you're my one and only thrill

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If you like your tacos spicy, these Buffalo Chicken Tacos are a great choice. A tasty taco is made with tender shredded chicken tossed in buffalo sauce and topped with fresh vegetables and creamy dressing.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup buffalo sauce. 8 small flour tortillas. 1 cup lettuce, shredded. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely diced. 1/4 cup ranch dressing. 1/4 cup blue cheese crumbles. 1/4 cup cilantro, chopped. 1 lime, cut into wedges. Salt and pepper to taste.

Instructions: Shred the chicken and add the buffalo sauce to a bowl. Add toss to cover evenly. For about 30 seconds on each side, heat the tortillas in a dry pan over medium-low heat. Put together the tacos by putting some of the buffalo chicken mixture on each tortilla. Shred lettuce, cherry tomatoes, red onion, and blue cheese crumbles and put them on top. Put ranch dressing on top and chopped cilantro on top of that. To make the tacos taste even better, squeeze lime wedges over them. Add pepper and salt to taste. Serve your spicy Buffalo Chicken Tacos right away and enjoy them!

Dylan W

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Enjoy the tantalizing mix of grilled pineapple that has been smoked and mixed with rich vegan whisky, maple syrup, and lime juice. If you're relaxing by the pool or having a barbecue with friends, this cool drink is perfect for any event.

Ingredients: 4 slices of fresh pineapple. 1/4 cup vegan whisky. 2 tbsp maple syrup. Juice of 1 lime. Fresh mint leaves for garnish. Ice cubes.

Instructions: Warm the grill up to a medium-high level. Lay pineapple slices on the grill. Cook for three to four minutes on each side, or until grill marks show up. Take pineapple off the grill and let it cool down a bit. Mix the grilled pineapple slices, maple syrup, and lime juice in a shaker until everything is well mixed. Put ice cubes and vegan whisky in the shaker. For about 15 to 20 seconds, shake very hard. Strain the drink into two ice-filled glasses. Add some fresh mint leaves as a garnish. Serve right away and enjoy!

Sasha

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Indulge in these decadent gluten-free vegan black forest cupcakes, bursting with rich chocolate flavor and juicy cherries. Perfect for satisfying your sweet cravings without compromising on dietary preferences!

Ingredients: 1 1/2 cups gluten-free flour blend. 1/2 cup cocoa powder. 1 cup coconut sugar. 1 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/3 cup coconut oil, melted. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 cup canned cherries, pitted and chopped. 1/2 cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Mix the cocoa powder, baking soda, salt, and gluten-free flour in a large bowl using a whisk. Melt some coconut oil and add it to the dry ingredients. Then add apple cider vinegar and vanilla extract. Mix everything together well. The dairy-free chocolate chips and chopped cherries should be carefully mixed in. Put cupcake liners in a pan and fill each cup about two-thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool down completely before you serve them. If you want, you can add more cherries and vegan whipped cream on top.

Stanley Sawyer

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These Soft Vegan Peanut Butter Cookies are a tasty treat that's great for any event. Making them is simple, and they taste great and melt in your mouth. Plus, they're good for vegans!

Ingredients: 1 cup peanut butter. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put peanut butter, maple syrup, melted coconut oil, and vanilla extract in a large bowl. Mix everything together well. Mix in the salt, baking soda, and flour with the peanut butter. Mix it together until a soft dough forms. Scoop out dough with a spoon or cookie scoop and roll it into balls. Leave space between each cookie as you put them on the baking sheet that has been prepared. Use a fork to gently flatten each cookie and make a cross pattern on top of them. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. Serve these soft peanut butter cookies without milk with a glass of almond milk.

Joe Pittman

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Enjoy this smooth Sea Salt + Honey Ice Cream, which is the perfect mix of sweet and salty. A tasty frozen treat is made by mixing heavy cream with honey, which is naturally sweet, and adding a little sea salt to balance it out.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup honey. 1/2 teaspoon sea salt. 5 large egg yolks.

Instructions: In a saucepan, combine heavy cream, whole milk, honey, and sea salt. Heat the mixture over medium heat, stirring occasionally, until it begins to steam. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and let cool completely. Once cooled, transfer the mixture to an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a container and freeze for at least 4 hours, or until firm. Serve and enjoy!

Toby G

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This Low Carb Slow Cooker Italian Beef is a keto-friendly twist on a classic comfort food. Tender beef cooked low and slow in a flavorful blend of Italian seasonings, balsamic vinegar, and soy sauce, resulting in a juicy and savory dish that's perfect for busy weeknights or meal prep. Enjoy it on its own or serve it over cauliflower rice or low-carb tortillas for a satisfying meal.

Ingredients: 3 lbs beef chuck roast, trimmed of excess fat. 1 cup beef broth. 1/4 cup balsamic vinegar. 1/4 cup soy sauce or coconut aminos. 1 tablespoon Worcestershire sauce. 1 tablespoon Italian seasoning. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon red pepper flakes. Salt and black pepper to taste. 1/4 cup sliced pepperoncini peppers optional, for garnish. Fresh parsley, chopped, for garnish.

Instructions: Put the chuck roast of beef in the slow cooker. Soy sauce or coconut aminos, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper should all be mixed together in a bowl with a whisk. Add the mix to the slow cooker with the beef chuck roast. Put the lid on top and set the heat to low. Cook for 8 hours, or until the beef is soft and can be easily shred with a fork. Take the beef out of the slow cooker when it's done cooking and shred it with two forks. Put the beef shreds back into the slow cooker and mix them well with the juices. If you want, you can serve the Italian beef hot with chopped fresh parsley and pepperoncini peppers that have been sliced.

Faith Peters

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These Banana Chocolate Chip Baked Donuts are a guilt-free treat that combines the sweetness of ripe bananas with the rich flavor of dark chocolate chips. They are baked, not fried, making them a healthier choice for donut lovers.

Ingredients: 2 ripe bananas, mashed. 1/4 cup honey. 1/4 cup Greek yogurt. 1 egg. 1 tsp vanilla extract. 1 cup whole wheat flour. 1/4 cup unsweetened cocoa powder. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup dark chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine the mashed bananas, honey, Greek yogurt, egg, and vanilla extract. Mix well. In another bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips into the batter. Spoon the batter into the prepared donut pan, filling each mold about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Remove the baked donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally drizzle melted dark chocolate on top of the donuts for extra flavor. Enjoy your healthy and delicious banana chocolate chip baked donuts!

Gia W

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Enjoy the perfect mix of sweet and spicy homemade apple filling topped with smooth, creamy goodness. This parfait is a delicious treat for any event.

Ingredients: 4 medium-sized apples, peeled, cored, and diced. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 2 tablespoons lemon juice. 1 tablespoon cornstarch. 1/4 cup water. 1 teaspoon vanilla extract.

Instructions: In a medium saucepan, combine diced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and lemon juice. In a small bowl, mix cornstarch with water to create a slurry. Add the slurry to the apple mixture and stir well. Cook the apple mixture over medium heat, stirring frequently, until the apples are tender and the mixture has thickened about 8-10 minutes. Remove from heat and stir in vanilla extract. Allow the apple filling to cool completely. In parfait glasses, layer the homemade apple filling with your favorite yogurt or whipped cream. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream or a sprinkle of cinnamon on top. Chill the parfaits in the refrigerator for at least 30 minutes before serving. Enjoy your delightful Homemade Apple Filling Parfait!

Sean S

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This smash burger is full of bold flavors from the Creole seasoning. This burger is great for any event because it has crispy edges, gooey cheese, and tasty toppings.

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 1/2 cup diced bell peppers. 2 cloves garlic, minced. 1 tsp Creole seasoning. Salt and pepper to taste. 4 slices American cheese. 4 hamburger buns. Lettuce, tomato, and pickles for garnish. Mayonnaise and mustard for sauce. Vegetable oil for cooking.

Instructions: Ground beef, diced onions, diced bell peppers, minced garlic, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Add a little vegetable oil to a skillet or griddle and heat it up over medium-high heat. Use a flat spatula to break up the burger patties after you put them on the hot pan. Let it cook for two to three minutes, or until the edges begin to turn golden. Turn the patties over and cook for another two to three minutes. Place an American cheese slice on top of every patty and let it melt. In a skillet, toast the hamburger buns until they get a little brown. Spread mustard and mayonnaise on the bottom bun of each burger before putting it together. Add a tomato slice and a lettuce leaf. Put the Creole smash burger patty on top of the melted cheese, and then add the pickles. Put the top bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Whitney D

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This vegan blood orange salad is bursting with vibrant colors and flavors. The sweet citrus of blood oranges pairs perfectly with the crispness of fennel and the crunch of toasted almonds, all tied together with a tangy balsamic dressing.

Ingredients: 4 blood oranges, peeled and sliced. 1 fennel bulb, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup sliced almonds, toasted. 2 tbsp chopped fresh mint leaves. 2 tbsp olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the blood orange slices, fennel slices, red onion slices, toasted almonds, and chopped mint leaves. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to coat. Serve immediately as a refreshing side dish or light lunch.

Prep Time: 15 minutes

Cook Time: 0 minutes

Shannon

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These Vanilla Yogurt Cupcakes are light, fluffy, and moist. Vanilla yogurt is used to make them, which gives them a nice tang and keeps them moist. Have these tasty treats for parties, birthdays, or any other special event!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup vanilla yogurt. 1/4 cup milk. 1/4 cup vegetable oil.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl using a whisk. Put away. Melt the butter and mix it with the sugar in a large bowl. Beat them together for about two to three minutes, until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Add the vanilla yogurt and the dry ingredients mixture to the butter mixture one at a time, beginning with the dry ingredients and ending with them. Don't mix any further than that. Add the vegetable oil and milk and mix them in until the batter is smooth and well mixed. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. After the cupcakes have cooled, you can frost them and decorate them however you like.

Prep Time: 15 minutes

Cook Time: 20 minutes

Camila

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Elevate your veggie burger game with four delicious flavor variations. These upgraded veggie burgers are perfect for a quick and satisfying meal.

Ingredients: 4 veggie burger patties. 4 whole grain burger buns. 1 cup of mixed greens. 1 tomato, sliced. 1 red onion, thinly sliced. 1/2 cup of avocado slices. 4 slices of vegan cheese. 4 tablespoons of vegan mayo. 4 tablespoons of BBQ sauce. 4 tablespoons of sriracha sauce. 4 tablespoons of pesto sauce. Salt and pepper to taste. 4 tablespoons of olive oil.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. Add salt and pepper to each veggie burger patty and brush it with olive oil. Put the burger patties on the grill or pan and cook them for four to five minutes on each side, until they're hot all the way through and have grill marks. Put a slice of vegan cheese on top of each patty in the last minute of cooking and let it melt. Toast the burger buns a little on the grill or in a toaster while the burgers are cooking. Put the burgers together: Add mixed greens, a veggie burger patty with melted cheese, tomato slices, red onion slices, and avocado slices to the bottom bun. Spread vegan mayo on top of the greens. For each of the four tastes: - BBQ Burger: Spread BBQ sauce on the veggie patty and place the other half of the bun on top. - For the Spicy Sriracha Burger, put sriracha sauce on the veggie patty and then put the other half of the bun on top. This is the Pesto Delight Burger. Spread pesto sauce on the top half of the bun and place it on top of the veggie patty. - Classic Veggie Burger: You can eat it plain or add your favorite toppings. Serve hot with any sides you like. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Martin Todd

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This Slow Cooker Chicken Enchilada Soup is a comforting and flavorful dish perfect for busy weeknights. Loaded with tender chicken, beans, corn, and spices, it's a satisfying meal the whole family will love.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 can 14.5 oz diced tomatoes, undrained. 1 onion, diced. 2 cloves garlic, minced. 4 cups low-sodium chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, tortilla strips.

Instructions: In a slow cooker, combine diced chicken, black beans, corn, enchilada sauce, green chilies, diced tomatoes, onion, garlic, chicken broth, cumin, and chili powder. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are well blended. Once done, shred the chicken with two forks. Serve hot, garnished with optional toppings as desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Ethan R

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These two-ingredient popsicles are incredibly simple to make and perfect for a hot summer day. With just fruit juice and honey, you can create a delicious and healthy frozen treat.

Ingredients: 2 cups fruit juice. 1/4 cup honey.

Instructions: Mix fruit juice and honey in a bowl until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. To remove popsicles from molds, run warm water over the outside of the molds for a few seconds. Enjoy your refreshing two-ingredient popsicles!

Prep Time: 5 minutes

Cook Time: 240 minutes

Kayla Sullivan

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These Ginger Miso Soba Noodle Bowls with Wakame are a comforting and flavorful vegan meal. The combination of savory miso broth, spicy ginger, and chewy soba noodles makes for a satisfying dish. Wakame seaweed adds a nutritious boost and a hint of oceanic flavor.

Ingredients: 200g soba noodles. 4 cups vegetable broth. 2 tbsp miso paste. 1 tbsp grated ginger. 2 cloves garlic, minced. 2 cups sliced shiitake mushrooms. 1 cup shredded carrots. 1 cup sliced bell peppers. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 cup wakame seaweed. 2 green onions, chopped. Sesame seeds for garnish.

Instructions: In a pot, bring vegetable broth to a boil. Add miso paste, grated ginger, minced garlic, and sliced shiitake mushrooms to the broth. Stir well and let it simmer for 5 minutes. Cook soba noodles according to package instructions. Drain and set aside. Add shredded carrots and sliced bell peppers to the broth. Let it simmer for another 3-4 minutes until vegetables are tender. Stir in soy sauce and sesame oil. Add cooked soba noodles and wakame seaweed to the broth. Cook for 2-3 minutes until heated through. Divide the noodle mixture into serving bowls. Garnish with chopped green onions and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ivy Peck

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A budget-friendly and delicious black bean recipe that's perfect for a hearty and nutritious meal. These frugal favorite black beans are seasoned to perfection and can be enjoyed in various ways.

Ingredients: 2 cups dried black beans. 1 onion, finely chopped. 2 cloves garlic, minced. 1 green bell pepper, diced. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste. 4 cups vegetable broth. Optional toppings: chopped cilantro, lime wedges, shredded cheese.

Instructions: Rinse the black beans and soak them overnight in water. In a large pot, heat olive oil over medium heat. Add chopped onions, minced garlic, and diced bell pepper. Saut until vegetables are softened. Add soaked black beans to the pot, along with cumin powder, paprika, oregano, salt, and pepper. Stir well to coat the beans with the spices. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours or until the beans are tender. Stir occasionally and add more broth if needed. Once the black beans are cooked, adjust seasoning to taste. Serve hot, garnished with chopped cilantro, lime wedges, and shredded cheese if desired. Enjoy your frugal favorite black beans with rice, tortillas, or as a side dish!

Prep Time: 10 minutes

Cook Time: 120 minutes

Mara

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Indulge in the delightful combination of raisin bread pudding and creamy layers in this Raisin Bread Pudding Parfait. A perfect blend of sweetness and texture that will satisfy your dessert cravings.

Ingredients: 4 cups of stale raisin bread, cubed. 1 cup of raisins. 4 eggs. 2 cups of whole milk. 1 cup of heavy cream. 1 cup of granulated sugar. 1 teaspoon of vanilla extract. 1/2 teaspoon of ground cinnamon. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. In a large bowl, combine the cubed raisin bread and raisins. In a separate bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and a pinch of salt. Pour the egg mixture over the bread and raisins, ensuring all pieces are coated. Let it sit for 15 minutes, allowing the bread to absorb the liquid. Transfer the mixture to a greased baking dish and bake for 45-50 minutes or until the top is golden brown and the center is set. Remove from the oven and let it cool slightly before cutting into cubes. In serving glasses, layer the raisin bread pudding cubes with your favorite yogurt or whipped cream to create the parfait. Repeat the layering process until the glasses are filled. Top each parfait with an extra sprinkle of cinnamon and a few raisins for garnish. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

Lorena M