If you're a fan of puppy chow, you're going to love this bunny chow! This sweet cereal mix is bursting with chocolate and marshmallow flavor and loaded up with Cadbury mini eggs. We dare you to just try one bite. If you're still craving more chow, check out our puppy chow recipe . Bunny Chow Brandi Milloy, POPSUGAR Food Ingredients 3/4 cup powdered sugar 3/4 cup yellow cake mix 6 cups rice cereal, like Chex 1 1/2 cups white chocolate, melted 4 tablespoons Easter sprinkles 3/4 cup marshmallow bits 3/4 cup mini chocolate eggs Directions Place powdered sugar and cake mix into a plastic bag and shake. Set aside. Put cereal into a bowl and pour chocolate over cereal. Stir evenly until coated. Stir in half of the sprinkles and then pour cereal into plastic bag and shake to coat. Pour cereal back into the bowl and stir in remaining sprinkles, marshmallow bits, and mini eggs and shake to mix. Enjoy! Information Category Desserts Yield 12 servings Cook Time 10 minutes Average ( votes): Print recipe
We've made a lot of cinnamon rolls in our day, but this recipe might take the cake. Introducing Oreo cinnamon rolls . . . minus the cinnamon. These sweet treats are loaded with cookies-and-cream flavor and drizzled with melted Oreo cookie cream. They're the perfect pastries for any Oreo-lover. For more cinnamon roll recipes, check out our supersize cinnamon roll and our birthday cake cinnamon roll . Oreo Cinnamon Rolls From Kevin Smith, POPSUGAR Food Ingredients 8 double-stuffed cookie sandwiches 1/3 cup sugar 1 can biscuit dough 1/2 stick butter, melted Directions Preheat oven to 375°F. Separate the filling from 8 double-stuffed cookies and set aside. Crush the cookies into a plastic bag with a rolling pin until they resemble coarse crumbs. Pour cookie crumbs into a separate bowl and mix in the sugar. Set aside. Open a can of biscuit dough and combine all of the biscuits into one large mass. Roll it out into a flat rectangle and cut into 4 even strips. Brush the dough with the melted butter and coat evenly with the Oreo cookie and sugar mixture. Roll up each strip. Place your Oreo rolls onto a greased pan covered with foil and cook for 25-30 minutes, then remove the foil and cook them uncovered for an additional 5-10 minutes, or until golden brown on top. To make the glaze, microwave the Oreo filling in 10-second intervals until it resembles a glaze. Wait to make glaze until the Oreo rolls are completely done, as the glaze hardens quickly. Drizzle the Oreo glaze across your cinnamon rolls and garnish with additional cookie crumbs, if desired. Enjoy! Information Category Desserts, Pastries Yield 4 servings Cook Time 30 minutes Average ( votes): Print recipe
There's something totally gratifying and equally as delicious about making your favorite fast food dishes at home. And today we're taking on Chick-Fil-A 's classic chicken sandwich. Get ready for a fried and pickled chicken heaven party right from the comfort of your very own kitchen. Chick-Fil-A Pickle-Brined Sandwich From Nicole Iizuka, POPSUGAR Food, Inspired by Chick-Fil-A Ingredients For the brine : 2 large boneless skinless chicken breasts, sliced in thirds 2 cups dill pickle juice 1/4 cup sugar 2 tablespoons black pepper For the fried chicken : 1 cup milk 2 large eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon paprika 2 tablespoons black pepper 1/2 tablespoon cayenne pepper Peanut oil For the sandwich : 6 soft hamburger buns, toasted with butter 12 dill pickle chips Directions Place chicken in a large zipper-lock bag and add pickle juice, sugar, and black pepper. Squeeze out any excess air and let chicken brine for at least 6 hours and up to overnight. Remove chicken breasts from the brine and pat dry with paper towels. In a bowl, whisk together milk and egg until smooth. In another bowl, mix flour with baking powder, salt, paprika, black pepper, and cayenne pepper. Add 3 tablespoons of the milk and egg mixture to the flour mixture and whisk together until it resembles a coarse sand. Heat up peanut oil in a heavy-bottomed stock pot over medium heat. Take chicken breast and place in milk mixture first, covering completely. Allow excess milk to drip off and then dredge in flour mixture, pressing down firmly to adhere as much of the mixture as possible. Shake off any excess and carefully place in the hot oil. Fry for about 4 to 6 minutes, turning occasionally, until the outside is golden brown and crisp on all sides. Transfer to a paper-towel-lined plate. Repeat with remaining chicken breasts. Toast buns with butter and then add 1 piece of fried chicken. Top with 2 pickle slices and cover with the top bun. Serve immediately. Information Category Main Dishes, Sandwiches Yield 6 servings Cook Time 30 minutes Average ( votes): Print recipe
We can all agree that avocados make any dish better. But did you know you can use them to improve your sweets? Let chef Donal Skehan show you how to make a killer chocolate avocado pudding that doubles as a frosting for healthy cakes. You'll never look at avocados the same again! For more recipes like this, be sure to check out Donal's cookbook Fresh . Related: You Have to Try This Avocado Ice Cream - It's a Game Changer! Bake Eggs in Avocados For the Ultimate Breakfast Trick Chocolate Avocado Pudding From Donal Skehan Ingredients 3 ripe avocados 1/3 cup cocoa powder 1 teaspoon espresso powder 1/3 cup honey 3 tablespoons coconut milk 1 teaspoon vanilla extract 1 teaspoon sea salt, plus extra for sprinkling 1 tablespoon raw cacao nibs, plus extra for sprinkling Directions Slice open avocados, remove the stones, and scoop the flesh into a food processor. Add the cocoa powder, espresso powder, honey, coconut milk, vanilla extract, and sea salt into the food processor and blitz until smooth. Stir through the raw cacao nibs until combined. Transfer the mixture to 4 individual serving dishes, cover with cling film, and chill in the fridge for 30 minutes until slightly firm. When ready to serve, sprinkle with a little more sea salt and raw cacao nibs. Information Category Desserts, Puddings/Mousse Yield 4 servings Cook Time 40 minutes Average ( votes): Print recipe
What's not to love about In-N-Out's Animal Style Fries? As if french fries weren't tempting enough on their own, this not-so-secret menu item tops a handful of fries with gooey cheese, deeply caramelized onions, and tangy spread. Watch the video to see how to make our take on this decadent dish. Animal Style Fries Inspired by In-N-Out Burger Ingredients For the secret spread : 1/2 cup mayonnaise 1/2 cup ketchup 2 tablespoons dill pickles, finely chopped 1 teaspoon yellow mustard 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon sugar 1 teaspoon apple cider vinegar For the animal style fries : 1 cup cooked french fries 1/2 onion, diced 1 teaspoon vegetable oil 2 slices American cheese Directions Make the secret spread : Mix together the mayonnaise, ketchup, dill pickles, yellow mustard, salt, pepper, sugar, and apple cider vinegar. Make the Animal Style Fries : Add oil and diced onions to a sauté pan set over medium-high heat. Cook, stirring occasionally, until deeply caramelized. Add slices of cheese directly over hot french fries, and top with caramelized onions and a squeeze of the secret sauce. Information Category Side Dishes, Potato Yield 1-2 servings Average ( votes): Print recipe
It's not quite a milkshake, it's not quite soft serve . . . it's a Wendy's Frosty - or, rather, our homemade take on the cloud of paradise. The best part: it only requires three easy-to-find ingredients and is so easy to make that you might just skip the drive-through window the next time you're craving this classic treat. Related: Make 2 of Starbucks's Secret-Menu Frappuccinos at Home 13 Creamy Smoothies So Good They're Basically Milkshakes in Disguise 30 Luscious Milkshake Recipes That Will Make You Crave One Wendy's Frosty Adapted from Food.com Ingredients 1 14-ounce can sweetened condensed milk 1/2 gallon chocolate milk 1 8-ounce tub Cool Whip Special Equipment: Ice Cream Maker Directions Whisk together condensed milk and chocolate milk in a large mixing bowl. Fold in Cool Whip. Chill the mixture in an ice cream maker, following the manufacturer's instructions. Serve immediately with a spoon and a straw. Information Category Drinks, Shakes Yield 2-3 servings Cook Time 40 minutes Average ( votes): Print recipe
While Magnolia Bakery is known for its Sex and the City -approved cupcakes , it's the bakery's creamy banana pudding that's really its showstopper. If you haven't tried it, trust us - this is going to easily become your new favorite dessert. Magnolia Bakery's Banana Pudding From The Complete Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey Ingredients 1 1/2 cups water 2/3 cup instant vanilla pudding mix 1 (14-ounce) can sweetened condensed milk 3 cups heavy cream 1 (12-ounce) box vanilla wafers 4 bananas, sliced Directions Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up. Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated. In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you've used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving. Information Category Desserts, Puddings/Mousse Yield 12 servings Average ( votes): Print recipe
Israeli media are reporting significant damage to farms due to kite-flown Molotov cocktails, AFP reports. Demonstrators are demanding the right to return to their homes seized by Israel in 1948. No Israelis have been hurt in the weeks of protests and the military has faced international criticism for its use of live ammunition. Most of the 60 Gazans killed Monday were shot by Israeli snipers, Gaza’s health ministry said. The toll included a baby who died from tear gas inhalation. AFP reports that at least 2,400 others were wounded in the bloodiest day in the conflict since 2014.
For every Fruity Pebbles-lover out there, this dessert has your name written all over it! Inspired by the Cereal Killer Pie from the Pie Hole in Los Angeles, we've taken one crazy treat and made it even better by taking the oven out of the equation. This is a decadent, delicious, and easy pie you can whip up in no time. Trust us, one bite and you'll be in cereal heaven. Fruity Pebbles No-Bake Cheesecake From Nicole Iizuka, POPSUGAR Food Ingredients 4 cups Fruity Pebbles cereal, plus more for garnish 1/3 cup melted butter 1/4 teaspoon salt 16 ounces cream cheese, softened 1 teaspoon vanilla extract 1 cup powdered sugar 1/2 cup sour cream 3/4 cup heavy whipping cream Directions Place cereal into a food processor and process until it's a fine crumb. Measure 2 1/2 cups of the cereal into a large bowl and set the rest aside. Add melted butter and salt to the cereal and mix until incorporated. Pour crust into a pie pan and mold to the form, bringing the cereal up the sides of the pan. Cover and freeze for 15 minutes, or until firm. In a large bowl, mix together cream cheese, vanilla extract, powdered sugar, sour cream, heavy whipping cream, and the remaining cereal until combined and smooth. Pour the filling into the pie crust and smooth the top. Cover and return to the refrigerator for another hour until set. Remove from the refrigerator and cover the top with even more cereal for garnish. Serve immediately. Information Category Desserts, Cheesecake Yield 8 to 10 servings Cook Time 2 Hours Average ( votes): Print recipe
Do you love chicken alfredo as much as we do, but are sometimes worried about all of the cream and fat that goes into that luxurious sauce? Well, what if we told you that it's possible to have your cake and eat it too with a delicious and healthier version of a creamy chicken fettuccine alfredo with a secret ingredient that won't make you feel guilty? Good, right? And this dish is twice as enticing because it features surprise ingredients and a surprise guest - Donal Skehan is here to help us cook this amazing recipe! One-Pot Guilt-Free Chicken Alfredo Adapted from Yogurt Fettuccine Alfredo Notes To make this dish even healthier, use whole wheat noodles. Ingredients 1 pound fettuccine noodles 1 small garlic clove, chopped 1 cup plain yogurt 1 tablespoon butter 1/2 teaspoon salt 1/4 teaspoon Italian seasoning 1/4 teaspoon red chili flakes 1/2 cup grated parmesan cheese Dash of pepper Dash of nutmeg 2 chicken breasts, grilled Parsley Directions Bring a stockpot of water to a boil and add the pasta and simmer according to the directions on the box. Chop the garlic and add it to the boiling water with the pasta. In a large mixing bowl, add the yogurt, salt, Italian seasoning, and red chili flakes. Give the mixture a stir. Once the noodles are cooked through, turn off the heat, strain, and return the noodles to the hot pot. Add the butter and toss so the pasta is coated. Carefully add the pasta to the yogurt mixture and stir until the sauce is evenly distributed. Sprinkle with the parmesan cheese and give it another toss. Serve with half a chicken breast on top, a sprinkle of parsley, extra cheese, salt and pepper to taste, and a tiny pinch of nutmeg. Information Category Pasta, Main Dishes Cuisine Italian Yield 4 Servings Cook Time 20 Minutes Average ( votes): Print recipe
It might seem crazy, but burger fans regularly wait in hour-plus lines for a taste of Shake Shack's ShackBurger. Why? Because the burger is classic, unfussy, and pretty much gosh darn perfect. Trust us here, you're going to want to try it for yourself when you have a chance. Don't live near a Shake Shack? Watch the video for the next best thing: a homemade version of this epic burger icon. Homemade Shake Shack Burger Adapted from J. Kenji López-Alt, Serious Eats Ingredients For the shack sauce : 1/2 cup mayonnaise 1 tablespoon ketchup 1 tablespoon yellow mustard 4 slices kosher dill pickles 1/4 teaspoon garlic powder 1/4 teaspoon paprika Pinch cayenne pepper For the burgers : 8 ounces ground beef sirloin 4 ounces ground beef chuck 4 ounces ground beef brisket 2 tablespoons butter, at room temperature 4 potato burger buns, such as Martin's Sandwich Rolls 4 tablespoons shack sauce 4 leaves of green-leaf lettuce 8 slices ripe plum tomatoes 1/2 teaspoon vegetable oil Kosher salt Black pepper, freshly ground 4 slices yellow American cheese Directions Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika, and cayenne in a food processor and process until smooth. Transfer to a squeeze bottle. (It makes about 3/4 cup sauce.) Gently mix together the sirloin, chuck, and brisket in a mixing bowl until just combined. Form into 4 patties, each about 2 inches tall and 2 1/2 inches wide. Refrigerate until ready to cook. Split open buns and spread with a thin coating of butter, then toast in a skillet until brown, about 1 minute. Using a squirt bottle, drizzle about 1 tablespoon shake sauce on the top half of each bun. Place 1 lettuce leaf and 2 slices of tomato on top half of each bun. Add oil to a large, heavy-bottomed skillet, then heat over medium-high heat until just beginning to smoke. Generously season beef patties on top side with salt and pepper, then transfer, seasoned side down, to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten the beef patties. Season top-facing side with salt and pepper. Cook until a crisp brown crust has formed, about 2 minutes. Carefully loosen any crusty parts of the burger patties from the skillet, and flip over. Top each patty with 1 slice of American cheese and cook until the cheese has melted, about 1 minute longer. Transfer patties to burger bun bottoms, top with the the top bun (including tomatoes and lettuce), and serve hot. Information Category Main Dishes, Sandwiches Cuisine North American Yield 4 burgers Average ( votes): Print recipe
There are #fitnessgoals and #squadgoals but after this video, the only aspirational hashtag you'll want to use will be #BRUNCHGOALS. Trust us. Japanese-Style Pancakes From Heather Platt, POPSUGAR Food Ingredients 2 large eggs 3/4 cup buttermilk 1/4 cup sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1 1/2 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 tablespoons vegetable oil Directions In a blender, add eggs, buttermilk, sugar, vanilla, and salt. Blend on the lowest speed for just a few seconds until combined. Add flour, baking powder, and baking soda. Continue blending for 15 to 20 seconds or until the batter is completely combined. Heat a sauté pan over medium-low heat and using a pastry brush, brush the inside of a ring mold with oil. Add remaining oil to pan and place the ring mold in the center of the pan. Let heat up for a few minutes and then pour the pancake batter into the mold until it is half full. Be careful to not add too much because the batter will expand and spill over the side. Cook the pancake for four minutes or until bubbles start to form on the top of the pancake. Use a spatula to carefully flip the pancake and mold over and continue cooking for an additional three minutes, or until the bottom of the pancake is golden brown and the inside is no longer runny. Serve stacked with butter and syrup. Information Category Breakfast/Brunch, Pancakes/Waffles Cuisine Japanese Yield Serves 4 Cook Time 15 minutes Average ( votes): Print recipe
This easy-to-make, low-fat, three-ingredient Funfetti dip is the perfect way to indulge in one of our favorite treats without the guilt of eating cake! And while you can traditionally serve this with animal crackers, we're dunking Birthday Cake Oreos for even more Funfetti flavor. Funfetti Cake Dip From Eat Yourself Skinny Ingredients 1 18.9-ounce box Pillsbury Funfetti cake mix 2 cups fat-free plain yogurt 1 cup Cool Whip Lite Sprinkles Animal crackers Directions In a large bowl, mix together cake mix, yogurt, and cool whip until completely combined and there are no lumps. Cover with plastic wrap, and refrigerate for 4 hours. Garnish with sprinkles, and serve with animal crackers for dipping. Information Category Desserts, Puddings/Mousse Yield 24 Servings Cook Time 4 hours Nutrition Calories per serving 105 Average ( votes): Print recipe
Thousands of Iranians took to the streets in Tehran and cities across the country to protest President Trump's decision to pull out of the Iran nuclear deal. (AP)
These animal moms were beaming with pride as they posed with their babies for an adorable Mother’s Day photo shoot. Photographer Mark Taylor, 53, built up the irresistibly cute collection of photos just in time for Sunday. The series captures mothers of various species, including dogs, cats, hedgehogs, and ferrets, with their playful little ones. (Caters News)
A dam on a commercial flower farm in Kenya's Rift Valley burst after weeks of torrential rain, unleashing a "sea of water" that careened down a hillside and smashed into two villages, killing dozens of people. (Reuters)
Russians celebrated the 73rd anniversary since the end of World War II hostilities in Europe and the defeat of Nazi Germany with the Victory Day military parade in Moscow's Red Square.
Bags, flags, and commemorative china are among the offerings that fill gift-shop shelves ahead of the wedding of Prince Harry and Meghan Markle. The wedding will take place in St. George's Chapel at Windsor Castle on Saturday, May 19.
If you are the kind of person who loves watching paint being mixed or are mesmerized by the milk, food coloring, and soap experiment , then this is the dessert for you! Create a stunning tie-dye frosting in a matter of minutes with this incredibly easy hack to frost a cake. Hypnotic Tie-Dye Cake From Nicole Iizuka, POPSUGAR Food Ingredients 1 6-inch round cake covered in fondant 1 cup powdered sugar 3 tablespoons water Neon food coloring Directions Place fondant-covered cake on a wire rack over a pan to catch excess glaze. In a mixing cup with a pour spout, whisk together powdered sugar and water until a thin, pourable consistency is reached. Add 1 drop of each food coloring color into the glaze, being sure to leave space between each color. Pour glaze over the top of the cake and let the excess drip off the sides. Let cake dry for 1 hour, or until frosting has set. Information Category Desserts, Cake Average ( votes): Print recipe
We have all been obsessing over these delicate avocado roses on Instagram, and there are even a few bloggers like Secret Squirrel Food who've broken down how to make them, but for every beautiful rose out there, there are just as many Pinterest fails . So we've tried to make it foolproof with a couple easy tips so you can up your brunch game with these tasty creations!
One can never have enough of Chipotle Mexican Grill 's guacamole, but you're in luck. We went into the kitchen with Chipotle to learn exactly how to make its legendary avocado dip , so you can always get your fix. The secret? A longtime recipe that comes courtesy of founder (and classically trained chef) Steve Ells. Chipotle's Signature Guacamole Adapted from Chipotle Mexican Grill Notes For a complete chips-and-dip experience, serve guacamole with tortilla chips that have been tossed with lime juice and a sprinkling of salt, a signature at Chipotle Mexican Grill. Ingredients 6 large ripe avocados, peeled and pitted 1/4 cup citrus (lemon and lime) juice* 3 cups fresh cilantro, chopped 1 1/2 cups red onion, finely chopped 12 large serrano chili peppers, seeded and finely chopped* 1 1/2 teaspoons salt Tortilla chips, for serving *The original recipe calls for lime juice and jalapeño peppers. Directions Using a fork, mash avocados with citrus juice in a small bowl. Add cilantro, chopped onion, serrano chili peppers, and salt. Stir to combine. Serve with tortilla chips, if desired. Information Category Dips, Appetizers Cuisine Mexican Yield 6-10 servings Cook Time 10 minutes Average ( votes): Print recipe
A growing thirst for tequila from New York to Tokyo has turned sales of the liquor into a multibillion-dollar industry, but its production remains rooted in centuries-old methods of farming using hand tools and packs of mules, Reuters reports. According to Statista, in 2017 Mexico exported more than 17 billion liters of tequila to the U.S.
When it comes to ridiculously amazing fast-food hybrids, Taco Bell is a top contender. Let's take its Crunchwrap Supreme, for example. It's a genius concept to grill a taco-burrito hybrid until it's crispy on the outside. But you don't have to leave the comfort of your home to get a Crunchwrap fix now that we can show you how to grill the wrap in your own kitchen. Taco Bell Crunchwrap Supreme From Life in the Lofthouse Ingredients 1 pound ground beef 1 packet taco seasoning mix 3/4 cup water 1 can nacho cheese 8 burrito-size flour tortillas 6 tostada shells 1 cup sour cream 2 cups lettuce, shredded 1 cup tomato, diced 1 cup Mexican cheese blend Cooking spray Directions In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease and stir in the taco seasoning mix and water. Cook according to the package directions. Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell and top with lettuce, tomato, and shredded Mexican cheese. To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered. Spray a large nonstick skillet with cooking spray and heat to a medium heat. Place the crunchwrap seam-side down and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunchwrap over and cook the other side until it is golden brown. Serve immediately. Information Category Main Dishes Cuisine Mexican Yield 6 servings Cook Time 30 minutes Average ( votes): Print recipe
Islamic State suicide bombers attacked Libya's election commission in the capital, Tripoli, killing at least 14 people in the worst such attack in years. Its purpose was to disrupt a nationwide vote planned for later this year. (AP)