Lebkuchen Bars

 

Ingredients

• 1/2 cup brown sugar, packed
• 1/2 cup honey
• 1/3 cup granulated sugar
• 3 tablespoons unsalted butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 egg
• 2 tablespoons fresh orange juice
• 1 teaspoon fresh orange zest
• 1 1/2 teaspoons vanilla
• 1/2 cup sliced almonds

Icing

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon vanilla

How To Make Lebkuchen Bars

1. Note: dough will need to chill for 6-8 hours. Plan ahead!
2. In a medium sized saucepan, combine brown sugar, honey, granulated sugar, and butter. Bring mixture just to a simmer over medium heat, stir until sugar is fully dissolved, then remove from heat.
3. In a large bowl, sift together flour, baking soda, cinnamon, and ginger.
4. Once honey mixture has cooled, add egg, orange juice, zest, vanilla, to the cooled honey then fold in almonds. Spoon mixture into the dry ingredients and mix until just combined.
5. Cover dough with plastic wrap directly on the surface of the dough (to prevent drying) and refrigerate for 6-8 hours or overnight.
6. When ready to bake, allow dough to rest at room temperature for 30 minutes.
7. Preheat oven to 350 degrees F and line a 9×9-inch baking dish with parchment paper, then lightly grease.
8. Transfer dough to the prepared baking dish and use a greased spatula to press into a flat layer (dough will be sticky).
9. Bake for 25-30 minutes or until an inserted toothpick comes out clean.
10. As bars bake, prepare the icing. Mix all icing ingredients in a small bowl until no lumps remain.
11. Cool baked bars for 5-10 minutes, then spread icing over the top.
12. Allow bars to fully cool at room temperature and icing to set before slicing.
13. Store cooled bars in an airtight container at room temperature. They’re best enjoy a few days after baking!

Chocolate Pecan Turtle Clusters

 

Anyone that knows me knows I LOVE and make The Best Chocolate Pecan Turtle Clusters. Just the combination of the pecan clusters mixed with creamy caramel and chocolate and a light sprinkling of coarse salt makes me shudder with anticipation just thinking about it!

 

INGREDIENTS

2 1/2 cup pecan halves

1 stick butter butter

1 packed cup brown sugar

1/2 cup light corn syrup

3/4 cup + 2 tablespoons sweetened condensed milk

1/2 teaspoon vanilla

1 12 ounce package milk chocolate chips

1/2 teaspoon shortening

 

How to Make Chocolate Pecan Turtle Clusters

In a large skillet, toast the pecans over medium high heart for a few minutes.

Line 2 large baking sheets with parchment paper and spray with nonstick cooking spray.

Arrange the toasted pecans in groups of 3 leaving about an inch of space between each group. Set aside.

In a medium saucepan, melt the butter over medium-high heat.

Stir in the brown sugar, corn syrup, and sweetened condensed milk. Cook and stir continuously until it reaches 235-240F on a candy thermometer.

Remove from heat and stir in the vanilla.

Drizzle about 1/2 tablespoon of caramel over each cluster, set aside.

Fill a pot about 1/4 of the way with water, and fit with a bowl that wont touch the bottom of the pot to create a double boiler.

Heat the pot over medium heat.

After letting it heat up for a few minutes, start to stir the chocolate chips until they are fully melted and smooth.

Stir in the shortening and spoon about 1/2 tablespoon on the top of each cluster.

Once the chocolate has cooled serve immediately or store in an airtight container with parchment paper between each layer of clusters.

cheesy beef puff pastry pockets

 

Ingredients (8 pieces)

• 2 sheets puff pastry, thawed
• 300 g ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tbsp chopped green onions
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp cumin (optional)
• 1 tbsp oil
• 1 egg yolk + 1 tsp milk (for brushing)

 Instructions

1. Cook the filling
   
   Heat oil in a pan, sauté onion until soft. Add garlic and beef. Cook until browned.
   Season with salt, pepper, paprika, and cumin. Let cool slightly.
2. Prepare the pastry
   Cut each puff pastry sheet into 4 rectangles.
3. Fill
   Add beef mixture + cheese + green onions on one side of each rectangle.
4. Fold & seal
   Fold over, seal edges with a fork.
5. Brush
   Brush tops with egg wash for a shiny golden finish.
6. Bake
   Bake at 200°C (400°F) for 18–22 minutes until golden and puffed.

 Serving Ideas

• With garlic sauce
• With ketchup or chili sauce
• As party snacks
• For dinner with salad

 Variations

• Add mushrooms
• Use chicken instead of beef
• Add jalapeños for spicy version

Garden Vegetable Spread

 

Sometimes the simplest recipes end up being the best recipes, and this Homemade Garden Vegetable Spread is a perfect example. Fresh, crunchy veggies blended into creamy, tangy cream cheese– kind of perfection if you ask us. It’s an easy way to earn those bonus points when setting out a brunch table of bagels and breakfast goodies, it feels like you went the extra mile. Best of all, it comes together in just minutes and requires only a handful of simple ingredients. Who’s the hostess with the mostess? It’s you!

INGREDIENTS

2 (8 oz) packages cream cheese, room temperature

¼ cup chopped carrots

½ cup chopped celery

2 green onions, chopped

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon onion powder

How to Make Garden Vegetable Spread

Add carrots, celery, and green onion to a food processor and pulse a few times until veggies are in small bits, but not a paste.

In a medium size bowl add cream cheese, pulsed veggies, salt, garlic powder, and onion powder. Mix until well combined.

Spoon spread into an airtight container or jar and chill for 1-2 hours before serving.

Keep spread refrigerated and use within 7-10 days.

Vegetable Omelet Muffins for Kids Recipe

 

Ingredients:

6 large eggs (provides protein and helps bind everything together)

Veggies:

1 small onion, finely chopped

1 green chili, finely chopped (optional for a milder flavor)

1 small carrot, finely chopped

1/2 cup sweetcorn

Optional: chopped bell peppers, broccoli florets, cherry tomatoes

2 tablespoons coriander leaves, chopped (substitute with parsley or chives if preferred)

1/2 cup mozzarella cheese, shredded (can use cheddar or another type of shredded cheese)

Seasonings:

Salt to taste

Black pepper to taste

Instructions:

Preheat the Oven:

1. Preheat your oven to 180°C (350°F).
2. Grease a muffin tin with or line with muffin cups.

Prepare the Veggies:

Finely chop the onion, green chili (if using), carrot, and any other vegetables you are adding.

Mix the Eggs:In a large mixing bowl, crack the 6 eggs and beat them well.

Add the finely chopped veggies, sweetcorn, and chopped coriander leaves to the eggs.

Season with salt and black pepper to taste.

Mix in the shredded mozzarella cheese.

Fill the Muffin Tin:

1. Pour the egg and veggie mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake:

1. Bake in the for 20-25 minutes, or until the muffins are set and golden brown on top.

Serve:

1. Allow the muffins to cool slightly before removing them from the tin.
2. Serve warm and enjoy!

Serving Suggestions:

• Serve these omelet muffins with a side of fresh fruit for a complete breakfast.
• They also make a great addition to lunchboxes or can be enjoyed as a healthy snack.

Cooking Tips:

• Feel free to customize the veggies based on your child’s preferences.
• To make the muffins extra fluffy, you can add a splash of milk or cream to the egg mixture.
• Make sure to finely chop the vegetables to ensure they cook through evenly.

Nutritional Benefits:

• Eggs provide high-quality protein and essential vitamins.
• Vegetables add fiber, vitamins, and minerals.
• Cheese offers calcium and additional protein.

Dietary Information:

• Vegetarian: This recipe is vegetarian.
• Dairy-Free: It can be made dairy-free by using a dairy-free cheese substitute.

Storage:

• Refrigeration: Store any leftovers in an in the  for up to 3 days.
• Freezing: These muffins freeze well. Store in an or freezer bag for up to 1 month. Reheat in the microwave or oven before serving.

Enjoy!

Alabama Firecrackers

 

Ingredients:

 

– 1 12 oz. box of crackers – saltine or ritz style

 

– ¾ cup olive oil

 

– 2 tbsp. Italian seasoning

 

– 3 tbsp. chili flakes

 

Instructions:

 

– Empty the crackers into a large Ziploc bag and pour in the olive oil. Coat the crackers with the oil, then add the spices.

 

– Seal the bag and shake it, turning it over and over until all the crackers are coated evenly.

 

– Leave the sealed bag at room temperature overnight, turning it over every so often.

 

– Serve with a creamy dip if you like.

 

– These will stay fresh, sealed at room temperature, for up to a week.

HUGE POT of Chilli At Home

 

HUGE POT of Chilli At Home

Ingredients:

1 pound ground beef (or turkey/chicken for variation)

2 cans of beans (pinto, black, kidney, or white beans, your choice!)

2 tablespoons olive oil

1 cup chopped bell peppers (vary colors for a vibrant presentation)

1/2 cup chopped onions (diced finely for those who prefer milder taste)

2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)

2 cans (28 ounces each) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin powder

1 tablespoon fresh cilantro, chopped

Hot sauce, to taste

Salt and pepper, to taste

Step by Step:

In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.

Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.

Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.

Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.

Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.

Irresistible Caramel Chocolate Crunch Bars Recipe

 

Here we are, embarking on an exciting culinary journey! Today, we’re going to explore the realm of sugary treats with a recipe that will surely satisfy your sweet tooth. Make these irresistible caramel chocolate crunch bars right now!

Hey there!
These Caramel Chocolate Crunch Bars will quickly become your go-to snack if you like foods that combine sweet and salty flavors. The buttery, creamy caramel flavor, the deep, sweet chocolate flavor, and the pleasant crunch of a well-baked crust come together in this delicacy. With its humble beginnings as a beloved dish at many a potluck, this recipe has been fine-tuned and is now prepared to be enjoyed by you.

The ezoic
The very first time I prepared these bars, I served them during a family reunion. In a matter of minutes, they were gone, and everyone wanted the recipe. Surprisingly simple to prepare, it is sure to be a hit with any number of people. Get ready to be enchanted as we make these delicious treats.

What You Need:

What you’ll need to whip up this cozy dish is:

2 cups of AP flour
a half cup of brown sugar
Melted unsalted butter, measuring 1 cup
a quarter cup of caramel sauce
1/2 cup chopped chocolate
1/2 cup of optionally chopped nuts
1⁄2 a cup of crunchy chocolate
For those who prefer nut-free choices or who must avoid gluten, feel free to use sunflower seeds or gluten-free flour in place of the nuts. With each adjustment, the taste and consistency take on a new dimension.

If you want to make some irresistible caramel chocolate crunch bars at home, here are the steps:

Set the oven temperature to 350°F, or 175°C.
Blend the flour, brown sugar, and melted butter in a bowl until well blended.
Put the crust in a greased baking dish by pressing the mixture into the bottom.
Lightly brown the crust in the oven, about 10 to 12 minutes.
As soon as the crust comes out of the oven, drizzle the caramel sauce all over it.
After the caramel layer is in place, evenly distribute the chopped nuts and chocolate bits.
Put it back in the oven and bake it for another 10 minutes, or until the chocolate melts and the caramel bubbles.
After taking it out of the oven, top it with the chocolate chips. After a little while, you may spread them out with a spatula if you want.
Before cutting the bars into squares, make sure they cool completely.
Practical Advice
For perfect squares every time, let the bars cool completely before cutting.
To hasten the chilling process, place the bars in the refrigerator if you are in a rush.
Recipe Advice
Use premium chocolate and caramel sauce to bring forth the best taste. When making the crust, a food processor might be useful for combining the ingredients uniformly. Before baking, sprinkle some sea salt over the caramel layer for a saltier touch.

Some suggestions for serving Ezoic
When topped with vanilla ice cream or whipped cream, these bars are really delicious. These are perfect for a chilly night in with a mug of coffee or cocoa.

Facts Regarding Nutrition
Because of their richness and satisfyingness, these bars should be enjoyed in moderation. The combination of tastes and textures in each dish is really mouthwatering.

Typical Serving Size and Other Nutrient Details
This has 320 calories.
Calories: 45g
Total protein content: 3 grams
Body fat: 18 grams
Full Fat: 10 grammes
One gram of polyunsaturated fat
Unsaturated Fat: 5 grams
Level of Trans Fat: 0g
Blood cholesterol level: 35 milligrams
Sodium: 150 mg
Sodium: 100 milligrams
Two grams of fiber
About 30 grams of sugar
Provitamin A: 500 international units
Zero milligrams of vitamin C
Magnesium: 40 milligrams
Iron dosage: 1.5 milligrams
As a fast and convenient snack, these bars are great for when you need a little energy boost. As part of your recommended daily allowance of nutrients, the chocolate and caramel provide antioxidants and minerals.

Preservation and Excess Food
Keep the bars fresh and tasty for up to a week by storing them in the fridge in an airtight container.

Ï Ezoic Reheat: You may eat them cold or let them to soften at room temperature for a little while. If you want to reawaken the delicious caramel flavor, you may microwave them for a short period of time.

Delicious Turkey and Stuffing Balls

 

INGREDIENTS:

Two cups of finely chopped leftover turkey
Two cups of the remaining stuffing
One beaten egg (to aid in binding the mixture)
1/4 cup of optional turkey gravy (for added flavor to the mixture)
One-fourth cup of breadcrumbs, optional for texture
To taste, add salt and pepper.
Spray with olive oil (for air-frying or baking)

INSTRUCTIONS:

1. Preheat Your Oven or Air Fryer

Set the temperature of your air fryer to 350°F (180°C) or your oven to 375°F (190°C). This guarantees that the stuffing balls and turkey will remain moist on the inside while becoming crispy and golden on the outside.

2. Combine the Elements
   In a big bowl, combine your leftover turkey and stuffing. To moisten the stuffing, add a small amount of gravy if it seems dry. In order to help the mixture stick together, stir in the beaten egg. You can add breadcrumbs to help absorb moisture if the mixture seems overly moist.

To taste, add salt and pepper for seasoning. You are free to add any other seasonings you choose. Sage, thyme, or a small pinch of garlic powder are a few excellent substitutes.

3. Form the Concoction into Balls

After the mixture is well blended, mold it into little balls the size of a golf ball using your palms. Feel free to change the size to suit your preferences if you like larger or smaller bites.

4. Prepare the stuffing balls and turkey.
   Turkey balls that are baked in the oven should be put on a baking sheet that has been prepared and lightly sprayed with olive oil. Bake for 20 to 25 minutes, or until well cooked and browned.

Place the turkey balls in the air fryer basket and lightly mist them with oil. Cook, shaking the basket halfway through to ensure equal browning, for approximately 15 minutes.

You may also pan-fry these balls for an extra crispy finish. The balls should be fried in hot olive oil for two to three minutes on each side, or until crisp and golden brown.

5. Accompany with Cranberry Sauce or Gravy.
   Serve the stuffing balls and turkey with your preferred dipping sauces once they’re cooked. These flavorful morsels pair well with turkey gravy, cranberry sauce, or even a little honey mustard.

Cozy Crockpot Cabbage Soup

 

CABBAGE SOUP 

This is one of my favorite quick-and-easy recipes—perfect for beginners and always comforting! 

Cozy Crockpot Cabbage Soup

Ingredients

1 medium head cabbage, chopped

1 lb ground beef (or turkey)

3–4 carrots, sliced

1 onion, chopped

2–3 celery stalks, chopped

1 can diced tomatoes (14–28 oz)

4 cups beef broth

2 cloves garlic, minced

Salt, pepper, Italian seasoning to taste

Instructions

1. Brown meat in a skillet with garlic; drain.

2. Add cabbage, carrots, celery, onion, tomatoes, and broth to the slow cooker.

3. Stir in the cooked meat and seasonings.

4. Cook 6–8 hours on LOW or 4 hours on HIGH until veggies are tender.

5. Stir, taste, season—serve warm!