开云体育

Tomato Basil Soup You're going to love this Creamy Tomato Basil Soup. It's easy to make, serves a crowd, and is loaded with rich, silky flavor. Plus, you can have it on the table in under 30 minutes! This recipe also pairs perfectly with my ultimate grilled cheese sandwich. CourseAppetizer, Main Course, Soup CuisineAmerican Keywordbasil, soup, tomato soup Prep Time5minutes minutes Cook Time20minutes minutes Total Time25minutes minutes 开云体育s24 Calories257kcal Ingredients 3 quarts 96 ounces total tomato juice 3 cans 28 ounces each crushed tomatoes 1/2 cup sugar* 2 teaspoons kosher salt 2 teaspoons ground pepper 1 1/2 quart heavy cream 1/2 cup chopped basil homemade croutons to garnish Instructions In a large stock pot over medium heat, add the tomato juice, crushed tomatoes, sugar, salt, and pepper. Bring to a boil and simmer for about 10-15 minutes. Add in the chopped basil and heavy cream. Stir to combine. Add more salt and pepper to taste. Cook for about five more minutes to heat through. Serve hot and garnish with homemade croutons. Notes *When I'm making this soup, I add about 1 cup of sugar. I like my tomato-based dishes on the sweeter side. I recommend starting with 1/2 cup sugar and adding more as needed. I find the San Marzano crushed tomatoes to be the best. I recommend using them in this recipe. You can find my recipe for homemade croutons HERE. You can find my recipe for ultimate grilled cheese HERE. Nutrition Calories: 257kcal | Carbohydrates: 15g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 366mg | Potassium: 407mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 2mg Source: Inspired By Charm ~~~~~ Rhonda in MO

Eggplant Parmesan Sandwich 开云体育s: 6 sandwiches Prep Time: 15minutes mins Cook Time: 30minutes mins Total Time: 45minutes mins These heavenly Eggplant Parmesan Sandwiches have crispy fried eggplant layered on a ciabatta roll with parmesan and mozzarella cheeses, marinara sauce, and fresh basil. Great for a hot lunch or dinner! Ingredients For the Eggplant Parmesan: 2 medium eggplants (about 2.5 lbs) 1 cup all-purpose flour 3 cups panko bread crumbs 1 tsp dried oregano 1 tsp garlic powder 4 eggs olive oil for frying salt pepper For Sandwich Assembly: 6 ciabatta rolls 1 cup grated parmigiano reggiano cheese 1 cup marinara sauce (I love Rao's) 1 lb ball of fresh mozzarella sliced thinly olive oil for drizzling fresh basil leaves salt pepper Instructions Slice the eggplants into ?” thick disks. If you have the time, season the slices with salt and set aside on rack to “drain” for 30 minutes. Wipe the salt and excess moisture off with paper towel. If you don’t have the time, you can get away with not doing this step, but you’ll need to season the eggplant more aggressively in later steps. Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water. Dredge the eggplant slices in the flour, shake off the excess, then in the egg, shake off the excess, then into the panko bread crumbs. Set aside. Heat up a skillet over medium heat, and fill with enough olive oil to coat the bottom of the pan about ?” up. Place a single layer of eggplant slices into the skillet and fry for about 5 minutes on each side, until golden brown. Make sure to watch that the eggplant slices aren’t burning, and adjust the heat up or down as needed. Place the fried eggplant slices on a tray, season with salt and pepper, then keep in the warm oven while you finish frying all batches of eggplant. Add more olive oil to the skillet as needed. When you’re done frying all the eggplant, remove the eggplant from the oven and increase the temperature to 350 degrees F. To assemble each sandwich, slice a ciabatta roll in half, then put on a single layer of eggplant slices. Season with a pinch of salt and pepper, then add a couple spoonfuls of grated parmesan, then a couple spoonfuls of marinara sauce, then a single layer of sliced mozzarella. Drizzle with olive oil, then put the top of the sandwich on and bake for 10 minutes until the cheese is melty. Tuck a few basil leaves into each sandwich, then enjoy!Nutrition Calories: 705kcal, Carbohydrates: 77g, Protein: 39g, Fat: 26g, Saturated Fat: 14g, Cholesterol: 180mg, Sodium: 1494mg, Potassium: 681mg, Fiber: 7g, Sugar: 10g, Vitamin A: 1010IU, Vitamin C: 6.2mg, Calcium: 672mg, Iron: 4.2mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Blueberry almond pancakes are delightful breakfast options that combine the sweet flavor of blueberry with the nutty crunch of almonds. These pancakes are light and fluffy, with a slight hint of almond extract that pairs perfectly with blueberry. Whether you’re serving them for weekend brunches or weekday treats, they’re sure to be hits with the whole family. Top them with a drizzle of maple syrup and sprinkle of sliced almonds for an extra touch of indulgence. INGREDIENTS: list of 14 items ? 1 cup all-purpose flour ? 2 tbsp sugar ? 1 tsp baking powder ? 1/2 tsp baking soda ? 1/4 tsp salt ? 1 cup buttermilk ? 1 large egg ? 1 tsp vanilla extract ? 1/2 tsp almond extract ? 2 tbsp melted butter ? 1/2 cup fresh or frozen blueberries ? 1/4 cup sliced almonds ? Butter or oil, for cooking ? Maple syrup, for serving list end INSTRUCTIONS: list of 5 items 1. Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, vanilla extract, almond extract, and melted butter. 2. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy. 3. Add blueberries and almonds: Gently fold in the blueberries and sliced almonds into the batter. 4. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. 5. Serve: Stack the pancakes on a plate, drizzle with maple syrup, and sprinkle with extra sliced almonds for garnish. list end Enjoy your blueberry almond pancakes warm with your favorite toppings for delicious breakfast treats!

Tomato-spinach pasta is a vibrant, healthful dish that brings the fresh flavor of the garden to your dinner table. This simple yet satisfying meal combines juicy, ripe tomato and tender baby spinach with garlic and herbs tossed with your favorite pasta. It’s a vegetarian delight light enough for a summer meal yet hearty enough for winter comfort food. This pasta dish is not only quick to prepare but also versatile, allowing you to add protein, like chicken or beans, if desired. Ideal for busy weeknights, this recipe is a great way to enjoy a delicious, nutritious meal in minutes, highlighting the best flavor nature has to offer. INGREDIENTS: list of 9 items ? 12 oz pasta (such as penne, spaghetti, or linguine) ? 2 tablespoons olive oil ? 3 cloves garlic, minced ? 1 pint cherry tomatoes, halved ? 3 cups fresh baby spinach ? 1/2 teaspoon crushed red pepper flakes (optional) ? Salt and black pepper to taste ? 1/4 cup grated Parmesan cheese ? Fresh basil leaves, for garnish list end DIRECTIONS: list of 5 items 1. Cook the pasta: list of 1 items nesting level 1 ? Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside. list end nesting level 1 2. Sauté the vegetables: list of 1 items nesting level 1 ? While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes and cook until they start to soften, about 5 minutes. If using, sprinkle in the red pepper flakes for a bit of heat. list end nesting level 1 3. Add the spinach: list of 1 items nesting level 1 ? Add the spinach to the skillet and cook until just wilted, about 2-3 minutes. Season with salt and black pepper. list end nesting level 1 4. Combine pasta and vegetables: list of 1 items nesting level 1 ? Add the drained pasta to the skillet with the vegetables. Toss everything together, adding a bit of reserved pasta water if necessary to help the sauce coat the pasta evenly. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Transfer the pasta to serving dishes. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately. list end nesting level 1 list end Tomato-spinach pasta is a delightful dish that captures the essence of Italian cuisine with its simple ingredients and robust flavor. It’s perfect for anyone looking for a quick and healthy meal that doesn’t compromise on taste. Enjoy it as is, or customize it with additional ingredients to suit your preference.

These blueberry blender pancakes are the perfect blends of wholesome ingredients and convenience, making them ideal choices for busy mornings. By combining everything in a blender, this recipe minimizes prep time and cleanup, while ensuring smooth, lump-free batter. Bursting with juicy blueberries and lightly sweetened with banana and maple syrup, these pancakes are not only delicious but also nutritious. Whether you’re whipping them up for a quick weekday breakfast or lazy weekend brunch, they’re guaranteed to be hits with kids and adults alike. ----- INGREDIENTS: list of 10 items ? 1 cup rolled oats ? 1 ripe banana ? 2 large eggs ? 1/2 cup milk (dairy or non-dairy) ? 1/2 tsp baking powder ? 1/2 tsp vanilla extract ? 1/4 tsp salt ? 1 tbsp maple syrup or honey (optional, for added sweetness) ? 1/2 cup fresh or frozen blueberries ? Butter or oil for greasing the pan list end ----- INSTRUCTIONS: list of 4 items 1. Blend the Base: In a blender, combine the oats, banana, eggs, milk, baking powder, vanilla, salt, and maple syrup. Blend until the mixture is smooth and resembles a typical pancake batter (about 30–60 seconds). 2. Add the Blueberries: Gently fold the blueberries into the batter by hand or pulse just once or twice if you prefer some blended into the batter. 3. Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook another 1–2 minutes until golden and cooked through. 4. Serve: Serve warm with additional maple syrup, butter, or a handful of fresh berries on top. list end ----- TIPS: list of 3 items ? For fluffier pancakes, let the batter rest for 5–10 minutes before cooking. ? You can substitute the banana with applesauce if you prefer. ? These pancakes freeze well—just cool them completely, separate with parchment paper, and freeze in an airtight container. list end

Grilled chicken with avocado salsa is a simple yet flavor-packed dish perfect for any season. The chicken is marinated with a zesty blend of lime, garlic and spices, then grilled to juicy perfection, creating a smoky and savory foundation for vibrant salsa. The avocado salsa, a mix of creamy avocado, fresh tomato, red onion and cilantro, adds a burst of color and refreshing contrast to the charred chicken. Whether served on its own, with rice or atop salad, this dish is a wholesome, crowd-pleasing meal that’s both nutritious and satisfying. ----- INGREDIENTS For the Chicken: list of 9 items ? 4 boneless, skinless chicken breasts ? 2 tablespoons olive oil ? 2 tablespoons lime juice ? 2 garlic cloves, minced ? 1 teaspoon chili powder ? 1 teaspoon cumin ? 1 teaspoon paprika ? ? teaspoon salt ? ? teaspoon black pepper list end For the Avocado Salsa: list of 7 items ? 2 ripe avocados, diced ? 1 cup cherry tomatoes, halved ? ? small red onion, finely chopped ? ? cup fresh cilantro, chopped ? 1 tablespoon lime juice ? 1 teaspoon olive oil ? Salt and pepper, to taste list end ----- INSTRUCTIONS list of 4 items 1. Prepare the Chicken: list of 2 items nesting level 1 ? In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and black pepper. ? Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Seal or cover and refrigerate for at least 30 minutes (up to 4 hours). list end nesting level 1 2. Grill the Chicken: list of 3 items nesting level 1 ? Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. ? Remove the chicken from the marinade, letting any excess drip off, and place it on the grill. ? Grill the chicken for 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes. list end nesting level 1 3. Prepare the Avocado Salsa: list of 2 items nesting level 1 ? In a medium bowl, gently combine the diced avocados, cherry tomatoes, red onion, and cilantro. ? Drizzle with lime juice and olive oil, then season with salt and pepper. Toss lightly to combine. list end nesting level 1 4. Serve: list of 2 items nesting level 1 ? Place the grilled chicken on a plate and top each piece with a generous spoonful of avocado salsa. ? Serve immediately with your choice of sides, such as rice, a green salad, or grilled vegetables. list end nesting level 1 list end Enjoy your Grilled Chicken with Avocado Salsa—a delicious balance of smoky, creamy, and fresh flavors!

Kale Caesar Salad 开云体育s: 2 Prep Time: 15minutes mins Cook Time: 0minutes mins Total Time: 15minutes mins A classic Caesar Salad, but with two types of kale swapped out for the romaine, yielding a heartier eating experience. Ingredients 1 bunch lacinato kale* 1 bunch curly kale* 1/4 cup caesar dressing (4-6 tbsp depending on coat level) 1 cup croutons 1/4 cup parmigiano reggiano shavings or more as desired 2 tbsp grated parmigiano reggiano Instructions Strip the leaves from the stems of the kale, and wash well. Thoroughly dry the kale, first with a spinner, and then with kitchen towels or paper towels. Nothing ruins a salad like watery greens. If you have time, also chill the greens in the fridge. It makes the salad a bit more refreshing. Chop the kale into bite-sized pieces, then place into a large mixing bowl. Add the caesar dressing and use clean hands to gently massage the dressing into the kale leaves. This helps tenderize the leaves. Toss in the croutons and parmigiano reggiano cheeses. Taste and make adjustments as necessary. It may need more dressing per your tastes, or maybe you'd like some freshly ground black pepper on top. Enjoy! Notes *For those who care about precise measurements, here I had a combined 8 cups, loosely packed, for 2 servings and this dressing amount.Nutrition Calories: 367kcal, Carbohydrates: 30g, Protein: 15g, Fat: 23g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 736mg, Potassium: 1001mg, Fiber: 1g, Sugar: 1g, Vitamin A: 20078IU, Vitamin C: 240mg, Calcium: 474mg, Iron: 4mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Strawberry Mascarpone Tart 开云体育s: 8 Prep Time: 30minutes mins Cook Time: 0minutes mins Chilling Time: 1hour hr 30minutes mins Total Time: 2hours hrs This simple Strawberry Tart is perfect for the summer, and completely no bake. Made with a sweet graham crust, citrus vanilla mascarpone cheese, and sliced strawberries. Ingredients 1 prepared graham cracker crust (use exact amounts from that post, or purchase a pre-made crust) 3 8-ounce tubs mascarpone cheese at room temperature 1 cup confectioner's sugar zest of 1 orange zest of 1 lemon 2 tsp vanilla extract 1 lb strawberries* Instructions Have a plan for the crust first. You can purchase a pre-made one, but I recommend using my recipe linked above. Then while it chills, you can proceed with the preparations below. For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed. Spread the mascarpone filling evenly in the prepared graham cracker crust (no need to bake it), then refrigerate for 1 hour. This will help the tart slice cleanly later on. Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy. Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy! Notes *You only need to use 1 lb of strawberries to cover the top, though I often will buy 2 containers so that I can use similar-sized strawberries for decorating.Nutrition Calories: 281kcal, Carbohydrates: 32g, Protein: 1g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 5mg, Potassium: 92mg, Fiber: 1g, Sugar: 30g, Vitamin A: 532IU, Vitamin C: 33mg, Calcium: 14mg, Iron: 1mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Overnight Cinnamon Rolls 开云体育s: 12 Prep Time: 30minutes mins Cook Time: 30minutes mins Rising Time: 12hours hrs Total Time: 13hours hrs These cinnamon rolls are soft and delicious, worthy of a holiday breakfast or weekend brunch. Ingredients For the Poolish: 1/2 cup whole milk warmed to 110F 1 tsp instant yeast 5 oz bread flour, by weight (1 cup, measured) For the Dough 1/2 cup unsalted butter room temperature 1/4 cup granulated sugar 1/4 tsp kosher salt 2 large eggs room temperature poolish from above 7.5 oz bread flour, by weight (1.5 cups, measured) For the Filling: 1/4 cup brown sugar (light or dark, or even better, use Muscovado) 1 tbsp ground cinnamon 1/8 tsp kosher salt 1 tbsp unsalted butter melted, for brushing For the Icing: 1/4 cup unsalted butter softened 1 cup confectioner's sugar 1 tbsp orange juice (preferably freshly squeezed)* 1/4 tsp orange extract ** 1/8 tsp kosher salt You will also need a small amount of flour for dusting the work surface when you roll the dough out, max 1/4 cup Instructions Start with the poolish: In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, yeast, and bread flour for about 1 minute on medium low speed. Scrape down the sides and cover the bowl with plastic wrap. Let sit at room temperature for 1 hour, until doubled in volume. Moving on to the dough: Scrape the poolish out into another container temporarily, then put the stand mixer bowl back on the machine (no need to clean the bowl). Cream together the butter, sugar, and salt for about 1 minute on medium speed. Add the eggs one at a time, mixing for about 30 seconds on medium speed each time. The mixture will look very curdled and that's fine. With the mixer on medium low speed, add 1/4 of the poolish at a time to the bowl, one piece every 30 seconds. Increase the mixer speed to high and beat until the mixture looks like cake batter, with a light and creamy texture, for about 1 minute. Turn the speed back down to low, and add the flour. Once incorporated, increase the speed to medium and mix for 3 minutes. Scrape down the sides of the bowl, then wrap the bowl tightly with plastic wrap. Refrigerate overnight, or for a minimum of 8 hours. Mix the filling: In a small bowl, stir to combine the brown sugar, cinnamon, and salt. Remove the dough from the fridge and place on a lightly floured surface. Roll it into a rectangle 7" long and 18" wide. Brush the entire top surface of the rectangle with the butter, then evenly sprinkle the brown sugar filling all over the top, but leaving a 1/2" empty edge at the top of the rectangle (see picture if necessary). Pat the brown sugar filling gently into the dough to help it stick, but do not smash the dough down. Roll the dough up tightly from the bottom 18" edge (see picture), then pinch the seam together at the top. Use a knife or bench scraper to cut the log into 12 even pieces (I cut the roll in half, then each in half again, then each quarter piece into 3 pieces). Each roll should be about 1.5" wide. Line a quarter sheet pan (or a 9x13 casserole dish) with parchment paper, and place all 12 cinnamon rolls in the pan. Gently flatten the rolls with the palm of your hand until they are 1" tall. Cover the rolls with a lid or with plastic wrap, and let rise at room temperature for 2 hours, during which time the rolls will expand greatly and fill in most of the empty space between. 30 minutes before baking, preheat the oven to 375F. Remove the lid or plastic wrap, and bake the cinnamon rolls for 15-18 minutes, until the cinnamon rolls are golden brown and risen. If you want to check for doneness with a thermometer, they should be at least 195F. Make the Icing: While the cinnamon rolls bake, prepare the icing. Using a hand mixer (or even just a sturdy whisk), mix together the butter, confectioner's sugar, orange juice, orange extract, and salt, until smooth and combined. When the cinnamon rolls have finished baking, let them cool for 3 minutes, then slather on all the icing. It should melt into the crevices of the rolls. Serve and enjoy while warm! Notes *If you

Braided Easter bread is a traditional, beautiful and slightly sweet bread, often served during Easter celebrations. Its soft and fluffy texture is complemented by delicate sweetness, making it perfect for breakfast, brunch or as a festive centerpiece for your Easter table. The colorful dyed eggs tucked in the braid symbolize new life, making this bread both delicious and symbolic. INGREDIENTS: list of 13 items ? 3? cups all-purpose flour ? ? cup granulated sugar ? 1 package (2? teaspoons) active dry yeast ? 1 teaspoon salt ? ? cup whole milk ? ? cup unsalted butter ? ? cup water ? 2 large eggs, room temperature ? 1 teaspoon vanilla extract ? 1 teaspoon lemon zest (optional, for extra flavor) ? 4-5 colored Easter eggs (uncooked and dyed) ? 1 tablespoon milk (for brushing) ? Sprinkles (optional, for decoration) list end INSTRUCTIONS: list of 11 items 1. Prepare the yeast: list of 1 items nesting level 1 ? In a small bowl, mix the warm water (about 110°F/45°C) with a pinch of sugar and the yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy. list end nesting level 1 2. Heat the milk mixture: list of 1 items nesting level 1 ? In a small saucepan, combine the milk and butter and heat gently over low heat until the butter is melted. Remove from heat and let it cool slightly. You want the mixture to be warm but not hot (around 110°F). list end nesting level 1 3. Make the dough: list of 2 items nesting level 1 ? In a large bowl, combine 1 cup of flour, sugar, salt, and lemon zest (if using). Add the yeast mixture, warm milk mixture, eggs, and vanilla extract. Mix until smooth. ? Gradually add the remaining flour, ? cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable. list end nesting level 1 4. Knead the dough: list of 1 items nesting level 1 ? Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add a little more flour if necessary, but avoid adding too much to keep the dough soft. list end nesting level 1 5. Let the dough rise: list of 1 items nesting level 1 ? Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size. list end nesting level 1 6. Form the braid: list of 2 items nesting level 1 ? Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, about 16-18 inches long. ? Braid the three ropes together, pinching the ends to seal. Carefully transfer the braid to a parchment-lined baking sheet and form it into a circle, tucking the ends underneath. list end nesting level 1 7. Add the eggs: list of 1 items nesting level 1 ? Gently nestle the colored, uncooked eggs into the spaces between the braid (they will cook along with the bread in the oven). list end nesting level 1 8. Second rise: list of 1 items nesting level 1 ? Cover the braided dough with a kitchen towel and let it rise again in a warm place for about 30-40 minutes. list end nesting level 1 9. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). list end nesting level 1 10. Brush and bake: list of 2 items nesting level 1 ? Brush the risen dough with a little milk and, if desired, sprinkle with colorful sprinkles for decoration. ? Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. list end nesting level 1 11. Cool and serve: list of 1 items nesting level 1 ? Allow the Braided Easter Bread to cool slightly before serving. You can enjoy it plain, with butter, or even with a little honey. list end nesting level 1 list end This festive braided Easter bread is perfect for celebrating with family and friends. The soft, slightly sweet bread is ideal for Easter brunch or as a centerpiece for your holiday table!

Overnight coffee cake is an ideal treat for those who love to wake up to the aroma of freshly baked cake, along with their morning coffee. This recipe involves preparing the batter the night before, letting it rest in the refrigerator and then just baking it in the morning. The result is moist, tender cake with rich, cinnamon sugar topping that crisps up during baking. Perfect for busy mornings, holiday breakfast or when you have overnight guests, this cake allows you to enjoy a homemade dessert with minimal morning effort. INGREDIENTS: list of 2 items ? For the cake: list of 8 items nesting level 1 ? 1 cup granulated sugar ? 1/2 cup butter, softened ? 2 cups all-purpose flour ? 1 cup buttermilk ? 1 teaspoon vanilla extract ? 1 teaspoon baking powder ? 1 teaspoon baking soda ? 1/2 teaspoon salt list end nesting level 1 ? For the topping: list of 3 items nesting level 1 ? 3/4 cup brown sugar ? 1 tablespoon ground cinnamon ? 1/2 cup chopped nuts (optional) list end nesting level 1 list end INSTRUCTIONS: list of 6 items 1. Prepare the batter: In a large mixing bowl, cream together sugar and butter. Add eggs and mix well. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Stir in vanilla. 2. Spread in pan: Pour the batter into a greased 9×13 inch baking dish. 3. Make the topping: In a small bowl, combine brown sugar, cinnamon, and nuts if using. Sprinkle this mixture over the batter. 4. Refrigerate overnight: Cover the pan and refrigerate. 5. Bake: In the morning, preheat your oven to 350°F (175°C). Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. 6. Serve warm: Enjoy your coffee cake fresh from the oven. list end This overnight coffee cake makes your morning routine a breeze with its ready-to-bake setup and delivers a delicious, comforting start to the day.

Smothered fiesta chicken is a vibrant and flavorful dish that brings the taste of the Southwest to your dinner table. Tender chicken breast is seasoned and cooked to perfection, then smothered in a zesty mixture of bell pepper, onion, black beans, corn and melted cheese. This dish is both hearty and colorful, making it a great option for family dinner or a festive gathering. Serve it with rice, tortillas or a fresh salad for a complete meal. Ingredients: list of 16 items ? 4 boneless, skinless chicken breasts ? Salt and freshly ground black pepper, to taste ? 1 teaspoon chili powder ? 1 teaspoon ground cumin ? 1/2 teaspoon paprika ? 2 tablespoons olive oil ? 1 large onion, sliced ? 1 red bell pepper, sliced ? 1 green bell pepper, sliced ? 2 cloves garlic, minced ? 1 cup canned black beans, drained and rinsed ? 1 cup corn kernels (fresh, frozen, or canned and drained) ? 1 can (10 ounces) diced tomatoes with green chilies (such as Rotel) ? 1 cup shredded cheddar or Monterey Jack cheese ? Fresh cilantro, chopped, for garnish ? Optional toppings: sour cream, sliced jalape?os, avocado, lime wedges list end Instructions: list of 7 items 1. Season the Chicken: list of 1 items nesting level 1 ? Season the chicken breasts on both sides with salt, pepper, chili powder, cumin, and paprika. list end nesting level 1 2. Cook the Chicken: list of 1 items nesting level 1 ? In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until the chicken is browned and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside. list end nesting level 1 3. Sauté the Vegetables: list of 1 items nesting level 1 ? In the same skillet, add the sliced onion and bell peppers. Sauté for 4-5 minutes, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant. list end nesting level 1 4. Add the Beans, Corn, and Tomatoes: list of 1 items nesting level 1 ? Stir in the black beans, corn, and diced tomatoes with green chilies. Cook for 3-4 minutes until everything is heated through and well combined. Season with additional salt and pepper if needed. list end nesting level 1 5. Smother the Chicken: list of 1 items nesting level 1 ? Return the cooked chicken breasts to the skillet, nestling them into the vegetable mixture. Spoon some of the mixture over the top of each chicken breast. Sprinkle the shredded cheese evenly over the chicken and vegetables. list end nesting level 1 6. Melt the Cheese: list of 1 items nesting level 1 ? Reduce the heat to low, cover the skillet, and cook for another 2-3 minutes, or until the cheese is melted and bubbly. list end nesting level 1 7. Garnish and Serve: list of 1 items nesting level 1 ? Garnish the Fiesta Smothered Chicken with chopped fresh cilantro and any additional toppings you like, such as sour cream, sliced jalape?os, avocado, or lime wedges. list end nesting level 1 list end Serve this colorful and flavorful smothered fiesta chicken with rice, tortillas or a fresh salad for a festive and satisfying meal!

Experience the melt-in-your-mouth tenderness of perfectly cooked baby back ribs, favorites for any barbecue enthusiast. These ribs are coated in a rich and flavorful rub, slowly smoked or baked to perfection and finished by tangy barbecue glaze. Whether you’re hosting a summer cookout or just craving a hearty meal, this recipe promises to deliver succulent ribs with a delightful balance of smoky, sweet and spicy flavor. Prepare to impress your guests with these irresistible ribs that fall off the bone with every bite. INGREDIENTS list of 12 items ? 2 racks of baby back ribs (about 4-5 pounds total) ? 2 tablespoons olive oil ? 2 tablespoons brown sugar ? 1 tablespoon paprika ? 1 tablespoon garlic powder ? 1 tablespoon onion powder ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? 1 teaspoon black pepper ? 1 teaspoon salt ? 1/2 teaspoon cayenne pepper (optional, for heat) ? 1 cup of your favorite barbecue sauce list end INSTRUCTIONS list of 5 items 1. Prepare the Ribs: list of 2 items nesting level 1 ? Preheat your oven to 300°F (150°C) or set up your smoker for low and slow cooking at the same temperature. ? Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better grip. list end nesting level 1 2. Apply the Rub: list of 2 items nesting level 1 ? In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, black pepper, salt, and cayenne pepper. ? Rub the olive oil over the ribs, then generously apply the spice mixture to both sides of the ribs, pressing it into the meat. list end nesting level 1 3. Cook the Ribs: list of 2 items nesting level 1 ? For Oven Cooking: list of 2 items nesting level 2 ■ Place the ribs on a baking sheet lined with aluminum foil, bone side down. ■ Cover the ribs with another piece of foil and bake for 2.5 to 3 hours, or until the meat is tender and pulls away from the bones easily. list end nesting level 2 ? For Smoking: list of 1 items nesting level 2 ■ Place the ribs in the smoker, bone side down, and cook for about 3-4 hours, maintaining a steady temperature of 300°F (150°C). list end nesting level 2 list end nesting level 1 4. Glaze the Ribs: list of 2 items nesting level 1 ? Remove the ribs from the oven or smoker and brush both sides with barbecue sauce. ? Return the ribs to the oven (uncovered) or smoker for an additional 20-30 minutes to allow the sauce to caramelize. list end nesting level 1 5. Serve: list of 2 items nesting level 1 ? Let the ribs rest for a few minutes before slicing them between the bones. ? Serve with extra barbecue sauce on the side and enjoy! list end nesting level 1 list end These baby back ribs are perfect for pairing with classic sides like coleslaw, corn on the cob, or baked beans for a full barbecue feast. Enjoy the savory, sweet, and smoky flavors with every bite!

Cranberry meatballs are a perfect balance of sweet and savory, making them irresistible appetizers or main courses for holiday gatherings or any special occasion. The juicy meatballs are coated in tangy cranberry sauce that adds a festive flair and rich flavor. The combination of tender beef, the slight tartness of cranberries and the subtle warmth of spices makes this dish a crowd pleaser that’s both comforting and delicious. Ingredients: For the meatballs: list of 7 items ? 1 lb ground beef ? 1/2 cup breadcrumbs ? 1/4 cup grated onion ? 1 egg ? 1 tsp garlic powder ? 1/2 tsp salt ? 1/4 tsp black pepper list end For the cranberry sauce: list of 5 items ? 1 can (14 oz) jellied cranberry sauce ? 1/2 cup ketchup ? 2 tbsp brown sugar ? 1 tbsp apple cider vinegar ? 1/2 tsp Worcestershire sauce list end Instructions: list of 6 items 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, combine the ground beef, breadcrumbs, grated onion, egg, garlic powder, salt, and pepper. Mix until just combined. 3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15-20 minutes, or until the meatballs are cooked through and browned. 4. While the meatballs are baking, prepare the cranberry sauce. In a medium saucepan, combine the jellied cranberry sauce, ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Cook over medium heat, stirring until the sauce is smooth and heated through, about 5-7 minutes. 5. Once the meatballs are done, transfer them to the saucepan and toss to coat them in the cranberry sauce. 6. Serve warm as an appetizer or over rice or noodles for a main course. Enjoy! list end

Asian chicken wraps are deliciously light yet satisfying meals that combine the savory flavor of seasoned chicken with the crunch of fresh vegetables, all wrapped up in a soft tortilla. These wraps are perfect for a quick lunch or casual dinner, featuring a colorful mix of carrot, cabbage and bell pepper, along with tender strips of chicken that are stir-fried with tangy, slightly spicy sauce. The wraps are finished by a sprinkle of sesame seeds and drizzle of extra sauce for added zest. Whether you’re dining at home or need a portable meal solution, Asian chicken wraps are sure to be hits. INGREDIENTS: list of 14 items ? 2 tablespoons sesame oil ? 1 pound chicken breast, thinly sliced ? 2 cloves garlic, minced ? 1 tablespoon fresh ginger, minced ? 1/4 cup soy sauce ? 2 tablespoons hoisin sauce ? 1 tablespoon sriracha or to taste ? 1 tablespoon honey ? 1/2 cup carrots, julienned ? 1/2 cup red bell pepper, julienned ? 1 cup cabbage, thinly sliced ? 4-6 large flour tortillas ? Sesame seeds, for garnish ? Fresh cilantro, optional for garnish list end DIRECTIONS: list of 5 items 1. Cook the chicken: list of 1 items nesting level 1 ? Heat sesame oil in a large skillet over medium-high heat. Add the chicken slices and stir-fry until they are nearly cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside. list end nesting level 1 2. Prepare the sauce and vegetables: list of 1 items nesting level 1 ? In the same skillet, add minced garlic and ginger, and sauté for about 30 seconds until fragrant. Stir in the soy sauce, hoisin sauce, sriracha, and honey, bringing the mixture to a simmer. Add the julienned carrots, bell peppers, and cabbage. Stir-fry for about 2-3 minutes until the vegetables are just tender but still crisp. list end nesting level 1 3. Combine chicken and vegetables: list of 1 items nesting level 1 ? Return the cooked chicken to the skillet and toss with the vegetables and sauce. Cook for an additional minute to reheat the chicken and coat everything in the sauce. list end nesting level 1 4. Assemble the wraps: list of 1 items nesting level 1 ? Warm the flour tortillas according to the package instructions. Divide the chicken and vegetable mixture among the tortillas. Sprinkle sesame seeds and cilantro over the top if using. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Fold the tortillas over the filling to form wraps. Serve immediately while hot. list end nesting level 1 list end Asian chicken wraps offer delightful combinations of flavor and texture, from the umami-rich chicken and sauce to the fresh crunch of the vegetables. This dish is a wonderful way to enjoy a taste of Asian cuisine in a fun, hands-on meal everyone can enjoy.

Tuna salad wraps are light, refreshing and nutritious meals perfect for lunch or a quick dinner. These wraps combine the classic flavor of creamy tuna salad with crisp veggies, all wrapped up in a soft tortilla for a satisfying and portable dish. The addition of fresh herbs and a hint of lemon add brightness, while crunch from the vegetables gives texture to each bite. Easy to prepare and endlessly customizable, tuna salad wraps are excellent go-tos when you’re craving something healthy yet filling. Ingredients: list of 11 items ? 2 cans (5 oz each) tuna, drained ? ? cup mayonnaise ? 1 tbsp Dijon mustard ? 1 tbsp lemon juice ? 2 tbsp fresh parsley, chopped ? 1 small celery stalk, finely chopped ? ? small red onion, finely chopped ? Salt and pepper, to taste ? 4 large tortillas or wraps ? Lettuce leaves, for filling ? Sliced cucumbers, tomatoes, or avocados (optional) list end Instructions: list of 6 items 1. In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, parsley, celery, and red onion. Mix until well combined and season with salt and pepper to taste. 2. Lay the tortillas or wraps flat on a clean surface. Place a few lettuce leaves in the center of each tortilla. 3. Spoon a generous portion of the tuna salad onto the lettuce, spreading it evenly across the wrap. 4. Add optional toppings like sliced cucumbers, tomatoes, or avocados for extra flavor and texture. 5. Fold in the sides of the tortilla and roll it up tightly into a wrap. 6. Slice each wrap in half and serve immediately, or wrap them in foil or plastic wrap for a meal on the go. list end These tuna salad wraps are healthy and flavorful options, perfect for quick and easy meals that still feel fresh and delicious!

Garlic-chive bread is a delightful twist on classic garlic bread, infused with the fresh, mild flavor of chive and rich aroma of garlic. This savory bread is crisp on the outside, soft and buttery on the inside and bursting with the flavor of herbs and garlic. Perfect as a side dish for pasta, soup or salad or an appetizer for any meal, garlic-chive bread is easy to prepare and a surefire crowd pleaser. The combination of chive and garlic creates deliciously fragrant bread that elevates any meal, making it a must-have on your dinner table. INGREDIENTS: list of 8 items ? 1 loaf French or Italian bread ? 1/2 cup unsalted butter, softened ? 3 cloves garlic, minced ? 1/4 cup fresh chives, finely chopped ? 1/2 teaspoon salt ? 1/4 teaspoon freshly ground black pepper ? 1/2 cup shredded Parmesan cheese (optional) ? Fresh parsley for garnish (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil. list end nesting level 1 2. Prepare the Garlic Butter: list of 1 items nesting level 1 ? In a small bowl, combine the softened butter, minced garlic, chopped chives, salt, and pepper. Mix until well combined. list end nesting level 1 3. Slice the Bread: list of 1 items nesting level 1 ? Slice the loaf of bread in half lengthwise, or slice it into thick slices, depending on your preference. list end nesting level 1 4. Spread the Garlic Butter: list of 1 items nesting level 1 ? Spread the chive-garlic butter mixture evenly over the cut sides of the bread. If using, sprinkle the shredded Parmesan cheese over the top for an extra layer of flavor. list end nesting level 1 5. Bake the Bread: list of 1 items nesting level 1 ? Place the bread on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are golden and the butter is melted and bubbly. For a crispier texture, you can broil the bread for an additional 1-2 minutes, keeping a close eye on it to prevent burning. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Remove the bread from the oven and allow it to cool slightly. Garnish with fresh parsley if desired, and slice into serving pieces. Serve warm. list end nesting level 1 list end Garlic-chive bread is a delicious and fragrant side that adds a burst of flavor to any meal. The combination of buttery garlic and fresh chive makes it an irresistible addition to your table, perfect for sharing with family and friends.

Cilantro-lime chicken with avocado salsa is a fresh, flavorful and healthy dish that’s perfect for any time of the year. The chicken is marinated in a zesty cilantro-lime mixture, then grilled to perfection, creating a juicy and delicious meal. Paired with bright and creamy avocado salsa, this dish is ideal for a light lunch, dinner or as part of a festive gathering. INGREDIENTS: For the cilantro-lime chicken: list of 9 items ? 4 boneless, skinless chicken breasts ? ? cup fresh lime juice (about 2 limes) ? 2 tablespoons olive oil ? 3 garlic cloves, minced ? ? cup fresh cilantro, chopped ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? 1 teaspoon salt ? ? teaspoon black pepper list end For the avocado salsa: list of 7 items ? 2 ripe avocados, diced ? 1 cup cherry tomatoes, halved ? ? cup red onion, finely diced ? 1 jalape?o, seeded and finely chopped (optional, for heat) ? 2 tablespoons fresh lime juice ? 2 tablespoons fresh cilantro, chopped ? Salt and pepper, to taste list end INSTRUCTIONS: list of 4 items 1. Marinate the chicken: list of 2 items nesting level 1 ? In a small bowl, whisk together the lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper. ? Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes to 2 hours (for best flavor). list end nesting level 1 2. Make the avocado salsa: list of 1 items nesting level 1 ? In a medium bowl, gently combine the diced avocados, cherry tomatoes, red onion, jalape?o (if using), lime juice, and cilantro. Season with salt and pepper to taste. Set aside in the refrigerator to chill while you cook the chicken. list end nesting level 1 3. Cook the chicken: list of 2 items nesting level 1 ? Preheat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. ? Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). If using a skillet, add a little olive oil to prevent sticking. list end nesting level 1 4. Serve: list of 1 items nesting level 1 ? Once the chicken is cooked, transfer it to a plate and let it rest for 5 minutes. Top each chicken breast with a generous scoop of the fresh avocado salsa and serve immediately. list end nesting level 1 list end Enjoy this Cilantro-Lime Chicken with Avocado Salsa for a refreshing and flavorful meal that’s both light and satisfying! Serve it with rice, a side salad, or tortilla chips for a complete dish.

Holiday brunch casserole is the ultimate dish for festive mornings, bringing together a delicious blend of savory and cheesy flavor that is sure to please a crowd. This hearty casserole combines layers of fluffy eggs, crispy bacon or sausage and melty cheese with bread cubes that soak up all the goodness, creating a rich and satisfying breakfast or brunch meal. Perfect for Christmas morning, Easter brunch or any special occasion, this casserole can be prepared the night before and baked fresh in the morning, making it a stress-free and delicious way to start the day. Serve it with a side of fruit salad or freshly squeezed orange juice for a complete and festive meal everyone will love. INGREDIENTS: list of 12 items ? 8 slices of bread, cut into cubes (day-old or slightly stale bread works best) ? 1 pound breakfast sausage or bacon, cooked and crumbled ? 1 cup shredded cheddar cheese ? 1/2 cup shredded mozzarella cheese ? 8 large eggs ? 2 cups milk ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? 1/4 teaspoon dried thyme (optional) ? 1/4 cup green onions, chopped (optional, for garnish) list end INSTRUCTIONS: list of 7 items 1. Prepare the Baking Dish: list of 1 items nesting level 1 ? Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Spread the bread cubes evenly over the bottom of the dish. list end nesting level 1 2. Add the Meat and Cheese: list of 1 items nesting level 1 ? Sprinkle the cooked and crumbled sausage or bacon evenly over the bread cubes. Next, sprinkle the shredded cheddar and mozzarella cheese over the top. list end nesting level 1 3. Mix the Egg Mixture: list of 1 items nesting level 1 ? In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and dried thyme (if using). Make sure the mixture is well combined. list end nesting level 1 4. Assemble the Casserole: list of 1 items nesting level 1 ? Pour the egg mixture evenly over the bread, meat, and cheese layers in the baking dish. Use a spatula to gently press down on the bread cubes to help them absorb the egg mixture. list end nesting level 1 5. Chill the Casserole: list of 1 items nesting level 1 ? Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the bread to soak up the egg mixture, making the casserole fluffy and flavorful. list end nesting level 1 6. Bake the Casserole: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 10-15 minutes. Uncover and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Let the Holiday Brunch Casserole rest for about 5 minutes before slicing. Garnish with chopped green onions, if desired, and serve warm. list end nesting level 1 list end Holiday Brunch Casserole is a delicious and easy way to bring everyone together for a festive meal. Its combination of savory sausage, melted cheese, and fluffy eggs makes it a comforting and satisfying dish that’s perfect for celebrating with family and friends.

Homemade Mozzarella Sticks 开云体育s: 20 pieces Prep Time: 10minutes mins Cook Time: 10minutes mins Freezing Time: 2hours hrs Total Time: 2hours hrs 20minutes mins Homemade Mozzarella Sticks are an easy, wonderfully ooey gooey snack! Freezing them before frying is the secret for even cooking and no cheese oozing out. Ingredients 16 oz block whole milk mozzarella cheese* 3 large eggs 3 cups Italian style bread crumbs** salt tallow (beef fat)*** (or other deep frying fat of choice) Instructions Cut the block of cheese into 1/2 inch thick sticks, a few inches tall (see blog photos). I had 20 pieces. Place the eggs in a bowl with 1/4 tsp salt and 1 tablespoon of water, and whisk to combine. Place the bread crumbs in a second bowl next to the eggs. Take a cheese stick and dip it into the egg, letting the excess drip off. Then coat it in the bread crumbs, shake off the excess, and place on a tray. Repeat with the remaining cheese sticks. Once each cheese stick has been breaded, take each one through the egg and bread crumbs again for a second coating, at a minimum. I prefer to bread the cheese sticks three times for a more robust shell, but two coats is sufficient to prevent the cheese from leaking during cooking. Freeze the mozzarella sticks, on the tray, for at least for two hours. Heat the tallow or frying fat of choice to 365F, using either a deep fryer or a heavy bottomed 8" saucepan monitored with a thermometer. You want the fat to come a few inches up the sides of the pan. Fry the mozzarella sticks in batches**** for about 2 minutes, until golden brown. Let the cheese sticks drain briefly on a paper towel, then serve promptly with marinara or your favorite dunking sauce. Enjoy! Notes *You may also use string cheese, if you prefer. I think block cheese is better because it has a more "stretchy" texture whereas string cheese has a more wet gooeyness. Block cheese also coats better than string cheese. But either cheese works well. Cut each string cheese piece in half to make smaller pieces. **If you only have regular bread crumbs, you may season them yourself by adding 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp dried thyme, and 3/4 tsp black pepper. The bread crumbs will likely already have salt. ***I add enough fat to come up the side of my frying pot or fryer by a few inches. This amount will vary depending on the size pan you use. For an 8" wide saucepan you will likely need about 4 cups of tallow or cooking fat. ****Do not overcrowd the pot. If using an 8" saucepan, I don't fry more than 6 or so at a time. Freezing: Store in an airtight container for up to 2 months, either fried or unfried. Storing leftovers: Store in an airtight container in the fridge for up to 5 days. Reheating: Place them in a 350F oven for 10 minutes, until hot and crisp. Because the cheese sticks have already been fried, they actually reheat nicely.Nutrition Calories: 143kcal, Carbohydrates: 13g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 277mg, Potassium: 64mg, Fiber: 1g, Sugar: 1g, Vitamin A: 178IU, Calcium: 200mg, Iron: 1mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO