The Art of Andrew Wamboldt

[heffysdoodles]

A creamy and flavorful dip perfect for game day gatherings or any occasion. The combination of artichoke hearts, roasted garlic, and Parmesan cheese creates a rich and indulgent appetizer that will be a hit with your guests.

Ingredients: 1 can 14 ounces artichoke hearts, drained and chopped. 1 head garlic. 1 cup grated Parmesan cheese. 1 cup mayonnaise. 1 cup sour cream. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon black pepper. 1/4 teaspoon salt.

Instructions: Preheat slow cooker to low heat. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast in a preheated oven at 400F 200C for 30-35 minutes, or until soft and caramelized. Once roasted garlic has cooled, squeeze the cloves into a mixing bowl and mash with a fork. Add chopped artichoke hearts, Parmesan cheese, mayonnaise, sour cream, dried oregano, dried basil, black pepper, and salt to the bowl with roasted garlic. Mix until well combined. Transfer the mixture to the preheated slow cooker. Cover and cook on low heat for 2-3 hours, stirring occasionally. Once heated through and bubbly, serve the dip hot with chips, crackers, or sliced baguette.

Prep Time: 15 minutes

Cook Time: 180 minutes

Jeffrey Finley

[heffysdoodles]

These gluten-free Halloween treats are great for kids who can't eat certain foods. They're quick and easy to make, and everyone will love them!

Ingredients: 2 cups gluten-free oats. 1/2 cup almond flour. 1/4 cup honey. 1/4 cup almond butter. 1/4 cup mini chocolate chips. 1/4 cup dried cranberries. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: In a large bowl, mix together oats, almond flour, honey, almond butter, chocolate chips, dried cranberries, vanilla extract, cinnamon, and salt until well combined. Using clean hands, roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Refrigerate the balls for at least 30 minutes to firm up. Once firm, store the balls in an airtight container in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Cameron Nash

[heffysdoodles]

This Fresh Cilantro Corn Salad is a vibrant and refreshing dish that's perfect for summer gatherings. Sweet corn, juicy cherry tomatoes, and the zesty cilantro-lime dressing make this salad a crowd-pleaser. Add a touch of heat with cayenne pepper and a creamy element with feta cheese if you like. It's a simple yet flavorful salad that will brighten up any meal.

Ingredients: 4 cups fresh corn kernels. 1/2 cup diced red onion. 1 cup cherry tomatoes, halved. 1/2 cup chopped fresh cilantro. 1/4 cup fresh lime juice. 2 tablespoons extra-virgin olive oil. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 1/4 cup crumbled feta cheese optional.

Instructions: Fresh corn kernels, diced red onion, cherry tomatoes, and chopped fresh cilantro should all be put in a large bowl. You can add cayenne pepper if you want to. In a different small bowl, mix fresh lime juice, extra-virgin olive oil, sea salt, and black pepper. Add the dressing to the corn and toss it all together. If you want, you can top the salad with crumbled feta cheese. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tracey Moyer

[heffysdoodles]

A quick and flavorful Instant Pot recipe for vegetable lo mein, perfect for a fast and satisfying meal. Packed with colorful vegetables and a savory sauce, this dish is a delightful combination of textures and flavors.

Ingredients: 8 oz lo mein noodles. 2 cups mixed vegetables carrots, broccoli, bell peppers, snap peas. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 1/2 cup sliced green onions. 1/4 cup chopped cilantro. 1 cup vegetable broth. 1 tablespoon cornstarch. Crushed red pepper flakes to taste. Salt and pepper to taste.

Instructions: Put the Instant Pot on "Saute" and heat the oil. Put in the minced garlic and ginger, and cook until the smell is nice. Add the mixed vegetables and stir for two to three minutes. Add the sesame oil, soy sauce, and oyster sauce and mix well. Season with salt, pepper, and red pepper flakes, then add the lo mein noodles and vegetable broth. Place the lid back on top of the Instant Pot and turn it on to "Manual." Cook for 4 minutes on high pressure. Quickly let go of the pressure, and then carefully open the lid. To make a slurry, mix cornstarch and water in a small bowl. Add the noodles to the sauce and stir to make it thicker. Mix in the chopped cilantro and sliced green onions slowly. If you want, you can serve it hot with extra cilantro and green onions on top.

Prep Time: 15 minutes

Cook Time: 4 minutes

Drew Norris

[heffysdoodles]

Indulge in the convenience of Instant Pot Baby Back Ribs—a mouthwatering dish that brings the succulence of perfectly cooked ribs to your table in no time. With a flavorful spice rub and a finishing touch of barbecue sauce under the broiler, these ribs are a delightful treat for barbecue enthusiasts.

Ingredients: 1 rack baby back ribs. 1 cup barbecue sauce. 1/2 cup water. 1 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and black pepper to taste. Olive oil for brushing.

Instructions: Remove the membrane from the back of the ribs for tenderness optional. In a bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper to create a rub. Rub the spice mixture over both sides of the ribs, ensuring an even coating. Place the trivet in the Instant Pot and add water. Brush the ribs with olive oil and place them on the trivet in a curled fashion to fit. Close the Instant Pot lid, set to sealing, and cook on high pressure for 25-30 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Preheat your oven broiler. Transfer the ribs to a baking sheet, brush with barbecue sauce, and broil for 3-5 minutes until caramelized. Slice and serve the Instant Pot Baby Back Ribs with additional barbecue sauce. Enjoy the tenderness and flavor of these perfectly cooked baby back ribs, made effortlessly in the Instant Pot. Ideal for a quick and delicious barbecue experience at home!

Prep Time: 15 minutes

Cook Time: 30 minutes

Gabriel

[heffysdoodles]

This Peppermint Cream Tart in a Chocolate Crust combines the rich flavors of chocolate and peppermint in a delightful dessert. The creamy peppermint filling contrasts perfectly with the crunchy chocolate crust, making it a festive and indulgent treat for any occasion.

Ingredients: 1 1/2 cups chocolate wafer crumbs. 1/3 cup melted butter. 1/4 cup granulated sugar. 8 oz cream cheese, softened. 1 cup powdered sugar. 1/2 teaspoon peppermint extract. 1 1/2 cups heavy cream. 1/2 cup crushed peppermint candies or candy canes.

Instructions: Preheat oven to 350F 175C. In a bowl, mix chocolate wafer crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom and up the sides of a tart pan. Bake for 8-10 minutes, then let it cool completely. In another bowl, beat cream cheese until smooth. Add powdered sugar and peppermint extract, beat until combined. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined. Spread the peppermint cream mixture into the cooled chocolate crust. Refrigerate for at least 2 hours or until set. Before serving, sprinkle crushed peppermint candies or candy canes over the top.

Prep Time: 20 minutes

Cook Time: 10 minutes

Reeva M

[heffysdoodles]

These Asian-inspired salmon burgers combine the flavors of fresh salmon, ginger, and soy sauce with a spicy mayo kick. Served on toasted buns with crispy bacon, lettuce, and tomato, they make for a delicious twist on the classic BLT sandwich.

Ingredients: 1 lb fresh salmon fillet, skin removed, and chopped. 1/4 cup breadcrumbs. 1/4 cup green onions, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 4 burger buns. 4 leaves of lettuce. 8 slices of bacon, cooked until crispy. 4 slices of tomato. 1/4 cup mayonnaise. 1 tablespoon sriracha sauce. 1 teaspoon honey. 1 teaspoon lime juice.

Instructions: In a food processor, pulse the salmon until it reaches a coarse texture. In a mixing bowl, combine the chopped salmon, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, red pepper flakes, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or a skillet over medium-high heat. Grease it lightly with oil to prevent sticking. Grill the salmon burgers for about 4-5 minutes per side or until they are cooked through and have a nice char on the outside. While the burgers are cooking, whisk together the mayonnaise, sriracha sauce, honey, and lime juice to make the spicy mayo. Toast the burger buns on the grill or in a toaster until they are lightly browned. To assemble the burgers, spread a generous amount of spicy mayo on the bottom half of each bun. Place a salmon burger patty on top of the mayo-covered bun. Top each burger with a lettuce leaf, two slices of crispy bacon, and a tomato slice. Place the top half of the bun on the stack to complete your Asian-Style Salmon Burger BLT. Serve hot, and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Lee Valdez

[heffysdoodles]

For a quick and healthy snack, these Hemp Chocolate Berry Protein Bars are great. They taste great and are good for you because they are full of plant-based protein, fiber, and antioxidants from hemp seeds, berries, and vegan chocolate.

Ingredients: 1 cup rolled oats. 1/2 cup hemp seeds. 1/4 cup almond butter. 1/4 cup maple syrup. 1/4 cup dried berries such as cranberries or blueberries. 1/4 cup vegan chocolate chips. 2 tablespoons cocoa powder. 1 scoop vegan chocolate protein powder. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Pulse rolled oats in a food processor until they look like coarse flour. Chop up the almond butter, maple syrup, cocoa powder, protein powder, salt, and hemp seeds. Pulse until nothing is left out. Put the mixture in a bowl and add the chocolate chips and dried berries. Spread the mix out evenly in a baking dish with a lid. Put it in the oven and bake for 15 to 20 minutes, or until the edges turn golden brown. Let it cool all the way down before cutting it into bars. Keep in the fridge for up to a week in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 20 minutes

Beckys Bucketlist

[heffysdoodles]

These Pumpkin Crumb Muffins are a delightful fall treat, perfect for a cozy morning or afternoon snack. The pumpkin puree, warm spices, and crumb topping make them a delicious autumn indulgence.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp allspice. 1 cup canned pumpkin puree. 1/3 cup vegetable oil. 1/4 cup milk. 1 egg. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Whisk the flour, brown sugar, baking powder, baking soda, salt, and spices together in a large bowl. The pumpkin puree, vegetable oil, milk, egg, and vanilla extract should all be mixed together well in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Fill up about two thirds of the way to the top of each muffin cup with batter. Get a small bowl and mix 1/4 cup of flour, 1/4 cup of brown sugar, and 1/4 teaspoon of cinnamon. This will make the crumb topping. Add 2 tablespoons of cold butter and mix until the mixture looks like big crumbs. Place some of these crumbs on top of the muffin batter in each cup. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty Pumpkin Crumb Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Tania