JAS

[jacobaaronschroeder]

A tropical drink with fruity and creamy coconut flavors that makes you feel better.

Ingredients: 2 oz dark rum. 1 oz cream of coconut. 4 oz pineapple juice. 1 oz orange juice. Crushed ice. Orange slice and cherry for garnish.

Instructions: Put ice in a shaker. Put in orange juice, pineapple juice, cream of coconut, and dark rum. Make sure to shake it well until it's cold. Pour through a strainer into a glass with ice that has been crushed. Put a cherry and an orange slice on top. Serve and have fun!

Damian

[jacobaaronschroeder]

Enjoy the rich and delectable combination of brownie and cookie flavors with a hint of olive oil and a dash of sea salt. These cookies are the ideal combination of sweet and savory, making them a one-of-a-kind treat for any occasion.

Ingredients: 1/2 cup olive oil. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon sea salt. 1/2 cup chocolate chips. Flaky sea salt for sprinkling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Whisk the olive oil and sugar together in a bowl until they are well mixed. Mix the eggs and vanilla extract into the bowl. Use a whisk to make the mixture smooth and creamy. Add the cocoa powder, baking powder, all-purpose flour, and 1/4 teaspoon of sea salt. Don't mix any further than that. Add the chocolate chips to the dough and mix them in so they are spread out evenly. Drop level tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. You can use a spoon or a cookie scoop for this. Spread out each cookie a little with the back of a spoon, and then add a pinch of flaky sea salt on top of each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. Take the baking sheet out of the oven and place the cookies on it. Let them cool for a few minutes before moving them to a wire rack to finish cooling. The cookies are ready to eat once they have cooled down.

Debra Olsen

[jacobaaronschroeder]

Savor the rich, velvety, and slightly cocoa-infused flavors of brown sugar and bourbon in this homemade ice cream. Ideal as a sweet treat at any time or for dessert!

Ingredients: 1 1/2 cups heavy cream. 1 1/2 cups whole milk. 3/4 cup brown sugar. 1/4 cup bourbon. 1/2 cup cocoa powder. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chocolate chips optional.

Instructions: In a saucepan, combine the heavy cream, whole milk, and brown sugar over medium heat. Stir until the sugar is dissolved and the mixture is warmed, but not boiling. Remove from heat and whisk in the bourbon, cocoa powder, vanilla extract, and salt until well combined. Let the mixture cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours, or until cold. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. If desired, add chocolate chips during the last few minutes of churning. Transfer the ice cream to an airtight container and freeze for a few hours or until firm. Serve and enjoy your homemade bourbon brown sugar ice cream!

Ellen Delgado

[jacobaaronschroeder]

Indulge in the rich flavors of a caramel macchiato with a delightful boozy twist. This cocktail combines the smoothness of vodka and the robustness of coffee liqueur with the creamy sweetness of caramel macchiato coffee creamer.

Ingredients: 1 oz vodka. 1 oz coffee liqueur. 2 oz caramel macchiato coffee creamer. Ice cubes. Whipped cream optional. Caramel sauce optional.

Instructions: Fill a cocktail shaker with ice cubes. Add vodka, coffee liqueur, and caramel macchiato coffee creamer to the shaker. Shake vigorously for about 15-20 seconds. Strain the mixture into a chilled glass filled with ice cubes. Top with whipped cream and drizzle with caramel sauce if desired. Serve and enjoy!

Ashlee

[jacobaaronschroeder]

A tasty and healthy burger made with homemade quinoa and pea patties that are flavored with pesto. These burgers are a great vegetarian option for a meal that is also good for you.

Ingredients: 1 cup cooked quinoa. 1 cup cooked peas. 1/4 cup pesto sauce. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Red onion slices. Mayonnaise. Ketchup.

Instructions: In a mixing bowl, combine cooked quinoa and peas. Add pesto sauce, breadcrumbs, grated Parmesan cheese, and the egg to the bowl. Season with salt and pepper to taste. Mix all the ingredients until well combined. Divide the mixture into 4 equal portions and shape them into patties. Heat a grill or skillet over medium-high heat and lightly grease it with oil. Place the quinoa patties on the grill or skillet and cook for about 4-5 minutes on each side or until they are golden brown and cooked through. While the patties are cooking, toast the burger buns on the grill until they are lightly browned. Assemble your burgers by spreading mayonnaise and ketchup on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a quinoa patty. Add tomato slices and red onion slices on top of the patty. Complete the burger with the top half of the bun. Serve your Peas + Pesto Quinoa Patties Burgers hot, and enjoy!

Janice Marsh

[jacobaaronschroeder]

This Keto Pizza Sauce is a flavorful blend of crushed tomatoes, garlic, and herbs. It's low in carbs and perfect for topping your keto-friendly pizza crust.

Ingredients: 1 can 14 oz crushed tomatoes. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Heat olive oil in a saucepan over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Stir in crushed tomatoes, dried oregano, dried basil, onion powder, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens to desired consistency. Remove from heat and let it cool slightly before using as pizza sauce.

Marcus

[jacobaaronschroeder]

This oven-fried ranch chicken recipe offers a crispy and flavorful twist on classic fried chicken without the hassle of deep frying. The combination of ranch dressing mix and Parmesan cheese adds a zesty kick to the coating, making it a family favorite.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup buttermilk. 1 packet ranch dressing mix. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Cooking spray.

Instructions: Preheat oven to 400F 200C. In a shallow dish, mix buttermilk and ranch dressing mix. In another dish, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Dip each chicken breast in the buttermilk mixture, then coat with the breadcrumb mixture. Place chicken on a greased baking sheet and spray the tops lightly with cooking spray. Bake for 25-30 minutes, or until chicken is cooked through and coating is crispy. Serve hot and enjoy!

Jessica Lucero

[jacobaaronschroeder]

A flavorful and satisfying vegan twist on classic Italian involtini, featuring tender aubergine slices filled with creamy vegan ricotta cheese and aromatic basil, baked to perfection in marinara sauce.

Ingredients: 2 large aubergines. 1 cup vegan ricotta cheese. 1/4 cup nutritional yeast. 1/4 cup fresh basil, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1 cup marinara sauce. Fresh basil leaves for garnish.

Instructions: Preheat oven to 200C 400F. Slice the aubergines lengthwise into thin strips, about 1/4 inch thick. Brush the aubergine slices with olive oil and sprinkle with salt and pepper. Place them on a baking sheet lined with parchment paper. Bake the aubergine slices for 15-20 minutes, or until they are soft and slightly browned. In a mixing bowl, combine the vegan ricotta, nutritional yeast, chopped basil, minced garlic, salt, and pepper. Mix well. Spread a thin layer of marinara sauce on the bottom of a baking dish. Take each aubergine slice and spread a spoonful of the ricotta mixture onto one end. Roll the slice up and place it seam side down in the baking dish. Repeat with the remaining aubergine slices and ricotta mixture. Once all the involtini are assembled, spoon the remaining marinara sauce over the top. Bake in the oven for an additional 15-20 minutes, or until the sauce is bubbly. Garnish with fresh basil leaves before serving.

Clarence

[jacobaaronschroeder]

Indulge in the comforting flavors of chai spices combined with creamy milk and honey in this delightful Chai Tea Latte. It's the perfect beverage to warm you up on a chilly day.

Ingredients: 2 chai tea bags. 1 cup water. 1 cup milk. 2 tablespoons honey. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1/8 teaspoon ground cardamom. Whipped cream optional. Ground nutmeg optional.

Instructions: Boil 1 cup of water and steep the chai tea bags for 5 minutes. In a separate pot, heat 1 cup of milk over medium heat, but do not boil. Remove the chai tea bags from the water and add the brewed tea to the milk. Stir in 2 tablespoons of honey, 1/2 teaspoon of vanilla extract, and the spices cinnamon, ginger, cloves, and cardamom. Continue to heat the mixture, stirring frequently, until it's hot but not boiling. Pour the chai tea latte into your favorite mug. If desired, top with whipped cream and a sprinkle of ground nutmeg. Enjoy your homemade Chai Tea Latte!

Marie