开云体育

Rich, decadent and elegantly simple, this black truffle pasta with Meyer lemon cream sauce is the kind of dish that transforms a quiet evening into something extraordinary. Earthy black truffle perfectly complements the brightness of Meyer lemon, while luxuriously silky cream sauce binds it all together. Ideal for a special dinner or whenever you want to indulge in something refined yet comforting, this pasta offers an unforgettable flavor experience with just a handful of quality ingredients. INGREDIENTS list of 11 items 8 oz fresh fettuccine or tagliatelle (preferably egg pasta) 1 tablespoon unsalted butter 1 tablespoon olive oil 2 garlic cloves, minced 1 cup heavy cream 1 teaspoon Meyer lemon zest 2 tablespoons Meyer lemon juice (about 1 lemon) 1 oz black truffle (fresh if possible, or high-quality truffle paste/oil) Salt and freshly ground black pepper, to taste 1/4 cup grated Parmigiano-Reggiano (optional) Fresh parsley or microgreens for garnish list end INSTRUCTIONS list of 6 items 1. Cook the Pasta Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions, usually 2 to 3 minutes for fresh pasta. Reserve 1/2 cup of the pasta water, and drain the rest. 2. Make the Sauce Base In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic, and saute for about 30 seconds until fragrant but not brown. 3. Build the Cream Sauce Pour in the heavy cream, and stir in the Meyer lemon zest and juice. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. 4. Incorporate the Truffle Stir in finely shaved or grated black truffle (or truffle paste/oil). Let the sauce simmer gently for another 1 to 2 minutes to allow the flavors to meld. Add salt and black pepper to taste. 5. Combine Pasta and Sauce Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached. 6. Finishing Touches Sprinkle with grated Parmigiano-reggiano. Plate immediately, and garnish with extra truffle shavings and fresh herbs. list end TIPS list of 2 items For a bolder truffle flavor, drizzle a few drops of truffle oil just before serving. Use Meyer lemon for its sweeter, floral citrus profile. Regular lemon can be substituted, but reduce the juice slightly to avoid excessive tartness. list end

Mexican hot dogs With chipotle cream bring bold, spicy and smoky flavor to classic American favorites. Wrapped in crispy bacon and topped with a medley of vibrant ingredients, like avocado, jalapeno and tangy chipotle cream, these hot dogs are mouthwatering fusions of Mexican street food and backyard barbecue. They’re perfect for casual gatherings or whenever you want to elevate your hot dog game with minimal effort but maximum flavor. Ingredients: For the hot dogs list of 10 items 4 beef hot dogs 4 slices of bacon 4 hot dog buns (preferably bolillo or brioche buns) 1 avocado, sliced or mashed 1/2 cup diced tomatoes 1/4 cup diced red onion 1 fresh jalape?o, thinly sliced (optional for heat) 2 tablespoons chopped cilantro 1/2 cup crumbled cotija cheese or shredded Monterey Jack Lime wedges for serving list end For the chipotle cream list of 4 items 1/2 cup sour cream 1 to 2 chipotle peppers in adobo sauce (adjust to taste) 1 tablespoon lime juice Salt to taste list end Instructions: list of 5 items 1. Prepare the chipotle cream list of 2 items nesting level 1 In a blender or food processor, combine the sour cream, chipotle pepper, lime juice and a pinch of salt. Blend until smooth and creamy. Refrigerate until ready to use. list end nesting level 1 2. Cook the bacon-wrapped hot dogs list of 2 items nesting level 1 Wrap each hot dog with a strip of bacon. Secure the ends with toothpicks if needed. Grill or pan-fry over medium heat, turning occasionally, until the bacon is crispy, and the hot dogs are heated through, about 8 to 10 minutes. list end nesting level 1 3. Toast the buns list of 1 items nesting level 1 Lightly toast the hot dog buns on the grill or in a skillet until golden. list end nesting level 1 4. Assemble the hot dogs list of 3 items nesting level 1 Place the bacon-wrapped hot dogs in the toasted buns. Top with avocado, diced tomato, red onion, jalapeno slices and a drizzle of chipotle cream. Sprinkle with cotija cheese and chopped cilantro. list end nesting level 1 5. Serve list of 1 items nesting level 1 Garnish with lime wedges and serve immediately list end nesting level 1 list end Tip You can also add pickled onion or a dash of hot sauce for an extra kick. These are delicious served alongside grilled corn or tortilla chips with guacamole!

Hawaiian hot dogs with mango salsa are tropical twists on backyard favorites. Juicy hot dogs are grilled to perfection and nestled in soft buns, then topped with sweet and tangy mango salsa that adds a burst of freshness. The combination of savory meat and bright, fruity toppings captures the essence of Hawaiian flavor in each bite. Perfect for summer cookouts, beach-themed parties or just when you’re craving something different, these hot dogs bring sunshine to your plate, no matter what the season is. INGREDIENTS For the Mango Salsa list of 7 items 1 ripe mango, peeled, pitted, and diced 1/4 cup red onion, finely chopped 1 small red bell pepper, diced 1 small jalape?o, seeded and minced (optional for heat) 2 tablespoons fresh cilantro, chopped Juice of 1 lime Salt to taste list end For the Hot Dogs list of 4 items 6 beef or pork hot dogs 6 hot dog buns (preferably Hawaiian-style or brioche) 1 tablespoon butter (optional, for toasting buns) Optional toppings: pineapple slices, shredded coconut, teriyaki drizzle list end INSTRUCTIONS list of 5 items 1. Make the Mango Salsa list of 3 items nesting level 1 In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeno and cilantro. Squeeze the lime juice over the mixture and toss well. Season with a pinch of salt. Set aside for at least 10–15 minutes to let the flavors meld. list end nesting level 1 2. Grill the Hot Dogs list of 2 items nesting level 1 Preheat your grill or grill pan over medium heat. Grill the hot dogs for about 5 to 7 minutes, turning occasionally, until they are heated through and have nice grill marks. list end nesting level 1 3. Toast the Buns (Optional) list of 1 items nesting level 1 If desired, lightly butter the inside of each bun, and place them on the grill for 1 to 2 minutes until golden and toasted. list end nesting level 1 4. Assemble the Hot Dogs list of 1 items nesting level 1 Place each hot dog in a bun, spoon a generous amount of mango salsa on top and add any additional toppings, like grilled pineapple or a drizzle of teriyaki sauce. list end nesting level 1 5. Serve list of 1 items nesting level 1 Serve immediately with chips, coleslaw, or a tropical fruit salad on the side. list end nesting level 1 list end Tip For an extra Hawaiian flair, try brushing the hot dogs with light teriyaki glaze while grilling!

Pasta-red pepper bake is a comforting, cheesy and flavor-packed dish perfect for weeknight dinners or casual gatherings. Roasted red pepper brings naturally sweet, smoky depth to the creamy tomato-based sauce, which is then tossed with tender pasta and baked to bubbling perfection under a blanket of golden cheese. This versatile bake is easy to prepare, customizable with your favorite veggies or protein and delivers satisfying flavor in every bite. Whether served as a hearty main or side dish, it’s a crowd pleaser that’s both simple and indulgent. 开云体育s: 6 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes INGREDIENTS: list of 13 items 12 oz (340 g) penne or rigatoni pasta 2 tablespoons olive oil 1 small onion, diced 3 cloves garlic, minced 1 (12 oz) jar roasted red peppers, drained and chopped 1 (14.5 oz) can diced tomatoes 1/2 cup heavy cream or half and half 1 teaspoon Italian seasoning Salt and pepper, to taste 1/2 teaspoon red pepper flakes (optional for heat) 1 ? cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh basil or parsley (optional, for garnish) list end INSTRUCTIONS list of 7 items 1. Cook Pasta Preheat oven to 375°F (190°C). Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside. 2. Make the Sauce In a large skillet, heat olive oil over medium heat. Add the onion, and cook until soft, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant. 3. Blend Sauce Add the roasted red pepper and diced tomato with juice to the skillet. Cook for 2 to 3 minutes, then transfer to a blender, or use an immersion blender to puree until smooth. 4. Finish Sauce Return the pureed mixture to the skillet. Stir in the cream, Italian seasoning, salt, pepper and red pepper flakes. Simmer for 5 minutes, then stir in 1/2 cup mozzarella and 1/4 cup Parmesan until melted. 5. Assemble the Bake Toss the cooked pasta with the sauce, and transfer to a greased 9x 13 baking dish. Sprinkle remaining mozzarella and Parmesan evenly on top. 6. Bake Bake, uncovered, for 20 to 25 minutes or until the cheese is melted and bubbly. Broil for the last 2 to 3 minutes if you like a golden, crispy top. 7. Serve Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. list end

Keto Squash Casserole Sara Keto squash casserole is a classic summer side dish made low-carb and guilt-free, even with a crunchy crumble topping! 4.66 from 32 votes Prep Time15minutes mins Cook Time30minutes mins CourseSide Dish CuisineAmerican 开云体育s9 servings Calories268 kcal Ingredients 6 large yellow squash sliced in ? inch slices (about 2? pounds squash) 8 oz shredded cheddar cheese divided 2 large eggs ? sweet onion diced 7 tablespoon butter divided 1 ? cups almond flour 1 teaspoon salt Instructions Preheat oven to 350. Bring a medium pot of salted water to a boil. Add the squash and cook 5 minutes or until just becoming tender. Drain well in a colander and let cool for a few minutes. While the squash is cooling, melt 2 tablespoons of butter in a small saucepan over medium high heat. Add diced onions and cook until translucent. Remove from heat and let cool slightly. In a medium sized bowl, combine almond flour, remaining butter (melted), 2 oz cheese and salt for crumble topping. In a large mixing bowl, combine squash, onions (and the butter they cooked in!), 6 oz cheese, and eggs. Pour into a greased 9 x 13 inch casserole dish. Add crumble topping to the top of the casserole, crumbling with your fingers. Cook 30 minutes or until egg is set and edges and topping are beginning to brown. Notes Change up the cheese you use in this low carb casserole recipe to give the flavor a twist. We used cheddar cheese like a classic squash casserole has, but you could also use pepper jack, colby jack, or mozzarella cheese. Parmesan cheese would also be a nice addition to the crumble topping. You can make this keto squash casserole recipe with summer zucchini, too!Nutrition Calories: 268kcalCarbohydrates: 10gProtein: 13gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 501mgPotassium: 397mgFiber: 4gSugar: 5gVitamin A: 639IUVitamin C: 23mgCalcium: 175mgIron: 1mg Source: Biscuits and Burlap ~~~~~ Rhonda in MO

Old Fashioned Pimento Cheese Recipe Pam Here is the classic southern pimento cheese recipe you've been looking for. It's simple and without any fancy added ingredients. This is just plain old fashioned pimento cheese. 4.78 from 18 votes Prep Time12minutes mins CourseAppetizer CuisineSouthern 开云体育s6 people Ingredients 8 ounces sharp cheddar cheese freshly shredded ? cup mayonnaise ? teaspoon apple cider vinegar ? teaspoon worcestershire sauce ? teaspoon cayenne pepper optional, but recommended 2 ounces diced pimento peppers Instructions Blend all ingredients in a bowl except the pimento peppers. Add the pimento peppers and still under well combined. If pimento cheese seems dry add mayonnaise a teaspoon at a time. Notes Do NOT use pre-shredded cheese. Dukes or Blue Plate Mayonnaise is recommended. Cayenne pepper is an optional, but highly recommended ingredient. Source: Biscuits and Burlap ~~~~~ Rhonda in MO

Pioneer Woman Chicken Spaghetti Copycat Serves8 Ingredients 1 1/2 pound pounds chicken (breasts, thighs or a combination of both) 8 ounces spaghetti, broken into 3-inch pieces 3 cups grated sharp cheddar cheese, divided 2 cans cream of mushroom soup 1/4 cup diced onion 1/4 cup finely diced green bell pepper 1/4 cup canned pimento, drained (one 4-ounce jar) 1/8 teaspoon smoked paprika Instructions Preheat oven to 350 degrees F and spray a 3-quart bake dish with cooking spray. In a 4-quart saucepan, place the chicken and cover with 4 cups water. Over medium high heat, bring to a boil, lower the heat and simmer 20 minutes until chicken is cooked through. Remove chicken from the pan but leave the liquid in the pan. Return pan to high heat and bring to a boil, add pasta and cook 10 minutes until spaghetti is al dente. Drain and reserve the liquid. While pasta cooks, shred cooked chicken and measure out 2 cups meat; discard any skin and bones. In a large bowl, combine the chicken, drained pasta and 2 cups of the cheese, then stir in the soup, onion, bell pepper, pimento and paprika. Add 1 cup of the reserved cooking broth. Spoon into the bake dish and top with the remaining 1 cup cheese. Bake 45 minutes until cheese is melted and casserole is bubbly.Source: Fave Southern Recipes ~~~~~ Rhonda in MO

Cheesy Ground Beef and Rice Casserole 开云体育s: 8 servings Prep Time: 5minutes mins Cook Time: 1hour hr 30minutes mins Total Time: 1hour hr 35minutes mins Description Picky eaters are going to love this quick and easy dinner. Mom called it busy day casserole but our readers call is cheesy ground beef and rice casserole. Ingredients Quick Recipe 1 Can Cream of Mushroom Soup 1 Cup Long Grain White Rice, uncooked 2 Cups Water 1 Cup Carrots, sliced 1/2-1 Pound Ground Beef, cooked Cheddar or Colby Jack Cheese, sliced about 9 pieces Semi Homemade 1 Cup Long Grain White Rice, uncooked 2 Cups Water 1/2 to 1 Pound Ground Beef, cooked, depending on preference 1 Cup Carrots, sliced Pacific Foods Mushroom Gravy, 13.9 ounces 1/2 Cup Milk Colby Jack or Medium Cheddar Cheese, for topping From Scratch 3 Tablespoons Unsalted Butter 1/4 Cup Onion, minced 1 Clove Garlic, minced 1/2 Cup White Button Mushroom, minced 3 Tablespoons Flour 1/2 Cup Cream 1/2 Cup Chicken Broth 1/4 teaspoon Freshly Ground Black Pepper Salt, to taste 2 Cups Water 1/2-1 Pound Ground Beef, cooked 1 Cup Carrots, sliced Cheddar or Colby Jack Cheese, sliced, about 9 slices 1 Cup Long Grain White Rice, uncooked Instructions Quick Recipe Heat the oven to 350 degrees and spray an 8x9" baking dish with nonstick spray. Stir together the soup, rice, water, carrots, and beef. 1 Can Cream of Mushroom Soup,1 Cup Long Grain White Rice,2 Cups Water,1 Cup Carrots,1/2-1 Pound Ground Beef Place in the baking dish and bake for 90 minutes. Top with cheese slices and bake a few more minutes or until melted. Cheddar or Colby Jack Cheese Semi Homemade Heat the oven to 350 degrees and grease an 8x9" baking dish. Whisk together the water, mushroom gravy, and milk. 2 Cups Water,Pacific Foods Mushroom Gravy,1/2 Cup Milk Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine. 1 Cup Long Grain White Rice,1/2 to 1 Pound Ground Beef,1 Cup Carrots Dump into an 8x9" baking dish and bake, uncovered for 90 minutes. Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted. Colby Jack or Medium Cheddar Cheese From Scratch In a medium pan over medium heat, add the butter and melt. 3 Tablespoons Unsalted Butter Whisk in the onion, garlic and mushrooms. 1/4 Cup Onion,1 Clove Garlic,1/2 Cup White Button Mushroom Add the flour, whisking continually and cook for 30-60 seconds. 3 Tablespoons Flour Add the cream and broth and cook until thick. 1/2 Cup Cream,1/2 Cup Chicken Broth Season and remove from heat. 1/4 teaspoon Freshly Ground Black Pepper,Salt Heat the oven to 350 and spray an 8x9" baking dish with nonstick spray. Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine. 2 Cups Water,1/2-1 Pound Ground Beef,1 Cup Long Grain White Rice,1 Cup Carrots Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted. Cheddar or Colby Jack Cheese Equipment 8x9" Baking Dish, (this one is so pretty for serving) Notes May be reheated in the oven or microwave. *The nutritional information is based on the from scratch version of the recipe. Source: Fave Southern Recipes ~~~~~ Rhonda in MO

This high-protein twist on classic chicken Parmesan incorporates creamy cottage cheese to enhance the protein content, while keeping the dish light and satisfying. Instead of traditional mozzarella and ricotta, cottage cheese offers a leaner yet rich alternative that pairs beautifully with crispy baked chicken and tangy marinara sauce. It’s a wholesome, comforting meal perfect for post-workout dinner or healthy family nights - delivering bold flavor and balanced nutrition in every bite. INGREDIENTS FOR THE CHICKEN list of 8 items 2 large boneless, skinless chicken breasts, halved lengthwise (4 cutlets) 1/2 cup whole wheat breadcrumbs 1/4 cup grated Parmesan cheese 1 tsp Italian seasoning 1/2 tsp garlic powder Salt and pepper to taste 1 large egg, beaten Cooking spray or olive oil for baking list end FOR TOPPING list of 4 items 1 cup low-fat cottage cheese 1 cup marinara sauce (preferably low-sugar) 1/2 cup shredded part-skim mozzarella Fresh basil or parsley, for garnish list end INSTRUCTIONS list of 7 items 1. Preheat Oven Set your oven to 400°F (200°C). Line a baking sheet with parchment paper, or lightly grease it. 2. Prep Chicken Pound chicken cutlets to even thickness (about 1/2 inch). Season both sides with salt and pepper. 3. Bread the Chicken In one bowl, mix bread crumbs, Parmesan, Italian seasoning and garlic powder. In another, place the beaten egg. Dip each chicken piece in the egg, then coat with the bread crumb mixture. Place on the baking sheet. 4. Bake Lightly spray the top of the chicken with cooking spray, or drizzle with olive oil. Bake for 20 to 25 minutes, flipping halfway, until golden and cooked through. 5. Add Toppings Remove the chicken from the oven. Spread a layer of cottage cheese over each cutlet, then spoon marinara sauce on top. Sprinkle with mozzarella cheese. 6. Broil Return to oven under the broiler for 3 to 5 minutes or until cheese is melted and bubbly. 7. Garnish, and Serve Top with fresh basil or parsley, and serve hot. Great with a side of roasted vegetables or zucchini noodles for a low-carb option. list end NUTRITION (PER SERVING, MAKES 4 SERVINGS): list of 4 items Calories: 330 Protein: 42g Fat: 12g Carbs: 15g list end

Looking for a refreshing twist on your classic lemonade? This mango lemonade combines the tropical sweetness of ripe mango with the tangy kick of fresh lemon, creating the perfect summer drink. The rich, fruity flavor of the mango balances the tartness of the lemon, and a touch of honey adds natural sweetness without overpowering the citrus notes. It’s a simple, thirst-quenching beverage that’s great for backyard barbecues, picnics or just lounging by the pool. Ingredients: list of 6 items ? 2 ripe mangoes, peeled and cubed ? 1 cup fresh lemon juice (about 4-6 lemons) ? 4 cups cold water ? ? cup honey or sugar (adjust to taste) ? Ice cubes ? Lemon slices and mint for garnish (optional) Lemon slices list end Instructions: list of 6 items 1. In a blender, combine the mango cubes and 1 cup of water. Blend until smooth. 2. Strain the mango puree through a fine-mesh sieve to remove the pulp (optional, for a smoother texture). 3. In a large pitcher, mix the mango puree, lemon juice, and remaining 3 cups of water. 4. Add honey or sugar to taste, stirring until it’s fully dissolved. 5. Chill the lemonade in the refrigerator for at least 30 minutes or serve immediately over ice. 6. Garnish with lemon slices and fresh mint if desired. list end Enjoy your tropical mango lemonade!

Shabot, the Jewish holiday celebrating the giving of the Torah, is traditionally marked by dairy-based dishes, symbolizing purity and joy. Among these, cheesecake takes center stage, its creamy richness a fitting tribute to the festival. This Shabot cheesecake recipe features a buttery graham cracker crust and velvety filling, delicately flavored with vanilla and lemon zest. Topped with a tangy sour cream layer, it strikes the perfect balance of sweetness and brightness, making it a highlight of your festive table. Simple yet elegant, it’s a dessert that embodies the spirit of celebration and tradition. ----- Ingredients: For the crust: list of 3 items ? 1 ? cups graham cracker crumbs ? 6 tablespoons unsalted butter, melted ? 2 tablespoons granulated sugar list end For the filling: list of 6 items ? 3 (8-ounce) packages cream cheese, softened ? 1 cup granulated sugar ? 3 large eggs ? 1 teaspoon pure vanilla extract ? 1 teaspoon lemon zest ? ? cup sour cream list end For the topping: list of 3 items ? 1 cup sour cream ? 2 tablespoons granulated sugar ? ? teaspoon pure vanilla extract list end ----- Instructions: list of 6 items 1. Prepare the crust: list of 3 items nesting level 1 ? Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper. ? In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture evenly into the bottom of the pan. ? Bake for 10 minutes, then remove from the oven and let cool. list end nesting level 1 2. Make the filling: list of 4 items nesting level 1 ? In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. ? Add the eggs one at a time, mixing well after each addition. ? Stir in the vanilla, lemon zest, and sour cream until combined. ? Pour the filling over the cooled crust, smoothing the top with a spatula. list end nesting level 1 3. Bake the cheesecake: list of 2 items nesting level 1 ? Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan (creating a water bath). ? Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. list end nesting level 1 4. Prepare the topping: list of 2 items nesting level 1 ? In a small bowl, mix sour cream, sugar, and vanilla. ? Spread the mixture evenly over the cooled cheesecake. Bake at 325°F (160°C) for an additional 10 minutes. list end nesting level 1 5. Cool and chill: list of 1 items nesting level 1 ? Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to set. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Carefully remove the cheesecake from the springform pan. Slice and serve, optionally garnished with fresh berries or a drizzle of honey. list end nesting level 1 list end Enjoy this luscious Shabot cheesecake as a festive centerpiece that’s sure to delight family and friends!

Georgia peach pie is a celebration of the South’s beloved fruit, capturing the essence of summer in every bite. This pie is packed with fresh, juicy peaches that are delicately spiced with cinnamon and nutmeg, then enveloped in a flaky, buttery crust. The combination of the sweet, ripe peaches and the warm spices creates a comforting dessert that is both nostalgic and irresistible. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream for the perfect end to any meal. INGREDIENTS: list of 11 items ? 6 cups fresh peaches, peeled and sliced ? 1 cup granulated sugar ? 1/4 cup light brown sugar, packed ? 1/4 cup all-purpose flour ? 1/2 teaspoon ground cinnamon ? 1/4 teaspoon ground nutmeg ? 1 tablespoon lemon juice ? 2 tablespoons unsalted butter, cut into small pieces ? 1 package refrigerated pie crusts, or homemade double pie crust ? 1 egg, beaten (for egg wash) ? 1 tablespoon coarse sugar (optional, for sprinkling) list end INSTRUCTIONS: list of 5 items 1. Prepare the Peaches: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Gently stir until the peaches are evenly coated with the sugar and spice mixture. 2. Assemble the Pie: Roll out one of the pie crusts and place it into a 9-inch pie dish, allowing the edges to hang over the sides. Pour the peach filling into the crust, spreading it out evenly. Dot the top of the peaches with the small pieces of butter. 3. Top the Pie: Roll out the second pie crust and place it over the top of the peaches. Trim any excess crust, and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape. If desired, brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, crispy finish. 4. Bake: Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning. 5. Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours before slicing to ensure the filling sets properly. Serve warm with a scoop of vanilla ice cream or whipped cream for a classic Southern treat. list end Enjoy your Georgia Peach Pie!

Bacon-cheese rolls are the ultimate savory treats, combining crispy bacon and melted cheese in soft, fluffy rolls. Perfect for breakfasts, brunches or snacks, these rolls offer a delicious balance of flavor and texture. The smoky bacon pairs beautifully with the rich cheese and, when baked in warm bread, it creates a satisfying, hearty bite. Whether served on their own or with a pat of butter, these rolls are sure to become favorites for gatherings or cozy weekend bakes. Ingredients: For the dough: list of 8 items ? 3 1/2 cups all-purpose flour ? 2 teaspoons instant yeast ? 1 tablespoon sugar ? 1 teaspoon salt ? 1 cup warm water ? 1/4 cup warm milk ? 2 tablespoons unsalted butter, melted ? 1 large egg list end For the filling: list of 4 items ? 1 1/2 cups shredded cheddar cheese (or any cheese of your choice) ? 8 slices of bacon, cooked and crumbled ? 1/2 teaspoon garlic powder (optional) ? 1/2 teaspoon dried oregano (optional) list end Instructions: list of 9 items 1. In a large bowl, combine the flour, yeast, sugar, and salt. 2. In a separate bowl, whisk together the warm water, milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. 3. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size. 4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 5. Once the dough has risen, punch it down and divide it into 8-10 portions. Flatten each portion into a small disc and fill the center with a generous sprinkle of shredded cheese and crumbled bacon. 6. Fold the edges of the dough over the filling and pinch to seal. Shape each filled dough into a ball and place it seam-side down on the prepared baking sheet. 7. Sprinkle the tops of the rolls with a little extra cheese and bacon, and if desired, lightly dust with garlic powder and oregano for extra flavor. 8. Bake for 18-20 minutes, or until the rolls are golden brown and the cheese is bubbling. 9. Remove from the oven and let them cool slightly before serving. list end Enjoy your warm, cheesy and bacon-packed rolls fresh from the oven!

Apple cinnamon crisp is a warm, comforting dessert that’s perfect for showcasing the natural sweetness and tartness of apple. Topped with a buttery, cinnamon-spiced oat crumble, this dessert is both delicious and easy to prepare. As the apples bake, they become soft and tender, while the topping turns golden and crispy, creating delightful contrast in texture. Serve it with a scoop of vanilla ice cream or dollop of whipped cream for a cozy, fall-inspired treat that’s perfect for any occasion. Ingredients: For the apple filling: list of 5 items ? 6 medium apples, peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix) ? 2 tablespoons granulated sugar ? 1 tablespoon lemon juice ? 1 teaspoon ground cinnamon ? 1/4 teaspoon nutmeg (optional) list end For the crisp topping: list of 7 items ? 1 cup rolled oats ? 1/2 cup all-purpose flour ? 1/2 cup brown sugar ? 1 teaspoon ground cinnamon ? 1/4 teaspoon salt ? 1/2 cup unsalted butter, melted ? 1/4 cup chopped pecans or walnuts (optional) list end Instructions: list of 6 items 1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish. 2. Prepare the apple filling: In a large bowl, toss the sliced apples with the sugar, lemon juice, cinnamon, and nutmeg (if using). Once evenly coated, spread the apples in an even layer in the prepared baking dish. 3. Make the crisp topping: In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms a crumbly texture. If using, fold in the chopped pecans or walnuts. 4. Assemble the crisp: Sprinkle the oat topping evenly over the apples, covering them completely. 5. Bake: Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy. 6. Serve: Let the apple crisp cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or whipped cream. list end This apple cinnamon crisp is the ultimate comfort dessert, filled with juicy, spiced apple and crunchy, buttery topping that will keep you coming back for more!

Chinese marbled tea eggs are traditional snacks commonly found in Chinese cuisine. They are made by hard-boiling eggs, then gently cracking their shells and steeping them in a savory tea mixture. This mixture typically includes black tea, soy sauce and spices, such as star anise, cinnamon and Sichuan peppercorn. The cracks in the eggshell allow the tea mixture to seep through, creating a beautiful marbled effect on the eggs. The result is a flavorful, aromatic snack that’s as beautiful as it is delicious. INGREDIENTS: list of 8 items ? 6 eggs ? 4 cups water ? 1 tablespoon black tea leaves or 2 tea bags ? 1/2 cup soy sauce ? 2 star anise ? 1 cinnamon stick ? 1 teaspoon sugar ? 1/2 teaspoon Sichuan peppercorns list end INSTRUCTIONS: list of 6 items 1. Cook eggs: Place eggs in a pot of water and bring to a boil. Cook for 10 minutes, then remove eggs and cool them under cold running water. 2. Crack shells: Gently tap the eggs with the back of a spoon to crack the shells all over. 3. Prepare tea mixture: In the same pot, combine the remaining ingredients and bring to a boil. 4. Simmer eggs: Reduce heat, add the cracked eggs, and simmer for 2 hours. 5. Steep: Turn off the heat and let the eggs steep in the mixture for a few hours or overnight for more intense flavor. 6. Serve: Peel the eggs to reveal the marbled patterns and enjoy. list end These marbled tea eggs are not only a visual treat but also packed with flavors, perfect as a snack or a unique addition to any meal.

Roasted corn and fried egg tacos are delightful fusions of flavor and texture, perfect for satisfying breakfasts, brunches or even quick dinners. The sweet and smoky roasted corn pairs beautifully with the richness of a perfectly fried egg, all nestled in a warm tortilla. These tacos are simple to make yet packed with flavor, with the addition of fresh toppings, like avocado, cilantro and a squeeze of lime, to brighten each bite. Whether you’re looking for a meatless option or just something different to enjoy, these tacos are delicious and versatile choices that can be customized to your liking. INGREDIENTS: For the Tacos: list of 5 items ? 4 corn tortillas ? 2 ears of corn, husked ? 4 large eggs ? 1 tablespoon olive oil ? Salt and pepper to taste list end For Topping: list of 5 items ? 1 avocado, sliced ? 1/4 cup fresh cilantro, chopped ? 1/4 cup cotija cheese or feta, crumbled ? 1 lime, cut into wedges ? Hot sauce or salsa (optional) list end INSTRUCTIONS: list of 6 items 1. Roast the corn: Preheat your grill or a grill pan over medium-high heat. Brush the corn with a little olive oil and grill, turning occasionally, until the kernels are charred and tender, about 10-12 minutes. Let the corn cool slightly, then cut the kernels off the cob and set aside. 2. Fry the eggs: In a non-stick skillet, heat the remaining olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper. 3. Warm the tortillas: While the eggs are cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are pliable. 4. Assemble the tacos: Divide the roasted corn evenly among the warmed tortillas. Place a fried egg on top of the corn in each tortilla. 5. Add toppings: Top each taco with slices of avocado, a sprinkle of fresh cilantro, and crumbled cotija or feta cheese. Serve with lime wedges and hot sauce or salsa on the side. 6. Serve immediately and enjoy the vibrant flavors of these Roasted Corn and Fried Egg Tacos, perfect for any time of day! list end

Garlic Parmesan bread is a mouthwatering accompaniment that elevates any meal with its irresistible combination of rich butter, fragrant garlic and savory Parmesan cheese. Perfectly toasted and crispy on the outside, while remaining soft and buttery inside, this bread is sure to be a hit at any dinner table. Whether served alongside pasta, soup or salad, this easy-to-make garlic bread brings an aromatic burst of flavor that’s both comforting and satisfying. With just a handful of ingredients and minimal prep time, you can enjoy homemade garlic bread that’s packed with cheesy goodness and aromatic herbs. INGREDIENTS list of 8 items ? 1 loaf of French or Italian bread ? 1/2 cup unsalted butter, softened ? 4-5 cloves garlic, minced ? 1/2 cup grated Parmesan cheese ? 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley) ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? Optional: additional Parmesan cheese for topping Parmesan cheese list end INSTRUCTIONS list of 7 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). 2. Prepare the Garlic Butter: In a mixing bowl, combine the softened butter, minced garlic, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix until well combined. 3. Slice the Bread: Cut the loaf of bread in half lengthwise. If desired, you can also slice it into smaller pieces for individual servings. 4. Spread the Mixture: Generously spread the garlic butter mixture evenly over the cut sides of the bread. If you like extra cheese, sprinkle additional Parmesan cheese on top. 5. Bake: Place the bread halves on a baking sheet, cut side up, and bake in the preheated oven for about 10-15 minutes, or until the edges are golden and the cheese is melted. 6. Broil for Extra Crispiness: For an extra crispy top, switch the oven to broil and cook for an additional 1-2 minutes, watching closely to prevent burning. 7. Serve: Remove from the oven, slice into portions, and serve warm. Parmesan cheese list end Garlic Parmesan bread is the perfect sidekick to any meal, bringing together the warm, buttery flavor of garlic and cheese. Its easy preparation and delightful taste make it a must-have at gatherings or cozy family dinners!

Parmesan mashed potatoes elevate the classic comfort food by infusing it with the rich, nutty flavor of Parmesan cheese. This delightful twist on traditional mashed potatoes introduces depth that complements the creamy texture of the potato perfectly. Enhanced by a touch of garlic and butter, these mashed potatoes become luxurious side dishes that pair excellently with a variety of main courses, from steak to roasted chicken. Whether served at a casual family dinner or festive holiday table, Parmesan mashed potatoes are sure to be crowd pleasers, adding a gourmet touch to any meal. INGREDIENTS: list of 8 items ? 2 pounds Yukon Gold or Russet potatoes, peeled and quartered ? 4 cloves garlic, peeled ? Salt, to taste ? 1/2 cup heavy cream ? 4 tablespoons unsalted butter ? 1/2 cup grated Parmesan cheese, plus more for topping ? Freshly ground black pepper, to taste ? Fresh chives or parsley, finely chopped (for garnish) list end DIRECTIONS: list of 6 items 1. Cook the Potatoes and Garlic: list of 1 items nesting level 1 ? Place the potatoes and garlic cloves in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes. list end nesting level 1 2. Heat Cream and Butter: list of 1 items nesting level 1 ? While the potatoes are cooking, in a small saucepan, heat the cream and butter over low heat until the butter melts and the mixture is warm. list end nesting level 1 3. Drain and Mash Potatoes: list of 1 items nesting level 1 ? Drain the potatoes and garlic and return them to the hot pot, or place them in a large mixing bowl. Mash the potatoes and garlic until smooth. You can use a potato masher for a chunkier texture or a potato ricer for a smoother consistency. list end nesting level 1 4. Mix with Cream Mixture and Parmesan: list of 1 items nesting level 1 ? Pour the warm cream and butter mixture over the mashed potatoes. Add the grated Parmesan cheese. Stir everything together until well combined and creamy. Season with salt and pepper to taste. list end nesting level 1 5. Optional Baking Step: list of 1 items nesting level 1 ? For a golden top, transfer the mashed potatoes to a baking dish, sprinkle with additional Parmesan cheese, and dot with a bit of butter. Place under a preheated broiler until golden and bubbly, about 2-3 minutes. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Garnish with chopped chives or parsley before serving. list end nesting level 1 list end Parmesan Mashed Potatoes are a decadent upgrade to any dining occasion, offering a creamy texture with a cheesy, flavorful twist that’s both comforting and sophisticated. Whether served plain or baked for a crispy top, these mashed potatoes are a guaranteed delight, enhancing any meal with their rich and creamy goodness.

These Chicken chimichangas are delicious and crispy Mexican-inspired dishes that combine tender, shredded chicken with a flavorful blend of spices, wrapped in a flour tortilla and fried to golden perfection. The contrast between the crunchy exterior and the savory, juicy filling makes every bite a delightful experience. Topped with fresh salsa, sour cream and guacamole, these chimichangas are perfect for a hearty dinner or fun gathering with friends and family. Ingredients: list of 14 items ? 2 cups cooked and shredded chicken ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? 1/2 teaspoon paprika ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/4 cup chicken broth ? 1/2 cup salsa ? 1 cup shredded cheese (cheddar or Mexican blend) ? 6 large flour tortillas ? Vegetable oil, for frying ? Toppings: sour cream, guacamole, salsa, chopped cilantro list end Instructions: list of 5 items 1. Prepare the filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3 minutes. Add the shredded chicken, cumin, chili powder, paprika, salt, and black pepper, stirring to combine. 2. Add liquid ingredients: Pour in the chicken broth and salsa, stirring to mix well. Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove the skillet from heat and stir in the shredded cheese until melted and well combined. 3. Assemble the chimichangas: Lay out a tortilla on a flat surface. Spoon a generous amount of the chicken mixture into the center of the tortilla. Fold in the sides and then roll up the tortilla tightly, securing it with a toothpick if needed. Repeat with the remaining tortillas and filling. 4. Fry the chimichangas: In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully place the chimichangas seam side down into the oil. Fry each chimichanga until golden brown and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels. 5. Serve: Top the chimichangas with your favorite toppings such as sour cream, guacamole, salsa, and chopped cilantro. Serve immediately and enjoy! list end These Chicken Chimichangas are sure to become a favorite in your household, offering a crispy, flavorful meal that’s both satisfying and fun to eat.

Chocolate cake mix cookies are the ultimate quick-fix dessert that combines the best of both worlds - the rich flavor of chocolate cake and the convenience of a cookie. With only a few ingredients, these cookies come together in no time, making them perfect for busy days or last-minute cravings. The result is a batch of soft, fudgy cookies that are slightly chewy on the edges and melt-in-your-mouth tender in the middle. Whether you’re baking for a crowd or just indulging in a sweet treat, these cookies are guaranteed to satisfy any chocolate lover. Ingredients: list of 5 items ? 1 box (15.25 oz) chocolate cake mix ? 1/2 cup vegetable oil ? 2 large eggs ? 1 cup chocolate chips (optional) ? 1 tsp vanilla extract (optional) list end Instructions: list of 5 items 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a large bowl, combine the cake mix, vegetable oil, and eggs. Stir until well combined. If using, fold in the chocolate chips and vanilla extract. 3. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. 4. Bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. 5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. list end Enjoy these simple, irresistible chocolate cookies that come together with just a cake mix!