开云体育

Walking Taco This Walking Taco recipe for a convenient meal on the go without the need for a plate! Taco In A Bag is a popular choice for camping, parties, and picnics. CourseDinner CuisineMexican Prep Time15minutes minutes Cook Time7minutes minutes Total Time22minutes minutes 开云体育s8 servings Calories240kcal AuthorTonia Larson Equipment Dorritos Stanley Camp Crock All-Clad Fry Pan Connectable Crock-Pot Ingredients 8 1 oz bags nacho cheese Doritos ? cup shredded lettuce 2 cups taco meat ? cup shredded cheddar cheese ? cup black beans rinsed and drained ? cup diced tomatoes ? cup minced onions ? cup sliced black olives ? cup sliced green onions ? cup sour cream ? cup guacamole Instructions Open a bag of nacho cheese Doritos. Crush the chips into small pieces and fold down the top of the bag to make it more sturdy. Top with shredded lettuce, taco meat, shredded cheese, black beans, diced tomatoes, minced onions, sliced black olives, sliced green onions, sour cream, and guacamole. Nutrition 开云体育: 1serving | Calories: 240kcal | Carbohydrates: 8g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 166mg | Potassium: 393mg | Fiber: 3g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Carnitas Seasoning This flavorful Carnitas Seasoning recipe is perfect for pork and chicken! Make your own carnitas spice mix with ingredients from your pantry. CourseSauces and Condiments CuisineMexican Prep Time10minutes minutes Total Time10minutes minutes 开云体育s96 Calories1kcal AuthorTonia Larson Equipment Glass Spice Bottles Ingredients 1 ? tablespoon chili powder 1 ? tablespoon dried oregano 3 teaspoons onion powder 3 teaspoon garlic powder 3 teaspoons ground cumin 3 teaspoons kosher salt 1 ? teaspoon coarse ground black pepper 1 teaspoon crushed red pepper flakes 1 teaspoon orange juice powder four packets of True Orange 1 teaspoon lime juice powder four packets of True Lime Instructions Put all of the seasonings in a small bowl and stir to combine. Use a funnel to transfer the seasoning to a spice jar. Add a label to the jar. Store the jar in a cool, dry place for up to six months, or for as long as the shortest expiration date of the spices you add. Notes One: Pork Rub four tablespoons of carnitas seasoning on four pounds of boneless pork. Place it in a crockpot and add one cup of orange juice (or water). Cover and cook on low for 7-8 hours or on high for 6-7 hours. Place the meat on a rimmed baking sheet, shred with two forks, and brown under the broiler for 2-3 minutes. Return the carnitas to the juices in the slow cooker. Two: Chicken Marinade Combine 3 tablespoons of carnitas seasoning, 1/4 cup of orange juice, 1/4 cup of vegetable oil, 2 tablespoons of lime juice, and 2 tablespoons of vinegar. Marinate 1 1/2 pounds of chicken breasts for 30 minutes before cooking.Nutrition 开云体育: 1/4 tsp | Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 73mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Pineapple Salsa Recipe This pineapple salsa recipe has a delicious combination of sweet and spicy. It can be served with grilled chicken or fish or as an appetizer with chips. CourseAppetizer CuisineAmerican Prep Time15minutes minutes Total Time15minutes minutes 开云体育s10 Calories43kcal AuthorTonia Larson Ingredients whole pineapple to use as the bowl 1 cup diced pineapple 1 cup diced bell peppers any combination of red, orange, yellow or green peppers 1 cup diced Roma tomatoes ? cup chopped cilantro ? cup minced red onion 4 tablespoon lime juice about 2 limes or use bottled lime juice ? teaspoon black pepper ? teaspoon salt 1 tablespoon diced jalapenos optional Instructions To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty. Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use. In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper. Transfer the salsa to the pineapple bowl for serving. Store in the fridge. Notes You can let the pineapple salsa sit for a few hours, or overnight, in the fridge to let the flavors mingle but remember that the pineapple bowl won't look as fresh the next day. This recipe makes 2 1/2 cups. 开云体育 size is 1/4 cup.Nutrition 开云体育: 1/4 cup | Calories: 43kcal | Carbohydrates: 10g | Sodium: 31mg | Fiber: 1g | Sugar: 9g Source: The Gunny Sack ~~~~~ Rhonda in MO

Taco Soup The best low-carb soup! Ditch the beans for this simmered Mexican soup with a homemade taco seasoning. CourseSoups CuisineAmerican KeywordTaco Soup Prep Time15minutes minutes Cook Time1hour hour 15minutes minutes Total Time1hour hour 30minutes minutes 开云体育s8 Calories182kcal AuthorStacie Vaughan Ingredients 1 lb lean ground beef 1 tsp extra virgin olive oil 1 yellow onion chopped small 2 garlic cloves minced 4 cups beef broth 2 cans diced tomatoes with juice 28 oz cans 2 tbsp dried oregano 2 tbsp ground cumin 2 tbsp chili powder Instructions Cook ground beef in a frying pan until fully browned. Remove beef to large pot. In same frying pan, add olive oil and onions and garlic and saute over medium heat until onions are softened (3 to 5 minutes). Add to the soup pot. Rinse out frying pan with one cup beef broth and add to pot. Add in to pot the rest of the broth, canned tomatoes, and spices. Simmer soup uncovered for 1 hour, stirring occasionally. Serve hot topped with shredded mozzarella cheese. Nutrition 开云体育: 1g | Calories: 182kcal | Carbohydrates: 8g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 602mg | Fiber: 2g | Sugar: 5g Source: Simply Stacie ~~~~~ Rhonda in MO

Hi all. I have created a new recipe group that is looking for new, ACTIVE members. There is a posting requirement in this group of just one(1) recipe a month from ALL group members. I know that will turn a lot of group members off but why would you join a group if you aren't going to participate? [email protected] ~~~~~ Rhonda in MO

Mango and Pineapple Stuffed Chicken Burgers Posted by Anna Welender http://www.madeinnature.com/recipe/mango-and-pineapple-stuffed-burgers/ Serves 4 Ingredients It wouldn't be the Fourth of July or summer without some homemade grilled burgers. But old-fashioned cheeseburgers are so boring, and red meat isn't the healthiest choice. Add some sophistication and flavor to your burgers by switching up the ground chuck and cheddar cheese for chicken and Made In Nature organic mangoes and/or pineapple! Perfect if you're looking for a healthier grilling option or just want to impress your friends with your burger skills. ?1 lb to 1 1/2 lbs lean ground chicken (depends on desired burger size) ?1/2 cup diced Made In Nature Organic mango and/or pineapple ?1/3 cup fresh cilantro, chopped ?1/3 cup red onion, finely chopped ?2 teaspoons fresh jalapeno, (seeds & stems removed) minced ?1 1/2 teaspoons Caribbean (or Caribbean Jerk) seasoning ?1 garlic clove, minced ?1 teaspoon fresh lime zest Directions 1.Place ground chicken in a large mixing bowl. In a separate small bowl, mix together the dried mango and/or pineapple, cilantro, red onion, jalapeno, Caribbean seasoning, garlic, and lime zest until well combined. Gently add the chicken and compact meat. 2.Divide into 4 equal, 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don’t puff up.) 3.Grill the patties to liking, minimum of 5-6 minutes on each side or to your doneness

Garlic Parmesan bread sticks are the perfect combination of soft, fluffy bread with a golden, buttery crust infused with the savory flavor of garlic and parmesan cheese. These bread sticks are easy to make and crowd-pleasing sides for soup, salad or pasta. Whether you’re hosting a dinner party or just want to elevate a simple meal, these bread sticks will steal the show. Serve them warm with marinara sauce or a drizzle of olive oil for dipping, and watch them disappear in no time! INGREDIENTS For the dough list of 6 items 2-1/4 teaspoons (1 packet) active dry yeast 1 cup warm water (about 110°F) 1 tablespoon sugar 2 tablespoons olive oil 2-1/2 cups all-purpose flour 1 teaspoon salt list end For topping list of 6 items 3 tablespoons unsalted butter, melted 2 cloves garlic, minced 1/4 cup grated parmesan cheese 1 teaspoon dried parsley (or fresh parsley, chopped) 1/2 teaspoon garlic powder Salt to taste list end INSTRUCTIONS list of 7 items 1. Prepare the dough In a large bowl, combine the yeast, warm water, and sugar. Let it sit for 5–10 minutes until the mixture is frothy. Stir in the olive oil, flour and salt. Mix until dough forms. 2. Knead, and rise Transfer the dough to a floured surface, and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth and let it rise in a warm place for about one hour or until doubled in size. 3. Shape the bread sticks Preheat your oven to 375°F (190°C). Punch the risen dough down, and divide it in 12 equal pieces. Roll each piece in a long bread stick shape, and place them on a parchment paper-lined baking sheet. 4. Second rise Cover the breadsticks loosely with a towel and let them rise again for 15–20 minutes. 5. Prepare topping In a small bowl, mix the melted butter with minced garlic. Brush the butter mixture generously over the risen breadsticks. 6. Bake, and garnish Bake the bread sticks for 12 to 15 minutes or until lightly golden. Remove from the oven, and immediately sprinkle them with parmesan cheese, dried parsley, garlic powder and a pinch of salt. 7. Serve Serve the breadsticks warm with marinara sauce, olive oil, or your favorite dipping sauce. list end These garlic Parmesan bread sticks are irresistibly soft, buttery and flavorful, making them must-have additions to any meal. Enjoy every cheesy, garlicky bite!

There’s something undeniably satisfying about a perfectly marinated piece of salmon. This recipe combines the rich, buttery flavor of salmon with simple yet flavorful marinade that highlights the natural sweetness of the fish. With a blend of soy sauce, honey, garlic and fresh citrus, this dish is both sophisticated and incredibly easy to prepare. Perfect for a weeknight dinner or special occasion, this marinated salmon pairs beautifully with steamed rice, roasted vegetables or a crisp green salad. INGREDIENTS list of 10 items ? 4 salmon fillets (about 6 oz each) ? 1/4 cup soy sauce ? 2 tbsp honey or maple syrup ? 2 tbsp olive oil ? 1 clove garlic, minced ? 1 tsp fresh ginger, grated (optional) ? Juice of 1 lemon or orange ? 1 tsp sesame oil (optional) ? 1/2 tsp crushed red pepper flakes (optional, for spice) ? 1 tbsp chopped fresh dill or parsley (for garnish) list end INSTRUCTIONS: list of 5 items 1. Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, ginger, citrus juice, sesame oil, and red pepper flakes until well combined. 2. Marinate the Salmon: Place the salmon fillets in a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring all sides are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but no more than 2 hours. 3. Preheat the Oven or Grill: list of 2 items nesting level 1 For baking: Preheat the oven to 375°F (190°C). For grilling: Preheat the grill to medium heat and lightly oil the grates. list end nesting level 1 4. Cook the Salmon: list of 2 items nesting level 1 Oven Method: Place the salmon fillets on a lined baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork. Grill Method: Grill the salmon fillets skin-side down for 4-5 minutes per side, or until cooked to your liking. list end nesting level 1 5. Serve: Remove the salmon from the heat and garnish with fresh dill or parsley. Serve immediately with your favorite sides. list end Enjoy this marinated salmon as a wholesome and flavorful meal that’s sure to impress!

These birthday cake cookies are the perfect way to bring a festive touch to any celebration! With soft and chewy texture, they are filled with colorful sprinkles and that classic birthday cake flavor everyone loves. These cookies capture the fun of birthday cake in a portable, handheld treat, making them great for parties, gifting or whenever you’re in the mood for sweet, fun treats. Best of all, they come together quickly, so you can enjoy the taste of birthday cake any day of the year! INGREDIENTS list of 12 items 1 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed 2 large eggs 1 tablespoon vanilla extract 2-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup rainbow sprinkles 1 cup white chocolate chips (optional) 1/2 cup cake mix (vanilla or funfetti flavor) list end INSTRUCTIONS list of 9 items 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. Cream the butter and sugars in a large mixing bowl using an electric mixer until light and fluffy, about 2-3 minutes. 3. Add the eggs and vanilla extract and mix until well combined. 4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cake mix. 5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. 6. Fold in the rainbow sprinkles and white chocolate chips until evenly distributed throughout the dough. 7. Using a cookie scoop or tablespoon, drop cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. 8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft. 9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. list end Enjoy your colorful and delicious birthday cake cookies! Perfect for any celebration or as a fun treat.

These homemade peppermint patties are delightful treats that perfectly balance the cool freshness of peppermint with the rich, creamy sweetness of dark chocolate. They’re surprisingly simple to make and have melt-in-your-mouth texture that will remind you of store-bought varieties but with more natural and decadent flavor. Whether you’re making them for a holiday gift or just to indulge your sweet tooth, these peppermint patties are sure to impress. Plus, they store well, making them perfect for keeping on hand for whenever you need a refreshing, minty bite! INGREDIENTS: list of 6 items 2-1/2 cups powdered sugar 2 tablespoons unsalted butter, softened 2 tablespoons heavy cream 1-1/2 teaspoons peppermint extract 8 oz dark chocolate, chopped (or dark chocolate chips) 1 tablespoon coconut oil (optional, for smooth chocolate coating) list end INSTRUCTIONS list of 6 items 1. Prepare the Peppermint Filling In a large mixing bowl, combine the powdered sugar, softened butter, heavy cream and peppermint extract. Mix until smooth dough forms. The dough should be slightly firm but soft enough to handle. If it’s too soft, add a little more powdered sugar; if too stiff, add a splash of cream. 2. Shape the Patties Roll the peppermint dough in small 1-inch balls. Place them on a parchment paper-lined baking sheet, and gently flatten them with your fingers or the back of a spoon to form patties. Transfer the baking sheet to the freezer, and chill for about 30 minutes or until the patties are firm. 3. Melt the Chocolate While the patties are chilling, melt the dark chocolate and coconut oil in a double boiler or microwave in 30-second intervals, stirring in between, until smooth and fully melted. 4. Coat the Patties Using a fork or dipping tool, carefully dip each peppermint patty in the melted chocolate, ensuring it is fully coated. Let the excess chocolate drip off and place the coated patties back onto the parchment-lined sheet. 5. Chill and Set Once all the patties are coated, place the baking sheet in the refrigerator for about 20 minutes, or until the chocolate is fully set. 6. Serve, or Store Enjoy your homemade peppermint patties right away or store them in an airtight container in the refrigerator for up to two weeks. list end These peppermint patties make perfect homemade gifts or sweet treats to share at any gathering!

Mini-lamb burgers are savory, bite-sized twists on traditional burgers, offering unique and flavorful options for appetizers or light meals. Infused with Mediterranean spices, like cumin, coriander and fresh mint, these juicy lamb patties are packed with bold flavor. Topped with tangy yogurt sauce and nestled in soft slider buns, these mini-burgers are perfect for entertaining or a family meal with a gourmet touch. Serve with a side of fries or salad for a delightful and satisfying treat. INGREDIENTS: For the lamb burgers list of 9 items 1 lb ground lamb 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp smoked paprika 1/4 cup fresh mint, chopped 1/4 cup fresh parsley, chopped Salt and pepper to taste 1 tbsp olive oil (for cooking) list end For yogurt sauce list of 5 items 1/2 cup plain Greek yogurt 1 tbsp lemon juice 1 clove garlic, minced 1 tbsp fresh mint, chopped Salt and pepper to taste list end For serving list of 3 items 8 slider buns or mini burger buns Lettuce, tomato slices, and cucumber slices (optional) Crumbled feta cheese (optional) list end INSTRUCTIONS list of 5 items 1. Prepare the lamb patties In a large bowl, combine the ground lamb, minced garlic, cumin, coriander, smoked paprika, fresh mint, parsley, salt and pepper. Mix until everything is well-incorporated. Form the mixture in small patties about 2 inches in diameter. 2. Cook the patties Heat olive oil in a skillet over medium-high heat. Cook the lamb patties for about 3 to 4 minutes a side or until browned and cooked through. 3. Make yogurt sauce In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, fresh mint, salt, and pepper. Set aside. 4. Assemble the mini-burgers Toast the slider buns, if desired. Spread a generous dollop of yogurt sauce on the bottom half of each bun. Place a lamb patty on top, and add lettuce, tomato, cucumber slices and feta cheese if desired. Top with the other half of the bun. 5. Serve Serve the mini-lamb burgers warm, with extra yogurt sauce on the side. list end These mini-lamb burgers are perfect for entertaining or enjoying as flavorful, bite-sized meals with a Mediterranean flair!

Cheddar-bacon quiche is a rich, savory dish that’s perfect for breakfast, brunch or even dinner. With a flaky pie crust filled with smoky bacon, sharp cheddar cheese and a creamy egg mixture, this quiche is both satisfying and easy to make. The combination of crisp bacon and melty cheddar cheese creates deliciously indulgent flavor that pairs well with a light salad or fresh fruit. This versatile quiche is ideal for any occasion and can be made ahead of time for a simple yet elegant meal. INGREDIENTS list of 9 items one premade pie crust (9-inch) 6 slices bacon, cooked and crumbled 1-1/2 cups shredded cheddar cheese 4 large eggs 1-1/2 cups half and half or whole milk 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground nutmeg (optional) 1 tablespoon chopped fresh chives (optional, for garnish) list end INSTRUCTIONS list of 6 items 1. Preheat the oven Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, trimming any excess dough and crimping the edges, if desired. 2. Blind-bake the crust Line the pie crust with parchment paper, and fill with pie weights or dried beans. Bake for 10 to 12 minutes until the edges start to turn golden. Remove the parchment paper and weights, and bake for another 5 minutes. Set aside to cool slightly. 3. Prepare filling In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg (if using) until smooth. 4. Assemble the quiche Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the pre-baked pie crust. Pour the egg mixture over the bacon and cheese, ensuring the filling is evenly distributed. 5. Bake Place the quiche in the oven, and bake for 35 to 40 minutes or until the center is set, and a knife inserted in the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil. 6. Cool, and serve Allow the quiche to cool for 5-10 minutes before slicing. Garnish with fresh chives, if desired, and serve warm. list end This cheddar-bacon quiche is a savory, satisfying dish that’s perfect for any meal of the day, with the rich flavor of bacon and cheddar shining through!

Fresh strawberry lemonade is a refreshing and vibrant drink that perfectly balances the sweetness of ripe strawberry with the zesty brightness of fresh lemon. This delightful beverage is ideal for hot summer days, picnics or any occasion that calls for a deliciously thirst-quenching treat. Made with real strawberries, freshly squeezed lemon juice and a touch of sugar, this homemade lemonade is both simple and satisfying. The vibrant, pink color adds a fun and inviting touch, making it not only a tasty drink but also a beautiful centerpiece for your table. With just a few ingredients, you can whip up a pitcher of this delightful lemonade that’s sure to impress your family and friends! INGREDIENTS: list of 6 items ? 1 cup fresh strawberries, hulled and sliced ? 1 cup freshly squeezed lemon juice (about 4-6 lemons) ? 3/4 cup granulated sugar (adjust to taste) ? 4 cups cold water ? Ice cubes ? Lemon slices and whole strawberries for garnish (optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Strawberries: In a blender, combine the sliced strawberries with a tablespoon of sugar. Blend until smooth, then strain the mixture through a fine mesh sieve into a bowl or pitcher to remove the seeds. Set aside. 2. Make the Lemonade Base: In a large pitcher, combine the freshly squeezed lemon juice with the remaining sugar. Stir until the sugar is dissolved. 3. Combine Ingredients: Add the strawberry puree to the lemon juice mixture. Pour in the cold water and stir well to combine. Taste and adjust the sweetness if necessary by adding more sugar. 4. Chill and Serve: Refrigerate the lemonade for at least 30 minutes to allow the flavors to meld. Serve the strawberry lemonade over ice cubes in glasses. Garnish with lemon slices and whole strawberries if desired. 5. Enjoy: Refresh yourself with this delightful Fresh Strawberry Lemonade, perfect for sipping on a sunny day or serving at gatherings! list end This recipe captures the essence of summer in a glass, offering a delightful blend of flavor that’s both refreshing and inviting!

Dutch apple pie is a delightful variation of classic apple pie, known for its sweet, crumbly streusel topping that adds delightful texture and flavor contrast to the tender apple filling. This pie combines tart and sweet apple with warm spices, like cinnamon and nutmeg, all nestled in a buttery, flaky crust. The crumbly topping, made from butter, flour and brown sugar, caramelizes beautifully in the oven, creating a perfect balance of flavor and texture. Ideal for holidays, special occasions or cozy desserts any time of year, Dutch apple pie is sure to impress and satisfy. INGREDIENTS For the Pie Crust list of 5 items 1-1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon granulated sugar 1/2 cup unsalted butter, chilled and cut into small cubes 1/4 cup ice water list end For apple filling list of 9 items 6 cups thinly sliced, peeled apples (Granny Smith, Honeycrisp or a mix) 1 tablespoon lemon juice 1/2 cup granulated sugar 1/4 cup brown sugar, packed 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 teaspoon vanilla extract list end For streusel topping list of 4 items 1/2 cup unsalted butter, melted 1 cup all-purpose flour 1/2 cup brown sugar, packed 1 teaspoon ground cinnamon list end INSTRUCTIONS list of 9 items 1. Prepare the Pie Crust list of 4 items nesting level 1 In a large mixing bowl, whisk together the flour, salt, and sugar. Add the chilled butter cubes, and cut them in the flour mixture, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. list end nesting level 1 2. Preheat the Oven list of 1 items nesting level 1 Preheat your oven to 375°F (190°C). list end nesting level 1 3. Prepare apple filling list of 2 items nesting level 1 In a large bowl, toss the sliced apples with lemon juice. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and vanilla extract. Mix until the apples are evenly coated. list end nesting level 1 4. Roll the Pie Crust out list of 2 items nesting level 1 On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges. list end nesting level 1 5. Assemble the Pie list of 1 items nesting level 1 Pour the apple filling into the prepared pie crust, spreading it evenly. list end nesting level 1 6. Prepare streusel topping list of 1 items nesting level 1 In a medium bowl, combine the melted butter, flour, brown sugar, and cinnamon. Mix until the mixture forms coarse crumbs. list end nesting level 1 7. Add streusel topping list of 1 items nesting level 1 Sprinkle the streusel topping evenly over the apple filling. list end nesting level 1 8. Bake the Pie list of 1 items nesting level 1 Bake in the preheated oven for 50 to 60 minutes or until the topping is golden brown, and filling is bubbly. If the crust or topping start to brown too quickly, cover the pie loosely with aluminum foil. list end nesting level 1 9. Cool, and Serve list of 1 items nesting level 1 Allow the pie to cool completely on a wire rack before serving. list end nesting level 1 list end Enjoy your delicious and comforting Dutch apple pie, perfect for any occasion!

This black bean-sweet potato stew is a comforting, hearty and nutritious dish that combines the earthy flavor of black beans and sweet potato with aromatic spices and vegetables. It’s a filling, one-pot meal that’s perfect for chilly days, offering a blend of savory, slightly sweet and smoky flavor. The stew is rich in fiber, protein and vitamins, making it both satisfying and healthy. With its balance of tender sweet potato, hearty beans and flavorful broth, this stew is perfect for a cozy dinner or a meal prep option. Plus, it’s naturally vegetarian and can be easily made vegan by omitting the optional cheese or sour cream topping. INGREDIENTS: list of 16 items 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 large sweet potato, peeled and cubed 1 red bell pepper, diced 1 zucchini, diced 1 can (15 oz) black beans, drained and rinsed 1 can (14.5 oz) diced tomatoes (with juices) 4 cups vegetable broth (or chicken broth) 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika (optional for a smoky flavor) Salt and pepper, to taste 1 tablespoon lime juice (optional for added brightness) Fresh cilantro, chopped (for garnish) Optional toppings: sour cream, shredded cheese, avocado, or tortilla chips list end INSTRUCTIONS 1. Saute the Vegetables Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, and cook for 3 to 4 minutes until softened. Add the minced garlic, and cook for another minute until fragrant. Add the cubed sweet potato, red bell pepper and zucchini, and cook for an additional 5 minutes, stirring occasionally. 2. Add the Spices Stir in the ground cumin, chili powder, smoked paprika and a pinch of salt and pepper. Cook for another 1 to 2 minutes to allow the spices to bloom and become fragrant. 3. Add the Broth and Beans Pour in the vegetable broth, diced tomato with its juice and black beans. Stir to combine. Bring the stew to a boil over medium-high heat, then reduce the heat to low, and let it simmer, uncovered, for 20 to 25 minutes or until the sweet potato is tender, and the stew has thickened slightly. 4. Finish the Stew Taste and adjust the seasoning with more salt, pepper, or spices as desired. Stir in the lime juice for added brightness (optional). 5. Serve Ladle the stew in bowls, and garnish with fresh, chopped cilantro. Add any optional toppings, like sour cream, shredded cheese, avocado or tortilla chips, for extra flavor and texture. This black bean-sweet potato stew is not only delicious but also incredibly nutritious. The combination of black beans, sweet potato and vegetables provides a hearty base, while the warm spices and tangy lime juice bring depth to the dish. It’s a perfect meal for any day of the week - whether you’re looking for a comforting dinner, vegan-friendly meal or satisfying dish to share with family and friends.

Herb-roasted chicken & vegetables is a comforting, all-in-one meal that’s perfect for busy weeknights or a cozy weekend dinner. Juicy, tender chicken is seasoned with a blend of fresh herbs and roasted to perfection, alongside a colorful medley of vegetables, like carrot, potato and onion. As everything cooks together, the vegetables soak up the savory chicken juice, while the herbs infuse the whole dish with aromatic flavor. This simple, flavorful meal requires minimal prep, making it a great go-to recipe when you want something delicious and wholesome with minimal effort. INGREDIENTS list of 12 items 4 bone-in, skin-on chicken thighs or breasts 1 pound baby potatoes, halved 3 large carrots, peeled and cut into chunks 1 red onion, cut into wedges 2 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, chopped 1 teaspoon paprika Salt and pepper to taste Lemon wedges, for serving (optional) list end INSTRUCTIONS list of 5 items 1. Preheat the Oven Preheat your oven to 425°F (220°C). 2. Prepare the Vegetables In a large bowl, toss the baby potato, carrot and onion wedges with 1 tablespoon olive oil, half the minced garlic, salt and pepper. Spread the vegetables evenly on a large roasting pan or baking sheet. 3. Season the Chicken Pat the chicken thighs dry with a paper towel. Rub them with the remaining olive oil, minced garlic, rosemary, thyme, parsley, paprika, salt and pepper. Place the seasoned chicken pieces on top of the vegetables in the roasting pan. 4. Roast the Chicken and Vegetables Roast in the preheated oven for 35 to 45 minutes or until the chicken reaches an internal temperature of 165°F (75°C), and the vegetables are tender and golden. For extra-crispy skin, you can broil the chicken for the last 2 to 3 minutes of cooking. 5. Serve Remove the chicken and vegetables from the oven, and let them rest for a few minutes. Squeeze fresh lemon juice over the top for a burst of brightness, if desired. Serve the chicken, alongside the roasted vegetables, for a delicious, well-rounded meal. list end This herb-roasted Chicken & Vegetables is an easy, flavorful and nourishing dish that’s perfect for any occasion, offering the warmth of a home-cooked meal with minimal cleanup!

Baked cheesecake is the ultimate creamy, indulgent dessert that combines rich, smooth filling with a buttery graham cracker crust. Unlike no-bake versions, baked cheesecake has more dense, velvety texture that’s simply irresistible. This recipe features classic vanilla cheesecake with a hint of lemon zest for brightness, baked low and slow to ensure a crack-free top. Serve it plain, or top with fresh berries, caramel or chocolate sauce for a dessert that’s perfect for any occasion. INGREDIENTS For the crust list of 3 items 1-1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup unsalted butter, melted list end For filling list of 7 items 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1 tsp lemon zest 1/2 cup sour cream 1/4 cup heavy cream list end INSTRUCTIONS list of 5 items 1. Prepare the crust Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Mix until the crumbs are coated evenly. Press the mixture in the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 8 to 10 minutes, then set aside to cool. 2. Make filling In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, and continue to beat until fully combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest. Finally, add the sour cream and heavy cream, and mix until smooth and well-blended. 3. Assemble, and bake Pour the cheesecake filling over the cooled crust, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles. Place the springform pan on a baking sheet, and bake in the preheated oven for 55 to 65 minutes or until the center is just set and slightly jiggly. 4. Cool, and chill Turn the oven off, and crack the oven door slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracks. After an hour, remove the cheesecake, and let it cool completely at room temperature. Once cooled, cover the cheesecake and refrigerate for at least four hours or overnight. 5. Serve Remove the cheesecake from the springform pan, and slice it in wedges. Serve as is, or garnish with fresh berries, whipped cream or your favorite topping. list end

Pecan cranberry pie is a delightful twist on classic pecan pie, combining the rich, nutty flavor of pecan with the tart sweetness of cranberry. The buttery, flaky crust holds luscious filling made of brown sugar, eggs and vanilla, with bursts of juicy cranberry adding a refreshing contrast to the caramellike richness of the pecan. Perfect for the holiday season or any special occasion, this pie offers a delicious blend of texture and flavor, making it an impressive and festive dessert sure to become a family favorite. Ingredients list of 10 items one unbaked 9-inch pie crust 1 cup fresh or frozen cranberries 1-1/2 cups pecan halves 3 large eggs 1 cup light corn syrup 1/2 cup brown sugar, packed 1/4 cup unsalted butter, melted 1 tsp vanilla extract 1/4 tsp ground cinnamon (optional) Pinch of salt list end Instructions list of 5 items 1. Preheat the oven Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired. 2. Prepare filling In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, cinnamon and salt until well-combined. 3. Assemble the pie Spread the cranberry evenly over the bottom of the pie crust, followed by the pecan halves. Pour the sugar-egg mixture over the top, making sure the pecan and cranberry is well-distributed. 4. Bake Place the pie in the preheated oven, and bake for 50 to 60 minutes or until filling is set, and the top is golden brown. The center should be slightly firm when tapped gently. 5. Cool Allow the pie to cool completely before slicing, which will help the filling set properly. list end This pecan cranberry pie is a perfect combination of sweet and tart, with nutty crunch and a festive flair, making it a wonderful dessert for any holiday gathering!