I found this recipe attached to a 6-pack of beer on St. Patrick's Day in 1995.
I've been serving it as a holiday tradition since. Even self-proclaimed corned beef haters love this corned beef. A typical comment is, "could be the best corned beef I've ever eaten."

 Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.


 Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.


 Preheat an outdoor grill for medium heat and lightly oil the grate.


 Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.


If there is a meat cap over the fat (as is usually the case with the point cut), I trim off that point and rub and grill it separately. I also trim off the fat after I cook the corned beef and before I apply the rub.

Nutrition data for this recipe includes the full amount of ale, onion, and seasonings. The actual amount consumed will vary.

This spicy ranch dip with hot sauce and cayenne is excellent served with fries, poppers, and even wings.

 Combine salad dressing, hot pepper sauces, cayenne pepper, and chili powder in a bowl.


These oven-roasted potatoes are golden on the outside and tender on the inside. Made with minimum oil for a less greasy option than regular fried potatoes!

 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.


 Place potatoes into a large bowl with oil, seasoned salt, salt, and pepper; mix until well coated.


 Pour onto the prepared baking sheet and spread into an even layer.


 Bake in the preheated oven, turning occasionally, until potatoes are tender and golden brown, about 1 hour.


This curry sauce is versatile and can be served as a main course with meats and vegetables or as a sauce for dipping or spicing up veggie side dishes. It's great over baked potatoes, too.

 Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.


 Add garlic and ginger to onions; sauté for an additional 2 minutes.


 Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.


 Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.


 Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.


 Add yogurt a little bit at a time, stirring constantly to avoid curdling.


 Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.


This lightly sweetened lemon ginger water not only quenches your thirst, but it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this detox drink throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.

 Combine lemon juice, 1/2 cup water, ginger, and honey in a blender; blend for 20 to 30 seconds.


 Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher.


 Top off with remaining water and stir. Place lids on the jars or cover pitcher and store in the refrigerator.


This chicken wing dip is delicious, spicy, and tastes just like hot chicken wings, but without the mess. It is perfect for football and tailgating season. I take this dish to parties and am always asked for the recipe. Serve with tortilla chips.

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).


 Mix cream cheese and hot pepper sauce together in a medium bowl until well blended; stir in chicken, dressing, and Cheddar cheese.


 Bake in the preheated oven until bubbly, about 30 minutes. If oil collects on the top, dab it off using a paper towel.


This Italian mac and cheese dish is rich and creamy, very comforting, and comes together quickly for a tasty weeknight dinner. 

 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until penne start to get tender, about 8 minutes. Drain and reserve 1/4 cup pasta water.


 Meanwhile, cook Italian sausage in a heavy skillet over medium-high heat until brown and crumbly, about 5 minutes. Transfer to a paper towel lined plate.


 Melt butter in a skillet over medium heat. Sauté minced garlic and red pepper flakes until garlic is fragrant, 30 to 45 seconds. Sprinkle flour over mixture and stir to combine, making sure there are no lumps.


 Pour in milk, cream, and reserved pasta water. Mix mozzarella, provolone, Fontina, and Parmesan cheeses in a bowl and stir in about 4/5th of the cheese mixture. Stir to combine. Add penne, cooked Italian sausage, and julienned sun dried tomatoes to the cheese sauce. Mix to combine and pour into an 8x8 inch casserole dish. Sprinkle with remaining cheese mixture.


 Bake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.


I selected the cheese in this recipe for their melting properties.

This stuffed lobster tail recipe features a buttery New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.

 Gather the ingredients and preheat the oven to 425 degrees F (220 degrees C).


 Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter.


 Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepper together in a bowl until thoroughly combined.


 Spoon 1/2 of the mixture into each tail; press gently to pack mixture so it doesn't fall off.


 Bake in the preheated oven until meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).


This strawberry dump cake is an easy summer dessert to make with both fresh strawberries and canned strawberry pie filling. The cream cheese gives it a bit of a tang and the buttery, crumbly cake topping is delicious.

 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.


 Sprinkle strawberries with sugar; set aside until strawberries release their juices, about 10 minutes.


 Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.


 Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.


 Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.


 Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.


Smothered with caramelized onions, this beef liver is delicious and good for you too! Just be sure not to overcook it.

 Melt 3 tablespoons butter in a medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in sugar, reduce the heat to low, and continue to cook and stir until onion is very tender and brown, about 25 to 30 minutes; transfer onions into a small bowl and reserve skillet.


 While the onions are cooking, rinse liver and remove the thin outer membrane. Slice liver into 1/4- to 1/2-inch-thick slices.


 Heat remaining 1 tablespoon butter in the same skillet over medium heat. Add liver and cook until browned, 1 to 1 1/2 minutes per side.


This tamale casserole gives me memories of home. My mom liked to make the Hamburger Helper version of this recipe. When I moved to another state, I could not find it, so I came up with this. My hubby likes for me to spice this up sometimes, so I will add a 14-ounce can of tomatoes and green chiles or use a Mexican-style cornbread mix.

 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).


 Heat a cast iron skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and black pepper.


 Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in pinto beans and crushed tomatoes.


 Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with Cheddar cheese.


 Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.


Carrot hummus is my favorite dip of all time. This recipe was created by my friend Mary. Play around with the proportions to taste — you really cannot mess it up!

 Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.


These cinnamon pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.

 Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.


 Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.


 Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.


 Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.


 Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.


 Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.


 Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.


 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.


Savory Indian rice flavored with toasted and fragrant whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal. Make sure you warn people not to bite into the whole spices!

 Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.


 In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed. Cook and stir until fragrant and toasted, about a minute. Add sliced onion; cook and stir until tender and a rich golden brown color, about 10 minutes.


 Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes. Add water and salt, and bring to a boil. Cover and reduce heat to low.


 Simmer until all the water has been absorbed, about 15 minutes. Let stand for 5 minutes, then fluff with a fork before serving.


This beer batter recipe is not complicated. It calls for just 2 ingredients: beer and self-rising flour. The beer should be cold, and don't sift the flour or over-whisk the batter — a few lumps make for a better texture. Choose the correct beer according to what fish you will fry as beer ranges in flavor. You can add spices to the batter, such as paprika, if you like.

 Whisk flour and beer together in a bowl until just combined; batter will be lumpy.


To fry fish and vegetables: Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, lower fish or vegetables into beer batter to coat, then into hot oil; cook until golden brown. Drain on paper towels and season with salt to taste.

This crockpot tortilla soup tastes better than anything you can get at a restaurant. It's healthy, too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

 Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.


 Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.


 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.


Two whole chickens are seasoned with a delicious smoky spice rub then grilled on beer cans. I tried recipes and changed the ingredients up until I found one the whole family loves!!

 Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).


 Mix dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper together in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.


 Rub each chicken with 2 tablespoons vegetable oil. Rub remaining seasoning mix over entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.


 Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place two chickens, standing on their cans directly on the grill. Close the lid and grill chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.


Check the chickens after an hour on the grill, if they are beginning to brown too much, loosely cover the tops of the birds with aluminum foil and continue to cook with the lid closed.

A tikka masala sauce from a classic curry-stand recipe. This is not haute cuisine; it's the kind of nuclear-orange tikka masala you crave when you stumble out of a pub at 2 a.m. I make vast quantities of this sauce at one time as it freezes well. I also use more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

skinless, boneless chicken breast halves, cut into bite-size pieces

 Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.


 Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.


 Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.


 Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.


 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.


 Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.


Pizza on the grill is a fantastic way to make pizza at home. The heat of a hot grill is a perfect match for a professional pizza oven. Learn the tricks for making and grilling pizza from scratch with this recipe. Feel free to use your favorite toppings, but keep in mind not to overload the pizza.

 Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until yeast softens and begins to form a creamy foam, about 5 to 10 minutes.


 Mix in flour, 1 tablespoon olive oil, and salt until dough pulls away from the sides of the bowl.


 Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.


 Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.


 Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave.


 Preheat an outdoor grill for high heat; brush the grate with garlic oil.


 Make pizzas: Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.


 Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn dough over using two spatulas.


 Top with 1/2 of each of the following: tomato sauce, chopped tomatoes, olives, red peppers, cheese, and basil.


 Close the lid and cook until cheese melts. Remove from grill and set aside to cool for a few minutes. Repeat with second piece of dough.


This stew recipe is simple, easy, and quick with corned beef in a can and other common pantry items. The end result is delicious and satisfying. Serve it over white rice with sweet fried plantains on the side.

 Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.


 Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.


 Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.


 Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.


I make this Spanish tortilla recipe all the time at home. My boyfriend's family is Spanish, and he loves this dish. It's easy to prepare and always a crowd-pleaser. Traditionally, this dish uses only onions, potatoes, and egg; however, I like to add a little green, either parsley or chives.

 Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Place potatoes into hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry potatoes, stirring and tossing occasionally, until they start to soften, about 8 minutes.


 Add onion and cook, stirring occasionally, until potatoes and onion are lightly browned and onion is translucent, about 10 more minutes. Remove the skillet from heat and allow to cool for about 5 minutes.


 Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined.


 Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon egg-potato mixture into hot oil. Reduce heat to medium-low and shake the skillet a few times to help release omelette from the bottom of the skillet. Slide the skillet into the preheated oven.


 Bake in the preheated oven until omelette is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelette should come out clean; cut into pie-shaped pieces and serve.


This yogurt smoothie recipe is delicious! You may substitute the strawberries for any other berries or fruit.

 Combine strawberries, banana, yogurt, pineapple juice, sugar, orange juice, and milk in a blender.


A Spanish omelette is made with tender fried potatoes and onions cooked with eggs for a hearty meal or delicious tapa dish that everyone will enjoy. 

 Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.


 Whisk eggs in a bowl; season with salt and pepper. Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.


 Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.


This shrimp chow mein is delicious — it tastes just like takeout! The flavors are spot-on, the vegetables are slightly crunchy, and the sauce is light but enough to coat the noodles, veggies, and shrimp.

 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.


 Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.


 Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.


 Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.


This chicken Primavera is easy to make with seasoned chicken breasts, mixed veggies, tomatoes, and pesto. It's delicious and versatile, so use ingredients to suit your taste. Great served over noodles, spaetzle, mashed potatoes, or rice! 

 Whisk flour, parsley, and basil together in a medium bowl. Add chicken strips and toss well until coated.


 Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.


 Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes.


Tortilla Española is a potato and onion omelette. It's a classic tapas dish, prepared all over Spain. This version also includes roasted red peppers and Spanish Serrano ham. Unlike most omelettes, a Spanish tortilla is served at room temperature.

 Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet. Season potatoes with salt and pepper.


 Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool.


 Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.


 Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes.


 Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.


Tortilla de patatas is a Spanish omelette made from thinly sliced potatoes and onions, cooked in olive oil, and bound with a simple egg mixture. Serve warm or at room temperature for a delicious tapa or appetizer. 

 Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 ½ teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.


 Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.


 Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.


 Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.


 Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.


Nutrition data for this recipe includes the full amount of olive oil The actual amount of olive oil consumed will vary.

This katsu chicken curry was introduced to Japan by the British more than a century ago and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.

 Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.


 Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.


 Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.


 Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.


 Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.


 Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).


 While chicken is cooking, stir curry powder into sauce until incorporated.


 Slice chicken into strips and spoon curry sauce over the top to serve.


This Oreo cheesecake is easy to prepare and a great dessert to bring to your next get-together.

 Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.


 Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.


 Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.


 Pour over prepared crust; sprinkle remaining chopped cookies on top.


 Bake in the preheated oven until center is just set, about 45 minutes.


 Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.


This V8 drink recipe is made with tomatoes, celery, onion, pepper, beet, carrot, and garlic. This vegetable juice cocktail tastes even better than the store-bought version!

 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.


 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.


 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.


 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.


 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.


This lemongrass chicken is marinated, then grilled until juicy and tender. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanuts.

 Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved


 Add chicken and turn to coat in marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour.


 Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.


 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


This amazing caramel apple recipe was given to me by a close friend when I was searching for a recipe to make homemade caramel apples for the very first time. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm, but work quickly as the caramel sets very fast.

 Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes.


 Insert sticks into the bottom of each cooled apple through the core for a handle.


 Line a baking sheet with parchment paper. Stir brown sugar, sweetened condensed milk, corn syrup, and butter together in a saucepan over medium-high heat.


 Bring to a boil, stirring constantly, then reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), stirring constantly to prevent burning, about 25 to 30 minutes. A teaspoon of caramel dropped in a glass of cold water, should form a firm ball.


 Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle.


 Let caramel apples cool on the prepared baking sheet, about 1 hour. Use caution, caramel is very hot.


This cinnamon cake topped with warm cinnamon syrup is the best I've ever made. Every time I serve it, the compliments never end.

 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan.


 Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.


 Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy.


 Add eggs, one at a time, beating for at least 1 minute after each addition.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.


 While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.


 Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack.


 Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.


This recipe for chocolate peanut clusters is very easy to make with just three ingredients. Drizzle with white chocolate for a great holiday gift!

 Place chocolate and peanut butter chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.


 Drop teaspoonfuls of mixture onto a waxed paper-lined baking sheet and refrigerate until firm, 30 to 45 minutes.


You can use roasted salted peanuts if you prefer a more salty-sweet flavor.

These Chinese green beans are a simple and tasty re-creation of the much-loved side dish that goes well with any Asian meal. Every time my family and I go to a Chinese buffet, we make a beeline for the green beans! Make sure to slice the garlic; don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.

 Heat oil in a wok or large skillet over medium-high heat. Stir in garlic; cook until edges begin to brown, about 20 seconds.


 Add green beans; cook and stir until they begin to soften, about 5 minutes.


 Cook and stir until beans have attained the desired degree of tenderness, 2 to 4 minutes.


This honey mustard recipe is the perfect blend of two mustards with a wonderful hint of honey for a deliciously creamy, sweet and tangy dipping sauce.

 Mix mayonnaise, honey, mustards, and lemon juice together in a bowl.


 For best flavor, cover and chill in the refrigerator overnight.


Chocolate haystacks are a quick and easy chocolate-fix that kids and adults love! It's easy to play around with the ingredients to suit. My family has been making it for years and it's still a favorite! 

 Stir oats, chocolate chips, coconut, and almonds together in a large bowl.


 Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.


Ingredients can be switched up with great results. It's also great with white chocolate and cranberries or crushed peppermints. You can use any nuts in place of the almonds.

Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter with minced garlic, then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.

 In a large skillet, melt butter over medium-high heat; stir in garlic. Place salmon in the skillet; cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork, flipping salmon halfway through to brown on both sides. Sprinkle with lemon juice before serving.


This sauteed red cabbage makes a very elegant side dish. Very budget-friendly too.

 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.


 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.


This cranberry beans recipe makes a rustic and deeply satisfying bacon and cranberry bean ragout. It makes a stellar side dish to pretty much anything coming off your late summer grill.

 Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.


 Stir shallots and salt into cooked bacon; cook and stir over medium heat for 2 to 3 minutes. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until beans begin to swell, 20 to 25 minutes.


 Uncover and continue cooking bean and bacon mixture until liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.


Very easy rye bread party pizzas — my family expects them every New Year's Eve! This recipe uses plenty of melted cheese, a little Worcestershire sauce, and some ketchup, all mixed with beef and sausage. Perfect for preparing ahead and freezing!

 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil.


 Cook beef and sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.


 Meanwhile, microwave processed cheese food in a large microwave-safe bowl on high until melted, 3 to 4 minutes.


 Stir Worcestershire sauce and ketchup into melted cheese, then stir in cooked meat until thoroughly combined.


 Spoon about 2 tablespoons meat and cheese mixture onto each bread slice. Arrange bread in a single layer on the prepared baking sheet.


 Bake in the preheated oven, in batches if necessary, until lightly browned and crisp, 10 to 15 minutes. Serve hot and enjoy!


This honey mustard dressing recipe is very old but very good and easy to whip up with just 4 ingredients for a delicious salad dressing.

 Whisk mayonnaise, mustard, honey, and lemon juice together in a small bowl until blended.


This chicken pesto pasta is easy and delicious. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.


 Heat oil in a large skillet over medium heat. Sauté garlic until tender, then stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.


 Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.


This boilermaker chili is the one the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat it the next day. This is a combination of many different tomato-based chili recipes.

 Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.


 Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.


 Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.


 To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese. Enjoy!


Chop suey is fast and easy to make. My mother always made this recipe; we love it as-is, but you can substitute a can of Chinese mixed vegetables for the bean sprouts if you want more color and texture. Serve over hot rice and top with chow mein noodles and soy sauce.

 Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.


 Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.


 Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.


 Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.


This Greek lemon chicken dish with garlic and herb roast potatoes is a classic recipe and easy to cook in one roasting pan. The lemony crispy chicken is a proven crowd-pleaser, easy on the wallet, and a favorite of mine. 

 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.


 Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.


 Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.


 Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.


 Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).


 Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.


 Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.


 Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.


 Strain pan juices into a measuring cup and pour over chicken and potatoes.


 Mix together salmon, panko, parsley, eggs, green onions, Worcestershire sauce, Parmesan cheese, Dijon mustard, creamy salad dressing, seafood seasoning, garlic powder, and pepper in a large bowl.


 Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil as needed.


 Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.


 Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.


 Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.


 Add melted butter to bread pieces in the pie dish and toss to combine.


 Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.


This ginger turmeric tea is a tasty alternative to supplements if you have trouble including anti-inflammatory spices in your diet. I believe this tea is popular in Okinawa, Japan. Turmeric is also used for medicinal purposes in India. Remember that turmeric stains; I make this tea in an old mason jar, wrapped in an old tea towel!

 Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon.


A Santa Maria tri-tip with a delicious spice rub is cooked on the grill until black-on-the-outside and perfectly pink inside for a spectacular steak. The tri-tip is cut from the bottom sirloin and when cooked properly, produces a very flavorful, incredibly juicy piece of beef. The town of Santa Maria, California, is home to this delicious barbecued beef specialty.

 Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.


 Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.


 Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.


 Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.


 Preheat an outdoor grill for high heat; lightly oil the grates.


 Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


These baked pita chips make a lovely accompaniment to any dip or spread.

 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.


 Mix oil, garlic salt, chervil, basil, and pepper together in a small bowl.


 Cut each pita bread into 8 triangles using a sharp knife or pizza cutter.


 Arrange some pita triangles in a single layer on each of the prepared baking sheets; brush with oil mixture. Not all will fit, so set remaining triangles aside.


 Bake on two racks of the preheated oven until lightly browned and crispy, about 7 minutes, switching halfway through.


 Transfer pita chips to a serving platter and repeat Steps 4 to 5 with remaining triangles and oil mixture.


This strawberry scone recipe makes eight deliciously rich, irresistible breakfast or afternoon treats that will disappear fast!

 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.


 Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher.


 Whisk flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, then gently toss ingredients.


 Make a hole in the middle of the flour mixture. Pour cream mixture into the hole; quickly stir dough together until just blended. Allow dough to rest for 2 minutes.


 Knead dough on a lightly floured work surface until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into eight wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch between each one.


 Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool for 20 minutes before serving.


Easy recipe for English scones that are simple to make in one bowl and ready to serve in less than 30 minutes. Perfect if you need a quick and easy treat for breakfast or have unexpected guests for afternoon tea. Serve with butter or clotted cream and strawberry jam.

 Sift flour, cream of tartar, baking soda, and salt into a large bowl.


 Rub in butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough milk to mix to a soft dough.


 Turn dough onto a floured surface, fold over 2 or 3 times, then roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet; brush tops with milk to glaze.


 Bake in the preheated oven until scones are risen and golden and top, about 10 minutes. Cool scones on a wire rack.


This easy ice cream recipe requires no cooking and no eggs. Half-and-half and cream team up with sugar to create a simple, old-fashioned vanilla ice cream that tastes great. 

 Combine half-and-half, sugar, cream, vanilla, and salt in the freezer container of an ice cream maker. Freeze according to the manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.


This recipe is designed for an old-fashioned ice cream maker that yields one gallon; scale the recipe down if you have a countertop model.

Shandy is a super refreshing beer drink in the summertime and easy to make by topping your favorite lager with lemon-lime soda.

This moist lemon poppy seed cake was my grandfather's favorite. It looks beautiful made in a Bundt pan.

 Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.


 Stir cake mix and pudding mix together in a large bowl; make a well in the center and pour in water, oil, and eggs. Beat with an electric mixer on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Agua fresca is a nice fruity drink served over ice for a delicious cool treat on a hot day. You can use any fruit, but melons are the best.

 Place water, cantaloupe, and sugar in a blender; blend until smooth. Divide ice into two glasses and pour cantaloupe mixture over ice.


This lemon poppy seed cake is made from scratch. It's a deliciously moist cake with a bright lemony flavor! Dust with powdered sugar before serving.

 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt) generously.


 Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.


 Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.


You can also make this in two (9x5-inch) loaf pans or two (9-inch) cake pans. If you use loaf pans, bake for 50 to 55 minutes.

This bunny cake is so simple to make for Easter, using two coconut cakes shaped to look like a bunny head!

 Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.


 Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.


 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 28 minutes.


 Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes.


 Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie.


 Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers.


Brussels sprouts and onions are roasted till caramelized and then turned into a delicious soup with the addition of chicken stock, cream, and cheese. Easy to make in one pot.

 Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.


 Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.


 Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.


This pasta with fresh spinach and creamy Gorgonzola sauce is one of those super quick recipes that can be ready in about 20 minutes. Use any kind of pasta and serve.

 Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.


 In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.


For this from-scratch strawberry cupcake recipe, I tested and tasted lots of cupcakes. I was determined to make a perfect strawberry cupcake to go with a strawberry frosting I developed a couple of years ago. The trick is not using a purée, as I do when making frosting. Rather, I grind freeze-dried strawberries into a powder, which yields great results — it brought this cupcake recipe out of my test kitchen and into my recipe box!

 Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.


 Grind freeze-dried strawberries into a fine powder using a coffee grinder or food processor. Whisk together strawberry powder, flours, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.


 Beat together sugar and butter in a large bowl with an electric mixer until fluffy and noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla until incorporated.


 Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.


 Bake in the preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted into the center comes out clean, 16 to 18 minutes.


You can grind freeze-dried strawberries into a fine powder using a coffee grinder, Magic Bullet, or food processor.

These banana bars are soft and simple but delicious and made with yummy ingredients. They're always a big hit when I make them for my friends and bring them to school.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.


 Beat together peanut butter, brown sugar, and butter in a large bowl with an electric mixer until smooth and fluffy. Beat in egg and vanilla until incorporated. Mix in mashed banana. Stir in oats, flour, wheat germ, and baking soda until batter is well combined. Spread batter in the prepared baking pan.


 Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from the oven and cool completely in the pan on a wire rack before cutting into bars.


If you are not a banana fan, substitute 1/2 cup unsweetened applesauce for the banana.

This recipe can be made with leftover crawfish. It's a popular New Orleans pasta dish that can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.

 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain.


 While pasta cooks, melt butter in a large, deep skillet over medium heat. Cook and stir garlic in hot butter for 1 to 2 minutes; season with salt and pepper. Stir in onion and 1/2 tablespoon red pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continuously, for 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.


 Pour heavy cream into the same skillet and bring to a boil; reduce heat to low and simmer until thickened. Sprinkle remaining 1/2 tablespoon red pepper flakes into cream; return crawfish to sauce and simmer for 2 to 3 minutes.


 Serve crawfish with sauce over cooked pasta; garnish with green onions.


This is a special spring vegetable frittata recipe. It always feels a little wrong to make a frittata with freshly cooked vegetables since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch, we'll make an exception. Make sure all your vegetables are tender, hot, and well-seasoned before adding your eggs, and not a lot can go wrong.

 Heat olive oil in a heavy 10-inch skillet over medium heat. Cook leek in hot oil with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini and jalapeño; season with a pinch of salt. Cook until zucchini starts to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt; cook until wilted, about 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.


 Crack eggs into a bowl; add salt, black pepper, and cayenne. Whisk until well combined, at least 30 seconds. Pour eggs over vegetables in the skillet over medium heat. Add 3 ounces feta cheese; stir lightly until evenly distributed. Top with remaining 1 ounce feta cheese. Remove from heat.


 Bake in the preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on the oven broiler. Broil frittata until the top browns, 1 to 2 minutes. Cool slightly; serve warm.


This French strawberry cake is deliciously light and reminiscent of a ladyfinger cake. It's not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.

 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan with cooking spray.


 Beat together 1 cup sugar and butter in a large bowl using an electric mixer until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla until incorporated.


 Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in strawberries.


 Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.


This trifle recipe is delicious and easy to make. Short in ingredients and time, this no-bake dessert is a summertime favorite. It looks beautiful in a trifle bowl and is great as a birthday or holiday dessert. Depending on how many people you are serving, it usually does not last more than one day in my house. The trifle can also be easily modified with other fresh fruits, but strawberry is our favorite! 

 Toss together strawberries and sugar in a medium bowl; refrigerate for 30 minutes.


 Beat together milk and pudding mix in a large bowl with a whisk for about 2 minutes; fold in whipped topping until incorporated.


 Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto the cut side of 1 layer, putting it together with one of the remaining layers; cut into 2-inch pieces. Spread jam onto remaining layer and also cut into 2-inch pieces; sandwich pieces together.


 Layer about 1/2 of the sandwiched cake pieces into the bottom of a trifle bowl; top with a layer of about 1/2 of the strawberries. Spread a layer of pudding mixture atop strawberries. Repeat layering. Top with blueberries.


Oven-roasted Brussels sprouts, apples, and bits of bacon are glazed in an herby maple seasoning in this easy side dish that works alongside any main.

 Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.


 Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.


This 3-Ingredient Japanese cheesecake is so light that it seems a little like a soufflé. You only need cream cheese, eggs, and white chocolate to make this easy gluten-free dessert! This cheesecake tastes best after it has been chilled for a few hours in the fridge. It keeps in the fridge for a few days. Serve as is or with a drizzle of puréed berries.

 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.


 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks until well combined.


 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in cooled white chocolate mixture. Pour into the prepared springform pan.


 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for 15 minutes. Turn the oven off, leaving cheesecake inside for 15 more minutes.


 Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.


These grilled sweet potatoes are flavored with brown sugar and spices and cooked in foil on a hot grill. This is a favorite sweet potato recipe of mine and my sons. 

 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.


 Divide sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil.


 Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper.


 Fold the corners of the aluminum foil together and seal to form a pouch around each portion.


 Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Flavorful, rich teriyaki marinade for grilled salmon and other firm seafood.

 Whisk together teriyaki sauce, apple juice, brown sugar, vinegar, garlic, and pepper in a small bowl until marinade is well combined.


 Place salmon fillets in a glass baking dish. Pour marinade over fillets; cover and refrigerate for 4 to 6 hours.


 Remove fillets from marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.


 Meanwhile, cook fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.


Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

This fruit punch salad recipe is the perfect summer treat. It tastes exactly like that fake red fruit punch mix, only with really healthy, delicious ingredients. Our son loved it, and so did we! 

 Mix together grapes, strawberries, peach, blueberries, and apple in a large bowl until well combined. Pour orange juice over fruit salad and stir.


 Put oil in a medium saucepan over medium heat until hot. Add tomato and garlic and cook until soft, about 3 minutes. Add Italian seasoning, salt, and pepper; cook until sauce is fragrant, about 5 minutes. Add chopped basil and cook until soft, 1 to 2 minutes.


This mango sticky rice is a wonderful and authentic-tasting Thai dessert that's as good, if not better, than what you find in many Thai restaurants.

 Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.


 While the rice cooks, combine 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.


 Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.


 Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.


 Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice. Sprinkle with sesame seeds.


This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!

 Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot. Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes.


 Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.


 Stir in heavy cream and cream cheese until melted; do not boil.


This broccoli and mushroom salad is a great take-along salad for potlucks or picnics! Simple ingredients and super simple preparation make this an any-season favorite.

 Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.


 Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.


This poke cake with strawberries and sweetened whipped cream takes boxed cake mix to another level. Once chilled, cut into servings and top each piece with sweetened whipped cream. Garnish with strawberry slices, if desired. Store leftovers in the refrigerator.

 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.


 Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.


 Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.


 Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.


 Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.


Use hash browns as the crust in this quiche for a delicious breakfast or brunch recipe. Hash browns, diced ham, eggs, and more come together in this easy-to-make dish that everyone loves!

 Place hash browns in a medium bowl. Melt 5 tablespoons butter and pour over hash browns, season with seasoning salt or garlic powder as desired. Add 1 egg, mix well and press mixture onto the bottom and sides of a 9-inch spring form pan or pie dish.


 Bake in preheated oven until potatoes are golden brown and crispy around the edges, about 25 to 30 minutes. 


 While crust bakes, melt remaining tablespoon of butter in a medium skillet over medium-high heat. Add ham, pepper, and green onion; cook and stir until bell pepper slightly softens, about 4 minutes. Remove from heat.


 When crust is ready, spread ham mixture over the bottom; sprinkle cheese evenly on top. Whisk remaining 5 eggs and cream in a medium bowl; add salt and pepper to taste and mix until well blended. Pour mixture evenly over ham and cheese mixture. 


 Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in the preheated oven until filling is puffed and quiche is lightly browned around the edges, about 35 minutes.


If you are using a springform pan, grease it well and wrap the bottom of the pan with foil to catch any butter drips.

This camp breakfast idea is a good way to start a cold day in the morning, camping or otherwise. My mother used to make this warm, hearty recipe when we were camping. Serve in a bowl with toast and coffee for a satisfying breakfast.

 Cook and stir bacon in a large skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, discarding most of the grease.


 Add olive oil to the same skillet over medium heat. Add potatoes, salt, and pepper; cook and stir until browned and somewhat crispy, about 10 minutes.


 Mix onion into potatoes and cook until onion is translucent, about 5 minutes. Return bacon to the skillet; cook and stir until heated through, 1 to 2 minutes.


 Pour beaten eggs over potato mixture; cook and stir until eggs are set, 5 to 6 minutes.


Delicious Asian chicken with a sweet-savory glaze. This recipe is great for last-minute company or a quick dinner by rounding it out with a baked potato and tossed salad.

 Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.


 Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.


 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.


 Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).


This breakfast skillet is loaded with potatoes, bacon, onions, eggs, and shredded cheese for a hearty and delicious breakfast or brunch dish.

 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.


 Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.


 Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.


 Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!


This caprese salad with tomatoes, fresh mozzarella, and basil is drizzled with a sweet balsamic reduction and olive oil. Easy, impressive, and delicious! 

 Gather all ingredients. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.


 Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.


 Arrange alternating slices of tomato and mozzarella decoratively on a serving platter.


 Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.


This pig pickin' cake is a wonderful, easy-to-make dessert. Three layers get topped with frozen whipped topping and pineapple. I got the recipe from a lady in the Tennessee mountains.

 Prepare the cake: Mix together cake mix, mandarin oranges with juice, eggs, and oil. Pour batter into three greased and floured 8-inch round pans. Layers will be thin.


 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks.


 Make the frosting: Mix together whipped topping, crushed pineapple, and instant pudding mix.


 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat.


This salsa chicken recipe is very easy and quick! Someone gave me this recipe a few years back, and it has become a household favorite. Depending on your taste, you can use mild, medium, or hot salsa. I usually serve it with Spanish rice and Mexican-style canned corn.

 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.


 Place chicken breasts in the prepared dish. Sprinkle seasoning mix on both sides of chicken breasts.


 Bake in the preheated oven until chicken is tender and juicy and the juices run clear, 25 to 35 minutes.


 Continue baking until cheese is melted and bubbly, 3 to 5 minutes more.


This Philly cheesesteak is made with sirloin sliced into strips and seasoned with a delicious blend of herbs and spices for a flavorsome sandwich. Sometimes I toast the hoagie roll before topping it with the steak, caramelized onions, peppers, and cheese.

 Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl.


 Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.


 Heat 1/2 of the oil in a skillet over medium-high heat. Add steak; cook and stir to the desired doneness. Transfer cooked steak to a plate.


 Heat the remaining oil in the skillet. Add onion and green pepper; cook and stir until tender and caramelized.


 Divide cooked beef between the bottoms of 4 rolls. Layer with onion and green pepper, then top with sliced cheese. Place on a cookie sheet.


Unfurl the red, white, and blue with this beautiful patriotic flag cake perfect for the 4th of July, Memorial Day, or any favorite occasion. Assemble and frost the pretty cake and wait for the oohs and ahhs!

 Preheat oven to 350 degrees F (175 degrees C). Grease and line four 8-inch round cake pans with parchment paper.


 Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.


 To make the red cakes: Measure ½ of the cake batter into a separate bowl and whisk in red food coloring. Evenly transfer red cake batter into two of the 8-inch prepared cake pans; smooth tops with a spatula. Transfer ½ of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.


 Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.


 Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.


 Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.


 Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.


 Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.


 To assemble the cake, you will need two thin 8-inch red cake layers, one thin 8-inch white cake layer, one 4-inch thin red cake circle, one 4-inch thin white cake circle, and one blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.


 To assemble cake, place one 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.


 Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.


 Frost the entire outside of the cake generously with the remaining frosting.


 Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.


 Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make 'stars.' Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.


 To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.


This burger sauce has a zippy flavor that goes well in sandwiches or as a fry dip. It's a tangy sauce that can be made spicy or milder for kids.

 Whisk together mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl.


This pineapple cake is super easy to make. It's topped with a delicious cream cheese frosting. 

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-baking dish with cooking spray.


 Mix flour, white sugar, baking soda, and salt in a large bowl and make a well in the center.


 Add eggs, crushed pineapple with juice, and vanilla; whisk until well-combined.


 Bake in the preheated oven until top is deeply browned and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Let cake cool in the dish on a wire rack, 1 to 2 hours.


 To make the frosting: Combine cream cheese and butter for frosting in a mixing bowl; beat with an electric mixer until smooth, about 1 minute.


 Add confectioners' sugar and vanilla; beat until creamy, about 1 or 2 minutes more.


This recipe was tested in our test kitchen in November 2023 and updated to reduce the amount of sugar and baking soda based on user feedback.

I love a chocolate Frosty and discovered how easy it is to make at home with just 3 ingredients: chocolate milk, condensed milk, and frozen whipped topping.

 Mix chocolate milk, sweetened condensed milk, and whipped topping in a large bowl. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.


This recipe makes a very refreshing watermelon drink. You may also use cantaloupe or honeydew melon. It tastes just like the juices served in authentic Mexican restaurants. Serve in tall glasses over ice.

 Combine 1 cup water, watermelon, and sugar in a blender; process until smooth.


 Pour mixture into a large pitcher; stir in lime juice and remaining 7 cups water. Taste; adjust sugar or lime juice. Refrigerate until chilled, about 1 hour.


Soak corn briefly before grilling for the best corn on the cob you've ever eaten!

 Pour cold water into a large pot. Stir in sugar and 1/2 cup salt until dissolved. Place corn into the pot and allow to soak for at least 30 minutes but no longer than 8 hours.


 Preheat an outdoor grill for high heat and lightly oil the grate.


 Cook corn on the preheated grill, turning every 2 to 3 minutes, until slightly charred on all sides. Brush corn with butter; season with salt and pepper.


Mini blueberry zucchini bread. This recipe makes four delicious little summertime loaves!

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.


 Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini.


 Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined.


 Gently fold in blueberries. Pour batter into the prepared pans.


 Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes.


 Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!


This Mai Tai cocktail is made with two flavors of rum mixed with pineapple juice and orange juice to make a yummy, fruity drink.

 Add pineapple juice, orange juice, spiced rum, coconut rum, and grenadine. Shake vigorously and strain into a glass full of ice.


Crème fraîche is so easy to make at home with just heavy cream and cultured buttermilk. Sure, it takes a couple of days to make, but the effort is minimal, and the payoff is marvelous! It has a higher fat content than sour cream which makes it less likely to curdle when you cook with it.

 Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.


 Stir mixture, then screw on the lid. Refrigerate for 24 hours before using.


One of the easiest Italian chicken recipes: Boneless breasts marinated in Italian-style salad dressing, then baked. It's the simplest and most delicious meal ever, and my husband thinks I cook all day to make it!

 Pierce chicken breasts with a fork. Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.


 Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.


 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Bacon-wrapped jalapeño poppers with a creamy beef filling and a BBQ glaze. This recipe requires pre-cooked brisket which makes it a great way to use up any leftover brisket.

 Slice jalapeños in the shape of a "T." Cut a straight vertical line from top to bottom with a crosscut directly under the stem, making sure to cut only halfway through the jalapeños. Use a spoon to remove and discard all seeds and membranes. Place jalapeños on a baking sheet.


 Transfer jalapeños to a bowl of ice water for a few minutes to extract the rest of the seeds' oil. Blot dry with a paper towel.


 Spread 1 tablespoon cream cheese inside each jalapeño. Place about 2 ounces brisket inside each, then wrap with a slice of bacon. Place poppers on a baking sheet and season with salt and pepper.


 Bake in the preheated oven for 30 minutes. Remove from the oven and brush the tops with BBQ sauce. Return to the oven and bake 5 more minutes.


This s'mores cake is a delicious, chocolaty cake with crushed graham crackers and homemade marshmallow frosting between the cake layers, topped with a rich chocolate frosting and toasted marshmallow rosettes. A definite crowd-pleaser with all the flavors of the campfire treat in a cake! 

 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 9-inch cake pans with parchment paper, lightly spray with baking spray.


 Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract. Divide batter evenly between prepared pans, spreading into even layers.


 Bake in the preheated oven until toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans and let cool completely on a wire rack.


 While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to a spreadable consistency, about 1 ½ hours.


 Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat egg whites, sugar, and cream of tartar together in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute.


 Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer.


 Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes.


 Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.


 Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.


 Place 1 cake layer on a cake stand or plate, cut-side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top.


 Sprinkle 1/2 cup of the graham cracker crumbs evenly over top.


 Top with remaining cake layer, cut-side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula. Refrigerate stacked cake, uncovered, for 30 minutes.


 Spoon 1 ¼ cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides. Frost sides of cake using remaining chocolate mixture, smoothing into an even layer.


 Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake.


 Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs.


 Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design. Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours.


 Just before serving, use a kitchen torch to slightly brown marshmallow rosettes. Slice and serve cake.


This Grateful Dead drink made with vodka, rum, tequila, gin, and raspberry liqueur is considered the sweeter cousin of the Long Island Iced Tea. Like that drink, this cocktail packs a considerable punch!

 Combine tequila, vodka, rum, gin, and raspberry liqueur in a highball glass. Fill with ice and top with sour mix.


This Harvard beets recipe came from my Grandma and makes for a sweet and tangy treat. I have tried other recipes, but none are as flavorful as hers.

 Combine sugar, cornstarch, vinegar, and water in a saucepan. Bring to a boil, and cook for 5 minutes.


 Add beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt, and pepper, and remove from the heat. Serve warm or chilled.


This easy sock it to me cake uses a butter yellow cake mix and adds cinnamon, brown sugar, and pecans.

 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt cake pan.


 Combine 2 tablespoons cake mix, pecans, brown sugar, and cinnamon together in a medium bowl; set aside.


 Place remaining cake mix, eggs, sour cream, oil, sugar, and water in a large bowl; beat with an electric mixer on high speed for 2 minutes.


 Pour 2/3 of batter into prepared pan. Sprinkle with pecan mixture, then spread remaining batter evenly on top.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Cool in pan for 25 minutes; invert carefully onto a serving plate and let cool completely.


 Blend powdered sugar and milk together to make a glaze; drizzle over cooled cake.


Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing.

 Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.


This potato salad is amazing ... it takes some time to make but is SO worth it. It gets its creaminess from sour cream, mayonnaise, and yogurt.

 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly. Slice potatoes into a large bowl.


 Combine mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, celery seed, salt, pepper, garlic, onion salt, and garlic powder in a small bowl; mix until combined. Pour dressing over sliced potatoes and toss to coat. Gently stir in eggs.


Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.

 Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.


This cold tuna salad is a simple and good recipe that is great served on those hot summer days. It can even be prepared the night before so that it is ready and cold when you come home from work the next day. My husband never ate this until we got married; now, he requests it every other week in the summer. You can substitute chicken for the tuna, which is also great. I serve it on a leaf of lettuce, for looks, with an assortment of crackers. Happy eating!

 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.


 Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.


 Put frozen peas into a colander and rinse with hot water; drain well.


 Place macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put tuna in the bowl, flaking it apart.


 Stir mayonnaise into tuna mixture, a little at a time, until mixture is moist but not soggy. Season with salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.


Step up your deviled egg game with this recipe that adds a crispy exterior to that creamy filling everyone loves and expects.

 Cut eggs in half lengthwise and put yolks in a small bowl. Add mayonnaise, mustard, chili powder, salt, and pepper. Mash with a fork until smooth. Set filling aside.


 Place flour in a small bowl. Beat egg and hot sauce together in a separate bowl. Place panko in a third bowl.


 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.


 Rinse the egg whites and place on a clean work surface. Drop in the bowl of flour; toss until coated. Dip into the beaten egg and then in the panko.


 Place breaded egg whites in the air fryer basket. Spray tops with cooking spray. Cook for 3 minutes. Flip and spray tops with more cooking spray. Cook for 4 minutes more.


 Place the egg whites on a serving tray and spoon yolk mixture into the centers.


Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount consumed will vary.

This cherry pie recipe is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry category.

 Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs.


 Mix in cold water by hand just until dough holds together. Divide dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.


 Roll out 1 dough disk into an 11-inch circle and press it into a 9-inch pie dish. Place in the refrigerator until needed.


 Roll out remaining dough disk into an 11-inch circle for the top crust, transfer it to a plate or baking sheet, and refrigerate until needed. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.


 Place cherries, sugar, and cornstarch in a medium, non-aluminum saucepan. Allow mixture to stand until juices begin to release, about 10 minutes.


 Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer until juices thicken and become translucent, about 1 minute. Remove from heat and stir in butter and almond extract. Allow filling to cool to lukewarm.


 Pour cooled filling into prepared pie crust. Cover with top crust, trim and crimp the edges to seal, and cut vents for steam.


 Bake in the preheated oven on the preheated baking tray until crust is golden brown, 45 to 55 minutes. Allow to cool for several hours before slicing.


This is a simple but delicious dessert that doesn't take much time to throw together.

 Place peanut butter in a microwave-safe bowl; heat in microwave until smooth and creamy, 20 to 30 seconds. Stir graham cracker crumbs, sugar, and butter into peanut butter until evenly combined. Transfer to a 9x13-inch baking dish and press to form a crust. Refrigerate until chilled, about 2 hours.


 Beat milk and pudding mix together in a bowl until thick and creamy; pour over crust. Top pie with whipped topping to serve.


This chicken pasta salad has all the flavors of a chicken club sandwich. Delicious!

 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.


 Whisk Italian-style dressing and mayonnaise together in a large bowl.


 Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.


This nacho cheese sauce recipe makes a simple sauce that's delicious spread over tortilla chips. Add some sliced jalapeños to spice things up a bit.

 Melt butter in a medium saucepan over medium heat. Whisk in flour until a paste forms.


 Add cheese and salt; cook and stir until cheese has melted, about 15 minutes.


These candied almonds are a favorite with my father. They taste so good when warm! Substitute any nuts you prefer.

 Combine sugar, water, and cinnamon in a saucepan over medium heat; bring to a boil. Add almonds; cook and stir mixture until liquid evaporates and leaves a syrupy coating on almonds.


 Pour almonds onto the prepared baking sheet; use two forks to separate clumps and spread into an even layer.


A light sauce made with mayo, maple syrup, and mustard complements crispy Brussels sprouts for an easy side or appetizer made in the air fryer.

 Whisk together 1 tablespoon maple syrup, olive oil, salt, and pepper in a large bowl. Add Brussels sprouts and toss to coat. Arrange Brussels sprouts in a single layer in an air fryer basket without overcrowding; work in batches, if necessary. Cook for 4 minutes. Shake basket and cook until sprouts are deep golden brown and tender, 4 to 6 minutes more.


 Meanwhile, whisk together mayonnaise, remaining 1 tablespoon maple syrup, and mustard in a small bowl. Toss sprouts in some of the sauce mixture and/or serve as a dipping sauce.


These roasted potato wedges are flavored with fresh lemon juice and garlic, and make for an easy, savory side dish. They are delicious served with chicken or pork.

 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.


 Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.


 Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.


This was one of the first potato salad recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!

 Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.


 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.


 Peel the eggs and cut around the egg white; keep the yolk whole.


 Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.


 Toss potatoes and egg; crumble egg yolk on top and serve chilled.


For years, any time my mum makes her baked beans people ask for the recipe. There are rarely any leftovers, and the first thing people will ask at get-togethers is 'Who made the baked beans?' These baked beans are so simple to make, and so delicious you'll wish you would have doubled the recipe!
I tried tweaking the recipe once...the family consensus was 'Don't EVER mess with the recipe again.'

 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.


 Combine baked beans, ketchup, cooked bacon, brown sugar, and mustard powder in a bowl. Pour mixture into the prepared dish. Arrange bacon strips on top. Cover with aluminum foil.


 Bake in the preheated oven for 1 hour. Remove foil and continue baking until top is browned and crisp, 20 to 30 minutes.


This taco sauce is easy to make at home. The flavor competes with any brand you can buy at the grocery store and it's a fraction of the price. This recipe makes enough for three separate meals for a family of four. I divide the batch into thirds and freeze two servings in small freezer bags.

 Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan.


 Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.


This coconut Bundt cake recipe is a must for all coconut fans! It features a rich sour cream cake with double coconut flavor from both coconut extract and shredded coconut. Then the cream cheese frosting is topped with more shredded coconut for good measure!

 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).


 Beat butter and sour cream together in a large bowl with an electric mixer until well combined. Add sugar and beat until light. Add in eggs, 1 at a time, beating well after each addition. Stir in coconut extract and vanilla extract.


 Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared pan


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 30 minutes. Let stand for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Allow to cool completely.


 Beat together cream cheese, butter, and vanilla extract in a large bowl with an electric mixer until creamy. Gradually add confectioners' sugar until frosting is smooth.


Grilled pineapple is so easy and really good. Hot sauce gives it an extra kick and cuts the sweetness. Serve these as snacks while the rest of the grilled feast comes together but be warned, they go quickly!

 Place pineapple rings in a large resealable plastic bag. Add butter, honey, hot pepper sauce, and salt.


 Seal the bag and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.


 Preheat an outdoor grill for high heat and lightly oil grate. Grill pineapple rings until heated through and grill marks appear, 2 to 3 minutes per side.


This bacon gravy recipe is quick and easy to make. Nothing makes biscuits better than being smothered in a Southern-style bacon gravy. Delightful!

 Preheat the oven to 400 degrees F (200 degrees C). Place biscuits in an ungreased baking pan.


 Bake in the preheated oven until golden brown, 10 to 13 minutes or as directed on the package instructions.


 While the biscuits are baking, cook bacon in a deep skillet over medium heat until crisp, about 10 minutes.


 Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Whisk flour into bacon grease until smooth.


 Add milk and continue to stir over medium heat until thickened.


This milkshake without ice cream is my favorite milkshake recipe of all time! Super-quick, easy, and tasty!

 Place ice, milk, sugar, and vanilla extract into a blender; blend until smooth.


This caramel frosting is delicious. I have had this recipe for over 30 years. Cream may be substituted for the milk to add richness.

 Melt butter in a saucepan over medium heat. Stir in brown sugar and 3 tablespoons milk. Boil vigorously for 1 minute.


 Cool slightly, then beat in vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if mixture is too thick.


Lemony tart and just a little sweet. Wonderful on scones or croissants.

 Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.


 Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.


Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili

This award-winning Texas chili recipe was created and named by my daddy, who was born and bred in Texas. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do, too. Enjoy!

 Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.


 Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.


 Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.


 Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.


True Texans do not add beans to their chili, but my husband loves them. In Step 3, add as many drained and rinsed pinto beans as you wish. I add 2 cans, but shhhhhh, don't tell my Daddy!

This restaurant-quality carrot cauliflower soup is hearty and very tasty! I didn't have onions at home when I made this, and although the soup turned out really flavorful without them, I will probably add an onion or two next time. Garnish with basil, wonton noodles, and sour cream.

 Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper.


 Roast in the preheated oven for 20 minutes. Stir and continue roasting until vegetables are tender and slightly charred, 25 more minutes. Remove from the oven and stir.


 Bring vegetable broth to a boil in a large pot. Stir in curry powder and add roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.


 Blend soup with a potato masher or an immersion blender until smooth. Return the pot to medium heat. Stir in coconut milk and lime juice; simmer until heated through, 5 to 10 minutes.


This no-knead cinnamon raisin bread can be made with just a few pantry items. It takes a little hands-on time to prepare and will make your house smell like a bakery.

 Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.


 Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.


 Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.


 Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.


 Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).


 Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.


 Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.


This stew is my favorite use of leftover lamb! Serve with egg noodles, pearl couscous, rice, mashed potatoes, or all by itself in a bowl.

 Cook bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.


 Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary; season with salt. Bring to a boil. Remove from heat and cover.


 Bake in the preheated oven until lamb is tender, 2 to 3 hours.


For this spicy beef ramen recipe, if you partially freeze the steak, it will be a breeze to thinly slice. Then it'll need just a minute or two in boiling water for medium-rare. Garnish with bias-sliced green onions if preferred.

 Bring water to a boil in a large saucepan. Add ramen noodles and seasoning packet; cook and stir for 1 minute. Add mushrooms, edamame, soy sauce, and Sriracha; cook for 1 more minute.


 Add sirloin and cook until firm and reddish-pink and juicy in the center, 1 to 2 minutes. An instant-read thermometer inserted into meat should read 130 degrees F (54 degrees C) for medium-rare.


 Ladle soup into bowls. Garnish with cilantro and more Sriracha if desired.


This whimpies recipe is my Mom's — she's the best cook in the world. This is a family favorite that freezes well, too!

 Heat oil in a large pot over medium heat. Cook and stir celery, onion, green bell pepper, and garlic in hot oil until softened, about 5 minutes. Add ground beef, increase heat to medium-high, and stir until crumbly and browned, about 10 minutes.


 Stir in ketchup, chili sauce, water, parsley, vinegar, brown sugar, Worcestershire sauce, salt, pepper, mustard powder, chili powder, and paprika until well combined; bring to a simmer. Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.


 Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C).


 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


 In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.


This creamy, hearty chicken broccoli soup lets you get dinner on the table in less than 30 minutes. 

 Melt butter in a large saucepan or Dutch oven over medium-high heat. Cook and stir broccoli, mushrooms, carrot, and onion in hot butter until vegetables are tender, 6 to 8 minutes.


 Stir in flour, basil, and pepper until combined. Pour in milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add chicken; continue cooking until heated through.


This pastrami dip sandwich is a twist on the classic Reuben. I used pastrami instead of corned beef, which is a little spicier. No matter which you use, you'll enjoy this truly delicious hot dip, which is great served warm or at room temperature.

 Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.


 Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,


 Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.


This devil's food cake with cherry pie filling is the best you will ever eat but with a twist!

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.


 Beat together cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into the prepared baking dish.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.


 Heat together sugar, milk, and butter in a small saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until chocolate is melted. Set aside to cool and thicken to icing consistency, about 20 minutes.


 Poke holes into the top of cake. Pour chocolate icing over cake, allowing it to run down the edges.


This homemade duck sauce is made with chopped plums, apple juice, apricot preserves, soy sauce, and a pinch of garlic and mustard. I made this after trying lots of other duck sauce recipes and I think it's the best!

coarsely chopped plums or mixed fruit (apples, plums, and pears)

 Place plums in a stockpot over medium-high heat. Stir in 1 cup water, apple juice, brown sugar, apricot preserves, soy sauce, garlic powder, and dry mustard.


 Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce the heat and continue simmering until fruit is completely soft, about 40 minutes. Remove from the heat and let cool for 30 minutes.


 Transfer cooled mixture to a food processor or blender. Blend until completely smooth, adjusting the consistency with additional water if desired.


I wanted a great green deviled eggs recipe for St. Patty's Day but couldn't find one, so I came up with this. Hopefully, everyone will get into the St. Patrick's spirit with these deviled eggs!

 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes


 Prepare egg dye according to package directions in a large metal or glass bowl.


 Gently crack eggs but do not remove shells so egg dye can reach egg whites.


 Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.


 Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.


 Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.


 Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.


I absolutely love marinated cucumbers! This is my grandma's recipe. It's great to make and eat during the warmer months or at any family get-together.

 Whisk vinegar, sugar, salt, and celery seed together in a large bow.


This vegetarian mulligatawny soup is tasty and quick to make. It's a meatless version of the popular Indian soup. Excellent with naan (Indian flatbread) or served over rice.

 Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.


 Remove from the heat and purée soup with an immersion blender until smooth.


 Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.


This is an easy wonton soup for anyone looking for a base recipe. You can add more elaborate ingredients to the soup such as mushrooms, spinach, bok choy, celery, prawns, BBQ pork, etc. Or just enjoy its simplicity the way it is!

 Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.


 Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.


 Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.


This corned beef and cabbage recipe is something my mother has been making for years. She has no idea where the recipe came from, but it is absolutely the best. Easy and quick — enjoy!

 Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.


 Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.


 Bake in the preheated oven until meat is tender, about 4 hours.


 About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.


 Top cabbage and apples with remaining margarine and serve with sliced corned beef.


This Japanese-style pancake recipe makes fluffy pancakes that are so delicious, you might eat them without butter or syrup. The recipe is so simple that anyone can make it. Serve them right from the griddle or pan.

 Beat eggs and sugar in a bowl with an electric mixer on medium speed until well blended. Slowly mix in flour mixture; batter will thicken rather quickly. Slowly blend in milk, then vanilla extract.


 Lightly oil a griddle and heat over medium-high heat. Working in batches as necessary, drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes.


This white bean chicken chili recipe is one my family really enjoys. It's a light, spicy soup that's great in any season. For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.

 Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.


 Pour in chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.


 Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.


This air fryer chicken piccata features tender chicken fillets with a crispy breaded crust topped with a simple lemon-butter sauce infused with tangy capers.

 Prepare your dredging station: Whisk eggs, 1 tablespoon lemon juice, and garlic powder together in a bowl until well combined. Place flour, Parmesan, parsley, and salt into a wide, shallow bowl or pie plate; stir with a fork until well blended.


 Preheat an air fryer to 375 degrees F (190 degrees C) according to the manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.


 Place chicken between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until uniform and thin.


 Dredge chicken in flour mixture, then in egg wash, and then in flour mixture again. Place each piece into the air fryer as you go, arranging so no pieces overlap. If you have too many pieces of chicken, you can cook them in batches.


 Bake in the preheated air fryer until no longer pink in the center and the juices run clear, about 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


 While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in chicken broth, remaining 2 tablespoons lemon juice, and capers with their liquid. Bring to a simmer, then allow to simmer and reduce slightly while the chicken cooks; the sauce will be thin.


This lentil soup with lemon is made with chicken broth, carrot, onion, some spices, and a splash of lemon juice. It's delicious!

 Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion turn golden brown, about 5 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder. Cook and stir until spices are fragrant, about 2 minutes.


 Stir in chicken broth, lentils, and carrot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are soft, about 30 minutes.


 Working in batches, fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with the remaining soup. Alternately, you can use a stick blender and purée the soup right in the cooking pot. Do not purée all of the soup; leave it a little chunky.


 Stir in lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil, sprinkle with chili powder, and serve.


Baked in a cast iron skillet, this deep-dish pizza has a buttery, thick, and chewy pizza crust. The toppings are substantial but not so overwhelming that the dough won't cook. If you cook the sausage while the dough is proofing, you'll be ready to assemble the pizza that much faster. This pairs perfectly with a Caesar salad. Pizza never tasted so good! 

 Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand for 5 to 10 minutes, or until the yeast softens and begins to form a creamy foam.


 Turn the mixer to the lowest setting and slowly add 2 cups flour, 1/2 cup at a time. Add 1/4 cup butter and garlic salt, then slowly add the remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.


 Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place into the bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray place over the bowl, oiled-side down. Cover the bowl with a towel and let rise in a warm area until dough has doubled in volume, about 45 minutes. Punch down the dough and allow to rest for 20 minutes.


 After punching down the dough, heat a skillet over medium heat. Add bulk sausage and cook until browned and crumbly, about 5 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, retaining drippings in the skillet.


 Add sausage link to the drippings and cook until browned and no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Slice sausage.


 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with the remaining 2 tablespoons grapeseed oil.


 Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/2 of the mozzarella cheese over sauce, then layer with 1/2 of the bulk sausage, 1/2 of the sliced sausage, and 1/2 of the pepperoni. Repeat the meat layers once more, then top with the remaining mozzarella cheese.


 Bake on the bottom rack of the preheated oven until the crust is golden brown, about 25 minutes. Brush crust with melted butter, then season with Italian seasoning and garlic powder. Remove pizza from the skillet and let rest for 3 to 5 minutes before slicing.


My cast iron skillet is 12 inches. If yours is smaller, you will have excess dough. Please do NOT try making this in a regular skillet. This recipe is meant for a cast iron skillet, and I can't promise similar results if you attempt to make it in a regular skillet.

Wondering what to do with leftover pot roast and vegetables? The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.

 Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick the bottom and sides with a fork.


 Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower the temperature to 375 degrees F (190 degrees C).


 Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth and continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.


 Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press together to seal. Cut several slits in the top crust to allow steam to escape.


 Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.


This skinny meatloaf is like a traditional meatloaf but without all of the fat and calories. It's delicious!

 Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan lightly with cooking spray.


 Mix beef, bread crumbs, onion, Worcestershire sauce, 2 tablespoons ketchup, egg whites, brown sugar, salt, and pepper together in a bowl until well combined. Press into the prepared loaf pan.


 Bake in the preheated oven, uncovered, until no longer pink in the center, about 45 minutes. Spread the remaining ketchup over the top and continue baking until it bubbles and thickens, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


Make farro in the Instant Pot to use in salads, pilafs, and soups. Farro is probably my favorite grain. I find the Instant Pot gets it to the perfect texture, and I don't have to worry about overcooking it on the stove.

 Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure naturally according to manufacturer's instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.


This recipe for waffles makes great-tasting waffles that are perfectly fluffy!

 Preheat a waffle iron according to the manufacturer's instructions.


 Whisk eggs in a large bowl until fluffy. Mix in milk, vegetable oil, and vanilla until combined.


 Combine flour, sugar, cinnamon, nutmeg, baking powder, and salt in a separate bowl. Slowly pour flour mixture into egg mixture, stirring as you pour. Mix until few to no lumps remain, being careful not to overmix. Add more flour if the batter is too thin, or more milk if the batter is too sticky or thick.


 Ladle some of the batter onto the preheated waffle iron. Cook until the waffle is golden brown and the iron stops steaming, 2 to 5 minutes. Repeat to make the remaining waffles.


This vegan African-inspired peanut stew in the Instant Pot is one of my go-to favorites. It's served with cilantro and chopped peanuts. My hubby would eat it weekly, and he's not vegan.

 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.


 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.


 Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.


 Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.


 Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.


This delicious broccoli soup with Stilton cheese has a salty tang. Serve with a fresh baguette.

 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.


 Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.


 Purée soup with an immersion blender or use a blender or food processor.


 Heat a large skillet over high heat. Add pork chops and sear until browned, 1 to 2 minutes per side. Transfer to a slow cooker.


 Mix brown sugar, ketchup, onion, and lemon juice together in a bowl; spoon over pork chops. Cover and cook on Low until pork chops are very tender, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


Birria queso tacos are blowing up everywhere, and this is my take on what is currently the world's most trendy taco recipe. Seriously, when you make these, you're going to understand what all the fuss is about. Start with a batch of my Beef Birria and serve it with beef and cheese tacos and a super savory, aromatic consommé to take it up another level.

 Make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.


 Make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.


 Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.


 Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.


This turkey chili with lentils recipe is great. It's so filling, you hardly notice that it's good for you!

 Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce the heat to medium and simmer for 10 minutes.


 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add sausage, onion, celery, and garlic; cook and stir until sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook for 5 more minutes.


 Stir sausage mixture into simmering lentils. Continue to simmer until lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley.


This recipe for Normandy chicken is how my mum and grandma make it. The main things in this recipe are to have the chicken breasts really tender and to make sure the sauce is not too liquidy. Bon appetit!

 Heat olive oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet.


 Add drained mushrooms to the juices in the skillet and cook until they start to pop, about 5 minutes.


 Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).


This chili is savory, smoky, and easy to make. Sometimes I add a can of corn too. Maybe have some sweet cornbread muffins with honey on the side. 

 Cook onion and bacon together in a large pot over medium heat until onion is translucent, about 5 minutes. Add ground beef, garlic, and cumin; cook and stir until beef is completely browned, 7 to 10 minutes.


 Stir in water, kidney beans, diced tomatoes, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.


This healthy refried bean dip is easy to make — and quick! It's ready in minutes.

 Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.


 Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.


Chicken with blood oranges? I am so in love with this recipe! I set out to create a dish that highlighted the deep citrus flavor and absolutely beautiful coloring of blood oranges. Pair it with some fresh steamed vegetables for a healthy dinner!

 Place chicken breasts into a glass or ceramic bowl. Juice two of the blood oranges over the chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.


 Remove chicken from marinade and shake off excess. Season chicken with salt and pepper. Discard remaining marinade.


 Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side. Transfer to a plate and cover with aluminum foil.


 Melt butter in a clean skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent and garlic begins to brown, about 5 minutes. Stir in remaining blood orange juice, chicken stock, white wine, and parsley; bring to a boil. Return chicken to the skillet, reduce the heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to serving plates.


 Add honey to the pan juices and simmer until dissolved and the sauce has thickened, about 2 minutes. Spoon sauce over chicken and serve.


This Chinese-inspired sweet ginger tea recipe is deceptively simple but hard to resist. It's a great substitute for hot spiced apple cider during the holidays, and it warms the soul on a cold winter evening!

 Bring water and ginger to a boil in a saucepan, then reduce the heat to medium-low and simmer for 5 minutes.


 Add brown sugar and honey and stir until sugar dissolves. Strain out ginger and serve.


 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.


 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


This shrimp risotto is rich, creamy, and full of flavor. I like to marinate the shrimp in garlic and olive oil before making the risotto. I also simmer the shrimp shells in the stock for added flavor. So worth it! 

 Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.


 Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.


 Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.


 Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.


 Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.


I have used seared scallops in addition to the shrimp, and it is fabulous.

Chicken Vesuvio is a one-pan dish made with golden and crisp bone-in chicken pieces, roasted with garlic, onion, and potatoes, served with a lovely pan sauce and peas. Named after the volcano Mt. Vesuvio near Naples in Italy, it has become a signature Chicago dish that you'll absolutely love!

 Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.


 Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside.


 Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside.


 Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon.


 Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid.


 Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


 Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.


'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

 Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.


 Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).


 Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.


 Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).


This bread is known as Pizza di Pasqua in Italy. This recipe is from my friend Patricia. It came from her grandmother's family. It's exquisite when lightly toasted and spread with butter and a small amount of honey!

 Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.


 Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.


 Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.


 Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.


 Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.


 Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.


 Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.


Patricia's recipe called for shortening. I tried it with butter instead. Either should work.

These blueberry muffins are so good. I double the blueberries — they are so full of antioxidants and vitamins that you can never have enough. And they taste so good!

 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.


 Mix together 1/2 cup sugar, 1/3 cup flour, butter, and cinnamon in a small bowl with a fork until mixture resembles coarse crumbs. Set topping aside.


 Combine 1 1/2 cups flour, remaining 3/4 cup sugar, and baking powder in a large bowl. Place applesauce into a 1-cup measuring cup; add egg and enough milk to measure 1 cup; stir well, then mix into flour mixture until just combined. Fold in blueberries. Fill the prepared muffin cups to the top and sprinkle with topping.


 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.


These king cake cupcakes are less yeasty and more cake-like than the cake. They get you the vanilla-nutmeg-lemon-buttermilk flavor and fun colors of a traditional king cake — without waiting around for a yeasted dough to rise.

 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.


 Make cupcakes: Stir together flour, baking powder, nutmeg, baking soda, and salt in a large bowl. Beat together 3/4 cup plus 2 tablespoons sugar, butter, and vanilla in another large bowl with an electric mixer until well combined. Add egg whites one at a time, beating well after each addition. Separately add 1/2 of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined.


 Spoon batter into the prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.


 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely, about 30 minutes.


 Meanwhile, make frosting. Blend together cream cheese, butter, lemon juice, and lemon zest in a medium bowl with an electric mixer until light and fluffy. Beat in powdered sugar gradually until a spreading consistency is reached.


 Spread or pipe frosting over cooled cupcakes and decorate with luster dust and sanding sugars.


This delicious Korean beef bowl is quick and easy to make with ground beef. It's seasoned with fresh ginger, garlic, soy, sesame seeds, and crushed red pepper, but these ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

 Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.


 Stir in garlic, ginger, and sesame oil and cook until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until beef absorbs some sauce, about 7 minutes. Add 1/2 of chopped green onions.


 Serve over hot cooked rice; garnish with sesame seeds and remaining green onions.


This appetizing asparagus pasta dish is flavored with lemon zest and lemon juice. It's easy to make and can sit out during warm weather. Can be served hot, warm, or cold. 

 Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.


 Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is al dente and asparagus is tender-crisp but still bright green, about 3 more minutes. Drain pasta and asparagus.


 Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.


This is a yummy cake for spring when the strawberries are starting to come out. You know you've hit on a good recipe when everyone goes back for seconds!

 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.


 Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.


 Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.


 Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.


Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.

 Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.


 Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.


 Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.


 Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.


 Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.


 Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.


The Denver omelet is a change of pace from a French omelet and is known for its firmer texture and caramelized flavor. It's one of the first foods I learned to cook professionally as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.

 Beat eggs in a small bowl until just combined; do not overbeat.


 Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.


 Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along edges of omelet. Sprinkle Cheddar cheese and cayenne pepper over omelet.


 Cook, shaking the pan occasionally, until top is still wet but not runny, about 5 minutes. Use a spatula to fold omelet in half and transfer it to a plate.


My grandmother used to make this red cabbage and sausage dish. To pamper your budget, serve with mashed potatoes, mustard pickle, and pumpernickel bread.

 Place cabbage in a large kettle; add diced apple, 2 teaspoons salt, lemon juice, and water. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 15 minutes.


 Warm butter in a skillet over medium-high heat. Sauté onion until golden. Add onion to cabbage mixture along with 1 teaspoon salt, pepper, vinegar, and sausage. Cook, covered, until sausage is heated through, 20 to 30 minutes.


 Spoon cabbage onto a heated platter and top with sausage to serve.


This broccoli salad with grapes is a refreshing yet hearty family recipe that has been adopted by all our friends. We never steam a bushel of crabs without having a huge bowl of this salad and corn on the cob on the table. This dish is simply mandatory at every BBQ, potluck, or pitch-in event!

 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable plastic bag and set aside.


 Whisk mayonnaise, vinegar, sugar, and pepper together in a separate bowl; crumble remaining slice of bacon and fold into dressing.


 Pour dressing over broccoli mixture; toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.


We sometimes substitute sunflower seeds with chopped pecans or toasted sliced almonds.

This soup is my families favorite. Very thick and creamy. My dad used to make this for me when I was a child and now I make it for my children. It is perfect for a cold fall day! Store leftovers in a covered container. This soup gets better and better as it sits.

 Heat a skillet over medium heat. Add bacon and fry until crisp, 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.


 Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.


 Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.


 Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.


 Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid, about 15 minutes. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.


Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.

 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.


 Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.


 Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.


 Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.


 Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.


This garlic marinade with thyme and Italian seasoning is easy and versatile. A nice alternative to bottled dressings for marinade! 

 Combine water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt, and ground black pepper in a medium bowl; mix well.


To use the marinade: Pour into a resealable plastic bag; add your favorite meat, coat with the marinade, squeeze out excess air, and seal the bag.

Go figure – everyone is being good and posting healthy meals since it is the beginning of the year, and here I am tempting you with a very unhealthy dish! You may be wondering if the title was a typo. But it's not! This side dish gets it's name because it is a popular dish for luncheons after funerals. But don't worry, you can eat this creamy, cheesy side dish anytime – not just following a funeral, thank goodness.

 Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter.


Easy and delicious ground sausage and cabbage soup with rustic Italian flavor.

 Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.


 Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.


I do not use salt or pepper with this, as the sausage and broth seem to have enough. Feel free to add as you need.

Pass on the seasonal, store-bought creamer and make your own. It's simple, takes just 5 ingredients, you know exactly what is in it, and you can have it all year-round. Cover and store in the refrigerator, shaking before each use.

 Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.


 Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.


These fried California rolls are the result of invention becoming the mother of necessity. We are a family that absolutely loves sushi but don't always have all the ingredients at home to make it. So, here is my reinvented version of the California roll!

 Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.


 Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.


 When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.


 Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.


 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).


 Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.


 Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.


I enjoyed a creamy chicken tortilla soup at a restaurant in my town, but they closed up and I have not been able to find a great version since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings include sour cream, shredded Cheddar, and avocado.

 Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.


 Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.


This keto New York cheesecake is an adaptation of a popular recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise, it tastes just like my favorite NY cheesecake. Enjoy!

 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.


 Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.


 Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.


 Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.


It's famous for a reason. This game-day queso dip is not only a creamy, delicious appetizer-it may be one of the best reasons for football to exist.

 Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.


Serve with assorted cut-up fresh vegetables and tortilla chips. Leftover dip can easily be refrigerated. Reheat the next day and spoon over hot baked potatoes or cooked pasta.

These stuffed salmon fillets make a fancy-looking fish dinner using an easy savory filling made with canned crab, shrimp, lemon, bread crumbs, and Parmesan cheese.

 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.


 Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.


 Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.


 Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.


 Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.


Sometimes I make it using premium lump crab and shrimp from my local fish market.

Spam musubi is a popular snack in Hawaii. It is a type of sushi that features marinated cooked Spam and rice wrapped with nori. I got this recipe from a local Hawaiian friend when I was living there.

 Soak uncooked rice in water to cover for 4 hours; drain and rinse.


 Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.


 Remove pan from heat and stir in rice vinegar. Set aside to cool.


 Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.


 Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side.


 Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of a sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.)


A favorite family dessert that layers pudding and a cream cheese mixture over a cookie crust!

chocolate sandwich cookies with extra creme filling (such as Double Stuf Oreos®), or more to taste

 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C).


 Blend cookies in a food processor until finely crushed. Mix in melted butter. Press crust mixture into the bottom and 1/4 inch up the edges of a 9x9-inch baking dish.


 Whisk milk and pudding mix together for 2 minutes. Let stand until thickened, about 5 minutes.


 Wipe out food processor and blend together cream cheese, 1 cup whipped topping, and confectioners' sugar. Layer cream cheese mixture over the baked crust.


 Spread the pudding on top. Top off with the remaining whipped topping.


These cream cheese bars are very easy and deliciously rich and gooey.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.


 Unroll one can of crescent rolls and press dough into the bottom of the prepared pan. Set second can aside.


 Mix together cream cheese, 1 cup sugar, and vanilla in a medium bowl until smooth and creamy. Spread over crescent dough layer. Unroll second can of crescent rolls and lay dough on top of cream cheese mixture; do not press down.


 Pour melted butter over the entire pan. Combine remaining 1/4 cup sugar and cinnamon in a small bowl; sprinkle on top.


 Bake in the preheated oven until top is crisp and golden, 25 to 30 minutes. Once cool, cut into 24 squares.


Paralyzer cocktail made with cola, coffee liqueur, vodka, and milk. I have been told that my vodka paralyzers are the best. These are especially yummy topped with a maraschino cherry, but that is by no means necessary. Make sure you add the ingredients in the order listed, or else the milk may curdle.

 Pour in cola, coffee liqueur, and vodka in the order listed; add milk and stir briefly. Top with a maraschino cherry.


This blue motorcycle drink is a boozy cocktail that's kind of like a Long Island iced tea, but with a colorful twist!

 Fill a cocktail shaker with ice. Add vodka, tequila, rum, gin, Blue Curacao, sour mix, and lemon-lime soda; shake vigorously to get lots of froth.


 Pour the contents of the shaker, including ice, into a tall bar glass and garnish with a slice of lemon.


This grilled lemon pepper chicken dish is super simple to make with fresh lemon juice, garlic, rosemary, and black pepper. While the chicken is marinating, you have time to prep your sides to serve alongside the grilled chicken.

 Stir lemon juice, garlic, oil, rosemary, salt, pepper, and mustard together in a bowl until well combined. Using a fork, prick each chicken breast all over 8 to 10 times.


 Add chicken breasts to bowl with lemon juice mixture and toss to coat completely, using your hands to gently massage lemon juice mixture into each chicken breast. Cover bowl with plastic wrap and refrigerate for 1 hour.


 Preheat an outdoor grill for medium-high heat and lightly oil the grate.


 Place chicken breasts on oiled grates; grill, covered, until chicken breasts are lightly charred, no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).


 Transfer chicken breasts to serving platter; serve with lemon wedges.


This seafood salad recipe combines juicy shrimp, crabmeat, celery, red onion, mayo, and dill to make a refreshing chilled salad for a hot day. Delicious served on buns or on shredded lettuce.

 Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.


 Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.


 Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.


 Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.


This peach butter made with fresh, ripe peaches and flavored with cinnamon is a wonderful delight in the winter to remind you of how summer tastes. Great on ice cream, waffles, or hot buttered biscuits!

 Bring a large pot of water to a boil. Set out a large bowl of ice water.


 Carefully put 2 peaches at a time in boiling water; leave until scalded, 30 seconds to 1 minute. Quickly transfer to ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.


 Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.


 Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.


 Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.


 Add sugar, cinnamon, and nutmeg to peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.


 Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.


 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.


 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.


This stuffed salmon recipe is quick and easy to make with simple ingredients for a delicious special dinner for two. 

 Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.


 Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.


 Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.


 Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.


 Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.


 Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.


 Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.


 Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.


Mango lemonade is the perfect drink when it's hot outside. It's simple, beautiful to look at, and delicious. That's why I love to make this mango lemonade all summer long!

 To make the simple syrup: Combine sugar and water in a saucepan over medium-high heat. Bring to a boil and stir until sugar has dissolved. Remove from heat and allow to cool.


 To make the mango lemonade: Combine mango and 1 cup water in a blender or food processor until smooth. Pour mango through a strainer into a pitcher. Stir in lemon juice and simple syrup. Mix well.


These grilled BBQ ribs have a delicious smoky flavor that Southerners expect without all the grilling time. The ribs are baked, then grilled and basted with a homemade BBQ sauce for just 30 minutes. 

 Preheat the oven to 350 degrees F (175 degrees C). Place ribs in two 10x15-inch roasting pans. Pour water and red wine vinegar into a bowl; stir to mix. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with juices halfway through cooking.


 To make the BBQ sauce: Mix ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt together in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.


 Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with BBQ sauce, and grill 8 minutes. Turn ribs, baste again with BBQ sauce, and grill 8 minutes.


I use this recipe for spare ribs too. Just bake for 15 minutes longer.

This watermelon slushie is just perfect for hot days! Watermelon, ice, and a bit of lime juice are simply blended together to make this quick and easy summer drink.

 Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.


This homemade lemonade is easy to make and gets a flavor boost from blackberries. The end result is light and refreshing which is perfect for those hot summer days.

 Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.


 Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.


 Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher; discard solids. Serve over ice.


Singapore chicken rice is indigenous to South East Asia. It is incredibly easy to make and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends with this delicious recipe! Serve chile sauce as a condiment.

 Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge chicken breast-side down into the water.


 Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning chicken over half way through.


 While chicken is cooking, heat vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry shallots, ginger, and garlic in oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes.


 When chicken is cooked, remove it from the pot, and place under cold running water to tighten the skin; rub the skin with sesame oil and chop chicken into pieces. Place chicken pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.


Fish pie is a traditional British dish with cod and peas in a creamy sauce topped with mashed potatoes for a very tasty, comforting meal.

 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.


 Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-size pieces.


 Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.


 Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.


 Melt remaining 1/4-cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, continuously stirring, to make base of sauce. Add 1/2 of sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.


 Place fish mixture in an oven-proof dish; press boiled eggs gently into filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.


 Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.


This French toast without milk is perfect for those who like a more solid French toast. My son's friends really liked this and would ask for the recipe to take home for their moms to make! Serve with butter and syrup.

 Beat eggs in a wide mixing bowl; mix in sugar, vanilla extract, cinnamon, and nutmeg.


 Dip 2 slices of bread into egg mixture, ensuring both sides are covered; place in the skillet and cook until golden brown, about 4 minutes per side. Repeat with remaining 2 slices of bread. Serve warm.


You might need to stir the mixture before dipping the third and fourth slices as the spices may clump together.

These ham cakes are a great way to turn leftover Easter ham into a perfect combo of pancakes and croquettes. Serve with a honey mustard sauce or any variety of chutneys. Applesauce is also a nice accompaniment.

 Mix together mashed potatoes, ham, green onions, 1/4 cup bread crumbs, egg, Dijon mustard, dill weed, salt, and black pepper in a large bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup bread crumbs.


 Scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. Press both sides of patty into bread crumbs; tap off any loose crumbs. Repeat with remaining mixture.


 Heat oil in a large skillet over medium heat until very hot. Fry patties, 2 to 3 at a time, in hot oil until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.


The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

These peanut butter chocolate chunk bars are amazing treats that will satisfy any craving for peanut butter and chocolate.

 Beat together butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla. Add peanut butter and beat until incorporated.


 Sift together flour and baking soda in a separate bowl; mix into butter mixture until well combined. Fold in chocolate chunks until evenly distributed. Spread batter into a 13x9-inch baking dish.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.


A dill caper sauce makes this chicken dish outstanding. I used another recipe for inspiration and created this recipe. The sautéed chicken breasts are topped with a rich and flavorful dill caper cream sauce that would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.

 Place flour onto a large plate. Dredge chicken breasts in flour and season with salt and pepper. Set aside.


 Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to the skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, cover with aluminum foil, and keep warm.


 Pour white wine into the same skillet and deglaze by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly, until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.


These delicious low-carb protein muffins make a great grab-and-go breakfast or snack. You can jazz them up by adding chocolate chips, nuts, chia seeds, etc.

 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.


 Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.


 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.


We made these black-eyed peas and ham hocks when our family was visiting. We went to Disney World on New Year's Day, and I just had to have black-eyed peas before midnight. To make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will, too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas.

 Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak for 8 hours to overnight.


 Place ham hocks into a stockpot with 6 cups water. Bring to a boil, reduce heat to low, cover the pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate ham stock, 8 hours to overnight.


 Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in peas; add onion, garlic, red pepper flakes, and sugar.


 Skim congealed fat from the surface of ham stock; discard. Pour stock into the slow cooker. Add enough water to cover peas by 1 1/2 inches.


You may discard or find another use for the unused ham hocks. After cooking in the slow cooker, check for any bones that may have fallen off.

This overnight chai oatmeal tastes more like a dessert than breakfast! Top with almonds if you like.

 Combine oats, almond-coconut milk, chia seeds, coconut, cardamom, cinnamon, vanilla, ginger, and nutmeg in a serving bowl until well combined. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.


This crock pot chicken and lentil soup is a total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices, and the chicken is just so incredibly flavorful and tender. 

 Combine green lentils, tomatoes, onion, minced garlic, cumin, oregano, chili powder, paprika, garlic powder, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings. Settle chicken thighs into broth, ensuring they are submerged in liquid.


 Cook on High for 4 hours. Chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).


 Use tongs to remove chicken from soup to a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite-sized pieces; discard the bones. Stir meat into soup and adjust seasonings as desired.


These air fryer beer-battered fish fillets turn out great. This cooking method takes a little longer to ensure the batter adheres to the cod fillets, so it's best to plan in advance.

 Make chips: Peel potato and cut into 12 wedges. Pour 3 cups water into a medium bowl and submerge potato wedges for 15 minutes. Drain off water and replace with fresh water. Soak wedges for 15 more minutes.


 Meanwhile, prepare fish: Mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a large bowl. Pour in 1/2 cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time.


 Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon 1/2 of the batter over fillets. Place the rack in the freezer to allow batter to solidify, about 35 minutes. Flip fillets over and coat the other side with remaining batter. Return to the freezer for 35 more minutes.


 Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes.


 Cook frozen fish fillets in the preheated air fryer for 15 minutes, flipping at the halfway point.


 Meanwhile, drain off water from potato wedges and blot dry with a paper towel. Place in a medium bowl and add oil, salt, and pepper; toss until well coated.


 Cook coated potato wedges in the preheated air fryer for 15 minutes.


These open-faced Ukrainian sandwiches are very easy to make and really good. If you can find Eastern European-style sausage, then try it with that; otherwise, use your favorite cold cuts. They are called 'Kanapki' in Ukrainian.

 Stir together cream cheese, butter, and garlic in a small bowl until well combined. Spread onto each bread slice. Top each with a sausage slice, cucumber slice, and tomato slice, then sprinkle chopped egg over each one. Serve open-faced.


This blender Hollandaise has all the same ingredients and consistency as the classic sauce, but no double boiler and no chance of the sauce separating. I love the lemony flavor on freshly steamed asparagus!

 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.


 Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.


 Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.


The best recipe for cheesy chicken and rice in the crockpot I have come across!

 Place chicken in the bottom of a slow cooker. Scatter onion over the top. Cover with condensed soup.


 When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 25 minutes.


 Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.


Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.

 Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.


 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.


 In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.


I love apple crisp, and I love rhubarb crisp, so I tried combining different amounts of apple and rhubarb and came up with this recipe that everyone loves. Best served warm.

 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.


 Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined. Spread fruit mixture into the bottom of the prepared baking dish.


 Mix oats, remaining 1 ½ cups flour, and brown sugar in a separate bowl; cut in butter until crumbly. Spread evenly over fruit mixture.


 Mix 2 tablespoons white sugar with remaining 1/2 teaspoon cinnamon in a small bowl; sprinkle over oat topping.


 Bake in the preheated oven until fruit is bubbling and thick and topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes, then serve.


This main dish is beautiful in its presentation and always comes out tender and juicy even if you overcook it a little. The crust of bread crumbs holds in all the juices and adds a great look and taste to the finished product.

 Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C).


 Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.


 Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.


 Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.


 Let the pork rest for 10 minutes, then cut into 1/2 inch slices.


Make the tropical fruit mix ahead and blend when ready to serve.

 Place pineapple, spinach, mango, peaches, banana, cucumber and chia seeds in a large resealable plastic bag or lidded container. Squeeze out the air. Freeze for up to 1 month.


 When ready to blend, add contents of bag to blender. Add coconut milk and orange juice and blend on high until mixture is smooth. Serve immediately.


This raisin sauce for ham is easy and inexpensive to make. This recipe came from my mother and has always been one of my favorites. It's wonderful for glazing the top of the ham during the last 30 minutes of cooking, or you can serve it with the finished ham.

 Bring water to a boil in a saucepan over high heat. Stir in raisins, then reduce the heat to medium and boil until raisins are very tender, about 5 minutes.


 Whisk in brown sugar and salt, then gradually whisk in cornstarch to avoid lumps forming. Simmer over low heat until glaze has thickened, about 10 minutes.


These baked beans from scratch are made by combining navy beans, molasses, and maple syrup to make this classic dish at home.

 Place beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.


 Preheat the oven to 375 degrees F (190 degrees C). Stir ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.


 Once beans have simmered for 1 hour, drain, and reserve cooking liquid. Pour beans into a 1 1/2-quart casserole dish; stir in chopped onion and molasses mixture. Stir in enough reserved cooking liquid so sauce covers beans by 1/4 inch.


 Cover and bake in the preheated oven for 10 minutes; reduce heat to 200 degrees F (95 degrees C) and cook 6 hours longer, stirring beans after they have cooked for 3 hours. Once beans are tender and sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.


This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!

 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.


 In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.


 Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.


 Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.


 Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.


 To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.


This Irish beef stew is made in the slow cooker for pure comfort food on a chilly day. A little prep time is needed upfront. Don't be fooled by how much onion and garlic are used. It's honestly not too much. Cheers!

 Place potatoes, carrots, onion, and garlic into a slow cooker.


 Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.


 Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.


 Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.


 Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.


Turkey Tetrazzini is a quick and easy way to turn leftover turkey into a family favorite.

 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.


 Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm.


 While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.


 Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.


 Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.


 Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.


 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.


 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.


An old family recipe for whiskey butter and Irish soda bread that gets rave reviews!

 Place raisins into a small bowl. Pour in whiskey and allow to soak, 8 hours to overnight.


 The next day, strain raisins, reserving whiskey. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.


 Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl. Stir in drained raisins, orange peel, and caraway seeds. Beat in buttermilk and 1/4 cup melted butter until incorporated and batter is thick. Transfer to the prepared casserole dish.


 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.


 Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.


This fried squash recipe was my grandmother's and it actually won a Blue Ribbon at the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash like yellow squash or zucchini would also be good.

 Whisk milk and egg together in a small bowl. Combine flour, cornmeal, garlic salt, pepper, and salt together in a separate bowl.


 Heat oil in a deep skillet over medium-high heat to 350 to 375 degrees F (180 to 190 degrees C).


 Dip each squash slice into egg mixture, then dredge in flour mixture to coat.


 Fry coated squash slices in hot oil, a few at a time, until crisp and golden brown on both sides. Drain on paper towel and serve immediately.


This jungle juice recipe makes a great alcoholic punch that will serve many on a limited budget. Serve chilled or add vanilla ice cream if you wish.

 Pour orange drink, pink lemonade, pineapple-orange juice blend, vodka, rum, and fruit punch into a large punch bowl or container; stir well.


This recipe for macaroni salad with egg is a slightly sweet, classic macaroni salad.

 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.


 Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl.


 Chill in the refrigerator for 30 minutes before serving. Enjoy!


This is my take on the Japanese egg salad sandwich (tamago sando) which is world-famous, plus I'm going to show you how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed milk bread.

 Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.


 Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.


 Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.


 Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.


I used Dijon mustard for the Kewpie-style mayonnaise, but regular yellow will work. Also, if you have any MSG laying around, or Hondashi (which is a powdered dashi base), you could add some of that for some extra savory-ness, but this version is very savory as-is.

This chicken enchilada recipe is easy to make with tortillas, tender chicken, and a deliciously cheesy sauce for a family-pleasing Mexican meal.

 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).


 Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.


 Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.


 Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.


 Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.


This crockpot Buffalo chicken is great for hearty sandwiches that will please those who love Buffalo chicken wings. This recipe is perfect for those days spent watching football. I like to top these with blue cheese or ranch dressing.

 Place chicken breasts into the slow cooker; pour in 3/4 of the wing sauce and ranch dressing mix.


 Pile shredded chicken and sauce onto hoagie rolls. Serve with remaining Buffalo sauce.


This grasshopper pie is fluffy, minty, cool, and creamy with a chocolate sandwich cookie crust. It's easy to prepare and has a festive color.

 Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.


 Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.


 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.


 Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.


These boneless wings are a great way to have chicken. I had these at a pub and fell in love with the taste. They're a nice change from your regular chicken wings. Serve with blue cheese dressing for dipping.

 Gather all ingredients and heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).


 Combine flour, salt, black pepper, cayenne pepper, paprika, and garlic powder in a large bowl.


 Dip each piece of chicken in egg mixture, then roll in flour mixture. Repeat so that each piece of chicken is double-coated. Refrigerate breaded chicken for 20 minutes.


 Fry chicken in hot oil in batches. Cook until golden brown and juices run clear, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


 Combine hot sauce and butter in a microwave-safe bowl. Heat sauce in the microwave until melted, 20 to 30 seconds. Pour sauce over fried chicken; mix to coat.


This recipe for perogies has been in the family for generations, with a few alterations of course! My grandfather is Polish, and his mother taught my grandmother how to make these delicious dumplings. Serve plain, or with butter, sour cream, bacon, etc. Perfecting the pierogi technique takes time, and after a while, you will develop your own system.

 Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.


 Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.


 Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.


 Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.


 Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center.


 Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.


 Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.


 To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.


This taco pie is a quick, easy meal that is very filling. Some people will also top it with regular taco toppings such as lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches. Serve with taco sauce.

 Lay crescent dough flat on the bottom of a 9-inch square pan and bake according to package directions.


 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in taco seasoning.


 Spoon beef filling into prebaked crust; add a layer of sour cream and sprinkle with shredded cheese. Top with crushed nacho chips.


 Bake in the preheated oven until cheese has melted, about 10 minutes.


Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's version. It is incredibly delicious! This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.

 Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.


 Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.


 Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved.


 Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.


 Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool.


 Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.


 Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.


 Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled crust. Chill for 1 to 2 hours.


 Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form.


 Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight.


These Turkish eggs were a delicious surprise for me! I feel like I've seen and done it all at my age, so you can only imagine my delight at finding a new way to prepare eggs. I would never have thought to pair yogurt with poached eggs and spicy red pepper butter, but it might be my new favorite breakfast. Serve with toasted crusty bread for dipping.

 To make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.


 To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.


 To make parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.


 To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.


 Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.


These Southwest egg rolls aren't your traditional egg rolls! Small flour tortillas stuffed with an exciting spicy chicken filling with corn, black beans, jalapeños, and cheese are deep-fried until crispy for a great appetizer.

 Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.


 Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.


 Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.


 Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.


 Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.


 Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.


We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

This is a traditional Filipino recipe for lumpia, or fried spring rolls. They're made with paper-thin lumpia wrappers and filled with a savory mixture of ground pork, cabbage, and other vegetables. Serve lumpia as a side dish or appetizer with a sweet chili dipping sauce.

 Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.


 Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.


 Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.


 To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.


 Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.


 Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.


 Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.


 Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.


For thinner lumpia, use 60 lumpia wrappers, and half the amount of filling per wrapper (or 1 ½ tablespoons filling each).

Using an air fryer to cook a whole chicken is the way to go. You'll end up with super crispy skin on all sides and even the white meat stays tender and juicy. Don't skip the resting step as this allows the juice to absorb back into the meat.

 Gather the ingredients. Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.


 Whisk olive oil, Italian seasoning, poultry seasoning, paprika, and salt together in a small bowl.


 Pat chicken dry using paper towels. Brush spice mixture over entire chicken, including underneath the wings.


 Place chicken in the basket of the air fryer breast side down; cook, undisturbed, for 45 minutes. Carefully flip the chicken over using tongs; cook until an instant-read thermometer reads 165 degrees F (74 degrees C), about 20 minutes.


Scotcharoos are a wonderful combination of peanut butter, chocolate, and butterscotch with a crispy texture. This recipe was my mother's and a favorite treat when I was a kid. My family loves them now!

 Mix peanut butter, corn syrup, and sugar together in a large pot; cook and stir over medium heat until peanut butter melts. Bring mixture to a boil. Remove from the heat.


 Stir in rice cereal until well combined. Transfer mixture into the prepared pan and pat it down with buttered hands.


 Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread over top of bars.


 Cool completely, about 20 minutes, before cutting into 24 squares.


This egg salad with ranch dressing is simple but still delicious! Great for leftover Easter eggs.

 Mix together eggs, cucumber, ranch dressing, mustard, salt, and black pepper in a large bowl until well combined.


A rich chocolate filling on a chocolate base topped with pink icing and chocolate stripes. These elegant ladies are welcome in anyone's kitchen!

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.


 In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy.


 Pat into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven.


 In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.


 Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.


 In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan.


 Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes.


This strawberry smoothie recipe blends strawberries with milk, yogurt, sugar, and vanilla for an icy-cold treat. You'll love it!

 Combine strawberries, milk, yogurt, sugar, and vanilla in a blender. Add ice and blend until smooth and creamy.


Use this Valentine's Day chocolate recipe to make a special gift. Find yourself a nice decorative box to put these best Valentine's chocolates in. It doesn't hurt to have the word "love" on the box. The flavor profile of these chocolates is perfect: dark chocolate with just a hint of warmth.

 Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour over chocolate and let stand for 3 minutes. Stir gently until chocolate mixture is completely smooth.


 Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 to 60 minutes.


 Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Rough-cut candy into 1/2-inch squares.


 Place chocolate squares into cocoa powder and toss gently to coat.


This smoked corned beef brisket features a homemade dry rub of coriander, mustard seed, fennel, and paprika that really brings out the flavor.

 Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.


 Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.


 Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.


 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.


 Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.


 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.


Bannock bread was made by our ancestors when on the trail. Try throwing in blueberries or raisins for added flavor.

 Stir together flour, baking powder, and salt in a large bowl. Pour water and melted butter over flour mixture. Stir with a fork to make a ball.


 Turn dough out onto a lightly floured surface; knead gently about 10 times. Pat into a flat circle, 3/4- to 1-inch thick.


 Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.


Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil.

 Transfer potato slices to a large bowl of cold water as you slice them.


 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.


 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.


This sous vide cod recipe produces flaky, moist fish with very little hands-on time. Never eat another piece of overcooked cod again! 

 Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes.


 Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and 2 lemon slices.


 Divide shallot slices between 2 resealable plastic bags. Place a cod loin on top of shallot slices. Close the bags, leaving 1 small corner open.


 Lower the bags into the preheated water and submerge until all the air has been expelled. Close the corners and turn on the timer.


 Remove the bags when the timer goes off. Carefully transfer cod to serving plates. Drizzle 1 tablespoon cooking liquid from each bag over each loin. Garnish with extra lemon slices.


This decadent Irish brownie dessert is perfect for a St. Patrick's day celebration full of green!

 Place unsweetened chocolate in a microwave-safe cup or bowl. Heat in the microwave, stirring at 15-second intervals, until chocolate is smooth. Allow to cool slightly.


 Transfer melted chocolate to a large bowl. Stir in sugar and margarine until smooth. Beat in eggs one at a time until incorporated, then stir in 2 1/2 teaspoons vanilla. Stir in flour just until blended. Pour batter into the prepared dish and spread evenly.


 Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center — this is normal. Remove from the oven and cool in the pan set over a wire rack.


 To make the middle layer, beat together confectioners' sugar and 1/2 cup butter in a large bowl with an electric mixer until well combined. Add milk as needed to get a spreadable consistency. Stir in peppermint extract and green food coloring until incorporated. Spread over the cooled pan of brownies. Refrigerate for 30 minutes.


 Place chocolate chips and 6 tablespoons butter in a microwave-safe bowl. Heat in the microwave until melted, stirring every 20 seconds until chocolate is smooth. Stir in 1 tablespoon vanilla until incorporated. Pour over chilled brownies and quickly spread to cover the surface. Cool again in the refrigerator until firm, about 10 minutes. Cut into squares and serve.


My mother, Faye Grant, has been making this Passover apple cake for Seder for years. It's the best apple cake you'll ever taste!

 Preheat the oven to 350 degrees F (175 degrees C ). Grease a 9x13-inch glass baking dish.


 Beat oil, sugar, and eggs in a large bowl with an electric mixer until well combined. Stir in matzo meal, potato starch, and 1 teaspoon cinnamon until incorporated. Set aside.


 Toss apples with brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a separate large bowl.


 Layer 1/2 of the dough into the prepared baking dish. Pour apple mixture on top, then pat remaining dough over apples. Sprinkle with some brown sugar, if desired.


This recipe was passed down from my grandmother to my mom, from mom to me, and from me to my daughter. For many years my dad has reaped the rewards of this pie from one of us, as it's the only Father's Day and birthday gift he has ever requested.

 Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.


 Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.


 Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.


 Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.


 Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.


This recipe is SO savory and SO beefy, it can be a meal in itself!!

 In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.


 Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.


 Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.


This pulled pork and sauerkraut dish is great for serving a large crowd, buffet-style, on New Year's Day. The longer you cook this dish, the more flavorful the kraut will be! It can also be made in a slow cooker.

 Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.


 Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and bacon grease from the skillet.


 Mix together chicken broth, brown sugar, and mustard powder in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.


 Cut several deep slits into the top of pork loin and place in the center of sauerkraut mixture. Cover the roasting pan with aluminum foil.


 Roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting until pork is tender and pulls apart easily, 2 to 3 hours. Remove from the oven and cool until easily handled, about 15 minutes.


 Discard pork bones, shred meat using 2 forks, and return to the pan with sauerkraut mixture. Stir well to combine.


Nutrition data for this recipe includes the full amount of prepared sauerkraut and chicken broth. The actual amount consumed will vary.

This scallop and shrimp chowder makes a great weeknight meal. My sister-in-law brought some scallops from Nova Scotia, and they are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store it in the refrigerator, and just turn it on in the morning. 

 Stir together potatoes, broth, corn, onion, and flour in a 3 1/2-quart slow cooker crock until well combined.


 Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the crock.


 Cook on High until chowder is slightly thickened, 35 to 45 minutes. Season with salt.


This avocado and black-eyed pea salsa is a rich and flavorful chip dip!

 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.


 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.


Using the Instant Pot ensures this comforting cabbage soup with sausage is ready in no time.

 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot and stir until melted. Cook and stir onion in hot butter until browned. Transfer to a plate. Add sausage; cook and stir until crumbly and browned, about 5 minutes.


 Add water and chicken soup base to sausage in the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, allspice, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function again.


 Combine milk and half-and-half in a small bowl. Pour all but 3 tablespoons into the pot. Stir flour into remaining 3 tablespoons milk mixture until incorporated, then pour mixture into soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.


Victoria sponge cake was a favorite layer cake of Queen Victoria and has become a classic British cake served at afternoon tea and other celebrations. It's filled with strawberry jam and vanilla whipped cream. Dust powdered sugar over the top if you'd like.

 Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.


 Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.


 Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)


 Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.


 Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.


 To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes. Dollop over jam, then spread into an even layer.


 Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).


This recipe was tested in our test kitchen in December 2023 and updated to bake the batter in two (8-inch) round cake pans, and use less butter based on user feedback.

Coconut macaroons are very simple to make with flaked coconut and easy ingredients you're sure to have at hand. This recipe has won many first-place blue ribbons at my state fair!

 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.


 Stir together coconut, flour, and salt in a large bowl. Mix in sweetened condensed milk and vanilla using your hands until well blended.


 Use a small ice cream scoop to drop coconut mixture onto the prepared cookie sheets.


 Bake in the preheated oven until coconut is toasted, about 12 to 15 minutes .


This amazing flourless chocolate torte has a silky, fudgy texture. It's an impressive gluten-free chocolaty dessert that you can make ahead. Serve with unsweetened whipped cream and tart fresh berries.

 Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.


 Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.


 Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.


 Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.


 Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.


 Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.


 Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.


 Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.


I use basa fish fillets. They are mild, sweet, firm-textured and can be dressed up with just about anything. There aren't many recipes for basa out there, so I created my own using my favorite flavors.

 Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.


 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.


This creamy buttermilk pie is a wonderful old-fashioned dessert. I often bake two and freeze one to have on hand for unexpected guests!

 Beat eggs in a large bowl with an electric mixer until frothy. Add sugar, butter, and flour; beat until smooth.


 Stir in buttermilk, lemon juice, vanilla, and nutmeg. Pour into pie shell.


 Bake in the preheated oven until center is firm, 40 to 60 minutes. Remove from the oven and cool for 1 hour before serving.


These maple glazed carrots are a super easy side dish for any occasion. Nice sweet and salty flavor to the carrots!

 Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.


 Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 minutes. Pour over carrots and toss to coat; season with salt and pepper.


These red velvet cupcakes are mini versions of classic Red Velvet Cake, a popular offering at bakeries all across the country. Whip up a batch this holiday season or any time of the year.

 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.


 Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.


 Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time.


 Gradually beat in flour mixture on low speed until just blended; do not over-beat. Spoon batter into the prepared muffin cups, filling each 2/3 full.


 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.


 While cupcakes are cooling, make frosting: Beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.


Spray this on steaks while they are grilling and enjoy the compliments when you put them on the table. Great on any type of beef steak.

 In a new spray bottle, combine the vermouth, brandy, liquid smoke, Kitchen Bouquet, Worcestershire sauce, steak seasoning, seasoned salt, and pepper. Secure the lid and shake to blend. Spray onto steaks as they are grilling.


These flautas can be baked or fried, either way they taste great with some sour cream, guacamole, and salsa!

 Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.


 Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.


 Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.


 Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.


This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.

 Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).


 Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.


These calico beans are the best! I take this hearty casserole to potlucks, BBQ's, picnics, camping trips, etc. Everyone loves it!

 Cook ground beef and bacon in a large, deep skillet over medium-high heat until evenly brown. Drain and transfer meat to a 4-quart casserole dish.


 Add pork and beans, kidney beans, butter beans, lima beans, brown sugar, onion, celery, ketchup, vinegar, and dry mustard to the casserole dish; mix well.


 Bake, covered, in the preheated oven until bubbly and heated through, about 1 hour.


Traditional chopped liver, my grandma's award-winning recipe! A must at our Shabbat table.

 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.


 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.


 Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.


 Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.


This bang bang sauce is a sweet and spicy mayonnaise-based sauce that is good on shrimp, fried chicken, fried potatoes — almost everything!

 Stir mayonnaise, chili sauce, Sriracha, and rice vinegar together in a small bowl until smooth.


Love this dip with ruffled potato chips. I have to triple this recipe for my family of 4 in order to make enough.

 In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde seasoning, dill, and dried parsley. Chill before serving.


Borscht is a classic beet soup that's so comforting and delicious. This recipe comes from my Ukrainian friend's mother, who taught me how to make it. 

 Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.


 Fill a large pot halfway with water (about 8 cups) and bring to a boil.


 Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.


 Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.


 Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.


 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!


This ooey-gooey cinnamon roll monkey bread is devoured every time I make it for breakfast. Refrigerated rolls are quartered and dipped in melted butter and cinnamon sugar so they don't combine when baked and are easy to pull apart when you serve. It's a very creative way to use a can of cinnamon rolls!

 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.


 Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.


 Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.


These Buffalo chicken bites are always in demand at any football get-together. You can make the bites and use any type of sauce you want. Personally, I like to take a quarter cup of barbecue sauce and a quarter cup of hot sauce and mix it together.

skinless, boneless chicken breast halves, cut into 1-inch pieces

 Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl.


 Dip chicken pieces in egg; transfer chicken to flour mixture and coat completely. Heat oil in a saucepan over medium heat.


 Fry coated chicken pieces in hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.


 Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute.


 Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.


The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

These energy balls are super easy to make with oats, honey, peanut butter, chocolate chips, and seeds. That's it! This no-bake recipe makes enough energy balls to snack on for the whole week.

 Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.


 Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.


You can press dough into a parchment-lined baking sheet and cut into bars as an alternative to balls, if you prefer.

This English muffin pizza recipe is very fast and very kid-friendly — they can make them with pizza sauce, cheese, and their choice of topping, and all you have to do is bake them! 

 Arrange the English muffin halves cut-side up on a baking sheet. Spread pizza sauce evenly on top of each one; sprinkle with mozzarella cheese and top with pepperoni slices.


 Bake in the preheated oven until cheese is melted and browned on the edges, about 10 minutes.


A healthy pick-me-up snack on the run. Healthy enough for the kids, too!

 Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. Roll oat mixture into ping pong-sized balls. Place in a container and store in refrigerator.


These little funeral sandwiches with ham and cheese are baked until golden and delish. Always a favorite at a party or funeral!

 Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer on the prepared sheet.


 Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit, at least 1 hour to overnight.


 Bake in the preheated oven, uncovered, until golden on top and cheese is melted, about 15 to 20 minutes.


I love a Monte Cristo! It's a fried sandwich with ham, turkey, Swiss cheese, and mustard dipped in beaten egg and pan-fried until golden and gooey for a delicious alternative to your usual ham and cheese sandwich. Great with berry jam on the side.

 Spread mayonnaise on one side of one bread slice. Spread mustard on one side of remaining bread slice and top with alternate slices of ham, turkey, and Swiss cheese. Close sandwich with remaining bread slice, mayonnaise-side down.


 Beat egg and milk in a shallow bowl until well combined. Lightly grease a small skillet over medium heat.


 Dip sandwich into egg mixture to coat on both sides. Transfer sandwich to the hot skillet and cook until golden brown on both sides and cheese is melted. Serve hot.


This is the best Irish soda bread recipe as it's made with buttermilk and raisins. It's moist, cake-like, and so delicious —you'll be craving it all year 'round.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.


 Stir flour, sugar, salt, baking powder, and baking soda together in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined; stir in raisins. Whisk buttermilk and eggs together in a separate bowl; lightly beat egg mixture into flour mixture. Place dough into the prepared cake pan.


 Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.


Million dollar spaghetti is the perfect combination of noodles, lean ground beef sauce, cottage cheese, cream cheese, and sour cream. It's unbelievably good! 

 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.


 While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.


 Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.


 Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.


 Cover with remaining spaghetti and top with remaining slices of butter.


 Pour ground beef mixture over spaghetti and spread in an even layer.


 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.


This cheeseburger soup recipe makes a creamy, comforting dinner. Hash brown potatoes make it easy!

 Heat a 3-quart saucepan over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef and set aside.


 Heat 1 tablespoon butter in the same saucepan; add onion, carrots, celery, basil, and parsley. Cook and stir until vegetables are tender, about 3 to 5 minutes. Add broth, has brown potatoes, and browned beef; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 5 to 10 minutes.


 Meanwhile, melt remaining 3 tablespoons butter in a small skillet. Add flour; cook and stir until smooth, about 1 minute. Add to soup; cook and stir soup for 2 minutes. Reduce heat to low.


 Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from heat; add sour cream and stir well. Serve immediately.


This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!

 Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.


 The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.


 Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.


 Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.


 Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.


 Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.


This three-layer strawberry pretzel dessert salad includes a pretzel crust, cream cheese center, and strawberry top.

 Gather ingredients, and preheat the oven to 350 degrees F (175 degrees C).


 Mix together pretzels, melted butter, and 4 1/2 tablespoons sugar in a medium bowl until well combined. Press into the bottom of a 9x13-inch dish.


 Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.


 In a medium bowl, beat the sugar and cream cheese until smooth.


 Fold in whipped topping and spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.


 Stir together boiling water and gelatin mix in a second large bowl. Mix in frozen strawberries; stir until thawed.


 Pour over cream cheese mixture in the dish. Refrigerate until completely chilled, at least 1 hour.


 Refrigerate until completely chilled, at least 1 hour. Slice and enjoy!


Pesto can sometimes be overpowering, but not in this recipe! Using it in a marinade adds the wonderful flavors of basil and garlic, without taking away from the natural flavors of the chicken and vegetables.

 Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.


 Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.


 Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.


Steamed lobster tails with a hint of beer. Great with melted butter, lemon juice, and garlic.

 In a medium saucepan, over medium to high heat, bring beer to a boil.


 If lobster tails are still in the shell, split the shell lengthwise first.


 Place a steamer basket on top of the saucepan; place thawed lobster tails in the basket and cover. Reduce heat and simmer for 8 minutes.


These au gratin potatoes are my husband's favorite — he considers it a special occasion every time I make them! The creamy cheese sauce and tender potatoes in this classic French dish make a delicious flavor combination. Serve potatoes au gratin with a roast pork loin or beef tenderloin, alongside a green salad.

 Preheat the oven to 400 degrees F (200 degrees C). Butter a 1-quart casserole dish.


 Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.


 Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.


 Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.


 Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.


Also great for barbecues! The succulent meat together with this summer fruit complement each other surprising well! A great idea for something new. Serve steaks over mashed potatoes.

 Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.


 Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.


 Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.


This strawberry-tomato caprese salad combines fruit and herbs deliciously.

 Place tomatoes onto a platter. Alternate strawberries and mozzarella slices in a row beside tomatoes. Drizzle balsamic vinegar over tomatoes only. Toss basil over entire plate. Drizzle olive oil over everything and season the entire dish with salt and pepper.


Blueberry smoothie recipes are a great way to use fresh or frozen berries, and this is a delicious one!

 Blend blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender if needed.


Strawberry-Feta Chicken Salad with Roasted Strawberry-Balsamic Dressing

A wonderfully easy summer salad, with a sweet and tangy dressing. You'll love the roasted strawberries!

 Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.


 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.


 Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.


 Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.


 Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.


A hearty and flavorful white bean soup recipe that makes a great winter meal. Tastes even better the next day!

 Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes.


 Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.


 Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth.


 Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.


Warm balsamic strawberries melt the ice cream giving a strawberry Romanoff decadence without the calories. You could also serve these over yogurt.

 Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.


 Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.


My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.

 Line 10 ramekins with plastic wrap and place them onto a baking sheet.


 Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.


 Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.


 Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.


 Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.


 Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.


 Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.


This 3-ingredient, extremely simple recipe is easier than you may think and may just become your new favorite healthy flatbread.

 Add lentils and water to a blender, or food processor and soak for at least 3 hours.


 Blend lentils until they are very smooth. Season with salt. (Batter can be used immediately, but for best results refrigerate overnight).


 To cook, heat a non-stick pan on medium-high. Grease lightly with olive oil and allow to get hot. Add 1/4 to 1/3 cup of batter to the hot pan.


 Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Lower heat to medium, and adjust from there if needed. Cook the first side for about 1 1/2 to 2 minutes, before flipping over.


 Cook the second side for about 2 minutes, before transferring to a plate. Keep warm flatbreads covered with a towel while cooking and stacking.


A nice tender blueberry cake — one of my mom's specialties from years ago. It is a great cake to take along to a picnic.

 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan.


 Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until soft and fluffy; mix in vanilla and salt. Add egg yolks and beat until creamy.


 Combine 1 1/2 cups flour and baking powder in a bowl; add alternately with milk to creamed mixture.


 Toss blueberries with 1 tablespoon flour in a small bowl. Add to the batter and fold in gently.


 Beat egg whites in a separate bowl until soft peaks form. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into cake batter.


 Pour batter into the prepared pan. Sprinkle remaining 1 tablespoon sugar over top.


 Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.


This is a green colored punch that tastes wonderful. Great for Saint Patrick's Day or whenever you feel like drinking something green!

 Dissolve gelatin in 1 quart of hot water in a large saucepan; allow to cool.


 When gelatin is cool, pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar, and 4 ½  cups cold water.


These turkey patties are made with a blend of different seasonings and quickly pan-fried for an entree that you can get on the table in minutes. Serve on hamburger buns with lettuce and sliced tomatoes.

 Mix turkey, bread crumbs, egg, green onion, soy sauce, ginger, and garlic in a large bowl until combined. Shape into 4 patties.


 Heat oil in a wide skillet over medium heat. Add patties and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


You can make this lovely, sweet treat for 4th July or any patriotic holiday without turning on the oven! Besides the taste and light mousse-like texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries. 

 Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.


 Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.


 Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.


 Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.


 Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.


 Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.


 Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.


 Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.


This peach dump cake is so simple to make with yellow cake mix and canned peaches in heavy syrup.

 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).


 Cut butter into small pieces and scatter on top of cake mix. Sprinkle top with cinnamon.


 Bake in the preheated oven until top of cake is golden brown, about 45 minutes.


Homemade donair sauce for maritime sandwiches. Done just like in Atlantic Canada. Long live Greco!

 Whisk condensed milk, vinegar, and garlic powder together in a small bowl until well combined. For best flavor results, refrigerate the sauce for at least 1 hour before using.


These fried eggplant slices are easy to make, quick, and so tasty! I serve them with sliced fresh tomatoes, fresh green beans, and bread and butter. An inexpensive meal from my childhood and still a favorite!

 Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels.


Fried cabbage is a favorite at Mammaw's house! Bacon is fried until crispy, then sautéed with cabbage and onion in this simple, quick side dish. It's terrific with cornbread.

 Heat oil in a large pot over medium heat; add bacon and season with salt and pepper. Cook until bacon is crisp, 5 to 7 minutes.


 Add cabbage, onion, and sugar; cook and stir continuously until cabbage and onion are tender, about 5 to 10 minutes.


This delicious egg custard pie is great served cold or warm with whipped cream and a dash of nutmeg. I'm 78, and this was my grandmother's pie.

 Bake pie crust in the preheated oven until partially baked, about 5 minutes. Set aside.


 Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell.


 Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes. Do not overbake.


This is the best recipe for cowboy caviar! You can make this ahead of time to allow the flavors to meld. Add some heat with sliced jalapeños before serving. Great as a side dish or dip for tortilla chips.

 Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.


 Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Best served chilled.


For best flavor, cover the bowl and refrigerate, stirring occasionally, for a few hours to overnight. Drain excess dressing before serving.

This peach ice cream is easy to make at home and the best you'll ever eat!

 Working in batches, purée peaches with half-and-half and sugar in a blender or food processor.


 Mix peach mixture, sweetened condensed milk, evaporated milk, and vanilla in a gallon ice cream freezer container. Pour enough whole milk into the container to reach the fill line, about 2 cups. Pour mixture into an ice cream maker.


 Freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.


This peach ice cream is made with fresh peaches for a creamy and delicious summertime treat!

 Mix sugar and eggs together in a large bowl until smooth; purée peaches in a blender or food processor and stir 5 cups purée into egg mixture. Stir in cream, half-and-half, vanilla, and salt, and mix well.


 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.


This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg.

Homemade strawberry ice cream with sweet, juicy strawberries! Some people consider this quick strawberry ice cream recipe a hack because we're skipping the more time-consuming egg-custard step; but even if I didn't want to save time I'd still prefer this method for strawberry ice cream. 

 Place strawberries and sugar in a blender and pulse until pureed; set aside to steep for 10 minutes.


 Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.


 Pour strawberry mixture into the container of an ice cream maker and process until thick according to the manufacturer's instructions.


 Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.


Summer beer is a refreshing summertime cocktail that's great for special gatherings or cocktail parties. This recipe was given to me from Dottie, a long time friend and sorority sister. Garnish with lemon slices and sprigs of mint.

 Place lemonade concentrate in a gallon pitcher. Measure water and vodka in the 12 ounce lemonade can and add to the pitcher. Pour in the beer, mix well and serve over ice.


Summer beer is lemonade with a kick! Use a light beer and your favorite vodka to make this refreshing, crowd-pleasing cocktail.

 Crush ice in a blender. Pour in the lemonade concentrate, beer, and vodka. Blend until smooth. Pour into frozen glasses.


BBQ chicken stays moist and tender when grilled slowly over indirect heat and basted with homemade BBQ sauce towards the end of the cooking time. Coating the chicken legs with a rub before grilling makes them taste great! 

 Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out excess air, and seal the bag. For best results, marinate in the refrigerator at least 1 hour to overnight.


 When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors blend, about 10 minutes.


 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag.


 Cook chicken on the preheated grill until brown, 3 to 5 minutes, turning once halfway through. Turn off one of the burners and move chicken over indirect heat. Maintain the temperature at 300 to 350 degrees F (150 to 175 degrees C).


 Cook chicken for 20 minutes, turning halfway through. Baste with sauce, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, 20 to 25 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).


Sometimes I use a blender or a food processor in Step 1 instead of a mortar and pestle.

This crawfish boil is quite a feast! Invite the family and dig into this messy, delicious meal. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

 Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.


 Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.


 Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.


 Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.


This peach pound cake is made with freshly diced sweet summer peaches for a delicious treat. 

 Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.


 Beat sugar and butter together in a mixing bowl with an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Stir in vanilla.


 Sift 2 ¾ cups flour, baking powder, and salt together into a bowl; gradually stir flour mixture into butter mixture.


 Place remaining 1/4 cup flour into a small bowl. Add peaches and toss to coat, then fold floured peaches into batter. Spread batter evenly into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.


This peach pound cake can also be made with other fruits such as apples or cherries.

A strawberry margarita is the perfect summer cocktail! Made with frozen strawberries and limeade concentrate, this five-ingredient margarita is ready to refresh you in just minutes. For an extra-sweet presentation, dip the rims of your margarita glasses in powdered sugar.

 Gather ingredients and fill a blender with ice cubes. Pulse until ice is crushed.


 Pour in tequila and triple sec, then add strawberries and limeade concentrate.


 Blend until smooth, about 30 seconds. Pour into four margarita glasses and serve immediately.


This crustless quiche made with eggs, spinach, and Muenster cheese is perfect to serve at any meal. With no crust to bake, this light-tasting quiche is ready to serve in under an hour. 

 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.


 Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.


 Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended.


 Bake in the preheated oven until eggs have set, about 30 minutes.


 Remove from the oven and let cool for 10 minutes before serving.


Make it your own by adding leftover ham and substituting Cheddar, feta, or goat cheese for the Muenster. 

Grilled asparagus is simple to make, but it lets you enjoy the natural flavor of your veggies. Fresh asparagus spears are coated with a bit of oil, salt, and pepper and cooked quickly over high heat on the grill. That's it! 

 Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.


 Cook asparagus on the preheated grill, turning often until lightly charred and fork-tender about 3 to 5 minutes.


I like to pair these grilled asparagus spears with marinated grilled chicken or grilled salmon.

This recipe with langostinos and shrimp did not take hours in the kitchen, so it allowed me to enjoy our company. It was our turn to host our dinner club, and the theme was Italian. We had great fun with friends!

 Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.


 Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.


 Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.


My mom's meatloaf is the only meatloaf I've ever liked! It's seasoned with fresh onion and a touch of bell pepper, and it's glazed with a sweet ketchup sauce. For our small family, we cook one loaf and freeze the other to cook at a later time.

 Mix ground beef, tomato sauce, cracker crumbs, onion, eggs, bell pepper, salt, thyme, and marjoram in a large bowl until well combined. Shape mixture into two equal loaves and place into a 9x13-inch baking dish.


 While the meatloaves are baking, mix ketchup and corn syrup in a small bowl to make a glaze.


 After 1 hour, remove the baking dish from the oven and remove the foil. Brush glaze onto both loaves. Return the baking dish to the oven and bake, uncovered, until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


These easy baked chicken thighs require minimum preparation; I love this quick recipe because I'm a college student! Feel free to season the chicken with your favorite spices. I like to use cayenne powder and black pepper.

 Place chicken thighs in a baking dish; season both sides with garlic powder and onion flakes.


 Bake in the preheated oven until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C).


This delicious Brussels sprouts recipe will make a Brussels sprouts believer out of anyone.

 Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.


 Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.


 Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.


 Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.


 Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.


This recipe requires four hours and twenty minutes, and results in the most delicious ham I have ever tasted. Burgundy wine may easily be substituted for the Sangria. and other fruit juices may be added to the blend but the acidity of the pineapple juice and the wine combination is hard to beat for tender moist ham.

 Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.


 Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.


 After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.


 Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.


Here's a recipe for blended baked oats — five ways! If you've never blended oats before baking them, you're missing out. The end result is baked oatmeal with a light, fluffy, almost cake-like texture that feels more like dessert than breakfast. This recipe is a base to start from. You can tailor it any way you like with spices, flavorings, extracts, nuts, fruits, etc. The five different flavor variations listed here are only the beginning. The possibilities are endless!

 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.


 Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.


 Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.


 Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.


 Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.


These blended oats are infinitely customizable. Use any yogurt or milk you like, swap maple syrup for honey or brown sugar, and add or omit spices and extracts as desired.

This duck fried rice is how I like to use up leftovers from our favorite takeout meal of Chinese roast duck and barbecued pork. The ingredient amounts can vary depending on what leftovers you have, but fried rice dishes are very forgiving.

 Cook duck skin and fat in a wok or large skillet over medium heat until skin is crispy and fat has rendered, about 10 minutes. Increase the heat to medium-high and stir in duck meat, pork, 1/2 of the green onions, and soy sauce. Cook and stir until meats are heated through, about 5 minutes.


 Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of rice, exposing the bottom of the pan. Pour in beaten eggs and stir until scrambled. Stir scrambled eggs into rice along with remaining green onions. Toss and stir until rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.


These Dutch oven ribs are a great accompaniment to Sunday afternoon football games on TV. I reviewed all the recipes for spare ribs and then borrowed ideas from many of them to come up with a blend that we tasted and loved. 

 Place ribs into a large pot and cover with lightly salted water. Bring to a boil and cook for 45 minutes. Drain.


 Heat olive oil in a Dutch oven over medium heat until shimmering. Add ribs and brown for about 10 minutes per side. Transfer ribs to a plate.


 Add broth, ketchup, brown sugar, lemon juice, minced onion, vinegar, Worcestershire sauce, soy sauce, seafood seasoning, red pepper flakes, nutmeg, salt, and pepper to the Dutch oven. Stir to loosen any brown bits from the bottom of the pan. Lower the heat to medium-low and bring to a simmer.


 Return ribs to the Dutch oven and turn to coat in the sauce. Cover the pan and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.


This yummy gluten-free chicken and vegetable soup recipe is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!

 Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, celery, water, garlic, basil, salt, pepper, and red pepper flakes in a slow cooker. Stir well.


 Cover and cook on Low until chicken is tender and the flavors combine, about 7 hours.


 Stir to break up chicken. Add frozen vegetables and rice. Cover again and cook on High until rice is tender, about 1 hour.


Make Bolognese sauce with lentils for a delicious vegetarian option for pasta. It's so tasty and just as nice as Bolognese with meat. It can also be served with potatoes.

 Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.


 Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.


These Irish steaks are delicious. They're good with potatoes, vegetables, and Irish soda bread.

 Heat butter and oil in a heavy skillet over medium heat until butter has melted. Add onion and sauté until light golden brown, about 10 minutes. Push onion to the sides of the pan.


 Rub steaks with cut sides of garlic, then place into the skillet. Increase the heat to medium-high and cook until steaks are browned but still light pink inside, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.


 Remove from the heat. Slowly pour Irish whiskey into the hot skillet; be careful, whiskey fumes are flammable. Mix browned onions into the whiskey and bring to a simmer over medium-low heat.


 Sprinkle steaks with salt and pepper, then garnish with parsley. Turn steaks over to coat both sides with the pan sauce.


This microwave sponge pudding is very simple to make in less than 15 minutes. The texture is between a sponge and a steamed pudding. Serve hot with custard.

 Cream butter and sugar in a medium bowl until smooth. Grandually mix in egg and milk, being careful the batter doesn't curdle. Sift in flour, then fold gently to incorporate. Transfer to a 1-pint microwave-safe bowl.


 Cover and microwave on full power until pudding appears set when gently jiggled and the top is sticky, about 3 1/2 minutes. Serve hot.


I often place 2 tablespoons of jam or syrup in the bottom of the microwave-safe bowl before adding the batter. 

This heart-shaped cake combines Ann McGavin Stout's Homemade Vanilla Cake recipe and QueenCook's Easy Valentine's Day Cake frosting recipe. The result is a supremely tasty, no-fail heart cake.

 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line the bottoms with parchment or wax paper. Grease the paper and dust lightly with flour.


 Make the cake: Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, until well combined.


 Stir flour, cornstarch, baking powder, and salt together in another bowl.


 Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.


 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.


 Meanwhile, make the frosting: Beat butter and vanilla in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.


 Remove 1/3 cup frosting and divide between two small bowls. Tint one small portion a dark pink with red food coloring. Tint the other small portion an orange-pink with red and yellow food coloring. Tint the remaining frosting a light pink with red food coloring.


 Place the square cake onto a work surface and rotate 45 degrees so it resembles a diamond. Spread a little light pink frosting on the left and right top sides of the diamond. Cut the round cake in half crosswise to make 2 half-moons. Attach the half-moons to the top left and top right sides of the diamond, gently pressing the cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto the cake, then drag an offset spatula through the frosting to create a marbled look.


 Pat sprinkles onto the sides of the cake. Cover and chill for up to 3 days. Let stand at room temperature for 30 minutes before slicing into 16 pieces.


We created a "SWEET" stencil, put it on top of the cake, and filled it in with sprinkles.

Vegetable thukpa is a favorite dish during the Tibetan New Year celebration in Nepal. Everyone in my family loves this healthy noodly dish, especially the children! 

 Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.


 While the egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.


 Add egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.


This recipe for potato candy makes small, no-bake cookies that look like potatoes. It's fast and easy.

 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.


 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.


Cook grapefruit in your air fryer with a buttery, sweet topping. It’s a warm, juicy accompaniment to a Sunday brunch and makes a lovely dessert or snack. I like adding a pinch of sea salt at the end to really bring out the flavors.

 Cut grapefruit in half. Slice a thin sliver off the bottom of each half if the fruit isn't sitting flat. Use a sharp paring knife to cut around the outside edge of each half between the skin and the fruit, then cut between each segment to make it easier to eat once cooked.


 Combine softened butter and 3 teaspoons brown sugar in a small bowl. Spread mixture over each grapefruit half. Sprinkle with remaining brown sugar.


 Place each grapefruit half onto a 5-inch square of aluminum foil. Fold the edges of the foil up around the fruit to catch any juices. Place into the air fryer basket.


 Broil in the preheated air fryer until sugar mixture is bubbling, 6 to 7 minutes. Sprinkle fruit with cinnamon before serving.


This is a wonderful pineapple dish to be served with ham. It is a favorite at Easter in my family. The egg whites add a touch of lightness to it.

 Beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.


 Beat the egg yolks, sugar, butter, and milk together in a large bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.


 Bake in the preheated oven until golden brown, 35 to 45 minutes.


This is a great spring angel food-type of cake made with two flavors of batter alternated in a tube pan.

 Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.


 In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.


 In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.


 Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.


 Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.


 Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.


I wanted to try a new and different Easter ham recipe. I was thrilled with the result of my strange-sounding but wonderful-tasting recipe! Our family and friends raved, and they all asked for the recipe.

 Use a knife to score diagonal lines onto ham, about 1 inch apart. Place ham in a large roasting pan and pat brown sugar over entire surface. (It is okay if some sugar falls into the pan.)


 Bake in the preheated oven until sugar begins to melt off ham, about 30 minutes. Remove ham from the oven and pour cola, grape juice, and reserved pineapple juice into the pan. Baste ham with cola mixture and return to the oven.


 Continue basting every 20 minutes, for about 2 hours. Cut pineapple rings in half. Remove ham from the oven and float pineapple rings in the drippings. Allow ham to rest for about 10 minutes, then slice and serve with pineapple and sauce.


This ham is so easy to put together and cook in a slow cooker, and with a meat thermometer you can't go wrong! The juices can be thickened with cornstarch at the end to make a glaze.

 Spread about 3/4 of the brown sugar into the bottom of the crock of your slow cooker to cover completely. Place ham atop the brown sugar with the flat side facing down. Pour pineapple over the ham. Rub remaining brown sugar over the ham. Pour chai tea latte concentrate over the ham.


 Place cover on the slow cooker and cook on Low until an instant-read thermometer inserted into the center of the ham reads at least 160 degrees F (70 degrees C), about 5 1/2 hours. Baste ham once or twice with juices while cooking.


Caramelized tomato sauce makes this a wonderfully savory dish. The reduction of the tomato broth brings out the sweetness of the tomatoes which balances well with the spiciness of the chili flakes.

 Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.


 Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.


 Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.


 Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.


 Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.


 Serve with a drizzle of olive oil and more chili flakes if desired.


This Asian chicken salad makes good use of leftover chicken, whether boiled, broiled, baked, or barbecued! Crisp iceberg lettuce, crunchy rice noodles, and tender chicken are topped with a tasty sweet and salty dressing. The kids love it too!

 Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.


 Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.


 While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.


 Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.


This vegan cheese recipe uses blended cashew nuts and miso paste. Roll it in chopped mixed nuts and dried cranberries for a festive vegan appetizer. Delicious on toast or crackers with raw vegetables.

 Cover cashews with cold water in a bowl and soak for 4 hours. Drain.


 Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.


 Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.


 Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.


This cherry dump cake with pineapple, walnuts, and coconut is more like a cobbler-type dessert than it is a cake. I serve it in a bowl with whipped cream, ice cream, or frozen whipped topping. It is quick to prepare and it is delicious.

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.


 Layer cherry pie filling and drained pineapple in the prepared dish; sprinkle dry cake mix over the top, covering evenly. Pour melted butter over cake mix; sprinkle coconut and chopped walnuts on top.


 Bake in the preheated oven until browned and bubbly, about 50 to 60 minutes.


Sweet and sour pork the way my husband's grandmother made it. She was Chinese and the secret is apple cider vinegar. This recipe is the way Gramma made sweet and sour dishes her whole life. It is the best!

 Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.


 Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.


 Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.


 Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.


 Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.


 Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.


A refreshing watermelon appetizer for the summer. My family loved this so much they ate more than a serving each. Also great for those who love the flavor of caprese but aren't huge fans of tomatoes.

 Trim basil leaves into small circles about 1 inch in diameter.


 Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.


 Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.


Beer can chicken in the oven is so easy to prepare and cook. It always turns out juicy and tender with a delicious flavor. If you are tired of the same old boring chicken — try this recipe! It's a dinner our whole family loves.

 Mix garlic powder, seasoned salt, onion powder, dried oregano, salt, and pepper in a small bowl; set aside.


 Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.


 Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the chicken breasts facing you, use a paring knife to cut a small slit on each side. Press the tip of each wing into the slit to encourage even cooking.


 Rub the reserved seasoning mixture to taste over entire chicken. Pat green onion slices evenly onto the chicken; it's okay if some fall off. Press green onion halves into the top cavity of the chicken. Open the second beer can and pour 1/2 of it into the pan; set the remaining beer aside to use during baking.


 Bake chicken in the preheated oven for 45 minutes. Pour the remaining beer into the pan under the chicken and continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).


 Remove from the oven and discard the beer can. Cover chicken with a doubled sheet of aluminum foil; let rest in a warm area for 10 minutes before slicing.


These are the seasonings my family likes best, but you can add to the seasonings or change the amounts to your liking. Just make sure to cover the entire chicken.

Honey walnut shrimp is a delicious Hong Kong-style dish of crispy battered shrimp topped with a creamy sauce and sugar-coated walnuts.

 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.


 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.


 Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.


 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl. Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.


Serve these crispy noodles with Chinese mustard and duck sauce as an appetizer, or use them as a garnish for soups. They're just like the ones you get at a Chinese restaurant. I love to sprinkle them over my egg-drop soup.

 Heat a wok over medium heat until very hot. Pour oil into the hot wok and heat until shimmering. To test the heat, lower the tip of a wooden chopstick into the oil; if it bubbles vigorously, the oil is ready.


 Gently place 2 to 3 strips into hot oil; cook until beginning to brown on one side, 30 seconds to 1 minute. Gently flip and cook until crisp and golden brown all over, 30 seconds to 1 minute more.


 Use a slotted spoon to transfer fried strips to a paper towel-lined plate. Repeat to fry remaining strips.


We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

This cheesy hashbrown casserole has lots of Cheddar and a crunchy cornflake topping.

 Combine hash browns, Cheddar cheese, condensed soup, sour cream, 1/2 cup melted butter, onion, salt, and pepper in a large bowl.


 Sauté cornflakes and remaining 1/4 cup melted butter in a saucepan over medium heat.


 Cover casserole and bake in the preheated oven for 40 minutes.


This spinach watermelon salad with feta, red onion, arugula, and tomatoes is a sweet, salty, and refreshing salad with a little bite!

 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.


 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.


I consider Mexican grilled corn to be the greatest corn on the cob of all time. The way the subtly salted cotija cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors!

 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.


 Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.


 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.


 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.


Microwaving corn on the cob in a plastic bag is genius when it's too hot to boil a pot of water — just wrap the shucked ears in damp paper towels first.

 Wrap each ear of corn in a damp paper towel. Place all ears into a large zip-top bag, but don't seal the bag.


 Microwave on high for 8 minutes, flipping the bag halfway through.


This is the best corn on the cob recipe that I learned when I was young. I have used this for 40 years, and it has never failed to produce the most wonderful corn on the cob.

 Bring a large pot of water to a boil. Stir sugar into water to dissolve.


 Add corn and cover the pot. Turn off heat, leaving the pot on the hot burner.


This apricot jam is not only fun to make, but it is also very delicious. I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine. There's nothing like your own fresh jam on toasted bread!

 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves. Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.


 Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.


 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.


 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.


 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.


These cheesy squash patties are delicious with sour cream and a dash of hot sauce. Everyone will love them!

 Place squash and onion in a colander; sprinkle with salt and drain until no longer moist, about 30 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible.


 Mix squash and onion mixture, cheese, flour, cornmeal, and egg in a bowl; season with pepper.


 Heat oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet; cook patties until crisp and golden brown, about 3 minutes per side.


These chicken kabobs don't take long on the grill and no marinating is required! The skewers are simply basted with BBQ sauce while they cook on the grill.

 Thread chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.


 Cook skewers on the preheated grill, turning and brushing frequently with barbeque sauce, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


I make this watermelon cucumber salad with creamy feta crumbles and crunchy red onion for all of my summer picnics. It's so refreshing and always a huge hit!

 Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.


 Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.


Corn boiled in milk makes the sweetest and most tender corn on the cob! Serve with salt, black pepper, and butter. This is a great method for serving a crowd.

 Bring water to a boil in a large stockpot; stir in milk, sugar, cream, and butter until sugar dissolves and butter melts.


 Gently place ears of corn into the mixture and reduce heat to low. Simmer corn until tender, 7 to 8 minutes.


 Remove corn from the pot with tongs and set aside under aluminum foil until serving time.


Red beet eggs are a gift from the Amish! Great for picnics, potlucks, or for a tasty topping on a salad.

 Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.


 Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.


 Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.


Marry me chicken is sautéed chicken in a creamy sun-dried tomato sauce. You can serve it with pasta as suggested or on its own. They say the way to someone's heart is through their stomach, and this is worthy of a marriage proposal!

 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).


 Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.


 Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.


 Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side.


 Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.


 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.


 At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.


 Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.


 Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined.


 Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.


This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. 

 In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.


 Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.


 Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.


 In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.


 Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.


Simple breakfast potatoes that are crispy on the outside and tender on the outside. This is my basic recipe but feel free to add onion powder or seasoning of choice.

 Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.


 Drain potatoes and pat dry with a paper towel. Add olive oil, salt, and pepper; stir until evenly combined. Place potatoes in the air fryer basket


 Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.


This Irish baked potato is a marriage of colcannon and stuffed potato. It's a meal in itself or with a side with meat.

 Scrub potatoes, pierce several times with a fork, and place on a microwave-safe plate. Cook potatoes in the microwave on high for 5 minutes; turn over and continue cooking until soft, about 5 minutes more. Scoop potato flesh into a medium bowl; reserve potato skins.


 Cook and stir cabbage, onion, and bacon in a large skillet over medium heat until vegetables are soft, about 10 minutes. Stir in milk, butter, pepper, and salt until incorporated. Add potato flesh and 1/2 cup Cheddar cheese; cook and stir, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.


 Remove the skillet from heat. Pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining 1/4 cup Cheddar cheese.


 Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.


These Irish Cheddar biscuits are made by layering and folding the cheese into the dough, à la puff pastry. The result is all the cheesy flavor without making the biscuit too dense.

 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.


 Whisk together self-rising flour and baking soda in a large bowl. Add cold butter and cut it into flour with a pastry blender until mixture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of flour mixture and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.


 Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle, flouring the surface if dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness.


 Sprinkle dough with 1/4 cup cheese and 1/8 cup green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining 1/4 cup cheese and 1/8 cup green onions. Fold into thirds and roll out again to about 1/2-inch thickness. Use a 2- or 3-inch round cutter to cut out 12 biscuits.


 Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk. Sprinkle the tops with about 1 teaspoon cheese.


 Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.


This delicious gyro meat is the closest I've come to emulating my favorite Mediterranean restaurant's recipe. The Greek/Lebanese-style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes. The preparation time seems long, but most of it is resting time, so you can be doing other things! 

 Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.


 Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend.


 Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.


 Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute. Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets.


 Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.


 Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


 Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.


This recipe was tested in our test kitchen in November 2023 and updated to increase the cooking time and amount of salt based on user feedback. The original recipe used ¼ teaspoon of salt.

This sweet scone recipe will make a holiday breakfast or afternoon tea special.

 Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.


 Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.


 Whisk sour cream and egg together in a small bowl until combined.


 Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)


 Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.


 Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.


 Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.


Mix it up with one of these variations on the basic scone recipe:

This easy carrot and cilantro soup is lovely and creamy, with a bit of heat from red chile pepper. It's an ideal winter warmer or vegetarian appetizer that'll delight the palate. 

 Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.


 Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.


 Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.


This pita bread recipe is superior to the stuff you get at the grocery store; it's not even close. In addition to being delicious to eat, it's also extremely easy to make!

 Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes.


 Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Turn dough out onto a floured work surface and form into a ball.


 Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours.


 Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.


 Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.


 Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.


 Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.


 Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown. Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.


A variation on avocado toast, this is a quick, easy, and wholesome start to your day! I like to use bagels for this sandwich, but any bread will work!

 While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.


 Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.


 Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.


I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.

 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.


 Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.


 In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.


 Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.


Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.


 Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.


This is the most incredible pie. Cooking it in the brown paper bag makes the filling soft and juicy and the top crunchy. I have made this recipe for over 25 years and everyone who has ever eaten it can't believe how wonderful it is! I was given this recipe by my best friend and I think she got it from her friend's grandmother. After so many years I decided it was time to share it with the world! Serve warm with vanilla ice cream. Reheats very well.

 To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.


 Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.


 To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.


 To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.


 To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.


 Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.


 Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.


Here are the original baking directions:Place pie in a large brown supermarket bag on its side, not standing up, making sure the bag does not touch the top or sides of the pie. Carefully fold over the opening of the bag and staple it closed to seal the pie in. Bake at 425 degrees F (220 degrees C) for 1 hour. It will smell like the bag is burning in the first 30 minutes of cooking, but then you can smell the pie cooking, so don't worry! My oven runs very hot, so I cook this at 400 degrees F (200 degrees C) for 1 hour.

Macarons are made with finely ground almonds, confectioners' sugar, and egg whites. They are the most delicious soft cookies with crispy edges. I finally perfected the technique and wanted to share it. Pipe your choice of filling or frosting on a cookie and sandwich another cookie on top. 

 Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.


 Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.


 Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.


 When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.


 Bake cookies in preheated oven until set but not browned, about 10 minutes.


This Greek yogurt-marinated chicken infused with lemon is delicious. There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tanginess that enhances all the other flavors and grills to a caramelized dark brown without tasting burnt.

 Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl. Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours.


 Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside.


 Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt.


 Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn over each piece and move to indirect heat. Continue grilling, turning often, with the lid down until well browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).


This dessert could not be simpler and the result more delicious. A perfect marbled swirl of creamy chocolate cheesecake in a moist cake - a sure, easy winner of a recipe.

 Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Prepare cake batter as directed on package; pour into prepared pan.


 Beat remaining ingredients with mixer until blended. Spoon over cake batter; swirl gently with knife.


 BAKE 35 to 40 minutes or until toothpick inserted in centre comes out with clean. Cool completely. Use parchment handles to remove dessert from pan before cutting to serve.


A delicious use of some of my favorite things - bacon and salmon! The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely.

 Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.


 Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.


 Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.


While baking, you can make your vegetable side at the same time by throwing on some cut-up veggies that you roast right along side the salmon — asparagus, sweet peppers, baby portobellos, onions, tomatoes, etc. Just toss them with some more olive oil, salt, and pepper if you wish.

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

 Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.


 Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.


 Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.


 Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.


 Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.


You can experiment with ham, sausage, and veggies to make them your own. I also use chicken-Asiago sausage.

Sounds crazy, but you will never enjoy 'normal' meatloaf as much as this!

 Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.


 In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.


 Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.


I often split this in half since 3 pounds of meat is a lot for just two of us. However, I keep all the other ingredient amounts the same.

This chimichurri sauce recipe is fabulous. A staple in Argentinian and Uruguayan cuisines, this green sauce is steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, and spicy condiment is great on all kinds of grilled meats.

 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.


 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.


This is a great basic muffin batter that can be adapted to almost anything.

 Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.


 Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.


 Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).


 Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.


 Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.


 Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.


 Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.


 Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.


 Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.


 Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.


 Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.


This banana split cake is so delicious! This recipe belonged to my grandma and requires no cooking.

 Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.


 Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.


 Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.


 Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.


An easy mojito recipe to enjoy at home. It's hard to find mojitos at any of the restaurants in the small town I'm in, and when I tried to make my own using club soda, they never seemed to turn out right. Using lemon-lime soda instead also cuts down on the amount of sugar usually used.

 Place mint leaves, lime slices, and sugar in the bottom of a glass and muddle with a spoon until mint is crushed. Fill the glass with ice cubes. Pour rum then soda over the ice; stir.


These pineapple upside down cupcakes are great to make for family gatherings or as treats to pack into lunches. It's an easy recipe; adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

 Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.


 Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.


 Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.


 Pour batter into the muffin cups, filling them to the top; do not overfill.


 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.


 Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.


This strawberry pie is my favorite pie, and it's very easy to make. I got the recipe many years ago in North Jersey from the Sussex County Strawberry Farm.

 Arrange 1/2 of strawberries in baked pastry shell. Place remaining strawberries in a medium saucepan.


 Add sugar to the strawberries in the saucepan; place over medium heat and bring to a boil, stirring frequently.


 Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.


 Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours.


 Before serving, whip cream in a medium bowl until soft peaks form.


 Serve each slice of pie with a dollop of whipped cream. Enjoy!


This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

skinless, boneless chicken breast halves - cut into ½-inch medallions

 Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.


 Season chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place chicken pieces onto the warmed platter in the oven. When finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.


 Cook and stir minced garlic in the skillet until fragrant, about 20 seconds. Pour in chicken broth; scrape and stir any brown bits from the bottom of the skillet. Stir in lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into the skillet and swirl it into sauce by tilting the skillet until butter is melted and incorporated. Add parsley; remove from heat and set aside.


 Arrange chicken medallions on serving plates and spoon sauce over each portion to serve.


This my 86-year-old Aunt Libby's home-made meatloaf recipe. I finally had her write it down for me last year. You can be sure no one will tell you this meatloaf is dry!

 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.


 Mix beef, onion, 1 cup ketchup, bread crumbs, eggs, salt, and pepper together in a bowl. Press beef mixture into a loaf in the prepared loaf pan.


 Mix 1 1/2 cups ketchup, water, vinegar, brown sugar, mustard, and Worcestershire sauce together in a saucepan; cook and stir over medium heat until sauce is smooth and warm, about 10 minutes. Pour 1/3 the sauce over meatloaf.


 Bake in the preheated oven, basting every 25 minutes with more sauce, until meatloaf is cooked through, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in the pan for 10 minutes before slicing.


If you need to use two meatloaf pans to make the meatloaf fit comfortably in the pan with room to spare, do so.

Spicy sausage and tender chicken make a tasty pair in this creamy soup. Packed with tons of flavor and so simple to make! Searing is the trick for tender chicken. Be sure to sprinkle parmesan on top before serving, it definitely adds a little sumthin' sumthin'!

 Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.


 Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.


This pain au chocolat recipe makes light, flaky French croissants filled with delicious chocolate. They do require a little effort but a bread machine makes the process a lot easier. Your entire family will love these! 

 Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.


 Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.


 Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.


 Roll the dough out to a 6x14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.


 Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.


 In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.


 Roll dough out into a 12x21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.


 Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.


 Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.


 Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.


Blackened chicken is quick and easy to make at home. Adjust the spices in this recipe to suit your taste. This is great on a summer's day with fresh corn and mashed potatoes.

 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.


 Heat a cast iron skillet over high heat until it is smoking hot, about 3 to 5 minutes.


 While the skillet is heating, mix paprika, cayenne, cumin, thyme, onion powder, white pepper, and salt together in a small bowl. Spray chicken breasts on both sides with cooking spray, then coat evenly with spice mixture.


 Place chicken in the hot pan and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer chicken to the prepared baking sheet.


 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


This creamy burrito casserole is easy to make and delicious. Kids love it! You can add all of your favorite burrito toppings like sour cream, extra cheese, lettuce, tomatoes, and black olives — the sky's the limit to satisfy your Tex-Mex taste buds.

 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.


 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.


 Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.


 Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.


 Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.


This poppy seed dressing is great for a fresh fruit salad. Very tangy and sweet.

 Place vinegar, sugar, onion, mustard, and salt into a blender or food processor; blend for 20 seconds. With the blender running, gradually add oil in a thin steady stream until combined.


We love this spinach strawberry salad all year round if we can find strawberries! Even the grandchildren love this quick and easy salad. 

 Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl; pour over spinach and strawberries, and toss to coat.


This black bean and corn salsa is a fun summer dish that can be served on its own or with tortilla chips. It has beautiful colors and looks great in a clear bowl.

 Stir black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic together in a large bowl.


 Gently mix in lime juice and avocado. Drizzle with olive oil to serve.


This asparagus quiche has a delectable combination of tender asparagus, crisp bacon pieces, and Swiss cheese for a tasty brunch, lunch, or dinner.

 Place asparagus in a steamer over 1 inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain and cool.


 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.


 Brush pie shells with beaten egg white. Sprinkle crumbled bacon and steamed asparagus into pie shells. Sprinkle Swiss cheese over bacon and asparagus.


 Beat eggs, half-and-half, nutmeg, salt, and pepper in a bowl until well combined. Pour egg mixture on top of cheese.


 Bake uncovered in the preheated oven until filling is set, 35 to 40 minutes. Let cool to room temperature before serving.


What could be better on a hot summer day than a chilled soup made with fresh watermelon and mint?

 Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate for 2 hours; serve chilled.


This refreshing watermelon feta salad is a delicious summer dish. The combination of sweet watermelon and salty feta cheese go really well together.

 Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.


I first had a prickly pear margarita in Tucson and talked the bartender into sharing the recipe with me.

 Pour salt onto a small plate. Wet the rim of a margarita glass and dip rim into salt.


 Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and prickly pear syrup over ice. Cover shaker and shake drink; strain into prepared margarita glass.


This fried walleye recipe is the one my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome delicacy. No tartar sauce needed!

 Check walleye fillets to ensure all bones and skin have been removed. Cut fillets into manageable pieces, if necessary.


 Combine flour, garlic powder, pepper, and salt in a shallow bowl. Place beaten eggs in a separate shallow bowl. Place cracker crumbs onto a plate.


 Heat oil in a deep fryer or large cast iron skillet to 375 degrees F (190 degrees C).


 Dip fillets into flour mixture, then dip in beaten egg, and then coat evenly with cracker crumbs; set fillets aside on a plate. Carefully lower 2 fillets into hot oil using tongs; cook until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate; repeat with remaining fillets. Serve with lemon wedges.


Parmesan asparagus is a delicious spring side dish that's easy to make with fresh asparagus spears seasoned with garlic and topped with shredded Parmesan cheese. Roast the asparagus until tender, crisp, and cheesy!

 Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.


 Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.


 Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.


This pickled asparagus recipe flavors asparagus spears with dill, mustard seeds, and chili flakes for a refreshing appetizer or garnish. They look so pretty! Use the freshest asparagus for the best color.

 Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.


 Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes.


 In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.


 Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.


 Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.


Learn how to cook fiddleheads with this recipe that I made up after I could not find one otherwise. I recently discovered fiddlehead ferns and they are a new, seasonal favorite. These are so yummy that I can eat the whole dish in one sitting! 

 Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes. Drain.


 Heat olive oil in a large skillet over medium-high heat. Stir in prepared fiddlehead ferns, garlic, salt, and pepper. Cook and stir until ferns are lightly browned and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.


This Mexican bean salad with corn, bell peppers, and red onion is colorful, spicy, and refreshing.

 Combine beans, bell peppers, corn, and red onion in a large bowl.


 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.


 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.


This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies.

 Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.


 Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.


 Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.


Okra is coated with flavorful Indian spices and cooked in the air fryer until super crispy in this recipe for kurkuri bhindi. Top with chaat masala and serve it with hot chapati or eat it as a snack.

 Place thawed okra in a bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.


 Meanwhile, heat oil in a skillet over medium heat. Stir in gram flour, salt, chili powder, coriander, chaat masala, cumin, and amchoor; cook and stir until fragrant, about 2 minutes. Remove from the heat and add to okra; mix until okra is fully coated. Transfer okra to the air fryer basket.


 Cook in the preheated air fryer for 5 minutes. Flip okra and continue to cook, flipping in 5-minute intervals, until cooked through and crispy, 5 to 10 more minutes.


 In a bowl, mix together honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves, and ginger. Pour over ham slices as a glaze.


I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.

 Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.


 Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.


Chill this ramen broccoli slaw for an hour in its simple, sweet, and sour vinaigrette and you have a satisfyingly crunchy and easy coleslaw.

 Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.


The fish can be cooked any way you prefer because the star of this recipe is the lemon cream sauce for salmon made with Meyer lemon.

 Melt 1 tablespoon butter in a skillet over medium-high heat. Cook salmon, skin side-up, in melted butter until golden brown, 5 to 7 minutes. Flip salmon; continue cooking until skin is slightly browned and fish flakes easily with a fork, about 5 minutes more.


 Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes.


 Add lemon juice and dill. Be careful that sauce doesn't break.


This citrusy key lime cake is very moist, tangy, and easy to make. If you like key lime, you will love this cake!

 Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans.


 To make the cake: Beat cake mix, oil, orange juice, eggs, and gelatin mix in a large bowl until well combined. Pour into the prepared cake pans.


 Bake in the preheated oven until a toothpick inserted into the center of a cake layer comes out clean, 16 to 18 minutes. Allow cake layers to cool completely.


 Meanwhile, make frosting: Beat cream cheese and butter in a large bowl until light and fluffy. Add confectioners' sugar and lime juice; mix until well combined.


This Key lime cheesecake is sweet, tangy, and sure to keep you coming back for more. My favorite dessert to make has to be cheesecake and this version gets a lot of requests. I usually serve it with whipped cream and lime slices.

 Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.


 Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.


 To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust.


 Bake in the preheated oven for 55 to 65 minutes, or until set.


 Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.


 Refrigerate cheesecake 8 hours to overnight, and up to 3 days.


This canned corned beef hash recipe is a quick and easy way to spruce up hash. It makes a great comfort meal. Adjust the ingredients according to preference.

 Sauté bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.


 Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.


 Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.


This strawberry cake filling is easy to make and not too sweet. 

 Whisk water and cornstarch together in a large saucepan. Stir in strawberries and sugar.


 Cook over medium heat until thickened, about 10 minutes. Allow to cool completely before use.


This bbq rub is so simple! It's made with the everyday spices you probably have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a zip-top bag in the freezer. It's always ready to go! 

 Mix brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne in a bowl.


 Store in an airtight container or keep in the freezer in a resealable plastic bag.


Chicken schnitzel is a breeze to make in the oven. Plus, this method uses less oil and has easier cleanup. The breaded chicken breasts are baked until golden and crispy on the outside, yet they're still tender and juicy on the inside. Serve schnitzels with lemon wedges and a German-style potato salad.

 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.


 Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.


 Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.


 Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.


 Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.


 Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Sautéed asparagus is so tasty, tender, and easy to make with some butter and garlic for a flavorful springtime side dish.

 Melt butter in a large skillet over medium heat. Add asparagus spears and garlic; cover and cook until asparagus is tender-crisp, about 5 to 10 minutes depending on thickness of asparagus.


 If you like your asparagus well done, reduce heat and cook for an additional few minutes.


Very easy to make Jell-O mold. I have made it with different flavors (colors) and it is always a crowd pleaser!

 Place whipped topping in a large bowl and stir until thawed and smooth.


 Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.


The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.

 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.


 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.


This is the cold-process method for making a shrub. This is one of those 'don't have exact measurements' recipes, but if you get the ratios close, it is hard to mess it up. Although I'm usually a fan of using fresh ingredients, frozen fruit/berries actually work well and sometimes give a little more juice (don't tell!). I combine the shrub with sparkling water to make a nice soda. It can also be used in cocktails and salad dressing.

 Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.


 Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.


 Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.


Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture.

 Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.


 Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.


 Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.


 In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.


This watermelon margarita recipe makes a very refreshing cocktail for a hot summer night.

 Place watermelon in a blender; blend until smooth. Pour through a fine mesh strainer to remove seeds and pulp.


 Pour watermelon juice into ice cube tray; place in freezer until frozen, about 3 hours.


 Place 4 cups of frozen watermelon cubes, tequila, lime juice, and sugar into a blender; pulse until smooth.


Cauliflower, broccoli, and cheese (both Cheddar and Parmesan!) are baked in a creamy sauce and topped with cheesy bread crumbs in this comforting casserole side dish.

 Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; cook, uncovered, until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a baking dish.


 While the broccoli and cauliflower are cooking, melt butter in a saucepan over medium heat. Add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk in half-and-half and mustard; bring to a boil. Reduce the heat to medium-low and simmer until sauce thickens, about 2 minutes.


 Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into sauce; cook and stir until both cheeses are melted. Season with salt and pepper.


 Pour sauce over broccoli and cauliflower in the baking dish; sprinkle 3 tablespoons Cheddar cheese and bread crumbs over top.


 Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.


This spicy watermelon margarita is a delicious blend of fresh watermelon, tequila, and jalapeno slices for a fruity, spicy-sweet, thoroughly refreshing summer cocktail!

 Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.


 In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeño, and 2 ounces of the watermelon puree. Shake until very cold.


 Strain into prepared glass. Garnish with watermelon wedge and jalapeño slice.


Instead of salt, you can also use coarse white decorating sugar for rimming.

This watermelon margarita tastes amazing and is so refreshing served over crushed ice on hot summer days. This recipe includes a simple syrup which you can make ahead and store in the refrigerator. 

 To make a simple syrup: Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely.


 Place watermelon in a blender or food processor. Pulse until pureed.


 Stir watermelon puree into a large pitcher with prepared simple syrup, tequila, and lime juice.


 Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar.


 Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve.


To make a frozen watermelon margarita, crush 1 ½ cups of ice in a high-quality blender. Add watermelon, tequila, lime juice, and simple syrup; blend until smooth.

An easy recipe for snow cone syrup. Drizzle over shaved or crushed ice. So yummy on a hot summer day!

 Stir sugar and water together in a medium saucepan. Bring to a boil and simmer for about 1 minute. Remove from heat and stir in drink mix.


 Allow to cool, then store in a clean container for pouring. Pour over shaved ice to flavor.


Summer brew is a wonderful thirst quenching drink on a hot summer day and is a definite crowd pleaser. Very easy to make ahead of time, then pour over ice when ready to serve. 

 Combine the limeade, beer, and vodka in a pitcher; gently stir. Serve over ice and garnish with lime wedges.


For a limier taste, you can use a beer that has lime already in it, such as Bud Light Lime. 

This watermelon sorbet is easy to make for a light and refreshing summertime dessert. If you love watermelon and love sorbet, you're bound to love this simple recipe!

 Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.


 Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze to desired consistency according to manufacturer's instructions.


Very light and refreshing with the perfect amount of sweetness. Lime juice brightens up the flavor and adds a delightful zing. The texture is soft, reminiscent of a very light sorbet combined with a shaved ice. This is a great recipe to make with plentiful watermelon available in the summertime. It's the perfect ending after a filling summer dinner or a refreshing snack on a hot day. 

 Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.


 Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.


 Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.


 Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.


Watermelon agua fresca is a fruity, cold drink served throughout Mexico. The combination of watermelon, lime, and mint is delicious and so refreshing on a hot summer's day!

 Purée watermelon and water in a blender until smooth. Add sugar to taste.


 Cut lime slices in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush with a cocktail muddler, then fill each glass with 1 cup ice.


Asparagus is a great vegetable when it's fresh and sautéed right. My family and friends always love this.

 Drizzle olive oil into a large skillet over medium-high heat. Once oil is hot, add asparagus spears; cover and cook for 5 minutes, stirring occasionally.


 Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.


This egg salad recipe is the best and easy to make with chopped boiled eggs, mayonnaise, mustard, and green onions for some color and crunch. It tastes wonderful in a sandwich and will definitely be devoured at picnics! It's really good on rye.

 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.


 Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread, crackers, or salad greens.


Read our article to find out how to boil eggs perfectly every time!

Caramel rolls are my absolute favorite thing on earth. They're perfect for all holiday mornings!

 Make dough: Combine water, butter, bread flour, white sugar, milk powder, yeast, and salt, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.


 Meanwhile, make sauce: Combine brown sugar, corn syrup, and butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans and set aside.


 Fill dough: Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour.


 Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; invert a serving platter on top of the pan, then turn over. Carefully remove the pan to release rolls and allow pecan sauce to flow over rolls.


This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!

 Spread rice in the bottom of a 9x13 inch baking dish; set aside.


 In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.


 Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.


My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

 Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.


 Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.


 Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.


 Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.


 Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.


I wouldn't advise reheating with a microwave, as the sour cream can go a little off.

This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!

 Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.


 Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.


 Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.


This is my top-secret formula for San Marzano pizza sauce. I incorporate an old, secret trick I learned from my grandparents in this recipe. The next time you're making homemade pizza, you might as well make your own sauce too!

 Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.


 Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.


I think San Marzano tomatoes from Italy are the world's best tomatoes for sauce.

 Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.


 Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.


 Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.


Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.

 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.


 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.


 Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.


 Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.


I make my own Alfredo sauce and use 2 cups in place of the jarred sauce.

Chicken rub with Indian flavor. Serve with white rice or vegetables.

 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.


This recipe for maple-brined pork loin is a delicious way for you to experience just how easy it is to make a simple brine. I love the way the meat gets infused with that subtly sweet maple flavor.

 Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.


 Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.


 Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.


 Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.


 Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.


 Mix maple syrup and Dijon together in a small bowl; spread mixture all over top and sides of roast. Continue to cook until pork is slightly pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

 Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.


 Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.


 Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.


 Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.


 Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.


 Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


 Remove pan from the oven and gently remove meatloaf to a serving platter.


 Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.


 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.


 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.


 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.


I love this recipe, especially while babysitting younger kids (they love this) and during the hot summers (when it's unbearable to turn the oven on). It's quick, easy and clean.

 Stir flour, sugar, cocoa powder, cinnamon, and salt together in a microwave-safe mug. Stir water, oil, and vanilla extract into flour mixture with a fork until smooth.


Pork roast with apples and sauerkraut is the traditional New Year's Day meal here in the land of the Pennsylvania Dutch. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.

 Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.


 Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.


 Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.


 Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


Banana pudding is the epitome of comfort food when it comes to desserts. This southern classic is easy to make from scratch using mostly pantry staples. With the perfect pudding-to-cookie ratio, this delightfully sweet and creamy banana pudding tastes real in comparison to boxed pudding mixes. It might just be the best I've ever made!

 Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.


 Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.


 Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.


 When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.


 Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.


My grandma's old-fashioned banana pudding recipe was always something she made from memory, but I let her talk it out so I could write it down. She ran a country club and restaurant in her day; she can make amazing food, but she doesn't measure anything and makes most foods from memory.

 Make the pudding: Combine sugar, flour, and salt in a bowl. Set egg whites aside for meringue.


 Beat egg yolks in a heavy saucepan over medium heat. Add sugar mixture alternately with milk and vanilla, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.


 Line the bottom of a baking dish with 1/2 of the wafers. Layer 1/2 of the banana slices over wafers and cover with 1/2 of the pudding. Repeat layers once more.


 Make the meringue: Beat reserved egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla. Spoon meringue over pudding.


 Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.


I can't stand those instant banana puddings. This one is old and authentic!

 Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.


 To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.


 Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.


 Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.


 To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.


 Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.


This colorful Southwest pasta salad is full of flavor. It's always really popular at potlucks — you might want to make a double batch! 

 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.


 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.


 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.


I love hot cross buns and look forward to making these fruity spiced buns every Easter! I like to make the dough in a bread machine, but I have included instructions at the end of this recipe for using a stand mixer.

 Put flour, warm water, 1/4 cup white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.


 When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.


 Punch down dough on a floured surface, cover, and let rest for 10 minutes.


 Shape into 12 balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes.


 Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough.


 Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.


 Mix together confectioners' sugar, milk, and vanilla until smooth. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.


To make the dough in a stand mixer: Combine warm water and yeast in the bowl of the mixer and let soften for about 5 minutes. Add flour, milk powder, 1/4 cup white sugar, egg, egg white, and salt. Mix, scraping the dough down occasionally, on low speed using the dough hook for 10 minutes. Add butter, currants, and cinnamon and mix for an additional 5 minutes. Transfer dough to a greased bowl, cover with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Proceed with the recipe instructions.

This rainbow pasta salad is really quick and easy to make. Great for picnics and summer parties.

 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain and rinse in cold water.


 Combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing in a large bowl; toss to coat. Cover and refrigerate the salad for at least 1 hour to overnight.


Chicken piccata pasta with a classic piccata sauce. The sauce also works well with veal medallions.

skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces

 Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.


 Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.


 Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.


 Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes.


 Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes.


 Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.


 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.


 Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce. Portion noodles onto serving plates and top with chicken.


This simple cucumber pasta salad with farfalle pasta, cucumber, onion, and dill is my husband's favorite summer side dish. Enjoy!

 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.


 Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.


This watermelon goat cheese salad with greens and crunchy hazelnuts is sweet, salty, and delicious.

 Whisk together olive oil, lemon juice, vinegar, salt, and pepper.


 In a large bowl, gently toss spring mix and watermelon together with vinaigrette.


This chunky watermelon salad with feta, arugula, red onion, and tomatoes is enjoyed by all. Thanks to the watermelon, the kids like it also!

 Whisk olive oil, vinegar, and salt together in a large mixing bowl. Add tomatoes, arugula, and red onion; toss to coat. Gently stir in watermelon and feta cheese to serve.


These old-fashioned stuffed peppers are a classic comfort food. My mom used to make them all the time. Green bell peppers are stuffed with a mixture of ground beef and rice, then smothered in a tangy tomato sauce. I always serve them with creamy mashed potatoes, just like my mom always did.

 Add peppers and boil until softened, 4 to 5 minutes. Transfer peppers to a colander and run under cold water to cool.


 Mix ground beef, cooked rice, bread crumbs, 4 tablespoons Parmesan, onion, egg, garlic powder, salt, and pepper together in a large bowl until well combined.


 Preheat the oven to 350 degrees F (175 degrees C). Spoon beef mixture into peppers.


 Stir tomato sauce and vinegar together in a bowl. Pour tomato sauce mixture over peppers.


 Bake in the preheated oven, basting peppers with sauce several times, until beef filling is no longer pink in the center, about 1 hour 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


This watermelon basil salad is best served chilled. The chili powder and salt pair well with the sweetness of the watermelon.

 Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.


 Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.


 Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.


Grilled potatoes and onions cooked in a foil packet with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.

 For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.


 Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.


These squash fritters are a great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.

 Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.


 Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 ½ to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.


For variety, I sometimes add minced jalapeño, chopped green chiles, or minced scallions. You can substitute Mexican cheese blend for the Parmesan cheese if preferred.

Oven-roasted corn on the cob is a delicious side. The ears of corn are coated with mayonnaise, Parmesan cheese, chili powder, parsley, and black pepper before being wrapped in foil and roasted in the oven. A great way to prepare everyone's favorite summertime dish!

 Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.


 Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.


 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.


Limber de coco is a Puerto Rican frozen treat. I looked forward to it every time I visited my grandmother as a child. Deliciously creamy, refreshing, and easy to make!

 Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.


 Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.


Watermelon lemonade is a light and refreshing summer drink made with pureed watermelon and homemade lemonade. Garnish with a watermelon slice if you like. 

 Place watermelon into a blender; cover and puree until smooth. Strain through a fine mesh sieve.


 Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat; stir in 3 cups of cold water and lemon juice.


 Divide ice into 12 glasses; scoop 2 to 3 tablespoons of watermelon puree over ice, then top with lemonade. Gently stir before serving.


This drink can be made into an adult cocktail by adding a little vodka.

A colorful squash relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect in any recipe that calls for pickle relish. A great way to store your garden's bounty for later on, and a jar makes a great gift.

 Place squash, onion, and red and green bell peppers into a large bowl; sprinkle with salt and toss to combine. Allow vegetables to drain for 1 hour. Discard juice.


 Place sugar, vinegar, celery seeds, and mustard seeds into a large pot; bring to a boil over medium heat, stirring to dissolve sugar. Stir in squash mixture and return to a boil; cook until vegetables are tender, about 15 minutes.


 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.


 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.


 Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


Cool and refreshing watermelon popsicles with no artificial colors or flavors. Perfect summertime treats!

 Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into popsicle molds and freeze until solid, about 2 hours.


 Run hot water over popsicle molds for a few seconds to unmold.


This watermelon tomato salad with feta cheese is the perfect summer salad! It's delicious with grilled meat on a hot day. For the best results, dress the salad right before you eat it and serve it at room temperature.

 Gently mix watermelon, tomatoes, feta cheese, onion, and mint in a large bowl.


 Whisk olive oil, vinegar, salt, and pepper together in a small bowl; drizzle over salad and gently toss to coat.


Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs, or anything else you might be cooking on the grill. The crispy leaves and tender stalks will have you coming back for more!

 Mix butter, garlic powder, paprika, and 1/8 teaspoon black pepper in a small bowl; set aside.


 Slice the bottom off bok choy; remove and clean stalks. Sprinkle seasoned salt and remaining 1 teaspoon black pepper over both sides of stalks.


 Place bok choy on the preheated grill. Brush with seasoned butter mixture, close the grill top, and cook until stalks show grill marks and leaves are crisp at the edges, 3 to 4 minutes. Turn bok choy, brush with butter mixture, close the top, and cook other sides, 3 to 4 more minutes. Brush with any remaining butter mixture and transfer to a platter to serve.


Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!

 Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.


 Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.


 Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.


Baked corn on the cob is simple to do when you'd rather not use the grill but still want the flavor of roasted corn. The ears of corn are soaked in brine before baking them for great corn on the cob indoors!

 Make a brine: Stir water, sugar, and salt together until sugar and salt dissolves in a container large enough to hold the corn.


 Submerge corn in the brine; let corn soak for at least 1 hour.


 Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour.


Always brine foods in a food-grade, non-reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.

This hearty cowboy casserole is comfort food at its best with a creamy filling and crispy tots.

 Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center position.


 Heat a large cast-iron skillet over medium. Add bacon and cook, stirring often, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving 2 tablespoons of the drippings.


 Add onion and bell pepper to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Increase heat to medium-high and add ground beef and sausage. Cook, stirring, until beef is crumbly, browned, and no longer pink, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and drain fat, if desired. Stir in soup, milk, sour cream, salt, and black pepper. Stir in corn, bacon, and 1/2 cup of the cheese.


 Sprinkle top evenly with remaining 1 cup cheese and arrange tots in concentric circles over cheese layer (there will be about 1 1/2 cups tots leftover; reserve for another use).


 Bake in the preheated oven until top is golden brown and beef mixture is bubbly, about 35 minutes. Let sit for 5 minutes before serving. Sprinkle with parsley and serve hot.


This Sicilian-style pizza sauce is so easy to make and more flavorful than store-bought. This recipe makes enough sauce for 2 pizzas. It can be frozen and stored in single-serve portions.

 Heat olive oil in a large saucepan over medium heat. Add onions and sauté in hot oil until just starting to turn golden, 5 to 8 minutes. Stir in tomato purée, water, oregano, basil, salt, and pepper until combined.


 Bring sauce to a simmer. Reduce heat to medium-low, cover, and simmer until flavors blend, about 30 minutes.


These simple Hershey's chocolate-covered strawberries
are great for any occasion.

 Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat and stir in remaining semisweet and milk chocolate chips until melted and smooth.


 Line a baking sheet with waxed paper. Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated, then arrange on the prepared baking sheet.


 Chill in the refrigerator until chocolate coating sets, about 2 hours.


For added detail, you can melt some white chocolate chips and drizzle stripes over the chocolate-dipped strawberries.

This Egyptian bamia recipe is great to make during the month of Ramadan. Cook in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

 Heat olive oil in a large saucepan over medium heat; cook and stir onion in hot oil until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.


 Stir in water and tomato sauce; season with salt and black pepper. Bring to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.


 Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon bamia into a 2-quart baking dish and adjust salt and black pepper; cover the dish with aluminum foil.


 Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.


A nice, warming mushroom and farro soup that makes a great weeknight meal.

 Heat oil in a large pot over medium heat. Cook mushrooms, onion, carrot, celery, and garlic in hot oil, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.


 Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.


 Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.


I first tasted this Reuben chowder soup at a Dutch mom-and-pop joint called Russ. It was love at first spoonful. Compelled to make this soup, I dissected each bite, searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.

 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.


 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.


 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.


 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.


These grilled potatoes are soft inside but perfectly grilled on the outside. This recipe is so simple, quick, and easy to make for a delicious summer side dish. 

 Poke potatoes several times with a fork; place onto a microwave-safe plate. Microwave on high power for 5 minutes, turning potatoes over halfway through.


 Slice each potato open lengthwise; microwave for 2 more minutes.


 Brush oil on the cut sides, then season with salt and pepper. Cook on the preheated grill until potatoes are tender on the inside and crispy on the outside, 15 to 20 minutes, turning halfway through.


We serve these crispy grilled potatoes with green onions and sour cream.

This homemade strawberry sauce makes a delicious dessert topping over cheesecake or ice cream. Or, warm it up and enjoy it for breakfast over pancakes or waffles. Store covered in the refrigerator.

 Combine strawberries, sugar, and vanilla in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.


 Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.


 Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.


 Add pureed mixture back into the remaining sauce and stir until blended.


This beef and potato stew is a great cold-weather dinner. I decided to use a very good base recipe and add something to it. Serve with a loaf of crusty bread and a glass of red wine.

 Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.


 Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.


 Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.


 Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.


This is a recipe for a savory stew of pork meat and potatoes that will warm you inside and out. It's great with crusty bread or corn muffins for dipping into the stew and cleaning the bowls!

 Heat olive oil in a large skillet over medium heat. Sprinkle pork on all sides with garlic powder, salt, and pepper, then lightly coat with cornstarch. Place pork in the skillet and cook in hot oil until lightly browned but not done.


 Transfer pork to a slow cooker. Add potatoes, bell peppers, onion, and corn to pork in the slow cooker.


 Mix together tomatoes, broth, condensed soup, milk, and Italian seasoning in a medium bowl until combined; pour into the slow cooker.


 Cook on High for 1 hour. Reduce heat to Low and continue cooking for at least 1 more hour.


This lemon curd poke cake is a super easy recipe to make and turns out delicious and moist. For ease and convenience, I made it with store-bought lemon curd, but feel free to use homemade.

lemon cake mix (such as Duncan Hines Perfectly Moist Lemon Supreme)

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.


 Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.


 Poke holes into the top of cake with the handle of a wooden spoon, about 1/2 inch apart.


 Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.


 Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.


This pandan bread is a fragrant loaf to be enjoyed by everyone. Super soft in texture, too!

 Place milk, egg, bread flour, cake flour, sugar, yeast, pandan paste, pandan flavor, and butter into a bread machine in the order listed. Select light crust setting. Run bread cycle.


 Remove bread from the machine after the cycle is done, about 2 hours and 30 minutes.


This is a simple, no-fuss Scotch pancake recipe. The cream of tartar makes the pancakes fluffy and not flat. Add a dash of vanilla for a sweeter flavor. Serve with butter, jam, and cream.

 Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl until combined. Add milk and beaten eggs; stir until batter is consistency of thick cream.


 Heat a large nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter.


These sautéed collard greens are sweet and tangy with a honey and balsamic vinegar dressing. They're a delicious and nutritious vegetarian side dish or salad.

 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until wilted slightly, and all fit in the skillet. Pour in water and cook, stirring occasionally, until greens are bright and tender, 5 to 7 minutes; check often and lower heat as necessary to prevent burning. Drain.


 While greens are cooking, whisk together melted butter, vinegar, honey, and ginger in a serving bowl.


 Add drained greens to the bowl and toss with vinegar mixture. Season with salt and pepper; serve warm.


This vegetarian French onion soup recipe calls for mushroom broth instead of beef stock, creating a surprisingly rich soup full of flavor — without the meat. This could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyère, and this soup is definitely the main course. Serve alongside a crisp, green salad.

 Melt butter with olive oil in a large pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.


 Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into caramelized onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.


 Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.


 Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for 20 more minutes.


 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.


 Toast baguette slices under the preheated broiler for 2 to 3 minutes per side. Remove from the oven and set aside.


 Fill 4 oven-safe bowls evenly with soup and sprinkle each lightly with Gruyère and Parmesan. Top each with 2 baguette slices and sprinkle with remaining Gruyère and Parmesan. Place the soup bowls on a baking sheet.


 Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.


These fried mushrooms with dipping sauce are one of my favorites. I had this dish as an appetizer at a restaurant and couldn't believe how simple, delicious, and easy to make it was. I used the same concept as Shake 'N Bake to make this dish, but instead of baking, I fried them. The mushrooms can either be served as an appetizer or even a side dish. Whenever I make them for my friends, they can't seem to get enough!

 Combine bread crumbs, Parmesan cheese, garlic powder, parsley, and salt in a medium resealable plastic bag.


 Beat egg in a large bowl. Add mushrooms and toss until well coated.


 Place 1 mushroom in bread crumb mixture in the bag; seal and shake to coat. Repeat with remaining mushrooms.


 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Cook mushrooms in hot oil until golden brown, about 5 minutes. Remove to a paper towel-lined plate to cool and drain.


 Place tartar sauce in a small bowl. Crush garlic cloves into tartar sauce and mix well. Serve alongside fried mushrooms for dipping.


This slow cooker Italian beef stew is the best I've ever made! I apologize for the vague instructions. The ingredient amounts are also approximate as I made this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make it again! 

 Whisk together flour, onion powder, garlic powder, salt, and pepper in a large shallow bowl. Add beef to seasoned flour and toss until evenly coated; shake off any excess flour.


 Heat oil in a large skillet over medium heat. Cook beef in hot oil, stirring occasionally, until browned on all sides, 5 to 10 minutes. Transfer beef to the slow cooker; add carrots, onion, potatoes, celery, and garlic.


 Whisk together red wine, beef broth, tomato paste, and rosemary in a small bowl until smooth; pour over beef and vegetables.


 Cook on Low until beef and vegetables are tender, 4 to 6 hours.


A quick and easy little smokies and sauerkraut meal for the oven or slow cooker. It feeds a crowd or leaves leftovers for later. You can add more or less brown sugar, depending on how sour you like your kraut.

 Place apples, sauerkraut with juice, and smoked sausages into a slow cooker.


 Stir together cola, apple juice, and brown sugar in a large bowl until sugar dissolves; pour over apple mixture in the slow cooker. Stir to combine.


This cherry bomb is a wonderful rum drink with lime and grenadine that is great for any occasion. If this recipe seems too easy, it is, but the drink is delightful and worth the lack of trouble!

 Stir together lime soda, rum, grenadine, and lime juice in a mixing glass.


This chocolate pie with meringue topping has a rich and creamy custard filling.

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Separate eggs. Set whites aside for meringue.


 Make the pie: Mix sugar, cocoa, and cornstarch together in a medium saucepan. Gradually mix in milk. Place over medium-high heat and cook, stirring often, until thickened and bubbly, 4 to 5 minutes. Reduce the heat to medium-low; cook and stir for 2 minutes. Remove from the heat.


 Pour about 1 cup hot filling into egg yolks, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; whisk to combine with hot filling.


 Set over medium heat and bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into crust.


 Make the meringue: Beat reserved egg whites and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form.


 Gradually beat in sugar, then continue to beat until stiff peaks form.


 Bake in the preheated oven until meringue is golden, 12 to 15 minutes.


These fried squash blossoms are filled with a tangy goat cheese mixture and coated in a simple, light batter that fries up golden brown and perfectly crisp. Turn those beautiful squash blossoms in your garden into a delicious appetizer with this recipe.

 Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.


 Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.


 Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.


 Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.


 Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.


 Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.


 Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.


 Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.


 Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.


This smash burger recipe makes super juicy burgers with crispy edges. I prefer to cook these outdoors — they grill up very fast because of the high heat, so make sure you have everything ready to go!

 Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.


 Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.


 Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.


 Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.


My grandma's ham and bean soup is an ancient family recipe. It's best cooked in a slow cooker. The longer it cooks, the better it tastes.

 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.


 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.


 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.


This hearty barley, lentil, and mushroom soup features whole grains and mushrooms simmered in a beef broth. It goes great with crusty bread and salad.

 Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.


 Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.


I created this Italian cornbread recipe after speaking with my mother, Pauline. She told me about a bread she used to eat at her grandmother's house. She said it was one of her favorites — a basic Italian bread with some cornmeal in it. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.

 Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until yeast softens and forms a creamy mixture, about 40 minutes.


 Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add 2 cups bread flour to yeast mixture until the dough pulls together.


 Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough into a large, lightly oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.


 Turn dough out onto a lightly floured surface and roll into a 14-inch-wide rectangle. Starting from the long end, roll dough into a loaf, finishing seam-side down.


 Dust a baking sheet with 1 tablespoon cornmeal. Place loaf onto the baking sheet, cover with a dry towel, and let rise until doubled in volume, about 1 hour.


 Preheat the oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water onto the lowest oven rack.


 Bake in the preheated oven until the top is golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.


This lemongrass pho is served with a plate full of fresh garnishes and various sauces, allowing each person to customize the soup to their taste. The soup is somewhat unusual because the thinly sliced beef is cooked directly in the serving bowl when the boiling broth is poured over top. By the time you garnish your soup, it will be cooked.

 Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.


 When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.


 Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.


 Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.


Singkamas (also called bangkwang or jicama) is a delicious Filipino salad, terrific for picnics or any outdoor fun. 

green chile peppers - halved lengthwise, seeded, and cut into strips

 Combine jicama, bell peppers, onion, green chile peppers, carrot, and ginger in a large bowl.


 Whisk water, vinegar, sugar, and salt together in a separate bowl; pour over vegetable mixture and toss to coat. Refrigerate for at least 1 hour before serving.


This corned beef recipe uses only two ingredients and 10 minutes of prep time, so chefs of any skill level can create this heavenly dish. Try it rolled up in warm tortillas!

 Rinse corned beef in running water to remove about 1/2 of the salt, then trim away any fat. Place corned beef into a baking dish and spread brown sugar in a 1/4-inch layer over the top. Cover the baking dish with aluminum foil.


 Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.


 Remove from the oven and discard any liquid. Slice the beef as thinly as you can.


Love honeybuns? This delicious cake tastes just like a cinnamon honeybun!

 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.


 Whisk cake mix, buttermilk, eggs, vegetable oil, and baking soda together in a bowl until thoroughly combined. Pour into the prepared pan.


 Stir brown sugar and cinnamon together in another bowl; spoon onto cake batter in several places. Use the spoon to gently swirl cinnamon-sugar mixture into cake batter; do not overmix as you want to have streaks and ribbons showing.


 Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and punch holes all over the cake with a table knife.


 Whisk confectioners' sugar, milk, and vanilla together in a bowl to form a smooth, runny icing. Pour icing all over warm cake, allowing it to soak into the holes. Let cool before serving, about 30 minutes.


Made with quinoa and pork, this dish is surprisingly decadent and satisfying. It's made with only one tablespoon of vegetable oil and a handful of very lean smoked ham. Those tiny quinoa seeds really are sponges for flavor!

chopped green onion, white and green parts separated and divided

chile-garlic sauce (such as Sriracha), or more to taste (Optional)

 Place quinoa into a saucepan and cover with 1 1/2 cups cold water. Season with salt and bring to a boil. Reduce the heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and let sit for 5 minutes, then fluff with a fork.


 Heat vegetable oil in a large skillet over medium heat. Add ham, bell pepper, and the white parts of the green onion; cook until ham begins to brown, about 5 minutes. Add garlic and remove from heat; stir until garlic becomes aromatic, 1 to 2 minutes.


 Stir in fluffed quinoa and return to the stove over medium-low heat. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from the heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with the dark green parts of the green onion.


This chicken and rice casserole recipe makes a tasty, comforting dish. It's a cinch to throw together, and you'd never guess the creaminess comes from reduced-fat ingredients. 

 Bring 1 1/4 cups chicken broth and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.


 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.


 Heat oil in a saucepan over medium heat. Add mushrooms and onion; sauté until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir in chicken, condensed soup, sour cream, milk, remaining 1/2 cup of chicken broth, seasoned salt, and black pepper. Reduce the heat to low and stir in cooked rice until well incorporated. Transfer mixture to the prepared baking dish.


 Bake in the preheated oven for 15 minutes. Top casserole with Cheddar cheese and crushed croutons, and continue to bake until the top begins to brown, about 10 more minutes. Let cool for 5 minutes before serving.


This recipe lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup, and you can use other veggies.

This creamy minestrone soup is simply amazing! It's very similar to the one served at Lelli's restaurant in Detroit. Be sure to use a large stockpot because this recipe makes a lot. 

 Melt butter in a large stock pot over medium heat. Add onions and sauté until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.


 Use a slotted spoon to transfer about 1/2 of the vegetables to a blender or food processor, reserving the liquid in the stockpot. Purée vegetables until smooth, then return to the pot.


 Stir in heavy cream, macaroni, garbanzo beans, 1/2 of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring frequently, for 30 minutes.


This Shaker lemon pie is a very tart lemon pie that uses paper-thin slices of whole lemons, rind and all. It's for the true lemon lover!

 Combine sugar and sliced lemons in a large bowl. Let stand for at least 4 hours or overnight.


 Preheat the oven to 450 degrees F (230 degrees C). Press one pie pastry into a pie plate.


 Add beaten eggs to the sugar-lemon mixture and mix until well combined. Pour into the bottom crust, then cover with remaining pie pastry. Brush top crust with milk and sprinkle with sugar as desired.


 Bake in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until a knife inserted into the center comes out clean, 20 to 25 more minutes.


This Greek cabbage salad is simplicity at its best. It's a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage, and I prefer to mix in some carrots too, although this is optional. This salad will keep for two to three days in the fridge.

 Combine cabbage, carrots, olive oil, vinegar, salt, and pepper in a bowl; toss well. Taste and add up to 2 tablespoons more olive oil and 1 1/2 tablespoons more vinegar as desired.


This berry compote is made in a slow cooker with frozen berries and orange juice. It's a yummy dessert by itself or over ice cream.

 Stir frozen berries, sugar, orange juice, and orange zest together in a slow cooker. Cover and cook on High until bubbling, about 1 1/2 hours.


 Stir cornstarch and water together in a cup until fully dissolved. Stir into berry mixture. Cover again and cook until thickened, 5 to 10 minutes. Serve warm or at room temperature.


This recipe for oven-braised chicken thighs is exceedingly simple, although not particularly fast. It's a winner every time, even with my fussy daughter. I prefer to use dark meat with this recipe as it breaks down better when braising. It goes well with scalloped potatoes.

 Preheat the oven to 325 degrees F (165 degrees C). Pat chicken dry and season generously with salt and pepper.


 Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in batches, skin-side down, and cook until well browned, about 3 minutes; be careful it doesn't burn. Flip and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.


 Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) chicken until it comes about 1/3 of the way up the sides; do not cover chicken.


 Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


 Remove from the oven and transfer chicken to a platter; let sit for at least 5 to 10 minutes before serving.


I've learned it's essential the chicken is salted generously before browning. Otherwise, the chicken is good but bland. The hardest thing about this recipe is browning the chicken. After that, it's just oven time.

This salami bread actually started out as a frustrating attempt to test some pizza dough. It would make a great Italian submarine sandwich, or you could just load it up with lots of Italian cheeses and fresh and pickled vegetables.

freshly grated Parmigiano-Reggiano cheese, plus more for dusting

 Flatten dough into a rough rectangle on a generously floured work surface. Flour top of dough and roll out to a thickness of 1/4 to 1/2 inch.


 Leaving about one inch of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create a second single-layer row, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush the dough edges with water.


 Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching the dough too much to allow it room to rise, pinching in the ends as you go. Carefully transfer the roll, seam-side down, to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled in volume, 60 to 90 minutes.


 Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated cheese.


 Bake on the center rack of the preheated oven until nicely browned and cooked through, 25 to 30 minutes. Transfer to a wire rack and let cool completely before slicing, about 30 minutes.


This delicious lentil soup with vegetables is fun and easy to make. My family and I have been trying to eat healthy, so I started adding veggies to all my soups. You can modify it in many ways — add your favorite cooking oil, as well as any greens you like. Serve with toasted rosemary bread. Yum!

 Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.


 Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.


 Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.


White bread is buttery and slightly sweet with a neutral flavor that lets the sandwich ingredients shine. I mostly eat whole wheat bread, but I occasionally indulge in some white. Whether you’re a nostalgic baby boomer like I am, or just a curious millennial wondering what classic white bread should taste like, I really do hope you give this a try soon.

 Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes.


 Add 2 3/4 cups flour, softened butter, beaten egg, sugar, vinegar, salt, and baking soda. Knead on low speed until the dough begins to come together, adding up to 1/4 cup more flour if needed. Increase the speed slightly and knead for about 3 more minutes. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.


 Butter a spatula and a 9x5-inch loaf pan. Scrape the dough into the prepared loaf pan using the spatula. Smooth out the top to distribute the dough evenly. Dust the top with 1 tablespoon flour and press gently to even out the dough. Let rise in the pan for 30 minutes.


 Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf; you may need to go over it several times. Brush the top with most of the melted butter.


 Bake in the preheated oven until golden brown, about 30 minutes.


 Remove from the oven and brush hot loaf with the remaining butter. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool for at least 1 hour before slicing.


Make Dole Whip at home with this copycat recipe! My mom and I had this at the Magic Kingdom in Disney and it is amazing. Excellent on a hot day as a smoothie and even better when frozen as a sorbet.

 Blend pineapple, cream, sugar, lemon juice, and lime juice together in a blender until smooth; freeze until slushy consistency, 1 to 2 hours.


 Transfer to an airtight container and freeze until firm, about 1 hour. Scoop into bowls, or, spoon into a piping bag fitted with a tip and pipe into bowls. Serve immediately.


This creates 10 very large servings, so in actuality, you can get a lot more servings out of this.

This pineapple marmalade is great on toast or as a marinade or topping for pork or chicken. You can add it to frosting for a tropical twist on a cake, and you can even use it as the main ingredient in an agua fresca.

 Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.


 Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.


 Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.


 Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.


I use the juice from the pineapple, but canned juice will also work.

These grab-and-go air fryer mini breakfast burritos are even great for a midday snack. Leave out the serrano chile pepper for a less spicy version.

 Cook chorizo in a large skillet over medium-high heat, stirring frequently, until it turns dark red, 6 to 8 minutes. Remove from the skillet.


 Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper; cook and stir until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.


 Meanwhile, heat tortillas in a large skillet or directly over the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of a tortilla. Fold top and bottom of tortilla over the filling, then roll into a burrito shape. Mist with cooking spray and place into the air fryer basket. Repeat to make remaining burritos.


 Air-fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.


These chocolate Guinness cupcakes with Bailey's frosting make a good St. Patrick's Day dessert. They're very light and moist, and the frosting is a showstopper!

Irish stout beer (such as Guinness Extra Stout), room temperature

 Preheat the oven to 350 degrees F (175 degrees C). Grease 66 mini muffin cups or line with paper liners.


 Make the cupcakes: Melt butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let cool, 5 to 10 minutes.


 Sift flour, baking soda, baking powder, and salt into a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.


 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.


 Meanwhile, make the frosting: Beat confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.


This crab leg boil with shrimp is my adaptation of Frogmore stew. It is an easy Southern comfort dish. Just throw all the ingredients into the pot! Serve in large bowls as a stew, then peel shrimp and crab as you eat.

 Gather all ingredients. Bring 6 quarts water to a boil in a large stewing pot; add 1/4 cup seafood seasoning.


 Meanwhile, bring a second large pot of water to a boil; add 1 teaspoon seafood seasoning. Cook crab legs in seasoned boiling water until meat is tender, about 10 minutes. Drain.


 Add carrots, celery, and onions to potatoes; cook until vegetables are tender, about 10 minutes.


 Add shrimp and cooked crab legs; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.


Make this simple Swiss steak in a Dutch oven! I always thought Swiss steak was from Switzerland, but it’s not. “Swiss” refers to the treatment of the steak — it's the process of rolling or pounding the tough cut to make it tender. You can't beat a long braise to make fork-tender meat. I've kept the “Swiss” technique but added my own flavors. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.

 Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl.


 Spread beef cubes out onto a cutting board. Sprinkle flour mixture over top and toss beef to coat. Cover with plastic wrap, then gently but firmly pound the steak with a mallet or the back of a soup ladle to tenderize.


 Heat oil in a large Dutch oven over medium-high heat. Add beef cubes; cook and stir until browned, about 10 minutes. Season with salt and pepper. Add undrained diced tomatoes, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.


 Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.


These banana chocolate chip cookies are made with very ripe bananas, the ones that are too ripe to eat. The riper the bananas are, the more flavor they have.

 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.


 Sift flour, baking powder, salt, and baking soda together in a large bowl.


 Beat sugar and butter together in a separate large bowl with an electric mixer until light and fluffy.


 Gradually blend in flour mixture until just combined; stir in chocolate chips.


 Bake in the preheated oven for 12 to 15 minutes. Transfer cookies to a wire rack to cool completely.


Chantilly cream is a sweeter version of whipped cream. It is smooth and satiny. My family loves it on pancakes, chocolate mousse, and just about anything that needs a sweet touch. Enjoy, from my family to yours!

 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.


 Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.


I have served this mojito pitcher recipe to people who have sworn that they dislike mojitos and they loved it! I believe it's the fresh ingredients and the use of sugar, instead of simple syrup, muddled together that makes this cocktail refreshing and delicious. It takes a little bit of work but the results are well worth it. Serve over ice.

 Muddle sugar and mint leaves together in a pitcher until leaves are well broken down.


 Pour rum into sugar mixture; add club soda and stir until sugar is dissolved.


This creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that's actually quite easy to make. It's so delicious, savory, and comforting on a cold winter day!

 Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.


 Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.


 Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.


 Combine sugar and 1 cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly.


 Meanwhile, roll lemons around on your counter to soften. Cut in half crosswise, and squeeze into a liquid measuring cup. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp.


 Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste. Add ice.


I had chicken and shrimp carbonara at that popular Italian-American restaurant chain recently, and it was absolutely delicious. I decided to re-create it at home, but the recipes I found online didn't appeal to me. So, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original. Serve with breadsticks, an Italian salad, and your favorite white wine.

boneless, skinless chicken breast halves, cut into bite-sized pieces

 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.


 Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.


 Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.


 Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.


 Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.


 Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.


 Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken, bacon, and shrimp until coated, then serve over linguine.


 Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.


 Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce mixture and pour into prepared baking dish.


 Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.


I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.

 Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.


 Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.


 Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.


 Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.


This strawberry spinach salad is a great way to get kids to eat spinach! Someone brought this salad to a potluck dinner, and I had to have the recipe. Since then, I've made it many times and I've been asked for the recipe every time I take it somewhere.

 Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.


 Make salad: Combine strawberries, spinach, and almonds in a large bowl.


 Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.


Our Coconut Almond Blend gives this fruit smoothie a great tropical flavor.

A chocolate cake shot that tastes and feels just like a piece of chocolate cake. You have to shoot it to believe it!

 Suck lemon wedge, then with juice still in your mouth, drink shot. Enjoy!


These cake mix cookies are yummy and simple to make with just 3 easy ingredients!

 Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough.


 Form dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.


 Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


Zucchini and squash are grilled in a foil packet with butter, garlic powder, salt, and pepper until tender and delicious. Adjust the amount of seasonings to suit your taste. This is a great side dish for grilled meat or fish.

 Place zucchini and squash on a large sheet of aluminum foil; dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil packet.


 Place the foil packet on the preheated grill until vegetables are tender, about 20 minutes.


This Italian pasta salad that's loaded with tri-color rotini pasta, salami, bell peppers, and mozzarella is quick to make and full of flavor for a delicious summer meal.

 Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.


 Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.


 Season pasta salad with dry salad dressing mix and stir to combine.


Cooking ribs on the grill is easy with this recipe for the most tender, delectable ribs you've ever had! 

 Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.


 Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.


 Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of ribs as desired. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.


 Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low and close the lid; cook ribs, undisturbed as possible, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).


 Brush ribs with barbecue sauce, and grill for an additional 5 minutes. Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.


Nutrition data for this recipe includes the full amount of spice mix. The actual amount of spice mix consumed will vary.

This marinade for New York strip or rib-eye steaks adds exquisite flavor. The final result is so tender, juicy, and melt in your mouth.

 Mix together vinegar, soy sauce, garlic, honey, olive oil, black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper in a medium bowl until marinade is well combined.


 Place steaks in a shallow glass dish. Pour the marinade over steaks and turn to coat; rub marinade into meat for optimum flavor.


 Preheat the grill for medium-high to high heat. Lightly oil the grill grate. Cook steaks on the preheated grill until hot, slightly firm, and lightly pink in the center, about 7 minutes per side.


 An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Discard leftover marinade.


A delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.

 Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.


 Split French rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.


 Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.


 Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!


Learn how to make menudo, a deep red soup made with tripe, chile peppers, and hominy, with this easy recipe. A combination of chile peppers gives this soup its trademark red color and adds mild spice to every bite. My husband absolutely devoured it the first time I made it.

 Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.


 Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.


 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.


 Place árbol chiles into a blender or food processor with japones chiles; blend until minced.


 Stir chile mixture into the pot and continue cooking over low heat for 2 hours.


 Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.


This lemonade recipe is for real, authentic, vintage lemonade —the kind you might enjoy on a hot summer day at one of those stands at the state fair. Most of us make lemonade just out of lemon juice, but as you may know, the oils in the lemon peel contain a tremendous amount of flavor, and once you drink this, you won't want to go back to drinking it how you used to.

 Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.


 Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.


 Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.


 Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.


I love this overnight oats recipe! It's easy to make-ahead for a quick, on-the-go breakfast. You can add-in your favorite toppings, fruit, or nuts.

 Combine milk, yogurt, oats, honey, chia seeds, and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined.


The amount of cinnamon in this recipe has been reduced based on review feedback. The original recipe called for 1 teaspoon.

These buttermilk waffles are crisp on the outside and tender in the middle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick workday breakfast.

 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.


 Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs.


 Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.


 Preheat a waffle iron according to manufacturer's instructions.


 To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.


This recipe for easy chicken and dumplings could not be more simple and it tastes great too!

 Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.


 Cut each biscuit into quarters, and gently stir into the simmering soup.


 Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.


This white chocolate chip cookie recipe is my favorite — my grandma used to make it for me. These cookies are really good with a tall glass of cold milk.

 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy.


 Add eggs, one at a time, beating well after each addition. Stir in vanilla.


 Combine flour, cocoa, baking soda, and salt in a bowl. Stir into the creamed mixture.


 Bake in the preheated oven until set, 8 to 10 minutes. Remove from the oven, let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.


These grilled kabobs made with steak and chicken stay moist and flavorful. The meat and vegetables are marinated in a honey teriyaki sauce, then skewered and grilled until tender and delicious.

 Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.


 Preheat the grill to medium-high heat. Lightly oil the grill grate.


 Discard marinade. Thread meat and vegetables onto skewers, leaving a small space between each item.


 Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.


The best sangria recipe I've been able to hone to perfection for summer parties! I like to use a fruity Spanish red wine, such as Garnacha or Rioja.

 Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries.


 Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.


This mulberry pie is well-liked in my house. I have mulberries by the ton, so I make it often!

 Mix berries with sugar and flour in a large bowl. Place mixture into bottom pie crust. Dot with butter, then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in the refrigerator for 30 minutes.


 Bake pie in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.


These spicy garlic shrimp are my favorite way to dazzle in a hurry. Full of flavor and takes minutes to make! Serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish - they take center stage at any meal. 

 Heat oil in a large skillet over high heat. Add garlic; cook and stir until fragrant, about 1 minute. Sprinkle red pepper flakes and paprika into the oil; add shrimp and toss to coat. Pour in lemon juice; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add basil and toss lightly. Season with salt and pepper to serve.


I cook corn on the grill and brush it with a spicy garlic butter. These ears of corn will have your guests coming back to the grill for more.

 Preheat an outdoor grill for medium heat, and lightly oil the grate.


 Heat garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer.


 Stir together sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with lime juice and hot sauce until evenly blended. Brush ears of corn generously with the garlic butter; reserve remaining butter.


 Cook corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush corn with remaining garlic butter as corn cooks.


We have a mulberry tree in our backyard, and my husband has me make this mulberry cake every year.

 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.


 Beat milk, 1/2 cup white sugar, egg, and oil in a bowl. Add 1 cup flour, baking powder, and salt; mix until smooth. Pour into baking pan; sprinkle with mulberries.


 Mix 3/4 cup flour, brown sugar, and 1/4 cup white sugar in a bowl; cut in butter and stir until mixture resembles crumbs, about 2 minutes. Sprinkle over cake.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.


This mezcal margarita is made with smoky mezcal tequila flavored with jalapeño, orange juice, and lime for a delicious spicy margarita cocktail.

 Mix 1 tablespoon sugar with salt on a shallow, rimmed plate. Use lime wedge to wet rims of two 8-ounce glasses. Dip rims into sugar mixture.


 Combine jalapeño and 1 1/2 teaspoons sugar in a cocktail shaker and muddle until sugar is dissolved and jalapeño is juiced. Add orange juice, mezcal, and lime juice to shaker, then fill with ice. Cover and shake until chilled, about 30 seconds. Strain into glasses to serve.


This canned corn salad comes together in a snap. It is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil and easily doubled. 

 Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.


Summer hummer is an easy to make mixed cocktail made with lime vodka, lemonade, and lemon-lime soda for a refreshing taste.

 Place the ice into a tall glass. Pour in the vodka, lemonade, and lemon-lime beverage. Garnish with a lemon wedge to serve.


Simple and wholesome fruit popsicles. My mom used to help us make these when we were kids and I still enjoy them years later. Use honey as an alternate sweetener, and blend the fruit to be either chunky or smooth.

fresh blueberries, raspberries, strawberries and sliced bananas, mixed

 Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.


 Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.


 Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.


The flavor of watermelon comes through beautifully in this homemade sherbet recipe.

 Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.


 Blend the mixture in a blender until smooth; return to the bowl.


 Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.


 Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.


This easy blackberry cobbler is delicious served warm with vanilla ice cream. I used to pick blackberries in the summer for my mom to make this wonderful treat!

 Pour melted butter into the bottom of an 8-inch square baking pan. Mix sugar, self-rising flour, and milk together until moistened; pour mixture over butter. Don't be tempted to stir. Spread blackberries evenly over batter.


 Bake in the preheated oven until the top is golden brown and the cobbler is bubbling, about 45 minutes.


Spicy watermelon is a Latino dish that makes a refreshing summer snack with a surprising combination of flavors! 

 Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.


 Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.


I found this sherbet recipe in a newspaper clipping that my mother saved dated June 10, 1933. It's a light and fruity frozen dessert made with orange, lemon, and pineapple juices.

 In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.


This watermelon sangria is one of my favorite summer recipes. If you love watermelon and white wine, you'll love this fruity drink on a hot day!

 Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.


 Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.


This recipe from the Florida Keys has been given to almost everyone I know. It is the best marinade for chicken, and it only takes 30 minutes from prep till you can grill! It's a great blend of flavors with honey, soy sauce, and lime juice. If you have time, try marinating overnight for the fullest flavor.

 In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.


 Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.


This German chocolate frosting is a classic coconut pecan topping for German chocolate cake.

 Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes.


 Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.


This blueberry jam recipe is simple and easy to make. The delicious flavor of sweet, fresh blueberries takes center stage.

 Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan.


 Cook, stirring constantly, over medium heat until thickened, about 30 minutes.


Make this stuffed pork loin recipe for your next Sunday dinner. Serve with garlic mashed potatoes, carrots, and peas.

 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).


 Make the stuffing: Melt margarine in a skillet over medium heat. Add onion, mushrooms, and celery; cook and stir until tender, about 12 minutes.


 Transfer vegetables to a bowl. Add bread, stir until moistened, and season with salt and pepper.


 Make the pork: Cut pork loin in half lengthwise almost all the way through, starting at the top and stopping at the last inch at the bottom. Leave the bottom inch uncut and open pork like a book.


 Cover with plastic wrap and lightly pound with a meat mallet to flatten. Remove and discard plastic wrap.


 Roll meat over stuffing and secure in three places with kitchen twine.


 Place tied loin into a roasting pan and season with thyme, herbes de Provence, garlic powder, salt, and pepper. Pour about 3 tablespoons water into the pan around the roast.


 Roast in the preheated oven until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Remove from the oven and let rest for 15 minutes before untying and slicing.


Chicken lasagna with spinach and a creamy white cheese sauce. Great for any kind of potluck. My kids love it!

 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.


 Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.


 Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.


 Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish.


 Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan.


 Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.


This funeral potatoes recipe is easy to make for a creamy, cheesy potato side dish. You can add anything you like to jazz this casserole up. You can use potato chips, tortilla chips, or even cornflakes for the topping. I like to use sour cream and onion potato chips.

 Combine condensed soup, sour cream, Cheddar cheese, and onion flakes in a large bowl.


 Pour into a 9x13-inch casserole dish. Sprinkle with potato chips.


 Bake uncovered in the preheated oven until cheese is melted and the top is crisp, about 45 minutes.


This Instant Pot Italian wedding soup made with meatballs, pasta, and cheese is a marriage made in heaven. There are many versions of this recipe; this is mine, and I hope you enjoy it.

 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Pour in olive oil and heat until hot. Cook and stir carrots, celery, and onion in hot oil until tender, 4 to 5 minutes.


 Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in pasta. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in spinach. Let soup sit until spinach is wilted and pasta is fully cooked, about 5 minutes. Season with salt.


Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

 Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.


 Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.


 Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.


 Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.


 Roast pork skin-side down in the preheated oven until golden-brown, about 2 hours.


 Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.


Chicken souvlaki skewers are marinated Greek kabobs. Fantastic flavor for chicken. The marinade can also be used for pork.

skinless, boneless chicken breast halves - cut into bite-sized pieces

 Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.


 Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.


 Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.


 Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.


 Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.


This quick, impressive side dish is done in a few minutes with the use of an Instant Pot. I do not recommend bacon, as it is generally sliced much thicker than prosciutto.

 Bundle together 3 asparagus spears, or 5 spears if they are slender. Wrap 1 prosciutto slice around each asparagus bundle, catching the beginning edge of the prosciutto around one spear of asparagus.


 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Place prosciutto-wrapped asparagus bundles seam-side down into the Instant Pot and saute until prosciutto is lightly browned, about 2 minutes. Turn bundles over and cook until prosciutto is browned, 2 more minutes. Turn bundles over the rest, seam-side down. Pour chicken broth into pot. Select steam pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.


These tasty potato skewers, flavored with rosemary and garlic, are grilled until crispy and tender. Great for summer barbecue parties.

 Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.


 In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.


 Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.


This English muffin recipe has been made in my family for decades. They are very good and taste much better than store-bought English muffins. They're great with orange butter or cream cheese and jam.

 Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.


 Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.


 Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.


 Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can.


 Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.


 Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Enjoy!


This cannoli dip turns the tastes and flavors of a cannoli into a wonderful dessert or party snack! To serve, break up pizzelle cookies or waffle cones into chip-sized pieces to scoop cannoli dip. The dip tastes just like the filling from a cannoli, and the pizzelles act as the shell.

 Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated.


 Fold in chocolate chips until well-blended. Cover bowl with plastic wrap and place in the refrigerator until chilled, at least 10 minutes.


This beef pho features a comforting, richly-seasoned meat broth ladled over rice noodles and thinly sliced sirloin. Serve with hoisin, Sriracha, green onion, cilantro, bean sprouts, basil, and lime.

 Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.


 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.


 Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.


 Cool slightly. Chop onions, then peel and slice ginger; set aside separately.


 Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.


 Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.


 Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.


 Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.


 Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.


This crostini recipe uses a baguette to make tiny toasts to serve with a festive dip or baked garlic!

 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).


 Mix butter, garlic, and olive oil in a small bowl until combined. Spread butter mixture on one side of each slice of bread.


 Arrange bread slices, butter-side up, in a single layer on an ungreased cookie sheet.


 Bake in the preheated oven until lightly toasted and hard, about 8 to 10 minutes.


I adapted this pasta fagioli recipe a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread.

 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent. Stir in garlic and cook until tender. Reduce heat and stir in water, tomato sauce, cannellini beans, navy beans, Parmesan, parsley, basil, oregano, and salt. Simmer for 1 hour.


 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.


These grilled beets are easy to make when you wrap them in foil and cook on the grill. Delicious as a summer side dish or added to a green salad.

 Gather all ingredients. Preheat an outdoor grill for high heat.


 Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.


 Wrap foil over beets. Place packet on the grill grate. Cook until beets are very tender, about 30 minutes.


 Allow beets to cool before serving, about 5 minutes. You don't even need to peel to enjoy!


This is an easy shepherd's (cottage) pie topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand, so no trips to the grocery are required! You can substitute any cheese for the Romano, as well.

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.


 Place beef and onion in a large skillet over medium heat. Season with rosemary and basil. Cook and stir until beef is evenly browned; drain grease. Mix in mixed vegetables, diced tomatoes, and tomato sauce. Cook and stir until vegetables are heated through. Transfer to the prepared baking dish.


 Place potatoes in a large pot with enough water to cover; bring to a boil. Cook until tender, about 10 minutes. Remove from heat and drain.


 Add butter, Romano cheese, milk, garlic, salt, and oregano to potatoes in the pot. Mash together with a potato masher until smooth. Spread mashed potatoes over beef and vegetable mixture in the baking dish.


 Bake in the preheated oven for 30 minutes. Turn the oven broiler to high and continue cooking until the top of potatoes are golden brown, about 3 minutes.


This teriyaki shrimp stir-fry with bok choy, broccoli, and zucchini makes its own sauce. Serve over rice or noodles for a tasty meal.

 Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.


 Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.


 Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.


 Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.


This brown stew chicken is delicious served over steamed rice with green peas, garnished with fresh thyme. I've wanted to make this for a while since I love braised or stewed chicken recipes, especially ones with similar ingredients as jerk chicken. While I might make a few adjustments next time, this came out amazingly well.

 Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.


 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.


 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.


 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.


 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.


 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.


 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.


 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.


 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!


This grilled corn salad made with roasted corn, garden-fresh vegetables, and cilantro makes the perfect side dish for any BBQ or hot summer day.

 Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.


 Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.


 Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.


This salad will last several days when refrigerated in an airtight container.

Chicken and bell peppers are stir-fried with onions and balsamic vinegar for a yummy meal with an outstanding flavor that's easy to make! Serve over white rice or by itself.

 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.


 Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes.


 Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.


 Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes.


These grilled burgers are tender and juicy with a smoky flavor. Serve on buns with your favorite toppings.

 Combine ground beef, Worcestershire sauce, liquid smoke, and garlic powder in a medium bowl; lightly mix until just combined. With minimal handling, form mixture into three patties. Brush oil onto both sides of each patty, then season with salt.


 Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


This secret ingredient spaghetti sauce is a simple, slow-cooked, authentic spaghetti sauce, as good as the restaurants serve — or better! The secret ingredient is baking soda. Do not taste the sauce right after adding it; wait awhile, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.

 Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.


 Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.


 Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.


 Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.


These delicious shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or parties. 

 Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.


 Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.


 Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.


Yummy grilled cod with Cajun seasoning. I baste the fillets with a mixture of melted butter, lemon juice, and green onion as it cooks on the grill.

 Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.


 Season both sides of cod fillets with Cajun seasoning, lemon pepper, salt, and black pepper. Set fillets aside on a plate.


 Melt butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.


 Grill fillets on the preheated grill until browned and flaky, about 3 minutes per side; baste frequently with butter mixture while grilling.


 Allow fillets to rest off the heat for about 5 minutes before serving.


This fresh corn salad is a family favorite. The combination of sweet corn and cherry tomatoes with salty feta is a delight!

 Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.


 Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.


Greek Dressing can be used instead of the olive oil and vinegar.

These chicken foil packets with mushrooms, potatoes, and bell peppers are cooked in a flavorsome sauce on the grill. Easy to prep and you can use whatever vegetables you prefer. The chicken comes out tender and moist, and clean-up is a breeze!

 Stir vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme together in a bowl; set aside.


 Lay out four 12x12-inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.


 Grill the packets on the preheated grill until chicken is cooked through and tender, about 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


This delicious strawberry lassi is easy to make in the summer with ripe strawberries for a refreshing creamy drink or light dessert. Sprinkle some ground cardamom on top if you like.

 Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.


 Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.


This easy crème brûlée recipe is rich and creamy. It should still be jiggly in the center when you remove it from the oven. To serve, use a spoon to crack the crisp sugar topping open to reveal the creamy dessert underneath.

 Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.


 Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.


 Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.


 Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving.


These salmon foil packets with cherry tomatoes, olive tapenade, fresh basil, and thyme are full of Mediterranean flavor. They're quick and easy to make on the grill for a nice summer evening meal.

 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.


 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.


 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.


 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.


You can prepare the salmon foil packets a few hours before cooking them; just keep them in the fridge until you are ready to cook them on the grill.

These grilled shrimp foil packets are cooked in a tasty marinade made with olive oil, garlic, parsley, and a pinch of red pepper flakes for fabulous flavor.

 Combine parsley, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl. Add shrimp and mix well. Allow to marinate for 10 minutes.


 Lay 1 sheet heavy-duty aluminum foil on a flat surface; fold in half. Fold up edges to create a pouch in the middle. Spread marinated shrimp in the pouch and drizzle with lemon juice. Lightly close to make a packet.


 Cook packet on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, 8 to 10 minutes. Serve with lemon wedges.


Try this recipe for quick and easy pickled eggs. They're great to have on hand for entertaining, and they make a nice gift too. Plan ahead though, they need to be refrigerated for at least three days before they're ready to eat.

 Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.


 Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.


 Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil.


 Pour over the eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.


This corn salad recipe is easy to make by mixing corn kernels and chopped red onion in warm melted butter and herbs for a delicious salad or side. 

 Melt butter in a saucepan over medium heat. Stir in corn and onion; cook until heated through, about 5 minutes. Mix in parsley, then season with salt and pepper. Garnish with chives to serve.


This corn salad is easy to make anytime with a bag of corn, lots of bell peppers, veggies, and mayonnaise. You will be proud to take this creamy corn salad with you for any holiday occasion!

 Place corn, yellow pepper, red pepper, green pepper, red onion, cucumber, and tomato in a large bowl. Add just the amount of mayonnaise to your liking; mix well to combine. Season to taste with salt and pepper; chill until serving.


I came up with this crab salad recipe after trying for years to duplicate one made at a seafood market where I used to work. This isn't the same, but I actually like it better. It's so easy to make — the most time-consuming part is separating the crabmeat. When I make it, my daughter takes the whole batch and hides so she can eat it all. Serve with club-style crackers.

 Gently mix crabmeat, celery, ranch, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined.


Meaty steak kabobs made with chunks of sirloin steak marinated in a slightly sweet soy sauce and lemon-lime mixture, skewered with veggies and grilled. You'll want to make these again and again!

 Mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage in a medium bowl. Reserve about 1/2 cup of this marinade for basting. Place steak cubes in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.


 Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.


 Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.


 Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.


This cucumber jalapeño margarita is so refreshing! Nothing tastes better than the combination of tequila and jalapeño — the cucumber just adds a freshness and helps to balance the heat. The longer it chills, the more jalapeño and cucumber infuses into the tequila. Serve over ice in a salt-rimmed glass, garnished with cucumber slices.

 Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour.


 Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.


The easiest jalapeño margarita recipe you'll ever make! It doesn't require any muddling or infusing, just a splash of pickled jalapeño juice. It's spicy, so a little bit of juice goes a long way. Garnish with a slice of fresh jalapeño if you like.

 Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.


This spicy corn on the cob is cooked on the grill with chili butter for a yummy side dish to any summer meal! 

 Mix chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper in a medium bowl; blend in softened butter. Spread butter mixture on each ear of corn, and place each one onto a piece of aluminum foil big enough to wrap like a burrito, twisting the ends to close.


 Place wrapped corn on the preheated grill, and cook until tender when poked with a fork, about 20 to 30 minutes. Turn corn occasionally during cooking.


This Moroccan bean soup is a (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: It's super-healthy and easy to prepare.

 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.


 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.


 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.


These stuffed peppers with ground venison have a flavorful, lean twist. They're easy to prepare and even easier to enjoy. During hunting season, we dive into cooking with venison. Many people don't always realize that venison can be easily substituted for beef in many common recipes. 

 Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.


 Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until softened, 3 to 5 minutes. Set aside.


 Combine venison, 3/4 cup Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a large bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix until blended.


 Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.


 Bake in the preheated oven for 1 hour. Top with remaining 3/4 cup Cheddar cheese and continue baking until cheese is melted and starting to brown, about 15 minutes more.


Amazing! A lemon Bundt cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.

 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt).


 Make cake: Blend together cream cheese and shortening in a large bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.


 Meanwhile, make glaze: Mix together sugar and lemon juice in a liquid measure until sugar is dissolved.


 Remove cake from the oven. Pour glaze over hot cake, allowing it to run down the edges between cake and the pan. Cool in the pan for 30 minutes. Remove from the pan to a wire rack and cool completely.


This cute and tasty football cheese ball will complete your pigskin party! Serve with your favorite crackers.

 Mix together cream cheese, Cheddar cheese, green onions, Worcestershire sauce, and taco seasoning mix in a large bowl until well combined. Press cheese mixture into a ball and transfer to a sheet of plastic wrap.


 Use the plastic wrap to press cheese ball into the shape of a football by flattening ball and rounding each end. Place cheese football on a plate and arrange American cheese strips on the top like laces. Cover and refrigerate for at least 2 hours before serving.


 Remove cheese ball from the refrigerator 30 minutes before serving.


This St. Patty melt surprised me. If you think substituting braised greens for the patty is crazy, you're not alone because that's what I thought. Then, I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.

 Remove tender, leafy parts of kale and mustard greens from the stems and place into a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens to a colander or strainer to drain thoroughly.


 Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to submerge them. Return to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a large bowl and let cool until easily handled.


 Meanwhile, heat 3 tablespoons butter in a large pan over medium heat. Sauté green onions, garlic, and salt until onions soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.


 Squeeze water from cooled greens and chop. Add greens to green onion mixture in the pan; continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir rice vinegar into braised greens.


 Heat about 2 tablespoons butter in a large pan over medium-low heat. Add 2 French bread slices to hot butter in the pan; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup braised greens on 1 French bread slice, then top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes. Remove sandwiches to a cutting board. Repeat with remaining butter, bread, greens, and cheese.


This spicy corn sausage chowder is hearty and easy to make. It features tender chunks of sausage, potatoes, and corn. To cater to the kids, it can be made without cayenne.

 Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.


 Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.


This blueberry cobbler is an excellent light dessert that isn't too sweet! This recipe works great with all types of fruit. Serve with whipped cream or vanilla ice cream.

 Mix blueberries, orange juice, and 3 tablespoons sugar in an 8-inch square baking dish.


 Cream butter and 1/2 cup sugar in a large bowl until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, stirring just until ingredients are combined.


 Drop spoonfuls of batter over the blueberry mixture, covering as much filling as possible.


 Bake in the preheated oven until topping is golden brown and filling bubbles, 35 to 40 minutes.


This chicken quesadilla recipe is great to make for parties. Zesty chicken, cooked peppers, and melted cheese are a delightful combination. Cut into wedges and serve with sour cream and salsa.

 Gather ingredients, preheat the broiler, and lightly grease a baking sheet.


 Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center, about 5 minutes.


 Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.


 Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits.


 Bake quesadillas in the preheated oven until cheeses have melted, about 10 minutes. Cut each quesadilla into wedges.


Authentic chile relleno recipe handed down for generations in my family.

queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

 Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.


 Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.


 Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.


 Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.


 Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.


 Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.


 Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.


This recipe is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin, or line with paper liners.


 Stir yogurt, 2 tablespoons of melted butter, oil, and egg together in a medium bowl. Stir flour, 3/4 cup of brown sugar, baking soda, and salt in a medium bowl. Pour butter mixture into flour mixture; mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.


 Stir 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter together in a small bowl. Spoon on top of each muffin, and press down lightly.


 Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool in the pan for about 15 minutes before removing.


This is the best stuffed peppers recipe, easy and delicious. Its roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.


 Make sauce: Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.


 Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.


 Pour sauce mixture into a 9x13-inch baking dish and set aside.


 Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.


 Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.


 Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes. Serve and enjoy!


These chocolate chip muffins are quick and easy to make and simply delicious! The tops of these muffins have a crunchy sugar crust for a lovely contrast of texture in each bite.

 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.


 Combine milk, oil, and egg in a small bowl until well blended. Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center. Pour milk mixture into well and stir until batter is just combined; fold in chocolate chips.


 Spoon batter into the prepared muffin cups, filling each 2/3 full. Combine 1 ½ tablespoons white sugar and 1 tablespoon brown sugar in a small bowl; sprinkle on tops of muffins.


 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack. Serve warm or cool completely.


This recipe was tested in our test kitchen and updated to increase the amount of oil, decrease the baking powder, and reduce the sugar sprinkled on top of the muffins. The original recipe called for 1/3 cup of oil and 3 teaspoons baking powder. Please note that the ingredient amounts on the video will differ from this updated recipe.

This roasted red pepper sauce is light and creamy. It's easy to make with pureed roasted red peppers, fresh basil, and plenty of cream. To speed things up you can use roasted red peppers out of a jar.

 Preheat the broiler. Lightly coat the red peppers with olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.


 Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.


 Heat oil in a large skillet over medium-low heat. Add chopped red peppers, garlic, and basil; cook and stir until flavors combine, about 5 to 10 minutes.


 Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.


 Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.


This sauce freezes well. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. 

This simple salmon loaf recipe comes together quickly with just salmon, cracker crumbs, milk, egg, and butter, baked into a delicious loaf.

 Combine salmon, crushed crackers, milk, egg, melted butter, salt, and pepper in a mixing bowl. Mix thoroughly.


 Press the salmon mixture into a lightly greased 9x5-inch loaf pan.


This strawberry crumble recipe is simple and delicious. It's all about the crumble topping featuring ginger and walnuts in addition to oats. Serve with a scoop of vanilla ice cream to take this summer dessert over the top.

 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.


 Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.


 Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.


 Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.


 Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.


I made this strawberry crumble with fresh berries we picked ourselves, and incorporated some oats into the crumbly topping for a sweet, crunchy summer dessert that's delicious served warm with vanilla ice cream!

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.


 Pour sliced strawberries into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.


 Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.


 Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.


 Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.


 Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.


One pound of medium-sized fresh strawberries should yield about 3 cups sliced.

Smoked corn on the cob is tender, juicy, and delicious! Top with a smoky lime-paprika butter right before serving to deliver a whole new dimension of flavor. 

 Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.


 Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.


 Combine butter, cilantro, lime zest, lime juice, and paprika in a small bowl. Peel back the husks and brush corn with butter mixture. Season with salt and pepper.


Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuce with guacamole, salsa, and sour cream, if desired.

 Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.


 Preheat an outdoor grill to medium heat and lightly oil the grate.


 Cut bell peppers in half and discard inner membranes and seeds.


 Remove chicken from marinade and shake off excess. Discard remaining marinade.


 Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).


This grilled shrimp salad featuring sweet and smoky grilled shrimp and a cilantro vinaigrette is a great main dish salad in the summertime. Serve with some crusty bread and a nice glass of wine! 

 Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.


 Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.


 Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.


 Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.


This grilled tilapia is easy to prep for a flavorful fish grilled over flames!

 Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush other side. Cover with aluminum foil and refrigerate for 1 hour.


 Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.


 Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.


Have a ton of bluefish and don't know what to do with it? Give this bluefish on the grill recipe a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives the fish a bright and delicious flavor. 

 Place fish fillets into a large bowl. Pour in orange juice, lime juice, lemon juice, olive oil, and white wine. Season with salt, pepper, and seafood rub. Stir to blend and coat fish. Leave squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.


 Preheat a grill for high heat. When the grill is hot, oil the grate.


 Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.


The best rhubarb compote is made with just two ingredients for a lovely springtime dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.

 Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.


 Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.


Grilled corn on the cob with butter, salt, and a little pepper cooked in foil will be perfectly tender and sweet. Easy to prep and perfect for every summer barbecue. 

 Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.


 Cook on the preheated grill, turning occasionally, until tender, about 30 minutes.


I ordered grilled cauliflower at a restaurant. It tasted so wonderful that I decided to make it at home. It turned out great!

 Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.


 Cook cauliflower on the preheated grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on the grill until tender, about 20 minutes.


These grilled cauliflower steaks are beautifully caramelized with a flavorful smoky taste, and the presentation is lovely — a delicious change from the norm! I like my cauliflower a little on the firm side, so add a few extra minutes if you like it softer.

 Preheat an outdoor grill to medium-high heat and lightly oil the grate.


 Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl; set aside.


 Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 ½  inches thick; remove any remaining small leaves from each steak. Place cauliflower steaks on a baking sheet.


 Brush one side of each steak with some of the oil mixture. Place steaks on the preheated grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top of steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.


These tasty grilled country-style ribs are tender, juicy, and easy to make with this recipe. Been fixin' ribs for a long time and never had a complaint — they just kept comin' back for more!

 Stir wine, BBQ sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in a bowl until well mixed. Place ribs in a baking dish; pour wine mixture over ribs and coat thoroughly.


 Mix onion powder and garlic powder in a bowl. Dust ribs with powder mixture; let marinate for 2 hours, turning once.


 Preheat the grill to medium-low heat and lightly oil the grate.


 Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once.


 Baste with barbeque sauce; continue grilling until meat is tender, about 15 minutes, turning and basting frequently.


Grilled avocado is soft and creamy with a rich, smoky taste. This recipe is great to make when you have some ripe avocados. Simply season them and grill them cut-side down until grill lines begin to form. Serve in their skins or cut up and use for a smoky guacamole.

 Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.


 Grill avocados, cut-side down, on the preheated grill until grill lines begin to form on the avocado flesh, about 5 minutes.


Use paprika instead of the chipotle and chili powder for less spicy.

These veggie kabobs with zucchini, bell pepper, and mushrooms also have pineapple for a delicious and easy way to eat grilled vegetables. Serve them for a light summery main dish or side. These colorful skewers will brighten any meal!

 Preheat a grill for medium heat and lightly oil the grate. Alternately thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes, and bell pepper chunks onto skewers.


 Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables.


 Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.


Please note the differences in ingredient amounts and serving size when using the magazine version of this recipe.

A little something different from traditional mashed potatoes, for the Instant Pot. The leeks add a very mild oniony flavor. Enjoy!

 Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow about 10 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot.


 Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter; stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.


I don't use a traditional potato masher in my Instant Pot as I don't want to scratch it.

A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.

 Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.


 Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.


 Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.


 Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.


This acai smoothie bowl is a delicious breakfast. My kids like it, so I sweeten it with honey, but you can also use agave for a vegan version or not sweeten it at all. Top the smoothie bowls with some granola for crunch, nuts, or other berries of your choosing.

frozen unsweetened acai pulp, partially defrosted in refrigerator overnight

 Combine acai, bananas, blueberries, almond milk, and honey in a blender. Blend until smooth. Smoothie should have a thick consistency, like frozen yogurt.


 Pour into 2 bowls and top with banana slices, blueberries, pomegranate seeds, and coconut.


I take the acai pulp out of the freezer and let it defrost a bit overnight in the fridge for easier blending.

The ingredients in this hurricane cocktail include rum, passion fruit, and lime. It's a sweet, boozy concoction popular in America's favorite party town: New Orleans.

 Combine dark rum, light rum, lime juice, and passion fruit syrup in a cocktail shaker. Add ice; cover and shake until the outside of the shaker has frosted. Strain into a chilled glass.


Oatmeal is a great way to start a day! I have it almost every morning, so to not get bored I add different toppings and vary the ingredients I put in, always healthy and always delicious! Greek yogurt goes fantastically with hot oats and makes it creamier, adds protein, and most important of all makes a standard bowl of oatmeal phenomenal! Sprinkle with some more cinnamon, if you desire.

 Combine oats, banana, cinnamon, and salt in a microwave-safe bowl; add water and stir. Cook in microwave until water is absorbed, 2 to 3 minutes. Stir to evenly distribute cinnamon; let stand until slightly cooled, about 3 minutes.


 Spoon Greek yogurt, strawberry jam, and peanut butter over oatmeal; stir.


I always cook my oats in water, but you can cook them with milk if you prefer.

Gray corned beef omits the meat pinking saltpeter, which isn't the traditional preparation method anyway; this version will taste beefier. The result is far less salty than commercially prepared corned beef, and you can have fun creating your own pickling spices to create a complex flavor. While the color might not appeal to you, having corned beef without nitrates will. Serve with oatmeal Irish soda bread and stone-ground mustard. Plan 2 weeks for prep!

carrots - peeled, halved lengthwise, and cut into 1/2-inch strips

parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips

 Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.


 Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.


 Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.


 Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).


 Remove brisket to a cutting board and cover tightly with aluminum foil.


 Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.


Serve these cauliflower rice fajita bowls topped with pico de gallo, guacamole, and sour cream. If you like, you can also add 2 grilled, thinly sliced chicken breasts or 2 cups shredded rotisserie chicken.

 Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.


 Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated. Spread vegetable mixture onto the prepared baking sheet.


 Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.


 Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.


This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entrée. It looks fancy, tastes amazing, and contains dried cherries, a known aphrodisiac.

 Preheat the oven to 400 degrees F (200 degrees C). Brush the inside of an ovenproof skillet with vegetable oil. Set aside.


 Mix together cherries, bread crumbs, egg yolk, olive oil, garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper in a large bowl until stuffing is combined.


 Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.


 Open flap and place one butterflied chicken breast between 2 sheets of heavy plastic (resealable freezer bags work well, too) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Repeat with the other breast.


 Place each breast on a piece of plastic wrap, divide stuffing evenly between each breast, and roll into a tight roll, twisting the ends of the plastic wrap to create a tight package.


 On a piece of plastic wrap, slightly overlap 2 slices prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place breast at one end of prosciutto. Roll prosciutto around stuffed breast using the plastic to make a tight roll. Repeat with second stuffed breast and remaining 2 slices prosciutto.


 Lay 4 pieces of string on a cutting board, about 1-inch apart. Place a chicken roll across the strings and tie each into a knot to keep chicken from unrolling. Repeat with second stuffed breast.


 Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.


 Drain grease from the skillet as desired, leaving juice and browned bits. Pour in chicken broth and balsamic vinegar; bring to a boil. Cook, scraping the browned bits from the bottom of the pan, until liquid is reduced by half, 5 to 6 minutes. Remove from heat, add butter, and stir until melted. Season with salt and black pepper.


 Remove the twine from chicken; slice into bite-sized pieces. Serve drizzled with sauce.


This doner kebab is so tasty — I'm sure once you try it, you'll want to make it again and again! Serve with lightly toasted pita or flatbread, chili sauce, and a salad of shredded cabbage, carrot, onion, and sliced cucumber. It's easy to make in advance, slice and freeze for whenever you get that craving!

 Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes.


 Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet.


 Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes.


 Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.


This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.

 Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.


 Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.


 Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.


If you've ever wondered how to make a black Russian cocktail, it's easy! Just combine vodka (the quintessential Russian spirit) with the dark coffee-flavored liqueur (Kahlua).

 Combine vodka and coffee liqueur in a rocks glass. Add ice and stir to combine.


A savory quinoa recipe that's tasty yet simple with carrots, celery, onions, and quinoa. I always cut my veggies really small, more like mincing, because I don't like chunky veggies. It is optional to cut this small. This would probably taste great with rice as well.

 Heat olive oil in a saucepan over medium heat. Stir in celery, carrots, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.


 Stir in vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low. Cover and simmer until quinoa is tender and liquid is absorbed, 25 to 30 minutes.


These baked potatoes on the grill are so easy to do when you are cooking outside in the summer. They have crispy skin, and the center is soft. Delicious split open and topped with butter or whatever toppings you like! 

 Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.


These potatoes are great topped with sour cream, cheese, and bacon bits.

Grilled Italian sausage with bell peppers and onions makes a colorful summer dinner. Use hot, sweet, or mild Italian sausage — whatever you prefer!

 Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper; stir well to coat. Poke 4 holes in each sausage using a toothpick; this will help to prevent them from exploding on the grill.


 Place vegetables in a grill basket and cook on preheated grill for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.


You can also serve the grilled sausages in hot dog buns and finely chop the veggies once grilled as a "relish." I like to add a squirt of mustard when I serve them this way.

These shrimp kabobs are quick and easy to make — perfect for beginners. It requires minimal ingredients but is bursting with flavor. Serve over a bed of rice with fresh lemon wedges.

 Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.


 Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.


 Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.


 Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.


This mango cheesecake is a Caribbean twist on a classic dessert. I used a ready made graham cracker crust because it makes prep time shorter and is perfect for this flavor of cheesecake.

 Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla; pour mixture into graham cracker crust, and smooth over the top.


 Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.


 While the cheesecake is baking, pour 1 cup of mango nectar and 1/3 cup of sugar into a saucepan; bring to a boil over medium-high heat to dissolve the sugar. Dissolve cornstarch in the remaining 1/4 cup of mango nectar; stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.


Once you try bacon-wrapped corn, you'll never want to eat it any other way!

 Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.)


 Wrap the ears in aluminum foil, twisting the ends tightly to seal.


 Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.


These Hawaiian chicken pineapple kabobs are tender, sweet, and delicious. They're easy to make and require only a few ingredients.

skinless, boneless chicken breast halves - cut into 2-inch pieces

 Mix soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder together in a shallow glass dish. Stir in chicken pieces and pineapple chunks until well coated. Cover and marinate in the refrigerator for 1 to 2 hours.


 Preheat the grill to medium-high heat and lightly oil the grate.


 Thread chicken and pineapple alternately onto skewers. Discard excess marinade.


 Cook on the preheated grill, turning occasionally, until chicken is longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 


The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

An elegant summer fruit salad paired with a sweet and tangy lemon-mint dressing.

 Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.


 Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.


 For best results, refrigerate the fruit salad for 1 hour before serving.


This is the best batch of margaritas on the rocks you'll ever make! Everybody wants the recipe after enjoying one of these.

 To salt the rims of your glasses: Pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt.


 Combine sweet and sour mix, tequila, triple sec, and orange liqueur in a blender or pitcher.


 Pour into glasses, squeeze a quarter lime into each glass, and serve.


Try these chicken and chorizo skewers instead of your typical grilled chicken this summer. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.

 Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.


 Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.


 Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.


These grilled artichokes with a garlic and lemon dipping sauce are the best way to eat artichokes!

 Fill a large bowl with cold water. Squeeze juice from one lemon wedge into water. Trim tops and stems from artichokes, cut in half from top to bottom and scoop out the choke; place halves into the bowl of lemon water to prevent them from turning brown.


 Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain.


 To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper.


 Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce.


Grilled portobello mushrooms are the steaks of the mushroom family. Here they're marinated and grilled for a yummy vegan appetizer or summer side dish!

 Clean mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.


 Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.


 Grill over the hot grill until caramelized and tender, about 5 minutes per side; serve warm.


This shish kabob is made with chunks of marinated beef, mushrooms, and vegetables and cooked on the grill. This recipe is the one my mom has cooked for as long as I remember. She would probably be upset that I shared the recipe, but it is so delicious that I think everyone should have a chance to experience it! 

 Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.


 Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.


 Remove beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting.


 Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.


 Cook the skewers on the preheated grill, turning frequently and brushing generously with the marinade you prepared for basting until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes.


These Nutella cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them!

 Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.


 Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.


 Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.


 Bake in preheated oven until edges look dry and cookies are fragrant, about 10 to 12 minutes. Allow to cool briefly on baking sheet before transferring to a wire rack.


Savory and sweet. Everyone who tries this side dish absolutely loves it.

 Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.


 Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.


 Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.


Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Very easy; so easy, I'm sure it borders on a non-recipe. You're really just combining ingredients. You can also experiment with adding other ingredients, like mushrooms or veggies. Anything that needs to be cooked can probably be added at the chicken stage. I did not add any onions or garlic, because the pesto I used already had both, but if your pesto does not, you can add those with the oil as well.

skinless, boneless chicken breast half - cut into 1 1/2-inch cubes

 Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.


 Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.


 Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.


 Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.


Farl means four parts in Gaelic and this recipe is the traditional (and quickest) way to make soda bread farls for unexpected guests who drop by for a bit of "craic" (good fun). The soda bread dough is flattened into a round, then cooked on a dry griddle or pan. It's best eaten fresh with butter and jam but is also delicious pan-fried in oil or butter as part of an "Ulster fry."

 Preheat a heavy based flat griddle or skillet on medium to low heat.


 Place flour and salt in a bowl and sift in baking soda; make a well in the center, and pour in the buttermilk.


 Work quickly to mix into a wet dough; knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. The dough will be quite sticky.


 Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.


Rhubarb makes a great addition to a springtime salsa that's so nice with chicken, fish, on a taco, or just scooped up in a tortilla chip.

 Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.


 Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.


A wonderful light (if slightly alcoholic) mousse that will be sure to end your dinner on the perfect note!

 In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.


 With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.


 In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.


 Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.


 Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.


This creamy chicken gnocchi soup is a favorite for cool weather sports nights when we all eat at different times. After adding the chicken and gnocchi, throw it in a slow cooker on the lowest setting so it is ready when you are. Serve with pesto bread sticks.

 Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.


 Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.


 Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.


Rotisserie chicken gives the best flavor, but any cooked chicken will do.

This chicken dauphinoise recipe was made by my mother for special occasions. Seasoned chicken cooked with potatoes in a cream sauce is very satisfying and tastes great the next day, too!

 Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain and set aside.


 Mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl until well combined.


 Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side. Remove from heat.


 Arrange 1/2 of the potatoes in a large baking dish and top with chicken breasts. Layer remaining potatoes over chicken.


 Mix together cream, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in a bowl until well combined; pour over potatoes and chicken. Sprinkle remaining 1 tablespoon tarragon over potatoes.


 Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.


This honey garlic sesame chicken is quick and tasty. Serve this sweet dish with rice and a set of chopsticks.

 Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sugar, and sesame oil in a large resealable plastic bag to make marinade. Add cubed chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 to 60 minutes.


 Meanwhile, mix together water, honey, brown sugar, oyster sauce, remaining 1 1/2 tablespoons soy sauce, mustard powder, and garlic in a small saucepan. Warm mixture over medium heat until sugar is dissolved and sauce is well combined, 3 to 5 minutes. Set aside.


 Combine potato starch, salt, and pepper in a shallow bowl. Remove chicken from marinade and shake off excess; discard remaining marinade. Dredge chicken cubes in potato starch mixture, ensuring all sides are covered.


 Heat remaining 2 tablespoons olive oil in a large skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken in the skillet and toss to coat. Sprinkle with toasted sesame seeds.


Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.

A venison roast crockpot dinner, slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. It's a simple, tasty way to enjoy game meat.

 Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.


 Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.


This is a fun Halloween sweet treat that is easy enough for kids to help make. I modified an idea I found online to be less expensive and easier to put together.

chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold

 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.


 Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.


 Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.


 Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.


 Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.


 Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.


 Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.


 Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.


I have a wooden citrus reamer that works great for making dimples in the cookies.

Learn how to make butter, using just cold, heavy cream. It's done with no heavy equipment at all, just good old-fashioned arm power. It's the original elbow grease!

 Pour cream into the jar and screw on the lid. Shake the jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.


 Pour the contents of the jar into a fine-mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.


You can do this in a food processor much faster, but I wanted to go old-school.

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

 Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch.


 Transfer to a large stockpot and reserve drippings in the skillet.


 Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.


 Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.


 Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.


 Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.


 Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.


'Discovered' this by accident when starting the pork butt about 10 p.m. one night (the butt was still partially frozen). Started with the basics, but decided to add the stone ground mustard and the orange juice on a whim. Husband loves it, so I must have been inspired.

 Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.


 Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.


 Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.


 Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.


This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile's forefront. Try to find Korean chili flakes and/or paste if you can. I've used them before and the flavor is great (and obviously more authentic), but if you can't, any hot chili flakes or paste will work.

 Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.


Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm.

 Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.


 Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.


 Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.


 Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.


Wondering how to make curry chicken? This is the recipe that I put together from visiting various websites, verbal consultations, and just experimenting on my own and with my family. It's rich and hearty, with flavor that's great when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor — even sweet bell peppers give it a different taste. Use fresh thyme to really bring out the fresh taste.

skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces

 Heat vegetable oil in a skillet over medium-high heat. Add onion, tomato, habanero pepper, garlic, curry powder, and thyme and cook, stirring, until onion is golden, about 7 minutes.


 Stir in chicken and cook until chicken is lightly browned, about 5 minutes.


 Pour water into the skillet. Reduce heat to low, cover, and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.


A cheaper way to make those nori snacks you see in the store. This is quick and easy to make. These can be stored up to a week in an airtight container.

 Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.


 Arrange nori smooth-side down on the prepared baking sheet. Lightly brush olive oil over nori; season with salt.


 Bake in the preheated oven until nori is dry and crispy, 3 to 4 minutes.


You can add other spices to the nori, but I would recommend adding them after you take it out of the oven. Otherwise, the spices may burn.

Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.

 Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.


 Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.


 Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.


 Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.


 Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.


 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.


 Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.


 Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.


If using instant potatoes, use a quality brand like Honest Earth All Natural Creamy Mash.

 Sprinkle the tea leaves over the gin in a small glass, and set aside to steep for 2 hours.


 Pour 1/4 to 1/2 inch of white sugar onto a small, shallow plate. Moisten the rims of 2 martini glasses with a wedge of lemon, dip the moistened glasses into the sugar; set aside.


 Strain the infused gin, lemon juice, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed glasses to serve.


To make it easier, the Earl Grey-infused gin can be made in a large quantity ahead of time. Pour 1 liter gin over 1/4 cup Earl Grey tea leaves in a glass or metal bowl, and allow to steep for 2 hours. Afterward, strain gin back into its bottle. Do not press tea leaves to extract excess gin, as this can make the infusion bitter.

Have you ever wondered what to do with old extra hamburger buns? Don't throw them away! Turn them into yummy croutons! These are quite tasty, you won't regret making them! This can cater to whatever kind of meal you have. If you want, you can sprinkle Parmesan cheese over them before baking, too.

 Drizzle olive oil over hamburger bun cubs in a large bowl; toss to coat. Spread cubes onto a baking sheet. Sprinkle garlic powder, oregano, thyme, basil, salt, and black pepper over the cubes.


 Bake in the preheated oven until brown and crispy, 8 to 10 minutes. Cool completely before storing in an airtight container for up to 2 weeks.


This my version of a popular soup served at a well-known banquet facility in southeastern Massachusetts. It is simple to prepare using common ingredients you may already have on hand in your pantry and freezer. Feel free to vary the basic recipe with in-season fresh veggies and low-fat turkey or veggie-soy burger for the ground beef.

 Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.


 Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.


If you plan on using a slow cooker to prepare in advance or you are not serving right away, you may want to cook orzo separately and add it to the soup right before serving to prevent pasta from getting too soft.

A yummy way to spice up venison loin or steaks. Good with any red meat.

 Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.


 Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.


This rhubarb pie is simply delicious! My mom used to grow rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made!

 Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.


 Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.


 Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.


 Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes.


This lemon blueberry Bundt cake starts out with a boxed mix, but no one would ever guess. Adding blueberries, lemon, and milk to the mix results in a moist, light, and fluffy cake.

 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.


 Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.


 Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.


 Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.


 Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.


Bananas foster is made by cooking sliced bananas and walnuts in a buttery rum sauce and serving it over vanilla ice cream. A Father's Day favorite we all love!

 Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil.


 Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes.


This blueberry cookies are very simple to make and my family really enjoys them.

 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.


 Sift flour, baking powder, and salt together. Beat sugar and butter together in a large bowl with an electric mixer until lighter in color. Beat in eggs and lemon extract. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.


 Drop batter by tablespoons onto prepared sheets 1 ½  inches apart.


 Bake cookies in the preheated oven until edges are golden brown, about 12 to 15 minutes.


This blueberry cookie recipe makes 4 dozen delicious, fruity cookies bursting with sweet, plump berries and lemon zest. For best results, chill cookie dough for 4 hours.

 Beat sugar, butter, egg, milk, lemon zest, and almond extract together in a large mixing bowl with an electric mixer. Combine flour, baking powder, and salt; blend into butter mixture. Fold in blueberries. If you have time, cover and chill dough for 4 hours.


 Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1½ inches apart.


 Bake in the preheated oven until edges are golden, about 12 to 15 minutes. Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.


This slow cooker cilantro-lime chicken is bursting with flavor. Try it in tacos for a nice change from plain chicken.

 Stir salsa, taco seasoning, lime juice, and cilantro together in a slow cooker until well combined. Add chicken and spoon salsa mixture over top to coat.


 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 6 to 8 hours or High for 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


 Shred chicken in the crock with two forks, then mix with the sauce.


These egg muffins are made with lots of sausage and Cheddar cheese and will make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.


 Heat a large skillet over medium-high heat. Stir in sausage and cook until crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain off grease.


 Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese.


 Bake in the preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.


This thin-crust pizza dough recipe is ready to bake in just 15 minutes with deliciously crisp results.

 Dissolve yeast and sugar in warm water that's 110 degrees F (44 degrees C) in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes.


 Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.


 Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add remaining 1/4 cup flour if dough is too sticky.


 Roll dough into a 12-inch circle. Transfer to a greased pizza pan.


There are very few Jewish Apple Cake recipes on Allrecipes, so after writing a review for the best one I could find and adding my own tips, I found that 111 people used them. So here is my version of the best Jewish Apple Cake out there (it was handed down to me by my grandmother). I've been making this cake for 37 years now. It is a foolproof recipe and a sure crowd-pleaser.

 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.


 Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Shrimp fra diavolo, "shrimp brother devil" if we are being literal for comic effect, is really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.

 Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.


 Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.


 Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.


 Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.


 Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.


This old-timey fish stew recipe is perfect for cold winter days. Serve each hearty bowl with sliced French bread.

 Heat olive oil in a large pot over medium heat. Add celery, carrots, onion, and garlic to hot oil; cook and stir until onion is tender. Add water, tomatoes, wine, clam juice, sherry, and bouillon; stir until bouillon is dissolved. Season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.


 Stir in shrimp, fish, and cilantro. Continue cooking until shrimp is opaque and fish flakes easily with a fork, about 5 minutes. Remove from heat and let sit for 10 minutes before serving.


These grilled onions are tender, naturally sweet, and can be served as an appetizer or a tasty summer side dish. Add a sprinkle of cumin or garlic if you like. If you are a fan of onions, you'll love these!

 Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter. Replace the top of the onion, and wrap in aluminum foil.


 Place onions on preheated grill over indirect heat, and close the lid. Cook until tender, about 1 hour. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.


These home fries turn out crispy every time. They're great for breakfast or as a side dish. If you prefer crispy hash browns, use shredded potatoes (instead of cubed) and follow the recipe directions.

 Melt butter in a large skillet over medium heat. Place potatoes in the skillet and season with salt and pepper; mix well. Cover and cook for 10 minutes.


 Remove the lid and cook, turning frequently, until brown and crisp on all sides, about 10 more minutes.


These raspberry cheesecake cookies are light, fluffy, and made with just four ingredients. The flavor pops right off these incredible cookies and into your mouth! 

 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.


 Beat cream cheese in a bowl with an electric mixer until soft and fluffy, then beat in egg until thoroughly combined. Mix in cookie mix, then stir in raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.


 Bake cookies in the preheated oven until the edges of the cookies are lightly golden, 10 to 12 minutes. Cool before serving.


This tasty blueberry lemonade is so refreshing on a hot day! It's easy to make from scratch by blending fresh blueberries with lemon juice, your favorite sweetener, and water.

 Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir. Serve chilled or over ice.


I make it with Truvia but feel free to use sugar or any choice sweetener.

These delicious Oreo cheesecake cookies are made with cream cheese and chocolate chip cookie batter coated in Oreo crumbles. 

 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place crumbled cookies in a small bowl.


 Beat butter and cream cheese in a mixing bowl with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until well combined. Add flour and mix on low speed until incorporated. Stir in chocolate chips.


 Scoop cookie batter into 1 ½- to 2-inch balls and roll in the cookie crumbs. (The dough will be soft but don't worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together.) Place the balls on the prepared baking sheet.


 Bake in the preheated oven until edges are golden and the tops are slightly puffed, 12 to 15 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.


I made this blueberry sauce for my kids to serve over pancakes. It's quick, easy, and delicious!

 Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.


This blueberry sauce recipe is quick and easy to make for a fabulous topping on pancakes, waffles, cheesecake, or ice cream! Fresh or frozen blueberries work equally well.

 Combine blueberries, 1/4 cup of water, orange juice, and sugar in a saucepan over medium heat; stir gently and bring to a boil.


 Mix cornstarch and 1/4 cup cold water together in a cup or small bowl; gently stir this mixture into blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.


Try this refreshing strawberry blueberry smoothie for a delicious start to your day! It's easy to make with low-fat plain yogurt, almond milk, and frozen berries.

 Blend almond milk, strawberries, blueberries, yogurt, flax seed oil, and agave nectar in a blender until smooth.


If I have extra I freeze it in ice cube trays so later I can just blend the cubes, so much better than wasting leftovers.

This tasty blueberry compote makes a delicious and beautiful topping for hot pancakes, waffles, and more!

 Place 1/2 of the blueberries into a small, heavy saucepan with sugar and water; bring to a boil. Reduce the heat and simmer, stirring often, until blueberries burst, about 10 minutes.


 Stir remaining blueberries into the saucepan; continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.


These lemon scones with a sweet lemon glaze are so delicious —they melt in your mouth! This recipe came about after much trial and error as I tried to create the amazing scones I used to get in a bakery back home. I think I've got it right!

 Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.


 Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.


 Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.


 Meanwhile, make the glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.


These lemon blueberry scones are tender, rich, and delicious. The sweet lemon glaze makes them extra special!

 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.


 Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.


 Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.


 Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.


 Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.


 To make the glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.


These blueberry scones are deliciously moist and easy to make with juicy blueberries in every bite.

 Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.


 Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.


 Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round.


 Transfer to an ungreased baking sheet and cut each round into 6 wedges.


 Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.


These scrumptious chocolate chip scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. 

 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.


 Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in butter with a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form a dough.


 Turn out dough on a floured surface. Pat or roll into a 9-inch circle about 1/2 inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.


 Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.


Harira is Morocco's most popular soup. It is without a doubt one of the best soups you'll ever enjoy, and I am very happy to show you my take on this dish. Once you taste it you'll understand why the combination of pasta, lentils, and chickpeas is so hearty, so flavorful, and so satisfying. If you prefer a vegetarian harira soup, you can leave out the lamb.

 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.


 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.


 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.


 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.


 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.


 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.


 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.


 Stir in vermicelli and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.


This mango cheesecake recipe is easy to make with mango puree. Best if refrigerated and served chilled for a scrumptious summer dessert. 

 Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs; blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.


 Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.


 Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.


 Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.


Gelatin can be substituted with agar agar powder for those who have restrictions.

This spinach mushroom frittata is delicious! Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals, and antioxidants.

frozen chopped spinach, thawed and squeezed thoroughly to remove liquid

 In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill it with spinach mixture.


 Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges, and serve.


This tagliatelle Bolognese is a labor of love that is not your traditional red meat sauce. Bolognese is a delicious meat sauce that is refined and simmered for hours to bring out the great flavors of all the ingredients. Combine it with tagliatelle or with your favorite pasta to create a satiny, creaminess from the pasta starches that make this a memorable meal. Serve with a loaf of crusty Italian bread.

 Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.


 Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.


 Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.


 Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.


 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.


 Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.


This recipe came together from some leftover ingredients. I've made omelettes with various veggie ingredients, but the addition of leftover mashed potatoes as a base turned this breakfast dish into a main course meal.

 Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.


 Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.


 Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.


This pork roast and sauerkraut dish is what my mostly German-Irish family ate on New Year's every year of my life. It consisted of pork roast, sauerkraut, and kielbasa, and we enjoyed it with mashed potatoes. We ate pork because pigs are a symbol of progress. We ate sauerkraut, as it's believed it will bring blessings and wealth for the new year.

 Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir in apple and caraway seeds and cook until apple is just tender, about 3 minutes more. Stir in sauerkraut until incorporated.


 Stir together white wine, chicken stock, and brown sugar in a medium bowl; pour over sauerkraut mixture.


 Place pork roast into a slow cooker. Pour sauerkraut mixture over the top of pork.


 Cook on Low until pork easily falls apart when pulled with a fork, 6 to 8 hours. Add sausage and continue to cook until sausage is heated through, 15 to 20 minutes more.


This family-favorite steak recipe is quick and easy. Anyone can make this, from the seasoned long-time cook to beginning newlyweds who are just building their recipe collection. I plan on giving this to my son's future wife at her upcoming bridal shower!

 Preheat the oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray.


 Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties.


 Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat.


 Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towels to drain excess grease.


 Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth.


 Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely.


 Bake in the preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


 Preheat an air fryer to 380 degrees F (190 degrees C). Spray the basket with nonstick spray.


 Cut potato in half lengthwise, then into 1/4-inch slices. Cut slices into 1/4-inch sticks. Put fries into a bowl and rinse well under cold running water. Drain and pat dry with paper towels.


 Transfer dried fries to a bowl. Add oil and toss until well combined. Sprinkle with salt and season with pepper; toss to combine. Working in batches if necessary, place fries into the prepared basket; spread in an even layer and don't overlap.


 Cook in the preheated air fryer for 7 minutes. Turn fries and cook until golden brown and crisp, 7 to 9 more minutes. Remove from the air fryer and sprinkle with more salt to taste.


Try this recipe for slow cooker chicken noodle soup is so good, even grandma couldn't have made it better. It's hearty and delicious, and it really hits the spot on a chilly evening.

 Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker; mix well. Place chicken on top and push down slightly into the liquid. Cover and cook on Low for 8 hours or High for 4 hours.


 Remove chicken and shred meat or cut into bite-sized pieces. Return to the slow cooker.


 Add noodles and cook on High until noodles are tender, 30 to 45 minutes.


This Persian fish recipe is popular for Nowruz, the Iranian New Year. Serve it with sabzi polo (green herb rice).

 Crush saffron threads to a powder with a small mortar and pestle. Transfer to a small bowl and stir in boiling water. Cover and set aside.


 Mix flour, salt, turmeric, pepper, onion powder, and garlic powder together on a large plate and spread in an even layer.


 Dry fish well with paper towels. Cut into 3-inch-long pieces and season with salt. Dredge fish in flour mixture until all sides are coated.


 Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.


 Transfer fish to a serving platter. Drizzle orange juice over top and serve with orange and lime wedges.


This yummy sugar-free banana bread recipe is also free of dairy! It's very quick and easy to make.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.


 Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt together in a bowl.


 Combine bananas, almond milk, vegetable oil, and egg in another bowl; beat with an electric mixer until smooth. Stir banana mixture into flour mixture until incorporated, then fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan.


 Bake in the preheated oven until a knife inserted in the center of loaf comes out clean, about 1 hour.


The stay-at-home chef Paul made this halibut and it was delicious! Before basting, be sure to set a little marinade aside to serve with the cooked fish.

 Combine butter, honey, lemon juice, garlic, soy sauce, and pepper in a small bowl. Transfer a small amount of the mixture to another small bowl and reserve for serving.


 Portion halibut by cutting it into three pieces with a sharp knife. Brush each side with the remaining butter-honey mixture.


 Heat a skillet over high heat until sizzling hot. Add halibut and sear for 90 seconds on each side. Reduce the heat to medium and cook until the fish flakes easily with a fork, 2 to 3 minutes per side. Serve with reserved butter-honey marinade.


These Asian-style turkey meatballs are so good for an appetizer. People love them!

 Make the meatballs: Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet.


 Bake in the preheated oven until well browned, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


 While the meatballs are cooking, make the dipping sauce: Smash ginger with the heavy side of a knife and place into a small pot. Add brown sugar, soy sauce, and rice vinegar. Cook over medium-low heat, stirring often, until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and pour sauce into small cups for serving.


Please note differences in the recipe name and yield when using the magazine version of this recipe.

You'll love this air fryer veggie burger if you're looking to cut back on your red meat intake or need a burger to serve to a vegan friend. It comes together quickly, and even though it's air-fried, it tastes like it was cooked on a grill. Serve on a bun with desired toppings.

meatless ground beef substitute (such as Beyond Meat Beyond Beef Plant-Based Ground)

 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.


 Form ground beef substitute into three equal patties. Spray the top of each patty with nonstick spray and sprinkle with 1/4 teaspoon steak seasoning. Flip patties, place into the air fryer basket, then spray and season the other side.


 Cook in the preheated air fryer for 3 minutes. Flip and cook until done, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Chicken sausage recipes are not easy to find on the web. I had some chicken thighs and was looking for something versatile to do with them.

 Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from the heat and let cool for 10 minutes.


 Pulse chicken thighs in a food processor until coarsely chopped, then process until ground. Transfer to a bowl and fold in apple mixture until well combined.


 Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture to make 11 more patties.


 Preheat a large nonstick skillet over medium heat. Add four patties and cook until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate. Wipe out the skillet and repeat to cook the remaining patties.


I received this slow cooker Irish stew recipe when I was in the third grade. Our teacher made it for us in class on St. Patrick's Day. Since then, I've made this very simple, hearty meal every year in March.

 Heat oil in a skillet over medium heat. Add stew meat and cook until browned on all sides, 5 to 10 minutes.


 Transfer browned meat to a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.


This hearty mushroom and beef stew is cooked in the Instant Pot. The potatoes and aromatics break down as they cook, forming a rich gravy for the tender meat and delightful mushrooms. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!

 Cut roast into pieces that will fit into the inner pot of an Instant Pot. Pat dry with paper towels. Season one side with salt and pepper.


 Turn on the Instant Pot, add enough avocado oil to cover the entire bottom surface of the pot, and select the Sauté function. When the indicator reads "hot," carefully add a piece of beef to the pot, seasoned-side down, and sauté until nicely browned, about 6 minutes. Season the other side with salt and pepper, then turn with tongs and sauté for 6 more minutes. Transfer to a plate and keep warm while you brown the remaining beef.


 Add onions to the drippings and sauté until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves; sauté until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot. Cook for about 2 minutes, then turn off the Sauté function.


 Cut browned beef into 1 1/2-inch cubes and remove any fat and gristle. Return to the pot.


 Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.


 Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid.


 Stir in mushrooms, making sure most are partially submerged in the liquid. Adjust seasonings if desired. Close and lock the lid. Select high pressure and set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid and stir the stew.


 Mix cornstarch and water together in a small bowl until no lumps remain, then stir into the pot. Select the Sauté function and cook until gravy is bubbly, stirring frequently, to ensure nothing sticks to the bottom, 3 to 5 minutes. Remove bay leaves and serve.


During Ramadan, we often eat these stuffed dates to break the fast. They are easy to make and a delicious treat.

 Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.


Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. 

 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.


 Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.


 Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.


 Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.


 Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.


 Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.


 Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.


This crispy baked chicken recipe is an easy way to have the texture of fried chicken but with baking.

 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Grease a large baking dish.


 Mix together crushed crackers, seasoned salt, and garlic powder in a shallow bowl.


 Dip chicken breasts into melted margarine, then press into cracker mixture until coated. Arrange chicken in the prepared baking dish.


 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).


Roasted green beans are a great alternative to fast-food French fries, and they're better for you too! This 4-ingredient side dish of crisp-tender caramelized green beans is so easy, you can dish it up after just 15 minutes in the oven and serve it for fancy dinners or weeknight suppers. My family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!

 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).


 Rinse green beans and pat dry with paper towels; spread onto a rimmed baking sheet. Drizzle beans with olive oil, then season with salt and pepper. Use your hands to toss the beans until evenly coated with oil; spread out in a single layer.


 Roast in the preheated oven until beans are crisp-tender, look slightly shriveled, and start to show golden caramelized spots, 15 to 25 minutes.


This pie crust recipe made with butter produces a consistent dough that bakes into a crisp and flaky pie crust every time. It's perfect for any single-crust pie.

 Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.


 Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water.


 Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.


 Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.


 Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.


These tuna patties are delicious dipped in ketchup, mustard, or hot sauce. They are also great served as a hot sandwich.

 Beat eggs and lemon juice in a bowl; stir in bread crumbs and Parmesan cheese to make a paste. Fold in tuna and onion until well combined; season with black pepper.


 Use your hands to shape tuna mixture into 8 (1-inch-thick) patties.


 Heat vegetable oil in a skillet over medium heat. Fry patties in the hot oil until golden brown, about 5 minutes per side.


This spaghetti squash casserole makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash.

 Preheat the oven to 375 degrees F (190 degrees C). Place squash, flesh-side down, in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.


 Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.


 Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.


 Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.


 Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.


 Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.


This slow cooker pork tenderloin will melt in your mouth! The pork soaks up all the yummy juices as it cooks. Make sure to serve the au jus on the side — it's amazing! This recipe is so simple you will love it.

 Place pork tenderloin and soup mix in a slow cooker. Pour water, wine, and soy sauce on top, turning pork to coat. Carefully spread garlic over pork, leaving as much on top as possible. Sprinkle with pepper.


 Cover and cook on Low for 4 hours or until the internal temperature reaches 145 degrees F (63 degrees C).


 Slice and serve with cooking liquid on the side as au jus. Enjoy!


These refried beans are perfect if you don't like the canned ones and you're short on time. They're easy and delicious!

 Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork.


 Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.


 Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.


This green goddess dressing recipe is creamy, herby, and delicious. It's not only my favorite salad dressing but also one of my favorite dips. You can tweak the acidity with more or less lemon and adjust the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

 Process mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.


This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!

 Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices to the skillet in a decorative layer with a cherry in the middle of each pineapple ring. Set aside.


 Cream sugar and 1/2 cup butter together in a bowl. Add eggs and mix.


 Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well.


 Bake in the preheated oven until cake is golden brown, about 40 minutes. Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.


Learn how long to bake chicken drumsticks for delicious, fall-off-the-bone results every time. Use your favorite barbecue sauce and feel free to add more seasonings of your choice.

 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray.


 Arrange chicken drumsticks in the prepared pan; sprinkle with Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper.


 Sprinkle flour on top. Spray chicken with cooking spray; cover the baking pan with aluminum foil. Bake in the preheated oven until juices run clear, about 2 1/2 hours.


 Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.


This is a delicious vegetable beef soup recipe that my mom used to make when I was young. I have always loved her soups. When I was able to start cooking by myself, I made this my own by adding and taking items away. Now, my fiancé loves my soups too and he isn't even big on soups. I hope your family enjoys this as much as mine does.

 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.


 Stir corn, green beans, tomato sauce, and tomato paste with the beef.


 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.


This rhubarb strawberry jam is made with fresh rhubarb and strawberry flavored Jell-O. It's our favorite jam and so easy to make!

 In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.


 Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.


This strawberry rhubarb crisp is perfect for those who wonder what to do with that big rhubarb plant in the garden. This recipe is your answer — it will have you coming back for more!

 To make the fruit layer: Mix strawberries, rhubarb, white sugar, and flour together in a large bowl. Place the mixture in a 9x13-inch baking dish.


 To make the topping: Combine 1 ½ cups flour, brown sugar, oats, and butter and mix until crumbly. You may want to use a pastry cutter for this. Sprinkle on top of the rhubarb and strawberry layer.


 Bake in the preheated oven until crisp and lightly browned, about 45 minutes.


This homemade strawberry lemonade is sweet with a tart kick. Perfect if you have access to lots of strawberries during the summer months. Garnish with any leftover strawberries.

 Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries; blend until completely smooth.


 Transfer strawberry juice into a large pitcher; stir in remaining 6 cups water, lemon juice, and 1 cup sugar until well blended. Chill before serving.


This low-sugar strawberry jam has all the fresh fruit flavor but with less sugar. You can also use a sugar substitute for no-sugar jam.

crushed strawberries (wash, hull, then crush one layer at a time using potato masher)

unsweetened fruit juice, thawed fruit juice concentrate, or water

granulated sugar, sugar substitute, or honey (or less, depending on taste)

 Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.


 Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball RealFruit Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil.


 Add sugar, sugar substitute, or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.


 Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.


 Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.


 Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.


 Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.


This strawberry-rhubarb jam is made with fresh, ripe strawberries and rhubarb. I found a jam recipe to which I made a few changes; this is the final recipe with my changes. It's a hit with all my friends and family, and I hope it will also be for you.

 Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.


 Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.


 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.


The butter is optional in this recipe, but it helps keep the jam from getting too foamy.

Homemade strawberry lemonade is a very refreshing drink. This recipe uses ripe strawberries and plenty of fresh lemon juice to make the best pink lemonade ever! It's so refreshing served chilled on a hot summer day.

 Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.


 Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.


 Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.


I always mix the ice and simple syrup together first and give it a good stir so that the syrup is nice and cold before I add the remaining ingredients.

This strawberry chicken salad with pecans and an easy poppy seed dressing is one of my favorite lunch salads. Try it on a croissant, in a sandwich, or with crackers. It's delightful!

 Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.


Strawberry ice cream is super easy to make with this recipe that doesn't use an egg-custard base but still tastes rich and creamy.

 Combine strawberries, milk, cream, sugar, vanilla, salt, and food coloring in a large bowl.


 Pour strawberry mixture into the freezer bowl of an ice cream maker; freeze according to the manufacturer's directions.


This is an old-fashioned two-crust baked strawberry pie with a thick and juicy filling. Any fresh berries can be substituted.

 Preheat the oven to 425 degrees F (220 degrees C). Place 1 crust in the bottom of a 9-inch pie pan.


 Combine sugar, flour, and cinnamon in a bowl. Mix lightly through strawberries.


 Pour filling into the pastry-lined pan and dot with butter pieces. Cover with top crust and cut slits in the top to vent. Seal and flute the edges.


 Bake in the preheated oven until the crust is slightly browned, 35 to 45 minutes.


An Indonesian family gifted us some homemade tempeh and recommended frying it with long beans. So we excitedly headed home and did just that! You can find long beans at most Asian markets. Green beans make a good substitute. Serve over hot rice.

 Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.


 Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.


 Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.


 Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.


 Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.


 Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.


 Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.


 Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.


 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.


 Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.


Top warm, grilled corn on the cob with a delicious Mexican-style spread. The spicy-creamy topping is also delicious on fresh corn that's been steamed in your kitchen.

 Stir mayonnaise, sour cream, garlic, and lime juice in small bowl. Combine cheese and chili powder in another small bowl.


 Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.


This Irish shepherd's pie is a lovely alternative to the much more common corned beef and cabbage you may have been planning for St. Patrick's Day dinner.

 Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.


 Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.


 Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.


 Remove lamb mixture from heat, then stir in peas and carrots until combined.


 Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.


 Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.


 Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.


 Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.


 Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.


 Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.


These spicy turkey legs are sweet and hot—just like the smoked turkey legs you get at the fair or theme park!

 Preheat an outdoor grill for high heat, and lightly oil grate.


 In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C).


 Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.


I had something similar at a restaurant, threw these together at home, and they were pretty good! As a dipping sauce, use mayo and catsup mixed together.

 Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.


 Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.


 Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.


 Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.


This is a great cake for any sweet tooth. It is good served hot too.

 Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.


 Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.


 To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.


 Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.


Spaghettini noodles tossed with garlic and butter. Perfect for most Italian dishes where the main course deserves all the attention!

 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


 Melt 1/4 cup of the butter in skillet over medium heat. Add garlic and saute for 2 to 3 minutes; remove from heat. Melt the remaining butter in the skillet with the garlic. In a bowl, combine butter with noodles; mix well. Add pepper if you would like.


Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.

 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.


 Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.


 Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.


 Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.


Kids and adults alike love this, and it is easy to do, but something different. Serve with warmed maple syrup.

 Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.


 In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.


 Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.


How long does it take to make turkey meatballs in the oven? Not long! In under 30 minutes, you can turn ground turkey, spinach, bread crumbs, and some seasoning into healthy, delicious meatballs.

 Mix turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl until well combined.


 Roll mixture into eight palm-sized meatballs and place 2 inches apart on a baking sheet.


 Bake in the preheated oven until no longer pink in the center and the outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


This lobster scampi is a simple recipe that uses pre-cooked lobster. It's quick and delicious! You can substitute shrimp or scallops for the lobster. This recipe is really suited to your tastes, which is why so many of the measurements are approximate. I have made this often and never measure anything, and it comes out delicious every time! Serve over your choice of cooked pasta.

 Melt butter in a skillet over medium heat. Add garlic; cook and stir until fragrant, about 2 to 3 minutes.


 Add lobster and cook until heated through, about 5 minutes. Add wine and lemon juice; bring to a boil. Add Parmesan cheese; cook until melted, about 2 minutes. Add bread crumbs slowly, 2 tablespoons at a time, bringing to a boil after each addition.


This beet salad with feta is easy to make for a colorful and elegant side dish. I love making this with beets and shallots straight from our local farmers' market.

 Wrap each beet individually in aluminum foil and place onto a baking sheet.


 Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.


 While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.


 Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.


 Place chicken breasts into a pot. Fill with just enough water to cover, then add garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let cool in the pot.


 Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.


 Heat oil in a large heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring to a boil. Cook until broth has thickened, then add potatoes.


 Remove cooled chicken from the pot. Discard bones and cut meat into bite-sized pieces. Add meat to vegetable mixture and season with salt and pepper.


 Press one pie pastry into a pie pan. Pour in chicken and vegetable mixture, then cover with remaining pie pastry. Crimp pie pastry edges together so no juices spill in the oven.


 Bake in the preheated oven until pie shell is cooked and golden brown, about 45 minutes.


This lemon cookie recipe makes a batch of soft, delicious, old-fashioned cookies with just a few lemons.

 Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes.


 Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed.


 Whisk together flour, baking powder, and salt in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.


 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Form dough into balls using a cookie scoop or tablespoon, then roll each in confectioners' sugar. Place 2 inches apart onto the prepared baking sheets. Lightly smash each ball down using your hand.


 Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.


A Danish kringle is a holiday pastry that is beautiful and delicious. This recipe is from my father-in-law's mother, who was born and raised in Denmark. It looks like a complicated braid but is simply created by crisscrossing strips of dough. You can make the dough at least 1 to 2 days in advance — it's easy to make and doesn't require yeast. 

 To make the pastry: Place flour and salt in a food processor and pulse to combine. Add butter and pulse until pieces are pea-sized.


 Add sour cream and pulse to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours, or overnight.


 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.


 To make the filling: Place egg yolk in a medium bowl; set egg white aside for egg wash.


 Add cream cheese, brown sugar, and cinnamon; beat with an electric mixer until smooth.


 Roll each piece of dough into a 10x12-inch rectangle on a lightly floured surface.


 Working from a short side, spoon 1/2 of the filling along the center four inches of each rectangle.


 On both sides of the filling, cut the unfilled pastry into eight horizontal strips. Working top to bottom, fold each strip over the filling, alternating sides. Press to seal ends and tuck under; arrange braids on the prepared baking sheet.


 Beat egg white and 1 tablespoon water together until smooth; brush evenly over each braid. Bake kringles in the preheated oven until golden brown, about 30 to 35 minutes. Cool on the baking sheet for 30 minutes.


 While pastries are cooling, make glaze: Mix together confectioners' sugar and 2 tablespoons water in a small bowl until smooth and thin enough to drizzle. Spoon or drizzle glaze over cooled pastries; sprinkle with remaining 1/4 cup of walnuts.


Fried chicken wings prepared Buffalo-style that taste absolutely wonderful!

 Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.


 Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.


 Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).


 Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.


The nutrition data for this recipe includes the full amount of breading and sauce. The actual amount of the breading and sauce consumed will vary.

These gingerbread cinnamon rolls are like a cinnabon on steroids — everyone is going to love them! The rolls are buttery, sugary, and taste like gingerbread.

 To make the dough: Combine warm milk, yeast, and 2 tablespoons of sugar in a small bowl; stir together until combined. Let sit until foamy, about 5 minutes.


 Add salt, 4 cups of the flour, and remaining 2 tablespoons of sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add milk mixture, sour cream, butter, molasses, and egg. Continue beating until dough forms, 1 to 2 minutes.


 Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary. If the dough is sticking to your hands and not pulling away from the sides of the bowl, add the extra flour.


 Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm draft-free place until dough has doubled in size, about 1 hour 30 minutes to 2 hours.


 Generously spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18x10-inch rectangle.


 To make the filling: Spread 1/2 cup butter evenly over dough using a small offset spatula, leaving a 1/2-inch border on one long side. Stir together brown sugar, molasses, cinnamon, ginger, and cloves in a small bowl until well combined. Sprinkle evenly over butter, gently pressing down with a rolling pin to adhere mixture to butter.


 Starting with one long side, roll dough into a log, pinching seam to seal.


 Slice into 12 even rolls (about 1 ½-inches each). Place rolls in the prepared pan, leaving about a ½-inch space between each roll. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C).


 Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.


 To make the glaze: Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached.


I used unsulfured molasses, which does not contain sulfur dioxide, which could hinder the yeast's fermentation.

A simple tartar sauce for deep-fried seafood. Chill the sauce for at least an hour before serving for the best flavor. The sauce can be stored for up to 3 days in the refrigerator.

This mulberry jam recipe has been tossed around my family for three generations and has never failed to work. The jam thickens up nicely in the fridge. It is very yummy! 

 Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.


 Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.


 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.


 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.


 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


This recipe can be changed out with any flavor of gelatin dessert as well as any fruit. Here are some examples from three generations of kitchens:

This key lime pie recipe is made with condensed milk and sour cream. Fabulously easy and a summertime favorite! If you have time, a homemade graham cracker crust is better. Garnish with whipped cream and thin slices of lime if you like.

 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.


 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.


 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.


These sugar cookies with cream cheese are soft, chewy, and flavorful. It is very important to chill the dough, as it is too sticky to roll unless well chilled.

 Beat together sugar, butter, cream cheese, egg yolk, salt, almond extract, and vanilla in a large bowl with an electric mixer until smooth. Gradually mix in flour until dough comes together.


 Divide dough into thirds and form each piece into a disk. Wrap tightly with plastic wrap and refrigerate, 8 hours to overnight.


 When ready to bake, preheat the oven to 375 degrees F (190 degrees C).


 Working with one disk at a time, roll dough on a lightly floured surface to an 1/8-inch thickness; keep other disks refrigerated until ready to roll. Cut dough into desired shapes with lightly floured cookie cutters. Place cookies 1 inch apart onto ungreased baking sheets.


 Bake in the preheated oven until cookies are light golden brown, 7 to 10 minutes, switching racks halfway through. Remove from the oven and transfer cookies to wire racks.


This egg custard recipe makes the best egg custard tart I have ever made and tasted. You should check this out; it's delicious and easy to make. The custard tastes best chilled.

 Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.


 Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.


 Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.


 To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined.  Beat in vanilla. Gradually stir in milk until fully incorporated.


 Pour custard mixture over partially baked crust. Note that the crust will be full. Sprinkle nutmeg over the filling.


 Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.


Use your favorite store-bought pie crust or make our Best Pie Crust

This food processor pie crust is easy and foolproof. The secret to a good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen shortening, lard, or butter as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow you to form it into a ball, not the machine.

 Measure flour into the processor with the regular blade attached. Add chilled and cubed shortening and unsalted butter. Add salt, close the lid, and pulse three times with three counts per pulse to lightly mix the ingredients.


 With the motor running, pour ice water into the food processor bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.


 Transfer the crumbly dough into a bowl, and form it into a ball with your hand, squeezing it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water.


 Wrap dough in wax paper or plastic wrap and chill it for about 30 minutes in the refrigerator. Follow your pie recipe for rolling and baking.


Your fat should be frozen or very cold. You can vary the proportions or use some lard, but the total should be 9 tablespoons.

Old-fashioned peach pie made with two crusts, fresh peaches, and simple ingredients. It's great during the summer peach season.

 Gather all ingredients and preheat the oven to 450 degrees F (220 degrees C).


 Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.


 Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined.


 Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.


 Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.


This is the best pie crust recipe for making a homemade flaky, tender crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly. The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe doubles well and freezes nicely.

 Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.


 Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.


For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

This mango bread with freshly chopped mango, coconut, and walnuts is an old family recipe I got from my grandmother. It's delicious and still a favorite!

 Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.


 Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl; fold in mango, coconut, and walnuts. Pour this mixture into the well in flour mixture; stir to combine. Pour batter into prepared loaf pans; let sit at room temperature for 20 minutes.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


This easy mango drink is really quick to make in 5 minutes or less. It's one of our favorite summer drinks — my husband cannot get enough of it! 

 Combine mangoes, ice cubes, vanilla extract, and sugar in a blender; pour in milk. Blend until smooth and serve.


If you want to serve 6 to 8 people, just double the ingredients.

This mango margarita recipe is easy to make at home with chunks of mango, tequila, triple sec, and simple syrup for a colorful, refreshing cocktail. Garnish each margarita glass with coarse sugar or kosher salt if desired. Perfect for Cinco de Mayo or any summer party!

 Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth.


If using fresh mangos, the pulp of one or two mangos should be perfect. Make sure they're very ripe. Honestly, frozen is just easier!

These bacon-wrapped dates are stuffed with blue cheese and baked until crisp. They are delicious and very easy to make for a holiday party. 

 Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of dates. Press date halves together to close. Wrap each date with a half-slice of bacon and secure with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.


 Bake in the preheated oven until bacon is crisp, 30 to 40 minutes. Turn dates over after the first 20 minutes for even cooking.


You can serve the cooked dates at room temperature, so making them an hour in advance is okay.

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.

 Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.


 Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.


 Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.


 Cover the pan and let simmer over medium heat, 20 to 30 minutes.


This chicken Alfredo recipe with jar sauce is a quick and easy dinner for those hectic nights. For extra flavor, cook the chicken with lemon pepper and seasoning salt.

 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain well.


 While the pasta is cooking, place cubed cooked chicken, Alfredo sauce, frozen vegetables, mushrooms, and milk in a large saucepan over medium-low heat. Cook and stir until chicken is heated through and vegetables are tender.


This blueberry crumble is best made with frozen blueberries and unmatched when served warm with vanilla ice cream.

 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.


 Make filling: Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.


 Make topping: Combine brown sugar, flour, oats, butter, cinnamon, salt, and nutmeg in a medium bowl; rub mixture between your fingers until crumbly. Sprinkle topping evenly over blueberries.


 Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.


This crescent roll breakfast casserole makes a great on-the-go breakfast, lunch, or midday snack. Just cut into squares and serve them hot or cold. 

 Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes; drain. Add Neufchatel cheese; cook and stir until combined. Remove from heat and set aside.


 Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.


 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.


This cheeseburger tater tot casserole was my favorite dish when I was growing up — now it is my husband's favorite dinner. With crispy tater tots and gooey cheese, how can you go wrong?

 Place onion in a microwave-safe bowl and cover with water. Microwave on high until soft, 7 to 8 minutes. Drain.


 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.


 Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.


 Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on cheese.


 Bake in the preheated oven for 20 minutes. Lightly spray potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.


Add raw chopped onion to the casserole if you prefer a strong onion flavor.

Carlota de limón is the Mexican variation of a charlotte, a deliciously refreshing lemon icebox cake that requires just four ingredients!

 Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.


 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.


 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.


A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.

 Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.


 Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.


 Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.


 Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.


This Dutch oven mac and cheese is a staple in my home. I sometimes add burger meat or bacon to it to liven it up but it's delicious enough on its own! Regularly served as the main course with just a veggie side, as it can be a bit heavy if you're a mac and cheese lover who can't resist seconds (like me).

 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.


 Heat an oven-safe Dutch oven over medium heat. Melt butter and flour in the hot pot, stirring, until blended; pour in milk and heavy cream, whisking continuously, until mixture comes to a boil. Continue to boil, stirring continuously, for 2 minutes. Reduce heat to medium-low; continue to stir until sauce thickens, about 10 minutes.


 Slowly fold in cheeses until melted and smooth. It is okay to raise the heat if you have to, just remember to keep stirring while the heat is on. Fold in cooked pasta until it is coated with cheese.


 Combine panko bread crumbs, salt, garlic salt, black pepper, onion powder, and taco seasoning in a bowl. Sprinkle macaroni mixture with just enough of the bread crumbs to coat most of the surface; you should still see some pasta underneath the bread crumbs.


 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and continue to cook until crust is golden brown and crisp, about 3 to 5 minutes. Remove from the oven and let sit for at least 15 to 20 minutes before serving.


I recommend using a Dutch oven because it just comes out extra delish and the bread crumb crust comes out perfectly, but honestly, you can use a casserole dish or baking pan, it doesn't really matter.

 Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.


 While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.


This blueberry dump cake, by definition, is simple and fuss-free to make. Try this recipe using fresh blueberries and cake mix for a dessert everyone will love. Delicious served with ice cream.

 Mix blueberries, sugar, and cinnamon in a 9x13-inch pan; spread evenly in the pan. Cover blueberry mixture with dry cake mix. Drizzle melted butter over cake mix; do not stir.


 Bake until the top is light brown, about 30 minutes. Serve warm or cold.


Once you try this caramelized onion dip made with tender and sweet onions — you will never use onion soup mix again to make onion dip.

 Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.


 Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.


This backpacking oatmeal recipe is quick to prepare and effortless to cook at camp. I created it for a bike ride from Pittsburgh to Washington, D.C. It makes enough to leave two people feeling very full, and it provides a mix of carbs and protein that’s needed for a long day of biking or hiking. 

 Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.


 When ready to cook, bring water to a boil in a pot. Pour oatmeal mixture into the pot and briefly stir. Remove from the heat. Cover until water is fully absorbed, about 5 minutes. Stir in peanut butter.


You probably have everything you need to make this baked spaghetti with cream cheese in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta is really creamy and wonderful!

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.


 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.


 Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.


 Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.


Between the sweetness of the mandarin oranges and the cayenne-spiced pecans, flavor explodes in each bite of this salad. Top it off with Chinese five spice mustard dressing to really make your taste buds happy.

 Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.


 Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.


 Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.


These traditional potato pancakes are wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal.

 Gather all ingredients. Preheat the oven to low, about 200 degrees F (95 degrees C).


 Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.


 Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.


 Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat. Drop two or three 1/4-cup mounds of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes.


 Fry, turning pancakes once, until golden brown. Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used.


This granola bar recipe is super easy to make with oats, coconut, and peanut butter for a wholesome snack any time of the day!

 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.


 Spread oats and coconut evenly across a baking sheet. Toast oats and coconut in the preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.


 Mix honey, peanut butter, vanilla, and salt in a saucepan over medium-low heat. Cook and stir until smooth.


 Pour honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.


 Bake in the preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy.


People are surprised when they taste this salad with the odd combination of ingredients, but it's a very very good salad.

 In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.


 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.


This split pea soup recipe makes a nourishing, hearty meal on a blustery fall or winter day.

 Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.


 Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.


 Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.


You can prepare this flavorful fava bean salad made with tomatoes, onion, and cucumber tossed with fresh parsley, lemon juice and olive oil in minutes. Makes a great, simple, side dish for traditional Middle Eastern meals.

 Combine fava beans, tomatoes, onion, and cucumber in a salad bowl. Toss with garlic, parsley, lemon juice, and olive oil. Season with cumin, and salt and pepper to taste.


The old fashioned is a classic cocktail that was invented in Louisville, KY. You can make it with bourbon, rye, or a blended whiskey. You can also substitute one sugar cube for the simple syrup.

 Pour simple syrup, water, and bitters into a whiskey glass; stir to combine.


You can vary the flavorings and coatings on these delicious chocolate truffles to make several different varieties. This easy recipe makes a large batch — perfect for gift giving!

 Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.


 Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.


Vegetable platters need not look all look the same. Here, fresh spring vegetables sit in an herb-laced hummus to resemble a spring garden in full bloom. My kids loved plucking the crisp vegetables from the garden, so much so that I think they forgot that they were filling themselves up with such a healthful snack.

 Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.


 Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.


This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice.

 Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.


 Reduce heat to medium-low. Remove 1 1/2 cups chili to a food processor or blender; purée until smooth.


 Stir the bean mixture back into the soup. Serve hot by itself or over rice.


The recipe for these peanut butter balls was shared by my 96-year-old neighbor, Mrs. Lucille Savage. She still makes them at Christmas and now I do too. Peanut butter balls are always a crowd-favorite with a hardened chocolate coating and a smooth, creamy, melt-in-your-mouth peanut butter filling. This recipe delivers an unexpected, but delightful crunch, thanks to the addition of crisp rice cereal. Decorate your peanut butter balls with sprinkles or other candy coatings just after dipping, or drizzle melted chocolate over top.

 Melt peanut butter and butter in saucepan over low heat, stirring often.


 Mix crisp rice cereal and confectioners' sugar in a large bowl until all well combined. Pour melted peanut butter mixture over top and stir until thoroughly blended; mixture will still appear crumbly but will easily form into balls.


 Form into 1-inch diameter (or smaller) balls and place onto parchment-lined cookie sheets. Cover with plastic wrap and refrigerate until firm, 3 hours to overnight.


 When ready to coat the balls, melt chocolate chips in double boiler. Keep over the lowest heat to keep melted.


 Place a peanut butter ball into the melted chocolate. Use two forks to roll it around until fully coated. Carefully remove it, letting any excess chocolate drip back into the pot, and place it on a wire rack set over a piece of parchment paper. Repeat to coat remaining balls.


 Refrigerate coated peanut butter balls until completely firm before serving.


This creamy meringue dessert is divine. It's so pretty served in clear martini-type glasses. If you like, you can layer the cream and strawberry mixture as shown in the photo. You can also add blackberries for extra flavor and color.

 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.


 Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.


 Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.


 Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.


 Drain macerated strawberries in a sieve set over a bowl, reserving syrup.


 Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.


 Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.


This strawberry margarita recipe is easy to make at home with fresh strawberries, lime juice, tequila, and triple sec blended with ice for a fruity and refreshing variation on a classic frozen margarita. Perfect for summer parties!

 Place strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in a blender; blend until smooth.


 Add ice cubes; blend on high until ice is crushed, about 15 seconds.


 Rub lime wedge around the rim of a glass. Spread 1 teaspoon sugar onto a plate. Dip glass rim in sugar to coat; pour margarita into the glass.


This pistachio salad is super simple to make with pistachio pudding mix, whipped topping, and marshmallows for a classic dessert. This recipe can be changed to suit your tastes by adding additional fruit or nuts.

 Combine pineapple and dry pistachio pudding mix in a large bowl. Fold in thawed whipped topping and marshmallows until well mixed.


These delicious waffles are gluten-free, dairy-free, and egg-free. They've got a nice crisp on the edges and are chewy inside for a hearty breakfast. Serve with berries or fruit to add a pop of color and flavor, or add more sweetness by sprinkling confectioners' sugar or your choice of syrup on top. Enjoy!

 Combine flour, sugar, baking soda, and salt in a large mixing bowl. Pour in molasses and stir until partially incorporated.


 Combine water, coconut oil, vinegar, and vanilla extract in a medium mixing bowl.


 Preheat waffle iron on medium according to manufacturers' instructions. Grease both sides of the waffle iron.


 Pour water mixture over flour mixture and stir thoroughly. Add chocolate chips. Ladle 1/4 cup batter into the waffle iron. Close and cook until browned on the outside, 2 to 3 minutes per waffle. Take out each waffle with a fork and place on a serving platter. Serve warm.


Growing up, this baked pork chops and rice dish was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

 Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.


 Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.


 Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.


 Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


This zucchini cake is my son’s favorite — it stays very moist and also freezes well. I usually frost it with cream cheese frosting, but it’s also great plain.

 Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.


This feta tomato pasta dish is super easy to make in just 20 minutes — dinner doesn't get much quicker or tastier than this! Boil any short pasta shape, and make the cheesy tomato sauce while the pasta boils. That's about it!

 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.


 Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.


 Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.


This rich and creamy Parmesan risotto is simple to make for a wonderful Italian appetizer or side dish alongside seafood or steak.

 Heat olive oil and butter in a large sauté pan over medium-high heat until butter is melted. Reduce heat to medium-low and add shallot and garlic. cook and stir until shallots are translucent but not brown, about 5 minutes.


 Pour in rice and stir until the rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until it has mostly evaporated, then stir in one-third of the boiling vegetable broth ; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.


 Remove from heat. Stir in Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.


Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!

skinless, boneless chicken breast halves - cut into 1 inch cubes

 In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.


 Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.


 Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.


This blueberry lemon cake tastes amazing! If you love lemon pound cake and blueberry muffins, this cake is for you!

 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.


 Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.


 Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding flour mixture and buttermilk with the mixer set to lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Gently fold in blueberries.


 Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.


 While cakes are cooling, make the frosting: Beat butter in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.


 Spread frosting over each of the cooled cake layers and stack; then frost the sides.


This hearty corned beef stew is delightful, with complex flavors from the corned beef spice packet and the addition of vinegar. It makes a wonderful meal for St. Patrick's Day.

corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes

 Place flour into a large bowl; add corned beef cubes and toss to coat.


 Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.


 Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.


 Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.


Cauliflower and turkey bacon are baked in a creamy and cheesy sauce in this loaded cauliflower casserole for an awesome low-carb recipe. Hubby gobbled it up!

 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.


 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.


 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.


 Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.


 Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.


This potato candy recipe is no-bake, simple to make, and easy to eat. I was frantically searching for a non-coconut recipe for Irish potatoes for St. Patrick's Day. I recently became allergic to coconut, so I made up this recipe after not being able to find an alternative online or in any cookbooks I have at home. I think the almonds are a nice twist and help maintain the consistency of the balls instead of just omitting the coconut like in other recipes I've seen. 

 Place almonds in the bowl of a food processor; process until finely ground and set aside.


 Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.


 Sift confectioners' sugar into butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.


 Roll mixture into 1/2-inch balls, then roll in cinnamon until evenly coated. Refrigerate until set, about 20 minutes.


Hamantaschen are fruit-filled cookies traditionally served during the Jewish holiday Purim. They are put in gift baskets and given to all one's friends. We always make extra, so there are plenty for us, too! This recipe includes the original filling from my great-grandmother's Polish recipe, but for a shortcut, you can substitute any flavor of jam.

 Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.


 Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.


 Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.


 Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.


 Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.


This simple mushroom recipe is delicious as a side, appetizer, part of a salad, or even just a snack. How French of you!

 Heat olive oil and butter in a skillet over medium heat. Stir in mushrooms until well coated.


 Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat.


 Cook and stir mushrooms until lightly browned, about 5 minutes.


I had oranges and apples in the house and couldn't find a recipe that used them both, so I created this dish. It makes a great side for a holiday gathering and would even be good as a dessert over French vanilla ice cream. Even better if you cook this the night before and heat it up before serving. 

 Toss together apples, oranges, brown sugar, cheese, and walnuts in a large bowl. Spread evenly in a 9x13-inch baking dish. Sprinkle crushed crackers over the top.


 Melt butter in a small saucepan over medium heat and whisk in flour, cinnamon, baking powder, nutmeg, and cloves until well combined. Pour over crushed crackers, then drizzle with creamer. Cover with a lid or aluminum foil.


 Bake in the preheated oven for 1 hour. Remove from the oven and uncover. Stir gently to fold in crust.


This urad dal is a delicious Indian dish for special occasions. Like all dal dishes, it tastes even better when reheated the next day after the flavors have had time to mix together. Serve hot with basmati rice or naan.

 Combine black lentils and red kidney beans in a medium pot. Cover with water by 1-inch; let soak, 8 hours to overnight.


 Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to beans in the pot. Bring to a boil and cook until soft but not pasty, about 30 minutes.


 Meanwhile, heat butter and oil in a large saucepan. Add cumin seeds, bay leaves, and cloves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining 1 teaspoon salt and remaining 1/2 teaspoon ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining 1/2 teaspoon chili powder; fry until fragrant, about 30 seconds.


 Add bean-lentil mixture and lemon juice to spice mixture; mix gently. Stir in garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.


You can find patty pan squash at many farmers' markets come June. However, if you can't find them, any summer squash will do. The freshness of the ingredients in this recipe scream summer!

 Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes.


 Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.


 Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute.


 Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.


I have made this recipe using yellow squash and zucchini, and it was quite delicious.

This tuna steak recipe uses a tangy marinade made with orange juice, soy sauce, and garlic for a wonderful taste.

 Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes.


 Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.


 Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.


These easy baked chicken thighs are breaded in panko with some heat from Sriracha sauce. Feel free to increase the amount of hot sauce.

 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.


 Combine flour, 2/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a shallow bowl.


 Combine beaten eggs, milk, Sriracha sauce, 1/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a second shallow bowl.


 Combine panko bread crumbs, paprika, remaining 1/3 teaspoon black pepper, remaining 1/3 teaspoon kosher salt, garlic powder, and granulated onion in a third shallow bowl.


 Dredge chicken thighs in flour mixture, dip in egg mixture, and press into panko mixture to coat, shaking off excess after each step. Place coated chicken thighs, skin-side up, onto the prepared baking sheet.


 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


These air fryer mini tacos are crispy on the outside and soft and cheesy on the inside. Don't forget the taco sauce!

 Place refried beans in a medium bowl. Add taco seasoning and stir until evenly combined.


 Place 1 cheese slice in the middle of a tortilla. Spoon 1 tablespoon bean mixture over cheese. Place another cheese slice on top of beans. Fold tortilla over and press down to seal taco. Repeat with remaining tortillas, beans, and cheese.


 Spray both sides of tacos with nonstick cooking spray. Place tacos in the air fryer basket without overlapping.


 Cook in the preheated air fryer for 3 minutes. Flip tacos and cook for 3 minutes more. Repeat with remaining tacos.


This rollatini chicken is much like chicken saltimbocca, smothered in Parmesan cheese, rolled with mozzarella and prosciutto, then baked in white wine.

 Use the smooth side of a meat mallet to pound chicken breasts between 2 sheets of plastic wrap to 1/2-inch thickness. Lay them on a work surface and sprinkle liberally with Parmesan cheese on both sides. Place a pinch of garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese, reserving some of the prosciutto to place on the top of chicken. Roll up each chicken breast and secure with toothpicks.


 Combine white wine and olive oil in a 9x13-inch baking dish. Arrange chicken rolls in the prepared dish. Place a small piece of prosciutto on top of each roll and sprinkle with black pepper.


 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


These rice waffles are wheat and gluten free. Good, light, and brown easily. 

 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.


 Beat egg yolks in a separate bowl using a hand beater. Add rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla, and salt; beat just until batter is smooth. Fold in stiff egg whites until incorporated.


 Grease the preheated waffle iron with cooking spray. Portion batter into the waffle iron, cover, and cook until waffles are golden brown and the iron stops steaming, about 5 minutes per waffle.


These smoked hot wings are grilled until tender and delicious! Serve with celery sticks and blue cheese dressing.

 Gather all ingredients. Heat a smoker to 225 degrees F (110 degrees C) according to the manufacturer's directions.


 To make the dry rub: Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl; sprinkle over chicken wings.


 Place chicken wings, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions; smoke chicken wings in the preheated smoker for 1 hour.


 To make the sauce: Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth; set aside.


 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.


 Cook wings on the preheated grill until skin is browned and crispy, about 4 to 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a large bowl and stir in remaining sauce until wings are well coated.


This Mediterranean turkey breast is easy to make, flavorful, and creates a wonderful aroma to come home to.

 Place turkey breast, onion, kalamata olives, sun-dried tomatoes, 1/4 cup chicken broth, lemon juice, Greek seasoning, salt, and pepper in the crock of a slow cooker.


 Combine remaining 1/4 cup chicken broth and flour in a small bowl; whisk until smooth. Stir into the slow cooker.


These chocolate covered apples are dipped in dark, milk, or white chocolate and rolled in candy or chopped nuts. They're great to make with kids close to Halloween or anytime!

 Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem.


 Place roasted peanuts and candies on separate plates; set aside.


 Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from heat.


 Dip apples into melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples.


 Allow apples to set at room temperature until the chocolate is firm before serving, about 20 minutes.


This sous vide chicken breast recipe with sauce features flavorful Cajun seasoning, cream, and Parmesan cheese as the stars of this dish, plus the incredibly juicy meat that results from cooking sous vide. Traditionally, you need to cook chicken to 165 degrees F (74 degrees C) or until no longer pink; however, with sous vide cooking, you can achieve the same safety with extended cooking time at lower temperatures. Using an ice bath will lower the chicken temperature slightly so that it does not overcook during the searing step. If you prefer a lot of sauce, double the sauce ingredients.

 Fill a large pot with water and place a sous vide cooker into water. Set temperature to 140 degrees F (60 degrees C), according to manufacturer's directions.


 Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.


 Lower the bags into preheated water, making sure they are fully submerged; set the timer for 1 hour. When the timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from the bags and pat completely dry with paper towels.


 Heat butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken in hot butter-oil for 30 to 45 seconds per side, moving chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.


 Make sauce: Melt butter in the same skillet over medium heat. Add garlic and sauté in hot butter until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced, 3 to 4 minutes. Whisk in heavy cream and black pepper; bring to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Sprinkle in thyme. Taste sauce and adjust salt, if needed.


This chocolate-covered matzo has a layer of caramel, which makes it a great choice for Passover dessert. Plus, this recipe is a delicious way to use up any leftover matzos!

 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).


 Line a baking sheet with aluminum foil and spray with cooking spray; arrange matzo boards to fit in a single layer, breaking if necessary.


 Combine butter and brown sugar together in a saucepan over medium heat; bring to a boil, stirring constantly, then boil for about 3 minutes.


 Pour butter mixture evenly over matzo on the prepared baking sheet. Transfer baking sheet into the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C); bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.


 Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, about 5 minutes.


 Spread melted chocolate over matzo; place in refrigerator until chilled and set. Break into pieces when cooled.


These dirt cups are a fun and super easy dessert that the kids can help to make. Garnish the cups with gummy worms, frogs, and flowers.

 Whisk cold milk and pudding mix together in a bowl for 2 minutes. Let stand until thickened, about 5 minutes.


 Stir whipped topping and 1/2 of the crushed cookies into pudding.


 Spoon 1 tablespoon crushed cookies into each of eight small glasses or ramekins; spoon pudding on top, filling 3/4 full.


 Sprinkle remaining crushed cookies over top. Refrigerate for 1 hour before serving.


An old-fashioned recipe for strawberry preserves that leaves the strawberries whole for a rich and delicious chunky jam.

 Combine whole strawberries, sugar, vinegar, and salt together in a large stockpot. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).


 Transfer preserves to hot sterile jars, leaving 1/2-inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.


This fry sauce is a spicy twist to the standard ketchup mayo mixture. In Utah, fry sauce is a must with fries. 

 Stir together mayonnaise and ketchup in a small bowl until well combined; season with onion powder, cayenne, black pepper, and salt.


Coating air fryer sweet and sour chicken wings with a baking powder rub yields perfectly crispy, golden brown, and tender wings. They're just waiting to be sauced to your preference, and this time, it'll be sweet and sour sauce. Put out plenty of napkins because they are sticky.

 Preheat the air fryer to 380 degrees F (190 degrees C). Grease the air fryer basket with cooking spray.


 Cook wings: Pat chicken wings dry with a paper towel. Whisk together baking powder, salt, pepper, and paprika in a small bowl; pour into a large resealable plastic bag. Place some of the chicken wings into the bag, seal the bag, and shake until wings are well coated. Shake off excess baking powder mixture and repeat with remaining wings until all wings are coated.


 Place chicken wings in the prepared air fryer basket and cook in the preheated air fryer for 22 to 23 minutes, flipping halfway through.


 Meanwhile, make sauce: Combine vinegar, pineapple juice, ketchup, brown sugar, soy sauce, Sriracha, and sesame oil in a small saucepan over medium heat. Stir well and bring to a boil. Boil for about 2 minutes. Reduce heat to a simmer. Stir together cornstarch and water in a small bowl until well combined; pour into the saucepan and quickly whisk until sauce thickens, about 1 minute. If sauce is too thick, thin out with a little water.


 Increase the air fryer temperature to 400 degrees F (200 degrees C) and continue to cook wings until crispy and browned, about 2 more minutes.


 Pour sauce into a large bowl and add cooked wings; toss to coat well. Garnish with green onion and sesame seeds. Serve hot.


This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.

 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.


 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.


 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.


Ricotta pancakes are our favorite type of pancakes. They're light and fluffy, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries. This is my own recipe, which I have been making for the last ten years.

 Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick skillet over medium-low heat.


 Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.


 Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.


 Whisk egg whites in a bowl until frothy; fold into ricotta mixture.


 Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.


This ham and corn chowder is a Sunday night family favorite. It brings to mind a picture of a cozy, kicked-back wintertime family meal, enjoyed cuddled up around a roaring fireplace with plenty of warm food, good cheer, and loving friends.

 Stir together chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder in a Dutch oven. Bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork-tender, about 10 minutes more.


 Meanwhile, melt butter in a saucepan over low heat. Remove from heat and whisk in flour until smooth. Return the saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.


 Stir milk mixture into vegetable mixture. Add corn, Cheddar cheese, and ham; reduce heat to low and simmer until ham is heated through and cheese melts, 10 to 15 minutes.


Cha Cha's chili with white beans and chicken is delicious but kind of spicy, so watch out! 

 Heat oil in a large saucepan over medium-low heat. Add onion; cook and stir until tender, 5 to 8 minutes.


 Add jalapeño peppers, chile peppers, garlic, cumin, oregano, and cayenne pepper; cook and stir for 3 minutes.


 Stir in beans, chicken broth, and chicken. Simmer for 15 minutes, stirring occasionally.


This salmon en papillote is so easy. Did you know you can cook fish in the air fryer en papillote? I didn't either until I did an experiment! You can have a full dinner by adding in 90-second rice and cooking the vegetables with the fish. Serve with a lemon-dill sauce.

 Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.


 Place 2 pieces parchment paper side by side; fold each piece in half. Place equal amounts zucchini and squash along the seam and sprinkle with sazonador seasoning. Lay salmon fillets on top of vegetables and sprinkle remaining seasoning on top. Dot each fillet with 1 tablespoon butter.


 Fold up each parchment square: first fold the rectangles in half over fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edges together.


 Cook in the preheated air fryer until salmon easily flakes with a fork, about 10 minutes. The parchment packages should be puffed up and slightly browned when fully cooked.


I serve this with my recipe for Lemon Dill Sauce for Salmon on this site.

This carnitas recipe features fragrantly spiced cubed pork slow-roasted in lard until crispy on the outside and soft and succulent on the inside. Pile some on a warm tortilla, drizzle with braising liquid, and top with salsa, onion, and cilantro for the world's best taco.

orange, juiced, orange parts of peel removed and sliced into thin strips

 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).


 Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.


 Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.


 Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.


 Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.


 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.


 Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.


This recipe for roasted peppers is so easy! Choose any color bell pepper you like, or use a variety of colors for a beautiful presentation to be used in any recipe. After the peppers are roasted, you can add an oil and balsamic dressing or fry in olive oil and garlic to serve with crusty bread.

 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).


 Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a large rimmed baking pan.


 Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes.


 Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes.


Strawberry butter is easy to make, delicious, and goes great with pancakes or French toast!

 Beat butter, confectioners' sugar, and strawberry preserves together in a small bowl until creamy. Cover and refrigerate until serving.


This creamy coconut margarita is a delicious cross between a margarita and a pina colada! Great for Cinco de Mayo.

 Blend cream of coconut, ice, tequila, lime juice, and orange liqueur in a blender until smooth.


You can dip the rim of your glass in lime juice, then roll it in sugar, salt, or crushed, toasted coconut if desired.

Try this homemade French onion dip recipe made with caramelized onions. It's so much better than onion dip made with soup mix!

 Heat oil in a large skillet over medium heat. Add onion and 1/4 teaspoon of kosher salt; cook and stir until onion is caramelized and golden brown in color, about 20 minutes. Remove from the heat and let cool, 5 to 10 minutes.


 Mix sour cream, mayonnaise, garlic powder, white pepper, and remaining 1/2 teaspoon kosher salt together in a bowl.


 Stir in cooled onions. Cover and refrigerate for at least 2 hours before serving.


I created this margarita pitcher recipe after tweaking several other margarita recipes to get that classic taste in a pitcher-size for parties.

 Combine ice, tequila, triple sec, fresh lime juice, and sweetened lime juice in a large pitcher; stir.


 Pour kosher salt onto a plate. Rub the rim of a glass with lime wedge. Dip the rim of the glass into salt; fill the glass with margarita mixture; repeat for each serving.


This is the best margarita recipe I know! It has the perfect ratio of white tequila, high-quality triple sec, and freshly squeezed lime juice for the best-tasting margarita every time. 

 Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt.


 Place a large ice cube in the glass and freeze the prepared glass until ready to serve.


 Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until the outside of the shaker has frosted.


 Strain margarita into the chilled glass and garnish with a slice of lime.


This pineapple margarita gives a traditional margarita a tropical twist! Garnish with a pineapple wedge for a fun, fruity cocktail. 

 Fill a cocktail shaker half-full with ice. Add pineapple juice, tequila, triple sec, and lime juice to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.


 Sprinkle salt onto a plate. Moisten the rim of a glass with a lime wedge. Press the moistened rim into the salt. Fill glass with ice.


 Strain margarita into the glass and garnish with pineapple and lime wedge, if desired.


I created this strawberry basil margarita one night to use up some summer strawberries and some of my basil. What a refreshing and delicious summer drink. Try it and see!

 Combine strawberries, tequila, orange-flavored liqueur, lemon juice, sugar, and basil leaves in a blender; mix on low until smooth. Add ice and puree until ice is crushed, 30 to 60 seconds.


This frozen margarita recipe is easy to make with frozen limeade concentrate, tequila, triple sec, and crushed ice. It's an easy twist on a classic margarita cocktail!

 Fill blender with crushed ice. Pour in limeade concentrate, tequila, and triple sec. Blend until smooth. Pour into glasses and serve.


Make a frozen margarita in a flash using frozen limeade. No need to squeeze lots of fresh limes!

 Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.


 To salt the margarita glasses, pour a single layer of salt on a small plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.


I made this baby shower punch when I knew I was having a boy. The ice cream melts somewhat and turns the punch a beautiful baby blue color leaving frothy blue and white clouds floating on top. Try any flavor or color of unsweetened drink mix in place of the blue. The sky's the limit!

 Stir drink mix, lemon-lime soda, and white cranberry juice together in a large punch bowl. Taste, and stir in sugar to your liking.


 Float scoops of ice cream on top. The ice cream will start to melt and look like frothy white clouds floating on top.


Guests love this party punch that's easy to make with fruit punch, orange juice, and ginger ale. We love to make this delicious drink for family gatherings — my sisters, brother, and I even had it served at our weddings! Add sliced fruit if desired.

 Slowly pour ginger ale down the side of the bowl to retain carbonation.


This bridal shower punch is a fabulous and delicious sparkling pink drink. It has only 2 ingredients! Great for any special occasion. 

 Spoon the sorbet into the bottom of a punch bowl. Slowly pour the soda over the sorbet. Use the back of a spoon to soften the sorbet until combined. Serve.


This refreshing sherbet punch recipe is great for bridal and baby showers. You just can't get enough! It's a very versatile recipe —use different flavors such as lemon-lime, orange, strawberry, or even a combo.

 Scoop sherbet into a large punch bowl. Pour soda and pineapple juice over sherbet. When adding soda, the punch will foam, so stir constantly so the foam can go down. Serve immediately.


You can substitute the soda for a pitcher of powdered drink mix and 2 liters of ginger ale.

This chicken pot pie recipe is for those of us who love them but don't have all day to make them! The pies can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken or store-bought prepared chicken breasts if you're in a hurry.

 Preheat the oven to 400 degrees F (200 degrees C). Spray 4 small ovenproof bowls with cooking spray.


 Melt butter in a large saucepan over medium heat. Stir in 2 cups chicken broth and whisk in flour, gradually adding remaining 2 cups chicken broth until mixture is smooth and slightly thick. Mix in carrots, onion flakes, hot pepper sauce, black pepper, thyme, and bay leaf. Cook for about 5 minutes. Stir in chicken and potatoes; cook for 5 more minutes.


 Place a Swiss cheese slice into the bottom of each prepared bowl. Divide chicken mixture equally over cheese in the 4 bowls. Place a puff pastry square over the top of each bowl, pressing lightly around the rim.


 Mix together beaten egg and water in a small bowl until well combined. Brush over the top of each pastry. Place the bowls on a baking sheet.


 Bake in the preheated oven until pastry is puffed and golden brown, about 25 minutes. Let rest for at least 5 minutes before serving.


This strawberry dessert with pecan crust is a delight to eat, featuring a light, sweet cream cheese filling.

 Mix together flour, butter, and pecans in a medium bowl until well combined. Press mixture into a 9x13-inch baking dish.


 Bake in the preheated oven for 10 to 15 minutes; do not allow to brown. Set aside until completely cool, 10 to 15 minutes.


 Mix together confectioners' sugar and cream cheese in a large bowl with an electric mixer until smooth. Blend in whipped topping until incorporated. Spread over cooled crust, then refrigerate for 8 hours to overnight.


 Top chilled dessert with strawberries and drizzle with glaze to serve.


Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.

 Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.


 Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.


 Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.


One of my quick standbys after a busy day at work. By cooking everything at the same time in their separate pots, I can get it on the table in 30 minutes. The chicken broth and lemon give it a lighter and brighter taste that is a welcome change to heavy white sauce. Garnish with your choice of tomatoes, parsley, cooked asparagus or broccoli, or sliced lemon.

 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.


 While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes; time will vary depending on the size of your chicken pieces.


 Drain pasta and mix with chicken in a large serving bowl. Stir and set aside.


 Melt butter in a large saucepan. When melted remove from the heat.


 Mix flour and pepper together in a small bowl. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.


 Whisk lemon juice and mustard into the sauce and pour over chicken and pasta; stir to combine.


A Reuben sandwich is one of my family's fix-it-quick favorites. They are really delicious and easy to make. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side.

 Gather all ingredients and preheat a large griddle or skillet over medium heat.


 Spread one side of bread slices evenly with Thousand Island dressing.


 On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.


 Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side.


Try this sauerkraut recipe and top with homemade Thousand Island dressing.

These fun Irish nachos are made with waffle fries instead of tortilla chips. Every year at our annual St. Patrick's Day party, this is the first appetizer to go!

 Arrange waffle fries in a single layer on a rimmed baking sheet.


 Bake in the preheated oven until light golden in color, 12 to 20 minutes.


 Meanwhile, cook and stir ground beef in a large skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Stir in taco seasoning and cook for 1 to 2 minutes more.


 Transfer baked fries to a 9x13-inch baking pan. Spread seasoned ground beef evenly over fries. Cover beef with cheese.


 Garnish with tomatoes, olives, jalapeños, and lettuce to serve. Dollop sour cream and guacamole on top.


Fried dandelions are a local favorite back in West Virginia, up in the Appalachian Mountains. This is my mom's recipe and consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. They have a flavor similar to that of mushrooms and are delicious!

 Combine flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat eggs in a mixing bowl, then stir in dandelion blossoms until completely coated.


 Melt butter in a large skillet over medium heat. Remove half of the dandelions from egg mixture, and allow the excess egg to drip away. Toss in flour until completely coated, then remove and toss between your hands to allow excess flour to fall away. Cook coated dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.


To avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.

Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.

 Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.


This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!

milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

 Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.


 Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.


 Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.


 Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.


Refrigerate dough for at least 1 hour to make it easier to work with before shaping balls. This also helps retain the shape when baking and avoid too much cracking when adding kisses.

Only four ingredients are needed to make this hearty Italian inspired chicken dinner. Serve with rice and a tossed salad.

 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.


 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.


 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.


In my opinion, a proper quiche recipe results in a rich, custardy, and luxurious quiche, not some kind of dense, baked omelet. This recipe has only enough eggs and yolks to hold things together, but that means that before serving, you need to let it cool to just warm to fully enjoy the experience.

 Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.


 Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.


 While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.


 Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).


 Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.


 Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.


 Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.


Swedish-Norwegian potato dumplings. Serve with lots of butter and sour cream.

 Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.


 Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.


 Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.


 Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.


 Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.


I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!

 Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.


 Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.


This Rhode Island recipe is inspired by the bakery pizza I used to have as a kid that can only be had in Rhode Island's Italian bakeries and markets. Don't let the lack of toppings stop you from trying this delicious recipe. It's great for a party and kids love it!

 Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets or line with parchment paper.


 Roll or press 1/2 of the pizza dough out into a rectangle on one of the prepared baking sheets. Repeat with the remaining pizza dough.


 Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar and salt. Spread 1/2 of the sauce evenly over each crust, spreading it all the way to the edges. Drizzle 2 tablespoons olive oil over each pizza.


 Bake in the preheated oven until the crusts are crisp on the bottom and the sauce looks dry at the edges but is still moist in the middle, 15 to 20 minutes.


 Let cool to room temperature on wire racks, about 20 minutes. Cut each cooled pizza into eight 9x3-inch strips.


If using a half-sheet pan, all of the dough goes in one pan. You can easily divide this recipe in half for one pizza.

This cherry cobbler is delicious warm with a dollop of whipped cream. The recipe was handed down by my grandmother; she used two cups of fresh pitted cherries instead of cherry pie filling when cherries were in season.

 Preheat the oven to 275 degrees F (135 degrees C). Place butter in a 9x13-inch baking dish and set it on the oven rack to melt.


 Mix together flour, sugar, and baking powder in a medium bowl. Stir in milk.


 Remove the baking dish from the oven as soon as butter is melted. Pour batter into the dish, but do not stir. Pour fruit evenly into the pan and do not stir.


 Raise the oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.


This beans and greens dish has it all! It's very easy and inexpensive to make, it's highly nutritious, it's soulful and comforting, and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite — an appetizer. This is my new favorite home version made with delicious, beautiful escarole.

 Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.


 Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.


 Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.


This recipe has been in my family for years and years. We make it at every holiday family get together and everyone loves it. It's a great refreshing fruit salad for every occasion, especially summer months and hot days.

 Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.


You can serve the salad immediately, but I recommend letting it set in the fridge for a few hours as it lets the flavors combine and taste even better.

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago, I embarked on a mission to find a way to make homemade pastrami using corned beef. My goal was to devise a reasonable substitute that could be done in less than a day at home, without a smoker or any other special equipment. Impossible? No!

 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.


 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.


 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.


 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.


 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.


 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.


 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.


 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.


 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.


This lemon meringue pie is so delicious and perfect for sharing! The sweet and tart lemon filling is thickened with cornstarch, flour, and egg yolks.

 Gather all ingredients and preheat the oven to 325 degrees F (162 degrees C).


 To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.


 Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.


 Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.


 To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.


 Spread meringue over pie filling, sealing the edges at the crust.


 Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes.


This Persian rice takes the grand prize. I believe I've posted a few foolproof methods for cooking perfect rice, but this recipe is not even close to second. The beauty of this method is that it doesn't rely on any specific measurements or exact times. This will make some of you very nervous but just go with it.

 Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.


 Heat olive oil in a pot over medium-high heat. Cover the bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.


 Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.


 Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.


 Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.


Beef sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time.

 Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.


 Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.


 Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.


 Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.


 Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.


These shortbread crust lemon bars are one of my favorite cookies of all time — although technically, they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet and tart lemon-flavored custard, perfectly contrasted against crisp, sweet, buttery shortbread cookie.

 Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.


 Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.


 Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.


 Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.


 Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.


 Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar.


This special shrimp pasta salad is one of my favorite summer salads, and it's oh-so-easy.

 Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated.


 Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.


 Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.


 Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.


This is one of my favorite recipes. My favorite way to enjoy this is in the morning, for breakfast, with some good coffee. It is made from items that are almost always found in a West Indian/Carribean kitchen. Sardines can be substituted with any canned salt fish, but the soybean oil gives it the texture that is out of this world! Very tasty if you love spicy and if you love sardines!

 Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.


 Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.


This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.

 Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.


 Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.


 Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.


 While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs.


 Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.


 Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.


 Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.


Overall, I found that margarine makes better crumbs — and there will be a lot of crumb topping (just cut amounts back if it's too much).

We enjoy the maple walnut fudge sold on the boardwalk at the shore throughout the summer. Hubby and I came up with this recipe so that we would be able to enjoy our favorite flavor year round.

 Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.


 Melt white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in maple flavored extract until just combined, then add walnuts.


 Pour fudge mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.


If these lemon ricotta pancakes were any lighter, they would float off the plate! They are easy to make and delicious served with a pat of butter, lemon zest, and a drizzle of maple syrup. 

 Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up lumps of cheese as you mix.


 Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.


 Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


This lemon drizzle cake recipe is one of my favorite cakes to make when it's warm and sunny outside. Nothing says sunshine like bright yellow, zesty lemons. When life gives you lemons, make lemon cake!

 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.


 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour and baking powder gradually; fold with a wooden spoon to be sure flour is combined. Stir in lemon zest.


 Pour batter into the prepared pan, being careful not to press it down.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.


 Meanwhile, make the lemon glaze: Juice the zested lemon from the cake batter into a small bowl. Add zest and juice of second lemon. Stir in sugar until dissolved; taste and add more sugar or lemon juice to suit your taste.


 Drizzle glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.


I use 4 to 5 tablespoons of lemon juice for the glaze. Add more sugar or lemon juice to suit your taste. You can add very finely chopped mint leaves to the glaze for a refreshing twist.

This almond baklava is delicious, especially if you love almonds. I have been asked by several of my Turkish friends to share the recipe and I have been told that cinnamon adds a nice touch.

 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.


 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.


 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.


 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.


This chocolate chip banana bread is super moist and tastes amazing!

 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.


 Beat sugar and butter together in a third bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition.


 Stir banana mixture into butter mixture; mix in flour mixture until just blended. Fold in chocolate chips; pour batter into the prepared loaf pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.


Learn how to pickle peppers for use in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

 Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.


 Place banana peppers, jalapeño peppers, and serrano peppers into a large pot.


 Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.


 Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.


 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes.


This carne guisada recipe features chunks of lean beef steak simmered with fresh tomatoes, bell pepper, onion, garlic, and seasonings to make a rich, spicy gravy. Serve with warm tortillas and garnish with guacamole, sour cream, and cheddar cheese for awesome tacos.

 Heat oil in a Dutch oven over medium-high heat. Cook beef in hot oil, stirring occasionally, until brown on all sides, about 10 minutes. Reduce heat to medium.


 Add tomatoes, onion, red bell pepper, water, cumin, garlic, garlic powder, oregano, salt, black pepper, and paprika.


 Cook, stirring frequently, until beef is tender, about 30 minutes.


This red wine slushie recipe is fruity frozen sangria. It's easy to make and so refreshing on a hot summer night. Cheers!

 Combine red wine, ice cubes, blueberries, raspberries, strawberries, orange-flavored liqueur, orange juice, and sugar in a blender; process until smooth. Serve immediately or freeze.


The alcohol content keeps the mixture from freezing hard. The ice crystals melt pretty quickly so you can break it up and serve it in glasses, with or without spoons to scoop up the boozy slush.

This frozen strawberry lemonade is made with fresh ripe strawberries, lemonade, and ice blended into a refreshing slushie. This non-alcoholic, fruity drink is perfect for summer!

 Place ice cubes, water, and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries; puree until well blended. Serve.


Adjust flavors as you like. You can add agave syrup if the berries don't provide enough sweetness for your taste.

This chicken thigh marinade is easy to make with soy sauce, brown sugar, garlic, lemon juice, and parsley. It is the best marinade I know for adding delicious flavor to grilled or baked chicken thighs. 

 Whisk olive oil, soy sauce, lemon juice, brown sugar, parsley, garlic, salt, and pepper together in a bowl until well combined.


To use the marinade: Combine marinade and 8 skinless, boneless chicken thighs in a large glass or ceramic bowl. Toss until chicken is evenly coated, then cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour to overnight. Cook chicken using desired method.

What makes this quick-cooking broccoli, cheese, and rice casserole really tasty is coating the broccoli and rice in a creamy sauce.

Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).


 Heat butter in a 10-inch skillet over medium heat. Add onion and cook until tender-crisp, stirring occasionally.


 Add broccoli to the skillet and cook until it's tender-crisp, stirring occasionally.


 Stir in rice, condensed soup, cheese sauce, and milk. Cook and stir until cheese is melted.


 Pour broccoli-rice mixture into a 2-quart shallow baking dish.


 Bake in the preheated oven until the mixture is hot and bubbling, about 30 minutes.


This rhubarb pie with raspberries and blackberries won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.

 To make the filling: Combine blackberries, raspberries, and rhubarb in a medium bowl. Mix 3/4 cup sugar and 1/4 cup flour together in a separate bowl; sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate for 2 hours to overnight.


 To make the crust: Mix 2 cups flour with salt in a large bowl. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9-inch pie pan.


 Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.


 Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until crust is golden, about an additional 40 to 50 minutes.


 Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.


 Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.


 Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.


These pork kabobs are perfect for summer grilling and easily adaptable to add your favorite veggies. Great with rice and a nice salad!

 Mix 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper together in a shallow dish. Add pork and turn to coat evenly. Cover the dish and refrigerate for 3 hours.


 Combine broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer sauce for 5 minutes. Set aside.


 Remove pork from marinade and shake off excess; discard marinade. Thread pork onto the skewers, alternating with mushrooms, onion, tomatoes, and pineapple.


 Cook kebabs on the preheated grill, turning skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C).


This kabob marinade is a tasty, easy-to-make mixture that is great for beef or chicken kabobs. This recipe makes enough for about two pounds of meat. 

 Whisk oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, black pepper, and meat tenderizer together in a bowl until well combined.


Combine marinade and 2 pounds of your favorite meat in a resealable plastic bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 24 hours.

This apple betty requires no pie crust. Everyone always raves about this dessert with a delicious crisp topping. You can control the sweetness by adjusting the amount of streusel.

 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie plate.


 Mound apples in the prepared pie plate. Sprinkle with orange juice.


 Mix together sugar, flour, cinnamon, nutmeg, and salt in a large bowl.


 Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.


 Bake in the preheated oven until streusel is browned and filling is hot, about 45 minutes. It will thicken as it cools; serve warm.


After trying a lot of chicken thigh marinades and using my neighbors as guinea pigs, the combination of Worcestershire, soy, and teriyaki in this recipe was branded by all as simply delectable!

 Mix Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses together in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.


 Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.


These apple baked beans are the greatest baked beans I have ever had! Don't let the title put you off trying this recipe! Great for BBQs. I never have any leftovers. 

 Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.


These bourbon baked beans with brown sugar, bacon, and Dr Pepper are baked for 3 hours for the perfect blend of flavors. They're always popular at parties!

 Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved.


 Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease.


 Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in.


 Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans.


 Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 2½ to 3 hours.


Easy frozen strawberry pie made with fresh strawberries in a graham cracker crust. You can use any berries in this no-bake dessert recipe and it will come out great!

 Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between pie crusts.


Use this recipe for perfectly cooked hard-boiled eggs. By adding a little vinegar and salt, the eggshell peels off so easily without tearing or sticking. I have been making them this way for years!

 Combine salt, vinegar, and water in a large pot, and bring to a boil over high heat.


 Add eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.


 Once eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.


This Mexican pizza recipe layers delicious seasoned ground beef and refried beans between two crisp tortillas. Top with salsa, cheese, tomatoes, and jalapeño for incredible flavor in every bite!

 Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.


 Place ground beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with chili powder, cumin, paprika, salt, and pepper.


 Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread 1/2 of the seasoned ground beef over each one, and then cover with a second tortilla. Bake in the preheated oven until tortillas are crisp, about 10 minutes.


 Remove pizzas from the oven and set aside to cool slightly. Then spread 1/2 of the salsa over each top tortilla. Cover each pizza with 1/2 of the Cheddar and Monterey Jack cheeses. Place 1/2 of the tomatoes, 1/2 of the green onions, and 1/2 of the jalapeño slices onto each one.


 Return pizzas to the oven and bake until cheese is melted, about 5 to 10 more minutes. Let pizzas cool slightly before slicing each one into 4 pieces.


This rhubarb cake was always made by my Oma for her grandkids after she picked through her garden. Probably not good for the thighs, but Oma's cooking is always good for the taste buds.

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.


 To make the cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. Pour into the prepared dish and spread evenly.


 To make the streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon.


This strawberry shortcake is the classic, biscuit-style shortcake — not the pound cake variety. The cake is sliced in half and layered with sweet juicy strawberries and whipped cream for a delicious summertime treat.

 Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.


 Preheat the oven to 425 degrees F (220 degrees C). Grease and flour one 8-inch round cake pan.


 Combine flour, baking powder, 2 tablespoons white sugar, and salt in a medium bowl; cut in the shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center and add beaten egg and milk.


 Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, 15 to 20 minutes. Let cool partially in pan on wire rack.


 Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.


Air fryer asparagus is a quick and easy vegetable side dish for busy weeknights. Flavored with garlic, red pepper flakes, and Parmesan cheese this delicious asparagus side dish can be on your table in a matter of minutes. Using the air fryer makes roasting vegetables a breeze!

 Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper.


 Place asparagus spears in the prepared basket and mist with avocado oil. Sprinkle with garlic powder, salt, pepper, and pepper flakes. Top with Parmesan cheese.


A lemon ricotta cheesecake with a lovely tangy lemon flavor. The homemade crust is flavored with ginger and pistachio nuts. Top with toasted and chopped pistachios and fresh berries for any special occasion!

 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.


 Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.


 Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).


 Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.


 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.


 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.


 Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.


I chose Meyer lemons for their floral flavor but this would also work with regular lemons.

This lemon cake made with ricotta cheese is airy, fluffy, and super moist. The lemon glaze will take it to another level! If you prefer not to glaze it — dust with powdered sugar for a beautiful presentation.

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.


 Mix cake flour, baking powder, baking soda, and salt into a large bowl.


 Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.


 Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.


This baked potato salad is like a baked potato with all the toppings in a bowl! It's a really nice switch from your everyday mayonnaise-based potato salad.

 Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.


 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.


 Dice cooled potatoes and place into a large bowl. Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper. Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.


This Caprese pasta salad with rotini pasta, pesto, grape tomatoes, fresh mozzarella balls, and fresh basil is a delicious twist on the traditional Italian salad. 

 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.


 Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.


Use fresh mozzarella. If you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half.

Rhubarb slush is a sweet and refreshing frozen drink. It is also a great way to use up all that fresh rhubarb!

 Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat and cook until tender. Drain; mash or purée in a blender.


 Stir together rhubarb purée, sugar, orange juice concentrate, lemonade concentrate, gin, and water. Freeze for 1 to 3 hours, depending on the consistency you like.


 Place scoops of the frozen mixture into serving glasses and fill the rest of the glass with lemon-lime soda.


This red, white, and blue cake makes a spectacular Fourth of July dessert! Present it at night with a couple of sparklers for the best effect! You can make this with shortcake mix or yellow cake mix. 

 Prepare cake according to package directions and bake in a 9x13-inch pan. Cool completely.


 Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.


This Bisquick shortcake recipe is easy to make from start to finish in just 30 minutes. Split the shortcakes open and fill with strawberries and whipped cream for an awesome summer dessert.

 Preheat the oven to 425 degrees F (220 degrees C). Mix strawberries and 1/4 cup sugar in a large bowl; set aside.


 Stir Bisquick mix, milk, 3 tablespoons sugar, and butter in a medium bowl until soft dough forms. Drop dough by 6 spoonfuls onto an ungreased cookie sheet.


 Bake in the preheated oven until golden brown, 10 to 12 minutes. Meanwhile, beat whipping cream in a medium bowl with electric mixer on high speed until soft peaks form.


 Split warm shortcakes; fill and top with strawberries and whipped cream.


For high altitude (3500-6500 ft): Preheat the oven to 450 degrees F. Decrease sugar to 1 tablespoon.

When my neighbor, Debbie, brought me a bucket full of rhubarb, I made this strawberry and rhubarb pie by combining several different recipes. Everyone tells me the flavor is a winning combination!

 Whisk cornstarch with 1 tablespoon of water together until thoroughly combined. Stir in rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow mixture to stand for 30 minutes.


 Preheat the oven to 425 degrees F (220 degrees C). Arrange bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.


 Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.


 Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.


These shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberries and cream. 

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.


 Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.


 Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.


 Bake in the preheated oven until golden brown, about 20 minutes.


This loaded potato salad is a great twist on two all-American favorites — the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!

 Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.


 Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.


These shortcake biscuits made with Bisquick are great with strawberries and whipped cream.

 Mix baking mix, milk, eggs, sugar, and butter together in a bowl. Drop into 6 mounds on the prepared baking sheet.


 Bake in the preheated oven until golden, about 10 minutes. Let cool before splitting and filling.


Dough can also be pressed into an ungreased 8x8-inch pan and baked for 15 to 20 minutes. Cool, then cut and fill as desired.

This pasta salad with broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms can easily be customized with your favorite vegetables.

assorted cut-up vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)

 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.


If preparing a day ahead, refrigerate, then stir in 1/4 cup additional dressing before serving.

This fuss-free strawberry shortcake made in a pan eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual shortcakes, you'll bake one giant skillet biscuit-like cake that's topped with macerated strawberries and whipped cream. Perfect for celebrating the arrival of warmer, sunnier days. 

 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.


 Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.


 Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.


 Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.


 Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.


 To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.


 To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.


 Spoon the strawberries and juices over the shortcake. Serve with whipped cream.


This pumpkin fluff dip is very creamy and yummy. It's flavored with vanilla and delicious served with graham crackers. I like cinnamon graham crackers the best, but you can decide for yourself.

 Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl. Fold in whipped topping.


This chocolate cheesecake recipe has a chocolate cookie crust, creamy chocolate-cream cheese filling, and a rich chocolate topping for chocolaty goodness all the way through!

 Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.


 To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).


 To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.


 Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.


 Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.


 To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.


This crockpot white chicken chili recipe is easy to make in your slow cooker. It's won several chili competitions and is a definite crowd-pleaser!

 Layer chicken, great northern beans, and corn in a slow cooker.


 Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.


 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


 Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.


 Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.


These pumpkin cookies are tender and soft. The icing is always a hit! Both kids and adults love them! 

 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.


 To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.


 Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.


 Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.


 Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.


Delicious chili made with rotisserie chicken and white beans. Serve with tortilla chips and sour cream. Freezes great!

 Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.


 Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.


 Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.


I created this minestrone soup after becoming tired of the excess salt and lack of veggies in canned ones. I based this recipe off of the delicious, vegetable-rich minestrone served at Sheepherder's Inn in Sacramento, California. Serve with hearty bread, romaine salad, and a nice merlot.

 Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.


 Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.


 Stir in zucchinis, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.


 Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.


 Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.


 Mix oats, water, milk, honey, sugar, vanilla extract, and salt together in a rice cooker.


 Cook oats in rice cooker until desired consistency is reached, 10 to 15 minutes.


These Instant Pot ribs are seasoned with a delicious spice mix and cooked with apple cider vinegar and barbecue sauce. They're fall-off-the-bone delicious and ready in under an hour from start to finish. I've had zero complaints about these sweet and spicy ribs from my family of seven, so that's a win for me!

 Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork, breaking up any large clumps.


 Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot). Pour water and cider vinegar into the bottom of the pot.


 Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.


 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbecue sauce.


Nutrition data for this recipe includes the full amount of barbecue sauce. The actual amount consumed will vary.

Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!

 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.


 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.


 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.


 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.


 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.


Maamoul (ma'amoul) cookies are very famous in the Middle East and one of my favorite Lebanese festive treats! After a few phone calls with my mom and grandma, I got this authentic recipe to make these melt in your mouth treats at home. Wooden ma'amoul molds give them their distinctive decorative shapes.

 Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.


 Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.


 Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.


 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.


 Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.


 Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.


 Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.


 Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.


Make chipotle hummus at home instead of spending your good money on tiny containers of store-bought hummus! The chipotle pepper and cumin lend a bit of heat and smokiness to this hummus, while the cilantro brightens the flavor. It's perfect when you're entertaining a crowd! Serve with pita chips and fresh vegetables.

 Blend garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in a food processor until smooth. Add red peppers, cilantro, sun-dried tomatoes, salt, and pepper; pulse to coarsely chop and blend. Transfer to a serving bowl.


This is the best sauce for fish — it's quick, easy, and incredibly flavorful. This creamy white sauce is one of our all-time favorite go-to recipes and tastes great with any seafood.

 Gather the ingredients. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with 1 teaspoon butter.


 Mix together Parmesan, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce in a medium bowl until well combined. Set aside.


 Lay cod fillets in a single layer on the prepared baking sheet.


 Cook under the preheated broiler until fish flakes easily with a fork, 7 to 8 minutes.


 Gently spread Parmesan mixture over fish; return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.


These lemon blueberry muffins are made with sour cream for super moist and not overly sweet results. I love this recipe!

 Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.


 Sift flour, baking powder, baking soda, and salt together in a bowl.


 Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.


 Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.


This roast pheasant recipe is quick, simple, and has an autumn feel. It is very good roasted with diced potatoes, carrots, and seasonal squash (I like acorn squash). You can cook it at a higher temperature for a shorter time — just be sure to baste often since it is a very lean meat.

 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).


 Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper.


 Place into a close-fitting roasting pan. Pour herb oil over pheasant.


 Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.


I made this asparagus salad one summer evening when I had spinach and Parmesan cheese in the fridge and combined them with grilled asparagus — I was delighted with the outcome. My husband and I love it! This salad will taste great with roasted asparagus, too.

 Preheat an outdoor grill for low heat and lightly oil the grate.


 Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.


 Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.


 Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.


Corn dog muffins are an easy way to make a version of the popular treat from the fair. You can substitute cocktail wieners for hot dogs.

 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.


 Stir cornbread mix and brown sugar together in a large bowl. Whisk eggs and milk in a small bowl until smooth. Fold eggs and cheese into cornbread mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin.


 Bake in the preheated oven until golden brown, about 14 to 18 minutes.


This is the best brisket! It's delicious and easily kosher for Passover. I got this recipe after watching a friend's Jewish grandmother make it. Mazel Tov!

 Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.


 Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.


 Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.


This grilled potato salad requires no boiling or peeling potatoes which is perfect for summertime. Plus, it's mayo-free, making it a light and tasty change from traditional potato salads. 

 Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.


 Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.


 Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.


Please note the differences in ingredient amounts when following the magazine version of this recipe, and the addition of spinach.

I was asked to take a salad to a backyard get-together and didn't want to just take the same old thing, so I came up with this strawberry summer salad, which combines features of several different salad recipes. A balsamic vinaigrette or the creamy orange-soy dressing on this site are excellent with this salad.

 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.


 Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.


 Toss toasted walnuts, strawberries, iceberg lettuce, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.


Reshteh polo is a fragrant rice and noodle dish often served at Nowruz (Persian New Year) for lunch or dinner to symbolize good wishes for the new year. This version is prepared with crispy, saffron-tinged, potato tahdig, sweet golden raisins, and Medjool dates.

 Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1/2 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.


 Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.


 Fill a 5-quart nonstick pot with 9 cups water and bring to a boil over medium-high heat. Add 3 tablespoons salt and stir until dissolved. Break roasted noodles into thirds and add to boiling water with rice. Stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook until first rice grain pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.


 Drain rice and noodles in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.


 Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Tightly overlap potato slices in a single layer covering the bottom of the pot to create the tahdig layer.


 Gently scatter rice-noodle mixture over the tahdig in a pyramid shape, making sure potatoes are completely covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into rice and noodles a few times, being careful not to hit tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.


 Meanwhile, combine 1/4 cup boiling water with 2 tablespoons melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.


 Test tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.


 Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 35 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.


 Meanwhile, melt 3 tablespoons butter in a small pan over medium heat. Add dates, raisins, and cinnamon; sprinkle with a little salt. Cook and stir until dates are glistening and soft, 3 to 5 minutes.


 Gently scatter rice on a platter and remove potato tahdig pieces and serve on the side. Sprinkle raisin-date sauce over top.


You can purchase the roasted noodles from Iranian markets or online. 

Benedictine spread is a refreshing green cucumber cream cheese spread or dip that's a Louisville staple. It can be served with almost anything you could imagine. Dipping club crackers, pretzels, and carrot sticks are favorites, but we use it for cucumber sandwiches, spread it onto our BLTs, and as a sauce on poached salmon. 

 Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.


 Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.


If you use the green variety of Tabasco, you may be able to skip the green food coloring.

This pasta and fried eggs dish is a quick and delicious dinner for one. The runny yolks mixed with the hot spaghetti create the sauce. Top with grated Parmesan, if you like.

 Meanwhile, melt butter in a large skillet over medium heat; cook eggs sunny-side up, or until whites are just about set and yolks still quite runny and not broken. Sprinkle garlic powder, ground black pepper, onion, and rosemary on eggs while cooking.


 Place hot pasta in a deep plate or pasta bowl; top with fried eggs and stir together to allow eggs to continue cooking and broken yolks to create a sauce. Serve immediately, with grated Parmesan if you like.


Luau punch is a slushy fruit punch that we always make for family birthday parties, and summer gatherings. It is our favorite punch! 

 Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.


 Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.


Strawberry bruschetta is a thing of beauty! The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is simply delicious.

 Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.


 Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.


 Grill bread on the preheated grill until browned, about 3 minutes per side.


 Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.


These fried soft-shell crabs are crisp and delicious — you can eat the whole crab! This is my favorite food.

 Lift one pointed side of the top shell of one crab; pull out and discard the gills. Lower the shell and repeat on the other side. Remove the tail flap on the bottom side by twisting and pulling. Use a pair of scissors to cut behind the eyes and remove the face. Repeat to clean remaining crabs. Rinse cleaned crabs thoroughly with cold water, then dry on paper towels.


 Whisk milk and egg together in a shallow bowl. Combine flour, salt, and pepper in another shallow bowl. Lightly salt each crab. Dredge in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour to coat both sides.


 Working in batches if necessary, carefully lower crabs into the hot oil and fry until golden brown on one side, 1 to 2 minutes. Carefully turn and cook until golden brown on the other side, 1 to 2 minutes more. Drain on paper towels.


Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

These grilled walleye fillets are simply seasoned but taste great. I got this recipe from a guy I fish with up north. We call them "Scooby Snacks" and usually have them around the campfire. Be sure your foil is sealed well — when done, it will puff up like a pillow! 

garlic and herb seasoning blend (such as Mrs. Dash), or to taste

 Place walleye fillets, skin-side down, in the center of one aluminum foil square. Brush melted butter over fillets, then sprinkle with seasoned salt and seasoning blend. Place the second aluminum foil square over top, then fold all edges together to seal, forming a secure packet.


 Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.


This seasoning for roast chicken is a herby, smoky spice blend that complements the chicken perfectly.

 Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl.


 Transfer spice mixture to a spice grinder or food processor; blend until smooth.


 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.


 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.


This is so yummy, I never make enough. Seasoned pork chops are smothered in a golden mushroom sauce and baked with fresh mushroom slices and onion.

 Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.


 Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).


Tender, juicy, baked lobster tails with garlic, parsley, and lemon. Serve with sauce from the pan or more melted butter for dipping. Simply delicious!

 Gather ingredients, and preheat the oven to 400 degrees F (200 degrees C).


 Cut lobster tails straight down the middle using kitchen shears.


 Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell; place in an oven-safe baking dish.


 Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.


 Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.


 Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).


This graham cracker crust is so easy to make at home with just 3 ingredients. Learn how to make a graham cracker crust for baked or no-bake pies like cheesecakes, apple pies, cream or custard pies, fruit tarts, and more with this easy recipe.

 Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended.


 Press mixture into the bottom and up the sides of a 9-inch pie plate.


Roasting a few turkey legs is a great way to have a small scale Thanksgiving dinner. You don't need to worry about cooking a whole roasted turkey from scratch, and this recipe can be increased very easily.

 Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.


 Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan.


 Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.


Sloppy, melty goodness. Usually I make these roast beef sliders without the flour to thicken the broth into a gravy, so you can absolutely do it without the flour and just strain the meat before putting on the sliders and then use the sauce like an au jus to dip in on the side, but I preferred these with the meaty gravy. Reminded me of a grown up Sloppy Joe. Yum!

 Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.


 Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.


 Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.


These sweet deviled eggs are a slightly sweeter version of classic deviled eggs, with just a bit more sugar added. They're the best — very simple to make and always a hit.

 Place eggs in a saucepan and cover with water. Bring to a boil, then remove from then heat and let stand in hot water for 15 minutes. Transfer eggs to a bowl of ice water and let stand for 5 to 10 minutes.


 Peel eggs, then slice in half lengthwise; set whites aside. Place yolks into a bowl and mash with a fork or pastry blender until powdery. Stir in mayonnaise, sugar, honey mustard, vinegar, salt, and pepper until well combined.


 Spoon or pipe yolk mixture into halved egg whites. Arrange on a plate and lightly sprinkle with paprika. Chill for 20 to 30 minutes before serving.


Stir-frying is very quick and helps retain the flavor of the vegetables. This is a Chinese-inspired vegetable stir-fry recipe that all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.

 Whisk together water and cornstarch in a small bowl. Mix in olive oil and soy sauce until combined; set aside.


 Heat vegetable oil in a skillet or wok over medium-high heat. Sauté bell pepper, zucchini, and carrot in hot oil for about 5 minutes. Stir in bean sprouts, corn, green onions, and garlic.


 Pour in soy sauce mixture. Cook and stir until vegetables are tender but crisp, about 5 minutes.


This white sauce recipe can be used as a base for many dishes, such as lasagna and chicken pot pie. I use it to make macaroni and cheese for my granddaughter. I learned to make it in home economics too many years ago to count!

 Melt butter in a small saucepan over medium-low heat. Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes.


 Whisk in 1 cup milk; cook and stir until thickened, about 5 minutes more. Add more milk to reach desired consistency.


Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end.

 In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.


 Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.


 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


 Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.


Hawaiian wedding cake is a refreshing summer dessert that's sure to please! Make a yellow cake, top it with juicy pineapple and a fluffy whipped topping, then sprinkle coconut, chopped nuts, and maraschino cherries on top! 

 Prepare and bake cake mix according to package directions in a 10x15-inch pan. Remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.


 Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth; mix in prepared pudding. Fold in whipped topping. Spread evenly over pineapple.


 Sprinkle top with coconut, chopped walnuts, and maraschino cherries. Store in refrigerator until ready to serve.


This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta.

 Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.


 Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.


Get ready to do the hula when you make this easy Hawaiian wedding cake recipe! Good with cream cheese or sour cream frosting.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.


 Mix flour, sugar, and baking soda together in a large bowl: mix in pineapple with juice and eggs. Stir in nuts and coconut; pour mixture into prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool cake on a wire rack before frosting.


This Parmesan-style chicken bake is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy-cheesy coating, and flavorful sauce.

 Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and red pepper flakes.


 Pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with 1/2 of the mozzarella cheese, followed by 1/2 of the Parmesan cheese, and croutons.


 Top with remaining mozzarella cheese and remaining Parmesan cheese.


 Bake in the preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).


This bordelaise sauce is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

 Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.


 Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.


 Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.


Chicken tikka masala is usually made with heavy cream, but I like to use coconut milk instead; its subtle sweetness works beautifully with the spices in the dish. Serve with steamed rice.

 Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.


 Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.


 Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.


 Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.


 Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.


 Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.


This ham and chickpea soup is made in the slow cooker with a leftover ham bone. It goes great with hearty bread, as it's a very hearty soup!

 Place garbanzo beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight.


 Drain and rinse beans, then place into the slow cooker. Place ham bone over beans and pour in 8 cups water or enough to cover by several inches.


 Skim any foam from the top of soup. Remove ham bone, strip as much meat as possible from the bone, and return meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper.


 Cook on Low for 1 hour. Turn to High and cook for 1 more hour.


You can add any vegetables and spices to this soup. I enjoy simpler flavors, so this was wonderful for me! I wouldn't add any salt, however, as ham is already quite salty.

Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

This roasted chicken with lemony Brussels sprouts is a delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts; my family loves them.

 Place bacon in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until lightly browned but still soft, about 5 minutes. Drain on a paper towel-lined plate. Set aside.


 Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil. Arrange lemon slices in a single layer on the bottom of the prepared baking dish.


 Stir together remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper in a large bowl until marinade is well combined.


 Add Brussels sprouts to marinade in the bowl; toss until evenly coated. Use a slotted spoon to place Brussels sprouts over lemon slices in the baking dish, draining excess marinade back into the bowl. Scatter cooked bacon over Brussels sprouts.


 Add potatoes to remaining marinade in the bowl; toss until evenly coated. Use a slotted spoon to arrange potatoes along the inside edge of the baking dish, draining excess marinade back into the bowl.


 Add chicken breast halves to remaining marinade in the bowl; coat thoroughly. Place chicken, skin-side up, over vegetables in the baking dish. Pour any remaining marinade over chicken.


 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


Start this sauce on Sunday morning and fill your kitchen with amazing aromas that will have your family asking when dinner's going to be ready! It's full of rich, sweet tomato flavor, subtle herbs, and savory, tender meat that's cooked right in the sauce. Ladle it over your favorite pasta and serve with buttery garlic bread.

 Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.


 Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.


 Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.


 Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.


 Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.


 Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.


Aperol spritz is a gloriously refreshing cocktail that I discovered in Berlin on a tour of Eastern European cities. Brings back wonderful memories. Serve in a wine glass. Pretty and tasty!

 Fill a wine glass with ice cubes; pour in Prosecco and club soda. Top cocktail with Aperol; garnish with orange slice.


 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain in a colander.


 Transfer drained meat mixture to a slow cooker. Add tomato sauce, diced tomatoes, crushed tomatoes, jalapeño peppers, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and black pepper and stir to combine.


 Cover and cook on Low for 8 hours; add water as needed to thin out chili.


These chocolate muffins are loaded with protein and low in fat yet high in flavor.

Carnation Breakfast Essentials Rich Milk Chocolate High Protein Powder Drink Mix

 Preheat the oven to 400 degrees F (200 degrees C). Line 9 muffin wells with cupcake liners or coat with nonstick spray.


 Whisk together powder drink mix, flour, baking soda, baking powder, and salt in a medium bowl until well combined.


 Whisk together applesauce, yogurt, sugar, egg, and vanilla in a large bowl. Add flour mixture; mix until just combined. Fold in chocolate chips. Portion batter evenly into the prepared muffin wells.


 Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the center of muffins spring back when lightly pressed, 10 to 12 more minutes.


The higher heat at the beginning of the bake yields the maximum rise in the muffins.

This corned beef chowder is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.

 Melt butter with olive oil in a large stockpot over medium heat. Cook and stir onion and garlic in hot butter-oil until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.


 Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Stir in half-and-half and continue to cook just until soup is warm but not boiling, about 5 minutes.


 Meanwhile, melt cream cheese in a small saucepan over low heat until creamy, 2 to 3 minutes. Whisk together cornstarch and water in a small bowl until smooth; stir into melted cream cheese until well combined.


 Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.


I couldn't find the perfect ham and bean soup recipe, so I came up with this after comparing three different ones. I combined the ingredients that I liked, and Mom's ham and bean soup was invented. 

 Place Great Northern beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and transfer beans to a large stockpot.


 Add ham hocks, 5 cups water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf to beans in the stockpot; bring to a boil. Reduce heat to medium-low and simmer until ham falls off the bones, about 2 hours.


 Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.


This French onion soup with port wine is delicious and rich. We like it best on cold days. You can use more or less broth, depending on how thick you like your soup. Also, try making it with Chardonnay as a delicious variation.

 Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.


 Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.


 Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.


 Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.


 Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.


Chewy oatmeal coconut cookies with chocolate chips, shredded coconut, and chopped nuts. These are also great with or without nuts and coconut.

 Cream together brown sugar, butter, and white sugar in a large bowl until smooth.


 Combine flour, baking soda, and salt; stir into sugar mixture until well blended.


 Stir in oats, chocolate chips, walnuts, and coconut until evenly distributed.


 Drop by rounded spoonfuls onto ungreased cookie sheets. Bake in the preheated oven for 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie.


 Cool for 1 minute on the cookie sheets and then remove to wire rack. Cool completely and then store in a tightly sealed container.


This macaroni salad always gets lots of compliments. It's an easy recipe to make and has a pleasing taste that everyone seems to love!

 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.


 Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl.


 Refrigerate salad for at least 4 hours before serving, but preferably overnight.


This fruity cobbler with strawberries, rhubarb, and blueberries is just how I like it — lots of fruit and just a light topping. A delicious sweet-tart dessert that is great with vanilla pudding or ice cream! 

 Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.


 Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.


 Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.


 Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.


Use 2 tablespoons of tapioca for more of a sauce or use a bit more for a firmer cobbler.

This matzoh ball soup is made from scratch using a whole chicken. It takes time but is one of my favorite dishes. I always double the recipe for the matzoh balls, since everyone enjoys them so much. 

 Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat, and simmer 2 hours.


 Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.


 Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep chicken covered, and at room temperature before shredding.


 Dice reserved skin and fat into 1-inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.


 To make the matzoh balls; Blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.


 Bring soup to a boil. Shape matzoh mixture into 1-inch balls. Reduce heat and drop balls into simmering soup; add dill. Cover pot, and cook 30 to 40 minutes, without removing the cover.


You may wish to cook the matzoh balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy.

This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday.

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.


 Combine matzo meal, salt, and sugar in a large mixing bowl; mix well.


 Bring water and oil to a boil; pour boiling water over matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.


 Shape dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.


Haroset is a sweet and tasty condiment made with apples, cinnamon, honey, and sweet wine. Serve chilled or at room temperature.

 Place apples and walnuts into a large bowl. Mix cinnamon and sugar together; sprinkle over apple mixture. Stir in honey and sweet wine. Serve immediately, or refrigerate until serving.


This light sponge cake is made with matzo cake meal for a nice dessert for Passover. For chocolate sponge cake add 1/2 cup of cocoa to the batter.

 Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.


 Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale, about 7 minutes.


 Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.


 Bake cake in the preheated oven, checking after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.


This Passover flourless chocolate cake is a delicious, fudgy, chocolate dessert! Dust with powdered sugar and top each slice of cake with a fresh strawberry. There are never any leftovers to worry about.

 Preheat the oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9-inch springform pan with foil. Grease foil.


 Melt margarine and chocolate over low heat. Stir until smooth and let cool.


 Beat egg whites in a medium-sized mixing bowl until stiff; about 2 minutes. Beat egg yolks and sugar together in a separate bowl until thick and pale; about 1 minute. Blend in chocolate mixture and stir in ground almonds. Fold beaten whites, 1/3 at a time, into chocolate until no streaks of white remain; transfer into prepared pan.


 Place an 8-inch baking pan with 1 inch of water in it on the bottom rack of the oven (this will create steam and make the torte more moist).


 Bake torte on center rack in the preheated oven for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.


 Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.


These cheesy potatoes are the perfect side dish for any holiday table. This casserole is easy to make and packed with potatoes and Cheddar cheese. 

 Mix potatoes, condensed soup, and sour cream together in a large baking dish; mix in cheese, butter, salt, and pepper to taste. Top mixture with potato chips.


 Bake in the preheated oven until the mixture is bubbly and lightly brown, about 1 hour.


Simple, quick, and tasty charoset for Passover that doesn't use wine. The apple, walnuts, honey, and cinnamon go together very well. Chop the apples and walnuts depending on how coarse or fine you like the texture. Add less grape juice to start - that way, you can add more to taste.

 Mix apples, grape juice, walnuts, cinnamon, and honey together in a bowl until thoroughly combined.


This marinated pasta salad with tomatoes and veggies is excellent! Everyone in my family has made over the years, and now I make it regularly. The dressing has ketchup, sugar, and vinegar, so it's a hit with everyone — even kids!

 Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.


 Bring a large pot of lightly salted water to a boil; add pasta and cook until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.


 Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.


This deli-style macaroni salad will always be a crowd-pleaser, whether it's sitting next to some smoky ribs or just a humble hot dog. Just pay attention to a few key details as you make it. Top with sliced green onions if desired.

 Whisk mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne together in a bowl until well blended. Whisk in sugar, then stir in celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Cover and refrigerate until macaroni is ready.


 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain but do not rinse.


 Let macaroni drain in a colander for about 5 minutes, shaking out the moisture from time to time. Pour macaroni into a large bowl; toss to separate and let cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.


 Pour dressing over macaroni and stir until evenly distributed. Cover and refrigerate until macaroni absorbs the dressing, at least 4 hours or overnight if possible.


 Stir salad before serving. Mix water and remaining mayonnaise into salad for a fresher look.


Make this raita recipe early in the day, then let the flavors blend and intensify in the refrigerator. Add more fresh mint to taste, but don't use dried as the flavor is just not the same. 

 Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight.


To make your own Greek yogurt, place 2 ½ cups of plain, nonfat yogurt into a strainer lined with several layers of cheesecloth. Set the strainer over a bowl, then cover and refrigerate overnight. Discard the liquid collected in the bowl and proceed with the recipe.

A simple charoset recipe for the traditional Passover staple. I always make a great deal extra to munch on for days! Mixture will turn the appropriate shade of brown to look like the mortar which it represents. 

 Mix apples, walnuts, grape juice, honey, and cinnamon together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, 8 hours to overnight.


Stupidly simple to make, and is excellent with whole rye bread or rye chips. The bread-to-dip ratio of the recipe as listed is about 1:1 for a whole round rye loaf cut up. If you are a dip warrior and love you some dip, then double the recipe!

 Stir mayonnaise, spinach, green onion, parsley, salt, and black pepper together in a bowl until well mixed.


I got this mustard sauce recipe for corned beef from my mom. The tangy mustard sauce makes the corned beef meal. Serve with corned beef and cabbage for the perfect St. Patrick's Day dish!

 Whisk together brown sugar, white sugar, mustard, egg, salt, and pepper in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.


 Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.


Easy homemade shrimp fried rice with peas, carrots, garlic, and green onions. All my kids love this dish! 

 Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.


 Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.


 Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.


 Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.


These Valentine's Day muffins get their name from the sliced strawberry on top that resembles a heart. Perfect for February 14 or when you have too many strawberries.

 Mix lemon juice with as much milk as needed to measure 1 cup; let soured milk stand for 5 minutes before using.


 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper liners.


 Beat together 1 1/2 cups sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in lemon extract. Gradually stir in soured milk and lemon zest, then gently fold in strawberries.


 Mix together flour, baking powder, baking soda, and salt in a medium bowl until combined. Stir into butter mixture until batter is just combined. Fold in chocolate chips until evenly distributed.


 Spoon batter into the prepared muffin cups, about 2/3 full. Place a strawberry slice atop each muffin and sprinkle the tops with 1 tablespoon sugar.


 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes before serving warm.


This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.

pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes

 Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.


 Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).


 While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.


 Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.


 Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.


This matzo ball soup recipe makes delicious herb flavored matzo balls and the long-simmered soup has so much flavor. If you make it in a pressure cooker, the chicken soup can be ready in 45 minutes.

 To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.


 Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.


 Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.


 Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.


 Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.


You may use any finely chopped herbs you like in the matzo balls: basil, parsley, dill, rosemary, and/or sage.

This matzo ball soup recipe is the one my grandmother always made. The matzo balls are perfect! It is our family's favorite Passover dish and serves a lot of people. Make sure to not add too much matzo meal in order to make the matzo balls float to the top of the boiling chicken broth.

 Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.


 Heat oil in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.


 Mix in just enough matzo meal to make mixture hold together. Roll one 2-inch matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into 2-inch balls.


 Bring chicken broth to a lively simmer in a large saucepan over medium heat; carefully add matzo balls to broth. Serve soup as the balls rise to the top of the broth.


To make this recipe kosher, use vegetable oil or butter-flavored shortening that's non-dairy.

This is a light and easy to make chicken salad. For a less tangy dressing, use light mayonnaise instead of the sour cream. Also, green onions can be substituted for the chives, if necessary.

 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.


 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.


I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!

 Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.


 Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.


 Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.


These buffalo chicken nachos are bursting with flavor — you'll love the combo of crunchy tortilla chips, spicy buffalo chicken, and cool blue cheese dressing. Sharing is optional!

 Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.


 Combine 1/4 cup blue cheese dressing, cayenne pepper sauce, and melted butter in a bowl until well blended. Add chicken and toss to coat.


 Spread tortilla chips evenly over the prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeño peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.


 Mix both cheeses together in a bowl; sprinkle mixture evenly over chicken mixture.


 Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes.


 Remove from the oven. Drizzle remaining 1/2 cup blue cheese dressing over nachos and garnish with cilantro.


This is a great summer black-eyed pea salad recipe, given to me by a friend. Nourishing and colorful, it's sure to be a hit!

 Place dried peas into a large container and cover with several inches of cool water. Let soak, 8 hours to overnight; drain and rinse.


 Place peas in a large stockpot and cover with at least 2 inches of water; bring to a boil. Reduce heat and simmer until peas are tender, about 1 to 1½ hours; drain and rinse well with cold water.


 Place peas in a large bowl; mix in bell peppers, onion, celery, and scallions.


 Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.


 Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.


This matzo ball soup is so good, there's no reason to wait until Passover to enjoy it! This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband (her great-great-grandson) has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup apart from the rest. 

 To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.


 Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.


 Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.


 Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.


 Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.


The soup is very flavorful as-is and always tastes better the next day.

The venison meatloaf wrapped in bacon is great the next day between two slices of buttered bread for a meatloaf sandwich!

 Mix together venison, onion, 1/4 cup barbecue sauce, egg, crushed crackers, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, sage, and steak seasoning in a large bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan. Lay bacon slices over the top.


 Bake in the preheated oven until no longer pink in the center and bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


 Meanwhile, stir together remaining 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a small saucepan over medium heat. Simmer for 5 minutes, whisking constantly, until sauce is heated through and slightly thickened.


 Pour sauce over cooked meatloaf and let rest for 5 minutes before serving.


 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.


 Stir together flour, white sugar, brown sugar, 1/2 cup chopped pistachio nuts, ground pistachio nuts, cornstarch, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make a well in the center.


 Whisk together milk, melted butter, eggs, vanilla, and almond extract in a medium bowl until combined. Pour milk mixture into the well of flour mixture and mix with a spatula just until batter is combined but a few lumps remain. Do not overmix.


 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the tops of each muffin with remaining 1/2 cup chopped pistachio nuts.


 Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.


I received this Baileys chocolate chip cheesecake recipe over 20 years ago from a local caterer. I have made it several times over the years and everyone who tasted it enjoyed it. Remember, this is not for the diet-conscious!

 Make crust: Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.


 Bake in the preheated oven until set, about 7 minutes. Remove from the oven and set aside to cool.


 Meanwhile, make filling: Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and beat until incorporated. Add eggs one at a time, mixing well after each addition. Pour in Irish cream and vanilla; mix until incorporated. Do not overbeat.


 Sprinkle 1/2 cup chocolate chips over cooled crust. Spoon filling over chocolate chips. Sprinkle with remaining 1/2 cup chocolate chips.


 Bake in the preheated oven until puffed and golden brown, but the center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.


 Make topping: Beat whipping cream in another large bowl with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until whipped cream is firm enough to hold its shape.


 Spread topping over cooled cheesecake. Store cheesecake in the refrigerator.


These fish tacos with slaw feature a light fried fish fillet. My eleven-year-old loves this dish!

 Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.


 Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.


 Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.


 Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).


 Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.


 To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.


This honey asparagus is simple to make. I have always been good at sautéeing asparagus, but this is one of my favorite methods to create a sweet and traditional appetizer.

 Melt butter in a large skillet over medium-low heat. Cook asparagus in hot butter, stirring a few times, until tender, 6 to 8 minutes.


 Drizzle honey over asparagus and stir to coat; season with garlic powder and cayenne pepper.


This Italian meatball recipe is very easy to make, and since we skip the messy step of pan-frying the meatballs, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. Once the meatballs are baked, add them to your favorite prepared tomato sauce and simmer for 1 to 2 hours.

 Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.


 Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.


 Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.


 Form mixture into balls about 1 1/2 inches in diameter; arrange in a single layer on the prepared baking sheet.


 Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.


This Instant Pot potato soup is made with frozen hash browns for a fast, comforting meal on a cold day.

 Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add O'Brien potatoes in an even layer. Dollop condensed soup over potatoes. Place cream cheese on top. Do not stir.


 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Use the quick-release method to release remaining pressure. Add Italian seasoning, garlic salt, and black pepper. Stir to incorporate.


I made this cauliflower piccata for my husband. With chicken piccata being his favorite main dish and roasted cauliflower being his favorite side dish, I decided to combine the two for a side that can be paired with any grilled or baked meat.

 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil.


 Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the stem, making sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Place cauliflower steaks on the prepared baking sheet; reserve remaining cauliflower for later use. Brush both sides of steaks with olive oil; season with salt and pepper.


 Cook under the preheated broiler for 10 minutes. Flip carefully using a spatula, then continue broiling for 6 minutes more.


 Meanwhile, whisk together chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter and capers; cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.


 Divide cauliflower steaks between serving plates, drizzle sauce over the tops, and garnish with parsley.


Nutrition data for this recipe includes the full amount of cauliflower. The actual amount of cauliflower consumed will vary.

This brown sugar meatloaf recipe is easy and tasty. It's made healthier with less sugar, low-fat milk, parsley, and whole wheat bread crumbs.

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.


 Press brown sugar into the bottom of the prepared loaf pan; spread ketchup over sugar.


 Mix together ground beef, onion, milk, bread crumbs, eggs, parsley, salt, black pepper, and ginger in a large bowl until thoroughly combined. Shape beef mixture into a loaf and place into the pan on top of ketchup.


 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


I really like taco and burrito bowls and wanted to make something at home that was quick and easy. My husband and I really like how this turned out! Spoon into bowls and top with sour cream, crushed tortilla chips, lettuce, etc.

 Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.


 Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.


This slow cooker split pea soup recipe is made with frozen hash brown potatoes and bacon instead of ham. It's a good winter comfort food and smells wonderful while cooking. It freezes well, so when my husband and I are busy all day, it's a quick dinner for us. I add a sprinkle of red pepper flakes to spice it up a bit. 

 Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on a paper towel-lined plate.


 Place cooked bacon, split peas, hash brown potatoes, onion, celery, carrots, garlic, black pepper, and red pepper flakes in a slow cooker. Pour in chicken broth; stir to combine.


This easy cheesy potato casserole recipe was given to me by my mother-in-law. I have modified it slightly to include a crispy topping. It is a must have for my family's Easter dinner.

 Place hash browns in the bottom of a 9x13-inch baking dish. Stir soup, onion, sour cream, cheese, salt, and pepper together in a medium bowl until well combined; pour over hash browns. Crush cereal and mix with melted butter; sprinkle on top of casserole; cover and let rest in refrigerator 24 hours.


 Bake casserole in preheated oven until golden, hot, and bubbly, about 45 minutes.


This delicious peach-rhubarb crisp is a big hit at my house, especially served warm with ice cream.

 Mix rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.


 Stir brown sugar, quick oats, and 1 ½ cups flour together in a separate bowl. Cut butter into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle evenly over rhubarb and peach mixture.


 Bake in the preheated oven until golden brown on top, about 45 minutes.


This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.

 Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.


 Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.


 Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.


This mock chopped liver is made with cooked lentils. This flavorsome spread tastes just like real liver pâté! Make it vegetarian by using vegetable bouillon. Serve mounded on a platter with crackers.

 Place water, lentils, and bouillon cubes in a pot; cover and simmer over medium heat until tender, about 30 minutes. Drain well.


 Heat oil in a skillet over medium heat; add onion and sauté until soft and translucent.


 Blend cooked lentils, onions, and walnuts in a food processor until it reaches the desired consistency for pâté. Season to taste with salt and pepper. Chill before serving.


This strawberry spoon cake is sort of a mix of a spoonbread, a pudding cake, and a biscuit all in one! It's then topped with delicious strawberries for an easy, home-style dessert. It's better to err on the side of under-baking this cake rather than over-baking, as it's meant to have a soft center. Serve it warm, with some vanilla ice cream, if desired.

 Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.


 Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.


 Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.


 Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.


 Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.


Everyone always enjoys these BBQ baked beans with ground beef. They are sweet, filling, and have the smoky BBQ flavor we all love!

 Cook ground beef, onion, and mesquite seasoning in a large skillet over medium heat until beef is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease; transfer beef into a large baking dish.


 Stir in baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper until any small lumps of brown sugar have dissolved.


 Bake in the preheated oven until beans are bubbling and the flavors have blended, about 20 minutes.


These creamy, tangy rhubarb dream bars are a delicious and different way to use up that abundant supply of rhubarb. They're a nice change of pace from the usual rhubarb pie or cake recipe.

 Preheat the oven to 350 degrees F (175 degrees C). Mix 2 cups of flour, confectioners' sugar, and butter together in a medium bowl until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13-inch baking dish.


 Bake for 10 minutes in the preheated oven. Meanwhile, whisk white sugar, salt, flour, and eggs together in a large bowl; stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.


 Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.


These frozen bananas are cool treats that are great on a hot day! Play around with the ingredients a little — you can use almond butter, cashew butter, cashews, granola, or whatever sounds good!

 Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.


 Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.


 Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.


 Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.


This potato salad for a crowd is moist, eggy, and chunky, and it contains no pickles! It makes 40 servings.

 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.


 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.


 Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.


A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)

 Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.


 Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.


 Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.


 Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.


A yummy way to enjoy the flavor of pancakes in the convenience of a casserole. Always a big hit for breakfast, brunch, even dinner! Serve with maple syrup on the side, just like on pancakes.

 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.


 Mix baking mix, 1 cup Cheddar cheese, milk, maple syrup, eggs, and sugar together in a bowl; pour into prepared pan.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Sprinkle bacon and remaining 1 cup Cheddar cheese over casserole; return to oven until cheese is melted, about 5 more minutes.


Deep, rich, red velvet and vanilla are swirled together in this moist pound cake.

 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.


 Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy. Mix vanilla extract, salt, and baking powder into the creamed mixture. Beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.


 Remove 2 cups batter and place in a separate bowl. Stir in cocoa powder and red velvet emulsion. Pour 1/2 the plain batter into the prepared pan. Add 1/2 the red velvet batter and swirl with a knife. Repeat with remaining plain batter and red velvet batter, swirling gently.


 Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.


This canned corned beef hash is a hearty, quick-fix skillet meal. It's great with spinach on the side and marvelous with fried eggs.

 Heat oil in a large skillet over medium-high heat. Sauté onions and potatoes until slightly browned, about 5 minutes.


 Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.


This zucchini cake recipe makes a very moist cake, similar to carrot cake. It's frosted with a decadent cream cheese frosting for a lovely dessert.

 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.


 Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.


 Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.


 Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.


 While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.


 Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.


Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!

 Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.


I use the light setting for the crust and the basic bread setting.

This Korean fried chicken recipe is officially my favorite. I've had every style of fried chicken known to man, so I've always considered myself an expert. No other method I've come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It's simply a must-try!

 Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.


 Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).


 While oil is heating, make batter: Whisk together cornstarch, flour, sugar, pepper, and salt in a large bowl. Gradually whisk in cold water until mixture resembles smooth pancake batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.


 Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.


 Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain.


No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.


 While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.


 Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.


 Serve pasta topped with the remaining Parmigiano-Reggiano cheese.


Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into.

 Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.


 Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.


 Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.


These twist cheese sticks are easy and cheesy. This super simple recipe uses frozen puff pastry so there's no dough to make. They're very cool for entertaining.

 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.


 Unfold puff pastry into a flat sheet and brush olive oil over top. Season with salt, pepper, and cayenne pepper.


 Sprinkle Cheddar and 1/4 cup Parmigiano-Reggiano all over dough to cover. Cover with a piece of plastic wrap. Press on the plastic wrap with your fingers to push cheese and seasonings firmly into the dough, or place a sheet pan over top and press down. Remove and discard plastic wrap.


 Cut dough along the seams into thirds with a pizza cutter or sharp knife, then cut each third lengthwise into thirds again for a total of nine strips.


 Pick up one strip and place it seasoned-side down onto the work surface. Twist it from both ends eight to nine times to make a rolled tube of dough with the seasoning facing out. Place onto the prepared baking sheet and repeat with remaining strips.


 Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over cheese sticks. Roll sticks lightly to even up their shapes; pick up and press any dropped cheese onto the surfaces.


 Bake in the preheated oven for about 10 minutes, then flip and bake until sticks are browned and crisp and hold their shape without drooping when lifted, 10 to 20 more minutes. Cool on a wire rack before serving.


These oven-baked baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious. If you're in the mood for a little virtual trip into summer, give this technique a try. It works with literally any dry rub and barbecue sauce combo.

 Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).


 Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.


 Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.


 With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.


 Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.


 Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.


 Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.


 Cut rack into individual rib segments and serve with more barbeque sauce.


You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.

 Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.


 Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.


 Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.


 With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.


This best pumpkin pie recipe came about after many years of experimentation. I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.

 Whisk together pumpkin, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.


 Pour filling into crust; lightly tap on the counter to release air bubbles.


 Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the edge, should come out clean. Allow to cool completely before serving.


This roast turkey recipe is easy enough for a beginner. The biggest myth in American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want. The possibilities are endless.

 Mix together kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck turkey wings under bird and season the cavity with about 1 tablespoon poultry seasoning mixture. Reserve remaining poultry seasoning mixture.


 Toss together onions, celery, and carrots in a large bowl. Stuff about 1/2 cup vegetable mixture, sage, and rosemary sprigs into the turkey cavity. Tie legs together with kitchen string. Use your fingers or a small spatula to loosen skin over turkey breast. Place about 2 tablespoons butter under skin and spread evenly. Spread remaining 6 tablespoons butter all over the outside of skin. Sprinkle turkey with remaining poultry seasoning mix.


 Spread remaining vegetable mixture into a large roasting pan. Place turkey on top of vegetables. Fill the pan with about 1/2 inch of water. Shape a sheet of aluminum foil over breast of turkey.


 Roast turkey in the preheated oven until no longer pink near the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking and baste turkey with pan juices.


 While turkey is roasting, make stock: Place neck and giblets in a medium saucepan with water and bay leaf. Simmer over medium heat for 2 hours. Strain stock and discard neck and giblets. There should be at least 4 cups of stock. Set stock aside.


 Remove turkey from the oven. Carefully pour pan juices, about 3 cups, into a shallow bowl. Skim off turkey fat from pan juices, reserving about 2 tablespoons fat. Set aside pan juices. Cover turkey with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 to 15 minutes before slicing.


 While turkey is resting, make gravy: Heat 2 tablespoons reserved turkey fat and butter in a large skillet over medium heat. Transfer onion from the roasting pan into the skillet. Cook and stir until onion is browned, about 5 minutes. Stir in flour; cook and stir for about 5 minutes more. Whisk in 4 cups stock and reserved pan juices until smooth; skim off any foam. Stir in balsamic vinegar. Simmer, whisking constantly, until gravy is thickened, about 10 minutes. Stir in sage; season with salt and black pepper.


These soft hamburger buns are perfect for burgers, pulled pork, or your favorite sandwich filling. I've gotten a thousand requests for these! Not only are these the perfect shape, but they taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.

 Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.


 Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups).


 Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.


 Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.


 Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours.


 Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5x10-inch rectangle, about 1/2 inch thick.


 Dust dough lightly with flour if needed and cut into eight equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.


 Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour.


 Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.


 Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve.


This classic chicken continental recipe is easy to make in one skillet with chicken, mushrooms, rice, and condensed soup for a comforting dinner the whole family will enjoy!

 Melt butter in a large skillet. Add chicken and mushrooms and cook until browned, about 5 minutes. Stir in soup, water, parsley, salt, and black pepper. Cover and simmer for 20 minutes.


 Stir in uncooked rice and simmer until liquid has been absorbed, about 10 minutes more.


Freshly baked buttermilk shortcake biscuits are topped with delicious juicy strawberries. Serve with whipped cream for an easy summer treat.

 Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.


 Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.


 Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.


 Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.


 Bake in the preheated oven until golden brown, 15 to 20 minutes.


 Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.


This strawberry pie with Jell-O is so easy to make for a crowd-pleasing summer dessert. Top with whipped cream if you like.

 Whisk sugar and cornstarch together in a saucepan until completely blended. Pour in boiling water and cook over medium heat until mixture thickens and is clear in color, 5 to 10 minutes.


 Remove from heat and stir in gelatin mix until smooth. Let mixture cool to room temperature, 15 to 30 minutes.


 While the mixture is cooling, place strawberries into baked pie shells with the points facing up.


 Pour cooled gelatin mixture over strawberries and refrigerate until set, about 2 hours.


A lot of rhubarb crisp recipes add a large amount of sugar. This recipe keeps the sweetener to a minimum so it's healthier and you can enjoy the tang of the rhubarb!

 Stir rhubarb, strawberries, and honey together in a medium bowl; transfer to a shallow baking dish. Stir oats, brown sugar, and cinnamon together in the same bowl. Mix in butter with a pastry blender until crumbly; spread on top of fruit.


 Bake in the preheated oven, until rhubarb is tender and the topping is toasted, about 40 minutes. Serve warm.


This is a restaurant-style strawberry glazed pie. Fresh strawberries are tossed with a gelatin glaze, and then chilled in a graham cracker crust. Serve topped with mounds of fluffy whipped cream.

 Mix sugar, water, gelatin, and cornstarch together in a medium large saucepan. Boil for one minute, then remove from heat.


 Fold in sliced strawberries, toss until well coated. Pour into prepared graham cracker crust.


 Chill until well set, about 2 to 4 hours. Serve topped with whipped cream.


This is also good made with peaches, using peach gelatin instead of strawberry.

If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sautéed with onions, garlic, and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. Serve with crusty bread or garlic croutons.

 Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.


 Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.


Earthy, wild morel mushrooms are only around for a short time in the spring and go for top dollar if you can't find your own in the forest, or along the river. They are best prepared simply in recipes that really show them off, and this is a great one! 

 Cut any large morels in half. Place morels in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.


 Heat oil in a large skillet over medium heat. While oil is heating, beat eggs and milk in a shallow bowl. Coat morels in egg mixture, then toss in cracker crumbs. Carefully place coated morels in heated oil; cook until they are golden brown on the bottom, then flip them over to brown the other side. The mushrooms will cook quickly.


 When mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.


Fresh morels are simple and quick to fry and enjoy. These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. They can be very hard to find but well worth the work once you get lots of them to eat.

fresh morel mushrooms - dirt gently brushed off and mushrooms halved lengthwise

 Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.


 Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot.


 Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.


 Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!


The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary. We have determined the nutritional value of shortening for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of shortening used.

I came across this rhubarb and strawberry recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! 

 Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.


 Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.


You can also sprinkle the top with a handful of rolled oats and brown sugar.

Made with crescent dough, this super easy yet delicious apple cobbler is reminiscent of homemade cobblers. Best when served at room temperature or refrigerated. The dough soaks up the moisture from the filling and makes it taste even better!

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch pan.


 Mix sugar and cinnamon for topping together in a small bowl; set aside.


 To prepare the cobbler: Mix apple filling, applesauce, white and brown sugars, butter, vanilla, and lemon juice in a pan over medium heat; cook until thickened, about 5 minutes.


 Press 1/2 of the crescent dough into the bottom of the prepared pan to form a crust. Pour apple mixture over the crust and spread remaining crescent dough over top. Brush dough with melted butter and sprinkle with cinnamon-sugar.


 Bake in the preheated oven until crust is golden brown, about 25 minutes. Let cool 10 minutes before serving.


 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.


 Place rhubarb in the bottom of the prepared baking dish. Layer ingredients over top in the following order: sugar, gelatin mix, water, cake mix, melted butter. Do not stir anything.


 Bake in the preheated oven until topping is golden brown, about 45 minutes.


My Aunt Kaye would make this rhubarb dump cake every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.

 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.


 Spread rhubarb evenly in the bottom of the prepared baking dish; sprinkle sugar over rhubarb, followed by gelatin mix, and finally cake mix. Pour water and melted butter over the top. Do not stir.


 Bake in the preheated oven until rhubarb is tender, about 45 minutes.


This tasty rhubarb pudding has a cobbler-like consistency. Serve warm with vanilla ice cream for a delicious dessert.

 Preheat the oven to 375 degrees F (190 degrees C). Whisk flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13-inch baking dish.


 Beat egg, butter, and milk in a bowl until smooth. Stir in flour mixture until moistened, then spread into the prepared baking dish. Stir together rhubarb, 2 cups sugar, and water; pour into the prepared baking dish.


 Bake in the preheated oven until dough has set and rhubarb is bubbling, about 40 minutes.


This easy baked beans recipe with bacon is my favorite. Mustard, brown sugar, and ketchup add a delicious flavor to the beans.

 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and sauté until tender. Drain excess oil, if desired.


 Stir in beans, brown sugar, ketchup, and mustard. Cook, stirring occasionally, until bubbly.


This onion- and apple-stuffed pork tenderloin is wrapped in bacon. It's perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We like this with steamed broccoli and home fries.

 Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin in half lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.


 Place apple slices on one side of the tenderloin. Spread onions on top of apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.


 Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.


 Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.


 Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).


 Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.


Just a keto Instant Pot recipe I threw together while entertaining my 6-month-old on a soccer night for my older kiddos when we had limited time. This is an alternative to fast food on busy hectic nights. I chopped my veggies during nap time, so all I had to do was add them to the Instant Pot! Garnish with green onions, Cheddar cheese, and bacon.

 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.


 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.


 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.


Make snow ice cream with sweetened condensed milk — it's the only thing that makes shoveling two feet of snow during a cold Minnesota winter sweet fun!

 Stir sweetened condensed milk, sugar, and vanilla extract together in a large bowl until smooth. Gradually stir snow into milk mixture until the desired consistency is reached.


I came up with this potato, ham, and corn chowder recipe after trying to figure out what to do with some leftover ham bits. So far, everyone loves it.

 Heat olive oil in a large pot over medium heat; add onion and cook until translucent, 5 to 10 minutes. Add potatoes and ham; cook and stir until ham is heated through, about 5 minutes.


 Stir in whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger. Increase the heat to medium-high and cook until potatoes are softened, 30 to 45 minutes. Season to taste with salt and pepper.


This sweet and spicy stew can be made with leftover pork roast or pulled pork. Start it in the morning and let the slow cooker do the rest. It's a great way to bring in the fall season because it's packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins! 

 Heat oil in a large skillet over medium heat. Add onions and celery; cook and stir until onion is translucent, 5 to 7 minutes. Stir in garlic; cook and stir for 2 more minutes. Transfer mixture to a slow cooker.


 Stir in chicken stock, diced tomatoes, baked beans, barbecue sauce, pork, butternut squash, corn, peas, salt, paprika, cumin, and cayenne. Cover and cook on High for 4 hours.


This taco pizza recipe can be suited to match anyone's tastes, and the ready-made crust makes it a snap on busy days. We love to order taco pizza from the local pizza parlor, but it got too expensive, so I came up with this variation. My family loves it! 

 Cook and stir ground beef, onion, and garlic in a large skillet over medium-high heat until beef is completely browned; drain fat from the skillet.


 Stir water and taco seasoning mix into beef mixture, then bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes.


 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place pizza crust onto a baking sheet.


 Blend diced tomatoes, 1 cup salsa, and cilantro in a blender until smooth.


 Spread refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside. Spread 1 cup diced tomato mixture over beans in an even layer; reserve the remaining sauce. Scatter ground beef mixture over sauce, then cover with 1 1/2 cups cheese.


 Bake in the preheated oven until cheese is bubbly and crust edges are golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes.


 Top pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and remaining cheese. Serve with the reserved sauce, sour cream, and remaining salsa.


This recipe for classic chicken soup adds a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition.

 Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.


 Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.


 Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.


This recipe for Japanese milk bread uses a Japanese bread-making technique called a water roux. Introduced by a Japanese chef, the roux is one part flour to five parts water, heated up to 150 degrees F (65 degrees C) to encourage the gelatinization of the starch. The finished bread is soft and springy in texture and stays fresh for a long time.

 Make the water roux: Whisk bread flour and water together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from the heat and let cool to room temperature.


 Make the dough: Mix 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook on low speed until well combined.


 Add cooled roux, egg, cream, and cold water. Knead until dough comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to pull away from the sides of the bowl.


 Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place into a greased bowl. Cover and let rise until doubled in volume, about 40 minutes.


 Flatten dough and roll into an oblong shape. Place into a greased loaf pan. Cover and let rise until doubled in volume, 45 to 60 minutes.


 Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.


I intentionally made this Instant Pot broccoli and cheese soup as low-carb as possible, but it still has the comfort of a richer soup.

 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.


 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.


 Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.


If you want to thicken it up, you can try adding 1 teaspoon xanthan gum, but I did not do this.

This chicken and farro Instant Pot soup is a great meal and made with just a few pantry staples. The farro will retain some bite when cooked.

 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. Add carrots, celery, and leek; cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, then stir in farro. Push chicken breasts down into the liquid. Close and lock the lid.


 Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes. Release the remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.


 Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Season to taste with salt.


This cheesy corn casserole is extra good because of the tangy Cheddar cheese.

 Combine whole corn, cream-style corn, dry cornbread mix, sour cream, 3/4 cup Cheddar cheese, onion, and egg in a large bowl. Mix until well combined, then pour into the prepared dish.


 Bake in the preheated oven for 25 minutes. Sprinkle with remaining 1/4 cup Cheddar cheese. Continue baking until cheese is melted, about 20 minutes.


I've used this recipe for many years varying the fruits that I include. I often add apples, bananas, and/or blueberries. Though there are specific measurements in the recipe, there is no need to carefully measure each ingredient - just approximate the quantities of your favorite fruits to have a beautiful and delicious salad. I have frequently served this Christmas morning.

 Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl.


 Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.


This is the best meatloaf of them all! This is made with love and lots of Ozarks flair! Use fresh-ground meat, fresh eggs and homemade breadcrumbs for the best flavor.

 In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan. Spread 2 tablespoons ketchup over the top.


 Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum. Enjoy!


Light and moist dairy-free cupcakes with a pleasant aroma that I invented on the spot. They are delicious, not too sweet, and easy to make. Top with your frosting of choice or serve as-is.

 Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.


 Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.


 Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.


 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.


This Irish tea cake is a simple butter cake that's great with tea or coffee. It's easy to make, pretty, and very delicious.

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.


 Cream sugar and butter together in a mixing bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing until fully incorporated after each addition. Stir in vanilla.


 Combine flour, baking powder, and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk, adding 1 to 2 tablespoons more milk if batter is too stiff. Spread batter evenly into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out onto a serving plate and cool to room temperature, 20 to 30 minutes. Dust with confectioners' sugar right before serving.


This raspberry sauce is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

 Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.


 Press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature; cover with plastic wrap and refrigerate until chilled, at least 45 minutes.


This recipe for bagna calda (referred to as bagna cauda in the Piedmont region of Italy) was passed down by many generations of my family. It's mainly used in small servings and is great as an appetizer spread on bread, or as a dip with vegetables

 Place canola oil in a skillet and heat over medium heat. Stir in garlic; cook until golden brown, about 5 minutes. Add butter, anchovies, and sardines; cook and stir until well blended, 10 to 15 minutes. Serve warm.


This is a family favorite! Macaroni, shrimp, and veggies make up this delicious salad!

 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pour into a salad bowl.


 Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.


This German chocolate pie features a homemade chocolate filling that's poured into a baked pie shell and topped with a thick coconut and pecan frosting. This luscious pie is chilled until ready to serve.

 Combine 1/3 cup sugar and cornstarch in a medium saucepan over medium-high heat. Stir in milk, chocolate, and 1 tablespoon butter. Cook and stir until thickened and bubbly. Reduce heat; cook and stir about 2 minutes more.


 Beat 2 egg yolks in a medium bowl; gradually stir in about 1 cup of the warm chocolate mixture until smooth (this will prevent the eggs from curdling.) Pour this mixture back into the saucepan; bring to a boil. Cook and stir 2 minutes more. Stir in vanilla.


 Combine 1 beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter in another saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Stir in coconut and pecans.


 Spread pecan mixture evenly over chocolate filling. Cool pie on a wire rack; chill pie thoroughly before serving.


For large gatherings like Passover and Easter, this butterflied leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking. 

leg of lamb, boned and butterflied to an even thickness, most fat removed

 Mix oil, garlic, salt, pepper, cumin, and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.


 Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.


 Place lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.


 Stick a meat thermometer into the thickest portion of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees F (60 degrees C). Check lamb several times after 30 minutes.


 As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.


This easy creamy asparagus soup is perfect for making the most of fresh asparagus when it's in season — take advantage!

 Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.


 In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.


 Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.


 Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.


This bibimbap recipe makes a popular and delicious Korean meal. Meaning mixed rice, bibimbap is a delicious rice bowl topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). Traditionally, bibimbap was eaten on the eve of the Lunar New Year, to use up any leftovers before the start of the new year.

 Stir together cucumber pieces and gochujang paste in a bowl; set aside.


 Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.


 Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.


 Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.


 Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.


 Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.


 Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.


 Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.


You can use Sriracha instead of gochujang or substitute it with soy sauce for those who cannot handle the spiciness.

This Moroccan chicken tagine pairs savory stewed chicken with sweet dried fruits and spices often used in Moroccan cooking. Kids love it! Serve over couscous and garnish with toasted almonds and fresh cilantro.

 To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.


 To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.


 Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.


 Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.


 Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.


Bone-in chicken breasts or chicken legs can be used in place of chicken thighs.

Million-dollar cookies made with crisp rice cereal, quick-cooking oats, coconut, and chocolate. Try butterscotch chips for a different taste.

 Mix butter, oil, brown sugar, white sugar, egg, vanilla, cream of tartar, baking soda, and salt together in a large bowl until smooth; stir in flour, crisp cereal, oats, coconut, and chocolate chips to form a dough.


 Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Press cookies down with a glass which has been buttered and dipped in sugar.


 Bake cookies in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.


Tzimmes is a root vegetable side dish that's served on Jewish holidays and get-togethers. This recipe is made with carrots, golden raisins, orange juice, and honey. The carrots are sliced into coins as a symbol of prosperity and good luck on Rosh Hashana.

 Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes.


 Uncover the pan, increase heat to high and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.


This sour cream pound cake is always a hit! Sour cream keeps it moist and vanilla adds a lovely flavor. Great for brunch or dust with confectioners sugar and serve with berries for dessert.

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).


 Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.


 Add eggs, one at a time, beating well after each addition. Beat in vanilla.


 Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.


 Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.


This recipe was tested in our test kitchen and updated to reduce the amount of butter to 1 cup. The original recipe called for 2 cups.

I came up with this matzo ball recipe after years of experimenting with different matzo ball recipes to get the right consistency. These matzo balls come out soft but not falling apart. If you like firmer matzo balls, either reduce the seltzer or add an extra 1/4 cup matzo meal.

 Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.


 Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.


Don't be tempted to store matzo balls in your chicken soup; they will absorb the liquid and become mushy. It's much better to store them separately and heat them with your soup.

This very old dandelion wine recipe utilizes the bane of homeowners. I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms cannot have been sprayed with any pesticides and should be thoroughly rinsed.

 Place dandelion blossoms into boiling water and let sit for 4 minutes. Remove and discard blossoms. Let water cool to 90 degrees F (32 degrees C), about 10 minutes.


 Stir in sugar, orange, lemon, and yeast; pour into a plastic fermentor and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days.


 Siphon the wine off of the lees (sediment) and strain liquid through cheesecloth before bottling in four sterilized 1-quart canning jars.


This ham and cheese potato casserole is true comfort food. I'm from the Midwest so we're big on casseroles and one-dish meals, especially during winter.

 Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.


 Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.


 Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.


 Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.


Oeufs cocotte are French baked eggs cooked in cream with ham and cheese. You can make them in individual ramekins or a casserole dish, then bake in a water bath in the oven. Simply delicious served hot with toast or strips of bread to dip in the runny egg yolks.

 Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.


 Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.


 Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.


 Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.


You can add other ingredients, but this ham and cheese variation is one of the easiest. 

Cute thumbprint cookies that look like a birds nest! The cookies are tender, soft, and melt in your mouth. Fill with creamy frosting, candy eggs, jelly beans, or whatever you like for a fun Easter treat!

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.


 Beat 1 cup softened butter and  ½ cup sugar together in a large bowl with an electric mixer until smooth. Add egg yolks, and beat well. Add flour and mix until combined.


 Roll dough into walnut-size balls; roll balls in egg white, and then in the chopped nuts. Place cookies 2 inches apart onto prepared cookie sheets; press center of cookie with thumb.


 Bake cookies in the preheated oven for 8 minutes; press center of cookie again and continue to bake until lightly browned, 4 to 6 minutes. Cool cookies on racks.


 To make the frosting: Blend water, shortening, vanilla, and 1/4 cup softened butter together; slowly add confectioners' sugar and mix until smooth and creamy. More water may be needed to make desired consistency.


These Easter nests with colorful mini eggs are such a cute cookie or edible decoration for your Easter table!

 Place marshmallows, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5 minutes.


 Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat.


 Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.


These delicious scalloped potatoes without cheese are still creamy and delicious. The potatoes are layered with butter, milk, flour, and seasonings.

 Layer 1/3 of the potatoes in the bottom of the prepared baking dish; season with salt and pepper. Sprinkle 3 tablespoons flour over top, then dot with 1/3 of the butter. Repeat layering twice more, then pour in enough milk to fill the dish 3/4 full.


 Bake in the preheated oven, checking every 15 minutes, until milk comes to a boil, 45 to 60 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue to bake until potatoes are tender, 45 to 60 more minutes.


No one will believe these vegan scalloped potatoes are dairy-free — they're so creamy! These are the best scalloped potatoes ever and this recipe makes enough for a crowd.

 Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.


 Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.


 Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.


 Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.


Pastiera is an iconic Italian Easter dessert. A buttery pie crust is filled with a creamy, not-to-sweet filling made with cooked wheat berry grains, sheep's milk ricotta, lemon zest, and candied fruit. 

 Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.


 Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.


 Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.


 Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.


 Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.


 Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.


You can order cooked wheat grain online (such as Fratelli D'Amico) or find it in Italian supermarkets.

This creamy fresh fruit salad for Easter is so easy to prepare, and it's kid friendly too! Refrigerate any leftovers.

 Combine strawberries, blueberries, grapes, apples, and kiwi in a salad bowl.


 Add drained pineapple, then yogurt. Mix until thoroughly combined.


This homemade ravioli recipe includes a pesto-Alfredo sauce and marinara. I wanted to recreate the ravioli dish that you get at Maggiano's Italian restaurant and it turned out great! Don't be intimidated by the large list of ingredients, it is well worth it.

 To prepare the ravioli dough: Mound flour on a work surface and form a well in the center. Add eggs, olive oil, and salt to the well and beat together with a fork.


 Using a fork or your fingers, gradually mix egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms.


 Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked). Wrap dough in plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours.


 While the dough is resting, prepare the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, salt, and pepper until well combined. Set the filling aside.


 Divide dough into 4 even portions; wrap each portion in plastic wrap. Working with one portion at a time, flatten dough to about 1/3½-inch thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until dough is thin enough for you to see the outline of your hand through it. (Alternatively, if you do not have a pasta machine, roll dough with a rolling pin on a lightly floured work surface until dough is thin enough to see the outline of your hand through it, about 1/32-inch thickness).


 Cut dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling.


 Place second half of the dough sheet over the top and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible.


 Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions.


 To prepare the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm.


 Meanwhile, warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes.


 Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well.


 To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.


This recipe was tested in our test kitchen and updated to use an extra egg in the dough based on user feedback. Parmesan was used in the filling instead of cream cheese to reduce the amount of filling.

This Italian grain pie is a real treat for Easter. It's also known as pastiera. The filling is made with wheat berries, ricotta cheese, eggs, and candied citrus. Store leftovers in the refrigerator.

 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.


 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.


 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.


 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.


 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.


This chicken and spinach casserole is creamy and delicious. It's easy to put together and ready in under an hour for a warm, comforting meal. Great for potluck dinners. 

 Preheat the oven to 350 degrees F (175 degrees C) and arrange rack in the upper third position. Coat a 9x13-inch baking dish with cooking spray.


 Melt butter in a large nonstick skillet over medium heat. Add onion, garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of salt; cook, stirring often, until onions are softened and translucent, about 4 minutes.


 Stir in flour and cook, stirring constantly, for 1 minute. Gradually add milk, and cook, stirring constantly, until slightly thickened, about 3 minutes. 


 Add cream cheese, and remaining 1 teaspoon salt; cook, stirring constantly, until fully combined. Remove from heat and stir in shredded chicken, cooked rice, spinach, lemon juice, and lemon zest until fully combined. Transfer mixture to prepared baking dish and spread in an even layer. Sprinkle evenly with mozzarella and Parmesan.


 Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on the broiler and broil until cheese is browned, 2 to 3 minutes. 


These Italian Easter cookies are delicious and look beautiful with colored icing and sprinkles.

 To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.


 Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.


 Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.


 To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.


 Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.


This recipe is for traditional Slovak Easter cheese that is served on Easter Sunday. It is traditionally served with baked ham and beet horseradish. It's also great in sandwiches. It is very mild in flavor and not like other cheeses.

 Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all the eggs have been added, until mixture resembles scrambled eggs.


 Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.


 Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.


This Turkish scrambled egg dish is delicious, full of flavor, and very versatile. You can control the level of spiciness by adding more or less chiles.

 Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6 minutes.


 Add eggs to the skillet, tilting the skillet until eggs cover skillet completely. Do not mix. Cook until eggs are set, 3 to 5 minutes.


You can substitute green bell peppers for the red, serrano chiles for the Aleppo peppers (since they can be hard to find), and cilantro or parsley for the basil.

This traditional Italian recipe for eggs in purgatory gently poaches eggs in a delicious homemade tomato sauce flavored with garlic and capers. This hearty dish makes a very tasty breakfast, brunch, or dinner. Serve with toast.

 Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.


 Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.


There's loads of green goodness in this fun twist on shakshuka. The poached eggs and soft spinach are delicious served on grilled toast, topped with feta and avocado for a weekend brunch vibe you will love!

 Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.


 Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.


 Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.


 Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.


 To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.


The magazine version of this recipe may be slightly different than the online version. Please follow directions for whichever version you are using.

These delicious shirred eggs are baked with cream, chives, and Parmesan cheese. Serve with toast or crusty bread for dipping.

 Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.


 Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.


This shakshuka recipe is a one-pan meal that is fast, easy, and delicious. Be sure to cook the sauce until the veggies are nice, soft, and sweet. Once the eggs go in, you can finish the dish covered on the stove or pop the pan into a hot oven until it cooks to your liking. No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch, or dinner.

crushed San Marzano tomatoes, or other high-quality plum tomatoes

 Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and mushrooms; season with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes.


 Add bell pepper and jalapeño pepper. Cook and stir until peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to blend the flavors, about 1 minute.


 Stir in tomatoes and water. Reduce heat to medium. Simmer uncovered, stirring occasionally, until vegetables are softened and sweet, 15 to 20 minutes. Add more water if sauce becomes too thick.


 Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness.


Shakshuka (or shakshouka) is a traditional Tunisian dish featuring poached eggs in a spicy tomato sauce with onions, bell pepper, and garlic. It's usually eaten for breakfast, but I think it makes a tasty lunch or dinner, served with lots of bread to mop up the sauce.

 Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.


 Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.


 Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.


 Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.


These extra-special Easter eggs are sure to wow your family and friends! This recipe makes a homemade peanut butter variety and coconut cream eggs. They are both dipped in chocolate, delicious, and beautiful!

 Beat cream cheese, margarine, and vanilla with an electric mixer in a mixing bowl until well combined. Add confectioners' sugar in batches and beat until ingredients are evenly distributed; dough will be very stiff.


 Divide batter in half and place each half in a separate bowl; stir peanut butter into one of the bowls and coconut flakes into the second.


 Using your hands, mold dough into egg-shapes and arrange them on cookie sheets. Place molded eggs in the freezer until frozen, 1 to 2 hours.


 Once eggs are frozen, melt chocolate and shortening in the top of a double-boiler; let cool. Dip eggs into melted chocolate until coated. Place the eggs on waxed paper-lined cookie sheets and return to the freezer to harden. After chocolate has hardened, the eggs can be kept in the refrigerator.


We reduced the amount of coconut flakes from 16 ounces to 12 ounces, and clarified the instructions in Step 1 after featuring this recipe in a video.

This shakshuka is an Arabic-style dish consisting of eggs, garlic, and tomatoes. My ex-husband, who is from Jordan, taught me this recipe. It's delicious!

 Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat and cover.


 Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita bread.


I make these wonderful chocolate-covered peanut butter candies in the shape of eggs at Easter time.

 Combine peanut butter and butter in a mixing bowl until smooth; stir in confectioners' sugar and crisp rice cereal until a dough is formed. Refrigerate the mixture for about 1 hour to allow it to be easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.


 Melt chocolate chips and shortening in a double boiler over low heat until smooth; dip egg shapes into chocolate. Place on waxed paper and allow to cool.


This potato salad recipe is for the traditional creamy type of potato salad, with eggs, celery, and relish. It's perfect for making ahead to let the flavors develop.

 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.


 While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.


 Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.


Potatoes have a very mild flavor on their own; that's why you add salt to the boiling water. To add even more flavor to the boiled potatoes:

A genuine muffuletta should be made on oven-fresh round Italian bread loves topped with sesame seeds. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. Be sure to use high-quality ingredients as it really makes a difference!

 To make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.


 Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.


 Cover jar or container and refrigerate at least 8 hours to overnight.


 To make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.


 Spread each piece of bread with equal amounts of the olive salad, including oil.


 Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.


 Replace top half on each loaf and cut the sandwiches into quarters.


 Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.


This pasta with mushrooms and asparagus has classic Mediterranean flavors and provides American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.


 Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.


 Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.


 Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.


 Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.


 Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.


 Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.


 Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.


 Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch-thick skin. Place potatoes on the prepared baking sheet.


 Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of potato skins.


 Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside skins and continue baking until cheese is melted, about 2 more minutes.


I came up with this strawberry oat bread late one night because I had too many strawberries that were about to go bad. I love it. This works equally well with fresh or frozen strawberries.

 Preheat the oven to 350 degrees F (175 degrees C). Grease two (7x3-inch) loaf pans.


 Stir together flour, sugar, 1 1/2 cups rolled oats, cinnamon, baking powder, and salt in a large bowl. In another bowl, whisk together oil and eggs until well combined; stir into flour mixture until just moistened. Fold in strawberries until incorporated. Pour into the prepared loaf pans. Sprinkle the tops with remaining 1/4 cup rolled oats.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 5 minutes before removing loaves to a wire rack to cool completely.


Tangy, sweet, old-fashioned baked beans are made the easy way using canned beans. This is my grandma's favorite semi-homemade recipe. She makes it every Thanksgiving, and we usually end up scraping the pan clean! There are never any leftovers.

 Stir together baked beans, onion, syrup, brown sugar, ketchup, and mustard in a large bowl.


 Pour into a 9x13-inch baking dish. Lay bacon slices across the top.


 Bake in the preheated oven until the bacon is browned and the beans have thickened, 35 to 40 minutes.


This beef empanada recipe is made with Goya Discos pastry rounds and a mouthwatering filling of seasoned ground beef, tomatoes, onions, and garlic. Enjoy these flaky, deep-fried empanadas as an appetizer, a main dish, or even after your main course.

Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced

 Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.


 Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.


 Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).


 Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.


Make hard-boiled eggs with my method that makes the most perfect eggs ever — and they're easy to peel. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

 Place eggs in a saucepan and pour in cold water to cover; place over high heat. When water starts to simmer and eggs start to dance around a little, turn off heat, cover the pan quickly with a lid, and let stand for 17 minutes. Don't peek.


 Pour out hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.


These moist carrot cupcakes are easy to make from scratch with shredded carrots, pineapple, spices, and walnuts. A white chocolate cream cheese frosting adds the perfect amount of sweetness to these delicious treats!

 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.


 To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.


 Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.


 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.


 Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.


 Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts.


Cottage cheese pancakes may sound odd, but they are fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.

 Mix cottage cheese, flour, eggs, and oil together in a large bowl.


 Spray a large skillet with cooking spray and heat over medium heat. Pour 1/3 cup batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes more.


This chicken paprikash is made in an Instant Pot or multifunctional pressure cooker. These tender shredded chicken thighs are finished with cream and egg noodles.

 Turn on a multifunctional pressure cooker such as Instant Pot. Select the Sauté function. Heat olive oil. Add chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.


 Add onion and garlic to the pot. Sauté, frequently stirring until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf. Mix with a wooden spoon. Return chicken to the pot.


 Close and lock the lid. Set the steam release valve to the sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.


 Immediately release the pressure manually, about 5 minutes. Select the Sauté function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off the heat.


These jumbo carrot cake cupcakes are deliciously moist and flavored with lots of warm spices. The homemade cream cheese frosting makes them taste just like the cake!

 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.


 Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.


 Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups, filling 2/3 full.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.


 To make the frosting: Beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.


A quick but flavorful dish is on the table in under half an hour when you use pesto and cream cheese to make a sauce for chicken breasts. Cherry tomatoes add color, and a 5-cheese blend adds extra flavor.

 Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.


 Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.


 Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.


I've given the baked feta pasta trend a no-tomato spring/summer twist. It's full of veggies like asparagus, zucchini, corn, and peppers and baked until golden brown and delicious.

 Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a large baking dish. Drizzle generously with olive oil and sprinkle with pepper flakes, sea salt, and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well. Drizzle feta with more olive oil and season with sea salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into vegetables around the dish.


 Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.


 When vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup pasta water. Set aside.


 When vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.


 Squeeze lemon over vegetables and feta; stir in parsley until incorporated. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.


I used fresh Peaches and Cream corn, but any sweet corn will work.

I love paleo stuffed cabbage rolls, also known as galumpkis, and wanted to share my own version with zucchini, which I also love. I made this recipe for a dinner party, and everyone commented on how delicious and light it was — nobody realized I had swapped rice with cauliflower and zucchini. I was hoping for leftovers, but that was not the case!

 Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.


 Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.


 Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.


 Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.


 Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.


 Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.


 Bake in the preheated oven until sauce is bubbling, about 1 hour.


Nutrition data for this recipe includes the full amount of sea salt. The actual amount of salt consumed will vary.

This peppermint bark recipe is made with milk chocolate, white chocolate, peppermint candies and peppermint flavoring for a sweet and minty treat that's perfect for the holidays and care packages.

 Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.


 Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.


 Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.


 Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring.


 Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top. Refrigerate until the white chocolate hardens, about 30 minutes.


This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.

 Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.


 Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.


 Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.


 Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.


The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beets, try this easy recipe.n Once beets are fermented, store in the refrigerator for up to 3 months.

 Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.


 Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.


 Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.


I researched how to make this Easter egg dye online, but I changed the technique to get better results. My husband's family is Greek. After Easter dinner, a tray of red-dyed hard-boiled eggs is placed on the table. Everyone chooses one egg and plays a game to crack them for a fun and joy-filled way to help celebrate the resurrection.

 Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.


 Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.


 Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.


Before adding eggs to the dye, test them to ensure they all sink in water. If an egg floats, it may be too old and will not stay submerged for an even dye.

This is a great recipe for cute chocolate Easter eggs that you can make at home using different ingredients for different yummy flavors. I always get tons of compliments when I make these candies.

 Mix butter, vanilla, and cream cheese together in a large bowl. Use your hands to stir in confectioners' sugar to make a workable dough.


 Line a cookie sheet with waxed paper. Divide dough into four equal amounts. Set one piece of dough aside. Mix peanut butter into one, coconut into another, and cocoa powder into the last piece. Roll each type of dough into egg shapes; place on prepared cookie sheet. Refrigerate until hard, at least an hour.


 Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of shortening or oil until it thins to your desired consistency. Dip chilled candy eggs in chocolate, and return to the lined cookie sheet to set. Refrigerate for 1/2 hour to harden.


The method in this recipe hard boils eggs perfectly every time without turning the yolks green. It also includes the best method for easy peeling!

 Place eggs in a pot; pour enough water over the eggs to cover. Cover the pot and bring to a boil over high heat.


 Fill a large bowl halfway with cold water; transfer eggs into cold water. Replace the water with cold water as needed to keep cold until eggs are completely cooled. Chill eggs in refrigerator for at least 2 hours before peeling.


I believe this is the best hard-boiled egg recipe. The eggs peel so easily — most can be peeled in one simple motion. The egg yolk is a nice yellow color without the greenish tinge that sometimes occurs when making hard-boiled eggs. Make sure the water level is 3 to 4 inches above the eggs.

 Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring water to a boil over high heat.


 Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.


My Pennsylvania Dutch grandmother, Florence Walter, used to make these pickled red beet eggs. They are especially great for picnics and a great way to preserve leftover eggs after Easter!

 Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.


 Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.


 Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.


This macaroni salad with cheese, peas, and bell pepper has a creamy dressing. Best served after a long chill in the fridge for a comforting make-ahead pasta salad or side dish for summer. 

 Cook pasta in boiling salted water until done, 7 to 10 minutes. Drain, then rinse macaroni under cold water and drain again.


 Combine pasta with cheese, celery, bell pepper, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl. Chill in the refrigerator for at least 24 hours before serving.


This easy recipe for shortcake was given to me by a friend. It was her mother's recipe, and it has become one of my favorite summer recipes. These fabulous cakes sop up all the strawberry juices, and the touch of nutmeg sends them over the top!

 Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.


 Sift flour, sugar, baking powder, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.


 Bake in the preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


A lovely chicken marinade with oil, vinegar, poultry seasoning, egg, salt, and pepper. Your chicken will love you for this baste, and so will the family.

 Crack egg into a medium bowl and whisk until beaten; slowly whisk in oil until fully blended, then whisk in vinegar, salt, poultry seasoning, and ground black pepper.


 Set some of the sauce aside to use for basting while grilling. Use remaining marinade to coat chicken in shallow baking dish; cover and marinate in refrigerator for at least 4 hours to overnight.


Keep basting sauce in refrigerator until ready to grill the chicken.

This famous Cornell chicken recipe made with an apple cider marinade was created by Dr. Robert C. Baker at New York's Cornell University. According to history, Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens to help the local chicken farms sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.

 Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.


 Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.


 Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.


 Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.


A very rich, creamy, and zesty cheese and pasta recipe. Not for the dieters out there! The salad dressing adds a very nice creaminess and a little 'bite'!

 Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.


 In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.


 Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.


 In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.


 Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.


 Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.


These delicious, cheesy Tater Tots are great as a side dish or as a game-day appetizer. The potatoes crisp in bacon grease before being baked with Cheddar cheese for an easy, bacony, and cheesy treat.

 Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping bacon grease in the skillet.


 Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.


 Carefully remove half of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of cheese and top with remaining cheese.


 Transfer the skillet to the preheated oven and bake until nuggets are warmed through and cheese is melted and starts to turn golden brown, about 10 minutes.


 While the nuggets are baking, crumble cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.


This Lebanese mountain flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.

 Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes.


 Drizzle in olive oil; add salt and remaining 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.


 Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to the bowl and turn to coat surface with oil.


 Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes.


 Transfer dough to a work surface and knead to remove air bubbles, about 1 minute. Transfer to a resealable plastic bag; refrigerate, 8 hours or overnight.


 Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.


 Invert a smooth mixing bowl on the work surface; lightly flour the bottom. Lightly stretch the dough and place the dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.


 Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side.


 Transfer to a dish and cover to allow bread to steam and stay moist and supple.


This easy brownie recipe takes about 30 minutes to make from start to finish for a chocolaty treat!

 Mix sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder, and salt in a large bowl until combined. Spread the batter into the prepared pan. Decorate with walnut halves.


 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 to 30 minutes; cool before slicing into squares.


Stracciatella soup is often referred to as "Italian egg drop soup," which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little "rags" floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won — with soup.

 Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.


 Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.


 While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.


 Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.


These steak nachos are one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.

 Prepare the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.


 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.


 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.


 Make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.


 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.


 Assemble nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.


 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.


 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.


This smashed cucumber salad is one of my all-time favorite cold summer side dishes. By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers, this is a good thing — onions, not so much. The only decision you're going to have to make is how long to let the cucumbers marinate — half an hour or so or not at all.

 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.


 Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.


 Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.


 Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.


 Place cucumbers in a serving bowl and sprinkle with sesame seeds.


I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.

 Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).


 Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.


 Discard chicken skin and bones. Place meat back into the soup; stir to combine.


For families like mine who don't eat leftovers, just turn them into Latin Chicken Pot Pie.1. Preheat the oven to 425 degrees F (218 degrees C).2. Drain sancocho broth and freeze for other chicken recipes (rice, soups, etc).3. Mix together leftover chicken-yuca-potato mixture and 1 can condensed cream of mushroom soup in a large bowl until well combined. Scoop mixture into a 9-inch unbaked pie crust. Seal with another unbaked pie crust and cut 4 small slits at the top.4. Bake in the preheated oven for about 40 minutes.

This is a recipe I make almost every Christmas. I got it from a coworker about 20 years ago. It's a big hit with those who like almonds.

 Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.


 Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.


 Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


I found a recipe similar to this one years ago on Allrecipes and haven't been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out!
This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.

 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.


We had this at a local Indian restaurant and tried to replicate it. We all love this version to dip our naan and samosas and rarely is there any sauce left.

 Place onion in a food processor and pulse until onion is minced. Add lemon juice, ketchup, cayenne pepper, paprika, salt, and sugar and pulse until evenly combined. Transfer sauce to an airtight container and refrigerate until flavors combine, 2 to 3 hours.


This Hawaiian-style poke recipe is so basic that even the most inexperienced cooks can make something close to what you'd find in a restaurant. The catch? You have to use only the freshest tuna you can find, even if that means frozen. I like to serve this on sushi rice with sliced seasonal vegetables. You can also serve it over cold noodles, on a salad, or with fried wonton chips as an appetizer.

 Make the poke: Whisk green onions, soy sauce, sesame oil, macadamia nuts, seaweed, ginger, pepper flakes, and salt together in a large glass or ceramic bowl. Add tuna and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.


 Remove poke from refrigerator and stir. Sprinkle with green onions and sesame seeds, then drizzle lemon juice over top.


This is a refreshing drink from Mexico that is very similar to horchata but healthier and easier to make! Serve cold.

 Combine 5 cups water, quick-cooking oats, and cinnamon stick in a blender; blend until combined, about 1 minute.


 Pour the oat mixture through a strainer, collecting the liquids in a pitcher and reserving the solids. Pour remaining water through the strainer containing the solids and into the pitcher. Add sugar and vanilla extract; refrigerate until chilled, about 1 hour.


You can substitute old-fashioned oats for quick oats if desired.

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.

 Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.


 Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.


 Transfer chicken to paper-towel-lined sheet pan to drain slightly.


 Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.


Yaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They're great for parties or as an appetizer. There's a lot of prep in making these and they take some time, but as quick as you can fry them they'll be gone!

 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.


 Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.


 Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.


 Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.


 Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.


Since the veggies release a lot of water while cooking, and if you are using meat with a higher fat content, I recommend reducing the mixture to remove excess liquid. Too much liquid can cause the wrappers to break.

Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.

 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.


 Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.


 Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.


 Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.


 Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.


This moist lemon pudding cake has been a family favorite for over 50 years. It makes a delicious sauce on the bottom.

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.


 Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored.


 Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition.


 Beat egg whites in a glass, metal, or ceramic bowl until stiff.


 Gently blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.


 Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.


This microwave peanut brittle is a wonderful recipe, but you should only make it once a year because you can't stop eating it!

 Grease a cookie sheet; set aside. Combine sugar and corn syrup in a 2-quart microwave-safe bowl.


 Microwave on high for 4 minutes, stirring halfway through cooking time. Stir in peanuts and microwave on high for 3 1/2 minutes more. Stir in butter and vanilla: microwave for 1 1/2 minutes.


 Stir in baking soda until light and foamy; immediately pour onto the prepared cookie sheet and spread thin. Cool completely. Break into pieces, and store in an airtight container.


We like to make this tasty three-bean salad to serve with a variety of other salads when we prepare a buffet. It's easy to make, keeps well, and serves a lot of people! This salad is also great for summer picnics and cookouts. 

 Mix green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed together in a large salad bowl; cover and chill in the refrigerator for at least 12 hours.


With this Instant Pot white chicken chili, dinner goes from done to yum in 45 minutes!

 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.


 Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.


 Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.


 Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.


A delicious pasta salad without mayonnaise. A friend of mine showed me how to make this and it's incredibly easy — you'll have so many people asking for the recipe! Add or delete vegetables as you desire.

 Bring a large pot of lightly salted water to a boil; cook rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.


 Combine pasta, tomatoes, cucumber, and red onion in a large bowl.


 Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.


Slow-roasted baby back ribs and sauerkraut in a Dutch oven nicely flavored with caraway and white wine. A nice comfort food! Serve hot with spaetzle and warm bread.

 Heat a sauté pan over medium-low to low heat. Lightly toast caraway seeds in the hot pan until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.


 Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave bacon fat in the pot. Mince bacon and set aside.


 Cut slab of ribs into 3 equal segments. Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.


 Heat bacon fat in the Dutch oven over medium-high heat. Working in batches, brown ribs in hot bacon fat, turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate.


 Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add minced bacon and white wine; cook for 5 to 6 minutes more. Return ribs to the pot and cover with the lid.


 Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.


I prefer bagged sauerkraut to canned or jarred. Drain, but do not rinse it.

Asparagus spears with a savory Parmesan coating are deep-fried until golden and crisp for a delicious appetizer. Serve with Ranch dressing for dipping.

 Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.


 Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.


 Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.


We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

This vegetarian chili recipe is spicy but flavorful. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews.

 Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano in hot oil until onion begins to soften, 2 to 3 minutes.


 Stir in tomatoes with their liquid, black beans and their liquid, water, tomato paste, red wine, and hot pepper sauce.


 Bring chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.


Baked asparagus with Parmesan is a great spring side dish and this recipe is so quick and easy. Even the non-asparagus fans in my family love this dish!

 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.


 Lightly spray asparagus with cooking spray; place onto the prepared baking sheet.


 Bake in the preheated oven until tender, about 12 minutes, flipping spears halfway through.


 Meanwhile, mix Parmesan cheese and garlic salt together in a small bowl.


 Remove asparagus from the oven and sprinkle Parmesan mixture over top.


Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an afterthought to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.

 Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.


 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.


 Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.


 Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.


 You can serve this right away, but for best results, cover with plastic wrap and chill in the refrigerator for 4 to 6 hours. Toss and adjust seasoning before serving.


This dandelion salad is a delicious way to use young dandelions growing in your yard. Top with your favorite dressing. I prefer hot bacon dressing!

 Toss dandelion greens, red onion, and tomatoes together in a medium bowl. Season with basil, salt, and pepper.


This potato salad with chives is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. 

 Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.


 Stir sour cream, mayonnaise, and 1/2 cup of chives together in a large bowl; stir in cooled potatoes. Season with salt and pepper; garnish with remaining chives.


You can add crushed garlic or finely chopped onion to this salad as well, if you like!

Steam eggs in a steamer basket for the easiest way to make hard-cooked eggs. Look no further for a foolproof method — fresh or old, they are always perfectly cooked and easy to peel. 

 Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil over medium heat. Gently place the eggs in the steamer insert, cover the pot, and steam for 15 minutes.


 Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes, then peel.


This potato salad recipe is quick to make for a delicious summer side dish with old-fashioned flavor. Make it the day before you plan to serve it for the best flavor. Sure to be a hit at any BBQ or potluck! 

 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.


 Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together in a large bowl. Fold in cooled potatoes until well combined.


 For best flavor, chill potato salad in the refrigerator until chilled or overnight before serving.


An easy unleavened bread recipe that contains no yeast and has a dense texture.

 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.


 Mix flour and salt in a large bowl; make a well in the center.


 Beat eggs and melted butter together; pour into the well in flour mixture and mix with a fork until crumbly. Slowly add milk to flour mixture, using hands to mix dough into a ball.


 Roll dough into a flat loaf and place on the prepared baking sheet.


 Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.


This potato kugel is hands-down the best my family and many of my guests have ever tasted. It's fabulous served hot with sour cream. It's also incredible when added to a Jewish cholent (stew) and cooked overnight.

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon vegetable oil.


 Combine grated potatoes and onions in a large bowl. Mix in eggs, 1/3 cup of vegetable oil, salt, and pepper until well combined; pour mixture into the prepared dish.


 Bake in the preheated oven until golden brown and crisp on top, 1 ½ to 2 hours.


Pickled fish made with cod and a delicious pickling mixture made with red wine vinegar, brown sugar, chili pepper, garlic, and lots of spices. This dish is traditionally served with hot cross buns or freshly baked bread for Easter in Cape Town, South Africa. 

 Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.


 Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.


 Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.


This ricotta pie has a rich, sweet crust and mini chocolate chips in the filling. My in-laws are Italian and they say that this is the best pie. It is always requested for Easter and Christmas.

 Make the filling: Beat eggs, sugar, and vanilla together in a large bowl. Stir in ricotta cheese and chocolate chips; set aside.


 Make the crust: Combine flour, sugar, and baking powder together in a large bowl; cut in shortening until mixture resembles coarse crumbs. Mix in beaten eggs and vanilla. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.


 Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch, deep-dish pie plates.


 Roll out two dough balls and line the bottom and sides of each prepared pie plate. Try not to make the crust too thick, as it will expand during cooking. Roll the remaining two dough balls out into 10-inch circles. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel.


 Pour ricotta filling evenly into pie crusts. Start with the longest strips of dough and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust; brush lattice top with milk. Arrange foil on edges of crust.


 Bake in the preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.


Paska is a traditional Polish Easter bread that's wonderfully light with a slightly sweet flavor.

 Proof yeast in 1/2 cup warm water in a large bowl until slightly frothy, about 5 to 10 minutes.


 Meanwhile, dissolve 1/2 cup sugar in warm milk; allow to cool to lukewarm. Once cooled, add milk mixture to yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.


 Stir in beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon zest until well blended. Gradually add remaining flour, one cup at a time, to form a very soft dough.


 Knead dough on a floured board until soft and elastic, about 10 minutes. Place dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.


 Divide dough into three parts and shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.


 Bake in preheated oven until loaves are deep golden brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.


You can use orange peel in place of the lemon zest if you prefer.

This pasta with cauliflower sauce is a terrific way to eat healthy. If you're not using high-protein pasta, you can double the protein per serving by adding 8 ounces of cooked and sliced chicken breast. 

 Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.


 Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.


 Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.


 Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.


Try this panko pork chops recipe. Like all Southerners, we love our pork!

 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.


 Beat together soy sauce, egg, water, garlic powder, and ginger in a shallow bowl. Pour bread crumbs into a separate shallow bowl. Dip pork chops in egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet.


 Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


Kuku sabzi is a traditional Persian dish that is an herb-heavy frittata. The egg is really just a binder to hold all of the herbs together; it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful served hot or at room temperature. Great light lunch or an appetizer for a casual cocktail party.

 Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.


 Preheat the oven's broiler with the rack in the upper third position.


 Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.


 Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.


 Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.


I know, banana soup? But they cut the spicy and add a cool, sweet morsel of surprise goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-home!

 Melt coconut oil in a large pot over medium-high heat. Sauté chicken in hot oil until browned completely, about 5 minutes. Add celery, onion, curry powder, and garlic. Sauté until onion is tender, 8 to 10 minutes more.


 Pour chicken broth, water, and coconut milk into the pot; add diced tomatoes with green chile peppers, butternut squash, and coconut. Bring to a boil, reduce heat to medium-low, and cook at a simmer until squash is soft, about 40 minutes.


 Stir bananas into soup; simmer until bananas are soft, about 5 minutes more.


This pot pie features a cauliflower and cheese crust that holds chicken breast, bacon, and vegetables for a lower-carb dish.

 Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.


 Place cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside to cool completely, about 10 minutes.


 Transfer cauliflower rice to a cheesecloth and squeeze out as much water as possible to ensure it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.


 Bake in the preheated oven for 8 minutes. Stir and continue baking for about 7 minutes more.


 Remove cauliflower from the oven; stir to mix and dry as it cools.


 Increase the oven temperature to 400 degrees F (200 degrees C).


 Place cooled cauliflower rice into a large bowl. Add 1/2 cup Cheddar cheese, beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick pan to form a crust.


 Meanwhile, heat a cast iron skillet over medium-high heat. Cook bacon in the hot skillet until crisp and the fat has rendered. Add onion, carrots, and celery; cook and stir until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.


 Pour in chicken broth and cream. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper; stir well. Reduce heat and simmer at a low boil until sauce is reduced by one-fourth, about 5 minutes. Mix together cornstarch and water in a small bowl to create a paste. Add slowly to chicken mixture in the skillet, stirring constantly, until sauce thickens.


 Remove crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.


 Pour chicken mixture into baked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.


 Cook pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Allow to cool before serving, about 5 minutes.


This venison meatloaf with sausage is my own original recipe (I'm a hunter's wife) and an all-time family favorite!
A super moist and flavorful meatloaf with a kick using venison and pork sausage. It would also probably be good as a leftover, but none of it has ever made it to the fridge, so I don't know. This is exceptional when the meatloaf is formed into patties and grilled outside instead of baked in the oven.

 Preheat the oven to 350 degrees F (175 degrees C). Spray am 8x4-inch loaf pan with cooking spray.


 Mix together venison, pork sausage, and onion in a large bowl until thoroughly combined. Run water from the faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture and mix until incorporated.


 Add eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage to meat mixture; stir until well combined. Transfer mixture to the prepared loaf pan.


 Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


 Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.


No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.

 Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.


 Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.


 Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.


 Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.


This chicken recipe is the best of three dinner favorites — chicken and biscuits, chicken pot pie, and chicken and dumplings — all in one!

 Place chicken in large (9-quart) stockpot, pour in water, and drop in bay leaf and clove. Bring to a simmer over medium-low heat. As foam rises to the top of broth, skim and discard with a ladle. Add peeled garlic cloves, cover the pot, and simmer over low heat for 1 hour.


 Remove chicken from the pot and allow to cool for a few minutes. When cool enough to handle, remove meat from the bones and set meat aside. Pour stock into a large bowl and set aside.


 Melt butter in a large oven-safe pot or Dutch oven over medium heat. Cook and stir carrots, celery, onion, and mushrooms in hot butter until vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper, and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add 1/2 of the reserved stock; stir with vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer and cook uncovered for 45 minutes.


 Stir milk into sauce until incorporated, then gently mix in reserved chicken meat, tarragon, rosemary, and herbes de Provence. Bring stew back to a simmer and cook for 10 more minutes.


 Pop open the can of biscuit dough, separate, and place biscuits on top of stew.


 Bake in the preheated oven until biscuits are golden brown and stew is bubbling, about 20 minutes. Cover the pot and continue baking until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of stew.


These Reuben nachos are a version of my all-time favorite sandwich. They're a great appetizer for a St. Patrick's Day party or a delicious lunch or dinner entrée to make with leftover corned beef brisket after the holiday.

 Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.


 Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers with remaining chips, cheeses, and dill.


 Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.


 Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.


This air fryer buffalo cauliflower is a tasty vegan dish. Cauliflower that is crispy on the outside and tender and juicy on the inside is tossed in wing sauce and just what you'd expect from a wing.

 Place cauliflower florets in a large bowl. Pour egg substitute over florets and stir to coat.


 Mix together flour, garlic powder, paprika, salt, and pepper in a large plastic resealable bag. Seal the bag and shake until evenly combined.


 Drop 1/2 of the florets into seasoned flour in the bag. Seal the bag and shake until evenly coated. Place florets in the air fryer basket. Spray the tops with nonstick cooking spray.


 Cook in the preheated air fryer for 5 minutes. Flip cauliflower over, spray any chalky spots, and cook for 5 minutes more. Repeat with remaining cauliflower florets.


 Meanwhile, heat buffalo wing sauce in a small saucepan over medium heat until warm.


 Transfer cauliflower to a large bowl. Pour warm sauce over the top and toss until evenly coated. Serve hot.


Use my mother Pauline's recipe to make the perfect potato salad for picnics and summer get togethers. It's pretty much a classic American salad.

 Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.


 When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.


 Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.


 Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.


Beet pickled eggs are easy and simple to make. You can double the recipe for larger gatherings. This is my late grandmother's recipe, and everyone loves it. Will keep in the fridge for up to 2 weeks.

 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.


 Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.


This might stain a plastic container, but don't pickle eggs in a metal container, or they will become slimy.

Making hard-boiled eggs in the oven is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great!

 Transfer baked eggs to a large bowl filled with ice water. Let sit until cooled completely, about 10 minutes.


Easy air fryer hard-boiled eggs in just 15 minutes. I love not having to wait for the water to boil and not having to wash the pot!

 Preheat an air fryer to 250 degrees F (120 degrees C). Place eggs in the air fryer basket.


 Cook eggs in the preheated air fryer for 15 minutes. Transfer eggs to a cold water bath until fully cooled, 8 to 10 minutes.


These Instant Pot hard-boiled eggs turn out perfect every time for me! The whites are cooked perfectly and the yolks are hard without being chalky. If you chill the eggs in cold water after pressure cooking them, they peel easily.

 Insert a wire rack at the bottom of a multifunctional pressure cooker, such as an Instant Pot. Pour in water. Carefully place raw eggs onto the rack, tightly fitting them in. Close and lock the lid.


 Select High pressure, according to the manufacturer's instructions; set a timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.


 As soon as the timer goes off, hit cancel and release pressure using the quick-release method, according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will overcook them.


 Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.


The number of eggs you can cook depends on their size — I can usually fit 16, but if your eggs are larger, the amount may vary.

A roast ham is coated with an easy and sweet maple syrup and mustard glaze for the best Easter ham.

 Place ham in a shallow roasting pan. Mix mustard, maple syrup, brown sugar, and onion powder together in a small bowl. Coat ham entirely with the glaze using a spoon or brush.


 Roast ham in the preheated oven, uncovered, until heated through, about 2 hours. Let ham rest for about 15 minutes before carving to keep it from drying out.


I purchased a boneless leg of lamb roast from the store recently but had no idea how I'd cook it. After reading a few other recipes, I came up with my own marinade for the lamb before I roasted it. It was a hit! Hope you like it as much as we did. 

 Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.


 Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.


 Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.


 Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.


 Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.


 Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.


While I made this in a conventional oven, it could also be cooked in a slow cooker on Low for 7 to 8 hours.

This easy cream cheese frosting recipe makes a soft and creamy topping by combing cream cheese, confectioners' sugar, and whipped topping. 

 Beat cream cheese and sugar in a large bowl until smooth; fold in whipped topping.


This sweet rice pie is a traditional Italian dessert we always enjoyed on Easter Sunday. This is an original recipe from Naples, Italy. When I was young, my mother and her sisters would prepare all the food for Easter in advance, which was laid out on the table for the local parish priest to bless after mass.

 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch pan; set aside.


 Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple; pour into prepared pan.


 Bake in the preheated oven until top is golden brown and a knife inserted into the center comes out clean, at least 1 hour. Refrigerate until thoroughly cooled.


This carrot cake recipe with pineapple and walnuts tastes moist and wholesome. It is topped with a fluffy cream cheese frosting.

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.


 To make the cake: Mix together flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts, and pineapple. Pour batter into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)


 To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar; beat until creamy.


This is my old and trusty recipe for carrot cake, revamped with coconut oil this time. Use more carrots for a moister cake. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.

 Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.


 Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.


 Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.


 Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.


 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.


 Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.


This easy pickled egg recipe uses a can of pickled beets. It brings back such fond memories of every Easter and Christmas at my grandmother's. This is the easiest and best recipe I know — we no longer do it any other way!

 Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.


 Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.


 Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.


An easy recipe for delicious ham croquettes, made with ham, onions, and cheese. They taste so good and tastes just like I remember my mom's!

 Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.


 Transfer onion mixture into a large bowl. Stir in ham, Cheddar cheese, and 1 ½ cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.


 Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.


These tasty ham croquettes are made with diced ham, covered in bread crumbs, and baked. I don't know how this recipe came to be, but we know my great-grandmother made them like this. After shaping them, you can put cheese or anything you want into the middle for a filling. 

 Mix ham, egg, mayonnaise, and half of the bread crumbs together in a bowl; shape into 6 balls. Spread remaining bread crumbs onto a plate; roll balls in crumbs to coat; arrange in a baking dish.


 Bake croquettes in the preheated oven until golden brown, 20 to 25 minutes.


I personally like cream cheese or Cheddar cheese in the filling but you can put whatever you want in the middle.

This sweet rice pie, or pastiera di riso, is a traditional Italian dessert served at Easter but this recipe is so good, that I make it more than once a year!

 Stir flour and baking powder together in a bowl; set aside. Beat 1/2 cup sugar and butter together in a separate large bowl until light and fluffy. Beat in 3 eggs, one at a time, until combined; stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10-inch pie plates. Line the pie plates with crust, and refrigerate until needed.


 Bring water to a boil in a saucepan; stir in rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in milk and continue cooking, stirring frequently, until mixture thickens. Set aside to cool.


 Meanwhile, beat ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in cooled rice mixture until evenly blended; pour into pie shells.


 Bake pies in the preheated oven until filling is set and tops are golden brown, about 90 minutes. Cool on racks.


Rich and creamy mashed potatoes with lots of butter, cream cheese, and sour cream. This is my Grandma Jan's Thanksgiving dinner mashed potatoes recipe. 

 Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain, then add cream cheese, butter, sour cream, and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.


 Bake in the preheated oven until the top is golden brown, about 30 minutes.


 For a variation, try sprinkling your favorite shredded cheese over the top before baking.

This Instant Pot shrimp and broccoli stir-fry doesn't get any faster or easier. Zero minutes for cooking the shrimp is not a typo. The pot will take 10 minutes to come to pressure and that's all the cook time the shrimp needs. Serve over rice if desired.

 Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha, and garlic together in a small bowl until smooth.


 Pour sauce into a multifunctional pressure cooker (such as Instant Pot). Stir in shrimp. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 10 minutes for pressure to build.


 Meanwhile, whisk cornstarch and cold water together in a small bowl until smooth.


 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select the Sauté function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.


 Garnish shrimp and broccoli with green onions and sesame seeds.


I prefer my broccoli bright green and crisp-tender, which is why I add it in the end. If you prefer more well-done broccoli, add it with the shrimp before bringing the pot up to pressure.

These spicy garbanzo beans are great for a healthy afternoon snack or a delicious side dish. They're filled with good complex carbohydrates, fiber, and protein. 

 Pour olive oil into an ovenproof pan. Stir in mashed garlic, cumin, and cayenne pepper until well combined. Add garbanzo beans and toss until evenly coated.


 Bake in the preheated oven until garbanzo beans turn golden, about 30 minutes.


 Remove from the oven and sprinkle with feta cheese and thyme. Serve warm.


A hearty red cabbage soup that I came up with to use up some ground beef and vegetables. Cumin adds a warm, smoky flavor to this soup.

 Heat a large soup pot over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.


 Add onion and carrot to the pot; sauté until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 2 hours.


I created my own key lime poke cake recipe after I searched high and low and couldn't find anything I liked. It's a tart, moist, light, and amazingly delicious key lime cake.

 Make the cake: Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on low speed until moistened. Increase the speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.


 Make the poke filling: Dissolve gelatin mix in boiling water. Add key lime juice and mix well.


 Use a fork to poke holes all over the cake. Spoon poke filling all over cake, then place into the refrigerator to cool while you make the curd and frosting.


 Make the lime curd: Whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heatproof bowl.


 Place the heatproof bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until boiling, about 5 minutes.


 Slowly whisk the hot sugar mixture, little by little, into beaten eggs. Place the bowl over the pot of simmering water and whisk until the curd coats the back of a spoon, up to 10 minutes. Remove from the heat; mix in butter until melted.


 Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly with plastic wrap and refrigerate until completely cool, about 2 hours.


 Make the frosting: Transfer 3/4 of the curd to a separate bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more.


This cock-a-leekie soup cooks low and slow on the stovetop, resulting in a filling winter dish. Serve with crusty bread on a cold day. This recipe will make enough to give some to your neighbors and friends.

 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).


 Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.


 Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.


 When the stock is done, remove bones and vegetables using a slotted spoon; discard.


 Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.


This pasta fazoolander recipe is the answer to anyone claiming they don't have enough time to cook after a long day at work. This entire recipe takes about 30 minutes from start to finish. It's the kind of dish you really want to savor on a chilly winter day.

 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.


 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.


 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.


 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.


If you like Applebee's tomato-basil soup, this tastes just like it. The hubs loved it, so that's saying something! Serve it with baked fries with seasoned salt and panini-style grilled cheese sandwiches with Gouda on thick crusty bread.

 Heat olive oil in a large saucepan over medium heat. Add garlic and sauté until tender and fragrant, 2 to 3 minutes. Stir in condensed soup and marinara. Fill the soup can halfway with water, swirl, and slowly pour into the soup.


 Add oregano and pepper; bring to a simmer. Reduce the heat to low and cook until the flavors blend, about 15 minutes. Stir in basil.


I usually add a pinch of sugar to tomato-based sauces, but I'm not sure this needed it.

This Moroccan-inspired sheet pan chicken dinner is packed with bold sweet and savory flavors and palate-pleasing textures. It's perfect for quick weeknight dinners or laid-back dinner parties. 

 Combine lemon zest and juice, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Add chicken and coat with marinade, making sure marinade gets under the skin. Seal the bag and refrigerate for at least 30 minutes.


 Remove chicken from the refrigerator 20 minutes before baking and let come to room temperature.


 While the chicken is coming to room temperature, preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil.


 Combine sweet potato, zucchini, chickpeas, and artichoke hearts in a bowl with remaining 2 tablespoons olive oil, 1 teaspoon ras el hanout, and 1/2 teaspoon salt. Stir until evenly combined.


 Remove chicken from marinade and place onto the prepared sheet pan. Place vegetable mixture around chicken.


 Bake in the preheated oven for 15 minutes. Stir vegetables, then continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).


 Garnish with pomegranate seeds, parsley, and pistachios before serving.


This Irish dairy cake recipe is authentic — I got it from a dear Irish friend. It is not for the faint of heart, but it is divine.

 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).


 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream cheese and vanilla. Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into the prepared pan.


 Bake in the preheated oven until top is golden brown, about 1 1/2 hours.


These Thai-inspired pork tenderloins are simple enough to cook for a weeknight yet elegant enough to serve at a dinner party.

 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.


 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.


 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.


 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.


 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).


 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.


 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.


My mom's recipe for classic meatloaf was lacking in flavor and the topping was way too sweet. This "better than Mom's" version still has lots of old-school appeal, but it's been kicked up a notch with a rich and savory flavor, plus we said goodbye to the sugary-sweet topping. Sliced meatloaf leftovers make the best sandwiches. I like mine with mustard, cheese, and grilled onions!

 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.


 Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire sauce, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.


 Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.


 Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.


This home-cooked ham, bean, and potato soup is thick and hearty, making it super-satisfying on a fall or winter day. It’s a very basic, traditional soup made with a ham bone and all the trimmings from a whole or pre-sliced baked ham. If you bake your own hams and have been throwing out the bones, you’re missing out on something very special!

 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.


 Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.


 Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.


These twice-baked potatoes are stuffed with shrimp, making them an extra-special, extra-delicious entrée!

 Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.


 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.


 Lay potatoes on their sides and slice off the top third. Use a spoon to scoop out all of the flesh from both potatoes and tops; place flesh into a large mixing bowl. Return emptied potato shells and tops to the baking sheet.


 Add softened butter to potato flesh. Mix on medium to high speed with an electric mixer until well combined. Mix in sour cream, salt, and pepper.


 Set four shrimp aside; roughly chop remaining shrimp. Stir chopped shrimp and Cheddar cheese into potato mixture until combined; spoon into potato shells, molding it high. Spoon any filling overflow into potato tops. Slice four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.


 Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.


Try this lentil and chorizo soup for a quick and easy Mexican dinner. Serve with warm tortillas.

 Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.


 Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.


 Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.


 Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.


 Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.


Why choose takeout when you can make this Instant Pot General Tso's chicken at home with excellent results? Garnish with chopped green onion and serve over rice if desired.

 Make the sauce: Whisk soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and pepper flakes together in a bowl. Set aside.


 Make the chicken: Crack egg into a shallow bowl. Place cornstarch into a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place onto a plate.


 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer to a clean plate.


 Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press the Cancel button. Add chicken to the pot and stir to coat.


 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 minutes for pressure to build.


 Release the pressure using the quick release method according to the manufacturer's instructions, about 5 minutes. Stir the chicken.


 Select the Sauté function again and cook until the sauce has thickened, about 3 minutes.


 Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.


 In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.


 Bake in the preheated oven uncovered, for about 30 minutes, or until cheese is brown.


This broiled chicken recipe is very easy and works with any cut of skin-on or skinless chicken — it even works with whole split chickens. My family loves this and it takes no time at all. Don't omit the parsley.

 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.


 Combine butter, garlic, soy sauce, parsley, and pepper in a microwave-safe bowl. Microwave on high until butter is melted, stirring halfway through, about 2 minutes.


 Arrange chicken, skin-side up, on the prepared baking pan. Pour most of the butter mixture over top to coat, reserving some for basting.


 Broil in the preheated oven until no longer pink in the center and the juices run clear, turning and basting occasionally, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley to serve.


This egg foo young recipe includes a delicious sauce to put on top of the patties. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red 1966 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. To serve, place egg patty over steamed rice and put the sauce on top.

 Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.


 Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.


 Meanwhile, make the sauce: Whisk chicken broth, cornstarch, sugar, cooking wine, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.


This cheesy ham and egg casserole with lots of veggies is a great option for breakfast or brunch if you're feeding a crowd.

 Preheat the oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with cooking spray.


 Whisk eggs, milk, sour cream, and salt together in a large bowl until well blended. Mix ham, bell peppers, mushrooms, and green onion into egg mixture; pour into the prepared baking dish.


 Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.


This recipe appeared in Allrecipes Magazine and was modified to include spinach.

This is a traditional baba ghanoush recipe. This eggplant dip consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip in with some pita bread for a delicious, light appetizer.

 Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).


 Cut a shallow slit along the side of the eggplant and place into a baking dish.


 Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.


 Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined.


This easy pumpkin dessert recipe is made with canned pumpkin, yellow cake mix, and walnuts. Serve with vanilla ice cream or whipped cream.

 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.


 Mix pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl until well combined; pour into the prepared dish.


 Sprinkle cake mix over top, then drizzle with melted butter and top with walnuts.


 Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour. Let cool completely before cutting into 24 squares.


This Saskatoon pie is fruity but not too sweet. Saskatoon berries are known as serviceberries in the United States. These berries have often been compared with blueberries, though they have more of an apple flavor.

 Preheat the oven to 425 degrees F (220 degrees C). Combine sugar and flour in a bowl.


 Simmer berries and water in a large saucepan for 10 minutes. Stir in lemon juice, then stir in sugar mixture.


 Press one pie pastry into the bottom of a 9-inch pie pan. Pour berry mixture into the pan and dot with butter.


 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown, 35 to 45 minutes more.


This carrot cake recipe with a homemade cream cheese frosting is my favorite, and I have tried many carrot cakes! It's moist, easy to make with grated carrots, and so delicious! 

 Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.


 To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.


This cute lamb cake is a simple white cake recipe baked in a lamb mold for Easter that can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg, or cinnamon. Frost with any white icing of your choice and decorate to look like a lamb.

 Coat a lamb cake mold with vegetable oil; let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.


 Preheat the oven to 375 degrees F (190 degrees C). Sift cake flour, then sift again with baking powder and salt; set aside.


 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add cake flour mixture alternately with milk, stirring the batter until smooth after each addition. Stir in vanilla.


 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in remaining whites.


 Fill the face side of the mold with batter. Gently move a wooden spoon through the batter to remove any air pockets, without disturbing the greased and floured surface of the mold. Put the lid on the mold, securely locking or tying it together so the steam and rising batter do not force the two sections apart. Place onto a cookie sheet.


 Bake in the preheated oven until a skewer or wooden toothpick inserted through a steam vent comes out clean, about 1 hour. Transfer the mold to a wire rack for about 15 minutes, then carefully remove the top of the mold. Let the bottom of the cake cool in the mold until all the steam escapes and the cake firms up, about 5 more minutes. Remove the rest of the mold and let the cake cool completely. For best results, do not sit the cake upright until completely cooled.


This strawberry jam recipe is by far the easiest recipe I have found for strawberry jam without using pectin. The jam is soft, spreadable, and delicious.

 Crush strawberries in a wide bowl in batches until you have 4 cups of mashed berries.


 Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).


 Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.


 Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly.


 Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.


If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

These deviled eggs with Miracle Whip taste slightly sweet and lighter than classic deviled eggs.

 Place eggs in a saucepan and cover with water. Bring to a boil, cover and remove from heat; let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool in ice water.


 Peel eggs and cut in half lengthwise, remove and reserve yolks in a bowl.


 Add mustard, salad dressing, salt, and pepper to egg yolks; mix until smooth.


 Refill each egg half with the yolk mixture and sprinkle with paprika.


 Bring a large pot of water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain and set aside.


 Melt butter in the same pot over medium heat. Stir cauliflower, milk, and sour cream into melted butter.


 Mash cauliflower in the pot using a hand blender until creamy.


 Transfer cauliflower mixture to a baking dish; evenly cover with bread crumbs and season with salt and black pepper.


 Baking in the preheated oven until bread crumbs are lightly browned, about 30 minutes.


These air-fried oyster mushrooms are hands down the crispiest and most flavorful fried mushrooms I have ever had. Serve with ranch dressing if desired.

 Place oyster mushrooms into a bowl and pour buttermilk over top. Toss to coat mushrooms with buttermilk, then marinate for 15 minutes.


 Add flour, salt, pepper, garlic powder, onion powder, paprika, and ground mustard to a large resealable bag. Seal the bag and shake until evenly combined.


 One at a time, take a mushroom out of the buttermilk mixture and drop into the bag of seasoned flour. Toss until coated, then transfer to a plate. Once all mushrooms are coated, repeat the breading step once more (so all mushrooms have been breaded twice) and place mushrooms onto a clean plate.


 Spray the air fryer basket with nonstick spray. Working in batches, spread several breaded mushrooms over the bottom of the basket, making sure not to overcrowd.


 Air-fry mushrooms for 4 minutes. Liberally brush mushrooms with vegetable oil and air-fry for 4 more minutes. Use tongs to flip the mushrooms over and cook for 2 more minutes. Repeat to air-fry the remaining mushrooms.


You will end up with 1/4 to 1/2 cup of leftover seasoned flour. I do not like waste, but this was the only way I could get an even ratio of flour to seasoning without overpowering the mushrooms.

This escarole soup with little sausage balls, white beans, and a rich tomato base is yummy!

 Heat oil in a stockpot over medium heat. Add sausage and cook until evenly browned and crumbly, 5 to 10 minutes. Add chicken broth, beans, tomato sauce, and escarole. Simmer for 15 to 20 minutes.


Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.


 Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.


Make "snow cream" from fresh snow in five minutes or less. It's fun to do with kids — the toppings and mix-in options are endless. Fresh fruit is great, as well as chocolate chips!

 Mix snow, sweetened condensed milk, and vanilla in a bowl until well combined.


Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

 Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves.


 Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.


 Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.


 Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.


 Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Drizzle olive oil over the artichokes; bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.


 Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired.


Use Baker's Dipping Chocolate for these sweet, milk chocolate-dipped strawberries.

 Melt chocolate in the microwave as directed on package, 1 to 2 minutes.


 Dip strawberries in chocolate; let excess chocolate drip off. Place onto the prepared baking sheet. Let stand at room temperature or refrigerate until firm, about 30 min.


This juicy Easter ham is so delicious — we make it for dinner year-round! Topped with pineapple rings, it's a family favorite.

 Mix brown sugar with enough mustard to make a smooth, pourable sauce. Score ham by making 1/2-inch-deep diagonal cuts in a diamond pattern.


 Place ham into a roasting pan. Drizzle honey, reserved pineapple juice, and brown sugar mixture over top. Arrange pineapple rings decoratively on ham and secure with wooden toothpicks.


 Bake in the preheated oven, basting every 15 minutes with pan juices, until the diamond pattern on ham splits open, about 1 to 1 1/2 hours.


These salted chocolate cookies are big, soft, and fudgy. The addition of sea salt takes them to another level. Chocolate lovers will find these cookies irresistible.

 Preheat the oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper and spray with nonstick spray.


 Combine flour, cocoa powder, baking powder, and 1/2 teaspoon sea salt in a bowl.


 Heat butter in a saucepan over low heat until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.


 Beat brown sugar, white sugar, eggs, and vanilla in a bowl with an electric mixer until creamy. Pour in a small amount of chocolate mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly to avoid curdling the eggs. Fold in flour mixture until just combined; do not overmix.


 Drop six large scoops of batter about 2 inches apart onto each of the prepared baking sheets.


 Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger and the tops are crinkled and puffed, 12 to 14 minutes.


 Remove from the oven and place the baking sheets onto a wire rack. Immediately sprinkle the cookies with sea salt. Let cool for 18 to 20 minutes, then use a spatula to transfer cookies to a serving platter.


These carrot cake cookies are light and moist. They have a delicious cream cheese frosting for all the goodness of a carrot cake in the convenience of a cookie! Perfect for potlucks and picnics.

 To make the cookies: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.


 Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.


 Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.


 Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.


 Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.


 Bake in the preheated oven until tops are set, about 14 to 16 minutes. Allow cookies to cool for 2 minutes on the cookie sheets before removing to wire racks to cool completely.


 Make the cream cheese frosting: Beat cream cheese, butter, and vanilla with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in powdered sugar gradually to reach spreading consistency.


 Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.


This recipe was tested in our test kitchen in June 2023 and was updated to reduce the amount of cinnamon from 2 tablespoons to 2 teaspoons and include a cream cheese frosting recipe which makes about 1 ½ cups.

This is my grandma's chicken noodle soup recipe. It's very savory and tasty, and I think everyone will like it. Use smoked chicken for even more flavor!

 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.


 Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.


 Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.


This is one of our most popular chicken noodle soup recipes of all time — learn more: I Tested Five Popular Chicken Noodle Soup Recipes and the Winner Was Pure Comfort.

This shrimp pasta recipe features bright lemon zest for freshness. My husband loves shrimp, so I created this simple pasta dish for him. I like to sprinkle the spaghetti with basil for color and taste.

 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.


 While spaghetti is cooking, heat olive oil in a large skillet over low heat. Cook and stir lemon zest in hot oil for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in lemony oil, stirring occasionally, until shrimp turns pink and opaque, about 3 minutes. Season with salt and pepper.


 Drain spaghetti, reserving about 1/2 cup cooking water. Add drained spaghetti, reserved cooking water, and basil to shrimp mixture in the skillet and mix well. Serve hot.


This chicken tagine cooked in a ceramic tagine pot is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible. You can use a heavy-bottomed ceramic or cast iron casserole if you don't have a tagine pot.

 Heat 2 tablespoon olive oil in a skillet over medium heat. Add onions; cook and stir until softened and browned, 8 to 10 minutes. Transfer onions into a tagine pot. Layer chicken pieces on top of onions.


 Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine pot with a lid.


 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


 Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.


 Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.


This challah French toast is very good and has a nice light texture.

 Whisk eggs in a large bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla until well combined. Transfer mixture to a shallow bowl.


 Working in batches, soak challah slices in egg mixture for 3 minutes per side.


 Melt butter in a large skillet over medium heat. Working in batches, cook challah slices in hot butter until browned, about 3 minutes. Flip and continue to cook until the other side is browned, about 2 more minutes. Add more butter to the skillet as needed.


This tortas de camarón recipe is from my mother-in-law. She likes to serve it during Lent. It consists of fried shrimp patties smothered in sauce and nopales. You may serve this with rice and tortillas (some like to top it with cilantro). I just eat it like soup!

 Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.


 Whisk together beaten eggs and shrimp powder in a medium bowl until well combined.


 Heat oil in a large skillet over medium heat; pour egg mixture into small 2-inch circles in hot oil. Fry until golden brown, about 3 minutes per side. Transfer fried egg patties to a plate. Repeat with remaining egg mixture.


 Blend together ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency. Pour mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro to serve.


Ground dried shrimp (camarón molido) can be found in the Mexican spice aisle in some supermarkets, as well as specialty markets and online.

This soup with pinto beans was one of my favorites at a local deli. The woman who owned and made the soups there was retiring. I asked her why, and she said, 'I'm an old lady. I'm tired of getting up early for work.' She gave me the recipe for one of my favorites. I made a few tweaks; it's delicious!

 Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.


 Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.


 Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.


 Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.


 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.


 Bake sausage in the preheated oven until browned, about 10 minutes.


 Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.


After I broil and cut the sausages, I pat them down on paper towels to remove some of the grease.

This tagine has it all: chicken, vegetables, butternut squash, chickpeas, and warm Moroccan spices. It's easy to make and everyone loves it. Serve over couscous.

 Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook and stir until onion is translucent and chicken is browned, about 15 minutes.


 Add squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring mixture to a boil, then lower the heat slightly and simmer until vegetables are tender, about 30 minutes.


This Moroccan tagine braises pieces of spiced lamb and onions until tender. The dish is sweetened with fresh pears and raisins.

 Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.


 Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.


 Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.


Tagines are traditionally made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

This farro stew recipe is a spin on a classic Italian bean and farro soup but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.

 Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.


 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.


 Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.


 Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.


This blueberry French toast casserole is made the night before for a very delicious holiday breakfast or brunch. It's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it one-of-a-kind!

 Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.


 Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.


 Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).


 Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.


 Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.


 Serve portions of casserole on plates and pour warm syrup over top.


Matzah, or matzo, is a cracker-like unleavened bread that's eaten during Passover. Tradition dictates the matzah should be made and baked within 18 minutes. Baking at a high temperature helps you achieve this.

 Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.


 Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.


 Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball.


 Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.


 Divide dough into 4 equal pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.


 Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.


 With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.


 Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.


 Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.


*Making matzah breads kosher for Passover requires using special Passover flour that has been guarded from contact with liquids.

I made this shrimp pasta salad when I had tons of fresh dill in my garden and needed something to do with it. Enjoy!

 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.


 Combine mayonnaise, sour cream, lemon juice, mustard, dill, and black pepper in a serving bowl. Gently stir in cooled pasta, shrimp, celery, cucumber, tomatoes, and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.


This lime jello salad is a great recipe my mom made every year for Thanksgiving making it a family tradition for us — we just gobble it up! It can be made a day or two ahead of time if you like. It looks just beautiful in a glass or crystal bowl.

 Combine boiling water and gelatin mix in a large bowl; stir until dissolved. Stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.


 Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple.


 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.


 Fold cream into gelatin mixture. Fold in chopped nuts. Pour into a pretty glass bowl, and refrigerate for at least 4 hours or until set.


This Moroccan couscous with lots of tender vegetables, chickpeas, and raisins is flavored with warm spices, orange zest, and fresh mint for a traditional North African dish.

 Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.


 Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.


This couscous is delicious served with my lamb tagine and cucumber raita.

When I made this Moroccan lamb tagine, I left the kitchen window open. The smell attracted several neighbors and my husband who came in and said that it smelled so good that he hoped it was coming from our house and not from someone else's! If you don't have a tagine, you can use a heavy-bottomed pot.

carrots, peeled, cut into fourths, then sliced lengthwise into thin strips

 Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.


 Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.


 Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.


 Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.


 If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.


Serve this lamb tagine with my Moroccan couscous and cucumber raita.

I bring this macaroni salad to BBQs and potlucks and everyone loves it — no one even realizes it's vegan!

 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.


 Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.


 Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.


This delicious dill pickle dip is always devoured. Serve with chips or crackers.

 Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.


This warm, gooey s'mores dip is easy to make with chocolate chips and large marshmallows. Serve with graham crackers for dipping. Great for sharing!

 Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.


 Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.


Asparagus is so good in the spring, and sometimes, you can find the really thick spears, like I did. This lovely air fryer side dish is ready in just a few minutes to enhance a weeknight dinner, or maybe something more special. 

 Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.


 Place asparagus spears in a large bowl and toss with olive oil and seasoned salt.


 Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.


Please be aware that different brands and sizes of air fryers may produce different results. If your asparagus is thin, reduce the cooking time.

This delicious apricot pie is made with a homemade buttery pie crust and fresh apricots.

 To make the dough: Mix flour and salt together in a bowl. Cut in shortening with a pastry cutter until mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until dough just holds together. Divide dough in half and form each half into a ball.


 Roll each ball out on a floured surface into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift one crust, fold it into quarters, position it into a 9-inch pie dish, and unfold to fit. Set second crust aside.


 To make the filling: Mix 1 cup sugar, flour, and cinnamon together in a large bowl until thoroughly combined. Stir in apricots and lemon juice. Spoon filling over bottom crust, then top with remaining crust. Crimp crust edges together with a fork and cut away any excess. Cut slits into top crust to allow steam to escape. Cover the edges with strips of aluminum foil to prevent burning.


 Bake on the center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with remaining 1 teaspoon of sugar.


This apricot cobbler is one of our favorite summer desserts. When I was growing up, we had lots of apricot trees and we had to come up with things to do with the extra fruit! 

 Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.


 Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.


 Bake in the preheated oven until golden brown, 30 to 35 minutes.


This is a no-fail recipe for classic pudding pops that everyone loves.

 Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined.


This pecan chicken salad made with chopped cooked chicken, herbs, celery, pecans, red onion, and a creamy homemade dressing is really flavorful. Serve on top of toasted croissants or butter lettuce.

 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.


This spinach and mushroom omelet makes a hearty but healthy breakfast or brunch. Serve with a slice of whole grain toast and cut-up fruit.

 Whisk egg whites and egg together in a small bowl. Mix in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.


 Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes. Add spinach and cook until just wilted, 1 to 2 minutes. Stir in tomato, then pour in egg mixture. As egg mixture starts to set, lift the edges and let the uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes.


Make your own Filipino polvoron with this recipe. You can get these milk candies in all different flavors in the Philippines. You will need a polvoron mold to shape them.

 Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.


 Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.


This chicken salad is easy, quick, and delicious! Make it ahead of time to use as needed. Presto, chicken salad-o!

 Add mayonnaise, celery, and spice blend; mix until well combined. Use more or less mayonnaise, depending on your preference.


This is an awesome deep-fried turkey recipe made with Creole seasoning. The meat is crispy on the outside and super juicy on the inside — even the white meat! We use a 26-quart aluminum pot with a drain basket.

 Gather the ingredients. Fill a turkey fryer or large stockpot with enough oil to fry turkey; be sure to leave room for turkey so oil doesn't spill over. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with food-safe paper bags.


 Rinse turkey and thoroughly pat dry with paper towels. Rub seasoning inside the cavity and all over the outer surfaces. Make sure the hole at the neck is open at least 2 inches so oil can flow freely into the cavity.


 Turn off the heat source. Place whole onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 45 minutes, or 3 1/2 minutes per pound.


 Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C) but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.


This maple fried chicken is subtly sweet yet savory and crisped to perfection in an air fryer.

 Combine buttermilk, maple syrup, egg, and granulated garlic in a large resealable plastic bag. Add chicken thighs and seal the bag well. Marinate in the refrigerator for at least 1 hour or up to overnight.


 Make dry mix: Combine flour, tapioca flour, salt, sweet paprika, smoked paprika, granulated onion, black pepper, cayenne pepper, granulated garlic, and honey powder in a shallow bowl.


 Drain and discard marinade from chicken thighs. Dredge chicken through dry mix and shake off excess. Place chicken skin-side down in the air fryer basket.


 Cook in the preheated air fryer for 12 minutes. Flip thighs and continue cooking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 13 minutes more.


Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!

 Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.


 As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.


This hearts of palm rice recipe came to be when a friend visited me in Brazil, and we both had this dish in a restaurant. It was delicious, and I tried to recreate a similar recipe at home. The restaurant version also contained snow peas, but I chose not to use the snow peas and focused on the heart of palm instead.

 Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.


 Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes total.


 When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.


This chicken Kiev with homemade garlic and parsley butter might take a bit more time but the delicious results are well worth the effort. You'll enjoy one of the greatest chicken experiences of your life, as well as one of the greatest garlic butter experiences of your life.

skinless, boneless chicken breast halves, pounded to 1/4-inch thickness

 Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.


 Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.


 Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl.


 Remove chicken breast balls from plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.


 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.


 Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.


 Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for a few minutes before serving.


Who knew you could cook bangers and mash in an Instant Pot? This recipe for Irish fare is relatively easy and tastes great! Your oven will also get some love (mainly as a method of keeping the food hot and fresh.)

 Combine potatoes and water in a multi-functional pressure cooker (such as Instant Pot). Layer sausages on top of potatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method, about 5 minutes.


 Unlock and remove the lid. Transfer sausages to a plate and potatoes into a large bowl. Break up potatoes with a potato masher and stir in butter until melted and incorporated. Mix in whipping cream slowly until the desired consistency is reached. Season with salt and pepper. Place mashed potatoes in the preheated oven to keep warm.


 Make gravy: Wash out the pressure cooker pot. Return to the cooker and select Sauté function. Melt butter in the pot. Cook sausages in melted butter until browned on each side, 2 to 3 minutes. Transfer sausages to an oven-safe container and keep warm in the oven.


 Deglaze the pot with 2 tablespoons broth, stirring and scraping the bottom of the pot to remove any brown bits. Add onion and sauté until softened and browned, 3 to 4 minutes.


 Whisk together flour and 2 tablespoons broth in a small bowl to create a slurry. Pour in remaining 12 tablespoons broth and whisk until well combined. Pour broth mixture into the pot and cook, whisking frequently, until gravy begins to thicken. Stir in browning sauce until incorporated; season with salt and pepper.


 Place a scoop of warm mashed potatoes onto a plate. Top with 2 sausages and onion gravy to serve.


This slow cooker roasted lamb with garlic, rosemary, and red wine is super easy to prep. Just put it all in the slow cooker and leave it alone for a few hours. Fabulous every time!

 Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper in a medium bowl until a thick paste forms. Massage paste into lamb using your hands; gently place into the slow cooker.


 Cook on Low for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes before serving.


Marbled chocolate-covered strawberries with luscious, fresh berries dipped into colored candy melts are fun, delicious, and pretty!

 Place pink, white, and orange candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.


 Drizzle a few tablespoons of white and orange onto pink base color using a spoon or whisk, but do not stir.


 Fully dip 1 strawberry into pink base, twisting and turning when lifting up to create a marbled pattern. Allow excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over pink base. Repeat with remaining strawberries.


 Refrigerate dipped strawberries until coating sets, at least 15 minutes.


These mozzarella puffs are a fun food to eat. Not only are they crispier than the original fried mozzarella stick, but they're also easier to make since no breading is required. Sometimes, even the most fun of foods need a little refresh! I haven't forgotten the marinara sauce, but feel free to use other sauces.

 Combine water, butter, and salt in a medium saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until dough starts coming together. Cook, scraping up and stirring dough, for 2 to 3 minutes.


 Remove from heat; transfer dough to a large bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.


 Seal dough and spatula with plastic wrap; place into the refrigerator until cool, about 1 hour.


 Meanwhile, season marinara sauce with balsamic vinegar, oregano, and red pepper flakes in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit, covered, until ready to use.


 Remove dough from the refrigerator; uncover. Grate mozzarella cheese over dough and stir to combine.


 Heat oil in a deep fryer or heavy-duty pan over medium heat to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.


 Scoop out about 2 tablespoons dough per puff and form into a football shape using two spoons.


 Fry puffs, 5 or 6 at a time, in hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in the preheated oven while frying remaining dough. Serve with hot marinara sauce.


This spaghetti salad is a great summer dish for sharing and will taste even better the next day — if it makes it overnight!

 Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.


 Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.


 Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.


I tasted a cold spaghetti salad a few years ago and wanted to make my own recipe by adding some extra ingredients. It's easy, delicious, and everyone enjoys it! 

 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.


 Pour salad dressing and vinegar over noodles; mix well. Add onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and Parmesan cheese; stir until well combined.


 Serve at room temperature, or cover and refrigerate for several hours, or overnight.


Fresh veggies and a rich variety of seasonings make this a great spaghetti salad recipe for a party or a family picnic! Garnish with tomatoes and parsley.

 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.


 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.


A simple Irish scalloped potatoes recipe passed down from my ancestors, using ingredients you have on hand.

 Layer butter slices on top of potatoes. Season with salt and black pepper.


 Bake in the preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.


This lasagna recipe takes a little work, but it is so satisfying and filling that it's worth it!

 Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.


 Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.


 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.


 In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.


 To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.


 Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.


 Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.


This recipe uses 2 layers of lasagna noodles by slightly overlapping 6 noodles on each layer. The video for this recipe features 3 layers, using 4 noodles on each layer that don't overlap. If you follow the video, use 1 cup of meat sauce and 1/3 of the ricotta cheese mixture in each layer.

 Blend ice cubes, milk, banana, protein powder, peanut butter, honey, and cocoa powder together in a blender until smooth.


These biscotti are easy, quick, and my favorite Italian cookies. My friend at work gave me this simple, no-frills recipe.

 Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line with parchment paper.


 Beat sugar, oil, eggs, and anise extract together in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.


 Divide dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets; and press dough down to 1/2-inch thickness.


 Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.


 Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.


 Bake until lightly toasted and golden brown, 6 to 10 minutes per side.


This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.

 Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.


 Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.


 Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.


Classic lemon curd that's wonderfully tart, sweet, and smooth. Delicious spread on scones or used to fill cakes and tarts. 

 Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.


 Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.


 Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.


My mom made this broccoli cheese casserole every Thanksgiving when I was little. We kids could never get enough! If you have children or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish. It's also fabulous with a Christmas ham.

 Whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined.


 Place frozen broccoli into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat. Sprinkle with cheese and mix well; spread mixture into the prepared baking dish. Season with salt, pepper, and paprika.


 Bake in the preheated oven until cheese has melted and the casserole is golden brown on top, 45 minutes to 1 hour.


Strawberry pretzel salad is an easy dessert with lots of contrasting textures and flavors. It isn't too sweet, nor too salty, and looks really pretty when you make it in a glass dish.

 Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.


 Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.


 Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.


 Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.


This is a recipe I made for Easter Brunch with bacon, sausage, hash browns, and green chiles and it was a big hit. This can be made the night before and put in the refrigerator. 

 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Place sausage into bacon grease, and cook until crumbly and brown, about 10 minutes. Place sausage on the plate with bacon, and pour off all but 1/4 cup of the bacon drippings.


 Reduce heat to medium, and stir in onion, garlic, and one can of green chiles. Cook and stir until onion has softened and turned translucent, about 10 minutes. Meanwhile, beat eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.


 Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.


 Remove casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.


This Easter breakfast casserole with hash browns, bacon, and green bell pepper is looked forward to every holiday in our house. It is so delicious!

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish.


 Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.


 Beat eggs and milk together in a large bowl; mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.


 Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.


A traditional Slovak Easter cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.

 Beat eggs in a large bowl with an electric mixer until well mixed.


 Transfer eggs to a double boiler; stir in milk, sugar, vanilla and nutmeg. Cook over medium heat for 30 minutes, constantly stirring with a metal slotted spoon to prevent scorching.


 When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down); let hang for about 3 hours.


 Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.


Fresh strawberries with sugar make a simple, tasty strawberry sauce that requires no cooking and is great for summer! You can mash the berries a bit if you prefer a softer sauce.

 Place strawberries in a large bowl. Sprinkle sugar evenly over berries; stir to coat. Let stand at room temperature, stirring occasionally, for 10 minutes.


This bacon-ranch potato salad is delicious and the easiest summer potato side dish I know. It can be varied in so many ways, so it's never boring! Add a little taco seasoning to spice it up, or add other veggies for texture.

 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.


 Combine sour cream and ranch dressing mix in a small bowl until well-blended. Transfer potatoes, bacon, Cheddar cheese, and green onions to a large bowl; stir in sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.


One of my favorites. I make this asparagus soup recipe as soon as fresh asparagus is available.

 Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.


 Puree soup in a food processor or blender in batches. Return to pot.


 Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.


Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sautéed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.

 Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain.


 Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.


 Heat olive oil and butter in a large skillet over medium heat. Add onion and red pepper flakes; cook and stir until onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid has evaporated, 3 to 4 minutes. Season with salt and pepper.


Got a yard full of those pesky little yellow flowers? Send your little dandelion picker out to the yard and make some jelly together. This jelly is amazingly sweet and flavorful. The flavor would best be described as tasting like fresh honey.

 Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.


 Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.


 Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.


 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.


 Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.


You will need about a gallon pail full of blossoms. Use blossoms that are large, bright, and dry. Remove the yellow petals, being careful not to use the green parts (which can be bitter); discard the stems. Pulling the petals from the blossoms is a bit tedious, but make sure you use enough petals. More petals equals more flavor.

This matzo kugel with apple and raisins is the best kugel ever! I'm not Jewish but have a lot of Jewish friends, and they love this recipe! Good as a side dish, breakfast, dessert or snack!

 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Break matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.


 Mix eggs, salt, sugar, oil, and cinnamon together in a separate bowl. Add soaked matzo and mix well. Fold in apples and raisins; spoon into the prepared baking dish and spread evenly.


 Bake in the preheated oven until nicely browned and apples are tender, about 45 minutes.


The mint julep cocktail is made with bourbon and sweetened with simple syrup. I like to use a minty homemade simple syrup which you can make ahead with this recipe and store in the refrigerator. This refreshing cocktail deserves to be served in frozen silver goblets or the most elegant glasses you have — perfect for Kentucky Derby viewing! 

 Make the simple syrup ahead of when you plan to serve: Bring water, sugar, and chopped mint to a boil over high heat in a small saucepan. Cook, stirring occasionally, until sugar is completely dissolved, 1 to 2 minutes. Remove from the heat and let cool . Pour syrup through a strainer to remove mint leaves.


 To make the mint juleps: Fill eight glasses with crushed ice; pour 4 ounces bourbon and 1/4 cup mint syrup into each cup. (Add extra syrup for anyone with a sweet tooth.) Top each drink with a mint sprig.


A non-alcoholic mint julep for you non-drinkers out there so you can enjoy the classic mint julep with a slight twist while watching the Kentucky Derby!

 Combine water, sugar, and 1 tablespoon of chopped mint in a small saucepan; cook and stir until mixture has boiled and sugar has dissolved. Remove from heat and set aside to cool for about an hour; strain out mint leaves.


 Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of cooled sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.


I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.

 Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.


 Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.


 Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.


 Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.


 Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.


 Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


A flavorful dressing for a pasta salad. With the combination of mayo and olive oil, a light and creamy dressing is created that allows the flavor from the herbs to come through to provide a burst of flavor.

 Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.


This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. You'll definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily!

 Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.


 Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.


 Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.


 Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.


 Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.


Chicken can be substituted for the turkey, and dried parsley can be substituted for fresh.

This is a healthy alternative to flavored bottled water for just pennies per serving.

 Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.


This asparagus with bacon side dish is topped with Parmesan cheese for a fun way to serve asparagus. It's guaranteed to please and will have everyone coming back for more!

 Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Drain grease.


 Add butter to the skillet and let melt. Stir in asparagus and shallot, then season with salt and pepper. Cover and cook, stirring occasionally, until asparagus is tender, about 5 minutes.


 Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.


Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.


 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.


I love scallops, and I wanted to try them fried but had limited ingredients. This was super easy and delicious. I started to make it all the time.

 Mix bread crumbs, salt, and pepper in a resealable plastic bag.


 Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.


 Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.


This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!

 Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.


 Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.


 Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.


 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.


 Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.


 Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.


For homemade ras el hanout, mix: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 3/4 teaspoon ground cinnamon, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cayenne, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves (optional).

This very flavorful marinade can be used for chicken pieces, beef steaks, ribs, pork ribs, or chops. It works best when you can marinate overnight!

 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.


This recipe makes a lot of marinade! I split it in half after mixing and freeze half in a resealable plastic bag for next time.

I have no idea why the amazingly flavorful "salsa genovese" (Genoa-style pasta sauce) with meat isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process and massive amounts of onions.

 Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon.


 Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.


 Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.


 Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes.


 Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.


 When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.


 Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.


Above and beyond the ingredients in this octopus recipe, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.

 Place onion, garlic, bay leaf, paprika, salt, and 1 tablespoon olive oil into a saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.


 Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.


 Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.


 Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.


 Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.


 Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, salt, and cayenne pepper to make the serving sauce.


 Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.


 Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.


For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile.

 Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.


 Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.


 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.


 Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.


 Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.


This homemade chicken soup recipe is well worth making — it's good for the body and the soul. How is it that plain chicken and vegetables simmered together can taste so satisfying? You don't have to be sick to deserve to enjoy it!

 Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.


 Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.


 Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.


 Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.


These tasty salmon patties are easy to make with canned salmon. Delicious for lunch or dinner!

 Drain and reserve liquid from canned salmon; place salmon in a medium bowl. Add bread crumbs, onion, and egg; mix well to combine.


 Shape mixture into patties, adding reserved liquid from salmon if the mixture is too dry.


 Heat oil in a large skillet over medium heat; add patties and cook until golden brown, about 3 to 4 minutes per side.


This haddock recipe is very quick and easy to make. A blend of seasonings spices up the mild flavor of this wonderfully light and flaky white fish.

 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; spray with cooking spray.


 Mix onion powder, paprika, garlic powder, black pepper, salt, and cayenne pepper in a small bowl; sprinkle seasoning over fish, then dot with butter.


 Broil in the preheated oven until fish flakes easily with a fork, 6 to 8 minutes.


Delicious roasted cabbage! I apologize for not having exact measurements but I don't typically measure. If anybody tries this and would like to give tips on measurements, please feel free!

 Gather all ingredients and preheat the oven to 450 degrees F (230 degrees C).


 Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.


 Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more.


A dry rub for ribs that's super flavorful and simple to make. Works great on a slab of pork ribs as well as on chicken.

 Mix brown sugar, paprika, salt, pepper, and garlic powder together in a small bowl. Rub into pork ribs.


An easy lasagna recipe that saves me lots of time. This dish satisfies everyone in the family. Try it tonight!

 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Stir in spaghetti sauce and simmer for 5 minutes.


 Combine cottage cheese, 2 cups of mozzarella cheese, eggs, 1/2 of the grated Parmesan cheese, dried parsley, salt, and pepper in a large bowl.


 Spread 3/4 cup of sauce in a 9x13-inch baking dish. Cover with 3 uncooked lasagna noodles, 1 3/4 cups of cheese mixture, and 1/4 cup sauce; repeat layers once more. Top with remaining 3 noodles, sauce, mozzarella, and Parmesan cheese. Pour 1/2 cup water along the edges of the dish. Cover tightly with aluminum foil.


 Bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes. Let stand 10 minutes before serving.


This cauliflower "potato" salad substitutes cauliflower pieces for potatoes. All the flavors you love in potato salad are here, minus a few carbs! Garnish with additional crumbled bacon and fresh parsley if desired.

 Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.


 Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.


 Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.


Roasted red potatoes at their best — plain and simple. Red potatoes are tossed with olive oil, salt, and pepper, then roasted to perfection.

 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the lowest position.


 Toss potatoes with oil, salt, and pepper in a bowl. Arrange, cut-side down, on a rimmed cookie sheet or jellyroll pan.


 Roast potatoes in the preheated oven until tender and golden brown, 20 to 30 minutes. Transfer to a serving dish.


This Amish potato salad has a sweet and sour dressing and is distinctively yellow. I grew up eating this salad in Pennsylvania Dutch country.

 Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.


 While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.


 Peel the potatoes if desired, and cut into medium dice. Place in a large bowl; mix in onion, celery, carrots, celery seed, and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.


I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

This is a super quick cinnamon swirl bread made from a batter that is wonderfully moist and yummy!

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.


 Mix together 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl; set aside.


 Combine flour, remaining 1 cup sugar, baking powder, and salt together in a large bowl. Combine egg, milk, and oil in a separate bowl; add to flour mixture. Stir until just moistened.


 Pour 1/2 of the batter into the prepared pan. Sprinkle with 1/2 of the reserved cinnamon-sugar mixture. Repeat with remaining batter and cinnamon-sugar mixture. Draw a knife through batter to marble.


 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes.


 Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.


A better than sex cake made with rich chocolate cake, caramel, toffee, and whipped topping... Need I say more?

 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.


 Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.


 Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.


 Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.


 Refrigerate until chilled through and serve right from the pan. Enjoy!


I crush my toffee candy bars into small chunks instead of crumbs — I like to have pieces I can chew on!

This cinnamon babka has a crunchy texture on the outside, is tender on the inside, and the cinnamon filling is similar to the gooeyness of a cinnamon roll. A perfectly delicious breakfast or dessert bread. Serve warm or toast and serve with butter or cream cheese.

 Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.


 Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.


 Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.


 While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.


 Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.


 Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.


 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.


 Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm.


Use rapid rise instant yeast in this recipe; if your yeast isn't in a .25 oz package, you will need 2 ¼ teaspoons. You don't want to make your braid too tight so that the bread has nowhere to go, but not so loose that you lose the effect. Aim to get between 5 and 7 twists.

This Polish cheese babka is just like the one my grandmother served every Easter.

 Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.


 Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.


 Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).


 Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.


 Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.


Use a farmers' cheese that resembles very dry cottage cheese; do not use the slicing cheese that is also called farmer cheese or Amish farmer cheese.

This easy pot roast recipe is warm, hearty, and delicious! Plus, the technique could not be more simple. The vegetables break down, combining with the meat's juices to create a sauce! Serve over horseradish mashed potatoes.

 Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper, then cook in hot oil until brown on both sides; transfer to a plate.


 Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes. Add butter, and cook until onions are translucent, about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.


 Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.


Dynamite sauce is a spicy, creamy sauce used in or on top of many sushi dishes. It also works as a great dipping sauce. Can be refrigerated for up to one week.

 Mix mayonnaise, sugar, and chili garlic sauce together in a small bowl until well combined.


This strawberry French toast casserole is easy to prep the night before and bake in the morning. It's served with a drizzle of warm homemade strawberry sauce. Perfect for a special brunch!

 Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 ½ cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.


 Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.


 Remove baking dish from refrigerator 45 minutes before baking.


 Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.


 Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.


This chocolate babka is soft and moist, and the fudgy chocolate filling just melts in your mouth when you bite into a slice. It's the perfect recipe for chocolate babka. 

 Prepare the dough: Warm milk and melt butter in a glass or ceramic bowl in the microwave for 30 seconds, or in a saucepan on the stovetop. Combine bread flour, all-purpose flour, yeast, and sugar. Add water, milk-butter mixture, egg, and salt to the dry ingredients and mix well.


 Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoons at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 ½ hours.


 Make chocolate filling and streusel while the dough is rising.


 For the filling: Stir together finely chopped chocolate, cinnamon, and sugar. Cut in chilled butter with a fork.


 Make the streusel: Combine confectioners' sugar and all-purpose flour; cut in chilled butter until the mixture resembles coarse crumbs.


 When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.


 Roll out one portion of dough on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with 1/2 of the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet.


 Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.


 Make the egg wash: Combine egg and water in a small dish and whisk to combine.


 Brush the loaves with egg wash. Sprinkle streusel on top. Bake the loaves, rotating the baking sheets to promote even browning, until the bread is a deep golden brown, about 25 minutes.


Babka is a Jewish bread made with a sweet yeast dough that you roll out, fill, and roll up again, then cut, twist, and bake in a loaf pan. Don't worry: It's seriously easy to do, tastes amazing, and looks fancy! Once you get the dough down, you can try it with other fillings.


 Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.


 Stir milk mixture into yeast mixture. Add 2 eggs and 2 ½  cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.


 Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.


 Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.


 Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.


 Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.


 With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!


 Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.


 Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.


 Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.


 Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.


If wrapped well, babka can be frozen for up to two months. Remove from the freezer and let thaw at room temperature before serving.

Unleavened bread has been used for years in our church for Communion bread. This recipe is easy to make without any raising agent and stores well in the fridge. Watch carefully when baking as ovens vary.

 Mix flour, oil, and salt together in a bowl; add water and mix with a pastry cutter until dough is soft. Form dough into 6 balls; press into disks onto the prepared baking sheet with your hands.


 Bake in the preheated oven until bread is cooked, 8 to 10 minutes.


Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting

This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.

 Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.


 Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.


 Whisk flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt together in a bowl until well combined.


 Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.


 Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.


 Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.


 While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.


 Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.


 Spread frosting over the cooled cake. Chill cake until ready to serve.


A traditional Mexican open sandwich with refried beans and melted cheese served with salsa. Perfect for breakfast, lunch, or as a tasty snack.

 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.


 Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.


 Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.


 Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.


Traditionally, molletes are served with Mexican sauce (salsa Mexicana), but any salsa would work with them.

A vegan banana spinach smoothie that is quick, easy, and surprisingly delicious. I make one of these tasty treats for myself every morning for breakfast, and it powers me all the way until lunch. I love the mild sweetness of the banana, but if you want it sweeter you could add sugar. I've also added different flavors like ginger, cinnamon, apple, or any number of ingredients. Raw vegans can substitute raw almond milk for the soy. Feel free to experiment with different versions, and enjoy the pure energy that comes from eating fresh, good-for-you food!

 Blend soy milk and spinach together in a blender until smooth. Add banana and pulse until thoroughly blended.


You can substitute vanilla soy milk for the plain soy milk if desired.

I love berbere spice, a classic Ethiopian spice blend, but it never occurred to me to make my own. Actually, traditional berbere spice would use whole spice seeds/pods that get toasted and ground, but I usually toast the spices during the cooking process. Berbere is one of the most delicious and versatile spice mixes ever.

 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.


This pork osso buco with shank isn't as rich as veal, but I like it better. If you want veal, you can use it here, too.

 Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.


 Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.


 Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.


 Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.


A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It's 10% ingredients and 90% technique, so it does take a bit of practice to perfect.

 Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.


 Heat 1 1/2 tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.


 Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.


 Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.


 Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.


This Alfredo sauce recipe always turns out rich and creamy! A delicious way to transform plain fettuccine pasta or steamed vegetables.

 Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.


 Add cheese and garlic; whisk continuously until heated through. Stir in parsley and serve.


I have found that Parmesan cheese doesn't always melt well and often substitute it with Gruyère cheese.

Irish stew is made with lamb. Every Irish household has its own recipe for this famous dish. I like to add chunky pieces of parsnip for a little sweetness and fresh rosemary for a distinct flavor and aroma. Fantastic on St. Patrick's Day served with a pint of the black stuff, of course!

 Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.


 Stir in onion, carrots, and parsnips and cook gently for a few minutes. Stir in water. Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 to 1 hour, depending on the cut of meat you used.


 Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.


 Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.


 Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.


 To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.


When cooked sous vide, lobster tails poached in butter turn out delicious. It's a romantic feast for a special dinner or Valentine's Day.

 Fill a large pot with warm water. Attach the sous vide cooker to the pot; set the temperature to 130 degrees F (54 degrees C).


 Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.


 Place 1 lemon slice in the bottom of a resealable plastic bag. Place lobster tail meat over lemon and spread with 1 teaspoon butter. Season with a pinch of parsley and garlic. Repeat with remaining lobster tail, lemon, butter, parsley, and garlic using a second resealable plastic bag.


 Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.


 Cook in the preheated water for 30 minutes. Remove the bags from the pot, open, and move lobster tails to a warm plate.


A delicious, creamy ham and potato soup that is chock-full of vegetables, so it's still good for you! A wonderful hearty soup the whole family will enjoy. Any variety of squash can be used.

 Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir in Italian seasoning, white pepper, salt, and bay leaves and continue to simmer.


 Meanwhile, melt butter in a saucepan over medium-low heat. Sprinkle in flour, whisking constantly, until thickened, about 1 minute. Slowly whisk in milk until mixture is smooth and thickened, 4 to 5 minutes.


 Stir milk mixture into simmering soup and cook until thickened and heated through, 3 to 5 minutes.


Easy chicken thigh stir-fry with vegetables. Serve over steamed rice.

 Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.


 Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes.


 Add chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.


 Whisk cornstarch and water together in a small bowl until dissolved; stir into pan. Add mushrooms; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.


Wonderful lamb soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!

 Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.


 Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.


 Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.


 Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.


This homemade New England clam chowder can be made any night of the week if you have a pantry stocked with canned staples like canned clams.

 Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.


 Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.


 Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.


 Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.


This khichdi Instant Pot recipe is made with two types of legumes, brown basmati rice, and goda masala, for a traditionally flavored Indian dish. Goda masala is a coconut-based seasoning, which gives this dish a fragrant and tasty edge. Khichdi is easy to digest, so it is nice for detox or when you want something light.

 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.


 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.


 Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.


 Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.


This Dijon chicken salad is wonderful and easy to prepare. Plus, most of the ingredients you likely have right in your pantry. Serve it on pita halves, croissants, or rolls.

 Mix together chicken, celery, green grapes, red grapes, cranberries, and chives in a large bowl.


 Whisk together honey, mustard, mayonnaise, salt, and pepper in a medium bowl. Pour over chicken mixture and stir to coat.


This air fryer bacon-wrapped shrimp is simple to put together with only 4 ingredients, but it's big on flavor!

 Place shrimp on a plate and sprinkle both sides with Cajun seasoning. Wrap each shrimp with 1 narrow strip of bacon and fasten with a toothpick. Refrigerate for 25 to 30 minutes.


 Place bacon-wrapped shrimp in the air fryer basket and cook in the preheated air fryer for 3 minutes. Flip and continue cooking until bacon is lightly crispy, 4 to 5 minutes more. You may have to do 2 batches depending on the size of your air fryer.


 Remove to a serving plate and drizzle with hot honey. Serve hot, being watchful of any toothpicks.


These pillowcase cookies are soft, slightly sweet sugar cookies that have the flakiness and softness of a scone or a biscuit. They're just the right level of sweetness without being overkill. According to Alzina Toups, a chef who specializes in Cajun cuisine, before heading back to the oyster reef during the long, cold winters, oystermen from Lafourche Parish would take pillowcases full of these sweet cookies to remind them of home. They were meant to survive the cold and the moisture on the reefs, so the texture is a cross between a sugar cookie and hard tack. 

 Whisk together flour, sugar, baking powder, and salt in a large bowl until combined. Grate in cold butter; stir mixture together until it resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.


 Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.


 Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.


 Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed. Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.


 Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan for 2 minutes, then transfer cookies to a wire rack to cool completely, about 15 minutes. Repeat with the remaining tray. Store cookies in an airtight container at room temperature for up to 1 week.


An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)

I got this sweet and sour sauce recipe with no ketchup from a friend in Alaska when I was stationed there years ago. After having to put up with the so-called 'sweet and sour sauce' that American Asian restaurants serve (theirs are only sweet), I was happy to receive it.

 Stir together sugar, chicken broth, vinegar, oil, soy sauce, salt, and garlic in a medium saucepan until combined; bring to a boil.


 Whisk together water and cornstarch in a small bowl until cornstarch is dissolved; whisk into boiling mixture. Cook sauce until thickened, 5 to 7 minutes.


Use a pot that allows room for the bubbling sauce to prevent burning your skin while stirring.

An ace curry — traditional, vegetarian, and tasty as all else! An Indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it. Garnish with shredded lime leaf and cilantro.

 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.


 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.


Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal.

 Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.


 Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.


 Cook gnocchi according to the package directions; drain them in a colander set in the sink.


 Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.


 To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.


These moist and delicious carrot and pineapple cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.

 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.


 To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.


 Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.


 Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.


 Pour batter into the prepared muffin cups, filling them 3/4 full.


 Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.


 To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.


 Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.


This recipe for rhubarb cake uses buttermilk for moist results. This cake is delicious served warm with ice cream. 

 Beat butter and sugar together in a large bowl with an electric mixer until lighter in color. Beat in egg and vanilla.


 Sift 2 cups flour, baking soda, and salt together in a separate bowl; add alternately with buttermilk to butter mixture.


 Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13-inch pan, and smooth the surface.


 Mix brown sugar, 1/4 cup butter, and cinnamon together; sprinkle evenly over batter.


 Bake in preheated oven until a toothpick inserted into the cake comes out clean and the top is golden, about 45 minutes.


This rhubarb coffee cake is great with a dollop of whipped cream or ice cream but it's also great on its own with tea or coffee. 

 To make the topping: Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.


 Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.


 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) and set aside.


 Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.


This rhubarb bread recipe will turn one of the wonderful gifts of spring into a delicious treat for the whole family.

 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.


 Stir milk, lemon juice, and vanilla together in a small bowl; let stand for 10 minutes.


 Mix 1 ½ cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda; stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts. Pour batter into prepared loaf pans.


 Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.


 Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 to 60 minutes.


This radish top soup is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick, rich, and so hearty!

 Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.


 Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.


 Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.


Lavender lemonade is a relaxing summer drink but you can enjoy this refreshing beverage any time of the year.

 Place lavender in a pitcher; pour boiling water over the lavender. Cover with plastic wrap and allow lavender to steep for 10 minutes; strain and discard lavender from water and return water to the pitcher.


 Add cold water, lemon juice, and sugar to the pitcher; stir until sugar dissolves. Refrigerate until serving.


Granita is a gorgeous Italian frozen iced dessert . You can make it any time of the year, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to pop your hot face into the freezer four or five times to stir. Mixing the granita with a fork several times as it freezes results in perfect icy crystals.

 Place berries into a blender with water, sugar, lemon juice, balsamic vinegar, and salt. Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish; the mixture should only be about 3/8 inch deep in the dish.


 Place the uncovered dish into the freezer until the mixture barely begins to freeze around the edges, about 45 minutes, it will still be slushy in the center.


 Keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges in towards the center; mix thoroughly. Close the freezer and continue to chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly again with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork three to four more times until the crystals are separate and the granita looks dry and fluffy.


Crunchy walnut-crusted salmon is flavored with lemon and dill for a simply elegant salmon meal you can whip up anytime.

 Place walnuts into a food processor and pulse to coarsely chop. Add bread crumbs, lemon zest, olive oil, and dill; pulse until crumbly and mixture sticks together. Season with salt and pepper.


 Arrange salmon fillets, skin-side down, on the prepared baking sheets. Brush the tops with mustard. Spoon 1/3 cup of the walnut-bread crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap and refrigerate for 1 to 2 hours.


 Discard plastic wrap and bake in the preheated oven until fish flakes with a fork, 15 to 20 minutes. Sprinkle lemon juice over fillets just before serving.


This navy bean soup recipe has a long list of ingredients, but it's so good! My mother made the best ham and bean soup, and my recipe is as close to hers as I can remember. My own family and friends love this soup. My hubby insists this soup alone would be worth another proposal!

 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.


 Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.


 When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.


Broiling grapefruit makes them a sweet addition to any meal or dessert. This recipe will work with a variety of fruits such as peaches, apricots, or pineapples.

 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.


 Place grapefruit halves, cut-sides up, onto a baking sheet; sprinkle each with about 1 1/2 tablespoons of brown sugar.


 Broil in the preheated oven until brown sugar melts and begins to bubble, 3 to 8 minutes. Let cool for a few minutes, then serve warm.


This green smoothie is great for detoxing — it's super easy and very healthy. Don't be put off by the color, it actually tastes pretty good and is great for digestion. 

 Blend pineapple juice, spinach, broccoli florets, pear, apple, and avocado in a blender until smooth.


If I want to reduce the sugar and make the smoothie even healthier, I use coconut water instead of pineapple juice.

The garlic and celery salts in this popcorn spice mix, plus paprika, give popcorn a garlicky and slightly smoky flavor. Sprinkle on hot popcorn and enjoy!

 Mix brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper together in a small bowl. Store in an airtight container.


 Spray a skillet with cooking spray and heat over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 7 minutes. Transfer to a plate.


 Add onion and bell pepper slices to the skillet. Increase the heat to medium-high and sauté until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.


 Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.


 Carefully open the package of cauliflower rice and divide between two bowls. Divide chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.


Coddle is a true Irish dish that has been enjoyed for years by all Dubliners, and it's soon to be enjoyed by your family! This is the traditional bare-bones recipe. 

 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving grease in the skillet. Roughly chop bacon into large chunks and transfer to a large pot.


 Cook sausages in the skillet in the reserved bacon grease until browned, turning occasionally, about 5 minutes. Transfer to the pot.


 Add onion to the skillet and cook until softened, about 5 minutes. Transfer to the pot.


 Arrange potatoes over onion in the pot. Pour in enough water to cover potatoes. Cover the pot and bring to a boil. Reduce the heat to the lowest temperature and simmer until potatoes are tender, 60 to 90 minutes. Garnish with parsley.


This refrigerator/freezer kumquat pie is surprisingly refreshing. It's made with kumquat purée.

 Beat condensed milk and whipped topping in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat purée. Pour into pie crust.


 Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.


This French-style split pea soup is a wonderful wintertime treat, with turmeric adding a bright, cheerful color. It’s a great way to use the rest of a spiral ham — just be sure to trim off all the fat. If reheating, add more stock or water as needed. Serve with crusty bread.

 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.


 Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.


 Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.


This is a fa gao recipe I came up with after searching through many different versions. It's light and fluffy yet still traditional, representing prosperity during the New Year.

 Pour warm water into a small bowl, then sprinkle yeast over the surface. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.


 Sift cake flour, cornmeal, sugar, and salt together in a small bowl.


 Beat milk, melted butter, egg, and vanilla in a large bowl until smooth. Stir in flour mixture until just combined. Stir in yeast mixture until smooth. Cover with a light cloth and let rise in a warm place until doubled in volume, 1 to 2 hours.


 Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat.


 Pour risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert. Cover the pan and steam until a toothpick inserted into the center comes out clean, about 25 minutes.


 Transfer the pan to a wire rack to cool for 10 minutes, then remove cake and place directly onto the wire rack to cool completely.


You’ll love this garlic-studded, herb-rubbed roast pork. Pork shoulder is such a great cut of meat. I cooked this in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy, and crusty.

 Cut about six holes into each side of pork roast with a sharp knife; insert one garlic clove half into each hole. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, then season with Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.


 Roast in the preheated oven for 3 hours. Turn the oven off with roast inside and leave it to rest for 1 hour. Then refrigerate the roast, 8 hours to overnight.


 Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.


 Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.


 Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.


 Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.


Try these rosemary potato fries in your air fryer. They are quicker and just as tasty as if you'd roasted them in your oven, and you don't need to heat up the whole house to make them! Serve with your favorite aioli or dipping sauce.

 Place potatoes into a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.


 Working in batches if necessary, place potatoes in an even layer in the air fryer basket. Cook in the preheated air fryer for 10 minutes. Flip wedges with tongs and continue to cook to the desired doneness, about 10 more minutes.


This recipe for black-eyed peas with bacon will convince even the most skeptical person that beans are delicious!

 Cook bacon in a 5-quart Dutch oven over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.


 Heat bacon drippings over medium-high heat. Add onion, celery, and garlic and cook until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.


 Reduce the heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.


This hearty Instant Pot seafood chowder is full of veggies and flavor, and it's simple to make. 

 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon and brown for 5 to 7 minutes. Add garlic and sauté for 30 seconds. Add onion, then stir in celery and carrot. Cook for 1 to 2 minutes, stirring occasionally. Turn off.


 Layer potatoes on top of vegetable mixture, then corn. Pour in vegetable broth. Place haddock on top, followed by shrimp and scallops. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.


 Select the Sauté function and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.


Sloppy Joes made with venison, preferably from a female deer. Serve on sesame buns.

 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.


Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce

These goat cheese chicken thighs are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating.

chopped sun-dried tomatoes with herbs (such as California Sun-Dry)

 Combine goat cheese and sun-dried tomatoes in a small bowl. Combine flour, salt, and pepper in a second small bowl.


 Place chicken thighs onto a cutting board and cover with a layer of plastic wrap. Pound thighs gently with a meat mallet to flatten. Spread an equal amount of goat cheese mixture evenly down the middle of each thigh. Starting at the short end, roll meat around filling and secure with toothpicks or kitchen twine.


 Dredge each chicken roll in the flour mixture, then shake off any excess and place onto a plate.


 Heat 2 tablespoons butter and olive oil in a skillet over medium-high heat. Place chicken into the pan and cook until browned, about 2 minutes per side. Transfer to an oven-safe dish.


 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


 Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat until bubbly and brown. Add sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring to a simmer, then reduce the heat to low.


 Transfer chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Transfer to plates and spoon sauce over top.


This sheet pan fried rice is a restaurant favorite, with crisp-tender veggie bites among salty fried rice, drizzled with a creamy Sriracha mayo. By cooking this on a sheet pan, the rice gets crispy all around the edges, which isn't so easy in a regular skillet. Plus, it makes for a fun presentation and a super easy cleanup. Add cooked chicken or shrimp if desired.

 Set an oven rack in the center of the oven and preheat the oven's broiler.


 Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.


 Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until rice is just golden, 8 to 10 minutes, stirring halfway through.


 Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.


 Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.


 Drizzle Sriracha mayo over fried rice and sprinkle with green onions.


I used three 8.8-ounce packages of Ben's Original Ready Rice, prepared according to the package directions and then cooled.

Serve your family this easy sheet pan chicken and veggies meal topped with a delicious mustard vinaigrette. It’s nutritious, well-rounded, and great if you’re running short on time. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus, it's super affordable and requires minimal cleanup.

 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.


 Prepare the chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared baking sheet with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.


 Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.


 Roast in the preheated oven until chicken is cooked through, golden, and crisp, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


 Meanwhile, prepare the vinaigrette: Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.


This Louisiana beef stew is made with tomatoes, carrots, and raisins. It's flavored with molasses and served with steamed rice.

 Combine flour, salt, celery salt, ginger, garlic salt, and pepper in a small bowl. Sprinkle mixture evenly over beef.


 Heat bacon drippings in a large, heavy-bottomed pot over medium-high heat. Add seasoned beef and brown, stirring as necessary. Drain excess fat.


 Add onions, diced tomatoes, molasses, water, and vinegar. Bring to a boil, then cover and simmer for 2 hours.


 Add carrots and raisins; simmer until carrots are tender, about 30 minutes. Serve with steamed rice.


Our recipe for sautéed broccoli is an easy side dish that pairs well with any meal. Simply sauté broccoli florets in Country Crock Spread for buttery flavor, then simmer in vegetable broth until perfectly tender.

 Heat Country Crock Spread in large nonstick skillet over medium heat. Add garlic and cook for 30 seconds. Add broccoli and cook until crisp-tender, 4 to 5 minutes.


 Add broth and simmer until broccoli is tender, about 5 minutes. Season to taste with salt and pepper.


This hearty Irish lamb stew in the Instant Pot is easy to make and perfect for a chilly day! Serve as-is or with rice on the side.

 Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.


 Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.


 Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.


 Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.


Spice up your night with this sheet pan harissa chicken. The North African red pepper sauce adds depth and kick to this one-pan meal that's perfect for weeknights.

 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with foil.


 Spoon 1 teaspoon harissa sauce under the skin of each chicken thigh, then transfer to the prepared pan. Spread carrots, cauliflower, and potatoes around chicken; drizzle evenly with oil, then sprinkle with salt and pepper.


 Roast in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes, stirring the vegetables halfway through. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).


 Stir together parsley, garlic, and orange zest in a small bowl.


 To serve, toss vegetables with remaining 2 teaspoons harissa sauce and sprinkle with parsley mixture.


This leg of lamb recipe is simple to prepare with thin slices of garlic and rosemary. Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

 Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper.


 Place lamb on a roasting pan; arrange several sprigs of fresh rosemary under and on top of the lamb.


 Roast in the preheated oven for 1 3/4 to 2 hours, or until an instant-read thermometer inserted into the center of the lamb reads at least 135 degrees F (57 degrees C) for medium-rare to medium doneness.


 Cover lamb with aluminum foil and let rest for at least 10 minutes before carving.


Niçoise salad is a delightful French salad featuring tuna, potatoes, tomatoes, fresh green beans, hard-boiled eggs, and olives on a bed of greens. A great summer meal that you can dress up with other garden vegetables like asparagus if you like!

 Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.


 Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.


 Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.


These easy peanut butter cookies are made with just 3 ingredients. They're quick to make, and the cookies taste wonderful! It's a great recipe for kids that are just learning to bake.

 Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.


 Mix peanut butter, white sugar, and egg in a medium bowl until smooth.


 Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet; flatten each with a fork, making a criss-cross pattern.


 Bake in the preheated oven until cookies are just barely brown on the bottoms, about 6 to 8 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.


This lemon icebox pie recipe comes together in no time at all — it's as easy as 1-2-3! My grandma taught me how to make it. It appeals to anyone who loves a tart and tangy dessert and is very enjoyable on a hot day. You can add whipped cream if you like.

 Beat condensed milk and egg yolks in a bowl with an electric mixer until smooth. Add lemon juice and stir until mixture begins to thicken. Pour into graham cracker crust.


 Refrigerate pie until set in the middle, 6 hours to overnight.


This lemon icebox pie is a family favorite when a no-bake, fast pie is needed. And family members too small to use the oven can make dessert! Very pretty when garnished with whipped cream and mint leaves.

 Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.


 Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.


This lemon icebox pie with meringue has an easy-to-make creamy lemon filling.

 Beat condensed milk, egg yolks, and lemon juice together in a medium mixing bowl; pour mixture into graham cracker crust.


 Beat egg whites with sugar in a separate glass or metal mixing bowl until stiff peaks form. Spread evenly on top of lemon filling.


 Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.


This recipe contains raw egg. We recommend that young children, older adults, and people who are pregnant or immunocompromised do not consume raw egg.

This strawberry rhubarb crumble pie is a fabulous dessert for summer. The filling is sweet and tart with wonderful hints of cinnamon and nutmeg. A very easy-to-make buttery and flaky crust complements it perfectly! 

 Preheat the oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.


 Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.


 Mix 1 ¼ cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.


 Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.


This rhubarb and ginger jam is a warming, spicy spin on rhubarb jam. The ginger will wake up your taste buds!

 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.


 Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within ¼-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.


 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.


 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).


This dill potato salad recipe is a great alternative to the familiar yellow potato salad. The dried dill weed is much more flavorful than fresh.

 Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.


 Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.


My mother would not be happy if she knew I made our family recipe for choereg public. But why keep a good thing to myself! Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. 

 Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.


 Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.


 Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.


 Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.


 When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.


 Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.


 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.


 Bake in the preheated oven until nicely golden brown all over, about 25 minutes.


This bread takes some level of skill, but anyone used to handling yeast should not have a problem.

Serve this beautiful strawberry cobbler warm with whipped cream or ice cream.

 Preheat the oven to 400 degrees F (205 degrees C). Grease a 2-quart baking dish.


 Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.


 Sift flour, sugar, baking powder, and salt together. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs; stir in cream. The mixture should be fairly soft. Spoon on top of berries.


 Bake in the preheated oven until cobbler is golden brown and filling is bubbly, about 25 minutes.


Growing up, this Italian Easter bread with anise was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery-quality bread in two hours. Try this South Philly Italian tradition and keep the heritage alive. Buona Pasqua a tutti!

 Mix 1 cup of flour with sugar, salt, and yeast in a bowl; stir well. Place milk and anise extract into a small saucepan over low heat; warm to about 110 degrees F (43 degrees C). Make a well in the center of flour mixture with your hand, and pour in milk mixture; swirl with your hand in a circular motion to combine flour mixture with milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.


 Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.


 On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)


 Grease a baking sheet; lay the loaf onto the prepared sheet and cover with a damp towel. Let dough rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.


 Preheat the oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.


Tasty hamburger "steaks" smothered in gravy and onions. Serve with hot rice or potatoes for an easy-to-make dinner classic. It's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!

 Mix ground beef, bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls and flatten into patties.


 Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm.


 Sprinkle flour over onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.


 Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.


I created this blueberry and rhubarb crisp because I still had tons of rhubarb hanging around in my freezer and I didn't want the go-to strawberry-rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

 Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.


 Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.


 Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.


Ashure is a traditional Turkish dessert with rich ingredients cooked especially for Eids. It's delicious, for real!

 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.


 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.


 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.


 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.


 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.


Red-eye gravy has a wonderful flavor and pairs perfectly with ham. The way the bitter coffee marries with the sweet, smoky fat is delicious.

 Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan.


 Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate.


 Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and pour coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.


Make a strawberry crisp for a wonderful way to use those you-pick strawberries from the farm. It's easy to make, and you will probably have most of the ingredients on hand. Serve warm, à la mode.

 Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9x13-inch baking dish.


 Combine 1 ½ cup flour, 1 ¼ cup sugar, butter, rolled oats, and salt in a bowl; mix by hand or with a pastry cutter until crumbly and well mixed. Spread over strawberry mixture.


 Bake in the preheated oven until bubbly and light brown, about 45 minutes.


These crispy battered and fried dandelion flowers taste amazing! They make a great appetizer or you can sprinkle some on a green salad for added crunch factor. These edible flowers are nutritional powerhouses, bursting with vitamin C. 

 Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.


 Mix together flour, curry powder, and salt in a small bowl or measuring cup. Beat egg in a large bowl; stir in flour mixture until smooth. Pour in beer; mix until batter is similar to runny pancake batter. Add more beer if batter is too thick.


 Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat oil until it begins to shimmer.


 Working in batches, dip dandelion flowers into batter, then gently drop in hot oil and fry until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or a wire rack; serve warm.


It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans. 

 Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 ½ ounces of petals and discard the stems and leaves.


 Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.


 Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.


 Pour into a bottle and store in the refrigerator. The syrup will keep for up to 1 month.


This red-eye gravy recipe uses ham stock cubes instead of ham drippings so you can make it from scratch to serve with any meal. 

 Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.


 Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes.


 Add stock mixture, ½ cup at a time to the roux, stirring constantly, until it has the consistency of gravy, 5 to 7 minutes.


 Stir in black pepper. Remove from heat. Serve warm with meal of choice.


This traditional flour tortilla recipe makes soft and delicious homemade tortillas that taste much better than store-bought. Do not substitute vegetable oil or shortening for the lard.

 Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.


 Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.


 Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.


Learn how to cook asparagus on the stove by pan-frying it in butter with garlic for a delicious Italian-style side dish. My family (even the kids) love asparagus cooked this way! 

 Melt butter in a skillet over medium-high heat. Add olive oil, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds.


 Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 10 minutes.


My grandmother always made this cornbread dressing for holiday dinners and for family gatherings at other times of the year. Use your favorite cornbread mix to make a batch of cornbread, and then crumble it for use in this family-favorite recipe. I hope you enjoy it as much as I have!

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.


 Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.


 Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.


 Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.


These spinach cheese squares are always a favorite at every Christmas party. 

 Place butter in a 9x13-inch baking dish and melt butter in the oven. Remove the dish when butter is melted, about 3 minutes.


 Beat eggs in a large mixing bowl. Mix in flour, milk, and baking powder until combined. Mix in cheese, spinach, and onion. Spoon mixture into the buttered baking dish.


 Bake in the preheated oven for 35 minutes. Let cool for 45 minutes, then cut into bite-sized squares.


This is my Grandma's pork chop recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but it's great for a special dinner, and my husband loves it!

 Melt butter in a large skillet over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove pork chops to a baking pan or Dutch oven.


 Pour mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping up any bits of pork that are stuck to the pan.


 Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.


 Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes.


 Remove chops from the pan to a serving platter, and place the baking pan on the stovetop over medium heat. Stir together cornstarch and water. When the juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over chops, and serve.


Sriracha sauce (also known as rooster sauce) is possible to make at home with just a few ingredients! It's really fun and there's hardly any work involved. Serve this homemade hot sauce on just about anything.

 Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.


 Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.


 Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.


 Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.


 Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.


My cousins grew up on a reservation in South Dakota, and this is how we always made our fry bread (with yeast).

 Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.


 Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.


 Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).


 Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.


 Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.


 Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.


These moist strawberry rhubarb muffins have a subtle hint of orange that complements the tang of the rhubarb. Delicious! 

 Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.


 Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.


 Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Spoon batter into the prepared cups, filling almost to the top.


 Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 to 30 minutes. Cool in the pans for at least 10 minutes before removing them.


You can use light oil instead of melted butter, or a combination of the 2 to make ½ cup.

My mom always made creamed asparagus when I was a kid. It's delicious on toast! I like to pour over one slice of toast, add another on top, and then pour more creamed asparagus on top.

 Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.


 Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.


 Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.


This yummy spinach soup is made with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.

 Melt butter in a stockpot over medium heat. Add carrots, scallions, and garlic; cook and stir until scallions are soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil.


 Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.


This warm spinach salad with bacon dressing is a classic restaurant-style dish. It looks and tastes like a lot of work, but can be prepared in no time! 

 Place spinach into a large serving bowl; top with Swiss cheese, hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, and almonds.


 Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened, about 2 minutes. Whisk in vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon until heated through; season to taste with salt and pepper.


This broccoli pasta salad is full of Italian flavors and is delicious warm or cold. Perfect for summer picnics or potlucks. 

 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.


 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.


 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.


These deviled eggs with homemade potato salad stuffing make a great brunch dish or appetizer for a crowd.

 Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.


 While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.


 Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.


 Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.


This old-fashioned rhubarb pie has a creamy, sweet-tart filling. It's a favorite in our house during rhubarb season. My husband, who doesn't care much for rhubarb, loves this pie!

 Arrange pie crust in a 9-inch pie pan. Spread rhubarb in an even layer in the bottom of the crust.


 Whisk egg, white sugar, sour cream, and 1/3 cup of flour together in a medium bowl until smooth. Pour over rhubarb.


 Mix 1/2 cup of flour and brown sugar together in a small bowl; stir in melted butter until mixture is crumbly. Sprinkle over top of the pie.


 Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake until the edges have puffed, and the topping is golden, about 40 minutes. The center may still be slightly jiggly. Cool completely before slicing and serving.


This warm potato salad has loads of creamy dressing made with mayo, Parmesan, Dijon mustard, vinegar, cayenne pepper, and paprika for a bit of a kick!

 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.


 Whisk mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika together in a large bowl.


 Add potatoes, red onion, and green onions; gently toss to combine.


This wilted spinach salad with bacon and hard-boiled eggs is served with a warm dressing for a delicious main dish or side! It's very popular with my family and friends.

 Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.


 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.


 Heat the reserved drippings over low heat. Whisk 2 remaining eggs, sugar, white vinegar, and red wine vinegar together in a small bowl; add to warm drippings and whisk until thickened, about 1 minute.


 Pour warm dressing over spinach; add crumbled bacon and toss to coat. Garnish with chopped egg.


This wilted lettuce salad with bacon and green onion is lightly coated with a delectable warm dressing made with bacon drippings, lemon, vinegar, and a pinch of sugar. Delicious!

 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, crumble and set aside; reserve bacon drippings in pan.


 Add vinegar, lemon juice, sugar, and pepper to the pan with bacon drippings; carefully stir over medium heat until hot.


 Combine lettuce and green onions in a large bowl; add warm dressing and toss to evenly coat. Sprinkle salad with bacon and serve.


This BLT pasta salad with chunks of tomato, crispy bacon, and lettuce smothered in ranch dressing is an easy but delicious salad that I'm always asked to bring to potlucks. It is full of flavor! 

 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.


 Meanwhile, cook bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels; crumble and set aside.


 Combine pasta, 3/4 of the bacon, tomatoes, onion, ranch dressing, and pepper in a large bowl; toss to coat. Mix in lettuce. Top with remaining bacon.


We love this Caesar potato salad with bacon on a summer's day, but it's delicious any time of year. 

 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.


 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.


 Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.


This slow cooker ham with pineapple is simple to make with just 3 ingredients, but it's delicious nonetheless! It was a big hit at an Easter party a few years back!

 Place ham in slow cooker with the fattier side facing down. Use toothpicks to attach pineapple rings to the ham; pour over pineapple juice. Pour cola into the slow cooker.


This is my go-to pasta salad for a big crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Tastes best when refrigerated overnight.

 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.


 While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.


 Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.


You can use any semi-hard cheese for this; you can either cube or crumble it.

Easy, spicy, steamed shrimp with Old Bay seasoning. Great for a super-quick dinner with a salad.

 Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.


 Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.


Matzo brei is a traditional Jewish breakfast dish made with matzo and scrambled eggs that everyone looks forward to eating during Passover. It's so comforting — it's great anytime! Use flavored matzo or add sautéed onion if you like, or serve with sugar, cinnamon, and applesauce for a sweet version.

 Break matzo into pieces in a bowl; cover with hot water and soak until matzo just begins to soften, about 30 to 60 seconds. Drain and squeeze out water; set matzo aside.


 Beat egg, salt, and pepper together in a small bowl until fluffy; mix in matzo.


 Heat butter or oil in a skillet over medium heat; pour matzo-egg mixture into pan. Cook until egg is cooked on one side, about 1 minute; flip and cook on other side, about 1 minute more.


These butter tarts are a big hit every time I make them. The filling is sweet with maple flavor and packed with raisins. These mini tarts pair well with whipped cream or your favorite vanilla ice cream.

 Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.


 Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.


 Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.


For the pastry, I use the recipe on the Tenderflake shortening package and freeze any leftover dough. You can also purchase ready-to-bake tart shells in the freezer section of the grocery store.

Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.

 Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.


 Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.


 Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.


 Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.


 Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.


Grew up eating golumpki. Yes I'm mostly Polish, but always wanted more sauce on them and didn't like the 'mushiness' of the burger inside. This is the version I came up with and hope you enjoy!

 Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.


 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.


 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.


 Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.


This deep-dish pizza recipe features a unique buttery cornmeal crust. Home cooks will find it more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings — just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

 Make the dough: Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour, in that order. Knead, stopping occasionally to scrape down the sides and adding more flour as needed, until smooth and elastic.


 Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and transfer to a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.


 While the dough is rising, simmer pizza sauce in a pot over low heat until very thick, 60 to 90 minutes.


 Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush the skillet with 1 1/2 teaspoons olive oil. Place dough into the skillet; stretch and pull to evenly distribute it over the bottom and sides.


 Apply fillings and toppings in order as follows: Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella over provolone, then add Italian sausage and firm mozzarella. Ladle pizza sauce generously over top. Grate Parmesan cheese over pizza sauce, then fold the crust edges in towards the center to seal in the sides. Drizzle 1 tablespoon olive oil over crust and center of pizza.


 Bake in the center of the preheated oven until crust sounds hollow when tapped and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.


Turn your kitchen into a sourdough bread bakery with this easy recipe and my sourdough starter recipe. Making your own sourdough bread does take a while, but the amount of actual work is minimal — and the finished loaf is spectacular!

 Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky.


 Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C).


 Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours.


 Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape.


 Cover and refrigerate for 12 hours to slow the fermentation process.


 Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.


 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.


 Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.


 Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes.


 Transfer loaf to a wire rack and let cool completely before slicing.


This cheesy scalloped potatoes and ham casserole features layers of buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce. It's a quick and easy recipe that is perfect as a holiday side dish or a cozy meal on a chilly night!

 Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish with butter.


 Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until slightly softened, 3 to 4 minutes. Whisk in flour and cook until golden brown, about 2 minutes. Pour in half-and-half and milk; whisk until sauce is thickened, 3 to 4 minutes more. Remove from heat; season with salt and pepper. Stir in garlic powder, Worcestershire sauce, onion powder, and paprika.


 Place 1/2 of the sliced potatoes into the prepared baking dish; top with 3/4 cup ham. Sprinkle with 1/4 cup Cheddar cheese and 1/4 cup Monterey Jack cheese. Pour in 1/2 of the sauce from the skillet. Repeat layering the remaining potatoes, 3/4 cup ham, 1/4 cup Cheddar, 1/4 cup Monterey Jack, and sauce. Cover the dish with aluminum foil.


 Bake in the preheated oven for 40 minutes. Remove the foil and continue to bake until cheese is golden and sauce is bubbling, 20 to 30 minutes more.


This cheesy chicken broccoli rice casserole is very easy to make. You can leave out the onion but it does add flavor. It can be made ahead and frozen.

 Bring water to a boil in a medium saucepan; stir in instant rice, cover, and remove from heat. Let stand for 5 minutes.


 Mix prepared rice, chicken, broccoli, processed cheese, condensed mushroom soup, condensed chicken soup, milk, butter, and onion in a 9x13-inch baking dish.


 Bake in the preheated oven until cheese is melted, about 30 to 35 minutes. Stir halfway through cooking to help cheese melt evenly.


You can cut this recipe in half with good results. I use just one can of cream of mushroom soup when I make half.

This baked mac and cheese recipe was given to me by my friend Katie. It's a longtime favorite in her family.

 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain well.


 Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt; cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.


 Turn off the heat and stir in Cheddar cheese until cheese is melted. Add macaroni and stir to coat; pour into a 9x13-inch baking dish. Mix the remaining 1/4 cup of melted butter and crushed crackers together in a bowl; scatter evenly over macaroni mixture.


This decadent, filling dish is like cheese cannelloni, but with ham instead of pasta. It is a quick and easy dinner that is perfect for a weeknight meal. Serve over mashed potatoes, pasta, polenta, or rice.

finely grated Parmigiano-Reggiano (1/2 cup packed if grated on a microplane)

 Heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and a large pinch of salt. Sauté, stirring occasionally, until mushrooms start to turn golden brown and onions are transparent, about 5 minutes.


 Make space in the center of the pan, add garlic, and cook until fragrant, about 30 seconds, adding more olive oil if needed. Add bell peppers and sauté until they just start to soften, about 2 minutes. Season with black pepper, cayenne, and more salt to taste if needed.


 Remove from heat, transfer to a baking dish or pan, and preheat the oven to 400 degrees F (200 degrees F).


 Combine ricotta, Parmesan, and Monterey Jack cheese in a bowl. Season with parsley, salt, pepper, and nutmeg. Mix well until all ingredients are incorporated.


 Divide filling between 4 slices of ham, and roll each up into a tube.


 Set on top of vegetable mixture, and top with grated Monterey Jack cheese.


 Bake in the preheated oven until cheese is melted and everything is heated through, 25 to 30 minutes.


Saganaki is a Greek appetizer made with fried kasseri cheese. The ritual of adding brandy and flambéing the cheese was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!" as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.

 Brush each side of kasseri cheese with water; dredge both sides in flour, making sure the surface is completely covered.


 Preheat a well-seasoned cast iron skillet on medium-high heat until smoking; pour in olive oil. Carefully place floured cheese in hot oil and cook until cheese begins to ooze and a golden-brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until the bottom is golden brown, about 30 seconds more.


 Remove from the heat and place skillet onto a napkin-lined plate. Pour brandy into the skillet over the cheese. Light the brandy using a fireplace lighter. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.


This fun honeycomb candy goes by many names; cinder toffee, sponge candy, and my personal favorite, "hokey pokey," but no matter what you call it, this eye-catching confection is a proven crowd-pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong with this recipe.

 Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.


 Whisk sugar, corn syrup, water, and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C).


 Remove from heat. Whisk in baking soda until just incorporated.


 Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.


 Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.


 Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).


 In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.


My version of chicken tinga is full of Mexican flavors and similar to the one with the red sauce that I order at my favorite taqueria. Can be used on tostadas or in burritos, quesadillas, flautas, or tacos. 

 Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.


 Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.


 Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.


 Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.


 Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.


 Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.


A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

 Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.


 Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.


 Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.


 Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.


 Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.


This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn't call for any hard-to-find ingredients. I served this with some bok choy brown rice.

 Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.


 Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.


 Remove chops to a plate, scraping any excess marinade back into the baking dish.


 Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.


 Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.


 Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).


 Plate each pork chop and spoon a portion of the sticky garlic sauce on top.


This loco moco is an amazing Hawaiian comfort food classic made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? Sometimes, we all get hangry, so this cheap, filling bowl of goodness is the perfect solution, whether you're a broke student or an older professional who wishes you were. Garnish with green onions.

 Whisk together beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil in a bowl; set aside.


 Melt 1 teaspoon butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are nicely browned, about 5 minutes. Flip patties; add green onions and cook until both beef and onions are browned, 4 to 5 minutes. Remove patties and most of green onions to a plate.


 Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.


 Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.


 Divide rice between 2 serving bowls. Place patties over rice, spoon gravy on top, and add fried eggs.


My version is pretty straightforward—a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

 Whisk flour, baking powder, and salt together in a mixing bowl.


 Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.


 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.


 Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.


 Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.


 Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.


 Transfer biscotti to a cooling rack; let cool to room temperature.


This easy oven method for baked "fried" rice produces something very similar to classic fried rice, but you don't need leftover rice to make it. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. If using a different kind of rice or pan size, just adjust the cooking time. Garnish with green onions and serve with a runny poached egg on top if desired.

 Place rice in an 8x12-inch baking dish. Drizzle in canola and sesame oils, then toss rice until completely coated. Add ham, green onions, bell peppers, carrots, peas, garlic, and salt. Stir until well combined.


 Bring chicken broth, soy sauce, and chile paste to a boil in a saucepan over high heat. Pour broth over rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.


 Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Increase the oven temperature to 475 degrees F (245 degrees C).


 Carefully remove the foil and fluff rice with a fork. Taste and adjust seasoning. Return to the oven and cook until rice is browned and crusty on top, about 10 minutes.


I made this pumpkin rolls recipe for a friend who loves pumpkin. I looked at a few pumpkin pie recipes and tried to include some of the same ingredients. The result was delicious! Pumpkin pie spice does double duty in both the pumpkin dough and the sugary filling and the sweet cream cheese glaze makes these tender, moist pumpkin rolls just perfect for a fall or winter brunch.

 Make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.


 Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.


 Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)


 Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter. Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough.


 Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls.


 Transfer rolls to the prepared baking dish with the cut-sides facing up. Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.


 While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.


 Remove pumpkin rolls from the oven and immediately spread glaze over top. Serve and enjoy!


I came up with this chicken carbonara penne recipe when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was not going to happen). I happened to have everything else on hand anyway. I've had friends try this, and they loved it. I hope you do, too!

 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.


 Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.


 While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.


 Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta and stir until coated with sauce.


You'll love this grits casserole with ground sausage and cheese, especially if you're from the South. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits for breakfast!

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.


 Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted.


 Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture.


 Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture.


 Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper.


 Bake in the preheated oven until lightly browned, about 30 minutes.


These Santa Claus cookies are super cute, easy to make, and so much fun to decorate with the kids!

 Combine flour, baking powder, and salt in a medium bowl; set aside.


 Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extracts; mix well. Gradually add flour mixture beating on low speed after each addition until well blended.


 Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until throughly chilled and firm enough to handle.


 Preheat the oven to 325 degrees F (165 degrees C). Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside.


 Roll out one portion of dough to 1/4-inch thickness on a floured surface with a floured rolling pin. Cut out cookies with the prepared cutter; transfer them onto prepared baking sheets using a metal spatula, placing them 1-inch apart. Repeat with remaining dough, spraying the cutter with additional cooking spray as needed.


 Bake in the preheated oven until edges are golden brown, about 7 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.


 Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes.


 Top beard with whipped cream just before serving. Serve and enjoy!


These simple, yummy, cheesy scalloped potatoes are baked in a homemade white sauce flavored with Swiss cheese.

 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.


 Arrange sliced potatoes in the casserole dish; season with salt.


 Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.


 Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.


These scalloped red potatoes are rich, cheesy, and creamy. This recipe is from my mom and after trying most of the top rated recipes on this site, I still think it's the best. Total comfort food!

 Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.


 Wash and peel potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Arrange potatoes in the prepared dish.


 Melt butter in a large pot over medium-high heat. Cook onion and garlic in melted butter until soft and translucent, 7 to 10 minutes; stir in broccoli soup, celery soup, milk, salt, pepper, and about ½  of the Cheddar cheese; cook until cheese has melted. Pour cheese mixture over potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or a lid.


 Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.


Start these slow cooker scalloped potatoes in the morning before you leave for work and come home to a deliciously cheesy side dish the whole family will love. 

 Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.


 Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.


 Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.


 Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.


Slow cooker scalloped potatoes and ham is a big hit in my house, especially with my kids. If you like ham and potatoes, you'll love this creamy recipe!

 Place sliced potatoes into the slow cooker. Mix shredded cheese, ham, and onion together in a bowl. Add to potatoes in the slow cooker; mix well.


 Stir condensed soup and water together in the bowl. Season with garlic powder, salt, and pepper. Pour evenly over potato mixture.


These scalloped potatoes and ham are cooked in a delicious homemade cheese sauce. If you prefer a little kick, try adding a dash of cayenne pepper to the sauce. 

 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.


 Bring a large pot of water to a boil. Add potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well and set aside.


 Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.


 Layer ½ of the potatoes in the bottom of the prepared baking dish. Top with 1 ½ cups diced ham and ½ of the Cheddar cheese sauce. Repeat another layer with remaining potatoes, ham, and sauce.


 Bake in the preheated oven until the top is lightly browned, about 1 hour.


You won't miss the lasagna noodles in this Passover dish that's quick to assemble using whole matzo sheets, cottage cheese, marinara sauce, and shredded mozzarella.

 Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds; drain.


 Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over matzo. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.


 Bake in the preheated oven until cheese is melted and sauce is bubbly, about 30 to 40 minutes.


Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches — sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! 

 For the crust: Combine flour, salt, butter, and olive oil in a large bowl. Blend butter into flour with a pastry cutter or your fingertips until it resembles coarse crumbs. Make a well in the center of flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.


 Transfer dough to a work surface and press into a disk. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.


 To make the filling: While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.


 Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.


 Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.


 Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.


 Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.


 Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.


 Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.


 Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.


Make your very own gingerbread house to enjoy throughout Christmas and the festive season. A new tradition to build with the kids, you can build the house days before in stages, then let the kids join in to decorate.

 To make the gingerbread: Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy. Stir in molasses and egg yolks.


 Combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl; mix into the butter mixture until a smooth dough forms.


 Shape dough into a ball. Wrap in plastic wrap and chill for at least 1 hour.


 Cut 4 wall panels and 2 rectangular roof panels out of paper to use as templates for the gingerbread house.


 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Turn chilled dough out onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others.


 Roll out the 4 smaller portions of dough 1/4-inch thick; use the templates to cut out 4 walls.


 Roll out remaining dough portions; use the templates to cut out 2 roof panels. Roll out any remaining dough and cut into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets.


 Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from oven and let cool on baking sheet for 3 to 5 minutes. Transfer to wire racks. Let stand at room temperature, 8 hours to overnight.


 To make the icing: Lightly whisk 2 egg whites in a large bowl. Gradually beat in 3 ¾ cups of confectioner's sugar, adding more if necessary, until a smooth icing forms with firm peaks.


 Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into icing so that it sticks firmly and stands upright, using cans or jars to help support the wall.


 Take an end wall and ice both of the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position.


 Leave the walls to harden together for at least 2 hours. Keep remaining icing in the bowl, cover with a wet towel, lay a plate on top, and refrigerate so it does not dry out.


 Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position; the roof should overlap the walls to make the eaves. 


 Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow to set until firm, 8 hours to overnight.


 Lightly whisk remaining 4 egg whites together in a large bowl. Gradually beat in the remaining 10 cups confectioners' sugar until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate house with candies.


 Finish the gingerbread house with a thin layer of sifted confectioners' sugar.


This million dollar cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.

 Mix and bake cake mix as per package instruction for two 9-inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.


 Whip cream cheese in a large bowl until soft, then gradually mix in confectioners' sugar. Stir in pineapple with juice and drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in dry pudding mix. Fold in whipped topping.


 Place one cake layer on a cake plate cut-side up; spread with frosting. Place another layer cut-side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. For best results refrigerate overnight before serving.


This boneless leg of lamb recipe is easy to make with plenty of garlic and fresh rosemary for a foolproof and flavorsome roast that's perfect for Easter!

 Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit. Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.


 Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.


This Easter bread makes a beautiful centerpiece for your holiday table. The braided dough is decorated with whole eggs that bake along with the bread. For extra color, you can dye the whole eggs before baking.

 Stir 1 cup flour, sugar, salt, and yeast together in a bowl until well combined.


 Heat milk and 2 tablespoons butter in a small saucepan over medium-low heat until milk is warm and butter is softened but not melted, 2 to 3 minutes.


 Gradually add milk mixture to flour mixture, stirring constantly. Add ½ cup flour and two eggs; mix until well combined. Add remaining 1 ½ cups flour in three batches, stirring well after each addition, until dough pulls together. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.


 Place dough into a lightly oiled bowl; turn to coat all sides. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.


 Punch down dough, then turn out onto a lightly floured surface. Divide in half and gently form into rounds; cover and let rest for 10 minutes.


 Roll each dough round into a 36-inch-long roll about 1 ½ inches thick. Twist dough loosely and form into a ring on the prepared baking sheet, leaving five spaces for eggs. Seal the ends of the ring together, and set whole eggs into the spaces in the dough. Cover loosely with a damp towel and let rise in a warm place until doubled in volume, about 45 minutes.


 Brush risen loaf with melted butter. Bake in the preheated oven until golden brown, about 30 minutes.


Resurrection rolls are a great Easter recipe that you can make with the kids. Cinnamon-coated marshmallows are wrapped in dough, then baked. When you break them open, they are empty inside, representing Jesus's tomb on Easter morning.

 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.


 Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap dough around marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place roll on a baking sheet; repeat.


 Bake in the preheated oven until golden brown, about 15 minutes.


My mom made peanut butter eggs at Easter for many years. She would put our names on them in frosting and decorate them with bunnies and flowers. You can make smaller eggs if desired. These chocolate-dipped treats bring back wonderful memories.

 Beat confectioners' sugar, peanut butter, and butter in a large mixing bowl until well blended; mix in milk if needed for moisture. Divide mixture in half and form into two large eggs. Place eggs onto on a wax paper-lined plate and freeze until firm, about 1 hour.


 When the eggs are almost ready, combine chocolate and shortening in the top of a double boiler over simmering water. Melt over medium heat, stirring frequently until smooth. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.


 Remove eggs from the freezer. Carefully stick a long-tined fork in the top of an egg; gently dip it in melted chocolate until covered, then return it to the waxed paper. Repeat to dip remaining egg. Decorate as desired.


Nutrition data for this recipe includes the full amount of chocolate. The actual amount consumed will vary.

This Italian Easter pie is a winner every holiday. It's stuffed full of ham, cured meats, and ricotta to make a cheesy, meaty pie that really satisfies!

 Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.


 Line two 9-inch pans with pastry. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover with top pastry. Crimp the edges and cut steam vents in tops.


 Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.


This rosé sangria is great for brunch or a shower. I always get tons of requests for this recipe, and the pink color along with the strawberries is so festively fun! Serve with lime wedges or wheels. 

 Stir the strawberries, lemonade concentrate, rosé wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.


Fresh berries and watermelon give a summer-inspired twist to this rosé sangria that's made ahead and chilled for an easy party staple.

 Cut strawberries in half and watermelon into chunks, or use a melon baller.


 Combine strawberries, watermelon, and raspberries in a large bowl. Pour rosé, vermouth, and honey into a large pitcher and stir until honey dissolves. Add 1/2 of the fruit and basil. Place pitcher and remaining fruit in a refrigerator for at least 6 hours.


 Scoop a large spoonful of cold fruit into the bottom of glasses; add sangria and sparkling cucumber water to taste.


Delicious fried matzo patties made with soaked matzo sheets, and beaten egg. Try using flavored matzo sheets or add your favorite seasonings.

 Pour hot water into a bowl. Break matzo sheets into small chunks and soak in hot water, about 2 minutes.


 Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzo and shake to remove excess water; stir matzo into egg mixture.


 Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.


 Pour matzo and egg mixture into hot butter; cover and cook until a pattie forms, about 10 minutes.


 Place a second plate over matzo pattie and flip over, so the uncooked side is on the bottom.


 Slide matzo pattie into the pan with hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.


These adorable deviled eggs are made to look like chicks peeking out of their eggs. Display them in an egg cup or egg tray for a fun Easter brunch dish everyone will love!

 Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.


 Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.


 Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.


 Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.


Feel free to adjust the ingredients in the filling depending on your tastes or desired consistency. We often like more pickle and horseradish.

These colorful Easter deviled eggs will add a special touch to your Easter brunch! They're fun to do at baby showers as well. Do some plain white ones to keep everyone happy.

 Place eggs into a large saucepan; cover with cold water and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.


 Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.


 Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more food coloring to bowls. Drain colored egg whites on paper towels.


 Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.


This ricotta cheese pie is creamy and not too sweet. Delicious served with berries.

 Dissolve cornstarch in 1/2 cup milk in a large bowl; stir in ricotta, remaining 1 cup milk, eggs, vanilla, and sugar until well blended.


 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Sprinkle top with cinnamon; cool.


The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.

 Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.


 Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.


 Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.


 Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.


 When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.


Pasteis de nata, or Portuguese custard tarts, with their signature flaky crust and sweet custard filling are world-famous, and incredibly delicious. This recipe shows you how to make them from scratch, using basic ingredients. Yes, it requires numerous steps and a certain amount of finesse, but the results are so worth it.

 Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.


 Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.


 Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.


 Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.


 Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.


 Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.


 Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.


 Preheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.


 Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.


 Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.


 Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.


 Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top.


 Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.


These flapjack pancakes are quick, easy, and turn out fluffy every time. The recipe can be easily adjusted to your dietary needs, too. I have tried many recipes; this one is simple, yummy, and fail-proof! A word of caution: they're very filling.

 Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until no lumps remain.


 Add milk, eggs, and oil; whisk until batter is runny and smooth.


 Heat a nonstick griddle over medium heat and lightly coat with cooking spray.


 Working in batches, ladle a generous 1/4 cup batter for each pancake onto the preheated grill and cook until bubbles appear, 3 to 4 minutes. Flip and cook, pressing middle gently with the spatula, until bottom is lightly browned, 2 to 3 minutes more. Repeat with remaining batter.


Kouign-amann is pronounced "queen-a-mahn" and wouldn't be one of the world's greatest pastries if it weren't a legendary labor of love. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. Made with bread flour, the dough is a little different from croissants or puff pastry. Salt is also key here; the authentic ones are about as savory as they are sweet.

 Make dough: Combine water, sugar, and yeast in a large bowl. Let rest until foamy, about 5 minutes.


 Add 2 cups flour, 1 tablespoon melted butter, and salt to yeast mixture. Stir with a wooden spoon until a very wet sticky dough forms.


 Dust work surface with remaining 1/2 cup flour. Turn dough out onto the floured surface. Knead, folding in excess flour as needed, until dough is soft, slightly sticky, and elastic. Place into a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 1/2 hours.


 Make seasoned sugar: Mix together sugar and most of the sea salt in a bowl. Taste and add remaining salt if desired.


 Grease a 12-cup muffin tin with remaining 1 tablespoon melted butter. Spoon some of the seasoned sugar into each cup and shake to coat. Turn tin over and return excess sugar to the bowl. Set the muffin tin aside until needed.


 Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate 1 stick ice-cold butter over dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges, then place onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.


 Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate remaining stick ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.


 Sprinkle a generous amount of seasoned sugar onto your work surface. Place dough onto sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.


 Use a pizza cutter to trim away uneven edges. Cut dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the prepared muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.


 Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer pastries to a cooling rack while still hot. Let cool for 15 minutes before serving.


I'm not saying this spicy salami spread is as good as traditional nduja, but it does take about 3 months' less time to make while still delivering most of the characteristics that make the Calabrian delicacy so amazing. And just in case you're not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Present as a self-serve spread next to toasted bread or top with herbs for a crostini appetizer.

 Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.


 Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.


 Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.


 Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.


You'll love this baked banana pudding, especially if you like banana cream pie. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.

 Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.


 Prepare the custard: Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.


 Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.


 Remove custard from heat and add banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.


 Begin to assemble the pudding: Toss banana slices with lemon juice.


 Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.


 Make the meringue topping: Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.


 Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.


This cast iron cornbread is made with buttermilk and sweetened with honey. It's perfect for bringing to a cookout. It's very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat it. In fact, you'll probably be asked to bring it to the next gathering!

 Melt butter in a cast iron skillet. Turn off the heat; set the skillet aside.


 Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.


Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.

 Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.


 Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.


 Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.


 Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.


 Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.


These garlic noodles are deceivingly simple, yet devastatingly delicious. Garlic noodles were invented back in the '70s at a restaurant in San Francisco called Thanh Long. Usually served with roasted Dungeness crab, the recipe is a very closely guarded family secret, but after lots of investigation, and even more experimentation, I think this is very close.

 Gather all ingredients. Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.


 Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.


 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.


 Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.


 Plate noodles; garnish with green onions and red pepper flakes.


Apple butter is basically a spreadable apple pie filling, only better. Though the cooking time is long, it's a super easy recipe and pretty hands-free. Pair it with some sharp Cheddar on a cheese plate, or slather it onto cheesy biscuits. 

 Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.


 Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.


 Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.


Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

 Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.


 Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.


 Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.


 Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.


 Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.


 Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.


A quick fried rice recipe like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.

 Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.


 Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.


 Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.


If you have an espresso maker in your home or office, you can whip up this spicy seasonal favorite.

 In a coffee mug, combined espresso coffee with flavored syrup. Pour in steamed milk.


 Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.


Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.

 Gather all ingredients and preheat oven to 350 degrees F (175 degrees C).


 Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable.


 Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.


 To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.


 Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces).


 Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.


 Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.


 Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy.


 Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.


These pumpkin pie blondies are the perfect vegan pumpkin dessert — they always get rave reviews from everyone who tries them. With a plethora of fall spices packed into each bite, you'll enjoy a pumpkin pie flavor with a blondie texture. Serve as-is or top with a vegan cream cheese frosting.

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.


 Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.


 Remove from the oven and cool completely before cutting into 1 1/2-inch squares.


Yuca fries are similar to French fries. You'll love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.

 Place yuca into a large pot; add water to cover. Bring to a boil, then reduce heat to medium-low. Cover and simmer until yuca can be pierced easily with a fork, 20 to 30 minutes. Drain and allow to steam for several minutes until cool enough to handle.


 Cut yuca into French fry-sized sticks, discarding fibrous core.


 Working in batches, fry yuca in hot oil until golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain in a paper towel-lined bowl.


This sushi dip is an excellent alternative to boring, bland soy sauce. This 5-minute recipe will surely add a kick to your sushi and sashimi! While best served with sushi or sashimi, it is also great for dumplings and wontons.

 Stir together soy sauce, chile-garlic sauce, sesame oil, and garlic powder in a small bowl; add lemon slice.


First had this version of Salisbury steak at an Amish church in rural Ohio. I will never forget the delicious smell of that church kitchen! After a little questioning, a kind woman gave me the recipe. Great for a plan-ahead meal.

 Mix ground beef, milk, crackers, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet. Cover and refrigerate, 8 hours to overnight.


 Heat a large skillet over medium-high heat. Cut loaf into 1-inch thick slices and sear in the hot skillet until browned, 2 to 3 minutes per side. The inside will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.


 Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).


This steamed shrimp is messy to eat, but worth the extra napkins!

 Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning.


 Eat by removing shells as you go and dipping in cocktail sauce.


This apple and banana smoothie is a thick, healthy fruit drink with apple, banana, and orange juice. The frozen banana takes the place of shaved ice and results in a smooth, creamy texture. Serve with a dollop of whipped cream for added effect.

 Combine apple, frozen banana, orange juice, and milk in a blender; blend until smooth.


These pot stickers made with homemade dough and filled with ground pork, ginger, garlic, and cabbage are so versatile — you can fill them with anything you want and as full as you want. The dumplings are fried and steamed, then fried again until golden and perfectly crispy on the bottom for a truly unique dumpling.

 Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.


 Place 2 ½ cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes.


 When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.


 Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.


 Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.


 Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.


This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot.

 Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.


This hot dog chili recipe took me many years to get just right! It reminds me of the chili I had as a kid.

 Place ground beef and water in a large saucepan; use a potato masher to break apart beef.


 Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce.


 Bring to a boil, then simmer over medium heat until beef is cooked and chili thickens, about 20 minutes.


If you haven't tried this Yule log recipe because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.

 Make the buttercream filling: Whip powdered sugar, butter, coffee-flavored liqueur, cocoa powder, salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.


 Transfer filling mixture to a separate bowl and add mascarpone cheese. Mix until combined; set aside. Clean and dry the stand mixer bowl.


 Prepare a 13x18-inch rimmed sheet pan for the sponge cake: Brush a little melted butter over the sheet pan, then line the pan with parchment paper, and brush remaining melted butter on top.


 Whisk cocoa powder, flour, and salt together in a bowl, making sure to break up any clumps.


 Place eggs in the clean bowl of your stand mixer. Add sugar and whip with the whisk attachment until fluffy, thick, and very light in color, 2 to 3 minutes.


 Add vanilla and 1/2 of the cocoa powder mixture; mix on low speed for a few seconds.


 Add the remaining cocoa mixture and mix on low for a few seconds. Switch to high speed and mix until the mixture is moistened but not fully blended.


 Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.


 Pour batter onto the prepared sheet pan and spread out with a spatula, almost to the edges, but not quite. Tap the pan on the counter several times to remove any large air bubbles.


 Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.


 While the cake is baking, sift powdered sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.


 Remove cake from the oven. Run a knife around the edges of the pan. Dust some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.


 Quickly flip the pan on top of the sugared area on the towel to invert the cake.


 Carefully remove the parchment paper, then sift more powdered sugar over the cake.


 Gently roll the cake up inside the towel; allow to cool for 15 minutes.


 Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges.


 Roll cake up over the filling, using the towel to lift it if needed.


 Sprinkle more powdered sugar on top over the log, then wrap in plastic wrap. Refrigerate until firm, about 2 hours.


 Make the ganache frosting: Pour hot cream over chocolate chips in a bowl. Let sit for 1 minute, then whisk until chocolate is melted.


 Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan.


 Apply some filling to the angled slice and attach it to one side of the log.


 Spread a layer of ganache all over the cake, except for the swirls on the ends. Refrigerate for 15 minutes to firm up the ganache.


 Use the tip of a knife to carve lines into the ganache to create the appearance of tree bark. Refrigerate until completely chilled.


This carrot cake with cream cheese frosting and crunchy chopped pecans is easy to make at home and guaranteed to please!

 Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼  teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.


 To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.


This impossible coconut pie recipe is super easy to make. It makes it's own crust as it bakes and tastes like a coconut custard pie. Always a hit with everyone! 

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch pie plate.


 Place milk, coconut, eggs, butter, sugar, flour, and vanilla in a blender; blend until well mixed. Pour into prepared pie plate. Sprinkle nutmeg on top.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.


This impossible coconut pie makes its own soft crust. Just mix the ingredients in a blender, bake, and serve warm for a delicious dessert.

 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.


 Combine milk, sugar, baking mix, butter, eggs, and vanilla in blender; blend on low speed for 3 minutes.


 Pour into the prepared pie plate and let stand for 5 minutes. Sprinkle coconut over top.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Serve warm.


These deviled eggs have avocado added to the hard-boiled egg yolk filling for a wonderful twist on traditional deviled eggs. I usually use 1 or 2 fewer yolks for the filling.

 Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.


 Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeño slice, and dash hot sauce.


Creamed eggs on toast is my husband's favorite use of leftover hard-boiled Easter eggs. Great comfort food!

 Separate egg whites from egg yolks. Place egg yolks into a bowl and mash with a fork. Chop egg whites into small pieces and set aside.


 Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk and chicken bouillon so that no lumps form and stir constantly until mixture comes to a boil. Add mashed egg yolks and mix until dissolved. Stir in chopped egg whites.


All you need to make creamed eggs are hard-boiled eggs and a béchamel sauce. Delicious served on toast for breakfast the day after Easter because it uses up some of your leftover eggs!

 Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.


 Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.


This lush cake made with layers of angel food cake and a creamy pineapple filling is topped with your favorite fresh berries.

 Mix undrained pineapple and pudding mix in medium bowl. Gently stir in whipped topping.


 Stack cake layers on a serving plate, spreading pudding mixture between each layer and on top of the cake. Refrigerate for 1 hour or until ready to serve.


Pizzagaina, also called Italian Easter pie, is a much-anticipated savory treat during Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here. Italian nonnis may curse me, but it tastes great!

 Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.


 Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.


 Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.


 Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.


This is Sam's (my grandfather) famous carrot cake recipe. Everyone who knew him knows of this carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on!

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan.


 Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.


 Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.


 Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving.


This is the cookie salad my mom always made, and it is delicious! It can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping.

 Mix pudding mix and buttermilk together in a large bowl; fold in whipped topping. Mix in pineapple chunks and mandarin oranges; cover and chill until ready to serve.


To serve as a pie, pour into a graham cracker or cookie crust and chill before serving.

This creamy whipped cookie salad with banana and oranges is one dessert both kids and adults love! Best served chilled.

 Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies.


This Greek seasoning is meant to substitute for that rather expensive Greek seasoning in the yellow and red can.

 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.


The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.

 In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.


 Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.


 Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.


These homemade, gluten-free noodles are made with potato starch. Similar in texture to a pad Thai noodle (slippery and sticky on the outside and firm and chewy on the inside), they're neutral in taste and are perfect for absorbing the flavor of any sauce.

 Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.


 Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.


 Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.


 While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.


 Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.


 Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.


 Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.


 Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.


 Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.


You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

 Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.


 Place a 9- or 10-inch cast iron skillet over high heat; add clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.


 Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.


 Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.


Need a last-minute appetizer? These quick and easy peel-and-eat shrimp will be on the table in no time. These "steam" in the shell, which helps keep the shrimp moist. I like to use "extra jumbo" size shrimp, which are 16 to 20 shrimps per pound. Will serve 4 as an appetizer, or 2 as a main entree.

 Quickly rinse shrimp under cold water to remove any ice or sediment. Pat dry with paper towels. Place shrimp in one layer in the basket of the air fryer and lightly mist with cooking spray. You may have to do 2 batches depending on the size of your air fryer.


 Air-fry shrimp for 5 minutes. Flip and continue cooking shrimp until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes longer.


 Meanwhile, place butter in a small microwave-safe bowl. Heat butter at 50 percent power until melted, 30 to 60 seconds. Mix in hot sauce and Old Bay® seasoning.


 Place cooked shrimp into a large bowl. Drizzle with butter mixture and toss to coat. Serve immediately with lemon wedges.


You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of juicy sausages, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)

 Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.


 Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.


 Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.


 While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.


 While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.


 When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.


It's always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you're wondering. Serve with fresh fruit coated in maple syrup!

 Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.


 Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.


These crispy jacket potatoes are like a baked potato, but better. Serve with butter and sour cream.

 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C).


 Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning.


 Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.


 Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.


 Serve with butter, sour cream, or any of your favorite toppings!


This is the most favorite Mexican candy of all 10 of my children...sweet, spicy, and so yummy. Full of tamarind fruit.
Makes a great activity for children to help with on a long rainy or hot summer day...and homemade has no traces of lead...like some store-bought tamarind candies.

 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.


 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.


 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.


 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.


This is the best ever layered Mexican dip that I've ever had! I hope you agree! It's quick and easy to make and perfect for parties. I always make two.

 Spread bean dip in a glass dish or on a large serving platter; top with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.


 Meanwhile, mix sour cream and taco seasoning in a bowl until evenly combined.


 When the chilled mixture is sufficiently thickened, spread a layer of sour cream mixture over guacamole; top with grated cheese. Garnish with tomatoes and jalapeños. Enjoy with your favorite chips!


If you have ever had a bowl of berries mixed with a little sugar and then topped with some whipping cream, you know that it is heavenly. If you haven't tried it before, maybe you shouldn't so that you can avoid forming an addiction. Whether you've had it or not, here is a great recipe that tastes just like it. It is simply in the on-the-go, drinkable form. Garnish with whipped cream and/or berries.

 Pour cream and half-and-half into an electric blender and blend on low speed until it begins to thicken. Add sugar and vanilla extract and mix for about 30 seconds. Add blueberries, strawberries, raspberries, and blackberries. Blend until smooth, adding milk if necessary to make blending easier.


They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, and for good reason; they're easy to do, there's no baking required, and mixing the "dough" together makes for a fun activity. They sure beat snacking on a candy bar during the afternoon slump, as the fats and whole grain keep you satisfied much longer, while the coffee and cocoa provide the perfect pick-me-up.

 Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.


 Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.


 Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.


Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.

 Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.


 Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.


 Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.


 Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.


 When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.


 Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.


These juicy, scrumptious beef burgers are a great meal and save you time and energy using the versatility of the air fryer! This recipe is easily doubled.

 Mix beef, red onion, garlic, salt, pepper, Worcestershire, and English mustard together in a mixing bowl.


 Form patties by pressing a ball of ground beef with your hand and rounding the sides to your desired size.


 Cook burgers in the preheated air fryer until firm and no longer pink in the centers, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


This stovetop stuffing recipe is perfect for the holidays since your oven will most likely be full of other dishes! This stuffing is made on the stovetop and it's not just "as good" as a baked stuffing, it might even be better! Serve the stuffing immediately, or reheat it once the oven is available.

 Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.


 Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until bread is evenly saturated.


 Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.


 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.


 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time.


 Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.


This dish is perfect for weeknights or when you have run out of ingredients. Most ingredients are pantry staples and this dish is quick and easy to make. Serve over steamed white rice.

 Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.


 Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.


These grilled crab legs are so good. When it comes to crab, you have three options: you can go to the expensive seafood place for overpriced, bland crab; you can overcook it yourself at home, or you can follow this recipe and have crab so good you will never eat it any other way!

 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.


 Whisk butter, olive oil, and garlic together in a bowl until well combined; generously brush onto crab.


 Cook crab on the preheated grill, turning once, until the shell just begins to brown, about 5 to 6 minutes.


Easy, fast, and tasty! These tender, air-fried salmon fillets are full of subtly sweet and spicy flavor. Serve with rice and a green vegetable for the perfect healthy dinner.

 Prepare sauce by whisking mayonnaise, chili sauce, and Sriracha together in a small bowl until well blended.


 Spread 1 tablespoon sauce over the top of each salmon fillet. Reserve remaining sauce for serving.


 Lightly coat the air fryer basket with cooking spray. Place fillets in the air fryer basket with the sauce facing up.


 Air-fry until salmon flakes easily with a fork, about 10 minutes.


 To serve, drizzle salmon with extra sauce and sprinkle green onion over top.


Save money and buy a side of salmon! Cut into individual portions, wrap each well with plastic wrap, and store in the freezer.

These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.

 In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.


 Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.


 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.


 Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.


 Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.


This recipe makes enough filling for about six dozen bear claws. You can cut the recipe down, but I like to make a big batch for several reasons: the bear claws keep indefinitely in the freezer; the recipe is harder to make in small quantities (it's more difficult to grind almonds in a food processor in small amounts); and the filling is delicious in coffee cakes and other baked goods.

Peaches and cream is a classic combination and this dessert recipe is so simple to make. Fresh peaches are lightly sweetened and simmered with water, then mixed with cold, heavy cream and chilled. Just remember to make this ahead of time for the peachiest results.

 Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.


 Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour mixture into a bowl to cool, 15 to 20 minutes.


 Use a slotted spoon to transfer peaches to a large bowl. Discard simple syrup or reserve for another use. Pour in heavy cream and stir to combine. Divide mixture between six serving glasses or bowls, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.


These stuffed cabbage rolls with tomato sauce feature a savory filling of ground beef, pork, and veal.

 Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.


 While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).


 Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.


 Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.


 Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.


 Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.


 Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.


I harvested some kale from my garden this weekend and decided to make chips in an air fryer instead of the oven. It's super quick!

 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.


 Stir kale leaves off the stems and chop into small pieces. Place in a large bowl; add olive oil, salt, paprika, garlic powder, pepper, and cayenne. Toss until well coated.


 Add a layer of kale leaves to the air fryer basket. Cook for 3 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.


You can use another blend of spices or stick to just salt and pepper. The varieties are endless.

Classical puff pastry has close to a thousand separate layers of butter and dough. Blitz puff pastry doesn't puff as high, but it sure is easier to make at home!

 In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.


 On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.


 Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.


 To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.


This grilled halibut with herb butter is delicious — I've made it many times. You can cook the fish in foil packets or on a grilling mat if you are worried about flare-ups or the fish falling apart.

 Gather ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.


 Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over halibut steaks.


 Cook on the preheated grill until fish flakes easily with a fork, 5 to 6 minutes per side.


This recipe works for many types of fish, but halibut is my favorite.

These tamales are delicious! I have been looking for a good tamales recipe for years. One day I went to the international market and stood in the Mexican aisle until a woman with a full cart came by. I just asked her if she knew how to make tamales. This is her recipe with a few additions from me! This is great served with refried beans and a salad.

 Make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.


 Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.


 Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.


 Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.


 Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.


 While the husks are soaking, beat lard with 1 tablespoon broth until fluffy.


 Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.


 Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.


 Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.


 Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.


 Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy sauce.


These cookies are melt-in-your-mouth delicious. They are simple to make and kids love to lick the frosting off the tops. Butter flavoring is in the buttercream for added flavor. You can find it in most supermarkets, in the baking aisle, where there are other flavorings such as vanilla.

 In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.


 Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.


 Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.


 Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.


This is an awesomely simple, light, and refreshing salsa made with shrimp, ripe tomatoes, red onion, and cilantro that goes great with tortilla chips.

 Stir shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.


A big batch of large, thick sugar cookies with frosting. These are THE big soft sugar cookies you have been looking for. Frost them while warm and sprinkle them with colored sugar.

 Make the cookies: In a large bowl, cream together the sugar and butter until smooth. Beat in 4 whole eggs and 6 egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour.


 On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets.


 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.


 While cookies are baking, make the frosting: Mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. Gradually add enough hot water to achieve a spreadable consistency.


Buttery, rich, and delicate; these are our favorite sugar cookies.

 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.


 Sift flour, cream of tartar, baking soda, and salt together in a large bowl.


 Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.


 Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.


 Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.


This cookie glaze dries quickly to a hard, shiny finish. Perfect as a base coat for cookies. It can be colored to suit any occasion; use as much food coloring as needed to create the desired hue. Stir glaze each time you use it to prevent it from drying with a mottled look instead of a solid color.

 Stir confectioners' sugar, water, and corn syrup together in a bowl until smooth.


A mild, creamy dip that puts beloved leeks in the spotlight. Serve with buttery, round crackers. It's always a big hit at parties!

 Mix chopped leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt, and pepper together in a medium bowl. Refrigerate until well chilled, about 2 to 3 hours.


This is a great summer salad that utilizes fresh romaine, onions, strawberries, and a sweet poppy seed dressing.

 In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges.


 In a medium bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss to coat.


This strawberry romaine salad is refreshing and pretty. This salad travels well, just save the dressing and use it just before serving.

 Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.


 Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.


This is the best sugar cookie recipe and the only one I use. Whenever you make these cookies for someone, be sure to bring along several copies of the recipe — you will be asked for it, I promise! Note: I make icing with confectioners' sugar and milk. I make it fairly thin, as I "paint" the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

 Beat sugar and softened butter together in a large bowl with an electric mixer until smooth.


 Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour (or overnight).


 Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness.


 Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased baking sheets.


 Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Carefully transfer cookies to a wire rack and cool completely before decorating.


Glazed strawberries, angel food cake, and a sweet creamy topping are layered in this colorful, chilled dessert.

 Crumble or cut cake into bite-sized pieces. Arrange in a 9x13-inch dish; press cake down to form a layer.


 Beat cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping; spread cream cheese mixture over cake layer.


 Combine strawberries and glaze in a bowl until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.


A pretty red potato salad with great flavor! This side dish is perfect for a summer barbeque or anytime! Garnish with additional sliced hard-boiled eggs, if desired.

 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.


 Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper. Pour over potatoes; gently toss to coat.


 Chill in the refrigerator for at least 3 hours before serving.


For a tangy twist, try using plain fat-free yogurt instead of some or all of the sour cream. 

This is the best French toast recipe. It's different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make!

 Measure flour into a large mixing bowl. Slowly whisk in milk. Whisk in eggs, sugar, vanilla extract, cinnamon, and salt until smooth.


 Heat a lightly oiled griddle or frying pan over medium heat. Meanwhile, soak bread slices in milk mixture until saturated.


 Working in batches, cook bread on the preheated griddle or pan until golden brown on each side.


This rhubarb jam, pure and simple, is a rhubarb lover's delight. This jam also freezes well, but it will probably get eaten up before making it to the freezer. Fabulous!

 Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.


 Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.


This pasta salad with pepperoni, tomatoes, and provolone cheese is the best I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.

 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.


 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.


This ham and potato soup recipe was given to me by a friend. It's delicious and easy to make. The best part? You can add additional ingredients like carrots and extra ham, and it still turns out great.

 Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.


 Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.


 Pour milk mixture into the stockpot; cook and stir until warmed through.


This wonderful pasta and vegetable salad with vegetables combines all your favorites in one dish and can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with ranch, Caesar, red wine vinaigrette, Parmesan, and most other dressings!

 Cook pasta according to package directions. Drain and rinse with cold water until completely cool.


 Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.


This tuna macaroni salad is easy to make with cooked pasta, celery, peas, relish, and mayonnaise. It will remind you of Grandma's! Enjoy this basic comfort food when the weather is warm. 

 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold running water.


 Stir together macaroni, peas, celery, tuna, and onion in a large bowl.


 Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.


This is the traditional way of cooking fiddleheads in New Brunswick.

 Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.


 Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.


 Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.


I prefer balsamic or wine vinegar, but traditionally white vinegar is used.

This baked Parmesan-crusted chicken is kid-friendly and easy to make. Any leftovers taste great in a salad!

 Heat butter and garlic in a saucepan over medium heat until butter starts to bubble; remove from the heat and allow to cool slightly.


 Mix bread crumbs, Parmesan cheese, thyme, basil, oregano, pepper, and salt together in a bowl. Dip chicken breasts into melted butter mixture, then press into seasoned bread crumbs. Arrange breaded chicken breasts in a 9x13-inch baking dish.


 Bake in the preheated oven until golden brown on top and chicken is no longer pink in the center, about 45 to 50 minutes.


This is a wonderful garlic scape pesto made with the curled flowers from the top of a garlic plant that are abundant in spring. This pesto is delicious mixed with pasta, or spread on crackers. It also tastes great mixed with mayo for sandwiches, and makes a great substitute for garlic, onion, or scallions! 

 Blend garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.


This Greek orzo salad is a delicious, colorful dish with artichoke hearts and feta. I receive a lot of requests for this recipe.

 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.


 Just before serving, drizzle reserved artichoke marinade over salad.


This orzo salad with cherry tomatoes, cucumber, red onion, and olives is dressed with a Greek-style lemon vinaigrette for a delicious summer salad loaded with fresh flavors of the Mediterranean. 

 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.


 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.


 To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.


If you make this salad in advance, reserve a bit of the dressing to add right before serving, as the pasta tends to soak up the dressing as it sits over time.

This Greek pasta salad is easy to prep with cucumbers, cherry tomatoes, bell peppers, red onion, and feta for a refreshing summer pasta dish. Perfect for potlucks!

 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.


 Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.


 Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well. Cover and chill for 3 hours before serving.


This mint simple syrup is made with fresh mint leaves, sugar, and water to create a minty fresh sweet syrup to add a refreshing lift to cocktails, mocktails, pastry glazes, and frozen desserts. Store in the refrigerator for up to 1 month.

 Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 1 minute; remove from heat and let syrup steep, about 30 minutes.


 Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.


This coconut poke cake is simple to make with white cake soaked in sweet, creamy coconut milk and smothered in whipped topping and crispy flaked coconut — a real treat for those who love coconut!

 Prepare and bake white cake mix in a 9x13-inch dish according to package directions.


 While cake is still hot, poke holes with a fork all over the top.


 Mix cream of coconut and sweetened condensed milk together in a bowl.


 Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.


Homemade horseradish is really quite easy if you have a food processor--and are careful. While this looks like something from the grocery store, the flavor is incomparable. Intensely hot and aromatic, this is the real deal.

 Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).


 Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.


There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.

chicken or vegetable broth, or more as needed to adjust thickness

 Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.


 Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.


 Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.


This pastry dough recipe is tender and flaky. A food processor helps you achieve a gorgeous bread crumb texture when adding the ice water. If you use the dough for a savory recipe, cut down the sugar a bit but do not omit it entirely. The most important thing to remember is to use frozen butter and ice-cold water.

 Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour.


 Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute.


 Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times.


 Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out.


Something delicious to make with leftover halibut or cod or any white fish. My Alaskan family and extended family in the lower 48 love these.

 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.


 Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut, adding more mayonnaise if the mixture seems dry.


 Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.


 Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.


Making aioli is easy, and is arguably the greatest cold sauce of all time. It's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

 Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.


 Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.


This Cuban bread recipe uses lard and a double hit of yeast plus a fermented starter. All of this adds extra flavor and lift. I didn't think I liked Cuban sandwiches until I had one on real Cuban bread (pan Cubano) — what a difference! If you want to keep your starter going, reserve 1/4 cup of it before adding the rest to the dough.

 Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast, in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate 8 hours to overnight.


 Place 1 package yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive and bubbling on the surface. Add lard and salt to bowl, then add 1 cup of the flour. Mix until incorporated and dough forms a sticky ball. Add the starter. Add all but 1/2 cup of the remaining flour and mix to incorporate.


 Knead dough on a lightly floured work surface until it comes together in a firm ball, adding up to 1/2 cup of the remaining flour as needed. Dough should be soft and supple with just a bit of tackiness on the surface.


 Place dough in a bowl and coat the surface with vegetable oil. Cover the bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.


 Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal.


 Transfer dough to a lightly floured surface. Lightly press dough into a rectangle with lightly floured hands. Divide dough in half and shape each half into a rectangle about 12 inches long and 1/2 inch thick. Starting at the long ends, tightly roll dough to form two skinny loaves. Slightly flatten the tops. Transfer loaves to a prepared baking sheet and dust with flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.


 Preheat the oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of loaves with a sharp knife or razor. Lightly mist loaves with water.


 Bake in the preheated oven, one pan on the lower rack and one on the higher rack, for 10 minutes. Switch pan positions and continue to bake until loaves are golden brown, 10 to 15 minutes longer.


 Transfer loaves to cooling rack and let cool to room temperature before slicing.


These gluten-free crackers make a delicious snack on their own or with dips and cheeses. You can add other seeds such as caraway, cumin, or nigella for different flavor profiles. Or you can experiment with dried herbs or garlic powder depending on your individual preferences.

 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.


 Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.


 Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.


 Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.


For me, the best part about any coffee cake recipe is the crispy, crunchy, buttery crumb topping. In this recipe, I significantly increased the amount of crumb topping and hid a layer inside the cake!

 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.


 Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.


 Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.


 Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.


 Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.


 Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving.


This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo.
Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.

 Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.


 Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.


 Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.


 Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.


This sausage roll recipe makes 16 golden, savory, flaky rolls. People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work.

 Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.


 Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.


 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.


 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.


 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.


 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.


Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.

 Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.


 Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.


 Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.


 Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.


 Loosen edges of potato roses with a fork and lift out of pan to serving dish.


These apple roses were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I hope you give these gorgeous-looking and very delicious apple roses a try soon. Enjoy!

 Preheat the oven to 400 degrees F (200 degrees C). Adjust an oven rack to the middle position. Butter two (6 to 8-ounce) ramekins and dust with white sugar.


 Place apple slices on a microwave-safe plate, overlapping slightly if necessary. Microwave on high until slices slightly soften, about 45 seconds. Cover the plate with plastic wrap and a kitchen towel.


 Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two (3x12-inch) rectangles. Reserve remaining pieces for another use.


 Spread melted butter over dough; sprinkle with a generous amount of cinnamon sugar. Place apple slices along one long edge of dough, about 1/4 inch beyond the edge, overlapping slices slightly. Fold the bottom half of dough over apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.


 Beat together egg and water in a small bowl. Brush surface of dough with egg wash. Sprinkle with cinnamon sugar.


 Starting at one end, roll dough to form a rose-shaped pastry. Seal roll with end of dough strip. Transfer roses to the prepared ramekins. Sprinkle with cinnamon sugar.


 Bake on the middle rack in the preheated oven until well browned, about 45 minutes. Use tongs to remove the ramekins to a baking sheet to cool for 5 to 10 minutes. Remove apple roses from the ramekins and finish cooling on a wire rack. Dust with confectioners' sugar before serving.


This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

 Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.


 Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.


 Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.


After placing the herb butter under the chicken skin, I like to let it rest in the refrigerator for a few hours or a full day to let the flavors mingle.

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

 Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.


 Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.


 Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.


 Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.


 Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.


 Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.


 Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.


I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

 Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.


 Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.


 Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.


This quick and easy crowd-pleaser is a recipe my 3 young boys (all under 5 years old) can help me prepare. They love sprinkling the cheese and pepperoni and watching me roll it all up.

 Unroll pizza dough onto the baking sheet and stretch it slightly. Cover evenly with mozzarella cheese. Scatter pepperoni over the cheese. Sprinkle Parmesan cheese on top.


 Roll up the dough starting from the shortest end. Center the roll on the baking sheet. Spray the outside with cooking spray.


 Bake in the preheated oven until golden brown, about 25 minutes. Slice and serve with pizza sauce.


They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeño, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

 Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.


 Bake in the preheated oven until completely tender, about 35 minutes.


 Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.


 Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.


 Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.


 Bake until heated through and tops have started to brown, 20 to 25 minutes.


Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.

 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.


 Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.


 Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.


 Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.


Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.

 Combine water and yeast and let sit until foamy, about 10 minutes.


 Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.


 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.


 Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.


 Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.


If using a bread machine, add the dry ingredients, then start the machine on the dough cycle and slowly add the coconut oil and yeast mixture.

Canelés are small French custard cakes with a crispy crust. They're traditionally baked in special fluted molds, but I improvised with a muffin tin and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic caramelized exterior.

 Make the canelés: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.


 Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.


 Slowly add 1/2 of the hot milk mixture to the canelés batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.


 Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.


 Ladle canelés batter into muffin cups until almost to the top.


 Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canelés are very well browned, about 50 minutes.


 Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canelés from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.


Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.

 Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.


 Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.


 Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.


 Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.


 Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.


 Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.


 Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.


 Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.


 Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.


Ajarski khachapuri is a boat-shaped Georgian bread with a cheese-stuffed crust and an egg baked into the center. It's only a matter of time before this fun bread is delivered to every home for pizza night and ordered from every brunch menu the morning after. This versatile bread takes a little finesse, but the payoff is well worth it; after all, what more could you want other than cheesy, soft, chewy bread dipped in runny yolk and molten cheese?

 Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms.


 Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.


 While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed.


 Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick.


 Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture.


 Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.


 Return to the oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats butter over each egg, then sprinkle with salt and cayenne. Plate khachapuri; tear off one end and use it to stir butter into egg.


It doesn't get easier than this! Brown some meat, then toss in the rest of the ingredients and hit start! Feel free to adjust the heat level by adding more chipotle peppers and/or adobo sauce. The cocoa powder and cinnamon are ideas I got from my favorite chili seasoning available at a local spice shop - they really transform the dish! I like to top this with sour cream, green onion and shredded smoked cheddar.

 Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.


 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.


 Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.


This Meyer lemon pie is a tangy sweet and sour treat. The Meyer lemons make it sweeter than a traditional lemon pie but still keep that citrus kick. It's fabulous with vanilla ice cream.

 Gather all Ingredients. Preheat the oven to 350 degrees F (175 degrees C).


 Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.


 Pour melted butter into the blender and blend for 30 seconds more.


 Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.


This can also be made as 12 mini pies. Line the shells up on a baking sheet, pour in the filling, and bake for 20 to 25 minutes.

My kids love these cheeseburger wontons and so does my husband. They can be made with any ground meat. I serve them with sweet and sour sauce.

 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.


 Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal the edges together with water.


 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil.


 Fry wontons in hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.


This bubble pizza is my granddaughter's most requested meal when she comes to visit. It's a meal in itself, but a salad would go nicely with it. Have fun experimenting with your favorite pizza toppings.

 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.


 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until crumbly and evenly browned. Stir in pepperoni; cook and stir until browned.


 Drain excess fat. Stir in pizza sauce. Remove from heat and set aside.


 Cut each dough round into quarters and place in the bottom of the prepared baking dish.


 Spread meat mixture evenly over dough. Sprinkle with onion, olives, and mushrooms.


 Bake, uncovered, in the preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese


 Continue baking until cheese is melted, 5 to 10 minutes more. Let stand for 10 minutes before serving.


This recipe for cabbage slaw is great on grilled fish tacos. Add additional jalapeño for more heat!

 Place cabbage in a large bowl with cilantro, onion, and jalapeño; toss to combine.


 Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.


The complete Irish corned beef meal. It's great for St. Patrick's Day, but awesome all year-round!

 Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.


 Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.


 Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.


 Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.


I created this air fryer breakfast sandwich made with a frozen sausage patty during the pandemic when I was working from home and had to get creative around what was my normal routine. While I enjoy that "famous" breakfast muffin from the comfort of my own home now, I send my husband off with one of these in the mornings. The fast food chain has nothing on this.

 Place a Mason jar lid upside down in the center of a 5-inch square of aluminum foil. Fold the foil up and around the lid to act as a round mold. Spray the foil with nonstick spray. Crack egg into the center of the lid and season with salt and pepper.


 Place egg mold and frozen sausage patty next to each other in the air fryer basket; cook for 4 minutes. Flip sausage patty over, add English muffin halves, and cook 4 more minutes.


 Place one English muffin half on a sheet of parchment paper. Add cheese, sausage patty, and egg. Top with remaining English muffin half. Wrap and go.


This Asian-style sweet potato soup is made with coconut milk and curry paste. It's easy to make and unbelievably good!

 Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.


 While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.


 Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.


 Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.


A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.

 Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.


 Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.


 Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.


I first learned of these confections through the famous scene of the same name in the movie Amadeus. Fast forward 30-plus years later, and inspired by a viewer's request, I finally learned that these were in fact real, and very delicious, thanks in part to the star of the show, chestnuts. Serve these as a sexy snack during a Valentine's viewing of the corresponding film.

 Cream sugar and butter together with a spatula until light and creamy. Set aside.


 Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.


 Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.


 Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.


 Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.


 Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.


 Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.


When my father had to go on a heart-healthy diet, he begged me to make a gravy that he can eat within his new diet restrictions. He can't stand how flavorless store-bought gravy can be, so i started to experiment. This recipe is the final result. Please enjoy!

 Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.


One of my childhood favorites from my hometown, Cebu City, in the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dim sum restaurants. I personally think it tastes just fine without steaming.

 Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.


 Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.


 Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.


 Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.


 Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.


 Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.


Fun and easy to make, this savory puff pastry Christmas tree is filled with a combination of creamy goat cheese and sun-dried tomato pesto. It's so much easier to make than it looks and is guaranteed to get lots of oohs and aahs from guests! Serve warm or at room temperature.

 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.


 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.


 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.


 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.


 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.


 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.


 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.


 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.


 Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.


 Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.


 Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.


 Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.


 Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.


 In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.


Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.

 Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.


 Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.


 Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.


 Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.


 Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.


 Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.


 Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.


 Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.


Gambas al ajillo are on every Spanish restaurant menu — for good reason! It's a dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

frozen large shrimp (21-25 count) - thawed, peeled, and deveined

 Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.


 Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley.


These chicken fritters are delicious on their own but outstanding with a chicken dipping sauce.
Finger food at its best!

boneless, skinless chicken thighs, trimmed of fat and diced into 1/4-inch cubes

 Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.


 Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.


I use chicken thighs because I think they are more flavorful, but chicken breasts will work.

This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.

 Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.


Slow cooked with just a bit of flavor and then finished in the oven with your favorite sauce, these pork ribs are easy and delicious.

 Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.


 Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.


 Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.


 Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.


 Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.


If you're lazy like I am, just throw the pork in the bag, add the salt and sugar, and spread it around the best you can. It probably doesn't get distributed quite as well, but I've rarely had a problem doing it this way.

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.


 Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.


 Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.


 Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.


 Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.


 Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.


This briam recipe makes a roasted vegetable dish with potatoes, zucchini, tomatoes, red onions, and lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. Briam can be served as a main course with a hearty chunk of feta on the side.

 Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).


 Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.


 Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.


 Cool briam slightly before serving or serve at room temperature.


This homemade garlic naan recipe is cooked in a hot cast iron skillet rather than a tandoor oven, like restaurant naan. When cooked at the proper temperature, naan develops blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping the bread in copious amounts of curry.

 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.


 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.


 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.


 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.


 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.


 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.


 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.


 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.


Crispy tortilla bowls are easy to make at home! Fill them with all your favorite burrito fillings or a taco salad. The baked tortilla shells are crispy and not as greasy as deep-fried ones. Just be careful not to burn them when trying to get the inside bottom crispy.

 Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.


 Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.


 Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.


 Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.


 Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.


 Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.


This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

 Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.


 Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.


 Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.


Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.

 Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.


 Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.


 Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.


 Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.


 Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.


 Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.


 Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.


 Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.


 Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.


 Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.


 Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.


 Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.


 Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.


 Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.


Jalapeño stuffed with fresh duck, cream cheese, pepper Jack cheese, and wrapped in thick bacon.

ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)

jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste

 Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.


 Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.


 Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.


 Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.


This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!

 Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.


 Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries; batter will be lumpy and thick. Divide batter evenly into the prepared muffin cups.


 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.


 Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.


This easy-to-make hot dip would make a handsome addition to your snack table for the Big Game. Like all great party foods, it's wonderful hot, warm, room temp, and, I've heard from a reliable source, even delicious cold. Serve alongside sliced baguette. Keep it hot and fresh for guests by baking it in 2 batches, or feel free to do this all at once in a 9x13-inch baking dish.

 Slice steak into thick pieces. Season generously on both sides with salt and pepper.


 Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.


 Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.


 Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.


 Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.


 Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.


 Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.


It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but in this miso chicken.

 Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.


 Cut 3 to 4 slashes into legs and thighs of chicken halves. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.


 Flip chicken over in the bowl. Sprinkle more kosher salt on top.


 Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.


 Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.


 Brush the excess marinade on top of chicken. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.


 Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up.


Steak is marinated in the fridge for 45 minutes, then quickly pan-seared in a cast iron skillet before it is finished in the oven.

steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste

 Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce.


 Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes.


 Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.


 Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes.


 Flip and cook until browned on the other side and red in the center, about 2 minutes more.


 Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).


 Remove steaks from oven; season with salt. Let rest for 5 minutes before serving.


Not only is this apple and onion smothered beef brisket easy and delicious, it's also very fast (for a brisket recipe)! Cooking it low and slow often results in dried-out meat, so instead we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist.

 Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.


 Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.


 Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.


 Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.


 Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.


"Burnt" Basque cheesecake is made by baking the cheesecake in a very hot oven to deliver a beautiful, dark exterior full of bittersweet notes that complements the creamy light interior. The original recipe was developed in the 1970s, at a cafe in San Sebastian called La Vina. I adapted it to fit a standard cake pan rather than the large springform pan used in the original. I rarely post a trendy recipe while it's still trendy. But this "burnt" cheesecake method deserves the hype and is just plain easier — just remember the parchment paper.

 Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.


 Combine cream cheese, sugar, flour, and salt in a bowl; stir and smear together with a spatula until very smooth and creamy.


 Add vanilla and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.


 Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.


 Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for the last 10 minutes.


 Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.


This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

 Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.


 Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.


 Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.


 Bake in the preheated oven until browned on top, about 30 minutes.


The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.

 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.


 Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.


 Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.


 Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.


 Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.


Tonkotsu ramen is a noodle dish where the broth is made from pork bones. The broth is the heart and soul of the dish. Traditionally, the broth takes hours, or up to an entire day to make. But with an Instant Pot, that time drops. This recipe makes a creamy pork broth that serves as the perfect base to your tonkotsu ramen dish. Flavor the broth however you'd like, but this recipe suggests using soy sauce, miso, and a Japanese fish bouillon (in granules) called "dashi."

 Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.


 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.


 Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.


 Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.


 Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and "soften" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).


 Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.


This hamburger soup with potatoes is a comforting, warm meal that is great for a chilly winter day or anytime you want a yummy, easy soup! Serve with crusty bread.

 Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill the pot with enough water to cover. Cover the pot and bring to a boil; cook until vegetables begin to soften, 15 to 20 minutes. Remove from heat.


 Crumble in ground beef, a little at a time, stirring between additions. Return to heat and bring back to a boil. Reduce heat and cook at a simmer until vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.


This is a easy, fast and delicious breakfast or dessert bread using only two ingredients! If there is any left, it can also make delicious French toast!

 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.


 Mix ice cream and flour together in a bowl just until moistened; spread into the prepared pan.


 Bake in the preheated oven until cooked through, 35 to 40 minutes. Enjoy warm or at room temperature.


Use any flavor of ice cream. Low-fat and no-sugar versions do not work well.

This recipe shows you how to make an easy strawberry shortcake that's perfect for a quick dessert. If you love strawberries and shortcake, this recipe is for you!

 Place strawberries in a bowl; add sugar and stir to coat. Cover and refrigerate until sugar has dissolved, about 15 minutes.


 Place 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.


A deliciously sweet rhubarb crumble. You can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!

 Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.


 Mix 1 1/2 cups flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.


 Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.


It's particularly important to use the egg in the rhubarb mixture so the filling doesn't get too runny.

This rhubarb dessert is similar to a cobbler. It's delicious served hot with vanilla ice cream, but it can also be served warm or cold (it will hold together when cold). If you are not a huge fan of rhubarb⁠, this dessert might just change your mind!

 Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of prepared pan.


 Bake in the preheated oven until crust is lightly browned, about 15 minutes.


 Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.


 Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.


 Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.


This dessert is also delicious made with wheat or oat flour instead of all-purpose flour.

This old-fashioned rhubarb crunch is a childhood favorite. We ate it with milk or vanilla ice cream!

 Place rhubarb in a large mixing bowl. Add white sugar and 3 tablespoons flour; stir well to coat and spread evenly in the bottom of the prepared baking dish. Set aside.


 Combine 1 ½ cups flour, brown sugar, and oats in a separate mixing bowl; cut in butter until the mixture is crumbly. Sprinkle crumble mixture over rhubarb layer.


 Bake in the preheated oven until rhubarb is bubbling and crumble is golden brown, about 40 minutes. Serve hot or cold.


This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.

 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.


 Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.


 Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.


This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!

 Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.


 While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.


 Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.


 Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.


 Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.


 Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.


I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

 Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.


 While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.


 Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.


 Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.


 Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.


 Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.


 Pour in lemon juice and turn off the heat; stir for about 30 seconds.


 Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.


 Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.


 Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.


 Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.


This comforting rhubarb cobbler is much loved by my family. I hope you like it as much as we do!

 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.


 To make the filling: Mix sugar and cornstarch together in a large saucepan. Stir in rhubarb and water. Bring to a boil; cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.


 To make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.


 Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.


 Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.


After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

 Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.


 Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.


 Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.


 Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.


This cherry rhubarb pie is a delicious, comforting dessert. It's easy to make, and I think it tastes great with either fresh or frozen rhubarb.

 Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).


 Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.


 Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.


This blueberry rhubarb pie is my grandmother's famous recipe. I have many memories of making this pie with her and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.

 Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.


 Divide pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of dough and top with remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.


 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.


This chicken Cordon Bleu casserole has all the creamy and wonderful flavor of the traditional dish with a little of the fat and hassle removed.

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.


 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.


 Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.


 Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.


 Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes.


This stewed rhubarb is delicious served as-is or with ice cream. Reward your tastebuds and use up your rhubarb with this delicious, unique dessert sauce. 

 Place rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally.


 Remove from heat; stir in sugar and cinnamon until sugar has dissolved. Serve hot or cold.


This rhubarb simple syrup has endless uses for a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.

 Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.


 Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.


 Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.


I came up with this rhubarb salsa while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together! 

 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.


 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.


 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.


Feel free to adjust ingredients to your liking. Don't like jalapeños? Don't use them. Mix and match peppers however you like, just be sure to use 3 of them.

This easy rhubarb sauce recipe is made with strawberry Jell-O for added flavor.

 Combine rhubarb, water, and sugar in a saucepan over medium-high heat; bring to a boil. Reduce the heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix.


 Remove from the heat and let cool to room temperature, about 30 minutes.


 Pour rhubarb sauce into a bowl. Serve immediately or cover and refrigerate for a chilled sauce.


This homemade rhubarb sauce is easy to make and just delicious served warm over vanilla ice cream, or with rhubarb cake.

 Stir in rhubarb and sugar; continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.


An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

 Preheat the oven to 375 degrees F (190 degrees C). Combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter in a medium bowl; mix until crumbly and pat into the bottom of a 9-inch springform pan.


 Toss chopped rhubarb, 1/2 cup sugar, and 1 tablespoon flour together; pour onto crust and bake in the preheated oven for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).


 Beat cream cheese and 1/2 cup sugar together in a large bowl until creamy; beat in eggs one at a time. Pour mixture over hot rhubarb in the pan.


 Bake in the preheated oven until filling is set, about 30 minutes. Cover with sour cream topping while still hot.


 To make the sour cream topping: Combine 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl. Mix well and spread on top of cake.


This strawberry rhubarb custard pie is one of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.

 Preheat the oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.


 Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.


 Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.


 Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.


 Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.


This rhubarb crisp recipe is quick and easy. Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

 Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish.


 Combine white sugar, water, cornstarch, and vanilla in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes.


 Bake in the preheated oven until the crisp is lightly brown and bubbling, about 1 hour.


This rhubarb crisp is a delicious dessert with a crunchy oat topping and a sweet and tangy filling. This crisp was an early summer staple in my family growing up. It's an easy, delicious way to use up a surplus of rhubarb!

 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.


 Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside.


 Make topping: Mix together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly.


 Press about 1/2 of the oat topping into the bottom of the prepared baking dish.


 Bake in the preheated oven until filling is set and top is lightly browned, about 45 minutes.


These moist rhubarb muffins have a crunchy, sweet cinnamon-sugar topping. They taste great on their own with no extra butter or jam.

 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.


 To make the muffins: Stir flour, baking soda, baking powder, and salt together in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts. Spoon batter into the prepared cups, filling almost to the top.


 To make the streusel: Stir sugar, melted butter, and cinnamon together in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.


 Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing them.


These lion's head meatballs really are melt-in-your-mouth. Serve this soup as-is or with noodles added to the bowl. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage in the rich broth reminded the inventors of this dish of a lion's mane. 

 Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.


 Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.


 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.


 Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.


 For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.


 Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.


 Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.


 Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.


If you can't find dried shiitake mushrooms, feel free to use fresh, but be sure to sauté them first.

These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier they'll be, but you won't get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between.

 Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.


 Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.


 Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.


 Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.


 Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.


 Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.


 Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.


I'm showing you what I think is the easiest, simplest, best method for doing tempura, which produces something with an extremely thin, but still very crispy, coating. If you're not into shrimp, this technique will work with many other things.

 Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.


 Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.


 Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.


 Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.


My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.


 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.


 Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.


 Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.


 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.


 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.


This easy chickpea curry is made with canned chickpeas for a fast, convenient vegan meal. Fresh ginger, garlic, and Indian spices add lots of flavor.

 Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.


 Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.


This homemade lemon Bundt cake is a beautiful golden-colored, moist cake that's bursting with bright lemon flavor. 

 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt).


 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.


 Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.


You can bake this cake 2 or 3 days ahead and it will stay fresh.

Crème anglaise is a deliciously rich custard sauce made from scratch with cream, vanilla, egg yolks, and sugar. Flavor with ground cinnamon or cloves, if desired.

 Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.


 While cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.


 Slowly pour 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until mixture coats the back of a spoon.


My coworker Lori makes this brunch salad and we all absolutely love it! It's quick and easy with absolutely no cooking required. Great during the warm summer months.

 Place spinach in a large bowl. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top. Toss with poppy seed dressing before serving.


These delicious boiled potatoes with butter and chives are simple to make. I like to use small red potatoes or new potatoes. 

 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes.


 Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated.


 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.


 Heat olive oil in a skillet over medium-high heat. Sauté onion in hot oil until tender, 5 to 7 minutes.


 Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.


 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.


These flavorful steamed green beans are simply dressed for an easy side dish that practically cooks itself while you get the rest of the meal together.

 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam to your desired degree of tenderness, about 5 minutes.


 Transfer steamed green beans to a serving bowl. Add olive oil, Parmesan cheese, white wine vinegar, garlic, salt, and pepper; toss until evenly coated. Let stand for 10 minutes.


These air fryer crab cakes are flavorful, crisp, and lighter than if cooked with oil in a skillet. Air-frying crab cakes means less mess and less cleanup but at no sacrifice to taste. Serve with your favorite dipping sauce, aïoli, or tartar sauce, as well as fresh lemon wedges.

 Combine beaten egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a large bowl. Stir in green onion and set aside.


 Place crabmeat in a medium bowl and break up with a fork. Add milk, salt, and black pepper; toss to coat. Add saltine crackers and baking powder; toss lightly to combine. Add to egg mixture, stirring gently and being careful not to break apart crab lumps.


 Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours.


 Spray crab cakes on both sides with cooking spray and place in the air fryer basket.


 Cook in the preheated air fryer for 5 minutes. Turn crab cakes over gently and continue cooking until crispy brown, about 5 minutes more.


The top-of-the-line crab is lump crab meat, and although delicious, it's expensive. So, I typically use claw meat for crab cakes, which works well.

This apple juice recipe is super easy and requires no juicer! My mother had this creative way of using the leftover apple cores and peels (from baking pies) to make homemade apple juice. To anyone with a sensitive palate, the distinct and almost bitter taste of store-bought apple juice can be a little strong at times. This homemade juice is lighter and pleasantly sweet without the kick. 

 Combine water with apple peels and cores in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the apple flavor and color have permeated the water, about 30 minutes.


 Strain apple juice into a mixing bowl; discard all solids. Stir in sugar until dissolved. Allow to cool for 30 minutes before drinking.


This strawberry rhubarb pie recipe is perfectly sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.

 Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.


 Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.


 Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie. Press the edges together and crimp with a fork to seal. Cut several slits in the top crust with a sharp knife.


 Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.


This strawberry French toast makes an elegant breakfast or brunch and can be made up the night before, then cooked in the morning. You can use fresh strawberries by blending some of them into a sauce. Delicious topped with whipped cream.

 Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.


 Add enough water to reserved strawberry liquid to equal 1 cup liquid.


 Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.


 Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 ½ teaspoons sugar, cinnamon, and nutmeg together in a bowl.


 Slice bread at 1 ½-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.


 Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.


A simple strawberry rhubarb sauce that tastes great as a topping on vanilla ice cream or pancakes.

 Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat.


 Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork until blended. Stir in food coloring, if using. Serve warm or cold.


This rhubarb strawberry dump cake is a lovely springtime recipe that is simple enough for kids to help with. This cake is terrific with vanilla bean ice cream.

 Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.


 Bake in the preheated oven until cake is bubbly, about 20 minutes.


Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crêpes! Try and find rhubarb stalks that are smaller in size as they are less tough.

 Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.


 Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.


This strawberry trifle is a very light dessert recipe from my friend Ellen. It's so easy to make and the perfect ending to a heavy meal.

 Place pudding mix into a bowl. Add cold milk and whisk together for 2 minutes. Let rest for 5 minutes.


 Layer 1/2 of the cake cubes in a trifle bowl or other glass serving dish. Layer 1/2 of the pudding, 1/2 of the bananas, 1/2 of the strawberries, and 1/2 of the whipped topping over top. Repeat all layers once more.


 Cover trifle and chill in the refrigerator for at least 4 hours before serving.


This asparagus stir-fry with garlic and olive oil is one of my favorite side dishes. Sprinkle with fresh lemon juice just before serving for a bright flavor.

 Heat oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 4 to 7 minutes.


 Remove from the heat and season with salt. Squeeze lemon wedge over top and serve.


I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing. They take just 10 quick minutes to prepare and 2 days to pickle.

 Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.


 Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.


 Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.


This corn and asparagus salad with sweet peppers and basil is great served as a side dish for an enjoyable taste of summer. The bright yellow, green, and red colors will liven up any meal.

 Preheat an outdoor grill for medium-low heat and lightly oil grate.


 Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.


 Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.


 Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.


This steamed asparagus is tender and tasty! Try using vinaigrette dressing in place of the butter, too.

 Place 3 cups water in the bottom half of a steamer pan set. Add butter and salt and bring to a boil.


 Trim dry ends off of asparagus. If spears are thick, peel them lightly with a vegetable peeler.


 Place asparagus spears in the top half of the steamer pan set. Steam until asparagus is tender, 5 to 10 minutes depending on thickness.


Everyone asks for this chicken tortilla soup Instant Pot recipe. It's easy to make and adapt to your own level of spiciness. Kids love it, but for those who don't, you can use some of the shredded chicken to make them a quick chicken quesadilla, so it's a win-win! Optional toppings and mix-ins include avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.

 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.


 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.


 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.


The flavor of this delicate baked orange roughy is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. It's quick, easy, and simply delicious.

 Preheat the oven to 400 degrees F (200 degrees C). Coat a medium baking dish with nonstick spray.


 Mix bread crumbs, Parmesan cheese, Romano cheese, salt, and garlic powder together in a shallow bowl.


 Brush orange roughy fillets on both sides with melted butter, then dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish and sprinkle with parsley.


 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.


Garlic pasta with herbs and plenty of freshly grated Parmesan cheese. Chop the garlic so that some is minced and some is in larger pieces.

 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.


 While the pasta is cooking, add oil and garlic to a large skillet over low heat. Cook until oil is hot and garlic is sizzling, 8 to 12 minutes. Remove from the heat and stir in parsley, basil, oregano, and pepper flakes.


 Drain pasta and transfer to a large bowl. Add oil and garlic mixture, toss to coat, and let sit for 3 to 5 minutes. Sprinkle with Parmesan and serve.


A delicious traditional beef and mushroom pie flavored with Guinness for rich flavor. Always a favorite in Irish pubs!

 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.


 Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.


 Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.


 Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.


Crunchy, salty corn nuts made easy and healthier thanks to the air fryer. This is my basic recipe, but feel free to add additional flavors such as Cajun seasoning, ranch powder, BBQ seasoning, chili powder, taco seasoning, etc.

 Place corn in a large bowl and cover with water; let sit to rehydrate, 8 hours to overnight.


 Drain corn and spread out in an even layer on a large baking sheet. Pat dry with paper towels. Air-dry for 20 minutes.


 Place corn in a large bowl. Add oil and salt; stir until evenly coated.


 Working in batches, place corn into the air fryer basket in an even layer and cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 10 more minutes. Shake the basket again, cook for 5 more minutes, then transfer corn nuts to a paper towel-lined plate. Repeat with remaining corn.


 Allow corn nuts to cool until crisp before serving, about 20 minutes.


These air fryer fish tacos are unique. Unlike most fish taco recipes, the slaw in this recipe is air-fried instead of raw, creating a caramelized version that leaves the fish to be the crispy star of the show.

 Preheat an air fryer to 400 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.


 Combine cabbage slaw, jalapeño pepper, lime juice, olive oil, vinegar, salt, black pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside.


 Mix together flour, cornmeal, and taco seasoning in a medium bowl until well combined. Add cod and toss until evenly coated; discard any excess seasoning mixture. Place coated cod in the prepared air fryer basket and mist lightly with cooking spray.


 Cook in the preheated air fryer for 5 minutes. Shake the basket and continue cooking until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate to drain.


 Cook in the air fryer until cabbage is caramelized, about 8 minutes, stirring halfway.


Nutrition data for this recipe includes the full amount of seasoning mixture. The actual amount of seasoning mixture consumed will vary.

This slow-cooked squirrel recipe is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed, as if I had been making this dish my entire life. The meat will fall off the bone.

 Place potatoes, onion, carrots, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay squirrel meat on top of vegetable mixture. Pour in enough water to cover completely.


 Cover and cook on High for 6 hours. Stir in flour until incorporated and continue cooking for 2 more hours.


This Colorado green chili is my version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

 Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.


 Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.


 After 20 minutes, transfer 2 cups of soup (without any pork pieces) to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally, until pork is very tender, at least 35 minutes more.


This hearty Dutch oven beef stew loaded with vegetables is so simple — sear the beef, add the remaining ingredients, and simmer until tender.

 Stir together flour, paprika, salt, and pepper in a medium bowl until well combined. Add beef and toss until evenly coated.


 Heat olive oil in a cast iron Dutch oven or large pot over medium-high heat. Sear beef in hot oil until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves.


 Cover the pot, reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 hours 30 minutes.


This is a remake of Hearty Beef Stew by EIORE for stovetop cooking with a slight variation.

These baked lamb shoulder chops are very tasty and an easy main meal to prepare. Try serving them with mashed potatoes, peas, and pumpkin.

 Beat together eggs and Worcestershire sauce in a shallow bowl.


 Place bread crumbs in a second shallow bowl. Dip each lamb chop in egg mixture, then lightly dredge in bread crumbs to coat. Arrange lamb chops in a 9x13-inch baking dish.


 Bake in the preheated oven for 20 minutes. Turn lamb chops over and continue cooking to desired doneness, about 20 more minutes. An instant-read thermometer inserted into the center of chops should read 130 degrees F (55 degrees C) for medium doneness.


Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form, it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.

 Place chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).


 Transfer chicken to a large bowl to cool. Strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop chicken meat into bite-sized pieces and set aside.


 Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet over medium heat. Cook and stir onion mixture until onion is soft, sweet, and golden, 7 to 10 minutes.


 Stir onion mixture into broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.


 Whisk together eggs, black pepper, and cayenne pepper in a medium bowl; whisk in lemon juice until combined. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Whisk another 1 cup broth mixture into egg mixture, then pour egg mixture into the pot. Stir well.


 Add chopped chicken and cook until heated through, about 5 minutes more.


The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth ingredients consumed will vary.

I recommend this orange and banana smoothie — it's filling enough to have for breakfast!

 Combine milk, yogurt, sugar, and salt in a blender. Add oranges and banana and blend for about 1 minute. Add ice and blend until smooth.


This homemade conditioner for hair growth is made with all-natural ingredients such as essential oils. The ingredients in this leave-in conditioner encourage quick, healthy hair growth, promote shine, smooth out frizzy hair, and repair split ends. This makes enough for three applications.

 Combine shea butter, coconut oil, and argan oil in the top of a double boiler over simmering water. Stir occasionally until melted, about 5 minutes. Remove from the heat and let cool slightly, about 5 minutes; don't let it solidify.


 Pour mixture into a food processor; process on high speed until smooth.


 Pour aloe vera juice in slowly, with the processor running, and blend until creamy, 3 to 5 minutes.


 Add vitamin A oil and essential oil; blend until incorporated.


This recipe for black-eyed peas with ham hocks is my mom's, and she was from Arkansas. Once cooked, a portion of the peas may be mashed, then stirred together with the whole peas and shredded ham hock for a creamier consistency.

 Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.


 Place black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender, about 1 hour 30 minutes. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.


 Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.


This ham pasta casserole is as good as comfort food gets. My family would have this every night of the week if I let them!

 Bring a large pot of salted water to a boil. Cook macaroni in boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.


 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.


 Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in hot butter until onion is tender, about 5 minutes. Stir in garlic and cook for about 2 minutes more; remove the skillet from heat.


 Add macaroni, Cheddar cheese, condensed soup, peas, milk, sour cream, onion powder, and garlic powder to ham mixture in the skillet; mix until well combined. Transfer mixture to the prepared baking dish.


 Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions over casserole and continue baking until golden, about 5 minutes more.


 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.


 Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.


 Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.


 Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.


Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. This asparagus mushroom risotto is the perfect way to enjoy these two flavorful ingredients together.

 Place chicken stock in a small saucepan over medium heat; bring to a simmer.


 Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender, about 4 minutes. Transfer to a plate with any accumulated juices.


 Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.


 Pour 1/4 cup simmering stock over rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue cooking until flavors combine, about 3 minutes more.


 Remove rice from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.


If using dried morel mushrooms, reserve the soaking liquid from rehydrating the morels and add to chicken stock. Reduce if needed; the ratio of arborio rice to stock should always be 1 to 3.5.

This Smith Island cake has really tender cake layers with a buttery vanilla flavor. A lightly sweet ganache icing helps balance out the whole thing. Prepare this showstopper for a special occasion and receive rave reviews. Using aluminum pans really speeds up the assembly and cooking process. The batter holds well while the other layers cook.

 Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from heat.


 Place chocolate in a large microwave-safe bowl and pour hot cream mixture over the top. Sprinkle with salt and let stand for 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.


 Meanwhile, prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Grease nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray paper lightly with more cooking spray.


 Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs one at a time and beat just until incorporated after each addition. Beat in vanilla.


 Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed. Divide batter evenly (about 1 cup each) among the prepared pans and smooth with an offset spatula.


 Bake in batches in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 14 minutes. Cool in the pans on a wire rack for 10 minutes, then turn cakes out onto wire racks to cool completely, about 20 minutes.


 Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with another 1/3 cup icing. Repeat the process with remaining cake layers and icing. Coat the top and sides of cake with a thin layer of icing. Chill cake in the refrigerator for 1 hour and reserve remaining icing.


 Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring between, until smooth and pourable, 60 to 90 seconds. Pour icing in a slow, steady stream over the top of cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.


 Chill cake in the refrigerator until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.


This is a great weeknight recipe, as it's quick to make. The chicken can be left in the maple-chipotle marinade overnight or cooked shortly after mixing. A favorite in our house!

 Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.


 Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.


This glazed corned beef features a sweet apricot sauce that really brings out the flavor of the meat. It's also great to serve the sauce over cooked carrots!

 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with nonstick cooking spray.


 Place corned beef into the prepared baking dish; pour in water. Cover the dish tightly with aluminum foil.


 Combine apricot preserves, brown sugar, and soy sauce in a small bowl. Spread evenly over corned beef.


 Return to the oven and bake uncovered until meat is tender, 25 to 30 more minutes. Baste occasionally with pan drippings.


This asparagus risotto is flavored with garlic, white wine, lemon, and Parmesan cheese. I like to serve this as a main dish under some steamed halibut or other white fish.

 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.


 Meanwhile, heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.


 Heat olive oil in a large skillet over medium heat. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes.


 Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus.


 Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.


These homemade nachos are great for game day. This recipe makes a huge meal-sized tray of nachos loaded with taco-seasoned ground beef, refried beans, salsa, jalapeños, and cheese.

 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.


 Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in water and taco seasoning mix; simmer until beef mixture has thickened, 8 to 10 minutes.


 Spread tortilla chips on the prepared baking sheet. Top with Cheddar cheese, then dot with refried beans and ground beef mixture.


 Broil in the preheated oven until cheese is melted, 3 to 5 minutes. Top nachos with olives, salsa, sour cream, green onions, and jalapeño peppers.


This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in spring. Be sure to wear gloves when handling the nettles or they'll sting ya!

 Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.


 Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.


This chicken and asparagus casserole with noodles is great to make in the spring when asparagus first comes in and you can get it fresh. Add salsa to the sour cream mixture if you like a spicier dish. 

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.


 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost tender, about 5 minutes. Drain well.


 Heat olive oil in a heavy skillet over medium heat; stir in onion and cook for 4 to 5 minutes, stirring frequently. Add cooked chicken, red bell pepper, celery, and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in sour cream and oregano.


 Spread 1/2 of the chicken mixture into the prepared dish; arrange asparagus on top. Spread cooked noodles evenly over asparagus and top with 5 tablespoons of Parmesan cheese. Cover with remaining chicken mixture and sprinkle remaining 3 tablespoons Parmesan cheese on top. Bake in the preheated oven until cheese has melted and top is golden brown, about 30 minutes.


This asparagus quiche with Swiss cheese is a delicious way to celebrate spring and its abundant supply of fresh asparagus. This recipe is a cinch to put together and so very yummy. 

 Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.


 Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.


 Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.


 Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.


Asparagus spears are seasoned with your favorite Cajun seasoning and roasted for a super fast and yummy side dish.

 Snap asparagus spears at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with Cajun seasoning.


A few spears of asparagus, some slices of prosciutto, and a bit of creamy Neufchatel cheese is all you need to assemble this fancy little side dish that will dress up any dish. Make a few more and serve them as an appetizer if you like. Always a hit at the holidays!

 Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.


 Bake 15 minutes in the preheated oven, until asparagus is tender.


Prosciutto-wrapped asparagus is an extremely easy and elegant appetizer. Asparagus spears are wrapped in prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

 Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.


 Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.


 Bake in the preheated oven for 5 minutes. Remove, and shake the pan back and forth to roll the spears over. Return to the oven until asparagus is tender and prosciutto is crisp, another 5 minutes. Serve immediately.


Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this delicious vegetable side dish.

 Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.


 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.


Roasted white asparagus is super simple to prepare with easy seasonings for a tender and delicious vegetable side dish.

 Arrange asparagus in a casserole dish; brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.


 Roast in the preheated oven until lightly browned, about 20 minutes.


General Tso's chicken is crispy, twice-fried chicken in a deliciously sweet and sticky glaze. This mouthwatering dish delivers a combination of Asian flavors that will knock your chopsticks off! Serve with steamed broccoli and white rice and garnish with sliced green onions.

 Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).


 Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.


 Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.


 Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.


 Prepare sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.


 Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.


 Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.


The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

This recipe for pork tenderloin wrapped in bacon is tasty and extremely easy and fast.

 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.


 Season tenderloin with rosemary leaves, thyme, salt, and pepper. Wrap bacon around tenderloin and secure with toothpicks. Sprinkle garlic powder over bacon, then pack brown sugar around tenderloin.


 Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.


This cream of sweet potato soup is easy to prepare, oh-so-elegant, and a favorite at my house. The kids love it because it has a slightly sweet taste, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

 Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.


 Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.


 Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.


 Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.


This is a southern tavern with just a bit of a mild kick. You can add more heat by doubling the chili powder and cayenne pepper and adding a few of the seeds from the jalapeno. You can use beef, too! You can serve these on burger buns, in tortillas or in pitas garnished with with some shredded cheddar, pickled jalapeno slices and chipotle mayo. (If you have a more classic taste, American cheese, pickles and ketchup still tastes good as well!)

 Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink.


 Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger buns.


This crockpot sweet and sour chicken dinner is just as good as takeout but made really easily in your slow cooker. We like to serve this family-friendly dish with rice.

 Mix together 2 tablespoons cornstarch, garlic powder, and ground ginger in a medium bowl until well combined. Toss chicken thighs in cornstarch mixture until evenly coated.


 Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned, about 3 minutes per side. Transfer to a plate and set aside.


 Drain juice from the can of pineapple into a measuring cup. You should have approximately 3/4 to 1 cup juice.


 Mix together 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until sauce is well combined. Add browned chicken and stir to coat.


 Whisk together remaining 1/4 cup pineapple juice with remaining 2 tablespoons cornstarch in a small bowl until combined. Stir into the slow cooker and increase heat to High. Add pineapple and bell pepper.


 Cook on High until sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with green onion to serve.


 Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.


 Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.


This Lipton onion soup pot roast recipe is very easy to prepare and makes a delicious pot roast in its own gravy. The recipe is perfect for those who don't have time to cook all day but want to make something that tastes like they did. You'll want to use a cut of meat between 5 to 6 pounds.

 Mix condensed soup, water, and dry onion soup mix in a slow cooker. Place pot roast in the slow cooker and coat with soup mixture.


This chicken spaetzle recipe is from my grandma, and I have loved it ever since I was a child. I could eat it every day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.

 Place chicken in a stockpot and add enough water to cover. Pour in chicken broth; add onions and celery. Season with salt, pepper, and garlic salt. Bring to a boil and cook until an instant-read thermometer inserted into the center of chicken near the bone reaches 165 degrees F (74 degrees C), about 1 hour. Remove chicken to a platter and let sit until cool enough to handle.


 Strain broth, discard onions and celery, and return broth to the stockpot. Remove chicken meat from the bones, chop or tear into pieces, and add to broth in the pot. Bring to a boil and add carrots.


 Stir together eggs, 1/2 cup water, and salt in a medium bowl until well combined. Gradually add flour until dough is firm enough to form a ball; add more or less flour as needed. Pat dough out onto a flat plate. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate, allowing them to fall directly into the boiling broth.


 Cook until carrots are tender. Sprinkle with parsley flakes to serve.


A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce.

 In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


 Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.


 Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.


 To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.


A rich and creamy homemade sauce comes together in minutes while the asparagus roasts in the oven. This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. This recipe is quick enough for a busy weeknight meal. 

 Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.


 Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.


 Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.


 Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.


 Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.


I love making a frittata whenever I want a quick meal. I always have eggs in the fridge, and you can use a variety of vegetables. I like asparagus the best, though. 

 Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.


 Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.


You can use any fresh herb you like instead of parsley. Cilantro and dill work well, too.

Asparagus is blanched until tender, then marinated in balsamic vinaigrette salad dressing. This side dish is brightened up with lemon zest and fresh parsley just before serving.

 Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.


 Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.


Hamantaschen are a favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate it overnight.

 Combine eggs and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in oil, orange juice, and vanilla. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if needed.


 Turn dough out onto a lightly floured surface and roll out into a 1/2-inch thickness. Cut into circles using a cookie cutter or the rim of a drinking glass; place 2 inches apart onto the prepared cookie sheets. Spoon about 1 to 2 teaspoons of preserves into center of each cookie. Pinch edges to form three corners.


 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the cookie sheets for 1 minute; transfer to a wire rack to cool completely.


This vegan butternut squash soup has ginger, carrots, and apples for a wonderful flavor combination. Instead of cream, I use coconut milk.

 Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.


 Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.


This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! 

 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.


 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.


 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.


I garnished with celery leaves, pepper flakes, and olive oil, but you can use whatever you have in your pantry. Yogurt, herb oils, toasted nuts, parsley, or julienned apple would be nice garnishes as well.

I never liked French toast, but these sticks are the best. No need to have syrup or anything, they are good as-is.

 Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.


 Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.


Crispy on the outside and soft on the inside, these French toast sticks are easy to make in the air fryer for a delicious breakfast!

 Mix eggs, milk, butter, vanilla extract, and cinnamon together in a bowl.


 Line an air fryer basket with parchment paper. Dip each piece of bread into the milk mixture and place in the basket. Make sure they are not touching; cook in batches if necessary.


 Preheat the air fryer to 370 degrees F (188 degrees C). Add basket and cook bread for 6 minutes; flip and cook for 3 minutes more. Sprinkle each stick with confectioners' sugar.


These easy-to-make French toast sticks turn out great in an air fryer. Dry your bread out first so you don't end up having your bread fall apart during the soaking process. Serve with your favorite French toast toppings, such as powdered sugar, a sugar and cinnamon mix, or syrup.

 Cut each slice of bread into thirds to make sticks. Cut a piece of parchment paper to fit the bottom of the air fryer basket.


 Stir together eggs, milk, vanilla extract, cinnamon, and nutmeg in a bowl until well combined. Dip each piece of bread into egg mixture, making sure each piece is well submerged. Shake each bread stick to remove excess liquid and place in a single layer in the air fryer basket. Cook in batches, if necessary, to avoid overcrowding the fryer.


 Cook for 5 minutes, turn bread pieces, and cook for an additional 5 minutes.


Tom yum goong soup is easy to make at home with this recipe. Koong or goong is the Thai word for shrimp, which is featured in this delicious dish. Garnish the soup with fresh cilantro leaves.

 To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.


 Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.


 Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.


Many ingredients can be found in your local Thai, Asian, or specialty shop. Chile paste with soybean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Makrut lime leaves have an aromatic citrus-like smell and flavor.

This Japanese steakhouse yum yum sauce, or white sauce, is a mayonnaise-based sauce that's creamy and delicious. Perfect for dipping or drizzling.

 Whisk mayonnaise, water, butter, tomato paste, sugar, garlic powder, paprika, and cayenne together until smooth. Cover and refrigerate, 8 hours to overnight.


This slider recipe makes tasty mini burgers that remind me of my favorite fast-food restaurant! They are a perfect appetizer to bring to a party.

 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray. Grease a sheet of aluminum foil; set aside.


 Mix together ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until beef is crumbly and evenly browned, 5 to 7 minutes. Drain and discard any excess grease. Remove the skillet from heat; stir in Cheddar cheese and mayonnaise.


 Place roll bottoms on the prepared baking sheet. Spread beef mixture onto each bottom. Cover with tops. Cover sandwiches with the prepared sheet of aluminum foil.


 Bake in the preheated oven until burgers are heated through and cheese is melted, about 30 minutes. Serve with sliced pickles.


I liked these that a local restaurant chain made so much, I came up with my own take on this. Blackened chicken with a chipotle aioli and caramelized onion just complement each other well. These are good mini-sized or meal-sized. It's easy to prep ingredients ahead of time and just cook the chicken when you are ready. For large sandwiches, cut each chicken breast into 2 pieces.

skinless, boneless chicken breast halves, each cut into 4 pieces

 Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.


 Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.


 Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.


 Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.


 Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.


 Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.


 Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.


This combination of dried mango and candied ginger is so good you'll forget that it is good for you. The coconut sprinkled on top gives an extra crunch and a lovely appearance.

 Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.


 Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.


 Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.


 Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.


I just love Philly-style cheesesteak, but I don't love the price of steak these days. Of course it's not the same, but you can get some tasty results with a beef chuck roast in your slow cooker. Using purchased slider buns, this recipe is an easy answer to the age-old question: "What's for dinner tonight?"

 Season each side of the chuck roast with 1 teaspoon seasoning salt.


 Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.


 Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.


 Cover and cook on Low until the beef is very tender, 8 to 10 hours.


 Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.


 Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.


 Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.


These sliders are a quick and easy vegetarian appetizer or main dish. They are filled with gooey mozzarella cheese, tomatoes, basil, and garlic.

 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.


 Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.


 Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.


 Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.


Hawaiian sliders are great for potlucks for something fun and easy to share.

 Melt butter in a saucepan over medium-low heat; cook and stir onion in the melted butter until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes.


 Arrange the roll bottoms in the prepared baking dish. Spoon 2/3 of the onion mixture over top. Add ham and cheese to each roll. Place the roll tops over the cheese layer, then brush the remaining onion mixture over top. Cover the dish with aluminum foil.


 Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until the roll tops are lightly browned, 5 to 10 minutes.


White Castle sliders are well known in the Chicago area. I believe down South they are called Krystals. This copycat recipe is the closest I have come to the real deal. Serve each slider with American cheese, dill pickle slices, and Düsseldorf mustard.

 Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.


 Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.


 Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.


Vietnamese-inspired pork and beef banh mi sliders. Spread with Sriracha-cilantro aioli and top with daikon cucumber relish and pickled carrots.

 Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.


 Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.


 While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.


Assorted toppings like sliced avocado, shredded cheese, crema Mexicana, black olives, and jalapeño elevate this shredded beef to a perfect slider suitable for the big game day.

 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.


 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.


 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.


 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.


 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.


Creamy white mushroom sauce with milk for chicken or pasta. To serve, pour sauce over hot, cooked pasta.

 Heat a large skillet over medium heat; do not use a nonstick skillet. Spray lightly with cooking spray; add mushrooms. Cover and cook, stirring occasionally, until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook, stirring occasionally, until mushrooms have released more juice and garlic is lightly browned. Transfer mushroom-garlic mixture with juices to a small bowl and set aside.


 Wipe the skillet out with a paper towel to remove any burnt garlic bits. Melt butter in the skillet over medium-low heat until it begins to bubble and foam. Sprinkle in flour and whisk continuously to form a roux. Once roux has darkened slightly, add milk, a few tablespoons at a time, whisking smooth after each addition.


 Add mushroom-garlic mixture with juices back into the skillet; bring to a very slow simmer and cook until desired thickness is reached. Season with salt and pepper.


A classic, simple beef stew recipe that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.

 Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.


 Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.


 Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.


These hamantashen are the easiest I've ever made. They are a bit sweet, roll out easily, and are consumed quickly. My kids don't want to give them to their friends! Traditional fillings are prune and poppyseed, but you can use any canned pie filling, whole fruit jelly, chocolate chips, or any type of filling your family likes. Be creative with these — we put mini chocolate chips in the dough.

 Cream together butter and sugar in a large bowl with an electric mixer until smooth. Beat in eggs one at a time, then stir in orange juice and vanilla until well combined. Mix in baking powder, then gradually stir in flour until dough forms a ball. Cover and refrigerate dough for at least 2 hours.


 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.


 Roll dough out on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter or drinking glass to cut dough into 3-inch circles, then place on the prepared baking sheets. Spoon 1 teaspoon poppyseed filling onto the center of each circle. Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be chilled on the baking sheets before baking if desired to help retain their shape.


 Bake in the preheated oven until light golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to wire racks to cool completely.


A frittata is a wonderful dish to serve at brunch or to take as leftovers for lunch. You can use whatever ingredients you have at hand but I love this classic combination of eggs, bacon, onions, and cheese. Make things even easier by using cooked bacon from the freezer.

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). If you don't have a oven-proof skillet, lightly grease a 7x11-inch baking dish.


 Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.


 Whisk eggs, milk, melted butter, salt, and pepper together in a bowl; pour into oven-proof skillet or prepared baking dish. Sprinkle with green onions and crumbled bacon. Cover with Cheddar cheese.


 Bake in the preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.


Apricot jam or preserves makes a delicious filling with chopped pecans in this rugelach recipe. 

 To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.


 Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.


 Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.


 Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.


 Bake in the preheated oven until golden, about 12 to 15 minutes.


The jam may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.

This warm corned beef dip is a delicious cheesy appetizer. Serve with crackers or toasted chunks of bread taken from the center of the Italian loaf.

 Heat oil in a skillet over medium heat. Cook and stir onion in the hot skillet until tender, 5 to 7 minutes.


 Transfer onion to a large mixing bowl. Add cream cheese, sour cream, and corned beef, then add mayonnaise, Swiss cheese, and garlic powder; mix until thoroughly combined.


 Cut off top of bread loaf. Create a bread bowl by tearing bread into chunks from the center of the loaf, leaving 1/2 inch bread on all sides. Reserve bread chunks for dipping if desired.


 Spoon corned beef mixture into bread bowl. Wrap bread bowl tightly with aluminum foil and place onto a baking sheet.


 Bake in the preheated oven until the dip is fully cooked and bubbling, 1 to 1 ½ hours.


You can skip the bread and bake the dip, covered, in a 9x13-inch baking dish. I have also cooked this in a slow cooker on Low for 3 hours.

This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.

 Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


 Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.


 Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.


 Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.


 Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.


 While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.


 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.


 Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.


 Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.


 Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.


 Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.


This Irish colcannon recipe is a traditional Irish potato dish that's very easy to make. For unauthentic but enhanced flavor, you can add bacon bits or Cheddar cheese, or both.

 Place potatoes, cabbage, and green onions into a large saucepan; fill with water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.


 Drain vegetables and place them into a large bowl. Mash potatoes and vegetables with butter using a fork until mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper.


Roasted cabbage wedges have a sweet, nutty flavor because of the caramelization. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

 Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.


 Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.


 Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.


Cabbage and onions are sautéed in bacon grease until tender and served with a splash of vinegar for a tangy, hearty dish that will surprise you.

 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.


 Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.


This hash brown soup freezes well and the recipe is easily halved. Serve with shredded Cheddar cheese and garlic croutons.

 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.


 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.


 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.


My mother was one of the best cooks I ever knew. Whenever she made stews we mostly found homemade dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today — I don't use any electronic gadgets to cook with except an electric stove.

 Stir together flour, baking powder, sugar, and salt in a bowl.


 Cut in butter until mixture is crumbly. Stir in milk and mix until a batter forms that is thick enough to be scooped with a spoon. Allow batter to rest for 3 to 5 minutes.


 Drop batter by spoonfuls into boiling stew or soup. Cover and simmer without lifting the lid for 15 minutes. Serve.


This microwave cornbread literally takes me 5 minutes to get on the table —including absolutely all the steps. I'll be honest; it tastes better baked in a regular oven. But it's still pretty darn good in the microwave, and sometimes I only have 5 minutes!

 Mix together flour, cornmeal, milk, egg, sugar, oil, baking powder, and salt in a microwave-safe glass or ceramic bowl until well combined.


 Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes. Rotate the bowl halfway through cooking if the microwave does not have a turntable.


This roasted red cabbage is delicious, healthy, and sure to please. 

 Brush each cabbage piece on both sides with olive oil; season with salt and black pepper. Arrange in a single layer on a baking sheet.


 Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over rice; season with black pepper and salt. Arrange chicken evenly atop rice-cheese layer. Dot chicken evenly with rounded teaspoons of cream of chicken soup. Pour water over chicken, then sprinkle evenly with onion soup mix.


 Bake in the preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until chicken is no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


 Sprinkle remaining 1/2 cup Cheddar cheese over the dish to serve.


This flavorful taco casserole recipe is an easier deconstructed way of serving tacos. Top with your favorite toppings, like shredded lettuce, diced tomatoes, salsa, sour cream, etc. Adjust the seasonings to your preference; if you’re worried the flavor profile will be too strong, you can start with less than what’s called for and add more as desired.

 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick spray.


 Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion; cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt.


 Add black beans, corn, diced tomatoes and green chiles, and tomato sauce; stir until well combined. Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.


 Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish; spread into a thin layer. Place 3 or 4 tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Spread the remaining meat mixture over the tortillas. Top with the remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.


 Cover with shredded cheese. Spray a piece of foil with nonstick spray; place over the casserole dish, sprayed-side down. (This helps prevent "cheese loss" when you remove the foil.)


 Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.


Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.

 Combine chicken, condensed soup, onion, butter, rosemary, and pepper in a slow cooker. Add enough vegetable broth to cover the ingredients completely. Cover and cook on High for 4 1/2 to 5 1/2 hours.


 Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.


This machaca pork and beef recipe is cooked in a slow cooker overnight, creating the most tender Mexican-style meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.

 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.


 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.


Top this spicy lime and avocado soup with sour cream or crème fraîche and serve it with warm tortilla chips and a nice large mojito if desired. My husband tried to tell me not to submit this recipe, as he didn’t want the whole world to know about it. But I say, share what you have!

 Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.


 Run cool water over chicken to speed cooling process. Shred or finely slice chicken.


 Heat olive oil in a large pot over medium heat. Add 1/2 of the onion, 1/2 cup cilantro, jalapeño peppers, lime juice, and garlic; cook until onion is slightly greenish in color, about 5 minutes.


 Combine 4 cups water and bouillon powder in a small bowl; pour into the pot. Cook until just heated through, about 5 minutes. Stir in chicken.


 Ladle soup into four bowls. Top with remaining avocado, onion, cilantro, and queso fresco.


This old-fashioned hamburger stew is hearty and delicious — it's perfect for chilly evenings! I like to serve it with warm rolls or cornbread.

 Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato purée, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.


 Mix flour with remaining 1 1/2 cups of water in a small bowl until a thin slurry is formed. Slowly pour flour mixture into the boiling soup, stirring constantly, until well combined. Continue to boil soup, stirring often, until it begins to thicken, about 3 minutes.


 Reduce the heat to a simmer and stir in frozen vegetables. Simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.


Classic stuffed quahogs were made with stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.

 Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from sausage.


 Bring broth back to a simmer and add quahogs; cook until they open, 5 to 10 minutes. Remove quahogs; reserve the broth. Remove cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.


 Place sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor and blend about 5 seconds; stir into meat mixture.


 Make stuffing according to package directions, using margarine and substituting the sausage/clam broth for water. There may be more broth than you need.


 Mix stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).


 Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.


Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.

 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.


 Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.


 Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.


 Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.


 Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.


This is a great Southern white sawmill gravy recipe. Pepper and sage are prominent flavors in this gravy made without meat.

 Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a roux paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes.


 Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder.


This is a simple recipe for air fryer spring rolls. They're easy to cook with this method but you could cook them in the oven also. I like to serve them with sweet chile sauce.

 Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.


 Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Stir in noodles; let stand until juices have been absorbed. Add soy sauce to the filling.


 Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.


 Brush the tops of the spring rolls with vegetable oil. Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.


Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!

 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.


 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.


 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.


 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.


 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.


This spaghetti cacio e pepe recipe has been made in our family for many years, and everyone loves it. It is a very basic and easy variation on mac and cheese.

 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.


 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.


This cheese omelette is great for breakfast. My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep the temperature on the low side, as you don't want it to turn brown.

 Whisk eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture is foamy, 2 to 3 minutes.


 Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and swirl the skillet, so the bottom is evenly covered with egg. Cook until egg starts to set, about 1 minute. Lift edges with a spatula and tilt the skillet so uncooked egg can flow towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.


 Carefully flip omelette; cook until warmed through, 30 seconds to 1 minute. Sprinkle Emmentaler cheese down the middle of omelette; fold in half. Cook until cheese is melted, about 20 seconds. Slide omelette onto a plate.


You can use any cheese in this omelette; we just love Emmentaler cheese.

This lemon cream cheese bar recipe is easy and tastes divine. Nothing brings a recipe to life like fresh lemons! For a change of pace from custard-style lemon bars, you need to look no further.

refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided

 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray.


 Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges.


 Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.


 Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter.


 Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes.


 Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.


Parsnip mash or mashed parsnips are full of flavor and slightly sweet with the same great texture as mashed potatoes. I was tricked into trying them, fell instantly in love, and have been making them since.

 Pour milk into a large pot over medium-low heat; bring to a simmer. Add parsnips and salt. Cover and cook until parsnips are tender, 25 to 30 minutes.


 Mash together parsnips, 1 cup reserved warm milk, butter, thyme, and pepper in the same pot using a hand mixer or blender. Add more warm milk until desired consistency is reached. Season with salt and pepper.


This rainbow trout recipe is very easy and tasty. One day, I came up with this recipe with the ingredients I had on hand, and my family loved it. It works with farmed or wild trout, takes very little time, and tastes lighter than ocean fish. I buy whole, gutted fish with heads and tails still on from the supermarket; make sure to choose very fresh trout. The key is to add water to the dish as instructed in the directions, which keeps the fish from drying out; add hot water as cold water can crack the baking dish. Serve with rice and veggies. It's light and delicious, but be careful of bones!

whole rainbow trout, gutted and cleaned, heads and tails still on

 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.


 Place trout in the prepared baking dish and coat with remaining olive oil. Gather the seasoning ingredients.


 Season inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper on top. Place 1 lemon slice on each fish.


 Bake in the preheated oven for 10 minutes; add hot water to dish. Continue baking until fish flakes easily with a fork, about 10 minutes more.


The dish will be more flavorful if you use mixed peppercorns instead of only black ones.

Delicious seafood Alfredo recipe with a creamy Parmesan sauce, shrimp, scallops, and fettuccine pasta.

 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.


 Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Stir in green onions and garlic; cook for 1 minute. Stir in shrimp and scallops; cook for 3 minutes, then reduce the heat to medium-low.


 Pour in half-and-half and season with salt and pepper; stir constantly and bring to a simmer, making sure it does not boil. Gradually stir in 1/2 cup Parmesan; cook and stir for 1 more minute, then remove from the heat.


 Drain pasta. Add to the skillet and toss with sauce until thoroughly coated. Sprinkle remaining Parmesan over top and serve immediately.


These baked pork chops with cream of mushroom soup are fork-tender — when done right. They're great comfort food for cold days! The cream of mushroom soup gravy is great on both the pork chops and mashed potatoes.

 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).


 Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.


 Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.


 Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).


This pepper steak recipe is one of my favorites, using just a few ingredients that I normally have on hand. It's hard to mess up! You can add more or less of each ingredient depending on your tastes. 

 Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic; sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.


 Increase the heat to medium-high and pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes. Return cooked vegetables to the skillet and cook for 10 to 15 more minutes.


Tea eggs are one of my favorite dishes and traditional lucky food to make for the Lunar New Year. These hard-boiled eggs are subtly flavored with anise and have a deep brown hue from black tea and soy. The marbled patterns from the cracked shells make these quite attractive. Store unpeeled eggs in a tightly sealed container in the refrigerator for four to five days. Recipe courtesy of Mom.

 Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.


 Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.


 Remove the saucepan from the heat. Add eggs and let steep for at least 8 hours, or for a richer flavor, up to 1 1/2 days.


I eat these chilled and quartered as a side dish, appetizer, or snack.  

This tom yum soup recipe is easier than most hot and sour soup recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.


 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.


This Instant Pot beef barley soup is loaded with veggies and is stick-to-your-ribs delicious. Serve with lots of crusty bread, and enjoy!

 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil and tilt the pot to distribute oil evenly. Once oil shimmers, add 1/2 of the beef and cook in hot oil until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.


 Heat another 1 tablespoon avocado oil in the pot; when oil shimmers, add mushrooms. Cook mushrooms in hot oil, stirring occasionally, until slightly brown, 4 to 5 minutes. Transfer mushrooms to the bowl with beef.


 Add remaining 1 tablespoon avocado oil to the pot. Cook and stir carrots, onions, and celery in hot oil until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes until well combined.


 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.


This cottage pie made with savory ground beef, carrots, and onions is topped with fluffy mashed potato and Cheddar for a cheesy, comforting dinner the whole family will love. Serve with garden peas.

 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and carrot; cook and stir until onion has softened, about 5 minutes. Mix in flour, Italian seasoning, and cinnamon. Stir in parsley.


 Combine beef broth and tomato paste together in a jug; add to beef mixture. Season with salt and pepper; lower heat and simmer for 15 minutes, stirring occasionally, until slightly thickened.


 Meanwhile, place diced potatoes in a medium saucepan; cover with water and place over high heat. Bring to a boil and simmer until potatoes are tender, about 15 minutes; drain. Mash potatoes until smooth, then add milk and butter; whip until fluffy. Season with salt and pepper.


 Spoon ground beef mixture into a 9x13-inch baking dish; spread mashed potatoes on top and sprinkle with grated Cheddar cheese.


 Bake in preheated oven until top is browned and cheese is bubbly, about 25 minutes.


This banana cake recipe uses fresh mashed bananas and buttermilk for super moist results. It was made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, "I should have baked for you!"

 Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9x13-inch pan.


 Make cake: Mix mashed bananas with lemon juice in a small bowl. Mix flour, baking soda, and salt in a medium bowl.


 Cream sugar and butter in a large bowl until light and fluffy, 3 to 4 minutes. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in banana mixture. Pour batter into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist.


 Meanwhile, make frosting: Cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.


This is my interpretation of the green beans from my favorite Japanese restaurant. Serve with a grilled steak! You can omit the miso paste if you choose.

 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.


 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.


My grandmother's meatballs--always a treat at Christmas and one of our family favorites! Season meatballs as you would a hamburger.

 Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish.


 Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes.


 Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.


I love these walking taco bags, and my family loves them too! I had this recipe at the Covered Bridge Festival in Indiana. The chip bag serves as a shell for the tacos.

 Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain excess oil. Mix in water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.


 Gently crush corn chips in the sealed bags. Snip one top and one bottom corner off each bag, then cut open along the side edge. Spoon equal amounts of beef, lettuce, Cheddar, tomato, sour cream, and salsa into each bag on top of crushed chips. Serve in the bag and eat using a fork.


Homemade sweet and sour chicken with pineapple, bell pepper, and pieces of fried crispy chicken served with an easy-to-make tangy and sweet sauce.

skinless, boneless chicken breast halves - cut into 1-inch cubes

 Combine 1 ½ cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring to a boil over medium heat; set aside.


 Mix 1/4 cup cornstarch and 1/4 cup water together in a small bowl until smooth; pour into the sauce, stirring continuously, until slightly thickened.


 Place flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in 1 1/2 cups water to make a thick batter.


 Heat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in preheated oil until golden, about 10 minutes; remove and drain on paper towels.


 Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.


This chicken miso soup is full of fresh ingredients and has the perfect blend of delicious savory flavors!

 Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.


 Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.


 Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.


This unique version of chicken soup is packed with vegetables in a savory miso broth.

 Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


 Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.


 Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.


This vegan banana bread is super moist and tastes great. If no one told you it was vegan, you would never know!

 Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.


 Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.


 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.


 Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.


 Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.


 Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.


Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake the coated corn a little less.

 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Place popcorn in a very large bowl.


 Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.


 Remove pan from heat and stir in vanilla and baking soda. Pour caramel in a thin stream over popcorn while stirring. Stir until evenly coated.


 Divide popcorn between two large shallow baking dishes. Bake in the preheated oven, stirring every 15 minutes, for 1 hour.


 Remove from oven and let cool completely before breaking into pieces. Enjoy!


This spicy vegan chili is loaded with beans, colorful peppers, and other veggies for a hearty and flavorsome dinner that's easy to make in a slow cooker.

 Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.


 Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.


 Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.


I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.

 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.


 Cover and cook until vegetables are tender, 4 to 6 hours on Low.


This rum cake is a family favorite at all our get-togethers. The butter rum glaze makes it very special!

 Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).


 Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.


 Combine cake mix and pudding mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan.


 Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.


 Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.


 Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.


An easy way to glaze your cake is to pour half of the glaze into the Bundt pan, reinsert the cake, then pour the rest of the glaze over the bottom of the cake. Let the glaze soak in thoroughly, then invert back onto the platter.

This hearty white bean soup is made with cannellini beans and flavored with garlic and thyme. It's a favorite with friends and family. Serve with grated Parmesan cheese.

 In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring.


 Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.


 With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.


 In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.)


 Once blended pour soup back into stock pot and stir in reserved beans.


 Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted.


 Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.


This brookie recipe was inspired by a co-worker who couldn't decide if she wanted brownies or chocolate chip cookies for her birthday treat. Since she said I should just pick one, I thought this up on the way home. I couldn't find a recipe like it on Allrecipes, so I created it. These brookies go quickly; I usually make a double batch in a jelly roll pan.

 Prepare cookie layer: Beat 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla in a large bowl until creamy. Add one egg; beat until light and creamy, about 2 minutes.


 Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough evenly into the prepared baking dish; set aside.


 Prepare brownie layer: Stir 1 cup sugar, 1/2 cup melted butter, and 1 teaspoon vanilla in a bowl; add two eggs and beat well. Mix in cocoa powder until well-combined. Stir in 1/2 cup flour, baking powder, and 1/8 teaspoon salt until batter is combined. Pour over cookie layer and spread to cover completely.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into 20 bars. Enjoy!


These tasty crab-stuffed mushrooms are seasoned with thyme, oregano, and savory. Choose good-sized mushrooms for this appetizer, about 2 inches across. Just wipe them clean with a damp towel.

 Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.


 Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.


 Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.


 Bake mushrooms in preheated oven until heated through, about 15 minutes.


These vegan chocolate chip cookies are yummy, turn out perfectly, and are always a hit with kids — even those who aren't vegan. Add in any other mix-ins of your choosing. 

 Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.


 Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.


 Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.


 Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.


The texture of the cookies will be different from regular baked goods because of the lack of dairy and eggs. The dough may be a little crumbly, but just smoosh it together and it will work fine!

This vegan split pea soup recipe makes a very thick soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally and add water if it gets too dry. Seasonings can be altered to taste. This soup tastes even better reheated the next day.

 Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.


 Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.


This vegan black bean soup is easy to make, thick, and hearty with a spicy flavor.

 Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.


 Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.


 Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.


 Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.


This vegan rice pudding is simple to make in an Instant Pot for a gluten-free, dairy-free, egg-free dessert.

 Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.


This Instant Pot tomato soup is creamy and delicious. It warms the soul from the inside out! Garnish with Parmesan cheese, oregano, or basil. 

 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.


 Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.


 Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.


 Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.


 Use an immersion blender to carefully puree the hot soup. Select Sauté function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.


The cane sugar helps cut the acidity, but you can leave it out if you prefer.

Rice pudding couldn't be easier to make when you use your Instant Pot or other multi-functional pressure cooker. Raisins add sweetness and texture.

 Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.


 Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.


This vegan potato soup made with almond milk is super smooth and creamy. It's delicious topped with croutons and green onions for a warming winter soup.

 Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.


 Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.


 Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.


This New Zealand pavlova recipe is a family favorite that we often make at dinner parties and the Christmas table. Its crunchy meringue outside and marshmallow center make a perfect combination. Top it with fresh fruit and whipped cream.

 Preheat the oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.


 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar, and salt.


 Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.


 Bake in the preheated oven for 45 minutes. Turn oven off and leave pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.


These crisp, heart-shaped pastries filled with a luxurious vanilla-flavored pastry cream and topped with a decadent ganache are perfect for Valentine's Day or any special celebration. Even first-time pastry makers will have success with this éclair recipe, and master three easy pastry techniques at the same time!

 Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.


 Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.


 Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.


 Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.


 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).


 Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.


 Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.


 Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.


 Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.


 Use a serrated knife to slice the hearts in half horizontally.


 Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.


 Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.


 Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.


 Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)


These classic pecan crescent cookies are tender and sweet and deserve a place on your holiday cookie tray.

 Beat butter in large bowl with an electric mixer, gradually adding confectioners' sugar and salt until light and fluffy.


 Stir in pecans and vanilla. Add flour gradually; mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake in the preheated oven until edges are golden brown, about 15 to 30 minutes. Let cookies cool slightly, then roll in additional confectioners' sugar.


For this cream of mushroom soup you can use common button mushrooms, or add other delicious varieties. Experiment and have fun, all will be good.

 Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.


 Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.


 Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.


 Bring soup to a boil and cook, stirring constantly, until thickened.


 Stir in sherry. Taste and season with more salt and pepper if needed.


Air fryer Brussels sprouts without bells and whistles, just delicious sprouts with crispy brown edges and soft insides. 

 Gather all ingredients and preheat an air fryer to 390 degrees F (200 degrees C) for 15 minutes.


 While the air fryer is preheating, trim Brussels sprouts. Place in a bowl with olive oil, garlic powder, salt, and pepper in a bowl and mix well.


 Cook in the preheated air fryer for 15 minutes, checking and shaking the basket halfway through the cycle.


I've got a 10-quart fryer. If the sprouts look crowded in your basket, make yours in two batches, putting the first cooked batch in a 170 degree F (75 degree C) oven to stay warm while you cook the second.

You can make these ahead and freeze them without the glaze, then the day of the party, defrost them and simply reheat in the sauce.

 Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.


 Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.


 Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.


I make this rib-eye roast on the bone every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare.

 Gather all ingredients and preheat the oven to 500 degrees F (260 degrees C).


 Poke several holes in rib eye with a sharp knife. Rub butter mixture all over meat and season with salt and pepper. Place rib eye fat-side up in a roasting pan.


 Reduce heat to 325 degrees F (165 degrees C) and continue cooking until rib eye is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center will read 145 degrees F (63 degrees C) for medium.


This pie is easy to make and requires no cooking and is so yummy! A Christmas favorite of my family and friends. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

 In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.


 In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.


This mini cheesecake recipe is easy to make for holiday parties or any occasion! I like to top them with cherry pie filling, but they also taste great with any berries.

 Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.


 Crush vanilla wafers. Press 1/2 teaspoon of crushed vanilla wafers into each paper cup.


 Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.


 Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool. Top with a teaspoonful of cherry pie filling.


The best peanut butter cookies you'll ever have. My boyfriend's special recipe makes the softest, chewiest, and most peanut-buttery cookie I have ever tasted.

 Cream together peanut butter, butter, white sugar, and brown sugar in a large bowl until well blended. Beat in egg until well combined. Mix in milk and vanilla. Combine flour, baking powder, and salt in a separate bowl; stir into peanut butter mixture until incorporated.


 Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto un-greased cookie sheets.


 Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.


This chicken seasoning is a dry mix of herbs and spices that adds a unique zing to any chicken dish. It has just the right amount of heat and flavor to make your guests beg for more. Don't be scared by the long ingredient list; most of it is spices you probably have in your cupboard. Note that this also gives chili a great flavor without adding too much heat.

 Mix salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended.


 Use immediately or store in an airtight container for future use.


A baked potato in the air fryer comes out beautifully crusty on the outside and light and fluffy on the inside, just what a great baked potato should be! Serve them with your favorite toppings, like sour cream, butter, or chives.

 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).


 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.


 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!


This chickpea curry recipe with sweet potato and spinach is seasoned with fragrant spices for a yummy vegan dish. Serve with basmati rice and naan bread.

 Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.


 Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.


Corn fritters! Nothing warms up a cool night like a plateful of these old-time treats. Dig in, they're delicious!

 Gather all ingredients and heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).


 Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.


 Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.


 Remove fritters with a slotted spoon and drain on paper towels.


Give this garlic shrimp recipe a try if you like shrimp and love garlic. It's fast and delicious, and I hope you enjoy it!

 Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.


 Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.


 Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.


 Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.


 Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.


 Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!


Simple, basic air fryer chicken tenders that are crunchy on the outside, tender on the inside, and packed full of flavor. Dip in ranch or your favorite dipping sauce.

 Combine flour, paprika, parsley, seasoned salt, and pepper in a large bowl. Beat egg in a separate bowl.


 Dredge each chicken tender in seasoned flour. Dip in beaten egg, then back in seasoned flour.


 Coat basket with cooking spray; place as many coated chicken tenders in the air fryer basket as you can without overcrowding. Lightly mist the tops of the tenders with cooking spray.


 Cook in the preheated air fryer for 8 minutes. Flip chicken over and lightly mist the tops with more cooking spray. Continue cooking until an instant-read thermometer inserted into the center of chicken reads 165 degrees F (74 degrees C), about 8 minutes more. Repeat with any remaining chicken tenders.


This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir flour, baking powder, nuts, and salt together in a bowl.


 Beat 1 cup sugar and butter together in a separate large bowl until fluffy; beat in eggs one at a time. Stir in 1/2 cup orange juice and orange zest. Pour in flour mixture, and stir until moistened; transfer into prepared loaf pan.


 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove loaf from oven, but not from pan.


 Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to a rack to cool.


Juicy chicken drumsticks with a spicy cornflake coating are cooked in the air fryer in less than 30 minutes for a quick and delicious weeknight dinner.

 Mix egg and water together in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl.


 Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated.


 Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are.


 Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until the internal temperature of the chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.


These chicken nuggets come out perfectly crispy on the outside and tender and juicy on the inside, thanks to the air fryer.

 Mix buttermilk and chicken in a large bowl; set aside to soak while you prepare seasoned flour.


 Combine flour, Parmesan cheese, paprika, parsley, salt, and pepper in a large bowl. Beat eggs in a separate bowl. Pour bread crumbs onto a flat plate.


 Dredge each chicken nugget first in flour, then in beaten egg, and finally coat in bread crumbs.


 Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray. Place as many nuggets into the basket as you can without overcrowding. Lightly mist the tops of the nuggets with cooking spray.


 Cook for 10 minutes. Flip chicken nuggets and cook for an additional 2 minutes. Remove and repeat with remaining nuggets.


This is my version of Sicily's wonderful pasta con le sarde. I'm no survivalist, but like any responsible chef, I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them.

 Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.


 Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.


 Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.


 Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.


 Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.


 Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.


 Ladle into bowls and top with fennel fronds and toasted bread crumbs.


This seafood lasagna has lots of crab and shrimp for great seafood flavor. It is easy to make and the best I have ever tasted!

 Bring a pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until al dente, 8 to 10 minutes; drain, then rinse in cold water. Set aside.


 Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender. Remove the skillet from heat and stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.


 Mix together condensed soup, shrimp, crabmeat, milk, and wine in a large bowl until combined; set aside.


 Lay 3 cooked lasagna noodles on the bottom of a 9x13-inch baking dish. Spread 1/3 of the onion mixture over noodles, then cover with 1/3 of the soup mixture. Repeat noodle, onion, and soup layers 2 more times. Top with Cheddar and Parmesan cheese.


 Bake in the preheated oven until heated through and bubbly, about 45 minutes.


Vietnamese pho is all about the broth! In this authentic recipe, beef bones, fish sauce, star anise, and ginger simmer for at least 6 hours, creating a complex, aromatic broth that may not be quick, but it's certainly delicious. The flavorful broth is ladled over rice noodles and thinly sliced beef and topped with fresh garnishes.

 Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.


 Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.


 Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.


 Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.


 When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.


 Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.


 Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.


 Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.


These gooey butter cookies are sure to be a favorite if you like the cake by the same name. You won't be able to stop eating them!

 Preheat the oven to 350 degrees F (175 degrees C). Place confectioners' sugar into a shallow bowl.


 Beat cream cheese and butter with an electric mixer in a medium bowl until creamy. Stir in egg and vanilla. Add cake mix and stir until well blended. Roll dough into 1-inch balls.


 Roll balls in confectioners' sugar to coat; place 1 inch apart onto an ungreased cookie sheet.


 Bake in the preheated oven until set, 10 to 13 minutes. Remove from the oven and transfer to wire racks to cool.


These pancakes are an OREO® lover's dream. Serve with a glass of milk!

 Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.


 Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.


 Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.


 Whisk flour, baking powder, baking soda, and salt together in a large bowl.


 Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.


 Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.


 Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.


 Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.


 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.


 Combine flour, baking powder, baking soda, and salt in a medium bowl.


 Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.


 Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.


Spicy fried potato wedges — sliced thinly and crisped to perfection.

 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).


 Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.


 Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.


I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!

 In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.


 In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).


 Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.


I think this fish dip recipe is world-class and puts most others to shame! It is served in several prominent restaurants on the Gulf Coast of Florida. Serve with crackers, lemon or lime wedges, and capers.

 Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper. Blend until combined with a spread-like consistency.


We use well-boned smoked whitefish, but any other smoked fish should work.

These Oreo truffles are delicious and easy to make with oreo cookies, cream cheese, and semisweet chocolate. These sweet little treats are a great addition to all the other cookies on your holiday tray.

 Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.


 While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.


 Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.


 Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.


 Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.


 Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!


Zucchini lasagna is an ideal low-carb dinner to satisfy your Italian food craving. It's perfect in the summer with garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!

 Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.


 Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.


 To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.


 Stir in tomato sauce, tomato paste, wine, basil, and oregano; add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.


 Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.


 To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.


 Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.


These zucchini muffins are packed with shredded zucchini, chocolate chips, and walnuts.

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.


 Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.


 Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl.


 Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.


 Spoon batter into the prepared muffin cups, filling each 2/3 full.


 Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.


This cream cheese pound cake is a moist, dense, and extremely delicious dessert.

 Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add sugar and beat until fluffy.


 Add eggs, two at a time, beating well with each addition. Add flour all at once and mix in. Mix in vanilla. Pour batter into the prepared cake pan.


 Bake in the preheated oven for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into the center of the cake should come out clean. Remove and cool before serving.


Classic Monterey chicken with sautéed onions, peppers, and mushrooms. This dish is worth the extra time!

 Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour teriyaki marinade over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.


 Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.


 Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.


 Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.


 Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup marinade and simmer until soft. Drain and set onion mixture aside.


 Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.


This coconut rice is perfect! I tried many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. Garnish with toasted coconut and chopped cilantro if you like.

 Combine coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar is dissolved. Stir in rice.


 Bring to a boil over medium heat. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.


This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

 Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.


 Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.


 Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.


Chicken a la king is easy and elegant. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

 Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes.


 Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly.


 Stir in milk, water, bouillon, and reserved mushroom liquid. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.


This is one of my favorite recipes. Easy to make, healthy, and full of flavor. Just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations as to how to use the finished product, and your family is guaranteed to like each one.

 Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.


 Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).


 Shred the chicken with 2 forks and stir with the salsa mixture.


This is great for filling tacos and burritos or even as the meat for a tortilla soup. For a low-carb option, just serve in a bowl, similar to a stew, and top with grated cheese, sour cream, cilantro, and chopped scallions. Use your imagination to create other menu ideas. 

These egg noodles are the old-fashioned type, just like Grammy used to make! Try them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to knead the pasta dough.

 Stir flour and salt together in a large bowl. Add eggs, milk, and butter.


 Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.


 On a floured surface, roll dough out to a thickness of 1/8 to 1/4 inch. Cut into desired lengths and shapes.


 Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes.


 Melt butter in a skillet over medium-low heat. Add orzo; cook and stir until orzo is golden brown.


 Add garlic and cook for 1 minute. Stir in rice and chicken broth, turn heat to high, and bring to a boil.


 Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.


 Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.


Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious.

 In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.


 Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.


 To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.


 For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.


This chocolate fondue recipes combines melted grated chocolate bars with heavy cream, coffee powder, and vanilla for a rich and creamy chocolaty treat! Serve with fruit or pieces of leftover cake on skewers.

 Combine chocolate and heavy cream in a saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.


 Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until sauce is smooth.


This Instant Pot Buffalo chicken dip is easy to make if all you have is frozen chicken breasts. They cook with broth in a pressure cooker for just 30 minutes, are shredded, and then combined with cream cheese, Sriracha, ranch dressing, chile-garlic sauce, and cheese for a tasty Buffalo dip. Instructions for thawed chicken are included.

 Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.


 Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.


This Irish brown soda bread is the real thing! It's made with whole wheat flour, oats, baking soda, and buttermilk. Because it must only be handled very lightly, it can never be made in a bread machine. 

 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.


 Mix whole wheat flour, bread flour, rolled oats, baking soda, and salt together in a large bowl. Gently mix in buttermilk until a soft dough is formed; knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an "X" and place on the prepared baking sheets.


 Bake in the preheated oven until golden brown and the loaves sound hollow when tapped on the bottom, about 30 to 45 minutes.


This ham and cheese frittata is great for breakfast, lunch, or dinner! Feel free to experiment with the ingredients. If you love an ingredient, add more. Don't like one much, add less. It's a very versatile recipe.

 Set an oven rack about 6 inches from the heat source; preheat the broiler.


 Melt butter in a large, oven-proof skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.


 Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.


 Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.


This salmon lasagna is a wonderful seafood main dish! I have been meaning to try this with smoked salmon as it seems like it would be delicious!

 Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.


 Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.


 Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.


 Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.


Make this baked Buffalo chicken dip if you're ready to bring more than just a bag of chips to a game-watching party. You will become an appetizer all-star! Serve it warm with celery and crackers to party guests who won't be able to stop eating it.

 Stir chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack, blue cheese dressing, blue cheese, seafood seasoning, and a pinch cayenne pepper together in a large bowl until well combined. Transfer to a 9-inch round baking dish and smooth into an even layer. Sprinkle 2 tablespoons pepper Jack over top.


 Bake in the preheated oven until lightly browned on top, 15 to 20 minutes. Remove from the oven, add another pinch cayenne pepper, and sprinkle green onions over top.


Mofongo is a Puerto Rican dish made with crispy green plantains mashed with garlic, olive oil, and pork rinds (or bacon). It is very tasty and one of my many guilty pleasures! Mofongo goes well with chicken, or you can stuff it with shrimp, pork, or octopus salad. Form into large balls and serve as-is, or form into small balls and drop into hot broth or soup. 

 Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash garlic with olive oil in a mortar and pestle. Combine garlic mixture with pork rinds in a large bowl; set aside.


 Fry plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer fried plantains into the bowl with garlic mixture; toss to coat and mash with the pestle until smooth. Season with salt.


 Roll plantain mixture into two large balls or several small balls before serving.


Kids love this Johnny Marzetti casserole. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. Sometimes I let the casserole sit overnight before baking, as the flavors improve and the pasta absorbs some of the sauce, so the consistency is just right.

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish with cooking spray.


 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 6 to 8 minutes; drain. Run cold water over pasta to stop it from cooking further.


 While the pasta is cooking, cook ground beef and sausage in a large skillet over medium-high heat until completely browned and crumbly, 7 to 10 minutes. Add onion, celery, garlic, and bell pepper; cook and stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Remove from the heat and stir in tomato sauce and diced tomatoes. Let cool for 5 minutes.


 Spread pasta over the bottom of the prepared baking dish. Sprinkle Italian cheese blend over rotini, then pour meat sauce over top. Cover the dish with heavy-duty aluminum foil.


 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle Cheddar cheese over the casserole. Continue to bake until Cheddar has melted, about 5 minutes. Rest for 10 minutes before serving.


My mom's 7-layer dip is a big hit at all small gatherings! Refried beans are layered with guacamole, taco-seasoned sour cream, veggies, and cheese; it's perfect for dipping tortilla chips. The dip traditionally takes less time to disappear into bellies than it does to prepare.

 Mash avocados in a medium bowl to desired consistency. Mix in cilantro, salsa, lime juice, garlic salt, and pepper. Set aside.


 Blend sour cream and taco seasoning in a small bowl until combined. Set aside.


 Spread refried beans in a 9x13-inch dish or on a large serving platter. Top with sour cream mixture; cover with guacamole. Top with tomatoes, green onions, Mexican-style cheese blend, and black olives.


Perk up this classic dish that has layers of refried beans, salsa, and cheese with fresh lime juice and guacamole.

 Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tablespoons lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.


 Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.


These Irish potatoes are easy to assemble as a casserole and can be prepared ahead of time. My sister gave me this recipe years ago and it has become a staple of our holiday dinner. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Yes, they're rich but substituting margarine or frozen hash browns would be a travesty!

 Place potatoes into a large pot and cover with salted water; bring to a boil and cook for 10 minutes; drain. Set potatoes aside to cool.


 Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.


 Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.


 Drizzle melted butter, whipping cream, and half-and-half over potato mixture; season with paprika.


 Bake in the preheated oven until the top is bubbling, about 30 minutes.


The flavor of this spicy chorizo queso dip definitely sets it apart from the rest. Great for a party or when you can't figure out what to do with a roll of bulk chorizo sausage! It reheats well.

diced tomatoes with green chile peppers (such as Rotel), drained

 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker.


 Stir in diced tomatoes with chiles, cream cheese, and processed cheese. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.


This boiled dinner with turkey ham and cabbage is made in the slow cooker for an easy, one-pot meal.

 Arrange a bed of baby carrots and red potatoes in a slow cooker; place turkey ham flat-side down on top. Add garlic cloves and place cabbage wedges over turkey ham. Pour in enough chicken broth to cover.


 Cook on Low for 8 hours; stir in pearl onions and continue to cook until onions are tender, about 30 more minutes.


This is traditionally served on a plate, without the broth. However, my husband eats this like a soup, in a bowl, with the broth.

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

 Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.


 While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.


 When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.


 Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.


Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds.

This sweet French toast casserole with cream cheese is very similar to one I order at a local restaurant. It features syrup baked right into it and can feed a group of people.

 Spread cream cheese in a thick layer onto bread slices, then cut bread into cubes. Layer bread cubes in the bottom of a 9-inch square baking dish.


 Whisk together eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg in a large bowl until well combined. Pour over bread cubes and pat gently until bread is evenly soaked. Let sit for 5 to 10 minutes.


 Bake in the preheated oven until eggs are cooked and fluffy, 35 to 45 minutes.


This ice cream crème brûlée is smooth, creamy, restaurant-quality, and requires only 3 ingredients! Make them a few hours, or even days, before you plan to serve. Chances are, you won't even need to make a grocery run.

 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.


 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.


 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.


 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.


 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.


If you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be paleo, keto, and low-carb delicious. Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.

 Heat a large skillet over medium heat. Sauté cauliflower rice in the hot skillet until heated through, about 5 minutes. Set aside.


 Heat olive oil in another large skillet over medium-low heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground beef and cook, stirring occasionally, until browned and crumbly, 5 to 7 minutes.


 While beef cooks, trim the tops of bell peppers and hollow out the insides. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, fill pepper with loads of cheese before adding meat mixture).


 Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into beef mixture and cook for 2 to 3 minutes more. Season with salt and pepper.


 Divide filling evenly among bell peppers and nestle them in a baking dish or arrange them on a sheet pan. Top with remaining 1/4 cup Parmesan cheese.


 Roast in the preheated oven until peppers are soft, 25 to 35 minutes.


Unique and delicious Reuben soup recipe with sauerkraut, corned beef, and Swiss cheese.

 Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.


 Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.


 Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.


 Place under the preheated broiler until cheese is melted and lightly browned.


This corned beef brisket recipe was given to my mother-in-law and it has become a treasured family recipe. The brisket is seared in a hot skillet, then topped with sliced onions, garlic, and a drizzle of broth, and braised for about 6 hours for a tender, juicy roast. It's so worth the wait! You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year round.

 Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.


 Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.


 Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.


 Roast in the preheated oven until meat is tender, about 6 hours.


Cook this corned beef in a slow cooker all day, and you're guaranteed success — no more dry corned beef! Serve with soda bread for a warm and satisfying meal.

 Place potatoes, carrots, and onion into the bottom of a slow cooker; add water and place brisket on top of vegetables. Pour beer over brisket; sprinkle over spices from the packet and cover.


 Cook on High for 7 hours; stir in the cabbage and cook for 1 more hour.


Opt for a dark beer, such as a Guinness or another dry Irish stout, for the best flavor. 

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy. After eating these, my boyfriend proclaimed, "No need to spend ten bucks at a restaurant anymore!"

 Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).


 Cut potatoes in half lengthwise. Scoop out flesh, leaving 1/4 inch on the skin. Brush canola oil all over potato skins, outside and inside, then sprinkle with salt. Reserve flesh for another use.


 Bake skins in the preheated oven for 10 minutes. Flip and continue baking for 10 minutes more. Remove from the oven and turn on the oven's broiler.


 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate; crumble.


 Arrange potato skins flesh-side up on a roasting pan or rack; season flesh with black pepper. Sprinkle with Cheddar cheese and crumbled bacon. Cook under the preheated broiler until cheese is bubbly, about 2 minutes. Remove from the oven.


 Add a dollop of sour cream to each skin and sprinkle with green onions to serve.


These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!

 Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.


 Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.


 Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.


 Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.


 Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Colorful, light, and mouthwatering. Suitable for sandwiches or alone. Lovely presentation. Garnish with tomato slices and capers, if desired. Serve on rolls, lettuce wedges, or with crackers.

 Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.


 Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.


This easy orange roughy recipe with garlic and Parmesan is quick and flavorful. The spread works well with other mild white fish, too. Serve with your favorite vegetable and couscous for an easy weeknight meal.

 Place fillets on the broiler pan and squeeze lemon over fillets.


 Combine Parmesan, butter, Dijionnaise, garlic, and salt in a small bowl. Spread Parmesan mixture on top of fillets. Sprinkle with paprika.


 Broil until topping is lightly browned and fish flakes easily with a fork, about 3 minutes.


A quick and tasty side dish, or can be served as a meal. You can modify this recipe to include any veggies you choose.

 In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.


 Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.


We love lemon-pepper wings, especially during football season. I got tired of spending so much money on them that I decided to whip up my own version of Wingstop's lemon-pepper chicken wings. The end result was an empty platter and pleased bellies.

 Stir olive oil and lemon-pepper seasoning together in a bowl; set aside.


 Fry wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


For a healthier turkey meatloaf, after much trial and error I came up with this recipe. It's important to make this on a jelly-roll pan (rimmed baking sheet) so the liquids can be drained off. Also, don't put the topping on before the meatloaf has cooked for 30 minutes; ground turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.

 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a jelly-roll pan.


 Mix ground turkey, crushed crackers, milk, onion, egg, garlic, salt, and black pepper in a bowl. Shape mixture into a loaf and place on the prepared pan.


 Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.


 Bake meatloaf in preheated oven for 30 minutes; remove from the oven and drain off liquids. Top meatloaf with ketchup topping.


 Return loaf to the oven and continue baking until no longer pink in the center, about 30 minutes more; an instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).


I was trying to make a really good BBQ dinner out of ground turkey, something I had never done before. When I made these turkey sloppy Joes, all I got were positive replies. I got this recipe, totally re-created it, and it turned out great!

 Heat a nonstick skillet over medium heat. Cook and stir turkey, onion, bell pepper, and tomato in the hot skillet until turkey is crumbly and no longer pink, about 5 minutes.


 Stir ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes into turkey in the skillet. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.


This beef short ribs recipe was passed down to me from my mom and grandmother. The short ribs cook for hours in a flavorful beer and beef broth and turn out delicious and tender every time.

 Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.


 Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.


 Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.


 Cover and simmer over low heat until ribs are very tender, about 2 hours.


This smoked turkey brine recipe is the best around. My uncle gave me this recipe; he is an avid meat smoker.

 Mix together water, salt, brown sugar, Worcestershire sauce, garlic, and pepper in a food-grade bucket or container large enough to hold your turkey.


 Cover and store in the refrigerator. Soak for two days before smoking or roasting.


My Italian husband says this chicken Parmesan recipe is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese.

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.


 Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.


 Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.


 Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).


 Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.


 Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.


 Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.


The best cornbread recipe is my grandmother's, and this is it—sweet and moist!

 Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.


 Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.


 Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.


These bran muffins are a delicious source of fiber! My family has them almost every morning. They're great! You may substitute dates for the raisins if you wish.

 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.


 Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.


 Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.


 Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.


 Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely. Enjoy!


Cauliflower steak is a nice change from boiling, mashing, and ricing. Try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve with chimichurri or topped with roasted tomatoes, olives, and feta.

 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet.


 Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush tops of cauliflower steaks with 1/2 of the olive oil mixture.


 Roast cauliflower steaks in the preheated oven for 15 minutes. Flip and brush tops with remaining olive oil mixture.


 Continue roasting until tender and golden, 15 to 20 minutes more.


This tasty Reuben casserole with layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing is like a baked deli sandwich in a dish.

 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spray one sheet of aluminum foil with cooking spray.


 Spread bread cubes in the bottom of the prepared baking dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down.


 Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.


This gooey butter cake has a rich cake mix crust topped with a luscious baked cream cheese layer. It's super easy to make.

 Mix together cake mix, butter, 2 eggs, and 1 teaspoon vanilla in a large bowl until well-combined. Pat mixture into a 9x13-inch dish.


 Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer in a bowl. Slowly beat in confectioner's sugar. Pour over cake layer.


 Bake in the preheated oven until golden brown, 40 to 45 minutes. Cool before serving. Enjoy!


These potato wedges are baked in the oven for a family favorite that goes great with hot dogs and burgers.

 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).


 Place potatoes, Parmesan cheese, olive oil, onion powder, garlic powder, salt, and pepper into a resealable plastic bag. Seal the bag, then shake until potatoes are evenly coated with seasoning.


 Bake in the preheated oven until potatoes are easily pierced with a fork, about 25 minutes.


This cornbread cowboy casserole is very easy and absolutely delicious. Everyone I've made it for loves it! You can top it with chili as well. It also tastes great the next day.

 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, about 5 minutes more.


 Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.


 Spread beef mixture in the bottom of a baking dish. Sprinkle Cheddar cheese on top. Pour cornbread batter over cheese.


 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.


The directions for making the cornbread are based on the particular brand mentioned. Follow instructions on the package if using a different brand.

I was given this Dorito chicken casserole recipe by a co-worker. My husband says: "You had me at Doritos!"

 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.


 Spread crushed chips out on the bottom of the prepared baking dish.


 Stir chicken, 1 cup cheese, salsa, corn, condensed soups, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.


 Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.


This poppy seed chicken casserole recipe is very simple to make with shredded chicken and an easy creamy sauce.

 Place chicken breasts into a large pot; cover with water and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center, about 20 minutes. Drain; shred chicken with two forks.


 Preheat the oven to 350 degrees F (175 degrees C). Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.


 Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish. Add shredded chicken in an even layer; top with remaining soup mixture. Sprinkle with Cheddar cheese, then top with cracker mixture.


 Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.


Chicken breasts are marinated in olive oil, lemon juice, rosemary, and garlic, then baked with potatoes, mushrooms, and olives, in this flavorful Italian-inspired dish.

 Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes.


 Preheat the oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken.


 Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes.


 Transfer chicken and vegetables to platter, and pour pan juices on top. Serve.


A classic chicken spaghetti with Rotel tomatoes and green chiles, tender cooked chicken, and pasta stirred into a creamy, cheesy sauce. A great last-minute chicken recipe the whole family will enjoy!

skinless, boneless chicken breast halves - boiled, cut into bite size pieces

 Meanwhile, heat soup in a large saucepan over low heat. Add cheese, stirring until cheese has mostly melted.


 Stir in Rotel tomatoes with green chiles and green onion. Simmer over low heat for 2 to 3 minutes, stirring.


 Add spaghetti and mix well, then stir in chicken. Heat through and serve.


Learn how to make shrimp fried rice, restaurant-style with this recipe. This is how I used to cook real shrimp fried rice when my father still owned a restaurant.

 Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Set aside and allow rice to completely cool.


 Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for 3 minutes.


 Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.


 Add in eggs, green onion, soy sauce, salt, pepper, and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.


Teriyaki salmon is my husband's favorite dish. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.

 Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.


 Pour remaining marinade into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.


 Broil salmon steaks under the preheated broiler for 5 minutes, brushing salmon with reserved marinade. Turn and continue to broil until salmon is opaque and flakes easily, about 5 more minutes. Brush with marinade.


This shepherd's pie with ground beef in a rich gravy, topped with a layer of cheesy mashed potato is guaranteed to satisfy even the pickiest of eaters. Plus, it's a great way to sneak some extra veggies into dinner!

 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.


 Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)


 Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.


 Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.


 Bake in the preheated oven for 20 minutes, or until golden brown. Serve hot and enjoy!


This no-peek beef stew is a real standard in our household — great for company, and my husband always raves! No preparation, except opening cans. It cooks all day in the slow cooker. Serve over rice or noodles.

 Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms, and dry red wine into a slow cooker. Cover and cook on Low for 8 hours.


This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I've won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.

 Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.


 Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.


 Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.


 Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.


 Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.


Cincinnati chili is a unique type of chili that's flavored with not just chili powder but lots of other spices, including cinnamon, allspice, and cloves. This recipe was handed down to me by Mom, a Cincinnati native. I like mine 4-way, with spaghetti, raw chopped onions, and grated mild Cheddar. Serve oyster crackers on the side.

 Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes.


 Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf.


 Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.


This pressure cooker corned beef is the most tender, flavorful corned beef that you will ever eat! Cooking time includes the time for the pot to reach the proper pressure. 

 Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.


 Close and lock the lid. Select "Meat" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.


 Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain.


This Coca-Cola chili is my recipe, and it has won over 12 chili cook-offs, so I figured I'd share. It is a medium steak and bean chili similar to Steak N' Shake's chili — but better. It is somewhat involved, but trust me, it is worth every minute. Try it; you will not be disappointed.

 Place bacon grease into a large stainless steel soup pot over medium-high heat. Cook and stir cubed round and sirloin steak meat in hot bacon grease until well browned, about 10 minutes. Pour in onion soup and bring to a boil. Reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the bottom of the pot.


 Stir in kidney beans, tomato sauce, tomato paste, chili powder, cumin, salt, and pepper. Bring to a boil, stirring frequently to avoid burning the bottom. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.


 Stir in cola, pepper sauce, and cocoa. Simmer until flavors blend, about 20 more minutes. Serve hot.


These air fryer tempura veggies are made with little to no oil. Simply delicious as-is or with any dipping sauce. Use 2 to 3 cups of any assorted or seasonal vegetable pieces you prefer!

 Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).


 Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk eggs and water together in another shallow dish. Stir panko and oil together in a third shallow dish.


 Sprinkle green beans, asparagus, red onion, sweet pepper, avocado, and zucchini with remaining 1/4 teaspoon salt; dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.


 Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 8 to 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.


Additional seasoning ideas: Add 2 tablespoons sesame seeds to panko mixture and 1 teaspoon ground ginger to flour mixture, or add 2 tablespoons of shredded coconut to panko mixture.

These Irish spring rolls with corned beef are so tasty, so filling, and so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!

 Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.


 Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.


This chicken Dijon with mushrooms is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.

skinless, boneless chicken breast halves, pounded to an even thickness

 Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with flour and press chicken into flour to coat entirely.


 Heat oil in a skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.


 Melt butter in the skillet. Sauté mushrooms in hot butter until softened, about 2 minutes.


 Pour white wine over mushrooms. Stir gravy, half-and-half, and mustard with mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.


 Return chicken to the skillet and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


This corned beef roast is easy to prepare for the oven and wonderful to eat. Plan to roast for about one hour per pound.

 Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.


 Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.


I grew up eating this boiled ham dinner on Sundays when I visited my Irish granny. One thing that makes this recipe special is that it calls for a smoked ham or smoked pork shoulder instead of corned beef. A yummy smell will fill your kitchen as this cooks!

 Place smoked ham or pork shoulder into a large pot and add enough water to cover. Season with salt and pepper, cover, and bring to a boil. Reduce heat to low and simmer for about 30 minutes.


 Add potatoes, cabbage, onions, and carrots to the pot and continue to simmer. Tie green beans into a bundle with kitchen string. Add to the pot, re-cover, and cook until carrots and potatoes are tender, about 25 minutes.


 To serve, transfer pork to a serving dish and arrange vegetables all around. Let pork rest for 10 minutes before slicing.


This recipe for air fryer wontons is one of our family's favorite recipes. It's low on guilt but still crispy and satisfying. We serve these air-fried beef wontons with soy sauce for dipping.

 Preheat an air fryer to 350 degrees F (175 degrees C). Fill a small bowl with water.


 Mix ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl until well combined.


 Place several wonton wrappers onto a work surface. Place 1-tablespoon balls of beef mixture onto one side of each wrapper. Dip your fingertips into the water and wipe around wonton edges. Fold wontons in half to form a triangle around the filling, then wet your fingertips again and pinch the edges together to seal. Transfer to a plate, ensuring they don't overlap. Repeat to make remaining wontons.


 Working in batches, lightly brush as many wontons as will fit in a single layer in the air fryer basket on one side with sesame oil. Place into the air fryer basket, oiled-side down, then brush the tops lightly with additional sesame oil.


 Air fry in the preheated air fryer for 4 minutes, then carefully flip with tongs. Continue cooking until crispy and the edges are golden brown, 3 to 4 more minutes. Transfer to a paper towel-lined plate and let cool while you cook the remaining wontons.


At it again, I created this Hawaiian roll bread pudding with a creamy bit of a tart twist. It’s so fun to play with ingredients to make a one-of-a-kind dessert! Incorporating buttermilk and cream cheese made this surprisingly delicious, and the King’s Hawaiian rolls are especially yummy.

 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.


 Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, cinnamon, and salt together in a large mixing bowl until well combined.


 Tear each roll into six pieces and place into the mixing bowl. Add raisins and mix gently until bread is just moistened. Pinch bits of cream cheese over bread mixture and fold in. Pour into the prepared baking dish.


 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.


Sfingi are also called zeppole. You'll never realize you're eating ricotta cheese! These are very good; be sure to eat them while they're warm.

 Mix ricotta, eggs, sugar, and vanilla together in a large bowl.


 Mix 1/2 cup flour and baking powder together in a small bowl; fold into ricotta mixture. Add enough remaining flour to make a thick batter. Let rest for 1 hour.


 Heat oil in a large, heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Working in batches if necessary, drop teaspoonfuls of batter into hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towels.


 Stack sfingi on a serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.


This recipe for French onion soup is the best you will ever have!

 Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.


 Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.


 While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).


 Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.


 Bake in the preheated oven just until cheese is melted, about 10 minutes.


These banana, marshmallow, and chocolate boats are my adapted air fryer version of a childhood treat. As a kid, I’d visit my grandparents at their lake house. They’d set up a tent and let us cousins pretend we were camping. Grandma would always make these s’mores banana boats in the oven and bring them out for us to eat. Roasting the bananas changes their texture to an almost pudding-like consistency. 

 Slice the bananas lengthwise, making sure not to cut through the bottom peel. Slightly open the bananas to form a pocket.


 Divide graham crackers, chocolate chips, and marshmallows between the pockets. Place the banana boats into the air fryer basket.


 Air fry until banana skins have blackened and marshmallows are toasted, about 6 minutes.


Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits — the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.

 Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.


 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.


 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.


 Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.


 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.


Flour and water are all you need to make traditional farfalle (or bow ties) at home. Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won't stay firm and "al dente" during the cooking process.

 Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.


 Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.


 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.


 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.


 Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.


 Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.


 Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.


 Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.


 Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.


 Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.


Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.

Brussels sprouts - trimmed, yellow outer leaves removed, and halved

 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.


 Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.


 Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.


 Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.


 Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.


 Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.


 Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.


 Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.


If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon-pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.

 Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.


 Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.


 Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.


 Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.


 Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.


The steaks are full of flavor and are good on their own! Then you add the mushroom gravy and it's beyond delicious.

 Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.


 Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat, or keep them warm in the oven.


 Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet.


 Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.


 Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.


This quiche is so delicious and easy to make in addition to being budget friendly. We never have leftovers, even with several picky eaters in the house!

 Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.


 Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).


 Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.


 Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.


A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.

 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)


 Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.


 While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed


 Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.


 Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.


 Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.


 Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.


Tasty egg casserole that husband approves! I frequently make this dish because it's so easy to make. This recipe can be easily doubled or tripled, but you may have to cook it longer.

 Mix eggs, cheese, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.


 Bake in the preheated oven until eggs are set, about 20 to 25 minutes.


You can use almond milk instead of regular milk and any cheese instead of Cheddar.

Traditional sweet and sour sauce that tastes incredible. It is great served with meatballs, tempura, or even over rice!

 Place sugar, water, vinegar, soy sauce, cornstarch, and ketchup in a medium saucepan and bring to a boil. Stir continuously until mixture has thickened.


This authentic mole sauce is made with hot chiles, rich chocolate, spices, and tomatillos for a delicious topping on enchiladas and stewed meats.

 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.


 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.


 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.


 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.


 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.


 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.


 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.


 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.


This wiener schnitzel is an easy German recipe and one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

 Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.


 Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.


 Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.


 Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.


This Mexican casserole is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad.

 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.


 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.


 Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.


 Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese.


 Bake in the preheated oven until hot and bubbly, about 30 minutes.


These tasty air fryer chicken thighs have juicy meat and crispy skin; you will love this quick chicken recipe that is ready for the table in less than 30 minutes!

 Pat chicken thighs dry with a paper towel and brush skins with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.


 Combine smoked paprika, garlic powder, salt, and pepper in a bowl. Sprinkle 1/2 of the seasoning mixture evenly over thighs. Turn thighs over and evenly sprinkle with remaining seasoning. Arrange thighs, skin-side up, in a single layer in the air fryer basket.


 Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Comforting baked spaghetti recipe with plenty of melted cheese — the perfect dish for potlucks, family gatherings, or a weeknight dinner.

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.


 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.


 Meanwhile, heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until meat is browned and onion is soft and translucent, about 5 to 7 minutes.


 Drain excess oil from the pan; stir in spaghetti sauce and seasoned salt.


 Whisk eggs, Parmesan, and butter in a large bowl. Add spaghetti and toss to coat.


 Place 1/2 of the spaghetti mixture in the prepared baking dish. Top with 1/2 of the cottage cheese, 2 cups mozzarella, and 1/2 of the meat sauce. Repeat layers. Cover with aluminum foil.


 Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle with remaining 1 cup mozzarella.


 Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.


Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.

 Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.


 Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.


 Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.


These pork chops with mushroom gravy are my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic that was originally used. I hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

 Season both sides of pork chops with paprika, salt, and pepper.


 Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.


 Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.


 Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.


 Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.


This berry crumble recipe may berry well be my favorite summer dessert, with the perfect balance of sweet to tart, tender to crisp, and fruit to crumble. I don't tack the word ultimate onto just any recipe. Some ice cream on the side is highly recommended.

 Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.


 Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.


 Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.


 Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.


 Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.


A rich and moist spiced quick bread made with avocado. Sounds weird but it tastes great. This bread is deliciously moist, rich, and green!

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.


 Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado. Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest. Divide batter evenly between the two loaf pans.


 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.


This can also be made in four mini-loaf pans, and baked for 45 minutes.

There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.

 Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.


 Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.


 Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.


 Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.


 While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.


 Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.


 Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.


 Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.


Great as a main dish, with some yummy sides, or thinly sliced as a sandwich filling, this smoked whole turkey breast is sure to please. Use an electric or thermostatically controlled smoker to keep the roasting temperature a constant 225 degrees F. Refrigerate any leftovers.

 Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.


 Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.


 Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.


 Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.


 Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.


 Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).


I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.

 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.


 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.


 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.


 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.


 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.


 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.


 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.


This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.

 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.


 In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.


 Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.


 Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.


 Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.


This is a quick and easy meal. Serve the grilled lobster with your favorite grilled veggies, like asparagus.

 Cut down the tops of each lobster tail to prevent them from curling up as they cook.


 Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.


 Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.


Grilled lobster tails seasoned with lemon, olive oil, garlic, and paprika. This recipe takes no time at all but the lobster is oh-so-tender and delicious!

 Pour lemon juice into a small bowl; slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder until combined.


 Split lobster tails lengthwise with a large knife, then brush flesh with some marinade.


 Place lobster tails flesh-side down on the preheated grill and cook, turning once and basting frequently with marinade, until opaque and firm to the touch, 10 to 12 minutes. Discard any remaining marinade.


Stuffed zucchini with sausage filling, tomato sauce, and cheese. Serve with French bread and a salad for a satisfying summer meal.

 Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine.


 Stuff squash with sausage mixture and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil.


 Bake in the preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted, about 15 minutes more.


 Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.


 Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.


 Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.


 Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.


These slow cooker ribs are the best — they turn out perfect every time! They cook in a crockpot until tender, then are covered with barbeque sauce and finished in the oven for fall-apart ribs. Perfect for during the week as the slow cooker does most of the work!

 Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours.


 When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).


 Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce.


 Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes.


Discover the best slow cookers to buy for making our favorite slow cooker recipes.

Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden.

 Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.


 Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.


 Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.


 Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.


 Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).


 Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


 Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.


This blueberry pie, made with fresh berries, is a beautiful sight with a lattice top.

 Gather all ingredients. Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).


 Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries.


 Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.


 Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.


Barmbrack or brack is a traditional Irish fruitcake or fruit loaf. It was traditionally served at Halloween but is now eaten all year round. It is tradition to add objects to the barmbrack which symbolize certain things for the person who receives it in their slice: a coin — wealth or good fortune; a ring — will marry within the year; a bean — poverty; a pea — will not marry within the year; a matchstick — unhappy marriage; a thimble — single for life.

 Soak dried fruit in hot tea for at least 2 hours to overnight.


 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan. Stir flour, cinnamon, nutmeg, and baking soda together; set aside.


 Lightly beat egg in a large bowl; mix in sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour mixture until just combined, then pour into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 2 hours before removing to a wire rack to cool to room temperature. Press the objects of choice into the cake through the bottom before serving.


These delicious teriyaki chicken wings are a hit at every party! I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night.

 Whisk water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger together in a large glass or ceramic bowl until sugar has dissolved. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.


 Preheat the oven to 350 degrees F (175 degrees C). Grease baking dishes and set them aside.


 Remove chicken wings from marinade; shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade.


 Bake chicken wings in the preheated oven until chicken is cooked through and glaze is evenly browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing baked between crescent rolls. Easy and tastes just like a Reuben sandwich. Kids love this!

 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.


 Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.


 Prebake dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.


 Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.


This avocado pudding is a tasty, vegan chocolate dessert. I saw this at the market the other day. It looked delicious, and the ingredients were simple! Many substitutes abound (liquid, sweetener, spices); vary amounts to taste.

 Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla, and cinnamon in a blender until smooth. Transfer pudding to a container with a lid, then refrigerate until chilled, about 30 minutes.


Shoyu chicken is a popular Hawaiian dish often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour; the longer the better.

 Whisk soy sauce, brown sugar, water, onion, garlic, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika together in a large glass or ceramic bowl. Add chicken thighs and toss to coat evenly. Cover the bowl with plastic wrap; marinate chicken in the refrigerator for at least 1 hour.


 Preheat an outdoor grill to medium heat. Lightly oil the grate.


 Remove chicken thighs from marinade; discard remaining marinade.


 Grill chicken thighs on the preheated grill until no longer pink in the center and the juices run clear, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


This easy chicken pozole recipe is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. Garnish with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, if you like.

 Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.


 Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.


 Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.


This easy corned beef recipe with cabbage is quick and easy. A no-fuss meal that's great for St. Patrick's Day or a weeknight family dinner.

 Place potatoes, carrots, and onion into a 5-quart slow cooker. Combine water, sugar, vinegar, garlic, black pepper, bay leaf, and contents of spice packet in a small bowl; pour over vegetables. Top with beef brisket and cabbage.


 Cover and cook on Low until beef and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.


This creamy bean dip with cheese and refried beans is served warm and it's so good — it's easy to make and always a hit! I make it for my big game watch party each year and it's always gone before halftime. Serve with tortilla chips.

 Mix cream cheese and sour cream together in a medium bowl until well blended.


 Mix in refried beans, 1/2 of the Cheddar cheese, 1/2 of the Monterey Jack cheese, green onions, parsley, taco seasoning, and hot pepper sauce.


 Transfer mixture to an 8x12-inch baking dish and sprinkle remaining Cheddar and Monterey Jack over top.


 Bake in the preheated oven until dip is hot and bubbly and cheese is golden brown, 20 to 30 minutes.


These baked Buffalo wings are crispy without being fried. They take only 10 minutes to prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or hot sauce if you like them spicier!

 Line a baking sheet with aluminum foil, and lightly grease with cooking spray.


 Place flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add chicken wings, seal the bag, and toss until well coated with the flour mixture.


 Transfer wings to the prepared baking sheet and refrigerate for at least 1 hour.


 While the oven is preheating, whisk together melted butter and hot sauce in a small bowl.


 Dip wings into butter mixture, and place back on the baking sheet.


 Bake in the preheated oven for 20 minutes. Flip wings and continue to cook until crispy on the outside and no longer pink in the center, about 25 more minutes.


This turkey neck stock makes Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple, and Cranberry Stuffing — or your favorite gravy. To make life easy on Thanksgiving day, prepare this stock in advance.

 Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.


 Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.


You can make stock up to 2 days in advance. Allow stock to cool completely, uncovered, at room temperature, then store in an airtight container in the refrigerator until ready to use.

This is a Meat Sauce from Upstate New York that is used on top of Hot Dogs. When I grew up it was used on steamed hot dogs and steamed rolls, sometimes with raw onions (for those who like them) on top! Very good... thanks Grandma Slattery for getting the recipe!

 Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend.


 When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.


 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.


 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.


I made this Guinness bread after visiting my ancestral homeland of Ireland. It's a great way to get delicious Guinness into your bread! Serve warm with butter and honey.

 Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.


 Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.


 Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.


I came up with this recipe for strawberry sugar cookies when we were given a lot of strawberries and I had to figure out what to do with them. I hope everyone likes these cookies as much as my kids did!

 Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.


 Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.


 Stir 1/2 cup white sugar and red sugar together in a shallow bowl.


 Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.


 Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.


 Fill a cocktail shaker with ice cubes. Add Orange Vanilla Twist Rum, whipped vodka, and orange juice. Shake vigorously for 2 to 3 minutes. Pour into shot glasses. Top with whipped cream and sprinkles.


This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

 Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.


 Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.


 Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.


The combination of all of these fresh ingredients make this a simple and delicious alternative to your run-of-the-mill coleslaw. It pairs perfectly with beef or buffalo chicken. This can be served immediately, or it can be refrigerated and served within the next 2 to 3 days.

 Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.


Switchel or haymaker's punch is an old-timey favorite that's basically just a refreshing, palate-cleansing, vinegary, and thirst-quenching sipping drink. Pour over ice and enjoy!

 Place water, apple cider vinegar, lemon juice, honey, fresh ginger, and cayenne pepper in a glass jar. Stir or shake well to combine.


I needed to make a dessert last minute for a party, went through my cupboards, and found instant lemon pudding mix, so I came up with this lemon blueberry trifle recipe. It was so tasty and delicious.

 Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.


 Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, beating until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form sharp peaks.


 Layer 1/2 of the angel food cake in a trifle bowl. Top with 1/2 of the lemon pudding mixture, 1/2 of the strawberries, and 1/2 of the blueberries. Spread 1/2 of the whipped cream over berries. Repeat layers. Cover and refrigerate until ready to serve.


Bananas and chocolate, a great combination. Top with your favorite toppings -- chocolate syrup and whipped cream are great!

 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.


 In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.


 Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.


Watergate salad is an American classic. This delightful side dish salad or dessert is made with pistachio-flavored instant pudding mix, canned pineapple, mini marshmallows, nuts, and whipped topping. It comes together in minutes and after one to two hours in the refrigerator, this chilly treat will impress your dinner guests with it's light and fluffy texture and colorful appeal. Garnish with crushed pistachios and maraschino cherries.

 Combine crushed pineapple with juice, instant pudding mix, mini marshmallows, and walnuts in a large bowl. Mix until well combined.


 Fold in whipped topping, then chill for 1 to 2 hours before serving.


 When ready to serve, garnish with crushed pistachios and maraschino cherries. Enjoy!


Chocolate fondue is so easy to make. Don't just save this elegant dessert idea for special gatherings — enjoy it every day with your family. Kids will enjoy dipping fruits and cookies into this chocolate treat for an after-school snack. Serve warm as a dipping sauce, or drizzle it warm or cold over ice cream or cake. 

 Combine condensed milk, chocolate chips, butter, and water in a heavy saucepan over medium heat. Cook and stir until chocolate chips and butter melt, then continue to cook, stirring constantly until thickened, about 5 more minutes. Remove from the heat and stir in vanilla.


This moist banana bread is the best I've ever tasted. It's also very easy to make!

 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.


 Stir sugar and melted butter together in a large bowl. Add eggs and vanilla; mix well. Combine flour, baking soda, and salt; stir into butter mixture until smooth.


 Fold in banana slices, sour cream, and walnuts; transfer into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.


 Cool loaf in the pan for 10 minutes before inverting onto a wire rack to cool completely.


The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes if you have them. Serve hot with a little butter and salt or fry them alongside soda bread as part of an Ulster Fry.

 Cover potatoes with water in a pot and bring to a boil over high heat. Simmer on medium-high heat until center of potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to the pot, and allow to completely dry out over the remaining residual heat.


 Place warm mashed potato in a medium bowl. Stir in flour, melted butter, and salt. Mix lightly until dough forms.


 Knead dough lightly on a well-floured surface. The dough will be sticky. Use a floured rolling pin to flatten into a 9-inch circle about 1/4 inch thick. Cut into quarters using a floured knife.


 Sprinkle a little flour into the bottom of a skillet and cook farls until evenly browned, about 3 minutes on each side. Season with a little salt and serve straight away.


Rich creamy white chocolate fondue, made with real cream! Perfect for a special dessert, party, or a romantic night in. Assemble tasty things to dip like pretzel rods, brownies, marshmallows, and assorted fruits. Enjoy!

 Melt white chocolate chips, cream, corn syrup, butter, and salt together in the top of a double boiler over simmering water, stirring frequently, until smooth and glossy, about 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.


This Irish potato candy recipe makes cute candies that look just like little potatoes! This recipe does not contain potatoes; they are made using cream cheese and coconut.

 Beat cream cheese and butter together in a large bowl until smooth. Add confectioners' sugar and vanilla; beat until smooth. Mix in flaked coconut.


 Roll mixture into balls or potato shapes; roll balls in cinnamon. Place onto a cookie sheet and chill to set, at least 10 minutes. If desired, roll potatoes in cinnamon again for a darker color.


Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.

 Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.


 Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.


 Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.


This shepherd's pie is just like the one my mom used to make, but it's made with vegan ingredients. All amounts are approximate and can be altered to your tastes.

 Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.


 Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.


 Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.


 Heat vegetable oil in a large skillet over medium heat, and cook and stir onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.


 Reduce the heat to medium-low, and crumble vegetarian ground beef substitute into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.


 Spread vegetarian meat substitute mixture into the bottom of the baking dish, and top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.


 Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.


Easy shepherd's pie — the name says it all with this recipe. This dish is comforting and hearty with cream cheese added in for irresistible flavor, all in just a few simple steps.

 Brown meat in a large skillet. While the meat is browning, mix potatoes, cream cheese, 1/2 cup shredded cheese, and garlic until well blended.


 Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into a 9-inch square baking dish. Cover with potato mixture and remaining 1/2 cup shredded cheese.


 Bake in the preheated oven until heated through, about 20 minutes.


This traditional shepherd's pie recipe is made with a mixture of lamb and sirloin, lots of veggies, and a creamy, cheesy mashed potato topping ⁠— sure to delight everyone at the table!

 Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.


 Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.


 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.


 Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.


 Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.


 Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.


 Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.


Friends will think they are in a five-star restaurant and that you slaved for hours. That'll be our secret.

 Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care in case any flames ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse any flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.


 Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.


I have occasionally added sautéed shrimp or chicken for a complete meal when not serving this as a side dish. Just toss 1 pound of shrimp or bite-sized chicken breast chunks with garlic and butter in a separate pan until cooked, then add to the sauce just before serving.

These roasted baby potatoes with olive oil, garlic, and fresh rosemary are ready in less than 30 minutes. Crispy on the outside and creamy on the inside, these baby potatoes cook while you prepare your main dish. With only 5 minutes of prep time, they're perfect for a weeknight dinner or a quick appetizer at a last-minute party. I once made the mistake of having them done before my main dish and they were almost all gone by the time dinner started!

 Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.


 Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outsides and fork-tender on the insides, about 20 minutes.


This pork steak recipe is from my mom. She came up with this recipe when I was a child, and it's the only way I can eat green onions.

 Melt butter in a skillet over medium heat; stir in soy sauce. Add green onions and garlic and cook until lightly browned, about 2 minutes.


 Place pork steaks in the skillet. Cover and cook until browned, 8 to 10 minutes per side. Remove the lid and continue cooking until an instant-read thermometer inserted into the thickest part of the steak reads 145 degrees F (63 degrees C), about 10 minutes.


A coconut cream pie recipe that's tried and true. It took many years of searching and baking to find the right one, and this is it! 

 Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.


 Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.


 Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.


 Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.


 Pour custard into pie shell and chill until firm, about 4 hours.


Egg drop soup is a favorite of mine. After many trips to different Chinese restaurants to enjoy it, I decided to create the ultimate egg drop soup recipe at home. Sesame oil is the key! I hope you like it as much as I do.

 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.


 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.


 Slowly pour in beaten egg, stirring constantly; season with white pepper and salt.


This baked potato soup is thick, creamy, and an excellent way to use leftover baked potatoes.

 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.


 Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.


 Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.


 Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.


These porcupine meatballs are by far the best I have ever had. This recipe was given to my mom when she married back in 1970. The recipe includes directions for stovetop cooking and baking in the oven. I hope you enjoy it as much as our family does.

 Mix ground beef, rice, water, onion, salt, celery salt, garlic powder, and black pepper thoroughly in a bowl until well combined. Roll mixture into 12 meatballs.


 Heat oil in a large skillet over medium-high heat. Place meatballs into the hot skillet; cook, turning once halfway through cooking, until well browned, about 8 minutes. Drain and discard excess grease.


 Pour tomato sauce, chicken stock, Worcestershire sauce, and sugar into the skillet; reduce heat to medium-low. Cover and simmer until meatballs are no longer pink in the center and rice is tender, about 45 minutes. Stir in more stock if sauce becomes too dry.


This recipe was tested in our test kitchen in November 2023 and updated to use low-sodium stock instead of water in the sauce and added sugar to balance the acidity.

This easy baked butternut squash is delicious to eat and looks beautiful on the plate served right from the skins. Sometimes simplicity is best, and that's definitely the case with this recipe. Perfect as a holiday side dish. Or, peel the skin and mash the flesh for mashed butternut squash, or use in other recipes!

 Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C).


 Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves.


 Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.


 Remove from the oven and transfer each half to a plate, cut-side up.


 Top each half with butter and season with salt and pepper. Enjoy!


This éclair cake is a very quick and simple no-bake dessert. It uses graham crackers and a pudding mixture. It tastes just like an éclair, but there is enough for a crowd! It is a great recipe for children who are learning to cook since there is no baking involved or any power kitchen tools. Just a bowl and a spoon!

 Stir milk, whipped topping, and pudding mix together in a medium bowl until well combined.


 Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking pan.


 Evenly spread half of the pudding mixture over the crackers; top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Cover and refrigerate for 30 minutes.


 Spread frosting over the chilled cake up to the edges of the pan. Cover again and chill for at least 3 1/2 hours before serving.


Irish coffee is a delicious after-dinner cocktail. It's easy to make with freshly brewed coffee, Irish whiskey, and whipped cream. It's traditionally sweetened with brown sugar but Irish cream liqueur adds that little touch of luxury!

 Combine Irish cream liqueur and Irish whiskey in a glass mug; pour in hot brewed coffee. Top with whipped cream and a dash of nutmeg.


Preheat the mug or cup to help keep the drink warm for longer. While you're brewing the coffee, pour hot (not boiling!) water into the mug. Discard the water just before mixing up the Irish coffee.

This Irish stew is super simple to make with beef and tastes delicious. I'm not saying it's traditional, but I think it's the best! Perfect for St. Patrick's Day or a Sunday supper on a cold day. It'll make your house smell delightful too!

 Heat vegetable oil in a stockpot over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Stir in onion, carrots, and celery.


 Mix water, gravy mix, and bouillon together in a small bowl; pour into the stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover and simmer over low heat for 1 hour.


 Stir in potatoes. Cover and simmer until potatoes are easily pierced with a fork, about 30 minutes. Season with salt and pepper.


Homemade chili is delicious and goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

 Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes.


 Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.


A very easy, great-tasting soda bread. Best if made the day before, or several hours before serving.

 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.


 Combine flour, baking powder, sugar, salt, and baking soda in a large bowl. Blend egg and buttermilk together; add all at once to the flour mixture and mix just until moistened. Stir in butter. Pour into prepared pan.


 Bake in the preheated oven until the top is golden brown, about 65 to 70 minutes. A toothpick inserted into the bread should come out clean. Cool on a wire rack.


This Christmas punch with cranberry juice, orange juice, vodka, and Grand Marnier is spiced with cinnamon, nutmeg, and allspice for a yummy, festive, alcoholic punch that never fails to raise some Christmas cheer!

 Mix cranberry juice, orange juice, vodka, orange liqueur, sugar, cinnamon, allspice, and nutmeg in a punch bowl. Refrigerate 2 hours to overnight.


 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.


 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.


This maple glazed salmon is delicious and very easy to prepare. I love maple syrup in everything and decided to use it in the marinade. My husband totally loved it; he wasn't a salmon fan until now.

 Stir maple syrup, soy sauce, garlic, garlic salt, and pepper together in a small bowl.


 Cut salmon into 4 equal-sized fillets; place in a shallow glass baking dish and coat with maple syrup mixture. Cover the dish and marinate salmon in the refrigerator for 30 minutes, turning once halfway.


 Place the baking dish in the preheated oven and bake salmon uncovered until flesh easily flakes with a fork, about 20 minutes.


Buckeyes are peanut butter fudge candy balls dipped in chocolate. They're called buckeyes because they look like the nuts that grow on Ohio buckeye trees. This recipe for buckeye candy is so good that I double it whenever I make it.

 Beat peanut butter, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy.


 Beat in 4 cups sifted confectioners' sugar until dough is stiff, firm, and dry with no lumps; adding more sifted sugar as needed.


 Roll dough into about sixty 1-inch balls and place on wax-lined cookie sheets. Press a toothpick into the top of each ball and chill in the freezer until firm, about 30 minutes.


 Place chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until melted and smooth.


 Hold the toothpicks and dip frozen peanut butter balls into the melted chocolate, leaving a small portion of peanut butter showing at the top.


 Return to the cookie sheet, remove and discard the toothpicks, and refrigerate until ready to serve. Enjoy!


This easy Irish soda bread recipe is the best there is! The bread is deliciously moist. Serve warm with butter for a tasty breakfast or mid- morning snack. 

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.


 Combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds in a large bowl.


 Blend eggs, buttermilk and sour cream together in a small bowl; stir into flour mixture until flour is just moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x¾ inch deep slit in the top of the bread. Dust with reserved flour.


 Bake in the preheated oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.


Easy boiled dinner of mouthwatering, tender corned beef with cabbage, potatoes, and carrots. This is my Irish great-grandmother's recipe. We serve it with soda bread and cornbread at our house.

 Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.


 Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 1/2 hours.


 Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.


 Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve because it dries out quickly.


I use leftovers to make corned beef soup by reducing the broth and dicing up the leftover beef and vegetables.

This Irish soda bread recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.

 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.


 Mix flour, sugar, baking powder, baking soda, and salt. Add sour cream, raisins, and eggs; mix until just combined. Distribute batter evenly between the prepared pans.


A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.

 Preheat the oven to 350 degrees F (175 degrees C). Mix together cracker crumbs, 3 tablespoons sugar, and melted butter; press mixture into bottom of 9-inch springform pan with 2 ¾ inch high sides. Bake crust in preheated oven until golden brown, about 8 minutes. Transfer crust to a rack to cool. Maintain oven temperature.


 Beat cream cheese, 1 cup sugar, and vanilla in large bowl with an electric mixer until blended. Beat in 1 cup sour cream and Irish cream liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan.


 Bake in preheated oven until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1 ½ hours. Transfer cheesecake to a rack, and cool for 10 minutes. Maintain oven temperature.


 Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake in preheated oven for 10 minutes. Transfer cheesecake to rack and cool.


This is my mother's easy soda bread recipe. She makes it several times a week for some function or another. My sister loves this so much she has to control herself or she would eat a whole one with a stick of butter! I usually only make this easy soda bread for events that my mother can't come to. Slice into wedges, butter, and enjoy!

 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.


 Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.


 Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.


 Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.


This Irish soup with bacon, potatoes, tomatoes, and cabbage is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green color of the cabbage alongside the tomatoes gives the soup a beautiful color.

 Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.


 Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.


 Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.


This beef Irish stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.

 Toss beef cubes with 1 tablespoon of vegetable oil. Stir flour, salt, pepper, and cayenne pepper together in a separate bowl. Dredge beef in flour mixture to coat.


 Heat remaining oil in a deep skillet or Dutch oven over medium-high heat. Add beef and brown on all sides. Add onions and garlic. Stir tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce heat to medium, cover, and cook for 5 minutes.


 Pour 1/2 cup of beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in remaining beer, and add carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.


My Irish Great Grandmother fixed this potato soup regularly. My kids now enjoy it throughout winter.

 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble, and set aside.


 Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.


 Stir in evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.


This Guinness chocolate cheesecake is rich and smooth. A close friend is a cheesecake and Guinness fanatic. He requested a Guinness cheesecake for his 25th birthday; this is the result. 

 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.


 Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.


 Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.


 Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.


 Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.


 Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.


This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.

 Preheat the oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.


 Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.


 Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.


 Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.


 Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45-degree angle and shake off excess sugar.


 Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.


This pepper steak cooked in the oven is great with mashed potatoes and gravy. Cube steak is a flavorful cut that costs less than really expensive steaks. The kids love this recipe so much, they call it "Mom's famous cube steak."

 Preheat the oven to 350 degrees F (175 degrees C). Combine flour, garlic powder, and onion powder in a shallow bowl.


 Season steak with seasoned salt and pepper, then dredge in flour mixture; shake off any excess.


 Heat oil in a large frying pan over medium-high heat. Sear steaks in hot oil, then transfer to a large casserole dish. Pour beef broth and Worcestershire sauce into the dish; cover tightly with aluminum foil.


 Bake in the preheated oven for 1 hour. Sprinkle onion, pepper, mushrooms, and garlic over top; continue to cook until steak is tender and vegetables are soft, about 20 to 30 minutes more.


This recipe was updated to use beef broth instead of water based on user feedback.

I wanted to make a keto chicken vegetable soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

 Combine water, stock, celery, carrots, onion, parsley, garlic, bay leaf, thyme, paprika, salt, and black pepper in a large pot; bring to a simmer. Cover and cook until vegetables are soft, 20 to 30 minutes.


 Add chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.


 Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.


 Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.


 Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.


This slow cooker pork, apples, and sauerkraut dish is traditionally served on New Year's Day in central Pennsylvania. The apple and onion in this recipe are surprisingly good and work magic together. It is customarily served with mashed potatoes. The sauerkraut mixture tops the mashed potatoes like a gravy. 

 Heat a large skillet over medium-high heat. Brown pork chops in the hot skillet, 2 to 3 minutes per side. Drain grease.


 Arrange apples and onion in the bottom of a slow cooker crock; top with browned pork chops. Pour in enough water to cover the bottom of the crock.


 Cook on High for 3 hours or on Low for 6 hours. Stir in sauerkraut and fennel seed and continue cooking for 1 hour more.


The best lava cake I've ever had! Serve these decadent molten chocolate cakes topped with powdered sugar or vanilla ice cream. This recipe makes four delicious individual desserts.

 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.


 Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.


 Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, flour, cocoa powder, and a pinch of salt until combined. Pour batter into the prepared ramekins and place on a baking tray.


 Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.


This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. Serve this delicious soup with hot, buttered bread.

 Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.


 Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.


 Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.


 Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.


This lobster mac and cheese is just my style: high-class meets down-home. The fantastic combination of flavors makes this one of my favorites.

 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.


 Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes.


 Remove lobster to a tray and cool for a few minutes, then remove meat and cut into bite-sized pieces. Reserve shells.


 Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent, about 5 minutes. Remove onions to a small bowl; set aside.


 Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.


 Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.


 Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni.


 Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko crumbs.


 Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.


Surf and turf is a combination of seafood and steak. This restaurant-worthy recipe grills marinated shrimp and filet steaks for a deliciously simple way to make a special dinner. You probably have most of the ingredients for the shrimp marinade in your pantry already.

 Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and pepper together in a bowl; add shrimp. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.


 Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.


 Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center for medium doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.


 Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side.


A dense flourless chocolate cake that's rich and fudgy. Perfect for a decadent chocolate dessert and for those of us who can't tolerate wheat or gluten.

 Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.


 Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.


 Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.


 Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.


 Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.


 Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.


 To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.


This lobster risotto is deliciously rich and creamy. It's made with cooked lobster, Arborio rice, caramelized onions, white wine, and Parmesan cheese for a seafood dish that is sure to impress!

 Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.


 Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.


 Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.


 Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.


 Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.


This Irish ham, cabbage, and potato dish is my Mom's recipe which she made every St. Patrick's Day. Cooked together in one pot and boy is it juicy! My mom is Irish and didn't like the traditional corned beef and cabbage so this dish makes a delicious alternative. Add a nice warm crusty roll, butter, and a pint of Guinness and you got yourself a hearty meal to celebrate the Irish!

 Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.


 Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.


 Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.


We love this Irish brown bread recipe. It makes a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely different taste and texture. 

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.


 Mix all-purpose flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knives until mixture forms fine crumbs. Stir in whole wheat flour and quick-cooking oatmeal until combined. Gently stir in yogurt. If mixture is too dry to hold together, add milk, a little at a time, until dough holds together; it should not be too sticky.


 Turn dough out onto a lightly floured work surface; knead gently about 5 times to form a ball. Place dough in the center of the prepared baking sheet; cut a large 'X' in the top of loaf.


 Bake in the preheated oven until well browned, about 40 minutes; transfer to a wire rack to cool. Bread can be served warm or cold.


This túrós csusza recipe is great for nights when you get home and need something to wind down. It is a Hungarian dish I learned from my dad last year when I turned twelve. It consists of bacon, egg noodles, sour cream, and cottage cheese. Élvezet!

 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.


 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.


 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.


 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.


A great spice rub that i got from my CO of my ship of all people!

 Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container.


These Irish soda bread muffins are easy to make in one bowl. Simply mix, then bake for 20 minutes to get twelve tasty muffins!

 Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.


 Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.


 Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.


My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.

 In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.


 In the same saucepan, melt the remaining butter. Slowly mix in cream. Stir in shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in Madeira wine.


A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! 

 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.


 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.


 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.


 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.


This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

This spiced cake with fresh figs makes your whole house smell good.

 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch dish.


 Make the cake: Mix flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt together in a bowl.


 Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Stir in eggs. Beat in flour mixture alternately with buttermilk, mixing just until incorporated. Fold in figs and pecans. Pour batter into the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool, about 30 minutes.


 Meanwhile, make the glaze: Combine butter, sugar, evaporated milk, and baking soda in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Continue to cook, without stirring, until the mixture turns brown and measures 240 degrees F (115 degrees C); a small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed onto a flat surface.


 Pour into a small bowl and beat until it thickens to a spreading consistency. Quickly spread icing onto the cooled cake.


I got this recipe for Irish beef stew from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners when it's cold outside! The Guinness beer really adds a great flavor.

 Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.


 Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.


 Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.


This corned beef takes time to cook in a Dutch oven but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.

 Place beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top; reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.


 Add cabbage, potatoes, and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.


 Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.


A slow cooker recipe for some traditional-style Irish corned beef and cabbage cooked with Irish stout that smells as good as it tastes. Sweet potatoes are added for those whose diet prefers them.

 Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.


 Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.


 Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar.


 Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.


It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.

 Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.


 Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.


 Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.


 Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.


A delicious, easy to make rutabaga soup for brisk winter evenings.

 Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.


 Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.


 Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.


Learn how to make hot chocolate bombs with this easy, fun recipe. Place a frozen chocolate bomb in a cup of steaming hot milk, stir, and voilà — homemade hot chocolate in just a few minutes! Top with whipped cream, marshmallows, chocolate sprinkles, or your favorite toppings.

 Combine chocolate chips, cream, and sugar in a microwave-safe dish and cook in the microwave for 1 minute. Stir, then cook for 30-second intervals until chocolate is melted and mixture is smooth. Mix in vanilla and salt until well incorporated. Cover the bowl and refrigerate for at least 2 hours.


 Scoop chocolate mixture onto a parchment-lined baking sheet using a large cookie scoop. Freeze until solid, 8 hours to overnight.


 Shape frozen scoops into balls and roll in cocoa powder. Store in a freezer-safe container until ready to use.


This easy sweet potato soup recipe has only 6 ingredients. I got it from my boyfriend's mom who adapted it from another recipe. It can be as thick or thin as you like, and I like it quite thick. To dress it up when serving, drizzle some cream on top and float a lime twist or slice of lime on top. Delicious served hot or cold.

 Place potatoes and ginger in a large saucepan. Pour in chicken stock and water; bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes have softened, about 30 minutes.


 Purée potato mixture and lime juice in a food processor or with a hand blender until smooth. Return soup to the saucepan and stir in milk; heat until warmed through.


Beef stew is served with colcannon in this recipe that I shared with girlfriends in my recipe club last year. It is a yummy alternative to corned beef for St. Patrick's Day and a wonderful anytime dish!

 Make stew: Heat oil in a large Dutch oven over medium-high heat until very hot. Working in 2 batches, cook and stir beef in hot oil until browned. Return all of the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat. Stir in beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper. Bring to a boil and cover.


 Place the Dutch oven into the preheated oven and cook for 45 minutes. Uncover, stir, and cook until beef is very tender and liquid is reduced by half, about 45 more minutes.


 Meanwhile, make colcannon: Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon and set aside.


 About 30 minutes before stew is ready, place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry, 1 to 2 minutes.


 Place cabbage into a microwave-safe bowl and add 1 to 2 tablespoons water. Cover and microwave on high for about 2 minutes 30 seconds; uncover (watch out for steam) and stir cabbage. Cover again and microwave until cabbage is slightly tender but not mushy, about 2 minutes 30 seconds more. Drain excess liquid and set cabbage aside, covered.


 Place potatoes into a large bowl; add warm milk, butter, salt, and pepper. Beat with an electric mixer until smooth and creamy. Stir in cabbage, crumbled bacon, and parsley until well combined.


 To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with beef stew.


I make this brown sugar corned beef every year for my family on St. Patrick's Day. Delicious and filling!

 Pour apple juice into a large slow cooker. Mix in brown sugar and mustard, stirring until brown sugar has dissolved. Mix in the contents of the spice packets, then lay briskets into apple juice mixture. Top with potatoes, cabbage chunks, onions, and carrots, then push vegetables into liquid.


 Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain and serve with vegetables.


For stovetop cooking, place beef, apple juice, brown sugar and mustard in a large covered stockpot and bring to boil. Reduce heat and simmer, covered, for 40 minutes per pound of meat. Add vegetables for the last 30 minutes of cooking.

This asparagus with Parmesan crust can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!

 Place asparagus spears on a baking sheet. Drizzle with olive oil; toss to coat evenly. Arrange asparagus spears in a single layer. Sprinkle Parmesan cheese over asparagus and season with freshly ground black pepper.


 Bake in the preheated oven until cheese is melted and asparagus is tender but crisp, 12 to 15 minutes. Serve hot on warm plates, sprinkling with balsamic vinegar.


These cabbage cakes are light and fluffy pancakes with lots of soft cabbage and onions. They go perfectly with a dollop of sour cream on top and an onion-rhubarb relish on the side.

 Heat olive oil in a large skillet over medium heat. Cook and stir cabbage and onion in hot oil until soft and fragrant, about 10 minutes. Season with pepper. Set aside to cool.


 Whisk together yogurt, milk, eggs, and vegetable oil in a large bowl until evenly blended. Stir together flour, baking powder, and baking soda in another large bowl; make a well in the center. Pour yogurt mixture into the well and stir until batter is well combined. Fold in cooled cabbage and onion.


 Melt butter in a large skillet over medium heat. Pour 1/4 cupfuls of batter into the hot skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.


Black-eyed peas and three kinds of pork are used in this recipe. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.

 Place black-eyed peas into a large container and cover with several inches of cool water; let stand, 8 hours to overnight. Drain and set aside.


 Cook pork neck bones and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes. Add onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.


 Pour cold water and black-eyed peas into pork mixture; increase heat to high. Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper; bring to a simmer. Reduce heat to low, cover, and simmer for 45 minutes.


 Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.


 Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.


 Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.


This split pea soup with ham stock is a family recipe that I added a few tweaks to. We always make this after Easter with our leftover ham bone. Simple and delicious!

 Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.


 Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.


 Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.


 Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.


 Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.


 Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.


Pineapple fried rice with an Asian accent goes well with many things. Perfect alongside chicken and beef, but equally good with salmon, shrimp, or scallops. This comes together quickly, so get all of your ingredients prepped before you start cooking.

 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil for about 1 minute. Add ginger and garlic; cook, stirring constantly, for 1 minute.


 Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce; cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.


This rice cake is a sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. The recipe was given to me by my Chinese sister-in-law. It has a firm custard-like texture, which is different for many Western palates and is a favorite of my family.

 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking pan.


 Mix together milk, rice flour, sugar, canola oil, and baking powder in a large bowl until combined. Stir in beaten eggs until incorporated. Pour mixture into the prepared baking pan.


 Drop small spoonfuls of red bean paste into batter, 1 to 2 inches apart; make sure red bean paste is covered by batter. Sprinkle with sesame seeds.


 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


This is a family recipe for Baileys brownies that I have been serving as a party dessert for years. They are gooey and super sweet. If you have a sweet tooth like me, this recipe is for you. Serve these brownies at your next party — or keep them all for yourself.

 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 ½ x 15 ½-inch jelly roll pan.


 Make the brownies: Empty both brownie mix packages into a large bowl. Add Irish cream liqueur, oil, and eggs; beat with an electric mixer until smooth. Spread batter into the prepared pan.


 Bake in the preheated oven until brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.


 Remove from the oven and allow to cool completely, 20 to 30 minutes.


 While the brownies are cooling, make the frosting: Beat butter in a large bowl until smooth. Add Irish cream liqueur and beat until creamy. Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.


Bake bread on a stone for delicious Italian loaves. The dough is made in the bread machine and then baked on a pizza stone. Wonderful!

 Place flour, brown sugar, warm water, salt, olive oil, and yeast into the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.


 Place a pizza stone in the oven. Preheat the oven to 375 degrees F (190 degrees C). The oven must be preheated for at least 30 minutes before baking.


 Deflate dough and turn it out onto a lightly floured surface. Form dough into 2 loaves. Place loaves seam-side down on a cutting board generously sprinkled with cornmeal. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.


 Beat together egg and 1 tablespoon water in a small bowl until well combined. Brush risen loaves with egg mixture. Make a single long, quick cut down the center of loaves with a sharp knife. Gently shake the cutting board to make sure loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide loaves onto the hot pizza stone with one quick but careful motion.


 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 30 to 35 minutes.


Use this Irish soda bread recipe when you have no buttermilk on hand. Made with soured milk, this traditional Irish recipe has been passed down through our family line and directly into our bellies. It requires very little kneading — just a light touch to shape it into a round loaf.

 Stir milk and vinegar together in a small bowl; allow to stand until curdled, about 10 minutes.


 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.


 Whisk flour, sugar, baking soda, and salt together in a bowl; gradually stir in soured milk until dough just comes together. Turn dough out onto a well-floured surface; knead lightly and shape into a round.


 Transfer dough to the prepared baking sheet. Cut an "X" into the top of the dough to release steam and help the bread keep its round shape while baking.


 Bake in the preheated oven until golden brown and the bottom of the loaf sounds hollow when tapped, about 45 minutes.


This rustic no-knead Dutch oven bread is easy, fabulous, and tastes like it's fresh from a French bakery. The secret is using a Dutch oven, which regulates the moisture.

 Mix together flour, salt, and yeast in a large glass or ceramic bowl; stir in water until well combined. Cover the bowl with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.


 Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.


 Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).


 Carefully remove the preheated Dutch oven, place dough inside, and cover with the lid.


 Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until crust achieves desired color, 10 to 20 minutes more.


This glazed Baileys Irish cream cake is great tasting and excellent for any occasion.

 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.


 Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.


 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.


 While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.


 Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.


This delightful girl scout cookie shot is a delicious minty cocktail. It was a hit at the country club where we had my cousin's bridal shower. 

 Pour vodka, coffee liqueur, creme de menthe, and Irish cream into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass and garnish with a mint leaf to serve.


This is a delicious and hearty chicken and dumplings dish with lots of vegetables. It's our family's very favorite comfort food.

 Combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper in a large, heavy pot. Cover and cook over low heat for 1 ½ hours.


 Add potatoes and carrots; cover and cook for another 30 minutes.


 Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.


 Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.


 Combine chicken meat, chicken broth, salt, and pepper in a large saucepan over medium high heat; bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.


 Remove chicken and let cool. Pour remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.


 In the same pan, melt butter or margarine over medium heat. Add onion and celery. Sauté, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.


 Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.


Chicken fajitas in the air fryer don't get any better than this recipe. The chicken stays nice and moist, while the vegetables are crisp-tender. Serve with toppings of your choice, such as salsa, sliced avocado, and cheese.

 Place bell peppers and onion into a large bowl. Drizzle 2 teaspoons olive oil over top and season with salt and pepper. Stir until evenly combined.


 Place chicken into a separate bowl and sprinkle with fajita seasoning. Drizzle with remaining 1 teaspoon olive oil and mix with your hands until evenly combined.


 Add chicken to the air fryer basket and cook for 12 minutes, shaking halfway through. Transfer to a plate to let rest.


 Add vegetable mixture to the air fryer basket and cook for 14 minutes, shaking halfway through.


Add two minutes of cooking time in Step 5 if you prefer softer veggies. 

Deep-fried crab Rangoon made with crabmeat, cream cheese, and wontons are excellent appetizers. Leave out the water chestnuts if desired. Serve with your favorite Asian-style dipping sauces.

 Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.


 Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.


 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.


 Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.


I made this chicken-fried venison with stuff I had in the cupboard and fresh venison. My husband and children loved it. Serve with mashed potatoes and gravy — I used brown gravy, but country gravy can be used for a milder taste.

 Combine bread crumbs, flour, salt, and pepper in a 1-gallon resealable plastic bag. Beat eggs and milk together in a shallow bowl.


 Dip each steak into the egg mixture, then place into the plastic bag and shake to coat with crumbs.


 Heat oil in a skillet over medium heat. Add steaks and fry, turning once, until both sides are golden brown, 6 to 8 minutes per side.


This chicken Marrakesh is so easy to make. I have been making this Moroccan-style recipe for years. It has become a tradition in our household.

skinless, boneless chicken breast halves, cut into 2-inch pieces

 Place chicken, sweet potatoes, garbanzo beans, carrots, onion, and garlic into a slow cooker.


 Mix parsley, salt, cumin, turmeric, cinnamon, and pepper together in a small bowl. Sprinkle over chicken and vegetables, then pour in tomatoes and stir to combine.


 Cover and cook on High until sweet potatoes are tender and sauce has thickened, 4 to 5 hours.


If you compare these chocolate energy bars to similar fruit and nut bars sold at the store, I think they taste better, are nutritionally superior, and are probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble. Store bars in the refrigerator in a resealable bag.

high-quality unsweetened cocoa powder (such as Guittard Cocoa Rouge)

 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.


 Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.


 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.


 Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.


This Mongolian beef is a quick and easy freezer slow cooker meal.

 Spread cornstarch over the bottom of a wide, shallow bowl. Dredge flank steak in cornstarch until completely coated; transfer steak to a large resealable plastic bag.


 Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.


 Place the bag of marinating beef into the freezer until the day before you wish to prepare it.


This slow cooker tofu chili is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.

 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.


 Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.


This slow cooker pork tenderloin is made with fresh, healthy ingredients instead of a dry onion soup mix. The pork soaks up the yummy juices as it cooks.

 Place pork tenderloin into a slow cooker with sliced onions. Pour wine, water, and soy sauce over top; turn pork to coat. Spread garlic over the pork, leaving as much on the top as possible. Sprinkle with pepper. Cover and cook on Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


This simple white bean and chicken soup has a little kick. It's great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.


 Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.


 Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.


This crockpot chicken tortilla soup feels healthier with a few simple modifications. I reduce the sodium by using low-sodium chicken broth, and fresh chiles instead of canned. To reduce the fat, I use boneless, skinless chicken breasts, and vegetable cooking spray instead of oil. And by adding some tasty, fresh toppings, it helps my family get more vitamins.

 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.


 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.


 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.


Suggested toppings include sliced radishes, diced avocado, sliced bell peppers, and fresh cilantro.

You'll want to try this recipe for loquats if you have a loquat tree in your backyard or know someone who does. Use up those seemingly endless loquats by making this tart, spicy chicken. Loquats are very much a seasonal fruit — you can only find them from late spring to early summer. This recipe would work with pork too, and it pairs very well with rice.

 Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.


 Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.


 Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.


 Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.


 Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.


This vegetable beef soup with cabbage is a great Instant Pot recipe for cleaning out veggies from your fridge. In my recipes, I use whatever ingredients happen to be in my fridge, but you can easily substitute and add cauliflower, celery, zucchini, etc. Make sure you have at least a 6-quart pressure cooker.

 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function for medium heat. When hot, add olive oil and coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook, stirring frequently, until softened, about 5 minutes. Turn off Sauté mode.


 Stir in water, undrained tomatoes, cabbage, bouillon base, salt, and pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.


 Release pressure using the natural-release method according to the manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid; stir. Serve hot.


Crawfish étouffée is a Cajun classic. Here in Louisiana, there's nothing better to make during crawfish season. You can substitute shrimp when crawfish are out of season. It's even better when served with hot garlic French bread! Start cooking the rice first since this is a quick dish.

 Combine rice and 6 cups water in a saucepan. Bring to a boil over high heat.


 Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.


 While rice cooks, melt butter in a large skillet over medium heat. Add onion and cook, stirring, until transparent. Stir in garlic and cook until fragrant, about 1 minute.


 Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.


 Stir in green onions and season with salt, pepper, and Cajun seasoning.


 Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.


Learn how to make a Shamrock Shake at home with vanilla ice cream, mint extract, and green food coloring for a fun St. Patrick's Day treat. This recipe has become a tradition in our house. The kids love it, and so do I.

 Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.


 Drizzle chocolate syrup around the inside of 2 tall glasses; pour shake into the glasses. Top with whipped cream and green sugar.


This too much chocolate cake won 1st prize at the county fair. It is very chocolaty! If desired, dust the cake with powdered sugar before serving.

 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.


 Mix together cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until well-blended.


 Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.


 Cool cake thoroughly in the pan for at least 1 ½ hours before inverting it onto a plate. Sprinkle powdered sugar on top if desired.


Homemade chocolate that melts in your mouth! This wholesome chocolate recipe is made without artificial ingredients or waxes and is ideal for health-conscious individuals who enjoy an indulgent treat. The sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!

 Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.


 Pour the mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.


This recipe for Irish cabbage with bacon, melted butter, and nutmeg is the most delicious way to cook cabbage. If you can't find Irish bacon, regular works fine but drain well. If you don't like nutmeg, leave it out.

 Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.


 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.


 Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.


 Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.


This cabbage dish is a favorite old Irish family recipe for fried cabbage and it's so easy.

 Bring chicken broth and butter to a boil in a large skillet. Reduce heat to low and add cabbage.


 Cover and cook over low heat, stirring frequently, until cabbage is tender and sweet, about 45 minutes. Season with salt and pepper and serve.


Mix Baileys Irish cream with whiskey for a cocktail with a kick. Just be careful, these are potent!

 Fill a short glass with ice; pour cream liqueur and whiskey over top. Stir and serve.


Sous vide corned beef comes out tender and juicy, even if you use a flat cut. Sure, there are dozens of ways to cook corned beef, but cooking it low and slow with a sous vide immersion cooker gives great results. I found that cooking it for twenty-four hours provides a firm, sliceable texture, but 48 hours is best to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.

 Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.


 Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.


 Place the sealed bag into the water and set a timer for 48 hours.


 Transfer corned beef to a cutting board and slice across the grain.


This cheesy dip is flavored with Guinness, chili powder, cayenne, and Worcestershire sauce. Easy to make in a slow cooker and great for parties when paired with tortilla chips and baked pretzels.

processed cheese food (such as Velveeta), cut into 1/2-inch cubes

 Heat cheese in slow cooker on High until melted, about 20 minutes.


 Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.


Please note the difference in processed cheese food amount when using the magazine version of this recipe.

Slow-cook two corned beef briskets for sandwiches on your stovetop! Just simmer them with beer, garlic, and bay leaves, then shred the meat and set it out with rolls, mustard, and coleslaw for people to make their own sandwiches. 

 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.


 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.


 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.


This Irish pork stew is a variation of corned beef and cabbage. And in case you didn't know, corned beef and cabbage is not typically eaten on St. Patrick's Day in Ireland.

 Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.


 Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.


 Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.


 Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.


 Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.


 Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.


 Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.


This Guinness corned beef with brown sugar is perfect for a St. Patrick's Day feast. I discovered it while attending an Irish Rovers concert. My family and friends insist it is a staple at get-togethers any time of the year. Braise this corned beef slowly at a low setting for melt-in-your-mouth delight. The aroma is fantastic!

 Rinse brisket thoroughly, then pat dry with paper towels and place on a rack in a roasting pan or Dutch oven. Rub brown sugar all over brisket. Pour beer around and gently over brisket to wet sugar.


 Bake, covered, in the preheated oven until tender, about 2 ½ hours. An instant-read thermometer inserted into the center of brisket should read at least 190 degrees F (88 degrees C). Allow to rest for 5 minutes before slicing.


This recipe for roasted cabbage with bacon and onions is easy to prep for a flavorsome side dish. You’re sure to enjoy this time and time again!

 Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.


 Bake in the preheated oven until cabbage is tender, 1 ½ to 2 hours.


This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor.

 Bring 2 cups of water to a boil in a saucepan over high heat. Stir in curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in spice mixture. Place boneless venison into the brine; cover and refrigerate.


 Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.


 To cook, rinse venison well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.


You may freeze uncooked corned venison by placing the desired amounts in vacuum sealable bags. Do not rinse meat before freezing, but remove excess liquid before sealing.

Ham, cabbage, and potatoes are simmered over low heat in one skillet and seasoned with paprika; tasty and satisfying.

 Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.


 Stir in cabbage. Add water, cover, and simmer gently on low heat for ten minutes.


 Add potatoes and stir well; cover and simmer for 10 more minutes, adding additional water if needed.


 Sprinkle seasoning salt and paprika over cabbage and potatoes; simmer, covered, until cabbage is soft and potatoes are fork-tender. Mix in ham; simmer until heated through.


Irish soda bread made with buttermilk and basic pantry ingredients. The buttermilk gives this crusty loaf a good flavor. It's the best Irish soda bread around!

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.


 Mix flour, softened margarine, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round loaf and place on the prepared baking sheet. Note that the dough will be a little sticky.


 Combine melted butter with 1/4 cup buttermilk in a small bowl; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.


 Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.


Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers.

 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.


 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.


 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.


Fresh corned beef hash tastes much better than the canned hash, and it's a great way to use up leftover St. Paddy's Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it's the leprechaun's gold. Serve with an egg on top.

 Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.


 Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.


This chili is packed with flavor thanks to an array of chile peppers, wasabi (Japanese horseradish), beer, Italian sausage, and ground beef.

 Heat 2 tablespoons oil in a large pot over medium heat. Add beef, sausage, onions, and garlic; cook and stir until beef and sausage are browned and crumbly, 7 to 10 minutes.


 Pour in tomatoes, beef broth, beer, tomato paste, and coffee, then season with chili powder, brown sugar, cumin, wasabi, oregano, cayenne, coriander, and salt. Stir in one can kidney beans and bring to a boil.


 While chili is coming to a boil, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add Anahiem, serrano, and habanero peppers; cook until just tender, 5 to 10 minutes.


 Add peppers to simmering chili. Reduce the heat, cover, and simmer for 2 hours.


 Stir in remaining 2 cans kidney beans and cook for 45 minutes longer.


These sous vide eggs have a perfectly set white with a runny yolk. Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the best method I have found. Fresh eggs have tighter whites and produce the best results.

 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.


 Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.


 Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.


Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

 Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.


 Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.


 Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.


 Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.


After trying air fryer meatballs, I will never bake them in the oven again. The insides stay nice and tender while the outsides get a slight crisp on them. The best part is that you can make them ahead of time and freeze for later use. I have included those directions in the notes. Dip meatballs in marinara, if desired.

 Combine beef, pork, Parmesan cheese, bread crumbs, egg, garlic, Italian seasoning, and salt in a large bowl. Mix until evenly combined.


 Form into 16 equal meatballs (a small ice cream scoop is helpful) and place on a baking sheet.


 Place 1/2 of the meatballs in the basket of the air fryer and cook 8 minutes. Shake the basket and cook 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.


This Instant Pot corned beef recipe is easy to prep and ready in just two hours. The beef brisket is cooked with beer and garlic in an electric pressure cooker to guarantee juicy, tender corned beef every time. If you want to complete the feast, you can cook baby carrots, quartered potatoes, and cabbage wedges in the bottom of the Instant Pot while the corned beef is resting.

 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot).


 Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 minutes for pressure to build.


 Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 10 to 15 minutes.


Deliciously crispy air-fried potato wedges are perfectly seasoned and ready to serve in just over 30 minutes. It doesn't get any easier than this! Serve with ketchup for a tasty appetizer, or toss with some grated Parmesan for a cheesy potato side dish.

 Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.


 Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.


 Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.


 Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.


These air fryer hamburgers are perfect for when it's too cold to grill and you're craving a juicy burger! The butter and bouillon mixture gives these air fryer hamburger patties a dark grilled color and deep beefy flavor. Add your favorite seasonings, if desired, but these are delicious as is! If you'd like to add cheese, turn off the air fryer once the patties are done and let the residual heat melt the cheese. Make sure you use cold meat, straight from the fridge, for best results.

 Form beef into 4 patties, approximately 3/4 inches thick and 4 1/2 inches in diameter. Make the patties slightly bigger than the buns to allow for shrinkage.


 Whisk together warm melted butter and beef soup base in a small bowl. Brush lightly onto both sides of patties and season with pepper. Set patties into the air fryer basket. Depending on the size of your air fryer, you may need to cook them in batches.


 Air-fry patties for 7 minutes, flipping halfway through, for medium doneness. For well done, air-fry for an additional 2 minutes.


These air fryer hot dogs in toasted buns turn out perfectly crisp in minutes with the help of your air fryer. Top with ketchup, mustard, relish, chili, or condiments of choice.

 Place buns in a single layer in the air fryer basket; cook in the preheated air fryer until crisp, about 2 minutes. Remove buns to a plate.


 Place hot dogs in a single layer in the air fryer basket; cook for 3 minutes. Serve hot dogs in toasted buns.


Boneless pork chops cooked to perfection in the air fryer. This recipe is so easy and you couldn't ask for a more tender and juicy chop.

 Combine Parmesan cheese, paprika, garlic powder, salt, parsley, and pepper in a flat shallow dish; mix well.


 Coat each pork chop with olive oil. Dredge both sides of each chop in the Parmesan mixture and set on a plate.


 Place 2 chops in the basket of the air fryer and cook for 10 minutes; flipping halfway through cook time. Transfer to a cutting board and let rest for 5 minutes. Repeat with remaining chops.


This stunning lobster Thermidor is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

 Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.


 Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender. Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.


 Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.


 Broil in the preheated oven until just golden brown, 3 to 4 minutes. Serve immediately.


When I cook corned beef and watch it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of; it's the diner-style corned beef hash recipe I'm going to make with the leftovers. Garnish with green onions and a poached egg.

 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.


 Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.


 Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.


 Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.


Big, soft, gingerbread cookies made with molasses, ginger, and other spices are a holiday favorite. This gingerbread cookie recipe for ginger cookies rolled in sugar is my oldest son's favorite. Store cooled cookies in an airtight container and they will stay soft for days.

 Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside.


 Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl.


 Beat butter and remaining 1 cup sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined.


 Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated. Place cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly with the bottom of a glass.


 Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.


 Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.


A combination of corned beef, potatoes, and onions. A quick and easy meal using leftover or canned corned beef.

 Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone. Mix well and serve hot.


This recipe for colcannon uses leeks and green cabbage but it tastes equally delicious with kale. It is traditional Irish Halloween fare but so comforting, it's good anytime!

 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.


 While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.


 Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.


 Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.


While colcannon is associated with St. Patrick's Day, I love the combination of cabbage, potatoes, onion, and bacon all through the cooler months of fall and winter. I attend an annual St. Paddy's Day party, and this is the dish I'm always asked to bring. I'm happy to say that the bowl comes home empty every time!

 Place potatoes into a saucepan with enough water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain.


 While pototoes are cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve drippings in the skillet.


 Sauté cabbage and onion in drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to decrease cooking time if desired. Remove from heat.


 Mash potatoes with milk in a large bowl; season with salt and pepper.


 Transfer mixture to a large serving bowl. Make a well in the center of potato mixture and pour in melted butter. Serve hot.


I think of this corned beef sandwich recipe as a cousin to the Reuben. It's a cold sandwich of corned beef topped with Russian dressing and coleslaw on Jewish rye. Yum!

 Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.


This fried cabbage with bacon recipe cooks chopped cabbage in bacon drippings until tender and sweet. Crumble cooked bacon over cabbage and season with lots of black pepper for a hearty and delicious side.

 Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.


 Add cabbage to hot bacon drippings; cook and stir over medium heat until cabbage wilts, 5 to 7 minutes.


 Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.


This strawberry frosting has an intense strawberry taste without using extract or gelatin. I wanted real strawberry frosting for my real strawberry cupcakes and could not find an acceptable recipe. I came up with this recipe using a strawberry purée reduction that is truly the strawberry-est. If you love strawberries, you'll love this!

 Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.


 Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners' sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.


 Beat in 1 cup confectioners' sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.


 Beat remaining 1/2 cup confectioners' sugar into mixture until just blended.


These delicious chocolate chip oatmeal cookies are always a family favorite!

 Beat together margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Stir in oats, chocolate chips, and nuts; mix well.


 Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.