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Give Me 5 Minutes And I’ll Give You A Recipe You’ll Never Want To Lose

I love baking cakes, especially layered ones, so I obviously love trying out new frosting recipes on a regular basis. Cream cheese frosting, with all kinds of little tweaks, has been my favorite for years. It’s pretty simple to make and most people love it! But I’m also a big fan of peanut butter (I mean, who isn’t??) so every now and then I return to my search for the best peanut butter frosting ever.

I think this may finally be it! Only five ingredients will give you this mouthwatering frosting that you’re going to want to use everywhere from now on. Cupcakes? You got it! Oatmeal, why not? Chicken noodle casserole? Ok, well maybe not that one – but this frosting is so yummy you’ll probably want to eat it with a spoon.

And that would be totally ok, in case you’re wondering. I’m not going to tell anyone! Heck, I might even make a double batch of this and eat the other one for no reason! As long as my kids don’t find out…

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Quick Tip: Use this frosting for cupcakes or layered cakes.

Try These Homemade Chocolate-Covered Marshmallows And You Won’t Go Back To The Candy Aisle Again!

I was a girl scout so I know all there is to know about different marshmallow brands, their consistency, sweetness and stickiness. I especially know which ones burn very easily! When you spend so many nights sitting by the campfire, these things become essential, haha!

Still, after all those years of marshmallow experience and expertise, I had never tried making marshmallows at home. Not until my friend served them at a party; these little pieces of heaven looked way too yummy to skip! I thought it would be a massive operation, and a very difficult one, to try and create homemade marshmallows.

It did take some time (especially because I got a little carried away and wanted to cut all kinds of different shaped marshmallows), but the process itself was surprisingly simple! And when you finally sink your teeth into these, with all that delicious chocolate on top… I don’t think I’ll ever be able to enjoy another store-bought marshmallow again.

On the other hand, I won’t put these anywhere near fire, either! They’re way too pretty for that!

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Quick Tip: Use a cookie cutter to cut marshmallow men for Halloween!

Breaded chicken, breaded pork chops, breaded fish, or any breaded meat is always a winner on my list.

I really love my meat enveloped in a crunchy, tasty coat because it adds to that food experience whenever you take a bite. I also love the opposing yet complementary textures of the juicy, soft meat and the crunchy, rough skin. When fish and chips, tempuras, katsu, ranch chicken, and breaded pork chops are served in front of me, there’s a guarantee that my plate will be crystal clean by the end of the meal. I just couldn’t get enough of them.

A friend of mine loves these types of food too, which is why when we meet, we often go to restaurants that offer such food. However, my friend experiments with them to make them more extraordinary and perfect for dinners and reunions. She usually experiments with the sauce (not the “dip” type of sauce, but the “pour” type of sauce) and they usually turn out great.

She has one recipe that she has discovered over at Facebook. It was an adapted recipe from Mary Younkin’s. It’s fried breaded chicken with lime and honey sauce. You would love this. For the first time ever, I am in love with something sweet and sour.

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Quick Tip: Serve with a glass of iced tea or lemonade.

I am a gravy person. There’s this one fast food restaurant that serves the best gravy for fried chicken.

What I do is, I always order extra gravy just because I can’t get enough of it. I literally pour the gravy onto the chicken; and if there’s a leftover, I drink the sauce in however way I can. My Mom told me that when I was a kid, we always ate at this diner because they always poured extra gravy over my steak, my mashed potatoes, or my pork chops. I used to treat gravy like a soup. Now I know where their extra pounds might have come from—blame the gravy! Just kidding.

This pork chop recipe from the web shows us the easiest way to prepare pork chops. On top of that, there’s this really creamy, buttery sauce that makes the pork chops more extraordinary. They complement the strong flavors of the pork chops. Check out this recipe and you will find out how these velvety pork chops came to happen in just a few easy steps! Yes! It’s not as difficult as it looks! In fact, you might be surprised at how easy this recipe could be.

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Quick Tip: You can use pork chops with the bones still in.

Use This Method And You’ll Always Get The Juiciest Pork Roast On The Planet

To say I was a little surprised when I first heard of making pork roast in the slow cooker, is an understatement. It had never even crossed my mind that you could actually cook roast in the crock pot. I had my doubts about it; would it turn out dry? Or even worse; a soggy mess? I was too curious not to try!

My first slow cooked pot roast was a very basic recipe and it turned out delicious! Since then I’ve tried many different versions and this one is without a doubt my favorite. In fact, my whole family loves this parmesan pork roast!

This certainly is a lot easier than the way my grandmother used to make pork roast! When I was a little girl, it seemed to me that it took a whole day and a whole lotta effort before that roast was done. All you have to do now is to put everything into your slow cooker and set the time. I love that, and so does my family every time I make this!

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Quick Tip: Choose low-sodium soy sauce for a healthier option.

I always fry chicken the same way—rolled in Panko bread crumbs.

But even if that’s the case, I make sure the chicken is marinated in a different way each time I prepare it. My favorite marinate is very easy. I just rub salt on the chicken parts, let it rest for a while. Then I cut a couple of lemons, big ones (three if the lemons are super small), and squeeze them over the chicken. I place them all in a ziplock bag and refrigerate it overnight so the chicken can absorb the very simple marinate.

I love the hint of sourness in my chicken because frying uses too much oil and too much oil can be overwhelming to the taste. It is my Dad who taught me to always have a hint of sourness in a marinate if the purpose of the meat is for frying. He does the same thing except that he uses vinegar and soy sauce at times instead of salt and lemon. I don’t like using vinegar in my marinate because it takes away that hint of freshness that only citrus like lemon or lime can provide.

This recipe from the web teaches us a tasty recipe involving chicken, lemon, and cheese. It might sound like it won’t work, but it does work. This mouthwatering dish is so delicious you can serve it to anyone who wants to enjoy a hearty meal. Go check out this recipe!

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Quick Tip: You can use other chicken parts, but you may have to adjust the cooking time based on which part you’re going to use.

My friends and I love eating pot pies when the weather is cold. One of our friends makes the best chicken pot pie.

I don’t know how she does it because she wouldn’t reveal her secrets (it’s a family recipe that was passed from the older generation to the younger), but there’s something in it that tastes like magic. With every bite, you can taste that little kick that makes her pot pies a must-have every time we have a get-together. The pie crust is perfectly cooked too. The crust is just rightly done and the creamy and meaty filling melts in the mouth.

Recently, this same friend introduces us to one recipe that she just discovered while scouring for recipes that we could blackmail her into making again and again once we had a taste of it. Instead of chicken or turkey, this one makes use of pork. Coming from a meat-loving family, I will eat anything with pork.

But I have never tasted a pork pot pie before; it’s always been chicken or turkey. My initial doubt lies on how flavorful pork can be; that it might overpower the flavors of the other ingredients. One taste though is enough to change my mind. Pork is made to be in a pot pie, and it’s one pot pie dish that’s truly unforgettable.

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Quick Tip: Serve with a side dish of fresh salad.