Cheesy Potato Bites

#250868

These cheesy potato bites are the perfect bite-sized snack for any gathering or family meal. With a crispy golden crust on the outside and a soft, cheesy, and flavorful inside, these bites are sure to be a crowd-pleaser. The combination of sharp cheddar cheese, creamy mashed potatoes, and a hint of garlic and chives makes them irresistible. Whether served as an appetizer, side dish, or snack, these Cheesy Potato Bites are easy to make and guaranteed to disappear quickly!
INGREDIENTS:
list of 11 items
? 3 large russet potatoes, peeled and cut into chunks
? 1 cup sharp cheddar cheese, shredded
? ? cup grated Parmesan cheese
? 2 tablespoons unsalted butter
? 2 cloves garlic, minced
? 2 tablespoons sour cream
? ? cup chopped chives
? Salt and pepper to taste
? 1 egg, beaten
? 1 cup panko breadcrumbs
? Cooking spray or oil for frying
list end
INSTRUCTIONS:
list of 6 items
1. Prepare the potatoes: Boil the potato chunks in salted water until tender, about 10-15 minutes. Drain and mash the potatoes until smooth.
2. Make the filling: In the mashed potatoes, stir in cheddar cheese, Parmesan, butter, minced garlic, sour cream, and chopped chives. Season with salt
and pepper to taste.
3. Shape the bites: Once the mixture is cool enough to handle, scoop about a tablespoon of the potato mixture and roll it into a ball. Repeat with the
remaining mixture.
4. Coat the bites: Dip each potato ball into the beaten egg, then roll it in the panko breadcrumbs to coat evenly.
5. Cook the bites: Heat oil in a skillet over medium heat, or use an air fryer for a healthier option. Fry the potato bites in batches until golden and
crispy, about 2-3 minutes per side. If using an air fryer, spray the bites lightly with cooking spray and air fry at 400°F for 10-12 minutes, flipping
halfway through.
6. Serve: Let the bites cool slightly before serving with your favorite dipping sauce, like ranch or sour cream.
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Enjoy your crispy, cheesy, and delicious Cheesy Potato Bites!

Summer Pasta Salad (marketgrow.com)

#250867

Summer pasta salad is a vibrant and refreshing dish that captures the essence of the season with its colorful mix of fresh vegetables and tender pasta, all tossed in a light and tangy dressing. This salad is perfect for picnics, barbecues, or as a side dish for any summer meal. The combination of juicy tomatoes, crisp cucumbers, sweet bell peppers, and fragrant basil creates a delightful medley of flavors and textures. The simple yet flavorful dressing ties everything together, making this salad a satisfying and easy-to-make option for enjoying the bounty of summer produce.
INGREDIENTS
list of 8 items
? 8 ounces rotini or fusilli pasta
? 1 cup cherry tomatoes, halved
? 1 cup cucumber, diced
? 1 red bell pepper, diced
? 1/2 red onion, thinly sliced
? 1/2 cup black olives, sliced
? 1/2 cup feta cheese, crumbled
? 1/4 cup fresh basil leaves, chopped
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For the Dressing:
list of 7 items
? 1/4 cup olive oil
? 2 tablespoons red wine vinegar
? 1 tablespoon lemon juice
? 1 teaspoon Dijon mustard
? 1 teaspoon honey
? 1 garlic clove, minced
? Salt and pepper, to taste
list end
INSTRUCTIONS
list of 5 items
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and
rinse under cold water to cool the pasta, then set aside.
2. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper
until well combined.
3. Combine the ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta
cheese, and fresh basil.
4. Toss the salad: Pour the dressing over the pasta salad and toss gently until all the ingredients are evenly coated.
5. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
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Enjoy your summer pasta salad as a refreshing and colorful dish that celebrates the fresh flavors of the season, perfect for any summer gathering or meal.

Jalapeno Cornbread, from marketgrow.com

#250866

Jalapeno cornbread is a deliciously moist and slightly spicy twist on classic cornbread, perfect for pairing with chili, barbecues or any hearty meal. The sweetness of the corn contrasts beautifully with the kick from fresh jalapeno, while the golden crust adds satisfying crunch to each bite. This easy-to-make recipe combines simple ingredients, creating a flavorful side dish that’s a hit at gatherings or just as a comforting treat at home. Serve it warm with a pat of butter for a truly irresistible experience.
Ingredients:
list of 12 items
? 1 cup cornmeal
? 1 cup all-purpose flour
? 1/4 cup granulated sugar
? 1 tbsp baking powder
? 1/2 tsp salt
? 1 cup buttermilk
? 1/3 cup vegetable oil
? 2 large eggs
? 1 cup corn kernels (fresh, frozen, or canned)
? 2-3 jalape?os, seeded and chopped
? 1/2 cup shredded cheddar cheese (optional)
? Butter, for greasing the pan
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Instructions:
list of 7 items
1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet with butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the buttermilk, vegetable oil, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the corn kernels, chopped jalape?os, and shredded cheese if using.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.
list end
This Jalape?o Cornbread is the perfect blend of sweet and spicy, with a tender crumb and a bit of heat that will warm you up from the inside out!

Blueberry Cheesecake Poke Cake

#250865

开云体育

Blueberry Cheesecake Poke Cake | 12 Tomatoes

Serves:?12

There's never a bad time for cheesecake...

While some dishes seem to have a certain “seasonality” about them, we figure there’s no wrong time to make a favorite recipe; if you’ve got a hankering for something – make it! In this case, we decided we NEEDED to make a poke cake, and it had to be a blueberry poke cake. But not just any blueberry poke cake, no, a blueberry cheesecake poke cake.

Whether it’s the hottest day in July or the most freezing day in January, we frequently get cravings for this cake and there’s no way to satiate them but to make it immediately. We make the blueberry sauce/topping ourselves, but you could just as easily use blueberry jam. Regardless of whether it’s homemade, the blueberries pair perfectly with the cheesecake filling that soaks down into the warm cake. This dessert is decadent bliss, so make a quick trip to the store if you need to and try it out!

Total Time: 1 hr

Ingredients:

1?box	white cake?super moist white cake mix
3	eggs?eggs
1/3?cup	vegetable oil?vegetable oil
1?cup	water?water
2?cups	blueberries?blueberries
2?tablespoons	sugar?sugar
1?tablespoon	water?water
1?tablespoon	cornstarch?cornstarch
1?package	cheesecakes?(3.4 oz) instant cheesecake pudding mix
1 1/2?cups	milk?milk
1?package	cream cheese?(8 oz.) cream cheese room temperature
1?pint	heavy cream?heavy cream
2?cups	powdered sugar?powdered sugar

Directions:

Preheat oven to 350? F.

Combine cake mix, eggs, oil and water in a large bowl and mix to until smooth and incorporated.

Pour mixture into a 9x13-inch baking dish, then bake for 30 minutes, or until a toothpick inserted in center comes out clean.

Place blueberries in a large pan or skillet and add sugar, cornstarch and water, and cook until syrupy.

Remove cake from oven and use a straw or chopstick(s) to poke holes all over cake. Set aside.

In a large bowl, whisk together pudding mix with 1 1/2 cups milk until smooth, then let rest 5 minutes, or until starting to firm. Spread pudding over cake, smoothing it out so it fills in the holes.

Spread blueberry mixture over cheesecake pudding and set aside.

Combine cream cheese and heavy cream in a bowl and stir until smooth, then gradually add powdered sugar.

Gently spread cream cheese mixture over your cake, then slice, serve and enjoy!

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Spicy Scrambled Eggs (marketgrow.com)

#250864

Spicy Scrambled Eggs are a quick and flavorful twist on the classic breakfast dish, perfect for those who love a bit of heat in the morning. This dish combines fluffy eggs with bold spices, fresh vegetables, and a kick of chili, creating a satisfying meal that’s great on its own or served with toast or tortillas. Easy to customize with your favorite ingredients, Spicy Scrambled Eggs are ideal for a hearty breakfast or a simple brunch with a fiery twist.
INGREDIENTS
list of 11 items
? 4 large eggs
? 2 tbsp milk or cream
? 1 tbsp olive oil or butter
? 1/4 cup diced onion
? 1/4 cup diced tomato
? 1 small green chili or jalape?o, finely chopped (adjust to taste)
? 1/4 tsp ground cumin
? 1/4 tsp smoked paprika
? Salt and freshly ground black pepper, to taste
? 2 tbsp fresh cilantro or parsley, chopped
? Optional: grated cheese, avocado slices, or hot sauce for serving
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INSTRUCTIONS
list of 6 items
1. Whisk the Eggs:
list of 1 items nesting level 1
? In a bowl, whisk the eggs with milk or cream, a pinch of salt, and a dash of black pepper until fully combined and slightly frothy.
list end nesting level 1
2. Sauté the Vegetables:
list of 1 items nesting level 1
? Heat the olive oil or butter in a nonstick skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the diced
tomato and chopped chili, and cook for another 1-2 minutes.
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3. Add the Spices:
list of 1 items nesting level 1
? Sprinkle the cumin and smoked paprika into the skillet, stirring well to coat the vegetables. Cook for 30 seconds to bloom the spices.
list end nesting level 1
4. Cook the Eggs:
list of 1 items nesting level 1
? Pour the whisked eggs into the skillet. Let them sit undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges
to the center as they cook.
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5. Finish and Serve:
list of 1 items nesting level 1
? Remove the skillet from heat while the eggs are still slightly undercooked, as they will continue to cook from residual heat. Stir in the fresh cilantro
or parsley.
list end nesting level 1
6. Serve:
list of 1 items nesting level 1
? Serve immediately with toast, tortillas, or on their own. Add optional toppings like grated cheese, avocado slices, or a drizzle of hot sauce for extra
flavor.
list end nesting level 1
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Newfoundland Molasses Raisin Bread

#250863

开云体育

Newfoundland Molasses Raisin Bread

Serves:?4

Made By: Eugene Williams

"A fav of mine"

Newfoundland molasses raisin bread is a classic recipe that everyone's Mom or Nan made back in the day; a favorite for morning toast with melting butter.
Author: Barry C. Parsons

Total Time: PT1H20M

Prep Time: PT30M
Cook Time: pt50m

Ingredients:

1?cup	lukewarm?water
2	tbsp white?sugar
2 8?grams	envelopes dry?yeast?(or 4 tsp total)
1?teaspoon	salt
8?cups	all purpose?flour, approximately
1 1/2?cups	lukewarm?milk
1?cup	molasses
3/4?cup	melted?butter
2	beaten?eggs
3?cups	raisins

Directions:

In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.

In a large mixing bowl or the bowl of an electric mixer that has a dough hook, stir together 3 cups of the flour along with the salt. When the yeast is ready, stir it add it to the flour and salt along with the butter, molasses, warm milk and beaten eggs.

Using a wooden spoon or the regular paddle of your electric mixer, mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour than the recipe details to bring your dough to a proper consistency that is not too sticky. This is not unusual.

If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.

Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough.

Turn the dough out onto a flour-dusted counter top or breadboard to knead. Knead the dough for an additional 5-10 minutes by hand.

Place the dough in a large bowl cover the dough with a damp tea towel. Leave it to rest and rise for two hours. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Grease 4 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 12 equal portions. Form each portion into a ball. I use a kitchen scale for this purpose, taking the total weight of the dough and them dividing by 12.

Place 3 balls of dough in each prepared loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Molasses bread generally takes quite a bit longer to rise/proof than white bread.

Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The top and bottom crust should have good colour.

When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Two Chili Recipes (Just Like Wendy's and Blue Ribbon Chili)j

#250862

开云体育

Just Like Wendy's Chili

Serves:?10

This Wendy's chili recipe tastes just like the yummy one served at the restaurants. The generous batch simmers up in about an hour and freezes well.

Recipe Type: Dinner

Total Time: 1 hr 35 min

?
Prep Time: 15 min
Cook Time: 1 hr 20 min

Ingredients:

2?tablespoons	olive oil
2?pounds	ground beef
2?stalks	celery, chopped
1	onion, chopped
1	green bell?pepper, chopped
3?(14-ounce) cans	stewed tomatoes
1?(14-ounce) can	tomato sauce
1?(10-ounce) can	diced?tomatoes?with green chiles (such as RO*TEL)
1?cup	water
2	(1.25 ounce) packages chili seasoning (such as McCormick? Mild Chili?seasonings?Mix)
1?(14-ounce) can	kidney?beans, undrained
1?(14-ounce) can	pinto?beans, undrained
	salt and ground black?pepper?to taste
1?tablespoon	white?vinegar, or more to taste

Directions:

Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes.

Stir and break browned beef into crumbles. Continue to cook until no longer pink, about 5 minutes longer.

Stir celery, onion, and bell pepper into beef and cook until onion is translucent, about 5 minutes.

Pour in stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Stir in kidney and pinto beans. Season with salt and pepper.

Bring to a boil, then reduce heat to low, and simmer for 1 hour.

Mix vinegar into chili just before serving.

Source:?

Blue Ribbon Chili

Serves:?8

This award-winning blue ribbon chili is a hearty combination of ground beef, kidney beans, and salsa that will please everyone at the table!
Recipe Type: Dinner

Total Time: 1 hr 15 min

Prep Time: 5 min
Cook Time: 1 hr 10 min

Ingredients:

2?pounds	ground beef
1/2	medium?onion, chopped
2 1/2?cups	tomato sauce
1?(15-ounce) can	light red?kidney beans
1?(15-ounce) can	dark red?kidney beans
1?(8-ounce) jar	salsa
1/4?cup	chili seasoning?mixes
1?teaspoon	ground?black pepper
1/2?teaspoon	garlic salt

Directions:

Place ground beef and onion into a large nonstick saucepan over medium heat. Cook and stir until beef is browned and crumbly and onion is translucent, about 10 minutes. Drain grease if desired.

Stir in tomato sauce, light and dark kidney beans, salsa, chili seasoning, pepper, and garlic salt until well combined. Reduce the heat to low and simmer for at least 1 hour before serving.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Chili Mac

#250861

开云体育

Chili Mac

Serves:?6

This chili mac starts with a quick and easy beef chili made on the stove mixed with pasta and cheese, then baked in the oven for a comforting meal.
Recipe Type: Dinner

Total Time: 55 min

Yield:
Prep Time: 20 min
Cook Time: 35 min

Ingredients:

1?pound	ground beef or?turkeys
1	medium?onion, chopped
1	green bell?pepper, chopped
1?(14.5-ounce) can	Mexican or chili-style stewed?tomatoes, undrained
1/2?cup	water
1	(1.25 ounce) package taco seasoning?mix
2?cups	elbow?macaroni?or small shells, cooked and drained
2?cups	Sargento ? Shredded Reduced Fat 4?cheese?Mexican Cheese, divided

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

Cook ground beef, onion, and bell pepper in a large skillet over medium heat until beef is crumbly and no longer pink, about 5 minutes; pour off drippings. Add tomatoes, water, and taco seasoning; simmer, stirring occasionally, for 5 minutes. Remove from heat.

Stir cooked pasta into meat mixture until combined. Spoon 3 cups meat mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove foil; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Ham-Salad Sandwich (Martha Stewart)

#250860

开云体育

I think this would also be great with leftover ham, sliced thin? --Ginny

Ham-Salad Sandwich

Serves:?2

Made By: Diane Phillips

"Made this with some leftover Easter ham. I liked it a lot, but know that it is a little sweet. See my pic. I ended up placing a second piece of bread over the top instead of eating it open-faced, since I made it to take to work for lunch."

The sweet and savory flavors in this recipe make for a crave-worthy sandwich.

Ingredients:

0.25?cup	reduced-fat?cream cheese
1?tablespoon	mango chutney
1?teaspoon	Dijon?mustard
4?ounces	thinly sliced deli?ham, coarsely chopped
	Coarse salt and ground?pepper
4?slices	pumpernickel?bread
0.25	English?cucumber, thinly sliced

Directions:

In a medium bowl, stir together cream cheese, chutney, and mustard. Stir in ham; season with salt and pepper.

Make two sandwiches with bread, ham salad, and cucumber.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Avocado Egg Salad (No-Mayo)

#250859

No-Mayo Avocado Egg Salad

No-Mayo Avocado Egg Salad is the healthiest version of Egg Salad! Cut out the fatty mayonnaise by using creamy avocado and Greek yogurt for the best egg salad!

Prep Time?5?minutes

Total Time?5?minutes

开云体育s?6?half cup servings

Calories?140?kcal

Ingredients

1?medium?avocado
??cup?fat free Greek yogurt
1?teaspoon?Lemon juice
1?teaspoon?Spicy Brown Mustard
??teaspoon?black pepper
??teaspoon?salt
??teaspoon?paprika
7?large?hardboiled eggs,?chopped

Instructions

In a mixing bowl add all ingredients except eggs; mix with a fork to combine well.? Add chopped eggs and fold into avocado mixture.
Serve on bread for sandwiches, with crackers or pretzels as a snack, or eat plane! Enjoy!

Source: Domestic Superhero

~~~~~

Rhonda in MO

Ginger Soy Chicken (One Skillet)

#250858

Ginger Soy Chicken (One Skillet)

These Ginger Soy Chicken thighs are made in one skillet and simmered in the most delicious asian sauce. This 20 minute meal is perfect for dinner!

Calories?268?kcal

Ingredients

2?lbs?skinless boneless chicken thighs
??TBS?olive oil
salt and pepper
??cup?apricot or orange preserves
1?teaspoon?garlic (2 cloves minced)
??cup?low sodium soy sauce
1?inch knob?fresh ginger,?peeled and grated
??teaspoon?red pepper flakes
3?stalks?green onions,?chopped

Instructions

Season tops and bottoms of chicken with salt and pepper.?
In a large skillet over medium heat, add the olive oil, then the chicken thighs. Cook about 5 minutes and then flip to opposite side, cooking 4-5 more minutes or until cooked through. Remove from skillet and set aside.
In the same skillet, add preserves, garlic, soy sauce, ginger, and red pepper flakes; whisk to combine. Bring to a boil, then reduce heat to simmer. Simmer for about 2 minutes, then add chopped green onions, whisking to combine. Simmer 2 more minutes or until sauce is slightly thickened.
Add chicken back to the skillet and spoon the sauce over the top, cooking about 30 seconds. Serve immediately and enjoy!

Recipe Notes

You can also make this using chicken breast, just adjust cooking time so the chicken is cooked all the way through. You can also cut the breasts into bite sized pieces reducing the amount of time to cook through (about 5-7 minutes).

**Nutritional Information:?268 calories, 9g fat, 20g carbohydrates, 16g sugar, 27g protein.

Source: Domestic Superhero

~~~~~

Rhonda in MO

Barbecue Chicken Sandwiches (marketgrow.com)

#250856

Barbecue chicken sandwiches are a delicious and satisfying meal that combines tender, shredded chicken with tangy barbecue sauce, all served on a soft bun. Perfect for a quick weeknight dinner or a casual gathering, these sandwiches are bursting with bold flavors. The smoky barbecue sauce complements the juicy chicken, while optional toppings like coleslaw or pickles add a fresh crunch. Whether you make the chicken in a slow cooker, on the stove, or with leftover rotisserie chicken, this dish is both versatile and crowd-pleasing.
Ingredients:
list of 9 items
? 4 boneless, skinless chicken breasts
? 1 ? cups barbecue sauce (store-bought or homemade)
? 1 tbsp olive oil
? 1 small onion, finely chopped
? 2 cloves garlic, minced
? 1 tsp smoked paprika
? Salt and pepper, to taste
? 4 sandwich buns
? Optional toppings: coleslaw, pickles, sliced red onion, or lettuce
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Instructions:
list of 6 items
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add the chicken breasts to the skillet and season with salt, pepper, and smoked paprika. Cook for 5-6 minutes on each side, or until the chicken is
fully cooked and no longer pink in the center.
3. Remove the chicken from the skillet and let it rest for a few minutes. Shred the chicken using two forks.
4. Return the shredded chicken to the skillet and stir in the barbecue sauce. Cook for another 2-3 minutes, allowing the chicken to absorb the sauce.
5. Toast the sandwich buns if desired, then pile the barbecue chicken onto each bun.
6. Top with coleslaw, pickles, or your favorite toppings, and serve immediately.
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These Barbecue Chicken Sandwiches are perfect for an easy, flavorful meal that’s sure to become a family favorite!

Italian Chicken and Rice (marketgrow.com)

#250855

Italian chicken and rice is a hearty, one-pot dish that combines tender chicken with perfectly seasoned rice, infused with the flavors of Italian herbs, tomatoes, and garlic. This comforting meal is easy to prepare and ideal for a family dinner or a cozy weeknight meal. The chicken is seared to golden perfection and then simmered with the rice, creating a flavorful, wholesome dish. It’s a great option for a simple yet satisfying meal that’s packed with flavor and can be made in under an hour.
INGREDIENTS:
list of 13 items
? 4 boneless, skinless chicken thighs or breasts
? 1 cup long-grain rice
? 2 tbsp olive oil
? 1 small onion, finely chopped
? 3 cloves garlic, minced
? 1 (14.5 oz) can diced tomatoes
? 1 1/2 cups chicken broth
? 1 tsp dried oregano
? 1 tsp dried basil
? 1/2 tsp dried thyme
? Salt and pepper, to taste
? 1/4 cup grated Parmesan cheese
? Fresh parsley, chopped (for garnish)
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INSTRUCTIONS:
list of 5 items
1. Season and sear the chicken: Season the chicken on both sides with salt, pepper, and a sprinkle of dried oregano. In a large skillet, heat the olive
oil over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
2. Sauté the onions and garlic: In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 2-3 minutes until softened, then add
the garlic and cook for another minute until fragrant.
3. Add the rice and tomatoes: Stir in the rice, coating it in the onion and garlic mixture. Pour in the diced tomatoes (with their juices) and chicken
broth. Add the dried oregano, basil, thyme, and season with salt and pepper to taste.
4. Simmer with chicken: Nestle the chicken back into the skillet on top of the rice mixture. Bring to a simmer, then reduce the heat to low, cover the
skillet, and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
5. Finish and serve: Once the rice is fully cooked, sprinkle the dish with grated Parmesan cheese and fresh parsley. Let it sit for 5 minutes before serving.
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Enjoy your Italian chicken and rice as a delicious, all-in-one meal that’s full of rich, comforting flavor!

Springtime Pasta Salad

#250854

Celebrate the vibrant flavors of the season with this refreshing Springtime pasta salad, a delightful blend of colorful vegetables and tender pasta that’s perfect for picnics, barbecues, or as a light meal. This dish showcases the best of spring produce, featuring crisp snap peas, sweet cherry tomatoes, and crunchy bell peppers, all tossed in a zesty lemon vinaigrette. With the addition of feta cheese and fresh herbs, each bite bursts with flavor and freshness. This pasta salad is not only visually appealing but also easy to prepare, making it a wonderful choice for entertaining or meal prepping for busy weeks ahead.
INGREDIENTS:
list of 8 items
? 8 ounces pasta (such as rotini or penne)
? 1 cup snap peas, trimmed and halved
? 1 cup cherry tomatoes, halved
? 1 bell pepper (any color), diced
? 1/2 cup cucumber, diced
? 1/2 cup feta cheese, crumbled
? 1/4 cup fresh parsley, chopped
? 1/4 cup fresh basil, chopped
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For the lemon vinaigrette:
list of 5 items
? 1/4 cup olive oil
? Juice of 1 lemon
? 1 teaspoon Dijon mustard
? 1 teaspoon honey (or maple syrup)
? Salt and pepper to taste
list end
INSTRUCTIONS:
list of 4 items
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 2
minutes of cooking, add the snap peas to the pot. Drain the pasta and peas, then rinse under cold water to stop the cooking process. Set aside to cool.
2. Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
3. Combine the salad: In a large bowl, combine the cooled pasta and snap peas with the cherry tomatoes, bell pepper, cucumber, feta cheese, parsley, and
basil. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
4. Chill and serve: For best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.
Serve chilled or at room temperature.
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This Springtime Pasta Salad is not only refreshing and colorful but also incredibly versatile—feel free to add your favorite seasonal vegetables or proteins
to customize it to your taste. Perfect for spring gatherings, it’s a dish that celebrates the season and is sure to delight your guests!

Pinwheel Cookies

#250853

Pinwheel cookies are a beautiful and fun treat, combining two contrasting flavors or colors into a striking swirl pattern. These cookies are as tasty as they are eye-catching, with a buttery, tender texture that melts in your mouth. The two dough layers, typically vanilla and chocolate, are rolled together to form the signature pinwheel look, making them perfect for holidays, special occasions, or anytime you want to impress guests. Not only are they delicious, but they also offer a playful presentation that makes them a delightful addition to any cookie platter.
Ingredients:
list of 9 items
? 2? cups all-purpose flour
? ? tsp baking powder
? ? tsp salt
? 1 cup unsalted butter, softened
? 1 cup granulated sugar
? 1 large egg
? 1 tsp vanilla extract
? 2 tbsp unsweetened cocoa powder (for chocolate layer)
? 1 tbsp milk (optional, for easier rolling)
list end
Instructions:
list of 8 items
1. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add the egg and
vanilla extract, mixing until combined.
3. Make the dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Divide the dough into two equal portions.
4. Create the chocolate layer: Take one half of the dough and mix in the cocoa powder. If the dough becomes too stiff, add 1 tablespoon of milk to make
it easier to work with.
5. Roll out the dough: Roll out both the vanilla and chocolate doughs separately into two rectangles of about the same size (about ? inch thick). Place
the chocolate dough on top of the vanilla dough and gently press them together.
6. Form the pinwheels: Starting from one long edge, tightly roll the dough into a log to form the pinwheel shape. Wrap the log in plastic wrap and refrigerate
for at least 1–2 hours, or until firm.
7. Slice and bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into ?-inch thick slices and place
them on the prepared baking sheet.
8. Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring
to a wire rack to cool completely.
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These pinwheel cookies are not only delicious but also bring a touch of elegance and fun to any occasion with their delightful swirl pattern!

Farmer's Breakfast (cookingcuriosity.com)

#250852

A farmer’s breakfast is a hearty and satisfying meal, perfect for fueling up after a morning’s work on the farm or simply to start your day with a burst of flavor and energy. It’s a one-pan dish that combines classic breakfast staples, like eggs, potato and bacon, often with added vegetables for extra nutrition and taste. The combination of crispy potato, savory bacon and soft, scrambled eggs makes this a comforting, delicious and versatile meal that can be adapted to include your favorite ingredients. It’s a fantastic way to use up leftover vegetables and is sure to become a breakfast favorite.
INGREDIENTS:
list of 11 items
? 4 slices of bacon, diced
? 1 tablespoon butter
? 1 small onion, diced
? 1 bell pepper, diced (optional)
? 3 medium potatoes, peeled and diced
? Salt and pepper, to taste
? 6 large eggs
? 1/4 cup milk or cream
? 1/2 cup shredded cheese (cheddar, Swiss, or your preference)
? 2 green onions, chopped (optional)
? Fresh parsley for garnish (optional)
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INSTRUCTIONS:
list of 7 items
1. Cook the bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in
the skillet.
2. Sauté vegetables: Add the butter to the skillet. Toss in the diced onions and bell pepper (if using), cooking them until soft and translucent, about
5 minutes.
3. Cook the potatoes: Add the diced potatoes to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown and
crispy. Season with salt and pepper.
4. Whisk the eggs: In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper.
5. Add the eggs: Push the potatoes and vegetables to one side of the skillet, creating space for the eggs. Pour the egg mixture into the open space and
gently scramble them until they’re cooked through, but still soft.
6. Combine: Once the eggs are nearly done, stir them together with the potatoes and vegetables. Sprinkle the bacon and cheese over the top and cook until
the cheese melts.
7. Serve: Garnish with green onions and parsley if desired. Serve hot and enjoy!
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This dish pairs wonderfully with toast, fresh fruit, or a side of sausages for an even heartier meal.

BBQ Chicken and Pineapple Grilled Cheese

#250851

BBQ Chicken and Pineapple Grilled Cheese

BBQ Chicken & Pineapple Grilled Cheese is the perfect ooey-gooey Hawaiian style grilled cheese sandwich. Delicious!

Course?Main Course

Cuisine?American

Keyword?bbq chicken and pineapple grilled cheese

Prep Time?5?minutes

Cook Time?30?minutes

开云体育s?4

Ingredients

2?boneless?skinless chicken breasts
1?cup?sweet and spicy BBQ sauce?divided
8?slices?thick sliced bread?such as sourdough
2?cups?extra sharp cheddar cheese?grated on the largest setting
12?thinly sliced pineapple strips?you could also use canned pineapple, sliced thinly
butter
nonstick spray

Instructions

For the chicken:

Preheat oven to 350 degrees F. Place chicken breasts into an oven safe baking dish, spread ? cup BBQ sauce over chicken; Coat chicken with sauce. Bake for 20 minutes or until cooked through.
Remove from oven and shred chicken with 2 forks. In a large bowl combine shredded chicken and ? cup BBQ sauce; mix until evenly coated.

For the Sandwiches:

Taking 8 slices of bread, butter one side of each slice (only one side). Place bread butter side down, and lay all slices out in front of you. Spread ? cup of cheese onto 4 slices of bread. On top of that cheese, spread one fourth of the chicken mixture onto each slice. Add 3 pineapple slices on top of the chicken, then top with the remaining cheese (should be about ? cup on top of each slice). Taking the slices that have only been buttered, place them on top of the cheese layer, butter facing out. Press down with hand or spatula.
Heat a skillet or grill pan over medium heat and spray with non stick spray. Place 2 sandwiches butter side down on the pan, and cook for 3-4 minutes, or until browned. Flip and cook on the other side for 1-2 minutes or until browned. *Careful, they tend to cook fast on the second side. Repeat these steps until all sandwiches are cooked.
Cut sandwiches in half and serve immediately.

Source: Domestic Superhero

~~~~~

Rhonda in MO

Key Lime Coconut Cream Cheese Cookies

#250850

Coconut Key Lime Cream Cheese Cookies Recipe

Soft and chewy easy cream cheese cookies flavored with key lime zest and sweetened coconut flakes.

Prep Time15?mins

Cook Time11?mins

Total Time26?mins

Course:?Dessert

Cuisine:?American

?

开云体育s:??About 22-24 cookies

?

Calories:?337kcal

?

Author:?

Ingredients

2 1/4?cups?unbleached all-purpose flour
1/2?tsp.?baking soda
1?tsp.?baking powder
1?cup?sweetened shredded coconut flakes
1/2?tsp?salt
1?cup?white granulated sugar
3?oz.?cream cheese?room temperature, cut into small pieces
5-6?key limes - zest only?more if needed stronger flavor
1/2?cup?unsalted butter?melted and still warm
1?large egg?room temperature
1?Tbsp.?whole milk
1?Tbsp.?lime juice
1/2?cup?powdered sugar for rolling cookies

Instructions

Preheat the oven to 350℉ and line the cookie sheet with parchment paper.
Place sugar, cream cheese, and key lime zest in a large bowl.
Pour warm butter over sugar and cream cheese and whisk until all combined.
Add egg, milk, and lime juice, whisk well.
Add flour, salt, baking soda, baking powder and coconut flakes. Mix with rubber spatula until completely combined.
Use a cookie scoop to get even cookies. (I use either #50 or #40 cookie scoop.) Gently roll the dough into a ball and drop it into the bowl with powdered sugar.
Roll the ball in sugar and place it on the prepared baking sheet.
Place the cookies on the baking sheet about 2 inches apart.
Bake for 11 to 12 minutes.

Notes

TIPS FOR BEST RECULTS:

Make sure to?whisk the ingredients very well?before adding the flour. After you add the flour, switch to a rubber spatula and only mix until combined.?Don’t over-mix?at the end!
Use a cookie scoop?to get even amounts of cookie dough. That way, your cookies will all bake evenly. I recommend using?#50 or #40 cookie scoop.
Quickly but gently roll the?dough into a ball.?Don’t take too long?and?don’t handle the dough too much.
If you want to have more key lime flavor, add?zest?from a couple more key limes. Do?NOT?add more lime juice! Only use zest to increase the flavor of key lime.

Nutrition

Source: Will Cook For Smiles

~~~~~

Rhonda in MO

Strawberry Kiwi Fruit Salad

#250849

Strawberry Kiwi Fruit Salad

This simple fruit salad is made with fresh strawberries, kiwi, honey, and mint. It’s a perfect fresh touch of sweetness to your summer table.

Prep Time15?mins

Total Time15?mins

Course:?Side Dish

Cuisine:?American

?

开云体育s:?

?

Calories:?166kcal

?

Author:?

Ingredients

16?oz?strawberries
6?kiwi
1/4?cup?minced mint leaves?loose, not packed
3-4?tbsp?honey?to taste
2?tbsp?lime juice

Instructions

Chop strawberries into small cubes and add them to a mixing bowl.
Peel the skin off kiwis and chop them into small cubes as well. Add kiwi to strawberries.
Add honey, minced mint, and lime juice.?
Gently mix everything together until evenly incorporated. Be gently, you don't want to bruise or mash the fruit.
Serve right away or store in the refrigerator for a few hours before serving.?

Nutrition

Source: Will Cook For Smiles

~~~~~

Rhonda in MO

Copycat Cracker Barrel Chicken and Dumplings (marketgrow.com)

#250848

Cracker Barrel chicken and dumplings is a classic Southern comfort food that captures the essence of homemade goodness. This dish features tender pieces of chicken simmered in rich, savory broth with fluffy, homemade dumplings that soak up all the delicious flavor. The combination of the hearty chicken and soft dumplings creates a filling and satisfying meal that’s perfect for family dinners or when you need a little comfort in a bowl. This recipe replicates the famous Cracker Barrel dish, bringing that cozy, home-cooked feel straight to your kitchen. Serve it with your favorite sides for a complete and comforting meal.
INGREDIENTS
FOR THE CHICKEN AND BROTH
list of 8 items
? 1 whole chicken (3-4 pounds), cut into pieces
? 8 cups water
? 2 carrots, chopped
? 2 celery stalks, chopped
? 1 onion, quartered
? 2 bay leaves
? 1 teaspoon salt
? 1/2 teaspoon black pepper
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FOR THE DUMPLINGS
list of 5 items
? 2 cups all-purpose flour
? 1/2 teaspoon baking powder
? 1/2 teaspoon salt
? 1/4 cup unsalted butter, softened
? 1 cup milk
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INSTRUCTIONS
list of 6 items
1. Make the Broth: In a large pot, combine the chicken, water, carrots, celery, onion, bay leaves, salt, and black pepper. Bring to a boil over medium-high
heat, then reduce the heat to low and simmer for 1-1.5 hours, or until the chicken is cooked through and tender.
2. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Strain the broth, discarding the vegetables and bay leaves. Once the chicken
is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
3. Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the softened butter until the mixture resembles coarse
crumbs. Gradually add the milk, stirring until a soft dough forms.
4. Prepare the Dumplings: On a floured surface, roll out the dough to about 1/4-inch thickness. Cut the dough into 1-inch squares or strips.
5. Cook the Dumplings: Bring the strained broth to a gentle boil over medium heat. Drop the dumplings into the simmering broth, stirring gently to prevent
sticking. Cook for 10-15 minutes, or until the dumplings are cooked through and tender.
6. Combine and Serve: Return the shredded chicken to the pot, gently stirring to combine with the dumplings. Taste and adjust the seasoning with salt and
pepper as needed. Serve hot and enjoy the comforting flavors of this classic dish.
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Cracker Barrel Chicken and Dumplings offers a delightful taste of Southern comfort, with its tender chicken and pillowy dumplings creating a warm and satisfying
meal. Perfect for sharing with family and friends, this dish is sure to become a favorite in your home.