Make Believe

[mbmelodies]

This classic seafood dish features fresh mussels steamed to perfection in a flavorful white wine broth. The garlic, shallot, and parsley add aromatic depth, while the butter brings richness to the dish. It's simple, elegant, and perfect for a special dinner or a casual gathering with friends.

Ingredients: 2 lbs fresh mussels, cleaned and debearded. 1 cup dry white wine. 2 cloves garlic, minced. 1 small shallot, finely chopped. 2 tablespoons butter. 1 tablespoon olive oil. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped shallot and minced garlic and saut until the food smells good. Add white wine and bring to a low boil. Put the lid on top of the pot and add the mussels. If you want the mussels to open, steam them for 5 to 7 minutes. Throw away any mussels that won't open. Add butter and chopped parsley and mix until butter melts. Add pepper and salt to taste. Serve hot, and if you want, top with more parsley.

Dale G

[mbmelodies]

Indulge in the rich flavors of chocolate and peanut butter with this vegan smoothie that can double as dessert. It's a guilt-free treat that's perfect for satisfying your sweet cravings.

Ingredients: 1 ripe banana. 2 tablespoons cocoa powder. 2 tablespoons peanut butter. 1 cup almond milk. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Peel and slice the ripe banana. Add the sliced banana, cocoa powder, peanut butter, almond milk, maple syrup, and vanilla extract to a blender. Optionally, add some ice cubes to make the smoothie colder and creamier. Blend all the ingredients until smooth and creamy. Taste and adjust the sweetness or thickness by adding more maple syrup or almond milk if needed. Pour the smoothie into a glass and serve immediately. Enjoy your indulgent chocolate peanut butter vegan smoothie!

Karla Garrison

[mbmelodies]

Enjoy the nostalgia of this classic Old-Fashioned Brown Sugar Fudge recipe. It's rich, creamy, and perfect for sharing with friends and family during the holidays or any special occasion.

Ingredients: 2 cups brown sugar. 1 cup granulated sugar. 1 cup evaporated milk. 1/2 cup unsalted butter. 1 teaspoon vanilla extract. 1/2 cup chopped nuts optional.

Instructions: Grease an 8x8 inch square baking pan and set aside. In a heavy-bottomed saucepan, combine brown sugar, granulated sugar, evaporated milk, and unsalted butter. Place the saucepan over medium heat and stir constantly until the mixture comes to a boil. Once it starts boiling, reduce the heat to low and continue to cook, stirring constantly, until the mixture reaches the soft ball stage about 235F or 118C on a candy thermometer. Remove the saucepan from heat and stir in vanilla extract and chopped nuts if desired. Quickly pour the hot fudge mixture into the greased baking pan and let it cool at room temperature for a few hours until set. Once the fudge has cooled and set, cut it into squares or rectangles. Store the Old-Fashioned Brown Sugar Fudge in an airtight container at room temperature.

Megan Proctor

[mbmelodies]

For those who want to savor the natural sweetness of ripe peaches with less added sugar, this Peach Low Sugar Jam recipe is ideal. It's an easy and tasty way to keep summer's flavors fresh all year long.

Ingredients: 4 cups of ripe peaches, peeled, pitted, and chopped. 1/4 cup of lemon juice. 1/2 cup of water. 1 cup of erythritol or other low-calorie sweetener. 1 packet of low-sugar pectin. 1/2 teaspoon of butter optional.

Instructions: Add the water, lemon juice, and chopped peaches to a large pot. Over medium-high heat, bring the mixture to a boil while stirring from time to time. After the peaches begin to boil, lower the heat and simmer them for ten minutes or until they are tender and can be easily mashed with a spoon. Combine the low-sugar pectin and erythritol in a different bowl. Stirring constantly to avoid lumps, add the erythritol and pectin mixture to the simmering peaches. To reduce foam, add the optional butter if desired. Simmer and stir the jam for an additional five to seven minutes, or until it thickens to the consistency you prefer. After taking the pot off the stove, give the jam some time to cool. After sterilizing the jars, pour the jam into them, leaving a 1/4-inch headspace at the top. To guarantee appropriate preservation, put lids on the jars and process them in a boiling water bath for ten to fifteen minutes. Place the jars in a cool, dark place after letting them cool to room temperature. You can now savor your Peach Low Sugar Jam!

Karen Wiggins

[mbmelodies]

With these delectable cookies, you can indulge in the perfect combination of rich chocolate flavors and malted goodness. Malted milk powder adds a unique twist to traditional chocolate chip cookies, while combining semisweet and white chocolate chips with chopped malted milk balls results in a fantastic reverse chip effect. Add chopped pecans for extra crunch if desired.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 2 teaspoons vanilla extract. 1/4 cup malted milk powder. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup white chocolate chips. 1 cup chopped malted milk balls. 1/2 cup chopped pecans optional.

Instructions: Preheat the oven to 375F 190C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and malted milk powder. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips, white chocolate chips, chopped malted milk balls, and chopped pecans if using. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving enough space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delightful Malted Chocolate Chip and Reverse Chip Cookies with a glass of cold milk or your favorite beverage!

Kelly

[mbmelodies]

A delicious twist on the classic Chicken Parmesan, this Chicken Parm Burger is a mouthwatering fusion of flavors that will satisfy your burger cravings with a Italian twist.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup all-purpose flour. 2 large eggs, beaten. 2 cups breadcrumbs. 1 cup marinara sauce. 1 cup mozzarella cheese, shredded. 4 hamburger buns. 2 tablespoons olive oil. Fresh basil leaves for garnish.

Instructions: Add salt and pepper to the chicken breasts. Dough each chicken breast in flour, then coat it with beaten eggs and bread crumbs. In a pan, heat the olive oil over medium-high heat. Chicken breasts should be cooked for five minutes on each side, or until they are golden brown and done all the way through. Warm up the broiler. On a baking sheet, put chicken breasts that have been cooked. Melt mozzarella cheese and put it on top of each chicken breast. If you want the cheese to be bubbly and golden brown, broil it for two to three minutes. For a minute or two, toast the hamburger buns under the broiler until they are just barely browned. On the bottom half of each bun, put chicken parm. Add some fresh basil leaves as a garnish. Put the other half of the bun on top. Enjoy while hot!

Kylie

[mbmelodies]

Almond flour, coconut sugar, and vegan chocolate chips make these blondies a delicious twist on the classic brownie. They are chewy and rich.

Ingredients: 1 cup almond flour. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup almond butter. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/3 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, coconut sugar, melted coconut oil, almond butter, almond milk, vanilla extract, baking powder, and salt. Mix until well combined. Fold in vegan chocolate chips. Transfer the batter into a greased 8x8-inch baking pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool in the pan for 10 minutes before slicing into squares. Serve and enjoy!

Ray Hopkins

[mbmelodies]

A tasty and healthy snack, these Raw Chocolate Moringa Bars are full of good things for you. They don't have any gluten or dairy and are full of healthy things like raw cacao and moringa.

Ingredients: 1 cup dates, pitted. 1 cup almonds. 1/4 cup raw cacao powder. 2 tablespoons moringa powder. 1/4 cup shredded coconut. Pinch of sea salt.

Instructions: Put dates in a food processor and pulse them until they turn into a sticky paste. Cocoa powder, moringa powder, shredded coconut, and sea salt should all be added. Blend until everything is well mixed and the mixture holds together. Spread the mixture out evenly in a baking dish or mold that has been lined with parchment paper. Take it out of the freezer and let it set for at least 30 minutes. Take the bars out of the freezer when they are set and cut them into bars. Keep in the fridge for up to a week in a container that won't let air in.

Beau Stevens

[mbmelodies]

Indulge in the refreshing taste of the tropics with this creamy and delicious iced slushie. Made with a blend of frozen tropical fruits and creamy coconut milk, it's the perfect treat to cool down on a hot day.

Ingredients: 2 cups frozen tropical fruit blend pineapple, mango, and banana. 1 cup coconut milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 1/2 cup crushed ice.

Instructions: Blend the frozen mix of tropical fruits with coconut milk, honey or maple syrup, and vanilla extract in a blender. Mix until it's creamy and smooth. Crush the ice and blend it in again until everything is well mixed and slushy. Pour into glasses and serve right away. You can add fresh fruit slices or shredded coconut as a garnish if you want to.

Martin