whenyouwereherebefore

[whenyouwereherebefore]

This Mixed Berry Smoothie Bowl is a healthy and tasty way to start the day for two people. That's a great way to start the day on a healthy note. It's full of healthy things like berries, banana, yogurt, and honey. Add granola, fresh fruits, and chia seeds on top to make it taste and look better.

Ingredients: 1 cup frozen mixed berries. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 2 tablespoons honey. 1/4 cup granola. Fresh berries and sliced banana for topping. Chia seeds for garnish.

Instructions: Put the frozen mixed berries, a ripe banana, Greek yogurt, almond milk, and honey in a blender. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Put equal amounts of the smoothie mix into two bowls. Sprinkle chia seeds, fresh berries, and sliced banana on top of each bowl. Serve your Mixed Berry Smoothie Bowl right away and enjoy it!

Miranda Nelson

[whenyouwereherebefore]

There is something delicious about these Caramel Apple Cupcakes. They are moist and fluffy, and the flavors of sweet caramel and sour apples go well together. Great for fall or any time you want a taste of fall!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 tsp vanilla extract. 1/2 cup sour cream. 1 1/2 cups diced apples peeled and cored. 1/2 cup caramel sauce store-bought or homemade.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture and beat until well combined. Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream, until the batter is smooth. Fold in the diced apples into the cupcake batter. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are cool, drizzle each one with caramel sauce. Serve and enjoy your delicious Caramel Apple Cupcakes!

Shirley Andrews

[whenyouwereherebefore]

This hearty beef stew is the best thing to eat when it's cold outside. Beef chunks, potatoes, carrots, and onions that are cooked slowly in a rich broth until the flavors blend perfectly. Food that will warm you up from the inside out is served with crusty bread.

Ingredients: 2 lbs beef chuck, cut into 1-inch cubes. 2 tablespoons olive oil. 4 carrots, peeled and sliced. 4 potatoes, peeled and cubed. 1 onion, diced. 4 cloves garlic, minced. 4 cups beef broth. 1 cup red wine optional. 2 tablespoons tomato paste. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons all-purpose flour. 2 tablespoons water. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside. In the same pot, add onions, carrots, and garlic. Cook until softened, about 5 minutes. Return beef to the pot. Add potatoes, beef broth, red wine if using, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender. In a small bowl, mix flour and water to make a slurry. Stir into the stew to thicken. Simmer for an additional 10 minutes. Remove bay leaves before serving. Garnish with chopped parsley and serve hot.

Laurel C

[whenyouwereherebefore]

Enjoy the perfect combination of sweet and savory with this Peach Glazed Chicken recipe. The peach glaze adds a delightful fruity flavor to grilled chicken, making it a mouthwatering dish for your next barbecue.

Ingredients: 4 boneless, skinless chicken breasts. 2 peaches, peeled and diced. 1/4 cup soy sauce. 2 tablespoons honey. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Season chicken breasts with salt and pepper. In a blender, combine diced peaches, soy sauce, honey, Dijon mustard, garlic, and ginger. Blend until smooth. Place chicken breasts in a zip-top bag and pour half of the peach glaze over them. Marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for 6-8 minutes per side or until fully cooked, basting with the remaining peach glaze during the last few minutes of cooking. Once cooked, transfer chicken to a serving platter, garnish with chopped cilantro, and serve with extra peach glaze on the side.

Elise Dixon

[whenyouwereherebefore]

These mini pumpkin muffins have all the flavors of a classic pumpkin doughnut but in muffin form. They're moist, spiced, and coated in a sugary cinnamon topping.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup canned pumpkin puree. 1/4 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a mini muffin tin. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Spoon the batter into the greased mini muffin tin, filling each cavity about 2/3 full. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into a muffin comes out clean. While the muffins are still warm, roll them in a mixture of 1/4 cup melted butter and 1/2 cup granulated sugar to coat. Let the coated muffins cool on a wire rack. Enjoy your Mini Pumpkin Doughnut Muffins!

Annie Lowery

[whenyouwereherebefore]

This Easy Keto Shrimp Scampi is a flavorful and satisfying dish that's perfect for a quick weeknight dinner. With succulent shrimp cooked in a garlic-infused sauce, it's low-carb, keto-friendly, and sure to please the whole family!

Ingredients: 1 lb shrimp, peeled and deveined. 3 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup chicken broth. 1/4 cup dry white wine. 2 tbsp lemon juice. 1/4 tsp red pepper flakes. Salt and pepper to taste. 2 tbsp chopped parsley. Zest of 1 lemon.

Instructions: Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set it aside. Use chicken broth, white wine, and lemon juice to clean out the pan. Let it cook for two to three minutes. Add salt, pepper, and red pepper flakes to taste. Put the shrimp back in the pan and toss them around to coat them in the sauce. Take it off the heat and add the lemon zest and chopped parsley. Enjoy while hot!

Keith Soto

[whenyouwereherebefore]

This Thai-inspired pork stew is rich, flavorful, and keto-friendly. The combination of coconut milk, Thai 5-spice powder, and aromatic seasonings creates a deliciously satisfying dish.

Ingredients: 1 lb pork shoulder, diced. 2 tbsp coconut oil. 1 onion, sliced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 can 14 oz coconut milk. 2 tbsp Thai 5-spice powder. 2 tbsp fish sauce. 1 tbsp soy sauce or tamari. 1 tbsp erythritol or preferred keto-friendly sweetener. Salt and pepper to taste. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Set coconut oil on medium heat in a large pot or Dutch oven. Add the pork shoulder dices and brown them all over. Take them out of the pot and set them aside. Put minced garlic and sliced onion in the same pot. Saut until the meat is soft. Slice the red bell pepper and keep cooking until the pepper is just barely soft. Put the pork back in the pot after it has been browned. Fish sauce, soy sauce, erythritol, coconut milk, and Thai five-spice powder should all be mixed in. Add pepper and salt to taste. Once the stew starts to simmer, lower the heat, cover, and let it cook for about an hour, stirring every now and then, until the pork is soft. Add fresh cilantro and lime wedges on top and serve hot.

Mallory J

[whenyouwereherebefore]

Enjoy the smooth, sweet flavor of homemade no-churn ice cream that has been mixed with dulce de leche and topped with juicy peaches and tasty cookie crumbles.

Ingredients: 1 can 14 ounces sweetened condensed milk. 1 cup dulce de leche. 2 cups heavy cream. 2 teaspoons vanilla extract. 2 ripe peaches, peeled and diced. 1 cup cookie crumbs your favorite kind.

Instructions: Add the sweetened condensed milk and dulce de leche to a large bowl and mix them together using a whisk. Mix the heavy cream and vanilla extract in a different bowl and beat them together until stiff peaks form. Mix the whipped cream into the condensed milk mixture slowly until it's all mixed in. Add the cookie crumbs and diced peaches to the mixture and gently fold them in to make sure they are spread out evenly. Put the mixture into a loaf pan or another container that can be frozen. It should be frozen for at least 6 hours or overnight until it is firm. You can cover it with plastic wrap or a lid. Once the ice cream is frozen, put it in bowls or cones and serve it with extra cookie crumbs and peach slices on top if you like.

Scarlett