Pumpkin Crunch Cobbler
Using pumpkin puree, cake mix, butter, and pecans to create a quick dessert for any occasion, pumpkin crunch cobbler is incredibly simple to make.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Butter a 9×13-inch baking dish.

In a bowl, combine the pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves; pour into the prepared pan.

Add butter in a thin layer.

Butter should be covered with cake mix, then pecans.

Bake for about an hour in a preheated oven, or until golden brown.

Carrot-Orange Soup
This carrot soup with orange can be made quickly for a midweek meal or as a festive starter for a formal gathering.

Carrots, onions, and ginger should be cooked for about 5 minutes in melted butter over medium heat.

Add flour, then cook and stir for two minutes.

Add broth, cover, and simmer for 15 to 20 minutes or until carrots are tender.

Add white pepper and sea salt for seasoning.

Using an immersion blender, puree the carrot soup until it is smooth.

Get about 1 teaspoon of zest from 1 orange by zesting it.

Juice the two oranges.

The soup should be heated over medium-low heat without boiling after you’ve added the orange juice and creme fraiche.

Add the orange zest and salt and pepper to taste.

Add some chopped pistachios.

Spicy Tomato Drink
The best Bloody Mary mixture includes adobo seasoning, horseradish, Worcestershire sauce, and a dash of cider vinegar.

Combine tomato juice vinegar sugar horseradish Worcestershire sauce adobo seasoning and onion powder in a 2-quart container.

Mix well and chill for at least 1 hour.

Homemade Flax Seed Milk
Not only is this homemade flax seed milk recipe quick and easy, and it tastes fresher, creamier and has more body than store bought varieties.

Flax seeds and water are blended on high for 1 minute, then the mixture is given 2 minutes to rest.

Allow to rest for five minutes before blending again for one minute on high.

For another 30 seconds, blend.

Pour milk into a pitcher or glass container through a cheesecloth or nut bag strainer.

Press solids with the back of a spoon to extract liquid.

Wrap the solids in cheesecloth, then twist and squeeze to extract all the liquid.

Lemon-Filled Cupcakes
Cupcakes with a lemon filling and a decadent white chocolate cream cheese frosting are light and delectable.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Put paper liners in each of the 24 muffin tins.

In a big bowl, whisk eggs, vegetable oil, and lemon cake mix for two minutes.

Fill each prepared muffin cup with about 2/3 of the batter.

Cupcakes should be baked in a preheated oven for 18 to 22 minutes, or until a toothpick inserted in the centre of one comes out clean.

Cupcakes are thoroughly cooled.

With a pastry cutter, thoroughly combine 1/4 cup butter and vegetable shortening in a bowl.

Creamy shortening mixture made with lemon juice.

Until the filling is smooth, stir 2 cups of confectioners’ sugar into the shortening mixture, about 1/2 cup at a time.

Set aside the filling

Kale, Banana, and Peanut Butter Smoothie
Smoothies made with kale are very popular. Try this kale peanut butter smoothie, which is made with bananas, peanut butter, and almond milk with a vanilla flavor.

Blend bananas almond milk kale ice and peanut butter in a blender until smooth.

PeepSmoothies
These quick-and-easy, deliciously cool smoothies are made with a combination of juice, ice, milk, and your favorite Easter marshmallow chicks!

Blend ice cubes milk lemonade water marshmallow chicks and vanilla extract in a blender until smooth.

Red Chile Paste
This puree’s vibrant red color comes from New Mexican dried chiles, and its flavor is rich and raisin-like thanks to the anchos.

Use a sharp knife to cut a slit in the ancho and new mexico chiles, then scrape out the seeds and stem.

Add the chicken stock, onion, and garlic to the chiles in a big saucepan.

Over high heat, bring the mixture to a boil.

Then, lower the heat to medium and simmer for about 15 minutes, or until the chiles have softened.

Spinach and White Bean Soup
This straightforward soup, fit for a detox, combines raw spinach and canned white beans in a pureed state.

In a food processor, combine baby spinach and carrot; process until very finely chopped.

Oil in a big pot is heated at a medium heat.

Shallot and garlic are cooked and stirred in hot oil for two to three minutes, or until fragrant.

Add the chicken stock, white beans, oregano, thyme, salt, and pepper after mixing the spinach and carrot mixture.

Stirring occasionally, bring to a boil.

Reduce heat, cover, and simmer for about 20 minutes to blend flavors.

After taking the soup off the heat, add the lemon juice.

until smooth, use an immersion blender to puree.

Ali’s Stuffed Green Peppers
For a traditional American dish, stuff bell peppers with cooked ground beef and rice in tomato sauce.

Preheat oven to 375 degrees F (190 degrees C).

Bring a pot of water to a boil.

Cook green bell peppers in the boiling water until soft 5 to 8 minutes; drain.

Cook ground beef in large skillet over medium-high heat breaking into small pieces with a spatula as it cooks until completely browned 7 to 10 minutes.

Drain and discard excess grease.

Transfer beef to a large bowl.

Stir rice celery onion and about half the tomato sauce with the ground beef; season with salt and pepper.

Stuff cooked green peppers with the ground beef mixture.

Arrange stuffed peppers in a baking dish.

Pour enough water into the baking dish to about 1-inch deep.

Pour remainder of tomato sauce over the peppers.