Slow Cooker Maple Bacon Beer Baked Beans

A hearty and flavorful baked beans recipe with a twist of maple syrup, bacon, and beer, slow-cooked to perfection. Perfect for gatherings and potlucks.

Ingredients:

• 1 lb dried navy beans
• 8 slices bacon, diced
• 1 onion, finely chopped
• 3/4 cup maple syrup
• 1/2 cup dark beer
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup tomato paste
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Dried navy beans should be rinsed and soaked overnight

Cook the chopped bacon until crispy in a skillet

Eliminate extra fat

Soak beans, cook bacon, chopped onion, maple syrup, dark beer, molasses, brown sugar, Dijon mustard, tomato paste, chicken broth, salt, and black pepper should all be combined in a slow cooker

Mix thoroughly to blend

Cook beans for 6 to 8 hours on low heat, or until they are soft

If needed, adjust the seasoning before serving

Cookie Dough Cupcakes with Biscoff Frosting

Enjoy the best of both worlds: cookie dough and cupcakes with a delicious Biscoff frosting. There's no better time than any to enjoy these cupcakes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup mini chocolate chips
• For the Cookie Dough Filling:
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 1/4 cup all-purpose flour
• 1/4 cup mini chocolate chips
• For the Biscoff Frosting:
• 1/2 cup unsalted butter, softened
• 1/2 cup Biscoff spread
• 2 cups powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt

Set aside

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs, one at a time, followed by the vanilla extract

Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk

Mix until just combined, then fold in the mini chocolate chips

Fill each cupcake liner about two-thirds full with the cupcake batter

In a separate bowl, prepare the cookie dough filling by mixing together the softened butter, brown sugar, flour, and mini chocolate chips

Roll small portions into balls and place one in the center of each cupcake

Bake for 18-20 minutes or until a toothpick inserted into the cupcake not the cookie dough comes out clean

Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

While the cupcakes cool, prepare the Biscoff frosting

In a mixing bowl, beat together the softened butter and Biscoff spread until creamy

Gradually add the powdered sugar, milk, and vanilla extract, and continue to beat until the frosting is smooth and fluffy

Adjust the consistency with more milk if needed

Once the cupcakes are completely cool, pipe or spread the Biscoff frosting onto each cupcake

You can garnish with extra mini chocolate chips or crumbled Biscoff cookies if desired

Enjoy your delicious Cookie Dough Cupcakes with Biscoff Frosting!

Creamy Bacon and Tomato Potato Salad

A delicious and creamy potato salad with crispy bacon, juicy cherry tomatoes, and a tangy dressing.

Ingredients:

• 6 medium potatoes, diced
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

Boil the diced potatoes in salted water until tender, about 10-12 minutes

Drain and let cool slightly

In a large bowl, combine the cooked and crumbled bacon, halved cherry tomatoes, and thinly sliced green onions

In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth

Add the cooled diced potatoes to the bowl with the bacon, tomatoes, and green onions

Pour the creamy dressing over the potatoes and gently toss until evenly coated

Season with salt and pepper to taste

Refrigerate for at least 1 hour before serving to allow flavors to meld

Garnish with additional sliced green onions, if desired, before serving

Wine Bottle Lamp Recipe

Make a stylish and useful lamp out of an empty wine bottle. This project is great for people who like wine and people who like to make things because it adds a touch of charm to any room.

Ingredients:

• 1 empty wine bottle
• 1 lamp kit with cord and socket
• 1 lampshade
• Decorative elements optional

Instructions:

Clean and dry the wine bottle thoroughly

Insert the lamp kit into the wine bottle according to the kit's instructions

Attach the lampshade to the socket of the lamp kit

Add any decorative elements to personalize the lamp optional

Plug in the lamp and enjoy!

Chicken and Asparagus Teriyaki Stir Fry

Savor a tasty and speedy stir-fry of chicken and asparagus with a rich teriyaki sauce. It's a satisfying and healthful weeknight dinner that's ideal.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into thin strips
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, thinly sliced
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup sliced green onions
• 1 cup cooked white rice, for serving

Instructions:

In a bowl, marinate the chicken strips in half of the teriyaki sauce for 15 minutes

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat

Add the marinated chicken and stir-fry for 5-6 minutes until cooked through

Remove from the skillet and set aside

In the same skillet, add the remaining oil and saut the garlic and ginger for about 30 seconds, until fragrant

Add the asparagus and red bell pepper to the skillet and stir-fry for 3-4 minutes until slightly tender

Return the cooked chicken to the skillet and pour in the remaining teriyaki sauce

Stir-fry for another 2-3 minutes to heat through and coat everything in the sauce

Sprinkle with sliced green onions and serve hot over cooked white rice

Slow-Cooker Chicken 'Osso Buco'

Slow-Cooker Chicken 'Osso Buco' is a flavorful twist on the classic Osso Buco dish, traditionally made with veal shanks. In this recipe, succulent chicken drumsticks and thighs are slow-cooked with aromatic vegetables and a savory tomato-based sauce, resulting in tender, juicy chicken infused with rich flavors.

Ingredients:

• 4 chicken drumsticks
• 4 chicken thighs
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup dry white wine
• 1 can 14
• 5 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 1/4 cup chopped fresh parsley, for garnish

Instructions:

Add salt and pepper to the chicken drumsticks and thighs, and then lightly coat them with flour

Warm up the olive oil in a big pan over medium-high heat

It will take about 34 minutes per side to brown the chicken pieces all over

Add the chicken that has been browned to the slow cooker

Put the garlic, onion, carrots, and celery in the same pan

It will take about 5 minutes of sauting until the vegetables are soft

Add chicken broth and white wine to the pan and scrape up any browned bits on the bottom

To the pan, add tomato paste, thyme, bay leaves, and diced tomatoes

Warm it up and stir it well

Then let it simmer for 5 minutes

Pour the tomato and vegetable mix over the chicken in the slow cooker

Leave the lid on and set the heat to low

Cook for 6 to 8 hours, or until the chicken is soft and fully cooked

Take out the bay leaves and thyme sprigs when it's done

Add chopped parsley on top of the hot chicken Osso Buco to serve

Savory Tapas Pairing with Red Wine

With a variety of savory tapas and a strong red wine, you can enjoy this delightful mix of flavors. This recipe is a simple but classy way to have people over to your corner wet bar.

Ingredients:

• 1 baguette, sliced
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 8 ounces mozzarella cheese, sliced
• Salt and pepper to taste
• 1 bottle of your favorite red wine

Instructions:

Preheat oven to 375F 190C

In a small bowl, mix olive oil and minced garlic

Brush each baguette slice with the garlic-infused olive oil

Place the slices on a baking sheet and bake for 5-7 minutes or until lightly toasted

On each toasted baguette slice, layer a slice of mozzarella cheese, a halved cherry tomato, and a basil leaf

Sprinkle with salt and pepper to taste

Return to the oven and bake for an additional 5 minutes or until the cheese is melted

Serve warm with a bottle of your favorite red wine