Coconut Cashew Cookies

These Coconut Cashew Cookies are a delightful blend of shredded coconut and creamy cashew butter, resulting in a chewy and flavorful treat. The touch of honey adds natural sweetness, while the vanilla extract enhances the overall flavor profile.

Ingredients:

• 1 cup shredded coconut
• 1 cup cashew butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Shred the coconut and mix it with the cashew butter, honey, vanilla extract, baking soda, and a pinch of salt in a bowl

Good mix the things together until a thick dough forms

Roll the dough into small balls with your hands and place them on the baking sheet that has been prepared

Use a fork to make a crisscross pattern in each ball

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are 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 down

The cookies are ready to eat once they have cooled down

Roasted Cauliflower & Farro Salad

A delightful vegan salad featuring roasted cauliflower, nutty farro, crunchy pistachios, and juicy pomegranate arils, tossed in a zesty lemon dressing. This salad is bursting with flavors and textures, making it a perfect side dish or light meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup farro, rinsed and drained
• 1/2 cup shelled pistachios
• 1/2 cup pomegranate arils
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint leaves

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated

Spread cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender

Meanwhile, cook farro according to package instructions until tender

Drain any excess water and let cool

In a large mixing bowl, combine roasted cauliflower, cooked farro, pistachios, and pomegranate arils

Drizzle lemon juice over the salad and toss gently to combine

Garnish with chopped parsley and mint leaves before serving

Slow Cooker Chicken Cordon Bleu

A delectable twist on the classic Chicken Cordon Bleu, this slow cooker version ensures tender chicken infused with the flavors of ham and Swiss cheese, topped with a crispy crumb coating.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup chicken broth
• 1 can condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1/4 cup melted butter

Instructions:

Place chicken breasts in the slow cooker

Top each chicken breast with a slice of ham and a slice of Swiss cheese

In a bowl, mix together chicken broth, cream of chicken soup, and milk

Pour mixture over chicken

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through

In a separate bowl, combine flour, Parmesan cheese, bread crumbs, and melted butter to make a crumb topping

Sprinkle crumb topping over the chicken during the last 30 minutes of cooking

Serve hot and enjoy

BBQ Shrimp Skewers

A quick and easy way to enjoy tasty grilled shrimp brushed with a tasty butter sauce is these BBQ shrimp skewers. Great for dinner during the week or a BBQ in the backyard

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

In a small bowl, mix together melted butter, minced garlic, lemon juice, paprika, cayenne pepper, salt, and pepper to make the butter sauce

Thread the peeled and deveined shrimp onto the soaked wooden skewers

Preheat the grill to medium-high heat and oil the grates to prevent sticking

Place the shrimp skewers on the grill and brush them generously with the butter sauce

Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque, and have grill marks

Brush the shrimp with more butter sauce while grilling if desired

Remove the skewers from the grill and serve hot

Garnish with fresh lemon wedges and additional sauce if desired

Love Hearts Chocolate Unicorn Bark

Indulge in the magical sweetness of Love Hearts Chocolate Unicorn Bark, a whimsical treat perfect for any occasion. This dairy-free and vegan delight combines the richness of dark chocolate with the sweetness of rainbow sprinkles and vegan candy hearts, topped with a sprinkle of crushed freeze-dried strawberries.

Ingredients:

• 2 cups dairy-free dark chocolate chips
• 1/4 cup dairy-free white chocolate chips
• 1/4 cup freeze-dried strawberries, crushed
• 1/4 cup rainbow sprinkles
• 1/4 cup vegan candy hearts

Instructions:

Put parchment paper on the bottom of a baking sheet

Use a double boiler or the microwave to melt the dark chocolate chips

Stir the chocolate until it is smooth

Spread the melted dark chocolate out evenly into a rectangle shape on the baking sheet that has been prepared

Use the same method to melt the white chocolate chips in a different bowl

In a zigzag pattern, pour the melted white chocolate over the dark chocolate

On top of the chocolate, mix the rainbow sprinkles, vegan candy hearts, and crushed freeze-dried strawberries

For about 30 minutes, or until the chocolate is set, put the baking sheet in the fridge

When its done, break up the bark and have fun

Sikkim Tomato Achar Dip

This Sikkim Tomato Achar Dip tastes just like the traditional Sikkimese tomato pickle, which is sour and spicy. A quick and easy recipe that brings the best of Sikkims food to your table. Great for dipping snacks in or serving with meals to add flavor.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons chopped cilantro optional

Instructions:

In a pan, heat the vegetable oil over medium heat

There should be fenugreek seeds, cumin seeds, and mustard seeds

Cook them until they begin to smoke

It will take about 5 to 7 minutes for the cherry tomatoes to soften after you add them

Add the salt, chili powder, and turmeric powder and mix them in

Add two to three more minutes of cooking

Take it off the heat and let it cool down a bit

Put the mix in a blender or food processor, add the lemon juice, and blend it until its smooth

You can add chopped cilantro for extra flavor if you want to

Put the dip in a bowl for serving and put it in the fridge until youre ready to serve

Soft Peanut Butter Sandwich Cookies

Enjoy the ideal pairing of soft and creamy peanut butter sandwich cookies. A delicious peanut butter filling is sandwiched between two tender cookies, creating a wonderful balance of flavors and textures.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup powdered sugar for rolling

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, cream together the peanut butter, softened butter, and granulated sugar until smooth and creamy

Beat in the egg and vanilla extract until well combined

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms

Scoop tablespoon-sized portions of dough and roll them into balls

Roll each dough ball in powdered sugar until fully coated

Place the coated dough balls on the prepared baking sheets, leaving some space between them

Use a fork to gently press down on each dough ball, creating a crisscross pattern

Bake in the preheated oven for about 10-12 minutes, or until the cookies are lightly golden around the edges

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely