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With these delectable cookies, you can indulge in the ideal combination of rich chocolate chips and creamy peanut butter. They're simple to prepare and impossible to resist!

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together the peanut butter, granulated sugar, and brown sugar until well combined. Add in the egg and vanilla extract, and mix until smooth. Sprinkle the baking soda and salt over the mixture, and mix again. Stir in the chocolate chips until evenly distributed. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet. Use a fork to gently flatten each cookie and create a crisscross pattern. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chocolate chip peanut butter cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Fresh mozzarella balls are marinated in a tasty mixture of olive oil, garlic, and herbs in this Marinated Mozzarella recipe. The tasty flavors soak into the mozzarella, making a tasty and versatile snack or appetizer. For a delicious antipasto platter that is still keto-friendly, serve it with sliced tomatoes, olives, and crusty bread.

Ingredients: 8 ounces fresh mozzarella balls, drained. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes optional. Salt and black pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: Cut up the garlic and add it to a small bowl. Add the dried basil and oregano, salt, and black pepper. If you want to, you can also add red pepper flakes. After the mozzarella balls have been drained, add them to the bowl and gently toss them to cover them with the marinade. Remove the bowl from the fridge and wrap it in plastic wrap. This will give the flavors time to mix. Let the mozzarella that has been marinated sit out for about 10 minutes before you serve it. If you want, you can add fresh basil leaves as a garnish. Serve as an appetizer or snack.

Prep Time: 10 minutes

Cook Time: 0 minutes

With the sweet honey and spicy sriracha in this crispy baked sriracha chicken recipe, you get a tasty kick. Instead of frying, baking is a healthier option that still gets that crunch you want.

Ingredients: 4 chicken breasts. 1/2 cup sriracha sauce. 1/4 cup honey. 2 tablespoons soy sauce. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup breadcrumbs. Cooking spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Salt, black pepper, garlic powder, honey, soy sauce, olive oil, and sriracha sauce should all be mixed together in a bowl. Cover each chicken breast with the sriracha mix. Put breadcrumbs in a different bowl and cover each chicken breast with them. Spray some cooking spray on a baking sheet lined with parchment paper and put the chicken breasts that have been coated on them. Put it in the oven for 25 to 30 minutes, or until the chicken is crispy and cooked all the way through. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the rich flavors of chocolate and dulce de leche along with the lightness of marshmallow fluff in these rich brownies.

Ingredients: 1 cup dulce de leche. 1/2 cup unsalted butter. 1 cup semisweet chocolate chips. 1 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 3/4 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1 cup marshmallow fluff.

Instructions: Preheat oven to 350F 175C. Grease and line a square baking pan with parchment paper. In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring until smooth. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Add the melted chocolate mixture into the sugar and egg mixture, stirring until smooth. Fold in the flour, cocoa powder, and salt until just combined. Pour half of the brownie batter into the prepared baking pan and spread evenly. Drop spoonfuls of dulce de leche and marshmallow fluff onto the brownie batter in the pan. Cover the dulce de leche and fluff with the remaining brownie batter, spreading it out to cover the top evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely in the pan before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Salted Caramel Chocolate Cake is the epitome of a chocolate lover's desires. This dessert is so good it's sinful! Moist chocolate layers are generously filled with rich ganache and salted caramel sauce!

Ingredients: 1 3/4 cups all-purpose flour. 1 1/2 cups granulated sugar. 1 1/2 cups unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. 1 cup salted caramel sauce. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. Sea salt flakes for garnish.

Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt into a large mixing bowl. To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Blend until completely smooth. Once the batter is thoroughly mixed, stir in the boiling water. It's expected that the batter will be thin, so don't worry about it. Fill the cake pans with the batter, spreading it out evenly. For 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, bake in the preheated oven. After taking the cakes out of the oven, give them ten minutes to cool in the pans. After that, take them out of the pans and place them on a wire rack to cool completely. Make the caramel sauce while the cakes are cooling. The salted caramel sauce should be warmed and pourable over low heat in a saucepan. The heavy cream should be heated to the verge of boiling in a different saucepan. Take the mixture off the heat and thoroughly mix in the chocolate chips, resulting in a smooth and creamy ganache. Transfer one of the cakes onto a platter for serving. Let the cake absorb half of the warm caramel sauce by pouring it over it. Cover the layer of cake covered in caramel with a layer of ganache. After that, place the second cake layer on top and continue, covering more ganache and pouring the leftover caramel sauce. For a deliciously salty contrast, top the cake with flakes of sea salt. To set the ganache and caramel, refrigerate the cake for approximately half an hour. Enjoy your decadent and rich Salted Caramel Chocolate Cake by serving slices!

Prep Time: 30 minutes

Cook Time: 35 minutes

The Cleveland Hogg Burger Seduction is a savory and indulgent burger that combines ground beef, pork, and bacon with a medley of flavorful toppings. It's a taste sensation that will leave you craving more!

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 lb ground bacon. 1/2 cup diced onion. 1/4 cup diced pickles. 1/4 cup diced tomatoes. 4 slices cheddar cheese. 4 hamburger buns. Salt and pepper to taste. Lettuce leaves for garnish. Ketchup and mustard for condiments.

Instructions: Put the ground beef, ground pork, and ground bacon in a large bowl and mix them together. Dice the onion, pickles, and tomatoes and add them to the meat. Add pepper and salt to taste. Split the mixture in half and shape each half into a burger patty. Warm up the grill over medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. When the burgers are almost done cooking, put a slice of cheddar cheese on top of each one and let it melt. On the grill, toast the buns for one minute, or until they get a little brown. To make the burgers, put a lettuce leaf on the bottom half of each bun, then a burger patty with melted cheese. Spread mustard and ketchup on top of the patty. Then, put the top half of the bun on top to finish the burger. Feel free to serve The Cleveland Hogg Burger Seduction hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This spicy lentil curry is full of flavor and good for you. This vegan dish is hearty and filling, and it's great for a weeknight dinner.

Ingredients: 1 cup dried lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 1 tablespoon curry powder. 1 teaspoon cumin. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Rinse the lentils thoroughly and drain. In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and diced bell pepper. Saut until softened. Stir in curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant. Add diced tomatoes with their juices and coconut milk. Bring to a simmer. Add rinsed lentils to the pot. Cover and cook for 20-25 minutes or until lentils are tender, stirring occasionally. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

A Paleo-friendly version of the popular Bulletproof Coffee, this recipe replaces dairy with grass-fed ghee, providing healthy fats and a creamy texture without compromising on taste.

Ingredients: 1 cup freshly brewed organic coffee. 1 tablespoon grass-fed ghee. 1 tablespoon coconut oil.

Instructions: Brew a cup of organic coffee using your preferred method. Pour the hot coffee into a blender. Add grass-fed ghee and coconut oil to the blender. Blend on high speed for about 20-30 seconds until the coffee is frothy and the oils are emulsified. Pour into your favorite mug and enjoy immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Fourth of July Vegan Parfait is a delightful and refreshing dessert option for your BBQ festivities. It's bursting with the flavors of fresh strawberries and blueberries, complemented by creamy dairy-free yogurt and crunchy granola. Easy to assemble and perfectly festive for the occasion!

Ingredients: 2 cups dairy-free yogurt. 1 cup fresh strawberries, diced. 1 cup fresh blueberries. 1 cup granola. 1/4 cup maple syrup. 1 teaspoon vanilla extract.

Instructions: Add the strawberry dices to a small bowl and mix in half of the maple syrup. Put away. Add the blueberries to a second small bowl and mix them with the rest of the maple syrup. Put away. Put the dairy-free yogurt and vanilla extract in a different bowl and mix them together until they are well blended. Put the parfait in serving glasses or jars by layering it: start with a spoonful of yogurt, then strawberries, then blueberries, and finally granola. Do this again and again until the glasses are full. Put a dollop of yogurt on top to finish, and if you want, add more berries or granola to decorate. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

The ideal balance of smoky, creamy, and spicy flavors can be found in these grilled jalapeo poppers. A delicious combination of bacon, cheddar, and cream cheese filling is created. Ideal as a snack for your upcoming tailgate or game day!

Ingredients: 12 large jalapeno peppers. 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 24 slices of thin-cut bacon. Toothpicks for securing bacon.

Instructions: Preheat the smoker to 225F 107C. Cut jalapeno peppers in half lengthwise and remove seeds and membranes. In a mixing bowl, combine cream cheese, cheddar cheese, bacon, garlic powder, onion powder, smoked paprika, salt, and pepper. Fill each jalapeno half with the cream cheese mixture. Wrap each stuffed jalapeno with a slice of thin-cut bacon and secure with toothpicks. Place the bacon-wrapped jalapenos on the smoker grates. Smoke for approximately 2 hours or until the bacon is crispy and the peppers are tender. Remove from the smoker and let them cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 120 minutes

This recipe for Teriyaki Chicken with Vegetables is tasty and easy to make. It has tender chicken breasts, a flavorful teriyaki sauce, and a bunch of different colorful vegetables. Great for a quick dinner during the week!

Ingredients: 4 chicken breasts. 1 cup teriyaki sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 cups mixed vegetables such as bell peppers, broccoli, and carrots, chopped. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked rice, for serving. Sesame seeds and green onions, for garnish.

Instructions: In a bowl, mix teriyaki sauce, soy sauce, honey, minced garlic, and grated ginger. Add chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes. In a large skillet or wok, heat vegetable oil over medium-high heat. Remove chicken from marinade reserve marinade and cook in the skillet until browned and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add mixed vegetables and cook until tender-crisp, about 5 minutes. Pour reserved marinade into the skillet and cook for an additional 2-3 minutes, until slightly thickened. Slice cooked chicken and return to the skillet, tossing to coat in the teriyaki sauce. Serve hot over cooked rice, garnished with sesame seeds and chopped green onions.

Prep Time: 35 minutes

Cook Time: 20 minutes

Savor the flavorful and rich flavors of this chocolate tart with raspberries. The smooth chocolate ganache and the burst of freshness from the raspberries are the ideal complements to the buttery cocoa crust. It's a delicious dessert that will fulfill your desire for something sweet!

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup cold unsalted butter, cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 large egg yolk. 2 tablespoons ice water. 1 1/2 cups semi-sweet chocolate chips. 1 cup heavy cream. 1 cup fresh raspberries. 1 tablespoon powdered sugar for dusting. 1 teaspoon vanilla extract.

Instructions: Put the flour, cocoa powder, granulated sugar, cold cubed butter, and salt in a food processor. Pulse until coarse crumbs form from the mixture. To the food processor, add the egg yolk and ice water. Pulse the dough until it begins to come together. After transferring the dough to a floured surface, knead it several times until it forms a ball. Press the dough into a round shape, cover it with plastic wrap, and place it in the fridge for half an hour. Set the oven temperature to 375F 190C. Using a floured surface, roll out the chilled dough to fit a 9-inch tart pan. After pressing the dough into the pan, cut off any extra. Using a fork, prick the bottom of the crust. Bake the crust for 15 to 20 minutes, or until it sets and feels slightly firm to the touch, in a preheated oven. Let it cool down completely. The heavy cream should be heated in a saucepan until it begins to simmer. Take off the heat and smooth in the semi-sweet chocolate chips. Blend in the vanilla extract. Once the tart crust has cooled, pour the chocolate ganache inside. Place a cluster of fresh raspberries atop the ganache. To set, place the tart in the fridge for at least two hours. Sprinkle a little powdered sugar over the tart and garnish with a few more raspberries before serving. Enjoy your delectable Raspberry Chocolate Tart after slicing it!

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in a delicious keto-friendly mug cake bursting with the flavors of mixed berries. This single-serving dessert is quick and easy to make, perfect for satisfying your sweet cravings while staying low-carb.

Ingredients: 2 tbsp almond flour. 1 tbsp coconut flour. 1 tbsp erythritol or preferred keto-friendly sweetener. 1/4 tsp baking powder. 1 large egg. 2 tbsp unsweetened almond milk. 1/4 tsp vanilla extract. 2 tbsp fresh or frozen mixed berries such as raspberries, blueberries, strawberries.

Instructions: Almond flour, coconut flour, erythritol, and baking powder should all be mixed in a mug that can go in the microwave. Put the vanilla extract, egg, and almond milk in the bowl. Mix everything together well. Add the mixed berries slowly. For 90 seconds to two minutes, or until the cake is set, heat it on high. Take it out of the microwave slowly and let it cool for one minute. You can add more berries and whipped cream or coconut cream on top before serving if you want to.

Prep Time: 5 minutes

Cook Time: 2 minutes

Creamy and tangy mashed potatoes made with sour cream for an extra rich flavor.

Ingredients: 2 lbs potatoes, peeled and quartered. 1/2 cup sour cream. 1/4 cup milk. 4 tablespoons butter. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add sour cream, milk, and butter to the pot. Mash the potatoes until smooth and creamy, adding more milk if necessary to reach desired consistency. Season with salt and pepper to taste. Transfer to a serving dish and garnish with chopped chives if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

This platter of cheese, berries, and flowers has a great mix of tastes and textures. It tastes great with the sweet berries and the mild floral notes from the edible flowers. The cheeses are rich and creamy. It's an option that looks great and tastes great for any gathering or special event.

Ingredients: 200g assorted cheeses such as brie, camembert, blue cheese. 100g fresh berries such as strawberries, raspberries, blueberries. Edible flowers such as nasturtiums, pansies, lavender. Honey for drizzling. Crackers or bread slices for serving.

Instructions: Place the different kinds of cheese on a platter, leaving space between them. Clean the fresh berries well and let them dry. Arrange the fresh berries on the platter in small groups around the cheeses. For a nice look, put edible flowers between the cheeses and berries. Add a little honey to the cheeses and berries. Put crackers or bread slices next to it.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Chickpea Avocado Salad is a refreshing and filling dish packed with plant-based protein and healthy fats. It's perfect for a light lunch or as a side dish with dinner.

Ingredients: 1 can chickpeas, drained and rinsed. 1 avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1/4 cup parsley, chopped. 1/4 cup lemon juice. 2 tablespoons olive oil. Salt and pepper, to taste.

Instructions: In a large bowl, combine chickpeas, avocado, red onion, cilantro, and parsley. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for later.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the creamy goodness of this frozen dessert that doesn't have any dairy. A cool treat is made with fresh bananas, coconut milk, and a hint of peppermint. Dairy-free dark chocolate chips add rich flavor bursts.

Ingredients: 4 ripe bananas, sliced and frozen. 1/4 cup coconut milk. 1 teaspoon peppermint extract. 1/4 cup dairy-free dark chocolate chips.

Instructions: In a food processor, blend frozen banana slices until smooth. Add coconut milk and peppermint extract, continue blending until creamy. Fold in dairy-free dark chocolate chips. Transfer mixture to a freezer-safe container and freeze for at least 2 hours until firm. Serve scoops of nice cream topped with additional chocolate chips if desired.

Prep Time: 10 minutes

Cook Time: 120 minutes