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Family-friendly dessert made with lots of bananas, homemade pudding, and a pre-baked pie crust is this delicious banana cream pie.

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We all loved the ones my mom used to make. When you bite into them, they tend to break because they are so crisp. Since they do have a propensity to burn quickly, watch them carefully while baking.

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This salad starts with red potatoes, which is a great sign, and is then dressed beautifully with lemon juice. From the same old, same old potato salad, this is a welcome flavor change.

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Because they are made with whole wheat flour and are sweetened with ripe fruit, these moist and delicious whole wheat oatmeal muffins with bananas are a healthier treat.

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The delightful combination of lemon and blueberries really jazz up this quick loaf cake.

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For busy weeknights, this easy and quick recipe for creamy chicken and tomatillo verde pasta made with gemelli pasta is a great choice.

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These gluten-free, grain-free, and sugar-free hot cross bun muffins are a delightful treat for those with dietary restrictions. They are spiced to perfection and can be enjoyed as a guilt-free indulgence.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred sugar substitute. 1 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground allspice. 1/4 cup unsweetened almond milk. 2 large eggs. 2 tbsp melted coconut oil. 1 tsp vanilla extract. 1/4 cup raisins or currants optional. Zest of 1 orange optional. Cross topping: 2 tbsp coconut flour mixed with water to form a paste.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and spices. In another bowl, whisk together the almond milk, eggs, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. If desired, fold in the raisins or currants and orange zest. Divide the batter evenly into the muffin cups. Mix the coconut flour and enough water to form a thick paste, then use a piping bag or plastic bag with a small hole to pipe a cross on top of each muffin. Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your gluten-free hot cross bun muffins as a delicious and healthier alternative to traditional hot cross buns!

Prep Time: 15 minutes

Cook Time: 25 minutes

Lecco Benessere

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A flavorful twist on traditional hummus, this Roasted Red Pepper Hummus is creamy, tangy, and has a hint of smokiness. Perfect for dipping or spreading on your favorite snacks!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/3 cup tahini. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup roasted red peppers, chopped. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water adjust for desired consistency.

Instructions: In a food processor, combine chickpeas, tahini, lemon juice, olive oil, and minced garlic. Blend until smooth, scraping down the sides as needed. Add chopped roasted red peppers, ground cumin, salt, and pepper to the mixture. Blend again until well combined and smooth. If the hummus is too thick, add water gradually until reaching the desired consistency. Taste and adjust seasonings as needed. Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with additional chopped roasted red peppers, if desired. Serve with pita bread, crackers, or fresh vegetables. Enjoy your delicious Roasted Red Pepper Hummus!

Prep Time: 10 minutes

Cook Time: 0 minutes

Os Arhitektura

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Indulge in the rich, chocolatey goodness of these glazed chocolate cake donuts from Sprinkle Some Sugar. These donuts are perfect for satisfying your sweet tooth and are a delightful treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup buttermilk. 1/4 cup sour cream. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 cup semi-sweet chocolate chips. Oil for frying vegetable or canola. For the Glaze:. 1 cup powdered sugar. 2 tablespoons unsweetened cocoa powder. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract. Sprinkles for decoration.

Instructions: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, sour cream, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips. Heat oil in a deep frying pan or a deep fryer to 350F 175C. Spoon the donut batter into a piping bag or a zip-top bag with a corner snipped off. Carefully pipe the batter into the hot oil, forming rings about 3 inches in diameter. Fry each donut for 2-3 minutes per side until they are golden brown and cooked through. Remove the donuts using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. In a separate bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until you have a smooth glaze. Dip each donut into the glaze, letting any excess drip off, then place them on a wire rack to allow the glaze to set slightly. While the glaze is still wet, decorate the donuts with sprinkles. Allow the glaze to fully set before serving your delicious glazed chocolate cake donuts!

Prep Time: 20 minutes

Cook Time: 15 minutes

dr. martin luther king jr. birthday committee of indian river county

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These vegan zucchini cakes are a delicious and wholesome way to enjoy this versatile vegetable. Packed with flavor from herbs, spices, and nutritional yeast, they make a satisfying appetizer or light meal.

Ingredients: 2 medium zucchinis, grated. 1 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil, for frying.

Instructions: Grate the zucchini and mix it with the breadcrumbs, onion, garlic, parsley, nutritional yeast, lemon juice, oregano, salt, and black pepper in a large bowl. Mix everything together well until it's all mixed together. Make small patties out of the mixture that are about 2 to 3 inches across. Set a pan on medium heat and add the olive oil. Put the zucchini patties in the pan and cook them for four to five minutes on each side, or until they are golden brown and crispy. After the zucchini cakes are done cooking, put them on a plate lined with paper towels to soak up any extra oil. If you want, you can serve it hot with vegan sour cream or your favorite dipping sauce on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

Repair Cafe Grand Opening

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This Grilled Baby Banana Split Ice Cream recipe offers a delightful twist on the classic banana split. Grilling the bananas adds a caramelized flavor that perfectly complements the creamy vanilla ice cream and decadent toppings. It's a simple yet indulgent dessert that's sure to impress!

Ingredients: 4 baby bananas, halved lengthwise. 2 tablespoons unsalted butter, melted. 4 scoops vanilla ice cream. 1/4 cup chocolate sauce. 1/4 cup chopped nuts pecans, almonds, or peanuts. Whipped cream, for garnish. Maraschino cherries, for garnish.

Instructions: Preheat grill or grill pan to medium-high heat. Brush cut sides of bananas with melted butter. Grill bananas, cut side down, until caramelized and slightly softened, about 2-3 minutes. Remove bananas from grill and place 2 halves on each serving plate. Top each banana with a scoop of vanilla ice cream. Drizzle chocolate sauce over ice cream. Sprinkle chopped nuts over the top. Garnish with whipped cream and maraschino cherries. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Rosario's Pueblo

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This Beef and Bean Sloppy Joes Burger combines the classic sloppy joes flavors with a burger twist. It's hearty, savory, and perfect for a quick and delicious meal.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 can 15 oz kidney beans, drained and rinsed. 1 cup tomato sauce. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 hamburger buns. Sliced cheese of your choice optional.

Instructions: In a big pan, cook the ground beef over medium-low heat until it turns brown. Get rid of extra fat. Chop up some onion and bell pepper and add them to the pan. For about 5 minutes, cook them until they get soft. Beans, tomato sauce, brown sugar, Worcestershire sauce, chili powder, and garlic powder should all be mixed in. Allow the mixture to simmer for 10 to 15 minutes, stirring it every now and then, until it gets thicker and the flavors blend. Add pepper and salt to taste. Toast the hamburger buns and cut them in half. You can melt a piece of cheese on top of each bun half if you want to. Put some of the beef and bean mix on the bottom half of each bun. Put the other half of the bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Heel To Heal Superhero 5k

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Enjoy this five-layer brownie made in a slow cooker for a rich and satisfying dessert. It's great for parties or just taking time to enjoy a sweet treat by yourself.

Ingredients: 1 box of brownie mix. 1/2 cup melted butter. 2 eggs. 1/4 cup water. 1 cup chocolate chips. 1 cup chopped nuts. 1 cup caramel sauce. Vanilla ice cream optional, for serving.

Instructions: In a bowl, mix together the brownie mix, melted butter, eggs, and water until well combined. Spread the brownie batter evenly into the bottom of the slow cooker. Sprinkle chocolate chips and chopped nuts over the brownie batter. Drizzle caramel sauce over the chocolate chips and nuts. Cover and cook on low for 3-4 hours or until the edges are set and the center is slightly gooey. Serve warm with vanilla ice cream if desired.

Prep Time: 10 minutes

Cook Time: 180 minutes

Forest Soft Serve

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Martha Stewart's recipe ensures a flavorful and perfectly grilled rib-eye steak with a mouthwatering spice rub.

Ingredients: 4 rib-eye steaks, 1.5 inches thick. 2 tablespoons olive oil. 2 teaspoons kosher salt. 1 teaspoon freshly ground black pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika.

Instructions: Get the grill ready for high heat. After taking the steaks out of the fridge, let them sit out for 30 minutes to warm up. Use olive oil to cover both sides of each steak. Put salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl and mix them together. Use a lot of the spice mixture on both sides of the steaks. Sear the steaks for three to four minutes on each side on a hot grill until they are just medium-rare. Add 1-2 minutes per side for medium-rare, and so on, to get the level of doneness you want. Take the steaks off the grill and let them rest for five minutes before you serve them. Cut it across the grain and serve it hot.

Prep Time: 40 minutes

Cook Time: 8 minutes

Garderie Tunneys Daycare

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This hash brown casserole recipe, which doesn't use canned soup, is the best comfort food ever. It's tasty, creamy, and cheesy, so it's great for breakfast, brunch, or as a side dish with any meal. Plus, you can make it ahead of time and freeze it, which makes meal prep easy.

Ingredients: 32 oz frozen shredded hash browns. 1 cup sour cream. 1/2 cup unsalted butter, melted. 2 cups shredded cheddar cheese. 1/4 cup chopped green onions. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup grated Parmesan cheese.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. To make the hash browns, add sour cream, melted butter, cheddar cheese, green onions, garlic powder, onion powder, salt, and black pepper. Mix the ingredients together well in a large bowl. Spread the mix out evenly in the baking dish that has been prepared. Use grated Parmesan cheese to cover the top. Place in a hot oven and cover with aluminum foil. Bake for 45 minutes. Take off the foil and bake for another 15 minutes, or until the top is crispy and golden brown. Let it cool down for a while before you serve it.

Prep Time: 15 minutes

Cook Time: 60 minutes

Josephs Quartz

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With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!

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Pappardelle noodles are mixed with crispy bacon, scrambled eggs, and grated Parmesan cheese to make a tasty and comforting pasta dish.

Ingredients: 8 oz pappardelle pasta. 6 slices bacon, chopped. 4 large eggs. 1 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and black pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon from skillet and set aside, leaving the bacon drippings in the skillet. In the same skillet with bacon drippings, add olive oil and minced garlic. Cook until garlic is fragrant, about 1 minute. Add the cooked pappardelle pasta to the skillet with garlic and oil. Toss to coat the pasta evenly. In a separate bowl, beat the eggs with grated Parmesan cheese. Pour the egg mixture over the pasta in the skillet. Cook, stirring constantly, until the eggs are cooked and the cheese is melted, about 3-4 minutes. Season with salt and pepper to taste. Stir in the cooked bacon pieces, reserving some for garnish. Garnish the bacon egg cheese pappardelle with chopped fresh parsley and additional bacon. Serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Campus Comenius