Notglot

Delicious vegan pumpkin spice sugar cookies perfect for autumn or any time of the year. These cookies are soft, flavorful, and easy to make!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1 cup brown sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup granulated sugar for rolling.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Butter the coconut oil and put it in a large bowl. Add the brown sugar and vanilla extract and mix them all together until they are well blended. Along with salt, cinnamon, nutmeg, cloves, and ginger, mix flour, baking powder, baking soda, and whisk them together in a different bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Take tablespoon-sized chunks of dough and roll them into balls. Coat each ball in granulated sugar by rolling it in it. Place dough balls that have been coated about 2 inches apart on the baking sheet that has been prepared. Gently press down on each dough ball with the back of a fork. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. 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. Have fun with these wheat-free pumpkin spice sugar cookies!

Prep Time: 15 minutes

Cook Time: 10-12

A tasty mix of buffalo chicken, creamy ranch, and crispy tater tots that is cooked slowly in a crock pot to get the most flavor and tenderness.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup buffalo sauce. 1 cup shredded cheddar cheese. 1 cup ranch dressing. 1 bag frozen tater tots. 1/2 cup diced celery. 1/2 cup diced onion. 1/4 cup diced green onions. Salt and pepper to taste.

Instructions: In a slow cooker, layer diced chicken on the bottom. Pour buffalo sauce over the chicken. Spread shredded cheese evenly over the chicken and sauce layer. Drizzle ranch dressing over the cheese layer. Evenly distribute frozen tater tots on top of the mixture. Sprinkle diced celery, onion, and green onions over the tater tots. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tater tots are golden brown and crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

These adorable no-bake spider cookies are ideal for any fun occasion, including Halloween. To make these adorable little edible spiders, chocolate cookies, peanut butter, and chocolate coating are combined, and then candy eyes and pretzel legs are added for decoration.

Ingredients: 1 package 12 oz chocolate cookies Oreo or similar. 1/2 cup creamy peanut butter. 1 cup semisweet chocolate chips. 24 small chocolate candies M&M's or similar. 48 small pretzel sticks. 48 candy eyes.

Instructions: Place the chocolate cookies in a food processor and pulse until they become fine crumbs. Add the creamy peanut butter to the cookie crumbs and blend until the mixture is well combined and can hold its shape when pressed together. Take small portions of the mixture and roll them into 1-inch diameter balls, placing them on a parchment-lined tray. In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring in between until smooth. Dip each peanut butter ball into the melted chocolate, ensuring it is fully coated. Place it back on the parchment-lined tray. While the chocolate is still soft, gently press two candy eyes onto each chocolate-coated ball to create the spider's eyes. Break the pretzel sticks in half, and insert eight of them into each side of the chocolate-coated ball to create the spider's legs. Place a small chocolate candy in the center of each ball to form the spider's body. Allow the chocolate to set for about 30 minutes at room temperature or place the tray in the refrigerator to speed up the process. Once the chocolate has hardened, your cute little no-bake spider cookies are ready to enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

Indulge in the flavors of lasagna without the carbs with this Low Carb Sausage and Spinach Casserole. A perfect keto-friendly dish. #LowCarbCasserole #KetoLasagna

Ingredients: 1 lb ground sausage. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup spinach, chopped. 1 cup ricotta cheese. 1 cup mozzarella cheese, shredded. 1/2 cup Parmesan cheese, grated. 1 cup marinara sauce sugar-free. 1 teaspoon Italian seasoning. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cook the ground sausage in a pan over medium heat until it turns brown. Get rid of extra fat. Cut up some onions and garlic and add them to the pan. Cook the onions until they become clear. Cook until the spinach wilts after adding the chopped spinach. Put ricotta, mozzarella, and Parmesan cheeses in a bowl and mix them together. Put half of the sausage mixture in a baking dish that has been greased. Put half of the cheese mix on top of the sausage. Cover the cheese with half of the marinara sauce. Add the rest of the ingredients one more time, ending with a layer of marinara sauce. Mix salt and pepper with Italian seasoning and sprinkle it on top. After the oven is hot, bake for 25 to 30 minutes, or until golden and bubbly. Give the casserole some time to cool down before you serve it. This Low Carb Sausage and Spinach Casserole tastes great and is like lasagna but without the carbs. Low-Carb Casserole and Keto Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

#sausageandspinach, #healthylasagna, #lowcarbcasserole, #LowCarbCasserole

A vegan twist on the classic stroganoff recipe, featuring meaty portobello mushrooms and a creamy, flavorful sauce. Perfect for a cozy dinner!

Ingredients: 4 large portobello mushrooms, sliced. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 cup vegetable broth. 1 cup vegan sour cream. 2 tablespoons soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped, for garnish. 8 ounces fettuccine pasta.

Instructions: Cook fettuccine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Saut until onion is translucent, about 3-4 minutes. Add sliced portobello mushrooms to the skillet. Cook until mushrooms are tender, about 5-6 minutes. Stir in vegetable broth, vegan sour cream, soy sauce, Dijon mustard, and paprika. Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally. Add cooked fettuccine pasta to the skillet. Toss until pasta is coated with the creamy mushroom sauce. Serve hot, garnished with fresh chopped parsley. Enjoy your Modern Portobello Stroganoff!

Prep Time: 15 minutes

Cook Time: 20 minutes

A flavorful and comforting dish, this red kidney bean curry served with rice, known as Rajmah Chawal, is a popular vegetarian meal in many Indian households. The hearty beans are simmered in a fragrant tomato-based sauce infused with aromatic spices, resulting in a deliciously satisfying dish.

Ingredients: 1 cup dried red kidney beans, soaked overnight and drained. 2 tablespoons vegetable oil. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 green chili, minced. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. 1/2 teaspoon cayenne pepper. 1 teaspoon garam masala. 1 can 14.5 ounces diced tomatoes. 2 cups water. Salt, to taste. 2 cups cooked rice, for serving. Fresh cilantro leaves, for garnish.

Instructions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, grated ginger, and minced green chili, and cook for another 2 minutes. Add the ground coriander, ground cumin, turmeric, cayenne pepper, and garam masala. Cook for 1 minute, stirring constantly. Add the soaked and drained red kidney beans, diced tomatoes, and water to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Season the curry with salt, to taste. Serve the red kidney bean curry over cooked rice, garnished with fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 90 minutes

These Buffalo Chicken Hand Pies are great for casual get-togethers or game day snacks. Inside is a tasty mix of cheese, buffalo sauce, ranch dressing, and shreds of chicken, all wrapped in a flaky pie crust.

Ingredients: 2 cups cooked shredded chicken. 1/2 cup buffalo sauce. 1/4 cup ranch dressing. 1 cup shredded mozzarella cheese. 1/4 cup chopped green onions. 2 sheets refrigerated pie crust. 1 egg, beaten for egg wash.

Instructions: Warm the oven up to 190C 375F. Shred the chicken and put it in a bowl. Add the ranch dressing, mozzarella cheese, chopped green onions, and buffalo sauce. Combine well. Roll out pie crusts on a surface that has been lightly floured. Spread out a little to make it flat. Cut circles out of the pie crusts with a round cutter or the edge of a glass. On one half of each circle, put a spoonful of the chicken mix. To make a half-moon shape, fold the other half of the circle over the filling. Use a fork to press the edges together to seal. Place the hand pies on a baking sheet that has parchment paper on it. Spread egg wash over the tops of the pies. After the oven is hot, bake for 20 to 25 minutes, or until golden brown and crispy. Serve hot with extra ranch dressing or buffalo sauce for dipping.

Prep Time: 20 minutes

Cook Time: 25 minutes

Good Things Baking Co.'s Toffee Chocolate Chunk Skillet Cookie is the perfect combination of buttery, toffee-infused dough and rich chocolate chunks baked to perfection in a cast-iron skillet. It's a delectable treat that will impress your friends and family.

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

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the toffee bits and semisweet chocolate chunks. Transfer the cookie dough to a well-seasoned 10-inch cast-iron skillet, pressing it evenly into the skillet. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set. Remove from the oven and let it cool slightly before serving. Slice and enjoy the Toffee Chocolate Chunk Skillet Cookie with a scoop of ice cream on top!

Prep Time: 20 minutes

Cook Time: 30 minutes

A tasty and filling vegan and gluten-free take on Thai fried rice that uses quinoa instead of rice to add extra protein and nutrition.

Ingredients: 1 cup quinoa, cooked and cooled. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 small onion, diced. 1 red bell pepper, diced. 1 cup frozen peas and carrots, thawed. 3 tablespoons soy sauce or tamari. 1 tablespoon maple syrup or agave nectar. 1 tablespoon lime juice. 1 teaspoon sriracha sauce optional. 2 green onions, chopped, for garnish. 1/4 cup chopped fresh cilantro, for garnish. 1/4 cup chopped peanuts or cashews, for garnish.

Instructions: On medium heat, warm up the sesame oil in a big pan. Add the onion and garlic and saut for about two minutes, until the onion is clear and smells good. Add the red bell pepper and cook for two more minutes. After you add the peas and carrots, cook for two more minutes. Move the vegetables to one side of the pan and add the cooked quinoa to the other. Mix soy sauce, maple syrup, lime juice, and sriracha if using in a small bowl with a whisk. Add the sauce to the quinoa and vegetables, and then toss everything together until it's all well mixed and hot. Add chopped peanuts or cashews, green onions, and cilantro after taking it off the heat. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy how easy Slow Cooker Pork Roast is to make and how good it tastes. When you mix soy sauce, balsamic vinegar, and honey, you get a savory and slightly sweet sauce that makes the pork taste amazing. Perfect for an easy and comforting meal!

Ingredients: 3-4 pounds pork roast. 1 cup chicken broth. 1/4 cup soy sauce. 1/4 cup balsamic vinegar. 1/4 cup honey. 4 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons cornstarch optional, for thickening. 2 tablespoons water optional, for thickening.

Instructions: Place the pork roast in the slow cooker. In a bowl, whisk together chicken broth, soy sauce, balsamic vinegar, honey, minced garlic, dried rosemary, dried thyme, paprika, salt, and pepper. Pour the sauce mixture over the pork roast, ensuring it's well-coated. Cover and cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork. Optional: In the last hour of cooking, mix cornstarch with water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce. Once cooked, shred the pork directly in the slow cooker using two forks, allowing it to absorb the flavorful juices. Serve the Slow Cooker Pork Roast over rice, mashed potatoes, or in sandwiches. Enjoy the effortless and delicious slow-cooked pork!

Prep Time: 15 minutes

Cook Time: 480 minutes

This honey mustard ham grilled cheese is a tasty take on the classic grilled cheese sandwich. It's the perfect mix of sweet and savory tastes. The honey mustard gives the rich Swiss cheese and ham a tangy kick that goes well with them.

Ingredients: 2 slices of bread. 2 slices of ham. 2 slices of Swiss cheese. 1 tablespoon honey mustard. 1 tablespoon butter.

Instructions: Spread honey mustard on one side of each slice of bread. Place a slice of ham and a slice of Swiss cheese on one slice of bread with honey mustard, then top with the other slice of bread, honey mustard side down. Spread butter on the outside of both slices of bread. Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted. Remove from the skillet, let it cool for a minute, then slice in half and serve.

Prep Time: 5 minutes

Cook Time: 6 minutes

For a tasty breakfast or brunch, try these gluten-free waffles. These waffles are light and fluffy, and they're great for people who can't have gluten.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk or dairy-free alternative. 1/4 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Follow the directions that came with your waffle iron to heat it up. Mix the sugar, baking powder, salt, and gluten-free flour together in a large bowl using a whisk. Put the eggs in a different bowl and beat them. Then add the milk, oil, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Spray or oil the waffle iron just a little to make it work better. Use the right amount of batter for your iron's size to pour it onto the hot iron, then close the lid. Depending on your waffle iron, it should take about 4 to 5 minutes to cook the waffles until they are golden brown and crisp. Carefully take the waffles out of the iron and serve them right away with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

Spice up your burger game with these flavorful blackened chicken burgers topped with a vibrant warm mango salsa. Perfect for a summer cookout or any time you're craving a delicious twist on a classic sandwich.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. 2 tablespoons blackened seasoning. 4 hamburger buns. 1 ripe mango, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Brush chicken breasts with olive oil and sprinkle with blackened seasoning, coating both sides. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear. While chicken is grilling, combine diced mango, red onion, cilantro, jalapeo, lime juice, salt, and pepper in a bowl to make the salsa. Toast hamburger buns on the grill for a minute or until lightly golden. Assemble burgers by placing grilled chicken breasts on toasted buns and topping with warm mango salsa. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Paleo Balsamic Pot Roast is a tender and savory dish with a delightful balsamic glaze. It's a perfect meal for a hearty Paleo-friendly dinner.

Ingredients: 3 pounds beef chuck roast. 1 onion, sliced. 3 cloves garlic, minced. 1/2 cup balsamic vinegar. 1/2 cup beef broth. 2 tablespoons olive oil. 2 teaspoons dried rosemary. 2 teaspoons dried thyme. Salt and black pepper to taste. 1 tablespoon arrowroot powder optional, for thickening.

Instructions: Set the oven temperature to 325F 163C. On both sides, season the beef chuck roast with salt and black pepper. Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. The seasoned roast should be seared for four to five minutes on each side, or until browned. After taking the roast out of the skillet, set it aside. Add the minced garlic and sliced onions to the same skillet. Saut them for three to four minutes, or until they are fragrant and translucent. After adding the beef broth and balsamic vinegar, scrape down the skillet to get rid of any bits that have browned. Add the dried thyme and rosemary to the skillet with the seared roast. Place a lid on the skillet or Dutch oven and place it inside the oven that has been preheated. Roast until the meat is fork-tender, about 2.5 to 3 hours. Take the roast out of the skillet and whisk in the arrowroot powder if you want the sauce to be thicker. After adding the roast back to the skillet, simmer it for a few more minutes to thicken the sauce. When it's finished, take the pot roast out of the oven and give it some time to rest before slicing. Enjoy the flavorful sauce with the Paleo Balsamic Pot Roast!

Prep Time: 15 minutes

Cook Time: 180 minutes

This cocktail combines the vibrant flavors of blood orange with the effervescence of sparkling wine, creating a refreshing and visually striking drink that will surely make any occasion pop.

Ingredients: 1 oz blood orange juice. 1 oz orange liqueur. 3 oz sparkling wine. Blood orange slice, for garnish.

Instructions: Orange liqueur and blood orange juice should be mixed in a shaker. Use ice to shake it well. Fill a champagne flute with the strained mixture. Add sparkling wine on top. Put a blood orange slice on top to look nice.

Prep Time: 5 minutes

Cook Time: 0 minutes

You can make homemade refried beans easily in a slow cooker and they will taste great. You can eat these beans as a side dish or dip for your favorite Mexican meals because they are tasty and creamy.

Ingredients: 2 cups dry pinto beans. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno pepper, diced optional. 1 teaspoon salt. 1/2 teaspoon black pepper. 6 cups water or vegetable broth. 2 tablespoons olive oil.

Instructions: Clear the pinto beans of any dirt by running cold water over them. In a slow cooker, add the washed beans, chopped onion, minced garlic, diced jalapeo if using, salt, and black pepper. Fill the beans up all the way to the top with water or vegetable broth. Set the timer for 8 to 10 hours on low or 4 to 5 hours on high. Cover and cook until the beans are very soft. After the beans are done cooking, drain off any extra water and save it for later use. Put olive oil in a pan and set it on medium heat. Add the cooked beans and mash them with a fork or potato masher once the pot is hot. If the beans look too dry, add some of the cooking liquid you saved until they reach the consistency you want. Stir the beans often while they cook for another 10 to 15 minutes, or until they reach the thickness you want. If you need to, add more salt and pepper to taste. As a side dish or to dip tortilla chips in, serve hot.

Prep Time: 10 minutes

Cook Time: 480 minutes

Indulge in the creamy goodness of this amazing cherry cheesecake dip. With just 6 ingredients, it's quick to make and perfect for any gathering or snack time indulgence.

Ingredients: 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1/2 cup cherry pie filling. 1/2 cup whipped cream or whipped topping. 1 tsp vanilla extract. 1/4 cup graham cracker crumbs for serving.

Instructions: Beat cream cheese in a bowl until it's smooth. Add the powdered sugar slowly and beat until everything is well mixed. Add the whipped cream, vanilla extract, and cherry pie filling and mix them in until they are well mixed in. Put the dip in a bowl that can be used for serving and put it in the fridge for at least 30 minutes. Sprinkle graham cracker crumbs on top before serving to make it look nice. You can dip graham crackers or pie crust sticks in it.

Prep Time: 10 minutes

Cook Time: 0 minutes