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These apple dumplings are a delightful dessert that combines the sweet and tart flavors of Granny Smith apples with a warm, flaky crust and a hint of cinnamon and nutmeg. Perfect for a cozy evening treat!

Ingredients: 4 large Granny Smith apples. 1 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 cup unsalted butter. 1 package refrigerated pie crusts 2 crusts. 1/2 cup water. 1/2 teaspoon vanilla extract.

Instructions: Preheat your oven to 375F 190C. Peel, core, and slice each apple into 8 slices. In a mixing bowl, combine sugar, cinnamon, and nutmeg. Roll out the pie crusts and cut each into quarters, making 8 pieces in total. Place an apple slice on each piece of pie crust. Sprinkle the sugar and spice mixture over the apple slices. Dot each apple with a small piece of butter. Fold the pie crust over the apple slice, sealing it and forming a dumpling. Place the dumplings in a baking dish with the seam side down. In a small saucepan, heat the water and vanilla extract until warm. Pour the warm liquid over the dumplings in the baking dish. Bake in the preheated oven for about 35-40 minutes or until the dumplings are golden brown and the apples are tender. Serve warm and optionally, drizzle with caramel sauce or a scoop of vanilla ice cream. Enjoy your delicious apple dumplings!

Prep Time: 20 minutes

Cook Time: 40 minutes

Mishela Gutierrez

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For breakfast in the fall, these gluten-free pumpkin spice pancakes are a great choice. Not only do they taste great, but they are also full of ingredients that balance hormones and get your day off to a good start.

Ingredients: 1 cup gluten-free oat flour. 1/2 cup canned pumpkin puree. 2 eggs. 1/2 cup almond milk. 2 tbsp maple syrup. 1 tsp pumpkin spice blend. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 tsp vanilla extract. Coconut oil for cooking.

Instructions: In a mixing bowl, combine oat flour, pumpkin puree, eggs, almond milk, and maple syrup. Add pumpkin spice blend, baking powder, salt, and vanilla extract. Mix until smooth. Heat a skillet or griddle over medium heat and grease with coconut oil. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve with your favorite toppings such as fresh berries, chopped nuts, and a drizzle of maple syrup. Enjoy your gluten-free pumpkin spice pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Pinecrest Parent Council

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This homemade vegan cream cheese is smooth and creamy, and it's great for spreading on your favorite breads or crackers. This alternative to dairy-free milk is easy to make and will become a regular in your kitchen.

Ingredients: 2 cups raw cashews, soaked overnight. 1/4 cup lemon juice. 1/4 cup apple cider vinegar. 2 tablespoons nutritional yeast. 1 teaspoon salt. 1/4 cup water, plus more if needed.

Instructions: Drain and rinse the soaked cashews. In a food processor, combine the cashews, lemon juice, apple cider vinegar, nutritional yeast, salt, and water. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add more water, 1 tablespoon at a time. Transfer the mixture to a clean cheesecloth or nut milk bag, and place it over a bowl. Wrap the cheesecloth or bag tightly around the mixture, squeezing out any excess liquid. Transfer the cream cheese to a container and refrigerate for at least 4 hours, or until firm. Once chilled and firm, use as desired. Enjoy on bagels, toast, or as a dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

Aharon Bensimon

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Enjoy the cool taste of summer with this Berry Bliss Smoothie Bowl. Full of fiber, antioxidants, and other healthy plant-based foods, it's a great way to start the day or fuel up after a workout.

Ingredients: 1 cup frozen mixed berries. 1 ripe banana. 1/2 cup almond milk. 2 tbsp chia seeds. Toppings: sliced strawberries, blueberries, granola, shredded coconut, chia seeds.

Instructions: In a blender, combine the frozen mixed berries, ripe banana, almond milk, and chia seeds. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. Pour the smoothie into a bowl. Top with sliced strawberries, blueberries, granola, shredded coconut, and chia seeds. Enjoy immediately!

Prep Time: 5 minutes

Cook Time: 0 minutes

Salon Abby

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Indulge in the rich flavors of chicken tikka masala without the guilt! This creamy and aromatic dish is made keto-friendly by using coconut milk and spices, creating a satisfying meal that's perfect for any occasion.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup full-fat coconut milk. 1/2 cup tomato puree. 2 tablespoons ghee or coconut oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon garam masala. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: Set ghee or coconut oil on medium heat in a pan. To make the onions soft, add them and cook. Add the ginger and garlic and cook for one more minute, until the food smells good. Put the chicken pieces in the pan and cook them until all sides are browned. Put the chicken mixture in a crock pot. Put tomato puree, coconut milk, garam masala, turmeric, cumin, paprika, cayenne pepper, salt, and pepper in a bowl and mix them all together. Add the sauce mix to the chicken in the crock pot and mix it all together. Cook on low for 4 to 6 hours or high for 2 to 3 hours, until the chicken is soft and cooked all the way through. Serve hot with fresh cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

Virtasalmen Kalastusalue

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Indulge in the rich and creamy goodness of this No Bake Frozen Chocolate Raspberry Pie. The combination of chocolate and fresh raspberries is a match made in dessert heaven. It's a perfect treat for any occasion and a breeze to make!

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/3 cup unsalted butter, melted. 2 cups semi-sweet chocolate chips. 1/2 cup heavy cream. 1 teaspoon vanilla extract. 2 cups fresh raspberries. 1/4 cup granulated sugar. 1 1/2 cups whipped cream or whipped topping. Additional raspberries and chocolate shavings for garnish optional.

Instructions: Melted butter and chocolate cookie crumbs should be combined in a mixing bowl. To make the crust, press this mixture firmly into the bottom of a 9-inch pie pan. The semi-sweet chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. After adding the heavy cream, thoroughly mix in the vanilla extract. Evenly spread the chocolate mixture over the pie pan's crust after pouring it on. For about thirty minutes, place the pie pan in the freezer to set. Mash the raspberries slightly in a different bowl, then stir in the granulated sugar and stir until it dissolves. Allow it to macerate for a few minutes. Cover the frozen chocolate layer in the pie pan with the raspberry mixture. Spread whipped cream or whipped topping to the pie's edges and cover the top. Garnish with more chocolate shavings and raspberries, if preferred. Place the pie back in the freezer and leave it there until it solidifies, preferably for four hours. Allow pie to come to room temperature for a few minutes before serving, so that slicing will be simpler. Have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

Ancient Misteries

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Indulge in the perfect blend of rich chocolate and creamy peanut butter with this decadent ice cream. The hot fudge sauce adds an extra layer of flavor and indulgence, making it a delightful treat for any occasion.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 cup creamy peanut butter. 1/2 cup chocolate chips or chopped chocolate. 1 teaspoon vanilla extract.

Instructions: Mix heavy cream, milk, sugar, and cocoa powder in a saucepan over medium-low heat. For about 5 minutes, stir the mixture until the sugar and cocoa powder are completely mixed in and it's hot all the way through. Take it off the heat and mix in the chocolate chips, peanut butter, and vanilla extract until it's smooth and well mixed. Let it cool down until it's room temperature. Put the mixture into an ice cream maker and churn it for as long as the manufacturer says to, which is usually between 25 and 30 minutes. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm. If you want, you can drizzle more warm chocolate peanut butter hot fudge sauce on top of the ice cream before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

suisse bank

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This Mouthwatering Garden Salad is a perfect combination of fresh greens, juicy cherry tomatoes, crisp cucumber, and the delightful tang of feta cheese, all brought together with a zesty balsamic vinaigrette dressing. It's a light and refreshing salad that's always a winner at any meal.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Wash and rinse the mixed greens thoroughly. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle the balsamic vinaigrette dressing over the salad. Sprinkle the crumbled feta cheese on top. Season with salt and pepper to taste. Toss the salad gently to mix all the ingredients evenly. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Giannas limitless beauty

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This gluten-free beef tenderloin with garlic butter is a flavorful and elegant dish perfect for special occasions or a fancy dinner at home. The garlic butter adds richness and depth of flavor to the tender beef, making it melt-in-your-mouth delicious.

Ingredients: 1 beef tenderloin about 2 lbs. 4 cloves garlic, minced. 4 tablespoons unsalted butter, softened. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Turn on the oven and heat it up to 400F 200C. Minced garlic and softened butter should be mixed together well in a small bowl. On all sides, sprinkle the beef tenderloin with a lot of salt and pepper. A skillet that can go in the oven should have olive oil in it. For about two minutes on each side, sear the beef tenderloin until it turns brown. Cover the top of the tenderloin with the garlic butter mixture. Place the skillet in an oven that has already been heated and roast for 20 to 25 minutes, or until the internal temperature reaches the level of doneness you want 145F 63C for medium-rare, 160F 71C for medium. Take the skillet out of the oven and let the beef tenderloin rest for 5 to 10 minutes. Then cut it into slices. Cut the beef tenderloin into thick slices and serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

A2Z Ed Drums

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With spices like turmeric, cumin, and garam masala, these vegan pancakes taste great. They are made with red lentils and mashed potatoes. The outside is crunchy and the inside is soft. They taste great and are full of protein.

Ingredients: 1 cup red lentils, soaked for 2 hours. 2 cups water. 2 medium potatoes, boiled and mashed. 1 onion, finely chopped. 2 green chilies, finely chopped. 1/2 teaspoon turmeric powder. 1 teaspoon cumin seeds. 1 teaspoon garam masala. Salt, to taste. Oil, for cooking.

Instructions: In a blender, blend the soaked red lentils with water until smooth. Transfer the lentil batter to a bowl and add mashed potatoes, chopped onion, green chilies, turmeric powder, cumin seeds, garam masala, and salt. Mix well. Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it into a round shape. Cook for 2-3 minutes, or until the bottom is golden brown. Flip and cook the other side until golden brown and crispy. Repeat with the remaining batter, adding more oil to the pan as needed. Serve the pancakes hot with chutney or vegan yogurt.

Prep Time: 15 minutes

Cook Time: 20 minutes

MrStitchez

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These baked beans are a perfect combination of sweet and savory, with a rich and flavorful sauce. Ideal for barbecues, picnics, or a hearty side dish.

Ingredients: 4 cans 15 oz each of navy beans, drained and rinsed. 1 cup diced bacon. 1 cup diced onion. 1 cup ketchup. 1/2 cup molasses. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 teaspoon Worcestershire sauce. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder.

Instructions: Set the oven temperature to 175C 350F. Cook bacon in a big skillet until it's crispy. Leave about 1 tablespoon of fat in the skillet after removing excess fat. Add the chopped onion to the skillet and cook it until it becomes transparent. Combine the ketchup, molasses, apple cider vinegar, Dijon mustard, brown sugar, Worcestershire sauce, black pepper, garlic powder, and onion powder in a bowl. In a sizable baking dish, mix the cooked bacon, sauted onion, and drained navy beans. After adding the sauce mixture to the beans, stir to ensure even coating. Bake for one hour, or until the sauce has thickened and the beans are hot and bubbly, in a preheated oven. Before serving, take it out of the oven and allow it to cool for a few minutes. Savor your mouthwatering Best Baked Beans!

Prep Time: 15 minutes

Cook Time: 60 minutes

Leopard Techie

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This casserole is tasty and doesn't go against the keto diet. It has the flavors of buffalo chicken, cheese, and vegetables. This dish is great for a cozy night in or a get-together with friends.

Ingredients: 2 cups cooked shredded chicken. 1/2 cup buffalo sauce. 1 cup cauliflower rice. 1/2 cup diced celery. 1/2 cup diced onion. 1 cup shredded cheddar cheese. 1/4 cup ranch dressing. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Shred the chicken and add the buffalo sauce to a bowl. Mix well. Spread the cauliflower rice out evenly in the dish's base. On top of the cauliflower rice, put slices of celery and onion. Put the buffalo chicken mix on top of the vegetables in the casserole dish. Spread ranch dressing on top of the chicken. Add some chopped cheddar cheese on top. Add pepper and salt to taste. Put it in an oven that has already been heated for 25 to 30 minutes, or until the cheese melts and bubbles. Take it out of the oven when it's done and let it cool down a bit before serving. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

corner view café

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You can share these vegan Valentine cream wafers with your loved ones on Valentine's Day or any other special day. They are thin, buttery cookies that are filled with creamy goodness.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 cup cornstarch. 1 cup vegan butter, softened. 1 teaspoon vanilla extract. Vegan cream filling of choice e.g., coconut whipped cream, vegan cream cheese frosting. Powdered sugar, for dusting optional.

Instructions: Warm the oven up to 375F 190C and put parchment paper on baking sheets. Put flour, powdered sugar, and cornstarch in a bowl and mix them together using a whisk. To the dry ingredients, add vegan butter that has been softened and vanilla extract. Mix until you get a dough. Spread the dough out on a lightly floured surface until it's about 1/8 inch thick. Cut out hearts from the dough using cookie cutters and place the hearts on baking sheets that have been prepared. Bake for seven to nine minutes, or until the edges start to turn a light golden color. Let the wafers cool all the way down on the baking sheets. Spread vegan cream filling on the bottom of half of the wafers after they have cooled. Add the rest of the wafers on top to make a sandwich cookie. If you want, you can sprinkle powdered sugar on top before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

del recuerdo a la creación

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Indulge in these quick and delightful chocolate donuts with a fresh strawberry glaze. They are perfect for satisfying your sweet cravings in no time!

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1/2 cup fresh strawberries, mashed. 1 cup powdered sugar. 1-2 tbsp milk for glaze. Sprinkles or chocolate shavings for decoration optional.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the flour, baking powder, baking soda, granulated sugar, cocoa powder, and salt in a mixing bowl. Combine the egg, vegetable oil, buttermilk, and vanilla extract in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. About two thirds of the way up, fill each donut cavity in the pan with batter. A toothpick inserted into a donut should come out clean after baking for 10 to 12 minutes. The donuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. Mash the strawberries and stir in the powdered sugar to make the glaze. Gradually add milk until the glaze has the consistency you want. Re-position the cooled donuts on the wire rack to set after dipping them in the strawberry glaze and allowing any excess to fall off. While the glaze is still wet, optionally top the donuts with chocolate shavings or sprinkles. Before serving, let the glaze sit for a good fifteen to twenty minutes. Have fun!

Prep Time: 15 minutes

Cook Time: 10-12

My Big Handyman

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Enjoy the creamy and rich flavors of this vegan Cashew Cashew Ranch Salad. The cashew-based dressing is insanely rich, and it goes perfectly with the cool, crisp cucumbers and mixed greens. In a vegan-friendly salad, it's a delicious and guilt-free way to enjoy the taste of ranch.

Ingredients: 1 cup cashews, soaked and drained. 1 cucumber, peeled and diced. 1/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 1/4 cup lemon juice. 1/4 cup water. 1 tbsp apple cider vinegar. Salt and pepper to taste. 4 cups mixed salad greens.

Instructions: Soak and drain the cashews, then put them in a blender with the cucumber, dill, parsley, garlic that has been minced, water, apple cider vinegar, salt, and pepper. If you need to, add more water to get the right consistency as you blend until the mixture is smooth and creamy. Check the seasonings and make any necessary changes. Mix the salad greens together and add the creamy cashew dressing. Toss the salad greens in the dressing until they are well covered. Serve right away or put in the fridge until you're ready to eat. If you want, you can decorate with extra chopped dill and parsley.

Prep Time: 15 minutes

Cook Time: 0 minutes

Infinite – Artists and Clients

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A delicious burger featuring grilled chicken Andouille brats, roasted hatch chiles, and creamy avocado crema, all sandwiched between toasted burger buns. It's a flavorful and satisfying burger that combines smoky, spicy, and creamy elements in every bite.

Ingredients: 4 chicken Andouille brats. 4 burger buns. 2 hatch chiles, roasted, peeled, and sliced. 1 avocado, mashed. 1/4 cup sour cream. 1/4 cup mayonnaise. 1 clove garlic, minced. 1 teaspoon lime juice. Salt and pepper to taste. Lettuce leaves for garnish. Tomato slices for garnish. Red onion slices for garnish.

Instructions: Preheat your grill to medium-high heat. Grill the chicken Andouille brats until cooked through, about 8-10 minutes per side. While the brats are grilling, split the burger buns and lightly toast them on the grill. In a small bowl, combine mashed avocado, sour cream, mayonnaise, minced garlic, lime juice, salt, and pepper to make the avocado crema. Once the brats are done, remove them from the grill and let them rest for a minute. Spread a generous amount of avocado crema on the toasted bun halves. Place a lettuce leaf on the bottom half of each bun. Add a grilled chicken Andouille brat on top of the lettuce. Top the brat with roasted hatch chile slices, tomato slices, and red onion slices. Place the top bun half on the ingredients to complete the burger. Serve immediately and enjoy your Chicken Andouille Brats Burger with Hatch Chiles and Avocado Crema!

Prep Time: 15 minutes

Cook Time: 20 minutes

Lynsey Mobile Personal Trainer

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A gluten-free twist on the classic chicken shashlik recipe with a flavorful gravy that is perfect for those with gluten sensitivities.

Ingredients: 1 pound boneless chicken, cut into cubes. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons gluten-free soy sauce. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 1 cup gluten-free chicken broth. 2 tablespoons cornstarch. 2 tablespoons water. Fresh cilantro leaves for garnish.

Instructions: Fill a bowl with chicken, olive oil, paprika, cumin, minced garlic, salt, and pepper. Feel free to add any other spices you like. Mix well, then let it sit for 30 minutes. On skewers, put the chicken that has been marinated, diced red and green bell peppers, and onion. Warm up a grill or grill pan over medium-high heat. For about 15 to 20 minutes, turning the skewers of chicken every now and then, until the chicken is cooked all the way through and the vegetables are soft. Mix the gluten-free chicken broth and cornstarch together in a small saucepan. Mix the cornstarch in until it's gone. Once the mixture starts to boil, lower the heat and let it cook for two to three minutes, until the sauce gets thicker. Take the chicken skewers off the grill and drizzle them with the gluten-free gravy. Add fresh cilantro leaves on top and serve hot. Have fun with your tasty gluten-free Chicken Shashlik with Gravy!

Prep Time: 40 minutes

Cook Time: 20 minutes

Westman Parent