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.

Ingredients:

Ingredient	Quantity
Large Apple (Fuji or tart)	1
Pillsbury Crescent Dough	1 can
Butter	1/2 cup
Sugar	2/3 cup
Cinnamon	1/2 tsp
Vanilla	1/2 tsp
7-Up or equivalent	3/4 cup (or 6 oz)

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:

Ingredient	Quantity
All-purpose flour	1 1/2 cups
Baking soda	1 teaspoon
Baking powder	1/2 teaspoon
Salt	1/2 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Unsalted butter (melted)	1/2 cup
Granulated sugar	3/4 cup
Brown sugar (packed)	1/4 cup
Large eggs	2
Vanilla extract	1 teaspoon
Grated zucchini (squeezed)	1 cup
Grated apple (peeled and cored)	1 cup
Chopped walnuts or pecans (optional)	1/2 cup

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.

Ingredient	Quantity
All-purpose flour	1 3/4 cup plus 1 tablespoon
Instant coffee powder	1 tablespoon
Baking powder	1/2 teaspoon
Baking soda	1/2 teaspoon
Fine salt	1/4 teaspoon
Unsalted butter, melted	1/2 cup
Granulated sugar	1/2 cup
Light brown sugar, packed	1/2 cup
Large egg, room temperature	1
Vanilla extract	1 teaspoon

Frosting Ingredients Table:

Ingredient	Quantity
Mascarpone, softened	3/4 cup
Powdered sugar	3/4 cup
Heavy cream	1/2 cup
Vanilla extract	1 teaspoon
Cocoa powder	1 tablespoon

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!

Ingredient	Quantity
Half and half	2 cups
Mayonnaise	2 cups
Yellow onion, finely grated	1/4 cup
Granulated sugar	2 teaspoons
Salt	1 teaspoon
Black pepper	1 teaspoon

For the Salad:

Ingredient	Quantity
Dried elbow macaroni	1 lb
Apple cider vinegar	1/4 cup
Carrots, finely grated	2
Celery, finely diced	1/4 cup

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:

Ingredient	Quantity
Ground beef	3 pounds
Large yellow onion, diced	1
Large poblano peppers, diced	2
Garlic, minced	3 cloves
Chili powder	2 tablespoons
Ancho chili powder	2 teaspoons
Chipotle seasoning	2-3 teaspoons
Cumin	2 teaspoons
Salt	2 teaspoons
Black pepper	1 teaspoon
Tomato sauce	2 (14 oz) cans
Fire roasted diced tomatoes	2 (14 oz) cans
Cheese (for topping)	As needed
Sour cream (for topping)	As needed
Tortilla chips (for topping)	As needed
Green onions (for topping)	As needed
Avocado (for topping)	As needed

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.

Ingredient	Quantity
Yellow cake mix	1 box
Large eggs	3
Light corn syrup	1 cup
Brown sugar (packed)	1 cup
Melted butter	1/2 cup
Vanilla extract	1 teaspoon
Pecan halves	2 cups
Salt	1/4 teaspoon

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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.