Frudoodles

These low-carb keto buffalo hot wings are a spicy and satisfying snack that's perfect for a keto-friendly diet. They are crispy, flavorful, and make for a great appetizer or party food. You can adjust the spice level by choosing your preferred hot sauce.

Ingredients: 2 lbs chicken wings. 1/4 cup almond flour. 1/4 cup coconut flour. 1 tsp paprika. 1 tsp garlic powder. 1/2 tsp salt. 1/2 tsp black pepper. 1/4 cup unsalted butter. 1/2 cup hot sauce sugar-free, keto-friendly. 1/4 cup ranch or blue cheese dressing optional, for dipping. Celery sticks optional, for serving.

Instructions: Preheat your oven to 425F 220C. In a bowl, mix together almond flour, coconut flour, paprika, garlic powder, salt, and black pepper. Coat each chicken wing in the flour mixture, ensuring they are evenly coated, and place them on a baking sheet lined with parchment paper. Bake the wings in the preheated oven for 40-45 minutes, turning them halfway through, until they are crispy and cooked through. While the wings are baking, in a saucepan, melt the unsalted butter over low heat. Stir in the hot sauce and simmer for a few minutes until the sauce is well combined and heated through. Once the wings are done baking, remove them from the oven and toss them in the buffalo sauce until they are fully coated. Serve the keto buffalo hot wings hot with celery sticks and ranch or blue cheese dressing for dipping. Enjoy your delicious low-carb keto buffalo hot wings!

Prep Time: 15 minutes

Cook Time: 45 minutes

Enjoy hot chocolate that is better for you by making it with almond milk and natural sweeteners.

Ingredients: 2 cups almond milk. 2 tablespoons unsweetened cocoa powder. 1 tablespoon honey or maple syrup. 1/2 teaspoon vanilla extract. Pinch of cinnamon optional. Pinch of sea salt.

Instructions: In a small saucepan, heat almond milk over medium heat until warm but not boiling. Whisk in cocoa powder until smooth. Stir in honey or maple syrup, vanilla extract, cinnamon if using, and sea salt. Continue to heat until hot, but not boiling, stirring occasionally. Pour into mugs and serve hot.

Prep Time: 5 minutes

Cook Time: 5 minutes

Delicious homemade ice cream sandwiches made with chocolate chip cookies and creamy vanilla ice cream. Perfect for a sweet treat!

Ingredients: 1 pint vanilla ice cream. 1 cup chocolate chips. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. Cream together softened butter, brown sugar, and white sugar in a medium bowl. Put in the egg and vanilla extract, and mix it in well. Put flour, cocoa powder, baking soda, and salt in a different bowl and sift them together. Slowly add the dry ingredients to the wet mixture and mix them in until they are all mixed in. Add the chocolate chips and mix them in. Drop tablespoon-sized pieces of dough, spaced out, on a baking sheet lined with parchment paper. Put the cookies in the oven for 10 to 12 minutes, or until they are set. Let cookies cool all the way down. The ice cream should be put between two cookies, and it should be pressed together gently to make a sandwich. Do it again with the rest of the ice cream and cookies. Before you serve, put the sandwiches in the freezer for at least an hour to get firm.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of slow-cooked Guinness-infused shredded beef served on crusty French rolls with melted provolone cheese, perfect for dipping into the savory cooking liquid.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1 cup Guinness stout. 1 onion, sliced. 4 cloves garlic, minced. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 tablespoon brown sugar. 1 teaspoon dried thyme. Salt and pepper to taste. 6 French rolls. 12 slices provolone cheese.

Instructions: In a slow cooker, combine beef chuck roast, beef broth, Guinness stout, sliced onion, minced garlic, Worcestershire sauce, Dijon mustard, brown sugar, dried thyme, salt, and pepper. Cover and cook on low for 8-10 hours or until beef is tender and easily shreds with a fork. Remove beef from slow cooker and shred using two forks. Preheat broiler. Split French rolls and place them on a baking sheet. Top each roll with shredded beef and two slices of provolone cheese. Broil for 2-3 minutes or until cheese is melted and bubbly. Serve sandwiches with the cooking liquid from the slow cooker for dipping.

Prep Time: 15 minutes

Cook Time: 480 minutes

Using zucchini noodles gives this keto-friendly recipe a fresh take on traditional pasta. When you mix flavorful pesto with blistered tomatoes, you get a filling dish that is low in carbs and high in nutrients.

Ingredients: 4 medium zucchinis, spiralized into noodles. 1 pint cherry tomatoes. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup homemade or store-bought keto-friendly pesto. 2 tablespoons grated Parmesan cheese optional, for garnish.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes to the skillet and cook until they start to blister, about 5-7 minutes, shaking the pan occasionally. Season tomatoes with salt and pepper to taste. Add zucchini noodles to the skillet and toss with the blistered tomatoes for 2-3 minutes, or until noodles are heated through but still crisp. Remove skillet from heat and toss zucchini noodles and tomatoes with pesto until well coated. Serve immediately, garnished with grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of this creamy mushroom and prosciutto pasta. The earthiness of the mushrooms, the saltiness of the prosciutto, and the creaminess of the sauce come together to create a delightful dish that's perfect for a cozy dinner.

Ingredients: 300g pasta of your choice. 200g mushrooms, sliced. 100g prosciutto, thinly sliced. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-6 minutes. Add prosciutto to the skillet and cook for an additional 2-3 minutes until slightly crispy. Pour in heavy cream and simmer for 2-3 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the sauce. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

This fiery pork and noodle stir-fry is a quick and delicious meal that packs a punch of flavor and heat. Perfect for a spicy food lover!

Ingredients: 200g pork loin, thinly sliced. 200g rice noodles. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Cook the rice noodles according to package instructions, then drain and set aside. In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the thinly sliced pork and cook until it's no longer pink, about 3-4 minutes. Remove from the wok and set aside. In the same wok, add the minced garlic, grated ginger, and red pepper flakes. Saut for about 1 minute until fragrant. Add the sliced red bell pepper and onion to the wok. Stir-fry for 2-3 minutes until they begin to soften. Return the cooked pork to the wok and add the cooked rice noodles. Pour in the soy sauce and sriracha sauce. Stir-fry everything together for another 2-3 minutes, ensuring all ingredients are well combined and heated through. Season with salt and pepper to taste. Adjust the sriracha and red pepper flakes for spiciness as desired. Serve the fiery pork and noodle stir-fry hot, garnished with fresh cilantro leaves. Enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

This Slow Cooker 15 Bean and Sausage Soup is hearty, flavorful, and perfect for a cozy meal. Packed with beans, sausage, and vegetables, it's a satisfying dish that's easy to prepare and loaded with comforting flavors.

Ingredients: 1 package of 15 bean soup mix. 1 pound smoked sausage, sliced. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, chopped. 2 celery stalks, chopped. 1 can 14.5 ounces diced tomatoes. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Rinse the beans thoroughly and place them in the slow cooker. Add the sliced smoked sausage, chopped onion, minced garlic, chopped carrots, and chopped celery to the slow cooker. Pour the diced tomatoes and chicken broth over the ingredients in the slow cooker. Season with dried thyme, dried oregano, salt, and pepper. Stir everything together to combine. Cover and cook on low for 8 hours or on high for 4-5 hours, or until the beans are tender. Once cooked, taste and adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Beat the heat with this delicious and easy-to-make iced coffee recipe. It's the perfect way to cool down on a hot day or enjoy a refreshing coffee break.

Ingredients: 1 cup of freshly brewed coffee. 1/4 cup of milk. 2 tablespoons of sugar. 1/2 teaspoon of vanilla extract. Ice cubes. Whipped cream optional. Chocolate syrup optional.

Instructions: Brew a cup of your favorite coffee and let it cool to room temperature. In a separate container, mix the milk, sugar, and vanilla extract until the sugar is fully dissolved. Fill a glass with ice cubes. Pour the cooled coffee over the ice cubes, leaving some room at the top of the glass. Pour the milk mixture over the coffee and stir well to combine. If desired, top with whipped cream and a drizzle of chocolate syrup for added indulgence. Serve immediately and enjoy your refreshing iced coffee!

Prep Time: 5 minutes

Cook Time: 0 minutes

As you put this sandwich between two toasted bread rolls, you'll find juicy free-range pork, fresh peach salsa, and tangy, sweet honey mustard dressing.

Ingredients: 4 free-range pork loin chops. 4 bread rolls. 1/2 cup aioli. 2 ripe peaches, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons honey. 2 tablespoons Dijon mustard. Salt and pepper to taste.

Instructions: Preheat grill or barbecue to medium-high heat. Season pork chops with salt and pepper. Grill pork chops for about 4-5 minutes on each side or until cooked through. Slice bread rolls in half and toast them on the grill for a minute or until lightly golden. In a bowl, combine diced peaches, red onion, cilantro, and lime juice to make the peach salsa. Season with salt to taste. In another bowl, whisk together honey and Dijon mustard to make the honey mustard dressing. Spread aioli on the bottom half of each toasted bread roll. Place a grilled pork chop on top of the aioli. Top the pork chops with peach salsa. Drizzle honey mustard dressing over the peach salsa. Cover with the top half of the bread roll. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delight in the sweet and aromatic blend of fresh strawberries and vanilla in this homemade strawberry vanilla preserves recipe. Perfect for spreading on toast, pancakes, or as a delightful gift for friends and family.

Ingredients: 4 cups fresh strawberries, hulled and chopped. 2 cups granulated sugar. 1 vanilla bean, split and seeds scraped. 2 tablespoons lemon juice. 1/4 teaspoon salt.

Instructions: In a large saucepan, combine the sugar, vanilla bean seeds, and chopped strawberries. Allow the mixture to macerate for half an hour while stirring now and then. Place the saucepan over medium heat after adding the salt and lemon juice. Simmer for 20 to 25 minutes, stirring frequently, or until the strawberries are tender and the syrup has thickened. Take out the vanilla bean and throw it away. To get the desired consistency, crush the strawberries using an immersion blender or potato masher. Simmer for ten to fifteen more minutes, or until the preserves get the thickness you want. When filling sterilized jars, make sure to leave a quarter-inch headspace for the hot preserves. Use bands and lids to secure the jars. To guarantee appropriate preservation, process the sealed jars in a boiling water bath for ten minutes. After taking the jars out of the water bath, allow them to reach room temperature. Verify that the seals are properly closed. Put the dates on the jar labels and keep them somewhere cold and dark. Savor your homemade vanilla strawberry preserves!

Prep Time: 40 minutes

Cook Time: 35 minutes

A delicious and wholesome curry combining the sweetness of pumpkin, the earthiness of black-eyed peas, and the creaminess of coconut milk, seasoned with a blend of aromatic spices.

Ingredients: 1 cup diced pumpkin. 1 cup cooked black-eyed peas. 1 can coconut milk. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon cumin. 1 teaspoon coriander. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons vegetable oil. Fresh cilantro for garnish.

Instructions: Vegetable oil should be heated over medium heat in a big pan. Add the minced garlic and onion, and saut until the ingredients are soft. Cook for one to two minutes, or until fragrant, after adding the curry powder, turmeric, cumin, coriander, and chili powder. To the pan, add the diced pumpkin, cooked black-eyed peas, and coconut milk. Blend thoroughly. To taste, add salt and pepper for seasoning. Place a lid on the mixture and bring it to a simmer. Cook, stirring occasionally, until the pumpkin is tender, about 15 to 20 minutes. When the curry is cooked, top it with freshly chopped cilantro and serve it hot with rice or your favorite side dish. Savor the Coconut, Black-Eyed Pea, and Pumpkin Curry!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Fig-Balsamic Jam recipe combines the sweetness of fresh figs with the tangy richness of balsamic vinegar to create a delightful and versatile condiment. Perfect for spreading on toast or serving alongside cheese and charcuterie.

Ingredients: 1 lb fresh figs, stems removed and quartered. 1 cup granulated sugar. 1/4 cup balsamic vinegar. 1/4 cup water. 1 lemon, zest and juice.

Instructions: In a large saucepan, combine the figs, granulated sugar, balsamic vinegar, water, and lemon zest and juice. Stir the mixture well and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally, until the jam thickens and the figs become soft and translucent. Remove the saucepan from the heat and allow the jam to cool slightly. Using a hand blender or food processor, pulse the jam a few times to achieve your desired consistency. You can leave it chunky or make it smoother, depending on your preference. Transfer the jam into clean, sterilized jars and seal them. Let the jam cool completely before storing it in the refrigerator. Enjoy your homemade Fig-Balsamic Jam on toast, crackers, or as a condiment for various dishes!

Prep Time: 15 minutes

Cook Time: 40 minutes

This vibrant and refreshing salad is perfect for summer gatherings or as a light lunch option. It's packed with fresh flavors from the sweet corn, creamy avocado, and zesty lime dressing, complemented by the protein-rich black beans. Plus, it's vegan-friendly!

Ingredients: 2 ears of corn, kernels removed. 1 ripe avocado, diced. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tbsp lime juice. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: The corn kernels, black beans, cherry tomatoes, red onion, and chopped cilantro should all be put in a large bowl together. To make the dressing, mix the olive oil and lime juice in a small bowl with a whisk. Sprinkle the salad with the dressing and gently toss to mix. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the rich, creamy texture of cheesecake in the form of ice cream, with the crunch of graham crackers added for good measure. This no-churn recipe is simple to make and great for when you're craving something sweet.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 8 ounces cream cheese, softened. 1 teaspoon vanilla extract. 1 cup graham crackers, crushed. 1/2 cup strawberry jam or fresh strawberries optional.

Instructions: Beat the heavy cream in a big bowl until it forms stiff peaks. Put softened cream cheese, sweetened condensed milk, and vanilla extract in a different bowl. Mix until it's smooth. Fold the whipped cream into the cream cheese mixture slowly until it is well mixed. Add the crushed Graham crackers and mix them in. You can add fresh strawberries or strawberry jam to make it taste better if you want to. Put the mixture in a container that can go in the freezer. Freeze for at least 6 hours, or until it is firm. When it's frozen, take a scoop and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan version of the classic Caprese salad is a nice change. It has creamy avocado slices, juicy tomatoes, and fragrant basil leaves layered on top of each other. It is then drizzled with balsamic glaze and extra virgin olive oil.

Ingredients: 2 ripe avocados, sliced. 2 large tomatoes, sliced. 1 cup fresh basil leaves. 1/4 cup balsamic glaze. 2 tablespoons extra virgin olive oil. Salt and pepper, to taste.

Instructions: Put slices of avocado and tomato on a serving platter one after the other. Put lettuce and tomato slices between two fresh basil leaves. Add extra virgin olive oil and balsamic glaze to the salad. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Twisted Pizza Sticks are a fun and tasty take on regular pizza. They're great for dinner or as a snack at a party, and everyone will love them. These sticks with cheese and pepperoni inside are simple to make and will be a hit at any party!

Ingredients: 1 package of pizza dough. 1/2 cup of pizza sauce. 1 cup of shredded mozzarella cheese. 1/4 cup of grated Parmesan cheese. 1/4 cup of sliced pepperoni. 1 teaspoon of dried oregano. 1/2 teaspoon of garlic powder. 1/4 teaspoon of red pepper flakes optional. 2 tablespoons of melted butter.

Instructions: Preheat your oven to 375F 190C. Roll out the pizza dough on a floured surface into a rectangle. Spread pizza sauce evenly over the dough. Sprinkle mozzarella cheese, Parmesan cheese, and sliced pepperoni over the sauce. Sprinkle dried oregano, garlic powder, and red pepper flakes if desired on top. Roll up the dough tightly into a log, similar to a cinnamon roll. Cut the log into 1-inch wide slices to create twisted sticks. Place the twisted pizza sticks on a baking sheet lined with parchment paper. Brush the tops with melted butter. Bake in the preheated oven for 15-20 minutes or until golden brown and the cheese is bubbly. Serve hot with extra pizza sauce for dipping.

Prep Time: 15 minutes

Cook Time: 20 minutes