开云体育

Sheet Pan Chicken and Veggies Sheet Pan Chicken and Veggies is a flavorful, quick and easy, complete dinner recipe that effortlessly bakes up on just one pan! https://www.fivehearthome.com/sheet-pan-pesto-chicken-vegetables/ By Samantha Skaggs Course: Main CourseCuisine: American Prep Time: 10minutes Cook Time: 20minutes minutes Marinating Time: at least: 6hours hours Servings: 4 servings Calories: 367kcal Ingredients For the Chicken: 4 boneless skinless chicken breasts, (2 to 2 ? pounds total) 1 cup pesto 3 tablespoons white wine vinegar 1 teaspoon salt Freshly ground black pepper For the Vegetables: 1 pound baby red potatoes, halved or quartered into equal pieces 5 tablespoons extra-virgin olive oil, DIVIDED 1 ? teaspoons garlic salt, DIVIDED 1 pound asparagus, trimmed & cut into 2-inch pieces Instructions Place the chicken breasts in a gallon-sized, zip-top, plastic bag. Add the pesto, white wine vinegar, salt, and pepper. Seal the bag and squeeze to combine the ingredients and coat the chicken. Place the bag in a dish and marinate in the refrigerator for at least 6, and up to 12, hours. You may squeeze and turn the bag halfway through the marinating time, if desired. Adjust the oven rack to the center position and preheat the oven to 400°F. Remove the marinated chicken from the fridge to start coming to room temperature. Add the cut potatoes to a large bowl (or another gallon-sized plastic bag). Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with ? teaspoon garlic salt and pepper. Toss (or shake) until the potatoes are evenly coated with the oil and seasonings. Dump the potatoes onto a sheet pan and spread into an even layer. Bake for 20 minutes. Add the asparagus pieces to the same bowl (or bag) used for the potatoes. Drizzle with remaining 2 tablespoons extra-virgin olive oil, and sprinkle with ? teaspoon garlic salt and pepper. Toss (or shake) to coat the asparagus and set aside. After the potatoes have cooked for 20 minutes, remove the sheet pan from the oven. With a metal spatula, scrape the potatoes from the pan, turn them over, and scoot them to one side. Thoroughly drain the pesto from the marinated chicken (you don't want excess oil on your pan but you can leave some pesto slathered on top of the chicken). Add the chicken to the other side of the sheet pan, next to the potatoes. Return the pan to the oven and cook for 15 minutes. After 15 minutes, scoot the chicken to the center of the pan and add the asparagus on the other side. Cook for an additional 10 to 15 minutes or until the chicken reaches an internal temperature 165°F and the asparagus and potatoes are tender. Serve immediately. Equipment Needed 13- x 18-inch Half Sheet Pan Digital Food Thermometer Notes It's important that the ingredients on the pan are consistently sized. Chop your asparagus and potatoes into equal, bite-sized pieces, and try to use chicken breasts that are close in size to one another. The cooking times may require slight tweaking depending on the overall size of your ingredients. If necessary, you can always cook each phase of ingredients for longer or shorter than dictated in the recipe. For example, you could add extra-large chicken breasts to the pan after the potatoes have been cooking for just 15 minutes (instead of 20), which will give the chicken an extra 5 minutes of cooking time. Similarly, if some of the ingredients are done at the end of the cooking time but others need a few extra minutes -- for example, the chicken and the asparagus are done but the potatoes aren't quite tender -- remove the fully cooked ingredients to a plate and pop the sheet pan of potatoes back in the oven for a few more minutes of roasting (you can also crank up the heat to speed things up, but watch closely to avoid burning). Cook chicken to a safe internal temperature (165°F), but be careful not to overcook them lest they dry out. If you'd like to try this recipe using different veggies (such as carrots and Brussels sprouts), simply switch the order in which you add the ingredients to the pan and/or adjust the cooking time fo

Taco Pie Taco Pie is a weeknight favorite that turns family dinner into a fun, taco-inspired feast, complete with seasoned ground beef, refried beans, cheese, and all your favorite taco toppings. It's easy to make and hands-down the best way to enjoy the flavors of a taco in a delicious, cheesy pie form. CourseMain Course CuisineAmerican Keywordpie, tacos Prep Time16minutes minutes Cook Time20minutes minutes Total Time36minutes minutes Servings6 Calories450kcal AuthorStacie Vaughan Ingredients 1 tube refrigerated pizza crust 13.8oz tube 1 lb lean ground beef 1 cup refried beans ? cup chunky salsa 1 tbsp garlic minced 1 package taco seasoning 2 cups Monterey Jack cheese Optional Toppings sour cream sliced olives diced tomatoes diced avocado cilantro lime sliced chives taco sauce Instructions Preheat the oven to 375℉. Spray a 10-inch pie dish with cooking spray and set aside. Stretch the pizza dough over the pie dish and cut any excess away to prevent it from hanging over the edge. Chill in the refrigerator until ready to use. In a large skillet, add the ground beef and brown for 7 to 10 minutes or until cooked through. Drain excess grease. Add the refried beans, salsa, garlic and taco seasoning. Stir and cook for about 5 minutes until heated through. Pour the meat mixture into the crust and smooth it out. Top with cheese. Bake for 20 minutes or until the cheese has melted and the crust is golden. Slice into wedges and serve with your favorite taco toppings. Nutrition Calories: 450kcal | Carbohydrates: 41g | Protein: 32g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 1590mg | Potassium: 353mg | Fiber: 4g | Sugar: 7g | Vitamin A: 974IU | Vitamin C: 3mg | Calcium: 309mg | Iron: 5mg Source: Simply Stacie ~~~~~ Rhonda in MO

Cake Mix Cobbler Make an easy and delicious Cake Mix Cobbler with just 3 ingredients! Perfect for busy days, this simple dessert will be a hit with everyone. CourseDesserts CuisineAmerican Keywordcake mix, cake mix hacks, cobbler Prep Time10minutes minutes Cook Time45minutes minutes Total Time55minutes minutes Servings6 Calories224kcal AuthorStacie Vaughan Ingredients 2 ? cups mixed frozen berries or any other type of frozen fruit you like 2 to 2 ? cups Sprite or other clear pop 1 box white cake mix Instructions Preheat the oven to 350°F. Spread the frozen fruit in a 9×13-inch baking pan. Sprinkle the cake mix evenly over top of fruit. Tip: Gently massage the cake mix while still in the bag to break up any lumps. Pour 2 cups Sprite evenly over top of cake mix to cover. Tilt the pan back and forth to help cover the dry cake mix. Add more Sprite (? cup or more) if you notice some dry spots. Adding too much Sprite may create too much liquid on the bottom so be aware of that. Bake for 45 minutes or until the berries are cooked and the top is browned. Let cool about 5 minutes before serving. Top with vanilla ice cream, if desired. Nutrition Serving: 1bowl | Calories: 224kcal | Carbohydrates: 48.4g | Protein: 1.8g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.8g | Cholesterol: 48.4mg | Sodium: 109mg | Fiber: 1.9g | Sugar: 14.3g Source: Simply Stacie ~~~~~ Rhonda in MO

Spinach Mushroom Quiche This easy Spinach Mushroom Quiche features a homemade olive oil crust, a creamy egg filling, and sautéed veggies. Perfect for breakfast, brunch, or a light dinner! CourseBreakfasts CuisineAmerican Keywordquiche Prep Time30minutes minutes Cook Time45minutes minutes Total Time1hour hour 15minutes minutes Servings6 Calories321kcal AuthorStacie Vaughan Ingredients Crust 1 ? cups all-purpose flour ? tsp pepper ? tsp salt ? cup extra virgin olive oil 3 tbsp milk OR unsweetened soy milk Filling 1 tbsp extra virgin olive oil 2 cups white button mushrooms sliced 2 cups fresh baby spinach or regular spinach 4 large eggs 1 cup milk OR unsweetened soy milk ? tsp salt ? tsp pepper ? tsp nutmeg Instructions Crust Preheat oven to 350°F. In a medium bowl, whisk together the dry ingredients. Stir in oil and milk until mixture sticks together to form dough. Press the dough evenly onto the bottom and sides of a deep dish, 9-inch pie pan. Bake for 10 minutes. Remove from oven and cool. Filling Heat olive oil in a large sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for about 7 minutes or until they begin to brown. Add spinach to your sauté pan and stir for about two minutes, or until the spinach wilts. Spoon the mushroom/spinach mixture evenly on your pie crust. In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Pour egg mixture over the vegetables. Bake in the 350°F oven for 45 minutes or until puffed and set. Cool 5 to 10 minutes before serving. Nutrition Serving: 1g | Calories: 321kcal | Carbohydrates: 26g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 128mg | Sodium: 438mg | Fiber: 2g | Sugar: 2g Source: Simply Stacie ~~~~~ Rhonda in MO

Brownie Pie Rich, fudgy Brownie Pie baked in a flaky pie crust—easy to make and perfect for chocolate lovers. Serve warm with whipped cream or ice cream! CourseDesserts CuisineAmerican Keywordpie recipes Prep Time15minutes minutes Cook Time35minutes minutes Total Time50minutes minutes Servings8 Calories382kcal AuthorStacie Vaughan Ingredients 1 ? cups semi-sweet chocolate chips divided ? cup unsalted butter ? cup sugar 2 tsp vanilla extract 2 large eggs ? tsp salt ? cup all-purpose flour ? cup chopped walnuts 1 frozen 9" deep dish pie shell thawed whipped cream optional Instructions Preheat oven to 350°F. Melt 1 cup chocolate chips with butter in a medium saucepan set over medium-low heat. Remove from heat; cool for 5 minutes. Whisk in sugar and vanilla. Whisk in eggs, one at a time, until fully incorporated; add salt. Stir in flour until no dry streaks remain. Stir in remaining chocolate chips and walnuts (if using). Scrape batter into pie shell and smooth top. Bake, on lowest rack, for 35 minutes or until a toothpick inserted into the centre comes out slightly moist. Serve warm with whipped cream. Nutrition Serving: 1g | Calories: 382kcal | Carbohydrates: 38g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 186mg | Fiber: 3g | Sugar: 21g Source: Simply Stacie ~~~~~ Rhonda in MO

Burrito Casserole This burrito casserole is shaped like a pie for a fun twist on taco night! CourseMain Course CuisineMexican Prep Time10minutes minutes Cook Time30minutes minutes Total Time30minutes minutes Servings4 servings Calories788kcal AuthorKarly Campbell Ingredients 2 cups cooked white rice 1 tablespoon lime juice 1 tablespoon chopped cilantro 1 teaspoon salt 1 pound ground beef 3 tablespoons taco seasoning 4 10-inch flour tortilla shells 1/2 cup sour cream 1/2 cup salsa 2 cups shredded cheddar cheese Instructions Preheat oven to 350 degrees. Add the cooked rice, lime juice, cilantro, and salt to a medium mixing bowl and stir well to combine. Brown the beef in a large skillet over medium heat. When cooked through, drain the fat and stir in the taco seasoning and 2 tablespoons of water to coat. Set aside. Place one flour tortilla in the bottom of a deep dish pie plate. Spread tortilla with 2 tablespoons of sour cream. Top with 1/2 cup of prepared rice and 1/3 of the taco meat. Spoon 2 tablespoons of salsa over the top. Sprinkle on 1/2 cup of cheese. Repeat layers 2 more times, pressing down the tortilla stack each time you add a new tortilla. Add a final layer of tortilla, sour cream, salsa, and cheese to the top. Bake for 20 minutes or until hot and melty. Serve with all of your favorite toppings, such as diced tomatoes, guacamole, hot sauce, etc. Notes We cook our white rice in the Instant Pot. Rinse the rice with water and then place in the Instant Pot. Top with an equal amount of water. (1 cup rice, 1 cup water, etc.) Cook on high pressure for 3 minutes. Let release naturally for 10 minutes and then do a quick release and fluff with a fork.Nutrition Calories: 788kcal | Carbohydrates: 62g | Protein: 38g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 131mg | Sodium: 1721mg | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 543mg | Iron: 4.8mg Source: Buns In MyOven ~~~~~ Rhonda in MO

The Best Fried Tacos These really are the all time best fried tacos! The meat is fried right in the shell and then we fill the tacos with cheese and top with crunchy lettuce and our favorite hot sauce. CourseMain Course CuisineMexican Prep Time10minutes minutes Cook Time30minutes minutes Total Time40minutes minutes Servings20 tacos Calories190kcal AuthorKarly Campbell Ingredients 1 pound ground beef 1 packet taco seasoning 20 corn tortillas 1 cup shredded cheddar cheese Oil for frying Taco toppings as desired Instructions In a medium skillet, brown the beef crumbling it as it cooks. Stir in the taco seasoning along with 2 tablespoons of water. Stir to coat the meat in the seasoning. Remove from heat. Heat 2 inches of oil in a large, deep skillet over medium high heat to 375 degrees. Place the tortillas on a microwave safe plate and top with a damp paper towel. Warm the tortillas in the microwave for about 30 seconds or until soft and pliable. Use a dinner spoon to scoop a small amount of meat right down the center of one tortilla. Fold the tortilla in half and grab it with kitchen tongs. Place the folded taco in the hot oil, continuing to hold it closed, and cook until the taco will hold it's own shape, about 20 seconds. Let go of the taco and continue filling the pan with tacos, being careful not to overcrowd the pan. Fry tacos about 2 minutes per side, or until as crispy as you'd like. They will crisp up more as they cool. When the taco is ready to come out of the oil, fold up a thick wad of paper towels in your hand. Pick the taco up with the tacos and gently tilt to allow grease to drain out, place in the wad of paper towels, and squeeze lightly to remove more grease. Make sure you have enough paper towels in your hand so that the grease does not soak through and burn your hand. Place the taco in a paper towel lined pie plate and repeat with remaining tacos. When the tacos have cooled enough to handle them, stuff each one with a bit of the shredded cheese. Serve with your favorite taco toppings. Notes Use any taco filling you like, such as ground chicken or turkey, shredded chicken, or carnitas. See blog posts for notes about filling and frying the tacos. Use any of your favorite taco toppings - we keep these simple with shredded cheddar, shredded iceberg, and taco sauce or hot sauce. To make these more like Jack in the Box tacos, use a slice of American cheese in place of the shredded cheddar. Nutrition Serving: 4tacos | Calories: 190kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 203mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Pickle de Gallo If you're a pickle lover, you're going to go crazy for this pickle de gallo dip! It's perfect on tortilla chips, but we've also used it to top hot dogs and hamburgers. So fresh, crisp, and bursting with dill pickle flavor! CourseAppetizer CuisineAmerican Prep Time10minutes minutes Cook Time0minutes minutes Chill Time1hour hour Total Time1hour hour 10minutes minutes Servings10 Calories7kcal AuthorKarly Campbell About Look here for more information about the founder of Bunsinmyoven.com and other publishings Karly has been a part... Ingredients 1 1/2 cups diced dill pickles about 2 whole pickles ? cup diced yellow onion ? cup diced red bell pepper 1 small jalapeno minced 1 clove garlic minced ? cup pickle brine 2 tablespoons minced fresh dill Instructions Add everything to a small bowl and stir to combine. Refrigerate for at least 1 hour before serving. Serve with tortilla chips for dipping or over hot dogs or burgers. Notes Be sure to chop your veggies fairly small and evenly for a nice texture. For a more mild dip: Remove the membranes and seeds from the jalapeno. Reduce the amount of jalapeno to taste. For a spicier dip: Swap the jalapeno for a serrano pepper and do not remove the seeds or membranes. Nutrition Serving: 0.25cup | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 174mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.1mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Easy Refried Beans Rich, creamy, and so easy! These refried beans start with canned pinto beans, but we doctor them up and turn them into restaurant quality refried beans! CourseSide Dish CuisineMexican Prep Time5minutes minutes Cook Time15minutes minutes Total Time20minutes minutes Servings8 Calories157kcal AuthorKarly Campbell Ingredients 30 ounces canned pinto beans 2 tablespoons olive oil 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons flour ? cup chicken broth more as needed 1/2 cup shredded Mexican blend cheese 1 teaspoon salt more or less to taste Instructions Drain and rinse the canned beans. Add the olive oil to the bottom of a sauce pan and heat over medium heat. Add the chili powder, cumin, onion powder, and garlic to the oil and toast the spices, stirring constantly, for about 1-2 minutes or until fragrant. Do not burn the spices. Stir in the flour to form a paste and cook for 1 minute. Add the beans to the pot and stir well to combine. Heat over medium heat until beans are warmed through. Use a potato masher to mash the beans. Add the broth and cheese to the beans and stir to combine. Once cheese is melted, taste beans and season with salt to taste. Add additional broth to thin the beans out, if you prefer a thinner consistency. Continue cooking beans for 5 minutes to fully heat through and let the flavors distribute. Serve hot with additional cheese sprinkled on top, if desired. Notes We like our beans on the saltier side. We start with a teaspoon of salt and add more to taste. You may use any type of cheese you like. Cheddar, monterey jack, and pepperjack are all delicious.Nutrition Calories: 157kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 690mg | Potassium: 335mg | Fiber: 5g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Instant Pot Mexican Rice Instant Pot Mexican Rice is easy to make and is the ultimate side to go with tacos, burritos, fajitas, and all your favorite Mexican dishes! We use the Instant Pot to cook the rice perfectly every time - turns out nice and fluffy! CourseSide Dish CuisineMexican Prep Time2minutes minutes Cook Time3minutes minutes Time to Pressure + Release15minutes minutes Total Time20minutes minutes Servings6 Calories216kcal AuthorKarly Campbell Ingredients 1 ? cups long grain white rice 1 ? cups chicken broth 2 tablespoons butter 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons tomato bouillon Instructions Add the rice to a mesh strainer and rinse with cool running water until the water runs clear. Place the rice in the Instant Pot along with the rest of the ingredients. Stir to combine. Place the lid on the Instant Pot, set the vent to sealing, and cook on high pressure for 3 minutes. Let the pressure release naturally for 10 minutes and then quick release any remaining pressure. Fluff the rice with a fork and serve. Notes Be sure to use regular long grain rice and not Minute rice. Minute rice is parcooked and will not work in this recipe. Tomato bouillon can be difficult to find in store, but check your local Walmart or purchase from Amazon. It’s a big flavor bomb, adding loads of bright tomato flavor. It does have MSG so you may choose not to use it if you avoid this ingredient. We’ve done our own research and are very comfortable using MSG, but it’s a personal choice. Garnish with a bit of minced cilantro or parsley for a pop of color. We often make our white queso (just 3 ingredients!) and drizzle it over the top of our rice, just like we do at our local Mexican restaurant. The kids go bonkers for it. Nutrition Calories: 216kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 314mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 117IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.5mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Instant Pot Vegetable Soup The simplest way to get dinner on the table and it uses up some pantry staples that we always keep on hand in our kitchen. CourseSoup CuisineAmerican Prep Time5minutes minutes Cook Time10minutes minutes Additional Time15minutes minutes Total Time30minutes minutes Servings6 servings Calories159kcal AuthorKarly Campbell Equipment Pressure Cooker Ingredients 1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 14 ounces canned diced tomatoes 12 ounces frozen peas and carrots 12 ounces frozen green beans 12 ounces frozen corn 3 ? cups beef broth, see note 1 tablespoon Worcestershire sauce 1 teaspoon Italian seasoning 1 teaspoon cracked pepper ? teaspoon salt ? cup fresh chopped parsley Instructions Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Stir in the onion and cook until transclucent, stirring often, about 5 minutes. Stir in the garlic and cook for 30 seconds or until fragrant. Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine. Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes before opening the quick release valve. Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired. Serve immediately. Notes To make this recipe vegan, use vegetable broth instead of beef broth and omit the Worcestershire sauce (it contains anchovies). Nutrition Serving: 1bowl | Calories: 159kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 891mg | Potassium: 666mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6064IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 3mg Source: Buns In My Oven ~~~~~ Rhonda in MO

Cherry Bubble Breakfast Bake SERVES8COOK TIME40 Min There are some occasions when it's okay to have something extra-sweet and decadent for breakfast. One of those occasions is Christmas morning, which is why we came up with this amazing recipe for Cherry Bubble Breakfast Bake. It's easy to throw together, feeds the whole family, and is perfectly sweet. One whiff will get them all out of bed! What You'll Need 1 (21-ounce) can cherry pie filling 2 teaspoons almond extract 2 (16.3-ounce) cans refrigerated biscuits, cut in half, then cut into thirds 1/4 cup sliced almonds 1/2 cup confectioners' sugar 1 tablespoon milk What to Do Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, combine cherry pie filling and almond extract; mix well. Add biscuits and toss until evenly coated. Place mixture in baking dish and sprinkle with almonds. Bake 40 to 45 minutes or until dough is cooked in center. Let cool slightly. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over top and serve warm. Source: Mr Food ~~~~~ Rhonda in MO

Easy Corn Fritters MAKES2 dozenCOOK TIME15 Min Our recipe for Easy Corn Fritters is a take-off on a traditional American classic. We've made it as easy as possible 'cause after all, isn't that what we need these days? What You'll Need 1 3/4 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon black pepper 2 eggs, beaten 1/4 cup salsa 1 (14-3/4-ounce) can cream-style corn 1 cup fresh or frozen corn (thawed if frozen) 1/4 cup vegetable oil, or more as needed What to Do In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns. In a large skillet over medium heat, heat 1 tablespoon oil . Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter. Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used. Just a Suggestion! Our Easy Corn Fritters can be served with an omelet instead of home fries, as an appetizer by themselves, or with warm salsa for dipping. Source: Mr Food ~~~~~ Rhonda in MO

Joe's Key Lime Pie 33 Comments SERVES8CHILL TIME2 HrCOOK TIME10 Min Joe's Key Lime Pie recipe comes direct from the revered Joe's Stone Crab restaurant, a landmark in Miami's South Beach section. Luscious and creamy, key lime pie is a tart, yet sweet, dessert that satisfies everyone's taste buds. What You'll Need 3/4 cup graham cracker crumbs 5 tablespoons butter, melted 1/3 cup sugar 3 egg yolks 1 1/2 teaspoon grated lime zest 1 (14-ounce) can sweetened condensed milk 2/3 cup Key lime juice (see Tips) What to Do Preheat oven to 350 degrees F. Coat bottom of a 9-inch pie plate with cooking spray. In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix well then press mixture over bottom and up sides of prepared pie plate to form a crust; set aside. In a medium bowl with an electric mixer on medium speed, beat egg yolks and lime zest 5 minutes, or until fluffy. Gradually add sweetened condensed milk and continue beating 3 to 4 minutes. Reduce speed to low and gradually beat in lime juice just until combined. Pour filling into pie crust. Bake 10 minutes, or until firm in the center. Remove from oven and let cool on a wire rack, then cover and chill at least 2 hours before serving. Tips If you can’t find fresh Key limes or Key lime juice, it’s okay to substitute regular limes, even though it won’t be exactly the same. This is best served very cold, so we recommend placing it in the freezer for 15 to 20 minutes before serving. Just before serving, top pie with whipped cream or whipped topping and garnish with lime slices, if you’d like. Source: Mr Food ~~~~~ Rhonda in MO

Citrus Twist Pasta 1 Comment Citrus Twist Pasta Do you ever mix fruit into your pasta salad? It can be pretty tasty! Our Citrus Twist Pasta is full of bright an... SERVES8CHILL TIME1 HrCOOK TIME10 Min Do you ever mix fruit into your pasta salad? It can be pretty tasty! Our Citrus Twist Pasta is full of bright and citrusy flavors, thanks to the addition of mandarin oranges and creamy yogurt. Give this a try and fall in love with something new! What You'll Need 1 pound tri-colored twist pasta 1 (8-ounce) container lemon-flavored yogurt 1 (8-ounce) container orange-flavored yogurt 1 teaspoon salt 1/2 teaspoon black pepper 2 cups fresh baby spinach, washed 2 (11-ounce) cans mandarin oranges, drained What to Do Cook pasta according to package directions; drain, rinse, drain again and allow to cool slightly. In a large bowl, combine lemon and orange yogurts, salt, and pepper; mix well. Add pasta and mix well, then add spinach and oranges, mixing until thoroughly combined. Cover and chill at least 1 hour before serving. Source: Mr Food ~~~~~ Rhonda in MO

The Easiest Potato Pancakes MAKES10COOK TIME15 Min We took all the work out of Grandma’s old-fashioned potato pancakes, without sacrificing the taste or crispy-crunchy texture. The secret is, rather than grating the potatoes by hand, we start off with refrigerated ones. This means we get the old-world flavor, without all the old-work work. What You'll Need 1 (20-ounce) package refrigerated shredded potatoes 1 egg, beaten 1/2 cup all-purpose flour 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1/3 cup vegetabe oil Sour cream for garnish What to Do In a large bowl, combine potatoes and egg; mix well. Add flour, onion powder, salt, and pepper; mix until thoroughly combined. Measure out a heaping 1/4 cup of potato mixture and form it into a patty. Place on a platter. Repeat with remaining mixture. In a large skillet over medium heat, heat oil until hot but not smoking. In batches, place potato pancakes into oil and cook 3 to 4 minutes per side or until golden on both sides. Drain on a paper towel-lined platter; serve warm with a dollop of sour cream. Test Kitchen Tip These also taste great topped with applesauce or with a sprinkle of cheddar cheese and bacon bits. Source: Mr. Food ~~~~~ Rhonda in MO

Honey-Vanilla Almond Cake JUMP TO RECIPE Prep30 mins Cook35 mins Active20 mins Cooling Time60 mins Total2 hrs 5 mins Serves10 to 12 servings Makes1 cake Ingredients Unsalted butter, for greasing the pan 1 1/2 cups skin-on or blanched whole almonds, or 1 3/4 cups almond flour (see note) 4 large eggs at room temperature, yolks and whites separated 1/2 cup plus 2 tablespoons honey, divided Scraped seeds from 1/2 of a split vanilla bean pod 1/2 teaspoon baking soda 1 teaspoon kosher salt 2-3 drops juice from 1 whole lemon Sliced almonds, for decorating (optional)Directions Preheat oven to 350°F and position rack in center of oven. Grease a 9-inch springform pan with butter and line the bottom with parchment paper, then grease parchment with butter. If using whole almonds, process in a food processor until finely ground. Sift ground almonds through a flour sifter; set aside coarse almond pieces that don't pass through sifter for another use. You should have 1 3/4 cups almond flour. Alternatively, if using store-bought almond flour, proceed to Step 4. In the bowl of a stand mixer fitted with the paddle, beat egg yolks, 1/2 cup honey, vanilla bean, baking soda, and salt until well combined and lightened in color, about 5 minutes. Add almond flour and beat at low speed until combined, about 1 minute longer. Using a clean stand-mixer bowl and the whisk attachment, whisk the egg whites at low speed until foamy. Add 2-3 drops of lemon juice, increase mixer speed to medium, and mix until soft peaks form, about 10 minutes. Fold 1/3 of beaten egg whites into almond flour batter, stirring well to thoroughly incorporate. Fold half of remaining egg whites into batter as gently as possible, being careful not to deflate whites. Repeat with remaining egg whites. Scrape batter into the prepared pan. Bake for 25 minutes (do not open the oven or move the cake during this time, as it can fall). Rotate cake gently and bake until cake feels solid in the middle when tapped and is a uniform dark brown color, about 10 minutes longer. Meanwhile, warm remaining 2 tablespoons honey in a small saucepan or microwave. Brush cake with warmed honey as soon as it comes out of the oven. Remove the springform pan's outer ring and let cake stand until cool. Decorate cake top with sliced almonds, if desired. Serve once cooled. Cake can be stored overnight at room temperature before serving.Special Equipment 9-inch springform cake pan, food processor (optional), stand mixer, parchment paperNotes This recipe works with whole skin-on almonds, whole blanched almonds, and store-bought almond meal. If you use whole almonds, you will have to grind them into a flour in a food processor, and then sift out the larger pieces (which can be toasted and used as a topping for ice cream or yogurt). 1 1/2 cups whole almonds should yield the 1 3/4 cups of almond flour you will need (the flour has more volume than the whole almonds you start out with). Skin-on almonds will yield a darker-colored cake with a more complex, earthy flavor, while blanched (skinned) almonds will yield a lighter, more delicate cake. Source: Serious Eats ~~~~~ Rhonda in MO