Ingredients:

• 1 cup butter, softened


• 1 and 1/2 cups granulated sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 2 and 3/4 cups all-purpose flour


• 2 teaspoons cream of tartar


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup white chocolate chips


• 1/4 cup granulated sugar for rolling


• 1 tablespoon ground cinnamon

Instructions:

Preheat the oven to 350F 175C

Line baking sheets with parchment paper

In a large bowl, cream together the softened butter and 1 and 1/2 cups of granulated sugar until light and fluffy

Beat in the eggs, one at a time, and then stir in the vanilla extract

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

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

Fold in the white chocolate chips

In a small bowl, combine 1/4 cup granulated sugar and ground cinnamon for rolling

Scoop tablespoon-sized portions of cookie dough and roll into balls

Roll each dough ball in the cinnamon-sugar mixture until coated evenly

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart

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 sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these delightful Snickerdoodle-like Cinnamon and White Chip Cookies!

Ingredients:

• 1 lb dried navy beans, rinsed and picked over


• 1 ham bone or 1 lb ham hocks


• 1 onion, chopped


• 3 carrots, chopped


• 3 celery stalks, chopped


• 3 cloves garlic, minced


• 6 cups chicken broth


• 2 bay leaves


• 1 tsp dried thyme


• Salt and pepper to taste

Instructions:

Place dried navy beans in the slow cooker

Add ham bone or ham hocks, onion, carrots, celery, and garlic

Pour chicken broth over the ingredients

Add bay leaves and dried thyme

Season with salt and pepper to taste

Cover and cook on low for 8-10 hours or high for 4-6 hours, until beans are tender and soup is flavorful

Remove ham bone or ham hocks from the slow cooker

Shred any meat from the bone and return to the soup

Discard bay leaves

Serve hot and enjoy!

Ingredients:

• 1 1/2 pounds beef stew meat, cut into 1-inch cubes


• 1 onion, chopped


• 2 cloves garlic, minced


• 2 cups beef broth


• 1 tablespoon Worcestershire sauce


• 1 teaspoon Dijon mustard


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 8 ounces mushrooms, sliced


• 1/2 cup sour cream


• 2 tablespoons cornstarch


• 2 tablespoons water


• 12 ounces egg noodles, cooked

Instructions:

Put the beef, onion, garlic, beef broth, Worcestershire sauce, mustard, salt, and pepper in the pressure cooker

Lock the lid shut

Put the food through 20 minutes of high pressure

Let the pressure drop naturally for 10 minutes, and then quickly let go of any extra pressure

Add sour cream and mushrooms and mix well

In a small bowl, mix the cornstarch and water together

Then, add the mixture to the beef

Stir the sauce all the time while cooking in saut mode until it gets thick

Put it on top of warm egg noodles

Ingredients:

• 1 cup unsweetened almond milk


• 1/4 cup heavy cream


• 2 tablespoons cocoa powder


• 2 tablespoons powdered erythritol


• 1/2 teaspoon peppermint extract


• 1/4 teaspoon vanilla extract

Instructions:

Over medium-low heat, mix almond milk and heavy cream in a small saucepan

Add cocoa powder and erythritol powder and mix them together using a whisk until the mixture is smooth

Taking it off the heat, add the vanilla extract and peppermint extract and mix them in

Let it cool all the way down before putting it in a jar or bottle to store

Keep in the fridge and give it a good shake before adding it to your coffee

Ingredients:

• 12 ounces gluten-free dark chocolate chips


• 12 ounces gluten-free white chocolate chips


• 1/2 teaspoon peppermint extract


• 1/2 cup crushed gluten-free candy canes

Instructions:

Put parchment paper on the bottom of a baking sheet

In a bowl that can go in the microwave, melt the gluten-free dark chocolate chips for 30 seconds at a time, stirring after each time until the chocolate is smooth

Melt the dark chocolate and add 1/4 teaspoon of peppermint extract

Place the dark chocolate on the baking sheet that has been prepared and spread it out until it is the thickness you want

For about 20 minutes, put the baking sheet in the fridge to let the dark chocolate set

To melt the gluten-free white chocolate chips in another bowl that can go in the microwave, do it in 30-second increments, stirring between each one until the chocolate is smooth

Add the last 1/4 teaspoon of peppermint extract to the white chocolate that has been melted and mix it in

Spread out the white chocolate layer on top of the dark chocolate layer that has set

Place the broken up gluten-free candy canes on top of the white chocolate cake

Put the baking sheet back in the fridge for at least 30 minutes to let the peppermint bark harden all the way through

Break the bark into pieces when it's set, and enjoy your gluten-free peppermint bark!

Ingredients:

• 1/4 cup chia seeds


• 1 cup almond milk


• 1 tablespoon maple syrup


• 1/2 teaspoon vanilla extract


• Toppings of choice e


• g


• , fresh berries, sliced bananas, shredded coconut

Instructions:

Add the chia seeds, almond milk, maple syrup, and vanilla extract to a bowl and mix them together

Let it sit for 5 minutes and then stir it again to keep it from clumping

Put it in the fridge overnight or for at least four hours with the lid on

Stir the pudding and add any toppings you want before serving

Ingredients:

• 1 bunch radishes, trimmed and halved


• 2 tbsp butter or ghee


• 1 tbsp erythritol or your preferred sugar substitute


• 1/2 tsp ground cinnamon


• Pinch of salt

Instructions:

Heat butter or ghee in a skillet over medium heat

Add radishes to the skillet and saut for 5-7 minutes, stirring occasionally, until they begin to soften

Sprinkle erythritol, ground cinnamon, and a pinch of salt over the radishes

Continue to saut for another 2-3 minutes, or until radishes are tender and caramelized

Remove from heat and serve hot as a delicious keto-friendly side dish

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed


• 1/4 cup fresh parsley, chopped


• 2 cloves garlic, minced


• 2 tablespoons lemon juice


• 2 tablespoons olive oil


• 1/2 teaspoon ground cumin


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 2-4 tablespoons water as needed

Instructions:

Put chickpeas, parsley, garlic, lemon juice, olive oil, cumin, salt, and black pepper in a food processor and blend them all together

Scrape down the sides of the bowl as needed to make the mixture smooth

If the mix is too thick, add water a tablespoon at a time until it's the right consistency

Check the seasoning and make changes if needed

Put the hummus on a plate to serve

If you want, you can add a drizzle of olive oil and some chopped parsley as a garnish

Pair it with pita chips, carrot sticks, or cucumber slices, or anything else you like to dip

Ingredients:

• 1/4 cup lemon juice


• 1/4 cup olive oil


• 1 tablespoon maple syrup


• 1 teaspoon Dijon mustard


• 1 clove garlic, minced


• Salt and pepper, to taste

Instructions:

In a small bowl, whisk together lemon juice, olive oil, maple syrup, Dijon mustard, and minced garlic until well combined

Season with salt and pepper to taste

Store in a sealed container in the refrigerator until ready to use

Ingredients:

• 2 cups white sugar


• 1 cup brown sugar


• 3/4 cup unsalted butter


• 2/3 cup evaporated milk


• 1/2 cup canned pumpkin


• 2 tablespoons corn syrup


• 1 teaspoon pumpkin pie spice


• 1 teaspoon vanilla extract


• 1 1/2 cups white chocolate chips


• 7 ounces marshmallow creme


• 1 cup chopped pecans


• 1/2 teaspoon salt

Instructions:

Combine white sugar, brown sugar, butter, evaporated milk, pumpkin, corn syrup, and salt in a large saucepan

Stir over medium heat until sugar dissolves and mixture comes to a boil

Continue to cook until a candy thermometer reads 234F soft-ball stage, stirring constantly

Remove from heat and stir in pumpkin pie spice, vanilla extract, and white chocolate chips until smooth

Fold in marshmallow creme and chopped pecans until well combined

Pour mixture into a greased 9x9-inch pan and let it cool at room temperature for a few hours or until set

Cut into squares and serve