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Chocolate Caramel Nut Cheesecake
Chunks of candy bar add a delightful element to this cheesecake. My entire family likes it!

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

Combine the melted butter, 1 tablespoon of sugar, and the crushed graham crackers in a small bowl.

Press into a 9-inch springform pan’s bottom.

Bake for 10 minutes in a preheated oven.

Let it cool.

Cream the cream cheese and 3/4 cup of sugar until thoroughly combined in a large bowl.

Add vanilla and the eggs one at a time.

Pour into baked crust after incorporating chopped candy bar.

45 minutes of baking at 350 degrees F (175 degrees C).

After cooling, carefully remove the side of the springform pan.

Spaghetti Squash Tacos
Spaghetti squash seasoned with onion, jalapeno pepper, and taco seasoning makes a great meat-free alternative for taco night.

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

The cut sides of the squash should be facing down in the baking dish as you place the two halves together.

The squash should bake for 30 to 40 minutes in a preheated oven until it is tender.

With a fork, cut the squash rind into short strands and set aside after removing it.

The onion and jalapeno pepper should be cooked in the hot vegetable oil for 7 to 10 minutes, or until the onion is soft and browned.

Cook and stir the mixture for an additional 5 minutes after adding the squash and taco seasoning.

Use salt to season.

Serving tacos with the filling in them

Shrimp Creole II
This dish, which my mother prepares, is excellent. In a rich Creole sauce, it is loaded with vegetables. Before baking, you can also add slices of cheddar cheese if you like.

Bring water to a boil in a pan.

Rice is added; stir.

Set aside after simmering for 20 minutes on low heat with a cover.

In the meantime, heat the oven to 300 degrees F.

(150 degrees C).

Carrots, onions, bell pepper, celery, mushrooms, and zucchini should be sautéed in butter over medium heat until just tender.

Add tomatoes and tomato sauce and stir.

Cook for 5 minutes while constantly stirring.

Add chili powder and shrimp pimientos to the pot.

Add the cooked rice and simmer for 10 minutes on low heat.

Fill a 9×13-inch dish with the mixture.

Bake in a preheated oven for about 40 minutes, or until the rice mixture thickens.

Green Chicken Enchiladas
In this enchilada recipe, whole wheat tortillas are filled with a mixture of roasted chicken breast, cream of mushroom soup, taco sauce, and canned green chile pepper.

Spray cooking spray in a 13×9-inch baking dish.

Cook tortillas in the microwave for 20 seconds or until soft by wrapping them in wet paper towels.

In a bowl, combine the mushroom soup, taco sauce, green chiles, and green onions.

Combine the soup mixture and chicken.

In each tortilla, distribute the chicken mixture.

Place a small amount of cheese on top of a portion of the chicken mixture, roll the tortilla around it, and place it seam side down in the baking dish that has been prepared.

Over the tortillas that have been rolled, spread the remaining chicken mixture.

Over the chicken mixture, scatter the remaining cheddar cheese.

Wrap aluminum foil around the baking dish and chill for at least 12 hours or overnight.

Take the baking pan out of the fridge.

For 30 minutes, keep the dish at room temperature.

Chef John’s Remoulade 2.0
Chef John’s remoulade sauce, which is more frequently referred to as tartar sauce, goes well with a variety of foods.

With your fingers, crumble the tarragon into a medium-sized saucepan.

Add the vinegar, bring to a simmer, and cook for 1 to 2 minutes, or until the vinegar has almost completely evaporated.

Take the dish off the heat and place it in a bowl to cool.

Eggs n’ Fries
The breakfast egg recipe that Grandma kept a secret is now public, and it’s fantastic! It’s a French fry-based egg scramble.

Melt butter in a skillet over medium heat.

Cook and stir French fries in hot butter until browned and hot 3 to 5 minutes.

Add eggs and season with salt and black pepper; cook and stir until eggs are scrambled and set 3 to 5 minutes.

Funnel Cakes
With this easy homemade funnel cake recipe, you can enjoy a deep-fried carnival treat at home!

In a medium bowl, combine salt, baking powder, and half the flour.

Place aside.

In a big bowl, combine sugar, milk, and eggs.

Blend in the flour mixture after adding it.

Only enough of the remaining flour should be added to make a batter that is runny enough to pass through a funnel.

8-inch skillet with 1 inch of oil heated to 375 degrees F.

(190 degrees C)

Not Really Chicken Scampi
For a quick weeknight meal, chicken breasts and portobello mushrooms are combined with linguine, tomatoes, and a squeeze of lemon.

Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite about 11 minutes; drain.

Heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion mushrooms and garlic in the hot oil-butter mixture until slightly softened 2 to 3 minutes.

Heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center about 10 minutes.

Transfer chicken to onion mixture.

Spinach Con Queso
For guests and potlucks, a creamy and easy appetizer to prepare is spinach queso dip, a spinach and cheese dip. Just delicious.

In a 3-quart saucepan with medium heat, combine butter and olive oil; cook and stir onion until translucent, about 10 minutes.

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

Add red bell pepper and jalapeno pepper to onion mixture and cook for about 5 minutes, or until softened.

Reduce heat to low and stir in the pepperjack cheese and spinach into the onion mixture.

Cook, stirring frequently, for 5 to 10 minutes, or until the cheese has melted and the mixture has thickened.

Add salt after slowly adding enough evaporated milk while stirring continuously into the cheese mixture to achieve the desired consistency.

Cook and stir over low heat for an additional minimum of five minutes to ensure complete warming.

Mo’s Spicy Beef Stew
Canned diced tomatoes with green chilies and hot pepper sauce bring a little heat to this beef stew recipe for the slow cooker.

Mix flour garlic salt and black pepper together in a shallow dish.

Gently press beef cubes into the flour mixture to coat evenly.

Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely about 5 minutes per batch.

Remove browned beef with a slotted spoon to a bowl until all beef is browned.

Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid.

Add browned beef potatoes onion diced tomatoes with green chile peppers and hot pepper sauce.

Cook on High 3 1/2 to 4 1/2 hours.

Add frozen corn and continue cooking until the corn is hot about 30 minutes more.