ih23

[ih23]

Indulge in the classic campfire treat with a twist! These S'mores Stuffed Cookies are a delightful combination of gooey marshmallows, rich chocolate, and buttery graham cracker goodness.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup graham cracker crumbs. 1 cup chocolate chips. 1 cup mini marshmallows.

Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows. Scoop about 2 tablespoons of cookie dough and flatten it into a disc. Place a few mini marshmallows and a piece of chocolate in the center of the disc, then fold the edges of the dough around the filling, forming a ball. Place the stuffed cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Maria C

[ih23]

With a rich barbecue sauce covering them, these BBQ Bacon Chicken Kabobs are a tasty mix of juicy chicken, smoky bacon, and flavorful vegetables. They are a great addition to the food you serve at a summer barbecue.

Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch cubes. 8 slices of bacon, cut into 2-inch pieces. 1 red bell pepper, cut into 1-inch squares. 1 green bell pepper, cut into 1-inch squares. 1 red onion, cut into 1-inch squares. 1 cup barbecue sauce. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Put the chicken cubes in a bowl and season them with salt and pepper. Wrap a piece of bacon around each chicken cube and thread it onto a soaked wooden skewer. Next, add a piece of bell pepper and then a piece of red onion. Set your grill's heat to medium-high and grease the grate. Brush the kabobs with barbecue sauce before putting them on the grill. For about 15 to 20 minutes, flip the kabobs over and baste them with more barbecue sauce until the bacon is crispy and the chicken is cooked all the way through. Once the kabobs are done, take them off the grill and let them rest for a few minutes. Serve hot, and if you want, top with extra barbecue sauce.

Maya Wardle

[ih23]

Italian sausage, soft pasta, cannellini beans, and spinach are cooked to perfection in a slow cooker to make this hearty and flavorful soup. It's perfect for a warm dinner on a cold day.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 14.5 oz can diced tomatoes. 1 15 oz can cannellini beans, drained and rinsed. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon crushed red pepper flakes. 1 cup dried shell pasta. 2 cups fresh spinach. Salt and pepper to taste. Grated Parmesan cheese, for serving.

Instructions: Over medium-low heat, cook the sausage in a skillet until it turns brown and breaks up. Get rid of extra fat. Put the sausage that has been cooked in the slow cooker. To the slow cooker, add cannellini beans, chicken broth, chopped onions, oregano, thyme, crushed red pepper flakes, and tomato dices. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put in the dried shell pasta and fresh spinach about 30 minutes before you serve. Put the lid on and cook until the pasta is soft. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. Have fun!

Ethan F

[ih23]

Gather a variety of cheeses, cured meats, fresh fruits, crackers, and sauces to make a tasty charcuterie board. Great for having people over or spending a cozy night in.

Ingredients: 200g of brie cheese. 200g of cheddar cheese. 200g of prosciutto. 200g of salami. 150g of grapes. 150g of strawberries. 100g of crackers. 100g of olives. 50g of fig jam. 50g of honey. 1 small baguette.

Instructions: Arrange a wooden or marble board for presentation. Slice the brie and cheddar cheese into bite-sized pieces. Roll up the prosciutto and salami slices for an attractive look. Wash and pat dry the grapes and strawberries. Place the cheeses, prosciutto, salami, grapes, strawberries, crackers, and olives on the board, creating an aesthetically pleasing arrangement. Add small bowls of fig jam and honey for dipping. Slice the baguette and arrange it on the board or serve it separately. Serve and enjoy your Classic Cheese and Charcuterie Board!

Dylan

[ih23]

Winter Sangria is a delightful and festive drink perfect for chilly evenings and holiday gatherings. It combines the rich flavors of red wine with the tartness of cranberry juice, sweetness of honey, and warmth of cinnamon, creating a cozy and comforting beverage.

Ingredients: 1 bottle red wine. 1/2 cup brandy. 1/4 cup orange liqueur. 2 cups cranberry juice. 1/4 cup honey. 1 orange, sliced. 1 apple, sliced. 1 cup cranberries. Cinnamon sticks for garnish.

Instructions: In a large pitcher, combine red wine, brandy, orange liqueur, cranberry juice, and honey. Stir well to combine. Add sliced oranges, apples, and cranberries to the pitcher. Cover and refrigerate for at least 2 hours, allowing the flavors to meld together. Serve chilled over ice, garnished with cinnamon sticks.

Martin Evans

[ih23]

Indulge in the creamy goodness of this chicken fettuccine dish that encapsulates the flavors of a comforting chicken pot pie in pasta form. With tender chicken, savory vegetables, and a rich, creamy sauce, every bite is a delightful experience.

Ingredients: 8 oz fettuccine pasta. 2 chicken breasts, diced. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 1 cup frozen mixed vegetables. 1 teaspoon thyme. Salt and pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: As directed on the package, cook the fettuccine. Once done, drain it and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the chicken dices and cook until they are browned and fully cooked. Take them out of the pan and set them aside. Put chopped onion and minced garlic in the same pan. Cook until the food is soft and smells good. Heavy cream and chicken broth should be added. Add the frozen mixed vegetables and thyme and mix them in. Turn the heat down to low and let it cook for 5 minutes, until the vegetables are warm and the sauce gets a little thicker. Put the cooked chicken back in the pan. Add pepper and salt to taste. When the fettuccine is done, add it to the pan and toss it around so that the creamy sauce covers it all. Over the top, grate some Parmesan cheese and serve hot.

Martin Todd

[ih23]

Enjoy a homemade caramel latte in your favorite "Smarty or Fancy" mug. It's rich and creamy. This tasty coffee treat is great for a cozy morning or a pick-me-up in the afternoon.

Ingredients: 1 cup brewed coffee. 2 tablespoons caramel syrup. 1/2 cup milk. Whipped cream. Caramel drizzle.

Instructions: Brew a cup of your favorite coffee and pour it into your 'Smarty or Fancy' mug. Stir in 2 tablespoons of caramel syrup for a rich, sweet flavor. Heat 1/2 cup of milk until hot but not boiling. Froth the milk using a frother or by shaking it vigorously in a sealed container. Gently pour the frothed milk into the coffee, holding back the foam with a spoon to let the milk flow first. Top with a dollop of whipped cream and drizzle some more caramel on top for extra indulgence. Grab a spoon and enjoy your creamy caramel latte!

Shirley Andrews

[ih23]

Una ensalada vibrante y deliciosa que combina la dulzura de la batata con la frescura de los pimientos y la cebolla, aliñada con un aderezo de aceite de oliva y vinagre de vino tinto.

Ingredients: 2 batatas grandes, peladas y cortadas en cubos. 1 cebolla roja, finamente rebanada. 1 pimiento rojo, cortado en tiras delgadas. 1 pimiento amarillo, cortado en tiras delgadas. 1/4 taza de aceitunas negras, sin hueso y rebanadas. 1/4 taza de cilantro fresco, picado. 1/4 taza de aceite de oliva. 2 cucharadas de vinagre de vino tinto. Sal y pimienta al gusto.

Instructions: Get the oven ready by setting it to 200C 390F. Put the baton cubes on a bandeja to toast them, and then rub them with a little olive oil. Abra en la hornea por 20 a 25 minutos o hasta que estn tiernos. Put the roasted eggplant, celery, peppers, olives, and cilantro in a large bowl and mix them together. Put olive oil, red wine vinegar, salt, and pepper in a bowl with a lid and mix them together. Move it around a lot to emulsify. Place the dressing on top of the salad and mix it gently to cover all the ingredients. Put the salad in the fridge for at least 30 minutes before serving so that the flavors mix well. Serve the vegan Spanish potato salad as a side dish or as the main dish with a crispy pork chop.

Jean

[ih23]

Enjoy these rich, moist, and fluffy vegan red velvet rolls that are packed full of cocoa flavor. This would be great as a dessert or a special breakfast treat.

Ingredients: 2 cups all-purpose flour. 1 cup almond milk. 1/2 cup granulated sugar. 1/4 cup vegan butter, melted. 2 tbsp cocoa powder. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1-2 tbsp red food coloring vegan.

Instructions: Preheat oven to 350F 175C. Grease a baking dish or line with parchment paper. In a mixing bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle. Add melted vegan butter, vanilla extract, and red food coloring to the almond milk mixture. Mix well. In another bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined and a smooth batter forms. Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely before slicing into rolls. Optional: Frost with vegan cream cheese frosting before serving.

Adriana B