Cheeseburger Pie with Dill Pickles

This easy slow cooker recipe brings all the flavors of a cheeseburger into a comforting pie, complete with the tangy addition of dill pickles.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 cup Bisquick baking mix
• 2 eggs
• 1/4 cup diced dill pickles
• Salt and pepper to taste

Instructions:

Add onion and ground beef to a skillet

Cook over medium heat until the onion is soft and the beef is browned

Get rid of extra fat

Put the beef mixture in a slow cooker

Add the shredded cheddar cheese and diced dill pickles and mix them in

Mix the milk, Bisquick baking mix, eggs, salt, and pepper in a different bowl using an electric mixer until the mixture is smooth

Cover the beef mixture in the slow cooker with the Bisquick mixture

Put the lid on top and cook on low heat for 4 to 5 hours, or until the center is set and the edges are golden brown

Enjoy while still warm

Gluten Free Peach Pesto Chicken Caesar Salad

A delicious and healthy Paleo salad featuring grilled chicken, fresh peaches, and homemade Paleo Caesar dressing and peach pesto.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1 ripe peach, sliced
• 1/4 cup toasted pine nuts
• 1/4 cup Paleo Caesar dressing see instructions below
• 1/4 cup Paleo peach pesto see instructions below

Instructions:

Preheat the grill to medium-high heat

Season the chicken breasts with olive oil, salt, and pepper

Grill the chicken for about 6-7 minutes per side or until cooked through

Remove the chicken from the grill and let it rest for a few minutes before slicing it

In a large bowl, combine the fresh spinach, cherry tomatoes, cucumber, red onion, and sliced peach

Top the salad with the sliced grilled chicken and toasted pine nuts

Drizzle the Paleo Caesar dressing and Paleo peach pesto over the salad

Toss everything together to combine

Serve immediately and enjoy

Pineapple Margaritas

Celebrate Cinco de Mayo with this cool take on a traditional margarita. With the sour and sweet pineapple going well with the sour kick of the lime, you have a delicious cocktail that will impress your guests.

Ingredients:

• 2 cups pineapple chunks
• 1 cup silver tequila
• 1/2 cup fresh lime juice
• 1/4 cup triple sec
• 2 tablespoons agave syrup
• Ice cubes
• Salt or sugar for rimming glasses optional
• Lime slices and pineapple wedges for garnish optional

Instructions:

In a blender, combine pineapple chunks, tequila, lime juice, triple sec, and agave syrup

Blend until smooth

If desired, rim glasses with salt or sugar

Fill glasses with ice cubes

Pour blended mixture into glasses

Garnish with lime slices and pineapple wedges, if using

Serve and enjoy

Gingerbread Christmas Bauble Cupcakes Koulicky 3D

These whimsical and delicious gingerbread Christmas bauble cupcakes will delight your senses. They are decorated with festive edible decorations and bright candy coatings. Ideal for bringing cheer to the holidays

Ingredients:

• 2 cups gingerbread cake mix
• 1/2 cup molasses
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 package candy melts assorted colors
• Assorted edible decorations sprinkles, edible glitter, etc

Instructions:

After preheating the oven to 350 degrees Fahrenheit 175 degrees Celsius, line a cupcake pan with liners

The gingerbread cake mix, molasses, softened butter, eggs, buttermilk, vanilla extract, cloves, cinnamon, and salt should all be combined in a big bowl

Blend until thoroughly blended

Pour the batter into each cupcake liner, filling it to about two thirds of the way

When a toothpick inserted into the center comes out clean, bake for 18 to 20 minutes

As the cupcakes cool, make the icing by blending milk and powdered sugar until smooth

If necessary, adjust the consistency by adding extra milk or sugar

After the cupcakes have cooled completely, cover each one with a thin layer of icing

Melt the candy melts as directed on the package

Coat every cupcake completely by dipping it into the melted candy

Let extra candy fall off

While the candy coating is still wet, place the coated cupcakes on a tray lined with parchment paper and garnish with edibles

Before serving, let the candy coating harden completely

You can also use the decorations to top the cupcakes with three-dimensional koulicky Christmas bauble shapes

Savor your festive Koulicky 3D Gingerbread Christmas Bauble Cupcakes

Healthy Pancakes From Scratch

These healthy pancakes are a guilt-free breakfast option made from scratch. Theyre packed with oats, bananas, and Greek yogurt, making them a delicious and nutritious choice to start your day.

Ingredients:

• 1 cup oats
• 1 ripe banana
• 2 eggs
• 1/2 cup Greek yogurt
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• A pinch of salt
• Cooking spray or oil for greasing

Instructions:

Place oats in a blender and pulse until they become a fine flour-like consistency

In a mixing bowl, mash the ripe banana until smooth

Add eggs, Greek yogurt, baking powder, vanilla extract, and a pinch of salt to the bowl

Mix until well combined

Gradually add the oat flour to the wet ingredients, stirring until you have a smooth batter

Preheat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or oil

Pour 1/4 cup portions of the pancake batter onto the hot skillet, spreading it into circles

Cook until bubbles form on the surface, then flip the pancakes and cook for an additional 1-2 minutes, or until golden brown

Repeat with the remaining batter, adding more oil to the skillet as needed

Serve your healthy pancakes warm, topped with fresh fruit, maple syrup, or a dollop of Greek yogurt

Enjoy your nutritious homemade pancakes

Asiago & Sage Scalloped Potatoes

These creamy scalloped potatoes are made with Asiago cheese and fragrant sage. They go well as a comforting side dish or a hearty main course.

Ingredients:

• 4 large potatoes, thinly sliced
• 2 cups Asiago cheese, shredded
• 1/4 cup fresh sage leaves, chopped
• 2 cups heavy cream
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

Layer half of the sliced potatoes in a greased baking dish

Sprinkle half of the Asiago cheese and sage over the potatoes

Repeat with the remaining potatoes, Asiago cheese, and sage

In a saucepan, heat the heavy cream and garlic over medium heat until it begins to simmer

Pour the hot cream mixture evenly over the potatoes

Cover the baking dish with foil and bake for 45 minutes

Remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the top is golden brown

Season with salt and pepper to taste before serving

Vintage Church Cookbook Brownies

These brownies have been cherished for generations, originating from vintage church cookbooks. They boast a rich chocolate flavor and a fudgy texture thats sure to please any crowd. Feel free to add chopped nuts for extra crunch

Ingredients:

• 2 cups sugar
• 1 cup unsalted butter, melted
• 1/2 cup cocoa powder
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped nuts optional

Instructions:

Preheat oven to 350F 175C

Grease a 9x13 inch baking pan

In a large mixing bowl, combine sugar, melted butter, and cocoa powder until well blended

Beat in eggs, one at a time, until fully incorporated

Stir in vanilla extract

Mix in flour and salt until just combined

Fold in chopped nuts, if using

Pour batter into prepared baking pan and spread evenly

Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter

Allow brownies to cool completely in the pan on a wire rack before cutting into squares