aaronpittman

[aaronpittman]

Cake mix cookies make for a quick and easy base for these delicious ice cream sandwiches. Customize with your favorite cake mix flavor and ice cream for a fun and tasty treat!

Ingredients: 1 box cake mix any flavor. 2 eggs. 1/3 cup vegetable oil. 1/2 gallon ice cream any flavor.

Instructions: Preheat oven to 350F 175C. In a bowl, mix together cake mix, eggs, and vegetable oil until well combined. Drop tablespoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 8-10 minutes or until edges are golden brown. Allow cookies to cool completely. Once cookies are cooled, scoop ice cream onto the bottom side of one cookie. Top with another cookie, bottom side down, to form a sandwich. Repeat with remaining cookies and ice cream. Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours before serving.

Maya W

[aaronpittman]

Using lean ground venison and a mixture of flavorful herbs and spices, this Paleo venison sausage recipe puts a tasty spin on classic sausages. It's an excellent option for anyone looking for a tasty, high-protein supper or for those on the Paleo diet.

Ingredients: 1 lb ground venison. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. 1/4 tsp dried thyme. 1/4 tsp dried rosemary. 1/4 tsp dried sage. 1/4 tsp dried oregano. 1/4 tsp red pepper flakes optional.

Instructions: Mix together all the ingredients in a mixing bowl. Stir well until the spices are mixed into the venison all over. Shape the spiced venison into sausages that are approximately 4 inches long and 1 inch wide. In a skillet, preheat to medium. When the venison sausages are thoroughly cooked, add them to the skillet and cook for 5 to 7 minutes on each side. Before serving, take them out of the skillet after they are done and allow them to rest for a few minutes. Savor your Venison Sausage that is Paleo!

Johnny

[aaronpittman]

This hearty and flavorful roasted butternut squash soup is perfect for chilly fall days. The combination of roasted vegetables and spices creates a rich and comforting soup without the need for any meat or dairy.

Ingredients: 1 large butternut squash, peeled and diced. 2 carrots, chopped. 1 onion, diced. 4 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Put butternut squash, carrots, onion, garlic, cumin, paprika, salt, and pepper on a baking sheet. Toss them with the spices. Put the vegetables in the oven and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized. Add vegetable broth to the pot with the roasted vegetables and bring to a simmer. You can blend until smooth with an immersion blender or by adding small amounts at a time to a blender and blending until smooth. If you think it needs it, add more salt and pepper. Put it on the plate hot, with smoked paprika and a drizzle of olive oil on top.

Sofia Lambert

[aaronpittman]

As a dessert or side dish, this Sweet Couscous with Orange and Pine Nuts tastes great. It's the perfect balance of sweet and nutty thanks to the orange, toasted pine nuts, and honey. For a last-minute treat, it's perfect because it's quick and easy to make.

Ingredients: 1 cup couscous. 1 cup orange juice. Zest of 1 orange. 1/2 cup pine nuts. 1/4 cup dried cranberries. 1/4 cup honey. 1/4 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. A pinch of salt.

Instructions: In a saucepan, bring the orange juice to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes to absorb the liquid. Fluff the couscous with a fork and transfer it to a large bowl. In a small skillet, toast the pine nuts over medium heat until they turn golden brown, about 3-4 minutes. Remove from heat and set aside. Add the orange zest, dried cranberries, toasted pine nuts, honey, ground cinnamon, vanilla extract, and a pinch of salt to the bowl with couscous. Gently toss all the ingredients together until well combined. Serve the sweet couscous warm or at room temperature. Enjoy!

Isabella

[aaronpittman]

This Ricotta, Garlic, and Broccoli Rabe Flatbread is a tasty and hearty pizza night option. The salty broccoli rabe goes well with the creamy ricotta. Together, they make a flavorful dish that will please your taste buds.

Ingredients: 1 pizza dough store-bought or homemade. 1 cup ricotta cheese. 2 cloves garlic, minced. 1 bunch broccoli rabe, washed and trimmed. 2 tablespoons olive oil. Salt and pepper to taste. Red pepper flakes optional, for added heat. Grated Parmesan cheese optional, for topping.

Instructions: Start by heating the oven up to 450F 232C. On a floured surface, roll out the pizza dough to the thickness you want. Put it on a baking sheet or pizza stone that has been lined with parchment paper. Cover the pizza dough with ricotta cheese, making sure to leave a small border around the edges. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook for one minute, until the garlic smells good. Trim the broccoli rabe and add it to the pan. Saut for 3 to 4 minutes, until it starts to wilt. Add salt, pepper, and red pepper flakes if you like it hot. Take it off the heat. Spread the broccoli rabe that has been sauted evenly over the pizza dough that has been covered in ricotta. Preheat the oven to 400F. Bake for 12 to 15 minutes, or until the crust is golden and the toppings are done the way you like them. Take the flatbread out of the oven and give it a minute or two to cool down. Grated Parmesan cheese can be added if you want to. Enjoy your Ricotta, Garlic, and Broccoli Rabe Flatbread after you slice it and serve it!

Calvin Fuller

[aaronpittman]

This Vegan Lemon White Chocolate Puppy Chow recipe offers a delightful twist on the classic snack. The zesty lemon flavor combined with creamy white chocolate creates a refreshing and indulgent treat perfect for any occasion.

Ingredients: 6 cups rice cereal squares. 1 cup vegan white chocolate chips. 2 tablespoons coconut oil. Zest of 1 lemon. 2 tablespoons lemon juice. 1 cup powdered sugar.

Instructions: In a large mixing bowl, pour the rice cereal squares. In a microwave-safe bowl, melt the vegan white chocolate chips with coconut oil, stirring occasionally until smooth. Add lemon zest and lemon juice to the melted chocolate mixture, stir to combine. Pour the chocolate mixture over the rice cereal and gently stir until all the cereal is coated. Transfer the coated cereal to a large resealable plastic bag or a clean paper bag. Add powdered sugar to the bag, seal, and shake until the cereal is evenly coated with powdered sugar. Spread the coated cereal on a baking sheet to cool and set. Once cooled, store in an airtight container until ready to serve.

Henry

[aaronpittman]

A delicious cake that combines the coolness of the lamponi with the unique flavor of the liquirizia, giving you a surprising and delightful taste experience.

Ingredients: 300g di lamponi freschi. 100g di zucchero. 1 cucchiaio di amido di mais. 1 cucchiaio di estratto di liquirizia. 1 base per crostata. zucchero a velo per decorare.

Instructions: Warm the oven up to 180C. Mix the marshmallows with the sugar, the marshmallow mix, and the liquid ice in a bowl. It's time to turn the cake base into a cake teglia and the lamponi mix on top of that. Put them in the oven for about 25 to 30 minutes, or until the crust is golden and the filling is soft. Let it cool all the way down before decorating with whipped cream. Serve at room temperature and enjoy the delicious lampone and liquirizia tart!

Martin

[aaronpittman]

Savor the tart and sweet flavors of these homemade doughnuts with strawberry and rhubarb jelly. These delicious candies are ideal as dessert or for breakfast.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/4 tsp salt. 1/4 cup milk. 1/4 cup plain yogurt. 1 large egg. 1/2 tsp vanilla extract. Oil for frying. Strawberry rhubarb jelly store-bought or homemade. Powdered sugar for dusting.

Instructions: In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine milk, yogurt, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Heat oil in a deep pan or fryer to 350F 175C. Spoon dollops of doughnut batter into the hot oil using a cookie scoop or spoon. Fry until golden brown, turning once, about 2-3 minutes per side. Remove the doughnuts from the oil and drain on paper towels. Once cooled slightly, use a piping bag to inject strawberry rhubarb jelly into the center of each doughnut. Dust the doughnuts with powdered sugar and serve warm. Enjoy your homemade strawberry rhubarb jelly doughnuts!

Keaton Stein

[aaronpittman]

A refreshing and nutritious quinoa salad with black beans, corn, and a zesty lime-cumin dressing. Perfect for a light and healthy meal!

Ingredients: 1 cup quinoa. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons lime juice. 1 teaspoon ground cumin. Salt and pepper to taste. Optional: Avocado slices for garnish.

Instructions: Run cold water over the quinoa and drain it. Put the quinoa and water in a medium-sized saucepan. Heat it up until it starts to boil. Then lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff up the cooked quinoa, then let it cool to room temperature. Put the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro in a large bowl. Mix the lime juice, ground cumin, salt, and pepper with a whisk in a small bowl. Add the dressing to the salad and mix it all together by tossing it. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Add avocado slices as a garnish if you want. You can eat it cold as a main dish or a side dish. Have fun!

Danny Winters