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Delightfully soft and tender, French breakfast puffs are nostalgic treats that combine the simplicity of a muffin with the indulgence of a cinnamon sugar doughnut. These buttery puffs are rolled in cinnamon sugar right after baking, making them irresistible breakfast or snack options. Perfect for pairing with a steaming cup of coffee or tea, they bring a touch of sweetness to start your day or satisfy your afternoon cravings. Easy to make, these puffs will quickly become favorites for their melt-in-your-mouth texture and comforting flavor. INGREDIENTS For the Puffs: list of 8 items ? 1/3 cup unsalted butter, softened ? 1/2 cup granulated sugar ? 1 large egg ? 1 1/2 cups all-purpose flour ? 1 1/2 teaspoons baking powder ? 1/2 teaspoon salt ? 1/4 teaspoon ground nutmeg ? 1/2 cup whole milk list end For the Coating: list of 3 items ? 1/2 cup unsalted butter, melted ? 1/2 cup granulated sugar ? 1 teaspoon ground cinnamon list end INSTRUCTIONS list of 8 items 1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners. 2. Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and mix well. 3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg. 4. Mix wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. 5. Fill and bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. 6. Prepare the coating: While the puffs bake, melt the butter in a small bowl. In another bowl, mix the sugar and cinnamon. 7. Coat the puffs: Once the puffs are baked, remove them from the muffin tin and allow them to cool slightly. While still warm, dip each puff in the melted butter, ensuring it’s well-coated, then roll it in the cinnamon-sugar mixture. 8. Serve and enjoy: Serve the French Breakfast Puffs warm for the best flavor and texture. list end These puffs are best enjoyed the day they are made but can be stored in an airtight container for up to two days.

Artichoke bruschetta is a delightful and elegant appetizer that brings together the subtle, nutty flavor of artichokes with the fresh brightness of tomatoes, garlic, and herbs. Served on crispy toasted bread, this easy-to-make dish is the perfect starter for gatherings, dinner parties, or a simple weekend snack. The creamy artichoke mixture combined with a hint of lemon and a sprinkle of Parmesan creates a savory topping that pairs beautifully with the crunchy texture of the bruschetta. Whether enjoyed as a light bite or part of a larger spread, Artichoke Bruschetta is a fresh and flavorful addition to any meal. INGREDIENTS list of 9 items ? 1 can (14 oz) artichoke hearts, drained and chopped ? 1 cup cherry tomatoes, diced ? 2 cloves garlic, minced ? 1 tbsp fresh basil, chopped (or 1 tsp dried basil) ? 2 tbsp olive oil ? 1 tbsp lemon juice ? 1/4 cup grated Parmesan cheese ? Salt and pepper to taste ? 1 baguette, sliced and toasted list end INSTRUCTIONS list of 4 items 1. Prepare the topping: In a medium bowl, combine the chopped artichoke hearts, diced cherry tomatoes, minced garlic, and fresh basil. Drizzle with olive oil and lemon juice, then stir in the grated Parmesan cheese. Season with salt and pepper to taste. 2. Toast the bread: Preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 8-10 minutes, or until golden and crisp. 3. Assemble the bruschetta: Spoon the artichoke mixture onto the toasted baguette slices, ensuring each piece is generously topped. 4. Serve: Arrange the bruschetta on a serving platter and garnish with extra basil or Parmesan if desired. list end This Artichoke Bruschetta is a deliciously fresh and savory appetizer, perfect for adding a touch of elegance and flavor to any gathering or casual meal!

Egg salad with cream cheese is a rich and creamy twist on traditional egg salad, adding an extra layer of smoothness with the addition of tangy cream cheese. This recipe combines hard-boiled eggs with cream cheese, mayonnaise and a touch of mustard, creating a velvety, flavorful spread that’s perfect for sandwiches, wraps or as dip with crackers and veggies. The cream cheese elevates texture and makes the salad extra-decadent, while fresh herbs, like dill or chives, add bright, fresh contrast. Whether for lunch, picnics or a quick snack, this egg salad is sure to be a hit. Ingredients: list of 7 items ? 6 hard-boiled eggs, peeled and chopped ? 4 oz cream cheese, softened ? 1/4 cup mayonnaise ? 1 teaspoon Dijon mustard ? 2 tablespoons fresh chives or dill, chopped ? Salt and pepper, to taste ? Lettuce leaves or bread, for serving list end Instructions: list of 4 items 1. Mash the eggs and cream cheese: In a large bowl, mash the chopped eggs with the softened cream cheese until well combined. 2. Mix the salad: Add the mayonnaise, Dijon mustard, chopped herbs, salt, and pepper. Stir until the mixture is smooth and creamy. 3. Adjust seasoning: Taste and adjust the seasoning with additional salt, pepper, or herbs as desired. 4. Serve: Spread the egg salad on your favorite bread, serve on lettuce leaves, or enjoy as a dip with crackers. list end This Egg Salad with Cream Cheese is a rich, creamy, and flavorful option that’s perfect for lunch or a quick snack!

A Spanish omelette, or tortilla espa?ola, is a classic dish from Spain that’s hearty, delicious, and surprisingly simple to make. Made with just a few ingredients—primarily potatoes, onions, and eggs—this dish is a staple in Spanish cuisine and can be enjoyed at any meal of the day. The secret to a perfect Spanish omelette lies in the slow-cooked potatoes and onions, which become tender and infused with flavor. Serve it warm or at room temperature, and pair it with a fresh salad or crusty bread for a satisfying meal. It’s also great as a tapa when cut into small squares. INGREDIENTS: list of 5 items ? 4 medium potatoes, peeled and thinly sliced ? 1 medium onion, thinly sliced ? 6 large eggs ? 1/2 cup olive oil (for frying) ? Salt and pepper to taste list end INSTRUCTIONS: list of 7 items 1. Prepare the ingredients: Peel and slice the potatoes thinly, and slice the onion into thin rings. 2. Cook the potatoes and onions: Heat the olive oil in a large, non-stick skillet over medium heat. Add the sliced potatoes and onions, making sure they are well coated in oil. Reduce the heat to low and cook slowly, stirring occasionally, for about 20 minutes or until the potatoes are tender but not browned. Season with salt and pepper. 3. Beat the eggs: While the potatoes and onions are cooking, crack the eggs into a large bowl and whisk them lightly with a pinch of salt. 4. Combine: Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon and let them cool slightly. Drain any excess oil from the skillet, leaving just enough to lightly coat it. Gently mix the potatoes and onions into the beaten eggs, ensuring all ingredients are combined. 5. Cook the omelette: Reheat the skillet over medium heat. Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly. Cook for about 5 minutes or until the bottom is set but the top is still slightly runny. 6. Flip the omelette: Place a large plate over the skillet and carefully flip the omelette onto the plate. Slide it back into the skillet, uncooked side down, and cook for an additional 3-5 minutes or until fully set and golden brown on both sides. 7. Serve: Let the omelette cool slightly before slicing. Serve warm or at room temperature. list end Enjoy your authentic Spanish omelette! Spanish omelette

Cheese potatoes are a comforting and indulgent dish that combines tender potatoes with rich, melted cheese for an irresistible flavor experience. This recipe is perfect for cozy family dinners or as a side dish at gatherings, offering a creamy, cheesy delight that pairs wonderfully with everything from grilled meats to fresh salads. With a crunchy topping and a gooey interior, these Cheese Potatoes are sure to please cheese lovers and potato enthusiasts alike. Simple to prepare and packed with flavor, this dish will quickly become a favorite at your table. INGREDIENTS: list of 9 items ? 4 large potatoes, peeled and sliced thin ? 2 cups shredded cheese (cheddar, mozzarella, or your favorite blend) ? 1 cup heavy cream or milk ? 1/2 cup sour cream ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? Salt and pepper, to taste ? 1/2 cup breadcrumbs (optional, for topping) ? Fresh parsley, for garnish (optional) list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). 2. Prepare the Potatoes: In a large pot, bring salted water to a boil. Add the sliced potatoes and cook for about 5-7 minutes, or until they are just tender but not fully cooked. Drain and set aside. 3. Make the Cheese Mixture: In a mixing bowl, combine the heavy cream (or milk), sour cream, garlic powder, onion powder, salt, and pepper. Stir in 1 1/2 cups of the shredded cheese until well blended. 4. Layer the Potatoes: In a greased baking dish, layer half of the partially cooked potatoes. Pour half of the cheese mixture over the potatoes. Repeat with the remaining potatoes and cheese mixture, finishing with a layer of cheese on top. 5. Add Topping: If using breadcrumbs, sprinkle them evenly over the top layer of cheese for a crunchy texture. 6. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. 7. Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley, if desired, and serve warm. list end Enjoy your delicious Cheese Potatoes!

Blueberry crumb pie is a delightful combination of juicy, sweet blueberries and a buttery, crispy crumb topping, all nestled in a flaky pie crust. This pie brings out the best of fresh or frozen blueberries, enhanced with a touch of lemon and cinnamon, and the crumb topping adds a satisfying texture with every bite. Whether served warm with a scoop of ice cream or chilled with a dollop of whipped cream, this pie is the perfect dessert for any occasion, especially when you want a taste of summer in every bite. INGREDIENTS: For the pie crust: list of 1 items ? 1 store-bought pie crust or homemade pie dough list end For the blueberry filling: list of 7 items ? 5 cups fresh or frozen blueberries ? 3/4 cup granulated sugar ? 3 tbsp cornstarch ? 1 tbsp lemon juice ? 1 tsp lemon zest ? 1/2 tsp ground cinnamon ? Pinch of salt list end For the crumb topping: list of 5 items ? 1 cup all-purpose flour ? 1/2 cup brown sugar, packed ? 1/2 tsp ground cinnamon ? 1/4 tsp salt ? 1/2 cup unsalted butter, cold and cubed list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish, crimping the edges if desired. 2. Prepare the blueberry filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Gently toss until the blueberries are evenly coated. Pour the blueberry mixture into the prepared pie crust. 3. Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter, and use your fingers or a pastry cutter to blend the mixture until it forms pea-sized crumbs. 4. Top the pie: Evenly sprinkle the crumb topping over the blueberry filling, covering the top completely. 5. Bake the pie: Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, or until the filling is bubbly and the crumb topping is golden brown. If the edges of the crust brown too quickly, cover them with aluminum foil halfway through baking. 6. Cool and serve: Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream. list end This Blueberry Crumb Pie is a wonderful blend of sweet berries and crunchy topping, making it a perfect dessert for any occasion!

Chocolate Bourbon Pecan Pie This Chocolate Bourbon Pecan Pie is a decadent twist on the classic dessert with a velvety chocolate filling, crunchy pecans and just a hint of warmth from the bourbon. This decadent pie is topped with creamy bourbon cinnamon whipped cream, making it the perfect centerpiece for holiday gatherings or special occasions. CourseDessert CuisineAmerican Keywordbourbon chocolate pecan pie, chocolate bourbon pecan pie, pecan pie with bourbon and chocolate Prep Time15minutes minutes Cook Time50minutes minutes 开云体育s8 Calories750kcal AuthorTrish - Mom On Timeout Ingredients Pie 1 unbaked pie crust store bought or homemade 2 cups chopped pecans (toasted, optional, see notes below) 2 tablespoons unsalted butter ? cup dark chocolate chips ? cup packed brown sugar 3 tablespoons all-purpose flour 1 tablespoon unsweetened cocoa powder 3 large eggs room temperature 1 teaspoon ground cinnamon ? cup light corn syrup 1 teaspoon vanilla extract 2 tablespoons bourbon ? teaspoon fine sea salt Bourbon Cinnamon Whipped Cream: 1 cup heavy whipping cream cold 1 tablespoon cornstarch 2 tablespoons granulated sugar 1 tablespoon maple syrup real maple syrup ? teaspoon ground cinnamon ? teaspoon vanilla extract 1? tablespoons bourbon Instructions Preheat your oven to 350°F. Crust Carefully roll out your pie dough and gently press it into a 9-inch pie plate. Press the dough gently into the pie plate and make the edge of the crust decorative by crimping or fluting the dough. No need to pre-bake the crust. 1 unbaked pie crust Filling Sprinkle the roughly chopped pecans on top of the dough, spreading them out into an even layer. (You can toast the pecans first if you want!) 2 cups chopped pecans In a small microwave-safe bowl, combine the butter and chocolate chips. Melt in the microwave in 30 second increments at 50% power, stirring in between, until all the mixture is smooth and the chips are melted. 2 tablespoons unsalted butter,? cup dark chocolate chips In a medium-sized mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, cinnamon, corn syrup, vanilla, bourbon, salt and the melted chocolate mixture. Mix until thoroughly combined and smooth. ? cup packed brown sugar,3 tablespoons all-purpose flour,1 tablespoon unsweetened cocoa powder,3 large eggs,1 teaspoon ground cinnamon,? cup light corn syrup,1 teaspoon vanilla extract,2 tablespoons bourbon,? teaspoon fine sea salt Pour the mixture over the pecans, making sure everything gets coated. Bake on the center rack for approximately 50-60 minutes, or until the top is golden brown and the pie appears barely set. Whipped Cream While the pie is baking, make the whipped cream. Use a stand mixer (with a whisk or a hand mixer. Combine all the whipped cream ingredients in a medium bowl or the bowl of a stand mixer. Starting at medium speed, whip the cream. Increase the speed to high and and whip until stiff peaks form. Store in the fridge until ready to serve the pie. 1 cup heavy whipping cream,1 tablespoon cornstarch,2 tablespoons granulated sugar,1 tablespoon maple syrup,? teaspoon ground cinnamon,? teaspoon vanilla extract,1? tablespoons bourbon Remove the pie from the oven and transfer to a wire rack to cool completely before slicing. Serve with a dollop of whipped cream and enjoy! Notes Storage Information Make Ahead: This pie can be made 1-2 days in advance and stored covered at room temperature. For longer storage, cover tightly and refrigerate for up to 5 days. Freezing: Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil. Transfer to a freezer safe ziploc bag and freeze for up to 3 months. Thaw in the refrigerator overnight. Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Whipped Cream: The whipped cream will stay fresh in the fridge for up to three days. Store in an airtight container.How To Toast Pecans Preheat the oven to 350°F. Spread pecans evenly on a small baking sheet. Bake for 7 to 10 minutes, stirring every minute or so until the pecans are lightly browned and fragrant.

French Onion Grilled Cheese This French Onion Grilled Cheese levels up your grilled cheese game with sweet and savory caramelized onions and gooey, melty cheese all tucked between crispy, golden slices of bread. This sandwich is comfort food at its finest - perfect for lunch, dinner or a cozy snack! CourseMain Dish CuisineAmerican Keywordfrench onion grilled cheese, french onion soup grilled cheese, french onion soup grilled cheese sandwich Prep Time15minutes minutes Cook Time30minutes minutes 开云体育s3 Calories822kcal AuthorTrish - Mom On Timeout Ingredients 2 tablespoons salted butter 1 tablespoon extra virgin olive oil or salted butter 2 large white onions thinly sliced 2 large yellow onions thinly sliced 2 tablespoons Worcestershire sauce 2 teaspoons spicy brown mustard 1 teaspoon Italian seasoning ? teaspoon garlic powder 1 teaspoon granulated sugar helps with the caramelization, optional ? teaspoon fresh ground black pepper ? teaspoon fine sea salt 6 slices bread French, sourdough, brioche, etc. 3 tablespoons mayonnaise optional, for spreading onto the bread 6 slices Provolone cheese 6 slices Gruyere cheese Instructions Heat butter and extra virgin olive oil in a large skillet over medium heat. 2 tablespoons salted butter,1 tablespoon extra virgin olive oil Add the sliced onions, Worcestershire sauce, spicy brown mustard, Italian seasoning, garlic powder, sugar (if using), black pepper and salt. Stir to combine. 2 large white onions,2 large yellow onions,2 tablespoons Worcestershire sauce,2 teaspoons spicy brown mustard,1 teaspoon Italian seasoning,? teaspoon garlic powder,1 teaspoon granulated sugar,? teaspoon fine sea salt,? teaspoon fresh ground black pepper Cook, stirring occasionally, until the onions are golden brown and caramelized (about 20–25 minutes). Cook until the liquid evaporates. Set aside. Heat a clean skillet over medium heat. Spread mayonnaise on one side of each bread slice (optional, for extra crispiness). 6 slices bread,3 tablespoons mayonnaise Place bread in skillet, mayonnaise side down. Top with slices of Provolone, followed by the caramelized onions and finish with Gruyère. 6 slices Provolone cheese,6 slices Gruyere cheese Top with another slice of bread (mayo side facing out). Cook until the bread is golden brown and crispy, and the cheese is melted, about 2-3 minutes per side. Slice in half and serve immediately with your favorite chips. Notes Storage and Make-Ahead Information This sandwich is best made and served immediately. That being said, here are some options for making ahead and storing leftovers: Make Ahead: Caramelized onions can be prepared up to 3 days in advance and stored in the refrigerator. Freezing: Assemble the sandwiches without grilling, wrap them tightly, and freeze for up to 2 months. Thaw before grilling. Reheating: Warm leftovers in a skillet or oven to retain crispness. Caramelizing onions takes time so do not rush the process by turning up the heat. Low and slow cooking ensures the natural sugars develop their deep, sweet flavor. Please see post above for more information, recipe tips and frequently asked questions. Nutrition Calories: 822kcal | Carbohydrates: 51g | Protein: 35g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1670mg | Potassium: 588mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1137IU | Vitamin C: 16mg | Calcium: 999mg | Iron: 4mg Source: Mom on Timeout ~~~~~ Rhonda in MO

Bacon Ranch Cheesy Bread This fantastic Bacon Ranch Cheesy Bread is loaded with amazing flavor and takes just minutes to make! It's a delicious addition to any meal and can be made in the oven or grill! CourseAppetizer, Side Dish CuisineAmerican Keywordcheese bread, cheesy bacon ranch bread, cheesy bread Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes 开云体育s8 servings Calories413kcal AuthorTrish - Mom On Timeout Ingredients 14 ounces French bread one loaf ? cup mayonnaise 1 tablespoon ranch dip mix 2 cups shredded cheese cheddar, Monterey jack, Mexican blend, etc. 4 slices bacon baked and crumbled Instructions In the oven Preheat the broiler. Line a baking sheet with non-stick foil. Set aside. Cut the loaf of bread in half lengthwise. 14 ounces French bread Combine the mayonnaise, ranch, shredded cheese and bacon in a small bowl. ? cup mayonnaise,1 tablespoon ranch dip mix,2 cups shredded cheese,4 slices bacon Use a spatula to equally spread the cheese on each half of the bread. Place under the broiler until golden brown, about 7 to 9 minutes. Let cool slightly before cutting into pieces and serving. On the grill: Preheat the grill. You are going to want to cook this over indirect heat. Cut the loaf of bread in half lengthwise. Place the halves on a large piece of heavy-duty foil. You can double up on the foil if you'd like. 14 ounces French bread Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl. ? cup mayonnaise,1 tablespoon ranch dip mix,2 cups shredded cheese,4 slices bacon Use a spatula to equally spread the cheese on each half of the bread. Place on the grill over indirect heat for about 10 to 12 minutes or until the cheese is melted and bubbling. Let cool slightly before cutting into pieces and serving. Notes Storage Information This cheesy bread is best served immediately, but you can wrap it up in tin foil or put it in an airtight container and store it in the refrigerator for up to 3 days. Reheat it in the oven, air fryer or microwave. Bacon: You can can pan fry the bacon or make baked bacon or even use air fryer bacon. If your broiler runs really hot, bake the bread for 7 to 8 minutes at 400°F and finish under the broiler if you'd like it more crispy. To Air Fry: Assemble as directed, cut into pieces that will fit in your air fryer and air fry for 3 to 5 minutes at 350°F.Nutrition Calories: 413kcal | Carbohydrates: 28g | Protein: 13g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 821mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Calcium: 169mg | Iron: 2mg Source: Mom on Timeout ~~~~~ Rhonda in MO

This Chinese chicken noodle soup is a comforting bowl of deliciousness that combines tender chicken, fresh vegetables, and hearty noodles in a savory, aromatic broth. Perfect for chilly days or whenever you need a quick and healthy meal, this soup is flavored with ginger, garlic, and soy sauce for a classic Chinese-inspired taste. It’s a versatile recipe that can be tailored to your preferences by adding more vegetables, adjusting the spice level, or swapping in your favorite noodles. In just under 30 minutes, you’ll have a soul-warming meal that’s both nutritious and satisfying. INGREDIENTS: list of 17 items ? 1 tablespoon sesame oil ? 3 cloves garlic, minced ? 1 tablespoon fresh ginger, grated ? 6 cups chicken broth ? 2 tablespoons soy sauce ? 1 tablespoon oyster sauce (optional) ? 1 teaspoon rice vinegar ? 1 teaspoon sugar ? 1 pound boneless, skinless chicken breast or thighs, thinly sliced ? 6 ounces Chinese egg noodles or rice noodles ? 1 cup bok choy, chopped ? 1 cup carrots, julienned ? 1 cup shiitake mushrooms, sliced ? 1/2 cup green onions, sliced ? Salt and pepper to taste ? Red chili flakes (optional, for heat) ? Fresh cilantro and lime wedges, for garnish list end INSTRUCTIONS: list of 6 items 1. Prepare the Aromatics Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, stirring until fragrant, about 1 minute. 2. Create the Broth Pour in the chicken broth, soy sauce, oyster sauce (if using), rice vinegar, and sugar. Bring the mixture to a gentle boil. 3. Cook the Chicken Add the sliced chicken to the broth and cook until it’s just cooked through, about 5–7 minutes. 4. Add the Noodles and Vegetables Stir in the noodles and let them cook according to the package instructions, usually 3–5 minutes. Add the bok choy, carrots, and mushrooms in the last 2–3 minutes of cooking. 5. Season to Taste Adjust the seasoning with salt, pepper, and chili flakes if desired. Mix in the green onions. 6. Serve and Garnish Ladle the soup into bowls and garnish with fresh cilantro and a wedge of lime. Serve hot and enjoy! list end This soup is perfect for a quick lunch or dinner and can be made ahead for a meal-prep-friendly option.

Creamy spinach-artichoke dip is the ultimate crowd-pleasing appetizer, perfect for game days, parties, or casual gatherings. This warm, cheesy dip combines the earthy flavors of spinach and artichokes with a rich and creamy base, making it incredibly satisfying with every bite. The blend of cream cheese, sour cream, and Parmesan creates a smooth and flavorful dip, while the artichokes add a delightful texture. Serve it with crispy tortilla chips, crusty bread, or even fresh veggies for a dish that will have your guests coming back for more. INGREDIENTS: list of 11 items ? 1 (10 oz) package frozen spinach, thawed and drained ? 1 (14 oz) can artichoke hearts, drained and chopped ? 8 oz cream cheese, softened ? ? cup sour cream ? ? cup mayonnaise ? 1 cup shredded mozzarella cheese ? ? cup grated Parmesan cheese ? 2 cloves garlic, minced ? ? teaspoon onion powder ? Salt and pepper to taste ? Tortilla chips, bread, or veggies for serving list end INSTRUCTIONS: list of 9 items 1. Preheat the oven to 375°F (190°C). 2. Prepare the spinach by squeezing out as much moisture as possible from the thawed spinach. Set aside. 3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. 4. Add the chopped artichoke hearts, spinach, minced garlic, onion powder, salt, and pepper. Stir to combine evenly. 5. Fold in the shredded mozzarella and half of the grated Parmesan cheese. 6. Transfer the mixture to a baking dish and spread it out evenly. 7. Sprinkle the remaining Parmesan cheese on top. 8. Bake for 20-25 minutes, or until the dip is hot and bubbly, and the top is golden brown. 9. Serve immediately with tortilla chips, toasted bread, or fresh vegetables for dipping. list end Enjoy this creamy, cheesy, and savory dip that will disappear in no time at your next gathering!

This black bean and corn guacamole is a vibrant and flavorful twist on classic guacamole. It’s the perfect appetizer or side dish, bursting with creamy avocado, fresh cilantro and a hint of lime, paired with the heartiness of black beans and the sweetness of corn. The additional texture and flavor make it a perfect complement to tortilla chips, tacos or even as topping for grilled chicken or fish. Whether you’re hosting a party or looking for a healthy snack, this recipe is sure to be a hit! Ingredients: list of 11 items ? 3 ripe avocados, peeled, pitted, and mashed ? 1 cup black beans, drained and rinsed ? 1 cup corn kernels (fresh, frozen, or canned) ? 1/4 cup red onion, finely diced ? 1-2 jalape?os, finely chopped (optional, for heat) ? 1/4 cup fresh cilantro, chopped ? Juice of 2 limes ? 1 garlic clove, minced ? Salt and pepper, to taste ? 1/4 tsp ground cumin (optional) ? 1/2 cup cherry tomatoes, halved (optional) list end Instructions: list of 5 items 1. In a large bowl, mash the avocados until smooth but slightly chunky. 2. Add the black beans, corn, red onion, jalape?os (if using), cilantro, lime juice, and garlic. Stir to combine. 3. Season with salt, pepper, and cumin (if using) to taste. If adding tomatoes, gently fold them in at this stage. 4. Taste and adjust seasoning as needed. 5. Serve immediately with tortilla chips or as a topping for your favorite dish. Enjoy! list end This guacamole can be stored in an airtight container in the refrigerator for up to two days, though it’s best enjoyed fresh.

Creamy pesto pasta is a delightful dish that combines the rich, nutty flavors of classic basil pesto with luscious, creamy sauce. The result is a velvety, herb-infused pasta that’s both comforting and vibrant. This dish is perfect for a quick weeknight meal but fancy enough to impress guests at a dinner party. With just a few ingredients, you can create a restaurant-quality dish that’s packed with flavor. Serve it on its own, or pair it with grilled chicken or shrimp for an extra protein boost. Ingredients: list of 9 items ? 12 oz pasta (penne, fettuccine, or your choice) ? 1/2 cup basil pesto (store-bought or homemade) ? 1 cup heavy cream ? 1/4 cup grated Parmesan cheese ? 1 tablespoon olive oil ? 2 garlic cloves, minced ? Salt and pepper, to taste ? Fresh basil, for garnish ? Optional: Grilled chicken or shrimp, for serving list end Instructions: list of 5 items 1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside. 2. Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. 3. Make the creamy pesto sauce: Reduce the heat to low and stir in the heavy cream, pesto, and Parmesan cheese. Cook for 2-3 minutes, stirring frequently, until the sauce is smooth and slightly thickened. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. 4. Combine the pasta and sauce: Add the cooked pasta to the skillet with the creamy pesto sauce. Toss to coat the pasta evenly, ensuring the sauce clings to every piece. Season with salt and pepper to taste. 5. Serve: Garnish with fresh basil and additional Parmesan cheese if desired. Serve immediately with grilled chicken or shrimp for a heartier meal. list end This creamy pesto pasta is rich, indulgent, and packed with the fresh, vibrant flavors of basil, making it the perfect dish for pesto lovers!

Basil tomatoes are the perfect combination of summer flavor, bringing together the sweetness of vine-ripened tomato with the aromatic punch of fresh basil. This dish is incredibly versatile and can be served as a side, appetizer or even topping for grilled meat or crusty bread. The vibrant colors and simple preparation make it a favorite for quick, healthy meals or entertaining guests. ----- Ingredients list of 7 items ? 4 large ripe tomatoes, sliced ? 1/4 cup fresh basil leaves, chopped or torn ? 3 tbsp extra virgin olive oil ? 1 tbsp balsamic vinegar (optional) ? 2 cloves garlic, minced ? Salt and freshly ground black pepper to taste ? Grated Parmesan or fresh mozzarella (optional) list end ----- Instructions list of 6 items 1. Arrange the tomato slices on a serving platter, slightly overlapping. 2. Scatter the chopped or torn basil leaves evenly over the tomatoes. 3. In a small bowl, whisk together the olive oil, balsamic vinegar (if using), and minced garlic. Drizzle the mixture over the tomatoes and basil. 4. Season generously with salt and freshly ground black pepper to taste. 5. If desired, top with grated Parmesan or slices of fresh mozzarella for an extra layer of flavor. 6. Let the dish sit for 10 minutes to allow the flavors to meld, then serve at room temperature. list end ----- Enjoy these basil tomatoes as a light and refreshing addition to your meal!

Punjabi chicken curry is a rich and flavorful dish hailing from the heart of north India. Known for its robust spices and creamy gravy, this curry is a staple in Punjabi households, often enjoyed with warm naan or steamed basmati rice. The combination of tender chicken simmered in a spiced tomato and onion base creates unforgettable depth. A dollop of yogurt balances the heat, while freshly chopped cilantro provides a vibrant finish. This dish is perfect for family dinner or special occasions, bringing a touch of authentic Indian cuisine to your table. INGREDIENTS: list of 19 items ? 1 kg (2.2 lbs) chicken, bone-in, cut into pieces ? 3 tablespoons mustard oil or vegetable oil ? 2 large onions, finely chopped ? 2 medium tomatoes, finely chopped ? 1 tablespoon ginger-garlic paste ? 2 green chilies, slit ? 1 cup plain yogurt, whisked ? 1 teaspoon turmeric powder ? 2 teaspoons coriander powder ? 1 teaspoon cumin powder ? 1 teaspoon red chili powder (adjust to taste) ? 1 teaspoon garam masala ? 2 bay leaves ? 4-5 whole cloves ? 2-3 green cardamom pods ? 1 stick cinnamon ? Salt to taste ? Fresh cilantro, chopped (for garnish) ? Juice of half a lemon (optional) list end INSTRUCTIONS: list of 8 items 1. Prepare the base: Heat the oil in a large, heavy-bottomed pan over medium heat. Add the bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for 1 minute until fragrant. 2. Cook the onions: Add the chopped onions and sauté until golden brown. This step is crucial for the depth of flavor. 3. Add spices and aromatics: Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes. Add the turmeric, coriander, cumin, and red chili powder, and mix well. 4. Cook the tomatoes: Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture. 5. Add the chicken: Add the chicken pieces and stir to coat them with the spice mixture. Cook for about 5 minutes, allowing the chicken to sear slightly. 6. Simmer the curry: Reduce the heat to low and add the whisked yogurt, stirring constantly to prevent curdling. Season with salt, cover the pan, and let the chicken simmer for 20–25 minutes or until fully cooked. Stir occasionally. 7. Finish with garam masala: Once the chicken is tender and the gravy has thickened to your liking, stir in the garam masala. Adjust seasoning as needed. 8. Garnish and serve: Turn off the heat and garnish with chopped cilantro and a squeeze of lemon juice if desired. Serve hot with naan, roti, or rice. list end Enjoy your authentic Punjabi Chicken Curry, a dish that’s sure to be a crowd-pleaser!

This hearty twist on the classic French onion soup brings together the rich, caramelized flavor of onion with the savory goodness of tender meatballs. The meatballs add a delightful, protein-packed element that makes this soup both comforting and satisfying. Perfect for a chilly evening, this soup pairs beautifully with a slice of crusty baguette topped with melted Gruyere cheese. The broth, infused with beef and herbs, complements the meatballs and onion, creating a dish that’s both familiar and innovative. INGREDIENTS: For the Meatballs: list of 8 items ? 1 lb ground beef ? 1/4 cup breadcrumbs ? 1/4 cup grated Parmesan cheese ? 1 egg ? 2 cloves garlic, minced ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/2 teaspoon dried oregano list end For the Soup: list of 12 items ? 4 large yellow onions, thinly sliced ? 4 tablespoons unsalted butter ? 2 tablespoons olive oil ? 2 cloves garlic, minced ? 1 tablespoon all-purpose flour ? 8 cups beef broth ? 1/2 cup dry white wine (optional) ? 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme) ? 2 bay leaves ? Salt and pepper to taste ? 1 baguette, sliced ? 2 cups shredded Gruyère or Swiss cheese list end INSTRUCTIONS: list of 3 items 1. Make the Meatballs: list of 3 items nesting level 1 ? In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, and oregano. Mix until just combined. ? Roll the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. ? Bake at 375°F (190°C) for 15-20 minutes, or until cooked through. Set aside. list end nesting level 1 2. Prepare the Soup: list of 4 items nesting level 1 ? In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 30-40 minutes. ? Add the minced garlic and cook for another minute until fragrant. ? Sprinkle the flour over the onions and stir to combine. Cook for another 2 minutes to eliminate the raw flour taste. ? Gradually add the beef broth, stirring constantly to prevent lumps. Add the wine (if using), thyme, bay leaves, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. list end nesting level 1 3. Assemble and Serve: list of 3 items nesting level 1 ? Add the cooked meatballs to the simmering soup and let them warm through for about 5 minutes. ? Preheat the broiler on your oven. Ladle the soup into oven-safe bowls, top with slices of baguette, and sprinkle generously with shredded Gruyère or Swiss cheese. ? Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Remove carefully and serve immediately. list end nesting level 1 list end Enjoy this French Onion Soup with Meatballs as a comforting main course or an impressive starter for any dinner party.

Cheesy Lasagna Soup Author: Ashley Recipe type: Dinner Cuisine: Italian Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4-6 This recipe for lasagna soup is indulgent, comforting, and so delicious. Cheesy lasagna soup is easy to make and always a family favorite! Ingredients 1 pound Italian sausage 1 tablespoon olive oil 1 medium yellow onion, chopped finely 3 cloves garlic, minced 4 cups (1 32 oz container) beef broth 1 (15oz) can tomato sauce 2 tablespoons tomato paste 1 (15oz) can of fire roasted tomatoes ? cup ricotta cheese ? cup mozzarella cheese, shredded ? teaspoon dried oregano ? teaspoon red pepper flakes 2 cups lasagna noodles, broken into about 2 inch squares Salt and pepper to taste Fresh basil, for garnish Instructions In a large pot over medium high heat add in olive oil, Italian sausage and onion. Cook until sausage is cooked through and onion is slightly translucent. Add in salt, pepper, oregano, red pepper flakes, garlic, and tomato paste. Cook for about 1 minute. Add in tomato sauce, fire roasted tomatoes and beef broth. Stir until well combined and bring to a boil. Reduce heat to medium low and simmer, covered, for 20 minutes. Bring a separate pan of water to a boil and season water with salt. Cook the lasagna noodles until your desired tenderness. When noodles are done cooking drain and set them aside. After 20 minutes remove the cover from the soup pot. Add pasta to soup and serve. Garnish with mozzarella cheese, ricotta cheese and fresh basil Store leftovers in refrigerator Enjoy! Source: Wishes and Dishes ~~~~~ Rhonda in MO

Copycat Arbys Beef & Cheddars These Copycat Arbys Beef & Cheddars are the ultimate copycat recipe! They taste just like the real thing except you get to skip the drive thru and it’s faster! Onion buns, roast beef, cheddar sauce and the secret red sauce (French dressing) make these sandwiches come together in minutes! 5 from 1 vote Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins 开云体育s4 Ingredients 1 pound ultra thin sliced roast beef from the deli or use pre-packaged, like Hillshire Farms brand ? cup water 1 cup Rico’s nacho cheese ? cup Country French dressing 4 onion buns or use plain buns Instructions In a medium or large skillet, add your roast beef and water. Turn the heat to medium and place a lid on the pan and let the meat steam for about 5 minutes or so, you just want it to be warmed through. Meanwhile in a microwave safe bowl, heat your cheese sauce in 30 second intervals until hot in the microwave. Drain any water off your roast beef and you are ready to assemble. Start with the bottom bun and ? cup of the cheese sauce. To the top bun add ? of the French dressing. To the bottom bun add ? of the roast beef. Top with the top bun and serve! Enjoy warm! Notes Tips and Tricks for these Copycat Arbys Beef & Cheddars: You can wrap these in foil and keep them in the fridge for up to 2 days and just warm them up in the oven. If you don’t like onion buns you can use whatever hamburger style bun you prefer, sesame seed buns are also a great choice. You can add bacon to make their famous Bacon, Beef & Cheddars. I prefer Rico’s nacho cheese but you can use your favorite cheese sauce. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Tik Tok Stuffed Bagels These Tik Tok Stuffed Bagels are going viral and there is a good reason! Bagels are sliced and stuffed with a sweetened cream cheese. They are brushed with a garlic butter and sprinkled with parmesan cheese before getting baked in the oven. These totally take bagels to a whole new level. This includes the directions for the air fryer, as well. 5 from 1 vote Prep Time7minutes mins Cook Time12minutes mins Total Time19minutes mins 开云体育s4 Ingredients 4 bagels of your choice 8 ounces cream cheese softened to room temperature, 1/2 tablespoon sugar ? cup butter 1 teaspoon fresh parsley 1 teaspoon Italian seasoning 1-2 garlic cloves minced 2 teaspoons everything bagel seasoning 1 tablespoon parmesan cheese plus more for topping Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Slice your bagel across into 6 pieces but DO NOT cut all the way through the bagel. In a mixing bowl, mix your softened cream cheese and sugar. Pipe or spoon the cream cheese into each slice that you made in the bagel. In a bowl or dish add the butter, parsley, Italian seasoning, garlic and everything bagel seasoning. Microwave in 30 second intervals until completely melted. Stir in the parmesan cheese. Brush the butter mixture all over the bagels. Bake for 8-12 minutes until the bagels are toasted, the cream cheese melted and the tops are golden. Serve slightly warm! Air fryer Instructions Instead of baking, you can air fry these in an air fryer at 350 degrees for 8-10 minutes. Check at 8 minutes. Some air fryers run hot. Notes Tips and Tricks Store leftovers in an airtight container for up to 3 days. Serve these warm or room temperature. You can customize these by using different flavored bagels, cream cheese and seasoning. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Creamy chicken pot pie is the ultimate comfort food, perfect for a cozy night in. This classic dish combines tender chunks of chicken with a creamy, savory sauce filled with vegetables, all encased in a buttery, flaky pie crust. The filling, rich with the flavors of chicken broth, herbs, and a touch of cream, creates a mouthwatering contrast to the golden crust. Whether you’re enjoying it fresh out of the oven or reheated the next day, this chicken pot pie is sure to be a hit with the whole family. INGREDIENTS: list of 2 items For the Filling list of 13 items nesting level 1 3 cups cooked chicken, shredded or diced 1 cup sliced carrots 1 cup frozen peas 1 cup diced potatoes 1 cup sliced celery 1 small onion, finely chopped 4 tablespoons butter 1/3 cup all-purpose flour 2 cups chicken broth 1 cup milk or heavy cream 1 teaspoon dried thyme 1 teaspoon dried parsley Salt and pepper to taste list end nesting level 1 For the Crust list of 2 items nesting level 1 2 pre-made pie crusts (or homemade pie dough if you prefer) 1 egg, beaten (for egg wash) list end nesting level 1 list end INSTRUCTIONS: list of 8 items 1. Preheat the oven to 425°F (220°C). 2. Cook the vegetables In a large skillet, melt the butter over medium heat. Add the onion, carrot, celery and potato, and cook until the vegetables are tender, about 10 minutes. 3. Make the sauce Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Gradually pour in the chicken broth while stirring, followed by the milk. Continue to cook, stirring constantly, until the sauce thickens. 4. Add the chicken and seasonings Stir in the cooked chicken, peas, thyme, parsley, salt, and pepper. Let the mixture simmer for another 5 minutes. Remove from heat and set aside. 5. Prepare the crust Roll out one pie crust, and line a 9-inch pie pan with it. Pour the filling in the crust. Roll out the second crust, and cover the pie, trimming any excess dough and sealing the edges with a fork or by crimping them. 6. Add egg wash Brush the top crust with the beaten egg for a golden finish. Cut a few slits in the crust to allow steam to escape. 7. Bake Place the pie on a baking sheet to catch any spills. Bake in the preheated oven for 30 to 35 minutes or until the crust is golden brown. 8. Cool, and serve Let the pie cool for about 5 minutes before serving. list end Enjoy your homemade creamy chicken pot pie with a side salad or roasted vegetables for a complete, comforting meal!