Gamemakers Toolkit

These Pretzel Bottomed Snickers Blondies are the perfect combination of sweet and salty. These treats are a delightful blend of flavors and textures, with a crunchy pretzel crust topped with a chewy Snickers-studded blondie layer.

Ingredients: 1 cup crushed pretzels. 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped Snickers bars. 1/4 cup mini chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a baking pan. Put the crushed pretzels and melted butter in a bowl and mix them together. Make an even layer of the mixture in the bottom of the baking pan that has been prepared. Whisk the egg, vanilla extract, and brown sugar together in a different bowl until everything is well mixed. Just until they are mixed in, add the flour, baking powder, and salt to the wet ingredients. Add the mini chocolate chips and chopped Snickers bars to the batter and smooth them out. Mix the batter well after adding it to the pretzel crust. Heat the oven to 350F. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the middle comes out with a few moist crumbs on it. After taking the blondies out of the oven, let them cool all the way down on a wire rack in the pan. Once they are cool, use the extra parchment paper to carefully lift the blondies out of the pan and set them on a cutting board. Serve it cut up into squares. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Broccoli and spinach burritos that are good for you are a tasty and healthy meal option. Because they are full of healthy foods like quinoa, black beans, and fresh vegetables, they make a great lunch or dinner.

Ingredients: 1 cup broccoli florets. 1 cup fresh spinach leaves. 1/2 cup cooked quinoa. 1/2 cup black beans, drained and rinsed. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese optional. 2 whole wheat tortillas. Salt and pepper to taste. Olive oil for sauting.

Instructions: Heat a skillet over medium heat and add a little olive oil. Add the diced red onion and red bell pepper to the skillet and saut until softened, about 3-4 minutes. Add the broccoli florets and saut for another 2-3 minutes until they start to become tender. Stir in the spinach leaves and cook until wilted, about 1-2 minutes. Add the cooked quinoa and black beans to the skillet. Stir to combine and heat through for about 2 minutes. Season with salt and pepper to taste. Warm the whole wheat tortillas in a dry skillet or microwave for about 10 seconds. Divide the filling mixture evenly between the two tortillas. Top with diced tomatoes and shredded cheddar cheese if using. Roll up the tortillas, folding in the sides as you go, to create the burritos. Serve immediately or wrap in parchment paper for a to-go option.

Prep Time: 15 minutes

Cook Time: 15 minutes

This savory tart by TV host and chef John has a buttery puff pastry base and is filled with sweet caramelized onions and tangy goat cheese.

Ingredients: 1 sheet puff pastry. 100g goat cheese. 1 red onion, thinly sliced. 2 tablespoons balsamic vinegar. 1 tablespoon olive oil. 1 teaspoon fresh thyme leaves. Salt and pepper to taste.

Instructions: Start by heating the oven up to 400F 200C. Place the puff pastry sheet on a lightly floured surface and roll it out. Then, move it to a baking sheet. Spread out the goat cheese crumbles on the baking sheet. Put olive oil in a pan and heat it over medium-low heat. It will take about 10 minutes of cooking after adding the sliced onions until they turn caramelized. Add the balsamic vinegar to the onions that have been caramelized and cook for two more minutes. Place the caramelized onions on top of the goat cheese on the baking sheet. Add salt and pepper to the tart along with fresh thyme leaves. The pastry should be baked in a hot oven for 20 to 25 minutes, or until it turns golden brown and puffs up. Take the tart and cut it into squares or rectangles. Serve it warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

#CookingWithJohn, #TartTime, #ChefJohnRecipes

This salad is full of healthy fats, protein, and fiber, and it tastes great. You can eat it for lunch or dinner without much trouble.

Ingredients: 1 can chickpeas, drained and rinsed. 1 ripe avocado, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 1 tablespoon lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine chickpeas, avocado, cherry tomatoes, red onion, and cilantro. Drizzle lime juice and olive oil over the salad. Season with salt and pepper to taste. Gently toss until all ingredients are evenly coated. Serve immediately or refrigerate until ready to serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Vegan Thai Iced Tea is a refreshing twist on the classic Thai beverage. Made with coconut milk and sweetened with agave syrup, it's a creamy and delicious drink perfect for any time of the day.

Ingredients: 4 cups water. 4 black tea bags. 1/2 cup coconut milk. 2 tablespoons agave syrup or sweetener of choice. 1/2 teaspoon vanilla extract. Ice cubes.

Instructions: In a pot, bring water to a boil. After taking it off the heat, add the tea bags and let them steep for 5 to 7 minutes. Once the tea is cool, take out the tea bags and let it sit overnight. Then, put the coconut milk, agave syrup, and vanilla extract in a different bowl and mix them together well. Put ice cubes in glasses. Leave some space at the top of the glass and pour the cooled tea over the ice cubes. Pour the coconut milk mix over the tea slowly. The coconut milk will make layers as it sinks to the bottom. To mix the flavors, stir before you drink.

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the ultimate comfort food with this cheesy bacon slow cooker delight. Creamy cheeses, savory bacon, and aromatic herbs combine to create a dish that's irresistibly delicious. Perfect for a cozy night in or for feeding a hungry crowd!

Ingredients: 1 lb bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 2 cups shredded cheddar cheese. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup chicken broth. 1 cup heavy cream. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp black pepper. 1/2 tsp salt. 1 lb pasta, cooked al dente. Fresh parsley, for garnish.

Instructions: Cook chopped bacon in a pan until it gets crispy. Take out most of the grease, leaving only about 1 tablespoon in the pan. To the pan with bacon grease, add minced garlic and diced onion. Cook the onions until they are soft and clear. Add the cooked bacon, onion, and garlic to the slow cooker. Shred cheddar, mozzarella, and Parmesan cheese and put them in the slow cooker. Heavy cream and chicken broth should be added. Add salt, black pepper, dried oregano, and dried thyme to the mix. Blend everything together until it's well mixed. Keep the lid on and set the heat to low for two to three hours, or until the cheeses melt and bubble. Pour the cheese sauce over the cooked pasta and mix it in until it's evenly covered. Serve hot with fresh parsley on top. Have fun with the bacon and cheese!

Prep Time: 20 minutes

Cook Time: 180 minutes

Enjoy the rich flavors of a perfectly grilled sirloin steak with a savory balsamic glaze. The smooth and velvety notes of the Out of Sight wine, a delightful red blend, will go well with it.

Ingredients: 1 bottle Out of Sight wine red blend. 1 lb sirloin steak. 1 tsp salt. 1 tsp black pepper. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup balsamic vinegar. 1 tbsp honey. 2 sprigs fresh rosemary.

Instructions: Warm the grill up to a medium-high level. On both sides of the steak, sprinkle it with salt and black pepper. Put some olive oil on the steak and rub it in. For medium-rare steak, grill for 4 to 5 minutes per side, or until done to your liking. Put olive oil in a skillet and heat it over medium-low heat while the steak is cooking. Add the minced garlic and cook for about one minute, until the garlic smells good. Add honey and balsamic vinegar and mix well. After about two to three minutes, the sauce should get thicker. Take the steak off the grill and give it a minute or two to rest. Spread the balsamic glaze on top of the steak after cutting it against the grain. Serve with a glass of Out of Sight wine and fresh rosemary sprigs on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

With this Pumpkin Pie White Russian, you can enjoy the rich and creamy tastes of fall. This seasonal take on a classic cocktail tastes great with the coffee ice cubes adding a nice coffee kick.

Ingredients: 1.5 oz vodka. 1.5 oz coffee liqueur. 1.5 oz pumpkin spice cream liqueur. 1 oz heavy cream. Pumpkin pie spice for garnish. Coffee ice cubes.

Instructions: To make coffee ice cubes, put brewed coffee in an ice cube tray and freeze it. Put heavy cream, coffee liqueur, pumpkin spice cream liqueur, and vodka in a shaker. Make sure to shake it well until it's cold. Put a few coffee ice cubes in a rocks glass. Put the coffee ice cubes on top of the cocktail mix that you just made. Add a sprinkle of pumpkin pie spice to the top. Mix slowly and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes