rosedontdance

[rosedontdance]

A hearty and delicious casserole perfect for Easter brunch, made conveniently in the slow cooker.

Ingredients: 12 eggs, beaten. 1 cup diced ham. 1 cup shredded cheddar cheese. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup milk. 1 tsp salt. 1/2 tsp black pepper. 1/4 tsp garlic powder. 1/4 tsp paprika.

Instructions: Grease the slow cooker. In a bowl, mix together eggs, ham, cheese, bell peppers, onions, milk, salt, black pepper, garlic powder, and paprika. Pour the mixture into the slow cooker. Cover and cook on low for 4-5 hours or until set. Serve hot and enjoy!

Terrence M

[rosedontdance]

With these delectable cookies, you can indulge in the perfect combination of peanut butter and chocolate. They're simple to prepare and impossible to resist!

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semisweet chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine peanut butter, granulated sugar, and brown sugar. Mix until smooth and creamy. Add the egg and vanilla extract to the peanut butter mixture. Mix until well combined. Sprinkle the baking soda and salt over the mixture, and mix again. Fold in the semisweet chocolate chips. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with a fork, creating a crisscross pattern on top. Bake in the preheated oven for about 10-12 minutes or until the cookies are golden around the edges. 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. Enjoy these delicious peanut butter chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Keith Soto

[rosedontdance]

Delicious peanut butter cookies with a touch of chocolatey goodness. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup peanut butter. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix peanut butter and sugar together in a bowl until they are well mixed. After you add the egg and vanilla extract, mix it in until it's smooth. Add the salt and baking soda and mix well. The chocolate chips should be carefully mixed in. Take tablespoon-sized chunks of dough and roll them into balls. Cover the baking sheet with foil and put them on it. Press down gently on each cookie with a fork to make a crisscross pattern. 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.

Sasha

[rosedontdance]

A colorful and nourishing take on classic hummus is Rote Beete Hummus. Cooked beets give it a beautiful red color and impart a flavor that is slightly sweet and earthy. It's a visually appealing and nutritious spread or dip that works well for gatherings or as a filling snack.

Ingredients: 1 cup cooked beets, chopped. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2-3 tablespoons water, as needed. Sesame seeds and fresh parsley for garnish.

Instructions: In a food processor, combine the cooked beets, chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blend until smooth, scraping down the sides of the bowl as needed. If the hummus is too thick, add 2-3 tablespoons of water, one at a time, and blend until you reach your desired consistency. Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. Transfer the Rote Beete Hummus to a serving dish. Drizzle with a bit of olive oil and sprinkle with sesame seeds and fresh parsley for garnish. Serve with pita bread, vegetable sticks, or as a spread for sandwiches. Enjoy your delicious and colorful Rote Beete Hummus!

Toby Grant

[rosedontdance]

Indulge in the rich, moist decadence of this vegan chocolate rum cake, enhanced with a sticky rum glaze. Perfect for satisfying your sweet cravings without compromising your vegan lifestyle.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup unsweetened almond milk. 1/2 cup vegetable oil. 1/4 cup rum. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. For the Glaze:. 1/4 cup vegan butter. 1/4 cup brown sugar. 1/4 cup rum. 1/4 cup powdered sugar.

Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. You will need a large bowl to mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the vegetable oil, rum, apple cider vinegar, and vanilla extract to a different bowl and mix them together. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Put the batter into the cake pan that has been prepared. Bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Get the glaze ready while the cake is baking. Over medium heat, stir the vegan butter and brown sugar in a small saucepan all the time. Add rum and powdered sugar and stir until smooth after the chocolate melts. Take it off the heat. Take the cake out of the oven when it's done and let it cool for 10 minutes in the pan. Use a fork or skewer to make holes all over the cake's top. Spread the sticky rum glaze out over the warm cake and let it soak in. Before you serve the cake, let it cool all the way down. Have fun!

Isa

[rosedontdance]

These Lemon Meringue Marshmallows combine the zesty freshness of lemon with the sweetness of marshmallows. They are a delightful treat with a burst of citrus flavor!

Ingredients: 3/4 cup lemon juice. 3 tablespoons lemon zest. 3 envelopes unflavored gelatin about 2.5 tablespoons. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 2 large egg whites. 1 teaspoon vanilla extract. 1/2 cup powdered sugar. 1/4 cup cornstarch.

Instructions: Whisk together the lemon zest and juice in a bowl. Put aside. After adding the gelatin to the cold water in a different bowl, let it bloom for five to ten minutes. Put the corn syrup, salt, and granulated sugar in a saucepan. Stirring constantly, heat for a while until the sugar dissolves. Once dissolved, put an end to stirring and let the mixture cool until the candy thermometer registers 240F, or the soft-ball stage. In a different bowl, beat the egg whites until stiff peaks form while the sugar syrup is cooking. Pour the sugar syrup slowly into the blooming gelatin, stirring constantly, once it reaches 240F. Keep in mind that it will be hot. Stirring until thoroughly blended, gradually add the lemon juice mixture to the gelatin mixture. After adding the vanilla extract and whipped egg whites, gently stir the mixture for about ten minutes, or until it becomes fluffy and starts to set. Mix cornstarch and powdered sugar in a different bowl. After greasing a 9 x 13-inch baking dish, sprinkle the powdered sugar mixture over it. Smooth the top of the marshmallow mixture after pouring it into the prepared dish. Add a little more of the powdered sugar mixture on top. Allow the marshmallows to cure for at least four hours, or over night, at room temperature. After the marshmallows have solidified, cut them into squares or other desired shapes. To keep the knife or cookie cutter from sticking, dust them with the powdered sugar mixture. After serving, savor the Lemon Meringue Marshmallows!

Martha S

[rosedontdance]

These panko crusted tempeh fries are a delicious and healthy alternative to traditional fries. They're crispy on the outside, tender on the inside, and packed with flavor.

Ingredients: 1 block tempeh, cut into fries. 1/2 cup panko breadcrumbs. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon olive oil.

Instructions: Set the oven temperature to 400F 200C. Combine panko breadcrumbs, nutritional yeast, paprika, garlic powder, salt, and black pepper in a bowl. Mix the olive oil, maple syrup, and soy sauce in a separate bowl. Each tempeh fry should be dipped in the soy sauce mixture before being covered in the breadcrumb mixture and gently pressed to stick. Arrange the tempeh fries that have been coated using parchment paper on a baking sheet. Bake for 20 to 25 minutes in a preheated oven, rotating the dish halfway through, or until it becomes crispy and golden brown. Warm up and pair with your preferred dipping sauce.

Stanley S

[rosedontdance]

Enjoy a hot fudge sundae cake, it's so rich and delicious! Chocolate cake and gooey hot fudge sauce come together in this easy-to-make dessert that is perfect for satisfying your sweet tooth. Vanilla ice cream and whipped cream on top make it the best treat ever.

Ingredients: 1 cup all-purpose flour. 3/4 cup granulated sugar. 2 tablespoons unsweetened cocoa powder. 2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup milk. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract. 3/4 cup packed brown sugar. 1/4 cup unsweetened cocoa powder. 1 3/4 cups hot water. Vanilla ice cream as needed. Hot fudge sauce as needed. Whipped cream optional.

Instructions: Preheat oven to 350F 175C. Grease an 8-inch square baking dish. In a mixing bowl, sift together flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Stir in milk, vegetable oil, and vanilla extract until well combined. Spread batter evenly into the prepared baking dish. In a separate bowl, combine brown sugar and 1/4 cup cocoa powder. Sprinkle evenly over the batter in the baking dish. Pour hot water over the entire mixture. Do not stir. Bake for 35-40 minutes, or until the cake is set and the edges pull away from the sides of the dish. Let cool for 10-15 minutes. Serve warm slices of cake topped with a scoop of vanilla ice cream, hot fudge sauce, and whipped cream if desired.

Caiden C