开云体育

Amish Friendship Bread Recipe Soft & fluffy Amish friendship bread is covered in an irresistible cinnamon sugar mixture. Make this without a starter using buttermilk! Prep Time10minutes mins Cook Time45minutes mins Total Time55minutes mins Course: Bread Cuisine: American 开云体育s: 2 loaves Author: Lil' Luna Ingredients Bread 2 cups sugar 1 cup butter softened 2 eggs 2 cups buttermilk 4 cups all-purpose flour 2 tsp baking soda Cinnamon Sugar Mixture 2/3 cups sugar 3 tsp cinnamon Instructions In a small bowl, mix sugar and cinnamon. Set aside Cream together butter, sugar, and eggs. Add buttermilk, flour, and baking soda. Divide ? of the batter into two greased loaf pans (1/4 in each pan). Sprinkle cinnamon sugar mixture on top of the batter in each pan, reserving about ? to sprinkle on the top. Evenly add remaining batter to your two pans; sprinkle the rest of your cinnamon topping. Bake at 350 degrees for 45-50 minutes or until baked through. Cool for 20 minutes before removing from pan. Enjoy! Notes DIFFICULTY: easyHOW MANY DOES IT FEED: 2 loavesANY CHANGES MADE: added just a little more cinnamon ANY SUGGESTIONS FOR NEXT TIME: noneNutrition Calories: 2977kcal | Carbohydrates: 472g | Protein: 40g | Fat: 106g | Saturated Fat: 64g | Cholesterol: 434mg | Sodium: 2391mg | Potassium: 679mg | Fiber: 8g | Sugar: 278g | Vitamin A: 3470IU | Calcium: 405mg | Iron: 12.8mg Source: Lil Luna ~~~~~ Rhonda in MO

Amish Sugar Cookie Recipe Amish Sugar Cookies are uncomplicated, simple and elegant. This quick cookie is deliciously soft and thick! Prep Time10minutes mins Cook Time8minutes mins Total Time18minutes mins Course: Dessert Cuisine: American 开云体育s: 36 Author: Lil' Luna Ingredients 1 cup butter softened 1 cup vegetable oil 1 cup sugar 1 cup powdered sugar 2 eggs 1 tsp vanilla extract 4 1/2 cups all purpose flour 1 tsp baking soda 3/4 tsp cream of tartar 1/2 tsp salt Instructions Grease a cookie sheet and preheat the oven to 375°F/190°C Use a large bowl and add the butter, oil, white sugar, and confectioners' sugar. Mix them together until smooth. Add the eggs one at a time and beat in between each egg. Mix in the vanilla. In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Add the flour to the sugar mixture and mix until just combined. Drop the dough by teaspoonfuls onto the greased cookie sheet. Bake for 8-10 minutes, or until the bottoms are lightly browned. Remove from the oven and allow the cookies to cool on a wire rack. Optional: drizzle the cookies with glaze. Nutrition 开云体育: 36g | Calories: 193kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Calcium: 5mg | Iron: 1mg Source: Lil Luna ~~~~~ Rhonda in MO

Chicken Tetrazzini Easy, creamy, and utterly delicious cheesy chicken tetrazzini is a family favorite that takes minutes to prep and makes a great freezer meal! Prep Time15minutes mins Cook Time40minutes mins Total Time55minutes mins Course: Main Course Cuisine: American 开云体育s: 8 Author: Lil' Luna Ingredients 1 (16-ounce) package linguine, or fettucine or spaghetti 4 chicken breasts, cooked and diced 2 (10.5-ounce) cans cream of chicken soup 2 cups sour cream ? cup unsalted butter, softened 1 cup chicken broth 1 teaspoon garlic salt with parsley flakes ? teaspoon pepper 2 cups shredded mozzarella cheese 2 tablespoons grated Parmesan cheese Instructions Preheat the oven to 350°F. Grease a 9x13-inch casserole dish and set aside. Cook linguine according to the box instructions. Drain and set aside. Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well, then stir in cooked noodles. Pour the mixture into a prepared baking dish. Sprinkle both cheeses on top and bake, uncovered, for 36-42 minutes, until cheeses are melted and bubbling. Notes Recipe Tips. This is an easy recipe to add vegetables to. We often mix in peas or broccoli florets. This recipe freezes super well, so we usually double the recipe so we have one to freeze for later. For added flavor and texture, sauté 2 tablespoons butter with ? cup panko breadcrumbs and sprinkle it on top before baking.Prep ahead of time. Assemble as instructed, except don't top with the cheese or bake. Instead, cover it tightly with plastic wrap and place it in the fridge for up to 24 hours. To freeze, wrap it again with foil and freeze for up to 3 months. Thaw if needed, and add the cheese before baking. Store leftovers in an airtight container(s) in the fridge for up to 3 days, or in the freezer for 2-3 months. Nutrition Calories: 714kcal | Carbohydrates: 51g | Protein: 42g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 1284mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 2mg Source: Lil Luna ~~~~~ Rhonda in MO

Baked Coconut Chicken Strips These Baked Coconut Chicken Strips with Creamy Honey-Pineapple Dipping Sauce will add a bit of tropical flavor to your next dinner. CourseMain Course CuisineAmerican Keywordbaked, breaded, chicken Prep Time20minutes minutes Cook Time18minutes minutes Total Time38minutes minutes 开云体育s6 Calories475kcal Ingredients Chicken Strips 1.5 pounds chicken tenderloins 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon seasoned salt 1/4 teaspoon black pepper 2 eggs 1 tablespoon milk 1 cup panko 1 cup sweetened shredded coconut 1 tablespoon extra virgin olive oil Sweet chili sauce optional Creamy Honey-Pineapple Dipping Sauce 1/2 cup mayonnaise 1/2 cup crushed pineapple 1 teaspoon fresh cilantro chopped 1 tablespoon honey 1/2 teaspoon Sriracha sauce 1/2 teaspoon fresh lime juice Instructions Begin by preheating your oven 350 degrees F. Brush a non-stick baking sheet with extra virgin olive oil. Set aside. Gather three bowls. In one bowl, combine flour, salt, seasoned salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the coconut and panko. Dip a chicken tenderloin into the flour, shaking off any excess, then into the egg mixture, and finally into the coconut and panko mixture. Place the chicken on the baking sheet. Repeat with all of the chicken. Bake on the middle of the rack for 15-18 minutes or until the chicken is fully cooked. To prevent the coconut from getting to dark while baking, if necessary, lightly cover the baking sheet with aluminum foil. For the creamy honey-pineapple dipping sauce, whisk together all of the ingredients and serve in a small bowl. An additional store-bought sweet chili sauce can also be served alongside the chicken. Nutrition Calories: 475kcal | Carbohydrates: 29g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 781mg | Potassium: 557mg | Fiber: 2g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg Source: Inspired By Charm ~~~~~ Rhonda in MO

Chicken Caesar Salad Wraps If you love Caesar salad, these Chicken Caesar Salad Wraps are a must-try. They take everything you love—savory chicken, crisp romaine, crunchy croutons, and tangy Parmesan—and wrap it up in a soft tortilla for a convenient and satisfying meal. Ideal for quick lunches, summer gatherings, or even meal prep, these wraps are simple to make and packed with flavor. Courselunch, Main Course, sandwich CuisineAmerican Keywordcaesar salad, chicken, wrap Prep Time20minutes minutes Total Time20minutes minutes 开云体育s6 Calories444kcal Ingredients ? cup light Caesar salad dressing I love Ken’s Steakhouse. ? cup grated Parmesan cheese ? teaspoon garlic powder ? teaspoon pepper 3 cups cooked chicken breast cubed 2 cups romaine lettuce torn ? cup Caesar salad croutons coarsely chopped 6 whole wheat tortillas 8-inch, at room temperature Instructions In a large mixing bowl, stir together the Caesar dressing, Parmesan cheese, garlic powder, and pepper until well combined. Add the cooked chicken, romaine, and croutons, tossing gently to coat everything evenly. Lay a tortilla flat and place about ? cup of the chicken mixture down the center. Fold in the sides of the tortilla and roll it up tightly. Secure with a toothpick if needed. Repeat with the remaining tortillas and filling. Slice each wrap in half and serve immediately. Nutrition Calories: 444kcal | Carbohydrates: 27g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 794mg | Potassium: 243mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1426IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Chicken Bacon Ranch Wonton Cups Chicken, bacon, and ranch seasoning create one of my favorite flavor combos! Consequently, I put the three together and packed them into adorable wonton cups to make these tasty Chicken Bacon Ranch Wonton Cups. They are a delicious yet simple appetizer recipe you'll love for entertaining. CourseAppetizer, Snack CuisineAmerican Keywordbacon, chicken, ranch, wonton Prep Time15minutes minutes Cook Time23minutes minutes Total Time38minutes minutes 开云体育s24 Calories113kcal Equipment mixing bowls mini muffin baking pan spatula Ingredients 24 wonton wrappers 1 cup chopped cooked chicken 1/2 cup chopped cooked bacon 1 cup shredded cheddar cheese 1 cup Buttermilk Ranch Heluva Good! Dip plus more to garnish 1/3 cup chopped red pepper 2 green onions sliced salt and pepper to taste chopped parsley to garnish Instructions Begin by preheating your oven to 350 degrees F. Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan. Bake until the edges of the wontons just start to brown: about 8 minutes. Remove from the oven and set aside to cool. In a large bowl add the chicken, bacon, cheddar cheese, Buttermilk Ranch Heluva Good! Dip, red pepper, green onion, and salt and pepper to taste. Mix with a spatula to combine. Add a heaping tablespoon of the chicken mixture to each wonton cup. Return the pan of filled wontons to the oven and bake for another 12-15 minutes or until the wontons are evenly brown. Garnish with a dollop of Buttermilk Ranch Heluva Good! Dip and chopped parsley. Serve immediately. Notes Pressing the wonton wrappers into the mini muffin pans can be a bit tricky. If you attempt to just press the wonton wrapper into the cup, it’s going to tear. You want to pinch the wrapper together into a flower shape, insert it into the baking cup, and then gently press it into place. With this method, I had no tears. (Please view the blog post for a photo demonstration.) I found it easiest to add the garnish of ranch dip by using a piping bag (or plastic baggie with the corner cut off). This method is much easier than portioning it off with a spoon. If you don't have access to Buttermilk Ranch Heluva Good! Dip you can make your own. Combine 1 cup sour cream, 1/2 cup mayonnaise, and about 1.5 tablespoons of ranch seasoning mix. Stir to combine.Nutrition Calories: 113kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Coronation Chicken Sandwiches Coronation Chicken Sandwiches are a must-try if you're into chicken salad with a twist. The combination of curry, chutney, and sweet raisins makes them unexpectedly delicious and totally crave-worthy. Serve them as elegant finger sandwiches for afternoon tea, pile the filling into croissants, or spoon it over a bed of lettuce for a fresh and flavorful meal. CourseAppetizer, lunch, Main Course, sandwich CuisineAmerican Keywordafternoon tea, chicken, finger sandwich, sandwich Prep Time30minutes minutes Total Time30minutes minutes 开云体育s16 Calories105kcal Ingredients 8 slices of bread 1? cup cooked chicken shredded ? cup mayonnaise ? cup plain Greek yogurt 1 tablespoon mango chutney 1 teaspoon curry powder ? cup raisins 2 tablespoons sliced almonds Salt and pepper to taste 1 cup microgreens or watercress, plus more to garnish Instructions In a medium bowl, combine the shredded chicken, mayonnaise, Greek yogurt, mango chutney, and curry powder. Stir until everything is well mixed. Add the raisins and sliced almonds, then stir again to evenly distribute. Season with salt and pepper to taste. Lay out four slices of bread. Evenly divide the chicken mixture among the slices, spreading it all the way to the edges. Top each with a handful of watercress or microgreens. Place the remaining four slices of bread on top to form sandwiches. Using a serrated knife, carefully trim off the crusts. Slice each sandwich into four equal triangles. Top with additional microgreens to garnish. Serve immediately or wrap tightly and refrigerate until ready to serve. Nutrition Calories: 105kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Chicken Breasts in Caper Cream Sauce Looking for a new favorite chicken recipe? These Chicken Breasts in Caper Cream Sauce might just be it! Easy to make and bursting with flavor, this dish combines tender chicken, creamy sauce, and the bold taste of capers for a mouthwatering meal that's perfect for any day of the week. CourseMain Course CuisineAmerican Keywordcapers, cherry tomatoes, chicken, dill Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s4 Calories318kcal Ingredients 4 boneless skinless chicken breasts 1 teaspoon lemon pepper seasoning 1 teaspoon kosher salt 2 teaspoons chopped fresh dill plus more to garnish 1 teaspoon garlic powder 3 tablespoons butter ? cup heavy whipping cream ? cup capers drained and rinsed 1 cup sliced cherry tomatoes for garnish Instructions In a small bowl, mix the lemon pepper seasoning, salt, dill, and garlic powder until combined. Sprinkle on both sides of the chicken and set aside. Melt the butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, add the chicken. Cook on both sides until golden brown and cooked through (about 12 minutes). If the butter starts to brown, reduce the heat slightly. Transfer the chicken to a serving platter and cover with foil. In the same skillet used to cook the chicken, add the heavy whipping cream and simmer; whisk constantly until it is reduced to a sauce consistency (about 3 minutes). Remove the skillet from the heat. Then, stir in the capers and pour the sauce over the chicken. Finally, garnish with cherry tomatoes and sprinkle with the remaining chopped fresh dill. Nutrition Calories: 318kcal | Carbohydrates: 4g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 1096mg | Potassium: 551mg | Fiber: 1g | Sugar: 2g | Vitamin A: 937IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Tomato Basil Soup You're going to love this Creamy Tomato Basil Soup. It's easy to make, serves a crowd, and is loaded with rich, silky flavor. Plus, you can have it on the table in under 30 minutes! This recipe also pairs perfectly with my ultimate grilled cheese sandwich. CourseAppetizer, Main Course, Soup CuisineAmerican Keywordbasil, soup, tomato soup Prep Time5minutes minutes Cook Time20minutes minutes Total Time25minutes minutes 开云体育s24 Calories257kcal Ingredients 3 quarts 96 ounces total tomato juice 3 cans 28 ounces each crushed tomatoes 1/2 cup sugar* 2 teaspoons kosher salt 2 teaspoons ground pepper 1 1/2 quart heavy cream 1/2 cup chopped basil homemade croutons to garnish Instructions In a large stock pot over medium heat, add the tomato juice, crushed tomatoes, sugar, salt, and pepper. Bring to a boil and simmer for about 10-15 minutes. Add in the chopped basil and heavy cream. Stir to combine. Add more salt and pepper to taste. Cook for about five more minutes to heat through. Serve hot and garnish with homemade croutons. Notes *When I'm making this soup, I add about 1 cup of sugar. I like my tomato-based dishes on the sweeter side. I recommend starting with 1/2 cup sugar and adding more as needed. I find the San Marzano crushed tomatoes to be the best. I recommend using them in this recipe. You can find my recipe for homemade croutons HERE. You can find my recipe for ultimate grilled cheese HERE. Nutrition Calories: 257kcal | Carbohydrates: 15g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 366mg | Potassium: 407mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 2mg Source: Inspired By Charm ~~~~~ Rhonda in MO

Eggplant Parmesan Sandwich 开云体育s: 6 sandwiches Prep Time: 15minutes mins Cook Time: 30minutes mins Total Time: 45minutes mins These heavenly Eggplant Parmesan Sandwiches have crispy fried eggplant layered on a ciabatta roll with parmesan and mozzarella cheeses, marinara sauce, and fresh basil. Great for a hot lunch or dinner! Ingredients For the Eggplant Parmesan: 2 medium eggplants (about 2.5 lbs) 1 cup all-purpose flour 3 cups panko bread crumbs 1 tsp dried oregano 1 tsp garlic powder 4 eggs olive oil for frying salt pepper For Sandwich Assembly: 6 ciabatta rolls 1 cup grated parmigiano reggiano cheese 1 cup marinara sauce (I love Rao's) 1 lb ball of fresh mozzarella sliced thinly olive oil for drizzling fresh basil leaves salt pepper Instructions Slice the eggplants into ?” thick disks. If you have the time, season the slices with salt and set aside on rack to “drain” for 30 minutes. Wipe the salt and excess moisture off with paper towel. If you don’t have the time, you can get away with not doing this step, but you’ll need to season the eggplant more aggressively in later steps. Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water. Dredge the eggplant slices in the flour, shake off the excess, then in the egg, shake off the excess, then into the panko bread crumbs. Set aside. Heat up a skillet over medium heat, and fill with enough olive oil to coat the bottom of the pan about ?” up. Place a single layer of eggplant slices into the skillet and fry for about 5 minutes on each side, until golden brown. Make sure to watch that the eggplant slices aren’t burning, and adjust the heat up or down as needed. Place the fried eggplant slices on a tray, season with salt and pepper, then keep in the warm oven while you finish frying all batches of eggplant. Add more olive oil to the skillet as needed. When you’re done frying all the eggplant, remove the eggplant from the oven and increase the temperature to 350 degrees F. To assemble each sandwich, slice a ciabatta roll in half, then put on a single layer of eggplant slices. Season with a pinch of salt and pepper, then add a couple spoonfuls of grated parmesan, then a couple spoonfuls of marinara sauce, then a single layer of sliced mozzarella. Drizzle with olive oil, then put the top of the sandwich on and bake for 10 minutes until the cheese is melty. Tuck a few basil leaves into each sandwich, then enjoy!Nutrition Calories: 705kcal, Carbohydrates: 77g, Protein: 39g, Fat: 26g, Saturated Fat: 14g, Cholesterol: 180mg, Sodium: 1494mg, Potassium: 681mg, Fiber: 7g, Sugar: 10g, Vitamin A: 1010IU, Vitamin C: 6.2mg, Calcium: 672mg, Iron: 4.2mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Kale Caesar Salad 开云体育s: 2 Prep Time: 15minutes mins Cook Time: 0minutes mins Total Time: 15minutes mins A classic Caesar Salad, but with two types of kale swapped out for the romaine, yielding a heartier eating experience. Ingredients 1 bunch lacinato kale* 1 bunch curly kale* 1/4 cup caesar dressing (4-6 tbsp depending on coat level) 1 cup croutons 1/4 cup parmigiano reggiano shavings or more as desired 2 tbsp grated parmigiano reggiano Instructions Strip the leaves from the stems of the kale, and wash well. Thoroughly dry the kale, first with a spinner, and then with kitchen towels or paper towels. Nothing ruins a salad like watery greens. If you have time, also chill the greens in the fridge. It makes the salad a bit more refreshing. Chop the kale into bite-sized pieces, then place into a large mixing bowl. Add the caesar dressing and use clean hands to gently massage the dressing into the kale leaves. This helps tenderize the leaves. Toss in the croutons and parmigiano reggiano cheeses. Taste and make adjustments as necessary. It may need more dressing per your tastes, or maybe you'd like some freshly ground black pepper on top. Enjoy! Notes *For those who care about precise measurements, here I had a combined 8 cups, loosely packed, for 2 servings and this dressing amount.Nutrition Calories: 367kcal, Carbohydrates: 30g, Protein: 15g, Fat: 23g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 736mg, Potassium: 1001mg, Fiber: 1g, Sugar: 1g, Vitamin A: 20078IU, Vitamin C: 240mg, Calcium: 474mg, Iron: 4mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Strawberry Mascarpone Tart 开云体育s: 8 Prep Time: 30minutes mins Cook Time: 0minutes mins Chilling Time: 1hour hr 30minutes mins Total Time: 2hours hrs This simple Strawberry Tart is perfect for the summer, and completely no bake. Made with a sweet graham crust, citrus vanilla mascarpone cheese, and sliced strawberries. Ingredients 1 prepared graham cracker crust (use exact amounts from that post, or purchase a pre-made crust) 3 8-ounce tubs mascarpone cheese at room temperature 1 cup confectioner's sugar zest of 1 orange zest of 1 lemon 2 tsp vanilla extract 1 lb strawberries* Instructions Have a plan for the crust first. You can purchase a pre-made one, but I recommend using my recipe linked above. Then while it chills, you can proceed with the preparations below. For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed. Spread the mascarpone filling evenly in the prepared graham cracker crust (no need to bake it), then refrigerate for 1 hour. This will help the tart slice cleanly later on. Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy. Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy! Notes *You only need to use 1 lb of strawberries to cover the top, though I often will buy 2 containers so that I can use similar-sized strawberries for decorating.Nutrition Calories: 281kcal, Carbohydrates: 32g, Protein: 1g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 5mg, Potassium: 92mg, Fiber: 1g, Sugar: 30g, Vitamin A: 532IU, Vitamin C: 33mg, Calcium: 14mg, Iron: 1mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Overnight Cinnamon Rolls 开云体育s: 12 Prep Time: 30minutes mins Cook Time: 30minutes mins Rising Time: 12hours hrs Total Time: 13hours hrs These cinnamon rolls are soft and delicious, worthy of a holiday breakfast or weekend brunch. Ingredients For the Poolish: 1/2 cup whole milk warmed to 110F 1 tsp instant yeast 5 oz bread flour, by weight (1 cup, measured) For the Dough 1/2 cup unsalted butter room temperature 1/4 cup granulated sugar 1/4 tsp kosher salt 2 large eggs room temperature poolish from above 7.5 oz bread flour, by weight (1.5 cups, measured) For the Filling: 1/4 cup brown sugar (light or dark, or even better, use Muscovado) 1 tbsp ground cinnamon 1/8 tsp kosher salt 1 tbsp unsalted butter melted, for brushing For the Icing: 1/4 cup unsalted butter softened 1 cup confectioner's sugar 1 tbsp orange juice (preferably freshly squeezed)* 1/4 tsp orange extract ** 1/8 tsp kosher salt You will also need a small amount of flour for dusting the work surface when you roll the dough out, max 1/4 cup Instructions Start with the poolish: In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, yeast, and bread flour for about 1 minute on medium low speed. Scrape down the sides and cover the bowl with plastic wrap. Let sit at room temperature for 1 hour, until doubled in volume. Moving on to the dough: Scrape the poolish out into another container temporarily, then put the stand mixer bowl back on the machine (no need to clean the bowl). Cream together the butter, sugar, and salt for about 1 minute on medium speed. Add the eggs one at a time, mixing for about 30 seconds on medium speed each time. The mixture will look very curdled and that's fine. With the mixer on medium low speed, add 1/4 of the poolish at a time to the bowl, one piece every 30 seconds. Increase the mixer speed to high and beat until the mixture looks like cake batter, with a light and creamy texture, for about 1 minute. Turn the speed back down to low, and add the flour. Once incorporated, increase the speed to medium and mix for 3 minutes. Scrape down the sides of the bowl, then wrap the bowl tightly with plastic wrap. Refrigerate overnight, or for a minimum of 8 hours. Mix the filling: In a small bowl, stir to combine the brown sugar, cinnamon, and salt. Remove the dough from the fridge and place on a lightly floured surface. Roll it into a rectangle 7" long and 18" wide. Brush the entire top surface of the rectangle with the butter, then evenly sprinkle the brown sugar filling all over the top, but leaving a 1/2" empty edge at the top of the rectangle (see picture if necessary). Pat the brown sugar filling gently into the dough to help it stick, but do not smash the dough down. Roll the dough up tightly from the bottom 18" edge (see picture), then pinch the seam together at the top. Use a knife or bench scraper to cut the log into 12 even pieces (I cut the roll in half, then each in half again, then each quarter piece into 3 pieces). Each roll should be about 1.5" wide. Line a quarter sheet pan (or a 9x13 casserole dish) with parchment paper, and place all 12 cinnamon rolls in the pan. Gently flatten the rolls with the palm of your hand until they are 1" tall. Cover the rolls with a lid or with plastic wrap, and let rise at room temperature for 2 hours, during which time the rolls will expand greatly and fill in most of the empty space between. 30 minutes before baking, preheat the oven to 375F. Remove the lid or plastic wrap, and bake the cinnamon rolls for 15-18 minutes, until the cinnamon rolls are golden brown and risen. If you want to check for doneness with a thermometer, they should be at least 195F. Make the Icing: While the cinnamon rolls bake, prepare the icing. Using a hand mixer (or even just a sturdy whisk), mix together the butter, confectioner's sugar, orange juice, orange extract, and salt, until smooth and combined. When the cinnamon rolls have finished baking, let them cool for 3 minutes, then slather on all the icing. It should melt into the crevices of the rolls. Serve and enjoy while warm! Notes *If you

Homemade Mozzarella Sticks 开云体育s: 20 pieces Prep Time: 10minutes mins Cook Time: 10minutes mins Freezing Time: 2hours hrs Total Time: 2hours hrs 20minutes mins Homemade Mozzarella Sticks are an easy, wonderfully ooey gooey snack! Freezing them before frying is the secret for even cooking and no cheese oozing out. Ingredients 16 oz block whole milk mozzarella cheese* 3 large eggs 3 cups Italian style bread crumbs** salt tallow (beef fat)*** (or other deep frying fat of choice) Instructions Cut the block of cheese into 1/2 inch thick sticks, a few inches tall (see blog photos). I had 20 pieces. Place the eggs in a bowl with 1/4 tsp salt and 1 tablespoon of water, and whisk to combine. Place the bread crumbs in a second bowl next to the eggs. Take a cheese stick and dip it into the egg, letting the excess drip off. Then coat it in the bread crumbs, shake off the excess, and place on a tray. Repeat with the remaining cheese sticks. Once each cheese stick has been breaded, take each one through the egg and bread crumbs again for a second coating, at a minimum. I prefer to bread the cheese sticks three times for a more robust shell, but two coats is sufficient to prevent the cheese from leaking during cooking. Freeze the mozzarella sticks, on the tray, for at least for two hours. Heat the tallow or frying fat of choice to 365F, using either a deep fryer or a heavy bottomed 8" saucepan monitored with a thermometer. You want the fat to come a few inches up the sides of the pan. Fry the mozzarella sticks in batches**** for about 2 minutes, until golden brown. Let the cheese sticks drain briefly on a paper towel, then serve promptly with marinara or your favorite dunking sauce. Enjoy! Notes *You may also use string cheese, if you prefer. I think block cheese is better because it has a more "stretchy" texture whereas string cheese has a more wet gooeyness. Block cheese also coats better than string cheese. But either cheese works well. Cut each string cheese piece in half to make smaller pieces. **If you only have regular bread crumbs, you may season them yourself by adding 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp dried thyme, and 3/4 tsp black pepper. The bread crumbs will likely already have salt. ***I add enough fat to come up the side of my frying pot or fryer by a few inches. This amount will vary depending on the size pan you use. For an 8" wide saucepan you will likely need about 4 cups of tallow or cooking fat. ****Do not overcrowd the pot. If using an 8" saucepan, I don't fry more than 6 or so at a time. Freezing: Store in an airtight container for up to 2 months, either fried or unfried. Storing leftovers: Store in an airtight container in the fridge for up to 5 days. Reheating: Place them in a 350F oven for 10 minutes, until hot and crisp. Because the cheese sticks have already been fried, they actually reheat nicely.Nutrition Calories: 143kcal, Carbohydrates: 13g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 277mg, Potassium: 64mg, Fiber: 1g, Sugar: 1g, Vitamin A: 178IU, Calcium: 200mg, Iron: 1mg Source: Fifteen Spatulas ~~~~~ Rhonda in MO

Easy Shakshuka Recipe Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese. To complete the meal serve with toasted pita or crusty bread. CourseBreakfast CuisineNorth African Keywordhow do you make shakshuka, how to make shakshuka, shakshuka recipe, shakshuka with feta, shashuka eggs, what is shakshuka Prep Time5minutes minutes Cook Time20minutes minutes 开云体育s6 servings Calories131kcal AuthorBeth Pierce Ingredients 1? tablespoons olive oil 1 medium onion, chopped 1 red bell pepper, seeded and diced 1 small jalapeno, seeded veins removed, minced 2 cloves garlic minced 1 tablespoon smoked paprika 1 teaspoon cumin 1-2 pinches cayenne pepper 1 28-ounce can crushed tomatoes 6 large eggs 2 tablespoons chopped fresh parsley ? cup Feta cheese kosher salt and black pepper to taste Crusty bread or toasted pita bread optional Instructions Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften, about 5 minutes. Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly. Stir in the crushed tomatoes and bring the mixture to a gentle boil. Reduce the heat and simmer for 5-10 minutes. Make 6 small wells in the sauce using a spoon and drop the eggs into the hot mixture, spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set. Uncover and sprinkle with fresh parsley and crumbled feta. Season with salt and pepper to taste. Serve with crusty bread or toasted pitas. Notes Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. Spooning the tomato mixture over the egg whites helps them set. As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet. I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron. With traditional shakshuka the dish is served when the eggs have runny yolks. However, if this is not your preference, then cook them all the way through. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.Nutrition Calories: 131kcal | Carbohydrates: 5g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 138mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1671IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 2mg Source: Small Town Woman ~~~~~ Rhonda in MO

Creamy Pea Salad Recipe This delectable creamy pea salad comes together in less than ten minutes. Making it the perfect side dish and a favorite at family reunions, potlucks and picnics. CourseSalad CuisineSouthern Keywordhow do you make pea salad, how to make pea salad, pea salad recipe Prep Time10minutes minutes 开云体育s6 servings Calories303kcal AuthorBeth Pierce Ingredients Pea Salad Dressing 1/3 cup sour cream 1/4 cup mayonnaise 1 tablespoon apple cider vinegar 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Pea Salad 16 ounces frozen sweet baby peas thawed 1/4 cup finely chopped red onion 3/4 cup sharp cheddar cheese cut into very small cubes 6 slices bacon cooked crispy finely chopped Instructions Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper. Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine. Season with salt and pepper to taste. Notes Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder Substitute hard-boiled eggs for the bacon or better yet just add them. I have found that the best way to hard-boil eggs is to steam them. The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water. Use frozen peas for this recipe. Canned peas do not hold well. They will become mushy in this salad. In a huge hurry? Skip the dressing and add about 1/2 cup of your favorite ranch dressing. For extra color and flavor add a little finely chopped red bell pepper or pimentos. Substitute finely chopped ham or Canadian bacon in place of the bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition Calories: 303kcal | Carbohydrates: 13g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 40mg | Sodium: 402mg | Potassium: 269mg | Fiber: 4g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 1mg Source: Small Town Woman ~~~~~ Rhonda in MO

Mexican Lasagna Recipe Indulge in this Mexican Lasagna with layers of melted cheese, taco-seasoned ground beef, and creamy refried beans. Coursemain meal pasta CuisineMexican Keywordbest Mexican lasagna recipe, how to make Mexican lasagna, what is Mexican lasagna Prep Time35minutes minutes Cook Time50minutes minutes 开云体育s12 servings Calories331kcal AuthorBeth Pierce Ingredients 15 lasagna noodles not no boil 1 ? lbs lean ground beef 1 small onion finely chopped 2 cloves garlic minced 4 tablespoons taco seasoning 1 cup water 1 14.5 ounce can salsa style tomatoes 1 16 ounce can refried beans ? cup sour cream kosher salt and fresh ground black pepper 4 cups shredded Mexican cheese blend see notes fresh tomatoes diced optional chopped fresh cilantro optional sliced green onions optional sour cream optional Instructions Boil your noodles according to package instructions and drain well. Meanwhile brown the ground beef in a large skillet over medium heat. About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft. Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease. Add the taco seasoning and water simmering for 10 minutes. Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes. In a small sauce saucepan combine refried beans and sour cream. Heat on low until smooth and warm; stirring frequently. Season with kosher salt and fresh ground black pepper. Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish. Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles. Then spread the remaining salsa tomatoes and top with the remaining Mexican blend. Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes. Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through. Remove from the oven and let sit for 10-15 minutes. If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream. Notes Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent. For a change of pace, try using corn or flour tortillas instead of the lasagna noodles. Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.Nutrition Calories: 331kcal | Carbohydrates: 29g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 400mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg Source: Small Town Woman ~~~~~ Rhonda in MO