Kalen Knowles

This tasty Cookies and Cream Frappuccino has the rich flavors of chocolate cookies, creamy vanilla, and a hint of coffee.

Ingredients: 1 cup of milk. 2 tablespoons of sugar. 1/2 cup of crushed chocolate cookies. 1/2 cup of vanilla ice cream. 1/2 cup of brewed coffee. Whipped cream optional. Additional crushed cookies for garnish optional.

Instructions: In a blender, combine milk, sugar, crushed cookies, vanilla ice cream, and brewed coffee. Blend until smooth and creamy. Pour into glasses. Top with whipped cream if desired. Garnish with additional crushed cookies if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Gluten-Free Instant Pot White Chicken Chili is a comforting and flavorful dish that's perfect for a cozy dinner. Made with tender chicken, white beans, and aromatic spices, it's easy to prepare and is sure to become a family favorite.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 1 onion, diced. 2 cloves garlic, minced. 2 cans white beans, drained and rinsed. 1 can diced green chilies. 4 cups gluten-free chicken broth. 1 teaspoon ground cumin. 1 teaspoon dried oregano. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional, for garnish. Sliced avocado optional, for garnish. Lime wedges optional, for garnish.

Instructions: Add cubed chicken, diced onion, minced garlic, white beans, diced green chilies, chicken broth, ground cumin, dried oregano, ground coriander, cayenne pepper, salt, and pepper to the Instant Pot. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick release. Open the lid and stir the chili. If desired, use a potato masher to slightly mash some of the beans to thicken the chili. Serve hot, garnished with chopped cilantro, sliced avocado, and lime wedges if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Bunny Ears Cupcakes are adorable and perfect for Easter or any bunny-themed celebration. They are as delicious as they are cute!

Ingredients: 1 box of vanilla cupcake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1 cup white frosting. Pink food coloring. 12 marshmallows. 24 pink jelly beans. 24 small edible candy eyes. 12 small pink heart-shaped candies. Black decorating gel.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Put the eggs, vegetable oil, water, and vanilla cupcake mix in a mixing bowl. Mix everything together well. The batter should be about two thirds of the way up in each cupcake tube. Bake in an oven that has already been heated for 18 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean. Now take them out of the oven and let them cool down all the way. Take a different bowl and add a few drops of pink food coloring to it. Mix it in until it turns a pale pink color. Add a little pink frosting to the top of each cupcake. To make bunny ears, cut each marshmallow in half across the middle. To make the ears, dip the sticky side of each marshmallow piece into pink sprinkles. Each cupcake should have two marshmallow ears on it. Make bunny noses out of two pink jelly beans and put two small candy eyes on top of the noses. On each cupcake, use black gel to make a small mouth. And finally, add a small pink heart-shaped candy below the nose to make a mouth. Now your Bunny Ears Cupcakes are ready to be served! Just let the frosting and decorations set.

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the rich chocolatey goodness of these vegan cupcakes topped with a luscious peanut butter cream cheese frosting. Perfect for satisfying your sweet cravings!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk. 1/3 cup vegetable oil. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup creamy peanut butter. 1/4 cup vegan cream cheese. 2 cups powdered sugar. 2-3 tablespoons almond milk. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C. Line a cupcake pan with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until well combined. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and let them cool completely before frosting. For the frosting, beat together peanut butter, vegan cream cheese, powdered sugar, almond milk, and vanilla extract until smooth and creamy. Spread or pipe the frosting onto the cooled cupcakes. Enjoy your delicious Vegan Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the rich and creamy goodness of chocolate Baileys ice cream that you make yourself without having to buy an ice cream maker. This simple recipe doesn't need to be churned, and it makes a delicious frozen treat with chocolate and Baileys Irish Cream.

Ingredients: 2 cups heavy cream. 1 can 14 oz sweetened condensed milk. 1/2 cup cocoa powder. 1/4 cup Baileys Irish Cream liqueur. 1 tsp vanilla extract. Pinch of salt. Chocolate chips or chunks optional, for topping.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add Baileys Irish Cream, vanilla extract, cocoa powder, and a pinch of salt to another bowl. Mix the ingredients together until they are well mixed. Fold the whipped cream into the chocolate mixture slowly and carefully until it is smooth and well mixed. Put the mixture in a container that can go in the freezer and smooth the top. For extra chocolatey goodness, you can sprinkle chocolate chips or chunks on top if you want to. Cover the jar with a lid or plastic wrap and freeze for at least six hours, or until the food is firm. Serve scoops of your own homemade chocolate Baileys ice cream and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

A hearty and tasty soup that combines the bright flavors of Mexican food with how easy it is to make. This tortilla soup for vegetarians is filling, healthy, and great for a cozy meal.

Ingredients: 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz black beans, drained and rinsed. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons lime juice. 2 cups tortilla chips. 1 avocado, diced. 1/4 cup chopped cilantro. 1 cup shredded cheese optional.

Instructions: In a large pot, saut onion, garlic, and bell pepper until softened. Add diced tomatoes, black beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a simmer and let cook for 15-20 minutes. Stir in lime juice. To serve, divide tortilla chips among serving bowls. Ladle soup over tortilla chips. Top with diced avocado, chopped cilantro, and shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

This One Pot Brazilian Chickpeas and Rice dish is a hearty and flavorful vegan meal that combines protein-rich chickpeas with fragrant rice and aromatic spices. It's a wholesome and satisfying dish perfect for a cozy dinner.

Ingredients: 1 cup dried chickpeas, soaked overnight. 1 cup long-grain white rice. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 can 14 oz diced tomatoes. 3 cups vegetable broth. 1 teaspoon smoked paprika. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Stir in bell peppers, smoked paprika, cumin, and chili powder, cook for 2 minutes. Add soaked chickpeas, rice, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until chickpeas and rice are cooked through. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Roasted Broccoli, Kale, and Chickpeas Salad with Ricotta is a delicious and nutritious meal option. It combines the earthy flavors of roasted broccoli and chickpeas with the freshness of kale and a creamy ricotta dressing. Perfect for a healthy lunch or dinner.

Ingredients: 2 cups broccoli florets. 2 cups kale, stems removed and torn into bite-sized pieces. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup ricotta cheese. 1 lemon, zest and juice. 2 tablespoons balsamic vinegar. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh basil. 2 tablespoons chopped fresh parsley.

Instructions: Turn on your oven and heat it up to 425F 220C. Add the broccoli florets, kale, and chickpeas to a large bowl. Add the olive oil, salt, and pepper. Toss the vegetables until they are well covered. Place the mixture in a single layer on a baking sheet. Roast for 20 to 25 minutes, or until the kale and broccoli are slightly wilted and crispy. Grate the Parmesan cheese and mix it with the ricotta cheese, lemon zest, lemon juice, and balsamic vinegar in a small bowl while the vegetables are roasting. Add pepper and salt to taste. Take the vegetables out of the oven and let them cool down a bit after they are done roasting. Put the roasted vegetables on a platter to serve, and then drizzle the ricotta dressing over them. Chopped fresh basil and parsley should be added on top. Enjoy the salad while it's still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

This classic recipe for old-fashioned chicken and dumplings is comforting and hearty, perfect for a cozy family dinner. Tender chicken, savory broth, and fluffy dumplings come together to create a delicious dish that will warm you up from the inside out.

Ingredients: 1 whole chicken, cut into pieces. 6 cups chicken broth. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1 teaspoon salt. 3 tablespoons shortening. 3/4 cup milk. 2 large carrots, sliced. 2 stalks celery, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1/2 cup frozen peas. Salt and pepper to taste.

Instructions: Bring chicken broth to a boil in a large pot. Put the chicken pieces in the pot and let it cook on low heat for 25 to 30 minutes, or until it's fully cooked. Take the chicken out of the pot and shred the meat, then throw away the bones. Put flour, baking powder, and salt in a bowl and mix them together. Cut in the shortening until the mixture looks like big crumbs. Add milk and mix until a dough forms. On a floured surface, roll out the dough until it is 1/8 inch thick. Cut the dough into squares that are 1 inch thick. Bring the broth back to a low boil, then add the onion, garlic, carrots, and celery. For about 10 minutes, cook until the vegetables are soft. Put in frozen peas and chicken that has been shred. Add pepper and salt to taste. Carefully add a few dumplings at a time to the broth that is already simmering. It will take about 10 to 15 minutes of cooking until the dumplings are fully cooked. Enjoy while hot!

Prep Time: 30 minutes

Cook Time: 50 minutes

Indulge in the nostalgic taste of Twix bars with this vegan-friendly version. These homemade treats feature a buttery almond shortbread base, a gooey date caramel layer, and a rich chocolate coating. Perfect for satisfying your sweet cravings without any animal products!

Ingredients: For the Shortbread Base:. 1 cup almond flour. 2 tablespoons maple syrup. 2 tablespoons coconut oil, melted. For the Caramel Layer:. 1 cup dates, pitted and soaked in warm water for 10 minutes. 2 tablespoons almond butter. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. For the Chocolate Coating:. 1 cup dairy-free chocolate chips. 1 tablespoon coconut oil.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper around the edges of a baking dish. Put almond flour, maple syrup, and melted coconut oil in a bowl and mix them together well. Spread the mixture out evenly in the baking dish that has been prepared. It should be baked for 10 to 12 minutes, or until it turns a light golden color. Take it out of the oven and let it cool down all the way. Melt the coconut oil and add the dates that have been soaked. Then, use a food processor to blend the mixture until it is smooth and creamy. Cover the cooled shortbread base with this caramel layer. Before you freeze the dish, put the caramel layer in it for about 30 minutes. To make the chocolate smooth, melt dairy-free chocolate chips and coconut oil in the bowl in 30-second increments while stirring each time. Take the baking dish out of the freezer once the caramel layer is firm. Bars should be made from the layered mixture. Cover the whole bar with the melted chocolate mixture by dipping it in it. Line a tray with parchment paper and put the coated bars on it. Put the tray back in the freezer for another 15 to 20 minutes, or until the chocolate sets. Take the bars out of the freezer once they are set. Keep them in the fridge in a container that won't let air in. Have fun with your vegan Twix bars!

Prep Time: 20 minutes

Cook Time: 10 minutes

Bell peppers that are filled with a tasty quinoa and bean mixture and then baked until they are done. A hearty and healthy dinner for summer.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup quinoa, cooked. 1 cup black beans, cooked. 1 cup corn kernels. 1/2 cup salsa. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Optional: sliced avocado and chopped cilantro for garnish.

Instructions: Warm the oven up to 175F 350C. Boil the quinoa and put it in a large bowl. Add the black beans, corn, salsa, cumin, and chili powder. Add pepper and salt. Fill each half of the bell pepper with the quinoa mix. Put the peppers that have been stuffed on a baking sheet that has seen paper on it. Peppers should be soft after 20 to 25 minutes in the oven. If you want, you can add chopped cilantro and sliced avocado as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the ultimate burger experience with this Avocado BLT Burger topped with a fried egg and zesty spicy mayo. It's a mouthwatering combination of flavors and textures that will leave you craving for more.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of bacon. 2 ripe avocados, sliced. 4 large eggs. 4 lettuce leaves. 4 tomato slices. 1/2 cup mayonnaise. 1 tablespoon hot sauce. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. Olive oil for frying.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Put the ground beef, paprika, garlic powder, salt, and pepper in a bowl and mix them together. Mix it well, then shape it into 4 burger patties. In a pan over medium heat, cook the bacon slices until they are crispy. Take it off and let it dry on paper towels. Cook the burger patties on the grill for about 4 to 5 minutes on each side, or until they're done the way you like them. To make spicy mayo, mix the hot sauce and mayonnaise in a small bowl. Cook the eggs the way you like them in the same pan you used for the bacon. Add a little olive oil. If you want a deliciously messy burger, you can leave the yolks runny. For a minute or two, toast the hamburger buns on the grill until they get a little brown. Put the burgers together: Use a lot of spicy mayo to cover the bottom half of each bun. Add bacon, avocado slices, a fried egg, lettuce, and a tomato slice on top. Add the top bun last. Enjoy your Avocado BLT Burgers with Spicy Mayo and Fried Eggs right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a tasty treat that tastes like fall with these Vegan Pumpkin Baked Donuts. They are soft and fluffy, and taste great with coffee or tea on a cool fall day. They are made with pumpkin puree and warm spices.

Ingredients: 1 cup pumpkin puree. 1/2 cup almond milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, whisk together the pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract until well combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to the wet ingredients. Stir until just combined, being careful not to overmix. Spoon the batter into a greased donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Optional: Dust the cooled donuts with powdered sugar or drizzle with a glaze of your choice before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Mushroom Kale Pasta with Pancetta is a flavorful and satisfying dish that combines earthy mushrooms, hearty kale, and savory pancetta. It's quick and easy to prepare, making it perfect for a weeknight dinner.

Ingredients: 200g pasta. 100g pancetta, diced. 200g mushrooms, sliced. 2 cups kale, chopped. 2 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to boil the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. When you add the diced pancetta, cook it until it gets crispy. Take it out of the pan and set it aside. Put garlic and mushrooms in the same pan. It will take about 5 minutes of cooking until the mushrooms are soft. Put chopped kale in the pan and cook for two to three minutes, until it softens. Put the pancetta and cooked pasta back in the pan. Add everything to the bowl and mix it well. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. We hope you enjoy your Pancetta and Mushroom Kale Pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Spiced Indian Slaw is a refreshing and vibrant dish packed with flavors and textures. The combination of crunchy cabbage, sweet carrots, colorful bell peppers, and aromatic spices creates a delightful salad perfect for any occasion.

Ingredients: 1 small cabbage, shredded. 2 carrots, grated. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1/2 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/4 cup roasted peanuts, crushed. 1/4 cup raisins. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. Salt and pepper to taste.

Instructions: Shred cabbage, grate carrots, slice bell peppers, chop cilantro, chop mint leaves, crush peanuts, and add raisins to a large bowl. Put lime juice, olive oil, ground cumin, ground coriander, turmeric powder, salt, and pepper in a small bowl. Mix them together with a whisk. Add the dressing to the slaw and mix it all together by tossing it. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Grilled Patriotic Berry Skewers are a great way to celebrate Independence Day. These skewers are not only tasty, but they also add a touch of red, white, and blue to your dessert table. They are the perfect mix of sweet, sour, and gooey. They are quick and easy to make, and everyone will love them at your Fourth of July potluck!

Ingredients: 1 cup strawberries, hulled. 1 cup blueberries. 1 cup mini marshmallows. 1/4 cup honey. Wooden skewers.

Instructions: Preheat the grill to medium heat. Thread strawberries, blueberries, and marshmallows onto wooden skewers, alternating colors for a patriotic look. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the marshmallows are lightly golden and the berries are slightly softened. While grilling, brush the skewers with honey to add a sweet glaze. Remove from the grill and let them cool for a few minutes. Serve the grilled berry skewers on a festive platter. Enjoy the delicious and patriotic treat!

Prep Time: 15 minutes

Cook Time: 6 minutes

Enjoy homemade salted caramel ice cream, which is rich and creamy and has just the right amount of sweetness and sea salt.

Ingredients: 1 cup granulated sugar. 6 tablespoons unsalted butter. 1/2 cup heavy cream. 1 teaspoon sea salt. 2 cups heavy cream, chilled. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Over medium heat, melt 1 cup of granulated sugar in a heavy-bottomed saucepan. Keep stirring it all the time until it melts and turns a deep amber color. Add the melted butter to the sugar that has been caramelized and mix it in well. Slowly add 1/2 cup of heavy cream while stirring all the time until the mixture is smooth. Take it off the heat and add the sea salt. Leave to cool all the way down. Put chilled heavy cream, whole milk, 3/4 cup of granulated sugar, and vanilla extract in a different bowl. Use a whisk to mix the ingredients until the sugar is gone. Add the caramel sauce that has been cooled to the cream mixture and mix it well with a whisk. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Cover the churned ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve salted caramel ice cream that you made yourself and have fun!

Prep Time: 30 minutes

Cook Time: 15 minutes