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Lemon meringue cheesecake is a luscious, show-stopping dessert that combines the best of two worlds - creamy cheesecake and the bright, tangy flavor of lemon meringue pie. This cheesecake has a buttery graham cracker crust, silky, lemon-infused cheesecake layer and beautiful topping of fluffy, golden brown meringue. The refreshing lemon cuts through the richness of the cheesecake, making each bite light and satisfying. Perfect for celebrations or any time you want to impress, this dessert is sure to be a crowd pleaser with its gorgeous layers and delicious flavor. INGREDIENTS: For the Crust: list of 3 items ? 1 ? cups graham cracker crumbs ? ? cup granulated sugar ? 6 tbsp unsalted butter, melted list end For the Cheesecake Filling: list of 6 items ? 3 (8 oz) packages cream cheese, softened ? 1 cup granulated sugar ? 3 large eggs ? 1 tbsp lemon zest ? ? cup lemon juice ? 1 tsp vanilla extract list end For the Lemon Curd Topping: list of 5 items ? ? cup lemon juice ? ? cup granulated sugar ? 2 large egg yolks ? 2 tbsp cornstarch ? 3 tbsp butter list end For the Meringue: list of 3 items ? 3 large egg whites ? ? tsp cream of tartar ? ? cup granulated sugar list end INSTRUCTIONS: list of 7 items 1. Prepare the Crust: Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. 2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Pour the filling over the cooled crust. 3. Bake the Cheesecake: Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour to prevent cracking. Then refrigerate until completely chilled, about 4 hours. 4. Prepare the Lemon Curd Topping: In a saucepan, whisk together the lemon juice, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat, stir in butter, and let cool. Spread the lemon curd over the chilled cheesecake. 5. Make the Meringue Topping: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. 6. Add the Meringue and Broil: Spread the meringue over the lemon curd layer, creating peaks with a spatula. Broil in the oven on low for 1-2 minutes or use a kitchen torch to brown the meringue until golden. 7. Serve: Chill the cheesecake for at least another hour before serving. list end Enjoy this Lemon Meringue Cheesecake as a stunning dessert that combines creamy, zesty, and fluffy textures in each bite for a truly memorable treat!

These Salisbury steak meatballs are delightful twists on classic Salisbury steak, transforming the dish into bite-sized savory delights. They are perfect for a cozy family dinner or an easy-to-make comfort food craving. Juicy meatballs are simmered in rich, flavorful onion-mushroom gravy, making each bite a burst of savory goodness. Serve them over a bed of mashed potatoes, egg noodles or rice to soak up every drop of the delicious gravy. Ingredients: For the Meatballs: list of 10 items ? 1 pound ground beef ? 1/4 cup bread crumbs ? 1/4 cup milk ? 1 egg ? 1/4 cup finely chopped onion ? 2 cloves garlic, minced ? 1 tablespoon Worcestershire sauce ? 1 teaspoon Dijon mustard ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper list end For the Gravy: list of 8 items ? 2 tablespoons butter ? 1 medium onion, sliced ? 8 ounces mushrooms, sliced ? 2 tablespoons all-purpose flour ? 2 cups beef broth ? 1 tablespoon Worcestershire sauce ? 1 teaspoon Dijon mustard ? Salt and pepper to taste list end Instructions: list of 5 items 1. Prepare the Meatballs: list of 2 items nesting level 1 ? In a large bowl, combine ground beef, bread crumbs, milk, egg, onion, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until well combined. ? Form the mixture into 1-inch meatballs and set them aside. list end nesting level 1 2. Cook the Meatballs: list of 2 items nesting level 1 ? In a large skillet over medium heat, cook the meatballs until browned on all sides. You may need to do this in batches to avoid overcrowding the pan. ? Once browned, remove the meatballs from the skillet and set them aside. list end nesting level 1 3. Make the Gravy: list of 4 items nesting level 1 ? In the same skillet, melt butter over medium heat. Add the sliced onion and mushrooms, and sauté until softened and browned, about 5 minutes. ? Sprinkle flour over the onion and mushroom mixture, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste. ? Gradually whisk in the beef broth, ensuring there are no lumps. Add Worcestershire sauce and Dijon mustard, and stir to combine. ? Bring the gravy to a simmer, allowing it to thicken slightly. Season with salt and pepper to taste. list end nesting level 1 4. Combine Meatballs and Gravy: list of 2 items nesting level 1 ? Return the meatballs to the skillet, spooning gravy over each to coat. ? Reduce the heat to low, cover the skillet, and let the meatballs simmer in the gravy for 10-15 minutes, until cooked through. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Serve the Salisbury steak meatballs hot over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley if desired. list end nesting level 1 list end Enjoy your delicious Salisbury Steak Meatballs, a comforting meal that brings warmth and flavor to your table!

Fresh Southern peach cobbler is a quintessential summer dessert that celebrates the sweet, juicy flavor of ripe peaches. This comforting dish features tender, caramelized peaches nestled beneath golden, buttery biscuit topping. The aroma of cinnamon and nutmeg fills the kitchen as it bakes, making it nearly impossible to resist. Easy to prepare and absolutely delightful when served warm with a scoop of vanilla ice cream or dollop of whipped cream, this cobbler is perfect for gatherings, potlucks, or just as a special treat for yourself. Enjoy the taste of summer with this classic Southern dessert. INGREDIENTS For filling list of 8 items 6 cups fresh peaches, peeled and sliced (about 6-8 peaches) 3/4 cup granulated sugar 1/4 cup brown sugar 1 tablespoon lemon juice1 teaspoon vanilla extract ? 1/2 teaspoon ground ciamon ? 1/4 teaspoon ground nmeg ? 2 tablespoons cornstarcCobbler dish list end For the Topping list of 8 items 1 cup all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted 1/4 cup boiling water 1 tablespoon granulated sugar 1/4 teaspoon ground cinnamon list end INSTRUCTIONS list of 6 items 1. Preheat the oven Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. 2. Prepare peach filling In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, ground cinnamon, ground nutmeg and cornstarch. Stir until the peaches are coated evenly, and the cornstarch is dissolved. Pour the peach mixture in the prepared baking dish, spreading it out evenly. 3. Make topping In a separate bowl, mix together the flour, sugar, baking powder and salt. Stir in the melted butter and boiling water until the mixture forms smooth batter. 4. Assemble the cobbler Drop spoonfuls of the batter over the peach filling, spreading it out as evenly as possible. Batter will spread as it bakes. In a small bowl, mix together the remaining tablespoon of granulated sugar and 1/4 teaspoon ground cinnamon. Sprinkle this cinnamon sugar mixture over the top of the batter. 5. Bake the cobbler Place the baking dish in the preheated oven, and bake for 40 to 45 minutes or until topping is golden brown, and peach filling is bubbly. 6. Cool, and serve Allow the cobbler to cool slightly before serving. Serve warm with vanilla ice cream or whipped cream. list end Enjoy your fresh Southern peach cobbler as a delicious and comforting dessert that captures the essence of summer with its sweet, juicy peaches and buttery topping.

Mediterranean couscous salad is a fresh and vibrant dish that combines fluffy couscous with a medley of Mediterranean-inspired ingredients, like juicy tomato, crisp cucumber, tangy feta and briny olives. Tossed with light olive oil-lemon dressing and fragrant herbs, this salad is as refreshing as it is satisfying. Perfect for picnics, potlucks or a healthy meal prep option, Mediterranean couscous salad is easy to make and can be enjoyed as a main dish or side. It’s a versatile, nutritious dish that captures the flavor of the Mediterranean in every bite. INGREDIENTS list of 9 items ? 1 cup couscous ? 1 cup boiling water or vegetable broth ? 1 cup cherry tomatoes, halved ? 1 cucumber, diced ? 1/2 cup Kalamata olives, halved ? 1/2 cup feta cheese, crumbled ? 1/4 cup red onion, finely chopped ? 1/4 cup fresh parsley, chopped ? 1/4 cup fresh mint, chopped list end For the dressing: list of 4 items ? 1/4 cup olive oil ? Juice of 1 lemon ? 1 clove garlic, minced ? Salt and pepper to taste list end INSTRUCTIONS list of 5 items 1. Cook the couscous: Place the couscous in a large bowl and pour boiling water or vegetable broth over it. Cover and let it sit for 5 minutes, then fluff with a fork and let it cool to room temperature. 2. Prepare the vegetables: While the couscous cools, chop the cherry tomatoes, cucumber, olives, red onion, parsley, and mint. 3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. 4. Assemble the salad: Add the chopped vegetables, olives, and feta cheese to the couscous. Pour the dressing over the salad and toss gently to combine. 5. Serve: Garnish with extra herbs if desired and serve chilled or at room temperature. list end Mediterranean Couscous Salad is a light, refreshing dish that’s packed with flavor and perfect for any occasion. It’s an easy, healthy meal that brings the sunny flavors of the Mediterranean to your table!

Macaroni and cheese casserole is the ultimate comfort food - a rich, creamy and cheesy dish that’s baked to golden perfection. This version takes the beloved classic and elevates it with a creamy, velvety sauce, plenty of gooey cheese, and a satisfying, baked crust on top. It’s an ideal dish for family dinner, potlucks or any occasion you want something hearty and soul-soothing. The combination of sharp cheddar, creamy mozzarella and a hint of Parmesan adds layers of flavor that make each bite irresistible. With crisp bread crumb topping for a little crunch and extra texture, this casserole is the definition of cozy indulgence. INGREDIENTS list of 16 items 1 pound elbow macaroni (or any pasta shape you prefer) 4 tablespoons unsalted butter 1 small onion, finely diced (optional) 2 cloves garlic, minced 2-1/2 cups whole milk 1 cup heavy cream 2 cups shredded sharp cheddar cheese 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 teaspoon Dijon mustard (optional, for depth of flavor) 1/2 teaspoon salt (or to taste) 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground paprika (optional, for color) 1-1/2 cups panko bread crumbs 2 tablespoons butter, melted (for the breadcrumb topping) Fresh parsley (for garnish, optional) list end INSTRUCTIONS list of 7 items 1. Cook the Macaroni Bring a large pot of salted water to a boil, and cook the macaroni, according to the package instructions until al dente, about 7 to 8 minutes. Drain, and set aside. 2. Make cheese sauce In a large saucepan, melt the butter over medium heat. Add the diced onion, and cook until softened and translucent, about 3 to 4 minutes. Add the garlic, and cook for another 30 seconds until fragrant. 3. Create the Creamy Base Stir in the milk and heavy cream, then bring to a simmer, whisking occasionally to combine. Once simmering, reduce the heat to low, and whisk in the Dijon mustard, salt, pepper and paprika. Gradually add the shredded cheddar, mozzarella and Parmesan cheese, stirring until the cheese is completely melted, and the sauce is smooth and creamy. 4. Combine Pasta and Sauce Add the cooked macaroni to the sauce and stir until the pasta is fully coated in the cheese sauce. 5. Assemble the Casserole Transfer the macaroni and cheese mixture in a greased 9 x 13 baking dish. In a small bowl, toss the panko bread crumbs with the melted butter, then sprinkle the bread crumb mixture evenly over the top of the casserole. 6. Bake Preheat the oven to 350°F (175°C). Bake the casserole, uncovered, for 20 to 25 minutes or until the top is golden and crispy, and the cheese is bubbling around the edges. 7. Serve Remove from the oven, and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color, if desired. Serve hot, and enjoy the cheesy goodness! list end

Spiced pumpkin bread is a cozy, aromatic treat that’s perfect for autumn and the holiday season. With its rich pumpkin flavor and warm spices, like cinnamon, nutmeg and clove, this bread brings all the comforting flavor of fall to your table. The bread is moist and tender, thanks to the pumpkin puree, and has just the right amount of sweetness. It’s delicious on its own, or you can spread some butter or cream cheese on a slice for an extra-indulgent snack. Whether you’re enjoying it with your morning coffee or serving it as a dessert, spiced pumpkin bread is sure to be a hit. INGREDIENTS: list of 15 items ? 1 ? cups all-purpose flour ? 1 teaspoon baking soda ? ? teaspoon baking powder ? ? teaspoon salt ? 1 ? teaspoons ground cinnamon ? 1 teaspoon ground nutmeg ? ? teaspoon ground cloves ? ? teaspoon ground ginger ? 1 cup pumpkin puree ? ? cup vegetable oil ? 1 cup granulated sugar ? ? cup brown sugar, packed ? 2 large eggs ? 1 teaspoon vanilla extract ? ? cup water list end INSTRUCTIONS: list of 8 items 1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. 2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. 3. In another bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and water. Mix until the ingredients are fully incorporated and smooth. 4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense. 5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. 6. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 7. Remove from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. 8. Slice and enjoy your Spiced Pumpkin Bread! It can be stored in an airtight container at room temperature for up to 4 days, or you can freeze it for longer storage. list end This Spiced Pumpkin Bread is perfect for sharing with friends and family or enjoying on a quiet autumn afternoon.

This golden rum cake is a show-stopping dessert that boasts rich, buttery flavor infused with the warm essence of rum. Its moist texture comes from a blend of butter and sour cream, while decadent rum glaze ensures every bite is luscious and aromatic. Perfect for holidays, celebrations or whenever you’re craving something a little indulgent, this cake strikes the perfect balance of sweetness and spice. Serve it as is for a simple treat, or pair it with whipped cream and berries for an elegant finish. INGREDIENTS For the Cake list of 11 items 2 cups all-purpose flour 1-1/2 cups granulated sugar 1 stick (1/2 cup) unsalted butter, softened 1/2 cup vegetable oil 4 large eggs 1 cup sour cream 1/2 cup dark rum 1 (3.4 oz) package instant vanilla pudding mix 2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon salt list end For glaze list of 4 items 1 stick (1/2 cup) unsalted butter 1 cup granulated sugar 1/4 cup water 1/2 cup dark rum list end INSTRUCTIONS list of 6 items 1. Preheat and Prepare the Pan Preheat your oven to 325°F (165°C). Generously grease and flour a Bundt pan, ensuring all crevices are coated to prevent sticking. 2. Make batter In a large mixing bowl, beat the butter, sugar and oil until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream, rum and vanilla extract. In a separate bowl, whisk together the flour, pudding mix, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 3. Bake Pour the batter in the prepared Bundt pan, and smooth the top out. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting on a wire rack. 4. Prepare the Glaze While the cake cools, make the glaze. In a saucepan over medium heat, melt the butter, then add the sugar and water. Bring to a boil, and cook for 3 to 4 minutes, stirring constantly. Remove from heat, and stir in the rum. 5. Glaze the Cake While the cake is still warm, slowly spoon the glaze over the top, allowing it to soak in before adding more. Reserve a little glaze for serving, if desired. 6. Serve Allow the cake to cool completely before slicing. Serve with a drizzle of leftover glaze, whipped cream, or fresh berries for a beautiful presentation. list end Enjoy this golden rum cake, and watch it become a favorite at every gathering!

Biscuits and gravy is a classic Southern comfort food dish that brings together flaky, buttery biscuits and rich, creamy sausage gravy. This hearty breakfast or brunch option is perfect for lazy weekends when you want to indulge in something warm and satisfying. The savory gravy is made with crumbled sausage, milk and a hint of spice, creating velvety sauce that perfectly complements the soft, pillowy biscuits. Whether you’re hosting brunch or just craving a taste of the South, this biscuit and gravy recipe is sure to become a favorite in your kitchen. INGREDIENTS list of 2 items For the Biscuits list of 6 items nesting level 1 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cubed 3/4 cup buttermilk list end nesting level 1 For Sausage Gravy list of 7 items nesting level 1 1 lb breakfast sausage (pork or turkey) 1/4 cup all-purpose flour 3 cups whole milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper (optional) list end nesting level 1 list end INSTRUCTIONS list of 3 items 1. Make the Biscuits list of 8 items nesting level 1 Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter in the flour until the mixture resembles coarse crumbs. Pour in the buttermilk and stir until just combined, being careful not to overmix. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2 inch thick. Fold the dough over itself three times, then pat it out again to 1/2 inch thickness. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Bake for 12-15 minutes or until golden brown. Remove from the oven and set aside. list end nesting level 1 2. Prepare sausage gravy list of 5 items nesting level 1 In a large skillet, cook the sausage over medium heat until browned and cooked through, breaking it into crumbles as it cooks. Sprinkle the flour over the cooked sausage and stir to combine, allowing the flour to cook for about 1 minute. Gradually add the milk, stirring constantly, until the mixture comes to a simmer. Continue cooking and stirring until the gravy thickens, about 5-7 minutes. Season the gravy with salt, black pepper, garlic powder, and cayenne pepper (if using). Adjust the seasoning to taste. list end nesting level 1 3. Serve list of 2 items nesting level 1 Split the warm biscuits in half and ladle the sausage gravy over the top. Serve immediately, garnished with a sprinkle of black pepper or chopped parsley if desired. list end nesting level 1 list end Enjoy your biscuits and gravy, a comforting and delicious meal that’s sure to warm your soul!

Creamy garlic mashed potatoes are the ultimate comfort food, combining fluffy potato with rich, buttery and garlicky flavor. Perfect as a side dish for any main course, these mashed potatoes are elevated by the addition of roasted or sauteed garlic, adding depth that takes this classic dish to the next level. Finished by a splash of cream and pat of butter, these potatoes are smooth, velvety and irresistible. Serve them at holiday feasts, weeknight dinners or any occasion a hearty, flavorful side is desired. INGREDIENTS: list of 6 items ? 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks ? 4 cloves garlic, minced or roasted (roasted for a sweeter flavor) ? ? cup unsalted butter, divided ? ? cup heavy cream or whole milk (more if needed) ? Salt and black pepper to taste ? 2 tbsp fresh chives or parsley, chopped (optional, for garnish) list end INSTRUCTIONS: list of 5 items 1. Cook the Potatoes: Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 15-20 minutes or until the potatoes are fork-tender. 2. Prepare the Garlic: While the potatoes are cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Set aside. 3. Drain and Mash: Drain the cooked potatoes and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate. Mash the potatoes using a potato masher or ricer. 4. Add Butter and Cream: Add the remaining butter, sautéed garlic, and heavy cream to the mashed potatoes. Stir until the mixture is smooth and creamy. Add more cream or milk if needed to reach your desired consistency. 5. Season and Serve: Season with salt and black pepper to taste. Transfer to a serving dish and garnish with fresh chives or parsley if desired. list end Enjoy these Creamy Garlic Mashed Potatoes as a deliciously smooth and flavorful side dish that complements any main course, bringing warmth and satisfaction to your meal!

Good Sunday and I wanted to stop in quickly, as I am still out of town to wish all the Mommies a very special and lovely Mother’s Day!? Thank you for your unconditional love, your support, grace and just for being you! I also want to wish all the daddies out there who have to be the Mommy for our children, Grandchildren… May many blessing be poured upon you for staying strong and for keeping our children strong and so loved.? May this day bring you all a warmth of cherished memories, as you remember the precious mother’s who have gained their wings to a better place. May they forever remain in our hearts. Blessings and with a warm heart to all, Sugar Lopez “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

MEDITERRANEAN VEGETABLE SOUP 1 tbsp. olive oil 1 onion, diced 1 carrot, halved lengthwise and sliced 2 stalks celery, sliced 3 cloves garlic, minced 2 cups chicken or beef broth 2 cups water 1 can (14 1/2 ounces) diced tomatoes, not drained 1 tbsp. fresh basil, chopped 1/4 tsp. oregano salt and pepper to taste 1 (15 oz.) can cannellini or white beans, drained and rinsed 1 cup pasta bows (or other small pasta) Parmesan cheese (optional) 1 small head escarole (optional) Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta. Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese. Source: Cooks.com ~~~~~ Rhonda in MO

Gran's Rosemary Roast Chicken Submitted by: Audrey Lett from Newark, DE Originally shared on the web 06/10/2010 4-lb. roasting chicken 1 t. salt 1/4 t. pepper 1 onion, quartered 8 cloves garlic, pressed 1/4 c. fresh rosemary, chopped 1/4 c. butter, melted Place chicken in a greased large roasting pan; sprinkle with salt and pepper. Place onion, garlic and rosemary inside chicken; brush butter over chicken. Bake, uncovered, at 400 degrees for 1-1/2 hours, basting occasionally with pan juices, until golden and juices run clear when pierced. Let stand for several minutes before carving. Serves 4 to 6. Source: Gooseberry Patch ~~~~~ Rhonda in MO

Festive Brunch Frittata Submitted by: Renae Scheiderer from Beallsville, OH Originally shared on the web 01/29/2013 8 eggs 1/2 t. salt 1/8 t. pepper 1/2 c. shredded Cheddar cheese 2 T. butter 2 C. red, green and yellow peppers, chopped 1/4 c. onion, chopped Beat together eggs, salt & pepper. Fold in cheese and set aside. Melt butter over medium heat in a 10” non-stick oven safe skillet. Add peppers and onion to skillet; sauté until tender. Pour eggs over peppers and onion; don’t stir. Cover and cook over medium-low heat about 9 minutes. Eggs are set when frittata is lightly golden on the underside. Turn oven to broil. Move skillet from stovetop to oven; broil top about 5 inches from heat until lightly golden. Serves 6 Source: Gooseberry Patch ~~~~~ Rhonda in MO

Greek Spread Submitted by: Stephanie Doyle from Lincoln University, PA Originally shared on the web 03/24/2011 1 c. plus 1 T. chopped almonds, divided 8-oz. pkg. crumbled feta cheese 7-oz. jar roasted red peppers, drained and chopped 1 clove garlic, chopped 2 8-oz. pkgs. cream cheese, softened 10-oz. pkg. frozen spinach, thawed and drained crackers or toasted pita wedges Line a 2-quart bowl with plastic wrap; sprinkle in one tablespoon almonds. In a separate bowl, mix together 1/2 cup almonds, feta cheese, peppers, garlic, cream cheese and spinach; blend well. Press into bowl over almonds. Cover and chill overnight. Invert onto a serving dish. Remove plastic wrap; press remaining almonds onto the outside. Serve with crackers or pita wedges. Makes about 7 cups Source: Gooseberry Patch ~~~~~ Rhonda in MO

Tangy Watermelon Salad Submitted by: Belva Conner from Hillsdale, IN Originally shared on the web 03/24/2011 14 c. watermelon, cubed 1 red onion, halved and thinly sliced 1 c. green onions, chopped 3/4 c. orange juice 5 T. red wine vinegar 2 T. plus 1-1/2 t. honey 1 T. green pepper, finely chopped 1/2 t. salt 1/4 t. pepper 1/4 t. garlic powder 1/4 t. onion powder 1/4 t. dry mustard 3/4 c. oil In a large bowl, combine watermelon and onion; set aside. In a small bowl, combine orange juice, vinegar, honey, green pepper and seasonings; slowly whisk in oil. Pour over watermelon mixture; toss gently. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Makes about 10 servings. Source: Gooseberry Patch ~~~~~ Rhonda in MO

Chocolate peppermint cookies are festive, indulgent treats with a perfect balance of rich chocolate and refreshing peppermint. These cookies are soft and chewy on the inside with slightly crisp edges, making each bite a delightful texture experience. Infused with cocoa powder and a hint of peppermint extract, these cookies are ideal for holiday gatherings or whenever you crave a chocolate mint fix. Finished by a drizzle of chocolate or sprinkle of crushed candy canes, they’re sure to bring a little holiday cheer to any cookie platter. INGREDIENTS list of 11 items 1 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed 1 large egg 1 tsp peppermint extract 1-3/4 cups all-purpose flour 3/4 cup cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cup chocolate chips Optional: crushed candy canes or chocolate drizzle for topping list end INSTRUCTIONS list of 6 items 1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. Cream Butter and Sugar In a large bowl, beat the softened butter, granulated sugar and brown sugar together until light and fluffy. Add the egg and peppermint extract, mixing until well-combined. 3. Combine Dry Ingredients In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the chocolate chips. 4. Shape the Cookies Scoop tablespoon-sized portions of dough, and roll them in balls. Place them on the prepared baking sheet about 2 inches apart. 5. Bake Bake for 8 to 10 minutes, or until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. 6. Decorate If desired, sprinkle with crushed candy canes or drizzle with melted chocolate once the cookies have cooled. list end Enjoy these chocolate peppermint cookies as festive, minty sweet treats that are perfect for sharing and celebrating the holiday season!

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets dipped in light egg batter, pan-fried to golden perfection and then simmered in bright, tangy lemon butter sauce. This dish is known for its rich, velvety sauce that pairs perfectly with the crispy chicken, creating a balance of texture and flavor. Whether served over pasta, rice or alongside roasted vegetables, chicken Francese is a delicious and elegant meal surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions. Ingredients: list of 12 items 4 boneless, skinless chicken breasts (pounded thin) 1/2 cup all-purpose flour 2 large eggs 2 tablespoons water 2 tablespoons olive oil 2 tablespoons butter 1/2 cup chicken broth 1/2 cup dry white wine (optional) 1/4 cup fresh lemon juice (about 1 lemon) 2 tablespoons fresh parsley, chopped Salt and pepper, to taste Lemon slices (for garnish) list end Instructions: list of 6 items 1. Prepare the chicken Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess. 2. Make egg batter In a shallow bowl, beat the eggs with 2 tablespoons of water. Dip each floured chicken breast into the egg mixture, coating both sides. 3. Cook the chicken In a large skillet, heat the olive oil and 1 tablespoon butter over medium-high heat. Fry the chicken breast for 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside. 4. Make sauce In the same skillet, add the chicken broth, white wine and lemon juice. Bring to a simmer, and cook for 3 to 4 minutes to reduce slightly. Stir in the remaining tablespoon of butter to create smooth, glossy sauce. 5. Return the chicken Add the chicken back to the skillet and simmer for another 2-3 minutes, spooning the sauce over the top to coat. 6. Serve Garnish the Chicken Francese with fresh parsley and lemon slices. Serve with pasta, rice, or your favorite sides. list end This chicken Francese is a flavorful, elegant dish with a perfect blend of crispy chicken and tangy lemon sauce that will impress any guest!

Baked artichoke-spinach dip is a creamy, savory appetizer that’s always a crowd pleaser. This warm dip combines tender spinach and tangy artichoke with rich cream cheese, sour cream and Parmesan, creating a deliciously cheesy dish that’s perfect for parties, game day or holiday gatherings. Baked to golden, bubbly perfection, it’s best served with fresh bread, crackers or veggies for dipping. Simple to make and loaded with flavor, this dip is a must-have for any occasion. Ingredients list of 9 items 1 (10 oz) package frozen spinach, thawed and drained 1 (14 oz) can artichoke hearts, drained and chopped 8 oz cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced Salt and pepper, to taste list end Instructions list of 6 items 1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish. 2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and garlic. Mix until smooth and creamy. 3. Stir in the drained spinach and chopped artichokes until well combined. Season with salt and pepper to taste. 4. Spread the mixture evenly into the prepared baking dish. 5. Bake for 20-25 minutes, or until the dip is hot and bubbly, with a golden top. 6. Serve immediately with sliced bread, crackers, or fresh vegetables for dipping. list end This warm, cheesy baked artichoke-spinach dip is the perfect appetizer for any gathering, delivering bold flavor in every bite!

Arugula & Nectarine Salad Enjoy this recipe from Delicious Recipes for Diabetics. Submitted by: Rita Miller from Lincolnwood, IL 1/4 c. balsamic vinegar 1 T. Dijon mustard 1 T. honey 1/4 t. salt 1/2 t. pepper 2 T. extra-virgin olive oil 1/4 lb. fresh arugula, torn 2 ripe nectarines, halved, pitted and sliced 1/4 c. chopped walnuts 1/2 c. crumbled reduced-fat feta cheese Combine vinegar, mustard, honey, salt and pepper in a shaker jar. Add oil; shake until blended. Divide arugula among 4 salad plates; arrange nectarine slices over arugula. Sprinkle with walnuts and cheese; drizzle with salad dressing. Makes 4 servings. Nutrition Per 开云体育: 155 calories, 11g fat, 3g sat fat, 11mg cholesterol, 254mg sodium, 12g carbohydrate, 2g fiber, 10 sugars, 4g protein Exchanges: ? high fat meat; ? fruit; 1? fat Source: Gooseberry Patch ~~~~~ Rhonda in MO

BAKED POTATO SALAD Recipe By : 开云体育 Size : 4 Preparation Time :0:00 Categories : Casseroles Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Potatoes,Idaho,medium-size Water 1 1/3 ts Salt 2 tb Salad oil 1/2 c Onion,chopped 1 t Mustard,prepard 1/4 ts Celery seed 2 tb Cider vinegar 1/2 c Green pepper,diced 1/4 c Carrot,shredded 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. 4. Heat oil in a medium-size skillet; saute onion until soft. 5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. 7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. 8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. 9. Cover with remaining potato mixture and cheese. 10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Source: Recipe Source ~~~~~ Rhonda in MO