Apple Brown Sugar Baked Beans - Simply Sated

A delicious take on traditional baked beans are these Simply Sated Apple Brown Sugar Baked Beans. Diced apples and brown sugar offer a touch of sweetness, and Dijon mustard and bacon add a savory depth. Ideal for get-togethers or a hearty family dinner.

Ingredients:

• 4 cans 15 oz each canned navy beans, drained and rinsed
• 1 cup diced apple peeled and cored
• 1 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup Dijon mustard
• 1 medium onion, finely chopped
• 4 slices bacon, cooked and crumbled
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Set oven temperature to 175C 350F

Drained navy beans, diced apple, brown sugar, ketchup, apple cider vinegar, Dijon mustard, finely chopped onion, crumbled bacon, Worcestershire sauce, garlic powder, salt, and pepper should all be combined in a big bowl

Blend thoroughly

Spread the bean mixture evenly in a baking dish after transferring it there

Bake for 45 to 50 minutes, or until the beans are bubbly and hot, in an oven that has been preheated

Before serving, take it out of the oven and allow it to cool for a few minutes

If desired, add more bacon as a garnish

Present and savor!

Peach Slab Pie with Candied Pecan No-Churn Ice Cream

Enjoy the delicious combination of sweet, juicy peaches in a flaky pie crust with crunchy candied pecans on top. This pie is served with rich, creamy no-churn ice cream. This dessert is a great choice for any occasion because it has a great mix of comforting flavors.

Ingredients:

• 4 ripe peaches, peeled, pitted, and sliced
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 sheet refrigerated pie crust
• 1 cup chopped pecans
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1 can 14 ounces sweetened condensed milk
• 2 cups heavy cream, cold
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375F 190C

In a large bowl, toss the sliced peaches with lemon juice

In a separate bowl, mix granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt

Add the sugar mixture to the peaches and toss to coat

Roll out the pie crust onto a baking sheet lined with parchment paper

Spread the peach mixture evenly over the crust, leaving a small border around the edges

Fold the edges of the crust over the filling, pleating as needed

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling

While the pie is baking, make the candied pecans

In a skillet over medium heat, melt the butter

Add the chopped pecans and cook for 2-3 minutes, stirring frequently

Add the brown sugar and cook for another 2-3 minutes, until the sugar is melted and the pecans are coated

Remove from heat and stir in the heavy cream

Let cool

In a large mixing bowl, whisk together sweetened condensed milk and vanilla extract

In a separate bowl, whip the cold heavy cream until stiff peaks form

Gently fold the whipped cream into the condensed milk mixture until well combined

Once the pie is cooled, slice it into squares and serve with a scoop of the candied pecan no-churn ice cream

Enjoy!

Vegan Instant Pot Chocolate Cake

Enjoy the rich flavor of this vegan chocolate cake that's easy to make in your Instant Pot. It's rich, moist, and great for any event!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips optional
• Cooking spray or oil for greasing the pan

Instructions:

In a mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt

Add almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients

Mix until well combined

Fold in the dairy-free chocolate chips if using

Grease a 7-inch round cake pan that fits into your Instant Pot

Pour the batter into the greased pan

Add 1 cup of water to the Instant Pot and place the trivet inside

Carefully lower the cake pan onto the trivet

Close the Instant Pot lid and set the valve to sealing

Cook on high pressure for 35 minutes

Allow the pressure to naturally release for 10 minutes, then do a quick release

Carefully remove the cake pan from the Instant Pot and let it cool on a wire rack

Once cooled, carefully remove the cake from the pan and serve

Spooky Halloween Party Cookies

Get into the Halloween spirit with these spooky party cookies! These delicious treats are perfect for adding a touch of eerie fun to your Halloween celebration.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Orange and black food coloring
• Edible googly eyes
• Halloween-themed cookie cutters

Instructions:

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

Mix the butter and sugar in a different bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Split the dough in half

Add orange food coloring to one half and black food coloring to the other

Knead the dough until the colors are spread out evenly

Each color of dough should be wrapped in plastic wrap and put in the fridge for at least an hour

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

On a floured surface, roll out the chilled dough until it is about 1/4 inch thick

Scary shapes can be made with cookie cutters that are themed for Halloween

Place the shapes on the baking sheet that has been prepared

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

As soon as you take the cookies out of the oven, while they're still soft, press edible googly eyes onto them

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Once the cookies are completely cool, you can add more frosting or other edible decorations to make them look even better

At your party, serve these scary Halloween cookies and watch them go fast!

Israeli Salad with Goat Cheese

This tasty Israeli salad with creamy goat cheese will take you to the bright and fresh flavors of Israel. You can have it for a quick lunch or as a side dish for dinner. It's light and healthy.

Ingredients:

• 2 cucumbers, diced
• 3 tomatoes, diced
• 1 red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 4 oz 115g goat cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Put the diced cucumbers, tomatoes, and chopped red onion in a large bowl

Add the fresh mint and parsley to the bowl and mix them in well with the vegetables

Break up the goat cheese and sprinkle it on top of the salad

To make the dressing, mix the olive oil and lemon juice in a small bowl with a whisk

Pour the dressing over the salad and toss it around to cover everything evenly

Add salt and pepper to the salad as needed

For a cool and tasty salad, serve right away or put in the fridge

Easy Minestrone Soup

There are beans, vegetables, and pasta in this easy minestrone soup, which makes it hearty and comforting. Any day of the week, it's great for a quick and filling meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 cup cooked kidney beans
• 1 cup cooked cannellini beans
• 1/2 cup small pasta such as macaroni or ditalini
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the diced onion and cook for about 5 minutes, until the onion turns clear

Add the minced garlic and cook for one more minute

Cut up the zucchini, carrots, and celery

Stir every now and then for 5 minutes

Add the vegetable broth and diced tomatoes

Bring to a low boil

Put in pasta, kidney beans, and cannellini beans that have been cooked

Add the dried basil and oregano

Add pepper and salt to taste

Simmer for 15 to 20 minutes, or until the pasta is done and the vegetables are soft

Serve hot with fresh parsley chopped on top

Boozy Vietnamese Iced Coffee

With dark rum added for an extra flavor boost, Boozy Vietnamese Iced Coffee is a great take on the traditional Vietnamese coffee. It's a great drink to sip on a hot day or as a dessert after dinner.

Ingredients:

• 2 cups strong brewed coffee, cooled
• 2 tablespoons sweetened condensed milk
• 2 ounces dark rum
• Ice cubes

Instructions:

Brew a strong cup of coffee and allow it to cool to room temperature

In a glass, add 1 tablespoon of sweetened condensed milk

Pour 1 ounce of dark rum into the glass

Add ice cubes to the glass

Pour 1 cup of the cooled brewed coffee into the glass

Stir the mixture well to combine all the ingredients

Repeat the process to make a second serving

Serve your Boozy Vietnamese Iced Coffee with a straw and enjoy!

Easy Cinnamon Roll Cake Pops

Enjoy the delightful taste of cinnamon rolls in a convenient cake pop form. Perfect for brunch or a playful family breakfast!

Ingredients:

• 1 box vanilla cake mix
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 cup milk
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk for icing
• 1/2 cup crushed cinnamon sugar cereal for coating

Instructions:

Grease a cake pop maker or pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Melted butter, eggs, milk, ground cinnamon, and vanilla cake mix should all be combined in a big bowl

Blend until thoroughly blended

Spoon the batter into the pan or cake pop maker, as directed by the manufacturer

Bake until the cake pops are thoroughly cooked and golden brown

To make the icing, combine the powdered sugar and two tablespoons of milk in a small bowl

After the cake pops cool, thoroughly coat each one by dipping it into the icing

To add texture and flavor, roll the coated cake pops in crushed cinnamon sugar cereal

After the cake pops are complete, place them on a serving platter and give the icing a few minutes to harden

Serve the Simple Cinnamon Roll Cake Pops as a fun family breakfast treat or at brunch!

Deluxe S'mores Cupcakes

These Deluxe S'mores Cupcakes combine the flavors of classic s'mores with moist chocolate cupcakes. A graham cracker base, toasted marshmallow topping, and a drizzle of melted chocolate make them an irresistible treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 12 marshmallows
• 1/2 cup semisweet chocolate chips

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl

Add the milk, eggs, vegetable oil, and vanilla extract to the items that are already dry

Mix the batter well and until it is smooth

Melt the butter in a different bowl and mix the graham cracker crumbs in it until the crumbs are covered

Put a tablespoon of the graham cracker mix into each cupcake liner to make the base of the cupcake

Cover the graham cracker base with the chocolate cupcake batter

Fill up each liner about two-thirds of the way to the top

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

Put a marshmallow in the middle of each cupcake while they are still warm, and then put them back in the oven for another two to three minutes, or until the marshmallows are just barely toasty

After taking the cupcakes out of the oven, let them cool in the pan for a few minutes

Then, move them to a wire rack to finish cooling

You can use a double boiler or the microwave to melt the semisweet chocolate chips

Last but not least, drizzle the melted chocolate over the cupcakes

I hope you enjoy your Deluxe S'mores Cupcakes!

Shrimp Mango Avocado Lime Salad

This is a healthy and refreshing salad with shrimp that tastes great and is made with mangoes, avocados, lime, and lime juice. This dish is great for summer meals or any time you want a burst of fresh flavors.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe mangoes, diced
• 2 ripe avocados, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Mixed salad greens for serving

Instructions:

Put shrimp, mangoes, avocados, bell pepper, red onion, and cilantro in a large bowl

Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk

Add the dressing to the shrimp and toss it around gently to coat

Put it in the fridge for at least 30 minutes with the lid on to let the flavors mix

Enjoy it on top of a mixed salad greens

Chocolate Hazelnut Teff Cookies

These vegan cookies are rich and delicious, with flavors of chocolate and hazelnut. These cookies are tasty and good for you because they are made with teff flour, cocoa powder, and coconut sugar.

Ingredients:

• 1 cup teff flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1/4 cup chopped hazelnuts
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup dairy-free chocolate chips

Instructions:

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

In a mixing bowl, combine teff flour, cocoa powder, coconut sugar, baking powder, and salt

Add melted coconut oil, almond milk, and vanilla extract to the dry ingredients

Mix until well combined

Fold in chopped hazelnuts and dairy-free chocolate chips

Scoop cookie dough onto the prepared baking sheet, leaving space between each cookie

Bake for 10-12 minutes, or until the edges are set

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Enjoy these delicious chocolate hazelnut teff cookies!

Natural Date Caramel Energy Balls covered in Dark Chocolate

The healthy ingredients in these Natural Date Caramel Energy Balls, such as dates, almonds, oats, and coconut, make them a tasty and energizing snack. The rich dark chocolate coating makes these treats taste even better without making you feel bad.

Ingredients:

• 2 cups pitted dates
• 1/2 cup almonds
• 1/4 cup rolled oats
• 1/4 cup shredded coconut
• 1/4 cup cocoa powder
• 1/4 cup almond butter
• 1/4 cup dark chocolate chips
• 1 tbsp coconut oil

Instructions:

In a food processor, blend dates, almonds, oats, shredded coconut, cocoa powder, and almond butter until a sticky dough forms

Roll the mixture into small balls and place them on a baking sheet lined with parchment paper

Place the baking sheet in the freezer for 15-20 minutes to firm up the balls

In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals until smooth

Dip each energy ball into the melted chocolate mixture, ensuring it's fully coated

Return the coated balls to the parchment-lined baking sheet and place them back in the freezer for another 10-15 minutes until the chocolate hardens

Once set, transfer the energy balls to an airtight container and store them in the refrigerator until ready to serve

Avocado and Tomato Quinoa Salad

This salad is both healthy and refreshing. It has quinoa, avocado, cherry tomatoes, and a lime dressing that is zingy.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

Rinse quinoa under cold water

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender

Fluff quinoa with a fork and let it cool to room temperature

In a large bowl, combine cooled quinoa, diced avocado, halved cherry tomatoes, chopped red onion, and cilantro

In a small bowl, whisk together olive oil, lime juice, salt, and pepper

Pour the dressing over the quinoa mixture and toss gently to combine

Serve chilled and enjoy!

Peach Grilled Cheese with Miso and Black Sesame Butter

This one-of-a-kind grilled cheese sandwich has the sweet taste of ripe peaches and the salty richness of sharp cheddar cheese. The nutty taste of black sesame and the umami kick of miso butter round out the flavors.

Ingredients:

• 4 slices of sandwich bread
• 2 ripe peaches, thinly sliced
• 4 slices of sharp cheddar cheese
• 2 tablespoons black sesame seeds
• 4 tablespoons unsalted butter, softened
• 2 tablespoons white miso paste

Instructions:

To make black sesame butter, mix softened butter, miso paste, and black sesame seeds in a small bowl until everything is well mixed

On one side of each piece of bread, spread the black sesame butter

Put slices of sharp cheddar cheese between two pieces of bread

Then add thinly sliced peaches and finish with another layer of sharp cheddar cheese

Place the last few slices of bread on top, butter side out

Turn on medium heat and heat up a pan or skillet

Cook the sandwiches for three to four minutes on each side, or until the cheese melts and the bread turns golden brown

Take the sandwiches off the heat and let them cool for one minute

Then cut them in half diagonally

Enjoy while hot!