Orange Pineapple Sorbet

A cool and sour sorbet made with orange and pineapple, which taste like the tropics. This is a great treat for summer or any time you want something fruity and tasty!

Ingredients:

• 3 cups orange juice
• 2 cups pineapple chunks
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

Instructions:

Put pineapple chunks, orange juice, granulated sugar, and lemon juice in a blender

Mix until it's smooth

Put the mixture in a shallow dish and freeze it for 4 to 6 hours

After that, stir the sorbet every hour until it is firm but still easy to scoop

Serve and have fun!

Vegan & GF Tortilla Española

A vegan and gluten-free twist on the classic Spanish omelette, this tortilla is made with chickpea flour instead of eggs and is loaded with savory vegetables.

Ingredients:

• 2 cups chickpea flour
• 2 cups water
• 1 onion, thinly sliced
• 2 large potatoes, peeled and thinly sliced
• 1 red bell pepper, diced
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, salt, and pepper until smooth

In a large oven-safe skillet, heat olive oil over medium heat

Add sliced onion, potatoes, and diced bell pepper

Saut until vegetables are tender, about 10 minutes

Pour the chickpea flour mixture over the sauted vegetables in the skillet

Cook for 2-3 minutes until the edges begin to set

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the tortilla is firm and golden brown on top

Remove from the oven and let it cool slightly before slicing

Serve warm or at room temperature

Enjoy!

Chippy Peanut Butter Cookies

Indulge in the delightful combination of creamy peanut butter and chocolate chips with these Chippy Peanut Butter Cookies. Soft and chewy on the inside, yet delightfully crisp on the edges, these cookies are perfect for satisfying your sweet cravings.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Mix the peanut butter, softened butter, white sugar, and brown sugar in a bowl until the mixture is smooth and creamy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

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

Spread the chocolate chips out evenly in the dough as you fold them in

Using a cookie scoop or a tablespoon, drop dough onto the baking sheets that have been prepared, leaving about 2 inches between each one

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

Enjoy the peanut butter cookies that are soft and chewy on the inside and crisp on the outside!

Spicy Maple-Glazed Butternut Squash

This spicy maple-glazed butternut squash recipe offers a perfect combination of sweet and spicy flavors with a hint of smokiness from paprika. It's a delightful side dish or even a standalone snack that's easy to prepare and bursting with autumnal goodness.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt to taste
• Freshly ground black pepper to taste

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss the butternut squash cubes with maple syrup, olive oil, smoked paprika, chili powder, salt, and pepper until evenly coated

Spread the coated squash cubes in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized, flipping halfway through

Remove from the oven and let it cool slightly before serving

Enjoy!

Chocolate Peanut Butter Cake Cheese Ball

Enjoy this delightful dessert cheese ball and the delicious combination of chocolate, peanut butter, and cake. It will definitely satisfy your cravings and is the ideal sweet treat for parties or get-togethers.

Ingredients:

• 1 box chocolate cake mix
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 cup crushed peanut butter cups
• Graham crackers or pretzels for dipping

Instructions:

As directed on the package, prepare the chocolate cake mix and allow it to cool completely

Beat the cream cheese, peanut butter, and softened butter together in a mixing bowl until well combined and creamy

Add the vanilla extract and powdered sugar gradually while beating the mixture until it becomes smooth

Once the chocolate cake has cooled, crumble it into the cream cheese mixture and stir until the cake is completely mixed in

Stir in the crushed peanut butter cups and mini chocolate chips

After forming the mixture into a ball, cover it with plastic wrap

Place in the refrigerator until solid, at least one hour

Roll the cheese ball in extra mini chocolate chips and crushed peanut butter cups for a pretty presentation before serving

Present the Cheese Ball of Chocolate Peanut Butter Cake alongside pretzels or graham crackers for drizzling

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!