asamadou

[asamadou]

A refreshing and fruity sangria perfect for sipping on a hot summer day.

Ingredients: 1 bottle dry red wine. 1/2 cup brandy. 1/4 cup orange liqueur. 1/4 cup sugar. 2 cups sliced strawberries. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 2 cups club soda, chilled.

Instructions: Put the red wine, brandy, orange liqueur, and sugar in a large pitcher. Mix the sugar in until it's gone. Put in the pitcher the orange, lemon, lime, and strawberry slices. Use a stir to mix. Put it in the fridge for at least four hours or overnight with the lid on. Add the chilled club soda right before serving. Put it on ice and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Brady Knapp

[asamadou]

These Peanut Butter Cup Fudgesicles are a delicious and creamy frozen treat that combines the flavors of peanut butter and chocolate. They are the perfect way to satisfy your sweet cravings on a hot day.

Ingredients: 1 cup Greek yogurt. 1/4 cup peanut butter. 1/4 cup cocoa powder. 1/4 cup honey. 1/4 cup chocolate chips. 1/4 cup crushed peanut butter cups. 1 teaspoon vanilla extract.

Instructions: Put peanut butter, honey, cocoa powder, Greek yogurt, and vanilla extract in a bowl. Mix the ingredients together until they are smooth and all well mixed. Add chocolate chips and peanut butter cup pieces that have been broken up. Put the mix into small cups or popsicle molds. Place a popsicle stick in each mold or cup. Put the fudgesicles in the freezer for at least 4 hours, or until they are hard. Run the molds or cups under warm water for a short time to loosen them up and take the fudgesicles out. Enjoy your Peanut Butter Cup Fudgesicles that you made yourself!

Prep Time: 10 minutes

Cook Time: 240 minutes

Lindsey L

[asamadou]

These refreshing Watermelon Lime Popsicles are bursting with summer flavors. The combination of juicy watermelon, tangy lime, and a hint of sweetness make these popsicles a delightful treat for hot days. Plus, they're super easy to make!

Ingredients: 4 cups diced watermelon. 1/4 cup fresh lime juice. Zest of 1 lime. 2-3 tablespoons honey or maple syrup adjust to taste.

Instructions: In a blender, combine diced watermelon, lime juice, lime zest, and honey or maple syrup. Blend until smooth. Taste the mixture and adjust sweetness if necessary by adding more honey or maple syrup. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4-6 hours or until solid. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Miranda Nelson

[asamadou]

There are earthy flavors in the lentils and kale in this recipe, and sweet potatoes that have been baked. On top of everything is a creamy tahini garlic sauce. This vegan dish is hearty and filling, making it perfect for a healthy meal.

Ingredients: 2 large sweet potatoes. 1 cup cooked lentils. 2 cups chopped kale. 2 cloves garlic, minced. 3 tbsp tahini. 1/4 cup almond milk. 1 tbsp lemon juice. Salt and pepper to taste. 1 tbsp olive oil.

Instructions: Turn on the oven and heat it up to 400F 200C. After you wash and dry the sweet potatoes, use a fork to poke them several times. Put the sweet potatoes on a baking sheet that has been lined with parchment paper. Bake for 45 to 60 minutes, or until they are soft. Set the pan on medium heat and add the olive oil while the sweet potatoes are baking. For about one minute, until the garlic smells good, add the minced garlic. Put chopped kale in the pan and cook for 5 to 7 minutes, until it wilts. Salt and pepper should be mixed with tahini, almond milk, lemon juice, and salt in a small bowl. This will make the garlic cream sauce. To make the sweet potatoes fluffy, cut them open and use a fork to fill them up. Put cooked lentils and sauted kale on top of each sweet potato. Put the stuffed sweet potatoes on a plate and drizzle the tahini garlic cream sauce over them. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 60 minutes

Reagan

[asamadou]

These decadent ice cream cake bars are perfect for celebrating birthdays or any special occasion. With just 5 simple ingredients, you can create a delicious frozen treat that combines the rich flavors of chocolate, caramel, and creamy ice cream. Plus, they're served on a stick for easy enjoyment!

Ingredients: 1 pint chocolate ice cream. 1/2 cup caramel sauce. 1 cup chocolate cake, crumbled. 1/2 cup chocolate chips. 5 popsicle sticks.

Instructions: Allow the chocolate ice cream to get a little softer. The chocolate ice cream, caramel sauce, and chocolate cake crumbles should all be mixed together well in a bowl. The chocolate chips should be carefully mixed in. Spread the mixture out evenly among five equal parts, and shape each one into a rectangular bar. Each bar needs a popsicle stick put in it. Lay the bars out on a baking sheet that has been lined with parchment paper. Freeze them for at least 4 hours, or until they are firm. The bars are ready to eat once they are frozen.

Prep Time: 15 minutes

Cook Time: 0 minutes

Raymond Larson

[asamadou]

Mexican Stuffed Shells combine the flavors of classic Mexican ingredients with pasta shells, creating a delicious and comforting dish. Perfect for a weeknight dinner or a gathering with friends and family.

Ingredients: 1 pound jumbo pasta shells. 1 pound ground beef. 1 onion, diced. 1 red bell pepper, diced. 2 cloves garlic, minced. 1 packet taco seasoning. 1 cup salsa. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 2 cups shredded Mexican blend cheese. 1 cup sour cream. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Cook pasta shells according to package instructions until al dente. Drain and set aside. In a large skillet, cook ground beef over medium heat until browned. Add diced onion, red bell pepper, and minced garlic. Cook until vegetables are tender. Stir in taco seasoning, salsa, corn, and black beans. Simmer for 5-7 minutes. In a mixing bowl, combine cooked pasta shells with the beef mixture. Fill each pasta shell with a spoonful of the mixture and place them in a baking dish. Top the stuffed shells with shredded cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with dollops of sour cream and chopped cilantro.

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingrid Marshall

[asamadou]

A hearty and tasty 15-bean chili that is easy to make in a pressure cooker. Great for a quick and filling meal.

Ingredients: 1 lb mixed 15-bean soup mix. 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 14 oz tomato sauce. 1 can 4 oz diced green chilies. 1 bell pepper, diced. 2 cups beef broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon paprika. 1 teaspoon oregano. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: Rinse the 15-bean soup mix under cold water and set aside. In the pressure cooker, saut ground beef until browned. Drain excess fat. Add diced onion and minced garlic to the cooker, saut until softened. Stir in diced tomatoes, tomato sauce, diced green chilies, bell pepper, and the rinsed 15-bean mix. Add beef broth, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Mix well. Secure the pressure cooker lid and set to high pressure. Cook for 20 minutes. Allow natural pressure release for 10 minutes, then carefully release any remaining pressure. Stir the chili and adjust seasoning if needed. Serve hot. Garnish with shredded cheese, sour cream, and chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Paige

[asamadou]

These Crispy Black Pepper Chicken Wings taste great and are great for any event. Soy sauce, oyster sauce, and black pepper mixed together make a tempting marinade for chicken wings that makes them taste irresistible. These wings will be a hit at your next party because they are coated in cornstarch and fried until they are golden brown.

Ingredients: 1 lb chicken wings. 2 tbsp soy sauce. 2 tbsp oyster sauce. 1 tbsp black pepper. 1 tsp garlic powder. 1 tsp onion powder. 1/2 cup cornstarch. Vegetable oil for frying.

Instructions: In a bowl, mix soy sauce, oyster sauce, black pepper, garlic powder, and onion powder. Add chicken wings to the bowl and marinate for 30 minutes. Coat marinated chicken wings evenly with cornstarch. Heat vegetable oil in a deep fryer or skillet to 350F 175C. Fry chicken wings in batches until golden brown and crispy, about 8-10 minutes per batch. Remove wings from oil and let them drain on paper towels. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 20 minutes

Larry Villa

[asamadou]

Enjoy the flavors of the season with this Yummy Harvest Salad. It features a delightful combination of mixed greens, roasted butternut squash, sweet pomegranate seeds, crunchy pecans, and creamy feta cheese, all tossed in a creamy tahini dressing. This salad is a perfect addition to your fall or winter menu.

Ingredients: 2 cups mixed greens. 1 cup arugula. 1 cup spinach. 1/2 cup roasted butternut squash, diced. 1/2 cup pomegranate seeds. 1/4 cup chopped pecans. 1/4 cup crumbled feta cheese. For the Tahini Dressing:. 2 tablespoons tahini. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, arugula, and spinach. Add the roasted butternut squash, pomegranate seeds, chopped pecans, and crumbled feta cheese to the greens. In a separate small bowl, whisk together the tahini, olive oil, lemon juice, minced garlic, salt, and pepper until well combined. Drizzle the tahini dressing over the salad. Toss the salad to evenly coat the ingredients with the dressing. Serve immediately as a delicious and healthy harvest salad.

Prep Time: 15 minutes

Cook Time: 20 minutes

Christine Barr

[asamadou]

A rich, flavorful soup that's ideal for January. On chilly days, the taste of black beans combined with spices will warm you up.

Ingredients: 2 cans black beans, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 1 teaspoon cumin. 1 teaspoon chili powder. 4 cups vegetable broth. 1 can diced tomatoes. Salt and pepper to taste. 2 tablespoons olive oil. Cilantro for garnish. Sour cream for serving.

Instructions: Add the onion, garlic, bell pepper, and jalapeo to a large pot and saut in olive oil until softened. Add the chili powder and cumin, and stir for one minute. Add diced tomatoes, black beans, and vegetable broth. Add pepper and salt for seasoning. Simmer over medium heat for 20 to 25 minutes. To get a thicker consistency, blend half of the soup until smooth and then put it back in the pot. Serve hot, with a dollop of sour cream and cilantro as garnish. Savor the fiery black bean soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Bobbi M

[asamadou]

This coconut almond fudge is good for you because it is low in carbs and high in fat. It's a great treat that will satisfy your sweet tooth without making you feel bad.

Ingredients: 1 cup keto sweetened condensed milk. 1 cup unsweetened shredded coconut. 1/2 cup almond flour. 1/4 cup coconut oil. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Optional: 1/4 cup chopped almonds for topping.

Instructions: In a saucepan, combine keto sweetened condensed milk, coconut oil, and salt over low heat. Stir in shredded coconut, almond flour, and vanilla extract until well combined and smooth. Pour the mixture into a parchment-lined baking dish and spread evenly. Sprinkle chopped almonds over the top if desired. Refrigerate for at least 2 hours until firm. Once set, cut into squares and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

Naomi Collier

[asamadou]

Tender and flavorful, these slow cooker barbecued ribs are the perfect hassle-free way to enjoy delicious ribs at home. The slow cooking process allows the ribs to absorb all the smoky goodness of the barbecue sauce and spices, resulting in a mouthwatering dish that will satisfy your BBQ cravings.

Ingredients: 3 lbs baby back ribs. 1 cup barbecue sauce. 1/4 cup brown sugar. 2 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Remove the membrane from the back of the ribs and cut into manageable portions. In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over the ribs, ensuring they are well coated. Place the ribs in the slow cooker, standing them up against the walls with the meaty side facing outward. Pour barbecue sauce over the ribs, ensuring they are covered evenly. Cover the slow cooker and cook on low for 6-8 hours or until the ribs are tender. Carefully remove the ribs from the slow cooker and place them on a baking sheet lined with foil. Preheat the oven broiler. Brush the ribs with additional barbecue sauce from the slow cooker. Broil the ribs for 5-7 minutes or until the edges are caramelized and slightly crispy. Serve the slow cooker barbecued ribs with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Danielle Owen

[asamadou]

Enjoy rich, fudgy brownies that don't need any flour. If you can't eat gluten, or just love really chocolatey treats, these flourless chocolate brownies are perfect for you.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 1/4 cup cocoa powder. 3 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans optional.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. To melt the chocolate chips and butter together in a bowl that can go in the microwave, add them one at a time and stir them around every 30 seconds. Add the eggs, vanilla extract, salt, sugar, and mix until everything is well mixed. If you want to, fold in the chopped nuts. Place the batter in the baking pan that has been prepared and spread it out evenly. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Let the brownies cool all the way in the pan before cutting them into pieces and serving them.

Prep Time: 15 minutes

Cook Time: 25 minutes

Vincent G

[asamadou]

Hobakjuk is a traditional Korean dish that is made with sugar, pumpkin, and sweet rice flour. People often eat it as a snack or dessert because it makes them feel good and is good for them.

Ingredients: 1/2 cup sweet rice flour. 1/2 cup water. 2 cups pumpkin, peeled and cubed. 4 cups water. 1/4 cup sugar. 1/4 teaspoon salt. 2 tablespoons pine nuts, toasted optional.

Instructions: In a small bowl, mix sweet rice flour with 1/2 cup of water to form a smooth paste. In a pot, boil 4 cups of water and add pumpkin cubes. Cook until pumpkin is tender. Add the sweet rice flour paste to the pot and stir continuously until the porridge thickens. Add sugar and salt, stir well until dissolved. Serve hot, garnished with toasted pine nuts if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ethan

[asamadou]

These baked chicken drumsticks with a panko crust are tasty and easy to make. They're great for any meal. The crunchy outside makes the juicy chicken drumsticks taste and feel great. Also, this recipe is healthier because it is baked instead of fried. The taste is still great.

Ingredients: 6 chicken drumsticks. 1 cup panko breadcrumbs. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Panko breadcrumbs, olive oil, paprika, garlic powder, onion powder, salt, and pepper should all be mixed together in a shallow bowl. Cover each chicken drumstick with an even layer of the breadcrumb mixture. Press down gently to make sure it sticks. On a baking sheet with parchment paper on it, put the drumsticks that have been coated. The chicken should be cooked all the way through after 35 to 40 minutes in a hot oven. The crust should also be golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 40 minutes

Jade B

[asamadou]

This recipe for Crispy Baked Tofu has a flavorful coating and a wonderfully crunchy texture. Ideal as a protein-rich snack on its own or to add to salads and stir-fries.

Ingredients: 1 block extra firm tofu, pressed and drained. 2 tablespoons cornstarch. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Cut pressed tofu into bite-sized cubes. In a bowl, whisk together cornstarch, soy sauce, sesame oil, maple syrup, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tofu cubes to the bowl and gently toss to coat evenly. Arrange tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Teagan

[asamadou]

This Paleo-friendly recipe for Roasted Carrots with Thyme is a simple yet incredibly flavorful side dish. The roasting process brings out the natural sweetness of the carrots, while the fresh thyme adds a wonderful herbal aroma. It's the perfect accompaniment to any meal!

Ingredients: 1 pound of carrots, peeled and trimmed. 2 tablespoons of olive oil. 2 teaspoons of fresh thyme leaves. Salt and pepper to taste.

Instructions: Set the oven temperature to 400F 200C. Peel and trim the carrots and toss them in a bowl with olive oil, salt, pepper, and fresh thyme leaves to coat them evenly. Arrange the seasoned carrots on a baking sheet in a single layer. Roast the carrots for 25 to 30 minutes in a preheated oven, stirring them halfway through, or until they are soft and beginning to caramelize. Take out of the oven and serve warm. Savor your mouthwatering Roasted Carrots with Thyme recipe!

Prep Time: 10 minutes

Cook Time: 25 minutes

Davis Sharp