开云体育

A classic combination of broccoli and cheddar makes this quiche an irresistible choice for any meal. The creamy, savory filling pairs perfectly with a buttery, flaky crust, creating a dish that’s satisfying yet light. Ideal for breakfast, brunch or even dinner, this quiche is simple to prepare and can be customized with your favorite herbs or an additional sprinkle of cheese. It’s a great way to get a serving of vegetables, while enjoying the richness of a classic quiche. Serve it warm with a side salad for a complete meal, or slice it up for a hearty on-the-go breakfast. INGREDIENTS list of 10 items 1 (9-inch) pie crust, homemade or store-bought 1 cup broccoli florets, chopped 1 cup shredded sharp cheddar cheese 4 large eggs 1 cup heavy cream (or half-and-half) 1/2 cup whole milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground nutmeg (optional) 1 tablespoon grated Parmesan cheese (optional for extra flavor) list end INSTRUCTIONS list of 7 items 1. Preheat the oven to 375°F (190°C). Roll out the pie crust, and fit it in a 9-inch pie pan. Trim and crimp the edges, as desired. Place the crust in the freezer for 10 minutes to firm up. 2. Blind-bake the crust Line the pie crust with parchment paper or aluminum foil, and fill with pie weights, dried beans or rice. Bake for 10 minutes, then remove the weights and lining. Bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool slightly. 3. Prepare the filling Steam or microwave the broccoli florets until they are just tender but still vibrant green. Drain and set aside to cool. 4. Mix the custard In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper and ground nutmeg until well-combined. 5. Assemble the quiche Spread the steamed broccoli evenly over the bottom of the pre-baked pie crust. Sprinkle the shredded cheddar cheese over the broccoli. Pour the egg mixture over the broccoli and cheese. If using Parmesan, sprinkle it on top. 6. Bake the quiche Place the quiche on a baking sheet, and bake in the preheated oven for 30 to 35 minutes or until the center is set, and the top is slightly golden. If the crust edges begin to brown too quickly, cover them with a strip of aluminum foil. 7. Cool, and serve Let the quiche cool for about 10 minutes before slicing. Serve warm, at room temperature or chilled. list end This quiche can be stored in the refrigerator for up to three days and can be enjoyed either reheated or cold. Enjoy a slice of this comforting cheddar-broccoli quiche for a deliciously simple yet elegant dish.

Chocolate chip cookie dough fudge is an irresistible dessert that combines the creamy sweetness of fudge with the nostalgic flavor of chocolate chip cookie dough. This no-bake fudge is perfect for those who love cookie dough but want a treat that’s rich, smooth and easy to make. It’s a great option for holiday treats, gifts or any time you’re craving something sweet. INGREDIENTS For the cookie dough layer list of 7 items 1/2 cup unsalted butter, softened 1/4 cup granulated sugar 1/2 cup brown sugar, packed 1 teaspoon vanilla extract 2 tablespoons milk 1 cup all-purpose flour (heat-treated to kill bacteria) 1/2 cup mini chocolate chips list end For the fudge layer list of 4 items 3 cups white chocolate chips 1 can (14 oz) sweetened condensed milk 1/2 teaspoon vanilla extract 1/4 cup mini chocolate chips (for topping) list end INSTRUCTIONS list of 5 items 1. Prepare the cookie dough layer list of 2 items nesting level 1 In a large mixing bowl, beat the softened butter, granulated sugar and brown sugar together until light and fluffy. Add the vanilla extract and milk, and mix until combined. Stir in the heat-treated flour (to ensure it’s safe to eat raw) and mix until fully incorporated. Fold in 1/2 cup mini-chocolate chips. Set the cookie dough mixture aside. list end nesting level 1 2. Make the fudge layer list of 1 items nesting level 1 In a medium saucepan, melt the white chocolate chips and sweetened condensed milk over low heat, stirring constantly until smooth and fully melted. Remove from heat, and stir in the vanilla extract. list end nesting level 1 3. Assemble the fudge list of 3 items nesting level 1 Line an 8 x 8 baking pan with parchment paper, leaving some overhang for easy removal. Pour half the melted fudge mixture in the pan, spreading it evenly. Gently drop spoonfuls of the cookie dough mixture over the fudge layer, spreading it evenly across the top. Pour the remaining melted fudge over the cookie dough layer, and spread it evenly. Sprinkle the top with the remaining mini-chocolate chips. list end nesting level 1 4. Chill the fudge list of 1 items nesting level 1 Refrigerate the fudge for at least three to four hours or until fully set. Once set, lift the fudge out of the pan using the parchment paper overhang, and cut it in squares. list end nesting level 1 5. Serve list of 1 items nesting level 1 Enjoy your chocolate chip cookie dough fudge cold or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week. list end nesting level 1 list end This chocolate chip cookie dough fudge is a deliciously indulgent treat that combines the best of both worlds - the creamy texture of fudge and the irresistible flavor of cookie dough!

These juicy, flavorful turkey meatball sliders are the perfect, bite-sized crowd pleasers - ideal for game day, casual gatherings, or a fun twist on weeknight dinner. Made with lean ground turkey and seasoned with Italian herbs, garlic and Parmesan, the meatballs are simmered in marinara sauce and nestled in soft slider buns. Topped with melty mozzarella and a sprinkle of fresh basil, they’re lighter yet satisfying alternatives to traditional meatball subs. INGREDIENTS For the Meatballs list of 10 items 1 lb ground turkey 1/2 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 egg 2 cloves garlic, minced 1 tsp onion powder 1 tsp dried Italian seasoning 1/2 tsp salt 1/4 tsp black pepper 1 tbsp olive oil (for cooking) list end For Assembly list of 6 items 12 slider buns or dinner rolls, halved 1-1/2 cups marinara sauce 1 cup shredded mozzarella cheese 2 tbsp butter, melted 1 tsp garlic powder 1 tbsp chopped fresh parsley or basil (optional) list end INSTRUCTIONS list of 6 items 1. Make the Meatballs In a large mixing bowl, combine ground turkey, bread crumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt and pepper. Mix gently until just combined - do not overwork the mixture. 2. Shape, and Cook Roll mixture in 12 small meatballs. Heat olive oil in a skillet over medium heat. Add meatballs, and cook for 6 to 8 minutes, turning occasionally, until brown on all sides. 3. Simmer in Sauce Pour marinara sauce over the meatballs in the skillet. Cover, and simmer on low heat for 10 to 15 minutes or until meatballs are cooked through. 4. Assemble the Sliders Preheat oven to 375°F (190°C). Place the bottom halves of the slider buns in a baking dish. Place one meatball and a spoonful of sauce on each bun. Sprinkle mozzarella over the meatballs. Add top halves of buns. 5. Brush, and Bake In a small bowl, mix melted butter with garlic powder. Brush over top of buns. Cover loosely with foil, and bake for 10 minutes. Remove foil, and bake another 5 minutes or until cheese is melted, and top is golden. 6. Garnish, and Serve Sprinkle with fresh parsley or basil, if desired. Serve warm, and enjoy! list end

Amish Chicken Casserole Prep time 15 mins Cook time 20 mins Total time 35 mins Author: Mandy Bird Serves: 6 Ingredients ? cup butter ? cup all-purpose flour 2 cups chicken broth 1 tsp. dried thyme or 1 Tbsp. fresh thyme, finely chopped 1 tsp. kosher salt 1 tsp. ground black pepper 1 cup milk ? cup shredded Parmesan Cheese 8 oz rotini pasta noodles, cooked al dente 2 cups diced cooked chicken or you can use a rotisserie chicken Directions Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with non-stick cooking spray. Melt the butter in large saucepan. Add flour and whisk together for 1 minute. Add broth, whisking and allow to come to a boil. Add thyme, salt and pepper as you whisk. Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and cheese. Cook for 3-5 minutes until sauce is thickened and milk is warmed through. Pour sauce over cooked pasta and add diced chicken to the mixture. Stir and pour into the casserole pan. Cover and bake for 20-25 minutes. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO

Strawberry Freezer Jam Strawberries Sugar Pectin First, get this pectin: Then follow the directions on the back of the package. No cooking involved. Just stirring. Wash and cut the tops of 4 cups of strawberries (Measure after blending. Two pounds usually equals 4 cups of blended strawberries) and place in a blender. Blend them up to the constistancy you like. Mix the sugar called for and one package of pectin in a large bowl. Add the strawberries to the sugar and pectin mixture. Stir for 3 minutes constantly. Pour into freezer containers of your choice. I save my peanut butter jars and use them. Leave about 1/2 an inch of headspace. And let them stand for 30 minutes before freezing or refrigerating. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO

Yield: about 6 cups Author: Tracey | The Kitchen is My Playground Easy Refrigerator Pickles Don't want to wait days or weeks to enjoy homemade pickles? Easy Refrigerator Pickles are a quick version ready to eat in just a matter of hours! Made with a mixture of vinegar, garlic, turmeric, and other traditional pickling spices, Easy Refrigerator Pickles are packed with fabulous flavor. -- And whipping up a batch takes hardly any effort at all. Prep time: 20 MinCook time: 5 MinInactive time: 5 HourTotal time: 5 H & 25 M Ingredients about 2 lbs. pickling cucumbers (to yield 6 cups, sliced) 2 c. thinly sliced onion 1 1/2 c. white vinegar 4 garlic cloves, thinly sliced 3/4 c. granulated sugar 3/4 tsp. salt 1/2 tsp. mustard seeds 1/2 tsp. celery seeds 1/2 tsp. ground turmeric 1/4 tsp. black pepper a pinch to 1/4 tsp. crushed red pepper* Instructions Slice (unpeeled) cucumbers thinly to yield 6 cups of slices. In a large glass bowl, layer 1/2 of the cucumber slices and then 1/2 of the onion slices. Repeat layers with remaining cucumber slices and onion slices. Set aside. Combine vinegar and all remaining ingredients (sliced garlic cloves, sugar, salt, mustard seeds, celery seeds, turmeric, black pepper, and crushed red pepper) in a small saucepan; stir until well mixed. Bring to a boil over medium-high heat and cook for 1 minute. Immediately pour hot vinegar mixture over cucumber/onion mixture (do not stir the cucumber and onion layers). Let cool to room temperature. Cover and chill at least 4 hours before serving. Pickles may be stored in the refrigerator for up to one month. TRACEY'S NOTES: Pickling cucumbers are the ones that are shorter and stouter than regular cucumbers. They have thinner skins, a crunchy texture, and smaller seeds, all of which are characteristics that make them perfect for pickles. -- Think Kirby, Boston Pickling, and most homegrown cucumbers, just to name a few. *The full 1/4 teaspoon of crushed red pepper makes finished refrigerator pickles that are quite spicy. If you don't want spicy pickles, use just a pinch of crushed red pepper. If you don't want any "heat" at all in your refrigerator pickles, omit it altogether. Any type of onion can be used, however I usually use sweet Vidalia or mild white onions. If the hot vinegar mixture doesn't completely cover and submerge all of the cucumbers and onions when you pour it over them, don't worry. -- As the cucumbers and onions sit and soften in the vinegar mixture, they will all eventually be submerged. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO

Yield: about 6 servings Author: Tracey | The Kitchen is My Playground Oma's Strudla {German Steamed Dumplings or "Biscuits"} Enjoy German Strudla with your soup or sauerkraut, with this German steamed dumplings or "biscuits" recipe straight from the recipe box of my husband's Oma. Prep time: 2 H & 30 MCook time: 20 MTotal time: 2 H & 50 M Ingredients: 1 tsp. active dry yeast {half of a 1/4 oz. package} 1/2 tsp. granulated sugar 1/8 c. warm water 2 1/2 c. all-purpose flour 1/2 tsp. salt 3/4 c. warm water Instructions: In a small bowl, mix yeast, sugar, and 1/8 cup warm water to dissolve the yeast. {Water should feel just barely warm to the touch to properly activate the yeast. Water much hotter than that will kill the yeast and the dough won't rise.} In a large mixing bowl, combine the flour, salt, yeast mixture, and remaining 3/4 cup warm water. Stir until well combined and mixture comes together to form a dough. Cover and set aside to rise for about 2 hours. Take a handful of dough; roll it into a long rope with the palms of your hands {the rope should be approximately 1-inch thick}. Cut the dough rope into pieces about 1 1/2-inches long. Repeat with remaining dough. Drizzle a small amount of canola or olive oil in the bottom of a medium-sized skillet or saute pan. Place about 1/3 cup water in the pan. Bring to a boil over medium-high heat. Place dough pieces very close together, in a single layer, in the boiling water. Cover tightly, reduce heat to medium, and simmer until all the water is gone and you hear a slight sizzle in the pan, about 15 minutes. DO NOT UNCOVER THE PAN WHILE COOKING. Remove from pan and serve warm with soup or sauerkraut. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO

Yield: about 6-8 servings Author: Tracey | The Kitchen is My Playground German Potato Salad This classic vinegar-based German Potato Salad with bacon is great served warm or chilled. Packed with flavor, it's a fabulous side dish for any backyard barbecue or everyday meal! prep time: 20 Mcook time: 20 Mtotal time: 40 M ingredients: 2 lbs. potatoes, unpeeled 1 stalk celery 2 baby dill pickles 2 scallions, white and green parts 1/3 c. white vinegar 3 T. extra virgin olive oil 1 tsp. salt 1/4 tsp. black pepper 1/2 tsp. paprika 4 T. chopped fresh parsley 6 slices bacon, cooked and crumbled instructions: Boil potatoes until tender when pierced with a fork. (Cooking times will vary based on the size and variety of your potatoes.) Cool slightly until potatoes are cool enough to handle; chop into 1/2-inch cubes. Place warm cubed potatoes in a large bowl. Chop celery, pickles, and scallions. Add celery, pickles, scallions, and crumbled bacon to the potatoes and gently mix to combine. Place vinegar, olive oil, salt, pepper, paprika, and parsley in a jar or small bowl. Shake or whisk until thoroughly combined. Pour over potato mixture while potatoes are still warm. Toss gently to coat. Serve warm or chilled. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO

Asian-style cobb salad is a vibrant and refreshing twist on classic American cobb salad, fusing bold East Asian flavor with a satisfying medley of texture. It swaps the traditional blue cheese and bacon out for umami-rich ingredients, like sesame-ginger dressing, edamame and crispy wonton strips. Grilled teriyaki chicken, creamy avocado and a rainbow of fresh vegetables make this dish as nutritious as it is colorful. Perfect for a hearty lunch or light dinner, this fusion salad delivers the comfort of familiarity with an exciting global flair. 开云体育s: 4 Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes INGREDIENTS For the Salad list of 12 items 2 boneless, skinless chicken breasts 1/4 cup teriyaki sauce 6 cups mixed greens (romaine, spinach, napa cabbage) 1 cup shelled edamame, cooked and cooled 1 cup shredded carrots 1 cup cucumber, sliced or julienned 1 avocado, sliced 2 hard-boiled eggs, quartered 1/2 cup cherry tomatoes, halved 1/4 cup green onions, sliced 1/2 cup crispy won ton strips or chow mein noodles 1 tablespoon sesame seeds (optional) list end For Sesame-ginger Dressing list of 8 items 3 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon honey or maple syrup 1 tablespoon toasted sesame oil 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1/4 cup neutral oil (like canola or avocado) Salt and pepper, to taste list end INSTRUCTIONS list of 4 items 1. Marinate and Cook the Chicken list of 2 items nesting level 1 Place chicken breast in a bowl or zip top bag with teriyaki sauce. Marinate for at least 15 minutes. Grill or pan-cook the chicken over medium heat for about 5 to 6 minutes a side or until fully cooked. Let rest, then slice. list end nesting level 1 2. Prepare the Dressing list of 1 items nesting level 1 In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic and neutral oil. Season with salt and pepper to taste. list end nesting level 1 3. Assemble the Salad list of 2 items nesting level 1 On a large platter or individual plates, arrange the greens as a base. Neatly arrange toppings in rows - sliced chicken, edamame, carrot, cucumber, avocado, eggs, tomato and green onion. list end nesting level 1 4. Finish, and Serve list of 3 items nesting level 1 Drizzle with sesame-ginger dressing. Sprinkle with sesame seeds and crispy wonton strips. Serve immediately and enjoy! list end nesting level 1 list end

Yield: about 6 servings Author: Tracey | The Kitchen is My Playground Cheeseburger Macaroni Soup Hearty Cheeseburger Macaroni Soup, made easy and delicious with Hamburger Helper? Cheeseburger Macaroni mix. It's one flavor-packed, hearty soup that's truly comfort food at its best. Prep time: 20 MCook time: 30 MTotal time: 50 M Ingredients: 1 lb. ground beef 1 package Hamburger Helper? mix for Cheeseburger Macaroni 1 medium onion, diced 1 (14.5 oz.) can diced tomatoes, undrained 5 c. water 1 (10 oz.) package frozen mixed vegetables, thawed 1/2 tsp. dried basil 1/2 tsp. salt 1/4 tsp. black pepper Instructions: Place ground beef and onion in a large pot or Dutch oven. Cook until beef is browned; drain. Stir in Hamburger Helper? sauce mix powder, water, tomatoes (with liquid), basil, salt, and pepper. Heat to boiling, stirring constantly. Reduce heat, cover, and simmer for 10 minutes. Stir in Hamburger Helper? macaroni and mixed vegetables. Cover and cook, stirring occasionally, until macaroni is tender, about 10 to 15 minutes longer. Adjust salt and pepper to taste. Serve immediately. Note that as this soup sits, the macaroni absorbs more and more liquid. -- Leftovers taste great, but the leftover soup will be thicker with much less liquid broth. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO

Yield: about 4-6 servings Author: Tracey | The Kitchen is My Playground Stovetop Smoked Gouda Mac & Cheese Creamy Smoked Gouda Macaroni and Cheese is made extra creamy and tasty with 2 kinds of cheese. And it's made extra-easy on the stove top! Prep time: 10 MCook time: 20 MTotal time: 30 M Ingredients: 14 oz. cavatappi pasta, large elbow macaroni, or regular elbow macaroni (about 3 to 3 1/2 c.) 1/4 c. unsalted butter 1/4 c. flour 2 c. milk 1/4 tsp. salt 4 oz. Monterey Jack cheese, shredded 4 oz. smoked gouda cheese, shredded Instructions: In a large saucepan, bring salted water to a boil and cook pasta according to package directions. While water is coming to a boil for the pasta, melt butter in a medium saucepan over medium heat. Add flour and whisk together. Cook for 1 minute. Slowly add milk, just a bit at a time, whisking well after each addition until the milk is incorporated. Cook and stir mixture until it thickens, about 4-5 minutes. Remove milk mixture from heat and stir in cheeses until melted. Drain pasta and toss with cheese sauce. Season to taste with additional salt, if needed. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO

Old Fashioned Cream Cheese Pound Cake Pam This is the same old fashioned cream cheese pound cake you remember from back in the day. With just six ingredients it is pure and simple goodness. 4.07 from 29 votes Prep Time20minutes mins Cook Time1hour hr 30minutes mins CourseDessert CuisineSouthern 开云体育s16 people Calories455 kcal Ingredients 1? cups unsalted butter room temperature 8 ounces cream cheese room temperature 3 cups sugar 6 eggs room temperature 1 teaspoon vanilla 3 cups cake flour sifted Instructions Blend butter and cream cheese with hand mixer or stand mixer just until well blended. Gradually add sugar beating after each addition until light and fluffy. This will take 6-8 minutes total. Add eggs, two at a time, beating just enough to blend well after each addition. Add vanilla just until well blended. Fold in cake flour by hand just until well blended. Put batter in prepared pan and bake at 275 degrees. Begin checking for doness by inserting a toothpick in center after 1 hour and 15 minutes. As soon as pick comes out clean remove from oven and let cool 10 minutes before removing from pan. Notes 3 sticks butter equals 1 and ? cups. Creaming step should be done at medium speed with stand mixer or medium high with hand mixer. Pan should be prepared by greasing and flouring or using a cooking spray which contains both. Pound cake can be made in tube pan, bundt pan or 2 loaf pans. Nutrition Calories: 455kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 121mgSodium: 71mgPotassium: 71mgFiber: 1gSugar: 38gVitamin A: 812IUCalcium: 32mgIron: 1mg Source: Biscuits and Burlap ~~~~~ Rhonda in MO

Gourmet Grilled Cheese with Prosciutto and Fig Jam Sara This gourmet grilled cheese sandwich is packed with flavor from tangy goat cheese, salty prosciutto, and sweet fig jam. 4.70 from 10 votes Prep Time5minutes mins Cook Time10minutes mins CourseSandwich CuisineAmerican, Italian 开云体育s1 sandwich Calories708 kcal Ingredients 2 slices bread sourdough, brioche, or ciabatta 1 tablespoon fig jam 1 oz goat cheese 4 leaves basil fresh 1 T sundried tomatoes julienned 1.5 oz prosciutto about 3 slices 1.5 oz provolone about 1.5 slices 1 T butter Instructions Melt butter in a heavy skillet over medium low heat. Spread fig jam and goat cheese on one slice of bread. Sprinkle the basil and sundried tomatoes on top, then add the prosciutto in "piles." Layer the provolone cheese on top of the prosciutto before adding the last slice of bread. Put the sandwich in the skillet when it is hot and the butter is melted. Using a spatula, press the sandwich down a bit as it cooks until it is golden brown, about 5 minutes. Flip and repeat. Nutrition Calories: 708kcalCarbohydrates: 41gProtein: 28gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 101mgSodium: 1060mgPotassium: 421mgFiber: 3gSugar: 12gVitamin A: 1183IUVitamin C: 4mgCalcium: 449mgIron: 4mg Source: Biscuits and Burlap ~~~~~ Rhonda in MO

Bourbon Bacon Cheeseburger Sara Skip the drive-thru and make your own Bourbon Bacon Cheeseburger right at home with real ingredients and a delicious homemade BBQ sauce. 4.89 from 9 votes Prep Time5minutes mins Cook Time15minutes mins Assembly Time5minutes mins Total Time25minutes mins CourseMain Course CuisineAmerican 开云体育s4 servings Ingredients Bourbon BBQ Sauce ? cup ketchup ? cup bourbon ? cup brown sugar 2 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 2 teaspoon dijon mustard 2 teaspoon liquid smoke ? teaspoon onion powder Bourbon Bacon Cheeseburger 4 brioche hamburger buns 4 hamburger patties cooked as desired 4 slices cheddar cheese ? cup crispy fried onions 8 slices bacon cooked ? cup bourbon barbecue sauce Instructions Bourbon Barbecue Sauce Combine all barbecue sauce ingredients in a small saucepan and stir until well combined. Bring to a boil over medium-high heat, stirring occasionally. Reduce to low. Simmer 10-15 minutes, or until mixture reduces slightly. Bourbon Bacon Cheeseburger Divide the 4 burger patties between 4 brioche buns. Add a slice of cheddar cheese to each burger. Top each burger with a tablespoon of crispy fried onions and 2 slices of bacon. Add 1 tablespoon of bourbon barbecue sauce on each one before adding the top bun. Notes Recipe makes 1 cup of bourbon barbecue sauce, which enough for 16 burgers. Source: Biscuits and Burlap ~~~~~ Rhonda in MO

Pumpkin cupcakes with cream cheese frosting are perfect ways to celebrate the flavor of fall. These moist and flavorful cupcakes blend warm spices, like cinnamon and nutmeg, with rich pumpkin puree, creating delightful treats that are both comforting and festive. Topped with luscious cream cheese frosting that balances the sweetness out with a tangy finish, these cupcakes are sure to become seasonal favorites. Whether for a holiday gathering, cozy get-together or just to enjoy with a cup of coffee, these pumpkin cupcakes will bring joy and warmth to any occasion. INGREDIENTS: For the Cupcakes list of 12 items 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 cup vegetable oil 1 cup granulated sugar 2 large eggs 1 cup pumpkin puree (not pumpkin pie filling) 1 teaspoon vanilla extract list end For Cream Cheese Frosting list of 5 items 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3 cups powdered sugar 1 teaspoon vanilla extract Pinch of salt list end INSTRUCTIONS list of 9 items 1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. 2. Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside. 3. Combine Wet Ingredients In a large bowl, mix the vegetable oil and granulated sugar until well-combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth. 4. Combine Mixture Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay. 5. Fill Muffin Tin Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. 6. Bake Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 7. Prepare the Frosting In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract and a pinch of salt, beating until the frosting is light and fluffy. 8. Frost the Cupcakes Once the cupcakes are completely cool, frost them generously with cream cheese frosting. Optionally, sprinkle with cinnamon, or decorate with chopped pecans for an added touch. 9. Serve, and Enjoy Enjoy these delightful pumpkin cupcakes at your next gathering or as cozy treats at home! list end

Pecan-pumpkin pie is a delightful fusion of two classic fall desserts - pumpkin pie and pecan pie. This pie has a creamy, spiced pumpkin base topped with a rich, crunchy layer of pecan pie filling, making it the perfect indulgence for your Thanksgiving table or any fall gathering. The combination of texture and flavor will surely impress! INGREDIENTS FOR THE PUMPKIN LAYER list of 11 items one unbaked 9-inch pie crust (store-bought or homemade) 1 cup pumpkin puree (not pumpkin pie filling) 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 2 large eggs 1/2 cup evaporated milk (or heavy cream) 1 teaspoon vanilla extract list end FOR THE PECAN LAYER list of 6 items 1/2 cup light corn syrup (or maple syrup) 1/2 cup packed brown sugar 2 large eggs 2 tablespoons melted butter 1 teaspoon vanilla extract 1 1/2 cups pecan halves or chopped pecans list end INSTRUCTIONS list of 8 items 1. Preheat the oven Preheat your oven to 350°F (175°C). 2. Prepare the pie crust Roll out the pie crust, and place it in a 9-inch pie dish. Trim and crimp the edges. Set aside. 3. Make the pumpkin layer In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, evaporated milk or cream and vanilla extract until smooth. Pour the pumpkin mixture in the prepared pie crust, and spread it evenly. 4. Partially bake the pumpkin layer Place the pie in the preheated oven, and bake for 20 minutes. This partial bake helps set the pumpkin layer before adding the pecan topping. 5. Prepare the pecan layer While the pumpkin layer bakes, whisk together the corn syrup or maple syrup, brown sugar, eggs, melted butter and vanilla extract in a medium bowl. Stir in the pecan halves or chopped pecans. 6. Add the pecan layer After the pumpkin layer has partially baked, carefully spoon the pecan mixture over the top of the pumpkin layer. Make sure the pecans are evenly distributed. 7. Bake the pie Return the pie to the oven, and bake for an additional 30 to 40 minutes or until the pecan topping is set, and the pie is slightly jiggly in the center. 8. Cool, and serve Let the pie cool completely on a wire rack before slicing. This will allow the layers to set properly. Serve with whipped cream or vanilla ice cream for an extra-indulgent treat. list end This pecan-pumpkin pie combines the best of both worlds - creamy, spiced pumpkin and rich, caramelized pecan topping - making it a must-have for fall celebrations. Enjoy!

Rich, decadent and elegantly simple, this black truffle pasta with Meyer lemon cream sauce is the kind of dish that transforms a quiet evening into something extraordinary. Earthy black truffle perfectly complements the brightness of Meyer lemon, while luxuriously silky cream sauce binds it all together. Ideal for a special dinner or whenever you want to indulge in something refined yet comforting, this pasta offers an unforgettable flavor experience with just a handful of quality ingredients. INGREDIENTS list of 11 items 8 oz fresh fettuccine or tagliatelle (preferably egg pasta) 1 tablespoon unsalted butter 1 tablespoon olive oil 2 garlic cloves, minced 1 cup heavy cream 1 teaspoon Meyer lemon zest 2 tablespoons Meyer lemon juice (about 1 lemon) 1 oz black truffle (fresh if possible, or high-quality truffle paste/oil) Salt and freshly ground black pepper, to taste 1/4 cup grated Parmigiano-Reggiano (optional) Fresh parsley or microgreens for garnish list end INSTRUCTIONS list of 6 items 1. Cook the Pasta Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions, usually 2 to 3 minutes for fresh pasta. Reserve 1/2 cup of the pasta water, and drain the rest. 2. Make the Sauce Base In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic, and saute for about 30 seconds until fragrant but not brown. 3. Build the Cream Sauce Pour in the heavy cream, and stir in the Meyer lemon zest and juice. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. 4. Incorporate the Truffle Stir in finely shaved or grated black truffle (or truffle paste/oil). Let the sauce simmer gently for another 1 to 2 minutes to allow the flavors to meld. Add salt and black pepper to taste. 5. Combine Pasta and Sauce Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached. 6. Finishing Touches Sprinkle with grated Parmigiano-reggiano. Plate immediately, and garnish with extra truffle shavings and fresh herbs. list end TIPS list of 2 items For a bolder truffle flavor, drizzle a few drops of truffle oil just before serving. Use Meyer lemon for its sweeter, floral citrus profile. Regular lemon can be substituted, but reduce the juice slightly to avoid excessive tartness. list end

Mexican hot dogs With chipotle cream bring bold, spicy and smoky flavor to classic American favorites. Wrapped in crispy bacon and topped with a medley of vibrant ingredients, like avocado, jalapeno and tangy chipotle cream, these hot dogs are mouthwatering fusions of Mexican street food and backyard barbecue. They’re perfect for casual gatherings or whenever you want to elevate your hot dog game with minimal effort but maximum flavor. Ingredients: For the hot dogs list of 10 items 4 beef hot dogs 4 slices of bacon 4 hot dog buns (preferably bolillo or brioche buns) 1 avocado, sliced or mashed 1/2 cup diced tomatoes 1/4 cup diced red onion 1 fresh jalape?o, thinly sliced (optional for heat) 2 tablespoons chopped cilantro 1/2 cup crumbled cotija cheese or shredded Monterey Jack Lime wedges for serving list end For the chipotle cream list of 4 items 1/2 cup sour cream 1 to 2 chipotle peppers in adobo sauce (adjust to taste) 1 tablespoon lime juice Salt to taste list end Instructions: list of 5 items 1. Prepare the chipotle cream list of 2 items nesting level 1 In a blender or food processor, combine the sour cream, chipotle pepper, lime juice and a pinch of salt. Blend until smooth and creamy. Refrigerate until ready to use. list end nesting level 1 2. Cook the bacon-wrapped hot dogs list of 2 items nesting level 1 Wrap each hot dog with a strip of bacon. Secure the ends with toothpicks if needed. Grill or pan-fry over medium heat, turning occasionally, until the bacon is crispy, and the hot dogs are heated through, about 8 to 10 minutes. list end nesting level 1 3. Toast the buns list of 1 items nesting level 1 Lightly toast the hot dog buns on the grill or in a skillet until golden. list end nesting level 1 4. Assemble the hot dogs list of 3 items nesting level 1 Place the bacon-wrapped hot dogs in the toasted buns. Top with avocado, diced tomato, red onion, jalapeno slices and a drizzle of chipotle cream. Sprinkle with cotija cheese and chopped cilantro. list end nesting level 1 5. Serve list of 1 items nesting level 1 Garnish with lime wedges and serve immediately list end nesting level 1 list end Tip You can also add pickled onion or a dash of hot sauce for an extra kick. These are delicious served alongside grilled corn or tortilla chips with guacamole!

Hawaiian hot dogs with mango salsa are tropical twists on backyard favorites. Juicy hot dogs are grilled to perfection and nestled in soft buns, then topped with sweet and tangy mango salsa that adds a burst of freshness. The combination of savory meat and bright, fruity toppings captures the essence of Hawaiian flavor in each bite. Perfect for summer cookouts, beach-themed parties or just when you’re craving something different, these hot dogs bring sunshine to your plate, no matter what the season is. INGREDIENTS For the Mango Salsa list of 7 items 1 ripe mango, peeled, pitted, and diced 1/4 cup red onion, finely chopped 1 small red bell pepper, diced 1 small jalape?o, seeded and minced (optional for heat) 2 tablespoons fresh cilantro, chopped Juice of 1 lime Salt to taste list end For the Hot Dogs list of 4 items 6 beef or pork hot dogs 6 hot dog buns (preferably Hawaiian-style or brioche) 1 tablespoon butter (optional, for toasting buns) Optional toppings: pineapple slices, shredded coconut, teriyaki drizzle list end INSTRUCTIONS list of 5 items 1. Make the Mango Salsa list of 3 items nesting level 1 In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeno and cilantro. Squeeze the lime juice over the mixture and toss well. Season with a pinch of salt. Set aside for at least 10–15 minutes to let the flavors meld. list end nesting level 1 2. Grill the Hot Dogs list of 2 items nesting level 1 Preheat your grill or grill pan over medium heat. Grill the hot dogs for about 5 to 7 minutes, turning occasionally, until they are heated through and have nice grill marks. list end nesting level 1 3. Toast the Buns (Optional) list of 1 items nesting level 1 If desired, lightly butter the inside of each bun, and place them on the grill for 1 to 2 minutes until golden and toasted. list end nesting level 1 4. Assemble the Hot Dogs list of 1 items nesting level 1 Place each hot dog in a bun, spoon a generous amount of mango salsa on top and add any additional toppings, like grilled pineapple or a drizzle of teriyaki sauce. list end nesting level 1 5. Serve list of 1 items nesting level 1 Serve immediately with chips, coleslaw, or a tropical fruit salad on the side. list end nesting level 1 list end Tip For an extra Hawaiian flair, try brushing the hot dogs with light teriyaki glaze while grilling!

Pasta-red pepper bake is a comforting, cheesy and flavor-packed dish perfect for weeknight dinners or casual gatherings. Roasted red pepper brings naturally sweet, smoky depth to the creamy tomato-based sauce, which is then tossed with tender pasta and baked to bubbling perfection under a blanket of golden cheese. This versatile bake is easy to prepare, customizable with your favorite veggies or protein and delivers satisfying flavor in every bite. Whether served as a hearty main or side dish, it’s a crowd pleaser that’s both simple and indulgent. 开云体育s: 6 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes INGREDIENTS: list of 13 items 12 oz (340 g) penne or rigatoni pasta 2 tablespoons olive oil 1 small onion, diced 3 cloves garlic, minced 1 (12 oz) jar roasted red peppers, drained and chopped 1 (14.5 oz) can diced tomatoes 1/2 cup heavy cream or half and half 1 teaspoon Italian seasoning Salt and pepper, to taste 1/2 teaspoon red pepper flakes (optional for heat) 1 ? cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh basil or parsley (optional, for garnish) list end INSTRUCTIONS list of 7 items 1. Cook Pasta Preheat oven to 375°F (190°C). Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside. 2. Make the Sauce In a large skillet, heat olive oil over medium heat. Add the onion, and cook until soft, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant. 3. Blend Sauce Add the roasted red pepper and diced tomato with juice to the skillet. Cook for 2 to 3 minutes, then transfer to a blender, or use an immersion blender to puree until smooth. 4. Finish Sauce Return the pureed mixture to the skillet. Stir in the cream, Italian seasoning, salt, pepper and red pepper flakes. Simmer for 5 minutes, then stir in 1/2 cup mozzarella and 1/4 cup Parmesan until melted. 5. Assemble the Bake Toss the cooked pasta with the sauce, and transfer to a greased 9x 13 baking dish. Sprinkle remaining mozzarella and Parmesan evenly on top. 6. Bake Bake, uncovered, for 20 to 25 minutes or until the cheese is melted and bubbly. Broil for the last 2 to 3 minutes if you like a golden, crispy top. 7. Serve Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. list end