USAThereI

[usatherei]

You can give these cute cupcakes in a jar as a gift or as a treat. They taste great and are fun to eat because they are filled with chocolate chips and colorful sprinkles.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 1/2 cup rainbow sprinkles. 1/2 cup chocolate chips. Mason jars 8 oz size.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in the rainbow sprinkles and chocolate chips. Fill each Mason jar halfway with the cupcake batter. Place the jars on a baking sheet and bake for about 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely in the jars before sealing with lids. Decorate the jars as desired and add hashtags for a fun touch. Enjoy your delightful cupcakes in a jar!

Raymond Larson

[usatherei]

If you want a healthier version of the classic candy bar, these Vegan Almond Joy Bars are a great choice. They are Paleo and Vegan-friendly because they are made with healthy ingredients like coconut, almond flour, almond butter, and vegan chocolate.

Ingredients: 2 cups shredded unsweetened coconut. 1/2 cup almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup almond butter. 1/2 cup vegan chocolate chips. 1/4 cup sliced almonds.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine shredded coconut, almond flour, maple syrup, and melted coconut oil. Mix well. Press the mixture into the bottom of a lined baking dish, creating an even layer. Bake for 10-12 minutes or until the edges are slightly golden brown. Remove from the oven and let it cool completely. Once cooled, spread almond butter evenly over the coconut layer. Sprinkle vegan chocolate chips and sliced almonds over the almond butter layer. Place the dish in the freezer for about 30 minutes or until the chocolate is set. Remove from the freezer and cut into bars. Enjoy your homemade vegan almond joy bars!

Prep Time: 15 minutes

Cook Time: 10-12

Lacey Fowler

[usatherei]

Sloppy Joe French Fry Bake combines the classic flavors of sloppy joes with the crispy goodness of French fries, all baked together for a comforting and hearty meal.

Ingredients: 1 lb ground beef. 1 can 15 oz sloppy joe sauce. 1 bag 28 oz frozen French fries. 2 cups shredded cheddar cheese. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Green onions for garnish optional.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic, saut until softened. Add ground beef to the skillet, season with salt and pepper, and cook until browned. Stir in sloppy joe sauce, and simmer for 5 minutes. Spread frozen French fries in a 9x13 inch baking dish. Pour the sloppy joe mixture over the French fries, spreading evenly. Sprinkle shredded cheddar cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the French fries are crispy. Garnish with chopped green onions if desired before serving.

Mia

[usatherei]

These oven-baked coffee barbecue pork ribs are keto and paleo-friendly, offering a flavorful twist on traditional barbecue ribs. The combination of coffee and spices creates a rich and smoky flavor, while the sugar-free barbecue sauce adds a touch of sweetness without the carbs. Perfect for a satisfying low-carb meal!

Ingredients: 2 lbs pork ribs. 2 tablespoons ground coffee. 1 tablespoon smoked paprika. 1 tablespoon garlic powder. 1 teaspoon onion powder. 1 teaspoon chili powder. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 1/2 cup sugar-free barbecue sauce.

Instructions: Preheat the oven to 275F 135C. In a small bowl, combine ground coffee, smoked paprika, garlic powder, onion powder, chili powder, sea salt, and black pepper to make the dry rub. Rub the dry rub mixture evenly over the pork ribs. Place the ribs on a baking sheet lined with aluminum foil. Bake the ribs in the preheated oven for 2.5 to 3 hours, or until tender. Remove the ribs from the oven and brush them with sugar-free barbecue sauce. Return the ribs to the oven and bake for an additional 15-20 minutes, until the sauce is caramelized. Once done, remove from the oven and let them rest for a few minutes before serving.

James Robles

[usatherei]

In this keto-friendly pasta dish, you can enjoy the flavors of shrimp and grits. Instead of grits, zucchini noodles are used, and a creamy Parmesan sauce brings the whole thing together to make a satisfying meal.

Ingredients: 1 lb shrimp, peeled and deveined. 2 medium-sized zucchinis, spiralized into noodles. 4 slices bacon, chopped. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: In a skillet, cook chopped bacon until crispy. Remove bacon from the skillet and set aside, leaving the bacon fat in the pan. Add butter to the skillet and melt over medium heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove shrimp from the skillet and set aside. In the same skillet, add heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy. Add spiralized zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until the noodles are tender. Return cooked shrimp and crispy bacon to the skillet. Toss everything together until heated through. Garnish with chopped parsley before serving.

Nicole Short

[usatherei]

A flavorful and aromatic pesto made with wild garlic leaves, perfect for adding a burst of freshness to your keto meals. Enjoy it tossed with zucchini noodles, spread on low-carb crackers, or as a topping for grilled meats.

Ingredients: 100g wild garlic leaves. 50g pine nuts. 50g grated parmesan cheese. 100ml extra virgin olive oil. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Clean the wild garlic leaves well and use a paper towel to dry them. Put pine nuts, grated Parmesan cheese, minced garlic, salt, and pepper in a food processor and blend them together. Adding the olive oil slowly while the processor is running will make a smooth paste. Check the seasoning and make changes if needed. Put the pesto in a clean jar or container and put it in the fridge until you're ready to use it.

Bryson Mills

[usatherei]

Enjoy the tastes of Greece with this Grilled Greek Chicken recipe. The olive oil, lemon, and Mediterranean herbs make it taste great. Adding butter while grilling makes it more juicy and gives it a rich, savory flavor.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 3 tablespoons lemon juice. 2 teaspoons dried oregano. 2 teaspoons dried thyme. 1 teaspoon garlic powder. Salt and black pepper to taste. 1/2 cup unsalted butter, melted. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: In a bowl, mix olive oil, lemon juice, oregano, thyme, garlic powder, salt, and black pepper to create the marinade. Place chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes, allowing the flavors to infuse. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for 6-8 minutes per side or until fully cooked, with nice grill marks. While grilling, baste the chicken with melted butter, using a brush, during the last few minutes of cooking. Once chicken is cooked through, remove from the grill and let it rest for a few minutes. Serve the Grilled Greek Chicken hot, garnished with chopped parsley and accompanied by remaining marinade as a dipping sauce.

Leonard G

[usatherei]

This chicken and gravy recipe for the slow cooker is comforting and easy to make. It's great for busy weeknights or lazy weekends. The chicken is cooked to perfection in a rich gravy that everyone in the family loves.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet dry chicken gravy mix. 1 can cream of chicken soup. 1 cup chicken broth. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In the slow cooker, put chicken breasts at the bottom. Put the dry gravy mix, cream of chicken soup, chicken broth, garlic powder, and onion powder in a different bowl. Mix them together. Add the mix to the slow cooker with the chicken breasts. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the chicken is soft and cooked all the way through. When it's done, use two forks to shred the chicken and mix it with the gravy in the slow cooker. Add salt and pepper to taste to make the food taste better. Warm it up and put it on top of mashed potatoes, rice, or noodles.

Scarlett Hodge