Almond Butter Mousse Strawberry Parfaits

These Almond Butter Mousse Strawberry Parfaits are a delightful vegan treat perfect for any occasion. Creamy almond butter mousse pairs beautifully with fresh strawberries, creating a harmonious blend of flavors and textures. Topped with crunchy granola, it's a dessert you'll want to make again and again!

Ingredients:

• 1 cup almond butter
• 1 can coconut cream, chilled
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 pint fresh strawberries, sliced
• Granola, for topping

Instructions:

Put almond butter, coconut cream that has been chilled, maple syrup, and vanilla extract in a bowl

Mix the ingredients together until they are smooth and creamy

In parfait glasses, layer the strawberry slices on top of the almond butter mousse

Put another layer on top of the last one until the glasses are full

Granola on top will give it extra crunch

Put it in the fridge for at least 30 minutes before you serve it

Have fun with your delicious strawberry almond butter mousse parfaits!

Mustard Roasted Potatoes

The tangy mustard and fragrant garlic in these mustard-roasted potatoes give them a lot of flavor. They taste great with any meal and make a great side dish.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons whole grain mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

Preheat the oven to 400F 200C

In a bowl, mix together olive oil, whole grain mustard, minced garlic, dried thyme, salt, and black pepper

Add the halved baby potatoes to the bowl and toss until evenly coated with the mustard mixture

Spread the potatoes in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown, stirring halfway through

Once roasted, remove from the oven and garnish with chopped fresh parsley before serving

Jumbo Blueberry Muffins

These jumbo blueberry muffins are incredibly moist and bursting with fresh blueberries. They are easy to make and perfect for a delicious breakfast or snack.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 1 tbsp all-purpose flour for coating blueberries

Instructions:

Preheat your oven to 350F 175C and line a jumbo muffin tin with paper liners

In a medium-sized bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt

Set aside

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream

Begin and end with the dry mixture, mixing until just combined

In a separate small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them

This helps prevent the blueberries from sinking to the bottom of the muffins during baking

Gently fold the coated blueberries into the muffin batter

Divide the batter evenly among the jumbo muffin cups, filling each about 2/3 full

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely

Enjoy your jumbo blueberry muffins!

Slow Cooker Cheesy Scalloped Potatoes With Ham

This slow cooker recipe makes a hearty and comforting meal that pretty much cooks itself. It has tender scalloped potatoes, savory ham, and gooey cheese. On busy days, when you want a tasty home-cooked meal with little work, this is perfect.

Ingredients:

• 6 large potatoes, thinly sliced
• 2 cups diced ham
• 1 onion, thinly sliced
• 2 cups shredded cheddar cheese
• 1 can 10
• 75 oz condensed cream of mushroom soup
• 1 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh parsley for garnish optional

Instructions:

In a bowl, mix together cream of mushroom soup, milk, garlic powder, salt, and pepper

Layer half of the potatoes, ham, onion, and cheese in the slow cooker

Pour half of the soup mixture over the layers

Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top

Cover and cook on low for 6-8 hours or until potatoes are tender and cooked through

Garnish with chopped parsley before serving, if desired

Japanese Curry Nachos

Japanese curry-flavored nachos with a fusion twist. These nachos are a tasty and distinctive snack or appetizer because they are stuffed with cooked rice, curry sauce, chicken, vegetables, and cheese.

Ingredients:

• 2 cups cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup cooked chicken, diced
• 1/2 cup cooked vegetables carrots, potatoes, and peas, diced
• 1/4 cup Japanese curry sauce store-bought or homemade
• 1/4 cup sour cream
• 1/4 cup diced tomatoes
• 2 tablespoons chopped green onions
• 1 teaspoon vegetable oil
• Salt and pepper to taste

Instructions:

Set the oven temperature to 175C 350F

To make the base layer for your nachos, evenly distribute the cooked rice on a baking sheet

Heat the vegetable oil in a small saucepan over medium heat

Add the veggies and diced chicken

Saut them until they are nicely browned and thoroughly heated

Evenly distribute the Japanese curry sauce by drizzling it over the rice

Over the rice and curry sauce, scatter the sauted chicken and veggies

Evenly distribute the shredded cheddar cheese on top of the mixture

After preheating the oven, place the baking sheet inside and bake for ten to fifteen minutes, or until the cheese is bubbling and melted

After taking the nachos out of the oven, allow them to cool slightly

Pour sour cream, chopped green onions, and diced tomatoes over the nachos

To taste, add salt and pepper for seasoning

While the Japanese curry nachos are still hot, serve them and enjoy!

Grilled Beef Burger

This recipe delivers juicy and flavorful grilled beef burgers, perfect for your BBQ gatherings. The simple seasoning enhances the natural beef flavors, and you can customize the toppings to suit your preferences.

Ingredients:

• 1 lb ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 hamburger buns
• Optional toppings: lettuce, tomato, onion, cheese, pickles, condiments

Instructions:

Preheat grill to medium-high heat

In a mixing bowl, combine ground beef, salt, pepper, garlic powder, and onion powder

Mix well

Divide the beef mixture into 4 equal portions and shape each into a patty

Place the patties on the preheated grill and cook for 4-5 minutes per side, or until desired level of doneness is reached

During the last minute of cooking, toast the hamburger buns on the grill until lightly browned

Assemble the burgers by placing each patty on a bun and adding desired toppings

Serve immediately and enjoy!

Chicken & Mango Tortilla Bowls

These Chicken & Mango Tortilla Bowls are a delightful mix of flavors and textures, combining tender spiced chicken with sweet mango salsa, crispy tortilla strips, creamy avocado, and refreshing lettuce.

Ingredients:

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 mango, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup chopped cilantro
• 4 small tortillas, sliced into strips
• 1 cup cooked rice
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions:

In a skillet, heat olive oil over medium heat

Add diced chicken breasts and season with cumin, chili powder, salt, and pepper

Cook until chicken is fully cooked and slightly browned, about 8-10 minutes

In a large bowl, combine diced mango, red bell pepper, red onion, and chopped cilantro

In another skillet, heat some olive oil over medium-high heat

Add tortilla strips and cook until crispy, about 2-3 minutes

Remove from heat and set aside

To assemble the bowls, divide cooked rice among four bowls

Top with cooked chicken, mango salsa, shredded lettuce, crispy tortilla strips, and sliced avocado

Serve with lime wedges for squeezing over the bowls

Enjoy!