开云体育

Peppermint whoopie pies are festive and indulgent twists on classic whoopie pies, combining rich, fluffy, cakelike cookies with refreshing, creamy peppermint filling. These little treats are the perfect holiday desserts, offering a balance of soft, chocolatey cookies with sweet and minty filling that packs a punch. The addition of peppermint extract in the filling gives these pies a cool, wintery kick, making them ideal for holiday parties, gift-giving or cozy winter nights. The best part is they’re as fun to make as they are to eat, and their signature sandwich shapes make them favorites with both kids and adults alike. If you’re looking for seasonal desserts that are both decadent and festive, these peppermint whoopie pies are sure to delight! INGREDIENTS: For the Cookies: list of 10 items ? 1 1/2 cups all-purpose flour ? 1/2 cup unsweetened cocoa powder ? 1 teaspoon baking soda ? 1/2 teaspoon salt ? 1/2 cup unsalted butter, softened ? 1 cup granulated sugar ? 1 large egg ? 1 teaspoon vanilla extract ? 1/2 cup buttermilk (or milk with 1 tablespoon lemon juice) ? 1/2 cup hot water list end For the Peppermint Filling: list of 6 items ? 1/2 cup unsalted butter, softened ? 1 1/2 cups powdered sugar ? 1 teaspoon peppermint extract ? 2 tablespoons heavy cream (or more for desired consistency) ? A pinch of salt ? Red or green sprinkles (optional, for decoration) list end INSTRUCTIONS: list of 8 items 1. Preheat the Oven and Prepare the Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. 2. Make the Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla extract and continue to beat until combined. 3. Add the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Once the batter is smooth, stir in the hot water until the batter reaches a slightly thick, but still scoopable consistency. 4. Scoop the Cookies: Use a cookie scoop or tablespoon to drop rounded balls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon to form even-sized circles. Bake for 8-10 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. 5. Make the Peppermint Filling: While the cookies are cooling, prepare the peppermint filling. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, a little at a time, beating until smooth. Add the peppermint extract, heavy cream, and a pinch of salt, and continue to beat until the filling is light and fluffy, about 2-3 minutes. If the filling is too thick, add a little more cream to reach your desired consistency. 6. Assemble the Whoopie Pies: Once the cookies have cooled completely, spread a generous amount of peppermint filling onto the flat side of one cookie. Top with another cookie, pressing down gently to create a sandwich. Repeat with the remaining cookies and filling. 7. Optional Garnish: If desired, roll the edges of the whoopie pies in colorful holiday sprinkles for an extra festive touch. 8. Serve: Allow the whoopie pies to set for about 30 minutes before serving, so the filling firms up slightly. These are best enjoyed within a couple of days but can be stored in an airtight container for up to a week. list end

White fruitcake is a delicate and delicious twist on traditional fruitcake, perfect for those who prefer a lighter, less dense dessert. Packed with golden raisins, dried apricots and nuts, this cake is beautifully moist with a buttery crumb. Its elegant, pale color comes from light batter that lets the vibrant fruit and nuts shine through. Ideal for festive occasions or as a year-round treat, this cake is sure to win over even those who typically shy away from fruitcake. For the best results, make it a day or two ahead to allow the flavors to meld beautifully. INGREDIENTS list of 14 items 1 cup (2 sticks) unsalted butter, softened 1-1/2 cups granulated sugar 4 large eggs 1/2 teaspoon almond extract 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup whole milk 1 cup golden raisins 1 cup dried apricots, chopped 1 cup candied pineapple, chopped 1/2 cup chopped almonds 1/2 cup chopped pecans list end INSTRUCTIONS: list of 8 items 1. Prepare the Oven and Pan Preheat your oven to 300°F (150°C). Grease a 10-inch loaf pan or bundt pan and line it with parchment paper for easy removal. 2. Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. Cream Butter and Sugar In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. 4. Add the Eggs and Extracts Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts. 5. Combine Wet and Dry Ingredients Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. 6. Fold in Fruits and Nuts Gently fold in the raisins, apricots, pineapple, almonds, and pecans until evenly distributed. 7. Bake the Cake Pour the batter in the prepared pan, and smooth the top. Bake for 90 to 100 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil during the last 30 minutes of baking. 8. Cool, and Serve Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Wrap it tightly, and let it rest for a day before slicing for the best flavor. list end Enjoy this light and fruity delight as a dessert or with a warm cup of tea!

Steakhouse baked potatoes are the perfect side dish, offering crispy, seasoned skin with a soft, fluffy interior, just like you’d find at a classic steakhouse. These potatoes are baked slowly to achieve that ideal texture, then brushed with a touch of olive oil and salt for a perfectly crispy exterior. They’re simple to make but deliver a restaurant-quality experience at home. Top them with butter, sour cream, chives, bacon or even cheese to create a comforting and versatile accompaniment to any meal, especially juicy steak. INGREDIENTS: list of 5 items ? 4 large russet potatoes ? 1 tablespoon olive oil ? 1 tablespoon coarse sea salt or kosher salt ? 1/2 teaspoon freshly ground black pepper ? Toppings: butter, sour cream, chives, shredded cheese, bacon bits (optional) list end INSTRUCTIONS: list of 5 items 1. Preheat the oven: Preheat your oven to 425°F (220°C). 2. Prepare the potatoes: Scrub the potatoes thoroughly and pat them dry with a paper towel. Using a fork, poke several holes into each potato to allow steam to escape during baking. 3. Season the potatoes: Rub each potato with olive oil, ensuring they are evenly coated. Sprinkle generously with coarse sea salt and freshly ground black pepper, rubbing the seasonings into the skin. 4. Bake the potatoes: Place the potatoes directly on the oven rack (for the crispiest skin) or on a baking sheet lined with foil. Bake for 50-60 minutes, or until the skin is crispy and the inside is tender when pierced with a fork. 5. Serve: Once the potatoes are done, remove them from the oven and let them cool slightly. Slice them open and fluff the inside with a fork. Top with butter, sour cream, chives, bacon bits, shredded cheese, or your favorite toppings. list end Enjoy these Steakhouse Baked Potatoes alongside a steak or any main dish for a classic, hearty side that’s crispy on the outside and fluffy on the inside!

Yield: 12 servingsSmoked Pork Loin with Summer Spice Dry Rub Smoked Pork Loin with Summer Spice Dry Rub - tender, juicy, thinly sliced, smoky pork with a tasty blend of herbs & spices. Makes delicious cold cuts too. Prep Time1 day Cook Time3 hours Total Time1 day 3 hours Ingredients 4 pound center loin pork roast 4-6 tbsp Smokin' Summer Spice Barbecue Dry Rub (approximately, use as much as you like) 6 cups water ? cup brown sugar 2 tsp salt 3 cloves chopped garlic 2 tbsp black peppercorns 2 fresh thyme sprigs Instructions Mix all of the brine ingredients together until the brown sugar and salt have dissolved. Place loin roast in a plastic or glass container and pour the brine over the top of the meat. The brine should cover the meat entirely. Place in the fridge and let stand for 24-48 hours. Pat the meat dry with paper towels. Liberally cover the loin roast with Summer Spice Dry Rub. You can then leave the roast for 2-8 hours before smoking if you like to let the flavour of the spices permeate the meat. How long is your choice. Barbecue over indirect heat at 250 degrees F for up to 3 hours or longer depending on the size/thickness of the roast you are using. The best way to ensure your pork loin is fully cooked is to use a meat thermometer to ensure the center reaches 160 degrees F. Any higher than that, you risk losing moisture from the meat. This temperature is what is recommend by health Canada. In the US the guideline is 140 degrees F or higher. I've used both temps in the past and both may leave the pork slightly pink at the centre which is considered perfectly fine these days. Notes While I do have a backyard smoker, any BBQ can be adapted to add a little smoke flavour using readily available hardwood chips. See below. SOME SUGGESTIONS FOR INDIRECT BBQ If you are using your gas grill to slow barbecue your pork, place the meat on one side of the grill and use the burner or burners on the opposite side so that it is not directly over heat. Regulate the gas to keep the temperature at about 250 degrees F for slow barbecued flavour. The same technique can also be used with a charcoal grill, just keep the charcoal on one side and the meat on the opposite side. You can add smoke flavour by soaking hardwood chips like mesquite, apple, cherry or hickory in warm water for about a half hour. A couple of handfuls will do. Wrap the soaked wood chips in a double layer of heavy duty aluminum foil and poke only two holes in the foil, one at either end to allow the smoke to escape. On a gas grill, I place the foil packets in a vegetable grill pan so that the packet is not sitting directly on the gas burner. On a charcoal grill, simply toss the packet directly onto the hot coals. You can add more soaked wood chip packets as they burn out, it all depends on how much smoke favor you wish to add. One or two of these packets replaced every hour should be enough for pork. Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 6 servingsHoney Garlic Barbecue Chicken Honey Garlic Barbecue Chicken using a lower fat oven baked method plus a seasoning secret you'll love to make an easy but utterly delicious chicken dinner. Prep Time20 minutes Cook Time40 minutes Total Time1 hour Ingredients 2 to 3 lbs of boneless skinless chicken thighs or breasts (see notes for using breasts below) 4 tbsp BBQ Seasoning (Approximately) 1 cup flour (approximately) 3 tbsp canola oil For the sauce 2 tbsp olive oil 4 cloves minced garlic 1/2 cup honey 1 cup BBQ Sauce 1/2 tsp chili flakes (optional) pinch salt 1/2 tsp black pepper Instructions Preheat oven to 400 degrees. Line a baking sheet with parchment paper and brush the canola oil over the parchment paper. Lay the boneless skinless breasts flat on a cutting board and liberally season with the BBQ spice rub on both sides. Fold them in half and dredge in the flour until completely coated. ( They should remain folded while dredging in the flour) Bake for about 45 minutes, turning the chicken pieces over at the 20 minute mark. Test the pieces with a meat thermometer to see if they have reached 170 degrees F. Check earlier than the 45 minute mark if they are small chicken pieces. They may well be fully cooked before that time. To prepare the sauce. Add the olive oil and garlic to a small saucepan. Cook over medium low heat until the garlic just softens but does not brown. About a minute. Add the honey and let it come to a slow simmer for a few minutes. Add the BBQ sauce, chili flakes if using them, plus the salt and pepper. Simmer together slowly for 5 minutes or so, stirring often. Dip the cooked pieces in the sauce and serve. Notes If using boneless skinless chicken breasts, pound them out to a uniform thickness or butterfly cut them to make them flatter. You can then fold them in half before dredging in the flour, so that they will be seasoned inside and out, the same as thighs would be. Chicken breasts may cook faster than chicken thighs, depending up on their thickness. Use a meat thermometer to determine when any chicken pieces are fully cooked to 170 degrees F. Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 4 lbs ribs. 6-8 servings.Easy Korean BBQ Short Ribs Easy Korean BBQ Short Ribs. (Galbi) An unusual secret ingredient produces velvety tender restaurant style beef short ribs. Just a few common ingredients yield sweet, sticky, smoky, delicious ribs. Prep Time10 minutes Cook Time8 minutes Additional Time12 hours Total Time12 hours 18 minutes Ingredients 4 lbs beef short ribsFor the marinade 2 tsp baking soda 1/3 cup light soy sauce 2 tsp smoked paprika (or regular paprika if you prefer.) 6 cloves garlic minced 1 tbsp grated fresh ginger (Use 1/2 tsp powdered ginger if you are in a [inch) 2/3 cup water 2 tablespoons toasted sesame oil. (the golden colour version in small bottles at the supermarket or Asian market) 1/3 cup firmly packed brown sugar 1/3 cup vinegar (any kind really) 1 1/2 tbsp cracked black pepper 1 tsp chili flakes (Optional, or adjust to taste.) Instructions Place all of the ingredients for the marinade into a large stainless steel or glass bowl or container. Stir well to ensure the sugar and baking soda are dissolved well in the liquid. Add the ribs to the marinade. Cover and leave to marinate in the fridge overnight or for up to 24 hours in advance. I like to toss them around in the marinade a couple of times during the marinating time, to ensure even seasoning of the beef. I find that most of the marinade gets absorbed by the meat, so don't let that worry you of it happens. Preheat grill to about 400 degrees F. Add the marinated ribs to the grill, close cover and cook for about 4 minutes. (check for flame ups after 2 minutes. Flip the ribs and cook fo about an additional 3-4 minutes, depending on the thickness of the ribs. Serve with a garnish of green onions, chives, and/or chili flakes. Great with a side salad or some plain sticky rice. Notes Note: There is actually no salt added to this recipe. The soy sauce is all that is needed to penetrate the meat and season it well. Source: Rock Recipes ~~~~~ Rhonda in MO

ield: 6 servingsHerb and Garlic Rolled Steak Medallions Herb and Garlic Rolled Steak Medallions - a delicious method for infusing herb and garlic flavours into grilled steak. Prep Time25 minutes Cook Time10 minutes Total Time35 minutes Ingredients 8 thin cut strip loin steaks 6 tbsp Worcestershire sauce 4 cloves minced garlic 4 tbsp chopped rosemary 4 tbsp chopped oregano 4 tbsp chopped chives ? tsp freshly grated nutmeg, (optional) 6 tbsp melted butter Instructions Marinate the steak in the Worcestershire sauce for only 10 to 15 minutes before preparing the rolled steak medallions. Mix together the garlic, rosemary, oregano, chives and nutmeg. Season the steaks lightly on both sides with salt and pepper lay them flat on a cutting board and rub the herb and garlic mixture onto the surface of the steaks. Starting at the narrowest end roll the steak up tightly. Cut the steak roll into as many medallions as you want, usually 2 or 3 depending on the size of the steak you use. Working with 3 or 4 of the medallions at a time, lay them flat on a cutting board in a straight line and push one of the soaked skewers horizontally through the center of the medallions. Brush both sides of the medallions with the butter and transfer them to a hot preheated grill. Grill for 2- 4 minutes per side depending on if you want them rare to well done. When cooked, let the medallions rest for 4 or 5 minutes on a serving plate, covered in aluminum foil before serving. Source: Rock Recipes ~~~~~ Rhonda in MO

Homemade Bourbon BBQ Sauce Flavored with a splash of smoky bourbon whiskey, this homemade BBQ sauce is the perfect partner for your favorite grilled and roasted meats. It only takes a half hour to make and keeps for up to 2 weeks in the fridge. Prep Time5minutes mins Cook Time25minutes mins Total Time30minutes mins Course: Condiments Cuisine: American 开云体育s: 18 servings Author: Lynne Webb Ingredients 2 tablespoons butter 2 tablespoons grated sweet onion 1 clove garlic finely minced or pressed 1 cup ketchup (see notes) 1/3 cup brown sugar 1/4 cup bourbon or Tennessee whiskey 1/4 cup apple cider vinegar 1 teaspoon Worcestershire sauce Instructions Makes about 2 cups Melt the butter in a medium-sized saucepan over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and continue cooking, stirring often, until soft and aromatic, about 2 minutes longer. Stir in the ketchup, brown sugar, bourbon, cider vinegar, and Worcestershire sauce and bring the mixture to a slow simmer. Cook for 18 to 20 minutes, stirring often, until the sauce is thickened and glossy. Notes ABOUT THE KETCHUP: Look for a brand of ketchup made with cane sugar instead of high fructose corn syrup. Cane sugar thickens more effectively when simmered, helping the sauce develop the right consistency. It will also caramelize better when applied to meat. HOW TO STORE: Homemade BBQ sauce can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months. Let the sauce cool completely before transferring it to a tightly sealed container. Food safety note: Always use a clean spoon when you dish up barbecue sauce to prevent contamination and preserve shelf life. Never use a utensil that has touched raw meat unless you plan to use up the sauce at that time and thoroughly cook the food you're applying it to. Nutrition 开云体育: 2tablespoons | Calories: 43kcal | Carbohydrates: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 76mg | Sugar: 5g Source: MyGourmetConnection ~~~~~ Rhonda in MO

Thai Mango Curry Duck Loaded with the fragrant flavors of Thai cuisine, this savory coconut curry recipe is made with chunks of tender duck breast and fresh mango. Prep Time10minutes mins Cook Time25minutes mins Total Time35minutes mins Course: Entrées Cuisine: Asian 开云体育s: 4 servings Author: Lynne Webb Ingredients 4 boneless duck breasts Pekin/Long Island or 1 pork tenderloin - see notes 1 tablespoon coconut or vegetable oil 4 cloves garlic minced 1 red bell pepper seeded and sliced into thin strips 1-1/3 cups coconut milk 1-1/2 to 2 tablespoons red curry paste see notes 1-1/2 tablespoons fish sauce 1 tablespoon sugar 2 tablespoons freshly squeezed lime juice 2 mangoes peeled, pitted, and cut into chunks 2 scallions chopped 2 tablespoons chopped fresh cilantro 4 servings cooked Jasmine rice Instructions Being careful not to cut into the meat, score the skin on each duck breasts in a crosshatch pattern at 1/4-inch intervals. Season both sides with salt and pepper. Place the duck breasts, skin side down in a heavy frying pan over medium heat (about 275°F) to render the fat. You want to see the fat begin to melt and sizzle slightly, but you are not trying to achieve a quick sear at this point. Without turning, continue cooking the duck for 6 to 10 minutes, or until the majority of the fat has rendered from the breast and the skin is golden brown and crisp. Once the duck skin is crisp, pour off the fat and turn the breasts over. Raise the heat slightly and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 125°F (medium-rare), 3 to 6 minutes. Transfer the duck breasts to a cutting board and allow them to rest for 10 minutes before cutting into 1/4-inch thick slices. While the duck is cooking, add the coconut milk, curry paste, fish sauce, sugar, and lime juice to a bowl and whisk until smooth and well blended. Taste and add more curry paste if desired. Set aside. Return the pan you cooked the duck to the stove over medium-high heat. Add the minced garlic and red bell pepper strips and stir-fry just until the garlic is fragrant, 1 minute. Stir in the coconut milk mixture and bring it to a slow simmer. Cook for 5 minutes, stirring often, then add the mango and scallions. Return the duck to the pan, coat in sauce, and simmer just long enough to heat through. To serve, plate individual portions of jasmine rice, duck, mango, and bell pepper. Spoon some sauce over each serving and garnish with chopped cilantro. Transfer the remaining sauce to a serving bowl to pass at the table. Notes Pork tenderloin variation:Pork tenderloin can be substituted for the duck in this recipe. Here's how to prepare it: Trim the silverskin from the tenderloin, quarter it lengthwise and cut it into bite-sized chunks. Season lightly with freshly ground black pepper and a pinch of salt. Add a small amount of oil to a frying pan and place over medium-high heat. Add the pork and stir fry until lightly browned on the outside and rosy pink inside. Do not overcook. Remove from the pan and proceed with the balance of the recipe as written.About Thai red curry paste:How much curry paste you add to this dish is a matter of taste that depends on the brand you use and how spicy it is. There are a number of brands of pre-made Thai curry paste on the market. Our favorite is called Aroy-D, a product of Thailand that can be purchased in Asian grocery stores or online from Amazon or ImportFood.com.Nutrition Calories: 443kcal | Carbohydrates: 48g | Protein: 19g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 673mg | Fiber: 4g | Sugar: 28g Source: MyGourmetConnection ~~~~~ Rhonda in MO

Vietnamese Style Meatball Noodle Soup Tender chicken meatballs, thin rice noodles and broth flavored with classic Vietnamese soup ingredients like star anise, ginger and lime combine to make this light yet satisfying main dish soup. Prep Time10minutes mins Cook Time40minutes mins Total Time50minutes mins Course: Soups Cuisine: Vietnamese 开云体育s: 4 servings Author: Lynne Webb Ingredients 6 cups low-sodium broth 3 whole star anise 3 whole cloves 1 cinnamon stick 1-1/2 tablespoons fish sauce or soy sauce 1/2 to 1 teaspoon sriracha 2 tablespoons freshly squeezed lime juice 2- inch piece of fresh ginger peeled 3 cloves garlic peeled 4 to 5 scallions sliced 2 tablespoons fresh cilantro chopped 8 ounces fine rice noodles 4 lime wedges For the meatballs: 1 pound ground chicken 2 tablespoons panko crumbs for gluten-free use crushed Rice Chex 2 tablespoons cornstarch 2 teaspoons fish sauce 1 tablespoon freshly squeezed lime juice 1 clove garlic minced Instructions Combine the chicken broth, star anise, cloves, cinnamon stick, fish sauce, sriracha and lime juice in a stockpot over medium heat. Slice the ginger into 1/4-inch thick pieces and smash them gently with the flat side of a knife. Do the same with the garlic, add both to the broth and bring it to a slow simmer. Cover and cook for 30 minutes. While the broth simmers, combine the ground chicken, panko, cornstarch, fish sauce, lime juice and garlic in a mixing bowl. Form the mixture into 1-inch meatballs and set aside. Tip: This mixture is very sticky. Wet your hands in cool water to make rolling the meatballs easier. Place the rice noodles in a large bowl and cover with hot water. Allow to soak until soft and pliable, 10 to 12 minutes, drain and divide between four serving bowls (see notes). Using a large slotted spoon, remove the spices, ginger and garlic from the broth and turn up the heat to bring it to a rapid simmer. Begin adding meatballs, a few at a time, letting each batch cook for about 1 minute before adding more. Continue simmering until the meatballs are cooked through, 6 to 7 minutes. To finish, top each bowl of noodles with a portion of the scallions and cilantro. Ladle the meatballs and broth over top. Add a lime wedge and serve immediately. Notes Fine rice noodles will usually soften nicely in hot water, but be sure to check the package on your noodles as directions vary.Nutrition 开云体育: 1serving | Calories: 477kcal | Carbohydrates: 45g | Protein: 39g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 1618mg | Fiber: 4g | Sugar: 8g Source: MyGourmetConnection ~~~~~ Rhonda in MO

Stuffed turkey breast is an elegant and flavorful main dish perfect for special occasions, holiday dinner or when you want to serve something a little extra-special. This dish features juicy turkey breast filled with a savory stuffing of herbs, bread crumbs and vegetables, all seasoned to perfection. The filling keeps the turkey moist and adds layers of taste and texture, making every bite a delight. Finished by a golden, crisp exterior, this stuffed turkey breast pairs wonderfully with classic sides, like mashed potatoes or roasted vegetables. INGREDIENTS: list of 3 items ? 1 boneless turkey breast (about 2-3 lbs) ? Salt and black pepper to taste ? 2 tbsp olive oil list end For the Stuffing: list of 10 items ? 2 tbsp butter ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 celery stalk, finely chopped ? 1 cup fresh breadcrumbs ? ? cup chicken or turkey broth ? 2 tbsp chopped fresh parsley ? 1 tsp dried thyme ? 1 tsp dried sage ? Salt and black pepper to taste list end INSTRUCTIONS: list of 7 items 1. Prepare the Stuffing: In a skillet over medium heat, melt the butter. Add the chopped onion, garlic, and celery, and sauté for 4-5 minutes until softened. Stir in the breadcrumbs, chicken broth, parsley, thyme, and sage. Season with salt and black pepper. Mix well and remove from heat. Let the stuffing cool slightly. 2. Butterfly the Turkey Breast: Lay the turkey breast flat on a cutting board and carefully butterfly it by slicing it horizontally, being careful not to cut all the way through. Open it like a book and flatten slightly with a meat mallet if necessary. 3. Add the Stuffing: Spread the prepared stuffing evenly over the turkey breast, leaving a 1-inch border around the edges. 4. Roll and Secure: Carefully roll the turkey breast tightly from one short end to the other. Secure with kitchen twine or toothpicks to hold the roll together. 5. Season and Sear: Preheat your oven to 375°F (190°C). Season the outside of the rolled turkey breast with salt and black pepper. Heat the olive oil in a skillet over medium-high heat and sear the turkey roll on all sides until golden brown. 6. Bake: Transfer the seared turkey breast to a baking dish and bake for 45-55 minutes, or until the internal temperature reaches 165°F (74°C). 7. Rest and Serve: Let the stuffed turkey breast rest for 10 minutes before slicing. Remove the twine or toothpicks and slice into 1-inch thick rounds. list end Serve this stuffed turkey breast with your favorite holiday sides for a show-stopping main course that’s sure to impress your guests!

Quick and Easy Moo Shu Pork Whip up this 30-minute version of Moo Shu Pork at home with easy-to-find ingredients like boneless pork chops, store-bought coleslaw mix, mushrooms, scallions, and flour tortillas. Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins Course: Entrées Cuisine: Asian 开云体育s: 4 servings Author: Lynne Webb Ingredients 3/4 lb boneless pork loin chops 2 teaspoons toasted sesame oil Vegetable oil 6 cloves garlic minced 1 tablespoon minced ginger Freshly ground black pepper 8 low-carb flour tortillas (8-inch) 2 eggs lightly beaten 8 ounces cremini or white button mushrooms sliced 5 cups store-bought coleslaw mix see notes 3 scallions sliced For the sauce: 1/3 cup hoisin sauce 2 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 2 tablespoons oyster sauce Instructions Place the pork chops between two sheets of plastic wrap, gently pound to a thickness of about 1/4-inch, then slice them across the grain into thin strips. Transfer the pork to a mixing bowl, drizzle with sesame oil and 1 tablespoon of vegetable oil. Add the garlic, ginger, and a pinch of black pepper and combine well. Set aside for 15 minutes. While the pork marinates, combine the hoisin sauce, rice vinegar, soy sauce, and oyster sauce in a measuring cup or small bowl and set aside. Wrap the tortillas tightly in foil and place in a warm oven (275°F) to soften. Preheat a wok or large frying pan over medium-high heat, add 1 tablespoon of vegetable oil and swirl to coat the pan. Add the eggs and stir-fry until soft-scrambled, about 30 seconds. Break into small pieces, transfer them to a small bowl, and set aside. Return the pan to the stove, add the pork, and stir-fry for about 2 minutes until no longer pink on the outside. Transfer to a plate and set aside. Coat the pan with another tablespoon of vegetable oil and add the mushrooms. Stir-fry until lightly browned, 2 minutes. Add the coleslaw mix (or cabbage) and stir-fry 1 to 2 minutes until wilted. Stir in the sauce and return the pork to the pan. Stir in the eggs and scallions, heat for 1 minute, then transfer to a serving bowl. Serve family-style, letting each person fill their tortillas and roll as desired. Notes Ready-made coleslaw mix is available in the produce section of most supermarkets, but you can replace it with thinly shredded cabbage and one large carrot cut into julienne strips. Tips for SuccessPrepare and organize your ingredients before you begin cooking: The French call this mise en place, which, when roughly translated, means "set up" or "put in place." This is a good practice no matter what you're cooking, but it's particularly important for stir-fries to prevent overcooking any of the components. Choose the right size pan: If you use a conventional frying pan for this dish instead of a wok, be sure it is large enough to allow ample room for moving the ingredients around as they cook. An overcrowded pan will "sweat" the ingredients and prevent proper searing of the pork and/or alter the desired crisp-tender texture of the veggies.Nutrition Calories: 293kcal | Carbohydrates: 22g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1012mg | Potassium: 787mg | Fiber: 4g | Sugar: 11g | Vitamin A: 299IU | Vitamin C: 37mg | Calcium: 86mg | Iron: 2mg Source: MyGourmetConnection ~~~~~ Rhonda in MO

Roasted rack of lamb is an elegant, show-stopping dish that’s perfect for special occasions or luxurious dinners at home. The lamb is tender, juicy and full of rich flavor, especially when coated with a simple herb and garlic crust. This dish is surprisingly easy to prepare, yet it delivers restaurant-quality results. The key is to roast the lamb to the perfect degree of doneness, ensuring the meat remains succulent and flavorful. Paired with classic sides, like roasted vegetables or a creamy potato gratin, this rack of lamb is sure to impress your guests or make a memorable meal for yourself. INGREDIENTS: list of 9 items ? 1 (8-rib) rack of lamb, frenched (about 1? to 2 pounds) ? 2 tbsp olive oil ? 4 garlic cloves, minced ? 1 tbsp fresh rosemary, chopped ? 1 tbsp fresh thyme, chopped ? 1 tsp Dijon mustard ? Salt and freshly ground black pepper ? 1 tbsp breadcrumbs (optional, for extra crust) ? Lemon wedges (for serving) list end INSTRUCTIONS: list of 7 items 1. Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with foil or parchment paper. 2. Prepare the Herb Mixture: In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper to form a paste. If you want a slightly crispier crust, add the breadcrumbs to the mixture. 3. Prepare the Lamb: Pat the rack of lamb dry with paper towels. Season it generously with salt and pepper on both sides. Rub the herb and garlic mixture all over the lamb, ensuring it’s well coated. 4. Sear the Lamb (Optional): For an extra flavorful crust, heat a skillet over medium-high heat and sear the rack of lamb, fat-side down, for 2-3 minutes until browned. This step is optional but adds a deeper flavor. 5. Roast the Lamb: Place the lamb on the prepared baking sheet, fat-side up. Roast for 15-20 minutes, depending on how rare or well done you prefer the meat. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Use a meat thermometer for precision. 6. Rest the Lamb: Remove the lamb from the oven and cover loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute. 7. Slice and Serve: Slice the lamb between the ribs into individual chops. Serve with lemon wedges on the side for a bright, zesty finish. list end This roasted rack of lamb is perfect for a sophisticated dinner, combining simple ingredients to enhance the natural flavor of the lamb, while offering an impressive presentation.

Spicy Asian Shrimp Tacos Filled with a crisp napa cabbage slaw and jumbo shrimp stir-fried with garlic and ginger, these spicy shrimp tacos make a flavorful, light dish that's perfect for a weeknight dinner. Prep Time30minutes mins Cook Time5minutes mins Total Time35minutes mins Course: Entrées Cuisine: Fusion 开云体育s: 4 servings Author: Lynne Webb Ingredients 24 extra-jumbo shrimp peeled, deveined, tails removed 3 cups chopped napa cabbage firmly packed 1 medium carrot shredded 4 tablespoons vegetable oil divided 2 teaspoons sugar divided 1 tablespoon garlic minced 1 tablespoon fresh ginger minced 1 tablespoon rice vinegar or more to taste Salt and freshly ground black pepper 1/4 cup mayonnaise 2 teaspoons sriracha 1-1/2 tablespoons lime juice 1/4 cup finely chopped cilantro 2 scallions sliced 8 flour tortillas small, 8-inch Instructions Place the napa cabbage and shredded carrots in a mixing bowl. Add 2 tablespoons of the oil, 1 teaspoon of the sugar and 1/2 teaspoon each of minced garlic and ginger. Drizzle with the rice vinegar, season to taste with salt and pepper and combine well. Set aside until ready to assemble the tacos. Add the shrimp to a separate bowl and combine with the remaining garlic and ginger. Drizzle with the remaining 2 tablespoons of oil, season lightly with salt and pepper and toss to combine. Set aside. Combine the mayonnaise with the sriracha and remaining teaspoon of sugar and stir until the sugar has dissolved. Set aside. Heat a wok or large frying pan over high heat and add the shrimp mixture. Stir fry until pink and opaque, 3 to 4 minutes. Quickly deglaze the pan with the lime juice, add the cilantro and scallions, toss to combine and remove from the heat. To assemble the tacos, place about 1/3 cup of slaw in the center of each tortilla, top with 3 to 4 shrimp and drizzle each with about 2 teaspoons of sriracha mayo. Serve immediately. Nutrition Calories: 602kcal | Carbohydrates: 63g | Protein: 17g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Cholesterol: 69mg | Sodium: 1001mg | Fiber: 4g | Sugar: 3g Source: MyGourmetConnection ~~~~~ Rhonda in MO

German Apple Cake (Wiener Apfelkuchen) Prep:50 mins Cook:75 mins Total:2 hrs 5 mins 开云体育s:12 servings Yield:1 cake Ingredients For the Crust: 1 2/3 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder 9 tablespoons (4 1/2 ounces) cold unsalted butter 1 large egg, room temperature, beaten with 1 tablespoon water For the Apple Filling: 2 1/4 pounds apples, peeled, cored, and quartered 1/2 lemon, juiced For the Cake: 13 tablespoons (6 1/2 ounces) unsalted butter, room temperature 2/3 cup sugar 1 large egg, room temperature Lemon zest 3/4 cup all-purpose flour 1/2 teaspoon baking powder 15 tablespoons heavy whipping cream For the Topping: 4 tablespoons sugar 2 tablespoons sliced almonds For the Pan: 1 tablespoon unsalted butter, room temperature 2 tablespoons breadcrumbs, or all-purpose flourSteps to Make It Make the Crust Gather the crust ingredients. Whisk together flour, sugar, and baking powder in a medium bowl. Cut in cold butter for pie dough until small crumbs form. Use 4 to 6 tablespoons of the egg-water mixture to moisten the crumbs. Stir just until the mixture forms a ball. Wrap in plastic and refrigerate 30 minutes.Make the Cake Batter Gather the batter ingredients. Cut each quarter apple into 3 long pieces, then cut crosswise into small trapezoids. Sprinkle with lemon juice, toss and set aside. Beat together softened butter with sugar in a mixing bowl until light and fluffy. Beat in egg and lemon zest. Whisk together flour with baking powder (and a dash of salt if using unsalted butter) in a separate small bowl. Add to creamed butter mixture alternately with whipping cream and beat until smooth. Set aside.Assemble and Bake the Cake Preheat oven to 350F. Butter an 11-inch springform pan and sprinkle with breadcrumbs or flour, shaking out excess. Roll out the crust and line the pan, piecing crust as necessary to form a 1- to 1 1/2-inch lip. Place drained apple slices in the crust. Spoon cake batter over apple slices as if setting dumpling batter on a stew, then smooth over apples to edges. Sprinkle 2 tablespoons almond slices then 4 tablespoons granulated sugar evenly over batter. Bake for 1 hour in the preheated oven, then turn off the oven and leave the cake for another 15 minutes. The crust should be golden brown and filling should be moist but set. Allow cake to cool completely in the pan for best taste. Serve with whipped cream. Refrigerate any leftovers. Source: The Spruce Eats ~~~~~ Rhonda in MO

Smoked Beer Can Turkey Prep:30 mins Cook:6 hrs Total:6 hrs 30 mins 开云体育s:8 to 10 servings Ingredients 1 (24-ounce) can beer 6 bay leaves 2 teaspoons thyme 1/4 cup brown sugar, divided 2 tablespoons paprika 1 tablespoon salt 1 tablespoon freshly ground black pepper 2 tablespoons ketchup 2 tablespoons white vinegar 2 teaspoons hot sauce 1 teaspoon cayenne pepper 1 (15-pound/7-kilogram) whole turkeySteps to Make It Gather the ingredients. Empty the can of beer into a container. Cut off the top of the can and pour in 12 ounces of beer. Add the bay leaves and thyme. Set aside. Make the rub by combining 2 tablespoons brown sugar with the paprika, salt, and pepper. Make the turkey baste. In a separate bowl, combine the remaining 2 tablespoons brown sugar, the ketchup, vinegar, 2 tablespoons of beer, hot sauce, and cayenne. Prepare smoker for a 6-hour smoke at 250 F. Rub surface of the turkey with the spice rub. Try to get as much as you can under the skin, particularly over the breast meat. Stand beer can up on the smoker grate and gently set the turkey over the can so that the can is completely inside the cavity of the turkey. Make sure that the turkey stands easily and doesn't sway. The turkey needs to be stable. Once you have the turkey in the smoker, let it cook for about 6 hours at a temperature around 250 F. Baste the turkey with the basting mixture every 2 hours during ?the cooking process. Check for an internal temperature in the thigh of about 165 F/74 C. This is when the bird is done. When cooked, remove from heat and let sit for a few minutes before carving. Serve and enjoy. What kind of beer works best for beer can turkey? Whenever you use any kind of alcohol in a recipe, it should always be something you would normally enjoy drinking. Beer is no exception, but if your favorite is something strong-flavored or quite distinctive, you may want to choose one that is more middle-of-the-road like a lager. Tip If you're worried about the turkey toppling over in the smoker, you can place the can in a baking pan (disposable is fine) and then place the turkey on top. Put the pan directly onto the smoker grates. Source: The Spruce Eats ~~~~~ Rhonda in MO

French Fries on the Grill With Cheese and Bacon Prep:10 mins Cook:35 mins Total:45 mins 开云体育s:4 to 6 servings “A real creative way to cook up your frozen fries. It’s nice to have the aluminum foil to cook them in so there’s less clean up later. Just make sure to keep an eye on your fries, a grill's heat varying can leave them pretty burnt if you’re not careful.” —Noah Velush-Rogers A Note From Our Recipe TesterIngredients 1 (14-ounce) bag frozen french fries 1 tablespoon unsalted butter, melted 1/2 pound bacon, cut into small pieces, or premade bacon bits 6 slices yellow American cheese 1/4 cup thinly sliced fresh chives Ketchup, optional Mayonnaise, optionalSteps to Make It Gather the ingredients. In a medium bowl, toss the frozen french fries with the melted butter. Portion french fries onto 3 sheets of aluminum foil, trying to space them out as much as possible in one layer. Create a "boat" around the fries with a large opening on top to allow steam to escape. Place french fry boats on a grill heated to medium-high (400 F to 475 F) Close lid and cook until crisp, about 5 minutes. Flip french fries and cook until the other sides are crisp, another 5 minutes. Set aside. Meanwhile, if making the bacon bits from scratch, place a cast-iron skillet on grill. Add bacon and cook, stirring frequently, until crisp, 20 to 24 minutes. Transfer bacon to a paper towel to drain. Top fries in each packet with 2 slices of cheese and 1/3 of the bacon bits. Place foil packets back on grill, close lid, and cook until cheese has melted, about 5 minutes. Top with the chives. Serve with ketchup and/or mayonnaise, if desired. Tips It is very important that the frozen fries are not crowded in the foil pouches; if they are piled on top of each other, they will steam and become soggy instead of crisping up. Make sure to place them in one layer. Another way to ensure the fries will crisp up is to keep the top of the aluminum foil boat open; again, closing it will create an environment for the frozen french fries to steam. Source: The Spruce Eats ~~~~~ Rhonda in MO

4-Ingredient Crock-Pot Pork Barbecue Prep:10 mins Cook:13 hrs Total:13 hrs 10 mins 开云体育s:8 to 12 servings Ingredients 3 to 4 pounds pork butt, or shoulder 1 large onion, sliced 2 tablespoons Worcestershire sauce 4 cups water, more as needed 1 bottle favorite store-bought barbecue sauce 8 to 12 hamburger bunsSteps to Make It Gather the ingredients. Place pork roast in the crockery insert of a slow cooker. Add the sliced onion and Worcestershire sauce. Cover the pork with water. Cook on low all day—for at least 12 hours. Remove the roast, discarding cooking water. Save the sliced onions and set them aside. Fork-shred the pork, discarding any fat and bones. Return shredded meat and onions to the slow cooker. Dump a bottle of your favorite barbecue sauce over it, and cook an hour or so on low until heated thoroughly. Serve on heated buns, along with your favorite sides. Enjoy! Tips Grab a store-bought barbecue sauce or whip up a homemade one. Some favorite pulled pork sides include creamy coleslaw, baked beans, macaroni and cheese, french fries, homemade chips, veggies such as collard greens or tossed salads. Make this pulled pork recipe ahead of time over the weekend, so it's ready to serve early in the week for dinner after a hectic work or school day. How to Store and Freeze Leftover pulled pork can be put in an airtight container and placed in the refrigerator for up to four days. It can also be frozen for later use. Just place in a freezer-safe container or bag, and freeze the pulled pork for two to three months. Source: The Spruce Eats ~~~~~ Rhonda in MO

Smoked Corned Beef Prep:15 mins Cook:4 hrs 30 mins Soak and Marinate Time:10 hrs Total:14 hrs 45 mins 开云体育s:4 to 6 servings Yield:3 pounds corned beef "The rub is amazing and the recipe’s smoking time was spot-on. It’s simple to make and the hands-on prep is a few minutes each time. The concentration of pepper offset the salt, so the corned beef was perfect in Reuben-like sandwiches where the spice is offset by the softer taste of sauerkraut, cheese, and dressing." —Colleen Graham A Note From Our Recipe TesterIngredients 1 (3-pound) store-bought or homemade corned beef brisket 2 tablespoons black peppercorns 1/2 tablespoon coriander seeds 1/2 tablespoon onion powder 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon garlic powderSteps to Make It Gather the ingredients. If there is still a membrane layer on the brisket, remove it. Also, remove any loose pieces and excess fat, leaving only some of the fat. In a large pan or kettle, soak the corned beef brisket in water for 2 hours to remove any excess salt. Remove it from the water and pat it dry with paper towels. Grind 2 tablespoons black peppercorns and 1/2 tablespoon coriander seeds. Add 1/2 tablespoon onion powder, 1 teaspoon dried thyme, 1 teaspoon paprika, and 1 teaspoon garlic powder, and mix to produce the rub. Rub the mixture on the corned beef brisket. Wrap it tightly in plastic wrap. Refrigerate the wrapped corned beef overnight. Do not let it sit out at room temperature. Set your smoker to 275 F. (See below if your smoker doesn't run that low.) Unwrap the corned beef brisket and place it on the grill grate, fat-side up. Slow-cook the corned beef brisket for about 1 1/2 hours per pound, uncovered. The internal meat temperature should be near 185 F or higher when it is done. Once cooked, remove the corned beef brisket from the smoker and place it onto a large cutting board. Let the meat rest for 15 minutes. Carve the corned beef brisket against the grain into thin slices. Serve and enjoy. How to Store Smoked Corned Beef Smoked corned beef should be refrigerated in an airtight container and will keep well for up to four days. You can also freeze it, wrapped tightly in plastic, for up to three months. Source: The Spruce Eats ~~~~~ Rhonda in MO

Pineapple Chicken Kabobs These Pineapple Chicken Kebobs are made with a pineapple marinade, and the kabobs are brushed with a spicy pineapple glaze during grilling! CourseDinner CuisineAmerican Prep Time45minutes minutes Cook Time15minutes minutes Total Time1hour hour 开云体育s6 Calories308kcal AuthorTonia Larson Equipment Weber Grill Calphalon Knife Block Set Grill Tools Set Kabob Skewers Ingredients Pineapple Chicken Kabobs 1 lb boneless, skinless chicken breasts 1 lb mini orange, red, and yellow peppers 1 onion 20 oz can pineapple chunks pineapple juice reserved Pineapple Chicken Marinade ? cup pineapple juice 3 tablespoon honey 2 tablespoon soy sauce 2 tablespoon olive oil 2 tablespoon distilled white vinegar 1 teaspoon sesame oil 2 cloves garlic minced 1 teaspoon minced ginger Pineapple Glaze ? cup pineapple juice 2 tablespoon honey 1 tablespoon sriracha sauce 1 tablespoon olive oil 1 teaspoon soy sauce Instructions Pineapple Chicken Marinade Start by draining the juice from a 20-ounce can of pineapple chunks into a container with a spout. Put the pineapple chunks into a bowl and set them aside. Pour 1/4 cup of the pineapple juice into a bowl for the marinade and 1/2 cup into a separate bowl for the glaze. Mix together 1/4 cup of the pineapple juice, honey, soy sauce, olive oil, vinegar, sesame oil, minced garlic, and minced ginger. Cut each chicken breast into cubes and place them in a gallon-sized ziptop bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 30 minutes. Pineapple Glaze Whisk together 1/2 cup of pineapple juice, honey, sriracha sauce, olive oil, and soy sauce. Set aside for later. Pineapple Chicken Kabobs Cut red, orange, and yellow peppers into chunks and place them in a bowl. Slice the red onion into chunks and place them in a second bowl. Transfer the chicken from the marinade to a bowl and discard the marinade. Thread the chicken, peppers, onions, and pineapple chunks onto six kabobs, alternating ingredients. Don't overcrowd the kebobs, and remember that bamboo skewers need to be soaked for 30 minutes before using them. Heat the grill to medium-high heat, lightly oil the grill grates, place the kabobs on the grill and brush them with the glaze. Baste the kabobs with the pineapple glaze often while cooking them until five minutes of cook time remains. Grill the kebobs for 12-15 minutes, turning them often, until the chicken reaches an internal temperature of 165?F and the veggies are tender. Notes Nutrition facts were calculated using 1/4 of the total marinade since not all of it is consumed. One: Make AheadYou can assemble the kabobs, cover them, and store them in the fridge for up to three hours before grilling them. Two: LeftoversRemove leftovers from the skewers and store them in an airtight container in the fridge for 3-4 days or in the freezer for up to three months. Three: Hawaiian BBQ Chicken KabobsAdd 1/2 cup of sweet barbecue sauce to the pineapple glaze. Four: Oven BakedPreheat the oven to 400?F. Bake the kabobs on a foil-lined rimmed baking sheet for 2-25 minutes, basting and turning them occasionally while cooking until the chicken is fully cooked. You can put them under the broiler for a couple of minutes for a charred finish. Nutrition 开云体育: 1kebob | Calories: 308kcal | Carbohydrates: 40g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 542mg | Potassium: 651mg | Fiber: 3g | Sugar: 35g | Vitamin A: 2442IU | Vitamin C: 113mg | Calcium: 36mg | Iron: 1mg Source: The Gunny Sack ~~~~~ Rhonda in MO