Chocolate Chip Cookie Dough Fudge Brownies

Rich, fudgy brownies with a layer of rich cookie dough make these chocolate chip cookie dough fudge brownies the best of both worlds. Great for satisfying your sweet tooth

Ingredients:

• 1 box brownie mix
• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup mini chocolate chips

Instructions:

Warm the oven up to 175F 350C

A 9x13-inch baking pan should be greased

Follow the directions on the package to make the brownie mix, then pour it into the pan that has been prepared

Mix the softened butter, white sugar, and brown sugar in a bowl until the mixture is smooth

Mix the milk and vanilla extract into the butter mixture and beat it in well

Adding flour little by little while mixing makes a smooth dough

Add small chocolate chips and mix well

Put dollops of the cookie dough on top of the brownie batter in the pan

Mix the cookie dough and brownie batter together with a knife

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean or with a few wet crumbs on it

Let it cool all the way down before cutting it into squares

Grilled Romaine Hearts with Figs, Pear, and Manchego Salad

The smoky grilled lettuce, sweet figs, juicy pear, and rich Manchego cheese in this Grilled Romaine Hearts with Figs, Pear, and Manchego Salad go so well together. There is a burst of flavor from the balsamic vinaigrette that goes over it. Its perfect as a side dish or light appetizer.

Ingredients:

• 2 Romaine lettuce hearts, halved lengthwise
• 6 fresh figs, halved
• 1 ripe pear, thinly sliced
• 1/2 cup Manchego cheese, shaved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Warm up the grill over medium-high heat

Sprinkle salt and pepper on the cut sides of the Romaine lettuce hearts and brush them with olive oil

Put the lettuce halves on the grill with the cut side down

Cook for two to three minutes, or until grill marks show up and the lettuce starts to wilt a bit

Take the grilled lettuce off the grill and put it on a platter to serve

To make the dressing, mix the rest of the olive oil and balsamic vinegar in a small bowl with a whisk

Add pepper and salt to taste

Put the grilled Romaine hearts, figs, and pear slices on a platter to serve

Put the dressing on top of the salad

Add the shaved Manchego cheese on top

Add some fresh basil leaves as a garnish

Serve right away and enjoy

Korean Miso & Honey Glazed Cod

This Korean-inspired recipe combines the umami richness of white miso paste with the sweetness of honey to create a flavorful glaze for tender cod fillets. Finished with a sprinkle of toasted sesame seeds and green onions, this dish is both delicious and visually appealing.

Ingredients:

• 4 cod fillets
• 3 tablespoons white miso paste
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Instructions:

Get the oven ready by heating it up to 400F 200C

There should be honey, soy sauce, sesame oil, rice vinegar, garlic, and ginger in a bowl

Stir these things together

Cover the cod fillets with the miso mixture and put them in a baking dish

Put the pan in a hot oven and bake the cod for 15 to 20 minutes, or until its fully cooked and flaky when you use a fork

While the cod is baking, toast the sesame seeds in a dry skillet over medium-low heat, stirring them every now and then, until they turn golden brown

Put toasted sesame seeds and sliced green onions on top of the cod after its done cooking

Northwest Kale Salad with Goat Cheese and Hazelnuts

This Northwest Kale Salad with Goat Cheese and Hazelnuts is a delightful combination of hearty kale, creamy goat cheese, crunchy hazelnuts, and sweet dried cranberries. Tossed in a flavorful balsamic vinaigrette dressing, its a nutritious and delicious salad that captures the flavors of the Pacific Northwest.

Ingredients:

• 4 cups fresh kale, chopped
• 1/2 cup crumbled goat cheese
• 1/2 cup roasted hazelnuts, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

Clean and dry the kale leaves well

Take off the tough stems and cut the leaves into small pieces that you can easily eat

Chopped kale, crumbled goat cheese, roasted hazelnuts, thinly sliced red onion, and dried cranberries should all be put in a large bowl together

Add the honey, salt, pepper, and extra-virgin olive oil to a small bowl and mix them together using a whisk

Pour the dressing over the salad and mix everything together until its well covered

The flavors will blend better if you let the salad sit for a while

The Northwest Kale Salad with Goat Cheese and Hazelnuts is a healthy and refreshing side dish

You can also make it a full meal by adding some grilled chicken

Have fun

Lucky Shamrock Cocktail Shooters Parfait

A delightful and colorful parfait inspired by the Lucky Shamrock Cocktail, featuring layers of vanilla yogurt, granola, fresh kiwi, mango, honey, coconut, chia seeds, and mint leaves.

Ingredients:

• 1 cup vanilla yogurt
• 1/2 cup granola
• 1/2 cup kiwi, diced
• 1/2 cup mango, diced
• 1/4 cup honey
• 2 tablespoons shredded coconut
• 1 tablespoon chia seeds
• 1 tablespoon mint leaves, chopped

Instructions:

In small glasses or shot glasses, layer 2 tablespoons of vanilla yogurt at the bottom

Add 1 tablespoon of granola on top of the yogurt layer

Sprinkle a layer of diced kiwi over the granola

Follow with another layer of vanilla yogurt

Add a layer of diced mango on top of the yogurt

Drizzle a little honey over the mango layer

Sprinkle shredded coconut and chia seeds over the honey layer

Top with another layer of vanilla yogurt

Finish by garnishing with chopped mint leaves on top

Repeat the layering process for each parfait glass

Refrigerate for at least 30 minutes before serving

Serve chilled and enjoy the Lucky Shamrock Cocktail Shooters Parfait

Fathead Bagels

If you are on the ketogenic diet or just want a low-carb, sugar-free snack, these Fathead Bagels are great. They are made with eggs, mozzarella cheese, and almond flour. The result is a chewy, satisfying bagel that you can eat by itself or with your favorite spreads on top.

Ingredients:

• 2 cups shredded mozzarella cheese
• 3/4 cup almond flour
• 2 tbsp cream cheese
• 1 tsp baking powder
• 2 eggs

Instructions:

Preheat oven to 400F 200C

In a microwave-safe bowl, melt the mozzarella and cream cheese together in 30-second intervals until fully melted and combined

In a separate bowl, whisk together almond flour and baking powder

Add eggs to the almond flour mixture and beat well

Combine the melted cheese mixture with the almond flour mixture and knead until a dough forms

Divide the dough into 4 equal parts

Roll each part into a ball and then shape into a bagel form, poking a hole in the center

Place the bagels on a baking sheet lined with parchment paper

Bake in the preheated oven for 12-15 minutes, or until golden brown

Let the bagels cool slightly before slicing and serving

Balsamic and Rosemary Chicken

Enjoy the delightful combination of balsamic vinegar and rosemary in this Paleo-friendly chicken dish. Its a flavorful and healthy option for your dinner table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• Salt and black pepper to taste
• 1 tablespoon honey optional

Instructions:

Balsamic vinegar, olive oil, chopped rosemary, minced garlic, and a dash of salt and black pepper should all be combined in a bowl

Pour the marinade over the chicken breasts and place them in a plastic bag that can be sealed

For optimal flavor, marinate the bag overnight or for at least 30 minutes in the refrigerator

Set up a grill pan on your stovetop over medium-high heat, or preheat your grill to medium-high heat

After removing the chicken from the marinade, grill it for 6 to 8 minutes on each side, or until the juices run clear

When grilling, be sure to baste with the remaining marinade

For a sweet glaze, you can choose to brush the chicken with honey in the final two minutes of grilling

After taking the chicken off the grill, give it a few minutes to rest before serving it hot

If desired, garnish with more fresh rosemary

Crispy Pressure Cooker Chicken with Gravy

A delightful and quick pressure cooker recipe for crispy chicken thighs with a rich and savory gravy. Tested and approved by Amy & Jacky.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup chicken broth
• 1/2 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 cup water
• 2 tablespoons cornstarch
• Chopped fresh parsley for garnish

Instructions:

In a bowl, mix together flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper

Coat each chicken thigh with the flour mixture, shaking off excess

Select Saute function on the pressure cooker and heat vegetable oil

Brown chicken thighs on both sides until golden

Remove and set aside

Deglaze the pot with chicken broth, scraping up any browned bits for flavor

Return chicken thighs to the pot and add 1 cup of water

Seal the pressure cooker and set it to Poultry or high pressure for 15 minutes

Once done, perform a quick pressure release and carefully open the lid

Remove chicken and set aside

In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry

Stir the slurry into the liquid in the pot to create the gravy

Simmer until thickened

Serve the crispy chicken thighs over rice or mashed potatoes, drizzled with the flavorful gravy

Garnish with chopped fresh parsley and enjoy

Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup is the ultimate EASY comfort food. Let your slow cooker do the work, and indulge in a bowl of rich, creamy goodness filled with broccoli and cheddar flavors.

Ingredients:

• 4 cups broccoli florets
• 1 cup shredded carrots
• 1 small onion, finely chopped
• 3 cups shredded sharp cheddar cheese
• 3 cups chicken broth
• 2 cups whole milk
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

In a slow cooker, combine broccoli, carrots, and onion

In a saucepan, melt butter over medium heat

Stir in flour until well combined to create a roux

Gradually whisk in chicken broth and milk until smooth

Bring to a simmer, stirring constantly until the mixture thickens

Pour the creamy mixture over the vegetables in the slow cooker

Add garlic powder, salt, and pepper

Stir well

Cover and cook on low for 4-5 hours or until vegetables are tender

Stir in shredded cheddar cheese until melted and the soup is creamy

Adjust seasoning if needed

Serve hot and enjoy

Triple Chocolate Cake

Indulge in the decadence of triple chocolate with this easy slow cooker cake recipe. Its perfect for satisfying your chocolate cravings with minimal effort.

Ingredients:

• 1 package chocolate cake mix
• 1 cup sour cream
• 4 eggs
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 package instant chocolate pudding mix
• 1 cup semisweet chocolate chips

Instructions:

In a bowl, combine cake mix, sour cream, eggs, water, and oil

Beat on low speed for 30 seconds

Beat on medium speed for 2 minutes

Stir in pudding mix and chocolate chips

Pour into a greased 6-qt

slow cooker

Cover and cook on low for 3-4 hours or until a toothpick inserted in the center comes out clean

Serve warm

Fathead Bagels

If you are on the ketogenic diet or just want a low-carb, sugar-free snack, these Fathead Bagels are great. They are made with eggs, mozzarella cheese, and almond flour. The result is a chewy, satisfying bagel that you can eat by itself or with your favorite spreads on top.

Ingredients:

• 2 cups shredded mozzarella cheese
• 3/4 cup almond flour
• 2 tbsp cream cheese
• 1 tsp baking powder
• 2 eggs

Instructions:

Preheat oven to 400F 200C

In a microwave-safe bowl, melt the mozzarella and cream cheese together in 30-second intervals until fully melted and combined

In a separate bowl, whisk together almond flour and baking powder

Add eggs to the almond flour mixture and beat well

Combine the melted cheese mixture with the almond flour mixture and knead until a dough forms

Divide the dough into 4 equal parts

Roll each part into a ball and then shape into a bagel form, poking a hole in the center

Place the bagels on a baking sheet lined with parchment paper

Bake in the preheated oven for 12-15 minutes, or until golden brown

Let the bagels cool slightly before slicing and serving

Balsamic and Rosemary Chicken

Enjoy the delightful combination of balsamic vinegar and rosemary in this Paleo-friendly chicken dish. Its a flavorful and healthy option for your dinner table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• Salt and black pepper to taste
• 1 tablespoon honey optional

Instructions:

Balsamic vinegar, olive oil, chopped rosemary, minced garlic, and a dash of salt and black pepper should all be combined in a bowl

Pour the marinade over the chicken breasts and place them in a plastic bag that can be sealed

For optimal flavor, marinate the bag overnight or for at least 30 minutes in the refrigerator

Set up a grill pan on your stovetop over medium-high heat, or preheat your grill to medium-high heat

After removing the chicken from the marinade, grill it for 6 to 8 minutes on each side, or until the juices run clear

When grilling, be sure to baste with the remaining marinade

For a sweet glaze, you can choose to brush the chicken with honey in the final two minutes of grilling

After taking the chicken off the grill, give it a few minutes to rest before serving it hot

If desired, garnish with more fresh rosemary

Asian Cauliflower Fried Rice

This Asian-style cauliflower fried rice is a low-carb and keto-friendly version of regular fried rice. It tastes great thanks to the garlic, onion, soy sauce, and sesame oil, and its full of healthy vegetables.

Ingredients:

• 1 medium cauliflower head, grated
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 carrot, diced
• 1/2 cup green peas
• 2 eggs, beaten
• 2 tablespoons soy sauce or tamari for gluten-free option
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

Heat coconut oil in a large skillet over medium heat

Add garlic and onion, saut until fragrant

Add carrots and peas, cook until slightly tender

Push vegetables to one side of the skillet, pour beaten eggs into the other side

Scramble eggs until fully cooked, then mix with vegetables

Add grated cauliflower to the skillet, stir well to combine

Pour soy sauce and sesame oil over the cauliflower mixture, stir until evenly coated

Cook for about 5-7 minutes, stirring occasionally, until cauliflower is tender but not mushy

Season with salt and pepper to taste

Garnish with chopped green onions before serving