gary whitta

[gwhitta]

Enjoy a tasty treat with these vegan Peanut Butter Caramel Rice Krispies. Because they have both sweet maple syrup and nutty peanut butter, these crispy bars are a great mix of tastes and textures. Plus, they don't have any oil and are naturally sweet, so you can enjoy them without feeling bad!

Ingredients: 4 cups vegan rice cereal. 1/2 cup natural peanut butter. 1/2 cup maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the rice cereal and salt in a large bowl and mix them together. Put away. Warm up a small saucepan and add the peanut butter and maple syrup to it. Keep stirring for about two to three minutes, or until everything is well mixed and slightly thickened. Taking it off the heat, add the vanilla extract and mix it in. Mix the peanut butter and caramel together and then pour it over the rice cereal. Quickly stir the cereal until it's all covered equal. Put the mixture firmly into a baking dish lined with parchment paper. Smooth the top with the back of a spoon or spatula. Put it in the fridge for at least an hour to set. Cut it into bars or squares when it's done and serve. Have fun!

Ellis Mann

[gwhitta]

This quick veggie sandwich is great for a healthy lunch or snack because it only takes minutes to put together and is full of healthy foods.

Ingredients: 2 slices whole wheat bread. 2 tablespoons hummus. 1/2 avocado, sliced. 1/4 cup cucumber, thinly sliced. 1/4 cup shredded carrots. Handful of baby spinach leaves. Salt and pepper to taste.

Instructions: Spread hummus evenly on one slice of bread. Layer avocado slices, cucumber slices, shredded carrots, and spinach leaves on top of the hummus. Season with salt and pepper to taste. Top with the second slice of bread. Slice the sandwich diagonally and serve.

Alice

[gwhitta]

[gwhitta]

This dish combines the delicate tastes of seared scallops with the crisp acidity and minerality of Chablis wine. The result is a lovely match that is perfect for a fancy dinner.

Ingredients: 4 large scallops. Salt and pepper to taste. 1 tablespoon olive oil. 1 tablespoon butter. 1 shallot, finely chopped. 1/4 cup Chablis wine. 1/4 cup heavy cream. 1 tablespoon chopped fresh parsley.

Instructions: Season scallops with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add scallops to the skillet and sear until golden brown, about 2 minutes per side. Remove from skillet and set aside. In the same skillet, melt butter and saut shallot until softened. Pour in Chablis wine, scraping the browned bits from the bottom of the skillet. Let the wine reduce by half, then stir in heavy cream. Return scallops to the skillet and cook for an additional 2 minutes, spooning the sauce over them. Sprinkle with chopped parsley before serving.

Zane Dyer

[gwhitta]

These Hidden Mickey Candy Cane Cookies will add a touch of Disney magic to your holiday baking. These delectable cookies combine the flavors of buttery sugar cookies and refreshing peppermint, with a fun twist in the form of the iconic Mickey shape.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. teaspoon salt. teaspoon red food coloring. cup crushed peppermint candy canes. cup powdered sugar.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the all-purpose flour and salt, mixing until a dough forms. Divide the dough in half. Add red food coloring to one half and knead until the color is evenly distributed. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each colored dough and roll them into ropes of equal length. Twist the ropes together and shape them into candy cane shapes with a hidden Mickey design. Place the candy cane cookies on the prepared baking sheet. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. While the cookies are baking, mix the crushed peppermint candy canes and powdered sugar in a bowl. Once the cookies are done baking, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies are still slightly warm, dust them with the peppermint powdered sugar mixture. Enjoy these festive Hidden Mickey Candy Cane Cookies with a touch of peppermint delight!

Marilyn H

[gwhitta]

Learn the right way to freeze spaghetti squash so you can enjoy this low-carb pasta alternative anytime!

Ingredients: 1 spaghetti squash.

Instructions: Turn on your oven and heat it up to 375F 190C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Place the squash in an oven that has already been heated and bake for 40 to 45 minutes, or until it is soft and a fork can easily go through it. Cut the squash into strands with a fork after letting it cool down a bit. Let the spaghetti squash cool all the way down before putting it in containers or freezer bags that won't let air in. The dates should be written on the containers or bags, and they should be kept in the freezer for up to 3 months. To use frozen spaghetti squash, just let it thaw in the fridge overnight or heat it up right from frozen in the microwave or on the stove.

Lia

[gwhitta]

These Slow Cooker BBQ Chicken Sandwiches are perfect for an easy and tasty meal. Tender chicken breasts are slow-cooked in a flavorful barbecue sauce until they are juicy and delicious. Serve them on hamburger buns for a satisfying dinner that the whole family will love!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup barbecue sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1/4 cup chicken broth. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste. Hamburger buns, for serving.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together barbecue sauce, brown sugar, apple cider vinegar, chicken broth, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Pour the sauce over the chicken, ensuring it is evenly coated. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through. Once done, shred the chicken using two forks and mix it with the sauce in the slow cooker. Serve the shredded barbecue chicken on hamburger buns. Enjoy!

Rose Crawford

[gwhitta]

Rainy Day Sweet and Smokey BBQ Ribs are a perfect way to add warmth and flavor to a gloomy day. These tender and succulent ribs are seasoned with a sweet and smoky dry rub, then glazed with a rich BBQ sauce for a mouthwatering experience.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 1 tablespoon smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon chili powder. 1 teaspoon cayenne pepper adjust to taste. Salt and black pepper to taste. 1 cup BBQ sauce homemade or store-bought.

Instructions: Before you start, heat your oven to 275F 135C. Take off the membrane from the back of the ribs so that the flavor can get in better. Mix garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper with brown sugar in a bowl to make a dry rub. Spread the spice mix out on both sides of the ribs. Wrap the ribs in aluminum foil and put them on a baking sheet. After the oven is hot, bake the ribs for two and a half to three hours, or until they are soft and cooked all the way through. Warm up the grill or broiler over medium-high heat. Put the ribs on the grill or under the broiler for 5 to 10 minutes. Baste them with BBQ sauce and turn them over every so often until the outside is nicely caramelized. Take the ribs off the heat and let them rest for a few minutes. Then cut them into pieces. Add more BBQ sauce to the side of the Rainy Day Sweet and Smokey BBQ Ribs when you serve them. These ribs are tasty and full of flavor. They'll make any rainy day better.

Steph Jones

[gwhitta]

A tasty take on the traditional hot dog are these BBQ Bacon Wrapped Cheese Stuffed Hot Dogs. It's impossible to resist the combination of sweet, tangy barbecue sauce, smoky bacon, and gooey cheese. Ideal for your upcoming cookout or barbecue!

Ingredients: 4 hot dogs. 4 slices of bacon. 4 slices of cheese cheddar or your choice. 4 hot dog buns. 1/4 cup of barbecue sauce. 1/4 cup of diced onions. 1/4 cup of diced tomatoes. 1/4 cup of shredded lettuce. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Make a lengthwise slit in each hot dog, but be careful not to cut through the other side. Insert a slice of cheese into each hot dog through the slit. Wrap a slice of bacon around each cheese-stuffed hot dog and secure it with toothpicks. Season the bacon-wrapped hot dogs with a pinch of salt and pepper. Place the hot dogs on the grill and cook for about 10-12 minutes, turning occasionally, until the bacon is crispy and the hot dogs are heated through. While the hot dogs are cooking, lightly toast the hot dog buns on the grill. Once the bacon-wrapped hot dogs are done, remove them from the grill and discard the toothpicks. Assemble your BBQ Bacon Wrapped Cheese Stuffed Hot Dogs by placing each hot dog in a bun. Drizzle barbecue sauce over each hot dog. Top with diced onions, diced tomatoes, and shredded lettuce. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Nicholas B

[gwhitta]

On a hot summer day, this Mango and Pistachio Frozen Yogurt is a delicious and cool treat. The crunchy chopped pistachios go well with the creamy mango yogurt base, making a tasty and satisfying mix of tastes and textures. It tastes great and is better for you than regular ice cream. The sweet mango and nutty pistachio go so well together.

Ingredients: 2 cups of mango chunks fresh or frozen. 2 cups of Greek yogurt. 1/2 cup of honey. 1/2 cup of shelled pistachios, chopped. 1 teaspoon of vanilla extract. 1/4 teaspoon of salt. 1/4 cup of coconut milk optional, for creaminess.

Instructions: Get a blender or food processor and add the Greek yogurt, honey, vanilla extract, salt, and coconut milk if using to it. If you need to, scrape down the sides of the bowl to make sure everything is well mixed. Blend until smooth and creamy. Add the chopped pistachios to the yogurt and mango mixture and mix them in. Put the mixture into an ice cream maker and churn it according to the directions on the machine's lid until it's the consistency of frozen yogurt. If you don't have an ice cream maker, you can put the mixture in a container that can go in the freezer. Stir it every 30 minutes for about 4 hours, or until it's firm and creamy. If you want to serve the mango and pistachio frozen yogurt right away, you can scoop it into bowls or cones. If you want, you can add more chopped pistachios as a garnish. Have fun with your homemade frozen yogurt with mango and pistachios!

Prep Time: 15 minutes

Cook Time: 0 minutes

Gail

[gwhitta]

This Vegan Ranch Dip is a creamy and flavorful alternative to traditional ranch dip, perfect for dipping fresh crudites. It's made with vegan mayonnaise and a blend of herbs and spices, creating a delicious dip that everyone will love.

Ingredients: 1 cup vegan mayonnaise. 1/4 cup unsweetened almond milk. 2 tablespoons apple cider vinegar. 1 tablespoon fresh lemon juice. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 tablespoon chopped fresh chives. 1 teaspoon onion powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Assorted vegetables for dipping carrots, celery, bell peppers, etc..

Instructions: To make it smooth, mix vegan mayonnaise, almond milk, apple cider vinegar, and lemon juice in a bowl with a whisk. Chop up the parsley, dill, chives, onion powder, garlic powder, salt, and pepper, and add them to the pan. Combine well by mixing. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Once more, stir the dip and add more seasoning if needed before serving. Put different kinds of vegetables on a platter or serving dish. Put the crudites out with the ranch dip and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Janelle

[gwhitta]

Delight your taste buds with these heavenly thumbprint cookies featuring a buttery almond base, filled with sweet raspberry preserves, and topped with luscious white chocolate and sliced almonds.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 teaspoon pure vanilla extract. 2 cups all-purpose flour. 1/2 cup almond flour. 1/4 teaspoon salt. 1/2 cup white chocolate chips. 1/2 cup raspberry preserves. 1/4 cup sliced almonds.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the all-purpose flour, almond flour, and salt. Mix until the dough comes together. Shape the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a rounded teaspoon to make an indentation in the center of each cookie. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove the cookies from the oven and immediately fill the indentations with white chocolate chips while the cookies are still warm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies have cooled, spoon a small amount of raspberry preserves into the center of each cookie. Sprinkle sliced almonds on top of the raspberry preserves. Let the raspberry preserves set for a few minutes before serving. Enjoy these delicious White Chocolate Raspberry Almond Thumbprint Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

Alice

[gwhitta]

These vegan cauliflower shawarma tacos are bursting with flavor and texture, making them a delicious and satisfying meal. Roasted cauliflower seasoned with fragrant spices is paired with crunchy cabbage, creamy avocado, juicy cherry tomatoes, spicy jalapeños, and fresh cilantro, all wrapped in warm corn tortillas. Finish with a drizzle of vegan tzatziki or tahini sauce for a delightful finish.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon smoked paprika. teaspoon ground turmeric. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded red cabbage. 1 avocado, sliced. 1 cup cherry tomatoes, halved. 1 jalapeo, thinly sliced. 1/4 cup chopped fresh cilantro. Vegan tzatziki or tahini sauce, for serving.

Instructions: Preheat the oven to 425F 220C and line a baking sheet with parchment paper. In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, paprika, turmeric, salt, and pepper until evenly coated. Spread the cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and browned, stirring halfway through. While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until heated through. To assemble the tacos, divide the roasted cauliflower among the tortillas. Top with shredded red cabbage, avocado slices, cherry tomatoes, jalapeo slices, and chopped cilantro. Drizzle with vegan tzatziki or tahini sauce. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Eddie M

[gwhitta]

Treat yourself to the rich flavors of triple truffle cream sauce with fresh spaghetti noodles. This dish is full of heavy cream and the earthy smell of truffles, making it a luxurious treat for pasta lovers.

Ingredients: 1 lb fresh spaghetti noodles. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup heavy cream. 2 tbsp white truffle oil. 1 tbsp black truffle paste. 1 tbsp truffle salt. Freshly ground black pepper, to taste. Grated Parmesan cheese, for garnish. Fresh parsley, chopped, for garnish.

Instructions: Cook the fresh spaghetti noodles according to package instructions until al dente. Drain and set aside, reserving some pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Pour in the heavy cream, white truffle oil, and black truffle paste. Stir well to combine. Season the sauce with truffle salt and freshly ground black pepper to taste. Simmer for 2-3 minutes until slightly thickened. Add the cooked spaghetti noodles to the skillet and toss until evenly coated with the creamy truffle sauce. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Serve the fresh spaghetti with triple truffle cream sauce hot, garnished with grated Parmesan cheese and chopped fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Blake H

[gwhitta]

Enjoy the comforting tastes of a loaded baked potato in the form of a casserole. A creamy mashed potato dish is baked until bubbly and golden brown. It is made with sour cream, cheese, bacon, and green onions.

Ingredients: 6 large potatoes, peeled and diced. 1/2 cup sour cream. 1/4 cup milk. 1/4 cup butter, melted. 1 cup shredded cheddar cheese. 1/2 cup cooked bacon, chopped. 2 green onions, sliced. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Boil diced potatoes until fork-tender, then drain and mash. In a large bowl, mix mashed potatoes with sour cream, milk, butter, half of the shredded cheese, half of the chopped bacon, and half of the sliced green onions. Season with salt and pepper. Spread the mixture evenly into a baking dish. Top with the remaining shredded cheese, chopped bacon, and sliced green onions. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Sofia

[gwhitta]

This tofu marinade recipe creates flavorful tofu that's perfect for any vegan meal. The combination of soy sauce, maple syrup, and aromatic spices gives the tofu a savory-sweet flavor with a hint of sesame. It's easy to prepare and versatile to use in various dishes.

Ingredients: 1 block extra firm tofu, pressed and drained. 3 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon sesame seeds optional. 2 green onions, chopped optional.

Instructions: To make the marinade, mix the soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger in a bowl with a whisk. Put the tofu in a shallow dish after cutting it into the shapes you want. Cover all of the tofu with the marinade by pouring it over it. If you want, you can sprinkle green onions and sesame seeds on top. Put the dish in the fridge with the lid on top for at least 30 minutes, or up to 24 hours, for the best flavor. Before you start cooking, heat the oven to 375F 190C. Put the marinated tofu on a baking sheet that has been lined with foil. Tofu should be golden and slightly crispy after 25 to 30 minutes of baking, with a flip every 15 minutes. You can eat it hot with your favorite sides or use it to make salads, wraps, or stir-fries.

Prep Time: 35 minutes

Cook Time: 30 minutes

Nicholas Beltran

[gwhitta]

This Keto Almond Flour Bread is a delicious and healthy alternative to traditional bread. It's low in carbs and high in healthy fats, making it perfect for those following a ketogenic diet.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup psyllium husk powder. 1 tsp baking powder. 1/2 tsp salt. 5 large eggs. 1/4 cup melted coconut oil. 1/2 cup unsweetened almond milk. 1 tbsp apple cider vinegar.

Instructions: Preheat oven to 350F 175C. Grease a loaf pan and line with parchment paper. In a large bowl, mix almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, and salt. In another bowl, beat the eggs. Add melted coconut oil, almond milk, and apple cider vinegar, whisk until well combined. Pour the wet ingredients into the dry ingredients and stir until thoroughly mixed and a dough forms. Transfer the dough into the prepared loaf pan, smoothing out the top with a spatula. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes

Cook Time: 50 minutes

Aimee