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The grilled BBQ bacon meatloaf sandwich is the ultimate comfort food. It has juicy grilled meatloaf, crispy bacon, gooey cheddar cheese, and tangy barbecue sauce.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup barbecue sauce. 1 egg. 1/2 tsp garlic powder. Salt and pepper to taste. 8 slices bacon, cooked. 8 slices bread. 8 slices cheddar cheese. Butter for grilling.

Instructions: Warm the grill up to a medium-high level. Put the ground beef, breadcrumbs, milk, barbecue sauce, egg, garlic powder, salt, and pepper in a large bowl. Mix everything together well. Form the dough into a loaf and set it on a grill that has already been heated up. Turn the food over every so often for about 30 minutes, or until it's fully cooked. After cooking the meatloaf, take it off the grill and let it sit for a while. Butter one side of each slice of bread while the meatloaf rests. On the side of half of the bread slices that isn't buttered, put a slice of cheese. Put thick slices of meatloaf on top of the cheese. Place cooked bacon slices and the rest of the bread slices, buttered side out, on top of the meatloaf slices. Grill the sandwiches for two to three minutes on each side, or until the cheese melts and the bread turns golden brown. Take the sandwiches off the grill, cut them up if you want, and serve them hot.

Nicola Cox

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This curry chicken salad is a tasty and filling keto-friendly meal. Traditional chicken salad tastes great with the creamy curry dressing, and the crunch of the celery and almonds makes the salad satisfying to eat.

Ingredients: 2 cups cooked chicken breast, diced. 1/2 cup mayonnaise. 1/4 cup plain Greek yogurt. 2 tablespoons curry powder. 1/4 cup chopped celery. 1/4 cup chopped red onion. 1/4 cup chopped almonds. Salt and pepper to taste. Lettuce leaves for serving optional.

Instructions: In a large bowl, mix together mayonnaise, Greek yogurt, and curry powder until well combined. Add diced chicken breast, chopped celery, chopped red onion, and chopped almonds to the bowl. Stir until all ingredients are evenly coated with the curry dressing. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve on lettuce leaves if desired, or enjoy as is.

Cara Horton

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This Greek Orzo Salad with Roasted Shrimp is a delicious and refreshing dish that's great for any event. It's a great meal or side dish because it has tender orzo, tasty roasted shrimp, and a mix of fresh vegetables all dressed in a tangy lemon vinaigrette. This salad will be a hit at any summer barbecue or when you just want a light, healthy dinner.

Ingredients: 1 cup orzo pasta. 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and black pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup crumbled feta cheese. 2 tablespoons fresh parsley, chopped. Juice of 1 lemon. 2 tablespoons red wine vinegar. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Follow the directions on the box to cook the orzo pasta until it is al dente. After draining and rinsing with cold water, put the food somewhere to cool. Put the garlic powder, salt, black pepper, shrimp, olive oil, and dried oregano in a bowl. Toss the shrimp to cover them all. Put the shrimp on a baking sheet and season them. Roast them in a hot oven for 6 to 8 minutes, or until they turn pink and opaque. Take it out of the oven and let it cool down a bit. Put the cooked orzo pasta, roasted shrimp, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley in a large bowl. Salt and pepper should be mixed with the lemon juice, red wine vinegar, extra-virgin olive oil, and red wine vinegar in a separate small bowl. Cover the salad with the dressing, then toss it all together until it's well sealed. Let the Greek Orzo Salad chill in the fridge for at least 30 minutes so that the flavors can mix. If you want, you can add more fresh parsley and feta cheese on top before serving. Have fun with your tasty Greek orzo salad with roasted shrimp!

Keith Soto

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For every chocolate enthusiast, these Double Chocolate Madeleines are a delightful treat. They are rich, moist, and have just the right amount of chocolate flavor. Delicious as a dessert on special occasions or for afternoon tea.

Ingredients: 2/3 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3/4 cup semisweet chocolate chips. 1/2 cup unsalted butter, melted and cooled. 2 large eggs. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 cup whole milk.

Instructions: When the oven reaches 350 degrees Fahrenheit 175 degrees Celsius, generously grease a madeleine pan. Mix the baking powder, cocoa powder, salt, and all-purpose flour in a medium-sized mixing bowl. In a microwave or double boiler, melt the semisweet chocolate chips until smooth, stirring from time to time. Allow it to cool down a little. Beat the eggs, granulated sugar, vanilla extract, and melted butter together thoroughly in a different mixing bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Once the batter is smooth and thoroughly combined, stir in the milk and melted chocolate. Pour the batter into each madeleine mold, filling it to about 3/4 of the way. The madeleines should be baked for 10 to 12 minutes, or until they are puffed and bounce back when lightly touched, in a preheated oven. Take the madeleines out of the oven and let them cool in the pan for a few minutes before moving them to a wire rack to cool down fully. For added sweetness, you can choose to dust them with powdered sugar after they've cooled. Present and savor your delectable Madeleines au chocolat!

Calvin F

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Indulge in the delightful combination of creamy maple semifreddo paired with the nutty goodness of toasted pecans. This frozen dessert is perfect for any occasion, offering a rich and satisfying treat that will leave you craving for more.

Ingredients: 6 large egg yolks. 1/2 cup pure maple syrup. 1 1/2 cups heavy cream. 1/2 cup chopped toasted pecans. 1/2 teaspoon vanilla extract.

Instructions: In a heatproof bowl, whisk together the egg yolks and maple syrup. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture thickens and doubles in volume, about 5-7 minutes. Remove from heat and let cool to room temperature. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cooled egg mixture until well combined. Fold in the chopped toasted pecans and vanilla extract. Pour the mixture into a loaf pan lined with plastic wrap, smoothing the top with a spatula. Cover with plastic wrap and freeze until firm, about 6 hours or overnight. To serve, remove from the freezer, unmold the semifreddo onto a serving platter, and slice. Enjoy the creamy maple goodness with the crunch of toasted pecans!

Cameron

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Indulge in the delightful taste of Key Lime Pie with this creamy and zesty ice cream. It's a perfect blend of sweet and tangy flavors, reminiscent of the classic dessert.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup sweetened condensed milk. 1/2 cup fresh key lime juice. Zest of 2 key limes. 1/2 cup graham cracker crumbs.

Instructions: Whisk the heavy cream, whole milk, and sweetened condensed milk together in a large bowl until everything is well mixed. Add the key lime juice and zest and stir until they are well mixed in. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Add the graham cracker crumbs at the end, when the machine is still going. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Key Lime Pie Ice Cream can be served in bowls or cones with scoops. Enjoy the cool and sour taste of this homemade treat!

Mila B

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On hot summer days, these coconut banana popsicles are the perfect cool treat. There's nothing better than ripe bananas and rich coconut milk together. Both kids and adults will love them.

Ingredients: 2 ripe bananas. 1 cup coconut milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 1/4 cup shredded coconut optional. Popsicle molds.

Instructions: Peel the bananas and cut them up. Put bananas, coconut milk, honey or maple syrup, and vanilla extract in a blender. Mix until it's smooth. If you want, you can add shredded coconut. Place the mix into popsicle molds. Put in the popsicle sticks and freeze for at least 4 hours, or until the whole thing is frozen. Run popsicles under warm water for a short time to get them out of the molds. Serve and have fun!

Eating by Eliza

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Indulge in the perfect combination of chocolate and peanut butter with these delightful stuffed cookies. A soft and chocolaty exterior encases a creamy peanut butter center, making these cookies a true treat for your taste buds.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup powdered sugar for rolling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, cream together peanut butter, granulated sugar, brown sugar, and softened butter until smooth and creamy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Scoop about 1 tablespoon of dough and flatten it in your palm. Place a small amount of peanut butter in the center and fold the dough around it, forming a ball. Repeat for the remaining dough. Roll each stuffed dough ball in powdered sugar until coated and place them on the prepared baking sheet. Using a fork, gently flatten the dough balls and create a crisscross pattern on top. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly cracked. 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. Enjoy these delicious peanut butter stuffed chocolate cookies!

Davis Sharp