Ken Ad Photography

These Gluten-Free Chocolate Oatmeal Banana Muffins are a delightful combination of ripe bananas, cocoa, and oats, making them a perfect gluten-free and healthy treat. They are easy to make and great for breakfast or as a snack on-the-go.

Ingredients: 2 ripe bananas, mashed. 2 cups gluten-free rolled oats. 1/4 cup unsweetened cocoa powder. 1/4 cup honey or maple syrup. 1/4 cup almond butter. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped walnuts optional. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners or grease it lightly. In a mixing bowl, combine the mashed bananas, almond butter, honey or maple syrup, eggs, and vanilla extract. Mix until well combined. In a separate bowl, mix the gluten-free rolled oats, cocoa powder, baking soda, baking powder, and a pinch of salt. Add the dry ingredients to the wet mixture and stir until fully combined. Fold in the dairy-free chocolate chips and chopped walnuts if desired. Scoop the batter into the muffin tin, filling each muffin cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your gluten-free chocolate oatmeal banana muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan recipe is served over creamy polenta and combines the earthy tastes of roasted vegetables with the bright, sour notes of citrus gremolata. This dish is comforting, healthy, and shows off the flavors of seasonal foods.

Ingredients: 1 cup polenta. 3 cups water. Salt, to taste. Assorted vegetables e.g., carrots, bell peppers, zucchini, eggplant, chopped. 2 tablespoons olive oil. 1 clove garlic, minced. Zest of 1 lemon. Zest of 1 orange. 2 tablespoons fresh parsley, chopped. 1 tablespoon fresh thyme, chopped. 1 tablespoon fresh rosemary, chopped.

Instructions: Get the oven ready by heating it up to 400F 200C. Bring water to a boil in a medium-sized pot. Add the polenta slowly while whisking and stirring all the time to avoid lumps. Turn down the heat and let the polenta simmer, stirring every now and then, for about 20 to 25 minutes, or until it is thick and creamy. Add salt to your liking. On a baking sheet, mix chopped vegetables with garlic powder, olive oil, and salt. Roast in an oven that has already been heated for about 20 to 25 minutes, or until soft and lightly browned. Get the citrus gremolata ready while the vegetables are roasting. Put orange zest, lemon zest, chopped parsley, thyme, and rosemary in a small bowl. Mix well. Put roasted vegetables on top of creamy polenta and sprinkle citrus gremolata on top of that. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan cookie is perfect for a sweet treat because it has the right amount of chocolate chips and ginger.

Ingredients: 1/4 cup almond flour. 1 tbsp coconut flour. 1 tbsp maple syrup. 1 tbsp almond butter. 1/4 tsp vanilla extract. 1/4 tsp ground ginger. 1/4 tsp cinnamon. Pinch of salt. 1 tbsp vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix almond flour, coconut flour, maple syrup, almond butter, vanilla extract, ground ginger, cinnamon, and salt until well combined. Fold in the vegan chocolate chips. Form the dough into a cookie shape and place it on the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 12 minutes

Turn your traditional banana bread into a delightful breakfast treat by making these waffled banana bread pancakes. They are crispy on the outside, tender on the inside, and bursting with sweet banana flavor.

Ingredients: 2 ripe bananas, mashed. 1 1/2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 2 large eggs. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray for waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, combine the mashed bananas, flour, sugar, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. Lightly grease the waffle iron with cooking spray to prevent sticking. Pour the banana bread pancake batter onto the preheated waffle iron, following the manufacturer's recommended amount for your waffle iron's size. Close the waffle iron and cook until the pancakes are golden brown and crispy, about 3-5 minutes, depending on your waffle iron. Carefully remove the waffled banana bread pancakes from the iron and serve warm with your favorite toppings, such as maple syrup, sliced bananas, or chopped nuts. Enjoy your delicious waffled banana bread pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and easy recipe for creamy Italian chicken pasta that you can put in the Instant Pot and start cooking. This dish is full of flavor and great for busy weeknight dinners because it has chicken, pasta, sun-dried tomatoes, and olives all in one.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 lb penne pasta. 1 1/2 cups chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 cup sun-dried tomatoes, chopped. 1/2 cup black olives, sliced. 1/4 cup fresh basil, chopped. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: In the Instant Pot, put salty black olives, chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, chicken, and black olives. Make sure to stir everything together well. Close the lid on the Instant Pot and turn the valve so that it seals. Put the food through 4 minutes of high pressure. Do a quick pressure release after the cooking is done. Take off the lid and add the fresh parsley and basil. Add pepper and salt to taste. If you want, you can top the hot creamy Italian chicken pasta with more Parmesan cheese before serving.

Prep Time: 10 minutes

Cook Time: 4 minutes

A delightful pasta dish featuring succulent shrimp, flavorful roasted red peppers, and tender artichoke hearts, all tossed together in a garlic-infused olive oil sauce. This recipe is quick and easy to make, perfect for a weeknight dinner or special occasion.

Ingredients: 8 oz pasta. 1 lb shrimp, peeled and deveined. 1 cup roasted red peppers, sliced. 1 cup artichoke hearts, quartered. 3 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. 1/4 teaspoon red pepper flakes. 1/4 cup fresh parsley, chopped. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the red pepper flakes and minced garlic. Saut for one to two minutes, until the garlic smells good. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Add the artichoke hearts and roasted red peppers and stir them in. Saut for another two to three minutes, until everything is hot. Put the cooked pasta in the pan and mix everything together until it's well mixed. Add salt and pepper to taste, and then top with chopped parsley. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Cream Cheese Pecan Cookies have a rich and nutty flavor and are a delightful treat. The cream cheese gives the cookies a wonderful softness, while the chopped pecans add a satisfying crunch.

Ingredients: 1 cup unsalted butter, softened. 8 oz cream cheese, softened. 2 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chopped pecans.

Instructions: Place the softened butter, cream cheese, and granulated sugar in a large bowl. Mix them together until they are light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chopped pecans and mix them in. Make a log out of each half of the cookie dough. Cover with plastic wrap and put in the fridge for at least two hours to chill. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Cut the chilled logs of cookie dough into rounds that are about 1/4 inch thick. Place the cookie rounds about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 12 minutes

Mom's Classic Macaroni Salad from Lord Byron's Kitchen is a classic dish that everyone loves. It's great for family get-togethers, picnics, and barbecues. It's creamy, tangy, and full of colorful vegetables. Everyone loves it!

Ingredients: 2 cups elbow macaroni. 3/4 cup mayonnaise. 2 tablespoons white vinegar. 2 teaspoons white sugar. 1 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/2 cup diced red onion. 1/2 cup diced celery. 2 hard-cooked eggs, chopped. 1 tablespoon Dijon mustard. 2 tablespoons sweet pickle relish. 1/4 cup sliced black olives optional. 1/4 cup chopped fresh parsley. Paprika for garnish.

Instructions: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to cool. In a large mixing bowl, combine mayonnaise, white vinegar, white sugar, salt, and black pepper. Mix well to make the dressing. Add the cooked macaroni to the dressing and stir to coat the pasta evenly. Add diced red bell pepper, green bell pepper, red onion, celery, chopped hard-cooked eggs, Dijon mustard, sweet pickle relish, and black olives if using. Mix everything together until well combined. Cover the bowl and refrigerate the macaroni salad for at least 2 hours to allow the flavors to meld. Before serving, garnish with chopped fresh parsley and a sprinkle of paprika. Serve chilled and enjoy your classic macaroni salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Elevate your celebration with SparkleandWine's Celebration Collection Set. Pair these delightful sparkling wines with a curated cheese platter for a sophisticated and indulgent experience.

Ingredients: 4 bottles of SparkleandWine Celebration Collection Set. 1 lb assorted cheese such as brie, cheddar, and gouda. 1 lb mixed nuts such as almonds, cashews, and walnuts. 1 bunch of grapes. 1 baguette, sliced. 1 cup olives assorted varieties. Honey for drizzling optional.

Instructions: Put the Sparkle and Wine Celebration Collection in the fridge. Put the bottles in the fridge for at least two hours. Put the different kinds of cheese, nuts, grapes, sliced baguette, and olives on a platter to serve. Take the corks off the bottles of wine and pour them into wine glasses once the wine is cold. Put the wine glasses next to the cheese platter to serve. You can add more sweetness by drizzling honey over the cheese and nuts.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the creamy, fruity, and chocolatey goodness of this homemade strawberry chocolate vanilla almond milk. It's a refreshing and decadent treat perfect for any time of the day.

Ingredients: 2 cups homemade almond milk. 1 cup fresh strawberries, hulled. 2 tablespoons cocoa powder. 1 teaspoon vanilla extract. 2 tablespoons maple syrup or sweetener of choice. Ice cubes optional. Whipped cream and chocolate shavings for garnish optional.

Instructions: Almond milk, strawberries, cocoa powder, vanilla extract, and maple syrup should all be put into a blender. Mix until it's creamy and smooth. If you want, you can add ice cubes and blend again until everything is well mixed. Pour into glasses, and if you want, top with whipped cream and chocolate shavings. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Instant Pot honey-glazed ham will make your holiday or special event more impressive. Under the broiler, the sweet and sour glaze turns into caramel, making a juicy and tasty center piece for your table.

Ingredients: 1 Bone-in ham, fully cooked 8-10 pounds. 1 cup Honey. 1/2 cup Dijon mustard. 1/2 cup Brown sugar, packed. 1/4 cup Apple cider vinegar. 1 teaspoon Ground cinnamon. 1/2 teaspoon Ground cloves. 1/2 teaspoon Ground nutmeg. 1/4 teaspoon Salt. 1/4 teaspoon Black pepper.

Instructions: Remove the ham from its packaging and place it on a cutting board. Using a sharp knife, score the surface of the ham in a diamond pattern, about 1/4-inch deep. In a bowl, whisk together honey, Dijon mustard, brown sugar, apple cider vinegar, ground cinnamon, ground cloves, ground nutmeg, salt, and black pepper to create the glaze. Pour half of the glaze over the ham, ensuring it gets into the scored cuts for maximum flavor. Place the ham in the Instant Pot, flat side down, and pour the remaining glaze over the top. Close the Instant Pot lid, ensuring the valve is set to sealing, and cook on high pressure for 15 minutes per pound. Allow for a natural release for 15-20 minutes, then carefully perform a quick release for any remaining pressure. Preheat your oven broiler. Transfer the ham to a baking sheet lined with foil, and brush with the accumulated juices. Broil the ham for 5-7 minutes until the glaze is caramelized and bubbling. Remove from the oven, let it rest for a few minutes, then carve and serve. Enjoy this Instant Pot honey glazed ham as a centerpiece for your festive occasions!

Prep Time: 20 minutes

Cook Time: Varies based on ham weight

This Bacon, Eggs, Cheese, and Biscuits Brunch is a delicious and satisfying meal perfect for a weekend brunch with friends like Angela. The combination of crispy bacon, runny eggs, melted cheese, and warm biscuits is sure to please everyone's taste buds.

Ingredients: 4 slices of bacon. 4 eggs. 1 cup shredded cheese cheddar or your choice. 4 biscuits. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Place the bacon on a baking sheet and bake for 15-20 minutes or until crispy. Remove from the oven and set aside. While the bacon is cooking, prepare the biscuits according to the package instructions. Usually, this involves baking them in the oven for a specified time. In a skillet, melt some butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness sunny-side up, over easy, etc.. Season with salt and pepper. Once the biscuits are ready, split them in half horizontally. Layer each biscuit half with a slice of bacon, a cooked egg, and a sprinkle of shredded cheese. Place the biscuit halves back in the oven for a few minutes to melt the cheese. Remove from the oven, assemble the biscuit halves to create sandwiches, and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

This refreshing summer salad is a perfect blend of crisp greens, juicy tomatoes, and tangy feta cheese. It's drizzled with a delightful balsamic vinaigrette dressing that adds a burst of flavor. Whether you're enjoying it as a side dish or a light meal, this salad is a great way to beat the summer heat.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl. Spread the balsamic vinaigrette dressing on top of the salad. Pour the dressing over the salad and gently toss it to coat everything. On top of the salad, crumble some feta cheese. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

The sour lemon filling and buttery crust in this Italian Lemon Tart make it a delicious treat for any event. It's zesty and refreshing, and your guests will love it!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 3 large eggs. 3/4 cup granulated sugar. 1/2 cup fresh lemon juice. 2 teaspoons lemon zest. 1/4 cup heavy cream. Powdered sugar, for dusting.

Instructions: Preheat the oven to 350F 175C. In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a tart pan. Chill the crust in the refrigerator for 30 minutes. In a mixing bowl, whisk together eggs, granulated sugar, lemon juice, lemon zest, and heavy cream until well combined. Pour the lemon filling into the chilled crust. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Let the tart cool completely on a wire rack. Dust with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

An icy treat that combines the sweet taste of strawberries with the sour taste of oranges.

Ingredients: 4 cups strawberries, hulled and halved. 1 cup fresh orange juice. 1/2 cup sugar. 2 tablespoons lemon juice.

Instructions: Put strawberries, orange juice, sugar, and lemon juice in a blender. Mix until it's smooth. Put the mix in a shallow dish and freeze it for four hours, stirring it every hour. Put the sorbet into bowls and serve when it's firm but not too hard.

Prep Time: 15 minutes

Cook Time: 0 minutes

This salad is both healthy and refreshing. It has the earthy taste of green lentils and the sour taste of lemon and balsamic vinegar. You can eat it as a side dish with a summer meal or use it as a light lunch on its own.

Ingredients: 1 cup green lentils. 2 cups water. 1/2 red onion, finely chopped. 1 red bell pepper, diced. 1 cucumber, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinegar. 2 tablespoons extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put lentils in a pot with 2 cups of water after giving them a good rinse. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, until the lentils are soft but not mushy. Take out any extra water and let them cool down. The cooked lentils, red onion, red bell pepper, cucumber, cherry tomatoes, and parsley should all be put in a large bowl. Add olive oil, lemon juice, Dijon mustard, salt, and pepper to a small bowl. Use a whisk to mix the ingredients to make the dressing. Pour the dressing over the salad and toss it around so that everything is covered. Put the salad in the fridge for at least 30 minutes so the flavors can mix. Then sprinkle crumbled feta cheese on top of it. Enjoy your Lemon Balsamic Lentil Salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the delightful combination of fresh blueberries and almond flavors with this easy-to-make tart. The buttery almond crust perfectly complements the sweet and tangy blueberry filling, topped with a crunchy layer of sliced almonds.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup almond flour. 1/2 cup unsalted butter, chilled and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup cold water. 2 cups fresh blueberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1/4 teaspoon almond extract. 1/4 cup sliced almonds, for topping.

Instructions: Preheat the oven to 375F 190C. In a food processor, combine all-purpose flour, almond flour, cubed butter, granulated sugar, and salt. Pulse until mixture resembles coarse crumbs. Add cold water gradually while pulsing, until the dough comes together. Press the dough into a tart pan, covering the bottom and sides evenly. Prick the bottom with a fork. In a bowl, toss blueberries with granulated sugar, cornstarch, lemon juice, and almond extract. Pour the mixture over the tart crust. Sprinkle sliced almonds over the blueberry filling. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Let the tart cool before slicing and serving.

Prep Time: 20 minutes

Cook Time: 40 minutes