Jalapeno-Bacon Stuffing
This tasty jalapeno-bacon stuffing serves as a side dish to perfectly complement your turkey this Thanksgiving by offering the right amount of heat and texture.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Make a 9×13-inch pan greased.

In a bowl, mix together the eggs, milk, and cornbread mix.

The batter will be lumpy after well-blending.

Pour into the ready-to-use pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Remove and wait 15 to 30 minutes until it is cool enough to handle.

In a bowl, crumble and set aside.

Lower the oven’s setting to 350 degrees Fahrenheit (175 degrees C)

Instant Pot Pumpkin Quinoa Porridge
Use your Instant Pot(R); to make this delicious pumpkin quinoa porridge; a healthy breakfast full of fiber and vitamins.

In a multipurpose pressure cooker (like the Instant Pot®), combine almond milk, quinoa, pumpkin puree, pumpkin pie spice, cinnamon, and salt.

Lightly stir everything together.

Lock the lid by closing it.

Set the timer for one minute and select high pressure per the manufacturer’s instructions.

Give the pressure 10 minutes to build.

Following the manufacturer’s instructions, release pressure naturally for 10 minutes.

Following the manufacturer’s instructions, slowly release any remaining pressure using the quick-release technique after about a minute.

Lock released, lid removed.

Add honey and vanilla extract and stir.

Give each bowl of quinoa the same amount.

As desired, top each bowl.

Killer Virgin Cocojito Ice Cream
With coconut cream, mint, and lime juice, you can make delectable cocojito ice cream that is free of lactose and alcohol.

In a saucepan, combine the water and sugar.

Over high heat, stir frequently until the sugar is completely dissolved and syrup forms, about 5 minutes.

Turn off the heat, stir in 1 cup of mint leaves, and let the mixture steep for 30 minutes.

Leaf waste should be strained out.

Syrup should be placed in the refrigerator to completely cool.

Blend the remaining coconut, mint leaves, lime juice, and lime zest in a blender for about a minute, or until the mint is minced and the mixture is thoroughly combined.

In a bowl, combine the cooled syrup, sparkling water, and coconut mixture.

Mixture should be poured into an ice cream maker and frozen as directed by the manufacturer.

Mangu
Cooked, pureed plantains are topped with sauteed onions. This is a traditional Caribbean and Latin American morning favorite, but also makes a great side dish.

In a saucepan, combine the plantains and water.

Plantains should be cooked for 20 minutes, until they are soft but still slightly firm.

Reserve 1 cup of the liquid after draining.

Peel cooled plantains.

The onion should be sauteed in olive oil over medium heat until it becomes soft.

Plantains should be mashed with salt and the liquid that has been set aside.

Peppers are added to the food processor along with the transfer.

Serve the onions on top of the mixture of mashed plantains.

Stacy’s Half Cup Sweet Potato Casserole
This sweet potato casserole bakes mini marshmallows on top of canned yams and cranberries.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

In a bowl, combine the flour, brown sugar, oats, and cinnamon.

Cut the butter into the mixture until it is crumbled.

In a bigger bowl, mix the yams and cranberries together.

The yams and cranberries are combined with 1 cup of the flour mixture; the mixture is then poured into an 8-inch square baking dish and covered with the remaining flour mixture.

After 25 minutes of baking in the preheated oven, top with the marshmallows and bake for an additional 10 minutes, or until the marshmallows are browned.

Chickpea Salad with Red Onion and Tomato
This delicious salad benefits greatly from chilling. And the generous drizzle of lemon juice and olive oil brings out all the wonderful vegetable flavors. The chick peas add flavor and texture variety.

In a large bowl combine the chickpeas red onion garlic tomato parsley olive oil lemon juice and salt and pepper to taste.

Chill for 2 hours before serving.

Taste and adjust seasoning.

Serve.

Fruity Banger
The “Fruity Banger” is for you if you like fruity flavors and are looking for the perfect beverage to get the job done. Fruit and happiness are everywhere.

Fill a tumbler with ice and pour in the vodka schnapps triple sec and orange juice.

Stir and serve.

Roasted Kohlrabi
This kohlrabi recipe is simply roasted with garlic and Parmesan cheese for a delicious balance of flavors for a crisp, easy vegetable side dish.

Preheat the oven to 450 degrees F (230 degrees C).

Cut kohlrabi into 1/4-inch thick slices then cut each of the slices in half.

Combine olive oil garlic salt and pepper in a large bowl.

Toss kohlrabi slices in the olive oil mixture to coat.

Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned 15 to 20 minutes stirring occasionally in order to brown evenly.

Remove from oven and sprinkle with Parmesan cheese.

Return to the oven to allow the Parmesan cheese to brown about 5 minutes.

Serve immediately.

Keto Flappers
These tasty, low-carb keto pancakes are made with coconut flour, erythritol sweetener, and almond milk.

Combine coconut flour sweetener baking powder and salt in a large bowl.

Whisk together almond milk eggs melted butter and vanilla extract in a separate bowl.

Fold egg mixture into the flour mixture and mix to combine.

Grease a large skillet with coconut oil and heat over medium-high heat.

Pour 3 tablespoons of the batter at a time into the hot skillet making circles about 3 1/2-inches in diameter.

Cook pancakes until the bottoms are golden brown about 2 minutes.

Carefully flip and cook on the other side until golden about 2 minutes more.

Repeat with the remaining batter greasing the pan as needed between batches.

Best Buckwheat Salad
Buckwheat is simmered until soft, then combined with Kalamata olives, onion, fresh mint, and dill in this delicious gluten-free dish.

Combine water and buckwheat in a saucepan; bring to a boil.

Reduce heat; simmer until water is absorbed about 10 minutes.

Pour lime juice into a bowl; add onion tomato Kalamata olives mint and dill.

Stir in olive oil rice wine vinegar cumin salt and pepper.

Add buckwheat; stir until ingredients are combined.

Top with feta cheese.