Winter Wonderland Burgers

These Winter Wonderland Burgers are perfect for indoor grilling during the cold months. They are loaded with cheesy goodness and a special sauce that adds a burst of flavor to each bite. Gather your loved ones and enjoy these delicious burgers all winter long!

Ingredients:

• 7 burger patties beef, turkey, or veggie
• 7 burger buns
• 1 cup shredded cheddar cheese
• 1 red onion, thinly sliced
• 7 lettuce leaves
• 7 tomato slices
• 7 pickle slices
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons Dijon mustard
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

Set a grill or grill pan over medium-high heat to get it hot

Some salt and pepper should be added to the burger patties

The patties should be grilled for four to five minutes on each side, or until they are done the way you like them

Add a slice of cheddar cheese to each patty and let it melt in the last minute of grilling

Split the burger buns in half and toast them on the grill until they're golden brown while the patties are cooking

Put the mayonnaise, ketchup, and Dijon mustard in a small bowl and mix them together to make a unique sauce

Spread the special sauce on the bottom half of each bun before putting the burgers together

After the sauce, put a lettuce leaf on top of it

Then add a tomato slice, a pickle slice, and a few red onion slices

Place the cheesy burger patty on top, and then place the top half of the bun on top of that

The Winter Wonderland Burgers are best when they are hot

Copycat Chili's Skillet Queso

Enjoy the creamy, cheesy goodness of Chili's famous Skillet Queso from the comfort of your own home with this easy copycat recipe! Perfect for parties, game nights, or whenever you're craving a delicious dip.

Ingredients:

• 1 block 16 ounces Velveeta cheese
• 1 can 15 ounces Hormel No Beans Chili
• 1/2 cup milk
• 2 teaspoons paprika
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground lime seasoning
• 1/4 teaspoon ground cayenne pepper optional, for extra heat
• Tortilla chips, for serving

Instructions:

Cut the Velveeta cheese into cubes for easier melting

In a large skillet, combine the cubed Velveeta cheese, Hormel No Beans Chili, milk, paprika, 1/2 teaspoon cayenne pepper, ground cumin, and ground lime seasoning

Cook over medium heat, stirring frequently, until the cheese is completely melted and the dip is smooth and creamy

If desired, add the additional 1/4 teaspoon of cayenne pepper for extra heat, and stir until well combined

Once the dip is heated through and well blended, remove from heat

Serve immediately with tortilla chips for dipping

Frosted Chocolate Almond Cookies

Indulge in the delightful combination of chocolate and almonds with these soft and chewy frosted cookies. The perfect treat for chocolate lovers!

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup chopped almonds
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon almond extract

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chocolate chips and chopped almonds and mix them in

Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middle is still a little soft

Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down

To make the frosting, mix the powdered sugar, milk, and almond extract in a small bowl with a whisk

Cover the cookies with frosting after they are completely cool

You can drizzle or spread it on top

Before you serve or store the cookies, let the frosting set

Have fun with these tasty Chocolate Almond Frosted Cookies!

Colorful and Easy Sheet Pan Pork Chops

Experience a burst of flavors with these Colorful and Easy Sheet Pan Pork Chops. The combination of perfectly seasoned pork chops and a medley of roasted vegetables creates a visually stunning and delicious meal that's both simple and satisfying.

Ingredients:

• 4 pork chops
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 sweet potato, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• Fresh parsley, chopped for garnish

Instructions:

Preheat the oven to 400F 200C

Season pork chops with salt and black pepper on both sides

In a small bowl, mix together olive oil, smoked paprika, garlic powder, dried thyme, onion powder, and cumin

Brush both sides of the pork chops with the spice mixture

Place the seasoned pork chops on a sheet pan

In a large bowl, toss the diced sweet potato, sliced bell peppers, and red onion with the remaining spice mixture

Arrange the vegetables around the pork chops on the sheet pan

Roast in the preheated oven for 25-30 minutes or until the pork reaches an internal temperature of 145F 63C and the vegetables are tender

Garnish with fresh chopped parsley before serving

Serve these colorful and flavorful sheet pan pork chops with a side of your favorite grains or salad

Enjoy the easy and vibrant meal!

Strawberry Mousse Sugar Cookie Cups

These Strawberry Mousse Sugar Cookie Cups are a delightful dessert that combines the sweetness of sugar cookies with a light and airy strawberry mousse filling. Perfect for special occasions or a sweet treat any time!

Ingredients:

• 1 package sugar cookie dough
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 1 teaspoon gelatin
• 2 tablespoons water

Instructions:

Preheat the oven to the temperature recommended on the sugar cookie dough package

Grease a mini muffin tin or use non-stick cooking spray

Scoop small portions of the sugar cookie dough and press them into the mini muffin tin, forming cups

Bake the cookie cups according to the package instructions, or until the edges are golden brown

Once baked, remove from the oven and use the back of a teaspoon to gently press down the centers of the cookie cups, creating a well

Allow them to cool in the tin for a few minutes

Carefully remove the cookie cups from the tin and let them cool completely on a wire rack

In a small bowl, combine the diced strawberries, sugar, and lemon juice

Let them sit for about 15 minutes to macerate

In a separate bowl, sprinkle gelatin over water and let it sit for a few minutes to bloom

Microwave the gelatin mixture for about 10 seconds until it's dissolved

Let it cool slightly

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form

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

Gradually pour in the dissolved gelatin while continuing to gently fold the mixture

Spoon or pipe the strawberry mousse into the cooled sugar cookie cups

Refrigerate the filled cookie cups for at least 1-2 hours to allow the mousse to set

Before serving, you can garnish with additional diced strawberries or a sprinkle of powdered sugar

Enjoy these delightful Strawberry Mousse Sugar Cookie Cups!

Garlicky Greens with Sweet Potato, Sesame + Quinoa

This dish combines nutritious quinoa, hearty sweet potatoes, and vibrant greens, all infused with the rich flavor of garlic and sesame. It's a satisfying and wholesome vegan meal that's perfect for lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 4 cups greens such as kale, spinach, or chard, chopped
• 2 tablespoons tamari or soy sauce
• 2 tablespoons sesame seeds, toasted
• Salt and pepper to taste

Instructions:

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut for 1-2 minutes until fragrant

Add diced sweet potato to the skillet and cook for about 10 minutes, stirring occasionally, until sweet potato is tender and lightly browned

Add chopped greens to the skillet and cook for an additional 5 minutes, until wilted

Stir in cooked quinoa, tamari or soy sauce, and toasted sesame seeds

Season with salt and pepper to taste

Serve hot and enjoy!

Morning Latte Art

Start your morning with a delicious latte adorned with latte art and a warm croissant at our charming cafe. It's the perfect way to kickstart your day with a touch of elegance and caffeine.

Ingredients:

• 1 shot of espresso
• 1/2 cup of steamed milk
• 1 croissant
• Cocoa powder for dusting

Instructions:

Use your espresso machine to make a shot of espresso

Before making the espresso, steam the milk until it's warm and foamy

Toast the croissant a little and then cut it in half

Put the espresso shot into a coffee mug

Slowly pour the steamed milk into the mug

Use a spoon to hold back the foam so that you can add it on top later

Add the milk foam carefully to the latte with a spoon to make any design you want on the latte art

Sprinkle cocoa powder on top of the foam to make it look nicer and add more flavor

Put the toasted croissant on the plate with the latte for a delicious coffee breakfast at your cute coffee shop

Chewy Lime Coconut Cookies

These Chewy Lime Coconut Cookies are Paleo and Vegan-friendly, bursting with tropical flavors. They are perfect for satisfying your sweet cravings while staying true to your dietary preferences.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded coconut
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp vanilla extract

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put coconut flour, shredded coconut, baking soda, and salt in a large bowl

Mix them all together

To make the glaze, melt the coconut oil and mix it with the maple syrup, lime zest, lime juice, and vanilla extract in a different bowl

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Using a cookie scoop, put dough on the baking sheet that has been prepared

Then, use your fingers to flatten the dough a bit

Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Slow Cooker Breakfast Casserole

This Slow Cooker Breakfast Casserole is a convenient and delicious way to start your day. Packed with eggs, hash browns, ham, and cheese, it's a hearty meal that's perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients:

• 6 eggs, beaten
• 1 cup milk
• 1 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound frozen hash browns
• 1 cup diced cooked ham
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper

Instructions:

In a large bowl, whisk together eggs, milk, mustard powder, salt, and pepper

Layer frozen hash browns, diced ham, shredded cheddar cheese, onion, and bell pepper in the slow cooker

Pour egg mixture over the layers in the slow cooker

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the eggs are set

Serve hot, optionally garnished with chopped parsley or green onions

Strawberry-Coconut Cream Soda

A delightful and refreshing twist on traditional cream soda, this Strawberry-Coconut Cream Soda combines the sweetness of ripe strawberries with the creamy richness of coconut cream, all topped off with fizzy soda water for a delightful beverage experience.

Ingredients:

• 6 fresh strawberries
• 1 cup coconut cream
• 2 cups soda water
• 1 tablespoon honey
• Ice cubes
• Fresh mint leaves for garnish

Instructions:

In a blender, puree the fresh strawberries until smooth

In a pitcher, combine the strawberry puree, coconut cream, soda water, and honey

Stir well to mix

Fill glasses with ice cubes

Pour the strawberry-coconut cream mixture into the glasses

Garnish with fresh mint leaves

Serve immediately and enjoy!

Vegan Ooey Gooey Brookies

These vegan brookies are the best combination of brownies and cookies ever. They're decadent, rich, and gooey enough to satisfy!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, melted
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

Preheat oven to 350F 175C

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

In another bowl, mix melted vegan butter, brown sugar, granulated sugar, applesauce, and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms

Fold in the chocolate chips

Line a baking dish with parchment paper and spread the dough evenly into the dish

Bake for 20-25 minutes, or until the edges are set but the center is still slightly gooey

Remove from oven and let cool before slicing into squares

Enjoy your vegan ooey gooey brookies!

Keto Coconut Curry Zoodle Soup

This Keto Coconut Curry Zoodle Soup is a flavorful and satisfying dish packed with vibrant vegetables and creamy coconut milk. It's a perfect low-carb, paleo-friendly option for a cozy meal.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 can 14 oz coconut milk
• 4 cups vegetable broth
• 2 zucchinis, spiralized into noodles
• 1 cup baby spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Put coconut oil in a big pot and heat it over medium-low heat

Dice the onion, mince the garlic, and grate the ginger

Cook the onions until they become clear

Add the red curry paste and cook for one more minute

Add the vegetable broth and coconut milk

Bring to a low boil

Slice the bell pepper and add the zucchini noodles

After 5 to 7 minutes, the vegetables should be soft

Add the baby spinach and cook until it breaks down

Add pepper and salt to taste

Serve hot with fresh cilantro on top

Gluten-Free Chocolate Tahini Blondies

Indulge in the rich flavors of tahini and chocolate with these gluten-free blondies. They're moist, chewy, and perfect for satisfying your sweet cravings without gluten.

Ingredients:

• 1 cup tahini
• 1/2 cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup cocoa powder
• 1/2 cup chocolate chips gluten-free
• Optional: 1/4 cup chopped nuts such as almonds or walnuts

Instructions:

Start by heating the oven to 350F 175C

Put tahini, honey or maple syrup, eggs, and vanilla extract in a bowl and mix them together

Mix everything together well

Put in cocoa powder, baking soda, and salt

Mix until it's smooth

You can add chocolate chips and chopped nuts, if you want

Put the batter into an 8x8-inch baking pan that has been greased

Set the edges and make the middle a little firm

Bake for 20 to 25 minutes

Let it cool down before cutting it into squares

Cheers to your chocolate tahini blondies that don't have gluten!