The 11th Hour Show

Enjoy the tastes of fall with this healthy and creamy Pumpkin Smoothie. It has just the right amount of pumpkin, banana, and warm spices to make you feel like fall.

Ingredients: 1 cup canned pumpkin puree. 1 frozen banana. 1/2 cup plain Greek yogurt. 1/2 cup unsweetened almond milk. 1 tablespoon honey. 1/2 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. Ice cubes optional. Whipped cream optional. Ground cinnamon optional.

Instructions: Put the Greek yogurt, frozen banana, canned pumpkin puree, almond milk, honey, pumpkin pie spice, and vanilla extract in a blender. Put some ice cubes in the blender if you want the smoothie to be thicker. Mix it up until it's creamy and smooth. If you want to change the level of sweetness or spice, taste it and add more honey or pumpkin pie spice as needed. Get some glasses ready for the pumpkin smoothie. You can add whipped cream and ground cinnamon to the top of each glass if you want to. Serve your tasty Pumpkin Smoothie right away and enjoy it!

Prep Time: 5 minutes

Cook Time: 0 minutes

The perfect summer treat are these Bron Grate Cookie Ice Cream Sandwiches! The chewy oatmeal and coconut cookies, combined with your favorite ice cream, make for a delectable dessert that everyone will enjoy.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups old-fashioned oats. 1 cup shredded coconut. 1 cup chocolate chips. 1 cup chopped nuts e.g., walnuts or pecans. 1.5 quarts of your favorite ice cream flavor.

Instructions: Preheat the oven to 350F 175C. Line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the old-fashioned oats, shredded coconut, chocolate chips, and chopped nuts. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once the cookies have cooled, scoop a generous amount of ice cream onto the bottom of one cookie and top it with another cookie to make a sandwich. Wrap each ice cream sandwich in plastic wrap and place them in the freezer for at least 2 hours to firm up before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

This savory stuffed acorn squash will be the star of your Thanksgiving meal. Everyone will love this dish because it's full of healthy quinoa, tasty mushrooms, and sweet cranberries. Plus, it has no oil and is full of good things for you!

Ingredients: 2 acorn squash, halved and seeds removed. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 small onion, diced. 2 cloves garlic, minced. 1 cup mushrooms, chopped. 1 cup spinach, chopped. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1 tablespoon maple syrup. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Place acorn squash halves on a baking sheet, cut side down. Bake for 30 minutes. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. In a skillet over medium heat, saut onion and garlic until translucent. Add mushrooms and cook until softened. Stir in spinach, cranberries, pecans, maple syrup, thyme, sage, salt, and pepper. Cook until spinach is wilted. Fluff cooked quinoa with a fork and add it to the skillet mixture. Stir until well combined. Remove squash from the oven and flip them over. Fill each squash half with the quinoa stuffing mixture. Return stuffed squash to the oven and bake for an additional 15-20 minutes, until squash is tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

These Kimchi Pancakes from The Little Green Spoon are a delicious and savory twist on traditional pancakes. Made with tangy kimchi, green onions, and a flavorful batter, they are perfect for a snack or appetizer. Crispy on the outside and soft on the inside, these pancakes are a crowd-pleaser.

Ingredients: 1 cup kimchi, drained and chopped. 1 cup all-purpose flour. 1 cup water. 1 egg. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, thinly sliced. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil for frying.

Instructions: In a large mixing bowl, combine the all-purpose flour, water, and egg. Whisk until you have a smooth batter. Add the chopped kimchi, soy sauce, sesame oil, green onions, minced garlic, salt, and black pepper to the batter. Mix everything together until well combined. Heat a non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil. Pour a ladleful of the kimchi pancake batter into the skillet and spread it out to form a thin pancake. Cook for about 3-4 minutes on each side or until they become golden brown and crispy. Repeat the process with the remaining batter, adding more vegetable oil to the skillet as needed. Once the kimchi pancakes are cooked, remove them from the skillet and drain any excess oil on paper towels. Serve the kimchi pancakes hot, cut into wedges, with a dipping sauce made from soy sauce and sesame oil if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

A comforting and hearty soup featuring tender chicken, nutritious white beans, and aromatic vegetables in a flavorful broth.

Ingredients: 1 lb chicken breast, diced. 2 cans white beans, drained and rinsed. 4 cups chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Saut until vegetables are tender. Add diced chicken breast to the pot. Cook until chicken is no longer pink. Stir in dried thyme and rosemary, then pour in chicken broth. Bring the soup to a simmer and let it cook for 15 minutes. Add drained and rinsed white beans to the pot. Simmer for an additional 10 minutes. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes