Mech Station

[mech-station]

With this simple slow cooker recipe, you can make chocolate fudge at home that tastes great. These rich treats are great for giving as gifts and are sure to make your friends and family happy.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup chopped nuts optional.

Instructions: In a slow cooker, combine chocolate chips, sweetened condensed milk, vanilla extract, and salt. Cover and cook on low for 1-2 hours, stirring occasionally until chocolate is melted and mixture is smooth. Stir in chopped nuts if desired. Line a 9x9 inch baking dish with parchment paper. Pour the chocolate mixture into the prepared dish and spread evenly. Refrigerate for 2-3 hours or until firm. Once set, cut into squares and package in gift boxes or tins.

Prep Time: 10 minutes

Cook Time: 120 minutes

Raymond Larson

[mech-station]

A quick and easy way to make a Greek yogurt substitute for your recipes when you don't have Greek yogurt on hand. This substitute works well in both sweet and savory dishes.

Ingredients: 1 cup plain yogurt. 1/2 teaspoon lemon juice. 1/2 teaspoon salt.

Instructions: In a mixing bowl, combine 1 cup of plain yogurt, 1/2 teaspoon of lemon juice, and 1/2 teaspoon of salt. Stir the mixture thoroughly until well blended. Use this Greek yogurt substitute in your recipe in the same quantity as the original Greek yogurt called for.

Prep Time: 5 minutes

Cook Time: 0 minutes

Moni

[mech-station]

In every bite, these Electric Rainbow Cupcakes are a rainbow of color and taste. It's great for parties, celebrations, or just making you smile!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. Gel food coloring various colors. Electric Rainbow Buttercream Frosting see separate recipe. Rainbow sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Mix until just combined. Divide the cupcake batter evenly into separate bowls, one for each color you want to use. Add gel food coloring to each bowl, creating a rainbow of colors. Spoon a small amount of each colored batter into each cupcake liner, layering the colors for a rainbow effect. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Prepare Electric Rainbow Buttercream Frosting using the separate recipe. Once the cupcakes are cooled, pipe the Electric Rainbow Buttercream on top using a decorating bag and tip, creating ruffled swirls of different colors. Decorate with rainbow sprinkles for an extra burst of color and fun. Serve and enjoy your Electric Rainbow Cupcakes!

Prep Time: 25 minutes

Cook Time: 15-18

Adam Mathis

[mech-station]

These Teryiaki Chicken Skewers are tasty and simple to make. They're great for a quick dinner during the week or a barbecue on the weekend. The marinade gives the chicken sweet and savory flavors, and grilling it gives it a great char and smokey flavor. For a full meal, serve with rice and steamed vegetables.

Ingredients: 500g chicken breast, cut into cubes. 1/2 cup soy sauce. 1/4 cup honey. 2 tbsp rice vinegar. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tbsp sesame oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, salt, and pepper. Add chicken cubes to the marinade, cover, and refrigerate for at least 30 minutes, or up to 4 hours. Preheat grill or grill pan over medium-high heat. Thread marinated chicken onto skewers. Grill chicken skewers for 5-7 minutes on each side, or until cooked through and nicely caramelized. Garnish with sesame seeds and chopped green onions before serving.

Prep Time: 35 minutes

Cook Time: 15 minutes

Karen W

[mech-station]

Chocolate-covered peanut butter crackers with the perfect balance of sweet and salty flavors in one delicious bite.

Ingredients: 1 cup peanut butter. 2 sleeves of saltine crackers. 2 cups chocolate chips. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. 1/4 cup unsalted butter. Pinch of salt.

Instructions: Put peanut butter on half of the saltine crackers, then put the other half on top to make a sandwich. Using 30-second bursts to stir, melt the chocolate chips and butter in a bowl that can go in the microwave. Add vanilla extract, powdered sugar, and a pinch of salt to the melted chocolate. Mix the ingredients together well. Cover the whole peanut butter cracker sandwich with the chocolate mixture by dipping it in it. Put the dipped sandwiches on a baking sheet lined with parchment paper. Put the tray in the fridge for at least 30 minutes to let the chocolate set. Put your peanut butter crackers in chocolate and wait for the chocolate to set.

Prep Time: 15 minutes

Cook Time: 5 minutes

Tyson

[mech-station]

This dish combines the savory flavors of soy and mirin-marinated tofu with tender broccoli and a creamy peanut sauce served over fluffy rice. It's a delicious and satisfying meal that's perfect for a quick weeknight dinner.

Ingredients: 1 block tofu, pressed and cubed. 1/4 cup soy sauce. 2 tablespoons mirin. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon cornstarch. 2 cups broccoli florets. 1 cup cooked rice. 2 tablespoons peanut butter. 2 tablespoons water. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. Sesame seeds and green onions for garnish.

Instructions: Combine the cornstarch, garlic, ginger, sesame oil, mirin, and soy sauce in a bowl. For at least thirty minutes, add the tofu cubes and marinate. Heat up some oil in a big skillet over medium-high heat. Cook the marinated tofu until it turns golden brown on all sides. Steam the broccoli until it is soft in a different skillet. Put the peanut butter, water, rice vinegar, and maple syrup in a small saucepan. Stirring constantly, heat on low heat until smooth. To serve, put the rice in a bowl and add the broccoli and tofu on top. Add a drizzle of peanut sauce and decorate with green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mariah Jackson

[mech-station]

These breakfast tacos are crispy and tasty. They are filled with scrambled eggs, sausage, and vegetables. Great for a filling breakfast!

Ingredients: 4 small flour tortillas. 4 large eggs. 1/2 cup cooked breakfast sausage. 1/2 cup shredded cheddar cheese. 1/4 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup chopped cilantro. Salt and pepper to taste. Cooking oil for frying.

Instructions: Set the pan on medium-high heat and add a little cooking oil. Add the eggs, salt, and pepper to a bowl and mix them together using a whisk. When you add the eggs to the pan, scramble them until they are almost set. Set the scrambled eggs aside after taking them out of the pan. Clear out the pan and add more oil. Make it hot again, but not too hot. Spread some scrambled eggs, cooked sausage, cheese, tomatoes, onions, and bell peppers on one half of the tortilla after putting it in the pan. In order to make a taco, fold the other half of the tortilla over the filling. Use a spatula to press down on one side of the taco and cook it until it's golden brown and crispy. Then flip it over and cook the other side until it's crispy too. Do the same thing with the rest of the tortillas and filling. Put chopped cilantro on top of the hot, crispy breakfast tacos to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Big Mouse World

[mech-station]

A wholesome and tasty power snack, this Paleo broccoli salad is loaded with crisp almonds and fresh veggies. It's the ideal harmony of tastes and textures, dressed with a tangy-sweet vinaigrette.

Ingredients: 2 cups broccoli florets. 1/4 cup sliced almonds. 1/4 cup diced red onion. 1/4 cup diced bell pepper. 2 tbsp olive oil. 2 tbsp apple cider vinegar. 1 tsp honey. Salt and pepper to taste.

Instructions: After 34 minutes of steaming, the broccoli florets should be crisp-tender. Empty and leave to cool. Toast the almond slices in a dry skillet over medium heat until fragrant and lightly golden. Take off the heat and allow to cool. The cooled broccoli florets, toasted almonds, diced bell pepper, and diced red onion should all be combined in a big bowl. To make the dressing, combine the olive oil, honey, apple cider vinegar, salt, and pepper in a small bowl. After adding the dressing, toss the broccoli salad to ensure it is evenly coated. Serve right away or store in the fridge for later. Have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

Wendy J

[mech-station]

This vegan coconut cake is light, fluffy, and bursting with coconut flavor. Made with coconut flour, almond flour, and coconut milk, it's gluten-free, dairy-free, and refined sugar-free, making it a perfect treat for those with dietary restrictions.

Ingredients: 2 cups coconut flour. 1 cup almond flour. 1/2 cup tapioca flour. 1 cup coconut sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 can 13.5 oz full-fat coconut milk. 1/2 cup unsweetened applesauce. 1/4 cup melted coconut oil. 2 teaspoons vanilla extract. 1 tablespoon apple cider vinegar. 1 cup unsweetened shredded coconut flakes.

Instructions: Set the oven to 350F 175C and heat it up. Prepare two 9-inch round cake pans by greasing them and lining them with parchment paper. Mix coconut flour, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Melt the coconut oil and add the applesauce, vanilla extract, and apple cider vinegar to another bowl. Mix the ingredients together. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Shred the coconut flakes and mix them in. Spread the batter out evenly in the cake pans that have been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cakes out of the oven, let them cool for 10 minutes in the pans before moving them to a wire rack to cool all the way down. When the cake is cool, put the layers together and frost it however you like.

Prep Time: 20 minutes

Cook Time: 30 minutes

Alex Cooks

[mech-station]

A fusion of classic Chicken Tikka Masala with meatballs made from ground chicken, simmered in a creamy and flavorful tomato-based sauce.

Ingredients: 500g ground chicken. 1/2 cup bread crumbs. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tbsp ginger, grated. 1/2 cup fresh coriander leaves, chopped. 1 tsp garam masala. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp turmeric. Salt and pepper to taste. 1 cup yogurt. 1/2 cup tomato puree. 2 tbsp butter. 1 tbsp vegetable oil. 1/2 cup cream. 1 tbsp fenugreek leaves. 1 tsp ground coriander. 1 tsp ground cumin. 1/2 tsp red chili powder. 1/2 tsp sugar. Salt to taste. Fresh coriander leaves for garnish.

Instructions: In a bowl, mix ground chicken, bread crumbs, onion, garlic, ginger, coriander leaves, garam masala, cumin, paprika, turmeric, salt, and pepper. Form into small meatballs. Heat oil in a pan over medium heat. Fry the meatballs until browned on all sides. Set aside. In the same pan, melt butter. Add tomato puree, yogurt, cream, fenugreek leaves, ground coriander, cumin, red chili powder, sugar, and salt. Cook until the sauce thickens. Add the cooked meatballs to the sauce. Simmer for 10 minutes until the meatballs are cooked through and the flavors meld. Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Prep Time: 20 minutes

Cook Time: 30 minutes

Valerie

[mech-station]

This recipe pairs the bold flavors of Tramuz 2012 wine with perfectly grilled filet mignon steaks topped with a savory mushroom sauce. The wine's robust character complements the richness of the steak and enhances the earthy notes of the mushrooms.

Ingredients: 1 bottle Tramuz 2012 wine. 8 oz filet mignon steaks. 2 tbsp olive oil. Salt and pepper to taste. 1 cup mushrooms, sliced. 2 cloves garlic, minced. 2 tbsp butter. 1/4 cup beef broth. Fresh thyme sprigs for garnish.

Instructions: Get your grill ready for high heat. Add salt and pepper to the filet mignon steaks. Put the steaks on a hot grill and brush them with olive oil. For medium-rare, cook for about 4 to 5 minutes on each side. You can cook it longer if you want to. Put 1 tablespoon of olive oil in a pan and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the mushrooms and garlic until the mushrooms are soft. Put the beef broth and butter into the pan with the mushrooms. Allow the flavors to blend for another two to three minutes. Add pepper and salt to taste. Take the steaks off the grill and give them a minute or two to rest. Put the filet mignon steaks on plates and pour the mushroom sauce over them to serve. Add some fresh thyme sprigs as a garnish. Pour glasses of Tramuz 2012 wine to go with the food.

Prep Time: 15 minutes

Cook Time: 15 minutes

Logan W

[mech-station]

These vegan Peanut Butter Cornmeal Cookies taste great with their nutty peanut butter flavor and light crunch from the cornmeal. Since they're made with coconut oil and maple syrup, they taste a little like coconut. Great as a dessert or sweet snack!

Ingredients: 1 cup peanut butter. 3/4 cup cornmeal. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine peanut butter, cornmeal, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Mix until well combined. Form dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball with a fork, creating a crisscross pattern. Bake for 10-12 minutes or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Emily

[mech-station]

These Raspberry Cream Greek Yogurt Pops are a tasty treat that combines the sour taste of Greek yogurt with the sweetness of raspberries and honey. The heavy cream gives them a smooth texture.

Ingredients: 1 cup Greek yogurt. 1/2 cup fresh raspberries. 2 tablespoons honey. 1/4 cup heavy cream.

Instructions: In a blender, combine Greek yogurt, raspberries, honey, and heavy cream. Blend until smooth and well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove the popsicles from the molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Lindsey Lynn

[mech-station]

The cherry tomatoes, mozzarella, kalamata olives, and fresh basil in this Tuscan pasta salad, along with the tangy balsamic dressing, make it taste great. It's great as a side dish for any event, like a picnic or a potluck.

Ingredients: 8 oz fusilli pasta. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/2 cup kalamata olives, pitted and sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and black pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: Follow the directions on the package to cook the fusilli pasta until it is al dente. Run cold water over the drain and rinse. The cooked pasta, cherry tomatoes, mozzarella balls, kalamata olives, red onion, and basil leaves should all be put in a large bowl together. To make the dressing, mix the extra virgin olive oil, balsamic vinegar, garlic powder, salt, and black pepper in a small bowl with a whisk. Add the dressing to the pasta salad and mix it all together until it's well covered. Put the salad in the fridge for at least 30 minutes so that the flavors can mix. If you want, you can sprinkle grated Parmesan cheese on top before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Lorena M

[mech-station]

These Fourth of July Firework Cupcakes are a great way to celebrate Independence Day. These treats are bright and tasty, and they will light up your taste buds like fireworks do the sky!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. Red food coloring. Blue food coloring. White frosting. Patriotic sprinkles. Edible glitter optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, baking powder, and salt together in a bowl. Put away. Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy. Add the eggs one at a time and then the vanilla extract. Slowly add the dry ingredients to the wet ingredients, mixing in the milk every so often. Don't mix any further than that. Put three equal amounts of batter into three different bowls. Color one part with red food coloring and another with blue food coloring. One part should be left blank to make the white part. To make a layered look, put a spoonful of each color of batter into a different cupcake liner. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Once the cupcakes are cool, cover them with white frosting to make the top smooth. For a fun fireworks look, decorate with edible glitter and patriotic sprinkles. Your Fourth of July Firework Cupcakes are ready to be served.

Prep Time: 30 minutes

Cook Time: 18-20

Jack McKay

[mech-station]

A creamy and comforting broccoli cheddar soup that combines the richness of cheddar cheese with the freshness of broccoli. Perfect for a cozy meal!

Ingredients: 1 lb fresh broccoli, chopped. 1/2 cup unsalted butter. 1 onion, finely chopped. 1/2 cup all-purpose flour. 4 cups chicken broth. 4 cups shredded cheddar cheese. 2 cups milk. Salt and pepper to taste.

Instructions: In a large pot, melt butter over medium heat. Add chopped onions and saut until translucent. Stir in flour to create a roux, cooking for 2-3 minutes. Gradually whisk in chicken broth, ensuring no lumps. Add chopped broccoli, simmer until tender. Using an immersion blender, blend the soup to desired consistency. Stir in shredded cheddar cheese until melted. Pour in milk, stir well, and season with salt and pepper. Simmer for an additional 10-15 minutes, stirring occasionally. Serve hot, garnished with extra cheese if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Sidney

[mech-station]

These Anytime Brownies are the perfect treat for any occasion. They're rich, fudgy, and incredibly easy to make. Enjoy them with a glass of milk or a scoop of ice cream for the ultimate indulgence!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chocolate chips optional.

Instructions: Start by heating the oven to 350F 175C. A square 8-inch baking pan should be greased and floured. Sift the flour, cocoa powder, baking powder, and salt together in a small bowl. Add sugar, melted butter, eggs, and vanilla extract to a large bowl. Use an electric mixer to mix the ingredients well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. You can add chocolate chips if you want to. Spread out the batter in the baking pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few wet crumbs still on it. Take the brownies out of the oven and let them cool for 10 minutes in the pan. Move the brownies to a wire rack and let them cool completely before cutting them into pieces and serving them.

Prep Time: 15 minutes

Cook Time: 25 minutes

Eddie Madden