Frosted Eggnog Spice Bars with Gingersnap Streusel

Indulge in the rich flavors of eggnog and warm spices with these decadent bars, topped with a crunchy gingersnap streusel and a creamy eggnog frosting.

Ingredients:

• 1 cup eggnog
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup gingersnap cookies, crushed
• 1/4 cup chopped pecans or walnuts
• 1/2 cup powdered sugar
• 1 tablespoon eggnog
• 1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 350F 175C

Grease a 9x13-inch baking pan

In a large mixing bowl, whisk together eggnog, melted butter, granulated sugar, brown sugar, egg, and vanilla extract until well combined

In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Spread the batter evenly into the prepared baking pan

In a small bowl, mix together crushed gingersnap cookies and chopped nuts

Sprinkle this streusel mixture evenly over the batter

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow the bars to cool completely in the pan on a wire rack

In a small bowl, whisk together powdered sugar, eggnog, and vanilla extract until smooth

Drizzle the frosting over the cooled bars

Cut into squares and serve

Enjoy!

Paleo Lemon Garlic Chicken

A delightful Paleo-friendly chicken recipe with a burst of lemon and garlic flavors, cooked to perfection in the Instant Pot.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• Juice of 2 lemons
• Zest of 1 lemon
• Fresh parsley for garnish

Instructions:

Season chicken breasts with oregano, thyme, paprika, salt, and black pepper

Set Instant Pot to 'Saut' mode and heat olive oil

Add minced garlic and saut until fragrant

Add seasoned chicken breasts and brown on both sides

Pour in chicken broth, lemon juice, and lemon zest

Close the Instant Pot lid, set to 'Poultry' mode, and cook for 10 minutes

Once done, perform a quick pressure release

Garnish with fresh parsley before serving

Vegan Potato Cakes with Cream Cheese Filling

These vegan potato cakes are crispy on the outside and creamy on the inside, filled with a savory vegan cream cheese filling. They make a delicious appetizer or side dish for any occasion.

Ingredients:

• 2 large potatoes, peeled and boiled
• 1/4 cup vegan cream cheese
• 2 tablespoons chopped chives
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil

Instructions:

In a bowl, mash the boiled potatoes until smooth

Add vegan cream cheese, chopped chives, salt, and pepper

Mix well

Divide the mixture into equal portions and form into small patties

Make an indentation in the center of each patty and fill with a teaspoon of vegan cream cheese

Carefully seal the edges to enclose the filling and reshape into patties

Dust each patty lightly with all-purpose flour

Heat olive oil in a non-stick skillet over medium heat

Cook the potato cakes for 3-4 minutes on each side, or until golden brown and crispy

Remove from the skillet and drain on paper towels

Serve hot and enjoy!

Pressure Cooker Mushroom Soup

A smooth and tasty mushroom soup that is easy to make in a pressure cooker.

Ingredients:

• 1 lb mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup milk
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh parsley for garnish

Instructions:

Turn on the saut mode on the pressure cooker

Melt the butter and cook the onions in it until they become clear

Put in the mushrooms and garlic

Saut until the mushrooms turn white and golden

Add the flour and mix it in well

Add the broth and milk and stir it in all the time to avoid lumps

Add pepper and salt

Put the pressure cooker on high pressure and close the lid

Then cook for 5 minutes

Quickly let go of the pressure and open the lid

Add heavy cream and taste to see if the seasoning needs to be changed

Serve hot with fresh parsley on top

Crock Pot Beef and Noodles

A hearty and comforting dish of tender beef cooked in a creamy sauce served over egg noodles.

Ingredients:

• 1
• 5 lbs stew beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 packet onion soup mix
• Salt and pepper to taste
• 12 oz wide egg noodles

Instructions:

In a slow cooker, combine stew beef, chopped onion, minced garlic, beef broth, cream of mushroom soup, sour cream, and onion soup mix

Season with salt and pepper

Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender

About 30 minutes before serving, cook egg noodles according to package instructions

Serve beef mixture over cooked noodles

Beetroot Blueberry Buckwheat Pancakes

These vibrant and nutritious pancakes combine the earthy sweetness of beetroot with the burst of tangy blueberries, all packed into wholesome buckwheat flour. They're not only delicious but also loaded with antioxidants and fiber. Perfect for a delightful and healthy breakfast or a veggie dessert option.

Ingredients:

• 1 cup grated beetroot
• 1 cup buckwheat flour
• 1/2 cup blueberries
• 1 tablespoon ground flaxseeds
• 1 tablespoon maple syrup
• 1 cup plant-based milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• Coconut oil for cooking

Instructions:

Grate the beets and add the buckwheat flour, blueberries, ground flaxseeds, maple syrup, plant-based milk, vanilla extract, baking powder, and a pinch of salt

Mix the ingredients together until they are well mixed

Put a nonstick pan on medium heat and add a little coconut oil to it

Put about a quarter cup of the batter on the pan for each pancake

Cook for two to three minutes, or until the top starts to bubble

After flipping, cook for another two to three minutes, or until golden brown and done all the way through

Do it again with the rest of the batter

Top it with your favorite things, like vegan yogurt, fresh fruit, or maple syrup, and serve it warm

Sarah Cooks: Lemon and Thyme Gin Sour

This Lemon and Thyme Gin Sour is a refreshing and herbaceous take on the classic gin sour. It's great for any event. The gin, fresh lemon juice, and simple syrup with thyme in it make a great balance of flavors, and the egg white gives the cocktail a smooth texture. A sprig of fresh thyme as a garnish will make the dish smell great.

Ingredients:

• 2 oz gin
• 3/4 oz fresh lemon juice
• 1/2 oz thyme-infused simple syrup
• 1/2 oz egg white
• Sprig of fresh thyme for garnish

Instructions:

Mix gin, fresh lemon juice, simple syrup with thyme, and egg white in a cocktail shaker

To mix the egg white, dry shake the mixture very hard without ice for about 15 seconds

Put some ice in the shaker and shake it again for 15 to 20 seconds

Strain the drink into a coupe glass that has been chilled

Put a sprig of fresh thyme on top to look nice

Hawaii-Style Portuguese Bean Soup

Savor the robust and filling flavors of Portuguese bean soup prepared in Hawaii, which combines Hawaiian and Portuguese cooking techniques. Savory Portuguese sausage, smoky ham hock, and a medley of vegetables combine to create a hearty and flavorful soup that is suitable for any occasion.

Ingredients:

• 1 lb Portuguese sausage, sliced
• 1 lb smoked ham hock
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, diced
• 4 potatoes, diced
• 1 cup kidney beans, soaked overnight
• 1 cup macaroni
• 1 bunch Swiss chard, chopped
• 8 cups chicken broth
• 2 bay leaves
• Salt and pepper to taste

Instructions:

Brown the slices of Portuguese sausage over medium heat in a large pot

Add the minced garlic and onion, and saut until aromatic

Add the bay leaves, soaked kidney beans, carrots, and potatoes along with the smoked ham hock

After adding the chicken broth, heat the soup until it boils

Once the beans are soft, reduce the heat and simmer for one hour

When the macaroni is al dente, add the Swiss chard and cook

To taste, add salt and pepper for seasoning

Before serving, take out the bay leaves

Orange Creamsicle Cookies

These Orange Creamsicle Cookies are a burst of citrusy sunshine in every bite. With zesty orange zest, creamy white chocolate, and a sweet orange glaze, they're the perfect summer treat.

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons orange zest from 2 oranges
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 1 cup white chocolate chips
• 1/2 cup orange candy melts for drizzling
• Orange food coloring optional
• 1/2 cup powdered sugar for glaze
• 2-3 tablespoons milk for glaze
• Rainbow sprinkles optional

Instructions:

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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, mixing well after each addition

Stir in the vanilla extract and orange zest

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, beginning and ending with the dry ingredients

Mix until just combined

Fold in the white chocolate chips

If desired, add a few drops of orange food coloring to enhance the orange color of the dough

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Be careful not to overbake

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

In a microwave-safe bowl, melt the orange candy melts in 20-second intervals until smooth

Drizzle the melted candy over the cooled cookies and add rainbow sprinkles if desired

In a small bowl, whisk together the powdered sugar and milk to make a glaze

Drizzle the glaze over the cookies for an extra touch of sweetness

Allow the glaze to set before serving these delightful Orange Creamsicle Cookies