Craig Taylor Broad

Indulge in the ultimate brownie experience with these Triple Threat Brownies featuring layers of rich chocolate brownie, Oreo cookies, fudgy chocolate, and a decadent cookie dough frosting. Perfect for satisfying all your sweet cravings in one delicious treat!

Ingredients: 1 box brownie mix. 24 Oreo cookies. 1 cup chocolate chips. 1/2 cup butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 2-3 tablespoons milk. 1/2 cup mini chocolate chips. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat oven to 350F 175C and grease a 9x13 inch baking pan. Prepare the brownie mix according to package instructions and pour half of the batter into the prepared pan. Arrange the Oreo cookies evenly over the batter. Melt chocolate chips in the microwave or over a double boiler until smooth, then pour over the Oreos. Pour the remaining brownie batter over the chocolate layer, spreading it evenly. In a mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Gradually add the flour, mixing until well combined. If the frosting is too thick, add milk, one tablespoon at a time, until desired consistency is reached. Fold in the mini chocolate chips and chopped nuts if using. Spread the cookie dough frosting evenly over the brownie batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely in the pan before slicing and serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

This Roasted Cauliflower, Date, and Red Onion Salad is a delightful combination of sweet, savory, and crunchy flavors. It's perfect as a side dish or a light meal on its own.

Ingredients: 1 medium head of cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 8 Medjool dates, pitted and chopped. 1 small red onion, thinly sliced. 1/2 cup fresh parsley, chopped. 1/4 cup toasted pine nuts. 4 cups mixed greens.

Instructions: Turn on your oven and heat it up to 425F 220C. Sprinkle the cauliflower florets with salt and pepper and olive oil. Place them on a baking sheet. For 25 to 30 minutes, or until soft and slightly browned, roast the cauliflower in an oven that has already been heated. Toast the pine nuts and mix them with the chopped dates, sliced red onion, fresh parsley, and roasted cauliflower in a large bowl. Mix the salad ingredients together by tossing them around. Put the salad on a bed of mixed greens and top it with your favorite dressing. Have a nice time with your roasted cauliflower, date, and red onion salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the delicious mix of chocolate, coconut, and caramel flavors in these vegan Samoa brownie bars. They're great for satisfying your sweet tooth and don't have any eggs or dairy.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup shredded coconut. 1/4 cup coconut sugar. 1/4 cup dairy-free chocolate chips. 1/4 cup almond milk. 1 tsp vanilla extract. 1/4 tsp salt.

Instructions: Set the oven to 350F 175C and heat it up. Mix the cocoa powder, maple syrup, melted coconut oil, and salt in a bowl until everything is well mixed. To make a crust, press the mixture into a baking pan that has been lined with parchment paper. Bake for 15 minutes or until it's done. Shred the coconut and mix it with the coconut sugar, dairy-free chocolate chips, almond milk, and vanilla extract in a different bowl. Put the coconut mix on top of the crust that has been baked. Add 10 to 12 more minutes of baking and keep going until the coconut is lightly toasted. Before cutting it into bars, let it cool all the way down. Thanks for making my vegan Samoa brownie bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

There are lots of different tastes and textures in this Sweet Potato Salad. It has soft sweet potatoes, crunchy walnuts, sweet cranberries, and a tangy maple-cumin dressing. There's no better time to make this side dish than at a family dinner or a potluck.

Ingredients: 3 medium sweet potatoes, peeled and cubed. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup dried cranberries. 1/4 cup walnuts, chopped. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1/2 teaspoon ground cumin. Salt and pepper to taste.

Instructions: To make the sweet potatoes soft, boil them in water for about 10 to 12 minutes. Let it cool down after draining. Put the cooked sweet potatoes, red onion, cilantro, cranberries, and walnuts in a large bowl. Mix the maple syrup, cumin, salt, and pepper with a whisk in a small bowl with an olive oil base. Add the dressing to the sweet potato mix and toss it around until it's well covered. Put it in the fridge for at least 30 minutes before you serve it. Enjoy it cold!

Prep Time: 15 minutes

Cook Time: 12 minutes

This pink lemonade fudge is a tasty treat that tastes like tangy pink lemonade. It's great for summer parties or any time you want something sweet and sour.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup pink lemonade concentrate. 2 tablespoons unsalted butter. 1 teaspoon lemon zest. 2-3 drops pink food coloring optional. 1/2 cup powdered sugar for dusting.

Instructions: Put parchment paper around the edges of an 8x8-inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off. Put the white chocolate chips, sweetened condensed milk, pink lemonade concentrate, and butter in a bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until the chocolate and butter are completely melted and the mixture is smooth. Add the lemon zest and pink food coloring, if using, and mix it in well. Put the mixture into the baking pan that has been prepared. Use a spatula to spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. Use the extra piece of parchment paper to lift the fudge out of the pan once it's set. Put powdered sugar on top of the fudge and cut it into squares or rectangles. Enjoy your Pink Lemonade Fudge after you've made it!

Prep Time: 15 minutes

Cook Time: 2 minutes

This refreshing salad is elevated to perfection with the Best Marinade in Existence. The combination of fresh veggies and the flavorful marinade creates a delightful and healthy dish.

Ingredients: 1 cup of mixed greens. 1/2 cup of cherry tomatoes, halved. 1/2 cup of cucumber, sliced. 1/4 cup of red onion, thinly sliced. 1/4 cup of feta cheese, crumbled. 2 tablespoons of your Best Marinade in Existence.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle the Best Marinade in Existence over the salad ingredients. Toss the salad gently to ensure all ingredients are coated with the marinade. Sprinkle the crumbled feta cheese on top of the salad. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A quick and delicious way to enjoy pizza with a crispy French bread crust.

Ingredients: 1 French baguette. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup sliced green bell peppers. 1/4 cup sliced red onions. 1/4 cup sliced mushrooms. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Olive oil for brushing.

Instructions: Preheat your oven to 400F 200C. Slice the French baguette in half lengthwise and place it on a baking sheet. Brush the cut sides of the baguette with olive oil. Spread pizza sauce evenly over both halves of the baguette. Sprinkle shredded mozzarella cheese over the sauce. Top with pepperoni, black olives, green bell peppers, red onions, and mushrooms. Season with dried oregano, garlic powder, salt, and pepper. Bake in the preheated oven for about 12-15 minutes or until the cheese is bubbly and the bread is toasted. Remove from the oven and let it cool slightly before slicing. Serve hot and enjoy your homemade French Bread Pizza!

Prep Time: 10 minutes

Cook Time: 15 minutes

The garlic, olive oil, salt, pepper, and balsamic vinegar in this gluten-free Garlic Brussels Sprouts Potatoes recipe make the roasted vegetables taste great. This side dish goes well with any main course because it's tasty and filling.

Ingredients: 4 cups Brussels sprouts, halved. 4 cups baby potatoes, halved or quartered. 4 cloves garlic, minced. 3 tbsp olive oil. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp balsamic vinegar.

Instructions: Get the oven ready by heating it up to 400F 200C. Place Brussels sprouts, potatoes, and minced garlic in a large bowl. Add olive oil, salt, and black pepper. Toss the ingredients until they are well covered. Place the vegetables in a single layer on a baking sheet. Place the Brussels sprouts and potatoes in an oven that has already been heated. Roast for 25 to 30 minutes, stirring them halfway through, or until they are soft and lightly browned. Before you serve the roasted vegetables, drizzle them with balsamic vinegar.

Prep Time: 10 minutes

Cook Time: 25 minutes

This vibrant and nutritious salad features a mix of hearty bulgur wheat, protein-rich mixed beans, and fresh vegetables, all tossed in a flavorful chickpea pesto dressing. It's a satisfying and wholesome dish perfect for any meal or occasion.

Ingredients: 1 cup bulgur wheat. 2 cups cooked mixed beans such as kidney beans, black beans, and chickpeas. 1 cup cherry tomatoes, halved. 1/2 cup chopped cucumber. 1/4 cup chopped red onion. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh cilantro. 1/4 cup chopped roasted almonds. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the bulgur wheat. Allow it to cool down after cooking. Put the cooked bulgur wheat, mixed beans, cherry tomatoes, cucumber, red onion, parsley, basil, cilantro, and roasted almonds in a large bowl. To make the pesto, put the chickpeas, lemon juice, and olive oil in a small blender or food processor and blend them until they are smooth. Add the chickpea pesto to the salad and mix it all together until it's well covered. Add pepper and salt to taste. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

The creamy texture of guacamole and the fresh flavors of salsa come together in this Guacamole Salsa Dip, making a tasty and versatile dip that's great for parties or snacking.

Ingredients: 2 ripe avocados, peeled and diced. 1 tomato, diced. 1/4 cup red onion, finely chopped. 1 jalapeno, seeded and diced. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a bowl, mash the avocados with a fork until smooth. Add the diced tomato, chopped red onion, diced jalapeno, chopped cilantro, minced garlic, and lime juice to the bowl with the mashed avocado. Mix everything together until well combined. Season with salt and pepper to taste. Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld. Enjoy with tortilla chips or fresh vegetables!

Prep Time: 15 minutes

Cook Time: 0 minutes

Beat the heat with this refreshing Frosted Lemonade Smoothie that combines the zesty flavors of lemon with the creaminess of ice cream. It's a perfect summer treat!

Ingredients: 1 cup of lemon sorbet. 1/2 cup of vanilla ice cream. 1/2 cup of frozen lemonade concentrate. 1/2 cup of milk. 2 tablespoons of powdered sugar. 1 cup of ice cubes. Lemon slices and mint leaves for garnish.

Instructions: Combine lemon sorbet, vanilla ice cream, frozen lemonade concentrate, milk, and powdered sugar in a blender. Blend until smooth and creamy. Add ice cubes and blend again until the mixture is thick and frosty. Pour the Frosted Lemonade Smoothie into glasses. Garnish with lemon slices and mint leaves. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This breakfast with blueberries Quinoa is a hearty and healthy vegan breakfast food. I cooked the quinoa in almond milk with a little maple syrup and vanilla. I then mixed it with fresh blueberries, nuts, and chia seeds to make it more flavorful and give it more texture.

Ingredients: 1 cup quinoa. 2 cups almond milk. 1 tablespoon maple syrup. 1 teaspoon vanilla extract. 1 cup fresh blueberries. 2 tablespoons chopped almonds or walnuts. 1 tablespoon chia seeds. Pinch of cinnamon.

Instructions: Use cold water to rinse the quinoa. Put the quinoa, almond milk, maple syrup, and vanilla extract in a saucepan and mix them together. Bring up the temperature. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed. Fresh blueberries, chopped nuts, chia seeds, and cinnamon should all be mixed in. After another two to three minutes, cook until the blueberries are warm all the way through. Leave it alone for a while after taking it off the heat. If you want, you can serve it warm with extra blueberries and nuts on top.

Prep Time: 5 minutes

Cook Time: 20 minutes

This antioxidant-rich smoothie is bursting with flavors and nutrients. Acai berries are packed with antioxidants and essential nutrients, while the combination of berries, banana, and spinach adds even more vitamins and minerals. Chia seeds provide omega-3 fatty acids and fiber, making this smoothie a wholesome and delicious treat.

Ingredients: 1 cup frozen mixed berries. 1 frozen banana. 1 packet unsweetened acai puree. 1 tablespoon chia seeds. 1 cup spinach leaves. 1 cup almond milk. 1 tablespoon agave syrup or maple syrup.

Instructions: In a blender, mix all the ingredients together. Mix until it's creamy and smooth. Pour into glasses and serve right away. You can add more berries or chia seeds as a garnish if you want to.

Prep Time: 5 minutes

Cook Time: 0 minutes

This vegan cheesy broccoli pizza is a delicious twist on a classic favorite. It's loaded with gooey vegan mozzarella cheese and nutritious broccoli, making it a satisfying and flavorful meal for vegans and non-vegans alike.

Ingredients: 1 pre-made pizza crust. 1 cup vegan mozzarella cheese, shredded. 1 cup broccoli florets, steamed. 1/4 cup tomato sauce. 1/4 teaspoon garlic powder. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put tomato sauce all over the pizza crust in a thin layer. On top of the sauce, sprinkle half of the vegan mozzarella cheese that has been shred. Place broccoli florets that have been steamed on top of the cheese. Cover the broccoli with the rest of the vegan mozzarella cheese. It should have salt, pepper, dried oregano, dried basil, and garlic powder on it. In an oven that has already been heated, bake the crust for 12 to 15 minutes, or until it turns golden brown and the cheese melts and bubbles. Take it out of the oven, let it cool down a bit, then cut it up and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe pairs succulent chicken breasts with a rich and creamy mushroom sauce, perfectly complemented by a glass of your favorite red wine. The flavors meld together beautifully, making it a comforting and satisfying meal.

Ingredients: 1 bottle of your favorite red wine. 4 boneless skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 cup sliced mushrooms. 1 cup chicken broth. 1/2 cup heavy cream. 1 tablespoon chopped fresh thyme. 1 tablespoon chopped fresh parsley.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add chopped onion and garlic. Cook until softened, about 2-3 minutes. Add sliced mushrooms and cook until they release their juices and start to brown, about 5 minutes. Pour in chicken broth and bring to a simmer. Let it cook for 2-3 minutes. Stir in heavy cream, thyme, and parsley. Let the sauce simmer for another 2-3 minutes. Return chicken breasts to the skillet, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through. Serve chicken with the mushroom cream sauce poured over the top, accompanied by a glass of red wine.

Prep Time: 15 minutes

Cook Time: 30 minutes

A tasty seafood salad trio with crab, shrimp, and mixed greens tossed in a tangy lemon dressing.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb lump crabmeat. 1 lb mixed greens. 1/2 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1 avocado, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Boil shrimp in salted water until pink and cooked through, about 3 minutes. Drain and let cool. In a large bowl, combine mixed greens, red onion, cherry tomatoes, avocado, and cilantro. Add crabmeat and cooked shrimp to the bowl. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Drizzle dressing over the salad and toss gently to combine. Serve immediately or refrigerate until ready to serve.

Prep Time: 20 minutes

Cook Time: 5 minutes

Only cake mix and fruit pie filling are needed to make this quick and easy parfait. It's perfect for a quick and easy dessert!

Ingredients: 1 box cake mix. 1 can fruit pie filling.

Instructions: Follow the directions on the box to make the cake mix. Cool the cake all the way down after baking it. Break up the cake into little pieces. Put cake crumbs and fruit pie filling in serving glasses one on top of the other. Do this again and again until the glass is full. Add some whipped cream or yogurt on top. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes