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This Raspberry Mint Lime White Chocolate Tart combines the freshness of raspberries and mint with the zesty tang of lime, all encased in a luscious white chocolate filling with a hint of vanilla. It's a delightful treat for any occasion, perfect for impressing guests or indulging in a sweet moment for yourself.

Ingredients: 200g fresh raspberries. A handful of fresh mint leaves. Zest of 1 lime. 100g white chocolate, chopped. 1 sheet of ready-rolled shortcrust pastry. 200ml double cream. 1 teaspoon vanilla extract. 2 eggs. 2 tablespoons granulated sugar.

Instructions: Warm the oven up to 350F 182C. Line a tart pan with the shortcrust pastry. Cut off any extra, and use a fork to make holes in the bottom. Put it in the fridge for 15 minutes. Put parchment paper around the edges of the dough and fill it with baking beans. First, blind bake for 15 minutes. Then, take out the parchment paper and beans and bake for another 5 minutes, until golden. Wait for it to cool down. On the other hand, heat the cream in a saucepan over medium-low heat until it just starts to bubble. Take it off the heat and stir in the chopped white chocolate until it's smooth. Let it cool down a bit. Mix the eggs, sugar, and vanilla extract in a different bowl with a whisk until the mixture is pale and creamy. Slowly add the white chocolate mixture to the egg mixture while whisking all the time. Place raspberries, mint leaves that have been torn, and lime zest on top of the cooled pastry case. The white chocolate mix should be poured over the raspberries, mint, and lime zest. Put it in the oven for 25 to 30 minutes, or until the filling is almost set but still has a little give in the middle. Let it cool all the way down before serving.

Prep Time: 30 minutes

Cook Time: 45 minutes

David Dyason

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A fragrant and flavorful Thai green curry loaded with vibrant vegetables, simmered in a creamy coconut sauce. This recipe is gluten-free, dairy-free, and low FODMAP, making it suitable for those with dietary restrictions.

Ingredients: 1 tbsp olive oil. 1 cup green beans, trimmed and halved. 1 cup sliced carrots. 1 cup sliced bell peppers. 1 cup sliced zucchini. 2 tbsp green curry paste check for gluten-free. 1 can 13.5 oz coconut milk. 1 cup low FODMAP vegetable broth. 2 tsp gluten-free soy sauce or tamari. 1 tbsp maple syrup. 1 cup fresh basil leaves. Salt and pepper to taste.

Instructions: Warm up a big pan with olive oil over medium-low heat. Carrots, bell peppers, zucchini, and green beans should all be added. For 5 to 7 minutes, or until just barely tender. Add green curry paste and stir. Cook for one minute, until the smell is nice. Add the soy sauce, maple syrup, coconut milk, and vegetable broth. Mix things together well. Set the curry on low heat and let it cook for 10 to 15 minutes, or until the vegetables are soft and the sauce has thickened. Add the fresh basil leaves and season with salt and pepper to taste. Serve hot on top of rice or noodles that have been cooked. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Book of Kindness

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These Vegan Apricot Jam Bars are a tasty treat. They have a buttery oat and flour base that is sweetened with maple syrup and filled with sour apricot jam. Great as a snack or dessert!

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 teaspoon salt. 3/4 cup apricot jam.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine rolled oats, all-purpose flour, melted coconut oil, maple syrup, and salt. Mix well until a crumbly dough forms. Press two-thirds of the dough mixture into the bottom of a greased 8x8 inch baking pan, creating an even layer. Spread apricot jam evenly over the dough layer in the baking pan. Crumble the remaining one-third of the dough mixture evenly over the apricot jam layer. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown. Allow to cool completely before cutting into bars. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Crochet Knit

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This crockpot cheeseburger recipe is perfect for busy days when you want a satisfying meal without a lot of hassle. The slow cooker does all the work, creating tender and flavorful cheeseburgers that the whole family will love.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 cup ketchup. 1/4 cup mustard. 1/4 cup brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 8 slices cheddar cheese. 8 hamburger buns.

Instructions: In a skillet, brown the ground beef with diced onions until cooked through. Drain any excess fat. Transfer the cooked beef and onions to the crockpot. Add ketchup, mustard, brown sugar, Worcestershire sauce, garlic powder, salt, and black pepper to the crockpot. Stir to combine. Cover and cook on low for 4-6 hours or high for 2-3 hours. During the last 30 minutes of cooking, place a slice of cheddar cheese on each portion of the beef mixture in the crockpot. Once the cheese is melted, serve the cheesy beef mixture on hamburger buns. Enjoy your delicious crockpot cheeseburgers!

Prep Time: 15 minutes

Cook Time: 240 minutes

Iron Crest Equestrian

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These Pesto Chicken Burgers are a delicious twist on the classic chicken sandwich. Grilled chicken breasts are smothered in pesto sauce and topped with mozzarella cheese, tomato, and fresh spinach for a burst of flavor in every bite.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup pesto sauce. 4 hamburger buns. 4 slices of mozzarella cheese. 1 tomato, sliced. 1 cup fresh spinach leaves. Salt and pepper to taste. Olive oil for grilling.

Instructions: Preheat your grill or stovetop grill pan over medium-high heat. Season the chicken breasts with salt and pepper to taste. Brush both sides of the chicken breasts with olive oil. Place the chicken breasts on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165F 74C and the chicken is cooked through. During the last minute of grilling, add a slice of mozzarella cheese on top of each chicken breast and allow it to melt. While the chicken is cooking, lightly toast the hamburger buns on the grill until they are slightly crispy. To assemble the burgers, spread pesto sauce on the bottom half of each bun. Place a grilled chicken breast on top of the pesto sauce. Add a slice of tomato and a handful of fresh spinach leaves on top of the chicken. Place the top half of the bun on the assembled ingredients to complete the burger. Serve the Pesto Chicken Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Hit Radio Plus

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This is a classy take on the classic martini. The coffee and vodka flavors make it perfect for indulging late at night.

Ingredients: 2 oz vodka. 1 oz coffee liqueur. 1/2 oz simple syrup. Fresh espresso shot. Ice cubes.

Instructions: Put ice cubes in a shaker. Mix together the espresso shot, vodka, coffee liqueur, simple syrup, and ice. Make sure to shake it well until it's cold. Pour into a martini glass that has been chilled. If you want, you can add coffee beans as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

Pond Hill Kennels Canada

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This simple buttermilk custard pie is an American classic.

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Crushed pineapple and pecans are combined with sweetened condensed milk and lemon juice.

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Butternut, acorn and spaghetti squashes roasted and pureed with vegetable broth and flavored with onion, garlic, ginger, curry, apples and sherry. A nice hearty soup.

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To make these sour gelatin shooters, vodka flavored with lemon is combined with a sweet, fresh lemon syrup.

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These simple baked chicken breast sliders feature pull-apart bread rolls and meat, and they're oozing with melted cheese, red onions, parsley, and barbecue sauce.

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A savory stuffing made with corn bread and spicy pork sausage has a lot of possible make-ahead steps, so you can get it ready in plenty of time for the Big Day.

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A traditional potato salad from South America, also referred to as "Ensalada Rusa," is made with diced green olives, mixed vegetables, and a touch of lemon and ground mustard.

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This is a quick and easy cake made with yellow box mix and lots of Cheerwine flavor.

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Baby bella mushrooms are sauteed in a white wine blend and tossed with bow tie pasta in this easy recipe.

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These chewy, bite-sized, no-bake frying pan cookies are made from a family recipe with dates, pecans, and coconut.