These homemade waffles are delicious and can be used for breakfast, dessert, or a Friday night movie. You can add your favorite toppings to make them your own. They’re fluffy on the inside and crispy on the outside.

Ingredients: 1 ½ cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. ½ teaspoon salt. 2 large eggs. 1 ¾ cups milk. ½ cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. Preheat your waffle iron and lightly grease it with cooking spray or oil. Pour enough batter into the waffle iron to cover the waffle grid but not overflow. Close the waffle iron and cook according to the manufacturer’s instructions, usually for about 5 minutes or until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and serve immediately with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.

Alli

Paleo and Whole30 compliant, these 5-ingredient slow cooker steak fajitas are an excellent choice for a quick and nutritious supper. You can have tender, flavorful steak with traditional fajita vegetables with very little work.

Ingredients: 1 lb flank steak, thinly sliced. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 1 tablespoon chili powder. 1 teaspoon cumin.

Instructions: Add the bell pepper, onion, and sliced flank steak to the slow cooker. Over the ingredients in the slow cooker, sprinkle the cumin and chili powder. Mix everything until coated all over. Steak should be cooked for 68 hours on low or 34 hours on high, or until tender. If preferred, serve the steak fajitas over cauliflower rice or inside lettuce wraps.

Madison H

These chewy gingerbread cookies are Paleo and Vegan-friendly, perfect for a festive treat or anytime snack. They are rich in flavor with warming spices like ginger, cinnamon, and cloves, and have a delightful chewy texture.

Ingredients: 2 cups almond flour. ¼ cup coconut flour. ½ cup coconut sugar. 1 tsp ground ginger. 1 tsp ground cinnamon. ¼ tsp ground cloves. ¼ tsp ground nutmeg. ¼ tsp baking soda. ¼ cup molasses. ¼ cup melted coconut oil. 1 tsp vanilla extract. 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, coconut flour, coconut sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In another bowl, mix together molasses, melted coconut oil, vanilla extract, and flax egg. Combine wet and dry ingredients until a dough forms. Roll dough into balls and place them on the prepared baking sheet. Flatten each ball slightly with your palm or a fork. Bake for 10-12 minutes until edges are set but centers are still soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your chewy gingerbread cookies!

Jules

A classic comfort food dish made easy in the slow cooker. Hearty beans and savory hot dogs simmered in a sweet and tangy sauce.

Ingredients: 1 lb dried beans any variety, such as navy, pinto, or black beans. 4 cups water. 1 onion, diced. 1 bell pepper, diced. 1 cup ketchup. ¼ cup brown sugar. 2 tablespoons mustard. 1 lb hot dogs, sliced.

Instructions: Rinse the dried beans and place them in the slow cooker. Add water, diced onion, diced bell pepper, ketchup, brown sugar, and mustard to the slow cooker. Stir to combine ingredients. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until beans are tender. Add sliced hot dogs to the slow cooker during the last hour of cooking. Stir well and let cook until hot dogs are heated through.

Elle D

These adorable chocolate dipped marshmallow snowmen are a fun and festive treat for the holiday season. They make a great addition to any winter-themed party or as a special homemade gift.

Ingredients: 12 large marshmallows. 1 cup white chocolate chips. ¼ cup semi-sweet chocolate chips. 12 small pretzel sticks. 24 mini chocolate chips. 12 orange sprinkles for noses. Black gel icing for eyes and mouths. 12 lollipop sticks.

Instructions: A marshmallow should be threaded onto each lollipop stick, allowing room for the snowman’s head at the top. In a bowl that is safe to use in the microwave, melt the white chocolate chips for 30 seconds at a time, stirring until smooth. Evenly coat each marshmallow by dipping it into the melted white chocolate. Let the dripping chocolate fall off. After dipping, place the marshmallows on a baking sheet covered with parchment paper to set for a few minutes. In the meantime, smooth out the semi-sweet chocolate chips in a different microwave-safe bowl. To make a hat, dip the top of each marshmallow, which represents the snowman’s head, into the melted semi-sweet chocolate. Let the dripping chocolate fall off. For the eyes and nose of each marshmallow, insert two mini chocolate chips, and use the orange sprinkle. Make the snowman’s mouth and buttons down its front with the black gel icing. To create the snowman’s arms, break the pretzel sticks in half and place one half into each side of the body. Before serving, let the chocolate set fully. Savor your delectable marshmallow snowmen dipped in chocolate!

Sofia L

Crockpot Smoked Neckbones are a tasty way to enjoy smoke. In this simple crockpot recipe, smoked neckbones are cooked slowly with aromatic vegetables and tasty spices. For a hearty and comforting meal that doesn’t take much work, serve over rice.

Ingredients: 3 lbs smoked neckbones. 1 onion, finely chopped. 2 celery stalks, chopped. 2 carrots, peeled and sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1 can 14 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. ½ teaspoon cayenne pepper. Salt and black pepper to taste. Cooked rice, for serving. Fresh parsley, chopped, for garnish optional.

Instructions: Place smoked neckbones, chopped onion, celery, carrots, and minced garlic into the crockpot. Pour chicken broth and diced tomatoes with their juices over the ingredients. Season with dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine. Cover and cook on low for 6-8 hours or until the neckbones are tender and the flavors are well melded. Serve the smoked neckbones over cooked rice. Garnish with fresh chopped parsley if desired. Enjoy the rich and smoky flavor of Crockpot Smoked Neckbones with minimal effort! A comforting and hearty dish perfect for any day.

Lindsey L

Delicious chocolate chip cookies to enjoy alongside the Cardinal Cake Pop Tutorial by Pint Sized Baker. These cookies are the perfect sweet treat for your baking adventures! Enter the Bakerella Giveaway for a chance to win amazing baking goodies.

Ingredients: 2 cups all-purpose flour. ½ teaspoon baking soda. ½ teaspoon salt. ½ cup unsalted butter, softened. ½ cup granulated sugar. ½ cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a bowl using a whisk. Then, in a different large bowl, beat the butter, white sugar, and brown sugar together until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. Add the chocolate chips and mix them in. Take dough balls about the size of a tablespoon and roll them into balls. Cover the baking sheet with foil and put them on it. 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 down.

Prep Time: 15 minutes

Cook Time: 10-12

Kendrick

A gluten-free version of the classic Colorado Bulldog cocktail that uses kombucha as an alternative that is both refreshing and full of good bacteria. The smooth coconut milk goes well with the tastes of the vodka, coffee liqueur, and kombucha, making a delicious and one-of-a-kind drink.

Ingredients: 1.5 oz gluten-free vodka. 1 oz coffee liqueur ensure it’s gluten-free. 2 oz coconut milk unsweetened. 2 oz kombucha flavor of choice. Ice cubes. Optional: whipped cream and chocolate shavings for garnish.

Instructions: Put ice cubes in a cocktail shaker. Kochacha, coffee liqueur, coconut milk, and vodka should all be put into the shaker. For about 15 to 20 seconds, shake it really hard until it’s completely cold. Strain the drink into an ice-filled highball glass. No need to: Put some whipped cream on top and chocolate shavings on top to make it look nice. Serve right away and enjoy responsibly!

Valerie G