Banana Pudding a la Magnolia Bakery

Ingredients

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (slightly green and the stem)
• 1 (12 oz.) box Nilla Wafers

Directions

1. In the stand mixer or in a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute.
2. Add the pudding mix and beat well - about 2 minutes.
3. Cover with cling film and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
4. In the stand mixer or in a large bowl, whip the heavy cream until stiff peaks form (about 5 minutes). Gently fold the pudding mixture into the whipped cream until no streaks of pudding remain.
5. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
6. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

- This dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works). 

Source
Magnolia Bakery

Chocolate Cream Pie

Ingredients

• 1 (9 inch) refrigerated pie crust, baked
• 3 egg yolks
• 1 ½ cups white sugar
• 4 tablespoons cornstarch
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 3/4 cups milk
• 1/4 cup Bailey's Irish Cream
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 cup frozen whipped topping, thawed

Directions

1. In a large mixing bowl, beat together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and Bailey's then stir gently.
2. Pour mixture into a medium saucepan and cook over medium-high heat, whisking constantly, until boiling (15-25 minutes).
3. Remove from heat.
4. Stir in butter and vanilla extract.
5. Cool slightly, then pour mixture into pie crust.
6. Chill overnight before serving. Garnish with whipped topping.

Notes
- Pour into four ramekins instead of pie shell for chocolate pots.

Source
https://www.allrecipes.com/recipe/15756/chocolate-cream-pie-ii/

Pepper Jelly-Cream Cheese Bites

Ingredients

• 1 can (8 oz) refrigerated crescent dinner rolls
• 4 oz (half of 8-oz package) cream cheese
• 2 tablespoons hot pepper jelly

Directions

1. Heat oven to 375°F. Spray 24 mini muffin cups with baking spray.
2. Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
3. Press 1 dough square into each miniature muffin cup.
4. Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
5. Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan.
6. Spoon 1/4 teaspoon jelly on top of each cup to serve.

Notes
- To easily cut cream cheese, freeze the block for 15 minutes until slightly firm, then cut into cubes

- For clean cuts, run a knife under hot water and dry with a paper towel between cuts.

- Swap the hot pepper jelly for bacon jam or another savory or sweet jam of your choice. For best results, serve bites warm or at room temperature.

Source
https://www.pillsbury.com/recipes/3-ingredient-pepper-jelly-cream-cheese-bites/9fbf8fe1-a7c5-4a8e-827d-7b4e6dee81c7

Thanksgiving Cranberry Sauce

Ingredients

• 1 cup water OR orange juice
• 1 cup white sugar
• ¼ teaspoon table salt
• 12 ounces (1 bag) cranberries, picked through for stems/spoiled berries and rinsed

Directions

1. Bring water (OR orange juice), sugar, and salt to boil in medium saucepan over high heat, stirring occasionally to dissolve sugar.
2. Stir in cranberries; return to boil.
3. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.
4. Cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Notes
- The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
- Take this to the next level by adding orange zest or cinnamon!

Source
https://www.americastestkitchen.com/recipes/1504-simple-cranberry-sauce

Cheesy Southwest Chicken and Rice Casserole

Ingredients

• 1 cup uncooked long-grain white rice or wild rice
• 1/2 can (15 oz) black beans, drained, rinsed
• 1/2 can (15 oz) red kidney beans, drained, rinsed
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup chicken or veggie broth (from 32-oz carton)
• 1 package boneless skinless chicken thighs OR boneless skinless chicken breasts
• 1 can (19 oz) red enchilada sauce
• 1 cup shredded Cheddar cheese (4 oz)

Directions

1. Heat oven to 375°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Layer rice, black beans, chili powder, garlic powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
4. Bake 50 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
5. Stir rice and beans around the pieces of chicken.
6. Sprinkle cheese over chicken. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Notes
- Serve with romaine + red onion + corn + lemon juice and sour cream
- Try using 1 can (19 oz) green chile enchilada sauce for a flavor twist.
- Jazz it up with a squeeze of lime, a sprinkle of fresh cilantro, diced avocado and taco sauce.

Source
https://www.pillsbury.com/recipes/cheesy-southwest-chicken-and-rice-casserole/648fbf0d-61d6-4403-8abc-26591602c57d

Easy Pork Tenderloin and Squash Sheet-Pan Dinner

Ingredients

• 2 pork tenderloins (1 to 1 1/4 lb)
• 1 medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)
• 1 medium sweet onion, cut into 1/2-inch wedges
• 1 large apple, unpeeled, cut into 12 wedges
• Dijon mustard
• Maple syrup
• Salt & pepper to taste

Directions

1. Heat oven to 450°F. Line 15x10x1-inch pan with foil.
2. In small bowl, mix rosemary, dijon, maple syrup, salt and pepper.
3. Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture. 3 In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork. 4 Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.

Notes

Source
https://www.pillsbury.com/recipes/easy-pork-and-squash-sheet-pan-dinner/b4ec18bd-2166-4a86-bd4d-856b0b3d49b1

Slow-Cooker Pumpkin Chili

Ingredients

• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (15 oz) cannellini beans, drained, rinsed
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 can (4.5 oz) chopped green chiles
• 1 1/2 cups vegetable broth (from 32-oz carton)
• 1/2 cup chopped onion
• 3 cloves garlic, finely chopped
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt

Directions

1. Spray 5-quart slow cooker with cooking spray.
2. Add ingredients to slow cooker; stir to combine. Cover; cook on High heat setting 3 1/2 to 4 hours or on Low heat setting 7 to 8 hours.

Notes
- Top with shredded Cheddar cheese, chopped green onions, sour cream or pepita seeds.

Source
https://www.pillsbury.com/recipes/slow-cooker-pumpkin-chili/baa6eba5-d3f7-4acc-8749-3e5963106a7e

Almost Marzetti's Slaw Dressing

Ingredients

• 2 cups mayonnaise
• 2⁄3 cup sugar
• 1⁄4 cup vinegar
• 2 tablespoons yellow mustard
• cabbage
• carrot
• salt

Directions

1. Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
2. Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl. Sprinkle lightly with celery salt and toss. While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely. (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.)
3. Cover and chill. Refrigerate unused portion of dressing for later use.

Source
https://www.food.com/recipe/almost-marzettis-slaw-dressing-29842

Halloween Spookghetti with Octopus Hot Dogs

Ingredients

• 1 package spaghetti noodles (or any other type of noodle)
• 1 tsp salt
• 1 tsp Americolor Food Coloring Americolor Food Coloring (we used Electric Purple)
• Hot Dogs

Directions

1. Preheat the oven to 350
2. Prepare noodles according to the package directions.
3. While the water is boiling and the noodles are cooking, add the food coloring. You may need to adjust your amount depending on your desired color.
4. Toss noodles with a little olive oil or top with cheese and sauce.
5. Prep the hotdogs - using a sharp paring knife, cut hot dogs in half. Cut the tentacles in the hot dog. You'll do this by cutting four long slits 2/3 the length of the hot dog. Place the hot dogs on a greased baking sheet. Spread the tentacles out to help it stand up.
6. Bake in the oven for 10-15 minutes, until they are starting to brown. Place atop your Spookghetti and enjoy!!!!

Notes
- Try purple, green, red or orange for the noodles

Source
http://blog.gygi.com/blog/2017/10/28/halloween-spookghetti-hot-dog-octopus/

Pumpkin Spice Bundt Cake

Ingredients

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs at room temperature
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 cups pumpkin purée 
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Directions

1. Preheat 325 degrees F. 
2. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside. 
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes.
4. Add the oil and vanilla and beat on medium until combined, about 30 seconds.
5. Add the pumpkin filling and mix until combined, about another 30 seconds.
6. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
7. Pour the batter into your bundt pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 50 minutes. 
8. Let the cake cool completely before turning it on to a cake plate.

Notes
- Top with glaze

Source
https://cakebycourtney.com/pumpkin-bundt-cake-with-butter-rum-sauce/#recipe-section

Pineapple Slaw

Ingredients

• 1 cup diced pineapple 
• 4 cups shredded cabbage
• 2 cups carrots, peeled & shredded
• ¼ cup chopped green onions
• ¼ cup chopped cilantro 
• ¼ cup Organic Apple Cider Vinegar
• 2 tablespoons Olive Oil 
• 2 teaspoons Organic Wildflower Honey
• Salt, to taste
• Ground Black Pepper, to taste

Directions

1. In a large bowl, combine pineapple, cabbage, carrot, green onion, and cilantro.
2. In a separate medium bowl, whisk together apple cider vinegar, olive oil, honey, salt and pepper. Toss with cabbage mixture and refrigerate.

Source
https://www.aldi.us/en/recipes/better-for-you/main-dishes/honey-garlic-pulled-chicken-with-pineapple-slaw/

Sloppy Joe Biscuit Casserole

Ingredients

• 1 lb lean (at least 85%) ground meat
• 1 medium onion, diced
• 3 coves garlic, mincd
• 1 green bell pepper, diced
• 1 can (15 oz) sloppy joe sauce
• 3/4 cup shredded sharp Cheddar cheese 
• 1 can (16.3 oz) Flaky Layers refrigerated Buttermilk biscuits

Directions

1. Heat oven to 350°F.
2. In 10-inch nonstick skillet, cook ground meat, onion, garlic and bell pepper over medium-high heat 6 to 8 minutes, stirring frequently, until meat is no longer pink and vegetables are tender; drain.
3. Stir in sloppy joe sauce. Heat to simmering over medium heat, stirring frequently.
4. Remove from heat; stir in cheese until melted.
5. Separate dough into 8 biscuits; separate each biscuit into 2 layers, making a total of 16 biscuit rounds.
6. Transfer hot ground meat mixture into an ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuit dough rounds on top of beef mixture, slightly overlapping.
7. Bake 23 to 27 minutes or until biscuits are thoroughly baked and golden brown.

Notes
- Try it with more veggies or cornbread biscuits

Source
https://www.pillsbury.com/recipes/sloppy-joe-casserole/89b82488-7f2c-4c63-be7f-94a06ad137bf

Crispy Smashed Potatoes

Ingredients

• 1-2 pounds baby potatoes
• olive oil
• Lowry's Seasoning or kosher salt

Directions

1. Place baby potatoes in a pot of water, bring to a boil and cook for 20 minutes or until fork tender.
2. Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point).
3. Place the potatoes on a cutting board or work surface and using the bottom of a cup, press down firmly to smash the potato making sure it doesn’t come apart.
4. Heat a large sauce pan over medium high heat and cover the bottom of the pan with a thin layer of oil. 
5. Place the potatoes in the saute pan, sprinkle with salt and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.

Notes
- Cooking method can easily be swapped to steam potatoes in the microwave, smash them, lightly cover in oil and seasoning/salt and then roast in the oven.
- Dipping sauce: 2 Tbsp Dijon + 3 Tbsp Maple Syrup + Dash of salt

Source
https://weelicious.com/crispy-smashed-potatoes-recipe/

No Bake Golden Oreo Lemon Dessert

Ingredients

• 36 Golden Oreos, divided
• 3 tablespoons butter, melted
• 1 box 3.4 ounces INSTANT lemon or vanilla pudding
• 1 cup milk
• 4 cups whipped topping about 12 ounces, from two 8-ounce packages, regular
• 1 cup lemon curd

Directions

1. Place cookies in a food processor, PULSE until coarsely crushed. Pour in melted butter and PULSE to combine cookie crumbs with the melted butter. Note: this is not a crust in the traditional sense. It’s loose and not compacted.
2. Add pudding mix and milk to a medium sized bowl. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan. 
3. Sprinkle half of the remaining cookie mixture over pudding layer. Reserve the rest for the topping.
4. Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
5. Spread remaining whipped topping over the curd mixture.
6. Sprinkle with remaining cookies.
7. Cover with plastic wrap and refrigerate at least 8 hours before serving.

Source
https://www.crazyforcrust.com/bake-golden-oreo-lemon-dessert/

Taco Salad Dressing

Ingredients

• 1/2 cup sour cream
• 1/2 cup salsa
• 1/4 cup ranch dressing
• Juice from 1 lime
• 1/4 tsp garlic powder
• 1/4 tsp chili powder 

Cinnamon Apple Whipped Pudding Layered Dessert

Ingredients

• 30 Benton's Caramel Apple Crèmes (the whole pack)
• 4 Tablespoons Countryside Creamery Pure Irish Butter, melted
• 1 pkg. (3.4 oz) Baker's Corner Instant Vanilla Pudding Mix
• 1 cup Friendly Farms Whole Milk
• 2 tubs (8 oz. each) Friendly Farms Regular Whipped Topping, thawed
• 1 can (14.5 oz.) Sweet Harvest Fried Apples with Cinnamon
• 2 Tablespoons Berryhill Caramel Ice Cream Topping (for drizzle)

Directions

1. Place cookies in a food processor, PULSE until coarsely crushed. Pour in melted butter and PULSE to combine cookie crumbs with the melted butter;
2. Place 1/3 of the cookie mixture in the bottom of 9x9 inch pan. Set aside.
3. In a medium bowl, combine vanilla pudding mix and milk. Whisk until smooth and let it rest for two minutes. Fold in one cup of whipped topping. Spread pudding mixture over the cookie layer. Let stand for five minutes or until thickened.
4. Sprinkle 1/3 of the cookie mixture over the pudding layer. (There should still be 1/3 of the cookie mixture remaining).
5. Gently combine 1 can of fried apples with 1 cup of whipped topping. Spread apple mixture over the cookie layer.
6. Sprinkle final 1/3 of the cookie mixture over the fried apple layer.
7. Spread one cup of whipped topping over the dessert.
8. Drizzle Caramel Ice Cream Topping on top.
9. Cover and refrigerate 6-8 hours or until firm.

Inspo Source
https://www.crazyforcrust.com/bake-golden-oreo-lemon-dessert/

Chewy Cookie Bars

Ingredients

• 2 cups + 2 Tablespoons all-purpose flour
• 1/2 tsp. kosher salt
• 1/2 tsp. baking soda
• 12 Tablespoons unsalted butter, melted and then cooled to room temperature
• 1 cup packed light brown sugar
• 1/2 cup sugar
• 1 large egg + 1 large egg yolk
• 2 tsp. pure vanilla extract
• 2 cups mix-ins (chocolate chips, PB chips, nuts, etc.)

Directions

1. Preheat oven to 325° F. Line a 9" x 13" metal baking pan (do not use a glass pan for this recipe) with heavy duty foil, letting the excess hang over the edges of the pan on the long sides of the pan. Lightly spray the foil-lined pan with non-stick spray.
2. In a medium bowl, whisk together flour, salt, and baking soda; set aside.
3. In a large bowl, whisk together melted butter, brown sugar, and sugar until combined. Add egg, egg yolk, and vanilla. Whisk until well combined.
4. Fold dry ingredients into the wet mixture. When about half-way combined, add mix-ins (chocolate chips, nuts, etc.) and continue to fold until just combined. Do not over mix.
5. Transfer mixture to prepared pan. This will be very thick. Press evenly into pan using the spatula and/or your fingertips. If desired, sprinkle a few more chocolate chips over the top, pressing them in a bit.
6. Bake for about 234 minutes or so, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over bake. 
7. Remove pan to wire rack to cool to room temperature. Cut around perimeter of pan to loosen, and then lift bars from pan using the foil overhangs. Transfer to cutting board and cut into squares with a knife or rigid pastry cutter.

Notes
- To double this recipe: Double the ingredients and follow the instructions, baking the bars in a 13x18 pan. The dough will be thick when mixing all of the ingredients, and there will be alot of it. Spread dough evenly into the pan. Bake at 325°F for 29 to 30 minutes, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over bake.

Source
https://www.afarmgirlsdabbles.com/chewy-chocolate-chip-cookie-bars/

Peanut Chicken Sheet-Pan Dinner

Ingredients

• 1/4 cup creamy peanut butter
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
  
• 1/2 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, grated
• 1 lb boneless skinless chicken tenders
• 3 cups fresh broccoli florets
• Fresh lime, chopped peanuts, or diagonally sliced green onions, if desired

Directions

1. Heat oven to 400°F. 
2. Spray sheet pan with cooking spray.
3. In large bowl using a whisk, combine the peanut butter, water, soy sauce, vinegar, ginger and garlic.
4. Add chicken and broccoli to bowl; toss to coat.
5. Spoon chicken mixture evenly onto sheet pan.
6. Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender.
7. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.

Notes
- If you don’t have apple cider vinegar, use rice vinegar or white vinegar. You can use 1 pound of chicken breasts cut into smaller pieces in place of the chicken tenders.

Source
https://www.pillsbury.com/recipes/peanut-chicken-sheet-pan-dinner/ad39aced-1586-4e8e-b8d6-e9df7e6b057d

Stuffed Zucchini Boats

Ingredients

• 2 medium zucchini, washed
• 1 pound ground turkey
• 1/4 tsp baking soda
• 1 Tablespoon water
• 1 yellow onion finely diced
• Spice blend of choice (Mexican, Italian, etc.)
• 2 Tablespoons tomato paste
• 3/4 cup shredded cheese of choice
• Cooking spray

Directions

1. Preheat oven to 400°F
2. Prep ground meat with baking soda + water 
3. Sauté onion until soft
4. Add spice blend, stir and sauté for 1-2 min
5. Add tomato paste
6. Add ground meat, cook until no pink remains
7. Remove the pan from the heat and stir in 1/2 of the cheese
8. Slice zucchini lengthwise and scoop out the center to create a shell and place into a greased baking dish.
9. Fill each zucchini with 1/4 of the beef mixture and top with remaining cheese
10. Cover baking dish with aluminum foil
11. Bake for 25 minutes or until zucchini is soft and cheese is bubbly

Notes
- Serves 2-3

Keto Cream Cheese Frosting

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)
• pinch of salt

Directions

1. In stand mixer with the paddle attachment, cream the butter and cream cheese together until fully combined.
2. Add the sweetener, vanilla extract and salt and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air. 
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy. 
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.

Source
https://www.ibreatheimhungry.com/keto-cream-cheese-frosting-low-carb/

Keto Coconut Cake Recipe

Ingredients

• Unsalted butter for pan 4 large eggs
• 1 cup canned coconut milk, unsweetened, full fat (before opening, shake it up well)
• 1/2 cup sugar or Swerve or other sweetener for baking
• 1 tablespoon vanilla extract
• 3/4 cup coconut flour (84 grams)
• 1/4 teaspoon kosher salt
• 1 tablespoon baking powder

Directions

1. Preheat oven to 350 degrees
2. Prep an 8-inch round cake pan with cooking sray and parchment paper.
3. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, sweetener and vanilla.
4. Whisk in the coconut flour, kosher salt and baking powder. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
5. Using a rubber spatula, transfer the batter to the prepared cake pan. Smooth the top out.
6. Bake until the edges are golden brown and pull away from the pan, about 35-40 minutes. The cake will not brown on the top. 
7. Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool at least 15 more minutes before slicing.

Notes
-  If you want to make this a chocolate cake, use 1 full can of full fat coconut milk and add 1/2 cup cocoa powder.

Source
Marsha

Best Baked Sweet Potatoes

Directions

1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Prick with fork 3-4 times. Place potatoes on a plate and microwave until potatoes yield to gentle pressure and centers register 200 degrees, 6 to 9 minutes, flipping potatoes every 3 minutes.
3. Wrap a rimmed baking sheet with aluminum foil, set a wire rack on top, spray rack with vegetable oil spray.
4. Using tongs, transfer potatoes to the prepared rack and bake for 1 hour (exteriors of potatoes will be lightly browned and potatoes will feel very soft when squeezed). 
5. Slit each potato lengthwise; using a clean dish towel, hold ends and squeeze slightly to push flesh up and out.

Source
https://www.cooksillustrated.com/recipes/9903-best-baked-sweet-potatoes

Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 4 oz. block cream cheese, softened
• 4 large eggs
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• (8 oz. lemon low-fat yogurt
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°
2. Prep 10-inch bundt pan with cooking spray and parchment paper
3. Beat first three ingredients at medium speed until well-blended
4. Add eggs one at a time, beating well after each addition
5. Lightly spoon flour into dry measuring cups; level with a knife
6. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well
7. Combine remaining flour, baking powder, baking soda, and salt
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture
9. Fold in blueberry mixture and vanilla
10. Pour cake batter into pan. Bake at 350° for 1 hour and 10 minutes
11. Cool cake in pan 10 minutes; remove from pan
12. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Notes
- Add lemon zest to batter for punched up lemon flavor

Source
Marsha/Cooking Light

Elote Cauliflower with Crema

Cauliflower

• 1 head fresh cauliflower, rinsed and chopped
• 2-4 Tbsp avocado or olive oil
• 2.5 Tablespoons Everything But The Elote Seasoning Blend (Trader Joe's)

1. Preheat oven to 450 °F and line a baking sheet with parchment paper
2. Add oil and elote seasoning to a large mixing bowl, whisk to combine
3. De-stem and rough chop cauliflower (use a scissor to cut florets down into bit sized pieces)
4. Place into a colander and rinse
5. Turn out into the mixing bowl with the seasoning blend
6. toss to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 20 - 25 min

Sauce

• 1/4 cup Mayonnaise
• 1/4 cup Sour cream
• 1 Tablespoon Lime juice
• 1 Teaspoon garlic powder (or 2 fresh garlic cloves, grated)

1. Combine mayonnaise, sour cream, lime juice, garlic and cayenne pepper in a small bowl.

Small Batch Blondies

Ingredients

• 3 tablespoons unsalted butter, melted
• 1/2 cup brown sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla
• 1/4 teaspoon fine sea salt
• 1/2 cup flour
• 1/4 teaspoon baking powder
• Optional: 1/4 cup chocolate chips, raisins or nuts

Directions

1. Preheat the oven to 350°F and ensure a rack is in the middle position of the oven.
2. Line a loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.
3. In a medium bowl, stir together melted butter and brown sugar until well blended. 
4. Add the vanilla and salt, and stir to combine.
5. Next, add in the egg yolk; stir to combine.
6. Sprinkle the flour and baking powder evenly on top and fold it together. Do 50 brisk strokes with a wooden spoon to incorporate the flour and activate the gluten.
7. Finally, stir in any additions, like chocolate chips and nuts (if using).
8. Bake for 17-19 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for.
9. Let the blondies cool in the pan, and then slice into 4 pieces (or 8 small pieces) and serve.

Notes
You can use light or dark brown sugar with this recipe.  Please refrain from adding the entire egg--your blondies will be cakey instead of chewy and gooey.

Source
https://www.dessertfortwo.com/perfect-blondies/

Best Taco Meat

Ingredients

• 1 tablespoon water 
• ¼ teaspoon baking soda 
• 12 ounces 90 percent lean ground beef (or ground turkey/chicken)
• 1 tablespoons vegetable oil
• 1 onion, chopped fine
• 1 ½ tablespoons chili powder
• 1 ½ tablespoons paprika
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 2 ounces cheddar cheese, shredded (1/2 cup)

Directions

1. Combine water and baking soda in large bowl.
2. Add ground meat and mix until thoroughly combined. Set aside.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
4. Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
5. Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes.
6. Add ground meat mixture and cook, using wooden spoon to break meat into pieces until beef is no longer pink, 5 to 7 minutes.
7. Turn off heat, stir in cheddar until cheese has melted and mixture is homogeneous.

Source
https://www.cooksillustrated.com/recipes/11068-crispy-tacos-tacos-dorados?incode=MCSCD00L0&ref=new_search_experience_1

Cheerwine Cherry Cobbler

Ingredients

• For the Filling:
• 1 to 2 pounds fresh cherries, pits and stems removed
• 2 (12 ounce) Cheerwine sodas — regular, not diet
• ½ teaspoon cocoa
• ½ teaspoon almond extract
• For the Topping:
• 1 cup self-rising flour
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 egg, slightly beaten
• 1 tablespoon cornstarch
• ½ stick unsalted butter, melted

Directions

1. Preheat oven to 350º and grease a 2 quart casserole-baking dish.
2. Place cherries in a colander and rinse under cold running water. Remove stems and pits. Half the cherries for best results. 
3. Place cherries in a small sauce pot over medium heat.
4. Add 2 bottles of Cheerwine.
5. Add cocoa and stir well. 
6. Simmer until syrup has reduced to about one cup liquid. 
7. Remove from heat and stir in almond extract. 
8. Pour the cooked cherry mixture into the prepped casserole dish. 
9. Sift flour and cornstarch into a large mixing bowl.
10. Add brown sugar and granulated sugar. Whisk dry ingredients together. 
11. Add one whole egg to center of dry ingredients and stir until ingredients are mixed well and crumbly. Use your fingers and break apart any large lumps that may have formed.
12. Spread the topping evenly over the cherries.
13. Melt the butter and drizzle over the topping.
14. Bake at 350º degrees for about 30 minutes
15. Remove from oven and place on wire rack to cool.

Notes
- Serve warm, topped with ice cream or whipped topping if desired.

Source
https://www.ourstate.com/cheerwine-cherry-cobbler/

Yum Yum Sauce

Ingredients

• 1 cup mayo (Duke's)
• 1/4 cup ketchup
• 2 teaspoons rice vinegar
• 2 teaspoons granulated white sugar
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp onion powder
• 1-2 tablespoons water

Directions

1. In a mixing bowl, combine all the ingredients except water. Stir to combine. Taste and if needed add more hot sauce or salt and pepper—whatever you think it needs.
2. Then thin to your desired consistency with water.
3. Store in a container with a lid in a refrigerator when not using.

Peach Cream Cheese Frosting

Ingredients

• 2 8-ounce packages cream cheese, softened
• 2 sticks salted butter, softened
• 2 pounds powdered sugar
• 1 teaspoon pure vanilla extract
• 3 peaches
• 2 T granulated sugar

Directions

1. Start by preparing the peaches. Wash and pit the peaches but leave the skins on for added color.
2. Add the peaches and 2 T of granulated sugar to a blender and process until smooth. You should have about 2 cups of peach puree.
3. Pour puree into a saucepan over medium-high heat and cook, stirring constantly until it has reduced down to a thick paste or ½ cup in finished volume. Let cool completely.
4. Add the softened cream cheese and butter to the bowl of an electric mixer and beat with a paddle to combine. Add the powdered sugar a bit a time, scraping down the sides as needed.
5. Once all of the powdered sugar has been incorporated, add the vanilla and the cooled peach paste and continue to beat on high for another minute until the frosting is fluffy.

Notes

Source
https://thepeachtruck.com/blogs/the-peach-truck-kitchen/old-fashioned-peach-cake-with-peach-cream-cheese-frosting

Easy Hot Chocolate

Ingredients

• 2 Tbsp Droste Cocoa Powder
• 2 Tbsp sugar/sweetener
• 1/4 tsp vanilla extract
• Splash of water
• 1 cup milk or any combination of milk, half-and-half, coconut milk or cream

Directions

• Mix together Cocoa Powder, sugar and vanilla 
• Add enough water to stir to a paste
• Add one cup hot or cold milk, stir well and serve

Notes
- Try different flavor extracts

Source
Droste box

Cheesy Meatball Sliders

Ingredients

• 12 Italian meatballs (or 2-3 meatballs per person)
• 1 (24 ounce) jar marinara sauce (divided)
• 12 Hawaiian rolls
• 1 cup shredded Mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 3 Tablespoons butter (melted)
• 1/2 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese

Directions

1. Heat oven to 375.
2. Place frozen meatballs in a skillet with 1 1/2 cups marinara sauce. Cook on medium high heat until the meatballs are heated through and covered in sauce.
3. While the meatballs are simmering, cut the rolls in half leaving them attached.
4. Place the bottom section of the rolls in a lightly greased 9 x 13 inch pan.
5. Place a cooked meatball that is covered in marinara sauce on each roll.
6. Sprinkle Mozzarella cheese and Parmesan cheese over all of the meatballs.
7. Place the top part of the rolls on top (they should still be attached to each other).
8. Combine melted butter, shredded Parmesan, minced garlic (or garlic salt) and Italian seasoning together in a small bowl.
9. Baste the top of the rolls with the buttery mixture then sprinkle with grated Parmesan cheese.
10. Cover the pan loosely with foil and bake for 8 minutes then remove foil and bake an additional 4 minutes.

Notes
- Try different flavor combos

Source
https://www.sixsistersstuff.com/recipe/cheesy-meatballs-sliders/

Slow Cooker Hawaiian Meatballs

Ingredients

• 1 (24 ounce) pkg. precooked frozen meatballs
• 1 (20 ounce) can pineapple chunks (drain and reserve juice)
• 3 bell peppers (large diced)
• 1 cup brown sugar
• 3 Tablespoons cornstarch
• 2/3 cup apple cider vinegar
• 2 Tablespoons soy sauce

Directions

1. Spray a slow cooker with nonstick cooking spray.
2. Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), and bell pepper chunks.
3. In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
4. Pour sauce in slow cooker and mix everything to combine.
5. Cover and cook on low for 3-4 hours or until heated through.
6. Serve over cooked rice.

Notes
- We like to eat these Hawaiian meatballs over rice for dinner, but you could easily serve them plain as an appetizer.

Source
https://www.sixsistersstuff.com/recipe/slow-cooker-hawaiian-meatballs-recipe/

Duchess Potato Casserole

Ingredients

• 3 ½ pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick (NOT CUBED)
• ⅔ cup half-and-half
• 1 large egg, separated, plus 2 large yolks
• Salt and pepper
• Pinch nutmeg
• 10 tablespoons unsalted butter, melted

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Grease (with butter) 13 by 9-inch baking dish.
3. Place potatoes in large saucepan and add cold water to cover by 1 inch.
4. Bring to simmer over medium-high heat. Adjust heat to maintain gentle simmer and cook until paring knife can be slipped into and out of centers of potatoes with no resistance, 18 to 22 minutes.
5. Drain potatoes.
6. While potatoes cook, combine half-and-half, 3 egg yolks, 1 3/4 teaspoons salt, 1/2 teaspoon pepper, and nutmeg in bowl. Set aside.
7. Place now-empty saucepan over low heat; set ricer or food mill over saucepan. Working in batches, transfer potatoes to hopper and process.
8. Using rubber spatula, stir in 8 tablespoons melted butter until incorporated.
9. Stir in reserved half-and-half mixture until combined.
10. Transfer potatoes to prepared dish and smooth into even layer.
11. Combine egg white, remaining 2 tablespoons melted butter, and pinch salt in bowl and beat with fork until combined.
12. Pour egg white mixture over potatoes, tilting dish so mixture evenly covers surface.
13. Using flat side of paring knife, make series of 1/2-inch-deep, 1/4-inch-wide parallel grooves across surface of casserole. Make second series of parallel grooves across surface, at angle to first series, to create crosshatch pattern.
14. Bake casserole until golden brown, 25 to 30 minutes, rotating dish halfway through baking. Let cool for 20 minutes. Serve. 

Notes
- To make this dish easier to pull off, skip the piping and baked the mashed potatoes in a baking dish. To give the casserole a crisp, golden brown, attractive finish, coat the top with a mixture of butter and egg whites and then scored the surface with a paring knife before baking.

- TO MAKE AHEAD: At end of step 3, wrap dish in plastic wrap and refrigerate for up to 24 hours. To serve, top and score casserole as directed in step 4 and bake in 375-degree oven for 45 to 50 minutes.

Source
- https://www.americastestkitchen.com/recipes/10219-duchess-potato-casserole

- https://www.youtube.com/watch?v=dgqYb9LcUSk

Parmesan-Lemon Chicken Bake

Ingredients

• 1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
• 1 cup uncooked regular long-grain white rice
• 2 1/2 - 3 cups low sodium chicken broth (from 32-oz carton)
• 1 1/2 cups shredded Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. In baking dish, mix all ingredients well.
3. Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
4. Let stand 10 minutes before serving.

Notes
- Garnish with additional grated lemon peel, chopped fresh chives or chopped fresh Italian (flat-leaf) parsley, if desired.

Source
https://www.pillsbury.com/recipes/parmesan-lemon-chicken-bake/f27858b6-5211-4c94-acff-18d0c70c7b72

Lemoniest Lemon Bars

Ingredients
Crust

• 1 cup (5 ounces) all-purpose flour
• ¼ cup (1 3/4 ounces) granulated sugar
• ½ teaspoon salt
• 8 tablespoons unsalted butter, melted

Filling

• 1 cup (7 ounces) granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons cream of tartar
• ¼ teaspoon salt
• 3 large eggs plus 3 large yolks
• 2 teaspoons grated lemon zest plus
• 2/3 cup lemon juice (4 lemons)
• 4 tablespoons unsalted butter, cut into 8 pieces

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. 
3. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir until combined.
4. Transfer mixture to prepared pan and press into even layer over entire bottom of pan (do not wash bowl).
5. Bake crust until dark golden brown, 19 to 24 minutes, rotating pan halfway through baking.

FOR THE FILLING

1. While crust bakes, whisk sugar, flour, cream of tartar, and salt together in now-empty bowl.
2. Whisk in eggs and yolks until no streaks of egg remain.
3. Whisk in lemon zest and juice.
4. Transfer mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 160 degrees, 5 to 8 minutes.
5. Off heat, stir in butter. Strain filling through fine-mesh strainer set over bowl. 
6. Pour filling over hot crust and tilt pan to spread evenly. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. (Filling around perimeter of pan may be slightly raised.)
7. Let bars cool completely, at least 1½ hours. Using foil overhang, lift bars out of pan and transfer to cutting board.
8. Cut into bars, wiping knife clean between cuts as necessary.

Notes
- The pat-in-the-pan crust is made with melted—not cold—butter and can therefore be stirred together instead of requiring a food processor.

Source
https://www.americastestkitchen.com/recipes/10616-best-lemon-bars

https://www.youtube.com/watch?v=fUinvtDigVk

Easy Like Sunday Morning Pancakes

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• ¼ cup plus 1 teaspoon vegetable oil
• 1 ½ cups milk
• ½ teaspoon vanilla extract

Directions

1. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl.
2. In second medium bow whisk eggs and ¼ cup oil until well combined.
3. Whisk milk and vanilla into egg mixture.
4. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour).
5. Let batter sit for 10 minutes before cooking.
6. Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet.
7. Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round.
8. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.
9. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer.
10. Repeat with remaining batter, using remaining ½ teaspoon oil as necessary.

Notes
- The pancakes can be cooked on an electric griddle set to 350 degrees.

- Want tender, fluffy, flavorful pancakes that are simple to make using pantry-friendly ingredients and basic kitchen tools (no appliances)? To make them tall and fluffy, prep a thick batter by using a relatively small amount of liquid and lots of baking powder and mixing it minimally. Sugar, vanilla, and baking soda provided sweetness, depth, and saline tang, respectively.

Source

Orange-Almond Compound Butter

Ingredients

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons grated orange zest
• 2 teaspoons honey
• ¼ teaspoon almond extract
• ⅛ teaspoon salt

Directions

1. Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute.
2. Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter.
3. Let mixture stand for 2 minutes. Whisk until smooth.

Notes
- Makes ½ cup
- Time: 10 minutes
- Melting a portion of the butter and whisking in more that was cold made the final result spreadable. Adding orange zest to the warm melted butter extracted all its flavor compounds. The water in the honey and butter dissolved the salt and ensured that the condiment was evenly seasoned.

Source
https://www.cooksillustrated.com/recipes/10907-orange-almond-butter

- Alternative Flavor Combos -

Pumpkin Spice Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt

Ginger-Honey Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• 1 teaspoon grated fresh ginger
• ⅛ teaspoon salt

Cake Mix Cookies

Ingredients

• 1 (15.25-ounce) box of cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• Optional: bonus ingredients (cream cheese, sprinkles, white chocolate chips, or powdered sugar, depending on the recipe)

Directions

Carrot Cake Cookies

1. Beat together 2 eggs and 1/2 cup vegetable oil.
2. Sift 1 (15.25-ounce) box carrot cake mix into the wet ingredients; combine until a dough forms.
3. Scoop dough into 2-tablespoon portions and toss in a bowl filled with 1 cup powdered sugar until generously coated.
4. Arrange on parchment-lined baking sheets.
5. Bake at 350°F for 10-15 minutes, or until set.

Gooey Butter Cookies

1. Beat 2 eggs, 8 ounces softened cream cheese, and 1/2 cup vegetable oil with an electric mixer.
2. Sift 1 (15.25-ounce) box of yellow cake mix into the wet ingredients; combine until a dough forms.
3. Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets.
4. Bake at 350°F for 10-15 minutes, or until set.

Notes
Bake for 10 min for 2 Tbsp cookies
Bake for 15 min for 3 Tbsp cookies

Source
https://www.thekitchn.com/cake-mix-cookies-264244

https://tasty.co/recipe/lemon-crinkle-cake-mix-cookies

Cheesy Potato Casserole

Ingredients

• 1 pint (2 cups) sour cream
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup butter, melted
• 1 tablespoon garlic salt
• 1 cup chopped onions
• 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed
• 2 cups shredded Cheddar cheese (8 oz)

Directions

1. Heat oven to 350°F.
2. In large bowl, combine sour cream, condensed cream of chicken soup, melted butter, garlic salt, onions, frozen shredded hash brown potatoes, and shredded Cheddar cheese.
3. Stir until well blended.
4. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
5. Bake 45 minutes.

Notes

- Sprinkle the top with chopped green onion or a handful of finely chopped parsley or other fresh herbs before serving.

- For a twist, try 1 bag (32 oz) frozen southern-style diced hash brown potatoes instead of country-style shredded hash brown potatoes. Their chunkier texture holds up well whether baked or slow cooked, and they’re a good partner as a side dish to roasted meats.

Source

https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4

Alton Brown: Rice

Ingredients

• 2 cups rice (long grain)
• 3 cups water
• 2 tablespoons butter
• heavy pinch salt

Directions

1. Bring water to a boil in an electric kettle
2. In a 2-3 qt sauce pan over med-high heat sauté/toast rice with butter and salt. Evenly coat all grains of rice with butter until it smells like popcorn
3. Turn heat to low/simmer
4. Add all of the water to the pot, place lid on immediately
5. Let cook for 20 min
6. Fluff with a fork
7. With the heat off and the lid off, allow to settle for 5-10 minutes

Notes
- DO NOT STIR WITH A SPOON
- Reheat with the water and wet paper towel in the microwave trick

Source
https://www.youtube.com/watch?v=9Qe-7tuMOIY&t=385s

Cheesy Corn Casserole

Ingredients

• 1 package (12 oz) frozen whole kernel sweet corn
• 1 can (14.75 oz) cream-style corn
• 1 cup sour cream
• 1/3 cup butter or margarine, melted
• 1 pouch (6.5 oz) cornbread & muffin mix
• 1 cup shredded Cheddar cheese (4 oz)
• 8 slices bacon, crisply cooked and crumbled (optional)

Directions

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray. 
3. In medium bowl, mix frozen sweet corn, cream-style corn, sour cream and melted butter.
4. Add muffin mix; stir to combine. 
5. Spread mixture in baking dish.
6. Bake 35 to 45 minutes or until light golden brown. 
7. Top with bacon and cheese.
8. Bake 5 to 10 minutes longer or until cheese is melted.
9. Let stand 5 minutes before serving.

Notes
- An easy way to crumbled bacon is to cut the bacon into 1/2-inch pieces before cooking.

Source
https://www.pillsbury.com/recipes/bacon-cheddar-corn-casserole/83ce74cd-9a94-47de-81a6-17fe3145e92a

Absolute Best Baked Potatoes

Ingredients

• 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
• 1 tablespoon vegetable oil
• Salt & pepper

Directions

1. Adjust oven rack to middle position
2. Heat oven to 450 degrees
3. Wash yo spuds, set on a dish towel
4. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened
5. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour
6. Remove potatoes from oven and brush tops and sides with vegetable oil
7. Return potatoes to oven and continue to bake for 10 minutes
8. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste.
9. Serve immediately.

Notes
- DO NOT BRUSH WITH BUTTER (butter has water and will make the skin soggy)

- Try them with Herbed Goat Cheese Topping.

Combine all of the following in a food processor:

• 4 oz goat cheese
• 2 tablespoons evoo
• 2 tablespoons fresh parsley
• 1 tablespoon shallots
• 1/2 tsp lemon zest
• salt and pepper to taste

Source
https://www.youtube.com/watch?v=Vr-o01qiRYI

https://www.americastestkitchen.com/recipes/8654-best-baked-potatoes?sqn=CtRev7vpcSn07eG2/1J/U04tLWShwB9Es5Xl8I/TATc%3D%0A

Blueberry Grilled Cheese

Ingredients

• 1 cup blueberries
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 4 slices bread
• 1 cup baby spinach (optional)
• 2 slices havarti 

Directions

1. Heat blueberries, vinegar, and brown sugar in a saucepan over medium heat, bring to a boil for 5 minutes. 
2. Strain and set aside. 
3. Layer half of havarti and spinach leaves onto one slice of wheat bread. 
4. Spread blueberry mixture over spinach. 
5. Top with remaining havarti.
6. Place another bread slice over cheese. 
7. Heat a skillet over medium heat and cook sandwich on each side for 2-3 minutes, or until cheese is melty.

Notes
- It's good!

Source
- Pepperidge Farm Insta

Chocolate Chip Cheesecake Brownies

Ingredients

• 1 package (16 oz) Pillsbury Place & Bake refrigerated chocolate fudge brownies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1/3 cup semisweet chocolate chips

Directions

1. Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
2. Press brownies evenly in bottom of pan.
3. Bake 20 to 23 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
4. In medium bowl, beat cream cheese, sugar and egg with electric mixer until smooth. Stir in chocolate chips, reserving 1 tablespoon to sprinkle on top. Spread cheesecake mixture over brownie base; top with remaining 1 tablespoon chips.
5. Bake 24 to 29 minutes or until center is set. Cool 30 minutes. Refrigerate about 3 hours or until well chilled.
6. Remove bars from pan; cut into 4 rows by 4 rows to serve.

Notes
- For clean cuts, run a knife under hot water to warm the blade. Wipe the blade with a damp cloth between cuts.
- Line the baking pan with foil for easy removal of the brownies for cutting. Store bars covered in refrigerator.
- Try making these cheesecake brownies with Pillsbury™ Place & Bake™ refrigerated marshmallow brownies or Pillsbury™ Place & Bake™ refrigerated peanut butter chip brownies.

Source
https://www.pillsbury.com/recipes/chocolate-chip-cheesecake-brownies/11176454-33f1-4cf3-89f9-c58f3a39dbd8

Sour Orange Pie

Ingredients

CRUST

• 5 ounces animal crackers
• 3 tablespoons sugar
• Pinch salt
• 4 tablespoons unsalted butter, melted

FILLING

• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 2 teaspoons grated lemon zest
• 1 teaspoon grated orange zest 
• 6 tablespoons (3 oz.) frozen orange juice concentrate, thawed (Minute Maid Original Frozen)
• 6 tablespoons (3 oz.) lemon juice
• Pinch salt

WHIPPED CREAM

• ¾ cup heavy cream, chilled
• 2 tablespoons sugar
• ½ teaspoon grated orange zest

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 325 degrees.
2. Process animal crackers, sugar, and salt in food processor until finely ground, about 30 seconds.
3. Add melted butter and pulse until combined, about 8 pulses. 
4. Transfer crumbs to 9-inch pie plate.
5. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate.
6. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. 
7. Let cool completely, about 30 minutes.

FOR THE FILLING

1. Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust. 
2. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes.
3. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.  

FOR THE WHIPPED CREAM

1. Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes.
2. Slice chilled pie and serve with whipped cream.

Source
https://www.youtube.com/watch?v=JB20BzUdyng

https://www.cookscountry.com/recipes/9419-sour-orange-pie?sqn=wNSP4IZVmMq1yT1SRF5Muz0X9jFGFyDdnN88tk2nEV8%3D%0A

Passover Cereal Munch

Ingredients

• 1 box matzah farfel
• 3/4 cup sugar
• 2-3 tsp cinnamon
• 1/2 cup honey
• 1/2 cup maple syrup or brown sugar
• 1/3 cup vegetable oil
• 1 1/2 cup nuts, toasted, chopped
• 1 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees
2. Mix all of the ingredients together
3. Spread out evenly on to two cookie sheets
4. Bake for 5-10 minutes
5. Crumble into munch-sized pieces
6. Store in an air tight container

Notes

- Eat as a snack or as cereal with milk

- Try craisins, golden raisins or other mix-ins

Source

Marsha via Lippman Cookbook

Traditional Apple-Walnut Charoset

Ingredients

• 3 medium/large honey crisp apples, peeled, cored
• 1 1/2 cups walnut halves, lightly toasted, cooled
• 1/2 cup Manischewitz
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons packed brown sugar

Directions

1. In the food processor, blitz together all ingredients with a few pulses.
2. Store, covered, in the fridge until ready to serve.

Notes
- Be careful not to over-process or you will get mush

Source
https://www.epicurious.com/recipes/food/views/traditional-apple-walnut-charoset-234298

Funfetti Matzah Toffee

Ingredients

• 5(ish) matzah sheets
• 1 cup (2 sticks) unsalted butter (can substitute non-dairy margarine)
• 1 cup packed dark brown sugar
• 1 cup semisweet chocolate chips
• 1 cup pecan pieces, toasted
• 1 cup multi-colored sprinkles

Directions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with silpat, parchment paper or tin foil.
3. Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.
4. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
5. Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
6. Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325 if it looks like it’s burning. After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven.
7. Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt. After the chocolate chips have melted, spread them evenly over the toffee with a spatula.
8. Top with lots and lots of pecans or colored sprinkles.
9. Allow to cool in the freezer and harden. Break into pieces and enjoy.

Notes
- A cousin to “Christmas crack,” or saltine toffee
- No sprinkles available? You can make the classic version with chopped pecans, walnuts, almonds, shredded coconut, dried fruit, or just a hefty sprinkle of thick sea salt.

Source
https://www.myjewishlearning.com/the-nosher/funfetti-matzah-toffee-recipe/

Matzo Ball Soup

Ingredients

• 6 medium carrots, peeled, sliced into 1-inch pieces
• 6 medium parsnips, peeled, cut into 1-inch pieces
• 1 large onion, diced
• 4 tablespoons vegetable oil, divided
• 1 packet Matzo Ball mix 
• 2 eggs
• 6 cups vegetable broth
• Salt
• Pepper

Directions

1. Preheat oven to 425 degrees. 
2. Place cut carrots, turnips, and onion on a metal sheet pan, toss with 2 tablespoons vegetable oil and kosher salt and freshly-ground black pepper to taste. Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
3. While vegetables are roasting, prepare matzo balls according to package directions.
4. Combine Vegetable Broth and salt in a large stock pot.
5. Bring to boil over medium-high heat.
6. When vegetables are finished roasting, remove from oven. Drop into broth, cover, and lower heat and simmer for 12-15 minutes.
7. Remove matzo ball mix from fridge, form into balls with hands, just under the size of ping-pong balls, about 12. 
8. Bring soup to boil over medium-high heat.  Cover and reduce heat to low, and simmer for 10 minutes. 
9. Uncover and add salt, pepper, or cumin to taste. Serve, and enjoy!

Notes
- Cut vegetables down to bite size after roasting is wanted

Source
http://manischewitz.com/recipes/matzoballsoup/

Graham Cracker Crust

Ingredients

• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
• 6 Tablespoons (72g) unsalted butter, melted
• 1/3 cup granulated white sugar

Directions

1. Use a food processor to grind graham cracker sheets. Or crush them in a zipped top bag with a rolling pin.
2. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy.
3. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 – 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup. It helps! The crust will be thick.
4. For a baked dessert, pre-bake this crust per your recipe’s directions. Pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

Notes
- Variations: Use cinnamon, honey, or chocolate flavor graham crackers depending on your dessert recipe. I usually use honey flavor because it is the most mild. If I’m baking a chocolate treat, I like to switch things up and use the chocolate graham crackers. Try using brown sugar instead of granulated sugar for a hint of molasses flavor.

Source
https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/

Basic Chinese Congee

Ingredients

• 1 cup raw long-grain white rice, rinsed 
• 2 tbsp butter
• 1 large pinch kosher salt
• 7 cups chicken or vegetable stock (or just water)
• One-inch knob of ginger, peeled and sliced thin
• Sliced green onion, for garnish
• Sesame seed oil or soy sauce (optional)

Directions

1. In large pot add dry rice, butter and salt
2. Sauté rice in the butter until butter is totally melted and the rice is evenly coated
3. Add broth/stock and ginger
4. Optional - Add skinless chicken thighs and submerge
5. Bring the mixture to a boil, then reduce the heat to a low simmer
6. Stir occasionally so that the rice doesn't clump or stick at the bottom
7. Simmer the congee for about 1 hour or until the congee is thickened and creamy
8. Serve the congee hot.   

Notes

- As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

- Add sliced green onion and optional sesame oil or soy sauce to taste.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 3 tsp cinnamon
• 1.25 teaspoon baking powder
• 1 tsp baking soda
• 1 tsp Kosher salt
• 3 cups blitzed Zucchini
• 1 cup vegetable oil
• 1.5 cups sugar
• 3 large eggs
• 1 Tbs vanilla
• 1/4 cup raisins

Directions

1. Preheat oven to 325 degrees.
2. Wash zucchini, cut off tops and ends then cut into large chunks, blitz in the food processor. Looking for small pieces not a paste.
3. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
4. Beat eggs, oil, vanilla, and sugar together in a XL bowl.
5. Add sifted ingredients to the creamed mixture, and combine.
6. Stir in zucchini and raisins until well combined.
7. Pour batter into prepared pans.
8. Bake at 350 degrees for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Notes
- Try golden raisins or nuts!

Source
https://www.youtube.com/watch?v=kxk0NRsfOCM

https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/

https://www.youtube.com/watch?v=SXxzLMXbCQ0

Roasted Cauliflower Tacos

Ingredients

• 1 - 2 small heads cauliflower
• 2-4 Tbsp avocado or olive oil 
• 1 packet of low sodium taco seasoning

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. De-stem and rough chop cauliflower
3. Place into a colander and rinse
4. Turn out into a large mixing bowl
5. top with oil and seasoning
6. mix to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 25 min
9. use a scissor to cut florets down into bit sized pieces

Notes

• Serve on flour tortillas with sour cream, avocado mash, pickled red onion and cheese

Overnight Oats

Ingredients

• 1/2 cup old-fashioned oats
• 3/4 cup milk (I use unsweetened almond milk)
• 1–2 teaspoons maple syrup or honey 

Directions

1. Combine all ingredients in a container with a lid.
2. Mix well and refrigerate AT LEAST 8 hours, overnight is best.

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Flavor Combos

Cherry Cheesecake

• base mix +
• 1 Tablespoon softened cream cheese
• ½ teaspoon vanilla
• 2 Tablespoons chopped fresh or frozen pitted cherries

Strawberries & Cream

• base mix + 
• 2 Tablespoons plain Greek yogurt OR Tablespoon softened cream cheese
• ½ teaspoon vanilla
• 2 Tablespoons strawberries

Tripple Chocolate

• Use 3/4 Cup of chocolate milk in the base mix
• ½ teaspoon vanilla
• 2 Tbs cocoa powder
• handful of semi-sweet chocolate chips

Peach Cobbler

• ½ teaspoon vanilla
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• 2 Tablespoons chopped peaches

Chai Latte

• Use 1/2 Cup of chai concentrate + 1/3 Cup of milk in the base mix
• ½ teaspoon vanilla

Oatmeal Cookie

• 1 scoop vanilla plant-based protein powder (optional)
• 1 cup unsweetened vanilla almond milk (instead of reg milk in the base mix)
• 1 Tablespoon chia seeds (optional)
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• ¼ cup raisins

PB&J

• 2 Tablespoons peanut butter (or 4 Tablespoons peanut flour)
• 1 scoop vanilla protein powder (optional)
• ½ teaspoon ground cinnamon
• layer of raspberry jam (any flavor)

Source

https://www.eatingbirdfood.com/?s=overnight+oats

Applesauce Bread

Ingredients

• 1/2 cup of softened butter
• 1 large egg
• 1 1/2 tsp baking soda
• 3/4 tsp ground nutmeg
• 1 cup sugar
• 1 1/2 cups of flour
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 1/2 cups of applesauce
• 1 tsp of pure vanilla extract

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, blend together the butter, egg, and sugar with electric mixer
3. Add the flour, baking soda, cinnamon, nutmeg, and salt
4. After it starts to from a crumbly dough, pour in the applesauce + vanilla extract and mix together
5. Bake at 350 degrees for about 40 minutes

Notes
- Pecans or raisins optional

Source
http://www.keeleymcguire.com/2011/11/food-for-thought-applesauce-bread.html?m=1

https://www.pauladeen.com/recipe/applesauce-bread/

Slow-Cooker Creamy Tuscan Chicken

Ingredients

• 1 package (20 oz) boneless skinless chicken tenders
• 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
• 1 jar (7 oz) sun-dried tomato strips, cut into thin strips (about 1/2 cup)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 cup chopped pitted Kalamata olive
• 1 cup chopped baby bella mushrooms, sliced
• 1 cup chopped baby spinach

Directions

1. Spray slow cooker with nonstick spray, place in chicken and 1/2 cup water. Cover and cook on low heat setting until chicken is no longer pink in center (165°F)
2. In a nonstick skillet, melt butter over medium-high heat. Add mushrooms; cook 3 to 5 minutes, turning, until browned
3. In large bowl, mix Alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning, olives and sautéed mushrooms until well mixed
4. Add fully cooked chicken. Cover. Stir in spinach; cook 5 minutes longer
5. Serve over linguine or rotini, if desired

Source
https://www.pillsbury.com/recipes/slow-cooker-creamy-tuscan-chicken/6a2d0b68-231e-4454-93dd-afabc8a09231

One-Pot Meatball Stroganoff

Ingredients

• 2 tablespoons butter
• 1 medium sweet onion, diced
• 1 container sliced baby bella mushrooms
• 2(ish) cups beef broth (from 32-oz carton)
• 2 cups uncooked wide egg noodles and/or a mix of rotini noodles
• 12 frozen fully cooked beef meatballs, thawed
• 1/3 cup sour cream

Directions

1. In 2-quart saucepan, heat butter over medium-high heat. Add onion and mushrooms and cook 3 to 5 minutes, stirring frequently, until tender. 
2. Add beef broth, egg noodles and meatballs; heat to boiling. 
3. Reduce heat to medium; simmer uncovered 9 to 11 minutes, stirring occasionally, until liquid is mostly absorbed. 
4. Remove from heat; let stand 5 minutes. 
5. Stir in sour cream; serve immediately.

Notes
- Sub turkey meatballs
- This recipe serves two but easily doubles

Source
https://www.pillsbury.com/recipes/one-pot-meatball-stroganoff-for-two/3a2b6bb9-fb65-4f09-8ba5-211ef587d272

Baked Brie

Directions

1. Allow ceramic baking dish to come to room temp before placing in a preheated oven.
2. Unwrap brie and place into the ceramic dish.
3. Cut a 2" cross into the surface of the cheese.
4. Place dish on a baking tray in the center of the oven.
5. Cook for 20 minutes.
6. Remove from the oven and peel back the rind. Gently stir to ensure cheese is smooth and lump free.
7. When smooth, place nuts, syrup, topping, jam, sauce or glaze onto the cheese and place back in the oven for another 5 minutes.