开云体育

Garlic Butter Zoodles with Herbs Adapted from PinchOfYum Ingredients Serves 4 6 zucchini 6 tablespoons butter (vegan is a option) 4 cloves garlic, minced (use 6 if you love garlic like me) 2 large handfuls fresh basil leaves, chopped 5 large handfuls fresh baby spinach, chopped 2 teaspoons fine grain sea salt 1 teaspoon ground black pepper Grated Parmesan cheese Directions Using a spiralizer or a peeler create zucchini spaghetti (always read the directions for your spiralizer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini. Heat one tablespoon of butter in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan. Wipe the pan and melt the remaining tablespoons of butter over low heat. Add minced garlic and saute’ for about 5 minutes, until fragrant. Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary). Add chopped basil and spinach to the skillet and stir until wilted about 1 minute. Turn the heat to medium-high, add zoodles and saute’ for 2 minutes, stirring constantly until heated through. Season with salt and pepper, sprinkle with grated Parmesan cheese and serve. Source: Gimme Some Oven “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Christmas pudding is a traditional British dessert that’s rich, dense, and filled with warm spices, dried fruits, and a hint of brandy, making it the perfect festive treat for the holiday season. Steamed for hours, this decadent pudding develops deep, complex flavors, and it’s often made weeks in advance to allow the flavor to mature. Served with brandy sauce or a dollop of whipped cream, this holiday classic is a show stopper that brings a sense of nostalgia and warmth to any Christmas feast. British dessert Ingredients 1 1/2 cups mixed dried fruit (raisins, currants, chopped dried apricots, etc.) 1/2 cup mixed candied peel 1/4 cup brandy (plus more for flaming) 1/2 cup dark brown sugar 1/2 cup breadcrumbs 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon baking powder 1/2 cup suet or unsalted butter, chilled and grated 1 large apple, peeled and grated 2 large eggs 1/4 cup milk Zest of 1 orange Zest of 1 lemon A pinch of salt Instructions Prepare the Fruit: In a large bowl, combine the dried fruit, candied peel, and brandy. Stir well, cover, and let it soak overnight (or at least for several hours) to allow the fruit to absorb the brandy. Make the Pudding Batter: In a separate bowl, mix together the brown sugar, breadcrumbs, flour, cinnamon, nutmeg, cloves, baking powder, and a pinch of salt. Add the grated suet or butter, grated apple, orange and lemon zest, and the soaked fruit mixture (with any remaining liquid). Add Wet Ingredients: Beat the eggs and milk together, then pour them into the dry ingredients. Mix everything thoroughly until well combined. Prepare for Steaming: Grease a 1.5-liter pudding basin or heatproof bowl. Spoon the pudding mixture into the bowl and smooth the top. Cover the top of the bowl with a layer of parchment paper and then a layer of foil, securing it tightly with string around the rim. Steam the Pudding: Place the pudding basin in a large saucepan. Fill the saucepan with water until it reaches halfway up the sides of the basin. Cover the pan with a lid and steam the pudding for about 5-6 hours, checking the water level occasionally and adding more if needed. Cool and Store: Once cooked, remove the pudding from the saucepan and let it cool. You can store the pudding for up to a month, wrapped tightly in foil and stored in a cool, dark place. The flavors will continue to develop. Reheat and Serve: On Christmas Day, steam the pudding again for 2 hours before serving. For a traditional touch, warm some brandy, pour it over the pudding, and carefully set it alight before serving.

BROWN RICE TABBOULEH (6 servings) List of 10 items ? 3 cups cooked brown rice ? 3/4 cup chopped cucumber ? 3/4 cup chopped tomato ? 1/2 cup chopped fresh parsley ? 1/4 cup chopped fresh mint leaves ? 1/4 cup sliced green onions ? 1/4 cup olive oil ? 1/4 cup lemon juice ? 1/2 teaspoon salt ? 1/4 teaspoon freshly ground black pepper list end Combine rice, cucumber, tomato, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in large bowl. Toss well and chill. Nutrition Facts: (per 1/6 of recipe), Calories, 201; Total Fat, 10g; Sodium, 204mg; Total Carbohydrate, 25g; Dietary Fiber, 2g; Protein, 3g. SOURCE: Recipe courtesy of the USA Rice Federation. For more information about rice, visit www.usarice.com “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

BROWN RICE Printed from COOKS.COM 1 c. Basmati rice (white or brown) 1 lg. onion (cut in 1/2 inch pieces) 3 tbsp. butter, butter or olive oil 1 tsp. salt Fry onion slowly until dark brown. Add washed rice and fry for a few minutes mixing well. Add salt and water to cover 1/2 inch (approximately 2 cups). Bring to rolling boil. Cover, lower heat to lowest and cook until you hear it begin to fry on bottom and grains "stand at attention". Serve immediately. Variation: After onions are fried to translucent, add 1 cup finely chopped mushrooms and proceed as above.

Christmas bread is a festive and flavorful treat that’s perfect for the holiday season. This sweet, spiced bread is studded with dried fruits and nuts, often with a hint of citrus zest, making it a fragrant and delicious addition to any holiday table. Whether enjoyed at breakfast, as a snack or alongside a cup of tea, this bread is filled with the warmth of cinnamon and nutmeg, bringing the comforting flavor of Christmas in every bite. Ingredients: 3 cups all-purpose flour 1/4 cup granulated sugar 1 packet (2 1/4 tsp) active dry yeast 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground nutmeg 3/4 cup warm milk 1/4 cup unsalted butter, melted 2 large eggs 1 tsp vanilla extract 1/2 cup mixed dried fruits (raisins, cranberries, etc.) 1/4 cup chopped nuts (almonds, walnuts, etc.) Zest of 1 orange or lemon (optional) Powdered sugar for dusting (optional) Instructions: In a large mixing bowl, whisk together the flour, sugar, yeast, salt, cinnamon, and nutmeg. In a separate bowl, combine the warm milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Add the dried fruits, nuts, and citrus zest (if using) and knead until evenly distributed. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Punch down the dough and shape it into a loaf. Place it in the prepared pan, cover, and let it rise for another 30 minutes. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving for a festive touch.

Teriyaki Chicken and Brown Rice Serves 4 1 lb boneless skinless chicken breast , cut into strips (I get chicken already cut for stir fry) 1 tablespoon vegetable oil 1 1/2 cups water 1/4 cup low-sodium teriyaki sauce or 1/4 cup low sodium soy sauce 1/2 teaspoon garlic powder 2 cups Minute brown rice , uncooked 2 cups fresh broccoli florets (or frozen) 1/2 cup peanuts (optional) or 1/2 cup cashews (optional) Add the oil to a skillet and heat. Then add the chicken and cook until lightly browned. Stir in the garlic powder, teriyaki sauce and water. Bring to a boil. Add the broccoli, rice and peanuts and stir. Cover the skillet and turn the heat to low. Cook for 5 minutes or until it is cooked through. Remove from stove top and let stand 5 minutes __._,_.__ “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Pickle de Gallo If you're a pickle lover, you're going to go crazy for this pickle de gallo dip! It's perfect on tortilla chips, but we've also used it to top hot dogs and hamburgers. So fresh, crisp, and bursting with dill pickle flavor! CourseAppetizer CuisineAmerican Prep Time10minutes minutes Cook Time0minutes minutes Chill Time1hour hour Total Time1hour hour 10minutes minutes 开云体育s10 Calories7kcal AuthorKarly Campbell About Look here for more information about the founder of Bunsinmyoven.com and other publishings Karly has been a part... Ingredients 1 1/2 cups diced dill pickles about 2 whole pickles ? cup diced yellow onion ? cup diced red bell pepper 1 small jalapeno minced 1 clove garlic minced ? cup pickle brine 2 tablespoons minced fresh dill Instructions Add everything to a small bowl and stir to combine. Refrigerate for at least 1 hour before serving. Serve with tortilla chips for dipping or over hot dogs or burgers. Notes Be sure to chop your veggies fairly small and evenly for a nice texture. For a more mild dip: Remove the membranes and seeds from the jalapeno. Reduce the amount of jalapeno to taste. For a spicier dip: Swap the jalapeno for a serrano pepper and do not remove the seeds or membranes. Nutrition 开云体育: 0.25cup | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 174mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.1mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Easy Refried Beans Rich, creamy, and so easy! These refried beans start with canned pinto beans, but we doctor them up and turn them into restaurant quality refried beans! CourseSide Dish CuisineMexican Prep Time5minutes minutes Cook Time15minutes minutes Total Time20minutes minutes 开云体育s8 Calories157kcal AuthorKarly Campbell Ingredients 30 ounces canned pinto beans 2 tablespoons olive oil 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons flour ? cup chicken broth more as needed 1/2 cup shredded Mexican blend cheese 1 teaspoon salt more or less to taste Instructions Drain and rinse the canned beans. Add the olive oil to the bottom of a sauce pan and heat over medium heat. Add the chili powder, cumin, onion powder, and garlic to the oil and toast the spices, stirring constantly, for about 1-2 minutes or until fragrant. Do not burn the spices. Stir in the flour to form a paste and cook for 1 minute. Add the beans to the pot and stir well to combine. Heat over medium heat until beans are warmed through. Use a potato masher to mash the beans. Add the broth and cheese to the beans and stir to combine. Once cheese is melted, taste beans and season with salt to taste. Add additional broth to thin the beans out, if you prefer a thinner consistency. Continue cooking beans for 5 minutes to fully heat through and let the flavors distribute. Serve hot with additional cheese sprinkled on top, if desired. Notes We like our beans on the saltier side. We start with a teaspoon of salt and add more to taste. You may use any type of cheese you like. Cheddar, monterey jack, and pepperjack are all delicious.Nutrition Calories: 157kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 690mg | Potassium: 335mg | Fiber: 5g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Instant Pot Mexican Rice Instant Pot Mexican Rice is easy to make and is the ultimate side to go with tacos, burritos, fajitas, and all your favorite Mexican dishes! We use the Instant Pot to cook the rice perfectly every time - turns out nice and fluffy! CourseSide Dish CuisineMexican Prep Time2minutes minutes Cook Time3minutes minutes Time to Pressure + Release15minutes minutes Total Time20minutes minutes 开云体育s6 Calories216kcal AuthorKarly Campbell Ingredients 1 ? cups long grain white rice 1 ? cups chicken broth 2 tablespoons butter 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons tomato bouillon Instructions Add the rice to a mesh strainer and rinse with cool running water until the water runs clear. Place the rice in the Instant Pot along with the rest of the ingredients. Stir to combine. Place the lid on the Instant Pot, set the vent to sealing, and cook on high pressure for 3 minutes. Let the pressure release naturally for 10 minutes and then quick release any remaining pressure. Fluff the rice with a fork and serve. Notes Be sure to use regular long grain rice and not Minute rice. Minute rice is parcooked and will not work in this recipe. Tomato bouillon can be difficult to find in store, but check your local Walmart or purchase from Amazon. It’s a big flavor bomb, adding loads of bright tomato flavor. It does have MSG so you may choose not to use it if you avoid this ingredient. We’ve done our own research and are very comfortable using MSG, but it’s a personal choice. Garnish with a bit of minced cilantro or parsley for a pop of color. We often make our white queso (just 3 ingredients!) and drizzle it over the top of our rice, just like we do at our local Mexican restaurant. The kids go bonkers for it. Nutrition Calories: 216kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 314mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 117IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.5mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Instant Pot Vegetable Soup The simplest way to get dinner on the table and it uses up some pantry staples that we always keep on hand in our kitchen. CourseSoup CuisineAmerican Prep Time5minutes minutes Cook Time10minutes minutes Additional Time15minutes minutes Total Time30minutes minutes 开云体育s6 servings Calories159kcal AuthorKarly Campbell Equipment Pressure Cooker Ingredients 1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 14 ounces canned diced tomatoes 12 ounces frozen peas and carrots 12 ounces frozen green beans 12 ounces frozen corn 3 ? cups beef broth, see note 1 tablespoon Worcestershire sauce 1 teaspoon Italian seasoning 1 teaspoon cracked pepper ? teaspoon salt ? cup fresh chopped parsley Instructions Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Stir in the onion and cook until transclucent, stirring often, about 5 minutes. Stir in the garlic and cook for 30 seconds or until fragrant. Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine. Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes before opening the quick release valve. Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired. Serve immediately. Notes To make this recipe vegan, use vegetable broth instead of beef broth and omit the Worcestershire sauce (it contains anchovies). Nutrition 开云体育: 1bowl | Calories: 159kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 891mg | Potassium: 666mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6064IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 3mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Cherry Bubble Breakfast Bake SERVES8COOK TIME40 Min There are some occasions when it's okay to have something extra-sweet and decadent for breakfast. One of those occasions is Christmas morning, which is why we came up with this amazing recipe for Cherry Bubble Breakfast Bake. It's easy to throw together, feeds the whole family, and is perfectly sweet. One whiff will get them all out of bed! What You'll Need 1 (21-ounce) can cherry pie filling 2 teaspoons almond extract 2 (16.3-ounce) cans refrigerated biscuits, cut in half, then cut into thirds 1/4 cup sliced almonds 1/2 cup confectioners' sugar 1 tablespoon milk What to Do Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, combine cherry pie filling and almond extract; mix well. Add biscuits and toss until evenly coated. Place mixture in baking dish and sprinkle with almonds. Bake 40 to 45 minutes or until dough is cooked in center. Let cool slightly. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over top and serve warm. Source: Mr Food ~~~~~ Rhonda in MO

Easy Corn Fritters MAKES2 dozenCOOK TIME15 Min Our recipe for Easy Corn Fritters is a take-off on a traditional American classic. We've made it as easy as possible 'cause after all, isn't that what we need these days? What You'll Need 1 3/4 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon black pepper 2 eggs, beaten 1/4 cup salsa 1 (14-3/4-ounce) can cream-style corn 1 cup fresh or frozen corn (thawed if frozen) 1/4 cup vegetable oil, or more as needed What to Do In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns. In a large skillet over medium heat, heat 1 tablespoon oil . Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter. Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used. Just a Suggestion! Our Easy Corn Fritters can be served with an omelet instead of home fries, as an appetizer by themselves, or with warm salsa for dipping. Source: Mr Food ~~~~~ Rhonda in MO

Joe's Key Lime Pie 33 Comments SERVES8CHILL TIME2 HrCOOK TIME10 Min Joe's Key Lime Pie recipe comes direct from the revered Joe's Stone Crab restaurant, a landmark in Miami's South Beach section. Luscious and creamy, key lime pie is a tart, yet sweet, dessert that satisfies everyone's taste buds. What You'll Need 3/4 cup graham cracker crumbs 5 tablespoons butter, melted 1/3 cup sugar 3 egg yolks 1 1/2 teaspoon grated lime zest 1 (14-ounce) can sweetened condensed milk 2/3 cup Key lime juice (see Tips) What to Do Preheat oven to 350 degrees F. Coat bottom of a 9-inch pie plate with cooking spray. In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix well then press mixture over bottom and up sides of prepared pie plate to form a crust; set aside. In a medium bowl with an electric mixer on medium speed, beat egg yolks and lime zest 5 minutes, or until fluffy. Gradually add sweetened condensed milk and continue beating 3 to 4 minutes. Reduce speed to low and gradually beat in lime juice just until combined. Pour filling into pie crust. Bake 10 minutes, or until firm in the center. Remove from oven and let cool on a wire rack, then cover and chill at least 2 hours before serving. Tips If you can’t find fresh Key limes or Key lime juice, it’s okay to substitute regular limes, even though it won’t be exactly the same. This is best served very cold, so we recommend placing it in the freezer for 15 to 20 minutes before serving. Just before serving, top pie with whipped cream or whipped topping and garnish with lime slices, if you’d like. Source: Mr Food ~~~~~ Rhonda in MO

Citrus Twist Pasta 1 Comment Citrus Twist Pasta Do you ever mix fruit into your pasta salad? It can be pretty tasty! Our Citrus Twist Pasta is full of bright an... SERVES8CHILL TIME1 HrCOOK TIME10 Min Do you ever mix fruit into your pasta salad? It can be pretty tasty! Our Citrus Twist Pasta is full of bright and citrusy flavors, thanks to the addition of mandarin oranges and creamy yogurt. Give this a try and fall in love with something new! What You'll Need 1 pound tri-colored twist pasta 1 (8-ounce) container lemon-flavored yogurt 1 (8-ounce) container orange-flavored yogurt 1 teaspoon salt 1/2 teaspoon black pepper 2 cups fresh baby spinach, washed 2 (11-ounce) cans mandarin oranges, drained What to Do Cook pasta according to package directions; drain, rinse, drain again and allow to cool slightly. In a large bowl, combine lemon and orange yogurts, salt, and pepper; mix well. Add pasta and mix well, then add spinach and oranges, mixing until thoroughly combined. Cover and chill at least 1 hour before serving. Source: Mr Food ~~~~~ Rhonda in MO

The Easiest Potato Pancakes MAKES10COOK TIME15 Min We took all the work out of Grandma’s old-fashioned potato pancakes, without sacrificing the taste or crispy-crunchy texture. The secret is, rather than grating the potatoes by hand, we start off with refrigerated ones. This means we get the old-world flavor, without all the old-work work. What You'll Need 1 (20-ounce) package refrigerated shredded potatoes 1 egg, beaten 1/2 cup all-purpose flour 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1/3 cup vegetabe oil Sour cream for garnish What to Do In a large bowl, combine potatoes and egg; mix well. Add flour, onion powder, salt, and pepper; mix until thoroughly combined. Measure out a heaping 1/4 cup of potato mixture and form it into a patty. Place on a platter. Repeat with remaining mixture. In a large skillet over medium heat, heat oil until hot but not smoking. In batches, place potato pancakes into oil and cook 3 to 4 minutes per side or until golden on both sides. Drain on a paper towel-lined platter; serve warm with a dollop of sour cream. Test Kitchen Tip These also taste great topped with applesauce or with a sprinkle of cheddar cheese and bacon bits. Source: Mr. Food ~~~~~ Rhonda in MO

Chicken tetrazini is a classic, comforting casserole that combines tender chicken, spaghetti, and a creamy mushroom sauce. This dish is rich and satisfying, with a sauce made from a blend of cream, chicken broth, and Parmesan cheese, flavored with garlic and herbs. The pasta is tossed with the sauce and chicken, then baked until bubbly and golden brown. Perfect for family dinners or gatherings, Chicken Tetrazzini is a timeless recipe that brings warmth and comfort to the table. Tetrazzini Parmesan cheese Ingredients: 12 oz spaghetti or linguine 2 cups cooked chicken, shredded 2 cups sliced mushrooms 1 onion, finely chopped 3 cloves garlic, minced 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 teaspoon dried thyme Salt and pepper to taste 1/2 cup breadcrumbs (optional for topping) Fresh parsley for garnish Instructions: Cook the Pasta: Cook the spaghetti according to package instructions. Drain and set aside. Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until softened. Add the mushrooms and cook until tender. Stir in the flour and cook for 1-2 minutes. Gradually add the chicken broth and cream, whisking until smooth and thickened. Stir in the Parmesan cheese, thyme, salt, and pepper. Combine the Ingredients: Add the cooked chicken and pasta to the sauce, tossing to coat evenly. Bake: Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Sprinkle with breadcrumbs if desired. Bake for 25-30 minutes, or until bubbly and golden. Serve: Garnish with fresh parsley and serve warm.

This Creamy Potato Bake is a comforting side dish that’s perfect for family dinners, potlucks, or any occasion where you want something warm and satisfying. Layers of tender, thinly sliced potatoes are bathed in a rich, creamy sauce made with butter, garlic, and cheese. The combination of sharp cheddar and Parmesan adds depth of flavor, while the creaminess brings a velvety texture that will melt in your mouth. Baked to golden perfection, this dish has a crispy, cheesy top and soft, creamy layers underneath that will make it an instant favorite. Ingredients: 6 medium-sized potatoes, thinly sliced 2 cups heavy cream 1 cup shredded sharp cheddar cheese ? cup grated Parmesan cheese 2 cloves garlic, minced 4 tbsp unsalted butter 1 tsp salt ? tsp black pepper 1 tsp fresh thyme (optional) ? tsp ground nutmeg (optional) Fresh parsley for garnish Instructions: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Prepare the potatoes: Peel and thinly slice the potatoes (about 1/8-inch thick). Set them aside in a bowl of cold water to prevent browning. Make the creamy sauce: In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Add the heavy cream, salt, pepper, thyme, and nutmeg (if using). Heat the mixture until just simmering, then remove from heat. Layer the potatoes: Drain the potatoes and pat them dry. Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes, and sprinkle with half of the cheddar and Parmesan cheese. Repeat layers: Add the remaining potatoes, pour the rest of the cream sauce over the top, and sprinkle with the remaining cheeses. Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. Serve: Let the potato bake rest for 10 minutes before serving. Garnish with fresh parsley, if desired.

Honey-Vanilla Almond Cake JUMP TO RECIPE Prep30 mins Cook35 mins Active20 mins Cooling Time60 mins Total2 hrs 5 mins Serves10 to 12 servings Makes1 cake Ingredients Unsalted butter, for greasing the pan 1 1/2 cups skin-on or blanched whole almonds, or 1 3/4 cups almond flour (see note) 4 large eggs at room temperature, yolks and whites separated 1/2 cup plus 2 tablespoons honey, divided Scraped seeds from 1/2 of a split vanilla bean pod 1/2 teaspoon baking soda 1 teaspoon kosher salt 2-3 drops juice from 1 whole lemon Sliced almonds, for decorating (optional)Directions Preheat oven to 350°F and position rack in center of oven. Grease a 9-inch springform pan with butter and line the bottom with parchment paper, then grease parchment with butter. If using whole almonds, process in a food processor until finely ground. Sift ground almonds through a flour sifter; set aside coarse almond pieces that don't pass through sifter for another use. You should have 1 3/4 cups almond flour. Alternatively, if using store-bought almond flour, proceed to Step 4. In the bowl of a stand mixer fitted with the paddle, beat egg yolks, 1/2 cup honey, vanilla bean, baking soda, and salt until well combined and lightened in color, about 5 minutes. Add almond flour and beat at low speed until combined, about 1 minute longer. Using a clean stand-mixer bowl and the whisk attachment, whisk the egg whites at low speed until foamy. Add 2-3 drops of lemon juice, increase mixer speed to medium, and mix until soft peaks form, about 10 minutes. Fold 1/3 of beaten egg whites into almond flour batter, stirring well to thoroughly incorporate. Fold half of remaining egg whites into batter as gently as possible, being careful not to deflate whites. Repeat with remaining egg whites. Scrape batter into the prepared pan. Bake for 25 minutes (do not open the oven or move the cake during this time, as it can fall). Rotate cake gently and bake until cake feels solid in the middle when tapped and is a uniform dark brown color, about 10 minutes longer. Meanwhile, warm remaining 2 tablespoons honey in a small saucepan or microwave. Brush cake with warmed honey as soon as it comes out of the oven. Remove the springform pan's outer ring and let cake stand until cool. Decorate cake top with sliced almonds, if desired. Serve once cooled. Cake can be stored overnight at room temperature before serving.Special Equipment 9-inch springform cake pan, food processor (optional), stand mixer, parchment paperNotes This recipe works with whole skin-on almonds, whole blanched almonds, and store-bought almond meal. If you use whole almonds, you will have to grind them into a flour in a food processor, and then sift out the larger pieces (which can be toasted and used as a topping for ice cream or yogurt). 1 1/2 cups whole almonds should yield the 1 3/4 cups of almond flour you will need (the flour has more volume than the whole almonds you start out with). Skin-on almonds will yield a darker-colored cake with a more complex, earthy flavor, while blanched (skinned) almonds will yield a lighter, more delicate cake. Source: Serious Eats ~~~~~ Rhonda in MO

Basque Cheesecake JUMP TO RECIPE Prep50 mins Cook52 mins Active60 mins Cooling Time5 hrs Total6 hrs 42 mins Serves12 servings Makes1 cheesecake Ingredients 32 ounces (900 g) full-fat cream cheese, such as Philadelphia, brought to about 70°F (21°C) 9 1/2 ounces sugar (about 1 1/3 cups; 270 g), plus 1 tablespoon (15 g), divided 5 large eggs, at room temperature 2 large yolks (30 g) from 2 large eggs 8 fluid ounces heavy cream (240 ml), at room temperature 2 teaspoons vanilla extract (8 g; 10 ml) Finely grated zest of 1 whole lemon (about 1 1/2 teaspoons; 45 g) 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 2 tablespoons (20 g) all-purpose flourDirections Adjust oven rack to middle position and preheat oven to 400°F (200°C). Cut two 12- by 16-inch pieces of parchment paper. Arrange the 12- by 16-inch pieces of parchment in an overlapping pattern to line a greased 9- by 3-inch springform cake pan, leaving at least 1 to 3 inches of parchment overhanging the rim of the pan on all sides. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and 9 1/2 ounces (270g) sugar. Mix on medium-low speed, scraping down sides of bowl as needed, until no lumps of cheese remain, sugar is dissolved, and mixture is smooth, 3 to 4 minutes. With mixer on medium-low speed, add eggs one at a time, beating for 10 seconds before adding the next. Add egg yolks, and beat on low speed until fully incorporated, 5 to 10 seconds. Stop the mixer and scrape down sides of the bowl with a silicone spatula, making sure the mixture is smooth and homogenous. Add cream, vanilla, lemon zest, and salt. Mix on low speed until fully combined and smooth, about 15 seconds. Using a fine-mesh strainer, sift flour over batter. Beat on low speed just until combined, 15 to 30 seconds, stopping to scrape down sides of bowl as needed. Pour batter into prepared pan, and refrigerate for at least 30 minutes and up to 1 hour. When ready to bake, remove cake pan from refrigerator, set on a rimmed baking sheet, and sprinkle remaining 1 tablespoon (15g) sugar evenly over surface of batter. Bake cheesecake, rotating pan 180 degrees halfway, until cheesecake jiggles as a whole, surface is deeply browned, and the outer edge feels slightly firm but the inner 4 1/2 to 5 inches still seems wobbly and underdone, 50 to 60 minutes. You can also check doneness with an instant-read thermometer: the cheesecake is done when the very center registers between 150 and 155?F (65.5 to 68?C) when an instant-read thermometer is inserted to a depth of 2 inches. For a more deeply browned top, see notes below. Let cheesecake cool in the pan on a wire rack at room temperature for 1 hour. Refrigerate uncovered for at least 4 hours before unmolding. To unmold the cheesecake, unlatch springform pan and remove pan sides. Holding by parchment overhang, carefully transfer cake to a cutting board or serving plate. Gently peel back parchment from sides of cheesecake, and use a sharp knife to cut into wedges. Serve chilled or allow the cheesecake to come to room temperature before serving. Leftover cheesecake can be covered and refrigerated for up to 3 days.Special Equipment 9-inch springform pan, stand mixer, fine-mesh strainer, rimmed baking sheet Notes If you’d like more color on your cheesecake you can give it a brief stint under the broiler with your oven rack positioned about 7 inches from the top heating element. Be sure to keep a close eye on it as it can go from brown to burned very quickly. Make-Ahead and Storage The cheesecake can be made up to 3 days in advance; once cooled to room temperature after baking, wrap tightly with plastic and refrigerate for up to 3 days. Source: Serious Eats ~~~~~ Rhonda in MO

Italian-American Beef Braciole JUMP TO RECIPE Prep20 mins Cook3 hrs Total3 hrs 20 mins Serves4 to 6 Ingredients For the Braciole: 1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40 g) 1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55 g) 1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15 g), finely chopped 1/4 cup (20 g) pine nuts, lightly toasted and roughly chopped 2 tablespoons (30 ml) extra virgin olive oil 1 medium garlic clove (5 g), minced 3/4 teaspoon freshly ground black pepper, divided 1/4 teaspoon red pepper flakes 1 1/2 pound (675 g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675 g) (see notes) 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 6 large, thin slices prosciutto (about 4 ounces; 115 g) For the Sauce: 2 tablespoons (30 ml) extra virgin olive oil 1 small yellow onion, diced (4 ounces; 115 g) 1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume 3 medium garlic cloves (15 g), minced 1/2 cup (120 ml) dry white wine One 28-ounce (794 g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks 1 1/2 cups (240 g) waterDirections Arrange oven rack in middle position and preheat oven to 350°F (175°C). For the Braciole: In a medium bowl, add breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes and stir until well combined. Set aside. If using a top round roast, slice roast into six 1/2 -inch slices. If using pre-sliced beef, skip to Step 5. Lay steak slices 3 inches apart on a cutting board and cover with plastic wrap. Using meat pounder, flatten slices into rough rectangles measuring no more than 1/4 inch thick. Sprinkle both sides of steaks with salt and remaining 1/2 teaspoon black pepper. Spread the reserved breadcrumb mixture evenly over steaks, then place 1 slice of prosciutto over each breadcrumb-topped steak, folding prosciutto to fit and pressing firmly into steak. Being careful to keep filling in place and starting from a short end of each steak, roll each steak to form a small bundle. Tie each bundle with 2 pieces of kitchen twine to secure. For the Sauce: In a large sauté pan, heat oil over medium-high heat until shimmering. Add braciole bundles and brown on all sides, 6 to 8 minutes total. Transfer browned braciole to a clean plate; set aside. Add onion and salt to the now-empty pan and cook over medium-high heat, stirring occasionally, until translucent, about 6 minutes. Add garlic and cook, stirring constantly, until just fragrant, about 1 minute. Stir in wine, scraping up any browned bits from the bottom of the pan, and cook until mixture reduces by half, about 5 minutes. Stir in tomatoes and water. Nestle the browned braciole bundles into the sauce and bring the sauce to a simmer. Cover the pan with an oven-safe lid or aluminum foil. Place the pan on a rimmed baking sheet and transfer to the oven. Cook, covered, flipping braciole halfway through, for 90 minutes. Carefully remove the lid, flip the braciole again, and continue to cook until the meat is fully tender and sauce thickened to gravy-like consistency, 15 to 45 minutes longer. Season sauce with salt to taste. Use scissors to cut off twine around each bundle. Transfer braciole to a large serving platter or individual plates and spoon sauce overtop. Serve.Special Equipment 12-inch oven-safe sauté pan with lid, butchers twine, meat pounder (if slicing steaks yourself) Notes I strongly encourage you ask your butcher to slice the beef for you, or use thin pre-sliced top round steaks, sometimes sold as “braciole steaks,” can be found in some supermarkets, Italian grocers, or butchers. If cutting steaks from a top round roast yourself, look for a longer, oval shaped roast to create longer thin steaks for wrapping. Make-Ahead and Storage Cooked braciole with sauce can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. Source: Serious E