(ad) These Parmesan Scalloped Potatoes made with @Better Than Bouillon will steal the show this Thanksgiving. 🍁 These easy parmesan scalloped potatoes have a rich flavor from herb-infused cream, parmesan cheese, and better than bouillon Roasted Garlic Base. 🎥 @Lisa Thompson Get the recipe below and visit the link in our bio for the Thanksgiving menu, presented by @better_than_bouillon. INGREDIENTS: 2 1/2 pounds Yukon gold potatoes, 5 tablespoons unsalted butter 1 1/2 cups freshly grated parmesan cheese 2 cups heavy cream 1 3/4 teaspoons kosher salt 1/2 teaspoon freshly cracked black pepper 2 sprigs fresh rosemary 1 tablespoon @betterthanbouillon Roasted Garlic Base RECIPE: 1. Preheat oven to 375F degrees. 2. Grease a baking dish with 1 tablespoon of the butter and sprinkle with about 3 tablespoons of the grated parmesan cheese. 3. Heat heavy cream, butter, herbs, salt, black pepper and in a medium saucepan over low heat until butter is melted and mixture has just a few wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the grated parmesan cheese. 4. Meanwhile, thinly slice each of the potatoes using a mandoline slicer to about ⅛” thick, then gather the slices into a loose stack and transfer to the prepared baking dish at a diagonal. Continue with remaining potatoes, fitting in the stacks in a fanned pattern without overlapping too much. 5. Pour the infused cream mixture over the potatoes, then cover tightly with greased aluminum foil and bake for 45 minutes. 6. Uncover and bake for another 20 minutes, until the potatoes are cooked through and the cream mixture has thickened around the edges. 7. Broil for about 4 minutes, until the top becomes golden brown, if needed. #feedfeed #thanksgiving #potatorecipes #easyrecipe #comfortfood

CINNAMON SPICE BANANA CAKE by @Ella 🍂✨ Perfectly spiced, moist and not too sweet, this cinnamon banana sponge is the perfect autumn dessert! *220g banana mashed (2.5 bananas) *90g light brown sugar *50g cane/coconut sugar *80g olive or neutral oil *65g apple sauce (sub mashed banana) *1 tsp vanilla extract *3 tbsp almond/runny nut butter *1 tbsp cinnamon *1/4 tsp nutmeg *<1/8 tsp ginger powder *180g plain flour *1/2 rounded tsp baking soda *1/2 tsp baking powder *pinch of salt frosting: *110ml dairy free whippable cream *100g vegan cream cheese *1 tsp vanilla extract *50g icing sugar to taste 🍂 preheat oven to 160c fan 🍂line an 8” square brownie tin with baking paper 🍂 mash the bananas in a large bowl, then whisk in the sugars, oil, nut butter, vanilla, salt and apple sauce 🍂 sieve in the flour, spices, baking soda and baking powder 🍂fold in gently, careful not to overmix 🍂 add to the tin and bake for 28mins ish until cake tester/toothpick inserted comes out clean 🍂whilst it cools whip the frosting: with electric whisk whip the cream to stiff peaks, then add in the vanilla and cream cheese, and gradually sieve in the icing sugar. refrigerate. 🍂 frost and serve with biscoff spread and crumbled biscuits (optional) 🍂 ENJOY #feedfeed #fall #fallbaking #baketok #baking #bakingtok #bananacake #cinnamoncake #spicecake #cake #bakingcake #falldesserts #fallrecipes #desserts #easyrecipes #bakingtiktok

No-Bake Pumpkin Lush Pie by @Danielle Cochran 🎃🥧 If you guys like pumpkin pie, you’re going to love this no-bake pumpkin lush pie. It’s creamy & delicious! Full recipe below: Crust 2 cups graham cracker crumbs 8 tbsp butter, melted Cream Cheese Filling 16oz cream cheese, room temp 2 tsp vanilla extract 1 ½ cups powdered sugar 2 tbsp milk Pumpkin Filling 15oz can pumpkin puree 1 ½ tsp pumpkin pie seasoning 3.4 oz vanilla instant pudding mix 1 ½ cups heavy cream 8oz whipped topping Topping 8oz whipped topping ½ cup graham crackers This will fit a 8x8 dish with 3” sides. In a bowl add the graham cracker crumbs and the melted butter. Press down into the baking dish. In a mixing bowl add all of the cream cheese filling ingredients, mix until smooth and spread on top of the graham cracker crust. In a separate bowl add the instant pudding and heavy cream. Mix until thickened, mix in the pumpking pure. Then fold in the whipped topping. Top the cream cheese layer. Then top with whipped cream. Place in the fridge for 4 hrs minimum to setup. Sprinkle graham crackers on top and enjoy! Recipe: https://thesaltycooker.com/pumpkin-lush-pie/ #feedfeed #pumpkin #pumpkinseason #pumpkinpie #pumpkincake #pumpkincheesecake #pumpkindessert #fallbaking #falldesserts #nobake #nobakedessert #easyrecipes #desserts #dessert

Classic French Apple Beignets by @callherchef 🍎 This simple dessert is so easy to make and delicious to snack on. Get the full recipe in our bio! INGREDIENTS: 3 apples 100 grams self rising flour 1 egg 70 ml milk 30 grams butter 1 tablespoon olive oil Cinnamon + sugar, for dusting #feedfeed #apples #apple #baking #fallbaking #beignet #dessert #snack #easyrecipe #frenchfood #fallrecipes #baketok #bakingtok #beignets #applepastry

Bruschetta & Ricotta Toast by @Sara Fristoe 🍅 Simple, savory, stunning. A mid-day snack of our DREAMS! HOW-TO: 1. Combine tomato, garlic, basil & olive oil in a dish and set aside. 2. Toast your bread. 3. Layer your bruschetta and ricotta in alternating spoonfuls. Enjoy! #feedfeed #summer #tomatoes #ricotta #cheese #tomato #easyrecipe #easymeals #toast #bread #toasttok #satisfying #sosatisfying #satisfyingvideo #bruschetta #ricotta #toastie #easyrecipes #snack #snacks #snackideas #savory

Frozen Pickle 🥒 It’s #trendingtuesday and @Alexa Santos is trying the Frozen Shaved Pickle served over burrata inspired by @Meg Quinn HOW-TO: 1. Freeze a pickle. 2. Once frozen, arrange burrata, prosciutto and desired accompaniments on a tray. 3. Using a grater, shave the pickle over the burrata. 4. Enjoy with crackers! Would you try this? #feedfeed #pickle #pickles #pickletok #pickletiktok #picklelover #frozenpickle #pickleice #easyrecipe #burrata #cheese #appetizer #howto #charcuterie #easyrecipes #prosciutto #cheeseplate #easyappetizers

Smashed Dill Pickle Potato Salad with Tater Tots 😮‍💨 It’s #trendingtuesday and @Alexa Santos whipped up this spin on a classic potato salad. Here’s how to make it: 1 (28 ounce) bag frozen tater tots 1/2 cup plain Greek yogurt 2 tablespoons mayonnaise 1 lemon, juiced 2 tablespoons pickle brine 1/4 cup fresh dill, roughly chopped 3 cloves garlic, minced 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 1/2 Persian cucumber, peeled and finely diced 2 large kosher dill pickles, finely diced 2 scallions, finely chopped STEP 1 Preheat oven to 425F. STEP 2 Place the tater tots on a large parchment-lined baking sheet. STEP 3 Bake for 15 minutes, then remove from the oven. STEP 4 Use a cup to smash the tater tots into flat discs. Bake for another 20 minutes, or until deep golden brown and crispy. Remove from oven and set aside. STEP 5 In a large bowl, combine the rest of the ingredients except for the cucumber, dill pickles, and scallions. Whisk to evenly mix the wet mixture. STEP 6 Add the cooked crispy tater tots into the wet mixture. STEP 7 Add in the cucumbers, dill pickles, and scallions. STEP 8 Gently toss to evenly coat with the wet mixture. Serve and enjoy! #feedfeed #potatosalad #potatosaladrecipe #smashedpotatoes #tatertot #tatertots #potato #crispypotatosalad #easyrecipe #easyrecipes #summerrecipes #summersalad #dillpicklepotatosalad #dill #dillpickle #pickle #pickles #sidedish

Copycat P.F. Changs Chicken Lettuce Wraps by @Alyssa Alonso 🔥 We love a good copycat recipe and ESPECIALLY this one! Full recipe below: INGREDIENTS: 2 tablespoons olive oil 1 pound ground chicken 1 small onion, diced 1 tablespoon sesame oil 1 tablespoon fresh ginger, finely chopped 1 tablespoon freshly minced garlic 2 tablespoons rice wine vinegar 4 tablespoons hoisin sauce Soy sauce, to taste Gochujang or sriracha (optional), to taste 8 ounces water Chesnuts, chopped Fresh green onion, chopped Butter lettuce, for serving Sesame seeds, for serving RECIPE: 1. In a large skillet, heat the olive oil in a pan over medium-high heat. Once the oil is heated, add the ground chicken to the pan. 2. Cook the chicken thoroughly until it is reduced and browned. 3. Then, incorporate the diced onion, sesame oil, finely chopped fresh ginger, freshly minced garlic, rice wine vinegar, hoisin sauce, and soy sauce to your desired taste. 4. If desired, include Gochujang to add extra flavor. Stir the ingredients together to ensure even distribution. 5. Continue cooking until the sauce thickens. Once achieved, turn off the heat and carefully add 8 ounces of water to the mixture. Stir in the chopped chestnuts and fresh green onions. 6. After incorporating all the ingredients, serve the chicken filled and wrapped in fresh butter lettuce. 7. Store any leftover chicken it in an airtight container in the refrigerator. Reheat gently on the stove or microwave, and assemble with fresh lettuce leaves when ready to eat. 
#feedfeed #copycatrecipe #easyrecipe #easymeals #healthyrecipe #chickenlettucewraps #pfchangslettucewraps #lettucewraps #pfchangs

AD | That crunch, though! 👀 These crispy mushrooms remind us of fried chicken and are so good paired with a fragrant ginger scallion rice made with USA-grown rice. It’s also a sustainable, plant-based recipe in honor of Earth Month! @USA Rice 🌾🍚 Shop U.S.-grown rice and get this Crispy Mushrooms with Ginger Rice recipe at the link in our bio! For the Crispy Mushrooms 1 cup all-purpose flour 2 tablespoons cornstarch 1 tablespoon chili powder 1 tablespoon garlic powder ¾ tablespoon onion powder 2 teaspoons kosher salt 1 cup water 1 tablespoon soy sauce 12 ounces oyster mushrooms, torn into 2-inch pieces 3 ½ cups panko breadcrumbs Neutral oil, such as grapeseed or avocado oil, for drizzing For the Ginger Rice 3 cups water 1 tablespoon grated ginger 3 scallions, thinly sliced 2 teaspoons kosher salt 2 cups USA-grown long grain white rice 1 ½ cups frozen peas #feedfeed #thinkrice #usagrown #mushrooms #ricerecipes #mushroomrecipes#crispymushrooms #plantbased #plantbasedrecipes #plantbasedfriedchicken #recipes

The Perfect Chocolate Fudge Frosting Recipe 🤩 This seven-ingredient recipe is @Lisa Thompson’s secret to the most delicious, fluffy buttercream frosting. Full recipe below! INGREDIENTS: 6 ounces semi-sweet or dark chocolate, roughly chopped 3 sticks unsalted butter, softened 3 cups organic powdered sugar 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 3/4 teaspoon kosher salt 3 tablespoons cold heavy cream MELT THE CHOCOLATE: 1. Bring a few inches of water to a rapid simmer in a small pot over medium heat. Reduce heat to low and place a heatproof bowl overtop. Add chopped chocolate and let melt until completely smooth. Let cool for about 10-15 minutes. MAKE THE FROSTING: 1. Add softened butter to the bowl of an electric mixer (or a large mixing bowl if using a hand mixer) fitted with the paddle attachment. Sift organic powdered sugar and cocoa powder together over the butter. Add the vanilla extract and salt. Stir on low speed until all of the dry ingredients have been absorbed, then increase speed to medium (number 6 on a Kitchenaid) and beat for about 3 minutes, until fluffy. Scrape down the sides of the bowl. 2. Scrape down the sides of the bowl. Add the melted chocolate and beat on low speed until well incorporated. Add cold heavy cream and beat on medium speed until very fluffy. The mixture will be a light cocoa color and have the consistency of whipped cream. Taste and add more salt or vanilla extract, if desired. 3. You can make the chocolate fudge frosting about 3 days in advance. Store in an airtight container in the refrigerator. When ready to use, run the sealed container under warm water or microwave on medium power for about 20-30 seconds, then return to the stand mixer and beat until fluffy and smooth again. #feedfeed #chocolatefrosting #frosting #icing #easyrecipe #buttercream #cakes #cupcakes #cupcakedecorating #cakedecorating #buttercreamfrosting #chocolatebuttercream #chocolatefudgefrosting #chocolatefrostingrecipe #buttercreamrecipe #frostingrecipe #baketok #baking