Orange, Apricot, and Carrot Couscous

This vibrant couscous salad combines the sweetness of orange and apricot with the earthiness of carrots, creating a delightful and healthy dish. It's perfect as a side or a light meal on its own.

Ingredients:

• 1 cup couscous
• 1 cup orange juice
• 1/2 cup dried apricots, chopped
• 1/2 cup grated carrots
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley leaves for garnish

Instructions:

Get the orange juice boiling in a small pot

Put the couscous in a bowl that can handle heat and pour the hot orange juice over it

Put the lid or plastic wrap on top of the bowl and leave it alone for 5 minutes

Use a fork to fluff up the couscous and separate the grains

Put the couscous, chopped dried apricots, grated carrots, and sliced almonds in a large bowl

Add the honey, ground cumin, salt, and pepper to a different small bowl and mix them together using a whisk

Add the dressing to the couscous and toss it all together until it's well covered

Add fresh parsley leaves as a garnish and serve right away

Have fun with your tasty Orange, Apricot, and Carrot Couscous!

Flower Power Sunny-Side Eggs

Add a touch of whimsy to your breakfast with these Flower Power Sunny-Side Eggs. Edible flowers not only make them visually stunning but also add a subtle floral note to the classic sunny-side-up eggs. Perfect for a special morning treat or a brunch gathering.

Ingredients:

• 4 large eggs
• 2 tablespoons butter
• 4 edible flowers such as nasturtiums or pansies
• Salt and pepper to taste
• Fresh herbs e
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• , chives or parsley for garnish

Instructions:

Put a nonstick skillet over medium-low heat and add 1/2 tablespoon of butter

Let the butter melt

Be careful not to break the yolks as you crack two eggs into the pan

Add a little salt and pepper to taste

While the edges are getting crispy and the whites are set, leave the yolks open

That's how long it should take

Using a spatula, carefully move the eggs with the sunny side up to a plate

Do steps 1 through 4 again with the last two eggs and the rest of the butter

On each plate, put two eggs with the white side up

Carefully place a flower that can be eaten on top of each egg yolk to make a "flower power" egg

Put fresh herbs on top, like chives or parsley

Flower Power Sunny-Side Eggs are ready to eat right away

Red Velvet Eggnog Cupcakes

It's the holiday season, and these Red Velvet Eggnog Cupcakes are the perfect treat. The rich flavor of red velvet cake and the smooth texture of eggnog frosting go well together and will make your taste buds happy.

Ingredients:

• 1 box red velvet cake mix
• 1 cup eggnog
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup eggnog
• 1 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• Red food coloring optional
• Cupcake liners

Instructions:

Warm up the oven to 350F 175C and put cupcake liners in a muffin tin

Put the red velvet cake mix, 1 cup of eggnog, vegetable oil, eggs, and 1 teaspoon of vanilla extract in a large bowl

Mix everything together well

You can make your cupcakes red by adding red food coloring if you want to

The batter should be about two thirds of the way up each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down

In a different bowl, beat the softened butter until it is smooth

The powdered sugar, 1/4 cup of eggnog, ground nutmeg, and 1/2 teaspoon of vanilla extract should be added slowly

Mix the frosting well until it's fluffy and smooth

Ice the cupcakes with the eggnog frosting as soon as they are cool

Add a small amount of ground nutmeg to the top of each cupcake to make it look nice

Serve your tasty Red Velvet Eggnog Cupcakes and enjoy them!

Pumpkin Spice Cream Cheese Bagels

These Pumpkin Spice Cream Cheese Bagels are a great way to start the day or have a snack in the fall. If you like pumpkin, these are a great treat for you. The creamy, spiced cream cheese spread goes well with the chewy bagels.

Ingredients:

• 4 bagels
• 1 cup pumpkin puree
• 8 oz cream cheese
• 1/4 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice

Instructions:

Preheat your oven to 350F 175C

Slice the bagels in half and place them on a baking sheet

In a mixing bowl, combine the cream cheese, pumpkin puree, powdered sugar, and all the spices

Spread a generous amount of the pumpkin spice cream cheese mixture on each bagel half

Place the bagels in the preheated oven and bake for 10-12 minutes, or until the cream cheese is slightly golden and the bagels are warmed through

Remove from the oven and let them cool for a few minutes before serving

Enjoy your delicious Pumpkin Spice Cream Cheese Bagels!

Creamy Vegan Potato Leek Soup

This creamy vegan potato leek soup is a comforting and hearty dish perfect for chilly days. The combination of tender potatoes and flavorful leeks creates a rich and satisfying soup that's both vegan and gluten-free.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 leeks, white and light green parts only, sliced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh chives, chopped, for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add leeks and garlic, saut until softened, about 5 minutes

Add diced potatoes and vegetable broth

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes

Using an immersion blender, blend soup until smooth and creamy

Stir in almond milk and season with salt and pepper to taste

Simmer for an additional 5 minutes to heat through

Serve hot, garnished with fresh chives

Classic Chocolate Chip Cookies

With this simple recipe, you can enjoy the classic taste of homemade chocolate chip cookies. These cookies are crispy around the edges and chewy in the center, with gooey chocolate chips inside.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts optional

Instructions:

Preheat oven to 375F 190C

In a small bowl, combine flour and baking soda

Set aside

In a large mixing bowl, beat together butter, granulated sugar, light brown sugar, salt, and vanilla extract until creamy

Add eggs, one at a time, beating well after each addition

Gradually add the flour mixture to the wet ingredients and mix until just combined

Stir in chocolate chips and chopped nuts, if using

Drop rounded tablespoons of dough onto ungreased baking sheets

Bake in preheated oven for 9-11 minutes or until golden brown

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely

The Best Orange Chocolate Fudge

With this delicious fudge recipe, you can enjoy the perfect mix of rich chocolate and tangy orange. The treat tastes great, is simple to make, and will satisfy your sweet tooth.

Ingredients:

• 3 cups semisweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 teaspoon orange extract
• Zest of 1 orange
• Pinch of salt
• 1/2 cup chopped walnuts optional

Instructions:

Use parchment paper to line an 8x8-inch square baking pan, leaving extra on two sides to make it easy to take off

Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave

To make the mixture smooth and fully melted, microwave it for 30 seconds at a time and stir it after each one

Add the orange zest, orange extract, and a pinch of salt

Mix everything together well

If you want, you can add the chopped walnuts now

Put the fudge mix into the pan that has been prepared, and make the top smooth

Put the fudge in the fridge for at least two hours, or until it sets

The parchment paper edges can be used to help you get the fudge out of the pan

Make squares out of it

Serve and have fun!

Golden Chocolate Tofu Brownies Vegan

Indulge in these rich and decadent vegan brownies made with silken tofu and dairy-free dark chocolate. The addition of golden spices like turmeric, cinnamon, ginger, and nutmeg adds warmth and depth of flavor, making these brownies truly irresistible.

Ingredients:

• 300g silken tofu
• 200g dairy-free dark chocolate, melted
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/4 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
• 1/2 cup vegan chocolate chips

Instructions:

Set the oven to 350F 175C and heat it up

Set aside a baking dish that has been greased

Blend silken tofu in a food processor until it is smooth

Melt some dark chocolate, add some maple syrup, melt some coconut oil, and add some vanilla extract to the tofu

Mix until everything is well mixed

Add the salt, turmeric, cinnamon, ginger, nutmeg, cloves, black pepper, and some other spices to a different bowl

Use a whisk to mix the ingredients together

Mix the dry ingredients into the tofu mixture until they are completely mixed in

Add vegan chocolate chips and mix well

Spread the batter out on top of the baking dish that has been ready

When the edges are set but the middle is still a little gooey, it's ready to be baked

Let brownies cool all the way down before cutting them up and serving them

Minty Mojito

A refreshing and classic cocktail with a perfect balance of sweetness, tanginess, and minty freshness.

Ingredients:

• 2 oz white rum
• 1 oz fresh lime juice
• 1/2 oz simple syrup
• 6-8 fresh mint leaves
• Club soda, to top

Instructions:

Mix mint leaves, lime juice, and simple syrup together in a glass

Put ice in the glass

Add the rum

Add club soda on top

Put a sprig of mint on top

Paleo Ice Cream

Indulge in a guilt-free treat with this Paleo ice cream recipe. Made with wholesome ingredients like bananas and almond butter, it's rich, creamy, and satisfying without any dairy or added sugars.

Ingredients:

• 3 ripe bananas, frozen
• 1/4 cup almond butter
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon vanilla extract
• Optional: toppings such as chopped nuts or coconut flakes

Instructions:

After the bananas are peeled and sliced, freeze them for at least two hours

Blend or process the frozen bananas, almond butter, vanilla extract, and cocoa powder in a food processor or blender

Scrape down the sides as necessary, and blend until creamy and smooth

For a soft-serve consistency, serve right away; for a firmer texture, move to a container and freeze for one to two hours

Before serving, feel free to sprinkle some chopped nuts or coconut flakes on top

Vidalia Onion & Grape Tomato Spaghetti

This delightful pasta dish combines the sweetness of Vidalia onions with the burst of flavor from grape tomatoes, all tossed with perfectly cooked spaghetti. It's a simple yet satisfying meal that's perfect for any occasion.

Ingredients:

• 8 oz spaghetti
• 2 Vidalia onions, thinly sliced
• 1 cup grape tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions:

Cook spaghetti according to package instructions until al dente

Drain and set aside, reserving some pasta water

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant

Add thinly sliced Vidalia onions to the skillet and cook until they become translucent and slightly caramelized

Add halved grape tomatoes to the skillet and cook for a few minutes until they begin to soften

Season the mixture with salt and pepper to taste

Add the cooked spaghetti to the skillet and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce

Garnish with fresh basil leaves and serve hot, topped with grated Parmesan cheese

Enjoy your Vidalia Onion & Grape Tomato Spaghetti!

Restaurant Style Salsa

This restaurant-style salsa is a perfect blend of flavors with just the right amount of kick. It's quick and easy to make, and tastes delicious with tortilla chips or as a topping for tacos, burritos, or grilled meats.

Ingredients:

• 2 cans 14
• 5 oz each diced tomatoes, drained
• 1 can 10 oz diced tomatoes with green chilies, drained
• 1/2 cup chopped onion
• 1/2 cup fresh cilantro
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon sugar

Instructions:

Using a food processor, mix all of the ingredients together

Be careful not to over-process and pulse until the consistency you want is reached

Check the seasonings and make changes if needed

Put it in the fridge for at least an hour so the flavors can mix before you serve it

Linzer Cookies - Momma Lew

These Linzer Cookies from Momma Lew are a delightful treat with a sweet, nutty flavor and a fruity jam filling. Perfect for special occasions or a cozy afternoon tea.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup ground almonds or hazelnuts
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup raspberry or apricot jam
• Powdered sugar, for dusting

Instructions:

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

Add the egg and vanilla extract, and mix until well combined

In a separate bowl, whisk together the all-purpose flour, ground almonds or hazelnuts, ground cinnamon, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour or until firm

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

Roll out one of the dough disks on a floured surface to about 1/4-inch thickness

Use a round cookie cutter to cut out cookies

For half of the cookies, use a smaller cookie cutter to create a window in the center these will be the top cookies

Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are cool, spread a small amount of raspberry or apricot jam on the bottom cookies the ones without the window

Dust the top cookies the ones with the window with powdered sugar and place them on top of the jam-covered cookies to create a sandwich

Repeat the process with the remaining dough and jam

Your Linzer cookies are ready to enjoy! They pair wonderfully with a cup of tea or coffee

WW Grilled Jalapeno Chicken

Spice up your barbecue with this Weight Watchers (WW) friendly grilled jalapeno chicken. The flavorful marinade and grilled jalapenos add a zesty kick to tender chicken breasts, making it a delicious and healthy choice for your summer cookouts.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 fresh jalapenos, sliced
• 1/4 cup chopped fresh cilantro

Instructions:

In a bowl, mix together olive oil, lime juice, minced garlic, cumin, paprika, chili powder, salt, and black pepper to create the marinade

Place chicken breasts in a resealable plastic bag and pour half of the marinade over them

Seal the bag and refrigerate for at least 30 minutes

Preheat the grill to medium-high heat

Remove chicken from the marinade and grill for 6-8 minutes per side or until fully cooked

In the last 2 minutes of grilling, add sliced jalapenos to the grill for a spicy kick

Remove chicken from the grill and let it rest for a few minutes before slicing

Drizzle the remaining marinade over the grilled chicken and garnish with chopped cilantro before serving