occasion: birthday

Whole wheat flour makes this recipe for Southern chicken-fried steak just a little bit healthier.

Chicken-Fried Steak

c. white whole wheat or whole wheat flour

red (cayenne) pepper

salt

pepper

c. reduced-fat (2-percent) milk

tbsp. reduced-fat (2-percent) milk

sandwich-cut beef steaks

c. canola oil

canola oil

On plate, combine flour, cayenne pepper, and 1/2 teaspoon each salt and black pepper. Reserve 2 tablespoons mixture.

In shallow dish, beat egg white and 2 tablespoons milk until frothy.

Dip 1 steak in flour mixture; shake off excess, then dip in egg mixture and let excess drip off. Dip in flour mixture again until coated; transfer to waxed paper-lined plate. Repeat with remaining steaks.

In 12-inch skillet, heat 1/4 cup oil on medium-high until shimmering. Shake excess flour off 1 steak; carefully add to hot oil. Cook 2 to 4 minutes or until golden brown on both sides, turning over once. Transfer to paper towels. Reheat oil; add another steak. Repeat until all steaks are cooked. Pour off fat from skillet; discard. Wipe out skillet.

In skillet, heat remaining tablespoon oil on medium-low. Whisk in reserved flour mixture. Cook 1 minute or until fragrant, whisking. Gradually whisk in remaining 1 cup milk. Heat to boiling on medium, then cook 2 minutes or until thickened, whisking. Whisk in 1/8 teaspoon salt and 1/2 teaspoon black pepper. Serve with steaks.

Nothing says summer quite like a glass of fresh, homemade elderflower cordial. Top this recipe off with sparkling water or Champagne for special occasions.

Elderflower cordial recipe, plus tips on the best time of day to pick elderflowers

kg Granulated sugar

water

lemons

Put the sugar in a bucket or basin with the boiling water and stir to dissolve. Add the citric acid or lemon juice and the lemon zest.

 Shake the elderflowers to remove any insects and add the flowers to the sugar syrup. Cover and leave to stand for 1-2 days, stirring morning and night.

 Strain the elderflower cordial through muslin and decant into sterilised bottles. It’s now ready to use.

Add to water and ice for a refreshing, long drink or top up with Prosecco or Champagne for a summer fizz. Yum!

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We’re back with Sara from Hen Corner making elderflower cordial – the perfect summer drink.

If you don't have a copy of our May magazine, here's some more info on making elderflower cordial: https://bit.ly/3beCuIc

How to make Elderflower Cordial at home: THE GOOD LIFE  Part Two

Plumped, sweet apricots nicely complement seared pork tenderloin.  Complete the meal with quick side dishes of spinach and mashed potatoes.

Pork Tenderloin with Apricots

c. dried apricots

lb. medium red potatoes

pork tenderloin

olive oil

shallot

apricot preserves

Dijon mustard

microwave-in-bag spinach

margarine

c. low-fat 1% milk

In 2-cup glass measuring cup, combine water and apricots; microwave on High 2 minutes. Remove from microwave and let stand to allow apricots to plump.

Place potatoes in large microwave-safe bowl (do not pierce potatoes or add liquid); cover with vented plastic wrap and microwave on High 14 minutes or until potatoes are fork-tender.

Meanwhile, cut pork tenderloin into 1 1/4-inch-thick rounds; press each with heel of hand to flatten slightly. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

In 12-inch skillet, heat oil on medium-high until hot but not smoking. Add pork in single layer; cook 4 minutes. Turn pork over, moving to edge of skillet. Reduce heat to medium. Add shallots to center of skillet; cook 2 to 4 minutes longer or until pork is barely pink in the center, stirring shallots occasionally. Transfer pork to plate; cover and keep warm. Add apricots with water to skillet with shallots; heat to boiling. Boil 1 minute. Stir in apricot preserves and mustard and cook 2 to 3 minutes or until sauce is slightly syrupy. Turn off heat.

Remove potatoes from microwave. Place spinach in microwave and cook as label directs. Uncover potatoes and mash lightly with potato masher; stir in margarine and 1/2 cup milk and mash until slightly chunky. Stir in additional milk to reach desired consistency, if necessary.

Arrange pork and spinach on platter; top pork with apricot sauce and serve with potatoes.

Root Beer Float Pie

graham cracker sheets

sugar

tbsp. salted butter, melted

c. heavy cream

c. root beer,

c. cold whole milk

vanilla pudding mix

tsp. root beer extract

maraschino cherries with stems,

For the crust: Preheat the oven to 350°F.

In a food processor, combine the graham crackers and granulated sugar. Pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate (not deep-dish) using the bottom of a measuring cup or glass. 

Bake until just set, about 10 minutes. Let cool, about 1 hour.

For the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and powdered sugar and whip on medium-high speed until firm peaks form, 2 to 3 minutes.

Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix, and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the cooled crust and smooth out with a rubber spatula. Top the pie with the remaining whipped cream.

Garnish with the maraschino cherries and chill for at least 2 hours and up to 6 hours before serving.

A classic potato salad is a must-have at every BBQ, and this creamy and tangy recipe is the best of the best.

Best Classic Potato Salad

lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces

Kosher salt

red onion, finely chopped

mayonnaise

c. finely chopped dill pickles

lemon juice

paprika

eggs,

c. thinly sliced chives

black pepper

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.

In a large bowl, mix onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined. Fold in potatoes, eggs, and chives; season with salt and pepper. Refrigerate until ready to serve.&nbsp;

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A classic potato salad is a must have at every BBQ, and this creamy and tangy recipe is the best of the best.

Our Perfect Potato Salad Will Have You Putting The Store-Bought Down For Good

This pumpkin spice cupcake recipe is the perfect fall treat, complete with maple cream cheese frosting and packed with pumpkin pie spice. 

Pumpkin Spice Cupcakes

c. all-purpose flour

pumpkin pie spice,

baking soda

kosher salt

c. sugar

c. packed light brown sugar

c. vegetable oil

vanilla extract

c. canned pure pumpkin puree

cream cheese,

tbsp. salted butter,

maple extract

For the cupcakes: Preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, pumpkin pie spice, baking soda, and salt in a medium bowl.

Combine the granulated sugar, brown sugar, and vegetable oil in a stand mixer fitted with the paddle attachment and beat on medium speed until combined and lightened in color, about 2 minutes. Add the whole egg, then the egg yolk, beating well after each addition. Mix in the vanilla. Add the flour mixture in 3 additions, alternating with the pumpkin puree in 2 additions, mixing between each until the batter is smooth.

Divide the batter between the muffin cups. Bake until the cupcakes bounce back when gently pressed, 20 to 22 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes to a rack to cool completely, about 1 hour.

For the frosting: Meanwhile, combine the cream cheese, butter, and maple extract in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth and fluffy, about 2 minutes. Beat in the powdered sugar, 1 cup at a time, until smooth, about 3 minutes.

Transfer the frosting to a piping bag fitted with a large star tip or a plastic zip-top bag with a corner cut off and pipe the frosting onto each cupcake. Dust with more pumpkin pie spice.

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Turn Boston cream pie into your new favorite cookie! This dessert recipe is made with cake mix, pudding, and chocolate ganache for an easy bakery-style treat.

Boston Cream Pie Cookies

(15.25-ounce) box yellow cake mix

c. sour cream,

vegetable oil

c. whole milk

vanilla bean paste

whipping cream

bittersweet (60%) chocolate, chopped

c. heavy whipping cream, plus more as needed

For the cookies: Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.

In a&nbsp;large bowl, combine the cake mix, sour cream, oil, and eggs. Use a whisk to mix until well combined, about 2 minutes.

Use a 1 ½-tablespoon scoop to scoop the batter onto the prepared baking sheets, spacing the mounds 2 inches apart.

Bake until golden brown, the edges are just set, and the tops spring back lightly when touched, about 10 minutes, rotating the pans halfway through baking. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely, about 10 minutes.  Let the baking sheets cool and repeat with the remaining batter.

For the filling: In a large bowl, whisk together the pudding mix, milk, vanilla bean paste, and a pinch of salt until well combined, about 2 minutes. Allow the pudding to sit for 5 minutes until thickened.

In another large bowl, use a whisk to whip the cold heavy whipping cream with the powdered sugar, beating until firm peaks form, 2 to 3 minutes. Fold the whipped cream into the thickened pudding mixture in 3 additions.

For the topping: Place the chocolate in a medium heatproof bowl. In a glass measuring cup or another medium bowl, microwave the heavy whipping cream until steaming, 45 seconds to 1 minute. Immediately pour the hot cream over the chocolate and let it sit for 1 minute, then whisk until smooth. The ganache should fall from a spoon in a thick, steady drizzle. If it’s too thick and falls in heavy drops, whisk in more hot heavy cream 1 teaspoon at a time. If it’s too thin, let it stand for 3 to 5 minutes to thicken before using.

Meanwhile, assemble the cookies. Place the filling in a piping bag or resealable zip-top plastic bag and snip one corner. Pipe a large dollop of filling onto the flat sides of half the cookies. Sandwich with the remaining cookies, pressing down lightly. Place the cookies on a wire rack. Spoon the slightly cooled ganache over the cookies, allowing it to drip down the sides. Allow the ganache to set for at least 10 minutes before serving.

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Crock-Pot candy is the easiest big-batch dessert recipe you'll make this Christmas! It's packed with roasted peanuts, potato chips, and pretzels.

Crock-Pot Candy

almond bark

semi-sweet chocolate chips

dark chocolate chips

peanut butter chips

peanuts

c. lightly crushed, ridged potato chips

c. crushed pretzel twists

c. red and green coated candies,

c. sprinkles (optional)

Place the butter in the base of a slow cooker.

Chop the almond bark into pieces about the size of the chocolate chips. 

Add the almond bark, semi-sweet, dark, and peanut butter chips to the slow cooker. Cover with a lid and cook on high for 30 minutes. Remove the lid and stir to combine. Reduce the heat to low and cook for another 10 to 20 minutes, stirring every 10 minutes, until all of the chips are melted. Reduce the slow cooker temperature to hold warm. Gently stir in the peanuts, potato chips, and pretzels. 

Line 3 sheet trays with parchment paper. Using a spoon, drop mounded scoops (about 1 1/2 tablespoons each) onto the sheet trays, about 1 inch apart (the candies will spread and settle a little once dropped). Gently press 3 to 5 coated candies into the top of each piece of candy and sprinkle with sprinkles, if desired. 

Let rest at room temperature until firm, 30 to 45 minutes.

Store in a single layer, between sheets of parchment paper, in the refrigerator, for up to 1 week.

I really liked the old recipe better where you put the peanuts at the bottom, the chocolate and the almond bark on top. It takes longer but mine seized up twice this way. The butter seems to be the only thing really new. Maybe I did something wrong but I wasted my ingredients.

Made this recipe for Christmas, easy to make and delicious. This recipe makes a lot of clusters so have plenty of boxes or tins ready to pack up these goodies for giving. Also have several cookie sheets or trays lined with wax paper ready for dropping the clusters and then chilling to set, make room in your fridge before you start!

I absolutely love this recipe. It was easy to make, made a lot (I doubled it to give some away to neighbors). I laid out long pieces of parchment on our kitchen island and put sprinkles in bowls in the middle. The crock pot made it easy to melt the various chips. I brought just the crock over to the island and it kept the chocolate mixture melted enough for me to scoop out all of the candies onto the parchment. My husband and 8-year-old-twins helped put sprinkles on the candies. I used a small scoop with the thumb release that I use for making cookies; made scooping fast and easy. We ended up with about 200 pieces of candy. We all really liked the sweet/ salty combo, and to me the chocolate mixture was just right. Will make these again.

I thought these were so easy and fun to make. I did a few substitutions tho. I had already been to the store a couple times, so I just used what I had and they still turned out great! First, I didn't have potato chips, but I did have those small pretzel sticks, so I crumbled them a bit. I couldn't find peanut butter chips at the store near me, so I used 1/2 of one of those little jars of creamy peanut butter. Then, I used the white almond bark, cut it in little blocks. Again, I don't like dark chocolate, so I substituted 2 pkgs of Milk Chocolate Chips. I have substituted things in recipes before to just have them not turn out so good. HOWEVER, these were great!!! It was fun, easy, and my neighbors loved them!!! I highly recommend it!!!

This is a waste of time and money. The problem is the mixture of semi sweet, dark and peanut butter chips creates a muddled flavor. It may be better by just using one type of chocolate and the peanut butter chips can go. No reason for them at all. The previous and chops need to be crunched up fairly small as well, not lightly as stated in the recipe. Overall, very disappointing.

I don't know why I didn't have the karma of the people who loved this recipe. I made it as written, and it was clumpy with grainy chocolate. No one in my house liked this, so I threw it all away. Such a bummer.

Every had one of those days where nothing goes right with a recipe but it's not the recipe's fault? That was me with this recipe but it still turned out great!I accidently bought vanilla bark instead of almond but i used it. I had pretzel RODs which i broke up. I melted the vanilla bark and not all of the chips with it first. Love this recipe. Thank you Ree!

Perfect and easy. Fudgy and delicious. I heated my crockpot on high until everything started melting then I turned it on low, stirring every 5-10 minutes. It didn't take long. Remember all crockpots heat a little different. This is not a set it and forget it you have to pay attention so you don't burn the chocolate.

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Crockpot Candy

From the graham cracker crust to the dreaded water bath, we've got all the tips here that you’ll need to become a classic cheesecake expert.

Best Classic Cheesecake

Cooking spray

graham crackers (about 1 sleeve), finely crushed

unsalted butter, melted

(8-oz.) blocks cream cheese,

c. (200 g.) granulated sugar

eggs

sour cream

pure vanilla extract

tbsp. all-purpose flour

A gluten free version for us special needs kids would be great!! Thank you!

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I just came across this amazing way to earn $6,000-$8,000 a month online! No selling, no struggle—just a simple system that anyone can follow. Mia Westbrook did it, and so can you! Don't miss out on this life-changing opportunity.This is what I do......Www.salary.richjob2.Com

This is not a recipe for Nutella cheesecake

Preheat oven to 325°. Grease an 8" or 9" springform pan with cooking spray. 

In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until combined (mixture should resemble wet sand). Press into bottom and up sides of prepared pan.

Bake crust until fragrant and edges start to darken in color, 12 to 15 minutes. Transfer to a wire rack and let cool.

Crust

In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar until no lumps remain. Add eggs, one at a time, beating after each addition to incorporate, then fold in sour cream and vanilla. Add flour and salt and beat until just combined. Pour mixture into crust.

Wrap bottom of pan in foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the sides of springform pan. 

Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open door, and let cool in oven, about 1 hour. 

Remove foil. Refrigerate cheesecake until chilled, at least 5 hours or up to overnight.

Filling

Without question one of the most perfect cheesecakes I've ever tasted. The texture is exactly what you want it to be: creamy and decadent, without being too heavy. Will be making this one forever.

I have made many cheesecakes…this is by far the best! Rich, creamy, and loaded with flavor! Will be making many times again.

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Here, we’re laying out all the tips and tricks—from the graham cracker crust to the dreaded water bath—that you’ll need to become a classic cheesecake expert.

Our Best Classic Cheesecake Recipe Will Help You Become A Cheesecake Expert

This chocolate cobbler has a crispy, caky layer on top and smooth, decadent sauce underneath. Serve this rich dessert recipe with ice cream or whipped cream.

Chocolate Cobbler

c. (1 stick) salted butter

c. self-rising flour

cocoa powder

buttermilk

semisweet chocolate, cut into chunks (about 1 cup)

Cookies and cream ice cream

I yelped out loud (alone in my living room) when I saw this recipe. Going to try it!!

For the base: Turn the oven to 350°F. Add the butter to a 9-by-13-inch or 3-quart&nbsp;baking dish and place it in the oven to melt while the oven preheats. It should be gently bubbling.

In a large bowl, combine the flour, sugar, cocoa powder, and salt and mix. Stir in the buttermilk and vanilla until a batter forms. Spoon the batter around the baking dish over the melted butter (do not stir or spread the batter).&nbsp;

For the topping: Sprinkle the batter with the chocolate chunks, sugar, and cocoa powder. Pour over the boiling water and, without stirring, bake until a nice crust forms, 40 to 45 minutes. Serve warm with cookies and cream&nbsp;ice cream or whipped cream.

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Top 10 occasion: birthday recipes from across the web

The most viewed occasion: birthday recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken-Fried Steak

Elderflower cordial recipe, plus ti...

Pork Tenderloin with Apricots

Root Beer Float Pie

Best Classic Potato Salad

Pumpkin Spice Cupcakes

Boston Cream Pie Cookies

Crock-Pot Candy

Best Classic Cheesecake

Chocolate Cobbler

Top 10 occasion: birthday recipes from across the web

The most viewed occasion: birthday recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken-Fried Steak

Elderflower cordial recipe, plus ti...

Pork Tenderloin with Apricots

Root Beer Float Pie

Best Classic Potato Salad

Pumpkin Spice Cupcakes

Boston Cream Pie Cookies

Crock-Pot Candy

Best Classic Cheesecake

Chocolate Cobbler

The most viewed occasion: birthday recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine