Steven Hess

These delicious sandwich treats are the perfect mix of brownies and cookies. They are filled with creamy peanut butter and dipped in rich chocolate.

Ingredients: 1 box brownie mix. 2 large eggs. 1/4 cup vegetable oil. 1 tablespoon water. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Mix the brownie mix, eggs, vegetable oil, and water together in a large bowl until everything is well mixed. Drop tablespoon-sized amounts of batter onto baking sheets that have been prepared, leaving 2 inches between each one. Put cookies in the oven for 8 to 10 minutes, or until they are set. Let cool all the way on the baking sheets. To make the peanut butter smooth, mix powdered sugar, vanilla extract, and peanut butter in a different bowl. Put a small amount of the peanut butter mixture on the bottom of half of the cookies that have already been cooled. Put another cookie on top of each one to make a sandwich. To make the chocolate smooth, melt the chips in a bowl that can go in the microwave for 30 seconds at a time, stirring in between each time. Let the extra chocolate drip off after dipping each sandwich halfway into the melted chocolate. Put on baking sheets lined with parchment paper and put in the fridge until the chocolate is set. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

For a fun holiday breakfast, try these Gingerbread Pancakes Creme De La Crumb. They taste warm and spicy from the ginger, cinnamon, cloves, and nutmeg that goes into them. This makes them the perfect holiday morning treat.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 cup molasses. 1 1/4 cups buttermilk. 1 large egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices ginger, cinnamon, cloves, nutmeg. In another bowl, mix the molasses, buttermilk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are some lumps. Preheat a griddle or a large skillet over medium-high heat and grease it lightly with cooking spray or butter. Pour 1/4 cup of the pancake batter onto the hot griddle for each pancake. Cook until you see bubbles forming on the surface and the edges are slightly set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes or until they are golden brown and cooked through. Remove the pancakes from the griddle and keep warm while you cook the remaining batter. Serve the Gingerbread Pancakes hot with your favorite toppings such as maple syrup, whipped cream, or powdered sugar. Enjoy your delicious Gingerbread Pancakes Creme De La Crumb!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the cheesy goodness of this gluten-free cauliflower bread. It's a low-carb alternative that's perfect for sandwiches, snacks, or dipping.

Ingredients: 1 medium cauliflower head, cut into florets. 2 large eggs. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup gluten-free breadcrumbs. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray or parchment paper.

Instructions: Preheat your oven to 375F 190C. Place cauliflower florets in a food processor and pulse until they resemble fine crumbs. Transfer the cauliflower crumbs to a microwave-safe bowl, cover with a lid or plastic wrap, and microwave on high for 4-5 minutes until tender. Allow it to cool slightly. Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible from the cooked cauliflower. In a mixing bowl, combine the cauliflower crumbs, eggs, mozzarella cheese, Parmesan cheese, gluten-free breadcrumbs, dried oregano, garlic powder, salt, and black pepper. Mix until everything is well combined. Line a baking sheet with parchment paper or lightly grease it with cooking spray. Spread the cauliflower mixture onto the prepared baking sheet, shaping it into a rectangle or square, about 1/2 inch thick. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set. Remove from the oven and allow it to cool for a few minutes before slicing into bread-sized pieces. Serve your gluten-free cauliflower cheesy bread slices as a delicious and healthy alternative to traditional bread. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Chili Cheese Dog Dip combines all the flavors of a classic chili cheese dog into a creamy, cheesy dip perfect for game days, parties, or any gathering. It's easy to make and always a crowd-pleaser!

Ingredients: 1 package 8 oz cream cheese, softened. 1 can 15 oz chili without beans. 1 cup shredded cheddar cheese. 1 cup chopped hot dogs or cocktail franks. 1/2 cup diced onions. 1/4 cup diced jalapenos optional. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste. Chopped green onions, for garnish.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cream cheese, chili, cheddar cheese, chopped hot dogs, diced onions, diced jalapenos if using, chili powder, garlic powder, onion powder, cayenne pepper if using, salt, and pepper. Mix until well combined. Transfer the mixture to an oven-safe dish and spread it evenly. Bake in the preheated oven for 20-25 minutes or until the dip is hot and bubbly. Remove from the oven and garnish with chopped green onions. Serve warm with tortilla chips, crackers, or sliced baguette.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the nostalgic flavors of a Cherry Slurpee with a twist by turning it into a delightful milkshake. This sweet and icy treat is perfect for cooling off on a hot day.

Ingredients: 1 cup Cherry Slurpee from 7-11. 1 cup vanilla ice cream. 1/2 cup milk. Whipped cream for topping. Maraschino cherries for garnish.

Instructions: Blend together milk, vanilla ice cream, and cherry slurpee in a blender. Blend until creamy and smooth. Transfer the shaken milk into a glass. Add whipped cream on top and decorate with maraschino cherries. Enjoy and serve right away!

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in a delicious single-serving vegan pumpkin cake that's ready in minutes! This moist and flavorful cake is perfect for satisfying your sweet cravings without any animal products.

Ingredients: 4 tbsp all-purpose flour. 2 tbsp pumpkin puree. 2 tbsp maple syrup. 1/4 tsp baking powder. 1/4 tsp pumpkin pie spice. 2 tbsp almond milk. 1/4 tsp vanilla extract.

Instructions: All-purpose flour, pumpkin puree, maple syrup, baking powder, pumpkin pie spice, almond milk, and vanilla extract should all be mixed together in a mug that can go in the microwave. Mix until everything is smooth and well mixed. Hit the cake with a fork and let it spring back when lightly touched. This should take about one to two minutes on high. Let it cool down a bit before you serve it. Have fun with your pumpkin mug cake!

Prep Time: 5 minutes

Cook Time: 2 minutes

This vegan meal, Roasted Sweet Potato and Cauliflower Rice Collard Wraps, tastes great and is good for you. They are a filling lunch or dinner choice because they are full of fiber, vitamins, and minerals.

Ingredients: 2 large sweet potatoes, peeled and cubed. 1 head cauliflower, grated into rice-like pieces. 1 tablespoon olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 1 bunch collard greens, stems removed. 1 avocado, sliced. 1/4 cup hummus.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the sweet potatoes to a large bowl and mix in the black pepper, sea salt, paprika, and garlic powder. Toss the potatoes until they are well covered. Spread the sweet potatoes out on a baking sheet. Roast them for 25 to 30 minutes, or until they are soft and slightly browned. In the meantime, cook the cauliflower rice over medium heat in a large skillet for about 5 to 7 minutes, until it is soft. For one to two minutes, steam the collard greens until they are soft. Lay a collard green leaf flat on a work surface to start putting the wraps together. Put a little hummus on top of the collard green leaf. On top of the hummus, put cauliflower rice, roasted sweet potatoes, and avocado slices. If you want to make a burrito, fold the sides of the collard green leaf over the filling and then roll it up tight. Do it again with the rest of the ingredients. Cut the wraps in half and serve.

Prep Time: 15 minutes

Cook Time: 30 minutes

The kale pesto on this vegan garlic bread is a great new take on a classic appetizer. The crunchy bread goes well with the tasty and healthy kale pesto, making it a great snack or side dish for any event.

Ingredients: 1 loaf of vegan bread. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 cup kale leaves, stems removed. 1/4 cup fresh basil leaves. 1/4 cup raw walnuts. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. You can cut the bread into thick slices, but not all the way through. Leave the bottom of the slices attached. Put olive oil and minced garlic in a small bowl. Spread the garlic-olive oil mix on all of the bread slices. Put the bread in the oven for 10 to 15 minutes, until it's warm and a little crispy. Make the kale pesto at the same time. Put the basil leaves, walnuts, nutritional yeast, lemon juice, salt, and pepper in a food processor and pulse them together. Pulse until a rough paste forms. Take the bread out of the oven when it's warm and just a little crispy. Take the bread out of the foil and spread a lot of kale pesto between the slices. Put the bread back in the oven and bake for another 5 to 7 minutes, until the pesto is warm all the way through. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 20 minutes