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Enjoy a delicious homemade pizza with this easy recipe! BK Pizza 1 is loaded with cheese, pepperoni, bell peppers, and black olives, all on a perfectly crispy crust.

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced bell peppers. 1/2 cup sliced black olives. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon red pepper flakes optional. Fresh basil leaves for garnish.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a pizza stone or a baking sheet that has been lined with parchment paper. Spread the pizza sauce out evenly on the dough, but leave a little space around the edges for the crust. Spread the shredded mozzarella cheese out over the sauce so that it covers it all. Put the black olives, bell peppers, and pepperoni on top of the cheese. If you want to, you can add red pepper flakes, garlic powder, and dried oregano to the toppings. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take the pizza out of the oven and give it a minute or two to cool down. Add fresh basil leaves as a garnish before cutting and serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

The creamy filling of these savory crepes is made with chicken, ham, and mushrooms. They make a tasty and filling meal. Great for dinner or brunch!

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons butter, melted. 1/2 cup cooked chicken, diced. 1/2 cup cooked ham, diced. 1/2 cup mushrooms, sliced. 1/4 cup onion, finely chopped. 1/4 cup heavy cream. 1/4 cup grated Parmesan cheese. 1/4 teaspoon dried thyme. 1/4 teaspoon dried parsley. 1/4 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a blender, combine flour, milk, eggs, salt, black pepper, and melted butter. Blend until smooth. Heat a non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour a small amount of the crepe batter into the hot skillet, swirling it around to cover the bottom evenly. Cook for 1-2 minutes until the edges start to lift. Flip the crepe and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter to make multiple crepes. In a separate skillet, heat olive oil over medium heat. Add onions and mushrooms, saut until softened. Add diced chicken and ham to the skillet with onions and mushrooms. Cook for 2-3 minutes until heated through. Stir in heavy cream, grated Parmesan cheese, dried thyme, dried parsley, garlic powder, salt, and pepper. Cook for another 2-3 minutes until the mixture thickens and becomes creamy. Spoon a portion of the creamy chicken, ham, and mushroom filling onto each crepe. Fold or roll the crepe to enclose the filling. Serve hot and garnish with extra Parmesan cheese and fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

This honeydew martini is a sweet and refreshing vegan take on the classic martini. It's full of fruity flavors and great for a spring or summer party.

Ingredients: 2 cups honeydew melon, diced. 1/4 cup fresh lime juice. 1/4 cup agave syrup. 1/2 cup vodka. Ice cubes.

Instructions: In a blender, combine the diced honeydew melon, fresh lime juice, and agave syrup. Blend until smooth. Add the vodka to the blender and pulse a few times to combine. Fill a shaker with ice cubes and pour the honeydew mixture over the ice. Shake vigorously until well chilled. Strain the mixture into martini glasses. Garnish with honeydew melon slices or lime wedges if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

You can taste the essence of wine in this cocktail, which has just the right amount of brandy sweetness and bitters that smell great.

Ingredients: 1.5 oz red wine. 0.5 oz brandy. 0.5 oz simple syrup. 2 dashes Angostura bitters. Orange twist, for garnish.

Instructions: In a mixing glass with ice, mix the red wine, brandy, simple syrup, and bitters. Stir slowly until everything is cold. Pour into a coupe glass that has been chilled. Add a twist of orange to the drink and squeeze the oil out of it.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Clean Eating Zucchini Hummus is a nutritious twist on traditional hummus. It's creamy, flavorful, and packed with the goodness of zucchinis. Enjoy it as a guilt-free dip or spread.

Ingredients: 2 medium zucchinis, chopped. 1/2 cup tahini. 1/4 cup lemon juice. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon paprika. 1/4 teaspoon ground black pepper. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: It should take about 5 to 7 minutes of steaming the chopped zucchini to make it soft. Let them cool down. Put the steamed zucchini, tahini, lemon juice, garlic that has been minced, olive oil, ground cumin, salt, paprika, and black pepper in a food processor. Mix it up until it's smooth and creamy. To make sure everything is well mixed, you might need to scrape down the sides of the processor. If you think the seasonings need to be changed, taste the hummus. You can make it taste better by adding more salt, lemon juice, or spices. Put the zucchini hummus in a bowl to serve, and then top it with chopped fresh parsley. As a dip or with your favorite vegetables, this is a healthy snack or starter.

Prep Time: 15 minutes

Cook Time: 7 minutes

You can eat these tasty crepes for breakfast, brunch, or as a sweet treat at any time of the day. Add your favorite toppings and fillings to make them your own.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. 1 tablespoon sugar optional. 1 teaspoon vanilla extract optional. Butter or oil for cooking.

Instructions: Mix the flour, eggs, milk, melted butter, salt, sugar, and vanilla extract if using in a blender. Mix the batter well so that there are no lumps and it is smooth. Allow the bubbles to settle for 30 minutes to an hour. Set a crepe pan or nonstick skillet over medium-high heat. Cover the pan with a little butter or oil. Put 1/4 cup of the batter in the middle of the hot pan and quickly swirl it around to make it spread out evenly and thinly. It should be cooked for one to two minutes, or until the bottom is golden brown and the edges begin to lift. Using a spatula, carefully flip the crepe over and cook the other side for another minute or two, until it's just barely browned. Place the cooked crepe on a plate and repeat with the rest of the batter. If necessary, add more butter or oil to the pan. Fill the crepes with your favorite things, like Nutella, strawberries, whipped cream, or something savory, like ham and cheese. Serve them hot. Enjoy! Fold or roll the crepes.

Prep Time: 10 minutes

Cook Time: 20 minutes

This vegan twist on the classic skillet corn recipe delivers the same crispy, flavorful goodness perfect for any occasion, especially Thanksgiving! The addition of nutritional yeast flakes adds a cheesy umami flavor without any dairy.

Ingredients: 4 cups frozen corn kernels. 2 tablespoons vegan butter. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons nutritional yeast flakes. 2 tablespoons chopped fresh parsley for garnish.

Instructions: In a large skillet, heat olive oil and vegan butter over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add frozen corn kernels to the skillet and spread them out in an even layer. Let the corn cook undisturbed for 5-7 minutes to allow it to become crispy, then stir occasionally to ensure even cooking. Sprinkle smoked paprika, salt, pepper, and nutritional yeast flakes over the corn, and stir to combine. Cook for an additional 2-3 minutes until the corn is golden and crispy. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

This vegan sweet potato pie is a delightful twist on the classic, featuring creamy sweet potatoes and warming spices. It's easy to make and perfect for any occasion.

Ingredients: 2 cups mashed sweet potatoes. 1/2 cup coconut milk. 1/2 cup maple syrup. 2 tbsp coconut oil. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 1 vegan pie crust.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix together the mashed sweet potatoes, coconut milk, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined. Pour the mixture into the vegan pie crust. Bake for 45-50 minutes, or until the pie is set and slightly golden on top. Let it cool before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes