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Indulge in the perfect combination of red velvet cookies with a luscious peppermint cream filling. These Peppermint Red Velvet Oreos are a holiday treat that will delight your taste buds!

Ingredients: For the Red Velvet Cookies:. - 1 cup all-purpose flour. - 2 tablespoons unsweetened cocoa powder. - 1/4 teaspoon baking soda. - 1/4 teaspoon salt. - 1/4 cup unsalted butter, softened. - 1/2 cup granulated sugar. - 1 egg. - 1 teaspoon red food coloring. - 1/2 teaspoon vanilla extract. - 1/4 cup buttermilk. For the Peppermint Cream Filling:. - 1/2 cup unsalted butter, softened. - 2 cups powdered sugar. - 1/2 teaspoon peppermint extract. - 1-2 tablespoons milk. For Assembly:. - Crushed candy canes or peppermint candies.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. For the cookies, mix the flour, cocoa powder, baking soda, and salt together in a bowl with a whisk. In a different large bowl, beat the butter and sugar together until they are fluffy and light. In a separate bowl, mix the egg, red food coloring, and vanilla extract. Combine well. Slowly add the dry ingredients to the wet ones, mixing in the buttermilk every so often. Mix everything together. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake for 8 to 10 minutes, or until the edges are set. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. To make the peppermint cream filling, get the butter soft and beat it until it is smooth and creamy. Add the powdered sugar slowly while beating the mixture until it is well mixed. Put peppermint extract in the mix. Adding milk one tablespoon at a time until the right consistency is reached if the filling is too thick. Spread a lot of peppermint cream filling on the flat side of a cooled cookie before putting them together. Put another cookie on top to make a sandwich. For decoration, roll the edges of the cookies that are stacked on top of each other in crushed candy canes or peppermint candies. Do it again with the rest of the cookies and filling. For about 30 minutes, put the cookies in the fridge after putting them together to let the filling set. Serve these tasty Peppermint Red Velvet Oreos and enjoy them!

Prep Time: 25 minutes

Cook Time: 10 minutes

A light and delicious Valentine's Day treat, this Champagne Jello Parfait is sure to impress your loved one with its elegant presentation and refreshing taste.

Ingredients: 1 cup champagne. 1 cup boiling water. 1 package 3 ounces strawberry flavored gelatin. 1 cup cold water. 1 cup whipped cream. Fresh strawberries for garnish.

Instructions: Stir the boiling water and gelatin together in a bowl until the gelatin is completely dissolved. Add the champagne and cold water and mix well. Put in the fridge for about an hour, or until it's almost set. In parfait glasses, layer the gelatin mixture that is only partly set and the whipped cream. Put it in the fridge for at least two hours until it gets firm. Before serving, top with fresh strawberries.

Prep Time: 10 minutes

Cook Time: 120 minutes

You can satisfy your sweet tooth with these Keto Peanut Butter Cookie Dough Fat Bombs while staying in ketosis. They're simple to make and taste great with peanut butter.

Ingredients: 1 cup almond flour. 1/2 cup creamy peanut butter. 1/4 cup powdered erythritol or monk fruit sweetener. 1/4 cup unsalted butter, softened. 1/2 teaspoon vanilla extract. Pinch of salt. 1/4 cup sugar-free chocolate chips.

Instructions: Add peanut butter, erythritol, softened butter, vanilla extract, and salt to a bowl and mix them together. Mix until everything is well mixed and a dough forms. Add the sugar-free chocolate chips and mix them in. Take tablespoon-sized chunks of dough and roll them into balls. Put the balls on a baking sheet that has parchment paper on it. Put it in the fridge for at least 30 minutes to make it firm. Keep in the fridge in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 0 minutes

A traditional caramel popcorn recipe that brings back memories of the beloved Cracker Jacks snack, ideal for any time of year for a sweet treat or movie night.

Ingredients: 1/2 cup popcorn kernels. 1 cup packed brown sugar. 1/4 cup unsalted butter. 1/4 cup corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Set oven temperature to 250F 120C. Whatever method you choose, pop the popcorn kernels and transfer them to a big bowl, making sure to remove any kernels that remain unpopped. Melt the butter, add the corn syrup, brown sugar, and salt to a saucepan over medium heat. Stir the mixture constantly until it comes to a boil. After it boils, let it cook for four to five minutes without stirring. After taking the saucepan off of the burner, thoroughly mix in the baking soda. After gently stirring to ensure even coating, pour the caramel sauce over the popcorn in the bowl. On a parchment paper-lined baking sheet, distribute the popcorn coated in caramel. Bake for 45 minutes in a preheated oven, stirring every 15 minutes to make sure the coating is uniform. Take it out of the oven and allow it to cool fully before separating any big clumps. Savor your mouthwatering Oh Cracker Jacks! Popcorn with caramel flavor!

Prep Time: 10 minutes

Cook Time: 45 minutes

Capture the cozy flavors of hot buttered rum in cookie form with this delicious recipe. These cookies are infused with spices, raisins, nuts, and a touch of dark rum for a delightful treat reminiscent of the classic winter drink.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup rolled oats. 1 cup raisins or currants. 1/2 cup chopped pecans or walnuts. 1/4 cup dark rum. 1/4 cup powdered sugar for dusting.

Instructions: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the rolled oats, raisins or currants, and chopped nuts. Slowly drizzle in the dark rum while mixing the dough until everything is incorporated. Cover the dough and refrigerate for at least 1 hour, or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each. Flatten the dough balls slightly with the back of a fork or your fingers. Bake for 10-12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar. Enjoy these delightful Hot Buttered Rum Cookies with a warm beverage or on their own!

Prep Time: 20 minutes

Cook Time: 12 minutes

This non-alcoholic mojito recipe from Fab Food 4 All is great for any event because it is cool and zingy.

Ingredients: 2 tablespoons granulated sugar. 8 fresh mint leaves. 1/2 lime, cut into 4 wedges. Ice cubes. 1/2 cup club soda. 2 tablespoons fresh lime juice. Lime slices and mint leaves for garnish.

Instructions: Place sugar, mint leaves, and lime wedges into a sturdy glass. Muddle the ingredients together until the sugar is dissolved and mint leaves are fragrant. Fill the glass with ice cubes. Pour in club soda and lime juice. Stir gently to combine. Garnish with lime slices and mint leaves. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Strawberry Donuts are a delightful treat with a burst of fresh strawberry flavor. They're perfect for breakfast or as a sweet snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup strawberry puree. 1/4 cup milk. 1/4 cup unsalted butter, melted. 1 egg. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1/2 cup powdered sugar for glaze. 1-2 tablespoons milk for glaze. Fresh strawberries for decoration.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, combine strawberry puree, milk, melted butter, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes or until the donuts spring back when touched. Let the donuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a small bowl, mix powdered sugar and milk to create a glaze with your desired consistency. Dip each donut into the glaze and let excess glaze drip off. Decorate with fresh strawberry slices and allow the glaze to set before serving. Enjoy your homemade Strawberry Donuts!

Prep Time: 15 minutes

Cook Time: 10-12

You can make these Easy Candy Corn Cookie Bars for Halloween or any other time you want something sweet and festive. They have the classic tastes of sugar cookies with chocolate chips and candy corn.

Ingredients: 1 package sugar cookie mix. 1/2 cup butter, melted. 1 egg. 1 cup candy corn. 1/2 cup chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. Put sugar cookie mix, melted butter, and egg in a large bowl. Mix everything together well. If you want to, mix in chocolate chips, candy corn, and chopped nuts. Put the mix into a 9x13-inch baking pan that has been greased. When the edges are golden brown and the middle is set, it's done. Let it cool all the way down before cutting it into bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

A hearty and flavorful soup made with Italian sausage, vegetables, and fragrant herbs, slow-cooked to perfection. This comforting dish is perfect for chilly days and can easily be customized with your favorite seasonal vegetables.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, diced. 3 cloves garlic, minced. 3 carrots, sliced. 2 stalks celery, sliced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. 2 cups chopped kale.

Instructions: In a skillet, cook Italian sausage over medium heat until browned, breaking it into crumbles. Drain excess fat. Transfer cooked sausage to a slow cooker. Add diced onion, minced garlic, sliced carrots, sliced celery, diced tomatoes, chicken broth, dried thyme, dried oregano, salt, and pepper to the slow cooker. Stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender. Stir in chopped kale during the last 30 minutes of cooking. Taste and adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

A refreshing and fruity non-alcoholic version of the classic Spanish sangria, perfect for any occasion. This vibrant drink bursts with the flavors of grape, orange, apple, and mixed berries, complemented by a hint of citrus and sweetness. The addition of sparkling water adds effervescence, making it a delightful beverage to sip on.

Ingredients: 4 cups grape juice. 2 cups orange juice. 1 cup apple juice. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1 cup mixed berries strawberries, blueberries, raspberries. 2 tablespoons honey or maple syrup. 2 cups sparkling water. Ice cubes. Fresh mint leaves for garnish.

Instructions: Put orange juice, apple juice, and grape juice in a large pitcher. Put orange, lemon, and lime slices in the pitcher. Add the mixed berries and honey or maple syrup to taste. Put the mixture in the fridge for at least an hour to let the flavors blend. Add the sparkling water right before serving. Put ice cubes in the glasses and then pour the sangria over them. Add fresh mint leaves to the top of each glass. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy these irresistibly tasty M&M cookies that are perfectly thick and soft. The pudding mix adds a delicious texture and enhances the flavor.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 package 3.4 oz instant vanilla pudding mix. 2 large eggs. 1 teaspoon vanilla extract. 2 and 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups M&M's chocolate candies.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the instant pudding mix and beat until well combined. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the M&M's chocolate candies. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

This Smoked BBQ Meatloaf is gluten-free and bursting with flavor. It's perfect for a hearty and satisfying meal, whether you're serving it up for dinner or as leftovers the next day.

Ingredients: 1 lb ground beef. 1/2 cup gluten-free breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1/4 cup gluten-free BBQ sauce. 1 egg. 1 tsp garlic powder. 1 tsp smoked paprika. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Get your smoker ready by heating it up to 250F 120C. Put gluten-free breadcrumbs, chopped onion, chopped bell pepper, BBQ sauce, egg, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Mix everything together well. Form the dough into a loaf and lay it on a piece of aluminum foil. Wrap the meatloaf in foil and put it in the smoker. Cook for two hours, or until the internal temperature reaches 70F 160C. If you want, you can brush the meatloaf's top with more BBQ sauce during the last 30 minutes of cooking. Take the meatloaf out of the smoker when it's done cooking and let it rest for 10 minutes before cutting it up and serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

A flavorful and wholesome gluten-free dish featuring tender roasted chicken thighs, nutrient-rich broccoli, and sweet potatoes seasoned with aromatic herbs and spices.

Ingredients: 4 bone-in, skin-on chicken thighs. 2 tablespoons olive oil. 1 tablespoon dried oregano. 1 tablespoon paprika. Salt and pepper to taste. 2 cups broccoli florets. 2 medium sweet potatoes, peeled and diced. 2 cloves garlic, minced.

Instructions: Start by heating the oven to 400F 200C. Salt and pepper should be mixed with the olive oil in a small bowl. In a baking dish, put the chicken thighs. Use your hands to cover them evenly with the spice mixture. In the baking dish, put broccoli florets and diced sweet potatoes all around the chicken. Some chopped garlic should be put on top of the chicken, broccoli, and sweet potatoes. Put the pan in a hot oven and roast for 25 to 30 minutes, or until the chicken is done and the vegetables are soft. After taking it out of the oven, let it cool down for a few minutes. Roasted chicken thighs without gluten are great with broccoli and sweet potatoes.

Prep Time: 10 minutes

Cook Time: 30 minutes

A hearty and comforting beef stew made effortlessly in the slow cooker with just 5 ingredients.

Ingredients: 2 lbs beef stew meat. 4 potatoes, diced. 4 carrots, sliced. 1 onion, chopped. 1 can 14.5 oz beef broth.

Instructions: In a slow cooker, put beef stew meat, potatoes, carrots, and onion. Add the beef broth and mix it in. Leave the lid on and cook on low for 8 hours or high for 4 hours, until the vegetables are fully cooked and the meat is soft.

Prep Time: 10 minutes

Cook Time: 240 minutes

The honey-lime dressing on this fruit salad is both sweet and sour, making it a great addition to any meal or healthy snack. This treat is full of the natural sweetness of many fresh fruits and is a real treat.

Ingredients: 4 cups mixed fresh fruits strawberries, blueberries, grapes, kiwi, pineapple, etc.. 2 tablespoons honey. 1 lime, juiced. 1/2 teaspoon lime zest. Fresh mint leaves for garnish optional.

Instructions: Wash and prepare the fruits by slicing, dicing, or cutting them into bite-sized pieces. In a small bowl, whisk together honey, lime juice, and lime zest to make the dressing. Drizzle the honey-lime dressing over the mixed fruits and gently toss to coat all the fruits evenly. Chill the fruit salad in the refrigerator for about 30 minutes before serving. Garnish with fresh mint leaves if desired. Serve the Best Fruit Salad with Honey-Lime Dressing and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A keto-friendly twist on classic chicken noodle soup, using cauliflower instead of noodles for a low-carb alternative. This comforting soup is packed with flavor and wholesome ingredients, perfect for a cozy meal.

Ingredients: 1 lb chicken breasts, diced. 4 cups chicken broth. 2 cups cauliflower florets. 2 medium carrots, sliced thinly. 2 celery stalks, chopped. 1 small onion, diced. 3 cloves garlic, minced. 2 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried oregano. Salt and pepper to taste. 1/4 cup heavy cream. 2 tbsp olive oil.

Instructions: Set Instant Pot to saut mode and heat olive oil. Add diced onions and garlic, saut until fragrant. Add diced chicken breasts and cook until browned. Add chicken broth, cauliflower, carrots, celery, thyme, rosemary, oregano, salt, and pepper. Close lid, set Instant Pot to high pressure for 8 minutes. Once done, allow pressure to naturally release for 5 minutes, then manually release remaining pressure. Open lid, stir in heavy cream. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan lentil and vegetable stew is hearty, nutritious, and perfect for a comforting meal. Packed with protein and fiber from lentils and loaded with veggies, it's a satisfying dish that's easy to prepare and freezes well for future meals.

Ingredients: 1 cup dry green lentils. 2 carrots, chopped. 2 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste.

Instructions: Run cold water over the lentils and drain them. Put diced tomatoes, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper in a crockpot. Add the lentils and mix them all together. Mix things together well. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables and lentils are soft. Before serving, taste it and make any necessary seasoning changes.

Prep Time: 15 minutes

Cook Time: 360 minutes