Holy Heck Brownies Cookies

These Holy Heck Brownie Cookies are the epitome of rich and indulgent. Packed with chocolate chips and nuts, they're a heavenly treat!

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts or pecans

Instructions:

Preheat your oven to 350F 175C and line a baking pan with parchment paper

In a microwave-safe bowl, melt the butter and stir in the granulated sugar until well combined

Beat in the eggs, one at a time, and then add the vanilla extract

Sift in the all-purpose flour, cocoa powder, and salt

Gently fold the dry ingredients into the wet ingredients until just combined

Stir in the semisweet chocolate chips and chopped walnuts or pecans

Pour the batter into the prepared baking pan and spread it evenly

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs

Allow the brownies to cool in the pan for a while before transferring them to a wire rack to cool completely

Once cooled, cut the brownies into cookie-sized squares

Serve and enjoy these decadent Holy Heck Brownie Cookies!

Gluten-Free Leek and Potato Soup

This gluten-free leek and potato soup is a comforting and hearty dish perfect for cold days. The combination of leeks and potatoes creates a creamy texture without the need for any gluten-containing ingredients. It's simple to make and bursting with flavor.

Ingredients:

• 3 leeks, washed and sliced
• 3 medium potatoes, peeled and diced
• 4 cups gluten-free vegetable broth
• 1 cup water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish optional

Instructions:

In a large pot, heat olive oil over medium heat

Add sliced leeks and saut until softened, about 5 minutes

Add diced potatoes, vegetable broth, and water

Bring to a boil

Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender

Using an immersion blender, blend the soup until smooth

Alternatively, transfer the soup to a blender in batches and blend until smooth

Season with salt and pepper to taste

Serve hot, garnished with chopped fresh parsley if desired

Pumpkin Pie Protein Bar Yogurt Bowl

Indulge in the flavors of fall with this delicious and nutritious Pumpkin Pie Protein Bar Yogurt Bowl. Packed with protein and the warm spices of pumpkin pie, it's a perfect breakfast or snack option for the season.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup canned pumpkin puree
• 1 scoop vanilla protein powder
• 1/4 cup crushed pumpkin pie protein bars
• 1/4 cup granola
• 1 tablespoon honey
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract

Instructions:

Put the vanilla protein powder, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract in a bowl

Add the Greek yogurt and mix them together

Make sure to mix the ingredients well until the mixture is smooth and creamy

Put the yogurt mixture at the bottom of serving bowls

Mix in some granola and crushed pumpkin pie protein bars to make it look and taste even better

Add honey to the top to make it sweet

Add a sprinkle of cinnamon on top to finish

Have fun with your Oatmeal Protein Bar Pumpkin Pie Bowl!

Philly Cheese Burger

Enjoy the tasty pleasure of a traditional Philly cheesesteak mixed with the ease of a burger. On top of melted provolone cheese are peppers, onions, and ground beef that has been caramelized. The whole thing is served on soft hamburger buns.

Ingredients:

• 1 lb ground beef
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices provolone cheese
• 4 hamburger buns
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Set a pan on medium heat and add the olive oil

Slice the onion and green bell pepper and add them to the pan

For about 5 to 7 minutes, or until soft, cook

Take it out of the pan and set it aside

Put the ground beef in the same pan

Add pepper and salt

Break it up with a spatula as it cooks for about 8 to 10 minutes, until it turns brown

Bring the onion and bell pepper mix back to the skillet after the beef is done cooking

Use a stir to mix

On top of each serving of beef mixture, put a slice of provolone cheese

Give it a minute or two to melt

Make the hamburger buns a little toasty

Put some of the beef mixture on the bottom halves of each hamburger bun

Add the other halves of the buns on top

Enjoy while hot!

Vegan Cream Cheese - Herb and Garlic

This vegan cream cheese is bursting with flavors of herbs and garlic. It's smooth, creamy, and perfect for spreading on your favorite bread or crackers. Plus, it's easy to make and requires just a few simple ingredients.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1/4 cup unsweetened almond milk
• 3 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Drain and rinse cashews that have been soaked

Put cashews, almond milk, nutritional yeast, garlic, lemon juice, and apple cider vinegar in a food processor and blend them together

Mix until it's creamy and smooth

You can also add onion powder, salt, and pepper

Pulse until the herbs are spread out evenly

Check the seasoning and make changes if needed

Move the mixture to a bowl or a container that won't let air in

Put it in the fridge for at least an hour before serving so the flavors can mix

Spread it on crackers, toast, bagels, or use it as a dip for vegetables

Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are a delightful treat for anyone looking to enjoy a classic chocolate chip cookie while following a vegan lifestyle. They are soft, chewy, and loaded with dairy-free chocolate chips.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegan chocolate chips

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, cream the softened vegan butter, brown sugar, and granulated sugar until well combined

Add the unsweetened applesauce and vanilla extract to the bowl, and mix until smooth

Sift in the all-purpose flour, baking soda, and salt into the wet ingredients

Stir until a soft dough forms

Fold in the vegan chocolate chips until evenly distributed throughout the dough

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie

Flatten each cookie slightly with the back of the spoon

Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown

Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Vegan Chocolate Chip Cookies!

The Best Vegan Nachos - Rainbow Plant Life

These vegan nachos from Rainbow Plant Life are the ultimate crowd-pleaser! Loaded with savory black beans, gooey vegan cheese, and a rainbow of fresh toppings, they're perfect for parties, game day, or a satisfying snack.

Ingredients:

• 1 bag of tortilla chips
• 1 cup of vegan cheese shreds
• 1 cup of black beans, drained and rinsed
• 1 cup of corn kernels
• 1 cup of cherry tomatoes, halved
• 1/2 cup of red onion, finely diced
• 1/2 cup of pickled jalapeos
• 1/4 cup of fresh cilantro, chopped
• 1/4 cup of green onions, sliced
• 1/4 cup of vegan sour cream
• 1/4 cup of guacamole
• 1/4 cup of salsa
• 1 tablespoon of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• Salt and pepper to taste

Instructions:

Set the oven temperature to 175C 350F

Arrange the tortilla chips on a baking sheet in a single layer

Heat the olive oil in a small saucepan over medium heat

Add the smoked paprika, ground cumin, black beans, salt, and pepper

Simmer for 2 to 3 minutes, or until the beans are thoroughly heated and the spices are evenly distributed

Scatter the corn kernels, vegan cheese shreds, and seasoned black beans evenly over the tortilla chips

Bake for 10 to 12 minutes, or until the vegan cheese is bubbling and melted, in a preheated oven

As the nachos bake, get the toppings ready

In a bowl, mix the cherry tomatoes, red onion, pickled jalapeos, green onions, and fresh cilantro

Take the nachos out of the oven and cover with the tomato mixture after they have finished baking

Over the nachos, drizzle vegan sour cream, guacamole, and salsa

As a garnish, add some more cilantro and green onions

After serving, savor your delectable vegan nachos!

Best EVER Chicken Taco Pasta with Catalina Dressing

This Chicken Taco Pasta with Catalina Dressing is a tasty take on regular pasta dishes. Chicken that has been seasoned, tangy Catalina dressing, and fresh vegetables make a tasty and filling meal.

Ingredients:

• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1 packet taco seasoning
• 8 oz pasta of your choice
• 1 cup Catalina dressing
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced chicken breast and sprinkle taco seasoning over the chicken

Cook until chicken is no longer pink and cooked through, about 6-8 minutes

Meanwhile, cook pasta according to package instructions until al dente

Drain and set aside

Once the chicken is cooked, add cooked pasta, Catalina dressing, cherry tomatoes, shredded cheddar cheese, diced red onion, and chopped cilantro to the skillet

Stir well to combine

Season with salt and pepper to taste

Cook for an additional 2-3 minutes until everything is heated through

Serve hot, garnished with additional cilantro if desired

Tomato Tart Sweet Caramel Sunday

This Tomato Tart Sweet Caramel Sunday is a delightful combination of savory tomatoes, sweet balsamic caramel, and flaky puff pastry. It's perfect for a weekend brunch or a light lunch.

Ingredients:

• 1 sheet puff pastry
• 3-4 large tomatoes, sliced
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Put the puff pastry sheet on a baking sheet that has been lined with parchment paper

Put the tomato slices on the puff pastry, making sure to leave some space around the edges

Put brown sugar and balsamic vinegar in a small saucepan and mix them together

For about 5 to 7 minutes, on medium heat, stir the mixture until the sugar is gone and it gets a little thicker

Put the caramelized balsamic vinegar on top of the tomatoes

Put some olive oil on the tomatoes and season them with salt and pepper

Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the pastry is golden brown and the tomatoes are soft

Take it out of the oven and let it cool down for a while

Before serving, sprinkle with fresh basil leaves

Quick Caramel Corn Mix

This simple and quick caramel corn mixture is ideal for sating your sweet tooth. You can have delicious homemade caramel corn at any time with easy-to-find ingredients and minimal preparation!

Ingredients:

• 1/2 cup popcorn kernels
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Instructions:

After using your favorite method to pop the popcorn kernels, transfer them to a large mixing bowl

Melt the butter in a saucepan over a medium heat

Add the corn syrup, brown sugar, and salt and stir until thoroughly mixed

After bringing the mixture to a boil, lower the heat, and simmer it for four to five minutes, stirring now and then

After turning off the heat, quickly mix in the baking soda

Watch out because the mixture will start to bubble

After adding the caramel sauce to the popping popcorn, gently toss to ensure even coating

Arrange the coated popcorn onto a parchment paper-lined baking sheet

Before breaking the caramel corn into clusters, let it cool and solidify

For up to a week, store in an airtight container

Virgin Mojito

A refreshing mocktail that's minty, sweet, and tangy, perfect for any occasion.

Ingredients:

• 6-8 fresh mint leaves
• 1 tablespoon white sugar
• 1/2 lime, juiced
• 1/2 cup club soda
• 1/2 cup crushed ice

Instructions:

Mix the mint leaves and sugar together in a glass until the mixture smells good

Add the lime juice by pressing it in

Put some broken ice in the glass

Add club soda to the ice

Gently stir all the ingredients together

If you want, you can add a lime wedge and a mint sprig as a garnish

Creamy Mexican Chicken Chili Soup

This creamy chicken chili soup will make you crave the rich flavors of Mexican food. You can warm up with this soup on a cold day. It has diced tomatoes, green chilies, shredded chicken, and fragrant spices.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can 14 oz diced tomatoes, drained
• 1 can 4 oz diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Avocado slices, for serving
• Lime wedges, for serving

Instructions:

Heat olive oil in a large pot over medium heat

Add diced onion, garlic, and bell pepper

Saut until softened, about 5 minutes

Add the diced tomatoes, diced green chilies, ground cumin, chili powder, paprika, and cayenne pepper to the pot

Stir to combine

Pour in the chicken broth and bring the mixture to a simmer

Add the cooked and shredded chicken to the pot

Let the soup simmer for 10-15 minutes to allow the flavors to meld together

Stir in the heavy cream and season with salt and pepper to taste

Simmer for an additional 5 minutes

Serve the soup hot, garnished with fresh cilantro and avocado slices

Squeeze lime wedges over each bowl before serving

Enjoy your creamy and flavorful Mexican chicken chili soup!