Ingredients:

Instructions:

1. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
2. Prepare the Apples: Peel and core the apple. Then, cut it into 8-10 wedges.
3. Wrap the Dumplings: Separate the crescent roll dough into triangles. Pat the apple wedges dry with a paper towel. Starting at the wide end of each triangle, roll each apple wedge in the crescent roll dough, ensuring the dough completely covers the apple. Pinch the dough to seal.
4. Arrange in Baking Dish: Place the wrapped apple dumplings in the prepared baking dish.
5. Make the Sauce: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cinnamon, whisking to combine. Heat the mixture until it thickens slightly.
6. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
7. Pour Sauce and Soda: Pour the cinnamon-sugar mixture evenly over the apple dumplings in the baking dish. Then, pour the 7-Up (or equivalent soda) over the dumplings.
8. Bake: Bake in the preheated oven for 40 to 45 minutes, or until the dumplings are golden brown.
9. Serve: Let the dumplings cool slightly before serving. Enjoy warm!

This Apple Zucchini Bread is a delightful twist on a classic, combining the moistness of zucchini with the sweet, tangy flavor of apples. The warm spices of cinnamon and nutmeg make it a perfect treat for cozy mornings or afternoon snacks. Whether you enjoy it plain or with a touch of butter, this bread is sure to be a hit!

Ingredients:

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
   • Set aside.
3. Mix Wet Ingredients:
   • In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
   • Add the eggs, one at a time, mixing well after each addition.
   • Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Gently fold in the grated zucchini and grated apple until evenly distributed.
   • If using, fold in the chopped walnuts or pecans.
5. Bake:
   • Pour the batter into the prepared loaf pan and spread it evenly.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
   • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Serve:
   • Slice and serve the bread at room temperature.
   • It’s delicious on its own or spread with a bit of butter.

Frosting Ingredients Table:

Instructions:

To make the cookies:

1. In a large bowl, whisk together the all-purpose flour, instant coffee powder, baking powder, baking soda, and fine salt.
2. In a separate bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until well combined.
3. Add the large egg and vanilla extract to the butter mixture, whisking until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Scoop out 2-tablespoon portions of the cookie dough and place them on a parchment-lined baking tray.
6. Refrigerate the cookies for 1 hour.
7. Preheat the oven to 350°F (175°C). Line another baking sheet with parchment paper.
8. Place 5 to 6 chilled cookies on the prepared baking sheet, leaving space between each cookie.
9. Bake for 10 to 11 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.

To make the frosting:

1. In a large bowl, beat the softened mascarpone, powdered sugar, heavy cream, and vanilla extract until stiff peaks form.
2. Cover the bowl with plastic wrap and refrigerate the frosting until ready to assemble the cookies.
3. Fit a pastry bag with a round tip and fill it with the mascarpone frosting.
4. Swirl the frosting onto the cooled cookies.
5. Dust the frosted cookies with cocoa powder.
6. Serve and enjoy!

For the Salad:

Instructions:

1. Make the dressing: In a medium bowl, whisk together the half and half, mayonnaise, finely grated yellow onion, granulated sugar, salt, and black pepper until well combined. Cover and chill in the refrigerator until ready to use.
2. Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the dried elbow macaroni and cook according to package instructions, adding an extra 5 minutes to the cooking time. The pasta should be slightly overcooked to help it absorb the dressing.
3. Vinegar soak: Drain the cooked macaroni thoroughly and return it to the empty pot. Pour the apple cider vinegar over the hot macaroni and stir until it is completely absorbed.
4. First dressing addition: Cover the pot and let the macaroni sit at room temperature for at least 20 minutes to cool down.
5. Second dressing addition: After 20 minutes, add half of the prepared dressing to the macaroni and stir gently to combine. Cover the pot again and let it cool for another 20 minutes.
6. Final additions and chilling: Add the remaining dressing to the macaroni along with the finely grated carrots and finely diced celery. Stir everything together thoroughly.
7. Chill and serve: Adjust the seasoning with more salt and pepper if needed. Cover the salad and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Enjoy!

Ingredients:

Instructions:

1. In a large Dutch oven, brown the ground beef over medium-high heat until almost no pink remains.
2. Drain off any excess grease from the Dutch oven.
3. Return the Dutch oven to the stovetop over medium heat. Add the diced onions, diced poblano peppers, minced garlic, chili powder, ancho chili powder, chipotle seasoning, cumin, salt, and black pepper.
4. Stir the mixture often and cook for an additional 4-5 minutes, until the vegetables start to soften and the spices become fragrant.
5. Transfer the browned beef and vegetable mixture to your slow cooker.
6. Pour in the tomato sauce and the fire-roasted diced tomatoes (including their juices) into the slow cooker.
7. Stir everything together to ensure all the ingredients are well combined.
8. Cover the slow cooker and set it to low heat for 6-8 hours, or on high heat for 3-4 hours.
9. Once the chili is cooked, serve it hot in bowls.
10. Offer a variety of toppings such as shredded cheese, sour cream, crushed tortilla chips, chopped green onions, and diced avocado for everyone to customize their chili.

Step-by-Step Directions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.

2. Mix the Pecan Pie Filling

In a large mixing bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined. Stir in the pecan halves, ensuring they are evenly coated with the sweet mixture.

3. Layer the Ingredients

• Pour the pecan mixture into the prepared baking dish.
• Evenly sprinkle the dry yellow cake mix over the pecan mixture.
• Gently press the cake mix into the filling with the back of a spoon, but do not stir.

4. Bake the Cake

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is set. The cake should be crispy on top and gooey underneath.

5. Let It Cool and Serve

Allow the cake to cool slightly before serving. Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.

For the Casserole:

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C).
2. Cook the beef and onions: In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is fully browned and the onions are tender.
3. Season the beef mixture: Season with salt, black pepper, and Worcestershire sauce. Stir in the beef broth and let it simmer for about 5 minutes until most of the liquid is absorbed.
4. Prepare the slider buns: Slice the slider buns in half horizontally, keeping the tops and bottoms intact.
5. Assemble the casserole:
   • Place the bottom halves of the slider buns in a single layer in a 9×13 inch baking dish.
   • Spread the beef mixture evenly over the buns.
   • Sprinkle the shredded cheddar cheese evenly on top of the beef.
   • Place the top halves of the slider buns over the cheese layer.
6. Add butter and sesame seeds: Brush the melted butter over the top of the buns, then sprinkle with sesame seeds.
7. Bake the casserole: Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops of the buns are golden and the cheese is melted.
8. Cool and serve: Let the casserole cool slightly before slicing into sliders and serving.

Enjoy your fun and flavorful Maid-Rite Sliders Casserole!

Instructions:

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Cook the beef: In a large skillet over medium-high heat, add the olive oil. Once hot, add the thinly sliced beef and cook until browned. Remove the beef from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the thinly sliced onions and bell peppers. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Combine beef and vegetables: Return the browned beef to the skillet with the sautéed vegetables. Season with salt, black pepper, and Worcestershire sauce. Stir to combine.
5. Add heavy cream: Reduce the heat to low and pour in the heavy cream. Stir until the mixture is well combined and heated through.
6. Combine with pasta and provolone: In a large mixing bowl, combine the cooked pasta, the beef and vegetable mixture, and the sliced provolone cheese. Mix gently until everything is evenly distributed.
7. Transfer to baking dish: Transfer the pasta mixture to a greased 9×13 inch baking dish, spreading it out evenly.
8. Add mozzarella and Parmesan: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole, followed by the grated Parmesan cheese.
9. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
10. Cool and serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Enjoy your delicious and comforting Southern Style Philly Cheesesteak Casserole!