Bacon Pickle Fries

Bacon pickle fries are a tasty and filling keto-friendly snack or starter. A seasoned almond flour mixture is used to coat crisp bacon-wrapped pickle spears, which are then baked until golden brown. Mix mayonnaise, sugar-free ketchup, and Dijon mustard to make a tangy dipping sauce. This is the best way to enjoy their flavors. You can serve these Bacon Pickle Fries at any event or just as a snack any time of the day.

Ingredients:

• 6 large dill pickles
• 12 slices bacon
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 cup mayonnaise
• 2 tablespoons sugar-free ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley optional

Instructions:

Preheat your oven to 400F 200C

Line a baking sheet with parchment paper

Slice each pickle lengthwise into 4 even spears

Pat the pickle spears dry with paper towels

Wrap each pickle spear with a slice of bacon, ensuring it is completely covered

Place the bacon-wrapped pickles on the prepared baking sheet

In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, and black pepper

Mix well

Dredge each bacon-wrapped pickle in the almond flour mixture, pressing gently to coat evenly

Place back on the baking sheet

Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and golden brown

While the pickle fries are baking, prepare the dipping sauce

In a small bowl, mix together the mayonnaise, sugar-free ketchup, and Dijon mustard until well combined

Once the bacon pickle fries are done, remove them from the oven and let cool slightly

Serve warm with the dipping sauce on the side

Garnish with chopped fresh parsley, if desired

Enjoy these keto-friendly Bacon Pickle Fries as a delicious appetizer or snack!

Peanut Butter Muddy Buddy Cookies

These Peanut Butter Muddy Buddy Cookies combine the flavors of peanut butter and chocolate in a delightful cookie. They have a soft and chewy texture on the inside and are coated with powdered sugar for an extra touch of sweetness.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup powdered sugar

Instructions:

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

In a large bowl, mix peanut butter, granulated sugar, and brown sugar until creamy

Add the egg and vanilla extract, and mix until well combined

In a separate bowl, whisk together flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined

Stir in the chocolate chips

Scoop tablespoonfuls of dough and roll into balls

Place on the prepared baking sheets and gently flatten with a fork

Bake for about 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely

Once the cookies are cooled, place the powdered sugar in a zip-top bag

Add a few cookies at a time and shake to coat them in powdered sugar

Tap off the excess powdered sugar and place the cookies on a serving platter

Enjoy these delicious Peanut Butter Muddy Buddy Cookies!

Bacon Avocado Chicken Salad

This Bacon Avocado Chicken Salad is a delicious and satisfying salad that's perfect for a quick and healthy meal. It's loaded with savory bacon, creamy avocado, tender chicken, and fresh vegetables, all tossed in a zesty dressing.

Ingredients:

• 2 cups cooked chicken breast, diced
• 4 strips of bacon, cooked and crumbled
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Mixed greens for serving

Instructions:

In a large bowl, combine the diced chicken, crumbled bacon, diced avocados, cherry tomatoes, red onion, cilantro, and feta cheese

In a small bowl, whisk together the olive oil and lemon juice to make the dressing

Season with salt and pepper to taste

Pour the dressing over the salad ingredients and toss gently to coat everything evenly

Serve the bacon avocado chicken salad on a bed of mixed greens

Enjoy!

Savory Pesto Tomato Galette

This savory galette combines the vibrant flavors of pesto and juicy heirloom tomatoes, all wrapped in flaky puff pastry. It's an easy and elegant dish perfect for a light lunch or dinner.

Ingredients:

• 1 sheet of store-bought puff pastry
• 1/4 cup pesto sauce
• 2-3 heirloom tomatoes, sliced
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Preheat your oven to 400F 200C

On a lightly floured surface, roll out the puff pastry into a circle

Spread the pesto sauce evenly over the pastry, leaving a small border around the edges

Arrange the sliced tomatoes on top of the pesto

Sprinkle the shredded mozzarella cheese over the tomatoes

Drizzle olive oil over the galette and season with salt and pepper

Fold the edges of the pastry over the filling, pleating as needed

Transfer the galette to a baking sheet lined with parchment paper

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy

Once baked, remove from the oven and let it cool for a few minutes

Garnish with fresh basil leaves if desired, then slice and serve

Sauteed Snow Peas with Cauliflower Rice

This Paleo recipe combines the crisp freshness of snow peas with the versatility of cauliflower rice for a nutritious and flavorful dish. Sauteed with aromatic garlic and ginger, this dish is a perfect accompaniment to any main course.

Ingredients:

• 1 head cauliflower, grated into rice-like consistency
• 2 cups snow peas, ends trimmed
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 1 tablespoon coconut aminos optional

Instructions:

Heat coconut oil in a large skillet over medium heat

Add minced garlic and grated ginger, saut for 1-2 minutes until fragrant

Add snow peas to the skillet, stirring occasionally, cook for 3-4 minutes until slightly tender

Add cauliflower rice to the skillet, season with salt and pepper, cook for another 5-7 minutes until cauliflower is tender

If desired, drizzle coconut aminos over the mixture and stir to combine

Serve hot as a delicious Paleo-friendly side dish

Cinnamon Baked Doughnuts

These sweet and slightly spicy cinnamon baked doughnuts are a delightful treat. They're simple to prepare and a great option for a sweet snack or breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp vanilla extract
• For the Cinnamon Sugar Coating:
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cinnamon, and salt

In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Spoon the batter into a greased doughnut pan, filling each cavity about two-thirds full

Bake for 10-12 minutes or until the doughnuts spring back when touched

While the doughnuts are baking, prepare the cinnamon sugar coating

In a shallow bowl, mix the granulated sugar and ground cinnamon

As soon as the doughnuts are out of the oven and cool enough to handle, dip each one into the melted butter, then roll in the cinnamon sugar mixture to coat evenly

Serve the cinnamon baked doughnuts warm and enjoy!

Avocado and Grilled Pineapple Salsa Guacamole

This Avocado and Grilled Pineapple Salsa Guacamole is a nice change from the usual guacamole. The sweet pineapple that has been grilled goes well with the creamy avocado to make a tasty and refreshing salsa. You can put it on tacos, grilled meats, or just eat it with tortilla chips as a dip.

Ingredients:

• 2 ripe avocados
• 1 cup grilled pineapple chunks
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeo pepper, seeded and minced
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

Take the pits out of the avocados and cut them in half

Then, scoop the flesh into a bowl

Use a fork to mash the avocado until it's the consistency you want smooth or a little chunky

Dice the red onion, chop the cilantro, and mince the jalapeo pepper

Then add the pineapple chunks that have been grilled

Put the lime juice on top of the mixture and gently stir everything together

Add salt and pepper to taste, and taste again if you think it needs more or less

Serve right away as a tasty dip or on top of your favorite foods

Have fun!

Cashew Dulce de Leche Macarons

These cashew dulce de leche macarons are a delightful way to indulge in the delightful combination of cashew nuts and creamy dulce de leche. They will satiate your sweet tooth with their sweet, caramel-flavored filling and subtle nutty flavor.

Ingredients:

• 200g cashew nuts
• 200g powdered sugar
• 2 large egg whites
• 50g granulated sugar
• 1/2 cup dulce de leche
• 1/4 cup unsalted butter
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets

Cashew nuts and powdered sugar should be combined in a food processor

Until finely ground, pulse

Remove any larger pieces from the mixture by sieving it

Beat the egg whites in a mixing bowl until soft peaks form

While beating, gradually add the granulated sugar and beat until stiff, glossy peaks form

Making sure not to deflate the batter, gently fold the cashew and powdered sugar mixture into the egg whites

Thus, the macaronage is formed

Spoon the macaron batter into a piping bag that has a round tip attached

Leaving space between each, pipe tiny rounds onto the baking sheets that have been prepared

If there are any air bubbles, tap the baking sheets against the counter

Allow the macarons to rest for thirty to forty-five minutes, or until they become firm to the touch and a skin forms on top

Bake for 15 to 18 minutes, or until the macarons are set and have firm feet, in a preheated oven

Halfway through the baking process, turn the baking sheets

As the macarons cool, get the filling ready

Melt the butter in a saucepan over a low heat

Stir in dulce de leche and salt until thoroughly mixed

After taking off the heat, whisk in the vanilla extract

After the macarons cool completely, sandwich one macaron with another by spreading or piping the dulce de leche mixture onto its flat side

Give the macarons a full day to develop their flavors in the refrigerator

Present and savor!

Lemonade Cupcakes in a Jar Cookies

Lemonade Cupcakes in a Jar Cookies are a delightful cookie that captures the zesty and sweet flavors of lemonade. Ideal for gifts or party favors!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 cup white chocolate chips
• 1/4 cup yellow sprinkles

Instructions:

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

In a bowl, whisk together the flour, baking soda, and salt

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Fold in the white chocolate chips

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving some space between each

Gently press a few yellow sprinkles onto the top of each cookie dough portion

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

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once completely cool, carefully layer the cookies in clean mason jars, alternating with layers of parchment paper, to create a 'jar' presentation

Seal the jars and decorate with ribbons or labels as desired

Rainbow Cake Pops Cookies

Rainbow Cake Pops Cookies are a fun and colorful dessert that combines vanilla cake flavors with a sweet candy coating. These bite-sized treats are ideal for parties, celebrations, or as a family baking project.

Ingredients:

• 1 box of vanilla cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup water
• Food coloring red, orange, yellow, green, blue, purple
• 1 cup vanilla frosting
• 1 package of candy melts assorted colors
• Cake pop sticks

Instructions:

Follow the directions on the package to make the vanilla cake mix

Split the cake batter in half, making 6 equal portions

To make the rainbow colors, add a few drops of a different food coloring to each piece

Do what it says to do with the colored cake layers and then let them cool completely

In different bowls, break up each color of cake layer into small pieces

Add a little vanilla frosting to each bowl of cake crumbs to make a dough-like mixture

In order to make a rainbow pattern, press together small amounts of each color of cake mix

Put the dough balls on a baking sheet after you've mixed them

Follow the directions on the package to melt the candy melts in separate bowls

Melt some candy melts and dip the end of each cake pop stick into them

Then, put the stick into a cake ball

To cover each cake pop completely, dip it in the melted candy melts

Let the extra candy melts run off, and then set the cake pops on a stand

Add more candy melts, sprinkles, or edible glitter to the cake pops to make them look nicer

Before you serve the rainbow cake pops, let the candy coating harden

Chicken & Dumplings

Chicken & Dumplings is a classic and comforting dish made with tender chicken, hearty vegetables, and fluffy dumplings in a flavorful broth.

Ingredients:

• 1 lb chicken thighs
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp butter
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions:

In a large pot, bring chicken broth to a simmer

Add chicken thighs, carrots, celery, and onion to the pot

Cook until chicken is cooked through and vegetables are tender, about 20 minutes

In a mixing bowl, combine flour, baking powder, and salt

Cut in butter until mixture resembles coarse crumbs

Stir in milk until dough forms

Drop dough by spoonfuls into simmering broth

Cover and simmer for 10 minutes without lifting the lid

Remove lid and add chopped parsley

Season with salt and pepper to taste

Serve hot and enjoy!

Tangy Slow-Cooker Pork Shoulder

This slow-cooked pork shoulder has just the right amount of sour and salty flavors. With its juicy, tender meat and tangy barbecue sauce, the meat makes for an unforgettable BBQ feast.

Ingredients:

• 4-5 lbs pork shoulder, bone-in
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• Salt and black pepper to taste

Instructions:

Salt, black pepper, and smoked paprika should be used to season the pork shoulder

Get ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, minced garlic, and cayenne pepper in a bowl

Mix them all together

Season the pork shoulder and put it in the slow cooker

Cover the pork with the sour sauce by pouring it over it

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

Once the pork is done, use two forks to shred it and then mix it with the rest of the sauce

You can put the sour pork shoulder on buns or serve it with your favorite sides

Have fun with the tasty and tender barbecue food!

Chicken and Dumplings

A comforting and hearty chicken and dumplings recipe made in a slow cooker. Perfect for a cozy meal on a chilly day!

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cans 10
• 5 oz each cream of chicken soup
• 1 onion, finely chopped
• 4 carrots, sliced
• 4 celery stalks, sliced
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 cup frozen peas
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 tablespoons butter
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

Put chicken breasts in the crock pot

Along with chicken broth, salt, black pepper, chopped onion, sliced carrots, sliced celery, and chopped cream of chicken soup, add dried thyme and parsley

Put the lid on and cook on low for 6 to 8 hours, or until the chicken is soft and done

Take out the chicken breasts about 30 minutes before you serve and shred them with two forks

Put the chicken shreds back into the slow cooker

Gather flour, milk, melted butter, baking powder, and salt in a different bowl

Mix them together to make a dumpling dough

Put spoonfuls of the dumpling dough on top of the chicken and vegetable mix in the slow cooker

Put the lid back on and cook for another 20 to 30 minutes, or until the dumplings are fluffy and fully cooked

Add the frozen peas and stir them in

Cook for another 5 minutes, or until the peas are warm all the way through

Enjoy while hot!

Keto Gooey Chocolate Mug Cake

This gooey chocolate mug cake is the ideal keto dessert. This low-carb treat is quick and simple to make and will satisfy your chocolate cravings.

Ingredients:

• 2 tbsp almond flour
• 1 tbsp cocoa powder
• 1 tbsp erythritol or stevia
• 1/4 tsp baking powder
• Pinch of salt
• 1 tbsp unsweetened almond milk
• 1 tbsp melted butter or coconut oil
• 1/4 tsp vanilla extract
• 1 egg
• 1 square of dark chocolate 85% cocoa or higher
• Whipped cream optional
• Fresh berries optional

Instructions:

In a microwave-safe mug, combine almond flour, cocoa powder, erythritol or stevia, baking powder, and a pinch of salt

Stir in almond milk, melted butter or coconut oil, and vanilla extract until well combined

Crack in the egg and mix it into the batter until smooth

Place the square of dark chocolate in the center of the batter

Microwave the mug on high for 60-90 seconds cooking time may vary based on your microwave's wattage

The cake should rise and become gooey in the center

Carefully remove the mug from the microwave, and let it cool for a minute

Top with whipped cream and fresh berries if desired

Enjoy your keto gooey chocolate mug cake!