Pumpkin chiffon pie is a light and airy twist on classic pumpkin pie. With its delicate, mousselike filling, made from pureed pumpkin, eggs and whipped cream, it has the perfect balance of creamy texture and a hint of spice. The chiffon texture is achieved by folding in beaten egg whites, making the pie feel less dense and rich, compared to traditional versions. The crisp graham cracker crust adds the perfect crunch, complementing the smooth and flavorful pumpkin filling. This pie is a perfect choice for holiday dinner or any time you’re craving a lighter, more refreshing pumpkin dessert.
INGREDIENTS:
For the crust:
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? 1 1/2 cups graham cracker crumbs
? 1/4 cup sugar
? 1/2 teaspoon ground cinnamon
? 1/4 cup unsalted butter, melted
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For the filling:
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? 1 (15 oz) can pumpkin puree
? 1 cup heavy cream
? 3/4 cup sugar
? 3 large eggs, separated
? 1 teaspoon vanilla extract
? 1/2 teaspoon ground cinnamon
? 1/2 teaspoon ground ginger
? 1/4 teaspoon ground nutmeg
? 1 tablespoon unflavored gelatin
? 1/4 cup cold water
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For the topping:
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? 1/2 cup heavy cream
? 1 tablespoon powdered sugar
? 1/2 teaspoon vanilla extract
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INSTRUCTIONS:
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1. Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir
until the mixture is well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until the crust is set
and slightly golden. Remove from the oven and let it cool completely.
2. Make the filling: In a medium saucepan, whisk together the pumpkin puree, sugar, eggs (egg yolks only), vanilla, cinnamon, ginger, and nutmeg over medium
heat. Cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes. Remove from heat and set aside.
3. Prepare the gelatin: In a small bowl, sprinkle the gelatin over 1/4 cup cold water. Let it sit for about 5 minutes to bloom. Afterward, heat it in the
microwave for 10-15 seconds or until completely dissolved. Stir the dissolved gelatin into the pumpkin mixture and set aside to cool slightly.
4. Beat the egg whites: In a separate mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gently fold the egg
whites into the cooled pumpkin mixture in batches, being careful not to deflate the whipped egg whites too much.
5. Assemble the pie: Pour the pumpkin chiffon filling into the cooled graham cracker crust. Smooth the top with a spatula and refrigerate the pie for at
least 4 hours, or preferably overnight, to allow it to fully set.
6. Make the topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream
on top of the chilled pie.
7. Serve: Slice and serve the pie chilled, garnished with extra cinnamon or nutmeg if desired.
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Pumpkin Chiffon Pie offers a lighter, fluffier alternative to the traditional pumpkin pie, with all the warm, comforting flavors of fall. The airy filling
and crunchy graham cracker crust make for a delightful dessert that’s both refreshing and indulgent.

Corn-strawberry salsa is a vibrant and fresh twist on classic salsa, combining the sweetness of ripe strawberry with the crispness of fresh corn. The result is sweet, tangy and slightly spicy salsa perfect for summer gatherings or as unique topping for grilled meat, tacos or even served with tortilla chips. With the addition of lime juice, cilantro and jalapeno, this salsa balances sweet and savory flavor beautifully, making it a refreshing and colorful dish for any occasion.

INGREDIENTS
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1 cup fresh strawberries, hulled and diced
1 cup fresh corn kernels (from about 2 ears of corn)
1/4 red onion, finely chopped
1/2 jalapeno, seeded and finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
1 tablespoon olive oil (optional)
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INSTRUCTIONs
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1. Prepare the Ingredients
In a large bowl, combine the diced strawberry, corn kernels, red onion, jalapeno and cilantro.
2. Dress the salsa
Drizzle the lime juice over the ingredients, and season with salt and pepper to taste. For added richness, you can stir in a tablespoon of olive oil, but this is optional.
3. Mix, and Chill
Gently toss everything together until well-combined. Let salsa sit for at least 10 minutes to allow the flavors to meld.
4. Serve
Serve your corn-strawberry salsa with tortilla chips or as topping for grilled chicken, fish or tacos.
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Enjoy the burst of fresh flavor in this delicious and versatile salsa!

Grilled BBQ blue cheese chicken salad is a bold and savory summer dish that combines smoky grilled chicken glazed with tangy barbecue sauce, the rich creaminess of blue cheese and freshness of crisp greens. This hearty salad offers a satisfying balance of flavor and texture - from the crunch of fresh vegetables to the slight char of grilled meat. Perfect for a light dinner or show-stopping lunch, it’s a vibrant way to enjoy BBQ without the heaviness of traditional barbecue meals.


INGREDIENTS


For the Chicken
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2 boneless, skinless chicken breasts
1/2 cup barbecue sauce (your favorite variety)
Salt and pepper, to taste
1 tablespoon olive oil
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For the Salad
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6 cups mixed salad greens (such as romaine, arugula, and baby spinach)
1 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup crumbled blue cheese
1/2 avocado, sliced (optional)
1/4 cup chopped fresh parsley or chives
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For Dressing
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3 tablespoons olive oil
1 tablespoon balsamic vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste
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INSTRUCTIONS
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1. Marinate the Chicken
Rub the chicken breast with olive oil, then season with salt and pepper. Brush generously with barbecue sauce, and let sit for at least 15 minutes or up to two hours in the fridge.
2. Grill the Chicken
Preheat grill or grill pan over medium-high heat. Grill the chicken for 5 to 6 minutes a side, brushing with additional BBQ sauce as it cooks. Remove from grill once the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
3. Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, salt and pepper until well-combined.
4. Assemble the salad
On a large platter or in a salad bowl, layer the mixed greens, cherry tomato, cucumber, red onion and avocado. Top with sliced, grilled chicken and crumbled blue cheese.
5. Drizzle, & Serve
Drizzle dressing over the salad and sprinkle with fresh parsley or chive. Serve immediately, while the chicken is still warm.
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Tips
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For added crunch, toss in some candied pecans or crispy bacon bits.
If you prefer a milder cheese, swap blue cheese for feta or gorgonzola.
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Summer berry crisp is the perfect way to celebrate the flavor of the season. Bursting with fresh berries and topped with buttery, crunchy oat topping, this dessert is both light and comforting. The natural sweetness of the berries, paired with the crispness of topping, makes for a delightful combination that’s ideal for summer picnics, BBQs or a sweet end to any meal. Serve it warm with a scoop of vanilla ice cream for an irresistible treat.
Ingredients:
For the filling:
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? 4 cups mixed summer berries (strawberries, blueberries, raspberries, blackberries)
? 1/4 cup granulated sugar
? 1 tbsp cornstarch or arrowroot powder
? 1 tsp lemon zest
? 1 tbsp lemon juice
? 1 tsp vanilla extract
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For the topping:
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? 1 cup rolled oats
? 1/2 cup almond flour (or all-purpose flour)
? 1/4 cup brown sugar
? 1/2 tsp ground cinnamon
? 1/4 cup unsalted butter, melted
? Pinch of salt
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Instructions:
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1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. In a large bowl, combine the berries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss to coat the berries evenly, then pour the
mixture into the prepared baking dish.
3. In a separate bowl, mix together the oats, almond flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms a crumbly
texture.
4. Sprinkle the oat topping evenly over the berry mixture.
5. Bake for 30-35 minutes, or until the topping is golden brown and the berry juices are bubbling.
6. Let the crisp cool for a few minutes before serving.
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Enjoy this Summer Berry Crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer dessert!

Grilled salmon with mango salsa is a fresh and vibrant dish that perfectly combines the richness of salmon with the sweet and tangy flavor of tropical mango salsa. The grilled salmon is tender and flaky, with a hint of smokiness from the grill, while salsa provides refreshing contrast with juicy mango, crisp red onion and a kick of jalapeno. This dish is easy to prepare, healthy and full of bright, summery flavor, making it ideal for a light dinner or an impressive meal to serve guests.
Ingredients:
For the Salmon:
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? 4 salmon fillets (about 6 oz each)
? 1 tbsp olive oil
? 1 tsp cumin
? 1 tsp paprika
? Salt and pepper, to taste
? 1 lime, cut into wedges (for serving)
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For the Mango Salsa:
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? 1 ripe mango, peeled and diced
? 1 small red onion, finely chopped
? 1 jalape?o, seeded and minced
? ? red bell pepper, diced
? ? cup fresh cilantro, chopped
? Juice of 1 lime
? Salt and pepper, to taste
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Instructions:
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1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season them with cumin, paprika, salt, and pepper on both sides.
3. Place the salmon fillets on the grill, skin-side down, and grill for about 4-5 minutes per side, until the fish is cooked through and flakes easily
with a fork.
4. While the salmon is grilling, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, jalape?o, red bell pepper, cilantro, lime
juice, and a pinch of salt and pepper. Toss to combine.
5. Once the salmon is done, remove it from the grill and serve with a generous spoonful of mango salsa on top.
6. Serve with lime wedges on the side for an extra burst of citrus flavor.
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This Grilled Salmon with Mango Salsa is a flavorful, healthy, and colorful dish that’s perfect for any occasion!

Pan-roasted chicken thighs are a perfect balance of crispy skin and juicy, tender meat, making them go-to dishes for both weeknight dinners and special occasions. This recipe starts by searing the chicken in a hot skillet to achieve golden, crispy skin before finishing it in the oven for even cooking and a flavorful, succulent result. Paired with garlic, fresh herbs and buttery pan sauce, these chicken thighs are as easy to prepare as they are delicious. Serve them with roasted vegetables, mashed potatoes or a simple salad for a meal that’s sure to impress.
INGREDIENTS
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? 4 bone-in, skin-on chicken thighs
? 1 tbsp olive oil
? 1 tbsp unsalted butter
? 3 cloves garlic, minced
? 1/2 cup chicken broth
? 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
? 1/2 tsp salt (or to taste)
? 1/4 tsp black pepper
? Lemon wedges (for serving, optional)
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INSTRUCTIONS
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1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Season the Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt and pepper.
3. Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and
sear for 5-7 minutes, or until the skin is golden and crispy. Flip the chicken and sear the other side for 2 minutes.
4. Add Aromatics: Reduce the heat to medium. Add the butter and minced garlic to the skillet, stirring for 30 seconds until fragrant. Pour in the chicken
broth and sprinkle the fresh herbs over the chicken.
5. Roast in the Oven: Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F
(75°颁).
6. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon the pan juices over the thighs before serving. Garnish
with lemon wedges if desired.
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These Pan Roasted Chicken Thighs deliver restaurant-quality flavor with minimal effort. The crispy skin and juicy meat, complemented by the rich, buttery
pan sauce, make this dish a timeless favorite. Enjoy!

Indulge in the blissful combination of sweet strawberry and creamy, tangy cream cheese with this strawberry-cream cheese cobbler. This dessert is a wonderful balance of texture, with a golden, buttery cake base that perfectly contrasts the juicy strawberry and smooth cream cheese swirls. It’s simple to prepare, yet it impresses with both its taste and presentation. Perfect for any gathering or as a cozy treat, this cobbler brings the freshness of summer strawberries together with rich, comforting flavor that’s sure to satisfy.
INGREDIENTS
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? 1/2 cup unsalted butter, melted
? 1 cup all-purpose flour
? 1 cup granulated sugar
? 2 tsp baking powder
? 1/4 tsp salt
? 1 cup milk
? 1 tsp vanilla extract
? 1 lb fresh strawberries, hulled and sliced
? 4 oz cream cheese, softened and cut into small chunks
? 2 tbsp sugar (for strawberries)
? Powdered sugar, for garnish (optional)
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INSTRUCTIONS
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1. Preheat the Oven: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish, spreading it to cover the bottom evenly.
2. Prepare the Batter: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add in the milk and vanilla extract, stirring until smooth.
Pour the batter over the melted butter in the baking dish, but do not stir.
3. Add Strawberries and Cream Cheese: In a separate bowl, toss the sliced strawberries with 2 tablespoons of sugar, then evenly distribute them over the
batter. Add the chunks of cream cheese evenly over the strawberries. The batter will rise up around the strawberries and cream cheese as it bakes.
4. Bake the Cobbler: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the cobbler is set.
5. Cool and Serve: Allow the cobbler to cool for a few minutes before serving. For an extra touch, dust with powdered sugar.
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Enjoy this cobbler warm with a scoop of vanilla ice cream, or let it cool for a more classic dessert experience.

Pineapple pretzel salad is a unique and delightful dessert that combines the tropical sweetness of pineapple with the salty crunch of pretzels all enveloped in creamy whipped topping. This dish is often referred to as a “salad,” though it’s more akin to a lush dessert or sweet side dish, making it a favorite at potlucks, picnics and holiday gatherings. The bottom layer is a buttery pretzel crust, providing satisfying crunch. Above that sits a rich cream cheese layer, and the top is adorned with cheerful, pineapple-studded whipped topping. This combination of texture and flavor is unexpectedly delicious and will quickly become a requested dish at any event.


Ingredients:
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? For the Pretzel Crust:
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? 2 cups crushed pretzels
? 3/4 cup melted butter
? 3 tablespoons granulated sugar
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? For the Cream Cheese Layer:
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? 8 ounces cream cheese, softened
? 1/2 cup granulated sugar
? 1 cup whipped topping
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? For the Pineapple Topping:
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? 1 (20-ounce) can crushed pineapple, drained
? 1 (6-ounce) package instant vanilla pudding mix
? 1 cup whipped topping
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Instructions:
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1. Preheat Oven and Prepare Crust:
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? Preheat your oven to 350°F (175°C). Combine the crushed pretzels, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9×13-inch
baking dish. Bake for 10 minutes, then remove from the oven and let cool completely.
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2. Make the Cream Cheese Layer:
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? In a medium bowl, beat the cream cheese and sugar until smooth and fluffy. Fold in 1 cup of whipped topping. Spread this mixture over the cooled pretzel
crust. Make sure to spread it to the edges to seal the crust and prevent the next layer from making it soggy.
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3. Prepare the Pineapple Topping:
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? In a separate bowl, mix the drained crushed pineapple with the dry vanilla pudding mix until well combined. Gently fold in 1 cup of whipped topping.
Spread this pineapple mixture over the cream cheese layer.
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4. Chill and Serve:
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? Refrigerate the dessert for at least 4 hours, or overnight, to set the layers and allow the flavors to meld.
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This Pineapple Pretzel Salad is a symphony of sweet and salty, creamy and crunchy, and it’s sure to dazzle your taste buds. It’s perfect for those who
love a dessert that’s not overwhelmingly sweet but still offers a satisfying array of flavors and textures.

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