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These Easy Portobello Pizzas are a delicious and satisfying vegan alternative to traditional pizza. The hearty portobello mushrooms serve as the perfect base for all your favorite pizza toppings, and they're quick and easy to prepare.

Ingredients: 4 large portobello mushroom caps. 1 cup marinara sauce. 1 cup vegan mozzarella cheese, shredded. 1/2 cup cherry tomatoes, sliced. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat your oven to 400F 200C. Clean the portobello mushroom caps and remove the stems. Brush olive oil on both sides of the mushroom caps and season with salt and pepper. Place the mushroom caps on a baking sheet lined with parchment paper, gill-side up. Spread marinara sauce evenly on each mushroom cap. Sprinkle vegan mozzarella cheese on top of the marinara sauce. Add sliced cherry tomatoes on each pizza. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly. Remove from the oven and sprinkle chopped fresh basil on top before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Rice 2018

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These Giant Reese's Stuffed Monster Cookies are the ultimate treat for peanut butter and chocolate lovers. They're big, chewy, and packed with chunks of Reese's peanut butter cups, chocolate chips, and colorful M&M's candies. You won't be able to resist their deliciousness!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup quick oats. 1 cup chocolate chips. 1 cup Reese's peanut butter cups, chopped. 1/2 cup M&M's candies. 1/2 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the quick oats, chocolate chips, chopped Reese's peanut butter cups, M&M's candies, and chopped nuts if using. Using a cookie scoop or spoon, drop large balls of dough onto the prepared baking sheets. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious Giant Reese's Stuffed Monster Cookies with a glass of milk or your favorite beverage!

Prep Time: 20 minutes

Cook Time: 12-15

Murdork

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These baked buttermilk doughnuts are a delightful treat, especially when topped with a luscious strawberry rhubarb and brown butter glaze. They're a perfect blend of sweet and tangy flavors that will satisfy your doughnut cravings without the need for frying.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 tsp vanilla extract. 1/4 cup diced rhubarb. 1/4 cup diced strawberries. 2 tbsp unsalted butter. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced rhubarb and strawberries. Grease a doughnut pan and fill each cavity with the batter, about 2/3 full. Bake for 10-12 minutes or until the doughnuts spring back when touched. While the doughnuts are baking, prepare the glaze. In a small saucepan, melt 2 tbsp of unsalted butter over medium heat until it turns brown and fragrant. Be careful not to burn it. Remove the browned butter from heat and whisk in powdered sugar, milk, and vanilla extract until you have a smooth glaze. Once the doughnuts are done, remove them from the oven and let them cool for a few minutes before transferring them to a wire rack. Dip each doughnut into the brown butter glaze, allowing any excess to drip off. Add sprinkles if desired and let the glaze set before serving. Enjoy your homemade baked buttermilk doughnuts with strawberry rhubarb and brown butter glaze!

Prep Time: 20 minutes

Cook Time: 12 minutes

Elevage Nanimo Acceuil

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A delicious recipe for Paleo cake that combines healthy ingredients like almond and coconut flour with the flavors of apple and pear. Ideal for a sweet treat or a cozy dessert.

Ingredients: 3 eggs. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 2 cups almond flour. 1/4 cup coconut flour. 1 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1 apple, diced. 1 pear, diced.

Instructions: Preheat oven to 350F 175C and grease a cake pan. In a large bowl, whisk together eggs, melted coconut oil, honey/maple syrup, and vanilla extract. Add almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt. Mix until well combined. Fold in diced apple and pear. Pour batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cedric Tassel

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These Chicken Enchiladas with Red Chile Sauce are a delicious and comforting Tex-Mex dish. They are filled with seasoned shredded chicken and topped with a creamy red enchilada sauce, making them perfect for a family dinner or a casual get-together with friends.

Ingredients: 2 cups shredded cooked chicken. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced green bell pepper. 1/2 cup diced red bell pepper. 1 can 10 ounces red enchilada sauce. 1/2 cup sour cream. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 small flour tortillas. Chopped fresh cilantro and sliced green onions for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the diced onion, green bell pepper, red bell pepper, ground cumin, chili powder, garlic powder, salt, and black pepper in a large bowl. Add the shredded chicken and mix it with 1/2 cup of shredded cheddar cheese. Combine well. The red enchilada sauce and sour cream should be mixed together well in a different bowl. Spread out a small amount of the red enchilada sauce mixture in the bottom of a 9x13-inch baking dish. For about 30 seconds, warm the flour tortillas in the microwave to make them easy to shape. Spread some of the chicken mixture on each tortilla. Then, roll them up and put them in the baking dish seam side down. Add the rest of the red enchilada sauce to the rolled tortillas and make sure they are all covered in sauce. On top of the enchiladas, sprinkle the last 1/2 cup of shredded cheddar cheese. Put the enchiladas in an oven that has already been heated for 20 to 25 minutes, or until the cheese is bubbly and the food is hot all the way through. If you want, you can add chopped fresh cilantro and sliced green onions as a garnish. Enjoy your Chicken Enchiladas with Red Chile Sauce while they're still hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Agility Hrbolna

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These passionfruit yogurt popsicles are a cool and sour treat that are great for summer days. Putting sour Greek yogurt and sweet passionfruit juice together makes a great flavor that everyone will love.

Ingredients: 2 cups passionfruit juice. 1 cup Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract.

Instructions: In a bowl, mix together passionfruit juice, Greek yogurt, honey, and vanilla extract until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until fully set. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

English Bay Swim Club

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These cool popsicles are a great way to cool off in the summer because they taste like a mix of sweet blueberries and spicy ginger.

Ingredients: 2 cups blueberries. 1/4 cup honey. 1 tablespoon freshly grated ginger. 1 cup coconut milk.

Instructions: In a blender, combine blueberries, honey, and grated ginger. Blend until smooth. Add coconut milk to the blender and blend again until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until completely set. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Terry Grimwood

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With this 5-minute microwave mac and cheese mug recipe, you can get a quick and satisfying comfort food fix. Great for busy days or when you're hungry late at night.

Ingredients: 1/2 cup elbow macaroni. 1/2 cup water. 1/4 cup milk. 1/2 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: In a microwave-safe mug, combine macaroni and water. Microwave on high for 2 minutes, stir, then microwave for another 2 minutes, or until macaroni is cooked. Stir in milk, cheese, salt, and pepper. Microwave for 30 seconds, or until cheese is melted and sauce is creamy. Let it cool for a minute, then enjoy!

Prep Time: 1 minutes

Cook Time: 4 minutes

The Baby Stroller Derby

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Frittata di Piselli is a delicious Italian omelette made with fresh or frozen peas, eggs, and Parmesan cheese. It's a quick and easy dish that's perfect for brunch or a light dinner.

Ingredients: 4 large eggs. 1 cup fresh or frozen peas. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Grate the Parmesan cheese, chop the fresh parsley, and mince the garlic into a bowl. Add pepper and salt to taste. In a nonstick skillet over medium heat, heat the olive oil. Put the peas in the pan and cook them for two to three minutes, until they become soft. The egg mix should be poured over the peas in the pan. For 8 to 10 minutes, or until the edges are set and the middle is just a little wobbly, cook the frittata over medium-low heat. Warm up the broiler in your oven. For two to three minutes, or until the top of the frittata is golden brown and set, put the pan under the broiler. Take the skillet out of the oven and let it cool down a bit before cutting it. Serve the Frittata di Piselli hot, and if you want, top it with more fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

Imam Naeem

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This gluten-free Arugula Wild Rice Salad with Orange is a refreshing and nutritious dish that's perfect for any occasion. The combination of nutty wild rice, peppery arugula, sweet oranges, and crunchy almonds creates a delightful symphony of flavors and textures. The tangy balsamic dressing ties everything together beautifully, making this salad a crowd-pleaser.

Ingredients: 1 cup wild rice, cooked. 2 cups arugula. 1 orange, peeled and segmented. 1/4 cup sliced almonds. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked wild rice, arugula, orange segments, and sliced almonds. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Tir Tabandeh

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Enjoy this rich, low-carb chocolate fondue that you make in the slow cooker. It doesn't have any sugar and is great for meeting your sweet tooth on a keto diet.

Ingredients: 1 cup heavy cream. 8 oz sugar-free dark chocolate, chopped. 2 tbsp unsweetened cocoa powder. 1 tsp vanilla extract. 1/4 tsp salt. Low carb dippers strawberries, raspberries, nuts, etc..

Instructions: Heavy cream, chopped sugar-free dark chocolate, unsweetened cocoa powder, vanilla extract, and salt should all be put into a slow cooker. Cover and cook on low for one to two hours, stirring every now and then until the chocolate melts and the mixture is smooth. To keep the fondue warm, turn down the heat to the warm setting once it's smooth and melted. Put it out and serve it with low-carb dips like nuts, strawberries, raspberries, etc.

Prep Time: 10 minutes

Cook Time: 120 minutes

Plankes-Projects

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This Back to School Chicken Pasta is a quick and delicious dinner option for busy weeknights. Loaded with tender chicken, vibrant vegetables, and flavorful Parmesan cheese, it's sure to please the whole family.

Ingredients: 2 chicken breasts, diced. 1 tablespoon olive oil. 2 cloves garlic, minced. 1/2 onion, diced. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 2 cups cooked pasta. 1/4 cup chicken broth. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Put olive oil in a pan and heat it over medium-low heat. When you add the minced garlic and diced onion, saut until the food smells good. When you add the diced chicken breasts, cook them until they turn golden brown. Put in the cherry tomatoes and diced bell pepper. Cook until the vegetables get soft. Add chicken broth and let it cook for two to three minutes. Put the cooked pasta in the pan and mix it all together. Add the grated Parmesan cheese to the pasta and mix it in until it melts. Add pepper and salt to taste. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Imam Naeem

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Savor a tasty and nutritious raw cauliflower hummus as a snack or dip. For those on a raw or low-carb diet, this recipe is an excellent substitute for classic chickpea hummus.

Ingredients: 1 medium cauliflower head. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water adjust as needed.

Instructions: Put the cauliflower florets in a food processor after cutting them up. The cauliflower should have tahini, garlic that has been chopped up, lemon juice, olive oil, ground cumin, salt, and pepper added to it. As needed, scrape down the sides of the bowl to make sure the mixture stays smooth. To get the right consistency, add water one tablespoon at a time if the hummus is too thick. You can add more salt, pepper, or lemon juice to the hummus if you think it needs it. Put the raw cauliflower hummus in a bowl that will be used for serving. Add a drizzle of olive oil and a sprinkle of cumin or paprika if you like. You can dip it in pita bread or your favorite raw vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

Swim Genius

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This cheesy chicken tater tot casserole is comforting and easy to make. It cooks perfectly in a slow cooker, making a deliciously creamy and hearty meal.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can cream of chicken soup. 1 cup shredded cheddar cheese. 1/2 cup milk. 1 package 32 oz frozen tater tots. 1/2 cup diced onions. 1/2 cup diced bell peppers. Salt and pepper to taste.

Instructions: Put diced chicken breasts at the bottom of a slow cooker. Blend cream of chicken soup, cheddar cheese shreds, and milk in a bowl. Pour it over the chicken in the crock pot. On top of the chicken mixture, put frozen tater tots. Place small pieces of onion and bell pepper on top of the tater tots. Add pepper and salt. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is done and the tater tots are golden and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 360 minutes

Luca Giordano House

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This elegant yet simple dish features perfectly seared scallops paired with a luxurious creamy lemon-caper sauce. The combination of flavors creates a delightful harmony that will impress your guests or make any weeknight dinner feel special.

Ingredients: 12 large scallops, patted dry. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup chicken or vegetable broth. 1/2 cup heavy cream. 2 tablespoons capers, drained. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Use salt and pepper to season the scallops. Put olive oil in a big skillet and heat it over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute, until it smells good. Add chicken or vegetable broth and scrape the pan's bottom to get rid of any browned bits. Turn down the heat to medium-low and add the lemon juice, heavy cream, and capers. Soak for two to three minutes, until the sauce gets a little thicker. Put the scallops back in the pan and gently toss them around to coat them with the sauce. Put small pieces of chopped parsley on top of the scallops and sauce. Serve right away, and if you want, top with more lemon slices.

Prep Time: 15 minutes

Cook Time: 10 minutes

Stephane Villeneuve

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Full of chicken, bacon, pasta, and a delicious ranch flavor, this creamy and savory casserole is called Chicken Bacon Ranch Casserole. It's the ideal comfort food for a filling supper that your loved ones will appreciate.

Ingredients: 2 cups cooked chicken, shredded. 1 pound bacon, cooked and crumbled. 2 cups shredded cheddar cheese. 1 cup ranch dressing. 1 cup sour cream. 1/2 cup milk. 1 packet 1 oz ranch seasoning mix. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 4 cups cooked pasta such as rotini or penne. 2 tablespoons chopped fresh parsley optional, for garnish.

Instructions: Set the oven temperature to 175C 350F. Combine the crumbled bacon and the shredded chicken in a sizable mixing bowl. Mix the ranch dressing, sour cream, milk, ranch seasoning mix, onion and garlic powders, black pepper, and salt thoroughly in a different bowl. Pour the ranch dressing mixture over the cooked pasta that has been added to the chicken and bacon mixture. Toss to evenly coat all parts. Evenly distribute the mixture into a 9 x 13-inch baking dish. Top with the cheddar cheese that has been shredded. Bake for about 25 to 30 minutes in a preheated oven, or until the cheese is melted and golden brown and the casserole is hot and bubbly. Before serving, take it out of the oven and allow it to cool for a few minutes. If desired, garnish with freshly chopped parsley. Enjoy your flavorful Chicken Bacon Ranch Casserole while it's hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Iceim 2018

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These Cinnamon Applesauce Oatmeal Pancakes are a tasty and healthy way to start the day. It gets moist and a little sweet from the applesauce and oats, and it tastes warm and comforting from the cinnamon. Just right for a cozy morning.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup unsweetened applesauce. 1 cup buttermilk. 1 egg. 2 tbsp melted butter. 1/2 tsp vanilla extract.

Instructions: In a blender, pulse the rolled oats until they resemble a coarse flour-like consistency. In a mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the applesauce, buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are some lumps. Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side. Remove the pancakes from the griddle and keep warm. Serve with Salted Peanut Butter Maple Syrup see below and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wick Family Racing