Jamie Crossing

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

This colorful and healthy vegan quinoa bowl is full of tasty and good-for-you foods. When you mix quinoa, black beans, colorful bell peppers, and fresh avocado, you get a tasty and filling meal that's great for lunch or dinner. It's also quick and easy to make!

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 avocado, diced. 1/4 cup chopped fresh cilantro. Juice of 1 lime. Tortilla chips for serving.

Instructions: In a medium saucepan, bring the water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork. In a large skillet, heat olive oil over medium heat. Add diced onion and saut until translucent, about 3-4 minutes. Add minced garlic and cook for another minute. Add diced bell peppers to the skillet and cook for 5-7 minutes, until peppers are tender. Stir in black beans, corn kernels, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, until heated through. Remove from heat and stir in cooked quinoa, diced avocado, chopped cilantro, and lime juice. Taste and adjust seasoning if needed. Serve warm with tortilla chips and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This Kale Pomegranate Crunch Salad is a tasty and healthy dish that is full of different textures and flavors. With its crunchy almonds, sweet pomegranate seeds, and sour dressing, this salad goes well with the hearty kale leaves.

Ingredients: 1 bunch kale, stems removed and chopped. 1 cup pomegranate seeds. 1/2 cup sliced almonds. 1/4 cup dried cranberries. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Put pomegranate seeds, sliced almonds, dried cranberries, and kale in a large bowl. Salt and pepper should be mixed with honey, olive oil, balsamic vinegar, and pepper in a small bowl. Add the dressing to the salad and mix it all together until it's well covered. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

These pancakes made with cottage cheese from Cowgirl Creamery are a tasty change from regular pancakes. The cottage cheese gives the pancake a creamy and sour taste that goes well with its sweetness. They're great for a hearty brunch or breakfast.

Ingredients: 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 tablespoons granulated sugar. 1 cup Cowgirl Creamery cottage cheese. 2 large eggs. 1/2 cup milk. 1 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In another bowl, beat the eggs and then add the cottage cheese, milk, and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. Heat a skillet or griddle over medium heat and add a small amount of butter or oil to grease it. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve hot with your favorite toppings such as maple syrup, fresh berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the refreshing taste of mint and rich chocolate with this easy-to-make Mint Chocolate Fudge recipe. It's perfect for holidays or any time you crave a delightful treat.

Ingredients: 3 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. Green food coloring optional.

Instructions: Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted. Stir in the peppermint extract and add green food coloring if desired for a minty hue. Pour the mixture into the prepared pan and spread it evenly. Sprinkle the crushed peppermint candies on top and gently press them into the fudge. Refrigerate for at least 2 hours or until the fudge is set. Once set, use the parchment paper overhangs to lift the fudge out of the pan. Cut into squares and enjoy your delicious Mint Chocolate Fudge!

Prep Time: 15 minutes

Cook Time: 5 minutes

This Low Carb Crustless Pumpkin Pie is a perfect keto-friendly dessert for the holidays. It's rich, creamy, and packed with warm pumpkin spice flavor, without the guilt of a traditional pie crust.

Ingredients: 1 can 15 ounces pumpkin puree. 3 large eggs. 1/2 cup heavy cream. 1/2 cup almond flour. 1/2 cup granulated erythritol or preferred keto-friendly sweetener. 1 teaspoon vanilla extract. 1 1/2 teaspoons pumpkin pie spice. 1/4 teaspoon salt. Optional: Whipped cream for serving.

Instructions: Preheat your oven to 350F 175C and grease a pie dish. In a large mixing bowl, whisk together pumpkin puree, eggs, heavy cream, erythritol, vanilla extract, pumpkin pie spice, and salt until smooth. Gradually add almond flour into the mixture, stirring until well combined. Pour the mixture into the prepared pie dish. Bake for 45-50 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for at least 30 minutes before serving. Serve slices with whipped cream if desired. Enjoy your delicious Low Carb Crustless Pumpkin Pie!

Prep Time: 15 minutes

Cook Time: 50 minutes

This Fruit and Nut Slaw is a refreshing and flavorful side dish that's perfect for any occasion. It combines shredded cabbage, carrots, pecans, and dried cranberries, all tossed in a creamy and tangy dressing. It's a great way to add some crunch and sweetness to your keto meals!

Ingredients: 4 cups shredded cabbage green or purple. 1/2 cup shredded carrots. 1/4 cup chopped pecans. 1/4 cup dried cranberries unsweetened. 2 tbsp mayonnaise. 1 tbsp apple cider vinegar. 1 tsp Dijon mustard. 1 tsp low-carb sweetener optional. Salt and pepper, to taste.

Instructions: In a large bowl, combine shredded cabbage, shredded carrots, chopped pecans, and dried cranberries. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and low-carb sweetener if using. Pour the dressing over the cabbage mixture and toss to combine, ensuring everything is evenly coated. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Slow Cooker Chicken Tacos with Mango Salsa are a perfect blend of flavors and incredibly easy to make. The chicken cooks low and slow with spices and salsa, resulting in tender and flavorful meat. Topped with a refreshing mango salsa, these tacos are sure to become a family favorite!

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup salsa. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 mango, diced. 1/2 red onion, diced. 1 jalapeno, seeded and diced. 1/4 cup chopped fresh cilantro. Juice of 1 lime. Tortillas, for serving. Optional toppings: avocado, sour cream, shredded cheese.

Instructions: In a slow cooker, add chicken breasts, salsa, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork. While the chicken is cooking, prepare the mango salsa. In a bowl, combine diced mango, red onion, jalapeno, cilantro, and lime juice. Mix well. Once the chicken is cooked, shred it using two forks and return it to the slow cooker. Stir to combine with the cooking juices. Warm tortillas according to package instructions. To serve, spoon the chicken mixture onto warm tortillas and top with mango salsa. Add optional toppings such as avocado, sour cream, or shredded cheese if desired. Enjoy your delicious Slow Cooker Chicken Tacos with Mango Salsa!

Prep Time: 15 minutes

Cook Time: 240 minutes

In a classic carrot-raisin salad, sweet raisins and grated, crisp carrots are mixed together in a creamy, tangy mayonnaise dressing that tastes great. This salad is great for picnics, potlucks, or as a side dish with any meal.

Ingredients: 4 cups grated carrots. 1 cup raisins. 1/2 cup mayonnaise. 1/4 cup granulated sugar. 2 tablespoons lemon juice. 1/4 teaspoon salt. 1/4 teaspoon ground black pepper.

Instructions: Grate the carrots and add the raisins to a large bowl. Mix the mayonnaise, sugar, lemon juice, salt, and black pepper in a different bowl using a whisk until everything is well mixed. Add the dressing to the carrot and raisin mix. Add toss to cover evenly. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes