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For a flavorful side dish that even your children will like, broccoli is simmered in a cheesy sauce before being baked with a crunchy crumble topping.

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Anyone who enjoys ranch and bacon will adore this pizza. Shortcuts like chilled canned pizza crust and precooked chicken make it simple to prepare.

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A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!

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This traditional chilled Guam dish, which can be used as a salad or sandwich filling, marinates cooked chicken in a distinctive mixture of lemon, fresh coconut, and hot peppers.

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Tender, pink shrimp are cooked in a pale green, creamy sauce thickened with ripe avocado.

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Simply drizzle melted chocolate, peanut butter, and butterscotch over these oatmeal monster cookie bars, and allow to cool and harden.

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Enjoy the richness of this vegan chocolate cake that only needs one bowl to make. This cake is great for any event, whether you're vegan or not, because it only needs a few simple ingredients and is easy to make.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup brewed coffee, cooled. 1/3 cup vegetable oil. 1 teaspoon vanilla extract. 1 tablespoon apple cider vinegar. Vegan chocolate chips optional, for topping.

Instructions: Start by heating the oven to 350F 175C. You will need a large bowl to mix the flour, sugar, cocoa powder, baking soda, and salt. Put in the coffee that has been brewed, the vegetable oil, the vanilla extract, and the apple cider vinegar. Mix until everything is smooth and well mixed. Put the batter into an 8-inch round cake pan that has been greased. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes in the pan. After that, move to a wire rack to cool completely. You can add vegan chocolate chips to the top of the cake before serving if you want to.

Prep Time: 15 minutes

Cook Time: 25 minutes

Alexis Carlson

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A refreshing and delicious Greek salad with crisp cucumbers, juicy tomatoes, tangy feta cheese, and Kalamata olives, dressed in a zesty vinaigrette.

Ingredients: 2 cups of chopped cucumbers. 2 cups of chopped tomatoes. 1 cup of chopped red onion. 1 cup of crumbled feta cheese. 1/2 cup of Kalamata olives. 1/4 cup of extra virgin olive oil. 2 tablespoons of red wine vinegar. 1 teaspoon of dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine the cucumbers, tomatoes, red onion, feta cheese, and Kalamata olives. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Dental 3d

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A quick and delicious Vegetable Minestrone Soup cooked in the Instant Pot, loaded with a variety of colorful vegetables, beans, and pasta. Perfect for a comforting and nutritious meal.

Ingredients: 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup diced zucchini. 1 cup green beans, cut into 1-inch pieces. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups chopped spinach. 1 cup small pasta shells. 2 tablespoons olive oil. Grated Parmesan cheese for serving.

Instructions: Put the Instant Pot in "saut" mode and heat the olive oil. Dice the onion, carrots, celery, and garlic and add them. Cook the onions until they become clear. Put in the pepper, salt, oregano, basil, and thyme. Mix well. The kidney beans, cannellini beans, zucchini, green beans, and vegetable broth should all be added at this point. Do a thorough mix. Get out of saut mode. Put the lid back on the Instant Pot and set it to high pressure for 5 minutes. After cooking, quickly let the pressure out. Be careful as you open the lid. Put in the pasta shells and chopped spinach. Put the pan on saut mode and cook the pasta until it's soft. If you need to, change the seasoning. Grate some Parmesan cheese on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Heistad Speidergruppe

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This Banh Mi Salad with Lemongrass Shrimp and Shallot Vinaigrette is a refreshing twist on the classic Banh Mi sandwich. It combines succulent lemongrass-marinated shrimp with a vibrant salad and a zesty shallot vinaigrette, making it a perfect light and flavorful meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 lemongrass stalks, minced. 3 cloves garlic, minced. 2 tablespoons fish sauce. 2 tablespoons soy sauce. 2 tablespoons brown sugar. 1/4 cup vegetable oil. 8 cups mixed greens. 1 cucumber, thinly sliced. 2 carrots, julienned. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, crushed. 1 baguette, sliced and toasted.

Instructions: In a bowl, combine minced lemongrass, minced garlic, fish sauce, soy sauce, and brown sugar to make the marinade for the shrimp. Add the shrimp to the marinade, cover, and refrigerate for at least 30 minutes. In a skillet over medium-high heat, add vegetable oil. Cook the marinated shrimp for 2-3 minutes on each side until they turn pink and opaque. Set aside. In a large salad bowl, combine mixed greens, cucumber slices, julienned carrots, thinly sliced red onion, cilantro leaves, and mint leaves. For the shallot vinaigrette, whisk together 2 tablespoons of the shrimp marinade with 2 tablespoons of rice vinegar and 1 finely chopped shallot. Pour the shallot vinaigrette over the salad and toss to combine. Top the salad with the cooked lemongrass shrimp. Garnish the salad with crushed roasted peanuts. Serve the Banh Mi Salad with toasted baguette slices on the side.

Prep Time: 30 minutes

Cook Time: 6 minutes

Sandee

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Enjoy these tasty chocolate cupcakes that don't have nuts in them and are topped with a rich ganache frosting. These cupcakes are great for any event and will satisfy your chocolate cravings.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. 1 1/2 cups heavy cream. 12 oz semi-sweet chocolate chips. 2 tbsp unsalted butter. 1 tsp vanilla extract. Pinch of salt. Sprinkles optional, for decoration.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Add the cocoa powder, baking powder, baking soda, and salt to a large bowl. Use a sieve to mix the ingredients together. In a separate bowl, mix the eggs, milk, vegetable oil, and vanilla extract. Mix everything together well. Carefully mix in the water that is boiling. It's okay that the batter isn't very thick. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Get the ganache frosting ready while the cupcakes cool. Over medium heat, bring the heavy cream to a boil in a saucepan. The cream should no longer be hot. Now add the butter, vanilla extract, chocolate chips, and a pinch of salt. Wait a minute for the chocolate to melt. The ganache should be smooth and shiny after being stirred. Allow it to cool a bit. Dip the tops of each cupcake into the ganache to cover them once it has cooled down but is still pourable. You can also spread the ganache on the cupcakes with a spoon. If you want, you can decorate with sprinkles. Before you serve, let the ganache set for about 30 minutes. Take a bite of your chocolate cupcakes without nuts and ganache frosting.

Prep Time: 15 minutes

Cook Time: 18-20

Rebecca Elia MD

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These Baked Fajita Sliders are a delicious take on traditional fajitas. They are made with seasoned ground beef, onions, peppers, and melted cheese that is baked to perfection on slider buns. They're great for parties, game day, or a quick dinner during the week!

Ingredients: 1 lb ground beef. 1 packet fajita seasoning mix. 1 onion, sliced. 1 bell pepper, sliced. 12 slider buns. 1 cup shredded cheese. 1/4 cup salsa. 1/4 cup sour cream. 1/4 cup chopped cilantro optional.

Instructions: Preheat oven to 375F 190C. In a skillet, brown ground beef over medium heat. Add fajita seasoning mix, sliced onion, and bell pepper to the skillet. Cook until vegetables are softened. Slice slider buns in half and place the bottom halves in a baking dish. Spread beef mixture evenly over the bottom halves of the slider buns. Sprinkle shredded cheese over the beef mixture. Place the top halves of the slider buns over the cheese. Cover with foil and bake for 10-15 minutes, or until cheese is melted and sliders are heated through. Serve sliders with salsa, sour cream, and chopped cilantro on the side, if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Crinkhill National School

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This Spanish-inspired dish combines fresh mussels with the smoky flavor of chorizo and the richness of white wine sauce. It's a delicious and aromatic seafood dish that is perfect for a cozy dinner or entertaining guests.

Ingredients: 1 kg fresh mussels, cleaned and debearded. 100g Spanish chorizo, diced. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 cup white wine. 1/2 cup chicken or seafood broth. 2 tablespoons olive oil. 1 tablespoon fresh parsley, chopped. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 34 minutes of cooking after adding the diced chorizo until it starts to give off its oils and get a little crispy. Chop the onion and add it to the pot. Saut for about two minutes, until the onion is soft. Stir in the white wine and chicken or seafood broth, and then raise the heat to a low level. Put cleaned mussels in the pot and put a lid on top of it. If you want the mussels to open, cook for 5 to 7 minutes and shake the pot every now and then. Once all of the mussels have opened, take the pot off the heat and throw away any that haven't. To taste, add salt and pepper to the sauce. Then, put chopped parsley on top of the mussels. Serve the Spanish mussels hot with crusty bread so that you can dip it in the tasty sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

Reign On Standard

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Indulge in the rich, nutty flavor of chestnut honey with this creamy gelato. Perfect for a sweet treat on a warm day or as a delightful dessert after any meal.

Ingredients: 500ml milk. 250ml heavy cream. 150g chestnut honey. 4 egg yolks. 50g sugar.

Instructions: Place the chestnut honey, milk, and cream in a saucepan and heat them over medium-low heat until they begin to foam. Mix the egg yolks and sugar in a different bowl with a whisk until the mixture is light and fluffy. Slowly add the hot milk mixture to the egg yolks while whisking the eggs all the time to temper them. Put the mixture back in the saucepan. Cook it over low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Leave it alone until it's cool enough to touch. After the mixture has cooled, put it in an ice cream maker and churn it according to the machine's directions. The gelato should be put in a container and frozen for at least 4 hours before it is served.

Prep Time: 20 minutes

Cook Time: 15 minutes

Campus Comenius

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Cream cheese frosting on top of these tasty pumpkin bars makes them even better. Great for fall parties or just because you want a pumpkin treat!

Ingredients: 1 cup canned pumpkin puree. 1 cup sugar. 1/2 cup vegetable oil. 2 large eggs. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking dish. In a large bowl, mix together pumpkin puree, sugar, oil, and eggs until smooth. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until well combined. Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Spread frosting over cooled pumpkin bars. Cut into squares and serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

Rc Tank Electronics

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Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.

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A comforting and hearty chicken pot pie cooked conveniently in a crock pot, perfect for busy days or when you want a warm and satisfying meal with minimal effort.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup frozen mixed vegetables. 1 can 10.75 oz condensed cream of chicken soup. 1 cup chicken broth. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 package refrigerated biscuit dough.

Instructions: Put chicken dices, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper in a crock pot. Mix everything together well. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. About 30 minutes before serving, take off the lid and cover as much of the chicken mixture in the crock pot as you can with biscuit dough. Put the lid on top and cook on high for another 30 minutes, or until the biscuit dough is golden brown and cooked all the way through. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 6 minutes

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