开云体育

Hawaiian Hot Dogs Jamie Sherman These Hawaiian Hot Dogs will go over great at your next BBQ or party. Try these if you’re looking for a change of pace from the usual hotdogs and burgers! Prep Time10minutes mins Cook Time20minutes mins Total Time30minutes mins CourseSandwich CuisineAmerican 开云体育s8 servings Calories432 kcal Equipment grill tongs Char-Broil 4-Burner Cabinet Style Liquid Propane Gas Grill, Stainless Steel mixing bowl knife cutting board Ingredients 1x2x3x 1 package hot dogs 16 oz. 8 slices bacon 8 hot dog buns 1 can pineapple tidbits, drained 8 oz. ? cup red onion chopped 1 jalapeno seeded and chopped 2 tablespoons lime juice a small handful of cilantro chopped ? cup BBQ sauce ? cup mayonnaise Cook ModePrevent your screen from going dark Instructions In a medium bowl, combine the pineapple, red onion, jalapeno, lime juice and cilantro. Mix well. Refrigerate until serving time. In a separate small bowl, stir together the BBQ Sauce and mayo until well combined. Refrigerate until serving time. Preheat grill. Wrap each hot dog in a slice of bacon, overlapping slightly. Secure the loose end with a toothpick. Grill, turning occasionally until the bacon is crisp and the hot dog is heated through. To serve, remove the toothpick from the hot dog. Place a hot dog in a bun and top with the pineapple salsa. Serve with BBQ sauce mixture, if desired. Notes I personally really like any hot dog bun that has a hint of sweetness to it when it comes to Hawaiian hot dogs. If you have Hawaiian sweet hot dog buns or potato-based buns at your store, grab those! It's better to use thinner bacon for this recipe so it crisps up – use caution when grilling it, though!Nutrition 开云体育: 1hot dogCalories: 432kcalCarbohydrates: 41gProtein: 13gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 43mgSodium: 878mgPotassium: 251mgFiber: 1gSugar: 10gVitamin A: 68IUVitamin C: 7mgCalcium: 85mgIron: 3mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Grilled Twice Baked Potatoes Jamie Sherman Deliciously cheesy Grilled Twice Baked Potatoes, a mouthwatering twist on a classic favorite. This potato side dish will be a hit all summer! Prep Time15minutes mins Cook Time1hour hr 45minutes mins Additional Time1hour hr Total Time3hours hrs CourseSide Dish CuisineAmerican 开云体育s8 servings Calories379 kcal Equipment digital instant read food thermometer Quarter Sheet, Natural, 2 count BBQ Tool Aluminum Carrying Case, Deluxe Grill Set, 20-Piece Char-Broil 4-Burner Cabinet Style Liquid Propane Gas Grill, Stainless Steel Ingredients 1x2x3x For the potatoes 4 large Russet potatoes cleaned 2 tablespoons olive oil any vegetable oil you prefer ? teaspoon salt ? teaspoon onion powder For the twice-baked potato filling ? teaspoon salt ? teaspoon onion powder ? teaspoon ground pepper ? cup low-sodium chicken broth or milk ? cup salted butter, melted 1/2 stick 1 cup sour cream ? cup bacon bits more for toppings (you could use 8 bacon strips cooked and crumbled) 1-1/2 cup shredded cheese divided (I used Colby Jack, but you could use Mozzarella, a mix of gouda, smoked gouda or even pepper jack for some spices) Cook ModePrevent your screen from going dark Instructions Set your BBQ for indirect heating and heat up to 400°F with the lid closed so the temperature is even throughout. Place the potatoes on a plate. With a fork, poke each potato 3 to 4 times. Then, coat them with olive oil. Sprinkle salt and onion powder to coat each potato. Place the potatoes directly on the preheated grill. Close the grill and cook for 75 minutes or until the internal temperature of the potatoes reaches 205°F. Remove the potatoes from the grill and let them cool off. Once the potatoes are cool enough to touch, slice them in half, length-wise. Spoon out the white portion of the potato into a mixing bowl. Add in the salt, onion powder, and pepper. Next, add in the chicken broth and the melted butter. Mix with a hand mixer until combined. (The texture won’t be smooth yet.) Add the sour cream, bacon bits, and 1 cup of shredded cheese. Mix with the hand mixer until all ingredients are combined. With a spoon, scoop some of the potato mixture back into the potato skins. Top each potato with some additional shredded cheese and bacon bits. Place your stuffed potatoes on a half cookie sheet or a disposable aluminum pan and place them directly on the grill. Cook for 20 minutes or until the cheese is melted and the potatoes are heated through. Notes Depending on the size of the potatoes, your cooking time may vary. This is why I rely on internal temperature. When the potatoes are cooked, the skin will feel crispy, and when pushing on it slightly, it feels tender. When scooping the flesh out, be careful not to damage the skin. Leave about 1/8 to 1/4-inch of the white part of the potato inside.Nutrition 开云体育: 1potato halfCalories: 379kcalCarbohydrates: 39gProtein: 11gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 38mgSodium: 665mgPotassium: 850mgFiber: 4gSugar: 2gVitamin A: 406IUVitamin C: 11mgCalcium: 107mgIron: 2mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Smoked Ribs Jamie Sherman These Smoked Ribs are rubbed with a homemade spice blend before being cooked to tender perfection, then basted with your favorite BBQ sauce! Prep Time45minutes mins Cook Time6hours hrs Total Time6hours hrs 45minutes mins CourseMain Course CuisineAmerican 开云体育s4 servings Calories600 kcal Equipment Hickory BBQ Cooking Chunks Compact Rapidfire Chimney Starter grill tongs BBQ Ash Tool Poker Extra Long Suede Grill Gloves (Pair) mini loaf pan Ingredients 1x2x3x 1 rack baby back ribs ? cup paprika ? cup brown sugar 4 tablespoons black pepper 3 tablespoons salt 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons celery seed 2 tablespoons cayenne pepper 1 cup apple juice 1 cup BBQ sauce Cook ModePrevent your screen from going dark Instructions Take the membrane off of the ribs. Combine the paprika, brown sugar, pepper, salt, garlic powder, onion powder, celery seed, and cayenne pepper in a bowl and mix well. Liberally coat both sides of the ribs with the seasoning mixture. Place some newspaper at the bottom of a chimney starter (a tool used to ignite charcoal). Place the charcoal on top of the newspaper. Light the newspaper on fire. Leave coals to burn for about half an hour. At this point, they will be ready to place in the smoker. Once the coals are in the smoker, place 1-2 splits of hickory on top of the charcoal. Bring temperature to 225-250 degrees Fahrenheit. You want your smoke to appear blue-ish instead of a thicker white smoke. Fill up one or two mini loaf pans with water and place it in the smoker, anywhere you can fit it. We have an offset smoker, so we placed the water in the smaller housing, and the meat in the large housing. However, if you don’t have this, you can place it with the meat. Place the rack of ribs inside the smoker and monitor the temperature for 3 hours. Try to leave it closed as much as possible. Place the ribs in a large sheet of aluminum foil, cover with half of the BBQ sauce, and pour the apple juice inside the tin foil around the meat. Finish sealing up the meat completely (airtight), and place back in the smoker for another 2 hours. Remove the foil, cover with the rest of the BBQ sauce, and place the ribs back in the smoker for 30 minutes to another hour. When the BBQ sauce looks thick and sticky, this is a good indicator that the ribs are ready to be pulled from the smoker. Notes I highly recommend using dry rubs like this to add flavor to meat.Nutrition Calories: 600kcalCarbohydrates: 65gProtein: 31gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 98mgSodium: 6115mgPotassium: 1006mgFiber: 7gSugar: 44gVitamin A: 4591IUVitamin C: 4mgCalcium: 202mgIron: 6mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Grilled Greek Chicken Fly away to a Greek island with this authentic grilled Greek chicken recipe. Sunny lemon, earthy olive oil, and the spices and herbs of the Aegean combine in a quick and easy marinade. Fresh and sophisticated, this is the best Greek chicken recipe for a healthy dinner that’s ready in next to no time. Prep Time2hours hrs 5minutes mins Cook Time15minutes mins Total Time2hours hrs 20minutes mins Course: Main Course Cuisine: Greek Keyword: Grilled chicken 开云体育s: 4 Author: Rachael Yerkes Ingredients 1 batch Greek Chicken Marinade 2 Lbs Chicken breast Lemon slices for garnish Instructions Using the flat side of a meat mallet, pound the thickest parts of chicken to even thickness. In a small mixing bowl whisk together the Greek Chicken Marinade. Let chicken marinate for 2 hours, and up to 24 hours. Remove chicken for marinade, pat dry with a paper towel. Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, until an inserted thermometer reads 165 degrees F. Remove chicken from grill and let rest 5 minutes before slicing. Sprinkle with lemon juice if desired Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Easy Peach BBQ Sauce Sweet heat peach bbq sauce chicken, this easy peach BBQ sauce is the ultimate summer grilling recipe. Perfectly sweet with a hint of a kick. Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins Course: Grilling Cuisine: American Keyword: bbq sauce, peace sauce 开云体育s: 4 servings Calories: 438kcal Author: Rachael Ingredients Easy Peach BBQ Sauce 1 cup of your favorite sweet barbecue sauce 2 peaches peeled and pitted, chopped into cubes 1/2 cup water 1 - 2 tsp hot sauce adjust to preference 1 tsp garlic powder 1 Tbs white vinegar 2 Tbs brown sugar 1 chicken bouillon cube Peach BBQ Grilled Chicken 4 chicken breasts approx 1.5 lbs Salt and Pepper Paprika Instructions Easy Peach BBQ Sauce Combine all ingredients in a sauce pan and bring to a simmer. Let simmer, stirring occasionally, for 6 to 10 minutes or until sticky and slightly thickened. Then serve overtop grilled chicken. Chicken Heat Grill to approximately 400 degrees. Generously season chicken with salt, pepper, and paprika. Grill Chicken on first side for 4 minutes. Flip and cook another 3 minutes. (Or until internal temp reaches 159 degrees) Brush chicken down with BBQ sauce and let cook for another minute on each side. Cook until internal temperature is 165 degrees Using a silicone brushmeans no more hair in food and the silicone is easy to clean so it prevents buildup. Add more sauce, if desired, right before serving. Nutrition Calories: 438kcal | Carbohydrates: 42g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 1238mg | Potassium: 1153mg | Fiber: 1g | Sugar: 36g | Vitamin A: 470IU | Vitamin C: 8.1mg | Calcium: 44mg | Iron: 1.5mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Ultimate twice-baked potatoes are decadent and delicious side dishes that take the humble potato to new heights. These potatoes are baked until tender, then scooped out and mixed with a creamy blend of butter, sour cream, cheese and crispy bacon before being baked again to golden perfection. The result is rich, flavorful filling with a crispy, cheesy top that will have everyone coming back for seconds. Perfect for special occasions or whenever you want to impress your guests, these twice-baked potatoes are sure to become favorite additions to your dinner table. INGREDIENTS list of 10 items ? 4 large russet potatoes ? 4 tablespoons olive oil ? Salt and pepper, to taste ? 6 slices bacon ? 1/2 cup sour cream ? 1/4 cup whole milk ? 4 tablespoons unsalted butter, softened ? 1 cup shredded cheddar cheese, divided ? 1/4 cup chopped green onions ? 1/4 cup chopped fresh parsley (optional, for garnish) list end INSTRUCTIONS list of 8 items 1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil. 2. Bake the potatoes: Scrub the potatoes clean, and pat them dry. Rub each potato with olive oil, and sprinkle with salt. Place the potatoes on the prepared baking sheet, and bake for 45 to 60 minutes or until they are tender when pierced with a fork. 3. Cook the bacon While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet, and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon, and set aside. 4. Prepare filling Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the insides, leaving a thin border of potato flesh to support the skin. Place the scooped out potato flesh in a large bowl. 5. Mash the potatoes Add the sour cream, milk, softened butter, 1/2 cup shredded cheddar cheese, crumbled bacon (reserve a little for topping) and chopped green onion to the bowl with the potato flesh. Mash everything together until smooth and well-combined. Season with salt and pepper to taste. 6. Stuff the potatoes Spoon the potato mixture back in the potato skins, mounding it slightly. Place the stuffed potatoes back on the baking sheet. 7. Bake again Sprinkle the remaining 1/2 cup shredded cheddar cheese and reserved bacon on top of the stuffed potatoes. Return the baking sheet to the oven, and bake for an additional 15 to 20 minutes or until the cheese is melted and bubbly. 8. Serve Remove the potatoes from the oven, and let them cool for a few minutes. Garnish with chopped, fresh parsley, if desired. list end Enjoy your ultimate twice-baked potatoes as rich and flavorful side dishes that are perfect for any special meal, offering a delightful combination of creamy, cheesy and crispy texture in every bite.

Pesto Genovese is a classic Italian sauce that hails from the Liguria region, renowned for its vibrant green color and fresh, aromatic flavor. Made from a handful of simple yet high-quality ingredients, this traditional recipe combines fragrant basil, garlic, pine nuts, Parmesan cheese and extra virgin olive oil into a luscious, creamy paste. Whether tossed with pasta, spread on sandwiches or drizzled over grilled vegetables, pesto Genovese elevates any dish with its herbaceous richness. Making your own pesto is not only easy but also allows you to enjoy the pure, bold flavor store-bought versions often lack. INGREDIENTS list of 7 items ? 2 cups fresh basil leaves, packed ? 1/4 cup pine nuts (toasted if desired) ? 2-3 cloves garlic, peeled ? 1/2 cup grated Parmesan cheese ? 1/2 cup extra virgin olive oil ? Salt to taste ? Freshly ground black pepper (optional) list end INSTRUCTIONS list of 5 items 1. Blend the Base: In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse several times until the mixture is coarsely chopped. 2. Add Cheese: Add the grated Parmesan cheese to the basil mixture and pulse a few more times to combine. 3. Incorporate the Olive Oil: While the food processor is running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed. The result should be a smooth, vibrant sauce. 4. Season to Taste: Taste the pesto and season with salt and freshly ground black pepper as needed. If the pesto is too thick, you can add a little more olive oil to thin it out. 5. Serve or Store: Use the pesto immediately, tossing it with freshly cooked pasta or drizzling it over grilled meats or vegetables. If storing, transfer the pesto to an airtight container, smoothing the top and drizzling a thin layer of olive oil over it to prevent browning. It can be refrigerated for up to a week or frozen for several months. Best restaurants near me list end This Pesto Genovese captures the essence of fresh basil and Italian cooking, making it a delightful addition to your culinary repertoire. Enjoy the bright flavors and versatility of this beloved sauce!

Wedge salad with blue cheese dressing is a classic, crisp and refreshing dish that’s as simple as it is satisfying. The star of this salad is the crisp iceberg lettuce, cut in wedges and topped with rich, tangy blue cheese dressing. The creamy dressing, with its bold flavor, pairs perfectly with the cool crunch of the lettuce, while additional toppings, like bacon, tomato and onion, add layers of texture and taste. This salad is perfect as a starter for a special meal or a light, satisfying dish on its own. Ingredients For the Salad list of 5 items 1 head iceberg lettuce, cut into 4 wedges 1/2 cup cherry tomatoes, halved 4 slices bacon, cooked and crumbled 1/4 red onion, thinly sliced 1/4 cup chopped chives (optional for garnish) list end For Blue Cheese Dressing list of 7 items 1/2 cup mayonnaise 1/2 cup sour cream or Greek yogurt 1/2 cup crumbled blue cheese 1 tablespoon lemon juice or white wine vinegar 1 teaspoon Worcestershire sauce Salt and pepper to taste 1 to 2 tablespoons milk or buttermilk (optional, to thin the dressing) list end Instructions list of 4 items 1. Prepare dressing In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice and Worcestershire sauce until smooth. Stir in the crumbled blue cheese, mashing some of the cheese to blend and leaving some chunks for texture. Season with salt and pepper to taste. If dressing is too thick, add a tablespoon of milk or buttermilk at a time until you reach your desired consistency. Chill dressing in the refrigerator for at least 30 minutes to allow the flavors to meld. 2. Assemble the Salad Arrange the iceberg lettuce wedges on individual plates or a large serving platter. Drizzle generously with blue cheese dressing. 3. Add Toppings Sprinkle the crumbled bacon, halved cherry tomato and sliced red onion over the salad. Garnish with chopped chive, if desired. 4. Serve Serve immediately, with extra blue cheese dressing on the side. list end This wedge salad with blue cheese dressing is a delicious blend of flavor and texture, perfect for any occasion. Whether enjoyed as a simple lunch or elegant appetizer, it’s sure to impress with its classic appeal and satisfying taste.

Christmas candy cane cookies are festive and fun treats that bring the holiday spirit to your dessert table. These delightful cookies are shaped like candy canes, with a swirl of red and white dough that makes them as beautiful as they are delicious. Infused with a hint of peppermint, these cookies are perfect for sharing with friends and family or adding to your holiday cookie platter. The combination of buttery sweetness and peppermint flavor, along with their charming appearance, makes these cookies must-bakes during the Christmas season. INGREDIENTS: list of 10 items ? 1 cup unsalted butter, softened ? 1 cup powdered sugar ? 1 large egg ? 1 1/2 teaspoons almond extract ? 1 teaspoon vanilla extract ? 2 1/2 cups all-purpose flour ? 1/2 teaspoon salt ? Red food coloring ? 1/2 teaspoon peppermint extract (optional) ? Additional powdered sugar (for dusting) Best restaurants near me list end INSTRUCTIONS: list of 5 items 1. Prepare the Dough: list of 3 items nesting level 1 ? In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. ? Beat in the egg, almond extract, and vanilla extract until well combined. ? Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. list end nesting level 1 2. Divide and Color the Dough: list of 2 items nesting level 1 ? Divide the dough in half. Leave one half plain and set aside. ? To the other half, add a few drops of red food coloring and the peppermint extract (if using). Mix until the color is evenly distributed. list end nesting level 1 3. Shape the Candy Canes: Best restaurants near me list of 4 items nesting level 1 ? Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. ? Take a small amount of the plain dough and roll it into a 4-inch rope. Repeat with the red dough. ? Place the two ropes side by side and gently twist them together. Carefully curve the top to form the shape of a candy cane. ? Place the shaped cookies on the prepared baking sheet. list end nesting level 1 4. Bake the Cookies: list of 2 items nesting level 1 ? Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Be careful not to overbake. ? Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. list end nesting level 1 5. Optional Finishing Touch: list of 1 items nesting level 1 ? Once the cookies are cooled, you can dust them lightly with powdered sugar for an extra festive touch. list end nesting level 1 list end Enjoy your Christmas Candy Cane Cookies, a perfect holiday treat that’s as delightful to make as it is to eat!

Smoked Prime Rib Seasoned simply, then smoked and roasted to perfection with a garlic butter finish, this prime rib is juicy, tender, and worthy of being your holiday meal centerpiece. Prep Time15minutes mins Cook Time4hours hrs Rest Time30minutes mins Total Time4hours hrs 45minutes mins Course: Main Course Cuisine: American Keyword: prime rib, prime rib roast, smoked prime rib, standing rib roast, Traeger Prime Rib 开云体育s: 8 Calories: 1464kcal Author: Rachael Equipment 1 Pellet Smoker I use a Treager and used Pecan pellets 1 Meat probe or Instant Read Thermometer I use Meater, which has a convenient app Ingredients 8 lb 4-Bone Prime Rib Roast 8-10 Lb 5 Tablespoon Prime Rib Rub or Make your own Butter Finish 1/2 cup Unsalted butter 1 Tbs Minced garlic 1 tsp Dried parsley 1/2 tsp Kosher salt Instructions Take the prime rib roast out of your fridge, and set on the counter to allow to come up to room temperature for about 30 minutes to an hour. This will help the roast cook more evenly. When ready to cook, set the Traeger or Pellet Smoker temperature to 250℉ and let it ignite. When smoke is coming out, shut the lid and preheat with the lid closed for 15 minutes or so. You should see some blue smoke, and the temperature should remain steady. While the grill preheats, trim any excess fat off the roast if needed. And tie the bones on if the butcher did not do this for you. Excess fat is if there is any fat over 1 inch in thickness. Otherwise, leave fat on the roast, as it will render as it cooks and baste and flavor your roast as it cooks. Now, either make your own prime rib rub by combining salt, pepper, thyme, and rosemary in a bowl, or use a pre-made prime rib rub. I like the Traeger Prime Rib Rub. Then rub it all over the roast. If it is not sticking well, use a teaspoon or so of oil, rubbed over the roast to act as a glue. Insert a meat probe or meat thermometer into the center of the roast, avoiding the bones and any large pockets of fat. I recommend the Meater brand probe, which connects seamlessly with an app, making cooking and monitoring the temperature easy. Place the roast directly on the pre-heated grill, grill grates, bones down, close the lid, and leave it alone. Let it cook until the internal temperature reaches 115℉, about 3 1/2-4 hours. ** Remember, do not cook based on this estimated time, rather use a meat thermometer to get the best results, this is not a cut of meat you want to take chances with. When roast reaches 115℉, remove the roast from the grill and place on a baking sheet, and cover with foil. Let it rest for 20 minutes. While the roast rests, increase the Traeger temperature to 450°F and preheat with the lid closed. Then make your butter bath by melting butter and stirring in the garlic, salt, and dried parsley. When the 20 minute rest time is up, brush your roast with the butter bath and return the roast to the grill. Be sure your meat probe is in place so you can continue to monitor the internal temperature. Close the lid, and cook your roast an additional 10-15 minutes, rotating halfway, until the internal temperature reaches 125°F for medium-rare or your desired temperature. Remove the roast from the grill and cover with foil, let rest for 30 minutes, the temp will rise about 5 degrees during this time, so keep this in mind when selecting the temp you cook your roast to. Once it has rested 30 minutes, remove the string, and bones, slice and enjoy. Notes Pick your Temp: The roast will increase in temp about 5-10 degrees during the rest period, so depending on your desired doneness, adjust accordingly. Rare is 115°F , Medium-Rare 120-125°F , Medium 130-135°F Let The Butcher Do the Work: If I can save myself time by letting the butcher do the work, I will. So, buy your prime rib with the bones cut off (by the butcher) but tied back on. This saves you loads of work, but still produces the best results. Leave the Fat: The fat gives your roast flavor. Only trim fat it if exceeds an inch. Your butcher should have already done this for you. So leave it unless it is excessive, as you pay a lot for t

Turkey Bratwurst Grill Pouch A succulent recipe for homemade turkey bratwurst, bursting with veggies and flavor! Perfect for those summer BBQ get togethers. Prep Time10minutes mins Cook Time20minutes mins Total Time30minutes mins Course: Dinner Cuisine: American Keyword: bratwurst recipe, homemade bratwurst, Turkey Bratwurst 开云体育s: 6 Calories: 42kcal Author: Rachael Yerkes Ingredients 4 Turkey Bratwursts sliced into bite sized pieces 2 cups mini sweet peppers "sliced"or whatever peppers you have on hand 1 medium onion sliced 1 medium zucchini sliced 1 yellow squash sliced 1 Tbs olive oil 1 tsp parsley 1 tsp garlic powder 1 tsp chives 1 pinch salt black pepper to taste Instructions Mix all ingredients in a bowl Wrap in Foil Place on preheated grill, and cook, flip at about 8 minutes so as not to burn, and watch carefully. Or bake at 425 for 20 mins Cook until veggies are tender, and bratwurst are cooked through. Notes Feel free to add in extra veggies: button mushrooms, corn, asparagus, eggplant, carrots, or whatever you have on hand.Nutrition Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Sodium: 15mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 24.7mg | Calcium: 14mg | Iron: 0.3mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Cajun Pulled Pork Buttery soft pulled pork, seasoned with a homemade Cajun spice mix, and smoked on a pellet smoker until it can be shredded easily. Prep Time15minutes mins Cook Time9hours hrs Rest Time45minutes mins Total Time10hours hrs Course: Main Course Cuisine: American Keyword: cajun pulled pork, pellet smoker, Pulled Pork 开云体育s: 10 Calories: 384kcal Author: Rachael Equipment Hickory pellets Aluminum Foil Instant Read Thermometer Pellet Smoker (Traeger) Ingredients 6-9 pound pork shoulder boneless 1/2 cup yellow mustard 1 cup apple juice Salt and Pepper Cajun Spice Rub: 3 Tablespoons smoked paprika 2 Tablespoons fine kosher salt 2 Tablespoons garlic powder 1 1/2 Tablespoon ground black pepper 1 1/4 Tablespoon onion powder 1 Tablespoon dried oregano 1 1/2 teaspoons thyme 1 Tablespoon cayenne Instructions Prepare the Pork Shoulder: Trim any excess fat from the surface of the meat. Make the Spice Rub: In a small bowl, combine the smoked paprika, kosher salt, garlic powder, black pepper, white pepper, onion powder, oregano, cayenne, and thyme. Mix well to combine. Season the Pork: Use some salt and pepper, to generously coat the exterior of the pork shoulder. Then cover with yellow mustard and rub it on all sides. Once coated in mustard, sprinkle the spice mixture all over the pork shoulder, ensuring that it is evenly coated. Cover the pork with plastic wrap and let sit for 20 minutes to an hour. Prepare the Smoker: Preheat your smoker to 250°F using hickory or applewood pellets for a rich, smoky flavor. Smoke the Pork: Place the seasoned pork shoulder directly on the smoker rack. Close the lid and smoke for 4-5 hours, until the internal temperature reaches 160-170°F. Wrap Pork: At 160-170°F you want to take the pork shoulder out of the smoker, and wrap in foil, then pour the orange juice into the foil. And seal so it stays in. Return to grill, fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt. This low and slow cooking method will ensure that the pork is tender and flavorful. Rest the Pork: Once the pork is fully cooked, remove it from the smoker and let it rest for 45 minutes. Shred the Pork: Use two forks to shred the meat, discarding any excess fat that didn't render out during the cooking process. Serve and Enjoy: Serve the Cajun Smoked Pulled Pork on a bun with your favorite barbecue sauce, or enjoy it on its own with a side of coleslaw and cornbread, in a wrap, salad, burrito, taco, etc. Nutrition Calories: 384kcal | Carbohydrates: 8g | Protein: 63g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 163mg | Sodium: 1684mg | Potassium: 1179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1279IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 4mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Chicken enchiladas are delightful blends of Mexican flavor wrapped in a soft tortilla and baked to perfection. This recipe, designed for four servings, combines tender, shredded chicken with rich and flavorful enchilada sauce, all topped with gooey, melted cheese. The result is a comforting dish that’s both satisfying and easy to prepare. Whether for a weeknight dinner or casual get-together, these enchiladas bring a burst of flavor and warmth to the table. Serve them with a side of rice, beans or a simple salad for a complete meal that’s sure to become a family favorite. INGREDIENTS list of 14 items 2 cups cooked chicken, shredded (from about 2 small chicken breasts) 1 cup enchilada sauce (store-bought or homemade) 1/2 cup sour cream 1 small onion, finely chopped 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp chili powder 1/2 tsp salt 1/4 tsp black pepper 1 tbsp olive oil 8 small flour or corn tortillas 1 cup shredded cheddar cheese or Monterey Jack cheese Fresh cilantro, chopped (for garnish) Lime wedges, for serving list end INSTRUCTIONS list of 6 items 1. Prepare the Chicken Filling list of 2 items nesting level 1 Heat the olive oil in a large skillet over medium heat. Add the chopped onion, and saute for about 3to 4 minutes until softened. Add the minced garlic, and cook for another minute until fragrant. Stir in the shredded chicken, cumin, chili powder, salt and black pepper. Cook for 2 to 3 minutes, mixing well to ensure the chicken is evenly coated with the spices and heated through. list end nesting level 1 2. Mix in the Enchilada Sauce list of 1 items nesting level 1 Add 1/2 cup enchilada sauce and sour cream to the chicken mixture. Stir well to combine, creating creamy and flavorful filling. Remove the skillet from the heat. list end nesting level 1 3. Assemble the Enchiladas list of 2 items nesting level 1 Preheat your oven to 375°F (190°C). Lightly grease a 9 x 9 or similarly sized baking dish. Spoon about 2 to 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up the tortillas tightly, and place them, seam side down, in the prepared baking dish. list end nesting level 1 4. Top with Sauce and Cheese list of 1 items nesting level 1 Pour the remaining 1/2 cup enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring all the tortillas are covered. Sprinkle the shredded cheese over the top. list end nesting level 1 5. Bake the Enchiladas list of 1 items nesting level 1 Cover the baking dish with aluminum foil, and bake in the preheated oven for 20 minutes. Remove the foil, and bake for an additional 5 to 10 minutes or until the cheese is melted, bubbly and slightly golden. list end nesting level 1 6. Garnish, and Serve list of 2 items nesting level 1 Once baked, remove the enchiladas from the oven. Garnish with fresh, chopped cilantro for a burst of freshness. Serve with lime wedges on the side for a tangy kick. Optional toppings include extra sour cream, sliced avocado or diced tomato. list end nesting level 1 list end These chicken enchiladas are perfect for a flavorful, satisfying meal that can be prepared with ease. Enjoy them with family or friends, and savor the taste of this classic Mexican comfort food.

Fresh Strawberry Blondies Prep Time15minutes minutes Cook Time30minutes minutes Total Time45minutes minutes 开云体育s9 Calories319kcal AuthorStacey Little Ingredients 1/2 cup diced strawberries 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, room temperature (not melted) 1/2 cup firmly packed light brown sugar 1/2 cup granulated white sugar 1 large egg 1 teaspoon vanilla extract For the glaze: 1 cup powered sugar 2 tablespoons strawberry jam 2 tablespoons water Instructions Preheat the oven to 350°F and spray an 8x8-inch baking pan with nonstick cooking spray. Set aside. Place the strawberries between several layers of paper towels and press firmly to wick out some of the moisture. Set aside. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In a large bowl, stir the butter, brown sugar, and white sugar together. Add the egg and vanilla and stir until incorporated. Add the dry ingredients and stir to combine. Add the strawberries and stir. Spread the mixture into the prepared pan and bake for 28 to 33 minutes or until golden brown and set. Allow to cool completely. Make the glaze by stirring the powdered sugar, strawberry jam, and water together until smooth. Spread over the blondies. Allow the glaze to harden overnight, if desired. Slice and serve. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5. Nutrition Calories: 319kcal | Carbohydrates: 53g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 183mg | Potassium: 62mg | Fiber: 1g | Sugar: 39g | Vitamin A: 346IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg Source: Southern Bite ~~~~~ Rhonda in MO

These rich and decadent dark chocolate cherry brownies are the perfect combination of deep, bittersweet chocolate and juicy cherry, creating a delightful balance of flavor in every bite. The dark chocolate provides a bold, slightly bitter base, while the cherry adds sweet, tart contrast that bursts with freshness. With dense, fudgy texture and pockets of melted chocolate, these brownies are elevated by the inclusion of chopped cherries, making them irresistible treats for both chocolate lovers and fruit enthusiasts alike. Whether for a special occasion or cozy night in, these brownies are sure to impress! INGREDIENTS: list of 11 items ? 1 cup (225g) unsalted butter ? 8 oz (225g) dark chocolate, chopped ? 1 ? cups (250g) granulated sugar ? ? cup (150g) brown sugar ? 4 large eggs ? 1 tsp vanilla extract ? 1 cup (125g) all-purpose flour ? ? cup (25g) unsweetened cocoa powder ? ? tsp salt ? 1 cup (150g) fresh or frozen cherries, pitted and chopped ? ? cup (85g) dark chocolate chips or chunks list end INSTRUCTIONS: list of 9 items 1. Preheat the oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper or lightly grease it. 2. Melt the butter and dark chocolate together in a heatproof bowl set over simmering water (double boiler method) or in short bursts in the microwave, stirring frequently until smooth. Let it cool slightly. 3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy. 4. Slowly add the melted chocolate mixture to the egg and sugar mixture, whisking constantly until smooth and glossy. 5. In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined. 6. Stir in the chopped cherries and dark chocolate chips or chunks, making sure they are evenly distributed throughout the batter. 7. Pour the batter into the prepared pan and spread it out evenly with a spatula. 8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want the brownies to stay fudgy. 9. Let the brownies cool completely in the pan before cutting into squares. list end Enjoy your rich, fruity, and indulgent Dark Chocolate Cherry Brownies!

Cranberry tiramisu is a festive twist on the classic Italian dessert, bringing together the tart brightness of cranberry with the creamy indulgence of mascarpone. Layers of ladyfingers soaked in cranberry juice and a hint of orange liqueur are nestled in between fluffy mascarpone cream and a sweet-tart cranberry compote. This no-bake dessert is perfect for the holidays, offering a sophisticated and visually stunning treat that’s sure to impress your guests. Its combination of rich, creamy layers and vibrant cranberry flavor makes it an unforgettable addition to your holiday table. INGREDIENTS: list of 3 items ? For the Cranberry Sauce: list of 4 items nesting level 1 ? 2 cups fresh or frozen cranberries ? ? cup sugar ? ? cup water ? Zest and juice of 1 orange list end nesting level 1 ? For the Mascarpone Cream: list of 4 items nesting level 1 ? 1 cup mascarpone cheese ? 1 cup heavy cream ? ? cup powdered sugar ? 1 tsp vanilla extract list end nesting level 1 ? For Assembly: list of 4 items nesting level 1 ? 1 package (200g) ladyfingers ? 1 cup cranberry juice ? 2 tbsp orange liqueur (optional) ? Fresh cranberries and powdered sugar for garnish list end nesting level 1 list end INSTRUCTIONS: list of 6 items 1. Make the Cranberry Sauce: list of 1 items nesting level 1 ? In a medium saucepan, combine the cranberries, sugar, water, orange zest, and juice. Cook over medium heat for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Remove from heat and let cool completely. list end nesting level 1 2. Prepare the Mascarpone Cream: list of 1 items nesting level 1 ? In a mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip. list end nesting level 1 3. Soak the Ladyfingers: list of 1 items nesting level 1 ? In a shallow dish, mix the cranberry juice with orange liqueur if using. Quickly dip each ladyfinger into the mixture, ensuring they are moistened but not soggy. list end nesting level 1 4. Assemble the Tiramisu: list of 1 items nesting level 1 ? In a trifle dish or an 8×8-inch serving dish, spread a thin layer of mascarpone cream on the bottom. Add a layer of soaked ladyfingers, followed by a layer of cranberry sauce. Repeat the layers, finishing with a layer of mascarpone cream on top. list end nesting level 1 5. Chill: list of 1 items nesting level 1 ? Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld. list end nesting level 1 6. Garnish and Serve: list of 1 items nesting level 1 ? Before serving, garnish with fresh cranberries and a dusting of powdered sugar for a festive touch. Serve chilled. list end nesting level 1 list end This Cranberry Tiramisu is a delightful blend of tart and creamy, making it a unique and elegant dessert that’s perfect for the holiday season. Enjoy each luscious, festive bite!

Buttermilk drop biscuits are quick and easy ways to enjoy the classic flavor of homemade biscuits without the fuss of rolling and cutting dough. These biscuits are tender and fluffy on the inside with a slightly crispy, golden exterior. Made with simple ingredients, like flour, butter and tangy buttermilk, the dough is simply dropped by spoonfuls on a baking sheet and baked to perfection. These biscuits are perfect for breakfast with jam or butter or as sides to any meal. INGREDIENTS: list of 7 items ? 2 cups all-purpose flour ? 1 tablespoon baking powder ? 1/2 teaspoon baking soda ? 1 teaspoon sugar ? 1/2 teaspoon salt ? 1/2 cup cold unsalted butter, cubed ? 3/4 cup cold buttermilk list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. list end nesting level 1 2. Mix Dry Ingredients: list of 1 items nesting level 1 ? In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. list end nesting level 1 3. Cut in the Butter: list of 1 items nesting level 1 ? Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. list end nesting level 1 4. Add the Buttermilk: list of 1 items nesting level 1 ? Pour in the cold buttermilk and stir until just combined. The dough should be slightly sticky. list end nesting level 1 5. Drop the Dough: list of 1 items nesting level 1 ? Using a spoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. list end nesting level 1 6. Bake: list of 1 items nesting level 1 ? Bake for 10-12 minutes, or until the biscuits are golden brown on top. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Serve warm with butter, jam, or honey. list end nesting level 1 list end Enjoy these Buttermilk Drop Biscuits as a comforting and easy addition to any meal!

Lion House rolls are beloved, soft and fluffy dinner rolls that have become famous for their tender texture and slightly sweet flavor. These rolls, known for their signature spiral shapes, are buttery and rich, making them perfect accompaniments to any meal, from holiday feasts to weeknight dinners. The dough is enriched by eggs and butter, resulting in a soft, pillowlike interior that melts in your mouth. Whether served warm with a pat of butter or used for mini-sandwiches, Lion House rolls are delicious and crowd-pleasing additions to any table. INGREDIENTS list of 9 items ? 1/2 cup warm water (about 110°F) ? 2 tbsp active dry yeast ? 1/2 cup unsalted butter, softened ? 1/4 cup granulated sugar ? 1 tsp salt ? 1 cup warm milk (about 110°F) ? 2 large eggs ? 4 1/2 – 5 cups all-purpose flour ? 2 tbsp melted butter (for brushing) list end INSTRUCTIONS list of 8 items 1. Activate the yeast: In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes, until the yeast becomes frothy and activated. 2. Mix the wet ingredients: In a large mixing bowl, cream together the softened butter, sugar, and salt. Add the warm milk, eggs, and yeast mixture, stirring to combine. 3. Add the flour: Gradually add the flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but pull away from the sides of the bowl. 4. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. 5. Shape the rolls: Punch down the dough and roll it out into a large rectangle (about 12×18 inches). Brush with melted butter. Cut the dough into 12 strips and roll each strip into a spiral. Place the rolls onto a greased baking sheet. 6. Second rise: Cover the rolls and let them rise for another 30-45 minutes, or until they have doubled in size. 7. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown. 8. Brush with butter: Remove the rolls from the oven and brush with additional melted butter for an extra soft and delicious finish. list end These Lion House Rolls are soft, buttery, and perfect for any occasion, adding a homemade touch to your meals with their light, fluffy texture!

Pesto twists are delightful and easy-to-make snacks or appetizers that combine the aromatic flavor of fresh basil pesto with the flaky, buttery goodness of puff pastry. These twists are perfect for serving at parties, as a side to a bowl of soup or just as a quick snack. The vibrant green pesto not only adds a burst of flavor but also creates a beautiful visual contrast to the golden pastry. With just a few simple ingredients and minimal prep time, Pesto Twists are impressive and delicious treats everyone will love. INGREDIENTS: list of 6 items ? 1 sheet puff pastry, thawed ? 1/4 cup basil pesto (store-bought or homemade) ? 1/4 cup grated Parmesan cheese ? 1 egg, beaten (for egg wash) ? Flour (for dusting) ? Salt and pepper to taste list end INSTRUCTIONS: list of 6 items 1. Prepare the Puff Pastry: list of 2 items nesting level 1 ? Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. ? Lightly flour your work surface and roll out the puff pastry sheet into a thin rectangle. list end nesting level 1 2. Add the Pesto: list of 2 items nesting level 1 ? Spread the basil pesto evenly over the entire surface of the puff pastry, making sure to reach the edges. ? Sprinkle the grated Parmesan cheese evenly over the pesto. list end nesting level 1 3. Fold and Cut: list of 2 items nesting level 1 ? Carefully fold the puff pastry in half lengthwise, pressing down gently to seal the edges. ? Using a sharp knife or pizza cutter, slice the folded pastry into strips about 1-inch wide. list end nesting level 1 4. Twist the Strips: list of 2 items nesting level 1 ? Take each strip and gently twist it a few times, then place it on the prepared baking sheet. ? Brush the twists with the beaten egg and season lightly with salt and pepper. list end nesting level 1 5. Bake: list of 1 items nesting level 1 ? Bake in the preheated oven for 12-15 minutes, or until the twists are puffed up and golden brown. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Let the Pesto Twists cool slightly before serving. They are best enjoyed warm, straight out of the oven. list end nesting level 1 list end Enjoy your Pesto Twists, a savory and visually appealing treat that’s perfect for any occasion!

Egg scramble is a quick, versatile and nutritious dish that makes for a perfect breakfast or light meal. This dish is made by gently cooking beaten eggs with a mix of your favorite ingredients, like fresh vegetables, cheese and herbs, creating a delicious, fluffy scramble that’s packed with flavor. Whether you prefer a simple scramble with just eggs and cheese or a more elaborate version with sauteed veggies and meat, this dish can be customized to suit any taste or dietary preference. Egg Scramble is a great way to start your day with a wholesome meal that’s easy to prepare and endlessly adaptable. INGREDIENTS: list of 10 items ? 6 large eggs ? 1/4 cup milk or cream (optional, for creamier eggs) ? Salt and freshly ground black pepper to taste ? 1 tablespoon butter or olive oil ? 1/2 onion, finely chopped ? 1/2 bell pepper, chopped ? 1/2 cup cherry tomatoes, halved ? 1/2 cup spinach, chopped ? 1/2 cup shredded cheese (cheddar, feta, or your choice) ? Fresh herbs like parsley or chives for garnish (optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Eggs: list of 1 items nesting level 1 ? In a large bowl, whisk together the eggs, milk or cream (if using), salt, and pepper until well combined. list end nesting level 1 2. Sauté the Vegetables: list of 1 items nesting level 1 ? In a large skillet, heat the butter or olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for 3-4 minutes until they start to soften. Add the cherry tomatoes and spinach, and cook for another 2 minutes until the spinach is wilted. list end nesting level 1 3. Cook the Eggs: list of 1 items nesting level 1 ? Reduce the heat to low and pour the beaten eggs into the skillet with the vegetables. Allow the eggs to set slightly around the edges, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are just set and still slightly creamy. list end nesting level 1 4. Add the Cheese: list of 1 items nesting level 1 ? Sprinkle the shredded cheese over the eggs and stir gently to incorporate. Cook for another minute until the cheese is melted and the eggs are fully cooked. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Garnish the scramble with fresh herbs if desired and serve immediately. Enjoy your Egg Scramble on its own, with toast, or alongside your favorite breakfast sides. list end nesting level 1 list end Egg Scramble is a delicious and easy-to-make dish that’s perfect for any meal. With its fluffy eggs and endless possibilities for customization, this dish is a staple that everyone can enjoy.