Marl Arts

These Cranberry-Chocolate-Almond Thumbprint Cookies are a delicious combination of sweet and nutty flavors that make them ideal for any occasion. The tangy cranberries, rich chocolate, and crunchy almonds combine to create a delectable texture and flavor that everyone will enjoy.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1/4 cup dried cranberries, chopped. 1/4 cup semisweet chocolate chips. 1/4 cup sliced almonds.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Good luck! Add the almond extract and vanilla extract and mix well. Mix in the flour little by little until a soft dough forms. The chocolate chips, sliced almonds, and chopped dried cranberries should all be carefully mixed in. Roll the dough into 1-inch balls and set them on the baking sheet that has been floured. Make a hole in the middle of each cookie with your thumb. Warm the oven up and bake the cookies for 10 to 12 minutes, or until they are just beginning to turn golden. Take the cookies out of the oven and carefully press the holes back in if they need it. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. If you want, you can drizzle some melted chocolate over the thumbprints after the cookies have cooled. Serve these tasty Cranberry-Chocolate-Almond Thumbprint Cookies and enjoy them!

Prep Time: 15 minutes

Cook Time: 12 minutes

A delicious and hearty lasagna made with matzo sheets instead of traditional pasta, layered with spinach, mushrooms, and a rich cheese mixture.

Ingredients: 6 matzo sheets. 1 cup marinara sauce. 2 cups chopped spinach. 2 cups sliced mushrooms. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add sliced mushrooms to the skillet and cook until softened. Add chopped spinach to the skillet and cook until wilted. Season with salt, pepper, dried oregano, and dried basil. Remove from heat. In a bowl, mix together ricotta cheese and grated Parmesan cheese. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place two matzo sheets on top of the sauce. Spread half of the ricotta mixture over the matzo sheets. Top with half of the spinach and mushroom mixture. Sprinkle with half of the shredded mozzarella cheese. Repeat the layers with the remaining ingredients, ending with a layer of shredded mozzarella cheese on top. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before slicing and serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

These Salted Chocolate Chip Oatmeal Cookies are a delightful vegan treat, perfect for satisfying your sweet tooth cravings. The combination of hearty oats, rich chocolate chips, and a touch of sea salt creates an irresistible flavor and texture.

Ingredients: 1 1/2 cups rolled oats. 1 cup all-purpose flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 cup almond milk. 1/2 cup vegan chocolate chips. 1/2 tsp baking soda. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Warm the oven up to 175F 350C. Rolling oats, flour, baking soda, and salt should all be mixed together in a large bowl. Melt the coconut oil and mix it with the maple syrup, almond milk, and vanilla extract. Mix everything together well. Add vegan chocolate chips and mix well. Place dough balls evenly spaced on a baking sheet lined with parchment paper. To make each cookie a little flatter, use the back of a spoon or fork. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. While it's still warm, take it out of the oven and sprinkle with a pinch of sea salt. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 15 minutes

A creamy chicken and rice soup that is comforting and made just right in a slow cooker. Have a busy day This simple recipe will help you make a hearty meal when you get home.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 1 cup uncooked white rice. 1 onion, diced. 3 carrots, sliced. 3 celery stalks, sliced. 4 cups chicken broth. 2 cups water. 1 cup heavy cream. 1 tsp garlic powder. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Put the chicken, rice, onion, carrots, celery, chicken broth, water, garlic powder, and thyme in a slow cooker. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is fully cooked and the rice is soft. Add the heavy cream and season with pepper and salt. For an extra 15 minutes, let it cook. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Cheddar Jalapeno Pull Apart Bread with Bacon is a savory and spicy delight that's perfect for parties or as a tasty appetizer. It combines the richness of cheddar cheese, the heat of jalapeno peppers, and the smokiness of bacon, all wrapped in warm, buttery bread. It's a crowd-pleaser that's sure to disappear fast!

Ingredients: 1 loaf of Italian bread. 1/2 cup 1 stick unsalted butter, melted. 1 cup shredded cheddar cheese. 1/2 cup diced jalapeno peppers seeds removed for milder heat. 8 slices of bacon, cooked and crumbled. 3 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Set the oven temperature to 175C 350F. Make diagonal cuts across the Italian bread loaf, being cautious not to cut all the way through, with a sharp knife, about 1 inch apart. Melted butter, minced garlic, chopped parsley, dried oregano, salt, and black pepper should all be combined in a bowl. Make sure to get into the nooks and crannies by liberally brushing the butter mixture in between the bread slices. Press the diced jalapeo peppers, crumbled bacon, and shredded cheddar cheese into the bread's indentations. After loosely wrapping the bread in aluminum foil, put it on a baking sheet. Bake for 15 to 20 minutes, or until the cheese is bubbling and melted, in a preheated oven. Take off the foil and continue baking for a further five to ten minutes, or until the top is crispy and golden. After it's finished, take it out of the oven and give it some time to cool. While the bread is still warm, serve the Cheddar Jalapeno Pull Apart Bread with Bacon. Pull the cheesy slices apart for a gooey, delicious treat.

Prep Time: 15 minutes

Cook Time: 25 minutes

Miso Ramen with Bok Choy and Chili Oil is a tasty and healthy take on a classic comfort food. The umami-rich miso broth goes well with the soft bok choy and spicy chili oil, making a healthy and filling meal.

Ingredients: 4 cups chicken or vegetable broth. 2 tablespoons miso paste. 2 packs ramen noodles. 2 baby bok choy, halved. 2 tablespoons soy sauce. 2 tablespoons sesame oil. 2 teaspoons chili oil. 4 green onions, sliced. 4 cloves garlic, minced. 1-inch piece of ginger, grated. 2 boiled eggs, halved.

Instructions: Set the broth on low heat in a large pot. Mix in the miso paste with a whisk until it's all mixed in. Add the ramen noodles and cook them the way the package says to. Set the sesame oil on medium heat in a different pan. Put in the ginger and garlic and cook until they smell good. Put in the bok choy halves and cook until they start to wilt a bit. Add soy sauce and take it off the heat. Put some of the cooked noodles in each bowl. Add the miso broth to the noodles. Put bok choy halves, green onions, and boiled egg halves on top of each bowl. Add chili oil right before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These gluten-free blueberry muffin donut holes taste great and are good for you. You can eat them as a quick snack or as a sweet breakfast. They taste nutty because they are made with both almond and coconut flour, and the fresh blueberries give them a fruity burst.

Ingredients: 1 cup gluten-free almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened applesauce. 3 tablespoons maple syrup. 1/2 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup fresh blueberries. 1/4 cup shredded coconut optional, for coating. Coconut oil for greasing. Fresh blueberries and mint leaves for garnish.

Instructions: In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Add applesauce, maple syrup, and vanilla extract. Mix until a dough forms. Gently fold in fresh blueberries into the dough. Scoop out small portions of the dough and roll them into bite-sized balls to create donut holes. Optional: Roll the donut holes in shredded coconut for added texture and flavor. Place the donut holes on a tray lined with parchment paper and refrigerate for 30 minutes to firm up. Remove from the refrigerator and enjoy your gluten-free blueberry muffin donut holes! Garnish with fresh blueberries and mint leaves if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and vibrant fruit salad bursting with flavors of strawberries, citrus fruits, and a zesty lime-maple syrup dressing, finished with a hint of fresh mint.

Ingredients: 2 cups strawberries, sliced. 2 oranges, peeled and segmented. 2 grapefruits, peeled and segmented. 1 lime, juiced. 2 tablespoons maple syrup. 1/4 cup fresh mint leaves, chopped.

Instructions: Put the orange segments, grapefruit segments, and sliced strawberries in a large bowl. Mix lime juice and maple syrup with a whisk in a small bowl. Pour the mix of lime and maple syrup over the fruit. Slowly mix the fruit salad with the dressing until it's well covered. Before you serve the salad, sprinkle it with chopped mint leaves.

Prep Time: 15 minutes

Cook Time: 0 minutes

With puff pastry and tofu basil cream on top, this vegan tomato tart is a delicious and light meal that's ideal for a low recipe. A pleasing fusion of tastes and textures is produced by the addition of fresh tomatoes, creamy tofu basil cream, and flaky puff pastry. It's a simple dish to make and looks great as an appetizer or light dinner.

Ingredients: 1 sheet vegan puff pastry. 2-3 tomatoes, sliced. 1 block firm tofu, drained and pressed. 1/4 cup fresh basil leaves. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil. 1 tablespoon balsamic glaze optional.

Instructions: Preheat oven to 375F 190C. Roll out the puff pastry sheet on a baking tray lined with parchment paper. Arrange the sliced tomatoes evenly on top of the puff pastry. In a blender or food processor, combine tofu, basil leaves, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. Spread the tofu basil cream over the tomatoes on the puff pastry. Drizzle olive oil over the tart. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the tomatoes are slightly roasted. Remove from the oven and let it cool for a few minutes. Drizzle with balsamic glaze, if desired, before serving. Slice and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful hot punch perfect for the holidays, combining the tartness of cranberry juice with the warmth of spices.

Ingredients: 8 cups cranberry juice. 1 cup orange juice. 1/2 cup brown sugar. 1/4 cup lemon juice. 2 cinnamon sticks. 1 teaspoon whole cloves. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground allspice. 1 orange, sliced for garnish.

Instructions: In a large pot, combine cranberry juice, orange juice, brown sugar, lemon juice, cinnamon sticks, cloves, nutmeg, ginger, and allspice. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved. Reduce the heat to low and let the punch simmer for about 15-20 minutes to allow the flavors to meld together. Once done, remove the cinnamon sticks and cloves. Serve the hot cranberry punch in mugs, garnished with orange slices.

Prep Time: 5 minutes

Cook Time: 20 minutes

A hearty and flavorful soup loaded with tortellini, artichokes, and garbanzo beans, perfect for a comforting meal.

Ingredients: 1 lb cheese tortellini. 1 can artichoke hearts, drained and chopped. 1 can garbanzo beans, drained and rinsed. 4 cups vegetable broth. 1 can diced tomatoes. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 2 cups spinach leaves.

Instructions: In a slow cooker, combine all ingredients except for spinach. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in spinach during the last 30 minutes of cooking. Serve hot, garnished with grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the ultimate surf and turf experience with this lobster roll featuring succulent lobster tail and tender beef tenderloin.

Ingredients: 1 lobster tail, cooked and diced. 4 oz beef tenderloin, grilled and thinly sliced. 2 tbsp mayonnaise. 1 tsp lemon juice. 1/4 cup diced celery. 1/4 cup diced red onion. Salt and pepper to taste. 2 soft brioche rolls, split and toasted. Lettuce leaves, for serving. Chives, chopped, for garnish.

Instructions: Diced lobster tail and sliced beef tenderloin and put them in a bowl. Chop up celery, red onion, mayonnaise, and lemon juice and add them to the bowl. Add pepper and salt. Combine well. Mix the lobster and beef together and put it inside the toasted brioche rolls. Add lettuce leaves on top and chopped chives on top of that. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These chickpea and quinoa veggie burgers are packed with protein and flavor, making them a satisfying and healthy option for lunch or dinner. They are easy to make and can be customized with your favorite toppings.

Ingredients: 1 can chickpeas, drained and rinsed. 1 cup cooked quinoa. 1/2 cup finely chopped onion. 1/2 cup chopped bell peppers. 2 cloves garlic, minced. 1/4 cup chopped parsley. 1/4 cup bread crumbs. 1 tablespoon olive oil. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and other desired toppings.

Instructions: Use a fork or potato masher to mash the chickpeas in a large bowl. To the bowl, add the cooked quinoa, chopped onion, bell peppers, garlic that has been minced, parsley, bread crumbs, cumin, paprika, salt, and pepper. Once all the ingredients are mixed together, mix them well. Make 4 burgers out of the mix. Put some olive oil in a nonstick skillet and heat it over medium-low heat. For four to five minutes on each side, or until golden brown and hot all the way through, cook the patties. If you want, you can toast the burger buns. Add the burgers by putting a patty on each bun and then adding lettuce, tomato, and any other toppings you want. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the comfort of home fries with a low-carb twist! These keto-friendly radish home fries are crispy on the outside and tender on the inside, making them a perfect side dish or snack for your ketogenic diet. Using the air fryer ensures a quick and hassle-free cooking process, with minimal oil required.

Ingredients: 1 lb radishes, washed and quartered. 2 tbsp olive oil. 1 tsp garlic powder. 1 tsp paprika. Salt and pepper to taste. Optional: chopped fresh parsley for garnish.

Instructions: Get the air fryer ready by heating it up to 375F 190C. Mix the radishes with salt, pepper, garlic powder, olive oil, and paprika in a bowl until they are well covered. Season the radishes and put them in the air fryer basket in a single layer. The radishes should be air-fried for 15 to 20 minutes, shaking the basket every so often, until the outside is golden brown and crispy and the inside is soft. When it's done, take it out of the air fryer and, if you want, sprinkle it with chopped fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15-20

These smoked salmon and cucumber wraps are great for a quick lunch or a light dinner because they have a great mix of tastes and textures. The smoked salmon goes well with the creamy cream cheese, and the fresh cucumber makes a nice contrast. With a hint of dill and lemon juice on top, these wraps are tasty and satisfying.

Ingredients: 4 large tortillas. 200g smoked salmon slices. 1 cucumber, thinly sliced. 100g cream cheese. 2 tablespoons chopped dill. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Put a little cream cheese on top of each tortilla. Spread out the smoked salmon slices on top of the cream cheese. Cover the salmon with slices of cucumber. Put small pieces of chopped dill on top of the cucumber slices. Spread the lemon juice out on top of the wraps. Add pepper and salt to taste. Make sure the fillings stay in place as you roll up the tortillas. Cut each wrap in half or four across the diagonal. Serve right away or wrap in foil and save for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

You can enjoy the classic tastes of a bacon cheeseburger in gluten-free pasta form. This creamy and hearty dish is a great way to satisfy your comfort food cravings without having to worry about gluten. It's an easy-to-make meal that the whole family will enjoy.

Ingredients: 8 oz gluten-free pasta such as penne or rotini. 1 lb ground beef. 6 slices gluten-free bacon, chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup gluten-free beef broth. 1 cup shredded gluten-free cheddar cheese. 1/2 cup gluten-free sour cream. 1/4 cup gluten-free ketchup. 1/4 cup gluten-free mustard. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside. In a large skillet, cook the chopped bacon over medium-high heat until it becomes crispy. Remove the bacon from the skillet and set it aside, leaving the bacon grease in the pan. In the same skillet, add the ground beef and cook it over medium heat until it's browned and cooked through. Use a spatula to break it into crumbles as it cooks. Drain any excess fat if needed. Add the chopped onion and minced garlic to the skillet with the cooked ground beef. Cook for 2-3 minutes until the onion becomes translucent. Stir in the diced tomatoes, beef broth, gluten-free ketchup, and gluten-free mustard. Season with salt and pepper to taste. Allow the mixture to simmer for 5-7 minutes, allowing the flavors to meld. Reduce the heat to low and stir in the shredded gluten-free cheddar cheese and gluten-free sour cream. Cook until the cheese is melted and the sauce is creamy. Add the cooked gluten-free pasta to the skillet and toss everything together until the pasta is well coated with the cheeseburger sauce. Serve the gluten-free bacon cheeseburger pasta hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Learn how to grill a perfect Margherita pizza with this simple recipe. The smoky flavor from the grill adds a unique twist to this classic Italian favorite.

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup tomato sauce. 1 1/2 cups fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves, torn. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste. Cornmeal for dusting. Grated Parmesan cheese optional.

Instructions: Get your grill ready for high heat about 260C/500F. Separate the pizza dough into two equal parts. On a lightly floured surface, roll each half out into a thin circle. On a pizza peel or a flat baking sheet, sprinkle cornmeal. Place the pizza dough that has been rolled out on the peel or sheet. Add salt and pepper to the dough rounds and brush the tops with olive oil. With care, put the dough rounds on the hot grill grates with the oiled side facing down. Burn the bottom for two to three minutes, or until grill marks show up. Add salt and pepper to the top of the dough and brush it with more olive oil while it's on the grill. Turn the dough rounds over quickly and spread tomato sauce all over the side that was grilled. Cover the grill and add fresh mozzarella slices on top of the sauce. Put it back on the grill for another two to three minutes, or until the crust is golden and the cheese melts. Use a pizza peel or a spatula to take the pizzas off the grill when they are done. Put some torn fresh basil leaves on top of the hot pizzas and drizzle them with a little more olive oil. If you want to add more flavor, you can sprinkle with grated Parmesan cheese. Cut your grilled Margherita pizza into pieces, serve it, and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes