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With a spicy kimchi slaw twist, you can enjoy the bold and savory flavors of Korean BBQ in a burger. This burger has a lot of different tastes. It has juicy beef patties glazed with Korean BBQ sauce, gooey provolone cheese, and crunchy kimchi slaw.

Ingredients: 1 lb ground beef. 1/4 cup Korean BBQ sauce. 4 burger buns. 1 cup kimchi, chopped. 1/2 cup mayonnaise. 2 tablespoons gochujang Korean red pepper paste. 1 cup shredded lettuce. 1/2 cup sliced cucumber. 4 slices of provolone cheese. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a bowl, mix the ground beef with Korean BBQ sauce, salt, and pepper. Form the beef mixture into 4 burger patties. Grill the burger patties for about 4-5 minutes per side for medium-rare, or until your preferred level of doneness. During the last minute of cooking, add a slice of provolone cheese to each patty and close the grill lid to melt the cheese. While the burgers are cooking, prepare the kimchi slaw. In a separate bowl, combine the chopped kimchi, mayonnaise, and gochujang. Mix well to make the slaw dressing. In another bowl, toss the shredded lettuce and sliced cucumber together. Once the burgers are done, remove them from the grill and let them rest for a few minutes. To assemble the burgers, spread a generous amount of the kimchi slaw dressing on the bottom half of each burger bun. Place a burger patty with melted cheese on top of the slaw dressing. Add a portion of the lettuce and cucumber mixture on top of the patty. Finish by placing the top half of the bun on top of the veggies. Serve your Korean BBQ Burger with Kimchi Slaw immediately and enjoy!

The flavor of red velvet cake and the crunch of popcorn come together in this delectable treat known as red velvet tuxedo popcorn, which is finished with white and semi-sweet chocolate and a touch of cream cheese.

Ingredients: 12 cups popped popcorn. 1 cup white chocolate chips. 1 tablespoon vegetable oil. 1/2 cup red velvet cake mix. 1/4 cup powdered sugar. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1/4 cup cream cheese, softened.

Instructions: Popped popcorn should be spread out onto a sizable parchment paper-lined baking sheet. Melt the white chocolate chips and vegetable oil in a bowl that is safe to use in the microwave for 30 seconds at a time, or until smooth. Mix the red velvet cake mix, powdered sugar, cocoa powder, and salt in a separate bowl. Pour melted white chocolate over popcorn and mix to ensure even coating. After evenly coating the popcorn, sprinkle the red velvet cake mix mixture over it and toss again. Semi-sweet chocolate chips should be melted in 30-second bursts in a different microwave-safe bowl until they are smooth. Pour chocolate that has melted over the popcorn. Let the popcorn cool for approximately 20 minutes or until the chocolate solidifies at room temperature. Cream cheese that has softened should be smoothed out in a small bowl. Over the popcorn, drizzle. Before serving, let the popcorn set completely. Have fun!

Upgrade your BBQ experience with these delicious Traeger-grilled Cheddar Bay Biscuits, featuring a perfect blend of sharp cheddar, garlic, and Old Bay seasoning. A mouthwatering wood-pellet side dish that adds a savory kick to any barbecue feast.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1 teaspoon sugar. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 cup sharp cheddar cheese, shredded. 3/4 cup buttermilk. 2 tablespoons fresh parsley, chopped. 1/4 cup melted butter. 1/2 teaspoon Old Bay seasoning.

Instructions: Use any wood pellets you want to heat up your Traeger grill to 400F 205C. Mix the flour, baking powder, sugar, garlic powder, and salt in a large bowl with a whisk. Add the cold, cubed butter to the pile of dry goods. You can mix the ingredients together with your fingers or a pastry cutter until the mixture looks like big crumbs. Add the chopped parsley, buttermilk, and shredded cheddar cheese and mix just until everything is combined. Do not mix too much. Put spoonfuls of the dough on a baking sheet or cast-iron skillet that has been lined with parchment paper. Put the pan or baking sheet on the Traeger grill that has been heated up. Bake for 15 to 18 minutes, or until the biscuits are golden brown and fully cooked. Melt some butter and mix it with Old Bay seasoning in a small bowl while the biscuits are cooking on the grill. Mix the Old Bay butter and water together and brush it on top of the biscuits while they are still warm. Have fun with the Traeger Grilled Cheddar Bay Biscuits while they are still warm.

These mini pumpkin pie slice cookies look like cute little pumpkins and are a delicious treat. They're ideal for fall gatherings, Halloween parties, or simply as a sweet snack!

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup milk. Orange, green, and yellow food coloring.

Instructions: In a bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Divide the dough into three equal parts. Add orange food coloring to one part, green to another, and yellow to the third part. Mix each until the desired color is achieved. Wrap each colored dough in plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each colored dough and press them together to form a pumpkin shape. Use a knife to create the lines of the pumpkin. Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are slightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these adorable mini pumpkin pie slice cookies!

Make your own creamy and delicious almond milk at home with just a few simple ingredients. This vegan alternative to dairy milk is perfect for drinking, pouring over cereal, or using in your favorite recipes.

Ingredients: 1 cup almonds. 4 cups filtered water. 2-3 dates optional, for sweetness. 1 teaspoon vanilla extract optional.

Instructions: Almonds should be soaked in water for at least 8 hours or overnight. Clear the almonds of the water and wash them. Soak almonds in water, add filtered water, dates, and vanilla extract if using to a blender. For one to two minutes, blend on high speed until the mixture is smooth and creamy. Use a nut milk bag or cheesecloth to strain the mixture into a bowl. Squeeze out as much liquid as you can. Put the almond milk in a clean bottle or jar and put it in the fridge. Before you use, shake it well. Within 3 to 4 days, enjoy.

A healthier twist on the classic quiche recipe with the goodness of mushrooms and Gouda cheese. Cooked to perfection in an air fryer for a crispy crust and creamy filling.

Ingredients: 1 pre-made pie crust. 200g fresh mushrooms, sliced. 1 small onion, finely chopped. 3 eggs. 1 cup milk. 1 cup shredded Gouda cheese. Salt and pepper to taste. 1/2 tsp dried thyme. 1/2 tsp garlic powder. Cooking spray.

Instructions: Preheat your air fryer to 350F 175C. In a skillet, saut the mushrooms and onions until they are tender and most of the moisture has evaporated. Season with salt, pepper, dried thyme, and garlic powder. Set aside to cool. In a mixing bowl, whisk together the eggs and milk until well combined. Place the pre-made pie crust into the air fryer basket, trimming any excess if necessary. Spread the mushroom and onion mixture evenly over the pie crust. Pour the egg and milk mixture over the mushrooms and onions. Sprinkle the shredded Gouda cheese on top. Air fry the quiche at 350F 175C for 20-25 minutes or until the filling is set and the crust is golden brown. Carefully remove the quiche from the air fryer and let it cool for a few minutes before slicing and serving. Enjoy your delicious and healthy Champignon Quiche!

This single-serving crustless egg muffin recipe is perfect for a quick and satisfying keto breakfast. Packed with protein and veggies, it's a delicious way to start your day.

Ingredients: 1 large egg. 1 tablespoon heavy cream. 1 tablespoon shredded cheese. 1 tablespoon diced bell pepper. 1 tablespoon diced onion. Salt and pepper to taste. Cooking spray or butter for greasing.

Instructions: Turn on your oven and heat it up to 375F 190C. Whisk the egg and heavy cream together in a small bowl. Add salt, pepper, diced bell pepper, and diced onion, and mix them in. Use cooking spray or butter to grease a muffin tin or ramekin. Put the egg mix into the muffin tin or ramekin that has been prepared. After the oven is hot, bake for 12 to 15 minutes, or until the egg is set and the top is just barely golden. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your one-serving egg muffin without a crust!

These delightful lemon blueberry cupcakes are bursting with fresh flavors and are sure to brighten up any occasion. Light, fluffy, and vegan-friendly!

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan butter, softened. 3/4 cup granulated sugar. 1/2 cup unsweetened applesauce. 1/4 cup almond milk. 2 tbsp lemon juice. 1 tbsp lemon zest. 1 cup fresh blueberries.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream vegan butter and sugar until light and fluffy. Add applesauce, almond milk, lemon juice, and lemon zest to the creamed mixture, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in blueberries. Fill cupcake liners two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before serving.

A delightful twist on the classic Oysters Rockafeller, these smoked oysters boast a rich and smoky flavor that elevates the dish to a new level. Perfect for seafood lovers and those who enjoy the distinctive taste of smoked delicacies.

Ingredients: 24 fresh oysters, shucked. 1 cup fresh spinach, chopped. 1/2 cup Pernod or anise-flavored liqueur. 1/2 cup breadcrumbs. 1/4 cup fresh parsley, minced. 4 cloves garlic, minced. 1/4 cup Parmesan cheese, grated. 1/4 cup unsalted butter, melted. Salt and pepper to taste. Wood chips for smoking.

Instructions: Set the smoker's temperature to 225F 107C. Add the chopped spinach to a skillet and cook until it wilts. Eliminate extra liquid. Combine the parsley, garlic, Parmesan, melted butter, spinach, Pernod, breadcrumbs, salt, and pepper in a bowl. Top each shucked oyster with a spoonful of mixture. Place stuffed oysters in a smoker rack arrangement. To add a hint of smoke, add wood chips to the smoker box. Oysters should be smoked at 225F 107C for 20 to 25 minutes, or until the oysters are cooked and the edges turn golden. Enjoy your Smoked Oysters Rockafeller while it's still hot!