RightandJust

Brookies are a delectable cross between chocolate chip cookies and brownies, giving you the best of both worlds in one bite. Any sweet tooth will be satisfied by the chewy, chocolatey goodness!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon pure vanilla extract. 2 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking dish. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, and then add the vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped nuts if using. Spread half of the cookie dough evenly into the prepared baking dish. Prepare your favorite brownie mix according to its instructions. Pour the brownie batter over the cookie dough layer in the baking dish, spreading it out to cover the surface. Take the remaining cookie dough and drop spoonfuls of it onto the brownie layer. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow the Brookies to cool in the baking dish before cutting them into squares. Serve and enjoy these delicious Brookies!

This juice is both refreshing and good for you. It has the sweetness of pineapple, the heat of ginger, and the freshness of cucumber, celery, spinach, and kale.

Ingredients: 1/2 pineapple, peeled and chopped. 1 inch ginger root, peeled. 1 cucumber, peeled. 2 stalks celery. 1 small handful spinach. 1 small handful kale.

Instructions: Juice all ingredients in a juicer. Stir well and serve immediately.

The rich, savory flavors of caramelized onions are mixed with the creamy, cheesy macaroni in French Onion Mac and Cheese. It's a comforting and rich take on a traditional dish.

Ingredients: 8 oz elbow macaroni. 2 large onions, thinly sliced. 3 tbsp butter. 2 tbsp all-purpose flour. 2 cups milk. 2 cups shredded Gruyere cheese. 1 cup shredded mozzarella cheese. Salt and black pepper to taste. 1/4 cup breadcrumbs. 2 tbsp grated Parmesan cheese.

Instructions: Preheat oven to 375F 190C. Cook macaroni according to package instructions until al dente. Drain and set aside. In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced onions and cook until caramelized, about 15-20 minutes. Set aside. In the same skillet, melt remaining tablespoon of butter. Stir in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk until smooth and thickened, about 5 minutes. Stir in Gruyere and mozzarella cheese until melted and creamy. Season with salt and pepper to taste. Add cooked macaroni and caramelized onions to the cheese sauce, stirring until well combined. Transfer the mac and cheese mixture to a greased baking dish. In a small bowl, mix breadcrumbs and Parmesan cheese. Sprinkle evenly over the mac and cheese. Bake for 20-25 minutes, or until the top is golden and bubbly. Serve hot and enjoy!

This keto-friendly fruit dip is rich and creamy, and it goes great with your favorite fresh fruits. It's a great choice for get-togethers, parties, or just as a snack!

Ingredients: 8 oz cream cheese. 1/4 cup powdered erythritol or sweetener of choice. 1/2 tsp vanilla extract. Assorted fresh fruits for dipping strawberries, blueberries, raspberries, etc..

Instructions: Put the cream cheese, powdered erythritol, and vanilla extract in a bowl and mix them together. With a hand mixer, beat the stuff together until it's creamy and smooth. Place the dip in a bowl for serving. Put different kinds of fresh fruits around the bowl of dip so that people can dip them. Serve right away or put in the fridge until you're ready to serve.

These vegan strawberry shortcake waffles are a delightful twist on a classic dessert. The waffles are fluffy and golden with bursts of fresh strawberry, while the maple whipped cream adds a creamy sweetness. Perfect for a special breakfast or brunch!

Ingredients: 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/4 tsp salt. 1/4 cup sugar. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup sliced strawberries. 1 can coconut cream, chilled overnight. 2 tbsp maple syrup. 1 tsp vanilla extract.

Instructions: Follow the manufacturer's instructions for preheating the waffle iron. Whisk the flour, baking powder, salt, and sugar together in a bowl. Blend together the dry ingredients and then add the melted coconut oil, vanilla extract, and almond milk. Don't mix any further than that. Add the sliced strawberries slowly. Put batter on a waffle iron that has already been heated up and cook until golden brown and crispy. Open the cold can of coconut cream and scoop out the thick cream, leaving any liquid behind. Do this while the waffles are cooking. The coconut cream should have vanilla extract and maple syrup added to it. Whip until fluffy and light. Put extra sliced strawberries on top of the waffles and add a dollop of maple whipped cream.

Vegetable Fried Rice is a quick and delicious dish that's perfect for using up leftover rice and veggies. It's a versatile recipe, and you can customize it with your favorite vegetables and protein sources. This dish is a great way to enjoy a homemade Chinese takeout favorite.

Ingredients: 2 cups cooked rice. 1 cup mixed vegetables carrots, peas, bell peppers, and corn. 2 cloves garlic, minced. 2 tbsp vegetable oil. 2 eggs, beaten. 3 tbsp soy sauce. 1 tsp sesame oil. 1/2 tsp ginger, grated. Salt and pepper to taste. Green onions for garnish.

Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant. Add mixed vegetables and stir-fry for 3-4 minutes until they start to soften. Push the vegetables to one side of the skillet and pour beaten eggs into the other side. Scramble the eggs until fully cooked. Combine cooked rice with the vegetables and eggs in the skillet. Stir well. Pour in soy sauce and sesame oil, stir-fry for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste. Garnish with chopped green onions before serving. Serve hot and enjoy!

Delight in the nostalgic goodness of these homemade oatmeal cream pies. Soft and chewy oatmeal cookies are paired with a creamy filling, creating a timeless treat that's perfect for sharing.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon cinnamon. teaspoon salt. 3 cups old-fashioned oats. 1 batch of Cream Filling see instructions.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, cinnamon, 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 old-fashioned oats and stir until they are spread out evenly. Place cookie dough spoonfuls on the baking sheets that have been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Get the cream filling ready while the cookies cool. Put a lot of Cream Filling on the flat side of one cookie, and then put another cookie between them. Do the same thing with the rest of the cookies. You can serve the oatmeal cream pies right away or put them in a container that won't let air in and keep them for up to three days.

You can enjoy this delicious Eggnog Brownie Chunk Ice Cream during the holidays or whenever you want a rich and creamy dessert. Eggnog-flavored ice cream mixed with rich brownie chunks makes for a truly decadent taste experience.

Ingredients: 2 cups eggnog. 1 cup heavy cream. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup brownie chunks.

Instructions: In a mixing bowl, whisk together eggnog, heavy cream, sugar, and vanilla extract until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Fold in brownie chunks gently until evenly distributed. Transfer the ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve and enjoy!

These chocolate chunk cookies are made with healthy, vegan, and gluten-free ingredients and taste great.

Ingredients: 2 cups almond flour. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chunks.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut sugar, baking soda, and salt. Add maple syrup, melted coconut oil, and vanilla extract. Mix until well combined. Fold in chocolate chunks. Shape the dough into a log and wrap it in parchment paper. Chill in the refrigerator for at least 30 minutes. Slice the chilled dough into cookies. Place cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The juicy chicken, sweet pineapple, and colorful bell peppers in these Chicken Pineapple Kabobs taste great together. The soy sauce, honey, garlic, and ginger marinade makes them extra tasty. Great for any event or grilling season!

Ingredients: 1 lb chicken breast, cubed. 1 cup pineapple chunks. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, put soy sauce, honey, garlic, ginger, salt, and pepper in a bowl and mix them together. Put the chicken cubes in the fridge for at least 30 minutes after adding them to the marinade. Warm the grill up to a medium-high level. On skewers that have been soaked, alternately thread marinated chicken, pineapple chunks, bell peppers, and onions. Kabobs should be cooked on the grill for 8 to 10 minutes, turning them over every so often, until the chicken is done and the vegetables are soft. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

These vegan flourless chocolate black bean brownie bites are the perfect guilt-free indulgence. Packed with protein and fiber from black beans, sweetened naturally with ripe bananas and maple syrup, and rich in chocolatey goodness, they satisfy your sweet cravings while being nutritious. Plus, they're easy to make and irresistibly delicious!

Ingredients: 1 can 15 oz black beans, rinsed and drained. 2 ripe bananas. 1/3 cup cocoa powder. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup vegan chocolate chips optional, for extra indulgence.

Instructions: Preheat your oven to 350F 175C and grease a mini muffin tin or line with paper liners. In a food processor, combine black beans, bananas, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and well combined. If using, fold in the vegan chocolate chips into the batter. Spoon the batter into the prepared mini muffin tin, filling each about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Allow the brownie bites to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious and nutritious vegan flourless chocolate black bean brownie bites!

Prep Time: 10 minutes

Cook Time: 15 minutes

Savory crepes are a delightful and versatile dish that can be filled with a variety of savory fillings. This recipe features a classic combination of cheese, ham or bacon, and green onions, but feel free to get creative with your fillings!

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 2 tablespoons melted butter. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup grated cheese your choice of variety. 1/2 cup diced ham or cooked bacon. 1/4 cup chopped green onions. Cooking spray or extra melted butter for the pan.

Instructions: Put the flour, milk, eggs, melted butter, salt, and black pepper in a blender. Use a blender to make the batter smooth. Melt butter or cooking spray and heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan. Spread out the 1/4 cup of crepe batter on the bottom of the hot pan by swirling it around. The crepe is done when the edges begin to lift and the center is firm. After you flip the crepe, cook it for one to two more minutes, until it's just barely golden brown. Take the crepe out of the pan and place it on a plate. Do it again with the rest of the batter, and if you need to, add a little more cooking spray or butter to the pan. Put grated cheese, diced ham or bacon, and chopped green onions on one half of each crepe after they are all done cooking. To make a half-moon shape, fold the other half of the crepe over the toppings. Slowly press to seal. Put the filled crepes back in the pan and cook for one to two minutes on each side, or until the cheese melts and the crepes are warm all the way through. Cheers to your tasty crepes! Serve them hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in this unbelievably simple slow cooker cake recipe that yields a moist and delicious dessert without much effort.

Ingredients: 1 box cake mix. 1 cup water. 1/2 cup vegetable oil. 3 eggs. 1 cup chocolate chips.

Instructions: In a bowl, mix together the cake mix, water, vegetable oil, and eggs until well combined. Fold in the chocolate chips. Pour the batter into a greased slow cooker. Cover and cook on low for 4-6 hours, or until a toothpick inserted into the center comes out clean. Serve warm with ice cream or whipped cream, if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

These vegan bell peppers stuffed with quinoa are a healthy and filling meal. They are a great main dish for a plant-based dinner because they are high in protein, fiber, and flavor.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 4 large bell peppers, any color. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 cup diced tomatoes. 1/2 cup diced red onion. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper, to taste. 1/2 cup chopped fresh cilantro. Juice of 1 lime. 1 cup vegan cheese, shredded optional.

Instructions: Warm the oven up to 190C 375F. Put the quinoa and vegetable broth in a medium saucepan. Boil for a few minutes, then turn down the heat and let it cook for another 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed. Get the bell peppers ready by cutting off the tops and taking out the seeds and membranes while the quinoa is cooking. Put cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, cumin, chili powder, salt, pepper, cilantro, and lime juice in a large bowl. Mix well. Fill each bell pepper all the way to the top with the quinoa mixture. Sprinkle the vegan cheese on top of the stuffed peppers if you are using it. Cover the stuffed peppers with foil and put them in a baking dish. Bake the peppers for 25 to 30 minutes, or until they are soft. Take off the foil and bake for 5 more minutes to brown the cheese, if you are using it. If you want, you can serve it hot with extra cilantro and lime wedges on top.

Prep Time: 20 minutes

Cook Time: 35 minutes

This hearty and creamy chili has a great mix of tastes and textures. The dish is rich and satisfying because it has ground beef, beans, and spices in it. It's a great comfort food for any event when topped with green onions and cheddar.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup frozen corn kernels. 2 cups beef broth. 1 cup heavy cream. 2 teaspoons chili powder. 1 teaspoon cumin. Salt and pepper to taste. Chopped green onions and shredded cheddar for garnish.

Instructions: Over medium-low heat, brown the ground beef in a large pot. Put in the minced garlic and diced onions. Saut until the onions become clear. Cumin, salt, pepper, diced tomatoes, corn, beef broth, heavy cream, chili powder, and black beans should all be stirred in. Bring the chili to a low boil, then stir it every now and then for 20 to 25 minutes. Add chopped green onions and shredded cheddar cheese on top and serve hot. Have fun with your hearty, creamy chili!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Bacon Pineapple Chicken Kabobs are a perfect combination of sweet and savory flavors. The juicy chicken, smoky bacon, and caramelized pineapple make for a mouthwatering dish that's perfect for grilling season.

Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch cubes. 8 slices of bacon, cut into halves. 2 cups fresh pineapple chunks. 1/4 cup barbecue sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make a marinade, put the olive oil, garlic powder, paprika, salt, and pepper in a bowl and mix them together. Make sure the chicken cubes are well covered when you put them in the marinade. Put the dish in the fridge with the lid on for at least 30 minutes, or for the best results, marinate it overnight. Warm up the grill over medium-high heat. Place a piece of marinated chicken on a wooden skewer that has been soaked in water. Then add a slice of bacon and a chunk of pineapple. Do this again and again, leaving a little space at the end of each skewer. Do this again with all of the chicken, bacon, and pineapple pieces. Put the kabobs on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over once in a while, until the bacon is crispy and the pineapple turns caramelized. Enjoy your tasty Bacon Pineapple Chicken Kabobs while they're still hot!

Prep Time: 45 minutes

Cook Time: 12 minutes

Beetroot dosa is a colorful and healthy variation of traditional dosa. It's not only visually appealing but also nutritious.

Ingredients: 1 cup rice. 1/2 cup urad dal black gram. 1/2 cup beetroot, grated. Salt to taste.

Instructions: In separate bowls, wash and soak rice and urad dal for 4 to 6 hours. Grate the beets and mix them into a smooth batter. Mix in the salt well. Let the batter rise for eight to ten hours, or overnight. Warm up a nonstick pan and add some batter to it. This will make dosas. Make a thin circle out of it. Put oil on the edges and cook until golden brown and crisp. You can eat it hot with sambar or chutney.

Prep Time: 20 minutes

Cook Time: 30 minutes