Mr Lip Schutz

This Slow Cooker Teriyaki Chicken recipe is very easy to make and makes chicken that is tender and full of flavor. It is covered in a tasty homemade teriyaki sauce. It's great for a quick dinner during the week!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup teriyaki sauce. cup soy sauce. cup brown sugar. 3 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: Put teriyaki sauce, soy sauce, brown sugar, garlic, and ginger in a slow cooker. Put the chicken breasts in the slow cooker and make sure they are covered in sauce. Keep the lid on and set the heat to low for four to five hours, or until the chicken is fully cooked and soft. To make a slurry, mix cornstarch and water in a small bowl. Slowly add the slurry to the sauce that is already there. For another 30 minutes, or until the sauce gets thicker, cook on high. On top of the rice, sprinkle sesame seeds and chopped green onions over the chicken.

Prep Time: 10 minutes

Cook Time: 300 minutes

These buttermilk pancakes are light and fluffy, and they taste great. They're great for breakfast or brunch.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Take out a different bowl and mix the eggs, melted butter, vanilla extract, and buttermilk with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; it's okay if there are some lumps. Put a griddle or nonstick skillet on medium heat and add a little butter or oil to coat it. Put about 1/4 cup of the pancake batter at a time onto the hot griddle and spread it out a bit to make a round shape. First cook the pancakes until the tops start to bubble. Then turn them over and cook the other side until it's golden brown. Top the hot buttermilk pancakes with your favorite things, like whipped cream, maple syrup, or fresh berries.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the delightful flavors of vanilla and cardamom with this healthy and dairy-free smoothie made with buckwheat milk. It's a perfect choice for a quick and nutritious breakfast or a refreshing snack.

Ingredients: 1 cup buckwheat milk. 1 ripe banana. 1/2 teaspoon ground cardamom. 1 teaspoon vanilla extract. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Cut the ripe banana into slices. Put the buckwheat milk, banana slices, ground cardamom, and vanilla extract in a blender. You can make the smoothie sweeter by adding a tablespoon of honey to the blender. If you want a cold smoothie, put ice cubes in the blender. Mix everything together until it's smooth and creamy. The Vanilla-Cardamom Buckwheat Milk Smoothie should be poured into a glass. Add a sprinkle of cardamom on top if you want. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy the rich flavors of bourbon and butterscotch in these tasty cupcakes. It's great for special events or just when you want something sweet and boozy.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup brown sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup butterscotch chips. 1/4 cup bourbon whiskey. 1/2 cup whole milk.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the bourbon and milk. Begin and end with the dry ingredients. Fold in the butterscotch chips. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite bourbon-infused frosting, if desired. Enjoy your Butterscotch Bourbon Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Savor the deep, rich flavors of pumpkin and dark chocolate with this delicious skillet pancake. It's the ideal option for breakfast or dessert because of its perfect balance of sweetness and spice.

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 2 tablespoons sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup canned pumpkin puree. 1 cup buttermilk. 1 large egg. 2 tablespoons melted butter. 1/2 cup dark chocolate chips. 2 tablespoons vegetable oil for greasing skillet. Whipped cream and maple syrup for serving.

Instructions: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, mix together the pumpkin puree, buttermilk, egg, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Fold in the dark chocolate chips. Heat a large oven-safe skillet over medium heat and add the vegetable oil to grease the skillet. Pour the pancake batter into the skillet, spreading it evenly. Transfer the skillet to a preheated oven at 350F 175C and bake for 20-25 minutes or until the edges are set, and the center is slightly firm to the touch. Remove the skillet from the oven and let it cool for a few minutes before slicing and serving. Top with whipped cream and maple syrup, if desired. Enjoy your delicious Dark Chocolate Pumpkin Pancake Skillet!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Soft Baked Lemon Sugar Cookies are bursting with bright lemon flavor and have a tender, chewy texture. They're perfect for any occasion, from afternoon tea to dessert!

Ingredients: 2 cups all-purpose flour. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1 cup granulated sugar. 1/2 cup vegan butter, softened. 1/4 cup unsweetened applesauce. 2 tbsp lemon juice. 1 tbsp lemon zest. 1 tsp vanilla extract. 1/2 cup powdered sugar, for rolling.

Instructions: Preheat oven to 350F 175C. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together granulated sugar and vegan butter until light and fluffy. Beat in applesauce, lemon juice, lemon zest, and vanilla extract until well combined. Gradually add dry ingredients to wet ingredients, mixing until dough forms. Roll dough into 1-inch balls, then roll each ball in powdered sugar until coated. Place coated dough balls onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are set and tops are slightly cracked. Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Rainbow Chip Cupcakes are a burst of color and flavor! With a simple DIY sprinkle packet option, they're perfect for parties and celebrations. Enjoy the rainbow of fun!

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

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with cupcake liners. Whisk the flour, baking powder, and salt together in a bowl. Put away. Mix the softened butter and sugar in a different 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 ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the rainbow sprinkles slowly. Fill each muffin cup about two thirds of the way to the top with cupcake batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. For the sprinkle packets you make yourself: Just put a bunch of different colored sprinkles in small ziplock bags and let your guests make their own cupcake toppings. Once the cupcakes are completely cool, you can frost them however you like and add the DIY sprinkle packets on top for a fun holiday touch.

Prep Time: 20 minutes

Cook Time: 18-20

This vegan version of German Potato Salad is a delightful side dish that's perfect for picnics, BBQs, or any gathering. It's made with tender baby potatoes, a tangy and slightly sweet dressing, and crunchy pickles. Enjoy the flavors of Germany in a cruelty-free and delicious way!

Ingredients: 4 cups baby potatoes, boiled and sliced. 1/2 cup red onion, finely chopped. 1/2 cup dill pickles, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup vegetable broth. 3 tablespoons apple cider vinegar. 2 tablespoons whole grain mustard. 2 tablespoons maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the sliced baby potatoes, chopped red onion, dill pickles, and fresh parsley. In a separate bowl, whisk together the vegetable broth, apple cider vinegar, whole grain mustard, maple syrup, and olive oil to make the dressing. Pour the dressing over the potato mixture and gently toss to combine until all ingredients are well coated. Season with salt and pepper to taste. Allow the salad to sit for about 15-20 minutes to allow the flavors to meld together. Serve the Easy Vegan German Potato Salad chilled and garnished with additional fresh parsley, if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes