These Are Titties

This pizza for breakfast is a great way to start the day. It has a crunchy crust, savory tomato sauce, melty cheese, and a bunch of different breakfast toppings. Great for a quick breakfast during the week or a brunch on the weekend.

Ingredients: 1 pizza crust. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese. 4 large eggs. 4 slices of bacon, cooked and crumbled. 1/2 cup diced bell peppers. 1/4 cup diced onions. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat your oven to 425F 220C. Roll out the pizza crust on a baking sheet lined with parchment paper. Spread the tomato sauce evenly over the pizza crust, leaving a border around the edges. Sprinkle half of the shredded mozzarella cheese over the sauce. In a separate bowl, crack the eggs and gently pour them onto the pizza, distributing them evenly. Sprinkle the cooked bacon, diced bell peppers, and diced onions over the pizza. Top with the remaining mozzarella cheese. Season with salt and pepper to taste. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the eggs are set to your liking. Remove from the oven and garnish with chopped fresh parsley. Slice and serve hot. Enjoy your delicious Breakfast Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

This tart has the sourness of raspberries and the nuttiness of almond flour. It is topped with a crunchy mixture of caramelized butter and sugar that tastes great with vanilla.

Ingredients: 1 ready-made pie crust. 1 cup raspberries. 1/2 cup almond flour. 1/2 cup sugar. 1/4 cup butter. 1 vanilla bean.

Instructions: Preheat oven to 350F 175C. Roll out the pie crust and press it into a tart pan. Spread raspberries evenly over the crust. In a bowl, mix almond flour, sugar, and the scraped seeds of the vanilla bean. Cut butter into small pieces and add to the mixture. Mix until crumbly. Sprinkle the almond mixture over the raspberries. Bake for 25-30 minutes or until the crust is golden brown and the topping is crispy. Let it cool before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

For a quick and tasty breakfast, these gluten-free waffles are a great choice. They are fluffy, light, and golden brown, and everyone will love them.

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk or dairy-free alternative. 1/4 cup vegetable oil. 1 large egg or egg substitute. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg and then add buttermilk, vegetable oil, 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 iron with oil or cooking spray. Pour the batter onto the preheated waffle iron the amount will depend on the size of your waffle iron and close the lid. Cook the waffles according to your waffle iron's instructions until they are golden brown and crisp. Carefully remove the waffles from the iron and serve immediately with your favorite toppings, such as fresh berries, maple syrup, or whipped cream. Enjoy your delicious gluten-free waffles!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the irresistible combination of rich chocolate-chocolate chip cookies with a delectable Nutella surprise in the center. These cookies are ideal for any celebration!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/4 cup Nutella hazelnut spread.

Instructions: Preheat the oven to 350F 175C. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Scoop a tablespoon of cookie dough and flatten it in your palm. Place a small dollop about 1/2 teaspoon of Nutella in the center of the flattened dough. Fold the edges of the dough around the Nutella, enclosing it completely. Roll into a ball. Place the Nutella-filled cookie dough balls onto a baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

This smoothie before a workout is full of nutrients that will give you energy to power through your workout. It has a lot of minerals, vitamins, and antioxidants that give you long-lasting energy without making you feel heavy.

Ingredients: 1 ripe banana. 1 cup frozen mixed berries. 1 cup spinach. 1 tablespoon chia seeds. 1 tablespoon almond butter. 1 cup unsweetened almond milk. 1 tablespoon maple syrup optional. 1 teaspoon vanilla extract.

Instructions: Add all ingredients to a blender. Blend until smooth and creamy. If desired, adjust sweetness with maple syrup. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Peanut Butter and Raspberry Jelly Smoothie is vegan and tastes great. It's also good for you. That's a tasty treat for any time of the day. It has the health benefits of raspberries, the smoothness of peanut butter, and the sweetness of banana.

Ingredients: 1 ripe banana, frozen. 1 cup frozen raspberries. 2 tablespoons natural peanut butter. 1 cup unsweetened almond milk. 1 tablespoon maple syrup optional. 1 tablespoon chia seeds optional.

Instructions: In a blender, combine the frozen banana, frozen raspberries, peanut butter, almond milk, and maple syrup if using. Blend until smooth and creamy. If desired, sprinkle chia seeds on top before serving for added texture and nutrition.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Slow Cooker Roast Beef Po'Boys with Debris Gravy are a delicious and hearty sandwich option that's perfect for a satisfying meal. The slow-cooked beef is tender and flavorful, and the debris gravy adds a rich and savory element to the sandwich. Make these for a comforting and mouthwatering meal!

Ingredients: 3-4 pounds beef chuck roast. 2 cloves garlic, minced. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 1 cup beef broth. 1/2 cup red wine. 2 teaspoons Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon paprika. Salt and pepper to taste. 4-6 French bread rolls. Mayonnaise for spreading. Sliced pickles for topping. Shredded lettuce for topping. Sliced tomatoes for topping. Sliced red onion for topping. Sliced Swiss cheese for topping optional. Gravy: 1/4 cup all-purpose flour. Gravy: 1/4 cup butter. Gravy: Reserved cooking liquid from slow cooker.

Instructions: Season the beef chuck roast with salt, pepper, dried thyme, dried oregano, and paprika. Place the seasoned roast in a slow cooker and add minced garlic, sliced onion, and green bell pepper on top. Pour in beef broth, red wine, and Worcestershire sauce over the roast and vegetables. Cover the slow cooker and cook on low for 8-10 hours or until the beef is tender and easily shreds with a fork. Remove the cooked beef from the slow cooker and shred it using two forks. Set aside. To make the gravy, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, until it turns golden brown. Slowly whisk in the reserved cooking liquid from the slow cooker to the flour mixture to create a smooth gravy. Cook until the gravy thickens. Season with salt and pepper to taste. Slice the French bread rolls in half and spread mayonnaise on one side. Layer the shredded beef on the rolls, then top with sliced pickles, shredded lettuce, sliced tomatoes, sliced red onion, and Swiss cheese if desired. Pour the warm debris gravy over the assembled sandwiches. Serve the Slow Cooker Roast Beef Po'Boys with Debris Gravy hot and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

These turkey-chorizo burgers are a tasty take on regular burgers. They are full of flavor and come with creamy guacamole on top for an extra kick. Great for a summer barbecue or dinner during the week.

Ingredients: 1 lb ground turkey. 1/2 lb chorizo sausage. 1/4 cup breadcrumbs. 1/4 cup chopped cilantro. 1/4 cup diced red onion. 1/4 cup diced tomato. 1/4 cup diced red bell pepper. 1 tsp cumin powder. 1/2 tsp paprika. Salt and pepper to taste. 4 burger buns. 4 slices of cheese optional. Lettuce leaves for garnish.

Instructions: In a large bowl, combine ground turkey, chorizo sausage, breadcrumbs, chopped cilantro, diced red onion, diced tomato, diced red bell pepper, cumin powder, paprika, salt, and pepper. Mix the ingredients until well combined, and then form the mixture into 4 burger patties. Preheat your grill or stovetop pan to medium-high heat and grease it lightly with cooking spray or oil. Place the burger patties on the grill or pan and cook for about 5-6 minutes per side or until they are cooked through and have nice grill marks. If using cheese, place a slice of cheese on top of each burger patty during the last minute of cooking and cover with a lid to melt the cheese. While the burgers are cooking, prepare the creamy guacamole by mashing 2 ripe avocados in a bowl and mixing them with 1/4 cup of sour cream, 1/4 cup of diced red onion, and a pinch of salt and pepper. Toast the burger buns on the grill or in a toaster until they are lightly browned. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a cooked burger patty with or without melted cheese, and a generous dollop of creamy guacamole. Top with the other half of the bun, and your Turkey-Chorizo Burgers with Creamy Guacamole are ready to serve! Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

These moist and flavorful banana muffins are a breeze to make in the Airfryer. They're perfect for breakfast or as a tasty snack.

Ingredients: 2 ripe bananas, mashed. 1/2 cup sugar. 1/4 cup vegetable oil. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 cup chopped nuts optional.

Instructions: Preheat the Airfryer to 325F 163C. In a mixing bowl, combine mashed bananas, sugar, vegetable oil, egg, and vanilla extract. Mix well. In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Fold in the chopped nuts if desired. Grease muffin cups or use silicone muffin liners. Spoon the muffin batter into the muffin cups, filling each about 2/3 full. Place the muffin cups in the Airfryer basket, making sure they are not touching. Airfry at 325F 163C for 12-15 minutes or until a toothpick inserted into a muffin comes out clean. Remove the muffins from the Airfryer and let them cool for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Airfryer banana muffins!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Upside Down Apple Bread Pudding Parfait is a delicious take on traditional bread pudding. It has the richness of bread pudding and the sweetness of caramelized apples. Great for a warm dessert!

Ingredients: 4 cups cubed bread preferably stale. 2 large apples, peeled and sliced. 1/2 cup unsalted butter, melted. 1 cup brown sugar. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 4 eggs. 2 cups milk. 1 teaspoon vanilla extract. 1/2 cup raisins optional. Whipped cream for topping. Caramel sauce for drizzling.

Instructions: Preheat the oven to 350F 175C. In a bowl, combine melted butter, brown sugar, cinnamon, and nutmeg. Spread this mixture evenly in the bottom of a baking dish. Arrange the sliced apples over the sugar mixture in the baking dish. Place the cubed bread on top of the apples, creating an even layer. In another bowl, whisk together eggs, milk, and vanilla extract. Pour this mixture over the bread, ensuring it is well-soaked. If desired, sprinkle raisins over the bread pudding. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the center is set. Allow the pudding to cool slightly before scooping individual servings into parfait glasses, layering with whipped cream. Drizzle caramel sauce over each parfait before serving. Enjoy your Upside Down Apple Bread Pudding Parfait!

Prep Time: 20 minutes

Cook Time: 45 minutes

These doughnut pops are a fun and tasty twist on traditional doughnuts. They're perfect for parties or a sweet treat anytime!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 2/3 cup milk. 2 large eggs. 2 tbsp melted butter. 1 tsp vanilla extract. Vegetable oil for frying. Powdered sugar for dusting. Wooden popsicle sticks.

Instructions: Mix the flour, sugar, baking powder, and salt together in a mixing bowl. Mix the melted butter, eggs, milk, and vanilla extract in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Heat the vegetable oil in a deep fryer or deep frying pan to 175C 350F. Place a wooden popsicle stick in the middle of every doughnut. Gently submerge every doughnut pop into the heated oil and cook for two to three minutes on each side, or until golden brown. After taking the doughnut pops out of the oil, pat dry with paper towels. While the doughnut pops are still warm, sprinkle them with powdered sugar. Enjoy and serve your delectable homemade doughnut pops!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Tangy Pineapple Burger combines the savory goodness of a classic burger with the sweet and tangy flavors of grilled pineapple and teriyaki sauce. It's a delicious twist on a traditional favorite.

Ingredients: 1 lb ground beef. 1/2 cup pineapple chunks. 4 hamburger buns. 4 slices of Swiss cheese. 1/4 cup teriyaki sauce. 1/4 cup mayonnaise. 1/4 cup sliced red onion. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine the ground beef, salt, and pepper. Divide the mixture into 4 equal portions and shape them into burger patties. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of grilling, place a slice of Swiss cheese on each patty to melt. While the burgers are grilling, grill the pineapple chunks for about 2 minutes per side or until they have nice grill marks. In a small bowl, mix the teriyaki sauce and mayonnaise to create the tangy sauce. To assemble the burgers, spread a generous amount of the tangy sauce on the bottom half of each hamburger bun. Place a lettuce leaf on top of the sauce, followed by a burger patty with melted cheese. Add a grilled pineapple chunk on top of the patty, followed by a slice of tomato and red onion. Top with the other half of the hamburger bun. Serve your Tangy Pineapple Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These low-carb scrambled eggs are tasty and healthy, and they're a great way to start the day with a boost of energy. You can make them quickly and easily with your favorite keto-friendly ingredients. They are also high in protein, which will keep you full until your next meal.

Ingredients: 4 large eggs. 2 tablespoons heavy cream. 2 tablespoons butter. Salt and pepper to taste. Optional: shredded cheese, chopped spinach, diced bell peppers, cooked bacon or sausage for extra flavor choose keto-friendly options.

Instructions: Crack the eggs into a bowl and whisk them together with heavy cream until well combined. Heat butter in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and let it cook undisturbed for a minute until the edges start to set. Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue cooking and stirring until the eggs are cooked to your desired consistency. Season with salt and pepper to taste. If desired, mix in shredded cheese, chopped spinach, diced bell peppers, or cooked bacon or sausage for extra flavor and cook for another minute until heated through. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

This pasta dish is full of flavor and nutrition. It has pillowy gnocchi, sweet sun-dried tomatoes, and earthy kale all mixed together in an olive oil sauce with garlic.

Ingredients: 1 lb gnocchi. 1 cup sun dried tomatoes, chopped. 2 cups kale, chopped. 3 cloves garlic, minced. 1/4 cup olive oil. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Follow the directions on the package to boil the gnocchi in salted water until they float. Then, drain them and set them aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Chop up the sun-dried tomatoes and kale and add them to the pan. For about 3 to 4 minutes, cook until the kale is soft. Toss the cooked gnocchi into the pan with the rest of the ingredients until everything is well mixed. Add pepper and salt to taste. Over the top, grate some Parmesan cheese and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

A vegan take on traditional buffalo wings are these Tempeh Buffalo Bites. With their crunchy exterior, soft interior, and savoury buffalo sauce coating, these vegan snacks are ideal for game day or any other occasion where you wish to wow your guests.

Ingredients: 1 block tempeh, cut into cubes. 1/4 cup hot sauce. 2 tbsp soy sauce. 2 tbsp maple syrup. 1 tbsp olive oil. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp smoked paprika. Salt and pepper to taste. 1/4 cup all-purpose flour. 2 tbsp cornstarch. Oil for frying. Vegan ranch or blue cheese dressing, for serving.

Instructions: In a bowl, whisk together hot sauce, soy sauce, maple syrup, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tempeh cubes to the bowl and toss until well coated. Let marinate for at least 30 minutes. In another bowl, mix together flour and cornstarch. Heat oil in a skillet over medium-high heat. Dredge each marinated tempeh cube in the flour mixture, shaking off any excess. Fry the tempeh cubes in batches until golden brown and crispy, about 3-4 minutes per side. Remove from oil and place on a paper towel-lined plate to drain excess oil. Serve hot with vegan ranch or blue cheese dressing.

Prep Time: 40 minutes

Cook Time: 10 minutes

A delicious pineapple parfait with brown sugar walnut upside-down cake cubes layered with whipped cream. This dessert looks good and tastes great.

Ingredients: 1 cup pineapple tidbits. 1/2 cup brown sugar. 1/2 cup chopped walnuts. 1 box of brown sugar walnut upside-down cake mix. 2 cups whipped cream. Maraschino cherries for garnish.

Instructions: Preheat oven according to cake mix instructions. In a cake pan, spread brown sugar evenly and top with pineapple tidbits and chopped walnuts. Prepare the cake batter as directed on the box and pour it over the pineapple and walnut layer. Bake according to the cake mix instructions. Once baked, allow the cake to cool and then invert it onto a serving dish. Cut the cake into cubes. In serving glasses or bowls, layer cake cubes with whipped cream. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Garnish with Maraschino cherries. Chill in the refrigerator for at least 1 hour before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

With lots of flavor, these Lemon-Garlic Zucchini Noodles are a light and refreshing keto-friendly meal. The zucchini noodles are cooked in butter that has garlic in it. Then, fresh lemon zest and juice are added to give them a bright and sour taste. You can make this dish quickly and easily. It's great for a healthy dinner during the week or as a side dish.

Ingredients: 4 medium zucchini, spiralized into noodles. 2 tablespoons unsalted butter or olive oil. 4 cloves garlic, minced. Zest and juice of 1 lemon. Salt and pepper, to taste. 2 tablespoons grated Parmesan cheese optional. Fresh parsley, chopped, for garnish.

Instructions: Put the butter in a big pan and melt it over medium-low heat. When you add the minced garlic to the pan, cook for one to two minutes, until the garlic smells good. Add the spiralized zucchini noodles to the pan with the garlic butter and toss them around to coat them. Stir the zucchini noodles every once in a while for two to three minutes, or until they are just barely soft. Mix the lemon juice and zest together in the pan. Add salt and pepper to taste. Take the pan off the heat and, if you want, sprinkle the zucchini noodles with grated Parmesan cheese. Before serving, sprinkle with chopped fresh parsley. Serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes