Mz Dollmaker

The quinoa, chia seeds, almond flour, and plant-based protein powder in these cookies give them a lot of protein. They're sweetened with maple syrup and studded with vegan chocolate chips, making them a tasty treat that can be eaten as a snack or for dessert.

Ingredients: 1 cup puffed quinoa. 1/2 cup almond flour. 1/4 cup maple syrup. 2 tablespoons chia seeds. 2 tablespoons vegan chocolate chips. 1/4 cup plant-based protein powder. 1/4 cup almond butter. 1/4 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Puffed quinoa, almond flour, chia seeds, chocolate chips, and protein powder should all be mixed together in a bowl. Mix the vanilla extract, maple syrup, and almond butter together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together until a dough forms. Put parchment paper on the bottom of a baking sheet. Bake the cookies on the sheet that has been prepared. Use a spoon or cookie scoop to shape the dough into cookies. Make each cookie a little flatter with the back of a spoon. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and refreshing green salad that's anything but boring. Packed with fresh ingredients and tangy feta cheese, this salad is a perfect side dish or light meal.

Ingredients: 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Clean and dry the mixed greens. Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Pour the balsamic vinaigrette over the salad and gently toss it to coat. Break up the feta cheese and sprinkle it on top. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Two juicy beef patties, melted cheddar cheese, and a variety of fresh toppings make the Double-Decker Burger the best you've ever had. Just what you need to satisfy your burger cravings!

Ingredients: 2 beef patties. 4 slices of cheddar cheese. 4 hamburger buns. 1/2 cup of lettuce leaves. 1/2 cup of sliced tomatoes. 1/4 cup of sliced red onions. 1/4 cup of pickles. Ketchup and mustard to taste. Salt and pepper to season.

Instructions: Season the beef patties with salt and pepper. Heat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes per side for medium-rare or longer to your desired doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the burger: Start with the bottom bun, add ketchup and mustard, place a lettuce leaf, a beef patty with cheese, some sliced tomatoes, red onions, and pickles. Top with another beef patty with cheese and finish with the top bun. Secure the burger with a toothpick if needed, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

You will love how the chocolate fudge and sundae flavors work together in this cool coffee treat.

Ingredients: 1 cup strong brewed coffee, chilled. 1/2 cup milk. 2 tablespoons chocolate syrup. 1 tablespoon vanilla extract. 2 tablespoons whipped cream. 1 tablespoon chocolate chips optional, for garnish. 1 maraschino cherry optional, for garnish.

Instructions: Put cold coffee, milk, chocolate syrup, and vanilla extract in a glass. Mix things together well. Add whipped cream on top. If you want, you can add chocolate chips and a maraschino cherry as a garnish. Enjoy! Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

This indulgent mac and cheese recipe is elevated with the addition of smoky bacon and a splash of Jack Daniel's whiskey, creating a rich and flavorful dish perfect for any occasion.

Ingredients: 8 ounces macaroni pasta. 6 slices bacon, chopped. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. 1/2 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup shredded mozzarella cheese. 2 tablespoons Jack Daniel's whiskey. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Follow the directions on the package to cook the macaroni. Remove the water and set it aside. Toast the bacon pieces in a big pan until they are golden brown. Take the bacon out of the pan and set it aside. Leave the bacon grease in the pan. Over medium-low heat, add butter to the pan that has bacon grease in it. Add the flour and mix it in with a whisk until it turns into a paste. Slowly add the heavy cream and milk, whisking all the time until the mixture is smooth and thick. Add the mozzarella and cheddar cheese shreds and mix them in until the cheese is melted and smooth. Mix the cooked macaroni and bacon pieces into the cheese sauce by stirring them in well. Add the Jack Daniel's whiskey and stir it in until it's mostly mixed in. Add pepper and salt to taste. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the rich, smoky flavor of perfectly smoked BBQ ribs with this easy recipe. The dry rub adds a perfect blend of spices, and the slow smoking process ensures tender and juicy ribs with a caramelized BBQ glaze.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup BBQ sauce.

Instructions: Remove the membrane from the back of the ribs. In a bowl, mix brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub evenly over both sides of the ribs. Preheat your smoker to 225F 107C. Place the ribs on the smoker grates and smoke for 3 hours. After 3 hours, brush the ribs with BBQ sauce and continue smoking for an additional 30 minutes. Remove the ribs from the smoker and let them rest for 10 minutes. Slice and serve with extra BBQ sauce on the side.

Prep Time: 15 minutes

Cook Time: 210 minutes

Hasselback potatoes are a delightful twist on the classic baked potato. The sliced edges become crispy while the insides remain soft and creamy. They are infused with garlic butter and topped with melted cheese for an irresistible combination of flavors and textures.

Ingredients: 4 large potatoes. 4 tablespoons melted butter. 4 cloves garlic, minced. Salt and pepper to taste. 1 cup grated cheese cheddar or Parmesan. 2 tablespoons chopped fresh parsley.

Instructions: Set the oven to 425F 220C and heat it up. Cut each potato into thin slices, but don't cut all the way through. Leave the bottom whole. Add minced garlic to melted butter and mix them together. Make sure to get the garlic butter mixture between the slices of potato on each one. Add a lot of salt and pepper to the potatoes. Put it in an oven that has already been heated for 45 to 55 minutes, or until the edges are golden and the middle is soft. Before taking the potatoes out of the oven, grate some cheese over them. Put it back in the oven and bake for five more minutes, or until the cheese melts and bubbles. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

For a quick and tasty meal, these mini quesadillas with avocado and spinach are great. They taste great and are easy to make your own by adding your favorite toppings.

Ingredients: 8 small flour tortillas. 1 cup cooked shrimp, chopped. 1 cup baby spinach leaves. 1 ripe avocado, sliced. 1 cup shredded cheese such as Monterey Jack or cheddar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set a skillet on medium heat to warm it up. In the pan, put one tortilla. Put shrimp, spinach, avocado slices, and shredded cheese on top of each other. Add one more tortilla on top. About two to three minutes, or until the bottom tortilla is golden brown and the cheese melts. Toss it over and cook the other side until it's golden brown and the cheese melts. Take it off the heat and do it again with the rest of the tortillas and filling. Each quesadilla should be cut into wedges. Serve hot with guacamole, salsa, or sour cream to dip.

Prep Time: 15 minutes

Cook Time: 10 minutes

If you make your own dip mix, you can enjoy the classic taste of French onion dip without any extra ingredients or preservatives.

Ingredients: 1/4 cup dried minced onion. 2 tablespoons onion powder. 1 tablespoon garlic powder. 1 teaspoon dried parsley. 1 teaspoon dried chives. 1 teaspoon sea salt. 1/2 teaspoon black pepper.

Instructions: Put everything in a bowl and mix it together. Mix well until everything is well mixed. Before you use it, keep it in a container that won't let air in.

Prep Time: 5 minutes

Cook Time: 0 minutes

This delightful recipe combines the sweetness of honey and mandarin with the richness of salmon, all topped with a crunchy almond crust. It's a perfect blend of flavors and textures that will impress your guests and elevate any dinner table.

Ingredients: 4 salmon fillets. 1/4 cup honey. Zest and juice of 2 mandarins. 1 cup almond meal. 1/4 cup chopped almonds. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a bowl, mix honey, mandarin zest, and juice. Season with salt and pepper. Coat salmon fillets with honey mixture and let marinate for 10 minutes. In another bowl, combine almond meal and chopped almonds. Dredge marinated salmon fillets in almond mixture, pressing gently to adhere. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon fillets for 2 minutes on each side. Transfer skillet to the preheated oven and bake for 8-10 minutes or until salmon is cooked through and almond crust is golden brown. Serve hot, garnished with additional mandarin zest and almonds if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

This vegan pumpkin soup is rich and creamy, and it's perfect for cold fall nights. With pumpkin, coconut milk, and warming spices, you can make a rich and flavorful soup that both vegans and non-vegans will love.

Ingredients: 1 small pumpkin, peeled and cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 can 400ml coconut milk. 4 cups vegetable broth. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground nutmeg. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and garlic and cook until the smell is nice. Salt and pepper should be added along with the pumpkin cubes. Mix well. Add the coconut milk and vegetable broth. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the pumpkin is soft. Blend the soup until it's smooth with an immersion blender. Check the seasoning and make changes if needed. If you want, you can drizzle some coconut milk and pumpkin seeds on top of the hot dish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the rich and decadent layers of chocolate mousse, crunchy chocolate cookies, and flavorful nuts in this Chocolate Mousse-Creole Contessa Parfait. A delightful treat that combines the sophistication of chocolate mousse with the warmth of Creole-inspired ingredients.

Ingredients: 1 cup heavy cream. 8 ounces semisweet chocolate, finely chopped. 3 large eggs. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt. 1 cup chocolate cookies, crushed. 1/2 cup chopped pecans. 1/4 cup shredded coconut. Whipped cream and chocolate shavings for garnish.

Instructions: Put the heavy cream in a saucepan and heat it over medium-low heat until it just begins to simmer. Take it off the heat. Let the chocolate sit for a minute after you add it to the hot cream. Mix the chocolate around until it melts and is smooth. Let it cool down a bit. Whisk the eggs, sugar, vanilla extract, and salt together in a different bowl until everything is well mixed. Pour the chocolate mixture into the egg mixture slowly while whisking all the time to keep the eggs from getting mixed up. Keep whisking the mixture until it is smooth and well mixed. About half of the chocolate mousse should be put into each serving glass. Break up the chocolate cookies, chop the pecans, and shred the coconut into a bowl. In each glass, put some of this mixture on top of the chocolate mousse. Use the rest of the chocolate mousse and cookie-nut mixture to make more layers. Put the parfaits in the fridge for at least two hours, or until they are set. Add chocolate shavings and a dollop of whipped cream to the top before serving. Have fun with the tasty Chocolate Mousse-Creole Contessa Parfait!

Prep Time: 30 minutes

Cook Time: 0 minutes

They are softly sweet, melt in your mouth, and are really simple to make. They make a tasty breakfast or brunch option and are a great way to use up ripe bananas.

Ingredients: 2 ripe bananas. 2 eggs. 1/2 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Butter or oil for cooking.

Instructions: In a mixing bowl, mash the ripe bananas until smooth. Add the eggs and whisk them into the mashed bananas. Stir in the all-purpose flour, baking powder, vanilla extract, and salt until you have a smooth batter. Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease it. Pour a scoop of pancake batter onto the hot skillet and spread it into a round shape. Cook until bubbles form on the surface, then flip the pancake and cook the other side until golden brown. Repeat with the remaining batter, adding more butter or oil as needed. Serve the banana pancakes warm with your favorite toppings, such as maple syrup, sliced bananas, or berries.

Prep Time: 10 minutes

Cook Time: 15 minutes

This smooth and tasty smoothie is the best way to enjoy peanut butter and hot chocolate together. On a cold day or any time you want a warm but healthy drink, this is the perfect treat.

Ingredients: 1 cup unsweetened almond milk. 2 ripe bananas, frozen. 2 tablespoons creamy peanut butter. 2 tablespoons cocoa powder. 1 tablespoon maple syrup or sweetener of choice. 1 teaspoon vanilla extract. Pinch of salt. 1/2 cup ice cubes. Whipped cream and chocolate shavings for topping optional.

Instructions: In a blender, mix together peanut butter, frozen bananas, cocoa powder, maple syrup, vanilla extract, and salt. Mix until it's creamy and smooth. When you add the ice cubes, blend again until everything is well mixed. Pour into glasses. If you want, you can add whipped cream and chocolate shavings on top. Have fun with your hot chocolate with peanut butter.

Prep Time: 5 minutes

Cook Time: 0 minutes

A delicious and vegan-friendly twist on the classic Caesar salad, this California version is loaded with fresh veggies, crispy chickpeas, and a creamy vegan Caesar dressing.

Ingredients: 2 heads of Romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 cup sliced cucumber. 1/4 cup sliced red onion. 1/4 cup sliced black olives. 1/4 cup roasted chickpeas. 1/4 cup vegan Caesar dressing. 1/4 cup vegan Parmesan cheese, grated. Salt and pepper to taste. Lemon wedges for garnish.

Instructions: Put the Romaine lettuce in a big salad bowl after washing it and cutting it up. When you're done with the lettuce, add the sliced cucumber, red onion, black olives, and roasted chickpeas. Add the vegan Caesar dressing to the salad and toss it around to make sure everything is covered. Add the vegan Parmesan cheese to the salad and season with salt and pepper to taste. Add lemon wedges as a garnish to make it taste even better. Serve your California Caesar Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Tuscan White Bean Dip is smooth and tasty, and it's great for snacking or having people over. The cannellini beans give it a lot of protein and fiber, and the garlic and rosemary add a lovely smell. A food processor makes the dip quickly, so it's a simple appetizer that can be used for any event.

Ingredients: 2 cans 15 ounces each cannellini beans, drained and rinsed. 3 cloves garlic, minced. 2 tablespoons extra virgin olive oil. 1 tablespoon fresh lemon juice. 1 teaspoon dried rosemary. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put garlic that has been minced, olive oil, lemon juice, and dried rosemary in a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add pepper and salt to taste. Put the dip in a bowl to serve. If you want, you can add some extra olive oil and chopped fresh parsley on top. Put it on crackers, sliced vegetables, or crusty bread to go with it.

Prep Time: 10 minutes

Cook Time: 0 minutes

This tasty Italian Pork Roast will take your dinner to the next level. Aromatic herbs, garlic, and fennel seeds are mixed together to make a tasty crust on the juicy pork. When roasted to perfection, this dish will wow your guests and satisfy your Italian food cravings.

Ingredients: - 3 pounds boneless pork roast. - 3 cloves garlic, minced. - 2 tablespoons fresh rosemary, chopped. - 2 tablespoons fresh thyme, chopped. - 1 tablespoon fennel seeds. - 1 tablespoon dried oregano. - 1 teaspoon red pepper flakes. - Salt and black pepper, to taste. - 1/4 cup olive oil. - 1 cup dry white wine. - 1 cup chicken broth.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together minced garlic, chopped rosemary, chopped thyme, fennel seeds, dried oregano, red pepper flakes, salt, black pepper, and olive oil to create a flavorful herb rub. Rub the herb mixture all over the pork roast, ensuring it is well-coated with the herbs and spices. Place the seasoned pork roast in a roasting pan. Pour dry white wine and chicken broth into the pan to create a flavorful cooking liquid. Roast the pork in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 145F 63C. Baste the roast with the pan juices every 30 minutes. Once cooked, remove the pork roast from the oven and let it rest for 10-15 minutes before slicing. Slice the pork roast and serve it with the pan juices as a delicious au jus. Enjoy the succulent and herb-infused flavors of this Italian Pork Roast!

Prep Time: 15 minutes

Cook Time: 120 minutes