Jillisia Lynn

With our Sizzling Bourbon Glazed Ribs, you can enjoy the perfect balance of savory, sweet, and smoky flavors. There is a rich bourbon glaze on these tender baby back ribs that makes them the star of any BBQ party. Get ready for a taste experience that will make everyone want more!

Ingredients: 3 lbs baby back ribs. 1 cup bourbon. 1/2 cup brown sugar. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp cayenne pepper. Salt and black pepper to taste.

Instructions: Warm up the grill over medium-high heat. Use salt, black pepper, smoked paprika, and cayenne pepper to season the ribs. Put bourbon, brown sugar, soy sauce, and minced garlic in a saucepan and mix them together. Slowly cook the mixture over medium-low heat until it turns into a glaze. For 15 minutes on each side, grill the ribs. In the last 5 minutes of cooking, baste them with the bourbon glaze. For safety reasons, make sure the ribs are cooked all the way through to 145F 63C. After 5 minutes, cut the ribs into pieces. Enjoy it with extra bourbon glaze on the side.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in this guilt-free Paleo fudge that's rich in flavor and free from refined sugars and dairy. It's a delicious treat that satisfies your sweet cravings while adhering to a Paleo lifestyle.

Ingredients: 1 cup coconut oil. 1/2 cup raw honey or maple syrup. 1 cup unsweetened almond butter. 1/2 cup unsweetened cocoa powder. 1 tsp vanilla extract. Pinch of sea salt. 1/2 cup chopped nuts optional.

Instructions: In a saucepan, melt the coconut oil over low heat. Once melted, remove from heat and stir in the raw honey or maple syrup until well combined. Add the almond butter, cocoa powder, vanilla extract, and a pinch of sea salt to the mixture. Stir until smooth and creamy. If desired, fold in chopped nuts for added texture and flavor. Line a square or rectangular dish with parchment paper, leaving some overhang on the sides for easy removal. Pour the fudge mixture into the dish and spread it evenly with a spatula. Place the dish in the freezer and let the fudge set for at least 2 hours, or until firm. Once the fudge is set, remove it from the freezer and lift it out of the dish using the parchment paper overhang. Cut the fudge into small squares or rectangles. Serve and enjoy! Store any leftovers in the freezer to keep them firm.

Prep Time: 15 minutes

Cook Time: 120 minutes

A delightful sushi roll featuring fresh salmon, creamy avocado, and crisp cucumber, perfect for sushi lovers.

Ingredients: 200g sushi rice. 4 nori seaweed sheets. 200g fresh salmon fillet, thinly sliced. 1 avocado, thinly sliced. 1/2 cucumber, thinly sliced. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. A nori sheet should be put on a bamboo sushi mat. Cover the nori sheet with a thin layer of sushi rice. Line up the cucumber, avocado, and salmon slices across the rice. Using the bamboo mat to roll the sushi tightly, seal the edge with water. Use the rest of the ingredients to make three more rolls. With a sharp knife, cut each roll into six to eight pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 25 minutes

Cook Time: 5 minutes

Indulge in the delightful combination of rich chocolate and refreshing mint with these homemade cupcakes. Perfect for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup 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 cup buttermilk. 1/2 tsp peppermint extract. Green food coloring optional. 1/2 cup mini chocolate chips. For the frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2-3 tbsp milk. 1/2 tsp peppermint extract. Green food coloring optional. Mini chocolate chips and fresh mint leaves for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin 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 a different bowl until it is light and fluffy. Each egg should be added one at a time, and then the vanilla extract and peppermint extract should be mixed in. To make it look minty, you can add a few drops of green food coloring to the wet mixture. Add the dry ingredients to the wet mixture slowly, adding buttermilk every two or three additions and starting with the dry ingredients each time. It's okay to add the little chocolate chips. Fill up each muffin tin cup about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After putting the cupcakes in the pan to cool for a while, move them to a wire rack to cool completely. For the frosting, beat the softened butter until it's smooth. Then, add the powdered sugar, milk, and peppermint extract little by little until you get the consistency you want. If you want the frosting to look like mint, you can add green food coloring to it. Ice the cupcakes with the mint frosting once they are completely cool. Top them with mini chocolate chips and fresh mint leaves. Have fun with your tasty chocolate mint cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

These hash brown muffin tray eggs are a quick and easy way to feed a lot of people breakfast. You can make them ahead of time, and they're great for brunch or breakfast parties. The crunchy hash brown crust gives the fluffy eggs a great texture.

Ingredients: 4 cups frozen hash browns. 1 cup shredded cheddar cheese. 8 large eggs. 1/2 cup milk. Salt and pepper to taste. Cooking spray. Chopped fresh chives for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the frozen hash browns in a bowl to thaw. Use a paper towel to press them down and get rid of any extra water. Spray cooking spray on a muffin tray to keep the muffins from sticking. Spread the hash browns out evenly in the muffin tins and press them down to make a nest shape. Put some chopped cheddar cheese on top of the hash browns. Add the eggs, milk, salt, and pepper to a different bowl and mix them together using a whisk. Spread the egg mix out in each hash brown nest in the muffin tin. The eggs should be set and the edges should be golden brown after 20 to 25 minutes in a hot oven. Take the hash brown muffin tray eggs out of the oven and let them cool down for a while. If you want, you can add chopped fresh chives as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Roasted Delicata Squash, Pomegranate, and Arugula Salad is a vibrant and flavorful combination of sweet and savory ingredients. The roasted delicata squash adds a caramelized richness, while the pomegranate arils provide a burst of freshness and the arugula lends a peppery bite. Topped with feta cheese and fresh herbs, this salad is perfect for any occasion.

Ingredients: 2 delicata squash, peeled, seeded, and sliced into 1/2-inch rings. 2 tablespoons olive oil. Salt and black pepper to taste. 6 cups fresh arugula. 1 cup pomegranate arils. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh cilantro leaves. 1/4 cup chopped red onion. 1/4 cup balsamic vinaigrette dressing.

Instructions: Preheat your oven to 425F 220C. In a bowl, toss the delicata squash rings with olive oil, salt, and black pepper until well coated. Place the squash rings on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, flipping them halfway through the cooking time. While the squash is roasting, prepare the salad ingredients. In a large bowl, combine the fresh arugula, pomegranate arils, crumbled feta cheese, chopped mint, chopped cilantro, and red onion. Once the roasted squash rings are done, let them cool slightly, then add them to the salad bowl. Drizzle the balsamic vinaigrette dressing over the salad and toss everything gently to combine. Serve the roasted delicata squash, pomegranate, and arugula salad immediately as a delicious and colorful side dish or main course. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the delicious mix of sweet pears, rich dark chocolate, and crunchy walnuts in a crumble crust made of butter. This Pear Chocolate Walnut Crumble Tart is a delicious dessert that's great for any event. It combines comforting tastes and textures to make a tasty treat.

Ingredients: 4 ripe pears, peeled, cored, and thinly sliced. 100g dark chocolate, chopped. 75g walnuts, chopped. 150g all-purpose flour. 100g unsalted butter, cold and diced. 50g granulated sugar. 50g brown sugar. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Pinch of salt.

Instructions: Preheat the oven to 180C 350F. In a mixing bowl, combine the sliced pears, chopped chocolate, and chopped walnuts. Set aside. In a separate bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the cold diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. Press two-thirds of the crumble mixture into the base and up the sides of a tart tin. Spread the pear, chocolate, and walnut mixture evenly over the prepared base. Sprinkle the remaining crumble mixture over the top. Bake in the preheated oven for 35-40 minutes or until the crumble is golden brown and the pears are tender. Allow the tart to cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

A colorful and tasty salad with roasted Brussels sprouts and cranberries, pecans that are crunchy, feta cheese that is creamy, and a balsamic vinaigrette that is sour.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 1 cup fresh cranberries. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup chopped pecans. 2 cups mixed greens. 1/4 cup crumbled feta cheese. 2 tbsp balsamic vinaigrette dressing.

Instructions: Preheat your oven to 400F 200C. In a mixing bowl, toss the Brussels sprouts and cranberries with olive oil, salt, and pepper until well coated. Spread the Brussels sprouts and cranberries on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized. While roasting, toast the pecans in a dry skillet over medium heat until they become fragrant, then set them aside. In a large salad bowl, combine the roasted Brussels sprouts and cranberries with mixed greens. Top the salad with crumbled feta cheese and toasted pecans. Drizzle balsamic vinaigrette dressing over the salad and toss to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Savor these traditional gluten-free chocolate browniesthey're rich, fudgy, and amazingly tasty. They're ideal for sating your desire for chocolate!

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chips.

Instructions: Grease an 8x8-inch 20x20 cm baking pan and preheat your oven to 350F 175C. Mix the cocoa powder, baking powder, salt, and gluten-free flour in a medium-sized bowl. Put aside. Heat the butter in a bowl that is safe to use in the microwave for about 30 seconds, or until it is completely melted. As an alternative, you could melt it over a stove. Grated sugar and melted butter should be combined in a separate, sizable mixing bowl. Blend until thoroughly blended. The butter-sugar mixture should be smooth and creamy after the eggs and vanilla extract are added. Stirring until just combined, gradually add the dry ingredient mixture to the wet ingredients. Add the semi-sweet chocolate chips and mix well. Transfer the brownie mixture into the baking pan that has been preheated and level it out. Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted in the center emerges with a few moist crumbs rather than wet batter. Take the brownies out of the oven and allow them to cool in the pan for ten or so minutes before moving them to a wire rack to finish cooling. Cut into squares and enjoy after they've cooled!

Prep Time: 15 minutes

Cook Time: 30 minutes

In waffle form, you can enjoy the warm and cozy tastes of gingerbread. You can make these gingerbread waffles for breakfast during the holidays or whenever you want to enjoy the warm taste of gingerbread.

Ingredients: 1 1/2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 2 large eggs. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1/2 cup molasses. 1 cup buttermilk. 1 teaspoon vanilla extract.

Instructions: Mix the salt, ginger, cinnamon, cloves, nutmeg, baking powder, and baking soda with a whisk in a large bowl. First, beat the eggs in a different bowl. Then, add the brown sugar, molasses, buttermilk, granulated sugar, and vanilla extract. Mix everything together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Get your waffle iron hot and coat it with cooking spray that doesn't stick or a little melted butter. Follow the maker's directions and pour the waffle batter onto the hot waffle iron. Cook until the waffles are golden brown and crisp. You can top the warm gingerbread waffles with whipped cream, maple syrup, or powdered sugar, or anything else you like.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the cool taste of summer with this delicious ice cream that has been swirled with a mix of berries. Each scoop is packed full of the naturally sweet flavors of blueberries, raspberries, and strawberries. It's a delicious treat that perfectly captures the spirit of the season.

Ingredients: 2 cups mixed berries strawberries, raspberries, blueberries. 1 cup heavy cream. 1 cup whole milk. 1/2 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: In a blender, puree the mixed berries until smooth. In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is dissolved. Stir in the pureed berries until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of the ice cream topped with fresh berries for an extra burst of flavor.

Prep Time: 15 minutes

Cook Time: 20 minutes

For a cozy breakfast or brunch, these vegan pumpkin pancakes are the best. They are full of fall flavors and made with healthy ingredients like almond milk and pumpkin puree. They will satisfy your pancake cravings.

Ingredients: 1 cup pumpkin puree. 1 1/4 cups almond milk. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: In a mixing bowl, whisk together pumpkin puree, almond milk, maple syrup, apple cider vinegar, and vanilla extract until well combined. In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Combine the wet and dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay. Preheat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter. Serve warm with your favorite toppings like maple syrup, sliced bananas, or chopped nuts.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in these guilt-free 4 Ingredient Fudge Protein Brownies that are not only vegan, gluten-free, and paleo but also packed with protein. These brownies are incredibly easy to make and satisfy your chocolate cravings while providing a protein boost.

Ingredients: 1 cup almond butter. 1/2 cup cacao powder. 1/4 cup maple syrup. 1/4 cup chocolate protein powder.

Instructions: Preheat your oven to 350F 175C and grease an 8x8-inch baking pan with coconut oil or line it with parchment paper. In a mixing bowl, combine almond butter, cacao powder, maple syrup, and chocolate protein powder. Mix well until a thick and smooth batter forms. Transfer the batter to the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until the brownies are set and a toothpick inserted into the center comes out clean. Remove from the oven and allow the brownies to cool in the pan for 10-15 minutes. Once cooled, cut into squares, and enjoy your delicious 4 Ingredient Fudge Protein Brownies! These brownies are vegan, gluten-free, and paleo-friendly. They are perfect for a healthy treat or post-workout snack.

Prep Time: 10 minutes

Cook Time: 25 minutes

A quick and easy take on traditional lasagna are these Slow Cooker Lasagna Rolls. They are filled with a tasty cheese mixture and meat sauce, and then cooked in the slow cooker until they are done.

Ingredients: 10 lasagna noodles. 1 pound ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 24 oz jar marinara sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the lasagna noodles until they are al dente. Remove the water and set it aside. Add the ground beef, onion, and garlic to a skillet. Cook over medium heat until the beef is browned and the onion is soft. Get rid of extra fat. It's time to add the salt, pepper, dried oregano, and basil. Let it cook for 5 minutes. Put the Parmesan cheese, 1/2 cup of mozzarella cheese, and ricotta cheese in a bowl and mix them together. In the bottom of the slow cooker, spread out some of the meat sauce. Cover a baking sheet with cooked lasagna noodles. Add a layer of the cheese mixture on top of the noodles. Put the noodle in the slow cooker seam-side down after rolling it up. Do again with the rest of the noodles. Cover the lasagna rolls with the rest of the meat sauce and cover them with the rest of the mozzarella cheese. If you want the cheese to melt and bubble, cover the pot and set it on low for 4 to 5 hours. Add chopped parsley as a garnish before serving.

Prep Time: 30 minutes

Cook Time: 240 minutes

A delicious gluten-free version of the classic stovetop chicken piccata, featuring tender chicken breasts in a tangy lemon-caper sauce.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup gluten-free all-purpose flour. 2 tablespoons olive oil. 3 tablespoons unsalted butter. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 2 tablespoons capers, drained. 2 tablespoons chopped fresh parsley.

Instructions: Season chicken breasts with salt and pepper. Dredge chicken in gluten-free flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add chicken to the skillet and cook until golden brown on both sides, about 5-6 minutes per side. Remove chicken from skillet and set aside. In the same skillet, melt butter over medium heat. Add chicken broth, lemon juice, and capers to the skillet, stirring to combine. Bring to a simmer and cook for 2-3 minutes until slightly reduced. Return chicken to the skillet and cook for an additional 2-3 minutes, allowing chicken to heat through and sauce to thicken. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Nitro Cold Brew Coffee is a delicious, velvety-smooth coffee that has been mixed with nitrogen gas to give it a creamy texture and a Guinness-like appearance. This is a nice and refreshing way to drink cold brew coffee.

Ingredients: 1 cup coarsely ground coffee beans. 4 cups cold, filtered water. Nitrogen gas cartridge for nitro infusion.

Instructions: Pour cold, filtered water into a large jar or pitcher and add the coarsely ground coffee beans. Make sure that all of the coffee grounds are fully saturated by stirring the mixture until it is well combined. Place the jar or pitcher in the fridge and cover it. Let it steep for 12 to 24 hours. To get rid of the grounds, strain the cold brew concentrate through a fine-mesh sieve or coffee filter after letting it steep. Put the cold brew concentrate in a clean bottle or container, making sure there is some room at the top. Put a nitrogen gas cartridge in a nitro cold brew keg or dispenser and charge it according to the directions on the cartridge. Let the cold brew concentrate flow through the nitro tap as you pour it from the bottle into a glass. You can put the nitro cold brew coffee in a glass with ice if you want to. I hope you enjoy the nitro cold brew coffee! It's smooth, creamy, and foamy.

Prep Time: 10 minutes

Cook Time: 720 minutes

This savory mushroom tart is a delightful alternative to quiche, featuring a buttery puff pastry crust filled with flavorful mushrooms, onions, and creamy Gruyere cheese. It's perfect for brunch, lunch, or a light dinner.

Ingredients: 1 sheet of puff pastry. 2 cups sliced mushrooms. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/2 cup grated Gruyere cheese. 3 eggs. 1/2 cup heavy cream. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Preheat your oven to 375F 190C. Roll out the puff pastry sheet and place it into a tart pan, pressing it gently into the corners. In a skillet, heat olive oil over medium heat. Add sliced onions and garlic, saut until softened. Add mushrooms to the skillet and cook until they release their moisture and start to brown. Season with salt and pepper. Spread the mushroom mixture evenly over the puff pastry crust. Sprinkle grated Gruyere cheese on top. In a separate bowl, whisk together eggs and heavy cream. Season with salt and pepper. Pour the egg mixture over the mushrooms and cheese in the tart pan. Bake in the preheated oven for 25-30 minutes, or until the tart is set and golden brown. Once done, remove from the oven and let it cool slightly before slicing. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes