开云体育

Oven-baked chicken breast often gets a bad reputation for being dry and flavorless, but when cooked properly, it can be incredibly juicy, tender and flavorful. This recipe uses simple seasoning blend and a key resting period after baking to lock in the juice. Perfect for a weeknight dinner, meal prep or a healthy protein addition to salad and bowls, this method ensures consistently moist chicken every time - without the need for complicated marinades or ingredients. INGREDIENTS list of 9 items 2 boneless, skinless chicken breasts 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon dried oregano (optional) Fresh parsley (for garnish, optional) list end INSTRUCTIONS list of 6 items 1. Preheat and Prepare Pan Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil. 2. Pound the Chicken Place the chicken breast in between two pieces of plastic wrap, and gently pound it to an even thickness - about 3/4 inch thick - using a meat mallet or rolling pin. This helps the chicken cook evenly. 3. Season Pat the chicken dry with paper towels. Rub both sides of the chicken with olive oil. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika and oregano. Sprinkle the seasoning blend evenly on both sides of the chicken. 4. Bake Place the chicken breast on the prepared baking sheet. Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part. 5. Rest Remove the chicken from the oven, and tent it with foil loosely. Let it rest for 5 to 10 minutes before slicing. This helps retain the juice and enhances flavor. 6. Serve Slice against the grain and serve warm. Garnish with chopped fresh parsley if desired. list end Tips list of 3 items For extra moisture, brine the chicken in salted water for 15–30 minutes before seasoning. Use a meat thermometer to avoid overcooking. This chicken is great for storing in the fridge for up to 4 days for quick meals. list end Enjoy your perfectly juicy, oven-baked chicken breast!

Butternut squash sauce is a rich, velvety and slightly sweet sauce that transforms everyday meals into something special. Whether served over pasta, spooned atop roasted vegetables or used as a base for creamy soup, this sauce delivers comforting autumnal flavor in every bite. Its vibrant orange color and naturally creamy texture make it both visually appealing and satisfyingly hearty. This recipe balances the earthy sweetness of butternut squash with aromatic garlic, savory shallots and a touch of cream for a smooth, luscious finish. ----- BUTTERNUT SQUASH SAUCE RECIPE Ingredients: list of 10 items ? 1 medium butternut squash (about 2?–3 lbs), peeled, seeded, and cubed ? 1 tablespoon olive oil ? 1 shallot, finely chopped ? 2 cloves garlic, minced ? 1? cups vegetable broth (or chicken broth) ? ? teaspoon salt (adjust to taste) ? ? teaspoon black pepper ? ? teaspoon ground nutmeg (optional, for warmth) ? ? cup heavy cream or full-fat coconut milk (for a dairy-free option) ? 2 tablespoons grated Parmesan (optional, for extra richness) list end ----- Instructions: list of 5 items 1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until fork-tender and slightly caramelized. 2. Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the shallot and cook until translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant. 3. Combine and Simmer: Add the roasted squash to the saucepan. Pour in the broth and stir in the nutmeg. Let simmer for 5 minutes to meld the flavors. 4. Blend the Sauce: Carefully transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth. Return to the pot and stir in the cream and Parmesan (if using). Adjust seasoning with additional salt and pepper if needed. 5. Serve: Pour over pasta, drizzle on vegetables, or use as a base for soups and grain bowls. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. list end ----- Let me know if you’d like variations, such as a spicy version or one with sage and brown butter!

Spaghetti with Roasted Eggplant Pesto (Cooking With Nona) Serves: 4 Spaghetti with Roasted Eggplant Pesto. Author: rossella rago Ingredients: medium eggplant, or 3 Sicilian small eggplant, skin on and cut into strips 2 inches long and half an inch wide. extra virgin olive oil, plus more for drizzling salt cherry tomato, halved grated parmigiano reggiano cheese pinoli nuts, divided fresh basil leaves dried spaghetti Directions: Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Spread the eggplant onto the baking sheet and toss in the oil and salt, making sure all the eggplant is well coated. Drizzle a bit more oil over the top of the eggplant and roast for 15 minutes. Add the tomatoes to the pan and roast for an additional 15 minutes or until the tomatoes are blistered and the eggplant is cooked through and soft. Remove from the oven and cool for 15 minutes. Transfer the eggplant and tomatoes to the bowl of a food processor along with the cheese, 1/4 cup of the pinoli and the basil. Process until smooth. Remove to a large skillet and mix in the remaining pinoli nuts. Drop the Spaghetti into generously salted boiling water. While the pasta is cooking, heat the sauce over medium-high heat and add about 1/2 cup of pasta water to it to loosen. Cool the pasta till al dente and drain. Toss in the sauce for 1-2 minutes. If the pan seems a bit dry add another 1/4 cup of pasta water. Source: cookingwithnonna.com Ginny Butterfield Cranberry Twp, Pa

Apple Dump Cake (Pioneer Woman) Serves: 12 You can have it in the oven in 10 minutes! Author: Ree Drummond Recipe Type: autumn, feed a crowd, Thanksgiving, dessert, fruit Total Time: 1 hr 10 min Prep Time: 10 min Ingredients: 3/4 cup (1 1/2 sticks) salted butter, cut into slices, plus more for the baking dish 2 (21-oz. cans) (21-oz. cans) apple pie filling 1 teaspoon apple pie spice 1 (15 1/4-ounce) box yellow cake mix Jarred caramel sauce, for serving (optional) Vanilla ice cream or whipped cream, for serving (optional) Directions: Step 1Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish. Step 2Dump the apple pie filling into the prepared baking dish. Sprinkle with the apple pie spice. Sprinkle the cake mix over the top of the fruit. Distribute the butter slices evenly over the cake mix. Step 3Bake until the top is brown and bubbly, 50 minutes to 1 hour. Step 4Serve drizzled with caramel sauce and topped with ice cream, if you like. Source: thepioneerwoman.com -- Ginny Butterfield Cranberry Twp, Pa

Yummy Bok Choy Salad This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference. Submitted by SYS1 Prep Time: 20 mins Total Time: 20 mins 开云体育s: 4 Yield: 4 servings Ingredients ? cup olive oil ? cup white vinegar ? cup white sugar 3 tablespoons soy sauce 2 bunches baby bok choy, cleaned and sliced 1 bunch green onions, chopped ? cup slivered almonds, toasted ? (6 ounce) package chow mein noodles Directions In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve. Nutrition Facts Calories458 Total Fat 34g Saturated Fat 5g Sodium 868mg Total Carbohydrate 36g Dietary Fiber 4g Total Sugars 19g Protein 6g Vitamin C 28mg Calcium 96mg Iron 2mg Potassium 298mg -- https://www.allrecipes.com/recipe/73047/yummy-bok-choy-salad/ Ginny Butterfield Cranberry Twp, Pa

Rich, fudgy and vibrantly red, these red velvet brownies with cream cheese frosting combine the decadence of chocolate with the iconic tang of red velvet. The velvety crumb and deep cocoa flavor are perfectly complemented by luscious, sweet-tart cream cheese frosting that makes each bite irresistible. Whether you’re baking for a special occasion or holiday or just because, these brownies are standout treats that bring elegance and indulgence together in a single square. ----- INGREDIENTS FOR THE RED VELVET BROWNIES: list of 9 items ? 1/2 cup (1 stick) unsalted butter, melted ? 1 cup granulated sugar ? 2 large eggs ? 1 tablespoon red food coloring ? 1 teaspoon vanilla extract ? 1/4 cup unsweetened cocoa powder ? 3/4 cup all-purpose flour ? 1/4 teaspoon salt ? 1 teaspoon white vinegar list end FOR THE CREAM CHEESE FROSTING: list of 5 items ? 8 oz cream cheese, softened ? 1/4 cup unsalted butter, softened ? 1 1/2 cups powdered sugar ? 1 teaspoon vanilla extract ? Pinch of salt list end ----- INSTRUCTIONS MAKE THE BROWNIES: list of 7 items 1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly. 2. In a large mixing bowl, whisk together the melted butter and sugar until smooth. 3. Add the eggs, one at a time, then mix in the vanilla, red food coloring, and vinegar. 4. Sift in the cocoa powder, flour, and salt. Gently fold until just combined. Do not overmix. 5. Pour the batter into the prepared pan and smooth the top. 6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. 7. Let brownies cool completely in the pan. list end MAKE THE FROSTING: list of 3 items 1. In a medium bowl, beat the cream cheese and butter until creamy and smooth. 2. Add powdered sugar gradually, beating until fluffy. 3. Mix in vanilla extract and a pinch of salt. list end ASSEMBLE: list of 3 items 1. Once brownies are cool, spread the cream cheese frosting evenly over the top. 2. Chill for 15–20 minutes to set the frosting before slicing into squares. 3. Store in an airtight container in the refrigerator for up to 5 days. list end ----- Enjoy these red velvet brownies cold or at room temperature for a truly indulgent treat! Let me know if you’d like a gluten-free or dairy-free version.

Celebrate patriotic holidays, like the Fourth of July, Memorial Day or Flag Day, with this festive American flag fruit pizza. This eye-catching dessert is as delicious as it is decorative, featuring a sugar cookie crust topped with creamy, lightly sweetened frosting and an arrangement of vibrant red, white and blue fruit to mimic the American flag. It’s perfect for potlucks, barbecues and parties - guaranteed to wow your guests with both its beauty and taste. Plus, it’s easy to make and fun to decorate, especially with kids. ----- INGREDIENTS For the Sugar Cookie Crust: list of 2 items ? 1 package (16.5 oz) refrigerated sugar cookie dough ? (or homemade sugar cookie dough if preferred) list end For the Cream Cheese Frosting: list of 4 items ? 8 oz cream cheese, softened ? ? cup powdered sugar ? 1 tsp vanilla extract ? ? cup whipped topping or whipped cream (optional for extra fluffiness) list end For the Flag Decoration: list of 4 items ? ? cup fresh blueberries ? 1 cup fresh strawberries, hulled and sliced ? 1 cup fresh raspberries ? Optional: sliced bananas or mini marshmallows for white stripes list end ----- INSTRUCTIONS list of 5 items 1. Prepare the Crust: Preheat the oven to 350°F (175°C). Press the sugar cookie dough evenly into a greased 9×13-inch baking pan or on a parchment-lined baking sheet to form a rectangle. Bake for 12–15 minutes, or until golden brown. Allow to cool completely. 2. Make the Frosting: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping if using. Chill until ready to use. 3. Frost the Base: Once the cookie crust is completely cool, spread the cream cheese frosting evenly over the surface. 4. Decorate the Flag: list of 3 items nesting level 1 ? In the upper-left corner of the frosted cookie, create a blue square using the blueberries. ? Arrange rows of strawberry slices and raspberries to form red stripes across the remaining space. ? Fill in alternating rows with sliced bananas or mini marshmallows for white stripes. list end nesting level 1 5. Chill and Serve: Refrigerate for at least 1 hour before slicing. Serve chilled and enjoy! list end ----- TIPS list of 3 items ? To prevent bananas from browning, toss them in lemon juice before placing. ? Use a pizza cutter for clean and easy slicing. ? Best enjoyed the same day for freshest fruit appearance. list end

Marry Me Lentils A High-Protein Dinner So Good You’ll Fall in Love with It This Marry Me Lentils recipe is a plant-based twist on the classic Marry Me Chicken and features tender lentils simmered in a creamy, sun-dried tomato and garlic-infused sauce. Packed with protein and fiber, this dish delivers a rich, comforting texture while using lentils in place of chicken. We love sopping up the sauce with toasted whole-grain bread, but feel free to pair it with brown rice, quinoa or whole-wheat pasta instead. By Nicole Hopper Published on May 7, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Active Time: 45 mins Total Time: 45 mins 开云体育s: 4 Nutrition Profile: No Added Sugar Gut Healthy Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free steal the spotlight by simmering them in a creamy sauce loaded with garlic, sun-dried tomatoes and kale. We love mopping up every last drop of sauce with toasted whole-grain bread. Whether you’re cooking for someone special or just showing yourself a little extra love, this dish will have you saying, “I do” with every bite. Ready to tie the knot? Read on for our best tips and tricks for making this swoon-worthy dish at home. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Red lentils cook quickly. After about 15 minutes, they will begin to break down, which will help thicken the dish. The lentils will continue to thicken up as they cool, so you’ll want to take them off the heat while the sauce is still a little thin and some of the lentils are still whole. Parmesan cheese is often made with animal rennet. If you’re following a vegetarian diet, look for cheese labeled “vegetarian.” Pre-chopped kale from a bag can help cut down on prep time. If you are chopping your own kale, red kale, curly kale or lacinato kale will all work well. Nutrition Notes Lentils are packed with nutrients, including protein, fiber and iron. The combination of plant-based protein and fiber can help you feel full for longer, while iron is important for immune health and energy. Lentils have a low glycemic index, which means they can help promote stable blood sugar levels. Sun-dried tomatoes are just tomatoes that have been dried out, so you get all the same benefits as the fresh version. Sun-dried tomatoes contain high amounts of lycopene, an antioxidant that may reduce risk of heart disease and is the reason for tomatoes’ red color. They’re also a good source of vitamin A for skin and hair health. Kale is a good source of potassium, calcium and magnesium, three nutrients that can support healthy blood pressure. The dark leafy green also contains phytochemicals that may reduce the risk of chronic illnesses like cancer and cardiovascular disease. an image of the ingredients to make the Marry Me Lentils Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Ingredients ? cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 2 tablespoons oil from jar, divided 1 small yellow onion, finely chopped (1 cup) ? teaspoon salt 3 medium cloves garlic, finely chopped (1 Tbsp.) 1 tablespoon tomato paste 1? teaspoons Italian seasoning ? teaspoon crushed red pepper 1 cup dry red lentils, rinsed and picked over 3 cups reduced-sodium vegetable broth 3 cups chopped stemmed kale ? cup heavy cream 2 tablespoons chopped fresh basil, plus more for garnish ? cup grated Parmesan cheese 4 (1-ounce) slices crusty whole-wheat baguette, toasted Directions 1. Heat 2 tablespoons oil from sun-dried tomatoes in a large skillet over medium heat until shimmering. Add chopped onion, ? cup sun-dried tomatoes and ? teaspoon salt; cook, stirring often, until softened, 5 to 6 minutes. 3. Stir in chopped garlic, 1 tablespoon tomato paste, 1? teaspoons Italian seasoning and ? teaspoon crushed red pepper; cook, stirring constantly, until fragrant and deep red in color, 1 to 2 minutes. 4. Stir in rinsed lentils and 3 cu

Lemon Cheesecake Bursting with zesty lemon and rich cream cheese on a homemade graham cracker crust and topped with a lemon curd. This Lemon Cheesecake is sweet and tart making it refreshing and delicious. Prep Time20minutes mins Cook Time1hour hr 10minutes mins Cooling and Chilling Time10hours hrs Total Time11hours hrs 30minutes mins Course: Dessert Cuisine: American 开云体育s: 12 servings Calories: 554kcal Author: Julie Evink Ingredients Crust: 2 ? cups =graham cracker crumbs (about 2 sleeves) ? cup honey ? cup salted butter (? stick), melted Cheesecake Filling: 1 ? cups powdered sugar ? cup dark brown sugar packed 2 medium lemons zested, juiced and divided 24 ounces cream cheese (3 - 8 ounce packages), room temperature ? cup sour cream ? Tablespoon vanilla extract 4 large eggs Topping: 10 ounces lemon curd (jar) Whipped topping optional garnish Sliced lemons optional garnish Lemon zest optional garnish Instructions Preheat the oven to 325 degrees Fahrenheit and assemble a 9-inch springform pan. Pulse the crumbs, honey, and melted butter in a food processor until a wet, crumbly mixture forms. Press half of the crumbs halfway up the side of the assembled springform pan and then tamp down the mixture onto the bottom, creating a uniformly thick crust at least halfway up the side of the pan. Bake for 10-12 minutes or until golden brown and crispy. Remove from the oven and let the crust cool while filling the cheesecake. To make the cheesecake, beat the powdered sugar, dark brown sugar, and the zest from both lemons with a hand or stand mixer in a large mixing bowl. Start with the beater on low and slowly increase it; beat for 1-2 minutes or until combined and fragrant. Add in 1 package of cream cheese and beat until creamy and combined. Put in another package of cream cheese and continue beating until the mixture is light and fluffy. Finally, add in the third package and continue beating until all the cream cheese is smooth, light, and fluffy and there are no grainy-looking spots. Take your time with this process; getting soft and fluffy can take 3-5 minutes per package. Add in the sour cream, the juice from the two lemons, and the vanilla extract and mix just until combined and smooth, about 2 minutes. In a separate bowl, mix the eggs just until uniformly combined. Do not overbeat. Mix the eggs with the hand or stand mixer on low until the cheesecake mixture is thoroughly combined and smooth. Use a spatula to scrape the sides and bottoms of the bowl as necessary. Do not overbeat the mixture. Prepare the new pan with the crust by placing the pan in an oven bag or wrapping the bottom and sides well with several layers of aluminum foil. Place a lint-free towel in the bottom of a large roasting or baking pan. Pour the cheesecake filling into the prepared springform pan and tap the pan several times on the counter to pop any air bubbles before placing it inside the prepared roasting or baking pan. Carefully pour hot water into the roasting or baking pan outside the wrapped springform pan until it is half full, and then carefully move it to the oven. Bake for 70-85 minutes or until the edges are all set and the cheesecake jiggles slightly in the center when wiggled. If the cheesecake cracks, it is overcooked. You can also use a digital thermometer to check that the center of the cheesecake reaches 145 degrees Fahrenheit. Turn off the oven, leave the door cracked, and allow the cheesecake to cool for 1 hour. Once the cheesecake has cooled, remove it from the oven, remove the springform pan from the water bath, and allow it to cool until it reaches room temperature, 1-2 hours. Spread the lemon curd evenly over the top of the cheesecake and then wrap the cheesecake well with plastic wrap and transfer to the refrigerator overnight. When ready to serve the cheesecake, remove it from the springform pan and garnish with whipped topping, sliced lemons, and lemon zest, optional. Cut into slices and serve. Nutrition 开云体育: 1slice | Calories: 554kcal | Carbohydrates: 62g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat

Monster Cookie Bars Soft, chewy Monster Cookie bars stuffed full of peanut butter chips and M&M's! Prep Time10minutes mins Cook Time15minutes mins Total Time25minutes mins Course: Dessert Cuisine: American 开云体育s: 20 Calories: 532kcal Author: Julie Evink Ingredients ? cup butter softened 3 eggs beaten 1 cup white sugar 1 teaspoon vanilla 1 teaspoon corn syrup 2 teaspoon baking soda 1 cup brown sugar packed 1 ? cups peanut butter 4 ? cups quick oatmeal 6 ounces chocolate chips 6 ounces M&M's Instructions Preheat oven to 350 degrees Fahrenheit. Spray a 18x13 inch baking pan with non-stick spray. Set aside. In a large mixing bowl or bowl of a stand mixer, add butter and sugars. Beat together until creamed. Add eggs, vanilla, corn syrup, and baking soda and mix until just combined. Sir in peanut butter and mix until combined then stir in oatmeal and mix. Add chocolate chips and gently mix by hand until combined. Spread into a greased 18 x 13 inch pan. Sprinkle M&Ms on top of batter in a pan and gently press into the dough. Place in the oven and preheated at 350 degrees Fahrenheit for 15 minutes for a soft, chewy bar. They will not look done, but will cook as they set. Notes Mix it up and uses peanut butter chips and Reese's Pieces for a peanut butter Monster Bar! Place leftover bars into an airtight container with parchment paper between layers and store at room temperature for 3-4 days. FRIDGE: To make this treat last a bit longer, store leftovers in the refrigerator for up to a week. FREEZER: Monster cookie bars can be frozen too! Wrap each bar individually in plastic wrap or place them in an airtight container. Store in the freezer for up to 3 months. Allow to thaw before eating. Nutrition Calories: 532kcal | Carbohydrates: 72g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 298mg | Potassium: 356mg | Fiber: 6g | Sugar: 33g | Vitamin A: 185IU | Calcium: 56mg | Iron: 3mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Almond Cherry Cookies Soft, delicious Almond Cookies glazed in cherry frosting with a surprise cherry in the middle! Prep Time15minutes mins Cook Time9minutes mins Total Time24minutes mins Course: Dessert Cuisine: American 开云体育s: 36 cookies Calories: 187kcal Author: Julie Evink Ingredients Cookies 3/4 cup silvered almonds ground 1 cup butter softened 3/4 cup powdered sugar 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1/4 teaspoon salt 8 ounces jar maraschino cherries halved, 1 Tsp juice reserved Red Decorating Sugar Frosting 2 cups powdered sugar 1 Tablespoon maraschino cherry juice 1 teaspoon almond extract 2-3 Tablespoon milk Instructions Preheat oven to 375 degrees F. In a large bowl mix together butter, powdered sugar and vanilla until blended. In a separate bowl combine flour, salt and almonds. Blend dry into butter mixture. To form a cookie take a tablespoon of dough, make a pit in the middle and place a half of a cherry in pit then fold dough over the cherry to form a ball of cookie dough. Place on parchment paper lined baking sheet. Flatten cookie dough slightly. Bake at 375 degrees for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool. In a small bowl mix together powdered sugar, cherry juice and almond extract for frosting. Add enough milk to make it dipping consistency. Dip tops of cookies in icing, flip over and place on wire rack. Sprinkle with red sugar. Notes Can I use almond flour instead of all-purpose flour? I haven’t tested this recipe with almond flour, but mostly like it won’t work. Substituting the same amount for all-purpose flour will not yield the same results. My dough is very dry and crumbly. What did I do wrong? If it’s dry you might have added too much flour. The best way to measure it is to first stir the flour in the container. Then, lightly spoon it into your dry measuring cup and use a dinner knife to level it off. Do I have to stuff the cookies? Can you just add the cherries to the dough? I love the surprise bite of cherry inside the cookie, but you could use chopped maraschino cherries instead and fold them into the dough after you add the dry ingredients. Can I use fresh cherries? I haven’t tried that but fresh cherries have a lot more moisture. As they bake they will release juices which could change how the cookies turn out. For that reason, it’s better to stick with maraschino cherries. How long do the cookies keep? They will keep for three days at room temperature. Keep them tightly wrapped in plastic wrap or in an airtight container.Nutrition 开云体育: 1 | Calories: 187kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 64mg | Potassium: 47mg | Fiber: 1g | Sugar: 20g | Vitamin A: 165IU | Calcium: 20mg | Iron: 0.6mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Strawberry Jello Poke Cake Vanilla Poke Cake - Quick & Easy, But Impressive for Guests! This Light Cake Starts with a Box Mix and is Topped with Strawberry Jell-O, Vanilla Pudding and Cool Whip! Strawberry Jello Poke Cake is the Perfect Comfort Food Dessert! Prep Time25minutes mins Cook Time30minutes mins Total Time55minutes mins Course: Dessert Cuisine: American 开云体育s: 12 servings Calories: 226kcal Author: Julie Evink Ingredients 1 15.25 oz box white cake mix (prepare with ingredients on box) .3 ounce sugar free strawberry jello (1 box) 1 ounce instant vanilla pudding mix sugar free (1 box) 8 ounces Cool Whip 1 ? cup water 2 cup milk Instructions Prepare your cake as it calls for on the box. When the cake is done baking poke holes in the cake with a the handle end of a wooden spoon. Place in the fridge to chill for 3-4 hours. Prepare Jell-O with 1 c. boiling water and 1/2 c. cold water. Mix together until jello mix is dissolved. Pour over the cake. This will seem like a lot of liquid but the cake will absorb it and it won’t become mush. Place the cake in the fridge while you prepare the vanilla pudding mixture. Mix the vanilla pudding with 2 c. milk. Let it sit until soft set. Smooth over the top of your cake. Top with the cool whip. Nutrition 开云体育: 1 | Calories: 226kcal | Carbohydrates: 44g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 644mg | Potassium: 96mg | Sugar: 21g | Vitamin A: 105IU | Calcium: 150mg | Iron: 0.8mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Air Fryer Donuts with Biscuits Quick and Easy Air Fryer Donuts that are made from refrigerated biscuits! This recipe is so delicious and easy. Prep Time10minutes mins Cook Time5minutes mins Total Time15minutes mins Course: Breakfast Cuisine: American 开云体育s: 8 Calories: 316kcal Author: Julie Evink Ingredients 16 oz refrigerated flaky jumbo biscuits 1/2 c. granulated white sugar 2 tsp ground cinnamon 4 Tbsp butter melted olive or coconut oil spray Instructions Combine sugar and cinnamon in a shallow bowl; set aside. Remove the biscuits from the can, separate them and place them on a flat surface. Use a 1-inch round biscuit cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit. Lightly coat air fryer basket with olive or coconut oil spray. Do not use non-stick spray like Pam because it can damage the coating on the basket. Place 4 donuts in a single layer in the air fryer basket. Make sure they are not touching. Air Fry at 360 degrees F for 5 minutes or until lightly browned. Remove donuts from Air Fryer, dip in melted butter then roll in cinnamon sugar to coat. Serve immediately. Nutrition Calories: 316kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 585mg | Potassium: 127mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Calcium: 36mg | Iron: 1.9mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Coffee–Heath Bar Crunch Cake HERE’S A CAKE INSPIRED by a favorite ice cream flavor. The cake is flavored with espresso powder, and the crumbs are made with chopped toffee candy bars. Prechopped toffee bits are sometimes available in the baking aisle of the supermarket. Use 1 cup in place of the candy bars if you’d like. Serves 8 to 10 For the streusel 4 Heath bars (1.4 ounces each), chopped 2 tablespoons packed light brown sugar 2 tablespoons unbleached all purpose flour 1 tablespoon butter, softened For the cake 11?2 cups unbleached all-purpose flour 1 tablespoon instant espresso powder 11?2 teaspoons baking powder 1?2 teaspoon salt 1?2 cup (1 stick) unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 large egg yolk 11?2 teaspoons pure vanilla extract 1 cup milk Make the streusel 1. Preheat the oven to 350?F. Grease a 9-inch round springform pan. 2. Combine the Heath bars, brown sugar, flour, and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use. Make the cake 1. Combine the flour, espresso powder, baking powder, and salt in a medium mixing bowl. 2. Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low speed, add the egg, egg yolk, and vanilla. 3. With the mixer on low speed, add 1?3 of the flour mixture and then 1?2 of the milk, scraping down the sides of the bowl after each addition. Repeat, alternating flour and milk and ending with flour. 4. Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake. 5. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve. 6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. Cake Keeper Cakes by Lauren Chattman 2009

Almond and Heath Candy Bar Cheesecake Crust: 1 cup shortbread cookie crumbs (about 15 Lorna Doone cookies, crushed) 3 tablespoons butter, melted 1 tablespoon sugar Filling: 3 (8 ounce) packages cream cheese, softened 2/3 cup sugar 1/2 teaspoon vanilla extract 3 eggs 1/2 cup sour cream 6 ounces Heath candy bars, frozen and crushed 1 tablespoon flour Topping: 1 cup shortbread cookie crumbs (about 15 Lorna Doone cookies, crushed) 1/3 cup packed brown sugar 1/4 cup butter 1 cup chopped almonds 3/4 cup caramel ice cream topping Crust: Combine cookie crumbs, butter, and sugar. Mix well. Press onto bottom of 9-inch springform pan. Bake for 10 minutes at 350 degrees F. Cool. Filling: In mixing bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Toss crushed candy bars with flour. Add to cream cheese mixture. Stir until blended. Pour filling into prepared crust. Topping: Combine crushed cookies and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in chopped almonds. Sprinkle mixture over filling. Bake at 350 degrees F for 1 hour and 5 minutes, or until set. Drizzle with caramel ice cream topping. Continue baking for 10 minutes more. Remove from oven and cool. Carefully release springform pan. Chill at least 4 hours or overnight before serving. Makes about 16 servings. Enjoy.

Cranberry Lemon Loaf Cranberry Lemon Loaf is perfect for breakfast, brunch, dessert, or a snack! This is the perfect sweet entertaining quick bread! Course Breakfast, Dessert Cuisine American Keyword Cranberry Lemon Loaf Prep Time 5 minutes Cook Time 50 minutes Total Time 55 minutes 开云体育s 10 slices Ingredients ? cup plain greek yogurt or sour cream zest from 1 lemon plus juice from 1 lemon 1 teaspoon vanilla 1 teaspoon baking powder 1 ? cups flour ? teaspoon baking soda ? teaspoon salt 1 cup butter room temperature 1 ? cup sugar 4 eggs 1 ? cups fresh cranberries ? cup confectioners sugar for glaze 2 teaspoon lemon juice for glaze Instructions Preheat oven to 325 degrees. grease loaf pan; set aside. In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined; about 2 minutes at high speed. Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!), then add ? of the yogurt mixture and mix until just combined. Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined. Remove bowl from stand mixer, add in cranberries, and fold gently to combine. Pour batter into a 9x5 loaf pan. Cook for 50-60 minutes, testing with a toothpick starting at 50 minutes. When it comes out clean, bread is done. Allow to cool on a wire rack for 15 minutes. In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, you have enough lemon juice, you don’t want to add too much. 8. Drizzle over the top of the bread and cut into slices. Source: Domestic Superhero ~~~~~ Rhonda in MO

One Pot Chicken Mushroom Soup Done in less than 30 minutes, this One Pot Chicken Mushroom soup is full of flavor! Creamy yet healthy, this soup is delicious! Course Main Course, Soup Cuisine American Keyword chicken mushroom soup Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes 开云体育s 4 servings Calories 362 kcal Ingredients 1 lb boneless, skinless, chicken breasts cut into bite-size pieces 1 tablespoon olive oil 2 tablespoons unsalted butter 4 garlic cloves minced 1 large onion diced 2 medium carrots diced 2 celery stalks diced 8 ounces mushrooms, cleaned and thinly sliced ? teaspoon dried thyme ? teaspoon dried rosemary 1 teaspoon oregano 1 teaspoon red pepper flakes 1 teaspoon ground black pepper divided 1 teaspoon salt divided 3 tablespoons all-purpose flour 4 cups chicken stock reduced sodium 1 bay leaf ? cup half and half 2 tablespoons chopped parsley Instructions In a bowl season chicken pieces with salt and pepper; set aside. Heat oil in a pot, add chicken pieces, and cook until golden (about 2-3 min), transfer the chicken onto a plate; set aside. In the same pot, melt butter over medium heat, add garlic, and sauté until garlic becomes fragrant. Add onions, carrots, and celery; cook for 2-3 minutes then add mushrooms and cook for another 2 minutes, stirring occasionally. Add dried thyme, rosemary, oregano, red pepper flakes, black pepper, and salt; stir to combine. Sprinkle the all-purpose flour over the top, and sauté until the flour is lightly browned (about 1 minute). Add stock, bay leaf, and cooked chicken pieces; increase heat and bring to a quick boil. Once boiling, reduce the heat and cook 5-6 more minutes, whisking continuously. Stir in half and half and let it cook for another 1-2 minutes. Season with extra salt and pepper if required. Serve immediately, garnished with chopped parsley. Recipe Notes Nutritional information: 362 calories, 16g fat, 21g carbohydrates, 4g fiber, 35g protein. Source: Domestic Superhero ~~~~~ Rhonda in MO

Southwestern Salad with Jalapeno Ranch Southwestern Salad with Jalapeno Ranch is mouthwatering delicious! Full of vegetables, this can be served as a main course or side salad! Course Salad Cuisine American Keyword southwestern salad Prep Time 5 minutes Total Time 5 minutes 开云体育s 4 servings Ingredients 5 cups chopped romaine leaves about 2 hearts 2 fresh roma tomatoes diced ? cup corn kernels ? cup pickled jalapeno slices 1 red pepper seeded and diced 1 lime sliced into wedges ? cup black beans warmed/heated ? cup jalapeno ranch - see recipe below or serve on the side Instructions Place your lettuce in a serving bowl. Top with tomatoes, corn, jalapenos, red peppers, and black beans. Squeeze your limes over the salad. Drizzle jalapeno ranch over your salad. Toss and serve! Source: Domestic Superhero ~~~~~ Rhonda in MO

Caramelized Onion & Mushroom Havarti Melt Thick sliced bread topped with soft onions, sautéed mushrooms, and havarti cheese is the perfect grilled cheese combination! This caramelized onion and mushroom grilled cheese is a great easy meal! Course Main Course Cuisine American Keyword caramelized onion and mushroom grilled cheese Prep Time 5 minutes Cook Time 7 minutes 开云体育s 2 sandwiches Ingredients 8 oz mushrooms roughly chopped 1 medium onion thinly sliced salt & pepper ? teaspoon thyme dried or fresh 4 slices of thick sliced bread (like sourdough) 4 slices havarti or Swiss cheese 2 TBS butter Instructions Heat skillet on medium heat and melt 1 TBS of butter; Add onions and mushrooms. After 5-7 minutes you'll notice the mushrooms ‘sweating’ (little beads of water coming to the surface) - Wait another minute and then toss around quickly; Wait about 5 more minutes. By this time their color should be turning a rich brown, and you can toss around a couple more times. Once they are a caramel color, sprinkle with thyme, salt and pepper and stir. Remove from heat. Using the remaining butter, evenly butter 1 side of each slice of bread. With the butter side facing down, place 1 slice of cheese on bread, then about ? cup of mushroom mixture, then another slice of cheese, and then another slice of bread with the butter side up. Repeat for 2nd sandwich. Place the sandwiches into a skillet on medium heat (lower the heat if your bread is browning, but cheese isn't melting enough). Let cook for 3-4 minutes and then flip carefully to other side. Cook an additional 3-4 minutes or until browned. Remove from skillet, cut in half, and serve immediately. Recipe Notes *Do not cook sandwiches over high heat, this will toast the bread to quickly and not allow enough time for the cheese to melt. Slowly over medium head is the way to go. Source: Domestic Superhero ~~~~~ Rhonda in MO