FoodWithCherokee

Easy French Toast Waffles ½ cup whole milk 2 large eggs 1 tablespoon maple syrup ½ teaspoon vanilla extract 1 pinch salt 4 1/2-inch thick pieces brioche cooking spray Directions Preheat a waffle iron according to the manufacturer's instructions. Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip one slice brioche into the bowl and press gently until both sides are coated. Lift bread from the bowl with a slotted spatula, letting any egg mixture drip back into the bowl, and transfer to a rimmed baking sheet. Repeat with remaining bread. Let sit until egg mixture soaks in, about 2 minutes. Spray the preheated waffle iron with cooking spray. Place one slice brioche onto the waffle iron and gently close the lid without forcing it down. Cook until golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles. @FoodAndRecipesWithCherokee 🦉 @Nanny224

French Toast Soufflé cooking spray 10 cups white bread cubes 1 (8 ounce) package low-fat cream cheese, softened 8 eggs 1 ½ cups milk ⅔ cup half-and-half cream ½ cup maple syrup ½ teaspoon vanilla extract 2 tablespoons confectioners' sugar Directions Spray a 9x13-inch baking pan with cooking spray; add bread cubes. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth; pour over bread cubes. Cover and refrigerate, 8 hours to overnight. The next morning, remove soufflé from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Bake soufflé, uncovered, in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes. Serve warm, sprinkled with confectioners' sugar. @FoodAndRecipesWithCherokee 🦉 @Nanny224

Butternut Lasagna INGREDIENTS olive oil spray 1½ lbs butternut squash, peeled + sliced thin 8 thin slices prosciutto 16 oz shredded mozzarella 3 tbs pesto 3 tbs grated parmesan cheese 1 tsp dried oregano chili pepper flakes INSTRUCTIONS • Preheat your oven to 400°F. Grab a 9x13 inch baking dish and spray the bottom and sides with olive oil. • Slice your butternut squash between 1/8 and 1/4 inch thick. Layer the squash on the bottom of the baking dish, over lapping slightly. Add 4 slices of prosciutto then a blanket of mozzarella cheese. Next layer, add the squash, then brush on the pesto and then the mozzarella. Last layer, add on the squash, prosciutto and then cheese. Sprinkle with grated parmesan, dried Italian herbs and spray with olive oil. Bake for 40-45 minutes. I had to cover mine for the last 20 minutes to prevent over browning. • Allow to cool 10 minutes then slice and top with chili pepper flakes to serve. @FoodAndRecipesWithCherokee 🦉

Mulligan Stew Ingredients 1.5 Ibs ground beef 4 potatoes, cubed 1 large onion, chopped 2 cups beef broth 1 cup diced tomatoes 1 tsp salt 1/2 tsp black pepper Instructions Brown the ground beef in a skillet and drain excess fat. Add the beef, potatoes, onion, and diced tomatoes to the slow cooker. Pour in the beef broth and season with salt and pepper. Stir gently until everything is evenly combined. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Cook until the potatoes are fork-tender and the broth is rich and hearty. Stir once more and serve piping hot. @FoodAndRecipesWithCherokee 🦉

Buffalo Zing Lo Mein • 1 (12 ounce) jar Buffalo Wild Wings® Asian Zing Sauce • 1 1/2 pounds skinless boneless chicken thighs • 1 (16 ounce) package fresh lo mein noodles • 1 bunch green onions, sliced, for garnish Directions 1. Place chicken thighs into a slow cooker. Pour sauce over chicken and cover with the lid. Cook on Low until chicken is very tender, about 3 hours. 2. Use two forks to shred chicken into large chunks. 3. Bring a large pot of salted water to a boil; add noodles and cook until tender with a bite, 40 seconds to 3 minutes, or according to package directions; drain. Place prepared lo mein into the crockpot with chicken and toss until combined. 4. Serve with freshly sliced green onions. @FoodAndRecipesWithCherokee 🦉 @Nanny224

Chicken & butternut Squash Risotto INGREDIENTS 1 ½ pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter 1 large shallot, diced 3 cloves garlic, minced 2 teaspoons chopped fresh thyme leaves 6 large sage leaves, thinly sliced 2 tablespoons all-purpose flour 3 cups chicken stock 1 ½ teaspoons Dijon mustard 1 cup orzo pasta ½ bunch kale, stems removed and leaves torn into bite-sized pieces ⅓ cup freshly grated Parmesan ¼ cup heavy cream FOR THE ROASTED BUTTERNUT SQUASH 1 pound diced butternut squash, about 2 cups 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste INSTRUCTIONS Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add shallot, and cook, stirring occasionally, until tender, about 2-3 minutes. Stir in garlic, thyme and sage until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan and heavy cream until the kale has wilted, about 3 minutes Stir in roasted butternut squash; season with salt and pepper, to taste. Return chicken to the Dutch oven. Serve immediately. FOR THE ROASTED BUTTERNUT SQUASH Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash in a single layer onto the prepared baking sheet. Stir in olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until bu

Cheesy Phyllo @FoodAndRecipesWithCherokee 🦉

Garlicky Black Walnut-Breadcrumb Pasta Ingredients 1 (16-oz.) pkg. spaghetti 1 1/4 tsp. kosher salt, plus more for salting water 3 Tbsp. unsalted butter 5 Tbsp. olive oil, divided 2/3 cup panko breadcrumbs 1/2 cup toasted chopped black walnuts 8 garlic cloves, finely chopped (about 1/4 cup) 1/2 tsp. crushed red pepper 1 1/2 oz. Parmesan cheese, grated with a Microplane grater (about 1 cup) 1 1/2 tsp. grated lemon zest plus 3 Tbsp. fresh juice (from 1 lemon) 1/3 cup chopped fresh flat-leaf parsley Directions Bring a large pot of salted water to a boil over medium-high. Add spaghetti; prepare according to package directions, stirring occasionally. Meanwhile, heat butter and 1 tablespoon of the oil in a large skillet over medium. Add panko; cook, stirring often, until browned and toasted, 3 to 4 minutes. Stir in walnuts; cook, stirring constantly, 1 minute. Remove panko mixture from skillet, setting aside in a small bowl (wipe skillet clean). Reserve 1 cup of the cooking water; drain spaghetti, and set aside at room temperature. Heat remaining 4 tablespoons oil in skillet over medium-low. Add garlic and crushed red pepper; cook, stirring often, until garlic is light golden, about 2 minutes. Add drained spaghetti, 3/4 cup of the reserved cooking water, Parmesan, lemon zest and juice, and salt; toss well to coat. Cook over medium-low, stirring constantly, until spaghetti is glossy and sauce clings to spaghetti, about 3 minutes. (Add additional cooking water, 1 tablespoon at a time, as needed, until sauce is silky.) Stir in parsley and panko mixture. Serve immediately. @FoodAndRecipesWithCherokee 🦉

Million Dollar Soup Ingredients 2 cups peeled and cubed butternut squash 1 (11 oz.) pkg. chicken sausage, sliced 2 tsp. olive oil 1 1/2 tsp. kosher salt, divided 1 1/2 tsp. fresh cracked black pepper, divided 10 sprigs fresh thyme, divided 5 slices center cut bacon, chopped 2 Tbsp. unsalted butter 1 small white onion, chopped 3 ribs celery, chopped 3 cloves garlic, minced 3 Tbsp. all-purpose flour 3/4 cup dry white wine 5 cups chicken stock 2 (15.5 oz.) cans cannellini beans, drained and rinsed 2 Tbsp. heavy cream 1 lemon, zested 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups) Directions Prepare oven and baking sheet: Heat oven to 350°F and line a baking sheet with aluminum foil. Roast squash and sausage: In a medium bowl, toss together squash, sausage, 1/2 teaspoon. salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet. Roast until squash is softened and sausage has begun to brown, 25 minutes. Cook bacon: Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently.  Remove bacon from pan: Remove bacon with a slotted spoon, reserving fat in pan. Cook garlic, onion, and celery: Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant. Make roux: Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute. Add stock: Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes. Blend some of the soup mixture: Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape.  Blend until smooth and  stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest. Stir in squash and kale: Add cooked butt

Butterscotch Pie Ingredients Dough for single-crust pie 6 tablespoons butter 6 tablespoons all-purpose flour 1-1/2 cup packed brown sugar 2 cups whole milk 1/4 teaspoon salt 3 large egg yolks, room temperature, beaten 1 teaspoon vanilla extract MERINGUE: 3 large egg whites, room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar Directions 1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. 2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. 3. In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust. 4. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust. 5. Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers. ➡️If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels @

Hawaiian Sunset Cake Ingredients 1 package white or orange cake mix (regular size) 1-1/2 cups 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 1 package (3 ounces) orange gelatin 4 large eggs, room temperature 1/2 cup canola oil FILLING: 1 can (20 ounces) crushed pineapple, well drained 2 cups sugar 3-1/2 cups sweetened shredded coconut (about 10 ounces) 1 cup sour cream 1 carton (8 ounces) frozen whipped topping, thawed Optional: Additional toasted coconut, fresh pineapple, orange slices and fresh mint leaves Directions 1. Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. 2. Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. 3. In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake. 4. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving. ➡️If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels @FoodAndRecipesWithCherokee

Goodnight 🌙💫💜 Relax & Enjoy Your Evening Thank you For Being Part of Our CherokeeOwl Family ❤️ @FoodAndRecipesWithCherokee 🦉

🚨🚨🚨 Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day. 🔥 This is not a person you want to be associated with.🔥 He also steals work from others on Telegram - if you have a channel check‼️ Mandaar is the owner of @Yummys I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel 🔥 What Kind of person does it take to let someone else do all the work while they steal your work? Only a Worthless Lazy Thief Does This Type of Thing @FoodAndRecipesWithCherokee 🦉

Good Morning ☕️🎃🍁 @FoodAndRecipesWithCherokee 🦉

Amish Hash Browns ½ cup flour ⅓ cup yellow cornmeal 2 teaspoons salt 1 teaspoon baking powder 5 cups peeled and shredded potatoes ⅓ cup vegetable oil 2 eggs 1 onion, minced ¼ cup vegetable oil Directions In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended. Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest. @FoodAndRecipesWithCherokee 🦉 @Nanny224