Ingredients:

• 4 cups fresh green beans, trimmed


• 1 gallon water


• 1/4 cup salt

Instructions:

Bring a large pot of water to a boil

Blanch the green beans in the boiling water for 2-3 minutes, until they are bright green and slightly tender

Prepare an ice bath by filling a large bowl with ice and water

Transfer the blanched green beans to the ice bath to cool rapidly and stop the cooking process

Once cooled, drain the green beans thoroughly

Spread the green beans on a baking sheet in a single layer to prevent them from sticking together

Place the baking sheet in the freezer and freeze the green beans for 2 hours or until they are solid

Transfer the frozen green beans to airtight freezer bags, remove excess air, and seal tightly

Label the bags with the date and store them in the freezer

Frozen green beans can be stored for up to 12 months

Ingredients:

• 1 lb penne pasta


• 1 lb Italian sausage, casings removed


• 1 cup canned pumpkin puree


• 2 cups heavy cream


• 1 cup grated Parmesan cheese


• 1/2 teaspoon nutmeg


• Salt and pepper to taste


• Fresh parsley, chopped, for garnish

Instructions:

Cook penne pasta according to package instructions until al dente

Drain and set aside

In a large skillet, cook Italian sausage over medium heat until browned and cooked through

Break it up into small pieces as it cooks

Add pumpkin puree to the skillet with the cooked sausage, stirring until well combined

Pour in heavy cream and stir to incorporate

Let the mixture simmer gently for a few minutes

Add grated Parmesan cheese and nutmeg, stirring until the sauce is smooth and creamy

Season with salt and pepper to taste

Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the sauce

Garnish with fresh chopped parsley before serving

Serve hot and enjoy!

Ingredients:

• 1 and 1/2 cups all-purpose flour


• 1 and 1/2 tsp baking powder


• 1/4 tsp baking soda


• 1/4 tsp salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1 tsp vanilla extract


• 1/2 cup buttermilk


• Green food coloring


• 12 cupcake liners


• 1 batch of your favorite frosting cream cheese or buttercream


• Red and yellow food coloring


• Black decorating gel

Instructions:

Ingredients:

• 1 cup unsalted butter, cold and cubed


• 8 oz cream cheese, cold and cubed


• 2 cups all-purpose flour


• 1/4 teaspoon salt


• 1/2 cup granulated sugar


• 1 teaspoon vanilla extract


• 1/2 cup white chocolate chips


• 1/2 cup dried apricots, finely chopped


• 1/4 cup chopped walnuts


• 1/4 cup powdered sugar for dusting

Instructions:

Put the cold cream cheese, cold butter, all-purpose flour, and salt in a food processor

Pulse the mixture until a dough forms

The dough should be divided into four equal portions

Each portion should be shaped like a disk, covered with plastic wrap, and chilled for at least an hour

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Roll out one disk of dough to make a circle that is 1/8 inch thick on a surface dusted with flour

Evenly cover the dough circle with 2 tablespoons of granulated sugar and 1/4 teaspoon of vanilla extract

Over the sugar and vanilla, scatter 1 tablespoon of chopped walnuts, 2 tablespoons of chopped dried apricots, and 2 tablespoons of white chocolate chips

Cut the circle of dough into eight pizza-style triangle wedges

Roll up each wedge, beginning at the wider end, to create a cookie with a crescent shape

Put them on the baking sheet that has been prepared

Proceed with the remaining portions of dough and filling mixture

The rugelach cookies should be baked for 20 to 25 minutes, or until golden brown

Before serving, allow the cookies to cool on a wire rack for a few minutes and then dust them with powdered sugar

Savor your mouthwatering Rugelach Cookies with White Chocolate and Apricots!

Ingredients:

• 1 ripe banana, mashed


• 1 cup buckwheat flour


• 1 tablespoon ground flaxseed


• 1 teaspoon baking powder


• 1/2 teaspoon cinnamon


• 1 cup almond milk


• 1 tablespoon maple syrup


• 1 teaspoon vanilla extract


• Cooking spray or oil for greasing waffle iron

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

In a large bowl, combine mashed banana, buckwheat flour, ground flaxseed, baking powder, and cinnamon

Add almond milk, maple syrup, and vanilla extract to the dry ingredients and mix until smooth

Lightly grease the preheated waffle iron with cooking spray or oil

Pour the batter onto the waffle iron and cook according to the manufacturer's instructions, usually for about 3-5 minutes or until golden brown and crisp

Repeat with the remaining batter

Serve the waffles warm with your favorite toppings such as fresh fruit, maple syrup, or vegan whipped cream

Ingredients:

• 1 cup ricotta cheese


• 1 egg


• 1/2 cup grated Parmesan cheese


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1 cup all-purpose flour


• Marinara sauce for serving


• Fresh basil leaves for garnish


• Grated Parmesan cheese for garnish

Instructions:

Put ricotta cheese, egg, grated Parmesan cheese, salt, and black pepper in a bowl and mix them together

Add the all-purpose flour slowly and mix it in until a soft dough forms

Roll the dough into ropes about 1/2 inch wide on a floured surface

Cut the ropes into pieces that are about half an inch long

Make a ball out of each piece and then press down on the middle with your thumb to make a small dimple

As the water boils, add salt to a large pot

The dunderi should be put into the boiling water and cooked until they float to the top

This should take about two to three minutes

With a slotted spoon, take the cooked dunderi out of the pan and place it on serving plates

Serve hot with marinara sauce and grated Parmesan cheese and fresh basil leaves on top

Ingredients:

• 4 ears of corn, husked


• 1/4 cup unsalted butter, melted


• 3 cloves garlic, minced


• 1/4 cup grated Parmesan cheese


• 1 tablespoon fresh parsley, chopped


• Salt and black pepper to taste

Instructions:

Warm up the grill over medium-high heat

Melt some butter and chop up some garlic

Put the two together in a small bowl and mix them together

Spread the garlic butter mixture out evenly on the corn by brushing it on

Put the corn on a grill that has already been heated up

Cook for 10 to 12 minutes, turning it over every so often, until it is soft and has grill marks

Place the corn on the grill for the last two to three minutes

Add the Parmesan cheese and let it melt and turn a light brown color

Take the corn off the grill and put it on a platter to serve

Add chopped parsley to the grilled corn and season with black pepper and salt to taste

Serve the tasty Parmesan Garlic Grilled Corn right away and enjoy it!

Ingredients:

• 1 cup spinach leaves


• 1/2 cup kale leaves


• 1/2 cup Swiss chard


• 1/2 cup cucumber


• 1/2 cup celery


• 1/2 banana


• 1/2 cup pineapple chunks


• 1/2 cup almond milk


• 1 tablespoon honey


• Ice cubes optional

Instructions:

Make sure to wash the Swiss chard, spinach, and kale really well

The cucumber and celery should be cut up into little chunks

Using a blender, blend everything together, starting with the greens

Mix until it's creamy and smooth

You can add ice cubes to make it colder

If you want to make the smoothie sweeter, you can add more honey

Blend again for a short time to add any more honey

Get a glass and enjoy the smoothie!

Ingredients:

• 1 shot of espresso


• Freshly roasted coffee beans

Instructions:

Grind the coffee beans to a fine consistency

Use an espresso machine to brew a single shot of espresso

Serve immediately in a pre-warmed espresso cup

Ingredients:

• 1 pizza dough


• 1/2 cup cranberry sauce


• 1 1/2 cups shredded turkey


• 6 oz Brie cheese, thinly sliced


• 1/4 cup chopped fresh parsley


• 1/4 cup chopped walnuts


• Salt and pepper to taste

Instructions:

Preheat your oven to 450F 230C

Roll out the pizza dough into your desired shape and thickness on a floured surface

Transfer the dough to a pizza stone or baking sheet

Spread the cranberry sauce evenly over the pizza dough

Evenly distribute the shredded turkey and Brie cheese slices over the cranberry sauce

Season with salt and pepper to taste

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned

Remove the pizza from the oven and sprinkle with chopped parsley and walnuts

Let it cool for a few minutes before slicing

Serve and enjoy!