Psyfic

These crispy chicken tenders made in an air fryer are better for you than deep-fried tenders. They're easy to make and great for a meal with the whole family or as an appetizer at a party.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 eggs, beaten. Cooking spray.

Instructions: Put grated Parmesan cheese, garlic powder, paprika, salt, and black pepper in a bowl and mix them together. Let the extra egg run off of each chicken tender as you dip it in the beaten eggs. Cover the chicken tenders with the breadcrumb mixture and press down gently to make sure it sticks. Make sure the chicken tenders don't touch each other as you put them in the air fryer basket. Spray cooking spray on the chicken tenders just a little to help them get crispy. Set the air fryer to 375F 190C. Cook the tenders for 10 to 12 minutes, flipping them over once, until they are golden brown and crispy. Hot air-fried chicken tenders should be served with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 12 minutes

These Sugar Cookie Party Squares are a delightful treat for any celebration. They are soft, buttery, and adorned with colorful sugar for a fun and festive look.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 cup unsalted butter, softened. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1/4 teaspoon baking powder. Assorted colored sugar or sprinkles for decoration.

Instructions: Preheat the oven to 350F 175C and grease a 9x13-inch baking pan. In a medium bowl, whisk together the flour, salt, and baking powder. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. Press the cookie dough evenly into the prepared baking pan. Sprinkle the colored sugar or sprinkles over the dough for a festive touch. Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown. Remove from the oven and let it cool in the pan for a few minutes. While still warm, cut the cookie into squares or bars. Allow the squares to cool completely in the pan before serving or storing.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the perfect mix of sweet and sour oranges and rich, chocolatey dark chocolate, made even better with sea salt flakes on top. This gluten-free treat is easy to make and has a lot of great tastes and textures.

Ingredients: 2 large oranges, peeled and segmented. 8 ounces gluten-free dark chocolate, chopped. Sea salt flakes, for sprinkling.

Instructions: Put parchment paper on the bottom of a baking sheet. In a bowl that can handle heat, melt the dark chocolate over a pot of simmering water. Stir the chocolate until it is smooth. Let the extra chocolate drip off after dipping each orange slice halfway into the melted chocolate. Place the dipped pieces on the baking sheet that has been prepared. Add sea salt flakes to the oranges that have been covered in chocolate. Put the oranges in the fridge for 20 to 30 minutes, or until the chocolate sets. Serve and enjoy once it's done!

Prep Time: 15 minutes

Cook Time: 5 minutes

This one pot sausage pasta is a flavorful and hearty dish that's perfect for busy weeknights. With Italian sausage, bell peppers, and a savory tomato broth, it's a complete meal in one pot!

Ingredients: 1 lb Italian sausage, sliced. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, sliced. 1 can diced tomatoes. 2 cups chicken broth. 8 oz penne pasta. 1 tsp Italian seasoning. Salt and pepper to taste. Grated Parmesan cheese for serving. Fresh basil leaves for garnish.

Instructions: In a large pot or Dutch oven, brown the sausage over medium heat until cooked through. Remove from pot and set aside. In the same pot, saut the onion and garlic until softened, about 3-4 minutes. Add the bell pepper and cook for another 2-3 minutes. Stir in the diced tomatoes, chicken broth, penne pasta, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until pasta is cooked al dente, stirring occasionally. Once pasta is cooked, return the sausage to the pot and heat through. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 25 minutes

A delicious peach cobbler recipe with a coconut twist that is easy to make in a slow cooker.

Ingredients: 4 cups sliced peaches. 1/2 cup granulated sugar. 1 tablespoon lemon juice. 1 cup all-purpose flour. 1/2 cup shredded coconut. 1/2 cup granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 1/4 cup melted butter. 1 teaspoon vanilla extract.

Instructions: In a slow cooker, combine sliced peaches, 1/2 cup sugar, and lemon juice. In a mixing bowl, combine flour, coconut, 1/2 cup sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla extract until just combined. Drop spoonfuls of batter over the peaches in the slow cooker. Cover and cook on high for 2-3 hours or until the cobbler is set and the top is golden brown. Serve warm with ice cream or whipped cream if desired.

Prep Time: 15 minutes

Cook Time: 180 minutes

There are many ways to use cashew cream instead of dairy cream. It can be used in many recipes, from making sauces and desserts creamy. It's simple to make and tastes great.

Ingredients: 1 cup raw cashews. 2 cups water for soaking. 1/2 cup water for blending. Pinch of salt.

Instructions: Soak the raw cashews in 2 cups of water for at least 4 hours or overnight. Drain and rinse the soaked cashews. In a blender, combine the soaked cashews, 1/2 cup of water, and a pinch of salt. Blend on high speed until smooth and creamy, scraping down the sides as needed. If the consistency is too thick, add a little more water and blend again until desired consistency is reached. Transfer the cashew cream to a container and store it in the refrigerator for up to 5 days.

Prep Time: 5 minutes

Cook Time: 0 minutes

Tender baby back ribs infused with the rich flavors of soy sauce, brown sugar, and ginger, cooked to perfection in a slow cooker. Finished with a luscious teriyaki glaze, these ribs are a delightful balance of sweet and savory.

Ingredients: 2 lbs baby back ribs. 1 cup soy sauce. 1/2 cup brown sugar. 1/4 cup rice vinegar. 3 cloves garlic, minced. 1 tsp ginger, minced. 2 tbsp cornstarch. 2 tbsp water. Sesame seeds and green onions for garnish optional.

Instructions: Ginger, garlic, soy sauce, and brown sugar should all be mixed together in a bowl. Put the ribs in the slow cooker and cover them with the sauce. Until the ribs are soft, cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the ribs out of the slow cooker when they are done cooking and set them aside. Make a slurry with water and cornstarch in a small bowl. While the sauce is still cooking, add the slurry and stir it in well. For another 15 to 20 minutes, or until the sauce gets thicker, turn the slow cooker up to high and cook. Add more sauce to it and brush it on the ribs. If you want, you can add sesame seeds and green onions as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

With grilled chicken, fresh vegetables, cheese, and creamy toppings, this keto-friendly bowl tastes great and fills you up.

Ingredients: 1 grilled chicken breast. 1/2 cup shredded lettuce. 1/4 cup shredded cheese. 1/4 cup diced tomatoes. 2 tablespoons guacamole. 2 tablespoons sour cream.

Instructions: Grill the chicken breast until fully cooked. Shred the lettuce and dice the tomatoes. Place shredded lettuce in a bowl. Slice the grilled chicken breast and place it on top of the lettuce. Top with shredded cheese, diced tomatoes, guacamole, and sour cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

The perfect balance of rich chocolate flavor and a hint of cayenne pepper for a spicy kick can be found in these Baked Cayenne Chocolate Donuts. They are a healthier option than fried donuts because they are expertly baked. Ideal for sating your cravings for chocolate!

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 teaspoon cayenne pepper adjust to taste. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chips optional. 1/4 cup powdered sugar for dusting. Cooking spray for greasing the donut pan.

Instructions: Set your oven to 350 degrees Fahrenheit 175 degrees Celsius and spray cooking spray in a donut pan. Mix the flour, baking soda, granulated sugar, cocoa powder, salt, and cayenne pepper in a mixing bowl. Beat the egg, vegetable oil, buttermilk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Stir in the semi-sweet chocolate chips, if using. The batter should be poured into each donut cavity in the pan until it is about two thirds full. A toothpick inserted into a donut should come out clean after baking for 10 to 12 minutes in a preheated oven. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. Dust the donuts with powdered sugar after they have cooled. Savor your mouthwatering Baked Chocolate Donuts with Cayenne!

Prep Time: 15 minutes

Cook Time: 10-12

Not only are these Easter Egg Basket Cupcakes cute, they taste great too. There's no better way to celebrate Easter with these treats. Both kids and adults will love them.

Ingredients: 1 box of vanilla cupcake mix. 3 large eggs. 1/2 cup of vegetable oil. 1 cup of water. 1 cup of green frosting. 1 cup of shredded coconut. 1/2 cup of mini chocolate eggs. 1/4 cup of pretzel sticks. 1/4 cup of colorful sprinkles.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Put the eggs, vegetable oil, water, and vanilla cupcake mix in a mixing bowl. Mix everything together well. Make sure that each cupcake liner is two thirds full of mix. After the oven is hot, bake the cupcakes for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. After the cupcakes have cooled, frost them with the green frosting to make them look like grass. To make it look like a nest, sprinkle shredded coconut on top of the frosting. Put two or three small chocolate eggs in the middle of each cupcake to look like eggs in a nest. Cut the pretzel sticks into small pieces and put two on each side of each cupcake to make "handles" for the Easter egg baskets. Last, decorate it even more by adding colorful sprinkles. Now your Easter Egg Basket Cupcakes are ready to make your guests happy.

Prep Time: 20 minutes

Cook Time: 15-18

This sandwich combines the aromatic flavors of turmeric falafel with the spicy kick of harissa tahini, all nestled in a wholesome whole wheat pita bread. It's a satisfying and flavorful meal that's perfect for lunch or dinner.

Ingredients: 1 cup chickpeas, drained and rinsed. 1/4 cup chopped parsley. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. 1/4 teaspoon black pepper. Salt to taste. 2 tablespoons olive oil. 4 whole wheat pita breads. 1 cup shredded lettuce. 1 cup sliced tomatoes. 1/2 cup thinly sliced red onions. 1/4 cup tahini. 2 tablespoons harissa paste. 2 tablespoons water. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a food processor, combine chickpeas, parsley, cilantro, garlic, turmeric, cumin, coriander, cayenne pepper, black pepper, salt, and olive oil. Pulse until the mixture forms a coarse paste. Form the mixture into small falafel balls and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until falafel is golden brown and crispy. While the falafel bakes, prepare the harissa tahini sauce. In a small bowl, whisk together tahini, harissa paste, water, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste. Warm the pita bread in the oven for a few minutes, then slice each pita in half to form pockets. Stuff each pita pocket with shredded lettuce, sliced tomatoes, red onions, and baked turmeric falafel balls. Drizzle the harissa tahini sauce over the falafel filling. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

These muffins are a delightful combination of ripe bananas, shredded zucchini, and juicy blueberries. They are moist, flavorful, and perfect for a quick breakfast or snack.

Ingredients: 1 cup mashed ripe bananas. 1 cup shredded zucchini. 1/2 cup fresh blueberries. 1/3 cup melted butter. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the mashed bananas, shredded zucchini, melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix until well combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the fresh blueberries into the muffin batter. Divide the batter evenly among the muffin cups in the prepared tin. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Blueberry Banana Zucchini Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These keto biscuits are packed with flavor and perfect for anyone following a ketogenic diet. With a blend of almond and coconut flour, they are low-carb and gluten-free, making them a guilt-free indulgence.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1 tablespoon baking powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 cup cold butter, cubed. 2 large eggs. 1/4 cup sour cream. 1/2 cup shredded cheddar cheese.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. In a separate bowl, whisk together eggs and sour cream. Stir egg mixture into dry ingredients until dough forms. Fold in shredded cheddar cheese. Scoop dough onto a baking sheet lined with parchment paper, forming 8 biscuits. Bake for 15-20 minutes or until golden brown and cooked through. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Get creative and make a beautiful rainbow latte art that looks great and tastes great. This bright coffee drink is a great way to make your day better.

Ingredients: 1 shot of espresso. 1 cup of steamed milk. Red, orange, yellow, green, blue, and purple food coloring.

Instructions: Get an espresso shot ready and pour it into a latte glass. Warm the milk up in the steamer until it foams up, but not too much. Put the foamy milk into six small containers. Put a drop of orange food coloring in one container, a drop of red in another, and so on. Each container should be a different color. With a small spoon, slowly pour the colored milk on top of the espresso, starting with one color and building up circles of the other colors. Make swirls or patterns in the colored milk with a toothpick or skewer to make it look like a rainbow. Serve right away and enjoy your lovely rainbow latte art!

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy these homemade crispy Belgian waffles for a delightful breakfast or brunch treat. They are easy to make and perfect for customizing with your favorite toppings!

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle maker according to the manufacturer's instructions. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Lightly grease the waffle maker with non-stick cooking spray or oil. Pour an appropriate amount of waffle batter onto the preheated waffle maker, close the lid, and cook until golden brown and crispy usually about 3-5 minutes, depending on your waffle maker. Carefully remove the waffle and serve immediately with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

These vegan breakfast nachos are loaded with flavor and perfect for a hearty morning meal. The tofu scramble provides a satisfying protein boost, while the refried beans add richness and texture. The cashew queso brings creamy decadence without any dairy, making these nachos entirely plant-based and delicious.

Ingredients: 1 block extra-firm tofu, crumbled. 1 tablespoon olive oil. 1/2 teaspoon turmeric. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 can refried beans. 1 cup raw cashews, soaked overnight. 1/2 cup nutritional yeast. 1/2 cup water. 1/4 cup diced tomatoes. 1/4 cup diced green onions. 1/4 cup sliced jalapenos. 1 bag tortilla chips.

Instructions: Warm the oven up to 175F 350C. Put olive oil in a pan and heat it over medium-low heat. Turmeric, garlic powder, onion powder, salt, and pepper should all be added. For about 5 to 7 minutes, stir the tofu every now and then until it gets a light brown color. Put soaked cashews, nutritional yeast, water, and salt in a blender. If you need to, add more water to get the consistency you want. Blend until smooth and creamy. For the chips, spread them out on a baking sheet. Put some refried beans on top of the chips, then the tofu scramble. Put cashew queso on top of the nachos. Put diced tomatoes, green onions, and sliced jalapenos on top. After the oven is hot, bake the nachos for 10 to 12 minutes, or until they are warm all the way through. Serve hot, and if you want, add more toppings on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

A refreshing and creamy ice cream bursting with the natural flavors of mixed berries. Perfect for a hot summer day or any time you're craving a cool treat!

Ingredients: 2 cups mixed berries such as strawberries, blueberries, raspberries. 1 cup heavy cream. 1/2 cup condensed milk. 1 teaspoon vanilla extract. 1 tablespoon lemon juice. 2 tablespoons sugar optional, depending on sweetness of berries.

Instructions: Wash and dry the berries, then hull the strawberries if using. In a blender or food processor, puree the berries until smooth. In a large bowl, combine the berry puree, heavy cream, condensed milk, vanilla extract, lemon juice, and sugar if using. Mix well until fully combined. Pour the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or until firm. Once frozen, scoop the berry ice cream into bowls or cones and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes