开云体育

Artichoke Pie 4.84 from 75 votes This 7-ingredient Artichoke Pie is so simple to make with frozen pie crust, canned artichoke hearts, eggs, sauteed onions and cheese. Prep Time:10minutes mins Cook Time:55minutes mins Total Time:1hour hr 5minutes mins Yield: 8 servings Course: Breakfast, Brunch, Dinner, Lunch Cuisine: American Ingredients 2 teaspoons extra virgin olive oil 1 large onion (chopped) 1 9-inch frozen pie crust ((regular size, not deep)) 15 oz can artichoke hearts ((in water) drained and quartered) 4 large eggs 1/2 cup grated parmesan cheese 1/4 cup chopped parsley 1 1/3 cups shredded part-skim mozzarella Instructions Preheat the oven to 350F. Heat a medium skillet over medium heat. When hot add the oil and onions and sauté until golden and almost crispy, about 10 to 12 minutes, stirring. Set aside. In a medium bowl, beat the eggs with the Parmesan and parsley. Place the artichokes and the onions on the pie crust, pour the eggs over and top with mozzarella. Bake until the eggs are set, about 40 to 45 minutes. Nutrition 开云体育: 1/8th slice, Calories: 229kcal, Carbohydrates: 17g, Protein: 12.5g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 107.5mg, Sodium: 401mg, Fiber: 4g, Sugar: 1g - WW Points: Source: SkinnyTaste ~~~~~ Rhonda in MO

Fresh Peach Pie Learn how to make a peach pie that’s so delicious it’ll be the highlight of everyone’s summer. Made with fresh peaches and a refrigerated pie crust for ease, McCormick? Ground Cinnamon and Vanilla combine everything to create a peach pie filling recipe ...Read More 30m PREP TIME 1hr 5m COOK TIME 348 CALORIES 10 INGREDIENTS 开云体育s: 8 Ingredients 3 pounds fresh peaches, peeled, pitted and sliced (about 7 cups) 1/2 cup plus 3 tablespoons sugar, divided 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoon plus 1/8 teaspoon salt, divided 1 1/2 teaspoons McCormick? Ground Cinnamon, divided 1 packages (14.1 ounces) refrigerated pie crusts, (2 crusts) 3 tablespoons corn starch 1 tablespoon McCormick? All Natural Pure Vanilla Extract 1 tablespoon water INSTRUCTIONS 1Mix peaches, 1/2 cup of the sugar, lemon zest and juice, and 1/4 teaspoon of the salt in large heat-safe bowl until well blended. Let stand 30 minutes. Drain peaches, reserving 8 tablespoons of the juice. Return peaches to bowl; sprinkle with 1/2 teaspoon of the cinnamon. Set aside. 2Meanwhile, prepare pie crust as directed on package. Roll each crust into 12-inch circle on lightly floured surface. Press 1 crust into bottom of 9-inch pie plate. Cut remaining crust into 10 strips, about 1-inch wide. Refrigerate pie plate with bottom crust and prepared strips until ready to assemble pie. 3Preheat oven to 425°F. Mix 2 tablespoons of the remaining sugar, remaining 1/8 teaspoon salt, remaining 1 teaspoon cinnamon and corn starch in small bowl. Add 2 tablespoons of the reserved peach juice to cornstarch mixture, whisking to mix well; set aside. 4Place remaining 6 tablespoons peach juice in small saucepan. Bring to simmer on medium-low heat. Stir in vanilla. Whisk cornstarch slurry into saucepan. Cook and stir just until thickened and smooth, about 30 seconds. Remove from heat. Pour syrup mixture over peaches; toss to coat. Allow to cool slightly. 5Spoon peach mixture into chilled pastry-lined pie plate. Arrange pie dough strips over top to create a lattice over filling (see Tip below for detailed instructions). Trim dough strips about 1/2-inch longer than bottom pie crust. Fold strips underneath crust and pinch to adhere. Crimp or flute edges of crust, as desired. Brush lattice with water and sprinkle evenly with remaining 1 tablespoon sugar. Place pie plate on large shallow baking pan. 6Bake 25 minutes or until crust is lightly browned. Reduce heat to 375°F. Rotate pan and pie. Bake 30 to 35 minutes longer, until crust is golden brown and filling is bubbly. Cool on wire rack. Serve with vanilla ice cream, if desired. Test Kitchen Tips: · How to weave a lattice top crust: Using the longer strips for the center of the pie and shorter strips for the edges, arrange 5 of the pie dough strips vertically over top of filling, leaving about 1 inch of space between each strip. Fold back every-other strip (2 & 4) to just above the midline of the pie. Place one of the longer strips across the pie horizontally, just below the fold. Fold vertical strips back down over top of the horizontal strip. Fold back the opposite vertical strips (1, 3, and 5) and place another strip below the first horizontal strip, again leaving about 1 inch of space between them. Fold vertical strips back down over top. Repeat this process with one more strip below, and then 2 strips above the first crosswise strip. Work quickly, as the warm pie filling may make the dough difficult to work with. · After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Source: McCormick ~~~~~ Rhonda in MO

Mixed Berry Pie Blueberries, raspberries, and a touch of cinnamon make a luscious mixed berry pie filling for this mixed berry pie recipe. With just 15 minutes of prep time - thanks to refrigerated pie crust - this mouthwatering mixed berry pie will be ready to eat in no time. 15m PREP TIME 1hr COOK TIME 409 CALORIES 8 INGREDIENTS 开云体育s: 8 Ingredients 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts) 3/4 cup sugar 1/3 cup cornstarch 1 teaspoon McCormick? Ground Cinnamon 3 1/2 cups blueberries 1 1/2 cup raspberries 1 tablespoon lemon juice 2 tablespoons cold butter, cut into small pieces INSTRUCTIONS 1Preheat oven to 400°F. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate. 2Mix sugar, cornstarch and cinnamon in large bowl. Add berries and lemon juice; toss gently. Spoon mixture into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust. 3Bake 50 to 60 minutes until crust is golden brown and filling is bubbly. Cool on wire rack. Source: McCormick ~~~~~ Rhonda in MO

Strawberry Pie Looking for the perfect summer dessert? This strawberry pie is a crowd-pleaser, featuring a sweet, refreshing filling that’s easy to make. Our simple strawberry pie recipe combines fresh strawberry filling with a pre-made crust. Whether you're looking for a fun pie to ...Read More 20m PREP TIME 40m COOK TIME 10 INGREDIENTS 开云体育s: 8 Ingredients Strawberry Pie 1 pie crust (from 14.1-ounce package) 6 cups fresh or frozen whole strawberries, hulled, divided 2 tablespoons fresh lemon juice 1 tablespoon water 1 packet (1 tablespoon) unflavored gelatin 1 tablespoon McCormick? All Natural Pure Vanilla Extract 3/4 cup sugar Topping 3 1/2 heavy cream 3 tablespoons sugar 1 teaspoon McCormick? All Natural Pure Vanilla Extract INSTRUCTIONS 1Preheat oven to 450°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate. Blind bake as directed. Cool completely. 2Meanwhile, place 5 cups of the strawberries in a large saucepan. Cook on medium-high heat 20 to 25 minutes, stirring frequently, until thick and jammy. (You should have about 2 cups of cooked berries.) 3Whisk lemon juice, water, gelatin and vanilla in small bowl. Let stand 5 minutes or until mixture has thickened. Stir gelatin mixture and sugar into strawberries. Return to simmer; cook and stir 2 minutes longer. Remove from heat. Transfer to large bowl. Cool 30 minutes. 4Coarsely chop or slice remaining 1 cup strawberries. Gently stir into cooked berry mixture. Pour into prepared crust. Refrigerate until set, about 4 hours. 5Meanwhile, for the topping, beat heavy cream, sugar and vanilla with electric mixer until soft peaks form. Spread over pie or serve on the side. Source: McCormick ~~~~~ Rhonda in MO

Cherry Pie McCormick? Pure Vanilla Extract, fresh lemon juice, and sugar transform fresh or frozen pitted cherries into a delightfully sweet cherry pie filling in this homemade cherry pie recipe. Made with a refrigerated pie crust, cherry pie doesn’t get any easier – or...Read More 30m PREP TIME 1hr 15m COOK TIME 367 CALORIES 10 INGREDIENTS 开云体育s: 8 Ingredients 4 1/2 cups fresh or frozen cherries, pitted and halved 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon fresh lemon juice 1 tablespoon McCormick? All Natural Pure Vanilla Extract 1 tablespoon unsalted butter, cut into small cubes 1 egg, beaten 1 tablespoon water 1 package (14.1 ounces) refrigerated pie crust Coarse sugar, for sprinkling on crust INSTRUCTIONS 1Preheat oven to 400°F. Mix cherries, sugar, cornstarch, lemon juice and vanilla in large bowl. Refrigerate while preparing pie crust. 2Prepare pie crust as directed on package for 2 crust pie. Roll each crust into 12-inch circle on lightly floured surface. Press 1 crust into bottom of 9-inch pie plate. Cut remaining crust into 10 strips, about 1-inch wide. Refrigerate strips until ready to assemble pie. 3Remove cherries from refrigerator spoon into prepared bottom crust using a slotted spoon. Reserve remaining liquid. Place pie in refrigerator. 4Transfer liquid from cherries to small saucepan. Bring to simmer on medium heat. Cook about 4 to 5 minutes or until slightly thickened. Remove from heat and cool 5 minutes. Remove pie from refrigerator and pour syrup evenly over top of filling. Dot with butter. 5Arrange refrigerated pie dough strips over top of filling to create a lattice (see Tip below for detailed instructions). Trim dough strips about 1/2-inch longer than bottom pie crust. Fold strips underneath crust and pinch to adhere. Crimp or flute edges of crust, as desired. 6Mix egg and water in small bowl; brush top crust of pie with egg wash. Sprinkle with coarse sugar. Plate pie plate on large rimmed baking sheet. 7Bake on bottom rack of oven 20 minutes. Reduce oven temperature to 375°F. Bake 30 to 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack 3 to 4 hours or until completely cool before serving. Test Kitchen Tips: ? How to weave a lattice top crust: Using the longer strips for the center of the pie and shorter strips for the edges, arrange 5 of the pie dough strips vertically over top of filling, leaving about 1 inch of space between each strip. Fold back every-other strip (2 & 4) to just above the midline of the pie. Place one of the longer strips across the pie horizontally, just below the fold. Fold vertical strips back down over top of the horizontal strip. Fold back the opposite vertical strips (1, 3, and 5) and place another strip below the first horizontal strip, again leaving about 1 inch of space between them. Fold vertical strips back down over top. Repeat this process with one more strip below, and then 2 strips above the first crosswise strip. Work quickly, as the warm pie filling may make the dough difficult to work with. ? To prevent crust from over-browning, after 15 to 20 minutes of baking, cover edge of crust with strips of foil. Source: McCormick ~~~~~ Rhonda in MO

Cinnamon Pecan Pie Classic pecan pie gets a touch of spiciness with McCormick? Ground Cinnamon. 10m PREP TIME 55m COOK TIME 576 CALORIES 7 INGREDIENTS 开云体育s: 8 Ingredients 1 refrigerated pie crust, (from 14.1-ounce package) 3 eggs, lightly beaten 1 cup firmly packed light brown sugar 1 cup light corn syrup 2 tablespoons butter, melted 2 teaspoons McCormick? Ground Cinnamon 1 1/2 cups pecan pieces INSTRUCTIONS 1Preheat oven to 350°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate. 2Mix eggs, sugar, corn syrup, butter and Cinnamon in large bowl until well blended. Stir in pecans. Pour into crust. 3Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool completely on wire rack. Source: McCormick ~~~~~ Rhonda in MO

Old-Fashioned Apple Pie Granny Smith apples and a buttery pastry crust are the secret to this fan-favorite apple pie recipe. By Martha Stewart Updated on October 23, 2024 开云体育s: 12 Ingredients 2 tablespoons all-purpose flour, plus more for dusting P?te Brisée (Pie Dough) 12 Granny Smith apples, peeled, cored, and sliced ? cup sugar, plus additional for pie top Zest and juice of 1 lemon 1 ? teaspoons cinnamon ? teaspoon nutmeg Pinch ground cloves 2 tablespoons unsalted butter 1 large egg, beaten Directions Preheat oven and roll dough: Heat oven to 375°F. On a lightly floured surface, roll out p?te brisée into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Fit dough into pie plate: Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes. Make filling: In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Place filling in pie plate: Spoon apples into pie pan. Dot with butter. Place remaining pastry over filling: Cover pie with remaining pastry circle to create top crust. Cut vents in top crust and crimp edges: Cut several steam vents across top. Seal by crimping edges as desired. Brush crust with egg: Brush with beaten egg, and sprinkle with additional sugar. Bake: Bake until crust is brown and juices are bubbling, about 1 hour. Let cool completely on wire rack before serving. Storing Leftover Apple Pie Store any leftover apple pie, lightly covered, at room temperature for one to two days. After that, transfer the pie to the fridge for one to two more days if needed. Note that the longer the pie sits, the more moisture the crust absorbs and the drier the edges become. Reheating Tent the pie with foil to prevent further browning and reheat in a preheated 350-degree Fahrenheit oven for about 15 minutes. This will bring back some of the freshly baked flavor. Frequently Asked Questions What is the best thickener for a fruit pie? We think the best thickener for a fruit pie is all-purpose flour. It's what we use in this old-fashioned apple pie recipe. You need to use about twice as much flour as cornstarch or tapioca for the same thickening effects. But that doesn't bother us, the flour works well with fruits that are less juicy and naturally high in pectin—such as apples and blueberries—where you do not need to add much thickener. Do you put an egg wash on pie crust? Yes, we do put an egg wash on pie crusts. It is a nice finishing touch before baking a pie. Brushing on beaten egg mixed with water or milk or cream helps give the pastry a glossy finish. And if you are sprinkling the crust with sugar prior to baking, the egg wash acts like a glue to hold the sugar in place. How soon can you cut an apple pie after baking? You shouldn't cut an apple pie right out of the oven. It needs to be cooled completely before slicing, which will take several hours. Cutting any fruit pie that's still warm is a messy business; the filling continues to thicken as the pie cools—if you cut it too soon it will be runny. How do you tell when apple pie is done? There are two main ways to tell an apple pie is done—without slicing into it. One is if the crust is golden. The other is that the filling is bubbling through the vent holes or around the edges.Source: Martha Stewart ~~~~~ Rhonda in MO

Cranberry Chiffon Pie This gorgeous dessert tastes as good as it looks. By Greg Lofts Published on October 28, 2024 Cook Time: 0 mins Active Time: 1 hr Total Time: 2 hrs 8 mins 开云体育s: 8 Yield: 1 9-Inch Pie Ingredients For the Crust 1 disk P?te Brisée All-purpose flour, for surface For the Filling 8 ounces fresh or frozen cranberries 1/2 cup sugar, divided, plus 1/3 cup 1/2 cup 100% pure pomegranate juice 1 1/2 teaspoons unflavored gelatin 2 large eggs, separated 1/2 cup whole milk 1/2 teaspoon kosher salt (we use Diamond Crystal) Lightly sweetened whipped cream, for serving Sparkling Cranberries, for serving (optional) Directions Roll out pastry, fit into pie dish, and crimp: Roll out dough on a floured work surface to a 12-inch round. Transfer to a standard 9-inch pie dish. Trim to a 1-inch overhang, then fold overhang under itself until flush with edge of plate. Crimp edge as desired or simply flatten slightly to an even thickness for an undecorated crust. Refrigerate crust till firm; preheat oven: Refrigerate until firm, about 30 minutes (or freeze for 10 minutes). Preheat oven to 375?F. Blind bake pie crust: Line pie crust with parchment and fill with pie weights. Bake until bottom of crust is set and dry, about 30 minutes. Remove parchment and weights. Continue baking until golden, 10 to 12 minutes more. Let cool completely on a wire rack. Cook cranberries, sugar, and juice; strain: In a small saucepan, bring cranberries, 1/4 cup sugar, and pomegranate juice to a boil, stirring until sugar dissolves. Boil until cranberries burst and mixture thickens to a loose jam, 7 to 9 minutes. Strain through a fine mesh sieve into a large bowl, pressing on solids to extract liquid and pulp. Mix gelatin with water; whisk yolks, milk, salt, and sugar: In a small bowl, stir together gelatin and 2 tablespoons cold water. In another saucepan, whisk together egg yolks, milk, salt, and 1/4 cup sugar to combine. Cook over medium heat, stirring frequently, until mixture thickens slightly (a thin batter consistency), 5 to 7 minutes. Remove from heat. Add gelatin to egg yolk mixture, then add to cranberry mixture; cover and refrigerate: Stir gelatin into egg yolk mixture, then stir into cranberry mixture to combine. Cover surface with plastic wrap (to prevent a skin from forming), and refrigerate until mixture is cool and begins to set along edges, about 30 minutes. Beat egg whites; stir third into chilled filling, then fold in remaining whites: In a bowl, beat egg whites and remaining 1/3 cup sugar to stiff peaks (do not overmix). Stir 1/3 of the meringue into the chilled cranberry mixture to lighten, then gently fold in remaining meringue just until no streaks remain and filling is a uniform color. Spread filling over crust; refrigerate: Transfer to baked crust, smoothing the top with an offset spatula. Refrigerate until filling is cold and set, at least 4 hours or loosely covered up to 2 days. Top with whipped cream and sparkling cranberries to serve.Source: Martha Stewart ~~~~~ Rhonda in MO

Honeynut Maple Pie It's a new star for the Thanksgiving dessert table. By Greg Lofts Published on November 21, 2024 Prep Time: 40 mins Total Time: 2 hrs 开云体育s: 10 to 12 Yield: 1 9-inch pie Jump to Nutrition Facts Ingredients 1 disk P?te Brisée (1/2 recipe) 2 tablespoons unbleached all-purpose flour, plus more for dusting 2 1/2 pounds Honeynut squash (2 to 3), peeled, halved, seeded, and cut into 1 1/2 inch cubes 6 tablespoons unsalted butter, melted 1 large egg, room temperature 1/3 cup plus 3 tablespoons pure maple syrup, divided 1/3 cup granulated sugar 3/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground clove 1/2 teaspoon kosher salt (we use Diamond Crystal) 1/4 cup plus 1 1/2 cups heavy whipping cream, divided 1 1/2 teaspoons baking powder Directions Preheat oven; roll dough, fit to pie plate and crimp: Preheat oven to 375?F. On a work surface lightly dusted with flour, roll out dough to an approximate 11-inch round. Transfer to a standard 9-inch pie dish. Trim edges with kitchen shears, leaving a 1-inch overhang. Fold and tuck overhang under so it’s flush with pie dish. Crimp edge of dough as desired or leave unadorned. Blind bake crust: Line dough with parchment and fill with pie weights or dry rice and beans. Bake until crust is dry and set on the bottom, 30 to 35 minutes. Remove pie weights and parchment and continue baking until crust is golden, 10 to 12 minutes more. Let cool completely. Steam squash; drain and cool: Meanwhile, bring one inch of water to a boil in a pot lined with a steamer basket. Add squash, cover, and steam until very tender, 17 to 20 minutes. Drain and let stand until cool enough to handle, about 5 minutes. Blend squash, then add butter, egg, some maple syrup, sugar, and spices: Transfer squash to a food processor and blend until smooth. Add flour, butter, egg, 1/3 cup maple syrup, sugar, nutmeg, clove, and salt; pulse to thoroughly combine. Whisk 1/4 cup cream with baking powder and add to filling: In a small bowl, whisk together 1/4 cup cream and the baking powder. Add cream mixture into squash mixture and pulse a few times until smooth. Reduce oven temperature and add filling to crust: Reduce oven to 350?F. Pour filling into cooled crust, smoothing top with an offset spatula. Bake and cool: Bake until filling is puffed slightly and set at the edges but still slightly wobbly in the center, 45 to 50 minutes. Let cool completely on a wire rack. Whisk cream with maple syrup and serve with pie: In a bowl, whisk remaining 1 1/2 cups cream with remaining 3 tablespoons maple syrup to soft peaks. Serve with pie. Can You Make This Pie Ahead? We think this pie is best eaten the day it’s made, but can be refrigerated, loosely covered, for up to 1 day. (Only top the pie with whipped cream right before serving.) Frequently Asked Questions How to store honeynut squash? Store honeynut squash at room temperature, away from bright light and heat. It does not need to be refrigerated unless cut into. As it has a a thinner skin than butternut squash, it will not last as long as other winter squash. It should be used within two weeks of purchase. Is honeynut squash a good substitute for pumpkin in pie? No, honeynut squash is not a good substitute for pumpkin in pie. While honeynut squash is similar to pumpkin, there are distinct differences. If your recipe calls for pumpkin, it probably uses canned pure pumpkin puree, which has a more vegetal taste than cooked, pureed honeynut squash and a wetter texture. If you use honeynut squash in a pumpkin pie recipe, the filling may be too sweet or too dry. That is why we developed this recipe for a pie using honeynut squash. What flavors pair with honeynut squash? Many flavors pair well with honeynut squash. In addition to sweet flavors like maple syrup, brown sugar, and warm spices such as cinnamon, ginger, or nutmeg, it works with creamy dairy or alternative dairy flavors. On the savory side, chiles and smoky or spicy flavors are good foils for its sweetness. We also like honeynut squash with nuts or toasted seeds and with goat cheese.Source: Martha Stewart ~~~

Rhubarb Crisp Tart rhubarb and a buttery oat topping combine for the ultimate easy spring dessert. By Martha Stewart Updated on March 10, 2025 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr 开云体育s: 12 Ingredients 2 pounds rhubarb, sliced crosswise ? inch thick 1 cup granulated sugar ? cup all-purpose flour, divided ? cup (1 stick) cold unsalted butter, cut into pieces ? cup packed light-brown sugar 1 cup rolled oats ? teaspoon ground cinnamon Ice cream, for serving (optional) Directions Preheat oven; combine rhubarb, sugar, and 1/4 cup flour in baking dish: Preheat oven to 400°F. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside. Make topping: In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. If you don't have a food processor, you can make the oat mixture in a large bowl instead. Use your fingers, a pastry cutter, or two knives to work the butter into the flour before adding the rest of the dry ingredients. Bake: Sprinkle topping over rhubarb. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired. How to Store and Reheat Leftover Rhubarb Crisp If you find yourself with leftover crisp, you can refrigerate it, covered or in an airtight container, for up to 4 days. Enjoy it cold, room temperature, or gently rewarmed. Reheating To reheat, pop it into a preheated 350 degree oven until the filling is warmed through and the topping regains its crunchiness, 10 to 15 minutes. Variations Rhubarb pairs beautifully with other fruits like pears, apples, and berries, so if you're short on stalks or just want to mix things up, consider working another type of fruit into the filling. (Plan to use about 2 pounds of produce either way). If using apples or pears, peel and core them first, then chop them into pieces about the same size as the rhubarb. You can leave raspberries, blueberries, and blackberries whole but we'd recommend halving or quartering strawberries. For even more flavor, try adding up to two teaspoons of vanilla extract or vanilla bean paste into the filling or stir in a teaspoon of grated lemon or orange zest to the fruit.Source: Martha Stewart ~~~~~ Rhonda in MO

Simple Coleslaw Classic creamy coleslaw is the summer side dish that never goes out of style. By Martha Stewart Updated on October 21, 2024 Prep Time: 15 mins Total Time: 15 mins 开云体育s: 8 Yield: 4 cups Ingredients 6 cups shredded cabbage (from about ? head), a mix of red and green, if desired 2 cups julienned carrots (from about 4 medium carrots) ? cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons white-wine vinegar Coarse salt and freshly ground pepper Directions Mix coleslaw: In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season and refrigerate: Season with salt and pepper. Refrigerate until ready to serve, up to 1 day. This recipe is super simple, but if you're really pressed for time, a bag of coleslaw mix will cut your prep time in half.How to Store Coleslaw You can store any leftover coleslaw in an airtight container in the refrigerator for two days. The color of the cabbage will remain vibrant since it is coated in an acidic dressing. 开云体育 Coleslaw Much as we love creamy coleslaw as a basic side dish, it can do so much more than accompany your favorite grilled protein. Try piling it high onto BBQ pork sandwiches, stuffing it into fish tacos, or use it to replace the sauerkraut in classic Reubens. Source: Martha Stewart ~~~~~ Rhonda in MO

SPRING SALAD a couple of handfuls of romaine lettuce, in bite size pieces the same amount of spinach torn into bite size pieces 1/2 cup cauliflower pieces 1/2 cup diced red onion or chopped green onions 1/2 cup shredded red cabbage 1/2 cup english peas 1 orange, peeled and cut in chunks 1/2 cup sliced strawberries 2 tablespoons walnuts or cashew nuts 1/4 cup crumbled blue cheese Make a dressing from orange juice, rice vinegar, olive oil, a little garlic and soy sauce shook in a jar. Toss dressing on salad and serve. Let spring ring like a melody in your heart. This is a glorious time of year. Source: Cooks.com ~~~~~ Rhonda in MO

SNICKERS? - APPLE SALAD 1 (8 oz.) container Cool Whip 3 apples, diced 3 regular size SNICKERS? candy bars, frozen Mix together the Cool Whip and apples. Smash the SNICKERS? bars and add to the salad. Best if you allow to stand for a little while before serving. Source: Cooks.com ~~~~~ Rhonda in MO

EASY CHICKEN SALAD 4 c. cubed, cooked chicken 3/4 c. slivered toasted almonds 1 c. sliced celery 1 c. seedless grapes 3/4 c. mayonnaise 1/4 c. sour cream 2 tsp. lemon juice Salt & pepper to taste Combine cooked chicken, almonds, celery and grapes. Mix together mayonnaise, sour cream, lemon juice and salt and pepper. Add dressing to chicken mixture and toss gently. Source: Cooks.com ~~~~~ Rhonda in MO

LINDSEY'S AMAZING MACARONI SALAD This is best if made a day before serving! 1 pkg. elbow noodles 3 Roma tomatoes 1 small purple onion 1/4 cup sweet relish 1 small can chopped olives 6 hard boiled eggs 3/4 cup mayonnaise 1/4 cup prepared mustard salt and pepper, to taste Boil noodles until soft, drain, rinse let cool in refrigerator, while cutting everything else. Dice tomatoes cut onions finely cut eggs (like making deviled egg sandwich) then mix together all ingredients at or leave out whatever you want to your liking! Source: Cooks.com ~~~~~ Rhonda in MO

I am thinking that this cold be adapted and also used as a cake topping -Ginny Strawberry Salad Serves: 25 Made By: Reid Vass "Great spring and summer snack" Ingredients: 2 pounds strawberries chopped 2 1/2 8 oz cream cheese 1/2 cup sugar 8 ounces sour cream 1 teaspoon vanilla extract 1 cup chopped pecans 1/4 cup brown sugar Directions: Mix softened cream cheese and sugars with mixer. Add sour cream, pecans, and vanilla. Mix in strawberries. Ginny Butterfield Cranberry Twp, Pa

MEDITERRANEAN VEGETABLE SOUP 1 tbsp. olive oil 1 onion, diced 1 carrot, halved lengthwise and sliced 2 stalks celery, sliced 3 cloves garlic, minced 2 cups chicken or beef broth 2 cups water 1 can (14 1/2 ounces) diced tomatoes, not drained 1 tbsp. fresh basil, chopped 1/4 tsp. oregano salt and pepper to taste 1 (15 oz.) can cannellini or white beans, drained and rinsed 1 cup pasta bows (or other small pasta) Parmesan cheese (optional) 1 small head escarole (optional) Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta. Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese. Source: Cooks.com ~~~~~ Rhonda in MO

Gran's Rosemary Roast Chicken Submitted by: Audrey Lett from Newark, DE Originally shared on the web 06/10/2010 4-lb. roasting chicken 1 t. salt 1/4 t. pepper 1 onion, quartered 8 cloves garlic, pressed 1/4 c. fresh rosemary, chopped 1/4 c. butter, melted Place chicken in a greased large roasting pan; sprinkle with salt and pepper. Place onion, garlic and rosemary inside chicken; brush butter over chicken. Bake, uncovered, at 400 degrees for 1-1/2 hours, basting occasionally with pan juices, until golden and juices run clear when pierced. Let stand for several minutes before carving. Serves 4 to 6. Source: Gooseberry Patch ~~~~~ Rhonda in MO