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.

Mama’s Italian Wedding Soup
This delectable Italian soup features tiny meatballs made from ground beef, beaten egg, bread crumbs, and parmesan along with spinach, carrot, and pasta. No wedding is necessary!

In a medium bowl combine the beef egg bread crumbs cheese basil and onion.

Shape mixture into 3/4-inch balls and set aside.

Codfish Chowder
In just one hour, you can eat this quick and filling cod soup. Along with flavorful, flaky fish, the hearty chowder is loaded with potatoes, bacon, and corn.

Cook bacon in a soup pot over medium heat until crisp and brown about 10 minutes.

Remove bacon with a slotted spoon leaving drippings in the pot.

Cook and stir onion and red bell pepper until softened about 5 minutes; season with salt and pepper.

Stir in garlic and seafood seasoning.

Cook and stir 2 more minutes.

Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables.

Bring to a boil and reduce heat to low; simmer until potatoes are tender about 15 minutes.

Vegan Butterscotch Pudding
A classic recipe for butterscotch pudding has been made vegan without sacrificing the creamy texture and caramel taste of this comforting treat.

Stir brown sugar cornstarch and salt together in a medium saucepan.

Add 1/2 cup evaporated coconut milk; stir to combine.

Add remaining evaporated coconut milk.

Heat over medium-low heat stirring constantly until mixture thickens to an almost pudding-like consistency about 15 minutes.

Remove from the heat and stir in vegan butter and vanilla.

Pour into one serving dish (or 4 smaller dishes) and cover with plastic wrap so the wrap is touching the surface of the pudding.

Refrigerate for at least 4 hours before serving.

Grandma’s Candied Sweet Potatoes
With this simple recipe for candied sweet potatoes in the slow cooker, you can recreate the holiday spread at your grandmother’s table.

In a bowl, mix salt, vanilla extract, and butter.

In a different bowl, combine the white sugar and the brown sugar.

In the bottom of a slow cooker, layer potatoes and sugar mixture.

Over the top, pour the butter mixture.

Cook covered on Low for about 6 hours or until tender.

In a saucepan, transfer one-third of the cooking liquid from the slow cooker, then whisk in the cornstarch.

Bring to a boil and cook for five minutes or until thick.

Serve the liquid over the potatoes.