close your eyes and fall

[thisimmediatefamily]

Your kids can get extra nutrients covertly by eating these Chocolate Power Muffins. Full of sneaky vegetables like kale, spinach, carrots, and zucchini, these are a guilt-free treat your kids will adore. They are irresistible due to their rich chocolate flavor, and you can feel good about giving them extra goodness with every bite.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 cup sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 1 cup Greek yogurt. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup chocolate chips. 1/2 cup shredded zucchini. 1/2 cup shredded carrots. 1/4 cup chopped spinach. 1/4 cup chopped kale.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Mix the flour, sugar, brown sugar, and cocoa powder in a big bowl. Melted butter, vegetable oil, Greek yogurt, eggs, and vanilla extract should all be combined in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Until the batter is smooth, fold in the baking soda, baking powder, and salt. Add the chocolate chips, chopped kale, chopped spinach, and shredded carrots and zucchini and fold gently. Load the batter into the muffin tin, about two thirds full in each cup. When a toothpick is inserted into the center of a muffin, it should come out clean after 18 to 20 minutes of baking in a preheated oven. After five minutes of cooling in the muffin tin, move the muffins to a wire rack to finish cooling. Give your children these scrumptious Chocolate Power Muffins and watch them gobble up the hidden vegetables! You can keep these muffins for up to three days in an airtight container.

Haley

[thisimmediatefamily]

This Vegan Caesar Dressing with Kale and Parmesan Vanilla And Bean is a flavorful twist on the classic Caesar salad. Creamy cashew-based dressing paired with hearty kale and vegan Parmesan cheese creates a satisfying and nutritious dish. The addition of maple syrup and vanilla extract adds a subtle sweetness that balances the tanginess of the dressing.

Ingredients: 1/2 cup raw cashews, soaked overnight. 1/4 cup water. 3 tablespoons lemon juice. 2 tablespoons nutritional yeast. 2 cloves garlic. 1 tablespoon Dijon mustard. 1 tablespoon capers. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 bunch kale, stems removed and chopped. 1/4 cup vegan Parmesan cheese. 1 tablespoon olive oil. 1 teaspoon maple syrup. 1 teaspoon vanilla extract.

Instructions: Soak cashews in water, add lemon juice, nutritional yeast, garlic, Dijon mustard, capers, salt, and black pepper. Blend the ingredients together in a blender. Mix until it's creamy and smooth. Rub the chopped kale with olive oil for a few minutes in a large bowl until it gets soft. The Caesar dressing should be poured over the kale and mixed well. Put some vegan Parmesan cheese on top of the salad. To make it taste better, drizzle it with maple syrup and vanilla extract. Serve right away or put in the fridge to enjoy later.

Maya W

[thisimmediatefamily]

This Paleo recipe combines the deliciousness of crispy bacon with nutritious broccoli, making it a satisfying and flavorful side dish or snack. The baking process ensures that the broccoli develops a delightful crunch while the bacon adds a savory touch.

Ingredients: 1 large head broccoli, cut into florets. 6 slices bacon, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set oven temperature to 400F 200C. Broccoli florets should be thoroughly mixed with olive oil, salt, and pepper in a big bowl. Arrange the seasoned broccoli in a single layer on a baking sheet. Over the broccoli, scatter the chopped bacon. Bake, stirring halfway through, in a preheated oven for 20 to 25 minutes, or until bacon is cooked to desired crispness and broccoli is crispy. Take out of the oven and serve warm.

Shirley Marsh

[thisimmediatefamily]

The Orange Apple Wake-Me-Up is a refreshing cocktail that combines the crisp flavors of apple and orange with a kick of vodka. Perfect for starting your day or as a pick-me-up any time!

Ingredients: 1 oz vodka. 1 oz apple liqueur. 1 oz orange juice. 1/2 oz lemon juice. 1/2 oz simple syrup. Club soda, to top.

Instructions: Fill a shaker with ice cubes. Add vodka, apple liqueur, orange juice, lemon juice, and simple syrup to the shaker. Shake well until chilled. Strain into a highball glass filled with ice. Top with club soda. Garnish with an apple slice or orange twist. Serve and enjoy!

Big Mouse

[thisimmediatefamily]

Many people love this caramelized tofu recipe because it has just the right amount of sweet and savory flavors. The tofu is crunchy on the outside and soft on the inside, and it's covered in a sweet and sticky sauce that you can't stop eating.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1 tablespoon water. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: Soy sauce, maple syrup, rice vinegar, and sesame oil should all be mixed together in a bowl using a whisk. To make a slurry, mix cornstarch and water in a different small bowl. Cover the tofu cubes with the cornstarch mix. Put oil in a pan and heat it over medium-low heat. Put the tofu cubes in the pan and cook them for 5 to 7 minutes on each side, until they are golden brown and crispy. Grate the ginger and mince the garlic into the pan. Cook for one more minute, until the smell is nice. Add the soy sauce mix to the tofu and toss it around to cover it all. For another two to three minutes, or until the sauce thickens and turns brown, keep cooking. Before serving, top with sliced green onions and sesame seeds.

Ray

[thisimmediatefamily]

A tasty Creole-style jambalaya made with chicken, sausage, shrimp, and tomatoes cooked in a sauce that smells great.

Ingredients: 1 cup long-grain white rice. 1 lb shrimp, peeled and deveined. 1 lb andouille sausage, sliced. 1 lb boneless, skinless chicken thighs, diced. 1 onion, chopped. 1 green bell pepper, chopped. 2 celery stalks, chopped. 3 garlic cloves, minced. 1 can 14.5 oz diced tomatoes. 2 cups chicken broth. 2 tablespoons tomato paste. 2 tablespoons creole seasoning. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste. 2 tablespoons olive oil. Chopped fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pan or Dutch oven over medium-low heat. Put in the sausage and chicken. Cook until they are browned. Take them out of the pan and set them aside. Put the onion, bell pepper, and celery in the same pan. Cook until it gets soft. Cut up some garlic and add it. Cook for one more minute. Add the chicken broth, thyme, oregano, cayenne pepper, salt, and black pepper, along with the diced tomatoes and tomato paste. Slowly add the rice and stir it in. Put the lid on top and cook for 20 minutes, or until the rice is soft and the liquid is gone. Add the cooked chicken, shrimp, and sausage. Add 5 more minutes of cooking and keep going until the shrimp is pink and fully cooked. Before serving, sprinkle with chopped fresh parsley.

Carson

[thisimmediatefamily]

Indulge in the perfect combination of peanut butter and chocolate with these delightful cookies. They are easy to make and even easier to devour!

Ingredients: 1 cup peanut butter. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 tablespoon vegetable oil.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine peanut butter, granulated sugar, egg, and vanilla extract. Mix until well combined. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and stir until a dough forms. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use a fork to make crisscross marks on top of each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in 20-second intervals, stirring until smooth. Dip each cooled peanut butter cookie halfway into the melted chocolate and place it back on the parchment paper to set. Allow the chocolate to harden, which may take about 30 minutes. Enjoy your delicious chocolate-dipped baked peanut butter cookies!

Lance I

[thisimmediatefamily]

A tasty new take on a classic breakfast treat, these gluten-free vegan pop tarts are a must-try. They are easy to make and come with a flaky gluten-free crust. They are filled with sweet jam and make a great quick breakfast or snack.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup vegan butter, chilled and cubed. 1/4 cup cold water. 1/4 cup strawberry jam or any preferred flavor. 1 cup powdered sugar. 2 tablespoons almond milk. 1/2 teaspoon vanilla extract. Sprinkles optional.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a food processor, combine the gluten-free flour and chilled vegan butter. Pulse until the mixture resembles coarse crumbs. Slowly add cold water to the mixture while pulsing until a dough forms. Transfer the dough to a lightly floured surface and roll it out into a rectangle, about 1/4 inch thick. Cut the dough into rectangles, approximately 3x5 inches in size. Place half of the rectangles onto the prepared baking sheet. Spoon about 1 tablespoon of strawberry jam onto each rectangle on the baking sheet, spreading it out slightly. Place another rectangle of dough on top of each jam-covered rectangle, pressing the edges to seal. Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. In a small bowl, whisk together powdered sugar, almond milk, and vanilla extract until smooth to make the glaze. Once the pop tarts are completely cooled, drizzle the glaze over the top and add sprinkles if desired. Allow the glaze to set before serving. Enjoy!

Michael Mesa

[thisimmediatefamily]

Experience the perfect harmony of crispy and savory with this Asian glazed pork belly. The combination of sweet and savory flavors makes this dish an absolute delight.

Ingredients: 2 lbs pork belly, skin-on. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 tablespoon ginger, minced. 3 cloves garlic, minced. 1/2 teaspoon Chinese five-spice powder. 1/4 teaspoon black pepper. 1 green onion, sliced for garnish.

Instructions: Preheat your oven to 425F 220C. Score the pork belly skin with a sharp knife, creating a crosshatch pattern, ensuring not to cut into the meat. In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, ginger, garlic, Chinese five-spice powder, and black pepper to create the glaze. Place the pork belly on a rack in a roasting pan, skin side up. Brush the glaze over the pork belly, ensuring it gets into the scored skin. Roast in the preheated oven for 30 minutes or until the skin is crispy. Change the oven setting to broil and cook for an additional 5 minutes, watching carefully to avoid burning. Remove from the oven, let it rest for a few minutes, and then slice into bite-sized pieces. Garnish with sliced green onions and serve. Savor the delightful combination of crispy skin and flavorful glaze in this Asian-inspired pork belly dish.

Sasha