My Name is Alexx

This homemade cherry pie filling jam is a delightful addition to your baking and breakfast recipes. It's bursting with the sweet and tart flavors of cherries and can be used as a topping or filling for a variety of treats.

Ingredients: 4 cups fresh or frozen cherries, pitted. 1 cup granulated sugar. 2 tablespoons lemon juice. 1/4 cup water. 2 tablespoons cornstarch. 1/4 teaspoon almond extract optional.

Instructions: In a large saucepan, combine the cherries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture comes to a simmer. In a small bowl, whisk together the cornstarch and a few tablespoons of cold water until smooth. Stir the cornstarch mixture into the simmering cherry mixture. Continue to cook and stir until the mixture thickens and becomes glossy, about 5 minutes. If desired, stir in the almond extract for added flavor. Remove the saucepan from heat and let the cherry pie filling jam cool completely. Transfer the jam to sterilized jars, seal, and store in the refrigerator. Use as a delicious topping for cakes, pies, or toast!

Prep Time: 15 minutes

Cook Time: 15 minutes

Holiday Braised Short Ribs are a fancy and comforting dish that are great for holiday parties. The slow braise in red wine and beef broth gives the meat a deep flavor, and herbs like thyme, rosemary, and garlic add to the flavor. Make a holiday meal to remember by serving these tender short ribs with mashed potatoes or polenta topped with butter.

Ingredients: 6 beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 4 cloves garlic, minced. 2 cups red wine. 2 cups beef broth. 2 tablespoons tomato paste. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. 2 bay leaves. 1 tablespoon balsamic vinegar. 2 tablespoons chopped parsley, for garnish.

Instructions: Warm the oven up to 175F 350C. Add a lot of salt and pepper to the short ribs. Put olive oil in a big Dutch oven and heat it over medium-high heat. It takes about 34 minutes per side to brown the short ribs on all sides. Take it out of the pot and set it aside. Put the garlic, onion, carrots, and celery in the same pot again. About 5 minutes of cooking will soften the food. Then add the red wine and stir it in. Scrape the bottom of the pot to get rid of any brown bits. Put in tomato paste, thyme, rosemary, bay leaves, and beef broth. Bring to a low boil. Put the short ribs back in the pot. Cover and put in an oven that has already been heated. Put the meat in the oven and braise it for two to three hours, or until it is soft and falls off the bone. Take the short ribs out of the pot and cover them to keep them warm. Take out any extra fat from the cooking liquid. Blend in the balsamic vinegar. Put short ribs on a plate with sauce and chopped parsley on top. Have fun!

Prep Time: 20 minutes

Cook Time: 180 minutes

A refreshing twist on the classic mojito, these Strawberry Rhubarb Mint Mojitos are naturally sweetened with a fruity blend of strawberries and rhubarb, balanced with the freshness of mint and lime.

Ingredients: 1 cup strawberries, sliced. 1 cup rhubarb, chopped. 1/2 cup fresh mint leaves. 1/4 cup honey or agave syrup. 1/4 cup fresh lime juice. 2 cups white rum. Club soda, for topping. Ice cubes.

Instructions: In a blender, puree the strawberries, rhubarb, and mint leaves until smooth. Strain the mixture through a fine-mesh sieve into a pitcher. Stir in honey/agave syrup, lime juice, and white rum. Fill glasses with ice cubes and pour the mojito mixture over the ice. Top with club soda. Garnish with extra mint leaves and strawberry slices if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the irresistible taste of bakery-style chocolate chip cookies with this easy recipe. These cookies are soft, chewy, and loaded with chocolate chips.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips.

Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. 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 chocolate chips. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

The sun-dried tomatoes, crunchy almonds, and just the right amount of herbs and spices make this quinoa salad delicious and healthy. This Lord Byron's Kitchen Sun Dried Tomato and Almond Quinoa Salad is a cool dish that goes well with other foods or can be eaten by itself.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 cup sun-dried tomatoes, chopped. 1/2 cup almonds, sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Whisk the quinoa with a fork and set it aside until it's cool. Sun-dried tomatoes, almonds, red onion, parsley, and feta cheese should all be put in a large bowl together. Put olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

These roast potatoes are irresistibly crispy on the outside and tender on the inside, infused with the flavors of garlic, rosemary, and thyme. They make the perfect side dish for any meal.

Ingredients: 4 large russet potatoes, peeled and cut into chunks. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

The flavors of these Chicken Ranch Enchiladas Tacos are a great mix of Mexican and American. They're simple to make and great for a quick and filling meal.

Ingredients: 2 cups shredded cooked chicken. 1 cup shredded cheddar cheese. 1/2 cup ranch dressing. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup chopped cilantro. 8 small flour tortillas. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the shredded chicken, 1/2 cup of cheddar cheese, ranch dressing, diced red onion, diced tomatoes, and chopped cilantro. Mix well and season with salt and pepper to taste. Place a spoonful of the chicken mixture onto each small flour tortilla and roll it up, placing the seam side down in a baking dish. Sprinkle the remaining cheddar cheese over the top of the rolled tortillas. Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly. Remove from the oven and garnish with extra diced tomatoes and cilantro, if desired. Serve the Chicken Ranch Enchiladas Tacos hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Salmon Spinach Burgers are a tasty and healthy take on regular burgers. They are full of omega-3 fatty acids and fresh, bright flavors. Great for a quick and healthy meal.

Ingredients: 1 lb fresh salmon fillet, skinless and boneless. 1 cup fresh spinach leaves, chopped. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1 clove garlic, minced. 1 egg. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 4 burger buns. Lettuce leaves, tomato slices, and mayonnaise for garnish.

Instructions: Put the salmon in a food processor after cutting it up into small pieces. Chop up some red onion, garlic, egg, lemon juice, Dijon mustard, salt, and pepper, and put them in the food processor with the salmon. Pulse the ingredients together until they are well mixed but still have some texture. Split the mixture in half and shape each half into a burger patty. Grease the grill or pan with cooking spray or oil and heat it over medium-high heat. The salmon spinach burgers should be grilled for four to five minutes on each side, or until they are done all the way through and have a nice char. Put the burger buns on the grill and toast them for one minute, or until they get a little brown. To make the burgers, put a salmon spinach patty on each bun and top with tomato slices, lettuce leaves, and a dollop of mayonnaise. Enjoy your tasty Salmon Spinach Burgers while they're still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and nutritious gluten-free breakfast option, this vanilla almond oatmeal is packed with flavor and topped with fresh blueberries for a burst of sweetness.

Ingredients: 1 cup gluten-free rolled oats. 2 cups almond milk. 1 tablespoon maple syrup. 1 teaspoon vanilla extract. 1/4 cup sliced almonds. 1/2 cup fresh blueberries.

Instructions: In a saucepan, combine the almond milk, rolled oats, maple syrup, and vanilla extract. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes or until the oats are tender and the mixture has thickened. Once cooked, remove the saucepan from heat and let it sit for a minute. Divide the oatmeal into serving bowls. Top each bowl with sliced almonds and fresh blueberries. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

A healthy and refreshing salad with quinoa, fresh spinach, sweet strawberries, creamy goat cheese, and crunchy walnuts mixed together in a tasty balsamic vinaigrette dressing.

Ingredients: 1 cup quinoa, rinsed and cooked. 2 cups fresh spinach, washed and chopped. 1 cup strawberries, hulled and sliced. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the quinoa, then let it cool. Boil the quinoa and then chop it up. Add the spinach and strawberries, along with the goat cheese and walnuts. Add the balsamic vinaigrette dressing to the salad and gently toss it all together. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it. Enjoy your tasty Quinoa Salad with Spinach, Strawberries, and Goat Cheese after you serve it cold!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the richness of this chocolate chip red velvet fudge that is also gluten-free and Paleo-friendly. It's the perfect way to satisfy your sweet tooth while still following a gluten-free diet.

Ingredients: 2 cups almond flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 cup cocoa powder. 1 tablespoon beetroot powder. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Melted coconut oil, maple syrup, cocoa powder, beetroot powder, and vanilla extract should all be mixed together in a bowl. Mix everything together well. Add the chocolate chips that don't contain dairy and mix them in. Put parchment paper around the edges of a square baking dish. Put the fudge mixture in the dish and make sure it's spread out evenly. You can freeze the dish for two hours or until the fudge is firm. Take the fudge out of the freezer and cut it into squares when it's firm. Put the fudge in a container that won't let air in and put it in the fridge until you're ready to serve it.

Prep Time: 15 minutes

Cook Time: 120 minutes

Indulge in the rich flavor of coffee with this simple yet delicious no-churn ice cream recipe. With just a few ingredients and no ice cream maker required, you can enjoy creamy coffee goodness anytime.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 2 tablespoons instant espresso powder. 1 tablespoon vanilla extract.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, instant espresso powder, and vanilla extract until well combined. Pour the mixture into a loaf pan or a freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm. Scoop and serve!

Prep Time: 10 minutes

Cook Time: 0 minutes

This vegan soup is comforting and tasty. It has pillowy gnocchi, hearty vegetables, and fragrant herbs in a creamy coconut broth.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 cup coconut milk. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp paprika. Salt and pepper to taste. 1 package 16 oz vegan gnocchi. 2 cups spinach, chopped. Fresh basil leaves for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the garlic and onion dices and saut until the onions are clear. Add the celery and carrots and cook until they get soft. Add vegetable broth and tomato dices, and then bring the whole thing to a simmer. Add the paprika, salt, pepper, thyme, oregano, and coconut milk and mix well. Add the vegan gnocchi and cook it according to the directions on the package. Add chopped spinach to the cooked gnocchi and stir until the spinach wilts. Add fresh basil leaves on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe recreates the classic Popeyes Red Beans and Rice dish from scratch, featuring flavorful red kidney beans simmered with aromatic vegetables and spices, served over fluffy white rice.

Ingredients: 1 cup long-grain white rice. 2 cups water. 1 can 15 ounces red kidney beans, drained and rinsed. 1 tablespoon vegetable oil. 1/2 cup chopped onion. 1/4 cup chopped green bell pepper. 1/4 cup chopped celery. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/4 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. 2 cups chicken broth. 1 bay leaf.

Instructions: Put the rice and the water in a saucepan. Once it comes to a boil, lower the heat to a simmer, cover, and let the rice cook for 18 to 20 minutes, or until the water has been absorbed. Heat the vegetable oil in a large separate skillet over medium heat. Add the minced garlic, celery, green bell pepper, and chopped onion. Simmer the veggies for 5 minutes or until they are tender. Add the smoked paprika, dried oregano, dried thyme, cayenne, salt, and black pepper. Saut for a further one to two minutes, or until aromatic. Pour the chicken broth and bay leaf into the skillet with the drained and rinsed red kidney beans. Bring to a simmer and cook, stirring occasionally, for ten to fifteen minutes, or until the beans are heated through and the flavors have blended. After the rice is cooked, add it to the skillet with the bean mixture and fluff it with a fork. Mix everything together. Take out the bay leaf before serving. Savor your homemade red beans and rice in the Popeyes style!

Prep Time: 10 minutes

Cook Time: 30 minutes

Perfectly cooked and smoky BBQ chicken breasts from the Pit Boss Austin XL smoker. Any barbecue party will benefit from the flavor explosion that the marinade brings.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons honey. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: In a bowl, whisk together olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper to create the marinade. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours or overnight. Preheat your Pit Boss Austin XL smoker to 225F 107C and add wood chips for smoking. Remove the chicken from the marinade and let excess drip off. Place the chicken on the smoker grate. Smoke the chicken at 225F 107C for about 1.5 to 2 hours or until the internal temperature reaches 165F 74C. Once smoked, let the chicken rest for a few minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

This Spicy Sausage, Potato and Kale Pizza is a delicious combination of flavors and textures. The spicy sausage adds a kick, the potatoes provide a hearty element, and the kale brings a touch of freshness. Perfect for pizza night!

Ingredients: 1 pizza dough, homemade or store-bought. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 pound spicy Italian sausage, cooked and crumbled. 1 cup thinly sliced potatoes. 1 cup chopped kale, stems removed. 1/4 cup grated Parmesan cheese. 1/4 teaspoon red pepper flakes adjust to taste. Salt and black pepper to taste. Olive oil for drizzling.

Instructions: Set your oven to 475F 245C before you start cooking. While the oven heats up, put a pizza stone or baking sheet in it. On a floured surface, roll out the pizza dough to the thickness you want. If you are using a pizza peel, sprinkle it with flour or cornmeal to keep the pizza from sticking. Spread the tomato sauce out evenly on the pizza dough that has been rolled out, leaving a small edge for the crust. Add the shreds of mozzarella cheese on top of the sauce. Spread the cooked, crumbled spicy Italian sausage out evenly on top of the cheese. On top of the sausage, put the sliced potatoes and chopped kale. Grate some Parmesan cheese and red pepper flakes on top of the pizza. To taste, add salt and black pepper. Carefully move the pizza to an oven baking sheet or pizza stone that has already been heated. It should be baked for 12 to 15 minutes, or until the crust is golden and the toppings are bubbly and a little browned. After taking the pizza out of the oven, drizzle it with olive oil and let it cool for one minute. Then cut it into slices. Enjoy your Spicy Sausage, Potato, and Kale Pizza while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

A mouthwatering summer sausage with a spicy kick, perfectly smoked to enhance the flavor. Great for snacks, charcuterie boards, or as a tasty addition to your favorite recipes.

Ingredients: 2 lbs ground beef. 1 lb ground pork. 1 cup cold water. 1/4 cup curing salt. 2 tbsp crushed red pepper. 2 tbsp black pepper. 2 tbsp paprika. 1 tbsp garlic powder. 1 tsp cayenne pepper. 1 tsp mustard seeds. 1 tsp liquid smoke.

Instructions: Combine the ground beef and ground pork in a large mixing bowl. Dissolve the curing salt in cold water in a different bowl. Cover the meat with the curing salt mixture and thoroughly mix. To the meat mixture, add liquid smoke, mustard seeds, cayenne pepper, paprika, crushed red pepper, and black pepper. In order to distribute the spices evenly, thoroughly mix. To allow the flavors to meld, place plastic wrap over the bowl and refrigerate for a full day. Set the temperature of your smoker to 180F 82C. After shaping the spiced meat mixture into sausage logs, arrange them on the racks in the smoker. The sausages should be smoked for four to six hours, or until they are 160 degrees Fahrenheit 71 degrees Celsius inside. Before slicing, remove from the smoker and allow to cool. Savor your homemade summer sausage with a hint of spice and smoke!

Prep Time: 30 minutes

Cook Time: 300 minutes