Pork Tenderloin Sliders with Bourbon Peach BBQ Sauce

Enjoy the deliciousness of these Pork Tenderloin Sliders, which are made with a blend of bourbon-infused pork that is grilled to perfection and topped with a sweet Bourbon Peach BBQ Sauce. A tasty and healthy dinner option that is sure to impress

Ingredients:

• 2 lbs pork tenderloin, thinly sliced
• 1 cup bourbon
• 1 cup peach preserves
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp onion powder
• Salt and pepper to taste
• Slider buns
• Fresh arugula for garnish

Instructions:

In a bowl, mix bourbon, peach preserves, ketchup, apple cider vinegar, minced garlic, smoked paprika, onion powder, salt, and pepper to create the BBQ sauce

Marinate pork tenderloin slices in 1/2 cup of the prepared sauce for at least 30 minutes

Preheat grill to medium-high heat

Grill marinated pork slices for 3-4 minutes per side or until cooked through, basting with additional BBQ sauce during grilling

Toast slider buns on the grill for 1-2 minutes until golden brown

Assemble sliders by placing grilled pork tenderloin slices on the buns, topping with fresh arugula, and drizzling with more Bourbon Peach BBQ sauce

Serve immediately and enjoy

Pumpkin Hummus

This Pumpkin Hummus is a delightful twist on traditional hummus, perfect for Thanksgiving gatherings or any fall occasion. The creamy texture of chickpeas and pumpkin, combined with aromatic spices, creates a flavorful dip that will impress your guests. Its easy to make and pairs beautifully with your favorite dippers.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup canned pumpkin puree
• 2 cloves garlic, minced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons water or more as needed

Instructions:

In a food processor, combine chickpeas, pumpkin puree, garlic, tahini, lemon juice, olive oil, cumin, coriander, smoked paprika, salt, and pepper

Blend until smooth, scraping down the sides as needed

Add water gradually until desired consistency is reached

Taste and adjust seasoning if necessary

Transfer to a serving bowl and drizzle with olive oil

Garnish with a sprinkle of smoked paprika

Serve with pita chips, crackers, or sliced vegetables

Bacon Brown Butter Chocolate Chip Cookies

With these bacon-infused brown butter chocolate chip cookies, you can indulge in a unique combination of flavors. The smoky saltiness of bacon complements the rich nuttiness of brown butter, creating a delightful surprise with each bite.

Ingredients:

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup cooked and crumbled bacon
• 1/2 cup chopped pecans

Instructions:

Warm the oven up to 375F 190C and put parchment paper on baking sheets

Melt the butter over medium-low heat in a saucepan

It will take about 3 to 4 minutes of cooking until it turns golden brown

Take it off the heat and let it cool down a bit

Grains of sugar, brown sugar, and brown butter should all be mixed together well in a large bowl

Adding the eggs one at a time and mixing them in is the next step

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 chocolate chips, bacon bits, and chopped pecans, and mix them in well

Place spoonfuls of dough about 2 inches apart on the baking sheets that have been prepared

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

Instant Pot Cheesy Potatoes with Cornflake Topping

These Instant Pot cheesy potatoes with a crispy cornflake topping are the perfect comfort food side dish. Creamy, cheesy, and topped with a crunchy layer of cornflakes, theyre sure to be a hit at any gathering

Ingredients:

• 6 medium potatoes, peeled and sliced thinly
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup crushed cornflakes
• 2 tablespoons melted butter for topping

Instructions:

In a bowl, mix together shredded cheddar cheese, grated Parmesan cheese, sour cream, milk, melted butter, garlic powder, salt, and pepper

Layer half of the sliced potatoes in the slow cooker

Spread half of the cheese mixture over the potatoes

Repeat with remaining potatoes and cheese mixture

Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender

In a small bowl, mix together crushed cornflakes and melted butter

Sprinkle cornflake mixture over the cooked potatoes

Cover and cook on high for an additional 15-20 minutes, until the topping is golden and crispy

Serve hot and enjoy

Tipsy Teriyaki Barbecue Chicken

Tipsy Teriyaki Barbecue Chicken is a great way to step up your barbecue game. The chicken is marinated in a tasty mix of teriyaki, barbecue, and a hint of bourbon. Just the right amount of grilling to make it juicy and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup teriyaki sauce
• 1/2 cup barbecue sauce
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup bourbon
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons vegetable oil

Instructions:

Brown sugar, bourbon, garlic, ginger, black pepper, and red pepper flakes should all be mixed together in a bowl with a whisk

Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again

Put the bag in the fridge for at least two hours, or overnight for the best results

Warm up the grill over medium-high heat

Take the chicken out of the marinade and throw away the marinade

Brush the chicken with vegetable oil and cook it on the grill for 6 to 8 minutes on each side, or until its fully cooked

During the last few minutes of cooking, baste the chicken with the marinade that you saved

Make sure the chickens internal temperature is at least 165F 74C

Once its done, take it off the grill and let it rest for a few minutes

Enjoy Pair the Tipsy Teriyaki BBQ Chicken with your favorite sides

Watermelon Hibiscus Margarita

A bright and refreshing take on the classic margarita, made by mixing the tastes of watermelon and hibiscus for a delightful drink.

Ingredients:

• 2 oz tequila
• 1 oz triple sec
• 1 oz fresh lime juice
• 1 oz watermelon juice
• 0
• 5 oz hibiscus syrup
• Watermelon wedge, for garnish
• Lime wheel, for garnish
• Hibiscus petals, for garnish
• Ice cubes

Instructions:

Put tequila, triple sec, lime juice, watermelon juice, and hibiscus syrup in a shaker

Put in ice cubes and shake it well

It should be strained into a glass with a salty edge that is full of ice

Put hibiscus petals, a wedge of watermelon, and a lime wheel on top

Serve and have fun

Cannoli Ice Cream

Indulge in the creamy richness of traditional cannoli flavors with this homemade ice cream. Ricotta cheese adds a delightful creaminess, while chocolate chips, pistachios, and candied orange peel bring the classic cannoli taste to each spoonful.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup ricotta cheese
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 cup chopped pistachios
• 1/4 cup chopped candied orange peel

Instructions:

In a mixing bowl, whisk together heavy cream, whole milk, ricotta cheese, powdered sugar, and vanilla extract until well combined

Pour the mixture into an ice cream maker and churn according to the manufacturers instructions until it reaches a soft-serve consistency

During the last few minutes of churning, add in mini chocolate chips, chopped pistachios, and chopped candied orange peel, and continue churning until evenly distributed

Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm

Serve scoops of Cannoli Ice Cream topped with additional chopped pistachios and mini chocolate chips, if desired

Grilled Steak Tacos with Cilantro Chimichurri Sauce

The cilantro chimichurri sauce on these grilled steak tacos makes them taste great. Tacos are delicious when they have soft grilled steak, fresh vegetables, and a tangy chimichurri sauce.

Ingredients:

• 1 pound flank steak
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup fresh cilantro leaves
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• Lime wedges for garnish

Instructions:

Warm up the grill over medium-high heat

Add salt and pepper to the flank steak after rubbing it with 1 tablespoon of olive oil

For medium-rare, grill the steak for four to five minutes on each side, or longer if you like it more done

After taking it off the grill, let it rest for 5 minutes before cutting it into thin slices

Warm the corn tortillas on the grill for about 30 seconds on each side, or until they are warm all the way through, while the steak rests

Cut up the garlic, add it to a blender or food processor along with 1/4 cup of extra virgin olive oil, red pepper flakes, cumin, paprika, oregano, salt, and black pepper

To make the chimichurri sauce, blend everything together until its smooth

Start by putting a slice of steak on each tortilla

Then add slices of red onion, cherry tomato halves, and avocado slices

Spread the cilantro chimichurri sauce on top of each taco, and then add lime wedges on top of each one

Enjoy your Grilled Steak Tacos with Cilantro Chimichurri Sauce right away

Easy Crock Pot Ham

With this Easy Crock Pot Ham, you can make a tasty ham with a sweet and savory glaze without much trouble. This recipe makes it easy to make a juicy, flavorful ham thats great for a holiday feast or any other event.

Ingredients:

• 1 bone-in ham 6-8 pounds
• 1 cup brown sugar
• 1/2 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• 1/4 teaspoon ground cloves

Instructions:

Place the ham in the crock pot with the flat side down

In a bowl, mix brown sugar, Dijon mustard, apple cider vinegar, maple syrup, and ground cloves to create the glaze

Pour the glaze over the ham, making sure to coat it evenly

Cover and cook on low for 4-6 hours or until the ham is fully heated and glazed

Baste the ham with the juices from the crock pot during cooking to keep it moist and flavorful

Once done, remove the ham from the crock pot and let it rest for a few minutes before slicing

Serve the Easy Crock Pot Ham slices with the remaining glaze

Fudgy Paleo Brownies

Indulge in these delicious fudgy brownies that are not only gluten-free, egg-free, and vegan but also paleo-friendly. Theyre made with almond flour and coconut sugar for a healthier twist without compromising on taste

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup cocoa powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips optional

Instructions:

Preheat oven to 350F 175C

In a large bowl, mix almond flour, coconut sugar, cocoa powder, baking soda, and salt

Add melted coconut oil, maple syrup, applesauce, and vanilla extract to the dry ingredients

Stir until well combined

Fold in chocolate chips if using

Pour the batter into a greased 8x8 inch baking pan lined with parchment paper

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out almost clean with a few moist crumbs

Allow brownies to cool completely before slicing into squares

Enjoy your fudgy paleo brownies