Miso Sesame Kale Chips

These Miso Sesame Kale Chips are a flavorful and nutritious snack that's easy to make. The miso paste adds a savory umami flavor, while the sesame oil and seeds give a nutty crunch. Enjoy these chips as a guilt-free snack or a tasty side dish!

Ingredients:

• 1 bunch kale, stems removed and torn into pieces
• 2 tablespoons white miso paste
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame seeds

Instructions:

Warm the oven up to 300F 150C

Miso paste, sesame oil, soy sauce, rice vinegar, and maple syrup should all be mixed together in a large bowl using a whisk

Put the kale pieces in the bowl and mix the dressing into them so that they are all covered

Place a single layer of kale pieces on a baking sheet that has been lined with parchment paper

Add sesame seeds to the kale

Turn the kale over every 15 minutes or so while baking for 15 to 20 minutes, or until it's crispy

Take it out of the oven and let it cool down before you serve

5-Min White Peach Margaritas

Refreshing and easy-to-make margaritas using frozen white peaches for a delightful twist. Perfect for a quick and tasty drink option.

Ingredients:

• 1 cup frozen white peaches
• 1/4 cup lime juice
• 2 tbsp agave syrup
• 1/4 cup tequila
• 1 cup ice cubes
• Salt for rimming optional
• Lime wedges for garnish optional

Instructions:

Put frozen white peaches, lime juice, agave syrup, tequila, and ice cubes in a blender

Mix everything together until it's smooth

Possible: Cut a lime wedge and run it around the edge of a glass

Then dip the glass in salt

Put the margarita mix into glasses

Add lime wedges as a garnish if you want

Serve right away and enjoy!

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce

Try a new way to enjoy green tomatoes, a true southern favorite. The outside of these oven-fried green tomatoes is crunchy, and the inside is soft. For the best mix of flavors, dip them in a spicy Sriracha-ranch sauce.

Ingredients:

• 4 green tomatoes, sliced into 1/2-inch rounds
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 eggs, beaten
• Cooking spray
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 2 tablespoons ranch dressing
• 1 tablespoon fresh chopped parsley optional, for garnish

Instructions:

Preheat your air fryer to 375F 190C for 5 minutes

In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, salt, black pepper, and paprika

Mix well

Dip each green tomato slice into the beaten eggs, allowing any excess to drip off

Coat the tomato slice in the breadcrumb mixture, pressing the breadcrumbs onto both sides to adhere

Place the coated tomato slices in a single layer in the air fryer basket, ensuring they are not touching

You may need to cook in batches depending on the size of your air fryer

Lightly spray the tomato slices with cooking spray to help them crisp up

Air fry the tomatoes at 375F 190C for 8-10 minutes, flipping them halfway through, until they are golden brown and crispy

While the tomatoes are cooking, prepare the dipping sauce by combining the mayonnaise, sriracha sauce, and ranch dressing in a small bowl

Mix until well combined

Once the tomatoes are done, remove them from the air fryer and let them cool slightly

Serve the oven-fried green tomatoes hot with the sriracha-ranch dipping sauce on the side

Garnish with fresh chopped parsley if desired

Enjoy your delicious oven-fried green tomatoes with a kick of Sriracha and creamy ranch dipping sauce!

Bar Gelato's Dreamy Chocolate Hazelnut Gelato

Enjoy Bar Gelato's Dreamy Chocolate Hazelnut Gelato, which is rich and creamy. This delicious treat has the richness of cocoa and the nutty taste of hazelnut spread. It's a great frozen dessert that will satisfy any sweet tooth.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup hazelnut spread
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped hazelnuts, toasted optional, for garnish

Instructions:

In a saucepan, combine whole milk, heavy cream, and granulated sugar over medium heat

Whisk in cocoa powder until fully incorporated and the mixture is smooth

Stir in hazelnut spread, vanilla extract, and salt until well combined and the mixture is heated through

Remove from heat and let cool to room temperature, then transfer to a covered container and refrigerate for at least 4 hours or overnight

Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency

Transfer the gelato to a freezer-safe container, cover, and freeze for an additional 2-4 hours, or until firm

Before serving, sprinkle toasted chopped hazelnuts over the gelato if desired

Mocha Cookies & Cream Popsicles

Indulge in the rich flavors of mocha and cookies & cream with these creamy popsicles. Perfect for cooling off on hot days or as a delightful treat any time!

Ingredients:

• 2 cups brewed coffee, chilled
• 1 cup heavy cream
• 1/4 cup cocoa powder
• 1/4 cup sugar
• 6 chocolate sandwich cookies, crushed

Instructions:

Whisk the heavy cream, cocoa powder, sugar, and chilled coffee together in a bowl until everything is well mixed

I filled up each popsicle mold about three quarters of the way to the top with the mixture

Put an equal number of crushed cookies into each mold

Place popsicle sticks inside the molds

Put it in the freezer for at least six hours, or until it's solid

To get the popsicles out of the molds, run them under warm water for a second or two and pull the sticks out slowly

Cheesy Zucchini Quiche

This cheesy zucchini quiche is a delightful way to enjoy the flavors of summer. It's packed with shredded zucchini, cheddar cheese, and a blend of savory herbs. Perfect for brunch or a light dinner.

Ingredients:

• 1 pie crust
• 2 cups shredded zucchini
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

Instructions:

Turn on your oven and heat it up to 375F 190C

Shred the zucchini and put it in a clean kitchen towel

Squeeze out as much water as you can

Put the prepared pie crust, shredded cheddar cheese, diced onion, and shredded zucchini in a large bowl

Add the milk, salt, black pepper, garlic powder, dried thyme, oregano, and basil to a different bowl and mix them together using a whisk

Spread the egg mix on top of the cheese and zucchini mix in the pie crust

Set the oven to 350F and bake the quiche for 35 to 40 minutes, or until the top is golden brown

Take it out of the oven and let it cool down for a few minutes

Then cut it into pieces and serve

Have fun with your tasty zucchini quiche!

Peanut Butter and Jelly Cupcakes

These Peanut Butter and Jelly Cupcakes are a delightful twist on the classic sandwich. Moist peanut butter cupcakes are swirled with strawberry jam and topped with creamy peanut butter frosting. A perfect combination of flavors in every bite!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/4 cup milk
• 1 egg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup strawberry jam
• 1/4 cup crushed peanuts optional
• 1/4 cup powdered sugar for dusting
• Peanut butter frosting store-bought or homemade

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners

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

Add the egg and milk, and mix until well combined

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

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Fill each cupcake liner about two-thirds full with the cupcake batter

Add a small spoonful of strawberry jam on top of each cupcake batter

Use a toothpick to swirl the jam into the batter to create a marbled effect

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cool, frost them with peanut butter frosting

Sprinkle crushed peanuts on top if desired and dust with powdered sugar for a finishing touch

Serve and enjoy your Peanut Butter and Jelly Cupcakes!