Lilou73

Enjoy these delicious flourless carrot cake cookies with luscious mascarpone frosting. These gluten-free cookies are bursting with carrot cake flavors, including warm spices and a hint of citrus.

Ingredients: 2 cups grated carrots. 1 cup almond flour. 1 cup rolled oats. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup mascarpone cheese. 1/4 cup powdered sugar. 1 teaspoon lemon zest. 1 tablespoon lemon juice. Chopped nuts and shredded carrots for garnish.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Grate the carrots and mix them with the almond flour, rolled oats, maple syrup, melted coconut oil, egg, vanilla extract, salt, ground cinnamon, ground nutmeg, and ground cinnamon. To make cookie dough, mix it well. Take tablespoon-sized chunks of the dough and place them on the baking sheet that has been prepared. Make each cookie a little flatter with the back of a spoon. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. Making the mascarpone frosting will take some time while the cookies are baking. Whip the powdered sugar, lemon zest, and lemon juice with a whisk in a bowl until the mascarpone cheese is smooth and creamy. Take the cookies 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. Spread a large amount of mascarpone frosting on top of each cookie once they are completely cool. Add chopped nuts and shredded carrots to the top of the frosted cookies. Enjoy these tasty carrot cake cookies without flour that are frosted with mascarpone!

Prep Time: 20 minutes

Cook Time: 15 minutes

These keto chicken tenders wrapped in bacon are a tasty and filling meal that is great for people on a low-carb diet. Your taste buds will love the way soft chicken and crispy bacon taste together.

Ingredients: 1 lb chicken tenders. 12 slices bacon. 1/2 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season chicken tenders with garlic powder, paprika, salt, and pepper. Wrap each chicken tender with a slice of bacon. Place the wrapped chicken tenders on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until chicken is cooked through and bacon is crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

A comforting and creamy chowder loaded with tender chicken, sweet corn, and hearty vegetables, slow-cooked to perfection.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups frozen corn kernels. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups diced potatoes. 1 cup diced carrots. 1 cup diced celery. 2 cups milk. 1 cup heavy cream. 1/4 cup all-purpose flour. 1 tsp dried thyme. 1 tsp dried parsley. Salt and pepper to taste.

Instructions: In a slow cooker, combine chicken, corn, onion, garlic, chicken broth, potatoes, carrots, and celery. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. In a small bowl, whisk together milk, heavy cream, flour, thyme, parsley, salt, and pepper until smooth. Stir milk mixture into the slow cooker during the last 30 minutes of cooking. Once soup is thickened, serve hot, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

This sandwich is a tasty meal that can be eaten at any time of the day because it has crispy bacon, perfectly fried eggs, and tangy pickled spring onions.

Ingredients: 6 slices bacon. 4 large eggs. 4 sandwich buns. 1 cup pickled spring onions. 4 slices cheese optional. 2 tbsp butter. Salt and pepper to taste.

Instructions: In a pan over medium heat, cook bacon until it's crispy. Take it off and let it dry on paper towels. Melt 1 tablespoon of butter over medium-low heat in the same pan. Put eggs into the pan and cook them until they're done the way you like them. Season with salt and pepper if you want. During the last minute of cooking, put a slice of cheese on top of each egg to melt. For a light golden color, toast the sandwich buns. Cover the toasted buns with the rest of the butter. Put together the sandwiches by putting pickled spring onions, bacon, eggs with cheese if using, and cheese on the bottom halves of the buns. Put the other half of the buns on top and serve right away.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Melty Ham and Cheese Dip is delicious and gooey. It's great for parties or game nights. With diced ham, cheddar, and mozzarella cheese, it's a hit with everyone!

Ingredients: 1 cup diced cooked ham. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup mayonnaise. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon black pepper.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine all ingredients and mix well. Transfer the mixture to a baking dish. Bake for 20-25 minutes or until the dip is bubbly and lightly browned on top. Serve hot with your favorite crackers or bread slices.

Prep Time: 10 minutes

Cook Time: 25 minutes

Savor the rich flavors of tender chicken cooked in a savory Marsala wine sauce, perfect for an elegant dinner.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 1 cup Marsala wine. 1 cup chicken broth. 2 tablespoons butter. Chopped fresh parsley for garnish.

Instructions: Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add mushrooms and garlic. Cook until mushrooms are tender, about 5 minutes. Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Return chicken to skillet and simmer until chicken is cooked through and sauce has thickened, about 10 minutes. Stir in butter until melted and sauce is glossy. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

On hot summer days, these yogurt berry popsicles are a tasty and healthy treat. These are made with smooth Greek yogurt, a mix of fresh berries, a little honey or maple syrup for sweetness, and a hint of vanilla. These popsicles are simple to make and taste great. They're also a great way to cool off and satisfy your sweet tooth.

Ingredients: 2 cups Greek yogurt. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: Greek yogurt, mixed berries, honey or maple syrup, and vanilla extract should all be put into a blender. Mix the ingredients together until they are smooth. Fill up each popsicle mold about two thirds of the way to the top with the yogurt-berry mixture. Place a popsicle stick in each mold. Put the popsicles in the freezer for at least 4 hours, or until they are completely frozen. Let the popsicles loosen up by running them under warm water for a few seconds. Then, carefully pull them out of the molds. Serve your yogurt berry popsicles and enjoy them!

Prep Time: 10 minutes

Cook Time: 0 minutes

These classic vanilla cupcakes are a delightful treat for any occasion. They have a tender crumb and a delicious vanilla flavor that everyone will love.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons pure vanilla extract. 1/2 cup whole milk.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a medium-sized bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost and decorate your cupcakes as desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Barbecue Chicken Pasta Salad is a delightful combination of grilled chicken, pasta, and a zesty barbecue-ranch dressing. It's a perfect dish for a summer barbecue or a quick and satisfying weeknight meal.

Ingredients: 2 cups cooked pasta. 1 cup grilled chicken, diced. 1/2 cup corn kernels. 1/2 cup black beans, drained and rinsed. 1/4 cup red onion, finely chopped. 1/4 cup bell pepper, diced. 1/4 cup cherry tomatoes, halved. 1/4 cup shredded cheddar cheese. 1/4 cup barbecue sauce. 2 tablespoons ranch dressing. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large bowl, combine the cooked pasta, diced grilled chicken, corn kernels, black beans, red onion, bell pepper, cherry tomatoes, and shredded cheddar cheese. In a separate small bowl, whisk together the barbecue sauce, ranch dressing, and olive oil until well combined. Pour the dressing mixture over the salad ingredients in the large bowl and toss to coat everything evenly. Season the salad with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. Before serving, garnish the barbecue chicken pasta salad with fresh cilantro leaves. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes