Andrea Rosu

Indulge in the rich and chocolatey goodness of this Cocoa Puffs Frappuccino. It's a Starbucks secret menu-inspired drink that combines the flavors of coffee, chocolate, and cereal into a delightful, cold beverage.

Ingredients: 1 cup brewed coffee, cooled. 1/2 cup milk. 2 tablespoons chocolate syrup. 1/4 cup crushed Cocoa Puffs cereal. 2 tablespoons sugar adjust to taste. 1 cup ice. Whipped cream optional. Cocoa Puffs cereal for garnish optional.

Instructions: Brew a cup of your favorite coffee and let it cool to room temperature. In a blender, combine the cooled coffee, milk, chocolate syrup, crushed Cocoa Puffs cereal, sugar, and ice. Blend until smooth and creamy, adjusting sugar to your desired sweetness. Pour the mixture into a glass. Top with whipped cream if desired and garnish with a few Cocoa Puffs cereal pieces. Serve immediately and enjoy your Cocoa Puffs Frappuccino!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the perfect blend of creamy peanut butter and sweet fig preserves with these irresistible cookies. The rich, nutty flavors combined with a fruity swirl make for a delightful treat that's easy to make and even easier to savor.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup fig preserves. 1/4 cup unsalted butter, melted. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, melted butter, and granulated sugar in a large bowl. Mix until it's nice and smooth. Mix the egg and vanilla extract into the peanut butter mixture until everything is well mixed together. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the peanut butter mixture little by little until a dough forms. Take dough balls about the size of a tablespoon and roll them into balls. Cover the baking sheet with foil and put them on it. Cut a small hole in the middle of each cookie dough ball with the back of a spoon. Add a small amount of fig preserves to each hole, about 1/4 teaspoon for each. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. After these peanut butter cookies with fig preserves swirl are cool, you can enjoy them!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Two Egg Omelette with Tahini Sweet Potato Noodles is a delicious and nutritious paleo breakfast option. It combines the creaminess of tahini with the sweetness of sweet potato noodles, all wrapped up in a fluffy omelette. Perfect for a satisfying start to your day!

Ingredients: 2 large eggs. 1 medium sweet potato, spiralized into noodles. 2 tablespoons tahini. 1/4 cup cherry tomatoes, halved. 1/4 cup fresh spinach leaves. 1/4 teaspoon ground paprika. Salt and pepper to taste. 1 tablespoon olive oil for cooking.

Instructions: Beat the eggs until they are well-beaten in a bowl. Add paprika, salt, and pepper for seasoning. In a skillet over medium heat, warm the olive oil. After adding the sweet potato noodles, saut them for three to four minutes, or until they begin to soften. Pour the beaten eggs into the side of the skillet that has the sweet potato noodles pushed to one side. Allow them to cook for one or two minutes, or until the edges begin to firm. Cook for a further two to three minutes, or until the omelette is set on the bottom but still slightly runny on top, after gently folding the sweet potato noodles over the eggs. Top one half of the omelette with halved cherry tomatoes and fresh spinach leaves. Pour tahini over the top. Form the omelette into a half-moon shape by gently folding the other half over the toppings. Simmer for one more minute to slightly melt the tahini and reheat the toppings. Transfer the omelette to a platter, slit it in half, and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Korean kimbap is a tasty snack or meal that you can take with you, making it perfect for back-to-school lunches. It's packed full of different colorful foods that taste great together.

Ingredients: 4 cups cooked short grain rice. 4 sheets nori seaweed. 4 strips of pickled yellow radish danmuji. 4 strips of pickled burdock root ueong. 4 strips of cooked spinach. 4 strips of cooked carrot. 4 strips of cooked egg omelette. 8 imitation crab sticks. Sesame oil. Salt. Sesame seeds.

Instructions: Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice evenly over the nori, leaving about 1 inch of space at the top. Arrange the strips of yellow radish, burdock root, spinach, carrot, egg, and crab sticks horizontally across the center of the rice. Drizzle a little sesame oil over the filling. Using the bamboo mat, tightly roll the kimbap, starting from the bottom edge. Seal the roll by moistening the top edge of the nori with a little water. Cut the roll into bite-sized pieces using a sharp knife. Sprinkle sesame seeds on top. Serve with soy sauce for dipping.

Prep Time: 30 minutes

Cook Time: 0 minutes

Three beans with the sweet pop of peppers and the savory goodness of bacon come together in this delicious slow cooker recipe. This dish, with its perfect seasoning and slow cooking, is a cozy combination of flavors.

Ingredients: 1 cup navy beans. 1 cup pinto beans. 1 cup black beans. 1 onion, finely chopped. 1 red bell pepper, diced. 1 green bell pepper, diced. 4 slices bacon, cooked and crumbled. 1/2 cup ketchup. 1/4 cup molasses. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 4 cups water.

Instructions: Rinse and soak navy beans, pinto beans, and black beans overnight. In the slow cooker, combine soaked beans, chopped onion, diced red bell pepper, diced green bell pepper, and crumbled bacon. In a separate bowl, mix together ketchup, molasses, brown sugar, Dijon mustard, Worcestershire sauce, black pepper, and salt. Pour this mixture over the beans and stir to combine. Add water to the slow cooker and stir again. Cover and cook on low for 6-8 hours or until beans are tender. Serve the baked bean trio hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

A cool drink with a hint of vodka made with lemonade and iced tea cubes. Great for hot summer days or any time you want something cool.

Ingredients: 2 cups lemonade. 2 cups iced tea. 1/4 cup vodka. Fresh mint leaves for garnish.

Instructions: In a mixing bowl, mix lemonade and iced tea together. Mix in the vodka by stirring it in well. Put the mix into ice cube trays and freeze them until they are solid. Put some ice cubes of lemonade or iced tea in a glass and then pour more lemonade or iced tea on top. Add some fresh mint leaves as a garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy a delectable combination of buttery shortbread cookies with a refreshing hint of peppermint, topped with melted chocolate and crushed peppermint candies. Ideal for holiday gatherings or whenever you crave a sweet treat.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1/2 teaspoon peppermint extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1/3 cup crushed peppermint candies. 1/4 cup semisweet chocolate chips.

Instructions: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the peppermint extract and mix well. Gradually add the all-purpose flour and salt, mixing until just combined. Fold in the crushed peppermint candies. Form the dough into a log shape, about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C. Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. In a microwave-safe bowl, melt the semisweet chocolate chips in 20-second intervals, stirring in between, until smooth and melted. Dip half of each cooled cookie into the melted chocolate and place on parchment paper to set. Sprinkle additional crushed peppermint candies on top of the melted chocolate before it sets. Allow the chocolate to set completely before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

A creamy and flavorful chicken pasta dish cooked in the Instant Pot, infused with garlic and Parmesan cheese for a satisfying meal.

Ingredients: 1 lb chicken breast, diced. 8 oz penne pasta. 3 cups chicken broth. 4 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 tbsp olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Turn on Instant Pot to saut mode and heat olive oil. Add diced chicken breast and cook until browned. Add minced garlic and cook for 1 minute. Pour in chicken broth and scrape any browned bits from the bottom of the pot. Add penne pasta, season with salt and pepper, and stir well. Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 5 minutes. Once cooking is complete, do a quick pressure release and open the lid. Stir in heavy cream and grated Parmesan cheese until the sauce is creamy and smooth. Let the pasta sit for a few minutes to thicken the sauce. Serve hot, garnished with chopped fresh parsley and additional grated Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes