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Crisp Sugar Cookies Total TimePrep: 15 min. + chilling Bake: 10 min./batch Yield8 dozen Test Kitchen Approved My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. —Evelyn Poteet, Hancock, Maryland Ingredients 1 cup butter, softened 2 cups sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 5 cups all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup 2% milk Directions In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Nutrition Facts 2 each: 117 calories, 4g fat (2g saturated fat), 19mg cholesterol, 105mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 2g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Dark Chocolate Creme Brulee Treat yourself and your loved ones to the smooth chocolaty taste of a truly luxurious dessert. Dark Chocolate Creme Brulee is a sophisticated combination of vanilla and rich dark chocolate, topped with caramelized sugar. Prep: 20 min | Cook: 50 min | Cool: 7 hr | Yield: 6 servingsIngredients 1 cup whipping cream 1 cup Half-and-Half 1/2 teaspoon vanilla extract 4 ounces Nestlé? Toll House Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into small pieces or 2/3 cup Nestlé? Toll House Semi-Sweet Chocolate Morsels 4 large egg yolks 1/2 cup granulated sugar 6 teaspoons granulated sugar, dividedInstructions Heat oven to 300 degrees F. Place cream, Half-and-Half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth. Whisk egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture. Pour mixture through fine sieve into six 4 ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1 inch depth. Bake for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight. Heat broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.Nutrition Per serving: Calories: 380 Calories from Fat: 240 Total Fat: 27g Saturated Fat: 16g Cholesterol: 210mg Sodium: 25mg Carbohydrates: 30g Dietary Fiber: 1g Sugars: 25g Protein: 4gAttribution Recipe and photo used with permission from: Nestlé? and Meals.com Source: Recipe Goldmine ~~~~~ Rhonda in MO

Chocolate Mint Layer Cake Ingredients Cake 1 cup Nestlé? mint chocolate chips 1 1/4 cups water, divided 2 1/4 cups unbleached flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 cups brown sugar, firmly packed 1/2 cup butter, softened 3 large eggs Chocolate Mint Frosting 1/2 cup Nestlé? mint-chocolate chips 1/4 cup butter 1 teaspoon vanilla extract 1/4 teaspoon salt 3 cups confectioners' sugar 6 tablespoons milk Garnishes Chocolate Leaves Chocolate Curls Chocolate GratingsInstructions Heat oven to 375 degrees F. Grease and flour two 9-inch round baking pans. Cake In a small saucepan, combine mint-chocolate chips and 1/4 cup of the water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth; Cool for 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water. Pour into prepared baking pans. Bake for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired. Chocolate Mint Frosting Combine over hot (not boiling) water, the mint-chocolate chips and butter; stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached. Garnishes Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. Source: Recipe Goldmine ~~~~~ Rhonda in MO

Banana Cream Pie Yield: 6 to 8 servingsIngredients 1 (9 inch) pastry shell, unbaked 4 ounces cream cheese, softened 1 1/2 cups cold milk + 2 tablespoons 1 (3.4 ounce) box instant vanilla pudding and pie filling 2 bananas 2 cups whipping creamInstructions Prepare pastry shell according to directions; cool. Set aside. With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes. Add 2 tablespoons milk and mix, scraping sides of bowl, until cream cheese is creamy and lump-free. Add remaining Milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes. Meanwhile, slice bananas and place in a single layer on the bottom of the cooled pastry shell. Pour pudding mixture over bananas. Refrigerate for 1 hour. Whip cream until stiff peaks form and pipe or spread onto pie. Refrigerate for 1 or more hours; slice and serve.Attribution Recipe and photo used with permission from: Dairy Farmers of Wisconsin Source: Recipe Goldmine ~~~~~ Rhonda in MO

Angel Bavarian Cake Ingredients 1 angel food cake mix 2 cups milk 4 eggs, separated 1 cup granulated sugar 2 tablespoons flour Pinch of salt 1 1/2 envelopes Knox unflavored gelatine 1/4 cup bourbon 1/4 teaspoon vanilla extract 1 pint cream, whipped 1 small can coconutInstructions Prepare angel food cake according to directions on box. Let cool. Scald 2 cups milk. In top of double boiler, mix egg yolks, sugar, flour and salt. Add milk slowly. Cook until slightly thick over hot, not boiling water. While hot, add gelatin soaked in bourbon. When cool, fold in whipped egg whites, vanilla extract and whipped cream. Break up angel food cake. In an angel food pan, alternate layers of cake and custard. Cover and refrigerate overnight. Unmold. Serve with sprinkled coconut. Source: Recipe Goldmine ~~~~~ Rhonda in MO

Sweet and sour red cabbage is a vibrant, tangy side dish that perfectly complements a variety of meals, adding a pop of color and flavor to your plate. This recipe combines the crispness of red cabbage with a delightful blend of sweet apple, tangy vinegar and aromatic spices, creating a harmonious balance that excites the taste buds. Cooked until tender, this dish offers refreshing crunch and is both nutritious and visually appealing. Whether served alongside roasted meat, sausage or as part of a festive feast, sweet and sour red cabbage is sure to be a hit! INGREDIENTS: list of 10 items ? 1 medium head of red cabbage, thinly sliced ? 1 medium onion, thinly sliced ? 1 apple (such as Granny Smith or Honeycrisp), peeled and diced ? 2 tbsp olive oil ? ? cup apple cider vinegar ? ? cup brown sugar ? 1 tsp caraway seeds (optional) ? ? tsp salt ? ? tsp black pepper ? ? cup water list end INSTRUCTIONS: list of 6 items 1. Sauté the Onion: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until softened. 2. Add Cabbage and Apple: Stir in the sliced red cabbage and diced apple, cooking for an additional 5 minutes until the cabbage starts to wilt. 3. Combine Remaining Ingredients: In a small bowl, mix the apple cider vinegar, brown sugar, caraway seeds (if using), salt, black pepper, and water. Pour this mixture over the cabbage and apple. 4. Simmer: Reduce the heat to low, cover, and let the mixture simmer for about 30-35 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together. 5. Taste and Adjust: Taste the dish and adjust the seasoning if needed. If you prefer it sweeter, add a bit more brown sugar. 6. Serve: Serve warm or at room temperature as a delicious side dish to your favorite main courses. list end This sweet and sour red cabbage recipe not only enhances your meal with its bright flavor but also provides a nutritious addition to your dining experience!

French apple pie is a classic and elegant twist on traditional apple pie, combining the comforting flavor of baked apple with rich, buttery streusel topping. This pie features a flaky crust filled with tender, spiced apple and is topped with a crunchy, cinnamon-scented crumble. The contrast between the soft, juicy apple and crisp streusel makes this pie irresistible. It’s perfect for fall or holiday gatherings and is best served warm with a scoop of vanilla ice cream or dollop of whipped cream. If you’re looking for a pie that’s both comforting and sophisticated, French apple pie is the way to go. INGREDIENTS: Crust: list of 1 items ? 1 9-inch pie crust (homemade or store-bought) list end Filling: list of 7 items ? 6 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well) ? 1/2 cup granulated sugar ? 1/4 cup brown sugar ? 1 teaspoon ground cinnamon ? 1/4 teaspoon ground nutmeg ? 1 tablespoon lemon juice ? 2 tablespoons all-purpose flour list end Streusel Topping: list of 4 items ? 1/2 cup all-purpose flour ? 1/3 cup brown sugar ? 1/2 teaspoon ground cinnamon ? 1/4 cup unsalted butter, cold and cubed list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Set aside. 2. Prepare the Filling: In a large mixing bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour until the apples are evenly coated. 3. Fill the Pie Crust: Pour the apple mixture into the prepared pie crust, spreading it out evenly. 4. Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the topping resembles coarse crumbs. 5. Top the Pie: Sprinkle the streusel topping evenly over the apples. 6. Bake the Pie: Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the apples are tender and the streusel is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil. 7. Cool and Serve: Allow the pie to cool for at least 30 minutes before serving. Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat. list end This French apple pie is a perfect combination of sweet, spiced apples and a buttery crumble, making it an ideal dessert for any fall or holiday occasion!

Turkey tamales are delicious and flavorful twists on traditional tamales, perfect for using up leftover turkey or just enjoying as lighter alternatives to pork or chicken. Wrapped in softened corn husks and filled with tender, spiced turkey and masa, these tamales are steamed to perfection, creating hearty, comforting dishes. Savory filling, combined with the soft, slightly sweet masa, makes for a delightful meal that can be enjoyed with salsa, sour cream or guacamole. Whether for a family gathering or festive occasion, turkey tamales bring a taste of tradition with a new, flavorful twist. INGREDIENTS: FOR THE FILLING: list of 6 items ? 3 cups cooked, shredded turkey (leftover turkey works well) ? 1 cup red enchilada sauce or salsa verde ? 1 teaspoon ground cumin ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? Salt and pepper to taste list end FOR THE MASA (DOUGH) list of 5 items ? 2 cups masa harina (corn flour for tamales) ? 1 1/2 teaspoons baking powder ? 1 teaspoon salt ? 2/3 cup lard or vegetable shortening ? 2 cups turkey or chicken broth (warm) list end FOR ASSEMBLY: list of 2 items ? 20-25 dried corn husks (soaked in warm water for 30 minutes) ? Extra enchilada sauce or salsa for serving list end INSTRUCTIONS: list of 6 items 1. Prepare the filling: In a large bowl, combine the shredded turkey with the enchilada sauce (or salsa verde), cumin, garlic powder, onion powder, salt, and pepper. Mix until the turkey is well-coated and seasoned. Set aside. 2. Make the masa dough: In a large mixing bowl, whisk together the masa harina, baking powder, and salt. In a separate bowl, beat the lard or vegetable shortening until light and fluffy. Gradually add the masa harina mixture to the lard, alternating with warm turkey or chicken broth, and mix until a soft, spreadable dough forms. The dough should be moist but not too sticky. 3. Prepare the corn husks: Soak the dried corn husks in warm water for at least 30 minutes to soften them. Drain and pat them dry before use. 4. Assemble the tamales: Take a softened corn husk and spread about 2-3 tablespoons of masa dough in the center, leaving space at the top and bottom. Add 1-2 tablespoons of the turkey filling in the center of the masa. Fold the sides of the corn husk over the filling, then fold up the bottom to create a secure package. 5. Steam the tamales: Place the assembled tamales upright in a steamer basket or large pot with a steamer insert. Steam the tamales over simmering water for 1 1/2 to 2 hours, checking occasionally to ensure there’s enough water in the pot. The tamales are ready when the masa easily pulls away from the corn husk. 6. Serve: Remove the tamales from the steamer and let them cool slightly before serving. Serve with extra enchilada sauce or salsa, and garnish with fresh cilantro or sour cream if desired. list end Turkey tamales are flavorful, comforting ways to enjoy classic dishes with leaner protein, offering a delicious twist on traditional tamales!

Chicken Artichoke Rolls Yield: 8 to 10 servingsIngredients 1 (8 1/2 ounce) can artichokes, drained 1 (8 ounce) package cream cheese About 2 tablespoons lemon juice 1 (8 ounce) package sharp Cheddar cheese, grated 10 skinned and boned chicken breast halves, flattened All-purpose flour 1 (10 1/2 ounce) can cream of chicken soup (undiluted)Instructions Chop drained artichoke hearts and mix with cream cheese, lemon juice and grated cheese. Roll mixture into 10 small balls. Place each cheese and artichoke ball in center of each flattened chicken breast. Roll up chicken breasts and secure with wooden picks. Dust each chicken roll with flour and fry until lightly browned. Place in a 9 x 13 inch casserole dish. Mix leftover cheese and artichoke mixture with undiluted cream of chicken soup and pour over chicken rolls. Bake in a preheated 350 degrees F oven for 1 hour. Notes May be frozen before baking. Thaw and bake at 350 degrees for 1 hour. Source: Recipe Goldmine ~~~~~ Rhonda in MO

RECIPE COURTESY OF FOOD NETWORK KITCHEN Chicken Alfredo Manicotti rated 4.0 of 5 stars 20 Reviews Level: Easy Total: 1 hr 30 min Active: 45 min Yield: 6 servings Nutrition Info We save some time by piping the chicken, cheese and spinach filling directly into uncooked manicotti shells, then letting them bake to perfection in a creamy, rich Alfredo sauce. Comfort pasta at its best. Save Recipe Ingredients Deselect AllAlfredo Sauce: 6 strips thick-cut bacon, diced 3 cloves garlic, minced 1 large leek (about 10 ounces), white and light green parts, thinly sliced 2 1/2 cups half-and-half 1/2 cup freshly grated Parmesan Pinch crushed red pepper flakes Juice of 1/2 lemon 4 ounces cream cheese, at room temperature 1/2 cup fresh parsley leaves, chopped, plus more for garnish Kosher salt and freshly ground black pepper Filling: One 10-ounce box frozen chopped spinach, thawed and drained 2 1/2 cups ricotta cheese (about 1 pound) 1 cup diced rotisserie chicken 3/4 cup shredded Italian blend cheese Pinch crushed red pepper flakes Juice of 1/2 lemon Kosher salt and freshly ground black pepper Pasta: One 8-ounce box manicotti 1/2 cup shredded Italian blend cheese Add to Shopping ListView Shopping ListIngredient Substitutions Directions WATCH Watch how to make this recipe. Chicken Alfredo Manicotti Get Chicken Alfredo Manicotti Recipe from Food Network Special equipment: a large disposable piping bag or resealable plastic bag Preheat the oven to 350 degrees F. For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve. Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper. For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag. For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes. Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley. Source: Food Network ~~~~~ Rhonda in MO

RECIPE COURTESY OF TIFFANI THIESSEN Roasted Chicken with Orange Glaze rated 5.0 of 5 stars 3 Reviews Level: Easy Total: 1 hr 20 min (includes resting time) Active: 20 min Yield: 4 servings Nutrition Info Save Recipe Ingredients Deselect AllOrange Citrus Glaze: 1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey 2 tablespoons fresh oregano, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 1/2 cup canola oil Roasted Asparagus with Orange Glaze, optional, recipe followsChicken: 4 boneless skin-on chicken breasts 2 tablespoons canola oil Kosher salt and freshly ground black pepper ORANGE CITRUS GLAZE: 1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey 2 tablespoons fresh oregano, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 1/2 cup canola oilASPARAGUS: 1 pound asparagus, trimmed 1 tablespoon olive oil Kosher salt and freshly ground pepper Freshly grated orange zest, for garnish Add to Shopping ListView Shopping ListIngredient Substitutions Directions For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet. Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.ASPARAGUS: For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F. Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes. Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Recipe courtesy of Tiffani Thiessen Source: Food Network ~~~~~ Rhonda in MO

Pumpkin Loaf is a deliciously moist and flavorful quick bread perfect for the fall season or any time you’re craving a taste of autumn. With warm spices, like cinnamon, nutmeg and clove, this loaf has cozy, aromatic flavor that complements the natural sweetness of pumpkin. The texture is soft and tender, making it ideal for breakfast, a snack or even dessert. This easy-to-make pumpkin loaf can be enjoyed on its own or topped with a cream cheese spread for an extra-indulgent treat. INGREDIENTS: list of 14 items ? 1 3/4 cups all-purpose flour ? 1 tsp baking soda ? 1/2 tsp baking powder ? 1/2 tsp salt ? 2 tsp ground cinnamon ? 1/2 tsp ground nutmeg ? 1/4 tsp ground cloves ? 1/4 tsp ground ginger ? 1 cup pumpkin purée (not pumpkin pie filling) ? 1 cup granulated sugar ? 1/2 cup light brown sugar, packed ? 1/2 cup vegetable oil ? 2 large eggs ? 1 tsp vanilla extract list end INSTRUCTIONS: list of 7 items 1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. 3. In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. 4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. 5. Pour the batter into the prepared loaf pan and smooth the top. 6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. 7. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. list end Enjoy this pumpkin loaf warm or at room temperature, and feel free to add a spread of butter or cream cheese for an extra layer of flavor!

RECIPE COURTESY OF GIADA DE LAURENTIIS Moroccan Lemon Chicken rated 4.7 of 5 stars 15 Reviews Level: Easy Total: 1 hr Active: 25 min Yield: 4 servings Nutrition Info Save Recipe Ingredients Deselect All 2 tablespoons olive oil 4 bone-in, skin-on chicken breast halves 1 1/4 teaspoons kosher salt 1 shallot, chopped 1 preserved lemon, inside discarded, skin thinly sliced 1/2 cup pitted mixed marinated olives, halved 1/2 cup sun-dried tomatoes in oil, drained and chopped 1 cup white wine 1 cup low-sodium chicken broth 4 sprigs oregano 2 tablespoons chopped Italian parsley Chive blossoms, for garnish, optional Add to Shopping ListView Shopping ListIngredient Substitutions Directions WATCH Watch how to make this recipe. Moroccan Lemon Chicken Get Moroccan Lemon Chicken Recipe from Food Network Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce. In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley. Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using. Source: Food Network ~~~~~ Rhonda in MO

RECIPE COURTESY OF TIA MOWRY One-Pan Roast Chicken with Vegetables rated 4.7 of 5 stars 12 Reviews Level: Easy Total: 1 hr 10 min Active: 30 min Yield: 4 to 6 servings Nutrition Info Save Recipe Ingredients Deselect All 6 skin-on, bone-in chicken thighs Kosher salt and black pepper 1/4 cup olive oil 1 pound baby Yukon Gold potatoes, scrubbed and cut into 1-inch chunks 10 cloves garlic 10 pearl onions 7 sprigs fresh thyme, leaves stripped, plus 6 sprigs 2 parsnips, peeled and sliced 1-inch thick 1 lemon, thinly sliced Add to Shopping ListView Shopping ListIngredient Substitutions Directions Preheat the oven to 425 degrees F. Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate. Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes. Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs. Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes. Source: Food Network ~~~~~ Rhonda in MO

Crack pie is a dessert that gained a cult following, thanks to its irresistibly sweet, buttery filling and an oat cookie crust that’s both chewy and crispy. Imagine rich, gooey filling made from a combination of butter, sugar and cream, nestled in a cookielike crust. It’s the ultimate combination of caramelized sugar, a hint of salt and melt-in-your-mouth goodness. This pie is perfect for those who enjoy rich and indulgent desserts with a balance of texture and flavor. Whether you’re serving it for a holiday gathering or just treating yourself, crack pie is sure to be a memorable dessert. INGREDIENTS For the Crust: list of 9 items ? ? cup unsalted butter, softened ? ? cup brown sugar ? 3 tablespoons granulated sugar ? 1 large egg ? ? cup rolled oats ? ? cup all-purpose flour ? ? teaspoon baking powder ? ? teaspoon baking soda ? ? teaspoon salt list end For the Filling: list of 9 items ? 1 ? cups granulated sugar ? ? cup brown sugar ? ? cup nonfat dry milk powder ? ? cup cornstarch ? 1 ? teaspoons salt ? 1 cup unsalted butter, melted ? ? cup heavy cream ? 8 large egg yolks ? 1 teaspoon vanilla extract list end INSTRUCTIONS list of 5 items 1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan and set aside. 2. Make the Oat Cookie Crust: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg. Cookie list of 3 items nesting level 1 ? In a separate bowl, combine oats, flour, baking powder, baking soda, and salt. Mix these dry ingredients into the butter mixture until just combined. ? Spread the mixture evenly onto a parchment-lined baking sheet and bake for 15 minutes or until golden brown. Let it cool completely. ? Once cooled, crumble the cookie into a large bowl and add 3 tablespoons of melted butter. Press the crumbled cookie mixture firmly into the bottom and up the sides of the prepared pie pan. list end nesting level 1 3. Prepare the Filling: In a large bowl, whisk together granulated sugar, brown sugar, dry milk powder, cornstarch, and salt. list of 1 items nesting level 1 ? Add the melted butter, heavy cream, egg yolks, and vanilla extract. Mix until smooth and well combined. list end nesting level 1 4. Assemble the Pie: Pour the filling into the prepared crust. Bake in the preheated oven at 350°F (175°C) for 30 minutes. Then, reduce the heat to 325°F (160°C) and continue baking for an additional 20 minutes, or until the filling is set and slightly jiggly in the center. 5. Cool and Serve: Let the pie cool completely at room temperature. Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight. Dust with powdered sugar before serving. list end Enjoy your decadent Crack Pie with a glass of milk or a cup of coffee for a delightful dessert experience!

Turkey leg pot roast is a hearty and flavorful dish that combines the rich taste of slow-cooked turkey legs with tender vegetables and savory broth. This dish is perfect for a comforting family dinner, offering a delicious alternative to traditional beef pot roast. The long, slow cooking process allows the turkey to become incredibly tender, with the vegetables soaking up all the savory juice. Serve this dish with mashed potatoes, rice or crusty bread to soak up the flavorful broth. Ingredients: list of 16 items ? 2 large turkey legs (drumsticks and thighs attached, if possible) ? Salt and freshly ground black pepper, to taste ? 2 tablespoons olive oil ? 1 large onion, chopped ? 3 cloves garlic, minced ? 4 carrots, peeled and cut into large chunks ? 3 celery stalks, cut into large chunks ? 4 medium potatoes, peeled and quartered ? 2 cups chicken or turkey broth ? 1/2 cup white wine (optional) ? 1 tablespoon tomato paste ? 1 teaspoon dried thyme ? 1 teaspoon dried rosemary ? 2 bay leaves ? 1 tablespoon Worcestershire sauce ? 1 tablespoon fresh parsley, chopped (for garnish) list end Instructions: list of 6 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 300°F (150°C). list end nesting level 1 2. Season and Brown the Turkey Legs: list of 2 items nesting level 1 ? Pat the turkey legs dry with paper towels and season them generously with salt and freshly ground black pepper. ? In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the turkey legs and brown them on all sides, about 4-5 minutes per side. Remove the turkey legs from the pot and set them aside. list end nesting level 1 3. Sauté the Aromatics: list of 1 items nesting level 1 ? In the same pot, add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute, until fragrant. list end nesting level 1 4. Add the Vegetables and Liquid: list of 2 items nesting level 1 ? Add the carrots, celery, and potatoes to the pot, stirring to combine with the onions and garlic. Stir in the tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce. ? Pour in the chicken or turkey broth and white wine (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. list end nesting level 1 5. Roast the Turkey Legs: list of 2 items nesting level 1 ? Return the browned turkey legs to the pot, nestling them among the vegetables. Cover the pot with a lid and transfer it to the preheated oven. ? Roast the turkey legs for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone, and the vegetables are cooked through. list end nesting level 1 6. Finish and Serve: list of 2 items nesting level 1 ? Remove the pot from the oven and discard the bay leaves. If desired, skim any excess fat from the surface of the broth. ? Transfer the turkey legs and vegetables to a serving platter. Spoon some of the cooking liquid over the top, and garnish with chopped fresh parsley. list end nesting level 1 list end Serve this turkey leg pot roast with the remaining broth on the side, along with your favorite side dishes, like mashed potatoes, rice or crusty bread, to soak up the delicious gravy. Enjoy this comforting and hearty meal that’s perfect for a cozy dinner!

Smothered chicken breast is a comforting and flavorful dish that combines tender, juicy chicken with rich and creamy gravy. This Southern-inspired recipe features chicken breast seasoned and pan-fried to golden perfection, then smothered in savory gravy made with onion, garlic and a touch of cream. The result is a deliciously satisfying meal that’s perfect for weeknight dinners or special occasions. Serve it over mashed potatoes, rice or with a side of your favorite vegetables to soak up all the delicious sauce. Easy to make yet full of comforting flavor, smothered chicken breast is sure to become a family favorite. INGREDIENTS: list of 14 items ? 4 boneless, skinless chicken breasts ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon paprika ? Salt and freshly ground black pepper, to taste ? 1/2 cup all-purpose flour ? 4 tablespoons unsalted butter, divided ? 2 tablespoons olive oil ? 1 medium onion, thinly sliced ? 3 cloves garlic, minced ? 1 1/2 cups chicken broth ? 1/2 cup heavy cream ? 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) ? Fresh parsley, chopped for garnish (optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Chicken: list of 2 items nesting level 1 ? Season the chicken breasts with garlic powder, onion powder, paprika, salt, and freshly ground black pepper on both sides. ? Dredge each chicken breast in the flour, shaking off any excess. list end nesting level 1 2. Cook the Chicken: list of 2 items nesting level 1 ? In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. ? Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. list end nesting level 1 3. Make the Gravy: list of 6 items nesting level 1 ? In the same skillet, add the remaining 2 tablespoons of butter. ? Add the sliced onions and sauté until they are soft and caramelized, about 8-10 minutes. ? Stir in the minced garlic and cook for another 1-2 minutes until fragrant. ? Sprinkle 1 tablespoon of the leftover flour over the onions and stir to combine, cooking for 1 minute to eliminate the raw flour taste. ? Gradually add the chicken broth, stirring constantly, and bring the mixture to a simmer. ? Stir in the heavy cream and thyme, and continue to simmer until the gravy thickens, about 5 minutes. list end nesting level 1 4. Smother the Chicken: list of 2 items nesting level 1 ? Return the cooked chicken breasts to the skillet, nestling them into the gravy. ? Spoon some of the gravy over the chicken to smother them, then cover the skillet and simmer on low heat for 5-7 minutes to allow the flavors to meld. list end nesting level 1 5. Serve: list of 2 items nesting level 1 ? Garnish with chopped fresh parsley if desired. ? Serve the smothered chicken breasts with your choice of sides, such as mashed potatoes, rice, or steamed vegetables. list end nesting level 1 list end Enjoy your rich and comforting smothered chicken Breast, a perfect dish for any cozy meal!

Good morning, For all my Latinas in the group, today I wish you a blessed Mother’s Day! Today in Mexico, the Mamasitas(mamas) are being celebrated. Enjoy this dish: Honor the women in your life with a special brunch! Got brunch plans for Mother’s Day? Celebrate the moms, mother figures, or women in your life with a special breakfast or brunch. Check out this diabetes-friendly Turkey Sausage and Egg Casserole recipe from Diabetes Food Hub?! https://diabetesfoodhub.org/recipes/turkey-sausage-and-egg-casserole Nutrition facts 10 开云体育s 开云体育 Size 1 slice Amount per serving Calories 90 % Daily value* Total Fat 2g 3% Saturated Fat 0.5g 3% Trans Fats 0g Cholesterol 10mg 3% Sodium 310mg 13% Total Carbohydrate 8g 3% Dietary Fiber 1g 4% Total Sugars 3g Added Sugars 0g 0% Potassium 10mg <1% Ingredients: 1/2 cup green onions (chopped) 2 Cup nonfat milk nonstick cooking spray 1/2 tsp. mustard powder 1/4 tsp. salt (optional) 1/4 tsp. black pepper 16 oz. egg substitute 4 slice whole wheat bread (cut into 1/2–inch cubes) 3 pre-cooked turkey breakfast sausage patties (diced) 1/4 cup reduced-fat, shredded cheddar cheese Directions: 1. Preheat oven to 350 degree F. 2. Coat a 9x13 baking dish with cooking spray. 3. In a medium bowl, whisk together nonfat milk, green onions, dry mustard, salt (optional), pepper, and egg substitute. 4. Place bread cubes and sausage on the bottom of the baking dish, pour egg mixture evenly over bread and sausage. 5. Top with cheddar cheese. 6. Cover pan with aluminum foil and bake for 20 minutes. 7. Remove foil and bake for an additional 40 minutes. 8. Remove from oven and let cool for 20 minutes, then cut into 10 equal slices. Friendly hint: if you substitute the bread for hashbrowns, just know that the carb and sugar number will slightly change. “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Green beans with caramelized shallots is a simple yet elegant side dish that combines the crisp freshness of green beans with the sweet flavor of slowly caramelized shallot. The caramelization process brings out the natural sweetness of shallot, which pairs beautifully with the tender, slightly crisp green beans. This dish is perfect for holiday dinner or weeknight meals, adding a touch of sophistication to your table, while still being quick and easy to prepare. It’s a flavorful, veggie-packed accompaniment that elevates any main course. Ingredients: list of 7 items ? 1 lb fresh green beans, trimmed ? 3-4 large shallots, thinly sliced ? 2 tbsp olive oil ? 1 tbsp butter ? 1 tsp sugar (optional, to help caramelize the shallots) ? Salt and pepper, to taste ? 1 tsp balsamic vinegar (optional, for extra flavor) list end Instructions: list of 4 items 1. Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, until they are bright green and tender-crisp. Drain and immediately transfer the green beans to an ice water bath to stop the cooking. Drain again and set aside. 2. Caramelize the shallots: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced shallots and cook, stirring occasionally, for about 10-15 minutes, until they become golden brown and caramelized. If desired, sprinkle in the sugar to help the caramelization process. Season with a pinch of salt and pepper. 3. Sauté the green beans: Add the blanched green beans to the skillet with the caramelized shallots. Toss everything together and cook for another 2-3 minutes, until the beans are warmed through. If using, drizzle with balsamic vinegar for an added layer of flavor. 4. Serve: Transfer the green beans and shallots to a serving dish and season with additional salt and pepper if needed. list end Green beans with caramelized shallots is a perfect balance of flavor and texture, making it a delicious and sophisticated side that complements any meal!

Tuna casserole is classic comfort food that brings together tender pasta, flaked tuna and creamy, savory sauce, all topped with a crispy, golden bread crumb crust. This hearty and satisfying dish is perfect for busy weeknights or cozy family dinner, offering a delicious way to enjoy pantry staples in a warm, home-cooked meal. Easy to prepare and always a crowd pleaser, tuna casserole is a timeless favorite everyone will love. INGREDIENTS: list of 14 items ? 12 ounces egg noodles ? 2 tablespoons butter ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 cup frozen peas and carrots ? 2 cans (5 ounces each) tuna, drained and flaked ? 1 can (10.5 ounces) cream of mushroom soup ? 1 cup milk ? 1 cup shredded cheddar cheese ? Salt and pepper, to taste ? 1/2 cup breadcrumbs ? 1/4 cup grated Parmesan cheese ? 2 tablespoons melted butter ? 2 tablespoons chopped fresh parsley (optional) list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). list end nesting level 1 2. Cook the Noodles: list of 2 items nesting level 1 ? Bring a large pot of salted water to a boil. ? Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside. list end nesting level 1 3. Prepare the Sauce: list of 7 items nesting level 1 ? In a large skillet, melt 2 tablespoons of butter over medium heat. ? Add the chopped onion and cook until softened, about 3-4 minutes. ? Add the minced garlic and cook for another minute, until fragrant. ? Stir in the frozen peas and carrots, and cook until heated through, about 2-3 minutes. ? Add the drained tuna, cream of mushroom soup, and milk to the skillet. Stir to combine. ? Stir in the shredded cheddar cheese until melted and smooth. ? Season with salt and pepper to taste. list end nesting level 1 4. Combine and Assemble: list of 2 items nesting level 1 ? Add the cooked egg noodles to the skillet and gently toss to combine with the sauce. ? Transfer the noodle mixture to a greased 9×13-inch baking dish. list end nesting level 1 5. Prepare the Topping: list of 2 items nesting level 1 ? In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Mix until the breadcrumbs are evenly coated. ? Sprinkle the breadcrumb mixture evenly over the top of the casserole. list end nesting level 1 6. Bake the Casserole: list of 1 items nesting level 1 ? Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly. list end nesting level 1 7. Garnish and Serve: list of 3 items nesting level 1 ? Remove the casserole from the oven and let it cool slightly. ? Garnish with chopped fresh parsley, if desired. ? Serve warm and enjoy your comforting tuna casserole! list end nesting level 1 list end Enjoy your delicious and hearty tuna casserole!