schulmeister

These Poblano Pepper Slider Burgers pack a punch of smoky flavor and heat, thanks to the roasted poblano peppers and spicy mayo. Perfect for a mini burger feast!

Ingredients: 1 pound ground beef. 2 poblano peppers, roasted and peeled. 1/2 cup grated cheddar cheese. 1/4 cup diced red onion. 1/4 cup mayonnaise. 1 tablespoon adobo sauce from canned chipotle peppers. 1 teaspoon cumin powder. 1 teaspoon garlic powder. Salt and pepper to taste. Slider buns.

Instructions: Set your grill or griddle on the stove to medium-high heat. Add cumin powder, garlic powder, salt, and pepper to the ground beef to taste. Cut it up into small pieces and shape them into patties about the size of sliders. The poblano peppers should be grilled until they are charred all over. After that, put them in a paper bag and steam them for 10 minutes. After that, take off the skin, take out the seeds, and cut them into strips. The burger patties should be cooked for three to four minutes on each side, or until they're done the way you like them. At the very end of the grilling time, add some grated cheddar cheese to each patty and let it melt. To make spicy mayo, mix mayonnaise with adobo sauce. Spread the spicy mayo on the bottom bun of each slider, then add a patty with melted cheese, roasted poblano pepper strips, and diced red onion. Put the other half of the bun on top. Have fun with your Poblano Pepper Slider Burgers while they're still hot.

Indulge in the delightful combination of traditional snickerdoodle flavors with the added richness of chocolate chips. These Chocolate Chip Snickerdoodles are soft, chewy, and filled with irresistible cinnamon-sugar goodness.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon cream of tartar. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/4 cup granulated sugar for rolling. 1 tablespoon ground cinnamon for rolling.

Instructions: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Cover the dough and refrigerate for at least 1 hour or overnight to firm up. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon for rolling. Scoop out about 2 tablespoons of dough and roll it into a ball, then roll the ball in the cinnamon-sugar mixture until coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon or your fingers. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Chocolate Chip Snickerdoodles with a glass of milk or your favorite hot beverage!

These Taco Slider Sandwiches are a mini version of your favorite beef tacos, packed with savory seasoned beef, gooey melted cheese, and all the classic taco toppings. Perfect for a quick meal or party snack!

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 12 slider buns. 1 cup shredded cheddar cheese. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced onions. 1/4 cup sliced jalapeos optional. 1/2 cup salsa. 1/4 cup sour cream.

Instructions: Warm the oven up to 175F 350C. Over medium-low heat, brown the ground beef in a skillet. Remove any extra fat. Follow the directions on the package to add taco seasoning to the beef. Slipper buns should be split and put on a baking sheet. Put some seasoned beef on the bottom of each bun and then cover it with shredded cheese. Put them in an oven that has already been heated for 5 to 7 minutes, or until the cheese melts and the buns get a little toasty. After taking the sliders out of the oven, you can add shredded lettuce, diced tomatoes, onions, and jalapeos if you want. Put sour cream and salsa inside the tops of the buns. Place the top of a bun on top of each slider and serve right away.

A delightful winter salad featuring tender salmon, mixed winter greens, sweet pomegranate seeds, crunchy walnuts, and creamy feta cheese. Tossed in a balsamic vinaigrette dressing, this salad is both nutritious and delicious, perfect for a healthy winter meal.

Ingredients: 2 salmon fillets. 4 cups mixed winter greens. 1/2 cup pomegranate seeds. 1/4 cup chopped walnuts. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Season salmon fillets with salt and pepper. Bake salmon in the preheated oven for 15-20 minutes, or until flaky and cooked through. While salmon is baking, in a large salad bowl, combine the mixed winter greens, pomegranate seeds, chopped walnuts, and crumbled feta cheese. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing. Once the salmon is done, let it cool slightly, then flake it into bite-sized pieces. Add the flaked salmon to the salad bowl. Drizzle the salad with the dressing and toss to combine. Serve the Winter Salmon Salad immediately and enjoy!

Enjoy these flour-free oatmeal pancakes that are made by soaking oats in milk for added texture and flavor. They're a nutritious and delicious breakfast option.

Ingredients: 2 cups rolled oats. 1 1/2 cups milk any type. 2 tablespoons vinegar or lemon juice. 2 eggs. 2 tablespoons honey or maple syrup. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon cinnamon optional. 1/2 teaspoon vanilla extract optional. Butter or oil for cooking.

Instructions: In a large bowl, combine the rolled oats and milk. Add the vinegar or lemon juice and stir. Let it sit for at least 10 minutes to soak and soften the oats. After soaking, whisk in the eggs, honey or maple syrup, baking powder, baking soda, salt, and any optional ingredients like cinnamon or vanilla extract. Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to coat the surface. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the soaked oatmeal pancakes warm with your favorite toppings such as fresh fruit, yogurt, or maple syrup.

This pumpkin focaccia bread is a tasty and fragrant take on the traditional Italian bread. Adding pumpkin puree gives the bread moisture and a slight sweetness, and herbs like rosemary and thyme make it taste more savory. It's great as a snack or side dish.

Ingredients: 1 cup pumpkin puree. 1/4 cup olive oil. 2 1/4 cups all-purpose flour. 1 packet instant yeast. 1 teaspoon sugar. 1 teaspoon salt. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried thyme. 1/4 teaspoon garlic powder. 1/4 teaspoon black pepper. 1/4 cup warm water.

Instructions: Put pumpkin puree and olive oil in a bowl and mix them together. Add the sugar, salt, rosemary, thyme, garlic powder, and black pepper to another bowl. Then add the flour. Gather the dry ingredients and add them to the pumpkin mixture. Knead the dough until it turns into a smooth mass as you slowly add warm water. Place the dough in a warm area and cover it. Let it rise for about an hour, or until it goes double in size. Get the oven ready by heating it up to 400F 200C. Make a rectangle shape with the dough on a baking sheet that has been greased. Make holes in the dough with your fingers. Sprinkle more rosemary and salt on top, then drizzle some olive oil over the top. Wait 20 to 25 minutes and bake until the top is golden brown. Cut it up and serve it hot.

These Vanilla Crinkles are the perfect treat with their soft, melt-in-your-mouth texture. They are simple to make and will surely satisfy your sweet cravings.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup vegetable oil. 1 teaspoon baking powder. 1/4 teaspoon salt. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup powdered sugar.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined and a smooth dough forms. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up. Once the dough has chilled, take about a tablespoon of dough and roll it into a ball. Roll the dough ball in powdered sugar until it is completely coated. Place the sugar-coated dough balls on the prepared baking sheet, leaving space between each cookie. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and slightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer the cookies to a wire rack to cool completely. Enjoy these delightful Vanilla Crinkles that melt in your mouth!

For a tasty and keto-friendly take on the classic Caprese salad, try these Baked Red Peppers Caprese. They are baked until soft and bubbly after being filled with fresh mozzarella, basil, and cherry tomatoes.

Ingredients: 2 large red bell peppers. 1 cup cherry tomatoes, halved. 1/2 cup fresh mozzarella balls, halved. 2 tablespoons chopped fresh basil. 2 tablespoons balsamic vinegar. 1 tablespoon extra virgin olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Cut the red bell peppers in half lengthwise and remove the seeds and membranes. In a bowl, combine the halved cherry tomatoes, halved fresh mozzarella balls, chopped fresh basil, balsamic vinegar, extra virgin olive oil, salt, and pepper. Stuff each red bell pepper half with the tomato and mozzarella mixture. Place the stuffed red bell peppers on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes before serving. Enjoy your Baked Red Peppers Caprese!