Curry Couscous Recipe with Grilled Corn and Chicken Cutlet

Savory Vietnamese Banh Canh Soup with Succulent Prawns

Baked Pumpkin Crumble Donuts

With their sweet crumble topping and warm pumpkin flavors, these Baked Pumpkin Crumble Donuts are the ideal fall treat. They have a straightforward vanilla glaze on top and are baked rather than fried. Savor them as a festive dessert or with a cup of coffee

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup buttermilk
• For Crumble Topping:
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup rolled oats
• 3 tbsp cold unsalted butter, diced
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped pecans optional
• For Glaze:
• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C

Grease a donut pan and set it aside

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract

Mix until well combined

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk

Mix until just combined

Be careful not to overmix

Fill each cavity of the donut pan with the pumpkin batter, about 2/3 full

In a small bowl, make the crumble topping by combining the flour, granulated sugar, rolled oats, cold diced butter, cinnamon, salt, and chopped pecans if using

Use a fork or your fingers to create a crumbly mixture

Sprinkle the crumble topping evenly over the donut batter in each cavity

Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean

While the donuts are baking, prepare the glaze

In a bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze

Adjust the consistency by adding more milk if needed

Once the donuts are done baking, allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Once the donuts have cooled, drizzle the glaze over the top of each donut

You can also dip them into the glaze if you prefer more coverage

Let the glaze set for a few minutes, and then enjoy your delicious Baked Pumpkin Crumble Donuts

Easy Cheeseburger Soup

A hearty and comforting cheeseburger soup made quickly in your Instant Pot or Ninja Foodi, perfect for a cozy weeknight dinner.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can 14
• 5 oz diced tomatoes
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional toppings: chopped green onions, crumbled bacon, shredded cheese

Instructions:

Set your Instant Pot or Ninja Foodi to saut mode

Add ground beef, onion, and garlic

Cook until beef is browned and onions are softened

Add beef broth, diced tomatoes with juice, potatoes, carrots, and celery

Stir to combine

Secure the lid and set to high pressure for 10 minutes

Once the cooking cycle is complete, perform a quick release

Stir in shredded cheddar cheese and heavy cream until cheese is melted and soup is creamy

Season with salt and pepper to taste

Serve hot, optionally topped with chopped green onions, crumbled bacon, and extra shredded cheese

Inspiration Pops

Impress your guests with these adorable Inspiration Pops for dessert. These colorful and flavorful cake pops are ideal for any celebration.

Ingredients:

• 1 box cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 1 cup frosting
• 2 cups candy melts
• Colorful sprinkles

Instructions:

Set the oven temperature to 175C 350F

Use the water, eggs, and oil to prepare the cake mix as directed on the package

In a 9 x 13-inch pan, bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean

After allowing the cake to cool fully, crumble it into a big bowl

After adding the frosting, thoroughly mix it into the crumbled cake

Form the mixture into small balls and arrange them on a baking sheet that has been lined

As directed on the package, melt the candy melts

After evenly coating each cake ball with the melted candy melts, return it to the baking sheet

Before the candy coating hardens, top each cake pop with a colorful sprinkle

Before serving, let the cake pops cool and the candy coating solidify

Potato Corn Chowder

A comforting and hearty potato corn chowder, perfect for fall evenings. Creamy and flavorful, this soup is sure to warm you up from the inside out. Pair it with warm rolls for a satisfying meal.

Ingredients:

• 4 cups diced potatoes
• 1 cup corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

In a large pot, melt butter over medium heat

Add diced onion and garlic, saut until softened

Stir in flour until fully incorporated

Slowly pour in vegetable broth, stirring constantly to avoid lumps

Add diced potatoes and corn kernels, bring to a boil

Reduce heat and let simmer until potatoes are tender, about 15-20 minutes

Stir in milk and shredded cheddar cheese, let simmer until cheese is melted and soup is heated through

Season with salt and pepper to taste

Garnish with chopped parsley before serving

Fiesta Ranch Chicken

Tender chicken breasts are seasoned with Fiesta Ranch dip mix, salsa, black beans, corn, and melted cheddar cheese in this easy and tasty slow cooker recipe.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet Fiesta Ranch dip mix
• 1 cup salsa
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup shredded cheddar cheese

Instructions:

In the slow cookers bottom, put chicken breasts

Spread the Fiesta Ranch dip mix out on top of the chicken

Put salsa on top of the chicken

On top, put black beans and corn

Keep the lid on and set the heat to low for 4 to 6 hours, or until the chicken is fully cooked and soft

During the last 30 minutes of cooking, sprinkle shredded cheddar cheese on top

If you want, you can serve it hot with extra cheese and chopped cilantro on top