开云体育

Broccoli Cheddar Soup A from-scratch, homemade broccoli cheddar soup recipe! This is cozy homemade comfort food at its best. Recipe includes a how-to video! CourseDinner CuisineAmerican Prep Time15minutes minutes Cook Time20minutes minutes Total Time35minutes minutes 开云体育s6 cups Calories551kcal AuthorSam Merritt Equipment Dutch Oven Immersion blender Ingredients 5 Tablespoons unsalted butter 1 medium yellow onion diced (about 1 cup) ? cup (42 g) all-purpose flour 1 ? cups (355 ml) whole milk 2 cups (475 ml) low sodium chicken broth 1 ? cups (355 ml) heavy cream 4 cups (270 g) broccoli florets? cut into small pieces ? cup (35 g) peeled grated carrot (this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots) 1 teaspoon salt plus more to taste, as needed ? teaspoon sugar ? teaspoon ground black pepper plus more to taste, as needed ? teaspoon onion powder ? teaspoon garlic powder ? teaspoon ground mustard 8 oz (226 g) sharp cheddar cheese + additional for topping grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly) Instructions Place butter in a large soup pot or Dutch oven over medium heat and cook until melted. 5 Tablespoons unsalted butter Add diced onion and cook until softened and translucent (about 5 minutes). 1 medium yellow onion Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain. ? cup all-purpose flour Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened. 1 ? cups whole milk Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined. 2 cups low sodium chicken broth,1 ? cups heavy cream,4 cups broccoli florets?,? cup peeled grated carrot,1 teaspoon salt,? teaspoon sugar,? teaspoon ground black pepper,? teaspoon onion powder,? teaspoon garlic powder,? teaspoon ground mustard Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened. Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact. Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve. 8 oz sharp cheddar cheese + additional for topping Notes ?BroccoliI usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets. StoringStore in an airtight container in the refrigerator for up to 4-5 days. I have never frozen this soup and have been hesitant to do so as the cream base can sometimes separate and make for a watery soup when reheated from frozen.Nutrition 开云体育: 1cup | Calories: 551kcal | Carbohydrates: 19g | Protein: 17g | Fat: 47g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 722mg | Potassium: 489mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3211IU | Vitamin C: 56mg | Calcium: 424mg | Iron: 1mg Source: Sugar Spun Rum ~~~~~ Rhonda in MO

Avocado Salsa Avocado Salsa is a close cousin to guacamole; the avocados are left largely intact for a hearty dip. This recipe can be prepped in just 5 minutes. CourseAppetizer CuisineAmerican Prep Time10minutes minutes Chilling Time30minutes minutes Total Time40minutes minutes 开云体育s5 servings Calories171kcal AuthorSam Merritt Equipment Mixing bowls Ingredients 2 ripe avocado diced 3 (175 g) roma tomatoes seeds scooped out, diced (1 heaping cup) ? cup (45 g) red onion finely diced ? cup (12 g) cilantro finely chopped 1 jalapeno pepper seeds removed and finely diced (1 Tablespoon, or more for extra heat) 2 Tablespoons lime juice fresh-squeezed is best! 1 Tablespoon olive oil 1 teaspoon sugar ? teaspoon garlic powder ? teaspoon salt ? teaspoon ground black pepper Instructions Combine avocado, tomato, onion, cilantro, and jalapeno. Stir well to combine (but be gentle to not mash your avocado, unless you like it that way!). 2 ripe avocado,3 roma tomatoes,? cup red onion,? cup cilantro,1 jalapeno pepper In a small, separate bowl, whisk together lime juice, olive oil, sugar, garlic powder, salt, and black pepper. Pour over avocado mixture and toss gently until completely combined 2 Tablespoons lime juice,1 Tablespoon olive oil,1 teaspoon sugar,? teaspoon garlic powder,? teaspoon salt,? teaspoon ground black pepper Keep covered and refrigerated until ready to use. For best taste, chill at least 1 hour but serve within 24 hours of preparing. Nutrition 开云体育: 1serving | Calories: 171kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 358mg | Potassium: 494mg | Fiber: 6g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg Source: Sugar Spun Rum ~~~~~ Rhonda in MO

Coconut Shrimp Coconut shrimp is simple to make and tastes so much better than anything from a restaurant! My recipe can be ready in one hour and includes an easy dipping sauce. Includes a how-to video! CourseAppetizer, Dinner CuisineAmerican Prep Time45minutes minutes Cook Time15minutes minutes Total Time1hour hour 开云体育s6 servings (about 8 shrimp per serving) Calories375kcal AuthorSam Merritt Equipment Food Processor Thermometer Dutch Oven Tongs Frying spider Cookie sheet Ingredients Coconut shrimp 1 ? cups (130) sweetened shredded coconut ? cup (55 g) plain panko 2 large eggs ? cup (85) all-purpose flour ? teaspoon table salt ? teaspoon garlic powder ? teaspoon cayenne powder 2 lbs (907 g) extra large shrimp thawed, tails on but peels removed Kosher salt for sprinkling Vegetable oil for frying Quick & easy dipping sauce ? cup (113 g) sweet chili sauce 3 Tablespoons apricot preserves Instructions Combine coconut and panko in a food processor and pulse repeatedly several times until coconut is fine and no longer stringy and mixture resembles coarse crumbs. Pour into a bowl and set aside. 1 ? cups sweetened shredded coconut,? cup plain panko Crack your eggs in a separate bowl and beat with a whisk until scrambled. Set aside. 2 large eggs In another bowl, combine flour, table salt, garlic powder and cayenne and whisk to combine. ? cup all-purpose flour,? teaspoon table salt,? teaspoon garlic powder,? teaspoon cayenne powder Place your shrimp on a wax paper lined baking sheet, pat all over with paper towels to dry, and sprinkle all over with kosher salt. 2 lbs extra large shrimp,Kosher salt Hold the shrimp by the tail and dredge in the flour mixture until shrimp is entirely coated in flour (excluding the tail, try to keep that tidy). Dip the shrimp in the beaten egg, let the excess egg drip off back into the bowl, then dredge in the coconut/panko mixture. Make sure to thoroughly coat with the coconut mixture so the shrimp is entirely covered. Return to baking sheet. Once all shrimp have been dredged, place in the refrigerator while you heat your oil. Heat the oil: Fill a large heavy-bottomed pot (I like to use a Dutch oven) 2-3” (6.5cm) with vegetable oil and fix a thermometer to the side to monitor the temperature (make sure the bottom of the thermometer is not touching the side or bottom of the pot). Turn stovetop heat to medium and heat to 375F (190C). While oil is heating, line a cookie sheet with paper towels (2-3 sheets deep) and set aside. Vegetable oil Once oil reaches temperature, remove shrimp from the refrigerator. Working in batches of just 2-3 at a time, carefully lower the shrimp into the oil using a frying spider and cook until golden brown. Remove shrimp using frying spider to prepared cookie sheet. Repeat the frying process with remaining shrimp until all have been cooked. Make sure to allow oil to return to temperature between batches and monitor the temperature of the oil as you cook. Serve immediately with or without optional dipping sauce. Dipping sauce Place apricot preserves in a small microwave-safe dish and microwave in 5-second intervals until it is fluid and easily stirred with a whisk. 3 Tablespoons apricot preserves Add sweet chili sauce and whisk until combined. Serve immediately with shrimp. ? cup sweet chili sauce Notes ShrimpFeel free to use any size shrimp you would like, but note that smaller shrimp cook faster and larger shrimp slower. I’ve found extra large are the perfect two-bite size and they are my preference. Dipping sauceThis is a not-so-from-scratch recipe that is quick and easy and pairs wonderfully with the shrimp. The ratios here yield a sweet but spicy sauce; to temper the spiciness more you can add additional apricot preserves, a tablespoon at a time. Storing/reheatingThese are best served fresh but will keep in an airtight container in the refrigerator for up to 3 days. BakingPreheat oven to 425F (215C). Line a baking sheet with aluminum foil and spray lightly with cooking spray. Place shrimp in an even layer, spacing at least 1” apart and lightly spray the shrimp with co

Salisbury Steak My salisbury steak recipe is 100% from-scratch with no pre-made gravies or ketchup. It takes just 35 minutes to make and freezes beautifully! Recipe includes a how-to video! CourseDinner CuisineAmerican Prep Time20minutes minutes Cook Time15minutes minutes Total Time35minutes minutes 开云体育s4 servings Calories495kcal AuthorSam Merritt Equipment Baking sheet Mixing bowls Ingredients For the Steaks 1 lb (453 G) ground beef ? cup (20 g) plain panko breadcrumbs 1 large egg 2 Tablespoons tomato paste 2 Tablespoons coarse stone ground mustard 2 Tablespoons worcestershire sauce (may substitute coconut aminos) 1 Tablespoon light brown sugar firmly packed (may substitute coconut sugar) 1 teaspoon apple cider vinegar 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt ? teaspoon ground black pepper For Cooking 1 Tablespoon olive oil Gravy 2 Tablespoons unsalted butter 1 cup (140 g) finely chopped yellow onion 1 medium yellow onion 1 ? cups (226 g) sliced mushrooms optional, I use baby bella 2 Tablespoons all-purpose flour 2 Tablespoons worcestershire sauce 1 Tablespoon tomato paste ? teaspoon salt ? teaspoon ground black pepper ? teaspoon onion powder ? teaspoon garlic powder 2 cups (473 ml) beef broth see note Instructions For the Steaks In a large mixing bowl, combine all ingredients from the “Steaks” section and use your hands to mix all the ingredients together until well-combined – don’t over-mix or turn the meat into paste. 1 lb ground beef,? cup plain panko breadcrumbs,1 large egg,2 Tablespoons tomato paste,2 Tablespoons coarse stone ground mustard,2 Tablespoons worcestershire sauce,1 Tablespoon light brown sugar,1 teaspoon apple cider vinegar,1 teaspoon onion powder,1 teaspoon garlic powder,1 teaspoon salt,? teaspoon ground black pepper Form the mixture into four steaks/oblong patties about ?” thick (I often make a small indent in the center to help the centers cook evenly). Set aside. Add oil to a large skillet over medium-high heat. 1 Tablespoon olive oil Once oil is shimmering, sear the steaks in the pan, cooking until well- browned on each side. Remove to a plate and rest while you prepare the gravy. Reduce pan heat to medium (do not clean it out, immediately start making your gravy). Gravy Add butter to the skillet and scrape the pan as it melts. 2 Tablespoons unsalted butter Once melted, add onion and cook until softened. 1 cup finely chopped yellow onion Add mushrooms and cook until golden. 1 ? cups sliced mushrooms Sprinkle pan with flour and cook, stirring, until flour is completely absorbed, then cook another 30 seconds (to lightly toast the flour). 2 Tablespoons all-purpose flour Add tomato paste, worcestershire sauce, salt, pepper, onion powder and garlic powder and stir well, cooking at least 1 minute until tomato paste loses its bright red color. 2 Tablespoons worcestershire sauce,1 Tablespoon tomato paste,? teaspoon salt,? teaspoon ground black pepper,? teaspoon onion powder,? teaspoon garlic powder While stirring, slowly drizzle in beef broth until ingredients are combined (make sure to scrape the bottom of the pan!). 2 cups beef broth Return salisbury steaks to the pan and nestle into the gravy. Allow to cook until steaks are cooked through (no longer pink in the middle/160F) and gravy is thickened. Notes Beef broth2 cups of beef broth makes a lot of gravy, which we like, especially if serving over mashed potatoes! If you want less gravy, reduce by ? cup. StoringThis meal freezes well. Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.Nutrition 开云体育: 1serving | Calories: 495kcal | Carbohydrates: 22g | Protein: 26g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 1852mg | Potassium: 875mg | Fiber: 3g | Sugar: 9g | Vitamin A: 440IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 5mg Source: Sugar Spun Rum ~~~~~ Rhonda in MO

Key Lime Cake Inspired by key lime pie, my key lime cake is so refreshing! It's made with three moist, sweet vanilla cake layers, a tart key lime frosting, and dollops of whipped cream. Recipe includes a how-to video! CourseCake, Dessert CuisineAmerican Prep Time50minutes minutes Cook Time40minutes minutes Total Time1hour hour 30minutes minutes 开云体育s12 servings Calories665kcal AuthorSam Merritt Equipment 3 8” cake pans Mixing bowls Small stainless steel saucepan (see note) Fine Mesh Strainer Ingredients Cake 2 ? cups (333 g) all-purpose flour 2 cups (400 g) granulated sugar 1 teaspoon baking powder ? teaspoon baking soda 1 teaspoon table salt ? cup (113 g) unsalted butter cut into 8 pieces ? cup (60 ml) avocado, vegetable, or canola oil 1 Tablespoon lime or key lime zest usually about 2 limes 1 ? Tablespoons key lime juice 1 ? (333 ml) scant cups whole milk 2 large eggs room temperature preferred 1 teaspoon vanilla extract Curd 2 large egg yolks ? cup (80 ml) key lime juice 2 Tablespoons granulated sugar ? teaspoon table salt 2 Tablespoons (28 g) unsalted butter cut into pieces Frosting ? cup (170 g) unsalted butter softened 6 oz (170 g) cream cheese softened 4-5 cups (500-625 g) powdered sugar ? cup (28 g) graham cracker crumbs for decorating ? batch Stabilized whipped cream frosting (optional but recommended) see note Instructions Cake Preheat oven to 350F (175C) and thoroughly grease and flour the sides of three 8” cake pans, tapping out any excess flour, and line the bottoms with parchment paper. In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine flour, sugar, baking powder, baking soda, and salt. 2 ? cups all-purpose flour,2 cups granulated sugar,1 teaspoon baking powder,? teaspoon baking soda,1 teaspoon table salt With mixer on low speed, add softened butter one Tablespoon at a time, allowing each Tablespoon to be fully incorporated into the dry ingredients before adding the next. Once all butter is added, the mixture will have a sandy, crumbly texture. ? cup unsalted butter Add oil and lime zest and stir until well combined. Set aside. ? cup avocado, vegetable, or canola oil,1 Tablespoon lime or key lime zest Add the key lime juice to a large measuring cup (at least 2-cup), then add the milk until it reaches the 1 ? cup line and whisk to combine. 1 ? Tablespoons key lime juice,1 ? scant cups whole milk Add eggs and vanilla to the milk mixture and whisk to combine. 2 large eggs,1 teaspoon vanilla extract Turn mixer to low speed and slowly add the milk mixture into batter until fully combined, pausing to scrape the sides and bottom of the bowl as needed. Batter should be uniform, silky and smooth. Evenly divide batter into prepared pans (if weighing batter, each pan should have approximately 460 grams of batter) and bake in the center rack of preheated 350F (175C) oven for 26-28 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs. Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the edge of the pan to loosen from the edges and carefully invert onto a cooling rack to cool completely. While cakes are cooling, prepare your frosting. Curd In a small, non-reactive saucepan (see note) whisk together egg yolks, key lime juice, sugar, and salt. 2 large egg yolks,? cup key lime juice,2 Tablespoons granulated sugar,? teaspoon table salt Add butter and cook over medium/low heat, whisking constantly until mixture is thickened. This will take several minutes; once it is thickened the whisk should start to leave trails through the curd, and it should coat the back of a spoon. 2 Tablespoons unsalted butter Pour curd through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (this may be placed in the refrigerator to cool faster). Frosting In a large mixing bowl, use an electric mixer to beat softened butter and cream cheese until smooth and creamy. ? cup unsalted butter,6 oz cream cheese Gradually add 4 cups (500g) of powdered sugar until completely incorporated. 4-5 c

Strawberry Lemon Blossoms Strawberry Lemon Blossoms ~ Mini strawberry and lemon treats dunked in a lemon sugar glaze make a perfect bake sale treat! Prep Time20minutes mins Cook Time12minutes mins Cooling Time1hour hr Total Time32minutes mins Course: Dessert Cuisine: American 开云体育s: 48 Calories: 128kcal Author: Julie Evink Ingredients 1 box strawberry cake mix 1 3.5 oz instant lemon pudding mix 4 large eggs 3/4 cup vegetable oil Glaze: 4 cups powdered sugar 1/3 cup fresh lemon juice zest of 1 lemon 3 tbsp vegetable oil 3 tbsp water Instructions Preheat oven to 350 degrees. Grease mini muffin tins. In a large bowl, beat cake mix, pudding mix, eggs, and oil for 2 minutes with an electric mixer. Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill. Bake for 10-12 minutes. Make glaze while they bake (see below). Remove from oven and let cool in pan for a minute or two. Lay out a dish towel and turn out muffins onto it. While they are still warm, dunk each strawberry lemon blossom into glaze coating them as much as possible and return to cooling rack. Using a spoon, drizzle more glaze over blossoms, if desired. Let set for 1-2 hours. For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a whisk until smooth. Nutrition Calories: 128kcal | Carbohydrates: 19g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 79mg | Potassium: 6mg | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 19mg | Iron: 0.2mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Healthy Smoothie Bowl Recipe A quick and easy breakfast! This Smoothie Bowl is ready in less than 5 minutes. It's a nutritious, healthy and delicious start to your day. Prep Time10minutes mins Total Time10minutes mins Course: Breakfast Cuisine: American 开云体育s: 1 Calories: 430kcal Author: Julie Evink Ingredients 7 oz/200ml Natural Yogurt 1 Ripe Banana 1 Kiwi 1 Tablespoon Chia Seeds 1 Tablespoon Ground Flaxseeds 1 Tablespoon Mixed Seeds Agave Syrup or Honey to Taste optional Instructions In a bowl, arrange all the ingredients to your liking and drizzle with agave syrup or honey. Serve right away! Notes Don’t forget to increase your water intake after eating meals rich in fiber!Nutrition 开云体育: 1 | Calories: 430kcal | Carbohydrates: 59g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 1201mg | Fiber: 14g | Sugar: 32g | Vitamin A: 350IU | Vitamin C: 95.6mg | Calcium: 390mg | Iron: 2.5mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Cheesy Bacon Kale Stuffed Chicken Recipe Delicious, Tender Chicken Breasts Stuffed with Cheese, Bacon and Kale! Quick, Easy and Delicious Recipe! Prep Time25minutes mins Cook Time20minutes mins Total Time45minutes mins Course: Main Course Cuisine: American 开云体育s: 4 servings Calories: 1033kcal Author: Julie Evink Ingredients 1 3-4 breasts lb boneless, skinless, chicken breasts 4 slices bacon cooked and crumbled 4 c. chopped kale 2 garlic cloves minced 4 Tbsp extra virgin olive oil divided 1 c. Sargento? Chef Blends 4 State Cheddar divided 1/2 tsp garlic powder 1/4 tsp smoked paprika 1 tsp dried parsley 1 c. crushed oyster crackers 1 egg Instructions Preheat oven to 375 degrees. Pound your chicken breasts so they are the same thickness. In a large skillet heat 2 Tbsp olive oil over medium heat. Place kale in the skillet and cook until it is limp about 5-7 minutes. Meanwhile in a pie plate combine 1/2 c. Sargento? Chef Blends 4 State Cheddar, garlic powder, smoked paprika, dried parsley and crushed crackers. In a separate pie plate whisk the egg. When the kale is done cooking mix it together with 1/2 c. Sargento? Chef Blends 4 State Cheddar, and bacon in mixing bowl. Spread the mixture on one side of the chicken breast and fold over. You can secure the chicken breast with a toothpick. Repeat for all chicken breasts. Dip each chicken breast in egg, coating both sides of chicken. Then dip in cracker crumb mixture coating all sides, you may need to press the mixture onto the chicken breast. Place in skillet with remaining olive oil, heated over medium heat. Saute chicken for 3 minutes then flip and saute 3 more minutes. Place on baking sheet and bake for 5-7 minutes in preheated oven or until cooked through and juices are clear. Nutrition 开云体育: 1 | Calories: 1033kcal | Carbohydrates: 66g | Protein: 58g | Fat: 61g | Saturated Fat: 22g | Cholesterol: 190mg | Sodium: 1295mg | Potassium: 1621mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24445IU | Vitamin C: 284.4mg | Calcium: 815mg | Iron: 8.1mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Garlic Bread Quick and easy homemade Garlic Bread with the perfectly crisp edges, soft buttery center and golden brown toasted top. Prep Time5minutes mins Cook Time15minutes mins Total Time20minutes mins Course: Side Dish Cuisine: American, Italian 开云体育s: 8 Calories: 272kcal Author: Julie Evink Equipment Serrated knife Small mixing bowl Baking Sheet Ingredients 16 oounces French Bread about 1 loaf, cut in half lengthwise ? cup butter softened 4 cloves garlic minced 2 Tablespoons fresh Parsley inced Instructions Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine butter and garlic. Spread over the cut sides of the French bread. Then sprinkle parsley over the top. Place cut side up, on a baking sheet. Bake at 350 degrees Fhahrenheit for 10 minutes. After baking time is done, turn the oven to broil and broil on high 2-3 minutes about 4-6 inches away from heat or until golden brown. Nutrition Calories: 272kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 397mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Rhubarb Pie Recipe Classic Rhubarb Custard Pie recipe that has been handed down for generations. Quick and easy dessert that is the perfect combo of sweet and tangy from the rhubarb! Prep Time30minutes mins Cook Time1hour hr Total Time1hour hr 30minutes mins Course: Dessert Cuisine: American 开云体育s: 8 Calories: 324kcal Author: Julie Evink Ingredients 1 9'' pie shell or crust 3 eggs beaten 2 Tablespoons all-purpose flour 4 cups rhubarb chopped into ? inch pieces 1 ? cups white sugar Instructions Preheat oven to 350 degrees Fahrenheit. Bake pie crust in pie plate according to directions. Combine the rest of the ingredients in a large mixing bowl. Pour into pie shell. Bake in preheated oven at 350 degrees Fahrenheit for 60 minutes or until the middle of the pie is set. Remove and let cool then enjoy. Nutrition Calories: 324kcal | Carbohydrates: 61g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 115mg | Potassium: 384mg | Fiber: 2g | Sugar: 45g | Vitamin A: 210IU | Vitamin C: 9.5mg | Calcium: 115mg | Iron: 1.2mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Fancy Nancy Chicken Salad (Chicken Salad Chick Copycat) This chicken salad is filled with grapes, apples, pecans, and shredded chicken! It’s identical to the Fancy Nancy Chicken Salad from Chicken Salad Chick! Course Main Course, Salad Cuisine American Keyword fancy nancy chicken salad Prep Time 10 minutes Refrigerate 30 minutes Total Time 40 minutes 开云体育s 4 servings Calories 461 kcal Ingredients 4 cups shredded chicken ? cup chopped fuji or honey crisp apples ? cup red seedless grapes, cut into ?ths ? cup chopped celery 2 TBS chopped pecans 1 cup mayonnaise (reduced fat is fine) 1 ? teaspoon ranch season (hidden valley powder) ? teaspoon salt ? teaspoon black pepper Instructions Using a medium/large bowl, add the chicken, apples, grapes, celery, pecans, mayonnaise, salt, pepper, and ranch seasoning. Stir gently to combine everything and mix well. Cover and place in the refrigerator for at least 30 minutes to let the flavors meld together. Serve and refrigerate when not serving. Will keep in fridge for up to 1 week. Recipe Notes *Nutritional information per serving (4 servings): 462 calories, 12g carbohydrates, 1g fiber, 6g sugar, 39g protein Source: Domestic Superhero ~~~~~ Rhonda in MO

Air Fryer Carrots (easy side dish) Making roasted carrots in the air fryer is the perfect easy side dish! These air fryer carrots come out tender and are done in less than 15 minutes! Course Side Dish Cuisine American Keyword air fryer carrots, air fryer roasted carrots Prep Time 5 minutes Cook Time 13 minutes 开云体育s 4 servings Calories 58 kcal Ingredients 2 cups chopped carrots (about ? inch thick rounds) 1 TBS olive oil ? teaspoon salt ? teaspoon black pepper 1 teaspoon brown sugar, optional Instructions Prep the carrots by peeling, washing, and chopping off the ends. Then chop the carrots into slices about ? inch thick. Try to cut them uniformly so they cook evenly. In a medium bowl, add the carrots, oil, seasonings, and brown sugar. Toss to coat evenly. Place the carrots into the air fryer. Set the temperature to 370 degrees and 10 minutes. After the time, open the basket and shake the carrots. Cook 3 more minutes. Remove carefully from air fryer and serve. Recipe Notes Nutritional information based off 4 half cup servings, and using brown sugar: 56 calories, 3g fat, 5g carbohydrates, 3g fiber, 4g sugar, 1g protein. To reheat carrots: add back to air fryer basket and cook 3 minutes at 350 degrees. Source: Domestic Superhero ~~~~~ Rhonda in MO

Ravioli Primavera (Pioneer Woman) This easy pasta dish is perfect for springtime—or anytime! Author: Ree Drummond (Pioneer Woman) Recipe Type: weeknight meals, dinner, main dish Total Time: 25 min Yield: 4 to 6 servings Prep Time: 25 min Ingredients: Kosher salt, to taste 2 (9-ounce) packages cheese or spinach ravioli 2 tablespoons salted butter 1 onion, finely diced 3 garlic cloves, minced 1 cup broccoli florets 8 ounces thin asparagus, trimmed and cut into 1-inch pieces 1/4 cup white wine 2/3 cup low-sodium chicken broth 1/2 cup heavy cream 1 cup frozen peas, thawed 3/4 cup diced ham 1/2 cup prepared pesto 1/4 cup grated parmesan cheese, plus more for serving Black pepper, to taste Directions: 1 Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. 2 Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt. 3 Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute. 4 Stir in the peas and let them heat up in the sauce. 5 Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper. 6 Drain the ravioli, add to the skillet and toss. Serve with more parmesan. Source: thepioneerwoman.com Ginny Butterfield Cranberry Twp, Pa