Gluten-Free Pumpkin Pie Streusel Bars

These Gluten-Free Pumpkin Pie Streusel Bars are a delightful twist on traditional pumpkin pie. With a buttery gluten-free crust, creamy pumpkin filling, and crunchy streusel topping, theyre perfect for fall gatherings or holiday desserts.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped pecans or walnuts
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup cold unsalted butter, cut into small pieces
• 1 15-ounce can pumpkin puree
• 1 14-ounce can sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

Preheat oven to 350F 175C

Grease a 9x13-inch baking dish and line with parchment paper, leaving an overhang

In a large bowl, mix together gluten-free flour, brown sugar, oats, nuts, spices, and salt

Add cold butter pieces and mix until crumbly

Reserve 1 1/2 cups of the mixture for the streusel topping

Press the remaining mixture into the bottom of the prepared baking dish to form the crust

In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, spices, and salt until smooth

Pour pumpkin mixture over the crust in the baking dish and spread evenly

Sprinkle the reserved streusel mixture evenly over the pumpkin layer

Bake in preheated oven for 45-50 minutes or until set and the streusel is golden brown

Allow to cool completely in the pan on a wire rack before cutting into bars

Refrigerate any leftovers

Instant Pot Chicken Shawarma

Try Chicken Shawarma made easily in the Instant Pot. It has strong, aromatic flavors. This Instant Pot Chicken Shawarma is a quick and easy way to make a tasty meal any day of the week. The chicken is tender and juicy, and the spices from the Middle East go well with it.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1/4 cup plain yogurt
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1/4 cup apple cider vinegar

Instructions:

In a bowl, mix together cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper to create the shawarma spice blend

Place chicken thighs in the Instant Pot

Add sliced onions, minced garlic, and the shawarma spice blend over the chicken

In a separate bowl, whisk together yogurt, olive oil, lemon juice, and apple cider vinegar

Pour the mixture over the chicken in the Instant Pot

Seal the Instant Pot and set it to manual high pressure for 15 minutes

Once the cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure

Shred the chicken using two forks and mix it with the flavorful juices in the pot

Serve the Instant Pot Chicken Shawarma in wraps, pita bread, or over rice

Add your favorite toppings and enjoy

Frozen Fruit Smoothie

A refreshing and healthy smoothie packed with antioxidants from mixed berries and the creaminess of banana and Greek yogurt.

Ingredients:

• 1 cup frozen mixed berries
• 1 ripe banana
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey or maple syrup
• Ice cubes optional

Instructions:

Add frozen mixed berries, ripe banana, Greek yogurt, almond milk, and honey/maple syrup to a blender

Blend until smooth and creamy

If desired, add ice cubes for extra chilliness and blend again until smooth

Pour into glasses and serve immediately

Slow Cooker Risotto with Charred Tomatoes

This slow cooker risotto with charred tomatoes is a convenient and delicious way to enjoy creamy risotto without constant stirring. The addition of charred tomatoes adds a burst of flavor and freshness to the dish.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 pint cherry tomatoes
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a slow cooker, combine Arborio rice, vegetable broth, white wine, grated Parmesan cheese, olive oil, minced garlic, salt, and pepper

Stir well to combine

Cover and cook on low for 2-3 hours, or until the rice is creamy and tender, stirring occasionally

While the risotto is cooking, heat a skillet over medium-high heat

Add a drizzle of olive oil and cherry tomatoes

Cook until tomatoes are charred and blistered, about 5-7 minutes

Serve the slow cooker risotto topped with charred tomatoes and garnish with fresh basil leaves

Enjoy

Crazy Good Quiche Tart

This Crazy Good Quiche Tart combines the creamy richness of a quiche with the convenience and elegance of a tart. Its packed with savory flavors from cheese, bacon or ham, and veggies, making it an irresistible dish for any meal.

Ingredients:

• 1 pie crust
• 6 eggs
• 1 cup heavy cream
• 1 cup shredded cheese cheddar or Gruyere
• 1 cup cooked bacon or ham, chopped
• 1/2 cup chopped spinach or kale
• 1/4 cup chopped onion
• Salt and pepper to taste

Instructions:

Warm the oven up to 190C 375F

Put pie crust in a tart pan and cut off any extra

Add eggs, heavy cream, salt, and pepper to a bowl and mix them together using a whisk

Fill the tart shell with cheese, bacon or ham, spinach or kale, and onion

Put the egg mix on top of the fillings

It should be baked for 35 to 40 minutes, or until the crust is golden brown and the middle is set

Let it cool down a bit before cutting it up and serving it

Salted Caramel Butterscotch Oatmeal Cookies

Indulge in the perfect blend of sweet and salty with these delightful Salted Caramel Butterscotch Oatmeal Cookies. The chewy oatmeal texture combined with gooey caramel bits and rich butterscotch chips will satisfy your sweet tooth cravings. A touch of sea salt on top elevates these cookies to a new level of deliciousness.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 1 cup butterscotch chips
• 1/2 cup caramel bits or chopped soft caramels
• Sea salt, for sprinkling

Instructions:

Preheat your oven to 350F 175C and line 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 flour, baking soda, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the oats, butterscotch chips, and caramel bits until evenly distributed throughout the dough

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie

Lightly sprinkle each cookie with a pinch of sea salt for that salted caramel flavor

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy your delicious Salted Caramel Butterscotch Oatmeal Cookies

Mushroom Chicken with Wild Rice

This dish, Mushroom Chicken with Wild Rice, is hearty and tasty. It has tender chicken breasts, earthy mushrooms, and nutty wild rice. Its great for a cozy dinner and only takes one skillet to make, so its easy to clean up.

Ingredients:

• 4 chicken breasts
• 1 cup wild rice
• 2 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat oven to 375F 190C

Season chicken breasts with salt and pepper

Heat olive oil in an oven-safe skillet over medium-high heat

Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side

Remove and set aside

In the same skillet, add onions and garlic

Saut until softened, about 2 minutes

Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes

Stir in wild rice and chicken broth

Bring to a boil

Place chicken breasts back into the skillet

Cover and transfer to the preheated oven

Bake for 25-30 minutes or until chicken is cooked through and rice is tender

Remove from oven and stir in heavy cream

Let it sit for 5 minutes

Garnish with fresh parsley before serving