开云体育

Pumpkin Carrot Cake Oatmeal Bake Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 3 as a breakfast serving, or 6 as a snack It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Carrot Oatmeal recipe is a great "fix ahead" breakfast or snack option. Ingredients olive oil cooking spray 2 cups whole rolled oats (not quick oats) 1 tsp baking powder ? tsp sea salt ? TB pumpkin pie spice ? TB cinnamon ? tsp nutmeg ? tsp ginger 3 packets natural sweetener (I used Stevia) 1 medium carrot, finely shredded ? cup raisins 1 flax egg (or 1 large egg, beaten) 1 tsp vanilla ? cup pumpkin puree (not pumpkin pie mix) 1 and ? cup unsweetened vanilla almond milk Instructions Preheat oven to 350 degree F. Spray an 8 x 8" baking pan with cooking spray. Set aside. Combine oats, baking powder, salt, pumpkin pie spice, cinnamon, nutmeg, ginger, and sweetener in a large mixing bowl. Stir until well-combined. Stir in carrots and raisins. Mix in the flax egg or egg, vanilla, pumpkin, and almond milk. Pour the oatmeal mixture into the baking pan and bake uncovered for approximately 35 to 40 minutes, or until a toothpick comes out clean. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Carrot Banana Pineapple Smoothie Prep time: 5 mins Total time: 5 mins Serves: 1 large or 2 small A great tasting healthy smoothie made with fruits and vegetables. This smoothie recipe is so tasty that kids (or adults) will not even know it's good for them. Ingredients 1 cup chopped fresh pineapple ? cup ice ? cup orange juice ? cup chopped/shredded carrot ? large banana Instructions Place the pineapple, ice, orange juice, carrot, and banana in a blender. Blend until smooth and frothy. Add more juice if too thick. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Homemade Carrot Cake Recipe Course: Dessert Cuisine: American Keyword: carrot cake, carrot cake recipe Prep Time: 20minutes minutes Cook Time: 40minutes minutes Cooling Time: 1hour hour Total Time: 2hours hours 开云体育s: 12 slices Calories: 572kcal Author: Julie Kotzbach Easy Carrot Cake Recipe is made with layers of spiced cake, carrots, pineapple juice & nuts and topped with an amazing cream cheese frosting! Equipment 8-inch Cake Pans Mixing Bowls Hand Mixer Rubber Spatula Wire Rack Offset Spatula Ingredients Carrot Cake 2 ? cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ? teaspoon salt ? teaspoon ground cinnamon ? teaspoon ground nutmeg ? teaspoon ground ginger ? cup vegetable oil 2 cups granulated sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 4 ounces sour cream ? cup pineapple juice 5 medium carrots peeled and grated (3 cups) ? cup pecans finely chopped Cream Cheese Frosting 8 ounces cream cheese softened 2 tablespoons unsalted butter at room temperature 1 teaspoon vanilla extract 2 cups powdered sugar 1 tablespoon milk plus more as needed Pecan halves for garnish Instructions Cake Preheat your oven to 350 degrees F. Grease and flour two 8-inch cake pans. Set aside. In a medium mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside. In a large mixing bowl, beat together the oil and sugar until combined. Add the eggs and vanilla and mix until completely incorporated. Add the sour cream and mix until smooth. Add half of the dry ingredients to the wet ingredients and mix. Add the pineapple juice and mix. Add the rest of the dry ingredients, and mix until just combined. Stir in the carrots and chopped pecans into the cake batter with a rubber spatula. Pour the batter into the prepared cake pans, half in each pan. Smooth into an even layer and tap the pan on the counter to help remove any air pockets. Bake for 35 to 40 minutes, or until the edges pull away from the pan slightly and a toothpick inserted in the center comes out clean. Carefully remove the cakes from the oven. Cool for 20 minutes in the pans. Run a knife around the edge and then transfer the cakes to a wire rack to cool completely. (If you have trouble getting the cakes out, you can let them cool in the pans the whole time so they don't break.) Frosting In a medium mixing bowl, beat together the cream cheese, butter, and vanilla until combined. Add the powdered sugar and beat until smooth. If the frosting is too thick, add 1 tablespoon of milk and beat the frosting again. If it's still too thick add 1 more tablespoon of milk and beat until smooth. Assembly Level each of the cakes using a serrated knife. Place one cake layer, cut side up, on a cake plate or serving platter. Generously frost the top of the cake layer. Place the second cake layer on top of the first, cut side down, so that you have a flat top to the cake. Cover the top and sides of the cake with the remaining frosting. Place 12 pecan halves evenly around the outer edge of the cake. If desired, add some chopped pecans around the bottom edge of the cake. Refrigerate until ready to serve. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Beef-bean chili is a hearty, comforting dish that’s packed with bold flavor and a satisfying balance of protein from both ground beef and beans. This classic chili is simmered with rich spices, like cumin, chili powder and paprika, along with tomato and onion, to create flavorful, thick sauce. The beans add creamy texture and boost the heartiness of the dish, making it perfect for chilly nights or casual gatherings. Serve it with your favorite toppings, like shredded cheese, sour cream and fresh cilantro, or pair it with cornbread for a complete, warming meal. INGREDIENTS: list of 16 items 1 lb ground beef 1 tablespoon olive oil 1 large onion, diced 3 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground cayenne (optional, for extra heat) 1 can (14.5 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) black beans, drained and rinsed 1 cup beef broth 1 tablespoon tomato paste Salt and pepper to taste 1 teaspoon sugar (optional, to balance acidity) Toppings: shredded cheese, sour cream, chopped cilantro, jalape?os (optional) list end INSTRUCTIONS list of 6 items 1. Cook the beef Heat the olive oil in a large pot over medium heat. Add the ground beef, and cook until browned, breaking it up with a spoon, about 5 to 7 minutes. Drain any excess fat. 2. Saute the vegetables Add the diced onion and garlic to the pot, and saute until softened, about 3 to 4 minutes. 3. Add the spices Stir in the chili powder, cumin, smoked paprika and cayenne pepper. Cook for 1 to 2 minutes until the spices are fragrant. 4. Simmer the chili Add the diced tomato, beans, beef broth and tomato paste. Stir well to combine, then season with salt, pepper and sugar. Bring the mixture to a boil, then reduce the heat, and let it simmer for 20 to 25 minutes, stirring occasionally, until the flavors meld, and the chili thickens. 5. Adjust seasoning Taste, and adjust the seasoning, as needed, adding more salt, pepper or chili powder for heat. 6. Serve Ladle the chili in bowls, and top with your favorite garnishes, like shredded cheese, sour cream, fresh cilantro or jalapeno. list end This beef-bean chili is a flavorful and comforting dish, perfect for family dinner or serving a crowd. Its rich, smoky flavor and hearty ingredients make it a go-to for cold nights or any time you’re craving something cozy and delicious!

Avocado Egg Toast Stack Course: Breakfast Cuisine: American Prep Time: 5minutes minutes Cook Time: 8minutes minutes Total Time: 13minutes minutes 开云体育s: 2 servings Calories: 783kcal Author: Julie Kotzbach Turn a childhood favorite into your new go to breakfast with our Avocado Egg Toast Stack! The added cheesy jalapeno sauce will give your mornings the perfect kick to jump start your day! Ingredients Jalapeno Cheese Sauce: 1 tablespoon unsalted butter 1 tablespoon all purpose flour 1 cup 2% milk ? cup sharp white cheddar cheese 1 jalapeno seeded and diced Egg Toast: 1 tablespoon unsalted butter 4 slices bread (I used white) 4 eggs 1 avocado halved, pit removed, and cut into slices Instructions Cheese Sauce: Melt butter in a saucepan over medium heat. Add flour and whisk to combine. Pour milk in slowly, whisking constantly to prevent lumps from forming. Bring sauce to a simmer, stirring often. Once the sauce begins to thicken, add cheese, and stir until melted. Add half the jalapenos, stir to combine. Egg Toast: Heat a large skillet over medium heat. Melt butter in warm skillet. Using a 2-inch circular cookie cutter, cut out the center of each piece of bread. Place the bread slices in the skillet. Crack one egg into the center of each slice of bread. Cook for 2 to 3 minutes per side, making sure the white is set before flipping once. Assembly: Place a piece of egg toast on your plate. Layer the toast evenly with 1/2 the avocado slices. Spoon 2 to 3 tablespoons sauce over the avocado. Top with another slice of egg toast. Spoon 2 to 3 tablespoons sauce over the toast and sprinkle with 1/2 the remaining jalapeno. Serve warm. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Grilled Pork Tenderloin with Avocado Peach Salsa Course: Main Dish Cuisine: Mexican Prep Time: 10minutes minutes Cook Time: 25minutes minutes Marinade Time: 3hours hours Total Time: 3hours hours 35minutes minutes 开云体育s: 4 Calories: 473kcal Author: Adapted from Rick Bayless Grilled Pork Tenderloin with Avocado Peach Salsa is bursting with flavor! This delicious marinaded pork is perfect for summer cookouts! Ingredients 2.5 pound pork tenderloin 1 cup roasted tomato salsa 2 tablespoons balsamic vinegar (or 1 tablespoon red wine vinegar) 2 tablespoons Worcestershire sauce Avocado Peach Salsa 1 peach 1 avocado ? cup red onion diced & rinsed under cold water 1 lemon zested 2 tablespoons fresh parsley finely chopped Salt and pepper to taste Instructions Remove silver skin from pork tenderloin and then place pork in a gallon-size zip top bag. Add in the salsa, vinegar, and Worcestershire sauce. Remove air from bag, seal, and smush everything around to coat the pork and mix up the marinade. Refrigerate for 3 hours. Heat grill to 400+ degrees F. Remove pork from bag, shaking off excess marinade, and place on grill. Cook pork for 25-30 minutes, turning once, or until internal temperature reaches 150 degrees F. Remove pork from grill to a plate or baking sheet and loosely tent with foil. While the pork rests make the salsa. Remove pit from peach and seed from avocado. Dice both peach & avocado and place in a small mixing bowl. Add onion, lemon zest, and parsley. Stir to combine. Season with salt and pepper to taste. Cut the pork tenderloin into 1/2-inch slices. Plate pork and top with salsa for serving. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Bacon Avocado Chicken Wraps Course: Main Dish Cuisine: American Keyword: chicken wrap Prep Time: 15minutes minutes Total Time: 15minutes minutes 开云体育s: 6 wraps Calories: 757kcal Author: Julie Kotzbach Have a delicious and easy grab-and-go lunch ready with Bacon Avocado Chicken Wraps, and customize them with your favorite flavors! Equipment Clef Knife Ingredients 6 10-inch flour tortillas or wraps (up to 12-inch) 6 tablespoons mayonnaise 12 slices provolone cheese 2 avocados pitted and sliced 12 strips bacon cooked crispy 1 head romaine lettuce 1 pound cooked chicken breasts sliced 1 cup grape tomatoes halved Instructions Spread 1 tablespoon of mayonnaise on one side of each tortilla/wrap. Please two slices of cheese in the center of each wrap. Top the cheese with some avocado slices and two strips of bacon. Then add the romaine lettuce, sliced chicken, and grape tomatoes over the bacon. (You'll use about 1/6 of each ingredient on each wrap.) Roll up the tortilla into a wrap. Repeat with the remaining ingredients. Cut in half and serve immediately. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Pasta-avocado salad is a vibrant and refreshing dish that combines the creamy goodness of ripe avocado with the crispness of fresh vegetables and the satisfying bite of pasta. This salad is perfect for picnics, potlucks or a light lunch. The dressing, made with mashed avocado, lemon juice and a hint of garlic, adds rich and tangy flavor that coats every pasta piece beautifully. Paired with crunchy vegetables, like cherry tomato, cucumber and red onion, this salad not only pleases the palate but also brings a colorful presentation to the table. It’s a versatile recipe, easy to customize with your favorite veggies or even protein additions, like grilled chicken or shrimp. INGREDIENTS: list of 2 items ? For the Salad: list of 7 items nesting level 1 ? 12 oz (340 g) pasta of your choice (penne, rotini, or bowtie) ? 2 large ripe avocados, pitted and peeled ? 1 cup cherry tomatoes, halved ? 1 small cucumber, diced ? ? cup red onion, thinly sliced ? ? cup fresh cilantro or parsley, chopped ? ? cup crumbled feta cheese (optional) list end nesting level 1 ? For the Dressing: list of 4 items nesting level 1 ? 2 tablespoons olive oil ? Juice of 1 lemon (about 3 tablespoons) ? 1 garlic clove, minced ? Salt and pepper, to taste list end nesting level 1 list end INSTRUCTIONS: list of 5 items 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside. 2. Prepare the Dressing: In a large bowl, mash the avocados with a fork until smooth. Stir in the olive oil, lemon juice, minced garlic, salt, and pepper until well combined. 3. Combine the Salad: Add the cooked and cooled pasta to the dressing and toss until the pasta is evenly coated. Gently fold in the cherry tomatoes, diced cucumber, red onion, and chopped cilantro. 4. Add Final Touches: If using, sprinkle the crumbled feta cheese on top for a bit of tanginess and extra creaminess. 5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled and enjoy this creamy and refreshing avocado pasta salad. list end TIPS: list of 3 items Customization: Add protein such as grilled chicken, shrimp, or even chickpeas to make it a complete meal. Herb Swap: Substitute fresh basil or dill for cilantro to change up the flavor profile. Storage: This salad is best enjoyed on the same day, due to the avocado, but it can be stored in the refrigerator for up to two days. list end

Apple pie bread combines the comforting flavor of classic apple pie with the heartiness of a moist, tender loaf. This sweet, cinnamon-spiced bread is loaded with juicy apple chunks and topped with a crunchy streusel for irresistible texture. Perfect for breakfast, a snack or dessert, this easy-to-make bread brings the essence of fall to your kitchen all year long. Serve it warm with a pat of butter, or enjoy it on its own with a cup of coffee or tea for a cozy treat. INGREDIENTS: For the Bread: list of 12 items ? 1 1/2 cups all-purpose flour ? 1 teaspoon baking powder ? 1/2 teaspoon baking soda ? 1/2 teaspoon ground cinnamon ? 1/4 teaspoon ground nutmeg ? 1/4 teaspoon salt ? 1/2 cup unsalted butter, softened ? 3/4 cup granulated sugar ? 2 large eggs ? 1 teaspoon vanilla extract ? 1/2 cup buttermilk ? 1 1/2 cups peeled and chopped apples (about 1 large apple) list end For the Streusel Topping: list of 4 items ? 1/4 cup all-purpose flour ? 1/4 cup granulated sugar ? 1/4 teaspoon ground cinnamon ? 2 tablespoons unsalted butter, cold and cut into small cubes list end INSTRUCTIONS: list of 9 items 1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. 2. Prepare the streusel topping: In a small bowl, mix together the flour, sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set aside. 3. Make the bread batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 4. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. 5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Stir just until combined, being careful not to overmix. 6. Fold in the chopped apples until evenly distributed throughout the batter. 7. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the streusel topping over the batter. 8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. If the top starts to brown too quickly, loosely cover with foil during the last 15 minutes of baking. 9. Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. list end This Apple Pie Bread is perfect fresh out of the oven, but it also tastes even better the next day as the flavors meld together. Enjoy it plain or with a drizzle of glaze for an extra sweet touch!

Smoky sweet potato and black bean enchiladas are delicious and satisfying vegetarian dishes that combine the earthy sweetness of roasted sweet potato with the hearty texture of black beans, all wrapped in soft tortillas and smothered in smoky, flavorful enchilada sauce. The filling is seasoned with a blend of spices that add depth and warmth, while the enchilada sauce provides rich and tangy contrast. Topped with melted cheese and baked to perfection, these enchiladas make for a comforting and nutritious meal that’s perfect for weeknight dinners or special gatherings with friends and family. INGREDIENTS: list of 2 items ? For the Filling: list of 11 items nesting level 1 ? 2 large sweet potatoes, peeled and diced ? 1 tablespoon olive oil ? 1 teaspoon smoked paprika ? 1/2 teaspoon ground cumin ? 1/2 teaspoon chili powder ? Salt and black pepper, to taste ? 1 can (15 ounces) black beans, drained and rinsed ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1/2 cup corn kernels (fresh, frozen, or canned) ? 1/4 cup fresh cilantro, chopped (optional) list end nesting level 1 ? For the Enchiladas: list of 6 items nesting level 1 ? 8-10 corn or flour tortillas ? 2 cups enchilada sauce (store-bought or homemade) ? 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend) ? Sliced green onions, for garnish ? Sliced avocado or guacamole, for serving (optional) ? Sour cream, for serving (optional) list end nesting level 1 list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. list end nesting level 1 2. Roast the Sweet Potatoes: list of 3 items nesting level 1 ? In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, salt, and black pepper until evenly coated. ? Spread the sweet potatoes in a single layer on the prepared baking sheet. ? Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Remove from the oven and set aside. list end nesting level 1 3. Prepare the Filling: list of 3 items nesting level 1 ? In a large skillet, sauté the chopped onion and garlic over medium heat until softened, about 3-4 minutes. ? Add the black beans and corn to the skillet, stirring to combine. ? Stir in the roasted sweet potatoes and chopped cilantro (if using). Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat. list end nesting level 1 4. Assemble the Enchiladas: list of 4 items nesting level 1 ? Reduce the oven temperature to 350°F (175°C). ? Spread a thin layer of enchilada sauce over the bottom of a 9×13-inch baking dish. ? Warm the tortillas slightly to make them more pliable, then spoon a generous amount of the sweet potato and black bean filling onto each tortilla. ? Roll up the tortillas and place them seam-side down in the prepared baking dish. list end nesting level 1 5. Top and Bake: list of 3 items nesting level 1 ? Pour the remaining enchilada sauce over the rolled tortillas, making sure they are evenly covered. ? Sprinkle the shredded cheese over the top. ? Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Garnish the enchiladas with sliced green onions and serve with avocado, guacamole, and sour cream on the side, if desired. list end nesting level 1 list end Enjoy your smoky sweet potato and black bean enchiladas, a flavorful and hearty dish that’s perfect for adding a touch of warmth and spice to any meal!

Pumpkin cinnamon swirl bread is a moist, flavorful loaf with the cozy warmth of pumpkin and a delightful cinnamon sugar swirl running through the center. This autumn-inspired bread is perfect for chilly mornings or as an afternoon treat with a cup of coffee. The pumpkin puree makes the bread extra-tender and adds rich depth, while the cinnamon swirl provides just the right amount of sweetness and spice. It’s easy to make, beautiful when sliced and irresistibly delicious for fall gatherings or a cozy snack at home. INGREDIENTS: For the Bread: list of 12 items ? 1 ? cups all-purpose flour ? 1 tsp baking soda ? ? tsp salt ? 1 tsp ground cinnamon ? ? tsp ground nutmeg ? ? tsp ground ginger ? 1 cup pumpkin puree ? ? cup granulated sugar ? ? cup brown sugar, packed ? ? cup vegetable oil ? 2 large eggs ? 1 tsp vanilla extract list end For the Cinnamon Swirl: list of 2 items ? ? cup granulated sugar ? 1 ? tsp ground cinnamon list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside. 2. Make the Cinnamon Swirl: In a small bowl, mix together the ? cup sugar and 1 ? tsp cinnamon. Set aside. 3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. 4. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. 5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined (avoid overmixing). 6. Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter over the top and gently spread to cover the cinnamon layer. 7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. list end Enjoy this Pumpkin Cinnamon Swirl Bread as a soft, spiced, and comforting treat that captures the essence of fall with every slice!

Wacky chocolate cake is a classic, Depression-era dessert that’s beloved for its simplicity and rich flavor. Unlike traditional cakes, this recipe is made without eggs, butter, or milk, making it both budget-friendly and vegan by default. The cake gets its name from its “wacky” method, where dry ingredients are mixed directly in the baking pan, creating little wells for oil, vinegar, and vanilla. Despite its humble ingredients, this chocolate cake is incredibly moist and decadent, with a deep chocolate flavor that will satisfy any sweet tooth. It’s perfect for a quick dessert when you’re low on ingredients but still want something delicious. INGREDIENTS: list of 9 items ? 1 ? cups all-purpose flour ? 1 cup granulated sugar ? 4 tablespoons unsweetened cocoa powder ? 1 teaspoon baking soda ? ? teaspoon salt ? 1 teaspoon vanilla extract ? 1 tablespoon white vinegar ? 6 tablespoons vegetable oil ? 1 cup water list end INSTRUCTIONS: list of 7 items 1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch (or 9×9-inch) baking pan. 2. In the baking pan, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir to combine evenly. 3. Use a spoon to make three wells in the dry mixture—one larger well and two smaller ones. 4. In the larger well, pour the vegetable oil. In one of the smaller wells, add the white vinegar. In the remaining small well, pour the vanilla extract. 5. Pour the water over all the ingredients in the pan. Using a fork or whisk, mix everything together until smooth and fully combined. 6. Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. 7. Let the cake cool in the pan. Dust with powdered sugar or top with your favorite frosting if desired. list end Enjoy your moist and flavorful wacky chocolate cake!

A brownie cake combines the rich, fudgy goodness of a brownie with the lightness of a cake, making it the ultimate dessert for chocolate lovers. This decadent treat is perfect for any occasion—whether you’re celebrating a birthday, hosting a dinner party, or just indulging in a cozy night at home. The dense and moist texture is achieved by blending classic brownie ingredients with a few cake-like elements, resulting in a dessert that has a slightly crisp edge and a soft, melt-in-your-mouth center. Serve it warm with a scoop of vanilla ice cream or drizzle it with chocolate ganache for an extra touch of indulgence. INGREDIENTS: list of 10 items ? 1 cup (226g) unsalted butter, melted ? 1 1/2 cups (300g) granulated sugar ? 1 cup (200g) brown sugar, packed ? 4 large eggs ? 1 tablespoon vanilla extract ? 1 cup (120g) all-purpose flour ? 3/4 cup (75g) cocoa powder (unsweetened) ? 1 teaspoon baking powder ? 1/2 teaspoon salt ? 1 cup (180g) semi-sweet chocolate chips (optional) list end FOR CHOCOLATE GANACHE (OPTIONAL): list of 2 items ? 1 cup (240ml) heavy cream ? 8 oz (225g) semi-sweet chocolate, chopped list end INSTRUCTIONS: list of 8 items 1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line it with parchment paper) to ensure easy removal. 2. Make the Brownie Cake Batter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. 3. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix to maintain a tender texture. 4. Add Chocolate Chips: If using, gently fold in the chocolate chips until evenly distributed. 5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cake should be slightly underbaked in the center for a fudgy texture. 6. Cool: Allow the Brownie Cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 7. Prepare the Ganache (Optional): In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and glossy. Let the ganache cool slightly before pouring it over the cooled Brownie Cake. 8. Serve: Slice and serve your Brownie Cake warm or at room temperature, with an extra drizzle of ganache or a scoop of ice cream on the side. list end Enjoy this decadent dessert that’s sure to satisfy your deepest chocolate cravings!

Roti canai is a beloved Malaysian flatbread known for its flaky texture and buttery flavor, perfect for dipping into curries. This dish involves a dough made from flour, water, and ghee (clarified butter), which is extensively kneaded, oiled, and allowed to rest. The magic of Roti Canai comes from the technique of stretching and flipping the dough to create thin layers before folding it into a round shape and grilling to crispy perfection. This bread is both a versatile staple in Malaysian cuisine and a delightful treat for any meal. INGREDIENTS: list of 7 items ? 3 cups all-purpose flour ? 1 teaspoon salt ? 1 tablespoon sugar ? 1 cup water ? 2 tablespoons condensed milk ? 1/2 cup ghee (clarified butter) ? Additional ghee for cooking list end INSTRUCTIONS: list of 5 items 1. Dough preparation: Mix flour, salt, and sugar. Gradually add water and condensed milk to form a dough. Knead until smooth. 2. Rest the dough: Coat dough balls with ghee, cover, and let rest for several hours. 3. Shape the roti: Flatten a ball, stretch it thinly, fold into a round, and flatten again. 4. Cook the roti: Heat a pan, add ghee, and cook each roti until golden and crispy. 5. Serve: Enjoy with curry or dal for dipping. list end Roti Canai offers a delightful culinary experience, serving as a testament to the art of Malaysian cooking with its rich flavors and textures.

This Hashbrown patty casserole is a comforting and hearty dish that’s perfect for breakfast, brunch, or even dinner. Combining crispy hash brown patties with a rich and creamy sauce, topped with melted cheese and savory sausage, this casserole is a crowd-pleaser that’s easy to make and even easier to enjoy. The layers of hash browns, eggs, and cheese create a delightful texture contrast, while the sausage and spices add a burst of flavor. It’s the ultimate comfort food that you can prepare ahead of time, making it ideal for family gatherings or meal prepping for the week. INGREDIENTS: list of 12 items ? 8 frozen hash brown patties ? 1 pound breakfast sausage (or ground sausage of choice) ? 1 small onion, finely chopped ? 1 bell pepper, chopped ? 1 ? cups shredded cheddar cheese ? 6 large eggs ? 1 cup milk ? ? teaspoon garlic powder ? ? teaspoon onion powder ? ? teaspoon paprika ? Salt and pepper to taste ? 2 tablespoons chopped green onions (optional, for garnish) list end INSTRUCTIONS: list of 9 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. 2. Cook the Sausage: In a large skillet over medium heat, cook the sausage until it is browned and crumbled. Add the chopped onion and bell pepper, and sauté until the vegetables are soft, about 5 minutes. Drain any excess fat. 3. Layer the Hash Browns: Arrange the frozen hash brown patties in a single layer at the bottom of the prepared baking dish. 4. Add Sausage and Vegetables: Evenly spread the cooked sausage and vegetable mixture over the hash brown patties. 5. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper. 6. Pour the Egg Mixture: Pour the egg mixture over the sausage and vegetables in the baking dish. Make sure the mixture is evenly distributed. 7. Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. 8. Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the cheese is melted and bubbly. 9. Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions, if desired, and serve warm. list end Enjoy your delicious Hash Brown Patty Casserole!

These homemade Olive Garden-style bread sticks are soft, fluffy and perfectly seasoned with garlic and buttery goodness, just like the ones you love from the restaurant. They are the perfect complement to any meal, especially Italian-inspired dishes, like pasta or soup. Whether you’re making them for family dinner or serving them at a gathering, these bread sticks will be hits with everyone. The secret to their irresistible flavor lies in the combination of melted butter, garlic powder and a sprinkling of salt brushed on top after baking. Best of all, they’re easy to make from scratch, with just a few simple ingredients. INGREDIENTS: list of 9 items ? 1 1/2 cups warm water (110°F) ? 2 1/4 tsp active dry yeast (1 packet) ? 2 tbsp granulated sugar ? 4 cups all-purpose flour ? 2 tbsp unsalted butter, softened ? 1 3/4 tsp salt ? 3 tbsp unsalted butter, melted (for brushing) ? 1/2 tsp garlic powder ? 1/4 tsp salt (for topping) list end INSTRUCTIONS: list of 8 items 1. Prepare the dough: In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy, which indicates that the yeast is active. 2. Mix the dough: In a large mixing bowl, add the flour, softened butter, and salt. Pour in the yeast mixture and mix with a wooden spoon or dough hook until a soft dough forms. If using a stand mixer, knead the dough on medium speed for 5-7 minutes, or knead by hand for 8-10 minutes, until the dough is smooth and elastic. 3. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size. 4. Shape the breadsticks: After the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a 7-8 inch long breadstick and place them on a parchment-lined baking sheet, spaced about 1 inch apart. 5. Second rise: Cover the breadsticks loosely with a towel and let them rise for an additional 15-20 minutes while preheating the oven to 400°F (200°C). 6. Bake: Once the breadsticks have risen, bake them in the preheated oven for 12-15 minutes, or until they are golden brown on top. 7. Brush with butter: While the breadsticks are baking, melt the 3 tablespoons of butter and mix in the garlic powder and salt. As soon as the breadsticks come out of the oven, brush them generously with the garlic butter mixture. 8. Serve: Enjoy these delicious breadsticks warm, paired with your favorite dipping sauce or alongside your main course. list end These bread sticks are best enjoyed fresh out of the oven but can also be reheated for later indulgence!

Ground beef enchiladas are flavorful and satisfying dishes featuring seasoned ground beef, melty cheese and tangy enchilada sauce, all wrapped up in soft tortillas. This easy-to-make Mexican-inspired meal is perfect for a weeknight dinner and can be customized with your favorite toppings. INGREDIENTS: For the filling: list of 9 items ? 1 lb ground beef ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 tablespoon chili powder ? 1 teaspoon cumin ? 1/2 teaspoon paprika ? Salt and pepper, to taste ? 1 can (4 oz) diced green chilies (optional) ? 1 cup shredded cheddar or Mexican cheese blend Mexican cheese blend list end For the enchiladas: list of 5 items ? 10-12 small flour or corn tortillas ? 2 cups enchilada sauce (store-bought or homemade) ? 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend) ? Fresh cilantro, chopped (for garnish) ? Sliced green onions or jalape?os (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. list end nesting level 1 2. Cook the beef: list of 2 items nesting level 1 ? In a large skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Add the chopped onion and garlic, and cook for another 3-4 minutes until the onion is soft and translucent. ? Stir in the chili powder, cumin, paprika, salt, and pepper. Add the diced green chilies (if using) and cook for 1-2 more minutes. Remove from heat and stir in 1 cup of shredded cheese. Set aside. list end nesting level 1 3. Assemble the enchiladas: list of 2 items nesting level 1 ? Spread a thin layer of enchilada sauce on the bottom of the greased baking dish. ? Warm the tortillas slightly (to make them more pliable) and place about 2-3 tablespoons of the beef mixture in the center of each tortilla. Roll them up tightly and place them seam-side down in the baking dish. list end nesting level 1 4. Top with sauce and cheese: list of 1 items nesting level 1 ? Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top. list end nesting level 1 5. Bake: list of 1 items nesting level 1 ? Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. list end nesting level 1 6. Garnish and serve: list of 1 items nesting level 1 ? Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro, sliced green onions, or jalape?os, if desired. Serve with sour cream, guacamole, or salsa on the side. list end nesting level 1 list end These Ground Beef Enchiladas are flavorful, cheesy, and easy to make, making them the perfect family-friendly meal!

Layered salad is a visually stunning and delicious dish that’s perfect for potlucks, picnics or family gatherings. This salad is composed of layers of crisp lettuce, colorful vegetables, creamy dressing, cheese and crunchy toppings, like bacon and hard-boiled egg. Each layer adds different texture and flavor, creating a balanced and refreshing salad that’s as delightful to eat as it is to look at. The best part? It’s easy to customize with your favorite veggies, and it can be made ahead of time, making it a go-to dish for entertaining. INGREDIENTS list of 13 items ? 4 cups iceberg or romaine lettuce, chopped ? 1 cup cherry tomatoes, halved ? 1 cup cucumber, diced ? 1/2 cup red onion, thinly sliced ? 1 cup frozen peas, thawed ? 1 cup shredded cheddar cheese ? 4 hard-boiled eggs, sliced ? 6 slices bacon, cooked and crumbled ? 1/2 cup mayonnaise ? 1/2 cup sour cream ? 1 tbsp Dijon mustard ? Salt and pepper to taste ? 2 tbsp fresh chives, chopped (optional for garnish) list end INSTRUCTIONS list of 5 items 1. Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Set aside. 2. Layer the salad: In a large clear glass bowl or trifle dish, begin layering the salad. Start with the lettuce as the base, followed by layers of tomatoes, cucumbers, red onion, peas, and shredded cheese. 3. Add the dressing: Spread the prepared dressing evenly over the top of the salad layers. 4. Top with eggs and bacon: Arrange the sliced hard-boiled eggs on top of the dressing, followed by the crumbled bacon. Garnish with fresh chives if desired. 5. Chill and serve: Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld. Serve cold. list end This Layered Salad is as beautiful as it is delicious, offering a perfect combination of textures and flavors in every bite. It’s sure to be a hit at any gathering!