viv-ha

[viv-ha]

Enjoy the cool taste of strawberry buttermilk ice cream that you made yourself. This creamy treat has just the right amount of sweetness from the strawberries and tanginess from the buttermilk to make a delicious dessert for any event.

Ingredients: 1 cup strawberries, hulled and chopped. 1 cup buttermilk. 1/2 cup sugar. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Strawberries, buttermilk, sugar, vanilla extract, and salt should all be mixed together in a blender. Mix until it's smooth. Put the mixture into a machine that makes ice cream. Follow the maker's directions for churning until it gets thick, which should take about 25 to 30 minutes. Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 30 minutes

Connor Ritter

[viv-ha]

Indulge in the ultimate chocolate experience with these Chewy Triple Dark Chocolate Brownies. Rich, fudgy, and decadent, these brownies are perfect for satisfying your chocolate cravings. Whether you enjoy them warm with a scoop of ice cream or simply on their own, these brownies are sure to please any chocolate lover.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 1 cup unsweetened cocoa powder. 1 tsp salt. 1 tsp baking powder. 1 tbsp vanilla extract. 4 large eggs. 1 1/2 cups all-purpose flour. 1 cup dark chocolate chips or chunks.

Instructions: Preheat your oven to 350F 175C. Grease a 9x13 inch baking pan or line it with parchment paper. In a microwave-safe bowl, melt the butter in 30-second intervals until completely melted. Stir in the sugar, cocoa powder, salt, baking powder, and vanilla extract until well combined. Beat in the eggs, one at a time, until fully incorporated. Fold in the flour until just combined, being careful not to overmix. Gently fold in the dark chocolate chips or chunks. Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lia Sparks

[viv-ha]

Savor the rich, sweet, and creamy flavor of this marshmallow-topped chocolate chip cream cheese dip. Combining the flavors of cream cheese, marshmallows, and chocolate chips, it's the ideal party snack or dessert.

Ingredients: 8 ounces cream cheese, softened. 1 cup mini marshmallows. 1/2 cup semi-sweet chocolate chips. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Pinch of salt. Graham crackers or cookies for serving.

Instructions: Mix the softened cream cheese, powdered sugar, vanilla extract, and a small amount of salt together in a mixing bowl. Blend until silky and thoroughly mixed. Mix the semi-sweet chocolate chips and mini marshmallows into the cream cheese mixture. To give the mixture time to firm up a little, cover the bowl and place it in the refrigerator for at least thirty minutes. Spoon the chocolate chip cream cheese marshmallow mixture onto a serving dish just before serving. Serve with your favorite cookies or graham crackers for dipping. Savor your mouthwatering Marshmallow Dip with Chocolate Chip Cream Cheese!

Prep Time: 10 minutes

Cook Time: 0 minutes

Teagan W

[viv-ha]

Grilled eggplant, zucchini, yellow squash, and red bell pepper make up this tasty Summer Veggie Stack. It's topped with creamy hummus, fresh spinach, sun-dried tomatoes, and sliced olives. It's a great plant-based and gluten-free sandwich for picnics or other outdoor events in the summer.

Ingredients: 1 large eggplant, sliced. 1 zucchini, sliced lengthwise. 1 yellow squash, sliced lengthwise. 1 red bell pepper, sliced. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. Salt and pepper, to taste. 4 gluten-free sandwich buns. 1 cup hummus. 1 cup spinach leaves. 1/2 cup sun-dried tomatoes. 1/4 cup sliced olives.

Instructions: Warm the grill up to a medium-high level. Olive oil, salt, and pepper should all be mixed together in a bowl with a whisk. Spread the balsamic mixture on both sides of the onion, pepper, zucchini, and yellow squash slices. Grill the vegetables for four to five minutes on each side, or until they are soft and have grill marks. Put hummus on the bottom half of each bun for a sandwich. On top of the hummus, put grilled vegetables, spinach leaves, sun-dried tomatoes, and sliced olives. Put the top half of the bun on top of the sandwich and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Cara Horton

[viv-ha]

A quick and easy way to prepare delicious corn on the cob using the Instant Pot. Perfectly cooked, tender corn that's ready to be enjoyed with your favorite toppings.

Ingredients: 4 ears of corn, husked. 1 cup water. Salt, to taste. Butter, for serving.

Instructions: Place the trivet in the Instant Pot. Add 1 cup of water to the Instant Pot. Place the husked corn on the trivet. Sprinkle salt over the corn. Close the Instant Pot lid and set the valve to sealing position. Pressure cook on high for 2 minutes. Once done, do a quick pressure release. Carefully open the lid and transfer the corn to a serving plate. Serve hot with a generous amount of butter. Enjoy your Instant Pot Corn on the Cob!

Prep Time: 5 minutes

Cook Time: 2 minutes

Stella O

[viv-ha]

These Easy Keto Lamb Fajitas are a tasty and filling meal that are great for people on the ketogenic diet. A low-carb take on the classic fajita is made with bell peppers, onions, and tender slices of lamb that have been marinated. The dish is then served in crisp lettuce leaves.

Ingredients: 1 lb lamb shoulder, thinly sliced. 2 bell peppers, sliced. 1 onion, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 2 tsp cumin powder. 1 tsp paprika. 1 tsp chili powder. Salt and pepper to taste. Lettuce leaves, for serving. Optional toppings: avocado slices, sour cream, shredded cheese, salsa.

Instructions: In a bowl, mix sliced lamb with cumin powder, paprika, chili powder, minced garlic, salt, and pepper. Let it marinate for 15-20 minutes. Heat olive oil in a skillet over medium-high heat. Add marinated lamb slices to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove lamb from skillet and set aside. In the same skillet, add sliced bell peppers and onions. Cook until softened, about 5 minutes. Return the cooked lamb to the skillet and toss with the peppers and onions until heated through. Serve the lamb fajita mixture in lettuce leaves, topped with optional toppings like avocado slices, sour cream, shredded cheese, and salsa.

Prep Time: 15 minutes

Cook Time: 15 minutes

Rose W

[viv-ha]

A comforting and flavorful chili perfect for fall nights. Loaded with tender chicken, white beans, and warming spices.

Ingredients: 1 lb chicken breast, diced. 2 cans white beans, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 can diced green chilies. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 lime, juiced.

Instructions: In a large pot, saut onion and garlic until softened. Add diced chicken and cook until no longer pink. Stir in white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and stir in sour cream, cilantro, and lime juice. Serve hot, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Annie

[viv-ha]

This easy 6-ingredient slow cooker honey soy chicken is perfect for busy days. Just toss everything into the slow cooker and let it work its magic. The result is tender, flavorful chicken with minimal effort.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup low-sodium soy sauce. 1/2 cup honey. 1/4 cup ketchup. 2 cloves garlic, minced. 1 tablespoon cornstarch mixed with 1 tablespoon water optional, for thickening.

Instructions: In a bowl, whisk together soy sauce, honey, ketchup, and minced garlic. Place chicken breasts in the slow cooker. Pour the sauce over the chicken. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender. Optional: If you prefer a thicker sauce, remove chicken and whisk in cornstarch mixture. Return chicken to slow cooker, stir, and cook for an additional 15-30 minutes. Serve over rice or with your favorite side dishes. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Hugo K

[viv-ha]

Indulge in the nostalgic delight of a giant oatmeal creme pie with soft oatmeal cookies and a creamy filling. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup raisins or chocolate chips optional. 1/2 cup chopped nuts optional. 1/2 cup butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1-2 tablespoons milk.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together the rolled oats, flour, baking soda, cinnamon, and salt. In a separate larger bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. If desired, fold in the raisins or chocolate chips and chopped nuts. Using a large ice cream scoop or measuring cup, scoop out portions of dough onto the prepared baking sheet, leaving enough space between each portion. Flatten each portion slightly with the back of the scoop or cup. Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still slightly soft. 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. To make the creme filling, beat together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Once the cookies are completely cool, spread a generous amount of creme filling on the flat side of one cookie and then press the flat side of another cookie on top to create a sandwich. Repeat with the remaining cookies and creme filling. Enjoy your delicious giant oatmeal creme pies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Theresa Cook

[viv-ha]

A low-carb twist on a classic favorite, this keto chicken fried steak is crispy, flavorful, and satisfying without the guilt.

Ingredients: 4 beef cube steaks. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 2 eggs. 1/4 cup heavy cream. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Oil for frying avocado or coconut oil.

Instructions: Put almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Mix them together. Whisk the eggs and heavy cream together in a second shallow dish. First, dip each cube steak into the egg mixture. Then, coat each one evenly in the almond flour mixture. Put oil in a pan and heat it over medium-high heat. Fry the cube steaks in the hot oil for four to five minutes on each side, or until they are golden brown and fully cooked. Take it out of the pan and put it on a plate lined with paper towels to drain the extra oil. Serve hot with the low-carb gravy or sauce of your choice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Kira

[viv-ha]

This Vegan Pumpkin Cornbread Stuffing is a delightful twist on traditional stuffing, infused with the warm flavors of pumpkin, sage, and thyme. It's perfect for Thanksgiving or any festive occasion.

Ingredients: 1 loaf vegan cornbread, cubed. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 celery stalks, diced. 1 cup pumpkin puree. 1 teaspoon dried sage. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups vegetable broth. 1/2 cup chopped pecans. 1/4 cup chopped fresh parsley.

Instructions: Set the oven to 350F 175C and heat it up. Place the cubed cornbread on a baking sheet and bake for 10 to 15 minutes, or until it starts to get a little crispy. Take it out of the oven and let it cool down. Warm up the olive oil in a big pan over medium-low heat. Put in the celery, onion, and garlic. For about 5 minutes, or until softened, saut. Also add sage, thyme, rosemary, salt, and black pepper. Mix in the pumpkin puree. Go on and cook for two more minutes. Set the pot on low heat and add the vegetable broth. Stir every now and then for 5 minutes. Put the pumpkin mixture, chopped pecans, parsley, and baked cornbread cubes in a large bowl. Mix everything together well. Put the mixture in a baking dish and cover it with foil. Cover and bake for 30 minutes. Take off the foil and bake for 10 more minutes, until the top is golden brown. Enjoy while still warm!

Prep Time: 20 minutes

Cook Time: 45 minutes

Michelle

[viv-ha]

These easy baked donuts capture the flavors of carrot cake in a delightful breakfast treat. They're moist, flavorful, and perfect for a morning indulgence.

Ingredients: 1 cup grated carrots. 1/2 cup brown sugar. 1/4 cup vegetable oil. 1 egg. 1 tsp vanilla extract. 1 cup all-purpose flour. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup crushed pineapple drained. 1/4 cup chopped walnuts. 1/4 cup raisins. 1/4 cup shredded coconut. Cream cheese glaze optional.

Instructions: Set the oven temperature to 175C 350F. Grated carrots, brown sugar, vegetable oil, egg, and vanilla extract should all be combined in a mixing bowl. Blend thoroughly. Mix the flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt in a different bowl. Add the dry ingredients to the carrot mixture gradually and stir until thoroughly blended. Stir in shredded coconut, chopped walnuts, raisins, and crushed pineapple. Pour batter into a donut pan that has been oiled. When a toothpick is inserted into a donut, it should come out clean after baking for 12 to 15 minutes. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. Serve with a dollop of cream cheese glaze, if desired. Savor your donuts with carrot cake!

Prep Time: 15 minutes

Cook Time: 15 minutes

Macie Downs

[viv-ha]

Slow cooking makes it easy to make pork carnitas that are tender and full of flavor. It works great with salads, tacos, burritos, and more!

Ingredients: 4 pounds pork shoulder, trimmed and cut into chunks. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 4 cloves garlic, minced. 1 onion, diced. 1 jalapeno, seeded and minced. 1 orange, juiced. 1 lime, juiced. 1/2 cup chicken broth. 1/4 cup fresh cilantro, chopped.

Instructions: In a small bowl, mix together chili powder, cumin, paprika, oregano, salt, and black pepper. Place pork chunks in the slow cooker and sprinkle with spice mixture. Add garlic, onion, jalapeno, orange juice, lime juice, and chicken broth. Cover and cook on low for 8-10 hours or high for 4-5 hours, until pork is tender. Using two forks, shred the pork in the slow cooker and toss with juices. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 480 minutes

Stella