Whipped Greek Yogurt Frosting

Our Whipped Greek Yogurt Frosting is great on cupcakes and cakes of your choice. It's creamy and light, and it gives your sweet treats a great tang. The Greek yogurt makes it a healthier choice than regular frosting as well.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• Fresh berries for garnish optional

Instructions:

Put the Greek yogurt and powdered sugar in a bowl and mix them together

Stir in the vanilla extract until it's fully mixed in

Whip the heavy cream in a different bowl until stiff peaks form

Fold the whipped cream into the yogurt mixture slowly until it's smooth and well mixed

Put the frosting in the fridge for at least 30 minutes to make it firm

You can put the frosting on top of your favorite cakes or cupcakes after it has chilled

If you want, you can decorate with fresh berries

Serve and have fun!

Crispy Hash Browns

These crispy hash browns are the perfect addition to any breakfast or brunch. Made with grated potatoes and onions, they are seasoned to perfection and fried until golden brown and crispy on the outside, while remaining soft and tender on the inside.

Ingredients:

• 2 large potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions:

Grate the potatoes and put them in a clean kitchen towel

Squeeze out as much water as you can

Grate potatoes, chop onion, add flour, salt, and black pepper to a bowl

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

Make patties out of small amounts of the potato mixture, pressing down hard to get rid of any extra water

Carefully put the patties into the hot pan and use a spatula to make them flat

Each side should be cooked for 5 to 7 minutes, or until golden brown and crispy

Move the hash browns to a plate with paper towels on it so that the extra oil can drain

Enjoy while hot!

Crock Pot Sausage, Green Beans & Potatoes

A hearty and flavorful meal made with sausage, green beans, and potatoes, slow-cooked to perfection with savory seasonings.

Ingredients:

• 1 lb sausage links, sliced
• 4 cups green beans, trimmed
• 4 medium potatoes, diced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

Layer sausage, green beans, potatoes, onion, and garlic in the slow cooker

Pour chicken broth over the ingredients

Sprinkle with Italian seasoning, salt, and pepper

Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender and sausage is cooked through

Cranberry Champagne Poptail

A delightful combination of cranberry juice, vodka, and champagne frozen into popsicles and served in champagne flutes for a refreshing and festive cocktail experience.

Ingredients:

• 1 cup cranberry juice
• 1/4 cup vodka
• 1 bottle champagne
• 1/2 cup fresh cranberries for garnish

Instructions:

In a pitcher, mix cranberry juice and vodka

Pour the mixture into popsicle molds, filling each about 2/3 full

Insert popsicle sticks and freeze until solid, about 4-6 hours

Once frozen, remove the popsicles from molds

Place each popsicle into a champagne flute

Top with chilled champagne

Garnish with fresh cranberries

Serve immediately and enjoy!

Refreshing Orange Creamsicle Cupcakes

These Refreshing Orange Creamsicle Cupcakes are a delightful treat with a burst of citrus flavor and a creamy frosting. Perfect for a summer dessert!

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 egg
• 1/4 cup fresh orange juice
• 1 tablespoon orange zest
• 1/4 cup buttermilk
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon orange extract optional
• 1/4 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup whipped cream
• Orange slices for garnish

Instructions:

Warm up your oven to 350F 175C and put 4 cupcake liners in a muffin tin

Put flour, sugar, baking powder, baking soda, and salt in a bowl and mix them together

Mix in the softened butter until the mixture looks like big crumbs

Add the buttermilk, orange zest, egg, fresh orange juice, and if using orange extract

Beat the batter until it is smooth

Put the same amount of batter into each cupcake liner

Bake for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean

On a wire rack, let the cupcakes cool all the way down

Mix powdered sugar and heavy cream in a different bowl

Whip them together until stiff peaks form

This is the whipped cream frosting

On top of each cupcake, pipe or spread the whipped cream

Add orange slices as a garnish

Serve and have fun!

Gluten-Free No-Bake Granola Bars

Make these no-bake granola bars for a quick and healthy snack. They don't have any nuts, dairy, gluten, or gluten. They have honey or maple syrup and sunflower seed butter to make them naturally sweet. They are full of oats, seeds, and dried fruit.

Ingredients:

• 2 cups gluten-free rolled oats
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup shredded coconut
• 1/2 cup dried cranberries
• 1/2 cup honey or maple syrup
• 1/2 cup creamy sunflower seed butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

In a large bowl, mix together the rolled oats, sunflower seeds, pumpkin seeds, shredded coconut, and dried cranberries

In a small saucepan, heat the honey or maple syrup, sunflower seed butter, vanilla extract, cinnamon, and salt over low heat until well combined and smooth

Pour the honey mixture over the dry ingredients and stir until everything is evenly coated

Press the mixture firmly into a lined 9x9 inch pan

Place the pan in the refrigerator for at least 1 hour to set

Once set, remove the granola mixture from the pan and cut into bars

Store the bars in an airtight container in the refrigerator for up to one week

Shrimp Tomato Spinach Pasta in Garlic Butter Sauce

This Shrimp Tomato Spinach Pasta in Garlic Butter Sauce is a flavorful and satisfying dish perfect for any occasion. The combination of succulent shrimp, sweet cherry tomatoes, and tender spinach tossed in a rich garlic butter sauce is sure to impress your taste buds.

Ingredients:

• 8 oz spaghetti pasta
• 1 lb shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 2 cups fresh spinach leaves
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

Cook spaghetti pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant

Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side

Remove shrimp from skillet and set aside

In the same skillet, add halved cherry tomatoes and cook until they start to soften, about 2 minutes

Add fresh spinach leaves to the skillet and cook until wilted

Return cooked shrimp to the skillet

Stir in cooked spaghetti pasta and toss everything together

Add unsalted butter to the skillet and stir until melted, coating all ingredients

Season with salt and pepper to taste

Remove from heat

Sprinkle grated Parmesan cheese and chopped fresh parsley over the pasta

Serve hot and enjoy!

Apricot Orange Energy Bars

The healthy ingredients in these gluten-free Apricot Orange Energy Bars make them a great snack for when you need a quick energy boost. They're chewy, tasty, and simple to make!

Ingredients:

• 2 cups dried apricots
• 1 cup almonds
• 1 cup rolled oats
• 1/2 cup shredded coconut
• 1/4 cup orange juice
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

In a food processor, pulse almonds until finely chopped

Add dried apricots, rolled oats, shredded coconut, orange juice, honey or maple syrup, vanilla extract, and a pinch of salt

Pulse until mixture comes together and forms a sticky dough

Line a baking dish with parchment paper, leaving some overhang for easy removal

Press the dough evenly into the prepared baking dish

Bake for 20-25 minutes or until the edges are golden brown

Remove from oven and let cool completely

Once cooled, cut into bars or squares

Store in an airtight container for up to a week

Potato Extravaganza

This potato extravaganza combines three types of potatoes for a flavorful and visually appealing dish. The combination of russet, red, and fingerling potatoes ensures a variety of textures and flavors in every bite. Coated in a savory blend of spices and finished with a sprinkle of Parmesan cheese, these roasted potatoes are crispy on the outside and tender on the inside.

Ingredients:

• 6 medium russet potatoes
• 6 small red potatoes
• 6 fingerling potatoes
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 425F 220C

Wash and scrub all types of potatoes thoroughly

Cut the russet potatoes into wedges, the red potatoes into quarters, and leave the fingerling potatoes whole

In a large mixing bowl, combine olive oil, salt, pepper, paprika, garlic powder, and onion powder

Add all potatoes and toss until evenly coated

Spread the potatoes in a single layer on a baking sheet lined with parchment paper

Bake in the preheated oven for 30-35 minutes or until potatoes are golden brown and crispy, stirring halfway through

Sprinkle grated Parmesan cheese over the hot potatoes and garnish with fresh chopped parsley

Serve hot and enjoy!

Mexican Grilled Shrimp Sushi

grilled shrimp seasoned with chili powder and cumin served with a fresh corn salsa. A mix of Mexican and Japanese flavors.

Ingredients:

• 8 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked sushi rice
• 2 nori seaweed sheets
• 1/4 cup fresh corn kernels
• 1/4 cup diced tomato
• 2 tablespoons diced red onion
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 1/2 avocado, thinly sliced

Instructions:

Preheat grill to medium-high heat

In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper

Grill shrimp for 2-3 minutes per side or until cooked through

In a separate bowl, mix corn, tomato, red onion, cilantro, and lime juice to make salsa

Place a nori sheet on a bamboo sushi mat

Spread half of the sushi rice evenly over the nori sheet, leaving a 1-inch border at the top

Arrange half of the avocado slices and half of the grilled shrimp in a line across the center of the rice

Top with half of the corn salsa

Using the bamboo mat, roll the sushi tightly, starting from the bottom

Repeat with the remaining ingredients

Slice each roll into 6 pieces using a sharp knife

Serve with soy sauce, wasabi, and pickled ginger

Chicken Carbonara Deluxe

The Chicken Carbonara Deluxe is a rich and decadent take on the simple Italian pasta dish Carbonara. This recipe makes a really fancy meal with soft chicken breast, crispy pancetta or bacon, creamy Parmesan sauce, and perfectly cooked spaghetti.

Ingredients:

• 4 chicken breasts, thinly sliced
• 200g pancetta or bacon, diced
• 2 cloves garlic, minced
• 300g spaghetti
• 4 large eggs
• 150g grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped for garnish

Instructions:

Follow the directions on the package to cook the spaghetti until it is al dente

Remove the water and set it aside

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

Cut up some pancetta or bacon and add it to the pan

Cook until it gets crispy

Take it out of the pan and set it aside

Add minced garlic to the same pan and cook until it smells good

Spread the chicken breasts out thinly and add them to the pan

Cook them until they are golden brown and fully cooked

Add black pepper and salt

Grate Parmesan cheese and eggs together in a bowl

Put cooked spaghetti in the pan with the chicken

Pour the egg and cheese mix over the spaghetti and quickly toss to mix, making sure the eggs cover all of the pasta evenly

The eggs will cook and the sauce will get creamy from the leftover heat

Add the cooked bacon or pancetta and mix it in

Serve right away with fresh parsley that has been chopped on top