Lizzie Angel Saint

These Mini Chocolate Thumbprint Cookies have a rich cocoa flavor, a nutty crunch, gooey chocolate, and a fruity jam filling. They're ideal for sharing and enjoying with milk or coffee!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1 large egg yolk. 1/2 teaspoon vanilla extract. 1/2 cup finely chopped nuts e.g., pecans, walnuts. 1/4 cup chocolate chips. 1/4 cup fruit jam e.g., raspberry, apricot.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour and cocoa powder. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Roll the dough into small balls, about 1 inch in diameter. Roll each ball in chopped nuts, pressing lightly to adhere. Place the nut-coated dough balls on the prepared baking sheet. Use your thumb or the back of a spoon to create small indentations in the center of each dough ball. Bake in the preheated oven for 10-12 minutes, or until the cookies are set. Remove from the oven and immediately press a few chocolate chips into the center of each indentation. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once the cookies are cool, fill each indentation with a small amount of fruit jam. Allow the jam to set before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

These Vegan Pumpkin Chai Whoopie Pies are a delicious fall treat. They are made of a soft, cake-like cookie sandwich filled with creamy chai spice frosting. The flavors are warm from the pumpkin and the chai spices. They're great for any fall get-together or as a sweet treat on a cold night.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon chai spice mix ground cinnamon, ginger, cardamom, cloves, and nutmeg. 1/2 cup almond milk. 1 tablespoon apple cider vinegar. Chai spice frosting vegan butter, powdered sugar, chai spice mix. Optional: crushed pecans for garnish.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl. Mix the flour, baking powder, baking soda, salt, and chai spice mix together in a different bowl. Mix the dry and wet ingredients together until they are just barely mixed. To make vegan buttermilk, mix almond milk and apple cider vinegar in a small bowl. Mix this into the batter until it's smooth. Place spoonfuls of batter on baking sheets that have been prepared, leaving space between each one. For 10 to 12 minutes, or until a light touch makes the tops spring back. On a wire rack, let the whoopie pies cool all the way down. To make the chai spice frosting, mix vegan butter, powdered sugar, and chai spice mix until smooth while the pies cool. Once the whoopie pies are cool, put frosting on one pie's flat side and put it between two other pies. Do this with the rest of the pies. If you want, you can add crushed pecans as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

These Chicken Enchiladas with Red Chile Sauce are a delicious and comforting Tex-Mex dish. They are filled with seasoned shredded chicken and topped with a creamy red enchilada sauce, making them perfect for a family dinner or a casual get-together with friends.

Ingredients: 2 cups shredded cooked chicken. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced green bell pepper. 1/2 cup diced red bell pepper. 1 can 10 ounces red enchilada sauce. 1/2 cup sour cream. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 small flour tortillas. Chopped fresh cilantro and sliced green onions for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the diced onion, green bell pepper, red bell pepper, ground cumin, chili powder, garlic powder, salt, and black pepper in a large bowl. Add the shredded chicken and mix it with 1/2 cup of shredded cheddar cheese. Combine well. The red enchilada sauce and sour cream should be mixed together well in a different bowl. Spread out a small amount of the red enchilada sauce mixture in the bottom of a 9x13-inch baking dish. For about 30 seconds, warm the flour tortillas in the microwave to make them easy to shape. Spread some of the chicken mixture on each tortilla. Then, roll them up and put them in the baking dish seam side down. Add the rest of the red enchilada sauce to the rolled tortillas and make sure they are all covered in sauce. On top of the enchiladas, sprinkle the last 1/2 cup of shredded cheddar cheese. Put the enchiladas in an oven that has already been heated for 20 to 25 minutes, or until the cheese is bubbly and the food is hot all the way through. If you want, you can add chopped fresh cilantro and sliced green onions as a garnish. Enjoy your Chicken Enchiladas with Red Chile Sauce while they're still hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

These Giant Reese's Stuffed Monster Cookies are the ultimate treat for peanut butter and chocolate lovers. They're big, chewy, and packed with chunks of Reese's peanut butter cups, chocolate chips, and colorful M&M's candies. You won't be able to resist their deliciousness!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup quick oats. 1 cup chocolate chips. 1 cup Reese's peanut butter cups, chopped. 1/2 cup M&M's candies. 1/2 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the quick oats, chocolate chips, chopped Reese's peanut butter cups, M&M's candies, and chopped nuts if using. Using a cookie scoop or spoon, drop large balls of dough onto the prepared baking sheets. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious Giant Reese's Stuffed Monster Cookies with a glass of milk or your favorite beverage!

Prep Time: 20 minutes

Cook Time: 12-15

Indulge in the creamy and exotic flavors of this vegan pumpkin lassi, enriched with the warmth of ginger, cardamom, and coconut. It's a delightful twist on a traditional Indian beverage, perfect for sipping on a cozy autumn day or as a refreshing treat year-round.

Ingredients: 1 cup pumpkin puree. 2 cups coconut yogurt. 1 cup coconut milk. 2 tablespoons maple syrup. 1 tablespoon grated fresh ginger. 1 teaspoon ground cardamom. 1/2 teaspoon ground cinnamon. Pinch of ground nutmeg. Pinch of salt. Ice cubes optional.

Instructions: Pumpkin puree, coconut yogurt, coconut milk, maple syrup, grated ginger, cardamom, cinnamon, nutmeg, and a pinch of salt should all be put into a blender. Mix everything together until it's smooth. Taste it, and if you think it needs more sweetness, add more maple syrup. If you want your lassi to be colder, add ice cubes and blend it again until it's smooth. Laxi should be served cold after being poured into glasses. Before serving, you can add a sprinkle of ground cinnamon or grated coconut as a decoration.

Prep Time: 10 minutes

Cook Time: 0 minutes

This slow cooker recipe for tender shredded chicken with a flavorful Paleo buffalo sauce is ideal for a quick and delectable dinner. It's free of gluten, Paleo, and packed with flavorbold buffalo flavor.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup hot sauce. 1/4 cup ghee or clarified butter. 2 cloves garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. Optional: chopped green onions for garnish.

Instructions: Put the chicken breasts in a slow cooker. Ghee or clarified butter should be melted in a saucepan over low heat. Melt the ghee and mix in the hot sauce, minced garlic, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Mix thoroughly until fully incorporated. Make sure the chicken breasts in the slow cooker are evenly coated by pouring on the buffalo sauce. Cook the chicken for 6-8 hours on low or 3-4 hours on high, covered, or until it's very tender and easily shreddable. When cooked, immediately shred the chicken with two forks in the slow cooker and toss with the buffalo sauce. If desired, top hot dish with chopped green onions.

Prep Time: 10 minutes

Cook Time: 240 minutes

A comforting and creamy soup loaded with potatoes, cheese, bacon, and sour cream, perfect for a cozy meal.

Ingredients: 6 potatoes, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup water. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/2 cup cooked bacon, chopped. Salt and pepper to taste. Chives, for garnish.

Instructions: In a slow cooker, combine potatoes, onion, garlic, chicken broth, and water. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender. Using an immersion blender, blend soup until smooth. Stir in heavy cream, cheddar cheese, sour cream, and cooked bacon. Season with salt and pepper to taste. Continue cooking on low for an additional 30 minutes, until cheese is melted and soup is heated through. Serve hot, garnished with chives.

Prep Time: 15 minutes

Cook Time: 360 minutes

Tequila-infused shrimp cooked with vegetables and layered with tortilla chips, enchilada sauce, and cheese, baked to perfection for a flavorful and satisfying dish.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 jalapeo, seeded and diced. 1 red bell pepper, diced. 1 cup cherry tomatoes, halved. 1/4 cup tequila. 1/4 cup lime juice. 1/4 cup chopped cilantro. Salt and pepper to taste. Tortilla chips. 1 cup enchilada sauce. 1 cup shredded cheese. Sour cream and additional cilantro for garnish.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Put in the garlic, onion, jalapeo, and red bell pepper. For about 5 minutes, or until softened, saut. It will take about 34 minutes of cooking after adding the shrimp until they turn pink. Chop up the cilantro and add it along with the tequila and lime juice. Add pepper and salt. Turn down the heat and let it simmer for two to three minutes, until the flavors mix. Put tortilla chips, the shrimp mixture, enchilada sauce, and shredded cheese in a separate baking dish. Do this again and again until all the ingredients are used up. Top it off with a layer of cheese. Put the dish in an oven that has already been heated to 375F 190C and bake for 10 to 12 minutes, or until the cheese melts and bubbles. Before serving, top with sour cream and more cilantro.

Prep Time: 20 minutes

Cook Time: 15 minutes

This recipe for oven-fried chicken gives you the crispy goodness of fried chicken without all the work of deep-frying. There is a tasty buttermilk soak and a seasoned flour coating that makes each bite moist and full of flavor.

Ingredients: 6 chicken drumsticks. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. 1/4 cup melted butter.

Instructions: Preheat oven to 400F 200C. In a large bowl, soak chicken drumsticks in buttermilk for 30 minutes. In another bowl, mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge in flour mixture, coating evenly. Place coated chicken on a baking sheet lined with parchment paper. Drizzle melted butter over the chicken. Bake in the preheated oven for 45-50 minutes, or until chicken is golden brown and cooked through, flipping halfway through cooking time for even browning. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 50 minutes

The sweet and savory flavors in these Root Beer Pulled Pork Sandwiches go well together. The root beer gives the pulled pork sandwich a unique twist. The slow-cooked pork is soft and full of flavor. Add coleslaw on top to make it even crunchier!

Ingredients: 3 pounds pork shoulder, boneless. 1 onion, chopped. 1 cup root beer. 1 cup barbecue sauce. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 8 hamburger buns. Coleslaw optional, for topping.

Instructions: Place the pork shoulder in a slow cooker. Add chopped onion, minced garlic, salt, and black pepper. Pour in the root beer and barbecue sauce. Cover and cook on low for 8-10 hours or until the pork is tender and can be easily pulled apart with a fork. Remove the cooked pork from the slow cooker and shred it using two forks. Discard any excess fat. Return the shredded pork to the slow cooker and mix it with the sauce. Cover and cook on low for an additional 15-30 minutes to allow the flavors to meld. Toast the hamburger buns in the oven or on a griddle until slightly crispy. Spoon the root beer pulled pork onto the bottom half of each bun. Top with coleslaw if desired. Place the top half of the bun on the sandwich, and serve hot.

Prep Time: 20 minutes

Cook Time: 480 minutes

A delicious and comforting vegan casserole with penne pasta, vegetables, and vegan cheese.

Ingredients: 1 lb penne pasta. 1 can 14 oz diced tomatoes. 1 can 14 oz tomato sauce. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup frozen peas. 1 cup vegan cheese, shredded. 1/4 cup nutritional yeast. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper, to taste.

Instructions: Preheat oven to 375F 190C. Cook penne pasta according to package instructions, drain, and set aside. In a large skillet, saut onion, garlic, bell pepper, and zucchini until softened. Add diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Cook for another 5 minutes. Stir in cooked pasta, frozen peas, and nutritional yeast. Mix well. Transfer the mixture to a casserole dish and sprinkle vegan cheese on top. Bake for 20-25 minutes, until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

French Dip Sandwiches are a tasty treat that come on hoagie rolls with a flavorful au jus for dipping. They are made with thinly sliced roast beef and melted provolone cheese.

Ingredients: 1 lb thinly sliced roast beef. 4 slices provolone cheese. 4 hoagie rolls. 1/4 cup mayonnaise. 1/4 cup prepared horseradish. 2 cups beef broth. 2 cloves garlic, minced. 1 tablespoon Worcestershire sauce. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Cut hoagie rolls down the middle, but not all the way through. Put the horseradish and mayonnaise together and spread it inside the rolls. Put provolone cheese and roast beef in the rolls. Put Worcestershire sauce, salt, pepper, beef broth, and garlic in a saucepan. Warm up. Use the warm beef broth to cover each sandwich, then put them on a baking sheet. After the oven is hot, bake for 10 to 15 minutes, or until the bread is golden and the cheese melts. As a side, serve hot with the rest of the beef broth.

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan twist on the classic Italian wedding soup is a cozy and nutritious dish that's perfect for chilly days. Filled with hearty white beans, flavorful vegetables, and comforting orzo pasta, it's sure to warm you up from the inside out.

Ingredients: 1 cup cooked orzo pasta. 1 cup cooked white beans, mashed. 4 cups vegetable broth. 1 cup chopped spinach. 1/2 cup finely chopped carrots. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon nutritional yeast. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in garlic, onions, and carrots. It will take about 5 minutes of cooking until the onions are clear. Put in the nutritional yeast, oregano, thyme, vegetable broth, and mashed white beans. Turn the heat down to low and cook for 10 minutes. Put in spinach and orzo pasta that has been cooked. For an extra 5 minutes, cook. Add pepper and salt to taste. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tex-Mex French Bread Bierock is a delicious fusion of Texan and Mexican flavors stuffed into a crusty French bread. It's hearty, flavorful, and perfect for a satisfying meal or party snack.

Ingredients: 1 loaf French bread. 1 lb ground beef. 1 small onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 1 cup shredded cheddar cheese. 1 cup salsa. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Warm the oven up to 190C 375F. Cut the French bread in half across the grain, and then use a spoon to make a hole in the middle. Set a pan on medium heat and add the olive oil. Put in the garlic, onion, and bell pepper. Cook until it gets soft. Put the ground beef in the pan and cook it until it turns brown. Get rid of extra fat. Add the chili powder, cumin, salt, and pepper, and mix them in. For another two to three minutes, cook. After making a hole in the French bread, put the beef mixture inside it and sprinkle shredded cheese on top. Put the filled bread halves on a baking sheet and bake in an oven that is already hot for about 15 minutes, or until the cheese melts and the bread bubbles. Take it out of the oven, let it cool down a bit, then cut it up and serve.

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the rich, chocolatey goodness of this brownie pie tart. With a crisp crust and a gooey, fudgy center, it's the perfect treat for any chocolate lover.

Ingredients: 1 pre-made pie crust. 1 cup semi-sweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. Melt the chocolate chips and butter together in a bowl that can go in the microwave. Stir the mixture until it is smooth. Whisk the sugar, eggs, and vanilla extract together well in a different bowl. Slowly add the melted chocolate mixture to the egg mixture while stirring all the time. Add the flour, cocoa powder, and salt, and mix just until everything is mixed together. If you want, you can fold in chopped nuts. Do not make the pie crust yet, but pour the brownie batter into it. When the edges are set but the middle is still a little soft, it's ready to be baked. Let the tart cool all the way down before cutting it. If you want, you can serve it with vanilla ice cream or whipped cream.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Chocolate Chip Pecan Blondies are a delightful treat that combines the rich flavors of chocolate and the nutty goodness of pecans. They are easy to make and perfect for satisfying your sweet tooth!

Ingredients: 1 cup 2 sticks unsalted butter, melted. 2 cups light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup chopped pecans.

Instructions: Grease a 9x13-inch baking pan and preheat the oven to 350F 175C. Melt the butter and mix in the brown sugar in a big bowl. Blend until thoroughly blended. When the batter is smooth, add the eggs and vanilla extract to the mixture and stir. Mixing until just combined, gradually add the flour and salt to the batter. Ensure that the chopped pecans and chocolate chips are evenly distributed throughout the batter by folding them in. Evenly distribute the batter after pouring it into the baking pan. Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted in the center emerges with a few moist crumbs still attached. After taking the blondies out of the oven, allow them to cool for about fifteen minutes in the pan. Cut them into squares or rectangles, depending on your preference, after they've cooled slightly. Put these delectable Chocolate Chip Pecan Blondies on a platter and dig in!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Butterfinger Fudge is easy to make and tastes just like the candy bar. It's a great treat for any event.

Ingredients: 3 cups of semi-sweet chocolate chips. 1 can 14 ounces of sweetened condensed milk. 2 cups of crushed Butterfinger candy bars.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put the chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. To make the mixture smooth and fully melted, microwave it for 30 seconds at a time and stir it after each one. Be sure to mix in the broken up Butterfinger bars. Put the mix into the pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Enjoy! Cut it into squares.

Prep Time: 10 minutes

Cook Time: 2 minutes