Christophe Basterra

Indulge in the vegan version of the famous Neiman Marcus cookies, packed with rich chocolate chips and crunchy nuts, these cookies are a delightful treat for any occasion.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 flax eggs 2 tablespoons ground flaxseed meal + 6 tablespoons water. 1 teaspoon vanilla extract. 2 cups vegan chocolate chips. 1 cup chopped pecans or walnuts.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax eggs by mixing ground flaxseed meal with water. Let it sit for 5 minutes to thicken. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in the flax eggs and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in vegan chocolate chips and chopped nuts until evenly distributed. Scoop cookie dough onto the prepared baking sheet, leaving space between each cookie. Bake in preheated oven for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these vegan Neiman Marcus cookies with a glass of almond milk!

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the refreshing flavors of strawberry lemonade in cookie form with these delicious and tangy cookies. Perfect for a summer treat or anytime you crave a burst of fruity goodness.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 2 tablespoons strawberry puree. 2 tablespoons lemon juice. 2 teaspoons lemon zest. 3 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup finely chopped strawberries.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg, strawberry puree, lemon juice, and lemon zest and mix well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chopped strawberries and mix them in well. Make a log out of each half of the dough. Cover with plastic wrap and put in the fridge for at least two hours to chill. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Before putting the rounds of chilled cookie dough on the ready baking sheet, cut the logs of dough into slices. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. With a glass of cold lemonade, these Strawberry Lemonade Cookies are a great treat!

Prep Time: 20 minutes

Cook Time: 10-12

This Blue Cheese and Bacon Fried Egg Sandwich is a tasty treat. When you put the crispy bacon, creamy blue cheese, and perfectly fried eggs together, your mouth waters. Add your favorite toppings to make it your own and enjoy a filling meal.

Ingredients: 4 slices of bacon. 4 large eggs. 4 hamburger buns. 4 tablespoons of butter. 4 ounces of blue cheese, crumbled. Salt and pepper to taste. Optional toppings: lettuce, tomato, mayonnaise.

Instructions: Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. In the same skillet, melt 2 tablespoons of butter over medium-low heat. Split the hamburger buns and place them face-down in the skillet. Toast until golden brown, about 2 minutes. Remove and set aside. In the same skillet, add the remaining 2 tablespoons of butter and melt over medium-low heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season with salt and pepper. Assemble the sandwiches: Place a slice of bacon on the bottom half of each bun, followed by a fried egg, crumbled blue cheese, and any optional toppings you like. Top with the other half of the bun, and your Fried Egg Sandwich with Bacon and Blue Cheese is ready to serve.

Prep Time: 10 minutes

Cook Time: 15 minutes

The Instant Pot cooks up the fluffiest, perfectly cooked quinoa with minimal effort. A versatile and nutritious side dish for any meal!

Ingredients: 1 cup quinoa. 2 cups water. 1/2 teaspoon salt. 1 tablespoon olive oil.

Instructions: Rinse quinoa under cold water. In Instant Pot, combine quinoa, water, salt, and olive oil. Close the lid and set the vent to sealing position. Cook on high pressure for 1 minute. Allow natural pressure release for 10 minutes, then manually release remaining pressure. Fluff quinoa with a fork and serve.

Prep Time: 5 minutes

Cook Time: 11 minutes

Experience the savory goodness of Steak N' Shake with this Garlic Steakburger recipe. Juicy beef patties, melted cheese, and a flavorful garlic mayo create a mouthwatering burger that will satisfy your cravings.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of American cheese. 4 cloves of garlic, minced. 1/4 cup mayonnaise. 2 tbsp butter. 1 tsp Worcestershire sauce. Salt and pepper to taste. Lettuce, tomato, and onion slices for garnish.

Instructions: To make garlic mayo, put minced garlic, mayonnaise, and Worcestershire sauce in a bowl and mix them together. Put away. Make 4 patties out of the ground beef that are all the same size. Add salt and pepper to both sides. Set the grill or pan on medium-high heat. After you add the butter, cook the burger patties for four to five minutes on each side, or until they are done the way you like them. Add a slice of cheese to top of each patty in the last minute of cooking and cover to melt. You can grill or toast the hamburger buns until they are just barely browned. Put some garlic mayo on the bottom half of each bun. Put a patty with cheese on top of each bun. Add lettuce, tomato slices, and onion slices on top. Add the top half of the bun to finish the burger. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Add a touch of fruity sweetness to your morning routine with these homemade Peach Bellini bagels. The combination of peach puree and schnapps gives these bagels a unique flavor that's perfect for breakfast or brunch.

Ingredients: 1 cup warm water. 2 1/4 teaspoons active dry yeast. 3 cups all-purpose flour. 1 1/2 teaspoons salt. 2 tablespoons sugar. 1/4 cup peach puree. 1/4 cup peach schnapps. 1/4 cup peach chunks optional. 1/4 cup sugar for boiling. 1 tablespoon baking soda for boiling.

Instructions: Warm water and active dry yeast should be mixed together in a small bowl. Allow it to sit for 5 to 10 minutes until it foams up. Put flour, salt, and 2 tablespoons of sugar in a large bowl and mix them together. Mix the yeast, peach puree, and peach schnapps together and then add them to the dry ingredients. Mix it until it turns into a dough. For about 10 minutes, knead the dough on a floured surface until it gets smooth and springy. Put the dough in a bowl that has been greased. Cover it with a damp cloth and let it rise for an hour, or until it has doubled in size. Turn on your oven and heat it up to 425F 220C. The dough has risen, so punch it down and divide it into 8 equal pieces. Rolling each piece into a ball and making a hole in the middle will make it into a bagel. You can stretch the hole to the size you want. Bring water to a boil in a large pot. Then add 1/4 cup of sugar and 1 tablespoon of baking soda. Take each bagel out of the water and put it on a baking sheet lined with parchment paper. Boil them for one to two minutes on each side. You can add peach chunks to the tops of the bagels if you want to. Before you put the bagels in the oven, heat it up. Bake them for 20 to 25 minutes, or until they are golden brown and have a little crust. Take them out of the oven and set them on a wire rack to cool. Have fun with your homemade Peach Bellini bagels!

Prep Time: 30 minutes

Cook Time: 25 minutes

Spice up your BBQ with these Firecracker Treats in Tube Containers. They're flavorful, fun to make, and perfect for adding a festive touch to your summer grilling sessions.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 2 cloves garlic, minced. 1/4 cup BBQ sauce. 1 tsp Worcestershire sauce. Salt and pepper to taste. Tube containers for shaping.

Instructions: Preheat the grill to medium-high heat. In a bowl, combine ground beef, breadcrumbs, chopped onion, chopped bell pepper, minced garlic, BBQ sauce, Worcestershire sauce, salt, and pepper. Mix the ingredients until well combined. Divide the mixture into equal portions and shape them into firecracker shapes. Insert a skewer into each shaped firecracker treat and place them on the preheated grill. Grill for 12-15 minutes, turning occasionally, until the treats are cooked through and have a nice char. Remove the firecracker treats from the grill and let them cool slightly. Carefully insert each treat into a tube container, creating a fun and festive presentation. Serve the Firecracker Treats in Tube Containers at your BBQ party and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Slow Cooker Candied Yams are a delicious and easy side dish perfect for holiday gatherings or any meal. The sweet potatoes cook slowly in a buttery brown sugar mixture, resulting in tender, caramelized yams that are sure to please everyone at the table.

Ingredients: 4 large sweet potatoes, peeled and sliced into rounds. 1/2 cup unsalted butter, melted. 1 cup brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/4 cup water. Mini marshmallows optional, for topping.

Instructions: Melt the butter and add the brown sugar, cinnamon, nutmeg, and salt to a bowl. Stack rounds of sweet potato in the slow cooker. Cover the sweet potatoes with the butter-sugar mix. Fill the slow cooker with water. On low heat, cover and cook for 6 to 8 hours, or until the sweet potatoes are soft. If you can, stir them around halfway through the cooking time. In the last 30 minutes of cooking, you can add a layer of mini marshmallows on top if you want to. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty and comforting casserole with soft chicken, a creamy sauce, mixed vegetables, and flaky biscuits on top.

Ingredients: 2 cups cooked chicken, shredded. 1 can condensed cream of chicken soup. 1 cup sour cream. 1 cup shredded cheddar cheese. 1 cup frozen mixed vegetables. 1 can refrigerated biscuits.

Instructions: Warm the oven up to 190C 375F. Put cooked chicken, cream of chicken soup, sour cream, shredded cheddar cheese, and mixed vegetables in a bowl. Put the mix into a 9x13-inch baking dish that has been greased. Put four biscuit pieces on top of the chicken mixture after cutting each one in half. It should be baked for 25 to 30 minutes, or until the biscuits are golden brown and the casserole is hot all the way through.

Prep Time: 15 minutes

Cook Time: 30 minutes

This easy one-pot mushroom pilaf is a flavorful and satisfying dish that comes together effortlessly. The combination of tender mushrooms, aromatic onions, and garlic infuses the rice with rich flavor, making it a perfect side dish or a hearty vegetarian main course.

Ingredients: 1 cup rice. 2 cups vegetable broth. 1 cup sliced mushrooms. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a pot, heat olive oil over medium heat. Add diced onions and minced garlic, saut until softened. Add sliced mushrooms and cook until they release their moisture. Stir in rice and cook for a couple of minutes until lightly toasted. Pour in vegetable broth, season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid is absorbed. Remove from heat, let it sit covered for 5 minutes. Fluff rice with a fork, garnish with fresh parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

This recipe offers a vegan twist on classic buffalo wings, using tofu instead of chicken. The tofu turns crispy and flavorful in the air fryer, while the buffalo sauce adds a spicy kick.

Ingredients: 1 block tofu, pressed and cut into cubes. 1/4 cup hot sauce. 2 tbsp soy sauce. 2 tbsp maple syrup. 1 tbsp apple cider vinegar. 1 tsp garlic powder. 1 tsp onion powder. 1/2 cup cornstarch. Cooking spray or oil for air frying.

Instructions: Preheat the air fryer to 400F 200C. In a bowl, mix hot sauce, soy sauce, maple syrup, apple cider vinegar, garlic powder, and onion powder. Coat tofu cubes in cornstarch. Place coated tofu cubes in the air fryer basket in a single layer. Spray lightly with cooking spray or brush with oil. Air fry for 15-20 minutes, shaking the basket halfway through, until tofu is crispy and golden brown. Transfer the cooked tofu to a large bowl and pour the buffalo sauce over it. Toss gently to coat evenly.

Prep Time: 10 minutes

Cook Time: 20 minutes

Learn how to make delightful Oreo pops—a fun and tasty treat that combines the crunch of Oreo cookies with the richness of chocolate coating.

Ingredients: 12 Oreo cookies. 1 cup semisweet chocolate chips. 2 tablespoons vegetable oil. Assorted toppings sprinkles, crushed nuts, etc.. 12 lollipop sticks.

Instructions: Twist apart the Oreo cookies, and carefully insert a lollipop stick into the cream center of each cookie. Melt the semisweet chocolate chips and vegetable oil together in a microwave-safe bowl, stirring at 30-second intervals until smooth and well combined. Dip each Oreo cookie into the melted chocolate, allowing excess chocolate to drip back into the bowl. If desired, roll the chocolate-coated Oreo pops in sprinkles, crushed nuts, or other assorted toppings. Place the coated Oreo pops on a parchment-lined tray and refrigerate until the chocolate is set. Once the chocolate is firm, your Oreo pops are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A refreshing and tropical slushie combining the sweet flavors of peach and cherry with creamy coconut milk. Perfect for hot summer days or any time you crave a fruity and indulgent treat.

Ingredients: 2 ripe peaches, pitted and chopped. 1 cup fresh cherries, pitted. 1 can 13.5 oz coconut milk. 2 cups ice cubes. 2 tbsp honey or agave syrup optional, adjust to taste.

Instructions: Put chopped peaches, cherries with pits removed, coconut milk, and ice cubes in a blender. You need to blend it until it's smooth and slushy. If you want to change how sweet it is, you can add honey or agave syrup. Pour into glasses and serve right away. If you want, you can decorate with fresh cherry or peach slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

These flourless pumpkin blender muffins are incredibly easy to make and bursting with wholesome ingredients. They're perfect for a quick and nutritious breakfast or snack, and they're vegan-friendly!

Ingredients: 1 cup rolled oats. 1 cup canned pumpkin puree. 1 ripe banana. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp baking powder. 1 tsp baking soda. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp salt. 1/4 cup chopped walnuts or pecans optional.

Instructions: Set the oven to 350F 175C and heat it up. Clean and grease a muffin tin, or use muffin liners to line it. Put everything in a blender or food processor except the nuts. Mix everything together until it's smooth. Add the chopped nuts if you want to. Fill up each muffin tin cup three quarters of the way to the top with batter. Put muffins in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.

Prep Time: 10 minutes

Cook Time: 20 minutes

Cookies 'n' Cream Frozen Coffee is a great treat because it has the right amount of coffee, cookies, and creaminess. It's a delicious treat that gives you both coffee and dessert in one!

Ingredients: 1 cup of strong brewed coffee, cooled. 1 cup of milk. 1/2 cup of crushed chocolate sandwich cookies. 2 tablespoons of chocolate syrup. 2 tablespoons of sugar adjust to taste. 1 cup of ice cubes. Whipped cream for topping optional. Additional crushed cookies for garnish optional.

Instructions: In a blender, combine the cooled brewed coffee, milk, crushed chocolate sandwich cookies, chocolate syrup, sugar, and ice cubes. Blend until the mixture is smooth and the cookies are well incorporated. Taste the frozen coffee and adjust the sweetness by adding more sugar if needed, then blend again to combine. Pour the Cookies 'n' Cream Frozen Coffee into serving glasses. If desired, top each glass with whipped cream and garnish with additional crushed cookies. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the rich, creamy texture of pumpkin cheesecake without having to worry about gluten. You can enjoy the rich flavors of pumpkin pie and the smooth texture of cheesecake in this delicious gluten-free dessert.

Ingredients: 2 cups almond flour. 1/4 cup coconut sugar. 1/4 cup melted coconut oil. 16 oz dairy-free cream cheese, softened. 1 cup canned pumpkin puree. 1/2 cup coconut sugar. 2 tsp pumpkin pie spice. 2 tsp vanilla extract. 3 eggs. 1/4 cup coconut cream.

Instructions: Warm the oven up to 175F 350C. Melt 1/4 cup of coconut sugar and mix it with almond flour in a bowl to make crust dough. Put the crust mix in the bottom of a 9-inch springform pan that has been greased. Add pumpkin puree, 1/2 cup of coconut sugar, pumpkin pie spice, and vanilla extract to a different bowl. Soften the cream cheese and mix it in. Slowly add the eggs, making sure to mix well after each one. Put the filling on top of the crust. Put it in the oven for 45 to 50 minutes, or until the middle is almost set. Leave the cheesecake in the oven for an hour to cool down after turning it off. Take out of the oven and let cool completely. Put it in the fridge for at least four hours or overnight. Before you serve the cheesecake, whip the coconut cream and spread it on top.

Prep Time: 20 minutes

Cook Time: 50 minutes

A delicious combination of tender chicken, crispy bacon, creamy avocado, and tangy honey mustard dressing, all served atop a bed of fresh mixed greens.

Ingredients: 2 chicken breasts. 4 slices of bacon. 1 avocado. 1/4 cup honey. 2 tablespoons Dijon mustard. 1 tablespoon olive oil. Salt and pepper to taste. Mixed salad greens.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts, and then brush them with olive oil. Add honey and Dijon mustard to a small bowl. Mix them together to make the sauce. Brush half of the honey mustard sauce on each chicken breast before putting them on a baking sheet. Two pieces of bacon should be wrapped around each chicken breast. Put it in the oven and bake for 25 to 30 minutes, or until the chicken is fully cooked. Get the salad greens ready and the avocado sliced while the chicken is baking. The chicken should be cooled down for a while before it is sliced. Put salad greens on plates and add chicken and avocado slices on top of them. Serve the salad with the rest of the honey mustard sauce drizzled over it.

Prep Time: 15 minutes

Cook Time: 30 minutes