hannah bronte

[hannahbronte]

These cookies are a delicious combination of buttery cookie dough and sweet Concord grape jam. The jam-filled center adds a burst of fruity flavor to every bite.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup Concord grape jam.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the all-purpose flour, baking powder, 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. Scoop out cookie dough about the size of a tablespoon and roll it into balls. Put them on the baking sheet that has been prepared, leaving about 2 inches between each one. Make a hole in the middle of each cookie with your thumb or the back of a spoon. Put about half a teaspoon of Concord grape jam in each hole. Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden. 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. As a sweet treat, enjoy these tasty cookies filled with Concord grape jam!

Nathalie Anderson

[hannahbronte]

Indulge in a quick and easy chocolate dessert with this chocolate mug cake recipe. It's the perfect treat for when you're craving something sweet and don't want to wait long. This single-serving cake is rich, moist, and full of chocolatey goodness.

Ingredients: 4 tbsp all-purpose flour. 2 tbsp cocoa powder. 3 tbsp granulated sugar. 1/8 tsp salt. 1/4 tsp baking powder. 3 tbsp milk. 2 tbsp vegetable oil. 1/4 tsp vanilla extract. 1 tbsp chocolate chips optional.

Instructions: In a microwave-safe mug, whisk together the flour, cocoa powder, sugar, salt, and baking powder. Add the milk, vegetable oil, and vanilla extract to the mug. Stir until the batter is smooth. If desired, sprinkle chocolate chips on top of the batter. Microwave the mug on high for 1-2 minutes, or until the cake has risen and set in the center. Carefully remove the mug from the microwave it will be hot, and let it cool for a minute. Enjoy your delicious chocolate mug cake straight from the mug or transfer it to a plate. Add a scoop of ice cream or whipped cream if desired.

Raymond L

[hannahbronte]

This Slow Cooker Black Bean Dip is a crowd-pleasing appetizer that's perfect for parties or game day gatherings. It's easy to make, flavorful, and can be customized with your favorite toppings.

Ingredients: 2 cans 15 ounces each black beans, drained and rinsed. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Optional toppings: diced tomatoes, sliced jalapenos, chopped cilantro, sour cream.

Instructions: The black beans, salsa, cheddar cheese, diced onion, minced garlic, ground cumin, and chili powder should all be put into a slow cooker. Add pepper and salt to taste. Cover and cook on low for two to three hours, stirring every now and then, until everything is hot and the flavors are well mixed. If you want a chunkier texture, mash the mixture a little with a potato masher or fork after it's done cooking. If you want, you can serve it hot with extras like sour cream, chopped cilantro, diced tomatoes, or jalapenos. Add tortilla chips or vegetable sticks to go with it!

Henry H

[hannahbronte]

Enjoy tender and flavorful BBQ ribs in a fraction of the time using the Instant Pot. This budget-friendly recipe is perfect for a family feast.

Ingredients: 1 rack of baby back ribs. 1 cup BBQ sauce. 1/2 cup water. 2 tablespoons brown sugar. 1 tablespoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1/4 teaspoon cayenne pepper.

Instructions: Take the membrane off of the back of the ribs. For a dry rub, put brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl and mix them together. Make sure there is an even covering of the dry rub on all of the ribs. Put the trivet inside the Instant Pot and add water. The rack of ribs needs to be cut up into smaller pieces that can fit in the Instant Pot. Put the ribs on the trivet and stack them if you need to. Cover the ribs with BBQ sauce by pouring it over them. Place the lid on top of the Instant Pot and seal the vent. Cook for 25 minutes on high pressure. After you're done, let the pressure drop naturally for 10 minutes. Then, manually release any pressure that is still there. Warm up the broiler in the oven. Carefully move the ribs to a baking sheet. Brush them with more BBQ sauce, and broil them for three to five minutes, or until the edges start to turn a little caramelized.

Reagan

[hannahbronte]

These fun and colorful doughnuts are perfect for celebrating birthdays or any special occasion. They are soft, cake-like, and topped with a sweet glaze and rainbow sprinkles.

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1/4 cup milk. 1/4 cup unsalted butter, melted. 1/4 cup sour cream. 1 egg. 1/2 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup rainbow sprinkles. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract. Additional rainbow sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together milk, melted butter, sour cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in rainbow sprinkles into the batter. Spoon the batter into a greased doughnut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes or until a toothpick inserted into a doughnut comes out clean. Let the doughnuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a small bowl, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Dip each cooled doughnut into the glaze, allowing any excess to drip off, and place them back on the wire rack. Sprinkle additional rainbow sprinkles on top of the glaze before it sets. Allow the glaze to harden for about 30 minutes before serving. Enjoy your delicious Birthday Cake Doughnuts!

Prep Time: 20 minutes

Cook Time: 12-15

Dale

[hannahbronte]

[hannahbronte]

Tender and flavorful shredded beef cooked low and slow in a savory blend of spices, perfect for filling tacos. This recipe is easy to prepare in the slow cooker, making it a convenient option for Slow Cooker Sunday or any day of the week.

Ingredients: 2 lbs beef chuck roast. 1 onion, chopped. 3 cloves garlic, minced. 1 jalapeno, seeded and chopped. 1 can 14.5 oz diced tomatoes. 1/2 cup beef broth. 1 tbsp chili powder. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp dried oregano. Salt and pepper to taste. Corn tortillas, for serving. Taco toppings of choice e.g., shredded cheese, salsa, avocado, cilantro.

Instructions: Put the beef chuck roast in the crock pot. Cut up the jalapeno, onion, and tomatoes. Then add the beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Turn the heat down to low and cover. Cook for 8 hours, or until the beef is soft and can be shred with a fork. Use two forks to shred the beef after it's done cooking. Put the beef shreds inside corn tortillas and top them with your favorite taco ingredients.

Rebecca

[hannahbronte]

A quick and easy one-pan keto-friendly recipe featuring succulent garlic shrimp and spiralized zucchini pasta. Perfect for a flavorful low-carb dinner ready in just 15 minutes!

Ingredients: 1 lb shrimp, peeled and deveined. 2 medium zucchinis, spiralized. 4 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Crushed red pepper flakes optional. Fresh parsley, chopped for garnish.

Instructions: Heat olive oil in a large pan over medium-high heat. Add minced garlic to the pan and saut for 1-2 minutes until fragrant. Add shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque. Season shrimp with salt, pepper, and crushed red pepper flakes if desired. Add spiralized zucchini to the pan and toss with the shrimp and garlic mixture. Cook for an additional 2-3 minutes until zucchini is tender but still slightly crisp. Garnish with chopped fresh parsley before serving. Serve hot and enjoy!

Ellen Delgado

[hannahbronte]

A hearty and flavorful red bean soup that's perfect for a comforting meal on chilly days.

Ingredients: 1 cup dried red beans. 6 cups water. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 can diced tomatoes. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse the red beans and soak them in water overnight. In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell pepper. Saut until softened. Add soaked red beans, diced tomatoes, chili powder, cumin, salt, pepper, and water. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beans are tender. Adjust seasoning if necessary. Serve hot.

Prep Time: 15 minutes

Cook Time: 120 minutes

Dean

[hannahbronte]

These crispy air fryer chicken tenders are a healthier alternative to traditional fried chicken tenders. They're deliciously seasoned and have a satisfying crunch without all the excess oil.

Ingredients: 1 lb 450g chicken tenders. 1/2 cup 60g whole wheat breadcrumbs. 1/4 cup 30g grated Parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Cooking spray.

Instructions: In a shallow bowl, combine breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper. Dip each chicken tender into the breadcrumb mixture, pressing the coating onto the chicken to adhere. Preheat the air fryer to 400F 200C for 5 minutes. Spray the air fryer basket with cooking spray and place the chicken tenders in a single layer, ensuring they do not touch each other. Spray the top of the chicken tenders with cooking spray as well. Cook in the air fryer for 10-12 minutes, flipping halfway through, or until the chicken is cooked through and the coating is crispy and golden brown. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 12 minutes

Rose

[hannahbronte]

These Buckwheat Blueberry and Ricotta Hotcakes are a tasty and healthy way to start the day. When you mix buckwheat and ricotta cheese together, they get fluffy and rich. Fresh blueberries give them a fruity burst. To make it even better, drizzle with maple syrup and sprinkle with seeds.

Ingredients: 1 cup buckwheat flour. 1/2 cup all-purpose flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 cup granulated sugar. 1/2 tsp salt. 2 large eggs. 1 1/2 cups ricotta cheese. 1 cup milk. 1 tsp vanilla extract. 1 cup fresh blueberries. Butter or oil for cooking. Pure maple syrup for serving. Assorted seeds e.g., chia, flax, sunflower for garnish.

Instructions: In a large mixing bowl, combine the buckwheat flour, all-purpose flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk together the eggs, ricotta cheese, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the fresh blueberries. Heat a griddle or non-stick skillet over medium-high heat and add a little butter or oil to grease the surface. Pour 1/4 cup portions of the batter onto the hot griddle, spreading it slightly to form pancakes. Cook for about 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter or oil to the griddle as needed. Serve the hotcakes drizzled with pure maple syrup and sprinkle with assorted seeds for added texture and nutrition. Enjoy your delicious Buckwheat Blueberry and Ricotta Hotcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Logan

[hannahbronte]

A delightful twist on traditional egg salad, this Bacon Horseradish Egg Salad is creamy, tangy, and packed with savory bacon flavor. The hint of horseradish adds a delightful kick to this classic dish, making it a perfect choice for a quick and delicious meal.

Ingredients: 4 hard-boiled eggs, chopped. 6 slices of bacon, cooked and crumbled. 1/4 cup mayonnaise. 2 tablespoons prepared horseradish. 2 teaspoons Dijon mustard. 2 green onions, thinly sliced. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: In a large bowl, combine the chopped hard-boiled eggs and crumbled bacon. In a separate small bowl, whisk together the mayonnaise, prepared horseradish, Dijon mustard, and green onions. Pour the dressing mixture over the eggs and bacon. Stir until well combined. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve the bacon horseradish egg salad on a bed of lettuce leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Martin Todd

[hannahbronte]

A hearty and tasty gluten-free gratin made with white beans, sauted Swiss chard, thinly sliced sweet potatoes, and dairy-free cheese. This dish is full of flavor and is both comforting and good for you.

Ingredients: 2 large sweet potatoes, peeled and thinly sliced. 1 bunch Swiss chard, stems removed and leaves chopped. 1 can white beans, drained and rinsed. 1 cup gluten-free vegetable broth. 1 cup gluten-free dairy-free cheese, shredded. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Preheat your oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add chopped Swiss chard leaves and saut until they wilt and become tender, about 3-4 minutes. Remove from heat and set aside. In a separate bowl, combine sliced sweet potatoes, white beans, dried thyme, salt, and black pepper. Toss to mix well. Layer half of the sweet potato and bean mixture in the bottom of a greased 9x13-inch baking dish. Spread the sauted Swiss chard evenly over the sweet potato and bean layer. Add the remaining sweet potato and bean mixture on top of the chard layer. Pour gluten-free vegetable broth evenly over the entire dish. Sprinkle gluten-free dairy-free cheese on top of the gratin. Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the sweet potatoes are tender. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. Let the gratin cool for a few minutes before serving. Enjoy your gluten-free Chard, White Bean, and Sweet Potato Gratin!

Prep Time: 20 minutes

Cook Time: 55 minutes

Landon Harrison

[hannahbronte]

A flavorful and satisfying vegan version of the classic Chinese takeout dish, Vegetable Lo Mein is packed with colorful veggies and tossed in a savory sauce.

Ingredients: 200g lo mein noodles. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tbsp maple syrup. 1 tsp cornstarch. 1 tbsp vegetable oil. 3 cloves garlic, minced. 1 inch ginger, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup snow peas. 2 cups cabbage, shredded. 3 green onions, sliced. Salt and pepper to taste.

Instructions: Cook the lo mein noodles according to package instructions. Drain and set aside. In a small bowl, whisk together soy sauce, sesame oil, maple syrup, and cornstarch. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, saut for 1 minute. Add sliced bell pepper, julienned carrot, snow peas, and shredded cabbage to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Add cooked noodles and the soy sauce mixture to the skillet. Toss everything together until well combined and heated through, about 2 minutes. Season with salt and pepper to taste. Garnish with sliced green onions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ava Bryan

[hannahbronte]

Enjoy the delicious taste of Glazed Baby Back Ribs. The ribs are seasoned with a tasty dry rub, cooked slowly until they are just right, and then glazed with a sweet and sour barbecue sauce. A must-try for people who like barbecue!

Ingredients: 2 racks baby back ribs. 1/4 cup brown sugar. 1 tablespoon smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup barbecue sauce. 2 tablespoons honey.

Instructions: Before you start, heat your oven to 275F 135C. Take the membrane off of the back of the ribs to make them more tender. Take a bowl and mix together salt, black pepper, garlic powder, onion powder, cayenne pepper, brown sugar, and smoked paprika. This will make a dry rub. Spread the spice mix out on both sides of the baby back ribs. Wrap the ribs in foil and put them on a baking sheet. The ribs should be baked in a hot oven for two and a half to three hours, or until they are soft. BBQ sauce and honey should be mixed together in a bowl while the ribs are baking to make the glaze. Take off the foil after the first baking, brush the glaze on the ribs, and broil for 5 to 10 minutes, until the glaze turns caramelized and forms a tasty crust. After putting the Glazed Baby Back Ribs away for a while, cut them between the bones and serve. Enjoy these glazed baby back ribs that are soft and full of flavor!

Prep Time: 15 minutes

Cook Time: 180 minutes

Markus

[hannahbronte]

Indulge in the classic flavor of red velvet in cookie form, made gluten-free for those with dietary restrictions. These soft and chewy cookies are topped with a decadent vanilla cream cheese icing for the perfect treat.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup white chocolate chips. 1/2 cup chopped pecans or walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and smooth. Add the egg, vanilla extract, and red food coloring to the butter mixture and beat until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Fold in the white chocolate chips and chopped pecans or walnuts, if using. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the vanilla cream cheese icing see separate instructions below. Once the cookies are completely cooled, spread a dollop of vanilla cream cheese icing on top of each cookie. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10-12

Aimee E

[hannahbronte]

A tasty and refreshing taco salad with avocados, shrimp that is perfectly cooked, and a spicy chili-lime dressing. Great for a quick and filling meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper, to taste. 1 head romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 2 avocados, diced. 1/2 cup shredded cheddar cheese. 1/4 cup fresh cilantro, chopped. 1/4 cup sour cream. 1/4 cup salsa. 1 lime, cut into wedges.

Instructions: In a large bowl, combine olive oil, chili powder, cumin, salt, and pepper. Add the shrimp and toss to coat evenly. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, add the sliced red onion and cook for 1-2 minutes until slightly softened. In a serving platter or individual bowls, arrange the chopped romaine lettuce. Top the lettuce with cooked shrimp, cherry tomatoes, diced avocados, shredded cheddar cheese, and cooked red onion. Garnish the salad with fresh cilantro and serve with sour cream, salsa, and lime wedges on the side. Drizzle the lime juice over the salad just before serving. Enjoy your delicious Shrimp and Avocado Taco Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Maria Bishop