Ingredients:

Directions:

1. Preheat oven to 400°F.

2. In a large bowl, mix chicken, salsa, cumin, oregano, cheese and green onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3. Fold opposite sides over filling. Roll up from bottom and place chimichangas seam-side down on a baking sheet. Brush with melted butter.

4. Bake at 400°F for 25 minutes or until golden brown and crispy.

Garnish with your favorite toppings and serve with salsa on the side.

Source:?

Ingredients:

Directions:

Cut the beef across the grain 1/4-inch thick.

In the bottom of a 6-quart slow cooker, combine broth, soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, and ginger.

Add the beef and stir to combine. Cover and cook on LOW for 1 1/2 to 2 hours or until the beef is tender.

In a small bowl, combine cornstarch with 3 tablespoons of water. Stir it into the beef mixture. Add the broccoli, cover, and cook on HIGH for an additional 30 to 40 minutes or until the broccoli is tender.

Serve over rice.

Notes:

For tender-crisp broccoli, the broccoli can be steamed separately. To steam the broccoli:

Place a steam basket or colander into a large saucepan.

Add broccoli and enough water to cover the bottom of the saucepan.

Bring to a boil, reduce heat to simmer.

Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp when pierced with a fork.

Stewing beef: Stewing beef or cubed chuck can be used. Cook on low for 7 to 8 hours or until tender.

Check for tenderness: Avoid overcooking the beef. Slow cookers can vary so check it early. If the beef is tender, add the broccoli. If it overcooks, the beef will fall apart.

Source:?

Ingredients:

Directions:

01 Heat the oven to 325°F with a rack in the middle position. Have ready an ungreased 9-inch or 10-inch tube pan with a removable bottom or, if using a 1-piece pan, line it with kitchen parchment cut to fit into the bottom, with a center hole to accommodate the tube. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

02 In a small saucepan over medium, heat the milk to just below a simmer (185°F), 2 to 3 minutes. Set aside off heat.

03 In a stand mixer with the paddle attachment, beat the egg yolks, 214 grams (1 cup) of the white sugar and the orange zest on medium-high until the mixture is pale yellow and doubled in volume, 3 to 4 minutes. Scrape down the bowl. With the mixer running on low, drizzle in the warm milk very slowly, then add the vanilla and beat until combined, about 1 minute. Scrape down the bowl. With the mixer running on low, add the flour mixture in three additions, mixing until almost fully incorporated, about 30 seconds, after each addition. Remove the bowl from the mixer and fold with the spatula to ensure no dry pockets remain. Transfer the mixture to a large bowl; set aside. Thoroughly wash and dry the mixer bowl.

04 In the clean mixer bowl, using the whisk attachment, whip the egg whites on medium-high until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in the remaining 214 grams (1 cup) white sugar and continue to whip until the whites are thick and glossy and hold very droopy, soft peaks, about 2 minutes. Remove the bowl from the mixer.

05 Using the spatula, fold one-third of the egg whites into the batter until mostly combined. Gently fold in the remaining whites until no streaks remain; the batter will be light and airy but pourable. Pour the batter into the tube pan and spread it into an even layer.

06 Bake until the cake is golden brown and a toothpick inserted 2 inches from the edge comes out clean, 50 to 55 minutes if using a nonstick pan, or 55 to 60 minutes if using a conventional pan. Immediately invert the pan onto a heatproof surface and let the cake cool to room temperature, about 1 hour.

07 Invert the pan again. Run a long, thin knife between the cake and the sides the pan as well as between the cake and the center tube. If you’ve used a pan with a removable bottom, lift out the center tube with the cake attached and set it on a surface. Slide the knife between the cake and the base to loosen. Invert the cake still on the base onto a platter, then lift off the base. If you’ve used a one-piece pan, after loosening the sides of the cake, invert the pan onto a platter, lift off the pan and peel off the parchment. If desired, dust the cake with powdered sugar just before serving.

Source:?

Ingredients:

Directions:

Place milk, Greek yogurt, blueberries and peach slices in a blender jug or food processor. Keeping this order (liquid at bottom - frozen on top) makes for easier blending. Blend until smooth.

Stir in shredded coconut or coconut flour. Taste and add sweetener if desired.

Add more milk for a thinner consistency (especially when using all frozen fruit).

Source:?

Ingredients:

Directions:

In a large bowl, combine broccoli, apples, dried fruit and onion. Add yogurt; toss to coat. Sprinkle with bacon. Refrigerate until serving.

Source:?

Ingredients:

Directions:

Make popcorn according to the bag. If you're making from kernels, heat oil over medium heat in a large pan, throw a few kernels in, and put the lid on. Once those pop, quickly put in the rest of the kernels and cover. Slightly move over heat while popping to stop the kernels from burning. Take off heat once you hear 2-3 seconds between pops.

Preheat oven to 250°F.

Put popcorn and nuts over parchment paper or silicone mat for a baking sheet.

Heat brown sugar, corn syrup, and butter together in a medium sauce pan over medium heat. Constantly stir until the caramel boils. Let boil 2 minutes without stirring. Stir in baking soda.

Immediately pour caramel over popcorn and nut mixture and mix until well coated.

Put in oven for 45 minutes stirring every 15 minutes to ensure it's all coated. Let sit in baking sheet on counter until set.

If you'd like chocolate chips, heat chips in a microwave proof bowl at 30 second intervals and stir until melted or use a double boiler to melt. Use a fork to drizzle over popcorn mixture and let set. Enjoy!

Source:?

Ingredients:

Directions:

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.

Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed.

Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet.

Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.

Notes:

Allow the sausage to come to room temperature for 30 minutes before using. This will make the sausage easier to knead and absorb the biscuit mix better.

When measuring dry ingredients like biscuit mix, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the biscuit mix resulting in dry baked goods.)

Source:?