Mintoccino

These Blueberry Mascarpone Tartlets are delicious little treats. They have a base of flaky puff pastry and are topped with fresh blueberries, mascarpone cheese, and a hint of honey. They look great at parties, brunches, and other events where you want to add a touch of class to a small space.

Ingredients: 1 sheet of puff pastry. 1 cup mascarpone cheese. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup fresh blueberries. 1 tablespoon honey.

Instructions: Preheat oven to 375F 190C. Cut the puff pastry into small circles or squares, approximately 3 inches in diameter. Place the pastry circles or squares onto a baking sheet lined with parchment paper. In a bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth. Spread a dollop of the mascarpone mixture onto each pastry circle or square. Arrange fresh blueberries on top of the mascarpone mixture. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and let cool for a few minutes. Drizzle honey over the tartlets before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

#SmallBites, #PartyFood, #Honey

With this skillet cookie recipe, you can indulge in the irresistible combination of peanut butter and chocolate. It's a quick and tasty dessert that's great for sharing.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put peanut butter, white sugar, and brown sugar in a bowl and mix them together. It will be smooth after you add the egg and vanilla extract. Add the salt and baking soda to the mix and mix it well. Add the chocolate chips and mix them in. Put the cookie dough in a 10-inch cast iron skillet that has been well greased. Evenly press the dough into the pan. After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown. Even though the middle is still a little soft, it will get firmer as it cools. Take it out of the oven and let it cool down a bit before you serve it. Cut the warm, gooey skillet cookie in half and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Bacon and Goat Cheese Sliders are salty, creamy, and crunchy all at the same time. They're great for a party or a tasty dinner during the week.

Ingredients: 8 small slider buns. 1/2 pound ground beef. 8 slices bacon. 4 ounces goat cheese, crumbled. 1/2 cup arugula. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 8 equal portions and shape them into small slider-sized patties. Season each patty with salt and pepper. Place the bacon slices on the grill or griddle and cook until crispy, about 2-3 minutes per side. Remove and drain on paper towels. While the bacon is cooking, toast the slider buns on the grill for about 1 minute until they are lightly browned. Add the olive oil to the grill or griddle and place the beef patties on it. Cook for about 2-3 minutes per side for medium-rare or to your desired level of doneness. In a small bowl, mix together the mayonnaise and Dijon mustard to create a sauce. To assemble the sliders, spread the mayonnaise-Dijon sauce on the bottom half of each toasted bun. Place a beef patty on each bun, followed by a slice of crispy bacon, a sprinkle of crumbled goat cheese, and a handful of arugula. Top with the other half of the bun and secure with a toothpick. Serve the Bacon and Goat Cheese Sliders immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A protein-packed breakfast loaded with veggies, perfect for meal prep.

Ingredients: 8 eggs. 1/2 cup heavy cream. 1 cup spinach, chopped. 1/2 cup diced bell peppers. 1/4 cup diced onions. 1 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Whisk the eggs and heavy cream together in a bowl. Add pepper and salt. Spread out the bell peppers, onions, spinach, and cheese in a greased baking dish. Put the egg mix on top of the cheese and vegetables. Bake for 25 to 30 minutes, or until it's set. After it cools, cut it up and put it in the fridge for the next morning.

Prep Time: 15 minutes

Cook Time: 30 minutes

A tasty Asian-inspired dinner made with a quick and flavorful Paleo chicken stir-fry that is loaded with fresh veggies and marinated in coconut aminos. Ideal for an affordable weekly Paleo meal plan.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons coconut aminos. 1 tablespoon coconut oil. 1 bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 cups broccoli florets. Salt and pepper to taste. Optional: cauliflower rice for serving.

Instructions: In a small bowl, marinate the sliced chicken breasts in coconut aminos for 15 minutes. In a large skillet or wok, heat coconut oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Add bell pepper, onion, garlic, and ginger to the skillet. Stir-fry for 2-3 minutes until vegetables are tender-crisp. Add broccoli florets and cook for an additional 2-3 minutes, until broccoli is bright green but still crisp. Season with salt and pepper to taste. Serve hot, optionally over cauliflower rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

These stuffed pitas with Greek salad are a tasty and easy meal that you can make for lunch or dinner quickly. They taste great because they are full of fresh vegetables, tangy vegan feta cheese, and a simple dressing of olive oil and vinegar.

Ingredients: 2 large pitas, halved and warmed. 1 cup diced cucumber. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup sliced black olives. 1/4 cup chopped fresh parsley. 1/4 cup diced vegan feta cheese. 2 tablespoons extra virgin olive oil. 1 tablespoon red wine vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cucumber, tomatoes, red onion, olives, parsley, and vegan feta cheese. Drizzle olive oil and red wine vinegar over the salad mixture. Season with salt and pepper to taste, then toss to combine. Stuff warmed pita halves with the Greek salad mixture. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This slow cooker recipe takes simple ingredients and turns them into a tasty and filling turkey, tomato, and avocado sandwich. Seasonings and broth slowly cook the turkey so that the meat is juicy and tender. Tomatoes and avocados add freshness and creaminess. It's perfect for an easy and tasty lunch!

Ingredients: 1 lb turkey breast, thinly sliced. 2 tomatoes, sliced. 2 avocados, sliced. 8 slices whole wheat bread. 1 cup chicken or vegetable broth. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Add salt, pepper, dried thyme, garlic powder, and onion powder to the turkey slices. Season half of the turkey slices and put them at the bottom of the slow cooker. On top of the turkey, put half of the tomato slices and avocado slices. Add more layers with the rest of the avocados, tomatoes, and turkey. Add chicken or vegetable broth on top of the slow cooker's pans. Cover and set the heat to low. Let the turkey cook for 4 to 6 hours, or until it is soft. Toast the pieces of whole wheat bread until they turn golden brown. Put slices of turkey, tomato, and avocado between two pieces of toasted whole wheat bread using tongs to make the sandwiches. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the deliciousness of a giant pop-tart with this gluten-free blueberry pie recipe! The buttery crust encases a sweet and tangy blueberry filling, making it a perfect dessert or snack for any occasion.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup vegan butter, chilled and cubed. 1/4 cup cold water. 1/4 cup maple syrup. 2 cups fresh blueberries. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. Pinch of salt. 1 tablespoon non-dairy milk, for brushing. 1 tablespoon granulated sugar, for sprinkling.

Instructions: Before you start cooking, heat the oven to 375F 190C. Gluten-free flour and cubed vegan butter should be put in a food processor and mixed together. Use pulses to break up the mixture into large crumbs. Put in some cold water and maple syrup. Pulse the food until the dough sticks together. Split the dough in half. Spread out one piece of dough on a lightly floured surface and roll it into a rectangle that is about 1/4 inch thick. Place rolled-out dough on a baking sheet lined with parchment paper. Put blueberries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt in a bowl. Mix well. Cover the rolled out dough with the blueberry mixture, leaving a border around the edges. Make the second piece of dough into a rectangle that is the same length and width as the first. Put it on top of the blueberry filling. Use a fork to press the edges together to seal them. Use non-dairy milk to brush the top of the pie and then sprinkle it with sugar. Cut holes in the top crust with a sharp knife to let the steam escape. After the oven is hot, bake for 35 to 40 minutes, or until golden brown. Let the pie cool down a bit before cutting it. You can serve it hot or cold.

Prep Time: 20 minutes

Cook Time: 40 minutes

These Ultimate Paleo Chorizo Burger Buns are packed with flavor and nutrition, thanks to the addition of spicy chorizo sausage right in the dough. They're perfect for enjoying your favorite burgers while staying true to your Paleo lifestyle!

Ingredients: 1 lb chorizo sausage, casing removed. 2 cups almond flour. 1/4 cup coconut flour. 4 eggs. 1/4 cup melted coconut oil. 1 tsp baking powder. 1/2 tsp sea salt. Sesame seeds, for topping optional.

Instructions: Preheat oven to 350F 175C. In a skillet, cook chorizo over medium heat until browned and cooked through. Remove from heat and let cool slightly. In a large bowl, mix together almond flour, coconut flour, baking powder, and sea salt. Add eggs, melted coconut oil, and cooked chorizo to the dry ingredients. Stir until well combined. Line a baking sheet with parchment paper. Using your hands, shape the dough into 6 burger bun-sized rounds and place them on the prepared baking sheet. Optional: Sprinkle sesame seeds on top of the buns for added flavor and texture. Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and firm to the touch. Remove from the oven and let cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Elevate your BBQ experience with this Coronation Creation Chicken Sandwich. Grilled chicken topped with a flavorful coronation sauce, crunchy almonds, and fresh veggies, all sandwiched between a soft bun.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup mayonnaise. 1/4 cup plain yogurt. 2 tablespoons mango chutney. 1 tablespoon curry powder. 1 teaspoon Dijon mustard. 1/2 cup diced celery. 1/4 cup sliced almonds. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves for serving. Sliced tomatoes for serving.

Instructions: Warm up your grill over medium-high heat. Add salt and pepper to the chicken breasts. Grill the chicken for six to eight minutes on each side, or until it's done. Put yogurt, mango chutney, curry powder, and Dijon mustard in a bowl and mix them together. Dice the celery and slice the almonds and add them to the mix. Combine well. Take the chicken off the grill when it's done and let it rest for a few minutes. On the bottom half of each bun, spread the coronation sauce that you just made. On each bun, put a chicken breast that has been grilled. Add tomato slices and lettuce leaves on top. Put the top half of the bun on top. Enjoy the Coronation Creation Chicken Sandwiches after you've made them.

Prep Time: 15 minutes

Cook Time: 15 minutes

This dish, Maple Pecan Chicken, is both sweet and savory, with the richness of maple syrup and the crunch of pecans. The Dijon mustard gives the flavors a tangy kick that balances them out, making for a delicious meal.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup maple syrup. 1/2 cup chopped pecans. 2 tablespoons Dijon mustard. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Cut up some pecans and put them in a small bowl. Add some maple syrup and Dijon mustard. Set a pan on medium heat and add the olive oil. Cook chicken breasts in a pan for two to three minutes on each side, or until they turn brown. Put the chicken in a baking dish. Spread the maple-pecan mix on top of the chicken. After the oven is hot, bake the chicken for 20 to 25 minutes, or until it is fully cooked. Serve hot, and if you want, top with more chopped pecans.

Prep Time: 10 minutes

Cook Time: 25 minutes

Buckeye Brownies combine the irresistible flavors of chocolate and peanut butter into one decadent treat. These brownies feature a layer of rich peanut butter filling swirled into fudgy brownie batter, topped with a smooth layer of chocolate.

Ingredients: 1 box brownie mix. 1 cup creamy peanut butter. 1/2 cup unsalted butter, melted. 2 cups powdered sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. Prepare the brownie mix according to package instructions. Spread evenly into the prepared pan. In a mixing bowl, combine peanut butter, melted butter, powdered sugar, vanilla extract, and salt until smooth. Drop spoonfuls of the peanut butter mixture onto the brownie batter, then swirl with a knife to create a marbled effect. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan on a wire rack. Once cooled, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread melted chocolate over the cooled brownies. Chill in the refrigerator for about 1 hour, or until the chocolate is set. Cut into squares and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Avocado Mango Black Bean Salad is a healthy and refreshing dish that is full of bright colors and flavors. You can eat it for lunch or as a side dish with any other meal. The dressing made with lime zest goes well with the creamy avocado, sweet mango, and hearty black beans.

Ingredients: 2 ripe avocados, diced. 1 large mango, diced. 1 can 15 oz black beans, rinsed and drained. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Dice the mango, avocados, black beans, red bell pepper, red onion, and cilantro and put them all in a large bowl. Pour olive oil and lime juice over the salad ingredients. Add pepper and salt to taste. Toss gently until everything is well mixed. You can serve it right away or put it in the fridge for 30 minutes before you serve it so the flavors can blend.

Prep Time: 15 minutes

Cook Time: 0 minutes

A Mexican twist on the classic Eggs Benedict, featuring poached eggs, Canadian bacon, avocado, and a zesty hollandaise sauce topped with cilantro, tomatoes, and red onion.

Ingredients: 2 English muffins, split and toasted. 4 large eggs. 4 slices of Canadian bacon or ham. 1 avocado, sliced. 1/2 cup of hollandaise sauce. 1/4 cup of chopped fresh cilantro. 1/4 cup of diced tomatoes. 1/4 cup of diced red onion. 1 jalapeo pepper, thinly sliced optional. Salt and pepper to taste.

Instructions: Fill a large saucepan with water and bring it to a slow simmer. This is how you poach the eggs. Add a little vinegar to the water that is already simmering. Put a cracked egg in a separate ramekin or cup. Slowly put one egg at a time into the water that is just barely simmering. For a runny yolk, poach for three to four minutes. For a firmer yolk, poach for longer. With a slotted spoon, take the eggs out of the water and put them on a plate lined with paper towels to drain the extra water. Prepare the Canadian bacon or ham: Heat a skillet over medium-high heat and add the Canadian bacon or ham slices. Cook for about two minutes on each side, until they are heated through and the edges are starting to get crispy. Take it out of the pan and set it aside. Put together the eggs benedict: Toast one half of an English muffin and put it on each plate. Put a slice of Canadian bacon or ham on top of each half, then add a slice of avocado. Slowly put an egg that has been poached on top of the avocado slices. Put hollandaise sauce on top of the egg that has been poached. Add chopped cilantro, diced tomatoes, diced red onion, and if using sliced jalapeo on top. Add pepper and salt to taste. Serve your tasty Mexican Eggs Benedict right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Meyer Lemon Sugar Crepes are a delightful twist on classic English pancakes. The subtle tanginess of Meyer lemons combined with the sweetness of sugar makes them a perfect treat for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/4 cups milk. 2 tablespoons sugar. 2 tablespoons unsalted butter, melted. Zest of 2 Meyer lemons. 2 tablespoons Meyer lemon juice. Powdered sugar, for dusting.

Instructions: Put the all-purpose flour and sugar in a bowl and mix them together. Add the eggs, milk, melted butter, Meyer lemon zest, and Meyer lemon juice to a different bowl, and mix them together using a whisk. Mix the wet and dry ingredients together slowly while whisking them together until the batter is smooth. Put a nonstick skillet on medium heat and use cooking spray or butter to lightly coat it. Put a little of the crepe batter into the pan and swirl it around to cover the bottom evenly. For one to two minutes, or until the edges begin to lift, cook. Carefully turn the crepe over and cook for another one to two minutes, until it's just beginning to turn golden. Do it again with the rest of the batter, adding more cooking spray or butter if needed. Take the crepes out of the pan after they're done cooking and fold them into fourths. Put powdered sugar on top and serve warm. You could also add more Meyer lemon zest or a little Meyer lemon juice to make it taste better. Have fun with your tasty Meyer Lemon Sugar Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

The rich flavors of chocolate and orange combine with the perfect chewiness of cookie bars in these Christmas in Your Mouth - Chocolate Orange Bar Cookies. The addition of toasted almonds gives each bite a lovely crunch, making them a true holiday delight.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup white chocolate chips. Zest of 1 orange. Juice of 1 orange. 1/2 cup chopped toasted almonds.

Instructions: Start by heating the oven to 350F 175C. Set aside a 9x13-inch baking pan that has been greased. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking soda, 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 white chocolate chips, orange zest, orange juice, and chopped toasted almonds. Then, mix them in together. Use your hands or the back of a spoon to press the cookie dough down firmly into the baking pan that has been prepared. Warm the oven up and bake for 25 to 30 minutes, or until the edges are golden brown and the middle is set. Take the cookies out of the oven and let them cool in the pan for a full minute before cutting them into bars. Cut the cookies and let them cool. Then, put them in a container that won't let air in. If you want to get into the Christmas spirit, these Chocolate Orange Bar Cookies are a great choice.

Prep Time: 20 minutes

Cook Time: 25 minutes

This Apple Cider Sangria is a refreshing and flavorful drink perfect for any occasion. The combination of white wine, apple cider, and apple brandy creates a deliciously sweet and tangy flavor profile, while the fresh fruit and cinnamon sticks add festive touches to the drink.

Ingredients: 1 bottle of white wine. 3 cups apple cider. 1 cup apple brandy. 2 apples, sliced. 1 orange, sliced. 1/2 cup cranberries. 2 cinnamon sticks. 1/4 cup honey.

Instructions: In a large pitcher, combine white wine, apple cider, apple brandy, sliced apples, sliced orange, cranberries, cinnamon sticks, and honey. Stir well to mix all ingredients together. Refrigerate for at least 2 hours to allow flavors to meld. Serve over ice and garnish with additional fruit if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes