Ingredients: – 1/2 pound ground beef– Salt and pepper, to taste– 4 slices of bread (your choice)– 2 tablespoons butter, softened– 1 cup shredded cheese (cheddar, mozzarella, or your favorite)– 1/4 cup diced tomatoes– 1/4 cup diced onions– 1/4 cup diced bell peppers (optional) Directions: 1. In a skillet over medium heat, cook the ground beef until browned and cooked through. Season with salt and pepper to taste. Drain excess fat and set aside.2. Spread softened butter on one side of each slice of bread.3. Place the bread slices, buttered side down, on a clean surface.4. Divide the shredded cheese evenly among two slices of bread.5. Top the cheese with cooked ground beef, diced tomatoes, onions, and bell peppers, if using.6. Place the remaining slices of bread on top, buttered side facing up.7. Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.8. Remove the sandwiches from the skillet and let them cool for a minute before slicing.9. Serve the Ground Beef Grilled Cheese Sandwiches hot and enjoy the delicious flavors! Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Savor the irresistible combination of ground beef and melted cheese in every bite!

Melt the butter. Melt the seven tablespoons unsalted butter in a small saucepan over low heat. Watch it closely to prevent burning.Graham crackers should be crushed by placing them in a food processor and pulsing them until they become fine crumbs. If you don’t have a food processor, smash the crackers with a rolling pin inside a zip-top bag.Mix and Press: Place the melted butter, granulated sugar, and graham cracker crumbs in a medium-sized mixing basin. Stir until a wet sand-like consistency is achieved. Press the mixture evenly over the bottom and up the sides of a pie dish or tart pan after transferring it there. This creates your “skin” or crust.Chill:  To help the crust solidify, place the pie plate in the refrigerator for about fifteen minutes.Setting Up the Cream Cheese Garnish:Cream Cheese Should be beaten until smooth and creamy in a large mixing dish when it has softened.Add Sugar and Vanilla: Beat the cream cheese until the powdered sugar is incorporated gradually. Blend until well blended. Add the pure vanilla essence and stir.Beat the Cream: Beat the cream in a another mixing bowl until firm peaks form.Mix thoroughly: Gently incorporate the whipped cream into the cream cheese mixture.Spread: Remove your chilled graham cracker crust-topped pie plate from the fridge. Evenly distribute the cream cheese mixture over the crust.Add Cherries on Top: Evenly top the cream cheese layer with the cherry pie filling by spreading it out.Last Minute Steps: For optimal results, let your Classic Cherry Feeling dessert sit in the refrigerator for at least three hours, preferably overnight.For an added touch of elegance, feel free to garnish before serving with some fresh cherries or a dusting of graham cracker crumbs. Serving Ideas:Chill and Slice: To preserve the structure of the Classic Cherry Feeling, make sure it is well cold before slicing.Garnish: You may improve the look of this dish by adding some fresh cherries, graham cracker crumbs, and a chocolate or caramel sauce drizzle.Serving suggestion: For extra richness, top with a dollop of whipped cream or a scoop of vanilla ice cream.Questions and Answers (FAQs):Can homemade cherry pie filling be used?Of course! Fillings produced at home often taste fresher.What is the shelf life of this dessert?When kept in the refrigerator, it is best used within two to three days.Is there another fruit filling I could use?Yes, this recipe also works very well with fillings made of blueberries or strawberries. 

Ingredients: 4 slices of sourdough bread1 ripe avocado, sliced1 large tomato, sliced8 oz fresh mozzarella cheese, sliced2 tablespoons butter, softenedSalt and pepper to tasteFresh basil leaves (optional) Directions: Heat a skillet over medium heat.Butter one side of each slice of sourdough bread.Place two slices of bread, butter side down, in the skillet.Layer the mozzarella cheese, avocado slices, and tomato slices on top of the bread in the skillet. Add salt and pepper to taste.Top with fresh basil leaves if using.Place the remaining slices of bread on top, butter side up.Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to help the cheese melt and the sandwich to stick together.Remove from the skillet, let cool for a minute, then slice and serve.

Ingredients:Spinach:• 8 ounces fresh baby spinach• 3 cloves garlic, finely chopped• 1-2 tablespoons olive oilMeatballs:• 1 pound ground beef• 1 pound ground pork• 2 ¼ cups bread crumbs• 3 large eggs (4 if small)• Splash of milk• 4 cloves garlic, finely chopped• ½ cup Parmesan cheese• Salt and pepper to taste• 2 tablespoons olive oil• Mozzarella cheese, cut into small cubes• 1 jar Rao’s marinara sauceDirections:Spinach:1. Heat olive oil in a skillet over medium heat.2. Add baby spinach and toss to coat. Wilt for a few minutes.3. Add finely chopped garlic and sauté until fragrant, about 1-2 minutes.4. Remove spinach from skillet, chop into small pieces, and set aside to cool.Meatballs:1. Preheat oven to 350°F (175°C).2. In a large mixing bowl, combine ground beef, ground pork, bread crumbs, eggs, milk, finely chopped garlic, Parmesan cheese, salt, pepper, and cooled spinach/garlic mixture. Mix well.3. Roll meat mixture into evenly sized meatballs.4. Press a small cube of mozzarella cheese into the center of each meatball, ensuring it’s completely encased.5. Heat olive oil in a cast iron skillet over medium-high heat.6. Pan-fry meatballs until golden brown on all sides.7. Once browned, add dollops of marinara sauce to the bottom of the skillet.8. Cover skillet with foil and transfer to preheated oven.9. Bake for 20-25 minutes, or until meatballs are cooked through and reach an internal temperature of 165°F (74°C).10. Serve over pasta, garnished with additional Parmesan cheese and fresh herbs if desired.

These Melt in Your Mouth Shortbread Cookies are the shortbread cookies my mom has made for Christmas every year since I was a child. They literally melt in your mouth. You will LOVE them! INGREDIENTS : 1 cup butter, softened 1/2 cup confectioners’ sugar 1/4 cup cornstarch 1 1/2 cups all-purpose flour DIRECTIONS : Preheat the oven to 375 degrees F (190 degrees C). Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

Discover the joy of baking with our Lemon Cream Cheese Dump Cake, an easy 4-ingredient recipe perfect for any occasion. Quick, delicious, and unforgettable! Welcome to the world of effortless baking where simplicity meets deliciousness! Today, we’re diving into a recipe that’s not only mouth-wateringly irresistible but also astonishingly easy to make. The Lemon Cream Cheese Dump Cake is your go-to dessert when you crave something sweet, tangy, and utterly comforting without the hassle of complex baking techniques. Recipe Overview Ingredients: Instructions

Ingredients 1 lb large raw shrimp 21-26 count, peeled & deveined 2 Tbsp fresh lemon juice of 1 small or 1/2 large lemon 1/4 cup extra light olive oil, not extra virgin 1 Tbsp soy sauce 1 Tbsp honey 1 Tbsp cajun seasoning 1 Tbsp chopped fresh parsley Optional Garnish: 1/2 Tbsp chopped fresh parsley 1/2 tsp grated lemon zest Instructions In a medium bowl, whisk together: juice of 1 lemon, 1/4 cup olive oil, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp Cajun seasoning and 1 Tbsp chopped fresh parsley. Add 1 lb shrimp and stir well to coat. Cover and marinate in the fridge for 1 hour, stirring occasionally. To make the garnish: In a small bowl, stir together 1/2 Tbsp chopped parsley with 1/2 tsp grated lemon zest – cover and refrigerate until ready to use. Preheat Oven to 450˚F. Transfer shrimp to a baking dish large enough to hold shrimp in a single layer. Bake uncovered until firm (8-10 minutes). Don’t over-bake or shrimp can become rubbery. Sprinkle the top with optional garnish and serve. P.S. The sauce left in the pan makes for an excellent bread dip . Enjoy !

Ingredients TORTILLA SHELLS: 6 Large flour tortillas1/2 cup Light brown sugarVegetable oil for frying HOMEMADE BLUEBERRY SAUCE: 2 cups Fresh blueberries1/4 cup Granulated sugar7 Tablespoon Water1 Tablespoon Lemon juice1/2 teaspoon lemon zest2 Tablespoon cornstarch CHEESECAKE FILLING: 1 cup Heavy Whipping Cream8 oz Cream cheese, softened1/3 cup powdered sugar1 teaspoon Lemon juice Instructions TO MAKE TORTILLA SHELLS You should start by cutting the tortillas with a 3.5 – 4 inch circle cutter. You will need 30 tortilla circles. Meanwhile, heat 1 inch oil in a deep pan at medium heat. Next, place tortilla circles in the hot oil, using tongs, and let them fry for about 10 second and then turn the other side, then fold them in half using the tongs, so that they look like shells and fry until they become golden brown. Turning to the other side and fry until they become golden brown. Take them out of the pan , then immediately put in the bowl with light brown sugar. Cover the shells completely. Place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles. TO MAKE HOMEMADE BLUEBERRY SAUCE Put blueberries, sugar, 5 Tbsp of water, lemon juice and lemon zest in a medium pan. Cook for 10 minutes on medium heat. In a separate, small dish, put 2 Tbsp of water and corn starch and stir them, then add to the blueberry mixture in the pan. Stir and cook for 20-30 sec , until thickens. Remove from heat and leave to cool completely. TO MAKE CHEESECAKE FILLING Beat Heavy Whipping Cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and top with Blueberry sauce.

Ingredients 1 ⅓ cup water, 105 degrees F, warm ¼ cup non-fat dry milk ½ tsp salt 4 cups flour 1 tbsp sugar 1 pkg dry yeast 9 oz vegetable oil butter flavored cooking spray Instructions Start by making the dough. In a large bowl, add yeast, salt, sugar, and dry milk. Now add in water and start mixing. Let it sit for a few minutes, then add in oil and continue mixing. Add in flour and continue mixing until dough forms and the flour disappears. Put the dough on a flat surface and knead for 10 minutes. Seperate dough into 3 sections. Grease 3, 9-inch cake pans. Roll the dough out into a 9 inch circle. Put in cake pans. Use cooking spray to grease the edges of the dough. Cover the pans with plates and let rise for 1 to 1 ½ hours.