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Shabot, the Jewish holiday celebrating the giving of the Torah, is traditionally marked by dairy-based dishes, symbolizing purity and joy. Among these, cheesecake takes center stage, its creamy richness a fitting tribute to the festival. This Shabot cheesecake recipe features a buttery graham cracker crust and velvety filling, delicately flavored with vanilla and lemon zest. Topped with a tangy sour cream layer, it strikes the perfect balance of sweetness and brightness, making it a highlight of your festive table. Simple yet elegant, it’s a dessert that embodies the spirit of celebration and tradition. ----- Ingredients: For the crust: list of 3 items ? 1 ? cups graham cracker crumbs ? 6 tablespoons unsalted butter, melted ? 2 tablespoons granulated sugar list end For the filling: list of 6 items ? 3 (8-ounce) packages cream cheese, softened ? 1 cup granulated sugar ? 3 large eggs ? 1 teaspoon pure vanilla extract ? 1 teaspoon lemon zest ? ? cup sour cream list end For the topping: list of 3 items ? 1 cup sour cream ? 2 tablespoons granulated sugar ? ? teaspoon pure vanilla extract list end ----- Instructions: list of 6 items 1. Prepare the crust: list of 3 items nesting level 1 ? Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper. ? In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture evenly into the bottom of the pan. ? Bake for 10 minutes, then remove from the oven and let cool. list end nesting level 1 2. Make the filling: list of 4 items nesting level 1 ? In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. ? Add the eggs one at a time, mixing well after each addition. ? Stir in the vanilla, lemon zest, and sour cream until combined. ? Pour the filling over the cooled crust, smoothing the top with a spatula. list end nesting level 1 3. Bake the cheesecake: list of 2 items nesting level 1 ? Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan (creating a water bath). ? Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. list end nesting level 1 4. Prepare the topping: list of 2 items nesting level 1 ? In a small bowl, mix sour cream, sugar, and vanilla. ? Spread the mixture evenly over the cooled cheesecake. Bake at 325°F (160°C) for an additional 10 minutes. list end nesting level 1 5. Cool and chill: list of 1 items nesting level 1 ? Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to set. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Carefully remove the cheesecake from the springform pan. Slice and serve, optionally garnished with fresh berries or a drizzle of honey. list end nesting level 1 list end Enjoy this luscious Shabot cheesecake as a festive centerpiece that’s sure to delight family and friends!

Georgia peach pie is a celebration of the South’s beloved fruit, capturing the essence of summer in every bite. This pie is packed with fresh, juicy peaches that are delicately spiced with cinnamon and nutmeg, then enveloped in a flaky, buttery crust. The combination of the sweet, ripe peaches and the warm spices creates a comforting dessert that is both nostalgic and irresistible. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream for the perfect end to any meal. INGREDIENTS: list of 11 items ? 6 cups fresh peaches, peeled and sliced ? 1 cup granulated sugar ? 1/4 cup light brown sugar, packed ? 1/4 cup all-purpose flour ? 1/2 teaspoon ground cinnamon ? 1/4 teaspoon ground nutmeg ? 1 tablespoon lemon juice ? 2 tablespoons unsalted butter, cut into small pieces ? 1 package refrigerated pie crusts, or homemade double pie crust ? 1 egg, beaten (for egg wash) ? 1 tablespoon coarse sugar (optional, for sprinkling) list end INSTRUCTIONS: list of 5 items 1. Prepare the Peaches: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Gently stir until the peaches are evenly coated with the sugar and spice mixture. 2. Assemble the Pie: Roll out one of the pie crusts and place it into a 9-inch pie dish, allowing the edges to hang over the sides. Pour the peach filling into the crust, spreading it out evenly. Dot the top of the peaches with the small pieces of butter. 3. Top the Pie: Roll out the second pie crust and place it over the top of the peaches. Trim any excess crust, and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape. If desired, brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, crispy finish. 4. Bake: Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning. 5. Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours before slicing to ensure the filling sets properly. Serve warm with a scoop of vanilla ice cream or whipped cream for a classic Southern treat. list end Enjoy your Georgia Peach Pie!

Bacon-cheese rolls are the ultimate savory treats, combining crispy bacon and melted cheese in soft, fluffy rolls. Perfect for breakfasts, brunches or snacks, these rolls offer a delicious balance of flavor and texture. The smoky bacon pairs beautifully with the rich cheese and, when baked in warm bread, it creates a satisfying, hearty bite. Whether served on their own or with a pat of butter, these rolls are sure to become favorites for gatherings or cozy weekend bakes. Ingredients: For the dough: list of 8 items ? 3 1/2 cups all-purpose flour ? 2 teaspoons instant yeast ? 1 tablespoon sugar ? 1 teaspoon salt ? 1 cup warm water ? 1/4 cup warm milk ? 2 tablespoons unsalted butter, melted ? 1 large egg list end For the filling: list of 4 items ? 1 1/2 cups shredded cheddar cheese (or any cheese of your choice) ? 8 slices of bacon, cooked and crumbled ? 1/2 teaspoon garlic powder (optional) ? 1/2 teaspoon dried oregano (optional) list end Instructions: list of 9 items 1. In a large bowl, combine the flour, yeast, sugar, and salt. 2. In a separate bowl, whisk together the warm water, milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. 3. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size. 4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 5. Once the dough has risen, punch it down and divide it into 8-10 portions. Flatten each portion into a small disc and fill the center with a generous sprinkle of shredded cheese and crumbled bacon. 6. Fold the edges of the dough over the filling and pinch to seal. Shape each filled dough into a ball and place it seam-side down on the prepared baking sheet. 7. Sprinkle the tops of the rolls with a little extra cheese and bacon, and if desired, lightly dust with garlic powder and oregano for extra flavor. 8. Bake for 18-20 minutes, or until the rolls are golden brown and the cheese is bubbling. 9. Remove from the oven and let them cool slightly before serving. list end Enjoy your warm, cheesy and bacon-packed rolls fresh from the oven!

Apple cinnamon crisp is a warm, comforting dessert that’s perfect for showcasing the natural sweetness and tartness of apple. Topped with a buttery, cinnamon-spiced oat crumble, this dessert is both delicious and easy to prepare. As the apples bake, they become soft and tender, while the topping turns golden and crispy, creating delightful contrast in texture. Serve it with a scoop of vanilla ice cream or dollop of whipped cream for a cozy, fall-inspired treat that’s perfect for any occasion. Ingredients: For the apple filling: list of 5 items ? 6 medium apples, peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix) ? 2 tablespoons granulated sugar ? 1 tablespoon lemon juice ? 1 teaspoon ground cinnamon ? 1/4 teaspoon nutmeg (optional) list end For the crisp topping: list of 7 items ? 1 cup rolled oats ? 1/2 cup all-purpose flour ? 1/2 cup brown sugar ? 1 teaspoon ground cinnamon ? 1/4 teaspoon salt ? 1/2 cup unsalted butter, melted ? 1/4 cup chopped pecans or walnuts (optional) list end Instructions: list of 6 items 1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish. 2. Prepare the apple filling: In a large bowl, toss the sliced apples with the sugar, lemon juice, cinnamon, and nutmeg (if using). Once evenly coated, spread the apples in an even layer in the prepared baking dish. 3. Make the crisp topping: In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms a crumbly texture. If using, fold in the chopped pecans or walnuts. 4. Assemble the crisp: Sprinkle the oat topping evenly over the apples, covering them completely. 5. Bake: Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy. 6. Serve: Let the apple crisp cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or whipped cream. list end This apple cinnamon crisp is the ultimate comfort dessert, filled with juicy, spiced apple and crunchy, buttery topping that will keep you coming back for more!

Chinese marbled tea eggs are traditional snacks commonly found in Chinese cuisine. They are made by hard-boiling eggs, then gently cracking their shells and steeping them in a savory tea mixture. This mixture typically includes black tea, soy sauce and spices, such as star anise, cinnamon and Sichuan peppercorn. The cracks in the eggshell allow the tea mixture to seep through, creating a beautiful marbled effect on the eggs. The result is a flavorful, aromatic snack that’s as beautiful as it is delicious. INGREDIENTS: list of 8 items ? 6 eggs ? 4 cups water ? 1 tablespoon black tea leaves or 2 tea bags ? 1/2 cup soy sauce ? 2 star anise ? 1 cinnamon stick ? 1 teaspoon sugar ? 1/2 teaspoon Sichuan peppercorns list end INSTRUCTIONS: list of 6 items 1. Cook eggs: Place eggs in a pot of water and bring to a boil. Cook for 10 minutes, then remove eggs and cool them under cold running water. 2. Crack shells: Gently tap the eggs with the back of a spoon to crack the shells all over. 3. Prepare tea mixture: In the same pot, combine the remaining ingredients and bring to a boil. 4. Simmer eggs: Reduce heat, add the cracked eggs, and simmer for 2 hours. 5. Steep: Turn off the heat and let the eggs steep in the mixture for a few hours or overnight for more intense flavor. 6. Serve: Peel the eggs to reveal the marbled patterns and enjoy. list end These marbled tea eggs are not only a visual treat but also packed with flavors, perfect as a snack or a unique addition to any meal.

Roasted corn and fried egg tacos are delightful fusions of flavor and texture, perfect for satisfying breakfasts, brunches or even quick dinners. The sweet and smoky roasted corn pairs beautifully with the richness of a perfectly fried egg, all nestled in a warm tortilla. These tacos are simple to make yet packed with flavor, with the addition of fresh toppings, like avocado, cilantro and a squeeze of lime, to brighten each bite. Whether you’re looking for a meatless option or just something different to enjoy, these tacos are delicious and versatile choices that can be customized to your liking. INGREDIENTS: For the Tacos: list of 5 items ? 4 corn tortillas ? 2 ears of corn, husked ? 4 large eggs ? 1 tablespoon olive oil ? Salt and pepper to taste list end For Topping: list of 5 items ? 1 avocado, sliced ? 1/4 cup fresh cilantro, chopped ? 1/4 cup cotija cheese or feta, crumbled ? 1 lime, cut into wedges ? Hot sauce or salsa (optional) list end INSTRUCTIONS: list of 6 items 1. Roast the corn: Preheat your grill or a grill pan over medium-high heat. Brush the corn with a little olive oil and grill, turning occasionally, until the kernels are charred and tender, about 10-12 minutes. Let the corn cool slightly, then cut the kernels off the cob and set aside. 2. Fry the eggs: In a non-stick skillet, heat the remaining olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper. 3. Warm the tortillas: While the eggs are cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are pliable. 4. Assemble the tacos: Divide the roasted corn evenly among the warmed tortillas. Place a fried egg on top of the corn in each tortilla. 5. Add toppings: Top each taco with slices of avocado, a sprinkle of fresh cilantro, and crumbled cotija or feta cheese. Serve with lime wedges and hot sauce or salsa on the side. 6. Serve immediately and enjoy the vibrant flavors of these Roasted Corn and Fried Egg Tacos, perfect for any time of day! list end

Garlic Parmesan bread is a mouthwatering accompaniment that elevates any meal with its irresistible combination of rich butter, fragrant garlic and savory Parmesan cheese. Perfectly toasted and crispy on the outside, while remaining soft and buttery inside, this bread is sure to be a hit at any dinner table. Whether served alongside pasta, soup or salad, this easy-to-make garlic bread brings an aromatic burst of flavor that’s both comforting and satisfying. With just a handful of ingredients and minimal prep time, you can enjoy homemade garlic bread that’s packed with cheesy goodness and aromatic herbs. INGREDIENTS list of 8 items ? 1 loaf of French or Italian bread ? 1/2 cup unsalted butter, softened ? 4-5 cloves garlic, minced ? 1/2 cup grated Parmesan cheese ? 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley) ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? Optional: additional Parmesan cheese for topping Parmesan cheese list end INSTRUCTIONS list of 7 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). 2. Prepare the Garlic Butter: In a mixing bowl, combine the softened butter, minced garlic, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix until well combined. 3. Slice the Bread: Cut the loaf of bread in half lengthwise. If desired, you can also slice it into smaller pieces for individual servings. 4. Spread the Mixture: Generously spread the garlic butter mixture evenly over the cut sides of the bread. If you like extra cheese, sprinkle additional Parmesan cheese on top. 5. Bake: Place the bread halves on a baking sheet, cut side up, and bake in the preheated oven for about 10-15 minutes, or until the edges are golden and the cheese is melted. 6. Broil for Extra Crispiness: For an extra crispy top, switch the oven to broil and cook for an additional 1-2 minutes, watching closely to prevent burning. 7. Serve: Remove from the oven, slice into portions, and serve warm. Parmesan cheese list end Garlic Parmesan bread is the perfect sidekick to any meal, bringing together the warm, buttery flavor of garlic and cheese. Its easy preparation and delightful taste make it a must-have at gatherings or cozy family dinners!

Parmesan mashed potatoes elevate the classic comfort food by infusing it with the rich, nutty flavor of Parmesan cheese. This delightful twist on traditional mashed potatoes introduces depth that complements the creamy texture of the potato perfectly. Enhanced by a touch of garlic and butter, these mashed potatoes become luxurious side dishes that pair excellently with a variety of main courses, from steak to roasted chicken. Whether served at a casual family dinner or festive holiday table, Parmesan mashed potatoes are sure to be crowd pleasers, adding a gourmet touch to any meal. INGREDIENTS: list of 8 items ? 2 pounds Yukon Gold or Russet potatoes, peeled and quartered ? 4 cloves garlic, peeled ? Salt, to taste ? 1/2 cup heavy cream ? 4 tablespoons unsalted butter ? 1/2 cup grated Parmesan cheese, plus more for topping ? Freshly ground black pepper, to taste ? Fresh chives or parsley, finely chopped (for garnish) list end DIRECTIONS: list of 6 items 1. Cook the Potatoes and Garlic: list of 1 items nesting level 1 ? Place the potatoes and garlic cloves in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes. list end nesting level 1 2. Heat Cream and Butter: list of 1 items nesting level 1 ? While the potatoes are cooking, in a small saucepan, heat the cream and butter over low heat until the butter melts and the mixture is warm. list end nesting level 1 3. Drain and Mash Potatoes: list of 1 items nesting level 1 ? Drain the potatoes and garlic and return them to the hot pot, or place them in a large mixing bowl. Mash the potatoes and garlic until smooth. You can use a potato masher for a chunkier texture or a potato ricer for a smoother consistency. list end nesting level 1 4. Mix with Cream Mixture and Parmesan: list of 1 items nesting level 1 ? Pour the warm cream and butter mixture over the mashed potatoes. Add the grated Parmesan cheese. Stir everything together until well combined and creamy. Season with salt and pepper to taste. list end nesting level 1 5. Optional Baking Step: list of 1 items nesting level 1 ? For a golden top, transfer the mashed potatoes to a baking dish, sprinkle with additional Parmesan cheese, and dot with a bit of butter. Place under a preheated broiler until golden and bubbly, about 2-3 minutes. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Garnish with chopped chives or parsley before serving. list end nesting level 1 list end Parmesan Mashed Potatoes are a decadent upgrade to any dining occasion, offering a creamy texture with a cheesy, flavorful twist that’s both comforting and sophisticated. Whether served plain or baked for a crispy top, these mashed potatoes are a guaranteed delight, enhancing any meal with their rich and creamy goodness.

These Chicken chimichangas are delicious and crispy Mexican-inspired dishes that combine tender, shredded chicken with a flavorful blend of spices, wrapped in a flour tortilla and fried to golden perfection. The contrast between the crunchy exterior and the savory, juicy filling makes every bite a delightful experience. Topped with fresh salsa, sour cream and guacamole, these chimichangas are perfect for a hearty dinner or fun gathering with friends and family. Ingredients: list of 14 items ? 2 cups cooked and shredded chicken ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? 1/2 teaspoon paprika ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/4 cup chicken broth ? 1/2 cup salsa ? 1 cup shredded cheese (cheddar or Mexican blend) ? 6 large flour tortillas ? Vegetable oil, for frying ? Toppings: sour cream, guacamole, salsa, chopped cilantro list end Instructions: list of 5 items 1. Prepare the filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3 minutes. Add the shredded chicken, cumin, chili powder, paprika, salt, and black pepper, stirring to combine. 2. Add liquid ingredients: Pour in the chicken broth and salsa, stirring to mix well. Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove the skillet from heat and stir in the shredded cheese until melted and well combined. 3. Assemble the chimichangas: Lay out a tortilla on a flat surface. Spoon a generous amount of the chicken mixture into the center of the tortilla. Fold in the sides and then roll up the tortilla tightly, securing it with a toothpick if needed. Repeat with the remaining tortillas and filling. 4. Fry the chimichangas: In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully place the chimichangas seam side down into the oil. Fry each chimichanga until golden brown and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels. 5. Serve: Top the chimichangas with your favorite toppings such as sour cream, guacamole, salsa, and chopped cilantro. Serve immediately and enjoy! list end These Chicken Chimichangas are sure to become a favorite in your household, offering a crispy, flavorful meal that’s both satisfying and fun to eat.

Chocolate cake mix cookies are the ultimate quick-fix dessert that combines the best of both worlds - the rich flavor of chocolate cake and the convenience of a cookie. With only a few ingredients, these cookies come together in no time, making them perfect for busy days or last-minute cravings. The result is a batch of soft, fudgy cookies that are slightly chewy on the edges and melt-in-your-mouth tender in the middle. Whether you’re baking for a crowd or just indulging in a sweet treat, these cookies are guaranteed to satisfy any chocolate lover. Ingredients: list of 5 items ? 1 box (15.25 oz) chocolate cake mix ? 1/2 cup vegetable oil ? 2 large eggs ? 1 cup chocolate chips (optional) ? 1 tsp vanilla extract (optional) list end Instructions: list of 5 items 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a large bowl, combine the cake mix, vegetable oil, and eggs. Stir until well combined. If using, fold in the chocolate chips and vanilla extract. 3. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. 4. Bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. 5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. list end Enjoy these simple, irresistible chocolate cookies that come together with just a cake mix!

Tomato Pie Recipe A delicious and rich savory pie that's best made with summer tomatoes at the height of ripeness. Prep Time1hour hr 30minutes mins Cook Time30minutes mins Total Time2hours hrs Course: Pie Cuisine: Southern 开云体育s: 8 Author: Christin Mahrlig Ingredients Pie Dough 2 1/2 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon sugar 1 cup cold unsalted butter, cut into pieces 1/2 cup ice water Filling 2 cups shredded sharp cheddar cheese, about 10 ounces 1 cup mayonnaise 1 tablespoon chopped fresh parsley 2 green onions, white and green parts chopped 1 tablespoon grated Parmesan cheese 1 cup Panko crumbs 1 1/2 pounds tomatoes, sliced 1/2-inch thick Instructions Make pie crust. Combine flour, salt, and sugar in a food processor. Add butter and pulse until the mixture resembles coarse meal, about 10 seconds. Slowly add ice water, pulsing the mixture for no longer than 30 seconds, just until it begins to form a ball. Divide dough ball into 2 pieces and place each on a piece of plastic wrap. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour. Remove dough from refrigerator.. Let the dough rest for several minutes at room temperature and then roll it out on a lightly floured surface until it fits a 9-inch pie plate. Transfer pie crust to pie plate. This is easy to do if you roll the dough on a piece of parchment paper and then just flip it over into the pie pan and peel the paper off. Place tomato slices on paper towels to remove some of the excess moisture. Preheat oven to 425 degrees. In a medium bowl, mix together cheddar cheese, mayonnaise, parsley, green onions, Parmesan cheese, and bread crumbs. Layer 1/2 of the tomatoes in the pie pan. Cover with 1/2 the cheese mixture. Repeat layers. Bake for about 30 minutes or until top of the pie is browned and bubbling. Serve warm. Notes The pie dough recipe makes enough for 2 pie crusts.To make sure the butter is really cold, I like to cut it and then stick it in the freezer for 5 minutes or so.This recipe is best when made with very ripe tomatoes. Recipe Source: adapted from Tupelo Honey Cafe CookbookNutrition Calories: 669kcal Source: Fave Southern Recipes ~~~~~ Rhonda in MO

Napa chicken salad with sesame dressing is a refreshing and flavorful dish that brings together tender chicken, crisp Napa cabbage, and a medley of colorful vegetables, all tossed in a savory sesame dressing. This salad is perfect for a light lunch or dinner, offering a delightful crunch with every bite and a burst of umami from the sesame-infused dressing. The combination of textures and flavors makes this salad satisfying and nourishing, while the sesame dressing adds a nutty richness that ties everything together beautifully. Whether you’re meal-prepping for the week or looking for a quick, healthy meal, this Napa Chicken Salad is sure to become a favorite. INGREDIENTS: For the Salad: list of 8 items ? 2 cups cooked chicken breast, shredded or diced ? 4 cups Napa cabbage, thinly sliced ? 1 red bell pepper, julienned ? 1 carrot, shredded ? 2 green onions, sliced ? 1/2 cup edamame, shelled and cooked ? 1/4 cup cilantro leaves, chopped (optional) ? 1 tablespoon sesame seeds, toasted list end For the Sesame Dressing: list of 9 items ? 3 tablespoons soy sauce ? 2 tablespoons rice vinegar ? 1 tablespoon sesame oil ? 1 tablespoon honey ? 1 tablespoon toasted sesame seeds ? 1 teaspoon ginger, minced ? 1 garlic clove, minced ? 2 tablespoons vegetable oil ? Juice of 1 lime list end INSTRUCTIONS: list of 5 items 1. Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, toasted sesame seeds, minced ginger, minced garlic, vegetable oil, and lime juice until well combined. Set aside. 2. Assemble the salad: In a large bowl, combine the shredded chicken, Napa cabbage, red bell pepper, carrot, green onions, edamame, and cilantro (if using). Toss to mix the ingredients evenly. 3. Dress the salad: Pour the sesame dressing over the salad and toss again to ensure everything is well coated. 4. Serve: Transfer the salad to a serving dish and sprinkle with toasted sesame seeds for added crunch and flavor. 5. Enjoy: Serve immediately or refrigerate for up to a few hours to allow the flavors to meld. This salad is best enjoyed fresh, but it can also be made ahead for a quick, nutritious meal. list end

The Reuben sandwich is a classic American deli favorite that’s packed with bold, savory flavors. This hearty sandwich features layers of tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian or Thousand Island dressing, all tucked between slices of buttered, crispy rye bread. The combination of textures and tastes—from the crunch of the bread to the richness of the corned beef and the zing of the sauerkraut—makes the Reuben an irresistible treat. Perfect for lunch or a quick dinner, this sandwich is easy to prepare and delivers a satisfying, nostalgic bite that’s sure to please any sandwich lover. INGREDIENTS: list of 6 items ? 8 slices rye bread ? 1/2 pound corned beef, thinly sliced ? 8 slices Swiss cheese ? 1 cup sauerkraut, drained ? 1/4 cup Russian or Thousand Island dressing ? 2 tablespoons unsalted butter, softened list end INSTRUCTIONS: list of 4 items 1. Prepare the Bread: list of 1 items nesting level 1 ? Spread a thin layer of softened butter on one side of each slice of rye bread. list end nesting level 1 2. Assemble the Sandwiches: list of 3 items nesting level 1 ? On the unbuttered side of four slices of bread, spread a generous layer of Russian or Thousand Island dressing. ? Layer the sliced corned beef, Swiss cheese, and sauerkraut on top of the dressing. ? Top with the remaining slices of bread, buttered side out, to form a sandwich. list end nesting level 1 3. Grill the Sandwiches: list of 2 items nesting level 1 ? Heat a large skillet or griddle over medium heat. ? Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. list end nesting level 1 4. Serve: list of 1 items nesting level 1 ? Slice the sandwiches in half and serve hot, with a pickle on the side if desired. list end nesting level 1 list end Enjoy your delicious and satisfying Reuben Sandwich, a perfect combination of flavors that’s sure to become a favorite!

Linguini with clam sauce is a classic Italian-American dish that beautifully balances simplicity with bold flavors. Briny clams, fragrant garlic, and fresh herbs come together in a savory white wine sauce that’s light yet rich. This dish is perfect for a quick weeknight dinner or a special occasion. The linguini is tossed in the sauce, absorbing all the delicious flavors of the sea, while a sprinkle of fresh parsley and a squeeze of lemon brighten every bite. It’s a satisfying, elegant meal that can be made in less than 30 minutes. INGREDIENTS: list of 11 items ? 1 lb linguini ? 3 tbsp olive oil ? 4 cloves garlic, minced ? 1/4 tsp red pepper flakes (optional) ? 1 cup dry white wine ? 2 dozen littleneck clams, scrubbed ? 1/2 cup clam juice (bottled or from steamed clams) ? 2 tbsp unsalted butter ? 1/4 cup fresh parsley, chopped ? Salt and black pepper, to taste ? Lemon wedges, for serving list end INSTRUCTIONS: list of 6 items 1. Cook the linguini: In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside. 2. Prepare the clam sauce: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. 3. Add the wine and clams: Pour in the white wine and bring to a simmer. Add the clams, cover, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open. 4. Finish the sauce: Once the clams have opened, add the clam juice and butter to the pan. Stir until the butter is melted and the sauce is combined. Season with salt and black pepper to taste. 5. Combine the pasta and sauce: Add the cooked linguini to the skillet, tossing to coat the pasta evenly in the sauce. Allow the pasta to absorb some of the sauce for about 2 minutes. 6. Serve: Remove from heat and stir in the chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the pasta. list end Enjoy your delicious Linguini with Clam Sauce!

Baked Brie with Bacon and Apples 4.42 from 17 votes Ingredients 3 strips bacon 1 apple diced 2 tablespoon butter 2 tablespoon brown sugar ? teaspoon kosher salt 8 oz brie cheese ? teaspoon cinnamon Instructions Dice bacon and cook over medium heat until brown, about 7-8 minutes. Drain bacon on paper towels and set aside. Melt butter over medium heat and add diced apples. Cook apples about 2 minutes and then add cinnamon, salt and brown sugar. Cook apples additional 2 minutes, or until tender. Slice rind off top of brie and place brie on parchment paper in baking pan. Bake brie in preheated 325 degree oven for 8-10 minutes. Slide baked brie on parchment paper onto serving dish and top with apple mixture and then bacon. Surround brie with water crackers, baguette slices or other breads. Source: Fave Southern Recipes ~~~~~ Rhonda in MO

Tater Tot Enchilada Bake This Tater Tot Enchilada Bake is a family favorite dinner (that isn't spicy hot.) It's like a tater tot taco! Simple and easy ingredients! CourseMain Course CuisineAmerican Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s6 Calories604kcal AuthorBrandie @ The Country Cook Ingredients 1 pound ground beef 1 medium yellow onion, finely chopped 2 cloves garlic, minced 2 Tablespoons fajita seasoning 4 cups frozen tater tots (about 1/2 bag) 10 ounce can mild red enchilada sauce 2 cups shredded pepper jack cheese 1 cup shredded cheddar cheese, optional 2.25 ounce can sliced black olive,s drained sliced green onions, diced tomatoes and sour cream Instructions Preheat oven to 350F degrees. In a large skillet, over medium heat, brown ground beef along with onion and garlic. Once browned, drain excess grease then return meat to skillet. Next, sprinkle two tablespoons fajita seasoning onto beef. Stir well (keep skillet on a medium-low heat) Then pour in enchilada sauce. Stir well. Add frozen tater tots. Gently stir until the tater tots are coated with sauce. Turn off heat. Transfer mixture into a 9x13-inch (ungreased) baking dish. Make sure it is evenly spread out. Sprinkle cheese all over tater tot mixture. Top with sliced black olives. Bake uncovered for 15-20 minutes. Cheese should be melted and tater tots should be golden brown. Notes Serve with diced green onions, chopped tomatoes and a dollop of sour cream!Nutrition Calories: 604kcal | Carbohydrates: 28g | Protein: 29g | Fat: 41g | Sodium: 1381mg | Fiber: 3g | Sugar: 4g Source: Fave Southern Recies ~~~~~ Rhonda in MO

Baltimore peach cake is a cherished summer treat in the Mid-Atlantic region, particularly in Baltimore, where this sweet, yeasty cake topped with fresh, juicy peaches is a staple at local bakeries. The cake’s origins trace back to the city’s German-American community, blending rich dough with the season’s ripest peaches to create a dessert that’s both comforting and vibrant. The result is a tender, slightly sweet cake with a soft crumb, complemented by the natural sweetness and slight tartness of the peaches. It’s best enjoyed slightly warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. INGREDIENTS: list of 11 items ? 1 cup whole milk, warmed ? 2 ? teaspoons active dry yeast ? ? cup granulated sugar ? 4 tablespoons unsalted butter, melted and cooled ? 1 large egg, room temperature ? 3 ? cups all-purpose flour ? ? teaspoon salt ? 6-8 ripe peaches, peeled, pitted, and sliced ? ? cup light brown sugar ? 1 teaspoon ground cinnamon ? 2 tablespoons unsalted butter, melted (for brushing) list end INSTRUCTIONS: list of 5 items 1. Prepare the Dough: list of 4 items nesting level 1 ? In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes, until the yeast becomes foamy. ? In a large mixing bowl, combine the sugar, melted butter, and egg. Mix well until combined. Add the yeast mixture and stir to combine. ? Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. ? Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1 ? hours, or until doubled in size. list end nesting level 1 2. Prepare the Peaches: list of 1 items nesting level 1 ? While the dough is rising, slice the peaches and set them aside. In a small bowl, mix the light brown sugar and cinnamon together. list end nesting level 1 3. Assemble the Cake: list of 4 items nesting level 1 ? Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or a large round cake pan. ? Punch down the risen dough and press it into the prepared pan, spreading it evenly to cover the bottom. ? Arrange the peach slices over the dough in a single layer. Sprinkle the cinnamon-sugar mixture evenly over the peaches. ? Let the assembled cake sit for about 20 minutes to allow the dough to rise slightly. list end nesting level 1 4. Bake the Cake: list of 2 items nesting level 1 ? Bake the cake in the preheated oven for 25-30 minutes, or until the edges are golden and the peaches are tender. ? Once baked, remove the cake from the oven and brush the melted butter over the top for a glossy finish. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Allow the cake to cool slightly before slicing and serving. Enjoy it warm or at room temperature, plain or with a scoop of ice cream or whipped cream. list end nesting level 1 list end

Yield: 8 biscuitsGarlic Cheese Biscuits Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Garlic cheese biscuits are the perfect savory side dish to any meal! They’re buttery, cheesy, packed with flavor, and a variation on my popular classic butter biscuits. Ingredients 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface 10 grams (1 tablespoon) baking powder ? teaspoon baking soda 1 ? teaspoons kosher salt ? teaspoon garlic powder 1 ? tablespoons fresh minced rosemary 1 ? tablespoons fresh minced thyme 200 grams (2 cups) shredded cheddar cheese, plus more for sprinkling on top if desired 85 grams (6 tablespoons) unsalted butter, cold 240 grams (1 cup, 240 milliliters) buttermilk, cold InstructionsPREP: Position an oven rack to the center position and preheat to 450°F/230°C. Spray a cast iron pan (or cake pan) with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat. Measure out all ingredients. Dice the butter into small cubes. Keep the butter and buttermilk in the refrigerator until ready to use.TO MAKE THE BISCUITS: In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), baking powder (1 tablespoon), baking soda (? teaspoon), salt (1 ? teaspoon), garlic powder (? teaspoon), rosemary (1 ? tablespoons), and thyme (1 ? tablespoons). Add the cold diced butter (85 grams/ 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry cutter or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half. Add in the cheddar cheese (200 grams/ 2 cups) and toss to combine. Add the cold buttermilk (240 grams/ 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky. Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass. Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits. Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits. Place the biscuits in the prepared cast iron pan or baking sheet with the edges touching so they will rise up against each other. If desired, sprinkle a little extra cheese on top. As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat. Bake at 450°F/230°C for 20-22 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. Optional: Brush biscuits with 2 tablespoons melted butter mixed with ? teaspoon garlic powder. Notes Gluten-Free Biscuits: swap the all-purpose flour with a gluten-free flour blend. Vegan Option: swap the cheese and butter for a non-dairy alternative. For the buttermilk, swap it for a non-dairy cream and stir in 5 grams (about 1 teaspoon) lemon juice. Source: Baker Bettie ~~~~~ Rhonda in MO

Yield: 12 servingsNo-Bake Lemon Raspberry Cheesecake This lemon raspberry cheesecake is creamy and delicious without the need for a water bath! It has a lemon cheesecake filling, raspberry swirl topping, and crunchy graham cracker crust. IngredientsFor the Crust 200 grams (7 ounces, about 2 cups once made into crumbs) graham crackers 50 grams (? cup) granulated sugar 113 grams (? cup, 1 stick) unsalted butter, meltedFor the Cheesecake Filling 170 grams (6 ounces) fresh raspberries 470 grams (2 cups, 480 milliliters) heavy cream, very cold 452 grams (2 cups, 16 ounces) cream cheese, room temperature 80 grams (? cup) powdered sugar 1 teaspoon vanilla extract 2 tablespoons lemon zest, about 2 whole lemons ? cup fresh lemon juice, about 2 whole lemons InstructionsMake the Crust Place the graham crackers (200 grams/ 7 ounces) into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a zip top bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl. Stir in the granulated sugar (50 grams/ ? cup) and the melted butter (113 grams/ ? cup) until all of the crumbs are completely coated with butter. Firmly press the cookie crumb mixture into the bottom of a 9 inch (23 cm) springform pan or pie plate and about 1 inch (2.5 cm) up the sides. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer. Place it in the refrigerator for about at least 10 minutes to firm up before filling.Make the Cheesecake Filling Rinse and then pureé the fresh raspberries (170 grams/ 6 ounces) in a food processor or smash with a fork until fully mashed. If desired, strain the fruit to remove the seeds. I prefer to do this for a silkier texture. Set aside. Place the cold heavy cream (470 grams/ 2 cups) in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer. Begin whipping on medium speed and then high speed until stiff peaks are formed. Set aside. In a separate bowl using a hand mixer, whip the room temperature cream cheese (452 grams, 2 cups) until soft and light. Add the powdered sugar (80 grams, ? cup) vanilla extract (1 teaspoon), lemon zest (2 tablespoons), and lemon juice (? cup) and whip together until combined. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Pour the filling into the springform pan or pie plate and smooth out with a rubber spatula. Gently dollop the pureéd raspberries over the cheesecake filling and using a butter knife or toothpick, swirl the 2 together. Loosely cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight before un-molding and slicing. Source: Baker Bettie ~~~~~ Rhonda in MO

This pecan-maple pie is the ultimate dessert for fall, offering the warmth and sweetness of pure maple syrup combined with the rich, nutty flavor of toasted pecans. Unlike traditional pecan pie, this version uses maple syrup as the main sweetener, giving it deep, complex flavor that perfectly complements the buttery, flaky crust. The filling is rich and gooey, with a hint of vanilla and cinnamon for added depth. This pie is sure to become a family favorite at holiday gatherings or whenever you’re craving a slice of indulgent sweetness. INGREDIENTS: list of 10 items ? 1 unbaked pie crust (homemade or store-bought) ? 1 cup pure maple syrup ? 3/4 cup brown sugar, packed ? 1/4 cup unsalted butter, melted ? 3 large eggs ? 1 tablespoon all-purpose flour ? 1 teaspoon vanilla extract ? 1/4 teaspoon ground cinnamon ? 1/4 teaspoon salt ? 1 1/2 cups pecan halves list end INSTRUCTIONS: list of 7 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). 2. Prepare the crust: Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Place the pie crust in the fridge to chill while preparing the filling. 3. Make the filling: In a large mixing bowl, whisk together the maple syrup, brown sugar, melted butter, and eggs until well combined. Add the flour, vanilla, cinnamon, and salt, and whisk until smooth. 4. Add the pecans: Stir in the pecan halves, making sure they are well coated in the filling mixture. 5. Assemble the pie: Pour the pecan filling into the chilled pie crust, spreading it evenly. 6. Bake the pie: Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil during baking. 7. Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. list end Enjoy this decadent pecan-maple pie as the perfect finish to any meal!