Ingredients:

• For the Cookies:


• - 2 1/2 cups all-purpose flour


• - 1 teaspoon baking powder


• - 1/2 teaspoon salt


• - 1 cup unsalted butter, softened


• - 1 cup granulated sugar


• - 1 large egg


• - 2 teaspoons vanilla extract


• - Assorted gel food coloring


• For the Piped Frosting:


• - 3 cups powdered sugar


• - 1/2 cup unsalted butter, softened


• - 2 tablespoons whole milk


• - 1 teaspoon vanilla extract


• - Assorted gel food coloring

Instructions:

To make the cookies, mix the flour, baking powder, and salt in a medium-sized bowl using a whisk

Also, put the softened butter and sugar in a different large bowl and beat them together until they are smooth

Mix the egg and vanilla extract into the butter mixture, then beat it in well

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Split the dough into several pieces, and then use gel food coloring to color each one as desired

Place the colored dough pieces in plastic wrap and put them in the fridge for at least an hour

Warm the oven up to 350F 175C and put parchment paper on baking sheets

On a floured surface, roll out each color of dough piece to about 1/4-inch thickness

Cut out shapes with cookie cutters and put them on the baking sheets that have been prepared

For 8 to 10 minutes, or until the edges are just beginning to turn golden

Cool for a few minutes on the baking sheets, then move to a wire rack to cool all the way through

To make the piped frosting, soften the butter and beat it in a bowl until it is smooth and creamy

Add the milk, vanilla extract, and powdered sugar one cup at a time

Mix the frosting well and until it is smooth

Put the frosting into different bowls and color each one with gel food coloring if you want to

Put some of each color of frosting into a piping bag that has a decorating tip on it

Once the cookies are completely cool, use a decorating bag to pipe the colored frosting onto them in any way you like

Let the frosting that you piped set before you serve the cookies or package them

Keep the cookies fresh by putting them in a container that won't let air in

Have fun with your tasty and tastefully decorated Pretty Pastel Christmas Cookies!

Ingredients:

• 2 cups mixed greens


• 1 cup corn kernels


• 1 cup black beans, drained and rinsed


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, finely chopped


• 1/4 cup cilantro, chopped


• 1/4 cup cotija cheese, crumbled


• 1/4 cup tortilla strips


• 1 avocado, sliced


• 1/4 cup sour cream


• 1/4 cup mayonnaise


• 2 cloves garlic, minced


• 1 lime, juiced


• 1 tsp chili powder


• Salt and pepper to taste

Instructions:

Put the black beans, corn, cherry tomatoes, red onion, cilantro, cotija cheese, and tortilla strips in a large bowl

Also add the mixed greens

To make the dressing, mix the sour cream, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper in a different bowl

Pour the dressing over the salad and toss it around to cover everything

Add avocado slices to the salad and serve right away

Hey, My Soul! Enjoy your Southwestern Side Salad with Garlic!

Ingredients:

• 4 ripe tomatoes


• 1/2 cup fresh basil leaves


• 8 oz fresh mozzarella cheese


• 2 tbsp extra-virgin olive oil


• 2 tbsp balsamic vinegar


• Salt and pepper to taste

Instructions:

Slice the tomatoes and mozzarella cheese into 1/4-inch thick rounds

Arrange the tomato and mozzarella slices on a serving platter, alternating them with fresh basil leaves

Drizzle extra-virgin olive oil and balsamic vinegar over the salad

Season with salt and pepper to taste

Serve immediately and enjoy!

Ingredients:

• 1 cup quinoa, rinsed and drained


• 1 15 oz can black beans, drained and rinsed


• 1 cup frozen corn kernels


• 1 15 oz can diced tomatoes, drained


• 1 cup enchilada sauce


• 1 cup vegetable broth


• 1 teaspoon cumin


• 1 teaspoon chili powder


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1 cup shredded Mexican blend cheese


• Optional toppings: avocado, cilantro, lime wedges, sour cream

Instructions:

In a slow cooker, combine quinoa, black beans, corn, diced tomatoes, enchilada sauce, vegetable broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper

Stir to combine

Cover and cook on high for 2-3 hours or low for 4-6 hours, or until quinoa is cooked and liquid is absorbed

Sprinkle shredded cheese over the top of the quinoa mixture during the last 30 minutes of cooking

Once done, serve hot with optional toppings like avocado, cilantro, lime wedges, and sour cream

Ingredients:

• 1 lb ground chicken


• 1/2 cup blue cheese crumbles


• 4 slices of bacon, cooked and crumbled


• 1/4 cup breadcrumbs


• 1/4 cup finely chopped red onion


• 1/4 cup chopped fresh parsley


• 1/2 tsp salt


• 1/4 tsp black pepper


• 4 hamburger buns


• Lettuce leaves, tomato slices, and condiments for serving

Instructions:

In a mixing bowl, combine ground chicken, blue cheese crumbles, crumbled bacon, breadcrumbs, chopped red onion, chopped parsley, salt, and black pepper

Mix the ingredients until well combined, and then divide the mixture into 4 equal portions

Shape each portion into a patty, ensuring they are evenly sized and about 1/2 inch thick

Preheat your grill or stovetop pan over medium-high heat and lightly oil the cooking surface to prevent sticking

Cook the chicken burgers for about 5-6 minutes per side, or until they are cooked through and have nice grill marks

Make sure the internal temperature reaches 165F 74C

During the last couple of minutes of cooking, toast the hamburger buns on the grill or in a toaster until they are lightly browned

Assemble your burgers by placing lettuce leaves and tomato slices on the bottom half of each bun

Add a cooked chicken burger on top, and top with your choice of condiments

Finally, place the top half of the bun over the condiments to complete your Blue Cheese and Bacon Chicken Burger

Serve immediately and enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup cocoa powder


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/2 cup vegan butter, softened


• 3/4 cup granulated sugar


• 2 tablespoons almond milk


• 1 teaspoon vanilla extract


• 1/2 teaspoon peppermint extract


• 8 oz vegan dark chocolate, chopped


• 1/2 teaspoon coconut oil


• 1/4 teaspoon peppermint extract


• Crushed candy canes optional, for garnish

Instructions:

Preheat oven to 350F 175C

Line baking sheets with parchment paper

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt

In a large mixing bowl, cream together vegan butter and sugar until light and fluffy

Add almond milk, vanilla extract, and peppermint extract to the creamed mixture and mix until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Roll the dough into a log, about 2 inches in diameter

Wrap in plastic wrap and refrigerate for at least 30 minutes

Slice the chilled dough into thin rounds and place them onto the prepared baking sheets

Bake for 10-12 minutes, or until the cookies are set

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

In a microwave-safe bowl, melt the chopped dark chocolate and coconut oil in 30-second intervals, stirring until smooth

Stir in the peppermint extract

Dip each cooled cookie into the melted chocolate, coating it completely

Place the cookies back on the parchment-lined baking sheets and sprinkle with crushed candy canes if desired

Refrigerate the cookies until the chocolate has set, about 30 minutes

Ingredients:

• 4 slices of bread


• 4 eggs


• 4 slices of cooked bacon


• 4 slices of cheddar cheese


• Butter for frying


• Maple syrup optional

Instructions:

Whisk the eggs in a shallow bowl until they are well mixed

Put the pan on medium heat and add the butter

Coat both sides of each piece of bread with the beaten eggs

Put the bread slices that have been dipped into the oil and cook for about two to three minutes on each side, until both sides are golden brown

Take the French toast out of the pan and set it aside when it's done

Cook the bacon slices until they are crispy in the same pan

Put a slice of cheddar cheese on top of a piece of French toast, then a slice of bacon, and finally another slice of French toast on top of that

Do it again with the rest of the ingredients to make more sandwiches

You can add extra sweetness by drizzling some maple syrup over the sandwiches after they are put together

Enjoy while still warm!

Ingredients:

• 500g white fish fillets, skin removed


• 1 cup breadcrumbs


• 2 eggs


• 2 tablespoons mayonnaise


• 1 tablespoon Dijon mustard


• 1 teaspoon Worcestershire sauce


• 1 teaspoon lemon zest


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 4 burger buns, toasted


• Lettuce leaves


• Sliced tomatoes


• Sliced red onion


• Pickles

Instructions:

In a food processor, pulse the fish fillets until finely chopped

Transfer the chopped fish to a bowl and add breadcrumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, paprika, salt, and pepper

Mix until well combined

Divide the mixture into 4 portions and shape each into a patty

Heat a grill or skillet over medium heat

Cook the fish patties for 3-4 minutes on each side, or until golden brown and cooked through

Assemble the burgers by placing a fish patty on the bottom half of each toasted bun

Top with lettuce, tomato slices, red onion slices, and pickles

Cover with the top half of the bun

Serve immediately and enjoy!