Oddonna

Indulge in the heavenly combination of Nutella, marshmallows, graham crackers, and chocolate chips with these irresistible S'mores Bars. Perfect for any occasion, these decadent treats will satisfy your sweet tooth cravings!

Ingredients: 1 cup Nutella. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon salt. 1 cup mini marshmallows. 1 cup crushed graham crackers. 1/2 cup semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a microwave-safe bowl, melt the Nutella and butter together, stirring until smooth. In a separate bowl, beat the sugar, eggs, and vanilla extract until well combined. Add the Nutella mixture to the egg mixture and mix until smooth. Gradually add the flour and salt, mixing until just combined. Spread half of the batter into the prepared baking pan. Sprinkle half of the marshmallows, graham crackers, and chocolate chips over the batter. Spread the remaining batter over the toppings, then sprinkle the remaining marshmallows, graham crackers, and chocolate chips on top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe for Healthy Mongolian Ground Beef has all the flavors of regular Mongolian beef, but it's made with less meat. It's an easy and quick dish that's great for a busy weeknight dinner. Plus, it tastes great and is full of protein without sacrificing health.

Ingredients: 1 lb lean ground beef. 1/4 cup low sodium soy sauce. 2 tablespoons hoisin sauce. 2 cloves garlic, minced. 1 teaspoon fresh ginger, minced. 1/4 teaspoon crushed red pepper flakes. 2 green onions, thinly sliced. 1 tablespoon sesame seeds, for garnish.

Instructions: Toast the ground beef in a big skillet over medium-high heat until it's fully cooked. Use a spoon to break it up as it cooks. Get the soy sauce, hoisin sauce, garlic, ginger, and crushed red pepper flakes ready in a small bowl. While the beef is cooking, mix them together. After the beef is fully cooked, drain off any extra fat and put the pan back on the heat. Add the sauce mix to the ground beef and mix it all together. Let it cook on low heat for two to three minutes so the flavors can mix. Take the pan off the heat and add the sesame seeds and sliced green onions before serving. This Mongolian ground beef is good for you. Eat it with cooked rice or quinoa and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

These low-carb deviled strawberries are a delicious treat that is also keto-friendly and great for Valentine's Day or any other special day. The creamy filling goes well with the juicy strawberries, making a dessert that is both rich and healthy.

Ingredients: 12 large strawberries, hulled. 4 oz cream cheese, softened. 2 tbsp powdered erythritol or sweetener of choice. 1 tsp vanilla extract. 1/4 cup heavy cream. Dark chocolate shavings optional, for garnish. Fresh mint leaves optional, for garnish.

Instructions: Cream cheese, powdered erythritol, and vanilla extract should be mixed together in a bowl until the mixture is smooth. Whip the heavy cream in a different bowl until stiff peaks form. Fold the whipped cream into the cream cheese mixture slowly until it is well mixed. Put the mixture into a piping bag that has a star-shaped tip. Put the cream cheese mixture into the strawberries that have been hollowed out. If you want, you can add dark chocolate shavings and fresh mint leaves as a garnish. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 20 minutes

Cook Time: 0 minutes

The flavors in this Citrus Shrimp Recipe from Grandbaby Cakes are so bright and zesty. When you mix fresh lemon and orange juices with zests and garlic, you get a delicious marinade that gives the shrimp a tangy flavor. These shrimp skewers are great for grilling and make a light and refreshing seafood dish for any event.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup fresh lemon juice. 2 tablespoons fresh orange juice. 1 teaspoon lemon zest. 1 teaspoon orange zest. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put shrimp, olive oil, minced garlic, orange juice, lemon juice, orange juice, lemon zest, orange zest, red pepper flakes, salt, and pepper in a large bowl. Toss the shrimp to cover them all. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Warm the grill up to a medium-high level. If you want, you can thread shrimp onto skewers. Grill shrimp for two to three minutes on each side, or until they are pink and opaque. Take it off the grill and add chopped parsley on top before serving.

Prep Time: 35 minutes

Cook Time: 6 minutes

These Alfredo chicken roll ups are a delicious twist on classic chicken Alfredo. Tender chicken breasts are stuffed with creamy Alfredo sauce, mozzarella cheese, and crispy bacon, then baked to perfection. They make for an impressive dinner option that's sure to please the whole family.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Alfredo sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. Salt and pepper to taste. 8 slices bacon, cooked and crumbled. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick. Salt and pepper should be used on both sides of the chicken breasts. Put a little Alfredo sauce on top of each chicken breast. Add bacon bits and shreds of mozzarella cheese to the Alfredo sauce. Use toothpicks to hold each chicken breast together as you roll it up tightly. In a baking dish, put the chicken roll-ups seam side down. Cover the chicken roll-ups with the rest of the Alfredo sauce. Use grated Parmesan cheese to cover the top. After the oven is hot, bake for 25 to 30 minutes, or until the chicken is done and the cheese is golden and bubbly. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 30 minutes

Celebrate Rosh Hashanah with these adorable and sparkly marshmallow pops that resemble apples and pumpkins. They are easy to make and perfect for sharing with family and friends during the holiday festivities.

Ingredients: 12 marshmallows. 12 wooden popsicle sticks. 1 cup white chocolate chips. 1/4 cup orange candy melts. 1/4 cup green candy melts. Edible gold dust. Edible gold sprinkles. Edible green food coloring. Edible orange food coloring.

Instructions: Insert a wooden popsicle stick into each marshmallow, about halfway through. In a microwave-safe bowl, melt the white chocolate chips according to the package instructions, usually in 30-second intervals, stirring between each interval until smooth. Dip each marshmallow into the melted white chocolate, coating it evenly. Allow excess chocolate to drip off. Place the chocolate-covered marshmallows on a parchment paper-lined tray and let them cool and harden for about 15 minutes. While the white chocolate is setting, melt the orange and green candy melts in separate microwave-safe bowls following the package instructions. Add edible orange food coloring to the melted orange candy melts and edible green food coloring to the melted green candy melts, mixing until you achieve your desired color shades. Drizzle the colored candy melts over the white chocolate-covered marshmallows to create pumpkin and apple shapes. You can use a spoon or piping bag for precision. While the candy melts are still wet, sprinkle edible gold dust and edible gold sprinkles on top for a sparkly effect. Allow the marshmallow pops to cool and harden completely before serving. This will take approximately 30 minutes. Once they are set, your Easy Sparkly Apple and Pumpkin Marshmallow Pops are ready to be enjoyed as a sweet treat for Rosh Hashanah!

Prep Time: 20 minutes

Cook Time: 10 minutes

For a bold and savory taste, grill marinated skirt steak. Soy sauce, balsamic vinegar, and spices mixed together make a delicious marinade that brings out the steak's natural richness. Just right for your BBQ parties!

Ingredients: 1.5 lbs skirt steak. 1/4 cup soy sauce. 2 tablespoons olive oil. 3 cloves garlic, minced. 2 tablespoons balsamic vinegar. 1 teaspoon honey. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. Salt to taste. Chopped fresh cilantro for garnish.

Instructions: Soy sauce, olive oil, honey, smoked paprika, black pepper, cayenne pepper, and salt should all be mixed together in a bowl with a whisk to make the marinade. Put the skirt steak in a shallow dish and pour the marinade over it, making sure to cover all of it. For better flavor absorption, cover and put in the fridge for at least two hours or overnight. Warm up the grill over medium-high heat. Take the steak out of the marinade and let the extra run off. Throw away the marinade. For medium-rare, grill the skirt steak for three to four minutes on each side. You can change the time if you want it more or less done. After taking it off the grill, let it rest for 5 minutes. Then, cut it against the grain into thin slices. Add chopped fresh cilantro on top and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

This recipe, which uses butternut squash "noodles" in place of regular pasta and a flavorful chorizo spaghetti sauce, is a tasty and Paleo-friendly take on spaghetti.

Ingredients: 1 butternut squash. 1 pound chorizo sausage. 1 onion, chopped. 2 cloves garlic, minced. 1 can 28 ounces crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Olive oil for cooking. Fresh basil leaves for garnish optional.

Instructions: To make "noodles," peel and spiralize the butternut squash. Heat some olive oil in a big skillet over medium-high heat. Add the minced garlic and chopped onion, and saut until fragrant and transparent. Take out the casing from the chorizo and crumble it into the skillet along with the garlic and onions. Cook until thoroughly cooked and browned. Add the dried basil, dried oregano, crushed tomatoes, salt, and pepper and stir. Allow the flavors to combine by simmering for approximately ten minutes. Add a little olive oil to a different skillet and heat it over medium heat while the sauce is simmering. After adding the noodles made of butternut squash, saut them for five to seven minutes, or until they are soft but still slightly firm. Spoon the chorizo spaghetti sauce over the butternut noodles as they are served. If desired, garnish with fresh basil leaves. Savor your Butternut Noodles with Chorizo Spaghetti Sauce, which is Paleo-friendly!

Prep Time: 20 minutes

Cook Time: 25 minutes

Enjoy the rich and savory flavors of these burgers that are packed with garlic. You will love these burgers if you like garlic. They have Swiss cheese, crispy bacon, fresh vegetables, and mayo that has garlic in it. Great for a barbecue on the weekend or a filling dinner during the week.

Ingredients: 4 burger patties. 4 hamburger buns. 1/2 cup mayonnaise. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 4 slices Swiss cheese. 8 slices bacon, cooked. 1 cup fresh spinach leaves. 1 tomato, sliced. 1 red onion, thinly sliced.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Put the mayonnaise and minced garlic in a small bowl and mix them together. This will make the creamy garlic burger sauce. Put away. Add salt and black pepper to the burger patties and then brush them with olive oil on both sides. Put the burger patties on the grill or griddle and cook them for four to five minutes on each side, or until they're done the way you like them. Put a slice of Swiss cheese on top of each patty to melt in the last minute of cooking. Toast the buns on the grill until they are lightly browned while the patties are cooking. Put the burgers together: Make sure there is a lot of the creamy garlic burger sauce on the bottom half of each bun. Add a cooked burger patty on top of the cheese. Some fresh spinach leaves, tomato slices, red onion slices, and two bacon slices should be added. Put the other half of the bun on top. Serve your burgers hot with too much garlic and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of this vegan chocolate chip skillet cookie. With a soft and chewy center and crispy edges, it's the perfect treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup vegan chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy. Add in the unsweetened applesauce and vanilla extract, and mix until well combined. Sift in the flour, baking soda, and salt. Stir until just combined. Fold in the vegan chocolate chips until evenly distributed throughout the dough. Transfer the cookie dough into a greased 10-inch cast iron skillet, and press it down evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set. Remove from the oven and allow to cool slightly before slicing and serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Slow Cooker Lemon-Garlic Chicken Breast recipe is a delicious and easy way to prepare tender and flavorful chicken. The combination of lemon, garlic, and herbs infuses the chicken with wonderful aromas and tastes. Perfect for a busy day when you want a hassle-free meal!

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

Instructions: Put chicken breasts in the crock pot. Cut up the garlic and put it in a small bowl. Add the lemon juice and zest, oregano, salt, and black pepper. Make sure the chicken breasts are evenly covered as you pour the mixture over them. Put chicken broth in the slow cooker. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the chicken is tender and cooked all the way through. Take the chicken out of the slow cooker and put it on a serving platter when it's done. Add chopped parsley as a garnish before serving. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240 minutes

This rainbow fudge is not only a treat for your taste buds but also a feast for your eyes! It's perfect for celebrations, parties, or any time you want a colorful and delightful dessert.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. A pinch of salt. Food coloring red, orange, yellow, green, blue, purple. Sprinkles optional.

Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later. In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring after each interval, until the mixture is smooth and fully melted. Stir in the vanilla extract and a pinch of salt. Divide the fudge mixture evenly into six separate bowls. Add a few drops of food coloring to each bowl to create the colors of the rainbow red, orange, yellow, green, blue, purple. Stir until the colors are well incorporated. Starting with one color, spoon it into the prepared baking pan and spread it evenly using a spatula. Repeat this process with the remaining colors, stacking them on top of each other. If desired, sprinkle rainbow-colored sprinkles on top of the fudge for added decoration. Chill the fudge in the refrigerator for at least 2-3 hours, or until it has set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into squares or rectangles. Serve and enjoy your delicious rainbow fudge!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in a whimsical treat with this Bubble Gum Popcorn recipe! It's a delightful combination of popcorn coated in bubble gum flavored candy melts and adorned with colorful sprinkles and jelly beans, perfect for satisfying your sweet tooth cravings.

Ingredients: 10 cups popped popcorn. 1 cup bubble gum flavored candy melts. 1/2 cup bubble gum, chopped. 1/4 cup rainbow sprinkles. 1/4 cup bubble gum flavored jelly beans.

Instructions: Use parchment paper to line a baking sheet. Place the popcorn in an even layer on the baking sheet that has been ready. Melt the bubble gum-flavored candy melts in a microwave-safe bowl as directed on the package. Pour the liquefied candies onto the popcorn. While the candy coating is still warm, scatter chopped bubble gum, rainbow sprinkles, and bubble gum-flavored jelly beans over the popcorn. Before serving, let the popcorn cool and the candy coating harden.

Prep Time: 10 minutes

Cook Time: 5 minutes

These Spicy Spare Ribs will make your meal more interesting. These Paleo-friendly ribs are tender and flavorful thanks to the right mix of strong spices and slow cooking. Get ready for an experience that will make your mouth water!

Ingredients: - 2 racks of pork spare ribs. - 2 tablespoons paprika. - 1 tablespoon garlic powder. - 1 tablespoon onion powder. - 1 tablespoon cayenne pepper. - 1 tablespoon dried thyme. - 1 tablespoon dried oregano. - Salt and black pepper, to taste. - 1/4 cup olive oil. - 1/4 cup apple cider vinegar.

Instructions: Prepare the oven by heating it up to 300F 150C. Put paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper in a bowl and mix them all together. This will make the spice rub. Make sure the racks of pork spare ribs are well covered by rubbing the spice mixture all over them. Mix olive oil and apple cider vinegar with a whisk in a small bowl. Put this mixture on top of the ribs. Put the ribs on a baking sheet that has aluminum foil or parchment paper on it. Put another piece of foil over the ribs and seal the edges to make a tent. After the oven is hot, bake the ribs for about 2.5 to 3 hours, or until they are soft. Take off the foil and broil the ribs for another 5 to 10 minutes to get a nice crust of caramelized sugar. After the ribs are done, let them rest for a few minutes before cutting them. Enjoy the strong flavors of the Spicy Spare Ribs while they're still hot. These Spicy Spare Ribs are great for any event because they are Paleo-friendly and taste great.

Prep Time: 20 minutes

Cook Time: 180 minutes

A refreshing twist on traditional sushi, this Orange & Grapefruit Salad Sushi combines the flavors of citrus fruits with the crunch of cucumber and the subtle licorice-like taste of fennel. It's light, bright, and perfect for a refreshing snack or light meal.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 orange, peeled and sliced. 1 grapefruit, peeled and sliced. 1 cucumber, julienned. 1 small fennel bulb, thinly sliced. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Soy sauce, for serving.

Instructions: Follow the directions on the package to cook the sushi rice. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Warm it up until the salt and sugar mix. Allow to cool. Leave a border at the top of the nori sheets and spread the cooked sushi rice out evenly. On top of the rice, arrange rows of orange, grapefruit, cucumber, and fennel slices. Cut the sushi into rounds after rolling it up tight. You can dip them in soy sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

You can enjoy the delicious combination of rich dulce de leche ice cream and buttery shortbread cookies. Great for when you want something sweet on a hot day!

Ingredients: 1 cup dulce de leche. 1 cup heavy cream. 1 teaspoon vanilla extract. 8 shortbread cookies.

Instructions: In a mixing bowl, combine dulce de leche, heavy cream, and vanilla extract. Mix until well combined. Pour the mixture into a shallow dish and freeze for about 4 hours, or until firm. Once the ice cream is firm, scoop it onto four of the shortbread cookies and top with the remaining cookies to create sandwiches. Serve immediately, or wrap each sandwich individually in plastic wrap and store in the freezer until ready to serve.

Prep Time: 10 minutes

Cook Time: 240 minutes

These vegan black bean burgers are hearty, tasty, and full of protein from plants. They're great for a quick dinner during the week or a barbecue on the weekend.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup rolled oats. 1/4 cup finely chopped onion. 1/4 cup chopped bell pepper. 2 cloves garlic, minced. 1 tablespoon ground flaxseed. 2 tablespoons water. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Burger buns and toppings of your choice.

Instructions: In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes to thicken, creating a flax 'egg'. In a food processor, pulse oats until finely ground. Add black beans to the food processor and pulse until mostly smooth but still a bit chunky. Transfer the mixture to a bowl and add the flax 'egg', onion, bell pepper, garlic, chili powder, cumin, salt, and pepper. Mix until well combined. Form the mixture into patties, about 1/2 inch thick. Heat a non-stick skillet over medium heat and cook the patties for 4-5 minutes on each side, or until browned and heated through. Serve the patties on burger buns with your favorite toppings, such as lettuce, tomato, avocado, and vegan mayo.

Prep Time: 15 minutes

Cook Time: 10 minutes