41 Best Potluck Ideas to Feed a Crowd

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Hot Dog Pull Apart

Hot Dog Pull-Apart Slow Cooker Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Yield: [’30’]

Hot dogs nestled in crescent rolls baked toghether in a slow cooker

Ingredients

  • 13 hotdogs (I prefer Hebew National all beef)
  • 1 8 oz crescent roll cans (such a pillsbury)

Instructions

  1. Line slow cooker with parchment paper. Made sure paper comes far enough up the insides of the pot to use the edges as a sort of handle to lift the finished dish out of the pot.
  2. Cut hot dogs into thirds
  3. Cut crescent roll dough into small triangles (you should be able to get 5-6 small triangles out of each roll.
  4. Wrap hot dogs individually into crescent roll dough.
  5. Place small ramekin in the middle of the slow cooker pot
  6. Place wrapped hot dog pieces in slow cooker vertically (dough to the sides, one end of each hotdog facing up)
  7. Cook on high for 2-4 hours (depending on your slow cooker). You will know it is finished when the internal dough is flaky and the internal temperature of the centermost hotdogs reach 160°.
  8. Remove from slow cooker carefully using edges of parchment paper.
  9. Place your favorite hotdog dip into the ramekin(s) and you are ready to serve!

2. Apple Nachos

Healthy Apple Nachos (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘3’, ‘3 small plates’]

These yummy, coconutty apple nachos are a perfect treat for the family. A healthy snack the kids will absolutely love! They’re vegan, gluten-free, and dairy-free.

Ingredients

  • 2 medium apples
  • 1 tbsp fresh lemon juice
  • ¼ cup nut butter of choice (peanut, almond, sunflower, cashew, etc.)
  • 1/4 cup dark chocolate chips
  • 2 tbsp unsweetened shredded coconut
  • 1/8 tsp cinnamon
  • 1 tbsp hemp seeds

Instructions

  1. Core your apples and slice them, keeping them as flat as possible.
  2. Add the apple slices to a bowl, squeeze in the lemon juice and toss to coat.
  3. Warm your nut butter in a microwave for around 20-30 seconds until it’s soft enough to drizzle. Don’t overheat it.
  4. Get out a large plate and layout your apple slices in a single layer. Try to cover the whole plate and use all of its surface.
  5. Drizzle the butter in a circular motion, top up with chocolate chips, shredded coconut, cinnamon, and hemp seeds.

3. Cabbage Ramen Noodle Salad

Napa Cabbage Ramen Noodle Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [’12’, ’12 Cups’]

This simple chilled ramen noodle cabbage salad with carrots, scallions and toasted almonds is made with crunchy uncooked ramen noodles, Napa cabbage and an easy Asian-inspired soy sesame dressing. It takes less than a half hour to make and is the ideal recipe to serve at potlucks, picnics and cookouts.

Ingredients

  • 6 cups shredded Napa cabbage
  • 1 brick of ramen noodle soup, seasoning packet discarded, noodles broken up
  • 2 cups finely sliced red cabbage
  • 1 cup sliced scallions
  • 1 carrot, finely chopped
  • 1 red bell pepper, cut into matchsticks
  • ½ cup thinly sliced radishes or watermelon radishes
  • ½ cup toasted sliced almonds
  • ¼ cup avocado oil
  • ¼ cup soy sauce or tamari
  • 3 tablespoons rice vinegar
  • 3 tablespoons orange juice
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon garlic powder

Instructions

  1. Place Napa in a large salad bowl. Top with broken noodles, red cabbage, scallions, carrot, bell pepper, radishes, and almonds.
  2. Combine avocado oil, soy sauce, rice vinegar, orange juice, sesame oil, maple syrup, and garlic powder in a jar. Shake well to combine.
  3. Pour the dressing over the salad and toss to combine. Let sit for 10 minutes, tossing occasionally to soften the ramen.

4. Whipped Cream Fruit Salad

Whipped Cream Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT25M · Yield: [’12’, ’12 servings’]

This easy whipped cream fruit salad is the perfect healthy treat when you’re craving something sweet.

Ingredients

  • 3 cups heavy cream
  • ½ cup sugar
  • 2 cups halved strawberries
  • 2 cups fresh pineapple chunks
  • 2 cups peach slices
  • 2 cups halved black cherries
  • 2 bananas (sliced)

Instructions

  1. Cut up the fruit as desired and set it aside. Pour the heavy cream and sugar into a large mixing bowl. Whip the cream until stiff peaks form. You can use either a stand mixer or a hand mixer for this
  2. Add the fruit to the whipped cream and mix thoroughly using a spatula or large spoon until fully combined. Serve and enjoy!

5. Bruschetta Pasta Salad

Bruschetta Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 8 oz short pasta (penne, fusilli, or farfalle)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh mozzarella balls, halved
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup grated parmesan

Instructions

  1. 1. Cook pasta in salted water until al dente; drain and rinse with cold water.
  2. 2. In a large bowl, combine tomatoes, cucumber, onion and mozzarella.
  3. 3. Add cooled pasta; toss with olive oil, balsamic, salt and pepper.
  4. 4. Stir in basil and parmesan if using.
  5. 5. Chill 15–20 minutes before serving.

6. Homemade Snickers Bar

Homemade Snickers Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT50M · Yield: [’16’]

Snickers candy with chewy nougat, rich caramel, crunchy peanuts, and chocolate are a classic. Making your Snickers bars at home is an easy no-bake recipe to satisfy any sweet tooth.

Ingredients

  • 10 oz mini semi-sweet chocolate chips (divided into 2 equal parts)
  • 1/2 C peanut butter (divided into 1/4 C & 4 TB)
  • 7 oz jar marshmallow fluff
  • 3/4 C powdered sugar
  • 1/3 C salted & dry roasted peanuts
  • 11 oz bag Kraft Caramel Bits
  • 1/4 C heavy whipping cream

Instructions

  1. Prepare an 8x8x2 baking dish by lining with foil. Spray nonstick spray lightly onto the foil.
  2. To make the bottom chocolate layer: In a small microwave-safe bowl, add 1/2 the chocolate chips + 2TB of the peanut butter. Next, microwave for 20 seconds, stir, and then heat for another 20 seconds. Stir and the mixture should be melted. Spread evenly in the prepared dish and cool in the freezer while making the nougat.
  3. To make the nougat layer: In a medium-sized mixing bowl, add the marshmallow fluff and 1/4 C of the peanut butter. Add half the powdered sugar and stir to combine with a sturdy wooden spoon. Add the remaining powdered sugar and stir. It will be thick. Remove the dish from the freezer. Spread and press down nougat on top of the chocolate. Let the dish rest on the counter while you make chop the peanuts.
  4. Chop the peanuts just slightly. You want about 1/2 still in halves and the rest in a small coarse chop. Sprinkle evenly over the nougat layer and press down slightly to get them to stick slightly to the candy. Let the dish rest on the counter while you make the caramel layer.
  5. To make the caramel layer: Make caramel on the stovetop in a small pot over low temperature. Stir cream and caramels the whole time until melted. It will be thick but as long as there are no chunks of caramel bits left. Immediately pour over peanuts and spread evenly. Let the dish rest on the counter while preparing the top chocolate layer.
  6. To make the top chocolate layer: In a small microwave-safe bowl, add 1/2 the chocolate chips + 2TB of the peanut butter. Next, microwave for 20 seconds, stir, and then heat for another 20 seconds. Stir and the mixture should be melted. Spread evenly in the prepared dish over the top.
  7. Refrigerate about 30-45 minutes until set.  To remove from dish, lift foil edges and lift out. The foil should peel off and place the candy slab on a cutting board. With a very sharp chef knife, cut into 16 equal-sized pieces.
  8. Homemade Snickers Bars candy will last up to two weeks in the refrigerator if stored in an air-tight container. Enjoy!

7. Mini Quiche

Mini Quiche Lorraine (6 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’24’, ’24 quiches’]

With only 6 ingredients, you won’t have any trouble making these mini quiche lorraine for your next party. Eat some now, freeze the rest for later. And no pre-baking of the pastry required!

Ingredients

  • 1 pound shortcrust pastry
  • ¾ cups parmesan cheese (grated (or other tasty cheese))
  • 9 ounces bacon (chopped into small pieces (4 to 6 strips/rashers))
  • ½ ounce chives (finely sliced)
  • 4 large eggs
  • 1 cup heavy cream (= double or thickened cream in the UK/Australia)
  • ½ cup milk
  • black pepper (a few good grinds)

Instructions

  1. Pre-heat the oven to 355F / 180C.
  2. Pan fry the bacon in a little oil for ten minutes or until starting to crisp.
  3. Meanwhile, cut 24 circles out of the shortcrust pastry sheets using a large round cookie cutter or the rim of an upturned glass.
  4. Lightly spray 2 round-bottomed pie trays with oil, then press the pastry circles into the holes.
  5. Put a teaspoon of cheese into each hole, then top with a teaspoon each of cooked bacon and chives.
  6. Whisk together the eggs, cream, milk and pepper and pour on top of the cheese/bacon/chives so that the pastry cases are filled almost to the top.
  7. Bake for about 20 minutes or until the egg mixture is lightly set and the pastry and tops of the quiches are starting to brown lightly.

8. Dough Balls

Dough Balls Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’14’, ’14 Dough Balls’]

We’ve created this dough balls recipe for easy, homemade dough balls that you can enjoy at home! Using simple everyday ingredients you can make your own dough balls similar to the ones from Pizza Express.Serve these as an appetizer at a party, a starter with garlic butter, a side with pasta dishes or for dessert with a sweet dip. They are perfect for any occasion and will be your new favourite treat!

Ingredients

  • 75 ml Warm Water
  • 75 ml Whole fat milk
  • 1 tsp Dry Yeast (or active /instant yeast)
  • 250 grams Strong White Bread Flour
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 tbsp Olive Oil
  • 1 tsp garlic
  • 3 tbsp Butter
  • ½ tsp Italian Seasoning

Instructions How to activate dried yeast.

  1. If using dried yeast put milk and water into a microwaveable jug or bowl. Heat on high for 30 seconds. The temperature should be 40°C
  2. Add yeast and stir in. Leave to activate whilst preparing dry ingredients.

If using active/instant yeast there is no need to activate yeast first, simply add straight to the dry ingredients with the milk and water.

  1. In a large mixing bowl add flour, sugar and salt.
  2. Pour in olive oil and the yeast mixture prepared in step 1-2
  3. For a stand mixer use a dough hook to mix together for 6 minutes
  4. If kneading by hand 10 minutes
  5. Pop dough into an olive oil greased bowl. Cover with a wet tea towel and leave to rise for 30 minutes to1 hour. Until doubled in size. If making garlic butter as well, take the butter out of the fridge now to soften.
  6. Turn dough out onto a floured surface.
  7. To shape into balls, take the large dough ball and squeeze a smaller ball between your thumb and forefinger. They should be slightly smaller than the size of a golf ball.
  8. Twist ball around with the other hand until it easily breaks away.
  9. Place in a parchment-lined baking tray with spaces between cover with a wet tea towel again. Rest for 15 minutes.
  10. Coat each ball with olive oil
  11. Oven bake for 8-10 minutes – 180°C fan oven / 200°C / 400°F/ Gas mark 6.Brush over with more oil after cooking.
  12. To make garlic butter mix together butter, garlic and Italian seasoning
  13. Serve with garlic butter dip whilst still warm. See blog post for more serving suggestions!

9. Cashew Energy Balls

5-Ingredient Cashew Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’27’, ’27 energy balls’]

Cashew energy balls are sweet, nutty, kid-friendly, and yummy. They’re vegan, dairy-free, Whole30, Paleo and made out of 5 ingredients. A great snack or dessert!

Ingredients

  • 1 cup raw cashews
  • 1 cup soft dates
  • ¾ cup unsweetened shredded coconut
  • ¼ tsp vanilla extract
  • 1/8 tsp sea salt

Instructions

  1. Add cashews into the processor and pulse until they become flour-like.
  2. Then, add in the rest of the ingredients and pulse until one smooth texture.
  3. Roll the dough into small balls. Or use a cookie scoop to just scoop them out.
  4. Store in a refrigerator for at least 30 minutes before serving.

10. Asian Avocado Peanut Coleslaw

Asian Avocado Peanut Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

If you want an easy peanutty coleslaw recipe, this Asian avocado peanut coleslaw is the best. This chopped slaw recipe is bursting with fresh vegetables that are dressed in a homemade Asian-inspired dressing that is salty, sweet, and spicy. This slaw is vegan and gluten-free and sure to be one that everyone loves.

Ingredients

  • 5 C green cabbage (chopped)
  • 1 C red/orange/yellow bell peppers (thinly sliced)
  • 3 stalks green onion (diced small)
  • 1/4 C fresh cilantro leaves
  • 1/2 C salted peanuts
  • 2 small avocados (cut in chunks (about 3/4 C) )
  • 1/4 C olive oil
  • 1/4 C white wine vinegar
  • 2 TB toasted sesame oil
  • 1 TB tamari
  • 1 TB creamy peanut butter
  • 1 TB garlic chili sauce
  • fresh cilantro leaves
  • finely chopped peanuts

Instructions

  1. Begin by chopping the cabbage into small pieces.  Follow that with thinly slicing the bell peppers. Finally, chop the green onions and leave the dicing of the avocado for last so it does not brown while you are prepping the other ingredients.
  2. In a large serving bowl, add all the chopped ingredients. Add fresh cilantro leaves either whole or torn into smaller pieces.
  3. Next, in a medium-sized mixing bowl add all the dressing ingredients. Whisk to combine.
  4. Now pour the freshly whisked dressing over the peanut coleslaw ingredients that are in the serving bowl.  Toss gently so that the avocados stay intact and the other ingredients are all coated evenly with the dressing.
  5. To garnish, add chopped peanuts and more fresh cilantro – optional. Serve and enjoy.
  6. To store this coleslaw, place any leftovers in an air-tight storage container.  Store in the refrigerator for up to 3 days.  Add more fresh cilantro to bring back some freshness into the coleslaw if you wish.

11. Greek Yoghurt Fruit Salad

Greek Yogurt Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

Greek Yogurt Fruit Salad – fresh fruit stirred together with a light and creamy greek yogurt cheesecake filling! Perfect for a sweet side dish, or a lightened up dessert!

Ingredients

  • 6 cups fresh fruit ((strawberries, blueberries, raspberries, blackberries, grapes))
  • 1/2 cup vanilla Greek yogurt
  • 4 oz. light cream cheese, (softened)
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Wash fruit and dry REALLY well. Combine in a large bowl and set aside.
  2. In a small bowl mix together the yogurt, cream cheese, sugar, and vanilla. Pour into the bowl of fruit and mix carefully.
  3. Chill in the fridge until ready to eat. It tastes great right away, but I usually like to let it chill for a couple of hours. Enjoy!

12. Cheesecake Creme Brulee Bites

Instant Pot Cheesecake Creme Brulee Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M

Impress your guests with these luxuriously rich & dense Instant Pot Cheesecake Creme Brulee Bites! Truly a delicious taste of heaven in one bite.

Ingredients

  • 6 – 8 (90g) graham crackers (, finely ground)
  • 3 – 4 tablespoons (42g – 56g) unsalted butter (, melted)
  • Pinch sea salt
  • 2 teaspoons to 1.5 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
  • ¼ cup (32g) all-purpose flour (If you are blind-baking the crust) ((Optional))
  • 16 ounces (454g) Philadelphia cream cheese, room temperature
  • 2 large eggs (, room temperature)
  • ⅔ cup (133g) white sugar
  • ½ cup (120g) sour cream (, room temperature)
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons (10ml) vanilla extract
  • Pinch sea salt
  • 1 ½ – 2 teaspoons white sugar per cheesecake bite

Instructions

  1. Critical Tip: We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
  2. Before You Start: Read our 11 Tested Tips to Make a Stunning Pressure Cooker Cheesecake Guide to help you make a successful cheesecake! 🙂
  3. Preparation: Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 – 4 tablespoons (42g – 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake’s success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don’t skip this step! 🙂
  4. Make the Cheesecake Crust: Finely ground the graham crackers in a food processor or place the graham crackers in a Ziploc bag, then roll them with a rolling pin. In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and 2 tsp (8.3g) to 1.5 tbsp (19g) brown sugar together with a fork. Mix in ¼ cup (32g) all-purpose flour if you are blind-baking the crust. Mix in roughly 3 – 4 tbsp (42g – 56g) unsalted butter until the mixture sticks together. Place about 1 tbsp graham cracker crumbs into each silicone baking cups. Gently press down the crumbs with a spoon to form a nice, even layer. Place the baking cups in the freezer while making the cheesecake mixture (Skip this step if you are baking the crust in the oven).
  5. Optional – Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12~15 minutes.
  6. Make the Cheesecake Mixture: Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and 2/3 cup (133g) white sugar together. In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed. Add 1/2 cup (120g) sour cream and 2 tsp (10ml) vanilla extract to the cream cheese mixture. Beat until incorporated using low speed. Blend in two eggs using low speed, one at a time. Mix well after adding each egg. Try not to overmix on this step. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated. Fill the baking cups to 2/3 full with cream cheese mixture.
  7. For Smooth Surface: Tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.
  8. Pressure Cook Cheesecake: Pour 1 cup (250 ml) of cold running tap water into the Instant Pot Pressure Cooker. Place the baking cups on top of a trivet that doesn’t touch the water. Close the lid and pressure cook at High Pressure for 7 minutes and Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.
  9. Cool the Cheesecake: Remove the baking cups from the Instant Pot Pressure Cooker and place them on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the sides (see video).
  10. Chill the Cheesecake in the Fridge: Once the cheesecake baking cups have completely cooled, loosely cover them with aluminum foil. Then, place it in the refrigerator for at least 4 – 6 hours.
  11. Serve: Carefully remove the cheesecakes from the baking cups. Spread roughly 1 ½ – 2 tsp white sugar evenly on top of each cheesecake bite. Then, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.

13. Goat Cheese Croquettes

Goat Cheese Croquettes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: [’10’, ’10 croquettes’]

These crispy goat cheese croquettes are an appetizer that everyone will love!

Ingredients

  • 3.5 oz (100g) goat cheese
  • 2 ½ tbsp all-purpose flour
  • 1 egg
  • 7 tbsp Panko bread crumbs
  • 1 tsp dried thyme
  • 1 tbsp honey
  • ½ tbsp walnuts, finely chopped
  • ½ tbsp sliced almonds, finely chopped
  • Canola oil for frying

Instructions

  1. Line a small baking sheet or freezer-friendly plate with parchment paper. Set aside for now.
  2. In a small bowl, use a fork to mix the goat cheese and thyme together, until evenly combined.
  3. Using your hands, roll the goat cheese mixture into balls. Each croquette should contain about 2 teaspoons of goat cheese. You should be able to make about 10 goat cheese croquettes.
  4. Next, set up your breading station. Set out three small bowls: one with the flour, one with the egg (beaten) and one with the Panko bread crumbs.
  5. Dip each goat cheese croquette into the flour, shaking off the excess. Then dip the croquette into the egg, making sure the egg coats all of the flour. Then press the croquette into the Panko bread crumbs until it is fully coated. Place it on the prepared plate with parchment paper. Complete for all the goat cheese croquettes.
  6. Put the goat cheese croquettes in the freezer for 20 minutes. This step is important to make sure they don’t fall apart when frying them.
  7. Using a small deep frying pan, heat 1 inch of cooking oil to 350F to 365F. Use a thermometer to measure the temperature.
  8. When the oil is ready, add in the goat cheese croquettes, cooking a few at a time. Fry them until the outside is golden and crispy. Turn them occasionally to fry each side. Each croquette should take about 45 seconds to 1 minute to cook. When ready, use a slotted spoon to remove the croquettes from the pan. Place on a serving plate.
  9. Next, add the topping. Drizzle the honey over the croquettes. Then, sprinkle the finely chopped walnuts and almonds over top.
  10. Let the croquettes cool for a couple minutes before biting into them. Enjoy!

14. Instant Pot Hummus

Instant Pot Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT60M · Yield: [‘6’, ‘6 – 8’]

Learn how to make luxurious creamy smooth Instant Pot Hummus (Pressure Cooker Hummus) with simple, real, healthy ingredients. Hearty rich, deliciously flavorful Homemade Hummus Recipe that makes a satisfying party appetizer dip or spread.

Ingredients

  • 1 cup (225g) dried chickpeas (garbanzo beans)
  • 1 whole head (40g) garlic (, crushed)
  • 2 bay leaves
  • 1 (212g) onion (, halved)
  • 1 teaspoon (6g) fine salt for soaked chickpeas ((or for no-soak chickpeas – 1 ½ teaspoon (9g) fine salt))
  • 4 cups (1L) water
  • 1 teaspoon (3.2g) ground cumin
  • 6 (17g) garlic cloves (, crushed)
  • 1 cup (250ml) tahini
  • ¼ cup (63ml) fresh lemon juice ((from 2 lemons))

Instructions

  1. Optional – Soak Chickpeas Overnight: Place ½ lb (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour in 4 cups (1L) cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8 – 16 hours. *Pro Tip: If your house is very warm, place container in the fridge to avoid fermentation.
  2. Rinse Chickpeas: Rinse soaked or no-soak chickpeas under cold water. Pick out any stones or debris. Drain well.
  3. Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked or all of the soaked chickpeas, 2 bay leaves, 1 whole garlic, and 1 halved onion in Instant Pot. Add Salt: -For No-Soak Chickpeas: add in 1 ½ tsp (9g) fine salt. -For Soaked Chickpeas: add in 1 tsp (6g) fine salt. Pour in 4 cups (1L) cold water, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: -For No-Soak Chickpeas: High Pressure 60 minutes + Natural Release 20 minutes. -For Soaked Chickpeas: High Pressure 15 minutes + Natural Release 20 minutes. Open the lid carefully.
  4. Purée Garlic & Chickpeas: While the chickpeas are natural releasing, soak 6 garlic cloves in ¼ cup (63ml) freshly squeezed lemon juice in a blender for 20 – 30 minutes before blending (Pro Tip: This dramatically reduces the garlic’s pungency).Discard onion and bay leaves. Taste the chickpeas and ensure they are fully cooked. Drain the chickpeas and cooked garlic cloves really well, then set aside the chickpeas and chickpeas liquid. Blend garlic with lemon juice. Pro Tip: You will want to blend the chickpeas while they are hot. Add drained chickpeas, cooked garlic cloves, 1 tsp (3.2g) ground cumin, and ¾ cup (188ml) chickpeas liquid to the garlic lemon juice in blender. *Pro Tip: If you like thinner hummus, add 1 cup (250ml) – 1 ¼ cup (313ml) chickpeas liquid (adjust accordingly). First, blend chickpeas over the lowest speed, then increase the speed slowly to high. Blend until desired smoothness.
  5. Make Hummus: In a large mixing bowl, mix 1 cup (250ml) tahini and mashed chickpeas mixture together. *Pro Tip: If serving the hummus immediately (with no leftover), mix in 2 tbsp (30ml) extra-virgin olive oil for extra smoothness. If not, skip this step. Taste and season with more salt to open up the flavors (for reference, we added 2 large pinch of salt).
  6. Serve Instant Pot Hummus: Garnish hummus with finely chopped parsley, freshly ground cumin, and paprika. Drizzle with extra virgin olive oil, then serve. Enjoy!~ 🙂

15. Pistachio Pudding

Pistachio Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 (3.4 oz) box pistachio instant pudding mix
  • 2 cups cold milk
  • 1/2 cup whipped topping (optional)
  • 1/3 cup chopped pistachios, toasted for topping
  • 1 teaspoon vanilla extract

Instructions

  1. 1. In a mixing bowl, whisk pudding mix with milk and vanilla until smooth and thickened, about 2 minutes.
  2. 2. Fold in whipped topping if using for extra fluff.
  3. 3. Spoon into four serving dishes.
  4. 4. Refrigerate 1 hour to set.
  5. 5. Top with chopped pistachios before serving.

16. Mac and Cheese

Old-Fashioned Baked Macaroni & Cheese with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘8’]

Creamy macaroni & cheese with caramelized onions & bacon is a classic old-fashioned recipe. The best homemade baked mac and cheese begins with a traditional roux, 3 kinds of cheese & al dente elbow pasta. This family-favorite casserole recipe is creamy, comforting, & simple to make.

Ingredients

  • 2 TBSP salted butter
  • 1/2 yellow sweet onion (diced or sliced thin)
  • 6 slices bacon (diced)
  • 1 package elbow pasta (16 oz)
  • 3 TBSP salted butter
  • 3 TBSP all-purpose flour
  • 2 C whole milk
  • 6 oz Gruyere cheese (grated)
  • 6 oz sharp cheddar cheese (grated)
  • 3 oz jack cheese (grated)
  • 1/4 tsp black pepper
  • pinch ground nutmeg
  • pinch cayenne pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Measure the milk and let come to room temperature while you do the upcoming steps.
  3. Heat saute pan on medium heat and melt butter. Add diced onion and set to low, cook the onion slowly until they are soft, translucent, and only slightly brown. You do not want these dark but more soft and tender to bring out the natural sweetness. Transfer to a bowl and set aside.
  4. In the same saute pan, bring the heat back up to medium. Add diced bacon and saute until crisp. Transfer the bacon to a plate lined with paper towels and set aside.
  5. Bring a large pot of salted water to boil. Add the macaroni and cook according to the directions on the package, typically 6 to 8 minutes. Drain well then return to the large pot.
  6. Meanwhile, heat a medium saucepan to medium and melt the butter. Sprinkle in the flour and whisk until a smooth golden paste. Cook over low heat for 2 minutes, stirring with the whisk. You want to make sure you cook this so that there is no raw flour taste in your sauce. Do not immediately add the milk and cheeses.
  7. While whisking, add the milk slowly and cook for a minute or 2 more on medium-high, until thickened and smooth.
  8. Remove from the heat, add the 3 kinds of cheese, pepper, nutmeg, and cayenne. Stir to combine so it is a rich smooth cheese sauce.
  9. To assemble, butter or spray a large casserole dish. To the cooked macaroni, Add the cheese sauce, 1/2 of the crumbled bacon, and the onions and stir well. Pour into the casserole dish and top with the remaining bacon.
  10. Bake for 20-30 minutes or until bubbly and warm in the center.
  11. Remove from oven and let sit for about 5 minutes to cool and for the cheese sauce to thicken. Plate and enjoy.
  12. To store the remaining macaroni and cheese, cover the casserole dish and place it in the refrigerator. It can be stored for up to 3 days.

17. Pasta Salad

Favorite Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’10’]

This easy penne pasta salad recipe is always a crowd pleaser. Packed with your favorite toppings and a homemade vinaigrette, it’s perfect for family dinners, potluck parties & meal prepping.

Ingredients

  • 16 oz. penne pasta
  • 4 cups add-ins (chopped or halved (use any combination):)
  • Veggies: grape or cherry tomatoes
  • Cheese cubes: Monterey jack (cheddar, provolone)
  • Meat (cut in bite size pieces: ham, salami, pepperoni)
  • 2/3 cup sunflower or olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 tsp. onion powder
  • 2 garlic cloves (minced)
  • 1 1/2 tsp. dried basil
  • 1 tsp. salt
  • 3/4 tsp. sugar

Instructions PASTA SALAD:

  1. Cook pasta according to package directions.  Drain pasta and rinse with cold water.
  2. Add pasta, veggies and add-ins in a large bowl.
  3. Add dressing to pasta/veggie mixture & toss until well coated.
  4. For best results, chill for a couple hours before serving.
  5. Refrigerate leftovers.

VINAIGRETTE DRESSING:

  1. Combine all dressing ingredients in a small container and blend until well mixed. (I use my immersion blender).

18. Vietnamese Shrimp Toast

Vietnamese Shrimp Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 8 slices baguette or 8 small toast slices
  • 7–8 oz shrimp, peeled and deveined
  • 1/4 cup onion, chopped
  • 2 cloves garlic
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 egg white
  • 2 tablespoons fresh cilantro or green onions, chopped
  • 1/2 teaspoon white pepper or black pepper
  • 1 tablespoon oil for frying
  • Optional dipping sauce: nuoc cham (fish sauce, lime juice, sugar, water, chili)

Instructions

  1. 1. In a processor, pulse shrimp, onion and garlic until a coarse paste forms.
  2. 2. Transfer to a bowl; stir in fish sauce, sugar, egg white, pepper and cilantro.
  3. 3. Spread a thin, even layer of shrimp mixture on each bread slice.
  4. 4. Heat oil in a skillet over medium heat; fry until bread is golden and shrimp topping is set, about 2–3 minutes per side.
  5. 5. Drain on paper towels; serve with dipping sauce if desired.

19. Greek Orzo Salad

Greek Orzo Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Greek Orzo Salad is tossed with a homemade Greek dressing, fresh tomatoes, cucumbers, bell pepper, onions, olives and feta cheese. It’s the perfect summer potluck, picnic or barbecue salad to make over and over again.

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 clove garlic (grated)
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1 1/2 cups orzo
  • 3 Persian cucumbers (or half a regular cucumber, chopped)
  • 1 225g package cherry tomatoes (halved)
  • 1/2 green bell pepper (chopped)
  • 2 tbsp minced red onion
  • 1/2 cup Kalamata olives (pitted and halved)
  • 1/2 cup crumbled feta cheese

Instructions

  1. In a measuring cup, whisk all ingredients for the dressing together.
  2. Meanwhile, bring a medium pot of salted water to a boil, add orzo and cook according to package directions. Drain and toss, while still warm, with half of the prepared dressing. Allow to cool.
  3. Stir in cucumbers, cherry tomatoes, green bell pepper, minced red onion, Kalamata olives, and feta followed by remaining dressing.

20. Instant Pot Chilli

Instant Pot Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT45M · Yield: [‘4’, ‘4 – 6’]

Make this Easy Instant Pot Chili (Pressure Cooker Chili) loaded with layers of umami flavors. Rich, flavorful, & tasty beef and beans chili will satisfy your hearty comfort food cravings. Many readers have won chili competitions & cookoffs with this best instant pot chili!

Ingredients

  • 1 – 1 ½ pound ground beef
  • 1 medium onion (, diced)
  • 4 garlic cloves (, minced)
  • 2 cans (540ml/19oz) red kidney beans (, drained and rinsed)
  • 3 tablespoons (49g) tomato paste
  • 1 can (28oz) crushed tomatoes
  • 1 – 2 tablespoons (8g – 16g) chili powder ((depends on your chili powder’s spiciness and preference))
  • 1 tablespoon (6g) cumin seed (, ground)
  • 1 teaspoon (1g) dried oregano
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) apple cider vinegar ((optional))
  • Brown sugar, kosher salt, black pepper to taste
  • 1 cup (250ml) unsalted chicken stock
  • 2 tablespoons (30ml) fish sauce ((can substitute with regular soy sauce))
  • 1 tablespoon (15ml) regular soy sauce
  • 1 teaspoon (2.5g) unsweetened cocoa powder
  • Lime
  • Sour cream
  • Jalapeno pepper (, diced and seeded)
  • Green onions
  • Cheddar cheese

Instructions

  1. Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
  2. Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
  3. Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
  4. Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
  5. Pressure Cook Chili: Add in the reserved beef juice (from Step 1). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
  6. Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode. Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper. Optional: Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
  7. Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~

21. California Roll

California Roll is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT60M · Yield: [‘4’]

Start your own sushi party with this fun, tasty, & easy California Roll Recipe! Sweet-umami mayo crab with creamy avocado, and crunchy cucumber wrapped in nori seaweed and perfectly seasoned, sticky sushi rice, sprinkled with toasted sesame seeds.

Ingredients

  • 3 cups cooked & seasoned sushi rice ([made from 1 cup (230g) Japanese rice])
  • 3 tablespoons 45g – ¼ cup (63g) Japanese mayonnaise
  • 200 grams (~6 pieces) imitation or cooked real crab meat (, shredded)
  • A pinch salt
  • 1 (196g) avocado (, seeded, pitted, & sliced)
  • ¼ (110g) English cucumber (, julienne cut)
  • 2 sheets toasted sushi nori (roasted seaweed sheets)
  • Optional: 8 grams toasted sesame seeds

Instructions

  1. Prepare Sushi Rice: Cover the rice container with a wet towel to prevent the cooked & seasoned sushi rice from drying out while you prepare other ingredients.
  2. Prepare California Roll Ingredients:Toast Sesame Seeds: Toast 8g sesame seeds over medium heat for a few minutes until light brown.Make Crab Mayo Filling: Shred 200g cooked crab meat with 2 forks. Mix shredded crab meat with 3 tbsp (45g) – ¼ cup (63g) Japanese Mayo. Taste and season with a pinch of salt if necessary.Julienne English Cucumber: Julienne ¼ English cucumber.Slice Avocado: Cut avocado in half, then remove the avocado seed. With a spoon, separate the avocado from its skin. Slice the avocado into roughly 3mm slices.
  3. Spread Rice on Nori Seaweed Sheet: Place sushi mat on countertop. Layer a piece of plastic food wrap on the mat. Cut nori sheets in halves with scissors or a knife. *Pro Tip: For nori, there’s a shiny side and a rough side. Always place rice on the rough side. Layer the nori at the edge of the mat & plastic food wrap (rough side up). Wet both hands with water to prevent the sushi rice from sticking to your hands. Form a rice ball with 105g – 115g of sushi rice, then gently spread the rice evenly across the whole nori sheet. Sprinkle some toasted sesame seeds on the sushi rice.
  4. Add Ingredients to Nori Sheet: Carefully, flip the whole nori sheet over (rice side down). Add roughly ¼ of the crab meat mayo mixture on the nori sheet. Layer 6 julienned cucumbers and 3 slices of avocado on the nori sheet. *Pro Tip: Make sure not to overstuff the sushi roll.
  5. Roll California Roll: Line the whole nori to the bottom edge of the sushi mat closest to you. Tightly roll the sushi mat from the bottom. Don’t squeeze it too hard. Use your fingers to tuck in & enclose all the fillings to prevent them from falling out. Lift the edge of the mat, and continue to roll it up until it turns into a firm cylinder sushi roll. *Pro Tip: You can wrap the sushi roll with plastic wrap to keep it fresh until you cut it.
  6. Cut California Roll: Lightly wet your knife blade with a wet towel. Cut the California roll in half, then cut each half roll into 3 equal bite-sized pieces. Wipe your knife blade with a wet towel after every few cuts into the California rolls. Place the cut California roll on the sushi mat and give it a final roll to shape it.
  7. Serve: Unwrap your sushi, then serve immediately with Japanese soy sauce, wasabi, and sushi ginger. Enjoy~

22. Raspberry Bars

Raspberry Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT43M · Total: PT60M · Yield: [’20’, ’20 bars’]

Ingredients

  • 3 c gluten free all-purpose flour (spoon and level method)
  • 1½ c dairy free butter (softened and cut into small cubes)
  • 1½ c plus ⅓ c gluten free old-fashioned oatmeal (divided)
  • 1½ c brown sugar (packed)
  • 2 tsp ground cinnamon
  • 18 oz raspberry preserves

Instructions

  1. Preheat oven to 325°F and lightly spray a 9×13-inch baking dish; set aside.
  2. In a food processor or large bowl with a pastry cutter, combine the flour, butter, oatmeal, cinnamon and sugar.
  3. Take out 1¼ cup of the mixture and add ⅓ c of oatmeal to it; set aside.
  4. Add the remaining mixture to the baking dish and pat down into the sides and bottom of the dish. We like to tightly pack the mixture into the dish to form a nice, stable crust for the bars that won’t fall apart.
  5. Using an angled spatula, spread the raspberry preserves evenly over the oatmeal mixture.
  6. Evenly sprinkle the remaining oat mixture over the raspberry preserves.
  7. Bake for 42-45 minutes; you will notice the raspberry preserves bubbling on the edges.
  8. Allow to cool completely before cutting and serving.
  9. Cover and place on the countertop for up to 4 days.

23. Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’24’, ’24 bites’]

Made with grain-free pretzels and dunk in dark chocolate, these Gluten-Free Peanut Butter Pretzel Bites are the perfect easy snack or dessert made with just five ingredients!

Ingredients

  • ½ cup (128g) peanut butter (or nut butter of choice)
  • 2 tablespoons (42g) pure maple syrup
  • 2 to 4 tablespoons coconut flour
  • 48 gluten-free pretzels (no broken ones)
  • 3 ounces dark chocolate (chopped or in chips)
  • Flaky sea salt (optional but recommended)

Instructions

  1. In a small mixing bowl, combine the nut butter and maple syrup. Stir to combine.
  2. Stir in the coconut flour one tablespoon at a time until a thick, smooth dough forms. If your nut butter is relatively thick, you’ll likely need about 2 tablespoons. If your nut butter is runnier, you’ll need closer to 4 tablespoons.
  3. Lay out the pretzels on a parchment-lined baking sheet.
  4. Roll the nut butter mixture into teaspoon-sized balls and place on a pretzel. Place another pretzel on top of the ball and press down, making a pretzel sandwich with the dough ball in the middle. Repeat until all of the nut butter mixture is used.
  5. Place in the freezer while you melt the chocolate.
  6. Melt the chocolate in a microwave safe bowl in the microwave for a minute. Whisk until smooth.
  7. Dip half of each pretzel sandwich in the chocolate, letting the excess drip off before placing back on the parchment-lined baking sheet. Repeat until all have been dipped.
  8. If desired, sprinkle with flaky sea salt while the chocolate is still warm.
  9. Place in the fridge or freezer until chocolate is firm. Store in an airtight container.

24. Ham and Potato Casserole

One Pot Cheesy Ham and Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

This casserole recipe is the perfect comfort food!

Ingredients

  • 1 cup Ham
  • 10 Potatoes
  • 1 cup Mushroom soup
  • 1 Onion
  • 1 cup Grated cheddar
  • 1/2 cup Milk
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions

  1. Prepare all the ingredients.
  2. Peel potatoes, ham and onions and cut into cubes.
  3. Add half of the cheese, salt, pepper. Mix.
  4. Add the soup concentrate to the milk. Mix.
  5. Add potatoes with ham and onions in a heat-resistant mold.
  6. Spread the mushroom sauce on top.
  7. Add the remaining cheese. Bake in a preheated 180 degree oven for about 2 hours. Or cook in a slow cooker for about 8 hours.
  8. Serve.

25. Chicken Rice

Taiwanese Sesame Oil Chicken Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Try my comforting, fragrant and delicious Taiwanese sesame oil chicken recipe and you’ll be surprised by this quick and easy to whip up meal!

Ingredients

  • 1 lb boneless chicken thigh (cut into bite size)
  • salt
  • 1½ cups white rice (or sticky rice)
  • 15 slices ginger (thinly slice)
  • 3 tbsps sesame oil
  • 1 tbsp soy sauce
  • ⅛ tsp white pepper powder
  • ¼ cup rice cooking wine (michiu)
  • 1 tbsp goji berry (optional)

Instructions

  1. In a bowl, toss chicken pieces with ½ tsp of salt and set it aside for 15 minutes.
  2. Wash and drain the rice really well, cook it in a rice cooker with 1½ cup of water (or 1 cup of water if you use sticky rice ) with a slice of ginger and a few drops of sesame oil.
  3. In a Dutch oven, add in the rest of the sesame oil and ginger slices, sauté it over medium low heat until the ginger begins to brown and the edges become curly (this usually takes 5-7 minutes). This is the key step, so be patient and make sure the ginger slices are nicely golden brown as in the picture in the post (but don’t burn the ginger either).
  4. Add chicken pieces into the pot and sauté until the surface of the chicken turns white before adding soy sauce, white pepper powder and rice cooking wine. When the liquid is boiling, cover and let it cook for 5 minutes.
  5. Finally, add goji berries and cooked rice into the pot. Mix everything together and it’s done! If you have time, cover the lid and let it sit for 5-10 minutes after turning off the heat, as this will allow the flavor to meld together better.

26. Date Energy Balls

Date Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’35’, ’35 energy balls’]

These date energy balls are naturally sweet, nutty, and yummy. They’re no-bake, vegan, gluten-free, Paleo and Whole30-friendly. A perfect healthy snack or sweet treat.

Ingredients

  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup shredded unsweetened coconut
  • 2 cups soft dates (pitted)
  • 2 tbsp almond butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea salt

Instructions

  1. Add pecans, walnut, and shredded coconut into a food processor. Process until the mixture is crumbly.
  2. Now, add in the rest of the ingredients. Process until the mixture is sticky and crumbly but make sure to not overprocess. Otherwise, it will become too oily.
  3. Scoop out the dough and form balls with your hands.
  4. Place in a fridge for at least 30 minutes before serving.

27. Flapjack

Easy Flapjacks Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT145M · Yield: [‘8’, ‘8 Large or can be cut into 16 Squares’]

How to make traditional flapjacks using 4 simple ingredients; butter, sugar, golden syrup and porridge oats. Our easy flapjacks recipe results in perfectly chewy, soft and thick flapjacks.It is important you allow the flapjacks to cool enough to be able to cut into perfect rectangle oat bars or squares.We used 8 x 8 inches /20 x 20 cm square baking tin. You can use larger tin for thinner flapjacks or a round tin for slices instead!

Ingredients

  • 250 gram Unsalted Butter
  • 200 gram Light Brown Sugar (or demerara sugar.)
  • 5 tbsp Golden Syrup (or honey, agave syrup or maple syrup)
  • 350 gram Oats (instant or quick rolled oats for a soft texture jumbo rolled oats for a chewy texture)

Instructions

  1. Preheat oven to 180°c / 160°c fan gas 4 / 350 °F. Prepare the baking tin by lining it with baking parchment. We use a 8 x 8 inch square tin loose-bottomed cake tin, if using a longer tin they will come out thinner.Make sure parchment paper is longer than the tray to make it easier to remove later. See blog post for advice.
  2. Put 250 gram Unsalted Butter, 200 gram Light Brown Sugar and 5 tbsp Golden Syrup in a pan together.
  3. Melt the ingredients together on low heat. Do not allow the mixture to boil.
  4. Once melted turn off the heat and add 350 gram Oats.
  5. Stir oats into the butter, sugar and syrup until well coated and it forms a sticky mixture
  6. Transfer into the lined baking tray
  7. Push down with a silicone spatula
  8. Bake for 15 -20 minutes in an oven set to 180°c / 160°c fan gas 4 / 350 °F
  9. Remove from the oven, they will still be soft and greasy looking, don’t worry this is normal they firm up as they cool. Do not be tempted to cook for longer!
  10. Leave to cool still in the tin for at least 30 minutes. Once the tin has cooled down, place it in the fridge. This will cool the flapjack mixture quicker and make it set hard. The longer the better for neater cuts I suggest 2 hours+.
  11. Once completely cooled and firm, gently lift the flapjack slab out with the baking parchment.
  12. Use a sharp knife to cut into rectangles or squares!
  13. Makes 8 large rectangular flapjacks or 16 treat size squares.
  14. Best served at room temperature, for a soft chewy texture.

28. BBQ Beer Meatballs

BBQ Beer Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb ground beef (85/15)
  • 1/2 cup breadcrumbs
  • 1/4 cup finely minced onion
  • 2 garlic cloves, minced
  • 1/4 cup grated parmesan cheese (optional)
  • 1 large egg
  • 1/2 cup BBQ sauce
  • 1/2 cup beer
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for browning) optional

Instructions

  1. 1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment.
  2. 2. In a large bowl, mix beef, breadcrumbs, onion, garlic, parmesan, egg, paprika, salt, and pepper until just combined.
  3. 3. Shape the mixture into meatballs about 1.25 inches in diameter (roughly 18–20 meatballs).
  4. 4. Place meatballs on the prepared sheet and bake for 12–15 minutes, until cooked through and browned on the outside.
  5. 5. In a small saucepan, combine BBQ sauce and beer and simmer for about 5 minutes to blend the flavors.
  6. 6. Gently toss the baked meatballs in the BBQ beer sauce and simmer 5–7 minutes to glaze.
  7. 7. Serve hot with additional sauce on the side, or with rice or crusty bread as desired.

29. Mango Sticky Rice

Instant Pot Mango Sticky Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’]

Make Creamy Rich Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice – Khao Niao Ma Muang). Recreate this popular Thai street food dessert with few simple ingredients (no soaking required). A sweet creamy dream come true!

Ingredients

  • 1 cup (200g) glutinous rice
  • ⅔ cup (167ml) cold water
  • ⅔ cup (167ml) coconut milk
  • ¼ cup + 1 tablespoon (62.5g) sugar
  • A pinch salt
  • 1 (309g) mango (, peeled and thinly sliced)
  • 2 tablespoons (11g) coconut flakes
  • ½ cup (125ml) coconut milk
  • 2 tablespoons (25g) sugar
  • 1 tablespoon (10g) cornstarch
  • 2 pinches salt

Instructions

  1. Pressure Cook Sticky Rice: Pour 1 cup (250ml) cold water in Instant Pot. Add a steamer basket. In a stainless steel bowl, add 1 cup (200g) glutinous rice and ⅔ cup (167ml) cold water. Ensure all the rice are submerged. Layer stainless steel bowl on top of the steamer basket. Pressure Cook at High Pressure for 12 minutes, then 12 minutes Natural Release.
  2. Prepare Coconut Milk Mixture: While sticky rice is natural releasing, add ¼ cup + 1 tbsp (62.5g) sugar, a pinch of salt, and ⅔ cup (167ml) coconut milk in a saucepan. Warm mixture over medium-low heat, just so the sugar fully dissolves. Remove mixture from heat and pour into the sticky rice. Gently fluff and mix. Let it sit for roughly 30 – 60 minutes until coconut mixture is fully soaked.
  3. Toast Coconut Flakes: Place 2 tbsp (11g) coconut flakes on a skillet. Toast until golden brown over medium heat (~2 – 3 minutes). Stir occasionally. Remove from heat and set aside.
  4. Prepare Coconut Sauce: In a mixing bowl, mix 2 tbsp (30ml) coconut milk with 1 tbsp (10g) cornstarch. In the saucepan, add ½ cup (125ml) coconut milk, 2 tbsp (25g) sugar, and 2 pinches of salt. Bring mixture to a simmer over medium heat. Thicken the sauce by slowly adding the coconut cornstarch mixture to the simmering coconut milk mixture. Mix well and turn off the heat.
  5. Prepare Mango: Peel off the skin, cut off the ends, then cut mango by gliding a knife along the mango seed.
  6. Serve Instant Pot Mango Sticky Rice Balls:-Layer mango slice on plastic food wrap-Drizzle a small amount of coconut sauce on mango-Place 1 large heaping tablespoon (~40 – 45g) coconut sticky rice on top-Form temari bite as shown in photo below-Sprinkle a pinch of perfectly toasted golden brown coconut flakes on top

30. Smashed Brussel Sprouts

Smashed Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘2’, ‘2 small plates’]

These yummy, sweet and crispy brussels sprouts are a perfect snack for kids and families. Healthy comfort food you can make with old Brussels sprouts. Gluten-free and vegetarian.

Ingredients

  • 1 lb brussels sprouts
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 3 tbsp mayonnaise
  • 1 tsp fresh lemon juice
  • 2 cloves garlic (minced)
  • 1 tsp thyme
  • 1 tsp lemon zest

Instructions

  1. Preheat the oven to 425F.
  2. Cut off the stems of brussels sprouts.
  3. Add the brussels sprouts to a bowl and add in some water. Cover the bowl with a plate and microwave for 5 min at maximum heat to steam.
  4. Place the brussels sprouts on a baking sheet and smash with the flat part of a glass to flatten them out.
  5. Drizzle olive oil all over the sprouts and sprinkle with salt and black pepper.
  6. Bake in the oven for 20 minutes until golden and crispy.
  7. Mix all the ingredients for the dipping sauce in a bowl and serve your mashed brussels sprouts.

31. Broccoli Salad

Healthy Broccoli Salad with Sweet Lemon Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497080H14M2S · Total: PT-497080H14M2S · Yield: [‘6’, ‘Serves 6’]

Your favorite broccoli salad recipe with an upgraded and lightened-up dressing that’s to-die-for!

Ingredients

  • ½ cup plain yogurt (Greek or regular)*
  • 2 tablespoons honey or granulated sugar
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • Zest and juice of 1 medium lemon
  • ½ teaspoon kosher or sea salt
  • 2 medium heads broccoli, chopped into bite-sized pieces
  • ¼ medium red onion, peeled and finely diced
  • ½ cup roasted sunflower seeds
  • ½ cup unsweetened dried cranberries

Instructions

  1. In a medium bowl, whisk together the yogurt, sugar or honey, mayonnaise, vinegar, lemon zest and juice, and salt. Taste and adjust the seasoning, if necessary.
  2. In a large bowl, toss together the broccoli, onion, sunflower seeds, and dried cranberries. Toss with the dressing and refrigerate at least 30 minutes.

32. Taco Salad

Doritos Taco Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’12’]

This delicious Doritos Taco Salad has all the best taco night toppings and flavors into a salad bowl perfect for dinner, a potluck or party.

Ingredients

  • 1.5 – 2 lbs Ground Beef (cooked and well drained)
  • 1 head Iceberg Lettuce (shredded)
  • 1 Green Pepper (diced)
  • 1 Red Pepper (diced)
  • 5 Green Onions (chopped)
  • 2 Tomatoes (diced)
  • 1.5 cups Cheddar Cheese (grated)
  • 1 bag Cheese Nacho Chips (crush in bag before opening)
  • 1 envelope Taco Seasoning
  • 1 bottle French Dressing
  • Salsa and Sour Cream (as desired)

Instructions

  1. Mix all the ingredients in a large bowl {if not serving right away, leave out the chips, seasoning and french dressing until just before serving}. You may not use all the french dressing in the bottle, add 3/4 of the bottle, test, and add more if preferred.
  2. Serve with salsa and sour cream
  3. Enjoy!

33. Mexican Bean Salad

Mexican Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

  • 2 cups cooked black beans (dried)
  • 1/2 cup corn (canned, drained)
  • 1 cup cherry tomatoes (halved)
  • 1 small red onion (chopped)
  • 1 red bell pepper (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 jalapeño (finely chopped)
  • 1 lime (for freshly squeezed juice)
  • ½ tsp lime zest (grated)
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground garlic
  • 1/4 tsp sea salt

Instructions

  1. Add all the ingredients to a large bowl. Toss them well to combine.
  2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

34. BBQ Cauliflower Wings

BBQ Cauliflower Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

These vegan BBQ cauliflower wings are sweet, smoky, saucy, crispy, and perfect as a game day and party appetizer or side dish! Lightly battered and baked (or air fried) until crispy. Just a handful of ingredients, oil-free, egg-free, and gluten-free optional!

Ingredients

  • ½ head of cauliflower
  • 1 cup of all-purpose flour
  • 1 cup of plain plant-based milk
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • ½ teaspoon of paprika
  • ½ teaspoon of brown sugar
  • ½ teaspoon of liquid smoke (optional)
  • 1 cup of bbq sauce
  • Vegan ranch

Instructions

  1. Preheat the oven to 450 degrees F (232 degrees C).
  2. Cut the cauliflower into thin strips about ½ inch wide, and 2 -3 inches long.
  3. Whisk the flour, plant-based milk, garlic powder, onion powder, paprika, brown sugar, and liquid smoke together in a bowl until thoroughly combined. Dip the cauliflower pieces into the flour mixture, making sure to coat the entire piece.
  4. Place the cauliflower pieces onto a non-stick baking sheet, or baking sheet coated with cooking spray or lined with parchment paper. Bake for 15 minutes.
  5. While cauliflower is cooking, heat the bbq sauce in a saucepan.
  6. Remove the cauliflower pieces from the oven and dip them in BBQ sauce. Place pieces back on the baking sheet and cook for 5 more minutes.
  7. Enjoy with some more bbq sauce or vegan ranch.

35. Potato Romanoff

📋 Potatoes Romanoff Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [’20’, ’20 people’]

This Potatoes Romanoff Recipe (aka Hash brown Casserole) is not only classic comfort food, it’s the ultimate potluck dish. Made with frozen hash browns, low-fat sour cream, cheddar cheese and mushroom soup, it’s a little lighter than the usual, but delivers on taste! It can also be made in a slow cooker.

Ingredients

  • 8 cups frozen hash browns (defrosted)
  • 2 cups low- fat sour cream
  • 2 -10 oz low – fat cans of mushroom soup
  • 2 cup low- fat sharp cheddar cheese (grated)
  • 2 small onions (finely chopped)
  • 1/2 cup butter
  • sprig of fresh dill or chopped green onions (optional)
  • salt and black pepper to taste
  • parmesan cheese (optional)

Instructions

  1. Preheat oven to (175 degrees C) 350 degrees f. Spray a casserole dish with non-stick cooking spray.
  2. Cook finely chopped onions in 1/2 cup butter in microwave for 3 minutes.
  3. Mix all remaining ingredients together in a large bowl, then add onion with butter and combine.
  4. Transfer mixture to prepared baking dish and cook (uncovered) in preheated oven for 1 hour and 15 minutes.
  5. Slow Cooker: Follow same directions and cook in slow cooker/crock pot  (covered) for 3 hours on high or 6 hours on low. 

36. New York Cheesecake

Instant Pot New York Cheesecake #17 is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT40M · Yield: [‘7’, ‘7 inches’]

Easy New York Style Instant Pot Cheesecake Recipe: Pamper yourself & impress guests with your choice of smooth/creamy or rich/dense pressure cooker cheesecake with crisp crust.

Ingredients

  • 10 (120g) graham crackers (, finely ground)
  • 3 – 4 tablespoons (42g – 56g) unsalted butter (, melted)
  • Pinch sea salt
  • 2 teaspoons – 1½ tablespoon (8.3g – 19g) brown sugar ((depends on desired sweetness))
  • ¼ cup (32g) all-purpose flour ((Optional for blind-baking crust))
  • 16 ounces (454g) Philadelphia cream cheese (, room temperature)
  • 2 large eggs (, room temperature)
  • ⅔ cup (133g) white sugar
  • ½ cup (120g) sour cream (, room temperature)
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons (10ml) vanilla extract
  • 2 pinches sea salt

Instructions Amy + Jacky’s Tips Before You Start

  1. We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
  2. Read Amy + Jacky’s 11 Tested Tips to Make a Stunning Instant Pot Cheesecake to help you make a successful cheesecake! 🙂

PREPARATION

  1. Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 – 4 tablespoons (42g – 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake’s success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don’t skip this step! 🙂

PART A. MAKE THE CRUST

  1. Ground Graham Crackers: Finely ground 120g graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
  2. Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp – 1 1/2 tbsp (8.3g – 19g) brown sugar together with a fork.
  3. Perfectionist’s Step – Add Flour (if blind-baking for firmer & crisper crust): mix in ¼ cup (32g) all-purpose flour.
  4. Add Melted Unsalted Butter: Mix in roughly 3 – 4 tbsp (42g – 56g) unsalted butter until the mixture sticks together.
  5. Line Pan: Line the side & bottom of cheesecake pan with parchment paper.*Note: We did not use any butter to line the parchment paper.
  6. Form Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
  7. Firm CrustMethod #1 – Freeze: Place cheesecake pan in freezer while you make the cheesecake batter. Method #2 – Blind-Bake (for firmer & crisper crust): Place crust in a 325°F oven for 15 minutes.

PART B. MAKE DENSE CHEESECAKE BATTER

  1. Mix Sugar Mixture: Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and 2/3 cup (133g) white sugar together in a small mixing bowl.
  2. Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.
  3. Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 – 30 seconds). Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 – 30 seconds).
  4. Add Sour Cream & Vanilla Extract: Add 1/2 cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 – 30 seconds).
  5. Blend in Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
  6. Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.
  7. Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks. See above photos for demo.

PART C. PRESSURE COOK CHEESECAKE

  1. Method #1: Pour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it’s not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.Perfectionist’s Method #2 – Prevent Surface Dents: Place a steamer rack and pour 1 cup (250ml) of water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away.*Caution: Don’t wait too long to place the cheesecake in pressure cooker, as it’ll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with Venting Knob at Venting Position. Turn Venting Knob to Sealing Position and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 – 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

PART D. COOL, CHILL, SERVE CHEESECAKE

  1. Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
  2. Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
  3. Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
  4. Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy~

37. Cherry Pie Bars

Cherry Pie Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’16’, ’16 bars’]

Ingredients

  • 1 c dairy free butter (room temperature for 20 minutes)
  • ¾ c granulated sugar
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • 2 c gluten free all-purpose flour (spoon and level method)
  • 1 tsp xanthan gum (omit if gf all-purpose flour contains this or guar gum)
  • ½ tsp baking powder
  • ¾ tsp kosher salt
  • 21 ounce can cherry pie filling
  • ½ c powdered sugar
  • ¼ tsp vanilla extract
  • 1 tbsp dairy free milk

Instructions Cherry Pie Bar Instructions

  1. Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper or nonstick spray; set aside.
  2. In a stand mixer or with a handheld mixer and large bowl, combine the butter and sugar until well blended.
  3. Then add in the almond extract and vanilla extract until smooth.
  4. Now add in the flour, xanthan gum if needed, baking powder, and salt. Scrape down the sides and bottom of bowl as needed until the mixture is well blended.
  5. Remove ⅔ c of the mixture and set aside for the topping.
  6. Evenly press the remaining dough into the pan then top with the cherry pie filling and use an angled spatula to smooth the pie filling evenly around the pan.
  7. Then top the filling with the remaining dough. Drop small sections of the topping mixture evenly over the pie filling. There will be small spaces with no dough.
  8. Bake for 25-30 minutes until the cherry pie filling starts to bubble up on the sides and the bar topping starts to turn golden brown.
  9. Allow to cool completely, then drizzle with glaze.

Bar Glaze Instructions

  1. Whisk together all the ingredients. Add more powdered sugar if you prefer a thicker glaze. Place the glaze into a Ziploc bag and cut off the corner. Drizzle glaze across the pan and allow to set for 10-15 minutes before serving.
  2. Cut and serve bars. Cover and refrigerate leftovers in the refrigerator up to 3 days.

38. Coffee Banana Cake

Coffee Banana Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H · Total: PT1H15M · Yield: [’16’, ’16 pieces’]

Delicious, soft coffee banana cake with a rich coffee espresso flavoring mixed in. Topped with a rich espresso buttercream frosting.

Ingredients

  • Coffee Banana Cake: 1 ½ cup granulated sugar (150g)
  • ⅔ cup butter (150g)
  • 1 cup sour cream
  • 2 eggs
  • 4 tsp vanilla
  • 1 ⅓ cup very ripe bananas (about 4 bananas), mashed
  • 2 ⅓ cups flour (280g)
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp espresso powder
  • Espresso Frosting: ½ cup butter (112g)
  • 1 ½ tbsp espresso, or very strong coffee
  • ½ tsp vanilla
  • 1 ½ cup icing sugar (180g)

Instructions

  1. Set the oven to 350F. Line a round 9” round springform pan with parchment paper.
  2. Using an electric mixer, beat the sugar and butter together until smooth in a large mixing bowl.
  3. Beat in the sour cream, egg, and vanilla. Beat until just combined.
  4. Mix in the mashed bananas.
  5. In a medium mixing bowl, mix together the flour, baking soda, salt and espresso powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined.
  7. Pour into the baking pan. Bake in the oven for 55 to 70 minutes, until a toothpick comes out clean.
  8. While the cake is baking, make the frosting. First, add boiling water to prepare the espresso according to the instructions of the instant espresso powder you are using. Note that espresso powder was used for baking the cake, but for the frosting, it is liquid espresso made from the instant powder.
  9. Using a hand mixer, whisk the butter for 4 to 5 minutes until light and fluffy. Gradually whisk in the icing sugar until combined, followed by the espresso and vanilla extract. Don’t over mix.
  10. Put the frosting in the fridge for a couple hours to chill.
  11. Wait until the banana espresso cake has completely cooled to room temperature. Then put it in the fridge for about another hour until cool before applying the frosting.
  12. Apply frosting and dust with icing sugar (optional). Serve.

39. Churro Candied Almonds

Churro Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT10M · Yield: [‘6’]

You’ll love this madly addictive gourmet treat: Churro Almonds! Sweet-Savory Caramelized Vanilla Cinnamon Almonds. Makes great homemade Christmas food gifts.

Ingredients

  • 2 ¼ cups (240g) almonds ((roasted or toasted for crunchy texture))
  • ¼ cup (50g – 60g) granulated sugar
  • ¼ cup (63ml) water
  • 1 tablespoon (6.5g) cinnamon powder
  • ½ teaspoon (2.5ml) vanilla extract
  • ½ teaspoon (3g) fine salt
  • ¼ teaspoon (0.5g) cayenne pepper
  • ¼ teaspoon (0.8g) paprika

Instructions

  1. Heat up Instant Pot: Heat up Instant Pot using Sauté function. Wait roughly 1 minute, then add ¼ cup (63ml) water, ¼ cup (60g) granulated sugar, 1 tbsp (6.5g) cinnamon powder, ½ tsp (2.5ml) vanilla extract, and ½ tsp (3g) fine salt in Instant Pot. Mix well, then let the sugar melt.
  2. Make Churro Almonds: Once the mixture starts to bubble, add in 2 ¼ cups (240g) almonds, ¼ tsp (0.5g) cayenne pepper and ¼ tsp (0.8g) paprika. Stir and coat almonds well with cinnamon mixture. Taste & adjust seasoning accordingly. It may look runny at first. Let the almond caramelize in the churro mixture for roughly 3 – 4 minutes.Amy + Jacky’s Tip: The almonds are done when all the churro mixture are gone.
  3. Serve: The almonds will stick together once they are chilled. Try your best to separate and spread them apart and let them cool completely in a single layer on a parchment paper in a tray. Amy + Jacky’s Sticky Tip: You can sprinkle some extra sugar on the parchment paper, then lay the almonds on the sugar as you separate them in the tray. Meet your new obsession & enjoy~

40. No Bake Caramel Slice

Super Easy Caramel Slice (No Bake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT80M · Yield: [’16’, ’16 small squares (or 9 larger)’]

This is a super easy no-bake recipe for the caramel slice everyone knows and loves. All you need is biscuits, butter, a can of sweetened condensed milk, chocolate, and golden syrup if you have it (yep, just 5 ingredients!). This is a foolproof recipe (with no sticking, burning or chocolate cracking) that you can throw together in around 20 minutes, and you don’t need to turn on your oven. It’s a perfect crowd pleasing chocolate treat for parties, picnics, BBQs or any other occasion.

Ingredients

  • 150 grams biscuits
  • 80 grams unsalted butter
  • 395 grams sweetened condensed milk (A whole tin of full fat, NOT light or reduced fat)
  • 50 grams unsalted butter
  • 2 tablespoons golden syrup (Substitute with corn syrup, maple syrup, honey, date syrup, rice bran syrup, or just skip this altogether.)
  • ½ teaspoon salt
  • 200 grams dark chocolate
  • 1 tablespoon oil

Instructions

  1. Line an 8×8 inch square baking tin with baking paper and set aside.
  2. Crush the biscuits until they look like fine breadcrumbs. You can do this in a food processor (it will take 10 to 20 seconds) or put the biscuits in a Ziploc style bag, seal it and hit it with a rolling pin on a hard surface.
  3. Melt the butter in the microwave in a medium-sized microwave-safe bowl (try 30 seconds to start with, then another 30 seconds if not fully melted).
  4. Add the biscuit crumbs to the melted butter and mix well with a spatula.
  5. Empty the biscuits and butter mixture into the baking tin and smooth down and right into the corners with the back of a metal spoon. Put the pan in the freezer or fridge while you make the caramel.
  6. To make the caramel layer, pour the whole tin of sweetened condensed milk into a medium saucepan (non-stick is best). Add the butter, golden syrup (if using) and salt.
  7. Heat on a medium heat, stirring until all the ingredients have melted together. Then continue heating and stirring continuously for 10 minutes until the caramel has darkened and thickened slightly (set a timer).
  8. Take the caramel off the heat. Then pour it over the biscuit base. Smooth it out into an even layer. Pop it back into the freezer/fridge while you prepare the chocolate layer.
  9. Break the chocolate up into a medium-sized microwave-safe bowl. Microwave for 1.5 to 2 minutes in 30-second bursts or until almost completely melted. Stir well until fully melted. Then add the tablespoon of oil and stir well again.
  10. Pour the melted chocolate and oil mixture over the caramel layer. Smooth out, then cover and let set in the fridge for at least an hour (longer is better).
  11. To serve, let your caramel slice warm up slightly for 5 to 10 minutes at room temperature. Then run a sharp knife under the hot water tap. Cut it into 16 small squares, or 9 larger squares if you prefer. Store in an airtight container in the fridge for up to a week.

41. Loaded Devilled Eggs

Loaded Devilled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1 tablespoon finely chopped pickle relish
  • 1/4 teaspoon paprika (plus extra for garnish)
  • 2 tablespoons shredded cheddar cheese
  • 2 teaspoons crispy bacon bits (optional)
  • Salt and pepper to taste
  • Chives for garnish (optional)

Instructions

  1. 1. Place eggs in a saucepan, cover with water, bring to a boil, then simmer 9 minutes.
  2. 2. Transfer eggs to an ice bath, cool, then peel.
  3. 3. Halve the eggs and carefully scoop yolks into a bowl.
  4. 4. Mash yolks with mayonnaise, Dijon mustard, white vinegar, relish; season with salt and pepper.
  5. 5. Spoon or pipe the yolk mixture back into the egg whites.
  6. 6. Top with cheddar cheese and bacon bits, and dust with paprika.
  7. 7. Chill briefly before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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