Pixel DF

Vegetable beef soup that is hearty and full of flavor, cooked slowly in a crockpot and great for a warm meal on a cold day.

Ingredients: 1 lb beef stew meat. 4 cups beef broth. 1 onion, diced. 2 carrots, sliced. 2 stalks celery, chopped. 2 potatoes, diced. 1 can diced tomatoes. 1 cup frozen corn kernels. 1 cup frozen green beans. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a slow cooker, combine beef stew meat, beef broth, diced onion, sliced carrots, chopped celery, diced potatoes, diced tomatoes, frozen corn kernels, frozen green beans, minced garlic, dried thyme, and dried rosemary. Season with salt and pepper to taste. Cover and cook on low for 8 hours or high for 4 hours, until vegetables are tender and beef is cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

This flavorful and filling vegan dish, loaded with nutrients, is made with crispy tofu stir-fried. Once the tofu is golden and crispy from pan-frying it in cornstarch, it is combined with broccoli, colorful bell peppers, and a savory-sweet sauce.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 2 green onions, chopped. 2 tablespoons sesame seeds, toasted. Cooked rice, for serving.

Instructions: In a bowl, toss the tofu cubes with cornstarch until coated evenly. Heat a large skillet over medium heat and add sesame oil. Add the tofu cubes and cook until crispy on all sides, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, add garlic and ginger, saut for 1 minute. Add bell pepper and broccoli, cook until tender-crisp, about 3-4 minutes. In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour over the vegetables in the skillet. Return the crispy tofu to the skillet and toss to coat everything evenly in the sauce. Cook for an additional 2 minutes, allowing the flavors to meld together. Serve over cooked rice, garnished with chopped green onions and toasted sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

Fresh and tasty, these Chicken Avocado Spring Rolls are great for a light and healthy meal or snack. They're a great mix of textures and tastes because they're full of colorful vegetables, juicy chicken, and creamy avocado.

Ingredients: 200g cooked chicken breast, shredded. 1 ripe avocado, thinly sliced. 1 carrot, julienned. 1 cucumber, julienned. 8 rice paper wrappers. Fresh cilantro leaves. Lettuce leaves.

Instructions: Get all of the ingredients ready so that they can be put together. Put warm water in a big, shallow dish. For a few seconds, dip one rice paper wrapper into the water to make it soft. Open the package and place it flat on a clean surface. Spread out lettuce leaves, avocado slices, carrot, cucumber, cilantro leaves, and shredded chicken in the middle of the wrapper. Fold the sides of the wrapper over the filling, and then roll it up tight from the bottom to cover it all. Do it again with the rest of the ingredients. Serve the spring rolls with the sauce of your choice.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the rich and spicy flavors of Green Pork Chili Chili Verde. This hearty dish features tender pork simmered in a green chili sauce, creating a mouthwatering and satisfying bowl of comfort.

Ingredients: 2 lbs pork shoulder, cut into 1-inch cubes. Salt and pepper to taste. 2 tablespoons vegetable oil. 1 large onion, chopped. 4 cloves garlic, minced. 2 cans 14 oz each diced green chilies. 1 can 7 oz diced green jalapeos. 1 teaspoon ground cumin. 1 teaspoon dried oregano. 1/2 teaspoon ground coriander. 4 cups chicken broth. 1 cup tomatillo salsa. 1/2 cup chopped fresh cilantro. Juice of 2 limes.

Instructions: Season pork cubes with salt and pepper. In a large pot, heat vegetable oil over medium-high heat. Brown the pork cubes in batches until golden brown. Remove and set aside. In the same pot, saut chopped onion until translucent. Add minced garlic and saut for an additional 1-2 minutes. Return the browned pork to the pot. Stir in diced green chilies, diced jalapeos, ground cumin, dried oregano, and ground coriander. Pour in chicken broth and tomatillo salsa. Bring to a simmer. Reduce heat, cover, and simmer for 2 hours or until the pork is tender. Before serving, stir in chopped cilantro and lime juice. Adjust seasoning with salt and pepper if needed. Serve the Green Pork Chili hot, garnished with additional cilantro and lime wedges. Enjoy the vibrant flavors of this delicious Green Pork Chili!

Prep Time: 20 minutes

Cook Time: 2 hours

These ginger cookies are a delightful blend of warming spices and chewy crystallized ginger. Perfect for enjoying during the holiday season or any time you crave a flavorful treat.

Ingredients: 1 cup butter, softened. 1 cup white sugar. 1/4 cup molasses. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/2 cup crystallized ginger, finely chopped. 1/4 cup granulated sugar for rolling.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the softened butter and 1 cup of white sugar until smooth. Stir in the molasses. In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Gradually add the dry ingredient mixture to the wet ingredients, mixing well after each addition. Fold in the finely chopped crystallized ginger. Shape the dough into small balls, about 1 inch in diameter. Roll each ball in granulated sugar to coat. Place the coated dough balls on a baking sheet, leaving space between each for spreading. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, store the ginger cookies in an airtight container. Enjoy these delicious ginger cookies with a cup of tea or coffee!

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the divine combination of Butterfinger and Reese's in this rich cream cheese trifle. A delicious treat for any event!

Ingredients: 2 cups crushed Butterfinger candy bars. 2 cups crushed Reese's peanut butter cups. 2 8 oz packages cream cheese, softened. 1 cup powdered sugar. 2 teaspoons vanilla extract. 3 cups heavy cream. 1/2 cup granulated sugar. 1 teaspoon salt. 1 package chocolate cake mix, baked and cooled.

Instructions: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, beat until well combined. In a separate bowl, whip the heavy cream with granulated sugar and salt until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth. Cut the chocolate cake into bite-sized cubes. In a trifle dish or individual glasses, layer the chocolate cake cubes, cream cheese mixture, crushed Butterfinger, and crushed Reese's. Repeat the layers until all ingredients are used, finishing with a layer of crushed candy on top. Refrigerate for at least 4 hours or overnight to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

These mini chocolate cookies are a delightful treat for chocolate lovers. They are soft, chewy, and packed with mini chocolate chips for extra indulgence.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar, packed. 1 teaspoon vanilla extract. 1 egg. 1/2 cup mini chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and beat until everything is well mixed. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Toss in the little chocolate chips. Take little balls of dough and roll them into balls. Leave some space between each one when you put them on the baking sheet that has been prepared. Use the back of a fork to gently press down on each dough ball. Put it in an oven that is already hot and bake for 8 to 10 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Combine the rich and decadent tastes of Nutella with the warmth of coffee and a little alcohol for a tasty treat.

Ingredients: 1 shot of espresso. 1 tablespoon Nutella. 1 ounce hazelnut liqueur. 1 ounce Irish cream liqueur. Whipped cream for garnish. Chocolate shavings for garnish.

Instructions: Brew a shot of espresso. In a mug, stir together the espresso and Nutella until well combined. Add the hazelnut liqueur and Irish cream liqueur, stir again. Top with whipped cream and chocolate shavings for garnish. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

For a hearty breakfast or brunch, these Sausage Egg Bacon Cheese Breakfast Sliders are a great choice. They're tasty and easy to make, so everyone will enjoy them at any morning get-together.

Ingredients: 12 slider rolls. 6 cooked sausage patties. 6 slices cooked bacon. 6 slices cheddar cheese. 6 large eggs. 1/4 cup butter, melted. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Cut the slider rolls in half across the middle and put the bottom halves in a baking dish. Put a cooked sausage patty, a cooked bacon slice, and a cheddar cheese slice on the bottom of each half. Add the eggs, maple syrup, garlic powder, onion powder, salt, and pepper to a bowl and mix them together using a whisk. Spread the egg mix out evenly on top of the sliders. Put the rolls' top halves on top of the egg mix. Melt the butter and mix it with any extra garlic and onion powder in a small bowl. Use the butter mix to cover the tops of the sliders. Place the dish in the oven and bake for 20 minutes. Once you take off the foil, bake for another 5 to 7 minutes, or until the cheese melts and the tops are golden brown. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

The gingersnaps add a warm spice, and the roasted pineapple adds a tropical sweetness. All of this is squished between two layers of vanilla ice cream. It's the perfect treat for a cool day!

Ingredients: 1 pint vanilla ice cream. 16 gingersnap cookies. 1 ripe pineapple, peeled, cored, and sliced. 1 tablespoon brown sugar. 1 tablespoon unsalted butter, melted.

Instructions: Preheat oven to 400F 200C. Place pineapple slices on a baking sheet lined with parchment paper. Brush pineapple slices with melted butter and sprinkle with brown sugar. Roast in the preheated oven for 20-25 minutes, or until golden brown and caramelized. Allow to cool. While the pineapple is roasting, soften the vanilla ice cream at room temperature until spreadable. Take 8 gingersnap cookies and spread a generous scoop of softened vanilla ice cream onto each. Top the ice cream with a roasted pineapple slice and cover with another gingersnap cookie to make a sandwich. Repeat with the remaining gingersnap cookies, ice cream, and roasted pineapple slices. Place the ice cream sandwiches in the freezer to firm up for at least 1 hour before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

A tasty gluten-free take on the traditional apple pie, with a flaky crust and a spiced apple filling that goes just right. This recipe from Lexi's Clean Kitchen is great for everyone, even those who can't eat certain foods.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 teaspoon salt. 2/3 cup cold butter, cubed. 6-8 tablespoons ice water. 6 cups thinly sliced peeled apples such as Granny Smith or Honeycrisp. 1/2 cup granulated sugar. 1/4 cup maple syrup. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 tablespoons tapioca flour or cornstarch. 1 tablespoon fresh lemon juice. 1 egg, beaten for egg wash. 1 tablespoon coarse sugar for sprinkling.

Instructions: Salt and gluten-free flour should be mixed together in a food processor. Pulse in the cold cubed butter until the mixture looks like big crumbs. One tablespoon at a time, add ice water until the dough comes together. Split the dough in half, wrap each half in plastic wrap, and put both halves in the fridge for at least 30 minutes. Turn on your oven and heat it up to 425F 220C. Apple slices, sugar, maple syrup, cinnamon, nutmeg, cloves, tapioca flour, and lemon juice should all be mixed together in a large bowl. On a lightly floured surface, roll out one piece of the chilled dough to fit a 9-inch pie pan. Place the rolled-out dough in the pie pan and trim the edges of any extra dough. Put the apple mix into the pie crust. Put the second piece of chilled dough on top of the apples after rolling it out. To close the pie, crimp the edges. For the top crust, beat an egg and sprinkle coarse sugar over it. Cut a few holes in the top crust so that the steam can escape. After the oven is hot, bake the pie for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool down before you serve it. Have fun with your gluten-free apple pie!

Prep Time: 30 minutes

Cook Time: 50 minutes

Enjoy this delicious dairy-free ice cream, which has a unique mix of sweet strawberries, sour balsamic vinegar, and creamy almond milk. The toasted almonds give the dish a crunchy texture that makes every bite a pleasure.

Ingredients: 2 cups fresh strawberries, hulled and sliced. 1/4 cup balsamic vinegar. 1/2 cup granulated sugar. 2 cups almond milk. 1 teaspoon vanilla extract. 1/4 cup chopped almonds, toasted.

Instructions: Over medium heat, cook strawberries, balsamic vinegar, and sugar in a small saucepan for about 10 minutes, or until the strawberries are soft and syrupy. Allow it to totally cool down. Put the cooled strawberry mixture, almond milk, and vanilla extract in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. In the last few minutes of churning, add the almonds that have been chopped. The ice cream should be put in a container and frozen for at least 4 hours, or until it is firm. If you want, you can serve ice cream with fresh strawberries and a drizzle of balsamic reduction on top.

Prep Time: 20 minutes

Cook Time: 10 minutes

These Healthy Fruit Cake Muffins are perfect for Veganuary, packed with wholesome ingredients like whole wheat flour, coconut sugar, dried fruits, and nuts. They are moist, flavorful, and make a satisfying treat for breakfast or snack time.

Ingredients: 2 cups whole wheat flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 cup unsweetened applesauce. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 cup mixed dried fruits raisins, cranberries, chopped dates. 1/2 cup chopped nuts walnuts, almonds, pecans.

Instructions: Preheat oven to 350F 175C and grease a muffin tin or line with muffin liners. In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix together the applesauce, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dried fruits and chopped nuts until evenly distributed throughout the batter. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

Peanut butter lovers will adore these Peanut Butter Chocolate Chip Cookies. The flavor created by the combination of creamy peanut butter and rich chocolate chips is delectable and will satisfy your sweet tooth.

Ingredients: 1 cup creamy peanut butter. 3/4 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semi-sweet chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, granulated sugar, and brown sugar until well mixed. Add the egg and vanilla extract to the mixture, and continue to mix until smooth. Stir in the baking soda and salt. Fold in the chocolate chips until evenly distributed throughout the dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with a fork to create a crisscross pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Peanut Butter Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich and creamy goodness of this homemade hot chocolate. Perfect for cozy nights by the fireplace or as a delightful treat during chilly winter days.

Ingredients: 2 cups of whole milk. 1/4 cup of heavy cream. 1/2 cup of semisweet chocolate chips. 2 tablespoons of unsweetened cocoa powder. 2 tablespoons of granulated sugar. 1/4 teaspoon of vanilla extract. Pinch of salt. Whipped cream for topping. Chocolate shavings for garnish optional.

Instructions: In a saucepan, combine the whole milk and heavy cream over medium heat. Heat until it starts to steam, but do not let it boil. Add the semisweet chocolate chips, unsweetened cocoa powder, granulated sugar, vanilla extract, and a pinch of salt to the saucepan. Stir continuously until the chocolate chips are completely melted and the mixture is smooth and creamy. Once the hot chocolate is heated through and well combined, remove it from the heat. Pour the hot chocolate into mugs and top with a generous dollop of whipped cream. If desired, garnish with chocolate shavings for an extra touch of decadence. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the irresistible combination of Hershey's Toffee Bits and soft, buttery cookies. These delicious cookies are perfect for satisfying your sweet tooth!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup chopped nuts optional. 1 2/3 cups 10-ounce package Hershey's Toffee Bits.

Instructions: Warm the oven up to 175F 350C. Mix softened butter, white sugar, brown sugar, and vanilla extract in a large bowl until the mixture is smooth. Add the eggs one at a time, making sure to beat well after each one. Add the flour, baking soda, and salt to a different bowl. Slowly add to the butter mixture and mix well. If you want to, add chopped nuts and Hershey's Toffee Bits and mix well. Drop by rounded tablespoons onto baking sheets that have not been greased. For 10 to 12 minutes, or until the edges are just barely golden. For a few minutes, let them cool on the baking sheets. Then, move them to wire racks to cool completely. Have fun with these tasty Hershey's Toffee Bit Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

This Slow Cooker Honey Jack Jalapeno Chicken is a perfect combination of sweet, spicy, and savory flavors. The honey and Jack Daniel's whiskey create a rich and sticky sauce that coats the tender chicken perfectly. The addition of sliced jalapenos adds a kick of heat, while soy sauce and garlic enhance the savory notes.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup honey. 1/4 cup Jack Daniel's whiskey. 2 jalapenos, sliced seeds removed for less heat if desired. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Honey, Jack Daniel's whiskey, soy sauce, minced garlic, and olive oil should all be mixed together in a bowl. Put chicken breasts in the slow cooker after seasoning them with salt and pepper. Spread the honey mix on top of the chicken. On top, put sliced jalapenos. Put the lid on top and set the heat to low. Cook for four to five hours, or until the chicken is tender and cooked all the way through. Take the chicken out of the slow cooker when it's done and shred it with two forks. Put the chicken back in the slow cooker and mix it with the sauce. Add sesame seeds and chopped green onions on top and serve hot.

Prep Time: 15 minutes

Cook Time: 240 minutes