Braided Butter Cookies

Delightful and visually appealing, these braided butter cookies are a fun twist on traditional sugar cookies. The soft, buttery dough is easy to work with, allowing you to create colorful and artistic designs. Whether you're making them for a special occasion or just to satisfy your sweet cravings, these cookies are sure to impress!

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• Food coloring optional
• Sprinkles for decorating optional

Instructions:

In a large bowl, cream together the softened butter and granulated sugar until smooth

Beat in the vanilla extract and eggs, one at a time, until well incorporated

Gradually add the all-purpose flour and salt, mixing well after each addition, to form a soft dough

Divide the dough into equal portions and add food coloring to each portion if desired, kneading until the color is evenly distributed

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

Take a small piece of each colored dough and roll them into thin ropes of equal length

Place the ropes side by side and gently press them together at the top

Starting from the top, carefully braid the ropes together, keeping the colors in the same order

Once the ropes are braided, gently press the ends together and tuck them under the cookie

Place the braided cookies on the prepared baking sheet, leaving some space between each cookie

If desired, decorate the cookies with sprinkles

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Low Carb Iced Pumpkin Muffins

Indulge in the flavors of fall with these Low Carb Iced Pumpkin Muffins. They are keto-friendly, gluten-free, and perfect for those looking for a delicious low-carb treat. The icing adds a touch of sweetness to the moist and spiced muffins, making them a delightful snack or breakfast option.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• For the Icing:
• 1/4 cup powdered erythritol
• 1-2 tbsp almond milk
• 1/4 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and salt

Mix well

In another bowl, whisk together the pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms

Divide the batter evenly into the muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean

While the muffins are baking, prepare the icing by whisking together powdered erythritol, almond milk, and vanilla extract in a small bowl

Adjust the consistency by adding more almond milk if needed

Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely

Once the muffins are completely cool, drizzle the icing over the top of each muffin

Enjoy your Low Carb Iced Pumpkin Muffins! These keto-friendly and gluten-free treats are perfect for a guilt-free snack or breakfast

Pumpkin and Dulce de Leche Wafflewich

Celebrate Pumpkin Week with this delightful Pumpkin and Dulce de Leche Wafflewich. These waffles are infused with the flavors of pumpkin and spices, and the sweet Dulce de Leche filling adds a rich and caramelized touch. It's the perfect indulgence for a cozy fall breakfast.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• Dulce de Leche for filling
• Whipped cream optional
• Maple syrup optional

Instructions:

In a mixing bowl, combine the pumpkin puree, eggs, melted butter, and vanilla extract

In another bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt

Gradually add the dry ingredients to the wet ingredients and mix until well combined

Add milk to achieve desired batter consistency

Preheat your waffle iron and lightly grease it with non-stick cooking spray or oil

Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden and crisp

Once cooked, remove the waffles from the iron and let them cool slightly

Spread a generous amount of Dulce de Leche on one side of a waffle and top it with another waffle to create a waffle sandwich Wafflewich

You can also add a dollop of whipped cream and drizzle with maple syrup if desired

Serve immediately and enjoy your Pumpkin and Dulce de Leche Wafflewich!

Whiskey Grilled Baby Back Ribs

Scott Hibb's Amazing Whiskey Grilled Baby Back Ribs are a perfect combination of smoky, sweet, and savory flavors. The whiskey-infused marinade creates a caramelized crust on the ribs, making them irresistibly delicious.

Ingredients:

• 2 racks baby back ribs
• 1 cup whiskey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup olive oil

Instructions:

Take the membrane off of the back of the ribs

To make the marinade, put soy sauce, garlic, onion powder, smoked paprika, black pepper, and cayenne pepper in a bowl and mix them all together

Pour half of the marinade over the ribs in a large plastic bag that can be closed again and again

Put the bag in the fridge for at least four hours, or better yet, overnight

Warm the grill up to a medium-high level

Take the ribs out of the marinade and let the extra run off

Save the marinade to use as a basting sauce

Brush oil on the grill grates to keep food from sticking

Put the ribs on the grill and cook for about 20 minutes, turning them over and basting them with the marinade you saved

It will take another 30 to 40 minutes of cooking until the ribs are browned and fully cooked

Wait a few minutes before cutting the ribs

Serve hot, and if you want, top with more sauce

Paleo Coleslaw

This Paleo Coleslaw is a healthy and tasty side dish that is great for parties and picnics. Pure honey, no dairy or gluten, and no added sugar make this a great choice for people on a paleo diet. People will love the crisp cabbage, sweet carrots, and tangy, creamy dressing that go with it.

Ingredients:

• 1 medium head of cabbage, thinly sliced
• 2 carrots, grated
• 1/2 cup paleo mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon raw honey
• 1 teaspoon celery seed
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions:

In a large mixing bowl, combine the thinly sliced cabbage and grated carrots

In a separate bowl, whisk together the paleo mayonnaise, apple cider vinegar, raw honey, celery seed, sea salt, and black pepper until well combined

Pour the dressing over the cabbage and carrots mixture and toss until everything is evenly coated

Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld

Before serving, sprinkle chopped fresh parsley on top for added freshness and flavor

Enjoy your Paleo Coleslaw as a perfect side dish for any picnic or party!

Paleo Fudge Slice With Chocolate, Caramel, and Almonds

Indulge in this delicious Paleo-friendly no-bake fudge slice loaded with chocolate, caramel, and almonds. It's a guilt-free treat that's perfect for satisfying your sweet cravings.

Ingredients:

• 1 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup raw honey
• 1/2 cup unsweetened cocoa powder
• 1/2 cup shredded unsweetened coconut
• 1/2 cup chopped almonds
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt
• 1/4 cup dark chocolate chips Paleo-friendly
• 1/4 cup coconut cream

Instructions:

In a microwave-safe bowl, combine almond butter, coconut oil, and raw honey

Microwave for 30 seconds and stir until smooth

If needed, microwave for additional 10-second increments until fully combined

Stir in cocoa powder, shredded coconut, chopped almonds, pure vanilla extract, and a pinch of sea salt

Mix until all ingredients are well incorporated

Line a square baking dish with parchment paper, leaving some overhang for easy removal later

Press the fudge mixture evenly into the lined baking dish

In a small saucepan, melt dark chocolate chips and coconut cream over low heat until smooth, stirring constantly

Pour the chocolate caramel mixture over the fudge layer in the baking dish, spreading it evenly

Place the dish in the freezer and let it set for at least 2 hours or until firm

Once the fudge slice is set, remove it from the freezer and lift it out of the dish using the parchment paper overhang

Cut the fudge slice into squares or bars

Serve and enjoy your Paleo Fudge Slice with Chocolate, Caramel, and Almonds!

Blueberry Zucchini Greek Yogurt Muffins

The muffins are both healthy and tasty because they have Greek yogurt mixed with zucchini, blueberries, and other healthy foods.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup plain Greek yogurt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup shredded zucchini
• 1 cup fresh blueberries

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt

In another bowl, combine the Greek yogurt, melted butter, egg, and vanilla extract

Mix until well combined

Pour the wet mixture into the dry mixture and stir until just combined

Gently fold in the shredded zucchini and blueberries

Spoon the muffin 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 the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

Enjoy your delicious Blueberry Zucchini Greek Yogurt Muffins!