开云体育

Best Pumpkin Bread Recipe Truly the favorite pumpkin bread recipe ever! Prep Time15minutes mins Cook Time1hour hr Total Time1hour hr 15minutes mins Course: Bread Cuisine: American Keyword: bread, pumpkin 开云体育s: 16 servings (8 slices per loaf) Author: Lori Lange Ingredients 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon salt ? teaspoon baking powder 3 cups granulated white sugar 4 large eggs 1 cup vegetable or canola oil (can sub 1/2 unsweetened applesauce) 2 cups pure, unsweetened pumpkin puree ? cup water Instructions Preheat oven to 350℉. Grease and flour two 9x5-inch loaf pans. You can use 8x5 pans too, but they'll rise quite high while baking. In a medium bowl, whisk together the flour, baking soda, spices, baking powder and salt. In large bowl, whisk together the sugar, eggs and oil. Stir the dry ingredients into the wet mixture. Add the pumpkin and water and stir until combined. Divide the batter between the prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. It could take an extra 15 minutes, depending on the type of pan you're using. Notes *If you reduce the sugar to 2 cups and sub 1/2 of the oil for unsweetened applesauce, here is how the nutritional information changes per slice: 274 calories, 46 carb, 4 protein, 8 fat, 1 fiber. *Since this recipe yields two loaves, make several batches and deliver them to your neighbors as a fall holiday treat! *You may also use 8 mini loaf pans- bake 45 minutes to an hour. *This bread freezes well. When cooled, cover with plastic wrap, then foil and freeze until ready to eat. It should keep well in the freezer for several weeks.Nutrition 开云体育: 1slice | Calories: 380kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 303mg | Potassium: 118mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4835IU | Vitamin C: 1.3mg | Calcium: 28mg | Iron: 1.8mg Source: Recipe Girl ~~~~~ Rhonda in MO

Easy Oreo Pie Here's an easy and delicious no-bake Oreo Pie recipe that does not use Cool Whip! Prep Time30minutes mins Chill Time:4hours hrs Total Time4hours hrs 30minutes mins Course: Dessert Cuisine: American Keyword: Oreo, Pie 开云体育s: 6 servings Author: Lori Lange Ingredients CRUST: 24 whole OREO or other creme-filled chocolate cookies 5 tablespoons unsalted butter, melted FILLING: 1 cup heavy whipping cream 8 ounces cream cheese, at room temperature ? cup plain Greek yogurt (can substitute sour cream) 1 cup powdered sugar 1 teaspoon vanilla extract 9 whole OREO or other creme-filled chocolate cookies TOPPING: ? cup heavy whipping cream 5 to 6 whole OREO or other creme-filled chocolate cookies Instructions PREPARE THE CRUST: Add the 24 OREO cookies to the bowl of a food processor. Process into fine crumbs. Then drizzle in the melted butter, and pulse until the crumbs combine with the butter. Press the crumb mixture into the bottom and sides of a deep-dish, 9-inch pie plate. Put it into the freezer while you prepare the filling. PREPARE THE FILLING: Add the heavy cream to a large bowl. Use an electric mixer to beat the cream to stiff peaks (1 or 2 minutes). Set the whipped cream aside. In a separate bowl, use the electric mixer to combine the cream cheese, powdered sugar and vanilla until smooth and well-combined. Transfer the mixture to the bowl with the whipped cream, and use a rubber spatula to fold them together. Add 9 OREO cookies to a zip baggie, and use a rolling pin or meat mallet to smash the cookies into small pieces. Stir the crushed cookies into the filling mixture. Scrape the filling into the frozen crust, and smooth the top. Refrigerate. ADD THE TOPPING: In a medium bowl, use an electric mixer to whip the heavy cream to stiff peaks. Add the whipped cream to a piping bag with a decorative tip, and pipe swirls along the edge of the pie (alternately, you can just spoon dollops of the whipped cream onto the pie). Place a whole OREO into each swirl of cream. Refrigerate until ready to serve. Nutrition 开云体育: 1slice | Calories: 566kcal | Carbohydrates: 29g | Protein: 6g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 240mg | Potassium: 147mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 1820IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 1mg Source: Recipe Girl ~~~~~ Rhonda in MO

Fresh Corn with Prosciutto Basil Butter The perfect side dish for summer when fresh corn abounds. Prep Time20minutes mins Cook Time12minutes mins Total Time32minutes mins Course: Side Dish Cuisine: American Keyword: basil, corn, prosciutto 开云体育s: 6 servings Author: Lori Lange Ingredients ? cup (1 stick) butter (at room temperature), divided 2 tablespoons minced shallot 2 ounces thinly sliced prosciutto, minced 3 tablespoons minced fresh basil salt and pepper, to taste 6 ears fresh corn, shucked Instructions In a small skillet, melt 2 tablespoons of butter over medium heat. Add the shallot and sauté until tender, about 5 minutes. Transfer to a bowl and cool. Add the remaining butter to the shallot and stir until smooth. Mix in the prosciutto and basil. Season to taste with salt and pepper. Cook the corn in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain and cool. Cut the corn off the cobs and transfer to a saucepan. Add the flavored butter and heat until melted and heated through. Notes If preparing this recipe as GLUTEN FREE, just make sure that the prosciutto you're using is free of gluten. Make ahead tip: Step one may be prepared 3 days ahead. Cover and refrigerate. Let stand 2 hours at room temperature before using.) Alternately you can try grilling the corn instead of boiling it. Soak the corn in water for about 20 minutes, then place it on a hot grill just until it gets a few char marks on all sides.Nutrition 开云体育: 1serving | Calories: 262kcal | Carbohydrates: 18g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 411mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 717IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg Source: Recipe Girl ~~~~~ Rhonda in MO

Kansas City Style Ribs These seasoned ribs are slathered in sauce at the end of cooking! Prep Time25minutes mins Cook Time2hours hrs 25minutes mins Soaking Time:1hour hr Total Time3hours hrs 50minutes mins Course: Main Course Cuisine: American Keyword: kansas City, ribs 开云体育s: 6 servings Author: Lori Lange Ingredients RIBS: 4 to 5 pounds pork loin back ribs RUB: 1 tablespoon packed brown sugar 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon celery salt ? teaspoon dry mustard ? teaspoon black pepper ? teaspoon cayenne pepper SAUCE: ? cup finely chopped onion 2 medium garlic cloves, minced 1 tablespoon butter 1 cup ketchup ? cup molasses ? cup cider vinegar ? cup water 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce ? teaspoon salt CHIPS: 2 cups hickory chips, optional (soaked in water for at least 1 hour, then drained) Instructions Preheat the oven to 350℉. Trim the fat from the ribs; remove the membrane (see tips below). Place the ribs in a shallow roasting pan. In a small bowl, stir together the rub ingredients. Sprinkle the rub evenly over both sides of the ribs; rub in with your fingers. Cover the pan with foil. Bake the ribs for 2 to 2? hours or until very tender. Carefully drain off the fat in the roasting pan. For the sauce, combine the onion, garlic and butter in a saucepan and cook over medium-heat until tender. Stir in the remaining sauce ingredients, and bring to a boil. Reduce heat, and simmer for 20 to 25 minutes or until desired consistency. For a charcoal grill: sprinkle the wood chips (if using) over medium coals. Grill the ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until the ribs are browned, turning once halfway through grilling and brushing occasionally with sauce. For a gas grill: preheat the grill. Reduce heat to medium. Add wood chips (if using) according to manufacturer's directions. Place the ribs on the grill rack over heat. Cover; grill for 10 to 15 minutes or until the ribs are browned, turning once halfway through grilling and brushing occasionally with sauce. Serve the ribs with the remaining sauce. Notes To remove the membrane that covers the bones: slip a dull knife or the pointed end of a meat thermometer under the membrane. Use a paper towel to grip and pull it away from the bones.Nutrition 开云体育: 1serving | Calories: 570kcal | Carbohydrates: 32g | Protein: 38g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1.221mg | Potassium: 917mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1.315IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg Source: Recipe Girl ~~~~~ Rhonda in MO

Slow Cooker Baby Back Ribs This recipe turns out very tender, juicy ribs with great flavor! Prep Time25minutes mins Cook Time5hours hrs Marinating Time:8hours hrs Total Time13hours hrs 25minutes mins Course: Main Course Cuisine: American Keyword: baby back ribs, crock pot, crockpot, ribs, slow cooker 开云体育s: 6 servings Author: Lori Lange Ingredients RIBS: One 3 to 4 pound slab pork baby back ribs RUB: ? cup brown sugar 1 tablespoon garlic powder 2 teaspoons onion powder ? teaspoon dried thyme ? teaspoon salt ? teaspoon freshly ground black pepper ? teaspoon ground cayenne pepper SAUCE: ? cup barbecue sauce (your favorite) ? cup apple butter Instructions Prepare the ribs by removing the thin membrane (silver skin) covering the bone. This prevents the ribs from curling as they cook and helps the pork to get tender. In a small bowl, combine the rub ingredients. Rub all sides of the ribs with rub mixture. Place the ribs in a large plastic zip bag and refrigerate overnight. In a small bowl, combine the barbecue sauce and apple butter; set aside. Cut the ribs into 2-rib portions to fit inside the slow cooker. Cover and cook on low for 4 to 6 hours (or until ribs are 170℉ and test tender with a knife easily piercing into the meat). Remove the ribs from the slow cooker to a board, and drain off any liquid from the slow cooker. Wipe the slow cooker dry. Place the ribs back into the slow cooker. Pour about ? cup of the sauce over the ribs. Cover and cook on high about 30 minutes or until glazed. Serve with remaining sauce (warmed), as desired. Nutrition 开云体育: 1serving | Calories: 512kcal | Carbohydrates: 34g | Protein: 32g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 593mg | Potassium: 527mg | Fiber: 1g | Sugar: 30g | Vitamin A: 114IU | Vitamin C: 0.5mg | Calcium: 82mg | Iron: 2mg Source: Recipe Girl ~~~~~ Rhonda in MO

Brown Sugar Grilled Peaches Peaches lightly sprinkled with brown sugar, then grilled to caramelize and to bring out their natural sweetness. Top with a drizzle of honey and vanilla ice cream before serving. Prep time: 30 MinCook time: 5 MinTotal time: 35 Min Ingredients 4 - 6 fresh ripe, but firm peaches 2/3 - 1 cup brown sugar (depending on the number of peaches) 1/4 - cup honey or agave nectar vanilla ice cream cinnamon for garnish Instructions Preheat your outdoor grill with charcoal. Rinse, half and pit all of the peaches. Coat each half with 1 tablespoons of brown sugar. Allow the peaches to sit at room temperature for 30 minutes or until the brown sugar has dissolved. Place the cut side of the peaches down on a hot grill (in direct heat) for 5 - 10 minutes or until a bit of char has appeared. Flip the peaches over and grill the underside of the peaches for an additional 3-5 minutes. Remove from grill and drizzle with honey or agave nectar, then slice each half in half. Cool slightly & serve with Vanilla ice cream and a sprinkle of cinnamon. Source: Mommy's Kitchen ~~~~~ Rhonda in MO

Honey Lime Grilled Chicken Honey Lime Grilled Chicken: Chicken breasts marinated in lime juice, lime zest, honey, garlic, seasonings and teriyaki sauce. Prep time: 15 MinCook time: 12 MinInactive time: 12 HourTotal time: 12 H & 27 M Ingredients 4 - (4 ounce) boneless, skinless chicken breast halves 1/2 -cup honey 1/3 - cup soy sauce 1/4 - cup lime juice (about 4 limes), reserve lime skins 2 - garlic cloves 2 - teaspoons lime zest 1 - teaspoon Simply Asia sweet ginger-garlic seasoning or similar 1/2 - cup Mr. Yoshidas Gourmet Sweet & Savory Sauce or you can use teriyaki sauce or pineapple juice Instructions In a resalable gallon size zip lock bag, combine the honey, soy sauce, lime juice, lime zest, garlic, ginger garlic seasoning, and Mr. Yoshida's or teriyaki sauce; mix well. Reserve 2-4 tablespoons of the marinade in a small - covered bowl and store in refrigerator. Rinse and clean your chicken and cut off any fat. Make sure you wash your hands when you are finished handling the chicken. Add chicken to the bag and turn to coat, I leave a couple halves of the limes in the marinade. Seal bag and refrigerate for at least 6 - 8 hours. Remove chicken from bag and throw out the marinade. Grill chicken on an outdoor grill over medium heat for 5- 8 minutes per side or until cooked and the juices run clear. Baste each side of chicken with reserved marinade during the last minute of cooking. Add the chicken to a serving plate and cover with foil and allow to rest for 5 minutes. Serve immediately. Source: Mommy's Kitchen ~~~~~ Rhonda in MO

Red, White & Blue Skillet Cobbler If you're looking for something sweet to round off your 4th of July meal this grilled skillet cobbler is sure to please. Prep time: 15 MinCook time: 25 MinTotal time: 40 Min Ingredients 1 1/2 - cups fresh blueberries 1 1/2 - cups fresh strawberries, hulled and quartered 1/2 - cup sugar 1/4 - cup flaked, sweetened coconut 1 - teaspoon vanilla extract 1 - lemon - used for the juice, plus zest 1 - tablespoon butter or coconut oil 1 - box Jiffy golden yellow cake mix 1 - egg 1/2 - cup water 10 1/2 inch cast iron skillet Instructions In a large bowl combine the blueberries, strawberries, coconut (I omitted the coconut because my son doesn't like coconut), lemon juice, lemon zest, sugar and vanilla. Let the berry mixture rest for at least 10 minutes. Meanwhile, mix the batter with the egg and the water. Next, make sure you grill or oven is preheated to 350 degrees. If cooking on a grill create a indirect zone putting the charcoal to one side for baking the cobbler. Direct = cooking on top of the coals, indirect = cooking on the other side where there are no coals. Coat the cast iron skillet with one tablespoon of butter or coconut oil, so the cobbler does not stick. Add the berry mixture. Next, add the batter. Stir the berry mixture and batter with a spoon a few times so some of the berries make it to the top. Bake on the grill or in the oven for 25 minutes or until the fruit is bubbly and the cake has turned a golden color. Let cool 5 minutes then serve warm with ice cream or whipping cream. Notes This cobbler can also be baked in the oven. Place skillet in oven and bake for 35-45 minutes. Source: Mommy's Kitchen ~~~~~ Rhonda in MO

Terry's Potato Salad Prep time: 15 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 35 M Ingredients 6 - 7 potatoes, cooked, peeled and diced 2 - boiled eggs, chopped 1/4 - cup onion, chopped 1- 2 tablespoons pickle relish (start with one tablespoon) 1 1/2 - teaspoon vinegar 3/4 - 1 cup miracle whip 1 - tablespoon mustard salt and pepper, to taste Instructions Boil potatoes whole and let cool about 6-7 potatoes. When cool enough to handle peel off the skin and chop into bite size pieces. Add chopped onion, chopped eggs, salt, pepper, sweet relish and the vinegar and gently mix to combine. In a small bowl add the miracle whip and the mustard and mix to combine. Start with 3/4 cup of miracle whip and add more if needed after tasting the dressing. Add to the potato mixture and gently mix to combine. Cover at least 2 hours before serving. Notes I boil the potatoes whole with the skin still on. I do this so the potatoes don't absorb a lot of water and become mushy. Make sure the potatoes are cooled enough before handling. Source: Mommy's Kitchen ~~~~~ Rhonda in MO

Grilled Corn on the Cob fresh corn on the cob Butter Pepper & Lawrys Season Salt or Paula Deen House Seasoning Heavy duty aluminum foil Preheat your grill. Carefully peel back corn husks to within 1 in. of bottoms; remove all the silks. Spread butter mixture over corn. I use a pastry brush. Sprinkle with whatever seasoning you want, Lawrys seasoning salt, regular salt and pepper or Paula's House Seasoning. Re wrap corn in husks and place each corn cob in a separate piece of heavy duty aluminum foil and roll up. Grill the corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Peel back husks and remove corn add more butter and seasoning salt and serve. Cook's Note: You can also soak the corn in pot of cold water for 20 minutes before grilling. Then just leave the corn in the husks and grill. When done peel back the husks and remove the silk. I have added a photo so you can seeing how the corn looks when you grill it directly in their husks. Source: Mommy's Kitchen ~~~~~ Rhonda in MO

Pulled Pork Course: barbecue, BBQ, Main, Main Course, Main Dish Cuisine: American Keyword: barbecue, BBQ, pulled pork, slow cooker Prep Time: 10minutes minutes Cook Time: 10hours hours CHILL TIME:: 8hours hours Total Time: 18hours hours 10minutes minutes 开云体育s: 6 Calories: 513kcal Author: Malinda Linnebur This easy Pulled Pork Recipe is perfect for feeding a crowd. It's made with pork shoulder and some pantry staples to produce tender, juicy, and flavorful pulled pork. Ingredients ? cup (50g) packed brown sugar 1 tablespoon KOSHER salt (not table salt!) 1 tablespoon smoked paprika 2 teaspoons chili powder 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon cumin 1 teaspoon pepper 1 teaspoon cayenne 4 pound (1.8kg) pork shoulder or butt (bone-in and preferably with a fat cap) 1 large onion; sliced 5 cloves garlic; chopped 1 cup (235ml) braising liquid of choice (beer, apple cider- alcoholic or non, apple juice, soda Instructions In a small bowl, combine the brown sugar, salt, smoked paprika, chili powder, onion powder, garlic powder, cumin, pepper, and cayenne. Rub all over pork. Wrap in plastic wrap and place in the refrigerator for 8-24 hours. (can skip this part but does allow the pork to "marinate" in the spices.) SLOW COOKER METHOD: Place the sliced onion and chopped garlic in the bottom of a slow cooker. Top with braising liquid. Unwrap pork and place on top. Cover and cook on LOW for 10 hours. OVEN METHOD: Preheat oven to 300℉. Place the sliced onion and chopped garlic in the bottom of a large dutch oven. Pour in braising liquid. Unwrap pork and cut into 3 pieces. Place in dutch oven, cover, and cook for 3 hours. Remove the lid and cook for 1.5-2 hours. Transfer pork to a large bowl to cool slightly then shred into bite sized pieces, discarding some of the excess fat. Let braising liquid settle for 5 minutes then remove fat from surface with a spoon. Toss the shredded pork with 1 cup of braising liquid; adding more as needed to keep the meat moist. Notes STORAGE: Cooked meat can be stored in the refrigerator for up to 5 days. FREEZER FRIENDLY: Place cooled meat in a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. Source: Countryside Cravings ~~~~~ Rhonda in MO

Carrot Salad Course: Salad, Side Dish, Vegetable Cuisine: American Keyword: carrot raisin salad, carrot salad recipe, old fashioned carrot salad Prep Time: 25minutes minutes Total Time: 25minutes minutes 开云体育s: 6 Calories: 274kcal Author: Malinda Linnebur This carrot salad offers a modern twist on the classic version you might remember from your childhood. It features crisp matchstick carrots, your favorite nuts, sweet cranberries, and an easy, delicious dressing! Ingredients 1 pound (450g) carrots 3 tablespoons mayonnaise 2 tablespoons lemon juice 2 tablespoons honey 1 tablespoon Dijon mustard ? cup (70g) chopped pistachios, or other nut of choice ? cup (65g) dried cranberries or other dried fruit Instructions Prepare carrots by washing and julienning them into thin strips; set aside. 1 pound (450g) carrots In a large bowl, whisk together the mayonnaise, lemon juice, honey, and mustard. Season with salt and pepper to taste. 3 tablespoons mayonnaise,2 tablespoons lemon juice,2 tablespoons honey,1 tablespoon Dijon mustard Add the carrots, pistachios, and dried cranberries. Toss to coat. ? cup (70g) chopped pistachios, or other nut of choice,? cup (65g) dried cranberries or other dried fruit Notes STORAGE: Store in an airtight container for up to 4 days in the refrigerator. MAKE-AHEAD: This salad tastes best when made several hours in advance to allow the flavors to combine. Use all orange carrots instead of colored carrots. I found the colored carrots at Sam's Club. Source: Countryside Cravings ~~~~~ Rhonda in MO

Hello friends Please know that I am lifting you all up during these storms that some of you may be experiencing. May the angels surround you and your families, homes, furry pets and all that you hold dear to your hearts. Praying for a hedge of protection to keep you safe from all harm. Very warmly, Sugar “I am not lost, for I know where I am. But however, where I am may be lost.” — Winnie the Pooh

Strawberry champagne cupcakes are the perfect blend of elegance and sweetness, making them ideal for celebrations and special occasions. These light and fluffy cupcakes are infused with the delicate flavor of champagne and topped with luscious strawberry buttercream frosting, creating treats that are both refreshing and indulgent. The champagne adds subtle effervescence to the cupcakes, while strawberry frosting gives a fruity, vibrant finish. Whether for a wedding, anniversary or festive gathering, these cupcakes are sure to impress with their sophisticated flavor and beautiful presentation. INGREDIENTS For the cupcakes list of 9 items 1-1/2 cups all-purpose flour 1-1/2 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup champagne or sparkling wine 1/4 cup milk list end For strawberry buttercream frosting list of 5 items 1/2 cup unsalted butter, softened 2 cups powdered sugar 1/4 cup fresh strawberries, pureed 1 tsp vanilla extract A pinch of salt list end INSTRUCTIONS list of 6 items 1. Preheat the oven Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners. 2. Prepare the cupcake batter In a medium bowl, whisk together the flour, baking powder and salt. In a separate, large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, and mix in the vanilla extract. 3. Add champagne and flour Slowly, add the dry ingredients to the butter mixture, alternating with the champagne and milk. Mix until just combined, being careful not to overmix. 4. Bake the cupcakes Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack. 5. Make strawberry buttercream frosting In a large bowl, beat the softened butter until creamy. Gradually, add the powdered sugar, mixing until smooth. Stir in the strawberry puree, vanilla extract and a pinch of salt, and beat until light and fluffy. 6. Frost the cupcakes Once the cupcakes are cool, pipe or spread strawberry buttercream frosting on top of each cupcake. Garnish with fresh strawberry or sprinkles, if desired. list end These strawberry champagne cupcakes are delightful, celebratory desserts with a perfect balance of sweet champagne and fresh strawberry flavor, perfect for any special occasion!

Pasta-sausage bake is a comforting and hearty dish that combines savory sausage, tender pasta and rich, flavorful tomato sauce, all topped with melted, bubbly cheese. This easy-to-make casserole is perfect for busy weeknights or casual gatherings, offering a delicious and satisfying meal everyone will love. The combination of flavor and texture creates delightful harmony, making this dish a go-to favorite for family dinner. Serve it with a simple green salad and some crusty bread for a complete and fulfilling meal. INGREDIENTS: list of 15 items ? 12 oz pasta (penne or rigatoni) ? 1 lb Italian sausage, casings removed ? 1 tablespoon olive oil ? 1 large onion, finely chopped ? 3 cloves garlic, minced ? 1 red bell pepper, diced ? 1 can (28 oz) crushed tomatoes ? 1 can (14.5 oz) diced tomatoes ? 1 teaspoon dried oregano ? 1 teaspoon dried basil ? 1/2 teaspoon red pepper flakes (optional) ? Salt and pepper to taste ? 2 cups shredded mozzarella cheese ? 1/2 cup grated Parmesan cheese ? Fresh basil or parsley for garnish list end INSTRUCTIONS: list of 8 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). list end nesting level 1 2. Cook the Pasta: list of 1 items nesting level 1 ? Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside. list end nesting level 1 3. Cook the Sausage: list of 1 items nesting level 1 ? In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside. list end nesting level 1 4. Make the Sauce: list of 2 items nesting level 1 ? In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant. ? Stir in the crushed tomatoes, diced tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes to allow the flavors to meld. list end nesting level 1 5. Combine Ingredients: list of 2 items nesting level 1 ? Add the cooked sausage back into the skillet with the tomato sauce, stirring to combine. ? In a large mixing bowl, combine the cooked pasta and sausage-tomato sauce mixture. Toss to coat the pasta evenly with the sauce. list end nesting level 1 6. Assemble the Bake: list of 1 items nesting level 1 ? Transfer the pasta mixture to a large baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. list end nesting level 1 7. Bake: list of 1 items nesting level 1 ? Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown. list end nesting level 1 8. Serve: list of 1 items nesting level 1 ? Remove the dish from the oven and let it cool slightly. Garnish with fresh basil or parsley before serving. list end nesting level 1 list end Enjoy this delicious pasta-sausage bake as a comforting and satisfying meal that’s sure to please everyone at the table.

Pumpkin spice pancakes are the perfect way to embrace the flavor of fall, offering a warm and cozy start to your day. These fluffy, golden brown pancakes are infused with pumpkin puree and a blend of aromatic spices, like cinnamon, nutmeg and clove, creating a delightful combination that’s sure to become a breakfast favorite. With their rich, autumnal flavor and moist texture, these pancakes are perfect for a leisurely weekend brunch or a festive holiday breakfast. Top them with maple syrup, whipped cream or a sprinkle of toasted pecans for an extra touch of indulgence. INGREDIENTS list of 15 items ? 1 1/2 cups all-purpose flour ? 2 tablespoons brown sugar ? 2 teaspoons baking powder ? 1/2 teaspoon baking soda ? 1/2 teaspoon salt ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground ginger ? 1/4 teaspoon ground cloves ? 1 cup buttermilk ? 1/2 cup pumpkin puree ? 2 large eggs ? 2 tablespoons melted butter ? 1 teaspoon vanilla extract ? Optional toppings: maple syrup, whipped cream, chopped pecans list end INSTRUCTIONS list of 6 items 1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. 2. Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth. 3. Combine the Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay. 4. Preheat the Griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray. 5. Cook the Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through. 6. Serve: Transfer the pancakes to a serving platter and keep warm. Repeat with the remaining batter. Serve the pancakes warm, topped with maple syrup, whipped cream, and chopped pecans, if desired. list end These pumpkin spice pancakes bring the comforting flavor of fall to your breakfast table, making them delicious treats for any autumn morning. Enjoy the cozy aromas and delightful taste of pumpkin spice in every bite!

A cheese omelette is a classic, quick-to-make breakfast or brunch option that offers rich flavor with minimal ingredients. It is creamy and cheesy, with a fluffy, perfectly cooked egg exterior that encases melted cheese inside. Whether you prefer it plain or want to add extra fillings, like herbs or vegetables, a cheese omelette is a satisfying meal that can be customized to your taste. Serve it with toast, fresh fruit or a light salad for a complete meal. INGREDIENTS: list of 5 items ? 3 large eggs ? 2 tablespoons milk or water (optional, for a fluffier omelette) ? Salt and pepper to taste ? 1 tablespoon butter ? 1/2 cup shredded cheese (cheddar, mozzarella, Swiss, or your favorite) list end INSTRUCTIONS: list of 5 items 1. Beat the eggs: In a bowl, whisk the eggs until the yolks and whites are fully combined. If you prefer a fluffier omelette, add 2 tablespoons of milk or water and mix. Season with a pinch of salt and pepper. 2. Heat the pan: Place a non-stick skillet over medium heat. Add the butter and let it melt, ensuring the entire surface of the pan is coated. 3. Cook the eggs: Pour the egg mixture into the pan. Let the eggs cook undisturbed for about 30 seconds, until they start to set around the edges. Use a spatula to gently lift the edges of the omelette, allowing the uncooked egg to flow to the edges and cook evenly. 4. Add the cheese: Once the eggs are mostly set but still slightly soft on top, sprinkle the shredded cheese over half of the omelette. Let the cheese melt slightly, about 30 seconds. 5. Fold and serve: Gently fold the omelette in half, covering the cheese. Let it cook for another minute to fully melt the cheese and ensure the eggs are fully cooked. Slide the omelette onto a plate and serve immediately. list end Enjoy your cheese omelette with your favorite side dishes or toppings!

Pumpkin chiffon pie is a light and airy twist on classic pumpkin pie. With its delicate, mousselike filling, made from pureed pumpkin, eggs and whipped cream, it has the perfect balance of creamy texture and a hint of spice. The chiffon texture is achieved by folding in beaten egg whites, making the pie feel less dense and rich, compared to traditional versions. The crisp graham cracker crust adds the perfect crunch, complementing the smooth and flavorful pumpkin filling. This pie is a perfect choice for holiday dinner or any time you’re craving a lighter, more refreshing pumpkin dessert. INGREDIENTS: For the crust: list of 4 items ? 1 1/2 cups graham cracker crumbs ? 1/4 cup sugar ? 1/2 teaspoon ground cinnamon ? 1/4 cup unsalted butter, melted list end For the filling: list of 10 items ? 1 (15 oz) can pumpkin puree ? 1 cup heavy cream ? 3/4 cup sugar ? 3 large eggs, separated ? 1 teaspoon vanilla extract ? 1/2 teaspoon ground cinnamon ? 1/2 teaspoon ground ginger ? 1/4 teaspoon ground nutmeg ? 1 tablespoon unflavored gelatin ? 1/4 cup cold water list end For the topping: list of 3 items ? 1/2 cup heavy cream ? 1 tablespoon powdered sugar ? 1/2 teaspoon vanilla extract list end INSTRUCTIONS: list of 7 items 1. Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture is well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until the crust is set and slightly golden. Remove from the oven and let it cool completely. 2. Make the filling: In a medium saucepan, whisk together the pumpkin puree, sugar, eggs (egg yolks only), vanilla, cinnamon, ginger, and nutmeg over medium heat. Cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes. Remove from heat and set aside. 3. Prepare the gelatin: In a small bowl, sprinkle the gelatin over 1/4 cup cold water. Let it sit for about 5 minutes to bloom. Afterward, heat it in the microwave for 10-15 seconds or until completely dissolved. Stir the dissolved gelatin into the pumpkin mixture and set aside to cool slightly. 4. Beat the egg whites: In a separate mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gently fold the egg whites into the cooled pumpkin mixture in batches, being careful not to deflate the whipped egg whites too much. 5. Assemble the pie: Pour the pumpkin chiffon filling into the cooled graham cracker crust. Smooth the top with a spatula and refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to fully set. 6. Make the topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the chilled pie. 7. Serve: Slice and serve the pie chilled, garnished with extra cinnamon or nutmeg if desired. list end Pumpkin Chiffon Pie offers a lighter, fluffier alternative to the traditional pumpkin pie, with all the warm, comforting flavors of fall. The airy filling and crunchy graham cracker crust make for a delightful dessert that’s both refreshing and indulgent.

Lemon Poke Cake with Blueberry Sauce Course: Dessert, Fruit dessert Cuisine: American Keyword: blueberry poke cake from scratch, lemon blueberry cake using cake mix, lemon blueberry poke cake Prep Time: 45minutes minutes Cook Time: 25minutes minutes Total Time: 1hour hour 10minutes minutes 开云体育s: 12 + servings Calories: 246kcal Author: Malinda Linnebur This Lemon Poke Cake with blueberry sauce is made with a moist lemon cake, citrus-filled lemon curd, and homemade blueberry simple syrup, and is topped with subtle freshly whipped cream. Lemon blueberry poke cake is such an easy dessert recipe that's perfect for spring and summer! Ingredients 1 lemon cake mix + ingredients to make the cake from the box ? cup lemon curd homemade or store bought BLUEBERRY SAUCE: 2 ? cups fresh or frozen blueberries 1 cup water ? cup sugar 2 tablespoons cornstarch 1 teaspoon vanilla WHIPPED TOPPING: 2 cups heavy whipping cream ? cup powdered sugar 1 teaspoon vanilla TOPPINGS: ? cup fresh blueberries Crushed golden or lemon Oreos Instructions Prepare lemon curd if making it homemade. (I have a recipe on the blog) In a medium saucepan combine the blueberries, water, sugar and cornstarch. Bring to a boil and cook for 10 minutes stirring occasionally. Remove from heat and stir in vanilla, set aside. Preheat oven to 350 degrees F. Lightly grease a 9x13 baking pan, set aside. Prepare cake according to box directions and pour into prepared pan and bake according to box directions. When the cake comes out of the oven poke several holes across the top of the cake using a wooden spoon handle or something similar. If your lemon curd is cold warm it a little then spread over the cake. Pour the blueberry syrup over the cake. Cover and refrigerate for at least 2 hours. Meanwhile prepare the whipped cream. Using a stand mixer or hand mixer beat the whipping cream, powdered sugar and vanilla until stiff peaks form. Remove cake from refrigerator and spread with whipped cream. Cover and chill until ready to serve. Before serving top with crushed oreos and fresh blueberries. Notes Cake can be kept covered in the refrigerator for up to 3 days. Source: Countryside Cravings ~~~~~ Rhonda in MO