Kind and Kissable with Kari

This would be my luck!

That horse just unlocked a new phobia 😭🎈🐴

I’m just throwing this out there! 😜

For all those who don’t want to fight all the ads in the author’s link, read below:

For the Special Sauce
1/2 cup mayonnaise
2 tablespoons finely chopped dill pickles
1 tablespoon yellow mustard
1 teaspoon white vinegar
1 teaspoon paprika
1/4 teaspoon garlic powder

For the Wraps:
1 pound lean ground beef
1/2 cup finely chopped onion
Salt and pepper, to taste
4 large flour tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
Dill pickle slices (optional)
1 tablespoon olive oil

Step 1: Prepare the Special Sauce
In a small bowl, mix together the mayonnaise, chopped pickles, mustard, vinegar, paprika, garlic powder, and onion powder.
Stir until smooth and creamy. Cover and refrigerate while you prepare the rest of the dish.
Step 2: Cook the Beef
Heat olive oil in a skillet over medium heat
Add the chopped onion and sauté until softened.
Add the ground beef, breaking it into crumbles, and season with salt and pepper. Cook until browned and fully cooked. Drain any excess grease.

Step 3: Assemble the Wraps
Slightly warm the tortillas for easy folding.
Spread a generous layer of the special sauce on each tortilla.
Top with a portion of the cooked ground beef, followed by shredded lettuce, cheddar cheese, and pickle slices if using.

Crack Breakfast Casserole
Ingredients:
1 lb breakfast sausage, cooked and crumbled
1 cup cooked and crumbled bacon
2 cups shredded cheddar cheese
6 large eggs
2 cups milk
1 packet (1 oz) ranch dressing mix
1 package (28 oz) frozen hash browns
Directions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Spread the hash browns evenly in the prepared baking dish.
Layer the cooked sausage and crumbled bacon over the hash browns.
Sprinkle 1 1/2 cups of shredded cheddar cheese on top.
In a bowl, whisk together eggs, milk, and ranch dressing mix until well combined. Pour this mixture evenly over the casserole.
Top with the remaining 1/2 cup of cheddar cheese.
Bake uncovered for 40-45 minutes, or until the casserole is set and the cheese is melted and bubbly.
Remove from the oven, let cool slightly, and serve warm.
Prep Time: 15 min | Cook Time: 45 min | Servings: 6-8
Kcal: Approx. 450 per serving

RECIPE: https://iambaker.net/cranberry-orange-loaf/

Dill Pickle Chex Mix
Ingredients:

4 cups Rice Chex cereal
2 cups Wheat Chex cereal
2 cups pretzel twists or sticks
1 cup cheddar crackers (optional)
1/3 cup unsalted butter, melted
1/4 cup dill pickle juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill w**d
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Directions:

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the Rice Chex, Wheat Chex, pretzels, and cheddar crackers if using.
In a small bowl, whisk together the melted butter, dill pickle juice, garlic powder, onion powder, dill w**d, salt, and black pepper.
Pour the seasoned butter mixture over the Chex mix, stirring well to ensure all pieces are evenly coated.
Spread the mix in an even layer on the prepared baking sheet.
Bake for 45 minutes, stirring every 15 minutes to ensure even toasting.
Remove from the oven and let cool completely before serving or storing in an airtight container.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 140 kcal per 1/2 cup serving | Servings: 12 servings

Snickerdoodle Pumpkin Cookie Bars 🎃🍪

These soft and chewy bars combine the irresistible flavor of snickerdoodle cookies with a pumpkin twist.

You Will Need:
1 cup pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup unsalted butter, softened
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons cinnamon sugar (for sprinkling)

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
Whisk the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Make the batter: In a large bowl, cream together butter, brown sugar, egg, and vanilla until fluffy. Mix in the pumpkin puree. Gradually add the dry ingredients and stir until combined.
Spread into the dish: Spread the batter evenly into the prepared dish. Sprinkle with cinnamon sugar.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool before cutting into bars.

24 GENERAL EGG KNOWLEDGE
1. Storing eggs upside-down makes them last longer. Turning your eggs upside down before stashing them in the fridge will make them last longer. Placing the pointy end down in the carton will prevent air pockets inside the shell from coming in contact with the yolk, which helps slow down the aging process.
2. It is generally not recommended to eat eggs from reptiles like snakes and lizards, or other non-bird animals, because their eggs are not a good source of nutrition for humans. They are often high in fat and low in protein compared to bird eggs. Some reptile eggs can carry harmful bacteria or parasites that can make you sick.
3. Washed eggs need to be refrigerated. When a hen lays an egg, with that egg pops out with a nearly invisible coating called a bloom. This bloom helps prevent air and bacteria from permeating the shell and prematurely aging the egg. That is why fresh eggs straight from the chicken are often placed in bowls or baskets on the kitchen counter. Grocery store eggs, on the other hand, have been washed, thus removing the bloom and requiring refrigeration to keep them fresh.
4. The colour of the egg yolk should be very bright yellow or deep orange. The difference in colour is based on what the chicken is eating. Chickens who only eat the grain feed given to them will lay eggs that are yellow. Chickens that are free-range and eat mostly bugs and vegetation will produce these orange yolks.
5. Chickens can still lay eggs even if there is no rooster (Male chicken). Many people think that you need a rooster for a hen to lay eggs. Most of the hens producing eggs today have never seen a rooster in their life.
6. In the stores, you can usually find small, medium, large, and jumbo or extra-large eggs. Some may speculate this has to do with breed, but in the commercial industry, it usually has more to do with a hen's age. The Older the Hen, the Bigger the Eggs. The older the hen, the more likely she is to produce these larger eggs.
7. Apart from using water to test the freshness of an egg, there are other ways to tell if an egg Is fresh:
If the shell seems unusually thick, then it is fresh.
If the yolk stands really tall after you have cracked the egg, it is fresh.
If the yolk has wrinkles or dissolves into a puddle when you crack it open, then it is an old egg.
8. A chicken will lay bigger and stronger eggs if you change the lighting in a way to make her think a day is 28 hours long.
9. Eggs are good for your eyes. They contain lutein which prevents cataracts and muscle degeneration.
10. Breed determines egg shell colour. Commercial eggs are brown or white, but some breeds can also lay blue, green, or pink eggs.
11. Duck eggs are higher in fat and better for baking.
12. Brown eggs are more expensive than white eggs, because the hens that lay them are larger and require more feed.
Credit goes to respective owner

🌟 Homemade All-Purpose Cleaner Recipes 🌟

🪟 For Windows and Counters 🧼
Ingredients:
🫗 1 gallon jug
🧴 1/2 cup vinegar
🍸 1602 Alcohol
💧 Fill with water

Instructions:

🥄 Combine the vinegar and alcohol in the gallon jug.
💦 Fill the rest of the jug with water.
🔄 Mix well before use.
🧴 Use a spray bottle for easy application on windows and counters.

🚿 For Showers 🛁
Ingredients:
🧴 1 cup vinegar
🧼 1 cup DAWN dish soap

Instructions:

🥄 Mix equal parts vinegar and DAWN in a spray bottle.
🔄 Shake well before use.
🌫️ Spray on shower surfaces, let sit for a few minutes, then scrub and rinse off.

Strawberry Cheesecake Dump Cake - the perfect treat for any occasion! 🍓🍰

Ingredients:
- 1 box strawberry cake mix
- 1 (21 oz) can strawberry pie filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: whipped cream and fresh strawberries for topping
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Spread the strawberry pie filling evenly onto the bottom of the prepared baking dish.
3. In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined.
4. Spoon the cream cheese mixture over the strawberry pie filling layer in the baking dish, spreading it evenly.
5. Sprinkle the dry cake mix evenly over the cream cheese layer.
6. Drizzle the melted butter evenly over the cake mix layer.
7. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
8. Allow the cake to cool slightly before serving. Serve warm with a dollop of whipped cream and fresh strawberries if desired.
Prep Time: 10 minutes | Cooking Time: 35-40 minutes | Total Time: 45-50 minutes | Kcal: 290 kcal | Servings: 12 servings

https://www.facebook.com/share/GnPR5C5QENGgLm1y/?mibextid=WC7FNe

Chocolate Chip Cheesecake Cookies🍪🍰

Ingredients:

For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, beat the cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
2. In a large mixing bowl, cream together the softened butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the chocolate chips.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop a tablespoon of cookie dough and flatten it slightly. Add a teaspoon of the cheesecake filling to the center.
8. Take another tablespoon of cookie dough, flatten it, and place it on top of the filling, sealing the edges.
9. Place the filled cookies on the prepared baking sheets, leaving about 2 inches of space between each.
10. Bake the cookies for 12-15 minutes or until the edges are golden brown and the centers are set.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Macros and Nutrition Facts: (per cookie, assuming 24 cookies)

- Calories: 280
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 140mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g

Sushi bowl
Cauliflower rice
Zucchini
Shrimp
Avocado
Yum Yum sauce
I prepared the cauliflower rice in the microwave, sauteed zucchini in butter, seasoned shrimp and tossed in olive oil, cooked shrimp In air fryer for 12 minutes on 350⁰, sliced avocado and top with yum yum sauce.
• 1 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon plus 1 teaspoon powdered monkfruit (I use this brand)
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon salted butter, melted
• 2 teaspoons sriracha, optional
• 1 ½ teaspoons garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• water a teaspoon at a time until it has reached your desired consistency