Slayer Sparks

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These steak sandwiches are filling and tasty. They have soft steak, caramelized onions, bell peppers, and melted provolone cheese between two pieces of crusty bread. Great for lunch or dinner to fill you up!

Ingredients: 2 steak fillets about 6 oz each. 4 slices of crusty bread. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 2 cloves garlic, minced. 4 slices provolone cheese. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1/2 teaspoon paprika.

Instructions: Salt, pepper, thyme, and paprika should be used to season the steak fillets. In a pan, heat the olive oil over medium-high heat. For medium-rare, sear the steak fillets for 34 minutes on each side. If you want them more done, cook them for longer. Take the steak out of the pan and let it rest for five minutes. Put butter in the same pan and cook onions, bell peppers, and garlic until they turn caramelized. Add the Worcestershire sauce and Dijon mustard to the pan and stir them together to deglaze it. Cut the steak against the grain into thin slices. Toast the pieces of bread. Put a slice of bread on a plate and top it with sliced steak, provolone cheese, and a caramelized onion and pepper mixture. Add the last few slices of bread on top to make sandwiches. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

College Board

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Kung Pao Tempeh is a vegan twist on the classic Chinese dish, packed with bold flavors and satisfying textures. Tempeh takes the place of traditional meat, offering a hearty and nutritious alternative.

Ingredients: 1 block tempeh, cubed. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/2 cup peanuts. 2-3 dried red chilies. 1 bell pepper, diced. 3 green onions, chopped. Sauce: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 1 tablespoon hoisin sauce, 1 teaspoon cornstarch dissolved in 2 tablespoons water.

Instructions: In a bowl, mix soy sauce, rice vinegar, maple syrup, and cornstarch. Add tempeh cubes and marinate for 15 minutes. In a separate bowl, prepare the sauce by combining soy sauce, rice vinegar, maple syrup, hoisin sauce, and cornstarch-water mixture. Set aside. In a pan, heat vegetable oil over medium-high heat. Add marinated tempeh cubes and cook until browned on all sides, about 5-7 minutes. Remove from pan and set aside. In the same pan, add more oil if needed. Stir-fry garlic, ginger, peanuts, and dried red chilies for 1-2 minutes. Add bell pepper and green onions, continue to stir-fry for another 2-3 minutes. Return cooked tempeh to the pan, pour the sauce over the mixture, and stir well to combine. Cook for another 2-3 minutes until the sauce thickens and coats the tempeh and vegetables. Serve hot with rice or noodles.

Prep Time: 20 minutes

Cook Time: 15 minutes

Blaire Hammond

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These Eggplant, Tomato, Spinach Nachos are a delicious and healthier twist on traditional nachos. The combination of roasted eggplant, juicy cherry tomatoes, and fresh spinach makes for a satisfying and flavorful snack or appetizer. Top it off with melted cheddar cheese and a zesty sour cream salsa dip for a delightful treat!

Ingredients: 1 large eggplant, diced. 1 cup cherry tomatoes, halved. 2 cups fresh spinach, chopped. 1 cup shredded cheddar cheese. 1 cup tortilla chips. 1/2 cup sour cream. 1/4 cup salsa. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large skillet, heat the olive oil over medium-high heat. Add the diced eggplant and cook for 5-7 minutes, or until it starts to soften and turn golden brown. Stir in the cumin, paprika, salt, and pepper, and cook for another 2 minutes. Remove the skillet from heat and set aside. Arrange the tortilla chips on a baking sheet in a single layer. Evenly distribute the cooked eggplant, cherry tomatoes, and chopped spinach over the chips. Sprinkle the shredded cheddar cheese on top. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. While the nachos are baking, mix the sour cream and salsa in a small bowl to make the dipping sauce. Remove the nachos from the oven and drizzle the sour cream and salsa mixture over them. Serve the Eggplant, Tomato, Spinach Nachos hot, garnished with extra salsa and spinach if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

Flippers Gymnastics

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This creamy chicken and wild rice soup is a comforting and hearty meal perfect for chilly days. With tender chicken, wholesome wild rice, and aromatic herbs, it's a crowd-pleaser that's easy to prepare in a slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup uncooked wild rice. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, chopped. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup heavy cream. 1/4 cup all-purpose flour.

Instructions: Add wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, sage, salt, and pepper to a slow cooker. Now add the diced chicken. Place the dish on low for 6 to 8 hours or high for 3 to 4 hours, covered, until the rice is soft and the chicken is cooked all the way through. Mix heavy cream and flour together in a small bowl with a whisk until the mixture is smooth. The last 30 minutes of cooking are when you add the cream mixture and stir it in. Taste the soup when it's done cooking and add more seasoning if you think it needs it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Ammie Flexen

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Indulge in the rich and decadent layers of brownies, creamy peanut butter mousse, and crunchy peanuts in these delightful parfaits. A perfect combination of textures and flavors for a heavenly dessert experience.

Ingredients: 1 batch of brownies, baked and cooled, cut into small cubes. 1 cup creamy peanut butter. 1 cup powdered sugar. 2 cups heavy cream. 1 teaspoon vanilla extract. 1/2 cup chopped peanuts, for garnish. Chocolate sauce, for drizzling.

Instructions: In a bowl, whip the heavy cream until stiff peaks form. In another bowl, mix peanut butter, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the peanut butter mixture until well combined. In serving glasses or bowls, layer brownie cubes, peanut butter mousse, and chopped peanuts. Repeat the layers until the glasses are filled, finishing with a dollop of peanut butter mousse on top. Drizzle with chocolate sauce and garnish with additional chopped peanuts. Refrigerate for at least 2 hours before serving. Enjoy your delicious Brownie Peanut Butter Mousse Parfaits!

Prep Time: 20 minutes

Cook Time: 0 minutes

Wadna Galore

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This vegan falafel recipe is packed with flavor and crunch, making it a delicious and satisfying meal or snack. Whether baked, air-fried, or cooked in an Instant Pot, these falafel are sure to be a hit with vegans and non-vegans alike.

Ingredients: 2 cups cooked chickpeas. 1/2 cup finely chopped onion. 3 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. 2 tablespoons chickpea flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon baking powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a food processor, combine cooked chickpeas, onion, garlic, parsley, cilantro, chickpea flour, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined but still slightly coarse. Form the mixture into small balls or patties and place them on a baking sheet lined with parchment paper. Preheat the oven to 375F 190C. Brush the falafel with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Serve hot with your favorite dipping sauce or in pita bread with salad.

Prep Time: 15 minutes

Cook Time: 30 minutes

Nativity Choir

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These adorable cupcakes capture the essence of a refreshing watermelon cake layered in mason jars. They're perfect for summer celebrations and bring a burst of fruity flavor to your dessert table.

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup vegetable oil. 4 large eggs. 1 cup buttermilk. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup watermelon puree from fresh watermelon. Red food coloring optional. Green food coloring optional. Whipped cream. Watermelon slices for garnish. Mason jars for assembly.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Put the eggs, buttermilk, vanilla extract, and vegetable oil in the bowl. Mix everything together well. Mix the 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. If you want to use food coloring, mix it in with the watermelon puree until the batter turns a pink color like watermelon. About two thirds of the way to the top of each cupcake liner, fill it with batter. 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. Make a well in the middle of each cupcake with a cupcake corer or a small knife after they have cooled. Put a little whipped cream into each well. In mason jars, alternate layers of cupcakes and whipped cream to make a watermelon cake look. Put a slice of watermelon on top and put it in the fridge until you're ready to serve. Thank you for making the Watermelon Cake Layered in Mason Jars Cupcakes.

Prep Time: 30 minutes

Cook Time: 20 minutes

Township Living

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This vegan corn chowder is creamy, flavorful, and perfect for summer. It's made with fresh corn, bell pepper, coconut milk, and spices.

Ingredients: 4 cups fresh or frozen corn kernels. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, chopped. 4 cups vegetable broth. 1 can coconut milk. 2 tablespoons nutritional yeast. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley or cilantro, chopped, for garnish.

Instructions: The onion and garlic should be cooked in a big pot until they become soft. After you add the bell pepper, cook for another two to three minutes. The smoked paprika, corn, vegetable broth, and coconut milk should all be added now. Bring it to a low boil, then cook for 15 to 20 minutes. Let some chunks of corn stay in the soup while you use an immersion blender to make part of it creamy. Add pepper and salt. Add fresh parsley or cilantro on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Misfit Training

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With slices of hearty Irish soda bread, this Irish Soda Bread Grilled Cheese with Pesto has the richness of cheddar cheese and the herbaceous goodness of pesto.

Ingredients: 4 slices Irish soda bread. 4 tablespoons pesto sauce. 8 slices cheddar cheese. Butter, for grilling.

Instructions: On each piece of Irish soda bread, put one tablespoon of pesto sauce. Put two slices of cheddar cheese on two pieces of bread, and then put the other two pieces of bread on top. Put the pan on medium heat and melt a little butter in it. It will take about 34 minutes per side for the sandwiches to get golden brown and crispy on both sides and the cheese to melt. Take it out of the pan and let it cool down a bit before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

Stroud Steampunk Weekend

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Indulge in the delightful taste of homemade Belgian waffles with this easy-to-follow recipe. These waffles are crispy on the outside, fluffy on the inside, and perfect for a delicious breakfast or brunch treat.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Follow the directions that came with your waffle iron to get it hot. Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk. Put the eggs in a different bowl and beat them. Then add the milk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Use nonstick cooking spray or a little extra melted butter to grease the waffle iron. Pour the waffle batter onto the waffle iron that has already been heated. Use the amount that comes with your waffle iron. Follow the directions on the waffle iron's box to cook the waffles until they are golden brown and crisp. With care, take the waffles out of the iron and serve them right away with your favorite toppings, like powdered sugar, maple syrup, fresh berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 5 minutes

Drive Innroermond

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Indulge in the decadence of this vegan, gluten-free chocolate cream tart. A rich chocolate filling atop a nutty crust makes for a delightful treat suitable for any occasion.

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 can 13.5 oz full-fat coconut milk. 1 cup dairy-free chocolate chips. 2 tablespoons cornstarch. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt. Fresh berries, for garnish optional.

Instructions: Warm the oven up to 175F 350C. Melt the coconut oil and mix it with the cocoa powder, 1/4 cup of maple syrup, and a bowl until a dough forms. Put the dough in a tart pan and press it into the bottom and up the sides. Use a fork to make holes in the bottom. For 10 to 12 minutes, or until set, bake the crust. Allow it to totally cool down. While the pan is on medium heat, mix the cornstarch, vanilla extract, salt, 1/4 cup of maple syrup, chocolate chips, and coconut milk. For about 5 to 7 minutes, stir the mixture until the chocolate melts and it gets thicker. Put the chocolate filling into the tart crust that has been left to cool. Use a spatula to make the top smooth. Put the tart in the fridge for at least two hours, or until it's set. When the tart is done, take it out of the pan and, if you want, decorate it with fresh berries. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

City Rockfest Tour 2018

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A delightful chocolate treat, these Minion Moon Pies are loaded with chocolate and gooey marshmallow. They're ideal for themed parties or as a fun snack for both kids and adults because of their adorable Minion faces!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup whole milk. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon baking soda. 1 egg yolk. Marshmallow cream or marshmallow fluff. Chocolate chips or chocolate chunks. Yellow food coloring.

Instructions: In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda. Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs. In a separate bowl, whisk together the milk, vanilla extract, and egg yolk. Pour the wet mixture into the dry ingredients and stir until a dough forms. If needed, add a little more flour to prevent sticking. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Preheat your oven to 350F 175C. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles from the dough. You'll need two circles for each moon pie. Place half of the dough circles on a baking sheet lined with parchment paper. Add a small amount of marshmallow cream and some chocolate chips or chunks to the center of each dough circle. Place a second dough circle on top of each filled one and press the edges together to seal. Bake in the preheated oven for 10-12 minutes or until the moon pies are set. Remove from the oven and let them cool completely. Mix a few drops of yellow food coloring with a small amount of marshmallow cream to create the minion's faces, and use this to decorate the moon pies.

Prep Time: 45 minutes

Cook Time: 10-12

Stephane Villeneuve

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Indulge in these keto-friendly Nutella cinnamon rolls that are low in carbs and high in flavor. Perfect for a guilt-free treat!

Ingredients: 1 1/2 cups almond flour. 2 tbsp coconut flour. 1/4 cup erythritol or monk fruit sweetener. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 3 tbsp melted butter, divided. 1/4 cup sugar-free chocolate hazelnut spread. 1 tsp cinnamon.

Instructions: Warm the oven up to 175F 350C. Put the sweetener, baking powder, salt, almond flour, and coconut flour in a bowl and mix them together. Melt 2 tablespoons of butter and add the eggs. Mix until a dough starts to form. Fold the dough in half and then roll it out into a rectangle shape. Cover the dough with sugar-free chocolate hazelnut spread, leaving a little space around the edges. Spread the cinnamon out evenly on top of the chocolate spread. Roll the dough into a log shape starting from one long edge. Cut the log into eight equal pieces and put them in a baking dish that has been greased. Use the rest of the melted butter to brush the tops of the rolls. After 20 to 25 minutes, the bread should be golden brown. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 20 minutes

Porcelain City

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These vegan quesadillas are packed with flavor from sweet potatoes, roasted red peppers, and savory spices. They're perfect for a quick and satisfying meal!

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 red bell pepper, roasted and diced. 1 small onion, diced. 1 clove garlic, minced. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 4 large flour tortillas. 1 cup vegan cheese, shredded. 2 tablespoons olive oil.

Instructions: Preheat the oven to 400F 200C. Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin powder, paprika, salt, and pepper on a baking sheet. Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender, stirring occasionally. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic to the skillet and cook until softened. Add the roasted red pepper to the skillet and cook for an additional 2-3 minutes. Once the sweet potatoes are roasted, add them to the skillet and mix well with the onion and red pepper mixture. Adjust seasoning if needed. Place a flour tortilla on a flat surface and sprinkle some vegan cheese on one half of the tortilla. Spoon some of the sweet potato mixture over the cheese. Fold the tortilla in half to cover the filling. Repeat with the remaining tortillas and filling. Heat a large skillet over medium heat and place the filled quesadillas in the skillet. Cook for 2-3 minutes on each side or until golden brown and crispy. Remove from the skillet and cut each quesadilla into wedges. Serve hot with your favorite vegan sour cream, salsa, or guacamole.

Prep Time: 15 minutes

Cook Time: 30 minutes

Parent Camp Usa

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The crispy shrimp covered in shredded coconut and panko breadcrumbs in Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce tastes great with the cool and spicy mango jalapeno dipping sauce.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup panko breadcrumbs. 2 eggs, beaten. 1/4 cup all-purpose flour. Salt and pepper to taste. 1 mango, peeled and diced. 1 jalapeno, seeded and diced. 1/4 cup Greek yogurt. 2 tablespoons lime juice. 1 tablespoon honey. 1 tablespoon chopped cilantro. 1/4 teaspoon garlic powder.

Instructions: Get the oven ready by heating it up to 400F 200C. Shredded coconut and panko breadcrumbs should be mixed together in a bowl. Add salt and pepper to the flour in a different bowl. First coat each shrimp in flour, then in egg, and finally in the coconut mix. Spread out the shrimp on a baking sheet that has been lined with parchment paper. Bake for 12 to 15 minutes, or until the coconut is golden brown and the shrimp are cooked all the way through. Blend the dipping sauce together with the Greek yogurt, honey, cilantro, garlic powder, jalapeo, mango until it is smooth. Hot baked coconut shrimp should be served with mango jalapeno dipping sauce on the side. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

Patricia Lynne

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This Meyer Lemon Mayonnaise Roasted Chicken recipe by Nutmeg Nanny yields a juicy and flavorful roasted chicken infused with the bright citrusy notes of Meyer lemon. The combination of mayonnaise, Meyer lemon zest, and juice creates a deliciously tangy and aromatic coating for the chicken, while garlic and thyme add depth of flavor. It's a simple yet elegant dish that's perfect for any occasion.

Ingredients: 1 whole chicken about 4 pounds. 1/2 cup mayonnaise. 2 tablespoons Meyer lemon zest. 2 tablespoons Meyer lemon juice. 1 teaspoon minced garlic. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together mayonnaise, Meyer lemon zest, Meyer lemon juice, minced garlic, dried thyme, salt, and pepper. Pat the chicken dry with paper towels and place it in a roasting pan. Rub the mayonnaise mixture all over the chicken, ensuring it's evenly coated. Roast the chicken in the preheated oven for about 1 hour and 20 minutes or until the internal temperature reaches 165F 75C, basting occasionally with pan juices. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the Meyer Lemon Mayonnaise Roasted Chicken hot, garnished with additional Meyer lemon slices if desired.

Prep Time: 15 minutes

Cook Time: 80 minutes

Jillian Paladino

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It's a delicious Dutch comfort food dish with a twist that you can make in an air fryer. Putting mashed potatoes, carrots, and apples together makes a tasty, healthy dish with a mix of sweet and savory flavors. The Air Fryer makes the top crispy, which makes it taste even better.

Ingredients: 4 large potatoes, peeled and chopped. 2 carrots, peeled and chopped. 2 apples, peeled, cored, and chopped. 1/4 cup milk. 2 tablespoons butter. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Place the chopped potatoes and carrots in a microwave-safe bowl and microwave for 5 minutes to partially cook them. Preheat your Air Fryer to 360F 180C. In a mixing bowl, mash the partially cooked potatoes and carrots together with the chopped apples, milk, and butter until smooth and creamy. Season the mixture with salt and pepper to taste. Transfer the mashed stamppot mixture to the Air Fryer basket. Air fry for 15-20 minutes, shaking the basket occasionally, until the top is golden brown and crispy. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Quebec Armes