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Magic Cookie Bars

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Magic Cookie Bars are nothing new, we grew up making these every year to include with our Christmas cookie trays. The reason they have the word magic in their name? Not entirely sure, some would say it's the way all of the ingredients magically meld together. My take? The magic in how fast they disappear off the cookie trays!

Magic Cookie Bars are more like candy than a cookie. Between the buttery graham cracker crust and the crisp coconut topping forms the most perfect caramelized, chewy center from the sweetened condensed milk. This is a wonderful addition to your holiday favorites and is sure to become a go-to recipe you'll cherish for years to come!

Ingredients

Magic Cookie bars are made with layers of simple, pantry-friendly ingredients that come together for a rich and indulgent treat.

  • Graham Cracker Crumbs
  • Sweetened Condensed Milk
  • Chocolate Chips
  • Shredded Coconut

See recipe card for quantities.

Step-by-Step Visual Guide

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Magic cookie bars in front of a big glass of milk

Magic Cookie Bars

Magic bars are made with layers of simple, pantry-friendly ingredients that come together for a rich and indulgent treat. With a graham cracker crust, sweetened condensed milk, and a mix of delicious toppings, they’re as easy to make as they are to enjoy!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Servings 2 Dozen

Ingredients
  

  • 1 ½ cup graham cracker crumbs
  • ½ cup butter melted
  • 1 14 oz. can Sweetened Condensed Milk
  • 2 cup semi-sweet chocolate chips
  • 1 ⅓ cup flaked coconut

Instructions
 

  • Heat oven to 350°F. Coat 13 x 9-inch baking pan with cooking spray.
  • Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour ⅔ of the sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips and coconut. Press down firmly with fork. Drizzle remaining ⅓ of sweetened condensed milk across the toppings evenly.
  • Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or small squares. See Notes and picture.

Notes

-Allow the bars to cool before cutting them. For mine, I used a small square cookie or biscuit cutter and put each in a small paper wrapper as pictured.
-Depending how big or small you choose to cut your Magic Cookie Bars will determine how many you will get total.
individual small square of magic cookie bar
Keyword Baking, chocolate, Cookie Exchange, Cookie Swap, Holiday, Holidays, sweet, Valentine, Valentine's Day
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Festive Kitchen Sink Cookies

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Looking to step it up at the cookie swap this year or want to bring something a little more jolly and unique to your next holiday gathering? These Festive Kitchen Sink Cookies check off all the boxes. Chocolate chip cookies are always a delicious classic, but these Festive Kitchen Sink Cookies are like their over-the-top, extra-fun cousin.

There's not much to more to want in a cookie when you have all these different flavors going on. If you are in a bind and can't get to baking multiple cookie recipes these Festive Kitchen Sink Cookies can wow and please the entire crowd. It's a solid chewy chocolate chip cookie adorned with caramel, m&ms, pretzels, and lots of chocolate chips. Overall, they are pretty quick to make. I do suggest allowing some time for this dough to chill before baking for the cookies to hold their shape.

The red and green M&Ms make these the perfect twist for switching up Santa’s cookie plate this year—because even Santa loves a fun upgrade!

Festive Kitchen Sink Cookies loaded with chocolate chips, pretzels, holiday candy, and more on a red and white stripe, perfect for holiday parties and cookie swaps.

Festive Kitchen Sink Cookie Ingredients

These Festive Kitchen Sink Cookies are a delicious blend for the ultimate sweet and salty treat.

Festive Kitchen Sink Cookies loaded with chocolate chips, pretzels, holiday candy, and more on a red and white stripe, perfect for holiday parties and cookie swaps.
  • Flour
  • White Sugar
  • Brown Sugar
  • Vanilla
  • Chocolate Chips
  • M&Ms
  • Pretzels
  • Soft Caramels

See recipe card for quantities.

Storage

These cookies can be kept in an airtight container at room temperature and last for 3-5 days. To keep your cookies fresh for longer, store them in a cool, dry place away from heat and sunlight.

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Festive Kitchen Sink Cookies loaded with chocolate chips, pretzels, holiday candy, and more on a red and white stripe, perfect for holiday parties and cookie swaps.

Festive Kitchen Sink Cookie

Celebrate the season with Festive Kitchen Sink Cookies! Packed with chocolate, pretzels, candy, and more, these loaded holiday cookies are perfect for parties, cookie swaps, and family gatherings
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Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert

Ingredients
  

  • 2 ¼ cups AP flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup m&ms
  • ½ cup crushed pretzels

Toppings

  • m&ms
  • soft caramels
  • pretzels
  • sea salt

Instructions
 

  • If you don't have time to let your dough chill, preheat your oven from the start to 375 °F
  • If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
  • Mix the flour, baking soda, and salt together in a mixing bowl. Put to the side.
  • Cream the butter, white sugar, brown sugar, and vanilla together in another mixing bowl.
  • Add the eggs, one at a time. Be sure to mix the egg with the butter mixture well before adding the next.
  • Slowly add the dry flour mixture to the wet mixture. Once combined add in your chocolate chips, m&ms, and crushed pretzels pieces. Mix well to spread the different ingredients throughout the dough evenly.
  • Put the mixing bowl, covered in the fridge to chill for 30 minutes.
  • After 15 minutes of your dough's chill time, preheat your oven to 375 °F
  • Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
  • Bake the cookies for 10-13 minutes. Be sure to watch the cookies and remove them when they are golden brown.
  • As soon as you remove your cookies from the oven add additional chocolate chips, m&ms, soft caramel, and some course sea salt on top before allowing the cookies to cool.

Notes

If you prefer bigger or smaller cookies, adjust the cooking time.
Keyword Baking, Candy, Caramel, chocolate, Christmas, Cookie Exchange, Cookie Swap, Cookies, Holidays, Pretzels, sweet
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Meatless Sloppy Joes

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Perfection is overrated. These Meatless Sloppy Joes? Just the right kind of messy.

As a kid I remember the Sloppy Joe seasoning my mom would buy to mix with the few other ingredients needed. It was a quick and easy meal for a working family to make ensuring there was time to still sit around the table and talk about our day. Some of the best staples during the week are the meals that are flavorful but don't require hours of prep and cook time.

These vegetarian Meatless Sloppy Joes swap out the ground beef for brown lentils instead. Although you won't find any meat in this recipe you'll still find delicious, warming spices, tomato sauce, and vegetables that round out that classic sloppy joe flavor. We stack the sloppy joe mixture on a Portuguese roll, topped with melty, fresh mozzarella. You know...these italian's with their mozz. 🤣

Meatless Sloppy Joe Ingredients

The classic flavors you love, reimagined without the meat.

  • Brown Lentils
  • Onions
  • Green Bell Pepper
  • Garlic
  • Tomato Sauce

See recipe card for quantities.

Meatless Sloppy Joe Storage

Store the Sloppy Joe Lentils separately from the dry ingredients (buns) in an airtight container in the fridge for 3-4 days. Heat and recombine when ready.

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meatless lentil sloppy joe with melted mozzarella cheese sandwich with sweet potato fries

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meatless lentil sloppy joe with melted mozzarella cheese sandwich with sweet potato fries

Meatless Sloppy Joes

Embrace the mess with these delicious Lentil Meatless Sloppy Joes! A hearty, healthy, and satisfying twist on a classic comfort food—perfectly imperfect and packed with flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 cup Brown Lentils
  • 1 cup Carrots, Chopped
  • 1 cup Celery, Chopped
  • 1 Green Bell Pepper, Chopped
  • ½ cup Onion, Chopped
  • 2 cloves Garlic, minced
  • 2 tablespoon Tomato Paste
  • 8 oz Can of Tomato Sauce
  • 1 cup Water
  • ½ teaspoon Chili Powder
  • ½ teaspoon Paprika
  • Salt
  • Black Pepper
  • 1 tablespoon Brown Sugar
  • 2 tablespoon Olive Oil
  • 1 tablespoon Apple Cider Vinegar

Instructions
 

  • Rinse and Cook your Brown Lentils according to the package instructions.
  • Once the lentils are cooked, put to the side until we are ready too incorporate.
  • Chop up Celery, Carrots, Onion, and Garlic.
  • Heat olive oil on Medium heat in a Large saute pan.
  • Once the oil is hot, add the chopped Celery, Carrots, and Onions. Stir and Cook until tender.
  • Add the chopped Garlic, stir. Add the Tomato Paste and coat the cooked vegetables.
  • Add spices, salt, pepper, and brown sugar to the pan. Continue to stir over medium heat.
  • Add the cooked lentils, the tomato sauce, and water. Stir to combine.
  • Keep on Medium-High heat until the ingredients come to a steady simmer.
  • Once simmering, lower the heat to Low and cover.
  • Cook for 15-20 minutes covered, stirring every so often.
  • Add the Apple cider Vinegar. Stir. Taste for more salt, pepper, or seasoning needed.
  • Remove from heat and assemble your Sloppy Joes

Notes

Toppings & Assembly
-Portuguese Rolls or Similar
-Dip the Portuguese Rolls in the cooked sauce before assembling.
-Top with Fresh Mozzarella Sliced Thin or cheese of your choice
 
Keyword Cheese, Comfort Food, Comforting, Fresh, Healthy, lentils, meatless, Mozzarella, Nutritious, Plant-Based, quick, Sandwich, Vegan, Vegetables, vegetarian, Weeknight Meals
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Lemon Orzo Immune Boosting Soup

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Lemon Orzo Immune Boosting Soup is the perfect flavorful meal, packed with nutritious ingredients to keep your immune system strong and your stomach craving seconds. This soup is inspired by the Greek favorite, Avgolemono, but without the egg and chicken. I did my ancestry DNA and found that I had some Greek heritage I didn't know about. My mom's family is from Bari, which is on the Adriatic side of Italy and some of their villages have small white Trulli homes that resemble what you would expect to see somewhere in Greece. Anyway, I made some vegetarian and Italian edits (I'm looking at you, Orzo!) and this soup is seriously a staple whether you just need some boosting of your immune system or are in need of a comforting dish to warm up with.

I know, at first you see lemon in soup and wonder lemon, really? REALLY. The flavors meld together and as most recipes, only get better with time. As for the Immune Boosting properties, there are several ingredients in this soup that are responsible for helping to strengthen you for the cold and flu season or that red eye flight. Ha, I have absolutely made this recipe prior to traveling and even after returning. It's just that good. I know I mentioned cold and flu season, but the fresh lemon also helps keep this soup an all year round favorite.

Lemon Orzo Immune-Boosting Powerhouse Ingredients

Learn more about what makes Lemon Orzo Immune Boosting Soup so delicious and powerfully nutritious:

Olive Oil: Packed with healthy monounsaturated fats and antioxidants, olive oil helps fight inflammation and supports the body's natural defenses, contributing to a stronger immune system.

Lemon: Rich in vitamin C, lemon helps boost the immune system by enhancing the production of white blood cells, which are vital for fighting off infections. Its antioxidants also help detoxify the body.

Garbanzo Beans: Full of fiber, protein, and essential minerals, garbanzo beans help regulate the immune system and support healthy digestion, which is key for overall immune health.

Garlic: Known for its powerful antimicrobial and antiviral properties, garlic boosts the immune system by helping fight infections and supporting overall immune health.

Red Potato: Rich in vitamin C and antioxidants, red potatoes help support immune function and reduce inflammation. Their fiber content also aids digestion, promoting overall health.

Baby Spinach: Loaded with vitamins C and E, as well as iron, baby spinach helps boost immune function by supporting healthy blood circulation and providing antioxidants to combat illness.

Lemon Orzo Immune Boosting Soup Storage

Lemon Orzo Soup can typically be stored in the refrigerator for 3 to 4 days. Be sure to use an airtight container to store.

Disclaimer: I am not a physician or nutritionist. The immune-boosting information provided in this recipe is for general informational purposes only. Always consult with a healthcare professional before making changes to your diet or lifestyle.

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Lemon Orzo Chickpea Immune Boosting Soup

Immune Boosting Lemon Orzo Soup

Boost your immunity with this zesty Lemon Orzo Soup, packed with fresh veggies, herbs, and vibrant flavors—a wholesome, comforting recipe for any day
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course, Soup
Servings 6 servings

Ingredients
  

  • 1 cup Chopped Celery
  • 1 cup Chopped Carrots
  • 1 cup Chopped Onions
  • 5 cloves Garlic Minced
  • 1 can Garbanzo Beans 15 oz
  • 1 cup Chopped Red Potato
  • 1 ½ cup Fresh Baby Spinach
  • ¾ cup Dry Orzo
  • 3 tablespoon Olive Oil
  • 32 oz Vegetable Broth
  • 2 cups Water
  • ¼ cup Fresh Squeezed Lemon Juice
  • ¼ cup Heavy Cream
  • Salt
  • Pepper

Instructions
 

  • Preheat the oven to 375 °F
  • Drain and Rinse the Garbanzo Beans.
  • Pour the Garbanzo Beans onto a clean baking sheet. Drizzle 1 tablespoon of olive oil over the Beans and evenly coat.
  • Put the Garbanzo Beans into the preheated oven for 10 minutes or until slightly golden.
  • On the stove in a pot or dutch oven, add the remaining 2 tbsps of olive oil on medium heat.
  • After 10 minutes, remove Garbanzo beans and place to the side until we are ready to incorporate.
  • Add your chopped onions, celery, and carrots to the pan or dutch oven with the heated olive oil. Cook for 5-7 minutes until tender.
  • Add your minced garlic and stir.
  • Add the Garbanzo Beans, Vegetable Broth, Water, Chopped Potatoes, Salt, and Pepper to the pot. Stir and bring to a boil.
  • Once boiling add the dried Orzo pasta. Simmer for approximately 12 minutes or follow the directions on the pasta box for cooking time. Stir Occasionally.
  • Once the Orzo is cooked, add the Baby Spinach. Stir. Lower the heat to medium-low
  • Add the Fresh Squeezed Lemon Juice. Stir.
  • Add the Heavy Cream. Salt and Pepper to your preference.

Notes

Disclaimer: I am not a physician or nutritionist. The immune-boosting information provided in this recipe is for general informational purposes only. Always consult with a healthcare professional before making changes to your diet or lifestyle.
Keyword Boosting, Broth, Chickpeas, Comforting, Cozy, easy, Fresh, Garbanzo Beans, Healthy, Immune, Immune Boosting, Lemon, Nutritious, Orzo, Pasta, Plant-Based, Vegan, Vegetables, vegetarian
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Cuban-Style Black Beans

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We all know the types. The restaurants that are more than just a place for a meal but are also an experience. The ones where the actual family who owns the restaurant greets you at the hostess stand. For me, I can think of several establishments in my lifetime that my family and I have frequented regularly.

Cuban Style Black Beans, a Gluten-Free and Plant-Based Dinner Option for the family

One off the top of my head that was always a favorite was Martino's. An authentic Cuban restaurant nearby, run by none other than Martino himself and his entire family. What made it special wasn't just the delicious food but the memory of Martino turning up the music, wearing his straw fedora, and taking a spin on the dining room floor. Sometimes this wasn't a solo dance it was with a guest dining at the restaurant (my mom was one of the lucky few 🤣).

Food is usually the center point for a lot of the best moments and memories in our lives. Places like Martino's are such treasured dining experiences because we always felt comfort in the familiarity of seeing that same family greeting us and the staple authentic cuban recipes we loved and looked forward to on each return. But the soul of the restaurant was Martino who made his guests feel even more connected to his cuban roots through music, food, and connection.

Although this recipe is inspired by Cuban-Style Black Beans, I was introduced to them by my stepdad Bob. Bob is a foodie who loves to cook and our family considers him a "pit master". Being vegetarian I don't always get to try his Barbecue creations, but these black beans were one of my weeknight favorites that he would cook up while I still lived at home. What makes them so good is they have a comforting quality similar to soup.

A recipe doesn't have to be the most sophisticated or include the most luxurious ingredients to become a favorite, sometimes it the memories and feelings the food evokes that really lasts. Just like Martino dancing in his restaurant dining room, it wasn't a 3-star Michelin dining experience but the love of his culture, music, culinary staples, and the joy he brought his guests will always remain.

Cuban-Style Black Bean Ingredients

These Cuban-style black beans are a flavorful, gluten-free, and plant-based dish made with simple yet vibrant ingredients: red peppers, onions, black beans, and a blend of aromatic spices.

  • Black Beans
  • Red Bell Pepper
  • Onion
  • Garlic
  • Blend of Spices

See recipe card for quantities.

Cuban-Style Black Beans Plating & Serving Suggestions

This recipe is just for the Cuban-Style Black Beans. I serve them with steamed white rice and toppings. The white rice I used is Gluten-free, but make sure to check the rice or grain package you decide to serve the beans with as not all are Gluten-free. I plate each serving starting with a Gluten-Free Tostada on the bottom, a big scoop of rice, a generous serving of the Cuban-Style Black beans (be sure to add some of the sauce too).

We top ours with Sour Cream, shredded Cheddar or Monterrey Jack cheese, and the ultimate delicious crunch factor Tostones Chips. If you are strictly Vegan you can swap out your toppings and how you plate your meal to accommodate your own preference and dietary needs. Keep in mind that the seasonings, including salt and pepper, are just starting points. Feel free to adjust, add, or reduce them to suit your own palate.

Storage

Cooked Cuban-Style Black Beans can be safely stored in the refrigerator for 3–5 days when kept in an airtight container.

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Cuban Style Black Beans, a Gluten-Free and Plant-Based Dinner Option for the family

Cuban-Style Black Beans

Enjoy a hearty, gluten-free, and plant-based Cuban-style black beans recipe great for weeknight dinners. Flavorful, filling, and easy to prepare!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 can Black Beans 15 oz. Not Drained or Rinsed.
  • 1 cup Water
  • 2 cloves Garlic, Minced
  • 1 Small Onion, Minced
  • 1 Red Bell Pepper, Cubed
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Cumin
  • 1 Fresh Bay Leaf
  • 2 tablespoon Olive Oil
  • 1 tablespoon White Wine Vinegar
  • 2 tablespoon Sugar

Toppings & Serving

  • Tostadas
  • White Rice or other grain beneath the black beans
  • Sour Cream
  • Shredded Cheddar or Monterrey Jack Cheese
  • Tostones Chips

Instructions
 

  • Chop the onion, red bell pepper, and mince the garlic.
  • Heat olive oil over medium heat in a dutch oven, once heated add the bay leaf, onion, and red bell pepper. Stir occasionally while cooking.
  • Once the onion and red bell pepper are soft, stir in the minced garlic and lower the heat to medium-low.
  • After the garlic cooks for a minute, add in the entire can of black beans including the liquid from the can.
  • Add Cumin, Dried Oregano, Salt and Pepper. Stir.
  • Add Water to thin out the mixture. Stir well.
  • Bring to a steady simmer and then reduce heat to medium-low. Cover and cook for 15-20 minutes. We want the mixture to thicken some but not fully evaporate the liquid.
  • Remove the bay leaf from the mixture. Add the white vinegar. Stir well.
  • Taste. Add more salt, pepper, and spices to your liking.

Notes

-You can add or lessen the amount of water to the recipe which will determine how much extra sauce remains with the beans. 
-I served mine over white rice, you can choose other rice or grains. 
Keyword Beans, Black Beans, Cheese, Cuban, Cuban-Style, gluten free, Plant-Based, Tostada, Vegan, vegetarian, White Rice
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Creamy Brown-Butter Butternut Squash Linguine

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Say "Hello" to your new favorite Butternut Squash recipe Creamy Brown-Butter Butternut Squash Linguine!

When the autumn leaves start to fall and crunch beneath our shoes a flood of anticipation rushes in for all things apple, cinnamon, and one of my FAVORITES Butternut Squash. I know, enough with the butternut squash soup..it's so delicious but I was starting to notice my mind was searching for other ways to use the delectable gateway fruit of fall (I thought it was a vegetable and had to google this, so FUN fact of the day!). Where else to incorporate this...but PASTA.

This recipe blends familiar flavors and spices, while allowing the Butternut Squash to be the star of the dish, perfectly enveloping every noodle. The Brown Butter offers a delicate and nutty flavor against the sharper notes of the sage. This recipe is such a cozy dish to have on repeat all season long!

Creamy Brown Butter Butternut Squash Linguine recipe with Ricotta Salata and pumpkin seed garnish

If you are concerned with certain dietary limitations there are ways to adjust. If you or someone you love eats gluten-free--swap out the Linguine for another gluten-free alternative noodle instead. You could also try subbing in dairy-free alternatives for the sauce, but I haven't experimented with those just yet.

Enough of my blabbering, let's get on with it and get you one step closer to that bowl piled with autumnal, creamy noodle goodness.

Creamy Brown-Butter Butternut Squash Linguine Ingredients

This Creamy Brown-Butter Butternut Squash Linguine is a comforting, autumn-inspired pasta dish that combines the natural sweetness of butternut squash with the nutty richness of brown butter. A truly delicious celebration of Fall and all of its flavors!

Creamy Brown Butter Butternut Squash Linguine recipe with Ricotta Salata and pumpkin seed garnish
  • Butternut Squash
  • Butter
  • Linguine

See recipe card for quantities.

Storage

Transfer the linguine to an airtight container to maintain freshness. Store in the refrigerator for up to 3-4 days.

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Creamy Brown Butter Butternut Squash Linguine recipe with Ricotta Salata and pumpkin seed garnish

Creamy Brown-Butter Butternut Squash Linguine

Indulge in the rich, nutty flavors of Brown Butter Butternut Squash Linguine. A comforting, autumn-inspired pasta dish featuring sweet butternut squash and a savory brown butter sauce— cozy dinner? Yes, please!
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Course Main Course
Servings 6

Ingredients
  

  • 4 tablespoon Butter for coating the squash and browning later
  • 1 ½ Cups of Chopped Butternut Squash
  • ½ Cup of Chopped Yellow Onion
  • ½ Cup of Chopped Granny Smith Apple
  • 1 Clove of Chopped Garlic
  • 6 Leaves of Sage plus more for garnish
  • 1 Cup of Heavy Cream
  • 2 tablespoon of Grated Pecorino Romano or Parmigiano
  • 1 lb of Linguine Pasta
  • Salt
  • Pepper
  • Roasted Pumpkin Seeds
  • Shredded Ricotta Salata

Instructions
 

  • Preheat the oven to 425 degrees.
  • Put the chopped Butternut squash on a half sheet tray or regular baking sheet. Spread the squash out evenly.
  • Melt 1 tablespoon of the butter. Coat the Butternut Squash with the melted butter evenly. Save the remaining butter for later in the recipe.
  • Once the oven has preheated, bake the squash for 25-30 minutes. Keep an eye on the squash and check it every so often. A little browning is okay, but we don't want it to burn. Cook until fork tender.
  • While the Butternut Squash is baking, chop and prep the remaining ingredients: onions, garlic, and apples.
  • Melt the remaining 3 tablespoon of butter in a large saucepan or dutch oven on medium heat, we need some room for when all of the ingredients come together. Before adding your ingredients we need to brown the butter. Swirl the butter in the pan and you should notice some foam forming on the melted butter. We don't want to burn the butter so make sure you are very careful and attentive during this step.
  • Once the butter is browned, add the sage leaves onions, apples, and garlic over medium heat. Stir and cook until tender.
  • Add half of the cream, grated cheese, salt and pepper to the pot and stir to combine. Lower the heat as you wait for the squash to finishing cooking in the oven. If your squash is done, add to the saucepan or dutch oven with the cream and the other ingredients.
  • Bring the pot to a simmer so all of the ingredients come together. Leave on medium-low for about 10-15 minutes. The liquid should reduce a little and the extra cream can be added in to thin out the sauce later.
  • While your pot with the squash and other ingredients is simmering, bring a pot of salted water to a boil for the linguine.
  • Add your linguine and cook based on your package instructions.
  • If everything times out, a couple of minutes before your pasta is done, use a blender to blend the butternut squash ingredients all together. Squash can naturally have some fiberous texture to it, but by cooking in the warm liquid we are doing our best to ensure a smooth finish. Blend completely and if needed, you can thin out to your liking with additional heavy cream, milk, or water. Be sure to taste and season throughout to your preference.
  • When the pasta is done, drain the water, and pour a couple spoonfuls of the finished sauce over the cooked linguine noodles. Coat evenly.
  • When adding to each plate you can add more sauce on top as needed.
  • Top each serving of linguine with the shredded Ricotta Salata cheese and roasted pumpkin seeds. Optional garnish of fried sage leaves as an additional topping (see notes below).

Notes

-If you couldn't find roasted pumpkin seeds in a store near you, you can buy them raw and roast them yourself before you put the butternut squash in the oven.
-Not pictured but we also used fried sage leaves as a garnish. To Fry the sage leaves, use a small pan with a teaspoon of oil and coat the leaves. Let them cook on medium until they crisp up.
-Serving 4-6 depending on the size of each individual serving. 
Keyword Autumn, Brown-Butter, Butternut Squash, Cheese, Creamy, Fall, Linguine, meatless, Noodles, Pasta, Plant-Based, Pumpkin, Pumpkin Seeds, Ricotta Salata, Squash, vegetarian
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Dragrrrita | Celebrating Chinese New Year with The Year of the Dragonfruit Margarita

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There's nothing like learning and celebrating all different cultures. How boring would the world be if we all acted the same, ate the same foods, and never ventured outside of those comforts? Yawn. I love a good Chinese takeout dinner and make a point to get some longevity noodles in late January, mid-February when the Chinese New Year is upon us. But I felt an even stronger pull to celebrate this year as it is the year of the Dragon 🐉 ...being a dragon myself it only felt right to make something special specific to my Chinese zodiac sign. Read on for more about the Chinese Zodiac of 2024 and make your Year of the dragonfruit Margarita or as I call it the Dragrrrita!

There are 12 different Chinese Zodiac signs and depending on the year you were born decides which animal you are considered. If you or someone you know were born in one of the following years 1928, 1940, 1952, 1964, 1976, 1988, 2000, 2012, cheers to a fellow Dragon! It is said that the personality traits of people born in the year of the dragon are: charismatic, intelligent, confident, powerful and they are naturally lucky and gifted. In everything that they do, they tend to do it to the best of their ability with high standards.

The color of this drink is just as vibrant as a Dragon's personality. We added a touch of freeze-dried dragonfruit powder to the kosher salt before rimming the glass for yet another pop of bold color. You can shake up, blend, or even make this cocktail without alcohol to suit everyone. Dragonfruit has been described as tasting similar to Kiwi with a familiar tanginess. You can add as much or as little as you want to taste and add that unique boost of color to an otherwise basic margarita. The dragonfruit offers benefits to your health too, as they are very high in vitamin C and antioxidants. Like anything else, I am not a health professional, so if you've never tried dragonfruit before make sure to try some before mixing it into your drink to be sure you like it and it agrees with you.

Dragonfruit "Dragrrrita" Margarita Ingredients

The Dragrrrita aka Dragonfruit Margarita is a vibrant and refreshing twist on the classic cocktail, perfect for any occasion.

  • Dragonfruit (fresh or frozen)
  • Tequila
  • Triple Sec
  • Fresh Lime Juice
  • Simple Syrup

See recipe card for quantities.

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Dragonfruit Margarita with lime salted rim fortune cookies in honor of chinese new year of the dragon

Dragonfruit "Dragrrrita" Margarita

Celebrate the Year of the Dragon with this vibrant Dragonfruit Margarita! A refreshing blend of dragonfruit, lime, and tequila for a cocktail that's as bold as it is beautiful.
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Course Drinks
Servings 2

Ingredients
  

  • 4 Ounces of Tequila Blanco
  • 2 Ounces of Triple Sec Cointreau
  • 1.5 Ounces of Fresh Lime Juice
  • 2 Ounces of Simple Syrup more or less to taste
  • ½ Cup of Frozen Dragon fruit Chunks
  • Ice
  • Limes
  • Kosher Salt for the Rim
  • Dehydrated Dragon Fruit Powder for the Rim Optional
  • Fortune Cookies for Garnish Optional

Instructions
 

This drink can be made with a blender for a frozen margarita or shaken in a mixer.

  • Add the Tequila, Triple Sec, Fresh lime Juice, Simple Syrup, and Frozen dragon fruit cubes to your blender.
  • Blend to desired consistency and taste for sweetness. Adjust as necessary to your liking.
  • Mix some kosher salt and the dragon fruit powder on a plate for the rim.
  • Take a fresh lime and run along the rim of your glasses. Dip the edge of the glasses into the kosher salt and dragon fruit powder blend.
  • Add your frozen dragon fruit margarita to your glasses. Top off with a fortune cookie.

Notes

-If you want to make this cocktail shaken or stirred, blend up some of the dragon fruit cubes separately first and add to your mixer with the other cocktail ingredients. Rim your glasses. Shake and Serve over ice.
-You can make your simple syrup mixture or buy some premade from the store.
-To make this minus the alcohol, opt for a bottled limeade or lemonade in place of the liquor.
Keyword Cinco De Mayo, Cocktail, Dragonfruit, Lime, Lunar New Year, Margarita, Salt, Signature Drink, Simple Syrup
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Valentine's Day Dessert & Brunch Graze Boards: Sweet & Savory Ideas to Share with the Ones you Love

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Think OUTSIDE of the heart-shaped BOX of chocolates and create a graze board perfect to take to your next Galentine's party, or to spoil your family...or just for yourself. 😉 Continue reading for how to create a Valentine's Day Dessert & Brunch graze board using ingredients I found mainly at Whole Foods!

Valentine’s Day Dessert Graze Board

Valentine’s Day graze board with heart-shaped pretzels, cookies, fresh fruit, cheese, and chocolate.

In preparation for Valentine's Day, I thought it would be cool to grab some delicious ingredients with some nods to the holiday for "lovebirds" and build Graze boards. But you don't have to be in love to whip one of these up. You could add all different types of food items to customize it for any occasion. I shopped mostly at Whole Foods for our boards but I'm sure you can find a lot of these same ingredients and similar ones at your local grocery store.

Rubicon Red Velvet Cupcakes
Malvi Cotton Candy Marshmallows and Vermont Creamery Chocolate Cherry Goat Cheese.

Valentine's Day Dessert Graze Board Ingredients

Supplies & Ingredients Needed

  • Heart Shaped Cutting Board
  • Brownie Bites
  • Chocolate Chip Cookies
  • Macaron Cookies
  • Cotton Candy Marshmallows
  • Shortbread Cookies
  • Chocolate Covered Pretzels
  • Pink Berry Yogurt Covered Pretzels
  • Red Velvet Cupcakes
  • Vermont Creamery Chocolate Cherry Goat Cheese
  • Crackers

This board is sweet tooth-approved. Some of the items are things we already love and shop from Whole Foods on the regular. But feel free to change items out or add some more sweets to the mix. The Fluffy, Cotton Candy Marshmallows from Malvi are so good for sure one of the more unique treats on the board. We also really enjoyed the sweet & savory of the Vermont Creamery Chocolate Cherry Goat Cheese on the Rustic Bakery Crackers...AMAZING! When making these types of Graze boards have fun with it and really explore the store. I love seeing what new items they have seasonally too.

Valentine’s Day Brunch Graze Board

Romantic Valentine’s Day brunch spread, fresh berries, heart shaped chocolate-pretzel strawberries, cookies, and belgian waffles.

Valentine's Day Brunch Graze Board Ingredients

Supplies & Ingredients Needed

  • Heart Shaped Cutting Board
  • Butter Waffles
  • Shortbread Cookies
  • Pipcorn Cinnamon Twists
  • Pink Berry Yogurt Covered Pretzels
  • Strawberries
  • Mandarin Oranges
  • Grapes
  • Blueberries
  • Raspberries

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Brown Wooden Heart Shaped Cutting Board
Multi colored Heart Shaped Toothpicks for Charcuterie boards and desserts
Conversation Hearts Heart Shaped Serving Bowls
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Valentine’s Day graze board with heart-shaped pretzels, cookies, fresh fruit, cheese, and chocolate.

Valentine's Day Dessert & Brunch Graze Boards

Create a Valentine’s Day spread with these delicious dessert & brunch graze boards. Sweet & savory treats to share with the ones you love!
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Appetizer, Breakfast, Dessert, Snack

Ingredients
  

Valentine's Day Brunch Graze Board Ingredients

  • -Heart Shaped Cutting Board
  • -Butter Waffles
  • -Shortbread Cookies
  • -Pipcorn Cinnamon Twists
  • -Pink Berry Yogurt Covered Pretzels
  • -Strawberries
  • -Mandarin Oranges
  • -Grapes
  • -Blueberries
  • -Raspberries

Valentine's Day Dessert Graze Board Ingredients

  • Heart Shaped Cutting Board
  • Brownie Bites
  • Chocolate Chip Cookies
  • Macaron Cookies
  • Cotton Candy Marshmallows
  • Shortbread Cookies
  • Chocolate Covered Pretzels
  • Pink Berry Yogurt Covered Pretzels
  • Red Velvet Cupcakes
  • Vermont Creamery Chocolate Cherry Goat Cheese
  • Crackers
Keyword Brunch, Cheese, chocolate, Cookies, Cupcakes, Fresh, Fruit, graham crackers, Holiday, Holidays, marshmallow, snack, sweet, Valentine, Valentine's Day, Waffles
Tried this recipe?Let us know how it was!

Crispy KFC Cauliflower Sandwich

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There are not a lot of foods I miss since fully becoming vegetarian when I was around 16 years old...but KFC popcorn chicken still makes me salivate at the thought. It's the blend of seasonings and spices...and that CRUNCH! This Crispy Kentucky KFC Air-Fryer Cauliflower Sandwich Recipe are reminiscent of the KFC flavor we love but all VEGETARIAN. This recipe could easily be made vegan and gluten-free with some swaps too! No matter how you make it, it's sure to please everyone at the table.

Crispy KFC Kentucky Fried Cauliflower Sandiwch with fresh toppings like Lettuce, Pickles and spicy topping on a bun

I can go on about my old drive-thru trips before my switch to vegetarianism but why bore you with that? Let's get onto the recipe. KFC is famous for good reason, their blend of spices and seasonings is like no other. Completely their own. This recipe does a good job of getting a good base for the flavor, and although it is not chicken or 100% certified Colonel, it is satisfying! The Cauliflower pieces get crispy, and perfectly tender inside. I used an air fryer for this recipe, but you could bake it at the same temperature or slightly higher for a similar crispy texture. Just keep an eye on it to avoid overcooking!

Crispy KFC Cauliflower Sandwich Ingredients

To make the crispy KFC cauliflower sandwich note that the ingredients for the recipe are separated by the wet and dry ingredients. I suggest having dredging trays or baking trays for moving the cauliflower through the steps for breading the cauliflower. By planning ahead, the overall process and cleanup after will be much smoother.

Crispy breaded KFC Kentucky Fried Cauliflower Cooking in the oven until golden brown
  • Cauliflower
  • Flour
  • Milk
  • Hot Sauce
  • Cider Vinegar
  • Blend of spices
  • Brioche Buns
  • Toppings

See recipe card for quantities.

Crispy KFC Kentucky Fried Cauliflower Sandiwch with fresh toppings like Lettuce, Pickles and spicy topping on a bun

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Storage

Place the cooled cauliflower pieces in an airtight container. This will help keep them fresh and prevent moisture from making them soggy. Store all of the other toppings separately in their own airtight containers.

Real Tip

When you are ready to reheat the cauliflower pieces, you can microwave them but they may not get back to their original crispiness. If time allows, preheat the oven to 375 degrees and put just the pieces you need on the tray to heat up and retain some of the original crisp texture to the breading while bringing back to temperature. We aren't cooking to a set time, just getting the pieces hot enough to serve your leftover crispy KFC cauliflower sandwich.

Crispy KFC Kentucky Fried Cauliflower Sandiwch with fresh toppings like Lettuce, Pickles and spicy topping on a bun with piled high potato chips
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Crispy KFC Kentucky Fried Cauliflower Sandwich with fresh toppings like Lettuce, Pickles and spicy topping on a bun

Crispy KFC Cauliflower Sandwich

Savor the Crispy KFC Cauliflower Sandwich – a plant-based and meatless take on a classic with perfectly seasoned cauliflower and fresh toppings!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 Medium Head of Cauliflower
  • 11/2 Cups of Milk
  • 2 tablespoon Cider Vinegar
  • ½ Cup of Frank’s Hot Sauce
  • ¾ Cups Flour
  • Vegetable Oil Cooking Spray

Dry Flour Mix

  • 2 Cups of AP Flour
  • 2 tablespoon of Cornstarch
  • 1 tablespoon of Brown Sugar
  • 2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 black pepper
  • ½ teaspoon salt or to your preference

Toppings

  • Brioche Buns
  • Sriracha
  • Mayo
  • Lettuce
  • Kosher Pickle Chips

Instructions
 

Please read each step carefully as some of the flour and milk are used in varying amounts throughout the recipe.

  • Prep the head of cauliflower, rinse, and cut in half, then into about ½” slices, ensuring you are cutting some of the core of the cauliflower to hold the piece together.  You may only get about 4 cuts like this; the rest will be Florets or a couple of Florets combined.
  • Put the Cauliflower to the side and mix the marinade for the cauliflower. Mix 1 cup of Milk, cider vinegar, and hot sauce until combined.
  • Put all of your cauliflower into a casserole dish with marinade, cover, and refrigerate.  Let that refrigerate for 20-30 minutes.
  • While your cauliflower marinades in the fridge, Preheat your air fryer to 375 degrees.
  • Mix your dry Flour mix in a medium bowl by combining all of the dry ingredients listed.
  • In another medium bowl, mix 1 cup of milk with ¾ cup of flour.
  • Once the Cauliflower is finished marinating, take the cauliflower out of the fridge.
  • Set up a Baking sheet with parchment paper, this is just to prep and hold the dredged cauliflower before we air-fry it.
  • Shake off the excess marinade from the Cauliflower pieces and place the cauliflower onto the sheet tray.  If there is still a good amount of the milk marinade left over, pour it into the medium bowl with the flour/milk wet mix.
  • Line up the two bowls of the wet and dry mixes.  Take a piece of cauliflower and place it inside the wet mix, then into the dry flour mix. Repeat this a second time for each piece.
  • When you have finished coating all of the cauliflower, spray each piece with vegetable oil and place them onto the cooking sheet inside your air fryer.
  • Let the cauliflower cook for 15 minutes and turn it over halfway.
  • When they are done, remove them and let them stand for a couple of minutes to cool slightly.
  • Assemble the sandwiches, and Enjoy!

Notes

-I used Frank’s hot sauce but use your favorite hot sauce!
-To make this vegan, you can switch out the milk for your favorite non-dairy milk.
Keyword Cauliflower, Crispy, Crispy Cauliflower, Fast-Food, Healthy, KFC, Plant-Based, Sandwich, Vegan, vegetarian
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Cinnamon Spice Snowball Delights

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What do you get when you mix two OG Cookie recipes? A new classic sure to be added to your cookie recipe lineup for the Holidays or whenever you have a craving! These Cinnamon Spice Snowball Delights are everything you love about snowball cookies with some snickerdoodle charm.

This recipe was adapted from the Betty Crocker Russian Teacake recipe. Who knows the cookbook I'm talking about? Anybody? My mom had this big red, metal three-ring binder recipe book from Betty Crocker. (IYKYK) I remember using it with her as a kid, and even as time went on we always referred back to the recipes, especially near the holidays. The Russian teacakes, Mexican wedding cookies, or Snowball cookies (whichever name you know them by) are super popular, and for good reason. Butter. Lots of it. But as I was thinking of some cookie recipes to start baking for the Holidays, I found myself torn between baking some snowball cookies or Snickerdoodle.

The week has been pretty hectic so to satisfy my tastebuds I decided to marry the two recipes by adding cinnamon throughout the always delicious and buttery snowball cookies. In addition to adding in the cinnamon, I also used Marcona almonds which only amplifies the buttery taste and gives it a nutty, sweet flavor that only almonds could. You could use regular almonds, but may need to adjust the recipe, as regular almonds are usually dryer in consistency than the Marcona almonds. Another great swap, if you or someone you know is Gluten intolerant, switch out the flour with almond flour for gluten-free deliciousness! YUM.

Cinnamon Spice Snowball Cookie Ingredients

The Cinnamon Spice Snowball Delights are everything you love about the classic cookies you know with a few new spins I used Marcona almonds in this recipe instead of walnuts or pecans and added cinnamon.

Cinnamon Spice Snowball Cookies with Marcona Almonds and cinnamon sticks
  • Marcona Almonds
  • Cinnamon
  • Confectioner's Sugar
  • Vanilla

See recipe card for quantities.

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Storage

Store them at room temperature in an airtight container for up to 1 week..if they last that long! 😂

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Cinnamon Spice Snowball Cookies with Marcona Almonds and Cinnamon Sticks Near a Christmas Tree

Cinnamon Spice Snowball Delights

Start a new tradition with our sweet cinnamon spice snowball cookies inspired by snickerdoodles, with a buttery texture & a cinnamon dusting.
Print Recipe Pin Recipe
Prep Time 13 minutes
Cook Time 10 minutes
Course Dessert
Servings 20 cookies

Ingredients
  

  • ½ cup butter softened
  • ¼ cup Confectioners Sugar
  • 1 teaspoon vanilla
  • 1 cup & 2 TBSPs of All-purpose flour
  • ⅓ cup finely chopped Marcona Almonds
  • ⅛ teaspoon salt omit if Marcona Almonds are salted
  • ⅛ teaspoon Cinnamon
  • Confectioners Sugar, Cinnamon, and Coarse Sparkling Sugar

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Mix butter, powdered sugar, cinnamon, and vanilla in a large bowl. Stir in flour, nuts and salt (if required) until dough holds together.
  • Shape dough into 1-inch balls. Place about 1 inch apart on a parchment-lined cookie sheet. You should get approximately 18-24 cookies depending on the size.
  • Bake for 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • While your cookies are baking or cooling, prepare the cinnamon and confectioners sugar coating mixture. You can eyeball this, but about ¼ cup of confectioners sugar, 1 teaspoon of cinnamon, and 1 tablespoon of coarse sparkling sugar combined. Put to the side until the cookies are cool.
  • Once cookies have cooled for a couple of minutes, roll each cookie into the coating mixture and place it back onto the parchment sheet. Repeat this step a second time to ensure the cookie is fully coated in the cinnamon sugar mixture.

Notes

-Leave out the salt if the Marcona Almonds are Salted
-Gluten Free? Swap out the All Purpose flour for Almond Flour
Keyword Christmas, Cinnamon Spice, Cookie Exchange, Cookie Swap, Cookies, easy, Holiday, Holidays, Mexican Wedding Cookies, quick, Russian Teacake Cookies, Snowball Cookies, sweet, vanilla
Tried this recipe?Let us know how it was!

Loaded S'mores Cone

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S'mores are definitely an underrated dessert. There is so much to like and the flavors completely complement one another. Another reason to love them? You probably have a lot of the ingredients on hand most of the time! A loaded S'mores cone with marshmallows, caramel chocolate rolos, crushed pretzels, and graham crackers creates the ultimate quick and delicious dessert. As the weather cools here in the Northeast our marshmallow toasting over open-fire opportunities will continue to decline so this recipe is great because you can make it in your oven or even on the grill!

Hershey's Loaded Smores in a Cone. Pretzels, rolo caramels, marshmallows, and crushed graham cracker for campfire in a cone vibes

I decided to incorporate some additional flavors and ingredients for a salty and sweet combination outside of just the chocolate, graham, and marshmallows. For this loaded s'mores recipe you will need the traditional ingredients for s'mores, pretzels, and Caramel Rolos. If you never had a Rolo, you need to. They are little gold foiled wrapped pieces of chocolate caramel heaven. My family loves salted caramel desserts, so the pretzels and rolo mix answers that. If you love salty and sweet this is for you!

These are so easy to make, even the little ones can help out. BONUS, they resemble cornucopias, perfect if you are looking for a fall-themed dessert to make. Have fun and share your finished product!

Loaded S'mores Cone Ingredients

If you don't have pretzel or rolos, feel free to use just the traditional s'mores ingredients inside the cone.

Hershey's Loaded Smores in a Cone. Pretzels, rolo caramels, marshmallows, and crushed graham cracker for campfire in a cone vibes
  • Waffle Cones
  • Pretzels
  • Marshmallows
  • Rolo Chocolate Covered Caramels

See recipe card for quantities.

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Hershey's Loaded Smores in a Cone. Pretzels, rolo caramels, marshmallows, and crushed graham cracker for campfire in a cone vibes

Loaded S'mores Cone

Delicious S’mores in a cone—gooey marshmallows, melted chocolate, salty pretzels, and graham crackers in a crispy waffle cone!
Print Recipe Pin Recipe
Course Dessert, Snack
Servings 1 cone

Ingredients
  

  • 1 sheet Graham Cracker
  • 6 Hershey's Caramel Rolos
  • 20 Miniature Marshmallows
  • 10 Pretzels
  • 1 Waffle Cone
  • Hershey's Chocolate Syrup
  • Optional: Hershey's Dark Chocolate Morsels added to offset the level of sweetness

Instructions
 

  • Heat the Oven or Grill to 350 degrees.
  • Break Graham Cracker into smaller pieces..reserve some to the side for garnish.
  • Place most of the pretzels inside a sandwich bag, reserving 2 or 3 to the side, and crush the pretzels using the back of a spoon. They should still be fairly big pieces. We will break up the remaining pretzels finer to mix with our reserved crushed graham crackers later.
  • Remove the wrappers and roughly chop up the Caramel Rolos.
  • Mix the larger crushed pretzels, graham crackers, marshmallows, and Rolos in a mixing bowl.
  • Take all of the mixed ingredients and stuff inside of the waffle cone. The filling should fill up ¾s of the cone, leaving a small area unfilled at top.
  • Wrap the filled cone tightly with foil.
  • Place the foil wrapped cone on a baking sheet or directly on the rack.
  • Bake for 10 to 12 minutes.
  • While the cone is baking, take the remaining pretzels and graham crackers, and crush both ingredients into a fine powder. Put to the side.
  • Remove and allow the cone to cool for about 2 minutes before unwrapping the cone.
  • Once the cone is cool enough to handle, place on a plate and drizzle with Hersheys chocolate syrup and dust with the Graham Cracker/Pretzel topping.
Keyword campfire, chocolate, graham crackers, marshmallow, portable, quick, smores, snack, sweet, to go, waffle cone
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Meatless Vegetarian Chili

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"What do you mean you DON’T eat NO MEAT?"

Some parts of the movie, My Big Fat Greek Wedding, couldn't be more relatable to my own life, lol. I never really loved eating meat and was quite picky about the types of food I would eat. Coming from a BIG Italian family, meatballs are a Sunday meal staple, but they just never appealed to me. In college, I started to explore meatless options and began crafting versions of my favorite recipes. I got tired of relying on side dishes and less nutritious foods. Being vegetarian, vegan, or following any of the MANY diets out there has become so much easier.

Meatless vegetarian chili with corn muffins and fresh avocado

When I first began discovering how to incorporate new proteins and foods into my diet, it felt like the only vegetarian options were tofu – or you ate unhealthy staples like pasta or pizza. Everything I consumed was heavy on carbs and cheese, and that got old really fast. Not with this meatless vegetarian chili, the hearty ingredients combine protein and vegetables in their purest forms.

Meatless vegetarian chili with sour cream, cheddar cheese and avocado

Nowadays, people who choose not to eat something or CAN'T, like those with celiac disease or other dietary restrictions, have a wide array of substitutions and choices right at their local Whole Foods or other grocery stores. Many of these recipes I've been making for years, and even though not everyone in my household is vegetarian, these recipes are sure to please across the board. Sure, meat can round out a dish, but by balancing flavors, I believe you'll find that these recipes can absolutely stand up to their meat counterparts. Most of my recipes don't rely on meat replacements or tofu; instead, they feature whole foods. In this one, we use quinoa and lentils for protein, though you can use other beans like kidney or black beans if you prefer.

Meatless Vegetarian Chili Ingredients

Meatless vegetarian chili with corn muffin, shredded cheddar cheese, and fresh avocado
  • Lentils
  • Red Quinoa
  • Corn

These are just some of the key ingredients used in this meatless vegetarian chili recipe. Keep reading for the quantities and full recipe below.

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white prepping and garnish containers with lids for toppings
wooden spoons with white handles

Storage

In the Fridge

3 to 4 days: This Chili can stay in the fridge for about 3 to 4 days. Make sure to store it in an airtight container to maintain its freshness.

In the Freezer

3 to 4 months: This Chili can last in the freezer for about 3 to 4 months. To freeze, transfer it into airtight containers or freezer bags, leaving some space at the top for expansion.

Real Tip

To save time, chop and prep all toppings and garnishes at the end of the chili cook time so that everything is ready to go when your chili is hot and ready to serve. This way, you can quickly assemble your dish and keep the flavors fresh

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📖 Recipe

Close-up of a hearty meatless vegetarian chili bowl with toppings like shredded cheese, sour cream, and fresh avocado, perfect for game day or a cozy meal.

Really Delicious Meatless Vegetarian Chili Recipe

This hearty, meatless vegetarian chili combines quinoa, corn, and lentils for a flavorful, protein-packed dish. Perfectly spiced and simmered to perfection, it’s a satisfying and healthy meal that's great for game day or any cozy night in!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course, Soup
Servings 6

Ingredients
  

  • 1 Medium Yellow Onion diced
  • 2 Cloves of Garlic diced
  • 1 Yellow Bell Pepper diced
  • 2 Stalks of celery diced
  • 1 large carrot peeled and diced
  • 1 Can of petite diced tomatoes
  • 1 small can of tomato sauce
  • 1.5 cups of cooked red quinoa
  • 1 cup of frozen or fresh corn
  • 1.5 cups of cooked green lentils
  • 32 ounce Vegetable broth
  • 1 tablespoon Tomato Paste
  • 2 tablespoon Olive Oil
  • 1 tablespoon Chili Powder
  • 1 teaspoon cumin
  • 1 tablespoon brown sugar
  • 1 teaspoon Paprika
  • Sherry Vinegar
  • Salt & Pepper to Taste

Instructions
 

  • Before you start prepping your vegetables, be sure that you have your quinoa and green lentils pre-cooked and ready to go.
  • Chop up all of your vegetables and aromatics, and set to the side. Heat olive oil in a large pot over medium heat. Once your oil is heated up, start by adding the onions, peppers, carrots, and celery to the pot. Sprinkle a little kosher salt over top to encourage the veggies to sweat. Stir and allow them to cook for about 4-7 minutes until tender. Lower the heat to medium-low and add the garlic last to ensure it doesn’t burn.
  • Sprinkle your spices over the cooked vegetables; Chili Powder, Cumin, Paprika, Kosher salt, and Black pepper. For the Salt and Pepper, do that to taste, and remember, you can always go back and adjust. Stir well so that the spices have blanketed and covered the vegetables evenly. Add the brown sugar and tomato paste, again stirring well to coat everything. If you don’t want to add the brown sugar, you don't have to—completely optional. I like the balance it adds to the dish. Increase the heat back to medium, and stir. After about a minute, add a splash of the sherry vinegar to deglaze the pot.
  • Now it's time to add in the rest of our ingredients, pour in the vegetable broth. Add the cooked lentils and quinoa to the pot. Add the frozen or fresh corn, a can of tomatoes, and tomato sauce. Stir and bring the soup to a boil. Let it cook for 10-15 minutes and taste to adjust the salt, pepper, and other spices to your liking. Lower the heat and allow all of the flavors to blend.
  • Toppings and Garnishes | The options are endless…pick whatever you or your family prefers to combine with your chili. We love topping ours with cheddar or a mixed blend of shredded cheese, avocado, tortilla strips, sour cream…etc.

Notes

For sides, corn muffins or cornbread really hits the spot! Touchdown.
Keyword gluten free, lentils, meatless, quick, quinoa, vegetarian
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Caramel Apple Ice Cream Float

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The recipe for this caramel apple cream float came to be somewhere between the crisp fall air and a September Heatwave this idea came to me. I am dreaming of warm cider, but no way dare to drink that when the real feel is forecast to be 100+ degrees. Yuck. So if you too are salivating just thinking about apple flavored drinks, but feel like it's just too soon for the warm, cozy fall sips you have to try this!!!

I grew up drinking floats..Root beer or Coca Cola with vanilla bean ice cream thanks to my Pop who introduced them to his grandchildren because of his own fond childhood memories drinking them. This Caramel Apple Ice Cream Float is the best Fall twist on the usual float and a perfect treat for a warm autumn Day! Enjoy!

Caramel Apple Ice Cream Float Ingredients

For this Caramel Apple Ice Cream Float, you'll need vanilla ice cream, apple soda or sparkling apple cider, and caramel sauce. Optional toppings include whipped cream, chopped nuts (like pecans or walnuts), cinnamon, and a sprinkle of sea salt. You can also add apple slices, apple chips or toffee bits for extra flavor and texture.

Apple soda and Herringbone Tile
  • Sidral Mundet Apple Soda
  • Vanilla Bean Ice Cream
  • Caramel Sauce or Syrup
  • Optionial Garnishes

See recipe card for quantities.

Real Helpful Hints

Chill your glasses and the soda before assembling the float to maintain the coldness and fizziness longer. You can also freeze the caramel sauce for a few minutes before serving to keep it from getting too runny.

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Use a tall clear glass to allow room for both the ice cream scoops and the fizzy apple soda to expand.

tall float spoons
Float glasses

Storage

This recipe cannot be made ahead of time, serve immediately.

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📖 Recipe

Caramel Apple Ice Cream Float

Caramel Apple Ice Cream Float

Make a delicious caramel apple ice cream float with this easy fall dessert recipe—perfect for warm autumn days or whenever an apple craving hits!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dessert, Drinks
Servings 1 Float
Calories 250 kcal

Ingredients
  

  • ½ bottle Sidral Mundet Apple Soda
  • 2 scoops Vanilla Bean Ice Cream
  • 2 tablespoon Caramel Sauce or Syrup

Instructions
 

  • Drizzle Caramel Syrup or Sauce inside the glass
  • Scoop out 1 or 2 scoops of Vanilla Ice Cream into a tall glass
  • Slowly pour the Apple Soda over the Vanilla Ice Cream, do this carefully so the foam has room to rise and not overflow
  • Serve with straws and spoons
  • (Optional) Top with Apple Chips for Garnish

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 54gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 58mgSodium: 242mgPotassium: 289mgFiber: 1gSugar: 87gVitamin A: 592IUVitamin C: 1mgCalcium: 189mgIron: 0.1mg
Keyword Apple, Autumn, Caramel, Fall, Ice Cream, Soda, Vanilla Ice Cream
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