Diary Of An Accidental Hermit

This sweet treat from Lydia Bakes is called Butterscotch Cupcakes. They have the rich flavor of butterscotch and the moistness of a regular cupcake. Perfect for any event! Ingredients: 1 and 1/2 cups all-purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup butterscotch chips 1/2 cup whole milk Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin Mix the flour, baking powder, and salt together in a bowl with a whisk Put away Spread the softened butter and brown sugar out in a different bowl Beat the two together until they are light and fluffy One at a time, add the eggs and beat well after each one Add the vanilla extract and mix well Slowly add the dry ingredients to the wet ingredients, mixing them in with the w...

Beautifully tasty stir-fry with sweet raspberry, sour ginger, and tender chicken. Bright bell peppers and crunchy snow peas add to the flavor. Ingredients: 1 lb chicken breast, thinly sliced 2 tablespoons soy sauce 2 tablespoons raspberry jam 1 tablespoon ginger, minced 2 cloves garlic, minced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 cup snow peas 2 tablespoons vegetable oil Salt and pepper to taste Cooked rice for serving Instructions: In a small bowl, mix together soy sauce and raspberry jam Heat vegetable oil in a large skillet over medium-high heat Add chicken slices and cook until browned, about 5 minutes Remove chicken from skillet and set aside In the same skillet, add ginger and garlic, cook for 1 minute Add bell peppers and snow peas, cook until slightly tender, about 3-4 minutes Return chicken to the skillet, po...

This vegan take on bacon-wrapped pineapple is a great mix of sweet and savory tastes. The smoky and slightly salty vegan bacon goes great with the juicy pineapple, making a tasty snack or appetizer. Ingredients: 1 pineapple, peeled and cored 1 package of vegan bacon strips 1/4 cup maple syrup 1 tablespoon soy sauce 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon black pepper Toothpicks Instructions: Preheat the oven to 375F 190C Cut the pineapple into bite-sized chunks In a small bowl, mix together maple syrup, soy sauce, smoked paprika, garlic powder, and black pepper Wrap each pineapple chunk with a strip of vegan bacon and secure it with a toothpick Arrange the bacon-wrapped pineapple on a baking sheet lined with parchment paper Brush the maple syrup mixture over the bacon-wrapped pineapple Bake in the preheated oven for 20-25 minutes, or u...

This White Cheddar Baked Corn Salad is a delightful blend of cheesy baked corn, fresh cherry tomatoes, red onions, and cilantro, all brought together with a zesty lime dressing. It's a perfect side dish or appetizer for any occasion. dish, Ingredients: 2 cups white cheddar baked corn prepared 1 cup cherry tomatoes, halved 1/2 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 1/4 cup mayonnaise 2 tablespoons sour cream 1 tablespoon fresh lime juice Salt and pepper to taste Instructions: In a large mixing bowl, combine the white cheddar baked corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro In a small bowl, whisk together the mayonnaise, sour cream, and fresh lime juice until well combined Pour the dressing over the salad ingredients and gently toss to coat everything evenly Season the salad with salt and pepper to taste Chill t...

There are healthy things like quinoa, black beans, and vegetables in these Green Vegan Enchiladas. They are wrapped in a tasty green enchilada sauce. They're simple to make and make a great plant-based meal. Ingredients: 1 cup cooked quinoa 1 can 15 oz black beans, drained and rinsed 1 cup corn kernels 1 cup chopped spinach 1 cup diced bell peppers 1 can 4 oz diced green chilies 1 cup green enchilada sauce 8 small corn tortillas 1 cup vegan cheese, shredded 1 avocado, sliced for garnish Fresh cilantro, for garnish Instructions: avascript:var aria = document querySelector'buttonaria-label="Copy Full Text"'; aria click;

These Rice Krispie Treats have the perfect combination of crispy and marshmallow goodness. They're easy to make and always turn out perfectly. Ingredients: 6 cups Rice Krispies cereal 1/4 cup butter 1 package 10 ounces marshmallows Instructions: In a large microwave-safe bowl, melt the butter on high for 45 seconds or until melted Add the marshmallows to the melted butter and coat them well Microwave for an additional 1-2 minutes until the marshmallows are completely melted, stirring every 30 seconds Stir in the Rice Krispies cereal, ensuring they are evenly coated with the melted marshmallow mixture Press the mixture into a greased 9x9 inch baking pan, using a spatula to smooth the top Allow the treats to cool and set for about 30 minutes before cutting into squares Serve and enjoy!

This Squid Ink Pasta with Shrimp and Cherry Tomatoes is a delightful dish that showcases the bold flavors of the sea with the sweetness of cherry tomatoes. The squid ink pasta adds a unique touch and a striking presentation to the plate. Ingredients: 8 oz squid ink pasta 1 lb large shrimp, peeled and deveined 1 pint cherry tomatoes, halved 4 cloves garlic, minced 2 tablespoons olive oil Salt and pepper to taste 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese optional Instructions: Cook the squid ink pasta according to package instructions until al dente Drain and set aside In a large skillet, heat olive oil over medium heat Add minced garlic and cook until fragrant, about 1 minute Add shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side Add cherry tomatoes to the skillet and cook for another 2 minutes until they star...

It would be great to have this Asparagus and Tomato Quiche for Easter Brunch. With its fresh asparagus and cherry tomatoes, rich Gruyre cheese, and creamy egg filling, this dish is both comforting and savory. Ingredients: 1 pie crust 1 cup asparagus spears, chopped 1 cup cherry tomatoes, halved 1/2 cup grated Gruyre cheese 4 large eggs 1 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1 tablespoon fresh parsley, chopped Instructions: Preheat your oven to 375F 190C Place the pie crust in a pie dish and trim any excess crust hanging over the edge In a medium skillet, saut the chopped asparagus for 2-3 minutes until slightly tender Remove from heat Arrange the sauted asparagus and halved cherry tomatoes evenly in the pie crust Sprinkle the grated Gruyre cheese over the vegetables In a mixing bowl, whisk together the eggs, heav...

With this simple slow cooker recipe, you can enjoy the rich flavors of blueberries and cake. This sweet treat is great for dessert or any time of the day. Ingredients: 1 box yellow cake mix 1 cup fresh blueberries 1 cup sour cream 1/2 cup vegetable oil 4 large eggs 1/2 cup water 1 teaspoon vanilla extract Cooking spray Instructions: Cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract should all be mixed together in a large bowl Mix until it's smooth Fold the blueberries in slowly Use cooking spray on the inside of the slow cooker Put the batter in the crock pot Cover and cook on low for four to five hours, or until a toothpick stuck in the middle comes out clean Let it cool down a bit after it's done cooking before serving

Enjoy the perfect blend of sweet and savory with these Grilled Chicken Kabobs featuring a delightful thyme-infused peach glaze. A succulent and flavorful dish that's easy to prepare for your next BBQ gathering. Ingredients: 2 lbs boneless, skinless chicken breasts, cut into chunks 2 peaches, peeled and mashed 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon fresh thyme leaves, chopped 1 teaspoon garlic powder 1/2 teaspoon black pepper Wooden skewers, soaked in water Instructions: In a bowl, combine mashed peaches, soy sauce, honey, olive oil, thyme, garlic powder, and black pepper to create the glaze Thread chicken chunks onto soaked wooden skewers Preheat grill to medium-high heat Brush chicken skewers with peach glaze, ensuring they are well-coated Grill kabobs for 12-15 minutes, turning occasionally and basting with additional glaze u...

Making these simple crab cakes from Erren's Kitchen is a great way to enjoy fresh crabmeat. They taste great and are great for a quick and easy meal. Ingredients: 1 lb lump crabmeat, drained 1/3 cup mayonnaise 1 large egg, beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/4 teaspoon hot sauce 1 cup breadcrumbs 2 tablespoons chopped fresh parsley 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped green onion Salt and pepper to taste 2 tablespoons olive oil Instructions: In a large bowl, combine crabmeat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, hot sauce, breadcrumbs, parsley, red bell pepper, green onion, salt, and pepper Mix until well combined Form the mixture into small patties, about 1/4 cup each Heat olive oil in a skillet over medium heat Cook crab cakes in the skillet until golden brown, about ...

Delicious Instant Pot potatoes cooked to perfection and smothered in a flavorful garlic brown butter sauce. This quick and easy recipe is a fantastic side dish for any meal. Ingredients: 2 lbs baby potatoes, halved 1/2 cup unsalted butter 4 cloves garlic, minced 1 cup chicken broth Salt and black pepper, to taste 2 tablespoons chopped fresh parsley, for garnish Instructions: Get baby potatoes and cut them in half Fill the Instant Pot Set the butter in a small saucepan and melt it over medium-low heat Add the minced garlic and cook until it smells good Put the potatoes in the Instant Pot and add the garlic brown butter Put chicken broth, salt, and black pepper into the Instant Pot Place the lid on top of the Instant Pot and seal the valve Cook for 8 minutes on high pressure After it's done, quickly let the pressure out and open the lid Put the potatoes in ...

These delightful doughnuts combine the flavors of apple pie and pumpkin in a creamy, fried treat. Perfect for fall or anytime you crave a sweet and comforting dessert. Ingredients: 1 cup canned pumpkin puree 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 cup unsalted butter, melted 1 large egg 1 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp ground allspice 1 cup diced apples preferably Granny Smith 1/2 cup heavy cream 1/4 cup apple pie filling Oil for frying Powdered sugar for dusting Instructions: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract Mix until well combined In another bowl, whisk together the flour, baking powder, baking soda, sal...

These homemade Lotus Biscoff shortbread cookies are infused with warm spices, making them the perfect accompaniment to a cozy cup of coffee. The iconic flavors of Lotus Biscoff cookies shine through in these buttery bites with a delightful hint of cinnamon and nutmeg. Ingredients: 1 cup Lotus Biscoff cookie crumbs 1 cup all-purpose flour 1/2 cup unsalted butter, softened 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon vanilla extract Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper In a mixing bowl, combine the softened butter and granulated sugar Cream them together until smooth Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the butter-sugar mixture Mix well to combine Gradually add the Lotus Biscoff cookie crumbs and all-purpose flour to the m...

A quick and flavorful weeknight pasta dish featuring linguine, hearty chickpeas, and tender zucchini, all tossed in a garlic-infused olive oil sauce. Perfect for a delicious and satisfying dinner in no time! Ingredients: 8 oz linguine 1 can 15 oz chickpeas, drained and rinsed 2 medium zucchini, thinly sliced 3 cloves garlic, minced 1/4 cup olive oil 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes optional Salt and black pepper to taste 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Instructions: As directed on the package, cook the linguine; then, drain and set it aside Heat the olive oil in a big skillet over medium heat Garlic powder should be added and sauted until aromatic Slicing the zucchini, cook for about 5 minutes, or until tender Add the dried oregano, red pepper flakes, and chickpeas if using Add salt and black pepper a...

Indulge in the rich and flavorful taste of Maple Mustard Pork Belly. The combination of maple syrup, two types of mustard, and aromatic seasonings creates a delicious glaze that enhances the natural goodness of pork belly. Roasted to perfection, this dish is a delightful blend of sweet and savory. Instructions: Turn on your oven and heat it up to 325F (163C). Show the pork belly's skin side to a cutting board. Make crisscross cuts in the skin with a sharp knife, being careful not to cut into the meat. Mix the Dijon mustard, whole grain mustard, minced garlic, dried thyme, salt, and pepper in a small bowl with a whisk. Set the pork belly in a pan to roast. Spread the maple mustard mixture all over the pork, making sure it gets into the skin that has been scored. Place the pork belly in an oven that has already been heated. Roast it for two to five hours, or until it is soft and the skin is golden. Take it out of the oven and let it cool...

A quick and delicious Mushroom Risotto made effortlessly in a pressure cooker. Creamy and flavorful, this dish is perfect for a cozy dinner. Ingredients: 1 cup Arborio rice 1/2 cup dry white wine 3 cups vegetable or mushroom broth 1 cup sliced mushrooms 1/2 cup grated Parmesan cheese 1/4 cup chopped onion 2 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon butter Salt and pepper to taste Fresh parsley for garnish Instructions: Set the pressure cooker to saut mode and heat olive oil Add chopped onion and minced garlic, saut until softened Stir in Arborio rice and cook for 2 minutes until lightly toasted Pour in white wine, stirring until mostly evaporated Add sliced mushrooms, broth, salt, and pepper Stir well Close the pressure cooker lid and set to high pressure for 6 minutes Once done, release pressure and open the lid carefully Sti...

You can use your air fryer to make your favorite Taco Bell Crunchwrap Supreme. With this recipe, you can make crunchwraps that are crispy, cheesy, and full of flavor. They're great for a quick and easy meal. Ingredients: 1 pound ground beef 1 packet taco seasoning 6 large flour tortillas 6 tostada shells 1 cup nacho cheese sauce 1 cup sour cream 1 cup shredded lettuce 1 cup diced tomatoes 1 cup shredded cheddar cheese 1 cup vegetable oil for brushing Cooking spray Instructions: Cook the ground beef in a pan over medium-low heat until it turns brown all over Remove any extra grease Follow the directions on the package to add the taco seasoning to the cooked beef After you mix everything well, let it cook for a few minutes until it gets thick Take it off the heat Place a tostada shell in the middle of a flour tortilla that has been spread out Cover ...

A delightful autumn-inspired salad featuring roasted butternut squash, crisp iceberg lettuce, cherry tomatoes, blue cheese, bacon, and a creamy Ranch dressing. Ingredients: 1 small butternut squash, peeled, seeded, and diced 2 tablespoons olive oil Salt and pepper to taste 1 head of iceberg lettuce, cut into wedges 1 cup cherry tomatoes, halved 1/2 cup crumbled blue cheese 1/2 cup crispy bacon bits 1/4 cup chopped fresh chives 1/4 cup Ranch dressing Instructions: Turn on the oven and heat it up to 400F 200C Dice the butternut squash and put it on a baking sheet Season it with salt and pepper and add olive oil Roast in an oven that has been heated up for 25 to 30 minutes, or until soft and slightly caramelized Wait for it to cool down Put the wedges of iceberg lettuce on a platter to serve Put apple slices, blue cheese, bacon bits, chopped chives, roasted butt...