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This apricot cranberry chicken recipe brings a perfect balance of sweet and savory flavor, combining tender chicken breast with delightful apricot cranberry glaze. The apricot adds subtle sweetness that complements the tartness of the cranberry, creating a unique taste profile that will impress both family and guests. This dish is ideal for a cozy dinner or special occasion, offering a comforting yet elegant option that pairs well with rice, quinoa or roasted vegetables. The preparation is simple, but the result is deliciously moist and flavorful chicken that is sure to become a household favorite. INGREDIENTS: list of 12 items ? 4 boneless, skinless chicken breasts ? Salt and pepper to taste ? 1 tablespoon olive oil ? 1/2 cup chicken broth ? 1/2 cup apricot preserves ? 1/4 cup dried cranberries ? 1 tablespoon apple cider vinegar ? 1 tablespoon Dijon mustard ? 1/2 teaspoon dried thyme ? 1/4 teaspoon garlic powder ? 1/4 teaspoon onion powder ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 5 items 1. Season the Chicken: Season both sides of the chicken breasts with salt and pepper. 2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside. 3. Prepare the Sauce: In the same skillet, add the chicken broth, apricot preserves, dried cranberries, apple cider vinegar, Dijon mustard, dried thyme, garlic powder, and onion powder. Stir well to combine and bring the mixture to a simmer. 4. Simmer the Chicken: Return the chicken breasts to the skillet, spooning the sauce over the top. Reduce the heat to medium-low and let the chicken simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to ensure even coating and cooking. 5. Serve: Transfer the chicken to a serving dish and spoon the apricot cranberry sauce over the top. Garnish with fresh chopped parsley and serve hot. list end Enjoy this sweet and tangy Apricot Cranberry Chicken with your choice of sides for a delicious and memorable meal!

Canoli cheesecake is an imaginative fusion that combines the creamy richness of cheesecake with the iconic flavor of a classic Italian cannoli. This dessert features a crispy, canoli shell-inspired crust filled with a smooth, sweet ricotta and cream cheese blend, punctuated by the delightful crunch of mini-chocolate chips. A touch of orange zest and sprinkle of powdered sugar on top bring light, citrus brightness that enhances the deep, creamy flavor. Perfect for any special occasion, this cheesecake is a show stopper that bridges the best of Italian and American desserts, making it a favorite among those who appreciate a sophisticated twist on traditional sweets. INGREDIENTS: list of 2 items ? For the crust: list of 3 items nesting level 1 ? 2 cups crushed cannoli shells or graham crackers ? 1/4 cup granulated sugar ? 6 tablespoons unsalted butter, melted list end nesting level 1 ? For the filling: list of 8 items nesting level 1 ? 15 ounces ricotta cheese, strained ? 8 ounces cream cheese, softened ? 1 cup granulated sugar ? 3 large eggs ? 1 teaspoon vanilla extract ? 1 tablespoon orange zest ? 1/2 cup mini chocolate chips, plus extra for garnish ? Powdered sugar, for dusting list end nesting level 1 list end DIRECTIONS: list of 6 items 1. Prepare the Crust: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Combine the crushed cannoli shells (or graham crackers) with sugar and melted butter in a bowl until well mixed. Press the mixture into the bottom of a 9-inch springform pan, forming a compact layer. Bake in the preheated oven for 10 minutes, then remove and let cool. list end nesting level 1 2. Make the Filling: list of 1 items nesting level 1 ? In a large mixing bowl, blend the ricotta cheese and cream cheese with an electric mixer until smooth. Add granulated sugar and continue mixing until well incorporated. Beat in the eggs, one at a time, followed by the vanilla extract and orange zest, mixing until just combined. Fold in the mini chocolate chips gently. list end nesting level 1 3. Assemble the Cheesecake: list of 1 items nesting level 1 ? Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. list end nesting level 1 4. Bake: list of 1 items nesting level 1 ? Bake in the oven at 350°F (175°C) for about 45-55 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking. list end nesting level 1 5. Chill: list of 1 items nesting level 1 ? After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Before serving, sprinkle the top with additional mini chocolate chips and dust with powdered sugar. Optionally, add whipped cream or a drizzle of chocolate sauce. list end nesting level 1 list end This cannoli cheesecake is a luxurious blend of texture and taste that creates a delightful dessert experience. Whether it’s for a festive occasion or cozy family dinner, this cheesecake promises to be a memorable finale.

These potato chip clusters are delightful combinations of sweet and salty, perfect for quick and easy treats. The crunchiness of potato chips pairs wonderfully with the creamy richness of melted chocolate, creating bite-sized snacks that are both indulgent and satisfying. Whether you’re looking for unique desserts to bring to a party or fun treats to make with kids, these clusters are sure to impress. They’re incredibly easy to make and can be customized with various mix-ins, like nuts or pretzels, to suit your taste. Ingredients: list of 5 items ? 2 cups of crushed potato chips (regular or kettle-cooked) ? 1 cup of semi-sweet chocolate chips ? 1 cup of butterscotch chips ? 1/2 cup of chopped nuts (optional) ? Sea salt for sprinkling (optional) list end Instructions: list of 7 items 1. Prepare a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat. Set aside. 2. Melt the Chocolate and Butterscotch: In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until the chips are fully melted and smooth. 3. Mix in Potato Chips: Gently fold in the crushed potato chips and chopped nuts (if using) until all ingredients are well coated with the melted chocolate mixture. 4. Form Clusters: Drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters. You can use a spoon or a small cookie scoop for this. 5. Add a Finishing Touch: If desired, sprinkle a small amount of sea salt over the top of each cluster for an extra touch of flavor. 6. Chill: Place the baking sheet in the refrigerator for about 30 minutes, or until the clusters have set. 7. Serve: Once set, remove from the refrigerator and enjoy! Store any leftovers in an airtight container at room temperature or in the fridge. list end These Potato Chip Clusters are sure to be a hit with anyone who loves the combination of sweet and salty flavors.

Fried chicken tenders are delicious and crispy treats everyone loves. These juicy strips of chicken are coated in flavorful batter and fried to golden perfection, making them favorites for kids and adults alike. Whether you’re serving them as appetizers, snacks or main dishes, these chicken tenders are versatile and can be paired with your favorite dipping sauces for extra flavor. Quick and easy to make, they’re perfect for family dinner, game day or any occasion that calls for something crunchy and satisfying. INGREDIENTS: list of 11 items ? 1.5 lbs chicken tenders ? 1 cup buttermilk ? 1 teaspoon salt ? 1 teaspoon black pepper ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon paprika ? 1/2 teaspoon cayenne pepper (optional for heat) ? 1 cup all-purpose flour ? 1/2 cup cornstarch ? Vegetable oil (for frying) list end INSTRUCTIONS: list of 5 items 1. Marinate the Chicken: list of 2 items nesting level 1 ? In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). ? Add the chicken tenders to the bowl, ensuring they are fully coated in the buttermilk mixture. Cover and refrigerate for at least 1 hour or overnight for best results. list end nesting level 1 2. Prepare the Coating: list of 1 items nesting level 1 ? In a shallow dish, mix the flour and cornstarch together. Season with a little salt and pepper. list end nesting level 1 3. Coat the Chicken: list of 2 items nesting level 1 ? Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. ? Dredge each chicken tender in the flour and cornstarch mixture, pressing gently to ensure the coating adheres well. Place the coated tenders on a wire rack to rest while you heat the oil. list end nesting level 1 4. Fry the Chicken: list of 3 items nesting level 1 ? In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). ? Carefully add the chicken tenders to the hot oil in batches, avoiding overcrowding the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). ? Remove the tenders from the oil and place them on a paper towel-lined plate to drain excess oil. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Serve the fried chicken tenders hot with your favorite dipping sauces such as ranch, honey mustard, barbecue sauce, or ketchup. list end nesting level 1 list end Enjoy your Fried Chicken Tenders, a crispy and flavorful dish that’s perfect for any occasion!

Creamy and comforting, buttery mashed potatoes are the quintessential side dishes that complement a wide range of main courses. This classic recipe elevates humble potatoes to a dish worthy of special occasions and everyday meals alike. The key to perfect mashed potatoes lies in their silky texture and rich flavor, achieved by combining the right type of potatoes with plenty of butter and cream. Whether you’re serving them with a holiday roast or weeknight chicken dinner, these buttery mashed potatoes are sure to be hits with everyone at the table. INGREDIENTS list of 6 items ? 2 pounds Yukon Gold potatoes, peeled and quartered ? 1/2 cup unsalted butter, at room temperature ? 1/2 cup heavy cream, warmed ? Salt, to taste ? Freshly ground black pepper, to taste ? Chopped fresh chives or parsley, for garnish (optional) list end INSTRUCTIONS list of 6 items 1. Cook the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. 2. Drain and Dry: Drain the potatoes in a colander and return them to the pot. Place the pot over low heat for a minute or two to help dry out the potatoes, shaking the pot occasionally. 3. Mash the Potatoes: Remove the pot from heat. Use a potato masher or a ricer to mash the potatoes until smooth. 4. Add Butter and Cream: Stir in the butter, a few pieces at a time, until fully melted and incorporated. Gradually add the warm cream, stirring continuously until the potatoes are smooth and creamy. 5. Season: Season with salt and freshly ground black pepper to taste. 6. Garnish and Serve: Transfer the mashed potatoes to a serving bowl. Garnish with chopped chives or parsley, if desired. Serve hot. list end These buttery mashed potatoes can be prepared ahead of time and reheated gently on the stove or in the oven, making them a convenient and delicious addition to any meal. Enjoy!

A fried chicken sandwich is the ultimate comfort food, combining crispy, juicy fried chicken with a soft, toasted bun and your favorite toppings. This sandwich features perfectly seasoned chicken that’s fried to golden brown perfection, creating a crunchy coating, while keeping the inside tender and flavorful. Paired with tangy pickles, fresh lettuce and a slather of creamy mayo or zesty sauce, this sandwich is both satisfying and irresistible. Whether for a weeknight dinner, game day or casual lunch, this homemade fried chicken sandwich rivals any restaurant version! INGREDIENTS: For the Fried Chicken: list of 10 items ? 2 boneless, skinless chicken breasts (pounded to an even thickness) ? 1 cup buttermilk ? 1 teaspoon hot sauce (optional) ? 1 cup all-purpose flour ? 1 teaspoon paprika ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? Vegetable oil, for frying list end For the Sandwich: list of 5 items ? 4 brioche or hamburger buns ? Mayonnaise or special sauce ? Pickle slices ? Lettuce ? Tomato slices (optional) list end INSTRUCTIONS: list of 6 items 1. Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken breasts to the mixture, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor. 2. Prepare the Coating: In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper. 3. Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the seasoned flour mixture, pressing lightly to ensure a good coating on both sides. 4. Fry the Chicken: Heat about 1/2 inch of vegetable oil in a heavy skillet or frying pan over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken. Fry for 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Transfer to a paper towel-lined plate to drain. 5. Assemble the Sandwich: Toast the buns lightly in the oven or on a skillet. Spread mayonnaise or your preferred sauce on the bottom bun. Place a fried chicken breast on top, then add pickle slices, lettuce, and tomato if using. Top with the other half of the bun. 6. Serve: Enjoy your fried chicken sandwich while it’s hot and crispy, paired with fries, coleslaw, or a side salad for a complete meal. list end This Fried Chicken Sandwich is crispy, flavorful, and packed with all the classic fixings, making it a delicious and satisfying option for any meal!

Frito pie is classic American comfort food that combines the crunch of corn chips with hearty, flavorful chili and topped with melted cheese and fresh toppings. This dish is quick and easy to prepare, making it perfect for casual gatherings, game day or a simple weeknight dinner. With its layers of savory chili, crispy Fritos and gooey cheese, Frito pie delivers a satisfying mix of texture and flavor everyone will love. Customize it with your favorite toppings, like sour cream, jalapeno and green onion, for an extra kick. INGREDIENTS: list of 13 items ? 1 lb ground beef ? 1 tablespoon vegetable oil ? 1 medium onion, chopped ? 2 cloves garlic, minced ? 1 can (15 oz) kidney beans, drained and rinsed ? 1 can (15 oz) diced tomatoes ? 1 can (8 oz) tomato sauce ? 2 tablespoons chili powder ? 1 teaspoon ground cumin ? 1 teaspoon paprika ? Salt and pepper to taste ? 4 cups Fritos corn chips ? 2 cups shredded cheddar cheese list end OPTIONAL TOPPINGS: list of 5 items ? Sour cream ? Sliced jalape?os ? Chopped green onions ? Chopped cilantro ? Diced tomatoes list end INSTRUCTIONS: list of 6 items 1. Cook the Beef: list of 1 items nesting level 1 ? In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. list end nesting level 1 2. Add Aromatics and Spices: list of 2 items nesting level 1 ? Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. ? Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes until the spices are fragrant. list end nesting level 1 3. Simmer the Chili: list of 2 items nesting level 1 ? Add the kidney beans, diced tomatoes, and tomato sauce to the skillet. Stir well to combine. ? Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors are well blended and the chili thickens slightly. list end nesting level 1 4. Assemble the Frito Pie: list of 3 items nesting level 1 ? Preheat your oven to 350°F (175°C). ? In a large baking dish, spread half of the Fritos on the bottom. Top with half of the chili, then half of the shredded cheese. ? Repeat the layers with the remaining Fritos, chili, and cheese. list end nesting level 1 5. Bake: list of 1 items nesting level 1 ? Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Remove the Frito Pie from the oven and let it cool slightly. Serve warm with optional toppings like sour cream, jalape?os, green onions, cilantro, and diced tomatoes. list end nesting level 1 list end Enjoy your Frito Pie, a delicious and easy-to-make dish that’s sure to be a hit with family and friends!

There’s nothing as comforting as a bubbling, golden brown pasta bake fresh from the oven. This spicy pasta-sausage bake combines hearty flavor and a touch of heat for the perfect weeknight dinner. Juicy, flavorful sausage pairs beautifully with robust tomato sauce, smoky spices and tender pasta. Topped with a generous layer of melty cheese, this dish is the ultimate crowd pleaser. Whether you’re feeding a hungry family or prepping for a potluck, this easy-to-make recipe will leave everyone asking for seconds. INGREDIENTS list of 4 items Pasta list of 1 items nesting level 1 12 ounces penne or rigatoni list end nesting level 1 Sausage Mixture: list of 4 items nesting level 1 1 pound spicy Italian sausage (casings removed) 1 tablespoon olive oil 1 small onion, diced 3 garlic cloves, minced list end nesting level 1 Sauce list of 6 items nesting level 1 1 can (28 ounces) crushed tomatoes 1 teaspoon smoked paprika 1 teaspoon red pepper flakes (adjust to taste) 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper list end nesting level 1 Cheese and Toppings list of 3 items nesting level 1 1-1/2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley or basil for garnish list end nesting level 1 list end INSTRUCTIONS list of 7 items 1. Cook the Pasta list of 2 items nesting level 1 Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside. list end nesting level 1 2. Prepare the Sausage Mixture list of 3 items nesting level 1 Heat olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking it up in crumbles, until browned (about 5 to 7 minutes). Remove the sausage from the skillet and set aside. In the same skillet, saute the diced onion until softened (about 3 minutes). Add the garlic, and cook for another minute until fragrant. list end nesting level 1 3. Make the Sauce list of 1 items nesting level 1 Stir in the crushed tomato, smoked paprika, red pepper flakes, oregano, salt and black pepper. Let the sauce simmer for 10 minutes to thicken slightly. list end nesting level 1 4. Combine list of 1 items nesting level 1 Return the cooked sausage to the skillet, and stir to combine. Add the cooked pasta, and toss to coat everything with the sauce evenly. list end nesting level 1 5. Assemble the Bake list of 1 items nesting level 1 Transfer the sausage and pasta mixture to a greased 9×13-inch baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top. list end nesting level 1 6. Bake list of 1 items nesting level 1 Place the dish in the preheated oven, and bake for 20 to 25 minutes or until the cheese is melted and bubbly with golden spots. list end nesting level 1 7. Serve list of 1 items nesting level 1 Let the pasta bake cool for 5 minutes before serving. Garnish with fresh parsley or basil for a burst of color and flavor. list end nesting level 1 list end

Delightfully soft and tender, French breakfast puffs are nostalgic treats that combine the simplicity of a muffin with the indulgence of a cinnamon sugar doughnut. These buttery puffs are rolled in cinnamon sugar right after baking, making them irresistible breakfast or snack options. Perfect for pairing with a steaming cup of coffee or tea, they bring a touch of sweetness to start your day or satisfy your afternoon cravings. Easy to make, these puffs will quickly become favorites for their melt-in-your-mouth texture and comforting flavor. INGREDIENTS For the Puffs: list of 8 items ? 1/3 cup unsalted butter, softened ? 1/2 cup granulated sugar ? 1 large egg ? 1 1/2 cups all-purpose flour ? 1 1/2 teaspoons baking powder ? 1/2 teaspoon salt ? 1/4 teaspoon ground nutmeg ? 1/2 cup whole milk list end For the Coating: list of 3 items ? 1/2 cup unsalted butter, melted ? 1/2 cup granulated sugar ? 1 teaspoon ground cinnamon list end INSTRUCTIONS list of 8 items 1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners. 2. Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and mix well. 3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg. 4. Mix wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. 5. Fill and bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. 6. Prepare the coating: While the puffs bake, melt the butter in a small bowl. In another bowl, mix the sugar and cinnamon. 7. Coat the puffs: Once the puffs are baked, remove them from the muffin tin and allow them to cool slightly. While still warm, dip each puff in the melted butter, ensuring it’s well-coated, then roll it in the cinnamon-sugar mixture. 8. Serve and enjoy: Serve the French Breakfast Puffs warm for the best flavor and texture. list end These puffs are best enjoyed the day they are made but can be stored in an airtight container for up to two days.

Artichoke bruschetta is a delightful and elegant appetizer that brings together the subtle, nutty flavor of artichokes with the fresh brightness of tomatoes, garlic, and herbs. Served on crispy toasted bread, this easy-to-make dish is the perfect starter for gatherings, dinner parties, or a simple weekend snack. The creamy artichoke mixture combined with a hint of lemon and a sprinkle of Parmesan creates a savory topping that pairs beautifully with the crunchy texture of the bruschetta. Whether enjoyed as a light bite or part of a larger spread, Artichoke Bruschetta is a fresh and flavorful addition to any meal. INGREDIENTS list of 9 items ? 1 can (14 oz) artichoke hearts, drained and chopped ? 1 cup cherry tomatoes, diced ? 2 cloves garlic, minced ? 1 tbsp fresh basil, chopped (or 1 tsp dried basil) ? 2 tbsp olive oil ? 1 tbsp lemon juice ? 1/4 cup grated Parmesan cheese ? Salt and pepper to taste ? 1 baguette, sliced and toasted list end INSTRUCTIONS list of 4 items 1. Prepare the topping: In a medium bowl, combine the chopped artichoke hearts, diced cherry tomatoes, minced garlic, and fresh basil. Drizzle with olive oil and lemon juice, then stir in the grated Parmesan cheese. Season with salt and pepper to taste. 2. Toast the bread: Preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 8-10 minutes, or until golden and crisp. 3. Assemble the bruschetta: Spoon the artichoke mixture onto the toasted baguette slices, ensuring each piece is generously topped. 4. Serve: Arrange the bruschetta on a serving platter and garnish with extra basil or Parmesan if desired. list end This Artichoke Bruschetta is a deliciously fresh and savory appetizer, perfect for adding a touch of elegance and flavor to any gathering or casual meal!

Egg salad with cream cheese is a rich and creamy twist on traditional egg salad, adding an extra layer of smoothness with the addition of tangy cream cheese. This recipe combines hard-boiled eggs with cream cheese, mayonnaise and a touch of mustard, creating a velvety, flavorful spread that’s perfect for sandwiches, wraps or as dip with crackers and veggies. The cream cheese elevates texture and makes the salad extra-decadent, while fresh herbs, like dill or chives, add bright, fresh contrast. Whether for lunch, picnics or a quick snack, this egg salad is sure to be a hit. Ingredients: list of 7 items ? 6 hard-boiled eggs, peeled and chopped ? 4 oz cream cheese, softened ? 1/4 cup mayonnaise ? 1 teaspoon Dijon mustard ? 2 tablespoons fresh chives or dill, chopped ? Salt and pepper, to taste ? Lettuce leaves or bread, for serving list end Instructions: list of 4 items 1. Mash the eggs and cream cheese: In a large bowl, mash the chopped eggs with the softened cream cheese until well combined. 2. Mix the salad: Add the mayonnaise, Dijon mustard, chopped herbs, salt, and pepper. Stir until the mixture is smooth and creamy. 3. Adjust seasoning: Taste and adjust the seasoning with additional salt, pepper, or herbs as desired. 4. Serve: Spread the egg salad on your favorite bread, serve on lettuce leaves, or enjoy as a dip with crackers. list end This Egg Salad with Cream Cheese is a rich, creamy, and flavorful option that’s perfect for lunch or a quick snack!

A Spanish omelette, or tortilla espa?ola, is a classic dish from Spain that’s hearty, delicious, and surprisingly simple to make. Made with just a few ingredients—primarily potatoes, onions, and eggs—this dish is a staple in Spanish cuisine and can be enjoyed at any meal of the day. The secret to a perfect Spanish omelette lies in the slow-cooked potatoes and onions, which become tender and infused with flavor. Serve it warm or at room temperature, and pair it with a fresh salad or crusty bread for a satisfying meal. It’s also great as a tapa when cut into small squares. INGREDIENTS: list of 5 items ? 4 medium potatoes, peeled and thinly sliced ? 1 medium onion, thinly sliced ? 6 large eggs ? 1/2 cup olive oil (for frying) ? Salt and pepper to taste list end INSTRUCTIONS: list of 7 items 1. Prepare the ingredients: Peel and slice the potatoes thinly, and slice the onion into thin rings. 2. Cook the potatoes and onions: Heat the olive oil in a large, non-stick skillet over medium heat. Add the sliced potatoes and onions, making sure they are well coated in oil. Reduce the heat to low and cook slowly, stirring occasionally, for about 20 minutes or until the potatoes are tender but not browned. Season with salt and pepper. 3. Beat the eggs: While the potatoes and onions are cooking, crack the eggs into a large bowl and whisk them lightly with a pinch of salt. 4. Combine: Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon and let them cool slightly. Drain any excess oil from the skillet, leaving just enough to lightly coat it. Gently mix the potatoes and onions into the beaten eggs, ensuring all ingredients are combined. 5. Cook the omelette: Reheat the skillet over medium heat. Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly. Cook for about 5 minutes or until the bottom is set but the top is still slightly runny. 6. Flip the omelette: Place a large plate over the skillet and carefully flip the omelette onto the plate. Slide it back into the skillet, uncooked side down, and cook for an additional 3-5 minutes or until fully set and golden brown on both sides. 7. Serve: Let the omelette cool slightly before slicing. Serve warm or at room temperature. list end Enjoy your authentic Spanish omelette! Spanish omelette

Cheese potatoes are a comforting and indulgent dish that combines tender potatoes with rich, melted cheese for an irresistible flavor experience. This recipe is perfect for cozy family dinners or as a side dish at gatherings, offering a creamy, cheesy delight that pairs wonderfully with everything from grilled meats to fresh salads. With a crunchy topping and a gooey interior, these Cheese Potatoes are sure to please cheese lovers and potato enthusiasts alike. Simple to prepare and packed with flavor, this dish will quickly become a favorite at your table. INGREDIENTS: list of 9 items ? 4 large potatoes, peeled and sliced thin ? 2 cups shredded cheese (cheddar, mozzarella, or your favorite blend) ? 1 cup heavy cream or milk ? 1/2 cup sour cream ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? Salt and pepper, to taste ? 1/2 cup breadcrumbs (optional, for topping) ? Fresh parsley, for garnish (optional) list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). 2. Prepare the Potatoes: In a large pot, bring salted water to a boil. Add the sliced potatoes and cook for about 5-7 minutes, or until they are just tender but not fully cooked. Drain and set aside. 3. Make the Cheese Mixture: In a mixing bowl, combine the heavy cream (or milk), sour cream, garlic powder, onion powder, salt, and pepper. Stir in 1 1/2 cups of the shredded cheese until well blended. 4. Layer the Potatoes: In a greased baking dish, layer half of the partially cooked potatoes. Pour half of the cheese mixture over the potatoes. Repeat with the remaining potatoes and cheese mixture, finishing with a layer of cheese on top. 5. Add Topping: If using breadcrumbs, sprinkle them evenly over the top layer of cheese for a crunchy texture. 6. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. 7. Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley, if desired, and serve warm. list end Enjoy your delicious Cheese Potatoes!

Blueberry crumb pie is a delightful combination of juicy, sweet blueberries and a buttery, crispy crumb topping, all nestled in a flaky pie crust. This pie brings out the best of fresh or frozen blueberries, enhanced with a touch of lemon and cinnamon, and the crumb topping adds a satisfying texture with every bite. Whether served warm with a scoop of ice cream or chilled with a dollop of whipped cream, this pie is the perfect dessert for any occasion, especially when you want a taste of summer in every bite. INGREDIENTS: For the pie crust: list of 1 items ? 1 store-bought pie crust or homemade pie dough list end For the blueberry filling: list of 7 items ? 5 cups fresh or frozen blueberries ? 3/4 cup granulated sugar ? 3 tbsp cornstarch ? 1 tbsp lemon juice ? 1 tsp lemon zest ? 1/2 tsp ground cinnamon ? Pinch of salt list end For the crumb topping: list of 5 items ? 1 cup all-purpose flour ? 1/2 cup brown sugar, packed ? 1/2 tsp ground cinnamon ? 1/4 tsp salt ? 1/2 cup unsalted butter, cold and cubed list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish, crimping the edges if desired. 2. Prepare the blueberry filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Gently toss until the blueberries are evenly coated. Pour the blueberry mixture into the prepared pie crust. 3. Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter, and use your fingers or a pastry cutter to blend the mixture until it forms pea-sized crumbs. 4. Top the pie: Evenly sprinkle the crumb topping over the blueberry filling, covering the top completely. 5. Bake the pie: Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, or until the filling is bubbly and the crumb topping is golden brown. If the edges of the crust brown too quickly, cover them with aluminum foil halfway through baking. 6. Cool and serve: Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream. list end This Blueberry Crumb Pie is a wonderful blend of sweet berries and crunchy topping, making it a perfect dessert for any occasion!

Chocolate Bourbon Pecan Pie This Chocolate Bourbon Pecan Pie is a decadent twist on the classic dessert with a velvety chocolate filling, crunchy pecans and just a hint of warmth from the bourbon. This decadent pie is topped with creamy bourbon cinnamon whipped cream, making it the perfect centerpiece for holiday gatherings or special occasions. CourseDessert CuisineAmerican Keywordbourbon chocolate pecan pie, chocolate bourbon pecan pie, pecan pie with bourbon and chocolate Prep Time15minutes minutes Cook Time50minutes minutes 开云体育s8 Calories750kcal AuthorTrish - Mom On Timeout Ingredients Pie 1 unbaked pie crust store bought or homemade 2 cups chopped pecans (toasted, optional, see notes below) 2 tablespoons unsalted butter ? cup dark chocolate chips ? cup packed brown sugar 3 tablespoons all-purpose flour 1 tablespoon unsweetened cocoa powder 3 large eggs room temperature 1 teaspoon ground cinnamon ? cup light corn syrup 1 teaspoon vanilla extract 2 tablespoons bourbon ? teaspoon fine sea salt Bourbon Cinnamon Whipped Cream: 1 cup heavy whipping cream cold 1 tablespoon cornstarch 2 tablespoons granulated sugar 1 tablespoon maple syrup real maple syrup ? teaspoon ground cinnamon ? teaspoon vanilla extract 1? tablespoons bourbon Instructions Preheat your oven to 350°F. Crust Carefully roll out your pie dough and gently press it into a 9-inch pie plate. Press the dough gently into the pie plate and make the edge of the crust decorative by crimping or fluting the dough. No need to pre-bake the crust. 1 unbaked pie crust Filling Sprinkle the roughly chopped pecans on top of the dough, spreading them out into an even layer. (You can toast the pecans first if you want!) 2 cups chopped pecans In a small microwave-safe bowl, combine the butter and chocolate chips. Melt in the microwave in 30 second increments at 50% power, stirring in between, until all the mixture is smooth and the chips are melted. 2 tablespoons unsalted butter,? cup dark chocolate chips In a medium-sized mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, cinnamon, corn syrup, vanilla, bourbon, salt and the melted chocolate mixture. Mix until thoroughly combined and smooth. ? cup packed brown sugar,3 tablespoons all-purpose flour,1 tablespoon unsweetened cocoa powder,3 large eggs,1 teaspoon ground cinnamon,? cup light corn syrup,1 teaspoon vanilla extract,2 tablespoons bourbon,? teaspoon fine sea salt Pour the mixture over the pecans, making sure everything gets coated. Bake on the center rack for approximately 50-60 minutes, or until the top is golden brown and the pie appears barely set. Whipped Cream While the pie is baking, make the whipped cream. Use a stand mixer (with a whisk or a hand mixer. Combine all the whipped cream ingredients in a medium bowl or the bowl of a stand mixer. Starting at medium speed, whip the cream. Increase the speed to high and and whip until stiff peaks form. Store in the fridge until ready to serve the pie. 1 cup heavy whipping cream,1 tablespoon cornstarch,2 tablespoons granulated sugar,1 tablespoon maple syrup,? teaspoon ground cinnamon,? teaspoon vanilla extract,1? tablespoons bourbon Remove the pie from the oven and transfer to a wire rack to cool completely before slicing. Serve with a dollop of whipped cream and enjoy! Notes Storage Information Make Ahead: This pie can be made 1-2 days in advance and stored covered at room temperature. For longer storage, cover tightly and refrigerate for up to 5 days. Freezing: Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil. Transfer to a freezer safe ziploc bag and freeze for up to 3 months. Thaw in the refrigerator overnight. Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Whipped Cream: The whipped cream will stay fresh in the fridge for up to three days. Store in an airtight container.How To Toast Pecans Preheat the oven to 350°F. Spread pecans evenly on a small baking sheet. Bake for 7 to 10 minutes, stirring every minute or so until the pecans are lightly browned and fragrant.

French Onion Grilled Cheese This French Onion Grilled Cheese levels up your grilled cheese game with sweet and savory caramelized onions and gooey, melty cheese all tucked between crispy, golden slices of bread. This sandwich is comfort food at its finest - perfect for lunch, dinner or a cozy snack! CourseMain Dish CuisineAmerican Keywordfrench onion grilled cheese, french onion soup grilled cheese, french onion soup grilled cheese sandwich Prep Time15minutes minutes Cook Time30minutes minutes 开云体育s3 Calories822kcal AuthorTrish - Mom On Timeout Ingredients 2 tablespoons salted butter 1 tablespoon extra virgin olive oil or salted butter 2 large white onions thinly sliced 2 large yellow onions thinly sliced 2 tablespoons Worcestershire sauce 2 teaspoons spicy brown mustard 1 teaspoon Italian seasoning ? teaspoon garlic powder 1 teaspoon granulated sugar helps with the caramelization, optional ? teaspoon fresh ground black pepper ? teaspoon fine sea salt 6 slices bread French, sourdough, brioche, etc. 3 tablespoons mayonnaise optional, for spreading onto the bread 6 slices Provolone cheese 6 slices Gruyere cheese Instructions Heat butter and extra virgin olive oil in a large skillet over medium heat. 2 tablespoons salted butter,1 tablespoon extra virgin olive oil Add the sliced onions, Worcestershire sauce, spicy brown mustard, Italian seasoning, garlic powder, sugar (if using), black pepper and salt. Stir to combine. 2 large white onions,2 large yellow onions,2 tablespoons Worcestershire sauce,2 teaspoons spicy brown mustard,1 teaspoon Italian seasoning,? teaspoon garlic powder,1 teaspoon granulated sugar,? teaspoon fine sea salt,? teaspoon fresh ground black pepper Cook, stirring occasionally, until the onions are golden brown and caramelized (about 20–25 minutes). Cook until the liquid evaporates. Set aside. Heat a clean skillet over medium heat. Spread mayonnaise on one side of each bread slice (optional, for extra crispiness). 6 slices bread,3 tablespoons mayonnaise Place bread in skillet, mayonnaise side down. Top with slices of Provolone, followed by the caramelized onions and finish with Gruyère. 6 slices Provolone cheese,6 slices Gruyere cheese Top with another slice of bread (mayo side facing out). Cook until the bread is golden brown and crispy, and the cheese is melted, about 2-3 minutes per side. Slice in half and serve immediately with your favorite chips. Notes Storage and Make-Ahead Information This sandwich is best made and served immediately. That being said, here are some options for making ahead and storing leftovers: Make Ahead: Caramelized onions can be prepared up to 3 days in advance and stored in the refrigerator. Freezing: Assemble the sandwiches without grilling, wrap them tightly, and freeze for up to 2 months. Thaw before grilling. Reheating: Warm leftovers in a skillet or oven to retain crispness. Caramelizing onions takes time so do not rush the process by turning up the heat. Low and slow cooking ensures the natural sugars develop their deep, sweet flavor. Please see post above for more information, recipe tips and frequently asked questions. Nutrition Calories: 822kcal | Carbohydrates: 51g | Protein: 35g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1670mg | Potassium: 588mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1137IU | Vitamin C: 16mg | Calcium: 999mg | Iron: 4mg Source: Mom on Timeout ~~~~~ Rhonda in MO

Bacon Ranch Cheesy Bread This fantastic Bacon Ranch Cheesy Bread is loaded with amazing flavor and takes just minutes to make! It's a delicious addition to any meal and can be made in the oven or grill! CourseAppetizer, Side Dish CuisineAmerican Keywordcheese bread, cheesy bacon ranch bread, cheesy bread Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes 开云体育s8 servings Calories413kcal AuthorTrish - Mom On Timeout Ingredients 14 ounces French bread one loaf ? cup mayonnaise 1 tablespoon ranch dip mix 2 cups shredded cheese cheddar, Monterey jack, Mexican blend, etc. 4 slices bacon baked and crumbled Instructions In the oven Preheat the broiler. Line a baking sheet with non-stick foil. Set aside. Cut the loaf of bread in half lengthwise. 14 ounces French bread Combine the mayonnaise, ranch, shredded cheese and bacon in a small bowl. ? cup mayonnaise,1 tablespoon ranch dip mix,2 cups shredded cheese,4 slices bacon Use a spatula to equally spread the cheese on each half of the bread. Place under the broiler until golden brown, about 7 to 9 minutes. Let cool slightly before cutting into pieces and serving. On the grill: Preheat the grill. You are going to want to cook this over indirect heat. Cut the loaf of bread in half lengthwise. Place the halves on a large piece of heavy-duty foil. You can double up on the foil if you'd like. 14 ounces French bread Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl. ? cup mayonnaise,1 tablespoon ranch dip mix,2 cups shredded cheese,4 slices bacon Use a spatula to equally spread the cheese on each half of the bread. Place on the grill over indirect heat for about 10 to 12 minutes or until the cheese is melted and bubbling. Let cool slightly before cutting into pieces and serving. Notes Storage Information This cheesy bread is best served immediately, but you can wrap it up in tin foil or put it in an airtight container and store it in the refrigerator for up to 3 days. Reheat it in the oven, air fryer or microwave. Bacon: You can can pan fry the bacon or make baked bacon or even use air fryer bacon. If your broiler runs really hot, bake the bread for 7 to 8 minutes at 400°F and finish under the broiler if you'd like it more crispy. To Air Fry: Assemble as directed, cut into pieces that will fit in your air fryer and air fry for 3 to 5 minutes at 350°F.Nutrition Calories: 413kcal | Carbohydrates: 28g | Protein: 13g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 821mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Calcium: 169mg | Iron: 2mg Source: Mom on Timeout ~~~~~ Rhonda in MO

This Chinese chicken noodle soup is a comforting bowl of deliciousness that combines tender chicken, fresh vegetables, and hearty noodles in a savory, aromatic broth. Perfect for chilly days or whenever you need a quick and healthy meal, this soup is flavored with ginger, garlic, and soy sauce for a classic Chinese-inspired taste. It’s a versatile recipe that can be tailored to your preferences by adding more vegetables, adjusting the spice level, or swapping in your favorite noodles. In just under 30 minutes, you’ll have a soul-warming meal that’s both nutritious and satisfying. INGREDIENTS: list of 17 items ? 1 tablespoon sesame oil ? 3 cloves garlic, minced ? 1 tablespoon fresh ginger, grated ? 6 cups chicken broth ? 2 tablespoons soy sauce ? 1 tablespoon oyster sauce (optional) ? 1 teaspoon rice vinegar ? 1 teaspoon sugar ? 1 pound boneless, skinless chicken breast or thighs, thinly sliced ? 6 ounces Chinese egg noodles or rice noodles ? 1 cup bok choy, chopped ? 1 cup carrots, julienned ? 1 cup shiitake mushrooms, sliced ? 1/2 cup green onions, sliced ? Salt and pepper to taste ? Red chili flakes (optional, for heat) ? Fresh cilantro and lime wedges, for garnish list end INSTRUCTIONS: list of 6 items 1. Prepare the Aromatics Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, stirring until fragrant, about 1 minute. 2. Create the Broth Pour in the chicken broth, soy sauce, oyster sauce (if using), rice vinegar, and sugar. Bring the mixture to a gentle boil. 3. Cook the Chicken Add the sliced chicken to the broth and cook until it’s just cooked through, about 5–7 minutes. 4. Add the Noodles and Vegetables Stir in the noodles and let them cook according to the package instructions, usually 3–5 minutes. Add the bok choy, carrots, and mushrooms in the last 2–3 minutes of cooking. 5. Season to Taste Adjust the seasoning with salt, pepper, and chili flakes if desired. Mix in the green onions. 6. Serve and Garnish Ladle the soup into bowls and garnish with fresh cilantro and a wedge of lime. Serve hot and enjoy! list end This soup is perfect for a quick lunch or dinner and can be made ahead for a meal-prep-friendly option.

Creamy spinach-artichoke dip is the ultimate crowd-pleasing appetizer, perfect for game days, parties, or casual gatherings. This warm, cheesy dip combines the earthy flavors of spinach and artichokes with a rich and creamy base, making it incredibly satisfying with every bite. The blend of cream cheese, sour cream, and Parmesan creates a smooth and flavorful dip, while the artichokes add a delightful texture. Serve it with crispy tortilla chips, crusty bread, or even fresh veggies for a dish that will have your guests coming back for more. INGREDIENTS: list of 11 items ? 1 (10 oz) package frozen spinach, thawed and drained ? 1 (14 oz) can artichoke hearts, drained and chopped ? 8 oz cream cheese, softened ? ? cup sour cream ? ? cup mayonnaise ? 1 cup shredded mozzarella cheese ? ? cup grated Parmesan cheese ? 2 cloves garlic, minced ? ? teaspoon onion powder ? Salt and pepper to taste ? Tortilla chips, bread, or veggies for serving list end INSTRUCTIONS: list of 9 items 1. Preheat the oven to 375°F (190°C). 2. Prepare the spinach by squeezing out as much moisture as possible from the thawed spinach. Set aside. 3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. 4. Add the chopped artichoke hearts, spinach, minced garlic, onion powder, salt, and pepper. Stir to combine evenly. 5. Fold in the shredded mozzarella and half of the grated Parmesan cheese. 6. Transfer the mixture to a baking dish and spread it out evenly. 7. Sprinkle the remaining Parmesan cheese on top. 8. Bake for 20-25 minutes, or until the dip is hot and bubbly, and the top is golden brown. 9. Serve immediately with tortilla chips, toasted bread, or fresh vegetables for dipping. list end Enjoy this creamy, cheesy, and savory dip that will disappear in no time at your next gathering!

This black bean and corn guacamole is a vibrant and flavorful twist on classic guacamole. It’s the perfect appetizer or side dish, bursting with creamy avocado, fresh cilantro and a hint of lime, paired with the heartiness of black beans and the sweetness of corn. The additional texture and flavor make it a perfect complement to tortilla chips, tacos or even as topping for grilled chicken or fish. Whether you’re hosting a party or looking for a healthy snack, this recipe is sure to be a hit! Ingredients: list of 11 items ? 3 ripe avocados, peeled, pitted, and mashed ? 1 cup black beans, drained and rinsed ? 1 cup corn kernels (fresh, frozen, or canned) ? 1/4 cup red onion, finely diced ? 1-2 jalape?os, finely chopped (optional, for heat) ? 1/4 cup fresh cilantro, chopped ? Juice of 2 limes ? 1 garlic clove, minced ? Salt and pepper, to taste ? 1/4 tsp ground cumin (optional) ? 1/2 cup cherry tomatoes, halved (optional) list end Instructions: list of 5 items 1. In a large bowl, mash the avocados until smooth but slightly chunky. 2. Add the black beans, corn, red onion, jalape?os (if using), cilantro, lime juice, and garlic. Stir to combine. 3. Season with salt, pepper, and cumin (if using) to taste. If adding tomatoes, gently fold them in at this stage. 4. Taste and adjust seasoning as needed. 5. Serve immediately with tortilla chips or as a topping for your favorite dish. Enjoy! list end This guacamole can be stored in an airtight container in the refrigerator for up to two days, though it’s best enjoyed fresh.