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These creamy mushroom gnocchi with broccoli make such an easy and delicious dinner! They’re vegan and ready in only 15 minutes! I’m always looking for easy vegan dinner recipes for busy days and these vegan gnocchi are definitely a winner! I mean 15 minutes?! That’s sooo fast!! And they’re the perfect comfort food! Tasty, creamy, and filling! Mushroom Gnocchi with Broccoli Recipe These creamy mushroom gnocchi with broccoli make such an easy, comforting, and delicious dinner! They're vegan and ready in only 15 minutes! Ingredients For the mushroom gnocchi: 1 17.6 oz package store-bought gnocchi make sure to choose a vegan brand! 2 cups broccoli florets 9 oz white button or cremini mushrooms, sliced chopped fresh parsley, to serve For the vegan cream sauce: 1/2 cup cashews (unsalted and not roasted) 2 large cloves of garlic 3 tablespoons nutritional yeast 2 teaspoons white or yellow miso paste 1/2 teaspoon salt 1/2 teaspoon Dijon mustard 1 teaspoon tapioca starch 1 cup unsweetened al...

ICE CREAM TACOS INGREDIENTS WAFFLES 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water) Additional ingredients to prepare pancake & waffle mix per package instructions for waffles TACO TOPPING 5 tablespoons Smucker's® Magic Shell® Chocolate Flavored Topping 1 quart vanilla ice cream 3 tablespoons Smucker's® Simple Delight™ Salted Caramel Topping 1/4 cup chopped peanuts 1/4 cup crushed chocolate cookies DIRECTIONS HEAT traditional waffle iron according to manufacturer instructions. PREPARE pancake & waffle mix according to package instructions using water, oil and egg. Pour 1/2 cup batter onto waffle iron. Bake until steaming stops and waffle is golden brown. FOLD warm waffle over side edge of 13 x 9-inch pan to form a taco shape. Repeat with remaining batter. Place cooled waffles in pan and freeze for 10 minutes. BRUSH inner surface of waffles with chocolate topping. Divide ice cream evenly into waffles. Gently press sides to form tacos. DR...

DAIRY-FREE FUDGESICLES (VEGAN, PALEO) Rich and creamy dairy-free fudgsicles made with avocado, coconut milk, raw cacao powder, and pure maple syrup. This low-fuss dessert recipe only takes a few minutes to prepare in your blender and is the perfect no-cook treat for summer. This post is sponsored by the California Avocado Commission. INGREDIENTS 2 large ripe California Avocados peeled and diced 2/3 cup raw cacao powder 1/2 cup pure maple syrup to taste, see note* 1/2 cup full-fat canned coconut milk 1/4 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract 1/4 teaspoon sea salt INSTRUCTIONS Add the ingredients for the fudgesicles to a food processor and process until completely smooth - you may need to stop the food processor to scrape the sides with a rubber spatula a few times. Spoon the fudgesicle mixture into your popsicle mold. Stir the mixture around in the molds and tap it gently on the counter to ensure the molds are completley filled and to avoid air pockets. Cover the po...

DEATH BY OREO CUPCAKES They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Super full of flavor and so fun!! Enjoy :) Estimated Cooking Time: About 25 to 30 minutes. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate c...

DEATH BY OREO CUPCAKES They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Super full of flavor and so fun!! Enjoy :) Estimated Cooking Time: About 25 to 30 minutes. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake...

VEGAN CORN CHOWDER Hearty and healthy veggie-packed vegan corn chowder. Blended up corn, potato, and coconut milk make the chowder base for this super delicious meal! INGREDIENTS 4 ears corn shucked and steamed 2 large red potatoes peeled and chopped 3 tablespoons coconut oil or olive oil 1 large white onion 5 cloves large garlic minced 3 large carrots peeled and chopped 3 large stalks celery chopped 1 large red bell pepper cored and chopped 1-½ teaspoons sea salt 2 teaspoons Cajun seasoning ½ teaspoon paprika ¼ teaspoon ground cumin 2/3 cup full-fat canned coconut milk 2 cups water or vegetable broth INSTRUCTIONS Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes. Use tongs to remove corn from the boiling water and place on a cutting board. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you ...

VEGAN CORN CHOWDER Hearty and healthy veggie-packed vegan corn chowder. Blended up corn, potato, and coconut milk make the chowder base for this super delicious meal! INGREDIENTS 4 ears corn shucked and steamed 2 large red potatoes peeled and chopped 3 tablespoons coconut oil or olive oil 1 large white onion 5 cloves large garlic minced 3 large carrots peeled and chopped 3 large stalks celery chopped 1 large red bell pepper cored and chopped 1-½ teaspoons sea salt 2 teaspoons Cajun seasoning ½ teaspoon paprika ¼ teaspoon ground cumin 2/3 cup full-fat canned coconut milk 2 cups water or vegetable broth INSTRUCTIONS Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes. Use tongs to remove corn from the boiling water and place on a cutting board. Chop one of the red potatoes in half and carefully place into the same pot of boiling water y...

ICE CREAM TACOS INGREDIENTS WAFFLES 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water) Additional ingredients to prepare pancake & waffle mix per package instructions for waffles TACO TOPPING 5 tablespoons Smucker's® Magic Shell® Chocolate Flavored Topping 1 quart vanilla ice cream 3 tablespoons Smucker's® Simple Delight™ Salted Caramel Topping 1/4 cup chopped peanuts 1/4 cup crushed chocolate cookies DIRECTIONS HEAT traditional waffle iron according to manufacturer instructions. PREPARE pancake & waffle mix according to package instructions using water, oil and egg. Pour 1/2 cup batter onto waffle iron. Bake until steaming stops and waffle is golden brown. FOLD warm waffle over side edge of 13 x 9-inch pan to form a taco shape. Repeat with remaining batter. Place cooled waffles in pan and freeze for 10 minutes. BRUSH inner surface of waffles with chocolate topping. Divide ice cream evenly into waffles. Gently press sides to form tacos....

Easy to make breakfast casserole with shredded potato hash browns, sausage or bacon and mozzarella cheese! perfect with a quick and easy hollandaise sauce. Loaded with green bell peppers, Roma tomatoes and onions, breakfast casserole is so easy to make and perfect for the holidays! There’s nothing easier than throwing all of your ingredients in a baking dish and have the oven work its magic. Breakfast Casserole with Hash Browns, Bacon or Sausage Recipe Easy to make BreakfastEasy to make breakfast casserole with shredded potato hash browns, sausage or bacon and mozzarella cheese! perfect with a quick and easy hollandaise sauce. Ingredients 1 tablespoon olive oil 1 pound (500 g) diced bacon, chopped (or uncooked sausages, casings removed) 10 large eggs 1 cup milk (half and half or heavy cream) 1/2 cup heavy cream (or thickened cream) 1 teaspoon garlic powder Salt to season Fresh cracked black pepper 2 Roma tomatoes seeded and chopped 1 onion diced 1 green bell pepper seeded and chopped 1...

DAIRY-FREE FUDGESICLES (VEGAN, PALEO) Rich and creamy dairy-free fudgsicles made with avocado, coconut milk, raw cacao powder, and pure maple syrup. This low-fuss dessert recipe only takes a few minutes to prepare in your blender and is the perfect no-cook treat for summer. This post is sponsored by the California Avocado Commission. INGREDIENTS 2 large ripe California Avocados peeled and diced 2/3 cup raw cacao powder 1/2 cup pure maple syrup to taste, see note* 1/2 cup full-fat canned coconut milk 1/4 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract 1/4 teaspoon sea salt INSTRUCTIONS Add the ingredients for the fudgesicles to a food processor and process until completely smooth - you may need to stop the food processor to scrape the sides with a rubber spatula a few times. Spoon the fudgesicle mixture into your popsicle mold. Stir the mixture around in the molds and tap it gently on the counter to ensure the molds are completley filled and to avoid air pockets. Cover the...

Cherry & Chocolate Fudge Ingredients: 2 cups white chocolate chips (11 oz bag) 7 oz jar marshmallow creme 3/4 cup (6 oz) butter 1/2 cup granulated sugar 3/4 cup heavy cream pinch salt 1 Tbsp cherry flavored gelatin 1/2 cup chopped dried cherries 10oz dark chocolate, finely chopped Instructions: In a large saucepan, melt the butter with sugar, cream and a pinch of salt. Bring to a boil over medium high heat. Once boiling, set a timer for 5 minutes and stir in cherry gelatin. After 5 minutes of boiling, remove the pan from the heat. Place white chocolate and marshmallow crème in a large mixing bowl. Pour the hot pink mixture over top and stir until all the chocolate is melted and there are no white streaks of fluff remaining. Fold in the dried cherries. Pour the fudge into a foil-lined 9inch square pan sprayed with nonstick spray. Refrigerate 20 minutes or until slightly set. Melt dark chocolate in microwave on 50% power until mostly melted, then continue stirring until all melted. P...

PECAN PIE MUFFINS Pecan Pie Muffins with just 6 ingredients are the easiest sweet treat on your dessert table all holiday season long. And they’re even better the next day! Pecan Pie Muffins are one of my absolute favorite, go to recipes I used to use for clients during the holidays. Every year I’d give my clients holiday gifts or birthday gifts and one of my go to’s was this recipe. Why? Because it is the kind of recipe NO ONE would guess is so easy to make. This recipe along with others this year is sponsored by Mountain Rose Herbs. They’re a company who prides themselves on providing the best spices and herbs you’re going to buy and they care.  They’re the perfect partner for Dinner, then Dessert. They sell all your basic herbs and spices along with a long list of them you’ve never considered. I can without reservation tell you they’ve sent me the best herbs and spices I’ve ever used. INGREDIENTS: 1 cup packed light brown sugar 1/4 cup flour 1/2 cup flax meal 1 cup chopped pecan...

PORTOBELLO MUSHROOM BACON – VEGAN BACON Honestly, this is an easy recipe, it doesn’t require any special culinary skills. I promise. As you can see, it makes a fantastic BLT, and you could also dice the mushrooms and put them in a salad, or put the slices on the side of a tofu scrambler. Anything that bacon can be added to, you can add these mushrooms to. How about putting the strips on a grilled veggie burger for a “bacon” burger? Smoky, savory, Portobello bacon. Makes a great BLT. Ingredients 1 tablespoon coconut oil One large Portobello mushroom – washed and patted dry 1/4 cup maple syrup 2 tbsp liquid smoke sea salt to taste Pepper to taste US Customary - Me Instructions In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper. Cut the mushroom into thin strips, no more than a 1/4 of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side. Heat the oil in a medium skillet and cook the m...

CHEESY BACON BROCCOLI STUFFED SPAGHETTI SQUASH This Cheesy Bacon Broccoli Stuffed Spaghetti Squash is stuffed to the brim with tender broccoli, crispy bacon, and melted cheese. Love it! So, this recipe. Oh my gosh, this recipe!!! I channeled my favorite mac and cheese recipe and turned it into a stuffed spaghetti squash and I’m kind of freaking out right now. I knew it was going to be good from the get-go, but was legit blown away with the first bite. And the second. And… you’ve got to make this sassified stuffed squash! It’s pretty awesome, which according to Mia is the *only* acceptable adjective to describe this dish. Enjoy! This Cheesy Bacon Broccoli Stuffed Spaghetti Squash is stuffed to the brim with tender broccoli, crispy bacon, and melted cheese. Love it! Ingredients 1 medium spaghetti squash 4-6 oz chopped broccoli crowns, or more! 2 slices of bacon 2-3 oz shredded/grated cheese (choose your favorite) salt and pepper to taste 2 TBSP crumbled feta cheese parsley to garnish, op...

ASIAN STYLE CHICKEN SPINACH PASTA SALAD This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics. This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue. Summer will be here before we know it, and this quick, colorful, and oh-so tasty cold, oriental noodle salad will pair perfectly with the season! Ingredients 1 lb rotini pasta 1/2 cup olive oil 1/4 cup sesame seeds 1/3 cup soy sauce 1/3 cup rice vinegar 1 tsp sesame oil 3 tbsp sugar salt & pepper to taste 3 cups diced or shredded, cooked chicken 2 cups fresh baby spinach leaves 1/4 cup roughly chopped fresh cilantro 1 cup shredded carrot 1/2 cup sliced red bell pepper strips optional Instructions Cook the pasta according to package directions. Drain and run under cold water to stop it cooking, stirring occasionally. Set aide once the pasta...

Bananas Foster Trifle Cheesecake! Bananas Foster! Can you say…..heavenly dessert? This starts with a perfect cheesecake.  Want to know how I got this cheesecake? I did not make it. It was gifted to me. Yup! My friend and I get together to bake on school vacations. Well, she needed to make a cheesecake for her daughter’s science project. She was testing if it would crack using the method below. Curious about the results? It did not crack! After baking it, she gifted it to me to “play” with. Now THAT is friendship. I had my heart set on a bananas foster cheesecake so that is what I turned it into. Bananas cooked in butter and hot, brown sugar=perfection. This is a winner! Bring on the bananas foster cheesecake….. Ingredients 2 Sara Lee pound cakes (Or click here to bake your own) 2 containers cool whip (Or click here to make your own) 1 package instant vanilla pudding (prepared according to package directions) One batch Bananas Foster (recipe below) half gallon vanilla ice cream Bana...

spicy cauliflower cheese bites with tahini ranch. Meet the healthier, better tasting, Super Bowl appetizer, Spicy Cauliflower Cheese Bites with Tahini Ranch. It’s crazy that the Super Bowl is this Sunday. Most years I post a number of Super Bowl focused recipes, but this year it really just snuck up on me. I guess my focus has been much more on snowboarding, and the upcoming Olympics…and our big trip to Korea…than football. The great thing about these bites is that, contrary to the feeling you get after eating fried mac n’ cheese balls, or fried chicken wings, these bites are pretty much guiltless. I mean, sure there’s cheese, but you all know how I feel about cheese…everything in moderation. My one recommendation? If you’re making these for the Super Bowl this weekend, double the recipe. Trust me, these bites go fast. Better than chicken wings, and with a healthier ranch, the perfect little bites! INGREDIENTS 2 heads cauliflower, cut into florets 1/4 cup extra virgin olive oil 2 table...

CASHEW CAULIFLOWER An easy and healthier version of the popular Chinese cashew chicken dish, using cauliflower instead of chicken. This dish is ready in less than 30 minutes! I love recipes that include cashews, so it’s no surprise that I really enjoy cashew chicken. This is a homemade and healthier take on cashew chicken. The lightened up sauce is savory and flavorful. It’s thick enough to completely coat all the uneven edges of the cauliflower pieces and pairs very well with it as well. An easy and healthier take on cashew chicken. Ready in less than 30 minutes. INGREDIENTS: 1 tbsp olive oil or canola oil 1 small head of cauliflower, cut into bite-sized florets 1 red bell pepper, seeds and stem removed and cut into bite-sized squares 1 green bell pepper. seeds and stem removed and cut into bite-sized squares 1 cup unsalted whole cashews or cashew halves 2 green scallions, finely sliced SAUCE 4 garlic cloves, minced 3 1/2 tbsp hoisin sauce 1 1/2 tbsp rice vinegar 1 1/2 tbsp low sodium...

PUMPKIN BREAKFAST COOKIES These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey. I just flatten them a little bit, because these cookies won’t spread at all during baking. And if shaping individual cookies isn’t your thing, I’ve even had readers send me pictures of how they baked this recipe into pumpkin breakfast bars! Baking time may be a little longer, but this way you only need to cut them into shape after baking. If this healthy pumpkin cookie recipe isn’t quite your thing, I have THREE other breakfast cookie recipes. Maybe these are more up your alley? These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds Ingredients 1/4 cup coconut oil melted 1/4 cup honey 1 cup rolled old-fashioned oats 1 cup quick cooking oats 2/3 cup drie...

GRAHAM CRACKER TOFFEE BARS I just had to try this Graham Cracker Toffee Bars because Al Roker from TODAY SHOW was making such a fuss about it. They turned out as good as he said. I am going to teach you how to make them.  I just had to try this Graham Cracker Toffee Bars because Al Roker from TODAY SHOW was making such a fuss about it. They turned out as good as he said. I am going to teach you how to make them. INGREDIENTS Graham crackers 1 cup butter, 2 sticks 1 cup of brown sugar 1 cup of chopped pecans INSTRUCTIONS Preheat oven to 350 degrees Fahrenheit. Put parchment paper on a cookie sheet, then place graham crackers, so they cover the entire cookie sheet. I used 16 x 12-inch baking sheet Melt butter using medium-high heat. Add the brown sugar. Stir brown sugar into butter until melted. Bring to a slight rolling boil about one minute. Cook and stir for a minute. Add the chopped pecans. Pour mixture over graham crackers. Try to get a little on each graham cracker. Bake in the ...

CARAMEL APPLE SANGRIA This Caramel Apple Sangria is only FOUR ingredients and it is delicious! It tastes just like a caramel apple! Such an easy white wine sangria recipe! The other day someone said something to me and it has me totally thinking about my parenting. Like I’m watching my own parenting now with a microscope. It’s annoying. It’s made me question if I’m patient enough with my kiddos. If I am too strict. You know, fun stuff. I was talking about it with a friend the other day and she said, “Lisa. You are a good mom. It’s the end of summer vacation. You CANNOT judge your parenting based on right now. Give it a solid two weeks before you even think about it again.” So smart. It’s important to keep smart friends around. The good news is that I’ve been a lot more patient with my kids, which I think they kind of needed as they struggle with the end of summer and mixed feelings about going back to school. The bad news is that patience is hard guys, lol. And usually it means...

MINI PECAN PIES These Mini Pecan Pies are easy to make and can also be made ahead of time. These are the perfect mini treat for Thanksgiving too!  These Mini Pecan Pies are the final pie recipe I wanted to share with you before Thanksgiving. It started with this delicious pumpkin pie recipe and now we’re moving on to these delicious Mini Pecan Pies because you really can’t go wrong with a mini dessert. Right? Not only are these mini pies extremely easy to make, but they’re also a great dessert that people can just grab and enjoy. And these mini pies also freeze really well! I’ve included notes in the recipe for how to freeze them, so you can make these ahead of time if you need to. You’ll start with a pie crust, you can either use a store-bought pie crust or make your own. If you’ve never made your own pie crust before, I have everything you need to know in this post for how to make your own! I promise making your own pie crust is much easier than you may think. You’ll roll...

OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES Take a step back in time with a classic holiday treat! These simple and delicious Old-Fashioned Williamsburg Gingerbread Cookies have been loved for generations — and you will soon discover why! One bite from these gingerbread cookies brings back so many memories from my childhood! As a life-long Virginian, I’ve spent quite a bit of time in Williamsburg, and it’s still one of my absolute favorite parts of our state. If you want a real treat, visit Colonial Williamsburg during the holidays — it’s a truly magical place! An annual holiday visit to Williamsburg was a family tradition in our home, since it was one of my grandmother’s favorite seasonal activities. In addition to the beautiful Christmas decorations, the music, and the festive spirit, I still remember looking forward to the delicious Cream of Peanut Soup at the King’s Arms Tavern and the old-fashioned gingerbread cookies from the Raleigh Tavern Bakery. Oh, that gingerbread is su...