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[meganfalley]

Lemon, garlic, and thyme give this Instant Pot Shrimp Scampi with Angel Hair Pasta a bright flavor that makes the dish quick and easy to make. This recipe is sure to impress, whether it's for a weeknight dinner or a special event.

Ingredients: 1 lb shrimp, peeled and deveined. 8 oz angel hair pasta. 4 cloves garlic, minced. 1/4 cup butter. 1/4 cup olive oil. 1 cup chicken broth. 1/4 cup white wine. 1 lemon, juiced. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp red pepper flakes. 1 tsp dried thyme. 1/4 cup grated Parmesan cheese. 2 tbsp chopped fresh parsley.

Instructions: Put the Instant Pot in "saut" mode. Melt the olive oil and butter together. For about one minute, until the garlic smells good, add the minced garlic. It will take about two minutes of cooking after adding the shrimp until they turn pink. Take the shrimp out and set them aside. Add the white wine, lemon juice, and chicken broth. Scrape the bottom of the pot to get rid of any brown bits as you stir. Salt, black pepper, red pepper flakes, and dried thyme should be added. Use a stir to mix. Lock the lid shut. For 4 minutes, set the Instant Pot to high pressure on its own. Do a quick release after the cooking is done. Add grated Parmesan cheese and mix it in until it melts. Toss the pasta and sauce with the shrimp when you put them back in the pot. Serve hot with chopped parsley on top.

Ralph Bishop

[meganfalley]

A delightful twist on classic chocolate chip cookies, these Marshmallow Monster Cookies feature mini marshmallows, vibrant candies, and optional coconut and nuts. You can definitely indulge your sweet tooth with them!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup mini marshmallows. 1/2 cup chopped nuts optional. 1/2 cup colorful candy-coated chocolates M&M's or similar. 1/2 cup shredded coconut optional.

Instructions: Set your oven to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on your baking sheets. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Mix the salt, baking soda, and flour in a different bowl. Add the dry mixture to the wet ingredients gradually, mixing just until combined. Add chocolate chips, mini marshmallows, chopped nuts if using, chocolates coated in colorful candy, and shredded coconut if using and fold until combined. Leaving enough space between each cookie, drop rounded tablespoons of dough onto the baking sheets that have been prepared. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are golden. The oven should be preheated. Avoid overbaking. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to finish cooling. Savor your delectable Marshmallow Monster Cookies with your preferred beverage or a glass of milk!

Prep Time: 15 minutes

Cook Time: 10-12

Krista

[meganfalley]

These Keto Baked Parmesan Garlic Chicken Wings are a delicious low-carb option for a satisfying meal or appetizer. They're crispy, flavorful, and perfect for anyone following a ketogenic diet.

Ingredients: 12 chicken wings. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Olive oil, oregano, paprika, salt, and pepper should all be mixed together in a bowl with Parmesan cheese. Cover the chicken wings all the way around with the mixture. Put the wings on a baking sheet that has parchment paper on it. Flip the wings over halfway through the 2530 minute baking time to make sure they are cooked all the way through and crispy. Enjoy while hot!

Joyce Burke

[meganfalley]

Indian snacks called Gluten-Free Gobi Pakora are tasty. They are made by dipping cauliflower florets in a gluten-free batter and then deep-frying them until they are golden brown. It's a great gluten-free option for people who love the taste of traditional pakora.

Ingredients: 2 cups cauliflower florets. 1 cup chickpea flour besan. 2 tablespoons rice flour. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder adjust to taste. Salt to taste. Water as needed for batter. Oil for deep frying.

Instructions: Wash and cut the cauliflower florets into bite-sized pieces. In a mixing bowl, combine chickpea flour, rice flour, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add water gradually and whisk to form a thick, smooth batter without lumps. Heat oil in a deep frying pan over medium heat. Dip each cauliflower floret into the batter, ensuring it's well-coated, and gently drop it into the hot oil. Fry the coated cauliflower in batches until they turn golden brown and crispy. It takes about 4-5 minutes per batch. Using a slotted spoon, remove the gobi pakoras from the oil and place them on a paper towel to drain excess oil. Serve the gluten-free gobi pakoras hot with your favorite chutney or sauce.

Kenneth B

[meganfalley]

This Slow Cooker Salsa Chicken is a delicious and easy weeknight meal. Just toss everything into the slow cooker in the morning, and come home to a flavorful dinner ready to enjoy. It's perfect for busy days when you want a homemade meal without all the fuss.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 cup frozen corn kernels. 1 can 15 ounces black beans, drained and rinsed. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup shredded cheddar cheese optional. 2 tablespoons chopped fresh cilantro optional.

Instructions: In the slow cooker's bottom, put chicken breasts. Put corn, black beans, cumin, chili powder, garlic powder, salt, and pepper in a bowl. Mix them all together. Cover the chicken with the salsa mixture. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. During the last 15 minutes of cooking, you can add shredded cheddar cheese to the chicken if you want to. Before serving, sprinkle with chopped fresh cilantro.

Erinn

[meganfalley]

A quick and tasty stir-fry with bell peppers, chicken slices that are still soft, and a creamy satay sauce. This recipe only takes 30 minutes to make and is great for a busy weeknight dinner.

Ingredients: 2 chicken breasts, thinly sliced. 1 tablespoon vegetable oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1/4 cup soy sauce. 2 tablespoons peanut butter. 1 tablespoon honey. 1 tablespoon lime juice. 1 teaspoon chili flakes optional. Cooked rice, for serving. Chopped peanuts and cilantro, for garnish.

Instructions: In a small bowl, whisk together soy sauce, peanut butter, honey, lime juice, and chili flakes if using. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, add a bit more oil if needed. Saut onion, garlic, and ginger until fragrant, about 2 minutes. Add sliced bell peppers and continue to cook for another 3-4 minutes until they start to soften. Return cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables. Stir everything together until well coated and heated through, about 2-3 minutes. Serve the satay chicken stir-fry over cooked rice, garnished with chopped peanuts and cilantro. Enjoy!

Beau S

[meganfalley]

These cottage cheese pancakes are a delightful twist on traditional pancakes, filled with gooey chocolate and served with a rich chocolate sauce. They make for a perfect indulgent breakfast or brunch treat.

Ingredients: 1 cup cottage cheese. 2 eggs. 1/4 cup all-purpose flour. 2 tablespoons sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chocolate chips. 2 tablespoons butter. 1 teaspoon vanilla extract. 1/4 cup milk.

Instructions: Put the eggs, flour, sugar, baking powder, and salt in a blender. Add the cottage cheese and blend until smooth. Mix until it's smooth. Put a nonstick skillet on medium heat and add a little butter to cover the bottom. Place a small amount of the pancake batter on the pan to make a round pancake that is about 4 inches across. Add chocolate chips to the pancake right away, and then cover it with a little more batter to keep the filling inside. Once the pancake starts to bubble on top, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter and chocolate chips, adding more butter to the pan if needed. Melt the rest of the butter in a small saucepan. Then, add the milk and vanilla extract and stir to make a chocolate sauce. Add the chocolate sauce to the pancakes and serve them with the cottage cheese.

Jacob Compton

[meganfalley]

Indulge in the perfect balance of savory bacon, crisp apple, and gooey cheddar cheese, all grilled between slices of sourdough bread.

Ingredients: 4 slices bacon. 1 Granny Smith apple, thinly sliced. 4 slices cheddar cheese. 8 slices sourdough bread. 2 tablespoons butter.

Instructions: After cooking bacon in a pan until it's crispy, put it on paper towels to drain. Put apple slices, cheddar cheese, and bacon between two slices of sourdough bread. Put butter on the outside of each sandwich. In a skillet over medium-low heat, grill the sandwiches for about 34 minutes on each side, or until the bread is golden brown and the cheese melts. Now cut the sandwiches in half and serve them hot.

Mallory

[meganfalley]

Enjoy the holiday spirit with these tasty vegan sugar cookies, which are great for Christmas parties or as gifts. They're made without any animal products and are soft, chewy, and sweet beyond compare. You can decorate them in any way you like to make them extra special.

Ingredients: 2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1 cup organic cane sugar. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. Vegan sprinkles or icing optional, for decoration.

Instructions: Warm the oven up to 175F 350C. Put vegan butter and sugar in a bowl and mix them together until they are light and fluffy. Mix in the vanilla extract and applesauce until everything is well mixed. Sift the flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until dough forms. On a floured surface, roll out the dough until it's about 1/4 inch thick. Cut the cookies into the shapes you want and put them on a baking sheet that has been lined with parchment paper. For 8 to 10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. When it's cool, you can decorate it with vegan frosting or sprinkles if you want to.

Cameron