Matthew Burger Art

These brownies with marshmallows are the perfect mix of gooey marshmallows and fudgy chocolate. They're simple to make and even simpler to eat!

Ingredients: 1/2 cup 115g unsalted butter. 1 cup 200g granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup 40g unsweetened cocoa powder. 1/2 cup 65g all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1 cup 175g semisweet chocolate chips. 1 cup 60g mini marshmallows.

Instructions: Preheat your oven to 350F 175C and grease an 8x8 inch baking pan. In a medium saucepan, melt the butter over low heat. Remove the saucepan from the heat and stir in the sugar, eggs, and vanilla extract until well combined. Mix in the cocoa powder, flour, salt, and baking powder until smooth. Fold in the chocolate chips. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs. Remove the brownies from the oven and sprinkle the marshmallows evenly over the top. Return the brownies to the oven and bake for an additional 2-3 minutes, or until the marshmallows are slightly toasted. Allow the brownies to cool completely in the pan before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty salad with layers of sweet peas, crispy bacon, cheddar cheese, and a creamy dressing.

Ingredients: 8 slices of bacon, cooked and crumbled. 2 cups frozen peas, thawed. 1/2 cup red onion, finely chopped. 1/2 cup cheddar cheese, shredded. 1/2 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon sugar. Salt and pepper to taste. 2 cups lettuce, shredded. 1/4 cup sunflower seeds.

Instructions: Place half of the lettuce in a large glass bowl. Place half of the peas on top of the lettuce. Add half of the bacon, cheddar cheese, and red onion to the peas. Put the mayonnaise, sour cream, sugar, salt, and pepper in a different bowl and mix them together well. Cover the salad with half of the mayonnaise mixture. Add the rest of the lettuce, peas, red onion, bacon, cheddar cheese, and mayonnaise mixture and repeat the layers. Put sunflower seeds on top of the salad to make it crunchier. Put the salad in the fridge for at least an hour before serving with the lid on. Gentle toss right before serving. Have fun with your tasty layered bacon and pea salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

A thick and tasty dip made with pesto and sun-dried tomatoes that goes well with crackers or vegetables.

Ingredients: 1 cup sun dried tomatoes. 2 cloves garlic. 1/2 cup grated Parmesan cheese. 1/4 cup pine nuts. 1/2 cup fresh basil leaves. 3/4 cup olive oil. Salt and pepper to taste.

Instructions: Use a food processor to mix sun-dried tomatoes, garlic, Parmesan, pine nuts, and basil. To make rough chops, pulse the food. As you process, slowly add the olive oil until the mixture is smooth. Add pepper and salt to taste. Serve right away or put in the fridge in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the perfect blend of sweet and salty with these Salted Caramel Kiss Cookies. These brown butter sugar cookies are loaded with salted caramel chips and topped with a chocolate Hershey's Kiss, making them an irresistible treat.

Ingredients: 1 cup 2 sticks unsalted butter. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup salted caramel chips. 24 chocolate Hershey's Kisses, unwrapped. Sea salt, for sprinkling.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Melt the butter over medium-low heat in a medium-sized saucepan. Stir the butter every so often as it cooks until it turns a deep golden brown color and smells nutty. Take it off the heat and let it cool down a bit. Put the browned butter, white sugar, and brown sugar in a large bowl. Mix everything together well. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Mix the flour, baking soda, 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 salted caramel chips and mix well. Scoop out cookie dough about the size of a tablespoon and roll it into balls. Don't put them all on the baking sheets at once; leave some space between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. As soon as the cookies are done, put a Hershey's Kiss that hasn't been wrapped into the middle of each one. Add a little sea salt to the top of each cookie. For a few minutes, let the cookies cool on the baking sheets. Then, move them to wire racks to cool completely. The cookies are ready to be eaten once they are quite cool.

Prep Time: 20 minutes

Cook Time: 10-12

These zesty orange cookies are topped with a dollop of tangy orange marmalade and will delight your taste buds. They have the perfect combination of sweet and citrusy flavors!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. Zest of 1 orange. 1 tablespoon fresh orange juice. 1/2 teaspoon vanilla extract. Pinch of salt. 1/4 cup orange marmalade.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Blend the butter and orange zest together. Then, add the fresh orange juice and vanilla extract. Combine well. Slowly add the flour and salt to the wet ingredients and mix them in until they are just combined. Make small balls out of the dough that are about an inch across. Place them on the baking sheet that has been prepared. Make a hole in the middle of each cookie with your thumb or the back of a small spoon. Put a small amount of orange marmalade into each hole. Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the vibrant and delightful combination of sweet melons, juicy peaches, and savory prosciutto in this refreshing salad. Tossed with arugula, feta cheese, mint, and a drizzle of balsamic glaze, this salad is a perfect balance of flavors for a light and summery dish.

Ingredients: - 2 cups cubed watermelon. - 2 cups cubed cantaloupe. - 2 ripe peaches, sliced. - 8 slices prosciutto. - 1 cup arugula. - 1/2 cup crumbled feta cheese. - 1/4 cup fresh mint leaves. - 2 tablespoons extra-virgin olive oil. - 1 tablespoon balsamic glaze. - Salt and black pepper to taste.

Instructions: Put the cubed watermelon, cubed cantaloupe, and sliced peaches in a large serving bowl. Separate the prosciutto into little pieces and put them in the bowl. In a bowl, mix together arugula, feta cheese crumb, and fresh mint leaves. Put extra-virgin olive oil and balsamic glaze on top of the salad. Toss the salad gently to mix all the ingredients together. To taste, add salt and black pepper. The Melon, Peach, and Prosciutto Salad is a tasty and refreshing side dish or appetizer that you can serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Grilled Garlic and Red Pepper Potatoes are a tasty side dish that is great for grilling in the summer. Garlic, red bell peppers, and spices give the potatoes an irresistible flavor, and grilling them gives them a smoky char that makes them taste even better.

Ingredients: 4 large potatoes, washed and sliced into 1/4 inch rounds. 4 cloves garlic, minced. 2 red bell peppers, diced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon dried thyme.

Instructions: Warm the grill up to a medium-high level. To make the potatoes and peppers taste great, mix them with olive oil, salt, pepper, paprika, and dried thyme in a large bowl. Put a big piece of foil over the grill's grate. The potato mix should be spread out evenly on the foil. Grill the potatoes for 15 to 20 minutes, flipping them over once, or until they are soft and lightly charred. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

These Butterscotch Blondies taste like butterscotch and are rich and chewy. Just what you need to satisfy your sweet tooth!

Ingredients: 1 cup butter. 2 cups brown sugar. 2 eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup butterscotch chips.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. In a saucepan over medium heat, melt the butter. Add brown sugar and mix well until smooth. Take it off the heat and add the eggs one at a time while beating it. Add vanilla and stir. Add the flour, baking powder, and salt to the butter mixture and mix them together. Add the butterscotch chips and mix them in. Cover the whole pan with the mixture. In a hot oven, bake for 25 to 30 minutes, or until the edges are golden and a toothpick stuck in the middle comes out clean. Cool all the way through on a wire rack in the pan before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

This buttermilk fried chicken sandwich made in the Southern style is the ultimate comfort food. It's crispy on the outside, juicy on the inside, and full of classic toppings that will make you happy.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups buttermilk. 2 cups all-purpose flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Vegetable oil, for frying. 4 sandwich buns. Lettuce leaves. Sliced tomatoes. Mayonnaise. Pickles optional.

Instructions: Put chicken breasts in a bowl and pour buttermilk over them. Let it sit for at least an hour, or better yet, overnight. Put the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a shallow dish. Mix them together. Put the vegetable oil in a big skillet and heat it over medium-high heat. Take the chicken out of the buttermilk and coat it in the flour mixture. Shake off any extra flour. Do not drop the chicken into the hot oil without being careful. Fry for about 6 to 8 minutes on each side, or until golden brown and fully cooked. Take the chicken out of the oil and put it on paper towels to drain. If you want to, lightly toast the sandwich buns. On both sides of the bun, spread mayonnaise. On the bottom half of the bun, put lettuce leaves, sliced tomatoes, fried chicken, and pickles if you're using them. Place the other half of the bun on top and serve right away.

Prep Time: 60 minutes

Cook Time: 16 minutes

This easy baked tilapia recipe is perfect for busy weeknights. With simple ingredients and minimal prep, you can have a delicious and healthy seafood dinner on the table in no time.

Ingredients: 4 tilapia fillets. 1 lemon, sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat oven to 400F 200C. Place tilapia fillets on a baking sheet lined with parchment paper or aluminum foil. Drizzle olive oil over the fillets, then sprinkle with garlic powder, paprika, salt, and pepper. Rub the seasonings evenly over the fish. Arrange lemon slices on top of the fillets. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. Garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Thighs and drumsticks of chicken marinated in a spicy peri-peri sauce and then baked until they are cooked through. This recipe is great for a quick and easy dinner during the week.

Ingredients: 4 chicken thighs. 4 chicken drumsticks. 1/4 cup peri peri sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a bowl, mix peri peri sauce, olive oil, minced garlic, paprika, cayenne pepper, salt, and pepper. Add chicken thighs and drumsticks to the bowl, making sure they are well coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results. Preheat oven to 400F 200C. Place marinated chicken on a baking tray lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until chicken is cooked through and juices run clear, turning once halfway through cooking. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 40 minutes

A comforting and flavorful soup featuring delicate wontons filled with savory pork, served in a spicy chili-infused broth.

Ingredients: 24 wonton wrappers. 200g ground pork. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 tablespoon chopped green onions. 4 cups chicken broth. 2 tablespoons chili oil. 1 teaspoon chili flakes. 1 tablespoon rice vinegar. 1 tablespoon soy sauce.

Instructions: Put garlic, green onions, soy sauce, sesame oil, and ground pork in a bowl. Put a spoonful of filling on top of each wonton wrapper and fold them in the way the package tells you to. Put wontons in a steamer and cook them for 8 to 10 minutes, until they are fully cooked. Heat up chili oil, chili flakes, rice vinegar, soy sauce, and chicken broth in a pot. Put steamed wontons in bowls and cover them with hot broth. If you want, you can add more chopped green onions as a garnish. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Harvest Cobb Broccoli Salad is a delightful combination of fresh broccoli, tender chicken, crispy bacon, sweet apples, and tangy blue cheese, all tossed in a creamy yogurt dressing. It's a perfect dish for a healthy and satisfying meal.

Ingredients: 4 cups broccoli florets. 1 cup cooked and diced chicken breast. 1/2 cup crumbled bacon. 1/2 cup diced apple. 1/2 cup diced red onion. 1/2 cup dried cranberries. 1/2 cup crumbled blue cheese. 1/4 cup chopped pecans. 1/4 cup Greek yogurt. 2 tablespoons mayonnaise. 1 tablespoon apple cider vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the broccoli florets, cooked chicken, crumbled bacon, diced apple, diced red onion, dried cranberries, crumbled blue cheese, and chopped pecans. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss until everything is well coated. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the Harvest Cobb Broccoli Salad as a delicious and nutritious side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These gluten-free oatmeal honey muffins are moist, hearty, and perfectly sweetened with natural ingredients. They make for a nutritious and satisfying breakfast or snack option.

Ingredients: 2 cups gluten-free oat flour. 1/2 cup rolled oats. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 cup melted coconut oil. 1/2 cup unsweetened applesauce. 1/2 cup almond milk. 1/3 cup maple syrup or agave nectar. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1/2 cup chopped nuts or dried fruit optional.

Instructions: Preheat oven to 350F 175C. Grease or line a muffin tin. In a large bowl, mix together oat flour, rolled oats, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together melted coconut oil, applesauce, almond milk, maple syrup or agave nectar, honey or additional maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in chopped nuts or dried fruit if using. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delightful combination of vodka, raspberry liqueur, and cranberry juice with a hint of lime, garnished with fresh berries for a burst of flavor.

Ingredients: 2 oz vodka. 1 oz raspberry liqueur. 1 oz cranberry juice. 1/2 oz lime juice. Fresh berries for garnish.

Instructions: Put ice in a shaker. Cranberry juice, vodka, and lime juice should all be put into the shaker. Make sure to shake it well until it's cold. Pour into a cocktail glass that has been chilled. Add some fresh berries as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

These smoky chipotle BBQ chicken skewers are a perfect addition to your summer grilling repertoire. The marinade infuses the chicken with a bold, smoky flavor, making it a crowd-pleaser for any BBQ gathering.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1 teaspoon chipotle powder. Salt and black pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, cumin, smoked paprika, chipotle powder, salt, and black pepper to create the marinade. Place the chicken pieces in a resealable plastic bag or shallow dish and pour half of the marinade over them. Ensure the chicken is well-coated, then refrigerate for at least 1 hour or overnight for better flavor. Preheat the grill to medium-high heat. Thread marinated chicken pieces onto the soaked skewers, leaving space between each piece. Brush the skewers with the remaining marinade. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Serve the smoky chipotle BBQ chicken skewers hot, garnished with fresh cilantro or lime wedges if desired.

Prep Time: 70 minutes

Cook Time: 12 minutes

Enjoy the rich and chocolatey goodness of these quinoa brownies made in a slow cooker. Adding quinoa to brownies makes them healthier and more delicious, making them a great treat for any event.

Ingredients: 1 cup quinoa, rinsed and drained. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Put quinoa, cocoa powder, coconut oil, maple syrup, eggs, vanilla extract, baking powder, and salt in a bowl. Add the chocolate chips and mix them in. Put the mixture in the slow cooker and make sure it's spread out evenly. Leave the lid on and turn the heat to low. Cook for two to three hours, or until the edges are set but the middle is still a little messy. Before you serve the brownies, turn off the slow cooker and let them cool for 15 to 20 minutes. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes