Santa Fe Chicken

A tasty and filling Santa Fe Chicken that is easy to make in a slow cooker. This dish is great for a cozy weeknight dinner because its full of protein and vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can 15 ounces black beans, drained and rinsed
• 1 can 14
• 5 ounces diced tomatoes with green chilies
• 1 cup frozen corn
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro optional
• Cooking spray

Instructions:

Spray the slow cooker with cooking spray

Place chicken breasts in the bottom of the slow cooker

Top chicken with black beans, diced tomatoes with green chilies, frozen corn, chopped onion, and chopped bell pepper

Sprinkle garlic powder, chili powder, cumin, salt, and pepper over the top

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender

Shred chicken using two forks and mix well with the other ingredients

Serve hot, garnished with chopped cilantro if desired

Brownie Batter Frosted Peanut Butter Bars

With these decadent frosted bars, you can indulge in the rich and delicious combination of peanut butter and brownie batter. A luscious base of creamy peanut butter and graham cracker crust supports a fudgy brownie layer, which is topped with a smooth chocolate-peanut butter frosting. These bars are ideal for any occasion

Ingredients:

• For the Bars:
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, melted
• 2 cups graham cracker crumbs
• 2 cups powdered sugar
• For the Brownie Batter:
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• For the Frosting:
• 1 cup semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 1/4 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

For the Bars: In a medium bowl, mix together melted butter, graham cracker crumbs, powdered sugar, and creamy peanut butter

Press the mixture into a greased 9x13-inch baking pan

Place the pan in the refrigerator to set while preparing the brownie batter

For the Brownie Batter: Preheat the oven to 350F 175C

In a large bowl, whisk together melted butter, granulated sugar, and cocoa powder

Add the eggs and vanilla extract, and whisk until well combined

Stir in the all-purpose flour until just incorporated

Spread the brownie batter over the prepared peanut butter crust in the baking pan

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs

Allow the bars to cool completely before frosting

For the Frosting: In a microwave-safe bowl, combine the semi-sweet chocolate chips and creamy peanut butter

Microwave in 20-second intervals, stirring after each interval, until the mixture is smooth and melted

Stir in the heavy cream, powdered sugar, and vanilla extract until the frosting is creamy and well combined

Spread the frosting evenly over the cooled brownie layer

Refrigerate the bars for at least 1 hour to set the frosting before cutting into squares

Serve and enjoy Optional: Drizzle melted peanut butter on top for extra decoration and flavor

Coconut Berry Muffins

These Coconut Berry Muffins are moist, tender, and bursting with juicy berries. The combination of coconut milk and shredded coconut gives them a delightful tropical flavor, while the mixed berries add a sweet and tangy taste. Perfect for a quick breakfast or a snack on the go

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup coconut milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup mixed berries e
• g
• , raspberries, blueberries
• 1 tbsp lemon zest

Instructions:

Warm the oven up to 375F 190C and put paper liners in a muffin tin

Sugar, baking powder, baking soda, salt, and shredded coconut should all be mixed together in a large bowl

When you add the melted coconut oil, vanilla extract, and coconut milk, mix them together

Dont mix any further than that

Add the mixed berries and lemon zest slowly to the batter

Fill up each muffin tin cup three quarters of the way to the top with batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

If you take muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down

Filipino Style Spaghetti Sauce

Everyone will love this Filipino-style spaghetti sauce. Its sweet, savory, and full of taste. Filipino families love this dish, and they often serve it at parties and other special events. When you mix tomato sauce, banana ketchup, and ground beef together, you get a unique and tasty flavor.

Ingredients:

• 500g spaghetti noodles
• 400g ground beef
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, grated
• 1 cup tomato sauce
• 1/2 cup banana ketchup
• 1/4 cup tomato paste
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Grated cheese for topping

Instructions:

Cook spaghetti noodles according to package instructions

Drain and set aside

In a large pan, brown ground beef over medium heat

Drain excess fat

Add onions, garlic, bell pepper, and carrot

Saut until vegetables are tender

Stir in tomato sauce, banana ketchup, tomato paste, water, brown sugar, soy sauce, and Worcestershire sauce

Season with salt and pepper to taste

Simmer for 15-20 minutes, stirring occasionally

Serve the spaghetti sauce over cooked noodles

Top with grated cheese before serving

BBQ Brisket and Burnt Ends

Indulge in the rich, smoky flavors of perfectly smoked brisket and the caramelized goodness of burnt ends. This BBQ recipe guarantees a mouthwatering experience that will leave your guests craving more.

Ingredients:

• 1 whole beef brisket 12-15 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons cayenne pepper
• Wood chunks or chips for smoking

Instructions:

Trim excess fat from brisket, leaving a 1/4-inch layer

In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne to create the rub

Apply the rub generously over the brisket, covering all sides

Let it sit in the refrigerator for at least 4 hours, or preferably overnight

Prepare your smoker with wood chunks or chips

Maintain a temperature of 225F to 250F

Place the brisket on the smoker, fat side up, and smoke for 1

5 hours per pound or until the internal temperature reaches 195F

Remove the brisket, let it rest for 30 minutes, then slice against the grain for serving

For burnt ends, cube the point of the brisket, toss in additional rub, and return to the smoker for an additional 1-2 hours until caramelized and tender

Serve the sliced brisket and burnt ends together for a delicious barbecue experience

Roasted Broccoli Chickpea Arugula Salad

This vibrant salad combines the nutty flavors of roasted broccoli and chickpeas with peppery arugula, topped with a sweet and tangy balsamic dressing.

Ingredients:

• 2 cups broccoli florets
• 1 can 15 oz chickpeas, drained and rinsed
• 2 cups arugula
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

On a baking sheet, toss broccoli florets and chickpeas with 1 tablespoon olive oil, salt, and pepper

Roast in the preheated oven for 20-25 minutes until broccoli is tender and slightly browned

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing

In a large bowl, combine roasted broccoli and chickpeas with arugula

Drizzle the dressing over the salad and toss gently to coat

Sprinkle sliced almonds on top before serving

The Secret to the Perfect Pizza Dough Recipe

With this simple recipe, you can learn how to make the best pizza dough at home. Your pizzas will taste just as good as those from your favorite pizza place

Ingredients:

• 1 1/2 cups warm water 110F
• 2 1/4 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

Instructions:

In a small bowl, combine warm water and yeast

Let it sit for 5 minutes until foamy

In a large mixing bowl, add flour, olive oil, salt, and sugar

Pour the yeast mixture into the bowl with dry ingredients

Stir until a dough forms, then knead it on a floured surface for 5-7 minutes until smooth

Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours

Preheat your oven to 475F 245C with a pizza stone or baking sheet inside

Punch down the risen dough and divide it into two portions

Roll each portion into a pizza crust, top with your favorite toppings, and bake for 12-15 minutes

Pumpkin-Coffee-Almond Banana Ice Cream

Enjoy the smooth, creamy goodness of sugar-free and vegan ice cream in flavors like coffee, almond, and pumpkin. You wont feel bad about eating this treat, and it will satisfy your sweet tooth without sacrificing taste.

Ingredients:

• 3 ripe bananas, frozen
• 1/2 cup pumpkin puree
• 2 tablespoons almond butter
• 1 tablespoon instant coffee granules
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions:

In a food processor, combine frozen bananas, pumpkin puree, almond butter, instant coffee granules, vanilla extract, and ground cinnamon

Blend until smooth and creamy, scraping down the sides as needed

Transfer the mixture into a container and freeze for at least 4 hours or until firm

Once frozen, scoop the ice cream into bowls and serve immediately

Enjoy

Bacon Blue Cheese Potato Salad

With the rich flavors of bacon and blue cheese, this potato salad is perfect for a quick and easy side dish.

Ingredients:

• 4 cups diced potatoes
• 6 strips of bacon, cooked and crumbled
• 1/2 cup blue cheese crumbles
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

Boil the diced potatoes in salted water until fork-tender, about 10-12 minutes

Drain and let cool

In a large bowl, combine the cooked and crumbled bacon, blue cheese crumbles, diced red onion, and chopped fresh parsley

In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until well combined

Season with salt and pepper to taste

Add the cooled diced potatoes to the bowl with the bacon and blue cheese mixture

Pour the dressing over the potato mixture and gently toss to coat everything evenly

Chill the potato salad in the refrigerator for at least 30 minutes before serving

Garnish with additional parsley and blue cheese crumbles, if desired

Serve and enjoy your quick and easy Bacon Blue Cheese Potato Salad

Coffee Oatmeal Smoothie

A tasty and energizing coffee oatmeal smoothie with honey, cocoa, banana, and almond butter. Great for a quick and healthy snack or breakfast.

Ingredients:

• 1 banana
• 2 tbsp cocoa powder
• 2 tbsp almond butter
• 1 tbsp honey
• 1/2 cup rolled oats
• 1 cup brewed coffee, cooled
• 1/2 cup milk

Instructions:

Add all ingredients to a blender

Blend until smooth and creamy

Pour into a glass and enjoy

Classic Chocolate Chip Cookies

Enjoy the classic delight of homemade chocolate chip cookies. Perfectly crispy on the edges and chewy in the center, these cookies are a timeless treat

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet and/or milk chocolate chips

Instructions:

Warm the oven up to 175F 350C

Mix the flour and baking soda together in a small bowl

Crack the butter, light brown sugar, granulated sugar, and salt into a large bowl

Mix them together until they are smooth

One at a time, add the eggs and vanilla extract, making sure to mix well after each addition

Slowly add the flour mixture to the wet ingredients and mix them together until they are just barely combined

Add the chocolate chips and mix them in

Drop rounded tablespoons of dough onto baking sheets that have not been greased

Put it in the oven for 10 to 12 minutes, or until the edges turn golden but the middle is still soft

After a few minutes on the baking sheets, move the cookies to wire racks to cool completely

Herbed Deviled Eggs

Enjoy these low-fat Herbed Deviled Eggs as a refreshing and flavorful summer appetizer. The combination of fresh herbs adds a burst of flavor without adding excess calories, making them a perfect choice for a light and tasty snack.

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons low-fat mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• Salt and pepper to taste
• Paprika for garnish

Instructions:

Peel and halve the hard-boiled eggs lengthwise

Remove the yolks and place them in a bowl

Mash the egg yolks with a fork and add the low-fat mayonnaise, Dijon mustard, chopped chives, parsley, and dill

Mix until well combined

Season the mixture with salt and pepper to taste

Adjust the seasoning as needed

Spoon or pipe the herbed yolk mixture back into the egg white halves

Sprinkle a pinch of paprika on top of each deviled egg for garnish

Chill the deviled eggs in the refrigerator for at least 30 minutes before serving

Serve your low-fat Herbed Deviled Eggs as a delicious and healthy summer appetizer

Slow Cooker Beef Stew

A hearty and comforting beef stew cooked slowly in a crockpot, perfect for chilly days. Prep it ahead and freeze for an easy weeknight meal.

Ingredients:

• 1
• 5 lbs stew beef, cubed
• 4 potatoes, peeled and diced
• 4 carrots, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can 14
• 5 oz diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

Put everything in a slow cooker and mix them together

Turn the heat to low and cook for 8 hours or high for 4 hours, until the vegetables are soft and the beef is cooked all the way through

Before you serve, add salt and pepper to taste

Kale Apple Banana Smoothie

A refreshing and nutritious smoothie packed with kale, apple, and banana, perfect for a quick breakfast or snack.

Ingredients:

• 1 cup kale leaves
• 1 apple, cored and chopped
• 1 ripe banana, peeled and sliced
• 1/2 cup plain yogurt
• 1/2 cup almond milk
• 1 tablespoon honey or maple syrup optional
• Ice cubes optional

Instructions:

In a blender, mix all the ingredients together

Mix until its creamy and smooth

If you want it to be colder, add ice cubes

Pour into glasses and serve right away

Three Hour Sweet and Spicy Ribs

Indulge in the perfect blend of sweetness and spice with these succulent baby back ribs. Slow-cooked to perfection, they are sure to be a crowd-pleaser at your next barbecue.

Ingredients:

• 3 lbs baby back ribs
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 1 cup BBQ sauce
• 1/4 cup honey

Instructions:

Get your grill or smoker hot, about 225F 107C

Take off the membrane thats on the back of the ribs and cut off any extra fat

To make the rub, put brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, and salt in a bowl

Spread a lot of the spice mix on both sides of the ribs

Smoke or grill the ribs for two hours with the bone side down

To make a glaze, mix BBQ sauce and honey together

Put the glaze on the ribs and cook them for another hour, basting them every 15 minutes

When the ribs reach 190F 88C on the inside and the meat easily pulls away from the bones, they are done

Smoke or grill the ribs for 10 minutes, then take them out, let them rest, cut them up, and serve

Savory Spinach Artichoke Dip

This Savory Spinach Artichoke Dip is a great appetizer for any holiday party that everyone will love. It goes well with crunchy crackers or tortilla chips because it is creamy and full of flavor. Its also simple to make and can be put together ahead of time, which makes it a good choice for parties.

Ingredients:

• 1 cup frozen chopped spinach, thawed and drained
• 1 can 14 ounces artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup mayonnaise
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine spinach, artichoke hearts, Parmesan cheese, mayonnaise, sour cream, garlic powder, salt, and black pepper

Transfer the mixture to a baking dish and spread it out evenly

Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the top is lightly browned

Remove from oven and let it cool for a few minutes before serving

Serve with tortilla chips, crackers, or sliced baguette

Sweet Spicy Sticky Stir Fry

This vegan stir fry is a perfect combination of sweet, spicy, and sticky flavors, featuring crispy tempeh and tender Brussels sprouts tossed in a delicious sauce.

Ingredients:

• 200g tempeh, sliced
• 200g Brussels sprouts, halved
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp sriracha sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup vegetable broth
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

In a small bowl, whisk together soy sauce, maple syrup, sriracha sauce, and sesame oil

In a large skillet or wok, heat some oil over medium heat

Add tempeh slices and cook until golden brown on both sides

Remove from the skillet and set aside

In the same skillet, add a little more oil if needed

Add minced garlic and grated ginger

Stir-fry for about 1 minute until fragrant

Add Brussels sprouts to the skillet

Stir-fry for 3-4 minutes until slightly tender

Return the cooked tempeh to the skillet

Pour the sauce over the tempeh and Brussels sprouts

Stir to coat everything evenly

In a small bowl, mix cornstarch and water to make a slurry

Pour it into the skillet along with vegetable broth

Stir well to combine

Cook for another 2-3 minutes until the sauce thickens and coats the tempeh and Brussels sprouts

Serve the stir fry over cooked rice, garnished with sesame seeds

Blue Cheese Biscuit Waffles with Buffalo Chicken

Adding blue cheese and spicy buffalo chicken to these waffles makes them a savory take on a classic breakfast food. Theyre a rich and satisfying meal thats great for brunch or a hearty dinner.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup blue cheese crumbles
• 1/2 cup buttermilk
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cooked shredded chicken
• 1/4 cup buffalo sauce
• 1/4 cup shredded cheddar cheese
• Cooking spray

Instructions:

All-purpose flour, cornmeal, blue cheese crumbles, baking powder, baking soda, and salt should all be mixed together in a bowl

Mix the buttermilk, milk, melted butter, and egg in a different bowl using a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Warm up your waffle iron and use cooking spray to lightly coat it

Place the waffle iron that has already been heated with the waffle batter and cook it according to the makers directions until it is golden brown and crisp

In a small saucepan, mix the buffalo sauce with the shredded chicken while the waffles are cooking

Warm up on low heat

Place the waffles on a plate and top them with the buffalo chicken mixture and cheddar cheese powder

Have fun with your Buffalo Chicken and Blue Cheese Biscuit Waffles

Pumpkin Pie Popsicle Bars - I Sugar Coat It

These Pumpkin Pie Popsicle Bars are a delightful frozen treat that captures the essence of pumpkin pie in a refreshing format. Creamy pumpkin puree combined with coconut milk, maple syrup, and warm spices make for a deliciously autumnal flavor. The addition of graham cracker crumbs adds a delightful crunch reminiscent of pie crust. Perfect for cooling down on a warm day or as a festive dessert alternative

Ingredients:

• 1 cup pumpkin puree
• 1 cup coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 cup graham cracker crumbs
• 1/4 cup melted butter or coconut oil
• Popsicle molds
• Popsicle sticks

Instructions:

In a bowl, mix pumpkin puree, coconut milk, maple syrup, vanilla extract, and pumpkin pie spice until well combined

In another bowl, mix graham cracker crumbs and melted butter or coconut oil until crumbs are evenly coated

Press a spoonful of graham cracker mixture into the bottom of each popsicle mold

Pour pumpkin mixture into each mold, filling them almost to the top

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until solid

Once frozen, run the molds under warm water for a few seconds to release the popsicles

Serve immediately or store in the freezer in an airtight container until ready to serve

7 Skills Homebrewer Cocktail

This refreshing cocktail celebrates the 7 essential skills every homebrewer should master. With the bright flavors of gin, lemon, and mint, its a delightful sip that pays homage to the craft of homebrewing.

Ingredients:

• 2 oz Gin
• 1 oz Fresh Lemon Juice
• 0
• 75 oz Simple Syrup
• 4-6 Fresh Mint Leaves
• Soda Water
• Ice Cubes

Instructions:

Mix fresh mint leaves, lemon juice, and simple syrup in a shaker

Put ice cubes and gin in the shaker

For 10 to 15 seconds, shake very hard

Pour the mixture through a strainer into a glass that has ice cubes in it

Add soda water to finish

Put a sprig of fresh mint on top

Enjoy in a smart way