Instant Pot Pizza in a Bowl

A quick and tasty dish that tastes like pizza and is easy to make in the Instant Pot. It combines classic pizza flavors with pasta for a filling meal.

Ingredients:

• 1 cup elbow macaroni
• 1 cup pizza sauce
• 1 cup water
• 1/2 cup diced bell peppers
• 1/2 cup sliced black olives
• 1/2 cup sliced pepperoni
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Place elbow macaroni, pizza sauce, and water in the Instant Pot

Close the lid and set the vent to sealing position

Cook on high pressure for 4 minutes

Perform a quick release to release the pressure

Open the lid and stir in bell peppers, black olives, and pepperoni

Sprinkle shredded mozzarella cheese over the mixture

Close the lid for a few minutes until the cheese melts

Season with dried oregano, garlic powder, salt, and pepper

Serve hot in bowls and enjoy the Instant Pot Pizza in a Bowl!

Pumpkin Pie Cheesecake Dip

Enjoy the tastes of pumpkin pie and cheesecake with this smooth and tasty dip. Great for gatherings, parties, or a cozy night in.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1/4 cup powdered sugar
• 1/2 tsp pumpkin pie spice
• 1/2 cup whipped topping
• Graham crackers or cookies, for serving

Instructions:

In a mixing bowl, beat the softened cream cheese until smooth

Add in the pumpkin puree, powdered sugar, and pumpkin pie spice

Mix until well combined

Gently fold in the whipped topping until evenly incorporated

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld

Serve chilled with graham crackers or cookies for dipping

Baked Chicken Fajitas

These Baked Chicken Fajitas are a hassle-free way to enjoy flavorful fajitas without the fuss. Perfect for a quick and delicious meal on Taco Night!

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• 8 small flour tortillas
• Optional toppings: salsa, guacamole, sour cream, shredded cheese

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss chicken, onion, bell peppers, olive oil, and taco seasoning until well coated

Spread mixture evenly on a baking sheet

Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender, stirring halfway through

Warm tortillas in the oven or microwave

Serve baked chicken and vegetable mixture on warm tortillas with desired toppings

Smoked Almonds

Savor these homemade smoked almonds' rich, smoky flavor. Ideal as a tasty snack or as a charming addition to your cheese board.

Ingredients:

• 2 cups whole almonds
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

Instructions:

Set the smoker's temperature to 225F 107C

Toss almonds with olive oil in a bowl until thoroughly coated

Combine the sea salt, cayenne pepper, onion, garlic, and smoked paprika in a different bowl

Toss the almonds until they are evenly coated after adding the spice mixture

Arrange the seasoned almonds in a single layer on a smoker rack or tray

After the smoker is heated, place the rack inside and smoke for thirty minutes

To ensure even smoking, check the almonds halfway through and give them a gentle stir

Before serving, take the smoked almonds out of the smoker and allow them to cool fully

Pecan Pie Fudge

Indulge in the rich flavors of pecan pie with this easy-to-make fudge recipe. It combines the sweetness of chocolate and condensed milk with the crunch of pecans and the essence of graham crackers for a delightful treat.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1/4 cup graham cracker crumbs

Instructions:

Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal

In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter

Microwave the mixture in 30-second intervals, stirring each time, until the chocolate and butter are completely melted and the mixture is smooth

Stir in the vanilla extract, chopped pecans, and graham cracker crumbs

Pour the fudge mixture into the prepared pan and spread it evenly

Refrigerate for at least 2 hours, or until the fudge is set

Once set, use the parchment paper overhangs to lift the fudge out of the pan

Cut the fudge into small squares

Enjoy your delicious Pecan Pie Fudge!

Triple Chocolate Chocolate Chip Cookies

Indulge in the ultimate chocolate lover's treat with these rich and delicious triple chocolate chocolate chip cookies. A perfect blend of three types of chocolate chips in a chewy cocoa-infused cookie!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/4 cup milk chocolate chips
• 1/4 cup white chocolate chips

Instructions:

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

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

In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

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

Fold in the semisweet, milk, and white chocolate chips, distributing them evenly throughout the dough

Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft

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

Once cooled, enjoy these decadent triple chocolate chocolate chip cookies!

Cinnamon Crunch Protein Waffles

Enjoy the health benefits of protein-packed waffles with a tasty cinnamon crunch topping. Not only are these waffles tasty, they are also full of good things for you that will help you start your day off right.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup almond milk
• 1 egg
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 cup crushed cinnamon cereal for topping
• Cooking spray for waffle iron

Instructions:

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

Put the protein powder, baking powder, cinnamon, salt, and whole wheat flour in a large bowl

Melt the honey, egg, and vanilla extract in a different bowl and mix them together using a whisk

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

Make sure not to mix it too much; a few lumps are fine

Use cooking spray to lightly grease the waffle iron so that it doesn't stick

Pour enough batter onto the waffle iron that it covers the waffle grid

The exact amount will depend on the size of your waffle iron

Follow the directions on the waffle iron's box to cook the waffles until they are golden brown and crisp

Carefully take the waffles out of the iron and set them on a plate to serve

For a tasty crunch, sprinkle the cinnamon cereal that has been broken up on top of the waffles

You can top the warm Cinnamon Crunch Protein Waffles with maple syrup, yogurt, or fresh berries, or anything else you like

Enjoy your waffles that are full of protein!

Spicy Sausage, Escarole, and White Bean Stew

This Spicy Sausage, Escarole, and White Bean Stew will keep you warm. Spicy sausage, hearty beans, and bright escarole all work together to make a dish that is both filling and comforting.

Ingredients:

• 1 lb spicy Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bunch escarole, chopped
• 2 cans 15 oz each cannellini beans, drained and rinsed
• 4 cups chicken broth
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions:

In a large pot, brown the spicy Italian sausage over medium heat, breaking it into crumbles

Once cooked, remove excess fat

Add olive oil to the pot and saut chopped onions until softened

Stir in minced garlic, red pepper flakes, dried oregano, and dried thyme

Cook for an additional 1-2 minutes until aromatic

Add chopped escarole to the pot and cook until wilted

Pour in cannellini beans and chicken broth

Bring the stew to a simmer and let it cook for 15-20 minutes to allow the flavors to meld

Season with salt and black pepper to taste

Serve the spicy sausage, escarole, and white bean stew hot, garnished with grated Parmesan cheese

Enjoy the heartiness of this comforting stew!

Simply Perfect Chocolate Cupcakes

These Simply Perfect Chocolate Cupcakes are moist, rich, and incredibly delicious. They're perfect for any occasion, from birthday parties to a sweet treat for yourself. The addition of boiling water to the batter gives them a velvety texture that's simply irresistible.

Ingredients:

• 1 and 3/4 cups 220g all-purpose flour
• 1 and 1/2 cups 300g granulated sugar
• 3/4 cup 65g unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup 240ml buttermilk
• 1/2 cup 120ml vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup 240ml boiling water

Instructions:

Warm your oven up to 350 ?F 175?C and put paper liners in a cupcake tin

Put the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl

In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract

Mix the batter well and until it is smooth

Add the hot water and stir the batter until it is smooth and thin

It's okay that the batter isn't very thick

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 15 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Turn off the oven and let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

You can frost the cupcakes with your favorite frosting, like chocolate buttercream or cream cheese frosting, once they are completely cool

Decorate however you like, and have fun!

Champagne Shrimp & Fruit Salad

This Champagne-infused shrimp salad is a refreshing and elegant dish perfect for a light lunch or dinner. The fruity flavors complement the succulent shrimp, creating a delightful harmony of tastes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup Champagne or sparkling wine
• 1 cup mixed fruits such as mango, pineapple, strawberries
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 lime, juiced
• Salt and pepper to taste
• Mixed greens for serving

Instructions:

Pour Champagne into a bowl and let the shrimp sit in it for 30 minutes

The fruits, onion, cilantro, and avocado should be ready while the meat is marinating

Set the pan on medium-high heat

Take the shrimp out of the marinade and throw away the extra marinade

For every side, cook the shrimp for two to three minutes, until they are pink and done

Put mixed fruits, red onion, cilantro, and avocado in a large bowl

Salt and pepper should be added

Toss slowly

The shrimp should be served on a bed of mixed greens with the fruit salad

Salted Caramel Chocolate Hemp Milkshake

Enjoy the rich and creamy flavors of this Salted Caramel Chocolate Hemp Milkshake that is vegan. Made with hemp milk, which is full of nutrients, this healthy treat is a great way to satisfy your sweet tooth without feeling guilty.

Ingredients:

• 2 cups of unsweetened hemp milk
• 2 ripe bananas, frozen
• 2 tablespoons of raw cacao powder
• 2 tablespoons of almond butter
• 2 Medjool dates, pitted
• 1/2 teaspoon of pure vanilla extract
• A pinch of sea salt
• 2 tablespoons of maple syrup or more to taste
• 1 cup of ice cubes
• Vegan whipped cream optional
• Vegan chocolate chips optional
• Caramel sauce vegan for garnish optional

Instructions:

Place the hemp milk, frozen bananas, cacao powder, almond butter, Medjool dates, vanilla extract, sea salt, and maple syrup in a blender

Blend on high until the mixture is smooth and creamy, scraping down the sides of the blender as needed

Add the ice cubes and blend again until the shake is thick and well combined

Taste and adjust the sweetness by adding more maple syrup if desired

Pour the Salted Caramel Chocolate Hemp Milkshake into glasses

Top with vegan whipped cream, vegan chocolate chips, and a drizzle of caramel sauce if desired

Serve immediately and enjoy!

Crock Pot Spinach & Bacon Cheese Dip

This creamy and flavorful spinach and bacon cheese dip is perfect for parties, game days, or any gathering. The slow cooker method allows the flavors to meld together perfectly, creating a deliciously indulgent appetizer that everyone will love.

Ingredients:

• 1 10 oz package frozen chopped spinach, thawed and drained
• 1 8 oz package cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper

Instructions:

In a slow cooker, combine all ingredients and stir until well mixed

Cover and cook on low for 2-3 hours, stirring occasionally, until cheese is melted and dip is heated through

Serve warm with tortilla chips, crackers, or sliced baguette

Extra Creamy Slow Cooker Cheeseburger Soup

This Extra Creamy Slow Cooker Cheeseburger Soup is a comforting and hearty dish that combines the flavors of a cheeseburger with the ease of a slow cooker. Loaded with ground beef, vegetables, and plenty of cheese, it's sure to be a hit with the whole family.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 cups frozen hash brown potatoes
• 1 cup shredded carrots
• 1 cup diced celery
• 1 10
• 75 oz can condensed cheddar cheese soup
• 1 10
• 75 oz can condensed cream of mushroom soup
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese

Instructions:

Cook the ground beef in a pan over medium heat until it turns brown

Get rid of extra fat

Dice the onion and mince the garlic and add them to the pan

Cook until the onion is clear

Put the beef mixture in the slow cooker

Put frozen hash browns, carrots, celery, chicken broth, cheddar cheese soup, cream of mushroom soup, basil, parsley, salt, and pepper in the slow cooker

Use a stir to mix

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Heavy cream and shredded cheddar cheese should be added about 30 minutes before serving

Stir the soup until the cheese melts and it becomes creamy

Serve hot, and if you want, top with more shredded cheese