No Bake Chocolate Oat Bars

 

Ingredients:

1 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

3 cups quick cooking oats

1 cup semisweet chocolate chips

1/2 cup peanut butter

How To Make No Bake Chocolate Oat Bars:

Grease a 9×9 inch square pan.
Melt butter in large saucepan over medium heat.

Stir in brown sugar and vanilla.

Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended.

Press half of mixture into the bottom of the prepared pan.

Reserve the other half for topping.

Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth.

Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.

Crumble the remaining oat mixture over the chocolate layer, pressing in gently.

Cover, and refrigerate 2 to 3 hours or overnight.

Bring to room temperature before cutting into bars.

Easy Honey Butter Skillet Corn

 

Ingredients :

• 2 Tbsp. salted butter
• 2 Tbsp. honey
• 1 Tbsp. onion – finely minced
• 16 ounces frozen sweet corn
• 2 ounces regular cream cheese (not low or fat free) – cut into small chunks
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ cup fresh shaved Parmesan cheese (optional but delicious!)

Préparations :

In a huge skillet, over medium-high intensity, soften the margarine and honey.

When margarine and honey softened, add the onion, and cook for around 3 minutes.

Add frozen corn, and cook for 5-8 minutes, blending sporadically, until cooked through.

Add cream cheddar, salt, and pepper. Mix together and let it cook, around 3-5 minutes, while blending periodically.

Serve the corn hot with just enough new shaved parmesan cheddar and some new ground pepper just prior to serving.

Try not to mix it, leave it on top!

Slow Cooker Instructions

Place all fixings in the sluggish cooker.

Cook on low intensity for 1-2 hours. The cream cheddar will soften – mix well and set to the warm setting until you are prepared to serve.

Notes

• Utilize normal cream cheddar since low or fat free cream cheddar doesn’t liquefy as expected for the richness required.

In a huge skillet, over medium-high intensity, soften the margarine and honey.

When margarine and honey softened, add the onion, and cook for around 3 minutes.

Add frozen corn, and cook for 5-8 minutes, blending sporadically, until cooked through.

Add cream cheddar, salt, and pepper. Mix together and let it cook, around 3-5 minutes, while blending periodically.

Serve the corn hot with just enough new shaved parmesan cheddar and some new ground pepper just prior to serving.

Try not to mix it, leave it on top!

Slow Cooker Instructions

Place all fixings in the sluggish cooker.

Cook on low intensity for 1-2 hours. The cream cheddar will soften – mix well and set to the warm setting until you are prepared to serve.

Notes

• Utilize normal cream cheddar since low or fat free cream cheddar doesn’t liquefy as expected for the richness required.

• The extras keep very well when in an impermeable holder put away in the refrigerator.

• Dairy doesn’t freeze well so I don’t suggest freezing. Dairy can become grainy and separate when frozen and defrosted. This is such a fast and simple dish that freezing won’t save you time.

• Cleave up a little jalapeño pepper and sauté with the onion for a little intensity.

• Assuming that utilizing new fresh corn, you will require around 8 huge ears of corn for this recipe. Painstakingly cut the parts off the cob and put away in a bowl prior to starting to set up the dish.

• In the case of utilizing canned corn, channel well, wash with cold water, and let the water channel well. Washing eliminates any canned taste from the corn.

Enjoy !

Shrimp scampi pasta bake

 

Here’s a delicious recipe for Shrimp Scampi Pasta Bake, combining the flavors of shrimp scampi with a cheesy pasta bake for a comforting and satisfying dish!

Ingredients:

• 8 ounces (225g) pasta (such as penne or fusilli)
• 1 pound (450g) large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup (120ml) dry white wine (or chicken broth)
• 1 lemon, juiced and zested
• 1/4 cup (60ml) heavy cream
• 1 cup (100g) grated Parmesan cheese, divided
• 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (15g) fresh parsley, chopped (plus more for garnish)
• Salt and pepper, to taste
• 1/2 cup (75g) breadcrumbs (optional, for topping)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

2. Cook the Pasta:

• In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

3. Sauté the Shrimp:

• In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
• Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

4. Make the Sauce:

• In the same skillet, add the white wine (or chicken broth) and lemon juice. Bring to a simmer and cook for about 2-3 minutes to reduce slightly.
• Stir in the heavy cream, lemon zest, and half of the grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat.

5. Combine Ingredients:

• In a large mixing bowl, combine the cooked pasta, sautéed shrimp, sauce, chopped parsley, and half of the mozzarella cheese. Mix until well combined.

6. Assemble the Bake:

• Transfer the pasta mixture to a greased 9×13-inch (or similar size) baking dish. Top with the remaining mozzarella cheese and the rest of the Parmesan cheese. If using, sprinkle breadcrumbs on top for added crunch.

7. Bake:

• Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.

8. Serve:

• Remove from the oven and let it cool for a few minutes. Garnish with additional chopped parsley before serving.

Enjoy!

This Shrimp Scampi Pasta Bake is a delightful combination of flavors and textures, perfect for a family dinner or a special occasion. Let me know if you have any questions or need further assistance

Sausage Peppers and Onions

 

This hearty sausage skillet is everything you want in a comfort dish: juicy sausages seared to perfection, sweet bell peppers, caramelized onions, and a rich tomato-based sauce infused with garlic and Italian herbs. Whether you’re feeding a crowd or just craving something cozy, this recipe delivers big flavor with minimal fuss.

 

🧾 Ingredients

Ingredient Amount

Vegetable oil 1 tbsp

Sausages (Cumberland, Andouille, Bratwurst) 8

Onion (thinly sliced) 2

Red bell peppers (thinly sliced) 2

Orange bell peppers (thinly sliced) 2

Garlic (finely chopped) 2 cloves

Tomato (roughly chopped) 2 cups

Italian seasoning 1 tbsp

Salt To taste

Black pepper To taste

 

👨‍🍳 Instructions

🔹 Step 1: Sear the Sausages

Heat a cast-iron skillet over medium heat and add vegetable oil.

Sear sausages until browned on all sides, about 5 minutes. Remove and set aside.

🔹 Step 2: Sauté the Onions

In the same skillet, add sliced onions.

Cook for 5 minutes, stirring occasionally, until softened.

🔹 Step 3: Add Peppers & Garlic

Stir in bell peppers and garlic.

Cook for 3 minutes until fragrant and slightly tender.

🔹 Step 4: Build the Sauce

Add chopped tomatoes and Italian seasoning.

Bring to a simmer, reduce heat to low, and season with salt and pepper.

🔹 Step 5: Simmer with Sausages

Return sausages to the skillet.

Simmer for 20 minutes, until sausages are cooked through and sauce has thickened.

🍽️ To Serve

Plate two sausages per person, spoon over the peppers, onions, and a generous ladle of sauce. Serve with crusty bread, mashed potatoes, or over rice for a complete meal.

Better than bread, bread substitute with 3 ingredients prepared

 

Why You’ll Love This Recipe

1. Quick & Easy : Ready in under 10 minutes with minimal prep and no fancy equipment.
2. Low-Carb & Keto-Friendly : Perfect for those following a low-carb, gluten-free, or keto lifestyle.
3. Versatile : Use it as a base for sandwiches, avocado toast, or even pizza crust.
4. Customizable : Add herbs, spices, or seeds for extra flavor and texture.
5. Kid-Friendly : Even picky eaters will love its soft, bread-like texture.

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Ingredients You’ll Need

Makes 2–4 servings (depending on size)

• 2 large eggs
• 1/4 cup cream cheese , softened
• 1/4 cup almond flour (or coconut flour for a nut-free option)

Optional Add-Ins :

• Garlic powder, Italian seasoning, sesame seeds, or everything bagel seasoning for flavor.

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Step-by-Step Instructions

Step 1: Preheat the Pan

1. Heat a nonstick skillet over medium-low heat. Lightly grease with butter, oil, or cooking spray to prevent sticking.

Step 2: Blend the Ingredients

1. In a mixing bowl, whisk the eggs until fully beaten.
2. Add the softened cream cheese and almond flour to the eggs. Mix thoroughly until smooth and well combined. The batter should resemble a thick pancake batter.
3. Stir in any optional seasonings or add-ins if desired.

Step 3: Cook the Bread

1. Pour the batter into the preheated skillet, forming one large round "bread" or two smaller rounds (about 1/4-inch thick).
2. Cook for 2–3 minutes , or until the bottom is golden brown and the edges start to set.
3. Carefully flip the bread using a spatula and cook for an additional 2–3 minutes on the other side, until golden and cooked through.

Step 4: Serve

1. Remove from the skillet and let cool slightly before slicing or serving.
2. Use as a sandwich base, toast with toppings, or enjoy plain as a side!

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Why This Recipe Works

• Egg Base : Provides structure and protein, making the bread substitute hearty and filling.
• Cream Cheese Magic : Adds creaminess and richness, mimicking the texture of traditional bread.
• Almond Flour : Gives the "bread" a soft, slightly chewy texture while keeping it low-carb and gluten-free.

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Variations to Try

• Herb-Infused : Add garlic powder, dried oregano, or rosemary for a savory twist.
• Sweet Option : Add a teaspoon of sweetener and cinnamon for a breakfast-friendly version.
• Seed Crust : Sprinkle sesame seeds, chia seeds, or everything bagel seasoning on top before cooking.
• Gluten-Free Option : Naturally gluten-free—just ensure your almond flour is certified GF if needed.
• Nut-Free Version : Swap almond flour with coconut flour (adjust liquid as needed).

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Tips for Success

• Don’t Overmix : Whisk just until combined to avoid a dense texture.
• Low & Slow : Cook on medium-low heat to ensure the bread cooks evenly without burning.
• Storage : Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or toaster oven for best results.

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Serving Suggestions

• Sandwich Style : Use as a base for sandwiches with deli meat, cheese, and veggies.
• Avocado Toast : Top with mashed avocado, cherry tomatoes, and a sprinkle of red pepper flakes.
• Pizza Crust : Spread marinara sauce and shredded mozzarella on top, then bake until bubbly.
• Brunch Staple : Pair with scrambled eggs, bacon, or fresh fruit for a complete meal.

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Final Thoughts

This 3-Ingredient Bread Substitute is a celebration of simplicity, versatility, and flavor, offering a dish that feels indulgent yet healthy. With its quick prep time, customizable options, and endless charm, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.

Your Turn! Have you ever made low-carb bread substitutes or experimented with creative recipes? Share your favorite variations or serving ideas below.