joe berkowitz

A Paleo-friendly twist on the classic queso dip, using cauliflower as the base instead of cheese. This creamy and flavorful dip is perfect for those following a Keto or Paleo diet, providing a satisfying snack or appetizer option without the dairy.

Ingredients: 1 head cauliflower, chopped into florets. 1 cup unsweetened almond milk. 1 cup nutritional yeast. 1/2 cup chopped tomatoes. 1/4 cup chopped green chilies. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 1 tbsp avocado oil.

Instructions: Steam cauliflower florets until tender, about 8-10 minutes. In a blender, combine steamed cauliflower, almond milk, nutritional yeast, tomatoes, green chilies, garlic, chili powder, cumin, salt, and pepper. Blend until smooth. Heat avocado oil in a saucepan over medium heat. Pour blended mixture into the saucepan and cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Serve hot with your favorite veggies or keto-friendly chips.

Sun Chasing

Enjoy the dreamy combination of peanut butter filling that is creamy and a peanut brittle crust that is crunchy. This no-bake tart is a rich treat that's great for any event, from casual get-togethers to big celebrations. Plus, it's easy and doesn't need any oven time!

Ingredients: 1 1/2 cups peanut brittle, crushed. 1/4 cup unsalted butter, melted. 1 cup creamy peanut butter. 8 oz cream cheese, softened. 1 cup powdered sugar. 1 1/2 cups heavy cream. 1 tsp vanilla extract. 1/2 cup chocolate chips, melted optional. Whipped cream and extra peanut brittle for garnish optional.

Instructions: Put broken peanut brittle and melted butter in a bowl. Put it in the tart pan and press it up the sides and into the bottom. Set in the fridge for about 30 minutes. Mix peanut butter, cream cheese, and powdered sugar in a large bowl until the mixture is smooth. Mix heavy cream and vanilla extract in a different bowl. Whip them together until stiff peaks form. Add the whipped cream slowly while mixing it in until it's well combined. Put an even layer of peanut butter filling on top of the chilled crust. Put it in the fridge for at least 4 hours, or until it sets. If you want, you can drizzle melted chocolate over the chilled tart and top it off with extra peanut brittle and whipped cream before serving.

#DreamTart, #dreamytreat, #creamyfilling

Beckys Bucketlist

This Cinnamon White Chocolate Cheesecake is a creamy, decadent dessert that's perfect for special occasions. It's vegan, gluten-free, and no-bake, making it easy to prepare ahead of time.

Ingredients: 2 cups raw cashews, soaked for 4-6 hours or overnight. 1/2 cup coconut cream. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup lemon juice. 2 teaspoons vanilla extract. 1 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup vegan white chocolate chips, melted. 1 cup gluten-free graham cracker crumbs. 3 tablespoons coconut oil, melted. 2 tablespoons maple syrup.

Instructions: Line a 9-inch springform pan with parchment paper. In a food processor, blend the graham cracker crumbs, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of the prepared pan to form the crust. Blend the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, cinnamon, and salt in a high-speed blender until smooth and creamy. Add the melted white chocolate and blend again until well combined. Pour the filling over the crust in the pan. Smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours, or until set. Serve chilled, and enjoy!

Violet Payne

This Traditional Fruit Crostata is a classic Italian dessert featuring a soft base filled with a colorful array of fresh fruit. It's perfect for showcasing the vibrant flavors of the season.

Ingredients: 300g all-purpose flour. 150g granulated sugar. 150g unsalted butter, cold and cubed. 2 eggs. 1 lemon zest and juice. Pinch of salt. 500g mixed fresh fruit berries, peaches, apricots, etc.. 3 tbsp apricot jam.

Instructions: Warm the oven up to 350F 182C. Put flour, sugar, salt, lemon zest, and butter in a bowl and mix them together until they look like breadcrumbs. Put in the eggs and lemon juice. Mix until a dough starts to form. Place the dough in the fridge for 30 minutes while it's wrapped in plastic wrap. Spread the dough out and use it to line a tart pan. Cut off any extra dough. Smooth out the apricot jam on the tart's base. Make a pretty pattern with the mixed fruit on top of the jam. Bake for 35 to 40 minutes, or until the top is golden. Let it cool down before you serve it.

Tessa D

With ketchup and Worcestershire sauce, you can make a tasty Sloppy Joe sandwich with the burgers you have left over. You can make a filling meal with this quick and easy recipe.

Ingredients: 2 leftover burgers. 1/4 cup ketchup. 2 tablespoons Worcestershire sauce. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1 clove garlic, minced. Salt and pepper to taste. 4 hamburger buns. Butter for toasting buns.

Instructions: Put a little oil in a pan and heat it over medium heat. Cut up some onions, bell peppers, and garlic and add them to the pan. Saut them until they get soft and smell good. Add the burgers that were left over to the skillet with the vegetables that had been sauted. Cook until everything is hot. Add the Worcestershire sauce and ketchup and mix them in well with the burger mix. For a few more minutes, cook until everything is heated through and well mixed. Add pepper and salt to taste. Cook the hamburger buns in a different pan until golden brown. Spread butter on the inside of the buns. Put the sloppy joe mix on top of the toasted buns. Enjoy your tasty Sloppy Joe Leftover Burger while it's still hot!

Max Donovan

This refreshing summer salad combines the smoky sweetness of grilled peaches with crisp salad greens, making it a perfect dish for warm weather gatherings or a light meal.

Ingredients: 4 ripe peaches, halved and pitted. 8 cups mixed salad greens. 1/2 cup chopped red onion. 1/4 cup chopped fresh basil leaves. 1/4 cup chopped walnuts. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Place peach halves on the grill, cut side down, and grill for 3-4 minutes until grill marks appear. Flip peaches and grill for an additional 3-4 minutes until tender. Remove peaches from the grill and let cool slightly. In a large bowl, combine salad greens, red onion, basil, and walnuts. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Drizzle dressing over the salad and toss to coat evenly. Slice grilled peaches and arrange them on top of the salad. Serve immediately and enjoy!

Jason T

A slow cooker makes mashed red potatoes that are smooth and full of flavor. It's better for you and the dish tastes better with the skins still on.

Ingredients: 3 lbs red potatoes, washed and quartered. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup sour cream. 1/4 cup butter. Salt and pepper to taste. Chopped fresh chives for garnish optional.

Instructions: In a slow cooker, put red potatoes cut into quarters and garlic that has been minced. Add chicken broth to the potatoes. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Stir in the sour cream and butter after the potatoes are done cooking. Use a potato masher to mash the potatoes until you get the consistency you want. Add pepper and salt to taste. If you want, you can add chopped fresh chives as a garnish. Enjoy while hot!

Carson

There are three tasty ways to season kale chips that will make them crispy and full of flavor: curried, smoked paprika, and Mediterranean. If you are on a keto diet, these are great for snacks.

Ingredients: 1 bunch kale, washed and thoroughly dried. 2 tablespoons olive oil. 1 teaspoon curry powder for Curried version. 1 teaspoon smoked paprika for Smoky Paprika version. 1 teaspoon dried oregano for Mediterranean version. Salt to taste.

Instructions: Warm the oven up to 300F 150C and put parchment paper on a baking sheet. Take the stems off of the kale leaves and tear them into small pieces. Toss the kale with olive oil in a large bowl until it is well covered. For the curried version, sprinkle the kale with curry powder and toss it around to coat it all. To make the Smoky Paprika version, sprinkle smoked paprika over the kale and toss it around to coat it all. For the Mediterranean version, add dried oregano to the kale and toss it around to coat it all. Put the kale on the baking sheet that has been prepared and spread it out in a single layer. Sprinkle with salt. Check on it often to make sure it doesn't burn for 10 to 15 minutes, or until it's crispy. Take it out of the oven and let it cool down before you serve.

Harley Reeves

This classic Butter Burger recipe has lots of rich and savory flavors that you will love. The brioche buns with butter and the perfectly grilled beef patties with melty American cheese on top are what make it taste so good.

Ingredients: 1 lb ground beef. 4 brioche burger buns. 4 tbsp unsalted butter. 4 slices of American cheese. Salt and pepper to taste. Lettuce, tomato, onion optional, for toppings.

Instructions: Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Preheat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. While the patties are cooking, slice the brioche buns in half and spread a tablespoon of butter on the cut sides. Place the buns, buttered side down, on the grill or skillet and toast them until they become golden brown and slightly crispy. During the last minute of cooking, place a slice of American cheese on each burger patty and cover to melt the cheese. Assemble your butter burgers by placing a cheese-covered patty on the bottom bun. Add lettuce, tomato, and onion if desired. Top with the other half of the bun. Serve immediately, and enjoy your delicious Butter Burger!

Cooper