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Autumn Harvest Salad

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This Autumn Harvest Salad is a wonderful mix of tastes and textures that is great for the holidays. It has a tangy balsamic vinaigrette that goes with the sweet roasted butternut squash, the sour dried cranberries, the crunchy candied pecans, and the creamy goat cheese. Ingredients: 4 cups mixed greens 1 cup roasted butternut squash, cubed 1/2 cup dried cranberries 1/2 cup candied pecans 1/4 cup crumbled goat cheese 1/4 cup balsamic vinaigrette dressing Instructions: Turn on the oven and heat it up to 400F 200C Rub butternut squash cubes with salt, pepper, and olive oil Roast for 20 to 25 minutes, or until soft and slightly caramelized Roasted butternut squash, dried cranberries, candied pecans, and crumbled goat cheese should all be put in a large bowl together Pour the balsamic vinaigrette over the salad and gently toss it to coat Serve right away and enjoy the fall flavor
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Blackberry Gin and Tonic Browned Butter Blondie Cocktail

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Indulge in the rich flavors of blackberry-infused gin and browned butter blondie syrup, perfectly balanced with the crispness of tonic water. Ingredients: 4 oz blackberry-infused gin 6 oz tonic water 2 oz browned butter blondie syrup Fresh blackberries, for garnish Ice cubes Instructions: In a cocktail shaker, combine blackberry-infused gin and browned butter blondie syrup Shake well Fill a glass with ice cubes Strain the gin and syrup mixture into the glass Top up with tonic water Garnish with fresh blackberries Stir gently before serving Enjoy!
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Cute Pineapple Macarons

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A tropical treat, these cute macarons with pineapple filling. They taste just as good as they look, making them the ideal way to add a little cuteness to any occasion! Ingredients: 2 cups almond flour 1 3/4 cups powdered sugar 3 large egg whites 1/4 cup granulated sugar Yellow food coloring 1/2 cup unsalted butter 1 cup powdered sugar for filling 1/4 cup pineapple jam Pineapple-shaped macaron templates optional Instructions: In a bowl, sift together almond flour and 1 3/4 cups powdered sugar Put aside Beat the egg whites in a different bowl until foamy, then gradually add the granulated sugar and beat until stiff peaks form Incorporate the sifted almond flour mixture thoroughly into the egg white mixture by folding it in To get the desired color, add a few drops of yellow food coloring and stir Spoon the macaron batter into a piping bag and insert the round tip i
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Guacamole Salsa Dip

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The creamy texture of guacamole and the fresh flavors of salsa come together in this Guacamole Salsa Dip, making a tasty and versatile dip that's great for parties or snacking. Ingredients: 2 ripe avocados, peeled and diced 1 tomato, diced 1/4 cup red onion, finely chopped 1 jalapeno, seeded and diced 1/4 cup fresh cilantro, chopped 2 cloves garlic, minced Juice of 1 lime Salt and pepper to taste Instructions: In a bowl, mash the avocados with a fork until smooth Add the diced tomato, chopped red onion, diced jalapeno, chopped cilantro, minced garlic, and lime juice to the bowl with the mashed avocado Mix everything together until well combined Season with salt and pepper to taste Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld Enjoy with tortilla chips or fresh vegetables!
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Homemade Limoncello

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This recipe for homemade limoncello makes a bright and refreshing liqueur that is just the right amount of sweet and citrusy. Ingredients: 10 organic lemons, washed and dried 1 liter vodka 3 cups water 2 cups granulated sugar Instructions: Avoid the white pith when you peel the lemons with a vegetable peeler Put the lemon peels in a big glass jar and pour the vodka over them Seal the jar and put it somewhere cool and dark for at least 4 weeks Every few days, give the jar a light shake After 4 weeks, put the sugar and water in a saucepan over medium-low heat and stir until the sugar melts Allow the sugar syrup to cool all the way down Pour the infused vodka through a strainer into a clean jar Throw away the lemon peels Mix the sugar syrup into the vodka that has been infused Put the limoncello in bottles and freeze them for at least 4 hours before you serve them
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Waldorf Salad

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A traditional Waldorf Salad recipe with sweet grapes, crisp apples, and a creamy dressing that has a hint of honey. It's great as a cool side dish or a light lunch. Ingredients: 2 apples, diced 1 cup celery, finely chopped 1/2 cup walnuts, chopped 1/2 cup grapes, halved 1/4 cup mayonnaise 1/4 cup Greek yogurt 1 tablespoon lemon juice 1 teaspoon honey Salt and pepper to taste Lettuce leaves for serving Instructions: In a large bowl, combine the diced apples, chopped celery, chopped walnuts, and halved grapes In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper until well combined Pour the dressing over the apple mixture and toss gently to coat all the ingredients evenly Chill the salad in the refrigerator for at least 30 minutes before serving Serve on a bed of lettuce leaves and garnish with extra walnuts
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Air Fryer Tofu Satay

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A delicious and protein-packed vegan version of the classic satay, made with tofu and cooked to perfection in an air fryer. Ingredients: 1 block extra firm tofu, pressed and cut into cubes 1/4 cup soy sauce or tamari 2 tablespoons maple syrup 2 tablespoons lime juice 2 cloves garlic, minced 1 tablespoon grated ginger 1 teaspoon curry powder 1/4 teaspoon turmeric powder 1/4 teaspoon cayenne pepper 1/4 cup peanut butter 1/4 cup water Bamboo skewers, soaked in water for 30 minutes Instructions: In a bowl, mix together soy sauce, maple syrup, lime juice, garlic, ginger, curry powder, turmeric, and cayenne pepper Add cubed tofu to the marinade and let it sit for at least 30 minutes, or up to overnight Preheat your air fryer to 400F 200C Thread tofu cubes onto bamboo skewers In a small saucepan, combine peanut butter and water over low heat, stirring until smoo
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