Hey, the "Shitty Life Pro Tips" in the body of the post is a link to the community

Always happy to help!

I’m in complete disbe-leaf!

Here's the recipe, from https://hostthetoast.com/easy-buffalo-chicken-sliders (more info, pics, etc. there!)

INGREDIENTS
2 cups cooked, shredded chicken
1/3 cup buffalo hot sauce
12 count brioche slider buns (or brioche dinner rolls, sliced in half)
8 ounces shredded Monterey Jack cheese
1 (12 ounce) container Heluva Good! Buttermilk Ranch Dip, divided
3 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons finely chopped flat-leaf parsley
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup shredded celery
INSTRUCTIONS
Preheat the oven to 350ºF. In a large bowl, toss the shredded chicken with buffalo sauce to coat. Set aside.
Place the slider buns in a small baking dish or baking sheet. Spread a thin layer of Heluva Good! Buttermilk Ranch Dip over the bottom brioche buns. Sprinkle with the shredded cheese and spoon over the shredded buffalo chicken. Smooth into an even layer, and cover with the top buns.
In a microwave safe bowl, melt the butter. Stir in the minced garlic and chopped parsley, and then brush the mixture over the top slider buns. Transfer to the oven and bake until the cheese has melted and buns begin to brown, about 12 minutes.
Meanwhile, prepare the slaw. Combine shredded cabbage, shredded carrots, and shredded celery in a medium-sized bowl and stir in additional buttermilk ranch dip to coat, as desired.
Use a spatula to carefully remove the top buns from the sliders. Spread the slaw mixture over the buffalo chicken and cover with top slider buns. Slice and serve warm.

Source

Low Calorie Oreo Milkshake Ingredients:

Cookies and Cream Ice Cream

Chocolate Milk

Oreos

Cookies and Cream Hershey Bar

Nabsico 100 Calorie Oreo Snack Pack

Oreo Pop Tart

Mega Stuffed Oreos

Oreo Cupcake

Oreo Klondike Bar

Cookies in Cream Cheese

Low Calorie Oreo Milkshake Steps:

Just mix it and whisk it.

‐---------------

Thought I was about to watch a how to basic video XD

https://www.foodnetwork.com/recipes/food-network-kitchen/barbecue-brisket-sliders-12671318

INGREDIENTS

Brisket:

1 1/2 pounds flat-cut brisket

1 tablespoon whole tri-color peppercorns, coarsely crushed

Kosher salt

1 tablespoon vegetable oil

2 cloves garlic, crushed

1 1/2 cups low-sodium chicken or beef broth

Slaw:

1/3 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon honey

1/2 teaspoon celery salt

One 12-ounce package broccoli slaw

Kosher salt and freshly ground black pepper

Barbecue Sauce:

3/4 cup ketchup

2 tablespoons apple cider vinegar

1 tablespoon yellow mustard

1 tablespoon packed dark brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon molasses

1/4 teaspoon celery salt

Kosher salt

For Serving:

One 11-ounce package pretzel slider buns

DIRECTIONS

Special equipment: a 6-quart Instant Pot® multi-cooker

Cook’s Note: Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.

For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.

For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.

For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.

For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.

You never had had flour frosting?! That shits good!! /s

Little extra kick to your refreshing morning

Yeah fuck spez too

Welp.... you got me lol

So when you upload it to postimg, there should be a "direct link" copy that then past it in the url text box when posting.

Use grandmas china like Costco paper plates

you god damn right!

Recipe: https://themindfulmeringue.com/homemade-cinnamon-rolls/

Ingredients

Dough

• 4 1/2 – 3/4 cups Bread Flour separated (1st: 2 cups, then 2 cups, then 1/2 - - cup, then optional 1/4 cup)
• 1/3 cup Granulated Sugar
• 2 packets Instant Yeast
• 1 1/3 cup Milk
• 1/3 cup Salted Butter cut into cubes
• 1 Egg large, room temperature

Cinnamon Filling

• 1/4 cup Salted Butter
• 3/4 cup Brown Sugar (light or dark)
• 2 tbsp Cinnamon

Cream Cheese Frosting

• 1 package Cream Cheese
• 1/2 cup Salted Butter
• 2 cups Powdered Sugar
• 1 tsp Vanilla Bean Paste or vanilla extract

Instructions

Dough

1. In a large bowl, combine 2 cups of flour with sugar and yeast. Whisk to sift and aerate the mixture. Set aside.
2. In a heat proof bowl/cup, heat butter together with milk in a microwave for 45 seconds (Note: not all the butter will be melted! The milk should be warm to the touch but not hot. If the mixture is hot, let it cool slightly before adding to the yeast/flour mixture).
3. Add the milk/butter mixture and egg to the flour/yeast mixture. Mix together with a wooden spoon until a thick, wet mixture is formed. Add an additional 2 cups of flour and mix to fully incorporate. Finally, add an additional 1/2 cup of flour until a soft dough is formed.
4. Knead together dough until it becomes homogenous, smooth, and soft. (Note: if the dough continues to stick to your fingers, add an additional 1/4 cup of flour and incorporate it into the dough). The final mixture should bounce back after a finger is indented into it. Let the dough rest for 10 minutes, uncovered.
5. Roll dough into a 15" by 12" rectangle.

Cinnamon Filling & Assembly

1. Spread softened butter over surface of the dough rectangle, leaving a 1/2" border that is butter free. Combine brown sugar with cinnamon. Sprinkle cinnamon mixture over butter layer.
2. Roll dough from the 15" end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. Divide dough into 12 pieces by scoring the surface of the log. Using an unflavoured piece of floss, slide floss underneath log and pull up to cut log (Note: this step prevents squishing the cinnamon rolls during the cutting process).
3. Place cinnamon rolls into a buttered 9"x13" pan. Cover with a towel and place in a warm location to proof for 1 hour.
4. Preheat oven to 350F (325F convection oven). Bake for 30-35 minutes or until edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the cream cheese frosting.

Cream Cheese Frosting

1. In a medium sized bowl, combine softened butter with cream cheese. Start by mashing with a fork/spoon until creamy. Add powdered sugar and vanilla paste/extract then mix together until mixture resembles a clumpy paste. Finally, use a whisk to beat together icing.
2. Spread a generous layer of cream cheese icing onto the tops of the warm cinnamon rolls. Serve and enjoy!

1 x Tortilla

2 x Eggs (beaten)

1 x Slice of ham

Cheese

Salt and Pepper.

Vegetable oil

Heat the vegetable oil and add the beaten eggs

Once the eggs are semi cooked place the tortilla on top

Allow the eggs to cook properly and flip the tortilla

Place slice of ham, cheese and salt/pepper to season and fold the tortilla

Press down with a spatula till cheese is melted, remove and cut into 4 pieces

Enjoy

I loved watching them too! And finding the occasional one to follow for dinner.

If you feel up to it go ahead and post! Get the community active.

Thanks!

Not sure why the image uploaded sideways

Ingredients

for 2 servings

• 1 tablespoon butter
• 2 cloves garlic
• 1 tablespoon flour
• 1 cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 yukon potatoes, peeled
• 2 tablespoons grated parmesan cheese
• fresh parsley, chopped, for garnish

Preparation

1. Preheat oven to 350°F (180°C).
2. In a small pot, melt the butter and fry the garlic until it’s just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
3. Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
4. Bring to a boil, then remove from heat.
5. Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
6. Pour the sauce on top of the potatoes, then sprinkle with parmesan.
7. Bake for about 1 hour, until the top is bubbly and golden brown.
8. Sprinkle chopped parsley on top, then serve.
9. Enjoy!

From book Japanese Soul Cooking, Tadashi Ono and Harris Salat.

SERVES 4

1 medium Spanish onion (about 12 ounces), peeled, cut in half lengthwise, and sliced ½ cup dashi ½ cup sake ½ cup mirin ½ cup soy sauce 8 eggs 4 fillets cooked tonkatsu, each fillet cut into ½-inch slices 6 cups cooked Japanese white rice 8 sprigs mitsuba, stems and leaves coarsely chopped (I used parsley)

  Add the onion, dashi, sake, mirin, and soy sauce to a saucepan and bring to a boil over medium heat. Cook for about 5 minutes, until the onions soften.

Break 2 eggs into a bowl and lightly beat the eggs, no more than 10 times. You want part of the yolk and whites to be lightly mixed, while other parts are still separated. Set aside.

To prepare the katsudon one serving at a time, pour one-fourth of the sauce and onions into a small skillet. A 6-inch skillet works great. Place a sliced tonkatsu fillet in the sauce. Place over high heat and cook for about 30 seconds.

Pour three-fourths of the egg mixture over the tonkatsu, onions, and sauce. Do not mix. Cook for about 1 minute, then add the remaining one-fourth egg over the ingredients in the skillet.

Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the katsudon rest, covered, for 1 minute.

While the katsudon is resting, scoop 1½ cups of the cooked rice into a serving bowl. When the katsudon is ready, uncover, and slide entire contents out of the skillet to rest on the rice.

Tilt the skillet and use a spatula if necessary; the katsudon should slide out easily.

Garnish with mitsuba and serve immediately. Repeat for the remaining servings.

😂