Vegan Christmas Cookies with Pistachio and Cranberries

Vegan Christmas Cookies studded with pistachios and cranberries may be transformed into festive raspberry linzer cookies! They are extremely easy to make and only require common pantry items.

All of these lovely holiday cookies are ideal for delighting in at home, having with friends and family, or giving as a homemade present.

 

Ingredients Cookies

2 ½ cups all-purpose plain flour, or white spelt flour, plus more for dusting

¾ cup vegan butter or refined coconut oil, chilled

¾ cup powdered sugar icing sugar

¼ cup pistachios, chopped

¼ cup dried cranberries, chopped

Pinch of salt

¼ cup raspberry jam, or jam of choice

 

Directions

For creating the cookie dough, comply with these steps:

Combine the flour, butter, and powdered sugar in a food processor or large mixing bowl. Mix till all of the ingredients are combined. If the mixture appears excessively dry, add from one to three tablespoons of water.

Mix in the pistachios and cranberries till just combined with the cookie dough. If your dough is too soft, place it in a sealed container and chill it in the refrigerator for an hour or in the freezer for twenty minutes till firm.

To make the pistachio cranberry cookies, comply with these steps:

Set the oven to (350 degrees Fahrenheit).

 

Roll out the cookie dough on a surface that is lightly floured to a thickness of fourteen inches. Cut shapes out of the dough with a cookie cutter. Place each cookie on a lined baking sheet, leaving a little space among each one. For transferring them, you might want to use a flat spatula. Retrieve the leftover dough, roll it out, and cut additional shapes from it. Carry out till you run out of dough.

Decorating and baking the cookies:

Cook the cookies for ten minutes at 350°F. The time will depend on the size of your cookies and the temperature of the oven you have. Whenever the edges of the cookies appear to be slightly golden brown, they are done. permit the cookies to cool completely on the baking sheet. If you want to spread jam on half of the cookies, sandwich these individuals with the remaining cookies.

For up to a week, store the cookies in an airtight container at room temperature or in your refrigerator.

Jiffy Corn Pudding

  

Jiffy corn pudding is a buttery, moist, delicious, and simple recipe that is perfect for any holiday or dinner gathering.

 

Ingredients

1 egg

14 oz. creamed corn

14 oz. whole kernel corn drained

1 cup sour cream

1 box of Jiffy Corn Muffin Mix

1/2 cup butter, melted

 

Instructions

Set the oven to 350°F and lightly grease an 8" x 8" baking dish.

In a medium-sized mixing bowl, gently beat the egg.

Add the creamed corn to the bowl next.

Transfer the liquid from the can of whole kernel corn into the bowl and add the corn.

After that, stir in the sour cream thoroughly.

Mix in the Jiffy Corn Muffin Mix until well combined.

Put the melted butter into the baking dish, followed by the Jiffy mixture.

Cook for a full hour before serving.

HALLOWEEN PARTY MIX

 

A fun idea for Halloween!

 

INGREDIENTS

1(11 ounce) package pretzels

1(10 1/2 ounce) package of miniature peanut butter filled butter flavor crackers

1cup dry roasted peanuts

1cup sugar

1⁄2 cup butter or 1/2 cup margarine

1⁄2cup light corn syrup

2teaspoons vanilla extract

1 teaspoon baking soda

1(10 ounce) package M&M's

1(18 1/2 ounce) package candy corn

 

Combine the first three ingredients in a large mixing bowl.

Combine sugar, butter, and corn syrup in a large saucepan.

Set up to a boil over medium heat and continue to cook for five minutes.

 

Take away from the heat and mix in the vanilla extract and baking soda.

 

Add over the pretzel combination and toss to coat.

Place into a 15x10-inch greased baking pan.

Cook for forty-five minutes at 250°F, mixing once every ten minutes.

Split apart while still warm.

 

Allow to cool completely.

 

Mix in M&M's as well as candy corn.

 

Keep in an airtight container.

Sweet Potato Crème Brûlée

  

Sweet potato adds a twist to luscious cream and egg custard with a burnt sugar crust in this twist on a classic French dessert. Serve after a meal or on special occasions.

 

1 large sweet potato, baked, peeled and mashed (1 1/4 cups)

¼ cup packed light brown sugar

1 tablespoon fresh lemon juice

2 cups whipping cream

¾ cup granulated sugar

7 egg yolks, slightly beaten

3 teaspoons vanilla

1/3 cup packed light brown sugar

 

Preheat the oven to 325°F. Grease a 10-inch quiche dish. In a medium mixing bowl, combine the mashed sweet potatoes, a quarter-cup of brown sugar, and the lemon juice. Fill a quiche dish halfway with the mixture. In a 2-quart saucepan, combine whipping cream, granulated sugar, egg yolks, and vanilla extract. Cook for about 15 minutes, stirring frequently, over medium-low heat, until hot (do not boil). Pour on top of the sweet potato mixture. Place the dish in the shallow pan. Preheat the oven to 350°F. Fill the pan three-quarters of an inch deep with boiling water. Bake for a full hour or until a knife inserted into the center comes out nearly clean. Remove the dish from the water with care. Allow to cool on a cooling rack. Refrigerate for at least 8 hours, covered. Set the oven to broil.  Sprinkle a third of a cup of brown sugar over the custard and place in a 15x10x1-inch baking dish. Broil for three to five minutes, or until sugar is melted, with the top four to six inches away from the heat. Allow to stand for five minutes before serving.

Indian lentil and egg curry

 

 This Indian vegetarian curry is ready in just forty minutes and packed with lentils, spinach, and creamy eggs. Mop up all the wonderful tastes with the roti. A yummy meal to switch up any night for dinner.

 

2 tbsp vegetable oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 piece fresh ginger, peeled, finely grated

10 fresh curry leaves

2 tsp ground cumin

1 tsp ground coriander

can diced tomatoes

3/4 cup Massel vegetable liquid stock

can brown lentils, drained, rinsed

baby spinach

4 hard-boiled eggs, halved

 

Warm roti bread, to serve

Natural yoghurt, to serve

 

Coconut sambal

1/2 cup shredded coconut

1 long red chilli, finely chopped

1/3 cup chopped fresh coriander leaves

1 tbsp lemon juice

In a large saucepan, heat the oil over medium-high heat. Add the onion. Cook, stirring occasionally, for three to four minutes, or until softened. Mix in the garlic, ginger, and curry leaves. One minute in the microwave. Mix in the cumin and ground coriander. Mixing constantly, for one minute, till it's fragrant.

To the pan, add the tomatoes, stock, and lentils. Bring the water to a boil. Reduce the heat. Simmer for twelve to fifteen minutes, uncovered, till the curry becomes thicker slightly. Mix in the spinach. Cook while stirring constantly, for one minute, until the spinach is wilted. Season with salt and pepper to taste. Hard-boiled eggs are optional. Simmer for a minute and a half or till thoroughly heated.

In the meantime, make the Coconut sambal: in a small container, incorporate the coconut, chili, fresh coriander, as well as lemon juice.

 

Toss the curry with the coconut sambal. Serve alongside roti bread and yogurt.

One Pot Chicken and Vegetables

 

Healthy Chicken Along with Vegetable Skillet The following 20-minute one-pot chicken breast recipe using vegetables will impress your family with its amazing flavor! This is super simple to put together and an excellent means to use up any leftover summer produce you might have in the refrigerator. The following chicken breast recipe alongside vegetables is an excellent low-carb option that also works outstanding for meal prep. You can use the following veggies, or use whatever you have on hand.

 

INGREDIENTS

1 lb skinless, boneless chicken breast, cut into 1-inch pieces

2 zucchini, sliced

2 red bell peppers, chopped into chunks

1 broccoli crown, into florets

1/2 onion, sliced

1/4 teaspoon salt and pepper

2 tablespoons olive oil

2 tablespoons Cajun seasoning

1/4 cup low-sodium chicken broth

1 tablespoon fresh chopped parsley, for garnish

1/2 teaspoon red chili pepper flakes

 

Season the chicken breast cubes in a big mixing bowl with salt and pepper. Toss in a tablespoon of olive oil and cajun seasoning till completely coated.

 

 Heat a tablespoon of olive oil in a large skillet over medium heat. Cook for five to seven minutes till the coated chicken bites are cooked throughout. Transfer to a plate and set aside. Stir fry the onion for two minutes in the same skillet, then add the broccoli, zucchini, and bell pepper. Cook on medium till the vegetables are crisp-tender and seasoned with Cajun seasoning.

 

 Deglaze in chicken stock, then return the cooked chicken bites to the skillet and combine well. If desired, garnish with red chili pepper flakes and fresh parsley before serving the chicken bites and vegetables.

 

 

 

Lemon-Pepper Linguine with Squash

  

This simple vegetarian pasta recipe is boosted by thinly sliced zucchini and summer squash. The secret to a quick, silky no-cook pasta sauce is to save a bit of the starchy pasta-cooking water to toss with grated cheese, herbs, and bright lemon at the end.

 

Ingredients

1 pound whole-wheat spaghetti

3 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 ½ tablespoons black peppercorns

1 pound thin zucchini, trimmed and very thinly sliced lengthwise

8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise

1 teaspoon kosher salt

1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped

½ cup finely grated Manchego cheese, plus more for serving

2 tablespoons lemon zest

3 tablespoons lemon juice

 

Over high heat, bring a large pot of water to a boil. Cook the spaghetti for two minutes less than the package directions. Drain and set aside three-quarters of a cup of the cooking water. Put the pasta back in the pot.

In the meantime, heat the oil and butter in a large skillet over medium-high heat. Cook, stirring constantly, until the pepper is fragrant, about thirty seconds. Mix in the zucchini, squash, and salt. Cook, mixing lightly occasionally, for three to four minutes, or until just softened. Place the zucchini and squash in the same pot as the pasta. Combine the pasta water, herbs, cheese, lemon zest, and juice in a mixing bowl. To combine, gently stir everything together. Serve with additional cheese

Everything Chicken Cutlets

 

Everything bagel seasoning is one of the ingredients in the breadcrumb coating for the chicken in this recipe. The spice mixture has a unique taste and is made up of black and white sesame seeds, dried garlic and onion, sea salt, and poppy seeds. Everyone will enjoy this dish.

 

Chicken:

4 chicken cutlets

salt and freshly ground black pepper

1/2 cup all-purpose flour

1/4 cup milk

2 large eggs, beaten

1 1/4 cups panko breadcrumbs

3 tablespoons everything bagel seasoning

3 tablespoons salted butter

3 tablespoons olive oil

 

Easy Lemon Dressing:

1/2 cup olive oil

1 tablespoon Dijon mustard

2 teaspoons honey

2 lemons, juiced

salt and freshly ground black pepper

Salad:

4 cups mixed greens

1 cup halved cherry tomatoes

2 lemons, halved or sliced, for garnish

 

Heat a large skillet over medium heat for the chicken.

Season the chicken with a quarter of a teaspoon of pepper and half a teaspoon of salt. Fill a shallow dish halfway with flour. In a separate bowl, mix the milk and eggs. In a third bowl, combine the panko and everything bagel seasoning. Bread the chicken by dredging all cutlets in flour and shaking off excessive amounts. Dip into the egg wash, and subsequently into the seasoned panko.

To the skillet, add the butter and oil. When the butter has melted, add the chicken and cook for four to five minutes on each side, until it's golden and crisp. Transfer to a rack to cool. While the chicken is cooking, combine the olive oil, mustard, honey, lemon juice, and salt and pepper according to taste in a mason jar and shake to incorporate.

To make the salad: Toss the mixed greens in a bowl with the dressing. Arrange the greens on a platter, top with the chicken, and garnish with the tomatoes and lemons. stack the chicken on top of the undressed greens, sprinkle with some of the dressing, and garnish with the tomatoes and lemons.

Panda Cookies

 What a fun cookie to make with the kids. Not only cute, but so yummy!

 

Ingredients

2 tablespoons unsweetened Cocoa Powder

2 1/2 cups all-purpose flour

1/8 teaspoon salt

1 cup unsalted butter, room temperature

3/4 cup granulated white sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons orange zest

 

Cream together the butter and sugar until fluffy and light in texture.

Blend in the egg, vanilla extract, and orange zest.

Gradually incorporate the salt and flour. Divide the dough in half. Combine two table spoons of cocoa powder into half of the cookie dough. Refrigerate for an hour while wrapped in plastic wrap. Set the oven to 350°F. On a lightly floured surface, roll out portions of your cookie dough. Cut out your various shaped pandas and layer them on top of one another. Bake for ten to twelve minutes, till it's very lightly browned. If you overbake them, the white portions of the cookies will turn brown. permit to cool before moving to a cooling rack.

Crispy Roast Potatoes

  

The most flavorful crispy roast potatoes you'll ever make. And they happen to be gluten-free and vegan as well.

 

Ingredients

Kosher salt

1/2 teaspoon baking soda

4 pounds  russet peeled and cut into quarters

5 tablespoons extra-virgin olive oil

Fresh rosemary leaves, finely chopped

3 medium cloves garlic, minced

Freshly ground black pepper

fresh parsley leaves, minced

 

Preheat the oven to 450°F with the rack in the center position. In a large pot, bring 2 quarts of water to a boil over high heat. Stir in two tablespoons of kosher salt, baking soda, and potatoes. Bring back to a boil, minimize to a simmer, and cook till a knife pushed into a potato chunk meets little resistance, about ten minutes after returning to a boil. In the meantime, in a small saucepan, heat olive oil, rosemary, garlic, and a few grinds of black pepper over medium heat. Cook while stirring and moving the pan continually, for three minutes at a time or until garlic begins to turn golden. Pour the oil through a fine-mesh strainer set in a large bowl right away. Separately reserve the mixture. Whenever the potatoes are done, empty them carefully and leave them in the pot for thirty seconds to enable the excess moisture to evaporate. Move to a bowl with the infused oil, season with salt and pepper according to preference, and mix to coat, shaking the bowl somewhat, till a thick layer of mashed potato-like paste has formed on the potato chunks. Place the potatoes on a large baking sheet and space them out evenly. Place in the oven for twenty minutes at a time without moving. Gently shake the pan and turn the potatoes to release any stuck potatoes. Keep roasting till potatoes are deep brown and crisp throughout, approximately thirty to forty minutes longer, rotating and shaking several times throughout cooking. Add the potatoes, garlic/rosemary mixture, and minced parsley to a large mixing bowl. Mix to coat, then season with additional salt and pepper to taste. Serve

Chicken in White Wine Sauce

  

Seasoned chicken breast is coated in a delicious white wine sauce with an addition of cream and Parmesan cheese. Lemon juice, freshly compressed, includes an excellent fresh finish.

 

Ingredients

2 large boneless skinless chicken breasts

2 teaspoons Italian seasoning

Salt/pepper

1/3 cup flour

2 tablespoons olive oil

1 cup dry white wine

3 tablespoons butter

4 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 cup chicken broth

2 tablespoons cornstarch

¼ cup heavy cream

1/3 cup Parmesan cheese, freshly grated

2 tablespoons fresh lemon juice

Fresh Parsley, to garnish

 

Sauce Seasonings

1 teaspoon each: dried parsley, mustard powder

½ teaspoon each: dried oregano, dried basil

 

To make two or three thinner slices, cut the chicken in half lengthwise. Pound it to 12 inches thick in a gallon freezer bag with the textured side of a meat mallet. Allow to dry completely.

Season with Italian seasoning, salt, and pepper on both sides. Dip in flour, then tap off excessive amounts.

In a large skillet over medium-high heat, heat the olive oil. Cook the chicken in batches for 4-5 minutes per side, or until a golden crust forms. Put aside, leaving the brown remains in the pan. Turn off the heat add the wine, and return to medium heat. To add flavor to the sauce, use a silicone spatula to scrape the bottom and sides of the pan.

Allow it to carefully bubble for ten minutes, or until it has been reduced by half. Cook for a minute after adding the butter and garlic. Combine the Worcestershire sauce, chicken broth, and seasonings in a mixing bowl. Bring the sauce to a simmer.

If you want a thicker consistency, mix two tablespoons of cornstarch with two tbsp cold water till it's completely consistent. Stir it slowly into the heated sauce. Lower the heat to low and gradually pour in the heavy cream, mixing constantly. Incorporate the Parmesan cheese.

Return the chicken to the pan and spoon the sauce over it. Allow it to simmer for 5 minutes, partially covered. Take the pan off the heat.

Incorporate the fresh lemon juice into the sauce.

Skillet Cookie

  

The following skillet cookie recipe is an easy dessert that comes together swiftly for an after-dinner treat! Serve with vanilla ice cream for a delicious homemade dessert that the whole family will enjoy!

 

Ingredients

1/3 c Butter melted

1 1/4 c brown sugar

2 Eggs

1 1/4 c flour

1 1/4 tsp baking powder

1/4 tsp Salt

3/4 c chocolate chips

 

Set the the oven to 350°F.

In a large mixing bowl, combine the butter, sugar, and eggs.

Mix in the flour, baking powder, and salt until well combined.

Stir in the chocolate chips.

Pour batter into a lightly greased skillet.

Bake twenty-five minutes or until the edges are golden brown.

Let the pan to cool slightly before slicing.

Chaka's MMM Sauce review

Today I get to cook with Chaka’s MMM sauce, a sauce shipped throughout the country. This delicious sauce was created from a family recipe in a California kitchen way back in 1989.

It was a recipe for family and friends that everyone can now enjoy in their own kitchen.

The first bottle was Chaka’s MMM sauce, which is fantastic in many recipes or just used as a condiment. Every product is made with the best ingredients and is very versatile.

The best part is everyone on any diet can enjoy them. They are sugar-free, fat-free, and dairy-free as well.

Chaka’s MMM sauce is becoming a number-one seller in Northern California, however, it's still growing.

Chaka’s sauce comes from the family roots embedded in Guam. The name is an old Chamorro clan name.

Now let me share my day cooking with, Chaka’s products.

First up was a BBQ breakfast sandwich, made with sausage and cheese on homemade rolls., and CHAKA'S MARINADE SAUCE Original - SUGAR-FREE – ALL NATURAL. It is a marinade sauce but is the same thickness as a BBQ sauce, and the taste is over the moon. This sauce as a marinade is perfect, adding a burst of flavor. It can be used from fish to chicken. But today for breakfast I used it just as if it were BBQ sauce and the outcome was fantastic.

I used the Chaka’s marinade sauce for lunch as well and made some pulled BBQ beef. It made the beef so flavorful and tender. With each bite, you tasted the fine ingredients that made up the marinade sauce. Again this is a very versatile sauce. You can if you wish to use it as it says, marinade, or or leave it with your other condiments. Everyone who tasted it enjoyed it. And no matter what health issues or diet you own, you can use the sauce.

Dinner began with an appetizer using Chaka’s all-natural hot sauce. Mild, Sugar-Free, Low-Carb Spicy Sauce for Eggs, Bacon, Pizza, and Pasta. A hot sauce that you want to leave out for everyone to enjoy. It’s a hot sauce with just the perfect kick to it. Not only a hot sauce but a flavor enhancer too. The Chaka’s hot sauce is mouth-watering and has no sour taste to its profile at all. And the best part it is keto and carb-free.

For the next dish, I used Chaka’sMMM zesty sauce on some pork belly. It just made them finger-licking good. Again this is a marinade sauce, but can be used like a BBQ sauce. I coated the pork belly and it was out of this world. You can grill, BBQ, bake, and even stir-fry foods using Chaka’s MMM sauce.

The main course was ribs, using Chaka’s zesty marinade again. We fully enjoyed enhancing the flavor of the ribs, and how finger-licking good the marinade made them.

Take a look on Chaka’swebsite, or even on Amazon, and grab some products.

www.chakasmmm.com

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of products/products.

 

Vegetable Stir Fry

  

This colorful vegetable stir fry is made with a sweet and savory honey garlic sauce. A light, fresh, and delicious side dish or main course! For a complete meal, serve your veggie stir-fry over rice.

 

FOR THE STIR FRY

1 tablespoon vegetable oil

1/2 cup carrots peeled and sliced

1 cup mushrooms sliced

1 cup broccoli florets

3/4 cup bell peppers sliced

1 cup snow peas trimmed

1/2 cup water chestnuts drained and sliced

3/4 cup baby corn drained and sliced

2 teaspoons garlic minced

1 teaspoon ginger minced

Salt and pepper to taste

 

FOR THE SAUCE

1/4 cup vegetable broth can also use chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

2 teaspoons cornstarch

 

In a large skillet over medium-high heat, heat the oil. Cook for four to six minutes, till the carrots and mushrooms are soft.

 

To the pan, add the broccoli, bell peppers, snow peas, water chestnuts, baby corn, and two tablespoons of water.

 

Prepare for another three to five minutes, or until the vegetables are soft and the water has mostly evaporated.

 

Cook for thirty seconds after adding the garlic and ginger. Dress the vegetables to taste with salt and pepper.

 

In a mixing bowl, combine the vegetable broth, soy sauce, and honey.

Prepare for thirty seconds after pouring the soy sauce mixture over the vegetables.

Combine the cornstarch and one tablespoon of cold water in a small container.

 

Bring to a boil, then add the cornstarch and cook for 1 minute, or until the sauce begins to thicken.

 

Serve right away.

Lemon Butter Sauce for Fish

 

 This Lemon Butter Sauce for Fish is incredible - just three minutes, 2 ingredients, and restaurant quality.

 

Ingredients

LEMON BUTTER SAUCE:

4 tbsp unsalted butter, cut into pieces

1 tbsp fresh lemon juice

Salt and finely ground pepper

 

CRISPY PAN FRIED FISH:

2 x thin white fish fillets skinless boneless

Salt and pepper

2 tbsp white flour

2 tbsp oil

 

SERVING:

Lemon wedges

Finely chopped parsley

 

In a light-colored saucepan or small skillet over medium heat, melt the butter.

Melt the butter and leave it on the stove, mixing/stirring occasionally. Take away from the heat as soon as the butter transforms golden brown and smells nutty, approximately three minutes, and pour into a small container. Add lemon juice, salt, and pepper to taste. After it has cooled slightly, stir it and taste it. To taste, adjust the lemon and salt.

put aside for twenty to thirty minutes; it will remain pourable.

 

FRIED FISH IN A PAN:

Using paper towels, pat the fish dry. Season with salt and pepper, then flour. Flour should be spread with your fingers. Continue on the other side. Gently shake off any extra flour, smacking between your hands if required. In a nonstick skillet, heat the oil over high heat. Add the fish when the oil is shimmering and there are faint wisps of smoke. Cook for one and a half minutes, or until golden and crispy on the edges, then flip and cook for another one and a half minutes cook longer if the fillets are thicker.

Transfer right away to serving dishes. Sprinkle each with a tablespoon of Sauce: garnish with parsley, and serve with lemon on the side.