Slow Cooker Comfort Soup

You can warm up with this slow cooker comfort soup on cold days. Its hearty and filling. Its the perfect meal to curl up with because it has tender beef, healthy vegetables, and a tasty broth.

Ingredients:

• 1 lb stew beef
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 6 cups beef broth
• 1 cup barley
• 2 tsp dried thyme
• Salt and pepper to taste

Instructions:

In a skillet, brown stew beef over medium heat

Transfer beef to slow cooker

Add carrots, celery, onion, garlic, diced tomatoes, beef broth, barley, thyme, salt, and pepper to slow cooker

Stir to combine ingredients

Cover and cook on low for 8 hours or until beef is tender

Serve hot and enjoy

Peanut Butter Chunker Cookies

These Peanut Butter Chunker Cookies combine creamy peanut butter and rich chocolate chunks to create a chewy and flavorful treat that everyone will enjoy.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chunks

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, mix the peanut butter and sugar until smooth and well combined

Add the egg and vanilla extract to the peanut butter mixture and mix until fully incorporated

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

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

Fold in the chocolate chunks until evenly distributed throughout the cookie dough

Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet

Gently flatten each cookie with the back of a fork, creating a crisscross pattern

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

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious Peanut Butter Chunker Cookies with a glass of milk or your favorite beverage

Cereal Milk Ice Cream

Indulge in the nostalgic taste of cereal milk with this creamy and delightful ice cream. Its a perfect treat for any time of the day, bringing back childhood memories with every scoop.

Ingredients:

• 4 cups cereal of your choice such as cornflakes
• 4 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

In a large bowl, combine the cereal and milk

Let steep for 20-30 minutes

Strain the cereal milk through a fine mesh sieve, pressing down on the cereal to extract as much flavor as possible

Discard the cereal solids

In a medium saucepan, combine the cereal milk, heavy cream, sugar, and salt

Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warm

Remove from heat and stir in the vanilla extract

Transfer the mixture to a bowl and refrigerate until completely chilled, preferably overnight

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

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

Moroccan Potato Pizza

With spiced potato slices and bright vegetables on top of a crispy crust, this Moroccan Potato Pizza is a delicious take on regular pizza. Its packed full of flavor and a great vegan dinner choice.

Ingredients:

• 2 medium potatoes, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 prepared pizza crust vegan-friendly
• 1/2 cup tomato sauce
• 1/2 cup diced bell peppers
• 1/4 cup sliced red onions
• 1/4 cup sliced olives
• 1/4 cup chopped fresh parsley

Instructions:

Turn on your oven and heat it up to 425F 220C

Add the thinly sliced potatoes to a bowl and mix in the cumin, paprika, cinnamon, salt, and pepper

Toss the potatoes until they are well covered

Lay the potato slices out in a single layer on a baking sheet

Bake for 15 to 20 minutes, or until they begin to crisp up

Raise the oven temperature to 450F 230C and take the potato slices out of the oven

Spread the tomato sauce out evenly on the pizza crust that has been prepared

Put the sliced baked potatoes on top of the sauce

Then add the olives, diced bell peppers, and sliced red onions

Place the pizza in an oven that has already been heated up

Bake for 12 to 15 minutes, or until the crust is golden and crispy

After taking it out of the oven, chop some fresh parsley and sprinkle it on top

Cut it up and serve it hot

Chicken Udon Bowls

There are soft pieces of chicken, chewy udon noodles, and shiitake mushrooms and baby bok choy in the broth of this comforting and tasty chicken udon bowl soup.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz udon noodles
• 4 cups chicken broth
• 1 cup sliced shiitake mushrooms
• 1 cup baby bok choy, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• Green onions and sesame seeds for garnish

Instructions:

Follow the directions on the package to cook the udon noodles, then set them aside

Set the sesame oil on medium heat in a large pot

Put in the ginger and garlic, and cook until the smell is nice

Put in the sliced chicken breasts and cook until they turn brown

Add the mirin, soy sauce, and chicken broth

Bring to a low boil

Baby bok choy and shiitake mushrooms should be added

Keep cooking until the vegetables are soft

Place the cooked udon noodles in bowls and pour the soup over them

Before serving, sprinkle green onions and sesame seeds on top