No Bake Vegan Tropical Cashew Bars Recipe



  • 1 1/4 cup dried pineapple
  • 1 cup raw cashews
  • 1/3 cup pumpkin seeds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup sunflower seed butter or other creamy no stir nut butter of choice.
  • 1 tsp vanilla
  • parchment paper for 8×8 pan.


  • 1/2 cup coconut butter/oil
  • 1 tbsp maple syrup
  • Lime juice
  • Lime Slices


  1. Line an 8×8 inch square pan with parchment paper. Set aside.
  2. In a blender or food processor, blend together 1 1/4 cup dried pineapple, 1 cup cashews, 1/3 cup pumpkin seeds, 1/2 cup of your coconut. You might have to scrape down sides a few times.
    Next Add in your 1/4 cup sunflower seed nut butter (or other smooth nut butter of choice), vanilla, and blend again until batter is combined and starting to stick together.
  3. Press batter into 8×8 pan.
  4. Finally, make the frosting/icing for the top.
  5. Blend 1 tbsp lime juice, 1 – 2 tbsp maple syrup, and softened coconut oil or butter until smooth. Spread over bars. Place in fridge to chill for 30 minutes.
  6. Remove from fridge and slice into squares.
    Drizzle a little maple syrup on top. Then a sprinkle of shredded unsweetened coconut. Add a slice of lime on top of each bar.
  7. Keep bars in fridge. They will be fine at room temperature for 1 hour or so before the icing starts to melt. Freezer friendly.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Rotel Dip – Velveeta Cheese Dip

Prep: 15 mins – Cook: 15 mins – Total: 30 mins


  • 2 8 packs Old El Paso Taco Boats
  • 1 ounce taco seasoning
  • Olive Oil Spray
  • 1/2 lb. hot pork sausage or regular, casing removed (Such as Jimmy Dean)
  • salt and pepper to taste
  • 3/4 cup Pale Ale beer or your favorite type of beer
  • 16 oz. Velveeta cut into 1” cubes
  • 1/2 c. Shredded Pepper Jack cheese
  • 1 can Rotel Tomatoes, undrained 14.5 ounce can
  • 1 cup black beans drained and rinsed
  • 1/4 cup chopped fresh cilantro


  1. Preheat oven to 350F
  2. Cut the Taco Boats in half width wise and place on a large baking sheet. Spray with olive oil spray (or drizzle with olive oil) and then sprinkle with the Taco Seasoning. Spray with more olive oil.
  3. Bake for 10 minutes, or until the taco boats are browned and crispy. Remove from the oven and set aside.
  4. While the chips are cooking, begin your dip. Start by browning the sausage in a medium skillet over medium heat. Use a wooden spatula to crumble and turn the sausage as it cooks.
  5. Once the sausage is cooked through, add in the beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally.
  6. Stir in the Velveeta and shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in. Once melted, stir in the tomatoes, beans, and cilantro.
  7. Serve immediately with the homemade chips. Enjoy!

This delicious recipe and photos were created by the, we simply shared it. Check them out for more great ideas!

Nacho Fries Recipe – Taco Bell Nacho Fries Recipe – How To Make Nacho Fries

Prep: 15 mins – Cook: 30 mins – Total: 45 mins


  • 1 lb extra-lean ground beef
  • 1 tbsp taco seasoning
  • 1 (650g) bag frozen fries spicy flavor
  • 1/2 cup pico de gallo
  • 1/4 cup chives or scallions, sliced
  • 1/4 cup sour cream

Nacho cheese sauce

  • 1 tbsp salted butter
  • 1 tbsp flour
  • 2 pickled jalapeno peppers, minced (optional)
  • 1 pinch chili powder
  • 1 pinch salt
  • 1/2 cup milk
  • 10 Kraft singles cheese slices or 3/4 cup cheddar cheese


  1. Preheat oven to 450 F. Bake fries on a parchment-lined baking sheet for 10-12 minutes per side or as directed on the package.
  2. Heat a large skillet over med-high heat. Saute ground beef with taco seasoning for 8-10 minutes until fully cooked. Set aside.
  3. Meanwhile, melt butter in a small skillet over medium heat. Whisk in flour, pickled jalapenos, chili powder and salt. Whisk in milk, then bring to a boil, watching closely so it doesn’t burn. Whisk in cheese and stir until fully melted. Remove from heat.
  4. Once fries are done, remove from heat and top with cheese sauce, followed by ground beef, pico de gallo, chives and sour cream. Serve and enjoy!

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Pigs In A Blanket Recipe – Pillsbury Pigs In A Blanket – How To Make Pigs In A Blanket



  • 1 (8-oz.) tube crescent rolls
  • 1 12-oz. package mini cocktail weiners
  • 4 tbsp. melted butter
  • Coarse salt, for sprinkling


  1. Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles.
  2. Place one cocktail weiner on thick side of each triangle then gently roll to thinner side.
  3. Transfer to a medium baking sheet, brush with melted butter, and a sprinkle with coarse salt.
  4. Bake until golden, 12 to 15 minutes.

This recipe and photos were created by We just shared it!