Classic Chicken Caesar Salad

Guinness Slow Cooker Pulled Pork

1 . Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.

2 . Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.

3 . Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.

4 . Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

Chicken Florentine Dip

1 . Combine condensed soup, chicken, sour cream mozzarella cheese, 1/2 cup skim milk, and Parmesan cheese in a slow cooker. Add spinach, pulling it apart and shredding it as you put it in. Mix until well blended.

2 . Cover and cook on Low until all cheeses are melted and the dip is deliciously gooey, 1 to 1 1/2 hours. Add up to 1/2 cup more milk if you feel the dip is cooking up too thick.

Keto Spinach Squares

1 . Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking pan, and put in the oven to melt while preheating.

2 . Beat eggs in a medium bowl. Combine flour, baking powder, nutmeg, and salt in another bowl.

3 . Add flour mixture to the eggs alternating with the almond milk. Stir in spinach and Monterey Jack cheese. Pour into the melted butter in the baking pan.

4 . Bake in the preheated oven until set, 35 to 40 minutes.

5 . Remove from the oven and allow to cool for 45 minutes before cutting into 10 squares.

Turkey and Yam Spicy Tacos

1 . Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.

2 . Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.

Four-Cheese Sauce

1 . Combine cream and butter in a saucepan over medium heat; stir frequently until butter melts, and bring to a simmer. Gradually stir in Parmesan, mozzarella, provolone, and Romano. Reduce the heat to low and cook, stirring constantly, just until cheese melts. Serve immediately; sauce will thicken upon standing.

Easy Southwestern Chicken

1 . Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.

2 . Put chicken in the bag with the remaining seasoning; shake to coat.

3 . Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.

4 . Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.

5 . Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

No Knead Holiday Pumpkin Bread

1 . Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.

2 . Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.

3 . Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.

4 . Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.

5 . Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.

6 . Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).

7 . Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.

Beze cake Snowy meadow

1 . Preheat oven to 110*C On baking paper, draw two 15 cm diameter circles using a plate. Whisk the whites with a pinch of salt and sugar until stiff peaks, at least 10 minutes.

2 . Place the egg whites in a piping bag, then squeeze out the whites using a stencil. Use a spoon dipped in cold water to smooth it out. Bake the cakes for 2 hours, leave in the oven to rest for another hour with the door ajar. Remove the finished cakes from the parchment.

3 . Prepare the cream: With a mixer, whip the whipping cream with the powdered sugar. Set aside 1/4 of the cream for decoration. Add the red currants to the main part

4 . Assemble the cake. First one cake, on it we put all the cream with currants.

5 . Put the second cake on top and press lightly. Brush the top and sides of the cake with white cream without berries, using a fork to make the "pattern"

6 . Garnish with red currants and mint.

7 . Put it in the fridge and serve after 1 hour. This cake is not meant to be stored, it should be eaten immediately, enjoying the taste of crispy meringue and delicate cream, but if you have some leftover cake, in that case keep it in the freezer, take it out half an hour before serving. I don't recommend leaving it in the fridge overnight, as the meringue will get soggy. Bon appetit!!!

Puff cake

1 . Preheat the oven to 180 C.

2 . Roll each sheet of dough up to 2 mm thick. Cut them into 4 equal squares. Cover the baking sheet with baking paper.

3 . Bake the dough in turns. Each for 7-10 minutes.

4 . When baking, layers of dough will rise well. If desired, divide each of them into 2 more parts. So the puff cake is soaked in cream faster.

5 . Cool the cream and whisk them until thick sour cream. Then, continuing to beat, gradually introduce condensed milk.

6 . Put the first cake on a plate and brush with cream. Lay a small amount of blueberries on top of the cream, spreading the berries throughout the cake.

7 . Cover the top with a second crust, grease it with cream and put raspberries on it. Alternate layers until all cakes are over. Lubricate the upper crust of the dough with cream. Try to grease the cream and sides of the cake. If you have a little dough left when baking or slicing shortcakes, grind the leftovers with a knife and sprinkle the cake on them.

8 . Put the cake in the refrigerator for 6 hours, so that all the cakes are well saturated with cream and the aroma of fresh berries.

Old Fashioned Cookies

1 . Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

2 . Cream the sugar with the shortening and the butter or the margarine. Add the baking powder, eggs, milk and flour. Mix until combined.

3 . On a lightly floured surface roll out the dough to 1/4 inch thick and cut into desired shapes. Place cookies on the prepared cookie sheets.

4 . Bake at 350 degrees F (175 degrees C) until lightly browned.

Sheet Pan Seafood Boil

1 . Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.

2 . Preheat the oven to 400 degrees F (200 degrees C).

3 . Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.

4 . Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.

5 . Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

Griddled Holiday Bread Pudding

1 . Cut the bread into 1-inch cubes.

2 . In a large mixing bowl, whisk the eggs. Then add milk, sugar, salt, cinnamon, baking mix, and vanilla and mix well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Fold in the bread cubes and mix well. Let bread soak up the mixture for 5 minutes.

3 . Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, scoop the bread pudding mixture, packing firmly. Place the scoop of bread pudding in the hot oil. Place a few in the skillet. Do not overcrowd, and leave room to flip the cakes.

4 . Cook until bottoms are browned, 3 to 4 minutes. Flip and press down with a spatula until about 1/2 inch high. Brown the other side, 2 to 3 minutes more. Remove cakes and drain on cooling grate. Repeat until all bread pudding cakes are done.

5 . Prepare the sauce: Bring the heavy whipping cream to a boil in a small saucepan. Take off the heat and add white chocolate, cinnamon, and rum extract; stir until smooth and completely melted. Sauce will be fairly liquid. Pour over the bread pudding as desired.