petefowler

[petefowler]

Create a mouthwatering homemade pizza with this easy recipe. Customize it with your favorite toppings for the perfect slice.

Ingredients: 1 pizza dough ball store-bought or homemade. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced bell peppers. 1/2 cup sliced onions. 1/4 cup sliced black olives. 1/4 cup sliced mushrooms. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon red pepper flakes optional. Olive oil for brushing.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface into your desired shape and thickness. Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper. Brush olive oil over the dough to prevent it from getting soggy. Spread pizza sauce evenly over the dough, leaving a small border around the edges for the crust. Sprinkle half of the mozzarella cheese over the sauce. Add your desired toppings - pepperoni, bell peppers, onions, black olives, mushrooms, and more mozzarella cheese. Sprinkle Parmesan cheese, dried oregano, garlic powder, and red pepper flakes if desired over the toppings. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Stacy Warner

[petefowler]

This easy recipe combines the earthy tastes of root vegetables with the fragrant scent of fresh rosemary to make a delicious dish that's great for any event.

Ingredients: 4 cups mixed root vegetables, peeled and diced such as carrots, parsnips, and sweet potatoes. 2 tablespoons olive oil. 2 tablespoons fresh rosemary, chopped. Salt and pepper, to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the diced root vegetables to a large bowl. Add the olive oil, rosemary, salt, and pepper. Toss the vegetables until they are well covered. Place the vegetables on a baking sheet so that they are all in one layer. Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them once or twice during the cooking time. As a main dish or a side dish, serve hot.

Damian B

[petefowler]

Mozzarella in Carozza is a delicious Italian sandwich that combines the creamy goodness of mozzarella cheese with crispy, golden bread. It's perfect as a snack or appetizer.

Ingredients: 4 slices of white bread. 4 slices of mozzarella cheese. 2 large eggs. 1/2 cup of milk. Salt and pepper to taste. 1/2 cup of all-purpose flour. 1/2 cup of breadcrumbs. Vegetable oil for frying.

Instructions: To make a sandwich, put two pieces of white bread together and put a piece of mozzarella cheese in the middle. Mix the eggs, milk, salt, and pepper in a shallow bowl with a whisk. Make sure that both sides of each sandwich are well covered with the egg mixture. Using your hands, coat the sandwiches in flour and then shake off any extra. After dipping them again in the egg mix, cover them with breadcrumbs and press them down gently to make sure they stick. Set a pan on medium heat and add the vegetable oil. Heat it until it reaches 350F 180C. Slowly put the sandwiches into the hot oil and cook for two to three minutes on each side, until they are golden brown and crispy. Take the sandwiches out of the oil and let them drain on paper towels to get rid of the extra oil. Let them cool down a bit before cutting them in half diagonally. You should serve your Mozzarella in Carozza hot and enjoy it!

Brady

[petefowler]

This Roasted Pepper Salsa Salad is a vibrant and flavorful dish that combines the smoky sweetness of roasted peppers with the heat of jalapeños and the freshness of cilantro. It's a perfect side dish or light meal for a summer day.

Ingredients: 2 red bell peppers, roasted and diced. 1 yellow bell pepper, roasted and diced. 1 orange bell pepper, roasted and diced. 1 red onion, finely chopped. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste. Mixed greens for serving.

Instructions: Preheat your grill or broiler to high heat. Place the red, yellow, and orange bell peppers on the grill or under the broiler and cook until the skin is charred and blistered, turning occasionally. This will take about 10-15 minutes. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make it easier to peel off the skin. Once the peppers have steamed, peel off the skin, remove the seeds, and dice them. In a large bowl, combine the diced roasted peppers, chopped red onion, minced garlic, minced jalapeo pepper, and chopped cilantro. Drizzle the lime juice and olive oil over the pepper mixture, and season with salt and pepper. Toss everything together to combine. Refrigerate the Roasted Pepper Salsa for at least 30 minutes to allow the flavors to meld. To serve, arrange a bed of mixed greens on a plate or bowl, and spoon the Roasted Pepper Salsa over the greens. Garnish with additional cilantro if desired. Enjoy your Roasted Pepper Salsa Salad!

Kevin R

[petefowler]

Homemade marshmallows add a spooky and delicious twist to your S'mores Cake. Perfect for Halloween or any special occasion.

Ingredients: 1 cup of granulated sugar. 1/4 cup of water. 3 envelopes of unflavored gelatin about 3 tablespoons. 1/4 cup of cold water. 1 teaspoon of vanilla extract. 1/4 teaspoon of salt. Powdered sugar for dusting. Cooking spray for greasing. Graham crackers, chocolate chunks, and mini marshmallows for decorating.

Instructions: In a small saucepan, combine 1/4 cup of water and the unflavored gelatin. Let it sit for about 5 minutes to soften. In a separate saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Heat over medium-high heat until the sugar dissolves and the mixture reaches 240F 115C on a candy thermometer. Remove both saucepans from heat. Slowly pour the hot sugar mixture into the gelatin mixture, stirring constantly. Using an electric mixer, beat the mixture on high speed for about 10-15 minutes or until it becomes thick and fluffy. Add the vanilla extract and salt to the marshmallow mixture and beat for an additional 2 minutes. Grease a square baking dish with cooking spray and dust it with powdered sugar to prevent sticking. Pour the marshmallow mixture into the prepared baking dish and smooth the top with a spatula. Decorate the top with graham crackers, chocolate chunks, and mini marshmallows to give it a spooky s'mores theme. Let the marshmallow set for at least 4 hours or overnight until it's firm. Once set, cut the marshmallow into squares and serve as a delightful topping for your Spooky S'mores Cake or any other dessert of your choice.

Macie

[petefowler]

A refreshing and nutritious quinoa salad with the delightful combination of tangy citrus, sweet cranberries, and crunchy almonds.

Ingredients: 1 cup quinoa. 2 cups water. 1/2 cup dried cranberries. 1/4 cup chopped almonds. 1 orange, zest and juice. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff quinoa with a fork and transfer to a large bowl. Let it cool. Add dried cranberries, chopped almonds, orange zest, and orange juice to the quinoa. In a small bowl, whisk together olive oil, honey, salt, and pepper. Pour over the quinoa mixture and toss to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional cranberries and almonds before serving.

Cory Shelton

[petefowler]

These Baked Apple Cider Donuts are a delightful treat that you can enjoy all year long. They are moist, flavorful, and have a wonderful apple cider kick. Perfect for breakfast or as a snack with a cup of coffee!

Ingredients: 1 cup apple cider. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/2 cup plain Greek yogurt. For the cinnamon sugar coating:. 1/4 cup granulated sugar. 1 tsp ground cinnamon.

Instructions: Set the oven temperature to 175C 350F. Grease and reserve a donut pan. Simmer the apple cider in a small saucepan over medium heat until it reduces to 1/4 cup. Let it cool. Mix the flour, brown sugar, granulated sugar, baking soda, baking powder, salt, nutmeg, and cloves in a sizable mixing bowl. Melted butter, eggs, vanilla extract, reduced apple cider, and Greek yogurt should all be combined in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to blend too much. Pour the batter into each cavity of the greased donut pan, filling it to about two thirds full. Bake for 12 to 15 minutes, or until the donuts bounce back when lightly touched, in a preheated oven. In a shallow dish, combine the ground cinnamon and granulated sugar to make the coating for the donuts while they bake. The donuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. After the donuts cool, coat each one by dipping it into the cinnamon sugar mixture. Savor the mouthwatering Baked Apple Cider Donuts!

Veronica

[petefowler]

This Weight Watchers-friendly recipe makes a lighter version of mac and cheese by using Greek yogurt and reduced-fat cheese to make a creamy dish that tastes great without all the fat.

Ingredients: 8 oz whole wheat elbow macaroni. 1 tbsp olive oil. 2 tbsp all-purpose flour. 1 1/2 cups skim milk. 1 1/2 cups reduced-fat sharp cheddar cheese, shredded. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup plain Greek yogurt.

Instructions: Cook the macaroni according to package instructions, drain, and set aside. In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually add milk, whisking constantly until smooth and thickened, about 3-4 minutes. Reduce heat to low and stir in shredded cheddar cheese until melted. Season with salt and black pepper. Remove from heat and stir in Greek yogurt until well combined. Add cooked macaroni to the cheese sauce and stir until evenly coated. Serve hot, optionally garnished with chopped parsley or a sprinkle of paprika.

Veronica Davenport

[petefowler]

These cast iron ribeye steaks are perfect for a romantic dinner for two. The combination of olive oil, garlic, and fresh rosemary infuses the steaks with incredible flavor, while the high heat of the cast iron skillet ensures a perfect sear.

Ingredients: 2 ribeye steaks, 1 1/2 inches thick. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and freshly ground black pepper, to taste. 2 tablespoons butter. 2 sprigs fresh rosemary.

Instructions: Warm up your cast iron pan for 5 minutes on high heat. On both sides, coat the steaks with olive oil, garlic that has been minced, salt, and pepper. Get a hot pan and add the steaks. Sear them for two to three minutes on each side to get a nice crust. Turn down the heat to medium and add the butter and fresh rosemary to the pan. Brush the steaks with the melted butter and cook for another two to three minutes, or longer if you like them more done. Before you serve the steaks, take them out of the pan and let them rest for 5 minutes. Enjoy the ribeye steaks with your favorite sides.

Prep Time: 10 minutes

Cook Time: 10 minutes

Blake Hendricks

[petefowler]

Crispy bacon encased in perfectly seasoned potato fries makes for a delicious combination known as "bacon fries." They are a rich and flavorful treat that can be served as an appetizer or snack on any given day.

Ingredients: 1 lb thick-cut bacon. 4 large russet potatoes. 1/4 cup vegetable oil. Salt and pepper to taste. 1/2 cup grated cheddar cheese optional. 2 tablespoons chopped chives optional.

Instructions: Set the oven temperature to 425F 220C. Cut the potatoes into thin, French-fry-style strips and transfer them to a big bowl. Once the potato strips are evenly coated, toss them in a mixture of vegetable oil, salt, and pepper. Using a toothpick, enclose a slice of bacon around each potato strip. To ensure even cooking, place the bacon-wrapped potato strips on a wire rack set over a baking sheet or a parchment paper-lined baking sheet. Bake for 25 to 30 minutes in a preheated oven, or until the fries are crispy and golden brown and the bacon is crisp. For the final five minutes of baking, if desired, top the bacon fries with grated cheddar cheese, letting it melt and bubble. Take them out of the oven and allow them to cool down a little before taking out the toothpicks. If desired, garnish with finely chopped chives. Enjoy your hot, delicious bacon fries!

Prep Time: 15 minutes

Cook Time: 30 minutes

Joyce

[petefowler]

A hearty and flavorful Turkish lentil soup with a touch of citrusy brightness from lemon juice. Perfect for a cozy and nutritious meal.

Ingredients: 1 cup red lentils. 1 onion, finely chopped. 2 carrots, diced. 2 potatoes, peeled and diced. 3 cloves garlic, minced. 1 tablespoon tomato paste. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon red pepper flakes. 6 cups vegetable broth. Salt and pepper to taste. 3 tablespoons olive oil. Juice of 1 lemon. Fresh parsley for garnish.

Instructions: Rinse the red lentils under cold water and set aside. In a large pot, saut the chopped onion in olive oil until translucent. Add garlic, carrots, and potatoes. Cook for 5 minutes, stirring occasionally. Stir in tomato paste, cumin, paprika, and red pepper flakes. Cook for an additional 2 minutes. Add red lentils and vegetable broth to the pot. Season with salt and pepper. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes or until lentils and vegetables are tender. Using an immersion blender, blend the soup to your desired consistency. Finish the soup with lemon juice and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Enjoy your delicious Turkish Lentil Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Wendy Jarvis

[petefowler]

This Keto Greek Yogurt Breakfast Bowl is a satisfying and nutritious meal option packed with healthy fats, protein, and fresh flavors. It's quick to prepare and customizable to suit your taste preferences. Perfect for starting your day on a keto-friendly note!

Ingredients: 1/2 cup Greek yogurt. 1/4 cup chopped cucumber. 1/4 cup cherry tomatoes, halved. 2 tbsp chopped red onion. 1 tbsp chopped fresh dill. 1 tbsp olive oil. Salt and pepper to taste. Optional: sliced avocado, cooked bacon or smoked salmon for topping.

Instructions: Apple slices, cherry tomatoes, red onion, and fresh dill should all be mixed with Greek yogurt in a bowl. Add salt and pepper to taste, then drizzle olive oil over the top. You can add extras like smoked salmon, sliced avocado, or cooked bacon on top if you want to. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Tucker Cooper

[petefowler]

Experience the irresistible fusion of pizza flavors with the crunchiness of popcorn. This Dolce Placard recipe offers a delightful snack that satisfies cravings for both pizza and popcorn.

Ingredients: 1/4 cup popcorn kernels. 2 tablespoons olive oil. 2 tablespoons grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a big pot, warm up the olive oil on medium heat. To keep the popcorn kernels from burning, add them to the pot, cover it with a lid, and shake it periodically. Take the pot off of the heat and leave it there for a minute to make sure all of the kernels have popped once the popping slows down. Combine the Parmesan cheese, onion, garlic, and basil powders, as well as salt and pepper, in a small bowl. Pop the popcorn and transfer it to a big bowl. After drizzling the popcorn with olive oil, toss to ensure even coating. After evenly coating the popcorn, sprinkle the seasoning mixture on top and toss once more. Enjoy and serve right away!

Prep Time: 5 minutes

Cook Time: 10 minutes

Ethan

[petefowler]

Vegan chocolate avocado cookies are rich and fudgy in flavor. These cookies are made with whole foods and the goodness of ripe avocados.

Ingredients: 1 ripe avocado, mashed. 1/2 cup coconut sugar. 1/4 cup almond butter. 1 tsp vanilla extract. 1/2 cup cocoa powder. 1 cup oat flour. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix the mashed avocado, coconut sugar, almond butter, and vanilla extract until well combined. Add the cocoa powder, oat flour, baking soda, and salt to the bowl. Mix until a dough forms. Fold in the dairy-free chocolate chips. Using a spoon, drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them apart. Flatten each cookie slightly with the back of the spoon. Bake in the preheated oven for about 10-12 minutes, or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious vegan chocolate avocado cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Kody Lawson

[petefowler]

These Maple Pumpkin Baked Donuts are a delightful fall treat with the warm flavors of pumpkin and maple. They're baked, not fried, making them a healthier option for satisfying your donut cravings.

Ingredients: 1 cup all-purpose flour. 1/2 cup pumpkin puree. 1/4 cup maple syrup. 1/4 cup brown sugar. 1/4 cup unsweetened applesauce. 1/4 cup milk. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1 egg. 1 tsp vanilla extract. For the glaze:. 1/2 cup powdered sugar. 2 tbsp maple syrup. 1 tbsp milk.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix together the flour, baking soda, baking powder, nutmeg, cinnamon, and salt in a mixing bowl. Combine the pureed pumpkin, maple syrup, brown sugar, applesauce, egg, milk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Pour the batter into each of the donut pan's cavities, filling them about two thirds of the way. When a toothpick is inserted into a donut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. After a few minutes of cooling in the pan, move the donuts to a wire rack to finish cooling. Whisk the milk, maple syrup, and powdered sugar together until smooth to make the glaze. Let the excess glaze drip off the cooled donuts as you dip them in it. To set, return the glazed donuts to the wire rack. Savor your homemade baked donuts with maple and pumpkin!

Prep Time: 15 minutes

Cook Time: 15 minutes

Nolan

[petefowler]

Enjoy the delicious flavors of grilled lobster tails with a garlicky herb butter. Herbs and garlic in this recipe bring out the natural sweetness of lobster, making a dish that will make any seafood lover's mouth water.

Ingredients: 4 lobster tails. 1/2 cup unsalted butter, melted. 4 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh thyme. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Preheat grill to medium-high heat. Using kitchen shears, cut the top side of the lobster tails down the center until you reach the end of the tail, but do not cut through the bottom shell. Carefully pull the shell apart to expose the meat, leaving the bottom shell intact. In a small bowl, mix together melted butter, minced garlic, parsley, chives, thyme, salt, and pepper. Brush the herb garlic butter mixture generously over the exposed lobster meat. Place the lobster tails on the preheated grill, meat side down, and cook for 5-6 minutes. Flip the lobster tails over, shell side down, and continue grilling for another 4-5 minutes, or until the meat is opaque and cooked through. Remove the lobster tails from the grill and serve immediately with lemon wedges. Enjoy your delicious grilled lobster tails with herb garlic butter!

Prep Time: 15 minutes

Cook Time: 10 minutes

Kendra

[petefowler]

This tequila-infused chicken tacos recipe is quick, easy, and full of flavor. The marinade adds a delightful kick to the tender chicken, making these tacos perfect for any occasion.

Ingredients: 1 lb boneless chicken breast, diced. 2 tbsp tequila. 2 tbsp lime juice. 1 tsp cumin powder. 1 tsp chili powder. 1/2 tsp salt. 1/4 tsp black pepper. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. Sour cream and salsa for garnish.

Instructions: In a bowl, mix tequila, lime juice, cumin powder, chili powder, salt, black pepper, and minced garlic to create a marinade. Add diced chicken to the marinade and let it sit for at least 30 minutes. Heat a skillet over medium-high heat and cook the marinated chicken until it's cooked through and slightly browned, about 5-7 minutes. Warm the flour tortillas in a dry skillet or microwave for a few seconds. Assemble the tacos by placing a spoonful of cooked chicken on each tortilla. Top with shredded lettuce, diced tomatoes, red onion, and cheddar cheese. Garnish with fresh cilantro and serve with sour cream and salsa. Enjoy your tequila-infused chicken tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

Reagan Barton