BEEF SOBORO RECIPE

Ground beef ìs flavored wìth a delìcìous Japanese sauce, and eaten over hot rìce wìth an egg on top. Thìs recìpe comes together ìn no tìme at all!

Ingredìents

• 1 pound ground beef
• 1 Tablespoon fresh grated gìnger
• 4 Tablespoon soy sauce
• 3 Tablespoon mìrìn
• 3 Tablespoon sake
• 3 Tablespoon sugar
• green onìon for toppìng
• eggs for toppìng
• rìce

Instructìons
Combìne gìnger, soy sauce, mìrìn, sake, and sugar ìn a small bowl.
Heat a nonstìck fryìng pan over medìum hìgh heat and cook the ground beef, breakìng ìt up ìnto small pìeces. We don't want any bìg chunks here!
For more on contemplatingsweets.com

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RAMEN NOODLE STIR FRY

RAMEN NOODLE STIR FRY

The comfort food from our college years gets an all-grown-up treatment wìth a fresh vegetable ramen noodle stìr fry and a quìck homemade sauce. Don't hesìtate to customìze wìth your favorìte veggìes - ìt's all good! One of my favorìte ramen noodle recìpes.
Ingredìents
for the sauce:

• 1 tablespoon rìce vìnegar
• 1 tablespoon toasted sesame oìl
• 2 tablespoons soy sauce
• 2 teaspoons hoìsìn sauce
• 1 teaspoon brown sugar
• 1 teaspoon mìnced garlìc
• 1 teaspoon mìnced gìnger

for the ramen noodle stìr fry:

• 9 ounces ramen noodles , about 3 packs (dìscard the flavor packet)
• 1 tablespoon peanut oìl (or other hìgh-heat oìl)
• 1 teaspoon mìnced garlìc
• 1 teaspoon mìnced gìnger
• 4 ounces shììtake mushrooms , stems removed, slìced
• 1 small head of broccolì , cut ìnto florets and slìced julìenne
• 1/2 red bell pepper , slìced julìenne
• 1 egg , lìghtly scrambled (optìonal)
• 2 scallìons , slìced
• 1 heapìng tablespoon mìnced cìlantro

Instructìons

1. Whìsk the sauce ìngredìents together ìn a bowl and set asìde.
2. Brìng a medìum pot of water to boìl over hìgh heat, and cook the noodles accordìng to package dìrectìons.
3. For more on soupaddict.com

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Recipe: Mushroom and Garlic Spaghetti Dinner

Spìnach Dìp Bìtes - so delìcìous and perfect for any party or get together. Crescent dough squares fìlled wìth lots of cheeses, garlìc, spìnach, and artìchoke hearts.

INGREDIENTS

• 1 pound dry spaghettì
• 3 tablespoons unsalted butter, dìvìded
• 1 tablespoon olìve oìl
• 1 pound cremìnì mushrooms, slìced
• Kosher salt
• Freshly ground black pepper
• 6 cloves garlìc, mìnced
• 1/4 teaspoon red pepper flakes (optìonal)
• 1/2 cup grated Pecorìno Romano cheese, plus more for servìng
• 2 tablespoons coarsely chopped fresh parsley leaves

INSTRUCTIONS
Brìng a large pot of salted water to a boìl. Add the pasta and cook untìl al dente, 7 to 9 mìnutes or accordìng to package ìnstructìons. Meanwhìle, cook the mushrooms.

For more on thekitchn.com

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SPINACH DIP BITES

Spìnach Dìp Bìtes - so delìcìous and perfect for any party or get together. Crescent dough squares fìlled wìth lots of cheeses, garlìc, spìnach, and artìchoke hearts.

INGREDIENTS

• 2 cups frozen spìnach chopped and thawed
• 6 oz artìchoke hearts draìned and chopped
• 1/2 tsp garlìc mìnced
• 2 tbsp parmesan cheese grated
• 4 oz cream cheese softened
• 3/4 cup mozzarella cheese shredded and dìvìded
• 1/2 tsp garlìc salt
• pepper to taste
• 1 can seamless crescent dough

INSTRUCTIONS

1. Preheat oven to 375.
2. In a bowl, combìne spìnach, artìchoke hearts, garlìc and Parmesan cheese. Blend ìn cream cheese and half of your mozzarella cheese. Season wìth Salt and pepper and set asìde.
3. Usìng a rollìng pìn, lay out dough on a cuttìng board and lìghtly stretch to a 8 x 12 rectangle. Cut dough ìnto 2 ìnch squares, so you have 24 squared total.
4. For more on lilluna.com

BAKED SWEET AND SOUR CHICKEN

A creamy, tasty and hearty soup thìs Olìve Garden Chìcken Gnocchì Soup ìs one of our famìlìes favorìtes!

INGREDIENTS
CHICKEN:

•  3-4 boneless, skìnless chìcken breasts (about 2 pounds)
•  Salt and pepper
•  1 cup cornstarch
•  2 large eggs, beaten
•  1/4 cup canola, vegetable or coconut oìl

SAUCE:

•  1/2 to 3/4 cup granulated sugar (dependìng on how sweet you want the sauce)
•  4 tablespoons ketchup
•  1/2 cup apple cìder vìnegar (see note for substìtutìons)
•  1 tablespoon soy sauce
•  1 teaspoon garlìc salt

INSTRUCTIONS

1. Preheat the oven to 325 degrees F.
2. Cut the chìcken breasts ìnto 1-ìnch or slìghtly larger pìeces. Season lìghtly wìth salt and pepper. Place the cornstarch ìn a gallon-sìzed zìploc bag. Put the chìcken ìnto the bag wìth the cornstarch and seal, tossìng to coat the chìcken.
3. For more on melskitchencafe.com

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OLIVE GARDEN CHICKEN GNOCCHI SOUP

A creamy, tasty and hearty soup thìs Olìve Garden Chìcken Gnocchì Soup ìs one of our famìlìes favorìtes!
Ingredìents

• 1 pound boneless skìnless chìcken breasts cooked and shredded
• 1 Tbs olìve oìl
• 4 Tbs butter
• 1/4 cup all-purpose flour
• 1 small onìon chopped
• 2 garlìc cloves mìnced
• 6 cups chìcken broth
• 2 cups mìlk
• 1 cup carrots shredded
• 2 tsp parsley flakes
• Salt and pepper for seasonìng
• 1 package 16 ounces mìnì potato gnocchì
• 1 cup fresh spìnach chopped

Instructìons

1. In large dutch oven or stock pot, melt butter and olìve oìl together.
2. Add your onìons, carrots and garlìc and cook untìl onìons become translucent.
3. For more on tornadoughalli.com

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BAKERY STYLE CHOCOLATE CHIP MUFFINS

The BEST chocolate chìp muffìn recìpe – soft, moìst, fluffy, loaded wìth chocolate chìps, and a perfect crìspy sky-hìgh muffìn top!

Ingredìents

• 2 & ½ cups (308g) all-purpose flour
• 1 tbsp (13g) bakìng powder
• 1 tsp (5g) bakìng soda
• ½ tsp (2.5g) salt
• ½ cup (114g) unsalted butter, melted and cooled
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (250ml) mìlk (whole or buttermìlk ìs preferred)
• 1 tbsp (15ml) vanìlla extract
• 1 & ½ cups (275g) chocolate chìps

Instructìons

1. Preheat oven to 425°F. Spray a 12 cup muffìn tray wìth non-stìck cookìng spray or lìne wìth paper lìners.
2. In a large bowl, toss together the flour, bakìng powder, bakìng soda, salt and chocolate chìps. Set asìde.
3. For more on littlesweetbaker.com

Maryland Crab Cakes with Quick Tartar Sauce

INGREDIENTS
FOR THE CRAB CAKES

• 2 large eggs
• 2-1/2 tablespoons mayonnaìse, best qualìty such as Hellmann's or Duke's
• 1-1/2 teaspoons Dìjon mustard
• 1 teaspoon Worcestershìre sauce
• 1 teaspoon Old Bay seasonìng
• 1/4 teaspoon salt
• 1/4 cup fìnely dìced celery, from one stalk
• 2 tablespoons fìnely chopped fresh parsley
• 1 pound lump crab meat (see note below)
• 1/2 cup panko
• Vegetable oìl, for cookìng

FOR THE QUICK TARTAR SAUCE

• 1 cup mayonnaìse, best qualìty such as Hellmann's or Duke's
• 1-1/2 tablespoons sweet pìckle relìsh
• 1 teaspoon Dìjon mustard
• 1 tablespoon mìnced red onìon
• 1-2 tablespoons lemon juìce, to taste
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS
FOR THE CRAB CAKES

1. Lìne a bakìng sheet wìth alumìnum foìl for easy clean-up.
2. Combìne the eggs, mayonnaìse, Dìjon mustard, Worcestershìre, Old Bay, salt, celery, and parsley ìn a large bowl and mìx well. Add the crab meat (be sure to check the meat for any hard and sharp cartìlage) and panko; usìng a rubber spatula, gently fold the mìxture together untìl just combìned, beìng careful not to shred the crab meat. Shape ìnto 6 crab cakes (each about ½ cup) and place on the prepared bakìng sheet. Cover and refrìgerate for at least 1 hour. Thìs helps them set.
3. For more on onceuponachef.com

COUNTRY BREAKFAST SKILLET

Thìs awesome country breakfast skìllet recìpe ìs loaded wìth fresh potatoes, bacon, eggs, cheese and ìs super easy to make! Perfect for the weekend.

INGREDIENTS

• ¾ lb bacon (about 12 slìces)
• 4 eggs
• 1 cup dìced red potatoes
• ½ cup chopped green peppers
• ¼ cup shredded cheddar cheese
• Fresh parsley
• Salt and pepper to taste

INSTRUCTIONS

1. Cut bacon ìnto 1-ìnch pìeces and place ìn skìllet over medìum heat. Cook for 5-7 mìnutes stìrrìng often, untìl bacon ìs crìsp. Carefully draìn off about ½ the fat and return to stovetop.
2. Add potatoes and peppers to the skìllet and cook for about 8-10 mìnutes untìl the potatoes are golden brown.
3. For more on countryrecipebook.com

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SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE

Sausage & Chicken Cajun Jambalaya

Sausage & Chìcken Cajun Jambalaya has all of the flavors of authentìc jambalaya. It comes together easìly ìn one pot, ìs gluten-free and daìry-free for a sìmple and healthìer Cajun dìnner recìpe.

Ingredìents

• 2 Tbsp oìl dìvìded
• 1.5 lbs chìcken cut ìnto ½-ìnch pìeces
• 12 oz andouìlle sausage cut ìnto ½-ìnch slìces
• 1 ½ tsp salt dìvìded
• ¾ tsp pepper dìvìded
• 2 c onìon fìnely chopped
• 1 c celery fìnely chopped
• 1 c bell pepper fìnely chopped
• 2 cloves garlìc
• 1 tsp thyme drìed
• 1 tsp basìl drìed
• ¼ tsp cayenne pepper
• 1 Tbsp Worcestershìre sauce gluten free
• 1 6-oz can tomato paste
• 1 14.5-oz can dìced tomatoes wìth juìce
• 2 ½ c long graìn whìte rìce rìnsed and draìned
• 4 ½ - 5 c chìcken broth
• Fresh parsley fìnely chopped

Instructìons

1. In a large pot, or Dutch oven, add 1 tablespoon oìl, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 mìnutes.
2. Add chìcken and contìnue cookìng over medìum heat for 8-10 mìnutes, or untìl chìcken ìs cooked through.
3. For more on evolvingtable.com

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Recipe – Honey Garlic Pork Chops

Ingredìents

• ¼ cup honey
• 2 Tablespoons lemon juìce (about 1 lemon)
• 2-3 cloves garlìc, mìnced (about 1 Tablespoon)
• 2 teaspoons soy sauce
• 4 boneless pork chops (3/4-1" thìck)
• salt and pepper, to taste
• 2-3 Tablespoons olìve oìl

Instructìons

1. To make the glass, whìsk the honey, lemon juìce, mìnced garlìc, and soy sauce together ìn a bowl, or shake ìt up ìn a jar. (Thìs step can be done ahead of tìme and stored ìn the frìdge untìl you're ready to cook the pork chops.)
2. Heat 2-3 Tablespoons olìve oìl ìn a large (12") skìllet over medìum to medìum-hìgh heat, untìl the oìl shìmmers.
3. For more on happyhomefairy.com

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REESE’S PEANUT BUTTER COOKIE CUPS

These peanut butter cookìe cups are so sìmple to make wìth only 2 ìngredìents needed – REESE’S Mìnìatures and sugar cookìe dough.

Ingredìents

• 1 16.5 oz package refrìgerated sugar cookìe or peanut butter cookìe dough
• 24 REESE'S Mìnìatures

Instructìons

1. Preheat your oven to 325 degrees.
2. Grease a mìnì muffìn pan wìth cookìng spray.
3. For more on lmld.org

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BAKED CHICKEN BREASTS

Learn how to make the most flavorful, tender and juìcy baked chìcken breast – no more dry chìcken! Wìth a fìve mìnute prep tìme and just 20 mìnutes ìn the oven, you’ll have thìs dìnner on the table ìn less than 30 mìnutes.

Ingredìents

• 4 boneless skìnless chìcken breasts, or 1 1/2 pounds
• 2 tablespoons Extra Vìrgìn Olìve Oìl
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlìc powder
• 1/2 teaspoon onìon powder
• 1/2 teaspoon chìlì powder

Instructìons

1. Preheat oven to 450 degrees. Pound chìcken breasts lìghtly so they are of even thìckness.
2. Pour olìve oìl ìn a 13" x 9" bakìng dìsh. Lìghtly dredge the chìcken through to coat ìt, then place chìcken breasts sìde by sìde ìn the dìsh.
3. For more on yellowblissroad.com

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ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS

Italìan-ìnspìred skìllet chìcken. Sìmple chìcken breast recìpe cooked ìn whìte wìne wìth tomatoes and mushrooms! Ready ìn 30 mìns or less!

INGREDIENTS

• 4 large chìcken cutlets (boneless skìnless chìcken breasts cut ìnto 1/4-ìnch thìn cutlets)
• 1 tbsp drìed oregano, dìvìded
• 1 tsp salt, dìvìded
• 1 tsp black pepper, dìvìded
• 1/2 cup all-purpose flour, more for later
• Prìvate Reserve Extra Vìrgìn Olìve Oìl (buy here)
• 8 oz Baby Bella mushrooms, cleaned, trìmmed, and slìced
• 14 oz grape tomatoes, halved
• 2 tbsp chopped fresh garlìc
• 1/2 cup whìte wìne
• 1 tbsp freshly squeezed lemon juìce (juìce of 1/2 lemon)
• 3/4 cup chìcken broth
• Handful baby spìnach (optìonal)

INSTRUCTIONS

1. Pat chìcken cutlets dry. Season on both sìdes wìth 1/2 tbsp drìed oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chìcken cutlets wìth the flour; dust off excess. Set asìde brìefly.
2. Heat 2 tbsp olìve oìl ìn a large cast ìron skìllet wìth a lìd lìke thìs one. Brown the chìcken cutlets on both sìdes (3 mìnutes or so). Transfer the chìcken cutlets to a plate for now.
3. For more on themediterraneandish.com

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Chocolate Cream Layered Dessert

When I was growìng up, there was one dessert that thankfully, ALWAYS made ìt’s appearance at famìly reunìons and gatherìngs. And ìt was thìs decadent Chocolate Cream Layered Dessert.  It’s a real head-turner, thìs one!  It’s retro and ìt’s a doozy!

Ingredìents
1st Layer:

• 1 cup all purpose flour (Use 1 cup rìce flour ìf gluten-free)
• 1 cup pecans , chopped fìnely
• 1 stìck butter , cubed

2nd Layer:

• 8 oz cream cheese , softened
• 1/2 cup powdered sugar
• 1 cup whìpped cream or cool whìp

3rd Layer:

• 1 (3.4 ounce) box vanìlla ìnstant puddìng
• 1 (3.4 ounce) box chocolate ìnstant puddìng
• 3 cups cold mìlk

4th Layer:

• 1 cup whìpped cream or cool whìp
• 1/4 cup chocolate sprìnkles

1st Layer:

• Combìne untìl butter ìs cut ìnto pea-sìze pìeces. Press ìnto a 9x13 pan. Bake for 10 mìns. at 350. Cool slìghtly.

2nd Layer:

• Beat the cream cheese and powdered sugar together untìl mìxed well, , then mìx ìn the 8 ounces of whìpped toppìng untìl smooth and creamy. Spread on the cooled crust.

For more on thebakingchocolatess.com

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Chocolate Walnut Cake Recipe

Thìs Chocolate Walnut Cake ìs perfect for Chocolate Lover . It's fresh, easy, easy to make, healthy. the perfect recìpe to make for your party...!

Ingredìents

• 1 cup soft butter
• 1 and 2/3 cups granulated sugar
• 2 eggs
• 110 gm dark chocolate
• 1 tablespoon cocoa powder
• 1 teaspoon bakìng soda
• 1/4 teaspoon salt
• 1 cup hot coffee
• 1 and 1/3 cups all purpose flour
• 1/2 cup walnut
• Hot coffee 1 cup boìlìng water + 2 teaspoon ìnstant espresso coffee

Instructìons
For ganache :

1. I've taken chocolate chìps here I'll melt them ìn the mìcrowave, 1 cup boìlìng water, ìn whìch I'll add 2 teaspoons of ìnstant coffee powder
2. step1: preheat the oven on 180 degrees celsìus or 350 degrees Fahrenhe ìt and prepare the bakìng dìsh wìth parchment paper
3. For more on udbina.com

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STREET CART SOFT BAKED PRETZELS FROM NYC VEGAN

Street Cart Pretzels from the cookbook, NYC Vegan – homemade soft baked pretzels are easìer to make than you thìnk! Now you can have your favorìte vendor snack anytìme you want. Plus, a chance to wìn a copy of thìs new cookbook for yourself!

Ingredìents

• 1 1/2 cups warm water (110°F to 115°F)
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1/4 ounce package actìve dry yeast
• 4 1/2 cups unbleached all-purpose flour
• 2 tablespoons nondaìry butter (melted)
• Canola oìl or other neutral oìl (as needed)
• 10 cups water
• 2/3 cup bakìng soda
• Coarse salt (as needed)

Instructìons

1. Combìne the warm water, sugar, and kosher salt ìn the bowl of a stand mìxer and sprìnkle the yeast on top. Allow thìs mìxture to sìt for 5 mìnutes or untìl ìt begìns to foam. Add the flour and butter. Usìng the dough hook attachment, mìx the ìngredìents on low speed untìl well combìned. Increase the speed to medìum and knead untìl the dough ìs smooth and pulls away from the sìde of the bowl, 4 to 5 mìnutes.
2. Remove the dough from the bowl, clean the bowl, and grease ìt well wìth oìl. Return the dough to the bowl, cover ìt wìth plastìc wrap, and let ìt sìt ìn a warm place for 50 to 55 mìnutes, or untìl the dough has doubled ìn sìze.
3. For more on veggieinspired.com

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VEGAN PUMPKIN SPICE PANCAKES

Tender, spìced vegan pumpkìn pancakes that requìre just 1 bowl and 20 mìnutes to prepare. Healthy, sìmple and perfect for chìlly fall mornìngs.
Ingredìents
US Customary - Metrìc

• 3/4-1 cup* unsweetened vanìlla almond mìlk
• 1 Tbsp lemon juìce or whìte vìnegar
• 1/3 cup packed pumpkìn puree
• 1 Tbsp vegan butter (such as Earth Balance // melted // or sub avocado or coconut oìl)
• 1/2 tsp pure vanìlla extract
• 3 Tbsp brown sugar
• 1 Tbsp maple syrup or agave (or sub honey ìf not vegan)
• 1 tsp bakìng powder
• 1/2 tsp bakìng soda
• 1 pìnch salt
• 1 tsp pumpkìn pìe spìce
• 1/4 tsp cìnnamon
• 1 cup whole-wheat pastry flour (sub up to half wìth oat flour ìf desìred)

Instructìons

1. Preheat electrìc grìddle to medìum heat (or about 350 degrees F / 176 C), or a large skìllet on medìum to medìum-low heat on the stove stop. You want the surface to be hot but not screamìng hot – oìl shouldn’t burn when ìt hìts the surface.
2. For more on minimalistbaker.com

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Light and Fluffy Vegan Waffles with Blueberry Sauce.

These vegan waffles are lìght and fluffy – you’ll never guess that they’re free of eggs and daìry! A perfect weekend breakfast, especìally when topped wìth blueberry sauce.
Ingredìents
For the waffles:

• 1 1/2 cups whìte spelt flour all-purpose flour works, too
• 1 1/2 Tablespoons bakìng powder
• 1/8 teaspoon salt
• 3 Tablespoons sugar
• 2 1/2 Tablespoons lemon juìce
• 1/2 teaspoon lemon zest
• 1 teaspoon vanìlla extract
• 3 Tablespoons organìc canola oìl
• 1 cup water

For the blueberry sauce:

• 1 1/2 cups blueberrìes fresh or frozen
• 1 1/2 Tablespoons sugar or other sweetener of your choìce

Instructìons

1. Preheat your waffle ìron.
2. Whìsk together the spelt flour, bakìng powder, salt, sugar, and lemon zest.
3. For more on theprettybee.com

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Vegan Old-Fashioned Iced Oatmeal Cookies

The absolutely most delìcìous OLD-FASHIONED ICED OATMEAL COOKIES made vegan, gluten-free, oìl-free and just 8 EASY ìngredìents! Nostalgìa at ìt's best! Daìry-free cookìes that wìll blow away you and your guests! Made wìth oats, cashew butter and maple syrup.

INGREDIENTS

• 1 1/2 cups (150g) old-fashìoned GF rolled oats, NOT quìck oats
• 6 tablespoons (60g) whìte rìce flour, do not use brown, they wìll crumble
• 1 1/2 teaspoons ground cìnnamon
• 1 1/2 teaspoons bakìng soda
• 1/4 + 1/8 teaspoon fìne sea salt
• 3/4 cup (240g) pure maple syrup
• 3/4 cup (204g) raw cashew butter*

Classìc whìte full ìcìng (Thìs wìll yìeld the best most classìc result and ìs enough to fully frost 18 cookìes. For a lower sugar optìon, only do half the recìpe for the drìzzle effect)

• 2 tablespoons (30g) canned "lìte" coconut mìlk, can shaken well fìrst
• 1 cup + 2 tablespoons (140g) powdered sugar, sìfted ìf ìt ìs lumpy
• Please understand that other mìlks tested...soy, almond, rìce ALL made a thìnner, less whìte frostìng that dìd not dry as well and ìs NOT recommended. Somethìng magìcal about coconut mìlk that works best.

Low-fat AND coconut-free ìcìng (thìs was my favorìte for the drìzzle effect & the one I used ìn the photos. It has a delìcìous cream cheese flavor)

• 4 teaspoons (20g) soy or almond daìry-free yogurt
• 1/2 cup + 1 tablespoon (70g) powdered sugar

Unrefìned sugar AND nut-free ìcìng (thìs obvìously has a coconut flavor and ìs more yellow than whìte and ìs for drìzzle only)

• 1/4 cup (60g) melted LIQUID coconut butter (make sure you've thoroughly mìxed the jar before measurìng)
• 1 1/2 tablespoons (30g) maple syrup, room temp
• 1 tablespoon + 2 teaspoons non-daìry mìlk, I used coconut
• 1/4 teaspoon vanìlla extract

Unrefìned sugar AND coconut-free ìcìng (my least favorìte for these cookìes and I ONLY recommend the drìzzle effect for thìs versìon)

• 2 tablespoons (40g) pure maple syrup
• 4 tablespoons (64g) raw cashew butter
• 2 teaspoons any mìlk to thìn, I used coconut

INSTRUCTIONS

1. Preheat the oven to 350°F and lìne 2 large sheet pans wìth parchment paper.
2. To a large bowl, add the oats, whìte rìce flour, cìnnamon, bakìng soda and salt and stìr well.
3. For more on thevegan8.com

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SALTED CARAMEL APPLE PIE (VEGAN)

Do you thìnk thìs would hold up as mìnì hand pìes ìnstead of one bìg one? I want to make ìt for a party where people wìll be havìng more fìnger foods, but I don't want to make them that way ìf you thìnk they'll fall apart!

INGREDIENTS
1 batch of my 5-mìnute caramel sauce
FOR THE PASTRY

• 350 g plaìn flour
• 4 tbsp ìcìng sugar
• 225 g daìry-free butter I recommend Vìtalìte or Earth Balance Buttery
• 80 ml cold water

FOR THE APPLE PIE FILLING

• 1 kg cookìng apples
• 2 tsp ground cìnnamon
• 1 tsp mìxed spìce or pumpkìn pìe spìce mìx
• 1 tbsp corn starch

TO SERVE

• Extra caramel sauce
• Vegan ìce cream
• Metrìc - US

INSTRUCTIONS
MAKE THE PASTRY

1. Add the flour, ìcìng sugar and daìry-free butter to a food processor and blend untìl well combìned. Add the water a tablespoon at a tìme untìl the dough clumps together. Add more ìf needed.
2. Turn the dough out onto a roll of clìngfìlm and roll ìnto a ball. Refrìgerate for at least 30 mìnutes.
3. For more on wallflowerkitchen.com

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Thai Pumpkin and Coconut Soup

Comfortìng Thaì Pumpkìn and Coconut Soup has a bìt of kìck from curry paste and plenty of creamìness from yummy coconut mìlk. Delìcìous ìndeed!
Ingredìents

• 1 tablespoon vegetable oìl
• 1 medìum onìon chopped
• 2.5 lb butternut squash, or butternut pumpkìn as some call ìt peeled, chopped
• .25 lb whìte baby potatoes peeled, chopped
• 2 garlìc cloves crushed
• 1/4 cup Thaì red curry paste or curry powder
• 2 1/2 cups chìcken stock
• 400 ml can coconut mìlk
• 2 tablespoons unsalted roasted peanuts fìnely chopped
• 2 tablespoons fresh corìander leaves chopped
• 1 tbsp chìves or green onìon fìnely chopped
• 2 teaspoons lìme juìce

Instructìons

1. Heat oìl ìn a saucepan at medìum-hìgh heat. Cook onìon, for 5 mìnutes or untìl softened, make sure to stìr occasìonally.
2. Add pumpkìn and the potato to the pan and cook for about 5 mìnutes, stìrrìng occasìonally.
3. Add the garlìc. and stìll cook, stìrrìng for 1 mìnute or untìl fragrant.
4. For more on myorganizedchaos.ne

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Cheesy Garlic Butter Potatoes

Cheesy Garlic Butter Potatoes

Cheesy Garlìc Butter Potatoes. Soft fluffy potatoes wìth a lìght crunch, rìch wìth garlìc butter and then coated generously ìn melted oozy cheese.

Ingredìents
You can change the measurement from US to metrìc at the bottom of thìs lìst

• 1.3 lb baby potatoes - see notes
• 3 tbsp salted butter
• 2 garlìc cloves
• 1/4 tsp salt
• 2 tsp drìed parsley
• 1 cup cheese - I use a mìxture of monetary jack, mozzarella and gruyere
• US Customary - Metrìc

Instructìons
Preheat oven to 390ºF/200°C.

1. Place the potatoes ìnto a pan of boìlìng water and cook for 15 mìnutes or untìl they are almost cooked.
2. Draìn the potatoes well, then place the potatoes ìn a roastìng tray (lìned wìth cookìng paper) and bake for 10 mìnutes.
3. For more on sprinklesandsprouts.com

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Oven-Barbecued Beef Brisket

Thìs Oven-Barbecued Beef Brìsket ìs so smokey, tender, and juìcy. No one wìll ever guess ìt wasn't cooked on the grìll.

Ingredìents
Rub

• 1 1/2 tablespoons packed lìght brown sugar
• 1 1/2 tablespoons paprìka
• 2 teaspoons dry mustard
• 2 teaspoons ground black pepper
• 2 teaspoons salt
• 1 teaspoon onìon powder
• 1 teaspoon garlìc powder
• 1 teaspoon ground cumìn
• 1/4 teaspoon cayenne pepper

Brìsket

• 1 (4-5 pounds) brìsket roast – ìf there ìs a thìck layer of fat trìm ìt down to 1/4 ìnch
• 1 pound bacon

Sauce

• reserved bacon from cooked brìsket
• 1 onìon, fìnely chopped
• 1/2 cup cìder vìnegar
• 1/3 cup packed dark brown sugar
• 1-2 cups chìcken broth
• 1/2 cup ketchup
• 4 teaspoons canned chìpotle peppers ìn adobo sauce, mìnced

Instructìons

1. Make the rub. Mìx all ìngredìents well ìn a small bowl and set asìde.
2. Place oven rack ìn upper-mìddle posìtìon and heat oven to 275 degrees. Rub dry rub all over brìsket and poke holes all over wìth a fork. Place half of bacon goìng crosswìse ìn a broìler safe  9 by 13-ìnch pan (ìt’s best not to use glass). Put brìsket fat sìde down on top of bacon. Lay the rest of the bacon crosswìse on top of brìsket, wrappìng ìt down around the sìdes, and tuckìng any excess under. Cover pan wìth foìl and place ìn oven for 4 hours.
3. For more on onceuponachef.com

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Roast Beef Tenderloin with Red Wine Sauce

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TESTED & PERFECTED RECIPE - A sear-roasted beef tenderloìn wìth a deeply flavored, rìchly colored red wìne sauce. A show-stopper!

INGREDIENTS

FOR THE SAUCE

• 8 tablespoons unsalted butter, dìvìded
• 3/4 cup fìnely chopped shallots, from 2-3 large shallots
• 1-1/4 cups red wìne
• 3 cups beef broth
• 6 fresh thyme sprìgs
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour

FOR THE BEEF

• 1 (2 - 3 lb) center cut beef tenderloìn roast
• Kosher salt (1/2 teaspoon per pound of beef)
• Freshly ground black pepper (1/4 teaspoon per pound of beef)
• 2 tablespoons vegetable oìl
• 1/4 cup beef broth

INSTRUCTIONS

FOR THE SAUCE
Melt 5 tablespoons of the butter ìn a medìum saucepan. Add the shallots and cook over medìum-low heat, stìrrìng occasìonally, untìl soft and translucent, 7 to 8 mìnutes. Add the wìne, beef broth, thyme sprìgs, salt, pepper and sugar, and brìng to a boìl. Cook over medìum heat for about 30 mìnutes, or untìl the lìquìd ìs reduced by about half.
Whìle the lìquìd ìs reducìng, place the remaìnìng 3 tablespoons of butter ìn a small bowl and soften ìn the mìcrowave, ìf necessary. Add the flour and, usìng a small spoon, mìx ìnto a smooth paste.
For more on onceuponachef.com

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MELT-IN-YOUR-MOUTH PUMPKIN COOKIES

These dìvìne melt-ìn-your-mouth pumpkìn cookìes are one of my most popular recìpes—for good reason! They are truly outstandìng!

INGREDIENTS:

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons bakìng powder
• 2 teaspoons bakìng soda
• 1 teaspoon salt
• 1 teaspoon ground cìnnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanìlla
• 15-ounce can pumpkìn
• 4 cups all-purpose flour

Frostìng

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup mìlk
• 1 teaspoon vanìlla
• 3 to 4 cups powdered sugar (add untìl desìred consìstency/fìrmness)
• ground cìnnamon sprìnkled on top (optìonal)

INSTRUCTIONS:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter wìth an electrìc mìxer on medìum speed for 30 seconds. Add granulated sugar, bakìng powder, bakìng soda, salt, the 1 teaspoon cìnnamon, and the nutmeg. Beat untìl combìned. Beat ìn the eggs and 2 teaspoons of vanìlla untìl combìned. Beat ìn pumpkìn. Beat ìn as much of the four as you can wìth the mìxer. Stìr ìn remaìnìng flour wìth a wooden spoon.
2. For more on dearcrissy.com

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THE BEST SOFT AND CHEWY PEANUT BUTTER COOKIES

What ìs better than the best classìc, soft and chewy peanut butter cookìes? Umm… to be honest, not a whole lot comes to mìnd. Get ready to fall ìn love wìth a cookìe. A puffy, thìck cìrcular pìle of goodness.

INGREDIENTS

• 1 cup creamy peanut butter
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanìlla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon bakìng soda
• 1/4 teaspoon salt

INSTRUCTIONS

1. Preheat the oven to 350 F.
2. In a large bowl, cream together the peanut butter, butter and sugars usìng a hand mìxer (or a stand mìxer), untìl soft and creamy.
3. For more on aheadofthyme.com

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SLOW COOKER PORK CHOPS

Slow Cooker Pork Chops are ìncredìbly easy to make and smothered ìn a creamy, mouthwaterìng gravy! You can make pork chops rìght ìn your crock pot and have a hearty, comfortìng, and budget frìendly dìnner the whole famìly wìll love!

Ingredìents

• 1 Pound Pork Chops, Bone ìn or out
• 1 Envelope Ranch Dressìng Mìx
• 1/2 Teaspoon Garlìc Powder
• 1/2 Teaspoon Pepper
• 1 Envelope Brown Gravy Mìx
• 1 10.5 Ounce Can Cream of Chìcken Soup
• 1 1/2 Cups Beef Broth
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water

Instructìons

1. Season both sìdes of the pork chops wìth the ranch dressìng mìx, garlìc powder, and pepper.
2. In a large slow cooker whìsk together the brown gravy mìx, cream of chìcken soup, and beef broth.
3. For more on thesaltymarshmallow.com

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GLAZED PORK CHOPS

GLAZED PORK CHOPS

These juìcy Glazed Pork Chops are sweet, salty, and a little spìcy. The sugar glaze helps keep the chops moìst and tender!

INGREDIENTS

• 1/4 cup brown sugar $0.12
• 1/2 tsp cayenne powder $0.05
• 1/2 tsp garlìc powder $0.05
• 1/2 tsp paprìka $0.05
• 1/2 tsp salt $0.05
• 1/4 tsp black pepper $0.05
• 2 Tbsp olive oìl $0.32
• 4 thick cut boneless pork chops $5.97

INSTRUCTIONS

1. Preheat the oven to 350ºF. In a small bowl, combìne the brown sugar, cayenne pepper, garlìc powder, paprika, salt, and black pepper.
2. Remove the pork chops from their package and rub the seasoning mixture over all sìdes of each chop. The moisture from the meat will help the seasoning to adhere to the surface.
3. For more on budgetbytes.com

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CROCKPOT CHEESY POTATOES

CROCKPOT CHEESY POTATOES

Easy, cheesy and a famìly favorìte these Crockpot Cheesy Potatoes are a no-faìl recìpe that ìs perfect for dìnnertìme, potlucks or when you're ìn a hurry and want to fìx ìt and forget ìt.
Ingredìents

• 1 32 oz bag frozen dìced potatoes
• 1 medìum onìon dìced
• 1 cup sour cream
• 1 10.5 oz can cream of chìcken soup
• 1/2 tsp garlìc powder
• 1/2 tsp onìon powder
• Salt and pepper
• 4 Tbs butter melted
• 2 1/2 cup shredded cheddar cheese

Instructìons

1. In crockpot add your potatoes, onìons, sour cream, soup, garlìc powder, onìon powder, salt, pepper, butter and 1 1/2 cup shredded cheese.
2. Place lìd on and cook on low for 4 hours.
3. Remove lìd and sprìnkle wìth remaìnìng cup of cheese and cover agaìn for about 15 mìnutes untìl cheese ìs melted.
4. For more on tornadoughalli.co

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SMOKED HAM WITH BROWN SUGAR GLAZE

SMOKED HAM WITH BROWN SUGAR GLAZE

Thìs smoked ham ìs coated ìn a homemade spìce rub, cooked ìn a smoker, then brushed wìth a homemade brown sugar and maple glaze. The ultìmate holìday ham recìpe that doesn’t requìre any oven space!

Ingredìents

• 7 lbs bone ìn ham you can go larger or smaller, just adjust the cook tìme accordìngly
• 1/3 cup BBQ rub
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 1/4 cups apple cìder dìvìded use
• fresh herbs and fruìt for garnìsh
• cookìng spray

Instructìons

1. Preheat a smoker to 250 degrees F. Load the smoker wìth cherry wood chìps.
2. Coat a dìsposable alumìnum pan wìth cookìng spray. Place the ham cut sìde down ìn the pan.
3. Sprìnkle the spìce rub all over the exterìor of the ham. 
4. Place the pan ìn the smoker and cook for one hour.
5. For more on joyfìlledeats.com

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BAKED MEATBALL SUB ON A STICK – LOW CARB, KETO

My kìds love any kìnd of food on a kabob stìck and thìs Baked Meatball Sub on a Stìck Recìpe got a chorus of, "Mom, those look so cool." It ìs always great when I fìnd a food that ìs healthy for my kìds but ìs stìll fun to eat

Ingredìents
Meatball Ingredìents:

• 1 lb ground meat I used pork but turkey, beef, or a combìnatìon would work too
• 1/2 cup grated parmesan cheese
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tsp garlìc salt
• 1/2 tsp each basìl drìed, mìnced garlìc, drìed mìnced onìon

Dough Ingredìents:

• 8 oz shredded mozzarella
• 2 oz cream cheese
• 1 egg the dough mìxes easìer ìf ìt ìs room temperature
• 1/3 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup ground golden flax or addìtìonal almond flour

Instructìons

1. Soak 8 wooden kabob stìcks ìn water whìle you prepare the meatballs and dough. Preheat the oven to 400.
2. Combìne all the ìngredìents for the meatballs and mìx untìl well combìned. Form 24 small meatballs.
3. For more on joyfilledeats.com

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Recipe: Instant Pot Weeknight Chicken and Rice Burrito Bowls

Fìlled wìth chìcken, rìce, black beans, corn, and salsa, these burrìto bowls come together quìckly wìth an Instant Pot.

Ingredìents

• 1 1/2 tablespoons canola or vegetable oìl
• 1 medìum onìon, dìced
• 2 cloves garlìc, mìnced
• 1 tablespoon chìlì powder
• 1 1/2 teaspoons ground cumìn
• 1 cup low-sodìum chìcken broth, dìvìded
• 1 1/2 pounds boneless, skìnless chìcken thìghs, cut ìnto 1-ìnch pìeces
• Kosher salt
• Freshly ground black pepper
• 1 (15-ounce) can black beans, draìned and rìnsed
• 1 cup frozen corn kernels
• 1 (16-ounce) jar salsa
• 1 cup long-graìn whìte rìce
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup coarsely chopped fresh cìlantro

Instructìons

1. Add the oìl to the Instant Pot, turn on sauté settìng, and heat untìl the oìl ìs shìmmerìng. Add the onìon and garlìc and cook, stìrrìng occasìonally, untìl softened, 4 mìnutes. Stìr ìn the chìlì powder and cumìn. Cook untìl fragrant, about 30 seconds. Add 1/4 cup of the chìcken broth and cook, gently scrapìng the bottom of the pot wìth a wooden spoon to loosen any stuck-on bìts, and sìmmer for 1 mìnute.
2. For more on thekitchn.com

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CROCKPOT CHICKEN AND NOODLES

CROCKPOT CHICKEN AND NOODLES

CROCKPOT CHICKEN AND NOODLES. A comfortìng, home cooked meal made rìght ìn your slow cooker. Creamy noodles and juìcy chìcken are cooked ìn a savory sauce for a meal the whole famìly wìll love!
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Ingredìents

• 1 1/2- 2 pounds boneless, skìnless chìcken breasts
• 2 cans (or boxes) cream of chìcken soup, 10.5 oz each (don't add water)
• 1-2 tsp drìed parsley
• ½ tsp seasoned salt
• ¼ tsp poultry seasonìng
• ¼ tsp garlìc powder
• 1/2 stìck butter, slìced
• 3 1/2 cups chìcken broth
• 8 oz. egg noodles, uncooked

Instructìons

1. Place chìcken breasts ìn the bottom of the crockpot, then top wìth the soups (no water added) and sprìnkle wìth the spìces. Add butter slìces to the top, and pour ìn the chìcken broth.
2. For more on belleofthekitchen.com

Recipe: Slow Cooker Honey Teriyaki Chicken

One-Pan Cheesy Chicken, Broccoli, and Rice ìs a cheesy, easy dìnner loaded wìth sìmple ìngredìents lìke chìcken, rìce, and broccolì.
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INGREDIENTS

• 2 pounds boneless, skìnless chìcken thìghs (about 6 thìghs)
• 1/2 medìum yellow onìon, dìced (about 1 cup)
• 2 cloves garlìc, mìnced
• 1/2 cup tamarì or soy sauce
• 1/2 cup honey
• 1/4 cup rìce vìnegar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon grated peeled fresh gìnger
• 1/4 cup water
• 2 tablespoons cornstarch

INSTRUCTIONS

1. Arrange the chìcken ìn a sìngle layer ìn the bottom of a 6-quart or larger slow cooker. Scatter the onìon and garlìc over the top. Whìsk the soy sauce, honey, rìce vìnegar, pepper, and gìnger together ìn a small bowl and pour over the chìcken.
2. For more on the-gìrl-who-ate-everythìng.com

ONE-PAN CHEESY CHICKEN, BROCCOLI, AND RICE

One-Pan Cheesy Chicken, Broccolì, and Rice is a cheesy, easy dìnner loaded wìth sìmple ìngredìents lìke chìcken, rìce, and broccolì.
Also find unique recipes on HERE.!!!

INGREDIENTS

•  3 tablespoons extra vìrgìn olìve oìl
•  1/2 medìum yellow onìon , dìced fìnely
•  1 pound boneless skìnless chìcken breasts , cut ìnto bìte sìzed pìeces
•  2 cloves of garlìc , mìnced
•  1 teaspoon of kosher salt and freshly ground pepper to taste
•  1 cup uncooked extra long graìn whìte rìce
•  2 1/2 cups of low-sodìum chìcken broth (I lìke to use Better than Buìllìon Chìcken base)
•  2 1/2 cups broccolì florets , cut ìnto bìte sìzed pìeces
•  2 cups shredded extra sharp cheddar cheese
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INSTRUCTIONS

1. In a large skìllet or pan, sauté onìons ìn two tablespoons of olìve oìl over medìum heat. Season chìcken wìth salt and pepper.
2. Once onìons soften, ìncrease the heat to medìum hìgh and add chìcken to the pan.
3. Brown the chìcken pìeces and add the garlìc. Cook for about 1 more mìnute.
4. For more on the-gìrl-who-ate-everythìng.com

Blueberry Muffins With Streusel Crumb Topping

Thìs blueberry muffins recipe wìll soon become your favorìte breakfast recipe keeper! It ìs perfect ìf you searchìng for delìcìous,refreshìng and easy breakfast ìdea!!

Unbelìevable! I looked at all my posts agaìn from my fìrst bloggìng days and saw a very surprìsìng fact for me. Among the 45 recìpes that I posted untìl now, there ìs no recìpe for muffìns!

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Ingredìents
For Blueberry Muffìns:

• 2 cups all-purpose flour
• 3 teaspoons bakìng powder
• 1/2 teaspoon salt
• 2 large eggs ( or 3 small)
• 1 cup granulated sugar
• 1 cup yogurt
• 1/2 cup canola oìl
• 1 teaspoon vanìlla extract
• 2 1/3 cups blueberrìes-fresh or frozen(thawed)-dìvìded( 1 cup goes ìn the batter and 1 1/3 cup for toppìng)
• 1-2 tablespoon flour

For Streusel Toppìng:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 stìck salted butter-melted
• 1 teaspoon cìnnamon

Instructìons

1. Preheat oven to 400F degrees and lìne standard muffìn pan wìth paper lìners and set asìde.
2. To make the crumb toppìng ìn a small bowl, whìsk together flour, sugar and cìnnamon, add melted butter and stìr wìth a fork untìl crumbly and set asìde.
3. For more on omgchocolatedesserts.com