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Spice up your burger game with these Chipotle Jalapeno Burgers! They're loaded with flavor from jalapenos, chipotle peppers, and melted pepper jack cheese.

Ingredients: 1 lb ground beef. 2-3 jalapeno peppers, finely chopped. 1/4 cup chopped red onion. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices of pepper jack cheese. Lettuce, tomato, and mayonnaise for topping.

Instructions: Ground beef, chopped jalapeno peppers, red onion, minced garlic, minced chipotle pepper, salt, and black pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Set your grill or griddle on the stove to 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. Cover each burger patty with a slice of pepper jack cheese and cook for one more minute. This will melt the cheese. You can grill or toast the burger buns until they are just barely browned. Put lettuce and tomato on the bottom bun of your Chipotle Jalapeno Burgers, then add a cooked patty with melted cheese on top. Put some mayonnaise on top, and then put the other half of the bun on top of that. If you serve it hot, enjoy your hot Chipotle Jalapeno Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Apex Farmers Market

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This crisp and refreshing salad has the sweetness of apples, the bitterness of chicory, and the anise-like taste of fennel. Toasted walnuts give it a nice crunch, and Grana Padano cheese gives it a savory depth. The tangy dressing is a great way to tie everything together.

Ingredients: 2 apples, thinly sliced. 2 heads of chicory, separated into leaves. 1 fennel bulb, thinly sliced. 1/2 cup walnuts, toasted and chopped. 1/2 cup Grana Padano cheese, shaved. 2 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Sliced apples, chicory leaves, fennel slices, and toasted walnuts should all be put in a large salad bowl together. Take a small bowl and mix the honey, lemon juice, and extra-virgin olive oil with a whisk. Pour the dressing over the salad and gently toss everything together. Add salt and pepper to the salad as needed. Shred some Grana Padano cheese and put it on top of the salad. Apple Chicory Salad with Fennel, Walnuts, and Grana is ready to eat right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

carmen beissner

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For lovers of peanut butter and chocolate, these No Bake Cookies are the perfect treat. They're quick and simple to prepare, so you can indulge your sweet tooth without having to bake them. Oats are combined with chocolate and creamy peanut butter to create a delightfully chewy texture that is difficult to resist.

Ingredients: 2 cups granulated sugar. 1/2 cup unsalted butter. 1/2 cup whole milk. 1/4 cup unsweetened cocoa powder. 1/2 cup creamy peanut butter. 3 cups old-fashioned oats. 1 tsp vanilla extract. 1/2 cup shredded coconut optional. 1/2 cup chopped nuts optional.

Instructions: Add the sugar, butter, milk, and cocoa powder to a large saucepan. Over medium heat, bring the mixture to a boil while stirring continuously. When it comes to a rolling boil, leave it alone for precisely one minute. As soon as you take the saucepan off of the burner, add the peanut butter and stir until smooth. Blend in the vanilla extract. After adding the oats, stir until the mixture is well blended. For added taste and texture, feel free to add chopped nuts and shredded coconut. Spoon mixture onto baking sheets lined with wax paper. Give the cookies twenty to thirty minutes to cool and set at room temperature. Your BEST EVER No Bake Cookies are now ready to be enjoyed, having cooled and hardened.

Prep Time: 10 minutes

Cook Time: 1 minutes

emily rees

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These Oreo Funfetti Cupcakes are a delightful combination of classic vanilla cupcakes, crushed Oreo cookies, and colorful sprinkles. They are perfect for any celebration or as a sweet treat anytime.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1/2 cup crushed Oreo cookies. 1/4 cup rainbow sprinkles. 12 whole Oreo cookies for decoration.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the crushed Oreo cookies and rainbow sprinkles. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Place a whole Oreo cookie on top of each cupcake batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can decorate the cupcakes with frosting of your choice or serve them as-is. Enjoy your delicious Oreo Funfetti Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

paulinas barber shop

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This Slow Cooker Broccoli Cheese Quiche Tart is a convenient and delicious way to enjoy a savory quiche without the need for an oven. The slow cooker ensures a perfectly cooked, creamy quiche filling packed with broccoli and cheesy goodness, all nestled in a flaky pie crust.

Ingredients: 1 cup broccoli florets, chopped. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 4 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 refrigerated pie crust.

Instructions: Grease the slow cooker insert. Line the insert with the refrigerated pie crust, trimming the excess. Spread broccoli florets, shredded cheddar cheese, and diced onion over the pie crust. In a mixing bowl, whisk together eggs, milk, salt, and black pepper. Pour the egg mixture over the broccoli, cheese, and onion. Cover and cook on low for 3-4 hours, or until the quiche is set and the crust is golden brown. Once done, carefully remove the quiche from the slow cooker and let it cool for a few minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

Mandol Pierre

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These Sweet Potato Doughnuts are a delicious twist on traditional doughnuts. The mashed sweet potatoes add a natural sweetness and a delightful texture to these fried treats. Perfect for a cozy breakfast or dessert!

Ingredients: 1 cup mashed sweet potatoes. 1/4 cup granulated sugar. 2 tablespoons melted butter. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. Oil for frying. Powdered sugar for dusting.

Instructions: Mashed sweet potatoes, sugar, melted butter, egg, and vanilla extract should all be combined in a mixing bowl. Blend until thoroughly blended. Mix the flour, baking powder, ground cinnamon, and salt in a different bowl. Mixing until a dough forms, gradually add the dry ingredients to the sweet potato mixture. On a surface dusted with flour, roll out the dough to a thickness of about 1/2 inch. To cut out doughnut shapes, use a doughnut cutter or a glass and a smaller cutter. Preheat the oil in a large, deep saucepan or deep fryer to 350 degrees Fahrenheit 175 degrees Celsius. A few at a time, carefully drop the doughnuts into the heated oil and cook for two to three minutes on each side, or until golden brown. Using a slotted spoon, remove the doughnuts and set them on paper towels to absorb any remaining oil. After the doughnuts have cooled down a bit, sprinkle them with powdered sugar. Enjoy your freshly made sweet potato doughnuts after serving!

Prep Time: 20 minutes

Cook Time: 15 minutes

Lara Smith

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This Coconut Pecan Granola is a delicious paleo-friendly snack or breakfast option. It's crunchy, nutty, and lightly sweetened with honey or maple syrup.

Ingredients: 2 cups unsweetened shredded coconut. 1 cup pecans, chopped. 1/4 cup coconut oil, melted. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Set the oven to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Combine chopped pecans and shredded coconut in a big bowl. Melted coconut oil, honey or maple syrup, vanilla extract, and a small pinch of salt should all be combined in a different bowl. Stirring to ensure that the coconut and pecans are coated equally, pour the wet ingredients over them. Evenly spread out the mixture onto the baking sheet that has been prepared. Bake for 20 to 25 minutes, stirring occasionally, or until fragrant and golden brown. Break the granola into clusters after letting it cool completely on the baking sheet. For up to two weeks, keep at room temperature in an airtight container.

Prep Time: 10 minutes

Cook Time: 25 minutes

AIDT

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These Salted Caramel Heath Bar Stuffed Brownies are so rich and delicious. They have layers of rich brownie batter, gooey salted caramel, and crunchy Heath bar pieces. Just what you need to satisfy your sweet tooth!

Ingredients: 1 box brownie mix. 2 eggs. 1/4 cup water. 1/2 cup vegetable oil. 1 cup salted caramel sauce. 4 Heath bars, chopped.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions, using eggs, water, and vegetable oil. Pour half of the brownie batter into a greased 9x13 inch baking pan. Drizzle salted caramel sauce over the batter, then sprinkle chopped Heath bars on top. Cover with the remaining brownie batter. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool before cutting into squares and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

P?átelé - Irena Sarplaninac

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Enjoy the sour and tasty twist of Margarita Chicken BBQ, which is great for summer parties or whenever you want a spicy grilled dish.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup tequila. 1/4 cup triple sec. 1/4 cup fresh lime juice. 3 cloves garlic, minced. 1 tablespoon agave nectar. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons fresh cilantro, chopped. Lime wedges for serving.

Instructions: In a bowl, mix tequila, triple sec, lime juice, minced garlic, agave nectar, cumin, chili powder, salt, and black pepper to create the marinade. Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results. Preheat your BBQ grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-8 minutes per side or until fully cooked and grill marks appear. Sprinkle chopped cilantro over the grilled chicken during the last minute of cooking. Serve the Margarita Chicken with lime wedges for an extra burst of flavor.

Prep Time: 15 minutes

Cook Time: 16 minutes

newcastle book boyfriend author signing

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This Slow Cooker Golden Chicken is an effortless weeknight dinner that's bursting with flavor. The combination of honey, Dijon mustard, and Italian dressing mix creates a deliciously tangy and sweet sauce that perfectly coats tender chicken breasts. Simply set it and forget it until dinner time!

Ingredients: 4 boneless, skinless chicken breasts. 1 packet dry Italian dressing mix. 1/2 cup chicken broth. 1/4 cup honey. 1/4 cup Dijon mustard. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Honey, Dijon mustard, olive oil, garlic powder, and Italian dressing mix should all be mixed together in a bowl. Add salt and pepper to the chicken breasts. Put chicken breasts in the crock pot. Cover the chicken with the sauce mix. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove from the heat and use two forks to shred the chicken. Then, mix it with the sauce in the slow cooker. Warm it up and serve it with rice or your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 240 minutes

Shoot the Red

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Campfire Southwest Scrambled Eggs are a delicious and hearty breakfast option for your outdoor adventures. Packed with the flavors of the Southwest, this recipe combines eggs, sautéed vegetables, and melted cheddar cheese for a satisfying morning meal by the campfire.

Ingredients: 6 large eggs. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 teaspoon chili powder. 1/4 teaspoon cumin powder. 1/4 teaspoon paprika.

Instructions: Heat a cast-iron skillet over your campfire or camp stove. Add the olive oil and let it heat up for a minute. Add the diced onion and bell pepper to the skillet and saut until they become tender, about 2-3 minutes. Stir in the diced tomatoes and cook for another 1-2 minutes until they soften. In a bowl, beat the eggs and season them with salt, pepper, chili powder, cumin powder, and paprika. Pour the seasoned eggs into the skillet with the sauted vegetables and cook, stirring occasionally, until the eggs are mostly set but still slightly runny. Sprinkle the shredded cheddar cheese over the eggs and continue to cook, stirring, until the cheese melts and the eggs are fully cooked to your liking. Remove the skillet from the campfire and serve the Southwest scrambled eggs hot. Garnish with additional cheese, if desired, and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

International Conference on Business and Engineering Research

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This Instant Pot Eggplant Caponata is hearty and full of flavor. It has the richness of eggplant and the tanginess of tomatoes, capers, and olives. It goes well with crusty bread or as a side dish.

Ingredients: 1 large eggplant, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/4 cup tomato paste. 1/4 cup red wine vinegar. 2 tablespoons capers. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons pine nuts. 2 tablespoons fresh basil, chopped. 2 tablespoons fresh parsley, chopped. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Turn on the Instant Pot and select the 'Saut' function. Add olive oil, onion, and garlic. Saut until onions are soft. Add diced eggplant and cook until it starts to brown. Stir in tomato paste, diced tomatoes, red wine vinegar, capers, olives, and pine nuts. Season with salt and pepper. Stir well. Cancel the 'Saut' function and secure the Instant Pot lid. Set the vent to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 5 minutes on high pressure. Once the cooking is complete, perform a quick pressure release. Open the lid and stir in fresh basil and parsley. Let the caponata cool slightly before serving. Serve over crusty bread or as a side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

grimes teacher librarian

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A tasty and low-carb version of regular meatloaf, this turkey meatloaf is full of savory flavors from the feta cheese and sun-dried tomatoes. It's a great meal for anyone on a low-carb diet.

Ingredients: 1 lb ground turkey. 1/4 cup almond flour. 1/4 cup finely chopped onion. 1/4 cup chopped sun-dried tomatoes packed in oil, drained. 1/4 cup crumbled feta cheese. 1 large egg. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon Worcestershire sauce. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, combine all the ingredients until well mixed. Form the mixture into a loaf shape on the prepared baking sheet. Bake for 40-45 minutes, or until the internal temperature reaches 165F 74C and the top is browned. Let the meatloaf rest for 5-10 minutes before slicing. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

Boywood Farm

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Creole Crab Burgers are a tasty take on the regular burger. They are made with soft lump crabmeat mixed with Creole spices and served with a tangy remoulade sauce. People who like seafood will love these burgers. They make a great meal.

Ingredients: 1 lb lump crabmeat. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 1/4 cup diced bell pepper. 1/4 cup diced onion. 2 cloves garlic, minced. 1 egg. 1 tsp Creole seasoning. 1/2 tsp Worcestershire sauce. 1/4 tsp hot sauce. Salt and pepper to taste. 4 burger buns. Lettuce and tomato slices for garnish. Remoulade sauce for topping.

Instructions: Put the crab meat, breadcrumbs, mayonnaise, diced onion and bell pepper, minced garlic, egg, Creole seasoning, Worcestershire sauce, hot sauce, salt, and pepper in a large bowl. Combine the parts until they are well mixed. Make 4 crab patties of the same size out of the mixture. Set a grill or skillet over medium-high heat and lightly oil it so that food doesn't stick. The crab patties should be cooked on a grill or stove for four to five minutes on each side, or until they are hot all the way through and have a golden brown crust. You can grill or toast the burger buns until they are just barely browned. To make the crab burgers, put tomato slices and lettuce on the bottom bun, then add the crab patty and remoulade sauce on top. Put the top bun on top of the burger and serve it hot. Have fun with your tasty Creole Crab Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Grampian Youth Orchestra

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Pulled Lamb Birria Tacos are a flavorful and tender twist on traditional birria tacos. The slow-cooked pulled lamb is infused with rich spices and chilies, making these tacos a savory delight. Perfect for any occasion!

Ingredients: 2 lbs boneless lamb shoulder. 1 onion, chopped. 4 cloves garlic, minced. 2 dried guajillo chilies, stemmed and seeded. 2 dried ancho chilies, stemmed and seeded. 2 cups beef or lamb broth. 1 tsp cumin powder. 1 tsp dried oregano. Salt and pepper to taste. Corn tortillas. Chopped fresh cilantro. Chopped white onion. Lime wedges.

Instructions: Put some oil in a large pot and set it over medium-high heat. Sear the lamb shoulder on all sides until it is brown. Take the lamb out and put it somewhere else. Put chopped onion and minced garlic in the same pot. Saut until softened and smelling good. Put the dried guajillo and ancho chilies in the pot and saut them for a short time until they start to smell good. Put the lamb back in the pot and add salt, pepper, cumin powder, dried oregano, and beef or lamb broth. Once it starts to boil, lower the heat, cover, and let it cook for three to four hours, or until the lamb is soft and can be pulled apart easily. When the lamb is done, use forks to shred it and let it simmer for another 15 to 20 minutes so the flavors can soak in. Warm the corn tortillas in a dry skillet or on a griddle before putting the tacos together. Place a lot of pulled lamb on top of each tortilla. Add chopped white onion and cilantro on top. Put lime wedges on the side so that you can squeeze them over the tacos. Have fun with your tasty Pulled Lamb Birria Tacos!

Prep Time: 20 minutes

Cook Time: 240 minutes

paulinas barber shop

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Indulge in the delightful harmony of sweet and salty with our Salted Chocolate Chip Cookies. These treats are a balance of rich chocolate chips and the subtle crunch of sea salt, creating a cookie that's irresistibly delicious.

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. 2 cups semisweet chocolate chips. 1/2 cup chopped nuts optional. Sea salt, for sprinkling.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the softened butter, white sugar, and brown sugar in a large bowl and mix them together until they are smooth and well mixed. 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. If you want to use them, add the chopped nuts and chocolate chips in last. Drop rounded tablespoons of cookie dough onto baking sheets that have not been greased. Make sure there is enough space between each cookie. Add a little sea salt to each cookie. Put it in an oven that is already hot and bake it for 9 to 11 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Enjoy these tasty salted chocolate chip cookies, which are the perfect mix of sweet and salty.

Prep Time: 15 minutes

Cook Time: 10 minutes

park avenue presbyterian church

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Chef April Bloomfield's recipe for the perfect burger is a classic and delicious option for burger lovers. The juicy and flavorful beef patty is complemented by the creamy melted cheddar cheese and a medley of fresh toppings. It's a crowd-pleaser that will satisfy your burger cravings!

Ingredients: 1 lb ground beef 80% lean, 20% fat. Salt and freshly ground black pepper, to taste. 4 hamburger buns. 4 slices of cheddar cheese. 4 leaves of iceberg lettuce. 4 slices of tomato. 1/2 red onion, thinly sliced. 4 slices of pickles. Ketchup and mayonnaise, for serving.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty generously with salt and pepper on both sides. Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer your burgers more well-done. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and allow it to melt. While the burgers are cooking, lightly toast the hamburger buns on the grill or in a toaster until they are slightly crispy. To assemble the burgers, start with the bottom half of the bun. Place a leaf of iceberg lettuce, a slice of tomato, a cooked burger patty with melted cheese, a few slices of red onion, and a pickle slice on top of the bun. Spread ketchup and mayonnaise on the top half of the bun, then place it on top of the assembled burger. Serve the perfect burger immediately with your favorite side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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