Pencil Clicks

Indulge in this elevated grilled cheese featuring the rich flavors of prosciutto and Gouda cheese. Perfect for a satisfying lunch or dinner.

Ingredients: 4 slices of rustic bread. 8 slices of prosciutto. 8 slices of Gouda cheese. 2 tablespoons of butter.

Instructions: Place 4 slices of prosciutto and 4 slices of Gouda cheese on 2 slices of bread. Top with the remaining bread slices to form sandwiches. Spread butter on the outsides of the sandwiches. Heat a skillet over medium heat. Place the sandwiches in the skillet and cook until golden brown and the cheese is melted, about 3-4 minutes per side. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 8 minutes

These decadent brownie bars feature a delightful combination of hot fudge and caramel baked right into the rich chocolatey brownie batter. They're perfect for satisfying your sweet tooth!

Ingredients: 1 box brownie mix. 1/2 cup hot fudge sauce. 1/2 cup caramel sauce.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions. Pour half of the brownie batter into a greased 9x9 inch baking dish. Drizzle hot fudge sauce evenly over the brownie batter. Drizzle caramel sauce evenly over the brownie batter. Pour the remaining brownie batter over the sauces, covering them completely. Use a knife to swirl the sauces into the brownie batter for a marbled effect. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Dijon Mustard Salmon with Walnuts recipe combines the rich flavor of salmon with the tangy kick of Dijon mustard and the nutty crunch of walnuts. It's a simple yet elegant dish that's perfect for a haute and healthy dining experience.

Ingredients: 4 salmon fillets. 1/4 cup Dijon mustard. 1/4 cup chopped walnuts. 2 tablespoons honey. 1 tablespoon olive oil. Salt and pepper to taste. Fresh lemon wedges for serving.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together the Dijon mustard, honey, and olive oil. Season the salmon fillets with salt and pepper. Spread the Dijon mustard mixture evenly over the salmon fillets. Sprinkle the chopped walnuts over the mustard mixture, pressing them gently to adhere. Place the salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve the Dijon mustard salmon hot, garnished with fresh lemon wedges.

Prep Time: 10 minutes

Cook Time: 15 minutes

This honey Sriracha tofu recipe offers a perfect balance of sweet, spicy, and savory flavors. The tofu is coated in a sticky, flavorful sauce and baked until crispy on the outside while remaining tender on the inside. It's a delightful dish that pairs well with rice or noodles for a satisfying meal.

Ingredients: 1 block extra firm tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons sriracha sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and chopped green onions for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix soy sauce, sriracha sauce, honey, sesame oil, rice vinegar, minced garlic, and minced ginger. In a separate bowl, mix cornstarch and water to make a slurry. Toss the cubed tofu in the sauce mixture until well coated. Place the tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is crispy and golden brown. Once baked, transfer the tofu to a serving dish, garnish with sesame seeds and chopped green onions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Grain Free Lemon Zucchini Cookies are a delightful combination of zesty lemon flavor and the goodness of shredded zucchini, all in a chewy cookie. Perfect for a grain-free and gluten-free treat!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 tablespoon lemon zest. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1/2 cup shredded zucchini, squeezed and drained. 1/4 cup shredded unsweetened coconut. 1/4 cup chopped walnuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the coconut oil and mix it with the baking soda and salt in a bowl. Melt the coconut oil and mix it with the maple syrup, lemon juice, lemon zest, and vanilla extract in a different bowl. Mix the dry and wet ingredients together until they are well mixed. Shred the zucchini, coconut, and walnuts if using and then mix them in. Place spoonfuls of the cookie dough on the baking sheet that has been prepared. Slightly flatten the dough balls. When the edges are golden brown, it's done baking. 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 down. Enjoy these tasty lemon zucchini cookies that don't have any grains.

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe combines the richness of salted duck egg yolks with the delicate flavor of tofu, enhanced by the aromatic garlic chives. It's a savory and satisfying dish perfect for any meal.

Ingredients: 1 block tofu, firm, sliced into squares. 2 salted duck egg yolks, mashed. 1 tablespoon cornstarch. 2 cloves garlic, minced. 1 tablespoon chopped garlic chives. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Tofu slices should be pressed between paper towels to absorb extra moisture. Dredge tofu slices in cornstarch and mashed salted egg yolks. In a pan, heat the vegetable oil over medium heat. When fragrant, add the minced garlic and cook. Coat and then sear the tofu slices in the pan until they are golden brown on both sides. Toss the tofu with the chopped garlic chives that you add to the pan. To taste, add salt and pepper for seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

With these delightful Peppermint Red Velvet Macarons, you can get into the holiday spirit. The delicate red velvet macaron shell is paired with a refreshing peppermint cream filling in these elegant and festive treats.

Ingredients: 1 cup almond flour. 1 cup powdered sugar. 2 tablespoons unsweetened cocoa powder. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. Red gel food coloring. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1 tablespoon milk. Crushed peppermint candies for garnish.

Instructions: In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form. Fold the dry ingredients into the egg whites, being careful not to overmix. Add the vanilla extract, peppermint extract, and a few drops of red gel food coloring. Fold until the batter is smooth and evenly colored. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Let the piped circles sit at room temperature for 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes, or until they are set but not browned. While the macarons cool, prepare the peppermint cream filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until smooth. Mix in the vanilla extract and milk. Transfer the peppermint filling into a piping bag. Once the macarons have cooled completely, pair them up by size. Pipe a small amount of the peppermint filling onto one macaron and sandwich it with another. Roll the edges of the macarons in crushed peppermint candies for a festive touch. Store the filled macarons in the refrigerator for at least 24 hours before serving to allow the flavors to meld. Serve and enjoy these delightful Peppermint Red Velvet Macarons!

Prep Time: 40 minutes

Cook Time: 18 minutes

Indulge in the rich and decadent flavors of chocolate and cherries with this delightful Chocolate Cherry Cake. It's an easy-to-make dessert that's perfect for any occasion.

Ingredients: 1 box of chocolate cake mix. 1 can 21 oz of cherry pie filling. 2 large eggs. 1 teaspoon almond extract. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped walnuts optional. Whipped cream optional, for garnish.

Instructions: Grease a 9 x 13-inch baking dish and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the chocolate cake mix, almond extract, eggs, and cherry pie filling in a sizable mixing bowl. Until all ingredients are well combined, mix well. Add the chopped walnuts and semi-sweet chocolate chips if desired. Evenly distribute the batter after pouring it into the baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the cake cool in the pan for ten or so minutes, move it to a wire rack to finish cooling. You can choose to top the cake with extra cherry pie filling and whipped cream after it has cooled. Cut into slices, present, and savor your delectable Chocolate Cherry Cake!

Prep Time: 15 minutes

Cook Time: 30 minutes

For a fun Easter treat, try these Cadbury Creme Egg Cupcakes. They have the rich flavor of chocolate cupcakes and the gooey goodness of Cadbury Creme Eggs. They're great for getting together with family and friends to celebrate the holiday.

Ingredients: 1 box of chocolate cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. 12 Cadbury Creme Eggs. 1 cup unsalted butter. 4 cups powdered sugar. 1/4 cup milk. 1 teaspoon vanilla extract. Food coloring optional. Easter-themed sprinkles optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, vegetable oil, water, and chocolate cake mix in a large bowl. Mix everything together well. Fill each cupcake liner about two thirds of the way to the top with batter. You should put a Cadbury Creme Egg in the middle of each cupcake liner that is full of batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. Get the buttercream frosting ready while the cupcakes cool. Beat the unsalted butter in a bowl until it's smooth. Add the powdered sugar, milk, and vanilla extract one cup at a time, and beat the frosting until it is fluffy and smooth. If you want, you can add food coloring. Use a piping bag or a spatula to frost the cupcakes with the buttercream frosting once they are completely cool. You can decorate with Easter-themed sprinkles if you want to. As a tasty Easter dessert, serve your Cadbury Creme Egg Cupcakes and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich and chocolatey goodness of these cookies that combine the flavors of fudge brownies with the delightful addition of chopped 3 Musketeers candies. Perfect for satisfying your sweet tooth!

Ingredients: 1 box fudge brownie mix. 1/4 cup vegetable oil. 2 eggs. 1 cup 3 Musketeers minis, chopped.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the fudge brownie mix, vegetable oil, and eggs in a bowl and mix them together. Mix everything together well. Add the chopped 3 Musketeers minis to the brownie batter slowly while folding them in. Place spoonfuls of the batter on the baking sheet that has been prepared, leaving a few inches between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set. 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. As a tasty treat, enjoy these rich 3 Musketeers Fudge Brownie Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Tex-Mex Burgers are a flavorful twist on classic hamburgers, featuring a spicy and cheesy beef patty with fresh toppings and a kick of jalapeños.

Ingredients: 1 lb ground beef. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1/4 cup diced jalapeos. 1/2 cup shredded cheddar cheese. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced avocado. Sour cream. Salsa.

Instructions: In a mixing bowl, combine ground beef, diced red onion, chopped cilantro, diced jalapeos, shredded cheddar cheese, chili powder, cumin, salt, and pepper. Mix the ingredients until well combined, and then divide the mixture into 4 equal portions, shaping them into burger patties. Preheat your grill or stovetop skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. While the burgers are cooking, lightly toast the hamburger buns on the grill or in a toaster. Once the burgers are done, assemble your Tex-Mex burgers by placing a lettuce leaf on the bottom half of each bun, followed by a burger patty. Top each patty with sliced tomatoes, sliced avocado, a dollop of sour cream, and a spoonful of salsa. Finish assembling the burgers by placing the top half of the buns on each burger. Serve your Tex-Mex burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Vegan Thai Salad is a refreshing and flavorful dish featuring crisp cucumbers, crunchy carrots, and a zesty dressing with a hint of Thai flavors.

Ingredients: 2 cucumbers, thinly sliced. 2 carrots, grated. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted peanuts, chopped. 2 tbsp sesame seeds. 2 tbsp rice vinegar. 1 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp lime juice. 1 tsp grated ginger. 1 clove garlic, minced. 1/2 tsp red pepper flakes. Salt and pepper to taste.

Instructions: Put grated carrots, chopped cilantro, chopped peanuts, and sliced cucumbers in a large bowl. Combine lime juice, ginger powder, soy sauce, maple syrup, red pepper flakes, salt, and pepper in a small bowl. Use a whisk to mix the ingredients well. Add the dressing to the salad and mix it all together. Before serving, sprinkle sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 0 minutes

A comforting vegan soup combining the earthy sweetness of kabocha squash with creamy coconut milk, hearty brown rice, and protein-rich lentils.

Ingredients: 1 small kabocha squash, peeled, seeded, and diced. 1 can 13.5 oz coconut milk. 1 cup cooked brown rice. 1/2 cup cooked green lentils. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 4 cups vegetable broth. 1 tablespoon coconut oil. Salt and pepper to taste. Cilantro leaves for garnish optional.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Mix in the ginger, garlic, and onion slices. Saut until the food smells good. Dice the kabocha squash and cook for 5 minutes, stirring every now and then. Add the vegetable broth and boil it. Turn down the heat to a low level and let it cook for about 15 to 20 minutes, until the squash is soft. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add cooked brown rice, lentils, and coconut milk. Let it cook for five more minutes. Add pepper and salt to taste. If you want, you can serve it hot with cilantro leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

If you like coconut, these Triple Coconut Cupcakes are a dream come true. They taste tropical because they have coconut milk, shredded coconut, and coconut flakes in them. With the coconut glaze, these moist and fluffy cupcakes get even more sweet and creamy.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 3 large eggs. 1 tsp vanilla extract. 1/2 cup coconut milk. 1/4 cup shredded coconut sweetened. 1/4 cup coconut flakes unsweetened. 1/4 cup coconut cream. 1/4 cup powdered sugar. 1/4 cup shredded coconut for garnish.

Instructions: Preheat your oven to 350F 175C. Line a cupcake pan with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Slowly add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut and coconut flakes. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the coconut glaze. In a small bowl, whisk together the coconut cream and powdered sugar until smooth. Once the cupcakes are done baking, remove them from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Drizzle the coconut glaze over the cooled cupcakes and sprinkle with additional shredded coconut for garnish. Enjoy your delicious Triple Coconut Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Slow Cooker Soup Beans and Ham recipe is a hearty and comforting dish perfect for chilly days. The slow cooking process allows the flavors to meld together beautifully, resulting in tender beans and flavorful ham.

Ingredients: 1 lb dried navy beans. 1 lb ham hock. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups water. 1 tsp dried thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: Clear the navy beans of any dirt by running water over them. Put the beans, ham hock, chopped onion, minced garlic, chicken broth, water, thyme, bay leaf, salt, and pepper in a slow cooker. Set the heat to low, cover, and cook for 8 hours, or until the beans are soft. Take the ham hock out of the slow cooker when it's done cooking and shred the meat. Throw away the bone and any extra fat. Add the shredded ham back to the slow cooker and mix it all together. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

Root vegetables roasted with rosemary are a simple side dish that goes well with any meal, not just Thanksgiving. You mix carrots, parsnips, sweet potatoes, and turnips with olive oil, fresh rosemary, salt, and pepper. Then you roast them until they are soft and caramelized. This simple recipe brings out the sweetness of the vegetables, and it goes well with turkey or any other main dish. It's good for you and tastes great on your holiday table.

Ingredients: 3 cups mixed root vegetables carrots, parsnips, sweet potatoes, turnips, peeled and chopped into bite-sized pieces. 2 tablespoons olive oil. 2-3 sprigs fresh rosemary, leaves stripped and finely chopped. Salt and pepper, to taste.

Instructions: Start by heating the oven to 400F 200C. Add the chopped root vegetables to a large bowl. Add the olive oil, chopped rosemary, salt, and pepper. Toss the vegetables until they are well covered. Spread the vegetables out evenly on a baking sheet that has been lined with parchment paper. Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them every so often, until they are soft and caramelized. Take it out of the oven and serve it hot as a healthy and tasty side dish for Thanksgiving or any other meal. Have fun with your simple roasted root vegetables with rosemary!

Prep Time: 10 minutes

Cook Time: 30 minutes

A zesty and smoky salsa dip made with fire-roasted tomatoes, onions, jalapenos, and garlic, brightened with fresh cilantro and lime juice.

Ingredients: 4 large tomatoes, halved. 1 large onion, quartered. 2 jalapeno peppers, halved and seeded. 4 cloves garlic, peeled. 1/4 cup fresh cilantro leaves. Juice of 2 limes. Salt to taste.

Instructions: Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a baking sheet. Broil until charred, about 5-7 minutes. Remove from oven and let cool slightly. In a food processor, combine roasted vegetables, cilantro, lime juice, and salt. Pulse until desired consistency is reached. Taste and adjust seasoning if needed. Transfer to a serving bowl and refrigerate for at least 30 minutes before serving. Serve with tortilla chips or as desired.

Prep Time: 15 minutes

Cook Time: 10 minutes