Marl Arts

These AKA Heaven Wrapped Potato Wedges are a heavenly combination of crispy bacon and tender potatoes, with a flavorful Parmesan cheese coating. Perfect as a snack or side dish!

Ingredients: 4 large potatoes, washed and cut into wedges. 8 slices of bacon, cut in half crosswise. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Cooking spray.

Instructions: Start by heating the oven to 400F 200C. Use a toothpick to hold each potato wedge together while you wrap it in half a slice of bacon. Put garlic powder, paprika, salt, and pepper in a small bowl and mix them together. Use cooking spray on a baking sheet. Put the potato wedges wrapped in bacon in a single layer on the baking sheet. Spread the Parmesan cheese mix out evenly on top of the wedges. Place the dish in an oven that has already been heated. Bake for 30 to 35 minutes, or until the potatoes are soft and the bacon is crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the sweet and tangy flavors of Iowa with this homemade Ground Cherry Honey Jam. The combination of ground cherries, honey, and a touch of spice creates a jam that's perfect for spreading on your morning toast or adding a twist to your favorite recipes.

Ingredients: 4 cups ground cherries, husked. 2 cups granulated sugar. 1/4 cup honey. 1/4 cup lemon juice. 1/2 teaspoon lemon zest. 1/4 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt.

Instructions: Wash and husk the ground cherries, removing any stems or debris. In a large saucepan, combine the ground cherries, granulated sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Stir the mixture over medium heat until the sugar is dissolved, and the cherries begin to release their juices. This should take about 10 minutes. Once the mixture is boiling, reduce the heat to low and simmer for approximately 30-40 minutes. Stir occasionally and use a potato masher to break down the cherries as they cook. As the jam thickens and reaches the desired consistency, remove it from heat. You can check the consistency by placing a small amount of jam on a cold plate. If it sets and wrinkles when pushed with your finger, it's ready. Pour the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean and seal them with sterilized lids and bands. Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed. Remove the jars from the water bath and let them cool on a clean towel or cooling rack. As they cool, you should hear the satisfying 'pop' sound, indicating that they have sealed correctly. Label the jars with the date and type of jam, then store them in a cool, dark place for up to a year. Refrigerate after opening. Enjoy your homemade Ground Cherry Honey Jam on toast, crackers, or as a delightful topping for desserts.

Prep Time: 20 minutes

Cook Time: 50 minutes

Beef Taco Pasta is a tasty and cheap meal that combines the comforting tastes of pasta with the smoky tastes of tacos. Everyone in the family will love this quick and easy meal!

Ingredients: 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 packet taco seasoning mix. 8 oz pasta any shape. 1 15 oz can diced tomatoes. 1 cup beef broth. 1 cup shredded cheese cheddar or Mexican blend. Optional toppings: sliced green onions, sour cream, salsa, avocado slices.

Instructions: Warm up the ground beef in a big pan over medium-low heat until it turns brown. Add the minced garlic and diced onion and cook until the onion is soft. Then add the diced tomatoes without the water, pasta, and beef broth. Bring the mixture to a boil, then lower the heat and let it simmer for 10 to 12 minutes, or until the pasta is done and the liquid is gone. Take it off the heat and mix in the shredded cheese until it melts and is well mixed in. Serve hot, with extra toppings on top if you want.

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the delectable combination of chocolate brownies and malty cookies. These cookies are rich and chewy, and they are ideal for satisfying your sweet tooth.

Ingredients: 1 cup butter, melted. 2 cups granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/2 cup malted milk powder. 1/2 cup cocoa powder. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chocolate chips. 1/2 cup chopped walnuts or pecans optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and add the sugar. Mix them together in a large bowl. After you add the eggs and vanilla extract, mix the food until it's smooth and creamy. Add the cocoa powder and malted milk powder and mix well until everything is mixed in. 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. You can add chocolate chips and chopped nuts, if you want. Place spoonfuls of the cookie dough on the baking sheet that has been prepared, leaving some space between each one. Put it in an oven that has already been heated for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. 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. With milk or your favorite hot drink, these chocolate brownie cookies with malted milk are a great treat.

Prep Time: 20 minutes

Cook Time: 10-12

This recipe calls for tender salmon fillets and creamy yogurt potatoes. The jerk seasoning adds a spicy flavor to the dish. This meal is easy to make, tastes great, and is good for you. It's great for a weeknight dinner.

Ingredients: 4 salmon fillets. 2 tbsp jerk seasoning. 1 lb potatoes, diced. 1/2 cup Greek yogurt. 2 tbsp olive oil. 1 lemon, juiced. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Rub jerk seasoning onto both sides of salmon fillets. Place salmon on a baking sheet lined with parchment paper. In a bowl, toss diced potatoes with olive oil, salt, and pepper. Spread potatoes on another baking sheet. Bake salmon and potatoes in the preheated oven for 20-25 minutes, or until salmon is cooked through and potatoes are tender. In a small bowl, mix Greek yogurt with lemon juice. Serve salmon over a bed of yogurt potatoes, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

A refreshing citrusade with a hint of ginger, perfect for any occasion.

Ingredients: 2 oz fresh lemon juice. 1 oz fresh lime juice. 1 oz ginger syrup. 4 oz sparkling water. Ice cubes. Lemon and lime slices, for garnish.

Instructions: In a shaker, combine fresh lemon juice, fresh lime juice, and ginger syrup. Shake well. Strain the mixture into a glass filled with ice cubes. Top with sparkling water. Garnish with lemon and lime slices. Stir gently before serving.

Prep Time: 5 minutes

Cook Time: 0 minutes

In Hong Kong, Yuanyang Tea is a popular drink that combines the rich flavors of black tea and coffee to make a delicious new drink. This cool drink is made sweeter and creamier by adding condensed milk to it.

Ingredients: 1 cup of black tea leaves. 2 tablespoons of ground coffee. 1 cup of hot water. 2 tablespoons of condensed milk. Ice cubes.

Instructions: Brew a strong cup of black tea using 1 cup of hot water and the tea leaves. Let it steep for 5 minutes. In a separate container, prepare 2 tablespoons of ground coffee with 1 cup of hot water, allowing it to steep for 5 minutes as well. Once both the tea and coffee are steeped, strain them into separate cups. Add 2 tablespoons of condensed milk to each cup and stir until well combined. Fill a glass with ice cubes and pour the coffee-tea mixture over the ice. Stir gently to combine the flavors. Serve your Yuanyang Tea Hong Kong Style Tea Brewed with Coffee and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

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