freshjive

[freshjive]

Try the Umami Lobster Roll, which is a tasty treat. On top of a toasted split-top bun is lobster meat that is soft and juicy, mixed with creamy mayonnaise, tangy lemon juice, and fragrant chives. Every bite is a blast of taste!

Ingredients: 1 lb cooked lobster meat, chopped. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 tablespoon chopped chives. 1/4 teaspoon garlic powder. Salt and pepper to taste. 4 split-top hot dog buns. 2 tablespoons unsalted butter, melted. Lettuce leaves, for serving. Optional: Old Bay seasoning for sprinkling.

Instructions: Chopped lobster meat, mayonnaise, lemon juice, chives, garlic powder, salt, and pepper should all be mixed together in a large bowl. Put the split-top hot dog buns in a skillet and melt the butter on them. Toast them until they turn golden brown. Place lettuce leaves on the inside of each toasted bun. The lobster mixture should be spread out evenly on the buns. If you want, you can sprinkle with Old Bay seasoning. Serve right away and enjoy!

Paula

[freshjive]

These Paleo-friendly Baked Spiced Sweet Potatoes make a great snack or side dish. Sweet potatoes are made more flavorful and cozy by the addition of ginger, nutmeg, and cinnamon. This makes them a healthy and nourishing choice.

Ingredients: 4 medium sweet potatoes, peeled and cut into cubes. 2 tablespoons coconut oil, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon sea salt.

Instructions: Set the oven's temperature to 400F, or 200C. Melted coconut oil should be combined with sweet potato cubes in a big bowl and mixed until coated. After adding sea salt, nutmeg, ginger, and cinnamon to the sweet potatoes, toss them once more to ensure even coating. Arrange the spiced sweet potatoes in a single layer on a parchment paper-lined baking sheet. Bake, stirring occasionally, in a preheated oven for 25 to 30 minutes, or until soft and lightly browned. When finished, take out of the oven and serve hot. Have fun!

Kevin Sharma

[freshjive]

A hearty and tasty soup that is perfect for Oktoberfest. Bratwurst sausages, potatoes, and cabbage cook slowly in a rich broth that has beer and fragrant spices added to it.

Ingredients: 4 bratwurst sausages, sliced. 3 medium potatoes, diced. 1 small head cabbage, shredded. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup beer. 1 teaspoon caraway seeds. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Over medium-low heat, brown the sliced bratwurst sausages in a skillet until they are just beginning to turn golden. Brown the sausages and put them in a slow cooker. Add the diced potatoes, shredded cabbage, chopped onion, minced garlic, chicken broth, beer, caraway seeds, and dried thyme. Add pepper and salt to taste. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. If you want, you can serve it hot with fresh parsley on top.

Sofia L

[freshjive]

A healthier take on classic brownies are these Blender Avocado Fudge Brownies. Rich chocolate flavor is imparted by the dark chocolate chips and cocoa powder, while the avocados offer a creamy texture and beneficial fats. They are made without gluten and sweetened with maple syrup or natural honey.

Ingredients: 2 ripe avocados, peeled and pitted. 1/2 cup unsweetened cocoa powder. 1/2 cup honey or maple syrup. 2 eggs. 1 tsp vanilla extract. 1/2 cup almond flour. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup dark chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Put the eggs, vanilla extract, honey or maple syrup, ripe avocados, and cocoa powder in a blender. Blend until creamy and smooth. To the blender, add the baking powder, salt, and almond flour. Blend one more until everything is thoroughly mixed. By hand, stir the dark chocolate chips into the brownie mixture. An 8 x 8-inch 20 x 20 cm baking pan can be lined with parchment paper or greased. Evenly distribute the brownie batter after pouring it into the pan. For 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, bake in a preheated oven. Take the brownies out of the oven and allow them to cool in the pan for ten or so minutes before moving them to a wire rack to finish cooling. Cut into squares and enjoy after they've cooled!

Tracey Moyer

[freshjive]

Enjoy the flavors of a traditional cinnamon roll by biting into these delicious macarons. Almond shells paired with a smooth, cinnamon-infused filling will fulfill your sweet tooth!

Ingredients: 3/4 cup almond flour. 1 cup powdered sugar. 2 large egg whites, room temperature. 1/4 cup granulated sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1/4 cup unsalted butter, softened. 1 cup cream cheese, softened. 1 1/2 cups powdered sugar for filling. 1/2 teaspoon ground cinnamon for filling. 1 teaspoon vanilla extract for filling. 1 tablespoon milk for filling.

Instructions: Prepare a parchment paper-lined baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Blend until a fine consistency is achieved. After sifting the mixture, place it aside in a bowl. Lightly beat egg whites in a different mixing bowl until frothy. After adding the cream of tartar, beat the mixture until soft peaks form. Add the granulated sugar gradually while beating until stiff peaks form. Once the batter is smooth and thoroughly blended, gently fold the almond flour mixture, ground cinnamon, and vanilla extract into the egg whites. Take care not to blend too much. Pour the batter into a piping bag that has a round tip on it. Pipe tiny rounds onto the baking sheet that has been ready. To form a skin, let the macarons sit at room temperature for approximately half an hour. Set the oven temperature to 300F 150C. Bake for 15 to 18 minutes, or until the macarons come off the parchment paper easily without sticking. As the macarons cool, get the filling ready. Cream cheese and softened butter should be beaten together until smooth and creamy in a mixing bowl. Mix in milk, ground cinnamon, powdered sugar, and vanilla extract. Beat until thoroughly mixed. After the macarons are fully cool, arrange them in size-related pairs. After spreading or piping a large amount of the cream cheese filling onto one macaron shell, place another one on top. To let the flavors meld, refrigerate the filled macarons in an airtight container for a minimum of 24 hours. Enjoy your delectable Cinnamon Roll Macarons chilled after serving!

Lance

[freshjive]

To make a quick and easy dinner, use the Air Fryer to make a tasty and creamy shrimp pasta.

Ingredients: 8 oz 225g pasta. 8 oz 225g shrimp, peeled and deveined. 2 cloves garlic, minced. 1/4 cup 60ml olive oil. 1/2 cup 120ml heavy cream. 1/4 cup 60ml chicken broth. 1/4 cup 25g grated Parmesan cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. Fresh parsley, for garnish.

Instructions: Cook the pasta according to package instructions until al dente. Drain and set aside. In a mixing bowl, combine the shrimp, minced garlic, olive oil, salt, black pepper, and red pepper flakes if using. Toss to coat the shrimp evenly. Preheat your Air Fryer to 400F 200C. Place the marinated shrimp in a single layer in the Air Fryer basket. Air fry the shrimp for 5-6 minutes, flipping halfway through, or until they are pink and opaque. Remove the shrimp from the Air Fryer and set aside. In a saucepan, heat the heavy cream and chicken broth over medium heat. Bring to a simmer. Stir in the grated Parmesan cheese and continue to cook, stirring, until the sauce thickens, about 3-4 minutes. Add the cooked pasta and cooked shrimp to the sauce. Toss to coat everything evenly with the sauce. Serve the Air Fryer Shrimp Pasta hot, garnished with fresh parsley. Enjoy!

Eli Graham

[freshjive]

The flavors of the traditional French dish Coq au Vin are in this Crockpot Coq au Vin Meatballs recipe, which is easy to make in a slow cooker. A comforting and filling meal is chicken meatballs simmered in a rich sauce with red wine, vegetables, and fragrant herbs.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1 egg. Salt and pepper to taste. 1 cup red wine. 1 cup chicken broth. 1/2 cup pearl onions. 1/2 cup sliced mushrooms. 2 carrots, sliced. 2 sprigs fresh thyme. 2 bay leaves.

Instructions: In a bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix until well combined. Form the mixture into meatballs. Place meatballs in the slow cooker. Add red wine, chicken broth, pearl onions, mushrooms, carrots, thyme, and bay leaves to the slow cooker. Cover and cook on low for 4-6 hours or until meatballs are cooked through and vegetables are tender. Serve hot and enjoy!

Adam

[freshjive]

This quinoa salad with Greek flavors is full of flavor and good for you. It's a great keto-friendly dish that tastes great and fills you up.

Ingredients: 1 cup tri-color quinoa, cooked and cooled. 1/2 cup cucumber, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, sliced. 2 tablespoons fresh parsley, chopped. 2 tablespoons extra virgin olive oil. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 1/4 cup crumbled feta cheese optional.

Instructions: In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, olives, and parsley. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the salad and toss to combine. If desired, sprinkle with crumbled feta cheese before serving. Serve chilled or at room temperature.

Valerie

[freshjive]

These Raspberry and Vanilla Cupcakes are a delightful combination of sweet vanilla and tart raspberries. Perfect for any occasion, these cupcakes are sure to please your taste buds!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/2 cup milk. 1 teaspoon vanilla extract. 1/2 cup fresh raspberries. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. You can line a muffin tin with cupcake liners. Mix the softened butter and sugar in a bowl until the mixture is light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the fresh raspberries to the cupcake batter slowly while folding them in. Fill up about two-thirds of the way to the top of each cupcake liner 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. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. You can use your favorite vanilla frosting to frost the cupcakes once they are cool, or you can just eat them plain. If you want, you can decorate the top with more fresh raspberries.

Marilyn Hanson

[freshjive]

These Paleo Pumpkin Pie Muffins are a delicious and healthy treat perfect for breakfast or snack time. Made with almond flour and coconut flour, they are grain-free and full of pumpkin spice flavor.

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup pumpkin puree. 3 eggs. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together maple syrup, melted coconut oil, pumpkin puree, eggs, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined. Line a muffin tin with paper liners or grease with coconut oil. Fill each muffin cup with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

BigMouseWorld

[freshjive]

A delicious and hearty Brussels Sprout Salad with a rich and flavorful brown butter vinaigrette. This salad combines the earthy flavors of Brussels sprouts with the sweetness of dried cranberries and the crunch of toasted pecans. The brown butter vinaigrette adds a nutty and savory element that ties it all together.

Ingredients: 1 lb Brussels sprouts, trimmed and thinly sliced. 1/2 cup pecans, toasted and chopped. 1/4 cup dried cranberries. 1/4 cup grated Parmesan cheese. 3 tablespoons unsalted butter. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced Brussels sprouts, toasted pecans, dried cranberries, and grated Parmesan cheese. In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until it turns brown and has a nutty aroma, about 3-4 minutes. Be careful not to burn it. Remove the browned butter from the heat and whisk in the olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste. Pour the brown butter vinaigrette over the Brussels sprout mixture in the bowl. Toss everything together until the salad is well coated with the dressing. Serve the Brussels Sprout Salad immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Winnie Reeve

[freshjive]

Indulge in these keto-friendly Peanut Butter Whoopie Pies! Rich cocoa cookies sandwiched with a creamy peanut butter filling make for a delightful treat without the guilt.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup unsweetened cocoa powder. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsweetened creamy peanut butter. 1/3 cup powdered erythritol. 1/4 cup coconut oil, melted. 2 large eggs. 1 tsp vanilla extract. 1/4 cup unsweetened almond milk.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, cocoa powder, baking powder, and salt. In another bowl, beat together peanut butter, powdered erythritol, and melted coconut oil until smooth. Add eggs and vanilla extract to the peanut butter mixture, beating until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, until a thick batter forms. Drop spoonfuls of batter onto the prepared baking sheet, forming 24 cookies. Bake for 10-12 minutes, until cookies are set. Allow to cool completely. Spread a generous dollop of peanut butter filling see below onto the flat side of half of the cookies. Top with the remaining cookies to create sandwiches. Optional: Roll the edges of the whoopie pies in chopped peanuts for extra crunch. Enjoy immediately, or store in an airtight container in the refrigerator.

Prep Time: 20 minutes

Cook Time: 12 minutes

Roy

[freshjive]

A hearty and comforting beef stew cooked slowly in the crock pot, perfect for a cozy meal on a chilly day.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, peeled and diced. 4 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 2 tablespoons Worcestershire sauce. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a bowl, coat beef cubes with flour, salt, and pepper. Place coated beef cubes, potatoes, carrots, onion, and garlic in the slow cooker. Add diced tomatoes, beef broth, Worcestershire sauce, and dried thyme. Stir to combine all ingredients. Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and vegetables are cooked through.

Prep Time: 15 minutes

Cook Time: 240 minutes

Richard

[freshjive]

Indulge in the delightful combination of strawberry and lemon flavors with these irresistible Strawberry Lemonade Cupcakes in a Jar Parfait. Layers of moist strawberry cupcakes, zesty lemon curd, fresh strawberries, and fluffy whipped cream create a heavenly dessert experience.

Ingredients: 1 box of strawberry cake mix. 1 cup water. 1/3 cup vegetable oil. 3 large eggs. 1/2 cup frozen concentrated lemonade, thawed. 1 cup diced fresh strawberries. 2 cups whipped cream. 1 cup lemon curd. 1/2 cup graham cracker crumbs.

Instructions: Set the oven to 350F 175C and heat it up. Fill a large bowl with water, vegetable oil, eggs, and frozen concentrated lemonade. Add the strawberry cake mix and mix well. Mix everything together well. Add the strawberry dices and mix well. Use cupcake liners to put the batter in each one. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Let the cupcakes cool all the way down. Crumble the cupcakes into clean jars to make a base. Put some lemon curd on top of the cupcakes. After that, add a layer of strawberry dice. Cover the strawberries with whipped cream. You can pipe or spoon it on. Add more layers until the jar is full, and top with a dollop of whipped cream. Add graham cracker crumbs on top to make it more interesting. Put it in the fridge for at least an hour before you serve it. If you want, you can decorate with more strawberries and lemon slices.

Prep Time: 25 minutes

Cook Time: 20 minutes

Brianna

[freshjive]

Enjoy this rich vegan chocolate ganache frosting without feeling bad about it. This frosting is great for putting on top of your favorite cakes and cupcakes. It's made with smooth coconut cream, rich vegan chocolate chips, and a touch of sweetness from maple syrup.

Ingredients: 1 cup coconut cream. 1 cup vegan chocolate chips. 2 tablespoons maple syrup. 1 teaspoon vanilla extract.

Instructions: In a saucepan, heat coconut cream over medium heat until it begins to simmer. Remove from heat and add vegan chocolate chips, maple syrup, and vanilla extract. Let it sit for a few minutes, then stir until smooth and well combined. Allow the ganache to cool slightly before spreading it over cakes or cupcakes.

Prep Time: 10 minutes

Cook Time: 5 minutes

Kayla

[freshjive]

These cute Teddy Bear Cupcakes are perfect for a Teddy Bear-themed cake tutorial. They are not only adorable but also delicious. Kids and adults alike will love these sweet treats!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/4 cup milk. 1 egg. 1 tsp baking powder. 1/2 tsp vanilla extract. Pinch of salt. Chocolate chips for teddy bear faces. Mini marshmallows for teddy bear ears. Black icing gel for teddy bear eyes and nose. Colored icing for decorating.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Spoon the cupcake batter into the prepared liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack. Once cooled, use black icing gel to draw teddy bear eyes and noses on chocolate chips. Attach the chocolate chip faces to the cupcakes using a small amount of icing. Cut mini marshmallows in half and attach them to the tops of the cupcakes to create teddy bear ears. Decorate the cupcakes with colored icing to create teddy bear fur and features. Let the icing set, and your adorable Teddy Bear Cupcakes are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Theresa C

[freshjive]

This is a great way to cool off on a hot day because it tastes like citrus and is made with Limoncello and Vodka.

Ingredients: 2 oz Limoncello. 1.5 oz Vodka. Ice. Lemon slices for garnish.

Instructions: Ice should be put into a cocktail shaker. Rum and Limoncello should be put into the shaker. Make sure to shake it well until it's cold. It should be strained into a glass that is already cold and full of ice. Add lemon slices as a garnish. Have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Shania Marks