Slow Cooker Texas Chili

The grass-fed meats and aromatic spices in this slow cooker Texas chili make it taste great. This dish is hearty, warm, and perfect for a cold day. Plus it doesn't have gluten!

Ingredients:

• 1 lb grass-fed ground beef
• 1 lb grass-fed stew beef, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 1 jalapeo pepper, diced seeds removed for less heat
• 2 cans 14
• 5 oz each diced tomatoes
• 1 can 6 oz tomato paste
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

In a large skillet, heat olive oil over medium-high heat

Add ground beef and stew beef, cooking until browned

Drain excess fat

Transfer meat to slow cooker

In the same skillet, saut onion, garlic, bell peppers, and jalapeo until softened

Add sauted vegetables to slow cooker

Add diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper to slow cooker

Stir ingredients to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until meat is tender and flavors are melded

Adjust seasoning if needed before serving

Chocolate Chunk Orange Pecan Cookies

These vegan chocolate chunk orange pecan cookies taste great with a glass of milk and are loaded with chocolate chunks. Orange zest, orange juice, and crunchy pecans make the classic chocolate chip cookie taste even better.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1 cup dairy-free chocolate chunks
• 1/2 cup chopped pecans

Instructions:

Preheat oven to 350F 175C

In a bowl, whisk together flour, baking powder, baking soda, and salt

In another bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy

Mix in orange juice, orange zest, and vanilla extract

Gradually add dry ingredients to wet ingredients, mixing until well combined

Fold in chocolate chunks and chopped pecans

Scoop cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie

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

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

Red Onion and Indian-Spiced Houmous

This Red Onion and Indian-Spiced Houmous is a flavorful twist on the classic houmous recipe. The addition of red onion and a blend of Indian spices gives it a unique and delicious taste. It's perfect as a dip or spread for parties and gatherings.

Ingredients:

• 1 cup cooked chickpeas
• 1/2 cup finely chopped red onion
• 2 cloves garlic, minced
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons water adjust for desired consistency
• Chopped fresh cilantro for garnish
• Toasted sesame seeds for garnish

Instructions:

In a food processor, combine chickpeas, red onion, minced garlic, tahini, lemon juice, olive oil, ground cumin, ground coriander, paprika, cayenne pepper, salt, and pepper

Blend until smooth and creamy, scraping down the sides as needed

If the mixture is too thick, add water one tablespoon at a time until you reach the desired consistency

Taste and adjust seasoning if needed by adding more salt, pepper, or lemon juice

Transfer the houmous to a serving dish, and garnish with chopped fresh cilantro and toasted sesame seeds

Serve with pita bread, fresh vegetables, or as a dip for your favorite snacks

Enjoy your delicious Red Onion and Indian-Spiced Houmous!

Edible Chocolate Chip Cookie Dough

Satisfy your sweet tooth with this delightful edible chocolate chip cookie dough. It's safe to eat and packed with chocolatey goodness. Perfect for scooping, snacking, or even using as a topping!

Ingredients:

• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons milk
• 1/2 cup chocolate chips
• 1/4 cup mini chocolate chips for extra chocolatey goodness
• Pinch of salt

Instructions:

Beat the softened butter, brown sugar, and granulated sugar in a mixing bowl until fluffy and light

Blend in the pure vanilla extract until thoroughly blended

Add all-purpose flour gradually and stir until dough comes together

Add milk one tablespoon at a time to the dough if it seems too dry until you get the right consistency

Add the mini chocolate chips and chocolate chips and stir

A tiny pinch of salt can improve the flavor

It's time to savor your edible chocolate chip cookie dough! You can roll it into tiny dough balls for snacking or serve it in a bowl

Any leftovers can be kept in the fridge for up to a week if they are kept in an airtight container