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A vegan twist on the classic Creole dish, this jambalaya is bursting with flavor from aromatic vegetables, spices, and vegan sausage. Perfect for a taste of New Orleans without any animal products!

Ingredients: 1 cup diced onion. 1 cup diced bell pepper. 1 cup diced celery. 2 cloves minced garlic. 1 can 14 oz diced tomatoes. 1 cup vegetable broth. 1 cup long-grain rice. 1 cup diced vegan sausage. 1 cup sliced okra. 1 teaspoon paprika. 1/2 teaspoon thyme. 1/2 teaspoon oregano. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons chopped parsley.

Instructions: In a large pot, saut onion, bell pepper, celery, and garlic until softened. Add diced tomatoes, vegetable broth, rice, vegan sausage, okra, paprika, thyme, oregano, and cayenne pepper. Stir to combine. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Camila Perkins

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Bulgogi Sliders are a tasty take on the traditional Korean dish Bulgogi. They are made with mini beef patties marinated in savory Bulgogi sauce, topped with Swiss cheese and fresh vegetables, and served on slider buns. These sliders are great for getting together with friends and family.

Ingredients: 1 lb ground beef. 1/2 cup Bulgogi marinade sauce. 12 slider buns. 1 cup shredded lettuce. 1/2 cup sliced red onion. 1/2 cup sliced cucumber. 12 slices of Swiss cheese. Sesame seeds for garnish. Vegetable oil for cooking. Salt and pepper to taste.

Instructions: Put ground beef and Bulgogi marinade sauce in a bowl and mix them together. After 20 minutes, mix it well and set it aside. Warm up a pan or grill on the stove over medium-high heat. Use vegetable oil to clean. Make 12 small patties out of the beef that has been marinated. Add pepper and salt. Put the patties on the grill or pan and cook them for two to three minutes on each side, or until they're done the way you like them. Add a slice of Swiss cheese to each patty and let it melt in the last minute of cooking. Toast the slider buns briefly on the grill or in a toaster after cutting them in half. Put a patty with melted cheese on the bottom half of each bun to make the sliders. Shred lettuce, slice red onion, and slice cucumber and put them on top. Add sesame seeds on top to make it look nice. Put the top half of the bun on top. Give your Bulgogi Sliders a hot plate and enjoy them!

Colton A

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This homemade marshmallow creme is a delightful and fluffy topping or filling for various desserts. It's perfect for spreading on cookies, making fluffernutter sandwiches, or adding a luscious touch to your favorite sweet treats.

Ingredients: 3/4 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 1/4 teaspoon salt. 2 large egg whites. 1/4 teaspoon cream of tartar. 1 teaspoon pure vanilla extract.

Instructions: Mix the corn syrup, water, salt, and granulated sugar in a medium saucepan. Cook, stirring occasionally, over medium-high heat until the mixture reaches the soft-ball stage 240F on a candy thermometer. In a different mixing bowl, beat the egg whites and cream of tartar until soft peaks form while the sugar mixture is cooking. Take the sugar mixture off the heat as soon as it reaches the proper temperature. Gently pour the hot sugar syrup into the beaten egg whites in a slow, steady stream while the mixer is on low. Turn up the mixer to high and beat for 7 to 10 minutes, or until the mixture is thick, glossy, and cool to the touch. Beat for an extra two minutes after adding the vanilla extract. When using, transfer the homemade marshmallow creme to a sanitized, airtight container. It can be used as a sandwich filler or as a topping for sweets.

Tori Rowland

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The sweet butternut squash and rich brown butter sage sauce in this recipe work together to make a tasty and savory ravioli dish. Great for a cozy dinner or a special event.

Ingredients: 1 butternut squash, peeled, seeded, and diced. 1 tablespoon olive oil. Salt and pepper to taste. 1 package of wonton wrappers. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon nutmeg. 4 tablespoons unsalted butter. 8-10 fresh sage leaves.

Instructions: Preheat oven to 400F 200C. Toss diced butternut squash with olive oil, salt, and pepper. Roast in the preheated oven for 25-30 minutes or until tender. Once roasted, mash the butternut squash until smooth. Mix in ricotta cheese, Parmesan cheese, and nutmeg. Place a small amount of the butternut squash mixture onto a wonton wrapper. Moisten edges with water and top with another wrapper, sealing the edges tightly. Bring a large pot of salted water to a boil. Cook ravioli in boiling water for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside. In a separate skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and sage leaves are crispy, about 2-3 minutes. Serve ravioli drizzled with brown butter sage sauce. Garnish with additional Parmesan cheese if desired.

Lia

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Indulge in the ultimate chocolatey delight with these homemade fudgy brownies topped with a luscious milk chocolate frosting. Perfect for any chocolate lover!

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 3/4 cup unsweetened cocoa powder. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1 1/2 cups milk chocolate chips. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Grease and place parchment paper inside a 9 x 13-inch baking pan. The butter should be melted in 30-second increments in a microwave-safe bowl. Let it cool down a little. Whisk the eggs, granulated sugar, and 1 teaspoon of vanilla extract together thoroughly in a sizable mixing bowl. To the sugar and egg mixture, add the melted butter and stir until well combined. Add the baking powder, cocoa powder, salt, and all-purpose flour and sift. Mix until barely incorporated. Stir into brownie batter 1 cup milk chocolate chips. Transfer the brownie mixture into the baking pan that has been preheated and level it out. For 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, bake in the preheated oven. Make the milk chocolate frosting while the brownies are baking. Mix 1/4 cup powdered sugar and 1/2 cup heavy cream in a microwave-safe bowl. After heating in the microwave until it begins to simmer, take it out and whisk in the remaining 1/2 cup of milk chocolate chips and 1/2 teaspoon of vanilla extract until it becomes smooth and creamy. After removing from the oven, allow the brownies to cool for ten minutes inside the pan. Next, evenly spread the milk chocolate frosting over the warm brownies using a spoon. Before slicing the brownies into squares, let them cool fully in the pan. Present and savor!

Cooking with Alex

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Rice, veggies, and spicy sausage are all cooked together in one skillet for this filling and flavorful One Pot Spicy Sausage Skillet. It's quick and simple to prepare, making it ideal for a weeknight meal.

Ingredients: 1 lb spicy sausage, sliced. 1 cup diced onion. 1 cup diced bell peppers red and green. 2 cloves garlic, minced. 1 cup diced tomatoes canned or fresh. 1 cup long-grain white rice. 2 cups chicken broth. 1 tsp cajun seasoning. 1/2 tsp paprika. 1/2 tsp dried thyme. 1/4 tsp cayenne pepper adjust to taste. Salt and black pepper to taste. 1/4 cup cooked and crumbled bacon. Fresh parsley for garnish.

Instructions: Cook the spicy sausage slices in a big skillet over medium-high heat until they are cooked through. Take out and place aside. Add diced onions and bell peppers to the same skillet. Saute for approximately five minutes, or until they begin to soften. To the skillet, add the rice, diced tomatoes, and minced garlic. Mix thoroughly to blend. After adding the chicken broth, season with salt, black pepper, cayenne, dried thyme, and paprika. Mix everything thoroughly. After cooking, add the sausage back to the skillet and stir. After bringing the mixture to a boil, turn down the heat. Once the rice is soft and has absorbed the liquid, cover the skillet and simmer for 15 to 20 minutes. After the rice is cooked, take the skillet off of the burner and cover it to let the steam out for five minutes. Using a fork, fluff the rice and sprinkle with the cooked, crumbled bacon and fresh parsley. Enjoy your One Pot Spicy Sausage Skillet hot out of the pan!

Isabella Novak

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This Gluten-Free Bacon, Leek, and Mushroom Risotto is a creamy and flavorful dish perfect as a light and easy side or a satisfying entree. The combination of savory bacon, earthy mushrooms, and sweet leeks creates a delicious harmony of flavors.

Ingredients: 6 slices bacon, chopped. 2 leeks, sliced. 8 oz mushrooms, sliced. 1 1/2 cups Arborio rice. 4 cups gluten-free chicken or vegetable broth. 1/2 cup dry white wine optional. 1/2 cup grated Parmesan cheese optional. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a large skillet or pot, cook the chopped bacon over medium heat until crispy. Remove bacon from skillet and set aside, leaving the bacon grease in the skillet. Add olive oil to the skillet with the bacon grease. Saut the sliced leeks and mushrooms until softened, about 5 minutes. Add the Arborio rice to the skillet and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted. Pour in the white wine if using and cook until it has evaporated, stirring constantly. Gradually add the chicken or vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Cook until the rice is tender and creamy, about 20-25 minutes. Stir in the cooked bacon and grated Parmesan cheese if using. Season with salt and pepper to taste. Garnish with fresh parsley if desired before serving.

Dale Garner

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Delicious gluten-free pumpkin muffins with dairy-free chocolate chips. Perfect for a sweet treat!

Ingredients: 1 cup pumpkin puree. 1/2 cup gluten-free flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine pumpkin puree, coconut oil, eggs, and coconut sugar. In a separate bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, cinnamon, and nutmeg. Gradually add the dry mixture to the wet mixture and stir until well combined. Fold in the dairy-free chocolate chips. Divide the batter into muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean when inserted into a muffin. Let cool before serving.

Lucas Middleton