Sun Runner Crew

These soft and chewy oatmeal cookies are filled with a delicious creamy frosting. They are ideal for satisfying your sweet tooth and making a delicious treat to share with friends and family.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 teaspoons ground cinnamon. 1/4 teaspoon ground nutmeg. 2 cups old-fashioned rolled oats. 1/2 cup raisins. 1 cup unsalted butter, softened. 2 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 2 tablespoons milk.

Instructions: Preheat the oven to 350F 175C. 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, and then add the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the rolled oats and raisins. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. While the cookies cool, prepare the cream filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until well combined. Mix in the vanilla extract and milk until the filling is smooth and fluffy. Once the cookies have cooled completely, spread a generous amount of the cream filling onto the bottom side of one cookie, then top it with another cookie to make a sandwich. Repeat with the remaining cookies and cream filling. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This vegan Mexican-inspired dish combines the flavors of cauliflower rice with zesty guacamole for a healthy and satisfying meal. It's perfect for anyone looking to enjoy the bold tastes of Mexican cuisine without meat or dairy.

Ingredients: 1 medium cauliflower, grated. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo pepper, seeded and minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 tomato, diced. Juice of 1 lime. 2 ripe avocados. 1/4 cup chopped cilantro. 1/4 red onion, finely chopped. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the chopped onion and cook it until it turns clear. Add minced jalapeo, diced bell pepper, and minced garlic. Cook the vegetables until they get soft. Ground cumin, chili powder, paprika, salt, and pepper should all be added. Mix things together well. Stirring every now and then, cook for about 5 to 7 minutes, or until the cauliflower is soft. Put avocados and lime juice in a bowl and mash them together until they are smooth. Add garlic powder, salt, pepper, chopped red onion, chopped cilantro, and mix well. Put diced tomato and guacamole on top of the Mexican cauliflower rice before service.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the best keto pizza crust in less than 20 minutes with this quick and easy recipe. Made with almond flour and cheese, this crust is low-carb and perfect for satisfying your pizza cravings on a keto diet.

Ingredients: 1 cup almond flour. 1 cup shredded mozzarella cheese. 1 tablespoon cream cheese. 1 egg. 1/2 teaspoon Italian seasoning. 1/4 teaspoon garlic powder. 1/4 teaspoon salt. Toppings of your choice e.g., low-carb marinara sauce, cheese, pepperoni, vegetables.

Instructions: Warm the oven up to 425F 220C. Mix almond flour, mozzarella cheese, and cream cheese in a bowl that can go in the microwave. Heat for one minute, then mix. If you need to, microwave for 30 seconds more until the cheeses are melted and well mixed. After letting it cool down a bit, add the egg, Italian seasoning, garlic powder, and salt and mix them in until a dough forms. Roll out the dough between two pieces of parchment paper into the shape of pizza crust you want thin crust or thick crust, your choice. Take off the top piece of parchment paper and put the crust on a baking sheet. After the oven is hot, bake the crust for 8 to 10 minutes, or until it turns a light golden color. After taking the crust out of the oven, add your favorite things on top of it. Put the pizza back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and bubbles. Cut it up and serve it hot. Have fun with your tasty keto pizza!

Prep Time: 10 minutes

Cook Time: 10 minutes

This slow cooker mac and cheese recipe is a favorite among picky eaters, delivering creamy, cheesy goodness with minimal effort. It's perfect for busy weeknights or family gatherings.

Ingredients: 16 oz elbow macaroni. 4 cups shredded cheddar cheese. 1 12 oz can evaporated milk. 2 cups milk. 1/4 cup butter, melted. 1 tsp salt. 1/2 tsp black pepper.

Instructions: Elbow macaroni, shredded cheddar cheese, evaporated milk, milk, melted butter, salt, and black pepper should all be put in a slow cooker. Make sure to stir everything together well. Cover and cook on low for two to three hours, stirring every now and then, until the macaroni is done and the cheese is melted and smooth. Serve warm to picky eaters as a comfort food!

Prep Time: 10 minutes

Cook Time: 180 minutes

Indulge in the creamy goodness of homemade ice cream with the perfect blend of cookies and cream, complemented by decadent fudge swirls.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 10 Oreo cookies, crushed. 1/2 cup fudge sauce.

Instructions: Whisk sugar, vanilla extract, heavy cream, and whole milk together in a bowl until the sugar is completely mixed in. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Last minute, add crushed Oreo cookies and mix them in. Put half of the ice cream that has been churned into a container for storage. Put half of the fudge sauce on top of the ice cream. Add more layers with the rest of the fudge sauce and ice cream. To make the ice cream look like marble, slowly swirl the fudge sauce into it with a knife or spatula. The ice cream should be frozen for at least 4 hours, or until it is firm.

Prep Time: 15 minutes

Cook Time: 30 minutes

A refreshing and flavorful salad featuring toasted pearl couscous, juicy cherry tomatoes, and a tangy balsamic vinaigrette. Perfect for a light and satisfying meal.

Ingredients: 1 cup pearl couscous. 2 cups water. 1 pint cherry tomatoes, halved. 4 cups mixed greens. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 1/4 cup crumbled feta cheese optional. Fresh basil leaves for garnish.

Instructions: Toast the pearl couscous over medium-low heat for two to three minutes, or until it turns golden brown. Bring the couscous and 2 cups of water to a boil. Turn down the heat, cover, and let it simmer for 10 to 12 minutes, or until the couscous is soft. Take it off the heat and let it cool down. Put the cooked couscous, cherry tomatoes cut in half, and mixed greens in a large bowl. Put the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad and toss it around to cover everything. You can add crumbled feta cheese to the salad if you want to. Before serving, sprinkle with fresh basil leaves. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A simple, low-carb, keto-friendly, and dairy-free Paleo stir-fry. Tender chicken and a rainbow of colorful veggies make this dish a tasty and nutritious choice for a filling supper.

Ingredients: 2 boneless, skinless chicken breasts, sliced into thin strips. 2 tablespoons coconut oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 zucchini, thinly sliced. 1 cup broccoli florets. 2 cloves garlic, minced. 2 tablespoons coconut aminos Paleo-friendly soy sauce alternative. 1 teaspoon grated ginger. Salt and pepper to taste.

Instructions: One tablespoon of coconut oil should be heated over medium-high heat in a big skillet. Add the chicken slices and cook for 45 minutes on each side, or until browned and cooked through. Take out and place aside from the skillet. Add the final tablespoon of coconut oil to the same skillet. Add the grated ginger and minced garlic, and saut for one to two minutes, or until fragrant. Add the broccoli florets, zucchini, and sliced red and yellow bell peppers. Stir-fry the veggies for five to six minutes, or until they are crisp-tender. Add salt, pepper, and coconut aminos to the skillet with the cooked chicken once again. Stir-fry for a further two to three minutes, or until thoroughly heated and well combined. Enjoy your Paleo Stir-Fried Chicken and Vegetables while it's hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Vegan Okonomiyaki Pancakes are a delightful twist on the traditional Japanese savory pancake. Loaded with shredded cabbage, carrots, and scallions, these pancakes are flavorful and satisfying. Perfect for a quick and delicious meal!

Ingredients: 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/4 cup chopped scallions. 1/2 cup all-purpose flour. 1/4 cup chickpea flour. 1/2 teaspoon baking powder. 1/2 cup water. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon nutritional yeast. 1 tablespoon ground flaxseed mixed with 3 tablespoons water flax egg. Oil for frying.

Instructions: In a large bowl, mix together shredded cabbage, shredded carrots, chopped scallions, all-purpose flour, chickpea flour, and baking powder. In a separate bowl, whisk together water, soy sauce, sesame oil, nutritional yeast, and flax egg. Pour the wet mixture into the dry mixture and stir until well combined. The consistency should be like a thick batter. Heat a non-stick pan over medium heat and add a little oil to coat the surface. Pour a portion of the batter onto the pan, spreading it out into a circle about 1/2 inch thick. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the pan as needed. Serve hot with vegan mayonnaise, okonomiyaki sauce, chopped scallions, and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Glazed Doughnut Snickers Waffles are the best breakfast treat ever. There are mini Snickers inside these sweet waffles, and they are covered in a tasty glaze.

Ingredients: 1 refrigerated biscuit dough. 1/4 cup mini Snickers, chopped. 1/4 cup powdered sugar. 2 tbsp milk. 1/2 tsp vanilla extract. Vegetable oil for frying.

Instructions: Preheat your waffle iron. Separate the biscuit dough into individual biscuits. Press each biscuit into a flat circle. Place a few chopped Snickers pieces in the center of each biscuit. Fold the dough over to seal the Snickers inside and form a ball. Grease the waffle iron with vegetable oil. Place the stuffed biscuit in the waffle iron and cook until golden brown. While waffles are cooking, mix powdered sugar, milk, and vanilla extract to make the glaze. Once waffles are done, drizzle them with the glaze while they are still warm. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The crispy roasted potatoes and creamy coriander yogurt dressing in this Moroccan-style salad make for a great mix of tastes and textures. This side dish is great for any event.

Ingredients: 4 medium-sized potatoes, peeled and cut into cubes. 2 tablespoons olive oil. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon coriander powder. Salt and pepper to taste. 1 cup plain Greek yogurt. 2 tablespoons fresh coriander leaves, chopped. 2 cloves garlic, minced. Juice of 1 lemon. 2 tablespoons olive oil. Salt and pepper to taste. Mixed salad greens for serving.

Instructions: Start by heating the oven to 400F 200C. Put the potato cubes in a large bowl and add the cumin powder, paprika, coriander powder, salt, and pepper. Toss the potatoes until they are well covered. Place the seasoned potatoes in a single layer on a baking sheet. Roast in a hot oven for 30 to 35 minutes, or until they are crispy and golden brown. Flip them over halfway through cooking to make sure they cook evenly. Set the coriander yogurt dressing aside while the potatoes roast. Put chopped coriander leaves, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Mix the ingredients together. After mixing well, set it aside. Take the potatoes out of the oven and let them cool down a bit after they are done roasting. Place the mixed salad greens on a platter. Add the roasted potatoes on top of the greens. Then, drizzle the coriander yogurt dressing over the potatoes. If you want, you can add more fresh coriander leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

This keto-friendly dish features grilled asparagus topped with a refreshing tomato salad and creamy goat cheese. It's bursting with flavor and makes a perfect low-carb side or light meal.

Ingredients: 1 bunch of asparagus, trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. 2 ounces goat cheese, crumbled. Fresh basil leaves for garnish.

Instructions: Warm the grill up to a medium-high level. Add asparagus to a bowl and season with salt and pepper. Grill the asparagus for 5 to 7 minutes, turning it every now and then, until it's soft and lightly charred. Put cherry tomatoes, balsamic vinegar, and extra virgin olive oil in a different bowl. Put the grilled asparagus on a platter to serve. Add the tomato salad and goat cheese crumbles on top. Before serving, sprinkle with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Vegan Lentil Burger tastes great and is better for you than regular meat burgers. It tastes good and is full of protein and fiber from the lentils. Great for a quick and easy dinner during the week or a barbecue on the weekend!

Ingredients: 1 cup cooked lentils. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1 clove garlic, minced. 1 tablespoon ground flaxseed. 2 tablespoons water. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Burger buns and toppings of your choice.

Instructions: In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes to form a gel-like consistency, creating a flax egg. In a large mixing bowl, mash cooked lentils with a fork or potato masher. Add breadcrumbs, chopped onion, bell pepper, minced garlic, prepared flax egg, soy sauce, smoked paprika, cumin, salt, and pepper to the mashed lentils. Mix until well combined. Divide the mixture into equal portions and shape them into burger patties. Heat a non-stick skillet over medium heat. Cook the lentil burger patties for about 4-5 minutes on each side, or until golden brown and crispy. Toast burger buns if desired, then assemble the burgers with your favorite toppings such as lettuce, tomato, avocado, and vegan mayo. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious tart with a base of creamy ricotta and Parmesan cheese and the bright flavors of heirloom tomatoes, zucchini, and yellow squash. The crust is made of flaky puff pastry.

Ingredients: 1 sheet puff pastry. 2 large heirloom tomatoes, sliced. 1 zucchini, thinly sliced. 1 yellow squash, thinly sliced. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Place the puff pastry on a baking sheet lined with parchment paper. In a small bowl, mix together the ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper. Spread the cheese mixture evenly over the puff pastry, leaving a border around the edges. Arrange the sliced tomatoes, zucchini, and yellow squash on top of the cheese mixture. Drizzle olive oil over the vegetables and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the vegetables are tender. Remove from the oven and let cool slightly before garnishing with fresh basil leaves. Slice and serve warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

#VegetarianDelight, #RicottaCheese, #CheesyGoodness, #PuffPastry

These gluten-free vegan doughnut sticks are a delightful treat for those with dietary restrictions or anyone craving a healthier version of a classic favorite. They are tender, flavorful, and perfect for breakfast or a sweet snack.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup coconut sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 2 tbsp melted coconut oil. 1 tsp vanilla extract. 1/4 cup maple syrup. 1/4 cup powdered sugar optional, for dusting.

Instructions: Warm the oven up to 350F 175C and grease a pan for doughnuts. Use a whisk to mix the coconut sugar, baking powder, baking soda, salt, and gluten-free flour in a bowl. The dry ingredients should be mixed with melted coconut oil, vanilla extract, and maple syrup. Mix everything together well. Fill each mold about two thirds of the way to the top with batter in the doughnut pan that has been prepared. Put the doughnuts in an oven that has already been heated up. Bake for 10 to 12 minutes, or until they are lightly golden brown and a toothpick stuck in the middle comes out clean. Donuts should be taken out of the oven and left to cool in the pan for a few minutes before being moved to a wire rack to finish cooling. Sprinkle with powdered sugar if you want after it has cooled. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

For a cozy fall meal, these Crockpot Balsamic Roast Beef French Dip Sandwiches are great. The beef is cooked slowly in a tasty balsamic sauce until it's so tender that it melts in your mouth. It's then served on toasted French rolls with gooey provolone cheese and a side of the meaty cooking juices to dip.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1/2 cup balsamic vinegar. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon honey. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 8 French rolls. 8 slices provolone cheese. 2 tablespoons butter.

Instructions: Put the beef chuck roast in the crock pot. Soy sauce, garlic, honey, rosemary, thyme, and black pepper should all be mixed together in a bowl. Spread the mix on top of the beef chuck roast. For 8 hours, or until the beef is soft, cover and cook on low heat. Use two forks to shred the beef after it's done cooking. Put provolone cheese on one side of sliced French rolls. Put the rolls under the broiler until the bread is golden and the cheese melts. On the other side of the rolls, spread butter. Shred the beef and put it in the rolls. Serve with the cooking juices as a dipping sauce.

Prep Time: 15 minutes

Cook Time: 480 minutes

These ultimate brownies are rich, fudgy, and irresistible. They're perfect for satisfying your chocolate cravings and impressing your friends and family.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 1 cup all-purpose flour. 3/4 cup unsweetened cocoa powder. 1/2 teaspoon salt. 4 large eggs. 1 tablespoon vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a microwave-safe bowl, melt the butter in 30-second intervals until fully melted. In a separate bowl, mix together sugar, flour, cocoa powder, and salt. Stir melted butter into the dry ingredients until well combined. Beat in eggs, one at a time, then stir in vanilla extract until smooth. Fold in chocolate chips. Pour batter into the prepared pan and spread evenly. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool before slicing into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the gluten-free Thai Panang Vegetable Curry, which is very rich and full of flavor. This fragrant and creamy curry is full of fresh vegetables and tofu, making it a filling and healthy meal.

Ingredients: 1 can 14 oz coconut milk. 2-3 tablespoons gluten-free Panang curry paste. 1 cup mixed vegetables e.g., bell peppers, carrots, broccoli. 1 cup firm tofu, cubed. 2 tablespoons gluten-free soy sauce. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 lime, juiced. Fresh cilantro leaves for garnish. Cooked rice or rice noodles optional.

Instructions: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the Panang curry paste and saut for 1-2 minutes until fragrant. Pour in the coconut milk and stir well. Bring it to a gentle simmer. Add the mixed vegetables and tofu cubes to the pan. Stir to coat them with the curry sauce. Cook for about 10-12 minutes, or until the vegetables are tender and the tofu is heated through. Stir in the gluten-free soy sauce and brown sugar. Taste and adjust the seasoning if needed. Squeeze the lime juice into the curry and stir. Serve the gluten-free Thai Panang vegetable curry hot over cooked rice or rice noodles if desired. Garnish with fresh cilantro leaves. Enjoy your delicious gluten-free Thai Panang Vegetable Curry!

Prep Time: 15 minutes

Cook Time: 20 minutes