Skillet Lasagna Dip with Pasta Chips

Abby's Lemon Raspberry Dessert Bars

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.

3 . Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.

4 . Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.

5 . Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.

6 . Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.

7 . Pour raspberry filling over shortbread and let cool completely, about 2 hours.

8 . Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.

9 . Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

Peppermint lemonade

1 . Squeeze juice out of lemons.

2 . Pour mint leaves and lemon peels with water and boil for 3 minutes. At the end of cooking, add sugar to taste.

3 . Cool mint lemonade and filter. Add lemon juice. Pour into glasses, decorating with mint leaves.

4 . Have a nice rest !!!

5 . Tear mint leaves from the stem, cut the lemons in half.

Cornmeal Sugar Cookies

1 . in a medium bowl, cream sugar and butter until fluffy. Add egg yolks, vanilla, orange extract, and orange zest. Cream well. Sift together the flour, cornmeal, and salt, and stir into the creamed mixture. Refrigerate dough until firm. For refrigerator cookies, roll dough into logs before refrigerating.

2 . Preheat oven to 350 degrees F (175 degrees C).

3 . Roll out cookie dough to 1/4 inch thickness. Cut out cookies with a cookie cutter and place on ungreased cookie sheets. For refrigerator cookies, slice logs into 1/4 inch slices. Sprinkle cookies with sugar and ground nutmeg. Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. Remove cookies from pan to cool on a wire rack.

Spinach Casserole

1 . Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2 . Place cottage cheese, eggs, flour, sour cream, salt, and pepper in a food processor. Process until smooth. Mix spinach, cottage cheese mixture, and 2 cups of Cheddar cheese in a bowl, then spread into the prepared baking dish.

3 . Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Top with the remaining 2 cups of Cheddar cheese and continue baking until cheese has melted, about 10 minutes.

Gluten-Free Cornbread

1 . Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.

2 . Mix cornmeal, sugar, flour, and baking powder together in a bowl.

3 . Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.

4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Czech pepper soup

1 . Wash pepper pods, remove seed nests from them and cut into strips. Dice the potatoes and cook for about 10 minutes in salted water.

2 . Finely chop the onion and fry in oil, add flour, pepper, fry a little and put in a pan.

3 . Then add the potatoes, pour the broth, salt, season with sour cream and cook until cooked.

Coconut Fish Curry

1 . Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.

2 . Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

Chicken Marsala with Portobello Mushrooms

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.

3 . Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.

4 . Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.

5 . Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.

6 . Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Crispy Oven-Baked Bacon

1 . Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.

2 . Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

Slow Roasted BBQ Beef Roast

1 . Prepare an outdoor rotisserie grill for medium heat.

2 . Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.

3 . Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.

4 . Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.

Chicken Veggie Soup II

1 . Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.

2 . To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.

3 . Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

Roast Leg of Lamb with Rosemary

1 . Mix honey, garlic, rosemary, mustard, lemon zest, and pepper together in a small bowl. Place lamb in a flat dish; rub mixture over lamb. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight.

2 . Preheat the oven to 450 degrees F (230 degrees C). Transfer lamb onto a rack in a roasting pan and sprinkle with salt to taste.

3 . Bake in the preheated oven for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (50 degrees C). Let lamb rest for about 10 minutes before carving.