Banana Smores Cookies

These Banana Smores Cookies are a delightful way to use up overripe bananas. They combine the sweet and gooey goodness of smores with the rich flavor of chocolate and the natural sweetness of ripe bananas. Perfect for a sweet treat any time of the day

Ingredients:

• 2 overripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Beat the softened butter and granulated sugar in a mixing bowl until they become light and fluffy

Incorporate the egg, vanilla extract, and mashed bananas into the butter mixture, ensuring thorough mixing

Mix the flour, baking soda, cocoa powder, and salt in a different bowl

Mixing until a dough forms, gradually add the dry ingredients to the wet ones

Add the crushed graham crackers, mini marshmallows, and chocolate chips and mix them in

Leaving space between each cookie, drop spoonfuls of cookie dough onto the baking sheet that has been prepared

Preheat the oven and bake the cookies for 10 to 12 minutes, or until the edges are set and the color has slightly turned golden brown

Take them out of the oven and allow to cool for a few minutes on the baking sheet, then move them to a wire rack to cool down completely

Savor your mouthwatering Banana Smores Cookies

Double Chocolate Coconut Cookies

Indulge in the perfect blend of chocolate and coconut with these delightful double chocolate coconut cookies. Theyre soft, chewy, and packed with rich flavors that will satisfy your sweet tooth.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup 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 shredded coconut
• 1/2 cup chocolate chips
• 1/4 cup chopped walnuts optional

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk

Melt the butter and mix it with the brown sugar and white sugar in a separate large bowl until the mixture is smooth and creamy

Add the egg and vanilla extract and mix them in well

Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined

Shred the coconut, add the chocolate chips, and if using chop the walnuts

Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middle is still a little soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Enjoy these tasty double chocolate coconut cookies after theyve cooled down

Gluten-Free Cherry Cashew Cookies

Cherry cashew cookies that are free of gluten are a tasty treat that have the sweetness of dried cherries and the richness of cashews. They are great for people who are sensitive to gluten or who want a tasty gluten-free cookie option.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup cashew butter
• 1/2 cup coconut sugar
• 1/4 cup dried cherries, chopped
• 1/4 cup cashews, chopped
• 1/4 cup coconut oil, melted
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Gluten-free all-purpose flour, almond flour, baking soda, and salt should all be mixed together in a bowl

Melt the coconut oil and add the egg and vanilla extract to a different bowl

Then, use a whisk to mix the ingredients well

Add the dry ingredients to the wet ones one at a time and mix them together until you get cookie dough

Add the cashews and chopped dried cherries and mix them in

Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving some space between each cookie

To make each cookie a little flatter, use the back of a fork

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Once cooled, put it in a container that wont let air in

Have fun with your cherry cashew cookies that dont have gluten

Vegan Pumpkin Oatmeal Cookies

Soft and flavorful vegan pumpkin oatmeal cookies filled with warm cinnamon and decadent chocolate chips. Perfect for a cozy treat

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions:

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

In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract

Add rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt

Mix until well combined

Fold in vegan chocolate chips

Scoop dough onto the prepared baking sheet, leaving space between each cookie

Bake for 12-15 minutes, or until cookies are lightly golden brown around the edges

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Spinach, Mushrooms, and Bacon

Indulge in the savory combination of Spinach, Mushrooms, and Bacon, a flavorful and satisfying keto-friendly side dish. Perfectly crispy bacon adds a smoky richness to tender sautéed mushrooms and vibrant spinach leaves, creating a dish bursting with flavor and nutrients.

Ingredients:

• 4 slices bacon, chopped
• 8 oz mushrooms, sliced
• 4 cups fresh spinach leaves
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: grated Parmesan cheese for garnish

Instructions:

Heat up a large skillet over medium-low and add the chopped bacon

Cook until the bacon is crispy

Take the bacon out of the pan and set it aside

Leave the bacon fat in the pan

Put the minced garlic and sliced mushrooms in the same skillet that has bacon fat in it

It will take about 5 to 7 minutes of cooking until the mushrooms are soft and golden brown

Add the fresh spinach leaves to the pan and stir them around a few times to make them wilt

This should take about two to three minutes

Add the cooked bacon back to the pan and mix everything together

To taste, add salt and pepper

If you want, you can serve it hot with grated Parmesan cheese on top

Enjoy this tasty and healthy dish of spinach, mushrooms, and bacon

Easy Chicken Fried Rice

This Easy Chicken Fried Rice recipe is a quick and delicious way to use leftover rotisserie chicken. Its packed with flavor and makes for a satisfying meal that the whole family will enjoy.

Ingredients:

• 2 cups cooked rotisserie chicken, diced
• 3 cups cooked rice, preferably cold
• 2 tablespoons vegetable oil
• 1 cup frozen peas and carrots, thawed
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce optional
• Salt and pepper to taste
• Green onions for garnish

Instructions:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat

Add the diced onion and cook for 2-3 minutes until it becomes translucent

Stir in the minced garlic and cook for another 30 seconds until fragrant

Push the onion and garlic to one side of the skillet and pour the beaten eggs into the other side

Scramble the eggs until they are fully cooked

Add the diced rotisserie chicken, thawed peas and carrots to the skillet

Stir-fry for about 2-3 minutes until the chicken is heated through

Add the cold cooked rice to the skillet and break it up with a spatula

Stir-fry everything together for about 3-4 minutes until the rice is heated and starts to turn slightly crispy

Pour the soy sauce and oyster sauce if using over the rice mixture and stir to evenly distribute the sauce

Cook for an additional 2 minutes, stirring frequently

Season with salt and pepper to taste

Adjust the soy sauce or oyster sauce if desired

Garnish with chopped green onions and serve hot

Instant Pot Green Chili Tacos

These Instant Pot Green Chili Tacos are a flavorful and easy-to-make meal. The tender, shredded chicken is cooked in a tasty green chili sauce, making for a perfect taco filling. Customize your tacos with your favorite toppings for a mouthwatering dinner option.

Ingredients:

• 2 lbs boneless chicken thighs
• 1 cup chicken broth
• 1 can 4 oz diced green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• Salt and pepper to taste
• 12 small flour or corn tortillas
• Toppings of your choice e
• g
• , shredded cheese, sour cream, salsa, cilantro

Instructions:

In the Instant Pot, put chicken thighs

In a different bowl, mix together the garlic, cumin, chili powder, oregano, salt, and pepper

Add the green chilies and mix them in

Put this on top of the chicken in the Instant Pot

Put the lid on the Instant Pot and set it to Manual or Pressure Cook

Leave it on for 15 minutes at high pressure

After the food is done cooking, let the pressure naturally drop for 5 minutes and then do a quick release of any remaining pressure

Take the chicken out of the Instant Pot and use two forks to shred it

Put the shredded chicken back in the Instant Pot and add the tasty sauce

They can be warmed up in the microwave or on a griddle

Put some of the chicken mixture on each tortilla and then add any toppings you like

Have fun with your tasty Instant Pot Green Chili Tacos