Halo Kun

This Made from Scratch Chocolate Nut Bark is ideal for any chocolate fan. This bark is simple to make and delicious to eat, made with dark chocolate, mixed nuts, dried cranberries, apricots, shredded coconut, and a sprinkle of sea salt.

Instructions: Preheat the oven to 350 degrees Fahrenheit. Place the mixed nuts on a baking sheet in a single layer and roast for 8-10 minutes, or until fragrant and lightly browned. Melt the chocolate in a double boiler while constantly stirring. Stir in the roasted nuts, dried cranberries, chopped apricots, shredded coconut, and sea salt until thoroughly combined. Line a baking sheet with parchment paper and spread the chocolate-nut mixture on it, forming a 1/4-inch-thick rectangle. Refrigerate for at least 30 minutes, or until the chocolate has hardened. Serve the bark broken into bite-sized pieces.

Perfect sweet treat with these Apple Caramel Muffins.

A tangy vinaigrette dressing brings this Lobster, Corn, and Tomato Salad together. It tastes great with fresh lobster meat, sweet corn, juicy cherry tomatoes, and fragrant basil. This salad is great for summer because it's both healthy and tasty.

Ingredients: 1 lobster, cooked and chopped. 2 cups of corn kernels, fresh or frozen. 2 cups of cherry tomatoes, halved. 1/4 cup of red onion, finely chopped. 1/4 cup of fresh basil leaves, torn. 1/4 cup of olive oil. 2 tablespoons of red wine vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked lobster, corn, cherry tomatoes, red onion, and torn basil leaves. In a separate small bowl, whisk together the olive oil and red wine vinegar to create the dressing. Season with salt and pepper to taste. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve the Lobster, Corn, and Tomato Salad chilled, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Leftover corned beef finds new life in this comforting and flavorful soup, featuring a blend of hearty vegetables and savory broth.

Ingredients: 2 cups leftover corned beef, shredded. 1 onion, diced. 2 carrots, sliced. 3 potatoes, diced. 4 cups cabbage, shredded. 4 cups beef broth. 2 cloves garlic, minced. 1 teaspoon thyme. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Break up the corned beef and add it. Cook for two to three minutes. Add cabbage, carrots, and potatoes and mix them in. Put in the beef broth and season with salt, pepper, thyme, and bay leaf. Once the soup starts to boil, lower the heat and let it cook for 20 to 25 minutes, or until the vegetables are soft. Take out the bay leaf and, if necessary, change the seasoning. Serve hot with fresh parsley on top. Corned beef and cabbage soup is a hearty meal.

Prep Time: 15 minutes

Cook Time: 30 minutes

Irresistible goodness of these Apple Cinnamon Muffins with a crunchy streusel topping. Perfect for a sweet treat any time of day.

Creamy, gluten-free mac and cheese made easy in the Instant Pot, with a special touch of nutritional yeast for added flavor and nutrients.

Bowl of traditional Italian Wedding Soup, featuring tender pasta, flavorful turkey meatballs, and nutritious spinach in a homemade chicken broth. Perfect for satisfying all your comfort food cravings.

A simple homemade lasagna recipe perfect for creating a cozy family dinner with tender pasta, meaty sauce, and creamy cheese.

Step up your homemade French fry game with this easy-to-follow guide.

This Turkey Breast Grilled Cheese Sandwich is a quick and easy lunch or dinner option. This sandwich is a savory delight thanks to the combination of melted cheddar cheese and turkey breast.

Instructions: Preheat a nonstick skillet to medium-high heat. Each slice of bread should be brushed with butter on one side. Place one slice of bread in the skillet, butter side down. On top of the bread, place one slice of cheese, then the turkey breast, and finally the other slice of cheese. Place the other slice of bread, butter side up, on top. Grill for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted. Remove from the skillet and set aside for a minute to cool before slicing in half.

These crispy on the outside and soft on the inside vegan eggplant potato pancakes have a delicious combination of flavors and textures. They are ideal as an appetizer or side dish for any meal.

Instructions: Combine the grated eggplant and potatoes in a large mixing bowl. Combine the flour, baking powder, salt, and black pepper in a mixing bowl. Mix until everything is well combined. Mix in the chopped parsley and chives thoroughly. In a large skillet over medium-high heat, heat the olive oil. Flatten the batter in the skillet with a spatula. 3-4 minutes per side, or until golden brown and crispy. Serve immediately with your preferred dipping sauce.

A refreshing couscous salad with the sweetness of nectarines, the saltiness of Parmaham, and the freshness of basil. Perfect for a light and flavorful meal.

Ingredients: 1 cup couscous. 2 nectarines, sliced. 4 slices of Parmaham. 1/4 cup fresh basil leaves. 1/4 cup pine nuts. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Prepare the couscous according to package instructions. Fluff it with a fork and let it cool. In a dry skillet, toast the pine nuts over medium heat until they turn golden brown. Remove and set aside. In a large bowl, combine the cooled couscous, sliced nectarines, torn Parmaham slices, and fresh basil leaves. In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the couscous salad and toss to combine all the ingredients. Sprinkle the toasted pine nuts over the top for added crunch and flavor. Serve the couscous salad immediately or refrigerate until ready to serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This FeastSTL Smoked Prime Rib recipe will elevate your dining experience because it uses a perfect blend of herbs and spices to give the succulent prime rib a rich flavor. Perfect for special events or anytime you want a high-end smoked treat.

Ingredients: 1 8-10 pounds prime rib roast. 1/4 cup olive oil. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme, chopped. 2 tablespoons kosher salt. 1 tablespoon black pepper. 1 tablespoon smoked paprika.

Instructions: Set the temperature of your smoker to 225F 107C. To make a rub, combine olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and smoked paprika in a bowl. Make sure to coat the prime rib roast evenly all over by rubbing it with the prepared mixture. After seasoning, place the prime rib on the smoker grate and smoke it for about 30 minutes per pound, or until the internal temperature reaches your preferred doneness medium-rare is usually about 135 degrees Fahrenheit or 57 degrees Celsius. When finished, take the prime rib out of the smoker and give it a good 15 to 20 minutes to rest before slicing. Enjoy the juicy interior and flavorful crust of the smoked prime rib after slicing and serving it.

Prep Time: 20 minutes

Cook Time: 4-5 hours