Southern Baked Yellow Squash
This baked yellow squash casserole recipe is incredibly simple. It’s the ideal addition to any meal because it’s topped with a buttery bread crumb topping.

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

Grease a 2-quart baking dish.

Place squash into a large saucepan cover with water and bring to a boil.

Boil until soft 10 to 15 minutes.

Drain squash well transfer to a large mixing bowl and mash until slightly chunky.

Stir in 1/2 cup bread crumbs onion eggs 1/4 cup melted butter sugar salt and pepper until thoroughly combined.

Spread mixture into the prepared baking dish.

Drizzle remaining 1/4 cup melted butter over top then sprinkle with remaining 1/4 cup bread crumbs.

Bake in the preheated oven until cooked through and golden brown on top about 1 hour.

Buttermilk French Toast with Maple Syrup
A tangy twist on classic French toast is buttermilk French toast with sweet maple syrup.

Eggs should be smoothed out in a bowl.

After adding the buttermilk, beat in the almond extract, cinnamon, and nutmeg until the batter is smooth.

Dip bread into batter and coat it completely.

Apply cooking spray to a skillet and warm it up over medium heat.

Cook coated bread for 4 to 5 minutes on each side, or until golden brown.

In a saucepan, combine brown sugar, white sugar, and water.

Bring to a boil and cook for one minute.

Take the pan off the heat, then let the syrup cool for two minutes.

Add vanilla and extract with a hint of maple flavor to the syrup.

Add syrup to the French toast.

True Bangers and Mash with Onion Gravy
Bangers and mash are served with an onion gravy for a classic staple in British and Irish cuisine; hearty and comforting on a cold blustery day.

Preheat the oven to 200 degrees F (95 degrees C).

Cook sausages in a skillet over medium-low heat until browned about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.

Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender 10 to 15 minutes.

Drain and allow to steam dry for a minute or two.

Mix in 1/4 cup of butter milk dry mustard salt and black pepper; mash until fluffy and smooth.

Set aside.

Bloody Mary Ceviche
Making a spicy shrimp ceviche appetizer with cooked shrimp and Bloody Mary mix is simple.

Pour the Bloody Mary mix into a bowl and stir the shrimp, tomatoes, red onion, cucumber, and cilantro lightly.

Sprinkle salt and pepper on top of the mixture after squeezing the limes over it.

Repeat the tossing, cover the bowl, and chill for three to four hours while stirring occasionally.

Pickled Jalapeño Margarita
Pickled jalapeño juice brings spicy flavor to a classic, homemade margarita in this easy recipe.

Fill a cocktail shaker with ice.

Add tequila triple sec lime juice and pickled jalapeño juice and shake to combine.

Strain into a glass filled with ice.

Zesty Chipotle Cheddar Burgers
These spicy, grilled beef burgers are served on toasted buns with chipotle Cheddar cheese.

Preheat grill to medium-high heat.

Make drainage holes in a sheet of Reynolds Wrap Non-Stick Foil with a grilling fork; set aside.

Combine ground beef 1 cup salsa 1/2 cup tortilla chips 1/2 cup green onions garlic salt and chili powder in large bowl until well blended.

Shape beef mixture into 8 burgers 4 inches in diameter and 1/2inch thick.

Place foil sheet on grill grate with nonstick (dull) side facing up.

Immediately place burgers on foil.

Grill burgers uncovered 5 minutes each side or until no longer pink in center.

Grill or lightly toast hamburger buns.

Top burgers with 1 slice cheese before removing from grill let melt.

Place burgers on buns.

Top with remaining salsa tortilla chips and green onions.

Healthier Classic Peanut Butter Cookies
Replacing some of the butter with applesauce makes for a healthier, less greasy (but still tasty) peanut butter cookie.

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

Beat butter peanut butter applesauce white sugar and brown sugar with an electric mixer in a large bowl until smooth.

Add eggs and beat until smooth.

Sift together flour baking powder and baking soda in a separate bowl; stir into peanut butter batter.

Put batter in refrigerator for 1 hour.

Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

Flatten each ball with a fork making a crisscross pattern.

Bake in preheated oven until cookies begin to brown about 10 minutes.

No Sugar Added Cookies
Fruity cookie with no sugar, ideal for people watching their sugar intake.

The butter or margarine should be fluffy and light.

Add the bananas and thoroughly combine.

Add vanilla and eggs after beating.

Flour, baking soda, salt, ground nutmeg, and cinnamon should all be sifted together.

Mix well after adding the dry mixture to the creamed mixture.

Add the chopped nuts and the oats after that.

For one hour, wrap and chill the dough.

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

Grease baking sheets very lightly.

Drop chilled cookie dough in teaspoon-sized rounds onto the prepared baking sheet.

Bake for 10–12 minutes in a preheated oven.

Chinese Garlic Chicken
This recipe calls for stir-frying the chicken with whole garlic cloves before simmering it in chicken stock and Chinese cooking wine until it is tender.

Black pepper and salt are used to season chicken.

Flour should be tossed until coated.

In a wok or large skillet, heat the peanut oil over high heat until it starts to smoke.

Stir-fry the chicken for 3 to 5 minutes, or until the pieces are just beginning to lightly brown on the outside.

After increasing the heat to medium, stir in the whole garlic cloves and cook for an additional 5 minutes.

Add Shao-Hsing wine, soy sauce, and chicken stock after lowering the heat.

Chicken should be tender after 20 minutes of simmering with the cover on.

Before serving, remove the garlic cloves.

Butternut Pork Chop
In this sweet and savory dish that is sure to please, bacon, avocado, and butternut squash are topped with pan-fried pork chops.

Place butternut squash into a pot and cover with water; bring to a boil.

Reduce heat to medium-low and simmer until tender 20 to 30 minutes.

Drain.

Saute bacon in a skillet and over medium-high heat until starting to brown 3 to 5 minutes.

Add parsley to bacon; cook and stir until bacon is browned and parsley is hot 3 to 5 minutes more.