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Braided Easter bread is a traditional, beautiful and slightly sweet bread, often served during Easter celebrations. Its soft and fluffy texture is complemented by delicate sweetness, making it perfect for breakfast, brunch or as a festive centerpiece for your Easter table. The colorful dyed eggs tucked in the braid symbolize new life, making this bread both delicious and symbolic. INGREDIENTS: list of 13 items ? 3? cups all-purpose flour ? ? cup granulated sugar ? 1 package (2? teaspoons) active dry yeast ? 1 teaspoon salt ? ? cup whole milk ? ? cup unsalted butter ? ? cup water ? 2 large eggs, room temperature ? 1 teaspoon vanilla extract ? 1 teaspoon lemon zest (optional, for extra flavor) ? 4-5 colored Easter eggs (uncooked and dyed) ? 1 tablespoon milk (for brushing) ? Sprinkles (optional, for decoration) list end INSTRUCTIONS: list of 11 items 1. Prepare the yeast: list of 1 items nesting level 1 ? In a small bowl, mix the warm water (about 110°F/45°C) with a pinch of sugar and the yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy. list end nesting level 1 2. Heat the milk mixture: list of 1 items nesting level 1 ? In a small saucepan, combine the milk and butter and heat gently over low heat until the butter is melted. Remove from heat and let it cool slightly. You want the mixture to be warm but not hot (around 110°F). list end nesting level 1 3. Make the dough: list of 2 items nesting level 1 ? In a large bowl, combine 1 cup of flour, sugar, salt, and lemon zest (if using). Add the yeast mixture, warm milk mixture, eggs, and vanilla extract. Mix until smooth. ? Gradually add the remaining flour, ? cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable. list end nesting level 1 4. Knead the dough: list of 1 items nesting level 1 ? Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add a little more flour if necessary, but avoid adding too much to keep the dough soft. list end nesting level 1 5. Let the dough rise: list of 1 items nesting level 1 ? Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size. list end nesting level 1 6. Form the braid: list of 2 items nesting level 1 ? Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, about 16-18 inches long. ? Braid the three ropes together, pinching the ends to seal. Carefully transfer the braid to a parchment-lined baking sheet and form it into a circle, tucking the ends underneath. list end nesting level 1 7. Add the eggs: list of 1 items nesting level 1 ? Gently nestle the colored, uncooked eggs into the spaces between the braid (they will cook along with the bread in the oven). list end nesting level 1 8. Second rise: list of 1 items nesting level 1 ? Cover the braided dough with a kitchen towel and let it rise again in a warm place for about 30-40 minutes. list end nesting level 1 9. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). list end nesting level 1 10. Brush and bake: list of 2 items nesting level 1 ? Brush the risen dough with a little milk and, if desired, sprinkle with colorful sprinkles for decoration. ? Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. list end nesting level 1 11. Cool and serve: list of 1 items nesting level 1 ? Allow the Braided Easter Bread to cool slightly before serving. You can enjoy it plain, with butter, or even with a little honey. list end nesting level 1 list end This festive braided Easter bread is perfect for celebrating with family and friends. The soft, slightly sweet bread is ideal for Easter brunch or as a centerpiece for your holiday table!

Overnight coffee cake is an ideal treat for those who love to wake up to the aroma of freshly baked cake, along with their morning coffee. This recipe involves preparing the batter the night before, letting it rest in the refrigerator and then just baking it in the morning. The result is moist, tender cake with rich, cinnamon sugar topping that crisps up during baking. Perfect for busy mornings, holiday breakfast or when you have overnight guests, this cake allows you to enjoy a homemade dessert with minimal morning effort. INGREDIENTS: list of 2 items ? For the cake: list of 8 items nesting level 1 ? 1 cup granulated sugar ? 1/2 cup butter, softened ? 2 cups all-purpose flour ? 1 cup buttermilk ? 1 teaspoon vanilla extract ? 1 teaspoon baking powder ? 1 teaspoon baking soda ? 1/2 teaspoon salt list end nesting level 1 ? For the topping: list of 3 items nesting level 1 ? 3/4 cup brown sugar ? 1 tablespoon ground cinnamon ? 1/2 cup chopped nuts (optional) list end nesting level 1 list end INSTRUCTIONS: list of 6 items 1. Prepare the batter: In a large mixing bowl, cream together sugar and butter. Add eggs and mix well. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Stir in vanilla. 2. Spread in pan: Pour the batter into a greased 9×13 inch baking dish. 3. Make the topping: In a small bowl, combine brown sugar, cinnamon, and nuts if using. Sprinkle this mixture over the batter. 4. Refrigerate overnight: Cover the pan and refrigerate. 5. Bake: In the morning, preheat your oven to 350°F (175°C). Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. 6. Serve warm: Enjoy your coffee cake fresh from the oven. list end This overnight coffee cake makes your morning routine a breeze with its ready-to-bake setup and delivers a delicious, comforting start to the day.

Smothered fiesta chicken is a vibrant and flavorful dish that brings the taste of the Southwest to your dinner table. Tender chicken breast is seasoned and cooked to perfection, then smothered in a zesty mixture of bell pepper, onion, black beans, corn and melted cheese. This dish is both hearty and colorful, making it a great option for family dinner or a festive gathering. Serve it with rice, tortillas or a fresh salad for a complete meal. Ingredients: list of 16 items ? 4 boneless, skinless chicken breasts ? Salt and freshly ground black pepper, to taste ? 1 teaspoon chili powder ? 1 teaspoon ground cumin ? 1/2 teaspoon paprika ? 2 tablespoons olive oil ? 1 large onion, sliced ? 1 red bell pepper, sliced ? 1 green bell pepper, sliced ? 2 cloves garlic, minced ? 1 cup canned black beans, drained and rinsed ? 1 cup corn kernels (fresh, frozen, or canned and drained) ? 1 can (10 ounces) diced tomatoes with green chilies (such as Rotel) ? 1 cup shredded cheddar or Monterey Jack cheese ? Fresh cilantro, chopped, for garnish ? Optional toppings: sour cream, sliced jalape?os, avocado, lime wedges list end Instructions: list of 7 items 1. Season the Chicken: list of 1 items nesting level 1 ? Season the chicken breasts on both sides with salt, pepper, chili powder, cumin, and paprika. list end nesting level 1 2. Cook the Chicken: list of 1 items nesting level 1 ? In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until the chicken is browned and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside. list end nesting level 1 3. Sauté the Vegetables: list of 1 items nesting level 1 ? In the same skillet, add the sliced onion and bell peppers. Sauté for 4-5 minutes, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant. list end nesting level 1 4. Add the Beans, Corn, and Tomatoes: list of 1 items nesting level 1 ? Stir in the black beans, corn, and diced tomatoes with green chilies. Cook for 3-4 minutes until everything is heated through and well combined. Season with additional salt and pepper if needed. list end nesting level 1 5. Smother the Chicken: list of 1 items nesting level 1 ? Return the cooked chicken breasts to the skillet, nestling them into the vegetable mixture. Spoon some of the mixture over the top of each chicken breast. Sprinkle the shredded cheese evenly over the chicken and vegetables. list end nesting level 1 6. Melt the Cheese: list of 1 items nesting level 1 ? Reduce the heat to low, cover the skillet, and cook for another 2-3 minutes, or until the cheese is melted and bubbly. list end nesting level 1 7. Garnish and Serve: list of 1 items nesting level 1 ? Garnish the Fiesta Smothered Chicken with chopped fresh cilantro and any additional toppings you like, such as sour cream, sliced jalape?os, avocado, or lime wedges. list end nesting level 1 list end Serve this colorful and flavorful smothered fiesta chicken with rice, tortillas or a fresh salad for a festive and satisfying meal!

Experience the melt-in-your-mouth tenderness of perfectly cooked baby back ribs, favorites for any barbecue enthusiast. These ribs are coated in a rich and flavorful rub, slowly smoked or baked to perfection and finished by tangy barbecue glaze. Whether you’re hosting a summer cookout or just craving a hearty meal, this recipe promises to deliver succulent ribs with a delightful balance of smoky, sweet and spicy flavor. Prepare to impress your guests with these irresistible ribs that fall off the bone with every bite. INGREDIENTS list of 12 items ? 2 racks of baby back ribs (about 4-5 pounds total) ? 2 tablespoons olive oil ? 2 tablespoons brown sugar ? 1 tablespoon paprika ? 1 tablespoon garlic powder ? 1 tablespoon onion powder ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? 1 teaspoon black pepper ? 1 teaspoon salt ? 1/2 teaspoon cayenne pepper (optional, for heat) ? 1 cup of your favorite barbecue sauce list end INSTRUCTIONS list of 5 items 1. Prepare the Ribs: list of 2 items nesting level 1 ? Preheat your oven to 300°F (150°C) or set up your smoker for low and slow cooking at the same temperature. ? Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better grip. list end nesting level 1 2. Apply the Rub: list of 2 items nesting level 1 ? In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, black pepper, salt, and cayenne pepper. ? Rub the olive oil over the ribs, then generously apply the spice mixture to both sides of the ribs, pressing it into the meat. list end nesting level 1 3. Cook the Ribs: list of 2 items nesting level 1 ? For Oven Cooking: list of 2 items nesting level 2 ■ Place the ribs on a baking sheet lined with aluminum foil, bone side down. ■ Cover the ribs with another piece of foil and bake for 2.5 to 3 hours, or until the meat is tender and pulls away from the bones easily. list end nesting level 2 ? For Smoking: list of 1 items nesting level 2 ■ Place the ribs in the smoker, bone side down, and cook for about 3-4 hours, maintaining a steady temperature of 300°F (150°C). list end nesting level 2 list end nesting level 1 4. Glaze the Ribs: list of 2 items nesting level 1 ? Remove the ribs from the oven or smoker and brush both sides with barbecue sauce. ? Return the ribs to the oven (uncovered) or smoker for an additional 20-30 minutes to allow the sauce to caramelize. list end nesting level 1 5. Serve: list of 2 items nesting level 1 ? Let the ribs rest for a few minutes before slicing them between the bones. ? Serve with extra barbecue sauce on the side and enjoy! list end nesting level 1 list end These baby back ribs are perfect for pairing with classic sides like coleslaw, corn on the cob, or baked beans for a full barbecue feast. Enjoy the savory, sweet, and smoky flavors with every bite!

Cranberry meatballs are a perfect balance of sweet and savory, making them irresistible appetizers or main courses for holiday gatherings or any special occasion. The juicy meatballs are coated in tangy cranberry sauce that adds a festive flair and rich flavor. The combination of tender beef, the slight tartness of cranberries and the subtle warmth of spices makes this dish a crowd pleaser that’s both comforting and delicious. Ingredients: For the meatballs: list of 7 items ? 1 lb ground beef ? 1/2 cup breadcrumbs ? 1/4 cup grated onion ? 1 egg ? 1 tsp garlic powder ? 1/2 tsp salt ? 1/4 tsp black pepper list end For the cranberry sauce: list of 5 items ? 1 can (14 oz) jellied cranberry sauce ? 1/2 cup ketchup ? 2 tbsp brown sugar ? 1 tbsp apple cider vinegar ? 1/2 tsp Worcestershire sauce list end Instructions: list of 6 items 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, combine the ground beef, breadcrumbs, grated onion, egg, garlic powder, salt, and pepper. Mix until just combined. 3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15-20 minutes, or until the meatballs are cooked through and browned. 4. While the meatballs are baking, prepare the cranberry sauce. In a medium saucepan, combine the jellied cranberry sauce, ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Cook over medium heat, stirring until the sauce is smooth and heated through, about 5-7 minutes. 5. Once the meatballs are done, transfer them to the saucepan and toss to coat them in the cranberry sauce. 6. Serve warm as an appetizer or over rice or noodles for a main course. Enjoy! list end

Asian chicken wraps are deliciously light yet satisfying meals that combine the savory flavor of seasoned chicken with the crunch of fresh vegetables, all wrapped up in a soft tortilla. These wraps are perfect for a quick lunch or casual dinner, featuring a colorful mix of carrot, cabbage and bell pepper, along with tender strips of chicken that are stir-fried with tangy, slightly spicy sauce. The wraps are finished by a sprinkle of sesame seeds and drizzle of extra sauce for added zest. Whether you’re dining at home or need a portable meal solution, Asian chicken wraps are sure to be hits. INGREDIENTS: list of 14 items ? 2 tablespoons sesame oil ? 1 pound chicken breast, thinly sliced ? 2 cloves garlic, minced ? 1 tablespoon fresh ginger, minced ? 1/4 cup soy sauce ? 2 tablespoons hoisin sauce ? 1 tablespoon sriracha or to taste ? 1 tablespoon honey ? 1/2 cup carrots, julienned ? 1/2 cup red bell pepper, julienned ? 1 cup cabbage, thinly sliced ? 4-6 large flour tortillas ? Sesame seeds, for garnish ? Fresh cilantro, optional for garnish list end DIRECTIONS: list of 5 items 1. Cook the chicken: list of 1 items nesting level 1 ? Heat sesame oil in a large skillet over medium-high heat. Add the chicken slices and stir-fry until they are nearly cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside. list end nesting level 1 2. Prepare the sauce and vegetables: list of 1 items nesting level 1 ? In the same skillet, add minced garlic and ginger, and sauté for about 30 seconds until fragrant. Stir in the soy sauce, hoisin sauce, sriracha, and honey, bringing the mixture to a simmer. Add the julienned carrots, bell peppers, and cabbage. Stir-fry for about 2-3 minutes until the vegetables are just tender but still crisp. list end nesting level 1 3. Combine chicken and vegetables: list of 1 items nesting level 1 ? Return the cooked chicken to the skillet and toss with the vegetables and sauce. Cook for an additional minute to reheat the chicken and coat everything in the sauce. list end nesting level 1 4. Assemble the wraps: list of 1 items nesting level 1 ? Warm the flour tortillas according to the package instructions. Divide the chicken and vegetable mixture among the tortillas. Sprinkle sesame seeds and cilantro over the top if using. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Fold the tortillas over the filling to form wraps. Serve immediately while hot. list end nesting level 1 list end Asian chicken wraps offer delightful combinations of flavor and texture, from the umami-rich chicken and sauce to the fresh crunch of the vegetables. This dish is a wonderful way to enjoy a taste of Asian cuisine in a fun, hands-on meal everyone can enjoy.

Tuna salad wraps are light, refreshing and nutritious meals perfect for lunch or a quick dinner. These wraps combine the classic flavor of creamy tuna salad with crisp veggies, all wrapped up in a soft tortilla for a satisfying and portable dish. The addition of fresh herbs and a hint of lemon add brightness, while crunch from the vegetables gives texture to each bite. Easy to prepare and endlessly customizable, tuna salad wraps are excellent go-tos when you’re craving something healthy yet filling. Ingredients: list of 11 items ? 2 cans (5 oz each) tuna, drained ? ? cup mayonnaise ? 1 tbsp Dijon mustard ? 1 tbsp lemon juice ? 2 tbsp fresh parsley, chopped ? 1 small celery stalk, finely chopped ? ? small red onion, finely chopped ? Salt and pepper, to taste ? 4 large tortillas or wraps ? Lettuce leaves, for filling ? Sliced cucumbers, tomatoes, or avocados (optional) list end Instructions: list of 6 items 1. In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, parsley, celery, and red onion. Mix until well combined and season with salt and pepper to taste. 2. Lay the tortillas or wraps flat on a clean surface. Place a few lettuce leaves in the center of each tortilla. 3. Spoon a generous portion of the tuna salad onto the lettuce, spreading it evenly across the wrap. 4. Add optional toppings like sliced cucumbers, tomatoes, or avocados for extra flavor and texture. 5. Fold in the sides of the tortilla and roll it up tightly into a wrap. 6. Slice each wrap in half and serve immediately, or wrap them in foil or plastic wrap for a meal on the go. list end These tuna salad wraps are healthy and flavorful options, perfect for quick and easy meals that still feel fresh and delicious!

Garlic-chive bread is a delightful twist on classic garlic bread, infused with the fresh, mild flavor of chive and rich aroma of garlic. This savory bread is crisp on the outside, soft and buttery on the inside and bursting with the flavor of herbs and garlic. Perfect as a side dish for pasta, soup or salad or an appetizer for any meal, garlic-chive bread is easy to prepare and a surefire crowd pleaser. The combination of chive and garlic creates deliciously fragrant bread that elevates any meal, making it a must-have on your dinner table. INGREDIENTS: list of 8 items ? 1 loaf French or Italian bread ? 1/2 cup unsalted butter, softened ? 3 cloves garlic, minced ? 1/4 cup fresh chives, finely chopped ? 1/2 teaspoon salt ? 1/4 teaspoon freshly ground black pepper ? 1/2 cup shredded Parmesan cheese (optional) ? Fresh parsley for garnish (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil. list end nesting level 1 2. Prepare the Garlic Butter: list of 1 items nesting level 1 ? In a small bowl, combine the softened butter, minced garlic, chopped chives, salt, and pepper. Mix until well combined. list end nesting level 1 3. Slice the Bread: list of 1 items nesting level 1 ? Slice the loaf of bread in half lengthwise, or slice it into thick slices, depending on your preference. list end nesting level 1 4. Spread the Garlic Butter: list of 1 items nesting level 1 ? Spread the chive-garlic butter mixture evenly over the cut sides of the bread. If using, sprinkle the shredded Parmesan cheese over the top for an extra layer of flavor. list end nesting level 1 5. Bake the Bread: list of 1 items nesting level 1 ? Place the bread on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are golden and the butter is melted and bubbly. For a crispier texture, you can broil the bread for an additional 1-2 minutes, keeping a close eye on it to prevent burning. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Remove the bread from the oven and allow it to cool slightly. Garnish with fresh parsley if desired, and slice into serving pieces. Serve warm. list end nesting level 1 list end Garlic-chive bread is a delicious and fragrant side that adds a burst of flavor to any meal. The combination of buttery garlic and fresh chive makes it an irresistible addition to your table, perfect for sharing with family and friends.

Cilantro-lime chicken with avocado salsa is a fresh, flavorful and healthy dish that’s perfect for any time of the year. The chicken is marinated in a zesty cilantro-lime mixture, then grilled to perfection, creating a juicy and delicious meal. Paired with bright and creamy avocado salsa, this dish is ideal for a light lunch, dinner or as part of a festive gathering. INGREDIENTS: For the cilantro-lime chicken: list of 9 items ? 4 boneless, skinless chicken breasts ? ? cup fresh lime juice (about 2 limes) ? 2 tablespoons olive oil ? 3 garlic cloves, minced ? ? cup fresh cilantro, chopped ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? 1 teaspoon salt ? ? teaspoon black pepper list end For the avocado salsa: list of 7 items ? 2 ripe avocados, diced ? 1 cup cherry tomatoes, halved ? ? cup red onion, finely diced ? 1 jalape?o, seeded and finely chopped (optional, for heat) ? 2 tablespoons fresh lime juice ? 2 tablespoons fresh cilantro, chopped ? Salt and pepper, to taste list end INSTRUCTIONS: list of 4 items 1. Marinate the chicken: list of 2 items nesting level 1 ? In a small bowl, whisk together the lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper. ? Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes to 2 hours (for best flavor). list end nesting level 1 2. Make the avocado salsa: list of 1 items nesting level 1 ? In a medium bowl, gently combine the diced avocados, cherry tomatoes, red onion, jalape?o (if using), lime juice, and cilantro. Season with salt and pepper to taste. Set aside in the refrigerator to chill while you cook the chicken. list end nesting level 1 3. Cook the chicken: list of 2 items nesting level 1 ? Preheat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. ? Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). If using a skillet, add a little olive oil to prevent sticking. list end nesting level 1 4. Serve: list of 1 items nesting level 1 ? Once the chicken is cooked, transfer it to a plate and let it rest for 5 minutes. Top each chicken breast with a generous scoop of the fresh avocado salsa and serve immediately. list end nesting level 1 list end Enjoy this Cilantro-Lime Chicken with Avocado Salsa for a refreshing and flavorful meal that’s both light and satisfying! Serve it with rice, a side salad, or tortilla chips for a complete dish.

Holiday brunch casserole is the ultimate dish for festive mornings, bringing together a delicious blend of savory and cheesy flavor that is sure to please a crowd. This hearty casserole combines layers of fluffy eggs, crispy bacon or sausage and melty cheese with bread cubes that soak up all the goodness, creating a rich and satisfying breakfast or brunch meal. Perfect for Christmas morning, Easter brunch or any special occasion, this casserole can be prepared the night before and baked fresh in the morning, making it a stress-free and delicious way to start the day. Serve it with a side of fruit salad or freshly squeezed orange juice for a complete and festive meal everyone will love. INGREDIENTS: list of 12 items ? 8 slices of bread, cut into cubes (day-old or slightly stale bread works best) ? 1 pound breakfast sausage or bacon, cooked and crumbled ? 1 cup shredded cheddar cheese ? 1/2 cup shredded mozzarella cheese ? 8 large eggs ? 2 cups milk ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? 1/4 teaspoon dried thyme (optional) ? 1/4 cup green onions, chopped (optional, for garnish) list end INSTRUCTIONS: list of 7 items 1. Prepare the Baking Dish: list of 1 items nesting level 1 ? Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Spread the bread cubes evenly over the bottom of the dish. list end nesting level 1 2. Add the Meat and Cheese: list of 1 items nesting level 1 ? Sprinkle the cooked and crumbled sausage or bacon evenly over the bread cubes. Next, sprinkle the shredded cheddar and mozzarella cheese over the top. list end nesting level 1 3. Mix the Egg Mixture: list of 1 items nesting level 1 ? In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and dried thyme (if using). Make sure the mixture is well combined. list end nesting level 1 4. Assemble the Casserole: list of 1 items nesting level 1 ? Pour the egg mixture evenly over the bread, meat, and cheese layers in the baking dish. Use a spatula to gently press down on the bread cubes to help them absorb the egg mixture. list end nesting level 1 5. Chill the Casserole: list of 1 items nesting level 1 ? Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the bread to soak up the egg mixture, making the casserole fluffy and flavorful. list end nesting level 1 6. Bake the Casserole: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 10-15 minutes. Uncover and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Let the Holiday Brunch Casserole rest for about 5 minutes before slicing. Garnish with chopped green onions, if desired, and serve warm. list end nesting level 1 list end Holiday Brunch Casserole is a delicious and easy way to bring everyone together for a festive meal. Its combination of savory sausage, melted cheese, and fluffy eggs makes it a comforting and satisfying dish that’s perfect for celebrating with family and friends.

Homemade Mozzarella Sticks 开云体育s: 20 pieces Prep Time: 10minutes mins Cook Time: 10minutes mins Freezing Time: 2hours hrs Total Time: 2hours hrs 20minutes mins Homemade Mozzarella Sticks are an easy, wonderfully ooey gooey snack! Freezing them before frying is the secret for even cooking and no cheese oozing out. Ingredients 16 oz block whole milk mozzarella cheese* 3 large eggs 3 cups Italian style bread crumbs** salt tallow (beef fat)*** (or other deep frying fat of choice) Instructions Cut the block of cheese into 1/2 inch thick sticks, a few inches tall (see blog photos). I had 20 pieces. Place the eggs in a bowl with 1/4 tsp salt and 1 tablespoon of water, and whisk to combine. Place the bread crumbs in a second bowl next to the eggs. Take a cheese stick and dip it into the egg, letting the excess drip off. Then coat it in the bread crumbs, shake off the excess, and place on a tray. Repeat with the remaining cheese sticks. Once each cheese stick has been breaded, take each one through the egg and bread crumbs again for a second coating, at a minimum. I prefer to bread the cheese sticks three times for a more robust shell, but two coats is sufficient to prevent the cheese from leaking during cooking. Freeze the mozzarella sticks, on the tray, for at least for two hours. Heat the tallow or frying fat of choice to 365F, using either a deep fryer or a heavy bottomed 8" saucepan monitored with a thermometer. You want the fat to come a few inches up the sides of the pan. Fry the mozzarella sticks in batches**** for about 2 minutes, until golden brown. Let the cheese sticks drain briefly on a paper towel, then serve promptly with marinara or your favorite dunking sauce. Enjoy! Notes *You may also use string cheese, if you prefer. I think block cheese is better because it has a more "stretchy" texture whereas string cheese has a more wet gooeyness. Block cheese also coats better than string cheese. But either cheese works well. Cut each string cheese piece in half to make smaller pieces. **If you only have regular bread crumbs, you may season them yourself by adding 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp dried thyme, and 3/4 tsp black pepper. The bread crumbs will likely already have salt. ***I add enough fat to come up the side of my frying pot or fryer by a few inches. This amount will vary depending on the size pan you use. For an 8" wide saucepan you will likely need about 4 cups of tallow or cooking fat. ****Do not overcrowd the pot. If using an 8" saucepan, I don't fry more than 6 or so at a time. Freezing: Store in an airtight container for up to 2 months, either fried or unfried. Storing leftovers: Store in an airtight container in the fridge for up to 5 days. Reheating: Place them in a 350F oven for 10 minutes, until hot and crisp. Because the cheese sticks have already been fried, they actually reheat nicely.Nutrition Calories: 143kcal, Carbohydrates: 13g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 277mg, Potassium: 64mg, Fiber: 1g, Sugar: 1g, Vitamin A: 178IU, Calcium: 200mg, Iron: 1mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Easy Shakshuka Recipe Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese. To complete the meal serve with toasted pita or crusty bread. CourseBreakfast CuisineNorth African Keywordhow do you make shakshuka, how to make shakshuka, shakshuka recipe, shakshuka with feta, shashuka eggs, what is shakshuka Prep Time5minutes minutes Cook Time20minutes minutes 开云体育s6 servings Calories131kcal AuthorBeth Pierce Ingredients 1? tablespoons olive oil 1 medium onion, chopped 1 red bell pepper, seeded and diced 1 small jalapeno, seeded veins removed, minced 2 cloves garlic minced 1 tablespoon smoked paprika 1 teaspoon cumin 1-2 pinches cayenne pepper 1 28-ounce can crushed tomatoes 6 large eggs 2 tablespoons chopped fresh parsley ? cup Feta cheese kosher salt and black pepper to taste Crusty bread or toasted pita bread optional Instructions Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften, about 5 minutes. Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly. Stir in the crushed tomatoes and bring the mixture to a gentle boil. Reduce the heat and simmer for 5-10 minutes. Make 6 small wells in the sauce using a spoon and drop the eggs into the hot mixture, spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set. Uncover and sprinkle with fresh parsley and crumbled feta. Season with salt and pepper to taste. Serve with crusty bread or toasted pitas. Notes Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. Spooning the tomato mixture over the egg whites helps them set. As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet. I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron. With traditional shakshuka the dish is served when the eggs have runny yolks. However, if this is not your preference, then cook them all the way through. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.Nutrition Calories: 131kcal | Carbohydrates: 5g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 138mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1671IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 2mg Source: Small Town Woman ~~~~~ Rhonda in MO

Creamy Pea Salad Recipe This delectable creamy pea salad comes together in less than ten minutes. Making it the perfect side dish and a favorite at family reunions, potlucks and picnics. CourseSalad CuisineSouthern Keywordhow do you make pea salad, how to make pea salad, pea salad recipe Prep Time10minutes minutes 开云体育s6 servings Calories303kcal AuthorBeth Pierce Ingredients Pea Salad Dressing 1/3 cup sour cream 1/4 cup mayonnaise 1 tablespoon apple cider vinegar 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Pea Salad 16 ounces frozen sweet baby peas thawed 1/4 cup finely chopped red onion 3/4 cup sharp cheddar cheese cut into very small cubes 6 slices bacon cooked crispy finely chopped Instructions Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper. Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine. Season with salt and pepper to taste. Notes Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder Substitute hard-boiled eggs for the bacon or better yet just add them. I have found that the best way to hard-boil eggs is to steam them. The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water. Use frozen peas for this recipe. Canned peas do not hold well. They will become mushy in this salad. In a huge hurry? Skip the dressing and add about 1/2 cup of your favorite ranch dressing. For extra color and flavor add a little finely chopped red bell pepper or pimentos. Substitute finely chopped ham or Canadian bacon in place of the bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition Calories: 303kcal | Carbohydrates: 13g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 40mg | Sodium: 402mg | Potassium: 269mg | Fiber: 4g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 1mg Source: Small Town Woman ~~~~~ Rhonda in MO

Mexican Lasagna Recipe Indulge in this Mexican Lasagna with layers of melted cheese, taco-seasoned ground beef, and creamy refried beans. Coursemain meal pasta CuisineMexican Keywordbest Mexican lasagna recipe, how to make Mexican lasagna, what is Mexican lasagna Prep Time35minutes minutes Cook Time50minutes minutes 开云体育s12 servings Calories331kcal AuthorBeth Pierce Ingredients 15 lasagna noodles not no boil 1 ? lbs lean ground beef 1 small onion finely chopped 2 cloves garlic minced 4 tablespoons taco seasoning 1 cup water 1 14.5 ounce can salsa style tomatoes 1 16 ounce can refried beans ? cup sour cream kosher salt and fresh ground black pepper 4 cups shredded Mexican cheese blend see notes fresh tomatoes diced optional chopped fresh cilantro optional sliced green onions optional sour cream optional Instructions Boil your noodles according to package instructions and drain well. Meanwhile brown the ground beef in a large skillet over medium heat. About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft. Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease. Add the taco seasoning and water simmering for 10 minutes. Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes. In a small sauce saucepan combine refried beans and sour cream. Heat on low until smooth and warm; stirring frequently. Season with kosher salt and fresh ground black pepper. Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish. Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles. Then spread the remaining salsa tomatoes and top with the remaining Mexican blend. Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes. Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through. Remove from the oven and let sit for 10-15 minutes. If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream. Notes Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent. For a change of pace, try using corn or flour tortillas instead of the lasagna noodles. Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.Nutrition Calories: 331kcal | Carbohydrates: 29g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 400mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg Source: Small Town Woman ~~~~~ Rhonda in MO

Mimi's Cafe Carrot Bread Original Serves: 10 This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy. Author: Submitted by Onowahine Recipe Type: Quick Breads Total Time: 45 min Prep Time: 15 min Cook Time: 30 min Ingredients: 1 1/2 cups flour all-purpose flour 1 teaspoon baking soda baking soda 2 teaspoons baking powder baking powder 2 teaspoons cinnamon cinnamon 1/2 teaspoon salt salt 1 cup vegetable oil vegetable oil 1 1/2 cups brown sugar brown sugar firmly packed 3 eggs eggs 1/2 cup walnuts chopped walnuts 1/2 cup crushed pineapple canned crushed pineapple in juice drained 1/2 cup raisins raisins 1 cup carrots finely shredded carrot Directions: Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter). Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.). Yield: one 9-inch square, or four 3" x 6" mini-loaves. Source: food.com Ginny Butterfield Cranberry Twp, Pa

Cheese Puffs, also known as gougeres, are light and airy pastry bites made with choux dough and loaded with cheese. These delightful little puffs are crispy on the outside and soft on the inside, with rich, cheesy flavor that makes them irresistible. They are perfect as appetizers, snacks or party treats, and they pair wonderfully with wine or champagne. Whether you serve them warm from the oven or at room temperature, these cheese puffs are sure to be hits with your guests. Ingredients: list of 8 items ? 1/2 cup unsalted butter, cut into pieces ? 1 cup water ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1 cup all-purpose flour ? 4 large eggs ? 1 cup grated Gruyère, cheddar, or Parmesan cheese ? Optional: 1/4 teaspoon cayenne pepper or a pinch of nutmeg for added flavor list end Instructions: list of 7 items 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. 2. Make the Choux Dough: In a medium saucepan, combine the butter, water, salt, and pepper (and cayenne or nutmeg, if using). Bring the mixture to a boil over medium heat. Once the butter is fully melted, remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. 3. Cool the Dough: Let the dough cool slightly for 3-5 minutes. This prevents the eggs from cooking when they are added. 4. Add the Eggs: Add the eggs one at a time, beating well after each addition. The dough should become smooth and shiny. It might look like it’s separating at first, but keep beating, and it will come together. Stir in the grated cheese until evenly distributed. 5. Pipe or Spoon the Dough: Transfer the dough to a piping bag fitted with a large round tip, or use a spoon. Pipe or drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you want uniform shapes, you can smooth the tops with a wet fingertip. 6. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese puffs are golden brown and puffed up. Avoid opening the oven door during the first 15 minutes of baking to prevent them from deflating. 7. Cool and Serve: Remove the cheese puffs from the oven and let them cool slightly on the baking sheets. Serve warm or at room temperature. list end Enjoy these delightful cheese puffs as savory snacks that are perfect for any occasion!

These Parmesan baked potatoes are the ultimate comfort food, combining crispy edges with a tender, fluffy center. With a generous coating of Parmesan cheese and savory herbs, each bite delivers rich, cheesy flavor and delightful crunch. Perfect as side dishes or even snacks, these potatoes are easy to make, requiring just a few ingredients you likely have on hand. The blend of melted Parmesan and spices baked in the potato creates a golden crust that is simply irresistible. INGREDIENTS: list of 7 items ? 4 medium potatoes, halved lengthwise (Russet or Yukon Gold work well) ? 1/3 cup grated Parmesan cheese ? 1 tsp garlic powder ? 1 tsp dried Italian herbs (such as basil, oregano, or rosemary) ? Salt and black pepper, to taste ? 2 tbsp olive oil or melted butter ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 6 items 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. 2. In a small bowl, combine Parmesan cheese, garlic powder, Italian herbs, salt, and pepper. 3. Brush the cut side of each potato half with olive oil or melted butter. Then, dip the cut side into the Parmesan mixture, pressing gently to ensure the cheese and herbs stick well. 4. Place the potatoes, cut side down, on the prepared baking sheet. 5. Bake in the preheated oven for 35–40 minutes, or until the potatoes are tender and the Parmesan crust is golden and crisp. 6. Remove from the oven and let them cool slightly before serving. Garnish with chopped parsley if desired. list end Serve these Parmesan Baked Potatoes warm, and enjoy the crisp, cheesy delight!