Refreshing Oatmeal Drink (Agua de Avena)
Agua de avena, a cool oatmeal beverage from Mexico, is similar to horchata but is made by combining milk, cinnamon, and oats.

Cinnamon stick and 5 cups of quick-cooking oats with water should be blended for about a minute to combine.

The liquids should be collected in a pitcher after straining the oat mixture; the solids should be set aside.

Fill the pitcher with the remaining water after passing it through the strainer holding the solids.

Add sugar and vanilla extract; place in the refrigerator for about an hour to chill.

Zesty Spinach Salad Dressing
Spinach salad dressing with just the right amount of vinegar, mustard, and pepper is a zesty addition to your greens.

In a jar with a tight-fitting lid, combine canola oil, vinegar, garlic, sugar, dry mustard, salt, and black pepper; cover and shake vigorously.

about 1 hour in the refrigerator to allow flavors to meld.

Pennsyltucky Pepper Stew
This will likely become one of your new favorite meals if you enjoy peppers, onions, and garlic.

Place the beef in a skillet over medium heat and cook until evenly brown.

Reserving juices in skillet transfer cooked beef to a bowl and mix in 1 clove crushed garlic.

Stir remaining garlic onion green bell pepper Anaheim chile pepper red chili peppers and jalapeno peppers into the skillet.

Cook until tender; drain grease.

Transfer vegetables to a large pot over medium heat and mix in broth soup tomato sauce and Worcestershire sauce.

Bring to a boil.

Reduce heat to low and mix in corn.

Season with cumin and curry.

Pour in water and mix in cooked beef.

Season with salt and pepper and continue cooking 15 to 20 minutes over low heat.

Vanilla and Chocolate Delight
Sweet cream cheese and chocolate-vanilla pudding are layered on a nutty pecan crust for a delightful dessert. Garnish with crumbled chocolate… Yum!

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

In a medium mixing bowl combine pecans flour and butter.

Press into a 9×13-inch pan.

Bake for 25 minutes.

Allow to cool.

In a large bowl beat together cream cheese and confectioners’ sugar until smooth.

Fold in 1/2 of the whipped topping.

Spread on top of cooled crust.

In a large bowl combine milk chocolate pudding mix and vanilla pudding mix.

Beat until thick.

Pour over cream cheese layer.

Top with remaining whipped topping and sprinkle with crushed chocolate bars.

Grilled Onions
Whole onions are stuffed with a chicken bouillon cube and a bit of butter, wrapped in foil and grilled to perfection. A sprinkle of cumin or garlic would add a nice touch.

Preheat grill for medium heat.

Peel outer layer off onions.

Slice a small section off of one end of each onion and make a small hole in the center.

Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine.

Replace the top of the onion and wrap in aluminum foil.

Place onions on grill over indirect heat and close the lid.

Cook for 1 hour or until tender.

Remove the tops and cut into bite size chunks.

Place in a serving dish with all the juices from the foil.

Sausage, Cranberry, and Biscuit Breakfast Bake
This hearty Jimmy Dean Sausage breakfast bake has a hint of sweetness thanks to dried cranberries. The flavors are perfect for holiday mornings in the fall and winter.

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

Add sausage to a large skillet over medium-high heat.

Cook and stir with a spatula breaking apart the sausage until cooked 5 to 7 minutes.

Remove to a paper towel-lined plate and set aside.

Whisk milk water and gravy mix together in the same saucepan.

Cook over medium-high heat stirring occasionally until the gravy reaches a boil and thickens about 8 minutes.

Turn off heat and stir in the crumbled sausage.

White Cheddar and Horseradish Spread
A spicy dip ideal for parties is made by combining cream cheese, sharp white cheddar cheese, and horseradish.

Using an electric hand mixer, beat cream cheese in a big bowl until it’s fluffy and light.

Cream cheese should be thoroughly combined with Cheddar cheese, horseradish, and mustard.

For at least 30 minutes, chill in the refrigerator.

Roasted Portabello Mushrooms with Blue Cheese
Roasted portabello mushrooms topped with blue cheese and pine nuts are great as an appetizer or a fantastic vegetarian burger!

Preheat oven to 425 degrees F (220 degrees C).

Place mushroom caps tops facing down on a baking sheet.

Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.

Bake in the preheated oven until tender and fragrant about 25 minutes.

Sprinkle blue cheese pine nuts and garlic on each cap.

Continue roasting until cheese melts about 10 minutes more.

Asian Turkey Sliders
These Asian-inspired turkey sliders served on sweet Hawaiian rolls are made with ground turkey, panko bread crumbs, and green onions.

Preheat oven to 375 degrees F (190 degrees C).

Cover a baking sheet with aluminum foil and grease with cooking spray.

Combine turkey 3/4 cup bread crumbs green onions egg soy sauce brown sugar ginger and garlic in a bowl; mix well.

Pour remaining bread crumbs into a shallow bowl.

Roll turkey mixture into sixteen 1 1/2-inch balls with wet hands and coat in bread crumbs.

Flatten gently between your palms to create a patty and place on the baking sheet.

Bake in the preheated oven until cooked through and no longer pink in the center 20 to 25 minutes.

Stir mayonnaise and teriyaki sauce together in a bowl.

Season with sugar.

EZ Red Pesto Sauce
Sun-dried tomatoes, Parmesan cheese, basil, pine nuts, and garlic make up this quick and easy red pesto sauce that’s delicious over chicken or pasta.

Blend basil leaves tomatoes Parmesan cheese olive oil pine nuts and garlic together in a blender until a smooth paste forms.

Stir in lemon juice; season with salt and black pepper.