Charline's Sweet Potato Casserole

Desi's BBQ Dry Rub

1 . Whisk brown sugar, paprika, black pepper, cayenne pepper, salt, garlic powder, and cumin together in a bowl until no lumps of brown sugar remain.

Sarah's Award-Winning Vegetarian 4-Bean Chili

1 . Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.

2 . Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.

3 . Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.

4 . Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Plastic Chocolate

1 . Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.

2 . Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.

Air-Fried Jackfruit Nuggets

1 . Whisk together almond milk and vinegar; let sit for 5 minutes. Whisk in aquafaba and cornstarch.

2 . Mix flour, paprika, white pepper, garlic salt, celery salt, ginger, mustard powder, black pepper, salt, thyme, basil, and oregano in a shallow bowl until well combined. Place bread crumbs in another shallow bowl.

3 . Cut rice paper sheets in half. Dip one piece of rice paper in warm water until it becomes soft and pliable, 30 seconds to 1 minute. Lay rice paper on a work surface and fill with some jackfruit. Fold the edges over the jackfruit and roll into a nugget shape. Repeat with remaining rice paper sheets and jackfruit.

4 . Roll each nugget in the flour mixture until coated. Dip in the milk mixture, then dip in the bread crumbs, then dip into the flour mixture again, making sure each nugget is completely coated.

5 . Spray the basket of an air fryer with cooking spray. Place nuggets in the basket, making sure to leave room between the pieces.

6 . Air-fry at 370 degrees F (188 degrees C) for 10 minutes. Flip nuggets and cook until crispy, 5 more minutes.

Copycat Chipotle Cilantro Lime Brown Rice

1 . Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.

2 . Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes.

3 . Whisk together lime juice, garlic, olive oil, and salt in a small bowl; stir into rice. Fold in cilantro.

White Chocolate Macadamia Nut Cookies

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Cream butter, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs one at a time, then stir in vanilla and almond extracts.

3 . Combine flour, baking soda, and salt in another bowl. Gradually stir the dry ingredients into the butter mixture. Fold in macadamia nuts and white chocolate.

4 . Drop dough by teaspoonfuls onto ungreased cookie sheets.

5 . Bake in the preheated oven until golden brown, about 10 minutes. apurpleocean

Tuna Alfredo with Penne Pasta

1 . Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.

2 . Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.

Crispy Eggless Waffles

1 . Preheat a mini waffle iron (such as Dash) and spray with nonstick cooking spray.

2 . Pour 3/4 cup plus 1 tablespoon water into a large bowl. Stir in flour, sugar, vanilla, and salt to make a batter.

3 . Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the batter, being careful not to overmix.

4 . Ladle a couple of tablespoons of batter onto the preheated iron and cook until golden brown, 3 to 5 minutes. Repeat with remaining batter.

Fried Cabbage with Bacon

1 . Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.

2 . Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

White Chip Chocolate Cookies

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Combine flour, cocoa, baking soda, and salt in a bowl.

3 . Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually mix in dry ingredients, then fold in white chocolate chips. Drop by spoonfuls onto ungreased baking sheets.

4 . Bake in the preheated oven until set, 8 to 10 minutes. Remove from the oven, let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Vera Cruz Tomatoes

1 . Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.

2 . Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.

3 . Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.

4 . Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.

5 . Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.

6 . Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

Tomato Soup Cake

1 . Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 10-inch square baking dish. Combine tomato soup and baking soda in a bowl; set aside.

2 . Beat sugar, butter, egg, cinnamon, cloves, and salt in a large bowl with an electric mixer until smooth. Mix in tomato soup and soda mixture; stir in flour and raisins. Pour cake batter into a greased baking dish.

3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.