开云体育

This Chinese chicken noodle soup is a comforting bowl of deliciousness that combines tender chicken, fresh vegetables, and hearty noodles in a savory, aromatic broth. Perfect for chilly days or whenever you need a quick and healthy meal, this soup is flavored with ginger, garlic, and soy sauce for a classic Chinese-inspired taste. It’s a versatile recipe that can be tailored to your preferences by adding more vegetables, adjusting the spice level, or swapping in your favorite noodles. In just under 30 minutes, you’ll have a soul-warming meal that’s both nutritious and satisfying. INGREDIENTS: list of 17 items ? 1 tablespoon sesame oil ? 3 cloves garlic, minced ? 1 tablespoon fresh ginger, grated ? 6 cups chicken broth ? 2 tablespoons soy sauce ? 1 tablespoon oyster sauce (optional) ? 1 teaspoon rice vinegar ? 1 teaspoon sugar ? 1 pound boneless, skinless chicken breast or thighs, thinly sliced ? 6 ounces Chinese egg noodles or rice noodles ? 1 cup bok choy, chopped ? 1 cup carrots, julienned ? 1 cup shiitake mushrooms, sliced ? 1/2 cup green onions, sliced ? Salt and pepper to taste ? Red chili flakes (optional, for heat) ? Fresh cilantro and lime wedges, for garnish list end INSTRUCTIONS: list of 6 items 1. Prepare the Aromatics Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, stirring until fragrant, about 1 minute. 2. Create the Broth Pour in the chicken broth, soy sauce, oyster sauce (if using), rice vinegar, and sugar. Bring the mixture to a gentle boil. 3. Cook the Chicken Add the sliced chicken to the broth and cook until it’s just cooked through, about 5–7 minutes. 4. Add the Noodles and Vegetables Stir in the noodles and let them cook according to the package instructions, usually 3–5 minutes. Add the bok choy, carrots, and mushrooms in the last 2–3 minutes of cooking. 5. Season to Taste Adjust the seasoning with salt, pepper, and chili flakes if desired. Mix in the green onions. 6. Serve and Garnish Ladle the soup into bowls and garnish with fresh cilantro and a wedge of lime. Serve hot and enjoy! list end This soup is perfect for a quick lunch or dinner and can be made ahead for a meal-prep-friendly option.

Creamy spinach-artichoke dip is the ultimate crowd-pleasing appetizer, perfect for game days, parties, or casual gatherings. This warm, cheesy dip combines the earthy flavors of spinach and artichokes with a rich and creamy base, making it incredibly satisfying with every bite. The blend of cream cheese, sour cream, and Parmesan creates a smooth and flavorful dip, while the artichokes add a delightful texture. Serve it with crispy tortilla chips, crusty bread, or even fresh veggies for a dish that will have your guests coming back for more. INGREDIENTS: list of 11 items ? 1 (10 oz) package frozen spinach, thawed and drained ? 1 (14 oz) can artichoke hearts, drained and chopped ? 8 oz cream cheese, softened ? ? cup sour cream ? ? cup mayonnaise ? 1 cup shredded mozzarella cheese ? ? cup grated Parmesan cheese ? 2 cloves garlic, minced ? ? teaspoon onion powder ? Salt and pepper to taste ? Tortilla chips, bread, or veggies for serving list end INSTRUCTIONS: list of 9 items 1. Preheat the oven to 375°F (190°C). 2. Prepare the spinach by squeezing out as much moisture as possible from the thawed spinach. Set aside. 3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. 4. Add the chopped artichoke hearts, spinach, minced garlic, onion powder, salt, and pepper. Stir to combine evenly. 5. Fold in the shredded mozzarella and half of the grated Parmesan cheese. 6. Transfer the mixture to a baking dish and spread it out evenly. 7. Sprinkle the remaining Parmesan cheese on top. 8. Bake for 20-25 minutes, or until the dip is hot and bubbly, and the top is golden brown. 9. Serve immediately with tortilla chips, toasted bread, or fresh vegetables for dipping. list end Enjoy this creamy, cheesy, and savory dip that will disappear in no time at your next gathering!

This black bean and corn guacamole is a vibrant and flavorful twist on classic guacamole. It’s the perfect appetizer or side dish, bursting with creamy avocado, fresh cilantro and a hint of lime, paired with the heartiness of black beans and the sweetness of corn. The additional texture and flavor make it a perfect complement to tortilla chips, tacos or even as topping for grilled chicken or fish. Whether you’re hosting a party or looking for a healthy snack, this recipe is sure to be a hit! Ingredients: list of 11 items ? 3 ripe avocados, peeled, pitted, and mashed ? 1 cup black beans, drained and rinsed ? 1 cup corn kernels (fresh, frozen, or canned) ? 1/4 cup red onion, finely diced ? 1-2 jalape?os, finely chopped (optional, for heat) ? 1/4 cup fresh cilantro, chopped ? Juice of 2 limes ? 1 garlic clove, minced ? Salt and pepper, to taste ? 1/4 tsp ground cumin (optional) ? 1/2 cup cherry tomatoes, halved (optional) list end Instructions: list of 5 items 1. In a large bowl, mash the avocados until smooth but slightly chunky. 2. Add the black beans, corn, red onion, jalape?os (if using), cilantro, lime juice, and garlic. Stir to combine. 3. Season with salt, pepper, and cumin (if using) to taste. If adding tomatoes, gently fold them in at this stage. 4. Taste and adjust seasoning as needed. 5. Serve immediately with tortilla chips or as a topping for your favorite dish. Enjoy! list end This guacamole can be stored in an airtight container in the refrigerator for up to two days, though it’s best enjoyed fresh.

Creamy pesto pasta is a delightful dish that combines the rich, nutty flavors of classic basil pesto with luscious, creamy sauce. The result is a velvety, herb-infused pasta that’s both comforting and vibrant. This dish is perfect for a quick weeknight meal but fancy enough to impress guests at a dinner party. With just a few ingredients, you can create a restaurant-quality dish that’s packed with flavor. Serve it on its own, or pair it with grilled chicken or shrimp for an extra protein boost. Ingredients: list of 9 items ? 12 oz pasta (penne, fettuccine, or your choice) ? 1/2 cup basil pesto (store-bought or homemade) ? 1 cup heavy cream ? 1/4 cup grated Parmesan cheese ? 1 tablespoon olive oil ? 2 garlic cloves, minced ? Salt and pepper, to taste ? Fresh basil, for garnish ? Optional: Grilled chicken or shrimp, for serving list end Instructions: list of 5 items 1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside. 2. Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. 3. Make the creamy pesto sauce: Reduce the heat to low and stir in the heavy cream, pesto, and Parmesan cheese. Cook for 2-3 minutes, stirring frequently, until the sauce is smooth and slightly thickened. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. 4. Combine the pasta and sauce: Add the cooked pasta to the skillet with the creamy pesto sauce. Toss to coat the pasta evenly, ensuring the sauce clings to every piece. Season with salt and pepper to taste. 5. Serve: Garnish with fresh basil and additional Parmesan cheese if desired. Serve immediately with grilled chicken or shrimp for a heartier meal. list end This creamy pesto pasta is rich, indulgent, and packed with the fresh, vibrant flavors of basil, making it the perfect dish for pesto lovers!

Basil tomatoes are the perfect combination of summer flavor, bringing together the sweetness of vine-ripened tomato with the aromatic punch of fresh basil. This dish is incredibly versatile and can be served as a side, appetizer or even topping for grilled meat or crusty bread. The vibrant colors and simple preparation make it a favorite for quick, healthy meals or entertaining guests. ----- Ingredients list of 7 items ? 4 large ripe tomatoes, sliced ? 1/4 cup fresh basil leaves, chopped or torn ? 3 tbsp extra virgin olive oil ? 1 tbsp balsamic vinegar (optional) ? 2 cloves garlic, minced ? Salt and freshly ground black pepper to taste ? Grated Parmesan or fresh mozzarella (optional) list end ----- Instructions list of 6 items 1. Arrange the tomato slices on a serving platter, slightly overlapping. 2. Scatter the chopped or torn basil leaves evenly over the tomatoes. 3. In a small bowl, whisk together the olive oil, balsamic vinegar (if using), and minced garlic. Drizzle the mixture over the tomatoes and basil. 4. Season generously with salt and freshly ground black pepper to taste. 5. If desired, top with grated Parmesan or slices of fresh mozzarella for an extra layer of flavor. 6. Let the dish sit for 10 minutes to allow the flavors to meld, then serve at room temperature. list end ----- Enjoy these basil tomatoes as a light and refreshing addition to your meal!

Punjabi chicken curry is a rich and flavorful dish hailing from the heart of north India. Known for its robust spices and creamy gravy, this curry is a staple in Punjabi households, often enjoyed with warm naan or steamed basmati rice. The combination of tender chicken simmered in a spiced tomato and onion base creates unforgettable depth. A dollop of yogurt balances the heat, while freshly chopped cilantro provides a vibrant finish. This dish is perfect for family dinner or special occasions, bringing a touch of authentic Indian cuisine to your table. INGREDIENTS: list of 19 items ? 1 kg (2.2 lbs) chicken, bone-in, cut into pieces ? 3 tablespoons mustard oil or vegetable oil ? 2 large onions, finely chopped ? 2 medium tomatoes, finely chopped ? 1 tablespoon ginger-garlic paste ? 2 green chilies, slit ? 1 cup plain yogurt, whisked ? 1 teaspoon turmeric powder ? 2 teaspoons coriander powder ? 1 teaspoon cumin powder ? 1 teaspoon red chili powder (adjust to taste) ? 1 teaspoon garam masala ? 2 bay leaves ? 4-5 whole cloves ? 2-3 green cardamom pods ? 1 stick cinnamon ? Salt to taste ? Fresh cilantro, chopped (for garnish) ? Juice of half a lemon (optional) list end INSTRUCTIONS: list of 8 items 1. Prepare the base: Heat the oil in a large, heavy-bottomed pan over medium heat. Add the bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for 1 minute until fragrant. 2. Cook the onions: Add the chopped onions and sauté until golden brown. This step is crucial for the depth of flavor. 3. Add spices and aromatics: Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes. Add the turmeric, coriander, cumin, and red chili powder, and mix well. 4. Cook the tomatoes: Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture. 5. Add the chicken: Add the chicken pieces and stir to coat them with the spice mixture. Cook for about 5 minutes, allowing the chicken to sear slightly. 6. Simmer the curry: Reduce the heat to low and add the whisked yogurt, stirring constantly to prevent curdling. Season with salt, cover the pan, and let the chicken simmer for 20–25 minutes or until fully cooked. Stir occasionally. 7. Finish with garam masala: Once the chicken is tender and the gravy has thickened to your liking, stir in the garam masala. Adjust seasoning as needed. 8. Garnish and serve: Turn off the heat and garnish with chopped cilantro and a squeeze of lemon juice if desired. Serve hot with naan, roti, or rice. list end Enjoy your authentic Punjabi Chicken Curry, a dish that’s sure to be a crowd-pleaser!

This hearty twist on the classic French onion soup brings together the rich, caramelized flavor of onion with the savory goodness of tender meatballs. The meatballs add a delightful, protein-packed element that makes this soup both comforting and satisfying. Perfect for a chilly evening, this soup pairs beautifully with a slice of crusty baguette topped with melted Gruyere cheese. The broth, infused with beef and herbs, complements the meatballs and onion, creating a dish that’s both familiar and innovative. INGREDIENTS: For the Meatballs: list of 8 items ? 1 lb ground beef ? 1/4 cup breadcrumbs ? 1/4 cup grated Parmesan cheese ? 1 egg ? 2 cloves garlic, minced ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/2 teaspoon dried oregano list end For the Soup: list of 12 items ? 4 large yellow onions, thinly sliced ? 4 tablespoons unsalted butter ? 2 tablespoons olive oil ? 2 cloves garlic, minced ? 1 tablespoon all-purpose flour ? 8 cups beef broth ? 1/2 cup dry white wine (optional) ? 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme) ? 2 bay leaves ? Salt and pepper to taste ? 1 baguette, sliced ? 2 cups shredded Gruyère or Swiss cheese list end INSTRUCTIONS: list of 3 items 1. Make the Meatballs: list of 3 items nesting level 1 ? In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, and oregano. Mix until just combined. ? Roll the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. ? Bake at 375°F (190°C) for 15-20 minutes, or until cooked through. Set aside. list end nesting level 1 2. Prepare the Soup: list of 4 items nesting level 1 ? In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 30-40 minutes. ? Add the minced garlic and cook for another minute until fragrant. ? Sprinkle the flour over the onions and stir to combine. Cook for another 2 minutes to eliminate the raw flour taste. ? Gradually add the beef broth, stirring constantly to prevent lumps. Add the wine (if using), thyme, bay leaves, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. list end nesting level 1 3. Assemble and Serve: list of 3 items nesting level 1 ? Add the cooked meatballs to the simmering soup and let them warm through for about 5 minutes. ? Preheat the broiler on your oven. Ladle the soup into oven-safe bowls, top with slices of baguette, and sprinkle generously with shredded Gruyère or Swiss cheese. ? Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Remove carefully and serve immediately. list end nesting level 1 list end Enjoy this French Onion Soup with Meatballs as a comforting main course or an impressive starter for any dinner party.

Cheesy Lasagna Soup Author: Ashley Recipe type: Dinner Cuisine: Italian Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4-6 This recipe for lasagna soup is indulgent, comforting, and so delicious. Cheesy lasagna soup is easy to make and always a family favorite! Ingredients 1 pound Italian sausage 1 tablespoon olive oil 1 medium yellow onion, chopped finely 3 cloves garlic, minced 4 cups (1 32 oz container) beef broth 1 (15oz) can tomato sauce 2 tablespoons tomato paste 1 (15oz) can of fire roasted tomatoes ? cup ricotta cheese ? cup mozzarella cheese, shredded ? teaspoon dried oregano ? teaspoon red pepper flakes 2 cups lasagna noodles, broken into about 2 inch squares Salt and pepper to taste Fresh basil, for garnish Instructions In a large pot over medium high heat add in olive oil, Italian sausage and onion. Cook until sausage is cooked through and onion is slightly translucent. Add in salt, pepper, oregano, red pepper flakes, garlic, and tomato paste. Cook for about 1 minute. Add in tomato sauce, fire roasted tomatoes and beef broth. Stir until well combined and bring to a boil. Reduce heat to medium low and simmer, covered, for 20 minutes. Bring a separate pan of water to a boil and season water with salt. Cook the lasagna noodles until your desired tenderness. When noodles are done cooking drain and set them aside. After 20 minutes remove the cover from the soup pot. Add pasta to soup and serve. Garnish with mozzarella cheese, ricotta cheese and fresh basil Store leftovers in refrigerator Enjoy! Source: Wishes and Dishes ~~~~~ Rhonda in MO

Copycat Arbys Beef & Cheddars These Copycat Arbys Beef & Cheddars are the ultimate copycat recipe! They taste just like the real thing except you get to skip the drive thru and it’s faster! Onion buns, roast beef, cheddar sauce and the secret red sauce (French dressing) make these sandwiches come together in minutes! 5 from 1 vote Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins 开云体育s4 Ingredients 1 pound ultra thin sliced roast beef from the deli or use pre-packaged, like Hillshire Farms brand ? cup water 1 cup Rico’s nacho cheese ? cup Country French dressing 4 onion buns or use plain buns Instructions In a medium or large skillet, add your roast beef and water. Turn the heat to medium and place a lid on the pan and let the meat steam for about 5 minutes or so, you just want it to be warmed through. Meanwhile in a microwave safe bowl, heat your cheese sauce in 30 second intervals until hot in the microwave. Drain any water off your roast beef and you are ready to assemble. Start with the bottom bun and ? cup of the cheese sauce. To the top bun add ? of the French dressing. To the bottom bun add ? of the roast beef. Top with the top bun and serve! Enjoy warm! Notes Tips and Tricks for these Copycat Arbys Beef & Cheddars: You can wrap these in foil and keep them in the fridge for up to 2 days and just warm them up in the oven. If you don’t like onion buns you can use whatever hamburger style bun you prefer, sesame seed buns are also a great choice. You can add bacon to make their famous Bacon, Beef & Cheddars. I prefer Rico’s nacho cheese but you can use your favorite cheese sauce. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Tik Tok Stuffed Bagels These Tik Tok Stuffed Bagels are going viral and there is a good reason! Bagels are sliced and stuffed with a sweetened cream cheese. They are brushed with a garlic butter and sprinkled with parmesan cheese before getting baked in the oven. These totally take bagels to a whole new level. This includes the directions for the air fryer, as well. 5 from 1 vote Prep Time7minutes mins Cook Time12minutes mins Total Time19minutes mins 开云体育s4 Ingredients 4 bagels of your choice 8 ounces cream cheese softened to room temperature, 1/2 tablespoon sugar ? cup butter 1 teaspoon fresh parsley 1 teaspoon Italian seasoning 1-2 garlic cloves minced 2 teaspoons everything bagel seasoning 1 tablespoon parmesan cheese plus more for topping Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Slice your bagel across into 6 pieces but DO NOT cut all the way through the bagel. In a mixing bowl, mix your softened cream cheese and sugar. Pipe or spoon the cream cheese into each slice that you made in the bagel. In a bowl or dish add the butter, parsley, Italian seasoning, garlic and everything bagel seasoning. Microwave in 30 second intervals until completely melted. Stir in the parmesan cheese. Brush the butter mixture all over the bagels. Bake for 8-12 minutes until the bagels are toasted, the cream cheese melted and the tops are golden. Serve slightly warm! Air fryer Instructions Instead of baking, you can air fry these in an air fryer at 350 degrees for 8-10 minutes. Check at 8 minutes. Some air fryers run hot. Notes Tips and Tricks Store leftovers in an airtight container for up to 3 days. Serve these warm or room temperature. You can customize these by using different flavored bagels, cream cheese and seasoning. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Creamy chicken pot pie is the ultimate comfort food, perfect for a cozy night in. This classic dish combines tender chunks of chicken with a creamy, savory sauce filled with vegetables, all encased in a buttery, flaky pie crust. The filling, rich with the flavors of chicken broth, herbs, and a touch of cream, creates a mouthwatering contrast to the golden crust. Whether you’re enjoying it fresh out of the oven or reheated the next day, this chicken pot pie is sure to be a hit with the whole family. INGREDIENTS: list of 2 items For the Filling list of 13 items nesting level 1 3 cups cooked chicken, shredded or diced 1 cup sliced carrots 1 cup frozen peas 1 cup diced potatoes 1 cup sliced celery 1 small onion, finely chopped 4 tablespoons butter 1/3 cup all-purpose flour 2 cups chicken broth 1 cup milk or heavy cream 1 teaspoon dried thyme 1 teaspoon dried parsley Salt and pepper to taste list end nesting level 1 For the Crust list of 2 items nesting level 1 2 pre-made pie crusts (or homemade pie dough if you prefer) 1 egg, beaten (for egg wash) list end nesting level 1 list end INSTRUCTIONS: list of 8 items 1. Preheat the oven to 425°F (220°C). 2. Cook the vegetables In a large skillet, melt the butter over medium heat. Add the onion, carrot, celery and potato, and cook until the vegetables are tender, about 10 minutes. 3. Make the sauce Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Gradually pour in the chicken broth while stirring, followed by the milk. Continue to cook, stirring constantly, until the sauce thickens. 4. Add the chicken and seasonings Stir in the cooked chicken, peas, thyme, parsley, salt, and pepper. Let the mixture simmer for another 5 minutes. Remove from heat and set aside. 5. Prepare the crust Roll out one pie crust, and line a 9-inch pie pan with it. Pour the filling in the crust. Roll out the second crust, and cover the pie, trimming any excess dough and sealing the edges with a fork or by crimping them. 6. Add egg wash Brush the top crust with the beaten egg for a golden finish. Cut a few slits in the crust to allow steam to escape. 7. Bake Place the pie on a baking sheet to catch any spills. Bake in the preheated oven for 30 to 35 minutes or until the crust is golden brown. 8. Cool, and serve Let the pie cool for about 5 minutes before serving. list end Enjoy your homemade creamy chicken pot pie with a side salad or roasted vegetables for a complete, comforting meal!

Blueberry crumb bars are delightful treats that bring together the sweetness of fresh blueberries and the buttery, crunchy texture of crumb topping. Perfect for breakfast, brunch or midday snacks, these bars are simple to make and bursting with summer flavor. The base and topping are made from a buttery mixture of flour, sugar and oats, which forms a golden, crisp crust that perfectly complements the juicy, jamlike blueberry filling. Whether you’re baking for a crowd or just looking for a delicious way to enjoy blueberries, these crumb bars are sure to be hits. INGREDIENTS: For the blueberry filling: list of 5 items ? 3 cups fresh or frozen blueberries ? 1/2 cup granulated sugar ? 1 tbsp lemon juice ? 2 tbsp cornstarch ? 1/2 tsp vanilla extract list end For the crust and crumb topping: list of 7 items ? 2 1/2 cups all-purpose flour ? 1 cup old-fashioned rolled oats ? 1 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1/2 tsp salt ? 1 cup unsalted butter, melted and slightly cooled ? 1 large egg, beaten list end INSTRUCTIONS: list of 6 items 1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper for easy removal. 2. Prepare the blueberry filling: In a medium saucepan over medium heat, combine the blueberries, sugar, lemon juice, cornstarch, and vanilla extract. Cook, stirring frequently, for 5-7 minutes until the mixture thickens and starts to bubble. Remove from heat and set aside. 3. Make the crust and topping: In a large bowl, mix together the flour, oats, granulated sugar, brown sugar, and salt. Pour in the melted butter and the beaten egg, stirring until the mixture is crumbly and clumps together. 4. Assemble the bars: Press half of the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Spread the blueberry filling evenly over the crust. Sprinkle the remaining crumb mixture over the top of the blueberries, pressing lightly to create an even layer. 5. Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbling. 6. Cool and serve: Remove from the oven and let cool in the dish for at least 1 hour before slicing. For best results, chill in the refrigerator for another hour before cutting into bars. list end These Blueberry Crumb Bars are a versatile and delicious dessert that will be loved by kids and adults alike. Enjoy them with a cup of tea or coffee, or serve them warm with a scoop of vanilla ice cream for an indulgent treat!

Apple pie pockets are delightful, portable twists on classic apple pie, perfect for satisfying your sweet tooth on the go! These charming, handheld pastries feature a flaky, buttery crust filled with a spiced apple mixture, reminiscent of traditional apple pie filling. With a touch of cinnamon, sugar and a hint of lemon juice, each bite bursts with warm apple flavor. Whether enjoyed as desserts, snacks or breakfast treats, these apple pie pockets are incredibly easy to make and can be served warm or at room temperature, making them great additions to any picnic or gathering! INGREDIENTS list of 9 items ? 1 package (14 oz) refrigerated pie crusts (2 crusts) ? 3 cups apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp) ? 1/2 cup granulated sugar ? 1 tsp cinnamon ? 1/4 tsp nutmeg (optional) ? 1 tbsp lemon juice ? 1 tbsp all-purpose flour ? 1 egg, beaten (for egg wash) ? 1 tbsp coarse sugar (for sprinkling, optional) list end INSTRUCTIONS list of 7 items 1. Prepare the Filling: In a large bowl, combine the diced apples, granulated sugar, cinnamon, nutmeg (if using), lemon juice, and flour. Mix well until the apples are evenly coated. Let the mixture sit for about 10 minutes. 2. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. 3. Roll Out the Dough: On a lightly floured surface, roll out each pie crust. Cut each crust into 4 equal squares or circles, depending on your desired shape. 4. Fill the Pockets: Place a heaping tablespoon of the apple filling in the center of each dough piece. Fold the dough over to create a pocket, sealing the edges tightly with a fork or by pinching them together. Make a few small slits on top of each pocket to allow steam to escape. 5. Brush and Sprinkle: Brush the tops of the pockets with the beaten egg for a golden finish and sprinkle with coarse sugar if desired. 6. Bake: Place the pockets on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy. 7. Serve: Allow the Apple Pie Pockets to cool slightly before serving. Enjoy them warm or at room temperature! list end These Apple Pie Pockets are a deliciously convenient way to enjoy the classic flavors of apple pie without the fuss. Perfect for sharing at gatherings or enjoying as a sweet snack anytime!

Red Lobster cheddar biscuits are warm, buttery, and packed with cheesy goodness, with a touch of garlic. These easy-to-make biscuits are the perfect side for soups, salads, or seafood dishes, and they taste just like the famous restaurant version! INGREDIENTS: For the biscuits: list of 7 items ? 2 cups all-purpose flour ? 1 tablespoon baking powder ? 1 teaspoon garlic powder ? 1/2 teaspoon salt ? 1/2 cup cold unsalted butter, cubed ? 1 cup shredded cheddar cheese ? 3/4 cup whole milk or buttermilk list end For the garlic butter topping: list of 3 items ? 2 tablespoons unsalted butter, melted ? 1/2 teaspoon garlic powder ? 1 teaspoon fresh parsley, chopped (optional) list end INSTRUCTIONS: list of 9 items 1. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. list end nesting level 1 2. Prepare the dry ingredients: list of 1 items nesting level 1 ? In a large bowl, whisk together the flour, baking powder, garlic powder, and salt until well combined. list end nesting level 1 3. Cut in the butter: list of 1 items nesting level 1 ? Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. You want the butter to be evenly distributed but still in small, pea-sized pieces. list end nesting level 1 4. Add the cheese and milk: list of 1 items nesting level 1 ? Stir in the shredded cheddar cheese. Pour in the milk or buttermilk and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. list end nesting level 1 5. Shape the biscuits: list of 1 items nesting level 1 ? Using a spoon or a cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 10-12 biscuits. list end nesting level 1 6. Bake the biscuits: list of 1 items nesting level 1 ? Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top. list end nesting level 1 7. Prepare the garlic butter topping: list of 1 items nesting level 1 ? While the biscuits are baking, melt the butter in a small bowl and stir in the garlic powder and chopped parsley. list end nesting level 1 8. Brush the biscuits: list of 1 items nesting level 1 ? Once the biscuits are done baking, remove them from the oven and immediately brush the tops with the garlic butter mixture. list end nesting level 1 9. Serve: list of 1 items nesting level 1 ? Serve the cheddar biscuits warm and enjoy! list end nesting level 1 list end These Red Lobster Cheddar Biscuits are soft, cheesy, and deliciously garlicky, making them an irresistible addition to any meal!

Chocolate chip-pumpkin bread is the perfect blend of warm fall flavor and indulgent chocolatey goodness. This moist and tender quick bread is packed with spiced pumpkin flavor and studded with melty chocolate chips, making it a comforting treat for breakfast, dessert or a snack. The richness of the pumpkin pairs beautifully with the sweetness of the chocolate, while the aromatic spices, like cinnamon and nutmeg, give it a cozy, seasonal touch. It’s easy to make and perfect for autumn gatherings or simply enjoying a slice with a cup of coffee or tea. INGREDIENTS: list of 13 items ? 1 ? cups all-purpose flour ? 1 tsp baking soda ? 1 tsp ground cinnamon ? ? tsp ground nutmeg ? ? tsp ground ginger ? ? tsp salt ? 1 cup pumpkin puree (not pumpkin pie filling) ? ? cup vegetable oil ? 2 large eggs ? ? cup granulated sugar ? ? cup brown sugar ? 1 tsp vanilla extract ? 1 cup semi-sweet chocolate chips list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. 2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. 3. Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined. 4. Combine: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. Gently fold in the chocolate chips. 5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. 6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. list end Enjoy this chocolate chip-pumpkin bread as a delightful seasonal treat, perfect for cozy mornings or a sweet snack any time of day!

Tex-Mex tuna salad is a zesty and refreshing twist on the classic tuna salad, packed with bold flavor and fresh ingredients. This version incorporates ingredients like black beans, corn, avocado and a touch of lime juice, giving it a vibrant Tex-Mex flair. Perfect for a light lunch or as a filling for wraps, this tuna salad is both healthy and satisfying. The combination of creamy avocado, tangy lime and a hint of spice makes it a delicious and nutritious option for a quick meal. Ingredients: list of 13 items ? 2 cans (5 oz each) tuna, drained ? 1 can (15 oz) black beans, rinsed and drained ? 1 cup corn kernels (fresh, frozen, or canned) ? 1 avocado, diced ? 1 small red onion, finely chopped ? 1/2 red bell pepper, diced ? 1/4 cup fresh cilantro, chopped ? 1 jalape?o, seeded and minced (optional) ? 2 tbsp lime juice ? 2 tbsp olive oil ? 1 tsp ground cumin ? 1/2 tsp chili powder ? Salt and pepper, to taste list end Instructions: list of 5 items 1. In a large mixing bowl, combine the drained tuna, black beans, corn, avocado, red onion, red bell pepper, cilantro, and jalape?o (if using). 2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper to make the dressing. 3. Pour the dressing over the tuna mixture and gently toss everything together until well combined. 4. Taste and adjust seasoning as needed, adding more lime juice or salt if desired. 5. Serve the Tex-Mex tuna salad chilled or at room temperature, either on its own, in a wrap, or with tortilla chips. list end This Tex-Mex Tuna Salad makes for a refreshing, protein-packed meal with a hint of spice and plenty of crunch. Enjoy it for lunch, as a snack, or as part of a larger Tex-Mex inspired spread.

Pumpkin-bourbon cheesecake is a decadent twist on the classic fall dessert that combines the creamy richness of cheesecake with the warm spices of pumpkin pie, enhanced by a touch of bourbon. This luscious cheesecake features a buttery graham cracker crust that perfectly complements the spiced pumpkin filling, creating delightful harmony of flavor. The addition of bourbon adds subtle depth and warmth, making it a perfect dessert for holiday gatherings or special occasions. Topped with a dollop of whipped cream and sprinkle of cinnamon, this cheesecake is sure to impress your guests and become a favorite at your autumn celebrations. INGREDIENTS: For the Crust: list of 3 items ? 1 1/2 cups graham cracker crumbs ? 1/4 cup granulated sugar ? 1/2 cup unsalted butter, melted list end For the Filling: list of 12 items ? 2 (8-ounce) packages cream cheese, softened ? 3/4 cup granulated sugar ? 1/2 cup packed brown sugar ? 1 cup canned pumpkin puree ? 3 large eggs ? 1/4 cup sour cream ? 1 teaspoon vanilla extract ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground ginger ? 1/4 teaspoon salt ? 2 tablespoons bourbon list end For the Topping (Optional): list of 2 items ? Whipped cream ? Ground cinnamon or nutmeg for garnish list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. 2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool. 3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and brown sugar, mixing until well combined. 4. Add Remaining Ingredients: Add the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, ginger, salt, and bourbon. Mix on low speed until smooth and well incorporated, being careful not to overmix. 5. Bake the Cheesecake: Pour the pumpkin filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. 6. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking. Remove the cheesecake from the oven and let it cool at room temperature for another hour. Once cooled, refrigerate for at least 4 hours or overnight for best results. 7. Serve: Before serving, top with whipped cream and a sprinkle of ground cinnamon or nutmeg if desired. list end This pumpkin-bourbon cheesecake is a delightful way to celebrate the flavor of fall, combining the richness of cheesecake with the comforting taste of pumpkin and warmth of bourbon. Enjoy every bite of this luxurious dessert!

Sausage pie is a savory and satisfying dish that brings together the rich flavors of seasoned sausage with a flaky, buttery crust. Perfect for family dinners or gatherings, this hearty pie is both comforting and easy to prepare. The filling typically features a blend of sausage, vegetables, and aromatic herbs, all enveloped in a golden-brown pastry shell. Whether served hot or at room temperature, Sausage Pie is versatile enough to be enjoyed as a main course or a delightful picnic item. This dish is a fantastic way to use leftover sausage or vegetables, and it can easily be customized to suit your taste. Each slice promises a burst of flavor that will keep everyone coming back for more! INGREDIENTS list of 2 items ? For the Pie Crust: list of 4 items nesting level 1 ? 2 1/2 cups all-purpose flour ? 1 teaspoon salt ? 1 cup unsalted butter, cold and cubed ? 6-8 tablespoons ice water list end nesting level 1 ? For the Filling: list of 11 items nesting level 1 ? 1 pound sausage (pork, chicken, or turkey), casings removed ? 1 medium onion, chopped ? 1 cup bell peppers, diced (any color) ? 2 cloves garlic, minced ? 1 teaspoon dried thyme ? 1 teaspoon dried oregano ? 1/2 teaspoon black pepper ? 1/4 teaspoon red pepper flakes (optional, for heat) ? 2 large eggs, beaten (for binding) ? 1 cup shredded cheese (such as cheddar or mozzarella) ? Fresh parsley, chopped (for garnish, optional) list end nesting level 1 list end INSTRUCTIONS list of 6 items 1. Prepare the Pie Crust: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. 2. Make the Filling: In a large skillet over medium heat, cook the sausage, breaking it apart with a spatula until browned and fully cooked, about 5-7 minutes. Drain any excess grease. Add the chopped onion, bell peppers, and garlic, cooking for an additional 5 minutes until the vegetables are softened. Stir in the thyme, oregano, black pepper, and red pepper flakes (if using). Remove from heat and let cool slightly. 3. Assemble the Pie: Preheat your oven to 400°F (200°C). Roll out one disc of the chilled dough on a floured surface to fit your pie pan. Place the rolled dough in the pan, pressing it gently into the corners. Pour the sausage and vegetable mixture into the crust, spreading it evenly. In a separate bowl, mix the beaten eggs and shredded cheese, then pour this mixture over the sausage filling. 4. Top the Pie: Roll out the second disc of dough and place it over the filling. Seal the edges by crimping them together, and make a few slits in the top crust to allow steam to escape. You can brush the top with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden finish. 5. Bake: Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling. 6. Serve: Allow the pie to cool for a few minutes before slicing. Garnish with fresh parsley if desired, and serve warm or at room temperature. list end Enjoy this delightful Sausage Pie as a delicious and filling meal that’s sure to satisfy! It’s perfect for leftovers and makes a great addition to any gathering or family dinner. Sausage

Transform a simple cake mix into delightful, moist banana bread that’s perfect for breakfast, dessert, or an afternoon snack. This recipe is a quick and easy way to use up overripe bananas while creating a treat that’s both soft and packed with flavor. The cake mix adds a fluffy texture and subtle sweetness, while the bananas bring natural richness and moisture. It’s a no-fuss recipe that’s perfect for beginner bakers or anyone looking for a quick baking project with delicious results. Add nuts, chocolate chips, or a sprinkle of cinnamon for extra flavor! ----- INGREDIENTS: list of 7 items ? 1 box yellow cake mix (15.25 oz) ? 3 medium overripe bananas, mashed ? 2 large eggs ? 1/3 cup vegetable oil ? 1/4 cup water ? 1 teaspoon vanilla extract (optional) ? 1/2 cup chopped nuts, chocolate chips, or raisins (optional) list end ----- INSTRUCTIONS: list of 5 items 1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. 2. Mix Ingredients: In a large mixing bowl, combine the cake mix, mashed bananas, eggs, oil, water, and vanilla extract (if using). Stir until well combined and smooth. If you’re adding nuts, chocolate chips, or raisins, fold them in gently. 3. Pour Batter: Pour the batter into the prepared loaf pan and spread it evenly. 4. Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes to avoid overbaking. 5. Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. list end ----- TIPS: list of 2 items ? For a more decadent version, drizzle the top with a simple glaze made of powdered sugar and milk. ? This recipe works well with other flavors of cake mix, such as spice cake or chocolate, for a creative twist! list end

Apple blackberry crumble is a classic, comforting dessert that combines sweet, juicy apple and tangy blackberry under crisp, buttery crumble topping. This dish is simple to prepare yet delivers a delightful contrast of texture and flavors - soft, caramelized fruit with a hint of cinnamon beneath golden, crunchy topping. Perfect for cozy evenings, this crumble can be served warm with a scoop of vanilla ice cream or dollop of whipped cream for an extra-indulgent treat. It’s a crowd pleaser that celebrates the best of seasonal fruit in each delicious bite. INGREDIENTS For the fruit filling: list of 6 items ? 3 large apples, peeled, cored, and sliced ? 1 1/2 cups fresh blackberries (or frozen, thawed) ? 1/4 cup granulated sugar ? 1 tsp cinnamon ? 1 tbsp lemon juice ? 1 tbsp cornstarch list end For the crumble topping: list of 5 items ? 1 cup all-purpose flour ? 1/2 cup rolled oats ? 1/2 cup brown sugar ? 1/2 cup unsalted butter, cold and cubed ? 1/4 tsp salt list end INSTRUCTIONS list of 5 items 1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or pie dish. 2. Prepare the filling: In a large bowl, combine the sliced apples, blackberries, granulated sugar, cinnamon, lemon juice, and cornstarch. Toss until the fruit is well-coated, then transfer the mixture to the prepared baking dish. 3. Make the crumble topping: In a separate bowl, mix the flour, rolled oats, brown sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. 4. Assemble and bake: Sprinkle the crumble topping evenly over the fruit mixture. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. 5. Serve: Allow the crumble to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream. list end This apple blackberry crumble is a delightful combination of tender fruit and crisp, buttery topping - a comforting dessert perfect for any season.