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This Chicken Patty Parmesan recipe from Mrs. Happy Homemaker makes tasty patties with the flavors of traditional chicken parmesan.

Ingredients: 1 lb ground chicken. 1/2 cup bread crumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a bowl, mix ground chicken, bread crumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, and black pepper until well combined. Form the mixture into patties and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until patties are cooked through. Remove from the oven and spoon marinara sauce over each patty, then sprinkle with shredded mozzarella cheese. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Brock Roth

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These fish tacos taste like they came from Baja California. A great taco has crunchy fish battered in a spiced batter, cool mango coleslaw, and creamy avocado crema. The different tastes and textures go well together.

Ingredients: 1 lb white fish fillets. 1 cup all-purpose flour. 1 cup beer. 1 tsp baking powder. 1/2 tsp salt. 1/2 tsp pepper. 1 cup shredded cabbage. 1 ripe mango, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 1 ripe avocado. 2 cloves garlic, minced. Juice of 1 lime. 8 small corn tortillas. Vegetable oil for frying. Salt and pepper to taste.

Instructions: To make the fish batter, put flour, beer, baking powder, salt, and pepper in a bowl and mix them together. In a deep pan or fryer, heat vegetable oil to 375F 190C. Let the extra batter drip off the fish fillets as you dip them in it, and then fry them until they are golden brown and crispy. Take it off and let it dry on paper towels. Shred the cabbage and mix it with the diced mango, chopped red onion, and cilantro in a different bowl. This will make the coleslaw. To make the avocado crema, put the avocado, mayonnaise, Greek yogurt, minced garlic, and lime juice in a blender. Mix until it's creamy and smooth. To make the corn tortillas soft, heat them in a dry skillet or the microwave. In order to make the tacos, put some mango coleslaw on each tortilla, then add a piece of crispy fish and finish with avocado crema. Add pepper and salt to taste. If you want, you can serve the Baja Fish Tacos right away with extra cilantro and lime wedges on top.

Prep Time: 20 minutes

Cook Time: 15 minutes

Kevin Randolph

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The sweet flavors of roasted pears and apples make this rib-eye roast even more delicious. It's an elegant dish that's great for a special occasion or a hearty family dinner.

Ingredients: 1 rib-eye roast about 4 pounds. 2 pears, peeled, cored, and sliced. 2 apples, peeled, cored, and sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and black pepper to taste.

Instructions: Warm the oven up to 190C 375F. Chop up some garlic and put it in a small bowl. Add some olive oil, dried thyme and rosemary, salt, and black pepper. Cover the whole rib-eye roast with the mixture by rubbing it on it. Put the roast in a pan that will roast. Put the apple and pear slices around the roast in the pan. Put the roast in an oven that has already been heated for about an hour and a half, or until it's done the way you like it. Take it out of the oven and let it cool for 10 minutes before cutting it. Roast the pears and apples and put them on the side with the roast.

Prep Time: 15 minutes

Cook Time: 90 minutes

Keith

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Enjoy the rich tastes of chocolate and mascarpone cheese in these rich brownies. Just what you need to satisfy your sweet tooth!

Ingredients: 1/2 cup 115g unsalted butter. 8 ounces 225g semisweet chocolate, chopped. 1 cup 200g granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 3/4 cup 90g all-purpose flour. 8 ounces 225g mascarpone cheese. 1/4 cup 50g granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Grease a baking dish that is 8 inches square. As you stir, melt the chocolate and butter in a medium saucepan over low heat. Take it off the heat. Add sugar and stir until well mixed. Add the eggs one at a time, making sure to mix well after each one. Add salt and vanilla extract and mix well. Slowly add the flour and stir until it is just combined. Pour the batter into the pan that has been prepared. Add the sugar, egg, and vanilla extract to a small bowl and mix them together until the mascarpone cheese is smooth. Add spoonfuls of the mascarpone mixture to the brownie batter. Mix the two together with a knife. If you stick a toothpick into the middle and it comes out with a few moist crumbs, the cake is done. Let it cool all the way in the pan on a wire rack. Cut it into squares and serve after it has cooled.

Prep Time: 20 minutes

Cook Time: 40 minutes

Lisa Wootens

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Indulge in the ultimate comfort food burger with a mac and cheese bun. This dangerously delicious burger will satisfy all your cravings.

Ingredients: 1 lb ground beef. 1 cup macaroni and cheese. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Tomato slices. Pickles. Ketchup. Mustard. Salt and pepper to taste.

Instructions: Add salt and pepper to the ground beef and shape it into 4 patties. Place a grill or skillet over medium-high heat and cook the patties until they are done the way you like them. For medium-rare, this will take about 4 to 5 minutes per side. Follow the directions on the package to heat the macaroni and cheese while the patties are cooking. Put a piece of cheddar cheese on top of each patty and let it melt. Add a scoop of mac and cheese to the bottom bun of each burger, then top with the cooked patty and melted cheese. Put lettuce, tomato slices, and pickles on top. Put ketchup and mustard on the top bun, and then put it on top of the burger to finish it off. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Clarence Price

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Indulge in the ultimate chocolate experience with this rich and decadent chocolate brownie recipe. Perfect for any chocolate lover, these brownies are moist, fudgy, and loaded with chocolate goodness. Whether you're making them for a special occasion or just satisfying your sweet tooth, these brownies will be a dream come true.

Ingredients: 200g dark chocolate. 150g unsalted butter. 3/4 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C and grease a square baking pan. In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second intervals, stirring until smooth. Alternatively, you can use a double boiler for melting. Whisk in the sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. Fold in the chocolate chips and chopped nuts if using. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let it cool in the pan for about 15 minutes. Cut into squares and serve. Enjoy your Chocolate Lover's Dream!

Prep Time: 15 minutes

Cook Time: 30 minutes

Joyce B

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Indulge in the rich and creamy goodness of homemade caramints chocolate ice cream, featuring a decadent blend of cocoa, dark chocolate, and caramel for an irresistibly delightful treat.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup sugar. 1/4 cup unsweetened cocoa powder. 1/2 cup chopped dark chocolate. 1/2 cup caramels, chopped. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Put the heavy cream, whole milk, and sugar in a saucepan. Heat them over medium-low heat until the sugar is cooked off. Mix the cocoa powder in with a whisk until it is all mixed in. Take it off the heat and mix in the chopped dark chocolate until it melts. The chopped caramels, vanilla extract, and salt should all be mixed in well. Put the mixture in a bowl, cover it, and put it in the fridge for at least 4 hours or overnight until it's cold. Once the mixture is cold, put it in an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Put the ice cream in a container, cover it, and freeze it for at least two hours, or until it is firm. Put scoops of ice cream in bowls or cones, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Terrence Mercer

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These Shrimp Cilantro Burgers are bursting with fresh flavors, paired with a smoky chipotle-lime guacamole that adds a kick to every bite. Perfect for a weekend barbecue or any casual gathering.

Ingredients: 1 lb shrimp, peeled and deveined. 1/4 cup cilantro, chopped. 1/4 cup bread crumbs. 1 egg. 1 teaspoon garlic powder. Salt and pepper to taste. 1 avocado, mashed. 1 chipotle pepper in adobo sauce, minced. Juice of 1 lime. 1/4 teaspoon smoked paprika. Burger buns. Lettuce, tomato, and onion for garnish.

Instructions: Pulse shrimp in a food processor until they are very small pieces. Chop the shrimp and put it in a bowl. Add the bread crumbs, egg, garlic powder, salt, and pepper. Mix everything together well. Make burger patties out of the mixture. Chipotle pepper, lime juice, and smoked paprika should be mixed together in a separate bowl with mashed avocado. This is how you make guacamole. Set the grill or pan on medium heat to get it ready. About 4 to 5 minutes on each side is how long you need to cook shrimp burgers until they are done. Grill burger buns for one minute, or until they get a little brown. Put together the burgers with a lot of smoky chipotle-lime guacamole, lettuce, tomato, and onion. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 10 minutes

Erica Rogers

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This cocktail is cool and sour, with tastes of pomegranate, berry, and lime.

Ingredients: 1 oz pomegranate juice. 1 oz lime juice. 1.5 oz berry-flavored vodka. 2 oz club soda. Fresh berries for garnish. Lime slices for garnish.

Instructions: In a cocktail shaker, combine pomegranate juice, lime juice, and berry-flavored vodka. Shake well. Fill a glass with ice. Strain the cocktail mixture into the glass. Top with club soda. Garnish with fresh berries and lime slices. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Corey B

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Enjoy these delicious vegan and gluten-free crepes that are perfect for breakfast or brunch. They are made with a blend of chickpea flour and rice flour for a light and tender texture. You won't even miss the gluten or eggs!

Ingredients: 1 cup chickpea flour. 1/4 cup rice flour. 1 tablespoon tapioca flour. 1 1/2 cups almond milk or any plant-based milk. 2 tablespoons vegetable oil. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Cooking spray for greasing.

Instructions: Whisk chickpea flour, rice flour, and tapioca flour together in a bowl. When you're done with the dry ingredients, add the oil, maple syrup, vanilla extract, and salt. Mix the batter well with a whisk until it is smooth. This will help the batter get thicker. Let it sit for 15 to 20 minutes. Set a crepe pan or nonstick skillet over medium-low heat. Use a little cooking spray to grease it. Put 1/4 cup of the batter in the middle of the pan and quickly swirl it around to make it thin and spread out, like a crepe. When the bottom is golden brown and the edges start to lift, it's done. Cook the crepe for another one to two minutes, or until it's fully cooked. Do the same thing with the rest of the batter, and if the pan starts to stick, add a little more cooking spray. You can put your favorite things on top of your vegan gluten-free crepes, like fresh fruit, dairy-free yogurt, or maple syrup.

Ellis

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A flavorful and juicy grilled pork tenderloin recipe, marinated in a delicious blend of soy sauce, honey, Dijon mustard, and spices. Perfect for a barbecue or any outdoor gathering.

Ingredients: 2 pork tenderloins about 1.5 lbs each. 1/4 cup soy sauce. 1/4 cup olive oil. 3 tablespoons honey. 2 tablespoons Dijon mustard. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon ground black pepper. 1/2 teaspoon cayenne pepper optional. Salt to taste.

Instructions: In a bowl, whisk together soy sauce, olive oil, honey, Dijon mustard, minced garlic, smoked paprika, black pepper, and cayenne pepper if using. Place pork tenderloins in a large resealable plastic bag and pour half of the marinade over them. Seal the bag, removing excess air, and massage the marinade into the pork. Marinate in the refrigerator for at least 30 minutes, or overnight for best results. Preheat grill to medium-high heat. Remove the pork from the marinade and discard the used marinade. Season the pork with salt to taste. Grill the pork tenderloins for 15-20 minutes, turning occasionally, until the internal temperature reaches 145F 63C. Remove from the grill and let it rest for 5 minutes before slicing. Serve the grilled pork tenderloin slices with the remaining marinade as a dipping sauce. Enjoy your delicious Jim's Grilled Pork Tenderloin!

Agatha Pace

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These Curried Tuna Quinoa Patties are a delightful blend of canned tuna, cooked quinoa, and aromatic spices. They are crispy on the outside and tender on the inside, making them a perfect appetizer or light meal option.

Ingredients: 2 cans of tuna, drained. 1 cup cooked quinoa. 1/2 cup breadcrumbs. 1/4 cup chopped cilantro. 2 tablespoons curry powder. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 2 tablespoons olive oil.

Instructions: Put cooked quinoa, breadcrumbs, chopped cilantro, curry powder, garlic powder, onion powder, salt, and black pepper in a bowl. Make sure the ingredients are well mixed. Add the eggs that have been beaten and stir until everything is well mixed. Use your hands to shape the mixture into patties. Set a pan on medium heat and add the olive oil. Spread the tuna quinoa patties out in a pan. Cook them for four to five minutes on each side, or until they are golden brown and crispy. Take it out of the pan and let it drain on paper towels. As a side dish, serve it hot with your favorite sauce or salad.

Cooking by Charles

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These mini slider burgers are perfect for a party or a fun family dinner. They're packed with flavor and easy to customize with your favorite toppings.

Ingredients: 1.5 lbs ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. Salt and pepper to taste. 16 slider buns. 8 slices cheddar cheese. Lettuce leaves. Tomato slices. Pickles. Ketchup. Mustard.

Instructions: In a bowl, mix ground beef, chopped onion, minced garlic, salt, and pepper. Divide the mixture into 16 equal portions and form them into small patties. Heat a grill or skillet over medium-high heat. Cook the slider patties for about 2-3 minutes on each side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and let it melt. While the patties cook, lightly toast the slider buns on the grill or in a toaster. Assemble the sliders by placing a lettuce leaf and tomato slice on the bottom bun, followed by a slider patty with melted cheese. Add pickles and condiments like ketchup and mustard as desired. Top with the other half of the slider bun. Serve hot and enjoy your Slider Burger Platter!

Max Donovan

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Butter tarts are a classic Canadian treat that you can enjoy with a vegan twist! These butter tarts have a flaky crust and a rich, gooey vegan filling that is sweetened with brown sugar and maple syrup.

Ingredients: 1 cup all-purpose flour. 1/2 cup vegan butter, chilled and cubed. 1/4 cup cold water. 1 cup brown sugar. 1/4 cup maple syrup. 1/4 cup coconut cream. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1/2 cup raisins or chopped nuts optional.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse flour and vegan butter until it resembles coarse crumbs. Add cold water gradually, pulsing until dough forms. Divide dough into 12 portions and press each into greased muffin tins, forming tart shells. In a saucepan, combine brown sugar, maple syrup, coconut cream, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until mixture thickens, about 5 minutes. Remove from heat and stir in raisins or nuts if using. Fill each tart shell with the prepared filling. Bake for 15-20 minutes or until pastry is golden brown and filling is set. Allow tarts to cool before serving.

Colton

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Soft Monster Cookies are loaded with peanut butter, oats, chocolate chips, and colorful candy-coated chocolates. These cookies are the ideal blend of flavors and textures.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 3 large eggs. 1 teaspoon vanilla extract. 2 teaspoons baking soda. 1/2 teaspoon salt. 2 cups creamy peanut butter. 4 1/2 cups old-fashioned oats. 1 cup all-purpose flour. 1 cup semisweet chocolate chips. 1 cup candy-coated chocolate pieces.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve the baking soda in 2 teaspoons of hot water, then add it to the batter along with the salt. Mix in the peanut butter until well combined. Stir in the oats, flour, chocolate chips, and candy-coated chocolate pieces. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10 to 12 minutes until the cookies are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Dylan Weeks

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Indulge in the vibrant blue hues and creamy texture of this vegan coconut ice cream infused with BLUE Majik powder, a natural superfood extract.

Ingredients: 2 cans 13.5 oz each full-fat coconut milk. 1/2 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. 1/2 teaspoon BLUE Majik powder. Pinch of salt.

Instructions: Chill the cans of coconut milk in the refrigerator overnight. Open the chilled cans of coconut milk and scoop out the solid coconut cream into a mixing bowl, leaving behind the liquid. Add maple syrup, vanilla extract, BLUE Majik powder, and a pinch of salt to the coconut cream. Using a hand mixer or stand mixer, whip the mixture until smooth and creamy. Transfer the mixture to a shallow dish and freeze for about 4-6 hours, stirring every hour to prevent ice crystals from forming. Once the ice cream is firm, scoop into bowls or cones and serve.

Winnie Reeve

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You can share these Sweetheart Brownie Bliss Desserts with your loved ones on holidays like Valentine's Day. These heart-shaped brownies are rich, chocolaty, and so delicious that you won't be able to stop eating them.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/2 cup chopped nuts optional. Powdered sugar for dusting optional.

Instructions: Warm the oven up to 175F 350C. A square 8-inch baking pan should be greased and floured. Melt the butter in a bowl that can go in the microwave. Add the eggs, sugar, and vanilla extract and mix well. Add the salt, cocoa powder, and flour and mix well. You can add chocolate chips and nuts, if you want. Spread the batter out evenly in the pan that has been prepared. If you stick a toothpick in the middle and it comes out with wet crumbs, the cake is done. Place the pan on a wire rack and let it cool all the way down. When it's cool, use a heart-shaped cookie cutter to cut it into heart shapes. Add powdered sugar on top if you like. Serve and have fun!

Jessica