The Thorny Rant

Old Fashioned Sugar Cookies are a nostalgic delight. These buttery, tender cookies are perfect for any occasion. The simple ingredients and traditional baking process result in cookies that evoke happy memories.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3 to 4 tablespoons buttermilk. Sprinkles or colored sugar optional.

Instructions: Mix the flour, baking soda, and baking powder together in a bowl using a whisk. Put away. In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Slowly add the dry flour mixture to the wet ones, mixing only until it's fully combined. Three to four tablespoons of buttermilk can be added to the dough if it is too dry. This will make it smoother. Make a disc out of each half of the dough. Cover with plastic wrap and put in the fridge for at least two hours. Warm the oven up to 375F 190C and put parchment paper on baking sheets. Spread out one disc of dough on a floured surface until it's about 1/4-inch thick. Cut out shapes with cookie cutters. Spread the cut-out cookies out on the baking sheets that have been cleared. You can add colored sugar or sprinkles if you want. After the oven is hot, bake for 7 to 9 minutes, or until the edges are just beginning to turn golden. The cookies should cool for a few minutes on the baking sheets before being moved to a wire rack to cool all the way. Use the rest of the dough to roll, cut, and bake again. You can add more frosting to the cookies once they are completely cool, or you can just eat them as they are.

Prep Time: 20 minutes

Cook Time: 8-10

These Paleo Pumpkin Bars are a tasty fall treat that don't have any gluten or dairy. They're tasty, moist, and full of pumpkin spice goodness!

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp pumpkin pie spice. 1 cup pumpkin puree. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 2 eggs. 1 tsp vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a baking dish. Coconut sugar, baking powder, baking soda, salt, and pumpkin pie spice should all be mixed together in a large bowl. Mash the coconut oil, add the maple syrup, eggs, and vanilla extract to a different bowl, and mix them all together. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Spread the batter out evenly in the baking dish that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Cheesy Chicken and Bacon Quesadillas are a delicious and satisfying meal. Packed with chicken, bacon, cheese, and fresh veggies, they make for a perfect family dinner or party snack.

Ingredients: 2 large flour tortillas. 1 cup shredded cooked chicken. 1/2 cup cooked and crumbled bacon. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/4 cup diced green bell pepper. 1/4 cup diced red bell pepper. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup salsa. 2 tablespoons vegetable oil.

Instructions: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Place one tortilla in the skillet and spread half of the shredded cheddar cheese evenly over it. Add the shredded chicken, crumbled bacon, diced red onion, diced green bell pepper, diced red bell pepper, and chopped cilantro on top of the cheese. Place the second tortilla on top and press down gently. Cook for about 3-4 minutes on each side or until the tortillas are golden brown and the cheese is melted. Remove from the skillet and let it cool for a minute before cutting it into wedges. Serve the quesadillas with sour cream and salsa on the side for dipping. Enjoy your Cheesy Chicken and Bacon Quesadillas!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Super Bowl Sliders and Mini Burgers are perfect for game day snacking. They are juicy, flavorful, and customizable with your favorite toppings.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup diced onion. 1/4 cup diced pickles. 1/4 cup ketchup. 1/4 cup mustard. 1 tsp salt. 1/2 tsp black pepper. 10 slider buns. 10 small burger buns. 10 slices of cheese your choice. Lettuce, tomato, and additional condiments for topping.

Instructions: In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, diced onion, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Shape the meat mixture into 10 small patties for the sliders and 10 slightly larger patties for the mini burgers. Heat a grill or a stovetop pan over medium-high heat. Cook the patties for about 3-4 minutes per side for sliders and 5-6 minutes per side for mini burgers, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and cover to melt the cheese. Toast the slider and mini burger buns on the grill or in a toaster until lightly browned. Assemble the sliders and mini burgers by placing a lettuce leaf, tomato slice, and a cooked patty with melted cheese on each bun. Top with diced pickles, ketchup, and mustard, as desired. Serve hot and enjoy your Super Bowl Sliders and Mini Burgers!

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and budget-friendly stew made with tender chicken drumsticks, potatoes, carrots, and flavorful herbs, simmered in a savory broth.

Ingredients: 8 chicken drumsticks. 2 potatoes, diced. 2 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1 can diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until fragrant. Add chicken drumsticks, brown on all sides. Stir in potatoes and carrots. Pour in chicken broth and diced tomatoes. Season with thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through and vegetables are tender.

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the creamy delight of homemade chocolate chip ice cream with this simple recipe. Perfect for satisfying your sweet cravings on a hot summer day.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: In a mixing bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Stir in chocolate chips during the last few minutes of churning. Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Healthy 2 Bean Kale Soup is packed with protein, fiber, and nutrients, making it a nourishing and satisfying meal. It's easy to prepare in the slow cooker and perfect for a cozy night in.

Ingredients: 1 can 15 ounces cannellini beans, drained and rinsed. 1 can 15 ounces black beans, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14.5 ounces diced tomatoes. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 cups chopped kale leaves. 1/4 cup grated Parmesan cheese optional, for garnish.

Instructions: Black beans, onion, garlic, vegetable broth, diced tomatoes, basil, oregano, thyme, salt, and black pepper should all be put in a slow cooker. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. At the end of the cooking time, add the chopped kale leaves. If you want, you can serve it hot with grated Parmesan cheese on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

The grilled pizza with baby kale, broccolini, and chilies tastes great with its smokey flavors, fresh greens, and hint of heat. This is great for a quick and healthy pizza night on the grill.

Ingredients: 1 pound pizza dough. 2 tablespoons olive oil, divided. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. 1 cup baby kale leaves. 1 cup broccolini, trimmed. 2-3 red chilies, thinly sliced. Salt and pepper to taste. Cornmeal for dusting.

Instructions: Preheat your grill to medium-high heat, around 400F 200C. While the grill is heating, roll out the pizza dough on a floured surface to your desired thickness. Brush one side of the pizza dough with 1 tablespoon of olive oil. Place the dough, oiled side down, directly onto the grill grates. Cook for 2-3 minutes until it begins to puff up and has grill marks on the bottom. Brush the top side of the dough with the remaining olive oil, then flip it over on the grill. Spread the tomato sauce evenly over the grilled side of the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese evenly over the sauce. Add the baby kale, broccolini, and sliced red chilies on top of the cheese. Season with salt and pepper to taste. Close the grill lid and cook for an additional 5-7 minutes, or until the cheese is melted, and the crust is crispy and browned. Carefully remove the grilled pizza from the grill using a pizza peel or large spatula. Let it cool for a minute before slicing and serving. Enjoy your delicious Grilled Pizza with Baby Kale, Broccolini, and Chilies!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Super Easy Slow Cooker General Tso's Chicken recipe offers all the flavors of the classic takeout dish with the convenience of a slow cooker. Tender chicken pieces simmer in a savory-sweet sauce infused with garlic and ginger, creating a dish that's sure to satisfy your cravings.

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup soy sauce. 1/4 cup hoisin sauce. 1/4 cup honey. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1/4 teaspoon crushed red pepper flakes optional. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and sliced green onions for garnish optional.

Instructions: Soy sauce, hoisin sauce, honey, garlic, ginger, and red pepper flakes if using should all be mixed together in a bowl. Put the chicken pieces in the slow cooker and cover them with the sauce mixture. Make sure that all of the chicken pieces are covered. Keep the lid on and set the heat to low for three to four hours, or until the chicken is fully cooked and soft. To make a slurry, mix cornstarch and water in a small bowl. Before adding the slurry to the slow cooker with the chicken, mix it in. Put the lid on top and cook on high for another 30 minutes, or until the sauce gets thicker. If you want, you can serve it hot over rice or noodles with sesame seeds and sliced green onions on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Savor a delicious and nutritious dip that blends the richness of chocolate chips with the sweetness of strawberries, all combined with creamy Greek yogurt. Ideal as a party treat or quick snack!

Ingredients: 1 cup Greek yogurt. 1/4 cup mashed strawberries. 2 tablespoons honey. 1/4 cup mini chocolate chips.

Instructions: Mash the strawberries and stir in the Greek yogurt in a mixing bowl. Add the honey and stir until well combined. Add the mini chocolate chips and fold gently. Let the flavors of the dip sit in the refrigerator for a minimum of half an hour. Serve with your preferred dippers, such as pretzels, graham crackers, or slices of fruit.

Prep Time: 10 minutes

Cook Time: 0 minutes

A hearty and tasty red pepper soup served with gooey grilled cheese croutons for a warm and filling meal. This recipe from The Seasoned Mom is great for cold days or whenever you want something warm.

Ingredients: 4 red bell peppers, roasted and peeled. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup shredded cheddar cheese. 4 slices whole-grain bread.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Red bell peppers that have been roasted and peeled should be added along with diced tomatoes, vegetable broth, salt, pepper, and dried thyme. Turn the heat down to low and let it cook for 15 to 20 minutes. Blend the soup until it's smooth with an immersion blender. If you need to, change the seasonings. Warm up the broiler in the oven. Put bread slices on a baking sheet and top them with cheddar cheese shreds. To make grilled cheese croutons, broil the bread until the cheese melts and bubbles. Toast some cheese and put it on top of the hot red pepper soup. Have fun with your tasty Red Pepper Soup with Grilled Cheese Croutons!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the exquisite flavors of Limoncello and creamy ricotta cheese wrapped in delicate crepes. These Limoncello Cheese Crepes are the perfect sweet treat for any occasion.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1/2 cup milk. 1/2 cup water. 2 tablespoons melted butter. 1/4 teaspoon salt. 1/4 cup granulated sugar. 1/4 cup Limoncello liqueur. 1 cup ricotta cheese. 1/4 cup powdered sugar. Zest of 2 lemons. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. Fresh berries for garnish. Powdered sugar for dusting.

Instructions: Put the flour, eggs, milk, water, melted butter, salt, and granulated sugar in a blender. Use a blender to make the batter smooth. Take some time to rest. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract to a different bowl and mix them together. In the first bowl, mix the Limoncello liqueur. Put away. Set a skillet that doesn't stick on medium heat. Lightly brush it with butter to keep it from sticking. Spread out the bottom of the pan by swirling 1/4 cup of the crepe batter around it. The crepe is done when the edges begin to lift and the color turns a light golden color. Using a spatula, flip the crepe over and cook for an extra one to two minutes on the other side. Take it out of the pan and do it again with the rest of the batter. Place a big spoonful of the Limoncello ricotta mix on top of each crepe, then fold them in half. Warm up the Limoncello cheese crepes and serve them with fresh berries and powdered sugar on top. Have fun with your delicious Limoncello Cheese Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

These fluffy and golden pancakes are a delightful treat that will satisfy your cravings. Whether you're a local or just passing through Houston, these pancakes are a must-try!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. Cooking spray or extra butter for the pan.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg and then add the buttermilk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip it over and cook until golden brown on the other side. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve your delicious pancakes hot, with your choice of toppings such as maple syrup, fresh fruit, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the flavors of Greece with these delicious steak gyros filled with tender flank steak, crisp veggies, and creamy tzatziki sauce. Perfect for a quick and satisfying meal!

Ingredients: 1 lb flank steak, thinly sliced. 1 tbsp olive oil. 2 tsp dried oregano. Salt and pepper to taste. 4 pita bread rounds. 1 cup Greek yogurt. 1 cucumber, grated and squeezed dry. 2 cloves garlic, minced. 2 tbsp lemon juice. 2 tbsp fresh dill, chopped. 1 tomato, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup crumbled feta cheese.

Instructions: In a bowl, combine olive oil, dried oregano, salt, and pepper. Add sliced flank steak and toss to coat. Heat a skillet over medium-high heat. Cook the steak slices for 2-3 minutes per side or until desired doneness. Remove from heat and let it rest. In another bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill to make tzatziki sauce. Warm the pita bread rounds in the skillet for about 30 seconds on each side. To assemble gyros, spread tzatziki sauce on warmed pita bread. Top with sliced steak, tomato, red onion, and crumbled feta cheese. Roll up the pita bread tightly, securing with foil or parchment paper if needed. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the flavors of lasagna in a comforting soup form! This gluten-free slow cooker lasagna soup is packed with savory ground turkey, vegetables, and gluten-free lasagna noodles, all simmered to perfection in a rich tomato broth.

Ingredients: 1 lb ground turkey. 1 onion, diced. 4 cloves garlic, minced. 1 bell pepper, diced. 1 can 28 oz crushed tomatoes. 1 can 14.5 oz diced tomatoes. 4 cups gluten-free chicken broth. 2 tsp Italian seasoning. 1/2 tsp salt. 1/4 tsp black pepper. 8 oz gluten-free lasagna noodles, broken into pieces. 2 cups fresh spinach. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese.

Instructions: Over medium-low heat, brown the ground turkey in a skillet. Remove any extra fat. Put the turkey that has been cooked in a slow cooker. Put chopped onion, minced garlic, diced bell pepper, crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper in the slow cooker. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the broken lasagna noodles and fresh spinach about 30 minutes before you serve. Keep cooking with the lid on until the noodles are soft. When the noodles are soft, serve the soup hot with grated Parmesan and mozzarella cheese on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Delicious Healthy Green Smoothie is packed with nutrients from banana, avocado, apple, and hemp seeds. It's a perfect way to start your day with a burst of energy and a dose of green goodness.

Ingredients: 1 banana. 1/2 avocado. 1 apple, peeled and chopped. 2 tablespoons hemp seeds. 1 cup water or almond milk. 1 cup baby spinach leaves. Ice cubes optional.

Instructions: Mix everything together in a blender. Mix until it's creamy and smooth. You can add ice cubes to make it colder if you want to, and blend it again. Put it in a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A delicious Paleo twist on classic coconut shrimp, this recipe omits eggs to make it Whole30 compliant. Crispy coconut coating with succulent shrimp makes for a delightful dish.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup shredded unsweetened coconut. 1/2 cup almond flour. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup coconut oil, melted.

Instructions: Set oven temperature to 400F 200C. Combine the shredded coconut, almond flour, paprika, garlic powder, salt, and black pepper in a shallow bowl. Each shrimp should be dipped in the melted coconut oil before being coated in the coconut mixture and gently pressed to cling. The coated shrimp should be put on a parchment paper-lined baking sheet. Bake for 12 to 15 minutes in a preheated oven, or until the coconut coating is crispy and golden brown and the shrimp are cooked through. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes