Slayer Sparks

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A delightful combination of brownie and cookie dough, topped with mini marshmallows, these mini hi-hat brookie cups are a perfect indulgence for any occasion.

Ingredients: 1 box brownie mix. 1/4 cup vegetable oil. 1/4 cup water. 1 egg. 1/2 cup mini chocolate chips. 1/2 cup mini marshmallows. 1/2 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 egg.

Instructions: Preheat the oven to 350F 175C. In a large bowl, prepare the brownie mix according to package instructions by combining the mix with vegetable oil, water, and egg. Mix until well combined. Fold in the mini chocolate chips. Grease a mini muffin tin and spoon the brownie batter into each cup, filling about halfway. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. While the brownie cups are baking, prepare the brookie topping. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, mix together sugar, melted butter, vanilla extract, and egg until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Fold in mini marshmallows. Once the brownie cups are baked, remove them from the oven and let them cool slightly. Carefully top each brownie cup with a spoonful of brookie batter, covering the top completely. Return the pan to the oven and bake for an additional 8-10 minutes, or until the brookie topping is set. Remove from the oven and let cool completely before removing from the muffin tin. Optional: For a hi-hat effect, melt some chocolate candy melts or chocolate chips and dip the tops of the cooled brookie cups into the melted chocolate. Allow the chocolate to set before serving. Enjoy your delicious mini hi-hat brookie cups!

Prep Time: 20 minutes

Cook Time: 20 minutes

Avoid Ghost

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This easy-to-make recipe has crispy salmon, fragrant ginger, and scallions that go well together.

Ingredients: 4 salmon fillets. 2 tablespoons soy sauce. 1 tablespoon rice wine. 1 tablespoon cornstarch. 1 tablespoon minced ginger. 2 scallions, thinly sliced. 2 tablespoons vegetable oil.

Instructions: Preheat the oven to 400F 200C. Pat the salmon fillets dry with paper towels. In a small bowl, mix together soy sauce, rice wine, and cornstarch to make a marinade. Brush the marinade over the salmon fillets, then sprinkle minced ginger and scallions on top. Heat vegetable oil in an oven-safe skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down, and sear for 2-3 minutes until the skin is crispy. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the salmon is cooked through. Serve hot, garnished with additional scallions if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Abc Patch Collector

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Vegan marbled banana bread is delicious, with the rich flavors of chocolate and the sweetness of ripe bananas. Great for breakfast or as a snack that will fill you up.

Ingredients: 3 ripe bananas, mashed. 1/2 cup plant-based milk. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tbsp cocoa powder. 2 tbsp plant-based milk.

Instructions: Warm the oven up to 175F 350C. Butter and flour a loaf pan. Plant-based milk, maple syrup, coconut oil, and vanilla extract should all be mixed together well in a large bowl. Salt, baking powder, and flour should be added. Don't mix any further than that. Move half of the batter to a different bowl. Plant-based milk and cocoa powder should be mixed together in a small bowl until the mixture is smooth. Add the cocoa mix to half of the batter and mix it in. Spoon spoonfuls of plain batter and chocolate batter into the loaf pan that has been prepared. To make the batter look like marble, swirl it together with a knife. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Cool the banana bread in the pan for 10 minutes before moving it to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 50-60

Jerry Galeries

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These Gluten-Free Pumpkin Pie Streusel Bars are a delightful twist on traditional pumpkin pie. With a buttery gluten-free crust, creamy pumpkin filling, and crunchy streusel topping, they're perfect for fall gatherings or holiday desserts.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 3/4 cup packed light brown sugar. 1/2 cup old-fashioned rolled oats. 1/2 cup chopped pecans or walnuts. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 3/4 cup cold unsalted butter, cut into small pieces. 1 15-ounce can pumpkin puree. 1 14-ounce can sweetened condensed milk. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking dish and line with parchment paper, leaving an overhang. In a large bowl, mix together gluten-free flour, brown sugar, oats, nuts, spices, and salt. Add cold butter pieces and mix until crumbly. Reserve 1 1/2 cups of the mixture for the streusel topping. Press the remaining mixture into the bottom of the prepared baking dish to form the crust. In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, spices, and salt until smooth. Pour pumpkin mixture over the crust in the baking dish and spread evenly. Sprinkle the reserved streusel mixture evenly over the pumpkin layer. Bake in preheated oven for 45-50 minutes or until set and the streusel is golden brown. Allow to cool completely in the pan on a wire rack before cutting into bars. Refrigerate any leftovers.

Prep Time: 20 minutes

Cook Time: 45 minutes

2nd International Conference Social Sciences And Humanities

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These Loaded Potato Wedges are the perfect combination of crispy potatoes, gooey cheese, savory bacon, and fresh chives. They make a delicious appetizer or side dish for any occasion.

Ingredients: 4 large potatoes, scrubbed and cut into wedges. 1 cup shredded cheddar cheese. 6 slices bacon, cooked and crumbled. 2 tablespoons chopped chives. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Add the potato wedges to a large bowl and mix them with the olive oil, salt, and pepper until they are well covered. Place wedges in a single layer on a parchment-lined baking sheet. To make the potatoes golden brown and soft, bake them for 15 to 20 minutes, flipping them over halfway through. Take it out of the oven and top it with bacon bits and shredded cheddar cheese. Bring it back to the oven and melt the cheese for another two to three minutes. Add chopped chives as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Stephane Villeneuve

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A delightful twist on classic mashed potatoes, these baked smashed potatoes are crispy on the outside and tender on the inside, making them a perfect Thanksgiving side dish.

Ingredients: 6 medium potatoes. 1/4 cup olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Warm the oven up to 425F 220C. Put potatoes in a pot and add water to cover them. Turn down the heat and simmer for 15 to 20 minutes, or until the potatoes are soft when pierced with a fork. After you drain the potatoes, let them cool down a bit. Spread some olive oil on a baking sheet and then put the potatoes on it. To make each potato flat but still whole, use a potato masher or the bottom of a glass to gently smash it. Put more olive oil on top of the potatoes, then add minced garlic, salt, and pepper. After the oven is hot, bake the potatoes for 25 to 30 minutes, or until the edges are golden and crispy. Before you serve the potatoes, top them with chopped Parmesan cheese and parsley.

Prep Time: 15 minutes

Cook Time: 50 minutes

Jenny

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Creamy and delicious mashed potatoes made vegan-friendly without sacrificing flavor or texture.

Ingredients: 4 large potatoes, peeled and diced. 1/4 cup unsweetened almond milk. 2 tablespoons vegan butter. Salt and pepper to taste.

Instructions: In a large pot of water, boil the diced potatoes until they are soft enough to pierce with a fork. This should take about 15 to 20 minutes. Put the potatoes back in the pot after draining them. In the same pot as the potatoes, add the vegan butter, salt, and pepper. Using a potato masher, mash the potatoes until they are smooth and creamy. If you need to, add more almond milk to change the consistency. If you need to, taste and change the seasonings. As a side dish, serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Tinekov Brod

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A hearty and flavorful vegan lentil soup that's gluten-free and perfect for chilly days. Packed with protein and fiber, it's both nutritious and comforting.

Ingredients: 1 cup dried green lentils. 4 cups vegetable broth. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute. Add dried lentils, vegetable broth, and bay leaf to the pot. Bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes or until lentils are tender. Season with salt and pepper to taste. Serve hot, optionally garnished with fresh herbs like parsley or cilantro.

Prep Time: 10 minutes

Cook Time: 30 minutes

Alexia Laferte Coutu

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This Three Envelope Slow Cooker Roast is incredibly flavorful and requires minimal effort. The combination of ranch, Italian, and brown gravy mixes creates a deliciously seasoned roast with tender meat that falls apart effortlessly.

Ingredients: 1 3-4 pound chuck roast. 1 envelope ranch dressing mix. 1 envelope Italian dressing mix. 1 envelope brown gravy mix. 1/2 cup water. Salt and pepper to taste.

Instructions: Season the chuck roast with salt and pepper. In a bowl, mix together the ranch dressing mix, Italian dressing mix, brown gravy mix, and water. Place the seasoned roast in the slow cooker. Pour the mixed envelopes over the roast. Cover and cook on low for 8 hours or until the roast is tender. Once done, shred the meat with a fork and serve.

Prep Time: 10 minutes

Cook Time: 480 minutes

Tabanyaruu

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Indulge in the perfect blend of rich coffee, creamy coconut milk, and sweet vanilla syrup with this refreshing Iced Vanilla Coconut Latte. It's a delightful treat that's perfect for a warm day or any time you crave a delicious coffee beverage with a tropical twist.

Ingredients: 1 cup of strong brewed coffee. 1/2 cup of coconut milk. 2 tablespoons of vanilla syrup. Ice cubes. Whipped cream optional. Toasted coconut flakes optional.

Instructions: Brew a strong cup of coffee using your Ninja Coffee Bar System. Allow the coffee to cool to room temperature. Fill a glass with ice cubes. Pour the brewed coffee over the ice. In a separate container, mix the coconut milk and vanilla syrup until well combined. Pour the coconut milk mixture over the iced coffee. Stir to combine all the ingredients. If desired, top with whipped cream and toasted coconut flakes for extra flavor and texture. Serve and enjoy your Iced Vanilla Coconut Latte!

Prep Time: 5 minutes

Cook Time: 5 minutes

Ignacio Carballo

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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

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