6 ounces Jello lime gelatin 2 small boxes 2 cups boiling water 1 cup cold water 20 ounces canned crushed pineapple drained 16 ounces small curd cottage cheese 8 ounces Cool whip whipped topping 1/4 cup finely chopped pecans Place the lime gelatin in a large mixing bowl. Add 2 cups of boiling water and stir until the gelatin is dissolved. Add 1 cup cold water into mixture and stir to combine. Add drained crushed pineapple, cottage cheese, and Cool Whip whipped topping. Stir mixture until the mixture is smooth and blended. There should be no large lumps of the whipped topping. Pour the mixture ..read more

1 cup butter 1 ¾ cups granulated sugar 2 large eggs 1 ½ teaspoon lemon extract 1 teaspoon vanilla extract 3 cups all-purpose flour ¼ teaspoon salt 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ¾ cup white chocolate chips ¼ cup powdered sugar Cream butter and sugar together in a bowl with a mixer on medium speed. Cream butter and sugar for about 2 minutes or until light and fluffy, and the color has lightened. Add eggs, lemon extract, and vanilla extract. Mix until combined. Add flour, baking soda, baking powder, and salt. Mix until well blended. Mix in white chocolate chi ..read more

1 1/2 cups (210g) all purpose plain flour 1/2 cup (100g) granulated sugar 1 tsp fine sea salt 1/2 tsp baking powder 1/4 tsp bicarbonate of soda (baking soda) 1 large free range egg 1/2 cup (120ml) whole milk 1/2 cup (120ml) heavy cream 1/4 cup (60ml) buttermilk 4 TBS (60g) butter, melted 1/2 tsp pure vanilla extract To serve: softened butter pure maple syrup fresh berries (optional) Whisk all of the dry ingredients well together in a medium bowl. (flour, sugar, salt, baking powder, soda.) Whisk the egg, milk, cream, buttermilk, melted butter and vanilla together in a glass beaker to combine w ..read more

1 cup mashed ripe bananas about 2 bananas 1 box banana cake mix 1 box instant banana pudding mix 4 servicing size 4 eggs 1/2 cup vegetable oil 3/4 teaspoon ground cinnamon 1/2 cup water 1 teaspoon banana extract 1 cup chopped walnuts Preheat oven to 350 degrees. Blend all ingredients together until smooth, about 3-4 minutes. Fill baking cups 3/4 full and bake in a preheated oven about 20 minutes until done. Check for doneness with a toothpick inserted into the top of the muffin, if the toothpick comes out clean the muffin is done. Store muffins if there are any left in an airtight container ..read more

When we think of Moroccan tagine, we are transported to the vibrant and colorful landscapes of Morocco, where this iconic dish has been cherished for centuries. But what exactly is a Moroccan tagine, and why is it considered healthy? What is a Moroccan Tagine? The Moroccan tagine draws its name from the conical earthenware pot in which it is traditionally cooked. This method of cooking has been passed down through generations, with each family adding its own unique blend of spices and ingredients. The tagine holds cultural significance as a symbol of community and togetherness, often prepared ..read more

1 1/2 pounds lean ground beef (90% lean) 1 large onion, chopped 1/3 cup all-purpose flour 1/2 teaspoon pepper 2 1/2 cups chicken broth 1 can (12 ounces) evaporated milk 1 1/2 cups shredded Cheddar cheese 8 slices American cheese, chopped 1 1/2 cups shredded lettuce 2 medium tomatoes, chopped 6 bacon strips, cooked and crumbled In a large skillet, cook beef with onion over medium-high heat until no longer pink, 6-8 minutes, breaking beef into crumbles; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker. Stir in broth and milk. Cook, covered, on low for 4-5 hours or until flavors ..read more

1/2 pound bacon strips, chopped 1/4 cup chopped onion 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed 1 can (14-3/4 ounces) cream-style corn 1 can (12 ounces) evaporated milk 1/4 teaspoon salt 1/4 teaspoon pepper In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Redu ..read more

3 garlic cloves, coarsely chopped 3 Tbsp. extra-virgin olive oil, plus more for drizzling 1 large shallot, coarsely chopped 1 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut into bite-size pieces Kosher salt, freshly ground pepper 1 oz. Parmesan, finely grated (about 1 cup), plus rind ⅔ cup semi-pearled farro 3 Tbsp. (or more) low-sodium soy sauce 4 celery stalks, thinly sliced, plus any leaves coarsely chopped 1 Tbsp. fresh lemon juice Crusty bread (for serving) Heat garlic and 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium until oil around garl ..read more

1 pound bacon, chopped 8 medium potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces 1 large onion, chopped 1 teaspoon salt 1/2 teaspoon pepper In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with a slotted spoon; drain on paper towels. Reserve the bacon drippings. Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately. 1 po ..read more

Cinnamon Roll Dough 1 cup milk lukewarm (110°F) 2 1/2 teaspoons instant or active dry yeast or 1 packet (1/4 ounce) Red Star Platinum Yeast 1 teaspoon + 1/2 cup sugar divided use 2 large eggs at room temperature 8 tablespoons butter melted 4 1/2 cups bread flour or all-purpose flour 1 1/2 teaspoons salt Cinnamon Roll Filling 1 cup packed dark brown sugar 8 tablespoons butter softened 2 1/2 tablespoons ground cinnamon (Saigon cinnamon is preferred) Cinnamon Roll Icing 2 cups powdered sugar 1/16 teaspoon salt 2 tablespoons butter melted 1/2 teaspoon vanilla extract 1/2 teaspoon orange extract 2 ..read more