开云体育

Tomato Pie Recipe A delicious and rich savory pie that's best made with summer tomatoes at the height of ripeness. Prep Time1hour hr 30minutes mins Cook Time30minutes mins Total Time2hours hrs Course: Pie Cuisine: Southern 开云体育s: 8 Author: Christin Mahrlig Ingredients Pie Dough 2 1/2 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon sugar 1 cup cold unsalted butter, cut into pieces 1/2 cup ice water Filling 2 cups shredded sharp cheddar cheese, about 10 ounces 1 cup mayonnaise 1 tablespoon chopped fresh parsley 2 green onions, white and green parts chopped 1 tablespoon grated Parmesan cheese 1 cup Panko crumbs 1 1/2 pounds tomatoes, sliced 1/2-inch thick Instructions Make pie crust. Combine flour, salt, and sugar in a food processor. Add butter and pulse until the mixture resembles coarse meal, about 10 seconds. Slowly add ice water, pulsing the mixture for no longer than 30 seconds, just until it begins to form a ball. Divide dough ball into 2 pieces and place each on a piece of plastic wrap. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour. Remove dough from refrigerator.. Let the dough rest for several minutes at room temperature and then roll it out on a lightly floured surface until it fits a 9-inch pie plate. Transfer pie crust to pie plate. This is easy to do if you roll the dough on a piece of parchment paper and then just flip it over into the pie pan and peel the paper off. Place tomato slices on paper towels to remove some of the excess moisture. Preheat oven to 425 degrees. In a medium bowl, mix together cheddar cheese, mayonnaise, parsley, green onions, Parmesan cheese, and bread crumbs. Layer 1/2 of the tomatoes in the pie pan. Cover with 1/2 the cheese mixture. Repeat layers. Bake for about 30 minutes or until top of the pie is browned and bubbling. Serve warm. Notes The pie dough recipe makes enough for 2 pie crusts.To make sure the butter is really cold, I like to cut it and then stick it in the freezer for 5 minutes or so.This recipe is best when made with very ripe tomatoes. Recipe Source: adapted from Tupelo Honey Cafe CookbookNutrition Calories: 669kcal Source: Fave Southern Recipes ~~~~~ Rhonda in MO

Baked Brie with Bacon and Apples 4.42 from 17 votes Ingredients 3 strips bacon 1 apple diced 2 tablespoon butter 2 tablespoon brown sugar ? teaspoon kosher salt 8 oz brie cheese ? teaspoon cinnamon Instructions Dice bacon and cook over medium heat until brown, about 7-8 minutes. Drain bacon on paper towels and set aside. Melt butter over medium heat and add diced apples. Cook apples about 2 minutes and then add cinnamon, salt and brown sugar. Cook apples additional 2 minutes, or until tender. Slice rind off top of brie and place brie on parchment paper in baking pan. Bake brie in preheated 325 degree oven for 8-10 minutes. Slide baked brie on parchment paper onto serving dish and top with apple mixture and then bacon. Surround brie with water crackers, baguette slices or other breads. Source: Fave Southern Recipes ~~~~~ Rhonda in MO

Tater Tot Enchilada Bake This Tater Tot Enchilada Bake is a family favorite dinner (that isn't spicy hot.) It's like a tater tot taco! Simple and easy ingredients! CourseMain Course CuisineAmerican Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s6 Calories604kcal AuthorBrandie @ The Country Cook Ingredients 1 pound ground beef 1 medium yellow onion, finely chopped 2 cloves garlic, minced 2 Tablespoons fajita seasoning 4 cups frozen tater tots (about 1/2 bag) 10 ounce can mild red enchilada sauce 2 cups shredded pepper jack cheese 1 cup shredded cheddar cheese, optional 2.25 ounce can sliced black olive,s drained sliced green onions, diced tomatoes and sour cream Instructions Preheat oven to 350F degrees. In a large skillet, over medium heat, brown ground beef along with onion and garlic. Once browned, drain excess grease then return meat to skillet. Next, sprinkle two tablespoons fajita seasoning onto beef. Stir well (keep skillet on a medium-low heat) Then pour in enchilada sauce. Stir well. Add frozen tater tots. Gently stir until the tater tots are coated with sauce. Turn off heat. Transfer mixture into a 9x13-inch (ungreased) baking dish. Make sure it is evenly spread out. Sprinkle cheese all over tater tot mixture. Top with sliced black olives. Bake uncovered for 15-20 minutes. Cheese should be melted and tater tots should be golden brown. Notes Serve with diced green onions, chopped tomatoes and a dollop of sour cream!Nutrition Calories: 604kcal | Carbohydrates: 28g | Protein: 29g | Fat: 41g | Sodium: 1381mg | Fiber: 3g | Sugar: 4g Source: Fave Southern Recies ~~~~~ Rhonda in MO

Yield: 8 biscuitsGarlic Cheese Biscuits Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Garlic cheese biscuits are the perfect savory side dish to any meal! They’re buttery, cheesy, packed with flavor, and a variation on my popular classic butter biscuits. Ingredients 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface 10 grams (1 tablespoon) baking powder ? teaspoon baking soda 1 ? teaspoons kosher salt ? teaspoon garlic powder 1 ? tablespoons fresh minced rosemary 1 ? tablespoons fresh minced thyme 200 grams (2 cups) shredded cheddar cheese, plus more for sprinkling on top if desired 85 grams (6 tablespoons) unsalted butter, cold 240 grams (1 cup, 240 milliliters) buttermilk, cold InstructionsPREP: Position an oven rack to the center position and preheat to 450°F/230°C. Spray a cast iron pan (or cake pan) with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat. Measure out all ingredients. Dice the butter into small cubes. Keep the butter and buttermilk in the refrigerator until ready to use.TO MAKE THE BISCUITS: In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), baking powder (1 tablespoon), baking soda (? teaspoon), salt (1 ? teaspoon), garlic powder (? teaspoon), rosemary (1 ? tablespoons), and thyme (1 ? tablespoons). Add the cold diced butter (85 grams/ 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry cutter or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half. Add in the cheddar cheese (200 grams/ 2 cups) and toss to combine. Add the cold buttermilk (240 grams/ 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky. Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass. Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits. Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits. Place the biscuits in the prepared cast iron pan or baking sheet with the edges touching so they will rise up against each other. If desired, sprinkle a little extra cheese on top. As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat. Bake at 450°F/230°C for 20-22 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. Optional: Brush biscuits with 2 tablespoons melted butter mixed with ? teaspoon garlic powder. Notes Gluten-Free Biscuits: swap the all-purpose flour with a gluten-free flour blend. Vegan Option: swap the cheese and butter for a non-dairy alternative. For the buttermilk, swap it for a non-dairy cream and stir in 5 grams (about 1 teaspoon) lemon juice. Source: Baker Bettie ~~~~~ Rhonda in MO

Yield: 12 servingsNo-Bake Lemon Raspberry Cheesecake This lemon raspberry cheesecake is creamy and delicious without the need for a water bath! It has a lemon cheesecake filling, raspberry swirl topping, and crunchy graham cracker crust. IngredientsFor the Crust 200 grams (7 ounces, about 2 cups once made into crumbs) graham crackers 50 grams (? cup) granulated sugar 113 grams (? cup, 1 stick) unsalted butter, meltedFor the Cheesecake Filling 170 grams (6 ounces) fresh raspberries 470 grams (2 cups, 480 milliliters) heavy cream, very cold 452 grams (2 cups, 16 ounces) cream cheese, room temperature 80 grams (? cup) powdered sugar 1 teaspoon vanilla extract 2 tablespoons lemon zest, about 2 whole lemons ? cup fresh lemon juice, about 2 whole lemons InstructionsMake the Crust Place the graham crackers (200 grams/ 7 ounces) into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a zip top bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl. Stir in the granulated sugar (50 grams/ ? cup) and the melted butter (113 grams/ ? cup) until all of the crumbs are completely coated with butter. Firmly press the cookie crumb mixture into the bottom of a 9 inch (23 cm) springform pan or pie plate and about 1 inch (2.5 cm) up the sides. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer. Place it in the refrigerator for about at least 10 minutes to firm up before filling.Make the Cheesecake Filling Rinse and then pureé the fresh raspberries (170 grams/ 6 ounces) in a food processor or smash with a fork until fully mashed. If desired, strain the fruit to remove the seeds. I prefer to do this for a silkier texture. Set aside. Place the cold heavy cream (470 grams/ 2 cups) in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer. Begin whipping on medium speed and then high speed until stiff peaks are formed. Set aside. In a separate bowl using a hand mixer, whip the room temperature cream cheese (452 grams, 2 cups) until soft and light. Add the powdered sugar (80 grams, ? cup) vanilla extract (1 teaspoon), lemon zest (2 tablespoons), and lemon juice (? cup) and whip together until combined. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Pour the filling into the springform pan or pie plate and smooth out with a rubber spatula. Gently dollop the pureéd raspberries over the cheesecake filling and using a butter knife or toothpick, swirl the 2 together. Loosely cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight before un-molding and slicing. Source: Baker Bettie ~~~~~ Rhonda in MO

Yield: 20-22 cookiesIced Oatmeal Cookies Prep Time 25 minutes Cook Time 12 minutes Chilling Time 1 hour Total Time 1 hour 37 minutes These Iced Oatmeal Cookies are chewy in the middle, crisp on the edges, and topped with a crackly maple sugar glaze. The glaze hardens so you can easily stack and gift them worry-free! IngredientsFor the cookies 175 grams (1 ? cups) old-fashioned rolled oats 226 grams (1 cup, 2 sticks) unsalted butter, room temperature 300 grams (1 ? cups) granulated sugar 2 large eggs, room temperature 21 grams (1 tablespoon) unsulphured molasses 2 teaspoons vanilla extract 240 grams (2 cups) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 ? teaspoons ground cinnamonFor the icing 180 grams (1 ? cups) powdered sugar 42 grams (2 tablespoons) maple syrup ? teaspoon vanilla extract 1 ? - 2 tablespoons milk InstructionsPREP At least 30 minutes before making the cookies, set out the butter (226 grams/ 1 cup) and eggs (2 large) to come to room temperature. Place the rolled oats (175 grams/ 1 ? cups) into a food processor and pulse a few times until you have coarse crumbs. Stop before you get to oat flour consistency. Measure out the rest of the ingredients. Line 2 baking sheets with parchment paper or silicone baking mats.Make the Cookies In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream the soft butter with the granulated sugar (300 grams/ 1 ? cups) on medium/high speed. Cream for about 2 minutes, until light and fluffy, scraping down the bowl periodically. Add the eggs, molasses (21 grams/ 1 tablespoon), and vanilla extract (2 teaspoons) and mix on medium speed until combined. Whisk together the pulsed oats, flour (240 grams/ 2 cups), baking soda (1 teaspoon), salt (1 teaspoon), and cinnamon (1 ? teaspoons) in a separate mixing bowl. Add the flour mixture to the butter mixture and mix on medium/low speed until just incorporated, scraping the bowl as needed. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/175°C. After chilling, scoop rounded mounds of dough about 2 tablespoons each onto the lined baking sheets. It is best to only scoop about 8 cookies per sheet to allow enough room for spreading. Bake two cookie sheets at a time for 10-12 minutes. Remove the cookies from the oven when the edges are lightly browned and the centers are set. Let cool for at least 5 minutes before moving them to cooling racks to cool completely. Make the glaze Place the powdered sugar (180 grams/ 1 ? cups) into a medium mixing bowl. Add the maple syrup (42 grams/ 2 tablespoons), vanilla extract (? teaspoon), and the smaller amount of milk listed (1 ? tablespoons). Whisk together until all of the powdered sugar is dissolved. This will be a thick glaze consistency. After the cookies have cooled completely, one by one pick up a cookie and dip the top of it into the glaze. Tap off the excess. If the glaze is too thick, add a small splash of additional milk until it's the desired consistency. Repeat with all of the cookies. The glaze will set to the touch after about 30 minutes and will harden completely after 4 hours. Source: Baker Bettie ~~~~~ Rhonda in MO

Yield: 12 bunsHot Cross Buns Prep Time 40 minutes Cook Time 20 minutes Proofing Time 3 hours 15 minutes Total Time 4 hours 15 minutes This Hot Cross Bun recipe makes a soft bun filled with warming spices, dried fruit, & orange flavor. The cross is piped with a thick icing making it the quintessential Easter treat! IngredientsFor the Dough 2 ? teaspoons (1 package) active dry or quick rise yeast 227 grams (1 cup, 240 milliliters) whole milk, lower fat or non-dairy can be substituted 50 grams (? cup) granulated sugar 480-600 grams (4-5 cups) all-purpose flour 1 ? teaspoons salt 1 ? teaspoons ground cinnamon ? teaspoon ground nutmeg ? teaspoon ground allspice 85 grams (6 tablespoons) unsalted butter, very soft 2 large eggs, room temperature about 1 ? - 2 tablespoons orange zest, the zest from 1 whole medium to large orange 225 grams (1 ? cups) raisins or currantsFor the glaze *optional 1 tablespoon orange marmalade 2 teaspoons waterFor the icing 180 grams (1 ? cups) powdered sugar 2 - 2 ? tablespoons orange juice InstructionsMake the Rolls Warm the milk (227 grams/ 1 cup) to about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (2 ? teaspoons/ 1 package), and a large pinch of the sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming. Add the smaller amount of flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ? cup), salt (1 ? teaspoons), cinnamon (1 ? teaspoons), nutmeg (? teaspoons), allspice (? teaspoons), very soft butter (85 grams/ 6 tablespoons), eggs (2 large), orange zest (1 ? - 2 tablespoons), and raisins or currants (225 grams/ 1 ? cups) to the mixing bowl. Use clean hands to mix together until a sticky dough forms. If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball. Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for quick rise yeast and 2 hours for active dry yeast. After proofing, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces. I like to use a bench knife to divide the dough and a kitchen scale to ensure even sizes but you can eyeball it if you prefer. To shape the buns, pull down on the sides of the dough creating a seam at the bottom. Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough. Place the shaped buns on a parchment lined sheet pan or in a 9 x 13-inch (23 x 33 cm) baking dish that has been lightly greased. Cover the buns with plastic wrap. Proof the buns for about 45 minutes if using quick rise yeast and about 75 minutes if using active dry yeast. Position an oven rack to the center position. Preheat the oven to 375°F/190°C. Bake for 15-20 minutes, until golden brown.Make the glaze*optional While the buns are baking, make the glaze. The glaze is an optional yet recommended step to give the buns shine and additional flavor. Place the orange marmalade (1 tablespoon) and water (2 teaspoons) into a microwaveable cup. Microwave for 20-30 seconds and stir together until combined. Set aside until the buns are out of the oven. Using a pastry brush, brush the warm buns with the glaze all over. Let the buns cool completely.Make the icing In a medium mixing bowl, add the powdered sugar (180 grams, 1 ? cups) and the smaller amount listed of orange juice (2 tablespoons). Using a rubber spatula, mix together until fully combined. This will be a very thick icing so give the orange juice time to work i

Yield: About 2 dozen, 2-inch cookiesEasy Oatmeal Raisin Cookies Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes This simply perfect version of classic oatmeal raisin cookies are incredibly easy to make and turn out soft and chewy with hints of cinnamon. This recipe calls for very few ingredients and is made without baking powder or baking soda. Ingredients 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, room temperature (*see note for substitution) 3/4 cup (6 oz, 168 gr) light or dark brown sugar, lightly packed 1 large egg (*see note for vegan option) 1/2 tsp cinnamon 1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond kosher) 1 cup plus 2 TBSP (4.8 oz, 136 gr) all-purpose flour (*see substitution notes) 1 1/2 cups (5.25 oz, 147 gr) rolled or quick oats 1 cup (5.2 oz, 145 gr) raisins Instructions Preheat oven to 350?F (177 C). In a large bowl with a hand mixer or the bowl of a stand mixer fit with a paddle attachment, cream together the butter and brown sugar until light and fluffy, about 4 minutes. Add the egg, salt, and cinnamon and mix until just incorporated. Stop the mixer, and use a spoon or a rubber spatula to stir in the flour, oats, and raisins just until combined. Mixing too much will create tough and dry cookies. Drop rounded mounds of dough (about 2 TBSP each) on ungreased cookie sheets. Flatten the dough mounds slightly before baking. Bake at 350?F (177 C) until just lightly browned on the edges and middle still looks under-cooked, about 9-10 minutes. Notes If you want to prep the dough ahead of time, it can be formed into dough balls, frozen, and stored in a freezer ziplock bag for up to 3 months. To bake from frozen, bake at 325F (163 C) for 16-18 minutes. Source: Baker Bettie ~~~~~ Rhonda in MO

Homemade Cinnamon Raisin Bagels 5 Stars4 Stars3 Stars2 Stars1 Star4.6 from 65 reviews Author: Sally Prep Time: 2 hours, 10 minutes Cook Time: 25 minutes Total Time: 3 hours Yield: 8 bagels Learn how to make homemade cinnamon raisin bagels with this simple recipe tutorial. Don’t skip the water bath and egg wash- both provide an extra chewy and golden brown crust. Ingredients 1 and 1/2 cups (360ml) warm water 2 and 3/4 teaspoons instant or active dry yeast* 4 cups (520g) bread flour (spooned & leveled), plus more for work surface and hands* 1 Tablespoon (13g) packed light or dark brown sugar (or barley malt syrup)* 2 teaspoons salt 1 teaspoon pure vanilla extract 3/4 cup (110g) raisins 3 Tablespoons (38g) granulated sugar 1 teaspoon ground cinnamon coating the bowl: nonstick spray or 1 Tablespoon olive oilWater Bath 2 quarts water 1/4 cup (85g) honey (or barley malt syrup)*Egg Wash 1 egg white beaten with 1 Tablespoon water Instructions Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes. Add the flour, brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins until combined. The dough is very stiff and will look somewhat dry. Mix the sugar and cinnamon together and sprinkle onto a clean surface. Place the dough on top. Knead the dough for 5 minutes, picking up all that cinnamon sugar. Work as much of the cinnamon sugar mixture as you can into the dough. The dough may become a little wet from the added sugar– that’s ok. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. Line two large baking sheets with parchment paper or silicone baking mats. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video below for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath. Preheat oven to 425°F (218°C). Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week. Notes Overnight Make Ahead Instructions: Prepare the dough through step 4, but allow the dough to rise overnight in the refrigerator instead of at room temperature for 60-90 minutes. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight. Freezing Make Ahead Instructions: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough do

Soft and Chewy Oatmeal Raisin Cookies 5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 948 reviews Author: Sally Prep Time: 45 minutes Cook Time: 13 minutes Total Time: 1 hour Yield: 26-30 cookies Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies! Ingredients 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature 1 cup (200g) packed light or dark brown sugar 1/4 cup (50g) granulated sugar 2 large eggs* 2 teaspoons pure vanilla extract 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand) 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 3 cups (255g) old-fashioned whole rolled oats* 1 cup (140g) raisins (see Note below) optional: 1/2 cup (64g) chopped toasted walnuts Instructions Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time. Notes Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Cooling Rack Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love! Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Amazon will no longer let you download your Kindle books to a PC after February 26 Blog/Article In line with the growing trend of digital content restrictions, Amazon is quietly removing the option to download and transfer Kindle books via USB. After February 26, you will no longer be able to download copies of your Kindle books to your computer for local storage. Instead, you’ll be entirely dependent on Amazon’s ecosystem to access your Kindle library. This means Amazon retains full control over your purchased books, with the ability to update, modify, or remove content—without you having a backup of the original version. Unfortunately, Amazon does not offer a bulk download option, so if you want to save copies before the feature is removed, you'll need to download each book individually. However, some users have developed scripts to enable bulk downloads—I’ll share the best ones I find in the comments. How do you feel about Amazon removing this feature? Do you purchase a lot of Kindle books? Will this change affect your decision to buy digital books in the future? Are you concerned about the long-term implications of digital content ownership and the possibility of post-purchase alterations? https://education.lenovo.com/tech-apps/post/amazon-will-no-longer-let-you-download-your-kindle-books-to-a-pc-after-txwrNp9OrmlJEAd Ginny Butterfield Cranberry Twp, Pa

Easy Coconut Shrimp 5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 82 reviews Author: Sally Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: serves 4 Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying. Ingredients 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 large eggs, beaten 3/4 cup Panko bread crumbs 1 cup sweetened shredded coconut 1 pound raw large shrimp, peeled and deveined with tails attached 3–4 Tablespoons vegetable oil or coconut oil (or olive oil)* optional for topping: 1 Tablespoon finely chopped cilantro开云体育 Sauce (Optional) 3 Tablespoons Thai chili sauce 6 Tablespoons orange, peach, or apricot jam or preserves Instructions Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp. Cover and store leftover shrimp in the refrigerator for up to 3 days. Notes Freezing Instructions: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350°F (177°C) oven or until thawed and warm. Special Tools (affiliate links): Glass Mixing Bowls | Large Skillet | Tongs Shrimp: Large + raw shrimp with tails attached are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired. Can I use frozen cooked shrimp? Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed. Oil: I prefer frying the coconut shrimp in coconut oil for the best taste. You need enough to coat the bottom of your skillet, usually about 3 Tablespoons or close to 4. 开云体育 Sauce: We’ve also tried and loved this dipping sauce too. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Honey Garlic Soy Glazed Salmon 5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 37 reviews Author: Sally Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: serves 4 This simple baked salmon is smothered with a 5-ingredient salty-sweet glaze and is ready in under 35 minutes! Ingredients 4 salmon fillets, about 6 ounces (170g) each 1/3 cup (80ml) reduced sodium soy sauce (or regular) 1/3 cup (113g) honey 1 Tablespoon (15ml) sesame oil (or olive oil) 3 garlic cloves, minced (or 2 teaspoons jarred/minced) 1 teaspoon peeled minced fresh ginger optional for garnish: chopped green onion and/or sesame seeds Instructions Marinate the salmon: Place salmon fillets into a large zippered food storage bag or shallow dish/container. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture (just eyeball it) over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours. Meanwhile, preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside. Line the marinated salmon fillets on the baking sheet, skin side down. You can hold onto this used marinade—see step 5. Bake salmon for 15–20 minutes or until done, which is 10 minutes per inch thickness measured from the thickest part of the fillet. (Salmon is considered done when an instant read thermometer reads the center of the thickest part as at least 145°F (63°C).) Feel free to turn your oven to broil for the last minute to really crisp the edges. Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can add the remaining (used) marinade as well. Bring to a boil, and then reduce heat to medium-low and simmer for 3–4 minutes or until slightly thickened. Keep a close eye on it because it can quickly burn. It will bubble up a lot as it reduces. Remove from heat. Drizzle thickened glaze over baked salmon and serve with optional garnish. Leftovers keep well in the refrigerator for a few days. Reheat to your liking. Notes Make Ahead Instructions: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. Special Tools (affiliate links): Glass Containers | Glass Mixing Bowl | Whisk | Baking Sheet | Silicone Baking Mat, Parchment Paper, or Foil | Instant Read Thermometer | Small Saucepan Sides: To complete the meal, serve the salmon with steamed broccoli and rice. Both are excellent with glaze drizzled on top. You can cook both as the salmon bakes. Can I use frozen salmon? Yes, you can use frozen uncooked salmon fillets. Thaw completely before using. Can I replace salmon with chicken? Yes, you can replace the salmon with boneless chicken breasts or thighs and increase the bake time until the chicken is cooked through. Marinate the chicken for closer to 1 hour instead of just 15 minutes. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Baked Pineapple Teriyaki Chicken 5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 25 reviews Author: Sally Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: serves 4 Ready in under an hour, baked pineapple teriyaki chicken is a quick dinner recipe for busy nights. The thick and delicious homemade teriyaki sauce adds tons of fresh, bold flavor—and you control the ingredients, sodium, and spice. Serve with rice or quinoa and vegetables for a wholesome meal. Ingredients 1 Tablespoon cornstarch 1 Tablespoon room-temperature water 1/4 cup (50g) light or dark brown sugar 2 Tablespoons (43g) honey 1/2 cup (120ml) soy sauce 1/4 cup (60ml) apple cider vinegar 1 garlic clove, minced 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger) 1/4 teaspoon freshly ground black pepper 4 skinless boneless chicken breasts (about 2 lbs. total) 1 cup (175–190g) fresh or canned pineapple chunks* optional: chopped scallion/green onion and sesame seeds, for garnish Instructions Use a fork to whisk the cornstarch and water together in a small bowl. It will be a thick, milky liquid. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a small saucepan over low heat. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 2 minutes, or until the sauce coats the back of a spoon and is the consistency of maple syrup. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken. Meanwhile, preheat oven to 400°F (204°C). Lightly grease a 2–3-quart baking dish, such as a 10-inch baking pan, 11×7-inch baking pan, shallow 9×13-inch pan, or 10-inch cast iron skillet. In the photos, I used this exact pan. Set aside. Pat the chicken dry with paper towels. Arrange in the prepared pan. Add the pineapples on top and all around the chicken. Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed. Bake uncovered for 30–32 minutes or until the chicken is completely cooked through (internal temperature should be at least 165°F (74°C)). This is optional: at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more sauce they’ll soak up. You can also cut up the chicken prior to cooking. Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days. Notes Make Ahead Instructions: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish and chicken through step 3, cover the pan tightly, and keep in the refrigerator for up to 1 day. Bring to room temperature, and then bake as directed. Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Saucepan | Casserole Dish (any similar size will work; I used this pan in photos) | Pastry Brush For a rounded out meal, serve with broccoli, rice, quinoa, baked sweet potatoes, or anything to soak up the delicious teriyaki sauce. Pineapple: You can use fresh, canned (drained), or even frozen pineapple. If using frozen, thaw and pat dry first. You can also skip the pineapple altogether if desired, or replace with 1 cup sliced red bell pepper. Slight updates in 2025: I increased the sauce’s boiling time from 1 minute to 2 minutes to allow for a thicker sauce. You will also pat the chicken dry, which helps the sauce coat it easier. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Sesame Chicken Kabobs Yield: 6 servings Prep: 2hours hours 30minutes minutes Cook: 20minutes minutes Total: 2hours hours 50minutes minutes Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY! 5 stars (27 ratings) Ingredients ? cup reduced sodium soy sauce 3 tablespoons ketchup 2 tablespoons honey 1 tablespoon toasted sesame oil 1 tablespoon Dijon mustard 1 tablespoon rice wine vinegar 1 tablespoon freshly grated ginger 3 cloves garlic, minced 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1 ? tablespoons canola oil Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds Instructions In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Preheat grill to medium heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired. Source: Damn Delicious ~~~~~ Rhonda in MO

Chicken Fried Rice Yield: 4 servings Prep: 15minutes minutes Cook: 30minutes minutes Total: 45minutes minutes Comes together so quickly with leftover rice! Made with chicken, eggs, vegetables and white or brown rice. SO GOOD. 5 stars (15 ratings) Ingredients ? cup oyster sauce 2 tablespoons rice vinegar ? teaspoon crushed red pepper flakes 1 pound boneless, skinless chicken thighs, cut into bite-size pieces Kosher salt and freshly ground black pepper, to taste 2 tablespoons vegetable oil, divided 1 small onion, diced 1 (3.5-ounce) package shiitake mushrooms, stemmed and choppped 2 medium carrots, diced 3 cloves garlic, minced 1 tablespoon freshly grated ginger ? cup frozen green peas 1 tablespoon toasted sesame oil 4 cups leftover white or brown rice 3 large eggs, beaten 2 green onions, thinly sliced 2 teaspoons toasted sesame seeds Instructions In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside. Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in green peas until heated through, about 1-2 minutes; set aside . Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat. Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes. Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes. Stir in chicken, vegetables and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired. Source: Damn Delicious ~~~~~ Rhonda in MO

Raspberry Galette Yields 4-6 servings Ingredients: 1 pie crust, store-bought or homemade 2 cups raspberries 2 tablespoons sugar 2 teaspoons cornstarch 1 tablespoon turbinado sugar 1 large egg, beaten Directions: Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a medium bowl, combine raspberries, sugar and cornstarch. Roll out pie crust and transfer to prepared baking sheet. Spread raspberry mixture evenly over the top, leaving a 1-inch border. Sprinkle with turbinado sugar. Fold the border over the edge of the raspberries, covering the filling by about 1 inch. Brush the edge with beaten egg. Place into oven and bake for 30-35 minutes, or until the crust is golden brown. Let cool 5 minutes before serving. Source: Damn Delicious ~~~~~ Rhonda in MO

BBQ Chicken Cornbread Pie Yield: 4 Prep: 20minutes minutes Cook: 1hour hour 20minutes minutes Total: 1hour hour 40minutes minutes The best kind of pie is when BBQ chicken goodness is sitting on a bed of fluffy, crumbly cornbread! 5 stars (1 rating) Ingredients 2 tablespoons olive oil 1 medium onion, chopped 1 bell pepper, diced 2 boneless, skinless chicken breasts, cooked and shredded 3 cloves garlic, minced 1 tablespoons chili powder 1 ? teaspoons cumin 2 teaspoons hot sauce Kosher salt and freshly ground black pepper, to taste 1 cup tomato sauce 2 tablespoons Worcestershire sauce 2 tablespoons dark brown sugar 1 ? cups shredded cheddar cheese 2 tablespoons chopped fresh parsley leaves For the cornbread 1 cup all-purpose flour 1 cup yellow cornmeal ? cup sugar ? teaspoon baking soda ? teaspoons salt 1 cup buttermilk ? cup 1 stick unsalted butter, melted 2 large eggs Instructions Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, sugar, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack; set aside. Preheat the broiler. Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar. Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes. Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese. Place into oven and broil just until the cheese has melted, about 3 minutes. Slice into wedges and serve immediately, garnished with parsley. Notes Adapted from Laura’s Sweet Spot and Comfort of Cooking Source: Damn Delicious ~~~~~ Rhonda in MO

Biscuit Pot Pie Yield: 6 servings Prep: 20minutes minutes Cook: 25minutes minutes Total: 45minutes minutes The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good! 4.8 stars (17 ratings) Ingredients ? cup unsalted butter 1 sweet onion, diced 2 carrots, peeled and sliced 2 ribs celery, diced 3 cloves garlic, minced 2 teaspoons chopped fresh thyme leaves ? cup all-purpose flour ? cup dry white wine* 2 ? cups chicken stock 1 cup half and half 3 cups shredded rotisserie chicken (or turkey) 1 cup frozen peas 2 tablespoons chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Flaky Mile High Biscuits Instructions Preheat oven to 350 degrees F. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes. Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits. Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes. Serve immediately. Notes *Additional chicken stock can be used for white wine as a non-alcoholic substitute. Source: Damn Delicious ~~~~~ Rhonda in MO