10,000 sali recipes

These are the best good and chewy chocolate chips cookies I've ever made.

I didn't use quinoa flour, instead I added about 1 1 /2 cups cooked quinoa. I used walnuts, also added about 1/4 cup of bittersweet chocolate chips, and the sweetness was just right

Autumn pumpkin bread, a moist, oil-based quick bread warm with cinnamon, ginger, nutmeg, and cloves. Easy to make and ready for mix-ins like chocolate chips, cranberries, or nuts. Makes two loaves.

My mother's famous hash brown potato casserole. Easy to make one dish casserole that creamy and delicious comfort food.

Brown sugar apple squares with a buttery crumb base, sour cream batter, cinnamon, and chopped apples. The secret? They taste even better the next day. Makes 12.

Roasted acorn squash soup: foil-roasted squash pureed with sweated onion and garlic, finished with cream, cinnamon, and a whisper of mace for a velvety fall starter.

Old-style wheat biscuits: tender, fluffy whole-wheat biscuits made with canola oil and a quick buttermilk substitute. A homestyle baked good ready in 30 minutes flat.

Ultra-moist banana bread with a secret ingredient twist—buttermilk and brown sugar stirred in at the end for tender crumb and caramel notes.

Chewy chocolate oatmeal cookies loaded with cocoa and nuts. Soft centers that stay slightly moist, ready in 25 minutes from start to finish.

This is one of the best butternut squash casserole I have ever made. There were lots of flavors and textures going on. We made half of the recipe, I added some buttermilk powder into milk to make the buttermilk and used the dried thyme, otherwise followed the recipe exactly. It came out cheesy, sweet and tasty, but not too feeling heavy or rich afterwords, definitely a keeper!

A very citrus and moist key lime cake, you don't have to be in the keys, you can still have a slice or two of this delicious cake.

What's for breakfast? One or two of these energized and power boost bars are a great start of your day. Chocolate chips, bananas, and oats give you delicious bites and nutrient energy.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

These irresistibly delicious yet moist corn muffins are loaded with flavors. Pickled jalapenos add some delicious zing, and chive-cream cheese frosting gives some yummy creaminess and cheesiness.

Gluten-free butternut squash soup, naturally creamy and warmed with curry powder, cinnamon, nutmeg, and cloves. A velvety, low-fat fall soup blended right in the pot.

Hearty oat bran bread made in a bread machine with whole wheat flour, oatmeal, molasses, and honey. Dense, nutty, and fiber-packed, this loaf is wholesome comfort in every slice.