Divayth Isnt Amused

The classic flavors of s'mores are combined with the delight of sandwich cookies dipped in chocolate in these S'more Sandwich Cookies. A delicious treat for get-togethers, parties, or any sweet craving!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup graham cracker crumbs. 1 cup mini chocolate chips. 1 cup mini marshmallows. 8 ounces semi-sweet chocolate, chopped. 1 tablespoon vegetable oil.

Instructions: Warm the oven up to 350F 175C and put parchment paper on two baking sheets. Mix the butter, brown sugar, granulated sugar, and vanilla extract in a large bowl until the mixture is light and fluffy. One egg at a time, beat in until everything is well mixed. Mix the 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. Add the chocolate chips, marshmallows, and graham cracker crumbs and mix them in well. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheets that have been prepared. Put the cookies in the oven for 10 to 12 minutes, or until the edges are golden brown. Take them out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool all the way down. In a bowl that can go in the microwave, melt the chopped semisweet chocolate for 20 seconds at a time, stirring after each time, until the chocolate is smooth and melted. Add the vegetable oil and mix it in to make a glossy, smooth chocolate dip. Let any extra chocolate drip off as you dip half of each cookie into the melted chocolate. Put the cookies that have been dipped on a tray that has been lined with parchment paper. Before the chocolate sets, add more graham cracker crumbs and mini marshmallows to the top of each cookie that has been dipped in chocolate. You can put the chocolate in the fridge or at room temperature to set. The cookies are ready to eat once the chocolate has set.

Prep Time: 25 minutes

Cook Time: 12 minutes

This vibrant salad features spiralized sweet potato noodles tossed with a zesty sriracha lime peanut sauce. It's a delightful combination of sweet, spicy, and tangy flavors, complemented by crunchy peanuts and fresh vegetables.

Ingredients: 2 medium sweet potatoes, spiralized into noodles. 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon lime juice. 1 tablespoon sriracha sauce. 2 cloves garlic, minced. 1 tablespoon maple syrup. 1/4 cup water. 1 red bell pepper, thinly sliced. 1 cup shredded cabbage. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts.

Instructions: In a small bowl, whisk together peanut butter, soy sauce, lime juice, sriracha sauce, minced garlic, maple syrup, and water to make the sauce. In a large mixing bowl, combine sweet potato noodles, red bell pepper slices, shredded cabbage, and chopped cilantro. Pour the sauce over the noodle mixture and toss until well coated. Top with chopped peanuts before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty treat, these Raspberry Crumb Muffins have a buttery crumb topping and are filled with sweet raspberries. This is a great snack or breakfast food!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1 large egg. 1 tsp vanilla extract. 1 1/2 cups fresh raspberries. For the Crumb Topping:. 1/4 cup granulated sugar. 1/4 cup all-purpose flour. 2 tbsp unsalted butter, melted.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Whisk the flour, sugar, baking powder, and salt together in a bowl. Add the milk, egg, and vanilla extract to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. The fresh raspberries should be added slowly. Put the sugar, flour, and melted butter in a small bowl and mix them together until the mixture is crumbly. To make muffins, put about two thirds of the batter into each cup. Cover all of the muffin batter in each cup with the crumb topping. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Enjoy your Raspberry Crumb Muffins that you made yourself!

Prep Time: 15 minutes

Cook Time: 18 minutes

Savor the smooth and velvety goodness of homemade chocolate chip and brown sugar bourbon ice cream, enhanced with a touch of cocoa. Ideal for sating your summertime sweet tooth!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup brown sugar. 1/4 cup bourbon. 1/4 cup cocoa powder. 4 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: Heat the heavy cream and whole milk in a saucepan over medium heat. Bring to a boil, but only until it starts to steam. Take off the heat. Beat the egg yolks, cocoa powder, and brown sugar together thoroughly in a different bowl. To temper the eggs, slowly pour the heated cream mixture into the egg yolk mixture while whisking continuously. Transfer the mixture back to the saucepan and cook, stirring constantly, over low heat until it thickens enough to coat the spoon's back. Usually, this takes five to seven minutes. Take off the heat and mix in the vanilla extract and bourbon. When the mixture reaches room temperature, cover it and place it in the refrigerator to chill for at least four hours or overnight. Following the manufacturer's instructions, churn the mixture in an ice cream maker after it has cooled. Stir in the chocolate chips just before the ice cream finishes churning. Once the ice cream has reached the consistency you want, transfer it to an airtight container and freeze it for at least two hours. Enjoy your Brown Sugar Bourbon Ice Cream after serving it!

Prep Time: 20 minutes

Cook Time: 15 minutes

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Ingredients: 6 medium potatoes, peeled and thinly sliced. 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup sliced black olives. 1/4 cup diced tomatoes.

Instructions: Warm the oven up to 190C 375F. In a skillet over medium-low heat, brown ground beef. Then, drain off any extra fat. Follow the directions on the packet to add taco seasoning to the beef. In the bottom of a 9x13-inch baking dish that has been greased, put half of the sliced potatoes. Place the beef that has been seasoned on top of the potatoes. Put half of the cheese shreds on top of the beef. Put the rest of the potatoes on top of the cheese. Cover the layer of potatoes with salsa. Place the dish in the oven and bake for 45 minutes! Take off the foil and top the casserole with the rest of the cheese. Put the dish back in the oven and bake it without the lid on for another 10 to 15 minutes, or until the cheese melts and starts to bubble. Take it out of the oven and let it cool down a bit. When ready to serve, add sour cream, black olives, chopped green onions, and diced tomatoes on top.

Prep Time: 20 minutes

Cook Time: 60 minutes

Indulge in the deliciousness of a Double 50/50 Burger, featuring a blend of ground beef chuck and ground pork belly for a juicy and flavorful patty. Topped with classic fixings and a special sauce, it's a burger lover's dream!

Ingredients: 2 lbs ground beef chuck. 2 lbs ground pork belly. Salt and pepper to taste. 4 hamburger buns. 8 slices of American cheese. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon yellow mustard. 1 cup shredded lettuce. 1 tomato, sliced. 1/2 red onion, thinly sliced. Pickles for garnish.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef chuck and ground pork belly into 8 equal portions, forming them into patties. Season each patty with salt and pepper. Place the patties on the grill and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. During the last minute of cooking, add 2 slices of American cheese on top of each patty and close the grill lid to melt the cheese. While the patties are cooking, split the hamburger buns and toast them on the grill until they are lightly browned. In a small bowl, mix together mayonnaise, ketchup, and yellow mustard to create a sauce. Assemble the burgers: Spread the sauce on the bottom half of each bun, add a patty with melted cheese, top with shredded lettuce, sliced tomato, and red onion slices. Add pickles for garnish if desired. Place the top half of the bun on top, and your Double 50/50 Burgers are ready to serve!

Prep Time: 20 minutes

Cook Time: 10 minutes

These vegan cauliflower bites are so yummy and surprisingly cheesy without any fake cheese! They make for a delightful snack or appetizer that's sure to please everyone, vegan or not.

Ingredients: 1 medium cauliflower head, cut into florets. 1 cup chickpea flour. 1/2 cup nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon turmeric powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup water. Cooking spray or oil for greasing.

Instructions: First, heat the oven to 400F 200C. Then, use cooking spray or oil to coat a baking sheet. Add the nutritional yeast, garlic powder, onion powder, paprika, turmeric powder, salt, pepper, and water to a large bowl. Use a whisk to mix the ingredients together until the dough is smooth. Coat the cauliflower florets evenly with the batter, then put them on the baking sheet that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until the cauliflower is soft and the topping is golden and crispy. As a tasty vegan snack or starter, serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

These golden fudgesicles don't have any dairy in them. They are rich and creamy, with a hint of warm spices and a golden color from the turmeric.

Ingredients: 1 can 13.5 oz full-fat coconut milk. 1/3 cup maple syrup. 1/4 cup unsweetened cocoa powder. 1 tsp ground turmeric. 1/2 tsp ground cinnamon. Pinch of salt. 1 tsp vanilla extract.

Instructions: In a blender, combine all ingredients and blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours, or until solid. To unmold, run the molds under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 240 minutes

You can enjoy all the flavors of a warm turkey pot pie in a soup. This recipe for a slow cooker meal is simple to make and great for a cozy meal.

Ingredients: 1 lb cooked turkey breast, shredded. 4 cups reduced-sodium chicken broth. 2 cups water. 1 cup chopped onion. 1 cup sliced carrots. 1 cup sliced celery. 2 garlic cloves, minced. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup frozen peas. 1/2 cup corn kernels. 1/4 cup all-purpose flour. 1/2 cup skim milk. 1/4 cup chopped fresh parsley.

Instructions: In a slow cooker, combine turkey, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours or until vegetables are tender. In a small bowl, whisk together flour and milk until smooth. Stir flour mixture into slow cooker. Add peas and corn. Cover and cook on high for an additional 30 minutes or until soup thickens slightly. Stir in parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

The Chicken Tetrazzini Casserole Bowl is a tasty and comforting dish that is great for a cozy family dinner. It has soft chicken, spaghetti that is just al dente, mushroom sauce that is creamy, and a crunchy breadcrumb topping.

Ingredients: 2 cups cooked chicken, shredded. 8 oz spaghetti, cooked and drained. 1 can condensed cream of mushroom soup. 1 cup sour cream. 1 cup grated Parmesan cheese. 1/2 cup chicken broth. 1/2 cup sliced mushrooms. 1/4 cup chopped onion. 1/4 cup chopped red bell pepper. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried parsley. 1/4 teaspoon paprika. 1/4 cup bread crumbs. 2 tablespoons butter, melted.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together cooked chicken, cooked spaghetti, cream of mushroom soup, sour cream, Parmesan cheese, chicken broth, mushrooms, onion, red bell pepper, garlic, salt, black pepper, thyme, parsley, and paprika. Transfer the mixture into a greased casserole bowl. In a small bowl, combine bread crumbs and melted butter. Sprinkle the bread crumb mixture over the top of the casserole. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the ultimate lobster roll featuring succulent chunks of lobster meat mixed with creamy mayonnaise, zesty lemon juice, and fresh chives, all nestled within buttery toasted split-top hot dog buns. It's a delicious taste of coastal luxury!

Ingredients: 1 1/2 lbs cooked lobster meat, chopped. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 tablespoon chopped fresh chives. Salt and pepper to taste. 4 split-top hot dog buns. 2 tablespoons unsalted butter, melted. 1 tablespoon chopped fresh parsley.

Instructions: Chopped lobster meat, mayonnaise, lemon juice, chives, salt, and pepper should all be mixed together well in a large bowl. Butter should be spread on the inside of each split-top hot dog bun. In a pan over medium-low heat, toast the buns for about two to three minutes on each side, until they are golden brown. Put some lobster mixture in the middle of each toasted bun. Add chopped parsley as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

A delicious and keto-friendly recipe featuring Oopsie Panini as the bread substitute and roasted vegetables as the filling. Perfect for a low-carb lunch or dinner option.

Ingredients: 4 large eggs. 4 oz cream cheese, softened. 1/4 tsp cream of tartar. 1/2 cup shredded mozzarella cheese. 1 medium zucchini, sliced. 1 medium bell pepper, sliced. 1/2 red onion, sliced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 tsp garlic powder. 1/4 tsp dried oregano. 1/4 tsp dried thyme.

Instructions: Turn on the oven and heat it up to 400F 200C. Put parchment paper on a baking sheet and spread the sliced vegetables out on it. Put olive oil on the vegetables and season them with oregano, thyme, salt, pepper, and garlic powder. Add toss to cover evenly. After the oven is hot, roast the vegetables for 20 to 25 minutes, or until they are soft and slightly caramelized. You can make the Oopsie Panini batter while the vegetables are roasting. Take the egg whites away from the egg yolks. Beat the egg whites and cream of tartar together in a bowl until stiff peaks form. Put the egg yolks and softened cream cheese in a different bowl and mix them together until the mixture is smooth. Carefully mix the egg yolks with the beaten egg whites. Add the shreds of mozzarella cheese and mix them in. Place 8 equal-sized rounds of batter on a baking sheet lined with parchment paper. Take the Oopsie Panini rounds out of the oven and bake them for 15 to 20 minutes, or until they are golden brown and set. Let the Oopsie Panini rounds cool down a bit before putting the sandwiches together. Put some roasted vegetables between two Oopsie Panini rounds to make the sandwich. Possible: In a panini press or skillet, grill the Panini until it's hot all the way through and the outside is golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

You can't stop tasting these Crispy Southwest Chicken Wraps. They are a filling meal. With southwestern spices, the crispy chicken comes with fresh vegetables, cheese, and creamy sauces. It's all wrapped up in a soft tortilla.

Ingredients: 2 boneless, skinless chicken breasts, pounded thin. 1/2 cup all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/4 cup vegetable oil. 4 large flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup salsa.

Instructions: In a shallow dish, mix together flour, salt, pepper, chili powder, cumin, and garlic powder. Coat each chicken breast in the flour mixture, shaking off any excess. In a large skillet, heat vegetable oil over medium-high heat. Add chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and let it rest for a few minutes before slicing it thinly. To assemble the wraps, lay out the tortillas and divide the shredded lettuce, diced tomatoes, shredded cheddar cheese, chopped cilantro, and sliced chicken among them. Top each wrap with sour cream and salsa. Fold in the sides of the tortillas, then roll them up tightly into wraps. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Creamy, tangy, and refreshing, these Avocado Lime Margaritas are a unique twist on the classic cocktail. The avocado adds a creamy texture and healthy fats, while the lime juice and tequila give it that classic margarita flavor.

Ingredients: 2 ripe avocados. 1/2 cup fresh lime juice. 1/2 cup agave nectar. 1/4 cup tequila. 2 cups ice cubes. lime slices, for garnish.

Instructions: Use a blender to blend everything together until it's smooth. Put it in glasses and top them off with lime slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

This recipe for Chicken Chow Mein has the best mix of flavors and textures, making it the best you'll ever taste. It has just the right amount of soft chicken, crunchy vegetables, savory sauce, and tasty chow mein noodles.

Ingredients: 300g chicken breast, thinly sliced. 200g chow mein noodles. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 onion, thinly sliced. 1 carrot, julienned. 1 bell pepper, thinly sliced. 2 cups cabbage, shredded. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Cook chow mein noodles according to package instructions. Drain and set aside. In a small bowl, mix soy sauce, oyster sauce, and sesame oil. Set aside. Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and sliced onion, cook until fragrant. Add sliced chicken breast, cook until no longer pink. Stir in julienned carrot, sliced bell pepper, and shredded cabbage. Cook for 3-4 minutes. Add cooked noodles to the pan, pour the sauce over the mixture. Toss well to combine. Cook for an additional 2-3 minutes, until everything is heated through. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan muffins are a great choice for breakfast or a snack because they are made with whole wheat, ripe bananas, and coconut. It's simple to make them, and they taste great and are naturally sweet.

Ingredients: 1 cup whole wheat flour. 1/2 cup coconut flour. 1/2 cup shredded coconut. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 3 ripe bananas, mashed. 1/2 cup coconut milk or any non-dairy milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Blend the coconut flour, shredded coconut, baking powder, baking soda, and salt together in a large bowl. Fry the bananas until they are soft. Then put them in a different bowl and mix in the coconut milk, maple syrup, melted coconut oil, and vanilla extract. Mix everything together well. Add the wet mixture to the dry mixture and mix it in just a little. A few lumps are fine; don't mix it too much. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. As a tasty and healthy treat, eat your Wholewheat Banana Coconut Muffins Vegan.

Prep Time: 15 minutes

Cook Time: 20 minutes

Hawaiian Shrimp Kabobs are a tasty Caribbean take on regular kabobs. When you eat juicy shrimp, sweet pineapple, and savory vegetables that have been marinated in a tasty sauce, it will make you feel like you're in Hawaii.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup pineapple chunks. 1 red bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/4 cup soy sauce. 1/4 cup pineapple juice. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 1/2 teaspoon black pepper. Wooden skewers, soaked in water.

Instructions: Blend soy sauce, pineapple juice, brown sugar, ginger, garlic, and black pepper in a bowl until smooth. Put shrimp, pineapple chunks, red bell pepper, and red onion on skewers that have been soaked in water. Fill a small dish with water and pour the marinade over the skewers. Turn to cover all sides. Put it in the fridge for at least 30 minutes with the lid on. Set your grill to medium-high heat and oil the grate a little. Grill the kabobs for three to four minutes on each side, or until the vegetables are soft and the shrimp turn pink. Baste them with the marinade every so often. Hawaii Shrimp Kabobs are best when served hot.

Prep Time: 15 minutes

Cook Time: 10 minutes