Homesick Pipe

This vibrant margarita combines the tangy sweetness of blood oranges with the tropical flavor of pineapple, creating a refreshing and visually stunning cocktail perfect for any occasion.

Ingredients: 2 oz tequila. 1 oz triple sec. 1/2 cup blood orange juice. 1/2 cup pineapple chunks. 1 cup ice cubes. Salt optional, for rimming. Blood orange slice or pineapple wedge for garnish.

Instructions: In a blender, combine tequila, triple sec, blood orange juice, pineapple chunks, and ice cubes. Blend until smooth. If desired, rim the edge of a margarita glass with salt. Pour the blended mixture into the prepared glass. Garnish with a blood orange slice or pineapple wedge. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Philly Cheese Steak Burgers combine the flavors of a classic Philly cheesesteak with the convenience of a burger. They're loaded with sautéed onions, green peppers, and mushrooms, all topped with melted provolone cheese.

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 1/2 cup diced green bell peppers. 1/2 cup sliced mushrooms. 4 hamburger buns. 4 slices of provolone cheese. Salt and pepper to taste. Olive oil for cooking.

Instructions: In a skillet, heat some olive oil over medium-high heat. Add the diced onions, green bell peppers, and mushrooms to the skillet. Cook until they become tender and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside. Divide the ground beef into 4 equal portions and form them into burger patties. Season both sides with salt and pepper. In the same skillet, add more olive oil if needed and cook the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium-rare. During the last minute of cooking, place a slice of provolone cheese on each patty and cover the skillet to let the cheese melt. Toast the hamburger buns in the skillet or oven until they are slightly crispy. Assemble the burgers by placing a cheese-covered patty on the bottom half of each bun. Top with the sauted vegetables and cover with the top bun. Serve the Philly Cheese Steak Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Mediterranean Stuffed Bell Peppers are a flavorful, healthy meal that is great for you. Quinoa, chickpeas, tomatoes, olives, and feta cheese all mixed together make a filling that is both hearty and healthy. This recipe is great for a cozy dinner at home or for having people over. On top of that, it goes great with your favorite red wine!

Ingredients: 4 large bell peppers, halved and seeded. 1 cup cooked quinoa. 1 can 15 ounces chickpeas, drained and rinsed. 1 cup diced tomatoes. 1/2 cup chopped kalamata olives. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together cooked quinoa, chickpeas, diced tomatoes, olives, feta cheese, parsley, garlic, olive oil, oregano, salt, and pepper. Fill each bell pepper half with the quinoa mixture, pressing down gently to pack it in. Place the stuffed bell peppers in a baking dish, cover with foil, and bake for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes until the tops are slightly browned. Serve hot, garnished with additional parsley if desired.

Prep Time: 20 minutes

Cook Time: 35 minutes

Adding smoky barbecue pulled pork to fluffy baked potatoes makes these Pulled Pork Stuffed Potatoes a hearty and filling meal. Great for a cozy dinner or a snack on game day!

Ingredients: 4 large russet potatoes. 1 cup pulled pork. 1/2 cup barbecue sauce. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Clean the potatoes well and poke them several times with a fork. Place potatoes on a rack in the oven and bake them for 45 to 60 minutes, or until a fork can go through them easily. BBQ sauce and pulled pork should be mixed together in a bowl. Each potato should be cut open and fluffed with a fork after it's done cooking. Spread the pulled pork mixture out evenly among the potatoes and stuff each one full. Put some shredded cheddar cheese on top of each potato. Put the potatoes back in the oven and bake for another 5 to 10 minutes, until the cheese melts and starts to bubble. Before serving, sprinkle chopped green onions, salt, and pepper on top.

Prep Time: 15 minutes

Cook Time: 60 minutes

These healthy and tasty no-bake cookies fit the Paleo diet perfectly. These are a great snack for anyone on the Paleo diet because they are made with almond butter and coconut oil.

Ingredients: 1/2 cup coconut oil. 1/2 cup almond butter. 1/4 cup raw honey. 1/2 cup unsweetened shredded coconut. 1/2 cup almond meal. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, melt the coconut oil over low heat. Remove from heat and stir in almond butter, raw honey, and vanilla extract until well combined. In a separate bowl, mix together shredded coconut, almond meal, cocoa powder, and a pinch of salt. Pour the wet mixture into the dry ingredients and stir until a thick dough forms. Scoop spoonfuls of the mixture onto a parchment paper-lined tray to form cookies. Place the tray in the refrigerator and let the cookies set for at least 30 minutes. Once firm, your Coconut Oil No Bake Cookies are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy this gluten-free Candy Corn Pretzel Fudge, which is the perfect mix of sweet and salty. This tasty treat is simple to make and will make everyone happy!

Ingredients: 2 cups gluten-free candy corn. 1 cup Snyder's gluten-free pretzels, crushed. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/2 cup white chocolate chips. 1/2 cup semi-sweet chocolate chips.

Instructions: Put parchment paper around the edges of an 8x8-inch baking pan, leaving some overhang to make it easy to take off. Put the sweetened condensed milk and unsalted butter in a bowl that can go in the microwave. In 30-second increments, heat the mixture in the microwave and stir it after each one until it is smooth and the butter is mixed in completely. Add the vanilla extract and mix well. Crush the pretzels and add the gluten-free candy corn to the mix. Mix them around until they are all covered. To make the white chocolate smooth, melt the chips in a separate bowl that can go in the microwave for 30 seconds at a time. Stir after each minute. Spread out half of the fudge mixture in the pan that has been prepared. Half of the melted white chocolate should be poured over the fudge in the pan. Spread out the rest of the fudge mixture that you have added on top. Spread the rest of the melted white chocolate on top of the fudge. To make the chocolate smooth, melt the semisweet chips in the microwave for 30 seconds at a time, stirring after each one. Pour the melted semisweet chocolate over the fudge and make swirls with a toothpick or skewer. Set the fudge in the fridge for at least two hours, or until it is firm. When the fudge is set, use the extra parchment paper to lift it out of the pan. Cut it into squares by putting it on a cutting board. Enjoy your gluten-free Candy Corn Pretzel Fudge!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich flavors of fall with this luscious vegan pumpkin caramel sauce. Perfect for drizzling over desserts like ice cream, pancakes, or waffles, or even as a dip for fresh fruit.

Ingredients: 1 cup pumpkin puree. 1 cup coconut milk. 1/2 cup brown sugar. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. Pinch of salt.

Instructions: In a saucepan, combine pumpkin puree, coconut milk, brown sugar, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Bring the mixture to a gentle boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce thickens to desired consistency, stirring occasionally. Remove from heat and let it cool slightly before serving. Transfer the sauce to a jar or airtight container and store in the refrigerator.

Prep Time: 5 minutes

Cook Time: 20 minutes

A creamy and flavorful risotto with the sweetness of butternut squash, perfect for a cozy fall evening. The pressure cooker makes it quick and easy!

Ingredients: 1 cup Arborio rice. 2 cups butternut squash, diced. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup dry white wine. 1/2 cup Parmesan cheese, grated. 2 tablespoons olive oil. 1 teaspoon thyme, chopped. Salt and pepper to taste.

Instructions: Set the pressure cooker to saut mode and heat olive oil. Add onions and garlic, saut until softened. Stir in Arborio rice and cook until lightly toasted. Pour in white wine, stirring until mostly evaporated. Add butternut squash, thyme, salt, and pepper. Mix well. Pour in vegetable broth and lock the lid of the pressure cooker. Cook on high pressure for 6 minutes. Quick release pressure and open the lid carefully. Stir in Parmesan cheese until creamy and smooth. Serve hot, garnished with additional thyme and Parmesan. Enjoy your comforting Butternut Squash Risotto!

Prep Time: 15 minutes

Cook Time: 15 minutes

For coffee lovers, these espresso brownie bars are perfect because they are rich, fudgy, and taste like strong espresso.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 2 tablespoons espresso powder. 1/2 cup semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Grease a baking dish that is 8 inches square. Mix flour, cocoa powder, baking powder, and salt in a small bowl with a whisk. Put the melted butter and sugar in a different bowl and mix them together well. Add the eggs one at a time, making sure to beat well after each one. It will be smooth after you mix in the espresso powder and vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and mix them in. Spread the batter out evenly in the baking pan that has been prepared. If you stick a toothpick into the middle and it comes out with a few moist crumbs, it's done. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Thai cucumber salad with cashews is a bright and refreshing dish made with crunchy cashews, crisp cucumbers, and a dressing that is tangy, sweet, and a little spicy. It goes well with a lot of things or by itself as a light meal.

Ingredients: 2 large cucumbers, thinly sliced. 1/2 cup cashews, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup red onion, thinly sliced. 1/4 cup lime juice. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 teaspoon chili flakes. Salt and pepper to taste.

Instructions: Put chopped cashews, red onion, cilantro, and sliced cucumbers in a large bowl. Mix the soy sauce, maple syrup, chili flakes, salt, and pepper in a separate small bowl using a whisk. Add the dressing to the cucumber mix and mix it all together by tossing. Before you serve the salad, let it sit for at least 10 minutes. If you want, you can add more cilantro and cashews as a garnish. Have fun with your Thai cucumber salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This unique pizza recipe features a zucchini-based crust that's both gluten-free and delicious. Topped with smoky chipotle BBQ sauce, crispy bacon, grilled corn, and gooey mozzarella cheese, it's a flavor-packed twist on a classic favorite.

Ingredients: 2 large zucchinis, grated. 1/2 cup almond flour. 1/2 cup grated Parmesan cheese. 2 eggs. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup chipotle BBQ sauce. 6 slices of crispy bacon, chopped. 1 cup grilled corn kernels. 1 cup shredded mozzarella cheese. 1/4 cup fresh cilantro leaves, chopped.

Instructions: Preheat your oven to 425F 220C. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. In a mixing bowl, combine the grated zucchini, almond flour, grated Parmesan cheese, eggs, garlic powder, salt, and pepper. Mix until well combined. Line a baking sheet with parchment paper and press the zucchini mixture onto it to form a thin crust, about 1/4 inch thick. Bake the zucchini crust in the preheated oven for 15-20 minutes, or until it becomes golden brown and starts to crisp up. Remove the zucchini crust from the oven and spread the chipotle BBQ sauce evenly over the crust. Sprinkle the chopped bacon and grilled corn kernels over the BBQ sauce. Top the pizza with shredded mozzarella cheese. Return the pizza to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. Remove the pizza from the oven and garnish with chopped fresh cilantro leaves. Slice and serve your Zucchini Pizza Crust with Chipotle BBQ Bacon and Grilled Corn Pizza hot.

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the classic taste of Pizza Hut's Original Pan Pizza right at home with this easy recipe.

Ingredients: 1 1/2 cups warm water 110F. 1 packet active dry yeast 2 1/4 tsp. 4 cups all-purpose flour. 1 tsp salt. 1/4 cup vegetable oil. 2 cups pizza sauce. 2 1/2 cups shredded mozzarella cheese. Your favorite pizza toppings e.g., pepperoni, mushrooms, bell peppers.

Instructions: Mix yeast with warm water, then let it sit for 5 minutes until it starts to foam. Mix flour and salt together in a large bowl. Mix the yeast and vegetable oil together and then add them to the flour. Mix it together until a dough forms. On a floured surface, knead the dough for about 5 minutes, or until it is smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a damp cloth. Let it rise for one to two hours. Warm your oven up to 475F 245C and grease a pizza pan. Roll the dough out until it fits the pizza pan after punching it down. Put pizza sauce all over the dough in a thin layer. Add mozzarella cheese shreds on top of the sauce. You can add your favorite pizza toppings however you like. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. After taking it out of the oven, let it cool down for a while. Then cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This refreshing red, white, and blue fruit salad is perfect for patriotic celebrations or a healthy snack any time of the year. The combination of strawberries, blueberries, and white grapes drizzled with a honey-lemon dressing and garnished with fresh mint creates a burst of colors and flavors that everyone will love.

Ingredients: 1 cup strawberries, sliced. 1 cup blueberries. 1 cup white grapes, halved. 1/4 cup fresh mint leaves, chopped. 1 tablespoon honey. 1 tablespoon lemon juice.

Instructions: In a large bowl, combine the sliced strawberries, blueberries, and white grapes. In a separate small bowl, whisk together the honey and lemon juice until well combined. Drizzle the honey-lemon mixture over the fruits in the large bowl. Gently toss the fruits and the dressing until they are evenly coated. Sprinkle the chopped fresh mint leaves over the top of the fruit salad. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy your red, white, and blue fruit salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the irresistible combination of rich brownie, sweet caramel, and tart apple with these decadent Caramel Apple Brownie Bars. Perfect for satisfying your sweet tooth or impressing guests with minimal effort!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup diced apple about 1 medium apple. 1/2 cup caramel sauce.

Instructions: Preheat the oven to 350F 175C. Grease a 9x9-inch baking pan. In a mixing bowl, combine melted butter and sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add flour and salt, mixing until just combined. Fold in diced apple. Spread half of the batter into the prepared baking pan. Drizzle caramel sauce evenly over the batter in the pan. Drop spoonfuls of the remaining batter over the caramel layer and gently spread to cover the caramel. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

These tasty, Paleo-friendly Dark Chocolate Raspberry Fat Bombs are loaded with good fats. Rich dark chocolate, sour raspberries, and coconut come together to make a filling treat or snack.

Ingredients: 1 cup coconut oil. 1/2 cup unsweetened cocoa powder. 1/4 cup maple syrup or honey. 1/2 cup fresh raspberries. 1/4 cup shredded unsweetened coconut flakes.

Instructions: Coconut oil should be melted over low heat in a saucepan. After it has melted, take it off the heat and whisk in the cocoa powder and honey or maple syrup until smooth. Fill each silicone mold about 1/4 of the way to the top with a tiny amount of the chocolate mixture. Fill each mold with a few raspberries, then pour the remaining chocolate mixture over top. Top each mold with shredded coconut flakes. After putting the molds in the freezer, freeze for one to two hours, or until solid. After they have solidified, take the fat bombs out of the molds and place them in an airtight freezer container.

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty and high-protein vegan scramble that is ideal for a substantial breakfast or brunch, with black beans, crumbled tofu, and Mexican spices.

Ingredients: 1 block tofu, crumbled. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup black beans, cooked. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup fresh cilantro, chopped. 1 avocado, diced optional. Salsa and tortillas for serving.

Instructions: In a big skillet over medium heat, warm up the olive oil. Add the minced garlic and onion, and saut until the ingredients are soft. Add diced bell pepper and crumbled tofu to the skillet. Over the tofu mixture, add a pinch of salt, pepper, chili powder, and ground cumin. Mix thoroughly to blend. Cook, stirring occasionally, until the tofu is heated through and beginning to brown, about 5 to 7 minutes. Cooked black beans should be added to the skillet, well combined, and heated through. After taking the skillet off of the burner, top the tofu and black bean mixture with the chopped cilantro. Accompany the scramble with warm tortillas, salsa, and diced avocado. Savor your Black Bean and Mexican Tofu Scramble!

Prep Time: 10 minutes

Cook Time: 15 minutes

In this vegan version of the classic Reuben sandwich, seasoned tofu is used instead of corned beef to make a tasty and filling plant-based option. The sour sauerkraut, melty Swiss cheese, and creamy thousand island dressing in this sandwich will make both vegans and non-vegans happy.

Ingredients: 8 slices of rye bread. 1 cup sauerkraut, drained. 1 cup vegan thousand island dressing. 1 block extra-firm tofu, pressed and sliced thinly. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper, to taste. 1 cup vegan Swiss cheese, shredded. 2 tablespoons vegan butter.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add tofu slices and sprinkle with smoked paprika, garlic powder, salt, and pepper. Cook until golden brown, flipping once, about 5 minutes per side. Spread vegan butter on one side of each slice of rye bread. On the unbuttered side of 4 slices of bread, layer with tofu slices, sauerkraut, and vegan Swiss cheese. Top with the remaining slices of bread, buttered side facing out. Place sandwiches on a baking sheet and bake for 10-12 minutes, until the bread is toasted and the cheese is melted. Remove from the oven and slice each sandwich in half diagonally. Serve hot with vegan thousand island dressing for dipping.

Prep Time: 15 minutes

Cook Time: 20 minutes