Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/4 teaspoon salt


• 1/4 teaspoon baking powder


• 3/4 cup vegan butter, softened


• 1 cup powdered sugar


• 1 teaspoon vanilla extract


• 1/4 teaspoon peppermint extract


• 8 ounces vegan dark chocolate chips

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine flour, cocoa powder, salt, and baking powder

In another bowl, cream together softened vegan butter and powdered sugar until smooth

Add vanilla and peppermint extracts to the butter mixture, mix well

Gradually add the dry ingredients to the butter mixture, mixing until a dough forms

Roll the dough into a log shape, about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes

Once chilled, slice the dough into thin rounds and place on a baking sheet lined with parchment paper

Bake for 10-12 minutes, until firm

Allow the cookies to cool completely on a wire rack

In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring until smooth

Dip each cooled cookie into the melted chocolate, coating both sides, and place back on the parchment paper

Refrigerate the cookies until the chocolate is set

Enjoy your homemade vegan Thin Mints!

Ingredients:

• 1 lb ground beef


• 1/2 cup diced onion


• 1/2 cup diced green bell pepper


• 1 cup marinara sauce


• 1/2 teaspoon dried oregano


• Salt and pepper to taste


• 8 slices Italian bread


• 4 slices mozzarella cheese


• 4 slices provolone cheese


• 2 tablespoons butter

Instructions:

In a skillet, cook ground beef over medium heat until browned

Drain excess fat

Add diced onion and green bell pepper to the skillet

Cook until vegetables are tender

Stir in marinara sauce, dried oregano, salt, and pepper

Simmer for 5 minutes

Butter one side of each slice of Italian bread

Place a slice of mozzarella cheese on the unbuttered side of 4 bread slices

Top the cheese with the sloppy joe mixture, then add a slice of provolone cheese on top

Place the remaining bread slices on top with the buttered side facing outwards

In a clean skillet, cook the sandwiches over medium-low heat until the bread is golden brown and the cheese is melted, about 3-4 minutes per side

Serve hot, and enjoy your Italian Grilled Cheese Sloppy Joe's!

Ingredients:

• 2 ripe bananas, mashed


• 1/3 cup melted butter


• 1 teaspoon baking soda


• Pinch of salt


• 3/4 cup sugar


• 1 egg, beaten


• 1 teaspoon vanilla extract


• 1 1/2 cups all-purpose flour

Instructions:

Warm the oven up to 175F 350C

Put the ripe bananas in a bowl and mash them up

Add the melted butter to the banana mash and mix it in

Add the baking soda and a pinch of salt and mix well

The sugar, beaten egg, and vanilla extract should all be mixed in

Mix in the flour until it's just barely mixed in

Put the batter into muffin cups that have been greased or lined

After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes

Then, move them to a wire rack to cool completely

Ingredients:

• 2 cups spinach leaves


• 1 ripe banana, peeled


• 1 cup chopped mango


• 1/2 cup chopped pineapple


• 1 tablespoon chia seeds


• 1 tablespoon ground flaxseed


• 1 tablespoon almond butter


• 1 cup almond milk

Instructions:

Add all ingredients to a blender

Blend until smooth and creamy

Pour into glasses and serve immediately

Ingredients:

• 1/2 cup unsalted butter, melted


• 1 cup light brown sugar


• 1/4 cup white miso paste


• 1 large egg


• 1 teaspoon vanilla extract


• 1 cup all-purpose flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1 cup chocolate chunks


• Sea salt flakes, for sprinkling

Instructions:

Preheat your oven to 350F 175C

Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal

In a mixing bowl, combine melted butter, brown sugar, and miso paste

Mix until smooth

Add the egg and vanilla extract, and mix until well combined

Sift in the flour, baking powder, and salt

Stir until just combined

Fold in the chocolate chunks

Pour the batter into the prepared baking pan and spread it evenly

Sprinkle sea salt flakes over the top of the batter

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean

Allow the cookie bars to cool completely in the pan before slicing and serving

Ingredients:

• 4 bone-in pork chops


• Salt and black pepper, to taste


• 1/2 cup honey


• 2 tablespoons Dijon mustard


• 2 tablespoons soy sauce


• 2 cloves garlic, minced


• 1 teaspoon fresh ginger, grated


• 1 tablespoon vegetable oil


• Sesame seeds, for garnish optional


• Green onions, sliced, for garnish optional

Instructions:

Preheat your oven to 400F 200C

Season the pork chops with salt and black pepper on both sides

In a small bowl, whisk together honey, Dijon mustard, soy sauce, minced garlic, and grated ginger to make the glaze

Heat vegetable oil in an oven-safe skillet over medium-high heat

Sear the pork chops for 2-3 minutes on each side until golden brown

Brush the honey glaze over the pork chops, coating them evenly

Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the internal temperature of the pork reaches 145F 63C

While baking, baste the pork chops with the glaze from the skillet a couple of times

Remove from the oven and let the pork chops rest for a few minutes before serving

Garnish with sesame seeds and sliced green onions if desired

Serve these delicious Honey Glazed Pork Chops for a quick and flavorful meal!

Ingredients:

• 1 box purple velvet cake mix


• 1 cup cream cheese frosting


• 1 cup purple candy melts


• 1/4 cup edible luster dust pearlescent purple


• Cake pop sticks


• Sprinkles optional

Instructions:

As directed on the package, bake the purple velvet cake

After the cake cools completely, transfer it to a large bowl and crumble it into fine crumbs

When the cake is crumbled, add the cream cheese frosting and stir everything together thoroughly

Form the cake mixture into tiny balls and arrange them on a baking sheet that has been lined

As directed on the package, melt the purple candy melts in a microwave-safe bowl

Each cake pop stick tip should be dipped into the melted candy melts before being inserted into a cake ball

Make sure every cake pop is completely covered by dipping it into the melted candy melts

Let extra run off

Reposition the coated cake pops onto the prepared baking sheet and allow them to partially set

To get a paint-like consistency, mix a small amount of water with the edible luster dust

For a pearlescent purple sheen, dust each cake pop with the luster dust mixture

Sprinkles can be added as a finishing touch while the candy coating is still wet

Let the cake pops cool completely before assembling or storing

Ingredients:

• 8 oz 225g pasta any shape


• 1 cup cherry tomatoes, halved


• 1 cup cooked bacon, crumbled


• 1/2 cup shredded cheddar cheese


• 1/4 cup red onion, finely chopped


• 1/4 cup fresh lettuce, chopped


• 1/2 cup ranch dressing


• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

To cool it down, drain it and rinse it with cold water

Cooked pasta, cherry tomatoes, crumbled bacon, shredded cheddar cheese, red onion, and fresh lettuce should all be put in a large bowl

Place the salad ingredients in a bowl

Add the ranch dressing and toss to mix everything together

Add pepper and salt to taste

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Enjoy the Ranch BLT Pasta Salad while it's still cold!

Ingredients:

• 2 medium zucchinis, sliced


• 2 tomatoes, diced


• 2 cloves garlic, minced


• 2 tbsp olive oil


• Salt and pepper to taste


• 1/4 tsp red pepper flakes optional


• Fresh basil leaves for garnish optional

Instructions:

Heat olive oil in a skillet over medium heat

Add minced garlic and saut until fragrant

Add sliced zucchinis to the skillet and cook until they start to soften, about 3-4 minutes

Stir in diced tomatoes and cook for an additional 2-3 minutes until heated through

Season with salt, pepper, and red pepper flakes if desired

Garnish with fresh basil leaves before serving, if using

Serve hot as a side dish or over cauliflower rice for a complete meal

Ingredients:

• 2 large zucchinis, thinly sliced lengthwise


• 1 lb ground turkey


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 can 15 oz tomato sauce


• 1 can 14


• 5 oz diced tomatoes, drained


• 1 teaspoon dried basil


• 1 teaspoon dried oregano


• Salt and pepper to taste


• 2 cups ricotta cheese


• 1 egg


• 1/4 cup grated Parmesan cheese


• 2 cups shredded mozzarella cheese

Instructions:

Warm the oven up to 190C 375F

With the heat on medium, cook the onion, garlic, and ground turkey in a skillet until the onion is soft and the turkey is browned

Get rid of extra fat

Basil, oregano, salt, and pepper should all be added now

Let it cook for 10 minutes

Beat the egg and Parmesan cheese together in a bowl

Put zucchini slices, turkey mixture, ricotta mixture, and mozzarella cheese in a 9x13-inch baking dish that has been greased

Repeat the layers, and then put mozzarella cheese on top to finish

Put foil over it and bake for 45 minutes

After that, take the lid off and bake for 15 more minutes, or until the cheese is bubbly and golden brown

Give it 10 minutes to cool down before you serve it