Tomato Confit, Pesto, and Oven-Roasted Vegetable Sandwich

Tomato confit, homemade pesto, and oven-roasted vegetables are all tucked inside a crispy ciabatta roll to make this tasty sandwich. Every bite is a burst of Mediterranean-style goodness.

Ingredients:

• 2 large tomatoes
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup mixed bell peppers, sliced
• 1 cup zucchini, sliced
• 1 cup eggplant, sliced
• 4 ciabatta rolls
• 1/2 cup pesto sauce
• 4 slices mozzarella cheese
• Fresh basil leaves for garnish

Instructions:

Start by heating the oven to 350F 175C

Take the tomatoes in half and take out the seeds

Put them in a baking dish with the cut side facing up

Cut up some garlic and put it in a small bowl

Add some olive oil, salt, and black pepper

Put this mixture on top of the tomatoes

Put the tomatoes in the oven and roast them for 30 to 40 minutes, until they get soft and a little caramelized

Take it out and set it aside

Put the bell pepper, zucchini, and eggplant slices on a baking sheet and roast the tomatoes at the same time

Add salt and black pepper, along with olive oil

Cook them in the oven for 20 to 25 minutes, or until they are soft and a little charred

Put away

Toast the ciabatta rolls in the oven for a few minutes until they are lightly browned

Then cut them in half

Spread a lot of pesto sauce on the bottom half of each ciabatta roll before putting the sandwiches together

Add a piece of mozzarella cheese on top of the pesto

In a baking dish, roast the vegetables and then add them to the cheese

The roasted tomato halves should be put on top of the vegetables

Add the other half of the ciabatta roll and some fresh basil leaves on top

Don't press too hard on the sandwiches

Enjoy your Tomato Confit, Pesto, and Oven-Roasted Vegetable Sandwich right away!

Peppermint Frosted Soft Batch Sugar Cookies

These Peppermint Frosted Soft Batch Sugar Cookies are a delightful holiday treat with a soft and chewy texture. The combination of peppermint and sugar creates a perfect balance of sweetness with a refreshing minty twist. They are great for holiday parties, cookie exchanges, or simply enjoying with a cup of hot cocoa.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon salt
• 1/2 cup sour cream
• Crushed peppermint candies, for topping

Instructions:

Warm the oven up to 375F 190C and put parchment paper on baking sheets

Mix flour, baking soda, and baking powder together in a medium-sized bowl using a whisk

Put softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy

Add the egg, peppermint extract, vanilla extract, and salt, and beat until everything is well mixed

Gradually add the dry ingredients to the wet ones, mixing in the sour cream as you go

Do this until everything is just combined

Round tablespoons of dough should be dropped onto the baking sheets that have been prepared, leaving some space between each cookie

For 8 to 10 minutes, or until the edges are just beginning to turn golden

Take the cookies out of the oven and let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way

Mix together 1 cup of powdered sugar, 1 to 2 tablespoons of milk, and 1/2 teaspoon of peppermint extract

Once the cookies are cool, make the peppermint frosting

Add peppermint frosting to each cookie and then crush peppermint candies and sprinkle them on top to look nice

Let the frosting harden on the cookies before you serve them or put them away in a container that won't let air in

Smoked Sweet Potatoes

Add a hint of smokiness to enhance the natural sweetness of sweet potatoes. This Grilla Grill recipe turns an easy side into a delicious treat that goes well with any grilled or barbecued main dish.

Ingredients:

• 4 large sweet potatoes, washed and scrubbed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder

Instructions:

Preheat your Grilla Grill to 225F 107C

While the grill is heating, slice sweet potatoes into 1/2-inch thick rounds or wedges

In a large bowl, toss sweet potato slices with olive oil, kosher salt, black pepper, paprika, and garlic powder until evenly coated

Place the seasoned sweet potatoes on the grill grates, arranging them in a single layer to allow for even smoking

Smoke sweet potatoes for 1

5 to 2 hours, or until they are tender and infused with a smoky flavor

Serve hot and enjoy the deliciously smoked sweet potatoes!

Cinnamon Marshmallow Mug Brownie

Savor the warm, gooey goodness of this Brownie with Cinnamon Marshmallows. It's a simple dessert that you can make in a matter of minutes to satisfy your sweet tooth!

Ingredients:

• 3 tablespoons all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon ground cinnamon
• A pinch of salt
• 2 tablespoons milk
• 1 tablespoon vegetable oil
• 1/4 teaspoon vanilla extract
• 2 tablespoons mini marshmallows

Instructions:

Mix the flour, sugar, baking powder, ground cinnamon, cocoa powder, and a small pinch of salt in a mug that can be placed in the microwave

After the batter is smooth and thoroughly combined, stir in the milk, vegetable oil, and vanilla extract

Once the brownie has risen and set in the center, microwave the mug on high for one minute and thirty seconds

Depending on your microwave, cooking times may change, so pay attention to prevent overcooking

As soon as you take the mug out of the microwave, scatter the mini marshmallows over the brownie

Put the mug back in the microwave and cook until the marshmallows are puffed and beginning to turn golden, another 20 to 30 seconds

The mug will be hot, so take care when removing it from the microwave and give it a minute to cool before savoring your delicious Cinnamon Marshmallow Mug Brownie!