BS Randome

In the winter, nothing compares to Slow Cooker Hot Chocolate. Warming up on a cold day, this rich and creamy hot chocolate is incredibly simple to make. All of the work is done by the slow cooker, allowing you to unwind and savor a delicious mug of hot chocolate topped with your preferred toppings.

Ingredients: 1.5 cups of heavy cream. 1 can 14 ounces of sweetened condensed milk. 6 cups of whole milk. 2 cups of semisweet chocolate chips. 1 teaspoon of vanilla extract. Pinch of salt. Whipped cream for topping. Mini marshmallows for garnish. Chocolate shavings for decoration.

Instructions: Fill a slow cooker with the heavy cream, whole milk, and sweetened condensed milk. To the slow cooker, add the semisweet chocolate chips, vanilla extract, and a small pinch of salt. Mix all the ingredients until thoroughly blended. Cook on low for two hours with the slow cooker covered, stirring now and then to make sure the chocolate chips are melted and the mixture is smooth. Ladle the hot chocolate into mugs when it's ready. Add whipped cream, mini marshmallows, and chocolate shavings to the top of each mug. Warm up and savor your comforting winter treat!

Prep Time: 10 minutes

Cook Time: 120 minutes

You can eat this Crab Salad with Cucumber and Tomato as a healthy lunch or appetizer. It's a light and refreshing seafood salad. This dish tastes great because it has fresh crab meat, crisp cucumber, juicy tomatoes, and a tangy dressing.

Ingredients: 1 pound fresh crab meat. 1 cucumber, diced. 2 tomatoes, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 2 tablespoons lemon juice. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine the fresh crab meat, diced cucumber, diced tomatoes, finely chopped red onion, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until well combined. Pour the dressing over the crab mixture and gently toss everything together until evenly coated. Season the salad with salt and pepper to taste. Refrigerate the crab salad for at least 30 minutes to allow the flavors to meld. To serve, arrange lettuce leaves on plates and top with the crab salad mixture. Garnish with additional cilantro if desired. Enjoy your delicious Crab Salad with Cucumber and Tomato!

Prep Time: 15 minutes

Cook Time: 0 minutes

These simple protein brownies are a great way to satisfy your sweet tooth and get extra protein at the same time. They are chocolatey and moist, and they make a tasty treat that won't make you feel bad.

Ingredients: 1 cup protein powder. 1/2 cup cocoa powder. 1/2 cup almond flour. 1/2 cup honey or maple syrup. 1/4 cup almond milk. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup chocolate chips optional.

Instructions: Warm the oven up to 175F 350C. Protein powder, cocoa powder, almond flour, baking powder, and salt should all be mixed together in a bowl. Honey or maple syrup, eggs, almond milk, and vanilla extract should all be added. Mix everything together well. If you want, you can fold in chocolate chips. Put the batter into an 8x8-inch baking dish that has been greased. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares. Enjoy your brownies that are full of protein!

Prep Time: 10 minutes

Cook Time: 20 minutes

You'll be drinking hot chocolate like a pro after trying this recipe for spiced hot chocolate. Rich dark chocolate, warming spices, and a creamy texture come together to create an enticing treat that will make you reconsider returning to regular hot chocolate.

Ingredients: 2 cups milk. 1/2 cup heavy cream. 4 oz high-quality dark chocolate, chopped. 2 tablespoons unsweetened cocoa powder. 2 tablespoons granulated sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. A pinch of salt. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: Heat the heavy cream and milk in a saucepan over medium heat. Don't let it boil; just heat it until it starts to steam. When the dark chocolate is fully melted and thoroughly mixed, add the chopped chocolate and stir. Add the vanilla extract, granulated sugar, ground nutmeg, ground cinnamon, unsweetened cocoa powder, and a small pinch of salt and mix. Stir continuously until creamy and smooth. Transfer the hot chocolate with spices into mugs. Add a generous amount of whipped cream and chocolate shavings to the top of each mug. Warm up and savor the comforting treat!

Prep Time: 10 minutes

Cook Time: 10 minutes

This recipe for Chicken Satay Kabob brings the real flavors of satay to your oven. Chicken strips are marinated in a tasty mix of soy sauce, brown sugar, peanut butter, and fragrant spices, and then they are roasted until they are done. It's great for a quick and tasty meal or as an appetizer at a party.

Ingredients: 1 lb chicken breast, cut into 1-inch strips. 1/4 cup soy sauce. 2 tablespoons brown sugar. 2 tablespoons peanut butter. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon lime juice. Bamboo skewers, soaked in water for 30 minutes.

Instructions: In a bowl, mix together soy sauce, brown sugar, peanut butter, minced garlic, grated ginger, and lime juice to create the marinade. Thread the chicken strips onto the soaked bamboo skewers, creating chicken satay kabobs. Place the kabobs in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best results. Preheat your oven to 375F 190C. Line a baking sheet with aluminum foil and place a wire rack on top. Remove the chicken satay kabobs from the marinade and place them on the wire rack, allowing any excess marinade to drip off. Bake in the preheated oven for 20-25 minutes, turning the kabobs halfway through, until the chicken is cooked through and slightly charred on the edges. Serve your delicious chicken satay kabobs with your favorite dipping sauce and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Biscoff Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies. The addition of Biscoff spread and crushed cookies adds a unique flavor and texture that will satisfy your sweet tooth.

Ingredients: 1 cup unsalted butter, softened. 1 cup Biscoff spread. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons pure vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups chocolate chips. 1/2 cup crushed Biscoff cookies optional. Biscoff cookies for garnish optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Cream the softened butter, Biscoff spread, brown sugar, and granulated sugar in a big bowl until well combined and smooth. One egg at a time, adding and thoroughly mixing after each addition. Add the vanilla extract and stir. Mix the flour, baking powder, baking soda, and salt in a different bowl. Mixing until just combined, gradually add the dry ingredients to the wet mixture. If using, mix in the chocolate chips and broken Biscoff cookies. Leaving space between each cookie, drop spoonfuls of cookie dough onto the baking sheet that has been prepared. Press a Biscoff cookie to serve as a garnish if preferred. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are still soft, in a preheated oven. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Savor the flavor of your Biscoff Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

A tasty and comforting gluten-free take on the classic chicken ramen soup.

Ingredients: 4 cups gluten-free chicken broth. 2 chicken breasts, thinly sliced. 2 packages gluten-free ramen noodles. 2 tablespoons gluten-free soy sauce. 1 tablespoon sesame oil. 1 tablespoon grated ginger. 2 cloves garlic, minced. 2 green onions, thinly sliced. 2 large eggs. 1 cup sliced mushrooms. 1 cup baby spinach. Salt and pepper to taste.

Instructions: In a large pot, bring the chicken broth to a boil. Add the sliced chicken breasts and cook until they are no longer pink, about 5 minutes. Add the gluten-free ramen noodles and cook according to the package instructions. Stir in the gluten-free soy sauce, sesame oil, grated ginger, minced garlic, and sliced green onions. In a separate pot, boil water and add the eggs. Cook for 6-7 minutes for soft-boiled eggs or longer for hard-boiled eggs. Once cooked, peel and slice the eggs in half. Add the sliced mushrooms and baby spinach to the ramen soup and cook for an additional 2-3 minutes until the vegetables are tender. Season with salt and pepper to taste. Serve the gluten-free chicken ramen in bowls, topped with halved boiled eggs. Enjoy your delicious gluten-free chicken ramen!

Prep Time: 15 minutes

Cook Time: 20 minutes

This colorful Blackberry Turmeric Smoothie Bowl is good for you on all levels and can be made vegan or paleo. It is full of healthy fats, antioxidants, and fiber. It's a healthy and refreshing way to start the day!

Ingredients: 1 cup frozen blackberries. 1 frozen banana. 1/2 cup coconut milk. 1 tablespoon maple syrup. 1 teaspoon ground turmeric. 1 tablespoon chia seeds. Toppings of choice: sliced banana, shredded coconut, granola, hemp seeds, sliced almonds.

Instructions: Put frozen blackberries, a frozen banana, coconut milk, maple syrup, and ground turmeric in a blender. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. Add chia seeds to the smoothie. You can top it with granola, hemp seeds, sliced almonds, shredded coconut, sliced banana, or anything else you like. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A flavorful and keto-friendly alternative to traditional rice, this cilantro lime cauliflower rice is quick and easy to prepare. It's packed with fresh flavors and pairs perfectly with a variety of dishes.

Ingredients: 1 head cauliflower, grated. 2 tablespoons olive oil. 1/4 cup chopped cilantro. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the grated cauliflower to the pan and cook, stirring every now and then, for 5 to 7 minutes, until the cauliflower is soft. Add the lime juice and chopped cilantro, and then add salt and pepper to taste. After another two to three minutes of cooking, take the food off the heat. If you don't want to eat rice, serve this dish hot instead.

Prep Time: 10 minutes

Cook Time: 10 minutes

Pumpkin Pie Shooters are a delicious mix of fall flavors that taste like a traditional pumpkin pie. You can get a taste of fall in one shot with these mini cocktails, which are great for parties or get-togethers.

Ingredients: 1 oz pumpkin liqueur. 1 oz vanilla vodka. 1/2 oz cinnamon schnapps. 1/2 oz heavy cream. Whipped cream, for garnish. Ground cinnamon, for garnish.

Instructions: Put pumpkin liqueur, vanilla vodka, cinnamon schnapps, and heavy cream in a shaker. Make sure to shake it well until it's cold. Fill shot glasses with the strained mixture. Add some whipped cream on top. To finish, sprinkle with ground cinnamon.

Prep Time: 5 minutes

Cook Time: 0 minutes

The dish Szechuan Chicken comes from the province of Szechuan in China. It is spicy and tastes great. In a tasty sauce, tender chicken is stir-fried with garlic, ginger, dried chilies, and Szechuan peppercorns.

Ingredients: 500g chicken breast, diced. 2 tbsp soy sauce. 1 tbsp Shaoxing wine. 1 tbsp cornstarch. 1 tsp sesame oil. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1-inch piece ginger, minced. 2-3 dried red chilies, chopped. 1/2 tsp Szechuan peppercorns. 2 green onions, sliced. 1 bell pepper, sliced. 1/4 cup chicken broth. 1 tbsp hoisin sauce. 1 tbsp oyster sauce. 1 tsp sugar. 1 tsp chili paste optional.

Instructions: Put soy sauce, Shaoxing wine, cornstarch, and sesame oil in a bowl and mix them together. Toss the chicken in the sauce to coat it, then set it aside for 15 minutes. In a wok, heat the vegetable oil over high heat. Fry the garlic, ginger, dried chilies, and Szechuan peppercorns for 30 seconds in a hot pan. Once the chicken is ready, add it to the wok and stir-fry until it turns brown. For extra heat, add chili paste, chicken broth, hoisin sauce, oyster sauce, sugar, and green onions. Mix well. Turn down the heat to medium and let it cook for five to seven minutes, until the chicken is done and the sauce thickens. Hot rice should be served with it.

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the ultimate comfort food fusion with this Macaroni and Cheese Pizza! Creamy macaroni and cheese meets the crispy crust of a pizza for a deliciously satisfying meal.

Ingredients: 1 pizza dough. 1 cup macaroni noodles, cooked. 1 cup cheddar cheese, shredded. 1/2 cup mozzarella cheese, shredded. 1/4 cup Parmesan cheese, grated. 1/4 cup milk. 2 tablespoons butter. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon paprika. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon red pepper flakes optional. 1/4 cup marinara sauce. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a lightly floured surface to your desired thickness. In a saucepan, melt the butter over medium heat. Add the cooked macaroni noodles and stir to coat. Stir in the milk, cheddar cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, garlic powder, onion powder, paprika, dried oregano, dried basil, and red pepper flakes if desired. Continue to cook and stir until the cheese is melted and the mixture is creamy. Spread marinara sauce evenly over the pizza dough. Spread the macaroni and cheese mixture over the marinara sauce. Bake in the preheated oven for about 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a minute. Garnish with fresh basil leaves, slice, and serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the delightful flavors of Meyer lemon and creamy ricotta with these light and fluffy crepes. Topped with candied almonds for a sweet crunch, they make a perfect breakfast or brunch treat.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 cup whole milk. 2 tablespoons unsalted butter, melted. 1 tablespoon sugar. 1/2 teaspoon salt. Zest of 2 Meyer lemons. 1 cup ricotta cheese. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup sliced almonds. 1/4 cup granulated sugar. 1/4 cup water. Meyer lemon wedges for garnish. Fresh mint leaves for garnish.

Instructions: The flour, eggs, milk, melted butter, sugar, salt, and Meyer lemon zest should all be mixed together in a blender. Use a blender to make the batter smooth. Take some time to rest. Add the powdered sugar, vanilla extract, and ricotta cheese to a small bowl. Mix them together. Put away. Place the sliced almonds, granulated sugar, and water in a saucepan. Stir the almonds often while cooking over medium heat until the sugar turns into caramel and covers them. Take the almonds off the heat and spread them out on parchment paper to cool. Put a nonstick skillet over medium-high heat and use cooking spray or butter to lightly coat it. Add 1/4 cup of the crepe batter to the hot pan and swirl it around to make it spread out evenly. For about two minutes, or until the edges begin to come away, cook. To make the other side, flip the crepe over and cook for another one to two minutes, until it's just barely golden. Do it again with the rest of the batter. Put a small amount of the ricotta mixture on each crepe, then fold them in half and then again to make a triangle. Sprinkle powdered sugar and candied almonds on top of the crepes. Add Meyer lemon wedges and fresh mint leaves for decoration. Have your Meyer Lemon Ricotta Crepes right away and enjoy them!

Prep Time: 30 minutes

Cook Time: 20 minutes

The blueberries, orange zest, and sweetness of the agave syrup in these cupcakes go well together, and the crushed pistachios on top make them extra satisfying. Great for brunch or any other sweet event!

Ingredients: 1 cup all-purpose flour. 1/2 cup almond flour. 1/2 cup blueberries. 1/4 cup agave syrup. 1/4 cup orange juice. 1/4 cup unsalted butter, softened. 1/4 cup plain yogurt. 1 egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup crushed pistachios. 1 tsp orange zest. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. In another bowl, whisk together the softened butter and agave syrup until well combined. Add the egg and continue to whisk until the mixture is creamy and smooth. Stir in the plain yogurt, orange juice, orange zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms. Gently fold in the blueberries and crushed pistachios. Divide the batter evenly among the cupcake liners in the muffin tin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally drizzle some agave syrup on top and sprinkle extra crushed pistachios for garnish. Enjoy your delightful Blueberry Orange Brunch Cake Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Upgrade your sandwich game by ditching the traditional hamburger bun for skillet-cooked crescent rolls. This recipe combines crispy bacon, creamy avocado, juicy tomato, and melted cheddar cheese for a delightful flavor explosion.

Ingredients: 1 can refrigerated crescent roll dough. 4 slices cooked bacon. 4 slices cheddar cheese. 1 avocado, sliced. 1 tomato, sliced. 1/4 cup shredded lettuce. Mayonnaise or preferred sandwich spread. Salt and pepper to taste.

Instructions: Heat a skillet over medium heat. Separate crescent roll dough into triangles. Place a slice of cheese on each triangle, followed by bacon, avocado, tomato, and lettuce. Season with salt and pepper. Fold the corners of each triangle toward the center, creating a pocket around the fillings. Place the filled crescents in the skillet and cook for 2-3 minutes on each side, until golden brown and cooked through. Serve hot with mayonnaise or preferred sandwich spread.

Prep Time: 15 minutes

Cook Time: 10 minutes

Iced Bulletproof Coffee is a healthy drink that is good for people on the keto diet and low carb diet. It gives you energy and healthy fats. It's great for hot days or to wake you up in the morning while you're still in ketosis.

Ingredients: 1 cup brewed coffee. 2 tablespoons unsalted grass-fed butter. 1 tablespoon coconut oil or MCT oil. 1 teaspoon erythritol or stevia optional, for sweetness. 1/4 teaspoon vanilla extract optional. Ice cubes.

Instructions: Put your favorite coffee on ice and wait for it to cool down. Coffee that has been brewed, unsalted grass-fed butter, coconut oil or MCT oil, erythritol or stevia if using, and vanilla extract if using should all be put into a blender. For about 20 to 30 seconds, blend on high until the mixture is foamy and well mixed. Boil water and put ice cubes in a glass. Then, pour the coffee mixture over the ice. Mix your Iced Bulletproof Coffee well, then enjoy it! You can change the taste and sweetness to your liking by adding more or less vanilla extract, erythritol, or stevia.

Prep Time: 5 minutes

Cook Time: 0 minutes

The Best Chicken and Dumplings recipe has tender chicken, hearty vegetables, and fluffy dumplings all in a broth that tastes great.

Ingredients: 1 whole chicken, cut into pieces. 2 cups all-purpose flour. 2 teaspoons baking powder. 1 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 cup milk. 4 cups chicken broth. 2 cups water. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: In a large bowl, mix together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a dough forms. Roll out dough on a floured surface and cut into dumplings. In a large pot, combine chicken broth, water, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper. Add chicken pieces to the pot and bring to a boil. Reduce heat and simmer for 30 minutes or until chicken is cooked through. Drop dumplings into the pot and simmer for an additional 15-20 minutes, until dumplings are cooked through and tender. Discard bay leaf and serve hot.

Prep Time: 20 minutes

Cook Time: 50 minutes