*POPCORN* Eric Swalwell DRAGGED By His 'Gay Friends' After Forgetting THEY Can Have Babies Too and ROFL

Joe Biden Tries to Give a Massive Gift to Hamas‚ Israel Tells Him to Pound Sand

The Honor Magic 6 Pro is the first new flagship smartphone to debut at MWC 2024. We knew the device was going to be announced because it leaked‚ but also because Honor has been teasing some of its marquee features. Examples include the second-generation silicon-carbon battery that works well even at freezing temperatures‚ the new "sportography" feature‚ and the Magic 6 Pro's ability to track your eyes and generate responses.  That was just scratching the surface. The Magic 6 Pro has plenty of interesting features that Honor didn't tease‚ with AI powering several of them. Perhaps one of the most interesting things Honor wants to do with the Magic 6 Pro is to help you get things done faster. It's all thanks to something the Chinese smartphone vendor calls an intent-based UI. It's an industry-first‚ and as I'm sure you can guess‚ it uses AI to predict which apps and functions you'll need next. Continue reading... The post Honor Magic 6 Pro: 4 features you can’t find on other flagship phones appeared first on BGR. Today's Top Deals This $16 clip-on lens kit fits the iPhone or any Android phone‚ and it’s awesome Amazon deal offers a 7-inch Android tablet for under $43 Save 61% on a 6-port USB rapid charger on Amazon Save 75% on a Canon black and white multifunction laser printer on Amazon

Xiaomi unveiled the Xiaomi 14 Ultra earlier this week in China‚ but that event only gave us a tiny taste of what was about to come at the Mobile World Congress in Barcelona‚ Spain‚ on Sunday. Xiaomi unveiled the Xiaomi 14 Ultra version that will hit international markets starting with Europe. The Chinese Android device vendor went out of its way to drive one massive point home: The Xiaomi 14 Ultra isn't just the best camera Xiaomi ever made‚ it's the best camera around. Make no mistake‚ the Xiaomi 14 Ultra is the kind of flagship you expect from MWC and Xiaomi in 2024. It's got all the hot components you expect‚ including a large display and that Snapdragon 8 Gen 3 chip you're waiting for. It also has AI features‚ though artificial intelligence isn't this Ultra's main selling point. The Xiaomi 14 Ultra is all about the quad-lens camera on the back.  Continue reading... The post Xiaomi 14 Ultra wants to be the best camera phone you’ve ever used appeared first on BGR. Today's Top Deals This $16 clip-on lens kit fits the iPhone or any Android phone‚ and it’s awesome Amazon deal offers a 7-inch Android tablet for under $43 Save 61% on a 6-port USB rapid charger on Amazon Save 75% on a Canon black and white multifunction laser printer on Amazon

A copper dagger from over 4‚000 years ago was found in near perfect condition in the forests of JarosÅ‚aw‚ Poland Read moreSection: ArtifactsAncient WritingsNewsHistory &; ArchaeologyRead Later 

AT&;T will award billing credits to consumers impacted or potentially impacted earlier this week by a significant wireless outage because of the disruption‚ the company said late on Saturday. AT&;T‚ whose 5G network covers around 290 million people across the United States‚...

The aftermath of a record-high influx of migrants coming into the country via the southern border is straining budgets in some of the nation's big cities - and putting pressure on the federal government to chip in.

Slow Cooker Marry Me Chicken- a meal so good it’s worthy of a proposal. Tender chicken breasts are cooked in a creamy sun-dried tomato sauce. Such a simple and delicious slow cooker recipe. This recipe is very similar to Slow Cooker Tuscan Chicken‚ another slow cooker chicken recipe I really love. How To Serve Slow Cooker Marry Me Chicken Serve this rich and creamy chicken dish over pasta‚ rice‚ or mashed potatoes with a side of roasted vegetables or a garden salad with Creamy Italian Dressing for a tasty crowd-pleasing meal. Ingredients Needed Only simple ingredients are needed for this recipe and they marry together perfectly to create a perfectly scrumptious meal. Olive Oil Boneless‚ skinless chicken breasts– chicken thighs can be substituted but they take slightly longer to cook. Cornstarch– helps thicken the sauce. Chicken Broth Heavy Cream– you can use half-and-half to reduce the fat but the sauce won’t be as rich. Garlic Cloves Pepper‚ Italian seasoning‚ Paprika‚ Onion Powder‚ and Crushed Red Pepper Flakes Butter Sun-Dried Tomatoes– I use sun-dried tomatoes packed in oil‚ but you can use regular sun-dried tomatoes. Equipment Needed A 6-quart slow cooker is the perfect size for cooking this recipe. I use the Hamilton Beach 6-Quart Set &; Forget Programmable Slow Cooker. Cooking Time The chicken will take 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH‚ but cooking time can vary greatly between slow cookers. Note: While you can cook this recipe on HIGH‚ I prefer to cook chicken breasts on LOW in the slow cooker. I find the HIGH setting can make the chicken a little tough. How To Thicken The Sauce If the sauce isn’t thick enough‚ transfer it to a saucepan and add a cornstarch slurry (2 teaspoons of cornstarch mixed with 1 tablespoon of cold water). Bring to a simmer for a few minutes. Recipe Tips You can skip browning the chicken and add it directly to the slow cooker. Browning the chicken just adds a little extra flavor. Leave the crushed red pepper flakes out if you don’t want any heat. Storage Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days and reheated in a microwave. More Slow Cooker Chicken Recipes Slow Cooker Crack Chicken Pasta Slow Cooker Creamy Pesto Chicken Slow Cooker Garlic Parmesan Chicken Slow Cooker Garlic Peach Chicken Legs Crock Pot Mississippi Chicken Crock Pot Chicken and Gravy Print Slow Cooker Marry Me Chicken Slow Cooker Marry Me Chicken- a meal so good it's worthy of a proposal. Tender chicken breasts are cooked in a creamy sun-dried tomato sauce. Such a simple and delicious slow cooker recipe. Course Dinner‚ Main DishCuisine AmericanKeyword chicken‚ crock pot chicken‚ slow cooker Servings 4 Calories 537kcal Equipment6-quart slow cooker Ingredients1 tablespoon olive oil 4 boneless‚ skinless chicken breasts3 tablespoons cornstarch1 1/2 cups chicken broth1 cup heavy cream4 garlic cloves‚ minced1 teaspoon black pepper1 teaspoon dried Italian seasoning1 teaspoon paprika1/2 teaspoon salt1 teaspoon onion powder1/2 teaspoon crushed red pepper flakes4 tablespoons butter‚ cut into slivers1/2 cup slivered sundried tomatoes‚ packed in oil InstructionsHeat the oil over medium-high heat in a nonstick skillet. When hot‚ add chicken and cook for a few minutes per side to brown.Transfer chicken to a greased 6-quart or larger slow cooker.Place cornstarch in a large bowl. Whisk in the chicken broth.Stir in the heavy cream‚ garlic‚ black pepper‚ Italian seasoning‚ paprika‚ salt‚ onion powder‚ and crushed red pepper flakes.Pour over chicken.Sprinkle the butter slivers and sun-dried tomatoes over the chicken.Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours. NotesBlot as much oil as you can off the sun-dried tomatoes. If you can’t find sun-dried tomatoes packed in oil‚ you can use regular sun-dried tomatoes. If sauce is not thick enough‚ transfer it to a saucepan. Stir together 1/2 tablespoon of cornstarch with a tablespoon of cold water. Stir it into the sauce and bring to a boil for 1 minute. I recommend cooking chicken breasts on LOW in the slow cooker if possible. The HIGH easily overcooks them and makes them dry and tough. Nutritional info is provided as a guide only and will vary based on brands of products used. Not to be used for specific dietary needs. NutritionCalories: 537kcal | Carbohydrates: 18g | Protein: 29g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 171mg | Sodium: 876mg | Potassium: 1012mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1712IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 2mgWant to Save This Recipe?Save This RecipeThe post Slow Cooker Marry Me Chicken appeared first on Spicy Southern Kitchen.

This Southern Pecan Praline Cake with Butter Sauce is so scrumptious that no one will know it’s made with a cake mix! All topped with an easy‚ sweet butter sauce! AN EASY SOUTHERN STYLE CAKE I promise you have never had a cake like this before. This cake is so incredibly moist and flavorful. It might seem weird to add frosting to the cake batter before baking but it totally works and makes this such a unique and absolutely delicious cake. The butter sauce is optional because this cake is so delicious on its own but I think it adds a little something special when serving. I promise this will become a new favorite cake and everyone will be begging for the recipe! FREQUENTLY ASKED QUESTIONS: What if I don’t like coconut? I get this question a lot. All I’m gonna say is I have made this cake SO many times for coconut haters and they love it. You can’t even really taste the coconut that is in the frosting and you don’t even see the pieces of coconut in it. Unfortunately‚ I have not found an acceptable substitute yet for this flavor and consistency. It’s the same frosting used for German chocolate cake. I suppose you could try to make the frosting homemade and just maybe leave out the coconut. If you or someone are serving this to just cannot stand any type of coconut at all or if you are allergic‚ then this cake is definitely not for you. Can I use a different cake mix? This recipe really relies on these specific ingredients. It just won’t taste the same with substitutes because I’ve tried. Again‚ this cake is reliant on using these exact ingredients. Can pecan praline cake be frozen? Yes it can. It would need to be frozen without the sauce on top through. Wrap it very well to prevent freezer burn and it will keep in the freezer for up to 3 months. Can this be made in a bundt pan? Yes. Bake for about 50 minutes. I highly recommend spraying he bundt pan very well with a nonstick spray that has flour in it (like Baker’s Joy or Pam Baking Spray.) Cake mixes seem to be getting smaller‚ will this still work? When I first shared this recipe in 2012‚ cake mixes were 18.25 ounces. Some brands‚ like Betty Crocker‚ are now 13.25 ounces. As of writing this‚ Duncan Hines is 15.25 ounces. I believe only Betty Crocker makes the butter pecan flavor. This recipe still works without any changes. The cake may not be as thick but it will works the same way. Just keep an eye on baking time as all ovens can bake just a bit differently since many have hot spots. So you may need to adjust the baking time slightly. Does this cake need to be kept refrigerated? It does not unless you’ve poured the sauce on top. I prefer to pour the sauce on to individual toppings. But if you’ve opted to pour it over the entire cake‚ then you’ll need to keep the cake refrigerated. Otherwise‚ just cover and it can be kept on the counter for up to 3 days. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) butter pecan cake mix – it has to be the butter pecan cake mix. Unfortunately I have not found a good substitute. This is just one of those recipes where you must use the ingredients as listed. If you can’t find them then I would not try making this recipe. coconut pecan frosting – this recipe only works with this type of frosting. If you don’t like coconut then this recipe is not for you. eggs – if you have time‚ let the eggs come to room temperature. This helps them mix into the batter easier. oil and water – you are NOT using the amounts on the back of the box. Please use the amounts that I have listed exactly. chopped pecans – if you are not a huge fan of pecans you can leave them out but remember that there is pecan flavor in the cake mix and there are pecans also in the frosting so you will to be getting rid of the pecans completely. sweetened condensed milk – you don’t have to make the sauce if you don’t want since this cake is super flavorful on its own but it is nice to have on the side for anyone who would like some. butter – it needs to be real butter and not margarine. HOW TO MAKE PECAN PRALINE CAKE: Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind with flour in it). In a medium bowl (or your stand mixer bowl)‚ combine all the cake ingredients except for the chopped pecans. Don’t forget to add the tub of coconut pecan frosting. That goes into the cake batter too! I just dump it all in there then let the mixer do the work. Once it’s all combined‚ stir in 1/2 cup chopped pecans. Pour batter into greased baking dish. Bake for about 35-40 minutes. As with most baked goods‚ oven times vary but cake should spring back to the touch and be golden brown. And if you insert a toothpick into the middle it should come out clean. This cake is perfectly good just like this. It is moist and yummy. But we’re gonna take it up a notch with some butter sauce. In a small pot over medium heat‚ melt 2 Tablespoons of butter. Pour in can of sweetened condensed milk with the melted butter and stir. Continue to stir until heated thoroughly‚ then add 1/2 cup chopped pecans. Stir again then take off heat. Then spoon this deliciously yummy sauce over individual slices of cake. I pour the sauce over the individual slices instead of just pouring it over the whole cake because I love to be able to scoop up some of the sauce off my plate as I eat it and I don’t want the sauce to just become part of the cake. But you can definitely do that if you need to take this to a gathering. CRAVING MORE RECIPES? Southern Pound CakeSouthern Pecan PralinesButter Pecan Poke CakeSouthern Pecan Cake Bars (+Video)Italian Cream Cake (+Video)Southern Pecan Pie (+Video)Southern Pecan Pound Cake Originally published: November 2012Updated photos &; republished: February 2024 Print Southern Pecan Praline Cake with Butter Sauce Southern Pecan Praline Cake with Butter Sauce is so scrumptious that no one will know it's made with a cake mix! All topped with a sweet butter sauce! Course DessertCuisine American Prep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutes Servings 12 Calories 383kcal Author Brandie @ The Country Cook IngredientsFor the cake:1 box butter pecan cake mix1 tub coconut pecan frosting4 large eggs¾ cup vegetable oil1 cup water½ cup chopped pecansFor the sauce:2 Tablespoons salted butter14 ounce can sweetened condensed milk½ cup chopped pecans InstructionsPreheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick cooking spray.In a medium bowl (or your stand mixer bowl)‚ combine 1 box butter pecan cake mix‚ 1 tub coconut pecan frosting‚ 4 large eggs‚ 3/4 cup vegetable oil and 1 cup water. Mix very well. Then stir in 1/2 cup chopped pecans. Pour batter into prepared baking dish. Bake for about 35-40 minutes. Oven times vary but cake should spring back to the touch and be golden brown. Or insert a toothpick into the middle it should come out clean. For the sauce: In a small pot over medium heat (or in a microwave)‚ melt 2 Tablespoons salted butter.Pour in 14 ounce can sweetened condensed milk with the melted butter and stir. Continue to stir until heated thoroughly‚ then add 1/2 cup chopped pecans. Stir again then take off heat. Then spoon this deliciously yummy sauce over individual slices of cake when serving. Or pour it all over the whole cake. Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. You can also make this in a bundt pan. Bake for about 50 minutes. I prefer to pour the sauce over the individual slices. I think it makes a prettier presentation but you don’t have to do that. You can just pour all of the sauce over the entire cake.  NutritionCalories: 383kcal | Carbohydrates: 36g | Protein: 4g | Fat: 25g | Sodium: 352mg | Fiber: 1g | Sugar: 19g  

Bubble Up Lasagna recipe uses biscuits‚ pasta sauce‚ Italian sausage and gooey melted cheese to make the easiest and yummiest 30-minute meal that the whole family will love! AN EASY FAMILY FAVORITE MEAL Raise your hand if you’ve ever had Bubble Up Pizza. Bubble Up Pizza is basically a baked casserole made with canned biscuits‚ pizza sauce‚ cheese and pizza toppings (most commonly‚ pepperoni.) It was a dish I had as a kid. Because let’s face it‚ any recipe with the word pizza in it‚ I was gonna eat. That probably still holds true! FREQUENTLY ASKED QUESTIONS:  What other changes can I make to this dish? Substitutions and variations are endless depending what makes your taste buds happy! When I was remaking this from my mom’s version‚ I switched out the cottage cheese for ricotta cheese and I added a touch more Parmesan cheese to the mix. You can change up flavors‚ add spices and herbs or toppings as desired. What if I can’t find the 12 ounce canned biscuits? Don’t worry‚ just purchase two smaller 6 ounce cans. Can I use different meat options? Sure thing! I used Italian sausage‚ but have also used ground beef before. Any kind of meat mixture that you prefer in your regular lasagna should work in this easy dinner recipe. You could even make a combination of sausage and ground beef. It’ll work. What to serve with Bubble Up Lasagna? Whatever sides you and your family prefer will work. I like to serve with a crisp green salad or some steamed broccoli. How to store leftover Lasagna Bubble Up? Any leftovers should be stored in an airtight container and should be kept in the fridge for up to 4-5 days. You can freeze leftovers for up to 3 months‚ but they may change texture a bit once thawed and reheated. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) Italian sausage – or ground beef or whatever ground meat you prefer. spaghetti sauce – we like Rao’s marinara or roasted garlic flavor‚ but any marinara or spaghetti sauce will do and whatever your family enjoys. You can even make a a homemade marinara sauce if you prefer. ricotta cheese – small curd cottage cheese can be used as well. Parmesan cheese – Romano cheese can be used as well. canned biscuit dough- I like to use the Buttermilk Homestyle biscuits‚ but you can use the flaky or other variety. mozzarella cheese – freshly shredded or store bought pre-shredded. HOW TO MAKE BUBBLE UP LASAGNA: Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside. In a bowl‚ combine 1 cup of spaghetti sauce (set aside the rest for later use)‚ ricotta cheese and parmesan cheese. Cut up biscuits into eighths. Now‚ you can just cut it up into fourths if you want bigger biscuit pieces. I just prefer mine in smaller‚ more bite size pieces. Because remember‚ these are gonna puff up during cooking. Mix biscuits with cheese and sauce mixture. Stir well. Spread into the prepared pan. Cook Italian sausage. Make sure you break it up as it cooks ensuring it gets browned and cooked thoroughly. Drain any excess grease. Turn off heat. Pour in remainder spaghetti sauce and stir well. Spread meat mixture on top of biscuit layer. Sprinkle mozzarella cheese on top. This part is optional but I always like to sprinkle a bit of Parsley Flakes over the top of the cheese layer. It doesn’t really add an additional flavor but it gives it a nice pop of green color. It really is just for looks but if you don’t have it on hand‚ you can skip this step. Bake uncovered for about 25-30 minutes‚ until biscuits are cooked through. In my oven‚ it was closer to the 30 minute mark. WANT MORE RECIPES? Cheeseburger Bubble UpBubble Up Pizza (+Video)Chicken Bacon Ranch Bubble UpChicken Pot Pie Bubble UpTaco Bubble UpApple Pie Bubble UpPeach Dumpling Bubble UpBlueberry Bubble UpCinnamon Roll Bubble UpBlackberry Bubble UpPecan Pie Bubble UpCherry Pie Bubble UpHomemade Baked LasagnaEasy Skillet Lasagna (+Video)Easy Lasagna Soup (+Video) Originally published: September 2013Updated photos &; republished: February 2024 Print Bubble Up Lasagna (+Video) Bubble Up Lasagna recipe uses biscuits‚ pasta sauce‚ Italian sausage and gooey melted cheese to make the easiest and yummiest 30-minute meal that the whole family will love! Course Main CourseCuisine American Prep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutes Servings 8 servings Calories 536kcal Author Brandie @ The Country Cook Ingredients1 pound Italian sausage (or ground beef)24 ounce jar spaghetti sauce divided use1 cup ricotta cheese½ cup shredded Parmesan cheese12 ounce can refrigerated Pillsbury Grands Jr. Biscuits2 cups shredded mozzarella Cheese InstructionsPreheat oven to 375F degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside.Cut up biscuits into eighths. In a bowl‚ combine 1 cup of spaghetti sauce (set aside the rest for later use)‚ Ricotta cheese and Parmesan cheese. Mix cut-up biscuits with cheese and sauce mixture and stir well. Spread into prepared baking dish. Cook Italian sausage. Make sure you break it up as it cooks ensuring it gets browned and cooked thoroughly. Drain any excess grease. Turn off heat and place drained sausage back in pan. Pour in remainder spaghetti sauce with sausage and stir well. Spread meat mixture on top of biscuit layer. Sprinkle mozzarella cheese evenly on top. Sprinkle with dried parsley flakes (optional) Bake uncovered for about 25-30 minutes‚ until biscuits are cooked through (it took closer to 30 minutes in my oven). Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. Serve with a crisp green salad and steamed veggies. NutritionCalories: 536kcal | Carbohydrates: 27g | Protein: 23g | Fat: 36g | Sodium: 1557mg | Fiber: 1g | Sugar: 5g SaveSave