Vegetable Quiche

Ingredients

• Servings: 8
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1/2 large green bell pepper, chopped
• 2 teaspoons minced garlic
• 3 eggs, beaten
• 1 zucchini, peeled and grated
• 1 yellow squash, peeled and grated
• 1 carrot, grated
• 1 green onion, sliced
• 1 cup buttermilk baking mix
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 3/4 teaspoon italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• ground black pepper to taste
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. transfer mixture to a large bowl.
• mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup cheddar cheese, 1/4 cup vegetable oil, salt, italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup cheddar cheese.
• bake in preheated oven until lightly browned, about 35 minutes.

Sweet Blueberry Cream Cheese Pie

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 3/4 cup chopped pecans
• 1/2 cup margarine, melted
• 4 cups blueberries
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 3 hrs 55 mins


• preheat oven to 300 degrees f (150 degrees c).
• mix flour, pecans, and margarine in a bowl. press dough into a 9x13-inch baking dish to form a crust.
• bake in preheated oven until golden brown, about 30 minutes. allow crust to cool completely.
• meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. allow blueberry sauce to cool completely.
• beat cream cheese until fluffy. add sweetened condensed milk and blend well. stir in 1/3 cup lemon juice. pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. chill in refrigerator for at least 2 hours before serving.

Simple Shepherd's Pie

Ingredients

• Servings: 1
• 5 potatoes, peeled and cubed
• 1/2 cup margarine, divided
• 1/3 cup milk, or as needed
• salt and ground black pepper to taste
• 2 onions, minced
• 1 1/4 pounds ground beef
• 1 (11 ounce) can canned whole kernel corn (such as green giant niblets®), drained
• 1 (14.75 ounce) can cream-style corn

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• mash potatoes with 2 tablespoons margarine; stir in milk. season with salt and pepper.
• heat 2 tablespoons margarine in a large skillet over medium heat; stir in onions and saute until onions are translucent, about 5 minutes. spread onions evenly over bottom of a 9x13-inch baking dish.
• cook and stir ground beef in same skillet over medium heat until no longer pink, breaking up large pieces, about 5 minutes. layer beef into baking dish evenly over onion layer.
• wipe out skillet; place corn and creamed corn in skillet over medium heat and cook and stir until bubbly, about 5 minutes. pour corn mixture over beef in baking dish. spread mashed potatoes over corn mixture; dot with remaining 4 tablespoons margarine. sprinkle with salt and pepper.
• bake in the preheated oven until casserole is bubbly and lightly browned at edges and margarine is melted, about 30 minutes.

feta mashed potatoes

Ingredients

• Servings: 4
• 2 pounds red potatoes, each cut into 6 pieces
• 1/2 teaspoon salt
• 6 cloves garlic, peeled
• 1 teaspoon olive oil
• 6 ounces plain fat-free greek yogurt, or more as needed
• 4 ounces crumbled feta cheese
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• place potatoes into a large pot and cover with water and salt; bring to a boil. reduce heat to medium-low and simmer until tender, about 15 minutes. drain and return potatoes to pot over low heat to evaporate any extra water. put potatoes through a potato ricer or mash thoroughly with a potato masher.
• place garlic cloves in a microwave-safe dish; drizzle olive oil over garlic. microwave on high until garlic is fragrant and tender, 1 1/2 to 2 minutes. mix garlic and yogurt into potatoes; add more yogurt as needed. stir feta cheese into mashed potatoes until melted; top with butter to serve.

cornbread cakes

Ingredients

• Servings: 4
• 1 cup self-rising cornmeal
• 1 egg
• 1 cup buttermilk
• 1 teaspoon butter, or as needed

Recipe

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


• mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.
• melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and appear on the surface, about 5 minutes. flip and cook until set and other side is browned, 2 to 3 minutes more. repeat with remaining batter.

gram opal's sugar cookies

Ingredients

• Servings: 2
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• icing:
• 2 cups confectioners' sugar
• 1/4 cup butter, melted
• 1 tablespoon hot water, or as needed
• 1/2 teaspoon vanilla extract
• 24 whole pecans

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease 2 baking sheets.
• sift flour, baking soda, and 1/8 teaspoon salt together in a bowl.
• beat 1 cup butter, white sugar, and egg in a bowl with an electric mixer until creamy, 2 to 3 minutes. add flour mixture, vanilla extract, and lemon extract to butter mixture; stir until dough is well blended. roll cookie dough into walnut-size balls and place 2 inches apart prepared cookie sheets. press each ball down with the bottom of a glass to flatten slightly.
• bake in the preheated oven until baked through, 6 to 7 minutes. cool.
• stir confectioners' sugar, 1/4 cup melted butter, hot water, and vanilla together in a bowl until sugar is completely dissolved and icing is smooth. spread icing on cooled cookies and top each cookie with a pecan.

Roasted Delicata

Ingredients

• Servings: 4
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste
• 2 delicata squash, halved lengthwise and seeded

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• drizzle olive oil into the bottom of baking dish to coat. season squash halves with salt and pepper; arrange into baking dish with flesh side down.
• bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. flip squash halves and roast 5 minutes more.

hot and tangy german potato salad

Ingredients

• Servings: 10
• 5 pounds red potatoes, diced
• 1 pound bacon
• 2 sweet onions, diced
• 4 cloves garlic, minced
• 1 cup white vinegar
• 1/2 cup water
• 2 tablespoons white sugar
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 40 mins

Ready Time: 3 hrs 55 mins


• place potatoes into a large pot and cover with water; season water with salt and bring to a boil. reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. put potatoes in a slow cooker.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove the bacon slices to a plate lined with paper towels. crumble bacon and add to potatoes.
• return skillet to medium heat and reheat bacon drippings. cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. pour onion mixture over the potatoes and bacon.
• stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. stir potatoes gently to mix.
• cook on low, stirring occasionally, 3 to 4 hours.

Baked Chili Hot Dogs

Ingredients

• Servings: 6
• 6 hot dogs
• 6 split hot dog buns
• 1 (15 ounce) can hormel® chili with beans
• 1 cup shredded cheddar cheese

Recipe

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


• heat oven to 350 degrees f. grease 9 x 13-inch baking dish.
• heat hot dogs according to package directions. arrange hot dog buns in baking dish, cut side up. place hot dogs in buns. top with chili. sprinkle with cheese. tent pan with foil.
• bake 15 to 20 minutes or until hot and cheese is melted.

buttermilk pancakes with vanilla and nutmeg

Ingredients

• Servings: 8
• 2 eggs
• 3 cups buttermilk
• 1 tablespoon vanilla extract
• 1 tablespoon butter, softened
• 1 dash ground nutmeg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• whisk eggs in a bowl until pale yellow. whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.
• stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.
• heat a lightly oiled griddle over medium-low heat. drop batter by 1/2 cup portions the griddle, and cook until form and the edges are dry, about 4 minutes. flip, and cook until browned on the other side. repeat with remaining batter.

fig and brie crostini

Ingredients

• Servings: 12
• fig spread:
• 1 cup finely chopped dried figs
• 1/2 cup vinegar
• 1/4 cup brown sugar
• 1/4 cup minced white onion
• 1/2 teaspoon ground ginger
• 1 pinch garlic powder
• 1 pinch cayenne pepper
• 1 pinch ground cloves
• 1 pinch ground cinnamon
• crostini:
• 1 (8 ounce) loaf french bread, cut into 1-inch slices
• olive oil cooking spray
• 1 (8 ounce) round brie cheese, cut into bite-size pieces
• 1 granny smith apple, cut into matchstick-size pieces
• 1 tablespoon oregano

Recipe

Cook Time: 35 mins Ready Time: 8 hrs 35 mins


• combine figs, vinegar, brown sugar, onion, ginger, garlic powder, cayenne pepper, cloves, and cinnamon in a saucepan; simmer over low heat, stirring occasionally, until fig spread is reduced, about 30 minutes. transfer fig spread to a bowl, cover with plastic wrap, and refrigerate, 8 hours to overnight.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• arrange bread slices on a baking sheet. lightly spray both sides of each bread slice with olive oil cooking spray.
• bake bread slices under the broiler until toasted, about 2 minutes per side. remove bread from oven and cool slightly, keeping broiler on.
• blend fig spread in a blender or food processor until pureed. spread about 1 teaspoon fig spread each toasted bread slice; top with brie cheese and apple pieces. sprinkle each crostini with oregano.
• broil crostini in the preheated oven until brie cheese is melted and browned, 1 to 2 minutes.

how to make cronuts, part ii

Ingredients

• Servings: 14
• 6 cups grapeseed oil for frying, or as needed
• 1 cup confectioners' sugar
• 1 1/2 teaspoons milk, or as needed
• 1/2 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• once dough has been made, cut, and dough has risen (see how to make cronuts, part i), continue on to fry and glaze your homemade cronuts.
• heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees f (175 degrees c).
• carefully lift a cronut and gently drop into oil. fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. cronuts will puff up as they cook. drain on racks over paper towels; let cool.
• whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
• pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
• alternate version: for higher-rising cronuts, roll out finished dough (see part i) into an 8x12 inch rectangle. fold dough in thirds and roll out into a rectangle about 3/4 inch thick. cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
• line baking sheet with waxed paper and dust paper lightly with flour. place cronuts and holes prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
• carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. fry 1 1/2 to 2 minutes per side. the extra fold and making the dough thicker will result in taller cronuts than before. let fried cronuts drain on racks.
• dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.

Cheesy Jalapeno Dip

Ingredients

• Servings: 24
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 1 (4 ounce) can diced jalapeno peppers with juice
• 1 (4 ounce) can chopped green chiles
• 1 jalapeno pepper, diced
• 1/4 cup chopped fresh cilantro
• 1 (1 ounce) package ranch dressing mix
• 1 (8 ounce) package shredded cheddar cheese, divided
• 1/2 cup freshly grated parmesan cheese, divided
• 1 jalapeno pepper, sliced into rings

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix cream cheese, sour cream, canned jalapeno peppers with juice, green chiles, diced jalapeno pepper, cilantro, and ranch dressing mix together in a bowl until smooth. add about half the cheddar cheese and half the parmesan cheese; stir. spread the cheese mixture into a baking dish. arrange jalapeno slices atop the cheese mixture; top with remaining cheddar and parmesan cheeses. cover baking dish with aluminum foil.
• bake in preheated oven until top is warm and bubbling, about 25 minutes.

Toasted Marshmallow Cupcakes

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup warm water
• 2 large eggs, lightly beaten
• 1/2 cup whole milk
• 1/3 cup unsalted butter, melted
• 1/4 cup sour cream
• 3/4 teaspoon pure vanilla extract
• 12 large marshmallows

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
• whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. fill each muffin cup halfway with batter.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. cool cupcakes for about 5 minutes.
• turn on the oven's broiler.
• place 1 marshmallow vertically in the center of each cupcake.
• place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

Mexi-chicken Avocado Cups

Ingredients

• Servings: 3
• 3 (6 ounce) cans canned chicken, drained
• 1 tablespoon cilantro, finely chopped
• 1/2 teaspoon chili powder, or more to taste
• 3 avocados, halved lengthwise and pitted
• 1 teaspoon lime juice, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir chicken, cilantro, and chili powder together in a bowl.
• arrange avocado halves on serving dish and sprinkle with lime juice. spoon chicken mixture into avocado havles.

grandma's cutout sugar cookies

Ingredients

• Servings: 6
• 2 cups butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 3 hrs 16 mins


• beat butter and sugar with an electric mixer in a large bowl until smooth. add first egg while continuing to beat, incorporating the egg fully before adding the second and beating fully into the mixture. beat vanilla extract and almond extract into the mixture with the third egg.
• stir flour, cream of tartar, baking soda, and salt together in a separate bowl; add to the wet mixture and beat just until the wet and dry combine into a cookie dough. shape dough into a ball, wrap in plastic wrap, and refrigerate until chilled, at least 3 hours.
• preheat oven to 350 degrees f (175 degrees c).
• roll dough out a flour-dusted surface and cut with cookie cutters. arrange cut cookies baking sheets.
• bake cookies in preheated oven until beginning to brown around edges, 6 to 8 minutes.

bacon garlic parmesan cauliflower casserole

Ingredients

• Servings: 8
• 1/4 cup water
• 2 large heads cauliflower, cut into florets
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled cooked bacon
• 4 cloves garlic, crushed (or more to taste)
• 1 teaspoon hungarian paprika
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (2.8 ounce) package french-fried onions
• 1 cup shredded parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c).
• pour water in a large bowl; add cauliflower florets. cover bowl tightly with plastic wrap.
• cook cauliflower in microwave oven on high for 4 minutes. pour excess water from bowl. transfer cauliflower to a 12x9-inch baking dish; add mozzarella cheese, bacon, garlic, paprika, pepper, salt, and red pepper flakes. gently stir cauliflower mixture to season evenly. pour cream of mushrooms soup over the cauliflower mixture; stir to coat. spread french-fried onions over the mixture and top with parmesan cheese.
• bake in preheated oven until browned, about 45 minutes. cool 5 minutes before serving.

Cinnamon Oatmeal Bars

Ingredients

• Servings: 16
• 1 cup musselman's® apple butter
• 1 cup flour
• 1 cup old-fashioned rolled oats
• 3/4 cup light brown sugar
• 1/4 teaspoon salt
• 8 tablespoons butter, melted

Recipe

• pre-heat oven to 350 degrees f. coat an 8x8-inch baking pan with vegetable cooking spray. line with heavy-duty foil, leaving an overhang on two sides to facilitate removal of bars from pan. coat foil with cooking spray.
• mix flour, oatmeal, sugar, and salt in a medium bowl. stir in butter with a fork until well mixed and clumps form, and then spread half the oatmeal mixture over foiled pan bottom, pressing to form a thin crust.
• spread apple butter over crust and then sprinkle remaining oatmeal mixture on top.
• bake until crisp and golden brown, 30-40 min.
• cool to room temperature. use foil handles to remove bars from pan. cut into squares and serve.

paleo greek 'rice'

Ingredients

• Servings: 6
• 1/2 yellow onion, diced small
• 1/4 cup fresh lemon juice
• 1 head cauliflower, cut into large florets
• 1/2 red bell pepper, diced small
• 1/2 cup grape tomatoes, halved
• 3 tablespoons chopped fresh mint
• 1/4 cup extra virgin olive oil
• salt and ground black pepper to taste

Recipe

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


• stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. drain onion, reserving lemon juice.
• shred cauliflower in a food processor until it is the size of small rice grains.
• place cauliflower in a skillet over medium heat. cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
• whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. pour lemon juice mixture over cauliflower mixture and toss to coat. season with salt and black pepper to taste.

hot sausage dip

Ingredients

• Servings: 10
• 1 pound ground lamb sausage
• 1 (10 ounce) can diced tomatoes with green chile peppers, drain and reserve liquid
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon chipotle chile powder, or more to taste
• 3/4 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 1-quart baking dish.
• heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir sausage, diced tomatoes with green chile peppers and its reserved liquid, cream cheese, sour cream, and chipotle chile power together in a bowl; spoon into prepared baking dish. sprinkle cheddar cheese over the sausage mixture.
• bake in preheated oven until bubbly, 20 to 25 minutes.

ground sausage spaghetti

Ingredients

• Servings: 6
• 1 (16 ounce) package spaghetti
• 1 pound ground sausage
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 tablespoons margarine
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato sauce
• 1/2 teaspoon italian seasoning
• 1/4 cup grated parmesan cheese, or more to taste
• 1/4 cup shredded mozzarella cheese, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. drain.
• cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. drain and discard grease. stir onion, bell pepper, and margarine into sausage. reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes.
• stir tomatoes, tomato sauce, and italian seasoning into sausage mixture; bring to a boil. stir in parmesan cheese and pour over cooked spaghetti. top with mozzarella.

slow cooker taco bean soup

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 onion, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 1 (15 ounce) can white beans, undrained
• 1 (15 ounce) can red kidney beans, undrained
• 1 (15 ounce) can white kidney beans, undrained
• 1 (15 ounce) can ranch-style beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can white hominy, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 25 mins


• cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
• stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
• cook in the slow cooker set to low until cooked through and flavors blend, 4 to 5 hours.

Peanut Butter Chocolate Chunk Bars

Ingredients

• Servings: 36
• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract, or more to taste
• 1 cup peanut butter
• 1 3/4 cups unbleached flour
• 3/4 teaspoon baking soda
• 10 ounces chocolate chunks (such as ghirardelli® bittersweet chocolate)

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. beat egg and vanilla extract into the butter mixture. add peanut butter and beat until incorporated.
• sift flour and baking soda together in a separate bowl; mix into the butter mixture. fold chocolate chunks into the mixture.
• spread the batter into a 13x9-inch baking dish.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool completely before cutting into squares.

Mashed Potato Topped Green Bean Casserole

Ingredients

• Servings: 8
• 1 (4 ounce) package idahoan® buttery homestyle flavored mashed potatoes, prepared
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup milk
• 1/8 teaspoon ground black pepper
• 2 (15 ounce) cans green beans, drained*
• 1 1/3 cups french's® french fried onions, divided

Recipe

• preheat oven to 350 degrees f.
• mix soup and milk, then add pepper and green beans.
• stir in 2/3 cup french fried onions. pour into a 1 1/2 quart casserole.
• bake for 30 minutes or until hot.
• remove from oven and stir casserole. top with prepared mashed potatoes.
• adjust oven to broil. toast potatoes under broiler until lightly brown, about 2 minutes.
• top with remaining french fried onions and serve.

sandy's frito pie

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 small onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (10 ounce) container fresh restaurant-style salsa
• 1 (4 ounce) can sliced black olives
• 1 (1 ounce) package taco seasoning
• 1 (10.5 ounce) bag chili cheese flavored corn chips (such as fritos®), crushed
• 2 cups shredded mexican cheese blend

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir chili beans, corn, salsa, olives, and taco seasoning into beef mixture and simmer until heated through and flavors blend, 10 to 15 minutes.
• spread about 2/3 the crushed corn chips into a baking dish and top with the beef mixture. sprinkle remaining chips over beef.
• bake in the preheated oven until bubbly, about 25 minutes. sprinkle with mexican cheese blend and continue baking until cheese is melted, about 10 minutes more.

pumpkin white chocolate cookies

Ingredients

• Servings: 5
• 3 1/2 cups all-purpose flour
• 2 1/4 cups white sugar
• 2 cups pumpkin puree
• 1/4 cup vegetable oil
• 2 eggs
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried orange peel
• 2 cups white chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix flour, sugar, pumpkin puree, oil, eggs, baking powder, baking soda, cinnamon, vanilla extract, cloves, nutmeg, and orange peel together in a bowl until dough is evenly mixed and sticky; fold in white chocolate chips. drop dough, about 2 tablespoons per cookie, a baking sheet about 2 inches apart.
• bake in the preheated oven until lightly browned, 12 to 15 minutes.

spicy veggie cabbage soup

Ingredients

• Servings: 12
• 2 (4 ounce) links hot italian sausage, casings removed
• 2 quarts chicken broth
• 1 (14 ounce) can crushed tomatoes
• 1/2 (8.5 ounce) package coleslaw mix
• 3 stalks celery, sliced
• 2 large potatoes, diced
• 2 large carrots, sliced
• 1/2 large onion, diced
• 2 cloves garlic, crushed
• 3 bay leaves
• salt and ground black pepper to taste
• 1/2 cup heavy whipping cream, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• heat a stock pot over medium heat. crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
• pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. stir cream into individual servings.

Bethany's Frito® Pie

Ingredients

• Servings: 4
• 3 cups corn chips (such as fritos®)
• 1 cup shredded cheddar cheese
• 3/4 cup chopped onion
• 2 1/2 cups prepared chili

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread about 2 cups corn chips in a baking dish. sprinkle half the onion and half the cheddar cheese over chips and top with chili. spread remaining 1 cup corn chips over the chili, followed by remaining chopped onion and cheese.
• bake until hot and bubbly, 15 to 20 minutes.

5 layer mexican dip

Ingredients

• Servings: 6
• 1 1/2 cups refried beans
• 1 3/4 cups guacamole
• 1 1/2 cups sour cream
• 1 (8 ounce) package shredded cheddar cheese
• 2 tomatoes, diced

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 53 mins


• heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. spread beans the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
• spread guacamole in a layer atop the beans. spread sour cream atop the guacamole. sprinkle cheese over the sour cream; top with tomatoes.
• cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

gingerbread people from jell-o

Ingredients

• Servings: 20
• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1 (3.4 ounce) package jell-o butterscotch instant pudding
• 1 egg
• 2 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Recipe

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


• beat butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. mix remaining ingredients. gradually add to butter mixture, beating well after each addition. refrigerate 1 hour or until firm.
• heat oven to 350 degrees f. roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, re-rolling trimmings. place, 2 inches apart, on baking sheets sprayed with cooking spray. use straw to make hole near top of each cutout.
• bake 10 to 12 min. or until edges are lightly browned. cool on baking sheets 3 min. remove to wire racks; cool completely. decorate as desired. insert ribbon through holes to hang cookies on tree.

world's best turkey chili

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 1/2 white onion, diced
• 2 cloves clove garlic, minced
• 1 pound lean ground turkey
• 1 (1.25 ounce) package chili seasoning mix
• 1 (16 ounce) can chili beans in sauce
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can black beans, drained
• 1 cup water
• 1/2 cup diced tomatoes
• 1/2 tablespoon tomato paste

Recipe

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

Ready Time: 1 hr 30 mins


• heat oil in a skillet over medium heat. cook and stir onion and garlic in hot oil until soft and translucent, 5 to 10 minutes.
• heat a large pot over medium-high heat. cook and stir turkey and chili seasoning in hot pot until turkey is browned and crumbly, 5 to 10 minutes.
• stir onion-garlic mixture into turkey mixture. add chili beans, corn, black beans, water, diced tomatoes, and tomato paste; stir. bring to a simmer, reduce heat to low, and simmer until flavors blend, 1 hour.

Toasted Marshmallow-chocolate Pudding Cake

Ingredients

• Servings: 1
• 1 package (2-layer size) devil's food cake mix
• 2 (3.9 ounce) packages jell-o chocolate instant pudding
• 4 cups cold milk
• 4 cups jet-puffed miniature marshmallows

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 15 mins


• prepare cake batter and bake in 13x9-inch pan as directed on package. cool cake in pan 15 min. pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
• beat pudding mixes and milk in large bowl with whisk 2 min. immediately pour half the pudding evenly over warm cake. let remaining pudding stand 5 min. or until slightly thickened; spread over cake. top with marshmallows. refrigerate 1 hour.
• heat broiler when ready to serve cake. broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. cool slightly.

Macaroni, Pineapple, And Ham Salad

Ingredients

• Servings: 8
• 1 (16 ounce) package whole wheat elbow macaroni
• 1 cup italian-style salad dressing
• 2 (8 ounce) cans crushed pineapple, drained
• 1 (8 ounce) ham steak, cut into cubes
• 2 stalks celery, diced
• 2 plum tomatoes, diced
• 2 hard-boiled eggs, chopped
• 1/2 onion, diced

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. transfer hot macaroni to a large bowl.
• pour italian-style salad dressing and crushed pineapple over the macaroni; stir. add ham, celery, tomatoes, eggs, and onion; stir.
• cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

cheesy bacon-bean quesadillas

Ingredients

• Servings: 8
• 1 (11 ounce) package old el paso® flour tortillas for burritos, 8 inch
• 1 cup old el paso® refried beans
• 2 cups shredded mexican cheese blend
• 1/2 pound bacon, crisply cooked, crumbled
• 2 scallions, chopped
• butter, melted
• 1 cup sour cream
• 1 cup old el paso® thick 'n chunky salsa

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• top half of each tortilla with beans, cheese, bacon and scallions. fold tortilla over filling; press down with back of pancake turner. lightly brush melted butter on both sides of each filled tortilla.
• heat 12-inch nonstick skillet over medium heat. cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. cut into wedges. serve with sour cream and salsa.

tropical island baked beans

Ingredients

• Servings: 12
• 1 (20 ounce) can crushed pineapple
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon ground mustard
• 2 (28 ounce) cans baked beans (such as bush's original®)
• 1 (1 pound) package smoked sausage, sliced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• drain pineapple reserving 1/3 cup juice.
• combine ketchup, reserved pineapple juice, brown sugar, and ground mustard in a large casserole dish. stir baked beans, sausage, and crushed pineapple into the ketchup mixture.
• bake in preheated oven until heated through, 30 to 35 minutes.

hello dolly bars

Ingredients

• Servings: 2
• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups semisweet chocolate chips
• 1 cup chopped walnuts
• 1 cup shredded coconut
• 1/2 cup chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
• pour 1/2 the can sweetened condensed milk over the graham cracker crust. sprinkle semisweet chocolate chips, walnuts, coconut, and chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. drizzle remaining 1/2 can of condensed milk over the top.
• bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. cool completely before cutting into squares.

Yummy Baked Chicken Thighs

Ingredients

• Servings: 6
• cooking spray
• 1 (20 ounce) package chicken thighs
• salt and ground black pepper to taste
• 2 (8.5 ounce) boxes dry corn muffin mix (such as jiffy®)
• 1 pinch garlic salt

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). spray a baking sheet with cooking spray.
• season chicken thighs on all sides with salt, pepper, and garlic salt.
• pour corn muffin mix into a shallow bowl. roll chicken thighs in corn muffin mix until well coated. transfer coated thighs to prepared baking sheet.
• bake chicken thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

caramel coconut brownies

Ingredients

• Servings: 24
• 3 cups sugar
• 1 cup butter, melted
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips
• 3/4 cup toasted coconut
• 3 tablespoons caramel sauce
• 1/4 cup toasted coconut
• 2 tablespoons caramel sauce
• 2 tablespoons hot fudge sauce

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• combine sugar, melted butter, and vanilla extract in a large bowl. beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
• sift flour, cocoa powder, and salt together in a separate bowl. gradually stir flour mixture into the egg mixture until blended into a batter. fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. set dish a wire rack to cool.
• sprinkle 1/4 cup coconut over the brownies. drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. cut into 24 squares to serve.

New England Razor Clam Chowder

Ingredients

• Servings: 8
• 1 pound thick-cut bacon strips, diced
• 2 pounds potatoes, diced
• 1 onion, minced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 cup heavy cream
• 1 pound frozen razor clams, thawed with liquid reserved
• 1 bay leaf
• 1 pinch salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
• cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. stir flour into the potato mixture; cook together for about 1 minute. add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
• bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. add clams to the soup; cook until the clams are hot, about 5 minutes. sprinkle bacon atop the soup. season with salt and pepper to serve.

Outrageous Lemon Berry Trifle

Ingredients

• Servings: 20
• 2 cups heavy whipping cream
• 2 cups milk
• 2 (3.4 ounce) packages instant lemon pudding mix
• 2 tablespoons lemon juice
• 2 cups heavy whipping cream
• 3/4 cup confectioners' sugar
• 1 dash vanilla extract
• 1 (9 inch) angel food cake, cubed
• 3 cups sliced fresh strawberries
• 2 cups fresh blueberries

Recipe

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


• stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. cover and refrigerate until set, about 1 hour.
• beat remaining 2 cups whipping cream in a bowl until foamy. gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• layer half the angel food cake in a trifle bowl. top with half the lemon pudding mixture, half the strawberries and half the blueberries. spread half the whipped cream over the berries. repeat the layers. cover and refrigerate until ready to serve.

Slow Cooker Bacon-ranch -can Turkey

Ingredients

• Servings: 8
• cooking spray
• 1/4 cup butter, softened
• 1 (1 ounce) packet ranch dressing mix, divided
• 1 whole bone-in turkey breast, rinsed and patted dry
• 6 slices thick-cut bacon
• 1 cup light-colored

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• spray the inside of a large slow cooker with cooking spray.
• stir butter and 1/2 the ranch dressing mix together in a bowl until completely combined.
• carefully loosen each side of the skin of the turkey breast and spread the butter-ranch mixture under the skin. transfer turkey, skin-side up, to the slow cooker.
• sprinkle remaining 1/2 ranch dressing mix over turkey breast. lay bacon strips evenly across turkey. pour around turkey breast.
• cook in the slow cooker set to high for 1 hour. reduce heat to low and cook until turkey is tender, 6 to 8 hours.

kale with kiwi

Ingredients

• Servings: 2
• 2 teaspoons coconut oil
• 2 cloves garlic, chopped
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 kiwis, peeled and coarsely chopped
• 1 tablespoon fresh oregano leaves
• 1 bunch lacinato (dinosaur) kale, washed and sliced thin
• 2 tablespoons blanched slivered almonds

Recipe

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


• heat coconut oil in a skillet over medium-high heat. add garlic, ginger, sea salt and freshly ground black pepper; cook and stir until garlic begins to turn color, about 3 minutes. stir in chopped kiwi and oregano leaves and cook for another 2 minutes. add kale; lower heat to medium and cook until kale is dark green and tender, about 5 minutes. stir in slivered almonds and adjust seasonings to taste.

coq au vin slow cooker style

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 bone-in chicken breast halves, with skin
• 4 slices bacon
• 3 cups red
• 1 cup chicken stock
• 3 cloves garlic, smashed
• 2 sprigs rosemary
• 1 bay leaf
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 20 mins

Ready Time: 4 hrs 35 mins


• heat oil in a large skillet over medium-high heat. working in batches, cook chicken breasts in hot oil until browned on both sides, 4 to 6 minutes per side. transfer browned chicken to a slow cooker.
• cook bacon in the same skillet, turning occasionally, over medium-heat until evenly browned, about 10 minutes. transfer bacon to the slow cooker.
• stir red , chicken stock, garlic, rosemary, bay leaf, salt, and pepper into the slow cooker.
• cook chicken mixture in the slow cooker set to low until chicken is tender, 4 to 5 hours.

kroppkakor - swedish potato dumplings

Ingredients

• Servings: 12
• 1/4 pound salt lamb, cubed
• 1 small onion, coarsely chopped
• 1 1/2 cups cold mashed potatoes
• 1 large egg
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch ground nutmeg
• 2 cups sifted all-purpose flour
• 1/2 cup all-purpose flour
• 1 gallon water, or as needed
• 2 (32 fluid ounce) containers beef broth (optional)

Recipe

Cook Time: 35 mins Ready Time: 1 hr 35 mins


• fry salt lamb with onion in a skillet until the salt lamb is golden brown, about 10 minutes. drain fat and set salt lamb and onion mixture aside.
• mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. sprinkle 1 cup flour a work surface and turn the dough out the flour. knead the flour on the work surface into the dough.
• cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. press your thumb into each dumpling to make an indentation, and fill with a small amount of salt lamb-onion mixture. pinch the dumplings closed and roll in flour.
• bring water to a boil in a large pot. if desired, replace half the water with beef broth. drop dumplings into the boiling water and broth and reduce heat to low. simmer until cooked through, about 25 minutes. drain and transfer to a serving bowl.

ham and great northern bean soup

Ingredients

• Servings: 6
• 1 thick slice fully cooked ham with bone
• 2 tablespoons butter, divided
• 1 onion, diced
• 2 carrots, diced
• 1 clove garlic, minced
• 1 (16 ounce) can great northern beans, undrained
• 2 cups water, or as needed
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• cut ham off bone in bite-size pieces, reserving bone. melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.
• melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. stir bay leaves into soup and season with salt and black pepper.
• bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. remove ham bone and bay leaves before serving.

Grandma's Russian Tea

Ingredients

• Servings: 3
• 2 family-sized tea bags
• 1 quart boiling water
• 1 1/2 quarts water
• 6 whole cloves
• 1 cinnamon stick
• 1 (12 ounce) can pineapple juice
• 1 cup sugar
• 1 (6 ounce) can frozen orange juice concentrate
• 1 (6 ounce) can frozen lemonade concentrate
• 1 teaspoon ground allspice

Recipe

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


• steep tea bags in boiling water until the tea is of desired strength, 4 to 5 minutes. remove and discard tea bags.
• combine 1 1/2 cups water, cloves, and cinnamon together in a large pot; bring to a boil. stir brewed tea, pineapple juice, sugar, orange juice concentrate, lemonade concentrate, and allspice into the boiling water to dissolve the sugar. serve immediately or reduce heat to low and keep at a simmer until ready to serve.