ask the missing link

This Slow Cooker Sausage and Egg Breakfast Casserole is a hearty and filling breakfast that you can make ahead of time for busy mornings or for a big group of people. It's a tasty way to start the day, with colorful bell peppers, savory sausage, and creamy eggs.

Ingredients: 1 lb breakfast sausage. 1 onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 10 large eggs. 1 cup milk. 1 cup shredded cheddar cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray.

Instructions: In a skillet, cook breakfast sausage until browned. Drain excess fat. Spray slow cooker with cooking spray. Layer cooked sausage, onion, and bell peppers in the slow cooker. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the sausage and vegetables in the slow cooker. Sprinkle shredded cheddar cheese on top. Cover and cook on low for 6-8 hours or high for 3-4 hours, until eggs are set. Serve warm and enjoy!

This Watermelon, Blueberry, and Jicama Arugula Salad is a delightful blend of sweet and savory flavors, making it a perfect summer salad. The juicy watermelon and fresh blueberries provide a burst of sweetness, while the jicama adds a crisp texture. The arugula adds a peppery bite, and the feta cheese and mint create a harmonious balance of flavors. Topped with a balsamic vinaigrette dressing, this salad is not only delicious but also visually appealing.

Ingredients: 2 cups diced watermelon. 1 cup fresh blueberries. 1 cup jicama, peeled and julienned. 4 cups arugula leaves. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh mint. 1/4 cup chopped red onion. 1/4 cup chopped walnuts. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Dice the watermelon and put it in a large salad bowl. Add the julienned jicama, arugula leaves, crumbled feta cheese, chopped red onion, chopped walnuts, and chopped fresh mint. Add the balsamic vinaigrette dressing to the salad and mix it all together. Add pepper and salt to taste. Toss the salad gently until all the ingredients are well mixed. Serve right away as a colorful and refreshing salad.

These Chocolate Peanut Butter Coconut Cups are a delicious gluten-free treat that will satisfy your sweet tooth. They taste and feel great because they are made with creamy peanut butter, coconut oil, and dairy-free chocolate.

Ingredients: 1 cup creamy peanut butter. 1/4 cup coconut oil. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/2 cup shredded coconut unsweetened. 2 cups dairy-free chocolate chips.

Instructions: Put peanut butter, coconut oil, maple syrup, and vanilla extract in a bowl that can go in the microwave. Stirring every 30 seconds in the microwave until smooth and well mixed. Toss in the coconut shreds. Paper liners should be put inside a mini muffin tin. In 30-second bursts, stir the chocolate chips in the microwave until the mixture is smooth. Cover the bottom of each muffin cup with a small amount of melted chocolate. Put it in the freezer for 10 minutes so it can set. Put a little of the peanut butter mixture on top of the chocolate layer in each muffin cup after it has set. Cover with the rest of the melted chocolate. Put it back in the freezer for another 10 to 15 minutes, or until it's firm. Take it out of the muffin tin when it's firm and enjoy!

These vegan chocolate and almond butter crunch bars are a delicious gluten-free treat. They have the crunch of quinoa and the creamy texture of almond butter. They are a great way to treat yourself without feeling guilty because they taste great and are slightly sweet.

Ingredients: 1 cup quinoa, cooked. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup cocoa powder. 1/2 cup shredded coconut. 1/2 cup sliced almonds. 1/4 teaspoon sea salt. 1 teaspoon vanilla extract.

Instructions: In a large bowl, combine cooked quinoa, almond butter, maple syrup, melted coconut oil, cocoa powder, shredded coconut, sliced almonds, sea salt, and vanilla extract. Mix well until all ingredients are evenly combined. Line a square baking pan with parchment paper, leaving some overhang for easy removal. Press the quinoa mixture firmly into the prepared pan, creating an even layer. Place the pan in the refrigerator and chill for at least 2 hours or until set. Once set, lift the bars using the parchment paper overhang and place them on a cutting board. Using a sharp knife, cut the chilled mixture into bars of your desired size. Store in an airtight container in the refrigerator until ready to serve.

Enjoy the rich flavors of this creamy pasta sauce that has the pleasant scent of rosemary added to it. The buttery texture and creaminess of heavy cream come together to make a rich sauce that goes perfectly with your favorite pasta and makes eating a treat.

Ingredients: 2 tbsp butter. 2 cloves garlic, minced. 2 sprigs fresh rosemary, finely chopped. 1 cup heavy cream. Salt and pepper to taste. Grated Parmesan cheese, for garnish.

Instructions: Melt butter in a saucepan over medium heat. Add minced garlic and chopped rosemary, saut until fragrant. Pour in heavy cream, stirring constantly until it simmers and thickens slightly. Season with salt and pepper to taste. Remove from heat and let it cool for a minute. Serve over cooked pasta of your choice, garnished with grated Parmesan cheese.

These Chicken & Insalata Caprese Party Picks are perfect for entertaining guests. They combine the classic flavors of Insalata Caprese with tender chicken strips for a delightful appetizer.

Ingredients: 12 cherry tomatoes. 12 fresh basil leaves. 6 oz mozzarella cheese, cut into 12 cubes. 1 boneless, skinless chicken breast. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon balsamic glaze. 12 toothpicks.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breast, then cut it into 12 thin strips. Set a pan on medium heat and add the olive oil. It should take about two to three minutes on each side to cook chicken strips all the way through. To make the party picks, put a cherry tomato, a basil leaf, a mozzarella cube, and a cooked chicken strip on a toothpick and stick them together. Place the picks on a serving platter and drizzle with the balsamic glaze. Serve right away and enjoy!

These delightful Peanut Butter and Jelly Sandwich Cookies combine the classic flavors of peanut butter and strawberry jam in a soft and chewy cookie. Perfect for a sweet treat or a lunchbox snack!

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 tsp vanilla extract. 1/2 cup all-purpose flour. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup strawberry jam or jelly.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine peanut butter, sugar, egg, and vanilla extract. 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, mixing until a dough forms. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use a fork to flatten each ball, creating a crisscross pattern. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Once the cookies have cooled, spread a teaspoon of strawberry jam or jelly on the bottom side of one cookie. Take another cookie and press the bottom side onto the jam to create a sandwich. Repeat this process for the remaining cookies. Enjoy your delicious Peanut Butter and Jelly Sandwich Cookies!

Cheesecake Cookies combine rich and creamy cheesecake flavors with the classic appeal of cookies. These delectable treats have a tender cookie base with a hint of graham cracker crust and are dusted with powdered sugar.

Ingredients: 1 cup cream cheese, softened. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1 egg. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup graham cracker crumbs. 1/4 cup powdered sugar for dusting.

Instructions: In a bowl, cream together the softened cream cheese and unsalted butter until smooth. Add the granulated sugar and vanilla extract, then mix until well combined. Beat in the egg until the mixture is creamy and uniform. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Gently fold in the graham cracker crumbs to incorporate a cheesecake crust-like texture. Cover the dough and refrigerate for at least 1 hour to firm up. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Scoop tablespoonfuls of dough, roll them into balls, and place them on the prepared baking sheet. Using the back of a spoon or your thumb, make an indentation in the center of each cookie. Bake in the preheated oven for about 10-12 minutes or until the cookies are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes. Transfer the cookies to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar before serving.