Gluten-Free Cheese and Herb Pizza Crust
Here is a gluten-free pizza crust variation; I’ve discovered that baking it for 10 minutes before adding toppings enhances the texture.

Preheat oven to 425 degrees F (220 degrees C).

Grease a 15-inch pizza pan with cooking spray.

Stir all-purpose baking flour garbanzo bean flour cornstarch tapioca starch Parmesan cheese baking powder xanthan gum Italian seasoning oregano and salt together in a bowl; set aside.

Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl.

Sprinkle yeast over top and set aside until foamy 3 to 5 minutes.

Beat egg in a separate bowl with olive oil vinegar 1 teaspoon sugar and garlic until smooth.

Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain.

Press dough into prepared pan leaving outer edge slightly thicker than the center.

Granny’s Sweet Potato Bread
This sweet, spiced bread gains additional moisture and color from baked sweet potatoes. For a nutty flavor, pecans are added to the batter and sprinkled on top.

Set oven to 375 degrees Fahrenheit (190 degrees C).

Wrap the sweet potato in foil.

For about an hour, bake sweet potatoes in a preheated oven until they can be easily pierced with a fork.

Set apart for cooling.

Canola oil and white sugar are combined in a bowl.

Add eggs and thoroughly combine.

Sift the cinnamon, nutmeg, and flour into the sugar mixture.

Add water a little at a time, whisking until combined.

Mash the peeled sweet potato into the batter.

Add in half a cup of chopped pecans.

Oven temperature is decreased to 320 degrees F.

(160 degrees C).

A 9×5-inch loaf pan should be sprayed with cooking oil.

Fill the prepared loaf pan with the batter.

Bake in the preheated oven for about an hour, or until a toothpick inserted in the center of the bread emerges clean.

Garlic Baked Ham
Whole garlic cloves are baked into this brown sugar-glazed ham.

Preheat oven to 325 degrees F (165 degrees C).

Rinse ham and pat dry with paper towels; arrange ham cut-side down in a shallow roasting pan.

Make 20 incisions with the point of a knife all over the ham; stuff one garlic clove into each incision.

Press whole cloves into the ham.

Cover ham with aluminum foil.

Bake in the preheated oven for 1 hour and 20 minutes.

While ham is baking mix pineapple juice brown sugar dry mustard and ginger in a bowl.

Remove foil from ham.

Pour pineapple juice glaze over ham.

Return ham to oven uncovered and continue baking until glaze thickens about 45 minutes more.

Baste ham every 15 minutes.

Baked Doughnuts
These aren’t like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like – by any other shape, they’ll taste as sweet!

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

Grease a baking sheet or donut pan sparingly.

Mix the flour, nutmeg, cinnamon, cloves, baking powder, and baking soda in a medium bowl.

In a different medium bowl, combine the buttermilk, honey, and eggs.

Stir the mixture into the dry ingredients.

Pour the mixture in doughnut shapes onto the prepared pan.

Bake for 12 minutes at 375 degrees in a preheated oven.

Orzo with Chicken and Artichokes
Orzo with Artichokes, Balsamic vinegar and Chicken — as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!

In a big skillet, warm up 1 tablespoon of olive oil over medium heat.

Add the pancetta and stir until it is browned.

to paper towels, remove.

In a skillet, add 2 tablespoons of olive oil.

Red pepper flakes, onion, and garlic are stirred in.

Cook the onion until it is soft and translucent, stirring occasionally.

Turn up the heat to medium-high, add the white wine, and cook for about three minutes.

Turn the heat down to low and stir in the spinach and chicken artichoke hearts.

Once heated through, cover the pan.

Set a pot of salted water to boil in the interim.

Add the orzo pasta and cook for 8 to 10 minutes, or until al dente.

Add to the chicken mixture after draining.

Pasta is mixed with pine nuts and balsamic vinegar.

Creamy Snow Cream
Homemade creamy ice cream, or ‘snow cream’ is a quick and fun treat to make in the winter using fresh snow, milk, sugar, and sweetened condensed milk.

Whisk milk sugar sweetened condensed milk and vanilla extract together in a large bowl.

Add snow to milk mixture about 1 cup at a time until ice cream is thickened.

Freeze for 2 hours.

Fall Sangria
For a tasty fall sangria cocktail, combine fruits, apple cider, cinnamon, triple sec, white wine, and soda water.

Stir together all of the ingredients in a large pitcher, excluding the soda water.

Allow to chill for three to twenty-four hours.

Pour sangria and fruit into ice-filled glasses.

Add soda water on top.

Keto Cheesecake Cupcakes
The crust of these low-carb mini cheesecake cupcakes is made of almond meal.

Preheat oven to 350 degrees F (175 degrees C).

Line 12 muffin cups with paper liners.

Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.

Beat cream cheese eggs sweetener and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.

Bake in the preheated oven until the cream cheese mixture is nearly set in the middle 15 to 17 minutes.

Fudgy Triple Chocolate Cookies
Hot fudge sauce, chocolate chips, and cocoa bring triple the sweet flavor to these easy fudgy chocolate cookies.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter white and brown sugars shortening fudge sauce eggs and vanilla together in a large bowl until light and fluffy.

Combine flour cocoa baking soda and salt in a bowl.

Stir flour mixture into the butter mixture until well blended.

Mix in the chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake in the preheated oven until just set (cookies will be very soft) 8 to 10 minutes.

Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Air Fryer Roasted Brussels Sprouts with Maple-Mustard Mayo
Seasoned Brussels sprouts are cooked in an air fryer until crispy, then served with a delicious maple, mustard and mayo sauce.

Achieve a 400°F air fryer temperature (200 degrees C).

In a big bowl, combine 1 tablespoon maple syrup, 1 tablespoon olive oil, salt, and pepper.

Then, add the Brussels sprouts and coat well.

In an air fryer basket, arrange the Brussels sprouts in a single layer without crowding them; if necessary, work in batches.

For 4 minutes, cook.

Shake the basket and cook for an additional 4 to 6 minutes, or until the sprouts are deeply golden and tender.

In the meantime, combine the mustard, remaining 1 tablespoon of maple syrup, and mayonnaise in a small bowl.

Serve as a dipping sauce or toss some of the sauce mixture with the sprouts.