Izzy Fo Sheezy

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[izzy-fo-sheezy]

A refreshing and delightful dessert combining the sweet tartness of raspberries with the delicate floral notes of elderflower.

Ingredients: 1 cup fresh raspberries. 1/2 cup elderflower cordial. 1/4 cup water. 2 tablespoons sugar.

Instructions: Put raspberries, elderflower cordial, water, and sugar in a blender. Mix until it's smooth. Put the mix into a shallow bowl or tray. Put it in the freezer for about an hour to freeze. Scrub the mixture with a fork to get rid of any ice crystals. Scrape it again every 30 minutes for two to three hours, or until it is completely frozen and fluffy. When it's done, pour it into glasses to serve and, if you want, top with fresh raspberries.

Prep Time: 10 minutes

Cook Time: 0 minutes

peaea dse

[izzy-fo-sheezy]

Pancake muffins are a fun take on regular pancakes because they are baked in muffin tins. They are quick and easy to make, which makes them great for busy mornings for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup blueberries optional. Maple syrup for serving.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin or use paper liners. In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. 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 blueberries if you're using them. Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve with maple syrup and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

michael k taylor

[izzy-fo-sheezy]

A delicious take on the traditional recipe, these Rice Krispie Treats are loaded with caramel. A delightful and filling treat for any occasion, they combine gooey caramel, mini marshmallows, chocolate chips, and crunchy nuts. They're ideal for sating your sweet tooth!

Ingredients: 6 cups of Rice Krispies cereal. 1/2 cup 1 stick of unsalted butter. 1 bag 10 oz of mini marshmallows. 1 cup of caramel sauce. 1 cup of mini chocolate chips. 1 cup of chopped pecans or walnuts optional. 1 teaspoon of vanilla extract. 1/2 teaspoon of salt.

Instructions: In a large microwave-safe bowl, melt the butter in the microwave in 30-second intervals until fully melted. Stir in the mini marshmallows and microwave for an additional 1-2 minutes, or until the marshmallows are puffed and melty. Stir until smooth. Add the caramel sauce, vanilla extract, and salt to the marshmallow mixture. Stir until well combined. Pour the Rice Krispies cereal into the mixture and gently fold until all the cereal is coated with the caramel marshmallow mixture. If using, fold in the mini chocolate chips and chopped nuts until evenly distributed. Press the mixture into a greased 9x13-inch baking dish using a spatula or your hands, making sure it's evenly spread and compacted. Let the treats cool for at least 30 minutes to set. Cut into squares or bars and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

karpeles manuscript library

[izzy-fo-sheezy]

These vegan corn muffins are simple to make and perfect for a quick breakfast or snack. They're moist, fluffy, and have a slightly sweet corn flavor.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup non-dairy milk such as almond or soy milk. 1/4 cup vegetable oil. 1 tablespoon apple cider vinegar.

Instructions: Preheat oven to 375F 190C and line a muffin tin with paper liners or grease lightly. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix together the non-dairy milk, vegetable oil, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 20 minutes

bailey cohen

[izzy-fo-sheezy]

Savor the flawless, creamy fudge that has a flavor reminiscent of See's Candies. It's very easy to make and doesn't require a candy thermometer.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. Pinch of salt. 1 cup chopped nuts optional.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second increments, stirring each time until the mixture is smooth and all the chocolate is melted. Stir in the vanilla extract and a pinch of salt. If desired, fold in the chopped nuts. Pour the fudge mixture into the prepared pan and spread it evenly. Refrigerate for at least 2 hours or until set. Once set, use the parchment paper overhangs to lift the fudge out of the pan. Cut the fudge into squares or rectangles. Serve and enjoy your creamy See's Copycat Fudge!

Prep Time: 10 minutes

Cook Time: 2 minutes

marshall love

[izzy-fo-sheezy]

The richness of three different kinds of chocolate chips is combined with the sweetness of ripe bananas to create these delicious Triple Chocolate Banana Bread Slices. Ideal as a sweet snack or dessert.

Ingredients: 2 ripe bananas. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1/4 cup milk chocolate chips. 1/4 cup white chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Oil and dust a loaf pan. Mash the ripe bananas until smooth in a bowl. Add the melted butter and stir in the egg, vanilla extract, and granulated sugar. Blend until thoroughly blended. Mix the flour, baking soda, cocoa powder, and salt in a different bowl. Stirring until just combined, gradually add the dry ingredients to the banana mixture. Add the milk, white, and semi-sweet chocolate chips and mix them in. After the loaf pan is ready, pour the batter into it and spread it evenly. A toothpick inserted in the center should come out clean or with a few moist crumbs after baking for 50 to 60 minutes. After letting the banana bread cool in the pan for ten minutes, move it to a wire rack to finish cooling. Cut the banana bread into two thick slices after it has cooled. Arrange the slices onto a white plate and, if preferred, garnish with an additional handful of chocolate chips. Present and savor your decadent Banana Bread Slices with Triple Chocolate!

Prep Time: 15 minutes

Cook Time: 50-60

canadian millennials

[izzy-fo-sheezy]

For a quick and easy breakfast on the go, these keto egg muffins are great. They will keep you full until your next meal because they are high in protein and low in carbs.

Ingredients: 8 large eggs. 1/4 cup heavy cream. 1/2 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced cooked bacon. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C and grease a muffin tin. In a mixing bowl, whisk together eggs and heavy cream. Stir in shredded cheese, bell peppers, onions, and bacon. Season with salt and pepper. Pour the egg mixture evenly into the muffin tin. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden. Allow to cool slightly before serving. Store leftovers in an airtight container in the refrigerator.

Prep Time: 10 minutes

Cook Time: 20 minutes

fehmarn triathlon

[izzy-fo-sheezy]

A hearty and wholesome chicken stew with a medley of vegetables, cooked to perfection in the Instant Pot. Ideal for a nutritious Whole30-compliant meal.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, diced. 3 cups sweet potatoes, peeled and cubed. 2 cups carrots, sliced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Press 'Saute' on the Instant Pot and add olive oil. Add diced chicken and brown on all sides. Add onions and garlic, saut until softened. Stir in sweet potatoes, carrots, diced tomatoes, thyme, rosemary, salt, and pepper. Pour in chicken broth and stir well. Cancel 'Saute' mode, close the Instant Pot lid, and set to 'Manual' for 10 minutes. Once done, quick-release pressure and stir before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

ajs family diner

[izzy-fo-sheezy]

Indulge in this decadent vegan peanut butter mousse, made with just 3 simple ingredients. Creamy coconut milk, rich peanut butter, and sweet maple syrup come together to create a velvety dessert that's sure to satisfy your sweet cravings. Plus, it's dairy-free and easy to whip up in no time!

Ingredients: 1 can 13.5 oz full-fat coconut milk, chilled. 1/2 cup creamy peanut butter. 1/4 cup maple syrup.

Instructions: Chill the can of coconut milk in the refrigerator overnight. Scoop out the solid coconut cream from the chilled can into a mixing bowl, leaving behind any liquid. Add creamy peanut butter and maple syrup to the bowl. Using a hand mixer or stand mixer, whip the mixture until smooth and fluffy, about 3-5 minutes. Transfer the mousse to serving dishes or glasses. Refrigerate for at least 1 hour before serving. Garnish with chopped peanuts or a drizzle of melted chocolate if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

toet

[izzy-fo-sheezy]

These Keto Collard Green Chicken Avocado Rolls are a tasty and healthy light meal or snack that is low in carbs. They are great for a quick and satisfying snack on the go because they are full of protein, healthy fats, and fresh vegetables.

Ingredients: 4 large collard green leaves. 1 cup cooked shredded chicken breast. 1 ripe avocado, sliced. 1/4 cup diced red bell pepper. 1/4 cup diced cucumber. 2 tablespoons chopped fresh cilantro. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the collard green leaves in a pot of boiling water for 30 seconds. Then, move them to a bowl of ice water to cool down. Place the collard green leaves that have been blanched flat on a cutting board. Use a paper towel to dry them. To make the salad, place a slice of avocado, some diced red bell pepper, some diced cucumber, and some chopped cilantro in the middle of each collard green leaf. Put lime juice on top of the fillings, and then add salt and pepper to taste. Tuck the sides of each collard green leaf in as you roll it up to make a roll. Cut each roll into small pieces that you can eat right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

The Club at Smallwood

[izzy-fo-sheezy]

This sheet pan steak and veggies recipe from Country Cleaver is a simple and flavorful meal that requires minimal effort. Perfect for a busy weeknight dinner, the combination of tender beef steak and roasted vegetables seasoned with garlic and herbs will surely satisfy your cravings.

Ingredients: 1 lb beef steak such as sirloin or ribeye, sliced. 1 lb baby potatoes, halved. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper, to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Sliced beef, baby potatoes cut in half, sliced bell peppers, and sliced red onion should all be put in a large bowl together. Add the minced garlic, dried thyme, dried rosemary, salt, and pepper, then drizzle the olive oil over the top. Toss everything around until it's all covered. Place the mixture in a single layer on a baking sheet. Place in an oven that has already been heated for 20 to 25 minutes, or until the vegetables are soft and the steak is cooked to your liking. As soon as it's done, take it out of the oven and let it cool down for a few minutes. Have fun with your tasty Sheet Pan Steak and Veggies!

Prep Time: 15 minutes

Cook Time: 25 minutes

nms griffen

[izzy-fo-sheezy]

Enjoy these sweet low-carb cupcakes that are packed with peanut butter and sugar-free chocolate chips. Great for staying in ketosis while satisfying your sweet tooth.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup powdered erythritol. 1 tsp baking powder. 1/4 cup unsweetened almond milk. 2 large eggs. 1/4 cup melted coconut oil. 1/4 cup sugar-free peanut butter. 1/4 cup sugar-free chocolate chips. 1/4 tsp vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Cut cupcake liners to fit inside a muffin tin. Put cocoa powder, erythritol, baking powder, and salt in a bowl and mix them together. Together with the dry ingredients, add the eggs, melted coconut oil, and vanilla extract. Mix everything together well. Put half of the batter into each cupcake liner. Put a few chocolate chips and a small amount of peanut butter into each cupcake tube. Add more batter on top of the peanut butter and chocolate chips until each liner is about three quarters full. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down before you serve them.

Prep Time: 15 minutes

Cook Time: 20 minutes

prides creek campground

[izzy-fo-sheezy]

This Keto Bacon Cheeseburger Casserole is a tasty and filling dish that has all the flavors of a regular cheeseburger but is made in a casserole. It tastes great and doesn't have many carbs, so it's a great keto-friendly meal for any event.

Ingredients: 1 lb ground beef. 6 slices bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/4 cup diced dill pickles. 1/4 cup mayonnaise. 2 tbsp mustard. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. In a skillet, cook the ground beef and onion until browned. Drain excess fat. In a large bowl, mix together the cooked beef, bacon, cheddar cheese, diced pickles, mayonnaise, mustard, salt, and pepper. Spread the mixture evenly into a greased 9x9 inch baking dish. Bake for 25-30 minutes, or until bubbly and golden brown on top. Let cool slightly before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

pulvis et umbra

[izzy-fo-sheezy]

You can dip these keto tortilla chips in your favorite low-carb salsa or guacamole and they'll taste great. Because they are gluten-free and vegan, they can be eaten by people with a wide range of dietary needs.

Ingredients: 1 cup almond flour. 2 tablespoons psyllium husk powder. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon paprika. 1/4 teaspoon salt. 1/4 cup water.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix almond flour, psyllium husk powder, garlic powder, onion powder, paprika, and salt. Add water gradually and knead until a dough forms. Place the dough between two sheets of parchment paper and roll it out thinly. Remove the top parchment paper and transfer the rolled dough onto a baking sheet. Using a pizza cutter, cut the dough into triangle shapes. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Allow the chips to cool completely before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

skelleftea hundungdom lank till annan webbplats oppnas i nytt fonster

[izzy-fo-sheezy]

Make these adorable Carrot Nutter Butter Cookies for Easter! A delectable treat that combines the delectable flavor of Nutter Butter cookies with the festive spirit of Easter carrots. Ideal for entertaining family and friends.

Ingredients: 12 Nutter Butter cookies. 1 cup orange candy melts. 1/4 cup green candy melts. 1/4 cup chocolate chips. 12 small pieces of green candy or fondant for carrot tops.

Instructions: Follow the directions on the package to melt the orange candy melts. Coat each Nutter Butter cookie all the way through with the melted orange candy. Let the extra run off. Put the cookies on a baking sheet lined with parchment paper and let them set. Melt the green candy melts. Then, use a small piping bag or a zip-top bag with a tiny hole to drizzle the cookies with thin lines that look like carrots. To make each cookie look like a carrot, put a small piece of green candy or fondant on top of it. Melt the chocolate chips, and then use a toothpick or a small piping bag to add extra decoration by drawing dots on the carrots. Wait until the cookies are completely set and hard before you serve them or package them. You can now eat these Carrot Nutter Butter Cookies.

Prep Time: 20 minutes

Cook Time: 10 minutes

onsiglio metropolitano roma

[izzy-fo-sheezy]

Traditional pasta dishes can be changed up with beet pasta, which adds a bright splash of color and a hint of sweetness. Adding more vegetables to your meal in this tasty way is great.

Ingredients: 2 cups beet puree. 2 cups all-purpose flour. 2 large eggs. 1 teaspoon salt.

Instructions: In a large bowl, combine beet puree, eggs, and salt. Gradually add flour, stirring until a dough forms. Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes. Divide the dough into smaller portions and roll each portion into thin sheets using a pasta machine or rolling pin. Cut the sheets into desired shapes, such as fettuccine or ravioli. Cook the pasta in a large pot of boiling salted water until al dente, about 2-3 minutes. Serve hot with your favorite sauce or toppings.

Prep Time: 45 minutes

Cook Time: 3 minutes

lavender at laggan

[izzy-fo-sheezy]

This Sweet Corn Cheesy Pasta is a great summer dish because it has both sweet fresh corn and creamy cheddar cheese. It's a warm and tasty meal that's great for summer parties or dinners during the week.

Ingredients: 8 oz pasta. 2 cups fresh sweet corn kernels. 2 tbsp butter. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup shredded cheddar cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. For 3 to 4 minutes, until soft, add the sweet corn kernels. Add the heavy cream and bring it to a low boil. Add the crumbled cheddar cheese and mix it in until it melts and is smooth. Add pepper and salt to taste. Toss the cooked pasta around in the pan after adding it. Add fresh parsley as a garnish if you like. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

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