Easy Pork Rice Bowl

Making this Easy Slow Cooker Pork Rice Bowl is a quick and easy way to make a tasty meal. Slowly cooking the pork shoulder in a savory soy sauce mixture makes it soft and full of flavor. It will fill you up if you serve it over rice.

Ingredients:

• 1 lb pork shoulder, cubed
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/4 tsp red pepper flakes
• 1 cup chicken broth
• 2 cups cooked rice
• Green onions, sliced for garnish
• Sesame seeds for garnish

Instructions:

Salt, sugar, ginger, garlic, and red pepper flakes should all be mixed together in a bowl

Mix the soy sauce and water together and pour it over the pork cubes in the slow cooker

Put chicken broth in the slow cooker

For 6 to 8 hours on low heat or 3 to 4 hours on high, until the pork is soft

Put pork on top of rice that has been cooked

Add green onions and sesame seeds that have been sliced on top

Have fun

Sweet Paul: Crab Salad

This Sweet Paul Crab Salad is a delightful combination of fresh crab meat, creamy mayonnaise, and zesty Dijon mustard. Its the perfect salad for a light and refreshing meal.

Ingredients:

• 1 pound fresh crab meat
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped celery
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Lettuce leaves for serving
• Lemon wedges for garnish

Instructions:

Put the fresh crab meat, mayonnaise, Dijon mustard, and lemon juice in a large bowl

Add the chopped red onion, celery, and fresh parsley slowly and carefully

To taste, add salt and black pepper to the crab salad

As needed, change the seasoning

Put the crab salad in the fridge for at least 30 minutes so that the flavors can mix

Put lettuce leaves on plates and spoon the crab salad on top of them to serve

If you want, you can add lemon wedges and extra chopped parsley as a garnish

Have fun with your Sweet Paul Crab Salad

Caramel Apple Sauce

Adding apple extract to caramel sauce makes it even better, and its a great way to add a touch of fall to your desserts.

Ingredients:

• 1 cup coconut sugar
• 1/2 cup coconut cream
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/2 tsp apple extract
• Pinch of salt

Instructions:

In a saucepan over medium heat, combine coconut sugar, coconut cream, and coconut oil

Bring to a simmer, stirring frequently, until the mixture thickens and darkens, about 10 minutes

Remove from heat and stir in vanilla extract, apple extract, and a pinch of salt

Let cool slightly before serving

Serve over vegan ice cream or use as a topping for desserts

Dove Dark Chocolate and Hazelnut Cookies

Indulge in the rich flavors of Dove Dark Chocolate and the delightful crunch of hazelnuts with these irresistible cookies. Perfect for any occasion

Ingredients:

• 1 cup Dove Dark Chocolate chunks
• 1/2 cup chopped hazelnuts
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Instructions:

Preheat the oven to 375F 190C

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

In a separate large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy

Add the eggs, one at a time, beating well after each addition

Gradually add the flour mixture to the wet ingredients, mixing until just combined

Stir in the Dove Dark Chocolate chunks and chopped hazelnuts

Drop rounded tablespoons of cookie dough onto ungreased baking sheets

Bake in the preheated oven for about 9-11 minutes or until the edges are golden brown

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Asparagus, Crispy Prosciutto, and Brie Grilled Cheese Tartines

Enjoy a delicious sandwich made with crispy prosciutto, grilled asparagus, and creamy Brie cheese between two pieces of rustic bread. An old favorite is given a gourmet makeover in these grilled cheese tartines.

Ingredients:

• 4 slices of rustic bread
• 8 asparagus spears, trimmed
• 4 slices of prosciutto
• 4 ounces of Brie cheese, thinly sliced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

Preheat your grill or grill pan over medium-high heat

Brush the asparagus spears with olive oil and season with salt and pepper

Grill the asparagus for about 2-3 minutes per side until they are tender and have grill marks

Remove from heat and set aside

Place the prosciutto slices on the grill for about 1-2 minutes per side until they become crispy

Remove and set aside

Place the slices of bread on the grill and toast for about 1-2 minutes per side until they are lightly browned

To assemble the tartines, place a slice of Brie cheese on each slice of toasted bread

Top the Brie with grilled asparagus spears and crispy prosciutto slices

Close the sandwich with another slice of toasted bread

Place the assembled tartines back on the grill for about 1-2 minutes per side to melt the Brie cheese and heat the sandwich through

Remove from the grill and serve hot

Enjoy your delicious Asparagus, Crispy Prosciutto, and Brie Grilled Cheese Tartines

Easy Crockpot Pumpkin Spice Latte

Indulge in the cozy flavors of fall with this easy crockpot pumpkin spice latte recipe. Perfect for chilly days or gatherings with friends, this creamy and aromatic drink will warm your soul.

Ingredients:

• 4 cups of brewed coffee
• 2 cups of milk
• 1 cup of canned pumpkin puree
• 1/2 cup of granulated sugar
• 2 teaspoons of pumpkin pie spice
• 1 teaspoon of vanilla extract
• Whipped cream optional
• Cinnamon sticks optional

Instructions:

In a crockpot, combine the brewed coffee, milk, canned pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract

Stir the mixture until all the ingredients are well combined

Cover the crockpot and cook on low for 2 hours, stirring occasionally to ensure even heating

Once the pumpkin spice latte is heated through and well blended, ladle it into mugs

Top with whipped cream and garnish with a cinnamon stick if desired

Serve hot and enjoy

No-Churn Watermelon Ice Cream Slices

When its hot outside, these watermelon ice cream slices are a great treat. Theyre simple to make no churning needed and taste great with fruit.

Ingredients:

• 4 cups seedless watermelon, cubed
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• 1 tablespoon fresh lime juice
• 1/2 teaspoon vanilla extract

Instructions:

In a blender, puree the watermelon until smooth

In a large bowl, combine the watermelon puree, sweetened condensed milk, lime juice, and vanilla extract

In a separate bowl, whip the heavy cream until stiff peaks form

Gently fold the whipped cream into the watermelon mixture until well combined

Pour the mixture into a loaf pan lined with plastic wrap

Cover with plastic wrap and freeze until firm, about 6 hours or overnight

To serve, remove from the loaf pan and slice into desired portions