Karrueche

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Old-Fashioned Amish Sugar Cookies are classic, soft, and buttery treats that bring back memories of simpler times. These delightful cookies are perfect for sharing with loved ones and can be easily customized with colorful sugar or sprinkles.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3 tablespoons buttermilk. Colored sugar or sprinkles optional, for decoration.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together flour, baking soda, and baking powder. In a large bowl, cream together butter and sugar until smooth. Beat in the egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients. Add buttermilk and mix until just combined. Drop rounded spoonfuls of dough onto ungreased baking sheets. If desired, gently flatten each cookie with the bottom of a glass dipped in sugar. Bake for 8 to 10 minutes or until lightly golden around the edges. Let cookies cool on the baking sheet for a few minutes before transferring to wire racks to cool completely. If using colored sugar or sprinkles, decorate the cookies while they are still slightly warm. Enjoy these delicious Amish sugar cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Orm Crafty Design

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Indulge in the perfect blend of brownie and cookie with these loaded brownie cookies! Packed with chocolate chips, nuts, and marshmallows, these cookies are a delightful treat for all the chocolate lovers out there.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped nuts walnuts or pecans. 1/4 cup mini chocolate chips. 1/4 cup mini marshmallows.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Slowly melt the butter and semisweet chocolate chips in a bowl that can go in the microwave. Stir the mixture every 20 seconds until it is smooth. Mix the cocoa powder, baking powder, salt, and flour in a different bowl using a whisk. Mix the sugar, eggs, and vanilla extract together in a different bowl by beating them well. Slowly add the chocolate mixture that has been melted to the sugar and egg mix while stirring all the time. Just until everything is mixed, fold in the dry ingredients. Add the chocolate chips, marshmallows, and chopped nuts and mix well. Using a spoon or cookie scoop, drop dough balls on the baking sheet that has been prepared, leaving space between them. It should take about 10 to 12 minutes in a hot oven for the cookies to set and get a little cracked on top. 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. Have fun with these tasty loaded brownie cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Candy Ninsonu

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These Buzzy Bees Cookies are soft, chewy, and packed with chocolate chips. They are perfect for all cookie lovers and will surely create a buzz among your friends and family!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 1 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until well combined. Fold in the chocolate chips and chopped nuts if using. Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Serve and enjoy these delightful Buzzy Bees Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Hit Radio Plus

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Indulge in the ultimate comfort food with this ooey-gooey macaroni and cheese recipe. Creamy, cheesy, and irresistibly delicious!

Ingredients: 1 lb macaroni pasta. 4 cups shredded cheddar cheese. 2 cups shredded mozzarella cheese. 4 cups milk. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika.

Instructions: Preheat oven to 350F 175C. Cook macaroni according to package instructions; drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes until golden brown. Gradually whisk in milk until smooth and thickened. Add 3 cups of cheddar cheese and 1 1/2 cups mozzarella cheese; stir until melted and creamy. Season with salt, pepper, and paprika. Combine cooked macaroni with cheese sauce. Transfer to a greased baking dish. Top with remaining cheese. Bake for 25-30 minutes until bubbly and golden on top. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Mueble Sartec

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This recipe for chicken and dumplings, a Paleo take on a comforting classic, is dairy- and grain-free and loaded with healthy ingredients.

Ingredients: 1 lb chicken breasts, diced. 4 cups chicken broth. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 2 eggs. 1/4 cup coconut milk. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 2 garlic cloves, minced. 2 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a bowl, mix almond flour, coconut flour, arrowroot powder, eggs, and coconut milk to form dough. Roll dough into small balls to make dumplings. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and garlic. Saut until vegetables are tender. Add diced chicken to the pot and cook until browned. Pour in chicken broth and season with dried thyme, dried rosemary, salt, and pepper. Bring to a simmer and add dumplings to the pot. Cook for 15-20 minutes until dumplings are cooked through and chicken is tender. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Alley Cat Gallery

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This Keto Pico de Gallo is a fresh and zesty salsa that's perfect for spicing up your keto meals. It's bursting with vibrant flavors from tomatoes, onions, jalapenos, and cilantro, with a hint of tanginess from lime juice. Plus, you can add creamy avocado to make it even more delicious!

Ingredients: 4 tomatoes, diced. 1/2 onion, finely chopped. 1 jalapeno, seeded and minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. Salt and pepper to taste. 1 avocado, diced optional.

Instructions: In a mixing bowl, combine diced tomatoes, finely chopped onion, minced jalapeno, and chopped cilantro. Add lime juice, salt, and pepper to the bowl. Mix well to combine all the ingredients. For extra creaminess, add diced avocado to the mixture and gently fold it in. Refrigerate the Pico de Gallo for at least 30 minutes before serving to allow flavors to meld together. Serve chilled as a topping for keto-friendly tacos, salads, or as a dip with low-carb chips.

Prep Time: 10 minutes

Cook Time: 0 minutes

Monsur Mansoor

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Indulge in the classic combination of savory pepperoni and gooey mozzarella cheese on a crispy pizza crust. This homemade pizza is easy to make and perfect for pizza night at home.

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1/4 teaspoon crushed red pepper flakes optional. Fresh basil leaves for garnish optional.

Instructions: Set your oven to 475F 245C and put a baking sheet or pizza stone inside to heat up. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough on a piece of parchment paper after it has been rolled out. Don't cover the dough with pizza sauce all the way to the edges; leave a little space for the crust. Spread the shredded mozzarella cheese out over the sauce so that it covers it all. Line up the pepperoni slices on top of the cheese. Add garlic powder and dried oregano on top. If you want more heat, add crushed red pepper flakes. Move the pizza from the parchment paper to a pizza stone or baking sheet that has been heated up in the oven. Put it in the oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take the pizza out of the oven and give it a minute to cool down. If you want, you can add fresh basil leaves as a garnish. Cut it up and serve it hot. Enjoy your Pepperoni and Cheese Pizza that you made yourself!

Prep Time: 15 minutes

Cook Time: 15 minutes

La Plata Garden Club

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This vegan recipe combines the earthy flavors of roasted cauliflower with the nuttiness of black lentils, enhanced by aromatic cumin and smoked paprika.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup cooked black lentils. 2 tablespoons chopped fresh cilantro. 2 tablespoons lemon juice.

Instructions: Turn on the oven and heat it up to 400F 200C. Toss the cauliflower florets with salt, pepper, ground cumin, and olive oil in a large bowl until they are well covered. Place the cauliflower on a baking sheet in a single layer. Put the cauliflower in an oven that has already been heated and roast it for 25 to 30 minutes, or until it is soft and browned around the edges. Place the cooked black lentils in a small saucepan and heat them over medium-low heat until they are warm. Take the cauliflower out of the oven and put it on a serving dish when it's done. Put warm black lentils, chopped cilantro, and lemon juice on top of the roasted cauliflower. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 30 minutes

les nepalais de lapcha

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Enjoy the rich, creamy texture of vegan blueberry cheesecake ice cream. The creamy coconut milk and cashews in this dairy-free treat are joined by fresh blueberries and the satisfying crunch of vegan graham crackers.

Ingredients: 2 cups canned coconut milk. 1/2 cup raw cashews, soaked overnight and drained. 1/3 cup maple syrup. 1 teaspoon vanilla extract. 1 cup fresh blueberries. 1/4 cup crushed vegan graham crackers.

Instructions: Put soaked cashews, maple syrup, vanilla extract, and coconut milk in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. While that is going on, cook the blueberries over low heat in a small saucepan for about 5 minutes, or until they start to pop. With a fork, mash them a bit. Once the ice cream is smooth, add the cooked blueberries and vegan graham crackers and mix them in. Put the ice cream in a container that can go in the freezer. Freeze for at least 4 hours, or until it's firm. Put extra blueberries and graham cracker crumbs on top of each scoop of blueberry cheesecake ice cream.

Prep Time: 20 minutes

Cook Time: 10 minutes

Meet Ava

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These Smoky Grilled Chicken Pita Flatbreads with Creamy Feta are a delicious and satisfying meal option. The smoky grilled chicken pairs perfectly with the creamy feta sauce and fresh vegetables, all wrapped in a warm whole wheat pita bread. It's a delightful combination of flavors and textures that's easy to make for a quick lunch or dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 2 tablespoons smoked paprika. 1 teaspoon garlic powder. Salt and black pepper to taste. 4 whole wheat pita breads. 1 cup creamy feta cheese. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons lemon juice. 1 tablespoon extra-virgin olive oil.

Instructions: For the marinade, put the garlic powder, salt, black pepper, smoked paprika, and olive oil in a bowl and mix them together. Put the chicken breasts in a plastic bag that can be closed again and again, and pour the marinade over them. Close the bag and rub the chicken with the marinade. Put it in the fridge for at least 30 minutes, or better yet, leave it there overnight. Set your grill's heat to medium-high and lightly oil the grate. While the chicken is still wet, put it on the grill for 6 to 8 minutes on each side, or until it's fully cooked and has nice grill marks. Take it off the grill and let it rest for a few minutes. Then cut it into thin strips. On the same grill as the chicken, warm the pita breads for one to two minutes on each side until they are just barely toasty. Put the extra-virgin olive oil, lemon juice, and creamy feta cheese in a small bowl. This will make the creamy feta sauce. Spread a lot of the creamy feta sauce on each pita bread. Then, put grilled chicken strips, cherry tomatoes, cucumber, red onion, and fresh parsley on top of each one. Cut the pita bread in half, serve right away, and enjoy!

Prep Time: 30 minutes

Cook Time: 16 minutes

Irigatii Iazuri Arad

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Enjoy the tropical flavors of a lava flow mocktail while getting extra collagen. This healthy and refreshing drink is a great paleo-friendly treat.

Ingredients: 1 cup frozen strawberries. 1/2 cup frozen pineapple chunks. 1/2 cup coconut milk. 1/2 cup unsweetened almond milk. 1 scoop collagen powder. 1 tablespoon honey optional. Crushed ice.

Instructions: Put the frozen pineapple chunks and strawberries into a blender. Coconut milk, almond milk without added sugar, and collagen powder should all be put into the blender. Honey can also be added if you'd like it sweeter. Mix it up until it's creamy and smooth. It's time to fill up that tall glass with crushed ice. Pour the blended mixture over the crushed ice and let it flow over the ice like lava. If you want, you can add a fresh strawberry or pineapple slice as a garnish. Your Lava Flow Mocktail with Collagen is ready to drink right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Extreme Tree Service

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With creamy garlic cashew cheese instead of mozzarella, this Vegan Caprese Sandwich with Garlic Cashew Cheese is a great take on the classic caprese. It tastes great because it has ripe tomatoes, fresh basil, and a tangy balsamic glaze between two slices of your favorite vegan bread.

Ingredients: 1 cup cashews, soaked overnight. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste. 1 large ripe tomato, sliced. 1 cup fresh basil leaves. 4 slices of your favorite vegan bread. 2 tablespoons balsamic glaze.

Instructions: In a food processor, combine soaked cashews, minced garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth to make the garlic cashew cheese. Toast the bread slices if desired. Spread a generous layer of garlic cashew cheese onto each slice of bread. Top half of the bread slices with tomato slices and fresh basil leaves. Drizzle balsamic glaze over the tomato and basil. Close the sandwiches with the remaining bread slices. Slice the sandwiches in half if desired, and serve immediately.

Prep Time: 15 minutes

Cook Time: 0 minutes

kine marjan van assche

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These smoked BBQ chicken wings are full of flavor and would be great at a barbecue or game day get-together.

Ingredients: 2 lbs chicken wings. 1/4 cup BBQ sauce. 1 tbsp olive oil. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste.

Instructions: Preheat smoker to 225F 110C. In a bowl, mix BBQ sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss chicken wings in the mixture until evenly coated. Place wings on the smoker rack and smoke for 1.5 to 2 hours, or until internal temperature reaches 165F 75C, turning halfway through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 90 minutes

Accordion Flash Cards

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This linguine with tuna, lemon, and dill recipe is a refreshing and flavorful dish that comes together quickly. The combination of zesty lemon, savory tuna, and aromatic dill creates a light and satisfying pasta dish perfect for any occasion.

Ingredients: 300g linguine pasta. 200g canned tuna, drained. 1 lemon, zest and juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh dill, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Add drained tuna to the skillet and break it apart with a spatula. Cook for 2-3 minutes. Add lemon zest and juice to the skillet, stirring to combine with the tuna. Toss in cooked linguine and chopped dill. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Serve hot, optionally topped with grated Parmesan cheese. Enjoy your Linguine with Tuna, Lemon, and Dill!

Prep Time: 10 minutes

Cook Time: 15 minutes

deped negor net

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Indulge in the rich and decadent flavors of Lindt truffle chocolates with these delightful cupcakes. The surprise truffle center and chocolate frosting make them a perfect treat for chocolate lovers.

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/2 cup of vegetable oil. 3 eggs. 12 Lindt truffle chocolates. 1/2 cup of unsalted butter. 1/4 cup of heavy cream. 2 cups of powdered sugar. 1 teaspoon of vanilla extract. Pinch of salt.

Instructions: Line a muffin tin with cupcake liners and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the eggs, water, vegetable oil, and chocolate cake mix together in a sizable mixing bowl. Blend until thoroughly blended. Pour the cake batter into each cupcake liner, filling it to about two thirds full. In the center of each cupcake, place one Lindt truffle chocolate and gently press it down into the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the cupcakes comes out clean, in a preheated oven. Take the cupcakes out of the oven and allow them to cool in the muffin tin for five minutes. Then, move them to a wire rack to finish cooling. Heat a saucepan over low heat to melt unsalted butter. Mix thoroughly after adding the heavy cream. Once the frosting is smooth and creamy, gradually whisk in the powdered sugar, vanilla extract, and a small pinch of salt. Once the cupcakes have cooled fully, cover each one with a drizzle of chocolate frosting. If you'd like, you can top the cupcakes with more Lindt truffle chocolates. Enjoy your delectable Lindt Truffle Chocolate Cupcakes after they are served!

Prep Time: 15 minutes

Cook Time: 20 minutes

JFF DUT TC

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Indulge in the sweet, crunchy goodness of homemade caramel popcorn with this easy recipe. Perfect for movie nights or sweet cravings!

Ingredients: 1/2 cup popcorn kernels. 1 cup brown sugar. 1/2 cup unsalted butter. 1/4 cup corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Pop the popcorn kernels using your preferred method and set aside in a large bowl. In a saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt until well combined. Bring the mixture to a boil, stirring constantly. Let it boil for 4-5 minutes without stirring. Remove from heat and quickly stir in the baking soda until evenly combined. Be cautious as the mixture will bubble up. Pour the caramel sauce over the popcorn and gently toss to coat evenly. Spread the popcorn onto a lined baking sheet and bake at 250F 120C for 45-60 minutes, stirring every 15 minutes, until the caramel is set. Allow the caramel popcorn to cool completely before breaking it apart into clusters. Enjoy your homemade caramel popcorn!

Prep Time: 10 minutes

Cook Time: 60 minutes

Three Dot House

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These mini frozen key lime pies are a delightful and refreshing treat perfect for any occasion. The tangy key lime filling paired with the sweet graham cracker crust is sure to satisfy your sweet tooth. Plus, being frozen makes them a great make-ahead dessert for entertaining!

Ingredients: 1 1/4 cups graham cracker crumbs. 5 tbsp granulated sugar. 5 tbsp salted butter, melted. 1 14 oz can sweetened condensed milk. 1/2 cup fresh key lime juice. 1 tbsp grated key lime zest. 1 1/4 cups heavy cream.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Mix until well combined. Divide the mixture evenly among 12 muffin cups lined with paper liners. Press the mixture firmly into the bottom and up the sides of each cup. Bake in preheated oven for 5 minutes. Remove and let cool completely. In another mixing bowl, whisk together sweetened condensed milk, lime juice, and lime zest until well combined. In a separate bowl, whip heavy cream with remaining 3 tbsp sugar until stiff peaks form. Fold whipped cream into lime mixture until smooth and well combined. Divide the filling evenly among the cooled crusts. Place in the freezer for at least 4 hours or until set. Once set, remove from the muffin tin and serve chilled.

Prep Time: 20 minutes

Cook Time: 5 minutes

Strawberry Crest High School Counseling Department