开云体育

Cooking 85 Reviews The Ultimate Electric Smoker Cookbook by Melissa Johnson Craving the smoky goodness of brisket or pulled pork? This is the cookbook for you! Something magical happens to food when you use smoke. However, traditional smokers are expensive, and can be unsafe and challenging to use. Electric smokers, on the other hand, are equipped with the latest safety features and technology, so smoking can be easy. In this book, you'll learn how to shop for electric smokers by looking at features like: Temperature control, Size, Construction material, and Budget. FREE Was: $2.99 Get It Now -- Ginny Butterfield Cranberry Twp, Pa

Easy Strawberry Freezer Jam Prep Time45minutes minutes Total Time45minutes minutes Servings80 1 TBS servings [makes 5 (8-ounce) jars] Calories42kcal AuthorStacey Little Ingredients 2 cups crushed fresh strawberries (about 1 pound) 2 tablespoons fresh lemon juice 4 cups white sugar 3/4 cup water 1 (1.75-ounce) box Sure-Jell Fruit Pectin Instructions Hull the strawberries and place them in a large bowl. Use a potato masher or another tool (like a cocktail muddler) to crush the strawberries. They should be crushed very well, but not puréed. You will need exactly 2 cups of crushed strawberries, so be sure to measure them. Add the lemon juice to the strawberries and stir well. Add the sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally. In a small saucepan, stir the water and pectin together. Place over high heat, stirring constantly - the pectin might be lumpy at this point. Bring to a boil and boil for 1 minute. Stir constantly. Remove from heat. Add the pectin mixture to the strawberry and sugar mixture and stir for about 3 minutes - or until all of the sugar is completely dissolved. A few sugar crystals are ok, but you don't want it to be grainy. Spoon the jam into 5 clean (8-ounce) freezer-safe jars or containers with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely cover the jars. Allow them to sit at room temperature for 24 hours to set. Seal tight. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year. Cook ModePrevent your screen from going dark Notes The jam keeps in the fridge for about 3 weeks and in the freezer up to a year. Just be sure to thaw the frozen jam in the fridge overnight before using. Nutrition Calories: 42kcal | Carbohydrates: 11g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 2mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 0.05mg Source: Southern Bite ~~~~~ Rhonda in MO

Yield: 4 ServingsChicken Souvlaki Wraps with Tomato Avocado Tzatziki Chicken Souvlaki Wraps with Tomato Avocado Tzatziki- flavourful souvlaki marinated and grilled chicken with feta cheese, Greek salad topped with avocado and tomato in a chunky tzatziki. Prep Time40 minutes Cook Time20 minutes Total Time1 hour Ingredients 4 large boneless skinless chicken breastsFor the Souvlaki Marinade 6 tbsp fresh lemon juice 3 tbsp olive oil 2 tbsp balsamic vinegar 1/2 tsp kosher salt 2 rounded tbsp smoked paprika 1 tsp freshly ground black pepper 3 cloves minced garlicFor the Taztziki 3 cups Greek yogurt, drained 6 inch piece of English cucumber 2 tbsp finely chopped fresh oregano 2 cloves minced garlic 3 tbsp fresh lemon juice 2 tbsp olive oil pinch salt and pepper to season 1 avocado, diced 1 medium tomato with the pulp removed, diced Instructions Lay the chicken breasts flat on a cutting board and cut them in half horizontally to crate two thin portions.To prepare the marinade Mix all of the ingredients together and pour over the chicken in a Ziploc bag. Toss the chicken around well in the marinade to coat on all sides. Marinate in the fridge for 15 - 20 minutes. Cook on a preheated grill at medium high heat for about 3 minutes before turning over and grilling for an additional 3 minutes on the opposite side or until the chicken is completely cooked through.To prepare the Tzatziki Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt. Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less. Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with the oregano, garlic, lemon juice, olive oil, salt and pepper. Mix well, cover and store in the fridge for at least a half hour before serving. Before serving, stir in the avocado and tomato. Notes Get our recipe for grilled flatbreads here . We sometimes use store bought pizza dough to make flatbreads in a hurry. Add some Greek salad on top of the flatbread before topping with the chicken and tzatziki. Some crumbled feta cheese makes a nice addition on top as well. Nutrition InformationYield4Serving Size1Amount Per ServingCalories578Total Fat30gSaturated Fat5gTrans Fat0gUnsaturated Fat23gCholesterol111mgSodium471mgCarbohydrates22gFiber6gSugar10gProtein57g Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 6 burgersVegetarian Mushroom Burger This vegetarian mushroom burger recipe certainly is not short on flavour. Make them as burgers or sliders at parties & even the meat eaters will love them! Prep Time30 minutes Cook Time15 minutes Total Time45 minutes Ingredients 5 cups roughly chopped mushrooms 3 tbsp butter or olive oil 2 large red onions 3 cloves minced garlic 1 tbsp fresh thyme, or 1 to 2 tsp dry thyme 1 cup ground oatmeal, grind in food processor or you can use quick oats instead 1 1/2 cups cooked brown rice 1/2 cup brown rice flour, plus a little more for dusting the patties before frying 1 cup roughly mashed chickpeas 1 tsp freshly ground nutmeg 1/2 tsp freshly ground black pepper 1/2 tsp kosher salt 4 tbsp soy sauce 1 tsp crushed chili paste or hot sauce, or a pinch of chili flakes (more or less to taste)For the Honey Dijon Mayo just mix together: 3/4 cup plain mayonnaise 2 tbsp whole grain Dijon mustard 1 to 2 tbsp honey, to taste Instructions Saute the mushrooms in the butter until the mushrooms are well browned and have shrunken down considerably. Remove from the pan and set aside. Saute the onions and garlic together until fully softened. Add the onions and garlic to the food processor along with all of the other ingredients listed for the burger patties EXCEPT the mushrooms. Pulse together until well blended but not perfectly smooth. You want to leave some texture in the mix. You can quickly pulse in the mushrooms at this point but I prefer to mix them in by hand. This helps maintain their meaty texture. Chill the mixture for a couple of hours or even overnight before using. Form the mixture into 6 equal balls and roll the balls in brown rice flour, then form into burger patties. Cook in a lightly oiled cast iron pan over medium heat until well browned on each side. Serve on toasted buns with lettuce and tomato and Honey Dijon Mayo. Nutrition InformationYield6Serving Size1Amount Per ServingCalories547Total Fat32gSaturated Fat8gTrans Fat0gUnsaturated Fat23gCholesterol27mgSodium1230mgCarbohydrates57gFiber9gSugar13gProtein11g Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 6 ServingsBeef Tacos from the Slow Cooker Beef Tacos from the Slow Cooker - Chunks of beef, slow cooked with black beans and spices to tender perfection then served with grilled corn salsa on soft shell tacos. Great for family dinners, pot lucks, game nights or any time you want to easily serve a crowd. Prep Time15 minutes Cook Time4 hours Total Time4 hours 15 minutes IngredientsFor the slow cooked beef 3 pounds chuck roast, well trimmed and cut into 3/4 inch dice (Sirloin, cross rib and blade roast can be used as well) 3 tbsp canola oil salt and pepper to season the beef 1 small onion finely diced 4 cloves garlic finely minced 2 cups cooked black beans, rinse them if using canned 2 cups plain tomato sauce 1/2 cup beef stock or water 2 tablespoons chilli powder, more or less to taste 1/2 tsp ground cumin 1 tsp smoked paprika 1 tsp black pepper 1 tsp salt 1/2 tsp chipotle powder, optional if you like it spicey 1 tablespoon brown sugar or molassesFor the Grilled Corn Sriracha Salsa 2 cup ears grilled sweet corn, about a 2 green onions, chopped 2 medium ripe tomatoes, diced 2 tablespoons Sriracha sauce, or to taste 1 tablespoon fresh lemon or lime juice salt and pepper to season InstructionsTo prepare the slow cooked beef Heat the canola oil in a large cast iron skillet and brown the beef well. It's best not to crowd the pan, so brown the beef in 2 batches to get good colour on the beef. This will improve the flavour of the cooked beef and keep it moist. Add the browned beef to the slow cooker along with all of the remaining ingredients. Cook for approximately 4 hours on low or until the beef is fall apart tender. Time will vary depending on the individual make of slow cooker Alternatively, you can slow braise the beef and bean mixture in a dutch oven or covered casserole dish in the oven at 250 degrees F for 3-4 hours. Stir occasionally, and if the beef and beans become too thick during the cooking time, don't hesitate to add a little more beef stock or water. As long as it comes out as a thick sauce in the end, it will be fine. Serve on soft shell flour or corn tortillas with the grilled corn salsa and anything else you want to add, like grated cheese, guacamole or sour cream.To prepare the salsa Simply toss all of the ingredients together in a glass or plastic bowl and let stand for at least a half hour before tossing again to serve. Nutrition InformationYield6Serving Size6 ServingsAmount Per ServingCalories655Saturated Fat12gCholesterol156mgSodium903mgCarbohydrates35gFiber9gSugar10gProtein52g Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 4 servingsEgg Fried Quinoa with Shrimp Egg Fried Quinoa with Shrimp – a super nutritious and delicious take on fried rice that substitutes high protein quinoa in a version the whole family will love. Try substituting grilled or sautéed chicken instead of shrimp too. Prep Time15 minutes Cook Time25 minutes Total Time40 minutes IngredientsTo prepare the quinoa 1 cup quinoa 2 cups chicken stock, or water pinch saltFor the rest of the dish 2 tbsp peanut oil 2 dozen large shrimp salt and pepper to season 2 cloves minced garlic 1/2 cup finely diced red onion 2 tbsp peanut oil 2 tsp toasted sesame oil 3 beaten eggs 1/2 cup chopped red pepper 1 tsp chili flakes (or 2 tsp crushed chili pastmore or less to taste 1 tsp grated fresh ginger 1 tsp Chinese five spice powder chopped green onions for garnish InstructionsTo precook the quinoa Slowly simmer together the quinoa, chicken stock and salt. Simmer for about 20 minutes until the quinoa is fully cooked and tender. Don't overcook it to mushy, it should still have a little bite to it. When cooked spread it out in a shallow baking dish or on a parchment lined baking sheet to cool quickly. This helps preserve the texture of the quinoa. It doesn't need to be cold, just let it steam off. You can also have your quinoa cooked and cooled in advance and just pull it out of the fridge to use in this recipe at dinner time for an easy meal in minutes.While the quinoa cooks you can prepare the other components of the dish. Lightly sauté the shrimp in the peanut oil, seasoning it with salt and pepper. Drain the shrimp on paper towels and set them aside until later. In a wok or large nonstick saute pan over medium heat add the garlic, red onion, with the peanut oil and sesame oil. Cook for only a minute or so until the onions soften, then add the beaten egg and red pepper. Cook the eggs to a hard scramble , chopping them into small pieces. Turn the heat up to medium-high or high and add the cooled quinoa and sauteed shrimp along with the chili flakes, ginger & 5 spice powder. Toss together in the wok and stir fry fora few minutes minutes before serving. Garnish with a sprinkle of fresh chopped green onions. Nutrition InformationYield4Serving Size4 servingsAmount Per ServingCalories338Total Fat22gSaturated Fat4gTrans Fat0gUnsaturated Fat17gCholesterol178mgSodium507mgCarbohydrates20gFiber2gSugar5gProtein15g Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 6 servingsMediterranean Quinoa Salad Mediterranean Quinoa Salad. A versatile healthy and very nutritious recipe that can be served hot as a side dish or cold as a terrific alternative to pasta salad. Prep Time10 minutes Cook Time20 minutes Total Time30 minutes Ingredients 1 cup quinoa 1/2 tsp salt 1 1/2 cups water 1 cup diced bell peppers 2 diced tomatoes 1 cup diced cucumber 1 cup chopped kalamata olives 1/4 cup chopped green onion FOR THE LEMON OREGANO DRESSING 1/4 cup extra virgin olive oil 2 tbsp honey juice and finely minced zest of one lemon 2 tbsp chopped fresh oregano, or 1 tbsp dried oregano 1/2 tsp kosher salt 1/2 tsp black pepper Instructions Bring the water, salt and quinoa to a boil over low heat. Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion. Toss everything together with the Lemon Oregano Dressing.For the Lemon Oregano Dressing Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper. Pour over the salad while warm and toss very well. Notes Can be served as a hot side dish or as a cold lunch or side salad. The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated. Nutrition InformationYield6Serving Size6 servingsAmount Per ServingCalories215Total Fat15gSaturated Fat2gTrans Fat0gUnsaturated Fat12gCholesterol0mgSodium606mgCarbohydrates21gFiber5gSugar9gProtein3g Source: Rock Recipes ~~~~~ Rhonda in MO

Swedish Meatballs Made with a blend of ground beef and pork, flavored with a pinch of allspice and sautéed onions and finished in a creamy sauce, our classic Swedish meatballs are comfort food at its finest. Prep Time10minutes mins Cook Time25minutes mins Total Time35minutes mins Course: Entrées Cuisine: Scandinavian Servings: 4 servings Author: Lynne Webb Ingredients 3/4 lb ground beef 3/4 lb ground pork 1 tablespoon butter 1/2 cup onion finely chopped 1 cup fresh soft breadcrumbs 1/3 cup milk 2 large egg yolks 1/4 teaspoon ground allspice 1/4 teaspoon nutmeg Salt and freshly ground black pepper Vegetable oil 1/2 cup beef broth For the sauce: 3 tablespoons butter 3 tablespoons flour 2 cups beef broth 1 teaspoon soy sauce 1/2 teaspoon Worcestershire Pinch of allspice Salt and freshly ground black pepper 1/4 cup cream or half-and-half 1/4 cup fresh parsley chopped Instructions Heat the butter in a large, heavy skillet over medium heat. Add the onion and sauté until golden, 3 to 4 minutes. Remove from the heat and set aside to cool for at least 5 minutes. Place the breadcrumbs, milk and egg yolks in a large mixing bowl and combine well. Stir in the cooled onion mixture, allspice, nutmeg, 1 teaspoon salt and a few grinds of black pepper. Add the ground beef and pork and mix gently until well combined. Form the mixture into 1-1/2-inch meatballs and transfer them to a large plate. Film the bottom of the skillet you used to cook the onions with vegetable oil and heat over medium-high heat. Add half the meatballs in a single layer and cook, turning frequently, until lightly browned on all sides, 2 to 3 minutes. Transfer to a plate and repeat the process with the remaining meatballs. Add the 1/2 cup of beef broth to the pan and deglaze, scraping up any browned bits that may have accumulated on the bottom. Return all the meatballs to the pan and simmer until cooked through, turning frequently, 2 to 4 minutes longer. Transfer the meatballs to a clean plate, drain any remaining liquid from the pan and return it to the stove over medium heat. Melt the butter for the sauce, then whisk in the flour and continue cooking, whisking constantly, until the mixture is smooth and golden, about 3 minutes. Slowly whisk in the beef broth and continue whisking until the sauce is smooth and thickened, 3 to 4 minutes. Add the soy sauce, Worcestershire and a pinch of allspice. Combine well, then whisk in the cream. Season to taste with salt and pepper. Add the meatballs to the sauce and reduce the heat to medium. Stir to coat the meatballs in sauce and continue cooking for 2 to 3 minutes, stirring often. Add the parsley and combine well. To serve, plate individual servings of cooked egg noodles or mashed potatoes. Top with portion of meatballs and spoon the sauce over all. Source: MyGourmetConnection ~~~~~ Rhonda in MO

Braised Red Cabbage This simple side dish of braised red cabbage flavored with apple cider and currant jelly makes a nice accompaniment for a wide variety of main dishes. Prep Time5minutes mins Cook Time35minutes mins Total Time40minutes mins Course: Sides Cuisine: German Servings: 4 to 6 servings Author: Lynne Webb Ingredients 1 medium head red cabbage cored and thinly sliced (about 2-1/2 pounds) 1-1/2 teaspoons salt 1 tablespoon butter 1/2 cup apple cider 1/2 cup currant jelly Instructions Add the cabbage to a 4 to 5 quart dutch oven, season with salt and toss to combine. Add the butter and cider and cook over medium-high heat, stirring occasionally, until the cabbage has wilted, about 10 minutes. Reduce the heat to medium, add the currant jelly and cover the pan. Continue cooking, stirring every five minutes or so, until the liquid has evaporated and the cabbage is nicely glazed, 20 to 25 minutes longer. Notes Recipe Variation:For an easy variation on this recipe, replace the apple cider with orange juice and use orange marmalade instead of currant jelly. Source: MyGourmetConnection ~~~~~ Rhonda in MO

Noodle Kugel Made with noodles, eggs, sour cream, cottage cheese, crushed pineapple, vanilla and cinnamon, our noodle kugel recipe can be served as a light meal any time of day. Prep Time20minutes mins Cook Time1hour hr Total Time1hour hr 20minutes mins Course: Breakfast Cuisine: German Servings: 12 servings Author: Lynne Webb Ingredients 12 ounces wide egg noodles 4 tablespoons butter 5 large eggs lightly beaten 1 cup cottage cheese 3/4 cup sour cream 1 can 8-ounce crushed pineapple, drained 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 3 tablespoons sugar divided Pinch of salt 2/3 cup golden raisins 2 tablespoons panko crumbs Instructions Cook the egg noodles according to package directions, drain, add the butter and toss until the butter is completely melted. Set aside to cool. Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish. Plump your raisins by soaking them in hot water for 5 minutes. Drain well and set aside. In a large mixing bowl, combine the eggs, cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar and a pinch of salt. Add the noodles and raisins and combine thoroughly. Transfer the kugel mixture to the prepared baking dish, cover tightly with aluminum foil and bake for 45 minutes. Uncover the kugel and sprinkle the top with panko crumbs, the remaining 1 tablespoon of sugar and a dusting of cinnamon if desired. Return to the oven for 10 to 12 minutes. Allow the kugel to cool for 15 to 20 minutes before cutting into squares for serving. May be served warm, or at room temperature. Notes Recipe Variation: Cranberry-Orange Noodle KugelReplace the raisins with dried cranberries, reduce the vanilla to 1 teaspoon, reduce the cinnamon to 1/2 teaspoon and add 1 tablespoon of grated orange zest. If desired, replace the panko crumbs with 1/3 cup toasted sliced almonds. Note: We've placed this recipe in our Breakfast/Brunch category, but you could easily serve a sweet kugel as a light lunch or even dessert. Source: MyGourmetConnection ~~~~~ Rhonda in MO

Grilled Bratwurst Sandwiches Grilled bratwurst sandwiches, topped with a medley of sautéed sweet onions and cabbage and a drizzle of homemade honey mustard sauce, are a hearty, flavorful alternative to hot dogs. Prep Time10minutes mins Cook Time30minutes mins Total Time40minutes mins Course: Sandwiches Cuisine: German Servings: 4 servings Author: Lynne Webb Ingredients 4 fully-cooked bratwurst see notes 4 bakery-style hot dog rolls For the cabbage and onion topping: 2 tablespoons vegetable oil 1 sweet onion thinly sliced 1/2 head cabbage cored and thinly sliced 2 tablespoons brown sugar 1 tablespoon apple cider vinegar Salt and freshly ground black pepper For the honey mustard sauce: 2 tablespoons coarse grain mustard 2 tablespoons Dijon-style mustard 2 tablespoons honey Instructions Preheat a gas or charcoal grill to medium heat (about 375°F). Prepare the cabbage and onion topping: Heat the vegetable oil in a frying pan over medium heat. Add the sliced onion and sauté until softened, 5 to 7 minutes. Add the sliced cabbage, a handful at a time, and continue cooking, stirring often, until the cabbage wilts and reduces in volume, 3 to 4 minutes longer. Sprinkle the brown sugar over the mixture, add the vinegar, and season with salt and pepper. Continue cooking for about 10 minutes, stirring often, until the cabbage and onions are tender and golden. Taste and adjust the seasoning if needed, then remove from the heat. Prepare the honey mustard sauce: While the cabbage and onions cook, combine the coarse grain and Dijon mustard in a small bowl. Stir in the honey and set aside. Grill the bratwurst: Oil the grill grates and add the bratwursts. Grill, turning frequently, for 5 to 6 minutes, or until the casings are crisp and lightly browned. Transfer them to a plate, cover loosely with foil, and set them aside to keep warm. Toast the rolls and serve: Toast the rolls until golden, then spread them with some honey mustard. Add the bratwurst, top with the cabbage-onion mixture and serve. Notes About the bratwurst: Our recipe calls for fully cooked bratwurst; however, if you prefer to use fresh bratwurst, please increase the grilling time accordingly and cook them to an internal temperature of 160°F. Make-ahead tip: The cabbage and onion mixture can be made ahead, refrigerated, and reheated in the microwave just before serving. Nutrition note: The nutrition information listed below is just a guideline and can vary widely depending on the type and brand of bratwurst you use. Nutrition Calories: 518kcal | Carbohydrates: 51g | Protein: 16g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 772mg | Potassium: 612mg | Fiber: 5g | Sugar: 26g | Vitamin A: 127IU | Vitamin C: 46mg | Calcium: 157mg | Iron: 3mg Source: MyGourmetConnection ~~~~~ Rhonda in MO

Pumpkin spice muffins are the epitome of cozy autumn flavors, blending warm spices with the rich taste of pumpkin. These muffins are perfect for a chilly morning breakfast or an afternoon snack paired with a hot cup of coffee or tea. The combination of cinnamon, nutmeg, and cloves creates a delightful aroma that fills your kitchen, while the moist and tender crumb of the muffin makes each bite a treat. Whether you’re baking for a special occasion or just because, these muffins are sure to bring a taste of fall into your home. INGREDIENTS: list of 15 items ? 1 3/4 cups all-purpose flour ? 1 teaspoon baking soda ? 1/2 teaspoon baking powder ? 1/2 teaspoon salt ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground cloves ? 1/4 teaspoon ground ginger ? 1 cup pumpkin puree ? 1/2 cup vegetable oil ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 2 large eggs ? 1 teaspoon vanilla extract ? 1/4 cup milk list end INSTRUCTIONS: list of 8 items 1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. 3. In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. 4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins tender. 5. Stir in the milk until the batter is smooth and well incorporated. 6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. 7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. list end Enjoy these Pumpkin Spice Muffins warm or at room temperature, and savor the flavors of fall!

Stuffed French bread is a hearty, flavorful dish perfect for family dinners or a crowd-pleasing appetizer. This recipe takes a crusty loaf of French bread and fills it with a rich mixture of seasoned ground beef, gooey cheese and a medley of vegetables, creating a savory filling that’s baked until warm and bubbly. The golden bread crust contrasts beautifully with the creamy, cheesy interior, making each bite a delightful mix of textures and flavors. Easy to prepare and even easier to enjoy, this dish pairs wonderfully with a simple salad or a bowl of soup. INGREDIENTS: list of 14 items ? 1 large loaf of French bread ? 1 lb (450g) ground beef ? 1 medium onion, finely diced ? 1 green bell pepper, finely diced ? 2 cloves garlic, minced ? 1 cup shredded cheddar cheese ? 1 cup shredded mozzarella cheese ? ? cup mayonnaise ? ? cup sour cream ? 1 tablespoon Worcestershire sauce ? 1 teaspoon Italian seasoning ? Salt and pepper to taste ? 2 tablespoons butter, melted ? Optional: chopped parsley for garnish list end ----- INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Set your oven to 375°F (190°C). 2. Prepare the Bread: Slice the French bread in half lengthwise. Scoop out the soft interior of the bread, leaving about a ?-inch shell. Set the bread shells aside and reserve the scooped-out bread for another use or discard. 3. Cook the Filling: list of 2 items nesting level 1 ? In a large skillet, brown the ground beef over medium heat, breaking it into crumbles. Cook until no longer pink, then drain any excess fat. ? Add the onion, bell pepper, and garlic to the skillet. Cook for 5-7 minutes, until the vegetables are softened. list end nesting level 1 4. Combine Ingredients: list of 2 items nesting level 1 ? Remove the skillet from the heat and stir in the mayonnaise, sour cream, Worcestershire sauce, Italian seasoning, and half of each cheese. Mix until well combined. ? Season the mixture with salt and pepper to taste. list end nesting level 1 5. Stuff the Bread: Spoon the beef and cheese mixture evenly into the hollowed-out bread halves. Sprinkle the remaining cheese over the top. 6. Bake: Place the stuffed bread halves on a baking sheet. Brush the exposed edges of the bread with melted butter for added flavor and crispness. Bake for 12-15 minutes, or until the cheese is melted and bubbly. 7. Serve: Allow the bread to cool for a few minutes before slicing into 2-inch pieces. Garnish with chopped parsley if desired. list end ----- Enjoy your delicious Stuffed French Bread as a main dish or as an indulgent party snack!

Green Jello salad is a nostalgic and delightful dessert that has graced many holiday tables and family gatherings. This classic dish combines the bright and refreshing flavors of lime gelatin with the creamy richness of whipped topping and a medley of fruits, nuts, and marshmallows. It’s a versatile and colorful treat that can be served as a side dish or dessert, making it a perfect addition to potlucks and picnics. Easy to prepare and loved by both kids and adults, green Jello salad is a sweet, creamy, and slightly tangy delight that will bring a smile to everyone’s face. INGREDIENTS: list of 8 items ? 1 package (6 oz) lime Jello ? 2 cups boiling water ? 1 can (20 oz) crushed pineapple, undrained ? 1 cup miniature marshmallows ? 1 cup cottage cheese ? 1 cup whipped topping (such as Cool Whip) ? 1/2 cup chopped pecans or walnuts ? 1/2 cup maraschino cherries, halved (optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Jello list of 1 items nesting level 1 In a large mixing bowl, dissolve the lime Jello in 2 cups boiling water. Stir well until the gelatin is completely dissolved. list end nesting level 1 2. Add the Pineapple list of 1 items nesting level 1 Stir in the crushed pineapple with its juice. Mix well, and refrigerate for about 30 minutes or until the mixture starts to thicken slightly but is not fully set. list end nesting level 1 3. Add the Remaining Ingredients list of 2 items nesting level 1 Once the gelatin mixture has thickened, gently fold in the miniature marshmallows, cottage cheese, and whipped topping until well combined. If using, add the chopped nuts and maraschino cherries. Stir gently to distribute evenly. list end nesting level 1 4. Chill the Salad list of 2 items nesting level 1 Pour the mixture into a 9×13-inch serving dish or individual serving cups. Refrigerate for at least 2 hours, or until fully set. list end nesting level 1 5. Serve list of 1 items nesting level 1 Once set, serve the Green Jello Salad chilled. You can garnish with additional whipped topping, cherries, or nuts if desired. list end nesting level 1 list end Enjoy your green Jello salad, a fun and refreshing treat that adds a pop of color and flavor to any meal!

This homemade raspberry syrup is a versatile and delightful addition to your kitchen. With its vibrant color, sweet-tart flavor, and silky texture, it’s perfect for drizzling over pancakes, waffles, or yogurt, stirring into cocktails or mocktails, or even sweetening your favorite teas and lemonades. Made with fresh or frozen raspberries, sugar, and a hint of lemon, this syrup captures the essence of summer in every spoonful. It’s quick to make, and the results are far superior to store-bought options. You’ll love having this luscious syrup on hand for elevating both breakfasts and desserts. INGREDIENTS list of 4 items ? 2 cups fresh or frozen raspberries ? 1 cup granulated sugar ? 1/2 cup water ? 1 tablespoon lemon juice (optional, for brightness) list end INSTRUCTIONS list of 6 items 1. Prepare the Ingredients: Rinse the raspberries if fresh, and set them aside. If using frozen raspberries, no need to thaw them first. 2. Cook the Mixture: In a medium saucepan, combine the raspberries, sugar, and water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to boil. 3. Simmer and Mash: Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. Use a potato masher or the back of a spoon to mash the raspberries as they soften, releasing their juices. 4. Strain the Syrup: Place a fine-mesh sieve over a bowl or jar and pour the raspberry mixture through it. Use a spoon to press the solids against the sieve to extract as much liquid as possible. Discard the solids. 5. Add Lemon Juice (Optional): Stir in the lemon juice for a brighter flavor. This step is optional but recommended for a more vibrant taste. 6. Cool and Store: Allow the syrup to cool to room temperature. Transfer it to a clean jar or bottle and store it in the refrigerator for up to 2 weeks. list end SERVING SUGGESTIONS list of 3 items ? Breakfast: Drizzle over pancakes, waffles, French toast, or oatmeal. ? Beverages: Mix into cocktails, mocktails, or sparkling water for a refreshing drink. ? Desserts: Use as a topping for ice cream, cheesecake, or pound cake. list end Enjoy your homemade raspberry syrup as a sweet addition to your favorite dishes and drinks!

Warm German Potato Salad Our warm German potato salad is a hearty and comforting side dish that omits mayonnaise in favor of savory bacon, red onion, grainy mustard and apple cider vinegar, finished with fresh chives. Prep Time10minutes mins Cook Time30minutes mins Total Time40minutes mins Course: Sides Cuisine: German Servings: 6 servings Author: Lynne Webb Ingredients 2 lbs waxy potatoes preferably baby red (see notes) 1/2 lb bacon cut into 1/2-inch pieces (see notes) 2 tablespoons vegetable oil 1/2 medium red onion finely chopped 1 tablespoon grainy mustard 3 tablespoons apple cider vinegar Salt and freshly ground black pepper 2 tablespoons chopped fresh chives Instructions Scrub the potatoes and place them in a large saucepan with 1 tablespoon of salt. Cover with cold water and bring to a boil. Cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and set aside. While the potatoes cook, fry the bacon until crisp. Using a slotted spoon, transfer it to a paper towel-lined plate and reserve 4 tablespoons of the rendered bacon fat. Wipe out the pan, add the reserved bacon fat and vegetable oil and warm over medium heat. Add the onion and cook for 3 to 4 minutes until slightly softened but not browned (see notes). Lower the heat and stir in the mustard and cider vinegar until well blended. Remove from the heat and set aside. Cut the potatoes into small cubes (3/4-inch) and place them in a large bowl. Dice or crumble the bacon into tiny pieces and add to the potatoes. Add the bacon fat mixture and toss to combine thoroughly. Add the chives, season to taste with salt and pepper and combine again. You may want to add a small amount of extra vegetable oil and/or vinegar if the potatoes seem a little dry. They should have a slight sheen, but the dressing should never pool at the bottom of the bowl. Serve warm or at room temperature. Notes About the potatoes: Many traditional recipes for German potato salad call for the potatoes to be sliced. We leave the tender skins on our potatoes and cut them into small cubes because if they were sliced, the skins would be more likely to slip off. About the bacon: We opted to use thick-cut bacon, which yields somewhat larger, meatier pieces in the potato salad, but that's purely a matter of preference. Regular bacon will do just fine. About the onion: Red onion can be a tremendously overpowering ingredient so we cook it for a short time in the bacon fat to mellow and sweeten the flavor. Storage and ReheatingWarm German potato salad can be covered and stored in the refrigerator for up to two days. To reheat, place the potato salad in a microwave-safe dish, cover it, and heat on medium (50%) power, stirring every 60 seconds until it's warmed to your liking. Times will vary by microwave wattage. Nutrition Calories: 321kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 384mg | Potassium: 737mg | Fiber: 4g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg Source: MyGourmetConnection ~~~~~ Rhonda in MO

Amish White Bread Prep:2 hrs 30 mins Cook:40 mins Total:3 hrs 10 mins Servings:20 servings Ingredients 1 1/4 cup water (warm: 95 to 110 F) 2 1/4 teaspoon/1 package/1/4 ounceyeast (active dry) 1 cup milk (room temperature) 2 tablespoons sugar 2 teaspoon salt 3 tablespoonslard 6 cups bread flour 1/2 tablespoons butter (melted)Steps to Make It Gather the ingredients. In a large bowl, mix warm water and yeast. Add milk, sugar, salt, and lard. Stir. Add 4 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in a medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour. Punch down dough. Turn dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 2 equal parts. Shape each dough half into a loaf. Place each loaf in greased, 9 X 5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size. Preheat oven to 350 F. Brush melted butter on loaves. Bake bread for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from pans and let cool on a rack. Serve and enjoy! Tips Learn how to make braided rolls with these pictured instructions. Learn how to make swirl rolls with these pictured instructions. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising. To keep the bread soft, store in a plastic bag. Store flour properly to keep it from spoiling. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe. You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk. There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe. Source: The Spruce Eats ~~~~~ Rhonda in MO

Amish Sourdough Bread Recipe Prep:20 mins Cook:40 mins Rise:2 hrs 40 mins Total:3 hrs 40 mins Servings:20 servings Yield:2 loaves "This recipe is a great introduction to sourdough bread. Besides making the starter, the steps are just like any other yeast bread, so bakers should find it very familiar. The bread tastes great, with a nice crumb and balance of sweet and sour. It’s also filling, a nice side for dinner, and excellent sandwich bread." —Colleen Graham A Note From Our Recipe TesterIngredients 1 (1/4-ounce) package active dry yeast, or 2 1/4 teaspoons 1 1/2 cups warm water (110 to 115 F) 5 to 6 cups all-purpose flour, divided 2 teaspoons kosher salt 2 teaspoons granulated sugar 1 cup friendship bread sourdough starter, at room temperature 1/2 teaspoon baking soda Cooking spray, for greasingSteps to Make It Gather the ingredients. In a large bowl, dissolve the yeast in the warm water. Stir in 2 1/2 cups of the flour, the salt, sugar, and sourdough starter. In another large bowl, combine 2 1/2 cups of the flour and the baking soda. Stir into the sourdough mixture. Keep adding as much of the remaining 1 cup of flour as possible, mixing with a spoon, until the dough is no longer wet, begins to follow the spoon around the bowl, and looks shaggy. Turn the dough onto a lightly floured surface. Continue to knead the dough until it is smooth and elastic, about 6 to 8 minutes total. Alternatively, knead the dough in a stand mixer fitted with the paddle attachment. Shape the dough into a ball. Generously grease a large bowl with cooking spray. Place the dough in the bowl turning once to coat. Cover with a clean kitchen towel. Let rise in a warm place until doubled in size, 1 1/2 to 2 hours. Punch down and divide the dough in half. Cover and let rest for 10 minutes. Generously spray two 9 x 5-inch loaf pans (or one large baking sheet for 6-inch round loaves) with cooking spray. Shape the dough into the desired shape. Make shallow X-shaped slashes with a sharp knife over the surface. Cover and let rise until doubled in size, about 1 hour. Position a rack in the center of the oven and heat to 400 F. Bake loaves until golden, 35 to 40 minutes. Let cool completely on wire racks before serving. Tip Starter mix can be frozen and used later, with the new cycle beginning after the starter has thawed. Additionally, it can be slowed to about half the normal fermentation rate when it is stored in the refrigerator instead of at room temperature. Kitchen temperatures can fluctuate throughout the year, and this can affect the rising time. For the most consistent proofing, place the dough in the oven and turn on the light. Just make sure no one turns the oven heat on. How to Store Sourdough bread will stay fresh for a week, possibly a few days longer, and should be stored in a bread bin or paper bag. The bread can be frozen for several months as well. Why is yeast added to sourdough bread that uses a starter? Traditionally, sourdough bread uses a starter instead of commercial yeast, but some bread recipes (such as this one) add yeast as a supplement. Classic sourdough bread can take many hours to rise (often, two 6-hour proofing sessions), which helps the dough develop sourdough's signature tangy taste and chewy texture. By adding yeast, the rising time is significantly reduced, and, in turn, this softens the taste and texture. Why did the Amish friendship bread sink in the middle? As it cools, any bread may collapse, typically because the gluten structure is not strong enough to hold the bread up in the middle. Kneading the dough for too little time or letting it rise too long are two common causes. Another is a sudden change in temperature while baking; resist the urge to open the oven door, even for a quick peek. Source: The Spruce Eats ~~~~~ Rhonda in MO