ardriel

[ardriel]

On a hot summer day, these strawberry popsicles made without dairy are a great way to cool off. Fresh strawberries and coconut milk are used to make them. Maple syrup and lemon juice add a natural sweetness and a hint of tanginess.

Ingredients: 3 cups fresh strawberries, hulled and chopped. 1/4 cup maple syrup. 1 tablespoon lemon juice. 1/2 cup coconut milk.

Instructions: In a blender, combine chopped strawberries, maple syrup, and lemon juice. Blend until smooth. Pour coconut milk into the strawberry mixture and pulse a few times to combine. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into the molds. Freeze for at least 4-6 hours, or until completely set. To unmold, run the popsicle molds under warm water for a few seconds and gently pull the popsicles out.

Joe P

[ardriel]

A vibrant and flavorful pesto made with fresh watercress, basil, and pine nuts. This keto-friendly recipe is perfect for adding a burst of green goodness to your meals.

Ingredients: 2 cups fresh watercress. 1/2 cup fresh basil leaves. 1/3 cup pine nuts. 2 cloves garlic. 1/2 cup olive oil. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Put watercress, basil, pine nuts, and garlic in a food processor and blend them together. Pulse until the food is very small. Adding the olive oil little by little while the food processor is running will make a smooth paste. Crack some pepper and salt into the food. Pulse until nothing is left out. Check the seasoning and make changes if needed. Put the pesto in a jar or other container that won't let air in. Put it in the fridge until you're ready to use it.

Jean Summers

[ardriel]

Indulge in the classic goodness of homemade chocolate chip cookies. These treats are perfect for sharing with family and friends, or for enjoying on your own.

Ingredients: 1 cup butter, softened. 1 cup white sugar. 1 cup packed brown sugar. 2 eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Preheat your oven to 350 degrees F 175 degrees C. In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, combine the flour, baking soda, and salt; gradually add this dry mixture to the butter mixture and mix well. Fold in the chocolate chips. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for a few minutes before transferring to wire racks to cool completely.

Keith Soto

[ardriel]

These Cherry Vanilla Pudding Pops are a delightful combination of fruity cherry flavor and creamy vanilla pudding. Perfect for a refreshing summer treat!

Ingredients: 1 cup cherry juice. 1 cup milk. 1 package instant vanilla pudding mix. 1/2 cup chopped cherries. Popsicle molds. Popsicle sticks.

Instructions: Mix cherry juice, milk, and instant vanilla pudding mix together in a bowl. Mix with a whisk until it's smooth. Fold in the cherry pieces. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it gets hard. Take the popsicles out of the molds and enjoy once they are frozen.

Allison Brooks

[ardriel]

This stir-fry is a vegan take on the traditional Kung Pao chicken dish. It has peanuts, colorful bell peppers, and chickpeas mixed in a tasty sauce. It's easy, quick, and full of protein and good things for you.

Ingredients: 1 can chickpeas, drained and rinsed. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 small onion, diced. 3 cloves garlic, minced. 1 inch fresh ginger, grated. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon cornstarch. 2 tablespoons water. 2 tablespoons vegetable oil. 1/4 cup peanuts, chopped. Cooked rice, for serving. Sliced green onions, for garnish.

Instructions: Add rice vinegar, maple syrup, cornstarch, water, and soy sauce to a small bowl. Mix them together. Put away. In a large pan, heat the vegetable oil over medium heat. Dice the onion, garlic, and ginger and add them. For about two minutes, saut until the food smells good. After you add the diced bell peppers, cook for three to four more minutes, until the peppers start to get a little soft. Put chopped peanuts and chickpeas in the pan, then pour in the sauce mixture that you just made. Mix things together well. After another two to three minutes, the sauce should have thickened and everything should be hot all the way through. Put the stir-fry on top of cooked rice and add sliced green onions on top. Have fun!

Tracey

[ardriel]

Basil pesto, creamy Alfredo sauce, and tender chicken slices come together in this easy pesto alfredo chicken pasta recipe to make a deliciously comforting meal that's great for busy weeknights or special occasions.

Ingredients: 8 oz fettuccine pasta. 2 boneless, skinless chicken breasts, sliced thinly. 1 cup basil pesto sauce. 1 cup Alfredo sauce. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Cook fettuccine pasta according to package instructions until al dente. Drain and set aside. Season sliced chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook until fragrant. Add seasoned chicken slices to the skillet and cook until golden brown and cooked through, about 4-5 minutes per side. Reduce heat to medium-low. Add basil pesto sauce and Alfredo sauce to the skillet, stirring until combined and heated through. Add cooked fettuccine pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle grated Parmesan cheese over the pasta and chicken mixture, stirring until the cheese is melted and the sauce is creamy. Serve hot, garnished with additional Parmesan cheese and fresh basil leaves if desired.

Marilyn H

[ardriel]

Indulge in creamy and cheesy goodness with this slow cooker mac and cheese recipe. It's a simple and hassle-free way to prepare a classic comfort food favorite.

Ingredients: 16 oz elbow macaroni. 4 cups shredded cheddar cheese. 1 12 oz can evaporated milk. 1 1/2 cups milk. 1/2 cup butter, melted. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder.

Instructions: You can put elbow macaroni, shredded cheddar cheese, evaporated milk, milk, melted butter, salt, black pepper, and garlic powder in a slow cooker. Mix everything together well. Cover and cook on low for two to three hours, stirring every now and then, until the macaroni is soft and the cheese melts. Serve hot and enjoy!

Jonah

[ardriel]

The tartness of fresh cranberries and the sweetness of caramel combine to create a delightful holiday preserve that is cranberry caramel spread. It's ideal as a flavorful topping for desserts or for spreading on your favorite breakfast foods.

Ingredients: 2 cups fresh cranberries. 1 cup granulated sugar. 1/2 cup water. 1/2 teaspoon lemon zest. 1/4 cup caramel sauce. Pinch of salt.

Instructions: Fresh cranberries should be rinsed and then put aside. Place the water and granulated sugar in a medium saucepan and heat. After the sugar dissolves, stir. To the sugar-water mixture, add the lemon zest and fresh cranberries. Simmer, stirring now and then, for ten to fifteen minutes, or until the mixture thickens and the cranberries burst. After taking the saucepan off of the burner, add the caramel sauce and a dash of salt. Blend until thoroughly blended. Let the caramel spread with cranberries cool to room temperature. After the spread has cooled, store it in an airtight container or glass jar. Spread this delectable cranberry caramel spread on crackers, toast, or use it as a garnish for sweets. Have fun!

Jake

[ardriel]

The fresh scallops and earthy, sweet beet noodles in this Lemongrass Scallop Beet Noodle Bowl are mixed with the fragrant lemongrass to make a colorful and tasty seafood dish. It's a healthy bowl with the perfect balance of tastes and textures.

Ingredients: 8 large scallops. 2 lemongrass stalks, minced. 4 beets, spiralized into noodles. 2 tablespoons sesame oil. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 tablespoon ginger, grated. 2 cloves garlic, minced. 2 cups vegetable broth. 1 tablespoon cornstarch. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: To make the sauce, put soy sauce, rice vinegar, honey, ginger, and garlic in a bowl and mix them together. Place the scallops in the sauce and let them sit for 15 minutes. Set a pan on medium heat and add the sesame oil. Add the chopped lemongrass and cook for one to two minutes, until the smell is nice. Sear the scallops for two to three minutes on each side, or until they are cooked all the way through. Take it out of the pan and set it aside. Set the pan back on low heat and add the vegetable broth. Adding cornstarch to the broth will make it thicker. Put the beet noodles in the broth and cook for three to four minutes, until they are soft. Add pepper and salt to taste. Put the beet noodles into bowls and add the seared scallops on top of each one. Before serving, top with chopped green onions and sesame seeds.

Kira W