Dormouxe

This pumpkin bread made in a slow cooker is moist, tastes great, and is very simple to make. These pumpkin treats are great for fall parties or any time you want a tasty treat!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon salt. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 cup pumpkin puree. 1/2 cup vegetable oil. 2 eggs. 1 cup granulated sugar. 1/2 cup chopped walnuts or pecans optional.

Instructions: In a large mixing bowl, combine flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger. In another bowl, mix pumpkin puree, vegetable oil, eggs, and sugar until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in chopped nuts if using. Grease the inside of your slow cooker with cooking spray or oil. Pour the batter into the slow cooker, spreading evenly. Cover and cook on high for 2 to 3 hours, or until a toothpick inserted into the center comes out clean. Once done, turn off the slow cooker and let the pumpkin bread cool in the pot for 10-15 minutes before carefully removing and transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 180 minutes

Enjoy a delicious sandwich of soft cookies topped with creamy peanut butter and rich vegan dulce de leche. You can satisfy your sweet tooth with these vegan treats that don't contain any animal products.

Ingredients: 1 cup creamy peanut butter. 1 cup vegan dulce de leche. 1 cup all-purpose flour. 1/2 cup brown sugar. 1/4 cup vegan butter, softened. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, brown sugar, softened vegan butter, and vanilla extract. Mix until smooth and well combined. Sift in the flour, baking powder, and salt. Mix until a dough forms. Take about a tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet and repeat with the remaining dough, leaving some space between each cookie. Use a fork to flatten each cookie slightly, creating a crisscross pattern. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool completely on the baking sheet. Once cooled, spread a generous amount of vegan dulce de leche on the bottom side of one cookie and sandwich it with another cookie, bottom sides together. Repeat with the remaining cookies and dulce de leche. Serve and enjoy these delightful vegan peanut butter dulce de leche sandwich cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

A classic Caesar salad recipe that captures the flavors of your favorite restaurant. Crisp Romaine lettuce, crunchy croutons, and creamy Caesar dressing come together for a delightful salad.

Ingredients: 2 heads of Romaine lettuce, chopped. 1 cup croutons. 1/2 cup grated Parmesan cheese. 1/4 cup Caesar salad dressing. 1 lemon, juiced. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Put the croutons and chopped Romaine lettuce in a large salad bowl. Lemon juice, minced garlic, salt, and pepper should all be mixed together in a small bowl with a whisk. Pour the dressing over the salad and toss it around to cover it all. Grate some Parmesan cheese on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The Classic Cheeseburger has always been a hit. On top of melted cheddar cheese and traditional toppings are juicy beef patties that are smashed between two toasted buns.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 slices of cheddar cheese. 4 hamburger buns. Lettuce leaves. Tomato slices. Onion slices. Ketchup. Mustard. Pickles.

Instructions: Warm the grill up to a medium-high level. Make 4 patties out of the ground beef that are all the same size. Add salt and pepper to each patty. Put the patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. One minute before they're done, put a slice of cheddar cheese on top of each patty and close the grill lid. This will melt the cheese. On the grill, toast the hamburger buns until they are just barely golden. Place slices of lettuce, tomato, and onion on the bottom bun of each burger, then add the cheesy patty on top. To make it your own, add ketchup, mustard, and pickles. Put the other half of the bun on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty and filling keto-friendly salad with softly shred chicken, crisp mixed greens, and a tangy BBQ dressing that doesn't have any added sugar.

Ingredients: 2 cups cooked chicken breast, shredded. 4 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup sugar-free BBQ sauce. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: Take a small bowl and mix the BBQ sauce, olive oil, and apple cider vinegar with a whisk. Shred the chicken and put it in a large bowl. Add the mixed greens, cherry tomatoes, and red onion. Pour the dressing over the salad and toss it around until it's well covered. Add pepper and salt to taste. Serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Make the best Ooni pizza dough from scratch and enjoy authentic, crispy, and delicious pizzas in your Ooni pizza oven. This dough recipe is perfect for creating the foundation of your favorite pizza creations.

Ingredients: 500g all-purpose flour. 10g salt. 7g active dry yeast. 325ml warm water. 15ml olive oil. 1 tsp sugar.

Instructions: Warm water and sugar should be mixed in a bowl. Add the yeast and let it sit for 5 minutes until it starts to foam. Put the flour and salt in a different bowl. Mix the yeast and water together, then add the olive oil and mix everything together. Mix until you get a dough. Then, knead it for 5 to 7 minutes until it's smooth and stretchy. To make the dough double in size, put it in a bowl that has been greased and cover it with a damp cloth. Let it rise for one to two hours. With a pizza stone inside, heat your Ooni pizza oven to 500F 260C. Cut the dough into four equal pieces and roll each one out into a thick circle. On a floured surface, stretch the dough thinly to the size pizza you want. Place the stretched dough on a floured or semolina-dusted pizza peel. Add the things you like on your pizza. Place the pizza on the Ooni oven's hot pizza stone. While cooking, make sure the crust is golden brown and the toppings are done. Now take the pizza out of the oven and let it cool for one minute. Then cut it into pieces. Have fun with your homemade Ooni pizza!

Prep Time: 120 minutes

Cook Time: 3 minutes

Garlic, paprika, and honey are mixed into juicy chicken breasts to make them taste great. This dish is quick and easy to make, and it's great for dinner.

Ingredients: 4 chicken breasts. 6 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon soy sauce. 2 tablespoons honey. 1 tablespoon lemon juice. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix minced garlic, olive oil, paprika, salt, pepper, soy sauce, honey, and lemon juice. Place chicken breasts in a baking dish. Pour the garlic mixture over the chicken, making sure each breast is evenly coated. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in these decadent vegan chocolate caramel slices, perfect for satisfying your sweet cravings without any animal products. Creamy almond butter and sweet Medjool dates create a luscious caramel layer, topped with rich dairy-free dark chocolate for a delightful treat.

Ingredients: 1 cup Medjool dates, pitted. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp sea salt. 1 cup dairy-free dark chocolate chips. 1 tbsp coconut oil.

Instructions: In a food processor, blend the pitted dates, almond butter, maple syrup, melted coconut oil, vanilla extract, and sea salt until a sticky caramel-like mixture forms. Line a square baking dish with parchment paper and press the caramel mixture evenly into the bottom of the dish. Place the dish in the freezer for 30 minutes to set. In a microwave-safe bowl, melt the dairy-free dark chocolate chips with 1 tablespoon of coconut oil in 30-second intervals, stirring in between until smooth. Pour the melted chocolate evenly over the caramel layer in the baking dish. Return the dish to the freezer for another 30 minutes to allow the chocolate to set. Once set, remove from the freezer and slice into squares or bars. Store the vegan chocolate caramel slices in an airtight container in the refrigerator until ready to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

For a tasty take on the traditional Caprese salad, try these skewers with roasted cherry tomatoes, creamy mozzarella, and fresh basil. It's great for a party or as an appetizer.

Ingredients: 12 cherry tomatoes. 12 fresh mozzarella balls. 12 fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste. Balsamic glaze for drizzling.

Instructions: Start by heating the oven to 400F 200C. On each skewer, put a cherry tomato, a mozzarella ball, and a basil leaf. Sprinkle olive oil over the skewers and put them on a baking sheet. Add pepper and salt. Put the dish in an oven that has already been heated for 10 to 12 minutes, or until the cheese starts to melt and the tomatoes begin to burst. Take them out of the oven and let them cool down a bit. Add the balsamic glaze right before serving. Have fun with your roasted tomato caprese skewers!

Prep Time: 15 minutes

Cook Time: 10-12

These Really Good Soft and Chewy Granola Cookies are a delightful treat, combining the wholesome goodness of oats and nuts with the indulgence of chocolate chips. Perfect for satisfying your sweet tooth and providing an energy boost!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned oats. 1 cup chocolate chips. 1 cup chopped nuts e.g., walnuts or pecans.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Combine well. 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, chopped nuts, and old-fashioned oats and mix them in until they are spread out evenly in the dough. Place spoonfuls of cookie dough about 2 inches apart on baking sheets that have not been greased. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Once they're cool, you can eat these soft and chewy granola cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Savor these aromatic, scratch-made refried beans with dried pinto beans. A traditional and adaptable side dish for your preferred Mexican dishes.

Ingredients: 2 cups dried pinto beans. 1 onion, finely chopped. 2 cloves garlic, minced. 1 jalapeo, seeded and minced. 1/4 cup vegetable oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt to taste. Water for cooking.

Instructions: After removing any debris, rinse the dried pinto beans under cold water. Put the beans in a big bowl with enough water to cover and soak them for the entire night. After soaking, drain and rinse the beans. The soaked beans, chopped onion, minced garlic, and jalapeo should all be combined in a large pot. Fill the beans with enough water to cover them by about two inches. After bringing the mixture to a boil, lower the heat to a simmer, cover, and let the beans cook for one to two hours, or until they are soft. Vegetable oil should be heated in a skillet over medium heat. To the skillet, add the cooked beans, cumin, chili powder, and salt. Using a potato masher or the back of a spoon, mash the beans until they have the right consistency, stirring from time to time. Simmer for a further 10 to 15 minutes, adding more water as needed. To taste, adjust the salt. Top the warm refried beans with your preferred toppings.

Prep Time: 480 minutes

Cook Time: 30 minutes

This bright and tasty pasta dish has fresh zucchini noodles covered in a creamy green goddess sauce and fried halloumi cheese on top. It's a tasty and refreshing meal that you can eat for lunch or dinner.

Ingredients: 2 large zucchinis, spiralized. 200g halloumi cheese, sliced. 1 avocado, diced. 1 cup fresh spinach leaves. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 2 tablespoons lemon juice. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Optional: cherry tomatoes for garnish.

Instructions: Put basil, parsley, lemon juice, olive oil, garlic, salt, and pepper in a food processor and blend them all together. This is how the green goddess sauce is made: blend until smooth. Set a skillet that doesn't stick on medium heat. It will take about two to three minutes on each side for the halloumi slices to turn golden brown after you add them. Take it out of the pan and set it aside. Add the spiralized zucchini noodles to the same pan and cook for two to three minutes, until they are just barely soft. Mix the green goddess sauce with the zucchini noodles in a pan. Toss to cover evenly, and cook for one to two more minutes, until everything is hot. Take it off the heat and add the diced avocado. Place some zucchini pasta on each plate to serve. Put fried halloumi slices on top, and if you want, you can decorate with cherry tomatoes. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delectable twist on the classic grilled cheese sandwich, featuring a creamy spinach and artichoke filling nestled between buttery slices of bread.

Ingredients: 1 cup fresh spinach leaves. 1/2 cup canned artichoke hearts, chopped. 1/4 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 4 slices bread of your choice. 2 tablespoons butter, softened.

Instructions: Put chopped artichoke hearts, spinach, Parmesan cheese, and mozzarella cheese in a bowl. Each piece of bread should have butter on one side. Spread half of the spinach-artichoke mixture on each of the two slices of bread that haven't been buttered. Add another slice of bread on top of each, making sure the buttered side faces outward. Place the pan on medium heat. Put the sandwiches in the pan and cook for three to four minutes on each side, until both sides are golden brown and the cheese melts. Make diagonal cuts in the sandwiches and serve them hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Indulge in the heavenly combination of a flaky puff pastry texture and the classic donut shape with these Keto-friendly Homemade Cronut Puff Pastry Donuts. These treats are low-carb and sugar-free, perfect for satisfying your sweet cravings without guilt.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup cold water. 1 tsp vanilla extract. 1/2 cup sugar-free dark chocolate chips. 2 tbsp coconut oil. 1/4 cup powdered erythritol for dusting.

Instructions: Preheat oven to 350F 175C. In a food processor, pulse together almond flour, coconut flour, powdered erythritol, baking powder, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add cold water and vanilla extract, pulse until dough forms. Roll out dough between two sheets of parchment paper to 1/4 inch thickness. Cut out donut shapes using a donut cutter or two differently sized round cookie cutters. Arrange donuts on a parchment-lined baking sheet. Bake for 12-15 minutes or until golden brown. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals until smooth. Dip the tops of cooled donuts into melted chocolate mixture, allowing excess to drip off. Place dipped donuts on a wire rack to set. Dust cooled donuts with powdered erythritol before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Enjoy turkey breast that is cooked to perfection in the slow cooker and is soft and full of flavor. Plus, find new ways to use your leftovers to make more meals!

Ingredients: 1 turkey breast 4-5 pounds. 1 cup chicken broth. 1 onion, chopped. 4 cloves garlic, minced. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 2 teaspoons dried sage. Salt and pepper to taste. Leftover vegetables carrots, celery, potatoes, etc.. Leftover gravy optional.

Instructions: Place chopped onions and minced garlic in the bottom of the slow cooker. Rub dried thyme, rosemary, sage, salt, and pepper over the turkey breast and place it on top of the onions and garlic. Pour chicken broth over the turkey breast. Cover and cook on low for 6-7 hours or until the turkey is tender and cooked through. Once cooked, remove the turkey from the slow cooker and let it rest for 10-15 minutes before slicing. Serve the turkey with leftover vegetables and gravy if desired. To use leftovers, shred the turkey and store it in an airtight container in the refrigerator for up to 3 days. Use it in sandwiches, salads, or soups.

Prep Time: 15 minutes

Cook Time: 360 minutes

This roasted garlic eggplant dip is creamy and full of flavor. It's a great vegan and gluten-free snack or appetizer. Putting the eggplant and garlic in the oven brings out their natural sweetness and gives the dip more depth of flavor. You can bring it to parties or eat it as a healthy snack.

Ingredients: 1 large eggplant. 4 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons tahini. 2 tablespoons lemon juice. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Use a fork to make several holes in the eggplant, then put it on a baking sheet that has been lined with parchment paper. After the oven is hot, roast the eggplant for 40 to 45 minutes, or until the skin is charred and the inside is soft. Take the eggplant out of the oven and let it cool down a bit. Cut the eggplant in half, and then take out the flesh. Put the flesh in a bowl, and throw away the skin. To the bowl with the eggplant flesh, add the lemon juice, olive oil, tahini, salt, and pepper. Blend until smooth and creamy with a food processor or an immersion blender. Check the seasonings and make changes if needed. Put the dip in a bowl, top it with fresh parsley, and serve it with your favorite gluten-free crackers or vegetables. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

These no-bake Paleo vegan energy balls are a perfect snack for those following a paleo and vegan diet. Packed with natural sweetness from dates, the richness of almonds, and a hint of cocoa, they are easy to make and require no baking.

Ingredients: 1 cup Medjool dates, pitted. 1 cup raw almonds. 1/4 cup unsweetened shredded coconut. 2 tablespoons cocoa powder. 1 tablespoon almond butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Place the pitted dates in a food processor and process until they form a sticky paste. Add the raw almonds, shredded coconut, cocoa powder, almond butter, vanilla extract, and a pinch of salt to the food processor with the date paste. Process all the ingredients until they are well combined and the mixture starts to stick together. Using your hands, roll the mixture into bite-sized balls and place them on a parchment paper-lined tray. Refrigerate the energy balls for about 30 minutes to firm up. Store the no-bake Paleo vegan energy balls in an airtight container in the refrigerator for up to one week. Enjoy as a delicious and nutritious snack!

Prep Time: 15 minutes

Cook Time: 0 minutes