Classic No-Bake Grasshopper Pie

  

Classic No-Bake Grasshopper Pie

• Prep time: 20 minutes
• Chill time: 4 hours (or overnight)
• Serves: 8

Ingredients

For the Crust:

• 24 Oreo cookies (regular, not Double Stuf)
• 4 tbsp unsalted butter, melted

For the Filling:

• 1 package (8 oz) cream cheese, softened to room temperature
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy whipping cream
• 3 tbsp green crème de menthe liqueur
• 2 tbsp white crème de cacao liqueur
• Optional: 1–2 drops green food coloring (for a brighter color)
• Optional garnish: Shaved chocolate or crushed Oreos

Note: If you prefer an alcohol-free version, substitute the liqueurs with 1 teaspoon of peppermint extract and 1 drop of green food coloring.

Instructions

1. Make the Crust Place the Oreos into a food processor and pulse until they become fine crumbs. Pour the melted butter over the crumbs and pulse a few times to combine. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer to set while you make the filling.

2. Whip the Cream In a medium bowl, beat the heavy whipping cream with a hand mixer (or stand mixer) on high speed until stiff peaks form. Set aside.

3. Blend the Base In a separate large bowl, beat the softened cream cheese until it is completely smooth and free of lumps. Gradually pour in the sweetened condensed milk, beating constantly until well combined.

4. Add the Flavor and Color Add the crème de menthe and crème de cacao (or the peppermint extract and food coloring) to the cream cheese mixture. Mix on low speed until the color is uniform.

5. Fold Together Gently fold the whipped cream into the mint mixture using a rubber spatula just until combined. Be careful not to over-mix, as you want to keep the filling light and fluffy.

6. Chill and Serve Pour the filling into the chilled Oreo crust and smooth out the top. Cover tightly and refrigerate for at least 4 hours (or freeze for 2 hours) until firm. Garnish with chocolate shavings or extra crushed Oreos right before slicing.

 

Copycat KFC Coleslaw

  Copycat KFC Coleslaw

• Prep time: 15 minutes
• Chill time: 4 hours (minimum)
• Serves: 6 to 8

Ingredients

• 1 bag (14 oz) pre-shredded coleslaw mix (cabbage and carrots)
• 2 tbsp sweet onion, grated or minced extremely fine
• ½ cup mayonnaise
• ⅓ cup granulated sugar
• ¼ cup milk
• ¼ cup buttermilk
• 2 ½ tbsp lemon juice
• 1 ½ tbsp white vinegar
• ½ tsp kosher salt
• ⅛ tsp black pepper

Instructions

1. Prep the Vegetables Take your bag of coleslaw mix and chop it down further on a large cutting board until the cabbage pieces are about the size of rice grains. KFC coleslaw is known for its very fine texture. Place the chopped mix and the finely minced onion into a large mixing bowl.

2. Whisk the Dressing In a separate medium bowl, combine the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and black pepper. Whisk vigorously until the sugar completely dissolves and the dressing is smooth.

3. Combine Pour the dressing over the cabbage mixture. Use a large spoon or rubber spatula to fold everything together until all the vegetables are evenly coated. The mixture might look a bit wet, but it will thicken up as it chills.

4. Chill (The Crucial Step) Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 4 hours, though overnight is even better. Stir the coleslaw well right before serving to redistribute the dressing.

 

Slow Cooker BBQ Pork Chops

  Slow Cooker BBQ Pork Chops

• Prep time: 5 minutes
• Cook time: 4 to 6 hours
• Serves: 4

Ingredients

• 4 thick-cut pork chops (boneless or bone-in, about 1-inch thick)
• 1 ½ cups of your favorite BBQ sauce
• ¼ cup brown sugar
• 1 tbsp Worcestershire sauce
• Optional: ½ tsp garlic powder, salt, and pepper to taste

Instructions

1. Prep the Pork Chops Pat the pork chops dry with a paper towel. If you want a little extra flavor, sprinkle them lightly with salt, pepper, and garlic powder on both sides. Place the pork chops in a single layer at the bottom of your crockpot.

2. Mix the Sauce In a medium bowl, whisk together the BBQ sauce, brown sugar, and Worcestershire sauce until the sugar dissolves.

3. Coat the Meat Pour the sauce evenly over the pork chops, making sure each chop is completely covered.

4. Slow Cook Cover the crockpot with the lid. Cook on LOW for 4 to 6 hours (or on HIGH for 2 to 3 hours).

• Tip for tenderness: Pork chops can dry out easily. Cooking them on the LOW setting for around 4 to 5 hours yields the most tender, pull-apart results. They are done when they reach an internal temperature of 145°F (63°C).

5. Serve Transfer the pork chops to a platter. Give the remaining sauce in the crockpot a quick stir, then spoon it generously over the chops before serving. These pair perfectly with mashed potatoes, mac and cheese, or coleslaw.

 

Instant Pot Juicy Chicken Breasts

  Instant Pot Juicy Chicken Breasts

• Prep time: 5 minutes
• Cook time: 6 minutes (plus about 10 minutes to come to pressure)
• Release time: 10 minutes (natural release)
• Serves: 4

Ingredients

• 4 medium chicken breasts (about 1.5 to 2 lbs total), thawed
• 1 cup chicken broth (or water)
• 1 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Season the Chicken In a small bowl, mix the garlic powder, onion powder, paprika, salt, and black pepper. Pat the chicken breasts dry with a paper towel. Rub the olive oil or melted butter all over the chicken, then coat them evenly with the seasoning mix.

2. Set Up the Instant Pot Pour the 1 cup of chicken broth into the inner stainless steel pot of the Instant Pot. Place the metal trivet (the rack that came with your pot) inside.

3. Arrange the Chicken Place the seasoned chicken breasts onto the trivet. It is fine if they overlap slightly, but try to keep them in a relatively single layer for even cooking.

4. Pressure Cook Secure the lid onto the Instant Pot and turn the steam release valve to the Sealing position. Select Pressure Cook (or Manual) on High Pressure and set the timer for 6 minutes.

5. Natural Release (Crucial for Juiciness) When the 6-minute cooking time finishes, do not touch the valve. Let the Instant Pot sit undisturbed for 10 minutes to naturally release the pressure. This slow drop in pressure prevents the chicken from toughening up. After 10 minutes, turn the valve to Venting to release any remaining steam.

6. Rest and Serve Carefully remove the lid once the float valve drops. Transfer the chicken breasts to a cutting board or plate and let them rest for 5 minutes before slicing or shredding. This locks in the juices.

Tip: You can spoon a little of the leftover broth from the bottom of the pot over the chicken right before serving.