The FB Cook

Start your day right with these Oatmeal Apple Breakfast Cookies! Perfect for busy mornings or a nutritious snack! 🍎🍪✨

📝 Ingredients:

🥣 1 cup rolled oats
🍎 2 large apples, peeled and grated
🌾 1/2 cup whole wheat flour
🍯 1/4 cup honey or maple syrup
🧈 1/4 cup unsalted butter, melted
🌿 1 tsp cinnamon
🥄 1/2 tsp baking powder
🧂 1/4 tsp salt
🥚 1 egg
🍦 1 tsp vanilla extract
👩‍🍳 Directions:

🔥 Preheat oven to 350°F (175°C).
🥣 In a large bowl, mix together the rolled oats, whole wheat flour, cinnamon, baking powder, and salt.
🍎 Stir in the grated apples, honey, melted butter, egg, and vanilla extract until well combined.
🍪 Line a baking sheet with parchment paper. Scoop tablespoon-sized amounts of the mixture onto the sheet, flattening slightly into cookie shapes.
🕒 Bake for 15-18 minutes, or until the edges are golden brown.
🆒 Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏲ Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes

📊 Kcal: 150 kcal per cookie | Servings: 12 cookies

🏷 Hashtags:

Oatmeal Pumpkin Cookies 😍 🧡
Recipe ✅ https://onmykidsplate.com/pumpkin-oatmeal-cookies/
Chewy and full of all those wonderful pumpkin spice flavors! Delicious!

Crack chicken and potato skillet casserole!

Savory Mini Meatloaf Muffins with a Tangy Glaze

Ingredients:

1 lb ground beef
1 egg, beaten
1/2 cup breadcrumbs
1/4 cup ketchup
1/4 cup milk
1/2 onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 cup brown sugar
1/4 cup ketchup (for glaze)
2 tablespoons apple cider vinegar (for glaze)
1 teaspoon mustard (for glaze)

Directions:

Preheat oven to 375°F (190°C).
In a large bowl, mix together ground beef, egg, breadcrumbs, 1/4 cup ketchup, milk, onion, garlic, Worcestershire sauce, salt, pepper, and thyme until well combined.
Grease a muffin pan and fill each cup with the meat mixture, pressing down slightly.
In a small bowl, whisk together brown sugar, 1/4 cup ketchup, apple cider vinegar, and mustard to make the glaze.
Spoon the glaze over each meatloaf muffin.
Bake for 25-30 minutes, or until the meatloaf muffins are cooked through.
Let them cool for 5 minutes before removing from the pan.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 220 kcal | Servings: 12 muffins

Ginger beer recipe: natural, delicious, and healing
Ingredients:
7 ounces (200 grams) ground ginger
15.2 fluid ounces (450 milliliters) mineral water
8 ounces (225 grams) sugar (or organic honey as a substitute)
3.9 fluid ounces (115 milliliters) sparkling water
A few drops of lemon juice
Lemon slices for garnish
Full Recipe in (c.o.m.m.e.n.t ).👇
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andied Pecans
2 C Pecans
1 C Brown Sugar
1 tsp Salt
1/2 tsp Cinnamon
3 Tbs water
Cook mixture on medium high heat till melted.
Add in pecans, cooking for 2 minutes.
Cool on parchment paper.
FULL RECIPE Link in First (c.o.m.m.e.n.t

As we work our way closer to winter, gut health becomes vital to staying healthy and happy. The lack of fresh foods and sunlight has a negative impact on our overall wellness. 🙌

Over the next month or so I will be giving out tips and tricks to keep your gut happy and healthy this winter season.✨️💪

PINE NEEDLE SPRITE 🌲
During the holiday seasons, sodas are a popular beverage at many family events. Unfortunately commercial sodas are full of harmful toxic ingredients, including high fructose corn syrup, a proven carcinogenic.

Instead, make yourself a "natural" pine needle sprite! A slightly fermented beverage full of live microorganisms and prebiotic substrates, great for balancing gut flora!🙌🌲✨️

INGREDIENTS:
2 cups pine needles
2½ cup water (filtered water)
4 tbsp honey or sugar (1 tablespoon per jar)

INSTRUCTIONS:
Add your sugar and pine needles to your clean sterilized bottles. Fill up with water close lid and allow it to sit for 3 days.

If you live in a region, it's cold, place bottles in a sunny windowsill.
If you live where it's hot, keep away from sunlight.

After 3 days, do not shake the bottle, and carefully open the lid.

NOTE: You may only see tiny bubbles. There should be a great amount of gas dissolved in the water, as long as your bottle is not leaking.

Enjoy over ice!!

Stay Wild ✌️

Homemade Pizza Sauce

Ingredients:

- 1 can (28 ounces) crushed tomatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, finely chopped (optional for freshness)

Directions:

1. Sauté Onion and Garlic: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Add Tomatoes and Spices: Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), and tomato paste. Mix well to combine all the ingredients.

3. Simmer the Sauce: Reduce the heat to low and let the sauce simmer gently for about 20-25 minutes. Stir occasionally to prevent sticking and to ensure even cooking.

4. Season the Sauce: Add the sugar, salt, and black pepper to the sauce. Sugar helps to balance the acidity of the tomatoes.

5. Finish with Fresh Basil: If using fresh basil, stir it into the sauce at the end of cooking for a burst of flavor.

6. Blend for Smoothness (Optional): For a smoother sauce, use an immersion blender to blend the sauce directly in the pan, or carefully transfer the sauce to a blender and blend until smooth.

7. Cool and Use: Allow the sauce to cool before spreading on your pizza dough. This sauce can also be used for dipping or as a base for other Italian dishes.

8. Store or Freeze: Any leftover sauce can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 3 months.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Yield: About 3-4 cups

This Homemade Pizza Sauce is rich, hearty, and packed with authentic Italian flavors. Made with simple ingredients, this sauce is perfect for your pizza nights and will elevate your homemade pizzas to a new level. The combination of herbs and spices, simmered with tomatoes, creates a deep and robust flavor that complements a variety of toppings.

Ingredients:
3.5 cups chicken broth�4 russet potatoes, peeled and diced (3–4 cups)�1 (14 ounce) can diced tomatoes�1 yellow onion, diced�1 cup shredded carrots�1 cup diced celery�1 tablespoon dried parsley�1/2 tablespoon garlic powder�1 teaspoon dried basil�1 teaspoon salt�1/2 teaspoon black pepper�1 pound ground beef�1 package (12 ounces) bacon, cooked and chopped�3 tablespoons butter�1/4 cup flour (gluten free 1:1)�2 cups half and half�2 cups shredded cheddar cheese or pepper jack cheese�To garnish: green onions, reserved chopped bacon

PREPARATION:
Add the broth, tomatoes, potatoes, onions, carrots, celery, parsley, garlic powder, basil, salt and pepper to the slow cooker. Cover with the lid and cook on low for 6 to 8 hours, or on high for 3-4 hours�About 30 minutes prior to serving, brown the ground beef. Drain the grease and add it to the slow cooker. Fry and chop the bacon and transfer the chopped bacon to the slow cooker. You can also bake the bacon in the oven at any point while the soup is cooking and set it aside for later
Wipe out the pan of any excess grease and add in the butter. Melt the butter and then whisk in the flour until it’s all combined. Then whisk in the half and half. Continue whisking for about 2-3 minutes, until it’s thickened a bit�Pour the half and half into the slow cooker and stir to combine it in with the rest of the soup. Add the cheese and stir again. Cover and let the cheese melt for a few minutes. Give it another good stir or two to fully incorporate the cheese just prior to serving.

Potato Corn Chowder

Ingredients:

- 4 cups potatoes, peeled and diced
- 2 cups corn kernels, fresh or frozen
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons thyme, chopped
- Salt and pepper to taste

Directions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
2. Add the diced potatoes and corn to the pot, stirring to combine with the onions and garlic.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender.
4. Using an immersion blender, partially blend the soup to achieve a creamy consistency while still leaving some chunks.
5. Stir in the heavy cream and thyme, letting it simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the creamy potato corn chowder hot, garnished with additional thyme if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 280 kcal | Servings: 6 servings

RECIPE: https://www.sweetashoney.co/keto-tortillas/

These Keto Tortillas with chia seeds are the best low-carb tortillas, with only 3.6 grams of net carbs and 5 simple vegan ingredients! Plus, they are also paleo-friendly and gluten-free!

Fluffy Japanese Soufflé Pancakes 🥞
📋 Ingredients List:
🥚 2 large eggs
🥛 2 tablespoons milk
🌾 ½ teaspoon vanilla extract
🍋 1 teaspoon lemon zest (optional)
🌾 ¼ cup all-purpose flour (fluffed, spooned, and leveled)
🍰 ¼ teaspoon baking powder
🍋 ½ teaspoon white vinegar (or lemon juice)
🍚 2 tablespoons granulated sugar
🍳 Oil (any neutral oil, for cooking)

📝 Instructions:
1️⃣ Start by separating the egg whites and egg yolks into two different mixing bowls. Be careful not to break the yolk.
2️⃣ In the bowl with egg yolks, combine milk, vanilla extract, and lemon zest. Whisk briefly. Sift in the flour and baking powder. Mix until smooth and free of dry flour. Set aside.
3️⃣ In the bowl with egg whites, add vinegar or lemon juice. Beat with a hand mixer on medium speed until frothy. Gradually add sugar, continuing to beat.
4️⃣ After adding all the sugar, increase mixer speed to medium-high. Continue beating until the egg white mixture forms stiff peaks.
5️⃣ Gently fold in ⅓ of the stiff peak meringue into the yolk batter. Use a spatula and mix until evenly incorporated with no streaks.
6️⃣ Fold in the remaining meringue gently. Mix until combined, ensuring no streaks remain. Avoid overmixing to prevent deflating the meringue and batter.
7️⃣ Prepare to cook by either using a large spoon, a large cookie scoop, or a piping bag with a large round tip for the batter.

🍳 Cooking the Pancakes:
1️⃣ Lightly oil a nonstick pan and heat over low heat. Be sure to remove excess oil.
2️⃣ Scoop or pipe the batter into the pan, forming 2 to 3 pancake mounds.
3️⃣ Cover the pan with a lid and cook for 7-8 minutes. Once the bottom is golden, gently flip the pancakes. Cover and cook for another 5-6 minutes until golden and fully cooked.
4️⃣ Serve the pancakes immediately with toppings like sweetened whipped cream, fruits, powdered sugar, or maple syrup.

💡 Notes:
🥣 To maintain a fluffy texture, avoid overmixing the batter.
🌡️ Cook pancakes on low heat to ensure even cooking and to prevent burning.

Homemade Cheese Sauce Recipe
Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
1/4 teaspoon garlic powder (optional)
Salt and black pepper to taste
Directions:
In a saucepan, melt the unsalted butter over medium heat.
Add the all-purpose flour to the melted butter and whisk continuously for about 1-2 minutes to create a roux (a thickening agent).
Gradually pour in the whole milk while whisking constantly to prevent lumps from forming.
Cook the mixture, stirring continuously, until it starts to thicken, about 3-5 minutes.
Reduce the heat to low and add the shredded cheese to the sauce, a little at a time, stirring until the cheese melts and the sauce becomes smooth and creamy.
If using, add the garlic powder for extra flavor. Season with salt and black pepper to taste.
Once the cheese has melted completely and the sauce has reached your desired consistency, remove it from the heat.
Your Homemade Cheese Sauce is ready to serve!
Note: If the sauce becomes too thick, you can adjust the consistency by adding a bit more milk and whisking until you reach the desired thickness.
This versatile sauce can be used for nachos, macaroni and cheese, as a dipping sauce, or poured over vegetables.

Turkish bread is the easiest and tastiest bread you’ll ever make.

Turkish bread is the easiest bread to make because you don’t have to knead it. All you have to do is mix the ingredients and then shape the bread. This recipe for bread is so light and fluffy. Here’s how to do it quickly!

YOU’LL NEED THE FOLLOWING INGREDIENTS :
500 g (1 pound) flour;

150 ml (5 fl. oz) warm milk;

150 ml (5 fl. oz) warm water;

1 tsp salt;

2 tbsp dry yeast;

3 tbsp olive oil;

chopped parsley (optional)

chili flakes (optional)

HOW TO MAKE TURKISH BREAD ?
Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.

Mix in the olive oil and knead until the dough is smooth (around 10 minutes).

Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.

When the dough has risen enough, divide it into six pieces and roll each one into a ball.

Each flatbread should be rolled out and put on a pan with medium-high heat.

Take 5–6 minutes to cook (2.5-3 minutes on each side).

Each flatbread should make a pocket in the middle when you flip it over.

Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

Wendy's Chili Save this recipe for a crisp fall day ❤️
Must express something to keep getting my recipes.... Thank you.
Recipe in First (c.o.m.m.e.n.t ).

Get your noodle fix anytime, anywhere, with this mason jar recipe! 🍜