Abby Leeme

Treat yourself to a gluten-free and dairy-free salted caramel frappuccino. It's rich and creamy. This treat is great for vegans because it has just the right amount of coffee, caramel, and saltiness in every sip.

Ingredients: 1 cup brewed coffee, cooled. 1/2 cup unsweetened almond milk. 1/4 cup coconut cream. 2 tablespoons dairy-free caramel sauce. 2 tablespoons maple syrup. 1/4 teaspoon sea salt. 1 cup ice cubes. Dairy-free whipped cream optional, for garnish. Caramel sauce optional, for drizzling. Crushed gluten-free pretzels optional, for topping.

Instructions: In a blender, combine the cooled brewed coffee, almond milk, coconut cream, dairy-free caramel sauce, maple syrup, sea salt, and ice cubes. Blend on high until the mixture is smooth and the ice is completely crushed. Pour the frappuccino into a glass. If desired, top with dairy-free whipped cream, drizzle with additional caramel sauce, and sprinkle with crushed gluten-free pretzels for extra indulgence. Serve immediately and enjoy your gluten-free vegan salted caramel frappuccino!

Prep Time: 10 minutes

Cook Time: 0 minutes

A savory and flavorful pot roast cooked in the Instant Pot with ranch dressing mix, au jus gravy mix, and tangy pepperoncini peppers, resulting in a tender and delicious dish.

Ingredients: 3-4 pounds chuck roast. 1 packet ranch dressing mix. 1 packet au jus gravy mix. 1/2 cup unsalted butter. 8-10 pepperoncini peppers. 1/4 cup pepperoncini pepper juice. 4 cloves garlic, minced. Salt and black pepper to taste.

Instructions: Add salt and black pepper to the chuck roast. Put the roast in the Instant Pot. Cover the roast with the ranch dressing mix and the au jus gravy mix. Put the pepperoncini peppers, pepperoncini pepper juice, and minced garlic in the pot. Put the lid on the Instant Pot and set the timer for 60 minutes. You can choose a natural release or a quick release. Use two forks to shred the meat, then mix it with the tasty juices in the pot. You can serve the Mississippi Pot Roast with mashed potatoes or any other side dish you like.

Prep Time: 15 minutes

Cook Time: 60 minutes

Celebrate summer with this refreshing white peach and basil sangria, perfect for sipping on a hot day. The combination of sweet white peaches, aromatic basil, and crisp white wine makes for a delightful and elegant drink.

Ingredients: 1 bottle of white wine. 2 white peaches, sliced. 1/4 cup of peach schnapps. 1/4 cup of fresh basil leaves. 1/4 cup of honey. 1/4 cup of sparkling water. Ice cubes.

Instructions: Put white wine, peach schnapps, and honey in a large pitcher. Mix it around until the honey is gone. To the pitcher, add sliced white peaches and torn basil leaves. Put the dish in the fridge with the lid on for at least two hours to let the flavors mix. Add the sparkling water and stir it in slowly before serving. Put ice cubes in the glasses and then pour the sangria over them. Put peach slices and fresh basil leaves on top. Enjoy your cool sangria made with white peaches and basil!

Prep Time: 10 minutes

Cook Time: 0 minutes

Spice up your burger game with this flavorful Beef Chorizo Burger. The combination of ground beef and chorizo sausage, along with aromatic spices, creates a mouthwatering burger that's perfect for any BBQ or weeknight dinner.

Ingredients: 1/2 lb ground beef. 1/2 lb chorizo sausage, removed from casings. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup chopped fresh cilantro. 1 tsp cumin powder. 1/2 tsp paprika. Salt and pepper to taste. 4 burger buns. 4 slices of cheddar cheese. Lettuce, tomato, and sliced red onion for garnish. Your favorite burger condiments ketchup, mayo, mustard. Cooking oil for grilling.

Instructions: In a mixing bowl, combine ground beef, chorizo, breadcrumbs, chopped onion, cilantro, cumin powder, paprika, salt, and pepper. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Brush the grill grates or pan with cooking oil. Place the burger patties on the grill or in the pan and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt the cheese. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble your burgers by placing lettuce, tomato, and sliced red onion on the bottom bun, followed by the cooked patty with melted cheese. Add your favorite burger condiments ketchup, mayo, mustard on the top bun, then place it on top of the patty. Serve the Beef Chorizo Burgers hot with your favorite side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This marinara sauce made in a slow cooker is thick, tasty, and very simple to make. After letting it cook in the slow cooker for hours, the flavors blend together beautifully, making a tasty sauce that's great for covering your favorite pasta.

Ingredients: 1 can 28 ounces crushed tomatoes. 1 can 14.5 ounces diced tomatoes. 1 can 6 ounces tomato paste. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 bay leaf. 1 tablespoon sugar optional. 1/4 cup chopped fresh parsley. 12 ounces spaghetti noodles, cooked. Grated Parmesan cheese, for serving.

Instructions: Don't forget to add the sugar if you're using it. Put the onion, garlic, olive oil, oregano, basil, salt, pepper, bay leaf, and crushed tomatoes into the slow cooker. For 6 to 8 hours on low heat or 3 to 4 hours on high heat, cover and stir every now and then. Mix in the chopped parsley right before serving. Crumble some Parmesan cheese on top of the cooked spaghetti noodles before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

If you're a vegan, this version of white bread with butter on top is savory and smells great. Vegan butter, olive oil, and seasonings come together to make a tasty topping that goes well with white bread's soft texture. It's an easy treat that tastes great any time.

Ingredients: 1 loaf white bread. 1/4 cup vegan butter. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon dried parsley. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. Melt the vegan butter and olive oil together over low heat in a small saucepan. Add the salt, garlic powder, and dried parsley and mix them in. Mix well. Put the thick slices of white bread on a baking sheet that has been lined with parchment paper. Spread a lot of the melted vegan butter mixture on each piece of bread. After the oven is hot, bake for 8 to 10 minutes, or until the edges are golden brown and crispy. Take it out of the oven and let it cool down a bit before you serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

A delightful chocolate chip cookie recipe named after Luna and Hazel. These cookies are crispy on the outside, soft on the inside, and filled with gooey chocolate chips.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 1 teaspoon vanilla extract. 2 large eggs. 2 cups chocolate chips.

Instructions: Before you start cooking, heat the oven to 375F 190C. Mix the flour, baking soda, and salt together in a bowl using a whisk. Melt the butter and put it in a different large bowl. Add the brown sugar, granulated sugar, and vanilla extract. Beat the mixture until it is creamy and smooth. One at a time, add the eggs and beat well after each one. Slowly add the dry flour mixture to the wet mixture and mix just until everything is combined. Add the chocolate chips and mix them in. Place spoonfuls of cookie dough on baking sheets that have not been greased. After the oven is hot, bake for 9 to 11 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10 minutes

This lasagna recipe is loved by both kids and adults. It's full of tasty things like marinara sauce, noodles, spinach, mushrooms, vegan ricotta, and vegan mozzarella. Great for a dinner with the family or a special event.

Ingredients: 1 box lasagna noodles. 2 cups vegan marinara sauce. 1 cup vegan ricotta cheese. 1 cup chopped spinach. 1 cup sliced mushrooms. 1 cup shredded vegan mozzarella cheese. 1 tbsp olive oil. 1 tsp garlic powder. 1 tsp dried oregano. Salt and pepper to taste.

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Prep Time: 20 minutes

Cook Time: 40 minutes

This vegan club sandwich is a delicious and satisfying meal packed with wholesome ingredients and flavors. It's perfect for lunch, dinner, or anytime you're craving a tasty plant-based sandwich.

Ingredients: 6 slices whole grain bread. 1 avocado, sliced. 1 tomato, sliced. 1 cup shredded lettuce. 1/2 cup thinly sliced cucumber. 1/2 cup hummus. 1/4 cup sliced red onion. 1/4 cup sliced roasted red peppers. 1/4 cup sliced olives. Salt and pepper to taste.

Instructions: Toast the whole grain bread until it turns golden brown. Cover three pieces of bread with hummus. On top of the bread slices that have been covered in hummus, put slices of avocado, tomato, cucumber, red onion, roasted red peppers, and olives. Add pepper and salt to taste. Put the last three slices of bread on top of each sandwich that has been put together. To make close-up halves of vegan club sandwiches, carefully cut each one in half diagonally.

Prep Time: 15 minutes

Cook Time: 5 minutes

This Rigatoni Pasta Bake is great for when you need to feed a lot of people. That it's hearty, tasty, and simple to make. It's sure to be a hit at any party because it has layers of pasta, Italian sausage, marinara sauce, and cheeses.

Ingredients: 1 lb rigatoni pasta. 1 lb Italian sausage, casings removed. 1 onion, finely chopped. 4 cloves garlic, minced. 1 jar 24 oz marinara sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook rigatoni until it is al dente. Remove the water and set it aside. Over medium-low heat, break up the Italian sausage into crumbles in a large skillet. Cook until it turns brown. If you need to, get rid of the extra fat. Put minced garlic and chopped onion into the pan with the sausage. It will take about 34 minutes of cooking until the onion is clear. Add the dried oregano, basil, and marinara sauce and mix well. Let it cook for 5 minutes. Put cooked rigatoni, sausage mixture, ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese in a large bowl. Add pepper and salt to taste. Put the pasta mixture in a 9x13-inch baking dish that has been greased. Add the rest of the Parmesan and mozzarella cheese on top. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the cheese is bubbly and golden brown. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the tasty mix of soft apples, warm spices, and rich dulce de leche, all surrounded by a flaky gluten-free crust. This Apple Galette with Rum Spiced Dulce de Leche is a great dessert for any event, even if you don't eat gluten.

Ingredients: 2 gluten-free pie crusts. 4 apples, thinly sliced. 1/4 cup brown sugar. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon cloves. 1/4 cup rum. 1/2 cup dulce de leche. 1 tablespoon butter, melted.

Instructions: Preheat oven to 375F 190C. In a bowl, combine sliced apples, brown sugar, cinnamon, nutmeg, cloves, and rum. Toss until apples are evenly coated. Roll out the gluten-free pie crusts into two circles on a parchment-lined baking sheet. Arrange the apple mixture in the center of each pie crust, leaving about 2 inches around the edges. Fold the edges of the pie crust over the apples, creating a rustic galette shape. Brush the edges of the galette with melted butter. Bake for 25-30 minutes, or until the crust is golden brown and the apples are tender. While the galettes are baking, warm the dulce de leche in a small saucepan over low heat until smooth and pourable. Once the galettes are done, drizzle the warm dulce de leche over the top. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

Prep Time: 20 minutes

Cook Time: 30 minutes

Volcano rolls are a tasty mix of Japanese sushi and crunchy tempura. A tasty and filling dish is made by wrapping fresh fish, creamy avocado, and spicy mayo in rice and nori and then frying them until golden brown.

Ingredients: 2 cups sushi rice, cooked. 4 sheets nori seaweed. 1/2 pound cooked sushi-grade fish such as tuna or salmon. 1 avocado, thinly sliced. 4 tablespoons spicy mayo. 1 cup tempura batter. Oil for frying. Soy sauce for serving. Pickled ginger for serving. Wasabi for serving.

Instructions: Lay out a bamboo sushi mat and place a sheet of nori on top. Spread a thin layer of sushi rice evenly over the nori, leaving a small border around the edges. Arrange slices of fish and avocado in the center of the rice. Drizzle 1 tablespoon of spicy mayo over the filling. Roll the sushi tightly using the bamboo mat, then slice into 6-8 pieces. Dip each piece of sushi in tempura batter until fully coated. Heat oil in a deep fryer or large pot to 350F 180C. Carefully lower the battered sushi rolls into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove from oil and drain on paper towels. Serve the volcano rolls with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in a cozy breakfast with this creamy pumpkin oatmeal. It's rich, flavorful, and packed with warm spices, making it the perfect fall-inspired dish to start your day.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 1 cup canned pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, combine rolled oats and almond milk over medium heat. Bring to a simmer, stirring occasionally, for about 5 minutes until oats are tender and creamy. Stir in pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Cook for an additional 2-3 minutes until heated through and well combined. Serve hot and garnish with toppings of your choice like nuts, seeds, or additional maple syrup.

Prep Time: 5 minutes

Cook Time: 10 minutes

A delicious and healthful way to enjoy a variety of colorful vegetables is with this stir-fried vegetable dish. Stir-frying is a nutrient-dense meal option because it retains the nutrients in the vegetables. This dish is quick and simple, but the flavorful sauce gives it a savory kick.

Ingredients: 2 cups of broccoli florets. 1 bell pepper, thinly sliced. 1 carrot, thinly sliced. 1 zucchini, sliced. 1 cup of snap peas. 1 cup of mushrooms, sliced. 2 cloves of garlic, minced. 2 tablespoons of vegetable oil. 1/4 cup of low-sodium soy sauce. 2 tablespoons of oyster sauce. 1 tablespoon of cornstarch. 1 teaspoon of ginger, minced. 1/2 teaspoon of red pepper flakes optional. Salt and pepper to taste.

Instructions: Combine the soy sauce, oyster sauce, cornstarch, ginger, and red pepper flakes if using in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the minced garlic for about 30 seconds, or until fragrant. To the skillet, add the bell pepper, broccoli, carrot, and snap peas. Stir-fry the vegetables for 34 minutes, or until they begin to soften but maintain their crispness. Stir-fry the mushrooms and zucchini in the skillet for a further two to three minutes. After adding the sauce mixture to the vegetables, give them a good stir to ensure even coating. Cook for a further two to three minutes, or until the vegetables are cooked to your preference and the sauce has thickened. To taste, add salt and pepper for seasoning. Enjoy your nutritious stir-fried vegetables while it's hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the bright flavors of blood orange with these tasty bars that have a crust made of brown butter. Great for citrus fans and people who want to try something new with traditional lemon bars.

Ingredients: 1 cup unsalted butter. 2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 4 large eggs. 1 1/2 cups granulated sugar. 1/3 cup freshly squeezed blood orange juice. 2 tablespoons blood orange zest. 1/4 cup all-purpose flour. Powdered sugar, for dusting.

Instructions: Preheat oven to 350F 175C. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the brown butter, 2 cups flour, powdered sugar, and salt. Press the mixture into the bottom of a greased 9x13-inch baking pan. Bake for 20-25 minutes or until lightly golden. In another mixing bowl, whisk together the eggs, granulated sugar, blood orange juice, blood orange zest, and 1/4 cup flour until well combined. Pour the filling over the baked crust and return to the oven. Bake for an additional 20-25 minutes or until the filling is set. Let the bars cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar. Cut into bars and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

A vibrant and nutritious twist on traditional hummus, this pink beet hummus is not only visually stunning but also packed with flavor and nutrients. The addition of beets not only gives it a beautiful hue but also adds a subtle sweetness and earthiness to the hummus. Plus, it's oil-free, making it a healthier option for dipping veggies or spreading on toast.

Ingredients: 1 cup cooked chickpeas. 1/2 cup cooked beets, diced. 2 tablespoons tahini. 1 clove garlic. 2 tablespoons lemon juice. 1/4 teaspoon ground cumin. Salt to taste. Water, as needed.

Instructions: In a food processor, combine cooked chickpeas, diced beets, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth, adding water gradually as needed to achieve desired consistency. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil optional and a sprinkle of sesame seeds or chopped fresh herbs. Serve with veggiekins or your favorite vegetables for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

This book has 40 tasty slow cooker dips that are great for parties or just snacking. This dip is very simple to make and tastes great. It will be a hit at any party.

Ingredients: 1 cup shredded cheese. 1 can diced tomatoes. 1 cup sour cream. 1 packet taco seasoning. 1 can black beans, drained and rinsed. 1 cup salsa. 1 cup corn kernels. 1 cup cream cheese. 1 cup cooked and shredded chicken. 1 cup diced onions. 1 cup diced bell peppers. 1 cup cooked bacon, crumbled. 1 cup chopped spinach. 1 cup artichoke hearts, chopped. 1 cup grated Parmesan cheese. 1 cup chopped jalapenos. 1 cup diced ham. 1 cup buffalo sauce. 1 cup ranch dressing. 1 cup blue cheese dressing. 1 cup diced green chilies. 1 cup refried beans. 1 cup chopped cilantro. 1 cup chopped green onions. 1 cup chopped mushrooms. 1 cup diced avocado. 1 cup chopped cooked shrimp. 1 cup marinara sauce. 1 cup pesto sauce. 1 cup chopped roasted red peppers. 1 cup diced zucchini. 1 cup chopped olives. 1 cup chopped sundried tomatoes. 1 cup diced pineapple. 1 cup BBQ sauce. 1 cup teriyaki sauce. 1 cup hoisin sauce. 1 cup caramelized onions. 1 cup chopped roasted garlic.

Instructions: Combine all ingredients in slow cooker. Stir until well mixed. Cover and cook on low for 2-3 hours or until hot and bubbly. Serve with tortilla chips, crackers, or bread for dipping.

Prep Time: 10 minutes

Cook Time: 180 minutes