Salad Wars

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A homemade blueberry pie with lattice top, made from fresh or frozen berries.

Lattice Top Blueberry Pie with Fresh or Frozen Berries

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These muffins are a great way to enjoy the tasty mix of tart cranberries and crunchy pecans. Pairing them with a hot cup of coffee makes them the perfect holiday breakfast food.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup chopped pecans. 1/2 cup dried cranberries. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1/4 cup plain yogurt. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 egg. 1 tsp vanilla extract. Zest of 1 orange.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large bowl, combine the flour, sugar, pecans, dried cranberries, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, milk, yogurt, egg, vanilla extract, and orange zest. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve these delicious cranberry pecan muffins as a festive breakfast treat with a mug of hot coffee!

Prep Time: 15 minutes

Cook Time: 20 minutes

Potpourri Promenade

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This Quinoa Buddha Bowl is a colorful and nutritious meal packed with protein, fiber, and essential nutrients. It's easy to make, customizable with your favorite vegetables, and topped with a creamy tahini dressing for extra flavor.

Ingredients: 1 cup quinoa, rinsed. 2 cups water or vegetable broth. 1 tablespoon olive oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup broccoli florets. 1 cup sliced carrots. 1 cup shredded red cabbage. 1 avocado, sliced. 1/4 cup tahini. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 clove garlic, minced. Juice of 1 lemon. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a medium saucepan, bring the water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes or until water is absorbed and quinoa is fluffy. In a large skillet, heat olive oil over medium heat. Add bell peppers, broccoli, and carrots. Cook for about 5-7 minutes or until vegetables are tender-crisp. In a small bowl, whisk together tahini, soy sauce, maple syrup, garlic, lemon juice, salt, and pepper to make the dressing. To assemble the bowls, divide cooked quinoa among serving bowls. Top with sauted vegetables, shredded cabbage, avocado slices, and fresh cilantro. Drizzle with tahini dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

The Life of Bunni

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Refreshing and colorful, this creamy basil mozzarella salad is the perfect light lunch or side dish.

Salad Recipe - Basil Leaves, Peppers, Mozzarella and Tomato Salad

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Deliciousness of this Vegan Cookie Dough Pie, made with plant-based ingredients for a guilt-free treat.

Vegan Cookie Dough Pie

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These shrimp tacos are packed with fresh ingredients and make an excellent weeknight meal. Every time, the combination of juicy shrimp, crunchy red cabbage, creamy avocado, and sweet tomatoes is a winner.

Instructions: In a large mixing bowl, combine the olive oil, lime juice, cilantro, salt, and pepper. Toss in the shrimp to coat. Allow for a 10-minute marinade. Melt butter in a large skillet over medium-high heat. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Warm the tortillas for 1 minute per side in a skillet over medium heat. Divide the red cabbage, avocado, and tomatoes among the warm tortillas to make the tacos. Serve immediately with the cooked shrimp on top.

Shrimp Tacos with Red Cabbage, Tomatoes and Avocado

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Enjoy the flavors of a classic gyro in burger form. These Gyro Burgers are made with a blend of ground beef and lamb, seasoned with Mediterranean spices, and topped with refreshing tzatziki sauce, tomatoes, and red onions.

Ingredients: 1 lb ground beef. 1/2 lb ground lamb. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp ground cumin. Salt and pepper to taste. 4 burger buns. Tzatziki sauce. Sliced tomatoes. Sliced red onions. Lettuce leaves.

Instructions: Put breadcrumbs, chopped onion, minced garlic, dried oregano, ground cumin, salt, and pepper in a bowl. Then add ground beef and ground lamb. Combine well. Four burger patties should be made from the meat mixture. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked on a grill or stove for four to five minutes on each side, or until they are done the way you like them. Warm the burger buns up on the grill or in a toaster until they are just barely browned while the burgers are cooking. On the bottom half of each bun, spread a lot of tzatziki sauce. After the sauce, put a lettuce leaf on top of it and then a burger patty. Put red onions and tomato slices on top of each patty. To finish the burger, put the top half of the bun on top of the toppings. Enjoy your tasty Gyro Burgers while they're still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Club Termini

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Delightful blend of flavors with this Sweet and Sour Cranberry Salad recipe featuring baby carrots glazed in honey and orange, mixed greens, almonds, feta cheese, and dried cranberries.

Honey & Orange Glazed Baby Carrots Salad

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Beat the summer heat with this Tropical Peppermint Cocktail. The perfect blend of cool peppermint, sour lime, and strong vodka for a seriously refreshing drink.

Peppermint Simple Syrup Knead to Cook Cocktail

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Baked vanilla glazed doughnuts. Grab the recipe now.

Baked Vanilla Glazed Doughnuts

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Exquisite flavors of Belgium with these delightful waffles topped with strawberry and pistachio ice cream. Perfect for a special weekend treat.

Belgium Waffles with Strawberry and Pistachio Ice Cream Recipe

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A flavorful and filling crock pot recipe with ham and tender white beans. Ideal for a cozy dinner on a chilly day.

Ingredients: 1 lb dried white beans. 1 lb ham, diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups water. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Rinse and sort the dried white beans. In a crock pot, combine white beans, diced ham, chopped onion, minced garlic, chicken broth, water, dried thyme, dried rosemary, salt, and pepper. Stir well to combine ingredients. Cover and cook on low for 8 hours or until beans are tender. Before serving, taste and adjust seasonings if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

Alissa Not Just Apples

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These shrimp burgers are bursting with flavor and are a delightful alternative to traditional beef burgers. The shrimp patties are seasoned with garlic, parsley, and Old Bay seasoning, giving them a savory and zesty taste. Grilling the patties adds a smoky char that enhances the overall flavor of the burger. Serve with your favorite burger toppings for a satisfying seafood meal!

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 tablespoon lemon juice. 1 teaspoon Old Bay seasoning. Salt and pepper to taste. 4 burger buns. Lettuce leaves, tomato slices, and sliced red onion for serving.

Instructions: In a food processor, pulse the shrimp until finely chopped. Transfer chopped shrimp to a bowl and add breadcrumbs, mayonnaise, garlic, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix until well combined. Form the shrimp mixture into 4 equal-sized patties. Heat a grill or grill pan over medium heat. Grill the shrimp patties for 3-4 minutes on each side, or until cooked through. Toast the burger buns on the grill for 1-2 minutes. Assemble the burgers by placing a shrimp patty on each bun bottom, then topping with lettuce, tomato slices, and red onion. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

Nico

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Exquisite blend of peanut butter and banana with these delectable macarons by I Sugar Coat It. Satisfy your sweet tooth in style.

Peanut Butter Banana Macarons - I Sugar Coat It!

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Tender baby shells are tossed with rich butter roasted tomato sauce, then topped with creamy ricotta.

Baby Shells with Butter Roasted Tomato Sauce & Fresh Ricotta Clara Persis

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Holiday treat with this Coconut Eggnog Latte. Creamy and delicious, perfect for winter nights.

Coconut Nog Latte

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Flavors of fall with this Harvest Charcuterie featuring a delightful blend of olives, figs, pears, and grapes. Perfect for your autumn gatherings.

Fall Harvest Charcuterie with Olives, Berries, Figs, Pears, Grapes and Jams Recipe