Ariel Hirsch

These Butterfinger pudding pops are a delightful treat combining the creamy goodness of vanilla pudding with the crunch of Butterfinger candy bars, all frozen into a refreshing pop perfect for a hot day.

Ingredients: 1 3.4 oz package instant vanilla pudding mix. 2 cups milk. 1 cup crushed Butterfinger candy bars. 1 cup whipped cream or Cool Whip.

Instructions: Whisk the milk and instant vanilla pudding mix together in a bowl until they are well mixed. Add the broken up Butterfinger candies and mix them in. Add the whipped cream or Cool Whip slowly and mix it in well. Fill up each popsicle mold almost all the way to the top with the mixture. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. When the popsicles are frozen, run warm water over the molds to help them come out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

This raspberry sorbet is a bright and cool dessert that's great for hot summer days or whenever you want something fruity. It tastes like fresh raspberries, with a sweet and sour mix, and is delightfully smooth and creamy.

Ingredients: 4 cups fresh raspberries. 1 cup granulated sugar. 1/4 cup water. 1 tablespoon lemon juice.

Instructions: In a saucepan, combine sugar and water over medium heat until sugar dissolves, creating a syrup. Add raspberries to the syrup, stirring occasionally until raspberries break down and mixture thickens, about 10 minutes. Remove from heat and let cool slightly. Pour the mixture into a blender and blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds. Stir in lemon juice. Chill the mixture in the refrigerator until cold, about 2 hours. Transfer the chilled mixture to an ice cream maker and churn according to manufacturer's instructions, usually about 25-30 minutes. Transfer sorbet to a freezer-safe container and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 40 minutes

These easy-to-make tacos from Thanksgiving leftovers are a great way to enjoy your favorite Thanksgiving leftovers on Tuesday. They taste like traditional Thanksgiving foods and are a satisfying and unique way to eat.

Ingredients: 2 cups shredded turkey leftovers. 1 cup mashed potato leftovers. 1 cup cranberry sauce. 1 cup stuffing leftovers. 8 small tortillas. 1 cup shredded cheese. 1/2 cup gravy. 1/4 cup chopped fresh cilantro. 1/4 cup diced red onion. 1/4 cup sour cream. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup pickled jalapeos. Salt and pepper to taste.

Instructions: Warm the turkey leftovers and mashed potatoes in the microwave or on the stovetop. Lay out the tortillas on a clean surface. Spread a spoonful of cranberry sauce on each tortilla. Add a layer of mashed potatoes on top of the cranberry sauce. Sprinkle stuffing leftovers over the mashed potatoes. Place a portion of shredded turkey on each tortilla. Drizzle a little gravy over the turkey. Sprinkle shredded cheese on top. Fold the tortillas in half to create tacos. Heat a non-stick skillet over medium heat. Place the tacos in the skillet and cook until the tortillas are crispy and the cheese is melted, about 2-3 minutes per side. Remove from heat and let cool slightly. Top with chopped cilantro, diced red onion, sour cream, diced tomatoes, black olives, and pickled jalapeos. Season with salt and pepper to taste. Serve your Thanksgiving leftovers tacos hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Quick Grilled Lemon Chicken Tenders are full of flavor and easy to make for dinner during the week. People will love the grilled chicken tenders that are juicy and tender thanks to the tangy marinade that has lemon and garlic in it.

Ingredients: 1 lb chicken tenders. 2 lemons, juiced and zested. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper. Add chicken tenders to the bowl and toss to coat evenly with the marinade. Let marinate for at least 15 minutes. Preheat grill to medium-high heat. Grill chicken tenders for about 3-4 minutes per side, or until cooked through and grill marks appear. Remove from grill and let rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Satisfy your sweet tooth with this Paleo-friendly chocolate mug cake. It's quick, easy, and made with wholesome ingredients that adhere to the Paleo diet guidelines. Indulge in a guilt-free dessert without any grains or dairy!

Ingredients: 3 tbsp almond flour. 2 tbsp coconut flour. 2 tbsp unsweetened cocoa powder. 1/4 tsp baking powder. 1 egg. 2 tbsp honey or maple syrup. 2 tbsp almond milk. 1/2 tsp vanilla extract. Pinch of salt. 1 tbsp dairy-free chocolate chips optional.

Instructions: In a microwave-safe mug, combine almond flour, coconut flour, cocoa powder, and baking powder. Add the egg, honey or maple syrup, almond milk, vanilla extract, and a pinch of salt to the mug. Stir until well combined. If desired, sprinkle dairy-free chocolate chips on top of the batter. Microwave on high for 1-2 minutes, or until the cake has risen and is set in the center. The cooking time may vary depending on your microwave's wattage, so keep an eye on it. Carefully remove the mug from the microwave it will be hot and let it cool for a minute. Top with additional chocolate chips or a drizzle of honey, if desired. Enjoy your Paleo chocolate mug cake!

Prep Time: 5 minutes

Cook Time: 2 minutes

These refreshing popsicles combine the sweetness of watermelon with the subtle herbaceousness of fresh basil, creating a delightful summer treat.

Ingredients: 4 cups cubed seedless watermelon. 1/4 cup fresh basil leaves. 1/4 cup granulated sugar. 2 tablespoons fresh lime juice.

Instructions: Using a blender, blend the watermelon cubes, basil leaves, sugar, and lime juice together. Mix until it's smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. Run the molds under warm water for a few seconds to get the popsicles out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

A healthier twist on the classic egg salad sandwich. Creamy egg salad with Greek yogurt and light mayonnaise, fresh dill, and crisp vegetables make this sandwich a delicious and lighter option for lunch or dinner.

Ingredients: 6 hard-boiled eggs, chopped. 1/2 cup plain Greek yogurt. 2 tablespoons light mayonnaise. 1 tablespoon Dijon mustard. 1/4 cup finely chopped celery. 1/4 cup finely chopped red onion. 2 tablespoons fresh chopped dill. Salt and pepper to taste. 8 slices whole wheat bread. Lettuce leaves, for serving. Tomato slices, for serving.

Instructions: In a large bowl, combine the chopped hard-boiled eggs, Greek yogurt, light mayonnaise, and Dijon mustard. Add in the finely chopped celery, red onion, and fresh dill. Mix well to combine. Season the egg salad with salt and pepper to taste, adjusting as needed. Place lettuce leaves on 4 slices of whole wheat bread. Divide the egg salad mixture evenly among the 4 slices of bread with lettuce. Top each sandwich with tomato slices and the remaining 4 slices of bread. Serve immediately and enjoy your Lighter Egg Salad Sandwich!

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan, gluten-free, oil-free, and refined sugar-free cherry pie has a sweet cherry filling and a crust that tastes like nuts.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup almond milk. 2 cups fresh cherries, pitted and halved. 2 tablespoons cornstarch. 1/4 cup water. 1 teaspoon vanilla extract. 1 tablespoon lemon juice. 1/2 teaspoon cinnamon.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut flour, maple syrup, and almond milk to form a dough. Press dough into a greased pie dish, covering the bottom and sides evenly. In a saucepan, combine cherries, cornstarch, water, vanilla extract, lemon juice, and cinnamon. Cook over medium heat until mixture thickens, stirring constantly. Pour cherry filling into the prepared pie crust. Bake for 25-30 minutes, or until the crust is golden brown. Allow to cool before slicing. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes