开云体育

This contest-winning, moist chocolate cake is a rich, decadent treat that’s sure to impress at any gathering. With its incredibly tender crumb and deep chocolate flavor, this cake is a chocolate lover’s dream come true. The secret to its moist texture lies in the use of buttermilk and oil, which keeps the cake soft and flavorful. Topped with creamy chocolate frosting, this cake is perfect for birthdays, celebrations or just because you deserve a special treat. Ingredients For the Cake list of 11 items 1-3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 cups granulated sugar 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup buttermilk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water list end For Chocolate Frosting list of 6 items 1/2 cup unsalted butter, softened 2/3 cup unsweetened cocoa powder 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Optional: chocolate shavings or sprinkles for decoration list end Instructions list of 10 items 1. Preheat the Oven Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. 2. Mix the Dry Ingredients In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda and salt. 3. Add the Wet Ingredients Add the eggs, buttermilk, vegetable oil and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well-combined. 4. Add the Boiling Water Slowly, add the boiling water to the batter, mixing on low speed until combined. The batter will be thin, but this is what makes the cake so moist. 5. Bake the Cakes Pour the batter evenly in the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. 6. Cool the Cakes Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans, and transfer them to a wire rack to cool completely. 7. Make chocolate frosting In a medium bowl, beat the softened butter until creamy. Add the cocoa powder, and beat until well-combined. Gradually, add the powdered sugar, alternating with the milk and beating until the frosting is smooth and creamy. Stir in the vanilla extract. 8. Assemble the Cake Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top, and spread the remaining frosting over the top and side of the cake. 9. Decorate If desired, garnish the cake with chocolate shavings or sprinkles. 10. Serve Slice, and serve this incredibly moist and chocolatey cake to your delighted guests. Store any leftovers in an airtight container at room temperature for up to three days. list end Enjoy this contest-winning, moist chocolate cake, a treat that’s sure to become a favorite for its unbeatable flavor and texture!

Oven-roasted tomatoes are simple yet flavorful dishes that enhance the natural sweetness and richness of ripe tomato. Slowly roasted in the oven with olive oil, garlic and fresh herbs, these tomatoes develop intense, concentrated flavor with slightly caramelized edges. They can be used in a variety of dishes, from pasta and salad to sandwiches and bruschetta, or enjoyed on their own as tasty side dishes. Oven-roasting brings out the best in tomato, making them versatile ingredients that add depth and warmth to your cooking. INGREDIENTS: list of 7 items ? 1 1/2 pounds ripe tomatoes (Roma, cherry, or any variety you prefer) ? 3 tablespoons olive oil ? 3 cloves garlic, thinly sliced ? 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped ? Salt and pepper, to taste ? 1 tablespoon balsamic vinegar (optional) ? Fresh basil or parsley for garnish (optional) list end INSTRUCTIONS: list of 5 items 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. 2. Prepare the Tomatoes: Wash the tomatoes and slice them in half (or quarters if they are large). If using cherry tomatoes, you can leave them whole or halve them. Place the tomatoes in a large bowl. 3. Season the Tomatoes: Drizzle the olive oil over the tomatoes, then add the sliced garlic, oregano, salt, and pepper. Toss everything together until the tomatoes are evenly coated with the oil and seasonings. 4. Roast the Tomatoes: Arrange the tomatoes in a single layer on the prepared baking sheet, cut side up if halved. Roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft, slightly shriveled, and caramelized around the edges. If you like, drizzle the balsamic vinegar over the tomatoes halfway through roasting for added sweetness and depth. 5. Serve: Once roasted, remove the tomatoes from the oven and let them cool slightly. Garnish with fresh basil or parsley if desired. Serve the oven-roasted tomatoes warm or at room temperature. list end Oven-Roasted Tomatoes can be stored in an airtight container in the refrigerator for up to a week. They’re perfect for adding a burst of flavor to any dish and can easily be reheated or enjoyed cold.

Twice-baked potatoes are the ultimate comfort foods, combining the crispy skin of a baked potato with a rich, creamy filling. This classic dish is perfect for special occasions or when you want to add a little extra flair to your meal. The potatoes are baked, then scooped out and mixed with butter, sour cream, cheese, and seasonings before being baked again to perfection. The result is a deliciously creamy inside with a golden, cheesy top that pairs wonderfully with just about any main dish. Ingredients: list of 10 items ? 4 large russet potatoes ? 4 tablespoons unsalted butter ? 1/2 cup sour cream ? 1/4 cup milk ? 1 cup shredded cheddar cheese, divided ? 4 slices of bacon, cooked and crumbled (optional) ? 2 green onions, finely chopped ? Salt and pepper to taste ? 1/2 teaspoon garlic powder (optional) ? 1/2 teaspoon paprika (optional) list end Instructions: list of 7 items 1. Preheat the oven: Preheat your oven to 400°F (200°C). 2. Bake the potatoes: Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork. 3. Prepare the filling: Once the potatoes are baked, remove them from the oven and allow them to cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Place the scooped-out potato in a large mixing bowl. 4. Mix the filling: Add the butter, sour cream, milk, and half of the shredded cheddar cheese to the potato flesh. Mash the mixture until smooth and creamy. Stir in the crumbled bacon (if using), green onions, salt, pepper, garlic powder, and paprika. Adjust the seasoning to taste. 5. Stuff the potatoes: Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet. 6. Bake again: Sprinkle the remaining cheddar cheese on top of the potatoes. Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the tops are golden brown. 7. Serve: Garnish with additional green onions or bacon bits if desired. Serve hot and enjoy! list end

Honey mustard vinaigrette is delightful and versatile dressing that adds a burst of flavor to salad, grilled vegetables, and even as marinade for meat. This simple yet delicious vinaigrette combines the sweetness of honey with the tanginess of mustard, creating a perfect balance that enhances any dish. With just a few ingredients and minimal effort, you can whip up this homemade dressing in no time. Its creamy texture and zesty flavor make it a favorite for both casual family meals and elegant dinner parties. Drizzle it over your favorite greens, or use it to elevate your roasted vegetables; this honey mustard vinaigrette is sure to become a staple in your kitchen! INGREDIENTS list of 6 items ? 1/4 cup olive oil ? 2 tablespoons apple cider vinegar ? 2 tablespoons honey ? 1 tablespoon Dijon mustard ? 1 teaspoon garlic powder (optional) ? Salt and pepper, to taste list end INSTRUCTIONS list of 4 items 1. Combine Ingredients: In a medium bowl or a mason jar, combine the olive oil, apple cider vinegar, honey, Dijon mustard, and garlic powder (if using). 2. Whisk or Shake: If using a bowl, whisk the ingredients together until smooth and well combined. If using a mason jar, secure the lid and shake vigorously until the dressing is emulsified and creamy. 3. Season: Taste the vinaigrette and season with salt and pepper to your liking. Adjust the sweetness or tanginess by adding more honey or vinegar, if desired. 4. Serve or Store: Use the vinaigrette immediately over your favorite salad or as a marinade. If storing, keep it in an airtight container in the refrigerator for up to one week. Shake well before using, as the ingredients may separate over time. list end This Honey Mustard Vinaigrette is not only easy to make but also packed with flavor, making it a perfect addition to your culinary repertoire. Enjoy it drizzled over fresh salads, grilled meats, or roasted vegetables for a deliciously bright and tangy finish!

Mexican meatballs, or Albóndigas, are hearty and flavorful dishes that bring a delightful mix of spices, herbs and traditional Mexican ingredients together in one bowl. These meatballs are tender and juicy, infused with the bold flavor of cumin, garlic and cilantro, and simmered in rich, mildly spiced tomato broth that makes them irresistible. Perfect for serving over rice, in a warm tortilla or with a side of crusty bread, these meatballs are perfect for cozy dinners or when you’re looking for something with a little kick. They’re easy to make, comforting and will quickly become family favorites. INGREDIENTS: For the meatballs: list of 9 items ? 1 lb ground beef (or a mix of beef and pork for extra juiciness) ? 1/2 cup cooked white rice (cooled) ? 1/4 cup breadcrumbs ? 1/4 cup fresh cilantro, chopped ? 1 egg, beaten ? 2 cloves garlic, minced ? 1 tsp ground cumin ? 1/2 tsp paprika ? Salt and black pepper to taste list end For the broth: list of 11 items ? 1 tbsp olive oil ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 can (14 oz) crushed tomatoes ? 4 cups chicken or vegetable broth ? 1 tsp ground cumin ? 1/2 tsp chili powder (optional, for a bit of heat) ? 1/2 tsp dried oregano ? Salt and black pepper to taste ? Fresh cilantro, for garnish ? Lime wedges, for serving list end INSTRUCTIONS: list of 5 items 1. Make the meatballs: In a large bowl, combine the ground beef, cooked rice, breadcrumbs, chopped cilantro, beaten egg, minced garlic, cumin, paprika, and a pinch of salt and black pepper. Mix until well combined, but be careful not to overwork the meat. Form the mixture into meatballs about 1 to 1.5 inches in diameter and set aside. 2. Cook the meatballs: In a large pot or Dutch oven, heat a little olive oil over medium-high heat. Add the meatballs in batches and brown them on all sides for 2-3 minutes. Remove the meatballs from the pot and set aside. 3. Prepare the broth: In the same pot, add the chopped onion and cook over medium heat until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Stir in the crushed tomatoes, chicken or vegetable broth, cumin, chili powder (if using), and oregano. Season with salt and black pepper to taste. 4. Simmer: Return the meatballs to the pot and gently stir to coat them in the broth. Bring the mixture to a simmer and cook for 20-25 minutes, until the meatballs are cooked through and the broth is flavorful. 5. Serve: Ladle the meatballs and broth into bowls and garnish with fresh cilantro. Serve with lime wedges for an added burst of flavor and enjoy with rice, warm tortillas, or crusty bread for dipping. list end These Mexican Meatballs are perfect for a satisfying meal full of bold, authentic flavors. You can even make a big batch and freeze leftovers for future meals. Enjoy the comforting taste of traditional Mexican cuisine right in your own kitchen!

Bee sting cake, or bienenstich, is a classic German dessert that’s both rich and comforting. The cake is named after the honey almond topping, which gives it a sweet, crunchy texture reminiscent of a bee’s sting, while the inside is filled with a smooth, creamy custard. This cake features two main components: a soft, yeasted dough that forms the base and a decadent honey-almond topping that crisps up during baking. It’s perfect for afternoon tea, a special occasion, or any time you want to treat yourself to something deliciously different. The combination of textures — soft cake, creamy filling, and crunchy topping - makes it utterly irresistible! INGREDIENTS: FOR THE DOUGH: list of 8 items ? 2 cups all-purpose flour ? 1/4 cup sugar ? 1 tsp instant yeast ? 1/2 tsp salt ? 1/2 cup milk, lukewarm ? 1/4 cup unsalted butter, melted ? 1 large egg ? 1/2 tsp vanilla extract list end FOR THE HONEY ALMOND TOPPING: list of 5 items ? 1/2 cup slivered almonds ? 1/4 cup honey ? 2 tbsp unsalted butter ? 2 tbsp heavy cream ? 1 tbsp sugar list end FOR THE CREAM FILLING: list of 4 items ? 1 cup heavy cream ? 1/2 cup mascarpone cheese (or cream cheese) ? 2 tbsp powdered sugar ? 1 tsp vanilla extract list end INSTRUCTIONS: list of 8 items 1. Prepare the dough: In a large bowl, combine the flour, sugar, instant yeast, and salt. In a separate bowl, mix the lukewarm milk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead the dough for 5-7 minutes, either by hand or using a stand mixer with a dough hook, until smooth and elastic. 2. Let the dough rise: Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until it has doubled in size. 3. Make the honey almond topping: While the dough is rising, prepare the almond topping. In a small saucepan, melt the butter over medium heat. Add the honey, sugar, and heavy cream, and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes, until it thickens slightly. Remove from heat and stir in the slivered almonds. Set aside to cool. 4. Assemble the cake: Preheat the oven to 350°F (175°C). Once the dough has risen, punch it down and transfer it to a greased 9-inch round cake pan. Press the dough evenly into the bottom of the pan. Spread the almond-honey topping evenly over the dough. 5. Bake: Bake the cake for 20-25 minutes, or until the top is golden brown and the dough is cooked through. Keep an eye on the cake towards the end to prevent the almonds from burning. Once done, remove from the oven and allow it to cool completely in the pan. 6. Prepare the cream filling: While the cake cools, make the cream filling. In a large mixing bowl, beat the heavy cream, mascarpone (or cream cheese), powdered sugar, and vanilla extract until soft peaks form. 7. Assemble the cake: Once the cake has cooled, carefully slice it in half horizontally. Spread the cream filling evenly on the bottom half of the cake. Place the top half (with the honey almond topping) back on top, pressing gently to secure. 8. Serve: Slice and serve the Bee Sting Cake as a delicious dessert or afternoon treat. It pairs wonderfully with a cup of coffee or tea.

Oreo lasagna is a dreamy, no-bake dessert that layers creamy goodness with everyone’s favorite cookie. This indulgent treat features a crunchy Oreo crust, a rich cream cheese filling, a layer of chocolate pudding, and a fluffy whipped topping, all topped with extra crushed Oreos for the ultimate cookies-and-cream experience. It’s the perfect make-ahead dessert for parties, potlucks, or just when you’re craving something sweet and decadent. Simple to prepare and full of rich flavors, Oreo Lasagna is sure to be a hit with both kids and adults! INGREDIENTS: list of 9 items ? 1 package (14.3 oz) Oreo cookies ? 6 tbsp melted butter ? 1 package (8 oz) cream cheese, softened ? 1/4 cup granulated sugar ? 2 tbsp milk ? 1 container (8 oz) whipped topping (like Cool Whip), divided ? 2 packages (3.9 oz each) instant chocolate pudding mix ? 3 cups cold milk ? Extra crushed Oreos for topping list end INSTRUCTIONS: list of 7 items 1. Make the crust: Crush 36 Oreo cookies in a food processor or place them in a zip-top bag and crush with a rolling pin until fine crumbs form. Mix the crumbs with melted butter until well combined. Press the mixture into the bottom of a 9×13-inch dish to form the crust. Refrigerate while you prepare the filling. 2. Make the cream cheese layer: In a medium bowl, beat the softened cream cheese, granulated sugar, and 2 tablespoons of milk until smooth and creamy. Gently fold in 1 cup of whipped topping. Spread this layer evenly over the Oreo crust. 3. Prepare the pudding: In another bowl, whisk together the chocolate pudding mix and 3 cups of cold milk until thickened, about 2 minutes. Spread the pudding over the cream cheese layer. 4. Add the whipped topping: Spread the remaining whipped topping over the chocolate pudding layer. 5. Top with Oreos: Crush the remaining Oreo cookies and sprinkle them generously over the top layer of whipped topping. 6. Chill: Refrigerate the Oreo Lasagna for at least 4 hours (or overnight) to set and allow the layers to firm up. 7. Serve: Slice and serve this rich, creamy dessert straight from the fridge. list end Oreo Lasagna is a decadent and easy-to-make dessert that’s perfect for satisfying any cookies-and-cream craving, with layers of creamy filling and crunchy Oreo goodness!

I recently read an article on microplastics and the harm they do. Seems that microplastics can invade human bodies in a number of ways. They can cause all kinds of health issues. And once consumed, there is no way to remove these microplastics from our bodies. "A study points to the possibility that they can increase the likelihood of heart attack, stroke or death. Another links microplastics with inflammation and noncommunicable diseases". I also read that theye may be a link to dimentia. I can no longer locate that specific article, but there was a long list of items of concern but microwaving plastics was top of the list. Also high on the list, believe it or not, are TEA BAGS!!! Hubby drinks a lot of tea so I bought a stainless tea infuser and he now uses that (can buy loose tea or just cut the tea bags open since they are OK until they hit boiling water). Microplastics in Tea? How to Brew a Non-Toxic Cup of Tea https://millionmarker.com/blogs/wellness-blog/microplastics-in-tea Here is what we use now for tea: More : https://www.foxnews.com/health/study-finds-evidence-microplastics-brains-and-other-organs https://www.foxnews.com/health/seafood-samples-contain-high-levels-microplastics-us-state-say-researchers https://silkycrunch.substack.com/p/wanna-stop-eating-microplastics The big take aways for us are to stop using any plastics in the microwave (we seldom did anyway), and to stop using tea bags. I am also trying to store food in glass not plastic. And I am also avoiding beverages in plastic bottles, esspecially if they will be stored awhile, like six packs of soda. Going with cans instead. Sharing this article below, excellent advice!!! Definitely Do Not Put Plastic in the Microwave Experts say even if it claims to be “microwave-safe.” In Too Afraid to Ask, we’re answering food-related questions that may or may not give you goosebumps. Today: Can you put plastic in the microwave? It all started by accident. Kazi Albab Hussain, a PhD student at the University of Nebraska–Lincoln, was studying silver nanoparticles released by certain types of plastic food packaging when he noticed another confetti-like substance under the microscope: tiny plastic bits. As a new father he became preoccupied by the discovery. “I’d been exposed to a whole new world, and I was worried to see that a lot of baby foods were stored in plastic,” he says. So Hussain shifted gears in his research. He wanted to know: Just how many of these particles was his child eating? Watch How One of NYC's Best Italian Chefs Makes Chicken Parmesan Quite possibly billions, according to his findings. To test materials widely used in baby food packaging, Hussain brought a couple of store-bought polypropylene-based reusable plastic containers and a polyethylene-based reusable plastic food pouch back to his lab. Along with his team, he filled the storage vessels with water and 3% acetic acid to mimic the aqueous and acidic foods they might reasonably contain in real life. After storing the filled containers in the fridge or at room temperature for 10 days, the team found millions to billions of microplastics and nanoplastics in the liquids. Microwaving the containers accelerated the process by an alarming magnitude: Within three minutes, some containers released as many as 4.22 million microplastics (particles smaller than 5 millimeters) and 2.11 billion nanoplastics (particles about 70 times smaller than the width of a human hair) per square centimeter of surface area. Hussain’s research indicates we’re eating a lot more plastic than previously believed. In 2019 one study calculated we might be ingesting about 50,000 microplastic particles per year. The health impacts of eating plastic is still unclear, but researchers have long suspected they’re not great. And growing evidence suggests high exposure to microplastics (and the lengthy list of chemicals they’re made from) could provoke immune and stress responses, along with various reproductive, metabolic, and behavioral issues. Given the mounting concern around one of earth’s most-produced substances, Hussain’s

Glazed doughnuts are classic, indulgent treats with soft, pillowy texture and a sweet, shiny glaze that melts in your mouth. These homemade doughnuts are fried to golden perfection, then dipped in a simple sugary glaze that gives them their iconic sweetness and irresistible shine. Whether enjoyed with a cup of coffee in the morning or as a sweet afternoon snack, glazed doughnuts are a timeless favorite. While they may seem like a bakery-exclusive item, they’re surprisingly easy to make at home, and the result is even more satisfying than store-bought! Ingredients: For the doughnuts: list of 9 items ? 2 ? tsp (1 packet) active dry yeast ? ? cup warm milk (110°F) ? ? cup granulated sugar ? 2 ? cups all-purpose flour ? ? tsp salt ? 2 tbsp unsalted butter, melted ? 1 large egg ? 1 tsp vanilla extract ? Vegetable oil, for frying list end For the glaze: list of 3 items ? 2 cups powdered sugar ? ? cup milk ? 1 tsp vanilla extract list end Instructions: list of 7 items 1. Activate the yeast: In a small bowl, mix the warm milk and sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes, until the yeast becomes foamy. 2. Make the dough: In a large mixing bowl, combine the flour and salt. Add the melted butter, egg, vanilla extract, and the activated yeast mixture. Mix until a soft dough forms. Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. 3. Let the dough rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size. 4. Shape the doughnuts: Once the dough has risen, punch it down and roll it out to about ?-inch thickness on a floured surface. Use a doughnut cutter or two round cookie cutters (one large and one small for the center) to cut out doughnut shapes. Re-roll the scraps and cut more doughnuts as needed. 5. Fry the doughnuts: In a large pot or deep skillet, heat about 2 inches of vegetable oil to 350°F (180°C). Fry the doughnuts in batches, cooking each side for 1-2 minutes, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. 6. Make the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. 7. Glaze the doughnuts: Once the doughnuts have cooled slightly, dip the top of each doughnut into the glaze and place them on a wire rack to allow the glaze to set. list end These glazed doughnuts are light, fluffy, and coated with a sweet, melt-in-your-mouth glaze that makes them absolutely irresistible!

This comforting chicken-potato bake is a hearty and satisfying dish that brings together tender chicken, seasoned potatoes, and a creamy cheese topping. It’s an easy, all-in-one meal that’s perfect for busy weeknights or cozy weekends when you crave something warm and filling. With minimal prep time and just a few simple ingredients, this bake is a family-friendly favorite that’s both flavorful and nourishing. Serve it with a side salad or steamed vegetables for a complete meal that everyone will love. Ingredients: list of 10 items ? 1 lb chicken breasts, cut into 1-inch cubes ? 4 medium potatoes, peeled and diced ? 1 tablespoon olive oil ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon paprika ? Salt and pepper, to taste ? 1 cup shredded cheddar cheese ? 1/2 cup sour cream or Greek yogurt ? 1/4 cup chopped fresh parsley, for garnish list end Instructions: list of 7 items 1. Preheat Oven: Preheat your oven to 400°F (200°C). 2. Season the Chicken and Potatoes: In a large bowl, toss the chicken cubes and potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated. 3. Assemble the Bake: Spread the chicken and potatoes evenly in a greased 9×13-inch baking dish. 4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, stir, and bake for an additional 20 minutes, or until the chicken is cooked through and the potatoes are tender. 5. Add the Cheese Topping: In a small bowl, mix the shredded cheddar cheese with the sour cream or Greek yogurt. Spread the cheese mixture over the chicken and potatoes. 6. Bake Until Golden: Return the dish to the oven for another 10 minutes, or until the cheese is melted and bubbly. 7. Garnish and Serve: Remove from the oven and sprinkle with fresh parsley. Serve warm and enjoy! list end This chicken-potato bake is a delicious, one-pan meal that’s sure to become a regular on your dinner rotation!

Tortilla rollups are delightful and versatile appetizers perfect for any gathering or snack time. These bite-sized treats are easy to make, highly customizable and always crowd pleasers. The creamy filling, packed with flavors, is rolled inside soft flour tortillas, creating a deliciously satisfying combination. Whether you prefer a vegetarian option or want to include some savory meats, Tortilla Roll Ups can be adapted to suit any taste. They’re also convenient to prepare in advance, making them excellent choices for parties or busy weeknight snacks. INGREDIENTS: list of 13 items ? 8 oz cream cheese, softened ? 1 cup shredded cheddar cheese ? 1/2 cup sour cream ? 1/4 cup chopped green onions ? 1/4 cup finely chopped bell pepper (any color) ? 1/4 cup chopped black olives (optional) ? 1/2 cup cooked and crumbled bacon (optional) ? 1/2 cup chopped cooked chicken (optional) ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon chili powder ? Salt and pepper to taste ? 4 large flour tortillas list end INSTRUCTIONS: list of 8 items 1. In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and sour cream. Mix until smooth and well combined. 2. Add the chopped green onions, bell pepper, black olives (if using), bacon (if using), and chicken (if using). Stir to incorporate all ingredients evenly. 3. Season the mixture with garlic powder, onion powder, chili powder, salt, and pepper. Adjust the seasonings to taste. 4. Lay out a flour tortilla on a clean, flat surface. Spread a generous layer of the cream cheese mixture evenly over the tortilla, leaving about a 1/2 inch border around the edges. 5. Starting from one end, tightly roll up the tortilla. Repeat the process with the remaining tortillas and filling. 6. Once all the tortillas are rolled, wrap them tightly in plastic wrap and refrigerate for at least 1 hour. This will make them easier to slice and help the flavors meld together. 7. After chilling, remove the tortillas from the refrigerator and unwrap them. Use a sharp knife to slice each roll into 1-inch pieces. 8. Arrange the tortilla roll ups on a serving platter and serve immediately or store in the refrigerator until ready to serve. list end Enjoy these delicious tortilla rollups as quick snacks or tasty appetizers at your next gathering!

Coconut cream pie is a tropical dessert dream, with its rich and velvety coconut custard nestled in a flaky pie crust and topped with fluffy whipped cream and a sprinkle of toasted coconut. This classic pie combines smooth, creamy filling with the natural sweetness of coconut, creating a luxurious dessert that’s perfect for any occasion. Whether you’re serving it at a summer gathering or indulging in a slice after dinner, this pie is sure to satisfy your sweet tooth and transport you to a sunny paradise. Ingredients: For the Crust: list of 1 items ? 1 9-inch pie crust, baked and cooled (store-bought or homemade) list end For the Filling: list of 9 items ? 1 1/2 cups whole milk ? 1 1/2 cups coconut milk ? 3/4 cup sugar ? 1/4 cup cornstarch ? 1/4 tsp salt ? 4 large egg yolks ? 1 1/2 cups sweetened shredded coconut ? 2 tbsp unsalted butter ? 1 tsp vanilla extract list end For the Topping: list of 4 items ? 1 cup heavy whipping cream ? 2 tbsp powdered sugar ? 1/2 tsp vanilla extract ? 1/4 cup toasted shredded coconut (optional) list end Instructions: list of 6 items 1. In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. 2. Remove the saucepan from heat and stir in the shredded coconut, butter, and vanilla extract until well combined. 3. Pour the coconut custard into the baked pie crust and smooth the top. Place plastic wrap directly on the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until set. 4. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. 5. Spread the whipped cream over the chilled pie and garnish with toasted shredded coconut if desired. 6. Slice and serve chilled. list end Enjoy your creamy and delightful coconut cream pie!

These decadent chocolate peanut butter truffles are the perfect treats for anyone who loves the classic combination of chocolate and peanut butter. Rich, smooth and melt-in-your-mouth delicious, these truffles are simple to make and look impressive when served. Whether you need homemade gifts, party treats or just sweet snacks to indulge in, these truffles are sure to be hits with everyone who tries them. INGREDIENTS: list of 8 items ? 1 cup creamy peanut butter ? 1/4 cup unsalted butter, softened ? 1/2 teaspoon vanilla extract ? 1/4 teaspoon salt ? 1 3/4 cups powdered sugar ? 10 oz semi-sweet chocolate chips (or dark chocolate if preferred) ? 1 tablespoon coconut oil (or vegetable oil) ? Optional: Sprinkles, sea salt flakes, or chopped peanuts for garnish list end INSTRUCTIONS: list of 6 items 1. Prepare the Filling: In a large bowl, mix the peanut butter, softened butter, vanilla extract, and salt until smooth. Gradually add the powdered sugar, mixing until fully combined and a dough-like consistency forms. 2. Shape the Truffles: Scoop small spoonfuls of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes or until firm. 3. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and completely melted. 4. Dip the Truffles: Using a fork or a dipping tool, submerge each peanut butter ball into the melted chocolate, allowing any excess chocolate to drip off. Return the coated truffles to the parchment-lined baking sheet. 5. Decorate: While the chocolate is still wet, sprinkle the truffles with sea salt flakes, sprinkles, or chopped peanuts if desired. 6. Chill and Set: Place the tray in the refrigerator and let the truffles set for about an hour or until the chocolate has hardened. list end TIPS: list of 2 items ? Store the truffles in an airtight container in the refrigerator for up to a week. ? For a fun twist, try adding a touch of cinnamon or cayenne pepper to the peanut butter mixture for a bit of warmth and spice. list end Enjoy these luscious bites that perfectly balance creamy peanut butter with rich chocolate!

Scalloped potatoes are a classic and comforting side dish that features layers of tender, thinly sliced potatoes baked in rich, creamy sauce. This dish is perfect for holiday meals, family gatherings or any time you crave something warm and hearty. The combination of soft potato and flavorful, cheesy sauce creates a melt-in-your-mouth experience that pairs beautifully with roasted meat or vegetables. Easy to prepare and always a crowd pleaser, scalloped potatoes are a timeless favorite. INGREDIENTS: list of 13 items ? 4 large russet potatoes, peeled and thinly sliced ? 1 small onion, finely chopped ? 3 tablespoons butter ? 3 tablespoons all-purpose flour ? 2 cups milk ? 1 cup heavy cream ? 2 cups shredded cheddar cheese ? 1 teaspoon garlic powder ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/4 teaspoon paprika (optional) ? 1/4 cup grated Parmesan cheese (optional) ? Fresh parsley, chopped (optional, for garnish) list end INSTRUCTIONS: list of 5 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). list end nesting level 1 2. Prepare the Sauce: list of 5 items nesting level 1 ? In a medium saucepan, melt the butter over medium heat. ? Add the chopped onion and cook until softened, about 3-4 minutes. ? Stir in the flour and cook for 1-2 minutes, until the mixture is bubbly and lightly golden. ? Gradually whisk in the milk and heavy cream, continuing to whisk until the sauce is smooth and begins to thicken, about 5-7 minutes. ? Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, salt, black pepper, and paprika (if using) until the cheese is melted and the sauce is smooth. list end nesting level 1 3. Assemble the Dish: list of 4 items nesting level 1 ? Grease a 9×13-inch baking dish. ? Arrange half of the sliced potatoes in an even layer in the baking dish. ? Pour half of the cheese sauce over the potatoes, spreading it evenly. ? Repeat with the remaining potato slices and cheese sauce. list end nesting level 1 4. Bake the Potatoes: list of 3 items nesting level 1 ? Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. ? Remove the foil and sprinkle the grated Parmesan cheese over the top (if using). ? Continue to bake, uncovered, for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly. list end nesting level 1 5. Serve: list of 2 items nesting level 1 ? Remove the scalloped potatoes from the oven and let them cool slightly before serving. ? Garnish with chopped fresh parsley, if desired. list end nesting level 1 list end Enjoy your delicious and comforting Scalloped Potatoes!

Soft, chewy and irresistibly nostalgic, peanut butter blossom cookies are timeless treats that combine the comforting flavor of peanut butter with the rich decadence of a chocolate kiss. Perfect for holidays, bake sales or cozy afternoons at home, these cookies are easy to make and guaranteed to bring smiles. The lightly crisp sugar coating gives way to a tender peanut butter center, crowned with a chocolatey kiss that melts just slightly for a perfect bite every time. INGREDIENTS: list of 10 items 1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar (plus extra for rolling) 1/2 cup packed light brown sugar 1/2 cup creamy peanut butter 1 large egg 1 tsp vanilla extract 1 3/4 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 24–30 chocolate kisses, unwrapped list end INSTRUCTIONS list of 10 items 1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. 2. In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy, about 2–3 minutes. 3. Beat in the egg and vanilla extract until fully combined. 4. In a separate bowl, whisk together the flour, baking soda, and salt. 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 6. Scoop tablespoon-sized portions of dough, roll them in balls and then roll each ball in granulated sugar. 7. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. 8. Bake for 8–10 minutes, or until the edges are lightly golden and the tops are just set. 9. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie, flattening them slightly. 10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. list end Enjoy these peanut butter blossom cookies with a glass of milk, or share them with loved ones - they’ll be gone in no time!

Garlic beef enchiladas are bold and flavorful twists on classic Mexican dishes. These enchiladas feature tender, seasoned ground beef infused with garlic, rolled in soft tortillas and smothered in rich, savory enchilada sauce. Topped with gooey, melted cheese, these enchiladas are the ultimate comfort food, perfect for a cozy dinner with family or friends. Serve them with a side of rice and beans or fresh salad for a complete, satisfying meal that will have everyone coming back for seconds. INGREDIENTS: list of 11 items ? 1 pound ground beef ? 4 cloves garlic, minced ? 1 small onion, finely chopped ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? Salt and pepper, to taste ? 8 flour or corn tortillas ? 2 cups enchilada sauce (store-bought or homemade) ? 2 cups shredded cheddar or Monterey Jack cheese ? 1/4 cup chopped fresh cilantro (optional) ? Sour cream, for serving list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. 2. Cook the Beef Filling: In a large skillet over medium heat, cook the ground beef, minced garlic, and chopped onion until the beef is browned and the onions are softened, about 5-7 minutes. Drain any excess fat. Stir in the cumin, chili powder, salt, and pepper. Remove from heat. 3. Assemble the Enchiladas: Warm the tortillas to make them pliable, either by microwaving them for a few seconds or heating them on a dry skillet. Spoon about 2-3 tablespoons of the beef mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish. 4. Add the Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully coated. Sprinkle the shredded cheese generously over the top. 5. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. 6. Serve: Remove from the oven and let the enchiladas cool slightly before serving. Garnish with chopped cilantro and serve with sour cream on the side. list end These Garlic Beef Enchiladas are packed with flavor and sure to become a family favorite for weeknight dinners or special gatherings!

Oven Baked Tuna Melt on Ciabatta This easy Oven Baked Tuna Melt Sandwich layers creamy tuna, tomatoes, and cheddar on ciabatta for a warm, flavorful upgrade to the classic. 5 from 6 votes Print It Rate It Save Add to Collection Course: Main Dishes Cuisine: American Prep Time: 15minutes minutes Cook Time: 15minutes minutes Total Time: 30minutes minutes 开云体育s: 4 sandwiches Calories: 317kcal Author: Lana Stuart Ingredients ?4 slices ciabatta or other substantial bread ?12 ounces canned tuna packed in oil well drained ?2 tablespoons minced shallot (or substitute green onion) ?2 tablespoons mayonnaise (regular or reduced fat) ?1 tablespoon lemon juice ?1 tablespoon minced flat leaf parsley ?? teaspoon salt ?Pepper to taste ?2 roma tomatoes sliced ?? cup shredded cheddar cheese Instructions Turn the oven on to broil. Place the bread, cut side up, on a baking sheet. Place the pan in the oven at least 6-inches below the broiler unit and toast until the bread is a light golden color. 4 slices ciabatta or other substantial bread In a medium bowl, combine the drained tuna, shallot (or green onion), mayonnaise, lemon juice, parsley, salt and pepper. 12 ounces canned tuna packed in oil,2 tablespoons minced shallot,2 tablespoons mayonnaise,1 tablespoon lemon juice,1 tablespoon minced flat leaf parsley,? teaspoon salt,Pepper to taste Spread ? of the tuna mixture on each slice of toast. Top with a few tomato slices and 2 tablespoons of cheese on each. 2 roma tomatoes,? cup shredded cheddar cheese Broil the sandwiches until the cheese is bubbling and golden, 3 to 5 minutes. Serve immediately. Notes My preference is always to purchase tuna packed in oil. The difference in calories is really small but the difference in flavor is tremendous. I like to use ciabatta bread or rolls because they’re a sturdy bread that stands up to the moisture from the tuna filling. Nutrition Information 开云体育 1 | Calories 317kcal | Carbohydrates 17g | Protein 31g | Fat 14g | Saturated Fat 5g | Trans Fat 1g | Cholesterol 31mg | Sodium 654mg | Potassium 296mg | Fiber 1g | Sugar 2g | Vitamin A 555IU | Vitamin C 8mg | Calcium 120mg | Iron 2mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Hot Baked Crab Dip For the ultimate party indulgence, serve your guests this luscious Hot Baked Crab Dip that's ready in under 30 minutes. 5 from 8 votes Print It Rate It Save Add to Collection Course: Appetizers Cuisine: American Prep Time: 10minutes minutes Cook Time: 15minutes minutes Total Time: 25minutes minutes 开云体育s: 24 servings Calories: 39kcal Author: Lana Stuart Ingredients ?8 ounces cream cheese softened ?6 ounces canned lump crab meat well drained ?2 tablespoons grated onion ?1 teaspoon prepared horseradish ?1 tablespoon milk ?? teaspoon salt ?? teaspoon. pepper ?? teaspoon Worcestershire sauce ?1 tablespoon chopped green onions for garnish Instructions Preheat the oven to 375 degrees. In a medium bowl combine all ingredients except green onions. Stir until thoroughly mixed. Turn the mixture into an ovenproof serving dish and bake for 15 minutes or until heated through. Remove from the oven and sprinkle with chopped green onions. Serve with your favorite crackers. Notes Any leftovers can be refrigerated well covered for up to 3 days. Reheat in the microwave. Freezing is not recommended. May be prepared a day ahead of time and stored covered in the refrigerator. Bring it to room temperature and then bake according to the recipe. Nutrition Information 开云体育 1 | Calories 39kcal | Carbohydrates 1g | Protein 2g | Fat 3g | Saturated Fat 2g | Trans Fat 1g | Cholesterol 17mg | Sodium 84mg | Potassium 35mg | Fiber 1g | Sugar 1g | Vitamin A 128IU | Vitamin C 1mg | Calcium 17mg | Iron 1mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Fish Tacos Recipe This favorite Fish Taco Recipe is made with white fish, fresh toppings and drizzled with a zesty cream sauce. Quick and easy fish tacos are ready in less than 30 minutes for a delicious meal anytime! Prep Time5minutes mins Cook Time20minutes mins Total Time25minutes mins Course: Main Course Cuisine: American, Seafood 开云体育s: 4 Author: Robyn Stone Ingredients 1 pound flaky white fish olive oil 1/4 cup sour cream or Greek yogurt 2 tablespoons Sriracha sauce 6 (10-inch) tortillas corn or flour 2 cups salad greens or shredded cabbage pico de gallo 1 lime cut into wedges Instructions Heat skillet or griddle over medium heat. Drizzle olive oil and place fish onto griddle or skillet. Cook until fish reaches an internal temperature of 145? F. Remove and allow to rest for about 3 minutes before cutting into large pieces for tacos. As fish is cooking, mix together sour cream or Greek yogurt with Sriracha sauce in a small bowl. To assemble fish tacos, layer lettuce or cabbage greens inside the middle of a flour tortilla. Then add pieces of cooked white fish, spoon on Sriracha cream, then top with pico de gallo. Serve with a wedge of lime to be squeezed over fish taco before eating. Nutrition Calories: 208kcal | Carbohydrates: 12g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 651mg | Potassium: 423mg | Fiber: 1g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO