Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup chopped pecans
1 (14 oz) can sweetened condensed milk
Directions:
Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form a crust.
Layer the chocolate chips, butterscotch chips, coconut, and pecans over the crust.
Pour the sweetened condensed milk evenly over the top, covering all the layers.
Bake for 25-30 minutes or until the edges are golden brown and the middle is set.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift out the bars and cut them into squares.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Ingredients:
4 slices of whole wheat bread
1 cup shredded leftover turkey
1/2 cup cranberry sauce
1/2 cup stuffing
1/2 cup mashed potatoes
1/4 cup gravy (non-alcoholic)
1/4 cup mayonnaise
2 cups mixed greens
Salt and pepper to taste
Directions:
Preheat a skillet over medium heat.
Spread mayonnaise on one side of each slice of bread.
On two slices, layer the turkey, cranberry sauce, stuffing, mashed potatoes, and mixed greens.
Drizzle gravy over the fillings, then season with salt and pepper.
Top with the remaining slices of bread, mayonnaise side down.
Cook the sandwiches in the skillet until the bread is golden brown and the fillings are warmed through, about 3-4 minutes per side.
Slice the sandwiches in half and serve warm.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 450 | Servings: 2

INGREDIENTS :
For the Dough:
3 ¼ cups all-purpose flour
½ cup yellow cornmeal
1½ teaspoons salt
2 teaspoons sugar
2 ¼ teaspoons instant yeast
1 ¼ cups water, room temperature
3 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, softened
1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
2 tablespoons unsalted butter
¼ cup grated onion
¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper
For the Toppings:
1 pound mozzarella cheese, shredded (about 4 cups)
(Pepperoni)
¼ cup grated Parmesan cheese
DIRECTIONS :
Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.
Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally.
Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)
Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the b

Ingredients:

2 cups vanilla ice cream 
1 cup milk 
1/2 cup softened cream cheese 
1/4 cup raspberry puree 
1/4 cup granulated sugar 
Whipped cream, for topping 
Crushed graham crackers, for garnish 
Fresh raspberries, for garnish 
Directions:

 In a blender, combine the vanilla ice cream, milk, cream cheese, raspberry puree, and sugar. Blend until the mixture is velvety smooth.
 Pour the milkshake into a chilled glass.
 Top with a swirl of whipped cream.
 Sprinkle with crushed graham crackers and fresh raspberries.
 Serve with a straw and indulge in this rich, fruity treat!
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes
Servings: 2

There’s something undeniably heartwarming about Smothered Baked Pork Chops. This traditional Southern favorite, with its roots in soul food and Cajun culinary traditions, showcases tender pork chops bathed in a sumptuous sauce. Passed down through generations, its enduring popularity speaks to its unparalleled flavor and comfort quotient.

Pairing Suggestions:

Mashed Potatoes: Pair your pork chops with the velvety richness of mashed potatoes, which effortlessly meld with the sauce to create a delightful palate experience.

Southern Style Green Beans: Add a touch of freshness with green beans sautéed with bacon and onions, bringing both crunch and savory depth.

Cornbread: This iconic Southern accompaniment lends a slight sweetness, complementing the savory chops while also acting as the perfect sauce-absorbing counterpart.

Recipe: Smothered Baked Pork Chops

Ingredients

2 pounds bone-in pork chops

1/4 cup Dijon mustard

1 tablespoon minced garlic

2 tablespoons salted butter

5 tablespoons honey

1 teaspoon fresh rosemary, finely chopped

Salt and pepper, as per preference

Preparation

Preheat the oven to 350°F (175°C).

Season the pork chops with salt and pepper, then arrange them in a lightly greased baking dish.

In a bowl, blend the Dijon mustard, garlic, honey, rosemary, and butter. Heat in a microwave in 30-second spurts until the butter melts seamlessly.

Drizzle half of the honey-mustard concoction over the pork chops, ensuring an even coat. Flip the chops and repeat with the remaining mixture.

Bake for about 30 minutes, ensuring the pork chops are thoroughly cooked and have a tender finish.

Serve your delectable pork chops, generously spooning over the sauce from the baking dish, and pair with the suggested sides for a meal that’s both nostalgic and fulfilling.

Ingredients:

Olive oil: for cooking and greasing
Salt: to taste
Ground black pepper: to taste
Provencal herbs: to taste
Sweet paprika: to taste
Potatoes: 5 medium-sized
Eggs: 4 large
Mayonnaise: 1 tablespoon
White onion: 1 medium, chopped
Garlic: 2 cloves, minced
Carrot: 1 large, grated
Red bell pepper: 1 medium, chopped
Green onions: for garnish
Butter: 60 grams / 2.11 ounces
Flour: 50 grams / 1.76 ounces
Milk: 400 milliliters / 13.52 fluid ounces
Sausages: 2, sliced
Mozzarella cheese: 100 grams / 3.52 ounces, grated

Directions:

Prepare the Potatoes:
Preheat your oven to 180°C (350°F).
Peel and slice the potatoes into thin rounds. Toss them with olive oil, salt, black pepper, Provencal herbs, and sweet paprika.
Spread the potatoes in a greased baking dish and bake for 30 minutes until slightly tender.

Prepare the Eggs:
In a bowl, whisk the eggs with a tablespoon of mayonnaise. Season with salt and ground black pepper.

Prepare the Vegetables:
In a pan, heat a little olive oil and sauté the chopped onion until translucent.
Add minced garlic, grated carrot, and chopped red bell pepper. Season with salt, black pepper, and paprika. Cook until the vegetables are soft.

Prepare the Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly to avoid lumps. Cook the sauce until it thickens, then season with salt and black pepper.

Assemble the Casserole:
Take the partially baked potatoes out of the oven. Pour the egg mixture evenly over the potatoes.
Layer the sautéed vegetables and sliced sausages on top.
Pour the prepared sauce over the casserole and sprinkle with grated mozzarella cheese.

Bake:
Return the casserole to the oven and bake at 180°C (350°F) for another 30 minutes, until the top is golden and bubbly.

Garnish and Serve:
Sprinkle chopped green onions on top before serving. Enjoy the casserole hot.

Serving Suggestions:
Serve with a fresh green salad or steamed vegetables.
Pair with a slice of crusty bread to soak up the delicious sauce.

Top with a dollop of sour cream for added richness.
Accompany with a glass of white wine or your favorite beverage.

Cooking Tips:
Ensure the potatoes are sliced evenly to cook uniformly.
You can substitute the sausages with chicken or ham for a different flavor.
For a spicier version, add a pinch of chili flakes to the vegetable mix.
To make the sauce extra smooth, strain it before pouring over the casserole.

Nutritional Benefits:
Potatoes: High in potassium and fiber, promoting heart health.
Eggs: A great source of protein and essential vitamins.
Carrots & Bell Pepper: Rich in vitamins A and C, supporting immune health.
Mozzarella Cheese: Provides calcium for strong bones.

Dietary Information:
Vegetarian: Substitute sausages with a plant-based alternative.
Gluten-Free: Use gluten-free flour for the sauce.
Nut-Free: Yes, as prepared.
Dairy-Free: Substitute butter and milk with plant-based alternatives.