Puffy Egg Waffle

This puffy egg waffle is a delightful treat that's perfect for breakfast or dessert. Its crisp exterior and soft, fluffy interior make it an excellent companion for your favorite toppings.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

Follow the directions that came with your waffle iron to get it hot

Whisk the flour, sugar, baking powder, and salt together in a large bowl

Put the eggs in a different bowl and beat them

Then add the milk, melted butter, and vanilla extract

Combine well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Don't mix it too much; it's okay if there are some lumps

Use non-stick cooking spray or more melted butter to lightly grease the waffle iron

Add enough batter to the waffle iron to cover the grids

The exact amount will depend on the waffle iron you have

Close the lid and cook the waffle for the amount of time suggested by the manufacturer, usually between 3 and 5 minutes, or until it is golden brown and crisp

Carefully take the waffle out of the pan and do it again with the rest of the batter

You can top the hot puffy egg waffles with syrup, fresh fruit, or ice cream, or anything else you like

Creamy Polenta with Roasted Mushrooms

Indulge in a comforting meal of creamy polenta topped with savory roasted mushrooms. This slow cooker recipe ensures a hassle-free cooking experience, allowing you to enjoy a rich and satisfying dish with minimal effort.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 lb mushrooms, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley

Instructions:

In a slow cooker, combine polenta, vegetable broth, Parmesan cheese, salt, and pepper

Stir well

Cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally

Preheat oven to 400F 200C

In a large bowl, toss mushrooms with olive oil, garlic, and thyme

Season with salt and pepper

Spread mushrooms on a baking sheet in a single layer

Roast in the preheated oven for 20-25 minutes, until mushrooms are tender and golden brown

Serve the creamy polenta topped with roasted mushrooms and garnished with chopped parsley

Dreamy Vegan Cauliflower Alfredo

Enjoy a rich and creamy pasta dish without feeling bad about it! This vegan Alfredo sauce made from cauliflower is thick, smooth, and full of flavor. With gluten-free pasta, it makes a filling meal that is also healthy and tasty.

Ingredients:

• 1 medium head cauliflower, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 ounces gluten-free pasta of choice
• Fresh parsley, chopped for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Add chopped cauliflower to the pot and cook for 5 minutes, stirring occasionally

Pour in vegetable broth and almond milk

Bring to a simmer, then cover and cook for 15-20 minutes, or until cauliflower is very tender

Transfer the cauliflower mixture to a blender

Add nutritional yeast, lemon juice, onion powder, salt, and pepper

Blend until smooth and creamy

While the sauce is blending, cook gluten-free pasta according to package instructions until al dente

Once the pasta is cooked, drain it and return it to the pot

Pour the cauliflower Alfredo sauce over the pasta and stir to combine

Serve hot, garnished with chopped fresh parsley

Enjoy!

PD's Old-Time Beef Stew

This recipe for beef stew is hearty and comforting, and it tastes like cooking from long ago. The dish was rich and satisfying because it had tender beef, savory vegetables, and fragrant herbs that were cooked together.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine
• 1 can 14
• 5 oz diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp water

Instructions:

In a large pot, heat olive oil over medium-high heat

Add beef stew meat and cook until browned on all sides, about 5 minutes

Add garlic and onion, cook until fragrant, about 2 minutes

Stir in carrots, potatoes, beef broth, red wine, diced tomatoes, thyme, rosemary, salt, and pepper

Bring to a boil, then reduce heat to low and simmer, covered, for 1

5 to 2 hours or until beef is tender

In a small bowl, mix flour and water to create a slurry

Stir the slurry into the stew to thicken the broth, simmer for an additional 10 minutes

Adjust seasoning if necessary

Serve hot, garnished with fresh parsley if desired

Keto Carrot Cake with Cream Cheese Frosting

Enjoy a tasty keto-friendly carrot cake that will satisfy your sweet tooth without making you feel bad. The rich cream cheese frosting on top of this moist and tasty cake makes it a great treat for any event.

Ingredients:

• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup powdered erythritol or preferred keto-friendly sweetener
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 2 teaspoons vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans or walnuts optional
• 8 ounces cream cheese, softened
• 1/4 cup powdered erythritol or preferred keto-friendly sweetener
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Use butter and flour to grease or line a 9x9-inch cake pan

Mix erythritol, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl using a whisk

Add the almond flour and coconut flour and mix well

Vanilla extract, eggs, and melted coconut oil should all be added

Mix everything together well

If using nuts, chop them up and mix them in with the grated carrots

When the cake pan is ready, pour the batter into it and spread it out evenly

Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean

Let the cake cool all the way down before you frost it

Melt the cream cheese and mix it with the powdered erythritol, heavy cream, and vanilla extract until the frosting is smooth and creamy

Frost the cake after it has cooled

Cut and serve

Take a bite of your keto carrot cake!

Memorial Day Burger

Enjoy these tasty burgers on Memorial Day. They are grilled and come with American cheese, a special sauce, and other classic toppings. Perfect for your barbecue outside!

Ingredients:

• 1 lb ground beef
• 4 hamburger buns
• 4 slices of American cheese
• 1/4 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup diced red onion
• 1/4 cup lettuce leaves
• 1/4 cup sliced pickles
• Salt and pepper to taste
• 1 tablespoon vegetable oil

Instructions:

Warm up the grill over medium-high heat

Shape the ground beef into 4 burger patties that are all the same size

Add pepper and salt

Use vegetable oil to brush on the grill grates to keep food from sticking

Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done

In the last minute of cooking, cover the grill and add a slice of American cheese to each patty

This will melt the cheese

Before you start cooking the burgers, toast the buns on the grill until they are just barely brown

Put mayonnaise and ketchup in a small bowl and mix them together to make a unique sauce

Spread the special sauce on the bottom half of each toasted bun before putting the burgers together

Put a lettuce leaf on top of the sauce, then a burger patty with cheese that has melted on top of that

Put pickles and diced red onion on top of the burger patty

To finish your Memorial Day Burger, put the top half of the toasted bun on top of the other ingredients

Have a great Memorial Day cookout and serve the food hot

Mini Surf-and-Turf Burgers

There are juicy beef patties, grilled shrimp, crispy bacon, and all the usual burger toppings in these Mini Surf-and-Turf Burgers. They take the best of both land and sea. Perfect for a burger feast with a coastal theme!

Ingredients:

• 4 small hamburger buns
• 8 ounces ground beef
• 8 large shrimp, peeled and deveined
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 slices of bacon
• 4 slices of cheddar cheese
• 1/2 cup shredded lettuce
• 4 slices of tomato
• 4 slices of red onion
• 4 pickle slices
• Mayonnaise and ketchup for condiments

Instructions:

Preheat your grill to medium-high heat

Season the ground beef with salt and pepper, then form it into 4 small burger patties

Brush the shrimp with olive oil, season with salt and pepper, and thread them onto skewers

Cook the bacon on the grill until crispy, then remove and drain on paper towels

Grill the burger patties for about 4-5 minutes per side, or to your desired level of doneness

During the last minute of grilling, top each burger patty with a slice of cheddar cheese

While the burgers are cooking, grill the shrimp skewers for 2-3 minutes on each side until they turn pink and opaque

Toast the hamburger buns on the grill until lightly browned

To assemble the burgers, spread mayonnaise and ketchup on the bottom bun, then add lettuce, a burger patty with cheese, a slice of tomato, a slice of red onion, and a pickle slice

Place two grilled shrimp on top of each burger, and then top with a crispy bacon slice

Finish by placing the top bun on the stack

Serve your Mini Surf-and-Turf Burgers hot and enjoy!