开云体育

MINI PINEAPPLE UPSIDE DOWN CAKES from MarketGrow.com For the topping: 1/4 cup unsalted butter, melted 1/2 cup brown sugar, packed 6 pineapple rings (canned or fresh), cut to fit the muffin tin 6 maraschino cherries (optional) For the cake: 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup granulated sugar 1/4 cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract 1/2 cup pineapple juice (from the canned pineapple or fresh) INSTRUCTIONS: 1. Preheat your oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or a 12-cup regular muffin tin. 2. Prepare the topping: In a small bowl, mix the melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup. Place a pineapple ring (or a portion of one that fits) on top of the brown sugar mixture in each cup. If using, place a maraschino cherry in the center of each pineapple ring. 3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, mixing until smooth. 4. Assemble the mini cakes: Spoon the cake batter evenly into the muffin cups, filling each about 3/4 full over the pineapple and sugar topping. 5. Bake in the preheated oven for 20-25 minutes (for regular-sized muffins) or 25-30 minutes (for jumbo muffins), or until a toothpick inserted into the center comes out clean. 6. Allow the cakes to cool in the tin for 5 minutes. Run a knife around the edges to loosen, then carefully invert the muffin tin onto a baking sheet or serving platter. Gently tap the bottom of each muffin cup to release the cakes. 7. Serve warm, with the caramelized pineapple topping on display. These mini pineapple upside down cakes are perfect as-is, or with a dollop of whipped cream for extra indulgence! Enjoy these moist, delicious Mini Pineapple Upside Down Cakes for a perfect tropical treat that’s sure to impress!

Macaroni salad with egg is a classic, creamy side dish that’s perfect for barbecues, picnics or family gatherings. The combination of tender pasta, hard-boiled egg and rich, tangy dressing creates a dish that is both comforting and refreshing. The eggs add extra creaminess and protein, while crisp vegetables, like celery and onion, provide satisfying crunch. With a hint of mustard and sweetness from relish, this macaroni salad is flavorful, easy to make and sure to be a hit at any meal. INGREDIENTS: list of 12 items ? 2 cups elbow macaroni, cooked and cooled ? 4 hard-boiled eggs, chopped ? 1/2 cup mayonnaise ? 1 tablespoon Dijon mustard ? 1 tablespoon sweet pickle relish ? 1/4 cup finely chopped red onion ? 1/4 cup finely chopped celery ? 1 tablespoon apple cider vinegar ? 1 teaspoon sugar ? Salt and pepper to taste ? Paprika for garnish (optional) ? Fresh parsley for garnish (optional) list end INSTRUCTIONS: list of 6 items 1. Cook the macaroni: Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool it down. Set aside. 2. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and pepper until smooth and well combined. 3. Add the vegetables and eggs: Fold in the chopped red onion, celery, and hard-boiled eggs into the dressing. 4. Combine with macaroni: Add the cooked and cooled macaroni to the bowl, tossing gently to ensure everything is evenly coated in the dressing. 5. Chill: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld. 6. Serve: Before serving, garnish with paprika and fresh parsley if desired. list end This Macaroni Salad with Egg is a creamy, flavorful side dish that complements a wide range of meals, from grilled meats to sandwiches, and is a staple for summer gatherings.

Five-spice chicken is a flavorful dish that brings the bold, aromatic essence of Chinese five-spice powder to a simple yet delicious chicken recipe. The unique blend of star anise, clove, cinnamon, Sichuan peppercorn and fennel seeds infuses the chicken with irresistible depth, balancing sweet, savory and spicy notes. This dish is perfect for those who enjoy Asian-inspired cuisine and is versatile enough to be served with rice, stir-fried vegetables or a fresh salad. Whether grilled, baked or pan-fried, five-spice chicken will quickly become a family favorite for its fragrant, slightly smoky and tender qualities. INGREDIENTS: list of 11 items ? 4 boneless, skinless chicken breasts (or thighs) ? 1 tablespoon Chinese five-spice powder ? 2 tablespoons soy sauce ? 1 tablespoon hoisin sauce ? 1 tablespoon honey ? 1 tablespoon rice vinegar ? 1 tablespoon sesame oil ? 3 garlic cloves, minced ? 1 tablespoon ginger, grated ? 2 green onions, sliced (optional, for garnish) ? Sesame seeds (optional, for garnish) list end INSTRUCTIONS: list of 3 items 1. Marinate the Chicken: In a medium bowl, whisk together the Chinese five-spice powder, soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Place the chicken breasts in the bowl, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor. 2. Cook the Chicken: list of 3 items nesting level 1 ? Grilling: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). ? Baking: Preheat the oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 25-30 minutes, or until fully cooked. ? Pan-frying: Heat a large skillet over medium heat with a drizzle of oil. Cook the chicken for about 5-7 minutes per side, or until cooked through. list end nesting level 1 3. Garnish and Serve: Once cooked, let the chicken rest for a few minutes before slicing. Garnish with sliced green onions and sesame seeds if desired. Serve with steamed rice, stir-fried vegetables, or a side salad. list end Enjoy the fragrant and savory delight of Five Spice Chicken, perfect for weeknight dinners or special occasions!

Italian-style meat loaf is a savory twist on the classic comfort food, combining the rich flavor of seasoned ground beef with the deliciousness of Italian herbs, garlic and parmesan cheese. This version of meat loaf is enriched by marinara sauce, giving it moist and flavorful texture, while the addition of bread crumbs and eggs ensures a light, tender result. Topped with a generous layer of melted mozzarella cheese and served with a side of pasta or a green salad, this hearty meal is perfect for family dinner or a special occasion. It’s an easy-to-make dish that’s sure to impress with its bold flavor and satisfying appeal. INGREDIENTS list of 15 items 1 lb ground beef (preferably 80/20 for the best texture) 1/2 lb ground pork (optional, for added flavor and moisture) 1 cup breadcrumbs (preferably Italian-style) 1/4 cup grated parmesan cheese 1/4 cup fresh parsley, chopped 2 cloves garlic, minced 1 large egg 1/2 cup milk 1 cup marinara sauce, divided (plus extra for serving) 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup shredded mozzarella cheese Olive oil for greasing list end INSTRUCTIONS list of 6 items 1. Preheat the oven Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil or line it with parchment paper. 2. Prepare the meat mixture In a large bowl, combine the ground beef, ground pork, bread crumbs, grated parmesan, chopped parsley, minced garlic, egg and milk. Stir in 1/2 cup marinara sauce, dried oregano, dried basil, salt and pepper. Mix everything together until well combined, but be careful not to overwork the meat to keep it tender. 3. Form the meat loaf Transfer the meat mixture in the prepared loaf pan, pressing it gently in the corners to form an even loaf. Spread a thin layer of marinara sauce (about 1/4 cup) over the top of the meat loaf for extra moisture and flavor. 4. Bake the meat loaf Place the loaf pan in the preheated oven, and bake for about 45 to 50 minutes or until the meatloaf is cooked through (an internal temperature of 160°F or 71°C). If the top starts to brown too much, you can loosely cover the meat loaf with aluminum foil. 5. Add the cheese About 5 minutes before the meat loaf is finished, sprinkle the shredded mozzarella cheese over the top of the meat loaf. Return the pan to the oven, and bake until the cheese is melted and bubbly. 6. Rest, and serve Remove the meat loaf from the oven, and let it rest for about 5 to 10 minutes before slicing. Serve with additional marinara sauce on the side, and enjoy with pasta, a fresh salad or roasted vegetables. list end

Honey Wheat Rolls These slightly sweetened honey wheat rolls are made with wholesome ingredients like real honey, rolled oats, and whole wheat flour. They would make a great addition to your Thanksgiving dinner table! CourseAppetizer, Bread CuisineAmerican Prep Time25minutes minutes Cook Time30minutes minutes Rising Time1hour hour 20minutes minutes Total Time2hours hours 15minutes minutes 开云体育s15 rolls Calories209kcal AuthorSam Merritt Equipment Baking sheet Mixing bowls Glass or ceramic baking dish Ingredients For the rolls ? cup (180 ml) whole milk ? cup (60 ml) water 2 ? teaspoons active dry yeast 1 teaspoon granulated sugar ? cup (75 g) unsalted butter melted ? cup (80 g) honey 2 eggs lightly beaten 1 teaspoon table salt 1 cup whole wheat flour 3 - 3 ? cups (375-438 g) bread or all-purpose flour Honey Glaze 1 Tablespoon (20 g) honey 1 teaspoon warm water Old fashioned oats for sprinkling Instructions In a small microwave safe bowl or measuring cup, combine milk and water and heat until warmed to 115F (45C). ? cup whole milk,? cup water Pour milk/water mixture into a large bowl, sprinkle yeast and sugar overtop and stir until combined. Let sit undisturbed until foamy, about 5-10 minutes. 2 ? teaspoons active dry yeast,1 teaspoon granulated sugar Once yeast is foamy, add butter, honey, eggs, salt, wheat flour, and 1 cup (125g) of bread flour and stir until well combined. ? cup unsalted butter,? cup honey,2 eggs,1 teaspoon table salt,1 cup whole wheat flour,3 - 3 ? cups bread or all-purpose flour Gradually add remaining flour as needed, until dough begins to cling to itself in a ball and pulls away from the side of the bowl. Knead dough either by hand or with a dough hook on your stand mixer until smooth and elastic (this should take 5-10 minutes). Lightly grease a large bowl with oil and transfer dough to oiled bowl, turn dough to coat surface entirely with oil, cover bowl with plastic wrap or a warm, damp kitchen towel and allow to rise in a warm place until doubled in size, about 1-2 hours. After rising Once dough has finished rising, generously grease the sides and bottom of a 9”x13” glass dish with butter, set aside. Punch down dough and transfer to a lightly floured surface. Divide dough into 15 equal portions (about 65-70g each) and roll each portion into a ball. Arrange rolls in prepared baking dish, cover, and allow to rise in a warm place until balls are puffed and almost touching, about 20-30 minutes. Tip: to tell that the dough is properly proofed, lightly flour your index finger and gently poke one of the rolls. If it springs back completely, it needs more time. If it springs back about halfway, the dough is properly proofed and is ready to be baked. If the dough doesn’t spring back at all, unfortunately it is over-proofed, but bake it anyway. While dough is proofing, preheat oven to 350F (175C) and prepare honey topping by combining honey and warm water in a small dish and whisking until thoroughly combined. 1 Tablespoon honey,1 teaspoon warm water Once dough is finished proofing, uncover and use a pastry brush to brush tops of dough balls thoroughly with mixture, then sprinkle lightly with oats and transfer to preheated 350F (177C) oven. Bake for 30 minutes, until rolls are a light golden brown and their internal temperature is 185-190F (88C) (if you are using a metal baking dish, check the rolls earlier, at 24 minutes). Old fashioned oats Notes Can I make the dinner rolls larger?If you want larger rolls you can divide into 12 rolls, each 85-90g, and bake for 30 minutes, until inside temperature reaches 185-190F (88C). StoringStore in an airtight container at room temperature. Reheating rollsIf you made the rolls in advance and wish to reheat them before serving with dinner, preheat your oven to 300F (150C) place the rolls in a baking dish, lightly spray with a mist of water (or sprinkle a few drops of water on top or brush with melted butter), cover with foil, and heat for 10 minutes or until warmed through. Don’t over-cook or they’ll be dry! Original recipeFor anyone looking for my original 60-minute

Sourdough Cheddar Jalape?o Bread Sourdough cheddar jalape?o bread is the ultimate bread for sandwiches or snacking. This recipe is perfect for sourdough bakers who want to take their bread to the next level! CourseBread CuisineAmerican Prep Time2hours hours Cook Time55minutes minutes Rising Time17hours hours Total Time19hours hours 55minutes minutes 开云体育s12 servings Calories221kcal AuthorSam Merritt Equipment Baking sheet Mixing bowls Ingredients ? cup (150 g) active bubbly sourdough starter 150g 1 ? cup (295 g) warm water 95F (295g) 2 Tablespoons (24 g) olive oil 24g 2 Tablespoons (42 g) honey 42g 3 ? cups (450 g) bread flour 450g 2 teaspoons (13 g) table salt 13g 4 oz (113 g) shredded cheddar cheese 113g ? cup jalapenos finely sliced and/or diced Instructions Before beginning, please note that the dough will need to rise at room temperature until increased 80% in volume – for me this is typically 5-7 hours. After that it will need to ferment overnight in the refrigerator before being baked. In a large mixing bowl combine starter, water, oil, and honey and stir well until completely combined. ? cup active bubbly sourdough starter,1 ? cup warm water,2 Tablespoons olive oil,2 Tablespoons honey Add flour, sprinkle salt overtop, and work dough together with your hands or a wooden spoon until it is mostly combined. Dough will be shaggy but should not have any dry patches of flour remaining. 3 ? cups bread flour,2 teaspoons table salt Cover bowl with plastic wrap and let sit for an hour undisturbed (autolyse). Once the hour has passed, sprinkle the top of the dough with shredded cheese and jalapenos. 4 oz shredded cheddar cheese,? cup jalapenos Stretch and fold: Grasp one side of the dough and stretch it up and then fold it over the opposite side of the dough. Turn your dough 90 degrees and repeat this again three more times, for a total of four stretch and folds. (It’s okay if the jalapenos and cheese are not well distributed at this point, they will become more evenly distributed as we do more stretch and folds.) Cover the dough tightly with plastic wrap and let sit for 30 minutes. Stretch and fold your dough again as described above. Repeat every 30 minutes until you have done a total of four stretch and folds. After the final stretch and fold, cover dough and let it rise in a warm, draft-free place until it has increased about 80% in size (this will likely take 5-7 hours). Once dough has risen, lightly oil a medium-sized bowl and place dough into bowl, tucking the ends under to create surface tension on the dough. Cover tightly and refrigerate overnight (up to 24 hours). The next day, preheat your oven to 450F (230C). Remove dough from refrigerator, turn it out onto a large piece of parchment paper (you’ll want the parchment to be large enough that when placed in the dutch oven you have enough going up the sides to pull the bread out), and lower dough into 4 quart Dutch oven. Score the top of the bread (see note if you want to add jalapenos and cheese on top – don’t add them here). Allow the dough to rest in the Dutch oven while the oven preheats. Once oven is preheated to 450F (230C), cover the dough with the lid and place in oven for 30 minutes. After 30 minutes, remove the lid and bake for another 23 minutes longer (the internal temperature should reach 205F/96C). Remove from oven and allow bread to sit in the dutch oven for 10-15 minutes before carefully using the parchment paper to lift it out of the Dutch oven and remove to a cooling rack to cool completely before slicing and enjoying. Notes Adding cheese and jalape?o on topIf you’d like to add cheese and jalapeno on top, add them after the first 30 minutes in the oven. Just be quick about it and have the toppings ready to go, the less time the bread is out of the oven the better. Preventing over-browning on the bottomPlace a baking sheet in your oven and place the Dutch oven on top of the baking sheet when baking to help minimize the chance of the bottom of your bread burning. Baking in a loaf panThis bread could alternatively be baked in a loaf pan. You can fol

Naan Soft and chewy with a charred, bubbly exterior, this homemade naan recipe rivals that of your local Indian restaurant! A hot cast iron pan is key for replicating the traditional tandoor cooking method at home. CourseAppetizer, Bread, Side Dish CuisineIndian Prep Time30minutes minutes Cook Time2minutes minutes Rising Time1hour hour 15minutes minutes Total Time1hour hour 47minutes minutes 开云体育s8 servings Calories239kcal AuthorSam Merritt Equipment Mixing bowls Cast iron skillet (I love this skillet - reasonably priced and will last forever) Ingredients ? cup (120 ml) water 3 Tablespoons milk 2 teaspoons active dry yeast* see note on for instant yeast 2 ? cups (312 g) all-purpose or bread flour divided 2 teaspoons granulated sugar ? teaspoon baking powder ? teaspoon table salt ? cup (60 g) full fat Greek yogurt 2 Tablespoons olive oil 2 teaspoons minced garlic optional, for garlic naan For topping (optional but so good!) 4 Tablespoons (57 g) salted butter 1 Tablespoon chopped fresh parsley 2 teaspoons minced garlic for garlic naan Instructions Make the dough In a microwave safe dish, warm water and milk until it reaches 100F (38C) (always stir before checking temperature). ? cup water,3 Tablespoons milk Pour warmed liquid into the bowl of a stand mixer (or a large mixing bowl), add yeast and a pinch of sugar and stir to combine. Let sit for 5-10 minutes until mixture becomes foamy (if it never foams, you’ll need to start over with fresh yeast). 2 teaspoons active dry yeast* Once foamy, add about 1 ? cups (188g) bread flour, sugar, baking powder, salt, Greek yogurt, olive oil, and garlic (if making garlic naan) and stir until well-combined. 2 teaspoons granulated sugar,? teaspoon baking powder,? teaspoon table salt,? cup full fat Greek yogurt,2 Tablespoons olive oil,2 teaspoons minced garlic Gradually stir in the remaining 1 cup (125g) flour until dough begins to cling to itself and pull away from the sides of the bowl. Place bowl on your stand mixer and, using dough hook attachment, knead on low-speed for 4 minutes (alternatively turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes). Knead until dough is cohesive and no longer shaggy (it still may be slightly sticky/tacky, especially if you used the stand mixer – this is good!). Note that this dough does not become completely smooth and elastic like many yeast breads nor will it pass the “windowpane test”. Transfer dough to a large, lightly oiled bowl and turn to coat all sides with oil. Cover with plastic wrap and allow to rise in a warm space until doubled in size, about 1-2 hours. Roll & bake Once dough has risen, turn out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a ball, stretching and tucking the edges underneath if necessary to create a ball shape. Cover with plastic wrap and let rise for 10-15 minutes until slightly puffed. Heat your cast iron skillet over medium/high heat for at least 5 minutes (you should be able to feel the heat radiating from it if you hover your hand a few inches above it). Once skillet is heated and dough has risen, working with one ball at a time, roll dough out into a 6-8” (15-20cm) circle. Carefully place circle (just one or two at a time, depending on the space in your skillet) into your heated skillet and heat on one side for about 45-60 seconds, until bubbles start to form. Flip over and cook until naan is cooked through, this will usually take another 30-60 seconds. Remove naan to a plate, and repeat until all naan is cooked. Prepare the topping Garlic butter topping In a small saucepan, melt butter over low heat. 4 Tablespoons salted butter Add parsley and garlic (if making garlic naan) and stir to combine. Cook several minutes, until fragrant. 1 Tablespoon chopped fresh parsley,2 teaspoons minced garlic Use a pastry brush to brush topping over warm, cooked naan. Enjoy! Notes Instant yeastTo use instant yeast, substitute 1 ? teaspoons instant yeast and follow the recipe as written. Rise time will be the same or very similar as when using active yeast. F

Cheesy Cabbage Beef Casserole Serves: 6 A comforting and hearty dish featuring tender cabbage, savory ground beef, and gooey cheddar cheese. Author: by Shawn; by Shawn Recipe Type: American Total Time: 45 minutes Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: 1 medium cabbage, chopped 1 lb ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 can (14.5 oz) Diced tomatoes with juice 1 cup cooked rice 1 teaspoon Italian seasoning Salt and pepper, to taste 2 cups Cheddar cheese, shredded 1 cup beef broth Directions: Preheat your oven to 375°F (190°C) to get started while you prep the ingredients. Chop the cabbage into bite-sized pieces and set aside. In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3-5 minutes. Stir in the diced tomatoes with juice, cooked rice, Italian seasoning, salt, and pepper. Mix well to combine all flavors. Add the chopped cabbage and beef broth to the skillet, stirring gently. Let this mixture simmer for about 5 minutes until the cabbage starts to soften but still has some texture. Transfer the entire mixture to a greased casserole dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for 20-25 minutes, or until the cheese is melted and slightly browned. Remove from the oven and let it cool for a few minutes before serving. Enjoy! Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) for 15-20 minutes. Source: recipesfiber.com -- Ginny Butterfield Cranberry Twp, Pa

Blueberry Cottage Cheese Breakfast Bake February 5, 2025 by Chef Clara Juicy blueberries and creamy cottage cheese come together in this tender breakfast bake—high in protein, naturally sweet, and oven-fresh delicious. Why You’ll Love This Recipe High in protein and fiber – Keeps you full longer. Naturally sweetened – Uses honey or maple syrup instead of refined sugar. Quick and easy – Just mix and bake! Perfect for meal prep – A great option for busy mornings. Ingredients 1 cup cottage cheese 1 cup rolled oats 1 cup fresh blueberries 2 large eggs 1/4 cup honey or maple syrup 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 teaspoon baking powder (optional) Directions Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or individual ramekins. For a smooth texture, blend the cottage cheese, oats, eggs, honey or maple syrup, vanilla extract, and cinnamon in a blender or food processor until creamy. For a chunkier texture, whisk all ingredients together in a bowl without blending. Gently fold in the fresh blueberries. Pour the mixture into the prepared baking dish. Bake for 25–30 minutes, or until the top is set and golden brown. Let it cool for 5 minutes before serving. Enjoy warm, as-is, or topped with yogurt, nuts, or extra honey. 开云体育s and Timing Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes 开云体育s: 4 servings Calories per serving: Approximately 200 kcal Storage/Reheating Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze in portions and reheat as needed. Reheating: Warm in the oven at 300°F (150°C) or microwave for 30 seconds. FAQs Can I use frozen blueberries? Yes! Add them directly to the mixture without thawing to prevent excess moisture. Can I make this dairy-free? You can substitute cottage cheese with a dairy-free alternative like almond, soy, or coconut yogurt. What can I use instead of oats? Try almond flour, coconut flour, or quinoa flakes for a different texture and dietary preference. Can I add nuts or seeds? Absolutely! Chopped walnuts, almonds, or chia seeds add extra crunch and nutrition. Can I use a different sweetener? Yes, swap honey for maple syrup, stevia, monk fruit sweetener, or coconut sugar based on your preference. Is this bake gluten-free? Yes, as long as you use certified gluten-free oats or substitute with almond or coconut flour. How do I make it more filling? Serve with Greek yogurt, nut butter, or a sprinkle of granola for extra protein and texture. Can I make it ahead of time? Yes, bake it the night before and store it in the fridge. Reheat for a quick breakfast. Can I use a muffin tin instead? Yes! Bake in a muffin tin at 350°F for 15-20 minutes for convenient individual portions. What can I serve this with? Enjoy it with fresh fruit, yogurt, or a drizzle of extra honey for added sweetness. Can I freeze this bake? Yes! Let it cool completely, then wrap individual portions tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Reheat in the oven or microwave before serving. How long does it last in the fridge? Stored in an airtight container, this bake will stay fresh in the fridge for up to 4 days. Conclusion The Blueberry Cottage Cheese Breakfast Bake is a delicious and wholesome breakfast option that is easy to prepare and packed with nutrients. Whether you enjoy it fresh out of the oven or as a grab-and-go meal, this bake is sure to keep you satisfied and energized throughout the day. Try it today and start your morning on a healthy note! Additional Recipes to Try If you enjoyed this Blueberry Cottage Cheese Breakfast Bake, here are some other delicious and healthy recipes you might love: Try these Cottage Cheese Blueberry Muffins for a protein-packed, grab-and-go breakfast. If you love blueberries, don’t miss this Blueberry Banana Bread—a moist and flavorful classic. For a light and airy treat, check out this Blueberry Fluffy Cottage Cheese Cloud Bread, perfect for a guilt-free snack. Craving a rich and creamy dessert? Indulge in this Berry Cottage

Shredded Beef Wraps 1 lean beef flank steak or beef skirt steak (1 to 1 1/2 pounds), cut into 4 equal pieces 1 cup beef broth 1/2 cup sun-dried tomatoes (not packed in oil), chopped 3 to 4 cloves garlic, minced 1/4 teaspoon ground cumin 4 (8 inch) flour tortillas Shredded lettuce, diced tomatoes and shredded Monterey Jack cheese, for topping Combine beef, broth, tomatoes, garlic and cumin in Crock-Pot. Cover; cook on low 7 to 8 hours, or until meat is very tender. Remove beef from Crock-Pot; shred with two forks or cut into thin strips. Place remaining contents from Crock-Pot in blender or food processor; blend until smooth. Spoon beef and small amount of sauce onto tortillas. Top with desired toppings; roll up and serve. Makes 4 servings.

Mom's Potato Wedges 6 medium potatoes Water Dash salt 3 tablespoons oil 1/2 teaspoon salt Dash black pepper 1/2 teaspoon oregano leaves 1/2 teaspoon dried thyme leaves Dash cayenne pepper 1/3 cup grated Parmesan cheese 2 tablespoons grated Cheddar cheese Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain. Pat dry. Spread potato wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425 degrees for about 15 minutes. Sprinkle with cheeses. Bake at 425 to 450 degrees for another 10 to 12 minutes, or until potatoes are golden brown and cheese is melted. Serve as a snack or with pork chops, chicken, meatloaf or hamburgers. Tips: If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenever possible, try to eat the skins. They provide valuable nutrients. Makes 4 servings.

Copycat Ruth’s Chris Potatoes au Gratin Homey, humble, and so cheesy. Kristy NorrellLast Modified: November 3, 2021 Ruth’s Chris is known for their steak, but it’s not the only thing they’re good at. Their steak is incredible – don’t get me wrong – but I look forward to their sides just as much and particularly their potato gratin. It’s indulgent stuff, creamy and cheesy as all get-out, and that’s precisely why you want to be able to make it at home to serve to all of your favorite people. Here it is in all its rich and cheesy glory and good news – it’s so easy to recreate in your own kitchen! You will be needing potatoes (obviously), three types of cheese, an onion, garlic, heavy cream, and chicken stock. You’re going to dice that onion and sauté it in some butter until it’s nice and soft before you add a couple of cloves of garlic followed by the stock, cream, and potatoes. Now, the potatoes are not as thin as you usually see with a gratin or scalloped dish, you want them sliced about an eighth of an inch thick so they stand up to simmering in that liquid. Let them bubble away gently until they’re tender and then transfer it all to a baking dish, top it with provolone, cheddar, AND parmesan, and let it bake until it’s all melty and bubbly. The sauce will thicken up a bit and some of the cheese will sink down into it, but what I love about Ruth’s Chris’ Potatoes au Gratin is the way it has this unabashed blanket of cheese on the top. Every scoop comes with a stringy pull of cheesy goodness and the cream is so tasty and fragrant thanks to the onions and garlic. It’s a more humble, homey gratin… a little chunky, a lot cheesy, and I love it just the way it is. Copycat Ruth's Chris Potatoes au Gratin Yield(s): Serves 4 10m prep time 25m cook time 4.6 Rated by 323 reviewers INgredients 2 tablespoons butter, plus more for greasing baking dish 1/2 white onion, minced 2 garlic cloves, minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup chicken stock 1 1/4 cups heavy cream, plus more if needed 1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick 2 cups cheddar cheese, grated 3/4 cup provolone cheese, grated 1/2 cup Parmesan cheese, grated Fresh parsley, chopped, for garnish Preparation Preheat oven to 425°F and grease an 8x8-inch baking dish with butter. In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and season with salt and pepper and cook 30 seconds more. Stir in stock, cream, and potatoes and bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until potatoes are tender, 15-20 minutes. Adjust seasoning as needed. Transfer mixture to baking dish, top with cheese and bake until bubbly and cheese has melted, 10-15 minutes. Serve garnished with parsley, if desired. Enjoy! Recipe adapted from Frugal Haus Frau. -- TEXT (NO FORMAT RECIPE) BELOW: Copycat Ruth’s Chris Potatoes au Gratin | 12 Tomatoes Serves: 4 Homey, humble, and so cheesy. Recipe Type: side Prep Time: 10 min Cook Time: 25 min Ingredients: 2 tablespoons butter, plus more for greasing baking dish 1/2 white onion, minced 2 garlic cloves, minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup chicken stock 1 1/4 cups heavy cream, plus more if needed 1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick 2 cups cheddar cheese, grated 3/4 cup provolone cheese, grated 1/2 cup Parmesan cheese, grated Fresh parsley, chopped, for garnish Directions: Preheat oven to 425°F and grease an 8x8-inch baking dish with butter. In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and season with salt and pepper and cook 30 seconds more. Stir in stock, cream, and potatoes and bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until potatoes are tender, 15-20 minutes. Adjust seasoning as needed. Transfer mixture to baking dish, top with cheese and bake until bubbly and cheese has melted, 10-15 minutes. Serve garnished

Seven-layer salad is a timeless classic often served at potlucks, barbecues and family gatherings. Known for its vibrant layers and delightful texture, this dish is as visually appealing as it is tasty. Crisp lettuce forms the base, followed by a colorful array of vegetables, creamy dressing, shredded cheese and crispy bacon on top. It’s best made ahead of time, allowing the flavors to meld, while maintaining the distinct, fresh layers. This salad not only satisfies the appetite but also adds a show-stopping centerpiece to any buffet table. ----- SEVEN LAYER SALAD RECIPE Ingredients: list of 11 items ? 1 head iceberg lettuce, chopped ? 1 cup cherry tomatoes, halved ? 1 cup cucumber, diced ? 1 cup frozen green peas, thawed ? 1/2 cup red onion, finely chopped ? 1 1/2 cups mayonnaise ? 1 tablespoon sugar (optional) ? 1/2 teaspoon salt ? 1/4 teaspoon ground black pepper ? 2 cups shredded cheddar cheese ? 6 slices bacon, cooked and crumbled list end Optional garnishes: list of 2 items ? Chopped chives or green onions ? Hard-boiled eggs, sliced list end ----- Instructions: list of 6 items 1. Prepare the Base: In a large clear glass bowl or trifle dish, evenly layer the chopped iceberg lettuce at the bottom. 2. Layer the Vegetables: list of 4 items nesting level 1 ? Add a layer of cherry tomatoes. ? Follow with a layer of diced cucumber. ? Next, add the thawed green peas. ? Top with the finely chopped red onion. list end nesting level 1 3. Mix the Dressing: In a small bowl, combine the mayonnaise, sugar (if using), salt, and pepper. Mix well. 4. Add the Dressing: Carefully spread the mayonnaise mixture over the top of the vegetable layers to seal the salad. 5. Top It Off: list of 2 items nesting level 1 ? Sprinkle shredded cheddar cheese evenly over the dressing. ? Add crumbled bacon on top as the final layer. list end nesting level 1 6. Chill and Serve: Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Just before serving, add optional garnishes like sliced eggs or chives if desired. list end ----- Tips: list of 3 items ? Use a glass dish to show off the beautiful layers. ? For a healthier twist, substitute Greek yogurt or light sour cream for half the mayonnaise. ? Add extra vegetables like bell peppers or corn for additional color and crunch. list end Enjoy this classic make-ahead salad that’s sure to impress!

Oven-baked chicken breast often gets a bad reputation for being dry and flavorless, but when cooked properly, it can be incredibly juicy, tender and flavorful. This recipe uses simple seasoning blend and a key resting period after baking to lock in the juice. Perfect for a weeknight dinner, meal prep or a healthy protein addition to salad and bowls, this method ensures consistently moist chicken every time - without the need for complicated marinades or ingredients. INGREDIENTS list of 9 items 2 boneless, skinless chicken breasts 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon dried oregano (optional) Fresh parsley (for garnish, optional) list end INSTRUCTIONS list of 6 items 1. Preheat and Prepare Pan Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil. 2. Pound the Chicken Place the chicken breast in between two pieces of plastic wrap, and gently pound it to an even thickness - about 3/4 inch thick - using a meat mallet or rolling pin. This helps the chicken cook evenly. 3. Season Pat the chicken dry with paper towels. Rub both sides of the chicken with olive oil. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika and oregano. Sprinkle the seasoning blend evenly on both sides of the chicken. 4. Bake Place the chicken breast on the prepared baking sheet. Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part. 5. Rest Remove the chicken from the oven, and tent it with foil loosely. Let it rest for 5 to 10 minutes before slicing. This helps retain the juice and enhances flavor. 6. Serve Slice against the grain and serve warm. Garnish with chopped fresh parsley if desired. list end Tips list of 3 items For extra moisture, brine the chicken in salted water for 15–30 minutes before seasoning. Use a meat thermometer to avoid overcooking. This chicken is great for storing in the fridge for up to 4 days for quick meals. list end Enjoy your perfectly juicy, oven-baked chicken breast!

Butternut squash sauce is a rich, velvety and slightly sweet sauce that transforms everyday meals into something special. Whether served over pasta, spooned atop roasted vegetables or used as a base for creamy soup, this sauce delivers comforting autumnal flavor in every bite. Its vibrant orange color and naturally creamy texture make it both visually appealing and satisfyingly hearty. This recipe balances the earthy sweetness of butternut squash with aromatic garlic, savory shallots and a touch of cream for a smooth, luscious finish. ----- BUTTERNUT SQUASH SAUCE RECIPE Ingredients: list of 10 items ? 1 medium butternut squash (about 2?–3 lbs), peeled, seeded, and cubed ? 1 tablespoon olive oil ? 1 shallot, finely chopped ? 2 cloves garlic, minced ? 1? cups vegetable broth (or chicken broth) ? ? teaspoon salt (adjust to taste) ? ? teaspoon black pepper ? ? teaspoon ground nutmeg (optional, for warmth) ? ? cup heavy cream or full-fat coconut milk (for a dairy-free option) ? 2 tablespoons grated Parmesan (optional, for extra richness) list end ----- Instructions: list of 5 items 1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until fork-tender and slightly caramelized. 2. Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the shallot and cook until translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant. 3. Combine and Simmer: Add the roasted squash to the saucepan. Pour in the broth and stir in the nutmeg. Let simmer for 5 minutes to meld the flavors. 4. Blend the Sauce: Carefully transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth. Return to the pot and stir in the cream and Parmesan (if using). Adjust seasoning with additional salt and pepper if needed. 5. Serve: Pour over pasta, drizzle on vegetables, or use as a base for soups and grain bowls. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. list end ----- Let me know if you’d like variations, such as a spicy version or one with sage and brown butter!

Spaghetti with Roasted Eggplant Pesto (Cooking With Nona) Serves: 4 Spaghetti with Roasted Eggplant Pesto. Author: rossella rago Ingredients: medium eggplant, or 3 Sicilian small eggplant, skin on and cut into strips 2 inches long and half an inch wide. extra virgin olive oil, plus more for drizzling salt cherry tomato, halved grated parmigiano reggiano cheese pinoli nuts, divided fresh basil leaves dried spaghetti Directions: Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Spread the eggplant onto the baking sheet and toss in the oil and salt, making sure all the eggplant is well coated. Drizzle a bit more oil over the top of the eggplant and roast for 15 minutes. Add the tomatoes to the pan and roast for an additional 15 minutes or until the tomatoes are blistered and the eggplant is cooked through and soft. Remove from the oven and cool for 15 minutes. Transfer the eggplant and tomatoes to the bowl of a food processor along with the cheese, 1/4 cup of the pinoli and the basil. Process until smooth. Remove to a large skillet and mix in the remaining pinoli nuts. Drop the Spaghetti into generously salted boiling water. While the pasta is cooking, heat the sauce over medium-high heat and add about 1/2 cup of pasta water to it to loosen. Cool the pasta till al dente and drain. Toss in the sauce for 1-2 minutes. If the pan seems a bit dry add another 1/4 cup of pasta water. Source: cookingwithnonna.com Ginny Butterfield Cranberry Twp, Pa

Apple Dump Cake (Pioneer Woman) Serves: 12 You can have it in the oven in 10 minutes! Author: Ree Drummond Recipe Type: autumn, feed a crowd, Thanksgiving, dessert, fruit Total Time: 1 hr 10 min Prep Time: 10 min Ingredients: 3/4 cup (1 1/2 sticks) salted butter, cut into slices, plus more for the baking dish 2 (21-oz. cans) (21-oz. cans) apple pie filling 1 teaspoon apple pie spice 1 (15 1/4-ounce) box yellow cake mix Jarred caramel sauce, for serving (optional) Vanilla ice cream or whipped cream, for serving (optional) Directions: Step 1Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish. Step 2Dump the apple pie filling into the prepared baking dish. Sprinkle with the apple pie spice. Sprinkle the cake mix over the top of the fruit. Distribute the butter slices evenly over the cake mix. Step 3Bake until the top is brown and bubbly, 50 minutes to 1 hour. Step 4Serve drizzled with caramel sauce and topped with ice cream, if you like. Source: thepioneerwoman.com -- Ginny Butterfield Cranberry Twp, Pa

Yummy Bok Choy Salad This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference. Submitted by SYS1 Prep Time: 20 mins Total Time: 20 mins 开云体育s: 4 Yield: 4 servings Ingredients ? cup olive oil ? cup white vinegar ? cup white sugar 3 tablespoons soy sauce 2 bunches baby bok choy, cleaned and sliced 1 bunch green onions, chopped ? cup slivered almonds, toasted ? (6 ounce) package chow mein noodles Directions In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve. Nutrition Facts Calories458 Total Fat 34g Saturated Fat 5g Sodium 868mg Total Carbohydrate 36g Dietary Fiber 4g Total Sugars 19g Protein 6g Vitamin C 28mg Calcium 96mg Iron 2mg Potassium 298mg -- https://www.allrecipes.com/recipe/73047/yummy-bok-choy-salad/ Ginny Butterfield Cranberry Twp, Pa

Rich, fudgy and vibrantly red, these red velvet brownies with cream cheese frosting combine the decadence of chocolate with the iconic tang of red velvet. The velvety crumb and deep cocoa flavor are perfectly complemented by luscious, sweet-tart cream cheese frosting that makes each bite irresistible. Whether you’re baking for a special occasion or holiday or just because, these brownies are standout treats that bring elegance and indulgence together in a single square. ----- INGREDIENTS FOR THE RED VELVET BROWNIES: list of 9 items ? 1/2 cup (1 stick) unsalted butter, melted ? 1 cup granulated sugar ? 2 large eggs ? 1 tablespoon red food coloring ? 1 teaspoon vanilla extract ? 1/4 cup unsweetened cocoa powder ? 3/4 cup all-purpose flour ? 1/4 teaspoon salt ? 1 teaspoon white vinegar list end FOR THE CREAM CHEESE FROSTING: list of 5 items ? 8 oz cream cheese, softened ? 1/4 cup unsalted butter, softened ? 1 1/2 cups powdered sugar ? 1 teaspoon vanilla extract ? Pinch of salt list end ----- INSTRUCTIONS MAKE THE BROWNIES: list of 7 items 1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly. 2. In a large mixing bowl, whisk together the melted butter and sugar until smooth. 3. Add the eggs, one at a time, then mix in the vanilla, red food coloring, and vinegar. 4. Sift in the cocoa powder, flour, and salt. Gently fold until just combined. Do not overmix. 5. Pour the batter into the prepared pan and smooth the top. 6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. 7. Let brownies cool completely in the pan. list end MAKE THE FROSTING: list of 3 items 1. In a medium bowl, beat the cream cheese and butter until creamy and smooth. 2. Add powdered sugar gradually, beating until fluffy. 3. Mix in vanilla extract and a pinch of salt. list end ASSEMBLE: list of 3 items 1. Once brownies are cool, spread the cream cheese frosting evenly over the top. 2. Chill for 15–20 minutes to set the frosting before slicing into squares. 3. Store in an airtight container in the refrigerator for up to 5 days. list end ----- Enjoy these red velvet brownies cold or at room temperature for a truly indulgent treat! Let me know if you’d like a gluten-free or dairy-free version.