Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain. Pat dry. Spread potato wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs.
?
Bake at 425 degrees for about 15 minutes. Sprinkle with cheeses. Bake at 425 to 450 degrees for another 10 to 12 minutes, or until potatoes are golden brown and cheese is melted.
Serve as a snack or with pork chops, chicken, meatloaf or hamburgers.
?
Tips:
If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenever possible, try to eat the skins. They provide valuable nutrients.
Ruth’s
Chris is known for their steak, but it’s not the only thing
they’re good at. Their steak is incredible – don’t get me wrong
– but I look forward to their sides just as much and
particularly their potato gratin. It’s indulgent stuff, creamy
and cheesy as all get-out, and that’s precisely why you want to
be able to make it at home to serve to all of your favorite
people. Here it is in all its rich and cheesy glory and good
news – it’s so easy to recreate in your own kitchen!
You
will be needing potatoes (obviously), three types of cheese, an
onion, garlic, heavy cream, and chicken stock. You’re going to
dice that onion and sauté it in some butter until it’s nice and
soft before you add a couple of cloves of garlic followed by the
stock, cream, and potatoes. Now, the potatoes are not as thin as
you usually see with a gratin or scalloped dish, you want them
sliced about an eighth of an inch thick so they stand up to
simmering in that liquid. Let them bubble away gently until
they’re tender and then transfer it all to a baking dish, top it
with provolone, cheddar, AND parmesan, and let it bake until
it’s all melty and bubbly.
The
sauce will thicken up a bit and some of the cheese will sink
down into it, but what I love about Ruth’s Chris’ Potatoes au
Gratin is the way it has this unabashed blanket of cheese on the
top. Every scoop comes with a stringy pull of cheesy goodness
and the cream is so tasty and fragrant thanks to the onions and
garlic. It’s a more humble, homey gratin… a little chunky, a lot
cheesy, and I love it just the way it is.
Copycat Ruth's
Chris Potatoes au Gratin
Yield(s): Serves
4
10m prep time
25m cook time
4.6
Rated
by 323 reviewers
INgredients
2 tablespoons butter,
plus more for greasing baking dish
1/2 white onion, minced
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly
ground black pepper
1/2 cup chicken stock
1 1/4 cups heavy cream,
plus more if needed
1 1/2 lbs russet
potatoes, peeled and sliced 1/8-inch thick
2 cups cheddar cheese,
grated
3/4 cup provolone cheese,
grated
1/2 cup Parmesan cheese,
grated
Fresh parsley, chopped,
for garnish
Preparation
Preheat oven to 425°F and
grease an 8x8-inch baking dish with butter.
In a large pot over
medium heat, melt the butter. Add onion and cook until soft
and translucent, about 5 minutes. Add garlic and season with
salt and pepper and cook 30 seconds more.
Stir in stock, cream, and
potatoes and bring to a low simmer, but do not boil. Cover
and reduce heat to medium-low. Let cook until potatoes are
tender, 15-20 minutes. Adjust seasoning as needed.
Transfer mixture to
baking dish, top with cheese and bake until bubbly and
cheese has melted, 10-15 minutes.
Serve garnished with
parsley, if desired. Enjoy!
Recipe
adapted from?
--
TEXT (NO FORMAT RECIPE) BELOW:
Copycat Ruth’s Chris Potatoes au Gratin | 12 Tomatoes
Serves: 4
Homey, humble, and so cheesy.
Recipe Type: side
Prep Time: 10 min
Cook Time: 25 min
Ingredients:
2 tablespoons??? butter, plus more for greasing baking dish
1/2??? white onion, minced
2??? garlic cloves, minced
1 1/2 teaspoons??? salt
1/2 teaspoon??? freshly ground black pepper
1/2 cup??? chicken stock
1 1/4 cups??? heavy cream, plus more if needed
1 1/2??? lbs russet potatoes, peeled and sliced 1/8-inch thick
2 cups??? cheddar cheese, grated
3/4 cup??? provolone cheese, grated
1/2 cup??? Parmesan cheese, grated
Fresh parsley, chopped, for garnish
Directions:
Preheat oven to 425°F and grease an 8x8-inch baking dish with
butter.
In a large pot over medium heat, melt the butter. Add onion and
cook until soft and translucent, about 5 minutes. Add garlic and
season with salt and pepper and cook 30 seconds more.
Stir in stock, cream, and potatoes and bring to a low simmer, but
do not boil. Cover and reduce heat to medium-low. Let cook until
potatoes are tender, 15-20 minutes. Adjust seasoning as needed.
Transfer mixture to baking dish, top with cheese and bake until
bubbly and cheese has melted, 10-15 minutes.
Seven-layer salad is a timeless classic often served at potlucks, barbecues and family gatherings. Known for its vibrant layers and delightful texture, this dish is as visually appealing as it is tasty. Crisp lettuce forms the base, followed by a colorful array of vegetables, creamy dressing, shredded cheese and crispy bacon on top. It’s best made ahead of time, allowing the flavors to meld, while maintaining the distinct, fresh layers. This salad not only satisfies the appetite but also adds a show-stopping centerpiece to any buffet table.
-----
SEVEN LAYER SALAD RECIPE
Ingredients:
list of 11 items
? 1 head iceberg lettuce, chopped
? 1 cup cherry tomatoes, halved
? 1 cup cucumber, diced
? 1 cup frozen green peas, thawed
? 1/2 cup red onion, finely chopped
? 1 1/2 cups mayonnaise
? 1 tablespoon sugar (optional)
? 1/2 teaspoon salt
? 1/4 teaspoon ground black pepper
? 2 cups shredded cheddar cheese
? 6 slices bacon, cooked and crumbled
list end
Optional garnishes:
list of 2 items
? Chopped chives or green onions
? Hard-boiled eggs, sliced
list end
-----
Instructions:
list of 6 items
1. Prepare the Base: In a large clear glass bowl or trifle dish, evenly layer the chopped iceberg lettuce at the bottom.
2. Layer the Vegetables:
list of 4 items nesting level 1
? Add a layer of cherry tomatoes.
? Follow with a layer of diced cucumber.
? Next, add the thawed green peas.
? Top with the finely chopped red onion.
list end nesting level 1
3. Mix the Dressing: In a small bowl, combine the mayonnaise, sugar (if using), salt, and pepper. Mix well.
4. Add the Dressing: Carefully spread the mayonnaise mixture over the top of the vegetable layers to seal the salad.
5. Top It Off:
list of 2 items nesting level 1
? Sprinkle shredded cheddar cheese evenly over the dressing.
? Add crumbled bacon on top as the final layer.
list end nesting level 1
6. Chill and Serve: Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Just before serving, add optional garnishes like sliced
eggs or chives if desired.
list end
-----
Tips:
list of 3 items
? Use a glass dish to show off the beautiful layers.
? For a healthier twist, substitute Greek yogurt or light sour cream for half the mayonnaise.
? Add extra vegetables like bell peppers or corn for additional color and crunch.
list end
Enjoy this classic make-ahead salad that’s sure to impress!
I bought some bok choy, first time
ever, and used some of the greens for a salad (half bok choy, half
lettuce with other salad fixings).? Salad was excellent.??
Tomorrow I am thinking of roasting the rest of the Bok Choy with
some boneless chicken.? Will alter this recipe to what I have on
hand but recipe looks like a good start!? I did find the bok choy
hard to clean, even after cutting apart and soaking the white
stalks still had small specs that I could not even get off with my
fingernails and had to cut some.? Suggestions, anyone?? --Ginny
Sheet-Pan Scallion Chicken With
Bok Choy
Serves:?4
This
weeknight sheet-pan chicken dinner makes exciting use of
refrigerator staples A fun mash-up of mustard, miso,
scallions, garlic and ginger creates a zesty coating for
skinless chicken thighs The flavors soak into the chicken as
it roasts, and the thighs are left on the bone to keep the
meat juicy
Author:
Kay Chun
Recipe Type: dinner, weeknight, one pot, poultry, roasts,
vegetables, main course
Total Time: 45 min
Cook Time: 45 min
Ingredients:
4
scallions, trimmed
and finely chopped (about 1/2 cup), plus more for
garnish
3?tablespoons
Dijon?mustard
3?tablespoons
minced fresh?ginger?(from one 3-inch piece)
2?tablespoons
minced?garlic
1?tablespoon
white miso paste
2?teaspoons
turbinado or?brown sugar
Kosher salt and
freshly ground?black pepper
1/2?cup
safflower or?canola oil
1
1/2?pounds
baby bok choy,
halved lengthwise, or large?broccoli?florets
Heat
oven to 450 degrees. In a small bowl, combine scallions,
mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2
teaspoon pepper and 6 tablespoons of the oil. Mix well.
On a rimmed baking sheet, toss bok choy with the remaining 2
tablespoons oil and season with salt and pepper, then spread
in an even layer. Season chicken with salt and pepper,
arrange on top of bok choy and rub chicken all over with the
scallion-mustard marinade.
Roast until chicken is cooked through and vegetables are
tender, about 30 minutes.
Serve chicken and vegetables over rice or mashed potatoes.
Spoon pan juices over the chicken and garnish with
scallions. Serve with lemon wedges.
Oven-baked chicken breast often gets a bad reputation for being dry and flavorless, but when cooked properly, it can be incredibly juicy, tender and flavorful. This recipe uses simple seasoning blend and a key resting period after baking to lock in the juice. Perfect for a weeknight dinner, meal prep or a healthy protein addition to salad and bowls, this method ensures consistently moist chicken every time - without the need for complicated marinades or ingredients.
INGREDIENTS
list of 9 items
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano (optional)
Fresh parsley (for garnish, optional)
list end
INSTRUCTIONS
list of 6 items
1. Preheat and Prepare Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
2. Pound the Chicken
Place the chicken breast in between two pieces of plastic wrap, and gently pound it to an even thickness - about 3/4 inch thick - using a meat mallet or rolling pin. This helps the chicken cook evenly.
3. Season
Pat the chicken dry with paper towels. Rub both sides of the chicken with olive oil. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika and oregano. Sprinkle the seasoning blend evenly on both sides of the chicken.
4. Bake
Place the chicken breast on the prepared baking sheet. Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part.
5. Rest
Remove the chicken from the oven, and tent it with foil loosely. Let it rest for 5 to 10 minutes before slicing. This helps retain the juice and enhances flavor.
6. Serve
Slice against the grain and serve warm. Garnish with chopped fresh parsley if desired.
list end
Tips
list of 3 items
For extra moisture, brine the chicken in salted water for 15–30 minutes before seasoning.
Use a meat thermometer to avoid overcooking.
This chicken is great for storing in the fridge for up to 4 days for quick meals.
list end
Enjoy your perfectly juicy, oven-baked chicken breast!
Butternut squash sauce is a rich, velvety and slightly sweet sauce that transforms everyday meals into something special. Whether served over pasta, spooned atop roasted vegetables or used as a base for creamy soup, this sauce delivers comforting autumnal flavor in every bite. Its vibrant orange color and naturally creamy texture make it both visually appealing and satisfyingly hearty. This recipe balances the earthy sweetness of butternut squash with aromatic garlic, savory shallots and a touch of cream for a smooth, luscious finish.
-----
BUTTERNUT SQUASH SAUCE RECIPE
Ingredients:
list of 10 items
? 1 medium butternut squash (about 2?–3 lbs), peeled, seeded, and cubed
? 1 tablespoon olive oil
? 1 shallot, finely chopped
? 2 cloves garlic, minced
? 1? cups vegetable broth (or chicken broth)
? ? teaspoon salt (adjust to taste)
? ? teaspoon black pepper
? ? teaspoon ground nutmeg (optional, for warmth)
? ? cup heavy cream or full-fat coconut milk (for a dairy-free option)
? 2 tablespoons grated Parmesan (optional, for extra richness)
list end
-----
Instructions:
list of 5 items
1. Roast the Butternut Squash:
Preheat oven to 400°F (200°C). Toss the squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes,
until fork-tender and slightly caramelized.
2. Sauté Aromatics:
In a large saucepan, heat the olive oil over medium heat. Add the shallot and cook until translucent, about 3–4 minutes. Stir in the garlic and cook for
another 30 seconds, just until fragrant.
3. Combine and Simmer:
Add the roasted squash to the saucepan. Pour in the broth and stir in the nutmeg. Let simmer for 5 minutes to meld the flavors.
4. Blend the Sauce:
Carefully transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth. Return to the pot and stir in the cream and
Parmesan (if using). Adjust seasoning with additional salt and pepper if needed.
5. Serve:
Pour over pasta, drizzle on vegetables, or use as a base for soups and grain bowls. Store leftovers in an airtight container in the fridge for up to 5
days or freeze for up to 3 months.
list end
-----
Let me know if you’d like variations, such as a spicy version or one with sage and brown butter!
Spaghetti with Roasted Eggplant Pesto,(Cooking With Nona)
Spaghetti
with Roasted Eggplant Pesto.
Author: rossella rago
Ingredients:
medium?eggplant, or 3 Sicilian small
eggplant, skin on and cut into strips 2 inches long
and half an inch wide.
extra virgin olive?oil, plus more for drizzling
salt
cherry?tomato, halved
grated parmigiano
reggiano?cheese
pinoli?nuts, divided
fresh?basil?leaves
dried?spaghetti
Directions:
Preheat your oven to 400 degrees. Line a baking sheet with
parchment paper.
Spread the eggplant onto the baking sheet and toss in the oil
and salt, making sure all the eggplant is well coated. Drizzle
a bit more oil over the top of the eggplant and roast for 15
minutes.
Add the tomatoes to the pan and roast for an additional 15
minutes or until the tomatoes are blistered and the eggplant
is cooked through and soft.
Remove from the oven and cool for 15 minutes.
Transfer the eggplant and tomatoes to the bowl of a food
processor along with the cheese, 1/4 cup of the pinoli and the
basil. Process until smooth. Remove to a large skillet and mix
in the remaining pinoli nuts.
Drop the Spaghetti into generously salted boiling water.
While the pasta is cooking, heat the sauce over medium-high
heat and add about 1/2 cup of pasta water to it to loosen.
Cool the pasta till al dente and drain. Toss in the sauce for
1-2 minutes. If the pan seems a bit dry add another 1/4 cup of
pasta water.
You can have
it in the oven in 10 minutes!
Author: Ree Drummond
Recipe Type: autumn, feed a crowd, Thanksgiving, dessert,
fruit
Total Time: 1 hr 10 min
Prep Time: 10 min
Ingredients:
3/4?cup
(1 1/2 sticks) salted?butter, cut into slices, plus more
for the baking dish
2? (21-oz. cans)
?(21-oz. cans) apple?pie filling
1?teaspoon
apple pie spice
1?
(15 1/4-ounce) box
yellow?cake mix
Jarred caramel?sauce, for serving (optional)
Vanilla ice?cream?or whipped cream, for
serving (optional)
Directions:
Step
1Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
Step 2Dump the apple pie filling into the prepared baking
dish. Sprinkle with the apple pie spice. Sprinkle the cake mix
over the top of the fruit. Distribute the butter slices evenly
over the cake mix. Step 3Bake until the top is brown and
bubbly, 50 minutes to 1 hour. Step 4Serve drizzled with
caramel sauce and topped with ice cream, if you like.
This is hands down the best salad that I've ever had. It
is definitely a family favourite, and I urge you to just give
this one a try. You would think that raw baby bok choy would
give this salad a bitter taste, but the dressing makes all the
difference.
Submitted by?SYS1
Prep Time:
?
20 mins
Total Time:
?
20 mins
开云体育s:
?
4
Yield:
?
4 servings
Ingredients
??cup?olive oil
??cup?white vinegar
??cup?white sugar
3?tablespoons?soy sauce
2?bunches?baby bok choy, cleaned and sliced
1?bunch?green onions, chopped
??cup?slivered almonds, toasted
??(6 ounce) package?chow mein noodles
Directions
In
a glass jar with a lid, mix together olive oil, white
vinegar, sugar, and soy sauce. Close the lid, and shake
until well mixed.
Combine
the bok choy, green onions, almonds, and chow mein noodles
in a salad bowl. Toss with dressing, and serve.
Nutrition Facts
????????????
Calories458
Total Fat?34g?
Saturated Fat?5g?
Sodium?868mg?
Total Carbohydrate?36g?
Dietary Fiber?4g?
Total Sugars?19g?
Protein?6g?
Vitamin C?28mg?
Calcium?96mg?
Iron?2mg?
Potassium?298mg
--
Ginny Butterfield
Cranberry Twp, Pa
Red Velvet Brownies with Cream Cheese Frosting (marketgrow.com)
Rich, fudgy and vibrantly red, these red velvet brownies with cream cheese frosting combine the decadence of chocolate with the iconic tang of red velvet. The velvety crumb and deep cocoa flavor are perfectly complemented by luscious, sweet-tart cream cheese frosting that makes each bite irresistible. Whether you’re baking for a special occasion or holiday or just because, these brownies are standout treats that bring elegance and indulgence together in a single square.
-----
INGREDIENTS
FOR THE RED VELVET BROWNIES:
list of 9 items
? 1/2 cup (1 stick) unsalted butter, melted
? 1 cup granulated sugar
? 2 large eggs
? 1 tablespoon red food coloring
? 1 teaspoon vanilla extract
? 1/4 cup unsweetened cocoa powder
? 3/4 cup all-purpose flour
? 1/4 teaspoon salt
? 1 teaspoon white vinegar
list end
FOR THE CREAM CHEESE FROSTING:
list of 5 items
? 8 oz cream cheese, softened
? 1/4 cup unsalted butter, softened
? 1 1/2 cups powdered sugar
? 1 teaspoon vanilla extract
? Pinch of salt
list end
-----
INSTRUCTIONS
MAKE THE BROWNIES:
list of 7 items
1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
2. In a large mixing bowl, whisk together the melted butter and sugar until smooth.
3. Add the eggs, one at a time, then mix in the vanilla, red food coloring, and vinegar.
4. Sift in the cocoa powder, flour, and salt. Gently fold until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
7. Let brownies cool completely in the pan.
list end
MAKE THE FROSTING:
list of 3 items
1. In a medium bowl, beat the cream cheese and butter until creamy and smooth.
2. Add powdered sugar gradually, beating until fluffy.
3. Mix in vanilla extract and a pinch of salt.
list end
ASSEMBLE:
list of 3 items
1. Once brownies are cool, spread the cream cheese frosting evenly over the top.
2. Chill for 15–20 minutes to set the frosting before slicing into squares.
3. Store in an airtight container in the refrigerator for up to 5 days.
list end
-----
Enjoy these red velvet brownies cold or at room temperature for a truly indulgent treat! Let me know if you’d like a gluten-free or dairy-free version.
Celebrate patriotic holidays, like the Fourth of July, Memorial Day or Flag Day, with this festive American flag fruit pizza. This eye-catching dessert is as delicious as it is decorative, featuring a sugar cookie crust topped with creamy, lightly sweetened frosting and an arrangement of vibrant red, white and blue fruit to mimic the American flag. It’s perfect for potlucks, barbecues and parties - guaranteed to wow your guests with both its beauty and taste. Plus, it’s easy to make and fun to decorate, especially with kids.
? ? cup whipped topping or whipped cream (optional for extra fluffiness)
list end
For the Flag Decoration:
list of 4 items
? ? cup fresh blueberries
? 1 cup fresh strawberries, hulled and sliced
? 1 cup fresh raspberries
? Optional: sliced bananas or mini marshmallows for white stripes
list end
-----
INSTRUCTIONS
list of 5 items
1. Prepare the Crust:
Preheat the oven to 350°F (175°C). Press the sugar cookie dough evenly into a greased 9×13-inch baking pan or on a parchment-lined baking sheet to form
a rectangle. Bake for 12–15 minutes, or until golden brown. Allow to cool completely.
2. Make the Frosting:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping if using. Chill until ready
to use.
3. Frost the Base:
Once the cookie crust is completely cool, spread the cream cheese frosting evenly over the surface.
4. Decorate the Flag:
list of 3 items nesting level 1
? In the upper-left corner of the frosted cookie, create a blue square using the blueberries.
? Arrange rows of strawberry slices and raspberries to form red stripes across the remaining space.
? Fill in alternating rows with sliced bananas or mini marshmallows for white stripes.
list end nesting level 1
5. Chill and Serve:
Refrigerate for at least 1 hour before slicing. Serve chilled and enjoy!
list end
-----
TIPS
list of 3 items
? To prevent bananas from browning, toss them in lemon juice before placing.
? Use a pizza cutter for clean and easy slicing.
? Best enjoyed the same day for freshest fruit appearance.
A High-Protein Dinner So Good You’ll Fall in Love with It
This Marry Me Lentils recipe is a plant-based twist on the classic Marry Me Chicken and features tender lentils simmered in a creamy, sun-dried tomato and garlic-infused sauce. Packed with protein and fiber, this dish delivers a rich, comforting texture while using lentils in place of chicken. We love sopping up the sauce with toasted whole-grain bread, but feel free to pair it with brown rice, quinoa or whole-wheat pasta instead.
?
By Nicole Hopper? Published on May 7, 2025
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
?
Active Time: 45 mins
Total Time: 45 mins
开云体育s: 4
Nutrition Profile:
No Added Sugar Gut Healthy Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free
?
steal the spotlight by simmering them in a creamy sauce loaded with garlic, sun-dried tomatoes and kale. We love mopping up every last drop of sauce with toasted whole-grain bread. Whether you’re cooking for someone special or just showing yourself a little extra love, this dish will have you saying, “I do” with every bite. Ready to tie the knot? Read on for our best tips and tricks for making this swoon-worthy dish at home.
?
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
?
Red lentils cook quickly. After about 15 minutes, they will begin to break down, which will help thicken the dish. The lentils will continue to thicken up as they cool, so you’ll want to take them off the heat while the sauce is still a little thin and some of the lentils are still whole.
Parmesan cheese is often made with animal rennet. If you’re following a vegetarian diet, look for cheese labeled “vegetarian.”
Pre-chopped kale from a bag can help cut down on prep time. If you are chopping your own kale, red kale, curly kale or lacinato kale will all work well.
Nutrition Notes
Lentils are packed with nutrients, including protein, fiber and iron. The combination of plant-based protein and fiber can help you feel full for longer, while iron is important for immune health and energy. Lentils have a low glycemic index, which means they can help promote stable blood sugar levels.
Sun-dried tomatoes are just tomatoes that have been dried out, so you get all the same benefits as the fresh version. Sun-dried tomatoes contain high amounts of lycopene, an antioxidant that may reduce risk of heart disease and is the reason for tomatoes’ red color. They’re also a good source of vitamin A for skin and hair health.
Kale is a good source of potassium, calcium and magnesium, three nutrients that can support healthy blood pressure. The dark leafy green also contains phytochemicals that may reduce the risk of chronic illnesses like cancer and cardiovascular disease.
an image of the ingredients to make the Marry Me Lentils
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
?
Ingredients
? cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 2 tablespoons oil from jar, divided
?
1 small yellow onion, finely chopped (1 cup)
?
? teaspoon salt
?
3 medium cloves garlic, finely chopped (1 Tbsp.)
?
1 tablespoon tomato paste
?
1? teaspoons Italian seasoning
?
? teaspoon crushed red pepper
?
1 cup dry red lentils, rinsed and picked over
?
3 cups reduced-sodium vegetable broth
?
3 cups chopped stemmed kale
?
? cup heavy cream
?
2 tablespoons chopped fresh basil, plus more for garnish
1. Heat 2 tablespoons oil from sun-dried tomatoes in a large skillet over medium heat until shimmering. Add chopped onion, ? cup sun-dried tomatoes and ? teaspoon salt; cook, stirring often, until softened, 5 to 6 minutes.
?
3. Stir in chopped garlic, 1 tablespoon tomato paste, 1? teaspoons Italian seasoning and ? teaspoon crushed red pepper; cook, stirring constantly, until fragrant and deep red in color, 1 to 2 minutes.
?
4. Stir in rinsed lentils and 3 cups broth; bring to a boil over medium-high heat. Cover and reduce heat to maintain a lively simmer; cook, stirring occasionally, for 10 minutes. Stir in 3 cups kale; continue gently simmering, covered and stirring occasionally, until the lentils are tender, about 5 more minutes.
?
5. Stir in ? cup cream and 2 tablespoons basil; cook, uncovered and stirring occasionally, until the sauce is slightly thickened, about 2 minutes.
?
6. Remove from heat. Gradually stir in ? cup Parmesan, stirring until melted, about 1 minute.
?
Garnish with additional basil, if desired. Serve with toasted baguette.
?
To make ahead
Refrigerate in an airtight container for up to 5 days. Add a splash of liquid to thin when reheating.
?
Nutrition Information
开云体育 Size: about 1 cup
?
Calories 639
Fat 30g
Saturated Fat 10g
Cholesterol 40mg
Carbohydrates 75g
Total Sugars 11g
Added Sugars 0g,
?
Protein 21g
Fiber 10g
Sodium 778mg
Potassium 519mg
?
Helpful hints:
you can use half & half instead of the heavy cream to cut back on fat.
?
You can also use a salt substitute to cut sodium
?
Adding a variety of greens is helpful if you don't care for kale such as arugula, spinich
you can choose to use a low sodium/low fat chicken broth instead of vegetable broth
?
?
“I am not lost, for I know where I am. But however, where I am may be lost.” — ?Winnie the Pooh
Bursting with zesty lemon and rich cream cheese on a homemade graham cracker crust and topped with a lemon curd. This Lemon Cheesecake is sweet and tart making it refreshing and delicious.
Prep Time20minutes?mins
Cook Time1hour?hr?10minutes?mins
Cooling and Chilling Time10hours?hrs
Total Time11hours?hrs?30minutes?mins
Course:?Dessert
Cuisine:?American
?
开云体育s:?12?servings
?
Calories:?554kcal
?
Author:?Julie Evink
Ingredients
Crust:
2 ??cups?=graham cracker crumbs?(about 2 sleeves)
??cup?honey
??cup?salted butter?(? stick), melted
Cheesecake Filling:
1 ??cups?powdered sugar
??cup?dark brown sugar?packed
2?medium lemons?zested, juiced and divided
24?ounces?cream cheese?(3 - 8 ounce packages), room temperature
??cup?sour cream
??Tablespoon?vanilla extract
4?large eggs
Topping:
10?ounces?lemon curd?(jar)
Whipped topping?optional garnish
Sliced lemons?optional garnish
Lemon zest?optional garnish
Instructions
Preheat the oven to 325 degrees Fahrenheit and assemble a 9-inch springform pan.
Pulse the crumbs, honey, and melted butter in a food processor until a wet, crumbly mixture forms.
Press half of the crumbs halfway up the side of the assembled springform pan and then tamp down the mixture onto the bottom, creating a uniformly thick crust at least halfway up the side of the pan.
Bake for 10-12 minutes or until golden brown and crispy.
Remove from the oven and let the crust cool while filling the cheesecake.
To make the cheesecake, beat the powdered sugar, dark brown sugar, and the zest from both lemons with a hand or stand mixer in a large mixing bowl. Start with the beater on low and slowly increase it; beat for 1-2 minutes or until combined and fragrant.
Add in 1 package of cream cheese and beat until creamy and combined.
Put in another package of cream cheese and continue beating until the mixture is light and fluffy.
Finally, add in the third package and continue beating until all the cream cheese is smooth, light, and fluffy and there are no grainy-looking spots. Take your time with this process; getting soft and fluffy can take 3-5 minutes per package.
Add in the sour cream, the juice from the two lemons, and the vanilla extract and mix just until combined and smooth, about 2 minutes.
In a separate bowl, mix the eggs just until uniformly combined. Do not overbeat.
Mix the eggs with the hand or stand mixer on low until the cheesecake mixture is thoroughly combined and smooth. Use a spatula to scrape the sides and bottoms of the bowl as necessary. Do not overbeat the mixture.
Prepare the new pan with the crust by placing the pan in an oven bag or wrapping the bottom and sides well with several layers of aluminum foil.
Place a lint-free towel in the bottom of a large roasting or baking pan.
Pour the cheesecake filling into the prepared springform pan and tap the pan several times on the counter to pop any air bubbles before placing it inside the prepared roasting or baking pan.
Carefully pour hot water into the roasting or baking pan outside the wrapped springform pan until it is half full, and then carefully move it to the oven.
Bake for 70-85 minutes or until the edges are all set and the cheesecake jiggles slightly in the center when wiggled. If the cheesecake cracks, it is overcooked. You can also use a digital thermometer to check that the center of the cheesecake reaches 145 degrees Fahrenheit.
Turn off the oven, leave the door cracked, and allow the cheesecake to cool for 1 hour.
Once the cheesecake has cooled, remove it from the oven, remove the springform pan from the water bath, and allow it to cool until it reaches room temperature, 1-2 hours.
Spread the lemon curd evenly over the top of the cheesecake and then wrap the cheesecake well with plastic wrap and transfer to the refrigerator overnight.
When ready to serve the cheesecake, remove it from the springform pan and garnish with whipped topping, sliced lemons, and lemon zest, optional.
Soft, chewy Monster Cookie bars stuffed full of peanut butter chips and M&M's!
Prep Time10minutes?mins
Cook Time15minutes?mins
Total Time25minutes?mins
Course:?Dessert
Cuisine:?American
?
开云体育s:?20
?
Calories:?532kcal
?
Author:?Julie Evink
Ingredients
??cup?butter?softened
3?eggs?beaten
1?cup?white sugar
1?teaspoon?vanilla
1?teaspoon?corn syrup
2?teaspoon?baking soda
1?cup?brown sugar?packed
1 ??cups?peanut butter
4 ??cups?quick oatmeal
6?ounces?chocolate chips
6?ounces?M&M's
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray a 18x13 inch baking pan with non-stick spray. Set aside.
In a large mixing bowl or bowl of a stand mixer, add butter and sugars. Beat together until creamed.
Add eggs, vanilla, corn syrup, and baking soda and mix until just combined. Sir in peanut butter and mix until combined then stir in oatmeal and mix.
Add chocolate chips and gently mix by hand until combined.
Spread into a greased 18 x 13 inch pan. Sprinkle M&Ms on top of batter in a pan and gently press into the dough.
Place in the oven and preheated at 350 degrees Fahrenheit for 15 minutes for a soft, chewy bar. They will not look done, but will cook as they set.
Notes
Mix it up and uses peanut butter chips and Reese's Pieces for a peanut butter Monster Bar!
Place leftover bars into an airtight container with parchment paper between layers and store at room temperature for 3-4 days.FRIDGE: To make this treat last a bit longer, store leftovers in the refrigerator for up to a week.FREEZER: Monster cookie bars can be frozen too! Wrap each bar individually in plastic wrap or place them in an airtight container. Store in the freezer for up to 3 months. Allow to thaw before eating.
Soft, delicious Almond Cookies glazed in cherry frosting with a surprise cherry in the middle!
Prep Time15minutes?mins
Cook Time9minutes?mins
Total Time24minutes?mins
Course:?Dessert
Cuisine:?American
?
开云体育s:?36?cookies
?
Calories:?187kcal
?
Author:?Julie Evink
Ingredients
Cookies
3/4?cup?silvered almonds?ground
1?cup?butter?softened
3/4?cup?powdered sugar
1?teaspoon?vanilla extract
2 1/4?cups?all-purpose flour
1/4?teaspoon?salt
8?ounces?jar maraschino cherries?halved, 1 Tsp juice reserved
Red Decorating Sugar
Frosting
2?cups?powdered sugar
1?Tablespoon?maraschino cherry juice
1?teaspoon?almond extract
2-3?Tablespoon?milk
Instructions
Preheat oven to 375 degrees F.
In a large bowl mix together butter, powdered sugar and vanilla until blended.
In a separate bowl combine flour, salt and almonds. Blend dry into butter mixture.
To form a cookie take a tablespoon of dough, make a pit in the middle and place a half of a cherry in pit then fold dough over the cherry to form a ball of cookie dough. Place on parchment paper lined baking sheet. Flatten cookie dough slightly.
Bake at 375 degrees for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool.
In a small bowl mix together powdered sugar, cherry juice and almond extract for frosting. Add enough milk to make it dipping consistency. Dip tops of cookies in icing, flip over and place on wire rack. Sprinkle with red sugar.
Notes
Can I use almond flour instead of all-purpose flour?I haven’t tested this recipe with almond flour, but mostly like it won’t work. Substituting the same amount for all-purpose flour will not yield the same results.My dough is very dry and crumbly. What did I do wrong?If it’s dry you might have added too much flour. The best way to measure it is to first stir the flour in the container. Then, lightly spoon it into your dry measuring cup and use a dinner knife to level it off.?Do I have to stuff the cookies? Can you just add the cherries to the dough?I love the surprise bite of cherry inside the cookie, but you could use chopped maraschino cherries instead and fold them into the dough after you add the dry ingredients.Can I use fresh cherries?I haven’t tried that but fresh cherries have a lot more moisture. As they bake they will release juices which could change how the cookies turn out. For that reason, it’s better to stick with maraschino cherries.How long do the cookies keep?They will keep for three days at room temperature. Keep them tightly wrapped in plastic wrap or in an airtight container.
Vanilla Poke Cake - Quick & Easy, But Impressive for Guests! This Light Cake Starts with a Box Mix and is Topped with Strawberry Jell-O, Vanilla Pudding and Cool Whip! Strawberry Jello Poke Cake is the Perfect Comfort Food Dessert!
Prep Time25minutes?mins
Cook Time30minutes?mins
Total Time55minutes?mins
Course:?Dessert
Cuisine:?American
?
开云体育s:?12?servings
?
Calories:?226kcal
?
Author:?Julie Evink
Ingredients
1?15.25 oz box white cake mix?(prepare with ingredients on box)
Prepare your cake as it calls for on the box. When the cake is done baking poke holes in the cake with a the handle end of a wooden spoon. Place in the fridge to chill for 3-4 hours.
Prepare Jell-O with 1 c. boiling water and 1/2 c. cold water. Mix together until jello mix is dissolved. Pour over the cake. This will seem like a lot of liquid but the cake will absorb it and it won’t become mush.
Place the cake in the fridge while you prepare the vanilla pudding mixture. Mix the vanilla pudding with 2 c. milk. Let it sit until soft set. Smooth over the top of your cake. Top with the cool whip.
Quick and Easy Air Fryer Donuts that are made from refrigerated biscuits! This recipe is so delicious and easy.
Prep Time10minutes?mins
Cook Time5minutes?mins
Total Time15minutes?mins
Course:?Breakfast
Cuisine:?American
?
开云体育s:?8
?
Calories:?316kcal
?
Author:?Julie Evink
Ingredients
16?oz?refrigerated flaky jumbo biscuits
1/2?c.?granulated white sugar
2?tsp?ground cinnamon
4?Tbsp?butter?melted
olive or coconut oil spray
Instructions
Combine sugar and cinnamon in a shallow bowl; set aside.
Remove the biscuits from the can, separate them and place them on a flat surface. Use a?1-inch round biscuit cutter?(or similarly-sized bottle cap) to cut holes out of the center of each biscuit.
Lightly coat air fryer basket with olive or coconut oil spray. Do not use non-stick spray like Pam because it can damage the coating on the basket.
Place 4 donuts in a single layer in the air fryer basket. Make sure they are not touching.?
Air Fry at 360 degrees F for 5 minutes or until lightly browned.?
Remove donuts from Air Fryer, dip in melted butter then roll in cinnamon sugar to coat. Serve immediately.
Crust: Combine cookie crumbs, butter, and sugar. Mix well. Press onto bottom of 9-inch springform pan. Bake for 10 minutes at 350 degrees F. Cool.
Filling: In mixing bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
Blend in sour cream. Toss crushed candy bars with flour. Add to cream cheese mixture. Stir until blended. Pour filling into prepared crust.
Topping: Combine crushed cookies and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in chopped almonds. Sprinkle mixture over filling.
Bake at 350 degrees F for 1 hour and 5 minutes, or until set. Drizzle with caramel ice cream topping. Continue baking for 10 minutes more. Remove from
oven and cool. Carefully release springform pan. Chill at least 4 hours or overnight before serving.
Cranberry Lemon Loaf is perfect for breakfast, brunch, dessert, or a snack! This is the perfect sweet entertaining quick bread!
Course?Breakfast, Dessert
Cuisine?American
Keyword?Cranberry Lemon Loaf
Prep Time?5?minutes
Cook Time?50?minutes
Total Time?55?minutes
开云体育s?10?slices
Ingredients
??cup?plain greek yogurt or sour cream
zest from 1 lemon plus juice from 1 lemon
1?teaspoon?vanilla
1?teaspoon?baking powder
1 ??cups?flour
??teaspoon?baking soda
??teaspoon?salt
1?cup?butter?room temperature
1 ??cup?sugar
4?eggs
1 ??cups?fresh cranberries
??cup?confectioners sugar?for glaze
2?teaspoon?lemon juice?for glaze
Instructions
Preheat oven to 325 degrees. grease loaf pan; set aside.
In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined; about 2 minutes at high speed. Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!), then add ? of the yogurt mixture and mix until just combined. Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.
Remove bowl from stand mixer, add in cranberries, and fold gently to combine.
Pour batter into a 9x5 loaf pan. Cook for 50-60 minutes, testing with a toothpick starting at 50 minutes. When it comes out clean, bread is done.
Allow to cool on a wire rack for 15 minutes.
In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, you have enough lemon juice, you don’t want to add too much. 8. Drizzle over the top of the bread and cut into slices.
Virginia Butterfield
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