Chocolate chip cheesecake cookies recipe idea

 

**Chocolate Chip Cheesecake Cookies**

These Chocolate Chip Cheesecake Cookies are a heavenly combination of soft, chewy cookies and creamy cheesecake—perfect for satisfying both cookie and cheesecake cravings! 🍪🍰

**Ingredients:**

- 8 oz cream cheese, softened

- 1/2 cup unsalted butter, softened

- 1 cup granulated sugar

- 1 large egg

- 1 teaspoon vanilla extract

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 1 1/2 cups semi-sweet chocolate chips

**Directions:**

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, beat together the softened cream cheese, butter, and sugar until light and fluffy.

3. Add the egg and vanilla extract, mixing until fully combined.

4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Fold in the chocolate chips.

6. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Prep Time:** 10 minutes 

Cooking Time:** 10-12 minutes 

Total Time:** 20-22 minutes

Kcal:** 180 kcal 

Servings:** 24 cookies

Frozen Banana Yogurt Pops Recipe Idea

 

Frozen Banana Yogurt Pops

Beat the heat with these super easy and tasty frozen banana yogurt pops! Only a few ingredients are needed, and they're simple to make.

Ingredients:

- 2 ripe bananas, frozen and sliced

- 1 cup plain Greek yogurt

- ½ cup milk

- 2 tablespoons honey (optional)

Directions:

1. Put all the ingredients into a blender and blend until smooth.

2. Pour the creamy mixture into popsicle molds or small cups.

3. Stick a popsicle stick or straw into each mold.

4. Freeze for at least 4 hours, or until they are solid.

5. Enjoy your delicious frozen banana yogurt pops!

Tips:

- For creamier pops, let the frozen banana slices thaw for a few minutes before blending.

- If you don't have popsicle molds, use small paper cups or ice cube trays, but make sure to add a stick or straw before freezing.

- Feel free to mix in extra goodies like chocolate chips, peanut butter, or fruit. Just add them after blending!

Chicken & Spinach Penne Bake Recipe Idea

 

Chicken & Spinach Penne Bake

This delicious baked penne dish combines tender chicken, fresh spinach, and a creamy sauce topped with cheesy goodness.

Ingredients:

1. 2 cups cooked penne pasta  

2. 1 cup cooked chicken, diced  

3. 1 cup spinach, chopped  

4. 1 cup Alfredo sauce  

5. ½ cup shredded mozzarella cheese  

6. ¼ cup grated Parmesan cheese  

7. Salt and pepper to taste  

Directions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix together the cooked penne pasta, diced chicken, chopped spinach, and Alfredo sauce until well combined.

3. Pour the mixture into a baking dish, spreading it out evenly. 

4. Sprinkle the top with shredded mozzarella and grated Parmesan cheese.

5. Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.

6. Once it’s done, let it cool for a few minutes before serving. 

Prep Time: 35 minutes  

Calories: 400 per serving  

Tip: For an extra touch, add a sprinkle of fresh basil on top before serving!

One Pot Macaroni Cheeseburger Soup Recipe Idea

 

One-Pot Macaroni Cheeseburger Soup – NO VELVEETA! 🍔🥣

Ingredients:

1 lb ground beef

1 medium onion, diced

2 cups beef broth

2 cups elbow macaroni

1 cup shredded cheddar cheese

1 cup milk

Salt and pepper to taste

Instructions:

In a large pot, brown the ground beef and onion over medium heat until cooked through; drain excess fat.

Add beef broth and bring to a boil.

Stir in macaroni and cook until al dente, about 7-8 minutes.

Reduce heat, add milk and cheese, stirring until cheese is melted and soup is creamy.

Season with salt and pepper to taste before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

Baked Mostaccioli Recipe Idea

 

Baked Mostaccioli

Baked Mostaccioli is a delicious Italian-American pasta dish with layers of hearty meat sauce and gooey melted cheese.

Ingredients:

- 1 pound mostaccioli pasta

- 1 pound ground beef

- 1 jar (24 oz) marinara sauce

- 1 teaspoon Italian seasoning

- 2 cups shredded mozzarella cheese

- ½ cup grated Parmesan cheese

- Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.

2. Cook the mostaccioli pasta according to the package instructions. Once done, drain the pasta and set it aside.

3. In a skillet, cook the ground beef over medium heat until browned. Add Italian seasoning, salt, and pepper. Pour in the marinara sauce and stir well.

4. Combine the cooked pasta with the meat sauce and mix. Then pour everything into the greased baking dish.

5. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.

6. Bake in the oven for 25-30 minutes, until the cheese is melted and bubbly.

Prep Time: 20 minutes  

Servings: 6

Spider Web Taco Dip Recipe Idea

 

Spider Web Taco Dip

Ingredients

  

16 ounce can refried beans

2 tablespoons taco seasoning

1/4 cup taco sauce

guacamole: (1 ripe avocado, 1 teaspoon lime juice, 1/2 teaspoon salt, pinch garlic powder)

1/2 cup sliced ripe black olives

1 cup shredded cheddar

1/2 cup chopped ripe tomato

1 green onion (thinly sliced)

1/2 cup sour cream

2-3 tablespoons milk

plastic squirt bottle (optional)

plastic spider ring (optional; decoration only)

warm tortilla chips

Instructions

 

Stir together the refried beans, taco seasoning and taco sauce; warm the beans up.

Spread beans in the bottom of a glass pie plate.

Mash the avocado and stir together with the lime juice, salt and garlic powder.

Spread guacamole over the top of the beans.

Mix sour cream with enough milk to make it thin and easy to come out of the squirt bottle.

Draw spider web on the top of the guacamole with the sour cream.

Sprinkle olives, cheese, tomato and green onion around the edges.

Place spider in the center for decoration (but do not eat! LOL!)

Serve taco dip with warm tortilla chips.

Spicy Korean Cucumber Salad Recipe Idea

 

Spicy Korean Cucumber Salad

Ingredients:

• 2 medium cucumbers, thinly sliced  

• ½ teaspoon of salt  

• 2 green onions, finely chopped  

• 1 clove of garlic, minced  

• 1 tablespoon of Korean red pepper flakes (Gochugaru)  

• 1 tablespoon of sesame oil  

• 1 tablespoon of soy sauce  

• ½ teaspoon of sugar  

• 1 tablespoon of rice vinegar  

• 1 teaspoon of toasted sesame seeds  

• Fresh cilantro (optional) for garnish  

Directions:

1. Prepare the cucumbers:

   - Thinly slice the cucumbers and sprinkle them with salt. Let them sit for 10-15 minutes.

   - Rinse the cucumbers under cold water and drain them well. Squeeze out any extra water.

2. Make the dressing:

   - In a small bowl, mix together the minced garlic, Korean red pepper flakes, sesame oil, soy sauce, sugar, and rice vinegar. Stir until the sugar dissolves.

3. Combine and marinate:

   - In a larger bowl, mix the cucumbers with the chopped green onions.

   - Pour the dressing over the cucumbers and toss everything together until well coated.

   - Let the salad marinate for at least 10 minutes to soak up the flavors.

4. Finish and serve:

   - Before serving, sprinkle the toasted sesame seeds over the salad.

   - If you like, add some fresh cilantro on top for extra flavor. Enjoy!

I was afraid of being rejected until I learned to never reject myself again inspirational share

 

Read this slowly…. 🦋💫

I was afraid of being rejected

Until I learned to never reject myself

I was afraid of being abandoned

Until I learned to never abandon myself

I was afraid of the opinions of others

Until I learned that they held no more weight than my own

I was afraid of painful endings

Until I realised that they were also new beginnings

I was afraid of appearing weak

Until I realised how strong I truly was

I was afraid of being seen as small and unimportant

Until I discovered my true power and potential

I was afraid of being perceived as ugly

Until I learned to fully appreciate my own beauty

I was afraid of failure

Until I learned that it was an illusion

When viewed through the eyes of love, growth and learning

I was afraid of feeling low

Until I learned that it was the birthplace of brilliance

And where my greatest transformation occurred

I was afraid of change

Until I realised it was an inevitable part of life

In a world full of things temporary and fleeting

I was afraid of being alone

Until I learned to fully embrace and appreciate my own company

I was afraid of my uniqueness

Until I learned that it was where my greatness lay

I was afraid of the darkness

Until I remembered that I was the light

And I was afraid of life

Until I remembered who I was.

(✍️: Tahlia Hunter)

🧙🏻‍♀️✨🔮🖤

(🎨: unknown ✨)

You wanted me to lower my walls and let you in and you betrayed me Poetry Share

 

You asked me to lower my walls and let you in

You wanted to know what's going on inside my head

Yet the moment I let my feeling bleed out 

You used those emotions to break me even more

~

You used my insecurities as a weapon 

You twisted my words so they'd fit your agenda 

You knew how close I was to the cliffs edge 

Yet you kept on pushing me backwards anyway 

~

It's like you wanted to sit and watch me drown 

You knew what buttons you had to press 

To make me get lost deeper here inside myself 

So you played with them as if they were a piano 

~

You wanted me to dance to your tune 

You wanted me to be like a hypnotized rat 

Following your demands like the pied piper 

Until you had driven me out of my own mind 

~

Yet like always I'll be the one who gets the blame 

You'll tell the world I closed up like a clam 

You'll say I was too insecure to voice my emotions 

And like ants to a lollipop left upon the floor 

The world will come and support you.

~

YOU : BY Davidaaron wing poetry

What confidence really is for a strong woman

 

Nobody talks about the angry stage of healing Self Help Quote

 

The portion of my day that I am at Funny Day Quote

 

Today will never come again- Be a blessing- Be a friend Inspiring Quote

 

Unfortunately, I’m not the bigger person Crazy Girl Quote

 

When my own energy is off, I stay away from people Self Help Quote

 

I have to manage my anger because people can’t manage their stupidity Crazy Girl Quote

 

Someone once told me to always live for the little things in life Inspirational Quote

 

Happy Thursday Have A Beautiful Day Quote

 

The most difficult lesson I faced as an adult reality quote

 

The most difficult lesson I’ve faced as an adult is the unending need to survive, regardless of how broken I feel inside. 

It doesn’t matter if my heart is aching, if I’m mourning the loss of someone I love, or if I’m too tired to even get out of bed. Life doesn’t wait for me to catch my breath. It keeps moving forward, indifferent to my pain, and I’m left with no choice but to push through, even when every part of me is screaming for a moment of rest.

But what’s even harder is realizing that no one truly prepares you for this. We grow up believing in the comfort of happy endings, only to be met with the harsh reality that survival often means pretending you’re okay when you’re not. And maybe that’s the hardest part—not just surviving, but doing so quietly, without letting the weight of it show. Yet, through it all, we find strength we never knew we had, because despite the heaviness, we keep moving.🥀🌷

— LJ Blossoms. 

(Writer’s Blossoms)

Comfortably numb- You are not alone inspiring poetry share

 

COMFORTABLY NUMB 

There are times she feels so alone

Trying to do this thing called living

Aimlessly she wanders and roams

A path that's rocky and unforgiving

There are times she wants to quit

She's trying so hard to rid her depression

It isn't easy she must admit 

Sometimes she feels it's her only possession 

She is so comfortable feeling this way

A familiar place to be 

And sometimes she would rather stay

In the dark, instead of free

Some people just don't understand

When you've been through trauma and pain

It doesn't matter who holds your hand

Things will never be the same

© Janelle Erin Elizabeth Peters all rights reserved 2021 art found on Pinterest

This poem is my most shared and most relatable piece. This poem has reached millions of people. You are not alone

Spinach Garlic Meatballs Stuffed with Mozzarella Recipe Idea

 

Spinach Garlic Meatballs Stuffed With Mozzarella

 Ingredients:

 Spinach:

 • 8 ounces fresh baby spinach

 • 3 cloves garlic, finely chopped

 • 1-2 tablespoons olive oil

 Meatballs:

 • 1 pound ground beef

 • 1 pound ground pork

 • 2 ¼ cups bread crumbs

 • 3 (or 4 if small) eggs

 • Splash of milk

 • 4 cloves garlic, finely chopped

 • ½ cup Parmesan cheese

 • Salt and pepper to taste

 • 2 tablespoons olive oil

 • Mozzarella cheese, cut into small cubes

 • 1 jar Rao’s marinara sauce

 Instructions :

 Spinach:

 1. Heat olive oil in a skillet over medium heat. Add baby spinach and toss until coated. Let it wilt for a few minutes.

 2. Add finely chopped garlic to the skillet and sauté for another minute or two until it smells fragrant.

 3. Remove spinach from the skillet, chop it into small pieces, and set aside to cool.

 Meatballs:

 1. Preheat oven to 350°F (175°C).

 2. In a large bowl, mix together ground beef, ground pork, bread crumbs, eggs, milk, chopped garlic, Parmesan cheese, salt, pepper, and the cooled spinach/garlic mixture until well combined.

 3. Roll the meat mixture into evenly sized meatballs. Press a small cube of mozzarella cheese into the center of each meatball and roll to encase the cheese completely.

 4. Heat olive oil in a cast iron skillet over medium-high heat. Pan-fry the meatballs until golden brown on all sides, forming a flavorful crust.

 5. Once browned, add dollops of marinara sauce to the bottom of the skillet to create a sauce bed for the meatballs to simmer in.

 6. Cover the skillet with foil and transfer it to the preheated oven. Bake for about 20-25 minutes until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).

 7. Serve the Spinach Garlic Meatballs Stuffed With Mozzarella over your preferred pasta, garnished with extra Parmesan cheese and fresh herbs if desired.

Chicken Parmesan grilled cheese sandwich recipe idea

 

Chicken Parmesan grilled cheese sandwich 

2 slices of bread (your choice, but a sturdy bread like sourdough works well)

 • 1 cup cooked chicken breast, shredded or sliced

 • 1/2 cup marinara sauce

 • 1/2 cup grated Parmesan cheese

 • 1/2 cup shredded mozzarella cheese

 • 2 tablespoons olive oil or butter

 • 1/2 teaspoon dried basil (optional)

 • 1/2 teaspoon garlic powder (optional)

Instructions:

 1. Prepare the Chicken:

 • If you haven’t already, cook and shred or slice the chicken breast. You can use leftovers or cook it fresh. Season with salt and pepper to taste.

 2. Assemble the Sandwich:

 • Spread a thin layer of marinara sauce on one side of each bread slice.

 • Layer the shredded chicken over the sauce on one slice of bread.

 • Sprinkle the Parmesan cheese and mozzarella cheese over the chicken.

 • Optionally, sprinkle dried basil and garlic powder over the cheese for extra flavor.

 • Top with the other slice of bread, sauce side down.

 3. Cook the Sandwich:

 • Heat a skillet over medium heat and add 1 tablespoon of olive oil or butter. You can use more if needed for a crispier crust.

 • Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.

 4. Serve:

 • Remove from the skillet and let it cool for a minute before slicing. Serve hot.

Spinach Artichoke Dip Pull Apart Christmas Bread Recipe Idea

 

Spinach Artichoke Dip Pull-Apart Christmas Bread 🌟🍞

Ingredients:

1 loaf refrigerated pizza dough

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1/2 cup cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

2 tbsp chopped fresh parsley (optional)

Instructions:

Preheat Oven:

Preheat your oven to 375°F (190°C) and grease a bundt pan.

Prepare Spinach Artichoke Mixture:

In a medium bowl, mix the cream cheese, sour cream, mayonnaise, garlic, oregano, salt, and pepper until smooth. Stir in the mozzarella, Parmesan, spinach, and chopped artichoke hearts.

Prepare the Dough:

Roll out the refrigerated pizza dough on a lightly floured surface. Cut the dough into small squares, about 2 inches each.

Fill the Dough:

Spoon a small amount of the spinach artichoke mixture onto each square of dough. Fold the dough around the filling and pinch the edges to seal, creating little dough balls.

Layer in Bundt Pan:

Arrange the filled dough balls in the greased bundt pan. Layer them evenly, ensuring all the dough balls are packed in well.

Bake:

Bake in the preheated oven for 30-35 minutes or until the bread is golden brown and cooked through.

Serve:

Let the bread cool for a few minutes before inverting it onto a plate. Garnish with chopped fresh parsley if desired.

Shrimp and Broccoli Stir Fry in Garlic Sauce Recipe Idea

 

Shrimp and Broccoli Stir Fry in Garlic Sauce

Ingredients:

Shrimp (1 lb, peeled and deveined)

Broccoli florets (3 cups)

Garlic (4 cloves, minced)

Soy sauce (1/4 cup)

Oyster sauce (2 tbsp)

Honey (1 tbsp)

Cornstarch (1 tbsp)

Water (1/4 cup)

Olive oil (2 tbsp)

Instructions:

Heat olive oil in a pan over medium heat.

Add garlic; sauté until fragrant.

Add shrimp; cook until pink.

Add broccoli; cook until tender-crisp.

Mix soy sauce, oyster sauce, honey, cornstarch, and water in a bowl; pour over shrimp and broccoli.

Stir until sauce thickens

If you are in a difficult season of your life Encouragement Quote

 

When you cut off someone from your life Perception Quote

 

Reality is that “you” will also not tell the “real” story- you will only tell it from your own perception. As the old saying goes, there’s always three sides to a story- the first two sides are the ones who were the main characters in the “story”- the third side and the “real one” is the reality of what really occurred. The third is usually the most accurate Life can be complicated.

10 Sneaky Ways Men Manipulate Women

Very True; however- this isn't just men doing this to women- women do it to men as well.  It's reality and it's exhausting!!  Just be real- It makes life a lot easier.

 

10 SNEAKY WAYS MEN MANIPULATE WOMEN.

1. LOVE BOMBING: flooding with affection to gain control.

2. GASLIGHTING: Making your doubt your reality.

3. SILENT TREATMENT: Ignoring you to make you feel guilty.

4. GUILT TRIPPING: Making you feel responsible for their emotions.

5. PLAYING THE VICTIM: Always being the one who is wronged.

6. FUTURE FAKING: Promising a future that never comes.

7. TRIANGULATION: Using others to make you jealous.

8. BLAME SHIFTING: Turning the table to make you the problem.

9. WITHHOLDING AFFECTION: Using love as a weapon.

10. MINIMIZING FEELINGS: Dismissing your reactions as over reacting.

Be mindful of manipulative people who paint themselves as victims, blame others, and refuse to take any responsibility for their wrongdoing. Don’t buy into their stories. Showing sympathy for them plays into their hand..

Just a reminder that we have all done unforgivable things Reminder Quote

 

Pickled Cherry Tomatoes, Red Onions and Cucumbers Recipe Idea

 

Pickled Cherry Tomatoes, Red Onions, and Cucumbers  

Ingredients:  

1. 1 pint cherry tomatoes  

2. 1/2 red onion, thinly sliced  

3. 1/2 cucumber, thinly sliced  

4. 1 cup white vinegar  

5. 1/2 cup water  

6. 1/4 cup sugar  

7. 1 teaspoon salt  

8. 1/2 teaspoon dried oregano  

9. 1/4 teaspoon red pepper flakes  

10. 1/4 cup fresh dill, chopped  

Directions:  

1. Prepare the vegetables: Rinse and dry the cherry tomatoes. Slice the red onion and cucumber into thin pieces.  

2. Make the pickling liquid: In a small pot, mix the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Heat this over medium until it boils and the sugar and salt dissolve.  

3. Combine the vegetables and liquid: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over them until they’re fully submerged.  

4. Add the dill: Stir in the freshly chopped dill.  

5. Seal and chill: Close the jar or container tightly and put it in the fridge for at least 2 hours. You can keep it for up to 2 weeks, and the flavor will improve while it sits.  

6. Serve and enjoy: Use the pickled mix as a tasty condiment or snack. Enjoy your delicious creation!

White Chocolate Candy Apples With Red Skull Icing Recipe Idea

 

𝐖𝐡𝐢𝐭𝐞 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐚𝐧𝐝𝐲 𝐀𝐩𝐩𝐥𝐞𝐬 𝐖𝐢𝐭𝐡 𝐑𝐞𝐝 𝐒𝐤𝐮𝐥𝐥 𝐈𝐜𝐢𝐧𝐠🍏

🍬 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍬

For the Candy Apples:

🍏 4 medium apples

🍫 2 cups white chocolate chips

🧂 1 teaspoon sea salt

🍭 4 wooden sticks

For the Red Skull Icing:

🍥 1 cup powdered sugar

🌹 2 tablespoons milk

🍎 1 tablespoon red food coloring

💀 Skull-shaped sprinkles (optional)

🕛Prep Time: 20 minutes | ⏲️Cooking Time: 10 minutes | 👩🏻‍🍳Servings: Makes 4 candy apples

📝 𝗦𝗶𝗺𝗽𝗹𝗲 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀: 📝

Prepare the Apples: Wash the apples and dry them well. Insert a wooden stick into the top of each apple.

Melt the Chocolate: In a microwave-safe bowl, heat the white chocolate chips in short bursts (about 30 seconds). Stir until melted and smooth.

Dip the Apples: Dip each apple into the melted white chocolate, coating it fully. Let the excess chocolate drip off.

Sprinkle with Salt: While the chocolate is still wet, sprinkle a little sea salt on each apple for extra flavor.

Allow to Set: Place the chocolate-covered apples on a baking sheet lined with parchment paper. Let them cool until the chocolate hardens, about 10 minutes.

Make the Red Icing: In a bowl, mix powdered sugar, milk, and red food coloring until smooth. Adjust the color as needed.

Decorate the Apples: Use the red icing to create skull designs on each apple. Add skull-shaped sprinkles if using for extra fun.

Serve Your Treats: Enjoy these creepy yet delicious white chocolate candy apples at your next party or Halloween celebration!

Enjoy your fun and spooky White Chocolate Candy Apples with Red Skull Icing! Perfect for adding a touch of sweetness to any occasion!

Lemon Poundcake Cookies Recipe Idea

 

Lemon Poundcake Cookies 🍋🍪

These Lemon Poundcake Cookies are a delightful mix of buttery goodness and zesty lemon. Soft and tasty, they’re perfect for anyone who loves lemon treats!

Ingredients:

For the Cookies:

1. 1 cup unsalted butter, softened  

2. 1 cup granulated sugar  

3. 1 large egg  

4. 2 tablespoons lemon zest (about 2 lemons)  

5. 2 tablespoons fresh lemon juice  

6. 2 ½ cups all-purpose flour  

7. ½ teaspoon baking powder  

8. ¼ teaspoon salt  

For the Lemon Glaze:

9. 1 cup powdered sugar  

10. 2 tablespoons fresh lemon juice  

11. 1 tablespoon lemon zest (optional for extra flavor)  

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.  

2. In a large bowl, mix the softened butter and granulated sugar until it looks light and fluffy.  

3. Add the egg to the bowl and mix it in well.  

4. Stir in the lemon zest and lemon juice.  

5. In another bowl, whisk together the flour, baking powder, and salt.  

6. Slowly add the dry ingredients to the wet mixture, stirring until just combined.  

7. Scoop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between them.  

8. Gently flatten each cookie with the back of a spoon or your fingers.  

9. Bake in the oven for 10-12 minutes until the edges are lightly golden and the centers are set.  

10. Let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely.  

11. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.  

12. If you want, fold in the lemon zest for extra flavor.  

13. Drizzle the glaze over the cooled cookies with a spoon or use a piping bag.  

Serve:

Enjoy your Lemon Poundcake Cookies with a cup of tea or as a refreshing snack any time! These cookies are the perfect sweet treat bursting with lemon flavor! 🍋🍪

Ravioli with Tomatoes, Asparagus, Garlic and Herbs Recipe Idea

 

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ingredients:

1 tablespoon olive oil

1 pound asparagus, ends trimmed, cut into 2-inch pieces

2 cups cherry tomatoes, halved

3 cloves garlic, minced

Salt and pepper to taste

1/4 cup chicken broth

1 tablespoon lemon juice

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese, plus more for serving

1 package (20 ounces) refrigerated cheese ravioli

Directions:

Cook the ravioli according to the package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.

Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.

Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.

Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.

Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.

Serve the ravioli hot, topped with additional Parmesan cheese if desired. #easymeals #foodlovers #homecooking #comfortfood #foodie #foodblogger #food #foodphotography #foodlover #recipeoftheday #recipe #recipeoftheday #foodblogger #yummyfood #homecooking #foodlovers #foodlover #delicioso #food #foodie

Fried Cinnamon Apple Rings Recipe Idea

 

Fried Cinnamon Apple Rings

Ingredients:

For the Apple Rings:

1. 4 large apples (like Gala)

2. 1 cup flour

3. ¼ teaspoon baking powder

4. 2 tablespoons sugar

5. ¼ teaspoon salt

6. ⅛ teaspoon cinnamon

7. 1 large egg, beaten

8. 1 cup buttermilk

9. Vegetable oil for frying

For the Cinnamon Sugar Topping:

10. ⅓ cup sugar

11. 2 teaspoons cinnamon

Directions:

1. In a big bowl, mix together the flour, baking powder, sugar, salt, and ⅛ teaspoon of cinnamon. Set it aside.

2. In a small bowl, whisk the egg and buttermilk together.

3. In another small dish, mix the ⅓ cup of sugar and 2 teaspoons of cinnamon to make your cinnamon-sugar topping. Set that aside too.

4. Slice the apples into ¼-inch thick rings. Use different-sized biscuit cutters to create rings, throwing away the middle parts with the core.

5. Heat up the vegetable oil in a frying pan over medium heat until it reaches 350°F.

6. As the oil is warming up, combine the dry mix from step 1 with the wet mix from step 2. This is your batter.

7. Dip each apple ring into the batter, shaking off the excess by tapping it against the bowl's side.

8. Fry the rings in small batches, turning them until they're golden brown on both sides.

9. Once crispy, transfer the apple rings to a plate lined with paper towels for a moment to soak up excess oil.

10. Quickly roll each warm apple ring in the cinnamon-sugar mixture to coat evenly.

11. Place the coated rings on a wire rack and serve them warm.

Notes:  

Feel free to use as many or as few apples as you like; they go a long way in this recipe! Enjoy!

Crock Pot Pizza Casserole Recipe Idea

 

Crock Pot Pizza Casserole  

A delicious and easy pizza casserole made in a slow cooker—perfect for busy weeknights.

Ingredients:

1. 1 lb ground beef  

2. 8 oz rotini pasta, cooked  

3. 2 cups marinara sauce  

4. 1/2 cup pepperoni slices  

5. 1/2 cup sliced black olives  

6. 1/2 cup chopped green bell pepper  

7. 1/2 cup chopped onion  

8. 1 cup shredded mozzarella cheese  

9. 1/4 cup grated Parmesan cheese  

10. 1 teaspoon Italian seasoning  

11. 1/2 teaspoon garlic powder  

12. 1/2 teaspoon onion powder  

13. 1/2 teaspoon salt  

14. 1/4 teaspoon black pepper  

Directions:

1. Cook the Beef: In a large skillet, brown the ground beef with the chopped onion and green bell pepper. Once browned, drain any extra fat.

2. Mix in the Crock Pot: Add the cooked beef to the crock pot along with the cooked rotini pasta, marinara sauce, pepperoni, black olives, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir everything together.

3. Add Cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the mixture in the crock pot.

4. Cook: Cover the crock pot and cook on low for 2-3 hours, or until the cheese is melted and bubbly.

5. Serve: Once cooked, serve it hot, and feel free to add extra Parmesan cheese on top if you'd like!

Prep Time: 3 hours  

Calories: 470 per serving  

Tip: Make it your own by adding your favorite pizza toppings like mushrooms or sausage!

Meat Lovers Pizza Tacos Recipe Idea

 

Meat Lovers Pizza Tacos 🍕  

 Ingredients:  

- 1 lb ground beef  

- ½ cup chopped pepperoni  

- ½ cup cooked and crumbled bacon  

- ½ cup sliced sausage  

- ½ cup pizza sauce  

- ½ cup shredded mozzarella cheese  

- ¼ cup sliced black olives  

- ¼ cup diced green bell pepper  

- ¼ cup diced red onion  

- 1 tsp garlic powder  

- 1 tsp Italian seasoning  

- Salt and pepper to taste  

- 8 small tortillas  

 Directions:  

1. In a skillet, cook the ground beef over medium heat until it’s browned and no longer pink.  

2. Add the pepperoni, bacon, sausage, bell pepper, onion, garlic powder, Italian seasoning, salt, and pepper. Stir and cook for about 5 minutes.  

3. While the meat is cooking, preheat your oven to 350°F (175°C).  

4. Place the tortillas in the oven for 2 to 3 minutes to warm them up.  

5. Take the warm tortillas out of the oven and spread pizza sauce on each one.  

6. Spoon the meat mixture onto the tortillas and top them with mozzarella cheese and black olives.  

7. Bake the tacos in the oven for 5 to 7 minutes, or until the cheese is melted and bubbly.  

8. Let the tacos cool for a few minutes, then they’re ready to serve.  

9. Enjoy your delicious Meat Lovers Pizza Tacos!  

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Servings: 4

Banana caramel peanut butter cheesecake recipe idea

 

🍌 Banana Caramel Peanut Butter Cheesecake 🥜🍮

This Banana Caramel Peanut Butter Cheesecake is a must-try for all dessert lovers!

📋 Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs 🍪

1/4 cup unsalted butter, melted 🧈

For the Cheesecake Filling:

3 cups cream cheese, softened 🧀

1 cup granulated sugar 🍬

1 cup smooth peanut butter 🥜

1 teaspoon vanilla extract 🍦

3 large eggs 🥚

1/2 cup heavy cream 🥛

For the Caramel Layer:

1 cup granulated sugar 🍬

6 tablespoons unsalted butter, cubed 🧈

1/2 cup heavy cream 🥛

For Topping:

2 bananas, sliced 🍌

1/4 cup chopped peanuts 🥜

Caramel sauce 🍮

👩‍🍳 Directions:

1️⃣ For the Crust:

Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs and melted butter.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then let it cool.

2️⃣ For the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth.

Add peanut butter and vanilla extract, mixing until well combined.

Add eggs one at a time, beating after each addition.

Stir in the heavy cream.

Pour the filling over the cooled crust.

Bake for 50-60 minutes, or until the center is set.

Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

3️⃣ For the Caramel Layer:

In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color.

Add the butter, stirring until melted.

Slowly add the heavy cream, stirring until smooth.

Remove from heat and let cool slightly.

Pour the caramel over the chilled cheesecake, spreading evenly.

Refrigerate for 30 minutes.

4️⃣ For Topping:

Arrange banana slices on top of the cheesecake.

Sprinkle with chopped peanuts.

Drizzle with caramel sauce before serving.

Prep Time: 30 minutes

Cooking Time: 60 minutes

Total Time: 5 hours 30 minutes (including chilling time)

Kcal: 450 kcal | Servings: 12 servings

Enjoy this rich and indulgent treat, perfect for any occasion! 🎉

Homemade Reuben Bake Recipe Idea

 

Homemade Reuben Bake 🥪🍞🧀

Ingredients:

1 can refrigerated crescent roll dough (8 oz)

1/2 lb sliced corned beef or pastrami

1/2 lb sliced Swiss cheese

1 cup sauerkraut, drained and squeezed dry

1/2 cup Russian or Thousand Island dressing

2 tablespoons Dijon mustard

1 tablespoon butter, melted

1 teaspoon caraway seeds (optional)

Fresh parsley for garnish (optional)

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.

Prepare the Base:

Unroll half of the crescent roll dough and press it into the bottom of the prepared baking dish to create an even layer.

Layer the Ingredients:

Spread the Dijon mustard over the crescent dough base.

Layer the sliced corned beef or pastrami evenly over the dough.

Top with slices of Swiss cheese, covering the meat completely.

Evenly distribute the sauerkraut on top of the cheese.

Add Dressing:

Drizzle the Russian or Thousand Island dressing evenly over the sauerkraut.

Top with Crescent Dough:

Unroll the remaining crescent roll dough and place it on top of the filling, pressing the edges to seal.

Bake:

Brush the top of the dough with melted butter and sprinkle with caraway seeds if using.

Bake for 20-25 minutes or until the top is golden brown and fully cooked.

Serve:

Remove from the oven and let the Reuben bake cool for a few minutes.

Slice into squares, garnish with fresh parsley if desired, and serve warm.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6-8 | Calories: 450 kcal per serving

This Homemade Reuben Bake is an easy twist on the classic Reuben sandwich, packed with savory layers of corned beef, Swiss cheese, and tangy sauerkraut, all wrapped in buttery crescent dough!

Cinnamon roll honeybun cheesecake recipe idea

 

Cinnamon Roll Honeybun Cheesecake Recipe 🍰🍩

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs 🥯

¼ cup granulated sugar 🍬

½ cup melted butter 🧈

For the Cinnamon Roll Filling:

½ cup brown sugar 🍯

2 tbsp ground cinnamon 🌿

¼ cup unsalted butter, melted 🧈

For the Cheesecake Filling:

16 oz cream cheese, softened 🧀

1 cup granulated sugar 🍬

1 tsp vanilla extract 🌼

3 large eggs 🥚🥚🥚

1 cup sour cream 🍦

1 cup heavy cream 🥛

For the Honeybun Topping:

½ cup powdered sugar 🍭

2 tbsp milk 🥛

1 tsp vanilla extract 🌼

Directions

Prepare the Crust:

Preheat your oven to 325°F (163°C). 🔥

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.

Prepare the Cinnamon Roll Filling:

In a small bowl, combine the brown sugar and ground cinnamon.

Stir in the melted butter until the mixture forms a crumbly texture. Set aside.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the vanilla extract and mix well.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream and heavy cream until fully incorporated.

Add the Cinnamon Roll Swirl:

Pour half of the cheesecake filling over the prepared crust.

Spoon half of the cinnamon roll filling mixture in dollops over the cheesecake layer.

Use a knife or toothpick to swirl the cinnamon filling into the cheesecake batter.

Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining cinnamon roll mixture.

Bake the Cheesecake:

Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set and the edges are lightly golden. The center may still jiggle slightly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Honeybun Topping:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the chilled cheesecake just before serving.

Tips:

To avoid cracks in your cheesecake, ensure that all ingredients are at room temperature before mixing.

For an extra touch, you can garnish with additional cinnamon roll crumbs or a sprinkle of cinnamon before serving.

Enjoy! 🎉

Indulge in your delicious Cinnamon Roll Honeybun 

Lasagna Rolls Recipe Idea

 

Lasagna rolls. You'll need 10 lasagna noodles, 1 lb ground beef, 1 roll sausage, 1 diced medium onion, 3/4 container of ricotta, a big bag of shredded mozzarella, and 2 cans of sauce. Cook down the onions, then brown the sausage and beef together and drain. Boil and lay out the noodles, spread a ricotta and meat blend with some mozzarella on top, and roll them (not too tight!). Coat the bottom of the pan with sauce so the noodles don't stick, then place the rolls in the pan. Cover with sauce and cheese, and bake at 425°F for 20 minutes. Add seasoning to the ricotta and meat mixture. Serve with garlic bread!

The more that you love yourself less you will care about the perception from someone else’s eyes inspirational quote

 

The day you manage to stay calm in front of whoever provokes you, 

when your silence is the right answer, the day you manage to stay calm in the face of the storm. 

In the face of noise and foolish words, then you will have achieved the greatest of your successes, 

dominate yourself.

It is no longer about winning or losing, being better or worse, having or not having the coveted reason, 

it is not even about triumphing over others, it is about the fact that, 

finally, you have reached the top of a very high mountain, and it is to conquer you, prioritize yourself and put your mental health first, 

your emotional intelligence.

Observe and look around you, don't judge anymore, just observe the unhappiness, the lack of self-esteem, the burdens and pains that others must carry to live pending other people's lives, to be aware of the lives of others.

The more you love yourself, the less you will care about the projection in someone else's eye, 

the more you love yourself you will focus on improving yourself and only you.🥀🌷

✍️ unknown 

🎨 Ariana Clarice Richards

Cranberry Turkey Stuffing Balls Recipe Idea

 

CRANBERRY/TURKEY STUFFING BALLS

Ingredients:

2 cups of bread crumbs

1 cup of cooked turkey, shredded

1/2 cup of dried cranberries, chopped

1/2 cup of onion, finely diced

1/2 cup of celery, diced

1/4 cup of fresh parsley, chopped

1/4 cup of chicken broth

1 teaspoon of dried thyme

1 teaspoon of salt

1/2 teaspoon of black pepper

1 large egg

Instructions:

Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the stuffing mixture: In a large bowl, mix together the bread crumbs, shredded turkey, chopped cranberries, onion, celery, and parsley.

Add the thyme, salt, and black pepper for seasoning.

Add the liquid ingredients. Pour in the chicken broth and add the egg. Stir the mixture until everything is evenly combined and moist. If it seems too dry, add a little more broth.

Form the stuffing balls: Scoop out about 2 tablespoons of the mixture at a time and roll it into a ball. Place each ball onto the prepared baking sheet.

Bake the stuffing balls for 25 minutes, or until they are golden brown and cooked through.

Serve: Serve warm as a side dish or appetizer, with gravy or cranberry sauce on the side.

S’mores Sushi Rolls Recipe Idea

 

Enjoy this creative twist on classic s'mores, perfect for satisfying your sweet tooth!

Decadent S'mores Sushi Rolls

Ingredients:

- 1 cup graham cracker crumbs

- 1/4 cup unsalted butter, melted

- 1 cup marshmallow fluff

- 1/2 cup mini marshmallows

- 1 cup chocolate chips, melted

- 1 large chocolate bar, cut into thin strips

- 2 sheets of nori (seaweed) or thin chocolate crepes

Directions:

1. In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined.

2. Lay a sheet of nori or a chocolate crepe on a clean, flat surface.

3. Press a thin layer of the graham cracker mixture onto the nori or crepe, covering the entire surface.

4. Spread a thin layer of marshmallow fluff over the graham cracker mixture, then sprinkle with mini marshmallows.

5. Drizzle melted chocolate over the marshmallow layer.

6. Place thin strips of chocolate bar horizontally across the bottom third of the nori or crepe.

7. Carefully roll the nori or crepe tightly from the bottom, like sushi, ensuring the filling stays in place.

8. Slice the roll into bite-sized pieces using a sharp knife.

9. Serve immediately, or chill in the refrigerator for a firmer texture.

Nutritional Information:

- **Prep Time:** 15 minutes

- **Cooking Time:** 0 minutes

- **Total Time:** 15 minutes

- **Calories:** 180 kcal

- **Servings:** 12 pieces

smores #sushi #dessertsushi #funrecipes #campingtreats #chocolatelovers #marshmallow #creativecooking #dessertideas #sweettooth #easydesserts #snackideas

Toxic relationships often thrive on manipulation, guilt and emotional blackmail Reality of a Toxic Relationship Quote

 

Stop forcing yourself to nurture toxic relationships. It's not your job to carry the emotional weight of someone who doesn't respect, appreciate, or cherish your energy. You may feel obligated because of love, loyalty, or history, but those bonds should never serve as chains keeping you tied to a person who diminishes your well-being. Your time, energy, and emotional resources are sacred, and they should be invested in relationships that nurture your soul, not deplete it.

Toxic relationships often thrive on manipulation, guilt, and emotional blackmail, making it difficult to break free. You might feel that you're the only one holding the relationship together, that without you, things would fall apart. But that's not a healthy dynamic. Relationships should be built on mutual respect, love, and effort from both sides. If you're the only one putting in the work, then it's time to step back and reconsider.

It’s important to understand that just because you love someone doesn’t mean you should tolerate toxic behavior. Love should never be a justification for disrespect, control, or emotional harm. Sometimes, walking away is the most loving thing you can do for yourself. You’re not abandoning the relationship; you’re choosing to prioritize your mental and emotional health.

Boundaries are essential in any relationship, and toxic people often trample over them. They take without giving, demand without offering, and hurt without remorse. You deserve better than to constantly explain your worth to someone who refuses to see it. Setting boundaries might feel uncomfortable at first, especially if you're used to giving more than you receive, but it's a crucial step toward healing.

Remember, nurturing a toxic relationship doesn't make you stronger; it just drains you. You might think that enduring the pain or fighting to fix things will eventually pay off, but it often only deepens the hurt. The longer you stay in a toxic relationship, the more you lose pieces of yourself. You begin to doubt your own value, question your worth, and feel less than you truly are.

The fear of loneliness often keeps us trapped in unhealthy connections. We convince ourselves that it’s better to stay in a toxic relationship than to face the uncertainty of being alone. But being alone is not the worst thing—being in the wrong relationship is. Solitude allows you to reconnect with yourself, to heal, and to rediscover your strength. It’s in those moments of peace that you can truly grow.

Healing from a toxic relationship is a process, and it requires patience. You will likely go through a range of emotions—anger, sadness, guilt, relief—but know that all of these feelings are part of the journey. Give yourself the time and space to feel everything, but don’t allow yourself to be pulled back into the toxicity because of nostalgia or fear.

It’s also important to surround yourself with supportive people during this time. When you’re used to toxic dynamics, healthy relationships can feel foreign, but they’re crucial for your healing. Allow yourself to receive love, support, and kindness from others without feeling like you owe them anything in return. These relationships will remind you of your worth.

Forgiveness is another key element in moving forward. This doesn’t mean you have to forgive the toxic person for their actions, but you do need to forgive yourself. Forgive yourself for staying too long, for ignoring the red flags, for trying too hard. Be gentle with yourself as you heal, and understand that you did the best you could with the knowledge and strength you had at the time.🥀🌷

- Abhikesh

I Don't Care What I Accepted Before- I'm Simply Not That Girl Anymore Self Love Quote

 

I don't know how to be fake - I just wont vibe with you Self Love and Awareness Quote

 

Pina Colada Lush Recipe Idea

 

Pina Colada Lush

Ingredients:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 cups crushed pineapple, drained

2 cups shredded coconut

1 can (14 ounces) sweetened condensed milk

1/4 cup pineapple juice

1/4 cup coconut rum (optional)

2 cups whipped topping (such as Cool Whip), thawed

Maraschino cherries, for garnish

Directions:

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.

In another bowl, mix together the crushed pineapple, shredded coconut, sweetened condensed milk, pineapple juice, and coconut rum (if using).

Spread the pineapple mixture evenly over the graham cracker crust.

Spread the whipped topping over the pineapple layer, smoothing it out with a spatula.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until set.

Before serving, garnish the Pina Colada Lush with maraschino cherries.

Cut into squares and serve chilled.

Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes | Servings: Makes about 12 servings

Sometimes you have to take your last breath before you can take your first breath Inspiring Quote

 

I was afraid of being rejected until I learned to NEVER reject myself Inspirational Quote

 

I was afraid of being rejected

Until I learned to never reject myself

I was afraid of being abandoned

Until I learned to never abandon myself

I was afraid of the opinions of others

Until I learned that they held no more weight than my own

I was afraid of painful endings

Until I realized that they were also new beginnings

I was afraid of appearing weak

Until I realized how strong I truly was

I was afraid of being seen as small and unimportant

Until I discovered my true power and potential

I was afraid of being perceived as ugly

Until I learned to fully appreciate my own beauty

I was afraid of failure

Until I learned that it was an illusion

When viewed through the eyes of love, growth and learning

I was afraid of feeling low

Until I learned that it was the birthplace of brilliance

And where my greatest transformation occurred

I was afraid of change

Until I realized it was an inevitable part of life

In a world full of things temporary and fleeting

I was afraid of being alone

Until I learned to fully embrace and appreciate my own company

I was afraid of my uniqueness

Until I learned that it was where my greatness lay

I was afraid of the darkness

Until I remembered that I was the light

And I was afraid of life

Until I remembered who I was.

Tahlia Hunter