Library Tales

These Blue Cheese Meatloaf Sliders are perfect for game day or any casual gathering. The combination of juicy meatloaf patties with the tangy blue cheese and fresh toppings makes for a mouthwatering treat.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup blue cheese, crumbled. 1/4 cup ketchup. 1 tsp Worcestershire sauce. 1/2 tsp salt. 1/2 tsp black pepper. Slider buns. Lettuce leaves. Tomato slices. Mayonnaise.

Instructions: In a large mixing bowl, combine ground beef, breadcrumbs, milk, chopped onion, chopped celery, crumbled blue cheese, ketchup, Worcestershire sauce, salt, and black pepper. Mix until well combined. Divide the mixture into small portions and shape them into mini meatloaf patties, slightly larger than the slider buns. Preheat your oven to 375F 190C. Place the meatloaf patties on a baking sheet lined with parchment paper. Bake the patties in the preheated oven for about 20-25 minutes or until they are cooked through and have a golden-brown crust on the outside. While the meatloaf patties are baking, split the slider buns and toast them in the oven for a few minutes until they are lightly browned. To assemble the sliders, spread a thin layer of mayonnaise on the toasted slider buns. Place a lettuce leaf and a tomato slice on the bottom bun. Place a cooked meatloaf patty on top of the tomato slice and cover with the top bun. Serve your Blue Cheese Meatloaf Sliders hot with your favorite side dishes! Enjoy your delicious sliders!

With fresh guacamole, corn salsa, and sprouts on top of this black bean patty, you can enjoy a tasty vegan treat. It's a healthy and filling choice for dinner because it's full of protein and nutrients.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup bread crumbs. 1/4 cup finely chopped red onion. 1/4 cup finely chopped bell pepper. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 avocado, mashed. 1 tomato, diced. 1/4 cup diced red onion. 1/4 cup corn kernels fresh or canned. 1/4 cup chopped cilantro. Juice of 1 lime. Sprouts, for topping.

Instructions: Use a fork to mash the black beans in a bowl until they are mostly smooth. Red onion, bell pepper, cumin, chili powder, salt, and pepper should all be added. Mix everything together well. Make patties out of the mixture. Set the pan on medium heat and cook the patties for four to five minutes on each side, or until they are golden brown and warm all the way through. Mash the avocado and mix it with diced tomato, red onion, corn, cilantro, and lime juice in a different bowl. This will make guacamole and corn salsa. Put a black bean patty on a plate, then add a lot of guacamole and corn salsa on top of it. Finally, add a handful of sprouts on top of that.

This chunky olive and salmon salad is a healthy and refreshing dish that's great for any event. Every bite is a blast of flavor from the fresh salmon, crunchy scallions, briny olives, and tangy lemon juice. It's great for a light lunch or dinner because it's quick and easy to make.

Ingredients: 1 lb fresh salmon fillet, cooked and chunked. 1 cup chopped scallions. 1/2 cup sliced olives. 1/4 cup chopped parsley. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked and chunked salmon, chopped scallions, sliced olives, and chopped parsley. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Gently toss until everything is well combined. Serve immediately or refrigerate until ready to serve.

This Tzatziki Cucumber Salad is a refreshing and healthy side dish that combines the creamy goodness of Greek yogurt with the crispness of cucumber. It's a perfect addition to your summer meals or as a light snack.

Ingredients: 1 large cucumber, diced. 1 cup Greek yogurt. 2 cloves garlic, minced. 2 tablespoons fresh dill, chopped. 1 tablespoon olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Greek yogurt, minced garlic, chopped dill, olive oil, and lemon juice should all be mixed together in a bowl. Mix everything together until it's smooth. When you add the diced cucumber to the yogurt mixture, toss it around so that all of the cucumber is covered in the sauce. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Serve cold, and if you want, add more dill to the top.

The oranges, lemons, and limes in these popsicles give them a great fresh taste. For extra brightness, citrus peel is added and honey is used to make them sweet. It's great for hot summer days!

Ingredients: 2 cups orange juice. 1/2 cup lemon juice. 1/4 cup lime juice. 1/3 cup honey. 1 tablespoon grated orange zest. 1 tablespoon grated lemon zest. 1 tablespoon grated lime zest.

Instructions: Orange juice, lemon juice, lime juice, and honey should all be mixed together well in a bowl. Grate in orange, lemon, and lime zests and mix them in. Use Zoku popsicle molds to pour the mixture into them. Let it freeze for at least 4 hours, or until it's hard. Take them out of the molds and eat!

This recipe shows you how to make mashed potatoes that are fluffy, creamy, and full of flavor. As a side dish, it goes well with almost every meal.

Ingredients: 4 large potatoes. 1/2 cup milk. 4 tablespoons butter. Salt to taste. Pepper to taste.

Instructions: Peel and chop the potatoes into even chunks. Place the potatoes in a large pot and cover with water. Add a pinch of salt to the water. Bring the water to a boil, then reduce the heat to medium and let the potatoes simmer until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk and butter to the pot with the potatoes. Mash the potatoes using a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.

This addictive pasta dish is a perfect combination of simple ingredients that come together to create a flavorful and satisfying meal. The savory tomato sauce infused with garlic and herbs complements any type of pasta, making it a versatile go-to recipe for any occasion.

Ingredients: 300g pasta of your choice. 2 tbsp olive oil. 3 cloves garlic, minced. 1 onion, finely chopped. 400g canned diced tomatoes. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving. Fresh basil leaves for garnish optional.

Instructions: Follow the directions on the package to cook 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. Add the chopped onion and minced garlic. Saut for about two to three minutes, until the onions are clear and the garlic smells good. Add the dried oregano, dried basil, salt, and pepper, along with the diced tomatoes. Allow the flavors to blend for five more minutes. When you add the cooked pasta to the pan, toss it around so that the sauce covers all of it. If you want, you can serve it hot with grated Parmesan cheese and fresh basil leaves on top.

A delightful and refreshing shrimp and avocado taco salad with a zesty guacamole dressing. This salad is packed with fresh ingredients and bursting with flavor, making it a perfect choice for a light and satisfying meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 avocados, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup red bell pepper, diced. 1/4 cup corn kernels fresh or frozen. 1/4 cup black beans, drained and rinsed. 4 cups mixed greens or lettuce of your choice. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste. Taco seasoning for shrimp store-bought or homemade. Tortilla chips for garnish optional.

Instructions: Add salt and pepper to the shrimp along with taco seasoning. Put olive oil in a big skillet and heat it over medium-high heat. Put the shrimp in the pan with the seasonings. Cook for two to three minutes on each side, or until they turn pink and opaque. Take it off the heat and set it aside. Dice the avocados, cherry tomatoes, red onion, cilantro, red bell pepper, corn, and black beans. Put them all in a large bowl. Put the cooked shrimp in the bowl with the other vegetables. To make a simple dressing, mix lime juice, olive oil, salt, and pepper in a small bowl with a whisk. Add the salad to the dressing and toss it around gently to coat. Place the lettuce or mixed greens on each plate. Put the shrimp and avocado mix on top of the greens. If you want, you can add tortilla chips as a garnish. Feel free to eat the shrimp and avocado taco salad right away.

This salad is full of healthy fats, protein, and fiber, and it tastes great. You can eat it for lunch or as a side dish for dinner.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1 ripe avocado, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cooked quinoa, black beans, diced avocado, cherry tomatoes, red onion, and cilantro should all be put in a large bowl together. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and gently toss to mix. Serve right away or put in the fridge until you're ready to serve.

On a homemade pizza crust, this Garlic Brussels Sprouts Bacon Pizza has the tastes of roasted Brussels sprouts, crispy bacon, and savory garlic. The twist on traditional pizza is interesting and makes your mouth water.

Ingredients: 1 pizza dough. 2 cups Brussels sprouts, thinly sliced. 4 slices bacon, cooked and crumbled. 4 cloves garlic, minced. 1 cup mozzarella cheese, shredded. 1/2 cup Parmesan cheese, grated. 2 tablespoons olive oil. Salt and pepper to taste. Red pepper flakes optional, for added heat. Fresh parsley, chopped for garnish.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough that has been rolled out on a pizza stone or a baking sheet that has been lined with parchment paper. Spread the olive oil out over the dough, leaving a little space around the edges for the crust. Cover the dough that has been brushed with olive oil with the minced garlic. On top of the garlic, sprinkle the shredded mozzarella cheese. Put the Brussels sprouts that have been thinly sliced on top of the cheese. Put the bacon bits on top of the Brussels sprouts. You can add red pepper flakes, salt, and pepper to taste. Finally, sprinkle the pizza with the grated Parmesan cheese. After the oven is hot, put the pizza in it and bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take it out of the oven and let it cool down a bit before cutting it. Add fresh parsley that has been chopped on top, then slice and serve. Have fun with your tasty Garlic Brussels Sprouts Bacon Pizza!

With these tasty grilled chicken wings, you can enjoy the perfect mix of smoky bacon, spicy hot honey, and tangy barbecue sauce. The bacon wrap gives them a crispy and savory layer that makes them a hit at any barbecue.

Ingredients: 2 lbs chicken wings. 1 lb bacon strips. 1/2 cup barbecue sauce. 1/4 cup honey. 2 tbsp hot sauce. 1 tsp smoked paprika. 1 tsp garlic powder. Salt and pepper to taste. Wooden toothpicks.

Instructions: Warm up the grill over medium-high heat. Smoked paprika, honey, hot sauce, and garlic powder should all be mixed together in a bowl to make the glaze. Add salt and pepper to chicken wings. Put a piece of bacon around each chicken wing and use wooden toothpicks to hold it in place. The wings wrapped in bacon should be put on a hot grill and cooked for 20 to 25 minutes, turning them over every so often, until the bacon is crispy and the chicken is cooked all the way through. During the last 10 minutes of grilling, brush the wings with the glaze. Get the wings off the grill and let them rest for a few minutes. Then serve them.

Full of real fruit, these Berry Crumble Bars don't have any gluten. They taste great for breakfast or as a snack.

Ingredients: 2 cups gluten-free oats. 1 cup almond flour. 1/2 cup coconut sugar. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 2 cups mixed berries such as blueberries, raspberries, and blackberries. 2 tablespoons cornstarch. 1 tablespoon lemon juice.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper around the edges of an 8x8-inch baking pan, leaving some overhang to make it easy to take off. Put the oats, almond flour, coconut sugar, baking powder, and salt in a large bowl and mix them together. Melt the coconut oil and maple syrup and then add them to the dry ingredients. Mix until everything is well mixed and crumbly. Making a crust, press two-thirds of the oat mixture into the bottom of the baking pan that has been prepared. Put the mixed berries, cornstarch, and lemon juice in a different bowl. Make sure the berries are covered all the way through. Cover the oat crust in the baking pan with the berry mix. Spread the rest of the oat mixture out evenly on top of the berries. It should be baked in a hot oven for 35 to 40 minutes, or until the top is golden brown and the berries start to bubble. Take it out of the oven and let it cool in the pan for a full hour. When the bars are cool, use the extra parchment paper to lift them out of the pan. Serve it cut up into squares.

These Pesto Turkey Burgers with Sweet Potato Buns are a different kind of burger that is better for you. The pesto sauce and Parmesan cheese give the turkey patties a lot of flavor, and the sweet potato "buns" make the meal taste great and be good for you. It's the best choice for a lighter burger experience that still tastes great.

Ingredients: 1 lb ground turkey. 1/4 cup pesto sauce. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 large sweet potatoes. 2 tablespoons olive oil. Lettuce leaves. Tomato slices. Red onion slices. Additional pesto sauce for serving.

Instructions: Warm up the grill over medium-high heat. Put the breadcrumbs, grated Parmesan cheese, ground turkey, pesto sauce, salt, and black pepper in a bowl. Mix everything together well. Cut the turkey mixture into four equal parts and shape each one into a burger patty. To make "buns," peel the sweet potatoes and cut them into rounds that are 1/2 inch thick. Use olive oil to cover both sides of the sweet potato rounds. The grill should already be hot when you put the turkey burgers and sweet potato "buns" on it. To make sure the burgers are fully cooked, there should be no pink meat in the middle. Cook them for 5 to 6 minutes on each side. Cut the sweet potatoes into rounds. Grill them for two to three minutes on each side, or until they are soft and have grill marks. To make the burgers, put a lettuce leaf on the bottom "bun" made of sweet potatoes and then a turkey burger patty on top of it. Put some tomato and red onion slices on top. If you want, you can add more pesto sauce and top with another sweet potato "bun." Pesto Turkey Burgers with Sweet Potato Buns are great when served hot.

Indulge in the creaminess of yogurt and the sweetness of bread pudding with this easy recipe. Perfect for dessert or a satisfying breakfast.

Ingredients: 4 cups of bread cubes. 1 cup of plain yogurt. 1/2 cup of milk. 3/4 cup of granulated sugar. 2 eggs. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp nutmeg. 1/4 cup raisins optional.

Instructions: Start by heating the oven to 350F 175C. Mix the plain yogurt and milk together in a large bowl until the mixture is smooth. To the yogurt mix, add the eggs, sugar, vanilla extract, cinnamon powder, and nutmeg. Combine well. Carefully add the bread cubes and make sure they are well covered with the yogurt mixture. If you want, add raisins. Set the bowl aside for about 15 minutes so the bread can soak up the yogurt mixture. Put the mixture in a baking dish that has been greased. After the oven is hot, bake for 35 to 40 minutes, or until the top is golden brown and the pudding is set. Take it out of the oven and let it cool down a bit before you serve it. Enjoy your tasty yogurt bread pudding whether you serve it warm or cold.

This Pistachio Herb Crusted Salmon recipe from Eat Spin Run Repeat is a delightful combination of nutty pistachios, fresh herbs, and savory mustard. It's an elegant yet easy-to-make dish that's perfect for a special dinner or a weeknight treat.

Ingredients: 4 salmon fillets. 1 cup shelled pistachios, finely chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons fresh dill, chopped. 2 tablespoons Dijon mustard. 2 tablespoons honey. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix chopped pistachios, parsley, and dill. Season salmon fillets with salt and pepper. In a separate bowl, mix Dijon mustard, honey, and olive oil. Brush the mustard mixture onto the top of each salmon fillet. Press the pistachio mixture onto the mustard-coated salmon fillets to create a crust. Place the salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the salmon is cooked through and the crust is golden brown. Serve hot, garnished with extra parsley if desired.

Upgrade your Super Bowl snack game with this vegan Edamame Hummus. It's a creamy and flavorful twist on traditional hummus, perfect for dipping with your favorite veggies and chips. The edamame adds a unique twist and a boost of plant-based protein.

Ingredients: 2 cups cooked edamame beans. 1/4 cup tahini. 3 cloves garlic, minced. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2-3 tablespoons water adjust for desired consistency. 1 tablespoon chopped fresh cilantro for garnish. 1/2 teaspoon red pepper flakes optional, for extra heat.

Instructions: In a food processor, combine the edamame beans, tahini, minced garlic, fresh lemon juice, olive oil, ground cumin, salt, and black pepper. Pulse the ingredients until well blended, scraping down the sides of the processor as needed. With the food processor running, gradually add water as needed to achieve your desired hummus consistency. Continue to blend until smooth and creamy. Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or cumin as desired. Transfer the edamame hummus to a serving bowl. Garnish with chopped fresh cilantro and red pepper flakes if using. Serve with your favorite dippers like pita bread, carrot sticks, or cucumber slices. Enjoy your delicious Edamame Hummus!

These Red Velvet Peppermint Brownie Bites are a delightful fusion of rich red velvet flavor and refreshing peppermint. Perfect for holiday gatherings or any time you're craving a festive treat!

Ingredients: 1 box red velvet cake mix. 1/2 cup unsalted butter, melted. 1/4 cup milk. 1 large egg. 1/2 cup semi-sweet chocolate chips. 1/2 cup crushed peppermint candies. 1/4 cup powdered sugar for dusting.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Melt the butter and add it to a large bowl. Then, add the milk and egg and mix them together until they are well mixed. Add the chocolate chips and crushed peppermint candies and mix them in well. Use a cookie scoop to put batter into each mini muffin cup. Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownie bites cool for 5 minutes in the pan before moving them to a wire rack to cool all the way. Cover the tops with powdered sugar and serve after they have cooled.