Coke Zero Slow Cooker BBQ Wings

Tender and flavorful chicken wings slow-cooked in a sweet and tangy Coke Zero infused barbecue sauce, creating a perfect blend of savory and slightly sweet taste. The broiling step adds a crispy finish, making these wings irresistible for any barbecue lover.

Ingredients:

• 3 lbs chicken wings
• 1 cup Coke Zero
• 1 cup barbecue sauce
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped green onions and sesame seeds for garnish

Instructions:

Mix Coke Zero, soy sauce, minced garlic, onion powder, smoked paprika, salt, and pepper in a bowl to make the marinade

Put the chicken wings in a bowl or a plastic bag that can be closed again

Pour the marinade over the wings and make sure they are well covered

For better flavor, let it sit in the fridge for at least two hours or overnight

Put the wings that have been marinated in a slow cooker and pour over the rest of the marinade

Low-key cook the wings for four to five hours, or until they are soft and cooked all the way through

Get your oven ready to broil

Move the cooked wings carefully to a baking sheet that has been lined with parchment paper

Broil for three to five minutes, or until the skin turns golden and crispy

Before serving, sprinkle chopped green onions and sesame seeds on top

Have fun with your tasty Coke Zero Slow Cooker BBQ Wings!

Mexican Wedding Cookies Recipe

Mexican Wedding Cookies, also known as Snowball Cookies, are delicate, buttery cookies with a melt-in-your-mouth texture. These cookies are a delightful treat for special occasions or any time you crave a sweet indulgence.

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans or walnuts
• 1/4 teaspoon salt
• Additional powdered sugar, for coating

Instructions:

Prepare the oven by heating it up to 325F 165C

Melt the butter and mix it with the powdered sugar in a large bowl until the mixture is light and fluffy

Add the vanilla extract and mix well

Add the flour and salt to the butter mixture slowly while mixing it all together

Add the chopped pecans or walnuts and mix them in well

Making the dough into 1-inch balls, put them on a baking sheet that hasn't been greased

The cookies should be baked in a hot oven for 15 to 18 minutes, or until they are set but not browned

Take the cookies out of the oven and leave them on the baking sheet to cool for a while

Roll the cookies in more powdered sugar to cover them completely while they are still warm

Set the cookies on a wire rack to cool all the way down

After the cookies have cooled all the way, coat them one last time with powdered sugar

Keep the Mexican wedding cookies in a container that won't let air in

Guardians of the Galaxy: The Cosmos Cocktail

Inspired by the Guardians of the Galaxy movies, this bright and refreshing drink is a mix of vodka, blue curaao, cranberry juice, and lime for a taste that's out of this world.

Ingredients:

• 1 oz vodka
• 1 oz blue curaao
• 1 oz cranberry juice
• 1/2 oz lime juice
• 1/2 oz simple syrup
• Ice cubes
• Lime wheel, for garnish

Instructions:

Fill a cocktail shaker with ice cubes

Add vodka, blue curaao, cranberry juice, lime juice, and simple syrup to the shaker

Shake well until chilled

Strain the mixture into a chilled glass filled with ice

Garnish with a lime wheel

Serve and enjoy!

Honey Coconut Milk Lemon Ice Cream Pops

These refreshing ice cream pops combine the tropical flavor of coconut milk with the tangy zest of lemon, sweetened with natural honey. Perfect for a sunny day treat!

Ingredients:

• 2 cans coconut milk
• 1/2 cup honey
• Zest of 2 lemons
• 1/4 cup fresh lemon juice

Instructions:

In a mixing bowl, combine coconut milk, honey, lemon zest, and lemon juice

Whisk until well combined and smooth

Pour the mixture into ice cream molds or popsicle molds

Insert sticks into the molds

Freeze for at least 4 hours or until fully set

Once set, remove from molds and serve immediately, or store in freezer bags for later enjoyment

Quick Skillet Steak with Onions and Mushrooms

This quick steak with onions and mushrooms in a skillet tastes great and doesn't take long to make. Beef tenderloin steaks that are cooked just right are served with mushrooms, caramelized onions, and a tangy balsamic glaze. It's great for a dinner during the week or for a special event.

Ingredients:

• 4 4 oz beef tenderloin steaks, trimmed
• 1/4 tsp kosher salt
• Freshly ground black pepper, to taste
• Olive oil spray
• 1 large onion, sliced into 1/4-inch rings
• 8 oz sliced mushrooms
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1/4 cup beef broth
• 1 tsp Worcestershire sauce
• Chopped fresh parsley, for garnish

Instructions:

Add salt and pepper to both sides of the steaks

Spray the pan with olive oil spray and heat it over medium-high heat

Then add the steaks

Cook for three to four minutes on each side, or until done to your liking

Take out of the pan and set it aside with foil over it

Put the mushrooms and onions in the same pan and cook for about 34 minutes, until the mushrooms start to get soft

After you add the garlic, cook for one more minute

Add the Worcestershire sauce, beef broth, and balsamic vinegar and mix them in

It will take about 5 minutes of cooking until the liquid is cut in half

Put the steaks back in the pan and cook for another two to three minutes to let the flavors mix

Add chopped parsley as a garnish before serving

Gluten-Free Cranberry Pistachio Christmas Snack Mix

You can make this gluten-free Cranberry Pistachio Christmas Snack Mix ahead of time and give it as a gift or to family and friends. The tartness of the cranberries and the crunch of the pistachios make it a great mix of sweet and salty.

Ingredients:

• 2 cups gluten-free rice cereal
• 2 cups gluten-free pretzel twists
• 1 cup gluten-free dried cranberries
• 1 cup gluten-free roasted pistachios
• 1/2 cup white chocolate chips make sure they're gluten-free
• 1/4 cup coconut oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup powdered sugar optional, for dusting

Instructions:

In a large mixing bowl, combine the gluten-free rice cereal, gluten-free pretzel twists, gluten-free dried cranberries, and gluten-free roasted pistachios

In a microwave-safe bowl, melt the white chocolate chips and coconut oil together in 30-second intervals, stirring until smooth

Stir in the vanilla extract

Pour the melted white chocolate mixture over the dry ingredients in the large mixing bowl

Use a spatula to gently toss and coat all the ingredients evenly with the white chocolate mixture

Sprinkle the salt, ground cinnamon, and ground nutmeg over the mixture and toss again to distribute the spices evenly

Spread the mixture in a single layer on a baking sheet lined with parchment paper or a silicone baking mat

Allow the snack mix to cool and the white chocolate to set, which will take about 30-45 minutes

If desired, dust the cooled snack mix with powdered sugar for an extra festive touch

Once the snack mix is completely cooled and the white chocolate is set, break it into pieces and transfer it to an airtight container or gift bags

Enjoy your gluten-free Cranberry Pistachio Christmas Snack Mix!

Crispy Southwest Chicken Wraps

Enjoy the flavors of the Southwest with these crispy chicken wraps, packed with fresh veggies and tangy salsa. Perfect for a quick and healthy lunch or dinner option.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup cornmeal
• 1/4 cup breadcrumbs
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 large whole wheat wraps
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup shredded cheddar cheese
• 1/4 cup plain Greek yogurt
• 1/4 cup salsa

Instructions:

In a shallow bowl, mix together cornmeal, breadcrumbs, chili powder, cumin, paprika, salt, and pepper

Dip chicken slices into the mixture, coating both sides evenly

Heat olive oil in a skillet over medium-high heat

Cook chicken slices for 4-5 minutes on each side, or until crispy and cooked through

Remove chicken from skillet and let cool slightly

To assemble wraps, place a spoonful of shredded lettuce onto each wrap

Top with cooked chicken slices, diced tomatoes, diced red onion, shredded cheddar cheese, Greek yogurt, and salsa

Fold in the sides of the wraps and roll tightly to enclose the filling

Slice each wrap in half diagonally and serve immediately

LEMONY VANILLA CHEESECAKE with CAROB

Indulge in the creamy, tangy goodness of this vegan cheesecake with a delightful twist of lemon and vanilla, topped with rich carob. It's a guilt-free treat that satisfies your sweet cravings!

Ingredients:

• 1 1/2 cups cashews, soaked for at least 4 hours
• 1/2 cup coconut cream
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Pinch of salt
• 1/2 cup carob powder
• 1 cup dates, pitted
• 1/2 cup almonds

Instructions:

Put the dates and almonds in a food processor and pulse them until they turn into a sticky dough

To make the crust, press the dough into the bottom of a cake pan that has been lined with parchment paper

Put the cashews that have been soaked, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, lemon zest, and salt in a blender

Mix until it's creamy and smooth

Put half of the mix on top of the cake pan's crust

Using the blender, add the carob powder to the rest of the mixture and blend until everything is well mixed

Put the carob mix on top of the cake pan's first layer

Smooth the top with a spatula

It should be put in the freezer for at least 4 hours or until it is firm

Take it out of the freezer when it's set and let it sit at room temperature for a few minutes before cutting it up and serving

Have fun with your tasty vegan vanilla cheesecake with lemon and carob!

Keto Almond Butter Cookies

For people on a low-carb or ketogenic diet, these almond butter cookies are a tasty treat that will fill you up. They have a great balance of sweetness and nuttiness without sacrificing flavor because they are made with healthy ingredients like almond butter and erythritol.

Ingredients:

• 1 cup almond butter
• 1/2 cup erythritol or preferred keto-friendly sweetener
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar-free chocolate chips optional

Instructions:

Preheat the oven to 350F 175C

In a mixing bowl, combine almond butter, erythritol, egg, vanilla extract, baking soda, and salt

Mix well until smooth

If desired, fold in sugar-free chocolate chips

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie

Flatten each cookie slightly with a fork, creating a crisscross pattern

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

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Enjoy these keto-friendly almond butter cookies as a guilt-free treat!

Vegan Tahini Chocolate Chip Cookies

Chewy, rich, and bursting with flavor, these vegan tahini chocolate chip cookies are vegan heaven. The traditional chocolate chip cookie recipe gets a special twist from the creamy tahini. Ideal for both non-vegans and vegans!

Ingredients:

• 1 cup tahini
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

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

In a mixing bowl, combine the tahini, brown sugar, maple syrup, almond milk, and vanilla extract

Mix until smooth and well combined

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

Gradually add the dry ingredients to the wet ingredients and mix until a cookie dough forms

Fold in the vegan chocolate chips

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

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

The cookies will continue to firm up as they cool

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

Enjoy your delicious vegan tahini chocolate chip cookies!