Irresistible Mini Cherry Cream Cheese Pies! 🍒 🥧

 

Ingredients
2 cups fresh or canned cherries, chopped
1 cup cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten
2 tablespoons apricot jam (optional, for frosting)

Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crusts and cut into circles large enough to fit into a muffin tin.
Press the pie crust circles into the muffin tin to form little pie shells.
In a medium bowl, mix together the cream cheese, sugar, and vanilla extract until smooth.
Spoon cream cheese mixture into the bottom of each pie shell, filling about halfway.
Add cherries on top of the cream cheese mixture.
Cut the remaining pie crust into strips and create a lattice pattern on the top of each mini pie.
Brush the tops with beaten eggs.
Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly.
If desired, melt apricot jam and brush the tops of the pies for a shiny glaze.

Cheddar Bacon Chicken Tenders

 

Ingredients:
1 pound chicken tenders
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow bowl, mix together the panko breadcrumbs, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and black pepper.
Place the flour in a separate shallow bowl and the beaten eggs in another shallow bowl.
Dredge each chicken tender in the flour, shaking off any excess. Dip the floured chicken tender into the beaten eggs, and then coat it with the cheddar-bacon breadcrumb mixture, pressing gently to adhere.
Place the coated chicken tenders on the prepared baking sheet. Lightly spray the tops with cooking spray to help them brown and crisp up.
Bake for 20-25 minutes, or until the chicken tenders are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove from the oven and let cool slightly before serving. Enjoy with your favorite dipping sauce.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 300 kcal per serving | Servings: 4 servings

Spinach Stuffed Pastry

 

Spinach Stuffed Pastry

Ingredients:
1 sheet puff pastry, thawed
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 egg, beaten
Salt and pepper to taste
Sesame seeds (optional)
Directions:

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
Add chopped spinach to the skillet and cook until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
Roll out puff pastry on a floured surface and cut into squares (approximately 4x4 inches).
In a bowl, mix the cooked spinach with feta cheese.
Place a spoonful of the spinach mixture in the center of each pastry square.
Fold the pastry over to form triangles, sealing the edges with a fork.
Brush the tops with beaten egg and sprinkle with sesame seeds if desired.
Bake for 20-25 minutes, or until the pastries are golden brown.

ENJOY 😘

Philly Cheesesteak Baked Potato 🥔

 Philly Cheesesteak Baked Potato 🥔

Ingredients:

4 large baking potatoes
1 lb thinly sliced steak (ribeye or sirloin)
1 green bell pepper, sliced
1 onion, sliced
1 tablespoon olive oil
8 slices provolone cheese
Salt and pepper to taste
1 tablespoon butter
Fresh parsley, chopped (for garnish)

Instructions:

Preheat oven to 400°F (200°C).
Bake potatoes for 45-60 minutes until tender.
Heat olive oil in a skillet over medium heat.
Sauté bell pepper and onion until softened, then set aside.
Cook steak in the same skillet until browned. Season with salt and pepper.
Cut a slit in the top of each baked potato and scoop out a portion of the insides to make room for the filling.
Place a slice of provolone cheese inside each potato.
Fill potatoes with cooked steak, peppers, and onions.
Top each with another slice of provolone cheese.
Bake for an additional 5-10 minutes until cheese is melted.
Garnish with fresh parsley before serving.
Notes:
Serve with a side of au jus or beef broth for dipping.

Parmesan Baked Pork Chops

 

Parmesan Baked Pork Chops

Ingredients
4 boneless pork chops, 1/2 thick
1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
Directions
1. On a plate combine the last 4 ingredients.
2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
3. Line a pan with tin foil and spray with cooking spray.
4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

OMG Don't Lose This Mexican Shrimp Cocktail Recipe 🍹

 

OMG Don't Lose This Mexican Shrimp Cocktail Recipe 🍹

Ingredients:
1 pound medium shrimp, raw or cooked
Kosher salt
1 cup chopped red onion
1 cup peeled, diced cucumber
½ cup chopped celery
1 jalapeno, minced
Instructions:
Prep the Shrimp:
If using raw shrimp, bring a pot of salted water to a boil.
Add shrimp and cook until pink, about 2-3 minutes. Drain and cool.
If using cooked shrimp, simply chop into bite-sized pieces.
Mix the Veggies:
4. In a large bowl, combine the chopped red onion, cucumber, celery, and minced jalapeno.
Combine and Chill:
5. Add the shrimp to the veggie mix and stir well.
6. Chill in the refrigerator for at least 1 hour to let the flavors meld.
Serve:
7. Serve chilled with avocado slices on top and enjoy!
Prep Time: 15 minutes | Chilling Time: 1 hour | Total Time: 1 hour 15 minutes | Servings: 4

4 Smoothies to enjoy with different kind of nuts.

 4 Smoothies to enjoy with different kind of nuts.

Avocado Almond:

1 banana
1 avocado
1/4 cup almond nuts
1 cup milk
Ice cubes

Strawberry Walnuts:

1 banana
1 cup strawberry
1/4 cup walnuts
1 tablespoon vanilla yogurt
1 cup almond milk
Ice cubes

Mango Pistachio:

1 banana
1 mango
1/4 cup pistachio
1 cup almond milk
Ice cubes

Blueberry Cashew:

1 banana
1/2 cup blueberries
1/2 cup pineapple
1/4 cup cashews
1 cup almond milk
Ice cubes