eyeburst

[eyeburst]

When you have a late-night craving for something savory and filling, Mike's Late Night Nachos are the ideal snack. These loaded nachos are a hit at your next late-night get-together or movie night because they're simple to prepare and take little time.

Ingredients: 1 bag of tortilla chips. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/2 cup diced red onions. 1/4 cup sliced jalapeos. 1/4 cup sliced black olives. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup salsa. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: Set the oven temperature to 175C 350F. On a sizable baking sheet, evenly distribute the tortilla chips. Evenly scatter the cheddar cheese shreds on top of the chips. After putting the baking sheet in the oven, bake it for five to seven minutes, or until the cheese is bubbling and melted. After taking the nachos out of the oven, carefully place them on a platter for serving. Add sliced jalapeos, sliced black olives, diced tomatoes, diced red onions, and chopped fresh cilantro to the nachos' tops. Accompany the nachos with guacamole, salsa, sour cream, and lime wedges for squeezing. Savor your tasty nachos for a late-night snack!

Jude

[eyeburst]

These Blue Cheese Meatloaf Cupcakes with Mashed Potato Frosting are a playful twist on classic meatloaf. The savory meatloaf cupcakes are studded with tangy blue cheese, and topped with creamy mashed potatoes and a sprinkle of Parmesan cheese. They're perfect for a fun dinner or a party appetizer!

Ingredients: 1 lb ground beef. 1 cup bread crumbs. 1/2 cup chopped onion. 1/2 cup chopped celery. 1/2 cup crumbled blue cheese. 1/4 cup ketchup. 1 egg, beaten. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups mashed potatoes. 1/4 cup grated Parmesan cheese.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together ground beef, bread crumbs, onion, celery, blue cheese, ketchup, egg, salt, and pepper until well combined. Divide the mixture into 12 portions and press each portion into the cups of a muffin tin. Bake for 25-30 minutes or until meatloaf cupcakes are cooked through and browned on top. While the meatloaf cupcakes are baking, prepare mashed potatoes according to your favorite recipe. Once the meatloaf cupcakes are done, remove from the oven and let them cool slightly. Transfer mashed potatoes to a piping bag fitted with a large star tip. Pipe mashed potatoes onto the cooled meatloaf cupcakes to resemble frosting. Sprinkle grated Parmesan cheese on top of the mashed potato frosting. Serve and enjoy!

Maria

[eyeburst]

Indulge in the perfect combination of fudgy brownies and rich butterscotch blondies, layered together with a sweet brown sugar icing. These decadent treats are sure to satisfy any sweet tooth!

Ingredients: 1 box brownie mix. 1/2 cup 1 stick unsalted butter, melted. 1/4 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup butterscotch chips. 1/2 cup chopped nuts optional. 1/2 cup powdered sugar. 2 tablespoons milk.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large bowl, combine the brownie mix, melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix until well combined. In another bowl, mix the flour, baking powder, and salt. Gradually add this mixture to the brownie batter, stirring until smooth. Fold in the butterscotch chips and nuts, if using. Spread half of the brownie batter evenly into the prepared pan. In a separate bowl, prepare the blondie layer by mixing together the remaining melted butter, brown sugar, egg, and vanilla extract until smooth. Gradually mix in the flour until combined. Spread the blondie batter evenly over the brownie layer in the pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan on a wire rack. In a small bowl, whisk together the powdered sugar and milk to make the icing. Once the brownies are cooled, drizzle the icing over the top. Cut into squares and serve. Enjoy!

Lucas Middleton

[eyeburst]

Indulge in these soft and chewy oatmeal whoopie pies filled with a luscious cream cheese frosting. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup plain yogurt. Cream cheese frosting:. 4 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Pulse rolled oats in a food processor until they are very small. Grind the oats and mix them with the flour, baking powder, baking soda, cinnamon, and salt in a bowl. Mix the brown sugar, granulated sugar, and butter together in a different bowl until the mixture is light and fluffy. The egg and vanilla extract should be added and mixed in well. Slowly add the dry ingredients to the wet ones, mixing in the yogurt every so often until everything is well mixed together. Place tablespoonfuls of dough on baking sheets that have been prepared, leaving about 2 inches between each one. Put the cookies in the oven for 10 to 12 minutes, or until they are set and the edges are just barely golden. Let cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. Cream cheese and butter should be mixed together until they are smooth. When you add the powdered sugar and vanilla extract, beat it in until it's smooth and creamy. Spread frosting on the flat side of half of the cookies that have been cooled, then put the other half of the cookies on top to make sandwiches. Serve and have fun!

Kelly Olson

[eyeburst]

Indulge in this irresistibly cheesy crock pot mac and cheese, a favorite among cheese lovers. With a blend of sharp cheddar, mozzarella, and Parmesan cheese, this dish is rich, creamy, and oh-so-delicious!

Ingredients: 16 oz elbow macaroni. 4 cups shredded sharp cheddar cheese. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 4 cups milk. 1/4 cup butter, melted. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper.

Instructions: Cook the elbow macaroni according to package instructions until al dente, then drain. In a bowl, mix together melted butter and flour until well combined to form a roux. In the slow cooker, combine cooked macaroni, cheddar cheese, mozzarella cheese, Parmesan cheese, milk, salt, pepper, and roux. Stir everything together until the cheese is evenly distributed. Cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the mixture is creamy. Serve hot and enjoy!

Devin

[eyeburst]

The mix of spices and sour marinade in these masala marinated portobello mushrooms makes them very tasty. It's great for a vegan barbecue or as a main dish with meat and your favorite sides.

Ingredients: 4 large portobello mushrooms. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Clean the portobello mushrooms and remove the stems. In a small bowl, mix together soy sauce, olive oil, lemon juice, minced garlic, ground cumin, paprika, ground coriander, turmeric powder, cayenne pepper if using, salt, and pepper. Place the portobello mushrooms in a shallow dish and pour the marinade over them, making sure to coat both sides evenly. Let them marinate for at least 30 minutes, flipping halfway through. Preheat the grill or grill pan over medium heat. Once the mushrooms are done marinating, place them on the grill and cook for about 5-7 minutes on each side, or until they are tender and slightly charred. Remove the mushrooms from the grill and let them cool slightly before serving. Garnish with fresh cilantro leaves before serving. Enjoy your flavorful masala marinated portobello mushrooms!

Kenneth

[eyeburst]

Indulge in the decadent richness of these fudgy sea salt brownies, where the perfect balance of sweet and salty creates a sensational treat for any occasion.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 3/4 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon sea salt flakes, plus extra for topping.

Instructions: Warm the oven up to 175F 350C. Grease an 8x8-inch baking pan and line it with parchment paper, making sure to leave some extra on the sides to make it easy to take off. To melt the chocolate chips and butter together in a bowl that can go in the microwave, add them one at a time and stir them around every 30 seconds. Add the sugar and mix it in well. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. Mix the flour, cocoa powder, and sea salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Do not mix too much. As soon as the pan is ready, pour the batter into it and use a spatula to smooth the top. Add more sea salt flakes to the batter and spread them out evenly. After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle is just a little firm. Let the brownies cool all the way down on a wire rack in the pan. Once the brownies are cool, use the extra parchment paper to lift them out of the pan. Serve it cut up into squares.

Cooking by Charles

[eyeburst]

This recipe for hearty and flavorful 4-bean baked beans bakes a variety of beans in a sweet-tangy sauce until they are perfectly cooked. It's a tasty side dish to have at parties and cookouts.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz navy beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 cup tomato sauce. 1/2 cup ketchup. 1/4 cup molasses. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and black pepper to taste. Optional toppings: sliced green onions, cooked and crumbled bacon.

Instructions: Set the oven temperature to 175C 350F. Black beans, kidney beans, navy beans, pinto beans, diced onion, and diced bell pepper should all be combined in a big mixing bowl. Mix the tomato sauce, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper in a different bowl. After adding the sauce to the bean mixture, stir everything together thoroughly. Spread the bean mixture evenly in a baking dish after transferring it there. Bake the beans for 40 to 45 minutes, or until they are bubbly and hot, in a preheated oven. Before serving, sprinkle cooked, crumbled bacon and sliced green onions over the baked beans, if desired. Enjoy while hot!

Beau Stevens

[eyeburst]

With these Stuffed Cheddar Bacon Cheeseburgers, you can have the best cheeseburger ever. They are full of tasty bacon and smooth cheddar cheese, which makes every bite a treat. Great for your next barbecue or cookout on the weekend.

Ingredients: 1 pound ground beef. 4 slices cheddar cheese. 4 strips bacon, cooked and crumbled. 4 hamburger buns. Salt and pepper to taste. 4 tablespoons cream cheese. 4 tablespoons chopped green onions. Lettuce, tomato, and condiments for topping.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Take 8 equal pieces of ground beef and shape them into thin patties. On each of the four patties, put a slice of cheddar cheese and some crumbled bacon. Place one of the last four patties on top of each, then seal the edges to make stuffed burgers. Add salt and pepper to both sides of the stuffed burgers. The burgers should be cooked for four to five minutes on each side, or until they're done the way you like them. Toast the buns on the grill until they are lightly browned while the burgers are cooking. The cream cheese and chopped green onions should be mixed well in a small bowl. Put a big scoop of the cream cheese mixture on the bottom half of each bun after the burgers are done cooking. Then, put a stuffed burger on top of the cream cheese mix. Put lettuce, tomato slices, and your favorite sauces on top. For the top, put the other half of the bun. Enjoy your tasty Stuffed Cheddar Bacon Cheeseburgers while they're still hot!

Corey Barnett