Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsalted butter, softened


• 1/4 cup powdered sugar


• 1 cup dried cranberries


• 1/2 cup chopped pecans


• 2 large eggs


• 1 cup granulated sugar


• 1/4 cup vegetable oil


• 1 teaspoon vanilla extract


• 1/4 teaspoon salt

Instructions:

Preheat the oven to 350F 175C and grease a 9x9-inch baking pan

In a mixing bowl, combine the flour, softened butter, and powdered sugar

Mix until the mixture resembles coarse crumbs

Press the mixture into the bottom of the prepared baking pan to form the crust

Sprinkle the dried cranberries and chopped pecans over the crust evenly

In another bowl, whisk together the eggs, granulated sugar, vegetable oil, vanilla extract, and salt until well combined

Pour the egg mixture over the cranberries and pecans in the baking pan

Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set

Allow the cranberry pecan bars to cool completely in the pan before cutting into squares

Serve and enjoy!

Ingredients:

• 1 15 ounce can refried beans


• 1 cup salsa


• 1 cup guacamole


• 1 cup sour cream


• 1 cup shredded cheddar cheese


• 1/4 cup chopped fresh cilantro


• 1 tablespoon taco seasoning


• Tortilla chips, for serving

Instructions:

In a medium bowl, mix together refried beans and taco seasoning

Spread the bean mixture evenly onto the bottom of a serving dish

Layer salsa over the beans

Next, spread guacamole over the salsa layer

Spread sour cream over the guacamole

Top with shredded cheddar cheese and chopped cilantro

Chill in the refrigerator for at least 30 minutes before serving

Serve with tortilla chips for dipping

Ingredients:

• 200g halloumi cheese


• 1 cup couscous


• 2 cups vegetable broth


• 1 cucumber, diced


• 1 red bell pepper, diced


• 1/2 red onion, thinly sliced


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh mint leaves, chopped


• Juice of 1 lemon


• 3 tablespoons olive oil


• Salt and pepper to taste

Instructions:

Warm up your grill or grill pan over medium-high heat

About 1/2-inch-thick slices of halloumi cheese should be made

Put the couscous and vegetable broth in a bowl and mix them together

Leave it alone for 5 minutes or until the broth is soaked up

Use a fork to fluff it up

Put the halloumi cheese slices on the grill and brush them with olive oil

Cook for two to three minutes on each side, or until grill marks show up and the cheese gets a little softer

Add the grilled halloumi, diced cucumber, diced red bell pepper, thinly sliced red onion, chopped parsley, and chopped mint leaves to a large salad bowl

Mix the lemon juice, salt, pepper, and the rest of the olive oil in a small bowl with a whisk

Pour the dressing over the salad and mix it all together

You can serve the grilled halloumi and couscous salad right away, or you can put it in the fridge for a cool and refreshing meal later

Have fun!

Ingredients:

• 1 lb ground beef


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 4 hamburger buns


• 4 slices of cheddar cheese


• 4 lettuce leaves


• 4 slices of tomato


• 4 slices of red onion


• 4 pickle slices


• Ketchup and mustard, to taste

Instructions:

Preheat grill or stovetop griddle over medium-high heat

Divide the ground beef into 4 equal portions and shape them into burger patties

Season each patty with salt and black pepper

Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare burgers, or longer for desired doneness

During the last minute of cooking, add a slice of cheddar cheese on top of each patty and cover with a lid to melt the cheese

While the burgers are cooking, toast the hamburger buns on the grill or in a toaster until lightly browned

Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a burger patty with melted cheese, a slice of tomato, a slice of red onion, and a pickle slice

Spread ketchup and mustard on the top half of the buns, then place them on top of the assembled burger ingredients

Serve the classic burgers hot and enjoy!

Ingredients:

• 2 cups rolled oats gluten-free


• 1/2 cup almond butter


• 1/2 cup maple syrup


• 1/2 cup chocolate chips gluten-free


• 1/4 cup coconut oil melted


• 1 teaspoon vanilla extract


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt

Instructions:

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

Roll the oats and mix them with the almond butter, maple syrup, melted coconut oil, and vanilla extract in a large bowl

Combine well

Add the salt and baking soda to the mix and stir until everything is well mixed

The chocolate chips should be carefully mixed in

Use a spoon or cookie scoop to drop spoonfuls of the cookie dough onto the baking sheet that has been prepared

Make each cookie a little flatter with the back of a spoon

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

Enjoy these tasty oatmeal chocolate chip cookies that don't need flour

Ingredients:

• 8 oz pasta of your choice


• 1 medium eggplant, diced


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 cup cherry tomatoes, halved


• 1 cup heavy cream


• 4 oz burrata cheese


• Salt and pepper to taste


• Fresh basil leaves for garnish

Instructions:

Cook pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add diced eggplant and cook until golden brown, about 5-7 minutes

Add minced garlic to the skillet and cook for another minute until fragrant

Stir in cherry tomatoes and cook for 2-3 minutes until softened

Pour in heavy cream, stirring continuously until heated through and slightly thickened, about 3-4 minutes

Season the sauce with salt and pepper to taste

Add the cooked pasta to the skillet and toss until well coated in the creamy tomato sauce

Tear the burrata cheese into chunks and gently fold into the pasta until evenly distributed

Garnish with fresh basil leaves before serving