Recipes

1.5M views · 3K comments | Bundt Pan Nachos are a game changer! 😲 | Bundt Pan Nachos are a game changer! 😲 #nachos #snacks #superbowl | By Kyle & Mistie Knight | Three, two, one. Add your cheese directly into your bud pan just like that. Now, I'm going to take some sliced olives and sprinkle those around as well. Just a few. Now, you're going to add some ground beef on top of our olives and cheese. Now, we're going to add some taco seasoning right on top of our ground beef. Now, we're going to add a little bit of chopped onion and now I'm going to take some tortilla chips and I'm going to use the grooves of my bundt pan. You see how there's the triangles there? We are just lining that up so that it perfectly fills those triangles. That looks delicious and now we're going to go with some black beans. These have been rinsed and drained. I'm using the low sodium variety and of course for nachos, you gotta have some nachos cheese, right? And this is just one of those twist tops. You just pop and. Pop. I've got my little ice cream scooper and it's going to come in handy for this. We're just going to add a dollop of nachos cheese all around and don't worry because this is going to go in the oven and that's going to melt that cheese nicely. Now, we're going to add some jalapeno. Now, I don't want it to be super spicy. So, I'm going to show you a little trick. If you roll it, that will release some of those seeds. Tap it and you're going to see that the seeds will start to come out. Just like that. See? So now. That way it's not super spicy. But I'm going to slice that up. Oh my gosh. And get a few jalapeno rings. That one tried to get away. Alright. Alright. And then we're going to add those as well how delicious is that let's get that beautiful I'm going to take my remaining ground beef and sprinkle that over the top as well just enough little bit more of that white onion chopped nice and small I'm going to finish off the rest of that bag of cheese that I have now y'all tell me in the comments first tell me where you're from because I'm going to be reading those comments and I would love to hear from all of you I'm from Mississippi originally but we live in Las Vegas but tell me do you shred your own cheese or do you buy a already shredded. What do you think? Is it better for quality or convenience? And also I've been using a lot of these just the generic brand products. Do you think that generic is as good as named brand? That's another thing that there's a heated debate on. Alright. Speaking of generic, I've got some of these generic olives but you know what? I think they taste the same. I really can't taste the difference. Sprinkle a few more olives on there and then we're going to go in with some more chips. And then it's going to be time to pop this in the oven and then we're going to have a taste test don't go anywhere because you are going to see us devour this and find out if it's as delicious as it looks this is going to be a fun idea if you're having a party maybe a game day football Super Bowl party we've got everything you need right here and then this will go into the oven we're going to bake this for just long enough so that that cheese melt and then we're going to flip this over and it'll be the moment of truth and you can see if it looks as beautiful as I think it's going to So, we've got our oven preheated to 350 degrees. It's only going to be about 15 minutes or so and all that cheese is going to be nice and melty but while that's cooking, I've got the middle of the day. What is the center of gravity? Now, this one trips people up. Let's see if you can get it right. Drop your answers in the comments. What is the center of gravity? Wait. So, our nachos are just about ready to come out of the oven. I've got some avocado that I've chopped. I've got some salsa. That's going to be used and some green onions. We also need some sour cream. Will you grab that for me? Sour Sure. In the fridge. In the fridge, I can get that. Sour cream right here. Here we go. Ooh, a daisy. Here we go. Alright. Now, let's get that out of the oven. I cannot wait to see how these turned out. Okay. So, what we're going to do Oh, I see. Claire. I'm nervous. Me too. You think that helps keep it from sticking? I think so. Here we go. The big moment of truth. Okay. I can't get. My head just keeps sliding. Oh Why is everything so hard? Really? You can't. It's sliding. I just can't. How hot is it? Use your hands? I can't. Okay. Okay. You're still going to use it. It's hot. Okay. Okay. Here we go. Don't burn yourself. I just gotta get underneath it. Do you like whenever we show you all of our mistakes and mishaps or should we edit that part out? Yes. I could use the magic of editing to make everything look perfect but sometimes we just do show you everything. Okay. Here we go. Ready? Ready? So I just ditch the gloves because I really want to be able to grab it and I hope I've let it cool enough but I actually have a burn on my arm. Let me know what the best home remedy is for that burn by the way. Alright, we're just going to go. Alright. Fingers crossed. Ready? Here. Just do it quick. Four, three, two, one. Oh my gosh. It feels so good. Add our salsa in the middle. Put some avocado right there. Look at that. Alright. All that's left is just to add some of our sour cream. Now, that Looks like a work of art. Look at it. Are y'all seeing this? Wow. It's almost too pretty to eat. Right, here we go. Got a little bit of everything. Oh, there's some jalapeno in there. There's that nacho cheese. I mean, what's not to love you? You can't go wrong with nachos. This is so good. What do you think? Was it success? I think it was. I think it's fun. I think it's delicious and it looked really pretty in the end. Let me know if I missed anything. What are the toppings? Should I have added cilantro? Cilantro? Yes or no? I think this was a winner. You guys should come over. Have some of these nachos. They're so good.

260K views · 1.7K reactions | Perfect Game Day Snack! 🥓 #gamedayfood #easyrecipes | Kyle & Mistie Knight

4.4M views · 67K reactions | 4 ingredient treat your family will love! | 4 ingredient treat your family will love! I make a cherry cheesecake stuffed puff pastry. | By Justine Kameron | One puff pastry We're just rolling it out onto our sheet pan and we're going to keep that parchment paper that it comes on. Now that our puff pastry is rolled out, I'm going to kind of move it to the side a little bit and grab my knife and we're going to go ahead and cut some slits into our puff pastry just like so. We're going to do this right along the entire puff pastry on both sides super quick and easy. Alright, so we just did the same thing on both sides of our puff pastry. Now, it's time to get this nice and filled. I have here some Philadelphia no-baked cheesecake. If you can't find this, you can make your own or you can get the jello no-baked cheesecake and as you can see, we already dug into this so I know it's delicious and we are going to add this nice layer right on top of the center of our puff pastry. You don't need too much because if we overflow it, it will not be as pretty as we want it to be but we're just getting this right in the center spreading it thinly so that we get a good layer of that delicious no bake cheesecake now I'm going to come in with my cherry pie filling I absolutely love this pie filling and we're going to go ahead and add a few scoops of this pie filling right on top of our cheesecake now you can use whatever pie filling you like you can do an apple for fall time you can do you know some blueberries if that's your favorite but I thought cherry will be great for every holiday in between. That looks great. Just like the cheesecake. We don't want to add too much and have it overflowing. So we're going to bring back our same spatula and just kind of flatten that on top of our cheesecake. Oh yeah. Those chairs are just going to burst in our mouth and be so yummy. Okay. Beautiful. Now it's time for the fun part. We're going to grab our little puff pastry slivers. And we're going to just fold them in just like this. And we're going to do opposite sides so that we get a beautiful braid on top of cheesecake and our cherries. Okay, let's quickly do this so we can pop it in the oven. Alright, we're just going to finish up our last two braids just like so. Beautiful. Now, before we pop this in the oven, I'm going to grab one egg and we're going to go ahead and get that right into our little bowl. We're going to scramble our egg with our brush so that we can do a quick egg wash on our beautiful cheesecake cherry puff pastry braid. Oh my goodness. So this is our last ingredient. Like I said there's four ingredients. The puff pastry. The cheesecake and the cherry pie filling and then lastly the egg wash. Oh my goodness. And honestly if you don't have an egg you can you can skip this part but the egg wash is just going to make it nice and brown and golden and exactly what we want it to look like. Ugh I'm so excited. You could also do a butter wash too. Yeah you can do a butter wash or even a milk wash. Whatever you have you can use that. It's not that you know particular. Alright and this is ready for the oven. My oven is set to 350 and this is going to bake for 20 to 25 minutes. Oh my. This looks absolutely delicious you guys. Okay we have one last thing we're going to add and that's some powdered sugar. That's just going to make it look extra beautiful. So we're just going to do a nice little sprinkle on top of the whole entire thing. Oh looks so good. Right babe? Oh my goodness. I can't wait to devour this whole thing. Yeah. Okay. I think that's plenty of powdered sugar. I have here my little perfectly sized cutting board. So now we just gotta transfer it and good thing we kept it on this parchment paper. Should be relatively easy to transfer. Look at that. Oh, that was way easier than I anticipated. I'm just going to scoot it over a little bit and then, it's time to dig in. Alright and I'm just going to cut myself a beautiful piece. Take a look at this. Oh my and look at that cheesecake oozing out. Oh yum. Time to dig in.

69K views · 1.5K reactions | Blooming Burritos for Game Day! 🏈 | Blooming Burritos for Game Day! 🏈 | By Kyle & Mistie Knight | Refried beans, take a knife, Perfect. Now, you're going to add some cooked shredded chicken. You could use rotisserie chicken for this. Shredded Monterey Jack. I actually shredded this cheese myself but I also need some cheddar. Cheddar. There's some in the fridge. Will you grab that for me? Sure. I can get that for you. I already pre-shredded the Monterey Jack but with the cheddar, just find the bag stuff that's already shredded for you. Tell me, do you buy it already shredded or do you shred it yourself? Either way works for this one. We're going to use about a cup peach and the last ingredient is some taco seasoning. We're going to add just a healthy dose of that and this is a really good blend, Tail Hook by Hanger Bay Spice. You can see the owner of that company who is a veteran. You can see him competing on Next Level Chef as well as yours truly. We are going to be on Next Level Chef. It's on Fox and on Hulu. So, be sure to check that out and see me compete against the chefs. Now you're going to take your chicken and cheese and bean mixture. Add a big spoonful onto our tortilla. Press it down. And now you're just going to roll it up. And we're going to add that to our tray. A little bit more of that cheese right on top. Last one right there. The rest of our cheese. There we go. Now we're going to pop this in the oven. It's preheated to 350 degrees. And you only need to heat this for about 15, 20 minutes long enough to melt that cheese and heat it up. Looks good. It only took about 13 minutes for that cheese to get melted and the burritos to get nice and toasty. There's still one more ingredient that we're missing for this. That. I know isn't it pretty? And it's going to be our salsa. Almost forgot. We need some cilantro, right? Everybody likes cilantro. Give it a little bit of a sprinkle. I only had dried but I think that works whenever you don't have fresh. Not pretty. This is perfect for game day, perfect for any party. Alright, here we go. And you want to dip it in the salsa. Sure. And there you go. Really good.

2M views · 15K reactions | Easy dessert for spring | sugar cookie, dessert, spring | Easy dessert for spring I make banana cream pies in a sugar cookie cup. | By Justine Kameron | Alright. So, I'm just going to go ahead and grab my muffin tin and I'm going to spray it with my butter spray. We're going to be generous with our spray. Beautiful. Now, we're going to go ahead and put our cookie dough slices right into our muffin tin. This is just regular sugar cookie dough. I got the Pillsbury brand because you guys know it's my favorite. Never not use Pillsbury. It's the best and you cannot tell me otherwise. I'm sorry. You just can't. Alright, let's go ahead and make sure these are nice and full. It's okay if they're not perfect rounds like these last few because they are going to become just right in the oven. Alright, my oven is set to 350 and they're going to cook for 12 minutes. Alright, now while that's in the oven, I'm going to grab a bowl and a whisk and I'm going to grab some banana cream pudding. On my last video, you guys suggested that I make a little banana cream cookie and that's what we're doing. We're doing exactly what you requested. So, one box of banana cream pudding and then I'm going to grab some whole milk and we are going to actually measure it out today because you know, I felt like measuring and we're going to do two cups of whole milk. Perfect. Put that right in there and this is just the instant pudding. So, you only need to add milk and we're going to whisk that up until it's nice and blended in there. The banana smells so good you guys and it's going to just taste so good with those cookies, that sugar cookie. Alright. Once it's nice and blended just like this, we're going to pop it in the fridge just for like about 20 minutes. Our cookies are out the oven and look how great they look. Mmm, they smell so good. Alright, I'm going to go ahead and grab a little glass and more of my butter spray and I'm going to go ahead and spray that bottom just like that and then, we're going to use our shot glass just to make a little divot in each of our cookies just like this. This is the best way to make your cookie cuts. It's just so easy and it works every time. Alright, these look beautiful. We're going to go ahead and let them cool down before we add the pudding. These are cool down and our banana pudding is ready. We're just going to go ahead and quickly get a scoop. Oh, yeah and scoop it right in there. Oh, that pudding's going to be so good, you guys. So, just one scoop in each of our cookie cups. It's okay if they are little messy because we are going to make these extra pretty. Don't you worry. Beautiful. Alright. So, let's put that to the side because of course, we are going to need a banana for our banana pudding. Just open this baby up. Alright and then we are going to just cut these bananas. Easy peasy lemon squeezy. I mean banana squeezy. Perfect. The best way to cut a banana. And look we have gorgeous banana rings for our banana pudding cups. Alright. Grab some ready whip. And just quickly put a dollar on each one. Grab our banana rings and just right on top you guys. And there you go. The cutest banana cups. And they were so easy. What? That took like three ingredients. Cookie dough, pudding, and bananas. I'm a happy girl. Okay. Now that we have our bananas on there. It is time to try one. Ooh. That out perfect. Look how cute that is. Okay, I gotta try a bite. That is like heaven.

This Italian dish changed the way I potluck! | This Italian dish changed the way I potluck! I make an italian chopped salad with a homemade dressing. | By Justine Kameron | Okay, we're starting off with two bags of our hearts of romaine and this comes pre-washed right into our nine by 13. Next, I'm coming in with my salami that I diced up and we're going to put that right on this corner for this super easy and delicious recipe. It's perfect. Next, I'm coming in with one cucumber that I diced. Put that right next to our salami. Now, if you don't like any of these ingredients, you can totally opt out for them. We're adding plenty of goodness to this recipe. I have here my provolone cheese that I diced up as well and we're going to put that right next to our salami. We're going to use about half of that package. Up next, I have my diced pepperoni. So, you can see kind of the theme that we're going for. Everything is diced and sliced and that's the beauty of this salad. Next, I'm coming in with one red bell pepper that we diced. My, this is my favorite bell pepper but if you have a color that you prefer more, go for that. Now, my favorite cheese is these are these marinated mozzarella balls and we're going to put that right there. Oh my goodness. Those are going to be so good with that marinade on there. Next, I'm coming in with my peppercinis and these are kind of already a little slice and dice and we're going to put that right. Next to our mozzarella and you can add as little or as much as you like. I'm kind of just eyeballing everything and that is the beauty of this salad. Now, I have one onion that we diced and that's going to go right there. Beautiful. Look at all those fresh ingredients just sitting in our pan so beautifully. Alright. Now, of course, we need a dressing for this salad. So, I'm going to come over to my measuring cup and my little mini whisk and we're going to start off with some olive oil and this is just a super quick and easy dressing. We're going to add half a cup of olive oil into our measuring cup and then, we're instantly going to come in with our red wine vinegar and we're going to do just a probably just a little bit of that depending on if you like that flavor. I think that was about a tablespoon. Now, every dressing needs a little sweetness to cut all the saltiness. So, we are going to add some brown sugar but you could do a honey or you could do a white sugar, whatever you prefer. We're going to add a tablespoon of our sugar right into our dressing. I look like a little a small tablespoon. So, I'm going to add a sprinkle more. Now, of course, we to season this up so we're going to start off with some black pepper Freshly grinded into our dressing. Oh it smells amazing. A little bit of sea salt in there. Now you can season this however you like. That's what I say with all my recipes and it is no different with this one. Of course we have to do some garlic powder. We're going to go pretty heavy in there. You could also do fresh garlic if you wanted to. And then last but not least we're going to add some freeze dried basil because that's really going to add a nice Italian little kick to this. And we're just going to oh it looks like half a tablespoon. And grab our whisk and it is time to mix this together. Now I'm going to start off with this smaller portion and if I feel like my salad needs more dressing I can just make another serving of this but I like my salad's pretty dry. I know I'm I'm an odd person and

168K views · 1.5K reactions | The perfect dessert for spring! | The perfect dessert for spring! I make a strawberry upside down cake. | By Justine Kameron | Alright, now that we have our strawberry slices laid out on our grease nine by 13, I'm going to bring in my six ounce box of strawberry jello and we're going to sprinkle that right over our strawberry. We're going to use this whole box. This is going to make such a delicious and easy strawberry dessert. This dessert is such a crowd pleaser. And I think your family will love it. Okay. Beautiful. Mm mm mm. Next I'm coming in with my mini marshmallows and this is the ten ounces and we're just going to sprinkle that right on top of those strawberries and that jello. Now, it's so important that you crease your pan with this dessert because we do not want it to stick. Let's get this whole entire bag on there and then spread it out from edge to edge. Oh my goodness. I cannot wait to get this in the oven. We're going to just put this to the side and bring it in a medium bowl and a whisk and inside our bowl, we're going to add our box of vanilla cake mix. You can do white. You can do yellow but I love the vanilla for this because I think vanilla and strawberry go beautifully together and we're just going to follow those box instructions. So, I'm going to add three eggs right in our bowl, one cup of water, with our eggs and then one/ 3 a cup of vegetable oil oh yeah okay we're going to give this a good mix until it is well combined. Alright that looks absolutely perfect. Go ahead and remove our whisk. We don't need that anymore and let's bring back our strawberry lined Pyrex. And it is time to pour this right over. Make sure it's nicely evened evenly distributed. Okay. Kind of smooth that out the best we can without messing with those marshmallows too much. But we do want to get it to edge to edge. I hate how they change the ounces of the cake mix. So all my recipes are a little wonky because of that. Alright my oven is set to 350 and this is going to bake for about 40 minutes. Alright you guys. Took this out of the oven and I let it chill for about 15 minutes. It is time now to flip it out of our Yeah. We're flipping this? Yeah. Oh. Ooh. Perfect. Oh wow. Look at that. We lost a few strawberries but it looks absolutely delicious. So it's time to cut a slice Butter knife is always the best for cutting cake. Is it really? Yeah. It's good tech. Oh my. Looks absolutely incredible. Now, personally, I'm going to do this with a little ready whip. Like I said, you don't need any whipped cream or frosting for this but it always makes the things better. Alright, let's give it a try. Strawberry upside down cake. My wow. It's incredible.

694K views · 3.1K comments | Sheet Pan Apple Pie is a Game Changer! 🍏 | Sheet Pan Apple Pie is a Game Changer! 🍏 #apple #desserts #pie | By Kyle & Mistie Knight | These are just flour tortillas. Now, you're going to take two cans of apple pie filling and just dump that straight onto our tortillas and now you're just going to spread that out so that it fills the bottom. Now, we're going to take some caramel bits. We're just going to sprinkle those on top of a and that look yummy you find those at the grocery store now I'm going to top that with some chopped pecans well you're saying it wrong it's pecans no it's pecans this is definitely this is non negotiable right y'all tell me how you say pecans and you're going to take your tortillas and fold them over carefully you're almost doing this like it's a gift wrap you see what I mean nice tuck it down like that and you know what else I need I need some butter from the fridge would you get that for me please sure butter's in the fridge for you. Butter, butter, butter, butter to go. Butter. Oh, that's not butter. Oh, there it is. Butter. Right here. Here you go. Perfect. Thank you. Now, I've got this flattened out and press down and now, we're going to melt that butter in the microwave. Now, you're going to take that melted butter and we're just going to brush it all over the top of our tortillas. Now, I just use the regular flour tortillas but you could actually use the low-carb tortillas as well and maybe just use fresh apples instead of the canned apple pie filling or no-sugar added apples that are canned and then you've got a diabetic-friendly dessert. There's always ways to modify the recipe. Now, we're going to top that with some cinnamon sugar and we're just going to give it a healthy sprinkling all over it. Big dose of cinnamon sugar. If you're trying to make a lighter version, just go with cinnamon or maybe use Splenda or stevia. It's really up to you. You could change the the you could change anything about this recipe you get it covered in our cinnamon and sugar wow that looks good doesn't it you're going to take another pan and that's going to go right on top give it a press and that is exactly what you want some weight added there then it's going to go into the oven it's preheated to 400 degrees and we're going to bake this for about 15 to 20 minutes and then we're going to slice it just like a big pizza and taste test don't go anywhere it's smelling good but while that's baking I've got a question for you I would love to hear your answers on this one kids today need more blank. You fill in that blank. Let me know what your thoughts are on this. What is it that kids today need more of? Alright, house is smelling amazing right now. It's time to take this one out of the oven and taste test. It's heavy. Alright. Alright, here we go. This is exciting. Alright, there's a little bit of melted butter. It's looking good but you know what else we're going to add? Some more caramel syrup and do not come for me in the comment telling me I'm saying caramel wrong because that is how we say it, caramel. Caramel. Caramel, caramel, pecan, pecan. Who's right y'all? The keto potato. Help settle this debate that's been going on forever. Don't that look delicious. Now, I've got I've got somebody over here thinking that he's going to get a taste too. He's licking his lips. We're going to go ahead and cut a slice. Right down the middle. Oh, hear that nice and crispy. Give it a slice. Okay. Ooh, I know this is going to be good. Now, you could leave off the caramel if you want to just have a traditional apple pie but whatever you do, do not leave off the whipped cream because that is what's going to make the difference. Right, Jax? Oh, he loves the whipped cream. Okay, sit. Stay. We call this a puppuccino. Look at how much he's licking his lips. Stay. Go. He loves his puppuccino. Alright, Kyle, are you ready to taste test this one? Cuz. It's ready and waiting. Looking down right delicious. What I love about this is that that top shell, the tortilla is nice and crispy. Mmm. Oh my goodness. This is just all falling apart. How is it? Wow. This is all, I can't even wait for you. I'm just going to give her one of these little pieces here. Ain't that good? Y'all this is the most delicious thing. You definitely need a knife and a fork to cut it open so that's why I'm kind of struggling here. This is so good. So so good. I had no idea that apple pie could be this easy. This might be good for Mother's Day brunch or any kind of celebration. Honestly that cinnamon and sugar and Listen that crunch. Delicious.

138K views · 2K reactions | These dips a crowd pleaser! 😲 | These will be crowd pleaser! 😲 Mistie shares two easy dip recipes, all in one pot! | By Kyle & Mistie Knight | With 14 ounces of diced tomatoes and green chilies. Add eight ounces of Velveeta. And the third and final ingredient for this one is some lean ground beef. We need to add that to our skillet. And brown that up. Alright. Now, we've got a little bit of grease and I've got a trick to get rid of it. Just tilt the pan Let it go to the bottom and add your paper towel. Now, be careful. Don't burn your fingers. Make sure your paper towel is thick enough. Add some salt and pepper and you're going to add your ground beef to your pot and we're going to stir that up just a little bit For our next dip, we're doing spinach artichokes. I'm going to use some fresh spinach on this one. Big handful of spinach and we're going to add about a half of this jar of artichoke. They've been drained and chopped. Now, I'm just kind of eyeballing the measurements because I've got a dual dip going on here and we're going to add some garlic and this is just a quick and easy garlic. Tell me, do you like that or do you like to make your own? Either way is fine but we also need something from the fridge. We need some sour cream. Sour cream. Would you grab that for me? Cheese. Sour cream. So, or cream. Yeah, here it is. Ooh, light sour cream. Yeah, we're using the light sour cream. We're going to make this a little bit lighter and healthier and I think we're going to go about a third of a cup of sour cream. Once again, I'm just kind of guessing. You don't have to be afraid. It doesn't have to be perfect and then next, we're going to use some cream cheese. I'm going to use half a block of cream cheese because I'm using half of the pot and for our next one, we're going to use some mozzarella as well that'll give it some nice cheesiness and then you're going to just mix just a little bit but the crock pot's going to do all the work for you and that's it. Super easy. We're going to cook it on high for about one one and a half hours or on low for two to 3 hours and for those of you that've been asking where do you find my crock pot? These dividers, salt, pepper, shakers, all of our gadgets. You can find them in the link that I put in the comments. So, thanks for checking that out. Alright, I can't wait to try it. Check this out. Our dips look amazing. Now, this is great for a gathering because you've got two different dips. Gonna go ahead and grab one. Look at that. Look at that cheese. Oh look at that. This one is our queso, rotel, and velveeta. Now, halfway through is whenever we stirred everything up. Okay. Grab those chips and taste test. I'm excited about this. Here we go. I'm going for the spinach dip first. Alright, I'll try this queso stuff. Alright, just in queso. Mm hmm. That's good. Alright. The spinach dip is good now. We're going to try the Rotel, Velveeta, and ground beef. Oh, look at that. This was a winner. All kind of delicious. Yummy.

53K views · 673 reactions | This is my favorite no bake dessert | This is my favorite no bake dessert I make pistachio mini pies. | By Justine Kameron | Alright, that was two boxes of our instant pistachio pudding. Next, I'm going to add one and 1/ 2 cups of whole milk Right in there. This is going to be such an easy and delicious no baked dessert. We're just going to grab our little hand whisk and mix that together. Get all of that pudding incorporated with our milk. Oh look how beautiful that green is. This dessert is so yummy. If you love pistachio pudding, pistachio ice cream, anything pistachio. This is going to be for you. Oh my. Okay, that looks like it is the perfect consistency. You won't need this whisk anymore. I'm next going to add my eight ounces of softened cream cheese. Whoo. Right in there. And now I'm coming in with my electric hand mixer. And we are going to mix this super quick. Make sure that that cream cheese isn't lumpy. That's why we need it to be softened and use the hand mixer because if you use just your regular whisk, those lumps will just stay there. So, let's turn this up and get it nice and smooth. Oh my. This looks absolutely perfect. Our final ingredient being added to this mixture is some Thawed Cool Whip. You guys know I love my Cool Whip and for this one, you're going to need a spatula because we are going to just fold this in. We want to make sure that our Cool Whip stays nice and fluffy. Now, I know Cool Whip isn't everyone's favorite. So, you can make homemade whipped topping if you want. It's super easy. All you need is heavy cream, vanilla, and powdered sugar. So, So, if you want the recipe for that, just let me know but for me, I am going to keep it super simple and just fold in my eight ounces of Cool Whip into our pudding cream cheese mixture. Okay, that looks perfect. We're going to move that to the side and bring in our mini graham cracker crumb crust. You can use a big pie crust for this as well but I just love these little individual desserts. They're so cute especially if you're making these for Saint Patty's Day or Easter or even just a summer party but now that we have these in our muffin tin, I'm going to grab my large ice cream scoop and it is time to fill these up. We're going to add one scoop into each of our pie crust. Oh my god, it looks like ice cream in there. I am way too excited to try these. I made this last time as a big pie for my husband's birthday and he almost ate the whole pie. It was that good. Alright, I did smooth those out a little bit with the spatula but now, we're going to put these in the fridge for two hours. Alright, we just took these out of the fridge. Now, it's time to make them look a little bit more presentable. So we're going to start off with our Ready Whip and I'm telling you guys now the dogs are going to get excited when they hear this. I warned ya and we're just doing a little dollop right on each mini pie. Honey. Perfect. And then last but not least a little cherry to top it off. Right there. How cute is that? Alright. It is finally time to dig in. How adorable. Okay Get some of that crust. No. Oh my. It's even better than I remember.

212K views · 3.7K reactions | Best New Kitchen Gadget! 😲 (link in comments) #kitchengadgets | Kyle & Mistie Knight

66K views · 772 reactions | Easy & Delicious! 🍓 | Easy & Delicious! 🍓 | By Kyle & Mistie Knight | Start with some pretzels in the bottom of your pan. Then you're going to take two cans of strawberry pie filling. Spread that out. And then I'm going to add some whipped cream cheese. I'm just using my little ice cream scoop to get a few dollops of that. Then you're going to do your best to kind of spread that out without mixing it up too much. It's okay if it's not perfect. Don't stress. Cooking should be fine. Not stressful right y'all? And then we're going to top that with some dry cake mix. I'm using the white cake mix but you could use any kind you want. We need some butter from the fridge. So we're going to take slices of butter using my handy dandy butter slicer. You can find that on Amazon and then we're going to add those slices across the top of the dry cake mix. Bake this at 350 degrees for about 30 to 45 minutes. It comes out looking like this. Little bit crispy on top. It's almost like a cobbler. It is delicious but we're going to prove that to you with a taste test right now. Our little puppy in the background is right there hoping for a bite. Do you let your pets in the kitchen too? Ours go anywhere we do because they are family. Look at that. Looks delicious and tastes so good.

6.7M views · 57K reactions | Easy & yummy Italian dinner | Easy & yummy Italian dinner I make chicken bacon ranch stuffed pasta shells. | By Justine Kameron | Alright, those were my cooked jumbo shells that I flipped and put in my muffin tin. Now, I'm going to bring in my Reyo's Alfredo and we are just going to pour a little bit of that Alfredo into each of our little jumbo shells. This is such an easy and delicious Italian dinner. I love making this when I need a quick, delicious dinner. It's just a few ingredients. So easy and tasty. Alright, once we get our Alfredo in there, we'll be able to add our next ingredients. Okay, I'm going to use about three fourths of this jar. This is really yummy. You can make your own Alfredo though if you want. Now, I'm going to come in with some bacon bits. Oh my goodness, these are so delicious. We're just going to kind of shake just like that. Just a little bit in here. This is going to be so good, you guys. I absolutely love Alfredo bacon and what's coming next is just going to pull all these flavors together. Just quickly get a nice little like teaspoon of bacon bits in there. Use fresh bacon if that's what you prefer but these are just as easy. Yummy. Alright. Now, I have my rotisserie chicken that I kind of cut up into different pieces and this is just seasoned with a little bit of salt and pepper and we are going to put, you know, a few strips of that chicken right into our Alfredo sauce. Look how it just sinks right in there. So yummy, so delicious. You can add as little or as much as you like. I'm just using the white meat but if you like the dark meat, you can also use the dark meat. Ooh. But we're going to quickly get these filled up with chicken. Alright, they all have chicken in there and the flavors we're going for are chicken bacon ranch. So we are going to just do a nice little sprinkle of our ranch seasoning. You can season this however you like. Keep it with the Alfredo flavors and just do some onion powder and some garlic powder. You can just keep it simple with salt and pepper but personally I love chicken bacon ranch and I especially love it with some Alfredo to keep it Italian. Oh my goodness. Look how delicious these are coming together. Just a nice little light sprinkle. If you don't like ranch cheeseing like I said switch it out for something you do like. Oh so good you guys. Now we know this is missing an important ingredient. Some cheese. So I'm just using some Parmesan cheese and we're going to just sprinkle that right on top. Do a nice little generous amount of Parmesan. Because this is really what's going to hold everything together into that noodle that we did. This is such a easy, quick trick I like to do. I've seen people do this with lasagna, with meatballs, but I am a chicken bacon ranch Alfredo girl so that's what we're going for with this recipe. Just a nice little sprinkle of Parmesan because cheese makes everything better. Sometimes it's a butter but most of the time it's cheese. Whoo. Last one. Delicious. Alright. So now to add a little bit of color. Make it look more appetizing. We're going to do some chopped parsley on top. This is just really going to make them look beautiful when we take them out of the oven. Okay. So good. So easy. I love you know just buying a rotisserie chicken for this so I don't even have to cook the chicken. You really just have to cook the noodles. And then these are going to go in the oven for you know super quick. So you can precook the noodles if you like. And then your dinner will be almost complete for when you come home after work and want to throw together a quick dinner. Perfect. Ooh. Looks so good you guys. Alright my oven is set to 350 and it's going to be in there for like 25 minutes. So quick. Alright you guys. These look absolutely incredible. So yummy. So delicious. It is time to give them a try. Just going to grab my spoon and we should just be able to spoon these out. I did use a silicone muffin tin so you don't have to grease it. Bye. Looks so good you guys. I'm going to go ahead and grab another one. You can use these as an appetizer, as a dinner, whatever you want. They're so delicious. You can customize them to your liking. Oh, perfect. I think three is going to be just enough for me but it's time to give these a try and you just pick up your little noodle and give it a bite. Mm. So tasty you guys. Literally the perfect dinner appetizer.

161K views · 1.1K reactions | One pan italian dinner | One pan italian dinner I make the famous boursin pasta | By Justine Kameron | Alright those were my grape tomatoes that I put with my Borison shallot and chive cheese. Next I'm coming in with the one zucchini that I cut up and we're going to put that right next to our tomatoes. Oh my goodness. It's going to be so good and delicious. Next I have some mushroom slices. Now if you don't like mushroom you can't skip this but my family loves mushrooms. I cannot get Danny to stop eating mushrooms. And we're putting that right next to our Borison cheese, to our tomatoes, and our zucchini. My favorite ingredient is some sun sun-dried tomatoes and we're going to put these right here. Get them all out of the jar. We're using this whole jar. Perfect. Oh my. Now, last but certainly not least, I have two bulbs of garlic that we're going to put right next to our zucchinis. We got our cheese, our tomatoes, our mushrooms, our garlic, our zucchini, and our sun-dried tomatoes. Okay. Now, let's go ahead and remove our wrappers. Okay, it is time to season this and we're going to start off with some black pepper. Now, you can season this however you like but I am using my favorite seasonings, my classics. If you follow me, you know exactly what those seasonings are. I'm going to really get this out. I think I need to put it on this one. Oh, there we go. Get some good pepper in there. A nice little kick to our delicious, healthy dinner. Next, we're going to just add some salt. Just a quick little sprinkle of salt. If you're worried about your sodium, you can skip it. Now, onion powder. Just the classics, you guys. Keeping it simple and delicious. Beautiful. Last but certainly not least some garlic powder and we're going to go heavy handed with the garlic powder because it is my favourite. Oh my that looks absolutely incredible. Now to tie everything together we're just going to drizzle our extra virgin olive oil. Get it on the tomatoes. Oh yeah, that cheese smells absolutely incredible. I love making this dish. It's so delicious. My family absolutely loves it. They asked me to make it once a week. That's how good it is. Danny's made it before and his followers loved it. So, I course I had to share it with you guys as well. Okay. Added about a cup of that olive oil. Now, this is going to go into the oven. My oven is set to 350 and it's going to be in there for about 45 minutes. Alright, you guys. Just took this out of the oven and look how incredible this looks. Oh my. Okay so now it's time for the fun part. I have my potato masher and it's time to go in and squish everything together. We want that garlic to be mashed. We want the tomatoes. We want the mushrooms. Everything to be well combined together. Zucchini is perfectly cooked. Alright wait. Let's really alright let's really put arm muscle into this so we can get a delicious sauce. Alright, this looks good enough. Now, it's time to add our main ingredient. Our pre-cooked pasta and we're just going to use our penne pasta. Grab our spoon and toss this in our delicious sauce. Oh my. It's going to be cheesy. It's going to be acidic from the tomatoes. It's going to have that great protein from the mushrooms. We have the sun-dried tomatoes, the veggies with the zucchini. It's literally everything you need in a dinner. All in one pan plus your pot to cook your pasta but look how decadent that looks. It's like a gourmet five star restaurant quality pasta dish. It's time to give this a try. Bon appetit. I'm so excited. Our pasta is cooked perfectly. Oh my gosh. It just gets better every time I make it. Gotta try it.

4.3M views · 23K reactions | How did I not know about this easy pasta dish | ingredient, pasta salad | How did I not know about this easy pasta dish I make a yummy pasta salad with fresh ingredients. | By Justine Kameron | Okay. So I have some cooked rotini in here. Let that steam come through. I'm going to grab some grape tomatoes that I washed. Sprinkle them right into our pasta some baby cucumbers that I cut up right in there. Look how beautiful that's looking. Make sure you get all of those. This was two baby cucumbers. Get a nice shimmy. This is going to be so good you guys. I love bringing this to potlucks. I love bringing it for church on Sunday. This is such an easy and delicious dish that you're going to want to make every week. I have these mozzarella balls that I'm going to throw in there. Make sure that the mozzarella separates. Just like that. Ooh this is going to be so good you guys. Don't worry my hands are fully washed. I'd always wash my hands before I cook. Every good chef needs to. Alright. Once you have your mozzarella in there. We're going to grab some garbanzo beans and I drained these. And we're going to sprinkle the whole can in there. This is kind of a healthy dish. If you you know don't use the eat the cheese and you use like chickpea noodles but I use regular regular noodles so it's a little bit on the unhealthy side. Alright. I'm going to add some more cheese. I have some grated parmesan. And we're just going to do a little bit of sprinkle in here. Just like this. This is looking so good you guys. This is one of my favorite recipes and I'm so excited I get to share it with you. Alright. Now I'm going to season this baby up. I have some black pepper. Be generous with all your seasonings, okay? You want this to be a flavorful dish. I have some ground oregano and we're just going to sprinkle that right on top and you can opt out on any of these seasoning. If you don't like oregano, totally just don't put that in but I like oregano so I went for it. Then, you guys know I have to put garlic powder on everything. It's just my go-to. It makes everything taste delicious. Alright, we're almost done here, you guys. We just have one more ingredient and this is going to be the best ingredient. Grab your dressing. I'm using the Olive Garden because it's my favorite but any Italian dressing will work. If you want it to be a little bit healthier, you can do like a balsamic, whatever you like. Oop, I forgot to open this up but you know what? That was an easy open. We're going to drizzle this right into our pasta. I think you guys can tell what I'm making now. I'm making a delicious and easy pasta salad. Okay, used about half of my 16-ounce container. So, about one cup of dressing. Okay and for the fun part. So, I put mine all in this, you know, big aluminum container so that I could put the lid on top of it just like this and let's give this a nice Whoo. Okay, we gotta make sure everything gets coated in that Italian dressing. We get seasoning on all of our noodles. Oh my. This is going to be so so good. Okay. Whoo. Alright, mix that for about 30 seconds. Take this off. We have the most delicious pasta salad. Alright, let me grab a bowl. Alright. So, let's go ahead and get a big scoop of our pasta pasta salad. Mmm this is going to be so good. Alright, I gotta try this out. Get a nice pasta, cucumber. Wait, I don't need to blow on it. So good. You guys gotta try it.