A tasty and nutritious take on the classic tostada, with roasted spaghetti squash serving as the base and melted cheese, fresh vegetables, and a spicy black bean salsa on top.

Ingredients: 1 spaghetti squash, halved and seeds removed. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. ½ teaspoon garlic powder. Salt and pepper to taste. 1 can 15 ounces black beans, drained and rinsed. 1 cup cherry tomatoes, halved. ½ cup red onion, finely chopped. ¼ cup fresh cilantro, chopped. 1 avocado, sliced. 1 cup shredded lettuce. ½ cup shredded cheddar cheese. Tostada shells.

Instructions: Preheat oven to 400F 200C. Rub the cut sides of the spaghetti squash with olive oil and sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Place the squash halves on a baking sheet, cut side down. Roast in the oven for 40-45 minutes, or until the squash is tender and easily shredded with a fork. While the squash is roasting, mix black beans, cherry tomatoes, red onion, and cilantro in a bowl. Once the spaghetti squash is done, use a fork to shred the flesh into ‘spaghetti.’ Assemble the tostadas by spreading a layer of shredded spaghetti squash on each tostada shell. Top with the black bean mixture, sliced avocado, shredded lettuce, and cheddar cheese. Serve immediately and enjoy your delicious Spaghetti Squash Tostadas!

Prep Time: 15 minutes

Cook Time: 45 minutes

Rheme Commissions

This gluten-free butternut squash congee is a comforting and nutritious dish that is perfect for a cozy meal. The pressure cooker makes it quick and easy to prepare, and the combination of butternut squash, mushrooms, and jasmine rice creates a rich and flavorful congee.

Ingredients: 1 cup jasmine rice, rinsed and drained. 4 cups gluten-free vegetable broth. 2 cups water. 2 cups peeled and diced butternut squash. ½ cup sliced shiitake mushrooms. ½ cup sliced green onions. ¼ cup gluten-free tamari sauce. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon sesame oil. Salt and pepper to taste. Sesame seeds and cilantro leaves for garnish.

Instructions: Take out the jasmine rice and rinse it. Add the vegetable broth and water to the pressure cooker. Break up the butternut squash into small pieces. Add the shiitake mushrooms, garlic, and ginger. Put the lid back on the pressure cooker and turn it on to high pressure. Let it cook for 20 minutes. Carefully let the pressure out and open the lid when the food is done cooking. Add the green onions that have been cut up, along with the tamari sauce and sesame oil. Add pepper and salt to taste. Add sesame seeds and cilantro leaves on top and serve hot. Enjoy your tasty butternut squash congee that doesn’t contain gluten!

Prep Time: 15 minutes

Cook Time: 20 minutes

Rural Planning

Indulge in the creamy and rich flavors of this No-Bake Chocolate Marshmallow Pie. It’s the perfect dessert for chocolate and marshmallow lovers, and it requires no oven time!

Ingredients: 1 ½ cups chocolate cookie crumbs. ½ cup unsalted butter, melted. 2 cups mini marshmallows. 1 ½ cups semi-sweet chocolate chips. ½ cup heavy cream. 1 teaspoon vanilla extract. ¼ teaspoon salt. 1 ½ cups whipped cream. ¼ cup chocolate shavings for garnish.

Instructions: In a medium-sized bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate to set while you prepare the filling. In a microwave-safe bowl, combine the mini marshmallows, semi-sweet chocolate chips, heavy cream, vanilla extract, and salt. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted. Be careful not to overheat. Let the chocolate marshmallow mixture cool slightly before folding in half of the whipped cream until well combined. Pour the chocolate marshmallow filling into the prepared crust and spread it evenly. Refrigerate the pie for at least 4 hours or until set. Before serving, spread the remaining whipped cream over the top of the pie and garnish with chocolate shavings. Slice and enjoy your delicious No-Bake Chocolate Marshmallow Pie!

Prep Time: 20 minutes

Cook Time: 0 minutes

The Hammervilles

The creamy avocado, savory smoked salmon, and tangy lemon juice in these Avocado and Smoked Salmon Toasts go so well together. They are quick and easy to make and are great for breakfast or brunch.

Ingredients: 2 slices of whole-grain bread. 1 ripe avocado, mashed. 4 oz smoked salmon. 1 small red onion, thinly sliced. 2 tablespoons fresh dill, chopped. 2 tablespoons lemon juice. Salt and black pepper to taste.

Instructions: Toast the slices of whole-grain bread until they are crispy. Spread the mashed avocado evenly on each toasted slice. Layer the smoked salmon on top of the avocado. Sprinkle the thinly sliced red onion over the salmon. Drizzle lemon juice over the toasts for added flavor. Season with salt and black pepper to taste. Garnish with fresh dill. Serve immediately and enjoy your Avocado and Smoked Salmon Toasts!

Prep Time: 10 minutes

Cook Time: 5 minutes

Hussien Jabai Fitness

Indulge in the rich flavors of Austin’s best BBQ with this mouthwatering brisket recipe. The perfect balance of spices and slow smoking creates a tender, flavorful dish that captures the essence of authentic Austin BBQ.

Ingredients: 1 whole beef brisket approximately 12-14 pounds. ¼ cup kosher salt. ¼ cup black pepper, coarsely ground. ¼ cup paprika. ¼ cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. 1 cup wood chips preferably oak or hickory.

Instructions: Preheat your smoker to 225F 107C. Trim excess fat from the brisket, leaving about ¼ inch of fat on one side. In a bowl, mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub. Apply the rub generously over the entire brisket, covering all sides. Place the brisket on the smoker, fat side up. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195-205F 90-96C. During the last hour of smoking, add wood chips to enhance the smoky flavor. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Slice against the grain and serve with your favorite BBQ sauce or pickles.

Prep Time: 20 minutes

Cook Time: 16 minutes

Round Rock Dance

A cool and fruity sangria with pineapple and strawberry flavors that remind you of the tropics, paired with the refreshing scent of mint.

Ingredients: 1 bottle white wine. 1 cup pineapple chunks. 1 cup sliced strawberries. 10-12 fresh mint leaves. ¼ cup triple sec. ¼ cup pineapple juice. ¼ cup simple syrup. ½ cup club soda.

Instructions: In a large pitcher, combine white wine, pineapple chunks, sliced strawberries, and fresh mint leaves. Stir in triple sec, pineapple juice, and simple syrup. Chill the mixture in the refrigerator for at least 2 hours. Before serving, add club soda to the pitcher and gently stir. Serve over ice and garnish with extra mint leaves, if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

B.C. Cooperative Learning Association

Enjoy these baked doughnuts for the ideal balance of sweet and salty. Sea salt is added for an irresistible contrast, and they are topped with a rich chocolate flavor and a gooey salted caramel inside.

Ingredients: 1 cup all-purpose flour. ¼ cup unsweetened cocoa powder. ½ cup granulated sugar. ½ teaspoon baking powder. ¼ teaspoon baking soda. ¼ teaspoon salt. ½ cup buttermilk. ¼ cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. ¼ cup salted caramel sauce plus extra for drizzling. ¼ cup semi-sweet chocolate chips. Sea salt flakes for garnish.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and cocoa powder in a mixing bowl. Mix the egg, vegetable oil, buttermilk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Stir in chocolate chips and salted caramel sauce. Pour the batter into the doughnut pan, about two thirds of the way up each cavity. When a toothpick is inserted into a doughnut, it should come out clean after baking for 10 to 12 minutes in a preheated oven. After a few minutes, let the doughnuts cool in the pan before moving them to a wire rack to finish cooling. Top the cooled doughnuts with an additional drizzle of salted caramel sauce and a dusting of sea salt flakes. Savor the Baked Chocolate Doughnuts with Salted Caramel!

Prep Time: 15 minutes

Cook Time: 10-12

eastfootspa

These adorable gender reveal cupcakes feature a delicious Greek yogurt cupcake base with a surprise pink or blue interior to announce the baby’s gender. Perfect for a fun and tasty gender reveal party!

Ingredients: 1 ½ cups all-purpose flour. 1 cup granulated sugar. ½ cup Greek yogurt. ½ cup unsalted butter, melted. ¼ cup milk. 2 large eggs. 1 ½ teaspoons baking powder. ½ teaspoon baking soda. ½ teaspoon vanilla extract. Pink and blue food coloring. White frosting. Gender reveal decorations e.g., edible gender reveal toppers.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Put the flour, sugar, baking powder, and baking soda in a large bowl and mix them together. While still in a different bowl, mix the Greek yogurt, milk, eggs, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Split the batter in half and put each half in its own bowl. Put a few drops of blue food coloring in one bowl and pink food coloring in the other. Mix until the colors you want are reached. Divide the cupcake liners in half. Fill one half with pink batter and the other half with blue batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. If you want to surprise the gender of the cupcakes, frost them with white frosting after they have cooled down. Get your cute gender reveal cupcakes ready to go and enjoy them!

Prep Time: 20 minutes

Cook Time: 18-20

Jades Attic

The citrus flavors of lemon and orange abound in these Citrus Butter Cookies. They’re buttery and tender, and they go great with a cup of tea or coffee.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons grated lemon zest. 1 teaspoon grated orange zest. 1 teaspoon vanilla extract. 2 and ½ cups all-purpose flour. ½ teaspoon baking powder. ¼ teaspoon salt.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Put the egg, orange zest, lemon zest, and vanilla extract in the bowl. Mix everything together well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Cut the dough in half and roll out each half into a log about 2 inches wide. Put the logs in the fridge for at least an hour, or until they are firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Before putting the chilled dough logs on the baking sheet, cut them into rounds that are ¼ inch thick. For 10 to 12 minutes, or until the edges turn golden brown, bake the cookies. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Have fun with your tasty Citrus Butter Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Halun

These Salted Caramel Pretzel Bark Cookies are the perfect combination of sweet and salty. Crispy pretzels are coated in gooey caramel, topped with rich chocolate, and sprinkled with sea salt.

Ingredients: 1 cup pretzels, broken into pieces. 1 cup caramel bits. 1 cup chocolate chips. ½ teaspoon sea salt.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Spread the broken pretzel pieces evenly on the parchment paper, creating a single layer. In a microwave-safe bowl, melt the caramel bits according to the package instructions, usually in 20-second intervals, stirring in between, until smooth and melted. Drizzle the melted caramel over the pretzels, ensuring even coverage. Bake the caramel-coated pretzels in the preheated oven for about 5 minutes, just until the caramel starts to bubble and set. Remove the baking sheet from the oven and immediately sprinkle the chocolate chips evenly over the caramel layer. Let the chocolate chips sit for a minute to soften, then use a spatula to gently spread the melted chocolate over the caramel and pretzels, creating a marbled effect. While the chocolate is still soft, sprinkle the sea salt evenly over the bark. Allow the bark to cool and set at room temperature for about 30 minutes, or you can place it in the refrigerator for faster cooling. Once the bark is completely set, break it into bite-sized pieces. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Berkshire Short Film Festival