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These Halloween cupcakes are a perfect treat for your spooky celebrations! They are easy to make and will delight both kids and adults with their festive colors and decorations.

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/2 cup of vegetable oil. 3 eggs. 1 cup of orange frosting. 1 cup of black frosting. 1/2 cup of purple frosting. 12 Halloween-themed cupcake toppers. Orange and black sprinkles.

Instructions: Warm up your oven to 350F 175C and put 12 cupcake liners in a muffin tin. Put the chocolate cake mix, water, vegetable oil, and eggs in a large bowl. Mix everything together well. In a muffin tin that has been lined, pour the cupcake batter into each cup until they are about two thirds full. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Spread orange frosting on half of the cupcakes and black frosting on the other half once they are cool. With the purple frosting, you can make scary patterns or designs on the cupcakes. Of course, you can add orange and black sprinkles to make it look even more like Halloween. Finally, add a Halloween-themed cupcake topper to the top of each cupcake to finish off the scary look. Now it's time to eat your Halloween cupcakes!

Bradley Russo

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This Watermelon Salad is a great summer treat because it has both sweet and savory flavors from the feta cheese. Adding fresh mint and a balsamic vinaigrette dressing gives it a bold taste that is both satisfying and refreshing. On hot summer days, it's a great side dish or a light, healthy snack.

Ingredients: 4 cups of cubed watermelon. 1 cup of crumbled feta cheese. 1/2 cup of fresh mint leaves. 1/4 cup of red onion, thinly sliced. 1/4 cup of balsamic vinegar. 2 tablespoons of extra virgin olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the cubed watermelon and crumbled feta cheese. Add the fresh mint leaves and thinly sliced red onion to the bowl. In a small mixing bowl, whisk together the balsamic vinegar and extra virgin olive oil to create the dressing. Drizzle the dressing over the salad and gently toss to coat all the ingredients. Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy the refreshing flavors of summer!

Nathalie A

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Layers of rich chocolate brownies and smooth cheesecake filling make this treat very tasty. These Cheesecake Brownies are a great treat for any event, whether you're having a party or just want something sweet.

Ingredients: 1/2 cup 115g unsalted butter. 8 ounces 225g semisweet chocolate, coarsely chopped. 3/4 cup 150g granulated sugar. 1/4 cup 50g packed light brown sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/2 cup 65g all-purpose flour. 1/4 teaspoon salt. 8 ounces 225g cream cheese, softened. 1/4 cup 50g granulated sugar. 1 large egg yolk.

Instructions: Preheat oven to 350F 177C. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out. In a microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 20-second increments, stirring after each, until melted and smooth. Let cool slightly. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Whisk in the melted chocolate mixture until combined. Add the flour and salt, folding until just combined. In a separate bowl, beat together the softened cream cheese, granulated sugar, and egg yolk until smooth and creamy. Spread 3/4 of the brownie batter into the prepared pan. Dollop spoonfuls of the cream cheese mixture on top. Spoon the remaining brownie batter on top of the cream cheese mixture. Using a knife, gently swirl the batters together to create a marbled effect. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve.

Stanley Sawyer

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These creamy spinach-stuffed mushrooms are a delicious vegan appetizer or side dish. They are filled with a flavorful mixture of spinach, vegan cream cheese, and garlic, then baked until golden and tender.

Ingredients: 8 large portobello mushrooms. 2 cups fresh spinach, chopped. 1 cup vegan cream cheese. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Warm the oven up to 190C 375F. When you're ready to stuff the mushrooms, take off the stems and carefully scrape out the gills. Put olive oil in a pan and heat it over medium-low heat. Once the garlic smells good, add the chopped spinach and cook until it wilts. Take it off the heat. Sauted spinach, vegan cream cheese, nutritional yeast, salt, and pepper should all be mixed together in a bowl. Mix well. Fill up each mushroom cap with the spinach mix. On a baking sheet that has been lined with parchment paper, put the stuffed mushrooms. Place in an oven that has already been heated and bake for 20 to 25 minutes, or until the filling is golden brown on top and the mushrooms are soft. If you want, you can add fresh parsley as a garnish before serving.

Alice

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This Raw Broccoli and Pomegranate Tabouli Salad with Harissa Chicken is a vibrant and flavorful dish that combines the freshness of raw broccoli and pomegranate with the bold flavors of harissa-marinated grilled chicken. It's a perfect balance of textures and tastes, making it a great addition to your meal repertoire.

Ingredients: 2 cups raw broccoli florets, finely chopped. 1 cup pomegranate seeds. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup red onion, finely diced. 1/4 cup cucumber, finely diced. 1/4 cup cherry tomatoes, quartered. 1/4 cup cooked quinoa. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted. 1 pound boneless, skinless chicken breasts. 2 tablespoons harissa paste. 2 tablespoons olive oil. 1 lemon, juiced. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped raw broccoli, pomegranate seeds, fresh parsley, fresh mint, red onion, cucumber, cherry tomatoes, cooked quinoa, crumbled feta cheese, and toasted sliced almonds. In a separate bowl, whisk together the harissa paste, olive oil, lemon juice, salt, and pepper to create a marinade for the chicken. Place the chicken breasts in a resealable plastic bag and pour the harissa marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 30 minutes. Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side or until cooked through and nicely charred on the outside. The internal temperature should reach 165F 74C. Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips. Serve the Raw Broccoli and Pomegranate Tabouli on plates, top with the sliced harissa chicken, and drizzle any remaining harissa marinade over the top. Enjoy your delicious and healthy salad with a spicy twist!

Charles Cooks

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This Paleo Earl Grey Pumpkin Latte is a cozy, flavorful twist on the classic pumpkin spice latte. It combines the fragrant notes of Earl Grey tea with creamy almond milk, pumpkin puree, and warm spices for a comforting beverage that's perfect for chilly mornings or evenings.

Ingredients: 1 cup brewed Earl Grey tea. 1/2 cup unsweetened almond milk. 1/4 cup pumpkin puree. 1 tablespoon maple syrup optional. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. Pinch of ground cinnamon. Pinch of ground nutmeg.

Instructions: In a small saucepan, heat the almond milk and pumpkin puree over medium heat, stirring until well combined and heated through. Add the brewed Earl Grey tea, maple syrup if using, pumpkin pie spice, vanilla extract, cinnamon, and nutmeg. Stir until everything is well incorporated and the mixture is heated through. Pour the latte into a mug and enjoy hot.

Addie French

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This creamy butter bean soup will take you back to the comforting tastes of the South. It's thick, tasty, and great for keeping you warm on a cold day.

Ingredients: 2 cans butter beans, drained and rinsed. 2 tablespoons butter. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 4 cups chicken or vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add chopped onion and garlic, saut until softened. Stir in cumin, paprika, and cayenne pepper. Add butter beans and chicken or vegetable broth. Bring to a simmer and cook for 15 minutes. Use an immersion blender to blend the soup until smooth. Stir in heavy cream and simmer for another 5 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Christine

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Enjoy these rich chocolate lava cakes that are also good for you. They're perfect for satisfying your sweet tooth. They are gluten-free, vegan, and made with healthy ingredients that make them taste irresistible.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 teaspoon baking powder. Vegan chocolate chips optional, for extra gooeyness.

Instructions: Warm the oven up to 350F 175C and use coconut oil to grease the ramekins. Put almond flour, cocoa powder, maple syrup, melted coconut oil, almond milk, vanilla extract, salt, and baking powder in a bowl. Mix until it's smooth. Spread the batter out evenly in the ramekins that have been prepared. You can put some vegan chocolate chips in the middle of each cake if you want to. Put it in the oven for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. Take them out of the oven and let them cool down for a while. Run a knife carefully around the edges of each cake, then turn them over onto plates. Add your favorite vegan ice cream or fresh berries on top and serve right away.

Prep Time: 15 minutes

Cook Time: 10-12

Raymond Larson

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This Addictive Asian Cabbage Salad is a refreshing and crunchy combination of Napa cabbage, colorful vegetables, and a flavorful sesame dressing. Topped with crunchy peanuts, crispy wonton strips, and toasted sesame seeds, it's a delightful salad that's sure to become a favorite.

Ingredients: 4 cups shredded Napa cabbage. 1 cup shredded carrots. 1/2 cup thinly sliced red bell pepper. 1/2 cup thinly sliced cucumber. 1/4 cup chopped fresh cilantro. 1/4 cup sliced green onions. 1/4 cup roasted peanuts. 1/4 cup crispy fried wonton strips. 1/4 cup sesame seeds. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated fresh ginger. Salt and pepper to taste.

Instructions: In a large bowl, combine the shredded Napa cabbage, shredded carrots, red bell pepper, cucumber, cilantro, and green onions. In a small skillet, toast the sesame seeds over medium heat until golden brown, then set them aside. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, minced garlic, and grated ginger to make the dressing. Pour the dressing over the salad and toss until well coated. Top the salad with roasted peanuts, crispy fried wonton strips, and the toasted sesame seeds. Season with salt and pepper to taste. Serve immediately as a delicious and addictive Asian cabbage salad!

Arnold McLean