This Peach Baked Pudding is a delightful, comforting dessert that brings together the classic flavors of peaches and a custardy bread pudding. With a golden, tender texture and juicy pockets of fruit, it’s a wonderfully easy bake that’s perfect for a cozy family treat, especially when served warm with a scoop of  vanilla ice cream.

Ingredients:

Ingredient	Quantity
Butter, melted	3/4 cup
White sugar	1 cup
Eggs	6
Vanilla extract	½ tablespoon
Sliced white sandwich bread, cubed	1 loaf
Diced peaches with juices	4 (4 oz) cups
Packed brown sugar	½ cup

Instructions:

1. 1. Prepare Dish and Preheat Oven: Grease a 9×13-inch baking dish thoroughly. Preheat the oven to 350°F (175°C).
   2. Combine Wet Ingredients: In a large mixing bowl, combine the 3/4 cup melted butter and 1 cup white sugar. Mix together with a whisk or electric mixer until fully combined and the mixture becomes light and airy. Beat the 6 eggs into the sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Continue to mix for 1-2 minutes until the mixture is airy and well emulsified. Stir in the ½ tablespoon vanilla extract.
   1. Add Bread and Peaches: Add the cubed sliced white sandwich bread and the 4 (4 oz) cups diced peaches with their juices to the wet mixture. Stir gently with a spatula until all the bread cubes are well combined and soaked in the liquid.
   2. Assemble and Top: Transfer the entire pudding mixture evenly into the prepared 9×13-inch baking dish. Sprinkle the ½ cup packed brown sugar evenly over the top of the pudding.
   3. Bake: Bake in the preheated oven for approximately 45 minutes, or until the top begins to turn golden brown and the pudding is set and slightly puffed. The exact baking time may vary based on oven calibration and the type of bread used.
2. Serve: Remove from the oven and allow to cool for a few minutes. Serve the Peach Baked Pudding warm, or you can chill it and serve it cold. It’s particularly delicious topped with a scoop of vanilla ice cream if desired.

This Cheese and Jalapeño Brisket Pot Pie takes a comforting classic and elevates it with tender, flavorful brisket, a spicy kick from jalapeños, and a rich, cheesy sauce. Encased in a flaky pie crust, it’s a hearty and incredibly satisfying meal that’s perfect for a cozy dinner.

Ingredients:

Ingredient	Quantity
Cooked and shredded brisket	1 pound
Jalapeños, chopped (seeds removed for less heat)	2
Onion, chopped	1
Garlic, minced cloves	2
Shredded Cheddar Cheese	1 cup
Shredded Monterey Jack cheese	½ cup
All-purpose flour	¼ cup
Beef broth	1 ½ cups
Heavy cream (medium-strength)	½ cup
Dried thyme	½ teaspoon
Salt	2 teaspoons
Black pepper	¼ teaspoon
Pie crusts, handmade or store-bought	2

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Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Aromatics: In a large skillet (or Dutch oven) over medium heat, add a tablespoon of oil (if your brisket drippings aren’t sufficient) and soften the 1 chopped onion and 2 minced garlic cloves for approximately 3 minutes, or until fragrant.
3. Sauté Jalapeños: Toss in the 2 chopped jalapeños (with seeds removed for less heat) and continue cooking for another 2 minutes to allow their flavors to develop.
4. Make the Roux: Sprinkle the ¼ cup all-purpose flour over the aromatics in the skillet. Stir constantly and cook for 1 minute. This will create a roux, which will thicken the sauce.
5. Add Liquids: Gradually whisk in the 1 ½ cups beef broth and ½ cup heavy cream, stirring continually to avoid lumps. Continue whisking until the mixture is smooth.
6. Thicken to Preference: Bring the mixture to a gentle simmer and cook for a few minutes, stirring occasionally, until it reaches your desired thickness for a rich pot pie filling.
7. Blend in Cheesy Brisket Filling: Reduce the heat to low. Whisk in the 1 pound cooked and shredded brisket, 1 cup shredded Cheddar cheese, ½ cup shredded Monterey Jack cheese, ½ teaspoon dried thyme, 2 teaspoons salt, and ¼ teaspoon black pepper. Stir well until the cheeses are melted and all ingredients are combined and heated through. Remove from heat.
8. Assemble the Pot Pie: Line a 9-inch pie plate with one of the rolled-out pie crusts, pressing it gently into the bottom and up the sides. Spoon the prepared brisket filling evenly into the crust-lined pie plate. Roll out the second pie crust and carefully lay it over the filling. Seal the two crusts together by crimping the edges around the rim of the pie plate. Make a few slits or small holes in the top crust with a knife to allow steam to escape during baking.
9. Bake: Place the assembled pot pie in the preheated oven. Bake for 35 to 40 minutes, or until the top crust is golden brown and the filling is bubbling.
10. Cut, Plate, and Savor: Remove the pot pie from the oven. Allow it to cool for at least 10-15 minutes before slicing and serving. This resting time helps the filling set. Simmer and savor this hearty and flavorful meal.

A great option for a gluten-free, low-sugar dessert that can help with weight loss is a Chia Seed 
 Pudding. It’s nutritious, filling, and easy to make! Here’s a simple recipe:

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond  milk (or any other plant-based milk)
• 1 teaspoon  vanilla extract
• 1 tablespoon sweetener of your choice (like stevia or erythritol, optional)
• Fresh fruits for topping (like berries or sliced bananas)

Instructions:

1. Mix Ingredients: In a bowl, combine the chia seeds, almond milk, vanilla extract, and sweetener (if using). Stir well to ensure there are no clumps.
2. Let It Sit: Allow the mixture to sit for about 5-10 minutes, then stir again to prevent the seeds from clumping together.
3. Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or overnight. The chia seeds will absorb the liquid and create a pudding-like texture.
4. Serve: Once set, give it a good stir, and serve it in bowls or jars. Top with your favorite fresh fruits for added flavor and nutrients.

This dessert is not only gluten-free and low in sugar, but it’s also packed with fiber and healthy fats, making it a satisfying option that can support your weight loss goals! Enjoy!

Rice Krispie Balls are a fun and tasty treat made from Rice Krispies cereal, marshmallows, and  butter, formed into bite-sized balls. Here’s a simple way to make them:

Ingredients:

• 4 cups Rice Krispies cereal
• 1 package (10 oz) marshmallows (or 4 cups mini marshmallows)
• 3 tablespoons butter
• Optional: Add-ins like chocolate chips, sprinkles, or peanut butter for extra flavor.

Instructions:

1. Melt the Mixture: In a large saucepan, melt the butter over low heat. Once melted, add the marshmallows and stir until completely melted and smooth.
2. Combine with Cereal: Remove the saucepan from heat and add the Rice Krispies cereal. Stir until the cereal is well coated with the marshmallow mixture.
3. Form the Balls: Allow the mixture to cool slightly, then use your hands (but be careful, it can be sticky!) to form small balls about the size of a golf ball. If you want to add chocolate chips or sprinkles, you can mix them in before forming the balls.
4. Let Them Set: Place the Rice Krispie balls on a baking sheet lined with parchment paper and let them cool completely until they firm up.
5. Enjoy: Once set, they’re ready to eat! You can store them in an airtight container for a few days.

These treats are great for parties or as a quick snack, and they’re super easy to make!

Ingredient	Quantity
Ground beef	1 pound
Egg	1
Minced onion	1/4 cup
Breadcrumbs	1/4 cup
Garlic, crushed	2 cloves
Salt	1 teaspoon
Black pepper	1/2 teaspoon
Dried thyme	1 teaspoon
Dried rosemary	1 teaspoon
Olive oil	1 tablespoon

Mushroom Gravy Ingredients:

Ingredient	Quantity
Onion, sliced	1 large
Mushrooms, sliced	8 ounces
Beef broth	2 cups
Brown gravy mix	1 packet
Ketchup	2 tablespoons
Dijon mustard	1 tablespoon
Worcestershire sauce	1 tablespoon
Cornstarch	2 tablespoons
Water	2 tablespoons

Instructions:

1. Prepare the Salisbury Steak Patties:
   • In a large bowl, combine the ground beef, egg, minced onion, breadcrumbs, crushed garlic, salt, pepper, dried thyme, and dried rosemary.
   • Mix thoroughly until all ingredients are well combined.
   • Shape the mixture into 4 equal patties.
2. Brown the Patties:
   • Heat the olive oil in a skillet over medium heat.
   • Brown the patties on both sides, approximately 3-4 minutes per side. This step is to add flavor and texture.
3. Prepare the Slow Cooker:
   • Place the sliced onions and mushrooms in the bottom of the slow cooker, creating a bed for the patties.
   • Arrange the browned patties on top of the onions and mushrooms.
4. Prepare the Gravy:
   • In a separate bowl, whisk together the beef broth, brown gravy mix, ketchup, Dijon mustard, and Worcestershire sauce.
   • Pour the gravy mixture over the patties and vegetables in the slow cooker.
5. Slow Cook:
   • Cover the slow cooker and cook on low heat for 5-6 hours, or until the patties are cooked through and tender.
6. Thicken the Gravy:
   • Remove the cooked patties from the slow cooker and set them aside.
   • In a small bowl, mix the cornstarch with water to create a slurry.
   • Stir the cornstarch slurry into the gravy in the slow cooker.
   • Stir continuously until the gravy thickens.
7. Serve:
   • Return the cooked patties to the slow cooker, ensuring they are coated in the thickened gravy.
   • Serve hot, and enjoy!

Ingredient	Quantity
All-purpose flour	1 1/2 cups
Granulated sugar	1 cup
Baking soda	1 teaspoon
Salt	1/2 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Ground cloves	1/4 teaspoon
Vegetable oil	1/3 cup
Apple cider vinegar	1 tablespoon
Vanilla extract	1 teaspoon
Apple cider	1 cup
Powdered sugar (optional)	As needed

Instructions:

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
3. Create wells: Make three wells in the dry ingredients.
4. Add wet ingredients: Pour the vegetable oil into one well, the apple cider vinegar into the second well, and the vanilla extract into the third well.
5. Add apple cider and mix: Pour the apple cider over all the ingredients. Mix until just combined. Do not overmix.
6. Pour batter into pan: Pour the batter into the prepared baking pan, spreading it evenly.
7. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan on a wire rack.
9. Garnish (optional): Once cool, dust with powdered sugar or drizzle with a simple glaze, if desired.
10. Serve: Cut into squares and serve.

Ingredient	Quantity
Devil’s food cake mix	1 box
Instant chocolate pudding mix	1 box (3.9 oz)
Eggs	5
Vanilla extract	1 teaspoon
Vegetable oil	3/4 cup
Sour cream or buttermilk	1 cup
Brewed coffee	3/4 cup
Nestle Toll House chocolate chips	2 cups

Ganache Frosting:

Ingredient	Quantity
Salted butter	1 piece
Cocoa powder	2 tablespoons
Powdered sugar	1/2 bag
Vanilla extract	1 teaspoon
Milk	3 tablespoons
Walnuts, chopped	1/2 cup

Instructions:

Cake:

1. Preheat the oven and prepare the pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a cake pan.
2. Combine dry ingredients: In a large bowl, mix together the devil’s food cake mix and the instant chocolate pudding mix.
3. Combine wet ingredients: In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, sour cream or buttermilk, and brewed coffee.
4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix well.
5. Fold in chocolate chips: Fold in the Nestle Toll House chocolate chips.
6. Bake: Pour the batter into the prepared cake pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a cake plate or large serving plate.

Ganache Frosting:

1. Melt butter: In a saucepan over low heat, melt the salted butter.
2. Add cocoa powder: Stir in the cocoa powder and mix until smooth.
3. Add powdered sugar, vanilla, and milk: Add the powdered sugar, vanilla extract, and milk. Stir until the frosting is smooth and creamy.
4. Add walnuts: Stir in the chopped walnuts.
5. Frost and serve: Pour the warm ganache frosting over the cooled cake. Serve warm, or reheat slices in the microwave before serving.

Ingredients:

Ingredient	Quantity
Vanilla pudding mix	2 cups (prepared)
Ripe bananas, sliced	3
Ladyfingers	1 package
Whipped cream	1 cup
Sugar	1 tablespoon
Vanilla extract	1 teaspoon
Chocolate shavings (optional)	As needed

Instructions:

1. Prepare the Vanilla Pudding: In a mixing bowl, prepare the vanilla pudding according to the package instructions. Ensure it is smooth and creamy.
2. Layer the Ladyfingers: In a trifle dish or a clear glass bowl, arrange a layer of ladyfingers at the bottom.
3. Add the Sliced Bananas: Place a layer of sliced bananas on top of the ladyfingers.
4. Pour the Vanilla Pudding: Pour half of the prepared vanilla pudding over the sliced bananas, ensuring it covers them evenly.
5. Repeat the Layers: Repeat the layering process with another layer of ladyfingers, sliced bananas, and the remaining vanilla pudding.
6. Whip the Cream: In a separate bowl, whip the cream with sugar and vanilla extract until stiff peaks form.
7. Add the Whipped Cream: Spread the whipped cream on top of the trifle, covering all the layers.
8. Garnish and Chill: If desired, sprinkle some chocolate shavings on top for an extra touch. Cover the trifle and refrigerate for at least 2 hours before serving.