Billy Buckaroo

With a crispy outside and a soft inside, these baked sweet potato fries are a healthier alternative to regular fries. For a tasty kick, smoked paprika and garlic powder are used to season them.

Ingredients: 2 large sweet potatoes, cut into fries. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon cornstarch.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss sweet potato fries with olive oil, smoked paprika, garlic powder, salt, black pepper, and cornstarch until evenly coated. Spread the fries out in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until fries are golden brown and crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

These gluten-free banana pancakes are light, fluffy, and delicious. They're perfect for a weekend breakfast or brunch, and they're made with simple ingredients.

Ingredients: 2 ripe bananas, mashed. 2 eggs. 1/2 cup almond flour. 1/2 teaspoon baking powder. 1/4 teaspoon cinnamon. 1/4 teaspoon vanilla extract. Coconut oil or cooking spray, for greasing the pan.

Instructions: Mash the bananas and add the eggs, almond flour, baking powder, cinnamon, and vanilla extract. Mix the ingredients together well in a bowl. Put a nonstick griddle or skillet over medium-low heat and coat it with cooking spray or coconut oil. For each pancake, pour about 1/4 cup of the batter onto the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Do it again with the rest of the batter. Warm it up and top it with your favorite things, like honey, maple syrup, or fresh fruit.

Prep Time: 10 minutes

Cook Time: 10 minutes

The Blackened Shrimp Avocado Burrito Bowls go great with this homemade guacamole. It's smooth, sour, and slightly spicy from the jalapeo peppers.

Ingredients: 2 ripe avocados, peeled and pitted. 1 small red onion, finely diced. 1-2 cloves garlic, minced. 1-2 jalapeo peppers, seeded and minced adjust to taste. 1 lime, juiced. 1/2 teaspoon salt adjust to taste. 1/4 teaspoon black pepper. 2 tablespoons fresh cilantro, chopped.

Instructions: Mash the ripe avocados in a bowl until they are smooth but still have some chunks. Cut the red onion into small pieces and mix them in with the minced garlic and jalapeo peppers. Add salt and black pepper to taste, and squeeze the juice of one lime into the mix. Make the seasonings taste better. Chopped fresh cilantro should be added to the guacamole, and everything should be mixed together well. Put plastic wrap over the guacamole, making sure the wrap touches the guacamole's surface to keep it from turning brown. Put it in the fridge for at least 30 minutes to let the flavors mix. Put a lot of guacamole on top of the Blackened Shrimp Avocado Burrito Bowls at the table. Enjoy your creamy and tasty guacamole!

Prep Time: 10 minutes

Cook Time: 0 minutes

A tasty change from regular sliders are these Poppy Seeds Turkey Sliders. The poppy seeds give the juicy turkey patties a slight crunch and a nutty flavor. The Parmesan cheese and Dijon mustard make the taste even better. Perfect for a quick and tasty meal!

Ingredients: 1 lb ground turkey. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 tbsp poppy seeds. 1/4 cup finely chopped onion. 1/4 cup mayonnaise. 1 tsp Dijon mustard. Salt and pepper to taste. Slider buns. Lettuce leaves and tomato slices for garnish.

Instructions: Ground turkey, breadcrumbs, Parmesan cheese, poppy seeds, chopped onion, mayonnaise, Dijon mustard, salt, and pepper should all be mixed together in a bowl. Mix everything together well. Make small patties about the size of sliders out of the mixture. Set the grill or pan on medium-high heat. The turkey sliders should be cooked for four to five minutes on each side, or until they are done all the way through and have a nice sear. Put the slider buns on the grill and toast them for one minute, or until they get a little brown. Put a turkey patty on the bottom half of each bun to make the sliders. Add tomato slices and lettuce leaves, and then put the top half of the bun on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Pepperoni Pizza Baked Potatoes are a fun take on regular baked potatoes because they have the tastes of pizza and the comfort of a baked potato. They are tasty and filling enough to eat as a meal or an appetizer.

Ingredients: 4 large potatoes. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/4 cup pizza sauce. 1/4 cup sliced black olives. 1/4 cup diced green bell peppers. 1/4 cup diced onions. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat your oven to 400F 200C. Wash and scrub the potatoes, then pat them dry with a paper towel. Pierce each potato several times with a fork. Rub olive oil over each potato and sprinkle with salt and pepper. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork. Remove the potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise and scoop out some of the flesh to create a hollow space. Spread pizza sauce inside each potato half. Top each potato half with shredded mozzarella cheese, sliced pepperoni, black olives, diced green bell peppers, diced onions, dried oregano, and garlic powder. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with fresh basil if desired.

Prep Time: 15 minutes

Cook Time: 75 minutes

This vegan sticky toffee pudding has irresistible flavors. It has a soft, moist sponge that is mixed with dates and covered in a rich, decadent toffee sauce. It's the perfect dessert if you want something sweet but don't want to use any animal products.

Ingredients: 200g pitted dates. 250ml boiling water. 1 tsp bicarbonate of soda. 100g vegan butter. 150g soft brown sugar. 200g self-raising flour. 1 tsp vanilla extract. 100ml dairy-free milk such as almond or oat. For the toffee sauce:. 100g vegan butter. 200g soft brown sugar. 150ml dairy-free cream such as coconut or soy.

Instructions: Warm your oven up to 350F 182C and grease a baking dish. Put the dates in a bowl after cutting them up. Pour the boiling water over them and then add the baking soda. Wait five minutes. Mix the vegan butter and brown sugar in a different bowl until they are light and fluffy. When you mix the butter and sugar together, add the vanilla extract, flour, and dairy-free milk. Add the dates that have been soaked, along with the liquid, to the batter and mix well. As soon as the baking dish is ready, pour the batter into it and use a spatula to smooth the top. Put it in an oven that has already been heated and bake it for 25 to 30 minutes, or until a skewer stuck in the middle comes out clean. You can make the toffee sauce while the pudding is baking. Over medium heat, melt the vegan butter and brown sugar in a saucepan. When it's melted, add the nondairy cream and mix it in until it's smooth. Let it cook on low heat for a few minutes, until it gets a little thicker. If you want to make holes in the top of the pudding, take it out of the oven and do that all over. Put half of the toffee sauce on top of the hot pudding and let it soak in. Put the warm pudding on a plate and drizzle the rest of the toffee sauce over it.

Prep Time: 20 minutes

Cook Time: 30 minutes

These vegan orange chocolate brownie cookies are a delightful combination of rich chocolate and citrusy orange flavors. They're perfect for indulging your sweet tooth while still sticking to a vegan diet.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup brown sugar. 1/4 cup coconut oil, melted. 1/4 cup non-dairy milk. Zest of 1 orange. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine flour, cocoa powder, brown sugar, coconut oil, non-dairy milk, orange zest, baking powder, and salt. Mix until well combined. Fold in vegan chocolate chips. Using a cookie scoop or spoon, scoop dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes

Indulge in the rich and creamy goodness of this Hot Chocolate Brownie Torte. It's a luscious dessert that combines the fudgy delight of brownies with a trio of chocolate flavors and a touch of hot fudge sauce. Perfect for chocolate lovers!

Ingredients: 1 box of brownie mix. 1/2 cup 1 stick of unsalted butter, melted. 2 large eggs. 1/4 cup water. 1/4 cup unsweetened cocoa powder. 1 cup semisweet chocolate chips. 1 cup heavy cream. 1/2 cup milk chocolate chips. 1/2 cup white chocolate chips. 1/4 cup hot fudge sauce. 1 cup whipped cream for garnish. Chocolate shavings for garnish. Fresh raspberries for garnish.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and grease a 9-inch round cake pan. Beat together the brownie mix, eggs, water, melted butter, and unsweetened cocoa powder in a mixing bowl. Blend until thoroughly blended. Pour the batter into the cake pan that has been prepared, then stir in the semisweet chocolate chips. A toothpick inserted into the center should come out with a few moist crumbs after baking for 30 to 35 minutes. Take the brownie torte out of the oven and allow it to cool entirely in the pan. The heavy cream should be heated in a saucepan over low heat until it starts to simmer. After turning off the heat, thoroughly mix in the white and milk chocolate chips until they are smooth. After the brownie torte cools, take it out of the pan and put it onto a platter. Drizzle the brownie torte with the chocolate ganache mixture, letting it run down the sides. Pour the hot fudge sauce over the ganache after it has warmed up. To allow the ganache and fudge sauce to set, place the torte in the refrigerator for a minimum of one hour. Add fresh raspberries, chocolate shavings, and a dollop of whipped cream as garnish before serving. Cut into squares and savor your rich Hot Chocolate Brownie Torte!

Prep Time: 20 minutes

Cook Time: 35 minutes

A smooth and tasty soup that has the sweetness of apples, the earthiness of pumpkin, and a hint of smoke from chipotle peppers.

Ingredients: 1 medium pumpkin, peeled, deseeded, and cubed. 2 apples, peeled, cored, and diced. 1 onion, chopped. 3 cloves garlic, minced. 1 chipotle pepper in adobo sauce, chopped. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons olive oil. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: In a big pot, heat the olive oil over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Crack up some apples, cut up some pumpkin, and chop up some chipotle pepper. Bring it to a boil. Add the coconut milk and vegetable broth. Bring to a low boil, then cook for about 20 minutes, or until the pumpkin is soft. Blend the soup until it's smooth with an immersion blender. Add salt, pepper, and maple syrup and mix well. Make the seasonings taste better. If you want, you can serve it hot with a drizzle of coconut milk and some chopped fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes