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Gingerbread French toast offers a festive twist on a beloved breakfast classic, infusing the warm spices of gingerbread in rich, eggy bread. This dish captures the essence of holiday flavor, featuring molasses, ginger, cinnamon and clove, which marry beautifully to the creamy, custardy texture of French toast. Topped with a dusting of powdered sugar or drizzle of maple syrup and maybe a dollop of whipped cream, gingerbread French Toast makes a decadent holiday morning treat that fills the kitchen with enticing aromas and brings a touch of joy to any breakfast table. INGREDIENTS list of 10 items 8 slices of thick bread (brioche or challah work well) 3 large eggs 1/2 cup milk 1/4 cup molasses 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Butter for frying Powdered sugar, maple syrup, or whipped cream for serving list end DIRECTIONS list of 4 items 1. Prepare the Egg Mixture list of 1 items nesting level 1 In a large mixing bowl, whisk together the eggs, milk, molasses, ginger, cinnamon, cloves, and nutmeg until well combined. list end nesting level 1 2. Soak the Bread list of 1 items nesting level 1 Dip each slice of bread in the egg mixture, allowing it to soak for a few seconds on each side. Make sure the bread is fully coated but not soggy. list end nesting level 1 3. Cook the French Toast list of 1 items nesting level 1 Heat a large skillet or griddle over medium heat. Add a little butter to coat the surface. Place the soaked bread slices on the skillet, cooking in batches, if necessary, and fry for 2 to 3 minutes on each side or until golden brown and slightly crispy. list end nesting level 1 4. Serve list of 1 items nesting level 1 Serve the French toast hot from the skillet. Dust with powdered sugar, drizzle with maple syrup, or top with whipped cream as desired. list end nesting level 1 list end Gingerbread French toast is a delightful way to bring the flavor of the holiday season to your morning routine. This recipe not only satisfies sweet cravings but also provides a comforting and hearty start to the day. Enjoy it with a side of bacon or fresh fruit for a complete and indulgent meal.

Pesto lasagna is a vibrant twist on the traditional Italian dish, substituting the usual tomato-based sauce with rich and flavorful basil pesto. Layers of lasagna noodles, homemade or store-bought pesto, creamy ricotta cheese and mozzarella are stacked and then baked until bubbly and golden. This version often includes layers of sauteed vegetables, such as zucchini and mushrooms, making it a fresh and hearty dish that’s perfect for those who enjoy a more garden-inspired take on classic lasagna. INGREDIENTS: list of 8 items ? 9 lasagna noodles ? 2 cups basil pesto ? 1 cup ricotta cheese ? 1 cup grated mozzarella cheese ? 1/2 cup grated Parmesan cheese ? 2 cups chopped vegetables (such as zucchini, mushrooms, spinach) ? Olive oil ? Salt and pepper to taste list end INSTRUCTIONS: list of 5 items 1. Preheat oven to 375°F (190°C). 2. Prepare vegetables: Sauté the chopped vegetables in olive oil until tender. Season with salt and pepper. 3. Assemble lasagna: Layer the cooked noodles with pesto, ricotta, sautéed vegetables, and mozzarella in a baking dish. Repeat the layers, finishing with a top layer of noodles covered in pesto and sprinkled with Parmesan. 4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and crispy. 5. Serve: Let the lasagna cool slightly before slicing and serving. list end Enjoy this delightful Pesto Lasagna, a garden-fresh version of a beloved classic!

Pork belly buns are delicious and indulgent treats featuring tender, melt-in-your-mouth pork belly tucked in soft, steamed buns. This popular Asian-inspired dish offers a perfect balance of flavor and texture - savory pork belly glazed with sweet and salty sauce, crisp vegetables, like cucumber and scallion, for crunch, and a touch of hoisin sauce for a rich, umami finish. Whether served as fun appetizers or main dishes, these pork belly buns are sure to impress with their irresistible combination of flavor. INGREDIENTS For the pork belly list of 9 items 1 lb pork belly 1/4 cup soy sauce 2 tbsp rice vinegar 2 tbsp brown sugar 1 tbsp hoisin sauce 2 cloves garlic, minced 1-inch piece ginger, sliced 1 tbsp sesame oil 1/2 cup water list end For the buns list of 5 items 12 steamed bao buns (store-bought or homemade) 1/4 cup hoisin sauce (for spreading) 1 cucumber, thinly sliced 2 scallions, chopped Fresh cilantro (optional) list end INSTRUCTIONS list of 5 items 1. Cook the pork belly In a large skillet, heat the sesame oil over medium heat. Add the pork belly slices, and sear until brown on all sides, about 3 to 4 minutes a side. Remove the pork belly from the skillet, and set aside. 2. Prepare sauce In the same skillet, add soy sauce, rice vinegar, brown sugar, hoisin sauce, garlic, ginger and water. Stir to combine, and bring to a simmer. Return the pork belly to the skillet, cover and cook over low heat for 1-1/2 to 2 hours, turning occasionally, until the pork is tender, and sauce is thick and glossy. 3. Steam the buns While the pork belly is cooking, steam the bao buns according to package instructions, or make homemade steamed buns if desired. 4. Assemble the buns Once the pork belly is ready, slice it in bite-sized pieces. Spread a little hoisin sauce in each steamed bun, then add a slice of pork belly. Top with cucumber slices, chopped scallions and cilantro. 5. Serve Serve the pork belly buns warm, and enjoy! list end These pork belly buns are the perfect combination of tender, flavorful pork belly and fresh toppings all wrapped in soft, steamed buns - irresistible dishes that are sure to be hits!

Southern Eggs Benedict takes the classic brunch staple and infuses it with the rich flavor of Southern cuisine. This version swaps out the traditional English muffin for fluffy buttermilk biscuits, replaces Canadian bacon with crispy fried green tomato and smoky country ham and tops it off with creamy, slightly tangy Cajun hollandaise sauce. Each bite is a delightful blend of crispy, creamy and savory, making it perfect for a leisurely weekend brunch or special breakfast gathering. INGREDIENTS For the Biscuits list of 5 items 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup cold butter, cubed 3/4 cup buttermilk list end For the Fried Green Tomatoes list of 7 items 2 green tomatoes, sliced 1/4-inch thick 1/2 cup all-purpose flour 1/2 cup cornmeal 1 teaspoon Cajun seasoning 1 egg 1/2 cup buttermilk Vegetable oil for frying list end For Cajun Hollandaise Sauce list of 6 items 3 large egg yolks 1/2 cup unsalted butter, melted 1 tablespoon lemon juice 1/2 teaspoon Cajun seasoning Pinch of cayenne pepper Salt to taste list end For Assembly list of 2 items 4 large eggs, poached 4 slices country ham, warmed list end INSTRUCTIONS list of 5 items 1. Prepare the Biscuits list of 6 items nesting level 1 Preheat the oven to 425°F (220°C). In a large bowl, combine flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until the dough comes together. Roll out the dough to 1/2-inch thickness and cut into rounds. Bake on a parchment paper-lined baking sheet for 12 to 15 minutes or until golden brown. list end nesting level 1 2. Make the Fried Green Tomatoes list of 4 items nesting level 1 Heat 1/2 inch of vegetable oil in a skillet over medium heat. Mix flour, cornmeal and Cajun seasoning in one bowl. In another bowl, whisk the egg and buttermilk. Dip each tomato slice in the egg mixture, then coat with the flour mixture. Fry until golden brown, about 2 to 3 minutes a side. Drain on paper towels. list end nesting level 1 3. Prepare Cajun Hollandaise Sauce list of 4 items nesting level 1 In a heatproof bowl, whisk the egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water. Do not let the bowl touch the water. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Stir in Cajun seasoning, cayenne and salt. Keep warm. list end nesting level 1 4. Poach the Eggs list of 3 items nesting level 1 Bring a medium pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Cook for 3-4 minutes, then remove with a slotted spoon. list end nesting level 1 5. Assemble the Southern Eggs Benedict list of 4 items nesting level 1 Split the biscuits in half and place a slice of country ham on each bottom half. Top with a fried green tomato and a poached egg. Spoon the Cajun hollandaise sauce generously over the top. Garnish with chopped parsley or chives, if desired, and serve immediately. list end nesting level 1 list end Enjoy your Southern-inspired twist on a brunch classic!

Soft chicken-lime tacos are fresh and vibrant takes on traditional tacos, packed with zesty citrus flavor and a blend of spices. The chicken is marinated in tangy lime dressing that tenderizes the meat,, while infusing it with a burst of citrus. Grilled or sauteed to perfection, the chicken is then tucked in soft tortillas and topped with your favorite fresh ingredients, like crisp lettuce, creamy avocado and a drizzle of tangy crema or salsa. These tacos are light, flavorful and perfect for quick weeknight dinners or weekend gatherings with friends and family. INGREDIENTS FOR THE LIME CHICKEN list of 8 items 1 lb boneless, skinless chicken breasts or thighs 1/4 cup fresh lime juice (about 2 limes) 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika Salt and pepper, to taste list end FOR THE TACOS list of 8 items 8 small soft flour or corn tortillas 1 cup shredded lettuce or cabbage 1 avocado, sliced 1/2 cup diced tomatoes 1/4 cup red onion, thinly sliced 1/4 cup fresh cilantro, chopped Lime wedges, for serving Sour cream, salsa, or crema (optional, for topping) list end INSTRUCTIONS list of 5 items 1. Marinate the chicken In a bowl, combine the fresh lime juice, olive oil, minced garlic, cumin, chili powder, paprika, salt and pepper. Place the chicken breast or thighs 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 or up to two hours, allowing the chicken to absorb all the flavors. 2. Cook the chicken Heat a grill pan, skillet or grill over medium-high heat. Remove the chicken from the marinade, and cook for about 6 to 7 minutes a side, depending on thickness, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing it in thin strips. 3. Prepare taco toppings While the chicken is cooking, prepare your taco toppings. Slice the avocado, chop the cilantro and dice the tomato and red onion. Warm the tortillas in a dry skillet, or microwave for about 20 to 30 seconds until soft and pliable. 4. Assemble the tacos To assemble, place a few slices of the grilled lime chicken on each tortilla. Top with shredded lettuce, avocado slices, diced tomato, red onion and fresh cilantro. Add a dollop of sour cream, salsa or crema, if desired, and squeeze a lime wedge over the top for an extra burst of citrus. 5. Serve Serve the tacos immediately with extra lime wedges on the side. list end

Pumpkin spice sugar cookies are the perfect blend of warm fall spice and classic sugar cookie goodness. These soft, chewy cookies are infused with the flavor of cinnamon, nutmeg and clove, making them great treats for autumn or any time you’re craving those cozy flavors. INGREDIENTS: For the Cookies: list of 13 items ? 2 ? cups all-purpose flour ? 1 tsp baking soda ? ? tsp baking powder ? 1 tsp ground cinnamon ? ? tsp ground ginger ? ? tsp ground nutmeg ? ? tsp ground cloves ? ? tsp salt ? 1 cup unsalted butter, softened ? 1 ? cups granulated sugar ? 1 large egg ? 1 tsp vanilla extract ? ? cup pumpkin puree (not pumpkin pie filling) list end For Rolling: list of 2 items ? ? cup granulated sugar ? 1 tsp ground cinnamon list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. 2. Mix the Dry Ingredients: list of 1 items nesting level 1 ? In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside. list end nesting level 1 3. Cream the Butter and Sugar: list of 1 items nesting level 1 ? In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and pumpkin puree until well combined. list end nesting level 1 4. Combine Wet and Dry Ingredients: list of 1 items nesting level 1 ? Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough. list end nesting level 1 5. Form the Cookies: list of 2 items nesting level 1 ? In a small bowl, combine the ? cup granulated sugar and 1 tsp ground cinnamon for rolling. ? Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture, coating them completely. list end nesting level 1 6. Bake the Cookies: list of 3 items nesting level 1 ? Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. ? Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. ? Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Once cooled, enjoy your pumpkin spice sugar cookies with a glass of milk or a cup of coffee for a cozy treat! list end nesting level 1 list end These pumpkin spice sugar cookies are soft, chewy and filled with the warm, comforting flavor of fall. They’re perfect for any autumn gathering or as seasonal, sweet snacks. Enjoy!

Crispy buffalo potato salad is a bold and flavorful dish that adds a spicy twist to traditional potato salad. This recipe features crispy, roasted potatoes tossed in tangy Buffalo sauce, perfectly balanced with crunchy celery, green onion and cool, creamy dressing. The contrast of texture and the kick of heat make this potato salad a standout side dish for barbecues, picnics or any casual gathering. Whether you’re serving it alongside grilled meat or as part of a potluck spread, this salad is sure to be a crowd pleaser that brings excitement to the table. INGREDIENTS: list of 11 items ? 2 pounds small potatoes (red or Yukon Gold), quartered ? 2 tablespoons olive oil ? Salt and freshly ground black pepper to taste ? 1/2 cup Buffalo sauce (store-bought or homemade) ? 1/4 cup mayonnaise ? 1/4 cup sour cream ? 1 tablespoon apple cider vinegar ? 2 celery stalks, diced ? 3 green onions, thinly sliced ? 1/2 cup crumbled blue cheese (optional) ? Fresh parsley for garnish (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. 2. Roast the Potatoes: Toss the quartered potatoes with olive oil, salt, and pepper in a large bowl. Spread them out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until the potatoes are golden brown and crispy. 3. Prepare the Dressing: In a small bowl, whisk together the Buffalo sauce, mayonnaise, sour cream, and apple cider vinegar until smooth. Adjust the seasoning with salt and pepper to taste. 4. Assemble the Salad: Once the potatoes are done roasting, let them cool slightly. In a large mixing bowl, combine the crispy potatoes with the diced celery and sliced green onions. Pour the Buffalo sauce dressing over the top and toss gently to coat all the ingredients evenly. 5. Add Toppings: If desired, sprinkle the crumbled blue cheese over the salad for an extra layer of flavor. Garnish with fresh parsley for a pop of color. 6. Serve: Serve the Crispy Buffalo Potato Salad warm or at room temperature. It pairs perfectly with grilled meats, burgers, or as a spicy side dish for any meal. list end This crispy buffalo potato salad is a flavorful and satisfying dish that brings a little heat and a lot of crunch to the table. It’s a fun and tasty alternative to traditional potato salad, sure to become a favorite at your gatherings. Enjoy!

CHERRY PECAN CHOCOLATE BROWNIES 1 (21.5 ounce) box fudge brownie mix 2 eggs 1 (21 ounce) can cherry pie filling (chop cherries) 2 cups chopped pecans 1 cup candied cherries (chopped) Preheat oven to 350. Grease bottom only of 9 x 13-inch baking pan. Prepare brownie batter as directed on package except omit water. Add pie filling and 1 cup pecans. Pour into prepared pan. Cover brownie batter with 1 cup chopped pecans and 1 cup diced cherries. Bake for 22 to 26 minutes. Cool completely. Cut with plastic knife (makes smooth edges). Store in covered container.

Pirogis are beloved staples in Polish cuisine, known for their tender dough encasing a variety of delicious fillings. These dumplings are symbols of comfort food, often prepared for special occasions or family gatherings. Whether stuffed with creamy potato and cheese, savory meat or sweet fruit, pirogis are versatile and deeply satisfying. Served with a dollop of sour cream, a sprinkle of crispy fried onion or just pan-fried in butter, they are testaments to the rich culinary tradition of Poland. INGREDIENTS For the Dough: list of 5 items ? 3 cups all-purpose flour ? 1 large egg ? 1/2 teaspoon salt ? 1 cup sour cream ? 4 tablespoons unsalted butter, melted list end For the Potato-Cheese Filling: list of 5 items ? 3 medium potatoes, peeled and diced ? 1 cup shredded cheddar cheese ? 1/4 teaspoon salt ? 1/4 teaspoon black pepper ? 1 tablespoon butter list end Optional Toppings: list of 3 items ? Sour cream ? Fried onions ? Chopped fresh dill or parsley list end ----- INSTRUCTIONS list of 7 items 1. Prepare the Dough: list of 3 items nesting level 1 ? In a large bowl, combine the flour and salt. ? Add the egg, sour cream, and melted butter. Mix until the dough comes together. ? Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes. list end nesting level 1 2. Prepare the Filling: list of 2 items nesting level 1 ? Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and mash. ? Stir in cheddar cheese, butter, salt, and pepper. Let cool. list end nesting level 1 3. Roll and Cut the Dough: list of 2 items nesting level 1 ? Roll the dough out on a floured surface to about 1/8-inch thickness. ? Use a round cutter (about 3 inches in diameter) to cut circles. list end nesting level 1 4. Fill the Pierogies: list of 2 items nesting level 1 ? Place 1 tablespoon of filling in the center of each circle. ? Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, using a fork for a decorative crimp if desired. list end nesting level 1 5. Cook the Pierogies: list of 2 items nesting level 1 ? Bring a large pot of salted water to a boil. Drop the pierogies in batches, stirring gently to prevent sticking. ? Cook until they float to the top, about 3-5 minutes. Remove with a slotted spoon. list end nesting level 1 6. Optional Pan-Frying: list of 1 items nesting level 1 ? Heat a skillet over medium heat with a bit of butter. Fry the cooked pierogies until golden brown on both sides for added flavor. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Serve hot with your favorite toppings like sour cream, fried onions, or fresh herbs. list end nesting level 1 list end Enjoy your homemade Polish pirogis, and experience a taste of authentic comfort food!

These cranberry walnut muffins are the perfect blend of tart and sweet, with the natural tartness of fresh cranberry balancing out the rich nuttiness of toasted walnut. The muffins are moist and fluffy, thanks to a hint of yogurt in the batter, and the warming touch of cinnamon adds comforting spice. They are ideal for cozy breakfasts or as afternoon snacks with tea. These muffins come together quickly and freeze beautifully, making them convenient treats for busy mornings or holiday gatherings. INGREDIENTS list of 14 items 1-3/4 cups all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup plain Greek yogurt 1/3 cup milk 1/3 cup vegetable oil or melted butter 1 large egg 1 teaspoon vanilla extract 1 cup fresh or frozen cranberries, coarsely chopped 1/2 cup chopped walnuts, toasted 2 tablespoons coarse sugar for topping (optional) list end INSTRUCTIONS list of 8 items 1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups. 2. Mix dry ingredients In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. 3. Combine wet ingredients In a separate medium bowl, whisk the yogurt, milk, oil, egg, and vanilla extract until smooth. 4. Combine wet and dry ingredients Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix. 5. Fold in cranberries and walnuts Gently fold in the chopped cranberries and toasted walnuts, making sure they’re evenly distributed throughout the batter. 6. Fill the muffin tin Spoon the batter into the prepared muffin cups, filling each about ? full. If desired, sprinkle the tops with coarse sugar for extra crunch. 7. Bake Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean, and the top is golden brown. 8. Cool Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. list end Enjoy your freshly baked cranberry walnut muffins warm or at room temperature!

Brighten up your holiday table with this vibrant and refreshing festive cranberry salad. Combining tart cranberry with crisp apple, crunchy nuts and a hint of orange zest, this salad is a perfect balance of sweet and tangy. The addition of light honey-lime dressing ties everything together, making it not only a delightful side dish but also a stunning centerpiece for your festive spread. It’s quick to prepare, can be made ahead and adds a burst of color and flavor to any holiday meal. INGREDIENTS: list of 10 items ? 2 cups fresh cranberries (about 1 bag) ? 1 large apple, diced (such as Honeycrisp or Gala) ? 1/2 cup chopped pecans or walnuts, toasted ? 1/4 cup dried cranberries or cherries ? 1/4 cup orange juice ? 2 tablespoons honey ? 1 tablespoon lime juice ? 1 teaspoon finely grated orange zest ? 1 teaspoon finely grated lime zest ? 1/4 cup chopped fresh parsley (optional, for garnish) list end INSTRUCTIONS: list of 6 items 1. Prepare the Cranberries: If using fresh cranberries, rinse them and remove any stems. To soften them slightly, you can briefly cook them: In a small saucepan, simmer the cranberries with a splash of water for 2-3 minutes until they start to burst. Drain and let cool. 2. Toast the Nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3-4 minutes, stirring frequently, until fragrant and golden. Remove from heat and let cool. 3. Mix the Salad: In a large bowl, combine the fresh cranberries, diced apple, toasted nuts, and dried cranberries or cherries. 4. Make the Dressing: In a small bowl, whisk together the orange juice, honey, lime juice, orange zest, and lime zest until well combined. 5. Combine and Chill: Pour the dressing over the salad mixture and toss gently to coat. Refrigerate for at least 30 minutes to allow the flavors to meld together. 6. Serve: Garnish with chopped parsley if desired before serving. This salad pairs wonderfully with roasted meats or can be enjoyed on its own as a refreshing, fruity treat. list end This Festive Cranberry Salad not only brings a burst of color to your holiday feast but also offers a delightful mix of textures and flavors that perfectly complement any seasonal meal.

Homemade Bisquick mix is a versatile and convenient pantry staple that can be used in a variety of recipes, from fluffy pancakes and waffles to biscuits and casseroles. This DIY version is made with just a few simple ingredients, including flour, baking powder, salt and butter, and is free from preservatives or additives. It’s incredibly easy to prepare and can be stored for weeks, making it perfect for quick breakfasts or baking projects. With this homemade mix, you’ll always have the base for delicious, buttery baked goods on hand, ready to whip up in minutes. Ingredients: list of 4 items ? 6 cups all-purpose flour ? 3 tablespoons baking powder ? 1 tablespoon salt ? 1 cup cold unsalted butter (or shortening), cubed list end Instructions: list of 3 items 1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt until well combined. 2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs. Be sure the butter is evenly distributed throughout the mix. 3. Store the mix: Transfer the homemade Bisquick mix to an airtight container or zip-top bag. Store in the refrigerator for up to 3 months, or in the freezer for longer storage. list end To Use: Substitute this mix in any recipe calling for Bisquick, whether you’re making pancakes, waffles, biscuits, or other baked goods. For pancakes, simply combine 1 cup of the mix with ? cup milk and 1 egg, and cook as usual! This homemade Bisquick mix is a time-saving, all-purpose solution for all your quick-baking needs, made with fresh, simple ingredients you can trust.

Bruschetta with goat cheese is a delightful twist on the classic Italian appetizer, offering a rich and creamy contrast to the crispness of toasted baguette slices. The tangy, smooth goat cheese perfectly complements the bright and fresh flavors of ripe tomato, basil and garlic, creating a vibrant, savory bite that’s sure to impress. Whether you’re hosting a gathering or enjoying a simple snack, this dish is quick to prepare yet offers a gourmet touch. With its balance of creamy, crunchy and herby flavors, this bruschetta with goat cheese is an elegant and delicious way to start any meal or entertain your guests. INGREDIENTS: list of 9 items ? 1 French baguette (or any crusty bread) ? 4 oz goat cheese, softened ? 2 cups ripe cherry tomatoes, diced ? 1/4 cup fresh basil, chopped ? 1 clove garlic, minced (plus 1 whole clove for rubbing on the bread) ? 2 tbsp extra virgin olive oil, divided ? 1 tbsp balsamic vinegar ? Salt and pepper to taste ? Optional: Honey for drizzling (for a sweet contrast) list end INSTRUCTIONS: list of 5 items 1. Prepare the bread: Preheat your oven to 375°F (190°C). Slice the baguette into 1/2-inch thick slices and arrange them in a single layer on a baking sheet. Brush each slice lightly with olive oil and toast in the oven for about 8-10 minutes or until golden and crispy. Once toasted, rub each slice with the whole garlic clove to infuse the bread with a subtle garlic flavor. 2. Make the topping: In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, balsamic vinegar, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Stir gently to combine and let it sit for a few minutes to allow the flavors to meld. 3. Spread the goat cheese: While the tomato mixture is resting, spread a generous layer of softened goat cheese on each toasted bread slice. The creamy goat cheese serves as the perfect base to complement the tangy tomato topping. 4. Assemble the bruschetta: Spoon the tomato mixture over the goat cheese-covered bread slices, ensuring an even distribution of tomatoes, basil, and juices. For an added touch of sweetness, drizzle a small amount of honey over the top if desired. 5. Serve: Arrange the bruschetta on a serving platter and enjoy immediately as an appetizer or light snack. list end This Bruschetta with Goat Cheese is a perfect balance of savory, tangy, and slightly sweet, making it a standout appetizer at any gathering. Its easy preparation and elegant presentation ensure it’s as delightful to serve as it is to eat.

Juicy, tropical and loaded with flavor, Hawaiian turkey burgers are the perfect ways to bring a taste of the island to your table. These burgers combine lean ground turkey with savory seasonings and are topped with sweet grilled pineapple slices, fresh lettuce and tangy teriyaki glaze. Sandwiched in a lightly toasted bun, this recipe balances sweetness and savory elements for a mouthwatering bite. Whether you’re hosting a backyard BBQ or just craving something different, these Hawaiian turkey burgers are a delicious twist on a classic. INGREDIENTS: For the burgers list of 8 items 1 lb ground turkey 1/4 cup breadcrumbs 1/4 cup finely chopped green onions 1 clove garlic, minced 1 tbsp soy sauce 1/2 tsp ground ginger 1/2 tsp salt 1/4 tsp black pepper list end For toppings list of 5 items 4 pineapple slices (fresh or canned) 1/4 cup teriyaki sauce 4 lettuce leaves 4 hamburger buns (lightly toasted) Optional: sliced red onion and mayonnaise list end INSTRUCTIONS list of 5 items 1. Prepare the turkey patties In a large bowl, mix the ground turkey, bread crumbs, green onion, garlic, soy sauce, ginger, salt and pepper. Divide the mixture in four equal portions, and shape in patties about 1/2 inch thick. 2. Cook the patties Heat a grill or grill pan over medium heat. Lightly oil the grill grates to prevent sticking. Cook the turkey patties for 4 to 5 minutes a side or until fully cooked (internal temperature of 165°F/74°C). During the last minute of cooking, brush each patty with teriyaki sauce. 3. Grill pineapple While the patties cook, grill the pineapple slices for 1-2 minutes per side until they are caramelized and have grill marks. 4. Assemble the burgers: Spread mayonnaise on the toasted buns if desired. Place a lettuce leaf on the bottom bun, followed by a turkey patty. Add a grilled pineapple slice and optional red onion slices. Drizzle with extra teriyaki sauce and top with the other half of the bun. 5. Serve, and enjoy Serve the burgers immediately with a side of chips, fries, or a refreshing salad for a complete meal. list end Enjoy the tropical flavor of Hawaii in every bite!

Grilled Sweet Potatoes Topped with bacon and balsamic vinegar, this grilled potato salad with red bell pepper pairs perfectly with grilled steak or chicken. 20 minPrep Time 35 minTotal Time 3cups Ingredients 1 pound (about 3 small) orange sweet potatoes, peeled, cut into 1-inch pieces 1 small onion, cut into thin wedges 1 small (1/2 cup) red bell pepper, coarsely chopped 2 tablespoons Land O Lakes? Butter with Canola Oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon balsamic vinegar 2 slices crisply cooked bacon, crumbled How to make STEP 1 Heat gas grill on medium or charcoal grill until coals are ash white. STEP 2 Place sweet potatoes, onion and bell pepper onto 12-inch length of heavy-duty aluminum foil. Dot top of vegetables with Butter with Canola Oil. Season with salt and pepper. Top with another 12-inch length of foil. Seal edges of foil by folding over twice. STEP 3 Place aluminum foil packet onto grill. Grill, turning once, 15-20 minutes or until potatoes are tender. STEP 4 Open packet carefully; drizzle with balsamic vinegar. Gently toss to coat. Sprinkle with crumbled bacon. Serve warm or at room temperature. Tip #1 Sweet potatoes are found in two varieties. A pale-skinned variety and a darker-skinned variety sometimes incorrectly called a yam. Pale sweet potatoes have a thin yellow skin and pale yellow flesh. They are not sweet and moist like the darker orange-skinned variety which has orange flesh. We recommend orange sweet potatoes for this recipe.Source: Land O Lakes ~~~~~ Rhonda in MO

Grilled Zucchini Ribbons with Pesto and White Beans 开云体育s: 2 as a main, 4 as a side Time: 15 minutes This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too. 1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here Olive oil Coarse or kosher salt Freshly ground black pepper 1 lemon 1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans) 1 garlic clove, peeled A 2-ounce bundle of basil (this is the small clamshell size at most groceries) 1 to 2 tablespoons white wine vinegar Coarsely grated parmesan, to taste Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this (I have this one but will soon replace it with this ) but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper. On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it. Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste. Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste. Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else. Source: Smitten Kitchen ~~~~~ Rhonda in MO

Grilled Nectarines with Gorgonzola and Hazelnuts 开云体育s: 2 to 3 Time: 15 minutes Source: Salad Freak by Jess Damuck This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese instead of gorgonzola, because it’s what I had. Use feta, perhaps, if you don’t like goat cheese, or you could even grill some halloumi alongside the nectarines. Olive oil 4 ripe but not too ripe freestone nectarines or peaches 3 tablespoons honey 1/2 cup (15 g) fresh mint leaves 1/2 cup (70 g) hazelnuts, toasted 1/2 cup (70 g) crumbled gorgonzola or another blue cheese Flaky salt Prepare the fruit: Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side. [I actually didn’t flip mine, but it took more like 5 minutes to get them charred on my dinky grill.] Assemble and serve: Transfer the nectarines to a serving platter, drizzle with honey, and sprinkle with the crumbled gorgonzola and mint leaves. Roughly chop the toasted hazelnuts and sprinkle them over the platter, along with a bit of flaky salt. Eat with a fork and knife. Serve with: Very cold wine or a spritzy lemonade, maybe some prosciutto and melon, and if you want to tie it into a whole summer meal, I’d make these clams and serve with grilled bread. Source: Smitten Kitchen ~~~~~ Rhonda in MO

Grilled Feta with Asparagus Chimichurri 开云体育s: 2 to 4 as a salad, 8 as a party appetizer Time: 30 minutes Source: Smitten Kitchen Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While I’m adding asparagus and red onion here, I truly think this would be excellent with anything from sugar snaps, snow peas, green beans, broccoli, sweet peas … yes, I basically cannot think of a vegetable that’s bad with chimichurri sauce, sorry. Chimichurri 3 large or 4 regular cloves garlic 3/4 teaspoon dried oregano or 1 1/2 tablespoons fresh oregano leaves 1 tablespoon finely chopped fresh red chili pepper or 1/4 to 1/2 teaspoon red pepper flakes 4 ounce bundle flat-leaf parsley [or 1/2 cup finely-chopped leaves] 1/2 cup olive oil 1/2 teaspoon kosher salt Freshly ground black pepper, to taste 2 tablespoons red wine vinegarAssembly 1 baguette, sliced 1/2-inch-thick on an angle 1 large red onion, cut into thin wedges 1 pound asparagus spears, trimmed Salt and freshly ground black pepper Olive oil 8-ounce block feta Make the chimichurri: Place garlic, oregano, and red chili in a food processor or high speed blender and blend until chopped. Strip the leaves from the parsley and add them to the blender, pulsing the machine until the parsley is well-chopped. Add olive oil, kosher salt, and black pepper and blend until the parsley is finely chopped. Transfer to a bowl and stir in vinegar. If you’ve got time before using it, chimichurri tastes great after resting at room temperature for 30 minutes to 2 hours before using. No blender? Finely chop all the ingredients by hand, stirring in the oil and vinegar. Grill everything else: Heat your grill to a high temperature; I like a quick char on everything here. Arrange baguette slices, onion, and asparagus on a large tray (but keeping items separate) and drizzle everything with olive oil and season it with salt and pepper. Pat feta block dry and place in a small cast-iron skillet or a piece of foil folded a few times so it’s a little sturdier. Drizzle feta with olive oil, too, and head outside. My grill is tiny, so I have to grill items one at a time. Start with the baguette slices, arranging them in one layer and flipping them with tongs as soon as they get licks of color underneath. Transfer bread back to the tray and grill the onion slices, until they have brown marks all over. As soon as they come off the grill, place them in a medium-large bowl with a big spoonful of the chimichurri, so they mellow and sweeten further. Next grill the asparagus, rolling it over as soon as it gets some char underneath, and repeating on the remaining parts. Transfer the asparagus back to the tray, and grill the feta last. Place the pan or foil holding the feta directly on the grill and let it heat for 5 to 10 minutes. If you can multitask, use the feta grilling time to cut the asparagus into 1/2-inch segments on an angle and transfer it to the bowl with the onions and pour in all but the the last 2 tablespoons chimichurri, stirring to combine. Season with salt and black pepper to taste. Assemble and serve: When the feta is very hot throughout and maybe even browned a little at the edges, use a spatula to carefully transfer it from the grill to a serving plate. Arrange the baguette slices around one half of it, and spoon the asparagus chimichurri around the other half. Spoon some extra chimichurri over the feta. Eat right away, smooshing the feta on the toasts and spooning the asparagus on top. The feta is the creamiest when it’s still piping hot, but it will still be delicious even after it has cooled. Source: Smitten Kitchen ~~~~~ Rhonda in MO

Blistered Peas-in-the-Pod with Lemon and Salt 开云体育s: 4 as a side; 8 as an appetizer Time: 15 minutes Source: Recipe from Smitten Kitchen, method inspired by Susan Spungen 1 pound fresh English or sweet peas, still in their pods Olive oil Salt Freshly ground black pepper or red pepper flakes Finely grated zest and a few wedges of one lemon Handful mint leaves, chopped (optional) 1/2 cup crumbled ricotta salata or feta (optional) Wash and pat dry the fresh peas in their pods. Toss in a bowl with a drizzle of olive oil. Heat your grill to a medium-high temperature. Use tongs to arrange the pea pods across grill grates so they don’t fall in. Grill for about 5 minutes on the first side, until blistered and dark in spots underneath. Flip pea pods over and repeat on second side, another 5 minutes, adding another minute or two if needed. [Note: My grill is small and fairly weak. This might take less time on a more robust grill. Look for blistering, not a measured amount of time.] Transfer grilled peas to a serving plate. Season with salt, pepper, and lemon zest; nestle lemon wedges on the plate for those who want fresh juice on theirs. There are two ways to serve these: Edamame-style: Serve in the closed pods, just like this, to be eaten “edamame-style” — i.e. holding the pod in your hand and popping the peas into your mouth, discarding the pod. Raft-style: Alternatively, you can peel open the pods, exposing the row of peas inside. With this method, I season the insides as well with salt, pepper, and zest. Add the optional extras of mint and crumbled cheese. Serve hot or warm. There will be no leftovers. Source: Smitten Kitchen ~~~~~ Rhonda in MO

Summer Steak with Corn and Tomatoes 开云体育s: 3 to 4 Time: 40 minutes Source: Smitten Kitchen Steak 1 1/4- to 1 1/2-pound skirt steak 2 tablespoons brown sugar 1 tablespoon kosher salt 1 teaspoon sweet or hot smoked paprika Freshly ground black pepperSalad 2 ears fresh corn 2 tablespoons olive oil 4 tablespoons apple cider vinegar 1 teaspoon kosher salt Freshly ground black pepper 1 clove garlic, minced 4 scallions, thinly sliced (white and green) 2 cups cherry tomatoes, halved or quartered 1 jalape?o, seeds removed, finely chopped 1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof Prep the steak: Pat steak dry and place on a plate or tray. If your grill or pan for cooking is smaller than the length of it, cut the steak into segments that will fit. Combine sugar, salt, paprika, and many grinds of black pepper in a small bowl then sprinkle half of it over the top of the steak; flip steak over and repeat on the second side. Transfer to the fridge and let chill for 30 minutes or up to a few hours, until you’re ready to grill. I do this uncovered to encourage the edges to dry out, which is just my preference; loosely covered works too. Make corn and tomato salad: Cook the corn your favorite way; I use the grill. Heat your grill to a high heat. Shuck the cobs, removing any stringy bits, and lightly oil the cobs. Place directly on the grill and cook until charred spots form, rotating the cobs as needed. This can take about 5 to 10 minutes, depending on how robust your grill is. Set the cobs aside to cool slightly while you make the dressing. Pour olive oil, cider vinegar, kosher salt, many grinds of black pepper, and minced garlic in a medium-large bowl and whisk to combine. When corn is cool enough to handle (with a towel, if needed), cut the kernels from the cob and add to the dressing in the bowl. Scatter tomatoes, jalape?o, scallions, and herbs on top of the corn in layers, but I don’t bother mixing it at this point. I like the corn to marinate and gently pickle in the dressing while I cook the steak. Do ahead: Corn salad can be made 1 hour in advance. If you’d like to make it even earlier, I’d leave the herbs off until right before serving so they don’t discolor. Cook the steak: On a grill: Heat your grill to high for 10 minutes before using it. I like my (small, gas) grill as ripping hot as I can get it for a skirt steak, since it’s so thin and I want to get color on the outside before it overcooks in the center. Lightly oil the grill and the steak, cooking for 2 minutes on the first side, then flipping it and cooking it for 2 minutes on the second side for medium-rare. Transfer to a cutting board to rest for 5 to 7 minutes. On the stove: Heat your heaviest skillet, ideally cast-iron (this is my forever go-to) over high heat for several minutes, until the pan is smoking hot. Lightly coat it with a neutral oil and add the steak. If you had to cut yours into a few segments, you might only be able to cook two at a time. Cook for 2 minutes on the first side, then flip the steak and cook it for 2 minutes on the second side for a medium-rare steak. Transfer to a cutting board to rest for 5 to 7 minutes. Assemble and serve: Stir tomato-corn salad to mix the ingredients and taste, adjusting seasoning if needed. Once the steak has rested, cut it across the grain into 1/4- to 1/2-inch thick slices. Arrange steak fanned on a serving platter and drizzle any juices that have collected on the cutting board over it. Season lightly with additional salt and pepper. Spoon some tomato-corn salad over it, leaving the rest in a bowl on the side for adding more at the table. Eat right away. Source: Smitten Kitchen ~~~~~ Rhonda in MO