开云体育

Creamy Italian pasta salad is the perfect dish for any gathering, whether it’s a summer barbecue, a potluck, or just a refreshing meal at home. This pasta salad combines tender pasta with creamy Italian dressing, crisp vegetables and flavorful Italian seasonings. It’s a versatile and colorful dish, packed with texture and flavor from crunchy bell peppers, juicy tomatoes, zesty olives, and tangy Parmesan. The creamy dressing ties everything together for a satisfying and vibrant side dish that pairs well with grilled meat, sandwiches or can even be enjoyed as a light main course. INGREDIENTS: list of 8 items ? 12 oz rotini or any pasta of your choice ? 1 cup cherry tomatoes, halved ? 1 cup cucumber, diced ? 1/2 cup red bell pepper, diced ? 1/2 cup black olives, sliced ? 1/2 cup red onion, finely chopped ? 1/4 cup grated Parmesan cheese ? 1/4 cup fresh parsley, chopped list end FOR THE CREAMY DRESSING: list of 8 items ? 1/2 cup mayonnaise ? 1/4 cup sour cream ? 2 tbsp olive oil ? 2 tbsp white wine vinegar ? 1 tsp Italian seasoning ? 1/2 tsp garlic powder ? 1/2 tsp onion powder ? Salt and pepper, to taste list end INSTRUCTIONS: list of 5 items 1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down. Set aside. 2. Prepare the vegetables: While the pasta is cooking, chop the tomatoes, cucumber, red bell pepper, olives, and red onion. Set aside. 3. Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, olive oil, white wine vinegar, Italian seasoning, garlic powder, onion powder, salt, and pepper until smooth and creamy. 4. Assemble the salad: In a large mixing bowl, combine the cooked pasta, chopped vegetables, and Parmesan cheese. Pour the dressing over the salad and toss until everything is evenly coated. 5. Chill and serve: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with fresh parsley for a bright finish. list end Enjoy this creamy, flavorful salad as a side or on its own!

Sweet potato pie is a beloved Southern dessert that combines the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg for a perfectly balanced flavor. The creamy filling is rich and smooth, nestled in a flaky pie crust, creating a delicious contrast of texture. This pie is a comforting treat often made during the holidays, but its warmth and sweetness make it a great dessert any time of the year. Topped with a dollop of whipped cream, sweet potato pie is a true classic that brings a homemade touch to any occasion. INGREDIENTS: list of 12 items ? 1 unbaked 9-inch pie crust ? 2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes) ? 1/2 cup butter, softened ? 1 cup granulated sugar ? 1/2 cup evaporated milk ? 2 large eggs ? 1 teaspoon vanilla extract ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground ginger (optional) ? 1/4 teaspoon salt ? Whipped cream, for serving (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). 2. Cook the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Boil them in a large pot of water until tender, about 20 minutes. Drain and mash until smooth, or roast the whole sweet potatoes at 400°F for about 45 minutes and scoop out the flesh. 3. Prepare the Filling: In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Beat until smooth. Add the sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt. Mix until the filling is creamy and well-combined. 4. Assemble the Pie: Pour the sweet potato mixture into the unbaked pie crust, smoothing the top with a spatula. 5. Bake: Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. The pie will puff up slightly during baking but will settle as it cools. 6. Cool and Serve: Let the pie cool completely before slicing. Serve with a dollop of whipped cream if desired. list end Enjoy this Sweet Potato Pie as a comforting, flavorful dessert that’s sure to be a hit at any meal!

Sheet Pan Chicken and Veggies Sheet Pan Chicken and Veggies is a flavorful, quick and easy, complete dinner recipe that effortlessly bakes up on just one pan! https://www.fivehearthome.com/sheet-pan-pesto-chicken-vegetables/ By Samantha Skaggs Course: Main CourseCuisine: American Prep Time: 10minutes Cook Time: 20minutes minutes Marinating Time: at least: 6hours hours Servings: 4 servings Calories: 367kcal Ingredients For the Chicken: 4 boneless skinless chicken breasts, (2 to 2 ? pounds total) 1 cup pesto 3 tablespoons white wine vinegar 1 teaspoon salt Freshly ground black pepper For the Vegetables: 1 pound baby red potatoes, halved or quartered into equal pieces 5 tablespoons extra-virgin olive oil, DIVIDED 1 ? teaspoons garlic salt, DIVIDED 1 pound asparagus, trimmed & cut into 2-inch pieces Instructions Place the chicken breasts in a gallon-sized, zip-top, plastic bag. Add the pesto, white wine vinegar, salt, and pepper. Seal the bag and squeeze to combine the ingredients and coat the chicken. Place the bag in a dish and marinate in the refrigerator for at least 6, and up to 12, hours. You may squeeze and turn the bag halfway through the marinating time, if desired. Adjust the oven rack to the center position and preheat the oven to 400°F. Remove the marinated chicken from the fridge to start coming to room temperature. Add the cut potatoes to a large bowl (or another gallon-sized plastic bag). Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with ? teaspoon garlic salt and pepper. Toss (or shake) until the potatoes are evenly coated with the oil and seasonings. Dump the potatoes onto a sheet pan and spread into an even layer. Bake for 20 minutes. Add the asparagus pieces to the same bowl (or bag) used for the potatoes. Drizzle with remaining 2 tablespoons extra-virgin olive oil, and sprinkle with ? teaspoon garlic salt and pepper. Toss (or shake) to coat the asparagus and set aside. After the potatoes have cooked for 20 minutes, remove the sheet pan from the oven. With a metal spatula, scrape the potatoes from the pan, turn them over, and scoot them to one side. Thoroughly drain the pesto from the marinated chicken (you don't want excess oil on your pan but you can leave some pesto slathered on top of the chicken). Add the chicken to the other side of the sheet pan, next to the potatoes. Return the pan to the oven and cook for 15 minutes. After 15 minutes, scoot the chicken to the center of the pan and add the asparagus on the other side. Cook for an additional 10 to 15 minutes or until the chicken reaches an internal temperature 165°F and the asparagus and potatoes are tender. Serve immediately. Equipment Needed 13- x 18-inch Half Sheet Pan Digital Food Thermometer Notes It's important that the ingredients on the pan are consistently sized. Chop your asparagus and potatoes into equal, bite-sized pieces, and try to use chicken breasts that are close in size to one another. The cooking times may require slight tweaking depending on the overall size of your ingredients. If necessary, you can always cook each phase of ingredients for longer or shorter than dictated in the recipe. For example, you could add extra-large chicken breasts to the pan after the potatoes have been cooking for just 15 minutes (instead of 20), which will give the chicken an extra 5 minutes of cooking time. Similarly, if some of the ingredients are done at the end of the cooking time but others need a few extra minutes -- for example, the chicken and the asparagus are done but the potatoes aren't quite tender -- remove the fully cooked ingredients to a plate and pop the sheet pan of potatoes back in the oven for a few more minutes of roasting (you can also crank up the heat to speed things up, but watch closely to avoid burning). Cook chicken to a safe internal temperature (165°F), but be careful not to overcook them lest they dry out. If you'd like to try this recipe using different veggies (such as carrots and Brussels sprouts), simply switch the order in which you add the ingredients to the pan and/or adjust the cooking time fo

Beef & Lentil Soup In The Slow Cooker Howdy, Slow Cookerers!! I hope all is well in your neck of the woods. Let's talk the magical, wonderful, miraculous, and teeny-tiny lentil today. Here is one of my absolute favorite one-pot meals: The Ingredients. serves 4-6 depending on the size of the people 1 cup lentils 2 cups beef or low sodium chicken broth 1 (12-ounce) package smoked chicken or turkey sausage, sliced--your choice of flavor. I used a spicy mango chicken from Aidell's. *Sugar's note, I like to use the chicken and apple smoked kalbasa) 1 cup chopped carrots 1 (14.5-ounce) can diced tomatoes 9 ounces (or so) fresh spinach (to add at the very end) The Directions. Use a 6-quart slow cooker. Rinse your lentils under cold water, and place them into an empty slow cooker. Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots. The broth and the seasoning from the sausage is enough to flavor this dish-- there is no need for additional spices. Cover and cook on low for 5 hours, then stir in fresh spinach. It'll look like a lot at first, but the spinach will wilt and I promise it will all fit. Cover again and let the spinach soften for about 15 minutes. Serve in a shallow bowl with cornbread. unless you don't like cornbread. then you really shouldn't eat it. ;-) The Verdict. We all ate it! I usually pick a sausage that has a bit of heat instead of the sicky-sweet sausages (think chicken apple) when I make casseroles or stews because the spice dissipates enough to not upset the kid tongues, but there is still a great amount of flavor. I am such a fan of lentils--- they're cheap, filling, fat free, and full of fiber. All Hail the Lentil! Steph “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Hi... It doesn't get much easier than this...mix 2 ingredients together, toss into a pan, bake and eat!! These bars are really yummy..light and airy. More like angel food cake texture. Enjoy! hugs, peg Two-Ingredient Lemon Bars 1 Angel food cake mix 1 can lemon pie filling Mix the two ingredients together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before cutting. As they are cooling, you can sprinkle with a little powdered sugar if you wish (which I guess technically makes this a 3-ingredient recipe!). These bars have more of an angel food cake texture than a traditional lemon bar texture. …. Very light and airy. Recipe source: http://livingpractically.blogspot.com/2011/04/two-ingredient-lemon-bars.html

3 Ingredient Lemon Bars Yield: 12 SERVINGS Ingredients 1 box of yellow cake mix One 14 ounce can of lemon pie filling 1 stick of butter (softened but not melted) 1/3 cup of powdered sugar (optional) Instructions Preheat oven to 350? F. Spray a 7” x 11” baking pan with nonstick cooking spray. Combine the cake mix and butter in a large bowl. Mix until crumbly. Press half of the mixture into the bottom of the baking pan. Bake for 10 minutes and remove from the oven. Pour the pie filling over the crust and spread it out until it is even. Sprinkle the remaining cake mix and butter mixture over the top. Gently press down to make sure it sticks. Bake for 25 minutes or until it starts to turn golden brown. Remove from the oven and cool for about 15 minutes. Optional: Sprinkle the powdered sugar lightly over the top. Cut into 2” squares. Notes Cover and refrigerate whatever you don’t eat right away. These lemon bars are delicious either warm or cold. Every oven is different. If yours cooks hotter, bake the lemon bars for 22 minutes before checking. Or if it doesn’t cook as hot, leave them in the oven for 27-30 minutes. Source; Southern Home Express “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Spicy basil chicken is a flavorful and aromatic dish that combines tender pieces of chicken with the vibrant freshness of basil and the fiery kick of chilies. This dish is a staple in Thai cuisine, known for its perfect balance of heat, sweetness, and savory notes. The chicken is stir-fried until golden, then tossed in a spicy sauce made from garlic, chilies, and soy sauce, all infused with the earthy aroma of fresh basil leaves. Serve this dish over steamed jasmine rice for a meal that is both comforting and invigorating, making it a delightful choice for spice lovers. Thai cuisine INGREDIENTS: list of 13 items ? 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced ? 2 tablespoons vegetable oil ? 4 cloves garlic, minced ? 3-4 Thai bird’s eye chilies, finely chopped (adjust to taste) ? 1 onion, thinly sliced ? 1 bell pepper, sliced (optional) ? 2 tablespoons soy sauce ? 1 tablespoon oyster sauce ? 1 tablespoon fish sauce ? 1 teaspoon sugar ? 1/4 cup chicken broth or water ? 1 cup fresh basil leaves ? Cooked jasmine rice, for serving list end INSTRUCTIONS: list of 7 items 1. Prepare the Sauce: In a small bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and chicken broth. Set aside. 2. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until it’s cooked through and slightly browned, about 5-6 minutes. Remove the chicken from the pan and set it aside. 3. Stir-Fry the Aromatics: In the same pan, add a little more oil if necessary, and stir-fry the minced garlic and chopped chilies until fragrant, about 30 seconds to 1 minute. 4. Add Vegetables: Add the sliced onion and bell pepper (if using) to the pan, and stir-fry until they are slightly softened, about 2-3 minutes. 5. Combine: Return the cooked chicken to the pan and pour the prepared sauce over the chicken and vegetables. Stir everything together until the chicken is well coated with the sauce and heated through. 6. Add Basil: Finally, toss in the fresh basil leaves and stir just until they wilt and release their aroma, about 30 seconds. 7. Serve: Serve the Spicy Basil Chicken hot over a bed of jasmine rice. list end Enjoy the spicy and aromatic flavors of this classic Thai dish!

Turkey and Avocado Salad Sandwiches WWW.heresyourdinner.com Yield: 2 sandwiches *Sugar’s note: My Daniel adds crisp bacon to is….bad boy, but sounds yummy. Also if I eat half a sandwich, that’s enough for me but if you plan to eat soup, stick to half a sandwich”*? Ingredients 2 cups cooked turkey, diced 1 ripe avocado, peeled, pitted, and diced 1 large tomato, diced 2–3 leaves of lettuce (your choice: romaine, iceberg, etc.) 4 slices of whole grain bread 2 tbsp. mayonnaise (or Greek yogurt for a healthier option) 1 tsp Dijon mustard (optional) Salt and pepper to taste 1 tbsp. fresh lemon or lime juice Optional: 1/4 cup red onion, finely chopped *Sugar's note: I slice my red onion very thin* Instructions 1. In a medium-sized mixing bowl, combine the diced turkey, diced avocado, optional red onion, mayonnaise, and Dijon mustard. Drizzle with the lemon or lime juice to keep the avocado from browning and add flavor. 2. Mix well until everything is combined. Add salt and pepper to taste and give the mixture another stir. 3. Lay out the slices of whole grain bread. Divide the turkey salad mixture evenly between two slices. Layer with diced tomatoes and lettuce leaves. Top with the remaining bread slices. 4. Cut each sandwich in half (diagonally or straight down the middle, as preferred) and enjoy! Notes: Making a sandwich might seem simple, but the right combination of ingredients can elevate it to something special. This Turkey Salad Sandwich does just that. For best results, make sure your turkey is well-seasoned, and your avocado is ripe. If you’re packing this for later, consider packing the ingredients separately and assembling just before eating to keep the bread from getting soggy. Pair this sandwich with a side salad, some vegetable chips, or even a bowl of soup for a well-rounded meal. "if you eat a bowl of soup, I would eat just half a sandwich" says Sugar. Source: Here's Your Dinner Nutritional Facts: *Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used. Nutrition Serving Size: 1 sandwich Calories: 480 Sugar: 6g Sodium: 400mg Fat: 21g Carbohydrates: 38g Fiber: 8g Protein: 34g “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Strawberry lemonade cookies are a sweet and tangy treat that capture the refreshing flavor of a classic summer drink in cookie form. These soft, buttery cookies are infused with fresh lemon zest and juice, giving them bright citrus flavor, while bits of strawberries add a burst of natural sweetness. Perfect for summer picnics, parties, or just as an afternoon snack, these cookies are light, fruity, and full of zest. The combination of strawberry and lemon makes every bite a delightful balance of tart and sweet. Ingredients: 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg Zest of 1 lemon Juice of 1 lemon (about 2 tablespoons) 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped fresh strawberries 1/4 cup powdered sugar (for dusting) Instructions: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, and lemon juice until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped strawberries, being careful not to overmix. Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar for a touch of sweetness.

Baked chocolate pudding is a rich and decadent dessert that combines the silky smoothness of a chocolate custard with a slightly crisp, crackly top. This indulgent treat is perfect for chocolate lovers, offering a deep, intense cocoa flavor that melts in your mouth with every bite. Baked to perfection, it’s the perfect dessert for special occasions, dinner parties, or when you simply crave something luxurious. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to complement the warm, fudgy interior. Ingredients 1 cup semi-sweet chocolate chips 1/2 cup unsalted butter 1 cup granulated sugar 2 large eggs 1/4 cup all-purpose flour 1/2 tsp vanilla extract Pinch of salt Powdered sugar (for dusting, optional) Whipped cream or ice cream (optional, for serving) Instructions Preheat the oven: Preheat your oven to 350°F (175°C). Grease a small baking dish or 6 individual ramekins. Melt the chocolate and butter: In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring in between, until smooth and combined. Let it cool slightly. Mix the eggs and sugar: In a separate bowl, whisk together the sugar and eggs until well combined. Stir in the vanilla extract and salt. Combine the mixtures: Gradually stir the melted chocolate mixture into the egg and sugar mixture until smooth. Gently fold in the flour until just combined. Bake the pudding: Pour the batter into the prepared baking dish or ramekins. Bake for 20-25 minutes, or until the top is set and slightly cracked but the center remains soft and gooey. Serve: Let the pudding cool for a few minutes before serving. Dust with powdered sugar and top with whipped cream or ice cream, if desired.

This delightful Valentine’s Day Cake is the perfect treat to express your love. It features soft and moist layers of pink and red velvet cake, sandwiched with a creamy white chocolate buttercream. The cake is adorned with a luscious strawberry glaze dripping down the sides and sprinkled with tiny edible hearts. This dessert is not just beautiful to look at but also offers a perfect balance of sweet, tangy and creamy that will melt the heart of your special someone. Ideal for a romantic dinner or special celebration, this cake will make Valentine’s Day unforgettable. Ingredients For the Cake: 2 ? cups all-purpose flour 1 ? cups granulated sugar 1 cup unsalted butter, softened 4 large eggs 1 cup buttermilk 1 tsp baking powder ? tsp baking soda ? tsp salt 1 tsp vanilla extract Red and pink gel food coloring For the White Chocolate Buttercream: 1 cup unsalted butter, softened 4 cups powdered sugar ? cup white chocolate, melted and cooled 2-3 tbsp heavy cream 1 tsp vanilla extract For the Strawberry Glaze: 1 cup fresh or frozen strawberries ? cup sugar 2 tbsp water 1 tsp lemon juice For Garnish: Edible heart-shaped sprinkles Fresh strawberries (optional) Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Make the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Mix the Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Divide and Color the Batter: Divide the batter evenly into two bowls. Add a few drops of red food coloring to one bowl and pink food coloring to the other. Stir until the colors are well incorporated. Bake the Cake: Pour the red and pink batters into the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Prepare the White Chocolate Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time. Add the melted white chocolate and continue beating. Add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency. Stir in the vanilla extract. Assemble the Cake: Place the pink cake layer on a serving plate. Spread a generous layer of white chocolate buttercream on top. Place the red cake layer over the frosting. Frost the entire cake with a thin layer of buttercream to create a crumb coat. Chill the cake for 15 minutes, then apply a final layer of buttercream. Make the Strawberry Glaze: In a small saucepan, combine the strawberries, sugar, water, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens. Strain the mixture through a fine sieve to remove the seeds. Allow the glaze to cool slightly. Decorate the Cake: Pour the strawberry glaze over the top of the cake, letting it drip down the sides. Decorate with edible heart-shaped sprinkles and fresh strawberries if desired. Serve and Enjoy: Slice the cake and enjoy the sweet, romantic flavors with your loved one!

Cherry-apple pie is the perfect blend of tart cherries and sweet apples, wrapped in a flaky, buttery crust. This pie brings together two classic fruits to create a delightful dessert that’s bursting with flavor. The cherries offer a tangy bite, while the apples provide sweetness and texture, making every slice a harmonious balance of flavors. With a hint of cinnamon and sugar, this pie is ideal for holiday dinners, family gatherings, or simply when you’re craving a comforting homemade treat. Ingredients: 2 1/2 cups fresh or frozen tart cherries 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced 1 cup granulated sugar 2 tbsp cornstarch 1 tbsp lemon juice 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1 tsp vanilla extract 2 tbsp unsalted butter, cut into small cubes 1 egg, beaten (for egg wash) 2 tbsp coarse sugar (optional, for topping) 2 pie crusts (homemade or store-bought) Instructions: Preheat the oven: Set your oven to 400°F (200°C). Prepare the filling: In a large mixing bowl, combine cherries, apple slices, sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Stir everything together until the fruit is evenly coated, then set aside for about 10 minutes to allow the flavors to meld. Assemble the pie: Roll out one pie crust and place it into a 9-inch pie pan. Pour the cherry-apple mixture into the crust, spreading it evenly. Dot the filling with small cubes of butter. Top the pie: Roll out the second pie crust and place it over the fruit filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few small slits on top to allow steam to escape during baking. If desired, brush the top crust with beaten egg and sprinkle with coarse sugar for a golden, crispy finish. Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil during the last 15 minutes of baking. Cool and serve: Allow the pie to cool for at least 2 hours before slicing. Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.

Apple cinnamon French toast is a comforting and indulgent breakfast or brunch dish that combines the warm flavors of cinnamon-spiced apples with rich, custardy French toast. The combination of sweet, caramelized apples and the soft, golden-brown bread creates a perfect harmony of texture and flavor. Topped with a drizzle of maple syrup and a dusting of powdered sugar, this dish is the ultimate way to start your day, especially when you want something special. It’s easy to prepare but feels like a treat, making it a great choice for weekend mornings or holiday breakfasts. Whether you enjoy it with a side of crispy bacon or fresh whipped cream, Apple Cinnamon French Toast is sure to become a favorite that everyone at the table will love. Ingredients: For the French toast: 4 slices of thick-cut bread (brioche, challah, or sourdough work well) 2 large eggs 1/2 cup whole milk or heavy cream 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt 1 tablespoon butter (for frying) For the apple topping: 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced 1 tablespoon butter 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1 tablespoon lemon juice 1/4 cup chopped pecans or walnuts (optional) For serving: Maple syrup Powdered sugar (optional) Instructions: Make the apple topping: In a large skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Stir gently to coat the apples in the sugar and spices. Cook for about 5-7 minutes, or until the apples soften and caramelize slightly, stirring occasionally. If you want a bit of extra crunch, toss in the chopped pecans or walnuts in the last couple of minutes of cooking. Once the apples are tender and the syrup has thickened, remove from heat and set aside. Prepare the French toast batter: In a shallow bowl, whisk together the eggs, milk (or cream), vanilla extract, cinnamon, and a pinch of salt until fully combined. Make sure the cinnamon is well incorporated to avoid clumping. Cook the French toast: Heat a large skillet or griddle over medium heat and add a tablespoon of butter. Once the butter has melted and is slightly bubbling, dip each slice of bread into the egg mixture, allowing it to soak for a couple of seconds on each side, making sure the bread is well coated. Place the soaked bread slices onto the skillet and cook for 3-4 minutes per side, or until golden brown and crisp. Repeat with the remaining bread slices, adding more butter to the skillet as needed. Assemble and serve: Once the French toast is cooked, plate the slices and top with the warm cinnamon apples. Drizzle with maple syrup, and if desired, dust with powdered sugar for an extra touch of sweetness. Enjoy

These spicy tofu burgers are a delicious and healthy alternative to traditional beef burgers. Packed with flavor and a bit of heat, they are perfect for vegetarians and anyone looking to incorporate more plant-based meals into their diet. The tofu is marinated in a blend of soy sauce, garlic, ginger, and chili paste, then pan-fried until crispy on the outside and tender on the inside. Served on a whole-grain bun with fresh veggies and a spicy mayo, these burgers are sure to satisfy your cravings without compromising on taste. Ingredients: 14 oz (400g) firm tofu, drained and pressed 2 tablespoons soy sauce 1 tablespoon chili paste (such as Sriracha or gochujang) 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 cloves garlic, minced 1-inch piece of fresh ginger, grated 1/4 cup breadcrumbs (panko or regular) 2 tablespoons cornstarch 2 tablespoons vegetable oil for frying Whole-grain buns Fresh lettuce, tomato, and onion slices for serving Spicy mayo (mix mayonnaise with a bit of chili paste) Spicy mayo Instructions: Prepare the Tofu: Slice the pressed tofu into four equal pieces. In a shallow dish, combine soy sauce, chili paste, cumin, smoked paprika, garlic, and ginger. Add the tofu slices and marinate for at least 30 minutes, turning occasionally. Coat the Tofu: In a separate dish, mix breadcrumbs and cornstarch. Remove the tofu from the marinade and coat each slice in the breadcrumb mixture. Cook the Tofu: Heat vegetable oil in a large pan over medium heat. Fry the tofu slices for 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels. Assemble the Burgers: Toast the buns if desired. Spread a layer of spicy mayo on the bottom bun, add a slice of tofu, then top with lettuce, tomato, and onion. Add the top bun and serve immediately. Enjoy

Taco Pie Taco Pie is a weeknight favorite that turns family dinner into a fun, taco-inspired feast, complete with seasoned ground beef, refried beans, cheese, and all your favorite taco toppings. It's easy to make and hands-down the best way to enjoy the flavors of a taco in a delicious, cheesy pie form. CourseMain Course CuisineAmerican Keywordpie, tacos Prep Time16minutes minutes Cook Time20minutes minutes Total Time36minutes minutes Servings6 Calories450kcal AuthorStacie Vaughan Ingredients 1 tube refrigerated pizza crust 13.8oz tube 1 lb lean ground beef 1 cup refried beans ? cup chunky salsa 1 tbsp garlic minced 1 package taco seasoning 2 cups Monterey Jack cheese Optional Toppings sour cream sliced olives diced tomatoes diced avocado cilantro lime sliced chives taco sauce Instructions Preheat the oven to 375℉. Spray a 10-inch pie dish with cooking spray and set aside. Stretch the pizza dough over the pie dish and cut any excess away to prevent it from hanging over the edge. Chill in the refrigerator until ready to use. In a large skillet, add the ground beef and brown for 7 to 10 minutes or until cooked through. Drain excess grease. Add the refried beans, salsa, garlic and taco seasoning. Stir and cook for about 5 minutes until heated through. Pour the meat mixture into the crust and smooth it out. Top with cheese. Bake for 20 minutes or until the cheese has melted and the crust is golden. Slice into wedges and serve with your favorite taco toppings. Nutrition Calories: 450kcal | Carbohydrates: 41g | Protein: 32g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 1590mg | Potassium: 353mg | Fiber: 4g | Sugar: 7g | Vitamin A: 974IU | Vitamin C: 3mg | Calcium: 309mg | Iron: 5mg Source: Simply Stacie ~~~~~ Rhonda in MO

Cake Mix Cobbler Make an easy and delicious Cake Mix Cobbler with just 3 ingredients! Perfect for busy days, this simple dessert will be a hit with everyone. CourseDesserts CuisineAmerican Keywordcake mix, cake mix hacks, cobbler Prep Time10minutes minutes Cook Time45minutes minutes Total Time55minutes minutes Servings6 Calories224kcal AuthorStacie Vaughan Ingredients 2 ? cups mixed frozen berries or any other type of frozen fruit you like 2 to 2 ? cups Sprite or other clear pop 1 box white cake mix Instructions Preheat the oven to 350°F. Spread the frozen fruit in a 9×13-inch baking pan. Sprinkle the cake mix evenly over top of fruit. Tip: Gently massage the cake mix while still in the bag to break up any lumps. Pour 2 cups Sprite evenly over top of cake mix to cover. Tilt the pan back and forth to help cover the dry cake mix. Add more Sprite (? cup or more) if you notice some dry spots. Adding too much Sprite may create too much liquid on the bottom so be aware of that. Bake for 45 minutes or until the berries are cooked and the top is browned. Let cool about 5 minutes before serving. Top with vanilla ice cream, if desired. Nutrition Serving: 1bowl | Calories: 224kcal | Carbohydrates: 48.4g | Protein: 1.8g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.8g | Cholesterol: 48.4mg | Sodium: 109mg | Fiber: 1.9g | Sugar: 14.3g Source: Simply Stacie ~~~~~ Rhonda in MO

Spinach Mushroom Quiche This easy Spinach Mushroom Quiche features a homemade olive oil crust, a creamy egg filling, and sautéed veggies. Perfect for breakfast, brunch, or a light dinner! CourseBreakfasts CuisineAmerican Keywordquiche Prep Time30minutes minutes Cook Time45minutes minutes Total Time1hour hour 15minutes minutes Servings6 Calories321kcal AuthorStacie Vaughan Ingredients Crust 1 ? cups all-purpose flour ? tsp pepper ? tsp salt ? cup extra virgin olive oil 3 tbsp milk OR unsweetened soy milk Filling 1 tbsp extra virgin olive oil 2 cups white button mushrooms sliced 2 cups fresh baby spinach or regular spinach 4 large eggs 1 cup milk OR unsweetened soy milk ? tsp salt ? tsp pepper ? tsp nutmeg Instructions Crust Preheat oven to 350°F. In a medium bowl, whisk together the dry ingredients. Stir in oil and milk until mixture sticks together to form dough. Press the dough evenly onto the bottom and sides of a deep dish, 9-inch pie pan. Bake for 10 minutes. Remove from oven and cool. Filling Heat olive oil in a large sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for about 7 minutes or until they begin to brown. Add spinach to your sauté pan and stir for about two minutes, or until the spinach wilts. Spoon the mushroom/spinach mixture evenly on your pie crust. In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Pour egg mixture over the vegetables. Bake in the 350°F oven for 45 minutes or until puffed and set. Cool 5 to 10 minutes before serving. Nutrition Serving: 1g | Calories: 321kcal | Carbohydrates: 26g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 128mg | Sodium: 438mg | Fiber: 2g | Sugar: 2g Source: Simply Stacie ~~~~~ Rhonda in MO

BROWN RICE AND LENTILS WITH CARAMELIZED ONIONS EFFORT: A LITTLE * PRESSURE: HIGH * TIME UNDER PRESSURE: 23 OR 35 MINUTES * RELEASE: NATURAL * SERVES: 8 5 tablespoons olive oil 3 large onions, halved through the root (flatter) end, then sliced into thin half-moons 1 teaspoon coriander seeds 1 teaspoon cumin seeds ? teaspoon ground turmeric ? teaspoon ground allspice ? teaspoon ground cinnamon 2 cups long-grain brown rice, preferably basmati 1 teaspoon sugar 1 teaspoon ground black pepper ? teaspoon salt 4? cups vegetable or chicken broth ? cup green lentils (French lentils or lentils de Puy) 1 Heat 1? tablespoons oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add half the onions and cook until well browned and crisp at the edges, at least 10 minutes, stirring occasionally. Transfer the cooked onions to a large bowl; repeat with 1? tablespoons more oil and the rest of the onions. 2 Add the remaining 2 tablespoons oil to the cooker; stir in the coriander, cumin, turmeric, allspice, and cinnamon until aromatic, about 1 minute. Add the rice, sugar, pepper, and salt; stir for 1 minute. Stir in the broth, scraping up any brown bits in the cooker. Stir in the lentils. 3 Lock the lid onto the pot. STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 23 minutes. .......................... OR .......................... ELECTRIC: Set the pot to cook at high pressure (9-11 psi). Set the machine's timer to cook at high pressure for 35 minutes. 4 Reduce the pressure. STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 14 minutes. .......................... OR .......................... ELECTRIC: Turn off the machine or unplug it so it doesn't flip to the keep-warm setting. Let its pressure return normal naturally, 14 to 20 minutes. 5 Unlock and open the cooker. Spoon the caramelized onions on top of the rice; set the lid back on the cooker without locking it in place, and set aside for 10 minutes to warm the onions. Serve by scooping up big spoonfuls with onions and rice in each. TESTERS' NOTES * Here's a quick take on mujadarra, a highly spiced Middle Eastern rice dish. It would be great with any roast or grilled meat, like a tenderloin off the grill or roasted game hens. * Although white rice is most often used for this dish, brown offers a more nutty flavor and a better texture after cooking under pressure. It sure stands up to the spices!

Brown Rice and Black Bean Salad Prep time: 15 minutes Serves 8 This vegan recipe is adapted from "Mexican Light Cooking" by Kathi Long (Putnam Publishing Group, $15.95, 187 pages). This easy salad is quick to prepare and is low in fat and cholesterol-free. Note: The prep time does not include the time to make the brown rice or the 30-minute standing time after the salad is prepared. 1 can (16-ounce) black beans, rinsed and drained 2 cups cooked brown rice 1 package (9 ounce) frozen artichoke hearts, thawed, or 1 can (14-ounce) artichoke hearts, rinsed, drained and quartered 1 jar (4 ounces) diced roasted red peppers, rinsed and drained 1 can (4 ounces) diced roasted green chilies, rinsed and drained 1 medium red onion, finely diced 1/4 cup chopped cilantro or parsley 2 tablespoons olive oil 2 tablespoons cider vinegar 1/4 cup vegetable stock 1 teaspoon salt 1/2 teaspoon freshly ground black pepper In a large serving bowl, combine the beans, rice, artichoke hearts, roasted red peppers, green chilies, onion and cilantro. Toss lightly. In a small bowl, whisk together oil, vinegar, stock, salt and pepper. Pour over the salad and toss once again. Let the salad stand at room temperature for 30 minutes. Taste and adjust seasonings. Toss once more before serving. Per serving: 158 cal.; 6 G pro.; 28 G Carb.; 4 G fat (1 sat., 3 monounsat., 0 polyunsat.); 0 chol.; 919 mg sod.; 6 G fiber; 2 G sugar; 21 percent calories from fat.

Brown Rice and Beans with Ginger Chile Salsa Recipe | Bon Appétit PREP TIME 20 minutes TOTAL TIME 50 minutes It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe. Ingredients 4 Servings 2 tablespoons olive oil, divide 1 medium onion, chopped, divided 1 cup brown rice Kosher salt 1 /2 cup coarsely chopped fresh cilantro, divided Freshly ground black pepper 1 teaspoon ground coriander 1 teaspoon ground cumin 2 15-ounce cans black beans, rinsed 1 cup low-sodium vegetable broth or water 2 red jalape?os or Fresno or Holland chiles, stemmed, halved, seeded 1 garlic clove 1 tablespoon chopped peeled ginger 1 tablespoon finely grated lime zest 1 /4 cup fresh lime juice 1 avocado, halved, pitted, chopped ttt 1 /4 cup crumbled Cotija cheese or feta Lime wedges (for serving) Preparation Step 1 Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes. Step 2 Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper. Step 3 While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 1/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Step 4 Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes. Step 5 Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt. Step 6 Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges. Nutrition Per Serving 4 servings 1 serving contains: Calories (kcal) 360 Fat (g) 16 Saturated Fat (g) 3 Cholesterol (mg) 5 Carbohydrates (g) 51 Dietary Fiber (g) 16 Total Sugars (g) 5 Protein (g) 13 Sodium (mg) 1230