Ingredients:

• 1 box of chocolate cake mix


• 1/2 cup of butter, melted


• 3 large eggs


• 1 cup of milk


• 1 teaspoon of vanilla extract


• 1 cup of powdered sugar


• 1 package of colored candy melts red, green, and white


• Cake pop sticks


• Assorted sprinkles and edible glitter for decoration

Instructions:

Preheat the oven to 350F 175C and grease a baking pan

In a large bowl, combine the cake mix, melted butter, eggs, milk, and vanilla extract

Mix until well combined

Pour the batter into the prepared pan and bake according to the package instructions

Allow the cake to cool completely

Crumble the cooled cake into fine crumbs using your hands or a fork

In a separate bowl, mix the powdered sugar into the cake crumbs until a dough-like consistency is achieved

Shape the cake mixture into small bulb shapes and place them on a parchment-lined tray

Melt the colored candy melts in separate bowls according to the package instructions

Dip each cake pop stick into the melted candy melts and then insert it into a cake pop

Allow it to set

Dip each cake pop into the colored candy melts, covering the entire bulb shape

Tap off any excess coating

Decorate with assorted sprinkles and edible glitter while the coating is still wet

Allow the cake pops to set completely before serving or packaging for gifting

Enjoy your festive Christmas Bulb Cake Pops!

Ingredients:

• 1 cup dried chickpeas


• 1/2 large onion, roughly chopped


• 2 cloves garlic


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh cilantro, chopped


• 1 tsp cumin


• 1 tsp coriander


• 1/4 tsp cayenne pepper


• Salt and pepper to taste


• 1 tsp baking powder


• 4-6 tbsp all-purpose flour


• Cooking spray or oil for waffle iron

Instructions:

Put dried chickpeas in a bowl and add enough water to cover them

Soak them overnight, and then drain them

Put the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and pepper in a food processor and blend them together

With each pulse, make the mixture very small, but not smooth

Add 4 tablespoons of flour and baking powder on top of the mix

Use pulses to mix

If the dough doesn't stick together, add more flour until you can roll it into balls

Warm up your waffle iron and use cooking spray or oil to grease it

Take the falafel mix and shape it into little balls or patties

Then, put them in the waffle iron

Cook the falafel waffles until they are golden brown and crispy about 4 to 5 minutes

Shut off the iron

Put your favorite toppings and sauces on top of the hot falafel waffles and serve them

Ingredients:

• 1 spaghetti squash


• 1/2 cup peanut butter


• 1/4 cup soy sauce


• 2 tablespoons maple syrup


• 2 tablespoons lime juice


• 2 cloves garlic, minced


• 1 teaspoon grated ginger


• 1/4 teaspoon red pepper flakes


• 1/4 cup water


• 1/4 cup chopped peanuts for garnish


• 2 green onions, thinly sliced for garnish


• 2 tablespoons chopped cilantro for garnish

Instructions:

Preheat the oven to 400F 200C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Place the squash halves cut side down on a baking sheet lined with parchment paper

Bake for 30-40 minutes, or until the squash is tender and easily pierced with a fork

While the squash is baking, prepare the peanut sauce

In a small saucepan, combine the peanut butter, soy sauce, maple syrup, lime juice, garlic, ginger, red pepper flakes, and water

Cook over medium heat, stirring constantly, until the sauce is smooth and heated through, about 5 minutes

Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands

Transfer the spaghetti squash strands to a large bowl and toss with the peanut sauce until well coated

Garnish with chopped peanuts, sliced green onions, and chopped cilantro before serving

Enjoy!

Ingredients:

• 1 cup Arborio rice


• 4 cups whole milk


• 1/2 cup sugar


• 1 teaspoon vanilla extract


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon salt


• 1/2 cup raisins


• Whipped cream for topping


• Ground nutmeg for garnish

Instructions:

Put rice, milk, sugar, vanilla extract, cinnamon, and salt in a medium saucepan

Over medium-high heat, bring the mixture to a boil

Then, lower the heat to low, cover, and simmer for 30 to 40 minutes, stirring every now and then, until the rice is soft

In the last 10 minutes of cooking, add the raisins and mix them in

Leave it alone until it's cool enough to touch

Once the rice pudding is cool, put it in parfait glasses and top with layers of whipped cream

Do this again and again until the glasses are full

Adding whipped cream and ground nutmeg to the top of each parfait is a nice touch

Put it in the fridge for at least two hours before you serve it

Enjoy it cold!

Ingredients:

• 1 lb beef sirloin, thinly sliced


• 2 tablespoons olive oil


• 1 onion, thinly sliced


• 1 green bell pepper, thinly sliced


• 8 ounces mushrooms, sliced


• 2 cloves garlic, minced


• 2 cups beef broth


• 1 cup heavy cream


• 8 ounces cooked pasta such as penne or fusilli


• 2 cups shredded provolone cheese


• Salt and pepper to taste

Instructions:

In a large skillet, heat olive oil over medium-high heat

Add thinly sliced beef sirloin and cook until browned, about 2-3 minutes per side

Remove from skillet and set aside

In the same skillet, add onion, bell pepper, mushrooms, and garlic

Cook until vegetables are tender, about 5 minutes

Return cooked beef to the skillet

Stir in beef broth and heavy cream

Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly

Add cooked pasta to the skillet and toss to coat in the sauce

Stir in shredded provolone cheese until melted and well combined

Season with salt and pepper to taste

Serve hot, garnished with additional shredded cheese if desired