vivianevguimaraes

[vivianevguimaraes]

With these delectable cookies, you can indulge in the delightful combination of sweet-tart dried strawberries and creamy white chocolate. They're ideal for sharing with loved ones or as a tasty treat on any occasion.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dried strawberries, chopped. 1 cup white chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The white chocolate chips and chopped dried strawberries should be mixed into the cookie dough so that they are spread out evenly. Drop rounded tablespoons of dough onto the baking sheet that has been prepared. Leave some space between each cookie. You can use a cookie scoop or a spoon. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Have fun with your tasty Strawberry and White Chocolate Cookies!

Rebecca

[vivianevguimaraes]

This healthy vegetable beef soup with cabbage is packed with flavor and nutrients, making it the perfect choice for a comforting and nourishing meal. Loaded with ground beef, cabbage, carrots, celery, and tomatoes, it's hearty and satisfying while still being low in carbs. The addition of aromatic herbs like thyme and rosemary adds depth of flavor, making it a delicious option for lunch or dinner. Garnish with fresh parsley for a pop of color and freshness!

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 4 cups beef broth. 2 cups diced tomatoes. 2 cups chopped cabbage. 1 cup sliced carrots. 1 cup chopped celery. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper, to taste. Fresh parsley, for garnish optional.

Instructions: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into smaller pieces with a spoon or spatula. Add the diced onion and minced garlic to the pot and cook until softened, about 5 minutes. Pour in the beef broth and diced tomatoes, stirring to combine. Add the chopped cabbage, sliced carrots, chopped celery, dried thyme, and dried rosemary to the pot. Season with salt and pepper, to taste. Bring the soup to a simmer and cook for about 20-25 minutes, or until the vegetables are tender. Taste and adjust the seasoning if needed. Garnish with fresh parsley, if desired, and serve hot. Enjoy this hearty and nutritious vegetable beef soup as a satisfying keto-friendly meal!

Nicole Short

[vivianevguimaraes]

These delightful macarons combine the classic vanilla flavor with a burst of tangy redcurrant jam for a perfect balance of sweetness and tartness.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Redcurrant jam or preserves.

Instructions: Preheat your oven to 300F 150C and line two baking sheets with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine in texture. In a mixing bowl, beat the egg whites until they become foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form. Gently fold the almond flour and powdered sugar mixture into the egg whites until the batter is smooth and shiny. Divide the batter in half. In one half, add the vanilla extract and gently fold it in until fully incorporated. Transfer the vanilla-flavored batter to a piping bag fitted with a round tip. Do the same with the redcurrant jam, but use a smaller round tip. Pipe small rounds of vanilla batter onto the prepared baking sheets, leaving space between each round. Now, pipe a smaller dollop of redcurrant jam on top of each vanilla round. Tap the baking sheets on the counter a few times to remove air bubbles and let the macarons rest for 20-30 minutes to form a skin. Bake in the preheated oven for 15-18 minutes until the macarons have risen and have firm shells. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Once cooled, pair up the macarons by size and spread a little extra redcurrant jam on one half and sandwich it with the other half. Allow the macarons to mature in the refrigerator for 24 hours to develop flavors. Enjoy your delicious vanilla and redcurrant macarons!

Zara Chaney

[vivianevguimaraes]

This Slow Cooker Buffalo Chicken Dip is smooth and spicy, and it's great for parties or getting together with friends on game day. It's simple to make and stays warm in the slow cooker, so guests can eat it all during the party.

Ingredients: 2 cups shredded cooked chicken. 1 cup buffalo sauce. 1 cup ranch dressing. 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup crumbled blue cheese optional. 1/2 cup chopped green onions optional.

Instructions: Put shredded chicken, buffalo sauce, ranch dressing, cream cheese, cheddar cheese, and blue cheese, if you want, into a slow cooker. Mix everything together well. Cover and cook on low for one to two hours, stirring every now and then, until cheeses are melted and the dish is hot all the way through. Once it's melted and hot, you can add chopped green onions if you want to. Let it stay warm in the slow cooker, and then serve it with celery sticks, tortilla chips, or anything else you like.

Isabella Novak

[vivianevguimaraes]

The Cranberry Hot Toddy is a cozy take on the classic Hot Toddy. Cranberry juice gives it a tart sweetness that makes it perfect for warming up on cold nights.

Ingredients: 1 1/2 oz bourbon. 1/2 oz cranberry juice. 1/2 oz honey. 2-3 cloves. Hot water. Cinnamon stick for garnish.

Instructions: Put bourbon, cranberry juice, honey, and cloves in a heat-safe glass. Put hot water into the glass and stir until the honey is mixed in. Add a cinnamon stick as a garnish.

Jude W

[vivianevguimaraes]

These gluten-free and vegan quinoa cookies are a delightful treat packed with protein and flavor. They're perfect for a guilt-free snack or dessert option.

Ingredients: 1 cup cooked quinoa. 1/2 cup almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup vegan chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together cooked quinoa, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt until well combined. Fold in vegan chocolate chips and chopped nuts, if using. Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake for 15-18 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these delicious and nutritious quinoa cookies!

Mary

[vivianevguimaraes]

Indulge in the timeless delight of classic chocolate chip cookies. These cookies are the perfect balance of chewy and crispy, with oozing chocolate chips in every bite.

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 1 teaspoon vanilla extract. 2 large eggs. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until well combined. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semisweet chocolate chips. Drop spoonfuls of cookie dough onto ungreased baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Maya W

[vivianevguimaraes]

Enjoy the vibrant flavors of this fresh and spicy Pico de Gallo dip, perfect for any occasion. It's quick to prepare and pairs wonderfully with tortilla chips or as a topping for tacos, burritos, or grilled meats.

Ingredients: 4 ripe tomatoes, diced. 1/2 red onion, finely chopped. 1 jalapeno pepper, seeded and finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. Salt to taste.

Instructions: In a mixing bowl, combine diced tomatoes, chopped red onion, jalapeno pepper, and cilantro. Squeeze fresh lime juice over the mixture. Season with salt according to taste. Gently toss everything together until well combined.

Laura Gren

[vivianevguimaraes]

If you like burgers, these Quinoa, Beet, and Chickpea Burgers are a healthy and tasty vegetarian option. These burgers are both tasty and good for you because they are full of healthy foods like quinoa, beets, and chickpeas. Great for a meal without meat!

Ingredients: 1 cup cooked quinoa. 1 cup grated beets. 1 cup cooked chickpeas, mashed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil, for cooking.

Instructions: In a large bowl, combine the cooked quinoa, grated beets, mashed chickpeas, breadcrumbs, chopped onion, minced garlic, chopped parsley, ground cumin, smoked paprika, salt, and pepper. Mix well to combine. Form the mixture into burger patties, using your hands to shape them. Make sure they hold together firmly. Heat olive oil in a skillet over medium heat. Place the burger patties in the skillet and cook for about 4-5 minutes on each side, or until they are browned and cooked through. Serve the Quinoa, Beet and Chickpea Burgers on buns with your favorite burger toppings, such as lettuce, tomato, onion, and condiments. Enjoy your delicious homemade veggie burgers!

Cory Shelton