Apricot Ginger Crumble Oat Bars (Gluten Free)
These straightforward oat crumble bars, made with almond meal and gluten-free flour, have a delicious jammy filling made of fresh apricots and ginger.

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

Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.

Whisk flour almond meal baking soda and salt together in a bowl.

Add oats brown sugar and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar.

Pour melted butter vanilla extract and almond extract over flour mixture; stir with a spatula until moistened.

Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.

Whisk 1/3 cup white sugar and cornstarch together in a small bowl.

Add apricots and ginger and toss to coat.

Spread apricot mixture over the crust.

Sprinkle remaining 1/3 of the flour mixture on top.

Classic American-Style Potato Salad
A traditional recipe for potato salad made with low-starch red boiling potatoes is the best way to make this everyone’s favorite side dish.

Place potatoes in a pot with water to cover.

Bring to a boil cover and simmer stirring to ensure even cooking until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance 25 to 30 minutes.

Drain rinse under cold water and drain again.

Cool slightly.

Cut warm potatoes into 3/4-inch dice.

Layer them in a bowl seasoning with vinegar salt and pepper as you go.

Cut eggs celery and pickle in 1/4-inch dice.

Thinly slice scallions.

Add to potatoes along with parsley.

Stir in mayonnaise and mustard until everything is combined.

Chill covered before serving.

Sweet Heat Chicken Wings
On game days, chicken wings baked in a low-carb spicy sauce make the ideal keto appetizer.

Preheat the oven to 400 degrees F (200 degrees C).

Spray a baking sheet with cooking spray.

Combine sriracha butter sucralose mustard soy sauce ginger onion powder and salt in a saucepan.

Cook and stir over medium heat until blended and heated through about 5 minutes.

Place cooked wings in a large bowl with sauce and toss gently to coat.

Spread on the prepared baking sheet.

Bake in the preheated oven until sauce thickens slightly 5 to 10 minutes.

Easy Fried Eggplant
A simple, quick, and delicious recipe for fried eggplant! It tastes great when paired with buttered rolls, green beans, and fresh tomato slices.

Warm oil in a large skillet over medium-high heat.

Dip eggplant slices in egg then coat with breadcrumbs.

Smoked Pork Chops
These smoked pork chops have a homemade rub that has the ideal ratio of sweet, salty, and smoky flavors!

Set the smoker to 250 degrees Fahrenheit (120 degrees C).

As directed by the manufacturer, add wood chips.

In a small bowl, mix the salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano.

Stir everything together evenly.

Sprinkle each pork chop on both sides.

Put the pork chops directly on the grill of the smoker.

Spend two and a half hours smoking.

Chops should be taken out of the smoker and rested for ten minutes.

#1 Pea Salad Most Requested!
Green peas, smoke-flavored almonds, and onion are folded together with mayonnaise for a creamy and crowd-pleasing pea salad without bacon.

Put the frozen peas in a colander and thaw them by rinsing them in cold water.

Transfer to a big bowl after draining.

Combine peas with onions and almonds.

After evenly coating the pea mixture with mayonnaise and black pepper, fold it in.

Refrigerate until serving with a cover.

Twice-Baked Sweet Potatoes
Sweet potatoes are baked until tender and filled with a mixture of cream cheese, brown sugar, pecans, and cinnamon for a festive side dish that’s a little bit different.

Preheat oven to 375 degrees F (190 degrees C).

Bake sweet potatoes in the preheated oven until tender about 1 hour and 15 minutes.

Set aside until cool enough to handle.

Cut a thin lengthwise slice from the top of each sweet potato and discard slice.

Scoop pulp from sweet potatoes leaving thin shells.

Place pulp into a bowl and mash with cream cheese.

Stir brown sugar pecans and cinnamon into mixture and fill sweet potato shells with pulp.

Place filled sweet potatoes onto a baking sheet.

Bake until sweet potatoes are heated through 15 to 20 minutes.

Berry Almond Cake
This delicate sour cream cake is lightly sweetened and goes well with a cup of coffee or tea. It is topped with berries and almonds.

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

Grease a 9-inch square baking pan.

Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy 3 to 5 minutes.

Add eggs one at a time beating well after each addition.

Mix in sour cream almond extract and vanilla extract until batter is smooth.

Stir all-purpose flour almond flour baking soda baking powder cardamom and salt together in a bowl.

Add to the batter; mix on low speed just until combined.

Spread batter evenly in the prepared pan.

Scatter berries on top.

Sprinkle sliced almonds and turbinado sugar over berries.

Candy Cane Drinks
Impress your guests during the holiday season with a candy cane cocktail — peppermint-inspired martinis served with a candy cane as a stir stick.

Mix schnapps crème de cacao half-and-half and grenadine together in a pitcher; refrigerate until chilled at least 1 hour.

Stir mixture before pouring into martini glasses to serve; garnish each glass with a candy cane.

Simple Whole Wheat Bread
This honey whole wheat bread recipe is proof that wonderful flavor, texture, and aroma can be had if you just follow a straightforward game plan.

To dissolve the yeast, combine 1/3 cup honey and warm water in a large bowl.

Stir in 5 cups of bread flour after adding it.

Allow to stand for 30 minutes, or until large and bubbling.

Add the remaining 1/3 cup honey, 3 tablespoons of melted butter, and salt.

Add 2 cups of whole wheat flour and stir.

Then, add the remaining 2 cups of whole wheat flour gradually as you knead the dough on a floured surface.

Add additional whole wheat flour as needed and continue to knead the dough until it begins to pull away from the work surface.

The dough should feel slightly tacky but not overly sticky.