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Queso fundido is a rich, cheesy Mexican dish perfect for parties, gatherings, or just as an indulgent appetizer. Made with melted cheese and often combined with chorizo, roasted pepper or mushrooms, this dip is served piping hot and bubbling. Queso Fundido is typically enjoyed with warm tortillas or tortilla chips for dipping, making it a crowd pleaser that’s full of flavor and comfort. The combination of melted cheese and savory toppings creates a satisfying dish that’s perfect for sharing, offering the ultimate in cheesy goodness. INGREDIENTS list of 8 items 8 oz chorizo (or substitute with mushrooms for a vegetarian version) 1 small onion, finely chopped 1 clove garlic, minced 1 jalapeno, finely chopped (optional for extra heat) 2 cups shredded Mexican cheese blend (or a mix of Monterey Jack, Oaxaca, and cheddar) 1/4 cup roasted poblano or bell peppers, diced (optional) Warm tortillas or tortilla chips for serving Fresh cilantro for garnish (optional) list end INSTRUCTIONS list of 5 items 1. Cook the chorizo In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until fully cooked and brown. Remove the chorizo with a slotted spoon, and set aside, leaving some of the rendered fat in the skillet. 2. Saute the vegetables In the same skillet, add the onion, garlic and jalapeno, and saute for 3 to 4 minutes until softened and fragrant. Add the roasted pepper, and cook for another minute. 3. Melt the cheese Reduce the heat to low, and spread the shredded cheese over the sauteed vegetables evenly. Let the cheese melt slowly, stirring occasionally to combine everything. 4. Add the chorizo Once the cheese is fully melted and bubbly, return the cooked chorizo to the skillet and stir gently to incorporate. 5. Serve Garnish with fresh cilantro if desired and serve immediately with warm tortillas or tortilla chips for dipping. list end Queso fundido is the ultimate gooey, cheesy dip with a smoky, savory twist, perfect for sharing with friends and family at your next gathering!

Glazed lemon cake is a bright and zesty dessert that’s bursting with fresh lemon flavor, perfect for any occasion. This moist and tender cake is infused with lemon juice and zest, making every bite refreshing and tangy. Simple lemon glaze drizzled over the top adds an extra pop of sweetness and glossy finish, elevating the cake to a new level of deliciousness. Whether you’re serving it for dessert, afternoon tea or a special gathering, this glazed lemon cake is a sure crowd pleaser that feels light yet indulgent. INGREDIENTS: For the cake: list of 10 items ? 1 1/2 cups all-purpose flour ? 1 teaspoon baking powder ? 1/2 teaspoon salt ? 1/2 cup unsalted butter, softened ? 1 cup granulated sugar ? 2 large eggs ? 1 tablespoon lemon zest ? 1/4 cup fresh lemon juice ? 1/2 cup milk ? 1 teaspoon vanilla extract list end For the glaze: list of 3 items ? 1 cup powdered sugar ? 2-3 tablespoons fresh lemon juice ? 1 teaspoon lemon zest (optional, for extra zing) list end INSTRUCTIONS: list of 7 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper. 2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. 4. Add lemon and wet ingredients: Stir in the lemon zest, fresh lemon juice, and vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. 5. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 6. Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. The glaze should be pourable but thick enough to coat the cake. 7. Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to run down the sides. Let the glaze set for a few minutes before slicing. list end This glazed lemon cake is a perfect balance of sweet and tangy, with a moist crumb and a glossy lemony finish, making it a refreshing treat for any time of the year!

Blueberry-sour cream coffee cake is a tender and moist treat that combines the tart sweetness of fresh blueberry with a rich, buttery cake infused with the subtle tang of sour cream. This cake is topped with a crunchy streusel made from cinnamon, sugar and nuts, adding delightful texture and flavor contrast to each bite. Perfect for breakfast, brunch or an afternoon snack, this coffee cake is as comforting as it is delicious. The blueberry bursts with flavor as it bakes, and sour cream ensures a soft, melt-in-your-mouth crumb. Serve it warm with a cup of coffee or tea for a delightful experience. INGREDIENTS: For the Cake: list of 10 items ? 2 cups all-purpose flour ? 1 teaspoon baking powder ? 1/2 teaspoon baking soda ? 1/2 teaspoon salt ? 1/2 cup unsalted butter, softened ? 1 cup granulated sugar ? 2 large eggs ? 1 teaspoon vanilla extract ? 1 cup sour cream ? 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw) list end For the Streusel Topping: list of 5 items ? 1/2 cup all-purpose flour ? 1/2 cup brown sugar, packed ? 1 teaspoon ground cinnamon ? 1/4 cup unsalted butter, cold and cubed ? 1/4 cup chopped walnuts or pecans (optional) list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch round cake pan. list end nesting level 1 2. Prepare the Streusel Topping: list of 1 items nesting level 1 ? In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped nuts if using. Set aside. list end nesting level 1 3. Make the Cake Batter: list of 3 items nesting level 1 ? In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. ? In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. ? Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. list end nesting level 1 4. Add the Blueberries: list of 1 items nesting level 1 ? Gently fold in the blueberries, being careful not to overmix the batter. list end nesting level 1 5. Assemble the Cake: list of 1 items nesting level 1 ? Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter. list end nesting level 1 6. Bake: list of 1 items nesting level 1 ? Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the cake should feel springy to the touch. list end nesting level 1 7. Cool and Serve: list of 1 items nesting level 1 ? Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. list end nesting level 1 list end This Blueberry Sour Cream Coffee Cake is perfect for any occasion, with its tender crumb, juicy blueberries, and irresistible streusel topping. It’s a delightful treat that’s sure to become a family favorite, enjoyed with a hot beverage or on its own.

These Butterscotch pudding cookies are soft, chewy and filled with rich butterscotch flavor, making them the ultimate comfort treats. The secret to their irresistibly tender texture is a packet of instant butterscotch pudding mix, which adds creamy sweetness that perfectly complements each bite. With gooey butterscotch chips in every cookie, they melt in your mouth, while adding a hint of caramellike warmth. Perfect for holiday gatherings, snack time indulgences or as thoughtful gifts, these cookies are sure to become family favorites. INGREDIENTS list of 10 items ? 2 ? cups all-purpose flour ? 1 teaspoon baking soda ? ? teaspoon salt ? ? cup unsalted butter, softened ? ? cup light brown sugar, packed ? ? cup granulated sugar ? 1 (3.4 oz) package instant butterscotch pudding mix ? 2 large eggs ? 1 teaspoon vanilla extract ? 1 ? cups butterscotch chips list end INSTRUCTIONS list of 8 items 1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. 2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. 3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. 4. Add Pudding Mix, Eggs, and Vanilla: Add the butterscotch pudding mix to the creamed mixture, beating until combined. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. 5. Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. 6. Fold in Butterscotch Chips: Gently fold in the butterscotch chips until evenly distributed throughout the dough. 7. Portion and Bake: Scoop dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool. 8. Cool and Enjoy: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature for up to a week. list end Enjoy these delightful cookies with a cold glass of milk or a cozy cup of coffee!

An inside-out omelette flips the script on the classic breakfast favorite by placing all the fillings on the outside. This unique take results in a crispy, golden layer of cheese and vegetables enveloping a tender, fluffy egg center. Perfect for those who love bold texture and flavor, this omelette is quick to prepare and endlessly customizable. Pair it with a slice of toast or fresh fruit for a breakfast that’s as creative as it is delicious. INGREDIENTS list of 7 items 3 large eggs 1 tablespoon milk Salt and pepper to taste 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite) 1/4 cup diced vegetables (e.g., bell peppers, onions, mushrooms, spinach) 1 slice of cooked bacon or ham, diced (optional) 1 tablespoon butter or cooking oil list end INSTRUCTIONS list of 7 items 1. Whisk the eggs In a small bowl, beat the eggs with the milk, salt, and pepper until well combined. 2. Prepare the pan Heat a non-stick skillet over medium heat. Add the butter or cooking oil, ensuring the entire surface is coated. 3. Cook the fillings Add the diced vegetables and bacon or ham (if using) to the skillet. Sauté for 2–3 minutes until the vegetables are slightly softened. 4. Create the cheese layer Spread the shredded cheese evenly over the sautéed vegetables in the skillet. Allow it to melt and crisp slightly. 5. Add the eggs Pour the whisked eggs over the cheese and vegetables. Tilt the pan to ensure the eggs spread evenly. 6. Cook the omelette Lower the heat and cover the skillet. Cook for 4–5 minutes or until the eggs are set but still slightly soft on top. 7. Flip, and serve Use a spatula to gently loosen the edges of the omelette. Carefully fold it in half or slide it on a plate with the crispy, cheesy side facing up. Serve immediately. list end Experiment with different cheese, meat or herbs to create your own signature inside-out omelette!

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