DRAWLEQUIN

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A traditional grilled cheese sandwich with fresh baby spinach leaves to make it more interesting and healthy. Crispy and cheesy just right!

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 2 tablespoons butter. 1/2 cup baby spinach leaves. Salt and pepper to taste.

Instructions: Turn on the medium heat and put the pan or griddle there. Each piece of bread should have butter on one side. Put one slice of bread in the pan with the butter side down. Put one slice of cheddar cheese on top of the bread in the pan. On top of the cheese, put small spinach leaves. Toast the second piece of cheese and put it on top of the spinach leaves. Put the second slice of bread on top, butter side up. It will take about two to three minutes of cooking until the bottom piece of bread is golden brown. The sandwich should be cooked on the other side until it's golden brown and the cheese melts, which should take another two to three minutes. Take it out of the pan and let it cool for one minute. Then cut it in half. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 6 minutes

Victoria

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Give your deviled eggs a smoky and spicy twist with Stubb's BBQ sauce and Creole mustard. These deviled eggs are perfect for a BBQ-inspired appetizer or side dish at your next cookout.

Ingredients: 6 hard-boiled eggs, peeled and halved. 1/4 cup mayonnaise. 2 tablespoons Stubb's Original BBQ Sauce. 1 teaspoon Creole mustard. 1/2 teaspoon hot sauce. 1/4 teaspoon paprika. Salt and pepper to taste. Chopped chives for garnish.

Instructions: Carefully take the yolks out of the eggs that have been cut in half and put them in a bowl. Use a fork to break up the egg yolks into small pieces. As you mix the egg yolks, add Stubb's Original BBQ Sauce, Creole mustard, hot sauce, paprika, salt, and pepper. Mix until everything is smooth and well mixed. You can either use a spoon to fill the egg white halves with the deviled egg mixture or a piping bag for a fancier look. Put chopped chives on top to make it look nice. Put it in the fridge for at least 30 minutes before you serve it. We hope you enjoy your Stubb's BBQ Creole Deviled Eggs!

Prep Time: 15 minutes

Cook Time: 0 minutes

Gail H

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Indulge in guilt-free chickpea and peanut butter cookie dough. These healthy chocolate chip peanut butter cookie dough bites will satisfy your sweet tooth.

Ingredients: 1 cup chickpeas canned, drained, and rinsed. 1/2 cup natural peanut butter. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/4 cup rolled oats. 1/4 cup dark chocolate chips sugar-free or stevia-sweetened. Pinch of salt.

Instructions: Put peanut butter, honey or maple syrup, vanilla extract, chickpeas, and honey or maple syrup in a food processor. Mix until it's smooth. To the mix, add rolled oats and a little salt. Mix again until everything is well mixed. Put the mixture in a bowl, and then add the dark chocolate chips and mix them in. Put the cookie dough in the fridge for about 30 minutes to make it firm. Use a spoon or cookie scoop to make bite-sized cookie dough balls after the dough has been chilled. You can eat it right away or put it in the fridge in an airtight container for up to a week.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mallory Jennings

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Enjoy the flavors of banana bread in a convenient and healthy breakfast option with these overnight oats. The addition of raspberries adds a burst of freshness and extra nutrients.

Ingredients: 1 ripe banana, mashed. 1 cup rolled oats. 1 cup almond milk or any plant-based milk of choice. 2 tablespoons maple syrup or agave nectar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Handful of raspberries for topping.

Instructions: In a bowl, combine mashed banana, rolled oats, almond milk, maple syrup, cinnamon, and nutmeg. Mix well until all ingredients are thoroughly combined. Cover the bowl with plastic wrap or a lid and refrigerate overnight, or for at least 4 hours. In the morning, give the oats a good stir. Top with a handful of fresh raspberries before serving. Enjoy your delicious and nutritious banana bread overnight oats with raspberries!

Prep Time: 10 minutes

Cook Time: 0 minutes

Paula B

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A hearty soup made in a slow cooker with ham, corn, potatoes, and cheese. It's comforting and filling.

Ingredients: 1 lb cooked ham, diced. 1 onion, chopped. 2 cloves garlic, minced. 2 cups frozen corn kernels. 4 cups chicken broth. 3 large potatoes, peeled and diced. 2 cups shredded cheddar cheese. 1 cup heavy cream. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: In a slow cooker, combine diced ham, chopped onion, minced garlic, frozen corn kernels, diced potatoes, and chicken broth. Cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender. Stir in shredded cheddar cheese and heavy cream until cheese is melted and chowder is creamy. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Steph Jones

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Fresh berries, crunchy pecans, creamy goat cheese, and granola are all mixed together in a strawberry-balsamic dressing that makes this Berry Crunch Salad taste great. That mix of tastes and textures is just right to make your mouth water and make you want more.

Ingredients: 2 cups mixed greens. 1 cup strawberries, sliced. 1/2 cup blueberries. 1/2 cup raspberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 1/4 cup granola. For the dressing:. 1/2 cup fresh strawberries, hulled and halved. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, sliced strawberries, blueberries, raspberries, and chopped pecans. In a blender or food processor, combine the fresh strawberries, balsamic vinegar, olive oil, honey, salt, and pepper. Blend until smooth to make the dressing. Drizzle the strawberry-balsamic dressing over the salad and toss to coat. Sprinkle crumbled goat cheese and granola over the top of the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mara H

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Enjoy the tastes of fall with this rich and creamy Pumpkin Chocolate Fudge. You can eat it to satisfy your sweet tooth and celebrate the holiday.

Ingredients: 2 cups semisweet chocolate chips. 1 cup white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 cup canned pumpkin puree. 1 teaspoon pumpkin pie spice. 1 teaspoon vanilla extract. 1/2 cup chopped pecans optional.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang on the sides to make it easy to take off later. Set the bowl that can go in the microwave on high. Add the semisweet chocolate chips and 1/2 cup of white chocolate chips. To make the chocolate smooth and fully melted, heat it in 30-second increments and stir it each time. In a different bowl that can go in the microwave, mix the last 1/2 cup of white chocolate chips with the sweetened condensed milk. Each time you put the mixture in the microwave for 30 seconds, stir it so that it melts completely and is smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the condensed milk mixture and mix it all together well. Spread the melted semisweet chocolate out evenly in the baking pan that has been ready. Then, add the pumpkin mixture and spread it out evenly on top of the semisweet chocolate layer. If you want, you can evenly sprinkle chopped pecans on top. To make it look like marble, swirl the layers together with a knife or a toothpick. Put the fudge in the fridge for at least two to three hours, or until it's set and firm. When the fudge is set, use the extra parchment paper to lift it out of the pan and cut it into squares. Have fun with your tasty Pumpkin Chocolate Fudge!

Prep Time: 15 minutes

Cook Time: 5 minutes

Victoria L

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Find out the best way to use a Mason jar to make smooth and cool cold brew coffee at home. It's an easy and tasty way to enjoy this cold coffee drink, especially on hot summer days.

Ingredients: 1 cup coarsely ground coffee beans. 4 cups cold filtered water. Mason jar with lid. Fine-mesh strainer or coffee filter. Ice cubes optional. Milk or cream optional. Sweetener optional.

Instructions: In a Mason jar, mix the coarsely ground coffee beans with cold filtered water. Make sure all the coffee grounds are wet by stirring them around a lot. Put the Mason jar lid on top and put it in the fridge for 12 to 24 hours. The cold brew concentrate should be strained through a fine-mesh strainer or coffee filter into a different container or a glass after it has been steeped. Pour the cold brew coffee over ice cubes and add water until the strength you want is reached. If you want, you can add milk or cream and sugar. Enjoy the cold brew coffee you made yourself!

Prep Time: 5 minutes

Cook Time: 720 minutes

Micheal Joseph

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People love this Velveeta 7-Layer Mexican Dip, which has fresh toppings, creamy cheese, and savory beans. It's a great snack or appetizer. It's great for parties, game nights, or any other event where you want to show off your cooking skills.

Ingredients: 1 block Velveeta cheese. 1 can refried beans. 1 cup salsa. 1 cup sour cream. 1 cup guacamole. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup sliced black olives. 1/4 cup chopped green onions.

Instructions: Melt the Velveeta cheese in a bowl that can go in the microwave. Spread the refried beans out on the bottom of a dish that will be used for serving. Mix the Velveeta cheese and pour it over the beans. Besides the cheese, put down some shredded lettuce, diced tomatoes, black olives, guacamole, sour cream, and green onions. Serve right away with tortilla chips.

Prep Time: 15 minutes

Cook Time: 5 minutes

Beckys Bucketlist

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These Raw Date Newton Bites are a healthy and delicious snack option, perfect for satisfying your sweet cravings without the guilt. They are packed with natural sweetness from dates and figs, along with the goodness of walnuts and flaxseed.

Ingredients: 1 cup pitted dates. 1/2 cup dried figs. 1/2 cup chopped walnuts. 1/4 cup ground flaxseed. 1/4 cup unsweetened shredded coconut. 1/2 tsp vanilla extract. A pinch of salt.

Instructions: Dates and dried figs should be put together in a food processor. Mix them until they turn into a sticky dough. To the dough, add flaxseed that has been ground up, shredded coconut, vanilla extract, and a pinch of salt. Process again until everything is well mixed. Put parchment paper around the edges of a small baking dish. Place the mixture in the dish and press it down so that it's all even. Put the dish in the fridge for one to two hours to make it firm. When it's firm, take it out of the dish and cut it into squares or rectangles that are easy to eat. Have fun with your 60-calorie Raw Date Newton Bites!

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This Budget Vegan Lentil Soup is a nutritious and filling meal that won't break the bank. Lentils are a great source of protein and fiber, making them a budget-friendly staple for vegans. Loaded with vegetables and seasoned with spices, this soup is both delicious and economical.

Ingredients: 1 cup dried lentils. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse the lentils under cold water and drain. In a large pot, heat olive oil over medium heat. Add diced onions, carrots, celery, and garlic. Cook until softened, about 5 minutes. Stir in lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender. Taste and adjust seasoning if needed. Serve hot and enjoy!

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Enjoy how creamy and rich this vegan pumpkin ice cream is. It's a great treat any time of the year because it's made with healthy foods.

Ingredients: 2 cups canned pumpkin puree. 1 can 13.5 oz full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. Pinch of salt.

Instructions: In a blender, combine all ingredients until smooth. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches desired consistency. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of vegan pumpkin ice cream and enjoy!

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Enjoy the thick and creamy layers of this triple chocolate cheesecake parfait that doesn't need to be baked. These rich parfaits are easy to make and don't need to be baked, making them perfect for chocolate lovers. A delicious treat for any event!

Ingredients: 2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 1 cup heavy cream. 8 ounces cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup semi-sweet chocolate chips, melted. 1 cup white chocolate chips, melted. 1 cup dark chocolate chips, melted. Whipped cream and chocolate shavings for garnish.

Instructions: In a bowl, combine chocolate cookie crumbs and melted butter to make the crust. Press the crust mixture into the bottom of serving glasses to create the base layer. In a separate bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract. Mix until well combined. Fold the whipped cream into the cream cheese mixture until smooth and creamy. Divide the cream cheese mixture equally into three bowls. In one bowl, fold in melted semi-sweet chocolate. In the second bowl, fold in melted white chocolate. In the third bowl, fold in melted dark chocolate. Layer each chocolate-flavored mixture on top of the crust in the serving glasses, creating three distinct layers. Chill the parfaits in the refrigerator for at least 2 hours to set. Before serving, garnish with whipped cream and chocolate shavings. Enjoy the indulgent No Bake Triple Chocolate Cheesecake Parfaits!

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A refreshing and nutritious salad featuring earthy buckwheat, sweet roasted beets, and vibrant citrus flavors, perfect for a light lunch or side dish.

Ingredients: 1 cup buckwheat groats, cooked and cooled. 2 medium beets, roasted, peeled, and diced. 2 oranges, peeled and segmented. 1 grapefruit, peeled and segmented. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the cooked buckwheat, diced roasted beets, orange segments, grapefruit segments, and chopped cilantro. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss gently to combine. Serve chilled or at room temperature.

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Experience the bold and savory flavors of Korean cuisine in burger form with this Cheater Korean Beef Burger. It's a quick and delicious twist on traditional Korean beef bulgogi, perfect for a satisfying meal.

Ingredients: 1 lb ground beef. 1/4 cup soy sauce. 2 cloves garlic, minced. 2 tbsp brown sugar. 1 tsp ginger, grated. 1 tsp sesame oil. 1/2 tsp red pepper flakes. 4 burger buns. Lettuce leaves. Sliced cucumber. Sliced red onion. Sriracha mayo.

Instructions: In a bowl, mix soy sauce, minced garlic, brown sugar, grated ginger, sesame oil, and red pepper flakes to create a marinade. Add the ground beef to the marinade and mix well. Let it marinate for 15 minutes. While the beef is marinating, prepare the Sriracha mayo by mixing Sriracha sauce with mayonnaise to your desired spiciness. Preheat a grill or stovetop pan over medium-high heat. Form the marinated beef into burger patties and grill them for about 3-4 minutes per side for medium-rare, or longer for your desired doneness. Toast the burger buns on the grill for a minute or until lightly browned. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by the grilled beef patty. Top with sliced cucumber and red onion. Spread Sriracha mayo on the top bun, then place it on top of the burger. Serve hot and enjoy your Cheater Korean Beef Burger!

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Enjoy these simple and delicious Buckwheat Chocolate Chip Cookies. These cookies, made with wholesome buckwheat flour, are a delightful twist on the classic chocolate chip cookie.

Ingredients: 1 bowl. 1 cup buckwheat flour. 1/2 cup chocolate chips. 1/2 cup butter, melted. 1/2 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In the bowl, mix the melted butter and brown sugar until well combined. Add the egg and vanilla extract to the mixture, and mix until smooth. Gradually add the buckwheat flour, baking soda, and salt, stirring until a dough forms. Fold in the chocolate chips. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Flatten each dough ball slightly with the back of the spoon. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.