5 Crock Pot Dinners in 1 Hour

Prepare five different slow cooker dinners in just one hour by utilizing two slow cookers simultaneously. This recipe provides a variety of flavors with minimal effort, perfect for busy weeknights.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 lb boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 1 cup baby carrots
• 1 onion, chopped
• 2 cups beef broth
• 1 cup chicken broth
• 1 can diced tomatoes
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 1 packet Italian dressing mix
• 1 cup frozen corn
• 1 cup frozen peas
• Salt and pepper to taste

Instructions:

Put potatoes, carrots, onion, and beef stew meat in a slow cooker

Add beef broth to the meat and vegetables

Put chicken breasts in a different slow cooker

Cover the chicken breasts with chicken broth

Add taco seasoning to the beef mixture and mix it in

Cover the chicken breasts with ranch dressing mix

Put the lids on both slow cookers and cook on high for one hour

To the beef mix after an hour, add diced tomatoes, frozen corn, and frozen peas

Use forks to shred the chicken breasts

Add the Italian dressing mix to the chicken that has been shred

For an extra 10 minutes on high, let both mixtures cook

Before you serve, add salt and pepper to taste

Easy One-Pot Shrimp Orzo

This easy one-pot shrimp orzo is a quick and flavorful meal that combines succulent shrimp with tender orzo pasta in a savory tomato and chicken broth. Perfect for busy weeknights or a cozy dinner at home &

Gluten-Free Small Batch Cheesecake with Elderflower Peaches

Enjoy this delicious gluten-free small batch cheesecake with peaches that have been infused with elderflower. The perfect mix of fruity and creamy tastes.

Ingredients:

• 1 cup gluten-free graham cracker crumbs
• 2 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup canned peaches in elderflower syrup, chopped
• 1 tablespoon elderflower liqueur optional
• Whipped cream and fresh mint leaves for garnish

Instructions:

Preheat your oven to 325F 163C

In a small bowl, mix the gluten-free graham cracker crumbs and melted butter until the crumbs are well-coated

Press the crumb mixture firmly into the bottom of a 4-inch springform pan to create the cheesecake crust

In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy

Add the egg and vanilla extract to the cream cheese mixture, and continue to beat until fully combined

Pour the cream cheese filling over the crust in the springform pan

Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle

Remove the cheesecake from the oven and let it cool to room temperature

Then, refrigerate it for at least 2 hours or until completely chilled and set

In a small saucepan, gently heat the chopped peaches in elderflower syrup over low heat for a few minutes

If desired, add the elderflower liqueur and stir

Let the peach mixture cool to room temperature

Once the cheesecake has set and cooled, remove it from the springform pan and transfer it to a serving plate

Spoon the elderflower peaches over the top of the cheesecake

Garnish with whipped cream and fresh mint leaves

Serve and enjoy your gluten-free small batch cheesecake with elderflower peaches

Almond Cashews Paleo Pie Crust

This gluten-free Almond Cashews Paleo Pie Crust is perfect for those following a paleo or gluten-free diet. Its made with almond flour and cashew meal, providing a nutty and wholesome base for your favorite pie fillings.

Ingredients:

• 1 cup almond flour
• 1/2 cup cashew meal
• 2 tablespoons coconut flour
• 2 tablespoons coconut oil, melted
• 1 egg
• 1/4 teaspoon salt
• 1 tablespoon honey optional, for sweetness

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine almond flour, cashew meal, coconut flour, and salt

Add the melted coconut oil and egg to the dry ingredients

If you prefer a sweeter crust, add honey as well

Mix everything until a dough forms

Press the dough into a pie dish to form an even crust, making sure to press it up the sides as well

Use a fork to prick the bottom of the crust to prevent it from puffing up during baking

Bake the crust in the preheated oven for 10-12 minutes, or until it turns golden brown

Remove from the oven and let it cool before filling with your desired pie filling

Gluten-Free Pancake Mix

Make your own gluten-free pancake mix and enjoy light and fluffy pancakes. Its perfect for a tasty breakfast or brunch.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions:

In a large bowl, whisk together all the dry ingredients until well combined

Transfer the mix to an airtight container for storage

When ready to make pancakes, measure out 1 cup of the mix and transfer it to a mixing bowl

Add 1 cup of milk dairy or non-dairy and 1 large egg to the mix, stirring until just combined

Let the batter sit for 5 minutes to thicken slightly

Heat a lightly greased skillet or griddle over medium heat

Pour 1/4 cup of batter onto the skillet for each pancake

Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side

Serve warm with your favorite toppings

Lobster Roll

Indulge in the classic taste of a lobster roll with this easy-to-make recipe. The succulent lobster meat mixed with creamy mayonnaise and refreshing lemon juice, all nestled in a buttery toasted bun, creates a dish that is both satisfying and delicious.

Ingredients:

• 2 lobster tails, cooked and chopped
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 2 celery stalks, finely chopped
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 4 hot dog buns
• 2 tablespoons butter, melted
• Lettuce leaves for serving

Instructions:

In a bowl, mix together chopped lobster, mayonnaise, lemon juice, celery, parsley, salt, and pepper

Preheat a skillet over medium heat

Brush the insides of the hot dog buns with melted butter

Toast the buns in the skillet until golden brown

Fill each toasted bun with the lobster mixture and top with lettuce leaves

Serve immediately and enjoy

Christmas Tree Cupcakes

These festive Christmas Tree Cupcakes are a delightful treat for the holiday season. They are perfect for holiday parties and gatherings, and kids will love decorating their own edible Christmas trees

Ingredients:

• 1 box of your favorite cupcake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup green frosting
• 1/2 cup mini chocolate chips
• 12 ice cream sugar cones
• Assorted colored sprinkles
• Star-shaped sprinkles optional

Instructions:

Follow the directions on the cupcake mix to get your oven ready

Take cupcake liners and line a cupcake tray with them

Cake mix, eggs, vegetable oil, and water should all be mixed together in a bowl until the batter is smooth

Use two thirds of the batter to fill up each cupcake liner

If you put a toothpick into the middle of a cupcake and it comes out clean, the cupcakes are done

Follow the directions on the box of cupcake mix

On a wire rack, let the cupcakes cool all the way down

Cover each cupcake with green frosting to make it look like a tree once they are cool

To make the tree shape, flip an ice cream cone upside down and place it on top of each frosted cupcake

Use mini chocolate chips as ornaments and different colored sprinkles as lights and other decorations on your Christmas tree cupcakes

If you want, you can put a star-shaped sprinkle on top of each tree to make it look nicer

Now you can enjoy your Christmas Tree Cupcakes

Just wait for the frosting to freeze