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Ingredients

• ✓ vegetable oil cooking spray
• egg
• vegetable oil
• maple syrup
• almond flour
• baking powder
• kosher salt
• cocoa powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
2. 2 Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
3. 3 Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
4. 4 Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
5. 5 Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

By John Mitzewich

Ingredients

• ✓ vegetable oil cooking spray
• pumpkin
• soy milk
• corn
• egg
• onion
• rice flour
• baking powder
• cinnamon

Instructions

1. 1 Heat a large skillet over medium heat; prepare with cooking spray.
2. 2 Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
3. 3 Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.

By sueb

Ingredients

• ✓ vegetable oil cooking spray
• all-purpose flour
• blueberry
• egg white
• vegetable oil
• skim milk
• margarine
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease a 12-cup muffin tin. Set aside.
2. 2 Mix 1/4 cup flour with blueberries and set aside.
3. 3 Beat egg white and vegetable oil lightly in a bowl. Stir in milk and melted margarine.
4. 4 Mix together remaining 1 1/4 cups flour, sugar, baking powder, and salt in a separate bowl. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy but do not overmix. Fold in blueberries.
5. 5 Fill each muffin tin 2/3 full with batter. Bake in the preheated oven until golden brown, 20 to 25 minutes.

By JJOHN32

Ingredients

• ✓ vegetable oil cooking spray
• all-purpose flour
• baking powder
• stevia sugar substitute
• cinnamon
• salt
• nutmeg
• skim milk
• egg
• margarine
• apple

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare 12 muffin cups with cooking spray.
2. 2 Mix flour, baking powder, stevia, cinnamon, sea salt, and nutmeg together in a large bowl. Beat skim milk, egg, and margarine together in a separate bowl; add to flour mixture and stir just until the dry mixture is moistened. Gently fold minced apple through the batter. Spoon batter into the prepared muffin cups.
3. 3 Bake in preheated oven until lightly browned on the tops, about 25 minutes.

By nina myers

Ingredients

• ✓ vegetable oil cooking spray
• pumpkin seed
• seafood seasoning

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rinse pumpkin seeds in a colander. Spread onto paper towels; pat dry.
3. 3 Coat a large baking sheet with cooking spray; spread pumpkin seeds in a single layer. Coat seeds with cooking spray; sprinkle with seafood seasoning.
4. 4 Bake in the preheated oven until dry and toasted, stirring occasionally, about 30 minutes. Cool.

By jolly_holly

Ingredients

• ✓ vegetable oil cooking spray
• salmon fillet
• butter
• lemon juice
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
2. 2 Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
3. 3 Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

By charbaiz

Ingredients

• ✓ vegetable oil cooking spray
• chicken-flavored rice and vermicelli mix
• water
• artichoke heart
• green onion
• green bell pepper
• green olive
• mayonnaise
• worcestershire sauce
• lemon juice
• curry powder
• hot pepper sauce

Instructions

1. 1 Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.
2. 2 Remove from the heat and transfer to a bowl; set in the refrigerator to cool.
3. 3 Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.
4. 4 Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.
5. 5 Refrigerate for at least 1 hour before serving.

By Christine Johnson

Ingredients

• ✓ vegetable oil cooking spray
• peanut butter
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
3. 3 Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

By charbaiz

Ingredients

• ✓ vegetable oil cooking spray
• all-purpose flour
• seafood seasoning
• salt
• chicken breast
• hot pepper sauce
• worcestershire sauce
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray.
3. 3 Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes.
4. 4 Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.

By IDaCoolGuy

Ingredients

• ✓ vegetable oil cooking spray
• mayonnaise
• mustard
• black pepper
• cayenne pepper
• chicken breast
• kosher salt
• bacon
• hot dog bun
• jalapeno pepper
• barbecue sauce

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
2. 2 Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
3. 3 Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
4. 4 Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
5. 5 Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
6. 6 Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

By John Mitzewich

Ingredients

• ✓ vegetable oil cooking spray
• egg
• milk
• all-purpose flour
• vegetable oil
• salt
• cayenne pepper
• butter
• blue cheese

Instructions

1. 1 Whisk eggs, milk, flour, oil, salt, and cayenne together in a large measuring cup or mixing bowl just until blended.
2. 2 Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
3. 3 Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
4. 4 Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
5. 5 Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, 30 to 35 minutes.
6. 6 Poke each popover with a knife to allow steam to escape. Serve hot.

By John Mitzewich

Ingredients

• ✓ vegetable oil cooking spray
• all-purpose flour
• flour
• salt
• baking soda
• cocoa powder
• butter
• white sugar
• brown sugar
• vanilla extract
• milk
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat). Spray liner with cooking spray and rub it in to be sure it's completely covered.
2. 2 Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
3. 3 Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
4. 4 Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
5. 5 Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
6. 6 Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
7. 7 When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

By John Mitzewich

Ingredients

• ✓ vegetable oil cooking spray
• milk
• white vinegar
• banana
• all-purpose flour
• whole wheat flour
• rolled oat
• baking powder
• baking soda
• salt
• butter
• brown sugar
• egg
• vanilla extract
• brown sugar
• all-purpose flour
• butter
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.
2. 2 Combine milk and vinegar in a glass to make sour milk; stir gently. Mash bananas in a small bowl to make 1 cup.
3. 3 Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.
4. 4 Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk; mix thoroughly. Pour batter into the prepared pan.
5. 5 Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

By Bernice Dray

Ingredients

• ✓ vegetable oil cooking spray
• blueberry
• banana
• egg
• flax seed meal
• wheat germ
• all-purpose flour
• rolled oat
• milk
• white sugar
• vegetable oil
• vanilla extract
• baking powder
• baking soda
• salt
• brown sugar
• pecan
• all-purpose flour
• cinnamon
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.
3. 3 Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
4. 4 Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.
5. 5 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
6. 6 While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

By Lena