Puffed Pear Pancake - Climbing Grier Mountain

Indulge in the perfect breakfast treat with this Puffed Pear Pancake recipe from Climbing Grier Mountain. The combination of sweet caramelized pears and fluffy pancake batter is simply irresistible. Serve it up with a drizzle of maple syrup for an extra touch of sweetness!

Ingredients:

• 2 ripe pears, peeled, cored, and sliced
• 3 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 cup whole milk
• 4 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar for dusting
• Maple syrup for serving

Instructions:

Preheat your oven to 425F 220C

In a 10-inch ovenproof skillet, melt the butter over medium heat

Add the sliced pears, brown sugar, and ground cinnamon to the skillet

Cook for about 5 minutes or until the pears are tender and caramelized

Remove from heat

In a blender, combine the flour, granulated sugar, salt, milk, eggs, and vanilla extract

Blend until the batter is smooth

Pour the batter over the caramelized pears in the skillet

Place the skillet in the preheated oven and bake for 20-25 minutes or until the pancake is puffed and golden brown

Remove the puffed pear pancake from the oven, dust with powdered sugar, and serve hot with maple syrup

Enjoy your delicious Puffed Pear Pancake!

Hummingbird Cake Pop

Delicious cake pops with pecan, pineapple, and banana flavors that are modeled after the traditional Hummingbird Cake.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans
• Cream cheese frosting store-bought or homemade
• Cake pop sticks
• White chocolate or candy melts for coating
• Chopped pecans or shredded coconut for decoration

Instructions:

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

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon

Add oil, eggs, and vanilla extract to the dry ingredients, mixing until well combined

Fold in mashed bananas, crushed pineapple, and chopped pecans

Pour the batter into the greased cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean

Let the cake cool completely, then crumble it into fine crumbs in a large bowl

Mix in cream cheese frosting until the mixture is moist enough to roll into cake balls

Shape the mixture into cake balls and place them on a parchment-lined tray

Insert cake pop sticks into each ball and freeze for 1-2 hours

Melt white chocolate or candy melts according to package instructions

Dip each cake pop into the melted chocolate, ensuring full coverage

While the coating is still wet, sprinkle chopped pecans or shredded coconut for decoration

Allow the coating to set, and your Hummingbird Cake Pops are ready to enjoy!

Berry-Cheese Board

This Berry-Cheese Board is a tasty and pretty appetizer or snack that combines the smooth, creamy flavors of brie, blue, and goat cheese with the bright, juicy tastes of fresh berries. The nuts and dried cranberries give it a satisfying crunch, and the honey drizzle makes it a little sweet. It's great for get-togethers and parties, or you can just eat it whenever you want.

Ingredients:

• 8 ounces of brie cheese
• 8 ounces of blue cheese
• 8 ounces of goat cheese
• 1 cup of fresh strawberries
• 1 cup of fresh blueberries
• 1 cup of fresh raspberries
• 1/2 cup of blackberries
• 1/4 cup of honey
• 1/4 cup of roasted almonds
• 1/4 cup of dried cranberries
• Crackers and baguette slices for serving

Instructions:

Arrange the brie, blue cheese, and goat cheese on a serving board or platter

Wash and dry the fresh berries, then arrange them around the cheeses

Drizzle honey over the brie cheese for a touch of sweetness

Sprinkle roasted almonds and dried cranberries over the board for texture and flavor

Place a small bowl of honey on the board for dipping

Serve with a selection of crackers and baguette slices

Encourage guests to create their own cheese and berry combinations

Mexican Watermelon Salad

In this Mexican Watermelon Salad, the sweet watermelon is mixed with the spicy jalapeo pepper and the fresh cilantro to make a cool and healthy dish. You can eat it as a side dish with Mexican food or as a light, healthy snack on a hot day.

Ingredients:

• 4 cups of diced watermelon
• 1 cup of diced cucumber
• 1/2 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• 1 jalapeo pepper, seeded and finely chopped
• Juice of 2 limes
• 1 tablespoon of extra-virgin olive oil
• Salt and pepper to taste
• 1/4 cup of crumbled queso fresco cheese optional
• 1/4 cup of roasted pepitas pumpkin seeds

Instructions:

In a large bowl, combine the diced watermelon, cucumber, red onion, cilantro, and jalapeo pepper

In a small bowl, whisk together the lime juice and extra-virgin olive oil

Season with salt and pepper to taste

Drizzle the dressing over the watermelon mixture and toss gently to combine

If using, sprinkle the crumbled queso fresco cheese over the salad

Top the salad with roasted pepitas for added crunch and flavor

Serve immediately and enjoy your refreshing Mexican Watermelon Salad!

Vegan Fruity Chocolate Quinoa Breakfast Bowl

A tasty and healthy way to start the day is with this vegan breakfast bowl. The cocoa powder gives it a rich chocolate flavor, and the quinoa gives it protein and fiber. There are different kinds of fruits, coconut, and almonds on top, making it a tasty and healthy breakfast.

Ingredients:

• 1 cup quinoa
• 2 cups almond milk
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup mixed berries strawberries, blueberries, raspberries
• 1 banana, sliced
• 2 tablespoons shredded coconut
• 2 tablespoons chopped almonds

Instructions:

Rinse quinoa thoroughly under cold water

In a saucepan, combine quinoa and almond milk

Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed

Stir in cocoa powder, maple syrup, and vanilla extract

Divide the quinoa mixture into bowls

Top each bowl with mixed berries, sliced banana, shredded coconut, and chopped almonds

Serve warm and enjoy!

Slow Cooker Beef Stew

A hearty and flavorful beef stew cooked slowly to perfection in a crockpot, making it an ideal dish for a cozy November evening.

Ingredients:

• 1
• 5 lbs beef stew meat, cubed
• 4 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 can 14
• 5 oz diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons water

Instructions:

Beef, carrots, potatoes, onion, garlic, beef broth, diced tomatoes, thyme, rosemary, salt, and pepper should all be put in a slow cooker

There should be no leaks

Cook on low for 8 hours or high for 4 hours, until the beef is soft

Mix flour and water together in a small bowl until the mixture is smooth

Add the flour mix to the slow cooker and stir it in

Put the lid on top and cook on high for another 30 minutes, or until the stew gets thicker

Enjoy while hot!

Gluten-Free Fig Jam Crumble Bars

These Gluten-Free Fig Jam Crumble Bars are a delightful treat that's perfect for snacking or dessert. The combination of the sweet fig jam and the nutty crumble topping creates a satisfying and wholesome bar that's gluten-free and delicious.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup gluten-free fig jam
• 1/2 cup chopped nuts e
• g
• , almonds or walnuts
• 1/4 cup shredded coconut optional

Instructions:

Warm up the oven to 350F 175C and put parchment paper in an 8x8-inch 20x20 cm baking pan

Gluten-free rolled oats, almond flour, melted coconut oil, maple syrup, vanilla extract, and salt should all be mixed together in a large bowl

Mix the ingredients together until they turn into a crumbly dough

To make the crust, press two-thirds of the dough mixture evenly into the bottom of the baking pan that has been prepared

Cover the crust layer with the gluten-free fig jam

If you want, mix the last third of the dough mixture with chopped nuts and shredded coconut in a small bowl

This is what will go on top of the crumble

Spread the crumble topping out evenly on top of the fig jam

After the oven is hot, bake it for 25 to 30 minutes, or until the top is golden brown and the jam starts to bubble

Remove from the oven and let cool in the pan for at least 30 minutes

Then, move it to a wire rack and let it cool all the way down

Cut it into bars or squares when it's cool, and enjoy! You can keep these Gluten-Free Fig Jam Crumble Bars for up to a week in a container that won't let air in