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Mexican cornbread is savory, slightly sweet cornbread infused with the vibrant flavors of Mexican cuisine. Made with a base of cornmeal and flour, this cornbread is elevated by ingredients like green chili, jalapeno, cheese and a hint of cumin, giving it a flavorful kick. The result is moist, fluffy texture with a golden crust that perfectly complements a variety of dishes, such as chili, soup or grilled meat. This cornbread is a great way to add a spicy, flavorful twist to a classic comfort food. It’s easy to prepare and sure to be a hit at your next family dinner or potluck.
INGREDIENTS:
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? 1 cup cornmeal
? 1 cup all-purpose flour
? 1/4 cup granulated sugar
? 1 tablespoon baking powder
? 1/2 teaspoon salt
? 1/2 teaspoon ground cumin (optional, for extra flavor)
? 1/2 cup buttermilk (or regular milk)
? 2 large eggs
? 1/2 cup melted butter
? 1 cup canned corn kernels, drained
? 1/2 cup chopped green chilies (fresh or canned)
? 1/4 cup finely chopped jalape?o peppers (optional, for heat)
? 1 cup shredded cheddar cheese (or a Mexican cheese blend)
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INSTRUCTIONS:
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1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish (or similar size) with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and ground cumin (if using).
3. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk (or regular milk), eggs, and melted butter until well combined.
4. Add the wet ingredients to the dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this
can make the cornbread dense.
5. Add the mix-ins: Gently fold in the canned corn, chopped green chilies, jalape?os (if using), and shredded cheese. These ingredients will add flavor,
moisture, and a bit of spice to your cornbread.
6. Bake the cornbread: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into
the center comes out clean, and the top is golden brown.
7. Serve: Let the cornbread cool slightly before slicing it into squares. Serve warm as a side dish with chili, barbecue, or any Mexican-inspired meal.
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This warm, creamy Parmesan-spinach dip is a perfect appetizer for gatherings or a cozy night in. Packed with fresh spinach, rich cream cheese and sharp Parmesan, it’s a crowd pleaser that’s both indulgent and satisfying. Serve it with crusty bread, pita chips or fresh veggies for dipping, and watch it disappear from the table in no time. This easy-to-make dip combines classic flavor with a hint of garlic and touch of spice, creating a versatile dish that’s sure to become a favorite.

INGREDIENTS:
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? 2 tablespoons olive oil
? 3 cloves garlic, minced
? 4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
? 8 oz cream cheese, softened
? 1 cup sour cream
? 1 cup grated Parmesan cheese
? 1 cup shredded mozzarella cheese
? ? teaspoon red pepper flakes (optional)
? ? teaspoon salt
? ? teaspoon black pepper
Parmesan cheese
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DIRECTIONS:
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1. Preheat and Prep: Preheat your oven to 375°F (190°C). If using fresh spinach, sauté it in a skillet with olive oil over medium heat until wilted, about
2-3 minutes. Add the minced garlic and cook for another minute. If using frozen spinach, ensure it is well-drained and mix it with the garlic in the skillet
for about a minute to warm through.
2. Mix the Dip: In a large bowl, combine the cooked spinach, cream cheese, sour cream, Parmesan cheese, and half of the mozzarella. Add the red pepper
flakes (if using), salt, and black pepper. Mix until smooth and well combined.
3. Assemble: Transfer the mixture to an oven-safe dish. Spread it evenly and sprinkle the remaining mozzarella on top.
4. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
5. Serve: Remove from the oven and let cool slightly. Serve warm with bread, chips, or vegetable sticks.
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Tips:
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? For extra flavor, mix in some cooked and crumbled bacon or artichoke hearts.
? If you’re short on time, prepare the dip ahead and bake just before serving.
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Green flop Jello is a nostalgic and whimsical dessert that’s been a favorite at family gatherings and potlucks for generations. This layered treat typically combines lime-flavored Jello with a creamy, tangy mixture of cream cheese and whipped topping, creating a delightful contrast of texture and flavor. The name “Green Flop” comes from the playful way the dessert is assembled and served, with the layers coming together in a perfectly imperfect way that’s both fun and delicious. This refreshing and light dessert is easy to make, making it a go-to for when you need a simple, crowd-pleasing dish that’s as fun to eat as it is to make.

INGREDIENTS
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1 package (3 ounces) lime Jell-O
1 cup boiling water
1/2 cup cold water
1 can (8 ounces) crushed pineapple, undrained
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup chopped walnuts or pecans (optional)
1 cup whipped topping (like Cool Whip)
1/2 teaspoon vanilla extract (optional)
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INSTRUCTIONS
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1. Prepare the Jell-O
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In a medium bowl, dissolve the lime Jello in 1 cup of boiling water. Stir well until completely dissolved. Add the cold water and undrained, crushed pineapple to the Jello mixture. Stir to combine, then refrigerate for about 30 to 45 minutes or until the mixture is partially set. It should be thick but not fully firm.
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2. Make the Cream Cheese Layer
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In a separate, large bowl, beat the softened cream cheese and sugar until smooth and creamy. Stir in the vanilla extract for added flavor. Gently fold in the whipped topping until well-combined.
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3. Assemble the Green Flop
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Once the Jello mixture is partially set, pour or “flop” it in a large serving dish or trifle bowl. The mixture may spread unevenly, which is part of the charm of this dessert. Gently spoon the cream cheese mixture over the Jello layer, spreading it out as evenly as possible.
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4. Add Nuts (Optional)
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If using, sprinkle the chopped walnuts or pecans over the top of the cream cheese layer.
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5. Chill, and Serve
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Refrigerate the green flop Jello for at least two hours or until fully set. Once set, spoon it in serving dishes, and enjoy!
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Green Flop Jello is a fun and tasty dessert that brings a little retro charm to any occasion. Its unique layers and creamy, fruity flavor make it a hit with kids and adults alike, perfect for potlucks, parties or just as a sweet treat to brighten your day.

Pull-apart garlic rolls are soft, fluffy and bursting with buttery garlic flavor. These warm, pillowy rolls are perfect for sharing and make irresistible side dishes for soup, pasta or roasted meats. Each roll is brushed with a generous amount of garlic butter, creating a deliciously fragrant and savory crust, while keeping the inside tender and light. Ideal for family dinner or a holiday gathering, pull-apart garlic rolls are both easy to make and incredibly satisfying, offering the perfect combination of buttery, garlicky goodness in every bite.
Ingredients:
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? 3 cups all-purpose flour
? 1 packet (2? tsp) active dry yeast
? 2 tbsp granulated sugar
? 1 tsp salt
? 1 cup warm milk (about 110°F)
? 4 tbsp unsalted butter, melted (divided)
? 1 egg
? 3 garlic cloves, minced
? 2 tbsp fresh parsley, chopped (optional, for garnish)
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Instructions:
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1. Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes, or until it becomes foamy.
2. Mix the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, 2 tablespoons of melted butter, and the egg. Mix until a dough
forms.
3. Knead the dough: Transfer the dough to a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. Place the dough
in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Shape the rolls: Punch down the dough and divide it into small pieces (about 12–16). Roll each piece into a ball and arrange them in a greased round
or rectangular baking dish.
5. Prepare the garlic butter: In a small bowl, mix the remaining 2 tablespoons of melted butter with the minced garlic.
6. Second rise: Brush the garlic butter generously over the rolls and cover them with a towel. Let them rise for another 20–30 minutes.
7. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18–20 minutes, or until they are golden brown on top.
8. Serve: Once out of the oven, brush the rolls with any remaining garlic butter and sprinkle with fresh parsley if desired. Serve warm.
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These pull-apart garlic rolls are soft, buttery and packed with garlicky flavor - perfect for sharing and adding a delicious touch to any meal!

Coconut curry chicken soup is a warm, comforting dish that’s packed with vibrant flavor and rich, creamy texture. This soup blends tender chicken with the exotic flavor of curry, creamy coconut milk and fresh vegetables, creating savory and slightly spicy broth that’s both satisfying and aromatic. The curry brings warmth and depth, while the coconut milk adds soothing richness, balancing the spices out perfectly. It’s an easy, one-pot meal that’s ideal for cool days or whenever you’re craving a flavorful, nourishing bowl of soup.
Ingredients:
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? 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
? 1 tbsp olive oil
? 1 onion, finely chopped
? 3 garlic cloves, minced
? 1 tbsp fresh ginger, grated
? 2 tbsp red or yellow curry paste
? 1 can (14 oz) coconut milk
? 4 cups chicken broth
? 1 tbsp fish sauce (optional)
? 2 tbsp soy sauce
? 1 red bell pepper, sliced
? 1 carrot, sliced
? 1 zucchini, sliced
? 1 cup mushrooms, sliced
? 1 lime, juiced
? Fresh cilantro, for garnish
? Cooked rice or rice noodles, for serving (optional)
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Instructions:
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1. Cook the chicken: In a large pot, heat olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5–7 minutes.
Remove the chicken and set aside.
2. Sauté the vegetables: In the same pot, add the onion, garlic, and ginger, sautéing for 3–4 minutes until softened and fragrant. Stir in the curry paste
and cook for 1–2 minutes to release the flavors.
3. Add the liquids: Pour in the coconut milk, chicken broth, fish sauce (if using), and soy sauce. Bring the mixture to a simmer.
4. Cook the vegetables: Add the bell pepper, carrot, zucchini, and mushrooms to the pot. Simmer for 10–15 minutes, or until the vegetables are tender.
5. Finish the soup: Return the cooked chicken to the pot and stir in the lime juice. Taste and adjust seasonings as needed.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro. For a heartier meal, serve with cooked rice or rice noodles.
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This coconut curry chicken soup is rich, flavorful, and wonderfully comforting, making it the perfect dish for a cozy, satisfying meal!

Strawberry rhubarb upside-down cake is a delightful dessert that beautifully balances the sweet, juicy flavor of strawberry with the tangy, tart taste of rhubarb. This cake is an ideal treat for spring and early summer when these fruits are in season and at their peak. The fruit is baked at the bottom of the cake pan with caramellike topping that creates a luscious, syrupy layer as it bakes. When flipped, the cake reveals a stunning, glossy fruit layer that pairs perfectly with the soft, buttery texture of the cake. Perfect for dessert or afternoon tea, this cake is both visually impressive and irresistible.
INGREDIENTS:
For the fruit topping:
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? 1/2 cup unsalted butter
? 1 cup brown sugar, packed
? 1 cup strawberries, hulled and halved
? 1 cup rhubarb, chopped into 1/2-inch pieces
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For the cake:
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? 1 1/2 cups all-purpose flour
? 1 1/2 tsp baking powder
? 1/2 tsp salt
? 1/2 cup unsalted butter, softened
? 1/2 cup granulated sugar
? 1/4 cup brown sugar, packed
? 2 large eggs
? 1 tsp vanilla extract
? 1/2 cup whole milk
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INSTRUCTIONS:
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1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Prepare the fruit topping: In a small saucepan, melt the 1/2 cup of butter and 1 cup of brown sugar over medium heat, stirring until combined and slightly
thickened, about 2-3 minutes. Pour this caramel mixture into the bottom of the prepared cake pan. Arrange the halved strawberries and chopped rhubarb evenly
over the caramel.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, cream the 1/2 cup of softened butter with
the granulated sugar and 1/4 cup of brown sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do
not overmix.
4. Assemble and bake: Pour the cake batter over the fruit layer in the pan, spreading it evenly with a spatula. Bake in the preheated oven for 40-45 minutes,
or until a toothpick inserted into the center comes out clean.
5. Cool and flip: Allow the cake to cool in the pan for 10-15 minutes. Place a serving plate or platter over the top of the cake pan and carefully flip
it over to release the cake. Remove the parchment paper from the bottom and let the cake cool for another 10 minutes before slicing.
6. Serve: Slice the cake and serve warm or at room temperature. It’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
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This strawberry rhubarb upside-down cake is a perfect blend of sweet and tart flavors with a moist tender crumb. It’s a show-stopping dessert that’s as beautiful as it is delicious - perfect for sharing with family and friends on a warm spring or summer day.

Loaded mashed potato casserole is the ultimate comfort food, combining creamy mashed potatoes with all the classic loaded toppings, like crispy bacon, melty cheddar cheese and fresh green onion. This hearty dish takes your traditional mashed potatoes to a whole new level, making it perfect for family dinner, holidays or any time you want to serve something indulgent and satisfying. Baked to golden perfection, this casserole has rich, buttery flavor and a crisp, cheesy top layer that will make it a hit at any table.
INGREDIENTS:
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? 4 large russet potatoes, peeled and cubed
? ? cup sour cream
? ? cup cream cheese, softened
? ? cup unsalted butter, melted
? 1 cup shredded cheddar cheese, divided
? 4 slices cooked bacon, crumbled
? 2 green onions, chopped
? Salt and pepper, to taste
? ? cup milk (optional for creamier texture)
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INSTRUCTIONS:
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1. Boil the potatoes: Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender.
Drain the water and return the potatoes to the pot.
2. Mash the potatoes: Add the sour cream, cream cheese, melted butter, and ? cup of cheddar cheese to the potatoes. Mash until smooth and creamy. Add salt
and pepper to taste. If you prefer a creamier texture, add a splash of milk.
3. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
4. Assemble the casserole: Spread the mashed potatoes evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese, crumbled bacon, and
chopped green onions on top.
5. Bake: Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly with a golden crust.
6. Serve: Let the casserole cool for a few minutes before serving. Garnish with extra green onions if desired.
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Enjoy this Loaded Mashed Potato Casserole as a rich and comforting side dish that pairs perfectly with any meal!