itsfunnytomemke

[itsfunnytomemke]

Enjoy the rich and creamy flavors of this vegan pasta dish with mushrooms that have been caramelized. The savory mushrooms go well with the sweet brown sugar, making a rich sauce that coats every bite of pasta.

Ingredients: 8 oz pasta of your choice. 2 cups sliced mushrooms. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/4 cup vegan butter. 1/4 cup brown sugar. 1 cup unsweetened almond milk. 1 tablespoon cornstarch. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook pasta according to package instructions, drain, and set aside. In a large skillet, heat olive oil over medium heat. Add mushrooms and garlic, cook until mushrooms are browned and tender. Add vegan butter and brown sugar to the skillet, stirring until sugar is dissolved and mixture is caramelized. In a small bowl, whisk together almond milk and cornstarch until smooth. Pour into the skillet, stirring constantly until sauce thickens. Season with salt and pepper to taste. Add cooked pasta to the skillet, tossing until well coated in the creamy mushroom sauce. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Reagan Barton

[itsfunnytomemke]

These Great Cars Cookies feature a delectable combination of chocolate chips and salty pretzels, making them an ideal treat for both car enthusiasts and cookie lovers.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/2 cup crushed pretzels.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips and crushed pretzels to distribute them evenly throughout the dough. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mara H

[itsfunnytomemke]

With these delightful and vibrant cookies, you can add a colorful twist to your Hot Air Balloon Party. These cookies, which resemble hot air balloons, are not only delicious but also visually appealing. Prepare to impress your guests with these whimsical treats!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Food coloring assorted colors. Edible gold or silver glitter optional.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Mix the sugar and butter together in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Add a different color of food coloring to each piece of dough and knead them together until the colors are spread out evenly. Put each piece of colored dough in the fridge for about 30 minutes after wrapping it in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Small pieces of each color of dough should be rolled into balls or balloon-shaped cookies. As you put the cookies on the baking sheet, make sure there is some space between them. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. If you want to add a festive touch, you can sprinkle edible glitter on the cookies while they are still warm. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Once the cookies are cool enough to touch, they're ready for your Hot Air Balloon Party!

Prep Time: 25 minutes

Cook Time: 12 minutes

Miles

[itsfunnytomemke]

These Chocolate Banana Cream Pie Cupcakes have both the rich flavors of chocolate and the smooth, creamy filling of banana pie. They make a great treat for any event.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 ripe bananas, mashed. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup hot water. 1 package instant banana cream pudding mix. 1 1/2 cups cold milk. 1 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. 1/2 cup chocolate chips for garnish. Banana slices for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, mix the mashed bananas, vegetable oil, eggs, and vanilla extract until well combined. Add the banana mixture to the dry ingredients and mix until just combined. Stir in the buttermilk until the batter is smooth. Slowly pour in the hot water and mix until the batter is well combined. The batter will be thin but that's okay. Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a separate bowl, whisk together the instant banana cream pudding mix and cold milk until it thickens. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold the whipped cream into the banana pudding mixture until well combined. Once the cupcakes are completely cool, use a piping bag to pipe the banana cream filling into each cupcake. Sprinkle chocolate chips on top of each cupcake and garnish with banana slices. Refrigerate the cupcakes until serving to keep the filling fresh. Enjoy your delicious Chocolate Banana Cream Pie Cupcakes!

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingrid Marshall

[itsfunnytomemke]

A hearty and flavorful stew featuring white beans, kale, and Italian sausage, cooked to perfection in a slow cooker. Perfect for a cozy dinner on a chilly evening.

Ingredients: 1 lb Italian sausage, sliced. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, chopped. 2 celery stalks, chopped. 1 tsp dried thyme. 1/2 tsp dried rosemary. Salt and pepper to taste. 4 cups chicken broth. 2 cans white beans, drained and rinsed. 1 bunch kale, stems removed and chopped. 1/2 cup heavy cream.

Instructions: Cook the sausage in a pan until it turns brown. Put it in the slow cooker. Garlic, onion, carrots, celery, thyme, rosemary, salt, and pepper should all be put into the slow cooker. Set the slow cooker on low and add chicken broth. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Late in the cooking process, add the kale and white beans to the slow cooker. Almost ready to serve, stir in the heavy cream. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

Maria

[itsfunnytomemke]

Elevate the classic Funeral Potatoes by infusing them with a smoky flavor. Perfectly smoked hash browns with a creamy and cheesy texture, topped with a crunchy cornflake crust.

Ingredients: 1 package 30 oz frozen shredded hash browns, thawed. 1/2 cup unsalted butter, melted. 1 can 10.5 oz condensed cream of chicken soup. 1 1/2 cups sour cream. 2 cups shredded sharp cheddar cheese. 1/2 cup chopped green onions. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and black pepper to taste. 2 cups crushed cornflakes. 1/4 cup unsalted butter, melted for topping.

Instructions: Set the smoker's temperature to 225F 107C. Thawed hash browns, melted butter, cream of chicken soup, sour cream, shredded cheddar cheese, chopped green onions, onion powder, garlic powder, salt, and black pepper should all be combined in a big mixing bowl. Blend thoroughly. Spread the mixture evenly in a disposable aluminum pan that has been greased. After the smoker has been preheated, place the pan inside and smoke for two hours, or until the potatoes are tender and the top has turned golden brown. For the topping, combine the crushed cornflakes and melted butter in a small bowl. In the final 30 minutes of cooking, sprinkle the cornflake mixture over the smoked potatoes. Before serving, take it out of the smoker and give it some time to rest. Your mouthwatering Smoked Funeral Potatoes are ready to be served!

Prep Time: 15 minutes

Cook Time: 120 minutes

Landon H

[itsfunnytomemke]

Shaking Beef Bo Luc Lac is a traditional Vietnamese dish featuring tender beef cubes marinated in a flavorful mixture of garlic, sugar, and savory sauces, then quickly seared to perfection. It's served with vibrant vegetables and is perfect for a delicious and satisfying meal.

Ingredients: 1 lb beef tenderloin, cut into 1-inch cubes. 3 cloves garlic, minced. 1 tbsp sugar. 1 tbsp oyster sauce. 1 tbsp soy sauce. 1 tbsp fish sauce. 1/2 tsp black pepper. 2 tbsp vegetable oil. 1 red onion, cut into wedges. 1 bunch watercress or lettuce leaves. 1 tomato, cut into wedges. Cooked rice, for serving.

Instructions: Sugar, oyster sauce, soy sauce, fish sauce, and black pepper should all be mixed together in a bowl. Combine well. Put the beef cubes into the sauce. Toss until everything is covered. Let it sit for at least 15 minutes. In a pan, heat vegetable oil over high heat. Put beef cubes that have been marinated in the pan. To get a nice sear, don't move the food for one to two minutes. Add the beef cubes to the pan and keep cooking until all sides are browned and the meat is done the way you like it. When you add the red onion wedges, cook for one more minute or until they start to get a little soft. Place the beef that has been shaking on top of a bed of watercress or lettuce leaves. Add tomato wedges on top. Hot rice should be served on the side.

Prep Time: 20 minutes

Cook Time: 10 minutes

Mary

[itsfunnytomemke]

Enjoy the sweet and rich flavors of this creamy caramel latte. It's the best way to feel better at any time of the day.

Ingredients: 1 shot of espresso. 1 cup of steamed milk. 2 tablespoons of caramel syrup. Whipped cream. Caramel drizzle.

Instructions: Use your coffee machine to make a shot of espresso. In a different bowl, heat the milk until it foams up. Put the espresso into a coffee mug. Mix the caramel syrup in well. Pour the steamed milk with foam into the mug. Use a spoon to hold back the foam so that the milk can pour first. Adding whipped cream and caramel sauce on top will make it look even better. If you want, you can decorate it with cocoa powder or cinnamon. Good luck with your smooth caramel latte!

[itsfunnytomemke]

This poke cake is a delicious gluten-free Valentine's Day treat. It has a moist vanilla base that is mixed with strawberry gelatin, and fresh strawberries and whipped cream are on top.

Ingredients: 1 box gluten-free vanilla cake mix. 1 cup boiling water. 1 3 oz package strawberry-flavored gelatin. 1/2 cup cold water. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract. Fresh strawberries, for garnish.

Instructions: Prepare the gluten-free vanilla cake mix according to package instructions. Once baked, allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake. In a bowl, mix boiling water with strawberry gelatin until fully dissolved. Stir in cold water. Carefully pour the gelatin mixture over the cake, ensuring it seeps into the holes. Refrigerate the cake for 2 hours to set. In another bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream over the chilled cake. Garnish with fresh strawberries. Slice, serve, and enjoy!

[itsfunnytomemke]

Juicy chicken breasts stuffed with a creamy blend of jalapeno-spiced cream cheese and cheddar cheese, baked to perfection. This recipe offers a delightful combination of flavors and textures, perfect for a satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 4 ounces cream cheese, softened. 2 jalapeno peppers, minced. 1/4 cup shredded cheddar cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. In a bowl, mix softened cream cheese, minced jalapenos, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined. Make a horizontal slit in each chicken breast to create a pocket, being careful not to cut all the way through. Stuff each chicken breast with the cream cheese mixture. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts until golden brown, about 2 minutes per side. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Serve hot and enjoy!

[itsfunnytomemke]

Enjoy the creamy and sour flavors of this cheesy lemon chicken pasta made in one pot. This is a delicious comfort food that is easy to make and very satisfying. It has tender chicken, roasted tomatoes, and a tangy lemon kick.

Ingredients: 2 boneless, skinless chicken breasts, sliced. 1 cup cherry tomatoes, halved. 2 cups pasta. 1/2 cup grated Parmesan cheese. 1/4 cup heavy cream. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Toss cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper in a large skillet that can go in the oven. Roast in an oven that has been heated up for 15 to 20 minutes, or until softened and a little charred. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. Add salt, pepper, and lemon zest to the chicken slices to taste. In a pan over medium heat, warm up 1 tablespoon of olive oil. Mix in the garlic and cook until it smells good. Season the chicken slices and add them to the pan. Cook for about 5 to 7 minutes, or until they are browned and fully cooked. Turn down the heat. To the pan with the chicken, add the cooked pasta, roasted tomatoes, heavy cream, grated Parmesan cheese, and lemon juice. Mix well and heat all the way through. If you want, you can add more fresh parsley and Parmesan cheese as a garnish. Warm up and serve.

[itsfunnytomemke]

Enjoy the tropical flavor of coconut in this delicious and refreshing frozen yogurt. It's a perfect treat for a hot summer day!

Ingredients: 2 cups of coconut yogurt. 1/2 cup of coconut milk. 1/2 cup of shredded coconut. 1/4 cup of honey or maple syrup. 1 teaspoon of vanilla extract.

Instructions: In a mixing bowl, combine the coconut yogurt, coconut milk, honey or maple syrup, and vanilla extract. Stir the mixture until it's well combined. Fold in the shredded coconut. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once the frozen yogurt reaches a creamy consistency, transfer it to an airtight container and freeze for an additional 2-3 hours to firm up. Serve the coconut frozen yogurt in bowls or cones, garnished with additional shredded coconut if desired.

[itsfunnytomemke]

This vegan dish is one of a kind and filling because it has the delicate flavor of braised fennel and the sweetness of apricots and figs.

Ingredients: 2 fennel bulbs, trimmed and sliced. 4 dried apricots, chopped. 4 dried figs, chopped. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 cup vegetable broth. Salt and pepper, to taste.

Instructions: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add sliced fennel, dried apricots, and dried figs to the skillet. Pour in vegetable broth and bring to a simmer. Cover and cook for 20-25 minutes, or until fennel is tender. Season with salt and pepper to taste before serving.

[itsfunnytomemke]

Spice up your barbecue with these Jalapeno Popper Hot Dogs, featuring bacon-wrapped hot dogs, creamy cheese filling, and a kick of jalapeno heat. A perfect fusion of classic hot dogs and the bold flavors of jalapeno poppers!

Ingredients: 4 hot dog buns. 4 beef hot dogs. 4 slices of bacon. 4 jalapenos, sliced. 1 cup cream cheese. 1 cup shredded cheddar cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Preheat your grill to medium-high heat. Wrap each hot dog with a slice of bacon, securing with toothpicks if needed. Grill the bacon-wrapped hot dogs until the bacon is crispy and the hot dogs are heated through. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined. Spread the cream cheese mixture inside each hot dog bun. Place a grilled bacon-wrapped hot dog in each bun. Top each hot dog with sliced jalapenos and garnish with fresh cilantro. Serve immediately and enjoy your delicious Jalapeno Popper Hot Dogs!

[itsfunnytomemke]

These vegan corn cakes are full of healthy ingredients and taste great with corn. You can eat them for breakfast, as a snack, or as a side dish.

Ingredients: 1 cup cornmeal. 1/2 cup whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup unsweetened almond milk. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. 1 tablespoon ground flaxseed. 3 tablespoons water. 1 cup corn kernels fresh or frozen. 2 tablespoons chopped fresh cilantro. 1 tablespoon chopped green onions. 1 tablespoon olive oil for cooking.

Instructions: Ground flaxseed and water should be mixed together in a small bowl. Do nothing for 5 minutes so it can get thicker. Mix almond milk, apple cider vinegar, and maple syrup in a different bowl using a whisk. Put cornmeal, whole wheat flour, baking powder, baking soda, and salt in a large bowl. Mix the flaxseeds and almond milk together, then add them to the dry ingredients. Mix everything together well. Add the chopped green onions, cilantro, and corn kernels and mix them in. In a nonstick skillet over medium heat, heat the olive oil. For each corn cake, pour 1/4 cup of batter onto the pan. As soon as the first side turns golden brown, the food is done. Bring it out to the table hot with your favorite toppings or dipping sauce.

[itsfunnytomemke]

This Cranberry-Almond Shortbread Tart is great for any event because it has a buttery shortbread crust, a sweet honey-almond filling, and tart cranberries. It's simple to make and has a great mix of tastes and textures.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/2 cup sliced almonds. 1/2 cup dried cranberries. 1/4 cup almond flour. 1/4 cup honey. 1 teaspoon almond extract.

Instructions: Warm the oven up to 175F 350C. Pulse the all-purpose flour, granulated sugar, and salt together in a food processor until they are all mixed together. Pulse in the cold cubed butter until the mixture looks like big crumbs. Spread the dough out in a tart pan and press it into the bottom and up the sides. Use a fork to make holes in the bottom. Bake the crust for 15 to 20 minutes, or until it turns a light golden color. Take out of the oven and let cool completely. Honey and almond extract should be mixed together in a small saucepan. Warm up on low heat until it smells good. Cut up almonds, add dried cranberries, and mix them all together in a bowl. Mix the warm honey mixture with the almond and cranberry mixture, then stir everything together well. Evenly spread the almond-cranberry mix over the tart crust that has been cooled. Add another 15 to 20 minutes of baking, or until the topping is golden brown. Let the tart cool all the way down before cutting it into pieces and serving it.