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Amish Macaroni Salad Total TimePrep 20 min. Cook: 15 min. Yield10 servings Test Kitchen Approved Amish macaroni salad is a perfect side dish for summer get-togethers. Make up a big bowl for your next barbecue or block party, and wait for the compliments to roll in. Ingredients 2 cups uncooked elbow macaroni 2 cups Miracle Whip or mayonnaise 3/4 cup sugar 3 tablespoons sweet pickle relish 3 tablespoons yellow mustard 2-1/4 teaspoons cider vinegar 3/4 teaspoon celery seed 1/4 teaspoon salt 3 celery ribs, chopped 1 medium onion, finely chopped 1 medium sweet red pepper, chopped 3 hard-boiled large eggs, chopped Directions Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. For dressing, in a small bowl, combine Miracle Whip, sugar, relish, mustard, vinegar, celery seed and salt. In a large bowl, combine macaroni, celery, onion, red pepper and eggs. Add dressing; gently toss to coat. Cover and refrigerate until serving. Nutrition Facts 1/2 cup: 283 calories, 13g fat (2g saturated fat), 72mg cholesterol, 496mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Chicken and Noodles Total TimePrep: 10 min. Cook: 2 hours Yield8 servings Test Kitchen Approved Grab your Dutch oven and a few simple ingredients to make this cozy Amish chicken and noodles dish. Ingredients 1 broiler/fryer chicken (3 to 4 pounds) 2 tablespoons chicken bouillon granules 2 tablespoons butter 5 to 6 bay leaves 1 package (12 ounces) frozen home-style egg noodles 3/4 teaspoon salt 1/2 teaspoon pepper Minced fresh parsley, optional Directions Place chicken in a stockpot; add enough water to cover chicken. Stir in bouillon, butter and bay leaves. Slowly bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 1 to 1-1/2 hours. Remove chicken to a cutting board to cool slightly. Strain broth through a cheesecloth-lined colander. Skim off and discard fat. Remove meat from bones and shred or cut into bite-sized pieces; discard bones. Return 4 cups broth to pot; save remaining broth for another use. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer until noodles are tender and most of the liquid is absorbed, 12-15 minutes. Stir in chicken, salt and pepper. If desired, garnish with parsley. Nutrition Facts 1 cup: 248 calories, 7g fat (2g saturated fat), 107mg cholesterol, 493mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 22g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Potato Salad Total TimePrep: 15 min. Cook: 15 min. + chilling Yield10 servings Test Kitchen Approved Amish potato salad is a delicious change of pace from classic potato salad recipes. Our recipe features a sweet mayonnaise-based dressing that gets its balance from yellow mustard and tangy cider vinegar. Ingredients 3 pounds medium Yukon Gold potatoes, peeled and cubed 1-1/2 cups mayonnaise 1/2 cup sugar 3 tablespoons prepared mustard 2 tablespoons cider vinegar 1 teaspoon salt 1/2 teaspoon pepper 6 hard-boiled large eggs, chopped 1 small onion, chopped 1 celery rib, chopped Paprika, optional Directions Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. In a small bowl, mix mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves. Nutrition Facts 3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Best Ever Chicken Packet Dinner Ingredients listed are for one foil dinner.Ingredients 1 boneless skinless chicken breast 1 potato, washed and sliced Sliced onion 3 or 4 fresh mushrooms, cleaned and sliced 6 to 8 stalks fresh asparagus, tough ends snapped off Salt, pepper, etc., as desiredInstructions Place the chicken breast on a large square of heavy duty aluminum foil. Season chicken and add layers of sliced potato, mushrooms, onions and top with asparagus stalks. Wrap dinner "butcher-style" and place chicken side down on hot coals, turning after about 20 minutes. After another 10 minutes or so, unwrap one dinner and slice chicken to test for doneness. Source: Recipe Goldmine ~~~~~ Rhonda in MO

Chicken and Wild Rice Harvest Bowl This delicious and healthy power packed bowl of roasted sweet potatoes and chicken, kale, apple and wild rice will satisfy your lunch time cravings. Prep: 10 min | Cook: 25 min | Yield: 2 servingsIngredients 1 small sweet potato, peeled, diced 1 boneless skinless chicken breast PAM? Avocado Oil Cooking Spray Pump 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 cups fresh baby kale 1 cup cooked wild rice 1 medium apple, diced 2 tablespoons toasted sliced almonds 2 tablespoons soft goat cheese, divided 1/4 cup Healthy Choice? Garden French DressingInstructions Heat oven to 350 degrees F. Place diced sweet potatoes in a bowl, spray with cooking spray. Sprinkle with half of the salt and pepper, toss to coat evenly. Evenly coat chicken breast with cooking spray and the rest of the salt and pepper. Place chicken and diced sweet potatoes on a baking sheet and cook for 25 minutes, or until chicken is cooked through (165 degrees F). Chop chicken into bite-size pieces. Build the bowl with kale, rice, chicken, sweet potatoes, apple, almonds and goat cheese.Nutrition Per serving: 575 calories, 84g Carbs Source: Recipe Goldmine ~~~~~ Rhonda in MO

Bayou Chicken and Turkey Sausage Jamalaya Ingredients 2 bags Success? White Rice 1 teaspoon vegetable oil 1 small onion, chopped 1 green bell pepper, diced 1 stalk celery, finely chopped 6 ounces grilled chicken breast strips, cubed 1 package BUTTERBALL? Turkey Smoked Dinner Sausage, sliced 1 (8 ounce) can tomato sauce 1 (14.5 ounce) can diced tomatoes, drained 1 tablespoon Creole seasoning 1 teaspoon Worcestershire sauceInstructions Prepare rice according to package directions. Heat oil in a large skillet. Sauté onions, bell pepper and celery for 5 minutes. Add chicken and sausage to skillet and sauté an additional 3 minutes. Stir in tomato sauce, diced tomatoes, Creole seasoning and Worcestershire sauce and heat thoroughly. Serve over rice.. Source: Recipe Goldmine ~~~~~ Rhonda in MO

Chicken and Cheddar Beignets with Dipping Sauce Yield: 36Ingredients Sauce 1/2 cup orange marmalade 3 tablespoons prepared horseradish Beignets 1 1/4 cups King Arthur Unbleached All-Purpose Flour, divided 1 cup chilled club soda or seltzer 1 large egg yolk 4 ounces Cabot Smoky Bacon Cheddar or Cabot Horseradish Cheddar 1 pound boneless, skinless chicken breasts 36 wooden toothpicks 1 quart vegetable oil for frying Salt to tasteInstructions Sauce Stir together marmalade and horseradish. Beignets Whisk together batter of 1 cup flour, club soda or seltzer and egg yolk in medium bowl until smooth; set aside. Cut cheese into 36 cubes. Cut chicken breasts lengthwise into 36 strips. Wrap chicken strip around each cube of heese and secure with toothpick. Heat oil to 325 degrees F in large heavy saucepan or deep fryer. Coat each piece with some of remaining flour, then dip into batter. Fry in batches until golden brown. Transfer beignets with slotted spoon onto paper towels to drain. Sprinkle with salt and serve warm with sauce. Source: Recipe Goldmine ~~~~~ Rhonda in MO

Buffalo Blue Cheese Roll-Up Sandwiches Ready-made buffalo style strips make preparation easy. This is a tasty wrap that the entire family will enjoy. Prep: 10 min | Cook: 20 min | Yield: 4 servingsIngredients 4 (10 inch) flour tortillas (red or green) 1/2 bag Foster Farms Buffalo Style strips 4 cups packaged coleslaw mix 1/2 cup blue cheese dressing 12 slices cucumberInstructions Cook Foster Farms Buffalo Strips according to directions on package. Cool slightly. In a medium bowl, mix together coleslaw and dressing. Working with one tortilla at a time, lay tortilla down on cutting board and arrange one cup of coleslaw mixture in a circle on top of it, keeping mixture 1 inch from edge. Arrange 1 to 1 1/2 pieces of chicken across the center in a single line. Arrange 3 cucumber slices alongside chicken. Working with the end closest to you, roll up like a burrito, folding the ends in as you go. Place seam side down. Slice on the diagonal and serve. Source: Recipe Goldmine ~~~~~ Rhonda in MO

Recipe courtesy of Food Network Kitchen Chef's Salad Total: 45 min Prep: 45 min Yield: 4 servings Ingredients Deselect All 1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried Kosher salt and freshly ground black pepper 1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese 4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces 4 ounces baked ham, cut into 2-inch long matchstick pieces 4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces 4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces 2 hard-cooked eggs, shelled, cut into wedges 1 ripe Hass avocado, diced 16 vine-ripened cherry or grape tomatoes, halved 2 kirby (pickling) cucumbers, sliced 1 cup toasted croutons Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table. Source: Food Network ~~~~~ Rhonda in MO

Instant Pot Italian Stuffed Peppers - The Farmwife Cooks Eugene Williams "I really like stuffed bell peppers and they are quite good for yau" See More Made By Eugene Williams 6 30 Instant Pot Italian Stuffed Peppers - The Farmwife Cooks Are you looking for a great ground beef pressure cooker recipe? These Instant Pot Italian Stuffed Peppers are easy to make and oh so yummy! Total Time: 45 mins Cook Time: 20 mins Prep Time: 25 mins Ingredients 6 bell peppers, divided 1 onion, diced 1 tomato, diced 1 lb extra lean ground beef (90/10 or higher) 1 boil-in-bag white or brown rice, uncooked 1 egg, beaten 2 teaspoons salt 1 teaspoon pepper 1/2 teaspoon Italian seasoning 1 teaspoon garlic powder 115 cans 1(15 oz) tomato sauce, divided 2 cups shredded mozzarella or cheddar cheese, divided 1/2 cup water dried parsley, for garnish (optional) Directions Start by slicing off the tops of your green peppers and removing the seeds Dice one of the peppers (this recipe makes 5 stuffed peppers) Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, 1/4 cup tomato sauce and 1 cup shredded cheese. Fill peppers evenly with meat mixture. Pour 1/2 cup tomato sauce into the bottom of a 6 quart or larger Instant Pot and stir in 1/2 cup of water. Put trivet into the Instant Pot and place stuffed peppers on top. Then take remaining tomato sauce left in the can and pour it on top of the stuffed peppers. Lock lid, making sure the nozzle is turned to “sealing” and cook on high pressure for 20 mins. Note: It will take about 10-15 minutes for the Instant Pot to come to full pressure before cooking. Once finished cooking, do a quick release of the pressure (be very careful, steam will come out fast and hot). Open lid and sprinkle remaining cup of shredded mozzarella cheese on top of each pepper. Close lid for a couple of minutes to melt cheese. Serve stuffed peppers with some of the tomato “broth” and sprinkle with a bit of dried parsley. Source: farmwifecooks.com Ginny Butterfield Cranberry Twp, Pa

Apple Fritter Discard Loaf Deloris Wilson "A great homemade apple fritter" See More Made By Deloris Wilson 5 58 Apple Fritter Discard Loaf Made By: Vicki Childree "Delicious! Added 10X sugar with milk for topping." Here's a simple recipe for an Apple Fritter Discard Loaf, perfect for sourdough enthusiasts! Ingredients 1 cup sourdough starter 1/2 cup sugar 1/2 cup brown sugar 1/2 cup butter melted 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup diced apple about 2-3 1 teaspoon cinnamon Confectioners' sugar for dusting (optional) Directions 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside. 2. In a large mixing bowl, whisk together the sourdough discard, granulated sugar, brown sugar, and melted butter until well combined. 3. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract. 4. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. 5. Fold in the diced apples and cinnamon. 6. Pour the batter into the prepared loaf pan and smooth the top. 7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 8. Remove the loaf from the oven and let it cool in the pan for 10 minutes. 9. Transfer the loaf to a wire rack to cool completely. 10. Dust with confectioners' sugar, if desired. # Tips - Use a variety of apple that holds its shape well, such as Granny Smith or Honeycrisp. - Don't overmix the batter, as this can result in a dense loaf. - If you want a crisper top, bake the loaf for an additional 5-10 minutes. Keep an eye on it to prevent overbrowning. Enjoy your delicious Apple Fritter Discard Loaf! Ginny Butterfield Cranberry Twp, Pa

Sweet And Spicy Slow Cooker Chicken Wings Eugene Williams "Really good finger food" See More Made By Eugene Williams 1 15 Sweet And Spicy Slow Cooker Chicken Wings This slow cooked chicken wing recipe is always a hit with its slightly sweet, slightly spicy flavors. Author: CDKitchen Total Time: over 5 hrs Serves: 4 Yield: 4 Cook Time: PT5H Ingredients 3 pounds chicken wings 1 1/2 cups ketchup 1 cup packed brown sugar 1 small onion, finely chopped 1/4 cup finely chopped red bell pepper 2 tablespoons chili powder 2 tablespoons Worcestershire sauce 1 1/2 teaspoons crushed red pepper flakes 1 teaspoon ground mustard 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon black pepper Directions Cut the chicken wings at the joints and discard the tips. In a large bowl, combine the ketchup, brown sugar, onion, and bell pepper. Stir to blend. Add the remaining ingredients and mix until combined. Add the wings to the bowl and toss well to combine. Add the wings and sauce to a 4-quart crock pot. Cover the crock pot and cook on low for 5-6 hours or until the chicken is cooked. Serve hot. Source: cdkitchen.com Ginny Butterfield Cranberry Twp, Pa

Chicken Ricotta Meatballs with Spinach Alfredo Sauce Diane Cradoct "A new family favorite!!" See More Made By Diane Cradoct 11 73 Chicken Ricotta Meatballs with Spinach Alfredo Sauce "Juicy, tender chicken meatballs with creamy ricotta, paired with a rich spinach Alfredo sauce for a comforting and elegant dish." Ingredients for the chicken ricotta meatballs: 1 lb ground chicken 1/2 cup ricotta cheese 1/4 cup Parmesan cheese, grated 1/2 cup breadcrumbs (panko or regular) 1 large egg 2 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil (for frying) for the spinach alfredo sauce: 2 tablespoons butter 3 cloves garlic, minced 2 cups fresh spinach, chopped 1 cup heavy cream 1/2 cup Parmesan cheese, grated salt and black pepper, to taste 1/4 teaspoon nutmeg (optional, for added depth) Directions Step 1: Prepare the Meatballs In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Shape the mixture into 1-inch meatballs (about 18–20 meatballs). Step 2: Cook the Meatballs Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside. Step 3: Make the Spinach Alfredo Sauce In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds, until fragrant. Stir in the spinach and cook for 2–3 minutes, until wilted. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. Let the sauce simmer for 2–3 minutes, until slightly thickened. Step 4: Combine and Serve Return the meatballs to the skillet, gently spooning the sauce over them. Simmer for 2–3 minutes to heat through and allow the flavors to meld. Serve over pasta, rice, or with crusty bread for a complete meal. Why You’ll Love This Recipe Tender and Flavorful Meatballs: Ricotta adds moisture and richness to the chicken. Creamy Spinach Sauce: A luscious Alfredo base with added nutrients from fresh spinach. Versatile: Pair with your favorite sides or enjoy as an appetizer. Pro Tips Make Ahead: Prepare and freeze the meatballs raw or cooked for easy meal prep. Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce. Add a Kick: Sprinkle red pepper flakes into the sauce for a spicy twist. This Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe is the perfect blend of comfort and sophistication. Whether for a family dinner or a special occasion, it’s sure to impress! Source: seobegi.com Ginny Butterfield Cranberry Twp, Pa

Recipe courtesy of Steve Jackson for Food Network Kitchen From: Food Network Magazine Triple Chocolate Cinnamon Rolls rated 4.3 of 5 stars3 Reviews Level: Easy Total: 3 hr 50 min (plus cooling) Active: 50 min Yield: 12 servings Nutrition Info Cinnamon rolls for chocolate lovers. We took a classic soft and pillowy cinnamon roll recipe, coated in a thick sweet glaze, and added chocolate three ways. Cocoa powder is added to the dough, and decadent chocolate hazelnut spread is added to the center along with a generous sprinkle of cinnamon sugar and chopped hazelnuts. After they are baked, these cinnamon rolls get coated in a rich chocolate glaze. Ingredients Deselect AllFor the Dough: 1 cup whole milk 1 1/4-ounce packet active dry yeast 1/4 cup plus 1/4 teaspoon granulated sugar 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and dish 1 large egg yolk 2 teaspoons pure vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons Dutch-process unsweetened cocoa powder 1 teaspoon kosher saltFor the Filling: 1/4 cup granulated sugar 2 teaspoons ground cinnamon 6 tablespoons unsalted butter, softened 2/3 cup chocolate-hazelnut spread (such as Nutella) 1/3 cup finely chopped hazelnutsFor the Glaze: 2 ounces semisweet chocolate, chopped, plus shaved chocolate for topping 1 1/2 cups confectioners’ sugar 5 tablespoons milk 2 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract Pinch of kosher salt Make the dough: Heat the milk in a small saucepan over low heat until it reaches 100 degrees F on a thermometer. Remove from the heat and sprinkle the yeast and 1/4 teaspoon granulated sugar on top (do not stir); set aside until foamy, 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture. Add the flour, cocoa powder, remaining 1/4 cup granulated sugar and salt to the bowl of a stand mixer. Mix with the dough hook on medium speed to combine. Make a well in the center, add the milk mixture and beat on medium speed. Increase the speed to medium-high and continue beating until the dough is sticky and elastic, about 6 minutes. (Alternatively, stir the yeast mixture into the flour mixture in a bowl with a wooden spoon, then knead by hand.) Transfer the dough to a clean surface and form into a ball. Brush a clean bowl with melted butter. Add the dough and turn to coat in the butter; cover with a kitchen towel and set aside in a warm place until doubled in size, about 1 1/2 hours. Make the filling: Butter a 9-by-13-inch baking dish. Stir together the granulated sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface and pat into a rectangle, then roll out into a 10-by-18-inch rectangle. Spread the softened butter over the dough, leaving a 1-inch border along one long side; sprinkle the cinnamon sugar over the top. Dollop teaspoons of the chocolate-hazelnut spread all over the dough, about 1 inch apart, then sprinkle the hazelnuts all over. Brush the unbuttered border with water. Starting from the opposite long side, tightly roll up the dough, shaping it with your hands into an even log (it will be 22 to 24 inches at this point). Pinch the seam to seal. Trim the ends of the log, then cut it into 12 rounds, about 1 1/2 inches thick. Place cut-side up in the baking dish. Cover loosely with plastic wrap and set aside in a warm place until doubled in size, 1 to 1 1/2 hours. Preheat the oven to 350 degrees F. Uncover the rolls. Bake until they spring back when gently pressed, 25 to 30 minutes. Let cool 15 minutes. Meanwhile, make the glaze: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool. Whisk together the confectioners’ sugar, milk, melted butter, melted chocolate, vanilla and salt in a medium bowl until smooth. Spoon and spread the glaze all over the rolls and sprinkle with shaved chocolate. Source: Food Network ~~~~~ Rhonda in MO

Recipe courtesy of Food Network Kitchen The Best Chicken Noodle Soup rated 4.7 of 5 stars50 Reviews Level: Easy Total: 1 hr 45 min Active: 20 min Yield: 8 servings Nutrition Info We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe—first they’re simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying. Ingredients Deselect All 5 medium carrots, peeled 5 large stalks celery, trimmed 1 large yellow onion, peeled and halved 3 pounds chicken leg quarters (about 4 legs) 10 whole black peppercorns 2 sprigs rosemary 2 sprigs thyme 1 bay leaf 4 sprigs flat-leaf parsley Kosher salt and freshly ground black pepper 4 ounces wide egg noodles (about 4 cups) Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes. Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot. Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes. While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve. When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat. Source: Food Network ~~~~~ Rhonda in MO

Recipe courtesy of Dana Beninati for Food Network Kitchen Air Fryer Doughnuts rated 3.8 of 5 stars25 Reviews Level: Easy Total: 4 hr Active: 1 hr Yield: 8 doughnuts Nutrition Info Who doesn’t love a doughnut? With the help of an air fryer, you can enjoy homemade yeast doughnuts without any of the hassle of cooking with hot oil. But are they as good? Well, after much testing, we cracked the code for creating a tender doughnut that is not deep fried – it’s all about using a combination of all-purpose and cake flour. This recipe results in a tender doughnut that is lighter than air. Dusted in cinnamon sugar, these become simply irresistible! Ingredients Deselect All 2 1/4 teaspoons active dry yeast 3/4 cup whole milk, warmed (110 degrees F) 1 large egg 2 tablespoons canola oil 1/2 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted, plus more for the bowl 2 1/4 cups all-purpose flour, plus more for dusting 1 cup cake flour (not self-rising) 1/2 cup sugar 1/2 teaspoon kosher salt 2 tablespoons ground cinnamon Special equipment: a 6-quart air fryer, a doughnut cutter or wide-mouth mason jar and a metal pastry tip or shot glass Sprinkle the yeast over the warm milk in a liquid measuring cup. Let stand until foamy on top, about 10 minutes. Beat the egg and oil using a stand mixer fitted with the paddle attachment on medium speed until combined. Add the vanilla, 2 tablespoons of the melted butter, and the yeast mixture. Mix on low speed until combined. Whisk the all-purpose flour, cake flour, 1/4 cup of the sugar, and the salt in a medium bowl. Add to the stand mixer in two additions, mixing on low speed after each addition until combined. Continue beating on medium speed, scraping down the sides of the bowl as needed, until the dough is no longer sticky to the touch, about 1 minute. Turn the dough out onto a lightly floured surface. Knead into a smooth ball. Brush a large bowl with melted butter. Add the dough and cover with a clean kitchen cloth. Let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured surface. Roll out to 1/2 inch thick. Cut out 8 doughnuts with a doughnut cutter (or use a wide-mouth Mason jar to create the outer edge and the wide end of a metal pastry tip or a shot glass for the inner edge). Reserve the smaller rounds for making doughnut holes. Cover with the clean cloth and let rise for 30 minutes more. Place half of the doughnuts in a 6-quart air fryer and cook at 350 degrees F until golden brown all over, 5 to 6 minutes. Remove to a cooling rack and repeat with the remaining doughnuts and doughnut holes. Brush the doughnuts on all sides with the remaining 2 tablespoons melted butter. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl. Place the doughnuts into the cinnamon sugar and sprinkle to coat on all sides. Serve warm or at room temperature. Cook’s Note Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide. Source: Food Network ~~~~~ Rhonda in MO

Recipe courtesy of Steve Jackson for Food Network Kitchen From: Food Network Magazine Pepperoni Grilled Cheese rated 4.6 of 5 stars5 Reviews Level: Easy Total: 15 min Active: 15 min Yield: 4 servings Nutrition Info This elevated recipe takes everything you know and love about garlic bread and pizza, and combines it into a grilled cheese sandwich unlike any other. We slather the outside of the bread with an assertive garlic Parmesan butter to create a delicious golden brown, crispy exterior. Layers of melted mozzarella and pepperoni make up the inside. Ingredients Select All 1 stick softened butter 1/2 cup grated Parmesan cheese 1 clove garlic, grated 1 tablespoon minced fresh parsley Kosher salt and freshly ground pepper 8 slices white bread 12 slices low-moisture mozzarella cheese 24 slices pepperoni Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper. On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich. In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt. Source: Food Network ~~~~~ Rhonda in MO

Classic French Onion Soup The key to a great French onion soup is perfectly caramelizing the onion—patience is a virtue here—and will assure the end result is going to be delicious.Recipe Ingredients: 4 tablespoons butter 6 onions, thinly sliced 1 tablespoon all-purpose flour 6 cups beef broth 1 teaspoon salt 1/2 teaspoon ground black pepper 6 slices French bread, toasted 1 cup shredded Gruyère cheeseCooking Directions: In a large kettle, melt butter over low heat and cook onion, stirring occasionally, until deep golden brown, about 45 to 60 minutes. Sprinkle with flour and cook, stirring, for 3 minutes. Add beef broth slowly to onion mixture, stirring constantly until mixture boils. Reduce heat and simmer, covered, for 20 minutes. Season with salt and pepper. Preheat broiler. Place toast in individual oven-safe soup bowls. Sprinkle half of the Gruyère cheese over the slices of toast. Pour soup into each bowl and top with remaining cheese. Place the bowls under broiler about 4 inches from the heat for 3 minutes or until cheese is melted and bubbly. Serve immediately. Makes 6 servings. Source: Cooks Recipes ~~~~~ Rhonda in MO

Rhubarb Cake Moist and flavorful, this rhubarb cake has a cinnamon and sugar coconut topping.Recipe Ingredients: 1 1/2 cups firmly packed brown sugar 1/2 cup butter, softened 2 large eggs, beaten 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup milk 1 teaspoon vanilla extract 2 cups chopped rhubarb 1/2 cup granulated sugar 1/4 teaspoon ground cinnamon 1 cup sweetened flaked coconutCooking Directions: Preheat oven to 350°F (175°C). Cream together brown sugar and butter; add beaten eggs. Sift together flour, salt, baking powder, and baking soda. Add alternately with milk and vanilla. Stir in chopped rhubarb. Pour the batter into a greased 13x9x2-inch baking pan. Mix together sugar, cinnamon, and coconut; spread over the cake. Bake for 40 to 50 minutes or until set. Makes 12 servings. Source: Cooks Recipes ~~~~~ Rhonda in MO