Mitt and Rob

[mittandrob]

Sriracha lime salt adds a zesty kick to your dishes. It's perfect for seasoning tofu, vegetables, or any other vegan dish that needs a flavor boost.

Ingredients: 1/2 cup sea salt. 2 tablespoons sriracha sauce. Zest of 2 limes.

Instructions: Preheat oven to 200F 93C. In a bowl, mix sea salt, sriracha sauce, and lime zest until well combined. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 1 hour, stirring occasionally, until the mixture is completely dry. Let the sriracha lime salt cool completely before transferring it to an airtight container. Store in a cool, dry place until ready to use.

Tommy Sanford

[mittandrob]

These one-bowl blondies are packed with the sweet, creamy flavor of Cadbury Mini Eggs and dipped in rich melted chocolate, making them a delightful Easter treat!

Ingredients: 1/2 cup unsalted butter, melted. 1 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup Cadbury Mini Eggs, chopped. 1/2 cup semi-sweet chocolate chips, melted.

Instructions: Preheat oven to 350F 175C. Grease and line a square baking pan with parchment paper. In a large bowl, mix melted butter and brown sugar until well combined. Beat in egg and vanilla extract until smooth. Stir in flour, baking powder, and salt until just combined. Fold in chopped Cadbury Mini Eggs. Spread batter evenly into prepared baking pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow blondies to cool completely in the pan. Once cooled, remove blondies from the pan and cut into squares. Melt semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip the top of each blondie into the melted chocolate and place on a wire rack to set. Optional: sprinkle extra chopped Cadbury Mini Eggs on top before the chocolate sets. Let the chocolate set completely before serving. Enjoy!

Calvin

[mittandrob]

This veggie lasagna is a healthy and tasty take on the traditional Italian dish. With its healthy vegetables and smooth cashew sauce, it's a satisfying meal that won't make you feel bad about eating it.

Ingredients: 1 package of lasagna noodles. 2 cups of marinara sauce. 1 cup of diced onion. 1 cup of diced bell pepper. 1 cup of diced zucchini. 1 cup of diced mushrooms. 2 cloves of minced garlic. 2 cups of spinach. 1 cup of cashew cream blend soaked cashews with water until creamy. 1 cup of nutritional yeast. 1 teaspoon of dried oregano. 1 teaspoon of dried basil. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Following the directions on the package, cook the lasagna noodles. Once done, drain them and set them aside. The onion, bell pepper, zucchini, mushrooms, and garlic should be cooked in a large skillet until they become soft. Put in the spinach and cook it until it softens. Oregano, basil, salt, and pepper should all be mixed together in a different bowl with the cashew cream. Put a little marinara sauce on the bottom of a baking dish. First put a layer of lasagna noodles on top of the sauce. Then add a layer of the vegetable mixture and then a layer of the cashew cream mixture. Put another layer of ingredients on top of the last one until all of the ingredients are used up. Put foil over the baking dish and bake for 30 minutes. Take off the foil and bake for another 15 minutes, or until the top is bubbly and golden brown. Allow it to cool a bit before serving. Enjoy your veggie lasagna, it's tasty and good for you.

Tara

[mittandrob]

These beer crepes are a unique twist on the classic crepe recipe. The addition of beer adds a subtle flavor and makes the crepes light and delicate. They are perfect for filling with savory ingredients like mushrooms, cheese, ham, or spinach, creating a delicious and satisfying meal.

Ingredients: 1 cup all-purpose flour. 1 cup beer preferably a light beer. 2 eggs. 1/2 cup milk. 1/2 cup water. 1/4 teaspoon salt. 2 tablespoons melted butter. Cooking spray or additional melted butter for the pan.

Instructions: Put the all-purpose flour and salt in a bowl and mix them together with a whisk. Mix the dry ingredients with the eggs, beer, milk, and water. Mix the batter well with a whisk until it is smooth. Take a break for about 30 minutes and then stir in the melted butter. This lets the batter rest, which helps make crepes that are soft. Set a crepe pan or nonstick skillet over medium-high heat. Use cooking spray or melted butter to lightly grease the pan. About 1/4 cup of batter should be poured into the pan and swirled around to cover the bottom evenly. When the crepe is golden brown on the bottom and the edges start to lift, it's done cooking. With a spatula, carefully flip the crepe over and cook for another one to two minutes, until the other side is golden brown. Take the crepe out of the pan and do it again with the rest of the batter, making sure to grease the pan as needed. You could put sauted mushrooms, cheese, ham, spinach, or sauted mushrooms on the beer crepes and serve them warm. Fill the crepes with whatever you like, then fold or roll them up and enjoy!

Keaton

[mittandrob]

Indulge in the irresistible flavors of garlic butter shrimp pasta, where succulent shrimp are cooked to perfection in a fragrant garlic butter sauce, then tossed with linguine pasta and sprinkled with Parmesan cheese.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 1/4 cup unsalted butter. 1/4 cup chopped fresh parsley. 1/4 tsp red pepper flakes. Salt and black pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Cook linguine pasta according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and season with red pepper flakes, salt, and black pepper. Cook until shrimp turn pink and opaque, about 2-3 minutes per side. Add cooked pasta to the skillet and toss until evenly coated with the garlic butter sauce. Remove from heat and sprinkle with chopped parsley and grated Parmesan cheese. Toss again to combine. Serve hot and enjoy!

Fly with Anne

[mittandrob]

This refreshing and nutritious salad is a delightful combination of quinoa, edamame, fresh vegetables, and sweet caramelized pecans. Topped with crumbled feta cheese, it's a sweet and savory delight that's perfect for any Sunday meal.

Ingredients: 1 cup cooked quinoa. 1 cup shelled edamame, steamed. 1/2 cup diced red bell pepper. 1/2 cup diced cucumber. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped sweet caramelized pecans. 1/4 cup crumbled feta cheese. Salt and pepper to taste.

Instructions: Put the cooked quinoa and steamed edamame in a large bowl and mix them together. Dice the cucumber and red bell pepper and put them in the bowl. To make it taste even better, add the fresh mint and cilantro leaves. Add the warm, sweet pecans that have been caramelized and the broken up feta cheese to the salad. Add pepper and salt to taste. Add everything slowly and mix it well. Put it in the fridge for at least 30 minutes before you serve it. Have a great Sunday with your Edamame Quinoa Salad Sweet Caramel!

Stacy Warner

[mittandrob]

Celebrate Independence Day with these delicious 4th of July S'mores Magic Bars. They are easy to make and feature patriotic colors with red, white, and blue marshmallows and festive sprinkles. These bars are perfect for a summer gathering or fireworks celebration!

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 cup red, white, and blue marshmallows. 1 cup chocolate chips. 1 cup shredded coconut. 1 cup sweetened condensed milk. 1/2 cup crushed graham crackers. 1/4 cup red and blue sprinkles.

Instructions: Set the oven temperature to 175C 350F. Melted butter and graham cracker crumbs should be combined in a bowl. To make the crust, press this mixture firmly into the bottom of a 9x9-inch baking pan that has been greased. Over the crust, equally distribute the red, white, and blue marshmallows. After that, arrange the crushed graham crackers, chocolate chips, and shredded coconut on top of the marshmallows. Evenly drizzle the condensed milk that has been sweetened over the top of each layer. For a final touch of patriotism, scatter the red and blue sprinkles over the top. Bake for 25 to 30 minutes in a preheated oven, or until the center is set and the edges are golden brown. Take it out of the oven and allow it to cool fully before slicing it into squares. Savor your S'mores Magic Bars on July 4th with loved ones!

Erica Reese

[mittandrob]

Indulge in the goodness of a massive, soft, and chewy snickerdoodle cookie with a delightful cinnamon-sugar coating!

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon cream of tartar. 1/8 teaspoon salt. 1/4 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/3 cup packed light brown sugar. 1/2 teaspoon vanilla extract. 1 large egg yolk. 2 tablespoons milk. 2 tablespoons cinnamon sugar mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, cream of tartar, and salt in a small bowl with a whisk. Melt the butter and mix it with the light brown sugar and white sugar in a separate, bigger bowl until the mixture is light and fluffy. Add the egg yolk and vanilla extract and beat until well mixed. Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk. Do this until the ingredients are just barely combined. Make a big ball out of the dough and put it on the baking sheet that has been prepared. To make the dough ball a little flatter, gently press down on it. Cover all of the dough with the cinnamon sugar by spreading it out evenly. The giant cookie should be baked in a hot oven for 18 to 20 minutes, or until the edges are golden brown and the middle is set. After taking the cookie out of the oven, let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to cool all the way down. Have fun with your tasty Giant Snickerdoodle Cookie!

Brent

[mittandrob]

This is the best-ever edamame stir frya tasty and nutritious dish that's loaded with colorful veggies and edamame beans. It's full of flavors inspired by Asia and easy to make.

Ingredients: 2 cups edamame beans, shelled. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup broccoli florets. 1 carrot, julienned. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: Vegetable oil should be heated over medium-high heat in a large skillet or wok. Add the grated ginger and minced garlic, and saut for one to two minutes, or until fragrant. To the skillet, add the julienned carrot, broccoli florets, and sliced red and yellow bell peppers. Stir-fry the vegetables for four to five minutes, or until they begin to soften. Add the shelled edamame beans and stir-fry for an additional three to four minutes. Add red pepper flakes, sesame oil, and soy sauce. Mix everything together and cook for a further two to three minutes, or until the vegetables are crisp but soft. To taste, add salt and pepper for seasoning. Take off the stove and sprinkle with sesame seeds. Present your finest edamame stir ever. Enjoy while it's hot!

Esther