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Baked Apple Chips
Lunch American

Baked Apple Chips

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Whisk sugar and cinnamon together in a large bowl until well combined. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.
  3. 3 Bake in preheated oven until browned and crisp, about 2 hours. Cool completely.

By Nancy JimsWife

Easy Peezy Sweet Toasted Cheese Sandwich
Lunch American

Easy Peezy Sweet Toasted Cheese Sandwich

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Top each bread roll half with a slice of Cheddar cheese.
  2. 2 Toast topped rolls in toaster oven until cheese is melted, 5 to 7 minutes.
  3. 3 Sprinkle sugar over the melted cheese.

By inspectorGadget

Kale Salad with Sugar-Coated Cashews
Lunch American

Kale Salad with Sugar-Coated Cashews

3.0

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread cashews onto a baking sheet.
  3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
  4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. 6 Refrigerate 30 minutes before serving.

By tabarita

Judy's Pumpkin Muffins
Lunch American

Judy's Pumpkin Muffins

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk self-rising flour, 2 ½ cups sugar, and pumpkin pie spice together in a large bowl until well combined; stir in pumpkin purée, eggs, and vegetable oil until smooth. Spoon batter into the prepared muffin cups.
  3. 3 Combine 2 tablespoons sugar and cinnamon in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into centers comes out clean, about 20 minutes.

By Hope Clayton

Hamantaschen
Lunch American

Hamantaschen

4.6

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. 2 Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
  3. 3 Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
  4. 4 Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
  5. 5 Bake in the preheated oven until cookies are golden brown, about 25 minutes.

By ilana

Rhubarb Spinach Salad
Lunch American

Rhubarb Spinach Salad

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Arrange the spinach leaves on a platter.
  2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
  3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Pepperoni Rolls
Lunch American

Pepperoni Rolls

4.3

Prep
25 min
Cook
15 min
Total
130 min

Instructions

  1. 1 Stir together 1 cup warm water and 1/2 teaspoon sugar in a small bowl until sugar dissolves. Sprinkle yeast over water; let stand for 5 minutes.
  2. 2 Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in yeast mixture, beaten eggs, and melted butter until dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Place dough into a greased bowl and turn to coat with oil. Cover with a light cloth; let rise in a warm place until doubled in volume, about 1 1/2 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  5. 5 Punch down dough; divide into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle, about 4 inches square.
  6. 6 Place 3 overlapping slices of pepperoni down the center of each dough square. Place another row of 3 pepperoni slices next to the first. Roll dough around pepperoni, pinch the edges closed, and place rolls on the prepared cookie sheet.
  7. 7 Bake rolls in the preheated oven until bottoms are lightly browned and tops are barely golden, 14 to 16 minutes.

By kaoscarson

SARALEE'S Beet Salad
Lunch American

SARALEE'S Beet Salad

4.6

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
  2. 2 In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

By SARALEE

Wild Blackberry Muffins
Lunch American

Wild Blackberry Muffins

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with 9 paper liners.
  2. 2 Whisk milk, olive oil, and egg together in a large bowl until well combined; mix in flour, sugar, and baking powder. Fold in blackberries until incorporated. Divide batter among the prepared muffin cups, filling each ½ full.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes.

By ghostwriter511

Broccoli Strawberry Salad
Lunch American

Broccoli Strawberry Salad

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl.
  2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl until blended; pour over broccoli mixture. Sprinkle almonds over salad; gently toss to coat.
  3. 3 Cover salad with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By mama426

Easy Blueberry Muffins
Lunch American

Easy Blueberry Muffins

3.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with liners.
  2. 2 Stir together milk, egg, and oil in a large bowl. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into the muffin tin.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Serve hot.

By SKEHLER

Blueberry Pie Pops
Lunch American

Blueberry Pie Pops

4.4

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
  3. 3 Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
  4. 4 Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

By ScandoGirl

Mayo Free Cabbage Salad
Lunch American

Mayo Free Cabbage Salad

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.

By Shalvie

Cucumber and Cantaloupe Salad
Lunch American

Cucumber and Cantaloupe Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

By Seyet

Cold Spaghetti
Lunch American

Cold Spaghetti

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine tomatoes, basil, garlic, oil, and sugar in a blender or the bowl of a food processor; blend until smooth. Transfer sauce to a bowl; cover and refrigerate.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
  3. 3 Pour cold sauce over spaghetti; toss to coat. Top servings with Parmesan cheese.

By Cheryl

Jennifer's Corn Salad
Lunch American

Jennifer's Corn Salad

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
  2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Cheesy Potato Salad
Lunch American

Cheesy Potato Salad

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with water; bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain; set aside to cool.
  2. 2 Combine sour cream, ½ cup Cheddar cheese, ½ green onions, mayonnaise, and sugar in a large bowl. Gently stir in cooled potatoes. Top salad with remaining ½ cup Cheddar cheese, remaining ½ green onions, and bacon bits.

By KENNEDY5976

Make-Ahead Summer Bean Salad
Lunch American

Make-Ahead Summer Bean Salad

Prep
15 min
Cook
5 min
Total
740 min

Instructions

  1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
  2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
  3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
  4. 4 Drain salad; serve using a slotted spoon.

By MistyK

Strawberry Summer Salad
Lunch American

Strawberry Summer Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, sugar, and vinegar together in a small bowl until well combined; stir in poppy seeds until incorporated.
  2. 2 Toss lettuce, spinach, and onion together in a large bowl; drizzle dressing over top and toss to coat. Add strawberries; lightly toss.

By The Dahl House

Creamy Broccoli Salad
Lunch American

Creamy Broccoli Salad

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
  2. 2 Combine bacon, broccoli, mozzarella cheese, and onion in a bowl.
  3. 3 Whisk mayonnaise, sugar, and vinegar in a small bowl until smooth and sugar dissolves; pour over broccoli mixture and toss to coat.

By Mark Simma

Broccoli and Ramen Noodle Salad
Lunch American

Broccoli and Ramen Noodle Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine slaw mix, broken noodles, and green onions together in a large salad bowl.
  2. 2 Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.
  3. 3 Top with peanuts and sunflower seeds before serving.

By Effie and Jarmen