Aracely Collie

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

These Chili Cheese Sliders are perfect for a crowd or a game day snack. They're packed with savory beef, flavorful chili, and gooey melted cheese, all sandwiched between soft slider buns.

Ingredients: 1 lb ground beef. 1 small onion, finely diced. 1 can 15 oz chili with beans. 1 cup shredded cheddar cheese. 12 slider buns. Salt and pepper to taste.

Instructions: In a skillet, cook ground beef and onion over medium heat until beef is browned and onion is softened. Stir in chili and cook until heated through. Preheat oven to 350F 175C. Slice slider buns in half horizontally and place the bottom halves in a baking dish. Top each bun bottom with a spoonful of chili mixture, then sprinkle with shredded cheese. Cover with the top halves of the slider buns. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the sliders are heated through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This anti-inflammatory blueberry smoothie is packed with antioxidants and anti-inflammatory ingredients like turmeric and ginger. It's not only delicious but also helps reduce inflammation in your body.

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1/2 cup spinach leaves. 1/2 cup plain Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. 1/2 teaspoon ground turmeric. 1/2 teaspoon ground ginger. 1/2 teaspoon chia seeds. Ice cubes optional.

Instructions: Place the frozen blueberries, ripe banana, spinach leaves, Greek yogurt, and almond milk in a blender. Add honey if desired for sweetness, ground turmeric, ground ginger, and chia seeds to the blender. If you prefer a colder smoothie, you can add a few ice cubes as well. Blend all the ingredients until smooth and creamy, usually for about 2-3 minutes. Pour the anti-inflammatory blueberry smoothie into a glass, and it's ready to enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A delicious and easy-to-make dish featuring tender chicken breasts topped with flavorful guacamole and melted cheese. Perfect for a quick weeknight dinner or casual gathering with friends.

Ingredients: 2 chicken breasts, boneless and skinless. 1 avocado, mashed. 1 tomato, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 lime, juiced. 1 teaspoon garlic powder. Salt and pepper to taste. 1 cup shredded cheese cheddar or Monterey Jack. 2 tablespoons olive oil.

Instructions: Warm the oven up to 190C 375F. Add garlic powder, salt, and pepper to chicken breasts to season them. Put mashed avocado, diced tomato, chopped red onion, cilantro, lime juice, salt, and pepper in a bowl. This is how you make guacamole. In a pan, heat the olive oil over medium-high heat. Chicken breasts should be cooked for four to five minutes on each side until they are done. Put the chicken breasts that have been cooked in a baking dish. Cover the tops of the chicken breasts with guacamole. On top of the guacamole, sprinkle cheese shreds. For 5 to 7 minutes, or until the cheese melts and bubbles, bake in an oven that has already been heated. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This green smoothie is very good for you, full of good things for you, and it can be used on many different diets. Adding more greens to your diet while enjoying a tasty and cool drink is a great idea.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 cup cucumber, chopped. 1/2 green apple, chopped. 1/2 banana. 1 tablespoon chia seeds. 1 cup almond milk. 1/2 cup ice cubes.

Instructions: Wash the spinach and kale leaves thoroughly. Place the spinach, kale, cucumber, green apple, banana, and chia seeds in a blender. Add the almond milk and ice cubes to the blender. Blend everything until smooth and creamy. Pour the green smoothie into a glass and serve chilled.

Prep Time: 5 minutes

Cook Time: 0 minutes

Spread this easy caramel sauce recipe on ice cream, brownies, apple slices, or any other dessert you like. The microwave method makes it easy and convenient.

Ingredients: 1/2 cup unsalted butter. 1 cup packed brown sugar. 1/4 cup heavy cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put butter and brown sugar in a bowl that can go in the microwave. Set the microwave to high and stir it every minute for two minutes. Add the vanilla extract, salt, and heavy cream slowly and carefully. Stirring every 30 seconds, heat for another one to two minutes until it gets thicker. Let it cool down a bit before you serve.

Prep Time: 5 minutes

Cook Time: 5 minutes

A refreshing and tangy twist on the classic Moscow Mule, this vegan version incorporates cranberry juice for a festive touch.

Ingredients: 2 oz vodka. 1 oz cranberry juice. 1/2 oz lime juice. 4 oz ginger beer. Fresh cranberries and lime slices for garnish. Ice cubes.

Instructions: Fill a copper mug or glass with ice cubes. Pour vodka, cranberry juice, and lime juice into the mug. Top with ginger beer and stir gently to combine. Garnish with fresh cranberries and lime slices. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These almond butter energy balls are a quick and easy way to get protein and healthy fats. They are great for people on the keto diet.

Ingredients: 1 cup almond butter. 1/4 cup unsweetened shredded coconut. 2 tablespoons chia seeds. 2 tablespoons unsweetened cocoa powder. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a bowl, mix together almond butter, shredded coconut, chia seeds, cocoa powder, sweetener, vanilla extract, and salt until well combined. Roll the mixture into small balls, about 1 inch in diameter. Place the energy balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Feta Harissa Fattoush Salad is a refreshing and spicy twist on the classic Middle Eastern salad. The combination of fresh vegetables, feta cheese, and a zesty harissa dressing creates a burst of flavors in every bite.

Ingredients: 2 cups chopped romaine lettuce. 1 cup diced cucumber. 1 cup diced tomatoes. 1/2 cup chopped fresh mint leaves. 1/2 cup chopped fresh parsley leaves. 1/4 cup thinly sliced red onion. 1/4 cup crumbled feta cheese. 1/4 cup pomegranate seeds. 2 tablespoons olive oil. 1 tablespoon harissa paste. 1 tablespoon fresh lemon juice. Salt and pepper to taste. Pita chips for garnish.

Instructions: In a large bowl, combine the romaine lettuce, cucumber, tomatoes, mint, parsley, and red onion. In a small bowl, whisk together the olive oil, harissa paste, and lemon juice to make the dressing. Season with salt and pepper. Drizzle the dressing over the salad and toss to combine. Sprinkle the crumbled feta cheese and pomegranate seeds over the salad. Garnish with pita chips for some added crunch. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes