Indian Summer Raspberry Peach Sangria

Indian Summer Raspberry Peach Sangria

Indian Summer Raspberry Peach Sangria
Red wine, peach schnapps, and raspberry-flavored soda water are the primary ingredients in this sangria punch with fresh fruit and fruit juices.

Wine is blended.

soda water flavored with raspberries Add raspberries, peach slices, lemon slices, and orange slices to a large pitcher or punch bowl along with the peach schnapps, pomegranate juice, and lemon juice.

Add ice cubes to the drink to chill it.

Blueberry, Lime, and Basil Muffins

Blueberry, Lime, and Basil Muffins

Blueberry, Lime, and Basil Muffins
The combination of blueberries, lime, and basil may seem strange at first, but once you try these muffins, you’ll know they were meant for each other!

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

Line a 12-cup muffin pan with paper liners.

Whisk whole wheat flour 1 cup all-purpose flour baking powder baking soda and salt together in a medium bowl.

Set aside.

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy.

Beat in eggs one at a time mixing well after each addition.

Mix in vanilla extract lime zest and lime juice.

Stir in Greek yogurt.

Add 1/2 of the flour mixture and stir just until combined.

Add in remaining flour mixture stirring just until combined; do not to overmix.

Fold in basil.

Sauteed Summer Squash Side Dish

Sauteed Summer Squash Side Dish

Sauteed Summer Squash Side Dish
This quick and simple side dish features zucchini and summer squash sauteed with scallions and Italian seasoning for flavor.

Heat olive oil over medium heat in a medium-sized skillet about 1 minute.

Add scallions and garlic; saute in the hot oil until tender 2 to 3 minutes.

Add zucchini and squash; season with Italian seasoning salt and pepper.

Saute until squash is tender 8 to 12 minutes.

Divide mixture evenly among plates.

Garnish with basil.

Brown Butter Perch

Brown Butter Perch

Brown Butter Perch
Using hot brown butter, seasoned perch fillets are expertly pan-fried in this simple perch recipe from Chef John. So easy to make, but so delicious!

Whisk flour salt black pepper and cayenne pepper in a shallow bowl.

Gently press perch fillets into flour mixture to coat shaking off any excess flour.

Chef John’s Romesco Sauce

Chef John's Romesco Sauce

Chef John’s Romesco Sauce
Roasted red bell peppers, garlic, sherry vinegar, roasted almonds, and paprika blend into the magical flavor combination that is Romesco sauce, a versatile Spanish classic.

Bell peppers should be roasted over an open flame for about five minutes on each side on a gas stove, until they are soft and blackened.

When pressed, peppers should release steam.

Peppers should be moved to a bowl with a lid and left to cool to room temperature.

In a skillet, combine oil and garlic.

Turn the heat to medium and cook the garlic, stirring constantly, for about 3 minutes, or until it just begins to turn golden brown.

Using a slotted spoon, transfer the garlic to a ramekin while leaving the oil in the skillet.

2 to 3 minutes of golden brown bread toasting in the oil

Cranberry Sauce Muffins

Cranberry Sauce Muffins

Cranberry Sauce Muffins
Use the leftover cranberry sauce from Thanksgiving to make these delicious muffins, which are excellent for breakfast, brunch, or as a snack.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Put paper liners in each of the 18 muffin tins.

Cranberry sauce, milk, oil, egg, and vanilla are all mixed together in a bowl.

In a different bowl, combine the flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt.

Mixture will only be slightly moistened after adding the dry ingredients to the wet ones.

Fill the muffin tins with the mixture.

Bake in the preheated oven for about 20 minutes, or until golden brown.

Aunt Cora’s World’s Greatest Cookies

Aunt Cora's World's Greatest Cookies

Aunt Cora’s World’s Greatest Cookies

Set oven to 325 degrees Fahrenheit (165 degrees C).

Margarine, peanut butter, white sugar, and brown sugar are blended thoroughly in a large bowl.

One at a time, beat in the eggs, thoroughly combining after each.

Flour and baking soda should be combined, then added to the peanut butter mixture.

Add chocolate chips and stir.

Drop by heaping spoonfuls onto cookie sheets without cooking spray.

Bake in the preheated oven for 12 to 15 minutes, or until the edges are just beginning to brown.

Before moving cookies to wire racks to finish cooling, give them a minute to cool on the cookie sheets.

Awesome Sauce

Awesome Sauce

Awesome Sauce
This big batch of pasta sauce is made with a pork neck, tomato paste, and a few handfuls of seasoning.

Stir water sugar tomato paste basil minced onion oregano granulated garlic salt cayenne pepper and pork neck together in a large pot.

Bring the mixture to a simmer and cook until thickened to desired consistency about 30 minutes.

Remove pork neck bones to serve.

Jennifer’s Burgundy Beef Stew

Jennifer's Burgundy Beef Stew

Jennifer’s Burgundy Beef Stew
This beef stew recipe will deliver great warm bowls of comfort food for you and your family when the cold winter weather makes such things a necessity.

Cook bacon in a large skillet over medium-high heat until evenly browned about 10 minutes.

Remove bacon to a paper towel retaining drippings in the skillet.

Pour olive oil into reserved bacon drippings.

Pour flour into a large sealable plastic bag; add the beef seal and shake to coat meat with flour.

Cook and stir beef in the bacon drippings mixture until browned on all sides 7 to 10 minutes.

Crumble the bacon and add to the skillet.

Pour beef stock and Burgundy wine over the beef mixture; bring to a boil reduce heat to medium-low and simmer until the beef is tender about 1 hour.