开云体育

Amish potato salad is a deliciously creamy and tangy side dish, often distinguished by its slightly sweet dressing made with a touch of sugar, mustard and vinegar. Unlike traditional potato salad, the Amish version incorporates hard-boiled eggs and rich, slightly sweet and tangy dressing that sets it apart. The combination of tender potato, egg and crisp vegetables results in a satisfying dish perfect for picnics, barbecues or family gatherings. The balance of sweet and tangy flavor will have everyone coming back for seconds! INGREDIENTS: For the Salad list of 5 items 3 lbs potatoes, peeled and diced 4 large eggs, hard-boiled and chopped 1 medium onion, finely diced 2 celery stalks, diced 1/2 cup sweet pickles, diced (optional) list end For dressing list of 8 items 1 cup mayonnaise 2 tablespoons yellow mustard 2 tablespoons white vinegar 1/4 cup sugar 1/4 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed (optional) list end INSTRUCTIONS list of 6 items 1. In a large pot, bring the diced potato to a boil in salted water. Cook for 10 to 12 minutes or until tender but not mushy. Drain, and let it cool. 2. In a large mixing bowl, combine the cooked potatoes, chopped hard-boiled eggs, diced onion, celery, and sweet pickles (if using). 3. In a separate, small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, milk, salt, pepper and celery seed until smooth and well-combined. 4. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly. 5. Cover and refrigerate the potato salad for at least an hour to allow the flavors to meld together. 6. Serve chilled, and enjoy as a perfect side dish to your favorite summer meals. list end Amish potato salad’s unique balance of sweetness and tanginess will add a delightful touch to any gathering!

Quick & Easy Baked Lemon Garlic Salmon 5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews Author: Sally McKenney Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: serves 4 This flavorful and tender baked lemon garlic salmon takes about 30 minutes to make. Feel free to roast vegetables simultaneously on the baking sheet. See recipe Note. Ingredients 4 salmon fillets, skin removed (about 24oz (680g) total) 2 Tablespoons (28g) unsalted butter 2 Tablespoons (30ml) olive oil 3 garlic cloves, minced 1/4 cup (60ml) freshly squeezed lemon juice 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried) 1 Tablespoon chopped fresh dill (or 1 teaspoon dried) 1/2 teaspoon flaky sea salt 1/4 teaspoon freshly ground black pepper optional: 4 lemon slices and extra herbs, for topping Instructions Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper, aluminum foil, or a silicone baking mat. If using aluminum foil, brush lightly with olive oil. Arrange salmon fillets evenly spaced in the middle of the pan. If also roasting vegetables, arrange them around the perimeter of the pan, as pictured above. In a small saucepan or skillet over medium heat, melt the butter with the olive oil. Add the garlic and cook for 1 minute, until fragrant. Remove from heat and stir in the lemon juice, herbs, salt, and pepper. Spoon mixture evenly over the salmon fillets (and vegetables, if using). If desired, place a lemon slice on top of each salmon fillet. Bake for 15–20 minutes, depending on salmon thickness (about 10 minutes per 1-inch thickness measured from the thickest part of the fillet). Salmon should be opaque and flake easily with a fork; if you want to check it with an instant-read thermometer, internal temperature should reach 145°F (63°C). Serve warm. Store leftovers tightly covered in the refrigerator for up to 3 days. Notes Special Tools (affiliate links): Rimmed Baking Sheet | Silicone Baking Mats or Parchment Paper | Small Saucepan or Skillet | Instant-Read Thermometer Frozen Salmon: If using frozen salmon, thaw completely before starting. Can I Use Other Fish? Yes, absolutely. I like using cod or halibut instead. If Baking Vegetables, Too: You can roast vegetables at the same time you bake the salmon, as shown in the photos. Use 1 bunch of asparagus, or up to 4 cups of vegetables such as broccoli, zucchini, green beans, Brussels sprouts, or baby potatoes. Chop your vegetables small so they cook in the same amount of time as the salmon OR start the vegetables in the oven a few minutes earlier than the salmon. Other Herbs: Parsley and dill are my herbs of choice for this recipe, but you can use whatever herbs you enjoy. Some other options I like with salmon include cilantro, basil, thyme, chives, or oregano. If you’re using 2 types of herb, use 2 Tablespoons fresh or 2 teaspoons dried total. If you’re using a combination, use 3 Tablespoons fresh or 3 teaspoons dried. Updated in 2025: The recipe you see above is my new and improved version. To make it the old way, leave out the olive oil and garlic. Replace the dill with rosemary. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Coconut Curry Chicken Yield: 4 servings Prep: 15minutes minutes Cook: 30minutes minutes Total: 45minutes minutes 1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything! 5 stars (27 ratings) Ingredients 1 cup basmati rice 1 ? pounds boneless, skinless chicken thighs, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 1 ? tablespoons olive oil 1 medium shallot, diced 3 tablespoons tomato paste 3 tablespoons red curry paste 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 (12-ounce) can unsweetened coconut milk ? cup chicken stock 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 3 tablespoons chopped fresh cilantro leaves 1 tablespoon chopped fresh Thai basil leaves 1 tablespoon freshly squeezed lime juice Equipment Dutch Oven Instructions In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes. Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes. Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes. Stir in bell peppers until softened, about 5-8 minutes. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Serve warm over rice. Source: Damn Delicious ~~~~~ Rhonda in MO

Parmesan Lemon Chicken Yield: 4 servings Prep: 15minutes minutes Cook: 15minutes minutes Total: 30minutes minutes Golden brown, juicy, tender, parmesan-crusted chicken breasts in a creamy, lemon-garlicky sauce made in 30 minutes! 4.9 stars (16 ratings) Ingredients 6 chicken cutlets Kosher salt and freshly ground black pepper, to taste 1 ? tablespoons all-purpose flour 2 tablespoons freshly grated Parmesan, divided 2 tablespoons unsalted butter 1 tablespoon vegetable oil 3 cloves garlic, minced 1 cup chicken stock ? cup dry white wine 1 tablespoon freshly squeezed lemon juice 2 tablespoons heavy cream 2 tablespoons chopped fresh parsley leaves for the parmesan mixture 5 tablespoons freshly grated Parmesan 4 tablespoons all-purpose flour Instructions Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working one at a time, dredge chicken in parmesan mixture until evenly coated. Heat butter and vegetable oil in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Stir in garlic until fragrant, about 1 minute. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately. for the parmesan mixture In a large bowl, combine Parmesan and flour. Source: Damn Delicious ~~~~~ Rhonda in MO

One Pan Cilantro Lime Chicken and Rice Yield: 4 servings Perfectly seasoned, juicy chicken with the fluffiest cilantro lime rice, all made in one pot. YES! 5 stars (10 ratings) Ingredients 2 tablespoons olive oil 1 ? teaspoons chili powder ? teaspoon ground cumin Kosher salt and freshly ground black pepper, to taste 1 ? pounds boneless, skinless chicken thighs 2 tablespoons unsalted butter 1 small onion, diced 3 cloves garlic, minced 1 ? cups basmati or jasmine rice 1 tablespoon lime zest 3 cups chicken stock ? cup chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice Equipment Dutch Oven Instructions In a medium bowl, whisk together olive oil, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken until well combined; set aside in the refrigerator for 30 minutes, if desired. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown, about 4-5 minutes per side; set aside. Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic until fragrant, about 1 minute. Stir in rice and lime zest until rice is lightly toasted, about 1-2 minutes. Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven; season with salt and pepper, to taste. Return chicken to the Dutch oven in an even layer. Bring to a boil; cover, reduce heat and simmer until rice is tender and chicken is cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes. Let stand 5 minutes. Remove chicken; add cilantro and lime juice to the rice, fluffing with a fork; season with salt and pepper, to taste. Serve chicken immediately with rice and desired toppings. Source: Damn Delicious ~~~~~ Rhonda in MO

Balsamic Chicken Salad Yield: 6 servings Prep: 1hour hour 15minutes minutes Cook: 20minutes minutes Total: 1hour hour 35minutes minutes Made with the juiciest, tender, flavor-packed grilled chicken and a homemade (super easy) balsamic vinaigrette! Ingredients 2 pounds boneless, skinless chicken thighs 2 teaspoons chopped fresh thyme leaves 1 teaspoon onion powder ? teaspoon garlic powder 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper, to taste 2 ears corn 4 slices bacon, diced 1 head romaine lettuce, shreddd 1 avocado, halved, seeded, peeled and diced 1 ? cups cherry tomatoes, halved 2 Persian cucumbers, diced ? cup sliced red onion ? cup fresh basil leaves for the balsamic vinaigrette ? cup extra virgin olive oil ? cup balsamic vinegar 1 small shallot, minced 1 clove garlic, finely grated 1 ? tablespoons Dijon mustard 1 tablespoon honey, or more, to taste 1 tablespoon chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Equipment Cast Iron Skillet Instructions In a gallon size Ziploc bag or large bowl, combine chicken, thyme, onion powder, garlic powder and reserved balsamic vinaigrette; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with vegetable oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, avocado, tomatoes, cucumbers, red onion and basil. Pour the balsamic vinaigrette dressing on top of the salad and gently toss to combine. Serve immediately. for the balsamic vinaigrette In a medium bowl, whisk together olive oil, balsamic vinegar, shallot, garlic, Dijon, honey and parsley; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve. Soure: Damn Delicious ~~~~~ Rhonda in MO

Grilled Chicken Kabobs Yield: 6 servings Prep: 1hour hour 30minutes minutes Cook: 20minutes minutes Total: 1hour hour 50minutes minutes With the best marinated chicken, zucchini, bell pepper and red onion. Juicy, tender, and packed with so much flavor! 5 stars (8 ratings) Ingredients 6 tablespoons olive oil, divided ? cup balsamic vinegar 3 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon mustard 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 3 cloves garlic, minced 2 teaspoons Italian seasoning Kosher salt and freshly ground black pepper, to taste 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 2 small to medium zucchini, sliced to 1/2-inch thick rounds 1 red bell pepper, cut into 1 1/2-inch pieces 1 yellow bell pepper, cut into 1 1/2-inch pieces 1 red onion, cut into 1 1/2-inch pieces 2 tablespoons chopped fresh parsley leaves Instructions In a medium bowl, whisk together 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic and Italian seasoning; season with salt and pepper, to taste. Reserve 1/3 cup and set aside. In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade. Thread chicken, zucchini, bell peppers, and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste. Preheat grill to medium heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved olive oil mixture, cooking for an additional 1-2 minutes. Serve immediately, garnished with parsley, if desired. Source: Damn Delicious ~~~~~ Rhonda in MO

No Sugar Added Strawberry Pie Submitted By: Sugar Lopez (sugarsyl71@...) https://www.momlovesbaking.com/sugar-free-strawberry-pie/ This no added sugar Strawberry Pie tastes JUST like the classic pie from Shoney's Big Boy restaurant back in the day! Easy to make with just 5 ingredients and a pre-made pie crust! If you don't want it sugar free, you can totally make it with regular sugar. Preparing the Pie Crust I actually made this pie for Mother's Day, so I wanted it to be a little extra special. I used a tiny heart cookie cutter to cut out the heart shaped pieces of pie dough to add to the edge of the crust. Sugar Free Strawberry Pie I used a refrigerated crust that came with two pie crusts, rolled up. I simply unrolled the first crust and placed in the bottom of the pie plate. Then I used the second crust for the hearts. I brushed the edge of the pie crust with water to get the hearts to stick. Then I pricked the bottom and sides of the crust with a fork to prevent bubbles. I baked it at 350°F. until golden brown, about 15-18 minutes. Making the filling for Sugar Free Strawberry Pie Meanwhile, I heated a mixture of water and cornstarch until it boiled. Then stirred constantly until thickened. I added sugar free strawberry gelatin and stirred until dissolved. I added fresh strawberries to the baked pie crust. Then poured the gelatin mixture over the berries. Place in refrigerator until set, about 4 hours or overnight. Garnish with a dollop of whipped topping and a sprig of fresh mint, if you want to. I think the whipped topping makes it even better! Ingredients: For the pie 2 pie crusts I used Pillsbury? Refrigerated Pie Crust 3 cups strawberries hulled and sliced 2 ? cups water 3 ? tablespoons corn starch 2 packages sugar free strawberry gelatin 1 small (3 oz) and 1 large (6 oz) package Optional garnish: Sugar free frozen whipped topping thawed Fresh mint Instructions: 1. Preheat oven to 350°F. 2. Place one crust in the bottom of a 9" pie plate. Spread the remaining crust on a lightly floured surface and cut small hearts out using a 1" heart cookie cutter. Cut as many hearts as you can.(optional) 4. Brush the edge of the pie crust with a little bit of water (the one in the pie plate). Add hearts around the edge of pie crust. Use a fork to poke holes in bottom and sides of crust. 5. Place remaining hearts on a greased cookie sheet. 6. Bake pie crust for 15-18 minutes or until edges are light golden brown. Let cool. Bake hearts for 9-12 minutes or until light golden brown. Let cool. 7. Layer strawberries on bottom of cooled crust. 8. Stir together water and corn starch in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and simmer while stirring constantly until thickened. 9. Remove from heat and stir in gelatin. Stir until completely dissolved. 10. Pour over strawberries. Place in refrigerator until set, about 4 hours or overnight. Serve pie with extra hearts, whipped topping and mint, if desired. Nutrition 开云体育: 1slice Calories: 204 Carbohydrates: 31g Protein: 3g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 185mg Potassium: 84mg Fiber: 1g Sugar: 14g Vitamin A: 5IU Vitamin C: 21mg Calcium: 13mg Iron: 1mg “I am not lost, for I know where I am. But however, where I am may be lost.” — Winnie the Pooh

These chocolate chip-pumpkin bars are the perfect fusions of fall flavor and classic dessert charm. Soft, moist and spiced with warm cinnamon and nutmeg, each bite delivers the comforting taste of pumpkin pie, enhanced by the melty richness of semisweet chocolate chips. Whether you’re looking for a simple treat to share at a gathering or an easy weeknight dessert, these bars come together quickly with pantry staples and offer cozy indulgences that feel like autumn in every square. ----- INGREDIENTS: list of 11 items ? 2 cups all-purpose flour ? 1 tablespoon pumpkin pie spice ? 1 teaspoon baking soda ? 1/2 teaspoon salt ? 1 cup (2 sticks) unsalted butter, softened ? 1 cup granulated sugar ? 1 cup packed brown sugar ? 1 large egg ? 2 teaspoons vanilla extract ? 1 (15-ounce) can pumpkin puree ? 2 cups semi-sweet chocolate chips list end ----- INSTRUCTIONS: list of 7 items 1. Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper. 2. Whisk dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. 3. Cream butter and sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. 4. Add wet ingredients: Beat in the egg and vanilla extract. Then mix in the pumpkin puree until fully combined. 5. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just blended. Fold in the chocolate chips. 6. Spread and bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). 7. Cool and serve: Let bars cool completely in the pan before cutting into squares. Store in an airtight container at room temperature for up to 5 days. list end ----- Enjoy your sweet, spiced chocolate chip-pumpkin bars with a warm beverage or scoop of vanilla ice cream!

Delightfully festive and irresistibly sweet, sugar cookie Christmas fudge is the perfect holiday treat that captures the nostalgic flavor of classic sugar cookies in rich, creamy fudge form. With a smooth white chocolate base, a hint of vanilla and the crunch of colorful sprinkles, each bite feels like a celebration. It’s quick to make, no-bake and ideal for gifting, holiday cookie trays or cozy nights by the fire. This recipe brings together the magic of Christmas with the indulgence of homemade candy - sure to please kids and grown-ups alike. INGREDIENTS list of 7 items 3 cups white chocolate chips 1 (14-ounce) can sweetened condensed milk 1/2 cup sugar cookie mix (dry) 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon almond extract (optional, for extra sugar cookie flavor) 1/3 cup holiday sprinkles (plus extra for topping) list end INSTRUCTIONS: list of 7 items 1. Prepare the Pan Line an 8 x 8 baking pan with parchment paper, leaving some overhang for easy removal. Lightly spray with nonstick cooking spray. 2. Melt the Chocolate In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is completely melted, and the mixture is smooth. 3. Add Flavor & Cookie Mix Remove the saucepan from heat. Stir in the sugar cookie mix, vanilla extract, salt, and almond extract (if using) until fully incorporated. 4. Mix in Sprinkles Let the fudge mixture cool slightly for 2 to 3 minutes before gently folding in the sprinkles (this prevents them from melting or bleeding color.) 5. Pour, and Set Spread the fudge mixture evenly into the prepared pan. Smooth the top with a spatula and scatter extra sprinkles over the surface. 6. Chill Refrigerate the fudge for at least 2 hours, or until firm. 7. Cut and Serve Once set, lift the fudge from the pan using the parchment paper. Cut in squares with a sharp knife. Store in an airtight container in the refrigerator for up to two weeks. list end Tips list of 2 items For a colored swirl effect, divide the fudge and tint portions with red and green food coloring before swirling them together in the pan. Use snowflake or Christmas tree-shaped sprinkles for extra holiday flair. list end

Mild Mexican taco chili is the perfect cozy meal for those who crave the hearty comfort of chili with all the vibrant flavor of Mexican cuisine - without the heat. This easy-to-make dish combines tender ground beef, mild taco seasoning and a medley of beans and vegetables for a filling and family-friendly meal. The best part? It simmers up quickly with simple pantry staples and offers a great base for topping with cheese, sour cream or avocado. It’s ideal for a weeknight dinner, game day gathering or make-ahead lunch. INGREDIENTS: list of 13 items 1 tablespoon olive oil 1 medium onion, diced 1 bell pepper (red or green), diced 2 cloves garlic, minced 1 pound ground beef or ground turkey 1 (1 oz) packet mild taco seasoning (or homemade) 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can kidney beans, drained and rinsed 1 (15 oz) can corn, drained 1 (15 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 cup beef or chicken broth Salt and pepper to taste list end OPTIONAL TOPPINGS list of 5 items Shredded cheese Sour cream Chopped cilantro Diced avocado Crushed tortilla chips list end INSTRUCTIONS: list of 5 items 1. Saute Vegetables In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and bell pepper. Saute for 4 to 5 minutes until softened. Add garlic, and cook for another 30 seconds. 2. Cook Meat Add the ground beef or turkey to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed. 3. Add Seasoning and Ingredients Stir in the taco seasoning until the meat is well-coated. Add black beans, kidney beans, corn, diced tomato with juice, tomato sauce and broth. Stir everything together. 4. Simmer Bring the chili to a simmer. Reduce heat to low and cover. Let it simmer for 20–30 minutes to blend the flavors, stirring occasionally. 5. Serve Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve with your favorite toppings. list end Tips list of 2 items For extra texture, add a handful of cooked rice or quinoa before serving. Store leftovers in the fridge for up to four days, or freeze for up to three months. list end

This delightful snowman fruit cookie pizza is a fun and festive treat perfect for winter celebrations, holiday parties, or cozy family baking nights. Combining the sweetness of a sugar cookie crust with creamy frosting and an array of colorful fruit, this dessert is as visually appealing as it is delicious. Kids and adults alike will love decorating the snowman with their favorite fruit, making it a creative and interactive holiday activity. Plus, it’s easy to prepare and can be customized with seasonal fruit or candy for added charm. ----- INGREDIENTS For the Sugar Cookie Base: list of 2 items ? 1 roll (16.5 oz) refrigerated sugar cookie dough ? 2 tablespoons all-purpose flour (for rolling) list end For the Frosting: list of 3 items ? 8 oz cream cheese, softened ? 1/3 cup granulated sugar ? 1/2 teaspoon vanilla extract list end For the Snowman Decoration: list of 6 items ? 1 banana, sliced (for snowman body) ? 2 kiwis, peeled and sliced (for hat and scarf) ? 6 blueberries (for buttons and eyes) ? 1 strawberry, sliced (for scarf or hat) ? 1 piece of dried apricot or a mini carrot sliver (for nose) ? Mini chocolate chips or black grapes (optional, for eyes and buttons) list end ----- INSTRUCTIONS list of 4 items 1. Prepare the Cookie Crust: list of 3 items nesting level 1 ? Preheat oven to 350°F (175°C). ? Lightly flour a clean surface and roll out the cookie dough into a large oval or round shape about 1/4 inch thick on a greased or parchment-lined baking sheet. ? Bake for 12–15 minutes, or until the edges are lightly golden. Let cool completely. list end nesting level 1 2. Make the Frosting: list of 2 items nesting level 1 ? In a medium bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. ? Spread evenly over the cooled cookie crust. list end nesting level 1 3. Decorate the Snowman: list of 4 items nesting level 1 ? Arrange banana slices in three stacked circles to form the snowman’s body. ? Use blueberries or mini chocolate chips for the eyes and buttons. ? Add a sliver of dried apricot or carrot for the nose. ? Create a hat and scarf using kiwi and strawberry slices. Get creative with any extra fruit for snowy background or accessories! list end nesting level 1 4. Serve and Enjoy: list of 2 items nesting level 1 ? Chill for 15–20 minutes before slicing to set the frosting. ? Cut into squares or wedges and serve cold. list end nesting level 1 list end ----- Tips: list of 2 items ? Substitute the sugar cookie base with a homemade version if desired. ? Let kids build their own mini snowmen on individual cookie rounds for a fun DIY dessert station. list end Enjoy this whimsical, fruity winter treat!

Chicken Parmesan is a timeless Italian-American classic that combines crispy, breaded chicken, tangy tomato sauce and gooey, melted cheese in a comforting, crowd-pleasing dish. Using jarred marinara sauce streamlines the process without sacrificing flavor, making it perfect for a busy weeknight meal or simple yet satisfying weekend dinner. This version delivers all the traditional taste you love with minimal prep - crispy, juicy chicken cutlets topped with robust sauce and golden mozzarella, served over pasta or with crusty bread. ----- INGREDIENTS: list of 12 items ? 2 boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets) ? Salt and pepper to taste ? 1 cup all-purpose flour ? 2 large eggs ? 1 tablespoon water ? 1 ? cups Italian-style breadcrumbs ? ? cup grated Parmesan cheese ? 1 cup shredded mozzarella cheese ? 2 tablespoons olive oil ? 2 cups jarred marinara sauce (your favorite brand) ? Fresh basil or parsley (optional, for garnish) ? Cooked spaghetti or crusty bread (optional, for serving) list end ----- INSTRUCTIONS: list of 6 items 1. Prep the Chicken: list of 2 items nesting level 1 ? Pat chicken cutlets dry and season with salt and pepper on both sides. ? Set up a breading station: place flour in one shallow dish, whisk eggs with water in a second, and combine breadcrumbs and Parmesan in a third. list end nesting level 1 2. Bread the Chicken: list of 2 items nesting level 1 ? Dredge each cutlet in flour, shaking off excess. ? Dip into the egg mixture, then coat evenly with the breadcrumb-Parmesan mix. Press lightly to help it adhere. list end nesting level 1 3. Fry the Chicken: list of 2 items nesting level 1 ? Heat olive oil in a large skillet over medium heat. ? Cook the breaded cutlets for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate. list end nesting level 1 4. Assemble: list of 3 items nesting level 1 ? Preheat oven to 400°F (200°C). ? Spread 1 cup of marinara sauce in a baking dish. Arrange chicken cutlets on top. ? Spoon remaining sauce over chicken and sprinkle with mozzarella cheese. list end nesting level 1 5. Bake: list of 1 items nesting level 1 ? Bake for 15–20 minutes, or until cheese is melted and bubbly. list end nesting level 1 6. Serve: list of 2 items nesting level 1 ? Garnish with fresh basil or parsley if desired. ? Serve over cooked spaghetti or with slices of warm crusty bread. list end nesting level 1 list end ----- Enjoy your easy and delicious Chicken Parmesan with all the rich flavors of home-cooked Italian fare—made weeknight-friendly thanks to a jar of trusty marinara!

This shortcut carrot cake recipe combines the rich, comforting flavor of traditional carrot cake with the convenience of boxed yellow cake mix. Perfect for busy bakers or anyone craving moist and flavorful desserts without starting from scratch, this version is packed with grated carrot, crushed pineapple and warm spices. The result is a tender, perfectly sweet cake that’s easy to prepare and hard to resist - especially when topped with classic cream cheese frosting. INGREDIENTS For the Cake list of 10 items 1 box (15.25 oz) yellow cake mix 3 large eggs 1/2 cup vegetable oil 1/2 cup water 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg (optional) 2 cups finely grated carrots (about 3 medium carrots) 1 cup crushed pineapple, drained 1/2 cup chopped walnut or pecan (optional) 1/2 cup raisins (optional) list end For Cream Cheese Frosting list of 5 items 8 oz cream cheese, softened 1/2 cup (1 stick) unsalted butter, softened 3 to 4 cups powdered sugar 1 teaspoon vanilla extract Pinch of salt list end INSTRUCTIONS list of 6 items 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. 2. Mix the cake In a large bowl, combine the yellow cake mix, eggs, oil, water, cinnamon and nutmeg. Beat on low speed for 30 seconds, then medium speed for 2 minutes until well-blended. 3. Add the mix-ins Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using) until evenly distributed. 4. Bake Pour the batter in the prepared pan, and smooth the top out. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting. 5. Make frosting In a mixing bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar, beating until smooth. Add vanilla and salt, and beat until fluffy. 6. Frost, and serve Spread the cream cheese frosting over the cooled cake. Garnish with additional nuts or shredded carrots if desired. list end Storage Tip Store, covered, in the refrigerator for up to five days. Tastes even better the next day!

Crispy, golden brown chicken strips paired with rich and creamy country gravy make for a comforting and satisfying dish perfect for any day of the week. These homemade chicken strips are marinated in buttermilk for extra tenderness, then coated in a seasoned flour mixture before being fried to perfection. Country gravy, made from the flavorful pan drippings, is the ideal companion - peppery, smooth and indulgent. Whether served with mashed potatoes, biscuits or fries, this down-home classic is guaranteed to be a crowd pleaser. INGREDIENTS FOR THE CHICKEN STRIPS list of 10 items 1-1/2 lbs boneless, skinless chicken breasts, cut into strips 1 cup buttermilk 1 tsp hot sauce (optional) 1-1/2 cups all-purpose flour 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1/2 tsp black pepper Vegetable oil, for frying list end FOR COUNTRY GRAVY list of 5 items 3 tbsp pan drippings or butter 3 tbsp all-purpose flour 2 cups whole milk 1/2 tsp black pepper - more to taste 1/2 tsp salt, adjust to taste list end INSTRUCTIONS 1. MARINATE THE CHICKEN Place chicken strips in a bowl with buttermilk and hot sauce. Mix well, cover and refrigerate for at least 30 minutes or up to four hours to tenderize and flavor the chicken. 2. PREPARE THE BREADING In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. 3. BREAD THE CHICKEN Remove chicken from the marinade, allowing excess to drip off. Dredge each strip in the flour mixture, pressing to adhere well. Set aside on a wire rack. 4. FRY THE CHICKEN Heat 1 to 2 inches oil in a large skillet to 350°F (175°C). Fry the chicken strips in batches, turning once, for about 3 to 4 minutes a side or until golden brown and cooked through. Transfer to a paper towel-lined plate. 5. MAKE COUNTRY GRAVY In a saucepan, heat 3 tbsp frying oil or butter over medium heat. Whisk in the flour, and cook for 1 to 2 minutes. Slowly whisk in the milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5 minutes. Season with salt and pepper to taste. 6. SERVE Serve hot chicken strips with a generous drizzle or side of country gravy. Pair with mashed potatoes, green beans or biscuits for a hearty meal.

Chicken-black bean burritos are satisfying and flavorful meals perfect for busy weeknights or casual gatherings. Juicy, seasoned chicken, hearty black beans and melty cheese are wrapped in warm tortillas, creating handheld feasts that are both comforting and customizable. These burritos can be prepped ahead of time and even frozen for later, making them convenient and delicious additions to your recipe rotation. Serve them with a side of salsa, sour cream or guacamole for a restaurant-style experience at home. ----- CHICKEN & BLACK BEAN BURRITOS INGREDIENTS: list of 15 items ? 2 tablespoons olive oil ? 1 pound boneless, skinless chicken breasts, diced ? 1 small onion, diced ? 2 garlic cloves, minced ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? ? teaspoon paprika ? ? teaspoon salt ? ? teaspoon black pepper ? 1 (15 oz) can black beans, drained and rinsed ? 1 cup corn kernels (fresh, frozen, or canned) ? 1 (4 oz) can diced green chiles (optional) ? 1? cups shredded cheddar or Mexican blend cheese ? 6 large flour tortillas (burrito size) ? Optional toppings: sour cream, salsa, guacamole, chopped cilantro list end INSTRUCTIONS: list of 8 items 1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. 2. Sauté the Vegetables: Add the onion and garlic to the skillet with the chicken. Sauté for 2–3 minutes until fragrant and softened. 3. Season: Stir in cumin, chili powder, paprika, salt, and black pepper. Cook for another 1–2 minutes to let the spices bloom. 4. Add Beans and Corn: Mix in the black beans, corn, and green chiles (if using). Cook for another 3–4 minutes, then remove from heat. 5. Assemble the Burritos: Warm the tortillas slightly in the microwave or on a dry skillet to make them more pliable. Spoon a generous amount of the chicken mixture onto the center of each tortilla. Sprinkle with cheese. 6. Roll the Burritos: Fold in the sides of the tortilla, then roll tightly from the bottom up to seal the filling inside. 7. Optional – Toast the Burritos: For a crispy exterior, place the burritos seam-side down in a hot skillet and toast for 2–3 minutes on each side until golden. 8. Serve: Serve warm with your favorite toppings like sour cream, salsa, guacamole, or a sprinkle of fresh cilantro. list end Make-ahead tip These burritos can be wrapped in foil and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave when ready to enjoy.

Tender, spiced lamb wrapped in warm pita and topped with cool, creamy tzatziki sauce - this Greek-inspired dish brings the flavor of the Mediterranean straight to your table. Perfect for a flavorful weeknight dinner or an impressive meal for guests, these homemade lamb gyros are surprisingly simple to make. The meat is seasoned with a blend of garlic, oregano, cumin and rosemary, then cooked to juicy perfection. Paired with a refreshing cucumber-yogurt sauce and classic toppings, like tomato and red onion, every bite is bursting with savory and tangy goodness. ----- INGREDIENTS For the Lamb: list of 9 items ? 1 lb ground lamb ? 2 cloves garlic, minced ? 1 tsp dried oregano ? 1 tsp ground cumin ? 1 tsp ground coriander ? ? tsp dried rosemary (or 1 tsp fresh, minced) ? ? tsp salt ? ? tsp black pepper ? 1 tbsp olive oil (for cooking) list end For the Tzatziki Sauce: list of 6 items ? 1 cup Greek yogurt ? ? cucumber, finely grated and drained ? 1 clove garlic, minced ? 1 tbsp fresh dill, chopped (or 1 tsp dried) ? 1 tbsp lemon juice ? Salt and pepper, to taste list end For Assembling: list of 5 items ? 4 pita breads or flatbreads ? 1 tomato, diced or sliced ? ? red onion, thinly sliced ? Fresh lettuce or spinach (optional) ? Crumbled feta cheese (optional) list end ----- INSTRUCTIONS list of 4 items 1. Prepare the Tzatziki Sauce: list of 2 items nesting level 1 ? In a bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out excess moisture), garlic, dill, lemon juice, salt, and pepper. ? Mix well and refrigerate for at least 20 minutes to allow flavors to meld. list end nesting level 1 2. Cook the Lamb: list of 4 items nesting level 1 ? In a large skillet, heat olive oil over medium heat. ? Add the ground lamb, breaking it apart with a spatula. ? Stir in garlic, oregano, cumin, coriander, rosemary, salt, and pepper. ? Cook until the lamb is browned and fully cooked through, about 8–10 minutes. Drain excess fat if necessary. list end nesting level 1 3. Warm the Pitas: list of 1 items nesting level 1 ? Heat pitas in a dry skillet or wrap them in foil and warm in a 350°F (175°C) oven for about 5 minutes. list end nesting level 1 4. Assemble the Gyros: list of 3 items nesting level 1 ? Spread tzatziki sauce down the center of each pita. ? Add a generous spoonful of lamb, then top with tomato, onion, and any optional toppings like lettuce or feta. ? Fold and serve warm. list end nesting level 1 list end ----- Tip: For added authenticity, press and bake the lamb mixture into a loaf, then thinly slice after cooking to mimic traditional gyro texture.

Instant Pot Hard Boiled Eggs This Instant Pot Hard Boiled Eggs recipe is the secret to getting perfectly cooked, easy-peel hard-boiled eggs! Ditch the pot on the stove and embrace the pressure cooker. Making hard-boiled eggs in your Instant Pot is a game-changer. No more waiting for water to boil or wondering if your eggs will overcook. This method is foolproof, fast, and delivers consistently delicious results every single time! CourseInstant Pot CuisineAmerican Keywordhard boiled eggs in instant pot, hard boiled eggs instant pot, instant pot boiled eggs, instant pot hard boiled eggs Prep Time5minutes minutes Cook Time5minutes minutes Water Bath5minutes minutes 开云体育s9 Calories63kcal AuthorTrish - Mom On Timeout Ingredients 1 - 1 ? cup of cold water 9 eggs large Instructions Place your metal trivet that should have come with your Instant Pot in the bottom of the pot. You can also use a metal egg rack, which will help you cook more eggs at once. Pour your water into the pot. If you’re using a 6 quart pot, use 1 cup, and if you’re using an 8 quart pot, use 1 ?. The trick is to use cold tap or refrigerated water, as room-temperature or warm water will come to pressure quicker and may alter your cooking time. 1 - 1 ? cup of cold water Place eggs in a single layer on the rack in the pot. 9 eggs Put the lid on, making sure the pressure release valve is closed, and set your Instant Pot to manual high pressure for 6 minutes for hard boiled eggs, 5 minutes for jammy centers, 4 minutes for less jammy centers, or 3 minutes for runny yolk and just barely set whites. Once you set your Instant Pot, it will take a few minutes to build pressure; then your timer will begin. Once the timer has finished, use a long-handled spoon to quickly release the pressure by opening the vent. After the pressure is released, remove the eggs and immediately place them in an ice bath for about 5 minutes to stop the cooking process. Crack and peel your eggs and enjoy! Notes Storage Information Store unpeeled eggs in an airtight container in the refrigerator for up to one week. Store peeled eggs in an airtight container filled with just enough cold water to cover them. They can be stored for 2-3 days. Nutrition Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg Source: Mom on Timeout ~~~~~ Rhonda in MO

Instant Pot Tomato Soup Rich and velvety Instant Pot Tomato Soup is bursting with robust flavor from San Marzano tomatoes and the perfect blend of spices and herbs. When you are looking for a homey, comforting, quick and easy dinner, this recipe delivers every single time! CourseSoup CuisineAmerican Keywordinstant pot tomato soup, tomato soup Prep Time5minutes minutes Cook Time25minutes minutes Pressure Release10minutes minutes 开云体育s4 Calories213kcal AuthorTrish - Mom On Timeout Ingredients 1 tablespoon extra virgin olive oil 1 large yellow onion diced 2 large carrots diced 3 cloves garlic minced 28 ounces whole peeled tomatoes I used San Marzano 1 tablespoon tomato paste 1 cup low sodium chicken stock or chicken broth (vegetable broth can be used) 1 teaspoon granulated sugar ? teaspoon kosher salt ? teaspoon freshly ground black pepper 1 teaspoon Italian seasoning ? cup heavy cream Optional Toppings fresh basil, heavy cream, fresh herbs, freshly ground black pepper, red pepper flakes, croutons, etc. Instructions Set the instant pot to sauté mode. Add olive oil to the pot and then add the diced onion and carrots. Cook, stirring with a wooden spoon or silicone spatula for about 5 minutes or until the onions are translucent. Add the garlic and cook for another minute, stirring frequently. Turn off the “sauté” function. Add the tomatoes, tomato paste, chicken stock (or broth), sugar, salt, pepper and Italian seasoning to the instant pot and stir to combine. Break up the tomatoes a bit with a spoon or spatula. Cover and set the valve to the “sealing” position. Pressure cook on high for 15 minutes. Let pressure naturally release for 10 minutes before carefully switching the valve to the “venting” position and manually releasing any remaining pressure. Stir in the heavy cream. With an immersion blender, carefully puree the soup until your desired consistency is achieved. Check for seasonings, adjust as needed, and serve with your desired toppings. Notes Storage Information Make in advance. The soup can be made a day or two in advance. The flavor improves with a little time. Storage. Refrigerator. Leftover soup should be stored in an airtight container for up to 3 days in the refrigerator. Freezer. To freeze, let the soup cool and then transfer to a freezer safe, airtight container for up to 3 months. Thaw overnight the fridge. Reheat. Reheat in the microwave or on the stovetop over low heat, stirring frequently, until warmed through.Trish's Notes Sugar is optional but helps balance the acidity of the tomatoes. The heavy cream is optional but adds a delightful creaminess to the soup. A powerful blender creates a smoother puree than the immersion blender.This recipe is amazing on the stovetop too! Here's how to make traditional tomato soup: Heat the extra virgin olive oil over medium heat In a large pot or Dutch oven. Add the diced onions and carrots to the pot. Cook, stirring occasionally, for about 5-7 minutes or until the onions become translucent and the carrots start to soften. Stir in the garlic and continue cooking for a minute, stirring frequently. Add the tomatoes, breaking them up slightly with your spoon or spatula, tomato paste, chicken or vegetable broth, granulated sugar, kosher salt, freshly ground black pepper and Italian seasoning. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for about 25-30 minutes or until the carrots are tender. Remove from heat and stir in the heavy cream. Use an immersion blender to puree the soup until you achieve your desired consistency. If you’re using a regular blender, let the soup cool for a bit before transferring it in batches. Blend until smooth, then return the soup to the pot to reheat. Check for seasonings and adjust as needed. Garnish and serve! Nutrition Calories: 213kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 634mg | Potassium: 879mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6804IU | Vitamin C: 25mg | Calcium: 118mg |

Instant Pot Pulled Pork This Instant Pot Pulled Pork is tender, juicy, perfectly seasoned and so incredibly delicious! Using the Instant Pot has the meat easily falling apart and ready to melt in your mouth in no time! Great for sandwiches, tacos, nachos and more! CourseDinner, Main Dish CuisineAmerican Keywordinstant pot pulled pork, pulled pork in instnat pot, pulled pork instant pot Prep Time10minutes minutes Cook Time1hour hour 15minutes minutes 开云体育s10 Calories184kcal AuthorTrish - Mom On Timeout Ingredients 3 pounds boneless pork shoulder roast 1 to 2 tablespoons extra virgin olive oil or vegetable oil or avocado oil Pulled Pork Seasoning 2 tablespoons brown sugar packed 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 ? teaspoons salt 1 teaspoon fresh ground black pepper 1 teaspoon ground mustard ? teaspoon ground cumin ? teaspoon ground cayenne optional BBQ Sauce ? cup tomato sauce ? cup dark brown sugar packed ? cup apple cider vinegar 1 teaspoon Worcestershire sauce optional ? teaspoon liquid smoke optional For 开云体育 brioche buns optional potato chips optional pickles optional coleslaw optional barbecue sauce optional Instructions Combine seasoning ingredients in a small bowl and set aside. Use a sharp knife to cut the pork into 3 to 4 large pieces and trim off any large pieces of fat. Sprinkle the seasoning mix all over the pieces of pork and rub it in making sure it is evenly distributed on all sides of the meat. Turn on the Instant Pot to the sauté function and add oil. Once hot, add the pork and sear for 2 to 3 minutes on each side, or until a crust has formed. Repeat with remaining pork if needed. While the pork is sauteeing, whisk together the tomato sauce, dark brown sugar and apple cider vinegar in a medium bowl. Turn off the instant pot. Pour the sauce over the pork and then place the lid on the instant pot and lock it into place. Cook the pork using the meat/stew function for 60 minutes or until the pork easily pulls apart with two forks. Once the pork has finished cooking, release the steam using the quick release valve to manually release the pressure. Transfer the pork to a large plate and shred using two forks. Toss the pulled pork with some of the sauce in the instant pot and/or toss with your favorite BBQ sauce. Serve on buns with coleslaw and bbq sauce, optional. Notes Storage Information This pulled pork instant pot recipe can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To store in the refrigerator, let the pulled pork cool to room temperature before transferring it to an airtight container. Make sure to press out any excess air before sealing the container, as this will help to prevent spoilage. To store in the freezer, put the pulled pork in a freezer-safe container or a resealable plastic bag, again, removing as much air as possible before sealing. When reheating the pulled pork, it is best to reheat it in a saucepan over low heat, or in a slow cooker on low. This will help to prevent the pork from drying out. If you are reheating from frozen, thaw overnight in the fridge first before reheating. This recipe reheats really well and is perfect for leftover sandwiches, tacos, nachos, and the like! __ Nutritional value does not include buns or coleslaw or any toppings.Nutrition Calories: 184kcal | Carbohydrates: 15g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 483mg | Potassium: 369mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg Source: Mom on Timeout ~~~~~ Rhonda in MO