ryan pfluger

[ryanpfluger]

These 3-Ingredient Vegan Frozen Yogurt Protein Bars are a simple and delicious snack that's perfect for refueling after a workout or satisfying a sweet craving. Packed with plant-based protein and creamy yogurt, they are also customizable with your favorite berries.

Ingredients: 2 cups vegan vanilla yogurt. 1/2 cup vegan protein powder. 1/4 cup mixed berries optional.

Instructions: Put vegan vanilla yogurt and vegan protein powder in a bowl and mix them together. Mix everything together well. Put parchment paper around the edges of a baking dish. Put the yogurt mixture into the baking dish that has been prepared. Use a spatula to spread it out evenly. If you want to use them, sprinkle mixed berries evenly on top of the yogurt mixture. It should be frozen for at least 4 hours, or until it is firm. Use a baking dish. Take it out of the freezer after it's frozen and let it sit at room temperature for a few minutes to soften a bit. Make squares or bars out of it. You can eat it right away or put it in a container that won't let air in and freeze it for later.

Vacation Vicky

[ryanpfluger]

These homemade popsicles are a great way to enjoy the delicious flavors of sweet tea and fresh peaches. It's great for hot summer days or any time you want something cool.

Ingredients: 2 cups brewed sweet tea. 2 ripe peaches, peeled and diced. 1/4 cup honey or sugar optional, adjust according to sweetness preference.

Instructions: In a blender, combine brewed sweet tea and diced peaches. Add honey or sugar if desired for extra sweetness. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4-6 hours, or until completely solid. Once frozen, run the molds under warm water for a few seconds to release the popsicles. Enjoy your refreshing Sweet Tea Peach Popsicles!

Maya

[ryanpfluger]

These delightful cookies combine the sweetness of white chocolate, the tangy flavor of orange zest, and the crunch of macadamia nuts for a truly scrumptious treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 tablespoon freshly grated orange zest. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup white chocolate chips. 1 cup chopped macadamia nuts.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time and beat well. Then add the vanilla extract and grated orange zest and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chopped macadamia nuts and white chocolate chips should be carefully mixed in. Place tablespoon-sized balls of the cookie dough on the baking sheet that has been prepared, leaving enough space between each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. 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. These White Chocolate Orange Macadamia Cookies are really tasty!

Michael Mesa

[ryanpfluger]

In this Vietnamese-style sandwich, spicy meatballs are squished between two crispy baguettes. Pickled vegetables, cilantro, and cucumber add a fresh crunch. It tastes great and fills you up because of the sriracha hoisin mayonnaise, which is creamy and tangy.

Ingredients: 500g ground pork. 2 cloves garlic, minced. 1 shallot, minced. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 1 tablespoon sriracha sauce. 1 teaspoon sugar. 1 teaspoon black pepper. 1 baguette, sliced and toasted. Pickled carrots and daikon. Fresh cilantro leaves. Thinly sliced cucumber. Sriracha hoisin mayonnaise mix sriracha and hoisin sauce with mayonnaise.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine ground pork, garlic, shallot, fish sauce, soy sauce, sriracha sauce, sugar, and black pepper. Mix until well combined. Form the mixture into meatballs and place them on a baking sheet lined with parchment paper. Bake meatballs in the preheated oven for 15-20 minutes or until cooked through. Spread sriracha hoisin mayonnaise on the toasted baguette slices. Place a few meatballs on each baguette slice. Top with pickled carrots and daikon, cilantro leaves, and sliced cucumber. Serve and enjoy!

Dua F

[ryanpfluger]

These delectable Birthday Cake Chocolate Chip Cookies will up your cookie game! These chocolate chip cookies with colorful sprinkles are ideal for celebrations and bringing joy to any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon almond extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups chocolate chips. 1 cup rainbow sprinkles.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. One egg at a time should be added while beating. The vanilla and almond extracts should then be mixed in. Mix the flour, baking soda, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The rainbow sprinkles and chocolate chips should be carefully mixed in. Drop rounded tablespoons of dough onto the baking sheets that have been prepared. You can use a cookie scoop or a spoon for this. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Get together with family and friends and enjoy these fun birthday cake chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Krista Mullen

[ryanpfluger]

Honey Soy Pork Tenderloin in an Instant Pot is a 30-minute meal that is easy to make. Soy sauce, honey, and fragrant spices come together in this dish to make a delicious and quick dinner option.

Ingredients: 1.5 lbs pork tenderloin. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1/2 teaspoon red pepper flakes optional. 1 tablespoon cornstarch optional, for thickening. 1 tablespoon water optional, for cornstarch slurry. Sesame seeds and green onions for garnish.

Instructions: If you want to use red pepper flakes, mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes together in a bowl. Put the pork tenderloin in the Instant Pot. Make sure the pork is well covered by the honey soy mixture as you pour it over it. Put the lid back on the Instant Pot and turn the vent all the way down to seal it. Put the food through 25 minutes of high pressure. After the food is done cooking, let the pressure drop naturally for 5 minutes and then quickly. If you want a thicker sauce, you can make a slurry by mixing cornstarch and water. Set the Instant Pot to Saute mode and stir the slurry into it. Keep cooking until the sauce gets thick. Take the pork tenderloin out of the Instant Pot and cut it into quarter-inch thick slices. You can serve the Instant Pot Honey Soy Pork Tenderloin with rice or any other side dish you like. Before serving, top with chopped green onions and sesame seeds. This honey soy pork tenderloin is easy to make in the Instant Pot and tastes great.

Carson

[ryanpfluger]

This enchilada casserole in the slow cooker is a tasty and simple meal that's great for busy weeknights. The ground beef, beans, vegetables, and melty cheese give it a lot of flavor. Put everything in the crockpot one layer at a time and let it cook until it's done.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup salsa. 2 cups shredded Mexican blend cheese. 10 corn tortillas, torn into bite-sized pieces. 1/4 cup chopped fresh cilantro optional, for garnish.

Instructions: Saute the ground beef, diced onion, and bell pepper in a pan until the beef is fully cooked. Get rid of extra fat. Put the cooked beef, black beans, corn, enchilada sauce, green chilies, and salsa in a large bowl and mix them all together. In the bottom of the slow cooker, put half of the beef mixture. Spread out some torn corn tortillas on the bottom, and then top that with shredded cheese. Add more layers, ending with a layer of cheese shreds. Put the lid on top and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the cheese melts and the casserole is bubbly. If you want, you can serve it hot with chopped cilantro on top.

Reid P

[ryanpfluger]

This buckwheat noodle salad made in the Korean style is cool and full of flavor. It's a delicious dish for any event because it has buckwheat noodles, crunchy vegetables, and a savory dressing.

Ingredients: 150g buckwheat noodles. 1 cucumber, julienned. 1 carrot, julienned. 2 green onions, thinly sliced. 1/4 cup soy sauce. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp honey. 1 clove garlic, minced. 1 tsp ginger, minced. 1/2 tsp red pepper flakes. 1 tbsp sesame seeds. Salt and pepper to taste.

Instructions: Cook buckwheat noodles according to package instructions. Drain and rinse under cold water. In a large bowl, combine cooked noodles, cucumber, carrot, and green onions. In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Pour the dressing over the noodle mixture and toss until well combined. Sprinkle sesame seeds over the salad and toss again. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Sofia Lambert

[ryanpfluger]

These S'Mores Brownies are the ideal fusion of brownies, chocolate, graham crackers, and marshmallows. They're a delightful treat that perfectly encapsulates a traditional campfire favorite.

Ingredients: 1 box of brownie mix. 1/2 cup of unsalted butter, melted. 2 large eggs. 1 cup of graham cracker crumbs. 1 1/2 cups of mini marshmallows. 1/2 cup of chocolate chips. 1/4 cup of milk. 1/4 cup of granulated sugar. 1/4 cup of powdered sugar. 1 tsp of vanilla extract. Pinch of salt.

Instructions: Grease a 9x9-inch baking pan and preheat the oven to 350F 175C. Whisk together the eggs, melted butter, and brownie mix in a sizable mixing bowl. Mix thoroughly until fully incorporated. Evenly distribute half of the brownie batter into the pan that has been ready. Over the brownie batter, evenly distribute the graham cracker crumbs. On top of the graham cracker crumbs, arrange half of the miniature marshmallows. Evenly distribute the leftover brownie batter over the graham crackers and marshmallows. A toothpick inserted into the center should come out with a few moist crumbs after 20 to 25 minutes of baking in a preheated oven. As the brownies bake, get the marshmallow topping ready. Put the chocolate chips, milk, powdered sugar, and a dash of salt in a saucepan. Stir the mixture while heating it on low heat until the chocolate has melted and it becomes smooth. As soon as you take the brownies out of the oven, top them with the remaining mini marshmallows. Pour the chocolate mixture that has melted over the marshmallows. Put the brownies back in the oven and broil them for one to two minutes, or until the marshmallows are toasted and golden brown. Observe them closely to avoid burning them. Take out of the oven and leave the brownies in the pan to cool for approximately fifteen minutes. To make a simple glaze, combine the powdered sugar and vanilla extract in a small bowl. After the brownies have cooled, drizzle with glaze. Let the brownies cool fully before slicing them into squares and serving them. Savor your mouthwatering S'Mores Brownies!

Arnold Gregs

[ryanpfluger]

Because it has orange juice, ginger, turmeric, and honey in it, this immune-boosting drink is full of vitamin C, antioxidants, and anti-inflammatory properties. Because the spices are mixed together, the drink is warm and spicy, and it's also good for your immune system.

Ingredients: 1 cup orange juice. 1 tablespoon fresh ginger, grated. 1 tablespoon honey. 1/2 teaspoon turmeric. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Ice cubes.

Instructions: Orange juice, honey, turmeric, black pepper, and cayenne pepper should all be mixed together in a shaker. Give it a good shake until all the ingredients are well mixed. Put ice cubes in a glass. The elixir should be poured over the ice cubes. Stir slowly. Add a slice of orange or a sprig of mint as a garnish if you like. Serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Joyce

[ryanpfluger]

This dish is a vegan take on the traditional Kung Pao Chicken. It has garlic, ginger, bell peppers, peanuts, and tempeh that has been marinated in a savory-sweet sauce. This plant-based dinner is tasty and full of protein. Everyone will love it!

Ingredients: 1 package tempeh, cubed. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 2 teaspoons cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 bell pepper, diced. 1/2 cup peanuts. 3-4 dried red chilies, chopped. 3 green onions, chopped. 1/4 cup vegetable broth.

Instructions: Soy sauce, rice vinegar, maple syrup, and cornstarch should all be mixed together in a bowl. Toss the cubed tempeh in the dish to coat it. Allow it to sit for 15 to 20 minutes. Put oil in a pan and heat it over medium-low heat. For about 5 to 7 minutes, until the tempeh is browned, add the marinated tempeh. Take the tempeh out of the pan and set it aside. Put garlic, ginger, bell pepper, peanuts, and dried red chilies in the same pan. Cook for two to three minutes. Put the tempeh back in the pan. Put in the vegetable broth and green onions. For another two to three minutes, until everything is hot and the sauce gets thicker. If you want, you can serve it hot with extra green onions and peanuts on top.

Prep Time: 20 minutes

Cook Time: 15 minutes

Rosemary Quinn

[ryanpfluger]

These vegan gluten-free chocolate chip oatmeal cookies are a delightful treat for anyone, whether you follow a vegan or gluten-free diet or not. They are soft, chewy, and packed with wholesome ingredients and chocolatey goodness.

Ingredients: 2 cups rolled oats. 1 cup almond flour. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put rolled oats, almond flour, coconut sugar, maple syrup, melted coconut oil, applesauce, vanilla extract, baking soda, and salt in a large bowl. Mix the ingredients together. Well mix until all the ingredients are mixed together evenly. Add the vegan chocolate chips and mix them in until they are spread out evenly in the dough. Drop dough onto the baking sheet that has been prepared, leaving some space between each cookie. You can use a spoon or a cookie scoop for this. Use the back of a spoon or your fingers to gently press down on each cookie. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Enjoy these tasty chocolate chip oatmeal cookies that are vegan and gluten-free.

Prep Time: 15 minutes

Cook Time: 15 minutes

Whitney

[ryanpfluger]

This Paleo recipe calls for juicy, tender pork chops that are seasoned with cumin and served with a colorful medley of root vegetables. This filling and tasty dish is ideal for a special occasion or a casual weeknight supper.

Ingredients: 4 pork chops. 2 tsp ground cumin. 1 tsp paprika. 1/2 tsp garlic powder. Salt and pepper to taste. 2 tbsp olive oil. 2 large carrots, peeled and sliced. 2 parsnips, peeled and sliced. 2 sweet potatoes, peeled and diced. 1 onion, sliced. 2 cloves garlic, minced. 1 tbsp fresh rosemary, chopped. 1 tbsp fresh thyme leaves. 2 tbsp balsamic vinegar. 2 tbsp coconut aminos. 2 tbsp chicken broth or water.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture onto both sides of the pork chops. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until browned. Remove pork chops from skillet and set aside. In the same skillet, add more olive oil if needed, then add carrots, parsnips, sweet potatoes, onion, garlic, rosemary, and thyme. Cook for 5-7 minutes until vegetables start to soften. Stir in balsamic vinegar, coconut aminos, and chicken broth or water. Return pork chops to the skillet, nestling them among the vegetables. Transfer skillet to preheated oven and bake for 20-25 minutes, or until pork chops are cooked through and vegetables are tender. Serve hot, garnished with additional fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Beau S

[ryanpfluger]

Sweets Twin Cookies are the ideal blend of chewy and chocolaty goodness. They are sure to satisfy your sweet tooth cravings with a mix of semisweet and white chocolate chips.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 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.

Instructions: Turn on your oven and heat it up to 375F 190C. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The white and semisweet chocolate chips should be carefully mixed in. Round tablespoons of cookie dough should be dropped onto baking sheets that have parchment paper on them. After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Have fun with these tasty Sweets Twin Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Owen

[ryanpfluger]

Chirashi Sushi, also known as scattered sushi, is a colorful and flavorful dish made with sushi rice topped with an assortment of fresh ingredients. It's a popular choice for special occasions and gatherings due to its vibrant presentation and customizable toppings.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 4 tbsp rice vinegar. 2 tbsp sugar. 1 tsp salt. Assorted toppings sashimi, cooked seafood, vegetables, etc.. Nori strips for garnish.

Instructions: Run cold water over the sushi rice until the water runs clear. Put rice and water in a rice cooker. Follow the manufacturer's directions when cooking. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Low-level heat until the sugar and salt are gone. Leave to cool. Move the rice to a big bowl after it's done cooking. Slowly add the vinegar mixture while folding the rice in a soft way to cover every grain. Wait until it's cool enough to touch. Slice sashimi, cook seafood, and cut vegetables into thin strips to make different toppings. To put it together, put a lot of sushi rice in bowls or plates for serving. Put the toppings on top of the rice. Add nori strips as a garnish and serve right away.

Prep Time: 20 minutes

Cook Time: 25 minutes

Monica

[ryanpfluger]

Surprise your loved ones with these incredibly unique Valentine Cake Pops from Marion's Vintage Bakery. They are not only delicious but also a delightful treat for the eyes, perfect for celebrating love and sweetness.

Ingredients: 2 cups of crumbled chocolate cake. 1/2 cup of chocolate frosting. 1 cup of red candy melts. 1 cup of white candy melts. Valentine-themed sprinkles. Lollipop sticks.

Instructions: Chocolate frosting and chocolate cake crumbles should be combined in a big bowl. Blend until thoroughly blended. Form the mixture into tiny cake balls and arrange them on a baking sheet that has been lined. After inserting lollipops into each cake ball, freeze for half an hour. Melt the white and red candy in different bowls as directed on the package. Evenly coat each cake pop by dipping it into the melted candy. Let extra candy fall off. Top the cake pops with Valentine-themed sprinkles while the candy coating is still wet. Reposition the decorated cake pops onto the baking sheet that has been lined, and allow them to fully set. Your Valentine Cake Pops are ready to be consumed once the candy coating has set.

Prep Time: 30 minutes

Cook Time: 0 minutes

Caroline

[ryanpfluger]

These vegan Halloween spider snacks are perfect for your Halloween party! They're cute, delicious, and easy to make. The black bean mixture provides a savory base, while the olives add a spooky touch as the spider's body and legs.

Ingredients: 1 cup cooked black beans. 1/4 cup chopped onion. 1/4 cup chopped bell pepper. 1/4 cup bread crumbs. 1 tsp cumin. 1/2 tsp chili powder. Salt to taste. 1/4 cup vegan cheese optional. 16 large black olives. 8 small black olives.

Instructions: Preheat oven to 375F 190C. In a bowl, mash the cooked black beans. Add chopped onion, bell pepper, bread crumbs, cumin, chili powder, salt, and vegan cheese if using to the mashed beans. Mix well. Form the mixture into small balls and flatten them slightly on a baking sheet lined with parchment paper. Cut each large black olive in half and place one half on each flattened bean mixture to create the spider's body. Slice the small black olives into thin strips and place four strips on each side of the spider's body to create legs. Bake in the preheated oven for 15-20 minutes or until the snacks are firm and slightly crispy. Remove from the oven and let them cool slightly before serving. Enjoy your cute and spooky vegan Halloween spider snacks!

Prep Time: 15 minutes

Cook Time: 20 minutes

Keaton S