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This is a delicious dairy-free coconut mango sorbet that will help you beat the summer heat. This tropical treat is refreshing and ideal for a Paleo diet.

Ingredients: 2 ripe mangoes, peeled and diced. 1 can 13.5 oz full-fat coconut milk. 1/4 cup honey or maple syrup. Juice of 1 lime. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Place the diced mangoes on a baking sheet and freeze for at least 2 hours or until solid. In a blender, combine the frozen mangoes, coconut milk, honey or maple syrup, lime juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender as needed. Transfer the sorbet mixture to an airtight container and freeze for an additional 2 hours to firm up. Serve the coconut mango sorbet in bowls or scoops, garnished with fresh mango slices or shredded coconut if desired. Enjoy your refreshing and Paleo-friendly summer dessert!

Prep Time: 15 minutes

Cook Time: 0 minutes

Kelli Teaching Connections

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This vegan French toast recipe offers a delicious alternative to the classic breakfast dish. Made with wholesome ingredients like almond milk, chickpea flour, and spices, it's perfect for vegans and non-vegans alike.

Ingredients: 4 slices of thick bread. 1 cup of unsweetened almond milk. 2 tablespoons of chickpea flour. 1 tablespoon of nutritional yeast. 1 teaspoon of vanilla extract. 1/2 teaspoon of ground cinnamon. 1/4 teaspoon of ground nutmeg. 1 tablespoon of maple syrup. Coconut oil for frying.

Instructions: In a shallow bowl, whisk together almond milk, chickpea flour, nutritional yeast, vanilla extract, cinnamon, nutmeg, and maple syrup until well combined. Heat coconut oil in a skillet over medium heat. Dip each slice of bread into the batter, ensuring both sides are well coated. Place the bread slices in the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Serve hot with your favorite toppings like fresh fruit, maple syrup, or vegan whipped cream.

Prep Time: 10 minutes

Cook Time: 10 minutes

mia era

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A delightful twist on the classic chicken pot pie, these individual chicken pot pie tarts are easy to make and bursting with comforting flavors.

Ingredients: 1 sheet puff pastry, thawed. 2 cups cooked chicken, shredded. 1 cup frozen mixed vegetables, thawed. 1/2 cup diced onion. 1/3 cup butter. 1/3 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1 3/4 cups chicken broth. 1/2 cup milk.

Instructions: Preheat oven to 375F 190C. Press puff pastry into tart molds, trimming excess if necessary. In a saucepan, saut onion in butter until translucent. Stir in flour, salt, pepper, and thyme until well combined. Gradually add chicken broth and milk, stirring constantly until thickened. Fold in chicken and mixed vegetables. Spoon chicken mixture into prepared tart shells. Bake for 25-30 minutes, or until pastry is golden brown and filling is bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Icookcastle

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Topping rich dark chocolate on banana almond butter ice cream bars makes them taste great and fill you up.

Ingredients: 3 ripe bananas. 1/2 cup almond butter. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup dark chocolate chips.

Instructions: Put the bananas, almond butter, maple syrup, vanilla extract, and salt in a blender. Mix until it's smooth. Put the mix into ice cream molds and freeze for 4 to 6 hours, or until it's solid. In 30-second increments, melt dark chocolate chips in a bowl that can go in the microwave. Stir the chocolate chips between each increment until they are smooth. In order to coat each bar, take it out of the mold and dip it into the melted chocolate. Once the chocolate is hard, put the bars back in the freezer for another hour or until they are completely frozen. Banana Almond Butter Klondike Bars that you made yourself are great right out of the freezer.

Prep Time: 15 minutes

Cook Time: 0 minutes

Garderie Tunneys Daycare

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Enjoy this tasty vegan and gluten-free monster pizza cookie, which is packed with vegan Reese's Pieces, chocolate chips, and nuts. Anytime is a good time for this tasty treat!

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 1/2 cup coconut sugar. 1/4 cup vegan butter, softened. 1/4 cup unsweetened applesauce. 1/4 cup creamy peanut butter. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chips. 1/2 cup vegan Reese's Pieces. 1/4 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C and grease a pizza pan. To make the vegan butter smooth, mix the peanut butter, coconut sugar, and vanilla extract in a bowl. Salt, baking soda, and gluten-free flour should all be added. Mix everything together well. You can add chopped nuts, vegan chocolate chips, or Reese's Pieces if you want. Spread the dough out evenly on the pizza pan that has been greased. This will make a big cookie shape. After the oven is hot, bake for 18 to 20 minutes, or until golden brown. Let the cookie cool a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 20 minutes

Willowtree Campsites

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Grandma's Honey Sticks Cookies are a delicious combination of honey, nuts, and dried fruit. These cookies evoke fond memories of homemade treats and cozy afternoons.

Ingredients: 1 cup butter, softened. 1 cup honey. 2 eggs. 1 tsp vanilla extract. 3 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1/2 cup chopped nuts walnuts or pecans. 1/2 cup raisins or dried cranberries.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened butter and honey until well combined. Add the eggs and vanilla extract to the mixture and beat until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped nuts and raisins or dried cranberries. Drop spoonfuls of dough onto a baking sheet, leaving space between each for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Ames Museum

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Adding Maker's Mark 46 bourbon to homemade eggnog makes the traditional holiday drink taste even better. It's creamy, rich, and spiked with the unique flavor of Maker's Mark 46. It's great for parties or nights by the fire.

Ingredients: 4 eggs. 1/2 cup granulated sugar. 2 cups whole milk. 1 cup heavy cream. 1/2 teaspoon vanilla extract. 1/2 teaspoon ground nutmeg. 1/4 cup Maker's Mark 46 bourbon.

Instructions: Separate egg yolks from whites. In a bowl, whisk egg yolks with sugar until creamy. In a saucepan, heat milk, cream, vanilla extract, and nutmeg until warm. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Return mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened. Do not let it boil. Remove from heat and let cool. Once cooled, stir in Maker's Mark 46 bourbon. Refrigerate until chilled. Serve chilled, garnished with a sprinkle of nutmeg.

Prep Time: 15 minutes

Cook Time: 10 minutes

Kerr Shop

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This recipe combines the sweet and savory flavors of butternut squash, Italian sausage, and creamy ricotta cheese stuffed into jumbo pasta shells. It's a comforting and satisfying dish perfect for a cozy dinner.

Ingredients: 1 butternut squash, peeled and diced. 1 pound sweet Italian sausage, casings removed. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh sage leaves. 1/4 teaspoon nutmeg. Salt and pepper to taste. 24 jumbo pasta shells, cooked according to package instructions. 2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat the oven to 375F 190C. In a large skillet, cook the sausage over medium heat until browned, breaking it into crumbles. Remove from skillet and set aside. In the same skillet, add the diced butternut squash and cook until tender, about 8-10 minutes. In a mixing bowl, combine the cooked sausage, ricotta cheese, Parmesan cheese, sage, nutmeg, salt, and pepper. Stuff each cooked pasta shell with the sausage and ricotta mixture, then place them in a baking dish. Pour marinara sauce over the stuffed shells, then sprinkle with shredded mozzarella cheese. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 35 minutes

Science fair Project

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Enjoy the best treat ever with these rich salted caramel stuffed Krispy Kreme brownies. Each bite has a hint of sea salt, a rich chocolate brownie, gooey caramel, crispy rice, and enough chocolate to make you melt.

Ingredients: 1 box brownie mix. 1/2 cup salted caramel sauce. 3 cups crispy rice cereal. 1/4 cup unsalted butter. 1/2 cup mini marshmallows. 1/2 cup semi-sweet chocolate chips. Sea salt flakes for garnish.

Instructions: Preheat oven to 350F 175C. Grease a baking dish. Prepare the brownie mix according to package instructions. Pour half of the brownie batter into the prepared dish. Spread salted caramel sauce evenly over the brownie batter. In a microwave-safe bowl, melt butter and mini marshmallows together in 30-second intervals until smooth. Fold crispy rice cereal into the marshmallow mixture until well coated. Spread the crispy rice mixture over the caramel layer. Pour the remaining brownie batter over the crispy rice layer, spreading it evenly. Sprinkle chocolate chips over the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and sprinkle with sea salt flakes while still warm. Allow to cool before slicing into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

charlotte rowenna

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You can always have barbecue sauce with a coffee flavor on hand when you need a tasty condiment for dinner because it is simple to make and keeps for up to three months in the refrigerator.

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Roasted, seasoned asparagus, kale, and fresh flavors make up this vegetarian salad meal that is not only quick and easy to make, but flavorful and delicious.

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With this quick lunch suggestion of Mexican tostada-style pizzas topped with ground beef, Cheddar, and tomato sauce, you can ease the transition back to school.

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Leafy collard greens, served warm with a tangy honey, ginger and balsamic vinegar dressing, make a delicious and nutritious vegetarian side dish or salad.

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They are so delicious - you wouldnt believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.

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This is the best walnut pumpkin roll recipe Ive ever made. Everyone who tastes it asks for the recipe. Dust with confectioners sugar for a nice presentation.

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Pasta is tossed in a sesame dressing with cilantro, peanuts, and green onions for an Asian-inspired pasta salad perfect for any occasion.

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Delightful mini Funfetti sugar cookie cups with a luscious cake batter flavored frosting. These bite-sized treats are perfect for parties and celebrations.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. teaspoon baking powder. teaspoon salt. cup rainbow sprinkles. cup unsalted butter, softened for frosting. 2 cups powdered sugar. 1 teaspoon vanilla extract for frosting. 3 tablespoons milk for frosting. cup rainbow sprinkles for frosting.

Instructions: Preheat the oven to 350F 175C and grease a mini muffin tin. In a large bowl, cream together 1 cup of softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in cup of rainbow sprinkles. Scoop spoonfuls of cookie dough into each mini muffin cup. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and immediately make indentations in the center of each cookie cup using the back of a teaspoon. Allow the cookie cups to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. For the frosting, beat cup of softened butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, and beat until light and fluffy. Fold in cup of rainbow sprinkles. Once the cookie cups are completely cooled, pipe or spoon the cake batter frosting into the indentations. Top with additional rainbow sprinkles for decoration. Serve and enjoy!

Prep Time: 25 minutes

Cook Time: 10 minutes

Pb Ithaca