开云体育

Antipasto squares are delicious, savory appetizers that bring together all the classic flavor of an Italian antipasto platter in one convenient, easy-to-make dish. Layers of deli meat, cheese, roasted pepper and olives are nestled in between flaky crescent dough, creating buttery, golden crusts with hearty and flavorful filling. These squares are perfect for parties, picnics or casual gatherings, offering crowd-pleasing blends of texture and flavor in every bite. INGREDIENTS: list of 13 items ? 2 cans refrigerated crescent roll dough ? 1/4 lb ham, thinly sliced ? 1/4 lb salami, thinly sliced ? 1/4 lb pepperoni, thinly sliced ? 1/4 lb provolone cheese, sliced ? 1/4 lb mozzarella cheese, sliced ? 1/4 cup roasted red peppers, sliced ? 1/4 cup black or green olives, sliced ? 3 large eggs ? 1 tbsp grated Parmesan cheese ? 1 tbsp olive oil ? 1 tsp Italian seasoning ? Salt and pepper to taste list end INSTRUCTIONS: list of 8 items 1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. 2. Unroll one can of crescent roll dough and press it into the bottom of the baking dish to form the base. 3. Layer the ham, salami, pepperoni, provolone, and mozzarella evenly over the dough. Add the roasted red peppers and olives on top of the cheese. 4. In a small bowl, whisk 2 of the eggs and pour them evenly over the layers. 5. Unroll the second can of crescent roll dough and carefully place it over the top, pressing the edges to seal. 6. In another small bowl, whisk the remaining egg with the Parmesan cheese, olive oil, and Italian seasoning. Brush this mixture over the top layer of dough. 7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the dough is cooked through. 8. Allow the antipasto squares to cool for 10 minutes before slicing into squares and serving. list end These Antipasto Squares are perfect for any occasion, with a satisfying combination of meats, cheeses, and veggies encased in buttery, flaky dough!

These spicy beef tacos are bold, flavorful twists on classic favorites. The beef is seasoned with a blend of spices, including chili powder, cumin and paprika, creating perfectly balanced heat that satisfies without overwhelming. Combined with fresh toppings, like crisp lettuce, juicy tomato and creamy avocado, these tacos are perfect for quick weeknight meals or fun dinners with friends. Whether you like to keep it simple or load them up with all the fixings, these tacos are sure to be hits. INGREDIENTS: list of 17 items ? 1 lb ground beef ? 1 small onion, finely chopped ? 3 cloves garlic, minced ? 2 tbsp chili powder ? 1 tsp cumin ? 1 tsp paprika ? 1/2 tsp crushed red pepper flakes (optional for extra heat) ? 1/2 tsp ground coriander ? Salt and pepper to taste ? 1/2 cup water or beef broth ? 8 taco shells or small tortillas ? Shredded lettuce ? Diced tomatoes ? Diced avocado ? Shredded cheese (cheddar, Monterey jack, or a blend) ? Sour cream ? Salsa or hot sauce list end INSTRUCTIONS: list of 6 items 1. In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. 2. Add the chopped onion and garlic to the beef and sauté for 3-4 minutes until softened and fragrant. 3. Stir in the chili powder, cumin, paprika, crushed red pepper flakes, coriander, salt, and pepper. Cook for 1 minute, allowing the spices to toast and become aromatic. 4. Pour in the water or beef broth, stirring to combine. Let the mixture simmer for 5-7 minutes until slightly thickened. 5. Warm the taco shells or tortillas according to package instructions. 6. To assemble, spoon the spicy beef mixture into the taco shells. Top with shredded lettuce, diced tomatoes, avocado, cheese, sour cream, and salsa or hot sauce as desired. list end Serve immediately and enjoy!

Cherry dump cake is the epitome of simple, delicious baking that requires minimal effort but delivers maximum flavor. This dessert is perfect for last-minute gatherings or when you need a sweet treat without the hassle of extensive preparation. Essentially, the recipe involves “dumping” ingredients into a baking dish, starting with a layer of cherry pie filling, followed by a dry cake mix, and finished with dollops of butter. The result is a delightful concoction that offers the richness of cake with the tartness of cherries, all melded together into a crusty top and gooey bottom. Serve it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, to make it truly irresistible. INGREDIENTS: list of 4 items ? 1 can (21 ounces) cherry pie filling ? 1 box (about 15.25 ounces) yellow cake mix ? 1/2 cup unsalted butter, cut into small pieces ? Optional: 1/2 cup chopped nuts (such as almonds or pecans) for added texture list end DIRECTIONS: list of 6 items 1. Preheat the oven and prepare the baking dish: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray. list end nesting level 1 2. Layer the cherry pie filling: list of 1 items nesting level 1 ? Spread the cherry pie filling evenly across the bottom of the prepared baking dish. Make sure the surface is level so the subsequent layers cook evenly. list end nesting level 1 3. Add the cake mix: list of 1 items nesting level 1 ? Sprinkle the dry cake mix evenly over the cherry pie filling. Do not mix. Ensure the cake mix covers the filling completely. list end nesting level 1 4. Add the butter and nuts: list of 1 items nesting level 1 ? Distribute the pieces of butter evenly over the surface of the cake mix. If using, sprinkle the chopped nuts over the top. list end nesting level 1 5. Bake the dump cake: list of 1 items nesting level 1 ? Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the filling is bubbly around the edges. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Allow the cake to cool slightly before serving. It’s best enjoyed warm, with vanilla ice cream or whipped cream on the side for extra indulgence. list end nesting level 1 list end Cherry Dump Cake is a wonderfully easy dessert that looks as festive as it tastes. It’s a perfect dish for any occasion where you want to impress without stress. The blend of sweet cherries and rich cake topped with a crunchy layer makes each bite a delightful experience.

This apple-cranberry-cashew salad is the perfect balance of sweet, tangy and nutty flavor, making it an excellent choice for any occasion, from casual lunches to festive gatherings. Crisp apple slices and tart, dried cranberries pair beautifully with the crunch of roasted cashews, all tossed in light, slightly sweet honey vinaigrette. The combination of texture and flavor creates a refreshing dish that’s both satisfying and nutritious. Serve it as a standalone meal or side dish to complement roasted meat or hearty soups. INGREDIENTS: list of 6 items ? 6 cups mixed greens (spinach, arugula, or baby kale work well) ? 1 large apple, thinly sliced (Granny Smith or Honeycrisp recommended) ? ? cup dried cranberries ? ? cup roasted cashews ? ? cup crumbled feta or goat cheese (optional) ? 2 tablespoons red onion, thinly sliced (optional) list end Honey Vinaigrette: list of 5 items ? 3 tablespoons olive oil ? 2 tablespoons apple cider vinegar ? 1 tablespoon honey ? 1 teaspoon Dijon mustard ? Salt and pepper, to taste list end INSTRUCTIONS: list of 4 items 1. Prepare the Salad Base: In a large salad bowl, combine the mixed greens, apple slices, dried cranberries, roasted cashews, and any optional ingredients like cheese or red onion. 2. Make the Vinaigrette: In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined. 3. Toss the Salad: Drizzle the vinaigrette over the salad ingredients and toss gently to coat evenly. 4. Serve: Transfer to a serving dish or plate, and enjoy immediately for the best flavor and texture. list end This salad is easy to customize—try swapping cashews for walnuts, or adding pomegranate seeds for an extra burst of flavor!

Apple cinnamon cupcakes are perfect blends of warm, comforting spices and the natural sweetness of apple, making them ideal treats for fall or any time of year. These moist and tender cupcakes are bursting with apple flavor and a hint of cinnamon, giving them that cozy, homemade feel. Topped with luscious cream cheese frosting or dusting of cinnamon sugar, these cupcakes make delightful desserts for family gatherings, parties or sweet afternoon snacks. Each bite is a delicious combination of fruity and spiced goodness! Ingredients: list of 13 items ? 1 1/2 cups all-purpose flour ? 1 teaspoon baking powder ? 1/2 teaspoon baking soda ? 1/2 teaspoon salt ? 1 teaspoon ground cinnamon ? 1/4 teaspoon ground nutmeg ? 1/2 cup unsalted butter, softened ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 2 large eggs ? 1 teaspoon vanilla extract ? 1/2 cup applesauce ? 1 1/2 cups peeled and finely chopped apples (Granny Smith or Honeycrisp) list end For the Frosting (optional): list of 5 items ? 8 oz cream cheese, softened ? 1/2 cup unsalted butter, softened ? 2 cups powdered sugar ? 1 teaspoon vanilla extract ? Cinnamon sugar for dusting (optional) list end Instructions: list of 6 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. 2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. Cream the Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and applesauce. 4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped apples. 5. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. 6. Prepare the Frosting (Optional): In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined. Spread or pipe the frosting onto the cooled cupcakes. For extra flavor, dust the tops with a sprinkle of cinnamon sugar. list end These Apple Cinnamon Cupcakes are a wonderful combination of sweet apples, warm spices, and a light, tender crumb—making them the perfect fall-inspired treat!

This Mexican quiche is a flavorful and hearty dish that combines the best of two beloved cuisines - Mexican and French. With a crisp, golden crust and creamy, cheesy filling, this quiche is elevated with classic Mexican ingredients, like chili, cilantro and cumin. The combination of eggs, cheese and a mix of sauteed vegetables or meat like chorizo or chicken gives the quiche its rich, savory flavor, while the addition of fresh salsa or guacamole on top offers zesty contrast. Perfect for brunch, lunch or even dinner, this dish is both versatile and satisfying, offering a fun twist on the traditional quiche. INGREDIENTS: list of 19 items ? 1 pre-made pie crust (or homemade, if preferred) ? 1 tbsp olive oil ? 1 small onion, finely chopped ? 1 bell pepper (red or green), diced ? 1 small zucchini, diced ? 1-2 fresh jalape?o peppers, finely chopped (optional, for heat) ? 1/2 cup cooked and crumbled chorizo or cooked chicken (optional) ? 1 cup shredded sharp cheddar cheese ? 1 cup shredded Monterey Jack cheese ? 1/2 cup canned black beans, drained and rinsed (optional) ? 8 large eggs ? 1/2 cup heavy cream or milk ? 1 tsp ground cumin ? 1 tsp chili powder ? Salt and pepper to taste ? 1/4 cup chopped fresh cilantro ? 1/4 cup salsa (optional, for serving) ? Sour cream (optional, for serving) ? Guacamole (optional, for serving) list end INSTRUCTIONS: list of 5 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, crimping the edges as needed. If using a store-bought crust, you can blind-bake it for about 10 minutes to prevent it from becoming soggy. 2. Cook the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and zucchini (and jalape?os, if using), and sauté for 5-7 minutes, until softened. If you’re adding chorizo or chicken, cook it in the same pan until browned and cooked through. Remove from heat and set aside to cool slightly. 3. Make the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream (or milk), cumin, chili powder, salt, and pepper until well combined. Stir in the shredded cheeses, black beans (if using), and the sautéed vegetable mixture. Finally, fold in the chopped cilantro. 4. Assemble the Quiche: Pour the egg mixture into the prepared pie crust. Use a spatula to spread the filling evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and a knife inserted into the center comes out clean. The top should be golden brown. 5. Serve: Let the quiche cool for about 5 minutes before slicing. Serve warm or at room temperature, topped with salsa, sour cream, and guacamole, if desired. list end Enjoy this Mexican-inspired quiche as a savory breakfast or brunch dish, or pair it with a simple salad for a complete meal. It’s sure to become a new favorite in your recipe rotation!

Smoked salmon pinwheels are deliciously elegant appetizers that bring a touch of sophistication to any gathering. These bite-sized treats combine creamy, tangy spread with savory smoked salmon, all wrapped in a soft tortilla or flatbread. They’re incredibly easy to assemble and can be made ahead of time, making them perfect choices for parties, brunches or light lunches. With vibrant color and delightful flavor, these pinwheels are not only visually appealing but also packed with nutrition, making them hits for both casual and formal occasions. INGREDIENTS list of 8 items ? 4 large flour tortillas or spinach wraps ? 8 ounces cream cheese, softened ? 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) ? 1 tablespoon lemon juice ? 1 teaspoon capers, chopped (optional) ? 8 ounces smoked salmon, sliced ? 1 cup fresh arugula or spinach ? Optional: thinly sliced cucumber or red onion for added crunch list end INSTRUCTIONS list of 6 items 1. Prepare the Cream Cheese Spread: In a medium bowl, mix together the softened cream cheese, chopped dill, lemon juice, and capers (if using) until well combined. 2. Spread the Mixture: Lay a tortilla or wrap flat on a clean surface. Spread an even layer of the cream cheese mixture over the entire surface, leaving a small border around the edges. 3. Layer with Salmon and Greens: Place slices of smoked salmon on top of the cream cheese spread. Add a layer of fresh arugula or spinach, and any additional toppings like cucumber or red onion. 4. Roll It Up: Starting from one end, carefully roll the tortilla tightly into a log shape. Make sure to keep the filling intact as you roll. 5. Slice the Pinwheels: Once rolled, use a sharp knife to slice the log into 1-inch wide pinwheels. Arrange them on a platter, cut side up. 6. Serve: Enjoy your Smoked Salmon Pinwheels immediately or cover them with plastic wrap and refrigerate for up to 2 hours before serving. list end These elegant pinwheels are sure to impress your guests and make any occasion feel special!

Bow ties with Gorgonzola sauce is a luxurious, creamy pasta dish that’s both comforting and full of bold flavors. The gorgonzola cheese melts into a velvety sauce that coats the bow tie pasta perfectly, delivering a delightful balance of richness and tanginess. The addition of garlic and a touch of cream brings a smooth, decadent texture, while freshly cracked pepper adds a bit of spice to cut through the richness. This simple yet indulgent dish is perfect for a quick weeknight dinner or an elegant meal to impress guests. Serve it with a crisp green salad or roasted vegetables for a complete meal. INGREDIENTS: list of 8 items ? 12 oz bow tie (farfalle) pasta ? 2 tablespoons butter ? 2 garlic cloves, minced ? 1 cup heavy cream ? 4 oz gorgonzola cheese, crumbled ? 1/4 cup grated Parmesan cheese ? Salt and freshly cracked black pepper, to taste ? 1 tablespoon fresh parsley, chopped (optional, for garnish) list end INSTRUCTIONS: list of 6 items 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Drain and set aside. 2. Make the sauce: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. 3. Add the cream: Stir in the heavy cream and bring it to a gentle simmer. Cook for 3-4 minutes, allowing the cream to thicken slightly. 4. Melt the gorgonzola: Add the crumbled gorgonzola cheese to the skillet, stirring until it melts into the sauce. Stir in the grated Parmesan cheese and continue to simmer for another 2-3 minutes, until the sauce is smooth and creamy. Season with salt and freshly cracked black pepper to taste. 5. Combine the pasta and sauce: Add the cooked bow tie pasta to the skillet with the gorgonzola sauce. Toss until the pasta is fully coated in the sauce. 6. Serve: Transfer the pasta to serving bowls and garnish with chopped parsley, if desired. list end Enjoy your Bow Ties with Gorgonzola Sauce as a rich, satisfying meal, perfect for any cheese lover!

Easy Coconut Shrimp 5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 82 reviews Author: Sally Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: serves 4 Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying. Ingredients 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 large eggs, beaten 3/4 cup Panko bread crumbs 1 cup sweetened shredded coconut 1 pound raw large shrimp, peeled and deveined with tails attached 3–4 Tablespoons vegetable oil or coconut oil (or olive oil)* optional for topping: 1 Tablespoon finely chopped cilantro开云体育 Sauce (Optional) 3 Tablespoons Thai chili sauce 6 Tablespoons orange, peach, or apricot jam or preserves Instructions Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp. Cover and store leftover shrimp in the refrigerator for up to 3 days. Notes Freezing Instructions: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350°F (177°C) oven or until thawed and warm. Special Tools (affiliate links): Glass Mixing Bowls | Large Skillet | Tongs Shrimp: Large + raw shrimp with tails attached are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired. Can I use frozen cooked shrimp? Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed. Oil: I prefer frying the coconut shrimp in coconut oil for the best taste. You need enough to coat the bottom of your skillet, usually about 3 Tablespoons or close to 4. 开云体育 Sauce: We’ve also tried and loved this dipping sauce too. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Honey Garlic Soy Glazed Salmon 5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 37 reviews Author: Sally Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: serves 4 This simple baked salmon is smothered with a 5-ingredient salty-sweet glaze and is ready in under 35 minutes! Ingredients 4 salmon fillets, about 6 ounces (170g) each 1/3 cup (80ml) reduced sodium soy sauce (or regular) 1/3 cup (113g) honey 1 Tablespoon (15ml) sesame oil (or olive oil) 3 garlic cloves, minced (or 2 teaspoons jarred/minced) 1 teaspoon peeled minced fresh ginger optional for garnish: chopped green onion and/or sesame seeds Instructions Marinate the salmon: Place salmon fillets into a large zippered food storage bag or shallow dish/container. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture (just eyeball it) over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours. Meanwhile, preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside. Line the marinated salmon fillets on the baking sheet, skin side down. You can hold onto this used marinade—see step 5. Bake salmon for 15–20 minutes or until done, which is 10 minutes per inch thickness measured from the thickest part of the fillet. (Salmon is considered done when an instant read thermometer reads the center of the thickest part as at least 145°F (63°C).) Feel free to turn your oven to broil for the last minute to really crisp the edges. Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can add the remaining (used) marinade as well. Bring to a boil, and then reduce heat to medium-low and simmer for 3–4 minutes or until slightly thickened. Keep a close eye on it because it can quickly burn. It will bubble up a lot as it reduces. Remove from heat. Drizzle thickened glaze over baked salmon and serve with optional garnish. Leftovers keep well in the refrigerator for a few days. Reheat to your liking. Notes Make Ahead Instructions: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. Special Tools (affiliate links): Glass Containers | Glass Mixing Bowl | Whisk | Baking Sheet | Silicone Baking Mat, Parchment Paper, or Foil | Instant Read Thermometer | Small Saucepan Sides: To complete the meal, serve the salmon with steamed broccoli and rice. Both are excellent with glaze drizzled on top. You can cook both as the salmon bakes. Can I use frozen salmon? Yes, you can use frozen uncooked salmon fillets. Thaw completely before using. Can I replace salmon with chicken? Yes, you can replace the salmon with boneless chicken breasts or thighs and increase the bake time until the chicken is cooked through. Marinate the chicken for closer to 1 hour instead of just 15 minutes. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Baked Pineapple Teriyaki Chicken 5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 25 reviews Author: Sally Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: serves 4 Ready in under an hour, baked pineapple teriyaki chicken is a quick dinner recipe for busy nights. The thick and delicious homemade teriyaki sauce adds tons of fresh, bold flavor—and you control the ingredients, sodium, and spice. Serve with rice or quinoa and vegetables for a wholesome meal. Ingredients 1 Tablespoon cornstarch 1 Tablespoon room-temperature water 1/4 cup (50g) light or dark brown sugar 2 Tablespoons (43g) honey 1/2 cup (120ml) soy sauce 1/4 cup (60ml) apple cider vinegar 1 garlic clove, minced 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger) 1/4 teaspoon freshly ground black pepper 4 skinless boneless chicken breasts (about 2 lbs. total) 1 cup (175–190g) fresh or canned pineapple chunks* optional: chopped scallion/green onion and sesame seeds, for garnish Instructions Use a fork to whisk the cornstarch and water together in a small bowl. It will be a thick, milky liquid. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a small saucepan over low heat. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 2 minutes, or until the sauce coats the back of a spoon and is the consistency of maple syrup. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken. Meanwhile, preheat oven to 400°F (204°C). Lightly grease a 2–3-quart baking dish, such as a 10-inch baking pan, 11×7-inch baking pan, shallow 9×13-inch pan, or 10-inch cast iron skillet. In the photos, I used this exact pan. Set aside. Pat the chicken dry with paper towels. Arrange in the prepared pan. Add the pineapples on top and all around the chicken. Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed. Bake uncovered for 30–32 minutes or until the chicken is completely cooked through (internal temperature should be at least 165°F (74°C)). This is optional: at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more sauce they’ll soak up. You can also cut up the chicken prior to cooking. Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days. Notes Make Ahead Instructions: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish and chicken through step 3, cover the pan tightly, and keep in the refrigerator for up to 1 day. Bring to room temperature, and then bake as directed. Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Saucepan | Casserole Dish (any similar size will work; I used this pan in photos) | Pastry Brush For a rounded out meal, serve with broccoli, rice, quinoa, baked sweet potatoes, or anything to soak up the delicious teriyaki sauce. Pineapple: You can use fresh, canned (drained), or even frozen pineapple. If using frozen, thaw and pat dry first. You can also skip the pineapple altogether if desired, or replace with 1 cup sliced red bell pepper. Slight updates in 2025: I increased the sauce’s boiling time from 1 minute to 2 minutes to allow for a thicker sauce. You will also pat the chicken dry, which helps the sauce coat it easier. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Sesame Chicken Kabobs Yield: 6 servings Prep: 2hours hours 30minutes minutes Cook: 20minutes minutes Total: 2hours hours 50minutes minutes Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY! 5 stars (27 ratings) Ingredients ? cup reduced sodium soy sauce 3 tablespoons ketchup 2 tablespoons honey 1 tablespoon toasted sesame oil 1 tablespoon Dijon mustard 1 tablespoon rice wine vinegar 1 tablespoon freshly grated ginger 3 cloves garlic, minced 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1 ? tablespoons canola oil Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds Instructions In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Preheat grill to medium heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired. Source: Damn Delicious ~~~~~ Rhonda in MO

Chicken Fried Rice Yield: 4 servings Prep: 15minutes minutes Cook: 30minutes minutes Total: 45minutes minutes Comes together so quickly with leftover rice! Made with chicken, eggs, vegetables and white or brown rice. SO GOOD. 5 stars (15 ratings) Ingredients ? cup oyster sauce 2 tablespoons rice vinegar ? teaspoon crushed red pepper flakes 1 pound boneless, skinless chicken thighs, cut into bite-size pieces Kosher salt and freshly ground black pepper, to taste 2 tablespoons vegetable oil, divided 1 small onion, diced 1 (3.5-ounce) package shiitake mushrooms, stemmed and choppped 2 medium carrots, diced 3 cloves garlic, minced 1 tablespoon freshly grated ginger ? cup frozen green peas 1 tablespoon toasted sesame oil 4 cups leftover white or brown rice 3 large eggs, beaten 2 green onions, thinly sliced 2 teaspoons toasted sesame seeds Instructions In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside. Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in green peas until heated through, about 1-2 minutes; set aside . Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat. Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes. Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes. Stir in chicken, vegetables and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired. Source: Damn Delicious ~~~~~ Rhonda in MO

Raspberry Galette Yields 4-6 servings Ingredients: 1 pie crust, store-bought or homemade 2 cups raspberries 2 tablespoons sugar 2 teaspoons cornstarch 1 tablespoon turbinado sugar 1 large egg, beaten Directions: Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a medium bowl, combine raspberries, sugar and cornstarch. Roll out pie crust and transfer to prepared baking sheet. Spread raspberry mixture evenly over the top, leaving a 1-inch border. Sprinkle with turbinado sugar. Fold the border over the edge of the raspberries, covering the filling by about 1 inch. Brush the edge with beaten egg. Place into oven and bake for 30-35 minutes, or until the crust is golden brown. Let cool 5 minutes before serving. Source: Damn Delicious ~~~~~ Rhonda in MO

BBQ Chicken Cornbread Pie Yield: 4 Prep: 20minutes minutes Cook: 1hour hour 20minutes minutes Total: 1hour hour 40minutes minutes The best kind of pie is when BBQ chicken goodness is sitting on a bed of fluffy, crumbly cornbread! 5 stars (1 rating) Ingredients 2 tablespoons olive oil 1 medium onion, chopped 1 bell pepper, diced 2 boneless, skinless chicken breasts, cooked and shredded 3 cloves garlic, minced 1 tablespoons chili powder 1 ? teaspoons cumin 2 teaspoons hot sauce Kosher salt and freshly ground black pepper, to taste 1 cup tomato sauce 2 tablespoons Worcestershire sauce 2 tablespoons dark brown sugar 1 ? cups shredded cheddar cheese 2 tablespoons chopped fresh parsley leaves For the cornbread 1 cup all-purpose flour 1 cup yellow cornmeal ? cup sugar ? teaspoon baking soda ? teaspoons salt 1 cup buttermilk ? cup 1 stick unsalted butter, melted 2 large eggs Instructions Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, sugar, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack; set aside. Preheat the broiler. Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar. Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes. Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese. Place into oven and broil just until the cheese has melted, about 3 minutes. Slice into wedges and serve immediately, garnished with parsley. Notes Adapted from Laura’s Sweet Spot and Comfort of Cooking Source: Damn Delicious ~~~~~ Rhonda in MO

Biscuit Pot Pie Yield: 6 servings Prep: 20minutes minutes Cook: 25minutes minutes Total: 45minutes minutes The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good! 4.8 stars (17 ratings) Ingredients ? cup unsalted butter 1 sweet onion, diced 2 carrots, peeled and sliced 2 ribs celery, diced 3 cloves garlic, minced 2 teaspoons chopped fresh thyme leaves ? cup all-purpose flour ? cup dry white wine* 2 ? cups chicken stock 1 cup half and half 3 cups shredded rotisserie chicken (or turkey) 1 cup frozen peas 2 tablespoons chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Flaky Mile High Biscuits Instructions Preheat oven to 350 degrees F. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes. Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits. Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes. Serve immediately. Notes *Additional chicken stock can be used for white wine as a non-alcoholic substitute. Source: Damn Delicious ~~~~~ Rhonda in MO

Kool Aid Pie This fun and easy Kool Aid Pie recipe is a nostalgic, no bake treat that is perfect for any occasion! So delicious, creamy and prepared in just minutes! Use your favorite kool aid flavor for a delicious dessert that is perfect for any occasion! CourseDessert CuisineAmerican Keywordkool aid pie, kool aid pie recipe, recipe for kool-aid pie Prep Time10minutes minutes Chill Time4hours hours 开云体育s8 Calories337kcal AuthorTrish - Mom On Timeout Ingredients 14 ounces sweetened condensed milk 1 can 2 tablespoons strawberry syrup or strawberry jelly .19 ounces Kool Aid powder one packet: strawberry, strawberry lemonade, or your favorite flavor 8 ounces whipped topping thawed 9 inch graham cracker pie crust store bought or homemade Garnishes (Optional) whipped cream or whipped topping strawberries Instructions In a medium mixing bowl, combine the sweetened condensed milk, strawberry syrup and Kool Aid powder. Whisk together until the color is even and the Kool Aid is completely dissolved. 14 ounces sweetened condensed milk,2 tablespoons strawberry syrup,.19 ounces Kool Aid powder Gently fold in the whipped topping until the mixture is creamy and a consistent pink color. 8 ounces whipped topping Spread the mixture evenly into the prepared graham cracker pie crust. Cover lightly with plastic wrap and refrigerate for 4 hours or until set. 9 inch graham cracker pie crust When ready to serve, remove from the refrigerator and garnish with fresh whipped cream or whipped topping and fresh strawberries. Serve immediately. whipped cream,strawberries Notes Storage Information: Storage: Leftover pie should be stored, covered, in the refrigerator for up to 4 days. Make in Advance: You can prepare this pie up to 2 days in advance. Just keep it covered with plastic wrap in the refrigerator until ready to serve. Garnish just before serving. Freezing: This Kool Aid Pie can be frozen for up to 1 month. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving or enjoy as a frozen pie!Homemade Graham Cracker Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 6 tablespoons butter, melted Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated. Press the crumbs onto the bottom of a 9 inch pie pan to create the crust. Refrigerate crust for at least 30 minutes before filling. Nutrition Calories: 337kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 216mg | Fiber: 0.04g | Sugar: 36g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 0.1mg Source: Mom on Timeout ~~~~~ Rhonda in MO

Mini Pumpkin Pies These Mini Pumpkin Pies capture all of the warm, comforting flavors of a traditional pumpkin pie but in a fun, bite-sized version. With a buttery, flaky crust and a rich, spiced pumpkin filling, these mini pies are sure to be a hit at holiday parties, family gatherings, or a cozy dinner with friends! CourseDessert CuisineAmerican Keywordmini pumpkin pie, mini pumpkin pie recipe, mini pumpkin pies Prep Time15minutes minutes Cook Time20minutes minutes Total Time35minutes minutes 开云体育s28 servings Calories90kcal AuthorTrish - Mom On Timeout Ingredients 14 ounces refrigerated pie crust 1 box 1 cup pumpkin puree not pumpkin pie filling ? cup evaporated milk 1 large egg room temperature ? cup granulated sugar 2 tablespoons light brown sugar tightly packed ? teaspoon pumpkin pie spice ? teaspoon ground cinnamon ? teaspoon vanilla extract ? teaspoon salt Toppings whipped cream ground cinnamon or pumpkin pie spice Instructions Preheat oven to 350?F. Spray a non-stick (24-cup) mini muffin pan with non-stick spray and set aside. Spray on the inside of the muffins and the top of the muffin tin if you’re using a petaled cookie cutter. This will ensure the petals don’t stick to the top of the pan. Take pie rounds out of the refrigerator and let them sit on the counter to warm up for approximately 10-15 minutes. They will be easier to roll out. 14 ounces refrigerated pie crust In a large mixing bowl, beat pumpkin puree, evaporated milk, egg, granulated sugar, brown sugar, spices, vanilla extract and salt for approximately 1 minute until well combined. Scrape down the sides of the bowl as needed. Set aside. 1 cup pumpkin puree,? cup evaporated milk,1 large egg,? cup granulated sugar,2 tablespoons light brown sugar,? teaspoon pumpkin pie spice,? teaspoon ground cinnamon,? teaspoon vanilla extract,? teaspoon salt On a lightly floured surface, unroll pie crusts until flat. Using a 3-inch round cookie cutter, cut out mini pie crusts. Place the circles in a mini muffin pan, gently pressing the middle of the dough circles into the bottom of the tin. Using a round measuring spoon, help press the dough down into the muffin tin. 14 ounces refrigerated pie crust Roll out the remaining dough with a rolling pin to ? inch and cut more mini pie crusts out. Spoon approximately 1 tablespoon of pumpkin mixture into each pie crust. Bake at 350?F for 20-22 minutes or until the pie crust turns golden brown. The pumpkin filling will puff up while baking and then come down and level off while cooling. Remove the pies from the oven and let them cool in the tins for 5-10 minutes before taking them out. After they have cooled for 5-10 minutes, transfer the pies from the muffin tins to a cooling rack. You can slide a butter knife between the pie and the tin to help lift them out. Top cooled pumpkin pies with whipped cream and a dash of cinnamon. whipped cream,ground cinnamon Notes Each 14-ounce box of pie crust comes with two pie rounds, which yield approximately 14 mini pie rounds per pie round for a total of 28. Storage Information Refrigerator: Store leftover mini pies in an airtight container for up to 3 days. Freezer: For longer-term storage, you can freeze mini pies. Place them in a single layer on a baking sheet and freeze until sold. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw them in the refrigerator overnight before serving. Cookie Cutter OptionsUse a 2.5 to 3 inch cookie cutter for this recipe. The exact size will depend on the your mini muffin pan. Keep in mind the pie crust will shrink up a bit as it bakes. You can use a plain round cutter or any sort of scalloped or flower shaped cutter. Even a square cutter will work and you will end up with cute mini pies! I have a scalloped square cutter that I use occasionally and the pies are adorable. Use what you have or click on any of these links to find more options. This is the cookie cutter I used. Nutrition Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated

Resending this as I had failure messages Interesting article on oat based smoothie. I also like to make protein smoothies with milk, vanilla protein powder, chia seeds, and ice cubes plus additions. For the additionss I often use banana in combination with either peanut butter -OR- cold coffee. Fruit is a great addition too, per your taste. --Ginny https://www.webmd.com/obesity/what-is-oatzempic-diet How to make the “Oatzempic” drink Blend 1/2 cup oats, 1 cup water, and juice from half a lime until smooth. Add cinnamon if you like. The Oatzempic Diet Medically Reviewed by Zilpah Sheikh, MD on September 23, 2024 Written by Angela McPhillips What Is Oatzempic? Oatzempic — a blended oat drink — is a viral social media diet trend. It's also a clever reference to the popular weight loss drug, Ozempic (semaglutide, also known as Wegovy). Many claim that, like Ozempic, drinking Oatzempic daily decreases your appetite and helps you shed pounds fast. But does this viral trend live up to the hype? Read on to learn how to make Oatzempic, its potential benefits, and what to know about including this trendy drink in your nutrition journey. How to make the “Oatzempic” drink Blend 1/2 cup oats, 1 cup water, and juice from half a lime until smooth. Add cinnamon if you like. Oatzempic is a blend of oats, water, and lime juice. (Photo Credit: iStock/Getty Images) How Does Oatzempic Work? Oats, the key ingredient in this limey drink, contain lots of fiber, which helps you feel fuller for longer. This means you might be less likely to snack between meals. If you snack less, you’re consuming fewer calories than you’re used to. And this may naturally result in some weight loss. Plus, you’re swapping a meal (such as breakfast) to sip Oatzempic instead. At around 150 calories, this might be a lower-calorie alternative to your usual breakfast. Oatzempic Benefits “Everything about oats is really healthy and really good for you,” says Kathleen Zelman, MPH, RDN, a registered dietician nutritionist. She explains oats contain beta-glucan, a fiber that turns into a gel when combined with water, which helps slow digestion. Slower digestion leads to feeling full. This can help reduce your appetite. Oatzempic for weight loss Like most viral social media trends, there’s little research to back up Oatzempic weight loss claims. But scientific studies show that oats, when eaten as part of a balanced diet, are beneficial. They can regulate your appetite, lower blood cholesterol levels, and support gut health. When eaten as part of a balanced diet, oats can help you lose weight. Swapping processed foods with a blended oat drink helps you cut calories and provides vital nutrients, vitamins, and fiber — a choice you can feel good about, no matter your weight loss goal. Related:Understanding Obesity: Key Facts Oatzempic Considerations The CDC recommends slow and steady weight loss of 1-2 pounds per week. People who lose weight gradually are more likely to keep the weight off. Although the claim that Oatzempic can help you lose 40 pounds in 8 weeks may sound appealing, such rapid weight loss isn’t sustainable. Drastically cutting calories may lead to weight loss but can also cause extreme hunger and low energy levels, explains Zelman. This unsustainable approach will probably lead you back to your starting point because you haven’t formed any long-term healthy habits — a common result of quick-fix weight loss trends. Weight loss involves more than just the foods you eat. If you want to lose weight, focus on gradual improvements through healthy habits and smart nutrition choices in your daily routine. Zelman says it’s important to look at your current diet, lifestyle, stress levels, and exercise and sleep patterns. These factors contribute to health, including weight loss. Rather than relying on a diet trend to lose weight, take steps to improve your overall health, such as: Exercise regularly. Eat a balanced diet of nutritious foods. Get 7-9 hours of sleep a night. Manage stress by doing activities that help you relax and recharge. Oatzempic Alternatives Oatzempic