Sweet Chocolate Caramel Squares

Tofu Hiyayakko

1 . Mix the soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves. Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Drizzle the soy mixture on top, and sprinkle with sesame seeds.

Sangria

1 . Cut fruits, add to chilled sangria and mix 30 minutes before serving. Serve with ice.

2 . Have a nice rest !!!

3 . Combine wine, pineapple juice, vodka, triple sec and simple syrup in a large bowl or jug. Refrigerate for about 1 hour.

Instant Pot Dump and Go Seven Can Soup

1 . Combine corn, ranch-style beans, chili, green beans, potatatoes, cheese soup, and diced tomatoes and green chilies in a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.

2 . Close and lock the lid. Select highpressure according to manufacturer's instructions; set timer for 15 minutes. Allow 25 minutes for pressure to build.

3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve and enjoy.

Autumn Salad with Butternut Squash

1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.

3 . Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.

4 . Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.

5 . Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.

6 . Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

Easy Chicken and Vegetable Pot Pie

1 . Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.

2 . Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

Northwest Steakhouse Steak Marinade

1 . Stir the seasoning salt, garlic powder, Greek seasoning, and bouillon cube into the melted butter. Mix until the bouillon cube dissolves. Pour the marinade into a wide and shallow dish and place a steak of your choice into the marinade, turning to coat both sides. Cook or grill as desired.

Brown Sugar-Cinnamon Butter

1 . Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth. Cover and keep refrigerated between uses.

Sweet and Peppery Watermelon Salad

1 . Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.

2 . Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

Instant Pot® Sausage Queso

1 . Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.

2 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

3 . Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.

Creamy Avocado Dip

1 . In a medium bowl, mash avocados with a fork.

2 . Stir in yogurt, garlic, and lime juice and season generously with salt and pepper. Serve with chips and vegetables.

Great Garlic Bread

1 . Gather all ingredients. Dotdash Meredith Food Studios

2 . Preheat the oven to 350 degrees F (175 degrees C).

3 . Melt butter in a small saucepan over medium heat; stir in garlic powder and dried parsley. Dotdash Meredith Food Studios

4 . Place bread slices on a medium baking sheet. Using a basting brush, brush bread generously with melted butter mixture. Dotdash Meredith Food Studios

5 . Bake in the preheated oven until lightly toasted, about 10 minutes.

6 . Sprinkle bread with mozzarella cheese and any remaining butter mixture. Continue baking until cheese is melted and bread is lightly browned, about 5 minutes. DOTDASH MEREDITH FOOD STUDIOS 

Chocolate-Candy Cane Cupcakes with Whipped Topping

1 . Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

2 . Beat cake mix, pudding mix, sour cream, oil, water, and eggs for cupcakes with a mixer on low speed until moistened. Beat on medium speed for 2 more minutes.

3 . Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Reserve remaining crushed candy for the topping. Spoon batter into the prepared muffin cups.

4 . Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

5 . Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.

6 . Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.