With a toothpick, skewer one watermelon ball.
Dip a marshmallow halfway in water and roll with sprinkles and thread on the skewer.
Lastly thread a brownie bite.
Repeat for as many servings as desired. Enjoy!
Cook noodles and arrange
in bowl with cooked chicken.
Sauté onion, red bell pepper, ginger and garlic until al dente.
Add stock and coconut milk, basil, mint, chili sauce and lime juice.
Simmer 20 minutes.
Pour mixture over Udon Noodles.
Garnish with lime slice, mint and basil leaves.
Use a juice extractor to juice your favorite fruits and vegetables.
Other great ideas to add to your juice:
Beets
Cabbage
Spinach
Broccoli
Parsley
Wheatgrass
Tomatoes
Ginger
Lemon
Pineapple
First, grease a 6″ springform pan with cooking spray. In a mixing bowl, combine graham cracker crumbs, melted butter and salt together. Transfer graham cracker mixture to the bottom of the springform pan and press it firmly to form the crust. Place in the freezer while making the cheesecake layer.
In another mixing bowl, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla ans salt and beat until combined. Add the eggs one at a time and mix until blended. Pour batter over chilled crust in the springform pan.
Add 1.5 cups water into the Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18″ long) into thirds to make a long sling and lower it into the pot. Put the springform pan on top and fold the sling.
Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally.
Remove cheesecake from pot using the sling and place on a wire rack to cool for at least an hour.
Cover pan with foil and refrigerate for 4 hours or overnight. Spread whipped cream on top, if desired. You can also garnish with sliced berries.
Mix all rub ingredients in a bowl. Oil steak and coat well with seasoning mixture before grilling.
Cook to 140 degrees internally and rest for 10 minutes before slicing.
Large dice all ingredients and sauté until Al dente, finish with 2 Tbls. butter
Mix together in bowl and set aside.
Cut vegetables as desired and sauté until tender, glaze in pan with Siracha Honey Glaze.
