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[mhousesims]

This refreshing and vibrant salad is perfect for a light and satisfying meal. Grilled chicken adds protein while mango and avocado provide a sweet and creamy contrast to the crisp salad greens. The dressing adds a tangy kick to tie everything together.

Ingredients: 2 chicken breasts, grilled and sliced. 2 cups mixed salad greens. 1 ripe mango, peeled and diced. 1/4 cup sliced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sliced almonds, toasted. 1 avocado, sliced. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Toss the mixed salad greens, diced mango, sliced red onion, chopped cilantro, toasted almonds, and sliced avocado together in a large bowl. Put the olive oil, lime juice, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Give the salad a gentle toss to coat it with the dressing. Place sliced grilled chicken breast on top of the salad. Serve right away and enjoy!

Reagan Barton

[mhousesims]

Creamy Chicken Gnocchi Soup is a comforting and hearty dish with a rich broth, tender shredded chicken, and pillowy gnocchi, perfect for warming up on a chilly day.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 cup shredded carrots. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 1 cup gnocchi. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and chopped onions and saut until the garlic smells good. After adding the carrot shreds, cook for another two to three minutes. Put in the chicken broth and raise the heat. Shred the cooked chicken and add the gnocchi to the pot. Soak the gnocchi for about 10 minutes, or until they are fully cooked. Add the heavy cream and season with pepper and salt to taste. Keep cooking for five more minutes, or until the soup gets a little thicker. Serve hot with fresh parsley on top.

Veronica D

[mhousesims]

This easy air fryer recipe delivers perfectly crispy baby octopus that are both tender and flavorful on the inside. It's a delicious seafood appetizer or snack that's sure to impress your guests.

Ingredients: 1 pound baby octopus, cleaned and patted dry. 2/3 cup all-purpose flour. 2 eggs, beaten. 1 cup panko breadcrumbs. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Salt, black pepper, and flour should all be mixed together in a shallow dish. Make sure that all of the baby octopuses are covered in the flour mixture. Get rid of any extra flour. Next, dip them into the eggs that have been beaten, letting any extra egg run off. Lastly, cover the octopus in panko breadcrumbs and press them on gently to make them stick. Place the octopus that has been coated in a single layer in the air fryer basket. Make sure they don't touch each other. Spray the octopus with cooking spray just a little to help them get crispy. Flip the baby octopus over halfway through cooking and air fry for 8 to 10 minutes, or until it is golden brown and crispy. Warm it up and serve it with your favorite sauce or a squeeze of lemon. You can enjoy your baby octopus that was air-fried.

Shirley Marsh

[mhousesims]

These Cake Batter Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. With the flavors of cake batter and the warmth of cinnamon-sugar, these cookies are sure to be a hit at any gathering.

Ingredients: 1 box yellow cake mix. 2 large eggs. 1/3 cup vegetable oil. 1 teaspoon vanilla extract. 1/2 cup white sugar. 1 teaspoon ground cinnamon.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract. Mix until well combined and a dough forms. In a small bowl, mix together the white sugar and ground cinnamon to create the snickerdoodle coating. Scoop out about a tablespoon of dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar mixture until coated evenly. Place the coated dough ball onto the prepared baking sheet. Repeat this step for the remaining dough, spacing the dough balls a few inches apart. Using the bottom of a glass or your fingers, gently flatten each dough ball to about 1/2-inch thickness. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are slightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious cake batter snickerdoodles!

Jada

[mhousesims]

You can make traditional Christmas dinner sides in a new way with the air fryer, which is a popular kitchen appliance. These roasted vegetables are great with your holiday meal because they are crispy on the outside and soft on the inside.

Ingredients: 4 large potatoes, peeled and cut into chunks. 2 carrots, peeled and sliced into sticks. 2 parsnips, peeled and sliced into sticks. 8 Brussels sprouts, trimmed and halved. 1 tablespoon olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried thyme. 4 slices of bacon, chopped optional.

Instructions: For 5 minutes, heat your air fryer up to 400F 200C. Put the Brussels sprouts, potatoes, carrots, parsnips, and rosemary in a large bowl. Add the salt, pepper, rosemary, and thyme. Toss the vegetables in the oil until they are well covered. You can add chopped bacon to the vegetables if you want to. Spread out the vegetables that have been seasoned in the air fryer basket. If your air fryer is small, you might have to do this in groups. For 15 to 20 minutes at 400F 200C, shake the basket or stir the vegetables every so often to make sure they cook evenly. When the outside is golden brown and crispy and the inside is soft, the vegetables are done. Change the cooking time based on how well your air fryer works. Take the vegetables out of the air fryer and serve them hot as a tasty side dish for Christmas dinner.

Alice

[mhousesims]

These rich gluten-free fudge truffles are made with dairy-free chocolate chips and smooth coconut milk. They're great for satisfying your sweet tooth without having any gluten.

Ingredients: 2 cups dairy-free chocolate chips. 1/2 cup full-fat coconut milk. 1/4 cup coconut oil. 1 tsp vanilla extract. 1/4 cup cocoa powder, for coating.

Instructions: In a saucepan, heat coconut milk and coconut oil over low heat until coconut oil is melted. Add chocolate chips to the saucepan and stir until fully melted and smooth. Remove from heat and stir in vanilla extract. Transfer the mixture to a shallow dish and refrigerate for 2 hours or until firm. Using a spoon, scoop out small portions of the fudge mixture and roll them into balls. Roll each ball in cocoa powder until evenly coated. Place the truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes before serving.

Ashlee D

[mhousesims]

Find out how to use a French Press to make tasty cold brew coffee. With this method, you can make a smooth, refreshing coffee concentrate that fits your tastes.

Ingredients: 1 cup coarsely ground coffee beans. 4 cups cold water. French Press.

Instructions: Add the coarsely ground coffee beans to the French Press. Pour the cold water over the coffee grounds, making sure they are fully saturated. Stir the mixture to ensure the coffee grounds are well-distributed in the water. Cover the French Press with its lid, but do not press down the plunger. Let the coffee steep in the refrigerator for 12-24 hours for a strong brew. After steeping, press down the plunger slowly to separate the grounds from the liquid. Pour the cold brew coffee into a glass filled with ice. Add water or milk to your desired strength and sweetness. Optional: Sweeten with sugar or flavored syrups if desired. Stir, and enjoy your homemade cold brew coffee!

Rebecca

[mhousesims]

These Mini Dutch Baby Pancakes are a delightful mini version of the classic Dutch baby. They're quick to make and perfect for a weekend breakfast or brunch.

Ingredients: 1/2 cup all-purpose flour. 1/2 cup milk. 2 large eggs. 2 tablespoons sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 2 tablespoons unsalted butter. Powdered sugar for dusting. Fresh berries for topping optional.

Instructions: Preheat your oven to 425F 220C. In a blender, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend until the batter is smooth. Place a mini muffin tin in the preheated oven for a few minutes to heat it up. Add 1/2 teaspoon of butter to each muffin cup and return to the oven until the butter melts and sizzles. Carefully pour the batter into each muffin cup, filling them about halfway. Bake for 12-15 minutes or until the pancakes are puffed up and golden brown. Remove the mini Dutch baby pancakes from the oven. Dust with powdered sugar and top with fresh berries if desired. Serve immediately and enjoy!

Landon Harrison

[mhousesims]

Enjoy the deep flavors of chocolate, caramel, and pecans in these rich brownies. These treats are great for satisfying your sweet tooth or wowing guests at any event.

Ingredients: 1 box brownie mix. 1/2 cup chopped pecans. 1/2 cup caramel sauce.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions. Stir in chopped pecans. Pour half of the brownie batter into a greased 8x8-inch baking dish. Drizzle half of the caramel sauce over the batter. Add the remaining batter on top. Drizzle the remaining caramel sauce over the batter. Using a knife, swirl the caramel into the batter. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool before slicing into squares.

Theresa