Old-Fashioned Peanut Butter Cookies

With this simple recipe, you can relive the nostalgia of classic peanut butter cookies. These cookies are soft and chewy, with a strong peanut butter flavor.

Ingredients:

• 1 cup peanut butter
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt

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

Blend everything together

To the mix, add the baking soda and a little salt

Mix the dough together until it is smooth and even

Take tablespoon-sized balls of dough and roll them into 1-inch balls

Leave space between each ball when you put it on the baking sheet that has been prepared

To make the classic crisscross pattern on the cookies, gently press down on each ball with a fork

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

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

The cookies are ready to be eaten once they are completely cool

Vegan Garlic Veggie Pasta

A vibrant and flavorful vegan pasta dish packed with garlic-infused veggies, perfect for meal prep lunches or dinners.

Ingredients:

• 1 lb whole wheat pasta
• 1 head of broccoli, chopped
• 2 bell peppers, thinly sliced
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 6 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Follow the directions on the package to cook the pasta

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and cook for about one to two minutes, until the garlic smells good

To the pan, add chopped broccoli, bell peppers, zucchini, and yellow squash

After about 5 to 7 minutes, the vegetables should be soft but still crisp

To finish cooking, add the cherry tomatoes and cook for two more minutes

When youre done cooking, add salt and pepper to taste

Toss the cooked pasta into the pan with the rest of the ingredients until everything is well mixed

Before serving, sprinkle with fresh basil leaves

Put it in containers for meal prep and put them in the fridge for up to 4 days

Savoury Vegan Mushroom & Leek Pie

This Savoury Vegan Mushroom & Leek Pie is a delightful blend of earthy mushrooms, sweet leeks, and savory seasonings, all encased in a flaky puff pastry crust. Its perfect for a cozy dinner or special occasions.

Ingredients:

• 1 tbsp olive oil
• 2 leeks, sliced
• 2 cloves garlic, minced
• 250g mushrooms, sliced
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1/2 cup vegetable broth
• 2 tbsp flour
• 1/2 cup unsweetened almond milk
• Salt and pepper to taste
• 1 sheet vegan puff pastry

Instructions:

Preheat oven to 200C 400F

In a large skillet, heat olive oil over medium heat

Add sliced leeks and minced garlic, saut until softened

Add sliced mushrooms, soy sauce, and balsamic vinegar, cook until mushrooms are tender

In a small bowl, whisk together vegetable broth and flour until smooth

Pour the broth mixture into the skillet, stirring constantly until it thickens

Stir in almond milk, salt, and pepper

Remove from heat

Transfer the mushroom mixture into a pie dish

Roll out the puff pastry and place it over the pie dish, trimming any excess pastry

Cut a few slits in the pastry to allow steam to escape

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy

Serve hot and enjoy

Crock Pot Santa Fe Chicken

This Southwestern-style chicken dish is tasty and easy to make, making it perfect for a busy day. When you cook tender chicken, black beans, corn, and spices in a slow cooker, you get a tasty meal that the whole family will enjoy.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 10 oz diced tomatoes with green chilies, undrained
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro, avocado

Instructions:

Place chicken breasts in the bottom of the slow cooker

Add black beans, corn, diced tomatoes, onion, and bell peppers on top of the chicken

In a small bowl, mix together chicken broth, cumin, chili powder, garlic powder, salt, and pepper

Pour over the ingredients in the slow cooker

Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender

Shred the chicken using two forks and mix everything well

Serve hot, garnished with your choice of toppings like shredded cheese, sour cream, cilantro, or avocado

Enjoy

Loaded M&M Oreo Cookie Bars

Indulge in the perfect combination of chocolatey Oreos, sweetened condensed milk, gooey chocolate chips, colorful mini M&Ms, crunchy pretzels, and optional nuts with these easy-to-make Loaded MandM Oreo Cookie Bars.

Ingredients:

• 1 package Oreo cookies
• 1/2 cup unsalted butter, melted
• 1 can 14 ounces sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1 cup mini M&Ms
• 1 cup crushed pretzels
• 1/2 cup chopped nuts optional

Instructions:

Warm the oven up to 350F 175C and line a 9x9-inch baking pan with parchment paper, leaving a bit of extra on all sides to make it easy to take off

You can use your hands or a rolling pin to crush the Oreo cookies in a zip-top bag

Crush the Oreos and melt the butter in a bowl until the mixture looks like wet sand

Press the Oreo mixture into the bottom of the baking pan that has been prepared to make the crust

Spread the sweetened condensed milk out over the Oreo crust in a thin layer

On top of the condensed milk layer, sprinkle the chocolate chips, mini M&Ms, crushed pretzels, and chopped nuts if using

To make sure the toppings stick, gently press down on them

Heat the oven to 350F

Bake for 25 to 30 minutes, or until the edges are golden brown and the middle is set

After taking the cookie bars out of the oven, let them cool all the way down on a wire rack in the pan

When the bars are cool, use the extra parchment paper to lift them out of the pan and set them on a cutting board

Use a sharp knife to cut it into squares or bars

Serve these tasty Loaded M&M Oreo Cookie Bars and enjoy them

Fun and Fluffy Pancakes

These pancakes are perfect for a fun and tasty breakfast for your kids. Theyre light, fluffy, and can be customized with various toppings to make them even more exciting.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Cooking spray or extra butter for the pan

Instructions:

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

Bring the egg, melted butter, buttermilk, and vanilla extract together in a different bowl and mix them with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Dont mix it too much; a few lumps are fine

Warm up a nonstick griddle or skillet over medium-high heat and dust it with cooking spray or extra butter

To make pancakes, pour 1/4 cup portions of batter onto the pan

Once the top starts to bubble, flip it over and cook the other side until its golden brown

Do it again with the rest of the batter, changing the heat as needed to keep it from burning

You can top the pancakes with maple syrup, fresh berries, or whipped cream while they are still warm

Have fun with your tasty, fluffy pancakes

Pressure Cooker Chimichurri

Enjoy the authentic flavors of Argentinian chimichurri sauce with this quick and easy pressure cooker recipe. Perfect for adding a burst of herby and tangy goodness to your grilled meats and vegetables.

Ingredients:

• 1 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

In the pressure cooker, combine chopped parsley, oregano, minced garlic, and red pepper flakes

Pour in red wine vinegar and olive oil

Season with salt and pepper to taste

Close the pressure cooker lid and set it to high pressure for 5 minutes

Once done, carefully release the pressure and open the lid

Using a hand blender, blend the ingredients until you achieve a smooth consistency

Let the chimichurri sauce cool before transferring it to a jar or bowl

Serve immediately or refrigerate for later use

Red Velvet Swirl Fudge

Feel the rich and smooth goodness of this Red Velvet Swirl Fudge. You can make a beautiful and tasty treat thats perfect for any event with just four easy ingredients. The red swirls give this delicious fudge a touch of class.

Ingredients:

• 2 cups white chocolate chips
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• Red food coloring gel

Instructions:

Wrap parchment paper around an 8x8 inch 20x20 cm square baking pan, leaving extra on two sides to make it easy to take off

Put the white chocolate chips and sweetened condensed milk 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

Watch out not to get too hot

Add the vanilla extract and mix well

Put the melted mixture into the pan that has been prepared and spread it out evenly

Add a few drops of red gel food coloring to the fudge mix

To make the fudge look like marble, swirl the red food coloring through it with a toothpick or a knife

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

When the fudge is set, use the extra parchment paper to lift it out of the pan

Toss it around and cut it up

Enjoy your Red Velvet Swirl Fudge after youve served it

Bacon Pasta and Cheese

Savor the richness of freshly grated Wisconsin Gruyere combined with the creamy goodness of this Bacon Pasta and Cheese dish. Its the epitome of comfort food, ideal for a quiet evening.

Ingredients:

• 8 oz 225g pasta of your choice
• 6 slices of bacon, chopped
• 2 cups freshly grated Wisconsin Gruyere cheese
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes optional
• Chopped fresh parsley for garnish

Instructions:

Pasta should be cooked as directed on the package until it is al dente

After draining, set aside

Cook the chopped bacon in a big skillet over medium heat until its crispy

To remove excess grease, remove the bacon and place it on paper towels

Maintain a small amount of bacon fat in the skillet

Melt the butter in the same skillet over a medium heat

To make a roux, stir in the flour

Cook for two to three minutes, or until golden brown

Once the mixture thickens and becomes smooth, gradually whisk in the heavy cream and whole milk

Turn down the heat

Stir the freshly grated Wisconsin Gruyere cheese into the creamy sauce until it melts

If preferred, add crushed red pepper flakes along with salt and pepper to the cheese sauce

To the cheese sauce, add the cooked pasta and crispy bacon

After combining, give it a few minutes to warm through

Garnish with freshly chopped parsley and serve hot

Savor your mouthwatering Cheese and Bacon Pasta