Sword of Steel

This Maple Walnut Granola is a healthy and tasty way to start the day or have a snack. With gluten-free oats, crunchy walnuts, and pure maple syrup for sweetness, it's a fun and satisfying treat!

Ingredients: 3 cups certified gluten-free rolled oats. 1 cup chopped walnuts. 1/2 cup pure maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: Preheat the oven to 325F 160C. Line a baking sheet with parchment paper. In a large mixing bowl, combine the rolled oats and chopped walnuts. In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt. Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the granola mixture evenly onto the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and crisp. Remove from the oven and let the granola cool completely on the baking sheet. Once cooled, break the granola into clusters and store in an airtight container. Serve with yogurt, milk, or enjoy on its own as a snack.

Prep Time: 10 minutes

Cook Time: 25 minutes

Forget the restaurant and enjoy this Homemade Manicotti right from your own kitchen. This classic Italian dish features tender manicotti shells filled with a creamy ricotta cheese mixture, topped with marinara sauce and melted mozzarella cheese.

Ingredients: 8 manicotti shells. 2 cups ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 egg, lightly beaten. 1 tablespoon chopped fresh parsley. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce.

Instructions: Preheat oven to 350F 175C. Cook manicotti shells according to package instructions, drain, and set aside. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, oregano, basil, salt, and pepper. Fill each cooked manicotti shell with the cheese mixture. Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Arrange filled manicotti shells on top of the sauce in the baking dish. Pour remaining marinara sauce over the filled manicotti shells. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until heated through. Remove foil and sprinkle additional mozzarella cheese on top, if desired. Bake uncovered for an additional 5 minutes, or until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

These German Chocolate Brownies have the rich, fudgy texture of brownies and the rich flavors of German chocolate cake with pecans and coconut.

Ingredients: 1 cup 225g unsalted butter. 2 cups 400g granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup 90g unsweetened cocoa powder. 1 cup 125g all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1 cup 175g semisweet chocolate chips. 1 cup 120g chopped pecans. 1 cup 240ml sweetened condensed milk. 1 cup 170g sweetened shredded coconut. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Melt the butter in a bowl that can go in the microwave. Add the eggs, sugar, and vanilla extract and mix them in well. Add the flour, salt, baking powder, and cocoa powder and mix until the mixture is smooth. Add the pecans and chocolate chips and mix them in. Pour the batter into the pan that has been prepared. In a different bowl, mix the vanilla extract, sweetened condensed milk, and coconut shreds. Spread the coconut mixture over the brownie batter very carefully. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let it cool all the way down before cutting it into squares.

Prep Time: 20 minutes

Cook Time: 30 minutes

This Spicy Cucumber Salad is a refreshing and tangy side dish with a kick of heat from the chili peppers. It's perfect for hot summer days or as a light and flavorful accompaniment to your favorite Asian-inspired meals.

Ingredients: 2 cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1-2 red chili peppers, thinly sliced adjust to taste. 2 cloves garlic, minced. 1/4 cup fresh cilantro leaves, chopped. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon honey. 1 teaspoon sesame oil. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: Put the garlic, red onion, chili peppers, and cucumbers in a large bowl and mix them together. Soy sauce, honey, sesame oil, salt, and pepper should all be mixed together in a separate small bowl. Mix the cucumbers together, then add the dressing and toss to coat. Put it in the fridge for at least 30 minutes to mix the flavors. If you want, you can add fresh cilantro leaves and sesame seeds to the top before serving. Enjoy it cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

With these delectable Dark Chocolate Candy Bar Cookies, you can indulge in the rich flavors of dark chocolate. Dark chocolate chips and chopped candy bars combine to make a chewy and decadent cookie that will satisfy your sweet tooth.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dark chocolate chips. 1 cup chopped dark chocolate candy bars.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips and chopped dark chocolate candy bars. Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious Dark Chocolate Candy Bar Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

You can enjoy the cool taste of a classic Lemon Drop cocktail that has been sweetened with Sweet'N Low. This is a great way to cut back on sugar without giving up flavor.

Ingredients: 2 oz vodka. 1 oz freshly squeezed lemon juice. 1 packet Sweet'N Low. 1/2 oz triple sec. Lemon twist, for garnish. Granulated sugar, for rimming optional.

Instructions: Mix vodka, lemon juice, and Sweet'N Low in a shaker. Put ice in the shaker and add the triple sec. Make sure to shake it well until it's cold. Put sugar around the edge of a chilled martini glass if you want to. Strain the drink into the glass that has been set up. Put a lemon twist on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the rich and decadent goodness of Double Chocolate Donuts. These moist and fluffy donuts are loaded with both semi-sweet and white chocolate chips, making them a chocolate lover's dream come true. Perfect for breakfast or dessert!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chips. 1/2 cup white chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a donut pan. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the semi-sweet and white chocolate chips. Spoon the batter into the donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Remove from the oven and allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally melt some additional chocolate chips and drizzle it over the donuts for extra chocolatey goodness. Serve and enjoy your delicious Double Chocolate Donuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicious almond cookies with a crisp edge and a chewy center, flavored with almond extract and topped with sliced almonds for a satisfying crunch.

Ingredients: 1 cup almond flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 teaspoon almond extract. 1/4 cup unsalted butter, softened. 1 egg white. Sliced almonds for topping.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix the almond flour, granulated sugar, and salt. Add the almond extract, softened butter, and egg white to the dry ingredients. Mix until well combined. Scoop tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared baking sheet and gently flatten each with a fork or the back of a spoon. Press a few sliced almonds onto the top of each cookie. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

A keto-friendly twist on the classic beef drip sandwich, made with tender beef chuck roast and savory portobello mushroom caps, perfect for satisfying cravings without the carbs.

Ingredients: 3 lbs beef chuck roast, trimmed and cut into chunks. 1 cup beef broth. 1/4 cup Worcestershire sauce. 2 cloves garlic, minced. 1 tsp onion powder. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 8 large portobello mushroom caps. 1/4 cup butter. 8 slices Swiss cheese.

Instructions: Add onion powder, thyme, rosemary, salt, and pepper to the beef chunks. Spiced beef chunks, beef broth, Worcestershire sauce, and minced garlic should all be put into the Instant Pot. After cooking for 60 minutes under high pressure, let the pressure drop naturally for 15 minutes. Warm the oven up to 400F 200C while the beef is cooking. Take off the stems and clean the mushroom caps. Brush mushroom caps with melted butter. Put them on a baking sheet that has parchment paper on it. For 10 minutes or until soft, bake the mushroom caps. Use two forks to shred the cooked beef. Cut mushroom caps into slices and put together sandwiches with Swiss cheese and shredded beef. You can dip beef drip sandwiches in au jus from the Instant Pot.

Prep Time: 15 minutes

Cook Time: 75 minutes

For your next party, make a beautiful and tasty charcuterie and cheese platter. Your guests will love the flavors and presentation of this collection of cured meats, cheeses, and sides.

Ingredients: 200g Prosciutto. 150g Salami. 150g Chorizo. 200g Brie Cheese. 150g Manchego Cheese. 100g Gouda Cheese. 1/2 cup Grapes. 1/4 cup Mixed Nuts. 1/4 cup Olives. 1/4 cup Fig Jam. Crackers or Baguette Slices.

Instructions: Arrange the Prosciutto, Salami, and Chorizo on a serving platter. Cut the Brie, Manchego, and Gouda cheeses into bite-sized pieces and add them to the platter. Place grapes, mixed nuts, and olives in small bowls and position them on the platter. Serve fig jam in a small dish alongside the cheeses. Add a stack of crackers or baguette slices to the platter for serving. Enjoy your charcuterie and cheese platter as a delicious appetizer or snack!

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe for slow-cooker pulled chicken is simple and tasty, making it perfect for busy days. Slowly cooking the chicken in a tasty barbecue sauce mixture makes it soft and juicy.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1/2 cup barbecue sauce. 1/4 cup apple cider vinegar. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together chicken broth, barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Pour the sauce mixture over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork. Once chicken is cooked, shred it using two forks directly in the slow cooker, mixing it with the sauce. Let it cook for an additional 15-30 minutes on low to allow the chicken to soak up more flavor. Serve the pulled chicken on buns, over rice, or with your favorite side dishes. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

A nutritious twist on a classic favorite, these Slow Cooker Skinny Chicken Sloppy Joes are packed with lean protein and veggies, making them a guilt-free meal option for the whole family.

Ingredients: 1 lb ground chicken. 1 onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 2 cloves garlic, minced. 1 cup tomato sauce. 1/4 cup tomato paste. 1/4 cup ketchup. 2 tablespoons honey. 1 tablespoon Worcestershire sauce. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Whole wheat hamburger buns.

Instructions: In a skillet, cook ground chicken until browned and cooked through. Drain excess fat. Place cooked chicken, diced onion, diced red bell pepper, diced green bell pepper, and minced garlic into the slow cooker. In a separate bowl, mix together tomato sauce, tomato paste, ketchup, honey, Worcestershire sauce, chili powder, smoked paprika, salt, and pepper. Pour the sauce mixture over the chicken and vegetables in the slow cooker. Stir to combine. Cover and cook on low for 4-6 hours or until the flavors meld together. Serve the healthy chicken Sloppy Joes on whole wheat hamburger buns.

Prep Time: 15 minutes

Cook Time: 240 minutes

A comforting Greek Lemon Chicken Soup with orzo, shredded chicken, and a bright lemony broth. Perfect for warming up on a chilly winter night.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 8 cups chicken broth. 1 cup orzo pasta. 3 eggs. Juice of 3 lemons. 1/2 cup chopped fresh dill. Salt and pepper to taste.

Instructions: Set the chicken broth on low heat in a large pot. Cook the orzo until it is al dente after you add it. Whisk the eggs and lemon juice together in a bowl until they are well mixed. Slowly pour the egg-lemon mix into the broth that is already simmering while stirring all the time. To the pot, add chopped dill and chicken that has been shred. Mix well. Add pepper and salt to taste. Allow the flavors to blend for an extra 5 to 7 minutes. Serve hot, and if you want, add more dill on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Slow Cooker Pineapple Salsa Chicken is a delicious and easy-to-make dish that combines the sweetness of pineapple with the savory flavors of salsa and chicken. It's perfect for a busy weeknight dinner or for entertaining guests.

Ingredients: 4 chicken breasts. 1 cup pineapple salsa. 1 cup diced pineapple. 1 bell pepper, diced. 1 onion, diced. 1 tablespoon taco seasoning. Salt and pepper to taste.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together pineapple salsa, diced pineapple, bell pepper, onion, and taco seasoning. Pour the mixture over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender. Shred the chicken using two forks. Serve over rice or with tortillas, and garnish with cilantro if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

The flavors of the tropics go well together in these Coconut Lemongrass Scallops with Lime. The sweet and juicy scallops go perfectly with the creamy coconut milk that has been mixed with lemongrass and lime. It's easy to make this dish quickly, and it tastes great.

Ingredients: 8 large sea scallops. 1 can 13.5 oz coconut milk. 2 stalks lemongrass, bruised and chopped. 2 tablespoons lime juice. 2 tablespoons fish sauce. 2 tablespoons coconut oil. 2 cloves garlic, minced. Salt and pepper, to taste. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: Put fish sauce, lemongrass, lime juice, and coconut milk in a bowl. Combine well. On both sides, season the scallops with salt and pepper. In a pan, heat the coconut oil over medium-high heat. Put minced garlic in the pan and cook for about one minute, until the garlic smells good. Sear the scallops for two to three minutes on each side, or until they are golden brown and fully cooked. Cover the scallops in the pan and pour the coconut milk mixture over them. Allow the sauce to slowly thicken for two to three minutes. Take it off the heat and add some fresh cilantro on top. With lime wedges on the side, serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and comforting beef stew that is cooked slowly until it is just right. It has tender beef, hearty vegetables, and fragrant herbs.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 can diced tomatoes. 2 tbsp tomato paste. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Put the beef, carrots, potatoes, onion, and garlic in a slow cooker. Mix in the beef broth and tomato chunks with their juices. Add thyme, rosemary, salt, and pepper, along with the tomato paste. For 8 hours, or until the beef is soft, cover and cook on low heat. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 480 minutes

This Strawberry Basil Ice Cream is a delicious frozen treat that is perfect for hot summer days. It has the sweetness of fresh strawberries and the mild, herbaceous flavor of basil.

Ingredients: 2 cups fresh strawberries, hulled and chopped. 1 cup fresh basil leaves. 1 cup granulated sugar. 2 cups heavy cream. 1 cup whole milk. 4 large egg yolks. 1 teaspoon vanilla extract.

Instructions: Over medium-low heat, mix the basil, strawberries, and half of the sugar in a saucepan. It will take about 10 minutes of cooking until the strawberries are soft and syrupy. Take it off the heat and let it cool down. Over medium-low heat, stir the cream, milk, and the rest of the sugar in a different saucepan until the mixture is hot but not boiling. Whisk the egg yolks in a different bowl. With a whisk, slowly add about half of the hot cream mixture. Then, put the mixture back in the saucepan. Over medium heat, stir the mixture all the time for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Use a fine-mesh sieve to pour the custard into a clean bowl. Throw away the solids. Add the vanilla extract and mix well. Keep the custard in the fridge for two to three hours, or until it is completely cold. Once the custard is cold, use an ice cream maker and follow the directions on the box. The last few minutes of churning are when you add the strawberry-basil mixture that has been cooled. Once the ice cream is smooth, put it in a container that can go in the freezer. Freeze it for at least 4 hours or overnight, until it is firm.

Prep Time: 20 minutes

Cook Time: 20 minutes