Aracely Collie

This recipe for butternut squash hummus is a delicious variation of the traditional hummus. This dish is ideal for fall or any time of year because of the subtle sweetness and nutty flavor imparted by the roasted butternut squash. It's savory, creamy, and bursting with flavor.

Ingredients: 1 cup roasted butternut squash. 1 15-ounce can chickpeas, drained and rinsed. 2 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2-3 tablespoons water as needed. Toasted sesame seeds and fresh parsley for garnish.

Instructions: Put the roasted butternut squash, chickpeas, garlic that has been minced, tahini, olive oil, lemon juice, ground cumin, paprika, salt, and pepper in a food processor. If you need to, scrape down the sides of the food processor to make sure everything is well mixed. Blend until smooth. If the hummus is too thick, slowly add two to three tablespoons of water until it's like you like it. Add more salt, pepper, or lemon juice if you think it needs it after tasting. Put the butternut squash hummus in a bowl that will be used for serving. Add fresh parsley and toasted sesame seeds as a garnish. You can dip fresh vegetables, pita bread, or crackers in it. Have fun with your tasty Butternut Squash Hummus!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Pink Passionfruit Smoothie is a refreshing blend of tropical flavors, perfect for a quick and nutritious breakfast or snack. It's creamy, fruity, and bursting with the tangy sweetness of passionfruit.

Ingredients: 1 ripe banana. 1 cup frozen strawberries. 1/2 cup frozen raspberries. 1/4 cup passionfruit pulp. 1 cup coconut water.

Instructions: Cut up the banana. In a blender, mix all the ingredients together. Mix until it's creamy and smooth. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

This casserole dish is warm and tasty. It has tender chicken, rice, vegetables, a creamy sauce, and melted cheese on top.

Ingredients: 2 cups cooked chicken, shredded. 1 cup uncooked rice. 1 can cream of chicken soup. 1 cup chicken broth. 1 cup frozen mixed vegetables. 1 cup shredded cheddar cheese. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Shred chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, shredded cheddar cheese, garlic powder, salt, and pepper in a bowl. Put the mixture in a casserole dish that has been greased. Place the dish in the oven and cover it with aluminum foil. Bake for 45 to 50 minutes, or until the casserole is bubbling and the rice is fully cooked. Take off the foil and bake for another 10 minutes to give the top a little more color. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 60 minutes

This simple recipe for crunchy granola makes a quick and healthy breakfast or snack. It doesn't have any oil or gluten and is full of healthy things like oats, nuts, seeds, and natural sweeteners.

Ingredients: 2 cups rolled oats. 1/2 cup chopped nuts almonds, walnuts, pecans. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds. 1/4 cup maple syrup. 1/4 cup almond butter. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: Warm the oven up to 325F 160C. Put oats, chopped nuts, pumpkin seeds, and sunflower seeds in a large bowl. Put the almond butter, vanilla extract, cinnamon, and salt in a small saucepan. Warm them over low heat until the ingredients are well mixed. Pour the wet mixture over the dry ingredients and mix them together until they are all covered. Evenly spread the mix out on a baking sheet that has been lined with parchment paper. To get golden brown and crispy, bake for 20 to 25 minutes and stir every five minutes. Before breaking them up into clusters, take them out of the oven and let them cool completely. Keep in a container that keeps air out for up to two weeks.

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy the rich and smoky flavor of Dr. BBQ's Burnt Ends, which are made with cubes of perfectly seasoned and glazed beef brisket. A delicious barbecue treat for any event!

Ingredients: 3 lbs beef brisket point, trimmed. 1/4 cup Dr. BBQ's Big Time BBQ Rub. 1 cup barbecue sauce. 1/4 cup honey. 1/4 cup brown sugar. 2 tbsp unsalted butter, melted.

Instructions: Preheat smoker to 225F. Season the brisket point with Dr. BBQ's Big Time BBQ Rub, ensuring even coverage. Place the brisket on the smoker and cook for 6-8 hours, or until the internal temperature reaches 195F. Remove the brisket from the smoker and let it rest for 15 minutes. Cut the brisket into 1-inch cubes to make burnt ends. In a bowl, mix barbecue sauce, honey, brown sugar, and melted butter to create the glaze. Toss the burnt ends in the glaze until evenly coated. Return the glazed burnt ends to the smoker for an additional 30 minutes, allowing them to caramelize. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 420 minutes

Enjoy how rich and smooth this Vegan Dark Chocolate Mousse Tart is. For chocolate lovers, this dessert is a real treat. The filling is made of rich dark chocolate and creamy coconut milk. The vegan pie crust is buttery and gives the smooth mousse just the right amount of crunch. Add some fresh berries and mint leaves on top to make it look brighter and more interesting.

Ingredients: 1 1/2 cups vegan dark chocolate chips. 1 can 13.5 oz full-fat coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 pre-made vegan pie crust. Fresh berries, for garnish optional. Mint leaves, for garnish optional.

Instructions: Get the coconut milk hot in a small saucepan, but don't let it boil. Pour hot coconut milk over the chocolate chips in a bowl that can handle heat. Let it sit for two minutes, and then stir it until it's smooth and all melted. The vanilla extract and maple syrup should be mixed in well. It's easy to make the pie crust. Just pour the chocolate mixture into it and use a spatula to smooth the top. Put the tart in the fridge for at least four hours, or until it's set. If you want, you can decorate it with fresh berries and mint leaves after it's set before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

#freshberries, #vegantart, #dessertlovers

Indulge in the creamy richness of blueberry cheesecake combined with the cool, refreshing taste of homemade ice cream, all without the need for a churn.

Ingredients: 2 cups heavy cream. 1 14 oz can sweetened condensed milk. 8 oz cream cheese, softened. 1 cup fresh blueberries. 1 teaspoon vanilla extract. 1/2 cup graham cracker crumbs.

Instructions: In a large bowl, whip heavy cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk and vanilla extract to the cream cheese, mixing until well combined. Gently fold whipped cream into the cream cheese mixture until fully incorporated. Fold in blueberries and graham cracker crumbs. Pour mixture into a loaf pan or airtight container. Cover with plastic wrap or lid and freeze for at least 6 hours or overnight until firm. Once frozen, scoop and serve chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy this delicious vegan vanilla cake that is fluffy, light, and very moist. This cake is perfect for any event, whether you're celebrating a special occasion or just want a sweet treat. It comes with the best vegan buttercream frosting.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk. 1/2 cup vegetable oil. 2 tablespoons apple cider vinegar. 2 teaspoons vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour two 8-inch round cake pans. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until smooth. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious and satisfying salad with crispy goat cheese rounds served in vibrant red bowls. Perfect for a light lunch or appetizer.

Ingredients: 4 oz goat cheese. 1/2 cup breadcrumbs. 1 egg. 4 cups mixed greens. 1/4 cup cherry tomatoes. 1/4 cup cucumber slices. 2 tablespoons balsamic vinaigrette. Salt and pepper to taste. 2 red bowls.

Instructions: Turn on your oven and heat it up to 375F 190C. Cut the goat cheese into rounds that are about 1/2 inch thick. Soak each round of goat cheese in an egg, and then cover it with breadcrumbs. Spread the goat cheese rounds out on a baking sheet that has been lined with parchment paper. Bake for 10 to 12 minutes, or until they are golden brown and crispy. Mix the mixed greens, cherry tomatoes, and cucumber slices in a large bowl to make the salad while you wait. Pour the balsamic vinaigrette over the salad and mix it all together by tossing it. Add pepper and salt to taste. Take the goat cheese rounds out of the oven when they are golden and let them cool for a minute. Place the crunchy rounds of goat cheese on top of the salad that has been made in two red bowls. Serve your crispy goat cheese salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 12 minutes

A hearty and flavorful stew featuring braised black beans, served over creamy cheesy spinach polenta and garnished with crispy fried shallots. A delicious and satisfying vegetarian dish!

Ingredients: 1 cup black beans, soaked overnight. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, chopped. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 2 cups cornmeal. 4 cups water. 1 cup shredded cheddar cheese. 2 cups fresh spinach, chopped. 4 shallots, thinly sliced. Oil for frying.

Instructions: In a large pot, saut the chopped onion and minced garlic until fragrant. Add the soaked black beans, diced carrot, and chopped celery to the pot. Stir well. Pour in the vegetable broth and add diced tomatoes, cumin powder, paprika, salt, and pepper. Bring to a simmer and let it cook for 1.5 to 2 hours until beans are tender. Meanwhile, in a separate pot, bring water to a boil. Gradually whisk in the cornmeal, stirring continuously to avoid lumps. Reduce heat and simmer the polenta, stirring in shredded cheddar cheese and chopped spinach until the mixture thickens. In a pan, heat oil for frying. Add thinly sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels. Serve the braised black bean stew over the cheesy spinach polenta, topped with fried shallots. Enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes

Delightful and cute, these White Chocolate Polar Bear Pretzel Pops are perfect for winter celebrations. The combination of sweet white chocolate, crunchy pretzels, and adorable polar bear faces make them a festive and delicious treat.

Ingredients: 1 package of pretzel rods. 1 cup white chocolate chips. Black decorating gel. Miniature marshmallows. Edible candy eyes. Small black candy-coated chocolates for noses. Blue decorating gel optional.

Instructions: Melt white chocolate chips in a microwave-safe bowl according to package instructions. Dip each pretzel rod into the melted white chocolate, ensuring even coverage. Place the coated pretzels on a parchment-lined tray to set. Using black decorating gel, draw polar bear eyes and mouths on miniature marshmallows. Attach edible candy eyes to the marshmallows using a dab of melted white chocolate. Attach a small black candy-coated chocolate to the marshmallow for the nose, using melted white chocolate as glue. Once the pretzel rods have set, dip one end of each rod into the melted white chocolate again to create the bear's face. Attach the decorated marshmallow to the coated end of the pretzel rod, positioning it as the polar bear's face. Allow the chocolate to set completely before serving. Optional: Use blue decorating gel to add winter-themed accents to the pretzel rods. Serve and enjoy these adorable White Chocolate Polar Bear Pretzel Pops!

Prep Time: 30 minutes

Cook Time: 15 minutes

These muffins combine the flavors of Cinnamon Toast Crunch cereal with the delightful texture of a doughnut. They are perfect for breakfast or as a sweet treat any time of the day.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup buttermilk. 1/2 cup plain yogurt. 2 large eggs. 1 tsp vanilla extract. 1 cup crushed Cinnamon Toast Crunch cereal. For the cinnamon sugar coating:. 1/4 cup unsalted butter, melted. 1/2 cup granulated sugar. 1 tsp ground cinnamon.

Instructions: Warm your oven up to 350F 175C, and grease or line a muffin tin with paper liners. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. You will need to whisk the melted butter, buttermilk, yogurt, eggs, and vanilla extract together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Break up the Cinnamon Toast Crunch cereal and add it to the mix. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. Put muffins in the oven and bake for 15 to 18 minutes, or until a toothpick inserted into one comes out clean. Get the cinnamon sugar coating ready while the muffins are baking. It's easy to make the cinnamon sugar mix in a small bowl. Right after you finish making the muffins, while they are still warm, coat the tops with the melted butter and then the cinnamon sugar mix. Set the muffins on a wire rack to cool down. Have fun!

Prep Time: 15 minutes

Cook Time: 18 minutes

These candy corn cake pops are a delightful and inventive treat that are ideal for Halloween parties and gatherings. They'll be a hit with both kids and adults thanks to the iconic candy corn colors.

Ingredients: 1 box of cake mix flavor of your choice. 1/2 cup of frosting flavor that complements the cake. White candy melts. Yellow candy melts. Orange candy melts. Lollipop sticks. Candy corn for decoration.

Instructions: Bake the cake according to the package instructions and let it cool completely. Crumble the cooled cake into fine crumbs in a large bowl. Add half of the frosting to the cake crumbs and mix until well combined. Add more frosting as needed until the mixture holds together. Roll the cake mixture into small balls and place them on a parchment-lined tray. Refrigerate for about 30 minutes. Melt the candy melts in separate bowls according to the package instructions. Dip the tip of a lollipop stick into the melted candy and then insert it into a cake ball about halfway through. Repeat for all cake balls. Dip each cake pop into the melted white candy melts, allowing any excess to drip off. Place the cake pops back on the parchment-lined tray and let them set slightly. Once the white candy coating is set, dip the upper third of the cake pop into the melted yellow candy melts. Let excess melt drip off. Allow the yellow candy coating to set slightly before dipping the lower third of the cake pop into the melted orange candy melts. While the orange candy coating is still wet, press a piece of candy corn onto the center of the cake pop. Let the cake pops dry and harden completely. Serve your creative candy corn cake pops and enjoy!

Prep Time: 45 minutes

Cook Time: 25 minutes

These Yogurt Banana Popsicles are a refreshing and healthy treat perfect for hot summer days. The creamy blend of bananas and Greek yogurt combined with a hint of honey and vanilla makes for a delightful frozen dessert.

Ingredients: 2 ripe bananas. 1 cup Greek yogurt. 2 tablespoons honey. 1 teaspoon vanilla extract. 1/4 cup chopped nuts optional.

Instructions: Peel and slice the bananas. In a blender, combine the sliced bananas, Greek yogurt, honey, and vanilla extract. Blend until smooth. Stir in chopped nuts if desired. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove the popsicles from the molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These vegan cheese and onion cookies are savory, flavorful, and perfect for snacking or as a side dish. They're easy to make and great for sharing with friends and family.

Ingredients: 2 cups all-purpose flour. 1 cup vegan cheese, grated. 1/2 cup onion, finely chopped. 1/4 cup nutritional yeast. 1/4 cup olive oil. 1/4 cup non-dairy milk. 1 tsp baking powder. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Preheat oven to 180C 350F. In a large bowl, combine flour, vegan cheese, onion, nutritional yeast, baking powder, salt, and black pepper. Add olive oil and non-dairy milk to the dry ingredients. Mix until a dough forms. Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with your fingers. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the delicious layers of Snickerdoodle Pound Cake, vanilla yogurt, whipped cream, and just the right amount of cinnamon sugar. It's a delicious treat, and the pecans and caramel sauce on top make it even better.

Ingredients: 1 Snickerdoodle Pound Cake sliced. 2 cups vanilla yogurt. 1 cup whipped cream. 1/2 cup cinnamon sugar. 1/4 cup chopped pecans. Caramel sauce for drizzling.

Instructions: Layer slices of Snickerdoodle Pound Cake at the bottom of serving glasses or bowls. Top the cake with a generous spoonful of vanilla yogurt. Add a dollop of whipped cream on top of the yogurt layer. Sprinkle a layer of cinnamon sugar over the whipped cream. Repeat the layers until the glass or bowl is almost full. Finish with a sprinkle of chopped pecans and a drizzle of caramel sauce. Repeat the layering process for additional servings. Chill in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy the Snickerdoodle Pound Cake Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

Gooey Mud Brookies combine the best of brownies and cookies into one decadent treat. With a fudgy brownie base and a chewy chocolate chip cookie topping, these irresistible treats are sure to please any crowd.

Ingredients: 1 box brownie mix. 1/2 cup vegetable oil. 2 eggs. 1 cup chocolate chips. 1 cup mini marshmallows. 1 cup chopped pecans. 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a large bowl, combine brownie mix, vegetable oil, and eggs. Mix until well combined. Fold in chocolate chips, marshmallows, and pecans into the brownie batter. Spread the brownie batter evenly into the prepared baking pan. In another bowl, mix together melted butter, granulated sugar, cocoa powder, vanilla extract, baking soda, salt, and flour until a dough forms. Drop spoonfuls of the cookie dough over the brownie batter in the pan, then use a spatula to spread it out as evenly as possible. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes