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During your Thanksgiving celebration, surprise your guests with these adorable and delicious Turkey Cake Pops. For all ages, a joyful and enjoyable treat!

Ingredients: 1 box of chocolate cake mix. 1/2 cup of unsalted butter, softened. 3 large eggs. 1 cup of buttermilk. 1 teaspoon of vanilla extract. 1/2 cup of chocolate frosting. 1 package of candy melting wafers brown, orange, and red. 1/4 cup of candy eyes. 1/4 cup of candy corn. Cake pop sticks.

Instructions: Preheat the oven to 350F 175C and grease a cake pan. In a large bowl, mix the chocolate cake mix, softened butter, eggs, buttermilk, and vanilla extract until well combined. Pour the batter into the prepared cake pan and bake according to the package instructions. Once the cake is baked and cooled, crumble it into fine crumbs in a large bowl. Add chocolate frosting to the crumbled cake and mix until it forms a dough-like consistency. Roll the cake mixture into small, round balls and place them on a lined baking sheet. Melt the brown candy wafers in a microwave-safe bowl according to the package instructions. Dip the cake pop sticks into the melted brown candy wafers and insert them into the cake balls. Dip each cake pop into the melted brown candy coating, ensuring they are fully coated. Allow any excess to drip off. Before the coating hardens, place candy eyes and candy corn on each cake pop to create turkey faces and beaks. Melt the orange and red candy wafers and use them to create turkey feathers by drizzling lines behind the cake pops. Allow the cake pops to cool and the candy coating to harden before serving. Enjoy your adorable Turkey Cake Pops!

Enjoy the cozy tastes of fall with these delicious pumpkin spice cookies. They're great for people who can't eat certain foods because they're made with gluten-free flour and dairy-free ingredients.

Ingredients: 1 cup pumpkin puree. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups gluten-free flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the pumpkin puree, coconut sugar, melted coconut oil, and vanilla extract until well combined. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If desired, fold in the dairy-free chocolate chips. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious gluten-free and dairy-free pumpkin spice cookies!

These Red Velvet Sandwich Cookies are the perfect Valentine's Day treat! Soft and chewy red velvet cookies filled with creamy cream cheese frosting will melt anyone's heart.

Ingredients: 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 2 1/2 cups all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup buttermilk. Cream cheese frosting for filling store-bought or homemade.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Put in the eggs one at a time and beat. Then add the vanilla extract and red food coloring and mix well. Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk. Mix the dry ingredients into the wet ones slowly, adding buttermilk in between each addition, until a smooth dough forms. Round tablespoons of dough should be dropped onto the baking sheet that has been prepared, leaving some space between each cookie. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the edges are set. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. After the cookies have cooled completely, put a lot of cream cheese frosting on the bottom of one and then put another cookie on top of it. To make sandwich cookies, do the same thing with the rest of the cookies. As a Valentine's Day treat, serve and enjoy these tasty Red Velvet Sandwich Cookies!

A hearty and flavorful beef stew made effortlessly in the Instant Pot. Perfect for a cozy meal on a chilly evening.

Ingredients: 2 lbs beef stew meat. 4 carrots, chopped. 3 potatoes, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup beef broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Season beef stew meat with salt and pepper. Turn on the Instant Pot and select 'Saute.' Add a bit of oil and brown the beef stew meat. Add onions and garlic, saute until softened. Pour in beef broth, scraping the bottom to deglaze. Add carrots, potatoes, diced tomatoes, thyme, and rosemary. Close the Instant Pot lid and set to 'Manual' for 20 minutes. Once done, let the pressure release naturally for 10 minutes. Quick-release any remaining pressure and open the lid. Adjust seasoning if necessary and serve hot.

A delicious twist on the classic BLT sandwich, this BLT Pasta Salad combines the flavors of crispy bacon, sweet cherry tomatoes, and fresh spinach with a creamy Dijon dressing. It's the perfect side dish for any picnic or barbecue!

Ingredients: 8 oz rotini pasta. 1 cup cherry tomatoes, halved. 1 cup crispy bacon bits. 2 cups fresh spinach leaves. 1/2 cup mayonnaise. 1/4 cup sour cream. 1 tsp Dijon mustard. 1 tbsp fresh lemon juice. Salt and pepper to taste.

Instructions: Cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water, then set aside. In a large bowl, combine the cooked pasta, cherry tomatoes, crispy bacon bits, and fresh spinach leaves. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and fresh lemon juice until well combined. Season with salt and pepper to taste. Pour the dressing over the pasta salad and toss until everything is evenly coated. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold and garnish with additional bacon bits and spinach leaves if desired.

A flavorful Keto-friendly version of traditional Korma curry sauce, made with coconut milk and aromatic spices. This sauce pairs perfectly with grilled or roasted meats, vegetables, or tofu for a satisfying low-carb meal.

Ingredients: 1 cup coconut milk. 1/4 cup almond flour. 2 tablespoons ghee or coconut oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 tablespoon ginger paste. 1 tablespoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper. Salt to taste. 1/4 cup chopped cilantro leaves for garnish.

Instructions: Mix coconut milk and almond flour together in a bowl with a whisk until the mixture is smooth. Put away. Set ghee or coconut oil on medium heat in a saucepan. Add onion and garlic that have been minced. For about three to four minutes, or until softened. Ground coriander, ground cumin, turmeric powder, and cayenne pepper should all be mixed in. After two more minutes, the food should smell good. Pour in the mix of coconut milk and almond flour. Mix things together well. Set the sauce on low heat and let it cook for 5 to 7 minutes, until it gets a little thicker. Add salt to your liking. Before serving, sprinkle with chopped cilantro leaves.

Enjoy a delicious and nutritious veggie burger made with black beans, quinoa, and plenty of veggies. This burger is packed with flavor and plant-based protein, making it a perfect choice for a healthy meal.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup rolled oats. 1/2 cup grated carrots. 1/4 cup chopped red bell pepper. 1/4 cup chopped onion. 2 cloves garlic, minced. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. Whole wheat burger buns. Lettuce leaves. Tomato slices. Avocado slices. Greek yogurt or vegan mayo. Mustard and ketchup optional.

Instructions: In a food processor, combine black beans, rolled oats, grated carrots, red bell pepper, onion, garlic, cumin, paprika, salt, and pepper. Pulse until well combined but still slightly chunky. Transfer the mixture to a bowl and stir in the cooked quinoa. Mix until everything is evenly distributed. Form the mixture into burger patties and place them on a baking sheet lined with parchment paper. Preheat the oven to 375F 190C. Bake the patties for 20-25 minutes, flipping them halfway through, until they are firm and lightly browned. Toast the whole wheat burger buns in the oven for a few minutes until they are warm and slightly crispy. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a veggie patty, tomato slices, avocado slices, and a dollop of Greek yogurt or vegan mayo. Add mustard and ketchup if desired. Top with the other half of the bun, and serve your healthy veggie burgers hot.

This garlic butter shrimp bowl is low in carbs and filling, and it's also keto-friendly. The shrimp are cooked in a tasty garlic butter sauce and then put on top of cauliflower rice with spinach that has wilted. It's easy, quick, and great for a healthy dinner during the week.

Ingredients: 1 lb shrimp, peeled and deveined. 3 tbsp butter. 4 cloves garlic, minced. 1/4 tsp red pepper flakes. Salt and pepper to taste. 4 cups cauliflower rice, cooked. 2 cups spinach leaves. 1 tbsp olive oil. Lemon wedges for garnish.

Instructions: In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, saut until fragrant. Add shrimp to the skillet, season with salt and pepper, cook until pink and opaque, about 2-3 minutes per side. In a separate skillet, heat olive oil over medium heat. Add spinach leaves and cook until wilted, about 2-3 minutes. Divide cauliflower rice into bowls, top with cooked spinach and garlic butter shrimp. Garnish with lemon wedges. Serve hot and enjoy!

The rich flavors of caramelized onions and mushrooms, along with Swiss cheese and a tangy mayo-mustard spread, make this recipe's burger even better.

Ingredients: 4 burger buns. 1 large onion, thinly sliced. 2 cups sliced mushrooms such as cremini or button. 4 burger patties beef, turkey, or plant-based. 4 slices Swiss cheese optional. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon balsamic vinegar. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 cup baby spinach leaves.

Instructions: Set a pan on medium heat and add the olive oil. Slice the onions and mushrooms and add them to the pan. To make caramel, cook, stirring every now and then, for about 15 to 20 minutes. Put some salt and pepper on it, and then drizzle some balsamic vinegar over it. Mix it all together, then take it off the heat. You can grill or cook the burger patties however you like, and you can add Swiss cheese slices to melt in the last minute if you want to. Both a grill and a toaster can be used to toast burger buns. Put mayonnaise and Dijon mustard in a small bowl and mix them together. Spread the mayo-mustard mix on the bottom half of each bun before putting the burgers together. A burger patty, a mixture of caramelized onions and mushrooms, and a bunch of baby spinach leaves should be put on top. Cover the filling with the top half of the bun and serve right away.