Colorful Greek Yogurt Smoothie

A delicious and healthy Greek yogurt smoothie packed with vibrant colors and flavors. Perfect for a quick breakfast or a refreshing snack.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup mixed berries strawberries, blueberries, raspberries
• 1/2 banana
• 1/4 cup spinach leaves
• 1/4 cup mango chunks
• 1 tablespoon honey
• 1/2 cup unsweetened almond milk
• Ice cubes

Instructions:

Place all ingredients in a blender

Blend until smooth and creamy

If the smoothie is too thick, add more almond milk

Pour into a glass, and enjoy!

Sweet Balsamic Glazed Pork

Indulge in the delicious harmony of sweet and savory with this Sweet Balsamic Glazed Pork. Whether slow-cooked for hours or quickly prepared in the Instant Pot, this recipe delivers tender pork chunks in a flavorful balsamic sauce. A perfect balance of taste and convenience.

Ingredients:

• 2
• 5 lbs pork shoulder, trimmed and cut into chunks
• 1 cup balsamic vinegar
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons cornstarch for slurry
• 2 tablespoons water for slurry
• Sesame seeds and green onions for garnish

Instructions:

Mix soy sauce, honey, minced garlic, dried thyme, red pepper flakes, salt, and black pepper in a bowl with a whisk

Slow cook or use an Instant Pot to cook pork chunks

Putting the balsamic mix on top of the pork

For a slow cooker, cook the pork until it's soft on low for 6 to 8 hours or high for 3 to 4 hours

For the Instant Pot, cook on high pressure for 25 minutes and then let the pressure drop naturally

To make a slurry, mix cornstarch and water in a small bowl

To make the sauce thicker, stir the slurry into the cooked pork

Put the pork with a sweet balsamic glaze on top of rice or your favorite side dish

Put green onions and sesame seeds on top to make it look nice

These sweet balsamic-glazed pork chops taste great whether you cook them slowly or in an Instant Pot

Surprise Inside Owl Cupcakes

Surprise Inside Owl Cupcakes are not only adorable but also a delightful treat for any occasion. These cupcakes hide a surprise Oreo cookie inside and are decorated to look like cute owls. Perfect for birthdays, Halloween, or any owl-themed party!

Ingredients:

• 1 box of your favorite cake mix
• Eggs, oil, and water as per cake mix instructions
• 24 Oreo cookies
• 48 candy eyeballs
• 1 cup chocolate chips
• 1/2 cup butter
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Food coloring optional
• Miniature chocolate candies for decorating optional

Instructions:

Prepare the cake batter according to the instructions on the box

Preheat your oven to the recommended temperature for cupcakes

Line a muffin tin with cupcake liners

Fill each cupcake liner halfway with batter

Place an Oreo cookie in the center of each cupcake liner, pushing it gently into the batter but not to the bottom

Bake the cupcakes according to the cake mix instructions, usually 18-20 minutes or until a toothpick comes out clean when inserted into the cake part avoid the cookie center

Remove the cupcakes from the oven and let them cool completely

While the cupcakes cool, make the chocolate ganache by melting the chocolate chips and butter together in a microwave-safe bowl

Heat in 20-second intervals, stirring each time until smooth

Dip the tops of the cupcakes in the chocolate ganache, allowing it to drip down the sides to create the owl's face

Place two candy eyeballs on each cupcake in the chocolate ganache

In a separate bowl, mix powdered sugar, milk, and vanilla extract to create the frosting

Add food coloring if you want colored frosting

Using a piping bag or a plastic sandwich bag with the corner snipped off, pipe frosting on top of the cupcakes to create the owl's feathers and beak

Add a miniature chocolate candy as the owl's beak

Let the cupcakes set and enjoy your surprise inside owl cupcakes!

Peppermint Oreo Chocolate Chip Brownies

Indulge in the perfect blend of chocolatey goodness and refreshing peppermint with these delicious brownies. The addition of crushed peppermint Oreos adds a delightful crunch and festive touch to this classic dessert.

Ingredients:

• 1 box brownie mix
• 2 large eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 1 cup crushed peppermint Oreos
• 1/2 cup chocolate chips
• 1/2 teaspoon peppermint extract

Instructions:

Warm the oven up to 350F 175C and grease a 9x13-inch baking dish

Break the eggs, water, and vegetable oil into a large bowl and mix them together until everything is well mixed

Crushed peppermint Oreos, chocolate chips, and peppermint extract should all be carefully mixed in until they are spread out evenly

When the baking dish is ready, pour the batter into it and spread it out evenly

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it

Take it out of the oven and let it cool down before cutting it into squares

Toasted Brioche Egg Cups

Toasted Brioche Egg Cups are a delightful breakfast or brunch option that combines the richness of eggs with the buttery, flaky goodness of brioche bread. These mini breakfast treats are perfect for a cozy morning at home or for entertaining guests.

Ingredients:

• 4 slices of brioche bread
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced ham
• 2 tablespoons chopped fresh chives
• Salt and pepper to taste
• Butter for greasing
• Cooking spray

Instructions:

Preheat your oven to 350F 175C

Using a round cookie cutter or a glass, cut out circles from each brioche slice that are slightly larger than your muffin tin cups

Grease the muffin tin cups with butter and place the brioche circles at the bottom of each cup

Spray each brioche circle with cooking spray to prevent it from getting too soggy during baking

In a small bowl, mix the diced ham and shredded cheddar cheese together

Place a spoonful of the ham and cheese mixture on top of each brioche circle

Carefully crack an egg into each muffin tin cup on top of the ham and cheese mixture

Season each egg with a pinch of salt and a dash of pepper

Bake in the preheated oven for about 12-15 minutes or until the egg whites are set, but the yolks are still slightly runny

Remove the toasted brioche egg cups from the oven and let them cool for a few minutes

Garnish with chopped fresh chives

Serve warm, and enjoy your delicious toasted brioche egg cups!

Vegan Kombucha Brew

This recipe for vegan kombucha makes it easy to make your own sour, probiotic-filled drink at home. It's a healthy alternative to store-bought options because it only has plant-based ingredients.

Ingredients:

• 1 SCOBY Symbiotic Culture Of Bacteria and Yeast
• 1 cup organic cane sugar
• 4 bags black or green tea
• 1 gallon filtered water
• 1 cup kombucha from a previous batch as starter liquid

Instructions:

Bring 4 cups of water to a boil in a large pot

Remove from heat and add the tea bags

Steep for 10-15 minutes, then remove the tea bags

Stir in the sugar until dissolved

Pour the sweet tea into a clean glass jar

Add the remaining water, leaving some space at the top

Once the tea has cooled to room temperature, add the SCOBY and starter liquid

Cover the jar with a clean cloth or paper towel secured with a rubber band

Place the jar in a warm, dark place, away from direct sunlight, and let it ferment for 7-10 days

Taste the kombucha after 7 days

If it's too sweet, let it ferment longer

Once it reaches the desired taste, remove the SCOBY and starter liquid

Pour the kombucha into bottles with airtight lids for carbonation optional

Store in the refrigerator and enjoy!

Chocolate Peppermint Mini Trifle

Indulge in the flavors of the season with this Chocolate Peppermint Mini Trifle. It's a simple, no-bake Christmas dessert that combines the richness of chocolate brownies and pudding with the refreshing taste of peppermint. Perfect for holiday gatherings!

Ingredients:

• 1 package of chocolate brownie mix
• 1 package of chocolate instant pudding mix
• 2 cups of cold milk
• 1 cup of crushed peppermint candies
• 1 cup of whipped cream
• 1/2 cup of mini chocolate chips
• 1/4 cup of chocolate sauce
• 1/4 cup of crushed candy canes

Instructions:

Make the chocolate brownie mix as directed on the package

After baking, let it cool

Mix the chocolate instant pudding mix and cold milk in a different bowl and whisk until the mixture thickens

Chill it in the refrigerator

Cut the brownies into small cubes after they have cooled

Arrange the dessert in the following layers in serving glasses or mini trifle bowls: A layer of chocolate brownie cubes should be added first

b

Spread some chocolate pudding on top

c

Garnish with crushed peppermint candy

d

Spoon on some whipped cream

e

Top the cream with mini chocolate chips

f

Pour on some chocolate sauce

g

Continue layering candy canes, chocolate chips, and whipped cream on top of the glasses until they are completely filled

Before serving, let the mini trifles cool in the refrigerator for at least half an hour

Before serving, top with more crushed candy canes and serve chilled

Enjoy this tasty and simple no-bake Christmas dessert, a chocolate peppermint mini trifle!

Fully Loaded Nachos with Beans

Enjoy these quick and easy Fully Loaded Nachos with a delicious combination of flavors. Perfect for a snack, appetizer, or party dish!

Ingredients:

• 1 bag tortilla chips
• 1 can 15 oz black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 cup diced tomatoes
• 1/2 cup sliced black olives
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeo, thinly sliced
• 1/2 cup sour cream
• 1/4 cup salsa
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions:

Set oven temperature to 375F 190C

Arrange a large baking sheet or ovenproof platter with tortilla chips spread on it

Scatter the red onion, black olives, tomatoes, black beans, and cheddar cheese evenly over the chips

Bake for 10 to 12 minutes, or until the cheese is bubbling and melted, in a preheated oven

Take out of the oven and top with slices of jalapeo and cilantro

Over the nachos, drizzle some salsa and sour cream

Serve hot with lime wedges on the side and top with diced avocado

Spaghetti Shrimp Scampi

A classic Italian-American dish featuring succulent shrimp cooked in a garlicky butter sauce, served over a bed of al dente spaghetti. This dish is bursting with flavor and makes for a satisfying meal any day of the week.

Ingredients:

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup dry white wine
• 1 lemon, juiced
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

Follow the directions on the package to cook the spaghetti until it is al dente

Remove the water and set it aside

Melt the butter in a big pan over medium-low heat

Add the garlic and olive oil, and cook until the garlic smells good

Put the shrimp in the pan and cook them for about two to three minutes on each side, until they turn pink and opaque

Add the lemon juice and white wine, then let it cook for two minutes

Toss the cooked spaghetti and chopped parsley around in the pan to make sure they are all covered in sauce

Add pepper and salt to taste

Grate some Parmesan cheese on top and serve hot

Have fun!

Roasted Vegetable Tacos

These Roasted Vegetable Tacos are a flavorful and healthy vegetarian option for taco night. The combination of roasted veggies, fresh toppings, and creamy sauces makes them a crowd-pleaser.

Ingredients:

• 2 cups mixed vegetables bell peppers, zucchini, onion, mushrooms, etc
• , sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small taco tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup salsa
• Lime wedges for garnish

Instructions:

Turn on your oven and heat it up to 425F 220C

Coat the sliced vegetables well with olive oil, chili powder, cumin, salt, and pepper in a large bowl

Place the seasoned vegetables on a baking sheet in a single layer

Roast them in a hot oven for 20 to 25 minutes, or until they are soft and slightly browned

Warm up the taco shells in the oven for a few minutes while the vegetables roast

Put together your tacos once the vegetables are done

A spoonful of roasted vegetables should be put on each tortilla

Then diced tomatoes, red onion, cilantro, and shredded cheddar cheese should be added on top

Add sour cream and salsa to each taco, and then top with lime wedges

Serve your tasty Roasted Vegetable Tacos right away and enjoy!

Keto Blackberry Cheese Danish Turnovers

These Keto Blackberry Cheese Danish Turnovers are a tasty low-carb treat that can be eaten for breakfast or dessert. In the middle are blackberries and a creamy cheese filling. The outside is made of flaky almond flour pastry.

Ingredients:

• 1 cup almond flour
• 2 tbsp powdered erythritol sweetener
• 1 tsp baking powder
• Pinch of salt
• 2 tbsp unsalted butter, cold and cubed
• 1 large egg
• 1/2 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered erythritol sweetener
• 1/2 cup fresh blackberries
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 1 egg yolk, for egg wash
• 1 tbsp water, for egg wash

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine almond flour, erythritol sweetener, baking powder, and salt

Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs

Add the egg and vanilla extract, mixing until a dough forms

On a lightly floured surface, roll out the dough into a rectangle and cut it into 4 equal squares

In another bowl, beat together cream cheese, powdered erythritol sweetener, lemon juice, and lemon zest until smooth

Place a spoonful of the cream cheese mixture in the center of each square, then top with a few blackberries

Fold the dough over the filling to form triangles, pressing the edges to seal

In a small bowl, whisk together egg yolk and water to make an egg wash

Brush the turnovers with the egg wash

Transfer the turnovers to the prepared baking sheet and bake for 18-20 minutes, or until golden brown

Allow the turnovers to cool slightly before serving

Enjoy!

Sunday Slow Cooker Falafel

Take it easy on Sunday with these homemade falafels that are easy to make in a slow cooker. They are tender and perfectly spiced, and they go well with any meal.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• Cooking spray or oil for greasing

Instructions:

Soak the chickpeas and put them in a food processor with the garlic, onion, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper

Use pulses to turn the mixture into a thick paste

Make small balls or patties out of the mixture with your hands

Cover the slow cooker and grease it with oil or cooking spray

Put the falafel balls or patties in the slow cooker so that they are all in one layer

Put the lid on top and set the heat to low

Cook for four to five hours, or until the falafel is fully cooked and the outside is golden brown

You can eat it hot with your favorite sauce or in pita bread with salad

Sausage Potato Soup

This hearty and creamy sausage potato soup is perfect for a cozy night in. With simple ingredients and the convenience of a slow cooker, it's easy to make and incredibly delicious.

Ingredients:

• 1 lb sausage
• 4 cups diced potatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons chopped parsley optional

Instructions:

In a skillet, cook the sausage over medium heat until browned and crumbled

Drain excess fat

Transfer the cooked sausage to a slow cooker

Add diced potatoes, diced onion, minced garlic, and chicken broth to the slow cooker

Stir to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender

Stir in heavy cream and shredded cheddar cheese

Season with salt and pepper to taste

Cook for an additional 15-30 minutes, until heated through and cheese is melted

Serve hot, garnished with chopped parsley if desired