开云体育

Veggie Burgers These Veggie Burgers are hearty, flavorful patties made with black beans, quinoa, and fresh veggies. They come together quickly and are perfect for a healthy and delicious meal. Top with your favorite fresh toppings and enjoy! Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins Course: Dinner, Lunch Cuisine: American Keyword: burger recipe, vegetarian burgers, veggie burgers 开云体育s: 4 Calories: 471kcal Author: Joanna Cismaru Equipment Grill Pan 9 Cup Food Processor Ingredients 15 ounces black beans 1 can, drained and rinsed 1 cup cooked quinoa ? cup breadcrumbs ? cup grated carrot ? cup bell pepper finely chopped ? cup red onion finely chopped 2 cloves garlic minced 2 tablespoons fresh parsley chopped 1 tablespoon soy sauce low sodium 1 teaspoon smoked paprika ? teaspoon cumin ? teaspoon salt ? teaspoon black pepper 1 egg beaten 4 slices cheddar cheese optional 4 whole-grain burger buns olive oil for brushing For Toppings Lettuce, tomato slices, red onion slices, and avocado slices Instructions In a food processor, add the black beans, grated carrot, chopped bell pepper, chopped red onion, minced garlic, and parsley. Pulse until the mixture is well combined but still has some texture. Transfer the mixture to a large bowl. Add the cooked quinoa, breadcrumbs, soy sauce, smoked paprika, cumin, salt, black pepper, and beaten egg. Mix until well combined. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water. Divide the mixture into 4 equal portions and shape each portion into a patty about ? inch thick. Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, or until nicely browned and heated through. If using cheddar cheese, place a slice on each patty during the last minute of cooking to melt. Toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices, mayo. Notes Use canned black beans for convenience, but rinse and drain them well. If the patty mixture feels too wet, add extra breadcrumbs until it holds together. Freeze uncooked patties on a baking sheet before transferring them to a freezer bag for up to 3 months. Cook patties directly from frozen, adding a few extra minutes to the cooking time. For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).Nutrition 开云体育: 1serving | Calories: 471kcal | Carbohydrates: 70g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 880mg | Potassium: 667mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1241IU | Vitamin C: 28mg | Calcium: 264mg | Iron: 6mg Source: Jo Cooks ~~~~~ Rhonda in MO

Banana Split Cake (No Bake) Banana Split Cake is a delightful no-bake dessert featuring layers of graham cracker crust, creamy filling, fresh fruit, and whipped cream. Easy to make and perfect for any occasion, this cake is a sweet and refreshing treat. Prep Time30minutes mins Cook Time0minutes mins Chill Time4hours hrs Total Time4hours hrs 30minutes mins Course: Dessert Cuisine: American Keyword: banana split cake, no bake banana split cake 开云体育s: 12 Calories: 357kcal Author: Joanna Cismaru Equipment 9x13-inch Baking Pan Ingredients For the Crust: 2 cups graham cracker crumbs ? cup unsalted butter melted For the Filling: 8 ounces cream cheese softened ? cup granulated sugar 2 teaspoons vanilla extract 1 cup heavy cream whipped For the Fruit Layer: 3 bananas sliced 1 cup pineapple crushed, drained 1 cup strawberries sliced For the Topping: 2 cups whipped cream ? cup walnuts or pecans, chopped chocolate syrup for drizzling maraschino cherries for garnish Instructions Prepare the Crust: Mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the filling. Make the Cream Cheese Filling: In a large bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream until well incorporated. Spread the cream cheese mixture over the chilled crust in an even layer. Return to the refrigerator to chill while preparing the fruit. Layer the Fruit: Arrange the sliced bananas in a single layer over the cream cheese filling. Evenly spread the crushed pineapple over the bananas. Add a layer of sliced strawberries on top of the pineapple. Add the Topping: Spread the whipped cream over the fruit layers. Sprinkle the chopped nuts over the whipped cream. Drizzle with chocolate syrup. Garnish with maraschino cherries spaced evenly across the top. Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and flavors to meld together. Serve chilled, cut into squares. Notes Use ripe bananas for the best flavor and sweetness. Drain the crushed pineapple well to prevent the crust from becoming soggy. Chill the cake for at least 4 hours to allow the layers to set properly. Substitute graham cracker crumbs with crushed vanilla wafers or digestive biscuits if desired. You can add other fruits like raspberries or blueberries for a different twist.Nutrition 开云体育: 1serving | Calories: 357kcal | Carbohydrates: 28g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 160mg | Potassium: 236mg | Fiber: 2g | Sugar: 15g | Vitamin A: 879IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 1mg Source: Jo Cooks ~~~~~ Rhonda in MO

Grilled Veggie Skewers Grilled Veggie Skewers are a vibrant and flavorful dish featuring a mix of marinated vegetables cooked to perfection on the grill. They’re easy to make and perfect as a healthy side or light main course for any meal. Prep Time15minutes mins Cook Time10minutes mins Marinating Time15minutes mins Total Time40minutes mins Course: Side Dish Cuisine: American Keyword: grilled vegetables, grilled veggie skewers, grilled veggies 开云体育s: 4 Calories: 200kcal Author: Joanna Cismaru Equipment 8-inch Kebab Skewers For Grilling Ingredients For the Marinade: ? cup olive oil 2 tablespoons balsamic vinegar 2 cloves garlic minced 1 teaspoon dried oregano 1 teaspoon dried basil ? teaspoon salt ? teaspoon black pepper For the Skewers 1 medium red bell pepper cut into 1-inch pieces 1 medium yellow bell pepper cut into 1-inch pieces 1 medium green bell pepper cut into 1-inch pieces 1 medium red onion cut into wedges 2 medium zucchini sliced into thick rounds 1 cup cherry tomatoes 8 ounces mushrooms whole or halved if large Instructions In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper. Place the red bell pepper, yellow bell pepper, green bell pepper, red onion, zucchini, cherry tomatoes, and mushrooms in a large bowl. Pour the marinade over the vegetables and toss to coat them evenly. Let them marinate for at least 15 minutes. Preheat your grill to medium-high heat. Thread the marinated vegetables onto skewers, alternating the types of vegetables for a colorful presentation. Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. Serve the grilled veggie skewers hot as a side dish or main course. Notes Cut the vegetables into even sizes to help them cook evenly on the grill. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Marinate the vegetables for at least 15 minutes, but longer marinating will enhance the flavor. You can cook these skewers in the oven or air fryer if you don’t have a grill.Nutrition 开云体育: 1serving | Calories: 200kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 312mg | Potassium: 767mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1492IU | Vitamin C: 146mg | Calcium: 56mg | Iron: 2mg Source: Jo Cooks ~~~~~ Rhonda in MO

Roasting cherry tomato brings out its natural sweetness and adds delightful depth to this simple pasta dish. The caramelized edges of the tomato pair beautifully with fragrant garlic, fresh basil and a hint of red pepper flakes for a subtle kick. Tossed with al dente pasta and a drizzle of olive oil, this recipe is an elegant yet easy meal perfect for busy weeknights or casual dinner parties. It’s a celebration of fresh, vibrant ingredients that come together in harmony. INGREDIENTS list of 9 items 1 pint cherry tomatoes, halved 3 tablespoons olive oil, divided 3 garlic cloves, minced 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper, to taste 12 ounces pasta (spaghetti, linguine, or penne work well) 1/4 cup grated Parmesan cheese (plus more for serving) 1/4 cup fresh basil leaves, chopped 1 teaspoon balsamic vinegar (optional, for added depth of flavor) list end INSTRUCTIONS list of 5 items 1. Prepare the tomato Preheat your oven to 400°F (200°C). Arrange the halved cherry tomato on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, and sprinkle with salt and black pepper. Roast for 20 to 25 minutes or until the tomato is soft and slightly caramelized. 2. Cook the pasta While the tomato is roasting, bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente. Reserve 1/2 cup pasta water before draining. 3. Saute garlic and red pepper flakes In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 to 2 minutes. 4. Combine ingredients Add the roasted cherry tomato, cooked pasta and reserved pasta water to the skillet. Toss everything together over medium heat, letting the sauce thicken slightly. Stir in the grated Parmesan cheese, chopped basil and a drizzle of balsamic vinegar, if desired. 5. Serve Divide the pasta among plates or bowls. Garnish with additional Parmesan cheese and fresh basil. Serve immediately, and enjoy! list end This pasta with roasted cherry tomato is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of water to loosen the sauce.

Easy Coleslaw Recipe This Easy Coleslaw Recipe combines fresh, crunchy cabbage, carrots, and red onion with a creamy, tangy dressing. This simple and delicious side dish is perfect for BBQs, picnics, or any meal needing a refreshing crunch. Prep Time15minutes mins Cook Time0minutes mins Chill Time1hour hr Total Time1hour hr 15minutes mins Course: Salad, Side Dish Cuisine: American Keyword: coleslaw, coleslaw recipe 开云体育s: 6 Calories: 312kcal Author: Joanna Cismaru Ingredients For the Coleslaw: 8 cups green cabbage finely shredded 1 cup carrots grated ? cup red cabbage finely shredded (optional) ? cup red onion finely sliced For the Dressing: 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons sugar 1 tablespoon Dijon mustard 1 teaspoon celery salt ? teaspoon salt ? teaspoon black pepper Instructions In a large bowl, combine the green cabbage, carrots, red cabbage (if using), and red onion. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, salt, and black pepper until smooth and well combined. Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly with the dressing. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill. Before serving, toss the coleslaw again to redistribute the dressing. Serve chilled as a side dish to your favorite BBQ, sandwiches, or burgers. Notes Use fresh cabbage for the crunchiest coleslaw. Swap some or all of the mayo with Greek yogurt for a lighter option. Adding red cabbage makes it look colorful and adds extra crunch. Let the coleslaw chill for at least an hour so the flavors blend nicely. Keep leftovers in the fridge in an airtight container for up to 3 days.Nutrition 开云体育: 1serving | Calories: 312kcal | Carbohydrates: 14g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 783mg | Potassium: 281mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3765IU | Vitamin C: 41mg | Calcium: 56mg | Iron: 1mg Source: Jo Cooks ~~~~~ Rhonda in MO

Shredded Buffalo Chicken Sandwiches (Slow Cooker) Slow cooked, shredded chicken in a spicy Buffalo sauce, served on sandwich buns with Ranch dressing. Prep Time10minutes mins Cook Time6hours hrs Total Time6hours hrs 10minutes mins Course: Main Dishes Cuisine: American 开云体育s: 6 servings Calories: 529kcal Author: Danelle Ingredients 6 boneless skinless chicken breasts 1 12 oz. bottle buffalo wing sauce 2 tablespoons ranch mix seasoning 2 tablespoons butter 6 hamburger buns 6 slices cheddar cheese Ranch or blue cheese dressing Instructions Place chicken breasts in lightly greased slow cooker. In medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours. Shred chicken breasts in the slow cooker. Stir in butter until melted. Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes. Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing. Source: Let's Dish ~~~~~ Rhonda in MO

Garden Veggie Pasta Salad This classic macaroni salad, with a mayonnaise and vinegar based dressing, is loaded with fresh vegetables and herbs. Perfect for summer potlucks and barbecues. Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins 开云体育s: 10 -12 servings Author: Danelle Ingredients 1 cup mayonnaise 1/4 cup white wine vinegar 2 tablespoons Dijon mustard 2 teaspoons salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 1-2 tablespoons sugar 1 cup finely diced celery 1 red bell pepper diced 3/4 cup grated carrot 3-4 green onions chopped 1 small jalapeno pepper seeded and finely diced 3 tablespoons fresh chopped parsley 3 tablespoons fresh chopped dill 1 16 oz. package uncooked elbow macaroni Instructions In a large bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, cayenne pepper and sugar until smooth. Stir in celery, bell pepper, carrot, onions, and jalapeno. Refrigerate while you prepare the pasta. Cook macaroni according to package directions. Rinse in a colander under cold water; drain well. Add macaroni to mayonnaise and vegetable mixture and toss to coat well. Cover with plastic wrap. Refrigerate at least 4 hours or, or overnight. Before serving, taste and adjust seasoning, and add more mayonnaise, as needed. Source: Let's Dish ~~~~~ Rhonda in MO

A shamrock shake is a fun and festive milkshake that celebrates St. Patrick’s Day with its signature minty flavor and bright-green color. Creamy vanilla ice cream is blended with milk and peppermint extract, then topped with whipped cream for an indulgent treat. This cool, refreshing shake is perfect for anyone who loves mint and wants to enjoy a taste of the holiday at home. It’s easy to make and only requires a few ingredients, making it a quick and delicious dessert or snack. INGREDIENTS: list of 6 items ? 2 cups vanilla ice cream ? 1/2 to 3/4 cup milk (depending on desired thickness) ? 1/2 teaspoon peppermint extract ? 4-5 drops green food coloring ? Whipped cream (for topping) ? Maraschino cherry (for garnish, optional) Best restaurants near me list end INSTRUCTIONS: list of 3 items 1. Blend the shake: In a blender, combine the vanilla ice cream, milk, peppermint extract, and green food coloring. Blend on high speed until smooth and creamy, adding more milk if you prefer a thinner consistency. 2. Taste and adjust: Taste the shake and adjust the amount of peppermint extract if needed, adding a bit more for a stronger mint flavor. 3. Serve: Pour the shake into a glass, top with whipped cream, and garnish with a maraschino cherry if desired. list end This shamrock shake is a fun and easy way to celebrate St. Patrick’s Day, offering a delicious, minty treat in minutes!

Blueberry French toast bake is a delightful make-ahead breakfast or brunch dish that’s perfect for a crowd. It combines the comforting texture of fluffy French toast with the burst of sweet blueberry, all baked together in one dish. The casserole is soaked in a custardlike mixture made of eggs, milk, cinnamon and vanilla, then baked until golden and crispy on top. The juicy blueberry creates pockets of sweetness throughout, making each bite a delicious combination of soft, gooey and slightly crunchy. It’s a show stopper for holidays, family gatherings or any morning you want to impress without the stress of flipping individual slices of French toast. INGREDIENTS: list of 11 items ? 8 slices of day-old bread (preferably challah, brioche, or French bread), cut into cubes ? 1 1/2 cups fresh or frozen blueberries ? 6 large eggs ? 2 cups whole milk ? 1/4 cup heavy cream ? 1/4 cup granulated sugar ? 1 teaspoon vanilla extract ? 1/2 teaspoon ground cinnamon ? 1/4 teaspoon salt ? 2 tablespoons unsalted butter, melted ? 1 tablespoon powdered sugar (for dusting, optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Place the cubed bread in the dish, spreading it out evenly. Scatter the blueberries over the bread cubes. 2. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined. Pour the custard mixture evenly over the bread and blueberries, making sure all the bread cubes are soaked. 3. Chill: Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the custard, creating a rich, custardy texture when baked. 4. Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish and drizzle the melted butter over the top of the casserole. Bake for 45-50 minutes, or until the top is golden brown and slightly crispy. The center should be set but soft. 5. Serve: Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving, if desired. list end Blueberry French toast bake is the perfect way to start your day, offering a warm, comforting and indulgent breakfast with minimal effort. Enjoy it with a drizzle of maple syrup, a dollop of whipped cream or even a scoop of vanilla ice cream for a true treat!

Broccoli Pasta-broccoli salad is a vibrant and nutritious dish that combines tender pasta with crisp broccoli florets, creating a delightful medley of texture and flavor. This salad is perfect for potlucks, picnics or as a light lunch, as it’s easy to prepare ahead of time and can be served cold or at room temperature. Tossed in tangy dressing and complemented by ingredients, like cherry tomato, red onion and a sprinkle of cheese, this pasta salad is not only visually appealing but also packed with vitamins and flavor. It’s a great way to enjoy your greens, while indulging in the comfort of pasta! INGREDIENTS: list of 11 items ? 8 ounces rotini or penne pasta ? 2 cups fresh broccoli florets ? 1 cup cherry tomatoes, halved ? 1/2 cup red onion, finely chopped ? 1/2 cup shredded cheddar cheese (or feta, if preferred) ? 1/4 cup olive oil ? 2 tablespoons red wine vinegar ? 1 teaspoon Dijon mustard ? Salt and pepper, to taste ? 1/4 teaspoon garlic powder ? Fresh parsley, for garnish (optional) list end INSTRUCTIONS: list of 4 items 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli together, then rinse under cold water to cool. 2. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. 3. Combine the Salad: In a large mixing bowl, combine the cooled pasta and broccoli, cherry tomatoes, red onion, and shredded cheese. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated. 4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad another gentle toss and garnish with fresh parsley, if desired. list end Enjoy your refreshing pasta-broccoli salad!

Turkey cutlets With pan gravy is a comforting and satisfying dish that brings the flavor of a classic roasted turkey dinner in a quick and easy weeknight meal. The tender turkey cutlets are lightly seasoned and pan-seared to perfection, creating a delicious, golden crust. The star of the dish, however, is the rich and savory pan gravy, made by deglazing the skillet with broth and adding a touch of cream for extra richness. This dish is perfect for when you’re craving the warmth and comfort of a holiday meal without all the fuss, and it pairs wonderfully with mashed potatoes or steamed vegetables for a complete dinner. INGREDIENTS: list of 11 items ? 4 turkey cutlets, about 1/2 inch thick ? Salt and pepper, to taste ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? 2 tablespoons all-purpose flour ? 2 tablespoons olive oil ? 1 tablespoon unsalted butter ? 1 cup chicken or turkey broth ? 1/4 cup heavy cream (optional) ? 1 teaspoon fresh thyme leaves (optional) ? 1 tablespoon fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 5 items 1. Season the Turkey Cutlets: Pat the turkey cutlets dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder. Lightly dust the cutlets with flour, shaking off any excess. 2. Cook the Turkey Cutlets: In a large skillet, heat the olive oil and butter over medium-high heat. Add the turkey cutlets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set them aside on a plate. 3. Make the Pan Gravy: Reduce the heat to medium. In the same skillet, add the chicken or turkey broth, stirring to scrape up any browned bits from the bottom of the pan. Let the broth simmer for 3-4 minutes to reduce slightly. If using, stir in the heavy cream and thyme leaves, and continue to simmer for another 2-3 minutes, or until the gravy has thickened to your desired consistency. 4. Return the Turkey to the Pan: Return the turkey cutlets to the skillet, spooning the gravy over the top. Cook for an additional minute to warm the cutlets through. 5. Serve: Transfer the turkey cutlets to a serving plate and pour the pan gravy over the top. Garnish with chopped parsley and serve immediately. list end Turkey Cutlets With Pan Gravy is a delightful dish that delivers big on flavor with minimal effort. It’s a versatile recipe that can be adapted with your favorite herbs and spices, making it a go-to option for any night of the week. Serve it with your favorite sides for a complete and comforting meal.

Fresh cherry pie is a quintessential summer dessert that showcases the vibrant flavor of ripe cherry, making it a delightful treat for any occasion. With a flaky, buttery crust that cradles luscious, sweet-tart cherry filling, this pie is both simple and sophisticated. The process of pitting cherries may take a little time, but the reward is homemade pie that bursts with the essence of summer in every bite. Whether served with a scoop of vanilla ice cream or dollop of whipped cream, fresh cherry pie is a nostalgic dessert that will impress your family and friends, celebrating the natural sweetness of fresh cherries. INGREDIENTS list of 2 items For the Pie Crust list of 4 items nesting level 1 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup unsalted butter, cold and cubed 6 to 8 tablespoons ice water list end nesting level 1 For Cherry Filling list of 8 items nesting level 1 4 cups fresh cherries, pitted and halved 1 cup granulated sugar (adjust based on sweetness of cherries) 1/4 cup cornstarch 1 tablespoon lemon juice 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional) 1 tablespoon butter, cut into small pieces (for dotting) 1 egg (for egg wash) list end nesting level 1 list end INSTRUCTIONS list of 8 items 1. Prepare the Pie Crust In a large bowl, combine the flour and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape in discs, wrap in plastic wrap and refrigerate for at least 30 minutes. 2. Make cherry filling In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract and almond extract. Toss gently to coat the cherries, and let the mixture sit for about 15 minutes to allow the juices to combine. 3. Preheat the Oven Preheat your oven to 425°F (220°C). 4. Roll Out the Crust On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough in the pie pan, pressing it gently in the corners. 5. Fill the Pie Pour the cherry filling in the crust, spreading it out evenly. Dot the filling with small pieces of butter. Roll out the second disc of dough, and place it over the filling. You can cut slits in the top crust for a lattice effect or leave it whole. If leaving it whole, cut a few slits to allow steam to escape. 6. Egg Wash Beat the egg with a tablespoon of water, and brush it over the top crust for a beautiful, golden finish. 7. Bake Bake the pie in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C), and continue baking for an additional 30 to 35 minutes or until the crust is golden brown, and the filling is bubbling. 8. Cool, and Serve Allow the pie to cool for at least two hours before slicing to let the filling set. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream. list end Enjoy this fresh cherry pie as a delightful celebration of summer’s bounty, bringing the sweet taste of cherry to your table!

These garlic-cheese crescent rolls are delightful and easy-to-make treats that will quickly become family favorites. The buttery, flaky crescent rolls are filled with a mouthwatering combination of melted cheese and fragrant garlic, creating savory snacks or side dishes perfect for any occasion. Whether you’re serving them alongside pasta, soup or as appetizers at a gathering, these rolls are sure to impress with their irresistible flavor and tender texture. INGREDIENTS list of 7 items 1 (8-ounce) can refrigerated crescent rolls 4 tablespoons unsalted butter, melted 2 cloves garlic, minced 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 tablespoon fresh parsley, chopped (optional) Pinch of salt list end INSTRUCTIONS list of 8 items 1. Preheat the Oven Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, or lightly grease it. 2. Prepare the Garlic Butter In a small bowl, combine the melted butter with the minced garlic and a pinch of salt. Stir well to combine. 3. Unroll the Crescent Rolls Unroll the crescent roll dough, and separate it in triangles along the perforated lines. 4. Add the Cheese Sprinkle a generous amount of shredded mozzarella and Parmesan cheese on each triangle. If desired, you can also add a sprinkle of chopped parsley for extra flavor. 5. Roll the Crescent rolls up Starting from the wide end, carefully roll each triangle up, tucking in the cheese as you go, to prevent it from spilling out. Place the rolls on the prepared baking sheet. 6. Brush with Garlic Butter Using a pastry brush, generously brush the top of the crescent rolls with the garlic butter mixture. 7. Bake Bake the crescent rolls in the preheated oven for 10 to 12 minutes or until they are golden brown, and the cheese is melted and bubbly. 8. Serve Remove from the oven, and let them cool slightly before serving. These rolls are best enjoyed warm, fresh out of the oven. list end Enjoy your garlic-cheese crescent rolls as tasty side dishes or satisfying snacks!

Red Lobster cheddar biscuits are warm, buttery and packed with cheesy goodness, with a touch of garlic. These easy-to-make biscuits are the perfect sides for soup, salad or seafood dishes, and they taste just like the famous restaurant version! INGREDIENTS: For the biscuits: list of 7 items ? 2 cups all-purpose flour ? 1 tablespoon baking powder ? 1 teaspoon garlic powder ? 1/2 teaspoon salt ? 1/2 cup cold unsalted butter, cubed ? 1 cup shredded cheddar cheese ? 3/4 cup whole milk or buttermilk list end For the garlic butter topping: list of 3 items ? 2 tablespoons unsalted butter, melted ? 1/2 teaspoon garlic powder ? 1 teaspoon fresh parsley, chopped (optional) list end INSTRUCTIONS: list of 9 items 1. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. list end nesting level 1 2. Prepare the dry ingredients: list of 1 items nesting level 1 ? In a large bowl, whisk together the flour, baking powder, garlic powder, and salt until well combined. list end nesting level 1 3. Cut in the butter: list of 1 items nesting level 1 ? Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. You want the butter to be evenly distributed but still in small, pea-sized pieces. list end nesting level 1 4. Add the cheese and milk: list of 1 items nesting level 1 ? Stir in the shredded cheddar cheese. Pour in the milk or buttermilk and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. list end nesting level 1 5. Shape the biscuits: list of 1 items nesting level 1 ? Using a spoon or a cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 10-12 biscuits. list end nesting level 1 6. Bake the biscuits: list of 1 items nesting level 1 ? Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top. list end nesting level 1 7. Prepare the garlic butter topping: list of 1 items nesting level 1 ? While the biscuits are baking, melt the butter in a small bowl and stir in the garlic powder and chopped parsley. list end nesting level 1 8. Brush the biscuits: list of 1 items nesting level 1 ? Once the biscuits are done baking, remove them from the oven and immediately brush the tops with the garlic butter mixture. list end nesting level 1 9. Serve: list of 1 items nesting level 1 ? Serve the cheddar biscuits warm and enjoy! list end nesting level 1 list end These Red Lobster Cheddar Biscuits are soft, cheesy, and deliciously garlicky, making them an irresistible addition to any meal!

Chocolate hazelnut pie is a rich and decadent dessert that combines the smooth creaminess of chocolate with the nutty flavor of hazelnut. This indulgent pie has chocolatey filling similar to a Nutella-like spread, topped with crunchy hazelnut and served in a buttery crust. It’s perfect for special occasions or whenever you want to treat yourself with something extra-delicious. INGREDIENTS: For the crust: list of 3 items ? 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits) ? 1/4 cup sugar ? 6 tablespoons unsalted butter, melted list end For the filling: list of 5 items ? 1 cup chocolate hazelnut spread (like Nutella) ? 1/2 cup heavy cream ? 8 oz dark chocolate, chopped ? 1 teaspoon vanilla extract ? 1/2 cup chopped toasted hazelnuts list end For topping (optional): list of 3 items ? Whipped cream ? Extra chopped toasted hazelnuts ? Chocolate shavings or cocoa powder list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). 2. Make the crust: In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until golden. Let it cool completely. 3. Prepare the filling: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy. Stir in the chocolate hazelnut spread and vanilla extract until well combined. 4. Assemble the pie: Pour the chocolate mixture into the cooled crust. Smooth the top with a spatula. Sprinkle the chopped toasted hazelnuts over the filling. 5. Chill the pie: Refrigerate the pie for at least 3-4 hours, or until the filling is fully set. 6. Serve: Slice the pie and serve it with whipped cream, extra chopped hazelnuts, and a sprinkle of chocolate shavings or cocoa powder if desired. list end This chocolate hazelnut pie is a luxurious, creamy, and crunchy dessert that’s sure to satisfy any chocolate lover’s cravings!

Spicy Thai basil chicken, or “pad krapow gai,” is a popular Thai street food dish known for its bold flavor and aromatic ingredients. This dish features tender pieces of chicken stir-fried with garlic, chili and fresh Thai basil leaves, all coated in savory sauce made from soy sauce, fish sauce and a touch of sweetness. The combination of spicy, salty and sweet flavor, along with the fragrant basil, makes this dish incredibly addictive. Serve it over steamed jasmine rice with a fried egg on top for an authentic Thai experience that’s quick and easy to make at home. INGREDIENTS list of 14 items ? 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces ? 3 tablespoons vegetable oil ? 5 cloves garlic, minced ? 2-3 Thai bird chilies, finely chopped (adjust to taste) ? 1 small onion, thinly sliced ? 1 red bell pepper, thinly sliced ? 2 tablespoons soy sauce ? 1 tablespoon fish sauce ? 1 tablespoon oyster sauce ? 1 teaspoon sugar ? 1/2 cup chicken broth ? 1 cup fresh Thai basil leaves ? Steamed jasmine rice, for serving ? Fried eggs (optional), for serving list end INSTRUCTIONS list of 7 items 1. Prepare the sauce: In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, sugar, and chicken broth. Set aside. 2. Cook the garlic and chilies: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped Thai bird chilies, and stir-fry for about 30 seconds to 1 minute until fragrant. 3. Add the chicken: Increase the heat to high and add the chicken pieces to the skillet. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and slightly browned. 4. Add the vegetables: Stir in the sliced onion and red bell pepper. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp. 5. Add the sauce: Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened slightly. 6. Add the basil: Remove the skillet from the heat and stir in the fresh Thai basil leaves. Toss until the basil is wilted and well incorporated into the dish. 7. Serve: Serve the Spicy Thai Basil Chicken over steamed jasmine rice. Top with a fried egg if desired for an authentic touch. list end Enjoy your Spicy Thai Basil Chicken as a delicious and aromatic meal that brings the vibrant flavors of Thai cuisine to your home, perfect for a quick weeknight dinner or a flavorful lunch.

Thai pasta with chicken is a vibrant fusion dish that combines the creamy, spicy and slightly sweet flavor of Thai cuisine with the comforting appeal of pasta. This dish is perfect for weeknights you crave something a little exotic but still easy to put together. Tender pieces of chicken are sauteed and then tossed with pasta in rich peanut sauce flavored with garlic, ginger, lime and chili. The result is a satisfying, restaurant-worthy meal that’s as colorful as it is delicious. ----- THAI PASTA WITH CHICKEN RECIPE 开云体育s: 4 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes ----- INGREDIENTS: list of 11 items ? 8 oz linguine (or spaghetti) ? 1 tablespoon vegetable oil ? 1 lb boneless, skinless chicken breast, thinly sliced ? 2 cloves garlic, minced ? 1 tablespoon fresh ginger, grated ? 1 red bell pepper, thinly sliced ? 1 cup shredded carrots ? 1/2 cup green onions, chopped ? 1/4 cup chopped fresh cilantro (optional) ? 1/4 cup chopped peanuts (for garnish) ? Lime wedges, for serving list end FOR THE SAUCE: list of 7 items ? 1/3 cup creamy peanut butter ? 3 tablespoons soy sauce ? 1 tablespoon rice vinegar ? 1 tablespoon brown sugar ? 1 tablespoon Sriracha (adjust to taste) ? 1/2 cup coconut milk (or water for a lighter version) ? Juice of 1 lime list end ----- INSTRUCTIONS: list of 6 items 1. Cook the pasta: Boil a large pot of salted water and cook the linguine according to package instructions. Drain and set aside. 2. Make the sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, Sriracha, coconut milk, and lime juice until smooth. Set aside. 3. Cook the chicken: In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–7 minutes. 4. Sauté vegetables: Add garlic, ginger, bell pepper, and carrots to the pan with the chicken. Stir-fry for 3–4 minutes, until veggies are slightly softened. 5. Combine everything: Add the cooked pasta and the sauce to the pan. Toss everything together and cook for another 2–3 minutes until heated through and well coated. 6. Garnish and serve: Remove from heat. Sprinkle with green onions, cilantro, and chopped peanuts. Serve with lime wedges on the side. list end ----- Enjoy your flavorful and satisfying Thai pasta with chicken - a weeknight dinner winner with global flair!

Slow Cooker Barbecue Cola Chicken This super simple shredded barbecue chicken is the perfect easy meal for those busy week nights! Prep Time5minutes mins Cook Time4hours hrs Total Time4hours hrs 5minutes mins Course: Main Dishes Cuisine: American 开云体育s: 6 -8 servings Calories: 290kcal Author: Danelle Ingredients 2 pounds boneless skinless chicken breasts 1 lemon cut into quarters 1 onion cut into chunks 1 cup barbecue sauce plus more for serving 1 12 oz. can Coke 2 cloves garlic minced Salt and pepper to taste Hamburger buns for serving Instructions Place chicken, lemon, onion, barbecue sauce, cola and garlic in a lightly greased slow cooker. Cover and cook on low for 4-5 hours. Shred chicken with two forks. Season with salt and pepper, to taste. Serve on hamburger buns with extra barbecue sauce, if desired. Nutrition 开云体育: 1g | Calories: 290kcal | Carbohydrates: 24g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 517mg | Fiber: 1g | Sugar: 18g Source: Let's Dish ~~~~~ Rhonda in MO

Lemon Berry Fruit Salad This simple fruit salad is loaded with fresh berries and tossed with lemon curd and fresh mint for a refreshing summer salad that's perfect for warm weather. Prep Time15minutes mins Total Time15minutes mins 开云体育s: 8 servings Author: Danelle Ingredients 6-7 cups assorted fresh berries 2 cups fresh diced pineapple or chopped peaches 1/3 cup lemon curd 1/4 cup fresh mint leaves freshly chopped Instructions Add fresh berries and pineapple to a large bowl and gently toss with lemon curd. Add fresh mint and toss to mix well. Source: Let's Dish ~~~~~ Rhonda in MO