Partway Mist

French Dip Crescents are a delicious take on the traditional French Dip sandwich. They are made with soft roast beef and melted provolone cheese wrapped in flaky crescent roll dough and served with au jus gravy for dipping.

Ingredients: 1 can refrigerated crescent roll dough. 8 slices roast beef. 4 slices provolone cheese. 1 packet au jus gravy mix. 2 cups water. 1 tablespoon butter, melted. 1/2 teaspoon garlic powder.

Instructions: Preheat oven to 375F 190C. Unroll crescent dough and separate into triangles. Place a slice of roast beef and a half slice of provolone cheese onto each crescent triangle. Roll up each crescent starting from the wider end. Place crescents on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Meanwhile, prepare au jus gravy according to package instructions using 2 cups of water. In a small bowl, mix melted butter and garlic powder. Once crescents are done baking, brush them with garlic butter mixture. Serve hot crescents with warm au jus gravy for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

This creamy and decadent ice cream combines the flavors of banana pudding with indulgent swirls of peanut butter and chocolate fudge. It's a delightful treat that captures the essence of a classic dessert in frozen form.

Ingredients: 2 ripe bananas, mashed. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup smooth peanut butter. 1/2 cup chocolate fudge sauce.

Instructions: Mash the bananas and mix them with heavy cream, whole milk, sugar, and vanilla extract in a bowl. Mix until the sugar is gone. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Warm the peanut butter in the microwave until it's smooth and easy to pour while the ice cream is making a froth. As soon as the ice cream is ready, put it in a container and add layers of warm peanut butter and chocolate fudge sauce on top of each other. To make the ice cream look like marble, swirl the peanut butter and chocolate fudge through it with a knife or skewer. The ice cream should be frozen for at least 4 hours, or until it is firm. Ice cream scoops with peanut butter and chocolate fudge sauce swirled through them should be served.

Prep Time: 20 minutes

Cook Time: 30 minutes

Mille Crepe Cake is a delicate and elegant dessert made of layers of thin crepes stacked with layers of sweet whipped cream. It's a delightful treat for special occasions.

Ingredients: 1 cup all-purpose flour. 2 cups milk. 3 large eggs. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 2 tablespoons unsalted butter for greasing the pan. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract. Fresh berries for garnish. Powdered sugar for dusting. Chocolate sauce optional, for drizzling.

Instructions: Put flour, milk, eggs, granulated sugar, salt, and vanilla extract in a blender. Mix until it's smooth. Take 15 minutes to let the batter sit. Set a crepe pan or nonstick skillet over medium-low heat. Spread some butter around the pan to cover it. Using your spoon, spread out a little crepe batter in the middle of the hot pan and swirl it around to make it thin and even. It's ready when the edges begin to lift and the bottom turns a light golden color. Change the crepe over and cook the other side for an extra minute or two. Take it out of the pan and do it again with the rest of the batter, adding more butter to the pan if needed. Let the crepes cool all the way down. Heavy cream, powdered sugar, and vanilla extract should be whipped together in a bowl until stiff peaks form. Cover one crepe with a thin layer of whipped cream and place it on a plate to serve. Layer crepes and whipped cream on top of each other until you run out of cream or crepes. Make sure to put a crepe on top to finish. Put the cake in the fridge for at least two hours to set. Put fresh berries on top of the Mille Crepe Cake before serving, dust it with powdered sugar, and if you want, drizzle it with chocolate sauce. Cut it up and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

These S'more Chocolate Chip Gooey Bliss Cookies are the ultimate cookie treat! These cookies, loaded with chocolate chips, marshmallows, and graham cracker crumbs, elevate the classic campfire treat to a whole new level of gooey deliciousness.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup graham cracker crumbs. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 1 cup mini marshmallows. 1 cup chopped milk chocolate or chocolate chunks.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, graham cracker crumbs, baking soda, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. Break up the milk chocolate into small pieces and add them along with the chocolate chips. Place dough balls about the size of a tablespoon on the baking sheets that have been prepared, leaving space between them. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden and the middle is still soft. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Enjoy these rich and gooey S'more Chocolate Chip Bliss Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Ham and Cheese Quiche with Spinach has a homemade crust that is buttery and flaky and is filled with tasty ham, cheesy goodness, and healthy spinach. This dish is great for breakfast, brunch, or a light dinner.

Ingredients: 1 homemade buttery and flaky crust. 1 cup diced ham. 1 cup shredded cheddar cheese. 1 cup fresh spinach leaves. 4 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 1/4 teaspoon paprika.

Instructions: Turn on your oven and heat it up to 375F 190C. Make the crust at home and use it to line a pie dish. Spread the diced ham, shredded cheddar cheese, and fresh spinach leaves out on top of the crust in an even layer. Add the eggs, milk, salt, black pepper, nutmeg, and paprika to a different bowl and mix them together using a whisk. The egg mix should be poured over the ham, cheese, and spinach in the pie dish. Set the oven to 350F and bake the quiche for 35 to 40 minutes, or until the top is golden brown. Take it out of the oven and let it cool down for a few minutes before cutting it. Warm or cool, serve the Ham and Cheese Quiche with Spinach.

Prep Time: 20 minutes

Cook Time: 35 minutes

A tasty and simple chicken recipe: coat chicken breasts in a sweet and sour honey mustard sauce, then bake them with sliced potatoes until they are golden and soft. It's perfect for a meal that makes you feel good.

Ingredients: 4 chicken breasts. 4 tablespoons honey. 4 tablespoons whole grain mustard. 1 kg potatoes, peeled and sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Start by heating the oven up to 400F 200C. Put honey, mustard, garlic powder, olive oil, salt, and pepper in a bowl. Put the chicken breasts in a baking dish and cover them with the honey-mustard mixture. Put sliced potatoes around the chicken in the baking dish. Put some olive oil on the potatoes and season them with salt and pepper. Put foil over the baking dish and bake in a hot oven for 30 minutes. Take off the foil and bake for another 15 to 20 minutes, or until the potatoes are soft and the chicken is cooked all the way through. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 45 minutes

These vegan apple pie cinnamon rolls are a delicious twist on traditional cinnamon rolls, filled with a sweet apple pie filling and topped with a cinnamon-sugar glaze.

Ingredients: 1 sheet vegan puff pastry. 3 tablespoons vegan butter, melted. 1/3 cup brown sugar. 1 teaspoon ground cinnamon. 2 medium apples, peeled, cored, and finely chopped. 1 tablespoon lemon juice. 1/4 cup water. 1 tablespoon cornstarch.

Instructions: Preheat the oven to 375F 190C. Line a baking sheet with parchment paper. Roll out the puff pastry into a rectangle on a lightly floured surface. Brush the melted vegan butter over the puff pastry. In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture evenly over the puff pastry. In a saucepan, combine the chopped apples, lemon juice, water, and cornstarch. Cook over medium heat until the apples are softened and the mixture is thickened, about 5-7 minutes. Spread the apple mixture evenly over the puff pastry. Starting from one long edge, roll up the puff pastry tightly to form a log. Cut the log into 12 slices. Place the slices on the prepared baking sheet, cut-side up. Bake for 18-20 minutes, or until golden brown. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy the flavor of fresh apricots with this easy and nutritious apricot chia jam recipe. It has a high fiber content and is naturally sweetened with maple syrup or honey. It's also ready in fifteen minutes!

Ingredients: 2 cups fresh apricots, pitted and chopped. 1/4 cup chia seeds. 1/4 cup honey or maple syrup. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract.

Instructions: The chopped apricots, lemon juice, and honey or maple syrup should all be combined in a medium saucepan. Cook, stirring occasionally, over medium heat for approximately 10 minutes, or until the mixture thickens and the apricots break down. Take off the heat and mix in the vanilla extract and chia seeds. After a few minutes of cooling, move the jam to a glass jar or other container. Before putting the jam in the refrigerator, let it cool completely. As it cools, it will get thicker still. Savor your homemade apricot chia jam as a topping for desserts or as a spread on toast or yogurt!

Prep Time: 5 minutes

Cook Time: 10 minutes

Not only are these low-carb pancakes tasty, they are also full of things that can help you go to the bathroom more often. The low-carb almond flour adds fiber, and the healthy fats in the cream cheese make the dish. They also don't have any sugar, which makes them great for people on a ketogenic diet.

Ingredients: 2 large eggs. 2 oz cream cheese. 2 tbsp almond flour. 1/2 tsp baking powder. 1/2 tsp vanilla extract. Stevia or erythritol to taste. Butter or coconut oil for cooking.

Instructions: In a blender, combine eggs, cream cheese, almond flour, baking powder, vanilla extract, and sweetener. Blend until smooth. Heat butter or coconut oil in a non-stick skillet over medium heat. Pour small circles of batter onto the skillet to form pancakes. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter. Serve warm with sugar-free syrup or fresh berries.

Prep Time: 10 minutes

Cook Time: 10 minutes

Delicate and delicious Madeleines with a hint of lemon zest, ideal for tea or a sweet treat!

Ingredients: 2/3 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. Zest of 1 lemon. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted and cooled.

Instructions: Before you start cooking, heat the oven to 375F 190C. Mix the flour and baking powder together in a small bowl. Beat the eggs and sugar together in a different bowl until they are light and fluffy. In a separate bowl, mix the eggs with the salt, lemon zest, and vanilla extract. Mix the flour mixture into the wet ingredients slowly until they are just combined. Slowly add the melted butter while folding the batter in gently until it is smooth. Put the batter in the fridge for at least an hour with the lid on. If the madeleine molds don't already have it, grease and flour them. Fill up each mold about three quarters of the way to the top with the chilled batter. When you touch the middle, it should spring back after 10 to 12 minutes of baking. Grab the madeleines from the oven and let them cool for a while in their molds. Tap the molds gently to get the cookies out, then move them to a wire rack to cool completely. Before you serve, sprinkle with powdered sugar.

Prep Time: 15 minutes

Cook Time: 10 minutes

A classic potato salad recipe featuring tender potatoes, hard-boiled eggs, and a creamy dressing with a hint of tanginess.

Ingredients: 5 medium potatoes, boiled and cubed. 3 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 2 tablespoons mustard. 1/4 cup chopped onion. 1/4 cup chopped celery. 2 tablespoons chopped fresh parsley. 1 tablespoon white vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine potatoes, eggs, onion, celery, and parsley. In a small bowl, mix together mayonnaise, mustard, vinegar, salt, and pepper. Pour the mayonnaise mixture over the potato mixture and gently toss until well coated. Chill in the refrigerator for at least 1 hour before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

This Vegan Gingerbread Cake is richly spiced with ginger, cinnamon, cloves, and nutmeg, and sweetened with molasses and maple syrup. It's moist, flavorful, and perfect for the holiday season or any time you're craving a cozy treat.

Ingredients: 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 tsp ground ginger. 1 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/2 cup molasses. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/3 cup vegetable oil. 1/2 cup non-dairy milk. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch square baking pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In another bowl, mix together molasses, maple syrup, applesauce, vegetable oil, non-dairy milk, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined. Pour batter into prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve slices of cake with vegan whipped cream or powdered sugar if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the creamy and aromatic flavors of chai spice with this vegan, no-bake pie. The crust, made with oats and dates, provides a wholesome base for the rich and luscious cashew filling infused with traditional chai spices like cinnamon, ginger, cardamom, and cloves. Perfect for any occasion, this dessert is sure to satisfy your cravings without any animal products.

Ingredients: 2 cups oats. 1 cup pitted dates. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 cup raw cashews, soaked overnight. 1/2 cup full-fat coconut milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. Pinch of black pepper. 1 tablespoon agar agar powder. 1/4 cup boiling water. Optional: Coconut whipped cream and ground cinnamon for topping.

Instructions: In a food processor, blend oats and dates until finely ground. Add melted coconut oil and 1/4 cup maple syrup to the oat-date mixture. Pulse until well combined and sticky. Press the mixture evenly into the bottom and up the sides of a pie dish to form the crust. Place in the refrigerator to set while preparing the filling. In a blender, combine soaked cashews, coconut milk, 2 tablespoons maple syrup, vanilla extract, ground cinnamon, ginger, cardamom, cloves, and black pepper. Blend until smooth and creamy. In a small bowl, dissolve agar agar powder in boiling water. Quickly whisk into the cashew mixture until fully combined. Pour the filling into the prepared crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. Before serving, optionally top with coconut whipped cream and a sprinkle of ground cinnamon. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This salad is fresh and healthy, and it goes well with Cassava Flour Biscuits Paleo Bread. This salad is a great addition to your Paleo meal because it is full of colorful vegetables, grilled chicken, and a tasty dressing.

Ingredients: 2 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup olives, pitted and sliced. 1/4 cup avocado, diced. 1/4 cup grilled chicken breast, sliced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Chop up the mixed greens, cucumber, red onion, olives, avocado, and grilled chicken breast and put them in a large salad bowl. Put the olive oil, balsamic vinegar, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad and gently toss everything together. Serve right away as a side dish or a quick and healthy meal. Have fun with your Paleo Bread Salad with Cassava Flour Biscuits!

Prep Time: 10 minutes

Cook Time: 0 minutes

A paleo version of the classic minestrone soup that is light and cool, great for summer. This soup is gluten-free and tastes great. It is full of fresh vegetables and herbs.

Ingredients: 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 zucchini, diced. 1 yellow squash, diced. 1 cup green beans, trimmed and chopped. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the onion is clear. Go ahead and add the green beans, zucchini, yellow squash, and carrots. For about 5 minutes, cook until the vegetables are just starting to get soft. Vegetable broth, oregano, basil, thyme, salt, and pepper should all be stirred in now. Once it starts to boil, lower the heat and let it cook for 20 to 25 minutes. If you need to, change the seasoning. Add fresh basil leaves on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful treat, these homemade cinnamon apple doughnuts are ideal for breakfast or as a snack. Your taste buds will be delighted by the combination of soft doughnuts, juicy apples, and cozy cinnamon spice.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 2/3 cup buttermilk. 2 large eggs. 2 tbsp melted butter. 1 tsp vanilla extract. 1 cup diced apples peeled and cored. Vegetable oil for frying.

Instructions: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples gently. Heat vegetable oil in a deep fryer or large, deep skillet to 350F 175C. Drop spoonfuls of the doughnut batter into the hot oil using a cookie scoop or spoon. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the doughnuts with a slotted spoon and place them on paper towels to drain excess oil. While still warm, roll the doughnuts in a mixture of cinnamon and sugar for extra flavor. Serve your homemade cinnamon apple doughnuts and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Spinach and Mushroom Pasta recipe is a quick and easy meal packed with flavor and nutrients. The combination of earthy mushrooms, fresh spinach, and garlic-infused olive oil creates a deliciously satisfying dish that's perfect for any day of the week.

Ingredients: 8 oz pasta. 2 cups fresh spinach, chopped. 2 cups mushrooms, sliced. 3 cloves garlic, minced. 1/4 cup olive oil. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Red pepper flakes optional.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if desired. Add cooked pasta to the skillet and toss everything together until well combined. Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss again to coat everything evenly. Serve hot, garnished with additional Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes