Retro Parasite

The classic pancake and grilled cheese sandwich is made even better with these savory waffles. They're cheesy, crunchy, and full of healthy things like bacon and green onions.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1/4 cup milk. 1 egg. 2 tablespoons unsalted butter, melted. 1 cup shredded cheddar cheese. 1/2 cup cooked bacon bits. 1/4 cup thinly sliced green onions. Butter or oil for cooking.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt in a bowl with a whisk. Add milk, egg, buttermilk, and melt butter to another bowl. Just mix the wet and dry ingredients together. Don't mix it too much; lumps are fine. Shred cheddar cheese, add cooked bacon bits, and then fold in sliced green onions. Warm up your waffle iron and use butter or oil to grease it. Cover the waffle iron with enough batter, and cook it according to the directions on the box until it's golden brown and crispy. You can top your hot grilled cheese pancakes with maple syrup or anything else you like.

Prep Time: 15 minutes

Cook Time: 20 minutes

These S'more Rice Krispie Brownies have the classic tastes of s'mores, the chewy goodness of Rice Krispie treats, and the rich, chocolatey goodness of brownies. Great for a sweet treat or a fun treat to share!

Ingredients: 4 cups mini marshmallows. 5 cups Rice Krispies cereal. 6 tbsp unsalted butter. 1 package 18.3 oz brownie mix. 1/4 cup water. 1/4 cup vegetable oil. 2 large eggs. 1 cup semi-sweet chocolate chips. 1/2 cup crushed graham crackers.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a large microwave-safe bowl, melt butter and mini marshmallows in 30-second intervals until smooth. Stir in Rice Krispies cereal until evenly coated. Press the Rice Krispies mixture into the bottom of the prepared baking pan to form an even layer. Prepare brownie mix according to package instructions, using water, vegetable oil, and eggs. Pour the brownie batter over the Rice Krispies layer. Sprinkle chocolate chips and crushed graham crackers evenly over the brownie batter. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before slicing into squares. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A flavorful Carolina BBQ rub that enhances the natural smokiness of your meat, perfect for a classic barbecue experience.

Ingredients: 1/4 cup brown sugar. 1/4 cup paprika. 2 tablespoons kosher salt. 1 tablespoon black pepper. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper.

Instructions: In a bowl, combine brown sugar, paprika, kosher salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper. Mix well until all ingredients are evenly incorporated. Prepare your smoker for the desired temperature usually around 225F to 250F. Generously coat your meat with the Carolina BBQ rub, ensuring all sides are covered. Allow the rub to adhere to the meat for at least 15-30 minutes before smoking. Place the meat in the smoker and cook until it reaches your preferred level of doneness, periodically basting with your favorite barbecue sauce. Once done, let the meat rest for a few minutes before slicing and serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

This refreshing peach sangria is the perfect drink to celebrate a wedding. It's fruity, light, and bursting with flavor, making it a delightful choice for any celebration.

Ingredients: 1 bottle white wine. 1 cup peach schnapps. 1/2 cup orange liqueur. 1/4 cup sugar. 2 peaches, sliced. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 2 cups sparkling water or lemon-lime soda. Ice cubes. Mint leaves for garnish.

Instructions: Put white wine, peach schnapps, orange liqueur, and sugar in a large pitcher. Mix the sugar in until it's gone. Slice the orange, lemon, lime, and peaches and put them in the pitcher. Put the dish in the fridge for at least two hours or overnight to let the flavors mix. Pour in sparkling water or lemon-lime soda and stir it in slowly before serving. Put ice cubes in the glasses and then pour the sangria over them. Add a sprig of mint leaves to the top of each glass. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

This recipe for Crispy Garlic Parmesan Chicken is a tasty and easy way to make dinner that will impress everyone. The chicken breasts are covered in a tasty mix of garlic, spices, and Parmesan cheese. They are then baked in the oven until they are perfectly crispy. This dish is simple but classy, and it's great for busy weeknights or having people over.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 tablespoons minced garlic. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 2 tablespoons chopped fresh parsley optional, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the breadcrumbs, garlic powder, salt, and black pepper to a shallow bowl. Then add the Parmesan cheese. Cover each chicken breast with the Parmesan mixture and press down hard to make the coating stick. A skillet that can go in the oven should have olive oil in it. Before adding the chicken breasts, make sure both sides are golden brown. This should take about 34 minutes per side. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is cooked all the way through and reaches 165F 75C. If you want, you can add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

The savory and smokey chicken skewers are marinated in a tasty mix of miso and soy sauce, which makes the kabobs tender and full of flavor. Great for a quick and tasty meal that you can make in 30 minutes!

Ingredients: 500g boneless chicken thighs, cut into 1-inch pieces. 1/4 cup miso paste. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden skewers, soaked in water for 30 minutes.

Instructions: For the marinade, put miso paste, soy sauce, honey, sesame oil, grated ginger, and minced garlic in a bowl and mix them together. Cover all of the chicken pieces with the marinade after adding them. Put the dish in the fridge with the lid on for at least two hours, or overnight for better taste. Warm up the grill over medium-high heat. Put the chicken that has been marinated, red bell pepper, green bell pepper, and red onion on the soaked wooden skewers one after the other. Put the skewers on the grill and cook for 15 to 20 minutes, turning them over a few times, until the chicken is cooked all the way through and has nice grill marks. Enjoy the miso chicken kabobs that have been grilled!

Prep Time: 10 minutes

Cook Time: 20 minutes

You can eat these Paleo Chocolate Chip Scones for breakfast or as a snack without worrying about gluten or dairy. They have coconut and almond flours, coconut sugar, maple syrup, and dairy-free chocolate chips in them, making them a tasty treat that everyone will love.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put coconut flour, baking soda, salt, almond flour, and coconut sugar in a large bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix everything together well. Add the chocolate chips and mix them in until they are spread out evenly in the dough. Roll the dough into a ball and put it on the baking sheet that has been prepared. Spread the dough out into a circle that is about an inch thick. Make 8 equal wedges out of the dough, but don't separate them. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. After taking the scones out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 15 minutes

These gluten-free Christmas cookies are perfect for holiday baking. They are made with almond and coconut flour, making them a delicious gluten-free treat for everyone to enjoy during the festive season.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup unsalted butter, softened. 1/2 cup maple syrup. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup gluten-free chocolate chips. 1/4 cup chopped pecans optional. 1/4 cup dried cranberries optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the coconut flour, baking soda, salt, and almond flour in a bowl and mix them together. Cream the softened butter and maple syrup together in a different bowl until they are well mixed. When you add the egg and vanilla extract to the wet mix, mix it well until it's smooth. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. If you want, you can add the chopped pecans and dried cranberries along with the gluten-free chocolate chips. You can use your hands or a cookie scoop to make small cookie balls out of the dough. Place the balls on the baking sheet that has been prepared. Use a fork to make a crisscross pattern in each cookie. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. 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 gluten-free Christmas cookies have cooled, put them in a container that won't let air in. Enjoy your gluten-free Christmas cookies with the people you care about.

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the smoky goodness of pulled pork paired with the creamy freshness of coleslaw, all sandwiched between a perfectly toasted bun. This Pulled Pork Burger with Coleslaw is a mouthwatering delight that brings the flavors of BBQ to your plate.

Ingredients: 1 lb pulled pork. 4 hamburger buns. 1 cup coleslaw. 4 slices cheddar cheese. 1/4 cup barbecue sauce. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon honey. Salt and pepper to taste. Lettuce leaves optional. Sliced pickles optional.

Instructions: Preheat your grill to medium-high heat. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper to make the coleslaw dressing. In a large bowl, combine the coleslaw mix with the dressing, tossing to coat evenly. Refrigerate until ready to use. Place the pulled pork on the grill and brush it with barbecue sauce. Cook for 3-4 minutes on each side until it's heated through and has grill marks. During the last minute of grilling, add a slice of cheddar cheese on top of each pile of pulled pork. Close the grill lid to melt the cheese. Toast the hamburger buns on the grill for 1-2 minutes until lightly browned. To assemble the burgers, place a generous amount of pulled pork with melted cheese on the bottom half of each bun. Top with coleslaw, lettuce leaves, and sliced pickles if desired. Place the other half of the bun on top and secure the burger with a toothpick. Serve hot and enjoy your Pulled Pork Burger with Coleslaw!

Prep Time: 20 minutes

Cook Time: 10 minutes

With these delicious Honey Cookies, also known as Pryaniki, you can experience the warmth of Russian cuisine. They're the perfect combination of honey and aromatic spices, resulting in a treat that's both comforting and decadent.

Ingredients: 1 cup honey. 1 cup sugar. 1 cup butter. 2 eggs. 1 tsp baking soda. 1/4 cup warm water. 4 cups all-purpose flour. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/2 tsp ground nutmeg. 1/4 tsp salt. Powdered sugar for dusting.

Instructions: Put the honey, sugar, and softened butter in a large bowl and mix them together until they are well mixed. Mix the eggs in with the flour until the batter is smooth. Mix the baking soda with warm water, then add it to the batter. Sift the flour, cinnamon, cloves, nutmeg, and salt together in a different bowl. Mix the dry ingredients into the batter little by little until a dough forms. Put the dough in the fridge for at least an hour with the lid on. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll the dough out to about 1/2 inch thick. Cut out shapes with cookie cutters and put them on the baking sheet that has been prepared. For 10 to 12 minutes, or until the edges are just beginning to turn golden. 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. Sprinkle powdered sugar over the cookies after they have cooled. Have fun with these tasty Russian honey cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Everything but the Bagel Cheese Ball is a delicious and creamy appetizer that's perfect for parties and gatherings. The combination of Greek yogurt, cheddar cheese, and the iconic Everything but the Bagel seasoning creates a savory and flavorful cheese ball that's sure to be a hit with your guests.

Ingredients: 2 cups plain Greek yogurt. 1 cup shredded cheddar cheese. 1/4 cup Everything but the Bagel seasoning. 2 tablespoons chopped fresh chives. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon black pepper.

Instructions: Greek yogurt, shredded cheddar cheese, Everything but the Bagel seasoning, chopped fresh chives, garlic powder, onion powder, and black pepper should all be mixed together in a bowl. Mix everything together until it's well blended. Make a ball out of the mixture. The cheese ball should be put in the fridge for at least an hour so the flavors can mix. Before you serve the cheese ball, coat the outside with some more Everything but the Bagel seasoning. Feel free to serve with crackers or sliced vegetables of your choice. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

A rich and decadent pasta dish called Bacon Tortellini Bake blends cheesy tortellini with a smoky bacon flavor and a creamy tomato sauce. It's the ultimate comfort dish, ideal for a cosy evening spent at home.

Ingredients: 9 oz 250g cheese tortellini. 8 slices bacon, chopped. 1 small onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes, drained. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 375F 190C. Cook the cheese tortellini according to package instructions, then drain and set aside. In a large ovenproof skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. In the same skillet, saut the diced onion and minced garlic in the bacon drippings until they become translucent and fragrant. Add the drained diced tomatoes to the skillet and stir to combine with the onions and garlic. Let it simmer for a few minutes until the mixture thickens slightly. Stir in the heavy cream, shredded mozzarella cheese, and grated Parmesan cheese. Cook until the cheese has melted and the sauce is creamy. Season with salt and pepper to taste. Add the cooked tortellini and crispy bacon pieces to the skillet. Gently toss everything together to coat the tortellini with the creamy sauce. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the top is golden and bubbly. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired. Serve your delicious Bacon Tortellini Bake hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These homemade Pumpkin Spice Waffles are a great way to enjoy the warm and comforting tastes of fall. On a cool fall morning, they're great for a cozy breakfast or brunch.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons 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. 2 large eggs. 1 cup canned pumpkin puree. 1 1/4 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray or additional melted butter for greasing.

Instructions: Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl with a whisk. Separate the eggs in a different bowl. Add the pumpkin puree, buttermilk, melted butter, and vanilla extract. Beat the eggs 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. Follow the directions on the package to heat up your waffle iron and grease it with cooking spray or melted butter. Pour the waffle batter onto a waffle iron that has already been heated. Follow the manufacturer's instructions for cooking time, which is usually between 3 and 5 minutes, or until the waffles are golden brown and crisp. You can top the warm pumpkin spice waffles with whipped cream, maple syrup, or chopped nuts, or anything else you like.

Prep Time: 15 minutes

Cook Time: 15 minutes

A terrifying treat for your Halloween party are these Monster Cake Pops for Halloween. Create these adorable and delectable monster pops that will delight kids and adults alike by getting creative with colorful candy melts and decorations!

Ingredients: 1 box of chocolate cake mix. 1 cup of chocolate frosting. 1 package of candy eyes. Assorted colored candy melts green, purple, and orange. Lollipop sticks. Decorative icing in various colors.

Instructions: Bake the chocolate cake according to the package instructions. Allow the cake to cool completely, then crumble it into fine crumbs in a large bowl. Add chocolate frosting to the cake crumbs and mix until well combined. Shape the cake mixture into small balls and place them on a parchment-lined baking sheet. Melt the candy melts in separate bowls according to the package instructions. Dip the lollipop sticks into the melted candy melts and insert them into the cake balls. Dip each cake pop into the colored candy melts, covering them completely. Allow excess to drip off. Press candy eyes onto the cake pops while the candy coating is still wet. Use decorative icing to create monster features like mouths, scars, and hair on each cake pop. Place the cake pops back on the baking sheet and allow them to set completely. Once set, your Halloween Monster Cake Pops are ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 0 minutes

A flavorful and spicy twist on the classic Cobb salad, this Jerk Shrimp Cobb Salad features marinated and grilled shrimp with a blend of fresh vegetables, eggs, blue cheese, and a zesty ranch dressing. Perfect for a hearty and satisfying meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons jerk seasoning. 6 cups mixed salad greens. 4 hard-boiled eggs, sliced. 1 cup cherry tomatoes, halved. 1 cup diced cucumber. 1 cup diced red bell pepper. 1/2 cup crumbled blue cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup ranch dressing. 1/4 cup jerk sauce. Salt and pepper to taste.

Instructions: In a bowl, toss the shrimp with jerk seasoning, salt, and pepper to coat evenly. Heat a grill or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside. In a large salad bowl, arrange the mixed greens as the base. Arrange the cooked shrimp, hard-boiled eggs, cherry tomatoes, cucumber, red bell pepper, blue cheese, bacon, and red onion in rows or sections on top of the greens. Drizzle ranch dressing and jerk sauce over the salad. Sprinkle chopped cilantro on top. Serve immediately and enjoy your Jerk Shrimp Cobb Salad!

Prep Time: 20 minutes

Cook Time: 6 minutes

This gluten-free hearty vegetable soup is a comforting and nutritious choice for those with gluten sensitivities. Packed with a variety of colorful vegetables and aromatic herbs, it's a delicious way to warm up on a chilly day.

Ingredients: 2 cups of diced carrots. 2 cups of diced potatoes. 1 cup of diced celery. 1 cup of diced zucchini. 1 cup of chopped spinach. 1 cup of diced tomatoes. 1 onion, finely chopped. 3 cloves of garlic, minced. 6 cups of gluten-free vegetable broth. 1 teaspoon of dried thyme. 1 teaspoon of dried rosemary. Salt and pepper to taste. 2 tablespoons of olive oil.

Instructions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and saut until fragrant. Add the diced carrots, potatoes, celery, and zucchini to the pot. Saut for about 5 minutes, stirring occasionally. Pour in the gluten-free vegetable broth and bring the mixture to a boil. Reduce the heat to low, and simmer for 20-25 minutes or until the vegetables are tender. Add the diced tomatoes, chopped spinach, dried thyme, dried rosemary, salt, and pepper. Simmer for an additional 5 minutes. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired. Enjoy your gluten-free hearty vegetable soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Savor these delectable, grain- and gluten-free paleo chocolate coconut cupcakes. They are ideal for allowing you to indulge your sweet tooth without deviating from your paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/2 tsp baking soda. 1/4 tsp salt. 3 eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1/2 cup unsweetened almond milk. 1 tsp vanilla extract. 1/4 cup unsweetened shredded coconut.

Instructions: Set the oven temperature to 175C 350F. Almond flour, coconut flour, baking soda, chocolate powder, and salt should all be combined in a mixing bowl. Whisk eggs, honey, almond milk, melted coconut oil, and vanilla extract in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Mix in the coconut shreds without adding any sugar. Spoon the batter into each of the cupcake liners that have been lined in a muffin tin. When a toothpick inserted into a cupcake comes out clean, bake the cupcakes for 18 to 20 minutes. After letting the cupcakes cool in the pan for a few minutes, move them to a wire rack to finish cooling. After they cool, you can choose to frost them with paleo-friendly icing or just eat them unadorned.

Prep Time: 15 minutes

Cook Time: 20 minutes