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Easy chicken cacciatore is a classic Italian dish perfect for a cozy, comforting meal without the fuss. This one-pan recipe features tender chicken simmered in rich tomato sauce with bell pepper, onion, mushrooms and a medley of herbs, creating a flavorful and hearty dish that’s sure to satisfy. The beauty of Chicken Cacciatore lies in its simplicity, making it an ideal choice for busy weeknights or when you want to impress with minimal effort. Serve it over pasta, rice or with crusty bread to soak up the delicious sauce, and enjoy a taste of Italy at home. INGREDIENTS: list of 17 items 4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred) Salt and black pepper, to taste 2 tablespoons olive oil 1 large onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 8 ounces mushrooms, sliced 3 cloves garlic, minced 1/2 cup dry white wine (optional) 1 can (14.5 ounces) diced tomatoes 1/2 cup tomato sauce 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon crushed red pepper flakes (optional, for heat) 1/2 cup chicken broth 1/4 cup fresh parsley, chopped (for garnish) Cooked pasta, rice, or crusty bread, for serving list end INSTRUCTIONS: list of 7 items 1. Prepare the Chicken: list of 1 items nesting level 1 Season the chicken thighs with salt and black pepper on both sides. list end nesting level 1 2. Brown the Chicken list of 2 items nesting level 1 In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook until browned, about 5 to 7 minutes a side. Remove the chicken from the skillet, and set aside. list end nesting level 1 3. Saute the Vegetables list of 2 items nesting level 1 In the same skillet, add the sliced onion, bell peppers, and mushrooms. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant. list end nesting level 1 4. Deglaze the Pan list of 1 items nesting level 1 Pour the white wine in the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the wine cook down for 2 to 3 minutes. list end nesting level 1 5. Add the Tomato and Seasonings list of 1 items nesting level 1 Stir in the diced tomatoes, tomato sauce, dried oregano, dried basil, crushed red pepper flakes (if using), and chicken broth. Mix well. list end nesting level 1 6. Simmer the Chicken list of 2 items nesting level 1 Return the browned chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let the chicken simmer for 30-35 minutes, or until the chicken is cooked through and tender. list end nesting level 1 7. Serve list of 2 items nesting level 1 Garnish the Chicken Cacciatore with fresh parsley. Serve hot over pasta, rice, or with crusty bread to soak up the sauce. list end nesting level 1 list end Enjoy your easy chicken cacciatore, a flavorful and comforting dish that brings the taste of Italy to your kitchen with minimal effort!

Start your day with this delicious and satisfying breakfast tortilla wrap! Packed with fluffy scrambled eggs, crispy bacon, melted cheese and fresh veggies, this wrap is the perfect balance of protein and flavor to fuel your morning. It’s quick to make and completely customizable - perfect for busy mornings or laid back weekend brunches. Whether you enjoy it on the go or savor it slowly with a cup of coffee, this hearty wrap is sure to become a breakfast favorite. INGREDIENTS: list of 11 items ? 2 large flour tortillas (10-inch) ? 4 large eggs ? 2 tablespoons milk ? 4 strips of bacon (or turkey bacon), cooked and crumbled ? ? cup shredded cheddar cheese (or your preferred cheese) ? ? avocado, sliced ? 1 small tomato, diced ? ? cup baby spinach or arugula ? 1 tablespoon butter or olive oil ? Salt and pepper to taste ? Hot sauce or salsa (optional) list end INSTRUCTIONS: list of 6 items 1. Prepare the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Heat a non-stick skillet over medium heat and melt the butter. Pour in the egg mixture and scramble gently until cooked through but still soft. Remove from heat. 2. Warm the Tortillas: Lightly heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or microwave for 10–15 seconds, until soft and pliable. 3. Assemble the Wraps: Place the warm tortilla on a flat surface. Layer half of the scrambled eggs in the center, followed by crumbled bacon, shredded cheese, avocado slices, diced tomato, and spinach. 4. Wrap it Up: Fold in the sides of the tortilla and then roll it tightly from the bottom up to create a secure wrap. 5. Optional Toasting: For extra crispiness, return the wrap to the skillet seam-side down and cook for 1–2 minutes on each side until golden and crispy. 6. Serve: Slice the wrap in half if desired and serve with hot sauce or salsa on the side. Enjoy warm! list end CUSTOMIZATION IDEAS: list of 3 items ? Swap bacon for sausage or veggie sausage for a different twist. ? Add sautéed bell peppers or onions for extra flavor. ? Use a whole wheat or spinach tortilla for a healthier option. list end This Breakfast Tortilla Wrap is endlessly versatile, making it the perfect way to start any morning!

Salted caramel chocolate cupcakes are heavenly creations that combine the rich intensity of chocolate with the sweet allure of salted caramel. Each cupcake is moist and deeply chocolatey, topped with silky salted caramel buttercream frosting that melts delightfully on the tongue. The contrasting flavors are further enhanced by a sprinkle of sea salt, which not only intensifies the sweetness but also adds crunchy texture to the smooth frosting. These cupcakes are perfect for anyone who loves the magical combination of salty and sweet. Ideal for parties, special occasions or decadent treats to brighten a regular day, salted caramel chocolate cupcakes promise an indulgent experience hard to resist. INGREDIENTS FOR THE CHOCOLATE CUPCAKES list of 11 items 1 cup all-purpose flour 1 cup granulated sugar 1/2 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup whole milk 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 1/2 cup boiling water list end FOR SALTED CARAMEL BUTTERCREAM list of 4 items 1/2 cup unsalted butter, room temperature 1/2 cup salted caramel sauce, plus extra for drizzling 2 cups powdered sugar, sifted 1 to 2 tablespoons heavy cream, if needed list end FOR GARNISH list of 2 items Sea salt flakes Additional caramel sauce for drizzling list end DIRECTIONS: list of 5 items 1. Preheat Oven, and Prepare Pans list of 1 items nesting level 1 Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. list end nesting level 1 2. Make the Cupcake Batter list of 3 items nesting level 1 In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine milk, oil, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Gently stir in boiling water until the batter is smooth. The batter will be thin. list end nesting level 1 3. Bake Cupcakes list of 3 items nesting level 1 Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. list end nesting level 1 4. Prepare Salted Caramel Buttercream frosting list of 2 items nesting level 1 In a mixing bowl, beat the butter on medium speed until creamy. Gradually add powdered sugar 1/2 cup at a time, beating well after each addition. Add salted caramel sauce, and continue beating until frosting is smooth and fluffy. If frosting is too thick, add a tablespoon of heavy cream at a time until the desired consistency is reached. list end nesting level 1 5. Assemble Cupcakes list of 2 items nesting level 1 Once cupcakes are completely cool, frost them with the salted caramel buttercream using a piping bag or a knife. Drizzle some additional caramel sauce over the frosted cupcakes and sprinkle with sea salt flakes. list end nesting level 1 list end Salted caramel chocolate cupcakes are exquisite treats that marry the complexity of salted caramel to the indulgence of chocolate, making them guaranteed crowd pleasers at any event or extra-special desserts for those indulgent moments at home.

Chocolate swirl cheesecake combines the velvety texture of cheesecake with the decadent charm of chocolate. This dessert features a creamy vanilla cheesecake base marbled with swirls of melted chocolate, creating an eye-catching pattern that’s as beautiful as it is delicious. Each slice offers a perfect balance of smooth cheesecake and intense chocolate, making it a hit at any gathering or a luxurious treat for a special occasion. The contrast between the light vanilla flavor and deep chocolate swirl not only adds visual appeal but also enhances the overall taste experience. Ideal for chocolate and cheesecake lovers alike, this chocolate swirl cheesecake is a sophisticated twist on two beloved dessert favorites. Ingredients: list of 10 items ? 1 1/2 cups graham cracker crumbs ? 1/4 cup unsalted butter, melted ? 2 tablespoons sugar ? 4 packages (8 ounces each) cream cheese, softened ? 1 cup granulated sugar ? 4 large eggs ? 2 teaspoons vanilla extract ? 1/2 cup sour cream ? 1/2 cup heavy cream ? 4 ounces semisweet chocolate, melted and cooled list end Instructions: list of 7 items 1. Prepare the Crust: list of 1 items nesting level 1 ? Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside. list end nesting level 1 2. Make the Cheesecake Batter: list of 1 items nesting level 1 ? In a large bowl, beat the cream cheese with 1 cup of sugar until smooth and creamy. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract, sour cream, and heavy cream until the mixture is smooth. list end nesting level 1 3. Prepare Chocolate Mixture: list of 1 items nesting level 1 ? Take 1 cup of the cheesecake batter and mix it with the melted chocolate until well combined. list end nesting level 1 4. Assemble the Cheesecake: list of 1 items nesting level 1 ? Pour the plain cheesecake batter over the crust. Drop spoonfuls of the chocolate mixture on top. Use a knife or a skewer to gently swirl the chocolate into the plain batter, creating a marbled effect. list end nesting level 1 5. Bake the Cheesecake: list of 1 items nesting level 1 ? Place the springform pan on a large baking sheet. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is only slightly jiggly. list end nesting level 1 6. Cool and Chill: list of 1 items nesting level 1 ? Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour. Afterward, remove from the oven, run a knife around the edge of the pan to loosen the cheesecake, and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Once chilled, release the cheesecake from the springform pan, slice, and serve. list end nesting level 1 list end Chocolate Swirl Cheesecake is the perfect dessert for anyone looking to impress with a sophisticated, visually stunning and utterly delicious treat. Its smooth, creamy texture and rich flavor make it an irresistible choice for any dessert aficionado.

Whoopie pies are delightful combinations of soft, cakelike cookies sandwiched with creamy filling. Using cake mix as the base makes these treats incredibly easy and versatile, allowing you to experiment with different flavors. Whether you’re making them for parties, as after-school snacks or just to satisfy a sweet craving, these cake mix whoopie pies are guaranteed to be crowd pleasers. Customize the filling with flavors, like vanilla, chocolate or cream cheese to create your perfect dessert! Ingredients: For the Cookies list of 4 items 1 box (15.25 oz) cake mix (any flavor: chocolate, vanilla, or red velvet work great) 2 large eggs 1/2 cup vegetable oil 2 tablespoons water list end For filling list of 4 items 1/2 cup (1 stick) unsalted butter, softened 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 1-2 tablespoons heavy cream (as needed) list end Instructions: list of 7 items 1. Preheat the oven Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. 2. Prepare the cookie batter In a large mixing bowl, combine the cake mix, eggs, vegetable oil and water. Mix until smooth batter forms. The consistency will be thicker than typical cake batter. 3. Shape the cookies Using a tablespoon or small cookie scoop, drop rounded spoonfuls of batter on the prepared baking sheets, spacing them about 2 inches apart. 4. Bake Bake in the preheated oven for 8 to 10 minutes or until the edges are set, and the top looks slightly puffed. Remove from the oven, and let the cookies cool completely on the baking sheets. 5. Prepare filling In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth. Add heavy cream one tablespoon at a time until the filling reaches a spreadable consistency. 6. Assemble the whoopie pies Match up cookies in pairs of similar size. Spread or pipe about a tablespoon of filling on the flat side of one cookie, then top with another cookie to form a sandwich. 7. Serve, and store Serve immediately, or store in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. list end Optional Variations list of 3 items Add food coloring to the filling to match a theme or holiday. Roll the edges of the filling in sprinkles, crushed candy or mini-chocolate chips for extra flair. Experiment with flavored extracts (e.g., peppermint, almond) in the filling. list end Enjoy your cake mix whoopie pies - fun, easy and oh so delicious!

The frosting for German chocolate cake is a rich, indulgent, and creamy mixture of coconut and pecan cooked to perfection with a buttery caramel base. This frosting, with its delightful combination of texture and flavor, is what sets classic German chocolate cake apart from other chocolate cakes. It’s a decadent, sweet, nutty topping that perfectly complements the moist chocolate cake. INGREDIENTS: list of 7 items ? 1 cup evaporated milk ? 1 cup granulated sugar ? 3 egg yolks, beaten ? 1/2 cup unsalted butter ? 1 teaspoon vanilla extract ? 1 1/2 cups sweetened shredded coconut ? 1 cup chopped pecans list end INSTRUCTIONS: list of 4 items 1. Cook the frosting base: list of 2 items nesting level 1 ? In a medium saucepan, whisk together the evaporated milk, sugar, beaten egg yolks, and butter over medium heat. ? Stir constantly until the butter melts and the mixture thickens, about 10-12 minutes. You want the mixture to reach a custard-like consistency but be careful not to let it boil. list end nesting level 1 2. Add vanilla, coconut, and pecans: list of 1 items nesting level 1 ? Once the mixture has thickened, remove it from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans until fully combined. list end nesting level 1 3. Cool the frosting: list of 1 items nesting level 1 ? Let the frosting cool completely before spreading it over the cake layers. As it cools, it will thicken further and become easier to spread. list end nesting level 1 4. Assemble the cake: list of 1 items nesting level 1 ? Once the frosting has cooled, use it to frost between the layers of your German Chocolate Cake and on top. You can also spread a thin layer around the sides, though the traditional style often leaves the sides unfrosted. Chocolate list end nesting level 1 list end This German Chocolate Cake Frosting is sweet, nutty, and perfectly textured with the right balance of coconut and pecans. It’s the perfect topping for a classic German Chocolate Cake!

AMISH BAKED OATMEAL eady In:35mins Ingredients:8 Serves: 6 Nutrition information ingredientsUnits: US 1 1?2cups quick-cooking oatmeal 1?2cup sugar 1?2cup milk 1?4cup melted butter or 1/4 cup margarine 1egg 1teaspoon baking powder 3?4teaspoon salt 1teaspoon vanilla extract directions Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking pan. Combine all ingredients together. Spread on prepared baking pan. Bake for 25-30 minutes or until the edges are golden brown. Immediately spoon into a bowl. Top with warm milk, fresh fruit or brown sugar if desired. Source: Food.com ~~~~~ Rhonda in MO

Healthy Breakfast Smoothie This healthy breakfast smoothie recipe is packed with protein, fiber, unsaturated fats and essential vitamins and minerals. Customize to your liking. Read More: https://www.eatingwell.com/recipe/8029983/healthy-breakfast-smoothie/?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons By Elizabeth Laseter Updated on March 27, 2025 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Total Time: 5 mins 开云体育s: 1 Nutrition Profile: Diabetes-Friendly Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free Gluten-Free Energize your morning routine with this Healthy Breakfast Smoothie loaded with protein, fiber, healthy fats and essential vitamins and minerals. Our easy-to-follow formula can be customized to suit your taste and is filling enough to keep you satisfied until lunchtime. Read on for detailed instructions and tips from our Test Kitchen for how to make the most out of your next breakfast smoothie. Ingredients 1 medium banana (fresh or frozen) ? cup sliced strawberries, blueberries or chopped mangos *if you are watching your glucose(sugars) stick to blueberries and not the Mango. ? cup plain 2% Greek yogurt *sugar free or no usgar added greek plane yougurt would work( 1 tablespoon almond butter ? cup baby spinach ? cup unsweetened almond milk 1-2 basil leaves (optional) 2-3 mint leaves (optional) ? teaspoon ginger (optional) Directions Place banana, strawberries (or blueberries or mango), yogurt, almond butter, spinach, almond milk and basil (or mint or ginger, if using) in a blender; process until smooth. Side view of a glass of Ultimate Healthy Breakfast Smoothie recipe Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell Sugar's note: i always use "way" protein powder even if I am useing a nut butter Tips: How to Make a Healthy Breakfast Smoothie 1. Slice the Fruit Slice the banana and either slice or chop other large fruit into smaller pieces. Small bits of fruit make it easier for your blender to blend to an even consistency. 2. Pulse the Ingredients Pulse a few times before turning up the speed to blend fully. A few pulses help pull ingredients down toward the blade, creating a great base for blending. If the ingredients aren’t making it to the blade, turn the blender off and push them down with a wooden spoon or add a little bit more liquid. Ingredient Swaps to Try For a dairy-free smoothie, use plant-based yogurt in place of the strained (Greek-style) yogurt. For a nut-free smoothie, substitute ground flaxseed, sunflower seeds or pumpkin seeds for the almond butter. Try swapping in a mild leafy green such as dinosaur kale or microgreens for the baby spinach. Most other greens will work as well, but may add more flavor and bitterness, so do your research before adding them. The fruit choice is yours! Think about combinations that you like and use those for inspiration. For example, make it a berry-forward smoothie and use a variety of berries. Or try a blend of tropical fruits, which can be refreshing after a workout or on a hot summer day. Don’t forget stone fruits either—pitted cherries, apricots and peaches are also delicious! Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! To make blending easier, add the milk and yogurt first, then all of the other ingredients. The liquid at the bottom helps pull the ingredients toward the blade. If the smoothie is too thick, thin it out with an additional splash of almond milk. If the smoothie is too thin, you can thicken it with a handful of ice. Use all frozen fruit to keep your smoothie thick and ultra-cold. If it’s too thick, add a little water or additional milk for thinning. Smoothies are best when freshly made, but you can make a smoothie ahead of time and keep it in the fridge overnight so it’s ready for breakfast. While it should still be good within 48 hours, it’s best to enjoy it within 24 hours for the best consistency and taste. Nutrition

Amish Onion Cake Total TimePrep: 25 min. Bake: 35 min. Yield12 servings Contest Winner Test Kitchen Approved This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland Ingredients 3 to 4 medium onions, chopped 2 cups cold butter, divided 1 tablespoon poppy seeds 1-1/2 teaspoons salt 1-1/2 teaspoons paprika 1 teaspoon coarsely ground pepper 4 cups all-purpose flour 1/2 cup cornstarch 1 tablespoon baking powder 1 tablespoon sugar 1 tablespoon brown sugar 5 large eggs, room temperature 3/4 cup 2% milk 3/4 cup sour cream Directions In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside. In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm. Nutrition Facts 1 piece: 539 calories, 36g fat (22g saturated fat), 182mg cholesterol, 748mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 9g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Potato Bread Total TimePrep: 30 min. + rising Bake: 40 min. Yield1 loaf (16 pieces) Test Kitchen Approved A tasty mix of whole wheat and all-purpose flour and a small amount of mashed potatoes combine to give this golden bread its wonderful texture. The loaf is very moist and stays that way for days. —Sue Violette, Neillsville, Wisconsin Ingredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 1-3/4 cups warm fat-free milk (110° to 115°) 1/3 cup butter, softened 1/4 cup mashed potatoes (without added milk and butter) 3 tablespoons sugar 1-1/2 teaspoons salt 1-1/2 cups whole wheat flour 3-1/2 to 4 cups all-purpose flour Directions In a large bowl, dissolve yeast in warm water. Add the milk, butter, mashed potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350° until golden brown, 40-45 minutes. Remove from pan to wire rack to cool. Nutrition Facts 1 piece: 193 calories, 4g fat (2g saturated fat), 11mg cholesterol, 276mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 6g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Potato Pancakes Total TimePrep/Total Time: 20 min. Yieldabout 8 pancakes Test Kitchen Approved I have always been fascinated with Amish culture, especially the cooking! I came across this old recipe years ago, and it's my husband's very favorite side dish. —Barbara Braatz, Greendale, Wisconsin Ingredients 2 large potatoes, peeled and cubed (about 2 cups), divided 1 medium onion, cubed 2 large eggs 3 tablespoons all-purpose flour 2 tablespoons minced fresh parsley 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon Worcestershire sauce 1/8 teaspoon ground nutmeg Directions In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (2-3 times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides. Nutrition Facts 3 pancakes: 190 calories, 4g fat (1g saturated fat), 142mg cholesterol, 515mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 8g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Breakfast Casserole Total TimePrep: 15 min. Bake: 35 min. + standing Yield12 servings Test Kitchen Approved Made with hash browns, bacon and plenty of melted cheese, this hearty Amish breakfast casserole is a make-ahead breakfast you can prep in 15 minutes. Ingredients 1 pound sliced bacon, diced 1 medium sweet onion, chopped 6 large eggs, lightly beaten 4 cups frozen shredded hash brown potatoes, thawed 2 cups shredded cheddar cheese 1-1/2 cups 4% cottage cheese 1-1/4 cups shredded Swiss cheese Directions Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting. Nutrition Facts 1 serving: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein Source: Taste of Home ~~~~~ Rhonda in MO

Tiramisu cake is a decadent and elegant dessert that combines the classic flavor of traditional tiramisu with the soft, fluffy texture of a layer cake. Infused with coffee and mascarpone cream, this cake captures the essence of the Italian favorite, while adding a light and airy twist. Perfect for celebrations or as a show-stopping dinner party dessert, this cake will impress your guests with its rich flavor and stunning presentation. It’s easy to make ahead, allowing the flavors to deepen for an even more indulgent experience. INGREDIENTS: For the Cake Layers: list of 8 items ? 2 ? cups all-purpose flour ? 2 ? teaspoons baking powder ? ? teaspoon salt ? ? cup unsalted butter, softened ? 1 ? cups granulated sugar ? 4 large eggs ? 1 teaspoon vanilla extract ? 1 cup whole milk list end For the Coffee Syrup: list of 3 items ? 1 cup strong brewed coffee, cooled ? 2 tablespoons coffee liqueur (optional) ? 2 tablespoons sugar list end For the Mascarpone Filling: list of 4 items ? 1 cup mascarpone cheese, softened ? 1 ? cups heavy cream ? ? cup powdered sugar ? 1 teaspoon vanilla extract list end For Garnish: list of 2 items ? 2 tablespoons cocoa powder ? Dark chocolate shavings (optional) list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. 2. Make the Cake Layers: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely. 3. Prepare the Coffee Syrup: In a small bowl, combine the brewed coffee, coffee liqueur (if using), and sugar. Stir until the sugar dissolves. Set aside. 4. Make the Mascarpone Filling: In a large bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overmix. 5. Assemble the Cake: Place one cake layer on a serving plate. Poke holes over the surface with a skewer or fork, then brush generously with the coffee syrup. Spread a layer of the mascarpone filling over the top. Repeat with the second cake layer, brushing with coffee syrup and topping with the mascarpone mixture. 6. Decorate: Spread the remaining mascarpone filling over the top and sides of the cake. Dust the top with cocoa powder and garnish with dark chocolate shavings, if desired. 7. Chill and Serve: Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld. Serve chilled and enjoy! list end

Turkey and Dumplings is a hearty and comforting dish that brings warmth and nostalgia to the table. This classic meal combines tender, shredded turkey in rich, savory broth with soft, fluffy dumplings that soak up all the delicious flavor. Perfect for using up leftover turkey, especially after the holidays, this dish is a great way to enjoy a wholesome, one-pot meal. With a blend of aromatic vegetables and simple, quick dumpling dough, turkey and dumplings is sure to become a family favorite, providing the ultimate comfort food experience. INGREDIENTS: For the soup: list of 10 items ? 2 tbsp butter ? 1 onion, diced ? 2 carrots, diced ? 2 celery stalks, diced ? 3 cloves garlic, minced ? 6 cups chicken or turkey broth ? 3 cups cooked turkey, shredded ? 1 tsp dried thyme ? 1 tsp dried parsley ? Salt and pepper to taste list end For the dumplings: list of 5 items ? 1 ? cups all-purpose flour ? 1 tbsp baking powder ? 1 tsp salt ? ? cup milk ? 2 tbsp butter, melted list end INSTRUCTIONS: list of 6 items 1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-6 minutes, until the vegetables are soft. Stir in the garlic and cook for another minute. 2. Add the broth, shredded turkey, thyme, parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. 3. While the soup is simmering, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, and stir until just combined. 4. Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot with a lid and cook for 12-15 minutes, or until the dumplings are puffed and cooked through. 5. Once the dumplings are done, taste the soup and adjust the seasoning if necessary. 6. Serve hot and enjoy your cozy turkey and dumplings! list end

A classic butter pie crust is the foundation of many delicious pies, offering flaky, buttery texture that perfectly complements both sweet and savory fillings. The key to achieving that perfect, flaky crust lies in using cold butter and working quickly to avoid overworking the dough. This simple recipe produces a golden, crisp crust that’s perfect for everything from fruit pie to quiche. Whether you’re baking a summer berry pie or hearty chicken pot pie, this homemade crust will elevate your dish with its rich, buttery flavor and tender texture. INGREDIENTS: list of 5 items ? 2 1/2 cups all-purpose flour ? 1 cup (2 sticks) unsalted butter, cold and cut into cubes ? 1 teaspoon salt ? 1 tablespoon sugar (optional, for sweet pies) ? 1/4 to 1/2 cup ice water list end INSTRUCTIONS: list of 7 items 1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using). 2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Work quickly to keep the butter cold. 3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, and gently mix the dough with a fork or your hands. Continue adding water until the dough just comes together. Be careful not to overmix—the dough should be slightly crumbly but hold together when pressed. 4. Form the Dough: Divide the dough in half and shape each half into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to allow the dough to rest and firm up. 5. Roll Out the Dough: On a lightly floured surface, roll out one of the chilled dough discs into a circle about 12 inches in diameter. Carefully transfer the rolled dough to a pie dish, gently pressing it into the bottom and sides. 6. Prepare for Filling: If you’re making a single-crust pie, trim the edges and crimp or flute as desired. For a double-crust pie, roll out the second disc of dough for the top crust once the filling is added. 7. Bake as Needed: Follow the instructions for your pie recipe, whether blind baking the crust for a custard filling or baking it with the filling already inside. list end This butter pie crust provides the perfect base for your pies, with its rich flavor and melt-in-your-mouth texture. It’s versatile, simple to make and guarantees delicious, flaky results every time!

Fried chicken tacos are fun and flavorful twists on traditional tacos, offering crispy, indulgent alternatives to the usual filling. With juicy pieces of seasoned chicken coated in crunchy batter, these tacos are elevated by fresh toppings and tangy sauce, creating a delightful contrast of texture and flavor. Perfect for casual dinners or lively gatherings, these tacos combine the comforting appeal of fried chicken with the vibrant freshness of taco ingredients, making them hits for any occasion. INGREDIENTS: For the Fried Chicken: list of 10 items ? 1 lb (450g) chicken tenders or boneless, skinless chicken thighs ? 1 cup buttermilk ? 1 cup all-purpose flour ? 1 cup panko breadcrumbs ? 1 tsp paprika ? 1 tsp garlic powder ? 1 tsp onion powder ? 1/2 tsp cayenne pepper (optional for extra heat) ? Salt and pepper to taste ? Vegetable oil, for frying list end For the Tacos: list of 7 items ? 8 small corn or flour tortillas ? 1 cup shredded lettuce ? 1 cup diced tomatoes ? 1/2 cup thinly sliced red onion ? 1 avocado, sliced ? Fresh cilantro, chopped (for garnish) ? Lime wedges (for serving) list end For the Sauce: list of 6 items ? 1/2 cup sour cream ? 2 tbsp mayonnaise ? 1 tbsp lime juice ? 1 tsp hot sauce (adjust to taste) ? 1/2 tsp garlic powder ? Salt and pepper to taste list end INSTRUCTIONS: list of 5 items 1. Prepare the Chicken: In a bowl, marinate the chicken tenders in buttermilk for at least 30 minutes or up to 2 hours. In another bowl, combine flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. 2. Coat and Fry: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Dredge the marinated chicken tenders in the flour mixture, pressing lightly to adhere. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain. 3. Prepare the Sauce: In a small bowl, mix together sour cream, mayonnaise, lime juice, hot sauce, garlic powder, salt, and pepper. Adjust seasoning to taste. 4. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Cut the fried chicken into bite-sized pieces and place them on the tortillas. Top with shredded lettuce, diced tomatoes, sliced red onion, and avocado slices. 5. Finish and Serve: Drizzle with the prepared sauce and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor. list end Enjoy the crispy, savory goodness of these fried chicken tacos, where every bite is a delightful blend of crunch and zest!

Strawberry cheesecake pie is a luscious, indulgent dessert that combines the creaminess of cheesecake with the freshness of ripe strawberry, all encased in a buttery, crisp pie crust. It’s the perfect blend of tangy and sweet, with rich, velvety filling that contrasts beautifully to the bright strawberry topping. This pie is ideal for special occasions or when you just want to treat yourself and your loved ones to something truly delicious. INGREDIENTS: For the crust: list of 3 items ? 1 1/2 cups graham cracker crumbs ? 1/4 cup granulated sugar ? 1/2 cup unsalted butter, melted list end For the cheesecake filling: list of 5 items ? 16 oz cream cheese, softened ? 1/2 cup granulated sugar ? 2 large eggs ? 1 tsp vanilla extract ? 1/4 cup sour cream list end For the strawberry topping: list of 4 items ? 2 cups fresh strawberries, hulled and sliced ? 1/4 cup granulated sugar ? 1 tbsp lemon juice ? 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening) list end INSTRUCTIONS: list of 7 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). 2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8-10 minutes until lightly golden, then set aside to cool. 3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined. 4. Assemble the pie: Pour the cheesecake filling into the cooled crust and smooth the top with a spatula. Bake for 30-35 minutes, or until the center is just set and slightly jiggles. 5. Cool the cheesecake: Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely. 6. Make the strawberry topping: In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes. If a thicker topping is desired, stir in the cornstarch mixture and cook for another 2 minutes until thickened. Let the topping cool to room temperature. 7. Top and serve: Once the cheesecake pie has chilled, spoon the strawberry topping evenly over the top. Serve chilled and enjoy! list end This strawberry cheesecake pie is a stunning dessert that’s as delicious as it is beautiful, making it a perfect centerpiece for any celebration.

Italian roast beef is a tender, flavorful dish that combines the savory richness of slow-roasted beef with the bold, aromatic flavor of Italian herbs and spices. Perfect for family dinner or a special occasion, this roast is seasoned with garlic, rosemary, oregano and a hint of red pepper for deliciously hearty and robust flavor. Slow-cooked to perfection, it becomes melt-in-your-mouth tender, making it ideal for serving with mashed potatoes, roasted vegetables or even on a crusty sandwich roll. This dish brings the warmth and comfort of Italian cuisine to your table with ease. Ingredients: list of 13 items ? 3-4 lb beef chuck roast or rump roast ? 4 cloves garlic, minced ? 2 tablespoons olive oil ? 1 tablespoon dried oregano ? 1 tablespoon dried basil ? 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) ? 1 teaspoon red pepper flakes (optional for heat) ? 1 teaspoon salt ? 1/2 teaspoon black pepper ? 1 cup beef broth ? 1/2 cup red wine (optional) ? 1 medium onion, sliced ? 1-2 tablespoons balsamic vinegar (optional for extra depth of flavor) list end Instructions: list of 6 items 1. Preheat the oven: Preheat your oven to 300°F (150°C). 2. Season the roast: In a small bowl, combine the minced garlic, olive oil, oregano, basil, rosemary, red pepper flakes, salt, and black pepper to form a paste. Rub this mixture all over the beef roast, making sure to coat it evenly. 3. Sear the beef: In a large oven-safe skillet or Dutch oven, heat a little olive oil over medium-high heat. Add the beef and sear it on all sides until browned, about 3-4 minutes per side. 4. Add liquids and vegetables: Once seared, add the beef broth, red wine (if using), sliced onion, and balsamic vinegar to the skillet or Dutch oven. Cover the roast with a lid or aluminum foil. 5. Roast the beef: Place the covered skillet or Dutch oven in the preheated oven and roast for 3-4 hours, or until the meat is fork-tender. Check halfway through and baste the roast with the pan juices to keep it moist. 6. Rest and serve: Remove the roast from the oven and let it rest for 10-15 minutes before slicing. Serve the Italian Roast Beef with the pan juices and your favorite sides, like roasted potatoes or sautéed greens. list end This Italian Roast Beef is a mouthwatering, tender dish full of Italian flavors, perfect for any occasion, and guaranteed to impress with its deliciously savory taste!

This wholesome chicken & sweet potatoes recipe combines tender, juicy chicken with the natural sweetness of roasted sweet potatoes. The dish is seasoned with a flavorful blend of garlic, paprika and thyme, creating a perfect balance between savory and sweet. It’s an easy, one-pan meal that is not only nutritious but also rich in comforting flavor, making it ideal for busy weeknights or a cozy weekend dinner. The chicken stays moist, while the sweet potatoes become caramelized and soft, resulting in a satisfying meal with minimal cleanup. INGREDIENTS: list of 9 items ? 4 bone-in, skin-on chicken thighs ? 2 large sweet potatoes, peeled and diced ? 2 tablespoons olive oil ? 3 garlic cloves, minced ? 1 teaspoon paprika ? 1 teaspoon dried thyme ? ? teaspoon ground cinnamon ? Salt and pepper to taste ? Fresh parsley for garnish (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. 2. In a small bowl, mix together the olive oil, minced garlic, paprika, thyme, cinnamon, salt, and pepper. 3. Place the chicken thighs on the prepared baking sheet. Rub the spice mixture over the chicken, making sure to coat the skin and the underside. 4. Spread the diced sweet potatoes around the chicken on the baking sheet. Drizzle with a bit of olive oil and season with additional salt and pepper if desired. 5. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender and caramelized. 6. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if using, and serve hot. list end Enjoy the harmonious flavors of this Chicken & Sweet Potatoes meal!

Turkey rollups are versatile, delicious and quick-to-make dishes perfect for lunches, appetizers or even light dinners. These bite-sized wraps combine tender turkey slices with creamy spreads and fresh veggies, all rolled in a flavorful package. Customizable with your favorite ingredients, turkey rollups are healthy and convenient options for both kids and adults. INGREDIENTS list of 8 items 8 large slices of deli turkey 4 large tortillas or flatbreads 4 oz (115g) cream cheese or hummus 1 cup (50g) fresh spinach or lettuce 1 medium cucumber, thinly sliced 1 medium carrot, julienned or shredded 1/2 cup (50g) shredded cheese (optional) 1 tbsp Dijon mustard or mayonnaise (optional) list end INSTRUCTIONS list of 5 items 1. Prepare the Base: list of 1 items nesting level 1 Lay a tortilla or flatbread on a clean surface. Spread a thin layer of cream cheese or hummus evenly across the tortilla. For added flavor, you can also spread a light layer of Dijon mustard or mayonnaise. list end nesting level 1 2. Add the Filling list of 1 items nesting level 1 Arrange two slices of turkey on top of the spread. Layer with spinach or lettuce, followed by cucumber slices, carrot and shredded cheese. list end nesting level 1 3. Roll It Up list of 1 items nesting level 1 Starting from one edge, tightly roll the tortilla in a log shape, ensuring the filling is distributed evenly and secure. list end nesting level 1 4. Slice list of 1 items nesting level 1 Use a sharp knife to slice the rollup in 1-inch pieces for bite-sized portions. For a full wrap, leave it whole. list end nesting level 1 5. Serve list of 1 items nesting level 1 Arrange the rollups on a platter for appetizers, or pack them as convenient lunches. Serve with dipping sauce, like ranch, honey mustard or light vinaigrette, if desired. list end nesting level 1 list end Turkey rollups are fresh, flavorful and endlessly adaptable - perfect snack or meal solutions for any occasion!