Things I Put On My DogGÇÖs Head

Enjoy a tasty mix of a traditional Chicken Cordon Bleu dish and a cheesy pizza. There is a creamy Alfredo sauce, tender chicken, savory ham, and a mix of Swiss and mozzarella cheeses on this Chicken Cordon Bleu Pizza. There is also a Dijon mustard and breadcrumb mixture on top to add more flavor and texture. It is a fun and tasty change from regular pizza.

Ingredients: 1 pizza dough. 1/2 cup Alfredo sauce. 1 1/2 cups cooked chicken, diced. 1 cup ham, diced. 1 1/2 cups shredded Swiss cheese. 1/2 cup mozzarella cheese. 1/4 cup Dijon mustard. 1/4 cup breadcrumbs. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Spread the Alfredo sauce out evenly on the pizza dough, but leave a little space around the edges for the crust. Make a paste with the Dijon mustard and breadcrumbs in a small bowl. Cover the Alfredo sauce with this mix. Spread the chicken and ham dices out evenly over the sauce. The mozzarella and Swiss cheese shreds should be put on top of the chicken and ham. Feel free to add more salt and pepper to your liking. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take the pizza out of the oven and add a bunch of fresh parsley on top to make it taste even better. After making the pizza, wait a few minutes before cutting it up and serving it.

Prep Time: 20 minutes

Cook Time: 15 minutes

These Vegan Tahini Popsicles are a delightful blend of creamy coconut milk, nutty tahini, and sweet maple syrup, with bursts of rich dark chocolate. They're perfect for a refreshing treat on a hot day or anytime you crave something cool and satisfying.

Ingredients: 1 cup coconut milk. 1/4 cup tahini. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Pinch of salt. 2 tablespoons chopped dark chocolate or vegan chocolate chips.

Instructions: In a blender, combine coconut milk, tahini, maple syrup, vanilla extract, and salt. Blend until smooth. Pour the mixture into popsicle molds, leaving a little space at the top. Drop chopped dark chocolate or vegan chocolate chips into each mold. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, run the molds under warm water for a few seconds to release the popsicles. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

A classic seafood dish, the Best Crab Louie Salad has soft lump crab meat, fresh vegetables, and a creamy dressing. It's a great dish for a meal that is both light and filling.

Ingredients: 8 oz lump crab meat. 2 cups iceberg lettuce, chopped. 1 cup romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 2 hard-boiled eggs, sliced. 1/2 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, pitted. 1/4 cup green olives, pitted. 1/4 cup dill pickles, sliced. 1/4 cup fresh chives, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup mayonnaise. 2 tablespoons ketchup. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon lemon juice. Salt and pepper to taste.

Instructions: Put romaine and iceberg lettuce in a large bowl and mix them together. Cut up some cucumber, red onion, black olives, green olives, dill pickles, chives, and parsley and put them in a bowl. The dressing is made by mixing lump crab meat, mayonnaise, ketchup, Worcestershire sauce, Dijon mustard, lemon juice, salt, and pepper in a different bowl. Mix the crab dressing into the salad slowly until everything is well mixed. Place the salad on plates to serve. Add slices of hard-boiled egg on top to finish. Add more chives and parsley to make it taste even more fresh. Serve your tasty Crab Louie Salad and enjoy it!

Prep Time: 20 minutes

Cook Time: 0 minutes

Experience the rich and smoky flavor of a perfectly smoked pork loin with this easy recipe. The marinade adds a depth of taste, while the slow smoking process ensures a juicy and tender result.

Ingredients: 1 whole pork loin approximately 4-5 pounds. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 2 tablespoons brown sugar. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon black pepper. 1 teaspoon cayenne pepper. Wood chips for smoking applewood or hickory.

Instructions: Preheat the smoker to 225F 107C. In a bowl, mix together olive oil, soy sauce, Dijon mustard, brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper to create a marinade. Place the pork loin in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight for best results. Remove the pork loin from the marinade and let it come to room temperature while the smoker is heating. Add wood chips to the smoker box or foil pouch, and place it in the smoker. Place the marinated pork loin on the smoker grates and smoke for approximately 2.5 to 3 hours or until the internal temperature reaches 145F 63C. Once done, remove the smoked pork loin from the smoker and let it rest for 10-15 minutes before slicing. Slice the smoked pork loin into desired thickness and serve. Enjoy your perfectly smoked pork loin!

Prep Time: 15 minutes

Cook Time: 180 minutes

This Keto Kale Salad is full of flavor and good for you, so it's a great low-carb choice for your keto diet. It's easy to make a dish that tastes great and filling when you mix kale, olive oil, and Parmesan cheese.

Ingredients: 2 cups kale, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Optional: 1/4 cup sliced almonds.

Instructions: In a large bowl, combine chopped kale, olive oil, and lemon juice. Massage the kale leaves with your hands for a few minutes until they soften. Add grated Parmesan cheese, salt, and pepper. Toss well to combine. If desired, sprinkle sliced almonds over the salad for extra crunch. Serve immediately or refrigerate for later. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Buffalo Chicken Salad Sandwiches are a delicious twist on the classic buffalo chicken flavor. Tender shredded chicken is mixed with tangy buffalo sauce, creamy ranch dressing, and flavorful blue cheese, then served on toasted buns for a satisfying meal.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup buffalo sauce. 1/2 cup ranch dressing. 1/4 cup crumbled blue cheese. 1/4 cup chopped celery. Salt and pepper to taste. 8 sandwich buns. Lettuce leaves optional. Tomato slices optional.

Instructions: Place chicken breasts in the slow cooker. Pour buffalo sauce over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender. Remove chicken from slow cooker and shred using two forks. In a large bowl, mix shredded chicken with ranch dressing, blue cheese, chopped celery, salt, and pepper. Toast sandwich buns in the oven or on a skillet. Assemble sandwiches by placing a generous amount of buffalo chicken salad on each bun. Top with lettuce leaves and tomato slices if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Big Mac Sliders are a fun and miniaturized version of the classic Big Mac sandwich from a well-known fast-food chain. These bite-sized sliders are perfect for parties or as a satisfying snack anytime.

Ingredients: 1 pound ground beef. 1/4 cup diced onions. Salt and pepper to taste. 12 slider buns. 12 slices American cheese. 1/2 cup shredded lettuce. 1/4 cup diced pickles. 1/4 cup thousand island dressing. Sesame seeds optional.

Instructions: Preheat your grill or stovetop skillet over medium-high heat. In a mixing bowl, combine the ground beef, diced onions, salt, and pepper. Mix well. Form the beef mixture into 12 small patties, slightly larger than the slider buns. Place the patties on the grill or skillet and cook for about 2-3 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of American cheese to each patty and allow it to melt. Slice the slider buns in half and lightly toast them on the grill or in a toaster. To assemble the sliders, spread a dollop of thousand island dressing on the bottom half of each bun. Place a cooked beef patty with melted cheese on top of the dressing. Add shredded lettuce and diced pickles on top of the patty. Place the top half of the bun over the toppings. If desired, sprinkle sesame seeds on top of the buns for an extra touch. Serve the Big Mac Sliders immediately with your favorite side dishes. Enjoy your delicious homemade Big Mac Sliders!

Prep Time: 15 minutes

Cook Time: 10 minutes

It's delicious to eat barbecued shrimp with cheese grits because the grilled shrimp is smoky and the cheese grits are rich and creamy. Adding the barbecue sauce gives it a spicy kick, making the whole thing taste great.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup grits. 2 cups shredded cheddar cheese. 1/2 cup butter. 1/4 cup barbecue sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon cayenne pepper. Salt and black pepper to taste. Chopped green onions for garnish.

Instructions: As directed on the package, cook the grits. Once they are done, add the butter and shredded cheddar cheese and stir them in until they melt and become creamy. Stay warm. Whisk together the garlic, smoked paprika, cayenne pepper, salt, and black pepper in a bowl. Add the shrimp and mix well. Toss until all the shrimp are covered. Warm up the grill over medium-high heat. Put shrimp that has been marinated on skewers and grill them for two to three minutes on each side, or until they turn pink and opaque. Brush barbecue sauce on the shrimp at the very end of the cooking time to make them taste even better. Put the shrimp that you cooked on the grill on top of the cheese grits. Add some chopped green onions on top, and serve hot. Enjoy the perfect mix of creamy and spicy tastes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the perfect blend of sweet and savory with this vegan pear gorgonzola pizza. The creamy vegan cheese pairs beautifully with the sweetness of ripe pears, all enhanced by the tangy balsamic glaze and crunchy walnuts. It's a delightful dish that will impress vegans and non-vegans alike!

Ingredients: 1 pre-made vegan pizza crust. 1 ripe pear, thinly sliced. 1 cup vegan Gorgonzola-style cheese, crumbled. 2 tablespoons balsamic glaze. 2 tablespoons chopped walnuts. 1 tablespoon olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Arugula for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Use olive oil to coat the pizza crust that has already been made. Spread the pear slices out on top of the crust. Cover the pear slices with the vegan Gorgonzola-style cheese. Spread the balsamic glaze on top of the pizza. Add dried thyme and chopped walnuts on top. Add pepper and salt to taste. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the toppings are bubbly. Take it out of the oven and let it cool down a bit. Add fresh arugula as a garnish before serving. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and comforting stew featuring classic flavors of stuffed peppers, cooked to perfection in a slow cooker.

Ingredients: 1 lb ground beef. 1 cup uncooked white rice. 4 large bell peppers, any color, halved and seeded. 1 can 15 oz tomato sauce. 1 can 14.5 oz diced tomatoes, undrained. 1 cup beef broth. 1 small onion, chopped. 2 cloves garlic, minced. 1 teaspoon Italian seasoning. Salt and pepper to taste. Shredded cheese for garnish optional.

Instructions: In a skillet, brown ground beef over medium heat. Drain excess fat. In a large bowl, mix cooked ground beef, uncooked rice, tomato sauce, diced tomatoes, beef broth, chopped onion, minced garlic, Italian seasoning, salt, and pepper. Place bell pepper halves in the bottom of the slow cooker. Stuff each pepper half with the beef and rice mixture. Pour any remaining mixture around the peppers in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until peppers are tender and rice is cooked through. Serve hot, garnished with shredded cheese if desired.

Prep Time: 20 minutes

Cook Time: 360 minutes

Enjoy the rich flavor combination of these toasted coconut and ginger-infused shortbread cookies. The warm ginger complements the nutty toasted coconut perfectly, creating a treat that is both comforting and indulgent.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup toasted coconut flakes. 2 tsp ground ginger. 1/4 tsp salt.

Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the ground ginger and salt to the butter-sugar mixture, and mix until well combined. Gradually add the all-purpose flour to the mixture, mixing until a dough forms. Be careful not to overmix. Fold in the toasted coconut flakes, ensuring even distribution throughout the dough. Shape the dough into a log or desired cookie shapes, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes. Once chilled, slice the dough into rounds if you shaped it into a log. Place the cookie rounds on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once completely cooled, the cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

Sourdough pancakes are a delightful twist on traditional pancakes, featuring a tangy flavor and fluffy texture. They are perfect for a leisurely breakfast or brunch.

Ingredients: 1 cup sourdough starter. 1/2 cup all-purpose flour. 1/2 cup milk. 1 egg. 2 tablespoons sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: Sourdough starter, all-purpose flour, and milk should all be mixed together in a bowl. Mix everything together well. Let the bowl sit at room temperature for at least 6 hours or overnight. You can cover it with plastic wrap or a clean kitchen towel. Sourdough will be able to ferment and get better tasting this way. Add the egg, sugar, baking soda, salt, and vanilla extract to the sourdough mixture after the fermentation time is over. Stir everything together until it's well mixed. Grease the pan with oil or butter and heat it over medium-high heat. For each pancake, pour 1/4 cup of the sourdough pancake batter onto the hot pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter, adding more oil or butter to the pan as needed. If you want to serve the sourdough pancakes warm, you can use maple syrup, fresh berries, or whipped cream rather than sugar. Enjoy your tasty sourdough pancakes that you made yourself!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the classic flavors of s'mores with a twist! These S'mores Stuffed Cookies are a delightful treat for back-to-school or any time you crave a gooey and chocolatey cookie.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup graham cracker crumbs. 1 cup chocolate chips. 1 cup mini marshmallows.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. This recipe calls for graham cracker crumbs, chocolate chips, and mini marshmallows to be mixed in. Take a tablespoon of cookie dough and press it down in your hand. Put some mini marshmallows and chocolate chips in the middle of the dough. Then, fold the dough around the filling to make a ball. Do it again with the rest of the dough and filling. When the baking sheet is ready, put the stuffed cookie dough balls on it, leaving space between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. With milk or your favorite drink, these S'mores Stuffed Cookies are a great treat!

Prep Time: 20 minutes

Cook Time: 12 minutes

Filipino Monggo Ice Candy Pop 09 is a delightful frozen treat made from mashed monggo beans, coconut milk, condensed milk, and sugar. It's a popular street food in the Philippines enjoyed by people of all ages, especially during hot summer days.

Ingredients: 1 cup monggo beans, boiled and mashed. 1 cup coconut milk. 1 cup condensed milk. 1 cup sugar. 1 teaspoon vanilla extract. Ice candy plastic bags.

Instructions: In a blender, combine boiled and mashed monggo beans, coconut milk, condensed milk, sugar, and vanilla extract. Blend until smooth. Pour the mixture into ice candy plastic bags, leaving some space at the top for tying. Seal the bags tightly and freeze for at least 6 hours or until completely frozen. Once frozen, enjoy your Filipino Monggo Ice Candy Pop!

Prep Time: 15 minutes

Cook Time: 0 minutes

Pan-fried halibut fillets are served with a vibrant kiwi berry salsa, creating a refreshing and flavorful seafood dish.

Ingredients: 2 halibut fillets 6 oz each. Salt and pepper to taste. 1 tablespoon olive oil. 1 kiwi, peeled and diced. 1/2 cup mixed berries such as strawberries, blueberries, raspberries, diced. 1/4 red onion, finely chopped. 1 jalapeno pepper, seeded and minced. 2 tablespoons chopped fresh cilantro. 1 tablespoon lime juice. 1 tablespoon honey.

Instructions: You should season both sides of the halibut fillets with salt and pepper. In a pan, heat the olive oil over medium-high heat. If you want the halibut to be golden brown and cooked all the way through, cook it for three to four minutes on each side. In the meantime, mix kiwi, mixed berries, red onion, jalapeo pepper, cilantro, lime juice, and honey in a bowl. Combine well by mixing. Take the halibut out of the pan and serve it with kiwi berry salsa on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

This tart recipe yields a perfectly crisp and buttery crust that pairs beautifully with any tart filling. Follow these steps to ensure your tart crust turns out flawless every time.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 2 tablespoons ice water.

Instructions: In a food processor, pulse together flour, sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse crumbs. In a small bowl, whisk together egg yolk and ice water. Pour egg mixture into the food processor and pulse until dough comes together. Turn out dough onto a lightly floured surface and knead briefly until smooth. Wrap dough in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 375F 190C. Roll out dough on a floured surface to fit tart pan. Press dough into tart pan and trim excess. Prick bottom of crust with a fork and chill for 15 minutes. Line tart shell with parchment paper and fill with pie weights or dried beans. Bake crust for 15 minutes, then remove weights and parchment paper. Return crust to oven and bake for an additional 10-15 minutes, or until golden brown. Allow crust to cool completely before filling.

Prep Time: 20 minutes

Cook Time: 30 minutes

Delicious and easy-to-make vegan crepes made with chickpea flour and almond milk. These crepes are gluten-free and perfect for a wholesome breakfast or dessert option.

Ingredients: 1 cup chickpea flour. 1 cup almond milk. 2 tablespoons melted coconut oil. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, whisk together chickpea flour, almond milk, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt until smooth batter forms. Let the batter sit for about 10 minutes to thicken. Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the skillet and swirl it around to spread evenly. Cook for about 2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter. Serve warm with your favorite toppings like fresh fruit, vegan chocolate spread, or dairy-free whipped cream.

Prep Time: 15 minutes

Cook Time: 20 minutes