Cheese Stuffed Manicotti
This filling dinner features three-cheese manicotti baked in a hearty, beefy tomato sauce.

Heat a large skillet over medium-high heat.

Cook and stir beef onion and roasted garlic in the hot skillet until browned and crumbly 5 to 7 minutes.

Continue to simmer until pan juices evaporate about 10 minutes more.

Add diced tomatoes tomato paste sugar 1 1/2 teaspoons salt oregano thyme bay leaf 1/2 teaspoon pepper and garlic salt; bring to a boil.

Reduce heat to medium-low and simmer until flavors blend about 30 minutes.

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

Bring a large pot of lightly salted water to a boil.

Cook manicotti in the boiling water stirring occasionally until cooked through but firm to the bite about 8 minutes.

Drain and cool slightly.

Delicious Gluten-Free Pancakes
A delicious gluten-free pancake with a consistency and taste comparable to those made with wheat flour.

Rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum should all be combined or sifted together in a bowl.

Add eggs, water, and oil; stir until well combined and very few lumps remain.

Vanilla or Chocolate Tuiles
For cookies made with vanilla or chocolate frosting, use this tuile recipe. The buttery, thin cookies are formed while they are still hot. You can make dessert cups out of them or use them as an ice cream garnish.

Beat butter and sugar together with an electric mixer on medium-high speed.

Beat in the egg whites one at a time.

Beat in the vanilla.

Lower the speed and add flour or flour-cocoa mixture (see Cook’s Note) and mix until just combined.

Do not overmix.

Cover bowl and chill for at least 1 hour.

Preheat the oven to 325 degrees F (165 degrees C).

Spicy Turkey Chili
Turkey, kidney beans, chili seasoning and green chiles are popped in a slow cooker with tomatoes and tomato sauce in this easy chili.

In a slow cooker combine turkey beans tomatoes chili seasoning chile peppers tomato sauce onion and water.

Cook on low 3 to 4 hours.

Serve hot.

Apple Butter VI
This is a tasty recipe that I got from my mom. As a child, I used to eat it on hot buttered toast. It’s so easy to make, and it tastes great!

In a 5 quart saucepan bring apple cider and apples to a boil.

Reduce heat.

Cover and stirring often simmer 10 minutes or until the apples are very tender.

Sieve the mixture through a strainer or food mill then return to simmer in the saucepan.

Stir sugar and brown sugar into the mixture.

Simmer uncovered 2 hours stirring often until the mixture reaches a spreadable consistency.

Transfer to sterile containers and refrigerate or freeze until serving.

Tito’s Bloody Mary
A classic brunch cocktail, our DIY variation packs some heat. If your guests start sweating, definitely do not apologize.

Simply fill a glass with ice, Tito’s Handmade Vodka, and the bloody mary mix.

Stir and garnish as desired.

Roasted Butternut Squash and Spinach Lasagna
Roasted butternut squash is pureed into a rich and creamy sauce in this vegetarian lasagna layered with spinach and three kinds of cheese.

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

Butternut squash is tossed in olive oil.

A 9×11-inch baking dish is coated with 1 tablespoon of garlic, ground sage, and seasoned salt.

Butternut squash should be roasted in a preheated oven for about an hour, stirring every 20 minutes, until it is tender.

Oven temperature is decreased to 375 degrees F.

(190 degrees C).

In a sizable saucepan set over medium heat, melt the butter.

Add the garlic and stir for about a minute, until fragrant.

Until a smooth paste forms, whisk in the flour.

Add milk gradually and season with salt and pepper.

8 to 10 minutes later, the sauce should be bubbling and thick.

Arrabbiata Sauce
Italian Arrabbiata sauce is a hot, tomato-based pasta sauce. A significant jolt of crushed red pepper amps up the heat in this simple recipe.

Over medium heat, warm oil in a sizable skillet or saucepan.

Add the onion and garlic; cook and stir for about 5 minutes, or until soft.

Add the minced tomatoes, the wine, the tomato paste, the sugar, the basil, and the red pepper flakes.

Bring to a boil while adding black pepper and Italian seasoning.

Simmer uncovered for about 15 minutes at medium heat.

Almond Joy Cookie Bar
A chocolate crust is layered with a creamy coconut-almond layer and finished with chocolate topping in a cookie bar version of Almond Joy.

Set oven to 350 degrees Fahrenheit (175 degrees C).

A 9×13-inch baking dish should be sprayed with cooking spray.

Cake mix, butter, and egg should all be thoroughly combined in a bowl before being pressed into the baking dish.

Bake in the preheated oven for 10 to 12 minutes, or until the crust’s edges start to turn golden.

Put the marshmallows in a microwave-safe bowl, and heat for 20 to 40 seconds, or until melted.

Spread filling evenly over crust after stirring melted marshmallows with condensed milk, coconut, and almonds.

In a bowl that is microwave-safe, combine the chocolate and butterscotch chips.

Melt the mixture in the microwave for one minute, stirring every 20 to 30 seconds.

Pour mixture over filling in an even layer.

Refrigerate for at least 30 minutes or until chocolate is hard.

Chocolate Banana Smoothie
A tasty treat that is quick, cool, and ideal for a hot summer day!

In a blender combine banana chocolate syrup milk and crushed ice.

Blend until smooth.

Pour into glasses and serve.