Helena Dorf

A hearty and healthy minestrone soup made with a mix of beans, pasta, and vegetables that is cooked slowly in a crockpot.

Ingredients: 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 6 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. 1/2 cup small pasta such as elbow or ditalini. 2 cups chopped spinach or kale. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Carrots, celery, onion, and garlic should all be put in the slow cooker. Chop up tomatoes, add vegetable broth, oregano, basil, thyme, and kidney beans. Mix well. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. Add the pasta and chopped spinach or kale about 30 minutes before you serve. Mix well. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. Have fun with your tasty Slow Cooker Minestrone!

Prep Time: 15 minutes

Cook Time: 360 minutes

This Greek yogurt deviled eggs dip is a healthier alternative to traditional deviled eggs, as it replaces mayo with creamy Greek yogurt. It's gluten-free and packed with protein, making it a perfect appetizer or snack for any occasion.

Ingredients: 6 hard-boiled eggs, peeled and halved. 1/2 cup Greek yogurt. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1 tablespoon chopped fresh dill. Salt and pepper to taste. Paprika for garnish.

Instructions: Remove the yolks from the halved eggs and place them in a bowl. Mash the egg yolks with a fork until smooth. Add Greek yogurt, Dijon mustard, lemon juice, chopped dill, salt, and pepper to the mashed yolks. Mix well until creamy. Spoon or pipe the mixture back into the egg white halves. Sprinkle with paprika for garnish. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These quick rosemary, fig, and goat cheese tarts are a delightful combination of sweet and savory flavors. The flaky puff pastry provides a perfect base for the creamy goat cheese, fragrant rosemary, and luscious fig jam. They're easy to make and perfect for a fancy appetizer or a light meal.

Ingredients: 1 sheet puff pastry, thawed. 4 ounces goat cheese, softened. 1/4 cup fig jam. 1 teaspoon fresh rosemary, finely chopped. 1 egg, beaten. Fresh figs, for garnish optional. Honey, for drizzling optional.

Instructions: Preheat the oven to 400F 200C. On a lightly floured surface, roll out the puff pastry into a rectangle. Using a knife, cut the pastry into squares or rectangles, depending on your preference. Transfer the pastry squares onto a baking sheet lined with parchment paper. In a small bowl, mix together the softened goat cheese and chopped rosemary. Spread a layer of fig jam onto each pastry square, leaving a small border around the edges. Top the fig jam with a dollop of the goat cheese mixture. Fold the edges of the pastry squares inward slightly, creating a rustic tart shape. Brush the edges of the tarts with beaten egg for a golden finish. Optional: Slice fresh figs and place them on top of the tarts for garnish. Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown. Once baked, remove the tarts from the oven and let them cool slightly. Drizzle with honey before serving, if desired. Enjoy your quick rosemary, fig, and goat cheese tarts!

Prep Time: 15 minutes

Cook Time: 20 minutes

With these vegan keto chocolate chip cookies, you can snack without feeling bad. They're made with healthy ingredients and sugar-free chocolate chips, so you can satisfy your sweet tooth without going over your carb limit.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/3 cup erythritol or preferred sweetener. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1/3 cup sugar-free vegan chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, erythritol, baking soda, and salt in a bowl and mix them together. Melt the coconut oil and mix it with the almond milk and vanilla extract. Mix until you get a dough. The chocolate chips should be carefully mixed in. Using a tablespoon, take chunks of dough and place them on the baking sheet that has been prepared. Use your fingers to make each cookie a little flatter. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with your tasty vegan keto chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

These mini cinnamon roll pops are the ideal Valentine's Day sweet treat. They're adorable, delicious, and simple to make, making them an ideal gift for your loved ones.

Ingredients: 1 package refrigerated biscuit dough. 2 tablespoons butter, melted. 2 tablespoons brown sugar. 1 teaspoon ground cinnamon. 1/4 cup cream cheese, softened. 2 tablespoons powdered sugar. 1/2 teaspoon vanilla extract. Red food coloring. Mini lollipop sticks.

Instructions: Before you start cooking, heat the oven to 375F 190C. Take the biscuits out of the package of chilled cookie dough and separate them. Make a thin circle out of each cookie. Melt the butter and add the brown sugar and ground cinnamon to a small bowl. Cover each rolled-out biscuit with the cinnamon-sugar mix. Start at one edge of each biscuit and roll it up tight. Cut each rolled biscuit into small rolls with a sharp knife. Put the mini rolls on a baking sheet that has parchment paper on it. The rolls should be baked in a hot oven for 10 to 12 minutes, or until they turn golden brown. Get the cream cheese frosting ready while the rolls are baking. Put the softened cream cheese, powdered sugar, and vanilla extract in a bowl and mix them together until the mixture is smooth. To get the shade of pink you want, add a few drops of red food coloring to the cream cheese mixture and mix it well. After the mini rolls have cooled a bit, put a mini lollipop stick in the middle of each one. Spread the frosting out on each mini roll pop after dipping it in the pink cream cheese. Once the frosting is set, put the mini roll pops on a wire rack. For Valentine's Day, serve these cute little cinnamon roll pops as a treat!

Prep Time: 20 minutes

Cook Time: 10 minutes

This simple slow cooker recipe makes shredded chicken that is tender and full of flavor. It's great for meal prep or quick dinners during the week. By freezing the shredded chicken, you can use it quickly and easily in many recipes, saving you time and work.

Ingredients: 3 lbs chicken breasts. 1 cup chicken broth. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp paprika. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. Cover the chicken with chicken broth. Put paprika, oregano, salt, pepper, garlic powder, and onion powder on top of the chicken. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. Put the chicken back into the slow cooker and stir it around to coat it with the juices. Let the chicken cool down all the way before putting it into bags or containers that can go in the freezer. Mark it up and freeze it for later use.

Prep Time: 10 minutes

Cook Time: 360 minutes

This Keto Chicken Soup is the perfect comfort food for winter. Packed with tender chicken, hearty vegetables, and flavorful herbs, it's a cozy and satisfying meal that fits perfectly into a ketogenic diet.

Ingredients: 1 lb chicken thighs, diced. 4 cups chicken broth. 2 cups cauliflower florets. 1 cup chopped celery. 1 cup sliced mushrooms. 1/2 cup diced onion. 3 cloves garlic, minced. 2 tbsp butter. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In a large pot, melt butter over medium heat. Add diced onion and minced garlic, saut until fragrant. Add diced chicken thighs, cook until browned. Pour in chicken broth and bring to a simmer. Add cauliflower florets, chopped celery, sliced mushrooms, dried thyme, and dried oregano. Simmer for 15-20 minutes until vegetables are tender and chicken is cooked through. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the flavors of fall with this easy-to-make Slow Cooker Pumpkin Pie Pudding. It's creamy, comforting, and bursting with all the classic pumpkin pie spices. Perfect for a cozy dessert on chilly evenings or as a treat for holiday gatherings.

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 12 ounces evaporated milk. 3/4 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1 cup crushed graham crackers. Whipped cream, for serving optional.

Instructions: In a mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined. Layer crushed graham crackers evenly on the bottom of the slow cooker. Pour the pumpkin mixture over the graham crackers in the slow cooker. Cover and cook on low for 4-5 hours or until the pudding is set around the edges and slightly jiggly in the center. Serve warm with whipped cream, if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

These cookies are great for people on the paleo diet because they are made with almond flour and maple syrup or honey for sweetness. They are a great treat for any occasion because the warm flavors of cinnamon make them feel good.

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/4 teaspoon baking soda. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Melted coconut oil, honey or maple syrup, vanilla extract, ground cinnamon, baking soda, and salt should all be mixed together in a bowl. Mix until everything is well mixed and a dough forms. Scoop out pieces of dough with a cookie scoop or spoon and roll them into balls. Put them on a baking sheet that has parchment paper on it. To make a crisscross pattern, gently press down on each dough ball with a fork. Put it in an oven that is already hot and bake it 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 sheet. Then, move them to a wire rack to cool all the way down. Enjoy these tasty paleo sugar cookies made with almonds and cinnamon.

Prep Time: 15 minutes

Cook Time: 10 minutes

This vegan snack mix tastes great and has chocolate chips, almond butter, maple syrup, and crispy rice cereal in it. These are great for a sweet treat or a quick snack on the go.

Ingredients: 3 cups vegan crispy rice cereal. 1/2 cup vegan chocolate chips. 1/4 cup almond butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon salt.

Instructions: Line a baking sheet with parchment paper. In a large bowl, combine the crispy rice cereal and chocolate chips. In a small saucepan, combine the almond butter, maple syrup, vanilla extract, and salt. Heat over low heat, stirring constantly, until smooth and well combined. Pour the almond butter mixture over the cereal mixture and stir until the cereal is evenly coated. Drop spoonfuls of the mixture onto the prepared baking sheet. Place the baking sheet in the refrigerator for about 30 minutes, or until the snack mix has hardened. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

This is a traditional Chinese dish with soft chicken, crunchy peanuts, and a tasty sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces. 1 tablespoon cornstarch. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon hoisin sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/2 teaspoon crushed red pepper flakes. 1/2 cup unsalted dry roasted peanuts. 2 green onions, thinly sliced.

Instructions: In a bowl, toss the chicken pieces with cornstarch until evenly coated. In a separate small bowl, mix together soy sauce, rice vinegar, hoisin sauce, and sesame oil. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Push chicken to one side of the skillet and add garlic, ginger, and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Add peanuts and sauce mixture to the skillet. Cook, stirring constantly, until sauce thickens and coats chicken, about 2-3 minutes. Remove from heat and stir in green onions. Serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

BBQ Chicken Pasta Bake is a delicious and comforting dish that combines tender chicken, cooked pasta, and a flavorful barbecue sauce, baked to perfection with a cheesy topping. It's a crowd-pleaser and perfect for family dinners or gatherings.

Ingredients: 2 cups cooked chicken, shredded. 2 cups cooked pasta. 1 cup barbecue sauce. 1 cup shredded mozzarella cheese. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup diced green bell pepper. 1/4 cup diced red bell pepper. 1/4 cup diced yellow bell pepper. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. BBQ sauce, mozzarella cheese, red onion, cilantro, bell peppers, tomatoes, and black olives should all be put in a large bowl together with the cooked chicken and pasta. Combine well. Add pepper and salt to taste. Place the mixture in a baking dish. Put Parmesan cheese on top of it. After the oven is hot, bake it for 20 to 25 minutes, or until the top is bubbly and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

These bakery-style soft-baked sugar cookies are a delightful treat. They have a perfectly tender texture with a slightly crisp edge and a wonderful buttery flavor. Enjoy them with a glass of milk or your favorite hot beverage.

Ingredients: 1 cup 226g unsalted butter, softened. 1 1/2 cups 300g granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 4 cups 500g all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup 120ml buttermilk. Additional granulated sugar for rolling.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the butter mixture, mixing them in with the buttermilk each time. Start with the dry ingredients and end with the buttermilk. Cover the cookie dough and put it in the fridge for at least one hour or overnight. Warm your oven up to 350F 175C and put parchment paper on baking sheets. Roll the dough into 1-inch balls after letting it cool. Cover each ball with more granulated sugar by rolling it in it. Cover the dough balls in sugar and place them on the baking sheets that have been prepared. Leave some space between each cookie. With the bottom of a glass or your fingers, make each dough ball a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool all the way down. Enjoy these tasty sugar cookies that look like they came from a bakery!

Prep Time: 20 minutes

Cook Time: 12 minutes

These cupcakes are too good to pass up. They taste like rich, decadent dark chocolate and salted caramel. Just what you need to satisfy your sweet tooth!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup hot water. 1/2 cup dark chocolate chips. 1/2 cup caramel sauce store-bought or homemade. Sea salt for sprinkling.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the cocoa powder, baking powder, baking soda, and salt in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet mixture, mixing them in with the buttermilk every so often. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. It will be smooth after you add the hot water and mix it in. The dark chocolate chips should be carefully mixed in. The batter should be about two thirds of the way up each cupcake liner. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Make a hole in the middle of each cupcake with a small knife or cupcake corer after they are completely cool. Put some caramel sauce in each hole, then put the top back on the cupcake to cover the filling. Add a little extra caramel sauce to the top of each cupcake and sprinkle with sea salt to make them taste like salted caramel. You should serve and enjoy your dark chocolate caramel cupcakes.

Prep Time: 20 minutes

Cook Time: 20 minutes

If you want a tasty and healthy meal, try these Slow Cooker BBQ Chicken Sandwiches with Skinny Slaw. The chicken is soft, tasty, and simple to make in the slow cooker. The skinny slaw gives it a nice crunch and a tangy taste. Plus, it doesn't contain gluten, so it can be eaten by people with different dietary needs.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup BBQ sauce. 1/4 cup honey. 1/4 cup apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 gluten-free sandwich buns. 1/2 head cabbage, thinly sliced. 2 carrots, grated. 1/4 cup Greek yogurt. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper should all be put into a slow cooker. Put the chicken breasts in the slow cooker and make sure they are covered in the sauce mix. Cook on low for 6 to 8 hours or high for 3 to 4 hours, or until chicken is soft and can be shred with a fork. When the chicken is done, use two forks to shred it right in the slow cooker, making sure to mix it well with the sauce. Grate some carrots and cabbage into a bowl and mix them together to make skinny slaw. To make the dressing, mix the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a separate small bowl. Toss the cabbage and carrots in the dressing until they are well covered. If you want to serve, put a lot of BBQ chicken on each gluten-free bun and top with a scoop of skinny slaw. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

The American cheeseburger is a classic dish that comes with fresh toppings, melted cheese, and juicy beef patties. It's the best food for comfort!

Ingredients: 1/2 lb ground beef. Salt and pepper to taste. 2 hamburger buns. 2 slices of American cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard.

Instructions: Warm up the grill or pan on the stove over medium-high heat. Make two burger patties out of the ground beef that are each the same size. Add pepper and salt. For medium-rare, cook the burger patties for about 4 to 5 minutes on each side on the grill or in the pan. You can cook them longer if you like them more done. Cover each patty with a slice of American cheese and cook for one more minute. This will melt the cheese. Fry or grill the hamburger buns for a few seconds on each side while the burgers are cooking. Put the burgers together: Put lettuce leaves on the bottom half of each bun. Then put a burger patty with melted cheese, tomato slices, and onion slices on top of each burger patty. Put ketchup and mustard on the top half of the buns and then put them on top of the burgers that have been put together. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Elevate your Super Bowl party with these finger-licking good smokey ribs. Perfectly seasoned and grilled to perfection, these ribs are sure to be a crowd-pleaser!

Ingredients: 3 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 2 cups barbecue sauce.

Instructions: Preheat your grill to medium-high heat. In a small bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the mixture generously over both sides of the ribs. Place the ribs on the preheated grill and cook for 20-25 minutes per side, or until the internal temperature reaches 145F 63C. During the last 10 minutes of grilling, baste the ribs with your favorite barbecue sauce, turning occasionally. Remove the ribs from the grill and let them rest for a few minutes before slicing. Serve hot, and enjoy the smoky goodness of these game-day ribs!

Prep Time: 15 minutes

Cook Time: 50 minutes