Allison Howle

This bright and refreshing smoothie will make you feel like you're in a tropical paradise. It's a great way to beat the heat on a sunny day because it tastes like pineapple, mango, and banana, with a kick from ginger and turmeric.

Ingredients: 1 cup frozen pineapple chunks. 1/2 cup frozen mango chunks. 1 banana, peeled. 1/2 cup orange juice. 1/2 cup coconut water. 1 tablespoon honey. 1/2 teaspoon grated ginger. 1/2 teaspoon turmeric powder. Ice cubes optional.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. For extra chill, you can add ice cubes if you want to. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

These sugar cookies have a chewy texture and a vibrant lemon flavor. They're the perfect combination of sweet and tangy, making them the perfect treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 2 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 teaspoons lemon zest. 2 tablespoons fresh lemon juice. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 3 cups all-purpose flour. 1/2 cup powdered sugar for rolling.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice. Mix in the salt, baking powder, and baking soda until well combined. Gradually add the flour, mixing until just incorporated. Chill the dough in the refrigerator for about 30 minutes to firm it up. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in powdered sugar to coat generously. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 10-12

With mini marshmallows, make a fun and edible Christmas countdown calendar. For your loved ones, this Mini Marshmallow Christmas Countdown Santa Calendar is a tasty and entertaining way to add even more festivities to the holiday season.

Ingredients: 24 mini marshmallows. 24 small plastic bags or mini envelopes. 24 small decorative stickers with numbers 1-24. 24 small decorative ribbon pieces.

Instructions: Take the 24 mini marshmallows and put one in a tiny envelope or plastic bag on its own. Put a decorative sticker with the numbers 1 through 24 on each bag or envelope to indicate the number of days left till Christmas. To create a colorful and festive appearance, tie a small piece of decorative ribbon around the top of each bag or envelope. Arrange the 24 bags or envelopes filled with marshmallows so they resemble a countdown calendar for the days before Christmas and hang them from a Christmas tree or display board. Enjoy a fun activity with your loved ones starting on December 1st. Open one bag or envelope every day and savor the miniature marshmallow inside as a delicious treat. With your Mini Marshmallow Christmas Countdown Santa Calendar, you'll have a tasty way to celebrate the holidays as the days go by!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Slow Cooker Mediterranean Vegan Cabbage Soup is a hearty, tasty dish that is full of healthy foods. Slow cooking lets the flavors blend together beautifully, making a meal that is both comforting and filling.

Ingredients: 1 small head cabbage, shredded. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 can 14 oz chickpeas, drained and rinsed. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried basil. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: In a slow cooker, combine shredded cabbage, diced carrots, diced celery, diced onion, minced garlic, diced tomatoes, vegetable broth, chickpeas, dried oregano, dried thyme, dried basil, salt, and pepper. Drizzle olive oil over the top. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender. Taste and adjust seasoning if needed before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Add a Mexican twist to your Cinco de Mayo celebration with these delightful Churro Cookies. They capture the flavors of traditional churros in a convenient cookie form, making them perfect for parties and gatherings.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter. 1 cup water. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 2 large eggs. 1/2 cup granulated sugar for coating. 1 teaspoon ground cinnamon.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put water, butter, 2 tablespoons of sugar, and salt in a medium saucepan. Heat it up and bring it to a boil. Put the pan back on the stove and add the flour and vanilla extract. Stir the mixture until it turns into a dough. Each time you add an egg, make sure to beat the dough well afterward until it is smooth. Put the dough in a piping bag with a star-shaped tip. Place 3-inch strips of dough on the baking sheet that has been prepared, leaving space between each strip. The cookies should be baked in a hot oven for 18 to 20 minutes, or until they are golden brown and crisp. To make the coating, mix 1/2 cup of granulated sugar and ground cinnamon in a shallow bowl. Mix the cinnamon and sugar together and roll each cookie in it to cover it evenly while they are still warm. Before you serve the Churro Cookies, let them cool all the way down. Serve these tasty Churro Cookies with a Cinco de Mayo twist and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

This easy cheeseburger recipe is a hit with everyone. On top of the juicy beef patties are fresh vegetables, cheddar cheese, and condiments. The whole thing is served between two toasted buns. Great for a summer barbecue or any time you want a tasty burger.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 slices of cheddar cheese. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard.

Instructions: Warm the grill up to a medium-high level. Make 4 patties out of the ground beef that are all the same size. Add pepper and salt. Put the patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover the grill and add a slice of cheddar cheese to each patty. This will melt the cheese. On the grill, toast the buns for one minute, or until they get a little brown. Put lettuce, tomato slices, and onions on the bottom bun of each burger to make it. Place a cooked patty on top of the cheese. Put ketchup and mustard on the top bun, and then put it on top of the patty. Feel free to serve the classic cheeseburgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty and good for you way to start the day is with this Turmeric Mango Spiced Smoothie. When you mix ripe mango, fragrant spices, and creamy yogurt, you get a drink that is both refreshing and filling.

Ingredients: 1 ripe mango, peeled and diced. 1/2 teaspoon ground turmeric. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/2 cup plain yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Place the diced mango, turmeric, cinnamon, ginger, yogurt, almond milk, and honey if using in a blender. Add a few ice cubes if you prefer a colder smoothie. Blend until smooth and creamy. Taste and adjust the sweetness by adding more honey if desired. Pour the smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This gluten-free orzo salad is bursting with fresh flavors and vibrant colors. It's perfect for picnics, potlucks, or as a light and refreshing side dish for any meal. The combination of juicy cherry tomatoes, crisp cucumber, tangy olives, and creamy feta cheese, all tossed in a simple olive oil and balsamic dressing, makes for a deliciously satisfying salad.

Ingredients: 1 cup gluten-free orzo pasta. 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup Kalamata olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the gluten-free orzo pasta. Let it cool down after draining. Put the cooked orzo pasta, cherry tomatoes, cucumber, red onion, basil leaves, Kalamata olives, and feta cheese in a large bowl. Add the extra virgin olive oil and balsamic vinegar to the salad and mix them together. Add pepper and salt to taste. Toss everything together gently until it's all well mixed. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicious and tender InstantPot Pork Teriyaki that's quick and easy to make. The sweet and savory flavors make it a perfect weeknight meal.

Ingredients: 1.5 lbs pork shoulder, sliced. 1/2 cup soy sauce. 1/4 cup mirin. 1/4 cup sake. 3 tablespoons honey. 2 tablespoons brown sugar. 2 tablespoons rice vinegar. 2 teaspoons ginger, minced. 2 teaspoons garlic, minced. 1 tablespoon cornstarch. 2 tablespoons water. Green onions and sesame seeds for garnish.

Instructions: To make the teriyaki sauce, put soy sauce, mirin, sake, honey, brown sugar, rice vinegar, ginger, and garlic in a bowl and mix them together. Put sliced pork shoulder in the Instant Pot and cover it with teriyaki sauce. Make sure the meat is well covered. In InstantPot, turn it on to "Manual" and cook for 15 minutes on high pressure. Let the pressure drop naturally for five minutes, and then quickly let go of the rest of the pressure. To make a slurry, mix cornstarch and water in a small bowl. Stir the slurry into the Instant Pot to make the sauce thicker. Put the pork teriyaki on top of the rice and sprinkle green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Spice up your BBQ with this tantalizing Jerk Chicken Marinade. Packed with Caribbean flavors, it delivers a perfect blend of heat and sweetness, leaving your taste buds craving for more.

Ingredients: 4 lbs chicken thighs, bone-in and skin-on. 1 cup green onions, chopped. cup soy sauce. cup olive oil. cup white vinegar. 3 tablespoons brown sugar. 3 tablespoons fresh thyme, chopped. 2 tablespoons allspice, ground. 2 tablespoons garlic, minced. 2 tablespoons ginger, minced. 2 tablespoons Scotch bonnet pepper, minced adjust to taste. 1 tablespoon black pepper, ground. 1 teaspoon nutmeg, ground. 1 teaspoon cinnamon, ground. Salt to taste.

Instructions: Soy sauce, olive oil, white vinegar, and brown sugar should all be mixed together in a bowl. Mix well until the sugar is gone. Garlic, ginger, Scotch bonnet pepper, black pepper, nutmeg, and cinnamon should all be added. Make a thick paste by mixing. To make sure the marinade covers all of the chicken thighs, poke holes in them with a fork and rub it on each one. Add salt to your liking. Put it in the fridge with the lid on for at least 4 hours, or overnight for a stronger flavor. Warm up the grill over medium-high heat. Take the chicken out of the marinade and let the extra run off. Turn the chicken thighs over every so often on the grill for 20 to 25 minutes, or until they are fully cooked and have a nice char on the outside. Enjoy your tasty Jerk Chicken while it's still hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of sweet cherries and rich chocolate with this easy-to-make Cherry Chocolate Fudge. It's the perfect treat for any occasion, and you'll love the chewy texture and burst of cherry flavor in every bite.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 cup dried cherries, chopped. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract optional. Pinch of salt.

Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. This should take about 2-3 minutes. Stir in the vanilla extract, almond extract if using, and a pinch of salt. Fold in the chopped dried cherries until evenly distributed. Pour the fudge mixture into the prepared baking pan and smooth the top with a spatula. Refrigerate for at least 2 hours, or until the fudge is firm and set. Once set, use the parchment paper overhangs to lift the fudge out of the pan. Cut the fudge into squares or rectangles. Serve and enjoy your Cherry Chocolate Fudge!

Prep Time: 15 minutes

Cook Time: 2 minutes

This Zucchini Tart is a delightful combination of flaky pastry, creamy ricotta, and fresh zucchini slices, seasoned with garlic and Parmesan. It's perfect for a light lunch or as an appetizer for a gathering.

Ingredients: 1 sheet frozen puff pastry, thawed. 2 medium zucchinis, thinly sliced. 1 tablespoon olive oil. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1 clove garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Roll out the puff pastry on a lightly floured surface to fit a tart pan or baking sheet. Transfer the pastry to the tart pan or baking sheet. In a bowl, toss zucchini slices with olive oil, salt, and pepper. In another bowl, mix ricotta, Parmesan, and minced garlic. Spread the ricotta mixture over the puff pastry. Arrange the zucchini slices on top of the ricotta mixture in an overlapping pattern. Bake in the preheated oven for 25-30 minutes or until the pastry is golden and the zucchini is tender. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and flavorful soup combining the natural sweetness of sweet potatoes with the savory goodness of sausage, creating a comforting and satisfying meal.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 lb sausage, casings removed and crumbled. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 can 14 oz diced tomatoes. 1 tsp dried thyme. 1 tsp smoked paprika. Salt and pepper to taste. 1/2 cup heavy cream. Fresh parsley for garnish.

Instructions: Toast the sausage bits in a big pot over medium-low heat. Add the minced garlic and chopped onion and saut until the garlic smells good. It's time to add the chicken broth, thyme, smoked paprika, salt, and pepper. Also, diced tomatoes and sweet potatoes. Start by boiling the soup. Then lower the heat and let it cook slowly until the sweet potatoes are soft. Add the heavy cream and stir it in. Let it cook for five more minutes. If necessary, change the seasoning. Serve hot with fresh parsley on top. Have fun with your sausage and sweet potato soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

A nutritious and protein-packed smoothie that's perfect for fitness enthusiasts. Packed with essential nutrients, this smoothie will help you recover and refuel after your workout.

Ingredients: 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 scoop protein powder your choice of flavor. 1 tablespoon almond butter. 1 tablespoon chia seeds. 1/2 cup frozen berries e.g., blueberries, strawberries. 1 handful spinach leaves. Ice cubes optional.

Instructions: Add the ripe banana, Greek yogurt, almond milk, protein powder, almond butter, chia seeds, frozen berries, and spinach leaves to a blender. If desired, add a few ice cubes to make the smoothie colder and thicker. Blend all the ingredients until smooth and creamy. Pour the smoothie into a glass and garnish with additional berries or a sprinkle of chia seeds if desired. Enjoy your Protein Powerhouse Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

You can make these vegan pumpkin chocolate chip pancakes on a sheet pan and freeze them for later use or to feed a lot of people. They are light and fluffy, and the pumpkin and spice flavors make them feel warm and cozy.

Ingredients: 2 cups all-purpose flour. 1/4 cup brown sugar. 1 tablespoon baking powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 teaspoon salt. 1 3/4 cups almond milk. 1 cup pumpkin puree. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Turn on your oven and heat it up to 425F 220C. Use cooking spray or parchment paper to grease or line a sheet pan. Mix the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a large bowl with a whisk. Add the pumpkin puree, melted coconut oil, and vanilla extract to a different bowl. Mix the ingredients together until they are well blended. Mix the dry and wet ingredients together until they are just barely mixed. Be careful not to mix too much. Slowly fold in the chocolate chips. Spread the batter out evenly on the sheet pan that has been prepared. Put it in the oven for 15 to 18 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let the pancake cool down a bit before cutting it into pieces. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 18 minutes

Date paste is a natural sweetener that can be used in a variety of vegan recipes, from desserts to dressings. It's easy to make and adds a rich, caramel-like sweetness to dishes without the need for refined sugar.

Ingredients: 2 cups pitted dates. Water as needed.

Instructions: To make the dates soft, soak them in water for at least 4 hours or overnight. Once the dates are done soaking, drain them and save the water that they were in. Put the dates that have been soaked in water into a blender. Blend until smooth. If necessary, add a little of the water that you saved from the dates to get the consistency you want.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this rich, dairy-free chocolate whipped cream on its own or as a topping for your favorite desserts. This tasty vegan treat is made with cocoa powder, coconut milk, and a little sugar.

Ingredients: 1 can 13.5 oz full-fat coconut milk, refrigerated overnight. 2 tablespoons cocoa powder. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.

Instructions: Chill a mixing bowl in the freezer for 10 minutes. Open the refrigerated coconut milk can and scoop out the solid coconut cream into the chilled mixing bowl, leaving behind the coconut water at the bottom. Add cocoa powder, powdered sugar, and vanilla extract to the mixing bowl. Using a hand mixer or stand mixer, beat the mixture on high speed until light and fluffy, about 3-5 minutes. Taste and adjust sweetness if needed. Serve immediately or refrigerate until ready to use.

Prep Time: 15 minutes

Cook Time: 0 minutes