Strawberry Pie Mini Muffins

These delightful mini muffins capture the essence of strawberry pie in a vegan-friendly treat. Bursting with fresh strawberries and hints of flaky pie crust, they're perfect for a quick snack or a sweet addition to any brunch spread.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped fresh strawberries
• 1/4 cup vegan pie crust, crumbled

Instructions:

Preheat oven to 375F 190C

Grease mini muffin tin or line with paper liners

In a mixing bowl, combine flour, sugar, baking powder, and salt

Add almond milk, vegetable oil, and vanilla extract to the dry ingredients

Stir until just combined

Gently fold in chopped strawberries and crumbled pie crust

Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean

Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely

Smoky Spice Rubbed Ribs

Delicious and smoky dry rub recipe for perfectly seasoned ribs straight from the smoker. The combination of spices adds layers of flavor, creating a mouthwatering experience.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon black pepper
• 2 tablespoons kosher salt

Instructions:

Preheat your smoker to 225F 107C

Remove the membrane from the back of the ribs for better seasoning penetration

In a bowl, mix brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, black pepper, and kosher salt to create the dry rub

Rub the spice mixture generously over both sides of the ribs, ensuring an even coating

Let the ribs sit for at least 30 minutes to allow the flavors to penetrate

Place the ribs in the smoker and smoke for approximately 4-5 hours or until the internal temperature reaches 190F 88C

Let the ribs rest for 10 minutes before slicing and serving

Teriyaki Chicken Kabobs

These Teriyaki Chicken Kabobs are a perfect blend of sweet and savory. The marinated chicken, paired with colorful veggies and pineapple, creates a delightful dish that's sure to please your family's taste buds.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup teriyaki sauce
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 pineapple, peeled and cut into chunks
• Wooden skewers, soaked in water

Instructions:

In a bowl, mix teriyaki sauce, soy sauce, honey, minced garlic, and grated ginger to create the marinade

Place chicken cubes in a resealable bag and pour half of the marinade over them

Seal the bag and marinate in the refrigerator for at least 30 minutes

Preheat the grill to medium-high heat

Thread marinated chicken, bell peppers, red onion, and pineapple onto the soaked skewers

Grill kabobs for 12-15 minutes, turning occasionally and basting with the reserved marinade, until chicken is cooked through and veggies are slightly charred

Serve hot and enjoy!

Oreo Cheesecake Chocolate Cake

This Oreo Cheesecake Chocolate Cake is the ultimate treat for a chocolate lover. Your sweet tooth will be satiated by this rich and enticing dessert made of layers of moist chocolate cake, creamy cheesecake, and Oreo cookies.

Ingredients:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water
• 1 package of Oreo cookies
• 16 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350F 175C

Grease and flour two 9-inch round cake pans

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients

Mix until well combined

Pour in the hot water and mix until the batter is smooth

It will be thin, but that's okay

Divide the batter evenly between the two prepared pans

Place a layer of Oreo cookies on top of the batter in each pan

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow them to cool completely on a wire rack

While the cakes are cooling, prepare the cheesecake layer

In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy

In a separate bowl, whip the heavy cream until stiff peaks form

Gently fold the whipped cream into the cream cheese mixture

Once the cakes are completely cool, spread a layer of the cheesecake mixture on top of one of the cakes

Place the second cake on top and spread the remaining cheesecake mixture over the entire cake

Chop the remaining Oreo cookies and sprinkle them on top of the cheesecake layer

In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals until smooth

Drizzle the melted chocolate over the top of the cake

Refrigerate the cake for at least 2 hours before serving to allow the cheesecake layer to set

Slice, serve, and enjoy your decadent Oreo Cheesecake Chocolate Cake!

Pineapple Coconut Smoothie

With this Pineapple Coconut Smoothie, you can enjoy a tropical treat! The pineapple, coconut, yogurt, and honey make this smoothie cool and creamy. It's great for a quick and healthy breakfast or snack.

Ingredients:

• 1 cup pineapple chunks
• 1/2 cup coconut milk
• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1/2 cup ice cubes

Instructions:

In a blender, mix together chunks of pineapple, coconut milk, Greek yogurt, honey, and ice cubes

Mix until it's creamy and smooth

Put the smoothie in a glass and serve right away

Paleo Low Carb Cheesecake

Enjoy a guilt-free dessert by making this Low-Carb Paleo Cheesecake. It is rich, creamy, and gratifying without the guilt associated with regular cheesecake because it is made with an almond flour crust and dairy-free cream cheese.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 16 ounces dairy-free cream cheese, softened
• 1/2 cup coconut cream
• 1/4 cup lemon juice
• 1/4 cup monk fruit sweetener

Instructions:

Set oven temperature to 175C 350F

Almond flour, melted coconut oil, vanilla extract, and honey or maple syrup should all be thoroughly mixed in a bowl

For the crust, press the mixture firmly into the bottom of a 9-inch pie pan that has been greased

After 10 to 12 minutes of baking, take the crust out of the oven and allow it to cool

Beat coconut cream, lemon juice, softened cream cheese, and monk fruit sweetener until smooth in a different bowl

Cover the chilled crust with the cream cheese mixture

Refine the surface using a spatula

The cheesecake should be chilled for four hours or longer to solidify

Enjoy and serve cold!

Mushroom & Beet Bolognese Pasta

A hearty and nutritious take on traditional Bolognese sauce, this Mushroom & Beet Bolognese is rich in flavor and texture. The earthiness of mushrooms complements the sweetness of beets, creating a satisfying pasta dish suitable for any occasion.

Ingredients:

• 2 cups mushrooms, finely chopped
• 1 cup grated beets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can 14 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 oz pasta of choice
• Fresh parsley for garnish
• Grated vegan parmesan for topping optional

Instructions:

In a large skillet, heat olive oil over medium heat

Add onions and garlic, saut until softened

Add mushrooms and grated beets, cook until mushrooms release their liquid and beets are tender

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper

Simmer for 15-20 minutes, until sauce thickens

Meanwhile, cook pasta according to package instructions until al dente

Drain pasta and toss with mushroom and beet Bolognese sauce

Serve hot, garnished with fresh parsley and grated vegan parmesan if desired