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These 3-Ingredient Vegan Frozen Yogurt Protein Bars are a simple and delicious snack that’s perfect for refueling after a workout or satisfying a sweet craving. Packed with plant-based protein and creamy yogurt, they are also customizable with your favorite berries.

Ingredients: 2 cups vegan vanilla yogurt. ½ cup vegan protein powder. ¼ cup mixed berries optional.

Instructions: Put vegan vanilla yogurt and vegan protein powder in a bowl and mix them together. Mix everything together well. Put parchment paper around the edges of a baking dish. Put the yogurt mixture into the baking dish that has been prepared. Use a spatula to spread it out evenly. If you want to use them, sprinkle mixed berries evenly on top of the yogurt mixture. It should be frozen for at least 4 hours, or until it is firm. Use a baking dish. Take it out of the freezer after it’s frozen and let it sit at room temperature for a few minutes to soften a bit. Make squares or bars out of it. You can eat it right away or put it in a container that won’t let air in and freeze it for later.

Vacation Vicky

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These homemade popsicles are a great way to enjoy the delicious flavors of sweet tea and fresh peaches. It’s great for hot summer days or any time you want something cool.

Ingredients: 2 cups brewed sweet tea. 2 ripe peaches, peeled and diced. ¼ cup honey or sugar optional, adjust according to sweetness preference.

Instructions: In a blender, combine brewed sweet tea and diced peaches. Add honey or sugar if desired for extra sweetness. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4-6 hours, or until completely solid. Once frozen, run the molds under warm water for a few seconds to release the popsicles. Enjoy your refreshing Sweet Tea Peach Popsicles!

Maya

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These delightful cookies combine the sweetness of white chocolate, the tangy flavor of orange zest, and the crunch of macadamia nuts for a truly scrumptious treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 tablespoon freshly grated orange zest. 3 cups all-purpose flour. 1 teaspoon baking soda. ½ teaspoon salt. 1 cup white chocolate chips. 1 cup chopped macadamia nuts.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time and beat well. Then add the vanilla extract and grated orange zest and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chopped macadamia nuts and white chocolate chips should be carefully mixed in. Place tablespoon-sized balls of the cookie dough on the baking sheet that has been prepared, leaving enough space between each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. 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. These White Chocolate Orange Macadamia Cookies are really tasty!

Michael Mesa

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In this Vietnamese-style sandwich, spicy meatballs are squished between two crispy baguettes. Pickled vegetables, cilantro, and cucumber add a fresh crunch. It tastes great and fills you up because of the sriracha hoisin mayonnaise, which is creamy and tangy.

Ingredients: 500g ground pork. 2 cloves garlic, minced. 1 shallot, minced. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 1 tablespoon sriracha sauce. 1 teaspoon sugar. 1 teaspoon black pepper. 1 baguette, sliced and toasted. Pickled carrots and daikon. Fresh cilantro leaves. Thinly sliced cucumber. Sriracha hoisin mayonnaise mix sriracha and hoisin sauce with mayonnaise.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine ground pork, garlic, shallot, fish sauce, soy sauce, sriracha sauce, sugar, and black pepper. Mix until well combined. Form the mixture into meatballs and place them on a baking sheet lined with parchment paper. Bake meatballs in the preheated oven for 15-20 minutes or until cooked through. Spread sriracha hoisin mayonnaise on the toasted baguette slices. Place a few meatballs on each baguette slice. Top with pickled carrots and daikon, cilantro leaves, and sliced cucumber. Serve and enjoy!

Dua F

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These delectable Birthday Cake Chocolate Chip Cookies will up your cookie game! These chocolate chip cookies with colorful sprinkles are ideal for celebrations and bringing joy to any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon almond extract. 3 cups all-purpose flour. 1 teaspoon baking soda. ½ teaspoon baking powder. ½ teaspoon salt. 2 cups chocolate chips. 1 cup rainbow sprinkles.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. One egg at a time should be added while beating. The vanilla and almond extracts should then be mixed in. Mix the flour, baking soda, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The rainbow sprinkles and chocolate chips should be carefully mixed in. Drop rounded tablespoons of dough onto the baking sheets that have been prepared. You can use a cookie scoop or a spoon for this. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Get together with family and friends and enjoy these fun birthday cake chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Krista Mullen

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Honey Soy Pork Tenderloin in an Instant Pot is a 30-minute meal that is easy to make. Soy sauce, honey, and fragrant spices come together in this dish to make a delicious and quick dinner option.

Ingredients: 1.5 lbs pork tenderloin. ¼ cup soy sauce. ¼ cup honey. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. ½ teaspoon red pepper flakes optional. 1 tablespoon cornstarch optional, for thickening. 1 tablespoon water optional, for cornstarch slurry. Sesame seeds and green onions for garnish.

Instructions: If you want to use red pepper flakes, mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes together in a bowl. Put the pork tenderloin in the Instant Pot. Make sure the pork is well covered by the honey soy mixture as you pour it over it. Put the lid back on the Instant Pot and turn the vent all the way down to seal it. Put the food through 25 minutes of high pressure. After the food is done cooking, let the pressure drop naturally for 5 minutes and then quickly. If you want a thicker sauce, you can make a slurry by mixing cornstarch and water. Set the Instant Pot to Saute mode and stir the slurry into it. Keep cooking until the sauce gets thick. Take the pork tenderloin out of the Instant Pot and cut it into quarter-inch thick slices. You can serve the Instant Pot Honey Soy Pork Tenderloin with rice or any other side dish you like. Before serving, top with chopped green onions and sesame seeds. This honey soy pork tenderloin is easy to make in the Instant Pot and tastes great.

Carson

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This enchilada casserole in the slow cooker is a tasty and simple meal that’s great for busy weeknights. The ground beef, beans, vegetables, and melty cheese give it a lot of flavor. Put everything in the crockpot one layer at a time and let it cook until it’s done.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup salsa. 2 cups shredded Mexican blend cheese. 10 corn tortillas, torn into bite-sized pieces. ¼ cup chopped fresh cilantro optional, for garnish.

Instructions: Saute the ground beef, diced onion, and bell pepper in a pan until the beef is fully cooked. Get rid of extra fat. Put the cooked beef, black beans, corn, enchilada sauce, green chilies, and salsa in a large bowl and mix them all together. In the bottom of the slow cooker, put half of the beef mixture. Spread out some torn corn tortillas on the bottom, and then top that with shredded cheese. Add more layers, ending with a layer of cheese shreds. Put the lid on top and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the cheese melts and the casserole is bubbly. If you want, you can serve it hot with chopped cilantro on top.

Reid P

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This buckwheat noodle salad made in the Korean style is cool and full of flavor. It’s a delicious dish for any event because it has buckwheat noodles, crunchy vegetables, and a savory dressing.

Ingredients: 150g buckwheat noodles. 1 cucumber, julienned. 1 carrot, julienned. 2 green onions, thinly sliced. ¼ cup soy sauce. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp honey. 1 clove garlic, minced. 1 tsp ginger, minced. ½ tsp red pepper flakes. 1 tbsp sesame seeds. Salt and pepper to taste.

Instructions: Cook buckwheat noodles according to package instructions. Drain and rinse under cold water. In a large bowl, combine cooked noodles, cucumber, carrot, and green onions. In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Pour the dressing over the noodle mixture and toss until well combined. Sprinkle sesame seeds over the salad and toss again. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Sofia Lambert

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These S'Mores Brownies are the ideal fusion of brownies, chocolate, graham crackers, and marshmallows. They’re a delightful treat that perfectly encapsulates a traditional campfire favorite.

Ingredients: 1 box of brownie mix. ½ cup of unsalted butter, melted. 2 large eggs. 1 cup of graham cracker crumbs. 1 ½ cups of mini marshmallows. ½ cup of chocolate chips. ¼ cup of milk. ¼ cup of granulated sugar. ¼ cup of powdered sugar. 1 tsp of vanilla extract. Pinch of salt.

Instructions: Grease a 9x9-inch baking pan and preheat the oven to 350F 175C. Whisk together the eggs, melted butter, and brownie mix in a sizable mixing bowl. Mix thoroughly until fully incorporated. Evenly distribute half of the brownie batter into the pan that has been ready. Over the brownie batter, evenly distribute the graham cracker crumbs. On top of the graham cracker crumbs, arrange half of the miniature marshmallows. Evenly distribute the leftover brownie batter over the graham crackers and marshmallows. A toothpick inserted into the center should come out with a few moist crumbs after 20 to 25 minutes of baking in a preheated oven. As the brownies bake, get the marshmallow topping ready. Put the chocolate chips, milk, powdered sugar, and a dash of salt in a saucepan. Stir the mixture while heating it on low heat until the chocolate has melted and it becomes smooth. As soon as you take the brownies out of the oven, top them with the remaining mini marshmallows. Pour the chocolate mixture that has melted over the marshmallows. Put the brownies back in the oven and broil them for one to two minutes, or until the marshmallows are toasted and golden brown. Observe them closely to avoid burning them. Take out of the oven and leave the brownies in the pan to cool for approximately fifteen minutes. To make a simple glaze, combine the powdered sugar and vanilla extract in a small bowl. After the brownies have cooled, drizzle with glaze. Let the brownies cool fully before slicing them into squares and serving them. Savor your mouthwatering S'Mores Brownies!

Arnold Gregs

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Because it has orange juice, ginger, turmeric, and honey in it, this immune-boosting drink is full of vitamin C, antioxidants, and anti-inflammatory properties. Because the spices are mixed together, the drink is warm and spicy, and it’s also good for your immune system.

Ingredients: 1 cup orange juice. 1 tablespoon fresh ginger, grated. 1 tablespoon honey. ½ teaspoon turmeric. ¼ teaspoon black pepper. ¼ teaspoon cayenne pepper. Ice cubes.

Instructions: Orange juice, honey, turmeric, black pepper, and cayenne pepper should all be mixed together in a shaker. Give it a good shake until all the ingredients are well mixed. Put ice cubes in a glass. The elixir should be poured over the ice cubes. Stir slowly. Add a slice of orange or a sprig of mint as a garnish if you like. Serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Joyce

ryan pfluger