SUPREME BREAKFAST DEEP DISH BLOWOUT Ingredients: 6 strips bacon, cooked & chopped 1 cup hash browns, cooked 4 eggs, scrambled 1½ cups shredded cheddar ½ cup mozzarella Deep-dish crust or biscuit dough Optional: sautéed onions & bell peppers Instructions: 1⃣ Press dough into deep-dish pan, bake 5 min at 375°F. 2⃣ Layer hash browns, eggs, bacon, veggies, and cheese. 3⃣ Bake 20-25 min until golden & cheese is melty. 4⃣ Cool slightly, slice, and blow your breakfast mind! Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4-6

Broccoli and Ramen Noodle Salad Crunchy Broccoli and Ramen Slaw Salad with Sweet Soy Dressing Ingredients: 2 cups fresh broccoli florets, chopped small 1 package (3 oz) ramen noodles, crushed (do not cook) 1/2 cup shredded carrots 1/2 cup red cabbage, thinly sliced 1/4 cup green onions, chopped 1/4 cup sunflower seeds 1/4 cup sliced almonds (toasted, optional) 1/3 cup neutral oil (like canola or vegetable) 3 tbsp rice vinegar 2 tbsp honey 1 tbsp soy sauce 1 tsp sesame oil Ramen seasoning packet (optional, use half or none for lower sodium) Salt and pepper to taste Directions: In a large mixing bowl, combine chopped broccoli, carrots, red cabbage, green onions, sunflower seeds, and almonds. Add crushed ramen noodles directly to the mix (uncooked). In a separate bowl, whisk together oil, rice vinegar, honey, soy sauce, sesame oil, and ramen seasoning (if using). Pour dressing over the salad and toss well to coat. Let sit for at least 15 minutes before serving to allow noodles to slightly soften and flavors to meld. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 295 kcal | Servings: 4 servings #ramensalad #broccolisalad #crunchysalad #easybbqsides #potluckrecipes #coleslawtwist #saladseason #noodlesalad #sidedishideas #asianinspiredsalad #quicklunchrecipe #picnicrecipes #ramenslaw #sweetsoydressing #healthyish #easyfreshsalad #veggielunch #saladwithcrunch #homemadesalad #coldsalad This Broccoli and Ramen Noodle Salad is a crunchy, tangy dream! No cooking required, just toss, chill, and enjoy the flavor explosion

Looking for a guilt-free, protein-packed breakfast? These Baked Cottage Cheese Eggs are fluffy, cheesy, and oh-so-satisfying! Ingredients: - 1 cup cottage cheese - 4 large eggs - 1/2 cup shredded cheddar cheese - 1/4 cup chopped green onions - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil or butter (for greasing) Directions: 1. Preheat your oven to 375°F (190°C). This is where the magic begins! 2. Take a medium-sized baking dish and grease it with olive oil or butter. Get those edges nice and slick to prevent sticking. 3. In a large mixing bowl, toss together the cottage cheese, eggs, shredded cheddar, green onions, garlic powder, onion powder, salt, and pepper. Stir like you mean it until everything is perfectly blended. 4. Pour the glorious mixture into your prepared baking dish, spreading it out evenly so every bite is delicious. 5. Slide it into your preheated oven and bake for 25-30 minutes. You want the eggs to be set and the top to look a beautiful golden brown. 6. Once it’s out of the oven, let it cool for a few minutes before cutting into squares. Trust me, it's worth the wait! Nutrition Facts (per serving, 1 square): - Calories: 180 - Protein: 16g - Fat: 10g - Carbohydrates: 4g - Fiber: 1g Servings: Approximately 4 squares Enjoy your easy, cheesy breakfast that's perfect any day of the week! #HealthyBreakfast #CottageCheese #Eggs #CheesyGoodness #BakedEggs

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Alaska’s exceptionally long summer daylight, up to 20 hours of sunlight per day, creates ideal conditions for growing colossal vegetables. The extended exposure to sunlight allows plants to photosynthesize for longer periods, significantly boosting their growth and size. Some of the most astounding examples of these giant vegetables come from the Alaska State Fair, where world records have been set. For instance: - Cabbages exceeding 130 pounds have been cultivated. Pumpkins over 2,000 pounds have also been grown in optimal conditions, although pumpkins in Alaska typically weigh less than their counterparts in warmer states like California, where 2,000-pound pumpkins are more common. The rich glacial soil, coupled with cool temperatures and long daylight, reduces plant stress and maximizes growing potential. Local farmers and gardeners often utilize greenhouses and careful fertilization to further amplify results. This phenomenon underscores how climate and geography can dramatically impact agriculture, turning Alaska into an unexpected haven for record-breaking vegetables during the brief but intense growing season.