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David Dyason - Island Stone Pub - Oak Valley Youth Garden - La Bottega Dei Maghi - Sound Solar

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These Grain Free Lemon Zucchini Cookies are a delightful combination of zesty lemon flavor and the goodness of shredded zucchini, all in a chewy cookie. Perfect for a grain-free and gluten-free treat!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 tablespoon lemon zest. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1/2 cup shredded zucchini, squeezed and drained. 1/4 cup shredded unsweetened coconut. 1/4 cup chopped walnuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the coconut oil and mix it with the baking soda and salt in a bowl. Melt the coconut oil and mix it with the maple syrup, lemon juice, lemon zest, and vanilla extract in a different bowl. Mix the dry and wet ingredients together until they are well mixed. Shred the zucchini, coconut, and walnuts if using and then mix them in. Place spoonfuls of the cookie dough on the baking sheet that has been prepared. Slightly flatten the dough balls. When the edges are golden brown, it's done baking. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty lemon zucchini cookies that don't have any grains.

Prep Time: 15 minutes

Cook Time: 10 minutes

Bella Humphries

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This recipe combines the richness of salted duck egg yolks with the delicate flavor of tofu, enhanced by the aromatic garlic chives. It's a savory and satisfying dish perfect for any meal.

Ingredients: 1 block tofu, firm, sliced into squares. 2 salted duck egg yolks, mashed. 1 tablespoon cornstarch. 2 cloves garlic, minced. 1 tablespoon chopped garlic chives. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Tofu slices should be pressed between paper towels to absorb extra moisture. Dredge tofu slices in cornstarch and mashed salted egg yolks. In a pan, heat the vegetable oil over medium heat. When fragrant, add the minced garlic and cook. Coat and then sear the tofu slices in the pan until they are golden brown on both sides. Toss the tofu with the chopped garlic chives that you add to the pan. To taste, add salt and pepper for seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Villa Marcaravansales

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With these delightful Peppermint Red Velvet Macarons, you can get into the holiday spirit. The delicate red velvet macaron shell is paired with a refreshing peppermint cream filling in these elegant and festive treats.

Ingredients: 1 cup almond flour. 1 cup powdered sugar. 2 tablespoons unsweetened cocoa powder. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. Red gel food coloring. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1 tablespoon milk. Crushed peppermint candies for garnish.

Instructions: In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form. Fold the dry ingredients into the egg whites, being careful not to overmix. Add the vanilla extract, peppermint extract, and a few drops of red gel food coloring. Fold until the batter is smooth and evenly colored. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Let the piped circles sit at room temperature for 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes, or until they are set but not browned. While the macarons cool, prepare the peppermint cream filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until smooth. Mix in the vanilla extract and milk. Transfer the peppermint filling into a piping bag. Once the macarons have cooled completely, pair them up by size. Pipe a small amount of the peppermint filling onto one macaron and sandwich it with another. Roll the edges of the macarons in crushed peppermint candies for a festive touch. Store the filled macarons in the refrigerator for at least 24 hours before serving to allow the flavors to meld. Serve and enjoy these delightful Peppermint Red Velvet Macarons!

Prep Time: 40 minutes

Cook Time: 18 minutes

Pond Hill Kennels Canada

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Indulge in the rich and decadent flavors of chocolate and cherries with this delightful Chocolate Cherry Cake. It's an easy-to-make dessert that's perfect for any occasion.

Ingredients: 1 box of chocolate cake mix. 1 can 21 oz of cherry pie filling. 2 large eggs. 1 teaspoon almond extract. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped walnuts optional. Whipped cream optional, for garnish.

Instructions: Grease a 9 x 13-inch baking dish and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the chocolate cake mix, almond extract, eggs, and cherry pie filling in a sizable mixing bowl. Until all ingredients are well combined, mix well. Add the chopped walnuts and semi-sweet chocolate chips if desired. Evenly distribute the batter after pouring it into the baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the cake cool in the pan for ten or so minutes, move it to a wire rack to finish cooling. You can choose to top the cake with extra cherry pie filling and whipped cream after it has cooled. Cut into slices, present, and savor your delectable Chocolate Cherry Cake!

Prep Time: 15 minutes

Cook Time: 30 minutes

haagen daz siberians

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For a fun Easter treat, try these Cadbury Creme Egg Cupcakes. They have the rich flavor of chocolate cupcakes and the gooey goodness of Cadbury Creme Eggs. They're great for getting together with family and friends to celebrate the holiday.

Ingredients: 1 box of chocolate cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. 12 Cadbury Creme Eggs. 1 cup unsalted butter. 4 cups powdered sugar. 1/4 cup milk. 1 teaspoon vanilla extract. Food coloring optional. Easter-themed sprinkles optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, vegetable oil, water, and chocolate cake mix in a large bowl. Mix everything together well. Fill each cupcake liner about two thirds of the way to the top with batter. You should put a Cadbury Creme Egg in the middle of each cupcake liner that is full of batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. Get the buttercream frosting ready while the cupcakes cool. Beat the unsalted butter in a bowl until it's smooth. Add the powdered sugar, milk, and vanilla extract one cup at a time, and beat the frosting until it is fluffy and smooth. If you want, you can add food coloring. Use a piping bag or a spatula to frost the cupcakes with the buttercream frosting once they are completely cool. You can decorate with Easter-themed sprinkles if you want to. As a tasty Easter dessert, serve your Cadbury Creme Egg Cupcakes and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

Citrus Junos London

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Indulge in the rich and chocolatey goodness of these cookies that combine the flavors of fudge brownies with the delightful addition of chopped 3 Musketeers candies. Perfect for satisfying your sweet tooth!

Ingredients: 1 box fudge brownie mix. 1/4 cup vegetable oil. 2 eggs. 1 cup 3 Musketeers minis, chopped.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the fudge brownie mix, vegetable oil, and eggs in a bowl and mix them together. Mix everything together well. Add the chopped 3 Musketeers minis to the brownie batter slowly while folding them in. Place spoonfuls of the batter on the baking sheet that has been prepared, leaving a few inches between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. As a tasty treat, enjoy these rich 3 Musketeers Fudge Brownie Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Sandi Tamine

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Tex-Mex Burgers are a flavorful twist on classic hamburgers, featuring a spicy and cheesy beef patty with fresh toppings and a kick of jalapeños.

Ingredients: 1 lb ground beef. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1/4 cup diced jalapeos. 1/2 cup shredded cheddar cheese. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced avocado. Sour cream. Salsa.

Instructions: In a mixing bowl, combine ground beef, diced red onion, chopped cilantro, diced jalapeos, shredded cheddar cheese, chili powder, cumin, salt, and pepper. Mix the ingredients until well combined, and then divide the mixture into 4 equal portions, shaping them into burger patties. Preheat your grill or stovetop skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. While the burgers are cooking, lightly toast the hamburger buns on the grill or in a toaster. Once the burgers are done, assemble your Tex-Mex burgers by placing a lettuce leaf on the bottom half of each bun, followed by a burger patty. Top each patty with sliced tomatoes, sliced avocado, a dollop of sour cream, and a spoonful of salsa. Finish assembling the burgers by placing the top half of the buns on each burger. Serve your Tex-Mex burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Orm Crafty Design

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This Vegan Thai Salad is a refreshing and flavorful dish featuring crisp cucumbers, crunchy carrots, and a zesty dressing with a hint of Thai flavors.

Ingredients: 2 cucumbers, thinly sliced. 2 carrots, grated. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted peanuts, chopped. 2 tbsp sesame seeds. 2 tbsp rice vinegar. 1 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp lime juice. 1 tsp grated ginger. 1 clove garlic, minced. 1/2 tsp red pepper flakes. Salt and pepper to taste.

Instructions: Put grated carrots, chopped cilantro, chopped peanuts, and sliced cucumbers in a large bowl. Combine lime juice, ginger powder, soy sauce, maple syrup, red pepper flakes, salt, and pepper in a small bowl. Use a whisk to mix the ingredients well. Add the dressing to the salad and mix it all together. Before serving, sprinkle sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 0 minutes

OS Komen

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A comforting vegan soup combining the earthy sweetness of kabocha squash with creamy coconut milk, hearty brown rice, and protein-rich lentils.

Ingredients: 1 small kabocha squash, peeled, seeded, and diced. 1 can 13.5 oz coconut milk. 1 cup cooked brown rice. 1/2 cup cooked green lentils. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 4 cups vegetable broth. 1 tablespoon coconut oil. Salt and pepper to taste. Cilantro leaves for garnish optional.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Mix in the ginger, garlic, and onion slices. Saut until the food smells good. Dice the kabocha squash and cook for 5 minutes, stirring every now and then. Add the vegetable broth and boil it. Turn down the heat to a low level and let it cook for about 15 to 20 minutes, until the squash is soft. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add cooked brown rice, lentils, and coconut milk. Let it cook for five more minutes. Add pepper and salt to taste. If you want, you can serve it hot with cilantro leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Greek Gallery

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If you like coconut, these Triple Coconut Cupcakes are a dream come true. They taste tropical because they have coconut milk, shredded coconut, and coconut flakes in them. With the coconut glaze, these moist and fluffy cupcakes get even more sweet and creamy.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 3 large eggs. 1 tsp vanilla extract. 1/2 cup coconut milk. 1/4 cup shredded coconut sweetened. 1/4 cup coconut flakes unsweetened. 1/4 cup coconut cream. 1/4 cup powdered sugar. 1/4 cup shredded coconut for garnish.

Instructions: Preheat your oven to 350F 175C. Line a cupcake pan with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Slowly add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut and coconut flakes. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the coconut glaze. In a small bowl, whisk together the coconut cream and powdered sugar until smooth. Once the cupcakes are done baking, remove them from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Drizzle the coconut glaze over the cooled cupcakes and sprinkle with additional shredded coconut for garnish. Enjoy your delicious Triple Coconut Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

GIVI MELKADZE

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This Slow Cooker Soup Beans and Ham recipe is a hearty and comforting dish perfect for chilly days. The slow cooking process allows the flavors to meld together beautifully, resulting in tender beans and flavorful ham.

Ingredients: 1 lb dried navy beans. 1 lb ham hock. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups water. 1 tsp dried thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: Clear the navy beans of any dirt by running water over them. Put the beans, ham hock, chopped onion, minced garlic, chicken broth, water, thyme, bay leaf, salt, and pepper in a slow cooker. Set the heat to low, cover, and cook for 8 hours, or until the beans are soft. Take the ham hock out of the slow cooker when it's done cooking and shred the meat. Throw away the bone and any extra fat. Add the shredded ham back to the slow cooker and mix it all together. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

Citrus Junos London

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Root vegetables roasted with rosemary are a simple side dish that goes well with any meal, not just Thanksgiving. You mix carrots, parsnips, sweet potatoes, and turnips with olive oil, fresh rosemary, salt, and pepper. Then you roast them until they are soft and caramelized. This simple recipe brings out the sweetness of the vegetables, and it goes well with turkey or any other main dish. It's good for you and tastes great on your holiday table.

Ingredients: 3 cups mixed root vegetables carrots, parsnips, sweet potatoes, turnips, peeled and chopped into bite-sized pieces. 2 tablespoons olive oil. 2-3 sprigs fresh rosemary, leaves stripped and finely chopped. Salt and pepper, to taste.

Instructions: Start by heating the oven to 400F 200C. Add the chopped root vegetables to a large bowl. Add the olive oil, chopped rosemary, salt, and pepper. Toss the vegetables until they are well covered. Spread the vegetables out evenly on a baking sheet that has been lined with parchment paper. Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them every so often, until they are soft and caramelized. Take it out of the oven and serve it hot as a healthy and tasty side dish for Thanksgiving or any other meal. Have fun with your simple roasted root vegetables with rosemary!

Prep Time: 10 minutes

Cook Time: 30 minutes

Lindsay Jacobs

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A zesty and smoky salsa dip made with fire-roasted tomatoes, onions, jalapenos, and garlic, brightened with fresh cilantro and lime juice.

Ingredients: 4 large tomatoes, halved. 1 large onion, quartered. 2 jalapeno peppers, halved and seeded. 4 cloves garlic, peeled. 1/4 cup fresh cilantro leaves. Juice of 2 limes. Salt to taste.

Instructions: Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a baking sheet. Broil until charred, about 5-7 minutes. Remove from oven and let cool slightly. In a food processor, combine roasted vegetables, cilantro, lime juice, and salt. Pulse until desired consistency is reached. Taste and adjust seasoning if needed. Transfer to a serving bowl and refrigerate for at least 30 minutes before serving. Serve with tortilla chips or as desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

SKYWOLF GAME STUDIOS

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These California Avocado Western Burgers are a delicious twist on classic burgers. They're juicy, flavorful, and packed with fresh ingredients like avocado, tomato, and red onion. Perfect for a backyard barbecue or weeknight dinner!

Ingredients: 1 lb ground beef. 1/4 cup breadcrumbs. 1/4 cup BBQ sauce. 1/2 tsp garlic powder. Salt and pepper to taste. 4 slices cheddar cheese. 4 hamburger buns. 1 ripe California avocado, sliced. 1 tomato, sliced. 1/4 cup red onion, thinly sliced. Lettuce leaves.

Instructions: In a bowl, mix ground beef, breadcrumbs, BBQ sauce, garlic powder, salt, and pepper. Form mixture into 4 patties. Grill patties over medium-high heat for 4-5 minutes on each side, or until cooked to desired doneness. During the last minute of grilling, top each patty with a slice of cheddar cheese. Toast hamburger buns on the grill for 1-2 minutes. Assemble burgers by placing lettuce leaves on the bottom bun, followed by the cooked patty with cheese, avocado slices, tomato slices, and red onion slices. Top with the other half of the bun and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Birgit Pyykko

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These bacon-wrapped scallop sushi rolls are a mix of Japanese sushi and Western flavors. The savory bacon and juicy scallops wrapped in nori and sushi rice make for a great combination.

Ingredients: 6 large scallops. 6 slices of bacon. 6 nori sheets. 2 cups sushi rice, cooked. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Preheat oven to 400F 200C. Wrap each scallop with a slice of bacon. Cut nori sheets into strips wide enough to wrap around each scallop. Place a strip of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori. Place a bacon-wrapped scallop on the rice and roll it tightly. Repeat with the remaining scallops. Place the sushi rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the bacon is crispy and the scallops are cooked through. Slice each roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 20 minutes

Cook Time: 20 minutes

Second Church of Christ

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This oil-free Basil Lemon White Bean Dip is a creamy and flavorful vegan appetizer or snack option. The combination of fresh basil and zesty lemon adds brightness to the earthy flavor of white beans. It's easy to make and perfect for dipping vegetables or spreading on crackers.

Ingredients: 1 can 15 ounces white beans, drained and rinsed. 1/4 cup fresh basil leaves. 2 tablespoons tahini. 2 cloves garlic. 2 tablespoons lemon juice. 1/4 teaspoon salt. Water, as needed for consistency.

Instructions: In a food processor, combine white beans, basil leaves, tahini, garlic, lemon juice, and salt. Blend until smooth, adding water as needed to reach desired consistency. Taste and adjust seasoning if necessary. Transfer to a serving bowl and garnish with additional basil leaves if desired. Serve with fresh vegetables, crackers, or pita bread.

Prep Time: 10 minutes

Cook Time: 0 minutes

TRISH Brownlee

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On the 4th of July, these Keto Patriotic Berry Skewers are a great way to celebrate while staying on your low-carb keto diet. They're colorful, cool, and sweet on their own, without any extra sugar.

Ingredients: 1 cup strawberries, halved. 1 cup blueberries. 1 cup raspberries. 1/4 cup powdered erythritol or stevia. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. Wooden skewers.

Instructions: To make a glaze, put powdered erythritol or stevia in a bowl and add lemon juice and vanilla extract. Using wooden skewers, alternate the colors of the strawberries, blueberries, and raspberries. Add the glaze and brush it on the fruit skewers. After putting the skewers on a platter, put them in the fridge for at least 30 minutes.

Prep Time: 15 minutes

Cook Time: 0 minutes

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