Ingredients:

• 6 large eggs


• 1/2 cup milk


• 1 cup shredded cheese cheddar or your choice


• 1/2 cup diced bell peppers


• 1/2 cup diced onions


• 1/2 cup diced tomatoes


• 1/4 cup chopped fresh spinach


• Salt and pepper to taste


• Cooking spray or oil for greasing muffin tin

Instructions:

In a bowl, whisk together eggs and milk until well combined

Add shredded cheese, bell peppers, onions, tomatoes, and chopped spinach to the egg mixture

Stir until ingredients are evenly distributed

Season with salt and pepper to taste

Grease the muffin tin with cooking spray or oil to prevent sticking

Pour the egg mixture into the muffin tin, filling each cup about 3/4 full

Place the trivet in the Instant Pot and add 1 cup of water

Carefully place the filled muffin tin on the trivet

Close the Instant Pot lid and set the vent to the sealing position

Select the 'Pressure Cook' or 'Manual' setting and cook on high pressure for 8 minutes

Once the cooking cycle is complete, allow natural pressure release for 5 minutes, then manually release any remaining pressure

Carefully remove the muffin tin from the Instant Pot and let the frittata muffins cool for a few minutes before serving

Ingredients:

• 2 cups all-purpose flour


• 1 cup unsalted butter, softened


• 8 oz cream cheese, softened


• 1/4 tsp salt


• 1/4 cup granulated sugar


• 1 tsp vanilla extract


• 1/2 cup fruit preserves apricot, raspberry, etc




• Powdered sugar, for dusting

Instructions:

Softened butter and cream cheese should be mixed together in a bowl until the mixture is smooth

Salt, sugar, and vanilla extract should be added

Mix until everything is well combined

Mix in the flour slowly as you add it to make a soft dough

Make two discs out of the dough, cover them with plastic wrap, and put them in the fridge for at least an hour

Set the oven to 350F 175C and heat it up

Roll out one disc of dough to about 1/8 inch thick on a floured surface

Square or circle the dough into pieces about 2 inches across

In the middle of each square, put a small amount of fruit preserves

The corners or edges of the dough should be folded towards the middle

This will partially cover the fruit preserves

Place the cookies with the filling on a baking sheet lined with parchment paper

After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

If the cookies are still warm, you can sprinkle them with powdered sugar

Do the same thing again with the second piece of dough and any preserves that are left over

Serve these tasty Polish Kolaczki cookies and enjoy them!

Ingredients:

• 2 ripe bananas


• 1 cup gluten-free rolled oats


• 1/2 cup unsweetened almond milk

Instructions:

Preheat your waffle iron according to manufacturer's instructions

In a blender, combine the ripe bananas, gluten-free rolled oats, and unsweetened almond milk

Blend until smooth

Pour the batter onto the preheated waffle iron, spreading it evenly

Close the waffle iron and cook until golden and crisp, about 5-7 minutes

Carefully remove the waffles from the iron and serve warm with your favorite toppings

Ingredients:

• 1 whole chicken, cut into pieces


• 2 tablespoons vegetable oil


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 tablespoon ginger, grated


• 1 teaspoon ground coriander


• 1 teaspoon ground cumin


• 1 teaspoon ground turmeric


• 1 teaspoon chili powder


• 1 cup coconut milk


• 1 tomato, chopped


• Salt to taste


• Fresh cilantro leaves for garnish

Instructions:

In a big pan, heat the oil over medium-low heat

Put in the ginger, garlic, and onions

Cook the onions until they get soft

Put in the chicken pieces and cook them until all sides are browned

Add the chili powder, coriander, cumin, and turmeric, and mix them in

Do this for two minutes

Add the chopped tomato and coconut milk

Add salt

Put a lid on top and cook on low heat for 30 minutes, or until the chicken is fully cooked

Add cilantro leaves as a garnish before serving

Ingredients:

• 2 oz silver tequila


• 1 oz triple sec


• 1 oz fresh lime juice


• 1/2 oz simple syrup


• 6 fresh blackberries


• Ice cubes


• Salt optional, for rimming


• Lime wedge for garnish

Instructions:

In a shaker, muddle blackberries

Add tequila, triple sec, lime juice, simple syrup, and ice cubes to the shaker

Shake well until chilled

If desired, rim the glass with salt by running a lime wedge around the rim and dipping it into salt

Strain the mixture into a salt-rimmed glass filled with ice

Garnish with a lime wedge and a few blackberries

Serve and enjoy!

Ingredients:

• 2 lbs pork shoulder, diced


• 1 cup hominy, drained


• 1 onion, chopped


• 4 cloves garlic, minced


• 1 can diced tomatoes


• 1 jalapeo, sliced


• 2 tbsp tequila


• 1 lime, juiced


• 1 tsp cumin


• 1 tsp oregano


• 6 cups chicken broth


• Salt and pepper to taste


• Fresh cilantro, chopped for garnish

Instructions:

Over medium-low heat, brown the pork shoulder in a large pot

Saut the garlic and onions until they smell good

Add the oregano, cumin, lime juice, and tequila and mix well

Add the chopped tomatoes, hominy, and jalapeo slices

Bring to a boil with chicken broth, then lower the heat and let it cook for 45 minutes

Add pepper and salt to taste

Serve hot with fresh cilantro on top

Ingredients:

• 2 cups peeled and diced Yukon gold potatoes


• 1/2 cup diced carrots


• 1/4 cup nutritional yeast


• 1/4 cup olive oil


• 1/4 cup water


• 1 tablespoon lemon juice


• 1 teaspoon onion powder


• 1 teaspoon garlic powder


• 1 teaspoon smoked paprika


• Salt to taste


• 1 tablespoon tapioca starch or arrowroot powder


• 1 tablespoon tomato paste


• 1 tablespoon pickled jalapenos optional

Instructions:

As the carrots and potatoes get soft, about 10 to 15 minutes, put them in a pot of water

After the carrots and potatoes are cooked, drain them and put them in a blender

In a blender, put in the lemon juice, onion powder, garlic powder, smoked paprika, salt, tapioca starch or arrowroot powder, and tomato paste

Also add the nutritional yeast

To make it smooth and creamy, scrape down the sides of the bowl as needed

If you want to add more flavor, you can add pickled jalapenos and blend again until they are fully mixed in

Put the queso in a saucepan

Heat it over medium-low heat and stir it often for about 5 minutes, or until it gets thicker

It goes well with tortilla chips and is also great on nachos or tacos

Ingredients:

• 1 box strawberry cake mix


• 1 cup water


• 1/3 cup vegetable oil


• 3 eggs


• 1 cup sliced strawberries


• 1/2 cup powdered sugar optional, for garnish

Instructions:

Put the eggs, water, vegetable oil, and strawberry cake mix in a mixing bowl

Mix everything together well

Use cooking spray to grease the inside of the slow cooker

Set the slow cooker on low and add the cake batter

Spread the strawberry slices out evenly on top of the batter

Take the lid off and set the heat to low

Cook for three to four hours, or until a toothpick stuck in the middle comes out clean

After the cake is done, let it cool down a bit before you serve it

For extra sweetness, you can sprinkle powdered sugar over the top of the cake before serving

Ingredients:

• 2 cups all-purpose flour


• 1 tablespoon granulated sugar


• 1 tablespoon baking powder


• 1 teaspoon salt


• 1/2 cup 1 stick cold unsalted butter, cubed


• 3/4 cup cold whole milk

Instructions:

For 5 minutes, heat your air fryer up to 375F 190C

Put the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl and mix them together

Mix the cold butter cubes into the dry ingredients

You can use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture looks like big crumbs

Add the cold whole milk and mix it in until a dough forms

Don't mix the dough too much; it should still be a little sticky

Spread the dough out on a surface that has been lightly dusted with flour

Knead it a few times until it comes together

Cut the dough into biscuit shapes with a biscuit cutter after rolling it out to a thickness of about 1/2 inch

Slice and roll out any extra dough until all of it is gone

Make sure the biscuits are not touching each other when you put them in the air fryer basket

They should be air-fried at 375F 190C for 10 to 12 minutes, or until they are golden brown and fully cooked

Based on the size of your air fryer, you might have to do this in groups

Take the biscuits out of the air fryer and let them cool down a bit before you serve them

Have fun with your perfect butter cookies!

Ingredients:

• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1/2 cup molasses


• 2 large eggs


• 4 cups all-purpose flour


• 1 teaspoon baking soda


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground ginger


• 1/2 teaspoon ground cloves


• 1/2 teaspoon salt


• 1/2 cup powdered sugar for rolling

Instructions:

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

Add the molasses and eggs, one at a time, mixing well after each addition

In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until well combined

Cover the cookie dough and refrigerate for at least 1 hour or until firm

Preheat the oven to 375F 190C and line baking sheets with parchment paper

Shape the chilled dough into 1-inch balls and roll each ball in powdered sugar to coat evenly

Place the coated dough balls on the prepared baking sheets, leaving space between each cookie

Bake in the preheated oven for 10-12 minutes or until the cookies have crinkled and set around the edges

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely

Enjoy these delicious Molasses Crinkle Cookies with a glass of cold milk or your favorite hot beverage!