The Yummy Life This is a place to share recipes, random tips and thoughts, and have a conversation about all things yummy in life. https://www.theyummylife.com/ Fri, 29 Mar 2024 07:10:39 -0600 Fri, 29 Mar 2024 07:10:39 -0600 The Yummy Life https://www.theyummylife.com/i/logo.jpg The Yummy Life https://www.theyummylife.com The Yummy Life - good food, good times 1024 188 Mexican Style Shredded Beef In An Instant Pot - tender, flavorful filling for tacos, burritos, rice bowls, and more <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Mexican Shredded Beef | Instant Pot</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>makes 4-5 cups</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/586' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/586_big.jpg' alt='Use the Instant Pot to make perfectly seasoned melt-in-your-mouth tender shredded beef for tacos, burritos, nachos, enchiladas, quesadillas, and more. #Mexican #shreddedbeef #InstantPot #tacos #burritos #burrito bowls #nachos #enchiladas #quesadillas'/><br /><br /> <div itemprop='description'> Use the Instant Pot to make perfectly seasoned melt-in-your-mouth tender shredded beef for tacos, burritos, nachos, enchiladas, quesadillas, and more. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>2-3 lbs lean, boneless beef (chuck roast, brisket, flank or skirt steak) </li><li itemprop='ingredients'>1 teaspoon salt </li><li itemprop='ingredients'>1 teaspoon pepper </li><li itemprop='ingredients'>1-2 tablespoons oil (olive, vegetable, etc.) </li><li itemprop='ingredients'>3 tablespoons red wine vinegar </li><li itemprop='ingredients'>1/2 cup Fiesta Taco Seasoning Mix (for recipe go to: http://theyummylife.com/recipes/76); can substitute 2 packets prepared low-sodium taco seasoning mix </li><li itemprop='ingredients'>1-1/2 cups chicken or beef broth</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Cut meat into 2" chunks.<br/><br/>PREP AND BROWN BEEF:<br/>Pat beef dry with paper towels and cut into 2" chunks; sprinkle with salt and pepper. Set Instant Pot (IP) on SAUTE, add 1 tablespoon oil. Add beef pieces in batches in a single layer, turning to brown on all sides. Remove browned beef to a plate and add remaining beef to IP, brown on all sides and remove to plate. Add vinegar and deglaze the IP, scraping and stirring in the browned bits from the bottom. Sprinkle in taco seasoning, stirring for 1 minute. Add half of broth and whisk to remove any lumps; then add remaining broth. <br/><br/>COOK AND SHRED BEEF: <br/>Add browned beef back into liquid in IP. Secure lid on IP and set vent to SEALING. Press MANUAL (it automatically sets it at HIGH PRESSURE), then press the "+" button repeatedly until 70 (minutes) is displayed. When cooking cycle is complete and machine beeps, press CANCEL or unplug IP to turn it off. Allow to naturally release. <br/><br/>NOTE: Although actual cooking time is 70 minutes, total time from turning on IP, building pressure, and to the end of the natural release time is approx. 2 hrs.<br/><br/>Use tongs to remove cooked beef to large cutting board or baking sheet (like a 13x18 half-sheet pan); shred it using two forks, removing and discarding any visible pieces of fat. <br/><br/>STRAIN AND DEGREASE LIQUID:<br/>Strain cooking liquid left in the IP by pouring it through a wire mesh strainer. <br/><br/>Degrease liquid, if desired, by (1) spooning grease layer off top, or (2) pouring liquid into a grease separator, or (3) chilling liquid in refrigerator until fat on top solidifies and can be scraped off.<br/><br/>REDUCE BROTH:<br/>Return strained/defatted broth to IP, set on SAUTE, and cook uncovered until beginning to thicken. Add shredded beef and toss to coat with thickened broth.<br/><br/>SERVING SUGGESTIONS:<br/>--a filling for tacos, burritos, fajitas, chimichangas, enchiladas or a topping for nachos<br/>--a topping for Mexican rice bowls<br/>--serve on a bun for a quick, tasty sandwich<br/>--add to chili or stew<br/>--add to grilled sandwich/panini along with melted cheese </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/586' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Mexican_Shredded_Beef_Instant_Pot 162188814551 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny 5-Minute Dumpling or Wonton Soup with Spinach - a viral TikTok microwave method with delicious results <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>5-Minute Dumpling or Wonton Soup with Spinach</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>1 serving</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/618' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/618_big.jpg' alt='A fast and flavorful high-protein soup using the convenience of frozen dumplings or wontons and a microwave. Trader Joe&#039;s soup dumplings are perfect.'/><br /><br /> <div itemprop='description'> A fast and flavorful soup using the convenience of frozen dumplings or wontons and a microwave. Trader Joe's soup dumplings are perfect. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>1 cup chicken broth </li><li itemprop='ingredients'>1 1/2 teaspoons soy sauce </li><li itemprop='ingredients'>6 frozen dumplings (soup dumplings, or other frozen dumplings or wontons)* </li><li itemprop='ingredients'>1 cup fresh baby spinach </li><li itemprop='ingredients'>1/4 teaspoon sesame oil (optional) </li><li itemprop='ingredients'>FOR GARNISH: </li><li itemprop='ingredients'>1 tablespoon chopped green onions </li><li itemprop='ingredients'>1 tablespoon chili crisp (more or less to taste) </li><li itemprop='ingredients'>toasted sesame seeds</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> *1 package of frozen Trader Joe's 6 pork or chicken soup dumplings work perfectly for this recipe. You may also use other frozen dumplings or wontons. For mini-wontons, increase the quantity from 6 to 8 or 9.<br/><br/>Choose a microwave safe bowl that is wide enough to hold 6 dumplings/wontons in single layer. A pasta bowl or something similar works great.<br/><br/>To the bowl, add chicken broth and soy sauce. Arrange dumplings/wontons in single layer in the broth, cover and microwave on high 3 minutes. Add spinach and gently press into broth so it is submerged. Cover and microwave 30 seconds more until spinach is wilted and dumplings/wontons are hot in the center. Drizzle with sesame oil, if using.<br/><br/>(NOTE: Microwaves vary in power. Yours may require more or less time.)<br/><br/>Garnish with green onions, chili crisp, and sesame seeds.<br/><br/>STOVE TOP OPTION. If you prefer, use the same ingredients heated in a pot on a stovetop instead of the microwave. This is especially recommended if you want to make 2 or more servings at one time, rather than one serving at a time in the microwave. Simply increase the ingredient amounts proportionally for the number of servings you want, bring the broth to a simmer and heat until the dumplings/wontons are hot throughout (check their packaging for recommended cook times). Wilt the spinach for 30-60 seconds in the simmering broth before serving.<br/><br/>MAKE IT VEGAN. Substitute vegan frozen dumplings/wontons and vegetable or miso broth.<br/><br/>Adapted from a videos on Tik Tok. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/618' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Dumpling_Wonton_Soup_with_Spinach 162188814550 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Make-Ahead Freezer Rolls - Enjoy warm, fluffy, buttery rolls without last-minute stress <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Soft White Dinner Rolls | Freeze Ahead</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>24 rolls</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/479' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/479_big.jpg' alt='Enjoy soft, homemade rolls without the last-minute stress. Form and freeze the dough balls and thaw and bake a few or a bunch whenever needed. #FreezerRolls #DinnerRolls #SoftRolls #MakeAheadRolls #ThanksgivingRolls #ChristmasRolls #PotatoRolls'/><br /><br /> <div itemprop='description'> Enjoy soft, homemade rolls without the last-minute stress. Form and freeze the dough balls and thaw and bake a few or a bunch whenever needed. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>1-1\4 cups cool water (plus 2 tablespoons in dry fall/winter weather) </li><li itemprop='ingredients'>1 tablespoon dry active or instant yeast </li><li itemprop='ingredients'>3-1/2 cups (15 oz) unbleached, all-purpose flour </li><li itemprop='ingredients'>1-1/4 teaspoons salt </li><li itemprop='ingredients'>1/4 cup sugar </li><li itemprop='ingredients'>7 tablespoons unsalted butter, room temperature (plus 1-2 tablespoons to melt and brush on top of finished rolls) </li><li itemprop='ingredients'>1/3 cup powdered nonfat milk </li><li itemprop='ingredients'>1/2 cup unseasoned instant mashed potato flakes (or 1/4 cup potato flour, or 1/3 cup cooked and mashed potato)</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Directions are for using a stand mixer with the dough hook for every step. Dough may also be mixed in a bowl with a wooden spoon and kneaded by hand.<br/><br/>MIX and KNEAD DOUGH:<br/>To bowl of stand mixer, add water, sprinkle on yeast, add all remaining ingredients in order given. On speed 2, mix until evenly combined with no remaining dry bits (approx. 1 min.). Stop mixer and scrape down sides of bowl, then continue to mix/knead on speed 4 for 5-6 minutes.<br/><br/>When dough is ready, it should begin separating from the sides of the bowl, while sticking to the bottom of the bowl. If dough looks too wet, add flour a tablespoon at a time; if it looks too dry, add water a tablespoon at a time, until desired consistency. Dough may be slightly sticky, but should be springy if you poke it with your finger.<br/><br/>FORM DOUGH BALLS and FREEZE:<br/>Transfer dough to lightly floured work surface, knead a few times to form into smooth ball. Divide dough into 24 pieces. Form each into a ball. Place on baking sheet and freeze for 3-4 hours. Transfer frozen dough balls to freezer bag, press out as much air as possible before sealing bag. Place in freezer for up to 2 weeks.<br/><br/>THAW and RISE:<br/>Spray one 9x13 baking dish or two 8x8 or two 9" round baking pans/dishes. Place frozen dough balls, evenly spaced, inside baking dish. Cover with greased/sprayed plastic wrap and let rise 5-6 hours until puffy (rolls will expand/rise more while baking).<br/><br/>BAKE:<br/>Meanwhile, preheat oven to 350 degrees. Remove plastic wrap and bake for 20-25 minutes (internal temperature of middle rolls should be 190°) and golden brown on top. Remove from oven and brush with melted butter.<br/><br/>Allow rolls to rest for 5 minutes before gently removing--their soft texture makes them delicate. Serve warm or at room temperature. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/479' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Freezer_Rolls 162188814549 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Cranberry Cream Cheese Dip with Customized Toppings - make this quick appetizer recipe your own by adding different toppings <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Cranberry Cream Cheese Dip</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>8 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/609' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/609_big.jpg' alt='An easy, tasty appetizer with a flavorful combination of toppings that can be customized to your choice. Serve with crackers, bagel or pita chips, pretzels, or crusty bread slices. From TheYummyLife.com #appetizer #dip #spread #Thanksgiving #Christmas #cranberry #creamcheese #crackers'/><br /><br /> <div itemprop='description'> An easy, tasty appetizer that can be customized with toppings of your choice. Spread on crackers or crusty bread slices. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>1 (8 oz) block cream cheese, softened to room temp. </li><li itemprop='ingredients'>1/2 cup whole berry cranberry sauce (good store-bought or homemade, recipe at: https://www.theyummylife.com/recipes/34/) </li><li itemprop='ingredients'>1/4 teaspoon ground black pepper* </li><li itemprop='ingredients'>1/4 teaspoon salt* </li><li itemprop='ingredients'>1/8 teaspoon garlic powder* </li><li itemprop='ingredients'>2 tablespoons chopped pecans </li><li itemprop='ingredients'>1 scallion, chopped </li><li itemprop='ingredients'>1/2 jalapeno, stem and seeds removed, sliced into thin rounds </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>OPTIONAL TOPPING ADDITIONS/SUBSTITUTIONS: </li><li itemprop='ingredients'>chopped nuts: walnuts, pistachios, almonds, pine nuts </li><li itemprop='ingredients'>chopped herbs: mint, rosemary, sage, basil, thyme </li><li itemprop='ingredients'>minced crystallized ginger </li><li itemprop='ingredients'>orange or lime zest </li><li itemprop='ingredients'>pomegranate arils</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> *may substitute 3/4 teaspoon homemade garlic pepper salt for the salt, pepper, and garlic powder. Recipe at: https://www.theyummylife.com/recipes/354/<br/><br/>Place cream cheese on center of serving plate. Sprinkle top with salt, pepper, and garlic powder. Spoon cranberry sauce over top; spread to cover top, allowing some to drip down sides. Sprinkle on nuts and scallions; arrange jalapeno slices evenly over top. (Or, substitute other toppings of your choice.)<br/><br/>Serve with crackers, bagel chips, pita chips, or pretzels. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/609' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Cranberry_Cream_Cheese_Dip 162188814547 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Pumpkin Cream Cheese Pie - Cheesecake and pumpkin pie layered in one scrumptious dessert! <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Pumpkin Cream Cheese Pie</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>8 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/608' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/608_big.jpg' alt='This has the flavors of cheesecake and pumpkin pie layered together in one scrumptious, festive dessert. With make-ahead convenience, it&#039;s perfect for your holiday table. From TheYummyLife.com #pumpkinpie #creamcheesepie #cheesecake #Thanksgiving #Christmas #autumn #dessert #makeahead'/><br /><br /> <div itemprop='description'> This has the flavors of cheesecake and pumpkin pie layered together in one scrumptious, festive dessert. Perfect for your holiday table with make-ahead convenience. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>FOR CRUST: </li><li itemprop='ingredients'>1 1/2 cups graham cracker crumbs (ten 4-section cracker sheets, crushed to fine crumbs) </li><li itemprop='ingredients'>1/4 cup sugar </li><li itemprop='ingredients'>1/2 teaspoon cinnamon </li><li itemprop='ingredients'>1/8 teaspoon kosher salt </li><li itemprop='ingredients'>6 tablespoons unsalted butter, melted </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>FOR CREAM CHEESE LAYER: </li><li itemprop='ingredients'>1 block (8 oz) cream cheese, softened at room temperature </li><li itemprop='ingredients'>1/2 cup sugar </li><li itemprop='ingredients'>1 egg, room temperature </li><li itemprop='ingredients'>1 teaspoons vanilla </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>FOR PUMPKIN LAYER: </li><li itemprop='ingredients'>3/4 cup pumpkin puree (plain, unsweetened) </li><li itemprop='ingredients'>1/2 cup sour cream, room temperature </li><li itemprop='ingredients'>1/4 cup sugar </li><li itemprop='ingredients'>1 egg </li><li itemprop='ingredients'>1 1/8 teaspoons pumpkin pie spice blend (or 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/8 teaspoon cloves) </li><li itemprop='ingredients'>1/8 teaspoon kosher salt </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>OPTIONAL GARNISH </li><li itemprop='ingredients'>Whipped Cream</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> MAKE CRUST: In medium bowl, combine graham cracker crumbs, sugar, cinnamon, salt, and melted butter. Press mixture into 9-inch pie pan, covering the bottom and coming all the way up the sides with an even thickness. Refrigerate to firm up while mixing remaining ingredients. May be made a day ahead, covered, and refrigerated; or freeze it well-wrapped for up to 1 month. (For photo tutorial for making crust, go to: https://www.theyummylife.com/Graham_Cracker_Crust)<br/><br/>PREHEAT OVEN to 350 degrees F.<br/><br/>MIX INGREDIENTS using a food processor, blender, or electric mixer.<br/><br/>MIX CREAM CHEESE LAYER<br/>If using food processor or blender: <br/>Add cream cheese, sugar, egg, and vanilla to food processor bowl (or blender). Process 20-25 seconds until smooth, scraping down the sides once or twice to ensure that no lumps remain in cream cheese. (A blender may require more processing time. Keep an eye on it, and stop blending when the mixture is smooth.)<br/><br/>If using electric mixer: <br/>Add cream cheese and sugar to mixing bowl; with electric mixer, blend on low speed 1-2 min. until smooth, scraping down sides once or twice to ensure that no lumps remain in cream cheese. Add eggs and vanilla. Mix on medium speed until completely combined and smooth (30-60 seconds). Set aside.<br/><br/>BAKE CREAM CHEESE LAYER:<br/>Add cream cheese mixture to chilled graham cracker crust, smooth into even layer. Bake 20 min until set with a slight jiggle when nudged. Remove from oven and let rest for 5 min.<br/><br/>MIX PUMPKIN LAYER (while cream cheese layer bakes)<br/>If using food processor or blender: <br/>Add pumpkin, sour cream, sugar, egg, &nbsp;pumpkin pie spice, and salt to food processor or blender (no need to wash them out after the cream cheese mixture--remaining bits will blend right in). Blend just until thoroughly mixed, scraping down sides as needed, approx. 15 seconds (maybe longer in blender).<br/><br/>If using an electric mixer:<br/>In a medium bowl, mix pumpkin layer &nbsp;ingredients together at medium speed until smooth.<br/><br/>ADD PUMPKIN LAYER and BAKE:<br/>After cream cheese mixture has baked and rested for 5 minutes, use a spoon to lightly drizzle the top with the pumpkin mixture in an even layer. Use a small offset spatula to spread and smooth the topping. A light touch is important so the topping doesn't sink into the hot cream cheese base.<br/><br/>Return pie to oven for approx. 25 more minutes until pumpkin topping is set and slightly browning around the edges, with a slight jiggle when nudged. Place on a cooling rack and allow to cool at room temperature for 1 hour.<br/><br/>REFRIGERATE: Transfer to refrigerator and chill uncovered for at least 5 hours before serving. (Do not cover until completely chilled to avoid sweating from release of steam.) May be made a day ahead, if desired.<br/><br/>SERVE: Eat pie slices plain or topped with a dollap of whipped cream.<br/><br/>STORE covered pie in refrigerator. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/608' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Pumpkin_Cream_Cheese_Pie 162188814546 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Easy Orange Cream Drop Scones - mix, drop, bake -- a simple and delicious Panera copycat recipe <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Cream Drop Scones - Orange</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>8 scones</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/596' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/596_big.jpg' alt='This easy recipe is similar to Panera&#039;s popular orange scones. These get their richness from cream, so there&#039;s no butter to chill and cut in. No need to cut these into shapes; simply drop them in rustic rounds onto a baking sheet. From TheYummyLife.com #scones #creamscones #dropscones #orangescones #easy #makeahead #freezable #Britishinspired #breakfast #brunch #teatime'/><br /><br /> <div itemprop='description'> This easy recipe is similar to Panera's popular orange scones. These get their richness from cream, so there's no butter to chill and cut in. No need to cut these into shapes; simply drop them in rustic rounds onto a baking sheet. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>FOR BATTER: </li><li itemprop='ingredients'>2 cups (8.5 oz) all-purpose flour </li><li itemprop='ingredients'>2 teaspoons baking powder </li><li itemprop='ingredients'>1/2 teaspoon kosher salt </li><li itemprop='ingredients'>1/4 cup sugar </li><li itemprop='ingredients'>2 tablespoons orange zest (from 2 large navel oranges)* </li><li itemprop='ingredients'>1/4 cup fresh orange juice* </li><li itemprop='ingredients'>1 cup heavy cream </li><li itemprop='ingredients'>2 teaspoons vanilla </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>FOR GLAZE: </li><li itemprop='ingredients'>1 cup powdered (confectioner's) sugar </li><li itemprop='ingredients'>1 tablespoon orange zest (from 1 large navel orange)* </li><li itemprop='ingredients'>1/4 teaspoon vanilla </li><li itemprop='ingredients'>1 tablespoon cream or milk </li><li itemprop='ingredients'>1-2 tablespoons fresh orange juice* </li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> *3 large navel oranges will yield enough zest and juice for the batter and glaze. It's easier if you zest the oranges before juicing them. (There will be leftover juice if you juice all 3 oranges.)<br/><br/>Preheat oven to 400 degrees F (or 375 convection). Line a large baking sheet (13x18) with parchment paper or silicone mat. Set aside.<br/><br/>MIX BATTER:<br/>In large bowl, whisk together flour, baking powder, salt, and sugar. Add orange zest and whisk with flour mixture, breaking up any clumps. Add orange juice, cream, and vanilla. Stir gently just until no dry bits are visible. Don't over mix. Dough should be thick and sticky. <br/><br/>FORM SCONES:<br/>Drop in 8 equal portions, a generous 1/3-cup each, onto baking sheet. (A large scoop makes this task easier.) Flatten slightly with damp fingers and smooth out any shaggy, stray bits. <br/><br/>BAKE SCONES:<br/>Bake for 20-22 minutes, until golden on edges. Leave on baking sheet for 10 minutes and transfer to cooling rack to cool completely.<br/><br/>MIX AND GLAZE SCONES:<br/>Whisk together powdered sugar, orange zest, vanilla, cream, and 1 tablespoon orange juice. If too thick, add more orange juice, 1 teaspoon at a time until drizzling consistency. Drizzle over cooled scones.<br/><br/>--------------------------------------------<br/>TO STORE 1-2 days: Place scones inside a paper bag or covered cardboard box--something breathable; or place on plate covered with dish towel. Do not store in sealed plastic or glass container to prevent sogginess. Don't refrigerate--they stay fresher stored at room temperature.<br/><br/>TO MAKE-AHEAD AND FREEZE (unbaked/unglazed): Place unbaked scones on a baking sheet and freeze until solid. Then transfer to an airtight plastic freezer bag and press out as much air as possible. May be frozen for up to one month. Bake frozen scones according to the recipe, adding 5 or so minutes to baking time. <br/><br/>TO MAKE-AHEAD AND FREEZE (baked and glazed): Bake and glaze scones and leave out uncovered 1-2 hours until glaze has hardened. Freeze in single layer in sealed container for up to 1 month. To thaw, remove from container and thaw at room temperature. Glaze may look wet initially, but will re-harden as they reach room temperature--this may take 1-2 hours. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/596' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Orange_Cream_Drop_Scones 162188814545 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Easy Zucchini Parmesan - simple and healthier with no breading or frying <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Zucchini Parmesan</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>6 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/604' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/604_big.jpg' alt='There&#039;s no breading or frying in this simple, healthier, baked zucchini recipe with amazing flavor. Serve hot or room temperature as a side, layered on a sandwich, on top of rice or pasta, or topped with an egg.'/><br /><br /> <div itemprop='description'> There's no breading or frying in this simple, healthier, baked zucchini recipe with amazing flavor. Serve hot or room temperature. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>2.5 to 3 lbs. zucchini </li><li itemprop='ingredients'>2-3 tablespoons olive oil </li><li itemprop='ingredients'>1/2 teaspoon salt </li><li itemprop='ingredients'>1/2 teaspoon freshly ground pepper </li><li itemprop='ingredients'>1/2 teaspoon red pepper flakes (reduce or omit for less heat) </li><li itemprop='ingredients'>1 1/4 cups marinara sauce (Rao's recommended) </li><li itemprop='ingredients'>1 cup (2.5 oz.) freshly grated parmesan </li><li itemprop='ingredients'>optional garnish: chopped basil or parsley</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Preheat oven to 450 degree F.<br/><br/>Cut ends off zucchini and discard. Cut zucchini in half crosswise. Cut each piece lengthwise into 1/4" thick slices. Line two large baking sheets with parchment paper. Arrange zucchini slices in single layer in pans. Brush top of each slice with olive oil. Sprinkle with salt, pepper, and red pepper flakes. Bake for 30 minutes until lightly browned.<br/><br/>Lower oven temperature to 375 degrees F.<br/><br/>Coat 9x13 baking dish with cooking spray or brush with oil. Spread 1/2 cup marinara sauce evenly in bottom of dish. Arrange a third of zucchini slices in single layer in bottom of baking dish. Spoon 1/4 cup marinara sauce onto zucchini slices; spread sauce evenly on each slice. Sprinkle evenly with 1/4 cup shredded parmesan. Repeat making two more layers using 1/3 of the zucchini, 1/4 cup sauce, and 1/4 cup parmesan with each layer. <br/><br/>Bake for 30 to 35 minutes until browned and bubbling. Serve hot or at room temperature. Optional: garnish with chopped basil or parsley.<br/><br/>WANT IT CHEESIER? Add shredded mozzarella between each layer and on top. Serve it hot.<br/><br/>Recipe inspired by New York Times Zucchini Parmesan recipe. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/604' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Zucchini_Parmesan 162188814544 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Artichoke Chicken Salad Sandwich <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Artichoke Chicken Salad Sandwich</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>8-10 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/598' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/598_big.jpg' alt='A delicious chicken salad with a distinctive flavor from marinated artichoke hearts. It makes an amazing sandwich. For a lower carb option, serve it in a lettuce wrap or over a bed of greens. #chickensalad #sandwich #lettucewrap #artichokehearts #croissant'/><br /><br /> <div itemprop='description'> A flavorful chicken salad that makes an amazing sandwich. For a lower carb option, serve it in a lettuce wrap or over a bed of greens. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>4-5 cups (20 oz) cooked, shredded chicken (from 1 rotisserie chicken or 3-4 boneless chicken breasts) </li><li itemprop='ingredients'>2 (6 oz) jars marinated artichoke hearts, drained (reserving liquid) and coarsely chopped </li><li itemprop='ingredients'>1/4 cup toasted pine nuts </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>FOR DRESSING: </li><li itemprop='ingredients'>1/4 cup reserved liquid from marinated artichokes (+more, if needed) </li><li itemprop='ingredients'>3/4 cups mayonnaise </li><li itemprop='ingredients'>3 garlic cloves, minced (1 tablespoon) </li><li itemprop='ingredients'>1 or more teaspoons salt (less if chicken is already salted), to taste </li><li itemprop='ingredients'>1/2 teaspoon white pepper </li><li itemprop='ingredients'>2 teaspoons dried tarragon </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>TO MAKE SANDWICHES: </li><li itemprop='ingredients'>8 croissants, halved horizontally (may also use other bun or bread) </li><li itemprop='ingredients'>8 large lettuce leaves</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Add chicken, artichokes, and pine nuts to medium size bowl; set aside.<br/><br/>In small bowl, combine dressing ingredients: liquid from artichoke jar, mayonnaise, garlic, 1 teaspoon salt, white pepper, and tarragon.<br/><br/>Pour dressing over chicken artichoke mixture; stir to evenly combine. Taste and add more salt, if needed. <br/><br/>Cover and chill at least 4 hours (overnight is better) to allow flavors to develop and liquid to absorb into chicken. After chilling, if it needs more moisture, stir in more of artichoke jar liquid until desired consistency.<br/><br/>ASSEMBLE SANDWICHES:<br/>To each split croissant (or other bun/bread) add lettuce and spoon on chicken salad. <br/><br/>Makes approx. 5 cups. For large croissant sandwiches, use 1/2 cup per sandwich.<br/><br/>*METHODS FOR COOKING CHICKEN BREASTS:<br/><br/>1. Poached on stove top: Add chicken to saucepan and cover with water. Bring to boil then reduce to simmer for approx. 8 minutes until internal temperature is 165° F.<br/>2. With Sous-Vide Precision Cooker. Preheat water in sous-vide cooker to 150° F. Add chicken (in vacuum-sealed plastic bag) and cook for at least 1 hour and up to 4. Transfer to ice bath and let chill for 15 minutes.<br/><br/>Thanks to my sister Nelda Matheny for this recipe. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/598' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Artichoke_Chicken_Salad 162188814543 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Roasted Sweet Potatoes with Jalapeños and Crispy Onions - A one-pan, nutritious side with sweet, salty, and spicy flavors <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Sweet Potatoes | Roasted with Jalapenos</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>4-6 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/595' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/595_big.jpg' alt='A tasty combination of sweet, salty, and spicy flavors in an easy, nutritious, one-pan recipe. Use as a vegan, plant-based side with any meal, in rice bowls or wraps, or top it with an egg for breakfast. #sweetpotatoes #jalapeños #roasted #sheetpan #onepan #ricebowls #savory #wraps #vegan #plantbased'/><br /><br /> <div itemprop='description'> A tasty combination of sweet, salty, and spicy flavors in an easy, nutritious, one-pan recipe. Use as a side with any meal, in rice bowls, or top it with an egg for breakfast. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>2 lbs unpeeled sweet potatoes (6-7 cups cubed) </li><li itemprop='ingredients'>1-2 jalapenos (1 large or 2 small); for less heat, substitute poblano or other mild pepper </li><li itemprop='ingredients'>1 small onion </li><li itemprop='ingredients'>2 tablespoon olive oil </li><li itemprop='ingredients'>1/4 teaspoon garlic powder* </li><li itemprop='ingredients'>1/2 teaspoon ground black pepper* </li><li itemprop='ingredients'>1/2 teaspoon kosher salt*</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> *May substitute 1 1/4 teaspoons garlic pepper salt seasoning; recipe here: https://www.theyummylife.com/Garlic_Salt<br/><br/>Preheat oven to 450 degrees F. Spray or brush large 13x18 sheet pan with oil.<br/><br/>Cut sweet potatoes into 1" cubes. Add to sheet pan.<br/><br/>Cut stem end from jalapeno(s). Slice in half lengthwise; remove membrane and seeds. Thinly slice halved jalapeno(s) crosswise and add to sheet pan.<br/><br/>Cut ends (poles) off of onion. Cut onion in half from pole to pole and remove skin. Cut into thin slices. Add to sheet pan.<br/><br/>Drizzle cut sweet potatoes, onions, and jalapenos with olive oil; toss with tongs to evenly coat. Sprinkle on garlic pepper salt seasoning. Toss again to mix evenly. Spread in even layer.<br/><br/>Bake 25-35 minutes, flipping mixture over with metal spatula after first 15 minutes. <br/><br/>Serve warm or room temperature. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/595' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/roasted_sweet_potatoes_jalapenos 162188814542 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Easy Classic Creamy Coleslaw - 5 minutes start to finish <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Coleslaw - Creamy Classic</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>4-6 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/575' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/575_big.jpg' alt='Using the convenience of bagged pre-shredded cabbage/carrot mix, these ingredients can be combined in 5 minutes. Serve it with sandwiches, burgers, barbecue, and fried chicken or fish. From TheYummyLife.com #coleslaw #cabbage #creamy #potlucks #picnics #barbecue #friedchicken #friedfish'/><br /><br /> <div itemprop='description'> Using the convenience of bagged pre-shredded cabbage/carrot mix, these ingredients can be combined in 5 minutes. Serve it with sandwiches, burgers, barbecue, and fried chicken or fish. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>1 (14 oz) package coleslaw mix (pre-shredded cabbage and carrots); 6 cups </li><li itemprop='ingredients'>FOR DRESSING: </li><li itemprop='ingredients'>3/4 cup mayonnaise </li><li itemprop='ingredients'>1 tablespoon Dijon mustard (may substitute other mustard) </li><li itemprop='ingredients'>1 1/2 teaspoons sugar </li><li itemprop='ingredients'>1 tablespoon cider vinegar </li><li itemprop='ingredients'>1 teaspoon celery seeds </li><li itemprop='ingredients'>1/2 teaspoon celery salt </li><li itemprop='ingredients'>1/4 teaspoon kosher salt </li><li itemprop='ingredients'>1/4 teaspoon freshly ground black pepper</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> In medium bowl, whisk together dressing ingredients. Add coleslaw mix and stir until well mixed. Cover and refrigerate for up to 3 days. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/575' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Classic_Creamy_Coleslaw 162188814541 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Easy Roasted Cauliflower with Indian Spices - healthy, flavorful, and vibrantly colorful <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Roasted Cauliflower with Indian Spices</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>6-8 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/589' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/589_big.jpg' alt='This easy, healthy, flavorful vegetable is a perfect side with Indian food and also pairs well with grilled meats and fish or in vegan rice bowls. From TheYummyLife.com #Indianfood #turmeric #cumin #cauliflower #healthy #vegan #vegetarian'/><br /><br /> <div itemprop='description'> This easy, flavorful, healthy vegetable is a perfect side with Indian food and also pairs well with grilled meats and fish. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>3 tablespoons olive oil </li><li itemprop='ingredients'>2 teaspoons grated fresh ginger </li><li itemprop='ingredients'>1 teaspoon whole coriander seeds </li><li itemprop='ingredients'>1 teaspoon whole cumin seeds </li><li itemprop='ingredients'>1 teaspoon curry powder </li><li itemprop='ingredients'>1 teaspoon turmeric powder </li><li itemprop='ingredients'>1/8 teaspoon cayenne pepper </li><li itemprop='ingredients'>3/4 teaspoon garlic powder </li><li itemprop='ingredients'>3/4 teaspoon ground black pepper </li><li itemprop='ingredients'>1/2 teaspoon kosher salt </li><li itemprop='ingredients'>1 large head cauliflower, cored, cut into 2- inch florets; yields 7-8 cups florets </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>OPTIONAL GARNISH </li><li itemprop='ingredients'>2 tablespoons chopped fresh cilantro or parsley</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Preheat over to 450 degrees F. Line large, rimmed baking sheet with aluminum foil (to prevent staining from turmeric). Set aside.<br/><br/>In large bowl, add oil, ginger, and remaining seasonings; whisk to combine. Add cauliflower florets and toss with tongs until evenly coated. Distribute in single layer on large rimmed baking sheet. <br/><br/>Bake approx. 15-20 minutes, turning pieces over after 10 minutes, until cauliflower has browned edges and is fork-tender. Transfer to serving bowl, scraping any seasonings or crispy bits over top. Sprinkle with cilantro or parsley, if desired.<br/><br/>May be served warm or room temperature.<br/><br/>Adapted from Bon Appetit recipe. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/589' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Roasted_Cauliflower_Indian_Spices 162188814540 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Old-Fashioned Cream Cheese Pie - celebrating my mom with a favorite recipe <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Cream Cheese Pie</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>8 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/580' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/580_big.jpg' alt='This old-fashioned pie has the flavor of cheesecake, but it&#039;s much easier to make and has a silky, creamy texture. Serve it plain or topped with fruit. From TheYummyLife.com #creamcheese #cheesecake #grahamcrackercrust #easy #pie'/><br /><br /> <div itemprop='description'> This old-fashioned pie has the flavor of cheesecake, but it's much easier to make and has a silky, creamy texture. Serve it plain or topped with fruit. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>FOR CRUST: </li><li itemprop='ingredients'>1 1/2 cups graham cracker crumbs (ten 4-section cracker sheets, crushed to fine crumbs) </li><li itemprop='ingredients'>1/4 cup sugar </li><li itemprop='ingredients'>1/8 teaspoon salt </li><li itemprop='ingredients'>6 tablespoons unsalted butter, melted </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>FOR FILLING: </li><li itemprop='ingredients'>1 1/2 blocks (12 oz) cream cheese, softened at room temperature </li><li itemprop='ingredients'>3/4 cups sugar </li><li itemprop='ingredients'>2 eggs, room temperature </li><li itemprop='ingredients'>2 teaspoons vanilla </li><li itemprop='ingredients'>1/2 teaspoon fresh lemon juice </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>FOR TOPPING: </li><li itemprop='ingredients'>1 cup sour cream, room temperature </li><li itemprop='ingredients'>1/4 cup sugar </li><li itemprop='ingredients'>1 teaspoon vanilla </li><li itemprop='ingredients'> </li><li itemprop='ingredients'>OPTIONAL FRUIT TOPPING: </li><li itemprop='ingredients'>sliced fruit/berries of your choice </li><li itemprop='ingredients'>OR, fruit sauce (recipes below)* </li><li itemprop='ingredients'>OR, prepared pie filling (cherry, blueberry, etc.)</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Preheat oven to 350 degrees F.<br/><br/>MAKE CRUST: In medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press mixture into 9-inch pie pan, covering the bottom and coming all the way up the sides with an even thickness. Refrigerate to firm up while mixing remaining ingredients. (For photo tutorial for making crust, go to: https://www.theyummylife.com/Graham_Cracker_Crust)<br/><br/>MAKE FILLING:<br/>Add cream cheese and sugar to mixing bowl; with electric mixer, blend on low speed 1-2 min. until smooth, scraping down sides once or twice to ensure that no lumps remain in cream cheese. Add eggs, vanilla, and lemon juice. Mix on medium speed until completely combined and smooth (30-60 seconds). Set aside.<br/><br/>MAKE TOPPING:<br/>In a separate small bowl, whisk together sour cream, sugar, and vanilla until smooth. Set aside.<br/><br/>BAKE:<br/>Pour cream cheese filling into prepared crust and spread into even layer; bake for 25-30 minutes until set (it should puff around the perimeter and slightly jiggle in the center). Remove from oven and rest on cooling rack for 5 minutes. With a spoon, lightly drizzle top with sour cream topping in even layer. Use small offset spatula to gently spread and smooth topping, completely covering top of pie.<br/><br/>Return to oven and bake 10 minutes. Place on cooling rack and cool for approx. 1 hour until room temperature. <br/><br/>REFRIGERATE: Transfer to refrigerator and chill uncovered for at least 5 hours before serving. (Do not cover until completely chilled to avoid sweating from release of steam.) <br/><br/>SERVE: Eat pie slices plain or serve with sliced fresh fruit, fruit sauce, or fruit pie filling on the side.<br/><br/>RECIPE MAY BE DOUBLED and made in a 9x13 pan. Coat pan with cooking spray, press crust in bottom only (crust shouldn't extend up the sides of the pan). Add 10 min. to initial baking time.<br/><br/>OPTIONAL FRUIT SAUCE TOPPINGS: &nbsp;<br/>*Raspberry Sauce recipe: https://www.theyummylife.com/microwave_raspberry_sauce<br/>*Blueberry Sauce recipe: https://www.theyummylife.com/microwave_blueberry_sauce<br/>*Peach Sauce recipe: https://www.theyummylife.com/Peach_Sauce<br/>*Cherry sauce recipe: https://www.theyummylife.com/microwave_cherry_sauce<br/>*Cranberry sauce recipe: https://www.theyummylife.com/Cranberry_Sauce </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/580' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Cream_Cheese_Pie 162188814539 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Simple Graham Cracker Pie Crust - ready in minutes to use baked or unbaked <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Graham Cracker Crust</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>for 9-inch pie</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/582' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/582_big.jpg' alt='Graham cracker crusts are easy, buttery, and ready to fill in minutes. Use baked or unbaked. So much better than buying it ready-made, and faster than pastry pie crusts. Use for creamy pie fillings like pudding, cream, cream cheese, etc. From TheYummyLife.com #grahamcracker #cheesecake #keylimepie #nobake #pie'/><br /><br /> <div itemprop='description'> Easy, buttery, and ready to fill in minutes. Use baked or unbaked. Recipe for 9-inch pie plate or 9-10 inch springform pan. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>10 sheets of crackers (4-sections per sheet), crushed (1 1/2 cups or 150g or 5.3oz. graham cracker crumbs) </li><li itemprop='ingredients'>1/4 cup sugar </li><li itemprop='ingredients'>1/8 teaspoon salt </li><li itemprop='ingredients'>6 tablespoons unsalted butter, melted </li><li itemprop='ingredients'>OPTIONAL: </li><li itemprop='ingredients'>1/2 teaspoon cinnamon </li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> TO MAKE IN FOOD PROCESSOR:<br/>Place all ingredients in bowl of food processor; pulse until fine crumbs with the texture of wet sand.<br/><br/>TO MAKE WITHOUT FOOD PROCESSOR:<br/>Place graham crackers in a sealed plastic bag and use a rolling pin on the outside of the bag to crush graham crackers until there are fine, uniform crumbs. Add to bowl and mix with remaining ingredients.<br/><br/>SPREAD AND PRESS EVENLY IN PIE PLATE:<br/>Distribute 1 cup mixture around perimeter of 9" pie plate. Use the straight side of a measuring cup to press mixture evenly up the sides of pie plate. Add remaining crumb mixture to center of pie plate and use measuring cup again to spread and press evenly across the bottom to the sides until entire pie plate has an evenly formed crust.<br/><br/>For uncooked crust:<br/>Chill crust for at least 30 minutes before filling.<br/><br/>For baked crust:<br/>Bake 10 min. at 350 degrees F. Cool before filling.<br/><br/>MAKE AHEAD<br/>Crust can be made a day ahead and refrigerated before filling. Or, seal it in a pie saver container and freeze for up to a month. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/582' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Graham_Cracker_Crust 162188814537 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Slow Cooker Apple Butter | no added sugar, no peeling - rich flavor and a perfect blend of spices; suitable for freezing or canning <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Slow Cooker Apple Butter | no added sugar</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>makes 7-8 cups</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/516' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/516_big.jpg' alt='Unlike traditional apple butter recipes, there&#039;s no added sugar in this easy, rich-tasting, spiced apple butter. Use it like jam--spread it on toast, bagels, and biscuits or mix it in yogurt, oatmeal and smoothies. From TheYummyLife.com #slowcooker #apples #easy #applebutter #canning #gift #printablelabels'/><br /><br /> <div itemprop='description'> Unlike traditional apple butter recipes, there's no added sugar in this rich-tasting, spiced apple butter. Use it like jam--spread it on toast, bagels, and biscuits or mix it in yogurt, oatmeal and smoothies. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>5.5 to 6 lbs apples (10-12 medium); cored and chopped </li><li itemprop='ingredients'>1/2 cup chopped dates (5-6 pitted Medjool dates) </li><li itemprop='ingredients'>1/2 cup apple cider vinegar </li><li itemprop='ingredients'>2-1/2 teaspoons cinnamon* </li><li itemprop='ingredients'>1/2 teaspoon allspice* </li><li itemprop='ingredients'>1/2 teaspoon nutmeg* </li><li itemprop='ingredients'>1/2 teaspoon ginger* </li><li itemprop='ingredients'>1/4 teaspoon cloves* </li><li itemprop='ingredients'>1/4 teaspoon salt </li><li itemprop='ingredients'>1 tablespoon vanilla</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> * May substitute 1-1/2 tablespoons pumpkin spice for individual dried spices. Pumpkin spice is a blend of all of these recipe at: https://www.theyummylife.com/Pumpkin_Pie_Spice_Mix<br/><br/>Combine everything but vanilla in slow cooker. Cook on low 8-10 hours or high 4-5 hours. Blend with immersion blender until smooth. (Or, transfer to blender in small batches and blend until smooth. Return blended mixture to slow cooker.) Stir in vanilla. With lid off, cook on high for up to 2 hours until thickened and dark stirring occasionally.<br/><br/>STORE IT: Refrigerate for up to 2 weeks or freeze for up to 1 year. Use water process canning to store at room temperature for up to 1 year.<br/><br/>FOR WATER PROCESS CANNING: Add hot apple butter to hot sterilized jars leaving 1/2" of headspace. Water process in water canner 15 minutes for pints & half pints, 20 minutes for quarts. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours. Store jars in dark, cool place for up to 1 year.<br/><br/>For canning safety:<br/>--Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at http://www.freshpreserving.com <br/><br/>For general canning tips, go to www.theyummylife.com/canning_tips </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/516' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Slow_Cooker_Apple_Butter 162188814534 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Sweet Potato Casserole with Marshmallows - Roasting the sweet potatoes elevates the flavor of this classic Thanksgiving side dish <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Sweet Potato Casserole with Marshmallow Topping</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>8-10 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/574' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/574_big.jpg' alt='A classic Thanksgiving holiday side dish using roasted sweet potatoes with a creamy, gooey topping that tastes like dessert. An easy recipe with make-ahead convenience. From TheYummyLife.com #sweetpotatocasserole #marshmallows #Thanksgiving #Christmas #sidedish #vegetable'/><br /><br /> <div itemprop='description'> A classic Thanksgiving holiday side dish using roasted sweet potatoes with a creamy, gooey topping. An easy recipe with make-ahead convenience. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>4 lbs. sweet potatoes (approx. 5 to 7), cleaned, scrubbed, and halved </li><li itemprop='ingredients'>1/4 cup unsalted butter, softened </li><li itemprop='ingredients'>1/4 cup packed brown sugar </li><li itemprop='ingredients'>1/4 cup orange juice </li><li itemprop='ingredients'>1/8 teaspoon cinnamon </li><li itemprop='ingredients'>3/4 teaspoon kosher salt </li><li itemprop='ingredients'>1/8 teaspoon ground black pepper </li><li itemprop='ingredients'>1/4 cup cream (may substitute half-and-half, whole milk, or canned evaporated milk) </li><li itemprop='ingredients'>1 (10.5 oz) package (6 cups) miniature marshmallows</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Preheat oven to 425 degrees F. Line large baking sheet with parchment paper or silicone mat. Place halved sweet potatoes sliced-side-down onto baking sheet; prick each one 3-4 times with fork. Bake 40-45 minutes until soft when pierced with fork. Rest 5-10 minutes until cool enough to handle.<br/><br/>Lower oven temperature to 350 degrees F. Spray or butter 9x13 baking dish; set aside.<br/><br/>Use a spoon to scoop & separate cooked sweet potato from skin; discard skin. To large bowl or bowl of stand mixer, add sweet potatoes, butter, brown sugar, orange juice, cinnamon, salt and pepper. With electric mixer, mix on low speed until potato is smooth and mixed evenly with other ingredients. Add milk or cream and mix thoroughly. (May also combine with a handheld potato masher or large spoon.) Spread mixture in prepared baking dish. Sprinkle marshmallows evenly over top.<br/><br/>Bake uncovered 25 to 30 minutes until heated through and marshmallows are puffed and golden brown.<br/><br/>MAKE-AHEAD TIP:<br/>Prepare the sweet potato mixture and spread in baking dish. Cover and refrigerate for up to 3 days. To bake, bring to room temperature, add marshmallows on top, and bake according to recipe.<br/><br/>HALF THE RECIPE:<br/>Recipe may be halved and baked in a square 8x8 baking dish. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/574' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Sweet_Potato_Marshmallow_Casserole 162188814536 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny The Best Recipes for a Perfect Thanksgiving Holiday Meal - Choose from 40+ recipes--turkey, sides, desserts, beverages and breakfast. Make-ahead options, too. http://www.theyummylife.com/Best_Thanksgiving_Recipes 162188814535 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Easy Microwave Cherry Sauce - use fresh or frozen cherries to make this tasty 10-minute sauce for topping ice cream, cheesecake, pancakes and more <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Microwave Cherry Sauce</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>1 3/4 to 2 cups</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/583' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/583_big.jpg' alt='A quick and easy 10-minute sauce using fresh or frozen cherries to enjoy over ice cream, cheesecake, angel food cake, pancakes, waffles or toast; or, add it to yogurt, smoothies, or oatmeal. From TheYummyLife.com #cherrysauce #microwave #freezeable #icecreamtopping #cheesecaketopping #fresh cherries #frozencherries'/><br /><br /> <div itemprop='description'> A quick and easy 10-minute sauce using fresh or frozen cherries to enjoy over ice cream, cheesecake, angel food cake, pancakes, waffles or toast; or, add it to yogurt, smoothies, or oatmeal. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>16 oz (4 cups) fresh or thawed frozen cherries (sweet or sour), stemmed, pitted, and divided </li><li itemprop='ingredients'>1 tablespoon cornstarch </li><li itemprop='ingredients'>2/3 cup sugar </li><li itemprop='ingredients'>1 tablespoon lemon juice (from half lemon) </li><li itemprop='ingredients'>1/8 teaspoon almond extract</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Add half of cherries (2 cups) to mini food processor or blender, pulse until consistency of a relish. (Or, mince cherries finely with a knife, being careful of cherry juice staining surfaces.)<br/><br/>To a 2 quart (or larger) microwave-safe bowl, add whole and minced cherries. Sprinkle cornstarch over top. (If cornstarch is lumpy, sift it through a fine mesh strainer onto cherries.) &nbsp;Add sugar, lemon juice, and almond extract. Stir to evenly combine. Microwave uncovered at full power for 7 minutes. Cool to room temperature, uncovered, for 30 minutes; sauce will thicken some as it cools. Cover and store in refrigerator for at least 3-4 weeks. May also be frozen for up to a year.<br/> <br/>Service over ice cream, cheesecake, angel food cake, pancakes, waffles or toast. Add to yogurt, smoothies, or oatmeal. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/583' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/microwave_cherry_sauce 162188814533 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Pulled Pork In An Instant Pot - flavorful, tender pork for barbeque sandwiches, sliders, tacos, wraps, loaded baked potatoes, salads, and rice bowls <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Pulled Pork | Instant Pot</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>makes 8-9 cups</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/548' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/548.jpg' alt='Instant Pot Pulled Pork -- a flavorful, tender filling for barbeque sandwiches, sliders, tacos, and wraps; use as a topping for loaded baked potatoes and salads. from TheYummyLife.com #PulledPork #Barbecue #InstantPot #sandwiches #sliders #LoadedBakedPotatoes'/><br /><br /> <div itemprop='description'> A flavorful, tender shredded pork for barbeque sandwiches, sliders, tacos, wraps loaded baked potatoes, salads, and rice bowls </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>4-5 pound boneless pork roast* </li><li itemprop='ingredients'>1/2 to 3/4 cup 14-spice dry rub mix (for recipe, go to www.TheYummyLife.com/recipes/69); or use store-bought spice rub </li><li itemprop='ingredients'>2 tablespoons olive oil </li><li itemprop='ingredients'>1 (12-oz.) bottle beer </li><li itemprop='ingredients'>salt, to taste </li><li itemprop='ingredients'>barbecue sauce (for recipe, go to www.TheYummyLife.com/recipes/71), or use bottled store-bought sauce </li><li itemprop='ingredients'>buns, if making sandwiches or sliders</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> *A pork roast with some visible fat will yield flavorful, crispy, and moist pulled pork. (You may choose to remove some or all of the fat after it cooks.) Pork butt roasts--often labeled Boston or pork shoulder--are a good, flavorful choice for pulled pork.<br/><br/>PREP AND BROWN PORK:<br/>Pat pork roast dry with paper towel. Cut into 3-4" pieces. Pour dry spice rub into shallow dish. Roll each piece of pork in spice rub, covering all sides. Set Instant Pot (IP) on SAUTE, add 1 tablespoon oil. Add pork pieces in batches in a single layer, turning to brown on all sides. Remove browned pork to a plate, add remaining oil and pork to IP, brown on all sides and remove to plate. Add beer and deglaze the IP, scraping and stirring in the browned bits from the bottom.<br/><br/>COOK AND SHRED PORK: <br/>Add browned pork back into beer liquid in IP. Secure lid on IP and set vent to SEALING. Press MANUAL (it automatically sets it at HIGH PRESSURE), then press the "+" button repeatedly until 60 (minutes) is displayed. When cooking cycle is complete and machine beeps, press CANCEL or unplug IP to turn it off. Allow to naturally release. <br/><br/>NOTE: Although actual cooking time is 60 minutes, total time from turning on IP, building pressure, and to the end of the natural release time is approx. 2 hrs 15 minutes.<br/><br/>Use tongs to transfer cooked pork to large baking sheet (like a 13x18 half-sheet pan); shred it using two forks, removing and discarding any visible pieces of fat. <br/><br/>DEGREASE LIQUID:<br/>Degrease liquid, if desired, by (1) spooning grease layer off top, or (2) pouring liquid into a grease separator, or (3) chilling liquid in refrigerator until fat on top solidifies and can be scraped off. NOTE: Leaving, at least, a small amount of grease will assist in browning and crisping.<br/><br/>BROIL, BROWN, AND CRISP PORK:<br/>Place oven rack 5-6 inches from broiler and preheat broiler on high. Spread out the shredded pork in an even layer in baking pan. Pour 1 cup of the degreased cooking liquid over the pork. (If liquid is degreased, drizzle on 1-2 tablespoons olive oil to assist browning, and crisping.) Toss with tongs to evenly distribute. Broil for total of &nbsp;approx. 15 minutes, stopping and stirring every 4-5 minutes, until desired &nbsp;browning and crispiness is achieved. Add additional liquid, as needed, if pork is drier than desired. <br/><br/>For a moister meat, stir in more liquid after broiling is finished. For dryer/crisper meat, broil (stirring as needed to prevent burning) until all liquid has cooked away.<br/><br/>Taste and add salt, if needed.<br/><br/>FREEZES AND REHEATS WELL. In addition to freezing pulled pork, freeze separately any remaining cooking liquid to use for moistening reheated thawed pork.<br/><br/>SERVE shredded pork on buns, plain or with barbecue sauce.<br/><br/>ALTERNATIVE METHOD: After broiling shredded pork, mix with barbecue sauce &nbsp;instead of broth. Heat through.<br/><br/>Nutritional Info (for 1/2 cup pulled pork using degreased liquid): 126 calories, 3.4g fat, .6g carbs, 0g fiber, 21.2g protein. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/548' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Instant_Pot_Pulled_Pork 162188814532 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Easy Flatbread Made With Yogurt - recipe inspired by my trip to India, "Land of Many Flatbreads" <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Flatbread with Yogurt</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>8 7-in. flatbreads</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/556' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/556_big.jpg' alt='This India-inspired flatbread is so easy and versatile with make-ahead convenience. Serve it with soups, dips and spreads, or any meal. Great to use as a wrap or tortilla, too.'/><br /><br /> <div itemprop='description'> This India-inspired flatbread is so easy and versatile with make-ahead convenience. Doubles as a wrap or tortilla. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>2 cups all-purpose flour </li><li itemprop='ingredients'>1 teaspoon baking powder </li><li itemprop='ingredients'>1/4 teaspoon baking soda </li><li itemprop='ingredients'>1/2 teaspoon sugar </li><li itemprop='ingredients'>1 1/2 teaspoons kosher salt </li><li itemprop='ingredients'>1 3/4 cups whole Greek yogurt* </li><li itemprop='ingredients'>2 tablespoons melted butter, ghee, or olive oil</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> *May substitute 1 cup plain whole milk yogurt for the 1 3/4 cups Greek yogurt.<br/><br/>In large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. With wooden spoon or rubber spatula, stir in yogurt until a shaggy dough forms. Transfer dough to lightly floured surface and use floured hands to press dough together. Knead for about 1 minute until dough is a fairly smooth ball. Use large knife or bench scraper to cut into 8 even pieces. &nbsp;Form each piece into a ball by pulling down the sides and pinching them together on the bottom. Cover with plastic wrap, and let it rest for 15 minutes before rolling.**<br/><br/>On lightly floured surface, use floured rolling pin to roll dough balls into approx. 7" circles, 1/8" thick (it's okay if they aren't perfectly round). As you roll, lift dough and re-flour surface as needed to prevent sticking.<br/><br/>Preheat skillet or flat griddle on medium heat. Add 1 rolled dough round and cook 1-2 min. until browned on bottom and bubbles form on surface. Flip over and cook for 1 minute until browned. Remove to plate, brush lightly with melted butter, ghee, or olive oil, if desired (optional). Cover with skillet lid or dish towel to keep warm and soft. (A tortilla warmer works well.) Cook remaining flatbread. Use a damp paper towel to wipe excess flour from skillet before cooking each remaining flatbread. Stack cooked flatbreads and keep them covered so they stay warm and pliable.<br/><br/>STORE cooled flatbreads in plastic bag or container. To REHEAT, spray both sides lightly with water and place on hot, dry griddle/skillet for 1-2 minutes on each side. &nbsp;Or, wrap in foil in a 350-degree F oven for 5-10 minutes.<br/><br/>**CAN MAKE AHEAD to this point. Place dough balls on plate, cover with plastic wrap and refrigerate up to 2 days. Proceed to roll and cook flatbread as explained above. They can be rolled out cold, straight from the fridge. </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/556' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Yogurt_Flatbread 162188814531 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny Classic Creamy Potato Salad - a family favorite for 35+ years <div style='display:none;'> <div itemtype='http://schema.org/Recipe'> <h1 itemprop='name'>Potato Salad | A Creamy Classic</h1> <div style='color:#999999; margin-top:10px; margin-bottom:10px; padding:8px 0px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd;'> By Monica &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<span itemprop='recipeYield'>6-8 servings</span> </div> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/559' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> <img itemprop='image' src='https://s3.amazonaws.com/yummy_uploads2/recipes/full/559_big.jpg' alt='This favorite family recipe is creamy and flavorful. It&#039;s perfect for picnics, potlucks, and barbecue. From TheYummyLife.com #potatosalad #creamy #familyfavorite #classic #picnics #potlucks #barbecues #summer #eggs'/><br /><br /> <div itemprop='description'> This recipe is a classic creamy potato salad that is a 35+-year-old family favorite. It's perfect for picnics, potlucks, and barbecue. </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Ingredients </div> <div> <ul style='padding-left:20px; margin:0px;'><li itemprop='ingredients'>3 lbs potatoes (red, golden or russets) </li><li itemprop='ingredients'>1 small onion, diced (1/2 cup) </li><li itemprop='ingredients'>2 celery stalks, diced (1/2 cup </li><li itemprop='ingredients'>2 tablespoons bottled Italian dressing* </li><li itemprop='ingredients'>2 tablespoons liquid from dill pickle jar </li><li itemprop='ingredients'>2 teaspoons koshers salt </li><li itemprop='ingredients'>1 teaspoon black pepper </li><li itemprop='ingredients'>1/4 teaspoon garlic powder </li><li itemprop='ingredients'>3 boiled eggs, sliced </li><li itemprop='ingredients'>3/4 cup mayonnaise </li><li itemprop='ingredients'>1 tablespoon regular yellow mustard </li><li itemprop='ingredients'>OPTIONAL GARNISHES: </li><li itemprop='ingredients'>paprika </li><li itemprop='ingredients'>fresh dill</li></ul> </div> <br /> <div style='color:#999999; font-size:16px; font-weight:bold; font-style:italic; margin-bottom:6px; border-bottom:1px solid #dddddd;'> Directions </div> <div itemprop='recipeInstructions'> Add whole potatoes to large pot and enough water to cover potatoes completely. Bring to boil over high heat, then lower to a simmer, cover and cook until fork tender, approx. 35 minutes (time may vary depending on size of potatoes). Remove potatoes from water and allow to cool enough to handle. Peel potatoes, cut into 1/2-inch chunks, and add to large bowl along with onion and celery.<br/><br/>In small bowl, whisk together Italian dressing, pickle liquid, salt, pepper, and garlic powder. Pour over potatoes and stir gently to evenly distribute without breaking/mashing potatoes. Cover and refrigerate until completely chilled, at least 4 hours. (This can be prepped to this point up to a day ahead.)<br/><br/>Meanwhile, hard boil the eggs and chill in refrigerator.<br/><br/>Before serving, mix mayonnaise and mustard in small bowl. Stir into potato mixture. Slice boiled eggs and gently fold into mixture.<br/><br/>OPTIONAL GARNISHES: Paprika and chopped fresh dill or parsley can be sprinkled on top, if desired.<br/><br/>*Use purchased Italian dressing or use my Everyday Vinaigrette, recipe at: https://www.theyummylife.com/everyday_vinaigrette </div> <br /> <div class='PrintAndShareButtons'> <a href='https://www.theyummylife.com/recipes/print/559' target='_blank'> <img src='/i/print.png' /> Print recipe </a> <a href='https://www.pinterest.com/pin/create/button/' data-pin-custom='true' data-pin-do='buttonBookmark'> <img src='/i/pinterest_logo.png' /> Pin recipe on Pinterest </a> </div> </div> </div> http://www.theyummylife.com/Creamy_Potato_Salad 162188814528 Fri, 29 Mar 2024 07:10:39 -0600 Monica Matheny