Cardborigami

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This campfire apple crisp breakfast is a warm and tasty vegan treat that is great for enjoying outside. Apples that have been cut up are covered in maple syrup and warm spices. A crunchy mixture of nuts and oats is then sprinkled on top. This breakfast is simple to make and tastes great. It is cooked over an open flame in foil packets.

Ingredients: 4 large apples, cored and diced. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 cup rolled oats. 1/4 cup almond flour. 1/4 cup chopped nuts walnuts, pecans, or almonds. 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. Pinch of salt.

Instructions: In a large bowl, toss diced apples with maple syrup, cinnamon, and nutmeg. In another bowl, mix rolled oats, almond flour, chopped nuts, coconut oil, maple syrup, and a pinch of salt until well combined. Divide the apple mixture evenly among four individual aluminum foil packets. Top each packet with the oat mixture. Fold the foil packets to seal tightly. Place the foil packets on a campfire grill over medium heat and cook for 15-20 minutes, or until the apples are tender and the topping is crispy. Carefully open the foil packets, let cool slightly, and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Emilie Vincent

[cardborigami]

The caramelized butternut squash, roasted garlic, and coconut butter in this sandwich are sweet and savory at the same time. The gooey cheese melts between the bread slices.

Ingredients: 1 small butternut squash, peeled and sliced thinly. 2 tablespoons olive oil. 1 tablespoon brown sugar. Salt and pepper to taste. 4 cloves garlic, roasted. 4 slices bread of your choice. 4 tablespoons coconut butter. 1 cup shredded cheese cheddar or Gruyre work well.

Instructions: Preheat the oven to 400F 200C. Toss the butternut squash slices with olive oil, brown sugar, salt, and pepper. Spread the squash slices on a baking sheet and roast for 20-25 minutes until caramelized and tender. While the squash is roasting, spread coconut butter on one side of each bread slice. Once the squash is done, remove from the oven and set aside. Place the roasted garlic cloves on one slice of bread, then layer with roasted butternut squash slices and shredded cheese. Top with the remaining bread slices, coconut butter side facing outwards. Heat a skillet over medium heat and place the sandwiches in the skillet. Cook for 3-4 minutes on each side until the bread is golden brown and the cheese is melted. Remove from the skillet, slice, and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Movie Guard

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This Rosemary Sea Salt Popcorn is a tasty and savory snack that is ideal for movie nights, game days, or whenever you want a filling snack. Fresh rosemary and sea salt combine to give the popcorn a flavorful and aromatic flavor that is sure to please your taste buds.

Instructions: Preheat a large, lidded pot over medium-high heat. Pour in the olive oil and popcorn kernels. Cover the pot with a lid and gently shake it until the kernels start to pop, about 5 minutes. Remove the pot from the heat when the popping slows to 1-2 seconds between pops. Sprinkle the chopped rosemary and sea salt over the popcorn right away, then cover the pot with the lid. Shake the pot gently to distribute the rosemary and salt evenly. Serve the popcorn right away.

Rosemary Sea Salt Popcorn

[cardborigami]

These smoked bacon-wrapped chicken breasts are a savory and succulent delight, combining the rich flavors of bacon and barbecue sauce with tender chicken meat. Perfect for a flavorful and impressive meal straight from the smoker.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of bacon. 1/2 cup barbecue sauce. 1/4 cup brown sugar. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat your smoker to 225F 110C. Season the chicken breasts with garlic powder, paprika, salt, and pepper. Wrap each chicken breast with 2 slices of bacon, securing with toothpicks if needed. In a small bowl, mix barbecue sauce and brown sugar. Place the bacon-wrapped chicken breasts on the smoker grate. Smoke the chicken breasts for about 1.5 to 2 hours, or until the internal temperature reaches 165F 75C. During the last 15 minutes of smoking, brush the chicken breasts with the barbecue sauce mixture. Once done, remove the chicken breasts from the smoker and let them rest for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

Theavenger7fold

[cardborigami]

A hearty and comforting soup ideal for a chilly day. In a rich beef broth, this Beef Barley Soup is packed with tender beef, hearty barley, and plenty of vegetables.

Instructions: Brown the beef stew meat in a large pot over medium-high heat. Cook until the onion is translucent and the garlic is minced in the pot. Cook for a few minutes after adding the carrots and celery. Stir in the barley, beef broth, bay leaves, dried thyme, salt, and black pepper to combine. Bring the soup to a boil, then reduce to a low heat and cook for 1 1/2 to 2 hours, or until the beef is tender and the barley is tender. Remove the bay leaves from the soup and serve it hot.

Beef Barley Soup

[cardborigami]

This creamy and sweet dip with a hint of saltiness from crushed pretzels perfectly complements the savory peanut butter filled pretzel bites. It's a delightful snack or party appetizer that will have everyone coming back for more.

Ingredients: 1 cup creamy peanut butter. 1/2 cup powdered sugar. 1/4 cup milk. 1 teaspoon vanilla extract. 1 cup mini pretzel twists, crushed.

Instructions: In a mixing bowl, combine peanut butter, powdered sugar, milk, and vanilla extract. Mix until smooth. Fold in crushed pretzel twists until well combined. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving. Serve with peanut butter filled pretzel bites for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

lana e c

[cardborigami]

A tasty and comforting chicken pot pie with a flaky crust made with puff pastry. Just right for a cozy dinner!

Ingredients: 2 sheets puff pastry, thawed. 1 tablespoon olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1/4 cup all-purpose flour. 2 cups chicken broth. 1 cup milk. 2 cups cooked chicken, diced. 1 cup frozen peas. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic, onion, carrots, and celery. For about 5 minutes, cook until the vegetables are soft. Add the flour and cook for one minute. Slowly stir in the milk and chicken broth. Keep stirring the mixture for about 5 minutes, or until it gets thicker. Salt and pepper should be added along with the diced chicken, frozen peas, and dried thyme. Mix everything together well. Put equal amounts of the mixture into 4 ramekins or bowls that can go in the oven. Divide puff pastry sheets into four equal parts. Cover each ramekin with a quarter and press the edges together to seal them. Make a few holes in the puff pastry to let the steam escape. For 20 to 25 minutes, or until the puff pastry is golden brown and the filling is bubbling, put it in the oven. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Tactical Link

[cardborigami]

Simple layers of buttery graham cracker crumbs, chocolate and butterscotch chips, nuts, coconut, and sweetened condensed milk are baked into a rich dessert treat for this easy bar cookie.

[cardborigami]

You Instant Pot helps make quick work of this comforting chicken soup with tiny, star-shaped pasta and vegetables.

[cardborigami]

Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.

[cardborigami]

This boilermaker chili simmers up ground beef, sausage, beans, and tons of spice for a real crowd-pleaser. It's a favorite for game day or any day.

[cardborigami]

These arepas have a crispy crust while the cheese inside stays melty and gives you that cheese-pull that everyone knows and loves.

[cardborigami]

Meatballs studded with rice cook for hours in a slow cooker with tomato sauce and peppers.

[cardborigami]

Make this hot, spicily spiced holiday fruit punch with pineapple and cranberry juices, brown sugar, cinnamon sticks, and cloves using a clean, well-washed coffee percolator.

[cardborigami]

This indulgent dairy-free chocolate pudding sweetened with coconut sugar needs only five ingredients and is quick and easy to make!

[cardborigami]

Arugula, watermelon, and feta cheese come together to make a unique summer salad.

[cardborigami]

Using a bag of salad greens, pineapple, bacon bits, nuts, and toasted coconut, you can make a simple salad. If possible, use fresh pineapple; if you prefer, swap out the macadamia nuts for toasted almonds.