Easy Kid-Friendly Summer Cheese Board

This summer cheese board is great for a quick snack or a fun picnic outside with the kids. It's full of different kinds of cheese, fresh fruits and vegetables, and tasty dips that kids will love. They should be able to make up their own tasty combinations.

Ingredients:

• 1 cup of cubed cheddar cheese
• 1 cup of cubed mozzarella cheese
• 1 cup of cubed Colby Jack cheese
• 1 cup of grapes
• 1 cup of cherry tomatoes
• 1 cup of baby carrots
• 1 cup of cucumber slices
• 1 cup of mini pretzels
• 1/2 cup of hummus
• 1/2 cup of ranch dressing
• Assorted crackers

Instructions:

Arrange the cubed cheddar, mozzarella, and Colby Jack cheese on a serving platter

Add grapes, cherry tomatoes, baby carrots, and cucumber slices to the platter, filling in the gaps

Place mini pretzels and assorted crackers around the cheese and veggies

Serve hummus and ranch dressing in small bowls for dipping

Encourage kids to create their own cheese and veggie combos, using the dips as they like

Chipotle Beef Tacos

Spicy and flavorful chipotle beef cooked low and slow in a crockpot, perfect for filling tacos with a kick.

Ingredients:

• 2 lbs beef chuck roast, trimmed and cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup beef broth
• Juice of 1 lime
• Tortillas, for serving
• Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro

Instructions:

In a slow cooker, combine beef, onion, garlic, diced tomatoes, chipotle peppers, adobo sauce, chili powder, cumin, oregano, salt, black pepper, beef broth, and lime juice

Cover and cook on low for 6-8 hours, or until beef is tender and easily shredded

Using two forks, shred the beef in the slow cooker and mix well with the sauce

Serve the chipotle beef in tortillas, topped with your favorite toppings such as shredded cheese, diced avocado, sour cream, and chopped cilantro

Cracker Jack Baseball Cupcakes

These Cracker Jack Baseball Cupcakes are a perfect treat for baseball fans. They combine the flavors of chocolate, caramel, and peanuts in a fun and festive baseball-themed cupcake.

Ingredients:

• 1 box of chocolate cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup crushed Cracker Jacks
• 1/2 cup caramel sauce
• 1/4 cup unsalted peanuts, finely chopped
• 1/4 cup mini chocolate chips
• 1/4 cup red frosting
• 1/4 cup white frosting
• 1/4 cup blue frosting
• Baseball-themed decorations optional

Instructions:

Warm up the oven to 350F 175C and put cupcake liners in a muffin tin

Put the eggs, vegetable oil, water, and chocolate cake mix in a mixing bowl

Mix until it's smooth

Add the broken Cracker Jacks and mix them in well

Around two thirds of the way full, put batter into each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool in the pan for a few minutes

Then, move them to a wire rack to finish cooling

Use a cupcake corer or a small knife to cut out a small piece of the middle of each cupcake once they are cool

Put caramel sauce in the holes and chopped peanuts on top of that

To make a baseball design, frost each cupcake with a mix of red, white, and blue frosting

As "stitches," add mini chocolate chips to the baseballs

If you want, you can decorate them with baseball-themed things

Cracker Jack Baseball Cupcakes are ready to eat!

Vegan Cookie Dough Brownies Brookies Susiechef

Indulge in the perfect marriage of cookie dough and brownies with these decadent vegan brookies. Rich, chocolatey brownie base topped with luscious cookie dough, these treats are sure to satisfy your sweet cravings without any animal products.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup vegan chocolate chips

Instructions:

Preheat the oven to 350F 175C and grease a 9x9 inch baking pan

In a bowl, mix together the flour, cocoa powder, sugar, baking powder, and salt

Add the vegetable oil, non-dairy milk, and vanilla extract to the dry ingredients and mix until well combined

Fold in the vegan chocolate chips

Pour the batter into the prepared baking pan and spread it out evenly

In another bowl, cream together the vegan butter and brown sugar until smooth

Add the non-dairy milk and vanilla extract, and mix well

Gradually add the flour, mixing until a smooth dough forms

Fold in the vegan chocolate chips

Drop spoonfuls of the cookie dough onto the brownie batter in the pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow to cool before slicing into squares

Enjoy!

Avocado Toast with Smoked Tempeh

This vegan brunch dish is delicious. It has creamy avocado and savory smoked tempeh on whole grain toast.

Ingredients:

• 2 ripe avocados, mashed
• 4 slices whole grain bread, toasted
• 200g smoked tempeh, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh cilantro leaves for garnish

Instructions:

Heat olive oil in a skillet over medium heat

Add smoked tempeh slices and cook until lightly browned on both sides, about 3-4 minutes per side

Season with salt and pepper, then remove from heat

Spread mashed avocado evenly onto toasted bread slices

Top each slice with cooked smoked tempeh

Drizzle with lemon juice and garnish with fresh cilantro leaves

Serve immediately

Vegan Spring Veggie Breakfast Sandwiches

These vegan spring veggie breakfast sandwiches are bursting with fresh flavors and perfect for a hearty morning meal. The combination of creamy vegan cream cheese biscuits, savory sautéed spring vegetables, and optional vegan egg and cheese makes for a satisfying and nutritious breakfast option.

Ingredients:

• 2 vegan cream cheese biscuits
• 1 cup mixed spring vegetables such as asparagus, peas, and spinach
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices of vegan egg optional
• 4 slices of vegan cheese optional

Instructions:

Preheat oven to 350F 175C

Slice the mixed spring vegetables into bite-sized pieces

In a skillet, heat olive oil over medium heat

Add the sliced vegetables, garlic powder, salt, and pepper

Saut for 5-7 minutes until vegetables are tender

While the vegetables are cooking, bake the vegan cream cheese biscuits according to package instructions

If using vegan egg, cook according to package instructions

Once the biscuits are baked, slice them in half horizontally

Assemble the sandwiches by placing a slice of vegan egg if using on the bottom half of each biscuit, followed by a slice of vegan cheese if using, and then a generous spoonful of the sauted spring vegetables

Place the top half of each biscuit on top to complete the sandwiches

Serve warm and enjoy!

Vegan Chocolate Pumpkin Cupcakes

These vegan cupcakes are moist and fluffy, and the flavors of rich chocolate and pumpkin go so well together. This is a great way to satisfy your sweet tooth without using any animal products.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/3 cup plant-based milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with cupcake liners

In a large mixing bowl, whisk together pumpkin puree, maple syrup, plant-based milk, melted coconut oil, and vanilla extract until well combined

Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredients, and mix until just combined

Be careful not to overmix

Fold in the dairy-free chocolate chips

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Remove from the oven and let cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely

Once cooled, enjoy these delicious vegan chocolate pumpkin cupcakes!