barbara stanwyck

[barbara-stanwyck]

With these delicious cookies, you can indulge in the perfect combination of dark chocolate, peanut butter cups, and pretzels!

Ingredients: 1 cup dark chocolate chips. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup creamy peanut butter. 1 large egg. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chopped pretzels. 1/2 cup chopped peanut butter cups.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. For 30 seconds at a time, stir the dark chocolate chips in a bowl that can go in the microwave until the mixture is smooth. Allow it to cool a bit. Mix the softened butter, white sugar, brown sugar, and creamy peanut butter in a bowl until everything is well mixed and smooth. To make it smooth, add the egg and vanilla extract and beat again. Mix the chocolate into the other ingredients until it is completely mixed in. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the peanut butter cups and pretzels that have been cut up. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving a couple of inches between each one. You can use a spoon or a cookie scoop for this. Press down gently on each ball of cookie dough to make it a little flatter. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty Dark Chocolate Peanut Butter Cup Pretzel Cookies after they've cooled down!

Prep Time: 20 minutes

Cook Time: 10-12

Noah

[barbara-stanwyck]

This recipe for vegan Mexican street corn has just the right amount of sour, spicy, and sweet flavors. Veggie mayo spread is spread on grilled corn, and then cilantro is added on top for a fresh taste. That's a great vegan take on a classic street food favorite!

Ingredients: 4 ears of corn, husked. 1/4 cup vegan mayonnaise. 2 tablespoons nutritional yeast. 1 tablespoon lime juice. 1/2 teaspoon chili powder. 1/4 teaspoon smoked paprika. Salt, to taste. Cilantro, chopped for garnish. Lime wedges for serving.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix together vegan mayonnaise, nutritional yeast, lime juice, chili powder, smoked paprika, and salt. Grill corn, turning occasionally, until lightly charred, about 8-10 minutes. Remove corn from grill and brush with the vegan mayonnaise mixture. Garnish with chopped cilantro and serve with lime wedges.

Richard Springer

[barbara-stanwyck]

This hearty slow cooker soup combines tender ham with a variety of beans and vegetables, simmered in a flavorful broth until everything is perfectly cooked and seasoned.

Ingredients: 1 lb 15 bean soup mix. 1 ham hock about 1 lb. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 6 cups chicken broth. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Rinse the beans thoroughly and remove any debris. In the slow cooker, combine beans, ham hock, onion, carrots, celery, garlic, diced tomatoes, chicken broth, bay leaves, thyme, oregano, salt, and pepper. Cover and cook on low for 8-10 hours or high for 4-5 hours, until beans are tender. Once beans are tender, remove ham hock from the slow cooker and shred the meat. Discard the bone and return shredded ham to the soup. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Bobby M

[barbara-stanwyck]

This creamy and flavorful pumpkin seed dip is a delicious twist on traditional dips. The toasted pumpkin seeds add a nutty richness, while the fresh lime juice and cilantro brighten up the flavors. It's perfect for parties, gatherings, or as a tasty snack.

Ingredients: 1 cup pumpkin seeds, toasted. 1/4 cup olive oil. 2 tablespoons fresh lime juice. 2 cloves garlic, minced. 1/4 cup fresh cilantro leaves. Salt and pepper to taste.

Instructions: Toast the pumpkin seeds and put them in a food processor. Add the olive oil, lime juice, garlic, and cilantro leaves. Mix until smooth. Add salt and pepper to taste and make changes as needed. Place the dip in a bowl for serving. Put it out with the chips, crackers, or vegetables you like.

Elliot Keller

[barbara-stanwyck]

These Cinnamon Roll Crepes are so tasty because they have the flavors of traditional cinnamon rolls and the thin, delicate texture of crepes. What a great treat for breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 eggs. 1/2 cup milk. 1/2 cup water. 1/4 teaspoon salt. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. 1/4 cup granulated sugar. 1 tablespoon ground cinnamon. 1/4 cup unsalted butter. 1/4 cup brown sugar. 1/4 cup cream cheese. 1/2 cup powdered sugar. 1/2 teaspoon vanilla extract. 1-2 tablespoons milk. Powdered sugar for dusting.

Instructions: In a blender, combine the flour, eggs, milk, water, salt, melted butter, and vanilla extract. Blend until smooth. Let the batter rest for 30 minutes. In a small bowl, mix together the granulated sugar and ground cinnamon for the filling. In a separate small saucepan, melt the unsalted butter and brown sugar over low heat, stirring until smooth. Remove from heat. In a mixing bowl, beat together the cream cheese, powdered sugar, vanilla extract, and 1-2 tablespoons of milk until smooth and creamy. Set aside. Heat a non-stick skillet over medium-high heat and lightly grease it with butter or oil. Pour a small amount of the crepe batter into the skillet, swirling it to coat the bottom evenly. Cook until the edges start to lift and the bottom is golden brown. Flip the crepe and cook the other side until golden brown as well. Repeat with the remaining batter. Spread a thin layer of the cinnamon-sugar mixture over each crepe. Drizzle a generous spoonful of the cream cheese frosting over the cinnamon-sugar layer. Roll up the crepes and dust them with powdered sugar. Serve warm and enjoy!

Jude

[barbara-stanwyck]

Tangy lime curd fills these delicious coconut doughnut holes, making them a tropical treat. These are ideal as a zesty and sweet snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup shredded coconut. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut milk. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. Zest of 1 lime. Lime curd store-bought or homemade. Powdered sugar for dusting. Vegetable oil for frying.

Instructions: In a bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt. In another bowl, whisk together the coconut milk, vegetable oil, egg, vanilla extract, and lime zest. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Heat vegetable oil in a deep pan or fryer to 350F 175C. Using a small cookie scoop or spoon, drop small portions of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove the doughnut holes from the oil and drain on paper towels. Once the doughnut holes are cool enough to handle, use a piping bag or small syringe to fill each hole with lime curd. Dust the filled doughnut holes with powdered sugar. Serve warm and enjoy!

Tori R

[barbara-stanwyck]

These cauliflower falafel burgers are a nutritious and satisfying vegan option. They're packed with flavor from aromatic spices and fresh herbs, making them a delicious alternative to traditional falafel. Plus, they're lighter and healthier since they're baked instead of fried.

Ingredients: 2 cups cauliflower florets. 1 can chickpeas, drained and rinsed. 1/4 cup chopped parsley. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons chickpea flour. 2 tablespoons olive oil. 4 whole wheat burger buns. Lettuce, tomato, cucumber, for topping.

Instructions: Before you start cooking, heat the oven to 375F 190C. Pulse the cauliflower florets in a food processor until they are very small pieces. Put garlic, cumin, coriander, paprika, cayenne pepper, salt, and pepper in the food processor along with the chickpeas. Pulse until everything is well mixed but still has some chunks. Put the mixture in a bowl and add chickpea flour. Mix the two together until the mixture sticks together. Make 4 burgers out of the mix. Set a pan on medium heat and add the olive oil. Each side should take three to four minutes to cook until golden brown. Place the patties on a baking sheet and bake for 10 to 12 minutes in an oven that has already been heated up. In a hot oven, toast the burger buns for two to three minutes. Put lettuce, tomato, cucumber, and a cauliflower falafel patty on each bun to make the burgers. Warm up and serve. You should enjoy your healthy and light falafel burgers.

Marissa

[barbara-stanwyck]

This warm chicken BLT salad is a tasty and filling Paleo meal that tastes like a classic BLT sandwich. It has tender chicken, creamy avocado, and a tangy Paleo-friendly dressing that goes well with it all.

Ingredients: 2 cups cooked chicken breast, diced. 6 slices bacon, cooked and crumbled. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 avocado, diced. 1/4 cup Paleo-friendly mayonnaise. 2 tablespoons apple cider vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked chicken, crumbled bacon, mixed salad greens, cherry tomatoes, and diced avocado. In a small bowl, whisk together the Paleo-friendly mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to coat. Serve immediately and enjoy!

Francis Weiss

[barbara-stanwyck]

These Chocolate Peanut Butter Cookies are the perfect blend of rich cocoa flavor and creamy peanut butter goodness. The addition of chocolate chips takes these cookies to the next level of deliciousness.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the peanut butter and sugar together in a large bowl until they are well mixed. To make it smooth, add the egg and vanilla extract to the peanut butter mix and stir them in. Mix the baking soda, salt, and cocoa powder together. Add the dry ingredients and mix until they are fully mixed in. The chocolate chips should be carefully mixed into the cookie dough. Using a cookie scoop or spoon, drop dough onto the baking sheet in tablespoon-sized balls. Using a fork, gently press down on each cookie to make a crisscross pattern. For 10 to 12 minutes, or until the edges are set, bake the cookies. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with the chocolatey peanut butter cookies!

Karen Wiggins