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You can eat these fluffy and tasty gluten-free English muffins for breakfast or as a snack. They're simple to make and great for people who can't have gluten.

Ingredients: 2 cups gluten-free all-purpose flour. 2 teaspoons gluten-free baking powder. 1/2 teaspoon salt. 1 tablespoon honey or maple syrup. 2 large eggs. 1 cup milk dairy or non-dairy. 2 tablespoons melted butter or oil for dairy-free option.

Instructions: In a large bowl, whisk together the gluten-free flour, baking powder, and salt. In a separate bowl, whisk together the honey/maple syrup, eggs, and milk. Pour the wet ingredients into the dry ingredients and mix until well combined. Preheat a skillet or griddle over medium heat and lightly grease with butter or oil. Using a 1/4 cup measuring cup, scoop the batter onto the skillet to form muffins. Use the back of the measuring cup to flatten and shape the muffins into rounds. Cook the muffins for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and let cool slightly before serving.

This Pizza With Honey and Chevre has just the right amount of sweet and savory flavors. When put on top of a traditional pizza base, honey and creamy goat cheese chevre go very well together. There's a tasty new twist on regular pizza that will make you want more.

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 4 oz goat cheese chevre. 2 tablespoons honey. Fresh basil leaves, for garnish. Red pepper flakes optional, for added heat.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet inside to heat. Roll out the pizza dough on a lightly floured surface into your desired pizza shape and thickness. Transfer the rolled-out dough to a piece of parchment paper for easy transfer to the hot baking surface. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese evenly over the sauce. Crumble the goat cheese chevre and distribute it over the pizza. Place the parchment paper with the pizza onto the hot baking stone or sheet in the oven. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and drizzle the honey evenly over the top. Garnish with fresh basil leaves and red pepper flakes, if desired. Allow the pizza to cool for a few minutes before slicing and serving. Enjoy your delicious Pizza With Honey and Chevre!

Feel free to enjoy this Baby Ruth Fudge, which is rich and creamy. This tasty treat is great for people of all ages because it has both chocolate and the classic Baby Ruth candy bars.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/2 cup chopped Baby Ruth candy bars.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal. In a medium-sized saucepan, combine the semisweet chocolate chips, sweetened condensed milk, and unsalted butter over low heat. Stir continuously until the mixture is smooth and well combined. Remove the saucepan from heat and stir in the vanilla extract. Fold in the chopped Baby Ruth candy bars into the fudge mixture. Pour the fudge mixture into the prepared baking pan and spread it evenly. Refrigerate the fudge for at least 2 hours or until it has set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into squares. Serve and enjoy your delicious Baby Ruth Fudge!

This gluten-free parfait has just the right amount of lemony freshness, nutty almond flavor, and creamy ricotta. A delicious treat for any event!

Ingredients: 1 cup almond flour. 1 cup ricotta cheese. 1/2 cup honey. 3 large eggs. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup sliced almonds, toasted. Whipped cream for layering.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, ricotta cheese, honey, eggs, lemon juice, lemon zest, vanilla extract, baking powder, and salt. Mix until well combined. Grease a cake pan and pour the batter into it. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before cutting it into small cubes. In serving glasses or jars, layer the cake cubes with toasted sliced almonds and whipped cream. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Chill in the refrigerator for at least 1 hour before serving. Garnish with additional lemon zest or sliced almonds if desired. Enjoy the delightful gluten-free Lemon Almond Ricotta Cake Parfait!

With Cobb Salad Wraps, you can enjoy all the flavors of a traditional Cobb salad in a quick and easy way. It's great for a quick and filling lunch or dinner.

Ingredients: 4 large tortillas. 2 cups cooked chicken breast, diced. 1 cup cherry tomatoes, halved. 1 cup diced cucumber. 1 cup crumbled blue cheese. 1 cup cooked bacon, crumbled. 2 cups lettuce, chopped. 1/4 cup ranch dressing. 1/4 cup red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: To make the dressing, mix ranch dressing, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Place the tortillas on the table and put an equal amount of chopped lettuce in the middle of each one. Next, put equal amounts of diced chicken, cherry tomatoes, cucumber, crumbled blue cheese, and bacon on each tortilla's lettuce. Pour the ready-made dressing over the tortilla's ingredients. You can make a wrap by folding the tortillas' sides in and then rolling them up tight. Cut each wrap in half across the middle to make it easier to serve. Serve your tasty Cobb Salad Wraps right away and enjoy them!

Enjoy the smooth, creamy vegan peanut butter ice cream with homemade caramel sauce and a tasty raw vanilla cake crumble on top. This rich sundae is a great treat for any event because it has both unhealthy and delicious ingredients.

Ingredients: 1 cup creamy peanut butter. 1 cup coconut milk. 1/2 cup maple syrup. 1/4 cup coconut oil. 1 tsp vanilla extract. Pinch of salt. 1 cup pitted dates. 1/4 cup almond milk. 1/4 cup raw peanuts. 1/4 cup coconut sugar. 1/4 cup water. 1 cup raw cashews. 1/4 cup coconut cream. 1/4 cup lemon juice. 1/4 cup coconut oil. 1/4 cup maple syrup. 1 tsp vanilla extract. Pinch of salt. 2 cups raw cashews. 1 cup rolled oats. 1/2 cup maple syrup. 1/4 cup coconut oil. 2 tsp vanilla extract. Pinch of salt.

Instructions: Put peanut butter, coconut milk, maple syrup, coconut oil, vanilla extract, and a pinch of salt in a blender. Blend until smooth. Mix until it's smooth. Put it in an ice cream maker and churn it according to the directions on the box. Put it in a container and freeze it until it gets hard. Put pitted dates, almond milk, raw peanuts, coconut sugar, and water in a saucepan. Stir the mixture every so often while cooking over medium heat until it gets thick like caramel. Take it off the heat and let it cool down. Put coconut cream, lemon juice, maple syrup, vanilla extract, and a pinch of salt in a food processor. Set it on high speed. Mix until it's creamy and smooth. Put it in a container and freeze it until it gets hard. Pinch of salt, maple syrup, rolled oats, and raw cashews should all be pulsed together in a food processor until the mixture is crumbly. Add scoops of peanut butter ice cream, dollops of caramel sauce, and crumbles of raw vanilla cake to the sundaes to make them. Enjoy right away.

These gluten-free almond paste slices are a delightful treat that's perfect for satisfying your sweet tooth. The almond paste provides a rich and nutty flavor, while the powdered sugar adds a touch of sweetness.

Ingredients: 1 cup almond paste. 2 tablespoons powdered sugar.

Instructions: On a clean surface, roll the almond paste into a rectangle that is 1/4 inch thick. Spread the powdered sugar out over the almond paste in a thin layer. Use your hands or a rolling pin to gently press the powdered sugar into the almond paste. Cut the almond paste into slices or any other shape you want with a sharp knife. Set the slices of almond paste out on a platter to serve. You can add more powdered sugar on top if you want to. Have fun with your gluten-free almond paste slices!

An easy and delicious party recipe that combines the crispy goodness of tater tots with the savory flavors of taco meat and various toppings. Perfect for a gathering or a fun snack!

Ingredients: 1 lb tater tots. 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced red onions. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup sliced black olives. 1/4 cup pickled jalapenos. Cooking spray. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the tater tots on a baking sheet in a single layer. Bake for 20 to 25 minutes, or until they are crispy and golden brown. In a skillet, cook the ground beef over medium-low heat until it's no longer pink. Use a spatula to break it up as it cooks. Remove any extra fat from the beef, then add the taco seasoning packet and the amount of water that it says to use. Let it cook on low heat for a few minutes, until it thickens and is well mixed. Take the tater tots out of the oven when they're done and top them with shredded cheddar cheese. Put them back in the oven and melt and bubble the cheese for another two to three minutes. To put together the tacos, put some taco meat on top of each tater tot. Then add diced tomatoes, red onions, fresh cilantro, and any other toppings you like, like sour cream, guacamole, black olives, and pickled jalapenos. Add pepper and salt to taste. You can eat your Taco Tater Tots Two Ways right away.

Fresh greens, sweet apples, tart cranberries, crunchy pecans, creamy feta cheese, and tangy red onion make up this Autumn Chopped Salad. A tasty balsamic vinaigrette dressing brings it all together. This salad is perfect for fall!

Ingredients: 2 cups mixed greens. 1/2 cup diced apples. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup crumbled feta cheese. 1/4 cup diced red onion. 1/4 cup balsamic vinaigrette dressing.

Instructions: To begin, wash and dry the mixed greens. Mix the mixed greens, dried cranberries, chopped pecans, crumbled feta cheese, and diced red onion in a large salad bowl. Add the balsamic vinaigrette dressing to the salad and mix it all together. To make sure the dressing and ingredients are spread out evenly, toss the salad well. Serve right away as a tasty fall chopped salad.