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Indulge in the decadent combination of brownie-like cookies with chopped 3 Musketeers bars and chocolate chips. These cookies are ideal for chocolate and candy fans alike.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chopped 3 Musketeers bars about 8 bars. 1 cup semisweet chocolate chips.

Instructions: Warm your 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. Adding the eggs one at a time and mixing them in is the next step. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chopped Three Musketeers bars and semisweet chocolate chips should be carefully mixed in. Place spoonfuls of dough on the baking sheets that have been prepared, leaving room for the dough to spread. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 10-12

JUNETEENTH VA-HAMPTON ROADS

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Indulge in the delightful combination of rich chocolate cake, luscious chocolate pudding, and sweet cherry pie filling in this decadent Chocolate Cherry Trifle. A perfect dessert for any occasion!

Ingredients: 1 box chocolate cake mix. 1 package instant chocolate pudding mix. 2 cups milk. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 can 21 oz cherry pie filling. 1 cup chocolate shavings. 1/2 cup chopped nuts optional.

Instructions: Follow the directions on the box to make the chocolate cake mix, and then bake it in a rectangular pan. Let it cool down all the way. Mix the milk and instant chocolate pudding mix in a bowl with a whisk until the mixture is smooth. Put it in the fridge for at least 30 minutes to set. Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl. Whip the mixture until stiff peaks form. Break up the chocolate cake into little cubes. Place the chocolate cake cubes, chocolate pudding, cherry pie filling, and whipped cream in serving glasses or a trifle dish. Keep doing this until the glasses are full. If you want, you can add chocolate shavings and chopped nuts to the top of each parfait. Put it in the fridge for at least two hours before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 30 minutes

Cook Time: 30 minutes

Memphis Jewelry

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The outside of this grilled cheese sandwich is crispy, and the inside is gooey. You can make it your own by adding your favorite things to it.

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 2 tablespoons butter. Optional: add-ins like bacon, tomato, or avocado.

Instructions: Place a slice of cheddar cheese on one slice of bread. Add any desired add-ins like bacon, tomato, or avocado on top of the cheese. Place the second slice of cheddar cheese on top of the add-ins. Cover the sandwich with the second slice of bread to make a sandwich. Heat a non-stick skillet or griddle over medium heat. Melt 1 tablespoon of butter in the skillet. Place the sandwich in the skillet and cook until the bread turns golden brown and the cheese melts, approximately 2-3 minutes per side. Add the remaining tablespoon of butter to the skillet and flip the sandwich to cook the other side until golden brown and the cheese is completely melted. Remove the sandwich from the skillet and let it cool for a minute before slicing it into halves or quarters. Serve hot and enjoy your delicious grilled cheese sandwich!

Prep Time: 5 minutes

Cook Time: 10 minutes

Campus Bastad

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A refreshing and nutritious smoothie packed with the goodness of bananas, kiwis, and kale.

Ingredients: 1 ripe banana. 2 kiwis, peeled and sliced. 1 cup kale leaves, stems removed. 1/2 cup plain Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. Ice cubes optional.

Instructions: In a blender, combine the banana, kiwi slices, kale leaves, Greek yogurt, almond milk, and honey. Blend until smooth and creamy. If desired, add ice cubes for a colder consistency and blend again until smooth. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Marketplace Ministries is a charity in Totnes

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A flaky pie crust is filled with creamy vegan cheese, sliced tomatoes, and tasty herbs in this vegan take on a classic savory tomato pie. It's a great light lunch or dinner that shows off how tasty plant-based ingredients can be.

Ingredients: 1 vegan pie crust. 4 large tomatoes, sliced. 1 cup vegan cream cheese. 1 cup vegan mozzarella, shredded. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Set the pie crust aside after putting it in a pie dish. Add nutritional yeast, minced garlic, olive oil, dried basil and oregano, salt, and pepper to a small bowl. And mix them all together. Cover the bottom of the pie crust with the cream cheese mixture. Place the tomato slices on top of the cream cheese mixture, making sure that some of the slices overlap. Add the vegan mozzarella shreds on top of the tomatoes. It should be baked in a hot oven for 35 to 40 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Take it out of the oven and let it cool down for a few minutes before cutting it. Before serving, sprinkle with fresh basil leaves.

Prep Time: 20 minutes

Cook Time: 40 minutes

Accordion Flash Cards

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This is a quick and tasty Instant Pot version of the traditional Chicken Tikka Masala.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup plain yogurt. 1 tablespoon garam masala. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 1 tablespoon paprika. 1 tablespoon turmeric. 1 tablespoon chili powder. 4 cloves garlic, minced. 1 tablespoon grated ginger. 1 can 14 oz crushed tomatoes. 1 cup heavy cream. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: To make the marinade, mix the yogurt, garam masala, cumin, coriander, paprika, turmeric, chili powder, garlic, and ginger in a bowl. Make sure the chicken pieces are well covered when you add them to the marinade. For at least 30 minutes, let it sit. Set the Instant Pot to "Saut" mode. Put in the chicken that has been marinated and cook until it turns brown. Add crushed tomatoes and scrape the bottom to get rid of the extra liquid. To taste, add salt and pepper. Set the Instant Pot to "Manual" mode and close the lid. Leave it on for 10 minutes at high pressure. After you're done, let the pressure go down naturally for 5 minutes and then quickly. Mix in the heavy cream, and if you need to, adjust the seasoning. Add fresh cilantro as a garnish before serving.

Prep Time: 40 minutes

Cook Time: 20 minutes

Swiss Brunette

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These vegan lentil meatballs are infused with Indian spices and served in a flavorful curry sauce. They make a satisfying and hearty meal that's perfect for vegans and meat-eaters alike!

Ingredients: 1 cup cooked lentils. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon ground flaxseed mixed with 3 tablespoons water. 1 tablespoon nutritional yeast. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 2 teaspoons curry powder. 1 teaspoon ground turmeric. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. 1 can 14 oz coconut milk. 1 can 14 oz diced tomatoes. 2 cups vegetable broth. Salt and pepper to taste. Chopped fresh cilantro, for garnish.

Instructions: In a large bowl, mash the cooked lentils until they form a paste-like consistency. Add breadcrumbs, finely chopped onion, minced garlic, flaxseed mixture, nutritional yeast, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and pepper to the bowl with mashed lentils. Mix well to combine. Form the lentil mixture into small meatballs, about 1 inch in diameter. In a large skillet, heat olive oil over medium heat. Add the lentil meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside. In the same skillet, add chopped onion, minced garlic, and grated ginger. Cook until softened, about 2-3 minutes. Stir in curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant. Pour in coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer. Return the lentil meatballs to the skillet. Simmer for 15-20 minutes, until the sauce has thickened slightly and the lentil meatballs are heated through. Season with salt and pepper to taste. Garnish with chopped fresh cilantro before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Eastern Elementary School

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These Vegan Road Trip Wraps are great for trips that you can take on the go. They are a filling and tasty meal that doesn't need oil because they are full of healthy ingredients. These wraps are easy to carry, taste great, and will keep you fuel for the trip, whether you're driving across the country or just going out for the day.

Ingredients: 4 whole grain wraps. 1 cup hummus. 2 cups mixed greens. 1 large cucumber, thinly sliced. 1 large carrot, grated. 1 bell pepper, thinly sliced. 1 avocado, sliced. 1/4 cup sunflower seeds.

Instructions: Lay out the wraps on a clean surface. Spread hummus evenly over each wrap. Divide mixed greens, cucumber, carrot, bell pepper, avocado, and sunflower seeds among the wraps, placing ingredients in the center of each wrap. Fold the sides of each wrap inward, then roll tightly from the bottom to create a secure wrap. Slice each wrap in half diagonally, if desired, for easier handling on the road. Wrap individually in parchment paper or aluminum foil for transport.

Prep Time: 15 minutes

Cook Time: 0 minutes

Kristina Monakhova

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Indulge in the delicate flavors of fresh blackberries and fragrant rose water with this creamy and refreshing ice cream.

Ingredients: 2 cups blackberries, fresh or frozen. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 2 tablespoons rose water. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a blender, puree the blackberries until smooth. Strain through a fine-mesh sieve to remove seeds, if desired. In a saucepan, combine the blackberry puree, heavy cream, whole milk, sugar, rose water, vanilla extract, and salt. Heat over medium heat until the mixture just begins to simmer, stirring occasionally. Remove from heat and let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or until completely chilled. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

US History Worldwide

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Indulge in this guilt-free sweet potato ice cream made with just two simple ingredients. It's creamy, naturally sweet, and packed with nutrients.

Ingredients: 2 large sweet potatoes, cooked and mashed. 2 ripe bananas, sliced and frozen.

Instructions: Mix the mashed sweet potatoes and frozen banana slices together in a food processor until the mixture is smooth and creamy. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Put scoops of the sweet potato ice cream into bowls and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

les nepalais de lapcha

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This Fall Harvest Salad is a delightful blend of flavors and textures. Roasted butternut squash adds a sweet and savory element, dried cranberries provide a tart contrast, chopped pecans bring a satisfying crunch, and creamy goat cheese ties it all together. The balsamic vinaigrette dressing adds a tangy finish to this perfect autumn salad.

Ingredients: 4 cups mixed greens. 1 cup roasted butternut squash cubes. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup crumbled goat cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Preheat your oven to 400F 200C. Toss the butternut squash cubes with olive oil, salt, and pepper. Roast the squash in the preheated oven for 20-25 minutes until tender and slightly caramelized. In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, chopped pecans, and crumbled goat cheese. Drizzle the balsamic vinaigrette dressing over the salad and toss to combine. Serve immediately and enjoy your Fall Harvest Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

Emails

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Delicious blueberry lemon cheesecake bars with a buttery graham cracker crust.

Ingredients: 1 cup graham cracker crumbs. 1/4 cup unsalted butter, melted. 1 tablespoon granulated sugar. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 large egg. 1 tablespoon lemon zest. 1 tablespoon fresh lemon juice. 1/2 teaspoon vanilla extract. 1 cup fresh blueberries. 1 tablespoon all-purpose flour. Powdered sugar, for dusting optional.

Instructions: Preheat oven to 350F 175C. Grease an 8x8 inch baking dish. In a small bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon of sugar until combined. Press mixture evenly into the bottom of the prepared baking dish. In another bowl, beat cream cheese and 1/4 cup of sugar until smooth. Add egg, lemon zest, lemon juice, and vanilla extract. Beat until creamy and well combined. In a separate bowl, toss blueberries with flour until coated. Spread cream cheese mixture over the graham cracker crust. Sprinkle blueberries evenly over the top. Bake for 25-30 minutes, or until edges are set and the center is slightly jiggly. Cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into bars. Dust with powdered sugar before serving, if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Candy Ninsonu

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A beautiful Lemon Berry Trifle Parfait that tastes great and looks great. It has the sour taste of lemon and the sweetness of fresh berries. Perfect for a quick dessert that looks great!

Ingredients: 1 package lemon-flavored pound cake, cubed. 1 cup fresh blueberries. 1 cup fresh raspberries. 1 cup fresh strawberries, sliced. 1 package instant lemon pudding mix. 2 cups cold milk. 1 cup whipped cream. 1/2 cup lemon curd. Mint leaves for garnish.

Instructions: In a trifle dish or individual parfait glasses, layer the cubed pound cake at the bottom. Evenly distribute blueberries, raspberries, and sliced strawberries over the cake layer. In a bowl, whisk together instant lemon pudding mix and cold milk until thickened. Pour the pudding over the berries layer. Spread whipped cream on top of the pudding layer. Drizzle lemon curd over the whipped cream. Repeat the layers until the parfait glasses are filled, finishing with a dollop of whipped cream and a garnish of mint leaves. Chill in the refrigerator for at least 2 hours before serving. Serve chilled and enjoy the delightful Lemon Berry Trifle Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

Tech Tinkering

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Tandoori-spiced leg of lamb, grilled to perfection and served on skewers with bell peppers and onions, is a treat for your taste buds. This recipe is perfect for parties outside, and the delicious taste will wow your guests.

Ingredients: 1 leg of lamb, boneless and cut into 1-inch cubes. 1 cup plain yogurt. 2 tablespoons tandoori spice blend. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 1 teaspoon salt. 1/2 teaspoon ground black pepper. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a large bowl, combine yogurt, tandoori spice blend, lemon juice, minced garlic, grated ginger, salt, and black pepper to make the marinade. Add the lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for best results. Preheat your grill to medium-high heat. Thread marinated lamb cubes onto the soaked wooden skewers, alternating with chunks of red and green bell peppers, and red onion. Grill the kabobs for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and the vegetables are charred and tender. Serve the tandoori leg of lamb kabobs hot, garnished with fresh cilantro and lemon wedges. Enjoy your delicious tandoori leg of lamb kabobs!

Prep Time: 20 minutes

Cook Time: 15 minutes

Purple Lotus Spirtual Healing

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This Slow Cooker Chicken Stew has just the right amount of sweet and savory. Soy sauce and honey broth cooked chicken, potatoes, carrots, and peas until they were tender. It was a comforting and filling meal.

Ingredients: 1.5 lbs chicken breasts, cubed. 4 medium potatoes, peeled and diced. 3 carrots, peeled and sliced. 1 onion, diced. 2 cloves garlic, minced. 1 cup frozen peas. 1 cup chicken broth. 1/4 cup soy sauce. 2 tablespoons honey. 1 tablespoon cornstarch. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Put the chicken, potatoes, carrots, onion, garlic, and peas in a slow cooker. Mix chicken broth, soy sauce, honey, cornstarch, thyme, salt, and pepper in a small bowl with a whisk. Add the sauce to the slow cooker with the vegetables and chicken. The chicken should be fully cooked and the vegetables should be soft. You can cook on low for 6 to 8 hours or high for 3 to 4 hours. Before serving, stir it up well. If you need to, change the seasoning.

Prep Time: 15 minutes

Cook Time: 360 minutes

Brampton Fibro Support

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This recipe for Samoa Fudge takes the classic tastes of Samoa Girl Scout cookies and turns them into a tasty and easy-to-make fudge. It's a great treat for people who like caramel and coconut.

Ingredients: 2 cups of semi-sweet chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1 cup of shredded coconut. 1/2 cup of caramel sauce. 1/2 cup of crushed shortbread cookies.

Instructions: Wrap parchment paper around an 8x8 inch 20x20 cm square baking pan, leaving extra on two sides to make it easy to take off. Put the semi-sweet chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. Stir the mixture every 30 seconds in the microwave until the chocolate is melted and the whole thing is smooth. Adding the shredded coconut and half of the crushed shortbread cookies to the chocolate mix will make it smoother. Spread out half of the mixture in the baking pan that has been prepared. Pour the caramel sauce over the fudge layer in the pan. Then, add the rest of the crushed shortbread cookies on top. Spread the rest of the chocolate mixture out over the caramel and cookies so that it covers the whole pan. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Enjoy! Cut it into squares.

Prep Time: 15 minutes

Cook Time: 2 minutes

kine marjan van assche

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These Chocolate Dipped Cannoli Cupcakes from Family Table Treasures are a delicious mix of the flavors of traditional Italian cannoli and fluffy cupcakes. These are great for special events or treats that you deserve.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup ricotta cheese. 1/2 cup mini chocolate chips. 1/4 cup chopped pistachios. 1 cup heavy cream. 8 oz semi-sweet chocolate, chopped. 1/4 cup powdered sugar. 1/2 tsp vanilla extract. Cannoli shells or mini chocolate chips for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix in the ricotta cheese until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the mini chocolate chips and chopped pistachios. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chopped semi-sweet chocolate until smooth and creamy. Stir in the powdered sugar and vanilla extract until well combined. Dip the tops of each cupcake into the chocolate ganache, allowing any excess to drip off. Garnish with pieces of cannoli shells or mini chocolate chips. Let the ganache set before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

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