Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Enjoy the ultimate comfort food for dessert with this Hot Fudge Peanut Butter Pudding Cake made in a slow cooker. Rich chocolate cake, creamy peanut butter, and gooey hot fudge sauce come together in this decadent dish that is easy to make in a crock pot.

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup creamy peanut butter
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 cup boiling water
• Vanilla ice cream optional, for serving
• Chopped peanuts optional, for garnish

Instructions:

Put flour, sugar, cocoa powder, baking powder, and salt in a bowl and mix them together

It will be smooth after you add the milk, peanut butter, melted butter, and vanilla extract

Add the chocolate chips and mix them in

Spread the batter out evenly in the bottom of a slow cooker that has been greased

To dissolve the sugar, add the rest of the sugar to a different bowl and boil water

Add the mix to the slow cooker with the batter

Don't stir

Put the lid on top and cook on high for two to three hours, or until the cake is set

If you want, you can serve it warm with vanilla ice cream and chopped peanuts

Keto Chicken Avocado Salad

A refreshing and satisfying low-carb lunch option packed with protein and healthy fats. Perfect for a quick and easy keto-friendly meal.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 2 tbsp chopped fresh cilantro
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

Dice the chicken and put it in a large bowl

Add the avocado, red onion, cucumber, and cilantro

Mix the mayonnaise and lime juice together in a small bowl

Add the dressing to the chicken mixture and mix it together gently

Add pepper and salt to taste

Serve cold

Blueberry Goat Cheese Chicken Salad

A tasty and energizing salad that is suitable for a Paleo diet, with crunchy walnuts, sweet blueberries, tart goat cheese, and soft chicken combined with a creamy peanut Dijon dressing.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups mixed salad greens
• 1 cup fresh blueberries
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon natural peanut butter
• Salt and pepper to taste

Instructions:

The chopped walnuts, blueberries, goat cheese, shredded chicken, and mixed salad greens should all be combined in a big bowl

To make the dressing, combine the extra virgin olive oil, peanut butter, balsamic vinegar, and Dijon mustard in a small bowl and whisk until well combined

After drizzling the salad with the dressing, gently toss to coat

To taste, add salt and pepper for seasoning

Enjoy and serve right away!

Grilled Chicken with Honey Mustard Sauce

Grilled chicken breasts that are juicy and glazed with a sweet and sour honey mustard sauce. This is the perfect combination of flavors for a BBQ.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce

Instructions:

Preheat the grill to medium-high heat

Season the chicken breasts with salt, pepper, garlic powder, and paprika

In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, and soy sauce to create the sauce

Grill the chicken breasts for 6-8 minutes per side or until fully cooked, basting with the honey mustard sauce during the last few minutes of cooking

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

Serve the grilled chicken breasts drizzled with additional honey mustard sauce

Enjoy your delicious Grilled Chicken with Honey Mustard Sauce!

Homemade OREO Cheesecake Ice Cream

Indulge in the creamy goodness of homemade OREO cheesecake ice cream. With a rich blend of cream cheese, sweetened condensed milk, and crushed OREO cookies, this frozen treat is a delightful combination of flavors and textures.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 14 oz can sweetened condensed milk
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 cup crushed OREO cookies

Instructions:

Beat cream cheese in a bowl until it is smooth and creamy

Mix in the vanilla extract and sweetened condensed milk until everything is well mixed

Heavy cream should be whipped in a different bowl until stiff peaks form

Carefully fold the whipped cream into the cream cheese mixture until it is all mixed in

Add the crushed OREO cookies and mix well

Put the mixture in a container that can go in the freezer

Put it in the freezer for at least 6 hours, or until it gets firm

Serve and have fun!

Spinach & White Bean Soup

The earthy flavors of white beans and spinach are mixed with the fragrant flavors of garlic and thyme to make this hearty and healthy soup. It's a warm dish that's great for cold days and is full of protein and fiber.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 can 15 oz white beans, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and minced garlic, saut until softened

Pour in vegetable broth and water, bring to a simmer

Stir in white beans, chopped spinach, and dried thyme

Season with salt and pepper to taste

Let the soup simmer for 15-20 minutes until flavors meld together and spinach wilts

Stir in lemon juice just before serving

Serve hot, garnished with additional thyme if desired

Low Carb Creamy Chicken Mushroom Soup

This low-carb soup is delicious and comforting. It has soft chicken, earthy mushrooms, and a rich, creamy broth. Great for a cozy meal that fills you up.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 8 oz mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

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

Cut up some onion, garlic, and mushrooms and add them

Cook the vegetables in oil until they are soft

Add salt, pepper, dried thyme, and dried rosemary to taste

Put in the chicken broth and raise the heat

Wait 15 to 20 minutes and then serve

Add the heavy cream and stir it in

Let it cook for another 10 minutes

Make the seasonings taste better

Serve hot with fresh parsley on top

Chocolate Peanut Butter Crunch Brownies

The rich chocolate brownie, creamy peanut butter, chocolate chips, and crunchy rice cereal in these Chocolate Peanut Butter Crunch Brownies make them a very rich and tasty treat.

Ingredients:

• 1 box brownie mix
• 1/2 cup creamy peanut butter
• 1 cup chocolate chips
• 1 cup crispy rice cereal
• 1/4 cup chopped peanuts optional

Instructions:

Warm the oven up to 350F 175C and grease a 9x9-inch baking pan

Follow the directions on the brownie mix package to make it

Spread out half of the brownie batter in the pan that has been prepared

Over low heat, stir peanut butter and chocolate chips together in a small saucepan until smooth

Spread the peanut butter chocolate mixture out evenly over the brownie batter in the pan

Place rice cereal that is crispy on top of the peanut butter and chocolate area

Spread the rest of the brownie batter out evenly over the cereal layer

If you want, you can sprinkle chopped peanuts on top of the brownie batter

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it

Let brownies cool all the way down before cutting them into squares

Margarita Cake Parfait

Enjoy the cool flavors of a Margarita Cake that has been turned into a delicious parfait. Vanilla cake, zesty lime curd, and a hint of tequila and triple sec come together to make a one-of-a-kind dessert that is hard to resist.

Ingredients:

• 2 cups vanilla cake, crumbled
• 1 cup lime curd
• 1 cup whipped cream
• 1/4 cup tequila
• 2 tablespoons triple sec
• Lime zest for garnish

Instructions:

In serving glasses, layer crumbled vanilla cake at the bottom

In a separate bowl, mix tequila and triple sec

Drizzle the mixture over the cake in each glass

Spoon a layer of lime curd over the cake

Top with a generous layer of whipped cream

Repeat the layers until the glasses are filled, ending with a dollop of whipped cream on top

Garnish with lime zest

Chill in the refrigerator for at least 1 hour before serving