Type what you have

Ingredients

• oil
• plantain
• salt

Instructions

1. 1 Place a plate upside-down onto a work surface.
2. 2 Heat oil in a large skillet over medium heat. Lower plantain slices carefully into the hot oil. Fry until slightly browned, 2 to 3 minutes per side. Transfer to the upside-down plate, using a slotted spoon, reserving oil in the skillet. Place a second plate, right-side up, onto plantains. Smash plantain slices by gently pressing top plate into bottom plate.
3. 3 Lower smashed plantains carefully into the hot oil. Fry until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain; sprinkle with salt.

By kat

Ingredients

• tapioca starch
• salt
• vegetable oil
• water
• milk
• parmesan cheese
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
2. 2 Place tapioca starch and salt in a large bowl.
3. 3 Bring oil, water, and milk to a boil in a saucepan over medium heat until a white foam appears. Pour milk mixture over tapioca starch mixture; stir until well mixed and allow dough to rest for 15 minutes.
4. 4 Mix Parmesan cheese and eggs into dough until well combined. Shape dough into 1 1/2-inch balls and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until rolls are browned, 15 to 20 minutes.

By Eileen Lee

Ingredients

• cumin
• coriander
• chili powder
• salt
• cayenne pepper
• watermelon
• lime

Instructions

1. 1 Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
2. 2 Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

By feverdream

Ingredients

• all-purpose flour
• butter
• milk
• baking powder
• salt
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 Whisk flour, 1 cup melted butter, milk, baking powder, and salt together in a bowl until begins to pull together. Turn dough out onto a lightly floured surface; knead until smooth and elastic.
3. 3 Roll dough out to ⅛-inch thickness; cut into 8-inch circles. Brush circles with remaining 3 tablespoons melted butter. Fold each circle in half, then fold in half again to form triangles. Press firmly to seal the layers; place on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.

By Barbara P

Ingredients

• all-purpose flour
• sugar
• baking powder
• salt
• butter
• egg
• milk
• vanilla extract
• almond extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. 3 Bake for 20 minutes in the preheated oven, or until golden brown.

By peep

Ingredients

• all-purpose flour
• whole wheat pastry flour
• salt
• baking powder
• egg
• white sugar
• sucanat
• grapeseed oil
• half-and-half
• rum extract
• vanilla extract
• lime
• spearmint
• blueberry
• turbinado sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
2. 2 Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By wisweetp

Ingredients

• blueberry
• strawberry
• ice cream cone
• whipped topping
• sprinkle

Instructions

1. 1 Combine blueberries and strawberries in a bowl; spoon ½ into ice cream cone. Add 1 tablespoon whipped topping. Repeat layering with remaining ½ berries and remaining 1 tablespoon whipped topping; top with sprinkles.

By Jennifer Baker

Ingredients

• watermelon
• red grape
• cucumber
• cherry
• feta cheese
• mint

Instructions

1. 1 Arrange watermelon on large plate or cutting board. Sprinkle with desired toppings. Cut into wedges to serve.

By Target Test Kitchen

Ingredients

• graham cracker
• chocolate graham cracker
• white sugar

Instructions

1. 1 Process whole graham crackers and chocolate graham cracker in a food processor to a sand-like consistency.
2. 2 Stir sugar and graham cracker crumbs together in a bowl, adding sugar as needed to reach desired color.

By bdweld

Ingredients

• watermelon
• blueberry
• papaya

Instructions

1. 1 Place watermelon triangle on a plate with pointed side facing left. Place 1 blueberry on triangle for fish eye; place remaining 4 blueberries above fish's "mouth" for air bubbles.
2. 2 Cut a tiny curved sliver papaya for fish's mouth; place on watermelon. Flip papaya triangle over and place at end of watermelon fish for tail fin.

By Baking Pusheen

Ingredients

• water
• baking soda
• crescent roll dough
• pretzel salt
• cooking spray

Instructions

1. 1 Place a large stock pot over high heat. Add water and bring to a boil over high heat.
2. 2 Meanwhile shape crescents into desired shape and preheat air fryer to 350°
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C). Line the air fryer basket with a fitted piece of parchment. Generously spray with cooking spray.
4. 4 Once water is boiling, carefully add baking soda (it WILL bubble up!). Lower crescent rolls into the brine with a spider strainer; boil for 5 seconds. Transfer onto the parchment paper in the air fryer basket. Sprinkle with salt.
5. 5 Air fry until crescent rolls are cooked through and golden, about 12 minutes. Serve immediately.

By thedailygourmet

Ingredients

• butter
• chocolate chip
• marshmallow cream
• graham cracker

Instructions

1. 1 Combine 1 tablespoon butter and chocolate chips in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds.
2. 2 Mix marshmallow cream and remaining 1 tablespoon butter in a separate microwave-safe bowl; heat in microwave, stirring occasionally, until melted, 20 to 40 seconds. Stir chocolate mixture into marshmallow mixture.
3. 3 Arrange graham crackers in a circular pattern on a plate. Spoon marshmallow mixture onto each.

By mikecurrin

Ingredients

• marshmallow
• marshmallow
• strawberry
• banana
• chocolate sprinkle
• milk chocolate
• skewer

Instructions

1. 1 Cut large marshmallow into 4 horizontal slices. Hull strawberries and level the hulled side. Thread ingredients onto the skewers in the following order: 1 mini marshmallow, one strawberry, pointy side first, one sliced marshmallow, and 1/2 a banana. Push 2 chocolate sprinkles into the banana for the eyes and the red chocolate piece for the nose.

By kochmuse

Ingredients

• cream cheese
• peanut butter
• marshmallow cream
• banana
• vanilla extract

Instructions

1. 1 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined.

By lutzflcat

Ingredients

• milk chocolate powdered drink mix
• peanut butter
• neufchatel cheese
• agave nectar
• pecan

Instructions

1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Ingredients

• graham cracker
• brown sugar
• miniature marshmallow
• candy-coated milk chocolate pieces

Instructions

1. 1 Place graham crackers in a food processor; process into crumbs.
2. 2 Combine graham cracker crumbs and brown sugar in a bowl; mix well.
3. 3 Pour milk chocolate pieces into bottom of 1-quart jar. Layer marshmallows on top of chocolate.
4. 4 Fit a resealable plastic bag into the jar over the marshmallows, with the opening pulled over the mouth of the jar. Spoon crumb mixture into the bag gradually, patting mixture down to fill the bag tightly. Seal the bag and close the jar.

By jujubee

Ingredients

• aluminum foil
• graham cracker
• chocolate
• ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold large sheet aluminum grill foil in half to make a rectangle about 8x11-inches; place onto center of the grill.
3. 3 Place 2 graham cracker squares in center of foil rectangle; place chocolate squares on top.
4. 4 Close the grill; cook on the preheated grill until chocolate has melted, 3 to 5 minutes. Transfer crackers to a plate using a spatula.
5. 5 Place ice cream onto chocolate; top with remaining cracker squares.

By Reynolds KitchensR

Ingredients

• butter
• marshmallow creme
• corn chip

Instructions

1. 1 Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
2. 2 Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.

By StinaDarling

Ingredients

• vegetable oil
• onion
• ginger
• clove
• plantain
• chile pepper
• salt

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 While the oil is heating, purée onion in a blender until smooth. Stir in ginger and cloves.
3. 3 Place plantains in a bowl and pour onion mixture over top. Add chile pepper and salt; mix until plantains are coated.
4. 4 Fry plantains in the hot oil until browned on all sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-line plate.

By aduani

Ingredients

• strawberry jam
• lychee
• blueberry
• toothpick

Instructions

1. 1 Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

By JuliettevanSon

Ingredients

• raspberry
• white sugar
• raspberry syrup
• stevia sweetener
• lemon juice

Instructions

1. 1 Place raspberries in a small saucepan; mash with a potato masher. Stir in sugar, syrup, and stevia. Reduce heat to low and simmer until thick, stirring constantly, 10 to 12 minutes. Remove from heat and stir in lemon juice.

By Yoly

Ingredients

• watermelon
• blueberry
• wooden skewer

Instructions

1. 1 Slice watermelon in thick slices. Cut out stars using a cookie cutter.
2. 2 Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.

By Barbara Sauermann

Ingredients

• butter
• onion
• tomatillo salsa
• chicken stock
• tortilla chip
• cheddar cheese
• pork

Instructions

1. 1 Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
2. 2 Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

By Ashley Baron Rodriguez

Ingredients

• sugar
• brown sugar
• butter
• peanut butter
• egg
• rolled oat
• baking soda
• vanilla extract
• semisweet chocolate chip
• milk chocolate pieces

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
2. 2 Beat together white sugar, brown sugar, and butter in a large bowl with an electric mixer until creamy. Mix in peanut butter and eggs until smooth. Mix in oats, baking soda, and vanilla until incorporated. Stir in chocolate chips and milk chocolate pieces until evenly distributed. Spread in the prepared baking pan.
3. 3 Bake in the preheated oven until lightly brown on top, about 15 minutes. Do not overbake.

By Tynisha

Ingredients

• all-purpose flour
• baking soda
• salt
• margarine
• brown sugar
• granulated sugar
• egg
• vanilla extract
• oat
• apple
• cinnamon
• white chocolate baking chips

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
2. 2 Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in oats, apples and cinnamon.
3. 3 Drop by tablespoonfuls onto ungreased baking sheets, 2-inches (5 cm) apart.
4. 4 Bake 8 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Microwave chocolate in small microwave-safe bowl until melted. Drizzle cookies with chocolate.

By Becel

Ingredients

• pecan
• rolled oat
• date
• cinnamon
• salt
• vanilla extract
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange a single layer of pecans on the prepared baking sheet. Top with rolled oats. Bake in the preheated oven until toasted, about 10 minutes. Allow to cool completely.
3. 3 Pulse pecans, oats, dates, cinnamon, salt, vanilla extract, and maple syrup in a food processor until nuts are ground to desired consistency.
4. 4 Shape mixture into twelve 2-inch tightly-packed balls. Refrigerate before serving.

By John Mitzewich

Ingredients

• potato chip
• milk chocolate chip

Instructions

1. 1 Roll a rolling pin over the bag of potato chips until very fine crumbs form.
2. 2 Heat chocolate chips in a pot over medium-low heat until melted, 5 to 10 minutes. Remove pot from stove and stir in potato chips. Spoon mixture into miniature muffin cups and arrange cups on a baking sheet. Refrigerate until set, about 15 minutes. Store in an air-tight container.

By clynnd

Ingredients

• coconut cream
• heavy cream
• milk
• white sugar

Instructions

1. 1 Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
2. 2 Freeze cream mixture in an ice cream maker according to manufacturer's instructions.

By Patrice Mspiggybaby Pilgrim

Ingredients

• cotija cheese
• mayonnaise
• crema
• red chili pepper paste
• cilantro
• garlic
• cooking oil
• corn
• salt
• black pepper
• butter
• lime

Instructions

1. 1 Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
2. 2 Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
3. 3 Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
4. 4 Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.

By TheElusivePastry

Ingredients

• pepita
• sunflower seed
• flax seed
• egusi
• chia seed
• quinoa
• sesame seed
• black sesame seed
• amaranth seed
• olive oil
• sea salt
• cayenne pepper
• peppercorn

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen