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Crumb coffee cake is a classic treat, perfect for breakfast or as a sweet accompaniment to your afternoon coffee. Its moist, tender cake base pairs beautifully with buttery cinnamon crumb topping that melts in your mouth. The crumb layer is made with just the right amount of brown sugar, cinnamon and butter, creating a delightful texture contrast between the soft cake and crisp, sugary topping. Whether you’re serving it at a brunch gathering or enjoying a quiet morning with a cup of coffee, this crumb coffee cake will quickly become a favorite. INGREDIENTS For crumb topping list of 4 items 1 cup brown sugar, packed 1 cup all-purpose flour 1/2 cup unsalted butter, melted 1 tsp ground cinnamon list end For the cake list of 9 items 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1 cup sour cream or plain Greek yogurt list end INSTRUCTIONS list of 8 items 1. Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13 baking pan, or line it with parchment paper. 2. Prepare crumb topping In a medium bowl, combine the brown sugar, flour, melted butter and cinnamon. Mix with a fork until it forms a crumbly mixture. Set aside. 3. Make the cake batter In a separate bowl, whisk together the flour, baking powder, baking soda and salt. 4. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 5. Add the dry ingredients and sour cream Gradually add the dry ingredients to the butter mixture in thirds, alternating with the sour cream or Greek yogurt and beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. 6. Assemble the cake Pour the cake batter in the prepared baking pan, and spread it out evenly. Sprinkle crumb topping over the batter, covering the whole surface. 7. Bake Place the pan in the preheated oven, and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. 8. Cool, and serve Let the cake cool in the pan for about 10 minutes before cutting it in squares. Enjoy it warm or at room temperature. list end This crumb coffee cake stores well at room temperature for up to three days, making it a great make-ahead option!

Crunchy sweet potato casserole is a delightful blend of smooth, velvety sweet potato topped with a crispy, buttery pecan-brown sugar crust. This dish is the perfect combination of sweet and savory, offering a satisfying contrast between the creamy sweet potato base and crunchy topping. Ideal for holiday gatherings or as a comforting side dish any time of the year, this casserole is a crowd pleaser that’s sure to become a family favorite. The rich flavor of the sweet potato, enhanced by a touch of cinnamon and vanilla, is beautifully complemented by caramelized pecan topping, making every bite a taste of pure comfort. INGREDIENTS For the Sweet Potato Base list of 8 items 4 cups mashed sweet potatoes (about 4-5 medium sweet potatoes) 1/2 cup granulated sugar 2 large eggs, beaten 1/2 cup unsalted butter, melted 1/2 cup milk 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt list end For crunchy topping: list of 5 items 1/2 cup all-purpose flour 1/2 cup brown sugar, packed 1/4 cup unsalted butter, melted 1 cup chopped pecans 1/2 teaspoon ground cinnamon (optional) list end INSTRUCTIONS list of 7 items 1. Preheat the oven Preheat your oven to 350°F (175°C). Grease a 9 x 13 baking dish or similarly sized casserole dish. 2. Prepare the sweet potato base In a large mixing bowl, combine the mashed sweet potato, granulated sugar, beaten eggs, melted butter, milk, vanilla extract, cinnamon and salt. Mix until smooth and well-combined. 3. Assemble the base Pour the sweet potato mixture in the prepared baking dish, spreading it out evenly with a spatula. 4. Make crunchy topping In a medium bowl, stir together the flour, brown sugar, melted butter, chopped pecan and cinnamon until the mixture is crumbly and well-combined. 5. Add topping Sprinkle the crunchy pecan mixture evenly over the sweet potato layer. 6. Bake Bake in the preheated oven for 30 to 35 minutes or until topping is golden brown, and the casserole is heated through. 7. Serve Let the casserole cool slightly before serving. Enjoy it warm as a comforting side dish. list end Crunchy sweet potato casserole is a rich and flavorful dish that’s perfect for adding a touch of warmth and sweetness to any meal. Its combination of creamy sweet potato and crunchy topping makes it a standout dish for any occasion.

Mushroom lasagna offers a rich and comforting twist on the traditional Italian favorite, substituting the usual meat sauce with earthy, umami-packed mushrooms. This vegetarian dish layers tender pasta sheets with creamy bechamel sauce, a variety of sauteed mushrooms and a generous amount of cheese for a decadent result. The mushrooms, whether you choose a single variety or a blend of wild and cultivated types, are cooked down with garlic and herbs to intensify their flavor, providing meaty texture without the meat. Topped with a golden, bubbling crust of cheese, this mushroom lasagna is a satisfying main course that’s perfect for a cozy dinner or festive gathering, pleasing both vegetarians and meat lovers alike. Ingredients: list of 9 items 9 to 12 no-boil lasagna noodles 3 cups mixed mushrooms (such as cremini, shiitake, and portobello), sliced 3 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried thyme Salt and pepper, to taste 3 cups bechamel sauce (made from 4 tablespoons butter, 1/4 cup flour, 3 cups milk, salt and nutmeg) 2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese list end Instructions: list of 6 items 1. Preheat the Oven list of 1 items nesting level 1 Preheat your oven to 375°F (190°C). list end nesting level 1 2. Prepare the Mushrooms list of 1 items nesting level 1 Heat olive oil in a large skillet over medium heat. Add the garlic, and saute until fragrant, about 1 minute. Add the mushrooms and thyme, season with salt and pepper and cook until the mushrooms are golden and their liquid has evaporated, about 10 minutes. Set aside. list end nesting level 1 3. Make bechamel sauce list of 1 items nesting level 1 In a saucepan, melt butter over medium heat. Stir in flour, and cook for 2 minutes to form a roux. Gradually whisk in the milk, breaking up any lumps. Continue to cook and stir until sauce thickens and begins to bubble. Season with salt and a pinch of nutmeg. list end nesting level 1 4. Assemble the Lasagna list of 1 items nesting level 1 Spread a thin layer of bechamel sauce on the bottom of a 9 x 13 baking dish. Place a layer of lasagna noodles over sauce. Add a layer of the cooked mushrooms and a sprinkle of both mozzarella and Parmesan. Repeat the layers (sauce, noodles, mushrooms, cheese), finishing with a top layer of noodles covered with bechamel sauce and a generous amount of both cheeses. list end nesting level 1 5. Bake the Lasagna list of 1 items nesting level 1 Cover the baking dish with foil, and bake in the preheated oven for 35 minutes. Remove the foil, and bake for another 10 to 15 minutes or until the top is golden and bubbly. list end nesting level 1 6. Cool, and Serve list of 1 items nesting level 1 Let the lasagna sit for 10 to 15 minutes before slicing. This resting time helps the layers set and makes serving easier. list end nesting level 1 list end Mushroom lasagna is a wonderful celebration of flavor and texture, making it a luxurious option for those special meals you want to impress without using meat. Serve it with a simple green salad and some crusty bread for a complete, satisfying meal.

Indulge your sweet tooth with these decadent candy bar brownies, delightful fusions of rich chocolate brownie and your favorite candy bars. Each bite is a heavenly combination of fudgy brownie texture and the satisfying crunch and sweetness from the added candies. Perfect for parties, bake sales or just as a treat for yourself, these brownies are easily customizable - just toss in whatever candy bars you have on hand! The result is a luscious dessert that’s sure to impress and satisfy any chocolate lover. INGREDIENTS: list of 2 items ? For the Brownies: list of 8 items nesting level 1 ? 1/2 cup unsalted butter ? 1 cup granulated sugar ? 2 large eggs ? 1 teaspoon vanilla extract ? 1/3 cup unsweetened cocoa powder ? 1/2 cup all-purpose flour ? 1/4 teaspoon salt ? 1/4 teaspoon baking powder list end nesting level 1 ? For the Candy Bar Topping: list of 3 items nesting level 1 ? 1 cup assorted chopped candy bars (such as Snickers, Milky Way, Reese’s, or Kit Kat) ? 1/2 cup chocolate chips (semi-sweet or milk chocolate) ? 1/4 cup chopped nuts (optional) list end nesting level 1 list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper for easy removal. 2. Make the Brownie Batter: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined. Sift in the cocoa powder, flour, salt, and baking powder, and mix until just combined; be careful not to overmix. 3. Add Candy Bars: Fold in half of the chopped candy bars into the brownie batter, reserving the rest for topping. 4. Bake the Brownies: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). 5. Add Toppings: Remove the brownies from the oven and immediately sprinkle the remaining chopped candy bars and chocolate chips on top. If using, add the chopped nuts as well. Return the pan to the oven for an additional 5-7 minutes, allowing the chocolate to melt slightly. 6. Cool and Slice: Let the brownies cool in the pan for about 10 minutes before lifting them out using the parchment paper (if used). Allow them to cool completely on a wire rack before cutting into squares. 7. Serve: Enjoy these gooey, candy-studded brownies as a delicious dessert or snack! list end These candy bar brownies are not only easy to make but also guaranteed to be hits with family and friends!

If you’re a fan of rich, gooey desserts that require minimal effort, this Oreo dump cake is your dream come true. Layers of crumbled Oreos, creamy pudding and moist chocolate cake come together in a single dish to create a heavenly treat. Perfect for potlucks, family dinner or when you just want to satisfy your sweet tooth, this recipe uses simple ingredients you likely already have on hand. The best part? No mixing is needed - you just “dump” everything in the dish, bake and enjoy a decadent dessert that tastes like it took hours to prepare. ----- INGREDIENTS: list of 7 items ? 1 package (14.3 oz) Oreo cookies, crushed (reserve a handful for garnish) ? 1 box (3.9 oz) instant chocolate pudding mix ? 2 cups whole milk ? 1 box (15.25 oz) chocolate cake mix ? 1 ? sticks (12 tbsp) unsalted butter, melted ? 1 cup mini chocolate chips (optional) ? Whipped cream or vanilla ice cream for serving list end ----- INSTRUCTIONS: list of 9 items 1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. 2. Spread half of the crushed Oreo cookies evenly across the bottom of the prepared baking dish. 3. In a medium bowl, whisk together the instant chocolate pudding mix and milk until smooth. Pour the pudding evenly over the Oreo layer. 4. Sprinkle the dry chocolate cake mix evenly over the pudding layer. Do not mix it in; leave it as a dry layer. 5. Drizzle the melted butter evenly over the top of the cake mix, ensuring that most of the dry mix is moistened. 6. If using, sprinkle the mini chocolate chips on top for an extra chocolatey finish. 7. Bake in the preheated oven for 40–45 minutes, or until the top is set and bubbly. 8. Remove from the oven and allow to cool slightly. Garnish with the reserved crushed Oreos. 9. Serve warm with whipped cream or a scoop of vanilla ice cream. list end ----- Enjoy this indulgent Oreo Dump Cake, a dessert that’s as effortless as it is delicious!

Cheesy garlic pull-apart bread is a crowd-pleasing appetizer that’s perfect for gatherings, parties or cozy nights in. This warm, savory bread is infused with rich garlic butter, melted cheese and fresh herbs. Each bite is a burst of flavor, with gooey cheese stretching as you pull apart pieces of the soft bread. It’s an easy yet impressive dish that combines the aroma of garlic with the comforting taste of melted cheese, making it irresistible to anyone who takes a piece. Serve it with marinara sauce for dipping, or enjoy it as is! INGREDIENTS: list of 9 items ? 1 round loaf of sourdough or artisan bread ? 1/2 cup unsalted butter, melted ? 3 cloves garlic, minced ? 1 cup shredded mozzarella cheese ? 1 cup shredded cheddar cheese ? 1/4 cup grated Parmesan cheese ? 2 tablespoons fresh parsley, chopped ? 1 tablespoon fresh chives, chopped (optional) ? Salt and pepper to taste list end INSTRUCTIONS: list of 5 items 1. Prepare the Bread: Preheat your oven to 350°F (175°C). Place the bread on a cutting board and cut it in a crisscross pattern, making diagonal cuts about 1 inch apart without cutting all the way through to the bottom. 2. Make the Garlic Butter: In a small bowl, mix the melted butter, minced garlic, parsley, chives (if using), salt, and pepper. 3. Add the Cheese and Garlic Butter: Carefully open up the cuts in the bread and brush the garlic butter mixture into all the crevices. Stuff the mozzarella, cheddar, and Parmesan cheeses into the cuts, ensuring even distribution. 4. Bake: Wrap the bread in foil and place it on a baking sheet. Bake for 15 minutes, then unwrap and bake for an additional 10 minutes, or until the cheese is fully melted and the top of the bread is golden and crisp. 5. Serve: Transfer the bread to a serving platter. Enjoy it hot, pulling apart pieces to savor the cheesy, garlicky goodness! Optional: Serve with marinara or garlic dipping sauce. list end

Cinnamon roll muffins are a delightful combination of the classic flavor of cinnamon rolls and the convenience of muffins. These tender, fluffy treats are swirled with rich cinnamon sugar filling and topped with sweet glaze, making them the perfect breakfast or brunch options. With no need to roll out dough, they come together quickly and easily yet still deliver that comforting, warm taste of freshly baked cinnamon rolls. Ideal for busy mornings or cozy weekend treats, these muffins are sure to become favorites in your household! INGREDIENTS: For the Muffins: list of 9 items ? 2 cups all-purpose flour ? 3/4 cup granulated sugar ? 1 tablespoon baking powder ? 1/2 teaspoon salt ? 1 teaspoon ground cinnamon ? 1/2 cup milk ? 1/2 cup unsalted butter, melted ? 2 large eggs ? 1 teaspoon vanilla extract list end For the Cinnamon Filling: list of 3 items ? 1/2 cup brown sugar, packed ? 1 tablespoon ground cinnamon ? 2 tablespoons unsalted butter, softened list end For the Glaze: list of 3 items ? 1 cup powdered sugar ? 2 tablespoons milk ? 1/2 teaspoon vanilla extract list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray. 2. Make the Muffin Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon. In another bowl, combine the milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. 3. Prepare the Cinnamon Filling: In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until crumbly. 4. Fill the Muffin Tin: Spoon a little of the muffin batter into each muffin cup, just enough to cover the bottom. Add a teaspoon of the cinnamon filling on top, then add more muffin batter to fill the cups about 2/3 full. Finish with a little more cinnamon filling on top. 5. Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack. 6. Prepare the Glaze: While the muffins cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the warm muffins. 7. Serve and Enjoy: Enjoy these Cinnamon Roll Muffins warm or at room temperature, and savor the delightful combination of cinnamon sweetness in every bite! list end These muffins are a perfect way to start your day, offering all the comforting flavors of cinnamon rolls without the fuss!

1 cup strawberries, hulled and sliced 1 cup grapes, halved 1 cup pineapple chunks 2 bananas, sliced 1 apple, chopped 1/2 cup blueberries 1/2 cup plain Greek yogurt or whipped cream 2 tablespoons honey or maple syrup 1 teaspoon vanilla extract 1 tablespoon lemon juice 1. In a large mixing bowl, combine the strawberries, grapes, pineapple chunks, bananas, apple and blueberries. Drizzle with lemon juice, and gently toss to prevent the fruit from browning. 2. In a separate, small bowl, whisk together the Greek yogurt or whipped cream, honey or maple syrup and vanilla extract until smooth. 3. Pour the creamy mixture over the fruit, and gently fold everything together until fruit is coated evenly. 4. Serve immediately, or refrigerate for up to two hours before serving to allow the flavors to meld together.

Chicken Enchilada Soup Our creamy Chicken Enchilada Soup is loaded with tender chunks of chicken in a thick, rich, zesty tomato-based broth that has tons of delicious flavor. Yield: 10 servings Prep: 1 hourCook: 3 1/2 hoursTotal: 4 1/2 hours Scale:1x2x3x Ingredients Stock 1 whole chicken, 5-6 pounds 1 medium carrot peeled and cut into quarters 2 stalks celery with leaves 4 sprigs fresh parsley 1 whole bunch fresh cilantro (rinsed) 2 bay leaves 1 tablespoon kosher salt 12 peppercorns 1 bunch scallions, whites separated from greens (roots removed) 8 quarts water 1 large yellow onion, cut into eighths 1 large poblano chili pepper, stem removed and cut in half the long way 1 dried Pasilla chili pepper 6 large cloves garlic, skin left onSoup 2 tablespoons extra virgin olive oil 1 cup yellow onion, diced 1 tablespoon fresh garlic coarsely chopped 1 6-ounce can tomato paste 1 10-ounce can Ro*Tel diced tomatoes with green chilies 1 teaspoon smoked paprika 2 teaspoon ground cumin 2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon ground coriander 1 cup Masa Harina Corn tortillas, cut into strips, for garnish Vegetable oil, to fry corn tortilla strips 8 ounces sharp cheddar, for garnish 4 tablespoons cream cheese (*see Notes below) Optional chopped scallions, for garnish Optional sour cream, for garnish Copy Ingredients Instructions In a large stock pot, place chicken and neck if available, carrot, celery, parsley, cilantro, bay leaves, salt, peppercorns, and the greens of the scallions. Add the water and turn on high to boil. In a cast iron pan on high heat, add onions and char black on both sides of the pieces, about five minutes, and add to the stock. Keep the pan on high and add the fresh poblano pepper and whole dried pasilla pepper along with the skin-on garlic and scallion bottoms and again char to black, about 5 minutes. Remove the garlic to your cutting board and peel skins off then add garlic to the pot along with the scallions and peppers. Once the pot comes to a boil, lower to a medium-high simmer and cook for one hour. (Good rolling bubble but not a full boil) After one hour and with long handled tongs, remove chicken to a platter but return the pot to heat and continue simmering. When the chicken is cool enough to handle, pull white and dark meat off and place remaining carcass back into pot. (OK if wings are still attached). Keep chicken meat refrigerated until later. Continue to cook the stock for another hour, about 2 ? hours total. Strain, discard solids. You should have 3 ? to 4 quarts of stock. If not, cook down to reach that amount. Set aside. Note: The stock can be made a day in advance. Skim off and discard any fat that rises to the top. (Chilling the stock makes it easier to skim the fat off.) To make the soup, in a 5-6 quart Dutch oven over medium heat, add olive oil and once hot add the onions and garlic and cook for about 4-5 minutes or until just starting to brown. Add the tomato paste along with the can of diced tomatoes, paprika, cumin, chili powder, oregano and coriander. Cook this stirring continually for five minutes. Add the stock but reserve 3 cups of the stock in your measuring container and add the Masa Harina and whisk to combine, then add to the soup pot. This will thicken the soup. Whisk, then cook for 15 minutes on a medium to low simmer, making sure you stir often. While the soup is simmering, cut the corn tortillas into small strips (I cut the round tortilla into quarters then cut the quarters into strips) In a heavy bottomed pan, heat about an inch of vegetable oil to 350 degrees F and once hot, cook the tortilla strips in batches but don’t overcrowd the pan. I cooked one package of corn tortillas cut into strips in four batches. Remove with a spider or strainer to paper towels and sprinkle with salt as soon as they come out. Shred the cheddar on the large holes of a box grater. After the soup has simmered for 15 minutes, add the cream cheese then use an immersion blender and puree to smooth. Shred the chicken with your fingers into the soup leaving some bite sized pieces. Stir

Carne Asada Yield: 10 servings Prep: 8 hoursCook: 30 minutesTotal: 8 hours 30 minutes Units:USM Scale:1x2x3x Ingredients 4 pounds flank, or skirt or brisket (OK if two, 2-pound pieces) Marinade 1 cup cilantro leaves, packed 1/2 cup freshly squeezed orange juice 1/4 cup fresh lime juice Zest of one lime 2 tablespoons fresh garlic, chopped fine 1 large jalapeno, stemmed and seeded 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder 1 teaspoon dry oregano 1/3 cup soy sauce 1/2 cup good quality extra virgin olive oil Other Corn tortillas, for serving Chimichurri, for serving Cilantro leaves, for serving Lime wedges, for serving Copy Ingredients Instructions Place the steak in a gallon zipper seal bag. Place the marinade ingredients into a blender and puree until smooth. Pour over the steak, seal and refrigerate overnight or up to 24 hours. After overnight marinate, rinse off and discard the marinade and pat the steak dry. Let sit at room temperature for one hour before grilling. When ready to grill, heat one half of the grill to high and the second half to low. Oil the grates on the hot side of the grill. Lay the steak(s) over the hot side and grill for two minutes then turn 90 degrees and grill for two more minutes to get crosshatch grill marks. Flip the steak over and grill for four minutes. Move the steak to the cool side, turn the hot side down to low and close the cover and let the steak cook for up to 15 minutes until the internal temperature reaches 125 degrees F. (Use a probe thermometer inserting from the side into the thickest part). Let rest for ten minutes then slice against the grain into thin slices. Serve on corn tortillas that have been warmed and top with chimichurri and cilantro leaves with a lime wedge on the side. Source: A Family Feast ~~~~~ Rhonda in MO

Guacamole How to make the best ever guacamole! (One of our readers told us this is even better than Chipotle’s guacamole! Let us know in the comments if you agree!) Yield: 8 Prep: 15 minsTotal: 15 minutes Scale:1x2x3x Ingredients 2–3 ripe Haas avocados, depending on size 4 tablespoons minced red onion 1 teaspoon (or more if you like it hot) Rocket Fuel, or other favorite hot sauce 2 tablespoons minced cilantro 1 teaspoon lime juice 1 tablespoon lemon juice 1/2 teaspoon salt Few grinds of black pepper 1/2 of a ripe tomato, seeds and core removed, diced Copy Ingredients Instructions Run a knife around the outside of the avocados from top to bottom and back to top. Cut down to the pit. With a twisting motion, twist the avocado halves apart. Tap the avocado pit with a knife so the knife slices in enough to grab it. Then turn the knife and the pit will come out. (Be careful not to swing too hard and hit your hand. To be safe, place the avocado down on a cutting board first.) Run a soup spoon between the pulp and the skin of the avocado and place the pulp in a medium mixing bowl. Mash slightly with a fork leaving large chunks. Add all other ingredients except the tomato. Adjust seasoning as needed. When you are ready to serve, add in diced tomato. Source: A Family Feast ~~~~~ Rhonda in MO

Huevos Rancheros A deliciously scrumptious Mexican breakfast made with warmed tortillas, cooked tomato based salsa and fried eggs. A flavorful, cozy breakfast that's sure to satisfy those bright spicy cravings. 开云体育s: 8 Prep20minutes minutes Cook15minutes minutes Ready in: 35minutes minutes Ingredients 2 lbs Roma tomatoes or vine ripened tomatoes, cut into quarters 1 - 3 canned chipotle chilies (to taste, they are spicy) 4 Tbsp (approx.) olive oil, divided 1 cup chopped yellow onion Salt and black pepper 1 Tbsp minced garlic (3 cloves) 2 tsp chili powder (I use 1 tsp regular chili powder and 1 tsp ancho chili powder, use what you like) 1/4 cup chopped cilantro 8 (6-inch) corn tortillas 8 large eggs Optional toppings 1 large avocado, sliced Crumbled cotija cheese Prepared black beans, refried beans, or cooked chorizo Instructions Place half of the tomatoes in a food processor along with all of the chipotle peppers. Process in 1-second bursts until chopped small. Pour into a bowl and repeat with remaining tomatoes, then pour into same bowl. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and chili powder and saute 30 seconds longer. Pour tomato mixture in with onion mixture in skillet. Bring to a simmer then reduce heat to medium-low, season with salt and pepper to taste and simmer until slightly thickened, about 6 to 8 minutes. Stir in cilantro. You can serve the salsa chunky or transfer to the same food processor and pulse until it's finer and more pureed. Set salsa aside. Heat a clean 12-inch non-stick skillet heat over medium heat, drizzle with 2 to 3 tsp oil and cook 2 to 3 tortillas at a time, cooking until golden brown spots appear on each side. Transfer tortillas to paper towels to drain (I just create a stack of tortillas between folded paper towels to keep warm). Repeat with remaining tortillas. Return skillet to medium heat, coat with 1 1/2 tsp oil or spray inside evenly with cooking spray. Add 1 egg at a time spacing evenly apart near the edges of pan, cook 4 eggs at once. Season each egg with salt and pepper to taste and fry 2 minutes, then cover pan with lid and and cook until whites are set but yolks are still runny, about 1 to 2 minutes longer (you can also add 1 Tbsp water for added steam and even cooking when covered). Transfer eggs to a plate, cover with foil and repeat cooking process with more oil and remaining eggs. To assemble plate one tortilla, then spread over a heaped spoonful of salsa, then top with one fried egg. Add desired toppings. Notes In place of tomato salsa you can also try this recipe with Salsa Verde. Nutrition estimate does not include toppings or sides as these are optional. Source: Cooking Classy ~~~~~ Rhonda in MO

Black Bean and Corn Salad Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa. 开云体育s: 6 Prep20minutes minutes Ready in: 20minutes minutes Ingredients 1 (14.5 oz) can black beans, rinsed and drained well 1 cup fresh or frozen corn, thawed according to package instructions 1 cup chopped tomato (Roma, cocktail, grape, etc.) 1 cup seeded and chopped orange bell pepper 1/3 cup diced red onion, rinsed and drained 1 medium avocado, diced (fairly firm but ripe) 1 small jalapeno, seeded and minced (optional) Dressing 3 Tbsp olive oil 2 1/2 Tbsp fresh lime juice 1/3 cup chopped fresh cilantro 1 clove garlic, minced (1 tsp) 1 tsp honey 1/4 tsp each ground cumin and chili powder Salt and freshly ground black pepper Instructions Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use. Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl. Pour dressing over and toss gently to coat with dressing. Serve right away. Notes For extra flavor you can roast the bell pepper over a gas fire or under the broiler, turning occasionally. Transfer to a bag to steam 10 minutes then peel away most of the blackened skin. Another option is to grill the corn and the bell pepper for extra flavor.开云体育 Suggestions Serve with honey lime shrimp (or the shrimp I add to shrimp tacos) and coconut rice to make a full meal. Or serve aside grilled chicken breasts or thighs. Pair it with grilled or pan seared salmon. Serve over quinoa. Try it with flank steak. Source: Cooking Classy ~~~~~ Rhonda in MO

Interesting article: https://www.foxnews.com/food-drink/ancient-bedrock-kitchens-reveal-evidence-historical-food-practices-experts-say Ancient bedrock kitchens reveal evidence of historical food practices, experts say Starch granules show how Native Americans processed food in southern Oregon By Andrea Margolis Fox News Published May 17, 2025 Granules from bedrock kitchens reveal secrets about ancient food: experts Two anthropologists from the University of Utah spoke with Fox News Digital about recent research conducted on ancient stone kitchens, revealing insights into how prehistoric people ate. Ancient stone structures on the West Coast are helping experts understand more about historic food practices, according to groundbreaking scientific research. In a recent interview with Fox News Digital, University of Utah anthropologists Lisbeth Louderback and Stefania Wilks spoke about their research in southern Oregon, which was published in February in the journal American Antiquity. The experts have been analyzing stone metates – or bedrocks with grinding surfaces – to learn more about how ancient people ate. SIMPLE WAYS TO INCREASE FIBER IN YOUR DIET AND WHY IT'S SO IMPORTANT Louderback, an associate professor and curator of archeology at the Natural History Museum of Utah, told Fox News Digital that Native Americans in the Northern Great Basin would process geophytes on metates by using manos, or handheld stones. Geophytes is a term that describes plants with underground storage organs, but they're far from obscure. The group includes potatoes, carrots, ginger and onions. University of Utah researchers have uncovered ancient food practices after analyzing stone structures in Oregon. (Carolyn Temple, Bureau of Land Management via University of Utah) So the researchers got to work and did starch granule analyses on several different metates from three different sites in southern Oregon. "Sure enough, we found very good evidence of geophyte processing on these bedrock metates," Louderback said. FIRST BOTTLE OF 'WHISKY' MATURED IN CASKS SUBMERGED IN LOCH NESS SELLS FOR OVER $1,000 Notably, the two experts searched the cracks and crevices of bedrock metates, which yielded many more samples than the rock surfaces. "Virtually no starch granules were on the cleaning surface, but hundreds of starch granules were observed in those cracks and crevices deep down," Louderback said. "It could be as old as Late Pleistocene [126,000 to 11,700 years ago], but the evidence we found could also be as young as 500 years ago." Because of the open-air surfaces on the stones, it is nearly impossible to date the granules' ages, the professor said. But they are undoubtedly old. "It could be as old as Late Pleistocene [126,000 to 11,700 years ago], but the evidence we found could also be as young as 500 years ago," Louderback said. The ancient stone metates contained granules of biscuitroot (seen on right). Biscuitroot, which grows underground, develops flowers. (Stefania Wilks, University of Utah / Getty Images) "So we don't know what the antiquity of this geophyte processing is on these features, but we definitely found evidence of geophyte processing, as well as processing of other plants, wild grasses and things like that as well." What did this ancient food look like? Graduate student Stefania Wilks told Fox News Digital that most of the granules were biscuitroot, which is in the wild carrot family. 1,000-YEAR-OLD FOOD STORAGE PIT DISCOVERED IN ALASKA "They're starchy. They get flowery. They were very important to the people living there when the Europeans came," she said. "The European explorers relied on the resources that the Native peoples were able to share with them and included these geophytes," Wilks added. "In this region, in the Northern Great Basin in general, geophytes were very, very important." "They're still accessible today. They're still useful." Images of people grinding maize into flour may come to mind, but the environment of the Northern Great Basin differs from the southwest. Instead of corn, people relied on biscuitroo

Crockpot BBQ Pulled Chicken It's made with tender flavorful chicken thighs, a simple spice rub, and robust store-bought sauces to save time. This chicken makes for the ultimate BBQ chicken sandwiches and it's incredibly easy! 开云体育s: 8 Prep15minutes minutes Cook4hours hours 30minutes minutes Ready in: 4hours hours 45minutes minutes Ingredients 3 lbs. boneless, skinless chicken thighs 1 1/2 tsp chili powder 1 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/4 tsp cayenne pepper (optional) 1/2 tsp salt, then more to taste 1 tsp freshly ground black pepper 1/4 cup grated yellow onion 1 1/2 cups BBQ sauce (recommend Bullseye original), divided 2 Tbsp steak sauce (recommend A1) 8 hamburger buns Instructions Place chicken in 5 - 7 quart slow cooker (I use this one). In a small mixing bowl whisk together chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper. Pour spice mixture over chicken and add grated onion. Toss well to evenly coat chicken with spices. Evenly pour 3/4 cup BBQ sauce over the chicken. Cover and cook on low heat 4 - 6 hours until chicken shreds easily and registers 165 degrees in center. Transfer chicken to a cutting board, reserve liquid from the slow cooker. Skim fat from the liquid and discard the fat. Shred chicken with two forks (I do it a little larger than I want it to end up because as you toss again in the next step it shreds up a bit on it's own). Return chicken to slow cooker. Heat remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce in a microwave safe bowl in the microwave until warm (about 1 - 2 minutes). Pour 3/4 cup of the reserved liquid and the BBQ sauce mixture over the chicken then toss to evenly coat. If you feel it needs a little more moisture you can add another splash of the reserved liquid (or more BBQ sauce), also season to taste with a little more salt if needed. Serve the pulled bbq chicken in hamburger buns (I also like to add coleslaw, with a little blue cheese mixed in sometimes too). Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Chicken Margherita Marinated, lightly charred chicken breasts with gorgeous grill marks are blanketed with melty mozzarella, vibrantly green basil pesto, and highlighted with a glistening crowning finish of fresh tomatoes atop. A delicious Italian inspired recipe! 开云体育s: 4 Prep20minutes minutes Cook10minutes minutes Marinating1hour hour Ready in: 1hour hour 30minutes minutes Ingredients 4 (8 oz. each) boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 1/4 cup white balsamic vinegar* 1/4 cup olive oil 1 tsp minced garlic 3/4 tsp dried oregano 1 tsp salt 1 tsp ground black pepper 6 oz. fresh mozzarella, cut into 8 slices 1 cup grape tomatoes, halved or sliced, or 2 small roma tomatoes, sliced Pesto** 1 1/2 cup packed (32g) fresh basil leaves 1/4 cup (35g) finely shredded parmesan cheese 2 Tbsp pine nuts (toasted or raw) 1 tsp minced garlic 1/4 cup extra virgin olive oil Instructions In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper. Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken. Transfer to fridge and let marinate 1 to 6 hours. Near the end of marinating prepare the pesto. To do so in a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste, cover pesto. Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already. Place chicken on grill and cook 5 to 6 minutes. Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer. Spoon pesto over each chicken breast then top with tomatoes. Notes *Dark balsamic vinegar may also be used if you can't find white balsamic vinegar. **You could also use 1/2 cup store-bought refrigerated pesto in place of fresh made. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Chicken Salad A refreshing, fully loaded, summery salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado. 开云体育s: 5 Prep40minutes minutes Cook12minutes minutes Ready in: 52minutes minutes Ingredients Dressing 3/4 cup olive oil 1/3 cup fresh lemon juice 3 Tbsp finely chopped fresh parsley 1 tsp dried oregano 1 Tbsp dijon mustard 1 Tbsp honey 2 tsp minced garlic 1 tsp each salt and black pepper, then more to taste Salad 1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 2 ears fresh corn, husked 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner 6 slices bacon, cooked and chopped* 1 1/2 cups grape tomatoes, halved 1/3 cup thinly sliced red onion 1 avocado, sliced 2/3 cup crumbled feta cheese Instructions In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper (don't add salt yet). Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours. Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad (if olive oil solidifies let rest at room temperature for 30 minutes). Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature of chicken registers 165°F on an instant read food thermometer. Also grill corn about 10 minutes until lightly charred, turning occasionally. Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs. To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese. Shake dressing then pour over salad and gently toss. Serve right away. Notes *I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Cook in a single layer (you can scrunch pieces up a bit to fit). I like to just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Flank Steak with Sherry-Mustard Sauce added by Lynette ! Great way to prepare a less expensive cut of steak. Requires 8 hours of marinating time and the sauce needs to chill for an hour. Plan ahead, and this will be ready to serve in no time. Cook time: 15 Min Prep time: 9 Hr 15 Min Yield: 5 serving(s)Ingredients STEAK 1 1/2 lb flank steak 1/3 c dry sherry 1/3 c soy sauce 2 Tbsp green onions, chopped 1 Tbsp cracked black pepper 2 tsp coarse grained Dijon mustard 1 tsp fresh ginger; peeled and chopped SHERRY-MUSTARD SAUCE 8 oz plain yogurt 2 Tbsp green onion, chopped 2 Tbsp dry sherry 2 tsp coarse grained Dijon mustard 1 pinch saltDirections Test Kitchen Tips: We grilled our flank steak 4 minutes on each side for medium rare. 1. Score the steak 1/4 inch deep on both sides. 2. Combine 1/3 cup sherry, soy sauce, green onions, black pepper, Dijon mustard, and ginger in a small bowl; stir well. 3. Either marinate the steak in a shallow dish or a resealable plastic bag. Marinate for 8 hours. 4. For the sauce, combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour. 5. Remove the steak from the marinade; discard the marinade. Grill steak over medium coals or broil 6 inches from the heat for 6 to 8 minutes on each side or until your desired degree of doneness. 6. To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce. Source: Just a Pinch ~~~~~ Rhonda in MO

Teriyaki Barbecue Sauce added by Kara Brown Makes enough for a couple of mason jars. Cook time: 15 Min Prep time: 15 Min Yield: 4 jar(s)Ingredients 3 Tbsp butter 4 clove garlic, chopped 2 sm onions, finely chopped 3 c ketchup 1 tsp chili powder 3 Tbsp yellow mustard 6 Tbsp teriyaki or soy sauce 12 Tbsp brown sugarDirections 1. Melt butter in a saucepan. 2. Add garlic and onions. Saute for 10 - 12 minutes on low/medium heat until tender. 3. Remove from heat. Add ketchup, chili powder, mustard, and soy sauce. 4. Stir until well mixed. 5. Add brown sugar and stir while adding. 6. Use a whisk to get all the brown sugar broken up. Source: Just a Pinch ~~~~~ Rhonda in MO