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With this Cheesy Breadstick Pizza recipe, you can have the best of both worlds! This dish combines the tasty tastes of cheesy breadsticks and traditional pizza. It's great for a family dinner or a snack on game day.

Ingredients: 1 pizza dough. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup unsalted butter. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup marinara sauce. 1/4 cup chopped fresh parsley. 1/4 cup grated cheddar cheese.

Instructions: Preheat your oven to 450F 230C. Roll out the pizza dough on a floured surface into a rectangular shape to fit your baking sheet or pizza stone. Transfer the dough to a greased baking sheet or pizza stone. In a small saucepan, melt the butter over medium heat. Add the minced garlic and saut for 1-2 minutes until fragrant. Brush the garlic butter mixture evenly over the pizza dough. Sprinkle the grated Parmesan cheese and 1 cup of mozzarella cheese over the garlic butter. Season with dried oregano, salt, and black pepper. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and drizzle marinara sauce evenly over the top. Sprinkle the remaining mozzarella cheese and grated cheddar cheese over the sauce. Return the pizza to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly. Remove from the oven and let it cool for a minute before slicing. Garnish with chopped fresh parsley. Slice and serve your Cheesy Breadstick Pizza hot.

Prep Time: 20 minutes

Cook Time: 20 minutes

A delightful twist on the classic grilled cheese sandwich, this recipe combines the creamy goodness of spinach and artichoke dip with the comforting warmth of grilled cheese.

Ingredients: 4 slices of bread. 1 cup of fresh spinach leaves. 1/2 cup of marinated artichoke hearts, chopped. 1 cup of shredded mozzarella cheese. 1/4 cup of grated Parmesan cheese. 2 tablespoons of mayonnaise. 2 tablespoons of butter, softened.

Instructions: Spread mayonnaise on one side of each slice of bread. Divide the spinach leaves evenly onto two slices of bread. Top the spinach with chopped artichoke hearts. Sprinkle shredded mozzarella cheese over the artichokes. Sprinkle grated Parmesan cheese over the mozzarella. Place the remaining slices of bread, mayonnaise side down, on top of the cheese. Spread softened butter on the outsides of the sandwiches. Heat a skillet over medium heat. Place the sandwiches in the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

This easy slow cooker recipe makes pecan pie that is rich and gooey. Great for holidays or any time you want a sweet treat without heating up the kitchen!

Ingredients: 1 unbaked pie crust. 3 eggs. 1 cup light corn syrup. 1 cup packed brown sugar. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1 1/2 cups pecan halves.

Instructions: Place the unbaked pie crust in the slow cooker, pressing it against the bottom and up the sides. In a mixing bowl, beat the eggs, corn syrup, brown sugar, melted butter, and vanilla extract until well combined. Stir in the pecan halves. Pour the mixture into the pie crust in the slow cooker. Cover and cook on low for 4-5 hours, or until the filling is set. Once done, carefully remove the pie from the slow cooker and let it cool before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the tangy sweetness of buttermilk combined with the fruity goodness of blackberries in this refreshing ice cream.

Ingredients: 2 cups buttermilk. 1 cup heavy cream. 1 cup blackberries, fresh or frozen. 3/4 cup sugar. 1 teaspoon vanilla extract.

Instructions: In a blender, combine buttermilk, heavy cream, blackberries, sugar, and vanilla extract. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Once frozen, scoop the ice cream into bowls or cones and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Bloody Mary Cheeseburgers are a spicy and tasty take on the regular burger. They're great for people who like the strong flavors of a Bloody Mary because they have vodka, tomato juice, and hot sauce in them.

Ingredients: 1 1/2 pounds ground beef. 1/4 cup vodka. 1/4 cup tomato juice. 1/4 cup Worcestershire sauce. 1/4 cup prepared horseradish. 1/4 cup ketchup. 1 teaspoon hot sauce. Salt and pepper to taste. 4 hamburger buns. 4 slices cheddar cheese. Lettuce, tomato, and red onion slices for topping.

Instructions: In a mixing bowl, combine ground beef, vodka, tomato juice, Worcestershire sauce, prepared horseradish, ketchup, hot sauce, salt, and pepper. Mix until well combined and form into 4 burger patties. Preheat your grill or stovetop griddle to medium-high heat and cook the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium-rare. During the last minute of cooking, place a slice of cheddar cheese on each patty and allow it to melt. Toast the hamburger buns on the grill until slightly crispy. Assemble the burgers by placing lettuce, tomato, and red onion slices on the bottom bun, followed by the cheesy burger patty. Top with the other half of the bun. Serve your Bloody Mary Cheeseburgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the deliciousness of a Crazy Good Chicken Caesar Wrap! These wraps are packed with juicy chicken, crisp romaine lettuce, tangy Caesar dressing, and all the classic Caesar salad fixings. Perfect for a quick and satisfying meal.

Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 1/4 cup Caesar dressing. 4 large flour tortillas. 2 cups chopped romaine lettuce. 1/2 cup grated Parmesan cheese. 1/4 cup croutons. 1/4 cup diced tomatoes. 1/4 cup sliced black olives.

Instructions: Add salt and pepper to the chicken breasts. Warm up a pan over medium-high heat. Cook the chicken breasts for 6 to 8 minutes on each side, or until they are done. Take them off the heat and let them cool down for a few minutes. Then cut them into strips. On each tortilla, put some Caesar dressing. On top of each tortilla, put some romaine lettuce, croutons, diced tomatoes, black olives, and sliced chicken. To make wraps, fold the tortillas' sides in and roll them up tightly. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tantalizing cocktail that combines the sweet flavors of raspberry and strawberry with a hint of citrus.

Ingredients: 1 oz raspberry liqueur. 1 oz strawberry vodka. 1/2 oz lime juice. 1/2 oz simple syrup. Club soda.

Instructions: Ice should be put into a cocktail shaker. Raspberry liqueur, strawberry vodka, lime juice, and simple syrup should all be added. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass. Add club soda on top. If you want, you can add a lime wheel or fresh berries as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy delicious gluten-free buttermilk pancakes that are light, fluffy, and perfect for a weekend breakfast treat. This recipe ensures you won't miss the gluten!

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 large egg. 1 cup buttermilk. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. Cooking spray or additional butter for cooking.

Instructions: In a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg and then mix in the buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup portions of the batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat the process with the remaining batter, adding more cooking spray or butter as needed. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

These Chipotle Black Bean Freekeh Sliders are a tasty and filling vegetarian option that is full of protein and flavor. Great for lunches, parties, or any other event!

Ingredients: 1 cup cooked freekeh. 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Slider buns. Toppings of choice lettuce, tomato, avocado, etc..

Instructions: Use a fork or potato masher to mash the black beans in a large bowl until they are mostly smooth. It's time to season the bowl. Add the cooked freekeh, breadcrumbs, cilantro, garlic, chipotle pepper, cumin, smoked paprika, salt, and pepper. Mix everything together well. Scoop out little patties of the mix that are about the size of your slider buns. Put the nonstick skillet on medium heat and lightly oil it. For three to four minutes on each side, or until golden brown and hot all the way through, flip the patties over. Put a patty on each bun and add any toppings you want to make sliders. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Vegan pumpkin pasta that is creamy and full of flavor, great for a cozy dinner. When you mix pumpkin puree and coconut milk together, you get a rich sauce that goes great with pasta. This dish is easy to make, comforting, and tastes great in the fall.

Ingredients: 250g pasta of choice. 1 cup pumpkin puree. 1/2 cup coconut milk. 2 cloves garlic, minced. 1 small onion, diced. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a pan, heat olive oil over medium heat. Add minced garlic and diced onion. Saut until onion is translucent. Add pumpkin puree, coconut milk, dried thyme, ground nutmeg, salt, and pepper to the pan. Stir well to combine. Let the sauce simmer for 5-7 minutes until it thickens slightly. Add the cooked pasta to the pan and toss until well coated with the sauce. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

Fire-roasted tomatoes, onions, jalapenos, and garlic are used to make this smoky and tasty salsa.

Ingredients: 6 large tomatoes, halved. 1 red onion, quartered. 2 jalapeno peppers, halved and seeded. 4 cloves garlic, peeled. 1/4 cup cilantro leaves. Juice of 2 limes. 1 teaspoon cumin. Salt to taste.

Instructions: Warm the grill up to a medium-high level. Garlic, onion, tomatoes, and jalapenos should all be put on the grill. For about 8 to 10 minutes, turning the vegetables every now and then, grill until they are charred and soft. Take the veggies off the grill and let them cool down a bit. Put grilled vegetables, cilantro, lime juice, cumin, and salt in a food processor. Pulse until the consistency you want is reached. Check the seasoning and make changes if needed. Move the salsa to a bowl that can be served from and put it in the fridge for at least 30 minutes so that the flavors can mix. You can eat it with tortilla chips or put it on tacos, burritos, or grilled vegetables.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Springtime Berry Blast Ice Cream Bars are bursting with fresh berry flavors, creamy Greek yogurt, and crunchy granola, making them the perfect refreshing treat for the warmer days ahead.

Ingredients: 2 cups mixed fresh berries such as strawberries, raspberries, and blueberries. 1/4 cup honey or maple syrup. 2 cups Greek yogurt. 1 teaspoon vanilla extract. 1 cup granola. 1/2 cup shredded coconut optional. 1/4 cup dark chocolate chips optional.

Instructions: Using a blender, blend the berries with honey or maple syrup until the mixture is smooth. Greek yogurt and vanilla extract should be mixed well in a bowl. Put about a third of the way full of the berry mixture into each popsicle mold or ice cube tray. Fill each mold about two thirds of the way to the top with the Greek yogurt mixture. Spread the granola out evenly on top of the yogurt layer and press it down gently to stick. You can add dark chocolate chips and shredded coconut to the top of the granola layer if you want to. Each mold should have a popsicle stick in it. Freeze for at least 4 hours, or until the pops have fully set. While they are still frozen, run the ice cream bars under warm water for a short time to get them out of the molds. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

A unique take on the classic burger that uses ripe tomatoes as buns for a low-carb and refreshing change.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 ripe tomatoes for buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced red onion. Sliced pickles. Ketchup. Mustard.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. While heating, season the ground beef with salt and pepper, then divide it into 4 equal portions and form them into burger patties. Slice the tops and bottoms off the ripe tomatoes to create tomato buns. Discard the tomato tops and bottoms or use them for another dish. Grill the burger patties for about 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese on each patty and allow it to melt. While the patties are cooking, place the tomato buns on the grill for about 1 minute per side, just until they start to soften slightly and develop grill marks. To assemble the burger, place a lettuce leaf on the bottom tomato bun, followed by a cheese-topped burger patty. Add sliced red onion and pickles on top of the patty. Spread ketchup and mustard on the top tomato bun, then place it on top of the burger to complete the sandwich. Serve your Tomato Bun Burger immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan spanakopita triangles are a tasty and cruelty-free take on the traditional Greek dish. They are filled with spinach and artichoke. They taste great and are great for snacks, appetizers, or light meals.

Ingredients: 1 cup frozen spinach, thawed and drained. 1 cup canned artichoke hearts, drained and chopped. 1/2 cup vegan cream cheese. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1/4 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1 package vegan phyllo dough. 1/4 cup olive oil, for brushing.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the nutritional yeast, garlic powder, oregano, basil, salt, pepper, and vegan cream cheese in a bowl. Add the artichoke hearts and mix them in. Mix well. Brush a little olive oil on one sheet of phyllo dough and place it on the pan. Stack another sheet on top of the first one, and so on, until you have 4 layers. On a long edge, cut the phyllo dough into 4 equal strips. At the bottom of each strip, put a spoonful of the spinach-artichoke mix. It will look like a triangle if you fold the bottom corner of the strip over the meat. Fold the strip into a triangle shape one more time until you get to the end. Put each triangle on a baking sheet lined with parchment paper and brush the outside with olive oil. The triangles should be baked in a hot oven for 15 to 20 minutes, or until they are golden brown and crispy. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 20 minutes

Tabbouleh is a classic Middle Eastern salad known for its fresh and vibrant flavors. This salad is prepared mainly with parsley, mint, and bulgur, and it's dressed with a light and tangy dressing made from olive oil and lemon juice. Tabbouleh makes a delightful and healthy side dish or light meal.

Ingredients: 1 cup bulgur wheat. 2 cups fresh parsley, finely chopped. 1/2 cup fresh mint leaves, finely chopped. 2 ripe tomatoes, diced. 1/2 cup red onion, finely chopped. 1/4 cup extra-virgin olive oil. 1/4 cup fresh lemon juice. Salt and pepper to taste.

Instructions: Boil water and pour it over the bulgur wheat in a bowl. Leave it alone for 15 to 20 minutes, or until it's soft and the water is absorbed. If you need to, drain any extra water. Put the cooked bulgur, chopped parsley, chopped mint, diced tomatoes, and chopped red onion in a large bowl. Add the olive oil and lemon juice to a different small bowl and mix them together using a whisk. Add salt and pepper to taste to the dressing. Add the dressing to the salad and mix everything together until it's well mixed. Put the Tabbouleh salad in the fridge for at least 30 minutes to let the flavors mix. Enjoy your cool Tabbouleh salad after you've served it cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy a delicious and satisfying Turkey Salad Wrap with a flavorful combination of turkey, crunchy vegetables, and a hint of sweetness from cranberries. Perfect for a quick and healthy lunch or dinner option.

Ingredients: 2 cups cooked turkey, shredded. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1/2 cup celery, diced. 1/4 cup red onion, finely chopped. 1/4 cup dried cranberries. 1/4 cup pecans, chopped. Salt and pepper to taste. 4 large whole wheat tortillas. 2 cups mixed greens.

Instructions: In a mixing bowl, combine the shredded turkey, mayonnaise, and Dijon mustard. Mix until well combined. Add the diced celery, chopped red onion, dried cranberries, and chopped pecans to the turkey mixture. Stir to incorporate all the ingredients. Season the turkey salad with salt and pepper to taste. Place a whole wheat tortilla on a clean surface. Spoon a quarter of the turkey salad mixture onto the center of the tortilla. Top the turkey salad with a half cup of mixed greens. Fold in the sides of the tortilla and then roll it up tightly, forming a wrap. Repeat with the remaining tortillas and turkey salad. Slice each wrap in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the rich and salty tastes of Italian Cream Cheese Dip. This cheesy and tasty dip is great for snacking or having people over.

Ingredients: 8 ounces cream cheese, softened. 1/2 cup mayonnaise. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 cup chopped pepperoni. 1/2 cup diced black olives. 1/2 cup diced sun-dried tomatoes. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon crushed red pepper flakes optional. Salt and black pepper to taste. Chopped fresh parsley for garnish. Baguette slices or crackers for serving.

Instructions: Softened cream cheese and mayonnaise should be mixed together in a bowl until the mixture is smooth. You can add chopped pepperoni, black olives, sun-dried tomatoes, minced garlic, dried oregano, dried basil, shredded mozzarella, and crushed red pepper flakes if you want to. Mix everything together well. When you're done, add salt and black pepper to taste. If you need to, change the seasoning. Put the dip in a bowl to serve, and top it with chopped fresh parsley. You can eat the Italian Cream Cheese Dip with crackers or slices of baguette. You can eat this tasty and cheesy dip as a snack or appetizer.

Prep Time: 15 minutes

Cook Time: 0 minutes