Iam Jemboy

These Mini Fig Pizza Bites are a tasty and different take on regular pizza. You can eat them at parties or just as a snack any time of the day. Figs are sweet, and the savory pizza toppings go well with them.

Ingredients: 1 package mini figs. 1/2 cup pizza sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup sliced pepperoni. 1/4 cup chopped green bell pepper. 1/4 cup sliced black olives. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Start by heating the oven to 350F 175C. Take the top off of each mini-fig and use a small spoon to make a hole in the middle for the filling. Crack the mozzarella cheese into small pieces and add the pepperoni slices, green bell pepper chunks, black olive slices, dried oregano, garlic powder, salt, and pepper to taste. Mix the ingredients together in a small bowl. Fill each mini figure with pizza filling, being careful not to fill them too much. Put the minifigs that have been stuffed on a baking sheet that has been lined with silicone baking mats or parchment paper. Place in an oven that has already been heated and bake for 10 to 12 minutes, or until the cheese melts and bubbles and the figs are warm all the way through. Take it out of the oven and let it cool a bit before adding fresh basil leaves on top. As a tasty starter or snack, serve the Mini Fig Pizza Bites.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Vegan Buffalo Cauliflower Tacos are a delicious and flavorful twist on traditional tacos. Crispy baked cauliflower florets are coated in spicy buffalo sauce, then stuffed into warm tortillas with fresh veggies and vegan ranch dressing.

Ingredients: 1 head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup almond milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup buffalo sauce. 8 small tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. Vegan ranch dressing, for serving.

Instructions: Before you start cooking, heat the oven to 450F 230C. Mix the flour, almond milk, garlic powder, onion powder, paprika, salt, and black pepper in a bowl with a whisk. This will make the batter. Make sure each cauliflower floret is fully covered in batter, then put them on a baking sheet that has been lined with parchment paper. The cauliflower should be baked in a hot oven for twenty to twenty-five minutes, or until it is crispy and golden brown. Put the cauliflower in a big bowl after it's done cooking and pour the buffalo sauce over it. Add toss to cover evenly. Use a dry skillet or the microwave to warm the tortillas up. Shedded lettuce, buffalo cauliflower, diced tomatoes, diced red onion, and chopped cilantro should be put on each tortilla before the tacos are put together. Add vegan ranch dressing on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

If you want the creamiest and tastiest hot chocolate ever, you can make it in your slow cooker. Rich whole milk, heavy cream, and two kinds of chocolate chips are mixed together in this recipe to make an unbelievably smooth and fancy drink. Great for cozy nights or holiday get-togethers.

Ingredients: 8 cups whole milk. 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 2 cups semisweet chocolate chips. 1 cup milk chocolate chips. 1 teaspoon vanilla extract. Pinch of salt. Optional toppings: whipped cream, marshmallows, chocolate shavings.

Instructions: Whole milk, heavy cream, sweetened condensed milk, semisweet chocolate chips, milk chocolate chips, vanilla extract, and salt should all be put into a slow cooker. Add the ingredients and mix them well. Cover and cook on low for two to three hours, stirring every now and then, until the chocolate melts and the mixture is hot. When it's done, pour hot chocolate into mugs and top with marshmallows, whipped cream, or chocolate shavings if you want.

Prep Time: 10 minutes

Cook Time: 180 minutes

Korean flavors are added to tender beef short ribs to make them taste even better. This slow-cooker recipe lets the meat marinate and cook slowly, making a dish that is both delicious and filling.

Ingredients: 3 lbs beef short ribs. 1 cup soy sauce. 1/2 cup brown sugar. 1/4 cup rice vinegar. 1/4 cup mirin. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons sesame oil. 1 teaspoon red pepper flakes. 1/2 cup green onions, chopped. 2 tablespoons toasted sesame seeds.

Instructions: To make the marinade, mix the soy sauce, brown sugar, rice vinegar, mirin, garlic, ginger, sesame oil, and red pepper flakes in a bowl with a whisk. Fill the slow cooker with short ribs. Pour the marinade over the ribs, making sure they are well covered. For the best flavor, cover and put in the fridge for at least two hours or overnight. The ribs should be cooked on low heat for 6 to 8 hours, or until they are soft and fall off the bone. To serve, top the ribs with toasted sesame seeds and green onions. You can eat the Korean short ribs with rice or any other side dish you like. Enjoy the sweet and salty tastes of these Korean short ribs that are cooked slowly.

Prep Time: 15 minutes

Cook Time: 480 minutes

A refreshing and aromatic spritzer featuring the herbal notes of rosemary, the sweetness of honey, and the tangy zest of grapefruit, perfect for any occasion.

Ingredients: 2 sprigs fresh rosemary. 2 tablespoons honey. 1 cup freshly squeezed grapefruit juice. 1 cup sparkling water. Ice cubes. Grapefruit slices for garnish.

Instructions: In a small saucepan, combine 1 sprig of rosemary with honey and 2 tablespoons of water. Bring to a simmer over medium heat, stirring until honey is dissolved. Remove from heat and let cool completely. In a glass pitcher, combine the cooled rosemary honey syrup with grapefruit juice and sparkling water. Stir well to combine. Fill glasses with ice cubes and pour the spritzer over the ice. Garnish each glass with a sprig of rosemary and a slice of grapefruit. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

These grilled pork chops with honey mustard are juicy and full of flavor. They make a quick and easy dinner. Sweet honey, sour mustard, and salty soy sauce come together to make a marinade that makes your mouth water and goes perfectly with tender pork chops. For a full meal, serve them with your favorite sides.

Ingredients: 4 pork chops. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 tablespoons soy sauce. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: In a small bowl, mix together honey, Dijon mustard, soy sauce, and minced garlic. Season pork chops with salt and pepper. Brush honey mustard mixture over both sides of the pork chops, covering them evenly. Preheat grill to medium-high heat. Grill pork chops for 5-7 minutes on each side, or until internal temperature reaches 145F 63C, brushing with additional honey mustard mixture while grilling. Remove from grill and let rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Treat yourself to the rich chocolatey goodness of brownies and the tart sweetness of fresh blackberries. You can enjoy these brownie squares whenever you want.

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1 1/2 cups fresh blackberries. 1/4 cup dark chocolate chips.

Instructions: Start by heating the oven to 350F 175C. A 8x8-inch baking pan should be greased and floured. Put the butter in a medium-sized saucepan and melt it over low heat. Take it off the heat and mix in the vanilla extract, sugar, and eggs until everything is well mixed. Mix the butter with the flour, salt, baking powder, and cocoa powder. Mix it up until it's just right. Add the chocolate chips and blackberries slowly. Spread out the batter in the baking pan that has been prepared. Bake in an oven that has already been heated for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs still on it. Before cutting the brownies into squares, let them cool all the way in the pan on a wire rack.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful blend of strawberries and tomatoes creates a unique twist on traditional jam, with a balance of sweet and savory flavors. Perfect for spreading on toast or serving with vegan cheese!

Ingredients: 500g strawberries, hulled and chopped. 300g tomatoes, chopped. 1 cup sugar. 1/4 cup balsamic vinegar. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp chili flakes. 1/4 tsp cinnamon.

Instructions: Strawberries, tomatoes, sugar, balsamic vinegar, salt, black pepper, chili flakes, and cinnamon should all be put in a large saucepan. Over medium-low heat, bring the mixture to a boil. Then, lower the heat to low and let it simmer for 40 to 45 minutes, stirring every now and then. Once the mixture is thick enough to spread like jam, take it off the heat and let it cool down a bit. Put the jam into clean jars, seal them tightly, and let them cool completely before putting them in the fridge. You can put this sweet and savory jam on crackers, toast, or vegan cheese to make it different. You can keep it in the fridge for up to two weeks.

Prep Time: 15 minutes

Cook Time: 45 minutes

These lemon cookies don't have any gluten and are soft and chewy. They taste great with lemon. They are a great treat for people who love lemons and delicious gluten-free desserts.

Ingredients: 2 cups almond flour. 1/2 cup coconut sugar. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 2 tablespoons fresh lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut sugar, and salt. Add melted coconut oil, lemon juice, lemon zest, and vanilla extract. Mix until dough forms. Roll dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball with the palm of your hand or the bottom of a glass. Bake for 10-12 minutes or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your soft, chewy, and delicious gluten-free lemon cookies!

Prep Time: 15 minutes

Cook Time: 10-12

These Green Chili Mexican Veggie Burgers are packed with flavor, fiber, and protein. They're made with black beans, quinoa, green chilies, and a blend of spices for a delicious and satisfying plant-based meal.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 cup cooked quinoa. 1/2 cup finely chopped green bell pepper. 1/2 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green chilies. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and black pepper to taste. 1/4 cup breadcrumbs. 1 tablespoon olive oil.

Instructions: In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth. Add cooked quinoa, chopped bell pepper, red onion, minced garlic, cilantro, green chilies, cumin, chili powder, salt, black pepper, and breadcrumbs. Mix until well combined. Divide the mixture into 4 equal portions and shape into burger patties. Heat olive oil in a skillet over medium heat. Add the burger patties and cook for 4-5 minutes on each side, or until golden brown and crispy. Serve the burgers on buns with your favorite toppings like avocado, lettuce, tomato, and salsa.

Prep Time: 15 minutes

Cook Time: 10 minutes

This vegan recovery drink is packed with nutrients to help replenish electrolytes and provide essential carbohydrates and protein after a workout.

Ingredients: 1 ripe banana. 1 cup coconut water. 1/2 cup frozen berries such as blueberries or strawberries. 1 tablespoon chia seeds. 1 tablespoon hemp seeds. 1 tablespoon maple syrup or agave syrup. 1/2 teaspoon vanilla extract. Pinch of sea salt.

Instructions: Peel the banana and break it into chunks. In a blender, combine banana chunks, coconut water, frozen berries, chia seeds, hemp seeds, maple syrup or agave syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy. Pour the mixture into a glass and serve immediately. Enjoy as a refreshing and replenishing recovery drink!

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy this rich and creamy keto butter chicken made in a slow cooker. It's full of fragrant spices and tender chicken. This dish is perfect for any day of the week because it makes you feel good.

Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup full-fat canned coconut milk. 1/2 cup unsalted butter, melted. 1/4 cup tomato paste. 4 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon garam masala. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: Put tomato paste, minced garlic and ginger, garam masala, turmeric, cumin, paprika, and cayenne pepper in a slow cooker. Add melted butter and mix the ingredients together. Mix things together well. Mix the sauces together and pour them over the chicken pieces in the slow cooker. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the chicken is soft and fully cooked. Add salt and pepper to taste after the food is cooked. Add chopped cilantro as a garnish before serving. For a full keto meal, serve hot with cauliflower rice or low-carb naan.

Prep Time: 15 minutes

Cook Time: 240 minutes

With a hint of smoke, these Honey Mustard BBQ Chicken Wings are the perfect mix of sweet and sour flavors. They're great as an appetizer or as a main dish for any event.

Ingredients: 2 lbs chicken wings. 1/4 cup honey. 1/4 cup Dijon mustard. 1/4 cup BBQ sauce. 2 cloves garlic, minced. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together honey, Dijon mustard, BBQ sauce, minced garlic, salt, and pepper. Place chicken wings in a large bowl and pour the honey mustard BBQ sauce over them. Toss to coat evenly. Arrange chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until the wings are cooked through and golden brown, flipping halfway through cooking. Once cooked, remove from the oven and garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 35 minutes

These Coconut Butter Bars are a delightful Paleo-friendly snack that's easy to make. They are gluten-free, dairy-free, and perfect for satisfying your sweet cravings while staying on a Paleo diet.

Ingredients: 1 cup almond flour. 1/2 cup shredded unsweetened coconut. 1/4 cup coconut oil, melted. 3 tablespoons honey or maple syrup. 1/2 teaspoon vanilla extract. A pinch of salt.

Instructions: Preheat your oven to 350F 175C and line an 8x8-inch 20x20 cm baking pan with parchment paper. In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, honey or maple syrup, vanilla extract, and a pinch of salt. Mix well until a dough forms. Press the dough evenly into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 15-20 minutes or until the edges turn golden brown. Remove from the oven and let it cool in the pan for about 15 minutes. Once cooled, place the pan in the refrigerator for at least 1 hour to firm up the bars. Remove the chilled bars from the pan and cut them into squares or bars. Store the Coconut Butter Bars in an airtight container in the refrigerator for a delicious and healthy Paleo treat.

Prep Time: 15 minutes

Cook Time: 20 minutes

Delicate and crispy, these Almond Lace Florentine Cookies are a delightful treat. With a rich caramel flavor and the crunch of sliced almonds, they are perfect for any occasion.

Ingredients: 1/2 cup unsalted butter. 1/2 cup granulated sugar. 1/2 cup heavy cream. 1/4 cup honey. 1/2 cup sliced almonds. 1/4 cup all-purpose flour. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a saucepan, melt the butter over medium heat. Stir in the sugar, heavy cream, and honey. Cook, stirring constantly, until the mixture starts to boil. Remove the saucepan from heat and stir in the sliced almonds, all-purpose flour, vanilla extract, and salt. Drop teaspoons of the batter onto the prepared baking sheet, leaving enough space between each cookie as they will spread during baking. Bake in the preheated oven for 8-10 minutes or until the cookies are golden brown around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies will be delicate and crispy. Enjoy your Almond Lace Florentine Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delight in the perfect blend of buttery cookies, nutty goodness, and sweet cherry jam with this recipe from 2 Cookin Mamas.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup finely chopped nuts e.g., pecans or walnuts. 1/4 cup cherry jam.

Instructions: Start by heating the oven to 350F 175C. Melt the butter and mix it with the sugar in a bowl until the mixture is smooth. Now add the vanilla extract and mix it in again. Add the all-purpose flour slowly while mixing, and keep mixing until a soft dough forms. Make 1-inch balls out of the dough. Make sure that all of the balls are covered in the chopped nuts by rolling them in them. Spread the dough balls out on a baking sheet so they are about an inch apart. Make a hole in the middle of each dough ball with your thumb or the back of a teaspoon. Put a small amount of cherry jam into each hole. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After the cookies are done baking, 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 completely. As a sweet treat, enjoy these tasty Cherry Jam Thumbprint Cookies with Nuts!

Prep Time: 20 minutes

Cook Time: 15 minutes

For Thanksgiving, these hearty stuffed butternut squashes make a great vegan main dish that is full of flavor and good for you.

Ingredients: 2 medium butternut squashes. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup cooked quinoa. 1 cup cooked black beans. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper, to taste. 1/2 cup chopped fresh cilantro. 1/2 cup chopped walnuts.

Instructions: Turn on the oven and heat it up to 400F 200C. Cut the butternut squash in half down the middle, and then scoop out the seeds. Lay the squash halves on a baking sheet with the cut side facing up. Roast for 45 minutes, or until the squash is soft. Put the olive oil in a big pan and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. It's time to add the black beans, cumin, chili powder, salt, and pepper to the quinoa. Bring it to a boil again. Take it off the heat and add the walnuts and cilantro. Fill up each half of the squash with the quinoa mix. Put the squash back in the oven and bake for another 15 minutes. Serve hot, and if you want, top with more cilantro.

Prep Time: 20 minutes

Cook Time: 60 minutes