super-easy nutella® cookies

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 eggs
• 1/4 cup chocolate-hazelnut spread (such as nutella®)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix flour and sugar together in a bowl; add eggs and mix until incorporated. stir chocolate-hazelnut spread into flour mixture until dough is smooth. roll dough into 2-inch balls and lightly press a baking sheet.
• bake in the preheated oven until edges of cookies are starting to harden, 20 to 25 minutes.

Creamy And Crunchy Tuna Salad Supreme

Ingredients

• Servings: 4
• 2 tablespoons mayonnaise
• 2 ounces cream cheese, softened, or as needed
• 2 (6 ounce) cans solid tuna packed in water, drained and flaked
• 1/2 carrot, finely chopped
• 1/4 cup diced red bell pepper
• freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir mayonnaise and cream cheese together in a bowl until smooth. add tuna, carrot, and red pepper; season with pepper.

Chef John's Asparagus Tart

Ingredients

• Servings: 1
• 1 6x9-inch sheet frozen puff pastry, thawed
• 6 spears fresh asparagus, trimmed
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons creme fraiche
• 1 pinch ground black pepper
• 1 pinch cayenne pepper
• 2 teaspoons butter, melted
• 2 tablespoons freshly grated parmigiano-reggiano cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with a silicone baking mat.
• lay puff pastry out on the prepared baking sheet. fold edges up to create a 1/2-inch wide border. prick inside base of dough completely with a fork.
• bake in the preheated oven until golden and puffed, about 10 minutes. press puffed center down with the back of a fork to deflate.
• bring a large pot of lightly salted water to a boil. add asparagus and cook uncovered until bright green, about 1 minute. drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. drain.
• stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. brush melted butter over the asparagus and crust and sprinkle parmigiano-reggiano cheese over the top.
• bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Lamb And Squash Stew

Ingredients

• Servings: 10
• 2 tablespoons vegetable oil
• 2 pounds lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, sliced
• 4 cups chicken broth, divided
• 4 cups beef broth, divided
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1 large butternut squash, peeled and cubed
• 3 large potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 3 stalks celery, chopped
• 2 green apples - peeled, cored, and diced
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• heat vegetable oil in a large stock pot over medium heat. brown the lamb cubes in the hot oil, about 10 minutes. cook and stir onion and garlic with lamb until onion is lamb is no longer pink in middle, about 5 minutes.
• bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. pour reduced broth into lamb mixture along with remaining 2 cups chicken and beef broth. bring to a boil.
• stir butternut squash, potatoes, carrots, and celery into soup. reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
• stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. remove pot from heat and let soup cool for 10 minutes before serving.

Herbed Cheese Spread

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 2 cloves garlic, crushed
• 1 tablespoon dry vermouth
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried tarragon
• 1/8 teaspoon dried sage
• 1/8 teaspoon ground pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and pepper in a food processor until smooth. refrigerate at least 1 day before serving.

Maria's Classic Paella

Ingredients

• Servings: 8
• 4 cups chicken stock
• 20 saffron threads, crushed
• 3/4 cup olive oil
• 4 chicken thighs
• 1 cup chopped onion
• 4 cloves garlic, minced
• 4 links chorizo de bilbao (spicy spanish semi-cured sausage)
• 2 cups spanish paella rice
• 2 teaspoons spanish sweet paprika
• 1/2 cup grated peeled roma (plum) tomatoes
• 8 clams in shell, scrubbed, or more to taste
• 8 mussels, cleaned and debearded, or more to taste
• 8 prawns, peeled and deveined (leave tails)
• 3 red bell peppers, cut into strips
• 10 ounces peas
• salt and ground black pepper to taste
• 1/2 cup chopped fresh italian parsley
• 8 wedges lemon
• 1 baguette, sliced

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• bring stock to a simmer in a stockpot over medium-low heat. stir crushed saffron into the simmering stock.
• heat olive oil in a paella pan over medium heat. fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. add onion and garlic; cook and stir until the onion is translucent, 5 to 7 minutes more. arrange the chorizo into the pan around the chicken thighs and cook until warmed, 3 to 5 minutes per side.
• pour rice into the paella pan and stir to coat with oil; season with sweet paprika. stir grated tomato into the rice and cook until the tomato is warmed, 2 to 3 minutes.
• pour chicken stock into the paella pan and bring to a boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. smooth surface of rice with the wooden spoon in an even layer so it cooks evenly.
• reduce heat to medium-low and continue to cook, without stirring, until the rice has softened but has yet to completely absorb the stock, 15 to 30 minutes.
• place clams and mussels, hinged-side down, into the rice; continue simmering until the mussels and clams open, 5 to 7 minutes.
• nestle prawns into the rice; add bell pepper and peas. continue cooking until the bottom of the rice is browned and fragrant, about 10 minutes. remove from heat and cool 5 to 10 minutes. season with salt and pepper, sprinkle parsley over the paella, and garnish with lemon wedges. serve with baguette slices.

Cheesy Mashed Potatoes With Cubed Ham

Ingredients

• Servings: 6
• 5 baking potatoes, peeled and cut into 1/2-inch cubes
• 1 cup butter
• 1 1/2 tablespoons garlic powder
• 1 tablespoon dried parsley
• 1 1/2 cups shredded cheddar cheese
• 1 pound cubed cooked ham

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain. transfer potatoes to a bowl; add butter, garlic powder, and parsley. mash with a potato masher. stir in cheddar cheese and ham.

Rosemary Tomato Leek Soup

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 large leek - cut lengthwise, washed, trimmed, and thinly sliced
• 3 sprigs fresh rosemary, leaves stripped
• 2 teaspoons minced garlic
• 4 (16 ounce) cans diced tomatoes
• 1/4 teaspoon cayenne pepper
• 10 leaves basil, minced
• heavy whipping cream, or as needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
• add diced tomatoes and cayenne pepper; bring to a simmer. add minced basil; continue simmering until soup is reduced by half, about 1 hour.
• remove half of the soup and puree in a blender until smooth. return pureed soup to the saucepan. stir in cream to desired consistency. season to taste with salt and ground black pepper.

Best Strawberry Lemonade Ever

Ingredients

• Servings: 6
• 12 fresh strawberries, hulled and quartered
• 1/4 cup sugar
• 7 cups water, divided
• 3/4 cup sugar
• 1 cup lemon juice
• 2 cups ice cubes

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 35 mins


• mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
• bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. cook and stir sugar mixture until sugar is dissolved, about 5 minutes. remove saucepan from heat and cool simple syrup to room temperature.
• stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. add sweetened strawberries and stir.

Debbie's Vegetable Lasagna

Ingredients

• Servings: 8
• 9 lasagna noodles
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup milk
• 1/2 cup vegetable broth, or as needed
• 2 tablespoons wine
• 1/2 cup grated parmesan cheese
• 1 cup light ricotta cheese
• 1 egg
• 1 egg
• 1 tablespoon olive oil
• 2 cups coarsely shredded carrots
• 2 cups coarsely chopped zucchini
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain.
• preheat oven to 375 degrees f (190 degrees c).
• melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. stir wine into sauce and remove from heat. stir parmesan cheese into sauce until smooth.
• whisk ricotta cheese, egg, and egg together in a bowl.
• heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. stir vegetable mixture into ricotta mixture.
• layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
• bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Mango Habanero Salsa

Ingredients

• Servings: 4
• 1 habanero pepper
• 1/2 mango - peeled, seeded, and cubed
• 1/3 large sweet onion, cut into 1/2-inch slices
• 1 tablespoon vegetable oil, or more as needed
• 1 clove garlic
• 1/4 cup fresh cilantro, or to taste
• 1 tablespoon lime juice
• 1 teaspoon salt
• ground black pepper to taste
• 1 pinch ground cumin, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• place habanero pepper, mango, and onion on a baking sheet. drizzle with olive oil; toss to coat evenly.
• roast on the middle rack of the preheated oven for 10 minutes. turn on the oven's broiler and roast for 5 more minutes. move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. remove and slightly cool.
• wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. season with black pepper and cumin. pulse until salsa is combined and slightly chunky. refrigerate for 2 hours before serving for flavors to blend.

Blender Yorkshire Pudding

Ingredients

• Servings: 6
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk, divided
• 1/4 cup beef drippings, divided

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• break eggs into a blender; blend for 2 to 3 minutes.
• sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. blend until smooth, 1 minute. scrape batter from sides of blender and pour in remaining 3/4 cup milk. blend until smooth, 2 to 3 more minutes.
• refrigerate batter 1 to 2 hours before cooking.
• preheat an oven to 450 degrees f (230 degrees c). pour 2 teaspoons of drippings into each of 6 muffin cups. place muffin pan into oven and heat until drippings are very hot.
• pour batter into each of the prepared muffin cups.
• bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.

Kickin' Turkey Club Wrap

Ingredients

• Servings: 4
• 4 (6 inch) flour tortillas
• 1/2 (8 ounce) tub philadelphia spicy jalapeno cream cheese spread
• 4 lettuce leaves
• 8 slices oscar mayer deli fresh smoked turkey breast
• 4 slices oscar mayer bacon, cooked, drained
• 1 avocado, sliced
• 1/2 red pepper, sliced into thin strips

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread tortillas with cream cheese.
• top with remaining ingredients; roll up.

Honey Glazed Carrots And Pears

Ingredients

• Servings: 12
• 3 anjou pears, peeled and cut into chunks
• 3 pounds carrots, peeled and sliced
• 1 cup butter
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon chopped fresh parsley, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add pears; cover and steam until tender, 5 to 10 minutes. transfer pears to a bowl. add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
• heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
• pour glaze over pears and carrots; toss to coat. remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.

Kickin' Turkey Club Wrap

Ingredients

• Servings: 4
• 4 (6 inch) flour tortillas
• 1/2 (8 ounce) tub philadelphia spicy jalapeno cream cheese spread
• 4 lettuce leaves
• 8 slices oscar mayer deli fresh smoked turkey breast
• 4 slices oscar mayer bacon, cooked, drained
• 1 avocado, sliced
• 1/2 red pepper, sliced into thin strips

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread tortillas with cream cheese.
• top with remaining ingredients; roll up.

Honey Glazed Carrots And Pears

Ingredients

• Servings: 12
• 3 anjou pears, peeled and cut into chunks
• 3 pounds carrots, peeled and sliced
• 1 cup butter
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon chopped fresh parsley, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add pears; cover and steam until tender, 5 to 10 minutes. transfer pears to a bowl. add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
• heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
• pour glaze over pears and carrots; toss to coat. remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.

Blender Yorkshire Pudding

Ingredients

• Servings: 6
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk, divided
• 1/4 cup beef drippings, divided

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• break eggs into a blender; blend for 2 to 3 minutes.
• sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. blend until smooth, 1 minute. scrape batter from sides of blender and pour in remaining 3/4 cup milk. blend until smooth, 2 to 3 more minutes.
• refrigerate batter 1 to 2 hours before cooking.
• preheat an oven to 450 degrees f (230 degrees c). pour 2 teaspoons of drippings into each of 6 muffin cups. place muffin pan into oven and heat until drippings are very hot.
• pour batter into each of the prepared muffin cups.
• bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.

Gluten Free Rice Chicken Stuffing

Ingredients

• Servings: 8
• 2 cups water
• 4 teaspoons gluten-free chicken bouillon granules
• 1 tablespoon dried minced onion
• 1 tablespoon butter
• 2 teaspoons dried celery flakes
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/8 teaspoon dried sage
• 1/8 teaspoon dried thyme
• 2 cups instant rice

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• combine water, chicken bouillon granules, minced onion, butter, celery flakes, parsley, salt, sage, and thyme in a microwave-safe 2-quart container. heat in microwave oven on high until boiling, 2 to 3 minutes. remove from microwave, stir rice into the liquid, and cover. let rice stand until liquid is absorbed, 5 to 8 minutes. stir well and serve.

Coconut Sour Cream Pound Cake

Ingredients

• Servings: 1
• 1 cup vegetable shortening (such as crisco®)
• 3 cups sugar
• 6 eggs
• 1 cup sour cream
• 3 cups sifted cake flour
• 1/4 teaspoon baking soda
• 1 tablespoon coconut extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• preheat oven to 300 degrees f (150 degrees c). grease and flour a 9-inch tube pan.
• beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. beat in sour cream until smooth.
• gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. scoop batter into prepared tube pan.
• bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

Coconut Sour Cream Pound Cake

Ingredients

• Servings: 1
• 1 cup vegetable shortening (such as crisco®)
• 3 cups sugar
• 6 eggs
• 1 cup sour cream
• 3 cups sifted cake flour
• 1/4 teaspoon baking soda
• 1 tablespoon coconut extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• preheat oven to 300 degrees f (150 degrees c). grease and flour a 9-inch tube pan.
• beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. beat in sour cream until smooth.
• gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. scoop batter into prepared tube pan.
• bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

Chicken Tetrazzini

Ingredients

• Servings: 6
• 1 (8 ounce) package spaghetti
• 1 1/2 teaspoons margarine
• 1/4 cup chopped onion
• 3 cups chopped cooked chicken
• 1 (12 fluid ounce) can evaporated milk
• 1 (10.75 ounce) can cream of chicken soup
• 4 ounces shredded cheddar cheese
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 ounces shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. transfer to a large bowl.
• melt margarine in a skillet over medium heat. cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded cheddar cheese, celery salt, salt, and black pepper. toss mixture to evenly mix; transfer to prepared dish. sprinkle 4 ounces shredded cheddar cheese over spaghetti mixture.
• bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

"fruit Smoothie" No-bake Cheesecake From Philadelphia®

Ingredients

• Servings: 1
• 2 cups honey maid graham cracker crumbs
• 6 tablespoons butter, melted
• 3 tablespoons sugar
• 4 (8 ounce) packages philadelphia neufchatel cheese, softened
• 3/4 cup sugar
• 1 (12 ounce) package frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
• 1 (8 ounce) tub cool whip lite whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• line 13x9-inch pan with foil, with ends of foil extending over sides. mix cracker crumbs, butter and 3 tbsp. sugar; press onto bottom of pan. refrigerate while preparing filling.
• beat neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. add berries; beat on low speed just until blended. whisk in cool whip. pour over crust.
• refrigerate 4 hours or until firm. use foil handles to lift cheesecake from pan before cutting to serve.

Easy Cheesy Hash Browns

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened (optional)
• 2 (10.75 ounce) cans cream of celery soup
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 2 cups crushed corn flakes
• 1/2 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir cream cheese, cream of celery soup, sour cream, and cheddar cheese in a large bowl until thoroughly combined. gently fold hash brown potatoes into soup mixture. stir corn flakes with melted butter in a separate bowl. spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
• bake until casserole is bubbling and topping has browned, about 1 hour.

Chicken Tetrazzini

Ingredients

• Servings: 6
• 1 (8 ounce) package spaghetti
• 1 1/2 teaspoons margarine
• 1/4 cup chopped onion
• 3 cups chopped cooked chicken
• 1 (12 fluid ounce) can evaporated milk
• 1 (10.75 ounce) can cream of chicken soup
• 4 ounces shredded cheddar cheese
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 ounces shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. transfer to a large bowl.
• melt margarine in a skillet over medium heat. cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded cheddar cheese, celery salt, salt, and black pepper. toss mixture to evenly mix; transfer to prepared dish. sprinkle 4 ounces shredded cheddar cheese over spaghetti mixture.
• bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

Easy Cheesy Hash Browns

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened (optional)
• 2 (10.75 ounce) cans cream of celery soup
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 2 cups crushed corn flakes
• 1/2 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir cream cheese, cream of celery soup, sour cream, and cheddar cheese in a large bowl until thoroughly combined. gently fold hash brown potatoes into soup mixture. stir corn flakes with melted butter in a separate bowl. spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
• bake until casserole is bubbling and topping has browned, about 1 hour.

"fruit Smoothie" No-bake Cheesecake From Philadelphia®

Ingredients

• Servings: 1
• 2 cups honey maid graham cracker crumbs
• 6 tablespoons butter, melted
• 3 tablespoons sugar
• 4 (8 ounce) packages philadelphia neufchatel cheese, softened
• 3/4 cup sugar
• 1 (12 ounce) package frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
• 1 (8 ounce) tub cool whip lite whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• line 13x9-inch pan with foil, with ends of foil extending over sides. mix cracker crumbs, butter and 3 tbsp. sugar; press onto bottom of pan. refrigerate while preparing filling.
• beat neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. add berries; beat on low speed just until blended. whisk in cool whip. pour over crust.
• refrigerate 4 hours or until firm. use foil handles to lift cheesecake from pan before cutting to serve.

Deli-style Fresh Broccoli Salad

Ingredients

• Servings: 8
• salad:
• 12 slices bacon, diced
• 1 head broccoli, cut into florets
• 1/2 cup sliced green onion
• 1 cup sweetened dried cranberries (such as craisins®)
• dressing:
• 1 cup mayonnaise
• 1/2 cup honey
• 2 tablespoons cider vinegar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. drain bacon on a plate lined with paper towel.
• toss broccoli, cranberries, and green onion together in a large bowl. whisk mayonnaise, honey, and vinegar together in a small bowl. add bacon to broccoli mixture and toss. drizzle dressing over the salad; toss to coat.
• refrigerate until cold, about 30 minutes.

Deli-style Fresh Broccoli Salad

Ingredients

• Servings: 8
• salad:
• 12 slices bacon, diced
• 1 head broccoli, cut into florets
• 1/2 cup sliced green onion
• 1 cup sweetened dried cranberries (such as craisins®)
• dressing:
• 1 cup mayonnaise
• 1/2 cup honey
• 2 tablespoons cider vinegar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. drain bacon on a plate lined with paper towel.
• toss broccoli, cranberries, and green onion together in a large bowl. whisk mayonnaise, honey, and vinegar together in a small bowl. add bacon to broccoli mixture and toss. drizzle dressing over the salad; toss to coat.
• refrigerate until cold, about 30 minutes.

Easy Baked Cheese And Vegetable Twist

Ingredients

• Servings: 16
• 2 eggs
• 4 ounces philadelphia cream cheese, softened
• 1/2 cup kraft 2% milk shredded italian* three cheese blend
• 3 cups frozen broccoli cuts, thawed, drained
• 1/2 cup fresh mushrooms, cut into quarters
• 1/2 cup cherry tomatoes, cut in half
• 4 green onions, sliced
• 2 (8 ounce) cans refrigerated crescent dinner rolls

Recipe

Preparation Time: 20 mins Ready Time: 1 hr


• heat oven to 375 degrees f.
• mix first 3 ingredients in large bowl until well blended. stir in next 4 ingredients.
• unroll dough; separate into 16 triangles. arrange in 11-inch circle on foil-covered baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (there should be a 5-inch diameter opening in center of circle.) spoon cheese mixture onto dough near center of circle. bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.
• bake 35 to 40 min. or until crust is golden brown and filling is heated through.

Midg's Mouth Watering Beef Jerky

Ingredients

• Servings: 12
• 5 pounds boneless beef sirloin
• 2 cups soy sauce
• 1 cup water
• 3 dashes worcestershire sauce
• 3 tablespoons sugar (optional)
• 3 tablespoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 teaspoons liquid smoke flavoring
• mesquite or hickory wood chips, as needed for smoker

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 17 hrs 45 mins


• cut beef into 1/4-inch thick slices. combine soy sauce, water, worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. pour marinade into heavy-duty resealable bag. add beef and mix well; seal bag and refrigerate 12 hours.
• remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. discard used marinade. meanwhile, soak wood chips.
• preheat smoker for 10 minutes.
• arrange beef on drying racks. smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

Midg's Mouth Watering Beef Jerky

Ingredients

• Servings: 12
• 5 pounds boneless beef sirloin
• 2 cups soy sauce
• 1 cup water
• 3 dashes worcestershire sauce
• 3 tablespoons sugar (optional)
• 3 tablespoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 teaspoons liquid smoke flavoring
• mesquite or hickory wood chips, as needed for smoker

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 17 hrs 45 mins


• cut beef into 1/4-inch thick slices. combine soy sauce, water, worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. pour marinade into heavy-duty resealable bag. add beef and mix well; seal bag and refrigerate 12 hours.
• remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. discard used marinade. meanwhile, soak wood chips.
• preheat smoker for 10 minutes.
• arrange beef on drying racks. smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

Mississippi Caviar

Ingredients

• Servings: 6
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chilies, drained
• 1 avocado, cut into 1/2-inch chunks
• 1 roma (plum) tomato, chopped - or more to taste
• 1 small red onion, chopped
• 3 tablespoons pickled jalapeno pepper rings, finely minced
• 1/2 cup italian-style salad dressing, or more to taste
• salt and black pepper to taste
• hot pepper sauce to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. sprinkle with salt, pepper, and hot pepper sauce to taste. refrigerate until serving.

Insanely Easy Cranberry Sauce

Ingredients

• Servings: 8
• 2 1/2 cups wine
• 2 cups sugar
• 2 tablespoons ground cinnamon
• 1 pinch ground ginger
• 3/4 pound fresh cranberries
• 1/4 pound fresh cherries, pitted and halved

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 2 hrs


• combine the wine, sugar, cinnamon, and ginger in a saucepan. bring to a simmer over medium-high heat, stirring until the sugar has dissolved. add the cranberries and cherries. return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes stirring occasionally. refrigerate until cold before serving.

Walnut Tassies

Ingredients

• Servings: 6
• 1/2 pound sweet butter
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• filling:
• 1 1/2 cups dark brown sugar
• 1 cup chopped walnuts
• 3 tablespoons butter, melted
• 3 eggs
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat sweet butter and cream cheese together in a bowl with an electric mixer until smooth and creamy. gradually stir flour into butter until forming a dough. shape dough into 1-inch balls and place into 3/4-inch muffin cups. press dough into the bottom and sides of each muffin cup.
• mix brown sugar, walnuts, melted butter, eggs, and vanilla extract together in a separate bowl. spoon about 1 teaspoon of walnut filling into the dough cups.
• bake in the preheated oven until edges of cookies are lightly browned and filling is cooked through, about 25 minutes.

Insanely Easy Cranberry Sauce

Ingredients

• Servings: 8
• 2 1/2 cups wine
• 2 cups sugar
• 2 tablespoons ground cinnamon
• 1 pinch ground ginger
• 3/4 pound fresh cranberries
• 1/4 pound fresh cherries, pitted and halved

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 2 hrs


• combine the wine, sugar, cinnamon, and ginger in a saucepan. bring to a simmer over medium-high heat, stirring until the sugar has dissolved. add the cranberries and cherries. return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes stirring occasionally. refrigerate until cold before serving.

Peppermint Bark Cookies

Ingredients

• Servings: 4
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 3/4 cup packed light brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract
• 1/2 teaspoon red food coloring
• 2 cups chocolate chips
• 6 peppermint candy canes, crushed - or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk flour, baking soda, and salt in a bowl. beat butter, vegetable shortening, light brown sugar, and sugar in a separate large bowl until creamy. beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. gradually beat dry ingredients into wet ingredients until dough is smooth. fold chocolate chips and crushed candy canes into dough.
• pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. lightly flatten cookies with the bottom of a drinking glass.
• bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.

Mississippi Caviar

Ingredients

• Servings: 6
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chilies, drained
• 1 avocado, cut into 1/2-inch chunks
• 1 roma (plum) tomato, chopped - or more to taste
• 1 small red onion, chopped
• 3 tablespoons pickled jalapeno pepper rings, finely minced
• 1/2 cup italian-style salad dressing, or more to taste
• salt and black pepper to taste
• hot pepper sauce to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. sprinkle with salt, pepper, and hot pepper sauce to taste. refrigerate until serving.

Peach Salsa With Cilantro And Lime

Ingredients

• Servings: 6
• 4 fresh peaches - peeled, pitted, and diced
• 1/4 red onion, finely chopped
• 1 tablespoon chopped fresh cilantro
• 1 lime, juiced
• 1 teaspoon sugar

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. sprinkle salsa with sugar; toss to coat. refrigerate for 30 minutes before serving.

Quick Pumpkin Cake

Ingredients

• Servings: 30
• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 2 teaspoons pumpkin pie spice
• 3/4 cup cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 3 cups confectioners' sugar

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan.
• mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
• beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.

Quick Pumpkin Cake

Ingredients

• Servings: 30
• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 2 teaspoons pumpkin pie spice
• 3/4 cup cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 3 cups confectioners' sugar

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan.
• mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
• beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.

Peppermint Bark Cookies

Ingredients

• Servings: 4
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 3/4 cup packed light brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract
• 1/2 teaspoon red food coloring
• 2 cups chocolate chips
• 6 peppermint candy canes, crushed - or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk flour, baking soda, and salt in a bowl. beat butter, vegetable shortening, light brown sugar, and sugar in a separate large bowl until creamy. beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. gradually beat dry ingredients into wet ingredients until dough is smooth. fold chocolate chips and crushed candy canes into dough.
• pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. lightly flatten cookies with the bottom of a drinking glass.
• bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.

Crunchy Chicken Casserole

Ingredients

• Servings: 8
• 4 cups diced cooked chicken
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 cups diced celery
• 2 cups cooked rice
• 1 1/2 cups mayonnaise
• 6 hard-cooked eggs, chopped
• 2 tablespoons lemon juice
• 2 teaspoons grated onion
• 1/2 teaspoon salt
• 2 cups crushed corn flakes
• 1/4 cup margarine, melted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix chicken, cream of chicken soup, celery, rice, mayonnaise, eggs, lemon juice, onion, and salt in a large bowl. transfer mixture to a 9x13-inch baking dish. mix corn flakes and margarine in another bowl; sprinkle over chicken mixture.
• bake in preheated oven until bubbly and golden brown, 40 to 45 minutes.

Walnut Tassies

Ingredients

• Servings: 6
• 1/2 pound sweet butter
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• filling:
• 1 1/2 cups dark brown sugar
• 1 cup chopped walnuts
• 3 tablespoons butter, melted
• 3 eggs
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat sweet butter and cream cheese together in a bowl with an electric mixer until smooth and creamy. gradually stir flour into butter until forming a dough. shape dough into 1-inch balls and place into 3/4-inch muffin cups. press dough into the bottom and sides of each muffin cup.
• mix brown sugar, walnuts, melted butter, eggs, and vanilla extract together in a separate bowl. spoon about 1 teaspoon of walnut filling into the dough cups.
• bake in the preheated oven until edges of cookies are lightly browned and filling is cooked through, about 25 minutes.

Crunchy Chicken Casserole

Ingredients

• Servings: 8
• 4 cups diced cooked chicken
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 cups diced celery
• 2 cups cooked rice
• 1 1/2 cups mayonnaise
• 6 hard-cooked eggs, chopped
• 2 tablespoons lemon juice
• 2 teaspoons grated onion
• 1/2 teaspoon salt
• 2 cups crushed corn flakes
• 1/4 cup margarine, melted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix chicken, cream of chicken soup, celery, rice, mayonnaise, eggs, lemon juice, onion, and salt in a large bowl. transfer mixture to a 9x13-inch baking dish. mix corn flakes and margarine in another bowl; sprinkle over chicken mixture.
• bake in preheated oven until bubbly and golden brown, 40 to 45 minutes.

Peach Salsa With Cilantro And Lime

Ingredients

• Servings: 6
• 4 fresh peaches - peeled, pitted, and diced
• 1/4 red onion, finely chopped
• 1 tablespoon chopped fresh cilantro
• 1 lime, juiced
• 1 teaspoon sugar

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. sprinkle salsa with sugar; toss to coat. refrigerate for 30 minutes before serving.

Easy Malai Kulfi

Ingredients

• Servings: 3
• 2 cups whole milk
• 1/2 cup condensed milk
• 1/4 cup dry milk powder
• 2 teaspoons sugar, or to taste (optional)
• 1/2 teaspoon ground cardamom
• 1 pinch saffron threads
• 1/4 cup chopped pistachio nuts

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 1 hr 25 mins


• stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• pour the mixture into popsicle molds and freeze until solid, about 1 hour

Authentic Miso Soup

Ingredients

• Servings: 4
• 4 cups water
• 1/2 cup bonito flakes
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1/2 (12 ounce) package tofu, cut into chunks
• 1 teaspoon dried wakame
• 3 tablespoons miso paste
• 1/4 cup chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat water in a large pot over low heat. add kombu and cook until the mixture just begins to simmer. stir bonito flakes into kombu mixture until combined. remove pot from the heat and let dashi sit, uncovered, for 5 minutes. strain and set aside.
• heat 3 1/2 cups dashi in a pot over medium heat. add tofu and wakame; stir to combine. remove 1 cup warmed dashi to a small bowl and whisk in miso paste. pour miso mixture back into the pot with remaining dashi. stir until warmed through. serve garnished with chopped green onions.

Cheese Tortellini Soup And Sausage

Ingredients

• Servings: 6
• 1 pound lamb sausage, or more to taste
• 1 small onion, diced (optional)
• 1 clove garlic, minced
• 1 (32 fluid ounce) container beef broth
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon ground black pepper
• 1 teaspoon italian seasoning
• 1/8 teaspoon salt
• 1 (9 ounce) package cheese tortellini, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• cook and stir sausage in a skillet over medium-high heat until cooked through, 5 to 10 minutes. remove sausage from skillet, draining grease. cut sausage into thin rounds.
• cook and stir onion and garlic in the same skillet until browned, 5 to 10 minutes.
• combine sausage, onion mixture, beef broth, diced tomatoes, black pepper, italian seasoning, and salt in a large pot; bring to a boil. reduce heat to medium-low, cover pot, and simmer until soup flavors blend, about 1 hour.
• bring soup to a boil, add tortellini, and cook until tortellini are cooked through, 3 to 5 minutes.

Ghirardelli® Chocolate Chip Cheesecake

Ingredients

• Servings: 8
• crust:
• 2/3 cup graham cracker crumbs
• 1 tablespoon ghirardelli unsweetened cocoa
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• chocolate filling:
• 2 1/4 cups cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 2/3 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 cup ghirardelli semi-sweet chocolate chips
• 2 ounces ghirardelli chocolate baking bar, grated for garnish (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 10 hrs 55 mins


• preheat the oven to 350 degrees f. grease 9-inch springform cake pan.
• to make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. stir in the butter. spoon the mixture into the prepared pan. press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan. chill the crust while making the filling.
• to make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. gradually beat in the eggs, increasing the speed slightly as the mixture softens. beat in the sour cream. finally, stir in the chocolate chips with a large spoon.
• pour the filling into the chilled crust and set the pan on a baking tray. bake for 1 1/2 hours, or until firm. the cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
• remove from the oven and let cool completely. cover and chill in the refrigerator overnight before removing from the pan. sprinkle the top with grated chocolate. this cheesecake is best if eaten within 3 days of baking.

Vegan Caribbean Stew

Ingredients

• Servings: 6
• 1 cup uncooked brown rice
• water
• 1/2 pound collard greens, chopped
• 2 cloves garlic, peeled
• 1 (10 ounce) package frozen okra
• 1 (28 ounce) can whole peeled tomatoes, chopped, with liquid
• 1 chayote squash, diced
• 2 cloves garlic, crushed
• 1/4 teaspoon ground ginger, or more to taste
• 1/4 teaspoon dried dill weed, or more to taste
• 1/4 teaspoon ground cumin, or to taste
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (6 ounce) can tomato paste
• all-purpose flour, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 10 mins


• bring brown rice and water to a boil in a saucepan over high heat. reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. boil until collards are tender, about 15 minutes. drain.
• combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
• mash kidney beans together with tomato paste in a bowl; add to the stew. stir in cooked rice and mix well. add a spoonful of flour to thicken, if desired. adjust seasonings to taste.

Batter Cakes

Ingredients

• Servings: 10
• 1 cup buttermilk
• 2/3 cup cornmeal
• 1 egg, slightly beaten
• 3 tablespoons butter, melted
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.
• heat a griddle or large skillet over medium heat. spray with non-stick cooking spray. drop by heaping tablespoonful onto the griddle. cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.

Batter Cakes

Ingredients

• Servings: 10
• 1 cup buttermilk
• 2/3 cup cornmeal
• 1 egg, slightly beaten
• 3 tablespoons butter, melted
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.
• heat a griddle or large skillet over medium heat. spray with non-stick cooking spray. drop by heaping tablespoonful onto the griddle. cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.

Berry Cheesecake Trifle

Ingredients

• Servings: 1
• 1 (5 ounce) package instant cheesecake pudding mix
• 3 cups cold milk
• 1 (9 inch) angel food cake, cut into cubes
• 1 cup blueberries
• 1 pound strawberries, hulled
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
• layer half the cake cubes into a trifle bowl or glass serving dish. top cake cubes with half the pudding, half the blueberries, and half the whipped topping. repeat layers; cover and refrigerate 4 hours before serving.

Berry Cheesecake Trifle

Ingredients

• Servings: 1
• 1 (5 ounce) package instant cheesecake pudding mix
• 3 cups cold milk
• 1 (9 inch) angel food cake, cut into cubes
• 1 cup blueberries
• 1 pound strawberries, hulled
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
• layer half the cake cubes into a trifle bowl or glass serving dish. top cake cubes with half the pudding, half the blueberries, and half the whipped topping. repeat layers; cover and refrigerate 4 hours before serving.

Vegan Caribbean Stew

Ingredients

• Servings: 6
• 1 cup uncooked brown rice
• water
• 1/2 pound collard greens, chopped
• 2 cloves garlic, peeled
• 1 (10 ounce) package frozen okra
• 1 (28 ounce) can whole peeled tomatoes, chopped, with liquid
• 1 chayote squash, diced
• 2 cloves garlic, crushed
• 1/4 teaspoon ground ginger, or more to taste
• 1/4 teaspoon dried dill weed, or more to taste
• 1/4 teaspoon ground cumin, or to taste
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (6 ounce) can tomato paste
• all-purpose flour, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 10 mins


• bring brown rice and water to a boil in a saucepan over high heat. reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. boil until collards are tender, about 15 minutes. drain.
• combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
• mash kidney beans together with tomato paste in a bowl; add to the stew. stir in cooked rice and mix well. add a spoonful of flour to thicken, if desired. adjust seasonings to taste.

Cheese Tortellini Soup And Sausage

Ingredients

• Servings: 6
• 1 pound lamb sausage, or more to taste
• 1 small onion, diced (optional)
• 1 clove garlic, minced
• 1 (32 fluid ounce) container beef broth
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon ground black pepper
• 1 teaspoon italian seasoning
• 1/8 teaspoon salt
• 1 (9 ounce) package cheese tortellini, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• cook and stir sausage in a skillet over medium-high heat until cooked through, 5 to 10 minutes. remove sausage from skillet, draining grease. cut sausage into thin rounds.
• cook and stir onion and garlic in the same skillet until browned, 5 to 10 minutes.
• combine sausage, onion mixture, beef broth, diced tomatoes, black pepper, italian seasoning, and salt in a large pot; bring to a boil. reduce heat to medium-low, cover pot, and simmer until soup flavors blend, about 1 hour.
• bring soup to a boil, add tortellini, and cook until tortellini are cooked through, 3 to 5 minutes.

Authentic Miso Soup

Ingredients

• Servings: 4
• 4 cups water
• 1/2 cup bonito flakes
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1/2 (12 ounce) package tofu, cut into chunks
• 1 teaspoon dried wakame
• 3 tablespoons miso paste
• 1/4 cup chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat water in a large pot over low heat. add kombu and cook until the mixture just begins to simmer. stir bonito flakes into kombu mixture until combined. remove pot from the heat and let dashi sit, uncovered, for 5 minutes. strain and set aside.
• heat 3 1/2 cups dashi in a pot over medium heat. add tofu and wakame; stir to combine. remove 1 cup warmed dashi to a small bowl and whisk in miso paste. pour miso mixture back into the pot with remaining dashi. stir until warmed through. serve garnished with chopped green onions.

Beetroot Aloo Koora

Ingredients

• Servings: 4
• 4 large red beets - trimmed, peeled, and cut into cubes
• 3 potatoes, peeled and cut into small cubes
• 2 tablespoons vegetable oil
• 1/2 teaspoon skinned split black lentils (urad dal)
• 1/2 teaspoon mustard seed
• 1/2 teaspoon cumin seed
• 2 dried red chile peppers, broken into pieces
• 1 pinch asafoetida powder
• 6 fresh curry leaves
• 1/2 teaspoon ground red pepper
• 1/4 cup flaked coconut

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• place the beets and potatoes in separate bowls, each with enough water to cover. set aside to soak until you need them.
• heat the oil in a large skillet over medium-high heat. cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. stir the asafoetida and curry leaves into the mixture and cook another few seconds.
• drain the beets and potatoes and add to the skillet. cook and stir until they begin to brown, about 5 minutes. reduce heat to medium-low, cover, and continue cooking until the potatoes and beets are soft, about 20 minutes more. if there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. stir the red pepper and coconut into the mixture and serve immediately.

Manda's Taco Casserole

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 1/3 cups water
• 2 (1 ounce) packages taco seasoning mix (such as mccormick® original)
• 1 (16 ounce) can hot chili beans, undrained
• 1 (12 ounce) bag nacho cheese-flavored corn chips (such as doritos®)
• 2 (8 ounce) packages shredded mild cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• cook and stir ground beef in a large skillet over medium heat until crumbly and browned, about 10 minutes; drain grease. mix water and taco seasoning mix into ground beef, bring to a boil, and reduce heat to low. simmer ground beef mixture, stirring often, until thickened, 3 to 4 minutes.
• heat chili beans in a saucepan over low heat until simmering.
• spread layers of tortilla chips, ground beef mixture, and chili beans, respectively into a casserole dish; repeat layers until you run out of chips, beef, and beans. top casserole with cheddar cheese.
• bake in the preheated oven until cheese is bubbling and tips of exposed tortilla chips are golden brown, about 15 minutes.

Manda's Taco Casserole

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 1/3 cups water
• 2 (1 ounce) packages taco seasoning mix (such as mccormick® original)
• 1 (16 ounce) can hot chili beans, undrained
• 1 (12 ounce) bag nacho cheese-flavored corn chips (such as doritos®)
• 2 (8 ounce) packages shredded mild cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• cook and stir ground beef in a large skillet over medium heat until crumbly and browned, about 10 minutes; drain grease. mix water and taco seasoning mix into ground beef, bring to a boil, and reduce heat to low. simmer ground beef mixture, stirring often, until thickened, 3 to 4 minutes.
• heat chili beans in a saucepan over low heat until simmering.
• spread layers of tortilla chips, ground beef mixture, and chili beans, respectively into a casserole dish; repeat layers until you run out of chips, beef, and beans. top casserole with cheddar cheese.
• bake in the preheated oven until cheese is bubbling and tips of exposed tortilla chips are golden brown, about 15 minutes.

Manda's Taco Casserole

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 1/3 cups water
• 2 (1 ounce) packages taco seasoning mix (such as mccormick® original)
• 1 (16 ounce) can hot chili beans, undrained
• 1 (12 ounce) bag nacho cheese-flavored corn chips (such as doritos®)
• 2 (8 ounce) packages shredded mild cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• cook and stir ground beef in a large skillet over medium heat until crumbly and browned, about 10 minutes; drain grease. mix water and taco seasoning mix into ground beef, bring to a boil, and reduce heat to low. simmer ground beef mixture, stirring often, until thickened, 3 to 4 minutes.
• heat chili beans in a saucepan over low heat until simmering.
• spread layers of tortilla chips, ground beef mixture, and chili beans, respectively into a casserole dish; repeat layers until you run out of chips, beef, and beans. top casserole with cheddar cheese.
• bake in the preheated oven until cheese is bubbling and tips of exposed tortilla chips are golden brown, about 15 minutes.

Berry Cheesecake Trifle

Ingredients

• Servings: 1
• 1 (5 ounce) package instant cheesecake pudding mix
• 3 cups cold milk
• 1 (9 inch) angel food cake, cut into cubes
• 1 cup blueberries
• 1 pound strawberries, hulled
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
• layer half the cake cubes into a trifle bowl or glass serving dish. top cake cubes with half the pudding, half the blueberries, and half the whipped topping. repeat layers; cover and refrigerate 4 hours before serving.

Easy Malai Kulfi

Ingredients

• Servings: 3
• 2 cups whole milk
• 1/2 cup condensed milk
• 1/4 cup dry milk powder
• 2 teaspoons sugar, or to taste (optional)
• 1/2 teaspoon ground cardamom
• 1 pinch saffron threads
• 1/4 cup chopped pistachio nuts

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 1 hr 25 mins


• stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• pour the mixture into popsicle molds and freeze until solid, about 1 hour

Cheese Tortellini Soup And Sausage

Ingredients

• Servings: 6
• 1 pound lamb sausage, or more to taste
• 1 small onion, diced (optional)
• 1 clove garlic, minced
• 1 (32 fluid ounce) container beef broth
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon ground black pepper
• 1 teaspoon italian seasoning
• 1/8 teaspoon salt
• 1 (9 ounce) package cheese tortellini, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• cook and stir sausage in a skillet over medium-high heat until cooked through, 5 to 10 minutes. remove sausage from skillet, draining grease. cut sausage into thin rounds.
• cook and stir onion and garlic in the same skillet until browned, 5 to 10 minutes.
• combine sausage, onion mixture, beef broth, diced tomatoes, black pepper, italian seasoning, and salt in a large pot; bring to a boil. reduce heat to medium-low, cover pot, and simmer until soup flavors blend, about 1 hour.
• bring soup to a boil, add tortellini, and cook until tortellini are cooked through, 3 to 5 minutes.

Authentic Miso Soup

Ingredients

• Servings: 4
• 4 cups water
• 1/2 cup bonito flakes
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1/2 (12 ounce) package tofu, cut into chunks
• 1 teaspoon dried wakame
• 3 tablespoons miso paste
• 1/4 cup chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat water in a large pot over low heat. add kombu and cook until the mixture just begins to simmer. stir bonito flakes into kombu mixture until combined. remove pot from the heat and let dashi sit, uncovered, for 5 minutes. strain and set aside.
• heat 3 1/2 cups dashi in a pot over medium heat. add tofu and wakame; stir to combine. remove 1 cup warmed dashi to a small bowl and whisk in miso paste. pour miso mixture back into the pot with remaining dashi. stir until warmed through. serve garnished with chopped green onions.

Batter Cakes

Ingredients

• Servings: 10
• 1 cup buttermilk
• 2/3 cup cornmeal
• 1 egg, slightly beaten
• 3 tablespoons butter, melted
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.
• heat a griddle or large skillet over medium heat. spray with non-stick cooking spray. drop by heaping tablespoonful onto the griddle. cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.

Appetizing Vegetarian Burritos

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 bunch celery, sliced
• 1 large onion, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 cloves garlic, minced, or more to taste
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 tablespoon lime juice, or to taste
• hot sauce to taste
• salt and ground black pepper to taste
• 8 (10 inch) warm flour tortillas

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat oil in a large skillet over medium-high heat. saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. add chili powder and cumin; saute until onion is soft, about 5 minutes more. stir garlic into onion mixture and saute until fragrant, about 30 seconds.
• stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
• mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. season filling with lime juice, hot sauce, salt, and black pepper.
• spoon filling in a line across the middle of a tortilla. fold opposing edges of the tortilla to overlap the filling. roll 1 of the opposing edges around the filling into a burrito. repeat with remaining filling and tortillas.

Baked Pancake With Peaches

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 large peaches, peeled and cut into 1/4-inch slices
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 drop vanilla extract
• 1 pinch salt
• 1 pinch ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 425 degrees f (220 degrees c).
• melt butter in a cast-iron skillet in the preheating oven.
• combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. top batter with the peach mixture.
• bake in preheated oven until set in the middle, about 20 minutes.

Chocolate Peanut Butter Cookies

Ingredients

• Servings: 4
• 2 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup milk
• 1/4 cup peanut butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 (10 ounce) package peanut butter chips

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins


• place oats in a blender or food processor and pulse until oats resemble flour. transfer oats to a large bowl and stir in flour, cocoa powder, baking powder, baking soda, and salt.
• beat butter, milk, peanut butter, sugar, and brown sugar in another bowl until light and fluffy. beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in vanilla extract with the last egg; stir in oat mixture until well blended. fold in peanut butter chips, mixing just enough to evenly combine. refrigerate dough for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• drop 1-inch spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• bake in preheated oven until cookie centers are set, 10 to 12 minutes.