Kikay TV

Southern Fried Peaches
Ingredients:
2 large firm peaches, not too ripe
2 tablespoons butter
4 tablespoons sugar
2 tablespoons brown sugar
Directions:
Prepare the Peaches: Peel and halve the peaches, removing the pits.
Melt the Butter: In a skillet, melt the butter over medium heat.
Cook the Peaches: Place the peach halves cut side down in the skillet. When the edges start to brown, turn the peaches over.
Add Sugar: Sprinkle half of the sugar and brown sugar over the peaches and allow the other side to brown.
Caramelize: Turn the peaches once more and sprinkle with the remaining sugars. Cook until the sugars caramelize slightly, turning the peaches to coat them evenly.
Serve: Serve the fried peaches as they are, or top with whipped cream and chopped pecans for an extra treat.

Fruit Cocktail PutoJelly
Ingredients:
1 can fruit cocktail 825 g
1 1/2 cups of water
1 sachet vanilla flavor jelly powder ( can use agar agar or gelatin powder) refer
to its package instruction how much liquid ang kailangan. (gamit ko ae 900ml ang pwd)
2 cups of fresh milk or evaporated milk
1 can condensed milk
2 tbsp cornstarch
•Prepare the fruit cocktail by removing its water.( you can slice it if you want) set aside.
•Dissolve jelly powder/ agar powder in 1 1/2 cups water
•Add the evaporated milk,condensed milk and cornstarch.
• Bring to a boil while stirring continuously
•Remove from heat, then add the fruit cocktail.
•Transfer right away to the molder
•Let it set. and Chill.
•Serve and Enjoy. Super delicious ,easy to make dessert

Crockpot Angel Chicken
INGREDIENTS
4 boneless, skinless chicken breasts
1/4 cup butter
1 packet Italian dressing mix
1 can (10.75 ounces) condensed golden mushroom soup
1/2 cup chicken broth
4 ounces cream cheese
1 pound angel hair pasta
INSTRUCTIONS
Place chicken breasts in the bottom of the crockpot.
In a saucepan over medium heat, melt the butter. Add the Italian dressing mix, golden mushroom soup, chicken broth, cream cheese. Stir until the mixture is smooth and creamy.
Pour the sauce over the chicken in the crockpot.
Cover and cook on low for 4-5 hours or until the chicken is tender and fully cooked.
Cook the angel hair pasta according to package instructions. Drain.
Serve the chicken and sauce over the cooked angel hair pasta.

Coca-Cola Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup unsalted butter
1/4 cup cocoa powder
1 cup Coca-Cola
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
For the Frosting:
1/2 cup unsalted butter
1/4 cup cocoa powder
1/3 cup Coca-Cola
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Preheat the Oven: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Make the Cake Batter: In a mixing bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. In a saucepan, melt butter with cocoa powder and Coca-Cola. Bring to a boil, remove from heat, and pour over the dry ingredients. Add buttermilk, eggs, and vanilla. Stir until smooth.
Bake the Cake: Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.
Prepare the Frosting: In a saucepan, melt butter with cocoa powder and Coca-Cola. Bring to a boil, then remove from heat. Stir in powdered sugar and vanilla until smooth. Add chopped pecans.
Frost the Cake: Pour the frosting over the warm cake, spreading it evenly. Allow it to set and cool before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 390 kcal per slice | Servings: 16 slices

Cheesy Garlic Green Beans - Don't Lose This
Ingredients:
1 pound (500 g) green beans, ends trimmed
1/4 cup olive oil
2 tablespoons fresh parmesan cheese, shredded
1 tablespoon minced garlic (or 4 cloves garlic, minced)
3/4 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1 1/4 cup mozzarella cheese, shredded
Instructions:
Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray to prevent sticking.
Prepare the Green Beans: Arrange the trimmed green beans on the prepared baking sheet in a single layer, ensuring they are evenly spread out for even cooking.
Prepare the Garlic Oil Mixture: In a small bowl, combine the olive oil, shredded parmesan cheese, minced garlic, Kosher salt, and fresh cracked black pepper. Mix well until all the ingredients are evenly incorporated.
Coat the Green Beans: Drizzle the prepared garlic oil mixture over the green beans on the baking sheet, making sure to coat them thoroughly. Use your hands or a spatula to toss the green beans until they are evenly coated with the flavorful oil mixture.
Bake the Green Beans: Place the baking sheet in the preheated oven and bake the green beans for approximately 20 minutes, or until they are vibrant in color and tender-crisp.
Add the Cheese Topping: Once the green beans are cooked to perfection, remove them from the oven and sprinkle the shredded mozzarella cheese evenly over the top.
Broil Until Golden: Return the baking sheet to the oven and switch the setting to broil (or grill). Broil the green beans for an additional 4-5 minutes, or until the cheese is melted and becomes golden brown and bubbly.
Serve and Enjoy: Remove the Cheesy Garlic Green Beans from the oven and transfer them to a serving dish. Serve immediately while they are still hot and enjoy the irresistible combination of flavors and textures!
Nutritional Information:
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Sweet & Sour Meatballs
Ingredients
2 tbsp vegetable oil
500g (1 lb) pre-made mini meatballs
1 onion, sliced
1 capsicum (bell pepper), cut into bite-sized pieces
1 cup diced fresh pineapple
4 spring onions (scallions), trimmed, green and white parts cut into 3cm (just over 1”) batons
steamed rice, to serve
Sweet & sour sauce:
½ cup brown sugar
3 tbsp white vinegar
2 tbsp tomato ketchup
1 tbsp light soy sauce
1/3 cup pineapple juice
¼ tsp Chinese five spice
2 tsp cornflour (cornstarch), mixed with 2 tbsp water
Instructions
Step 1
To make the sweet & sour sauce, place the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes or until the sugar has dissolved. Add cornflour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.
Step 2
Heat a clean wok or large frying pan over high heat. Add the oil and the meatballs and cook, turning every so often, for 4-5 minutes or until almost cooked through. Add the onion and stir-fry for another 2 minutes. Add the capsicum and stir-fry for another minute. Then add the pineapple and the sweet & sour sauce. Stir-fry until well combined. Remove from heat and toss through the spring onion. Serve with steamed rice.

Crispy Fried Chicken Tacos with Tangy Slaw
Ingredients:
2 large chicken breasts, cut into strips
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
8 small tortillas
2 cups shredded cabbage
1/2 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon sugar
Fresh cilantro, chopped
Lime wedges for serving
Directions:
In a bowl, combine chicken strips and buttermilk. Let it marinate in the fridge for at least 1 hour.
In a separate bowl, mix flour, paprika, garlic powder, salt, and black pepper.
Heat vegetable oil in a large skillet over medium-high heat.
Dredge marinated chicken strips in the flour mixture, coating well.
Fry the chicken strips in the hot oil until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
In a small bowl, mix shredded cabbage, mayonnaise, lime juice, and sugar to make the slaw.
Warm tortillas in a skillet or microwave.
Assemble the tacos by placing fried chicken strips in each tortilla, topped with slaw and fresh cilantro.
Serve with lime wedges on the side.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 4 servings

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healthy buffalo chicken mac and cheese
Ingredients :
12 fusilli or elbow pasta
2 medium chicken breasts
⅓ cup medium buffalo sauce, more to taste
12 oz fresh broccoli florets, one medium head
1 Tbsp of olive oil
1 Tbsp butter
¼ cup yellow onion, minced
2 Tbsp all-purpose flour, gluten free if needed
1 + 1/2 cups unsweetened almond milk
1 cup chicken broth
2 cups shredded sharp cheddar, or vegan cheddar
1 tsp salt, more to taste
1 tsp black pepper
Instructions :
Preheat oven to 425°F. Line and grease a baking tray.
Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set to the side.
Meanwhile, season chicken with salt and pepper. Place chicken in a large pot and cover with 1 inch of water. Bring to a boil then reduce heat and let simmer until the chicken reaches an internal temperature of 165 F or is no longer pink in the center. About 12 to 16 minutes. Remove chicken from water and use two forks to shred chicken. Add in buffalo sauce. Set to the side.
Meanwhile, prepare medium size broccoli florets, spray with avocado oil, or drizzle olive oil, salt, and pepper. Roast in the oven for 15 - 20 minutes. Set to the side when done.
While the brocolli is roasting, place a large skillet on the stovetop. Heat to medium and melt butter. Add flour and cook over low heat for 2 minutes stirring with a whisk.
Add minced onion and cook for another 2 minutes. Add chicken broth, almond milk, salt, and pepper. Continue whisking. Increase heat to medium-high, bring the mixture to boil, cook for 5 minutes until becomes smooth and thick.
Once thick, remove from heat, add cheese and mix until cheese is melted. Adjust salt and pepper to taste.
Add in cooked macaroni, roasted broccoli florets, and buffalo chicken. Taste and adjust seasonings.
Serve immediately and enjoy

𝐁𝐮𝐭𝐭𝐞𝐫𝐞𝐝 𝐆𝐚𝐫𝐥𝐢𝐜 𝐒𝐞𝐚𝐟𝐨𝐨𝐝
Ingredients:
1 lb shrimp, peeled and deveined
1 lb scallops
1 lb mussels, cleaned and debearded
1 lb clams, cleaned
4 tablespoons unsalted butter
4 cloves garlic, minced
Salt and pepper, to taste
1/4 cup white wine (optional)
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions:

Prepare the Seafood:
Rinse the seafood thoroughly under cold water. Drain and pat dry with paper towels.

Cooking:
In a large skillet or pan, melt the butter over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Add the Seafood:
Add shrimp to the skillet and cook for 2-3 minutes until they start to turn pink.
Add scallops, mussels, and clams to the skillet.
Pour in white wine (if using). Cover the skillet with a lid and cook for 5-7 minutes, or until the shellfish open and are cooked through. Discard any unopened shells.

Seasoning:
Season with salt and pepper to taste. Stir gently to coat the seafood with the garlic butter sauce.

Serve:
Transfer the buttered garlic seafood to a serving platter or individual plates.
Garnish with chopped parsley and serve immediately with lemon wedges on the side.

Serving:
Serve hot as a main dish with crusty bread or over pasta, if desired.

Total Time: Approximately 20 minutes

Servings: 4-6

Garlic Lemon Butter Seared Scallops!
Perfectly seared scallops with a rich garlic lemon butter sauce are sure to impress.
Ingredients:
1 lb large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup chicken or vegetable broth
2 tablespoons chopped fresh parsley
Lemon slices, for garnish
Instructions:
Prep the Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper.

Sear the Scallops: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the scallops to the skillet and sear for 2-3 minutes on each side, until a golden crust forms. Remove the scallops from the skillet and set aside.


Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds, until fragrant. Pour in the lemon juice and broth, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 minutes.


Return the Scallops: Return the seared scallops to the skillet and cook for another minute, basting them with the sauce.

Garnish and Serve: Sprinkle the chopped fresh parsley over the scallops and garnish with lemon slices. Serve immediately and enjoy these delicious Garlic Lemon Butter Seared Scallops .

Jalapeño Popper Casserole
In this jalapeño popper casserole, tender, juicy bites of chicken are slathered in a creamy, slightly spicy sauce with a crunchy topping of panko breadcrumbs and crispy bacon. Enjoy this casserole over rice for dinner or serve it with chips as a game-day appetizer.
# # # Active Time:
25 minutes
# # # Total Time:
1 hour
# # # Servings:
8
# # # Ingredients:
- 4 center-cut bacon slices, chopped
- 4 tablespoons unsalted butter, divided
- 2 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- ½ teaspoon ground pepper, divided
- 1 medium yellow onion, chopped
- 1 bunch scallions, sliced, white and light green parts separated from dark green parts
- 1 cup chopped jalapeño peppers (about 4 large, seeds and ribs removed), plus 1 jalapeño, sliced
- ⅓ cup all-purpose flour
- 1 cup no-salt-added chicken broth
- 1 cup whole milk
- 4 ounces reduced-fat cream cheese
- 1 ¼ cups shredded part-skim mozzarella cheese
- ¼ teaspoon salt
- ¾ cup whole-wheat panko breadcrumbs
# # # Directions:
1. **Preheat Oven:**
- Preheat the oven to 400°F.
2. **Cook Bacon:**
- Cook the bacon in a large, deep skillet over medium heat, stirring often, until crispy, about 7 minutes.
- Remove with a slotted spoon to a paper-towel-lined plate, reserving the drippings in the pan.
3. **Cook Chicken:**
- Add 2 tablespoons of butter to the drippings in the pan; cook over medium-high heat until melted, about 30 seconds.
- Add half of the chicken and 1/4 teaspoon pepper. Cook, stirring often, until the chicken is lightly browned and cooked through, about 6 minutes. Transfer to a plate.
- Repeat the procedure with the remaining chicken and 1/4 teaspoon pepper.
4. **Cook Vegetables:**
- Without wiping the pan, melt the remaining 2 tablespoons of butter over medium-high heat.
- Add the onion, white and light green parts of the scallions, and chopped jalapeños; cook, stirring often, until softened, about 6 minutes.
- Sprinkle flour over the vegetables, stirring to coat; cook, stirring constantly, for about 1 minute.
5. **Make Sauce:**
- Add broth and milk; cook, stirring constantly, until thickened, 1 to 2 minutes.
- Add cream cheese; cook, stirring constantly, until melted, about 1 minute.
- Remove from heat; stir in the chicken, mozzarella, and salt.
6. **Assemble Casserole:**
- Spoon the mixture into a 9-by-13-inch baking dish.
- Sprinkle with breadcrumbs and cover with foil.
7. **Bake:**
- Bake for 10 minutes. Remove the foil and bake, uncovered, until the topping is golden brown and the mixture is bubbling throughout, about 15 minutes more.
8. **Finish and Serve:**
- Sprinkle with the reserved bacon, dark green parts of the scallions, and jalapeño slices.
- Serve hot.

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Copycat Chick-fil-A Peach Shake 🍑🌴
Indulge in the creamy, fruity delight of a homemade Copycat Chick-fil-A Peach Shake. This quick and easy recipe brings the refreshing taste of summer peaches blended with rich vanilla ice cream, perfect for a sweet treat any time of the year.
Ingredients :
4 cups vanilla ice cream
1 cup frozen peaches, sliced
½ cup whole milk (or any milk)
1 teaspoon vanilla extract
¼ cup whipped topping
2 maraschino cherries
2 whole fresh peaches, peeled and chopped
Directions
Blend Base Ingredients: Place the vanilla ice cream in a blender. Add the frozen peaches, milk, and vanilla extract.
Blend Smooth: Blend on high until the ingredients are smooth and well incorporated.
Add Fresh Peaches: Add the fresh peaches last and lightly pulse so the chunks don't fully blend. Alternatively, you can stir in the peach chunks if you prefer larger pieces.
Serve: Pour the shake into two glasses. Top each with a dollop of whipped topping and a maraschino cherry.
Details
Prep Time: 5 minutes
Cooking Time: None
Total Time: 5 minutes
Kcal: Approximately 400 per serving
Servings: 2

Indulge in the tropical flavors of Coconut Lime Shrimp!
Coconut Lime Shrimp
Ingredients:
Shrimp (1 lb, peeled and deveined)
Coconut milk (1 cup)
Lime juice (2 tbsp)
Fresh cilantro (2 tbsp, chopped)
Garlic (2 cloves, minced)
Salt (to taste)
Pepper (to taste)
Olive oil (1 tbsp)
Instructions:
In a bowl, combine coconut milk, lime juice, cilantro, garlic, salt, and pepper.
Add shrimp and marinate for 15 minutes.
Heat olive oil in a pan over medium heat.
Cook shrimp for 3-4 minutes on each side until pink and cooked through.
These succulent shrimp with a hint of coconut and lime will transport you to a tropical paradise

Roast Bone-In Pork Loin With Potatoes
Ingredients
6 garlic cloves, finely chopped
½ cup extra-virgin olive oil, divided
1 Tbsp. finely chopped sage
1 Tbsp. unsalted butter, melted
2 tsp. finely chopped rosemary
1 4-lb. center-cut bone-in pork loin roast
Kosher salt, freshly ground pepper
4 large russet potatoes (about 3 lb.), peeled, cut into 1" pieces
Preparation
1. Step 1
Preheat oven to 375°. Stir 6 garlic cloves, finely chopped, ¼ cup extra-virgin olive oil, 1 Tbsp. finely chopped sage, 1 Tbsp. unsalted butter, melted, and 2 tsp. finely chopped rosemary in a small bowl to combine.
Step 2
Place one 4-lb. center-cut bone-in pork loin roast in a large roasting pan. Season generously with kosher salt and freshly ground pepper. Rub garlic mixture all over pork. Cover pork loosely with foil and roast, rotating pan halfway through, 2 hours.
Step 3
Meanwhile, divide remaining ¼ cup extra-virgin olive oil between 2 large heavy skillets and heat over medium-high. Divide 4 large russet potatoes (about 3 lb.), peeled, cut into 1" pieces, between skillets, season with salt and pepper, and cook, tossing occasionally, until golden but still firm, 10–15 minutes.
Step 4
Remove pan from oven; remove foil. Scatter potatoes around pork and toss to coat with pan juices. Return to oven and roast, uncovered, until pork is browned and cooked through, potatoes are tender, and pan juices are slightly reduced, 35–45 minutes.
Step 5
Transfer pork and potatoes to a platter. Carefully pour pan juices into a measuring glass and skim fat from surface; pour juices over pork and potatoes

Banana Pecan Caramel Layer Cake


Ingredients:
For the Cake:
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 ½ cups mashed ripe bananas (about 3 large bananas)
1 cup buttermilk
1 cup chopped pecans
For the Caramel Frosting:
1 cup unsalted butter
2 cups packed light brown sugar
½ cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped pecans (for garnish)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes

Better Than S*x Fruit Salad😋
Ingredients:
2 cups mini marshmallows
8 ounces cream cheese, softened
8 ounces frozen whipped topping, thawed
2 cans (15 ounces each) fruit cocktail in juice, thoroughly drained
½ cup maraschino cherries, drained and halved
Instructions:
Preparation:
Get a 9×13-inch dish and spray it generously with non-stick spray.
Cream Cheese Euphoria:
In a mixing bowl, beat the softened cream cheese using either a stand mixer or a hand mixer on medium-high until it's smooth and fluffy.
Whipped Topping Symphony:
Gently fold the thawed whipped topping into the cream cheese mixture until well combined.
Fruit & Fluff Fusion:
Add the drained fruit cocktail, halved maraschino cherries, and mini marshmallows to the bowl. Stir until everything is evenly mixed and coated in the creamy base.
Freeze & Patience:
Transfer the mixture into your prepared dish. Cover it tightly with plastic wrap and place it in the freezer for at least 2 hours.
The Final Act:
When ready to serve, take the dish out of the freezer about 10-15 minutes beforehand. This will make it easier to cut into squares.
Savor the Magic:
Cut into squares, serve, and enjoy the delicious simplicity of your frozen fruit salad!😘

Cool down this summer with a slice of Root Beer Float Freezer Pie! It's the classic drink transformed into a creamy, dreamy dessert.


Ingredients:
1 pre-made graham cracker crust
2 cups root beer
1/2 cup milk
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped cream, plus extra for topping
1 teaspoon root beer extract (optional for enhanced flavor)
Maraschino cherries for garnish
Directions:
Prepare the Filling: In a large mixing bowl, whisk together root beer, milk, and vanilla pudding mix until smooth and thickened, about 2 minutes. If using, stir in the root beer extract.
Fold in Whipped Cream: Gently fold in 2 cups of whipped cream until the mixture is uniform and fluffy.
Fill the Crust: Pour the filling into the pre-made graham cracker crust, spreading evenly.
Freeze: Freeze the pie for at least 4 hours, or until firm.
Serve: Before serving, let the pie sit at room temperature for 5-10 minutes to soften slightly. Top with additional whipped cream and garnish with maraschino cherries.
Prep Time: 15 minutes | Freezing Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 310 kcal per serving | Servings: 8 servings

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Fruit Salad Cheesecake
Ingredients:
For the Crust:
1 1/2 cups vanilla wafer crumbs
2 tablespoons butter, melted
For the Filling:
1 (20 oz.) can crushed pineapple, drained
3/4 cup granulated sugar
1/2 cup cold water
2 envelopes unflavored gelatin
1 (8 oz.) package cream cheese, cubed
1 1/2 cups halved seedless grapes
1 (11 oz.) can mandarin oranges, drained and cut in half
1 (10 oz.) jar maraschino cherries, drained and roughly chopped
1/2 cup finely chopped pecans
2 cups whipped topping (such as Cool Whip)
Instructions:
Prepare the Crust:
In a small bowl, mix vanilla wafer crumbs with melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan coated with nonstick cooking spray. Set aside.
Make the Filling:
In a small saucepan, cook the crushed pineapple with sugar over medium heat for about 5 minutes or until heated through.
In a separate small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften. Stir the gelatin mixture into the warm pineapple mixture until dissolved.
Reduce heat to low and add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the mixture is smooth.
Remove from heat and let the mixture cool completely.
Once cooled, stir in the grapes, mandarin oranges, cherries, and pecans. Gently fold in the whipped topping until everything is well combined.
Assemble the Cheesecake:
Pour the fruit and cream cheese mixture into the prepared crust.
Smooth the top with a spatula to ensure an even layer.
Chill:
Cover the cheesecake with plastic wrap and refrigerate overnight, or at least for 6 hours, to allow it to set.
Serve:
Once set, remove the cheesecake from the springform pan.
Slice and serve chilled, garnished with additional fresh fruit or a sprinkle of crushed vanilla wafers if desired.

Mango Strawberry Swirled Slushies
Ingredients:
For the Mango Slush:
2 cups frozen mango chunks
1 cup mango juice or water
1 tablespoon honey (optional)
For the Strawberry Slush:
2 cups frozen strawberries
1 cup strawberry juice or water
1 tablespoon honey (optional)
Directions:
Prepare the Mango Slush:
Blend mango chunks, mango juice (or water), and honey until smooth. Set aside.
Prepare the Strawberry Slush:
Blend strawberries, strawberry juice (or water), and honey until smooth.
Assemble:
In a tall glass, alternate spoonfuls of mango and strawberry slush. Swirl gently with a spoon or straw.
Prep Time: 10 minutes | Total Time: 10 minutes

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𝐒𝐚𝐥𝐦𝐨𝐧 𝐒𝐡𝐫𝐢𝐦𝐩 𝐀𝐥𝐟𝐫𝐞𝐝𝐨 𝐑𝐞𝐜𝐢𝐩𝐞 🥩😋
Ingredients:
1/2 pound raw shrimp, peeled and deveined
2 salmon fillets (4-6 ounces each)
6-8 ounces Parmesan cheese, grated
1 pint heavy whipping cream
1 tablespoon Prego Basil Pesto
1 stick butter
2 tablespoons seasoning salt
2 tablespoons Old Bay seasoning
1/4 teaspoon pepper
2 tablespoons garlic powder
2 tablespoons onion powder
3/4 box penne pasta
2 teaspoons minced garlic
1/8 teaspoon chili powder
Fresh parsley, finely chopped

Instructions:
Prepare the Seafood:
Wash the shrimp and salmon fillets, then pat them dry. Season with seasoning salt, pepper, onion powder, garlic powder, chili powder, and Old Bay seasoning.

Cook the Pasta:
Cook the penne pasta according to package instructions. Drain and set aside.

Cook the Shrimp and Salmon:
In a clean pan over medium heat, melt 1 tablespoon of butter. Add the shrimp and cook for 3-4 minutes on each side until pink and golden brown. Remove and set aside.
In the same pan, add another tablespoon of butter. Cook the salmon fillets for 7-8 minutes on each side until done and golden brown. Remove and set aside.

Prepare the Alfredo Sauce:
In a clean pan over medium heat, melt 6 tablespoons of butter. Add minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy whipping cream and stir well. Add the Prego Basil Pesto and mix thoroughly.
Gradually add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce begins to thicken, about 3-5 minutes. Season the sauce with additional seasoning salt, pepper, onion powder, garlic powder, and Old Bay seasoning to taste.
Combine and Serve:
Add the cooked penne pasta to the Alfredo sauce, tossing to coat the noodles evenly.
Sprinkle in a pinch of fresh parsley and mix well.
To serve, place the Alfredo pasta on plates, top with cooked salmon and shrimp.
Garnish with additional chopped parsley and grated Parmesan cheese.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

𝐇𝐨𝐧𝐞𝐲-𝐆𝐥𝐚𝐳𝐞𝐝 𝐒𝐦𝐨𝐤𝐞𝐝 𝐑𝐢𝐛𝐬
Ingredients:
2 racks of pork ribs (about 3 lbs each)
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon salt
1/2 teaspoon cayenne pepper (optional for heat)
1 cup apple cider vinegar
1 cup water
1/2 cup honey
2 cups your favorite BBQ sauce

Instructions:
Prepare Ribs: Remove the membrane from the back of the ribs with a paper towel for better seasoning adherence.
Make Dry Rub: In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the dry rub.
Apply Rub: Apply the rub evenly over the ribs, massaging it into the meat.
Mix Vinegar Spray: In a spray bottle, mix apple cider vinegar and water. This will be used to moisten the ribs while cooking.
Preheat Smoker: Preheat your smoker to 225°F (107°C). Place the ribs in the smoker, meat side up, and cook for 3 hours, spraying with the vinegar mixture every hour.

Wrap Ribs: After 3 hours, remove the ribs from the smoker. Increase the smoker temperature to 250°F (121°C).
Add Honey: Wrap the ribs in aluminum foil with honey and a splash of apple cider vinegar. Return them to the smoker for 2 more hours.
Apply BBQ Sauce: Unwrap the ribs, apply a generous layer of BBQ sauce, and smoke for an additional hour, or until the sauce is sticky and caramelized.
Rest and Serve: Let the ribs rest for 10 minutes before slicing and serving.

Prep Time: 20 minutes | Cooking Time: 6 hours | Total Time: 6 hours 20 minutes
Kcal: 980 kcal | Servings: 4 servings
Notes :
For a smokier flavor, add wood chips to your smoker.

Serve with coleslaw, cornbread, or baked beans for a complete BBQ meal.