This ‘set it and forget it’ cake is perfect for the summer months when you don’t want to turn the oven on. And if you forget it in the Instant Pot®, it won’t burn! Continue Reading
We didn’t think pie season could get any better…until we made these four-ingredient cherry pie cookies! Personalize your own with your favorite cookie cutters and pie filling.
A appetizer sized version of the New Orleans traditional sandwich. Continue Reading
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they’re not optional) and the total volume stays the same.
Sausage and gravy, layered between soft pasta noodles, make for a great breakfast bake. Continue Reading
This is an avocado-less recipe that can be served with veggies or low-fat chips. Very spicy so you may want to cut back on the hot pepper sauce or jalapeno peppers. Continue Reading
This keto-approved take on fajitas is a super satisfying low-carb meal. The chicken shreds off the bone easily, while the veggies have a slight crunch and the broth is light and flavorful. It feels indulgent, but you’re not breaking any rules.
Creativity in the kitchen is a must, especially when making crazy unique snacks for your kids. Not going to lie about this one, I enjoyed these banana pops so much I forgot to give them to my kids.
Tropical bananas together with sticky and sweet marshmallows all enrobed in milk chocolate and covered in nuts, sprinkles and coconut! Forgot to mention that theyâ€™re all on a stick!
We have the secret to solving the Rubik’s cube: eat it! We recommend incorporating flavors into the vanilla frosting that reflect their specific color block, but if you want to keep things simple, simply keep the frosting as is. While this cake might not make you smarter, one thing’s for sure. You’ll want to use our marshmallow fondant recipe for more fun cakes to come.
This one-pot meal is everything you need for a hearty dinner.