Nessies Lake

Learn how to make delicious Bao Buns with this easy recipe. These fluffy and slightly sweet buns are perfect for filling with your favorite dumpling fillings or enjoying on their own.

Ingredients: 1 cup all-purpose flour. 1 tsp sugar. 1 tsp active dry yeast. 1/2 cup warm water. 1/2 tsp salt. 1/2 tsp baking powder. 1 tbsp vegetable oil.

Instructions: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it foams. In a mixing bowl, add flour and salt. Mix well. Pour the yeast mixture into the flour mixture and knead until you have a smooth dough. Drizzle vegetable oil over the dough and knead it in until fully incorporated. Cover the dough and let it rest for 1 hour or until it doubles in size. Punch down the dough and knead in the baking powder until well combined. Divide the dough into small equal-sized portions and roll each into a ball. Flatten each dough ball with a rolling pin into an oval shape. Fold the oval in half to create a half-moon shape and place it on a square piece of parchment paper. Repeat with the remaining dough balls and parchment paper squares. Place the buns in a steamer, cover, and steam for 10-15 minutes until they are puffed and cooked through. Remove from the steamer and let them cool slightly before serving. Fill with your favorite dumpling filling or enjoy them as is!

Prep Time: 90 minutes

Cook Time: 15 minutes

These gluten-free and vegan pancakes are made in a blender and don't need bananas. They are quick and easy to make. They're a great healthy choice for breakfast or brunch.

Ingredients: 1 1/2 cups rolled oats. 1 cup unsweetened almond milk. 2 tablespoons ground flaxseed. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Place all ingredients in a blender. Blend until smooth. Let the batter rest for 5 minutes. Heat a non-stick skillet over medium heat. Pour batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with remaining batter. Serve warm with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Slow Cooker Lemon Garlic Chicken is a flavorful and easy-to-make dish perfect for busy weeknights. The combination of zesty lemon, fragrant garlic, and aromatic oregano infuses the chicken with delicious flavors.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 1/4 cup chicken broth. 4 cloves garlic, minced. 2 lemons, juiced and zested. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon chopped fresh parsley, for garnish.

Instructions: Lemon juice and zest, oregano, salt, and black pepper should all be mixed together in a bowl with olive oil. Put chicken breasts in the crock pot. Cover the chicken breasts with the lemon-garlic mix. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked. Add chopped parsley on top of the chicken and serve it with the sauce from the slow cooker.

Prep Time: 10 minutes

Cook Time: 240 minutes

Indulge in the sweet and savory combination of ripe bananas and rich caramel cream stuffed inside delicate crepes. This easy recipe is perfect for breakfast or dessert and will satisfy your cravings.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. 2 ripe bananas, sliced. 1/2 cup fleur de sel caramel sauce. Whipped cream optional. Sliced almonds optional.

Instructions: In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend until smooth. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of the crepe batter into the skillet, swirling it around to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the crepe is lightly browned underneath. Flip the crepe and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, making several crepes. Spread a generous spoonful of caramel sauce onto each crepe, add banana slices, and fold the crepe in half. Fold it in half again to form a triangle. Serve the banana crepes with a drizzle of extra caramel sauce on top. You can also garnish with whipped cream and sliced almonds if desired. Enjoy your delicious banana crepes with fleur de sel caramel cream!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Slow Cooker Korean Pork BBQ Tacos are a delicious fusion of Korean flavors and Mexican street food. The pork shoulder is cooked low and slow until tender and infused with the rich and spicy Korean BBQ sauce. Serve the shredded pork in warm tortillas with fresh garnishes for a satisfying meal.

Ingredients: 2 lbs pork shoulder, trimmed and cut into chunks. 1/2 cup soy sauce. 1/4 cup brown sugar. 1/4 cup rice vinegar. 1/4 cup sesame oil. 4 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons gochujang Korean chili paste. 1 onion, sliced. 1/4 cup water. Tortillas, for serving. Sliced green onions, for garnish. Sesame seeds, for garnish. Kimchi, for serving.

Instructions: Put rice vinegar, garlic, ginger, gochujang, soy sauce, brown sugar, and sesame oil in a bowl. Mix them all together. Put onion slices and chunks of pork shoulder into the slow cooker. Cover the pork and onions with the sauce mix. Fill the slow cooker with water. Cover and set the heat to low. Cook for 6 to 8 hours, or until the pork is soft and can be shred with a fork. When it's done, use two forks to shred the pork and mix it with the sauce in the slow cooker. On top of the Korean BBQ pork, put sliced green onions, sesame seeds, and kimchi.

Prep Time: 20 minutes

Cook Time: 360 minutes

Club Panini is a traditional sandwich made with turkey, ham, bacon, Swiss cheese, cheddar cheese, and fresh vegetables pressed between two pieces of bread and grilled until golden.

Ingredients: 6 slices turkey breast. 6 slices ham. 6 slices bacon, cooked. 6 slices Swiss cheese. 6 slices cheddar cheese. 12 slices sandwich bread. 1/4 cup mayonnaise. 1/4 cup Dijon mustard. 1 tomato, sliced. 1/2 onion, thinly sliced. 1 cup lettuce leaves.

Instructions: Warm up a grill or panini press. On one side of every slice of bread, spread mayonnaise. On 6 slices of bread, put turkey, ham, bacon, Swiss cheese, cheddar cheese, tomato, onion, lettuce, and Swiss cheese. Add the last few slices of bread, mayonnaise side down. Put the sandwiches on a panini press or grill that has been heated up. Cook for about 34 minutes, until the bread is toasted and the cheese melts. On a diagonal, cut the sandwiches and serve them hot.

Prep Time: 15 minutes

Cook Time: 5 minutes

The sweet and savory flavors in this Fig and Sweet Potato Grilled Cheese go so well together. The sweet potatoes and figs that have been roasted go well with the creamy Gouda cheese. A drizzle of honey adds a touch of sweetness. Enjoy this gourmet grilled cheese as a treat that will make you feel good.

Ingredients: 2 slices of whole wheat bread. 2-3 fresh figs, thinly sliced. 1 small sweet potato, thinly sliced and roasted. 1/2 cup of shredded Gouda cheese. 1 tablespoon of honey. 1 tablespoon of butter.

Instructions: Warm up your grill or pan on the stove by setting it on medium heat. Each piece of bread should have one side brushed with butter. Put one slice of bread on the grill or pan with the butter side down. Put half of the Gouda cheese on top of the grilled bread slice. Place the roasted sweet potato slices on top of the cheese. Put the sliced figs on top of the sweet potatoes. Spread the honey out over the figs. Add the rest of the Gouda cheese on top. Put the second slice of bread on top of the cheese, butter side up. It should be cooked for two to three minutes on each side, or until the cheese melts and the bread turns golden brown. Take it off the grill or pan and give it a minute to cool down. Cut the sandwich in half diagonally and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and flavorful dish made by mixing traditional Italian Bolognese sauce with creamy macaroni and cheese.

Ingredients: 8 oz elbow macaroni. 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 cup beef broth. 1 tsp dried oregano. 1/2 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 tbsp butter. 2 tbsp all-purpose flour. 2 cups milk.

Instructions: Cook macaroni according to package instructions until al dente. Drain and set aside. In a large skillet, brown ground beef over medium heat. Add onion and garlic, cooking until softened. Stir in crushed tomatoes, beef broth, oregano, basil, thyme, salt, and pepper. Simmer for 10 minutes. In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until sauce thickens. Add 1 cup of mozzarella and Parmesan cheese to the sauce, stirring until melted. Combine cooked macaroni with the Bolognese sauce. Transfer mixture to a greased baking dish. Top with remaining mozzarella cheese. Bake at 350F 175C for 20-25 minutes, or until bubbly and golden brown.

Prep Time: 15 minutes

Cook Time: 40 minutes

Indulge in the mouthwatering flavors of Take Five candy bars with these delightful Cookie Cups! The combination of oats, pretzels, peanut butter, chocolate, and caramel creates an irresistible treat.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup old-fashioned rolled oats. 1/2 cup chopped pretzels. 1/4 cup creamy peanut butter. 1/2 cup milk chocolate chips. 1/2 cup semisweet chocolate chips. 1/4 cup caramel sauce.

Instructions: Warm your oven up to 350F 175C and grease a muffin tin. Put the flour, baking soda, and salt in a small bowl and mix them together. Mix the softened butter, white sugar, and brown sugar in a bigger bowl until the mixture is smooth. In the bigger bowl with the butter and sugar, beat in the egg and vanilla extract. Slowly add the flour mixture to the bigger bowl and mix it in until everything is well mixed. Add the chopped pretzels and rolled oats and mix them in. Each muffin cup should have about 2 tablespoons of dough in it. Press the dough against the bottom and sides to make a cup shape. Melt the peanut butter in a bowl that can go in the microwave. Then, put a little bit of it in each cookie cup. In each cup, put a few milk chocolate chips and semisweet chocolate chips. Put it in an oven that is already hot and bake it for 12 to 15 minutes, or until the edges turn golden brown. As soon as the cookies come out of the oven, make a well in the middle of each one with the back of a teaspoon. For 10 minutes, let the cookie cups cool in the muffin tin. Then, carefully move them to a wire rack to cool all the way through. Put some caramel sauce on top of each cookie cup after it has cooled down. Enjoy your tasty cookie cups that look like Take Five candy bars!

Prep Time: 20 minutes

Cook Time: 15 minutes

With these delectable Chocolate Rum Snowballs, you can indulge in the rich flavors of chocolate and rum. These no-bake treats are ideal for satisfying your sweet tooth.

Ingredients: 1 cups chocolate cookie crumbs. 1 cup powdered sugar. cup finely chopped walnuts. 2 tablespoons unsweetened cocoa powder. 2 tablespoons dark rum. 2 tablespoons light corn syrup. 1 teaspoon vanilla extract. teaspoon ground cinnamon. Pinch of salt. Additional powdered sugar, for rolling.

Instructions: Powdered sugar, chopped walnuts, chocolate cookie crumbs, and cocoa powder should all be mixed together in a large bowl. Add the light corn syrup, vanilla extract, ground cinnamon, and salt to a different small bowl, and mix them together. Add the wet ingredients to the dry ingredients and mix them together until everything is well mixed. Put the bowl in the fridge for about 30 minutes with plastic wrap over it. Make little balls out of the mixture that are about an inch across. Cover all of each ball with more powdered sugar by rolling it in it. After coating the balls in sugar, put them on a baking sheet or plate and put them in the fridge for another 15 to 20 minutes. The chocolate rum snowballs are ready to eat once they are firm.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in these irresistible no bake cookies! Packed with oats, cocoa, and peanut buttery goodness, these cookies are perfect when you're craving a quick and delightful treat.

Ingredients: 2 cups old-fashioned oats. 1/2 cup unsweetened cocoa powder. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter. 2 cups granulated sugar. 1/2 cup milk. 1 teaspoon vanilla extract. 1/2 cup shredded coconut optional. 1/2 cup chopped nuts such as walnuts or pecans. Pinch of salt.

Instructions: Put the old-fashioned oats, cocoa powder, chopped nuts, and shredded coconut if using in a large bowl. Put away. Put the butter, sugar, and milk in a medium saucepan. Over medium heat, stir the mixture all the time as you bring it to a boil. As soon as the mixture starts to boil, keep stirring it for another one to two minutes. Take it off the heat. It will be smooth and well mixed after you add the peanut butter and vanilla extract. Add the hot mixture to the bowl with the dry ingredients. Quickly stir to make sure everything is well mixed. Put spoonfuls of the mix on a baking sheet or wax paper. For twenty to thirty minutes, let the cookies cool and set. You can eat the cookies once they have set. Put any leftovers in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy this rich and creamy vegan chocolate pudding without feeling bad about it. It's made with just three simple things: maple syrup, cocoa powder, and ripe avocados. It tastes great and is good for you at the same time!

Ingredients: 2 ripe avocados. 1/4 cup cocoa powder. 1/4 cup maple syrup.

Instructions: Cut the avocados in half, remove the pits, and scoop out the flesh into a blender. Add cocoa powder and maple syrup to the blender. Blend until smooth and creamy, scraping down the sides as needed. Transfer the pudding to serving dishes and refrigerate for at least 30 minutes before serving. Garnish with fresh berries or chopped nuts if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the fresh sweetness of blueberries with Dorothy's Fresh Blueberry Tart. This recipe combines plump blueberries with a flaky crust for a delightful dessert that's perfect for any occasion.

Ingredients: 1 9-inch pre-baked tart shell. 4 cups fresh blueberries. 1/2 cup granulated sugar. 3 tablespoons cornstarch. 1/4 teaspoon salt. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 tablespoon unsalted butter.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together blueberries, sugar, cornstarch, salt, lemon juice, and lemon zest until well combined. Pour the blueberry mixture into the pre-baked tart shell, spreading it evenly. Dot the top of the blueberry mixture with small pieces of unsalted butter. Bake in the preheated oven for 30-35 minutes, or until the filling is bubbly and the crust is golden brown. Remove from oven and let cool before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

A delicious and healthy Asian-inspired chicken dish cooked in a slow cooker, perfect for busy days or weeknight dinners. This recipe is 21 Day Fix-friendly, packed with flavor, and easy to make.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup low-sodium soy sauce. 1/4 cup honey. 1/4 cup hoisin sauce. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon rice vinegar. 1/4 teaspoon crushed red pepper flakes. 1/4 cup water. 2 tablespoons cornstarch. 2 tablespoons water. Optional toppings: sliced green onions, sesame seeds.

Instructions: Put chicken breasts in the crock pot. Put garlic, ginger, soy sauce, honey, hoisin sauce, rice vinegar, red pepper flakes, and 1/4 cup water in a small bowl. Set it aside. Cover the chicken with sauce. When the chicken is done, cover it and cook on low for 4 to 6 hours or high for 2 to 3 hours. Take the chicken out of the slow cooker and use two forks to shred it. Put away. To make a slurry, mix cornstarch and 2 tablespoons of water in a small bowl. Mix the slurry into the sauce in the slow cooker by adding it and stirring it in. For another 20 to 30 minutes, on high, cook until the sauce gets thicker. Add the shredded chicken back to the slow cooker and stir it around to coat it in the thickened sauce. If you want, you can serve it hot and top it with sliced green onions and sesame seeds. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

These spinach tortillas that you make yourself are gluten-free and full of good things for you. You can put them on wraps, tacos, or as a side dish.

Ingredients: 2 cups spinach leaves, washed. 1 cup gluten-free all-purpose flour. 1 tablespoon olive oil. 1/4 teaspoon salt. Water, as needed.

Instructions: Use a blender or food processor to make spinach leaves smooth. Put spinach puree, gluten-free flour, olive oil, and salt in a bowl and mix them together. Add water little by little and knead the dough until it becomes smooth. Cut the dough into six equal pieces, and then roll each piece into a ball. Put some flour on a surface and roll out each ball into a thin tortilla. Turn on the stove to medium-low and cook each tortilla for one to two minutes on each side, until they are lightly browned and fully cooked. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in this decadent grain-free vegan chocolate strawberry shortcake that's perfect for any occasion. It's rich, moist, and bursting with the flavors of chocolate and fresh strawberries.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt. 1 cup coconut cream. 2 tbsp maple syrup. 1 tsp vanilla extract. 1 cup sliced strawberries.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, cocoa powder, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Mix until well combined. Press the dough evenly into an 8-inch round cake pan lined with parchment paper. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan. In another bowl, whip coconut cream with maple syrup and vanilla extract until fluffy. Once the cake has cooled, spread the whipped coconut cream evenly over the top. Arrange sliced strawberries on top of the whipped cream. Slice and serve!

Prep Time: 15 minutes

Cook Time: 18 minutes

These Baked Cheesy Sweet Potato Wedges are a delicious and nutritious twist on classic potato wedges. The sweetness of the sweet potatoes pairs perfectly with the gooey melted cheddar cheese, making them a crowd-pleasing side dish or snack.

Ingredients: 2 large sweet potatoes, scrubbed and cut into wedges. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Arrange the wedges in a single layer on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the wedges are tender and golden brown. Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the top of the wedges. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Serve the cheesy sweet potato wedges hot, garnished with your favorite herbs or spices.

Prep Time: 10 minutes

Cook Time: 30 minutes