Keypyon

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[keypyon]

If you want to enjoy a sweet treat without the carbs, these gluten-free and keto-friendly cream cheese cookies are a great choice. Tastes like rich cream cheese with a hint of vanilla sweetness. They are soft and chewy.

Ingredients: 1 cup almond flour. 4 oz cream cheese, softened. 1/2 cup erythritol or keto-friendly sweetener. 1/4 cup unsalted butter, softened. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking powder. Pinch of salt.

Instructions: Start by heating the oven to 350F 175C. Put the softened cream cheese, butter, and erythritol in a bowl and mix them together. Beat until everything is well mixed and smooth. Add the vanilla extract and egg to the mix. Beat until everything is well mixed in. Mix the baking powder, salt, and almond flour together in a different bowl using a whisk. Add the dry ingredients to the wet ones one at a time and mix them together until the dough is smooth. Put parchment paper on the bottom of a baking sheet. Drop spoonfuls of the cookie dough onto the parchment paper, making sure they are spaced out, using a spoon or cookie scoop. Make a crisscross pattern on top of each cookie with a fork as you gently flatten them. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. 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. Enjoy your tasty low-carb keto cream cheese cookies after they've cooled down.

Prep Time: 15 minutes

Cook Time: 10 minutes

michael k taylor

[keypyon]

A simple and tasty slow cooker recipe with five ingredients that makes tender chicken in a Mexican style.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 can black beans, drained and rinsed. 1 cup frozen corn kernels. 1 packet taco seasoning.

Instructions: Put chicken breasts in the crock pot. Put salsa, black beans, corn, and taco seasoning in a bowl and mix them together. Put the mix on top of the chicken. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook the chicken until it is soft and fully cooked. Use two forks to shred the chicken. Put it on rice or tortillas and top it with cheese, avocado, sour cream, or any other toppings you like.

Prep Time: 10 minutes

Cook Time: 240 minutes

performing arts

[keypyon]

This recipe for delicious and easy slow cooker refried beans is brought to you by Heather's French Press. These beans are a flexible addition to your meals, perfectly seasoned and simple to mash.

Ingredients: 1 lb dried pinto beans. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeo, seeded and minced. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp black pepper. 4 cups chicken or vegetable broth. Salt to taste.

Instructions: Rinse the pinto beans and pick out any debris. Place the beans in the slow cooker and add chopped onion, minced garlic, minced jalapeo, cumin, chili powder, and black pepper. Pour in the chicken or vegetable broth. Stir the ingredients, cover the slow cooker, and cook on low for 8 hours or until the beans are tender. Once cooked, mash the beans with a potato masher or fork until desired consistency is reached. Season with salt to taste. Serve the refried beans as a side dish or in your favorite Mexican-inspired dishes.

Prep Time: 15 minutes

Cook Time: 480 minutes

sunelly sims

[keypyon]

Crispy potato tacos are a tasty and filling vegan option that is full of different tastes and textures. A great meal or snack is made with crispy seasoned potatoes, creamy avocado, fresh lettuce, and tangy salsa.

Ingredients: 4 small potatoes, diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 avocado, sliced. 1/4 cup chopped cilantro. Salsa, for serving.

Instructions: Set the oven to 425F 220C and heat it up. Add the diced potatoes to a bowl and mix in the garlic powder, chili powder, cumin, salt, and pepper. Toss the potatoes until they are well covered. Make sure the potatoes are spread out in a single layer on a baking sheet lined with parchment paper. Put the potatoes in an oven that has already been heated up. Bake for 20 to 25 minutes, flipping them over halfway through, or until they are golden brown and crispy. Warm up the tortillas in a pan or the microwave while the potatoes are baking. After the potatoes are done, put together the tacos by putting shredded lettuce, crispy potatoes, avocado slices, and chopped cilantro in each tortilla. Put salsa on the side and serve the tacos. Have fun with your potato tacos!

Prep Time: 15 minutes

Cook Time: 25 minutes

sammitse

[keypyon]

You can enjoy a tasty Herb Garden Zucchini Pizza that tastes great with basil, oregano, thyme, and rosemary from your garden. There are herbs, zucchini, and gooey cheese on this pizza, which makes it a delicious meal.

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. 1 medium zucchini, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup fresh oregano leaves. 1/4 cup fresh thyme leaves. 1/4 cup fresh rosemary leaves. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Red pepper flakes optional.

Instructions: Preheat your oven to 450F 230C. Roll out the pizza dough into your desired shape on a floured surface. Transfer the dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the dough. Sprinkle half of the mozzarella cheese over the sauce. Arrange the zucchini slices on top of the cheese. Sprinkle the minced garlic over the zucchini slices. Add the fresh basil, oregano, thyme, and rosemary leaves evenly. Drizzle olive oil over the pizza and season with salt and pepper. Top with the remaining mozzarella cheese. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and lightly browned. Remove from the oven and let it cool for a few minutes. Sprinkle with red pepper flakes if you like it spicy. Slice and serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

axel loubette

[keypyon]

This roasted red pepper dip is smooth, sour, and full of flavor. On top of the smoky sweetness from the red peppers, the Greek yogurt and feta cheese make the base creamy and tangy. It's great for gatherings and parties, or you can eat it as a snack any time of the day.

Ingredients: 2 large red bell peppers, roasted and peeled. 1 cup plain Greek yogurt. 1/4 cup feta cheese, crumbled. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, put red bell peppers. Roast them in a hot oven for 25 to 30 minutes, or until the skin is charred and blistered. Take the peppers out of the oven and put them in a bowl. Put some plastic wrap over them and let them steam for 10 minutes. Take the peppers' skins off and take out the seeds and stems. Cut the roasted peppers into small pieces. Put the chopped roasted peppers, Greek yogurt, feta cheese, minced garlic, lemon juice, and olive oil in a bowl. Mix everything together well. Add pepper and salt to taste. Put the dip in a bowl to serve, and then sprinkle fresh parsley on top. Feel free to pair it with crackers, pita chips, or vegetable sticks. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

silly squishy

[keypyon]

Indulge in the rich and creamy goodness of Chocolate Peach Pudding, a delightful dessert that combines the sweetness of peaches with the lusciousness of chocolate. This easy-to-make dessert is perfect for satisfying your sweet tooth.

Ingredients: 1 can of peaches in syrup. 1/2 cup of chocolate chips. 1 cup of milk. 1/4 cup of sugar. 1/4 cup of cocoa powder. 2 tablespoons of cornstarch. 1 teaspoon of vanilla extract. Pinch of salt. Whipped cream for topping optional. Chocolate shavings for garnish optional.

Instructions: Drain the can of peaches and set aside the syrup. In a saucepan, combine the milk, sugar, cocoa powder, cornstarch, and a pinch of salt. Stir the mixture over medium heat until it thickens and begins to boil. This should take about 5-7 minutes. Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract and 1/4 cup of the reserved peach syrup to add a hint of peach flavor. Chop the canned peaches into small pieces and fold them into the chocolate pudding mixture. Divide the chocolate peach pudding into serving bowls or glasses. Refrigerate for at least 2 hours to allow the pudding to set. Before serving, top each serving with a dollop of whipped cream and garnish with chocolate shavings if desired. Enjoy your decadent Chocolate Peach Pudding!

Prep Time: 15 minutes

Cook Time: 10 minutes

ccesl

[keypyon]

Enjoy this Pistachio Dream Cocktail, which is creamy and nutty at the same time. The pistachio milk, vodka, and amaretto liqueur work perfectly together to make this drink, which is rich and satisfying and will make your cocktail experience better.

Ingredients: 2 oz pistachio milk. 1.5 oz vodka. 0.5 oz amaretto liqueur. 1 tsp simple syrup. Crushed ice. Pistachio crumbs for garnish.

Instructions: Put vodka, amaretto liqueur, simple syrup, and pistachio milk in a shaker. Put in some crushed ice. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass that is already cold. Add pistachio crumbs as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

capillaries journal

[keypyon]

A bright and refreshing strawberry lemonade recipe that is very simple to make and tastes great. This fruity drink is great for hot summer days or any time you need something cool to quench your thirst.

Ingredients: 1 cup fresh strawberries, hulled and halved. 1/2 cup freshly squeezed lemon juice. 1/3 cup granulated sugar. 2 cups cold water. Ice cubes. Lemon slices and fresh strawberries, for garnish.

Instructions: In a blender, combine strawberries, lemon juice, and sugar. Blend until smooth. Strain the mixture through a fine mesh sieve into a pitcher to remove seeds and pulp. Add cold water to the pitcher and stir well to combine. Serve over ice cubes in glasses, garnished with lemon slices and fresh strawberries.

Prep Time: 10 minutes

Cook Time: 0 minutes

mavie demums

[keypyon]

These Double Chocolate Cheesecake Cookies are a delightful combination of rich chocolate cookies and creamy cheesecake swirls. Perfect for chocolate lovers and cookie enthusiasts!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 8 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 cup semisweet chocolate chips for cheesecake swirl.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. Beat the butter-sugar mixture thoroughly after adding the eggs and vanilla extract. Mix the flour, baking soda, cocoa powder, and salt in a different bowl. Mixing until a dough forms, gradually add the dry ingredients to the wet ones. To make double chocolate cookie dough, stir in 1 cup of semisweet chocolate chips. Beat the powdered sugar and softened cream cheese together until smooth in a separate bowl. For the cheesecake swirl, gently fold in 1/2 cup of semisweet chocolate chips into the cream cheese mixture. Alternately, drop spoonfuls of the cheesecake mixture and cookie dough onto the baking sheet that has been prepared. To create a marbled effect, mix the cheesecake mixture and cookie dough together using a toothpick or skewer. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Savor your mouthwatering Cheesecake Cookies with Double Chocolate!

Prep Time: 20 minutes

Cook Time: 10 minutes

koffee kuppe

[keypyon]

This recipe pairs succulent sirloin steaks with a rich and flavorful sauce made with Casa de Mouraz Tinto 2014 wine. The wine's notes of ripe fruits and spices complement the beef beautifully, creating a harmonious dining experience.

Ingredients: 2 sirloin steaks about 8 ounces each. Salt and freshly ground black pepper. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 shallot, finely chopped. 1/2 cup Casa de Mouraz Tinto 2014 wine. 1/2 cup beef broth. 2 tablespoons butter. Fresh parsley, chopped for garnish.

Instructions: Season the sirloin steaks generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 3-4 minutes per side for medium-rare, or until desired doneness. Remove steaks from the skillet and set aside. In the same skillet, add minced garlic and chopped shallot. Saut until fragrant and softened, about 2 minutes. Deglaze the skillet by pouring Casa de Mouraz Tinto 2014 wine and beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer until the liquid is reduced by half, about 5 minutes. Stir in butter until melted and the sauce thickens slightly. Return the steaks to the skillet and coat them with the sauce. Let them warm up for a minute. Transfer the steaks to serving plates, spoon the sauce over the top, and garnish with chopped parsley. Serve immediately and enjoy with a glass of Casa de Mouraz Tinto 2014 wine.

Prep Time: 10 minutes

Cook Time: 20 minutes

alexis

[keypyon]

Cucumber Salad Pizza A Hot Southern Mess is a refreshing and spicy twist on traditional pizza. The cool and crunchy cucumber salad paired with the zesty hot sauce and cheddar cheese create a unique and mouthwatering flavor combination. It's a perfect summertime pizza that's sure to satisfy your taste buds.

Ingredients: 1 pizza dough. 1 cup diced cucumber. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 2 tablespoons hot sauce. 1 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Preheat your oven to 450F 232C. Roll out the pizza dough on a floured surface into your desired shape. Transfer the dough to a pizza stone or baking sheet and bake for 8-10 minutes, or until it's golden brown. While the crust is baking, prepare the cucumber salad. In a bowl, combine diced cucumber, red onion, tomatoes, and cilantro. In a separate small bowl, mix mayonnaise and hot sauce until well combined. Remove the pizza crust from the oven and let it cool for a few minutes. Spread the mayonnaise and hot sauce mixture evenly over the crust as the base sauce. Sprinkle shredded cheddar cheese on top of the sauce. Evenly spread the cucumber salad mixture over the cheese. Season with salt and pepper to taste. Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Remove the pizza from the oven, slice it, and serve hot. Enjoy your delicious Cucumber Salad Pizza, A Hot Southern Mess!

Prep Time: 15 minutes

Cook Time: 15 minutes

bring strapped to peoria

[keypyon]

A quick and healthy way to enjoy a tasty seafood dinner is with these Steamed Mediterranean Fish Parcels. You can taste the fresh flavors of the Mediterranean in this dish, which has tomatoes, olives, capers, and lemon. When you steam the fish in parchment paper, it stays moist and tastes great, and it's also very easy to clean up!

Ingredients: 4 fish fillets such as cod or sea bass. 2 tomatoes, thinly sliced. 1 small red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons capers. 4 cloves garlic, minced. 1 lemon, thinly sliced. 4 sprigs fresh thyme. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup white wine.

Instructions: Start by heating the oven up to 400F 200C. Get 4 big pieces of parchment paper ready. Lay out each fish fillet on a square of parchment paper. Add salt and pepper to the fish. Tear the red onion, olives, capers, minced garlic, lemon slices, thyme sprigs, and tomato slices into equal parts and place them on top of the fish. Add white wine and olive oil to each parcel. Cover the fish with parchment paper and fold the edges together tightly to seal. On a baking sheet, place the parcels. Bake in a hot oven for 15 to 18 minutes, or until the fish is cooked all the way through and flakes easily with a fork. Open the packages carefully, then move the fish and vegetables to plates to serve. Serve hot, and if you want, top with more fresh thyme.

Prep Time: 10 minutes

Cook Time: 15-18

utah station

[keypyon]

True Irish Coffee is a classic and delicious drink that combines the rich flavors of Irish whiskey with hot coffee and heavy cream on top. It's great to drink on a cold night or after dinner to warm you up.

Ingredients: 1.5 oz Irish whiskey. 1 cup hot brewed coffee. 2 teaspoons brown sugar. 1-2 tablespoons heavy cream.

Instructions: Warm the glass by filling it with hot water and letting it sit for a minute. Then, discard the water. Add the brown sugar to the warmed glass. Pour in the Irish whiskey and stir until the sugar is dissolved. Add the hot brewed coffee and stir gently. Carefully float the heavy cream on top by pouring it over the back of a spoon, so it rests on the surface of the coffee without fully mixing. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

la casa del direttore

[keypyon]

These Vanilla Sandwich Cookies are a delightful treat with a fluffy vanilla bean marshmallow filling and a decadent dark chocolate ganache coating. The combination of flavors and textures makes them a perfect indulgence for any occasion.

Ingredients: Vanilla Sandwich Cookies:. - 1 cup unsalted butter, softened. - 1/2 cup granulated sugar. - 2 teaspoons vanilla extract. - 2 cups all-purpose flour. - 1/4 teaspoon salt. Vanilla Bean Marshmallow:. - 1/4 cup water. - 2 1/2 tablespoons unflavored gelatin. - 1/2 cup water additional. - 1 1/2 cups granulated sugar. - 1 cup light corn syrup. - 1/4 teaspoon salt. - 1 tablespoon vanilla bean paste. Dark Chocolate Ganache:. - 1 cup heavy cream. - 8 ounces dark chocolate, chopped.

Instructions: Vanilla Sandwich Cookies: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour and salt to the butter mixture, mixing until just combined. Roll the dough into 1-inch balls and place them on the prepared baking sheets. Flatten each ball with the bottom of a glass dipped in granulated sugar. Bake 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. Vanilla Bean Marshmallow: In a small bowl, combine 1/4 cup of water and the unflavored gelatin. Let it sit for 5 minutes to bloom. In a medium saucepan, mix together the additional 1/2 cup of water, granulated sugar, corn syrup, and salt. Cook the mixture over medium heat, stirring occasionally, until it reaches 240F 115C on a candy thermometer. Remove the saucepan from the heat and slowly pour the hot syrup into the bloomed gelatin while whisking constantly. Continue to whisk until the mixture becomes thick and fluffy, resembling marshmallow fluff. Stir in the vanilla bean paste until well combined. Pour the marshmallow mixture into a greased and parchment-lined baking dish, spreading it evenly. Let it sit at room temperature for at least 4 hours or overnight to set. Once set, cut the marshmallow into squares. Dark Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir the mixture until the chocolate is completely melted and the ganache is smooth. Assembling the Vanilla Sandwich Cookies: Take two vanilla cookies and place a square of vanilla bean marshmallow between them. Dip the cookie sandwich halfway into the dark chocolate ganache. Allow the excess ganache to drip off, and place the cookie sandwiches on a wire rack to set. Let the ganache cool and set for about 30 minutes before serving. Enjoy your delicious Vanilla Sandwich Cookies with Vanilla Bean Marshmallow and Dark Chocolate Ganache!

Prep Time: 30 minutes

Cook Time: 12 minutes

becca cline

[keypyon]

This Keto Pork Piccata with Kale Lemon Sauce is a delicious low-carb dish packed with flavor. The tender pork chops are coated in almond flour and cooked until golden brown, then served with a tangy lemon sauce infused with briny capers and nutritious kale.

Ingredients: 4 pork loin chops. Salt and pepper to taste. 2 tablespoons almond flour. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 2 tablespoons capers, drained. 2 cups chopped kale. 1 tablespoon butter. 1/4 teaspoon red pepper flakes optional.

Instructions: Season pork chops with salt and pepper, then coat with almond flour. Heat olive oil in a skillet over medium-high heat. Add pork chops and cook until browned, about 4-5 minutes per side. Remove from skillet and set aside. In the same skillet, add garlic and cook until fragrant, about 1 minute. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in capers and kale, cooking until kale is wilted, about 2-3 minutes. Return pork chops to the skillet, simmering for an additional 2-3 minutes until pork is cooked through. Stir in butter and red pepper flakes if using. Adjust seasoning to taste. Serve pork chops topped with kale lemon sauce. Enjoy your keto-friendly pork piccata with kale and lemon sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

potbellies family restaurant

[keypyon]

Indulge in the richness of this decadent homemade hot chocolate. It's a perfect treat for a chilly day or to satisfy your chocolate cravings. Creamy, chocolatey, and topped with whipped cream, it's pure bliss in a mug.

Ingredients: 2 cups whole milk. 1/2 cup heavy cream. 1/2 cup semisweet chocolate chips. 2 tablespoons unsweetened cocoa powder. 2 tablespoons granulated sugar. 1/2 teaspoon vanilla extract. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: In a saucepan, combine whole milk and heavy cream over medium heat. Stir in semisweet chocolate chips, unsweetened cocoa powder, and granulated sugar. Continue to stir until the mixture is smooth and hot, but do not let it boil. Remove from heat and stir in vanilla extract. Pour the hot chocolate into mugs. Top each mug with a dollop of whipped cream and garnish with chocolate shavings. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

pamela daley