开云体育

Gingerbread pancakes are festive and delicious twists on the classic breakfast favorites, perfect for cozy winter mornings or holiday brunch gatherings. Infused with the warm, aromatic spices of ginger, cinnamon and nutmeg, these fluffy pancakes offer the comforting flavor of gingerbread in every bite. The addition of molasses gives them rich, deep flavor and a beautiful, golden brown color, making them as delightful to look at as they are to eat. Serve these pancakes with a drizzle of maple syrup, dusting of powdered sugar or dollop of whipped cream for an extra touch of indulgence. Gingerbread pancakes are delightful ways to bring the essence of the holiday season to your breakfast table. INGREDIENTS: list of 15 items 1-1/2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 large egg 1 1/4 cups buttermilk 1/4 cup molasses 3 tablespoons unsalted butter, melted 1 teaspoon vanilla extract Butter or oil, for cooking list end INSTRUCTIONS list of 6 items 1. Mix the Dry Ingredients list of 1 items nesting level 1 In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg and cloves until well-combined. list end nesting level 1 2. Mix the Wet Ingredients list of 1 items nesting level 1 In another bowl, whisk together the egg, buttermilk, molasses, melted butter, and vanilla extract until smooth. list end nesting level 1 3. Combine the Ingredients list of 1 items nesting level 1 Pour the wet ingredients in the dry ingredients. Gently mix until just combined; the batter should be slightly lumpy. Be careful not to overmix, as this can make the pancakes tough. list end nesting level 1 4. Heat the Griddle or Skillet list of 1 items nesting level 1 Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil. list end nesting level 1 5. Cook the Pancakes list of 1 items nesting level 1 Pour 1/4 cup of batter on the griddle for each pancake. Cook for about 2 to 3 minutes or until bubbles form on the surface, and the edges look set. Flip the pancakes, and cook for another 1 to 2 minutes or until golden brown and cooked through. Repeat with the remaining batter. list end nesting level 1 6. Serve list of 1 items nesting level 1 Serve the Gingerbread Pancakes warm with your choice of maple syrup, powdered sugar, whipped cream, or fresh fruit. list end nesting level 1 list end Gingerbread pancakes bring the delightful flavor of gingerbread cookies to your breakfast table, creating a cozy and festive meal that’s perfect for the holiday season. Their warm spices and fluffy texture make them a hit with both kids and adults alike.

Persian rice, or "tahdig," is a classic dish from Iran that is all about achieving fluffy, fragrant rice with a crispy golden crust at the bottom. Tahdig, which literally means “bottom of the pot,” is the show stopper part of this rice dish and is prized for its crunchy texture and rich flavor. The rice is often cooked with a hint of saffron and butter, giving it a beautiful aroma and vibrant color. Perfectly steamed rice on top with a delicate yet golden, crispy layer beneath makes Persian rice a must-try dish to elevate your culinary skills. INGREDIENTS: list of 6 items ? 2 cups basmati rice ? 3 tablespoons salt ? 1/4 cup plain yogurt ? 3 tablespoons vegetable oil (plus more for greasing the pot) ? 2 tablespoons unsalted butter ? 1/4 teaspoon saffron threads, dissolved in 2 tablespoons of hot water list end INSTRUCTIONS: list of 7 items 1. Wash and Soak the Rice: Rinse the rice several times in cold water until the water runs clear. Soak the rice in a large bowl of cold water with 2 tablespoons of salt for 1 hour. Drain the rice after soaking. 2. Parboil the Rice: In a large pot, bring 8 cups of water to a boil. Add 1 tablespoon of salt and the soaked rice. Cook the rice for about 6-7 minutes until the grains are tender but still firm in the center. Drain the rice and set it aside. 3. Prepare the Saffron Mixture: In a small bowl, dissolve the saffron threads in hot water and let it steep to release its vibrant color and aroma. 4. Make the Tahdig Base: In a large, non-stick pot, add 3 tablespoons of oil and 2 tablespoons of melted butter. In a separate bowl, mix 1 cup of the parboiled rice with the yogurt and 1 tablespoon of the saffron water. Spread this mixture evenly at the bottom of the pot to form a base for the tahdig. 5. Layer the Rice: Gently spoon the remaining rice into the pot over the tahdig base, mounding it in a pyramid shape. Using the handle of a spoon, poke a few holes through the rice to allow steam to escape. Drizzle the rest of the saffron water over the top of the rice. 6. Steam the Rice: Cover the pot with a clean kitchen towel (to absorb moisture) and place the lid tightly over it. Cook the rice over medium-high heat for 10 minutes. Then, reduce the heat to low and cook for an additional 30-40 minutes, allowing the bottom layer to form a crispy crust. 7. Serve the Persian Rice: To serve, carefully invert the pot onto a large serving platter so that the crispy tahdig is on top. Alternatively, you can scoop out the fluffy rice first and then lift the tahdig out separately. list end Enjoy your Persian Rice with its contrasting textures of fluffy rice and crunchy golden crust—a true hallmark of Iranian cuisine!

This hearty Egg-bacon-potato casserole is the ultimate comfort food, perfect for breakfast, brunch or even a satisfying dinner. The combination of crispy bacon, tender potato and creamy eggs creates a dish that’s both flavorful and filling. Topped with melted cheese and seasoned to perfection, this casserole is easy to prepare and sure to please a crowd. Whether you’re hosting a family gathering or just craving a delicious meal, this recipe will become a favorite staple in your kitchen. INGREDIENTS list of 9 items 6 slices of bacon 4 medium potatoes, peeled and diced 1 medium onion, diced 8 large eggs 1 cup milk 1 cup shredded cheddar cheese Salt and pepper, to taste 1 tablespoon olive oil 2 tablespoons chopped fresh parsley (optional) list end INSTRUCTIONS list of 7 items 1. Preheat the oven to 350°F (175°C). 2. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet, and place it on a paper towel to drain. Once cooled, crumble the bacon in small pieces. 3. Saute the potato and onion In the same skillet, add the olive oil and diced potato. Cook over medium heat for about 10 minutes, stirring occasionally, until the potato is golden and slightly tender. Add the diced onion, and continue to cook for an additional 5 minutes until the onion is soft. 4. Whisk the eggs and milk In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. 5. Assemble the casserole In a greased 9 x 13 baking dish, spread the cooked potato and onion evenly across the bottom. Sprinkle the crumbled bacon over the top. Pour the egg mixture over the bacon and potato, ensuring it is evenly distributed. Sprinkle the shredded cheddar cheese over the top. 6. Bake the casserole in the preheated oven for 30 to 35 minutes or until the eggs are set, and the top is golden brown. 7. Garnish, and serve Allow the casserole to cool slightly before slicing. Garnish with chopped, fresh parsley, if desired, and serve warm. list end Enjoy this delicious and comforting casserole with family and friends!

Butterscotch pudding is a rich, creamy dessert that delivers the deep, buttery flavor of caramelized sugar and butter in a silky-smooth texture. This nostalgic treat is made from scratch, offering a far more indulgent experience than store-bought versions. The brown sugar and butter create signature butterscotch taste, while a touch of vanilla adds warmth and depth. Served chilled with a dollop of whipped cream or sprinkle of sea salt, butterscotch pudding is the perfect comforting dessert for any occasion, from casual weeknight meals to festive gatherings. Ingredients: list of 8 items ? ? cup brown sugar, packed ? 2 tbsp unsalted butter ? 2 cups whole milk ? ? cup heavy cream ? 2 tbsp cornstarch ? ? tsp salt ? 2 large egg yolks ? 1 tsp vanilla extract list end Instructions: list of 6 items 1. Caramelize the sugar: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar melts and begins to caramelize, about 3-4 minutes. 2. Add milk and cream: Slowly whisk in the milk and heavy cream. Continue stirring until the mixture is smooth and the sugar is fully dissolved. 3. Prepare the thickener: In a small bowl, whisk together the cornstarch, salt, and egg yolks. Gradually add ? cup of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. 4. Thicken the pudding: Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the pudding thickens and begins to bubble, about 3-5 minutes. 5. Finish with vanilla: Remove the saucepan from the heat and stir in the vanilla extract. 6. Chill and serve: Pour the pudding into individual serving dishes. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours before serving. list end This homemade butterscotch pudding is rich, velvety, and full of comforting flavors—perfect for satisfying your sweet tooth with a classic, indulgent dessert!

Summer salsa is a bright, fresh and colorful mix of seasonal ingredients that makes for the perfect summertime snack or side dish. Bursting with the flavor of ripe tomato, juicy, sweet corn, tangy lime and fresh herbs, this salsa is incredibly versatile - perfect as dip for tortilla chips, topping for grilled meat or a vibrant addition to tacos and salad. With minimal prep and no cooking involved, this salsa is light, healthy and refreshingly crisp, making it ideal for barbecues, picnics or any warm weather gathering. INGREDIENTS: list of 9 items ? 3 ripe tomatoes, diced ? 1 cup fresh corn kernels (from about 1 ear of corn) ? 1/2 red onion, finely diced ? 1 jalape?o pepper, finely diced (seeds removed for less heat) ? 1/4 cup fresh cilantro, chopped ? Juice of 2 limes ? 1 garlic clove, minced ? Salt and pepper to taste ? 1 avocado, diced (optional for extra creaminess) list end INSTRUCTIONS: list of 4 items 1. Prepare the Vegetables: In a large bowl, combine the diced tomatoes, fresh corn kernels, red onion, and jalape?o pepper. Stir in the chopped cilantro and minced garlic. 2. Add Lime Juice: Squeeze the juice of two limes over the vegetable mixture and stir to combine. The lime juice will bring brightness and help the flavors meld together. 3. Season the Salsa: Add salt and pepper to taste, adjusting the seasoning as needed. If you’re adding diced avocado, gently fold it into the salsa to avoid mashing. 4. Chill and Serve: For the best flavor, let the salsa chill in the refrigerator for at least 15-20 minutes before serving to allow the flavors to develop. Serve with tortilla chips, or use it as a topping for grilled chicken, fish, or tacos. list end This Summer Salsa is the perfect combination of fresh, zesty, and sweet flavors, making it a refreshing addition to any summer meal or party spread!

Strawberries and cream trifle is a beautiful, layered dessert that combines juicy strawberry, fluffy whipped cream and soft sponge cake for an indulgent, crowd-pleasing treat. With its vibrant colors and delightful texture, this trifle is perfect for special occasions, summer gatherings or any time you crave a sweet, fruity dessert. Each layer brings together sweet berries, creamy layers and cake for a harmonious blend of flavor that’s both elegant and easy to assemble. Serve it in individual glasses or a large trifle dish for an impressive presentation. INGREDIENTS: list of 7 items ? 4 cups fresh strawberries, hulled and sliced ? ? cup granulated sugar (for macerating the strawberries) ? 1 prepared pound cake or sponge cake, cut into 1-inch cubes ? 2 cups heavy whipping cream ? ? cup powdered sugar ? 1 tsp vanilla extract ? Optional garnish: extra strawberries, mint leaves list end INSTRUCTIONS: list of 4 items 1. Macerate the Strawberries: In a medium bowl, combine the sliced strawberries and granulated sugar. Stir well and let sit for 10-15 minutes until the strawberries release their juices. 2. Prepare the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. 3. Assemble the Trifle: In a trifle dish or individual glasses, layer the ingredients starting with a layer of cake cubes, followed by a layer of strawberries (with some of their juice), and a layer of whipped cream. Repeat these layers until the dish is filled, ending with a layer of whipped cream. 4. Garnish and Chill: Top with extra strawberries and a few mint leaves if desired. Chill the trifle in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. list end Enjoy this Strawberries and Cream Trifle as a refreshing, sweet dessert that’s as delightful to eat as it is to look at!

French potato salad is a light and flavorful dish that offers a refreshing alternative to the traditional mayonnaise-based potato salad. This recipe features tender potatoes tossed in tangy Dijon mustard vinaigrette, with fresh herbs and a touch of red onion for added zest. Perfect for picnics, barbecues or as a side dish for any meal, French Potato Salad is both elegant and simple to prepare. The combination of creamy potato with bright, herbaceous dressing makes this salad a delightful and healthy option everyone will love. INGREDIENTS: list of 9 items ? 2 pounds small red or Yukon gold potatoes ? 1/4 cup red wine vinegar ? 1 tablespoon Dijon mustard ? 1/4 cup extra-virgin olive oil ? 1 small red onion, finely chopped ? 1/4 cup fresh parsley, chopped ? 2 tablespoons fresh chives, chopped ? 2 tablespoons fresh tarragon, chopped ? Salt and freshly ground black pepper, to taste list end INSTRUCTIONS: list of 4 items 1. Cook the Potatoes: list of 3 items nesting level 1 ? Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. ? Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. ? Drain the potatoes and let them cool slightly. Cut them into halves or quarters, depending on their size. list end nesting level 1 2. Prepare the Vinaigrette: Vinaigrette list of 2 items nesting level 1 ? In a small bowl, whisk together the red wine vinegar and Dijon mustard. ? Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. list end nesting level 1 3. Combine the Ingredients: list of 2 items nesting level 1 ? In a large mixing bowl, combine the warm potatoes with the finely chopped red onion, parsley, chives, and tarragon. ? Pour the vinaigrette over the potato mixture and toss gently to coat everything evenly. list end nesting level 1 4. Season and Serve: list of 2 items nesting level 1 ? Season with salt and freshly ground black pepper to taste. ? Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavors to meld together. Alternatively, refrigerate for up to 2 hours and bring to room temperature before serving. list end nesting level 1 list end Enjoy your elegant and flavorful French Potato Salad, a perfect side dish for any occasion!

Broccoli-Bacon Salad Prep Time10 min Total2 hr 10 min 开云体育s6 Ingredients8 Hide Ingredients 1/2cup mayonnaise or salad dressing 2tablespoons sugar 2tablespoons white vinegar 1pound broccoli, cut into flowerets (5 cups) 1/4cup chopped red onion 1/4cup chopped yellow onion 1/4cup sunflower nuts 6slices bacon, crisply cooked and crumbled Instructions 1 Mix mayonnaise, sugar and vinegar in large bowl. Stir in broccoli and onion; toss until coated. Cover and refrigerate 2 hours to blend flavors. 2 Sprinkle with nuts and bacon before serving.Source: Betty Crocker ~~~~~ Rhonda in MO

Watergate Salad Original Recipe Prep Time10 min Total1 hr 10 min 开云体育s7 Ingredients5 Hide Ingredients 1can (20 oz) crushed pineapple in juice, undrained 1box (4-serving size) pistachio instant pudding & pie filling mix (dry) 3/4cup miniature marshmallows 2cups frozen (thawed) whipped topping 1/3cup chopped pecans Instructions 1 In medium bowl, mix pineapple, pudding mix and marshmallows. 2 Gently stir in whipped topping. Cover and refrigerate at least 1 hour or up to 2 days. 3 Remove from refrigerator, and uncover. Gently stir in pecans. 4 Place salad in serving bowl to serve. Cover and refrigerate any remaining salad.Source: Betty Crocker ~~~~~ Rhonda in MO

Mexican cornbread is savory, slightly sweet cornbread infused with the vibrant flavors of Mexican cuisine. Made with a base of cornmeal and flour, this cornbread is elevated by ingredients like green chili, jalapeno, cheese and a hint of cumin, giving it a flavorful kick. The result is moist, fluffy texture with a golden crust that perfectly complements a variety of dishes, such as chili, soup or grilled meat. This cornbread is a great way to add a spicy, flavorful twist to a classic comfort food. It’s easy to prepare and sure to be a hit at your next family dinner or potluck. INGREDIENTS: list of 13 items ? 1 cup cornmeal ? 1 cup all-purpose flour ? 1/4 cup granulated sugar ? 1 tablespoon baking powder ? 1/2 teaspoon salt ? 1/2 teaspoon ground cumin (optional, for extra flavor) ? 1/2 cup buttermilk (or regular milk) ? 2 large eggs ? 1/2 cup melted butter ? 1 cup canned corn kernels, drained ? 1/2 cup chopped green chilies (fresh or canned) ? 1/4 cup finely chopped jalape?o peppers (optional, for heat) ? 1 cup shredded cheddar cheese (or a Mexican cheese blend) list end INSTRUCTIONS: list of 7 items 1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish (or similar size) with parchment paper. 2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and ground cumin (if using). 3. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk (or regular milk), eggs, and melted butter until well combined. 4. Add the wet ingredients to the dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cornbread dense. 5. Add the mix-ins: Gently fold in the canned corn, chopped green chilies, jalape?os (if using), and shredded cheese. These ingredients will add flavor, moisture, and a bit of spice to your cornbread. 6. Bake the cornbread: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown. 7. Serve: Let the cornbread cool slightly before slicing it into squares. Serve warm as a side dish with chili, barbecue, or any Mexican-inspired meal. list end

This warm, creamy Parmesan-spinach dip is a perfect appetizer for gatherings or a cozy night in. Packed with fresh spinach, rich cream cheese and sharp Parmesan, it’s a crowd pleaser that’s both indulgent and satisfying. Serve it with crusty bread, pita chips or fresh veggies for dipping, and watch it disappear from the table in no time. This easy-to-make dip combines classic flavor with a hint of garlic and touch of spice, creating a versatile dish that’s sure to become a favorite. INGREDIENTS: list of 10 items ? 2 tablespoons olive oil ? 3 cloves garlic, minced ? 4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained) ? 8 oz cream cheese, softened ? 1 cup sour cream ? 1 cup grated Parmesan cheese ? 1 cup shredded mozzarella cheese ? ? teaspoon red pepper flakes (optional) ? ? teaspoon salt ? ? teaspoon black pepper Parmesan cheese list end DIRECTIONS: list of 5 items 1. Preheat and Prep: Preheat your oven to 375°F (190°C). If using fresh spinach, sauté it in a skillet with olive oil over medium heat until wilted, about 2-3 minutes. Add the minced garlic and cook for another minute. If using frozen spinach, ensure it is well-drained and mix it with the garlic in the skillet for about a minute to warm through. 2. Mix the Dip: In a large bowl, combine the cooked spinach, cream cheese, sour cream, Parmesan cheese, and half of the mozzarella. Add the red pepper flakes (if using), salt, and black pepper. Mix until smooth and well combined. 3. Assemble: Transfer the mixture to an oven-safe dish. Spread it evenly and sprinkle the remaining mozzarella on top. 4. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. 5. Serve: Remove from the oven and let cool slightly. Serve warm with bread, chips, or vegetable sticks. list end Tips: list of 2 items ? For extra flavor, mix in some cooked and crumbled bacon or artichoke hearts. ? If you’re short on time, prepare the dip ahead and bake just before serving. list end

Cucumber Salad Prep Time10 min Total3 hr 10 min 开云体育s6 Ingredients7 Hide Ingredients 2medium cucumbers, thinly sliced 1/3cup cider or white vinegar 1/3cup water 2tablespoons sugar 1/2teaspoon salt 1/8teaspoon pepper Chopped fresh dill weed or parsley, if desired Instructions 1 Place cucumbers in small glass or plastic bowl. 2 In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors. 3 Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.Source: Betty Crocker ~~~~~ Rhonda in MO

Creamy Potato Salad Prep Time25 min Total4 hr 55 min 开云体育s10 Ingredients10 Hide Ingredients 2pounds round red or white potatoes (about 6 medium) 1 1/2cups mayonnaise or whipped salad dressing 1tablespoon white or cider vinegar 1tablespoon yellow mustard 1teaspoon salt 1/4teaspoon pepper 2medium stalks celery, chopped (1 cup) 1small onion, chopped (1/2 cup) 4hard-cooked eggs, chopped Paprika, if desired Instructions 1 Wash the potatoes, and with a vegetable peeler, remove the skins. Rinse under cool water. 2 Place whole potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes. 3 In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper. 4 Gently mix in potatoes, celery, and onion. Stir in eggs. Sprinkle with paprika. 5 Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.Source: Betty Crocker ~~~~~ Rhonda in MO

Ambrosia Salad Prep Time20 min Total20 min 开云体育s9 Ingredients7 Hide Ingredients 1container (4 oz) refrigerated vanilla pudding 1/2cup Cool Whip frozen whipped topping, thawed 1cup seedless green grapes, halved 1cup miniature marshmallows 1can (11 oz) mandarin orange segments, drained 1can (8 oz) pineapple tidbits in juice, drained 1cup fresh strawberries, sliced Instructions 1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. 3 Add strawberries; toss gently to coat. 4 Serve immediately or store in refrigerator up to 8 hours.Source: Betty Crocker ~~~~~ Rhonda in MO

Green flop Jello is a nostalgic and whimsical dessert that’s been a favorite at family gatherings and potlucks for generations. This layered treat typically combines lime-flavored Jello with a creamy, tangy mixture of cream cheese and whipped topping, creating a delightful contrast of texture and flavor. The name “Green Flop” comes from the playful way the dessert is assembled and served, with the layers coming together in a perfectly imperfect way that’s both fun and delicious. This refreshing and light dessert is easy to make, making it a go-to for when you need a simple, crowd-pleasing dish that’s as fun to eat as it is to make. INGREDIENTS list of 9 items 1 package (3 ounces) lime Jell-O 1 cup boiling water 1/2 cup cold water 1 can (8 ounces) crushed pineapple, undrained 8 ounces cream cheese, softened 1/2 cup granulated sugar 1/2 cup chopped walnuts or pecans (optional) 1 cup whipped topping (like Cool Whip) 1/2 teaspoon vanilla extract (optional) list end INSTRUCTIONS list of 5 items 1. Prepare the Jell-O list of 1 items nesting level 1 In a medium bowl, dissolve the lime Jello in 1 cup of boiling water. Stir well until completely dissolved. Add the cold water and undrained, crushed pineapple to the Jello mixture. Stir to combine, then refrigerate for about 30 to 45 minutes or until the mixture is partially set. It should be thick but not fully firm. list end nesting level 1 2. Make the Cream Cheese Layer list of 1 items nesting level 1 In a separate, large bowl, beat the softened cream cheese and sugar until smooth and creamy. Stir in the vanilla extract for added flavor. Gently fold in the whipped topping until well-combined. list end nesting level 1 3. Assemble the Green Flop list of 1 items nesting level 1 Once the Jello mixture is partially set, pour or “flop” it in a large serving dish or trifle bowl. The mixture may spread unevenly, which is part of the charm of this dessert. Gently spoon the cream cheese mixture over the Jello layer, spreading it out as evenly as possible. list end nesting level 1 4. Add Nuts (Optional) list of 1 items nesting level 1 If using, sprinkle the chopped walnuts or pecans over the top of the cream cheese layer. list end nesting level 1 5. Chill, and Serve list of 1 items nesting level 1 Refrigerate the green flop Jello for at least two hours or until fully set. Once set, spoon it in serving dishes, and enjoy! list end nesting level 1 list end Green Flop Jello is a fun and tasty dessert that brings a little retro charm to any occasion. Its unique layers and creamy, fruity flavor make it a hit with kids and adults alike, perfect for potlucks, parties or just as a sweet treat to brighten your day.

Pull-apart garlic rolls are soft, fluffy and bursting with buttery garlic flavor. These warm, pillowy rolls are perfect for sharing and make irresistible side dishes for soup, pasta or roasted meats. Each roll is brushed with a generous amount of garlic butter, creating a deliciously fragrant and savory crust, while keeping the inside tender and light. Ideal for family dinner or a holiday gathering, pull-apart garlic rolls are both easy to make and incredibly satisfying, offering the perfect combination of buttery, garlicky goodness in every bite. Ingredients: list of 9 items ? 3 cups all-purpose flour ? 1 packet (2? tsp) active dry yeast ? 2 tbsp granulated sugar ? 1 tsp salt ? 1 cup warm milk (about 110°F) ? 4 tbsp unsalted butter, melted (divided) ? 1 egg ? 3 garlic cloves, minced ? 2 tbsp fresh parsley, chopped (optional, for garnish) list end Instructions: list of 8 items 1. Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes, or until it becomes foamy. 2. Mix the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, 2 tablespoons of melted butter, and the egg. Mix until a dough forms. 3. Knead the dough: Transfer the dough to a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size. 4. Shape the rolls: Punch down the dough and divide it into small pieces (about 12–16). Roll each piece into a ball and arrange them in a greased round or rectangular baking dish. 5. Prepare the garlic butter: In a small bowl, mix the remaining 2 tablespoons of melted butter with the minced garlic. 6. Second rise: Brush the garlic butter generously over the rolls and cover them with a towel. Let them rise for another 20–30 minutes. 7. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18–20 minutes, or until they are golden brown on top. 8. Serve: Once out of the oven, brush the rolls with any remaining garlic butter and sprinkle with fresh parsley if desired. Serve warm. list end These pull-apart garlic rolls are soft, buttery and packed with garlicky flavor - perfect for sharing and adding a delicious touch to any meal!

Coconut curry chicken soup is a warm, comforting dish that’s packed with vibrant flavor and rich, creamy texture. This soup blends tender chicken with the exotic flavor of curry, creamy coconut milk and fresh vegetables, creating savory and slightly spicy broth that’s both satisfying and aromatic. The curry brings warmth and depth, while the coconut milk adds soothing richness, balancing the spices out perfectly. It’s an easy, one-pot meal that’s ideal for cool days or whenever you’re craving a flavorful, nourishing bowl of soup. Ingredients: list of 17 items ? 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces ? 1 tbsp olive oil ? 1 onion, finely chopped ? 3 garlic cloves, minced ? 1 tbsp fresh ginger, grated ? 2 tbsp red or yellow curry paste ? 1 can (14 oz) coconut milk ? 4 cups chicken broth ? 1 tbsp fish sauce (optional) ? 2 tbsp soy sauce ? 1 red bell pepper, sliced ? 1 carrot, sliced ? 1 zucchini, sliced ? 1 cup mushrooms, sliced ? 1 lime, juiced ? Fresh cilantro, for garnish ? Cooked rice or rice noodles, for serving (optional) list end Instructions: list of 6 items 1. Cook the chicken: In a large pot, heat olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5–7 minutes. Remove the chicken and set aside. 2. Sauté the vegetables: In the same pot, add the onion, garlic, and ginger, sautéing for 3–4 minutes until softened and fragrant. Stir in the curry paste and cook for 1–2 minutes to release the flavors. 3. Add the liquids: Pour in the coconut milk, chicken broth, fish sauce (if using), and soy sauce. Bring the mixture to a simmer. 4. Cook the vegetables: Add the bell pepper, carrot, zucchini, and mushrooms to the pot. Simmer for 10–15 minutes, or until the vegetables are tender. 5. Finish the soup: Return the cooked chicken to the pot and stir in the lime juice. Taste and adjust seasonings as needed. 6. Serve: Ladle the soup into bowls and garnish with fresh cilantro. For a heartier meal, serve with cooked rice or rice noodles. list end This coconut curry chicken soup is rich, flavorful, and wonderfully comforting, making it the perfect dish for a cozy, satisfying meal!

Strawberry rhubarb upside-down cake is a delightful dessert that beautifully balances the sweet, juicy flavor of strawberry with the tangy, tart taste of rhubarb. This cake is an ideal treat for spring and early summer when these fruits are in season and at their peak. The fruit is baked at the bottom of the cake pan with caramellike topping that creates a luscious, syrupy layer as it bakes. When flipped, the cake reveals a stunning, glossy fruit layer that pairs perfectly with the soft, buttery texture of the cake. Perfect for dessert or afternoon tea, this cake is both visually impressive and irresistible. INGREDIENTS: For the fruit topping: list of 4 items ? 1/2 cup unsalted butter ? 1 cup brown sugar, packed ? 1 cup strawberries, hulled and halved ? 1 cup rhubarb, chopped into 1/2-inch pieces list end For the cake: list of 9 items ? 1 1/2 cups all-purpose flour ? 1 1/2 tsp baking powder ? 1/2 tsp salt ? 1/2 cup unsalted butter, softened ? 1/2 cup granulated sugar ? 1/4 cup brown sugar, packed ? 2 large eggs ? 1 tsp vanilla extract ? 1/2 cup whole milk list end INSTRUCTIONS: list of 6 items 1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. 2. Prepare the fruit topping: In a small saucepan, melt the 1/2 cup of butter and 1 cup of brown sugar over medium heat, stirring until combined and slightly thickened, about 2-3 minutes. Pour this caramel mixture into the bottom of the prepared cake pan. Arrange the halved strawberries and chopped rhubarb evenly over the caramel. 3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, cream the 1/2 cup of softened butter with the granulated sugar and 1/4 cup of brown sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix. 4. Assemble and bake: Pour the cake batter over the fruit layer in the pan, spreading it evenly with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. 5. Cool and flip: Allow the cake to cool in the pan for 10-15 minutes. Place a serving plate or platter over the top of the cake pan and carefully flip it over to release the cake. Remove the parchment paper from the bottom and let the cake cool for another 10 minutes before slicing. 6. Serve: Slice the cake and serve warm or at room temperature. It’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. list end This strawberry rhubarb upside-down cake is a perfect blend of sweet and tart flavors with a moist tender crumb. It’s a show-stopping dessert that’s as beautiful as it is delicious - perfect for sharing with family and friends on a warm spring or summer day.

Loaded mashed potato casserole is the ultimate comfort food, combining creamy mashed potatoes with all the classic loaded toppings, like crispy bacon, melty cheddar cheese and fresh green onion. This hearty dish takes your traditional mashed potatoes to a whole new level, making it perfect for family dinner, holidays or any time you want to serve something indulgent and satisfying. Baked to golden perfection, this casserole has rich, buttery flavor and a crisp, cheesy top layer that will make it a hit at any table. INGREDIENTS: list of 9 items ? 4 large russet potatoes, peeled and cubed ? ? cup sour cream ? ? cup cream cheese, softened ? ? cup unsalted butter, melted ? 1 cup shredded cheddar cheese, divided ? 4 slices cooked bacon, crumbled ? 2 green onions, chopped ? Salt and pepper, to taste ? ? cup milk (optional for creamier texture) list end INSTRUCTIONS: list of 6 items 1. Boil the potatoes: Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot. 2. Mash the potatoes: Add the sour cream, cream cheese, melted butter, and ? cup of cheddar cheese to the potatoes. Mash until smooth and creamy. Add salt and pepper to taste. If you prefer a creamier texture, add a splash of milk. 3. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. 4. Assemble the casserole: Spread the mashed potatoes evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese, crumbled bacon, and chopped green onions on top. 5. Bake: Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly with a golden crust. 6. Serve: Let the casserole cool for a few minutes before serving. Garnish with extra green onions if desired. list end Enjoy this Loaded Mashed Potato Casserole as a rich and comforting side dish that pairs perfectly with any meal!

Loaded Baked Potato Salad Total TimePrep: 20 min. Bake: 40 min. + cooling Yield20 servings Contest Winner Test Kitchen Approved This loaded baked potato salad turns everyone's favorite game-day food into an irresistible summer side! Plus, the ingredients can be customized for your crew's liking, making it a crowd-pleasing dish for family gatherings. Ingredients 5 pounds small unpeeled red potatoes, cubed 1 teaspoon salt 1/2 teaspoon pepper 8 hard-boiled large eggs, chopped 1 pound sliced bacon, cooked and crumbled 2 cups shredded cheddar cheese 1 sweet onion, chopped 3 dill pickles, chopped 1-1/2 cups sour cream 1 cup mayonnaise 2 to 3 teaspoons prepared mustard Directions Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack. Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving. Nutrition Facts 3/4 cup: 315 calories, 21g fat (7g saturated fat), 99mg cholesterol, 587mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 11g protein. Source: The Wicked Noodle ~~~~~ Rhonda in MO