Cookies & Creme Dessert Pizza

Enjoy the sweet and chocolatey goodness of this dessert pizza. Great for a treat or to share with family and friends.

Ingredients:

• 1 pre-made pizza dough
• 1 cup chocolate chips
• 1 cup crushed chocolate cookies
• 1/2 cup white chocolate chips
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup cream cheese
• 1/4 cup whipped cream
• Crushed Oreo cookies for garnish

Instructions:

Preheat your oven to 375F 190C

Roll out the pre-made pizza dough into a circle on a lightly floured surface

Transfer the dough to a pizza stone or baking sheet

Bake the dough in the preheated oven for 12-15 minutes or until it becomes golden brown

While the dough is baking, melt the chocolate chips and white chocolate chips separately, using a double boiler or the microwave in 30-second intervals, stirring until smooth

In a separate bowl, mix the heavy cream, powdered sugar, and vanilla extract until well combined

Once the pizza dough has cooled slightly, spread the cream cheese evenly over the crust

Drizzle the melted chocolate chips over the cream cheese layer

Sprinkle the crushed chocolate cookies on top of the chocolate layer

Pour the heavy cream mixture evenly over the cookies and chocolate

Drizzle the melted white chocolate chips over the top of the pizza

Dollop whipped cream on the pizza and garnish with crushed Oreo cookies

Slice the dessert pizza and serve Enjoy your delicious Cookies & Creme Dessert Pizza

Barbecue Pineapple Pulled Pork

With this simple slow cooker recipe, you can enjoy the tropical flavors of BBQ Pineapple Pulled Pork. There is something delicious and satisfying about shredded pork that has been mixed with pineapple juice and barbecue sauce.

Ingredients:

• 3 lbs pork shoulder, boneless
• 1 cup pineapple juice
• 1 cup barbecue sauce
• 1/4 cup brown sugar, packed
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper optional
• Buns for serving
• Pineapple slices for garnish
• Fresh cilantro for garnish

Instructions:

Put the pork shoulder in the crock pot

If you want to add cayenne pepper, mix it in with the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and pineapple juice in a bowl

Make sure the pork is well covered with the barbecue pineapple sauce

Put the lid on top and set the heat to low

Cook for 8 hours, or until the pork is soft and can be easily shred with a fork

When the pork is done, shred it with two forks right in the slow cooker so that it can soak up the tasty sauce

Put BBQ Pineapple Pulled Pork on buns and top them with pineapple slices and fresh cilantro

Take a bite of this slow-cooked pulled pork with a tropical twist

Its really good

Paleo Graham Crackers

Enjoy the nostalgic taste of graham crackers with this Paleo-friendly version. Made with almond flour and coconut oil, these crackers are grain-free and perfect for snacking or making smores.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract

Instructions:

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

In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and salt

Add melted coconut oil, honey or maple syrup, and vanilla extract to the dry ingredients

Mix until a dough forms

Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thick

Remove the top parchment paper and transfer the rolled-out dough onto the prepared baking sheet

Using a knife or pizza cutter, score the dough into graham cracker-sized squares

Prick each square with a fork to create holes

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

Remove from the oven and let cool completely on the baking sheet

Once cooled, break along the scored lines into individual crackers

Store in an airtight container at room temperature for up to a week

Banana Doughnuts with Dried Banana Streusel

The sweet and moist flavors of ripe bananas are combined with a crunchy streusel topping to create these delicious banana doughnuts with dried banana streusel. Perfect as a tasty snack or for breakfast

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup dried banana chips, crushed
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Vegetable oil, for frying

Instructions:

In a large bowl, combine mashed bananas, granulated sugar, and brown sugar

Stir in the melted butter, egg, and vanilla extract until well combined

In another bowl, whisk together the flour, baking powder, baking soda, and salt

Add the dry ingredients to the banana mixture, alternating with buttermilk, beginning and ending with the dry ingredients

Mix until just combined

Fold in the crushed dried banana chips

In a separate bowl, prepare the streusel topping by mixing together the flour, brown sugar, cold cubed butter, cinnamon, and nutmeg until it resembles coarse crumbs

Heat vegetable oil in a deep saucepan or fryer to 350F 175C

Drop spoonfuls of the doughnut batter into the hot oil and fry until golden brown, about 2-3 minutes per side

Remove the doughnuts from the oil and drain on paper towels

While the doughnuts are still warm, sprinkle the dried banana streusel over the top

Serve your delicious banana doughnuts with dried banana streusel warm and enjoy

Cherry Limeade Cupcakes

Cherry Limeade Cupcakes are a great summer treat because they have the sweet and sour tastes of maraschino cherries and fresh limes. You should bring these cupcakes to your summer parties because they are sure to make everyone happy.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup maraschino cherry juice
• 1/4 cup lime juice
• Zest of 1 lime
• 1/2 cup maraschino cherries, chopped
• 1/4 cup maraschino cherry juice for frosting
• 2 tbsp lime juice for frosting
• 4 cups powdered sugar for frosting
• Green food coloring optional, for frosting
• Maraschino cherries for garnish

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Mix the flour, baking powder, and salt together in a bowl with a whisk

Put away

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

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

Add the lime juice, maraschino cherry juice, and lime zest and mix well

Slowly add the dry ingredients to the wet ingredients, mixing them in with the milk every so often

Start with the dry ingredients and end with the milk

Dont mix any further than that

Mix the chopped maraschino cherries in slowly

Fill each cupcake liner about two thirds of the way to the top with batter

Its done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking

You can make the frosting while the cupcakes are baking

Put 2 tablespoons of lime juice, 1/4 cup of maraschino cherry juice, and powdered sugar in a bowl

Mix until its smooth

If you want, you can add green food coloring

Make the cherry-limeade frosting and put it on the cupcakes after they are completely cool

Add a maraschino cherry to the top of each cupcake as a decoration

Enjoy these tasty Cherry Limeade Cupcakes, which are great for summer

Gluten-Free Vegan Meatballs

These gluten-free vegan meatballs are packed with flavor and make for a hearty and satisfying meal. They are perfect for those who follow a vegan and gluten-free diet, and they are made with pantry staples for your convenience.

Ingredients:

• 2 cups cooked quinoa
• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup finely chopped onion
• 1/2 cup finely grated carrot
• 1/2 cup gluten-free bread crumbs
• 2 tablespoons ground flaxseed mixed with 4 tablespoons water flax egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil for cooking
• Marinara sauce for serving

Instructions:

Put the cooked quinoa, black beans, chopped onion, grated carrot, gluten-free bread crumbs, flax egg, minced garlic, dried oregano, dried basil, salt, and pepper in a food processor

The mixture should be pulsed until it comes together but still has some chunks in it

Make small meatballs out of the mixture and put them on a baking sheet that has felt paper on it

Put the meatballs in the fridge for 30 minutes to make them firm

Over medium-low heat, warm the olive oil in a big pan

Add the meatballs to the pan and brown them all over

For about 10 to 12 minutes, keep turning them over gently so they dont stick

As an appetizer or with your choice of gluten-free pasta and marinara sauce, the gluten-free vegan meatballs are a great choice

Enjoy your vegan meatballs that dont have gluten

Taco Stuffed Shells

Taco Stuffed Shells combine the flavors of tacos with the convenience of pasta shells. This dish is hearty, flavorful, and perfect for a weeknight dinner or entertaining guests.

Ingredients:

• 1 pound ground beef
• 1 package 1
• 25 ounces taco seasoning mix
• 1 cup water
• 24 jumbo pasta shells, cooked and drained
• 1 cup salsa
• 1 cup shredded Mexican cheese blend
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions:

Preheat oven to 350F 175C

In a skillet, cook ground beef over medium heat until browned; drain excess fat

Stir in taco seasoning mix and water

Simmer for 5 minutes

Spread salsa in the bottom of a 9x13 inch baking dish

Fill each cooked pasta shell with the beef mixture and place in the baking dish

Sprinkle shredded cheese over the stuffed shells

Cover baking dish with aluminum foil and bake in preheated oven for 25 minutes

Remove foil and bake for an additional 5 minutes, until cheese is melted and bubbly

Serve hot, garnished with sour cream and chopped cilantro