Jamie Crossing

Pumpkin blondies made with brown butter and warm spices are soft and moist. They are great for fall or any other time of the year.

Ingredients: 1/2 cup unsalted butter. 1 cup light brown sugar. 1/4 cup granulated sugar. 1/2 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup white chocolate chips or chunks.

Instructions: Preheat the oven to 350F 175C. Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally until the butter turns golden brown and has a nutty aroma, about 5 minutes. Remove from heat and let cool slightly. In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract until smooth. Slowly pour the brown butter into the pumpkin mixture, whisking constantly until well combined. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the white chocolate chips or chunks. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the pan before cutting into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

With these scary Jack-o'-Lantern ribs, your Halloween party will be both scary and tasty. Your BBQ will be the talk of the town when you pair it with festive decorations and smoky flavors.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 2 teaspoons black pepper. 1 teaspoon salt. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cayenne pepper. 1 cup barbecue sauce. 1/4 cup apple cider vinegar. 1 large pumpkin for decoration. Assorted Halloween-themed decorations.

Instructions: Get the grill ready by heating it up to 250F 120C. For a dry rub, put brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl and mix them together. Take off the membrane from the back of the ribs and rub both sides of the ribs with the dry mixture. Put the ribs on the grill grates with the bone side down. Let them smoke for three hours. For basting, mix barbecue sauce and apple cider vinegar in a different bowl. After three hours, baste the ribs with the sauce mixture and smoke them for another thirty minutes, or until the internal temperature reaches 190F 88C. Face the big pumpkin with a scary Jack-o-Lantern while the ribs are cooking. This will make a fun decoration. After cooking the ribs, let them rest for 10 minutes before cutting them in half. For a scary BBQ, put the ribs on a platter with Halloween-themed decorations and serve them with a carved Jack-o'-lantern.

Prep Time: 20 minutes

Cook Time: 210 minutes

Indulge in the rich and decadent flavors of these vegan chocolate almond butter brownies. They are perfectly gooey with a deep chocolatey taste, making them an irresistible treat for any occasion.

Ingredients: 1 cup almond butter. 1/2 cup maple syrup. 1/4 cup cocoa powder. 1/4 cup almond flour. 1/4 cup dairy-free chocolate chips. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt.

Instructions: Preheat oven to 350F 175C and grease a square baking dish. In a mixing bowl, combine almond butter, maple syrup, cocoa powder, almond flour, vanilla extract, baking soda, and salt. Mix until smooth. Fold in chocolate chips. Pour the batter into the prepared baking dish and spread it evenly. Bake for 20-25 minutes or until the edges are set but the center is still slightly gooey. Remove from the oven and let it cool completely before slicing into squares. Enjoy these rich, gooey, dark chocolatey almond butter brownies!

Prep Time: 10 minutes

Cook Time: 20 minutes

This tasty Hawaiian Pineapple Burger will take you to the tropical flavors of Hawaii. On a toasted bun, it has grilled beef patties that are juicy, sweet pineapple, savory Swiss cheese, and a tangy teriyaki mayo sauce. Great for getting a taste of the islands at home!

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 pineapple slices. 4 slices of Swiss cheese. 4 lettuce leaves. 4 slices of cooked bacon. 1/2 cup teriyaki sauce. 1/4 cup mayonnaise. 1/4 cup sliced red onion. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of grilling, place a pineapple slice on top of each patty and a slice of Swiss cheese on top of the pineapple. Close the grill lid to melt the cheese. While the burgers are grilling, mix the teriyaki sauce and mayonnaise in a small bowl. Toast the hamburger buns on the grill for about 1-2 minutes until lightly browned. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a burger patty with pineapple and cheese, a slice of bacon, and some sliced red onion. Drizzle the teriyaki mayo sauce on top of the ingredients, and then place the top half of the bun on top. Serve the Hawaiian Pineapple Burgers hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Low Carb Buffalo Chicken Cracklins combine the classic flavors of buffalo chicken with the crunchy texture of pork cracklins, making them a perfect keto-friendly snack or appetizer.

Ingredients: 1 lb chicken breast, cooked and shredded. 1/2 cup Frank's RedHot Sauce or any low-carb hot sauce. 1/4 cup unsalted butter, melted. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper optional. Salt, to taste. 2 cups pork cracklins pork rinds, crushed.

Instructions: Set the oven to 350F 175C and heat it up. Put the chicken shreds, hot sauce, melted butter, garlic powder, onion powder, smoked paprika, salt, and cayenne pepper if using in a large bowl. Mix the chicken well so that it's covered all over. Add the crushed pork cracklins slowly and mix them in until they are spread out evenly in the chicken mixture. Spread the mixture out evenly in a baking dish or on a baking sheet lined with parchment paper. After the oven is hot, bake for 15 to 20 minutes, or until the top is golden brown and crispy. Take it out of the oven when it's done and let it cool for a few minutes before you serve it. Low Carb Buffalo Chicken Cracklins are a tasty snack or appetizer that you can eat while on the keto diet.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Buffalo Chicken Ring is a delicious twist on classic buffalo chicken flavors, perfect for parties or as a tasty appetizer. It's made with shredded chicken tossed in buffalo sauce, combined with cheeses, and baked in a crescent dough ring.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup buffalo sauce. 1 cup shredded mozzarella cheese. 1/4 cup chopped green onions. 2 cans 8 oz each refrigerated crescent dinner rolls. 1/2 cup crumbled blue cheese. 1/4 cup melted butter. 1/2 teaspoon garlic powder.

Instructions: Before you start cooking, heat the oven to 375F 190C. Shred the chicken and add the buffalo sauce to a large bowl. Add the chopped green onions and mozzarella cheese. Take the crescent dough out of the package and cut it into triangles. A large baking sheet should have a circle shape with the wide ends overlapping and the points facing outward. Put some of the chicken mixture on the triangles' wide ends. Add broken up blue cheese on top of the chicken mixture. Turn the triangles over on their points and tuck the points under to make a ring. Brush the top of the ring with a mixture of melted butter and garlic powder. Put it in the oven for twenty to twenty-five minutes, or until the dough is golden brown and the filling is hot and bubbly. Cut it into wedges and serve it warm.

Prep Time: 15 minutes

Cook Time: 20 minutes

These chicken and leek parcels with rich cream are a delicious mix of soft chicken, flavorful leeks, and rich cream wrapped in golden puff pastry. Great for a cozy dinner or a special event!

Ingredients: 2 chicken breasts, diced. 2 leeks, thinly sliced. 1 cup heavy cream. 1 tablespoon olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 4 sheets puff pastry.

Instructions: Preheat oven to 200C 400F. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add diced chicken breasts and cook until browned. Add sliced leeks and cook until softened. Pour in heavy cream, season with salt and pepper, and simmer until sauce thickens. Cut puff pastry sheets into squares. Spoon chicken mixture onto each square. Fold pastry over filling to create parcels. Seal edges with a fork. Place parcels on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown and pastry is cooked through.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Blueberry Granita is a light and refreshing dessert perfect for hot summer days. Made with fresh blueberries and a hint of lemon, it's gluten-free and bursting with fruity flavor.

Ingredients: 4 cups fresh blueberries. 1/2 cup water. 1/2 cup granulated sugar. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest.

Instructions: Over medium heat, stir water and sugar in a saucepan until the sugar dissolves. This will make a simple syrup. After you add the blueberries to the syrup, let them cook for about 5 minutes or until they get soft. Take the mixture off the heat and let it cool down a bit. Put the mix in a blender, add the lemon juice and zest, and blend until it's smooth. Put the mixture in a shallow dish after straining it through a fine-mesh sieve. Get the dish out of the fridge. Use a fork to scrape and stir the mixture every half hour for three to four hours, or until it turns into icy crystals. Frost the granita completely, then use a fork to fluff it up. You can serve it right away or put it back in the freezer until you're ready to serve it.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Lemon Meringue Tart is a delightful combination of tangy lemon filling and fluffy meringue topping, all nestled in a buttery graham cracker crust. It's a classic dessert that balances sweetness and tartness perfectly.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/3 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 can 14 ounces sweetened condensed milk. 3 large egg yolks. 1/2 cup lemon juice. Zest of 1 lemon. 3 large egg whites. 1/4 teaspoon cream of tartar. 1/2 cup granulated sugar.

Instructions: Set the oven to 350F 175C and heat it up. Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together. Put the dough into the tart pan and press it firmly into the bottom and up the sides. Add the egg yolks, condensed milk, lemon juice, and lemon zest to a different bowl and mix them well with a whisk. Put this mixture into the crust that has been prepared. Put it in the oven for 10 to 12 minutes, or until the edges are set and the middle is just a little wobbly. Take it out of the oven and let it cool down. Mix the egg whites and cream of tartar in a clean bowl until soft peaks form. That's it for the meringue. Slowly add the sugar and keep beating until stiff peaks form. Make sure the edges of the meringue are sealed as you spread it over the cool tart. The meringue should be baked for another 10 to 12 minutes, or until it is lightly browned. Before cutting and serving, let the tart cool all the way down.

Prep Time: 25 minutes

Cook Time: 25 minutes

Rich in nutrients, this Paleo green breakfast soup is made with spinach, avocado, and coconut milk. It's a tasty and filling way to get your recommended daily intake of fats and greens.

Ingredients: 2 cups spinach leaves. 1 avocado, peeled and pitted. 1 cup coconut milk. 1/2 cup bone broth. 1 tablespoon coconut oil. 1 garlic clove, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon lemon juice.

Instructions: In a blender, combine spinach, avocado, coconut milk, bone broth, coconut oil, garlic, salt, pepper, and lemon juice. Blend until smooth and creamy. Pour the mixture into a saucepan and heat over medium heat until warmed through, stirring occasionally. Serve hot, garnished with your favorite Paleo toppings such as sliced avocado, crispy bacon, or chopped herbs.

Prep Time: 10 minutes

Cook Time: 10 minutes

These homemade marshmallows combine the sweetness of milk chocolate with the tartness of passion fruit for a unique and delightful treat. They are perfect for snacking, hot cocoa, or as a sweet gift.

Ingredients: 3/4 cup passion fruit puree. 3 tablespoons unflavored gelatin. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for dusting. 1/4 cup cornstarch for dusting. 1 cup milk chocolate chips.

Instructions: Pour the passion fruit puree and three tablespoons of gelatin into a mixing bowl. Give it a good fifteen minutes to bloom. Put 1/4 cup water, 1/2 cup cold water, light corn syrup, and granulated sugar in a saucepan. Stir until the sugar dissolves over a medium heat source. Take out the candy thermometer and set the temperature to 240F 115C. The sugar mixture should be taken off the heat as soon as it reaches 240F 115C. Carefully pour the hot sugar syrup into the blooming gelatin using a stand mixer set on low speed. Set the speed to high and add the salt. Beat until the mixture gets glossy and thick, about 10 to 12 minutes. Once the vanilla extract is well combined, add it and beat for an additional minute. Grease a 9 x 9 inch 23 x 23 cm square baking pan and dust it with a powdered sugar and cornstarch mixture to keep it from sticking. Evenly distribute half of the marshmallow mixture into the pan that has been preheated. Use a double boiler or a microwave to melt the milk chocolate chips until they are smooth. Pour the melted chocolate onto the layer of marshmallows in the pan. Transfer the leftover marshmallow mixture onto the chocolate layer, making sure it covers evenly. Let the marshmallows sit overnight or for at least four hours at room temperature. After the marshmallows are set, cut them into squares or other desired shapes with a knife that has been coated with cornstarch and powdered sugar. To keep the cut marshmallows from sticking, dust them with more powdered sugar and cornstarch. Present your mouthwatering marshmallows with passion fruit and milk chocolate, and savor!

Prep Time: 30 minutes

Cook Time: 10 minutes

Enjoy the traditional treat around the campfire, but with a twist! Chocolate ice cream and gooey marshmallow fluff are squished between two crunchy graham crackers in these S'more Ice Cream Sandwiches.

Ingredients: 1 cup chocolate ice cream. 1 cup marshmallow fluff. 8 graham crackers, broken in half.

Instructions: On one side of each graham cracker half, spread marshmallow fluff. Put a scoop of chocolate ice cream on half of the graham crackers that have been covered in marshmallows. Add the rest of the graham cracker halves on top to make sandwiches. Let it freeze for at least two hours before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

These tasty, gluten-free buckwheat pita breads can be used for a lot of different things, like sandwiches, wraps, or as a side dish with your favorite Mediterranean dishes.

Ingredients: 1 cup buckwheat flour. 1/2 cup tapioca flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/2 cup warm water. 2 tablespoons olive oil.

Instructions: Put buckwheat flour, tapioca flour, salt, and baking powder in a bowl and mix them together. Warm up some olive oil and add it to the dry blend. Mix until you get a dough. For about 5 minutes, knead the dough on a lightly floured surface until it gets smooth and stretchy. Separate the dough into 4 equal pieces, and then roll each piece into a ball. Use a rolling pin to make a 6-inch pita shape out of each ball. Warm up a nonstick pan over medium-high heat. Put a pita in the pan and cook it for two to three minutes on each side, until it gets golden brown and puffs up. Do the same thing with the rest of the dough. With your favorite spreads or dips, serve the warm gluten-free buckwheat pita bread.

Prep Time: 15 minutes

Cook Time: 15 minutes

A healthy and tasty quinoa salad that has just the right amount of sweet and savory flavors. The maple Dijon dressing makes this healthy dish taste even better.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 3 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. With a fork, fluff up the quinoa and put it in a big bowl to cool down. Mix in the feta cheese, red onion, pecans, dried cranberries, and pecans. Mix apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A classic Italian pasta dish featuring spaghetti tossed with a creamy egg and cheese sauce, studded with crispy pancetta or guanciale and fragrant garlic. The richness of the sauce perfectly coats each strand of pasta, creating a comforting and indulgent meal.

Ingredients: 320g spaghetti. 150g pancetta or guanciale, diced. 3 large eggs. 50g pecorino romano cheese, grated. 50g parmesan cheese, grated. 2 cloves garlic, minced. Black pepper, freshly ground. Salt, to taste. Extra virgin olive oil.

Instructions: Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water, then drain spaghetti. In a skillet, heat olive oil over medium heat. Add diced pancetta or guanciale, and cook until crispy. Add minced garlic and cook for another minute. In a bowl, whisk together eggs, pecorino romano, parmesan, and a generous amount of black pepper. Add drained spaghetti to the skillet with pancetta/guanciale and toss to combine. Remove skillet from heat. Pour egg and cheese mixture over the hot spaghetti, tossing quickly to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt to taste and serve immediately, garnished with extra grated cheese and black pepper.

Prep Time: 10 minutes

Cook Time: 15 minutes

Instead of frying pork chops, try these Crispy Air Fryer Pork Chops instead. They taste great and are better for you. They turn out golden and crunchy on the outside while still being juicy and soft on the inside. A quick and easy way to make a tasty meal.

Ingredients: 4 pork chops. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 2 eggs, beaten.

Instructions: Preheat the air fryer to 400F 200C. In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Dip each pork chop into the beaten eggs, allowing excess to drip off. Coat the pork chops with the breadcrumb mixture, pressing it onto both sides. Place the breaded pork chops in the preheated air fryer basket in a single layer. Cook for 12-15 minutes, flipping halfway through, or until the pork chops are golden brown and crispy and have reached an internal temperature of 145F 63C. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the creamy delight of this vegan chocolate panna cotta, which boasts a rich cocoa flavor complemented by the sweetness of maple syrup. It's a delightful dessert that's both satisfying and guilt-free!

Ingredients: 2 cups full-fat coconut milk. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 tsp vanilla extract. 2 tsp agar agar powder. 1/4 cup water. Vegan chocolate shavings or berries for garnish.

Instructions: While the heat is on medium, whisk the coconut milk, cocoa powder, maple syrup, and vanilla extract together in a saucepan until everything is well mixed. Mix agar agar powder and water in a different small bowl until the powder is gone. Add the agar-agar mixture to the saucepan. Whisk the mixture constantly for 5 to 7 minutes, or until it gets a little thicker. Put the mix into ramekins or cups for individual servings. Put it in the fridge for at least two hours, or until it sets. After it's set, top it with berries or vegan chocolate shavings before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes