Air-Fried Breaded Chicken Thighs
When cooked in the air fryer, these breaded chicken thighs come out wonderfully crisp and juicy and have a nice crunch without any oil.

Buttermilk and chicken thighs should be combined in a lidded, non-reactive container or plastic bag.

Marinate for at least an hour or overnight in the refrigerator.

Chicken should be taken out of the fridge.

While preparing the breading mixture, drain off the buttermilk and let the chicken rest on the counter.

Mix flour and bread crumbs.

In a sizable shallow bowl or pie plate, combine the parmesan cheese, paprika, salt, onion powder, and black pepper; whisk or stir with a fork to combine.

Set the air fryer to 375–380 degrees Fahrenheit (190 to 195 degrees C).

With nonstick spray, lightly coat the air fryer basket.

Curried Acorn Squash Soup
Get ready for fall with a bowl of this curried acorn squash soup, made with apple and ginger for layers of comforting flavor.

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

Cut acorn squash in half and remove seeds and pulp.

Place cut-side down in a baking dish; add about 1 inch of water.

Roast in the preheated oven until a knife can be easily inserted 20 to 30 minutes.

While squash roasts heat oil in a medium saucepan over medium-high heat.

Saute onion until almost translucent about 5 minutes.

Mix in garlic and ginger.

Add apple and cook stirring regularly to keep from sticking until it starts to get mushy 7 to 10 minutes.

Pour in 1/4 of the chicken broth.

Add curry powder cinnamon cardamom cayenne salt and pepper.

Cajun Oyster Pie
A Louisiana favorite! You may add cooked vegetables to the filling if you wish.

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

Place bacon in a large deep skillet.

Cook over medium high heat until evenly brown.

Drain bacon reserving 1 tablespoon bacon grease.

Crumble bacon and set aside.

Heat bacon grease and vegetable oil over medium heat.

Stir in flour and cook until flour is light brown.

Slowly whisk in milk and 1 cup reserved oyster liquid.

Stir until a thick gravy has formed.

Stir in Worcestershire sauce Cajun seasoning and oysters.

Pour mixture into a 9 inch pie shell and cover with top crust.

Bake in preheated oven for 30 minutes until crust is golden.

Gingerbread Cheesecake
A cheesecake version of a classic holiday cookie! The cinnamon whipped cream is optional—but it really adds a nice touch!

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

Grease a 9-inch springform pan.

Wrap the outside of the springform pan 3 to 4 times with aluminum foil.

Mix cookie crumbs and melted butter together until mixture resembles wet sand.

Press into the prepared springform pan until bottom is evenly covered.

Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth.

Add molasses lemon juice vanilla extract ginger cinnamon cloves nutmeg allspice and salt; mix until well combined.

Add eggs 1 at a time beating briefly after each addition until just combined.

Pour batter over the crust in the pan.

Tap the pan on the counter several times to remove any air bubbles.

Rhubarb Strawberry Crunch
A delicious buttery brown sugar and oat crumble that has been baked to a golden brown perfection tops a strawberry rhubarb crumble with fresh fruit.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Construct the fruit layer: In a sizable bowl, combine flour, white sugar, and strawberries with rhubarb.

The mixture should be put in a 9×13-inch baking dish.

Creating the topping Brown sugar, oats, and 1 1/2 cups flour should be combined until crumbly.

For this, a pastry cutter might be useful.

Sprinkle over the layer of strawberry and rhubarb

Chia Coconut Pudding with Coconut Milk
This chia seed pudding with coconut milk is a delicious dairy-free version of pudding high in omega-3s and sweetened with agave, ready in 30 minutes.

Chia seeds are added after you’ve combined sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl.

Allow the mixture to soak for at least 20 minutes until it has thickened, or cover the bowl with plastic wrap and chill it overnight.

Combine pudding and strawberries on top.

No-Bake Cheesecake Flag Cake
Compared to baked cheesecake, this no-bake cheesecake has a lighter texture. A homemade chocolate graham cracker crust will be covered with the filling, which is made up of creamy cream cheese, rich mascarpone cheese, and fresh whipped cream. Fresh blueberries and strawberries can be used to make the stars and stripes. It’s so simple!

Add graham cracker crumbs together.

Melted butter, 1/4 cup sugar, and cocoa powder are combined in a bowl until the mixture is crumbly.

Fill a 9×11-inch baking dish with the crust mixture.

The bottom of the dish should have a smooth, even crust.

Refrigerate dish for about 30 minutes, or until set, covered with plastic wrap.

Cream cheese and mascarpone cheese should be thoroughly combined in a bowl.

Add vanilla extract, lemon juice, and lemon zest to the mixture.

In a different metal or glass bowl, whisk whipping cream with 1/3 cup sugar until the cream is fluffy and forms soft peaks.

Gently whisk whipped cream into the cream cheese mixture until the filling is soft, fluffy, and thoroughly combined.

Grandma Ruth’s Easy Snickerdoodle Cookies
Grandma’s recipe for classic snickerdoodle cookies is quick and easy to prepare and is one everyone loves.

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

Line a baking sheet with parchment paper or lightly grease.

Beat 1 1/2 cups white sugar butter and eggs together in a bowl using an electric mixer until smooth and creamy.

Combine flour cream of tartar baking soda and salt in a separate bowl; stir into creamed butter mixture until dough holds together.

Mix 2 tablespoons white sugar and cinnamon together in a bowl.

Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture.

Place dough balls about 2 inches apart on the prepared baking sheet.

Bite-Sized Fruit Tarts
Although making these little fruit tarts takes a little more time, they are a festive option for celebrating holidays and can be made with various fruits for any occasion!

Combine butter and cream cheese for crust in a mixing bowl and mix until smooth.

Gradually stir in flour and salt until well blended.

Wrap dough in plastic wrap and refrigerate until firm at least 1 hour.

Remove dough from the refrigerator and place on a floured surface.

Divide dough evenly into 24 pieces; shape each piece into a ball.

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

Grease a 24-cup mini-muffin tin with cooking spray.

While the oven is preheating press dough onto the bottoms and up the sides of the greased muffin cups.

Place the pan on a cookie sheet and set aside.