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This Bolognese Sauce made in a slow cooker is an easy and tasty way to enjoy a traditional Italian dish. The slow cooking process makes the flavors come out beautifully and makes the meat and vegetables tender.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 2 carrots, finely chopped. 2 celery stalks, finely chopped. 4 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 6 oz tomato paste. 1/2 cup beef broth. 1/2 cup red wine optional. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 1/4 cup grated Parmesan cheese for serving. Cooked pasta, for serving.

Instructions: Cook the ground beef in a pan over medium-low heat until it turns brown. Remove any extra fat from the beef and put it in a slow cooker. To the slow cooker, add chopped onion, carrots, celery, and garlic that has been little bits. Put in tomato paste, beef broth, oregano, basil, thyme, salt, and pepper. If you want to use red wine, do so now. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the flavors blend and the vegetables are soft. Grate some Parmesan cheese on top of the cooked pasta and serve. Have fun!

Prep Time: 20 minutes

Cook Time: 360 minutes

Terrence M

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These Biscoff Marshmallow Treats are a delightful twist on the classic rice krispie treats. The addition of Biscoff cookie spread adds a rich, caramelized flavor that pairs perfectly with the gooey marshmallows. Top them with crushed Biscoff cookies for an extra crunch and an added layer of deliciousness.

Ingredients: 1/4 cup 4 tablespoons unsalted butter. 1 package 10 ounces marshmallows. 6 cups crispy rice cereal. 1/2 cup Biscoff cookie spread. 1/2 cup crushed Biscoff cookies optional, for topping.

Instructions: Heat a large pot over low heat to melt unsalted butter. When the butter is melted, add the marshmallows and stir until they are well mixed and melted. Add the Biscoff cookie spread to the marshmallow mixture and stir until completely mixed in. After taking the pot off of the burner, quickly fold in the crispy rice cereal and stir until the marshmallow mixture coats it evenly. Using a greased spatula or your hands, press the mixture into a 9 x 13-inch baking dish, making sure it is evenly flattened. Sprinkle the crushed Biscoff cookies over the treats, if desired, and gently press them down to stick. Give the treats approximately an hour to cool and set. Cut into squares or rectangles once cooled, then dig in!

Prep Time: 15 minutes

Cook Time: 5 minutes

Alex Cooks

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Indulge in the rich flavors of beef stroganoff with this simple slow cooker recipe. Tender beef, savory mushrooms, and onions simmer in a creamy sauce, creating a comforting meal that's perfect for busy days.

Ingredients: 1.5 lbs beef stew meat. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup sliced mushrooms. 1 cup beef broth. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon paprika. 1/2 cup sour cream. Salt and pepper to taste. 2 tablespoons all-purpose flour. 2 tablespoons butter.

Instructions: Melt the butter in a pan over medium-low heat. Put in mushrooms, onions, and garlic. Saut until the meat is soft. Move the mixture that was sauted to the slow cooker. Brown the beef stew meat in the same pan. After the beef is browned, add the flour and stir to coat. Put the beef in the slow cooker. Worcestershire sauce, Dijon mustard, paprika, and beef broth should all be put into the slow cooker. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. Add the sour cream and mix it in well before serving. Add pepper and salt to taste. Serve with egg noodles or rice that have been cooked.

Prep Time: 15 minutes

Cook Time: 360 minutes

Bryson

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The perfect balance of fruity freshness and delicious zucchini is present in these baked blueberry zucchini donuts. These mouthwatering treats are made even more delicious and elegant by the white chocolate drizzle.

Ingredients: 1 cup grated zucchini. 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/4 cup plain Greek yogurt. 1/4 cup milk. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup fresh blueberries. 1/4 cup white chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. In a mixing bowl, combine the grated zucchini, flour, sugar, melted butter, Greek yogurt, milk, egg, vanilla extract, baking powder, baking soda, and salt. Mix until well combined. Gently fold in the fresh blueberries into the batter. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes or until the donuts are lightly golden and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between until smooth. Drizzle the melted white chocolate over the cooled donuts. Let the white chocolate set for a few minutes before enjoying your baked blueberry zucchini donuts!

Prep Time: 20 minutes

Cook Time: 15 minutes

Kendra

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These Peanut Butter Fudge Coffee Ice Cream Cupcakes are a delightful combination of rich chocolate cupcakes filled with peanut butter and fudge, topped with creamy coffee ice cream and drizzled with more fudge sauce. A perfect treat for any coffee and peanut butter lover!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup buttermilk. 1 egg. 1 teaspoon vanilla extract. 1/2 cup creamy peanut butter. 1/2 cup fudge sauce. 1 pint coffee ice cream. 1/4 cup crushed peanuts for garnish.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Stir the cocoa powder, baking powder, baking soda, and salt together in a bowl with a whisk. The butter, buttermilk, egg, and vanilla extract should be added to the dry ingredients. Mix the batter well and until it is smooth. Put about two thirds of the way up each cupcake liner with a spoonful of batter. Put a teaspoon of fudge sauce and a teaspoon of peanut butter in the middle of each cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Once the cupcakes are cool, use an ice cream scoop to put a scoop of coffee ice cream on top of each one. Spread more fudge sauce on top of the ice cream, and then add crushed peanuts as a decoration. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Leslie

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BBQ Chicken Wonton Cups are a crowd-pleasing appetizer that combines the flavors of barbecue chicken, cheddar cheese, and crisp wonton wrappers. These bite-sized treats are perfect for parties, game day, or any gathering where you want to impress with a delicious and easy-to-eat dish.

Ingredients: 1 cup shredded cooked chicken. 1/2 cup barbecue sauce. 1/4 cup diced red onion. 1/4 cup diced green bell pepper. 1/2 cup shredded cheddar cheese. 24 wonton wrappers. Cooking spray. Chopped cilantro for garnish optional.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix shredded chicken with barbecue sauce until well coated. Place wonton wrappers in a mini muffin tin, pressing them down to form cup shapes. Fill each wonton cup with the BBQ chicken mixture. Top with diced red onion, diced green bell pepper, and shredded cheddar cheese. Spray the tops lightly with cooking spray to help them crisp up. Bake in the preheated oven for 8-10 minutes or until the wontons are golden brown and crispy. Remove from the oven and let them cool for a few minutes. Garnish with chopped cilantro if desired. Serve these delightful BBQ Chicken Wonton Cups as a tasty appetizer or party snack!

Prep Time: 15 minutes

Cook Time: 10 minutes

Julian K

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With layers of chocolate, caramel, and crunchy goodness, this is the ultimate ooey gooey treat. This parfait is a delicious treat that is easy to make and will satisfy your sweet tooth.

Ingredients: 2 cups crushed chocolate cookies. 1/2 cup melted butter. 2 cups chocolate pudding. 1 cup whipped cream. 1 cup caramel sauce. 1 cup chopped nuts e.g., pecans or walnuts. 1 cup mini marshmallows.

Instructions: Mix crushed chocolate cookies with melted butter. Press the cookie mixture into the bottom of serving glasses or jars to create the base layer. Layer chocolate pudding over the cookie crust. Add a layer of whipped cream on top of the pudding. Drizzle caramel sauce over the whipped cream layer. Sprinkle chopped nuts over the caramel sauce. Top with mini marshmallows for that gooey goodness. Repeat the layers until the glasses are filled. Finish with a dollop of whipped cream and a drizzle of caramel on top. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Emily Mora

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A delicious and easy-to-make lasagna cooked to perfection in a pressure cooker. Layers of savory meat sauce, noodles, and cheesy goodness that will make your taste buds dance!

Ingredients: 1 lb ground beef. 1/2 lb Italian sausage. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 2 cans 6 oz each tomato paste. 2 cans 15 oz each tomato sauce. 1/2 cup water. 2 teaspoons sugar. 1/4 cup fresh basil, chopped. 2 teaspoons dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 12 lasagna noodles, uncooked. 4 cups ricotta cheese. 1 egg, beaten. 3 cups mozzarella cheese, shredded. 1 cup Parmesan cheese, grated.

Instructions: The saute function on a pressure cooker can be used to brown ground beef and Italian sausage with chopped onion and minced garlic. Put in tomato sauce, tomato paste, water, sugar, basil, oregano, salt, and black pepper. Mix well. Place thirds of the lasagna noodles on top of the meat sauce. Don't stir. In a different bowl, beat the egg and add it to the ricotta cheese. Put small amounts of the ricotta mix on top of the noodles. On top of the ricotta layer, sprinkle mozzarella and Parmesan cheese. Set the valve to sealing and put the lid back on top of the pressure cooker. Cook on high pressure for 25 minutes. Let the pressure drop naturally for 10 minutes, and then release any pressure that is still there by hand. Open the lid slowly, and give the lasagna some time to rest before you serve it.

Prep Time: 20 minutes

Cook Time: 25 minutes

Sofia L

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A zesty and invigorating cocktail featuring the vibrant flavors of grapefruit and lemon, with a hint of sweetness from honey syrup.

Ingredients: 2 oz gin. 2 oz grapefruit juice. 1 oz lemon juice. 1/2 oz honey syrup. Club soda. Grapefruit twist for garnish. Ice cubes.

Instructions: Put ice cubes in a shaker. Put in honey syrup, grapefruit juice, lemon juice, and gin. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass. Add club soda on top. Put a grapefruit twist on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Elliot Keller

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A refreshing and protein-packed bean salad perfect for game day snacking. This gluten-free, vegetarian, and vegan Balela Salad is loaded with black beans, chickpeas, fresh vegetables, and herbs, all tossed in a zesty dressing.

Ingredients: 2 cans black beans, drained and rinsed. 2 cans chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/3 cup extra virgin olive oil. 1/4 cup red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste. Tortilla chips or gluten-free pita bread for serving.

Instructions: Black beans, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint should all be combined in a big bowl. Mix the olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl. After adding the dressing to the bean mixture, gently toss to mix. To help the flavors meld, cover the salad and chill it for at least half an hour. Accompany chilled with gluten-free pita bread or tortilla chips. Savor your vegan, vegetarian, and gluten-free Game Day Balela Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Kylie Young

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A delicious keto-friendly alternative to traditional hummus, this recipe replaces chickpeas with cauliflower while still delivering the creamy texture and Mediterranean flavors you love. Perfect for low-carb and keto diets.

Ingredients: 1 cup cooked cauliflower florets. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1/2 teaspoon cumin. 1/4 teaspoon paprika. Salt and pepper to taste. 2 tablespoons water or as needed. 1 tablespoon chopped fresh parsley for garnish.

Instructions: Let cauliflower cool after you steam or boil it until it's soft. Cauliflower, tahini, garlic, olive oil, lemon juice, cumin, paprika, salt, and pepper should all be put into a food processor. Add water as needed to get the consistency you want and blend until smooth. Check the seasonings and make changes if needed. Place in a bowl for serving, drizzle with a little extra olive oil, and top with chopped parsley. Dip it in cucumber, celery, bell pepper strips, or any other keto-friendly vegetable.

Prep Time: 15 minutes

Cook Time: 10 minutes

Bentley H

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Honey-baked apples and quick granola made on the stove make a healthy and comforting dessert or snack.

Ingredients: 4 apples, cored. 1/4 cup honey. 1/4 cup brown sugar. 1 teaspoon cinnamon. 1/4 cup rolled oats. 2 tablespoons chopped nuts e.g., almonds, walnuts. 1 tablespoon honey. 1 tablespoon butter.

Instructions: Put apples that have been cored upright in a slow cooker. In a bowl, mix honey, brown sugar, and cinnamon together. Put on top of apples. For 3 to 4 hours, on low heat, cover and cook until the apples are soft but not mushy. Melt the butter in a pan over medium-low heat. Put in chopped nuts and rolled oats. Toast for five minutes, or until it's golden and smells good. Add honey and mix it in until everything is well combined. Take it off the heat and let it cool down. Warm baked apples with granola made on the stove should be served on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

Shea A

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Kristine's Deconstructed Falafel Salad is a delicious and healthy twist on traditional falafel. It combines the flavors of falafel with fresh ingredients to create a satisfying and nutritious salad. The quinoa provides a hearty base, while the chickpeas, tomatoes, cucumber, and herbs add freshness and crunch. The tangy dressing with cumin and coriander ties everything together, and a drizzle of tahini sauce takes it to the next level. It's a perfect choice for a quick and flavorful meal.

Ingredients: 1 cup cooked quinoa. 1 cup canned chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Tahini sauce for drizzling optional.

Instructions: Cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, cilantro, and crumbled feta cheese should all be put in a large salad bowl. Rub the ground coriander and cumin together with salt and pepper in a small bowl. Add the lemon juice and whisk them together. Add the dressing to the salad and toss it around to make sure all the ingredients are well mixed. If you want, drizzle with tahini sauce. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Carson R

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This Easy Strawberry Chia Seed Jam is a quick and healthy alternative to traditional jam. Packed with the goodness of strawberries and chia seeds, it's perfect for spreading on toast, topping oatmeal, or adding to your favorite vegan desserts.

Ingredients: 2 cups strawberries, hulled and chopped. 2 tablespoons chia seeds. 2 tablespoons maple syrup or agave nectar. 1 tablespoon lemon juice.

Instructions: Put chopped strawberries, maple syrup or agave nectar, and lemon juice in a saucepan. Over medium-low heat, stir the strawberries every now and then for about 5 to 7 minutes, until they are soft and mushy. Take the strawberries off the heat and mash them with a fork or potato masher until the consistency you want is reached. Add the chia seeds and mix them in. Then, let the mixture sit for 10 to 15 minutes until it gets thick. Put the jam in a clean jar and let it cool down before putting it in the fridge. As it cools, it will keep getting thicker.

Prep Time: 10 minutes

Cook Time: 10 minutes

Erica Rogers

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If you have to watch what you eat, these gluten-free vegan almond cookies are a great treat. They taste sweet and nutty because they are made with almond flour, maple syrup, and coconut oil. Great for satisfying your sweet tooth without going off your diet!

Ingredients: 2 cups almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1/4 teaspoon salt. 1/4 teaspoon baking soda. Sliced almonds, for topping optional.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put almond flour, maple syrup, melted coconut oil, vanilla extract, almond extract, salt, and baking soda in a bowl. Mix everything together well. Make balls out of the dough about the size of a tablespoon and put them on the baking sheet that has been prepared. Make each ball a little flatter with your palm. You can put a few sliced almonds on top of each cookie if you want to. 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 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your tasty almond cookies that don't have any gluten or dairy.

Prep Time: 15 minutes

Cook Time: 10-12

Nathalie

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The freshness of tuna sashimi and the bright flavors of a Greek salad come together in this dish to make a delicious mix of textures and tastes.

Ingredients: 200g fresh tuna fillet. 1 cucumber. 1 red onion. 100g cherry tomatoes. 50g feta cheese. 1/4 cup Kalamata olives. 2 tablespoons extra virgin olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Cut the tuna fillet into thin sashimi slices. Cut the cherry tomatoes, red onion, and cucumber into thin slices. Break up the feta cheese. Put the tuna slices on a plate to serve. Put cucumber, red onion, cherry tomatoes, feta cheese, and olives in a bowl. Put lemon juice and olive oil on top. Add pepper and salt. Put the Greek salad next to the tuna sashimi.

Prep Time: 15 minutes

Cook Time: 0 minutes

Brett

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The fresh herbs like rosemary, thyme, and parsley give this Herbed Roast Chicken a lot of flavor. The garlic and aromatic herbs give the chicken a delicious flavor that makes it a great main dish for any meal.

Ingredients: 1 whole chicken about 4 lbs. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon chopped fresh rosemary. 1 tablespoon chopped fresh thyme. 1 tablespoon chopped fresh parsley. Salt and black pepper to taste.

Instructions: Preheat oven to 425F 220C. In a small bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, and parsley. Pat the chicken dry with paper towels, then rub the herb mixture all over the chicken, including under the skin. Season the chicken generously with salt and pepper. Place the chicken on a roasting pan or baking dish, breast side up. Roast in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165F 75C in the thickest part of the thigh. Once done, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 75 minutes

Mary