Rebecca Schinsky

[rebeccaschinsky]

Indulge in the delightful flavors of pomegranate with this easy-to-make pomegranate fudge. Creamy white chocolate combines with the tartness of pomegranate juice and the crunch of pomegranate arils to create a delicious treat that's perfect for any occasion. You can even add a touch of festive color with red food coloring and garnish with pistachios for extra flair.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup pomegranate juice. 1/2 cup pomegranate arils seeds. 1/2 teaspoon vanilla extract. A pinch of salt. Red food coloring optional. 1/4 cup chopped pistachios optional, for garnish.

Instructions: Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Heat in the microwave in 30-second intervals, stirring well after each interval, until the mixture is smooth and fully melted. Stir in the pomegranate juice, pomegranate arils, vanilla extract, and a pinch of salt. Add a few drops of red food coloring if you want a deeper red color for the fudge. Pour the mixture into the prepared baking pan and spread it evenly with a spatula. Sprinkle chopped pistachios on top if desired. Refrigerate the fudge for at least 2-3 hours, or until it's firm and set. Once the fudge has set, use the parchment paper overhangs to lift it out of the pan. Place it on a cutting board and cut it into small squares or rectangles. Serve and enjoy your homemade pomegranate fudge!

Briana

[rebeccaschinsky]

A hearty and tasty beef goulash that is easy to make in the Instant Pot. It's perfect for a cozy family dinner.

Ingredients: 2 lbs beef stew meat, cubed. 2 onions, finely chopped. 3 cloves garlic, minced. 2 tbsp tomato paste. 1 cup beef broth. 1 cup red wine. 2 tbsp sweet paprika. 1 tsp caraway seeds. 1 tsp salt. 1/2 tsp black pepper. 2 bell peppers, sliced. 2 tbsp olive oil. 2 tbsp all-purpose flour. Fresh parsley, chopped for garnish.

Instructions: Put the Instant Pot on "Saute" and heat the olive oil. Put in the beef cubes and brown them all over. Take the beef out and set it aside. Put onions in the Instant Pot and cook them until they get soft. Put in the garlic and cook for one more minute. Add salt, black pepper, paprika, tomato paste, and caraway seeds. Stir to mix. Do this for two minutes. Use red wine to deglaze and scrape up any browned bits on the bottom. Put the beef that has been browned back into the pot with the bell peppers and beef broth. Set the pressure to high for 25 minutes and lock the lid. Do a quick pressure release when you're done. Take off the lid and add the flour to make it thicker. Serve hot with chopped parsley on top.

Ethan Freeman

[rebeccaschinsky]

The chai spices and almond flavors in these Chai-Almond Thumbprint Cookies are a delicious combination. The tender almond-flour base, rich chai aroma, and fruity almond butter filling combine to make a delicious treat.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 2 chai tea bags contents only. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 teaspoon vanilla extract. 1/4 cup almond butter. 1/4 cup fruit preserves e.g. raspberry, apricot. 1/4 cup chopped almonds, for topping.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine almond flour, coconut flour, chai tea contents, cinnamon, cardamom, ginger, and cloves. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined and a dough forms. Roll the dough into small balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to create indentations in the center of each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Gently warm the almond butter and stir to soften it. Fill each indentation with a small amount of almond butter. Top each cookie with a small spoonful of fruit preserves and a sprinkle of chopped almonds. Allow the cookies to cool completely on a wire rack before serving.

Prep Time: 20 minutes

Cook Time: 10-12

Martin

[rebeccaschinsky]

This vegan vegetable ragu is a hearty and tasty dish made with healthy vegetables that are cooked in a rich tomato sauce. It's great for a cozy dinner, and you can easily change it up by adding your favorite vegetables.

Ingredients: 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 red bell pepper, diced. 1 zucchini, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz tomato sauce. 1 cup vegetable broth. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and garlic, saut until softened. Add diced carrots, celery, red bell pepper, and zucchini, cook until vegetables are tender. Stir in diced tomatoes, tomato sauce, vegetable broth, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer over low heat for 20-25 minutes, stirring occasionally. Once the ragu has thickened, serve hot, garnished with chopped fresh parsley. Enjoy your hearty vegan vegetable ragu!

Erin

[rebeccaschinsky]

Indulge in the perfect combination of sweet and salty with this Easy Salted Pretzel Chocolate Fudge. It's a simple treat that's sure to satisfy your cravings!

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 2 tablespoons unsalted butter. 1 teaspoon vanilla extract. 1 cup crushed pretzels. 1/2 teaspoon sea salt for topping.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted. Stir in the vanilla extract and crushed pretzels, mixing well. Pour the fudge mixture into the prepared baking pan and spread it evenly. Sprinkle the sea salt over the top of the fudge. Refrigerate for at least 2 hours, or until the fudge is firm and set. Using the parchment paper overhang, lift the fudge out of the pan and place it on a cutting board. Cut the fudge into squares or rectangles, as desired. Serve and enjoy! Store any leftover fudge in an airtight container in the refrigerator.

Martin T

[rebeccaschinsky]

This salad is great for a healthier lunch at work because it is cool and full of good things for you. It's a great meal choice because the Green Goddess dressing gives it a burst of flavor.

Ingredients: 2 cups mixed greens. 1/2 cup cucumber, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup avocado, cubed. 2 tablespoons sunflower seeds. 2 tablespoons feta cheese. 2 tablespoons Green Goddess dressing.

Instructions: Put the mixed greens, cucumber, cherry tomatoes, red onion, and avocado in a large bowl. Add feta cheese and sunflower seeds to the salad. Put Green Goddess dressing on top of it. Add everything to the bowl and mix it well. Have a great time with your Green Goddess Salad!

Lee

[rebeccaschinsky]

Combine the flavors of a quesadilla and a burger in this unique and tasty recipe. Perfect for a fun twist on burger night!

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/4 cup chopped cilantro. 1 tsp cumin powder. 1 tsp chili powder. Salt and pepper to taste. 4 large flour tortillas. 1 cup shredded cheddar cheese. 1 cup shredded lettuce. 1/2 cup diced tomato. 1/4 cup sour cream. Salsa for serving.

Instructions: Slice the onion and bell pepper and add them to a bowl. Add the chopped cilantro and mix them in. Add the cumin powder, chili powder, salt, and pepper. Four burger patties should be made from the mixture. Get a grill or grill pan hot, but not too hot. To get the burger patties to the doneness you like, grill them for about 4 to 5 minutes on each side for medium-rare. As the food is almost done cooking, put a flour tortilla on the grill and cover one half of it with shredded cheddar cheese. Put the tortilla on the grill and melt the cheese on it. Take the tortilla off the grill and put a burger patty that has been cooked on one side of it. Add more cheddar cheese shreds, diced tomato, lettuce shreds, and sour cream to the top of the burger patty. To make a quesadilla-style burger, fold the tortilla in half and place it over the burger patten. Do it again with the rest of the tortillas and burger patties. Sauce for the Quesadilla Burgers should be on the side. Have fun with your tasty fusion burger!

Kale

[rebeccaschinsky]

These flourless pumpkin muffins are a delicious and nutritious treat for those following the THM or Low Carb lifestyle. They are moist, flavorful, and perfect for a guilt-free snack or breakfast.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened almond milk. 1/4 cup erythritol or your preferred THM/Low Carb sweetener. 2 large eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp salt. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 ?F 175?C and put paper liners in a muffin tin. Add the pumpkin puree, almond flour, coconut flour, almond milk, and erythritol or any other sweetener of your choice to a mixing bowl. Combine well. To the bowl, add the vanilla extract, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. Stir the ingredients together until they are well mixed and a smooth batter forms. Fill up each muffin tin cup about two thirds of the way to the top with batter. Put the muffins in an oven that has already been heated for 20 to 25 minutes, or until a toothpick inserted into one comes out clean. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Have fun with your pumpkin muffins!

Eli Graham

[rebeccaschinsky]

These Oreo Pudding Pops are a delicious frozen treat that combines the classic tastes of chocolate pudding and Oreo cookies.

Ingredients: 1 package instant chocolate pudding mix. 2 cups cold milk. 1 cup crushed Oreo cookies. 1 cup whipped cream.

Instructions: In a bowl, whisk together the chocolate pudding mix and cold milk until smooth. Fold in crushed Oreo cookies and whipped cream until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until firm. Remove from molds and enjoy!

Stanley Sawyer