开云体育

Cinnamon Roll Cheesecake Bars Cinnamon Roll Cheesecake Bars are an easy and delicious dessert for Easter, potlucks or any time your sweet tooth strikes. Using Rhodes cinnamon rolls makes these bars super simple and tasty to make. CourseDessert CuisineAmerican Keywordcinnamon roll cheesecake bars Prep Time1hour hour 45minutes minutes Cook Time45minutes minutes Cool Time3hours hours Total Time5hours hours 30minutes minutes 开云体育s16 servings AuthorMeghan Payne-Hensley Ingredients 4 Rhodes thaw, rise and bake cinnamon rolls 2 8 ounce packages cream cheese, room temperature 1/4 cup full fat sour cream, room temperature 1 large egg, room temperature 1 teaspoon vanilla extract 3/4 cup granulated sugar For the cinnamon swirl: 3 Tablespoon butter, melted 1/3 cup brown sugar 1 1/2 teaspoons cinnamon Instructions Place frozen cinnamon rolls in a greased 8x8 baking pan. Cover with foil and allow to rise in a warm spot. They do not need to fully rise but just completely thaw. This took about 1 1/2 hours in a 100 degree oven for me. Preheat oven to 350 degrees F. Once thawed, unroll cinnamon rolls and cut into 8 inch strips. Line the same 8x8 baking pan with the strips then press them together. Set aside. In a stand mixer, cream together cream cheese, sour cream, egg and vanilla until smooth. Add granulated sugar and cream another minute until well combined and smooth. Pour over the cinnamon roll crust. In a small bowl, melt the butter. Mix in the brown sugar and cinnamon. Dollop over the cheesecake filling. Using a butter knife, swirl the topping. Bake cheesecake bars for about 45 minutes, until the edges are set but the middle still jiggles a bit. Watch the bars while baking and cover with foil if they start to brown too much. Remove from oven and allow to cool at room temperature for about 30 minutes. Cover with plastic wrap then refrigerate for at least 3 hours before slicing and serving. Source: Meg's Everyday Indulgence ~~~~~ Rhonda in MO

Apple Pie Cookies Course: Dessert Ingredients 2 Cups all purpose flour 1/2 Cup salted butter softened 1/2 Cup margarine softened 3/4 Cup powdered sugar 1 Tsp vanilla extract 21 Oz can of apple pie filling 1 Tbsp cinnamon for topping Instructions Preheat oven to 325 degrees F. Line a baking sheet with parchment paper, then set aside. Using a stand mixer (or hand mixer and large bowl), cream butter and margarine together on medium high speed until fluffy. Drop mixer speed to low and add vanilla extract, then blend for 30 seconds. Add dry ingredients to a medium bowl. Whisk. Slowly add the dry ingredients to the wet ingredients until it just forms a dough. Do not over mix. Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place cookie ball on the baking sheet. Place the cookies about two inches apart. Use your thumb (or the back of a small spoon) and press into the center of the cookie dough, creating a small well. Bake cookies for about 15 minutes or until the sides of the cookies are puffed and bottoms of cookies begin to turn a light golden color. Remove cookies to a cookie rack and let cool. Once the cookies are cooled add some apple pie filling to the tops of each cookie. Sprinkle with cinnamon. Store in an air tight container. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Homemade Chocolate Ice Cream Ingredients 2 Cups heavy cream divided 2 Heaping tbsps unsweetened cocoa powder 3 Oz semi sweet chocolate, chopped dark chocolate bars are good in this too! 1 Cup whole milk 3/4 Cup white sugar 1/4 Tsp salt 3 Large egg yolks beaten 1 Tsp vanilla extract Instructions Combine milk, sugar, cocoa powder, and salt in a sauce pan over medium heat. Bring to a simmer, stirring constantly. Place egg yolks in a small bowl. Gradually whisk in about half a cup of hot milk mixture, then return to the sauce pan. Heat and stir until thickened, but do not boil. Remove from the heat and stir in chopped chocolate until melted. Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about two hours. Stir in heavy cream and the vanilla. Pour into an ice cream maker and freeze according to the manufacturers directions. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Pasta-bruschetta salad is a refreshing and vibrant dish that combines the classic flavor of bruschetta with the heartiness of pasta, making it perfect for summer gatherings, potlucks or a light meal. This pasta salad features tender pasta tossed with ripe tomato, fresh basil, garlic and a hint of balsamic vinegar, creating a delightful combination of sweet, savory and tangy flavor. The addition of mozzarella cheese adds creamy texture, while a drizzle of olive oil ties everything together, making each bite a burst of Mediterranean goodness. Easy to prepare and even easier to enjoy, pasta-bruschetta salad is a crowd pleaser that’s sure to become a staple in your recipe collection. INGREDIENTS list of 10 items 8 ounces pasta (such as penne, fusilli, or bowties) 2 cups cherry tomatoes, halved 1/2 cup fresh mozzarella pearls or diced mozzarella cheese 1/4 cup fresh basil leaves, thinly sliced 2 cloves garlic, minced 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon Italian seasoning Salt and freshly ground black pepper, to taste 1/4 cup grated Parmesan cheese (optional, for garnish) Italian seasoning list end INSTRUCTIONS list of 5 items 1. Cook the Pasta list of 1 items nesting level 1 Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, rinse with cold water to stop the cooking, and set it aside to cool. list end nesting level 1 2. Prepare the Bruschetta Mixture list of 1 items nesting level 1 In a large mixing bowl, combine the cherry tomato, mozzarella, basil, minced garlic, olive oil, balsamic vinegar and Italian seasoning. Season with salt and pepper to taste. Stir gently to combine. list end nesting level 1 3. Combine Pasta and Bruschetta list of 1 items nesting level 1 Add the cooled pasta to the bowl with the bruschetta mixture. Toss everything together until the pasta is well-coated with the dressing, and the ingredients are evenly distributed. list end nesting level 1 4. Chill the Salad list of 1 items nesting level 1 Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together. This also helps the salad to become more refreshing. list end nesting level 1 5. Serve list of 1 items nesting level 1 Before serving, give the Bruschetta Pasta Salad a good stir. Garnish with grated Parmesan cheese if desired. Serve chilled or at room temperature. list end nesting level 1 list end Pasta-bruschetta salad is a delightful, easy-to-make dish that’s perfect for any occasion. Its combination of fresh ingredients and bold flavor makes it a tasty and versatile salad everyone will love.

This chorizo mac and cheese is the perfect blend of comfort and spice. The creamy cheese sauce clings to the pasta, while the bold flavors of the chorizo add a smoky, slightly spicy kick that elevates the dish. It’s the best of both worlds—oozy, cheesy goodness combined with savory, spiced sausage. This recipe takes classic mac and cheese to the next level, making it ideal for a cozy family dinner or a dish to impress your guests. Plus, it’s easy to prepare and is sure to satisfy any craving for something indulgent and flavorful. INGREDIENTS: list of 14 items ? 12 oz elbow macaroni (or pasta of choice) ? 8 oz chorizo sausage, casing removed ? 2 tbsp unsalted butter ? 2 tbsp all-purpose flour ? 2 cups whole milk ? 1 cup heavy cream ? 2 cups sharp cheddar cheese, shredded ? 1 cup Monterey Jack cheese, shredded ? 1 tsp smoked paprika ? ? tsp garlic powder ? ? tsp onion powder ? Salt and pepper, to taste ? ? cup panko breadcrumbs (optional, for topping) ? 2 tbsp chopped fresh parsley (optional, for garnish) list end INSTRUCTIONS: list of 7 items 1. Cook the pasta: In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside. 2. Cook the chorizo: In a large skillet over medium heat, cook the chorizo until browned and fully cooked, breaking it apart with a spatula as it cooks, about 5–7 minutes. Remove from the skillet and set aside. 3. Make the cheese sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the milk and cream, and continue whisking until the mixture thickens, about 5 minutes. 4. Add the cheese and spices: Lower the heat to medium-low. Stir in the shredded cheddar and Monterey Jack cheese, one handful at a time, until melted and smooth. Add the smoked paprika, garlic powder, onion powder, and season with salt and pepper to taste. 5. Combine: Add the cooked pasta and browned chorizo to the cheese sauce, stirring to coat everything evenly. 6. Optional breadcrumb topping: If desired, transfer the mixture to a baking dish. Sprinkle with panko breadcrumbs and broil on high for 3–5 minutes, or until the top is golden brown. 7. Serve: Garnish with chopped fresh parsley and serve hot. list end Enjoy this hearty, flavorful dish with your favorite side or simply on its own for a satisfying meal!

Southern barbecue spaghetti sauce is a bold and tangy twist on traditional marinara, combining the smoky flavors of barbecue with the rich base of tomato sauce. Inspired by the barbecue culture of the South, this sauce features a sweet and spicy blend of ingredients like brown sugar, vinegar, mustard, and a hint of hot sauce. It’s a unique and flavorful way to elevate your spaghetti, making it perfect for those who love a little southern flair in their pasta dishes. Serve over spaghetti or use it as a creative topping for grilled meats and veggies. INGREDIENTS: list of 13 items ? 1 tablespoon olive oil ? 1 medium onion, finely chopped ? 3 cloves garlic, minced ? 1 (28 oz) can crushed tomatoes ? 1/2 cup ketchup ? 1/4 cup apple cider vinegar ? 2 tablespoons Worcestershire sauce ? 2 tablespoons yellow mustard ? 1/4 cup brown sugar ? 1 teaspoon smoked paprika ? 1 teaspoon chili powder ? 1 teaspoon hot sauce (optional, for heat) ? Salt and black pepper, to taste list end INSTRUCTIONS: list of 5 items 1. Sauté the aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. 2. Add the tomatoes and seasonings: Stir in the crushed tomatoes, ketchup, apple cider vinegar, Worcestershire sauce, mustard, and brown sugar. Add the smoked paprika, chili powder, hot sauce (if using), salt, and black pepper. Stir to combine. 3. Simmer the sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce cook for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together. 4. Adjust seasoning: Taste the sauce and adjust the seasoning with additional salt, pepper, or hot sauce if desired. 5. Serve: Serve the Southern Barbecue Spaghetti Sauce over cooked spaghetti, or use it as a delicious topping for grilled meats, burgers, or pulled pork sandwiches. list end Enjoy this tangy, smoky Southern Barbecue Spaghetti Sauce for a unique and flavorful twist on a classic!

3 Ingredient Cream Biscuits Prep Time5minutes mins Cook Time10minutes mins Total Time15minutes mins Ingredients 2 cups self rising flour 1 tablespoon sugar 1? cups heavy cream Instructions Preheat your oven to 500 degrees. In a large bowl, combine the flour, sugar, & heavy cream together. Drop the dough onto a lightly floured surface and shape into a free formed rectangle. Using a pizza cutter, slice the dough in half lengthwise, and then slice it the other way making little biscuit squares. You can make them circular by rolling each biscuit side between your hands if you like. Place a couple inches apart on a baking sheet and bake for 10 minutes, or until golden brown, in the preheated oven. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Cracker Salad Ingredients 2-3 Large tomatoes 1 Cup Mayonnaise 1/2 Shallot Minced 1 sleeve saltine crackers sometimes I use 1.5 sleeves of crackers 1-2 Tbsp chives Chopped salt and pepper to taste Instructions Remove the stem end of the tomatoes, and then halve the tomatoes crosswise. Over a bowl or the sink, give the tomatoes a squeeze so that they release some of their seeds and juice. It’s not necessary to remove all the seeds, but eliminating some of the liquid improves the texture of the salad. Dice tomatoes, sprinkle with salt, and set aside. Combine minced shallot, half of the chives, chopped tomatoes (save a few for garnish), pepper, and mayonnaise, and stir to combine. Crumble Saltine crackers, leaving some pieces a little bigger for texture. Start with 1 sleeve of crushed crackers (salted) and add an additional 1/2 sleeve if you feel you want more crunch. Add crackers to the mayonnaise mixture, and fold to gently combine. Taste for seasoning, and adjust as necessary. Garnish with reserved tomatoes and chives, and serve immediately. Notes Adapted from Dukes Mayo’s recipe Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Easy Chicken Taco Soup Prep Time5minutes mins Cook Time40minutes mins Total Time45minutes mins Ingredients 2 Pounds Ground chicken Can substitute ground beef or ground turkey 2 Taco seasoning packets I like Kinders taco blend 28 Oz Can of San Marzano tomatoes Undrained 10 Oz Can Rotel tomatoes Undrained 7 Oz Can chopped green chiles 2 15oz Cans of ranch style beans 28 Oz Can of corn Drained 15 Oz Can pinto beans Rinsed and drained (optional) 15 Oz Can black beans Rinsed and drained (optional) 1 Packet Dry ranch dip mix 8 Oz Bottle taco sauce Instructions In a large pot or skillet, sauté the 2 pounds of ground chicken. When cooked through, add in the taco seasoning and cook for another couple of minutes. You can use a different type of taco seasoning, just follow the directions on the back of the packet if it is different - or make your own. Add in the rest of the ingredients. Cook on the stovetop on low/medium heat for about 20-30 minutes. You can also cook this on low in the crockpot for 4 hours. The soup is on the thicker side so you can add a little water or chicken broth to thin it out some if desired. Alternatively, you can add a small can of tomato paste to thicken it up more if you want more of a chili consistency. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

My Favorite Avocado Sandwich 开云体育s: 2 Prep Time: 10minutes mins Cook Time: 5minutes mins Total Time: 15minutes mins Description Looking to give your lunch routine an upgrade? Try my favorite avocado sandwich recipe! With creamy avocado, roasted tomatoes, and a spicy mayo, it's the perfect combination of flavors and textures. Ingredients 3/4 Cup Cherry Tomatoes, halved 4 Slices Seven Grain Bread, or similar 2 Tablespoons Butter, softened 4 Slices Young Manchego Cheese 1/4 Cup Fresh Sprouts 1/3 Cup Micro Greens 1/3 Cup Arugula 1 Avocado, sliced Pickled Red Onions Spicy Mayo 1/2 Cup Mayonnaise 3 Dashes Hot Sauce 1 teaspoon Smoked Paprika 1/4 teaspoon Chili Powder 2 teaspoons Juice from Pickled Onions Instructions Heat the oven to broil. Place the tomatoes on a baking sheet, cut side down. Place the oven rack in the highest position and slide the tomatoes in. Cook only until the tomatoes begin to char then remove. 3/4 Cup Cherry Tomatoes Toast all four pieces of the bread (either in the broiler or a toaster). Butter one side of each slice, set aside. 4 Slices Seven Grain Bread,2 Tablespoons Butter To Make the Sandwich Spread the inside of each bread with the spicy mayo. Place the cheese slices followed by the tomatoes, sprouts, micro greens and arugula. 4 Slices Young Manchego Cheese,1/4 Cup Fresh Sprouts,1/3 Cup Micro Greens,1/3 Cup Arugula Now, add the sliced avocado, red onion, and the top piece of bread. Enjoy! 1 Avocado,Pickled Red Onions Spicy Mayo Make the mayo by whisking all ingredients together and set aside. 1/2 Cup Mayonnaise,3 Dashes Hot Sauce,1 teaspoon Smoked Paprika,1/4 teaspoon Chili Powder,2 teaspoons Juice from Pickled Onions Equipment Wusthof Knives Measuring Cups and Spoons Cutting Board Baking Sheet Whisk Notes I like to just throw my bread in at the same time as the tomatoes, flipping them half through, or just do tomatoes and use a toaster for the bread. Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

Lemon Jello Cake 开云体育s: 12 -16 Prep Time: 10minutes mins Cook Time: 27minutes mins Total Time: 37minutes mins Description This Lemon Jello Cake is perfect anytime of year, but it's especially great for Easter and the 4th of July. It's an easy lemon cake that uses a few shortcuts to speed things up! Ingredients For the Cake 1 Box Lemon Cake Mix, 15.25 oz 4 Eggs, large 1 ? Cups Water 2/3 Cup Vegetable Oil 1 Package Lemon Jello, small box — 3 oz For the Icing 2 Lemons, juiced 1 ? Cups Powdered Sugar Instructions Make the Jello Cake: Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour. Tip and tap the edges of the cake pan to coat it with flour. In the bowl of a mixer, add the cake mix, eggs, water, oil and jello powder and mix together. 1 Box Lemon Cake Mix,4 Eggs,1 ? Cups Water,2/3 Cup Vegetable Oil,1 Package Lemon Jello Pour into the greased and floured pan. Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below). When cake is done, poke all over with a fork while still hot. Immediately pour lemon icing over top. Make the Lemon Icing: In a small bowl, whisk the lemon juice and powdered sugar until smooth. 2 Lemons,1 ? Cups Powdered Sugar Notes *Note that you must use regular Jello (i.e. not sugar-free or another alternative). Store covered, at room temperature, or may be stored in the refrigerator. Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

German Potato Salad 开云体育s: 6 Prep Time: 5minutes mins Cook Time: 40minutes mins Total Time: 45minutes mins Ingredients 1 Pound Yukon Gold Potatoes 1 Pound Baby Red Potatoes 1 teaspoon Salt 12 Ounces Bacon 1/4 Cup Reserved Bacon Fat 2 Tablespoons Butter 2 Tablespoons Olive Oil 1/4 Cup Apple Cider Vinegar, plus 1 tablespoon 2 Cloves Garlic, minced 3 Tablespoons Sugar, plus 1 teaspoon 1 teaspoon Stone Ground Mustard 2 teaspoons Dijon Mustard 1/2 teaspoon Salt, or to taste 1/4 teaspoon Pepper 3 Tablespoons Parsley, chopped, divided Instructions Heat a large pot of water over high heat until rapidly boiling. Meanwhile, cut the potatoes in half. Add the potatoes to the rolling water and season with 1 teaspoon salt. 1 Pound Yukon Gold Potatoes,1 Pound Baby Red Potatoes,1 teaspoon Salt Allow the potatoes to cook until fork tender, about 10 minutes. Place a large dutch oven over medium heat. Cut the bacon strips into approximately 1-inch pieces and add to the pot. Cook the bacon, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon pieces to a plate lined with a paper towel. Measure 1/4 cup bacon grease and place back in the pot. If there isn't enough, add a little olive oil and butter to get to 1/4 cup. 12 Ounces Bacon,1/4 Cup Reserved Bacon Fat Add the butter and olive oil, and once melted, stir in the garlic and 1 tablespoon of parsley until the garlic is fragrant and beginning to be browned. 2 Tablespoons Butter,2 Tablespoons Olive Oil,2 Cloves Garlic,3 Tablespoons Parsley Quickly whisk in the vinegar, garlic, mustards, and sugar. 1/4 Cup Apple Cider Vinegar,3 Tablespoons Sugar,2 teaspoons Dijon Mustard,1 teaspoon Stone Ground Mustard Bring to a simmer until it thickens slightly, about 1 minute. Add the potatoes , gently stirring to coat, then stir in the bacon and reserved parsley. 3 Tablespoons Parsley Serve immediately with additional salt and pepper if needed. 1/2 teaspoon Salt,1/4 teaspoon Pepper Notes leftovers will keep for 3-4 days in the refrigerator Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

TURKEY STUFFED PORTOBELLO MUSHROOMS WITH FETA, SPINACH & PECAN SALAD Recipe courtesy of the American Diabetes Association SERVINGS: 2 PREP TIME: 10 minutes COOK TIME: 25 minutes TOTAL TIME: 35 minutes INGREDIENTS For the Stuffed Mushrooms: 4 large portobello mushrooms, stems and gills removed 1 tablespoon olive oil 1/2 pound ground turkey 1/2 small onion, diced 2 cloves garlic, minced 1/4 teaspoon ground black pepper 1/4 teaspoon crushed red pepper flakes (optional) 1/2 teaspoon dried thyme 2 tablespoons chopped fresh parsley 1/2 cup whole-wheat panko breadcrumbs 1/4 cup crumbled reduced-fat feta cheese For the Spinach & Pecan Salad: 3 cups baby spinach 1/4 cup chopped pecans 1/4 cup crumbled reduced-fat feta cheese 1 tablespoon olive oil 1 tablespoon balsamic vinegar DIRECTIONS Preheat oven to 375°F. Lightly brush mushroom caps with olive oil. Place them gill-side up on a baking sheet lined with parchment paper. Roast for 10 minutes. While mushrooms roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add ground turkey and cook until browned, breaking it up as it cooks. Add onion and garlic. Sauté for 2–3 minutes until onions are translucent. Stir in black pepper, red pepper flakes (if using), thyme, and parsley. Cook for another minute, then remove from heat. Add panko breadcrumbs and feta cheese to the turkey mixture. Stir until combined. Remove mushrooms from oven. Drain any liquid from caps. Spoon turkey mixture evenly into each cap. Return stuffed mushrooms to the oven and bake for another 10–12 minutes until heated through and tops are golden. Meanwhile, prepare the salad: In a medium bowl, toss spinach, pecans, and feta. Drizzle with olive oil and balsamic vinegar. Toss to combine. Serve two stuffed mushrooms per person with half the salad on the side. NUTRITION PER SERVING (2 stuffed mushrooms + 1/2 salad) Calories: 360 Total Fat: 22g Saturated Fat: 5g Cholesterol: 55mg Sodium: 470mg Carbohydrates: 16g Dietary Fiber: 4g Sugars: 3g Protein: 26g “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Modern tuna casserole is a delicious, updated take on the classic comfort food. By lightening up the traditional version with fresh ingredients and a homemade sauce, this casserole brings a new, vibrant twist to a nostalgic dish. Packed with tender pasta, flaky tuna, fresh vegetables, and a creamy, flavorful sauce, it’s topped with crispy breadcrumbs for the perfect crunchy finish. This wholesome and satisfying dish is great for family dinners or meal prep, and it can be easily adapted to suit different tastes or dietary preferences. INGREDIENTS: list of 17 items ? 12 oz egg noodles or pasta of choice ? 2 tablespoons olive oil ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 cup sliced mushrooms ? 1 cup frozen peas ? 1/4 cup all-purpose flour ? 2 cups milk (or non-dairy milk) ? 1/2 cup chicken or vegetable broth ? 1 teaspoon Dijon mustard ? 1 teaspoon dried thyme ? Salt and pepper to taste ? 2 cans (5 oz each) tuna in water, drained ? 1/2 cup grated Parmesan cheese ? 1/2 cup panko breadcrumbs ? 2 tablespoons melted butter or olive oil for topping ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 8 items 1. Cook the Pasta: Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente. Drain and set aside. 2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and mushrooms, sautéing for 4-5 minutes until softened and fragrant. Stir in the frozen peas and cook for another 2 minutes. 3. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually add the milk and broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes. Stir in the Dijon mustard, dried thyme, salt, and pepper. 4. Add the Tuna and Pasta: Remove the skillet from the heat and gently fold in the drained tuna, cooked pasta, and Parmesan cheese. Mix until everything is evenly coated with the sauce. 5. Transfer to a Baking Dish: Pour the tuna mixture into a greased 9×13-inch baking dish. 6. Prepare the Topping: In a small bowl, combine the panko breadcrumbs with melted butter or olive oil. Sprinkle the breadcrumbs evenly over the top of the casserole. 7. Bake: Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the casserole is bubbly. 8. Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley for a pop of color. list end This Modern Tuna Casserole is a comforting and flavorful meal that adds a fresh twist to an old classic, making it a perfect dinner for any occasion.

Greek turkey meatballs are a delicious and healthy twist on a classic favorite, packed with the vibrant flavors of Mediterranean cuisine. These meatballs are made with lean ground turkey and infused with garlic, fresh herbs, and tangy feta cheese, resulting in juicy, tender bites that are bursting with flavor. Perfect as an appetizer or main course, these meatballs can be served with a side of tzatziki sauce, nestled in a pita with fresh veggies, or enjoyed over a salad. Easy to prepare and full of wholesome ingredients, Greek Turkey Meatballs offer a nutritious and satisfying meal that’s sure to impress family and friends. INGREDIENTS list of 12 items ? 1 pound ground turkey ? 1/2 cup breadcrumbs ? 1/4 cup feta cheese, crumbled ? 1/4 cup red onion, finely chopped ? 2 cloves garlic, minced ? 1/4 cup fresh parsley, chopped ? 2 tablespoons fresh mint, chopped ? 1 teaspoon dried oregano ? 1/2 teaspoon ground cumin ? Salt and pepper, to taste ? 1 large egg, beaten ? 2 tablespoons olive oil list end INSTRUCTIONS list of 5 items 1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. 2. Mix the ingredients: In a large mixing bowl, combine the ground turkey, breadcrumbs, feta cheese, chopped red onion, minced garlic, parsley, mint, oregano, cumin, salt, pepper, and beaten egg. Mix gently until all the ingredients are well combined. 3. Form the meatballs: Use your hands or a small ice cream scoop to form the mixture into 1 1/2-inch meatballs, placing them on the prepared baking sheet. 4. Bake the meatballs: Drizzle the olive oil over the meatballs to help them brown. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and lightly browned. 5. Serve: Remove the meatballs from the oven and let them cool slightly. Serve with tzatziki sauce, pita bread, and fresh vegetables, or over a Greek salad. list end Enjoy your Greek Turkey Meatballs as a flavorful and healthy dish that captures the essence of Mediterranean cuisine, offering a delicious and satisfying meal for any occasion.

Strawberry pretzel salad is a classic, nostalgic dessert that combines sweet, salty, and creamy layers into a delightful treat. This crowd-pleaser features a crunchy pretzel crust, a luscious cream cheese filling, and a refreshing strawberry gelatin topping, making it perfect for picnics, potlucks, or family gatherings. The blend of texture and flavor - crisp pretzels, rich cream cheese and juicy strawberries - creates a dessert that is both satisfying and irresistible. It’s an easy-to-make recipe that brings a touch of retro charm to any occasion. INGREDIENTS: list of 3 items ? For the Pretzel Crust: list of 3 items nesting level 1 ? 2 cups crushed pretzels ? 3/4 cup unsalted butter, melted ? 3 tablespoons granulated sugar list end nesting level 1 ? For the Cream Cheese Layer: list of 3 items nesting level 1 ? 8 ounces cream cheese, softened ? 1 cup granulated sugar ? 1 (8-ounce) container whipped topping (such as Cool Whip), thawed list end nesting level 1 ? For the Strawberry Layer: list of 4 items nesting level 1 ? 2 (3-ounce) packages strawberry gelatin (Jell-O) ? 2 cups boiling water ? 2 cups cold water ? 2 cups sliced fresh strawberries list end nesting level 1 list end INSTRUCTIONS: list of 5 items 1. Prepare the Pretzel Crust: list of 4 items nesting level 1 ? Preheat your oven to 350°F (175°C). ? In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. ? Press the mixture evenly into the bottom of a 9×13 inch baking dish. ? Bake in the preheated oven for 10 minutes. Remove from the oven and let cool completely. list end nesting level 1 2. Prepare the Cream Cheese Layer: list of 4 items nesting level 1 ? In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. ? Fold in the whipped topping until well combined. ? Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to spread it to the edges to create a seal. This helps prevent the gelatin layer from seeping through. ? Refrigerate until set, about 30 minutes. list end nesting level 1 3. Prepare the Strawberry Layer: list of 4 items nesting level 1 ? In a large bowl, dissolve the strawberry gelatin in the boiling water, stirring until completely dissolved. ? Stir in the cold water. ? Allow the gelatin to cool to room temperature. ? Once cooled, add the sliced strawberries to the gelatin mixture. list end nesting level 1 4. Assemble the Dessert: list of 2 items nesting level 1 ? Carefully pour the gelatin mixture over the chilled cream cheese layer. ? Refrigerate for at least 4 hours, or until the gelatin is fully set. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Once set, slice the dessert into squares and serve chilled. list end nesting level 1 list end Enjoy your delicious Strawberry Pretzel Salad, a perfect blend of sweet, salty, creamy, and fruity that will be a hit at any gathering!

Mac and cheese casserole is the ultimate comfort food, combining creamy, cheesy goodness with crispy, golden topping. This classic dish is made with tender macaroni noodles coated in rich, homemade cheese sauce, then baked to perfection with a crunchy bread crumb or extra cheese topping. It’s perfect for family dinner, potlucks or any time you’re craving something warm and comforting. Whether served as a main dish or hearty side, this casserole is sure to be a hit with everyone around the table. INGREDIENTS: list of 11 items ? 8 oz elbow macaroni ? 2 tbsp unsalted butter ? 2 tbsp all-purpose flour ? 2 cups whole milk ? 2 cups shredded sharp cheddar cheese ? 1 cup shredded mozzarella cheese ? ? tsp garlic powder ? ? tsp mustard powder (optional) ? Salt and pepper to taste ? ? cup breadcrumbs or crushed crackers (for topping) ? 2 tbsp melted butter (for topping) list end INSTRUCTIONS: list of 8 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similarly sized casserole dish. 2. Cook the Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. 3. Make the Cheese Sauce: In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly. Gradually add the milk, whisking to prevent lumps, and cook until the mixture thickens and bubbles, about 5 minutes. 4. Add the Cheese: Remove the saucepan from heat and stir in the shredded cheddar and mozzarella cheese until melted and smooth. Add the garlic powder, mustard powder (if using), salt, and pepper. Stir until well combined. 5. Combine the Macaroni and Sauce: Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly. 6. Assemble the Casserole: Pour the mac and cheese into the prepared baking dish. In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole. 7. Bake: Bake the casserole for 20-25 minutes, or until the top is golden brown and the cheese is bubbling. 8. Serve: Let the casserole cool slightly before serving. Enjoy as a main dish or alongside your favorite comfort foods. list end Enjoy this rich and satisfying Mac and Cheese Casserole as the perfect addition to any meal!

Creme Brulee Baked Oatmeal 开云体育s: 9 Prep Time: 10minutes mins Cook Time: 40minutes mins Total Time: 50minutes mins Ingredients 2 Cups Old Fashioned Oats 2 Large Eggs 1 3/4 Cups Milk 4 Tablespoons Butter, melted 1/3 Cup Maple Syrup 1 teaspoon Vanilla 2 1/4 teaspoons Cinnamon 3/4 teaspoon Salt 1 teaspoon Baking Powder 1/2 Cup Golden Raisins 1/4 Cup Turbinado Sugar Instructions Preheat the oven to 375 and grease an 8x8" baking dish. In a large bowl, stir together all ingredients but the turbinado sugar. Pour into a baking dish and spread evenly. Sprinkle liberally with turbinado sugar and bake for 40-45 minutes. 2 Cups Old Fashioned Oats,2 Large Eggs,1 3/4 Cups Milk,4 Tablespoons Butter,1/3 Cup Maple Syrup,1 teaspoon Vanilla,2 1/4 teaspoons Cinnamon,3/4 teaspoon Salt,1 teaspoon Baking Powder,1/2 Cup Golden Raisins,1/4 Cup Turbinado Sugar Serve with toppings like: a little warm miIk, a dollop of yogurt, fresh berries or just plain. Notes Store leftovers in the fridge for up to 4 days. Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

Amish Friendship Bread 开云体育s: 2 loaves Prep Time: 15minutes mins Cook Time: 1hour hr Prepping Starter: 10days d Total Time: 10days d 1hour hr 15minutes mins Ingredients Amish Friendship Bread Starter 1/4 Cup Warm Water 2 ? teaspoons Yeast 1 Cup All-Purpose Flour 1 Cup Sugar, + a pinch 1 Cup 2% Milk Amish Friendship Bread 1 Cup Amish Starter 2 Cups Flour 3/4 Cup Sugar 1/2 Cup 2% Milk 3 Large Eggs 1 Cup Vegetable Oil 3/4 teaspoon Vanilla 1/4 Cup Brown Sugar 1/2 teaspoon Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoon Baking Powder 2 teaspoons Cinnamon 2 Instant Vanilla Pudding, 3.4 ounce boxes 1/2 Cup Cinnamon Sugar Instructions For the Starter Pour the warm water into a small glass measuring cup. Sprinkle the yeast over the water along with a pinch of sugar. Let this stand for 5-8 minutes to allow it to dissolve. 1/4 Cup Warm Water,2 ? teaspoons Yeast,1 Cup Sugar In a larger glass bowl (or plastic bowl), mix together the flour and sugar. Stir in the milk and then the yeast mixture. 1 Cup All-Purpose Flour,1 Cup Sugar,1 Cup 2% Milk Once the mixture is bubbly, pour it into a gallon-size ziploc plastic bag and seal. Set aside on the counter. Do not refrigerate. Allow the sourdough mixture to sit out at room temperature. Write the schedule in marker on the bag. This counts as Day 1. Day 2: Mash the bag. Day 3: Mash the bag. Day 4: Mash the bag. Day 5: Mash the bag. Day 6: Add 1 cup of flour, sugar and milk. Mash the bag until it is mixed well. 1 Cup All-Purpose Flour,1 Cup 2% Milk,1 Cup Sugar Day 7: Mash the bag. Day 8: Mash the bag. Day 9: Mash the bag. Day 10: Pour the sourdough into a glass (or other nonmetal) bowl. Add 1/2 cup flour, 1/2 cup sugar and 1/2 cup 2% milk. Mix well with a wooden spoon. Divide out 1 cup portions of the starter, placing each one-cup portion in separate ziploc plastic bags. You’ll get about 3-4 bags. Seal the bags, and give the starter away to friends along with the instructions, keeping one for yourself if desired. The starter then goes back to Day 1. For the Bread Preheat the oven to 325 degrees. In a large bowl, combine all ingredients. Mix well, folding so as to not toughen the bread. 2 Cups Flour,3/4 Cup Sugar,1/2 Cup 2% Milk,1 Cup Amish Starter,3 Large Eggs,1 Cup Vegetable Oil,3/4 teaspoon Vanilla,1/4 Cup Brown Sugar,1/2 teaspoon Salt,1/2 teaspoon Baking Soda,1 1/2 teaspoon Baking Powder,2 teaspoons Cinnamon,2 Instant Vanilla Pudding Spray 2 loaf pans with cooking spray. Dust the greased pans with half of this cinnamon/sugar mixture. 1/2 Cup Cinnamon Sugar Pour the batter evenly into the pans and sprinkle the remaining sugar mixture over the batter. 1/2 Cup Cinnamon Sugar Bake for 1 hour or until the a toothpick inserted into the center of the loaf comes out clean. Cool and serve! Notes Free Amish Bread Printable Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

Amish Pumpkin Cinnamon Rolls with Caramel Icing Totally delicious pumpkin cinnamon rolls- the best fall breakfast recipe! Prep Time2hours hrs Cook Time20minutes mins Total Time2hours hrs 20minutes mins Course: Breakfast Cuisine: American Keyword: amish, cinnamon rolls, pumpkin cinnamon rolls 开云体育s: 9 servings Author: Lori Lange Ingredients ROLLS: ? cup milk 2 tablespoons butter ? cup unsweetened pumpkin puree 2 tablespoons granulated white sugar ? teaspoon salt 1 large egg, beaten One .25-ounce envelope active dry yeast 1 cup all purpose flour 1 cup bread flour FILLING: ? cup brown sugar, packed 1 teaspoon ground cinnamon 2 tablespoons butter, melted FROSTING: 4 tablespoons butter ? cup brown sugar, packed 2 tablespoons milk ? teaspoon vanilla extract ? teaspoon salt ? to ? cup powdered sugar, sifted Instructions PREPARE THE ROLLS: In a small saucepan, heat the milk and butter just until warm (120 to 130°) and butter is almost melted, stirring constantly. In large bowl, combine the pumpkin, sugar and salt. Add the warm milk mixture and beat with an electric mixer until well mixed. Beat in the egg and yeast. In a separate mixing bowl, whisk together the two flours. Add half of the flour mixture to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add the remaining flour and mix thoroughly (dough will be very soft). Transfer the dough to a lightly greased bowl, then grease the surface of the dough lightly. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Turn the dough onto a floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make the dough easy to handle. On a lightly floured surface, roll the dough into a 12x10-inch rectangle. PREPARE THE FILLING: In a small bowl, combine the brown sugar and cinnamon. Brush the surface of dough with the melted butter. Sprinkle with the brown sugar mixture. Beginning with the long side of the dough, roll up jelly-roll style. Pinch the seam to seal. With a sharp serrated knife, gently cut the roll into twelve 1-inch slices. Place the rolls cut-side-up in greased 9-inch-square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. BAKE THE ROLLS: Preheat the oven to 350°F. Bake the rolls about 20 minutes, or until golden. Remove from the pan to a waxed paper-lined wire rack. Cool 10 to 15 minutes. ADD THE ICING: While the rolls are cooling, prepare the icing: In a small saucepan, heat the butter until melted. Stir in the brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool the mixture slightly. Stir in the vanilla, salt and powdered sugar (start with ? cup). Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency. Drizzle icing over warm rolls. Notes *If you'd like to begin preparing these the night before... Follow directions through putting the rolls in the pan, then cover and refrigerate overnight. Take them out in the morning and let them rise for 45 minutes (maybe a bit more because the dough will be cold).*If you're lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off your oven!Nutrition 开云体育: 1roll | Calories: 324kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 261mg | Potassium: 114mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2480IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg Source: Recipe Girl ~~~~~ Rhonda in MO