Chocolate Chip Muffins

You can eat these tasty Chocolate Chip Muffins at any time of the day. They're moist and full of chocolate chips, so they'll satisfy your sweet tooth.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

Preheat your oven to 350F 175C

In a large bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until well combined

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Do not overmix

Fold in the chocolate chips into the muffin batter

Line a muffin tin with paper liners or grease the cups

Fill each muffin cup about 2/3 full with the batter

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Serve and enjoy!

Instant Pot Creamy White Chicken Chili

A delicious and comforting white chicken chili made effortlessly in the Instant Pot. Creamy and flavorful, this dish is perfect for a quick and satisfying meal.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cans 15 oz each white beans, drained and rinsed
• 1 can 4 oz diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 cup frozen corn kernels
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped, for garnish
• Shredded Monterey Jack cheese, for topping

Instructions:

Start up the Instant Pot and choose the "Saut" setting

In hot olive oil, cook the onion until it turns clear

Put in the chicken dices and cook until all sides are brown

Cumin, oregano, coriander, smoked paprika, and cayenne pepper should all be added

Add one to two more minutes of sauting

Add chicken broth and scrape the pot's bottom to get rid of the fat

Put in corn, diced green chilies, and white beans

Put the lid on top of the Instant Pot, close the vent, and set it to "Manual" for 8 minutes of high pressure

Do a quick pressure release after the cooking cycle is over

Take off the lid and add the heavy cream

Add pepper and salt to taste

You can change the consistency by adding more cream or broth if you want to

Hot white chicken chili should be served with chopped cilantro and shredded Monterey Jack cheese on top

Have fun with your Instant Pot White Chicken Chili!

Pimento Cheese and Bacon Pizza

Indulge in the Southern-inspired flavors of pimento cheese and crispy bacon on a homemade pizza crust. This unique and savory pizza is sure to satisfy your cravings!

Ingredients:

• 1 pizza dough store-bought or homemade
• 1/2 cup pimento cheese spread
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked bacon bits
• 1/4 cup sliced green onions
• 1/4 cup diced red bell pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes optional
• Freshly ground black pepper to taste

Instructions:

Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven while it heats up

Roll out the pizza dough on a floured surface to your desired thickness

Transfer the rolled-out dough onto a piece of parchment paper for easy transfer to the hot pizza stone or baking sheet

Spread the pimento cheese evenly over the pizza dough, leaving a small border around the edges for the crust

Sprinkle the shredded mozzarella cheese over the pimento cheese layer

Evenly distribute the cooked bacon bits, sliced green onions, and diced red bell pepper on top of the cheese

Sprinkle the garlic powder, crushed red pepper flakes if using, and freshly ground black pepper over the toppings

Carefully transfer the parchment paper with the pizza onto the hot pizza stone or baking sheet in the preheated oven

Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbly and lightly browned

Remove the pizza from the oven and let it cool for a minute before slicing

Serve hot, and enjoy your delicious Pimento Cheese and Bacon Pizza!

Southwestern Baked Hummus Dip

This Southwestern Baked Hummus Dip is a delicious twist on traditional hummus, loaded with southwestern flavors and baked until cheesy and bubbly. It's the perfect vegetarian appetizer for your next gathering!

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper adjust to taste
• Salt and black pepper to taste
• 1 cup diced red bell pepper
• 1 cup diced red onion
• 1 cup frozen corn, thawed
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro
• Sliced jalapeos optional, for extra heat

Instructions:

Preheat your oven to 350F 175C

In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and black pepper

Blend until smooth and creamy

Spread the hummus mixture evenly into a baking dish

Top the hummus with diced red bell pepper, red onion, thawed corn, and black beans

Sprinkle shredded cheddar cheese evenly over the top of the vegetables

Bake in the preheated oven for 20-25 minutes or until the dip is heated through, and the cheese is melted and bubbly

Remove from the oven, garnish with chopped cilantro and sliced jalapeos if desired

Serve hot with tortilla chips, pita bread, or fresh veggies for dipping

Green Power Smoothie

Start your day off right with this healthy and energizing Green Power Smoothie. There are lots of vitamins, minerals, and antioxidants in spinach, pineapple, and banana. This smoothie is a great way to stay healthy and get more energy.

Ingredients:

• 1 cup fresh spinach leaves
• 1/2 cup frozen pineapple chunks
• 1/2 banana
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon chia seeds
• 1/2 teaspoon spirulina powder optional
• Ice cubes optional

Instructions:

Place fresh spinach leaves, frozen pineapple chunks, banana, Greek yogurt, almond milk, honey, and optional spirulina powder in a BlendTec blender

If desired, add a handful of ice cubes for extra chilliness

Blend on high speed until the mixture is smooth and creamy

This should take about 1-2 minutes

Pour the green power smoothie into a glass and sprinkle chia seeds on top for added texture and nutrition

Enjoy your healthy and delicious Green Power Smoothie!

Keto Crepes

These Keto crepes are a delicious low-carb alternative to traditional crepes. They are easy to make and perfect for a keto-friendly breakfast or dessert.

Ingredients:

• 2 large eggs
• 2 oz cream cheese
• 1 tsp almond flour
• 1/2 tsp vanilla extract
• 1/4 tsp stevia or erythritol optional
• Pinch of salt
• Cooking spray or butter for the pan

Instructions:

In a blender, combine eggs, cream cheese, almond flour, vanilla extract, sweetener if using, and a pinch of salt

Blend until the batter is smooth and well combined

Heat a non-stick skillet or crepe pan over medium-low heat and lightly grease it with cooking spray or butter

Pour a small amount of the batter into the pan, swirling it around to evenly coat the bottom

Cook for about 1-2 minutes until the edges start to lift and the crepe is lightly browned on the bottom

Carefully flip the crepe and cook for another 1-2 minutes on the other side

Repeat the process with the remaining batter, adding a little more cooking spray or butter to the pan as needed

Serve your Keto crepes with your favorite low-carb toppings such as berries, whipped cream, or sugar-free syrup

Enjoy!

Smoked Beef Tenderloin

Savor the deliciously tender and smoky flavor of a perfectly smoked beef tenderloin. This recipe produces a delicious dish that's ideal for special occasions by combining a flavorful marinade with the slow, low heat of the smoker.

Ingredients:

• 1 whole beef tenderloin about 4-5 lbs
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons coarse salt
• 2 tablespoons black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• Wood chips for smoking hickory or mesquite
• Water for soaking wood chips

Instructions:

Trim the beef tenderloin of any extra fat and silver skin

Make a marinade in a bowl by combining olive oil, minced garlic, salt, black pepper, smoked paprika, onion powder, and dried thyme

Cover all sides of the beef tenderloin with an even layer of marinade

For optimal flavor absorption, let it marinate in the fridge for at least two hours or overnight

Set the smoker's temperature to 225F 107C and let the wood chips steep in water for approximately half an hour

A meat thermometer should be inserted into the thickest portion of the marinated beef tenderloin before placing it on the smoker grates

If using a charcoal smoker, add soaked wood chips straight onto the hot coals or into the smoker box

For medium-rare, smoke-grill the beef tenderloin until the internal temperature reaches 135F 57C, or to your preferred doneness

When finished, take it out of the smoker and give it ten to fifteen minutes to rest before slicing

Enjoy the rich, smoky flavor of the smoked beef tenderloin as it is sliced and served