开云体育

Southwest turkey soup is a hearty and flavorful dish that transforms leftover turkey into a vibrant, comforting meal. Infused with the bold flavor of the Southwest, this soup combines tender turkey with black beans, corn, tomato and a medley of spices, all simmered in savory broth. The addition of fresh lime juice, cilantro and a touch of heat from chili powder and cumin gives this soup a zesty kick, making it both warming and satisfying. Perfect for a cozy dinner or tasty way to use up holiday leftovers, Southwest turkey soup is easy to make and sure to please with its rich, layered flavor.
INGREDIENTS:
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? 2 tablespoons olive oil
? 1 onion, finely chopped
? 3 cloves garlic, minced
? 1 red bell pepper, chopped
? 1 green bell pepper, chopped
? 1 jalape?o pepper, seeded and minced (optional for extra heat)
? 1 teaspoon ground cumin
? 1 teaspoon chili powder
? 1/2 teaspoon smoked paprika
? 6 cups turkey or chicken broth
? 2 cups cooked turkey, shredded or chopped
? 1 can (14.5 ounces) diced tomatoes with green chilies
? 1 can (15 ounces) black beans, drained and rinsed
? 1 cup frozen or canned corn kernels
? 1/4 cup fresh cilantro, chopped
? Juice of 1 lime
? Salt and freshly ground black pepper to taste
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For 开云体育:
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? Sliced avocado
? Tortilla strips or chips
? Shredded cheese
? Sour cream
? Additional cilantro and lime wedges
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INSTRUCTIONS:
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1. Sauté the Vegetables:
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? In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, green bell pepper, and jalape?o (if using). Sauté
until the vegetables are softened, about 5-7 minutes.
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2. Add the Spices:
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? Stir in the ground cumin, chili powder, and smoked paprika. Cook for another 1-2 minutes to toast the spices and enhance their flavors.
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3. Add the Broth and Turkey:
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? Pour in the turkey or chicken broth and add the shredded or chopped turkey. Bring the soup to a simmer.
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4. Add the Beans, Tomatoes, and Corn:
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? Stir in the diced tomatoes with green chilies, black beans, and corn. Continue to simmer the soup for 15-20 minutes, allowing the flavors to meld together.
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5. Finish the Soup:
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? Stir in the fresh cilantro and lime juice. Season with salt and freshly ground black pepper to taste.
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6. Serve:
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? Ladle the soup into bowls and top with sliced avocado, tortilla strips, shredded cheese, and a dollop of sour cream. Garnish with additional cilantro
and serve with lime wedges on the side.
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Southwest Turkey Soup is a deliciously zesty and comforting dish that’s perfect for making the most of leftover turkey. With its rich, bold flavors and
satisfying ingredients, this soup is sure to become a family favorite.

Coleslaw with poppyseed dressing is a refreshing and vibrant side dish that adds delightful crunch and a burst of flavor to any meal. This coleslaw combines crisp cabbage, carrot and other fresh vegetables with sweet and tangy poppyseed dressing, creating a perfect balance of texture and taste. The dressing, made with a hint of honey and apple cider vinegar, pairs beautifully with the vegetables, making this dish a great complement to grilled meat, sandwiches or summer barbecues. Easy to prepare and always a crowd pleaser, this coleslaw is a versatile and delicious addition to your recipe collection.
INGREDIENTS:
For the Coleslaw:
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? 4 cups shredded green cabbage
? 2 cups shredded red cabbage
? 1 cup shredded carrots
? 1/2 cup thinly sliced red onion
? 1/2 cup sliced almonds (optional)
? 1/2 cup dried cranberries (optional)
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For the Poppy Seed Dressing:
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? 1/2 cup mayonnaise
? 2 tablespoons apple cider vinegar
? 2 tablespoons honey
? 1 tablespoon poppy seeds
? 1/2 teaspoon Dijon mustard
? Salt and freshly ground black pepper, to taste
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INSTRUCTIONS:
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1. Prepare the Coleslaw:
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? In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and red onion. If using, add the sliced almonds and dried cranberries
for extra texture and flavor.
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2. Make the Poppy Seed Dressing:
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? In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, and Dijon mustard until smooth and well combined.
? Season the dressing with salt and freshly ground black pepper to taste.
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3. Combine and Toss:
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? Pour the poppy seed dressing over the coleslaw mixture.
? Toss everything together until the vegetables are evenly coated with the dressing.
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4. Chill and Serve:
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? Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.
? Serve the coleslaw chilled, and enjoy as a side dish with your favorite meals.
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Enjoy your crisp and flavorful Coleslaw with Poppy Seed Dressing, a perfect addition to any gathering or family dinner!

Walnut snowball cookies are timeless treats specially popular around the holidays. These delicate, buttery cookies have melt-in-your-mouth texture, thanks to a combination of finely ground walnut and rich butter. Rolled in powdered sugar, they resemble little snowballs and add a festive look to any dessert spread. Perfect with a cup of tea or coffee, these cookies are easy to make, but their light, nutty flavor and satisfying sweetness make them irresistible.
INGREDIENTS:
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? 1 cup (2 sticks) unsalted butter, softened
? 1/2 cup powdered sugar, plus more for rolling
? 1 teaspoon vanilla extract
? 2 cups all-purpose flour
? 1 cup walnuts, finely chopped or ground
? 1/4 teaspoon salt
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INSTRUCTIONS:
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1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together until light and fluffy.
3. Mix in the vanilla extract, then gradually add the flour and salt, stirring until just combined.
4. Fold in the walnuts until evenly distributed throughout the dough.
5. Scoop out small portions of the dough (about 1 tablespoon each) and roll into balls. Place the dough balls on the prepared baking sheet, about 1 inch
apart.
6. Bake for 12-15 minutes, or until the bottoms are lightly golden. Let the cookies cool on the baking sheet for about 5 minutes.
7. While still warm, roll each cookie in powdered sugar. Allow them to cool completely, then roll them in powdered sugar once more for a sweet, snowy finish.
8. Store in an airtight container at room temperature for up to a week. Enjoy!
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Puff pastry sausage rolls are classic favorites, combining flaky, buttery pastry with savory, flavorful sausage filling. Perfect for parties, snacks or a casual lunch, these rolls are versatile and always hits. The golden, crisp exterior contrasts beautifully to the juicy, seasoned sausage, making every bite irresistible. Quick and easy to make with store-bought puff pastry, these rolls are the ultimate crowd pleasers that can be customized with herbs, spices or even cheese to suit your taste.
INGREDIENTS
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? 1 lb (450 g) ground sausage (pork, chicken, or turkey)
? 1/4 cup breadcrumbs
? 1 egg, lightly beaten (plus 1 egg for egg wash)
? 2 tbsp fresh parsley, finely chopped
? 1 tsp garlic powder
? 1/2 tsp paprika
? 1/2 tsp black pepper
? 1 package puff pastry (2 sheets), thawed
? Sesame seeds or poppy seeds (optional, for garnish)
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INSTRUCTIONS
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1. Prepare the Filling:
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? In a mixing bowl, combine the ground sausage, breadcrumbs, beaten egg, parsley, garlic powder, paprika, and black pepper. Mix until well combined.
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2. Roll Out the Pastry:
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? Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheets slightly to smooth the edges. Cut each sheet in half
lengthwise, creating four long strips.
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3. Assemble the Rolls:
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? Divide the sausage mixture into four equal portions. Shape each portion into a long log and place it down the center of each puff pastry strip.
? Fold one side of the pastry over the sausage, then roll tightly to enclose the filling. Press the seam gently to seal.
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4. Cut and Glaze:
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? Cut each roll into smaller pieces, about 2-3 inches long, depending on your preference. Place the rolls seam-side down on a parchment-lined baking sheet.
? Brush the tops with the remaining beaten egg and sprinkle with sesame or poppy seeds if desired.
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5. Bake:
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? Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed, and the sausage is cooked through.
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6. Serve:
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? Allow the sausage rolls to cool slightly before serving. They can be enjoyed warm or at room temperature.
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Bacon-avocado deviled eggs are deliciously modern twists on classic appetizers, combining the creamy richness of avocado with the savory crunch of crispy bacon. This recipe elevates traditional deviled eggs by incorporating mashed avocado in the yolk mixture, resulting in smooth and flavorful filling that’s both healthy and satisfying. Topped with crumbled bacon and a sprinkle of paprika, these deviled eggs make for irresistible party snacks or delightful additions to any brunch spread. With their vibrant green hue and delicious taste, they are sure to be hits with family and friends!
INGREDIENTS:
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? 6 large eggs
? 1 ripe avocado, peeled and pitted
? 2 tablespoons mayonnaise
? 1 teaspoon Dijon mustard
? 1 teaspoon lime juice
? Salt and pepper to taste
? 3-4 slices of cooked bacon, crumbled
? Paprika, for garnish
? Chopped chives or cilantro, for garnish (optional)
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INSTRUCTIONS:
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1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove
it from heat, and let it sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool for about 5 minutes, then peel them.
2. Prepare the Filling: Cut the peeled eggs in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Add the avocado, mayonnaise,
Dijon mustard, lime juice, salt, and pepper to the bowl. Mash everything together until smooth and creamy.
3. Fill the Eggs: Spoon or pipe the avocado-yolk mixture back into the hollowed-out egg whites. You can use a pastry bag or a plastic bag with the corner
snipped off for a more polished look.
4. Add the Bacon: Sprinkle the crumbled bacon on top of the filled eggs and dust with paprika for color. If desired, garnish with chopped chives or cilantro
for a fresh touch.
5. Serve: Arrange the Bacon Avocado Deviled Eggs on a serving platter and enjoy immediately, or refrigerate for up to 2 hours before serving. These tasty
bites are sure to impress at your next gathering!
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Beer biscuits are light, fluffy and flavorful with slight tang from the beer. The beer acts as a leavening agent, making these biscuits rise beautifully without the need for yeast. They’re easy to make and pair perfectly with soup, stews or even as bases for breakfast sandwiches.
INGREDIENTS:
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? 2 cups self-rising flour (or 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt)
? 1 tablespoon sugar (optional for a hint of sweetness)
? 1/4 cup cold unsalted butter, cubed
? 1 cup beer (lager or light beer works well)
? 2 tablespoons melted butter (for brushing)
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INSTRUCTIONS:
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1. Preheat the oven: Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the self-rising flour and sugar (if using). If you are using all-purpose flour, whisk it with
the baking powder and salt.
3. Cut in the butter: Using a pastry cutter or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. The butter
should be pea-sized.
4. Add the beer: Pour the beer into the flour mixture and stir gently until just combined. Be careful not to overmix the dough—it’s okay if it’s a bit
lumpy.
5. Shape the biscuits: Turn the dough onto a floured surface and knead it gently a few times. Pat the dough to about 3/4-inch thickness and use a biscuit
cutter or glass to cut out rounds. Place the biscuits on the prepared baking sheet.
6. Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
7. Brush with butter: As soon as the biscuits come out of the oven, brush them with melted butter for extra flavor.
8. Serve: Serve the beer biscuits warm with butter, honey, or your favorite spread.
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These beer biscuits are soft, buttery, and slightly tangy from the beer, making them the perfect complement to savory dishes or even enjoyed on their own!

Bisquick chicken tenders are quick and easy ways to enjoy crispy, homemade chicken strips without the fuss of deep-frying. Coated with a blend of Bisquick mix and flavorful seasonings, these tenders are baked to perfection, offering a crunchy exterior with juicy, tender chicken inside. This recipe is ideal for busy weeknights or as fun appetizers for parties and gatherings. Served with your favorite dipping sauces, like honey mustard, ranch or barbecue sauce, Bisquick chicken tenders are sure to be hits with both kids and adults alike. With minimal ingredients and easy preparation, this dish is a convenient and delicious addition to your meal rotation.
INGREDIENTS:
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? 1 cup Bisquick mix
? 1/2 teaspoon paprika
? 1/2 teaspoon garlic powder
? 1/2 teaspoon onion powder
? 1/2 teaspoon salt
? 1/4 teaspoon black pepper
? 1/4 cup grated Parmesan cheese (optional)
? 1/2 cup milk
? 1 1/2 pounds chicken tenders
? 2 tablespoons melted butter
Bisquick mix
Parmesan cheese
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INSTRUCTIONS:
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1. Preheat the Oven:
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? Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
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2. Prepare the Coating:
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? In a shallow dish or bowl, combine the Bisquick mix, paprika, garlic powder, onion powder, salt, black pepper, and Parmesan cheese (if using). Mix well
to combine.
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3. Coat the Chicken Tenders:
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? Pour the milk into a separate shallow dish. Dip each chicken tender into the milk, allowing any excess to drip off, then coat the chicken in the Bisquick
mixture, pressing lightly to adhere. Place the coated chicken tenders on the prepared baking sheet.
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4. Bake the Chicken Tenders:
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? Drizzle the melted butter over the coated chicken tenders to help them brown and crisp. Bake in the preheated oven for 12-15 minutes, or until the chicken
is cooked through and the coating is golden brown and crispy. Turn the chicken tenders halfway through the baking time for even browning.
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5. Serve:
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? Remove the chicken tenders from the oven and let them cool slightly. Serve with your favorite dipping sauces.
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Bisquick Chicken Tenders are a simple and satisfying meal that delivers all the crunch and flavor of fried chicken with the convenience of baking. Perfect
for dipping and sharing, they make an excellent addition to any meal or party platter.

A fried egg sandwich is a simple yet satisfying meal that can be enjoyed any time of the day. Whether you’re craving a quick breakfast, a light lunch or even a late-night snack, this sandwich is versatile and easy to make. The crispy edges of the fried egg, paired with the creamy yolk, create delightful contrast in texture. Add in your favorite toppings, like cheese, avocado or a slice of tomato, and you’ve got a sandwich that’s both delicious and customizable to your taste. Served on toasted bread, this classic sandwich is a perfect blend of comfort and convenience.
INGREDIENTS:
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? 2 large eggs
? 2 slices of bread (white, whole grain, or your preference)
? 1 tablespoon butter
? Salt and pepper to taste
? Optional: cheese slice, avocado slices, tomato slices, bacon, or any preferred toppings
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INSTRUCTIONS:
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1. Prepare the Bread: Toast the slices of bread to your preferred level of crispiness. Set aside.
2. Fry the Eggs: Heat a non-stick skillet over medium heat and add the butter. Once the butter has melted and is slightly bubbling, crack the eggs into
the skillet. Fry until the whites are set, but the yolks are still slightly runny, about 2-3 minutes. For a firmer yolk, cook an additional 1-2 minutes.
Season with salt and pepper.
3. Assemble the Sandwich: Place one fried egg on each slice of toasted bread. Add any optional toppings like cheese, avocado, tomato, or bacon.
4. Finish and Serve: Carefully place the second slice of bread on top of the egg. Slice the sandwich in half if desired, and serve immediately.
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Enjoy your Fried Egg Sandwich with a side of fruit, a?
?salad,
or simply on its own for a quick and delicious meal!

There’s something irresistibly comforting about a plate of creamy, cheesy pasta, and this four-cheese spaghetti is no exception. Perfect for a cozy night in or when you want to impress with minimal effort, this dish combines the rich, nutty, and sharp flavors of four different cheeses into a luxurious sauce that clings to every strand of spaghetti. The combination of Parmesan, mozzarella, fontina and gorgonzola creates a perfect balance of creaminess and bold taste. It’s decadent, satisfying, and surprisingly simple to pull together — ready in just about 30 minutes!
INGREDIENTS
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? 12 oz (340 g) spaghetti
? 2 tablespoons unsalted butter
? 2 cloves garlic, minced
? 1 cup heavy cream
? ? cup grated Parmesan cheese
? ? cup shredded mozzarella cheese
? ? cup shredded fontina cheese
? ? cup crumbled gorgonzola cheese
? Salt and freshly ground black pepper, to taste
? 2 tablespoons chopped fresh parsley (for garnish)
? Extra Parmesan for serving (optional)
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INSTRUCTIONS
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1. Cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about ? cup of pasta
water, then drain the pasta.
2. Make the cheese sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add the cream and cheeses
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan, mozzarella, fontina, and gorgonzola cheeses. Continue stirring until the cheeses
are fully melted and the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
4. Combine the pasta and sauce
Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce. Season with salt and black pepper to taste.
5. Serve
Divide the Four Cheese Spaghetti among plates or bowls. Garnish with chopped parsley and extra Parmesan, if desired. Serve immediately while hot and creamy!
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Cinnamon roll muffins are delightful combinations of the classic flavor of cinnamon rolls and the convenience of muffins. These tender, fluffy treats are swirled with rich cinnamon sugar filling and topped with sweet glaze, making them the perfect breakfast or brunch options. With no need to roll out dough, they come together quickly and easily yet still deliver that comforting, warm taste of freshly baked cinnamon rolls. Ideal for busy mornings or cozy weekend treats, these muffins are sure to become favorites in your household!
INGREDIENTS:
For the Muffins:
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? 2 cups all-purpose flour
? 3/4 cup granulated sugar
? 1 tablespoon baking powder
? 1/2 teaspoon salt
? 1 teaspoon ground cinnamon
? 1/2 cup milk
? 1/2 cup unsalted butter, melted
? 2 large eggs
? 1 teaspoon vanilla extract
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For the Cinnamon Filling:
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? 1/2 cup brown sugar, packed
? 1 tablespoon ground cinnamon
? 2 tablespoons unsalted butter, softened
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For the Glaze:
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? 1 cup powdered sugar
? 2 tablespoons milk
? 1/2 teaspoon vanilla extract
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.
2. Make the Muffin Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon. In another bowl,
combine the milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Prepare the Cinnamon Filling: In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until crumbly.
4. Fill the Muffin Tin: Spoon a little of the muffin batter into each muffin cup, just enough to cover the bottom. Add a teaspoon of the cinnamon filling
on top, then add more muffin batter to fill the cups about 2/3 full. Finish with a little more cinnamon filling on top.
5. Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in
the pan for a few minutes before transferring to a wire rack.
6. Prepare the Glaze: While the muffins cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze
over the warm muffins.
7. Serve and Enjoy: Enjoy these Cinnamon Roll Muffins warm or at room temperature, and savor the delightful combination of cinnamon sweetness in every
bite!
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These muffins are a perfect way to start your day, offering all the comforting flavors of cinnamon rolls without the fuss!

Cinnabon cinnamon rolls are the ultimate indulgences, featuring soft, fluffy dough swirled with rich cinnamon sugar filling and topped with luscious cream cheese frosting. Perfect for breakfast, brunch or dessert, these rolls capture the gooey, buttery decadence of the iconic bakery treats. With this easy-to-follow recipe, you can recreate the magic of Cinnabon right in your own kitchen and impress family and friends with this irresistible classic.
INGREDIENTS
For the Dough:
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? 1 cup (240ml) warm milk (110°F/43°C)
? 2 ? tsp active dry yeast (1 packet)
? ? cup (50g) granulated sugar
? 2 large eggs, room temperature
? ? cup (60g) unsalted butter, melted
? 4 cups (500g) all-purpose flour
? 1 tsp salt
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For the Filling:
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? ? cup (150g) brown sugar, packed
? 2 ? tbsp ground cinnamon
? ? cup (75g) unsalted butter, softened
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For the Frosting:
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? 4 oz (115g) cream cheese, softened
? ? cup (60g) unsalted butter, softened
? 1 ? cups (180g) powdered sugar
? ? tsp vanilla extract
? Pinch of salt
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INSTRUCTIONS
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1. Make the Dough: In a large bowl, combine the warm milk, yeast, and sugar. Let sit for 5-10 minutes, until frothy. Add the eggs and melted butter, mixing
well. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place for 1-1 ? hours, or until doubled in size.
2. Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon. Set aside.
3. Roll Out the Dough: Once risen, punch down the dough and roll it into a 16×12-inch rectangle on a lightly floured surface. Spread the softened butter
evenly over the dough. Sprinkle the cinnamon-sugar mixture on top, pressing it gently into the butter.
4. Shape the Rolls: Starting from the long side, tightly roll the dough into a log. Cut into 12 equal pieces and place them in a greased 9×13-inch baking
dish. Cover and let rise again for 30-45 minutes.
5. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown. Remove from the oven and let cool slightly.
6. Make the Frosting: In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, mixing until creamy.
7. Frost the Rolls: Spread the frosting generously over the warm cinnamon rolls. Serve immediately for gooey, melt-in-your-mouth perfection.
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These Cinnabon cinnamon rolls are soft, sweet, and filled with cinnamon goodness. Perfect for special occasions or a weekend treat, they’ll have everyone
coming back for seconds!

Cheesy beans and rice is the ultimate comfort food—simple, hearty, and loaded with flavor. It’s a budget-friendly dish that brings together tender rice, creamy beans, vibrant spices, and gooey melted cheese into one irresistible skillet meal. Perfect as a main course or a filling side, this easy recipe is a lifesaver on busy weeknights when you want something nourishing without a lot of fuss. Customize it with your favorite toppings like salsa, avocado, or fresh cilantro for an even more satisfying plate!
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INGREDIENTS:
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? 1 tablespoon olive oil
? 1 small onion, diced
? 2 cloves garlic, minced
? 1 cup long-grain white rice (uncooked)
? 2 cups vegetable broth (or chicken broth)
? 1 (15 oz) can black beans, drained and rinsed
? 1 (15 oz) can diced tomatoes (with juices)
? 1 teaspoon cumin
? 1 teaspoon chili powder
? ? teaspoon smoked paprika
? Salt and pepper, to taste
? 1? cups shredded cheddar cheese
? 2 tablespoons chopped fresh cilantro (optional)
? Lime wedges, for serving (optional)
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INSTRUCTIONS:
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1. Sauté the Aromatics:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook for about 3–4 minutes, until softened. Stir in the minced
garlic and cook for another 30 seconds until fragrant.
2. Cook the Rice:
Add the rice to the skillet and stir to coat it in the oil and onion mixture. Pour in the vegetable broth and bring it to a boil. Reduce the heat to low,
cover, and simmer for about 15 minutes.
3. Add Beans and Tomatoes:
After 15 minutes, remove the lid and stir in the black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Recover and cook for
another 5–7 minutes, until the rice is tender and has absorbed most of the liquid.
4. Cheesy Goodness:
Once the rice is cooked, sprinkle the shredded cheese evenly over the top. Cover the skillet again for 2–3 minutes, just until the cheese is melted.
5. Garnish and Serve:
Sprinkle with fresh cilantro if desired. Serve with lime wedges on the side for a bright, tangy finish!
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Transport yourself to the sun-drenched shores of the Mediterranean with these Greek quesadillas! Packed with vibrant flavor, like tangy feta, briny olives, juicy tomato and earthy spinach, these quesadillas are delightful twists on classic favorites. They’re quick to whip up, making them perfect for a weeknight meal or party appetizer. With crispy, golden tortillas and a warm, melty filling, they offer all the zest and comfort of Greek cuisine in every bite.
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INGREDIENTS:
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? 4 large flour tortillas
? 1 cup baby spinach, roughly chopped
? 1/2 cup crumbled feta cheese
? 1/2 cup shredded mozzarella cheese
? 1/2 cup diced tomatoes (seeds removed)
? 1/4 cup sliced Kalamata olives
? 1/4 cup thinly sliced red onion
? 2 tablespoons chopped fresh parsley
? 1 tablespoon olive oil
? 1 teaspoon dried oregano
? 1/2 teaspoon garlic powder
? Freshly ground black pepper, to taste
? Optional: Tzatziki sauce for serving
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INSTRUCTIONS:
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1. Prepare the Filling:
In a medium bowl, combine the spinach, feta, mozzarella, tomatoes, olives, red onion, parsley, oregano, garlic powder, and a pinch of black pepper. Mix
gently to combine.
2. Assemble the Quesadillas:
Lay out two tortillas. Evenly spread the filling mixture over each one, leaving about a 1/2-inch border around the edges. Top each with the remaining tortillas.
3. Cook the Quesadillas:
Heat a large non-stick skillet or griddle over medium heat and add half the olive oil. Carefully place one quesadilla in the pan. Cook for about 2–3 minutes
on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Repeat with the second quesadilla, adding more
oil if needed.
4. Slice and Serve:
Let the quesadillas rest for a minute before slicing into wedges. Serve warm with tzatziki sauce on the side for dipping, if desired.
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