Becky Garratt

Experience the classic Reuben sandwich with a twist - using tender, flavorful corned beef prepared in a pressure cooker. The combination of savory corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread creates a mouthwatering delight. Ingredients: 3 lbs corned beef brisket 1 cup water 1 tablespoon pickling spices 1 cup sauerkraut, drained 8 slices Swiss cheese 8 slices rye bread 1/2 cup Thousand Island dressing 4 tablespoons unsalted butter, softened Instructions: Soak the corned beef brisket in water for a while Sprinkle pickling spices over the brisket and add water Place the lid on top of the pressure cooker and set it to high pressure Cook for 90 minutes After youre done, let the pressure drop naturally for 10 minutes and then quickly let go of the rest of the pressure Now take the corned beef out of the pressure cooker and shred it Set a sk...

These Smores Stuffed Chocolate Chip Cookies are a delightful treat that combines the classic flavors of smores and chocolate chip cookies in one delicious package. They are soft, chewy, and oozing with gooey marshmallow and melty chocolate, making them perfect for any occasion. Ingredients: 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips 1 cup mini marshmallows 8 graham crackers, crushed Instructions: Preheat your oven to 375F 190C Line a baking sheet with parchment paper In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy Add the eggs one at a time, beating well after each addition Stir in the vanilla extract In a separate bowl, whisk tog...

These Apricot Almond Bars from Garlic Zest taste great because they have both sweet dried apricots and nutty almonds. Theyre great for a snack or dessert. Ingredients: 1 cup dried apricots 1 cup almond flour 1/2 cup unsalted butter 1/2 cup granulated sugar 1 large egg 1/4 teaspoon almond extract 1/4 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup sliced almonds Instructions: Preheat oven to 350F 175C Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal In a food processor, pulse dried apricots until finely chopped In a mixing bowl, cream together butter and sugar until light and fluffy Beat in the egg, almond extract, vanilla extract, and salt until well combined Gradually add almond flour and chopped apricots, mixing until a dough forms Press the dough evenly into the prepared baking pan Sprinkle sliced almonds over the t...

A delectable sandwich featuring perfectly roasted fillet of beef, tangy Dijon mustard, peppery arugula, and savory Parmesan cheese, all nestled between slices of toasted sourdough bread. Ingredients: 2 pounds fillet of beef 2 tablespoons Dijon mustard 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon vegetable oil 6 to 8 ounces baby arugula 4 ounces thinly sliced Parmesan cheese Good olive oil Flaked sea salt Freshly ground black pepper 8 to 12 slices sourdough bread, toasted Instructions: Warm the oven up to 500 degrees F Dry the beef with paper towels and put it on a baking sheet Spread the mustard all over the fillet Put the black pepper and kosher salt in a small bowl and mix them together Put the mix on top of the beef For rare meat, roast the fillet in the oven for exactly 22 minutes For medium-rare meat, roast it for 25 minutes ...

This vegan treat is mint chocolate chunk ice cream that is smooth and cool. Avocados make the texture smooth, and coconut milk makes it rich. Milk-free chocolate chunks go well with the fresh mint leaves that give it a cool taste. Ingredients: 4 ripe avocados 1 cup coconut milk 1 cup maple syrup 1 cup fresh mint leaves 1 tsp vanilla extract Pinch of salt 1 cup dairy-free chocolate chunks Instructions: Blend avocados, coconut milk, maple syrup, mint leaves, vanilla extract, and salt until smooth Transfer mixture into a freezer-safe container Stir in chocolate chunks Cover and freeze for at least 4 hours or until firm Remove from freezer, scoop, and enjoy

These vegan coconut slice bars are sweet and tasty and would be great as a snack or dessert. Theyre simple to make and taste great with coconut Ingredients: 2 cups shredded coconut 1/2 cup coconut oil, melted 1/4 cup maple syrup 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup almond flour 1/4 cup coconut flour 1/4 cup coconut cream 1/2 cup dairy-free chocolate chips Instructions: Preheat oven to 350F 175C In a mixing bowl, combine shredded coconut, melted coconut oil, maple syrup, vanilla extract, and salt Mix well Press the mixture into the bottom of a lined baking pan evenly Bake for 12-15 minutes until lightly golden brown Meanwhile, in a separate bowl, mix together almond flour, coconut flour, and coconut cream to form a dough Spread the dough evenly over the baked coconut layer Sprinkle dairy-free chocolate chips on top Place back in the oven for 10-12 minutes...