In the last couple of years, we've seen more remakes and remasters, allowing us to experience older games through the lens of modern hardware.

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I started my morning watching a short movie, knowing the whole thing was made with AI. But it only took me a few seconds to forget that it was AI-generated. Then it took me a few more seconds to remember why I was watching the clip in the first place. It was to see how believable this particular AI-generated video truly was. With that goal in mind, I started paying attention to what was happening in the short movie. I couldn't tell what was real and what was AI-generated... except for the giant robot. Once I saw it, along with the explanation of how The Wall Street Journal's Joanna Stern pulled it off, I had to watch it again to try spotting the AI-generated content and inconsistencies. Spoiler alert: I rarely could. I'm not surprised. I've been covering the AI industry since the early days of ChatGPT, so I know how we got here. Just a few days ago, we saw Google unveil Veo 3 and Flow, and the web was flooded with amazing Veo 3 AI clips that looked like they were shot with real cameras. I said at the time that this kind of technology would make you distrust anything you see online unless it clearly states that AI was involved in creating it. Continue reading... The post You won’t believe this movie was made with AI appeared first on BGR. Today's Top Deals Best Ring Video Doorbell deals Today’s deals: $1,750 Amazon gift card, Sonos speaker sale, Hisense 75-inch smart TV, foam dog beds, more Today’s deals: $149 AirPods 4 with ANC, $199 Bose TV soundbar, $41 mattress topper, $399 Weber grill, more Memorial Day weekend deals: Free Blink camera, $6 Kasa smart plugs, $40 Crock-Pot, $149 Bose earbuds, more

The Massachusetts Institute of Technology (MIT) shut down its diversity, equity, and inclusion (DEI) office, according to reports.

The U.S. economy shrank at a 0.2% annual pace from January through March, the first drop in three years, as President Donald Trump's trade wars disrupted business, the government said Thursday in a slight upgrade of its initial estimate of negative 0.3%.

The New York Times said Thursday it would license its editorial content to Amazon.com for use in the tech giant's artificial-intelligence products, marking the publisher's first licensing deal tied to generative AI.

Blueberry Lemon Layer Dessert is a creamy layer dessert that’s perfect for summer. The combination of blueberries and lemons is wonderfully sweet and tart. Easy No-Bake Dessert This wonderfully creamy summer dessert is no-bake. I love that there’s no need to turn the oven on. It’s the perfect choice for a hot day when you want something sweet but don’t want to turn the oven on. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save 4 Delicious Layers Graham Cracker Crust- there’s something about a graham crackers crust that’s just so perfect for layer desserts. Lemon Layer– A box of instant lemon pudding mix and some lemon zest give lots of bright, fresh lemon flavor to this dessert. With the addition of cream cheese, Cool Whip, and half-and-half, it is wonderfully rich and creamy. Blueberry Layer– A can of blueberry pie filling is used for this layer. So simple and delicious. Cool Whip Topping– a layer dessert needs a Cool Whip topping! It’s the perfect creamy finish! Make-Ahead and Storage This no-bake dessert needs to be refrigerated for at least 2 hours before serving and it can be made up to 2 days in advance. Leftovers will keep in the refrigerator for 2 to 3 days. Cover well with plastic wrap. Recipe Tips Fresh whipped cream can be substituted for Cool Whip. Garnish with fresh blueberries and lemon slices for a finishing touch. This Blueberry Lemon Layer Dessert is such a cool and creamy dessert and it’s perfect for the warm summer months, but it can be enjoyed anytime of year! Pin this now to find it laterPin It More Layer Desserts Chocolate Peanut Butter Layer Dessert Chocolate Chip Cookie Delight Lemon Lush Butterscotch Lush Peanut Butter Lasagna Caramel Ritz Cracker Icebox Dessert Print Blueberry Lemon Layer Dessert Blueberry Lemon Layer Dessert is a creamy layer dessert that's perfect for summer. The combination of blueberries and lemons is wonderfully sweet and tart. Course Dessert Prep Time 25 minutes minutesRefrigerate 2 hours hoursTotal Time 2 hours hours 25 minutes minutes Servings 12 Calories 433kcal Equipment9×13-inch Baking PanHand-held electric mixer IngredientsCrust2 cups graham cracker crumbs2 tablespoons granulated sugar8 tablespoons butter melted (I use salted)Lemon Layer1 (3.4-ounce) box instant lemon pudding1½ cups half-and-half8 ounces cream cheese softened½ cup powdered sugar8 ounces Cool Whip1 teaspoon lemon zestBlueberry Layer1 can blueberry pie fillingTopping8 ounces Cool Whip InstructionsIn a large bowl, stir together graham cracker crumbs, sugar, and butter. Press into bottom of a 9×13-inch baking dish. Freeze for 15 minutes or refrigerate for 30.Once crust is ready, whisk together instant lemon pudding and half-and-half until it starts to thicken.In a separate bowl, use a hand-held electric mixer to beat cream cheese and powdered sugar until smooth.Add to bowl with lemon pudding and with mixer on low, mix together.Add Cool Whip and lemon zest and use a rubber spatula to fold the Cool Whip into the lemon mixture.Spread on top of crust.Spread blueberry pie filling on top of lemon mixture.Spread remaining Cool Whip on top.Cover with plastic wrap and refrigerate at least 2 hours before serving. NutritionCalories: 433kcal | Carbohydrates: 51g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 302mg | Potassium: 169mg | Fiber: 1g | Sugar: 34g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg The post Blueberry Lemon Layer Dessert appeared first on Spicy Southern Kitchen.

Crock Pot Monterey Chicken is a classic restaurant menu item! Chicken cooked in bbq sauce and onion then topped with cheese, green onions and bacon. So yummy! A SIMPLE CHICKEN SLOW COOKER DISH If you used to like the Chili’s Monterey Chicken or even the Alice Springs Chicken from Outback, then this recipe Crock Pot Monterey Chicken is for you! And it’s a crock pot meal! It’s an easy, flavor-packed dinner your whole family will love. Juicy chicken breasts are slow-cooked in a tangy BBQ sauce, then topped with crispy bacon, melted cheese, and other deliciousness. How can you go wrong with that combo?! FREQUENTLY ASKED QUESTIONS:  What to serve with Crock Pot Monterey Chicken? I enjoy this with my Crock Pot Mashed Potatoes and green beans (as you see in the photos), but it would be great with so many different sides. Steamed veggies are always a great option or some Garlic Butter Rice. I think this chicken would also be great on a bed of brown rice or egg noodles to help soak up the sauce. Can I skip the browning step? Yes, you could skip the browning if you are short on time. It is not required but it does give the chicken a nice touch of color. Can I bake this in the oven instead? You sure can. Toss everything except the bacon and cheese in a baking dish and bake uncovered at 400F for 30 minutes or until the chicken is cooked through (internal temperature of 165F degrees. Then top with bacon and cheese, pop back in the oven briefly to melt the cheese before serving. Can I make this on the stovetop instead? You bet. First, add chicken to skillet and cook the chicken on medium high heat on both sides until internal temperature reaches 165F. Then dump in the bbq sauce, Rotel, herbs and spices, and tomatoes. Lower heat to a simmer for a few minutes before adding the bacon and cheese before serving. You can cover the chicken briefly to melt the cheese if you want. How long are leftovers good for? Leftovers can be stored in an airtight container for up to 3 days if kept in the fridge. Keep them longer in the freezer for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) boneless, skinless chicken breasts– you could use chicken thighs instead if desired. garlic powder onion powder smoked paprika– regular paprika can be used if desired. I think you’ll love that smokiness that the smoked paprika gives it thought. bbq sauce– you can use whatever brand you prefer, or make some Homemade BBQ sauce. tomatoes with green chiles– like Rotel. You can use salsa as a substitute. That gives it a big boost of flavor, especially if you want to use a salsa that has more spice to it. bacon – I like to chop up cooked bacon but I think in a pinch, you could use the packaged bacon pieces. Colby jack cheese slices– you can use your favorite cheese here. Mozzarella, Pepper Jack, Gouda or Provolone are all great options. tomato – this is for serving, if you forgot to pick some up at the store, don’t worry, it’s still delicious without them. green onions – if you aren’t a fan of green onions, just leave them off. HOW TO MAKE CROCK POT MONTEREY CHICKEN: Pat dry the chicken breasts with a paper towel. Season both sides of the chicken breasts with the garlic powder, onion powder, paprika, salt and pepper. In a large skillet over medium high heat, brown both sides the chicken for about 2 minutes (or until browned, we’re not cooking all the way through, just giving the chicken some color.) Add the browned chicken to a 5-6 quart slow cooker. Pour 1 cup bbq sauce over the chicken. Then add the diced tomatoes with green chiles on top. Cover and cook on low for 4-6 hours (or until chicken reaches an internal temperature of 165F degrees) Top the chicken breasts with the remaining cup of bbq sauce. Add a slice of cheese to the top of each of the chicken breasts. Top each one with bacon, chopped tomatoes and sliced green onions. Cover and let cook 10 more minutes or until the cheese is melted.  CRAVING MORE RECIPES?  Crock Pot Marry Me Chicken Crock Pot Mississippi Chicken Crock Pot Crack Chicken Crock Pot Chicken Parmesan Crock Pot Chicken and Gravy Crock Pot Angel Chicken Crock Pot Chicken Thighs Instant Pot BBQ Chicken Print Crock Pot Monterey Chicken Cheesy chicken with bacon, bbq sauce, tomatoes, and more all cooked in the Crock Pot. Course Dinner, Main CourseCuisine American Prep Time 5 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 5 minutes minutes Servings 4 Calories 825kcal Author Brandie Skibinski Ingredients4 boneless, skinless chicken breasts1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon smoked paprika½ teaspoon pepper½ teaspoon salt2 cups bbq sauce (divided use)10 ounce can tomatoes with green chiles, drained (like Rotel)8 slices bacon, cooked and crumbled4 slices colby jack cheese1 tomato, diced4 green onions, diced InstructionsPat dry 4 boneless, skinless chicken breasts with a paper towel. In a small bowl, mix together 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon pepper and ½ teaspoon salt. Season both sides of the chicken breasts with this seasoning mixture.In a large skillet over medium high heat, brown both sides the chicken for about 2 minutes (or until browned, we’re not cooking all the way through, just giving the chicken some color.)Add the browned chicken to a 5-6 quart slow cooker. Pour 1 cup bbq sauce over the chicken. Then add 10 ounce can tomatoes with green chiles, drained on top. Cover and cook on low for 4-6 hours (or until chicken reaches an internal temperature of 165F degrees) Top the chicken breasts with the remaining cup of bbq sauce.Add a slice of colby jack cheese to the top of each of the chicken breasts. Top each one with bacon, chopped tomatoes and sliced green onions.Cover and let cook 10 more minutes or until the cheese is melted.Then serve! 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. NutritionCalories: 825kcal | Carbohydrates: 66g | Protein: 63g | Fat: 33g | Sodium: 2498mg | Fiber: 3g | Sugar: 51g