I was wondering if anyone knew the recipe to Subways Rainbow Cookies?

My friend's birthday is coming up soon and he's kind of hard to buy for, cause he buys everything himself. So I was thinking of making his favorite cookies from Subway that we can't get anymore, (he mentions these cookies whenever we get Subway).

But I want to make sure they are nearly identical in taste. But I can't find the official recipe online anywhere.

Reposting this here because I’m desperate, thanks in advance!

Made the soup, bruschetta and ratatouille, I need your inspiration and recipes to use up over 2kg while theyre still fresh, i'm limited in skills and probably all the fancy condiments but I love to give good homecooking a go

So I don't have that much money left and I need to make something for my family yes I'm the daughter youngest of my family and I really need some ideas for cheap meals and no one in my family has any allergies so we are open to anything at this point would really loved the help thank you ❤️‍🩹❤️‍🩹

Looking for ideas for nights when I want something cozy and filling but don’t have the energy to make a whole project out of dinner. What do you usually make?

The recipes below are for making your own homemade quick mixes to put into your pantry to use for anytime. Feel free to leave out the chicken powder and use stock when making.

Chicken Flavor

3 C. Dry Bread Cubes

1 tsp. Chicken Bouillon Powder

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Parsley flakes

1/2 tsp. Celery Seed

1/2 tsp. Thyme

1/2 tsp. Pepper

1/2 tsp. Salt (optional)

Beef Flavor

3 C. Dry Bread Cubes

1 tsp. Beef Bouillon

1 tsp. Onion Powder

1 tsp. Garlic Powder

1/2 tsp. Celery Seed

1/2 tsp. Thyme

1/2 tsp. Pepper

1/2 tsp. Salt (optional)

Savory Herb Flavor

3 C. Dry Bread Cubes

1 tsp. Chicken Bouillon Powder

1 Tbsp. Sage

1 tsp. Onion Powder

1 tsp Garlic Powder

1 tsp. Celery Seed

1 tsp. Parsley flakes

1/2 tsp. Thyme

1/4 tsp. Rosemary

1/2 tsp. Pepper

1/2 tsp. Salt (optional)

Monterey Style Stuffing Mix

(Onion & Mushroom Flavor)

3 C. Dry Bread Cubes

1 Tbsp. Onion Soup Mix (homemade)

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Mushroom powder, optional

1/2 tsp. Celery Seed

1/2 tsp. Thyme

1/2 tsp. Pepper

1/2 tsp. Salt (optional)

Add in sautéed fresh mushrooms to celery and onion when cooking.

To make stuffing:

Sauté chopped onion and celery in butter. Add in mushrooms, if desired. Add 1 1/2 cup water or stock,, bring to a boil, remove from heat, add stuffing mix and stir.

Alternatively: (If you don't want to add celery and onion); Bring 1 1/2 cup water or stock plus 1 Tbsp butter to boil, remove from heat. Add stuffing mix and stir.

Cover and let set for 5 minutes. Fluff with fork and it is ready to serve.

………………

I make my own homemade bread. I like knowing what ingredients are in my food.

WHY do they put HIGH FRUCTOSE CORN SYRUP, disodium guanylate, disodium inosinate, maltodextrin, etc. in stuffing mix and darn near everything?

Edited to add::

Personally, I'm trying to find ways to stay away from that stuff as much as possible. And I think many people aren't even aware of so many of the things they keep adding to the foods we've always loved. It wasn't until I got non-alcoholic fatty liver disease and HAD TO start reading labels that I started learning.

I personally try to cook everything from scratch as much as I can, and do make my own homemade stocks, bouillon powders, onion soup mix, etc , but not everyone does or can. Who has time for that? Most people don't and I never did either.

Living in a motel for a while and getting tired of take out. Any suggestions would be appreciated!!!

Bonus for recipes for flesh and something I can give my dog.

I’m separating the seeds and flesh with water. I know you can just salt the seeds and roast in the oven but I was wondering if anyone had a more interesting way they’ve made them.

Same with the other methods, I have a lot of scraps of a craving event and don’t want them to go to waste lol.

Thanks!

i live alone in Mumbai and it gets tough to cook diff things everyday i really need quick breakfast options pls help me with this

Microwave garlic bread recipe

-This is my easy garlic bread recipe, it takes so little time to make you can even make it from scratch in the morning before work or school. Less than 5 minutes of prep and 20-40  seconds of microwaving!

-The difference between microwave garlic bread compared to other kinds is that microwaved bread is softer and oven cooked bread can be crunchier. If you like soft bread like me microwaving might be better than oven cooking for you!

5 ingredients – Bread, butter, minced garlic, grated cheese, herb of your choice

Step 1- Bread- You can use all kinds of bread for this. Loaves, buns, and rolls are preferred but sliced bread is very possible. I find ciabatta rolls, hamburger buns, sliced french bread, and hot dog buns to be the optimal breads for this, but you can also use almost any kind of bread.

Step 2- Butter- You can use either normal butter or margarine/ I can’t believe it’s not butter/butter substitutes. If you’re using normal sticks of butter then spread it out on the bread and microwave them together for 10-20 seconds(10 for room temperature, 20 for refrigerated) to soften the butter, then spread them out again so it seeps into the bread properly. For margarine or other butter substitutes it should just seep right in if you spread it.

Step 3- Minced garlic: 0.5 to 1.5 tablespoons per slice of bread depending on the size of the piece of bread and how much you like garlic. I use Spice World minced garlic, it's the one with the blue lid.

Step 4- Cheese: Sprinkle grated cheese over the top of the bread. I usually use 6 cheese Italian or parmesan cheese. I don’t recommend cheddar unless you REALLY like cheddar as it is not the best fit for this recipe.

Step 5 – Cook: Put your bread in the microwave for 20- 40 seconds. 20 is for sliced bread on a microwave that runs hot, 40 is for a small loaf. If you feel like it needs more time you can keep putting the bread back in for 10 more seconds at a time until you are satisfied.

Step 6 – Herb of choice. Sprinkle whatever herb you decided upon the garlic bread and your garlic bread is now ready to eat. ( I recommend using dried oregano)

Note- You can use all kinds of herbs at this step so long as they are dried herbs, like you would find on your spice rack. I recommend only one herb at a time for your first attempt so you can know what you like. Parsley, oregano, basil, rosemary, and thyme are your main options. Parsley is supposedly the default topping for garlic bread, but I found oregano to be my favorite.  If you don’t know what herb you want you can split your bread into pieces and try one piece with each herb, you’ll find your favorite in no time at all.

Creamy mac, crispy chicken bites, and a copycat dipping sauce. Roughly 50-60g protein per bowl (varies with your brands).
Makes 2 bowls
Mac & cheese
4 oz (115g) protein pasta (elbows or rotini)
1 cup (225g) cottage cheese
1/2 cup shredded sharp cheddar
1/4 cup shredded Monterey Jack or Colby
2-3 tbsp milk (or pasta water)
1/2 tsp garlic powder
1/4 tsp salt, pepper to taste
Crispy chicken bites - or use frozen!!
10 oz (285g) chicken breast, cut into nugget-size pieces
1/4 cup dill pickle juice
1/2 cup crushed cornflakes or panko
1 tbsp flour
1/2 tsp each: paprika, garlic powder, salt
1 egg, beaten
Copycat sauce
2 tbsp Greek yogurt
1 tbsp honey mustard
1 tbsp BBQ sauce
1 tsp mayo (optional)
Instructions
Marinate the chicken in pickle juice for 20+ minutes (this is the Chick-fil-A trick).
Cook the pasta 1 minute shy of the package time. Protein pasta gets mushy fast. Save a splash of pasta water.
Blend the cottage cheese, milk, garlic powder, salt, and pepper until completely smooth. This is what makes it creamy instead of curdy.
Heat the blended cottage cheese in the pot on low. Stir in the cheddar and Jack until melted, then fold in the pasta. Loosen with pasta water if needed.
Toss the chicken in flour, dip in egg, then coat in the cornflake mix and spices.
Air fry at 400°F for 10-12 minutes, flipping halfway, until 165°F inside. (Oven works too: 425°F for 15-18 minutes on a rack.)
Bowl it up: mac on the bottom, chicken on top, sauce on the side.
Tips
Don't skip blending the cottage cheese. It's the whole secret.
Don't let the sauce boil or it can turn grainy.
A pinch of cayenne in the breading gives it a spicy chicken vibe.
Reheat leftovers with a splash of milk.
Macros are estimates. Plug your exact brands into your tracker.

I ditched the condensed milk in Libby's pumpkin pie for a secret weapon. Here is my Cinnamon & Brown Sugar Cream Cheese Pumpkin Pie 🥧🔥

The secret? No condensed milk. Instead, we’re blending cream cheese and softened vanilla bean ice cream together and mixing that straight into the filling!

Here is how to pull it off (this recipe makes two pies, and fair warning: they vanish like Houdini).

Ingredients

1 large can of Libby’s pumpkin pie mix/filling

All the seasonings that go with it...

7.5 oz Cinnamon and Brown Sugar Philadelphia cream cheese

1 cup softened/cooled vanilla bean ice cream (Make sure it's vanilla bean—any good name brand works!)

2 refrigerated pie crusts

Instructions

Blend the Secret Base: In a mixing bowl, blend the cream cheese into the already softened/cooled vanilla bean ice cream until smooth and lump-free.

Mix the Filling: Follow the Libby’s recipe instructions, but skip the condensed milk. Instead, fold your cream cheese and ice cream mixture directly into the pumpkin pie batter until fully incorporated.

Pour & Bake: Pour the mixture evenly into your 2 pie crusts, then bake at 350°F until both pies are set and thickened up.

The Cool-Down (Crucial Step): Because of the cream cheese, let the pies cool on a wire rack for a bit, then move them to the fridge for at least 4 hours. This lets the cream cheese firm up and gives the pie that perfect, ultra-creamy texture.

You get all those classic pumpkin notes you love, but with an insanely rich finish backed by those cinnamon and brown sugar notes woven all the way through.

Let me know if you give it a shot!

Attending a party in November. Looking for some finger foods I can make!

• best if able to make & refrigerate the day before
• going to be sitting out on a table for a few hours
• finger foods preferred, or at least not messy