Squash Prosciutto Toast

This Squash Prosciutto Toast sandwich has crispy toast slices, mashed squash that tastes sweet, prosciutto that tastes rich and savory, and an egg that feels creamy.

Ingredients:

• 2 slices bread
• 1/2 cup mashed squash
• 2 slices prosciutto
• 1 egg
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

Toast the bread slices until golden brown

Spread mashed squash evenly on each toast slice

Layer prosciutto slices on top of the squash

Heat olive oil in a skillet over medium heat

Carefully crack the egg into the skillet and cook until the whites are set but the yolk is still runny, about 3-4 minutes

Slide the fried egg onto one of the toast slices

Season with salt and pepper to taste

Top with the other toast slice to create a sandwich

Serve hot and enjoy!

Peanut Butter Chocolate Thumb Print Cookies

These Peanut Butter Chocolate Thumb Print Cookies combine rich peanut butter cookies with luscious chocolate. The thumbprint in the center provides a perfect spot for melted chocolate, making them a favorite treat for both kids and adults.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips or chunks

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Put the peanut butter, sugar, egg, and vanilla extract in a bowl and mix them together

Mix everything together well

Mix in the salt, baking powder, and flour with the peanut butter

Mix the dough until it holds together

As you prepare the baking sheet, roll the dough into 1-inch balls and place them on it

Make a hole in the middle of each cookie with your thumb or the back of a spoon

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, leave them on the baking sheet to cool for a while

Put chocolate chips or chunks in each hole while the cookies are still warm

Let the cookies cool all the way down so the chocolate can set

Have fun with these tasty Peanut Butter Chocolate Thumb Print Cookies!

BBQ Chicken Kabobs with Bacon and Pineapple

BBQ chicken kabobs that taste great with bacon and pineapple for a sweet and sour twist. Great for your next barbecue party!

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into chunks
• 1 lb bacon, cut into 1-inch pieces
• 2 cups pineapple chunks
• 1/2 cup barbecue sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

Add olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to a bowl

Mix in the barbecue sauce

To make the marinade, mix it well

Pour half of the marinade over the chicken chunks in a plastic bag that can be closed again

Put the chicken in the fridge for at least 30 minutes with the bag closed so that the flavors can mix

Warm up the grill over medium-high heat

Using skewers that have been soaked in water, alternate between adding chicken that has been marinated, bacon pieces, and pineapple chunks to make a balanced mix

Before putting the skewers on a hot grill, brush them with the rest of the marinade

Turn the kabobs over every so often for 12 to 15 minutes, or until the chicken is cooked through and the bacon is golden

If you want, you can add more barbecue sauce to the chicken kabobs before serving them hot

Crockpot Bulgogi Jackfruit

This Crockpot Bulgogi Jackfruit recipe offers a vegan twist on the classic Korean dish. Jackfruit, with its meaty texture, absorbs the flavors of the marinade beautifully, resulting in a savory and satisfying dish perfect for any occasion.

Ingredients:

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce or tamari
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang Korean chili paste
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper
• Sesame seeds and sliced green onions for garnish

Instructions:

To make the sauce, put soy sauce, maple syrup, sesame oil, rice vinegar, gochujang, ginger, and black pepper in a bowl and mix them together

Put the rinsed and drained jackfruit in the crockpot

Then, add the garlic and onions that have been cut into slices

Make sure the jackfruit and onions are well covered with the marinade by pouring it over them

The jackfruit should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat

Shred the jackfruit with two forks to make it look like pulled meat after it's done cooking

Add sesame seeds and sliced green onions to the top of the bulgogi jackfruit when you serve it over rice or in lettuce wraps

Snow-Topped Holiday Sugar Cookies

Delight in the holiday spirit with these Snow-Topped Holiday Sugar Cookies. These easy-to-make cookies are a perfect treat for festive gatherings or a cozy night by the fireplace. The delicate snow-like coconut topping adds a whimsical touch to the classic sugar cookie.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3-4 tablespoons buttermilk
• 1 cup powdered sugar for coating
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup shredded coconut for snow topping

Instructions:

Turn on your oven and heat it up to 375F 190C

Mix the flour, baking soda, baking powder, and salt in a bowl with a whisk

Softened butter and white sugar should be mixed together in a different bowl until the mixture is smooth

Add the egg, vanilla extract, and almond extract and beat until everything is well mixed

Slowly add the dry ingredients to the wet ones, mixing in the buttermilk every so often

Don't mix any further than that

Make 1-inch balls out of the dough

Get a small bowl and mix powdered sugar and cornstarch together

Cover each dough ball with the powdered sugar mix by rolling it in it

Leave some space between the dough balls when you put them on a baking sheet

After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

To make the cookies look like they have snow on top, gently press shredded coconut onto the tops of them after they have cooled

Before you serve or store the cookies, let the coconut set on top of them

Dreamy Banana Tahini Smoothie

Indulge in the creamy richness of this Dreamy Banana Tahini Smoothie. With the nutty flavor of tahini complementing the sweetness of ripe bananas, this vegan delight is perfect for a quick and nutritious breakfast or snack.

Ingredients:

• 2 ripe bananas
• 2 tablespoons tahini
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of cinnamon
• 1 cup ice cubes

Instructions:

Peel and slice the bananas

Place bananas, tahini, almond milk, maple syrup, vanilla extract, cinnamon, and ice cubes in a blender

Blend until smooth and creamy

Pour into glasses and serve immediately

Slow Cooker Brown Butter Marinara Sauce

This Brown Butter Marinara Sauce in the Slow Cooker is thick, tasty, and very simple to make. When you brown the butter, it gives the sauce a nutty depth of flavor that goes well with pasta or any other Italian dish.

Ingredients:

• 1/2 cup 1 stick unsalted butter
• 2 cans 28 ounces each crushed tomatoes
• 1/4 cup tomato paste
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1/4 cup grated Parmesan cheese

Instructions:

In a skillet over medium heat, melt the butter until it turns golden brown, about 5-7 minutes

Transfer the brown butter to the slow cooker

Add crushed tomatoes, tomato paste, minced garlic, oregano, basil, thyme, salt, black pepper, and red pepper flakes to the slow cooker

Stir well to combine all ingredients

Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally

Before serving, stir in grated Parmesan cheese until melted and fully incorporated

Serve over pasta or use as a sauce for your favorite Italian dishes

Enjoy!

Instant Pot Pizza Dough

For a tasty pizza night at home, use your Instant Pot to make pizza dough quickly and easily.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil

Instructions:

Warm water, active dry yeast, and sugar should all be mixed together in a bowl

Wait five minutes until it foams up

Put flour and salt in a large bowl and mix them together

In the middle, make a well and pour in the yeast mixture and olive oil

Mix it together until a dough forms

Then, knead it on a floured surface for 5 to 7 minutes until it's smooth

Make two balls out of the dough, and then roll each one out into the shape you want for the pizza

Put a trivet in the Instant Pot and add one cup of water

Lay out a piece of dough on a piece of parchment paper and put it in the Instant Pot

To cook, set the oven to "Steam" and close the vent! Do it again with the second ball of dough

Place the cooked dough carefully on a baking sheet

Add your favorite pizza toppings

Bake in a hot oven until the crust is golden and the toppings are bubbly

Take a bite of your Instant Pot pizza!

Avocado and Chicken Caprese Salad

A refreshing and flavorful Avocado and Chicken Caprese Salad that combines the richness of chicken, the creaminess of avocado, and the classic caprese flavors of tomatoes, basil, and mozzarella. Drizzle with balsamic glaze for an extra burst of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups cherry tomatoes, halved
• 1 ripe avocado, sliced
• 8 fresh basil leaves, torn
• 8 fresh mozzarella balls bocconcini
• Balsamic glaze, for drizzling

Instructions:

Add salt and pepper to the chicken breasts

In a pan, heat the olive oil over medium-high heat

Put in the chicken breasts and cook for 6 to 8 minutes on each side, or until the chicken is fully cooked and the middle is no longer pink

Take the chicken out of the pan and let it rest for a few minutes

Then, cut it into thin strips

Cherry tomatoes, avocado slices, torn basil leaves, and mozzarella balls should all be put in a large salad bowl

Place the chicken slices on top of the salad

Add as much balsamic glaze as you like

Toss the ingredients together gently to mix them

Serve right away and enjoy!

Bacon-Wrapped Chicken

This recipe for Bacon-Wrapped Chicken is a delicious way to enjoy dinner that combines the flavorful bacon with soft chicken, melted cheese, and barbecue sauce. It's simple, quick, and guaranteed to please your palate!

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup barbecue sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Set the oven temperature to 375F 190C

Add a little salt, pepper, and garlic powder to the chicken breasts

Place two bacon slices in a crosshatch design atop every chicken breast

Top the bacon with chopped green onions and shredded cheddar cheese

Put a little bit of barbecue sauce over each chicken breast

Ensuring the bacon and filling stay inside, fold the chicken breasts in half

Transfer the chicken wrapped in bacon to a baking dish

Bake for 25 to 30 minutes, or until the bacon is crispy and the chicken is thoroughly cooked, in a preheated oven

To make the bacon extra crispy, you can optionally broil it for a further two to three minutes

Enjoy your flavorful bacon-wrapped chicken while it's still hot!

Strawberry Vanilla Bean Macarons

Delicate strawberry and vanilla bean macarons with a luscious strawberry buttercream filling. These elegant French treats are perfect for special occasions.

Ingredients:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla bean paste
• 1/2 teaspoon strawberry extract
• Pink food coloring optional
• For the filling:
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste
• 1/4 cup strawberry jam

Instructions:

Line two baking sheets with parchment paper

In a food processor, combine almond flour and powdered sugar

Pulse until finely ground

Sift the mixture into a bowl and discard any large almond pieces

In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks

Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form

Add vanilla bean paste and strawberry extract, and mix until incorporated

If desired, add pink food coloring and mix until the desired color is achieved

Gently fold the almond flour mixture into the egg white mixture until fully combined

Be careful not to overmix, as the batter should be thick and ribbon-like

Transfer the macaron batter to a piping bag fitted with a round tip

Pipe small rounds onto the prepared baking sheets, spacing them about 1 inch apart

Tap the baking sheets on the counter to remove any air bubbles, and let them sit at room temperature for about 30 minutes to form a dry skin

Preheat your oven to 300F 150C while the macarons are resting

Bake the macarons in the preheated oven for 15-18 minutes, or until they lift easily off the parchment paper

Allow them to cool completely on the baking sheets

To make the filling, beat the softened butter, powdered sugar, vanilla bean paste, and strawberry jam together until smooth and creamy

Pair up the macaron shells that are similar in size

Spread a small amount of the strawberry filling on one shell and sandwich it with another

Repeat for all the macarons

Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld

Enjoy your homemade strawberry vanilla bean macarons!

Blue Hawaii Martini

The Blue Hawaii Martini is a tropical twist on the classic martini, combining the flavors of coconut, pineapple, and a vibrant blue hue from blue curaçao. It's a refreshing cocktail perfect for any summer gathering or beach-themed party.

Ingredients:

• 2 oz vodka
• 1 oz blue curaao
• 1/2 oz coconut cream
• 1/2 oz pineapple juice
• Splash of lime juice
• Pineapple slice and maraschino cherry for garnish

Instructions:

Put ice in a shaker

To the shaker, add the blue curaao, coconut cream, pineapple juice, and lime juice

Make sure to shake it well until it's cold

In a martini glass, strain the drink

Put a maraschino cherry and a slice of pineapple on top