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This delightful dessert combines the classic flavors of a banana split with the convenience of a jar pie. It's perfect for serving individual portions at parties or gatherings.

Ingredients: 1 cup crushed graham crackers. 4 tablespoons melted butter. 2 cups vanilla ice cream. 1 ripe banana, sliced. 1/2 cup chopped strawberries. 1/4 cup chopped pineapple. 1/4 cup chopped nuts optional. Whipped cream and chocolate syrup for topping.

Instructions: Crush graham crackers and melt butter together in a bowl. Put the mix in the bottom of 4 small jars. Put vanilla ice cream, banana slices, strawberry and pineapple chunks, and nuts if using in each jar. Fill up the jars one layer at a time, ending with a layer of ice cream. Add chocolate syrup and whipped cream on top. Let it freeze for at least two hours before you serve it.

Spinach and artichoke bagel melts are a tasty and cheesy treat that are great as an appetizer or snack. There is a creamy spinach and artichoke mixture inside these bagels, and there is gooey melted cheese on top. They are baked to perfection. They're simple to make and will satisfy your hunger!

Ingredients: 2 bagels, split and toasted. 1 cup frozen chopped spinach, thawed and drained. 1/2 cup canned artichoke hearts, chopped. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/4 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the thawed and drained spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, garlic powder, and season with salt and pepper. Mix well. Place the toasted bagel halves on a baking sheet lined with parchment paper. Spread the spinach and artichoke mixture evenly on each bagel half. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly, and the bagels are heated through. Remove from the oven and let them cool for a minute before serving. Garnish with fresh basil leaves if desired. Enjoy your delicious Spinach and Artichoke Bagel Melts!

Indulge in the creamy, rich flavor of Baileys without any animal products or gluten. This vegan and gluten-free version of Baileys is made with almond milk, coconut milk, maple syrup, and Irish whiskey, creating a deliciously smooth liqueur perfect for sipping or mixing into your favorite cocktails.

Ingredients: 2 cups unsweetened almond milk. 1/2 cup canned coconut milk. 1/4 cup maple syrup. 1/4 cup strong brewed coffee, cooled. 1/4 cup Irish whiskey ensure it's gluten-free if needed. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. Pinch of salt.

Instructions: In a blender, combine almond milk, coconut milk, maple syrup, cooled coffee, whiskey, vanilla extract, almond extract, and a pinch of salt. Blend until smooth and well combined. Transfer the mixture to a clean bottle or jar with a tight-fitting lid. Refrigerate for at least 1 hour before serving to allow flavors to meld. Shake well before each use. Serve over ice or use in cocktails as desired.

Tomatillo salsa verde is a tangy and spicy green salsa that adds a burst of flavor to your dishes. It's perfect for dipping or as a zesty topping for Mexican cuisine.

Ingredients: 1 pound tomatillos, husked and rinsed. 2-3 serrano or jalapeo peppers, stems removed. 1/2 onion, chopped. 2 cloves garlic, minced. 1/2 cup fresh cilantro leaves. 1 lime, juiced. Salt to taste.

Instructions: Set the grill or broiler to high heat. Put the peppers and tomatillos on a grill grate or baking sheet. For about 5 minutes on each side, broil or grill them until they are charred and soft. Put the peppers and tomatillos that have been charred in a blender or food processor. Chop up some onion, mince some garlic, add some cilantro leaves, lime juice, and a pinch of salt. Mix the ingredients together until the consistency you want is reached. Check the taste and add more salt or lime juice if needed. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Put this on tortilla chips as a dip or use it to dress up tacos, enchiladas, or grilled meats.

Turn your leftover steak into a delicious burger with this recipe! The combination of leftover steak and ground beef makes for a flavorful and hearty burger that's perfect for a quick and satisfying meal.

Ingredients: Leftover steak, shredded or chopped about 1 cup. Ground beef about 1/2 pound. 1/4 cup breadcrumbs. 1/4 cup grated cheddar cheese. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1 clove garlic, minced. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Tomato slices. Mayonnaise. Ketchup. Mustard.

Instructions: Put the extra steak, ground beef, breadcrumbs, cheddar cheese, diced onion, diced bell pepper, and minced garlic in a bowl. If you want, you can add salt and pepper to taste. Take the mixture and shape it into 4 burger patties. Warm up your grill or pan on the stove by setting it on medium-high heat. Put the burger patties on the grill or pan and cook them for four to five minutes on each side, or until they're done the way you like them. Toast the hamburger buns on the grill or in a toaster until they are just barely brown while the burgers are cooking. Put lettuce leaves on the bottom bun, then a burger patty, tomato slices, and a dollop of mayonnaise, ketchup, or mustard, depending on your taste. Put the other half of the bun on top and serve hot.

Spaghetti squash is a delicious and healthy alternative to traditional pasta. This Paleo-friendly recipe combines roasted spaghetti squash with a flavorful meat sauce, making it a satisfying and nutritious meal.

Ingredients: 1 medium spaghetti squash. 1 lb ground beef or ground turkey. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 can 6 oz tomato paste. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil. Fresh basil leaves for garnish optional.

Instructions: Set the oven's temperature to 375F 190C. Scoop out the seeds and membranes after cutting the spaghetti squash in half lengthwise. Squash halves should be placed on a baking sheet, cut side down. Roast the squash for 40 to 45 minutes, or until it's soft and easily shredded with a fork, in a preheated oven. Take it out of the oven and allow it to cool a little. Heat the olive oil in a big skillet over medium-high heat while the squash roasts. Add the chopped onion and minced garlic, and cook for two to three minutes, or until they are transparent. When the ground beef or turkey is added to the skillet, cook it until it is thoroughly cooked and browned. As it cooks, break it up into smaller pieces. Add the dried oregano, dried basil, dried tomatoes, tomato paste, salt, and black pepper and stir. To allow the flavors to meld, lower the heat to low and simmer the sauce for ten to fifteen minutes. After the spaghetti squash cools slightly, scrape the flesh into spaghetti-noodle-like strands using a fork. Transfer the spaghetti squash onto plates, then pour the meat sauce over it. If desired, garnish with fresh basil leaves. Savor your Meat Sauced Paleo Spaghetti Squash!

These pink ice cream sandwiches are a delightful treat, perfect for any occasion. The creamy ice cream filling pairs perfectly with your favorite cookies, creating a sweet and satisfying dessert.

Ingredients: 2 cups heavy cream. 1 can sweetened condensed milk. 1 teaspoon vanilla extract. Pink food coloring. 24 cookies your choice of flavor.

Instructions: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Add pink food coloring to achieve desired color. Pour the mixture into a shallow dish and freeze for 6-8 hours, or until firm. Once the ice cream is frozen, scoop it onto half of the cookies and sandwich with the remaining cookies. Serve immediately or wrap individually in plastic wrap and store in the freezer.

The fresh taste of heirloom tomatoes and basil is mixed with the tangy sweetness of balsamic vinegar to make this colorful vegan pasta dish. It's a great meal for summer because the zucchini noodles are a light and healthy alternative to regular pasta.

Ingredients: 2 large heirloom tomatoes, diced. 1 cup fresh basil leaves, chopped. 4 medium zucchinis, spiralized into noodles. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper, to taste. Vegan Parmesan cheese, for garnish optional.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add spiralized zucchini noodles to the skillet and saut for 2-3 minutes until slightly softened. Add diced heirloom tomatoes, chopped basil, and balsamic vinegar to the skillet. Season with salt and pepper to taste, and toss everything together gently. Cook for an additional 2-3 minutes until the tomatoes are heated through but still firm. Remove from heat and garnish with vegan Parmesan cheese, if desired. Serve immediately and enjoy!

This simple and flavorful roasted cauliflower recipe requires just four ingredients and makes a delicious keto-friendly side dish or snack.

Ingredients: 1 large head cauliflower, cut into florets. 2 tablespoons olive oil. 2 teaspoons garlic powder. Salt and pepper to taste.

Instructions: Set the oven to 425F 220C and heat it up. Toss cauliflower florets with olive oil, garlic powder, salt, and pepper in a large bowl until they are well covered. Place the cauliflower florets on a baking sheet that has been lined with aluminum foil or parchment paper. Spread them out in a single layer. Put the cauliflower in an oven that has already been heated and roast it for 25 to 30 minutes, stirring it every 15 minutes, or until it is soft and golden brown. Enjoy while hot!