kristinavart

[kristinavart]

Apple tart is a traditional French dessert. It has thinly sliced apples arranged on a flaky puff pastry base that has been brushed with apricot preserves to make it shiny.

Ingredients: 1 sheet frozen puff pastry, thawed. 3-4 apples, thinly sliced. 1/4 cup apricot preserves. 2 tablespoons water. 2 tablespoons granulated sugar. 1 tablespoon lemon juice. 1/2 teaspoon ground cinnamon. Powdered sugar, for dusting.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the puff pastry on a baking sheet that has been lined with parchment paper and roll it out into a rectangle. Warm the apricot preserves and water in a small saucepan over low heat until the preserves melt and the water is smooth. Put away. Place the apple slices on top of the puff pastry, making sure they overlap a bit. Use a brush to cover the apples with the melted apricot preserves. Put sugar, lemon juice, and ground cinnamon on top of the apples. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the pastry is golden brown and the apples are soft. Take it out of the oven after it's done and let it cool down a bit. Before you serve, sprinkle with powdered sugar.

Prep Time: 15 minutes

Cook Time: 25 minutes

Elise Dixon

[kristinavart]

These flourless chocolate chunk almond butter brownies are a delightful gluten-free treat with rich chocolate flavor and a hint of almond. They are easy to make and perfect for satisfying your sweet cravings!

Ingredients: 1 cup almond butter. cup coconut sugar. 1 large egg. 1 teaspoon vanilla extract. cup unsweetened cocoa powder. teaspoon baking soda. teaspoon salt. cup dark chocolate chunks.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond butter, coconut sugar, egg, and vanilla extract. Mix until well combined. Add cocoa powder, baking soda, and salt to the mixture. Mix until smooth. Fold in dark chocolate chunks. Transfer the batter into a greased baking dish and spread evenly. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before cutting into squares.

Prep Time: 10 minutes

Cook Time: 20 minutes

Stacy Morley

[kristinavart]

These homemade Dippin' Dots popsicles are a fun and refreshing treat for hot summer days. With creamy vanilla flavor and vibrant colors, they're sure to be a hit with kids and adults alike!

Ingredients: 2 cups whole milk. 1/2 cup heavy cream. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. Assorted food coloring optional.

Instructions: In a mixing bowl, combine whole milk, heavy cream, sugar, and vanilla extract. Stir until sugar is fully dissolved. If desired, separate the mixture into smaller bowls and add different food coloring to each bowl to create colorful layers. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze the popsicles for at least 4-6 hours, or until completely frozen. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Serve immediately or store in the freezer in an airtight container until ready to enjoy.

Prep Time: 10 minutes

Cook Time: 240 minutes

Susan

[kristinavart]

Experience the rich, smoky goodness of Southern-style smoked pork loin with a flavorful dry rub. Perfectly cooked in a smoker, this recipe captures the essence of traditional Southern barbecue.

Ingredients: 1 whole pork loin approximately 4-5 pounds. 1/4 cup brown sugar. 1/4 cup paprika. 2 tablespoons black pepper. 2 tablespoons salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Wood chips for smoking hickory or applewood recommended.

Instructions: Set the temperature of your smoker to 225F 107C. To make the dry rub, put the brown sugar, paprika, black pepper, salt, onion powder, garlic powder, and cayenne pepper in a bowl. Using paper towels, pat the pork loin dry. Then, liberally rub the dry mixture over the meat, making sure it is evenly coated. To add flavor and smoke, add the wood chips when the smoker is ready. Arrange the seasoned pork loin, fat side up, on the smoker rack. For two to three hours, or until the internal temperature reaches 145F 63C, smoke the pork loin at 225F 107C. To keep the smoke coming, keep an eye on the smoker and add more wood chips as needed. When finished, take the pork loin out of the smoker and give it ten to fifteen minutes to rest before slicing. With your preferred sides, slice and serve the smoked pork loin in the Southern style. Savor the flavor of this Southern classic, which is delicious and smoky!

Prep Time: 15 minutes

Cook Time: 180 minutes

Carlos V

[kristinavart]

The rich flavors of rye whiskey and the sweetness of salted caramel come together in this Southern-style tart, which has a buttery crust and a crunchy crumble on top.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cold unsalted butter, cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup rye whiskey. 1/4 cup cold water. 1 cup salted caramel sauce. 1/2 cup old-fashioned oats. 1/4 cup chopped pecans. 1/4 cup brown sugar. 1/4 teaspoon cinnamon. Pinch of salt.

Instructions: Preheat your oven to 375F 190C. In a food processor, pulse together flour, butter, sugar, and salt until mixture resembles coarse crumbs. Gradually add rye whiskey and cold water, pulsing until dough comes together. Press dough into a tart pan, ensuring even coverage along the bottom and sides. Spread salted caramel sauce evenly over the tart crust. In a small bowl, mix oats, pecans, brown sugar, cinnamon, and a pinch of salt. Sprinkle the oat mixture over the caramel layer. Bake for 25-30 minutes, or until the crust is golden and the topping is crisp. Allow the tart to cool before slicing and serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Erica

[kristinavart]

This Slow Cooker Quinoa and Vegetable Stew is a nutritious and satisfying meal packed with protein, fiber, and vitamins. It's easy to prepare and perfect for a clean and lean eating lifestyle.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz diced tomatoes. 2 cups chopped mixed vegetables such as carrots, bell peppers, zucchini. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 4 cups spinach leaves. 2 tablespoons fresh lemon juice.

Instructions: In a slow cooker, combine quinoa, vegetable broth, diced tomatoes, mixed vegetables, onion, garlic, thyme, oregano, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until quinoa and vegetables are tender. Stir in spinach leaves and lemon juice during the last 30 minutes of cooking. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Deacon

[kristinavart]

This Keto Iced Coffee is a refreshing and satisfying drink perfect for a hot day. It's low in carbs and sugar-free, making it an excellent choice for those following a ketogenic diet.

Ingredients: 1 cup brewed coffee, chilled. 1/4 cup unsweetened almond milk. 1 tbsp heavy cream. 1 tbsp keto-friendly sweetener. 1/4 tsp vanilla extract. Ice cubes.

Instructions: Put cold coffee, almond milk, heavy cream, a keto-friendly sweetener, and vanilla extract in a glass. Mix things together well. Put ice cubes in the glass. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Emily M

[kristinavart]

This Creamy Italian Spaghetti Pasta Salad is a delightful fusion of flavors with al dente spaghetti, fresh vegetables, and a creamy dressing. Perfect for picnics, potlucks, or as a side dish for any meal!

Ingredients: 8 oz spaghetti pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup black olives, sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/2 cup grated Parmesan cheese. 1/2 cup Italian dressing. 1/2 cup mayonnaise. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. After draining and rinsing with cold water, set the food aside. You can put cooked spaghetti, cherry tomatoes, cucumber, black olives, red onion, basil leaves, and Parmesan cheese in a large bowl. Whisk Italian dressing and mayonnaise together in a small bowl until they are well mixed. Add the dressing to the pasta and toss it around so that everything is covered. Add pepper and salt to taste. Put it in the fridge for at least an hour before serving so the flavors can mix. If you want, add more basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Melanie

[kristinavart]

A quick and flavorful Tomato Basil Soup made effortlessly in the Instant Pot. Perfect for a cozy and comforting meal.

Ingredients: 1 can 28 oz crushed tomatoes. 1 can 14 oz diced tomatoes. 1 cup finely chopped onion. 1/2 cup finely chopped celery. 1/2 cup finely chopped carrot. 3 cloves garlic, minced. 4 cups vegetable broth. 1/4 cup fresh basil, chopped. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil.

Instructions: Set Instant Pot to saut mode and heat olive oil. Add onions, celery, and carrots; saut until softened. Stir in minced garlic and saut for an additional 30 seconds. Turn off saut mode. Add crushed tomatoes, diced tomatoes, vegetable broth, basil, oregano, thyme, salt, and pepper. Stir well. Close the Instant Pot lid, set to sealing position, and cook on high pressure for 5 minutes. Once the cooking cycle is complete, do a quick pressure release. Open the lid and stir in heavy cream and Parmesan cheese until well combined. Serve hot, garnished with additional fresh basil and a sprinkle of Parmesan, if desired.

[kristinavart]

This Lemon Garlic Parmesan Chicken and Asparagus recipe fits into one pan and is quick and easy to make. It's great for a quick dinner during the week. Lemon, garlic, and Parmesan cheese give both the chicken and the asparagus great flavor, making a satisfying meal that's sure to please.

Ingredients: 4 boneless, skinless chicken breasts. 1 pound asparagus, trimmed. 3 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup grated Parmesan cheese. 1 lemon, juiced and zested. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Place chicken breasts and asparagus on a large baking sheet. In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Brush the olive oil mixture over chicken and asparagus, ensuring even coating. Sprinkle grated Parmesan cheese over chicken and asparagus. Bake in preheated oven for 20-25 minutes or until chicken is cooked through and asparagus is tender. Serve hot and enjoy!

[kristinavart]

This Greek chicken in a slow cooker is full of flavors from the Mediterranean. Lemon, garlic, and fragrant herbs are mixed with tender chicken breasts, which are then slow-cooked with tomatoes, olives, and onions. Add feta cheese and fresh parsley on top to make the dish taste even better.

Ingredients: 6 boneless, skinless chicken breasts. 1/4 cup olive oil. 1/4 cup lemon juice. 3 cloves garlic, minced. 1 tablespoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup pitted Kalamata olives. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh parsley.

Instructions: Salt, black pepper, oregano, thyme, rosemary, and lemon juice should all be mixed together in a small bowl. Put chicken breasts in the crock pot. Cover the chicken all over with the olive oil mixture. On top of the chicken, put sliced onions, cherry tomatoes, and Kalamata olives. Place the chicken in the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Make sure the chicken is fully cooked and soft. On top of the chicken, sprinkle crumbled feta cheese and chopped parsley.

[kristinavart]

This recipe makes a satisfying vegan dish that's full of flavor and good for you by combining the earthy tastes of riced cauliflower with the meaty texture of pressed portobello mushrooms.

Ingredients: 1 head cauliflower, riced. 4 large portobello mushrooms, stems removed and caps pressed. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Set a pan on medium heat and add the olive oil. Peel and chop the onion and bell pepper into small pieces. For about 5 minutes, or until softened, saut. Along with the riced cauliflower, add smoked paprika, cumin, salt, and pepper to the pan. Stir every now and then for another 5 minutes. Pressed portobello mushroom caps should be put on a baking sheet that has been lined with parchment paper. Put some olive oil on top and salt and pepper on top of that. Put some of the cauliflower mixture into the top of each portobello mushroom. Put the pan in a hot oven and bake the mushrooms for 20 to 25 minutes, until they are soft. Before serving, sprinkle with fresh parsley.

[kristinavart]

This Easy 3 Ingredient Nacho Dip is perfect for parties, game nights, or any occasion where you need a quick and delicious appetizer. With just salsa, sour cream, and shredded cheddar cheese, you can whip up this flavorful dip in no time!

Ingredients: 1 cup salsa. 1 cup sour cream. 1 cup shredded cheddar cheese.

Instructions: In a mixing bowl, combine salsa and sour cream until well mixed. Spread the mixture evenly into a shallow serving dish. Sprinkle shredded cheddar cheese on top of the salsa-sour cream mixture. Chill in the refrigerator for at least 30 minutes before serving. Serve with tortilla chips and enjoy!

[kristinavart]

An excellent substitute for scrambled eggs is this vegan tofu scramble. Both vegans and non-vegans will find it to be a satisfying breakfast or brunch option because of its high protein content and savory flavors.

Ingredients: 1 block extra firm tofu, drained. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1/2 onion, diced. 1/2 bell pepper, diced. 2 cloves garlic, minced. 1 teaspoon turmeric. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh parsley or green onions for garnish optional.

Instructions: Using your hands, crumble the tofu into a bowl, resembling the texture of scrambled eggs. In a small bowl, mix the nutritional yeast, turmeric, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat. Add diced onion, bell pepper, and minced garlic to the skillet. Saut until softened, about 3-4 minutes. Add the crumbled tofu to the skillet and sprinkle the spice mixture over it. Stir well to combine. Cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden. Taste and adjust seasoning if needed. Garnish with fresh parsley or green onions if desired. Serve hot and enjoy!

[kristinavart]

These Lamington Ice Cream Pops are a delightful twist on the classic Australian treat. They feature vanilla ice cream coated lamington cake cubes rolled in a mixture of desiccated coconut and chocolate chips, creating a perfect combination of flavors and textures in every bite.

Ingredients: 500ml vanilla ice cream. 1/2 cup desiccated coconut. 1/2 cup chocolate chips. 6 lamington cakes, cut into cubes.

Instructions: At room temperature, let the vanilla ice cream soften a bit. In a bowl, mix chocolate chips and dried coconut. Each Lamington cake cube needs a popsicle stick put into it. Cover every Lamington cube with the vanilla ice cream that has been melted. The chocolate chip and coconut mixture is what you'll use to roll the Lamington cubes in. Lay out the covered Lamington ice cream pops on a baking sheet that has been lined with parchment paper. Put it in the freezer for at least four hours, or until it gets hard.

[kristinavart]

Indulge in the delightful combination of sweet caramel, tart apples, and rich coffee flavors with this Caramel Apple Coffee Jam. Perfect for spreading on toast, drizzling over ice cream, or using as a filling for pastries.

Ingredients: 8 cups of peeled, cored, and chopped apples about 8-10 medium-sized apples. 1/2 cup of strong brewed coffee. 1/4 cup of lemon juice. 1/2 cup of caramel sauce. 1 package 1.75 oz of fruit pectin. 6 cups of granulated sugar.

Instructions: Prepare your canning jars and lids by sterilizing them in boiling water or using a dishwasher on a sterilize setting. In a large, heavy-bottomed pot, combine the chopped apples, brewed coffee, and lemon juice. Cook over medium-high heat, stirring occasionally, until the apples are soft and begin to break down about 15-20 minutes. Stir in the caramel sauce and fruit pectin. Bring the mixture to a rolling boil, stirring constantly. Once it's boiling, add the granulated sugar all at once and continue to stir vigorously. Bring the mixture back to a full rolling boil that can't be stirred down and cook for 1-2 minutes, or until the jam thickens. Remove the pot from heat and skim off any foam from the surface of the jam. Carefully ladle the hot jam into the prepared canning jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight. Process the jars in a boiling water bath for 10-15 minutes to ensure they are properly sealed. Make sure the water covers the jars by at least 1 inch. Remove the jars from the water bath and allow them to cool to room temperature. Check the seals by pressing down on the center of the lids. If they don't pop back, they are sealed correctly. Any unsealed jars should be refrigerated and used within a few weeks. Label the sealed jars with the date and store them in a cool, dark place for up to a year.

[kristinavart]

This Lemon-Mustard Orzo Salad with Shrimp and Asparagus is a delightful blend of flavors and textures. The tangy lemon-mustard dressing pairs perfectly with the succulent shrimp and tender-crisp asparagus, all tossed with hearty orzo pasta.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb asparagus, trimmed and cut into 1-inch pieces. 1 1/2 cups orzo pasta. 1/4 cup olive oil. 3 tablespoons lemon juice. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Cook orzo pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside. In the same skillet, add asparagus and cook until tender-crisp, about 4-5 minutes. Remove from heat. In a small bowl, whisk together lemon juice, Dijon mustard, minced garlic, salt, and pepper. In a large bowl, combine cooked orzo, cooked shrimp, cooked asparagus, chopped parsley, and the lemon-mustard dressing. Toss until well combined. Serve warm or chilled. Enjoy!