Fast and Easy Recipes By Our Followers — #FastKosher Recipe Contest

CONTEST IS CLOSED

We asked our followers for their best one-line Shavuot recipes — you know, the type that you can describe to a friend in just a sentence or two without having to give a whole long list of ingredients and directions. Who has time for that, right? So we made a contest for the best #fastkosher recipes — so easy to remember and simple to make!

And you answered! Our followers have submitted their favorite one-line recipes! Enjoy this collection of super fast and super easy dishes that will add so much to your holiday table without taking up too much of your time.

Starting off with dessert (the main event, obviously)…

(Skip to Fish, Pasta, Pizza, Starters, Sides, Salads, or Meat)

Cheesecakes

Strawberry Cheesecake: One container defrosted whip, one box vanilla pudding mix, one cream cheese, one can strawberry pie filling. Whip together and put in a ready made graham cracker pie crust. —@naomiack
Super Simple and Healthy Cheesecake (“Healthy” because it’s only low-fat cottage cheese which has protein, unlike cream cheese, which only brings calcium to the health table.): Crack two eggs in a bowl, add 1/2 cup sugar, one container low-fat cottage cheese, blend using a hand blender (or stand blender) till completely creamy and no pieces. (Optional: add a handful of chocolate chips and mix in.) Pour into a graham cracker pie crust and drizzle chocolate or caramel syrup on top. Bake at 350 for 40 minutes. —@rivkybergstein
For those that think they can’t make cheesecake: Combine 2 whipped cream cheese, 3/4 cup sugar, 2 eggs, 2 tablespoons vanilla sugar. Pour into store-bought pie crust. Bake at 350 for 45 minutes. When cool, top with anything you can think of: dairy chocolate shavings, caramel sauce, pie filling, sour cream. —Chavie Freifeld
Mini Cream Cheese Fruit Tarts (Dairy or Parve): Bake mini tart shells according to package directions. Mix a package of cream cheese with juice and zest of one orange and a few tablespoons of powdered sugar. Spoon into baked tarts. Top with favorite fruits (sliced strawberries, kiwis and mandarin oranges). Brush with warm apricot preserve if you wish. —@soheilacorn
Cheesecake: Mix together 3 blocks of cream cheese, 3 eggs, 1 and 1/2 cups of sugar, and a little vanilla. Pour into two pie crusts and bake at 350 until golden. —@stkop
Cheese Balls: Crush biscuits (graham crackers, oreos, tea biscuits…) and cream cheese, form into balls, and roll in anything you feel like: chocolate pieces, sprinkles, coconut. —@freidadavidoff
Oreo Cheesecake Truffles: Pulse a package of oreos in food processor till crumbs, Empty into a big mixing bowl, Add 16 oz. cream cheese (at room temp). Mix till all combined. Roll into small balls. Refrigerate on a cookie sheet till ready to serve. Dust powdered sugar over the tops just before serving. For kids, sprinkle with colorful sprinkles. —@too_geshikt
Cheesecake Pops: Use a small cookie scoop to scoop out round balls of a cooled cheesecake. Roll them into 1 and 1/2-inch balls and place on a lined cookie sheet. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes. Dip in melted chocolate and your favorite toppings! Store in fridge. —@cookiesncreamchicago
Brûlée Cheesecake: Top your favorite mini cheesecakes (homemade or store bought) with a teaspoon of sugar. Torch until a crispy shell forms. Let cool and enjoy. —@my_sweet_side
Quick and Easy Cheesecake: 1 vanilla Greek yogurt, 1 egg, 1 (8-oz.) whipped cream cheese, 3/4 cup sugar. Mix egg into the yogurt, then add cream cheese till smooth. Add sugar to taste. Pour into graham cracker crust (for a marble cheesecake, leave aside some batter and add melted chocolate to it, then marbleize.) Bake for an hour on 375. —Fraidy Raitport
Chocolate-Cheese Brownies: Make one Duncan Hines brownie recipe according to fudge instructions. Divide between muffin tins, filling each halfway. Then mix: 1 (8-oz.) package cream cheese, 1 egg, 1/2 cup sugar, 1/4 teaspoon salt, and 1 cup mini chocolate chips. Put a small scoop over brownie batter. Bake approximately 20–25 minutes. —@friedmandvora

Desserts that Aren’t Cheesecake

These desserts put to good use the many excellent shortcut products in the baking aisle.

Frosted Brownies: Prepare one package Duncan Hines Chewy Fudge Brownie Mix as directed, pour into two graham cracker pie crusts, bake. Let cool, then spread chocolate rosemary spread or similar over the top. Top with crushed Viennese crunch. —@beyondthebalagan
Cookie Dough Brownies: Duncan Hines brownie batter. Kineret Cookie Dough Chunks. Done.—@naomi_tgis
Brookie Cups: Duncan Hines brownie batter in mini muffin cups. Fill halfway. Kineret Cookie Dough. Top with brownie. Or not. —@naomi_tgis
S’mores Brownie Pie: Make Dunkin Hines brownies (extra fudgy!). Pour into graham cracker crust. Top with marshmallows and graham crackers. Bake and enjoy! Or don’t bother with crust and make brownies! —@sy_in_li
Mini Fruit Tarts: Pipe store-bought custard into mini ready tart shells and top with fruit of choice —@rochqq
Easy Banana Split Ice Cream: Put three frozen bananas in a food processor. add two tablespoons of dulce de leche and one handful of chocolate chips. Combine all ingredients together and put in freezer. —@joyofcholov
Dessert Pizza: Buy dairy sugar cookie dough. Shape as pizza, add canned frosting, add fruit on top. —@melblachman
Mini Cheese Tarts: Mini tart shells filled with a mixture of heavy cream, some cream cheese and confectioners’ sugar with a cherry on top! Done. —@flairdesignstudios
Rugelach: Cut puff pastry sheets into small strips. Spread on some hazelnut spread. Then roll each piece up and bake on 350 for about 15 minutes. Sprinkle with confectionary sugar as soon as it comes out of the oven. Simple yum rugelach.—@gfogelandy.rd
Easy Rugelach: Open a tube of crescent rolls. Add any filling (even sauce and cheese for a pizza version). Roll up like rugelach. —@leahrosenberg14
Lotus Cookie Pie: In mini or regular graham cracker crusts, layer frozen chocolate chip cookie dough, crushed lotus cookies, dollops of lotus butter, pieces of a dark chocolate bar or chocolate chips, and cover with more chocolate chip cookie dough. Bake until set but still gooey. Serve warm with vanilla ice cream. —@havshrag
Lotus Chocolate Chip Cookies: Take raw cookie dough. Flatten it. Place lotus cookie butter in the middle; close it up, make a “ball,” and then bake! —@sy_in_li
Oreo Cake: Make Dunkin Hines yellow cake mix. Add in oreos. If you want to get fancy, layer with Oreos and store-bought frosting in between layers. Top with oreos. —@sy_in_li
Easy Napoleons: Bake flaky dough sqaures until golden, let cool. Mix one container pink cream cheese with confectioner’s sugar. Smear it on one flaky square; cover with another flaky square. Sprinkle over confectioner’s sugar and chopped dairy chocolate. Best easiest thing for Shavuot or anytime. Assemble right before serving. —@sharerub
Ice Cream Sandwiches: 8 oz. frozen whip / 5 oz. marshmallow fluff / tea biscuits (we like cappuccino the best!) / sprinkles / Defrost and whip the whip, fold in fluff. Line a 9×13 pan with tea biscuits. Spread whip/fluff filling evenly, top with a layer of tea biscuits. Freeze. Cut sandwiches (sharp knife), gently press sides into a bowl of sprinkles so that the ice cream sides are covered. Drizzle some chocolate sauce onto a plate, place sandwich on top and serve! @rachellsb
Cookie Pies: Mini pie crusts, 1 square chocolate, frozen chocolate chip cookie on top. Bake for 20 to 25 minutes on 350. —@chayala96
Sweet Cheese Tartlets: Puff pastry squares filled with cream cheese mixed with cinnamon and sugar. Egg wash and bake until golden. Drizzle with melted chocolate. —@shulyasker
Dairy Pudding Trifles: Prepare instant pudding with milk. Layer with pie crust shell in mini pretty cups. —@esta426
Chocolate Braid: Puff pastry sheet, chocolate spread. Take one puff pastry sheet, roll it out, cut strips on both sides. Spread any chocolate you want in the middle and braid it. Bake it until its ready. —@adashofdi
Napoleons: Bake puff pastry squares until a little golden, separate them horizontally when cooled to create pastry “sandwiches” mix 3/4 parts custard and 1/4 parts whipped topping. shmear mixture in each pastry square “sandwich.” (Optional: dust with confectioners’ sugar.) —@liebermansara
Razzle Dessert: Allow vanilla ice cream (dairy or parve) to thaw a bit. Mix in peanut butter (you can melt in microwave beforehand) and Baker’s Choice razzle mix and refreeze. —Esti Mermelstein
Rosemarie Chocolate Stuffed Cannolis: Mix 2 containers cream cheese with 1 cup sugar and 2 scoops vanilla sugar. Beat a 10-oz. container of whipped topping and fold into cream cheese mixture. Melt 2 bars Rosemarie chocolate and add to mixture. Fill cannolis with mixture. —HB
EZ Dairy Pinwheels: Roll flaky dough to a rectangular shape. Mix 1 carton cream cheese with 2-3 tablespoons confectioners’ sugar. Smear on dough. Sprinkle mini chocolate chips or chopped Chinese pecans over, then roll up jelly-roll style, cut into one-inch circles, and put into cupcake pan. Bake on 350 till golden color; let cool and drizzle with chocolate. Another version: Instead of cheese filling smear dairy caramel sauce, sprinkle topping of choice (coconut flakes, nut crunch, chopped nuts…) roll up and bake same as above. —Goldie Freund
Easy Apple Strudel: Frozen phyllo pastry dough, fill with cubes of apple, sprinkle with brown sugar and cinnamon. Roll it up, brush with egg and sliced almonds and bake. —@avivathemidwife
Easy Napoleons: Whip up one dessert whipped topping and mix with two boxes Baker’s Choice custard. Layer between graham crackers (three layers high) and top with melted chocolate —@pninar613
Cheating Molten Lava Cakes: Dunken Hines brownie mix, divide between 12 muffin tins, bake halfway. Press a piece of Torino chocolate in the middle of each muffin. Bake three more minutes. Voila, molten lava cake. —@the_culinary_trio
Cookie Pie: Melt one stick of margarine in a pot or the microwave. In a bowl, add one cup flour, one egg, 1/2 cup sugar, one cup chocolate chips. Mix together with the margarine. Pour into a prepared pie crust. Bake on 350 for 30 to 40 minutes. —@cnhalby
S’mores Pie: Place frozen chocolate chip cookies inside a graham cracker pie crust. Top with pieces of large Rosemarie chocolate and mini marshmallows. Bake at 350 for 40 minutes. —@chanagru
Fig, pomegranate, and pistachio pavlova with rose water mascarpone cream: Whisk together double cream, mascarpone cheese, powdered sugar and 1 tablespoon rose water until creamy. Dollop onto a store-bought pavlova nest, spread it out and top with fresh figs, pomegranat seeds, choppped pistachios and a drizzle of pomegranate molasses (optional) or dust with a little icing sugar. —@lay_xoxo21
Fruit Tarts: Graham pie crust, whip cream, ready-made custard, then decorate top with fresh kiwi slices and strawberries. Can put thin layer of clear jello as a glaze. —@mkinraich
Half and Half Cookies: Take 1 frozen chocolate chip cookie and 1 frozen chocolate chocolate chip cookie (Ostreichers makes them). Cut each cookie in half and press 2 of the opposite halves together. Repeat with all of the frozen cookies. Bake according to package directions. Tada! A half chocolate chip/half chocolate chocolate chip cookie that looks like a whole lot of effort went into baking them. —Amy Berman, @thebraidparadenj

Ice Cream Pies

Double Chocolate Ice Cream Pie: Dunkin Hines brownies, crumbled into parve vanilla ice cream and then into a chocolate pie crust. Freeze. Done. —@naomi_tgis
Lotus Ice Cream Pie: Mix one jar of Lotus spread together with a tub of ice cream pour into two pie crusts —@devorah_sh
Easy Ice Cream Pie: Put a container of Trader Joe’s Soy Creamy Cherry Chocolate Chip ice cream in the microwave for 30 seconds. Pour into a graham cracker crust (as much of it that fits). Top with crushed graham crackers. Keep in freezer until ready to serve. —@channa_turgel
Sorbet Pie: Defrost a little bit of two to three different flavors of sorbet. Spread in layers in a graham cracker crust and freeze. —@quickkoshercooking
Lemon Pie: 1/2 cup sugar, 4 eggs, 1/4 cup lemon, 1 cup whipping cream. Mix with fork until combined. Don’t overmix or whip or beat. Pour into graham cracker crust and bake 30 min on 350. —Brocha Lent
Mint Cookies and Cream Ice Cream Pie: Crush mint oreos, pour into a pie crust (buy store-bought chocolate chip cookies and bake in tart shells with a piece of chocolate at the bottom) with one container UNWHIPPED whipping cream. Freeze. —@fornowthisisit
Razzle Pie: Line pan with plastic. Line with Oreo cookies. Combine softened ice cream with desired toppings. Pour into pan. Freeze. Top with whipped topping or vanilla ice cream. —@mykitchenalbum
Ice Cream House-Inspired Ice Cream Pie: 1 pie crust, any 2 ice cream flavors (parve or dairy), softened. Pour first vanilla, freeze 10 minutes, then pour the chocolate flavor. Freeze another 15 minutes. Top with whipped cream, crushed oreos, chocolate syrup, etc. Easy as pie! —@yafitswedhara
Easy Razzle Pie: Mix together a few heaping spoonfuls of peanut butter and honey and fold into softened ice cream. Place into chocolate pie shells and refreeze. In a zip-lock bag crush some Viennese crunch, Rice Krispies and Oreo cookies. Right before serving press the topping mixture into the ice cream pie ( so it doesn’t get soggy). —Dina Kahan
Lemon Freeze Pie: Mix up one container Rich’s whip and one can lemon pie filling. Pour into a graham cracker pie crust. Freeze. Top with sliced lemon rounds when serving! Perfect for a hot Shavuous day. —@rosofsky14
Caramel Cheesecake Ice Cream: Whip one container whipped topping. Add in one block cream cheese, half a cup sugar, one cup caramel. Layer in pan or crust with topping of choice and freeze. —Sara Friedman
Best Ice Cream Pie: 1 container Abe’s vanilla or vanilla fudge ice cream Soften on counter. Scoop into pie crust. Freeze. Mix 1/4 cup each of chocolate syrup, karo syrup, and peanut butter. Melt in microwave 30 seconds. Sprinkle with nut crunch or peanut brittle. —@ruchel722
Chocolate-PB Ice Cream Pie: Melt a bar of parve Rosemarie chocolate with 1/2 cup peanut butter and mix with softened ice cream and pour into pie crust. —@leahdworcan
Easy Fast Dessert: Whip one container whipped topping with half a packet parve instant vanilla pudding. Place mixture in graham cracker pie crust and freeze. I like to decorate the top with chocolate syrup drizzle. —@celiachahino
Razzle Pie: Slightly melt coffee royale ice cream. Add 1 cup peanut butter, 1/2 cup confectioner’s sugar, crushed cookies. Put in 2 pie crusts. Freeze. —@estyfettman
Fast & Easy Delicious Cheese Ice Cream Pie: Whip together 1 whip topping, 3/4 cup sugar, 1 tablespoon vanilla extract, and 1 whipped cream cheese. Pour into prepared graham cracker crust. Freeze. Decorate top with dairy chocolate balls. —Leah Geller

Other delicious desserts and shortcuts you may want to try:

Chocolate Strawberries: Melt 100 grams good-quality chocolate with 50 grams margarine. Cover your strawberries. Let dry on a baking sheet. You can drizzle some milk or white chocolate, and decorate with coconut, sprinkles, crushed cookies… —@choch2212
Dairy Chocolate-Nut Clusters: Roast a container of peeled filberts until nice golden brown. Cut each nut in half. Mix half of the nuts with three bars melted milk brown chocolate and half with three bars melted white milk chocolate. Spoon onto cookie baking paper to form clusters. Really simple and delicious!! —@dee123gee
Chocolate Bark: Melt a bag of any kind of chocolate chips (white, dark, milk). Spread melted chocolate on parchment-lined baking sheet. Sprinkle any topping you desire over melted chocolate (nuts, M&Ms, marshmallows, cereal, dried fruit… ANYTHING!!) Put in fridge to harden and break into pieces. —@ariellefeldman
Chocolate Bark: Place chocolate baking bar on parchment on tray. Put in oven for a few minutes. Remove tray and spread out the now-melted chocolate. Add toppings and freeze. Break into pieces and enjoy! Better than one line, it’s one tray! —@sy_in_li
Chocolate Fondue: Melt a couple tablespoons of peanut butter with a bag of chocolate chips. Melt it in a mircrowave right before Shabbos and then switch to a tin, cover with foil and place on top of warm crock pot. Stays warm and perfect. —@luluslucite
Bread Pudding: Preheat oven to 350 degrees. Cut one large challah into 2-inch cubes. Add 3 cups of milk, 1/2 cup of sugar, 3 beaten eggs , 1 and 1/2 teaspoons vanilla extract, pinch of kosher salt. Mix well and pour bread mixture into a generously greased bundt pan. I highly recommend using the Pam baking spray. Bake for 30 to 45 minutes until custard is set and sides golden. Transfer to a serving dish and dust with confectioner’s sugar. —@marblespoon
Chipwiches: Buy premade chocolate chip cookies (Costco chocolate chunk, or bake Kineret or Ostreichers brand). Freeze. Buy store bought vanilla ice cream of choice (dairy or parve). Soften. Scoop between frozen cookies. Roll in desired topping (mini chips, sprinkles) wrap individually in Saran Wrap and refreeze. —@jordanabecker
Babkream: Buy babka, slice horizontally. Add favorite ice cream on top of bottom babka piece. Top with other babka piece. Refreeze. Slice and serve. It’s a babka ice cream sandwich. —@melblachman
Easy Chocolate Mousse: Blend together 12 oz. melted chocolate chips and 1 can of coconut milk. (Immersion blender works great.) Pipe into small cups on top of crushed Oreos. —Riki Winner
Apple-Strawberry Compote: 1 large bag of apples, peeled and cubed, and 2 bags frozen straberries, cooked on low flame with a few tablespoons of water for 1-2 hours. It’s a delcious compote or can be frozen and served like a sorbet. —@hudis_brom
Mini Strawberry Shortcakes: I buy the cake, ready whipped whip and I blend a can of frozen strawberries. I sometimes even assemble it fresh on Yom Tov. —@mkinraich
Gourmet Ice Cream: Buy a tub of dairy vanilla ice cream. Semi defrost. Divide into three bowl. In one add cacao nibs and chocolate chunks. In next add chopped bananas, pecans and dates. In last add coarsely chopped frozen berries. Refreeze in individual containers. Voila. Gourmet ice cream with lots of choices. —@tempura42
Halva Ice Cream: Soften vanilla ice cream. Add halva, mix well. Pour into molds and top with Vienesse crunch. —@lifesgreat2011
Peanut Ice Cream: Crush one bag of peanut chew in a food processer. Add a tub of slightly melted vanilla ice cream of your choice. —@tovahsteinberg
5-Ingredient Paleo Chocolate Chip Cookies: Mix 2/3 cup cashew butter, 2/3 cup coconut sugar, 2 eggs, 2 tablespoons almond flour, 2/3 cup chocolate chips in a bowl. Scoop out into cookies. Bake at 350 for 11 minutes. —@empowerlifteats
Dessert Fruit Ambrosia: One bag of frozen strawberries, one can crushed pineapple, one can mandarin oranges. Blend. Add half a package of red jello. (Leave some fruit unblended for more chunky consistency.) —@jhirshmanrn
Frozen Fruit Desserts: Blend 1 bag frozen strawberries and 1 bag frozen mango with orange juice. Put into your favorite molds and freeze. Easy dessert, no added sugar! —@arlene_bee
Take 1/2 cup of peanut butter and 1 cup of confectioners sugar. Combine and form into balls. Freeze until hard, then dip into melted chocolate. —Tzippy Feldman
Easy Lotus Mousse: 1 container whipping cream (unwhipped) combined in a mixer with 1 tub marshmallow fluff, 1 container Lotus Spread, and 1 container cream cheese (optional). Pour into cups and crumble lotus cookies on top. —@thealifinds
Easy Lotus Trifle: Mix 1 container of Lotus Spread, cream cheese, and whipped cream and layer in small cups with crushed lotus cookies. Top with a Lotus cookie! —@moms_who_bake
Coffee Granita: Prepare 3 cups strong coffee, add 1/2 cup sugar, mix. Pour into 9×13 pan and freeze, stirring every 45–60 minutes until crystals form. Serve with whipped cream. —@fridge_tetris
Cheating Strawberry Shortcake: Made this numerous times and it’s a super hit. Layer a pound cake (use your favorite recipe), with a container Bakers Choice parve custard and a can of strawberry pie filling. End with the strawberry pie filling on top. —Fraidy Raitport
Chocolate Mousse: Whip up one container of Rich’s Whip, add half a packet of chocolate pudding (I like Osem, but I suppose any one will do), mix, and bam! Chocolate mousse! Refrigerate until ready to use. Use it as mousse, drizzle chocolate sauce, nuts, whatever toppings you’d you like. Also pipe it onto cupcakes, use as icing for a layer cake, the possibilities are endless! —@rivkieb
Ice Cream Cake: Pour Duncan Hines Brownie Mix into two pans. Bake. When cool, spread ice cream on one and crumble the second on top. —Estee Stern
Nougat Ice Cream with Chocolate Ganache: Soften store-bought ice cream, stir in nougat powder, pour into dessert cups, top with genache, freeze to set. —@mykitchenalbum
Strawberry and Cream Pie: Mix a small container Rich’s Whip and packet of vanilla pudding. Pour into a pie crust. Set in fridge. Slice strawberries on top and strawberry jelly on top of that. —@leahschwinger
Five-Ingredient Bites of Heaven: Mix of honey crisp and Granny Smith apples, sliced thin. Toss with 1/2 cup sugar, 1/2 cup flour, 2 teaspoons cinnamon. Layer on bottom of ramekins or grease-proof baking cups. Spoon blueberry pie filling on top. Crush up oats ‘n honey granola bar and sprinkle on top. Bake at 350 for 15 minutes. This is an “easy as pie” side dish, dessert, and of course midnight snack that always gets licked clean. —@mkoz123
Frozen Fruit Salad: Slide the popsicle sticks off three different-colored frozen fruit ices. Cut each ices into cubes. Mix together. —Devoiry Katz
Stuffed Dates: Cut dates open, put a walnut in each date and close it. Roll each date in sugar. Voila, a sweet delicious dessert in under five minutes. —@hairnwigs_sara
Super-Duper Easy Dairy Icing: Mix 1 pound confectioner’s sugar with 1 tub whipped cream cheese and a couple tablespoons soy milk to create a thick cream consistency. Ice any cupcake of your choice. —@theicedlife
No Bake Easy Oreo Layered Cheesecake: Beat together 3 cups heavy cream, 1/2 to 3/4 cup confectioner’s sugar, and 1 teaspoon vanilla extract until stiff peaks form. Fold in 1/2 cup sprinkles (any color). Spread thin layer of the whipped cream in an eight- or nine-inch round pan, then top with Oreos (around 13 per layer). Repeat layering until you have three or four layers of cookies. Spread final layer of whipped cream and top with more sprinkles. Refrigerate 4 hours or overnight. Optional: Pipe extra whipped cream with a star tip around the edges for decoration. —@instagowns
Raspberry Sorbet: Blend two packages frozen raspberries with a cup (or more depending on how thick/thin you like sorbet) Rich’s Whip. Add confectionary sugar if the raspberries are too tart. Transfer to a container and freeze. So refreshing! So easy! So delicious! —@flintsm
Chocolate-Covered Popcorn: Pop popcorn according to package. Melt 1/2 cup of chocolate chips. Pour over popcorn. —@jsos625
Ambrosia: 1 whip, defrosted. 1 can mandarin oranges, 1 can pineapple chunks, frozen strawberries (defrosted), blueberries. Pour everything into a container, and voila! My easiest go-to dessert. —@soshierose
EZ Refreshing Dessert: Blend 1 can cherry pie filling, 1 can pineapple tidbits, 1 can mandarin oranges, 1 can fruit mix, 1 cup orange juice. —@soshierose
Peanut Butter Mousse Pie: Whip 8 ounces Rich’s Whip with 1 package vanilla pudding mix. Then with the same beater (different bowl), mix 1/2 cup peanut butter with 3/4 to 1 cup powdered sugar and put two-thirds of the peanut butter mixture into the whip. Beat till combined. Then pour into pan (use a crust if you want). Crumble the extra PB mixture on top. Place a bag of chocolate chips into a cup of hot water, cut the end, and drizzle chocolate over. Freeze and serve! —@nowaythatshealthy
Delicious Ice Cream: Beat 5 eggs with 1 cup sugar for 8 minutes. Add 1 Rich’s Whip and 2 teaspoons vanilla or almond extract and mix again. Optional flavors: Add melted lotus, chocolate, peanut butter, or coffee and swirl it in. Freeze. —@rifkyscreations
Easy Homemade Applesauce: 1 jar unsweetened applesauce, 1 package frozen strawberries, 1 package frozen mango. Put in food processor with S blade and blend all together. —@shaynlandsman
Lotus Mousse: 1 container whipped topping (unwhipped). Add to a mixer and start mixer. Add 1 tub marshmallow fluff, 1 container Lotus spread, 1 container cream cheese (optional). Mix. Pour into cups. Crumble Lotus biscuits on top. —@mimmie_fischl
Nutella Mousse Cake: Whisk together Nutella (or delinut) and Rich’s Whip. You are technically done here. Keep reading if you want to go above an beyond but this dessert is perfect without any additions as well. If you’d like, add in hazelnut bits, pecans, chocolate shavings… whatever you like. Use caramelized nuts if you want. Top with chocolate or anything you like. Put in a circular tin and chill for a few hours. —@est526
Chocolate Bark: Melt chocolate, spread, top it with all the things plus Maldon salt. —@chanalewis
Napoleon-Style Oreo Cake: Either use store-bought whipped cream or simply beat 3 cups heavy cream, 1/2 cup powdered sugar and 1 teaspoon vanilla extract until ou get stiff peaks. Mix in sprinkles, chocoalte chips, bits of your favorite candy, whatever you want. Spread whipped cream on circular pan, then top with your favorite Oreo or favorite Oreo type of cookie. Repeat whipped cream and Oreo layers until done. Top with whipped cream and decorate with chocolate, sprinkles, whatever you want. Refrigerate and enjoy!—@est526
Tofutti Cuties Checkerboard Cake: Slice one box each of two contrasting flavors in half lenghtwise. Alternate on a platter to make checkerboard. Cover in whip. Freeze. —@julikrum
1 large container applesauce, 1 box raspberries (or 1 bag frozen), 1 can pineapple chunks, splash of lemon juice, splash of Chambord or other sweet liqueur. Mix it all up and refrigerate! Deliciously light dessert. —@musiab
Easy Strawberry Mousse: Whip one big or 2 small whips. Add 1 container marshmallow fluff. Add 1 bag frozen strawberries semi defrosted. You can pour into graham cracker crusts or directly into a pan. Freeze. —@gwas79
Easy Lemon Mousse Pie: Whip one big or 2 small whips. Add 1 container marshmallow fluff. Add 1 can lemon pie filling. Mix. pour into 2 graham cracker crusts or mini ones. Freeze. Serve semi defrosted. —@gwas79
Melt dairy caramel toffees. Add crushed salted peanuts. Coat desired shape mold wih dairy chocolate. Freeze. Cover with more chocolate. Tip: Add a bit of milk when melting chocolate to make it softer. —@kosherkooking
1 tablet baking chocolate, 1 container whipping cream, crushed tea biscuits for garnish. Pour your whipping cream into a bowl andnbeat it till you get soft peaks. Melt your dark chocolate in the microwave 30 seconds at a time, then fold gently into your whipping cream. Garnish with your crushed tea biscuits. —@thelifestylemom
Strawberry Kefir Pops: One bottle of strawberry kefir, ice pop molds, optional fresh strawberry additions. Fill ice pop mold with strawberry kefir, add strawberries if you want and freeze. Healthyish ice pops as a snack or breakfast on the go. —@alibabka
Mix frozen fruit (berries, peaches whatever) with arrowroot powder. Top with almond flour and coconut oil to form a crumble. Bake at 350 until fruit bubbles. Paleo dessert! —@sararzuckerman

MOVING ALONG (since we can’t hang at the dessert table all day)…

Fish

Some find cooking fish to be difficult, dry, and dull. Not you! You’ve got these recipes in your back pocket. You can thank us later.

Lemon-Dill Salmon: Drizzle olive oil and lemon juice over a 2-pound side of salmon. Sprinkle over salt, pepper, garlic, and dried dill. Bake at 350 for 25 minutes. Then drizzle agave and broil for a few minutes more to achieve a crispy top. —@chaviva_k
Honey-Mustard Salmon: Spread Salad Mate Honey-Mustard Vinaigrette over a 2-pound side of salmon. Sprinkle pretzel crumbs on top. Bake at 350 for about 25 minutes. Then spray with Pam and broil for a few minutes for crispness. —@chaviva_k
Easy Moist Salmon: Cover salmon slices with mayo and mustard. Sprinkle with fish seasoning and bake or broil. —@ruchiekuki
Sweet and Spicy Salmon: apricot preserves, stone ground Dijon, jalapeno, sea salt. —@traderyossis
Sheet Pan Flounder: fresh or frozen flounder, grape tomatoes (can be preroasted), frozen broccoli, olive or avocado oil, chili lime seasoning. Bake on 400 for 15–18 minutes. —@stuffffed
Easy Salmon: Sprinkle salt, garlic powder, and dill. Put in the oven at 350 for 20 minutes depending on how big and thick the piece is. —@joyofcholov
Crumb Salmon: Sprinkle garlic powder over salmon. Smear on honey and then Dijon mustard. Sprinkle panko crumbs on top. Spray Pam or any oil spray on top. Bake at 350 until golden. —@joyofcholov
Tuna “Sushi”: Lay tuna (made however you like) on wraps. Add shredded cheese on top (minhag permitting). Roll up and slice like sushi. —@melblachman
Everything Salmon: Sprinkle salt and pepper over a skin-on salmon fillet. Squeeze over juice of one lemon, smear with Dijon mustard, and sprinkle generously with everything bagel spice. Bake at 400 for 15–20 minutes, depending on size. —@shirawhy
Everything Bagel Salmon: Smear cream cheese on a slice of salmon. Generously sprinkle with everything spice. Bake on 425 for 15–20 minutes. —@bsrul
Maple-Glazed Salmon: 1/2 cup pure maple syrup, 1/2 cup low-sodium soy sauce, 1 tablespoon ginger, 1 tablespoon garlic, sesame seeds (optional). Marinate for 15–20 minutes, Roast at 350 for five to seven minutes and then broil for two —@thekoshertomato
Chili Lime Salmon: Any size piece of salmon, drizzled with olive oil, covered very well in Trader Joe’s chili lime seasoning, topped with sliced lemons. —@nivahgad
Easiest Salmon Ever: Spray olive oil cooking spray on both sides of a fillet of salmon. Sprinkle over Mrs. Dash and lemon pepper spice. Broil on both sides for five minutes. Lower heat and bake on 350 for ten more minutes. —Miree Sprecher
Cheesy-Garlic Topping for Fish/Garlic Bread: Mix 1/3 cup shredded cheese (can be frozen) with 2 tablespoons garlic powder, and 1 teaspoon dried parsley flakes with 1/2 cup of melted butter and then spread over fish of choice (salmon/tilapia/cod/flounder) and bake. Can also be spread on a baguette and through the cracks (hasselback style) and baked as garlic bread. —@may_yalda
Salmon Wellingtons: Roll out puff pastry. Cut into squares and add salmon fillets smothered with salt, pepper, Gefen Fried Onions and peppers (optional). Bake and enjoy. —@shoshanas_sensational_bites
Super Simple Salmon: Season a side of salmon with kosher salt and garlic powder. Smear with store-bought dill sauce or flavoured mayo. Top with crispy fried onions. Bake at 375 for 20 minutes. —@decadentcookie
Easy Salmon: Mix 1 part mayo to 2 parts ketchup. Spread on salmon pieces, sprinkle with paprika, parsley, and dill. Bake uncovered for 35–40 minutes. Delicious every time! —@sarah_petitfleur
I bake salmon very simply in foil. Preheat the oven to 450 degrees. Sprinkle salmon fillets with dill weed, cilantro, a light sprinkle of lime juice. Fold the foil into a pouch. Bake until just opaque in color; 10–20 minutes depending on size. Cool and chill to serve the next day. Spread both halves of a soft bun with sweet butter and lightly toast. Top the salmon with coleslaw. Cover with top half of the bun. Enjoy! —Denise Freinkel
Easiest Yummy Salmon: Sprinkle salmon with lemon-pepper spice and pour over some soy sauce. (Marinate for half an hour for best results, but not necessary). Bake uncovered on 450 for about 18 minutes. —GB
Salsa Salmon: Place salmon in pan, add grape tomatoes all around, pour a jar of salsa over the top. Bake at 350 for about 25 minutes or until done. —@mkitchenalbum
Lemon Salmon: Salmon fillet with skin on, drizzle with olive oil, sprinkle with garlic salt and fresh cracked pepper, arrange thin slices of lemon on top. Roast at 400 for 20 minutes. —@snootyfoodie
Easy Salmon: Smear mayo on salmon, spice liberally with lemon pepper and then just pour a little soy sauce and bake. —@Rifky1566
EZ PZ Tasty Fatty Salmon Fish: Smear a side of salmon with mixture of olive oil, paprika, salt, and any spices or concoction you like. Cover and bake in preheated oven for 45 minutes on 350. Slice with sharp knife slowly back and forth till you reach bottom of baking pan. —@cls3687
Tastiest Salmon: Rub salmon with nice amount of truffle oil. Squeeze fresh lemon juice and sprinkle a healthy amount of Montreal steak spice. Bake uncovered at 400 for 20 minutes. —Cindy from Flatbush
Garlic-Basil Salmon: Defrost basil and garlic cubes, add a drop of olive oil, mix and spread on salmon. Bake at 350 around 20–25 minutes. Ratio 1 cube of garlic and 1 cube of basil per piece of fish. —@mhw1
Pesto Salmon: 2 handfuls fresh basil, 1 tablespoon Dijon mustard, 2 tablespoons pine nuts, 1/2 to 1 tablespoon lemon juice, 2 cloves garlic, 1 tablespoon olive oil (I’ve done without in the pasta and used water), shake of salt and pepper. Blend and spread on top of salmon fillet. Bake at 375 degrees Fahrenheit for 20 to 30 minutes. Serve with more pesto on the side if you’d like (double recipe). —@nowaythatshealthy
Parmesan Crusted Flounder: 3-4 slices fresh flounder, 1/2 cup bread crumbs, 1/4 cup grated Parmesan cheese, salt, pepper, and parsley flakes to taste. Wash flounder and pat dry. Spray a pan lightly with oil, place fish into pan and spray top of fish lightly with oil. Mix the crumbs, cheese, and spices. Sprinkle crumbs mixture generously onto the fish and pat down. Bake at 400 for 15 minutes or until fish is no longer opague. —@dliciousdishes
Saffron Dill Salmon: 3 oz. white cooking wine, bunch of chopped dill, 1 diced onion, fresh garlic cloves, a pinch of saffron, salt, pepper. Bake uncovered. —@waytoamansheart

Pasta

Less fishy, more creamy. Always satisfying.

Creamy Penne ala Vodka: Cook bag of penne and drain. In same pot and mix with cream cheese, jar of vodka sauce, salt and Italian seasoning spice. Return noodles to pot and combine. —@hindyshappyhour
Penne ala Vodka: Cook a pot of penne noodles. Drain and leave in a colander. Into the pot pour some Gefen Vodka Sauce (or just marinara sauce), 2 frozen garlic cubes, some heavy cream and heat together. Add the pasta back in and stir till combined and heated through. —@rivkybergstein
Easy Penne Ala Vodka: Cook penne al dente, drain. Then in the same pot add marinara sauce (I use Gefen), 1 garlic cube, salt, a sprinkle of basil, 8 ounces cream cheese, 1 tablespoon vodka (optional). Bring to a boil, add cooked penne, and mix. —@devorahgitisetan
Papardelle Pasta: Cook and drain pasta. In a sauté pan heat a few tablespoons oil, sauté minced garlic and your favorite mushrooms. Season with salt and pepper. Toss with pasta. Top with chopped fresh parsley and fresh Parmesan. —@too_geshikt
Baked Ravioli: Bake frozen ravioli straight from the bag with sauce and mozzarella covered, at 350, for 40 minutes, and uncovered for 15. —@ssutton65
Pizza Pasta: Noodles, dairy creamy Italian store-bought dressing, marinara sauce, any veg you like (corn, peppers, mushrooms, broccoli, etc.) —@melblachman
Fettuccine Alfredo: Minced garlic, 4 cups parve chicken or vegetable broth, 2 cups milk or cream, 1 box fettuccini, salt and pepper. Bring to boil. Reduce to simmer for 20 minutes, stirring occasionally. Posted in Only One Pot in Potchka kosher easy cooking Facebook group. Inspired by damndelicious.net. —@amandalipschik
Broccoli Pasta: Cook up mini pasta shells and one bag of broccoli with a tablespoon of salt in a pot of boiling water. Sauté two onions and four cloves garlic, Drain pasta and broccoli. Mix in onions and garlic. Add shredded cheese and warm. Delicious! —@chavyk
Fettuccine Alfredo with Garlic Mushrooms: First sauté three chopped cloves of garlic in olive oil, then add in one pack of sliced baby bella mushrooms. Stir for a few minutes, add in salt and pepper. After three to five minutes add in 1 cup of heavy cream. Keep mixing for about 10 more minutes. Add in boiled pasta and mix. If you like it creamier add more heavy cream accordingly —@_sarahs_kitchen
Mac and Cheese Muffins: Boil pasta, add butter and milk, then add american cheese until creamy and cheesy. Fill muffin tins, sprinkle panko crumbs on top, and bake for 20 mins at 350. —@lanikrausz
Bagel Pasta: Noodles, smoked salmon flavored cream cheese, heated in order to melt with milk or cream. Top with everything bagel seasoning. Garnish with scallions (optional). —@melblachman
Best Dairy Pasta: Melt goat cheese into any tomato-based pasta sauce and pour on pasta. Creamy and delicious (without the heavy cream). —@sweetgfsisters
Tricolor Pasta Salad: Cook 1 box of tricolor pasta. Drain. Add 1 can sliced olives and 1 cup Italian salad dressing. Easy, kid friendly yummy pasta salad. —@sweetsarah2020
Brown Rice Pesto Pasta: Mix garlic mayo and Ta’amti pesto sauce and heat it up. Mix in cooked pasta. Add shredded mozzarella and grated parmesan. —@waytoamansheart
Low-Carb Bowties and Alfredo: Saute sliced mushrooms and diced onions in olive oil. Add 1/4 cup dry white wine. Let it boil until liquid cuts in half. Remove from heat. Add 2 cups of cold 2% milk and 3-4 tablespoons flour. Mix mixture very well until smooth. Put back on heat and bring to a boil while stirring. Add shredded mozzarella and Parmesan.
Add salt and pepper. Serve and garnish with parsley and grated Parmesan. —@waytoamansheart
Whole Wheat Garlic Cheese and Broccoli Spaghetti: Boil whole wheat spaghetti and drain. Saute chopped garlic with olive oil. Mix with broccoli florets and spaghetti. Pour mozzarella cheese on top. Cook until melted and mix well —@waytoamansheart
Asheh Reshteh (Iranian noodle soup): Boil Reshteh/Linguine and drain. Saute onions, walnuts, and raisins, and cook red kidney beans and chickpeas. Mix with the noodles, some yogurt, and dry mint. —@waytoamansheart
Baked Ziti: Boil pasta and drain. Heat up 1/2 cup tomato sauce. Put pasta in the box with the sauce. Pour a lot of cheese (I used mozzarella and cheddar). Mix and pour into pan. Sprinkle some seasoned bread crumbs and more cheese. —@waytoamansheart
Baked Potato-Stuffed Shells: We love stuffed baked potatoes. We also love stuffed shells. I combined the two and voila — supper got gobbled up faster than I could serve it! Place dairy mashed potatoes (I used leftovers) in a bowl and added shredded mozzarella. Cook broccoli for 1-2 minutes, drain and squeeze, then add potatoes and mix. Stuff each shell (cooked but not too soft) with a heaping tablespoon of potato mixture and place in oven-proof dish. Sprinkle generously with shredded mozzarella/cheddar mix and baked at 375 uncovered for 15 minutes. —@dliciousdishes

Pizza

More ways to fit in your carb-tomato-cheese requirements (and please whatever children may be in attendance).

Pizza Pie with the Works: Layer half a ball of store-bought pizza dough on the bottom of a large oven-to-tableware dish. Place red pepper, onion, broccoli, mushrooms, sauce, and cheese inside (or any veg you like). Top with the other half of the dough. Egg wash the top and bake at 400 for 30 minutes. —@melblachman
Pizza Blintzes: They are so delish! I buy ready made potato blintzes (Tuv Taam) place in 9×13, cover with pizza sauce (I like Gefen) and shredded mozzarella, cover and bake on 350 for about a half hour or so until blintzes are defrosted and baked through, then uncover and bake till cheese is all melted, golden and gooey. It’s really good and oh so easy! —@nathg1154
Mini Pizzas: Packaged mini pizza dough, your favorite jarred pizza/marinara sauce, 1 bag shredded mozzarella cheese. Assemble on baking sheet and bake. —@murielgreen
Pizza Wheels: Take a piece of ready cut/sized puff pastry, pour (seasoned) tomato paste over it, sprinkle ready cut olives and grated cheese on top, roll and slice, cook on 200c for 20-30 minutes. —@yrkopl
Pizza Bianca: Take two Pas bread boards, shmear cream cheese on top with shredded cheese and any type of veggies (optional). Bake till the cheese melts. They taste like calazones. —@geeestee
Malawach Pizza: Fry store-bought Malawach dough on both sides for minute or two till you like the consistency. Pop it on a tray and add your cheese and toppings. Put it in the oven for five to 10 minutes. —@shaina_2k
Mushrooms Pizza Puffs: Take one package of pizza dough and divide it into 4 even circles. Roll each circle flat, place a dollop of marinara sauce, lots of cheese and mushrooms. Roll up and pinch tightly. Turn over and brush with pesto and olive oil. Bake at 350 for 25 minutes. —@rivka_bitton

Starters

Lebne Mediterranean Dip: Spread one container of lebne out onto a serving plate. Sprinkle lightly with salt, about 1/4 teaspoon chili flakes, and a generous amount of Za’atar. Drizzle lightly with good olive oil and top with generous amount of pomegranate arils. Serve alongside crudités or toasted whole wheat pita chips or Stacey’s Chips. This combination of spicy, sweet and savory flavors is really delicious! —@carolejoy123
Super Easy Onion-Mushroom Dip: Dice and brown an onion. Add a package of sliced mushrooms into the frying pan. Process (in food processor) with half a cup of mayo (l use lite) and 1 tablespoon onion soup mix. —@maidelknaidle
Cheese Platter: Take various cheeses, crackers and fruit. YouTube/Pinterest how to set it up and be prepared to impress. —@sy_in_li
Mascarpone-Stuffed Dates: Combine mascarpone cheese with some honey. Cut the dates lengthwise only on one side and remove the pits. Then with a small spoon fill the dates with mascarpone filling. Chill till ready to serve. Arrange on a big platter and drizzle the tops with honey. —@too_geshikt
Mozzarella Bites: Cut a few string cheese into cubes/smaller rectangles and set up a quick breading station of one dish eggs seasoned with salt, pepper, and garlic, one dish flavored bread crumbs. Working a few at a time, dip the cheese cubes in the eggs and then coat in the breadcrumbs. (Do it once more for maximum crunch and flavor.) Bake or fry in oil depending on your preference and serve warm with marinara sauce for dipping. Alternatively, top a salad with these as a fried cheese crouton.
Easy Cheese Crisps: Roll a cheese stick on a spring roll dough. Brush it with oil. Put in the oven at 375 until they get a toasty color. And enjoy a very crispy mozzarella treat! —@joyofcholov
Cheesy Breadstick Bites: Roll out pizza dough into large rectangle. Cut into three long strips. Lay string cheese on top and roll lengthwise. Brush with melted butter and herbs, bake, and slice. —@dkschwartz13
Fried Mozzarella Sticks: Dip string cheese into egg then into spiced cornflake crumbs. Fry. —@thecakerybymimi
Wonton Chips topped with Marinated Feta: Heat a frying pan or deep fryer with an inch of oil, fry wonton for 30 seconds until golden, and let drain and cool on a paper towel. (these last air tight for days without losing their crunch! Great for a 3 day Chag. ) Top with ANYTHING! Or Marinated Feta and Cubed Avocado. Cube feta, and marinate in olive oil, lemon juice, wide lemon peel, crushed red pepper and fresh dill. This deliciousness can also go on toast, salad or pasta. —@mymamenu
Cheese Chips: Place little mounds of your favorite shredded cheese on a cookie sheet lined with parchment paper. Bake at 375 for five to seven minutes until crispy. Let cool and serve with pizza sauce. —@mimrots
Individual Garlic Monkey Bread: Partially thaw a frozen challah dough and cut each strand in a few pieces and place in a bowl. Add melted butter (or oil), a few minced garlic cloves, favorite herbs (basil, parsel, oregano, etc), salt and parmesan; mix until all the pieces are evenly coated. Place in muffin cups and sprinkle the top with parmesan. Bake until golden. —@anael.mo
Tomato Soup: Boxed tomato soup served with with melted cheese on a pita chip. —@talya_kohn
Cheesy Garlic Bread: Vertically slice a store-bought Italian bread in a few spots, but not all the way through, to make pockets. Rub each pocket with defrosted garlic cubes. Fill each pocket with sliced mozzarella cheese and bake a few minutes on low to melt. —Miree Sprecher
Cheesy Garlic Bread: Roll out store-bought pizza dough into a rectangle. Mix together crushed garlic, three parsley cubes, oregano and olive oil. Spread over dough. Sprinkle Parmesan and mozzarella cheese and bake. Serve with onion soup, shakshuka, dips! —@bdalezman
Garlic Knots: Defrost frozen challah dough. Cut up and reshape into knots (or any shape). Bake 400 for about 8–10 minutes. Dump them in a zip-top bag with olive oil, jarred garlic, kosher salt, and parsley. Shake around till coated. Remove and place on cookie sheet to “dry.” —@edibleartbydina
Veggie Egg Rolls: Sauté onions, mushrooms, peppers, cabbage, salt, pepper, paprika, and soy sauce for 45 minutes. Put into egg roll wrappers, spray the tops with Pam, and bake at 425 for 30 minutes. —@jenni7712
Orange-Strawberry Drink: 1/2 gallon milchige vanilla ice cream, 1 bag frozen strawberries, 1 and 1/2 cups orange juice, 3/4 cup milk, 1 and 1/2 teaspoon vanilla extract. Blend until smooth. Can be made with mango instead of strawberries. —Yittel Margareten
Yummy Strawberry-Peach Soup: Defrost 2 (16-oz.) containers of Bodek frozen strawberries in sugar Add a 15-oz. can of sliced peaches with the juice (important not to drain liquid). Combine into large bowl and mix with hand emulsion blender until consistency resembles a thick soup/smoothie. Refrigerate and serve chilled.
Roasted Jalapeno Dip: Roast jalapeno, blend with mayo and garlic —@mykitchenalbum
Take the thick mozzerella cheese logs, slice into nice thick slices. Pour some oil from a jar of sun-dried tomatoes into the bottom of a glass dish. Place a layer of sun-dried tomatoes, followed by the cheese, then more sun-dried tomatoes, etc. Should be about four layers. On top, sprinkle some fresh chopped basil. Keep in fridge until serving. —@financialconcierge
Fruit Drink or Dessert: Blend (can use immersion blender) a can of peaches, a can of crushed pineapple and an orange jello. Refreshing and delicious and couldn’t get easier! Can add a container whipped topping for extra kick if desired. —Geneshe Neuwirth
Caprese Skewers: Marinate cubed fresh mozzarella in olive oil, a drop of balsamic vinegar, salt, garlic, and whatever dried herbs you want. Serve on toothpicks or on skewers with cherry tomatoes. —Tamar Ariella Lunzer
Eggplant Tahini Antipasto: Buy tahini paste and mix with water, olive oil, lemon juice, salt to make tahini. Put whole eggplants (with some holes so they on’t explode) in the oven for about two hours on 180 degrees Celsius (350 Fahrenheit) until they’re quite soft. Put on plate, slice open, drizzle with the tahini, fresh parsley, pine nuts, olive oil, za’atar. YUM and healthy. —@avivathemidwife
Pan-Fried Artichokes: Tinned (baby or bottoms of) artichoke, drain and mix with olive oil, fresh parsley, salt, fresh pepper, paprika, garlic powder. Throw in the pan for a few minutes and serve as a first course on a bed of lettuce. Yum, healthy, and easy. —@avivathemidwife
Charred Eggplant with Tomato Salsa and Tahini Dressing: Roast an eggplant on your stovetop. Once all charred, remove the peel, place eggplant on serving dish and make tomato salsa: 2 whole tomatoes diced, 1/2 purple onion diced, 4 cloves fresh garlic diced, 5 green onions diced, season with salt, pepper, garlic powder, olive oil and lemon juice. Place over eggplant and make tahini. Put tahini in piping bag and swirl over salsa and eggplant. Garnish with parsley flakes. I serve this Israeli dish every chag and Shabbat and it’s a crowd pleaser. —@adassak
Easy Homemade Tortillas: Stack them. Cut into either 6 or 8 pieces. Spread on a cookie sheet. Sprinkle any flavor you want. Bake on 400 for five to 10 minutes. Serve with your faovrite dips for a yummy appetizer! —@dbbieda
Sun-Dried Tomato Dip: Process sun-dried tomatoes in oil until blended. Mix with mayonnaise to taste. Also great on chicken and as pizza dipping sauce. —Jamie Moshayev

Sides

String Beans: Pam in pot, sautéed till a latte color, then sprinkle garlic powder and salt. So easy and so good. —@estgadler
Italian Blintzes: Stuff cooked manicotti with a mix of 16 oz. farmers cheese, 8 oz. cream cheese, 1/2 cup sugar, 1 tablespoon vanilla, 2 eggs, and then coat with the mixture of 2 cups milk, 2 beaten eggs, 1/2 cup sour cream, and 1 cup sugar over the stuffed manicotti in a generously buttered pan. Sprinkle with cinnamon. —@natedoesgrate
Egg in a Hole: Take piece of bread and cut out a hole in the middle (use a cookie cutter, cup, etc). Place in heated pan with butter or cookie spray. Crack egg in hole of bread slice. Cook on both sides. —@meltzer28
Cheesy Veggie Casserole: In honor of Danielle, @peasloveandcarrots, this is the best thing ever! I know she’s so busy so this is for her — easiest and yummmiest!! 1. Hash browns 2. Veggies 3. Cheese. Bake! —@yaelsako
Baked Spaghetti Squash and Cheese: Add sauce and cheese to cooked spaghetti squash (you can cook in the microwave). Bake till bubbly. —@ahberkowit
Savory Blintzes: Place some roasted eggplant salad (lightly coat eggplant cubes, grape tomatoes and chopped garlic with oil and roast for 45 minutes at 375) in a blintz (crepe), and top with feta cheese. Roll and fry as you would a cheese blintz. —Chanie Winner
Broccoli-Cheese Pinwheels: Roll pizza dough out into large rectangle. Sprinkle with chopped broccoli, garlic, and shredded mozzerella and cheddar cheese. Roll up. Slice into circles and place in round pan like cinnamon buns. Sprinkle with more cheese and bake. —Leah Mandelbaum-Goldberg
Dressed Up Roasted Butternut Squash: Buy precut butternut squash. Spread on baking tray with lemons, red onions, fresh rosemary and thyme. Spray with olive oil and some salt. Bake on 400. —@sy_in_li
Eggplant Parm Hack: Slice eggplant in half. Roast face-down with salt and oil for 20 minutes. Then spread marinara or tomato sauce on top, sprinkle with cheese and parmesan cheese, and bake till cheese is bubbly and golden. —@leakron
Cheese or Spinach Borekas: Place cheese or spinach or both in puff pastry squares, fold like a triangle, egg wash and bake. —@sy_in_li
Sweet Spaghetti Squash “Noodle” Kugel: Add 4 eggs, 1/3 cup coconut sugar, and 1 teaspoon cinnamon to a cooked and scooped spaghetti squash. Pour in an oven-to-tableware dish and bake at 350 until done. —@jacquikimmel
Slice sweet potato and toss with brown sugar. Bake on 450 for 25 minutes. Layer on a small plate and top with goat cheese crumbles. —@moms_who_bake
Roasted Broccoli: Sprinkle salt and freshly cracked pepper medley on frozen broccoli (use 1 full bag). Drizzle olive oil mixed with 2-4 garlic cubes over and toss. Bake at 350 for 35 minutes. (Can bake at a higher temp, adjust cooking time.) —Rachel Rupp
Lemon Artichokes: Heat a little oil, add flour to make a roux. Add garlic, chicken stock, lemon, and Italian seasoning. Add artichokes. Simmer until soft (half hour to 45 minutes). When done add fresh lemon juice and a splash of almond milk for creaminess. —@allmadebymoi
Butternut Squash Noodles with Butter and Pomegranate Seeds: 1 large butternut squash, 3 tablespoons butter or clarified butter, juice of 1 lemon (optional), seeds from 1/2 a pomegranate. In a large skillet, heat butter over medium heat. Add squash and cook until noodles are tender (about 7 minutes), stirring frequently. Add lemon juice and toss until well combined. Serve garnished with pomegranate seeds. Pairs well with a fish and is quick and easy to prep. —@thepaleopharmasis
Roasted Cauliflower: Place prewashed cauliflower on a baking sheet with a sprinkle of your favorite spices. Bake for 30 minutes. —@stabayer
Roasted Baby Peppers: Place baby peppers on metal sheet pan. Spray oil, garlic salt, Bake at 400 until slightly charred. —@mykitchenalbum
Kohlrabi “nosh”: Peel and cube three kohlrabis. Sprinkle about 1/4 teaspon salt, a dash of pepper (more if you like spicy), juice of one large or two small lemons. Stir well. Refrigerate. I let it sit overnight, the lemon blends well. Stir occasionally. If you want it fancier, add sliced carrot rings and/or red bell pepper slices. It’s crispy and refreshing and fun to nosh! —Shalom Meir Erlanger
Picture-Perfect Cheesy Mushroom Quiche: 8 ounces sour cream, 8-ounce bag shredded cheese, 3 eggs, 8- to 16-oz. can of mushrooms (depends on how many or how few mushrooms you want!), salt and pepper to taste. Combine and put into a quiche crust. Bake at 350 for 45 minutess or until brown around the edges. Easy, delish and freezes beautifully!!
Eggplant Parmesan: Layer frozen breaded eggplant, marinara sauce and cheese. Cover and bake. Less than five minutes of prep. —@leahisaac1
Ranch Roasted Veggies: Pour some Lipton ranch dressing mix over vegetables (any vegetables you like). Perfect roasted veggies. —@motionsdesigngroup
A Sephardic dish similar to quiche. Saute 1 onion, add 3 large zucchini cubed, cook till soft. Close fire. Add 1 cup (more or less) shredded cheese, 4 or 5 eggs, salt, and 1 teaspoon sugar. Mix. Bake in a 9×13 for about 45 minutes to an hour. Delicious and carb free. (Skip sugar for completely carb free.) —@hairnwigs_sara
Twice-Baked Broccoli Cheese-Stuffed Potatoes: Cut 5 medium potatoes in half and bake a hour an half, or until soft when a fork goes in, at 450. Let cool till you can handle them. Meanwhile spread about 1 lb. frozen broccoli on a baking sheet n bake until defrosted about 10-15 minutes. Cut the broccoli in to small pieces. Scoop out the potatoes from the skin while trying to not break the skin. In a bowl mix the potato, broccoli, 4 oz. mozzarella cut in to bite-size cubes, 1 teaspoon garlic powder, some black pepper, salt and 2 eggs. Mix together well till well combined and spoon back into the potato skins. Bake till the cheese melts. —@mushroommeetspasta
Best-Ever Easy Potato Lasagna: Put store-bought frozen potato borekas in a pan next to each other with no space between. Bake them until slightly underdone. Then pour marinara sauce over it and cover geneorusly with mozzarella cheese. Bake until cheese is melted and gooey. Perfect dish to serve on Shavuos. Looks like lasagna but took five minutes. —@rellephotography
Sesame Broccoli: Steam broccoli, drizzle sesame oil and sprinkle over everything bagel spice. —@mgoldman18
Cheesy Eggplant Manicotti: Saute shredded onion and carrots. Roll up with shredded cheese in cooked eggplant slies. Top with tomato sauce and more cheese and bake. —@brianajaclyn

Salads

Kani Salad: Julienne a package of mock crab and an english cucumber and mix with dressing of mayo, lemon juice, and rice wine vinegar and top with scallions and crispy onions. sooo good and light starter! —@nechhefter
Caprese salad: Mini mozzarella balls, tomatoes, red onion, fresh basil, olive oil, balsamic, salt and fresh cracked black pepper. Simplicity at its best. —@too_geshikt
Melon-Feta Salad: Slice any or all types of melon, add sliced cucumber, top with feta, mint, a squeeze of lime juice, and chili lime spice. —@thosesisterswhocook
Watermelon and Feta Skewers: Alternate cubed watermelon and cubed feta on a wooden skewer. Arrange on a platter over baby arugala. Drizzle the whole platter with olive oil and balsamic vinegar. Show stopper! —@too_geshikt
Quinoa Greek Salad: Cooked quinoa, diced cucumbers, halved grape tomatoes, minced red onion or shallot, and any colored diced peppers. Add feta cheese and drizzle of olive oil, lemon juice and fresh ground pepper. Fresh herbs would be good too, but who has time for that? —@morahtova
Sesame Cucumber Salad: Persian cucumbers sliced very thin, toasted sesame oil, unflavored rice vinegar, toasted sesame seeds, a dash of soy sauce and a sprinkle of salt. Serve within one hour. —Ruth Silverberg
Prepeeled garlic cloves, extra-virgin olive oil, mix of herbs (e.g. thyme, rosemary, za’atar, bay leaf, oregano, etc., whatever floats your boat). Roast in oven about 20 minutes, watch carefully. —Ruth Silverberg
Trifle Bowl Salad: Layer celery, red cabbage, red pepper, green pepper, frozen peas, red onion, and grated carrots. Make a quick mayo dressing by adding a few tablespoons sugar to mayonnaise. —@cookingwithshaindy
Pea Salad: Frozen peas, diced colored peppers & red onion. Sliced black olives optional. Italian dressing and seasoned salt. Marinate. —Estee Stern
Shaved Vegetable Salad: Using a mandoline, thinly shave cucumber, fennel, apple, radish, carrot, and beets (I used regular, golden & candy cane for these gorgeous colors). Feel free to swap/add anything crunchy you’ve got on hand! Sprinkle with feta, drizzle with olive oil, and then squeeze a fresh lemon over it. Finish with crushed pistachios and flaky salt, plus some fennel fronds for garnish. —@thosesisterswhocook
Beet + Fennel Carpaccio Salad: thinly shave beet & fennel using a mandoline. Top with goat cheese (feta is excellent too), crushed pistachios, fennel fronds, and Maldon salt. Drizzle with olive oil and squeeze a fresh lemon over! —@thosesisterswhocook
Easy Peasy Caprese Salad: Slice up some Campari tomatoes, slice some fresh mozzarella cheese, slice up some store-bought roasted red peppers. Drizzle with extra-virgin olive oil, cracked pepper, salt, and some fresh basil. —@mmalool
Easy and Ethnic Carrot Salad: Peel and wash seven to nine carrots. Put through food processor on “grate” setting. Mix carrots with minced garlic (use from a jar and this will take you five minutes total), a tablespoon of mayo (two if you like it a bit creamy), and raisins if you like them. —@est526

For a Meat Meal

Sweet and Sour Meatballs: Chopped meat, roll into balls with Heinz Chili Sauce and one can of cranberry sauce. —@dassiew
Pastrami Hasselback: Equal parts duck sauce and BBQ sauce. Marinate for a few hours. Bake on 400 for 45 minutes. —@cookingwithshaindy
Mini Hot Dogs: You can buy mini hot dogs and small puff pastry squares — or buy big hot dogs, roll em up (raw) in puff pastry sheets, then cut and cook. —@sy_in_li
Sweet and Spicy Drummettes: Mix sriracha and honey and pour over chicken (reserve some on the side), then grill or roast till perfection. Glaze with reserved sriracha-honey sauce. —@deens03
Best Flanken Ever: Bone-in flanken. Make a paste of olive oil, garlic powder, black pepper, and paprika. Mix well. Smear on each side of the flanken. Wrap it up well in a large piece of parchment paper, then wrap it up in a large piece of silver foil. Place into a 9×13 pan and bake on 240 for two hours and 350 for another two to three hours —@sharerub
Spare Ribs: Generously sprinkle boned spare ribs on both sides with fresh ground pepper and kosher salt. Wrap well in a large piece of parchment paper, then wrap in a large piece of silver foil. Place into a 9×13 pan and bake on 240 for two hours and 350 for another two to three hours. —@sharerub
Ranch Chicken Sheet Pan Meal: Lightly spray a sheet pan with oil spray. Place six chicken thighs or drumsticks place on sheet pan. Take one bag of baby carrots and spread around sheet pan as well. Take one package of dry ranch mix and sprinkle all over chicken and carrots. Bake at 425 until chicken is golden brown. —@ms.brightandsparkly
Flanken: Slice an onion and place in a pan. Mix together equal parts brown sugar and ketchup in a bowl and spread some on onions. Place flanken on top. Spoon remaining ketchup-sugar mixture onto flanken. Cover tightly. Bake at 350 for 1 and 3/4 hours. Uncover and bake another 15 minutes. —@dash_n_whisk
Chicken Cutlets: Place butterflied chicken cutlets in pan, put on some spices of your choice, and pour some Don Papino or other marinara sauce over the chicken (you can spice the sauce as well with spices and dried oregano). Place slices of mushrooms and/or broccoli over sauce and around pan. Bake uncovered on 350 for about 20 minutes, or until cooked. —Dvora
Deli Roll: Roll out half a package of flaky dough into rectangular shape. Down the center put some ketchup, mustard, and sweet chili, then put some smoked turkey breast and pastrami (approximately 8 slices of each) on top of sauces and fold over the two sides. Bake at 425 for 45 minutes. —@chanagru
Saucy Chicken: Layer sliced onion, chicken, bone suckin’ sauce (or your favorite BBQ sauce), sprinkle brown sugar over. Bake. —Estee Stern
Kishka-Stuffed Chicken: Prepare or defrost kishka. Spread about 2 tablespoons of kishka on boneless chicken thighs, on capons or under chicken skin. Roll up chicken and spread on duck sauce. Bake until done. —@ktbkn
BBQ Brisket: Place sliced onion and second-cut brisket in crockpot and sprinkle with salt and pepper. Add 2 cups chicken stock and cook for 6 hours on low. Shred meat and add BBQ sauce. Serve over gnocchi or mashed potatoes, or on baked wontons with guacamole and red cabbage, or in tacos. —@basyasinger
Lamb Chops: Sprinkle very generously with lots of black pepper and salt. Fill pan with an inch of water. Bake covered at 250 for three hours. —@esticohen1020
Best Yummiest Chicken: Sprinkle Pereg’s grill spice on five chicken bottoms. Pour soy sauce, ketchup, brown sugar over the chicken. Stick in the oven on 350 and it’s delicious. If you have the strength add some cut up onions. —@jerusalemfruit
Best Ever and Easiest Meat: Choose any meat, flanken, chuck, French roast. Rub olive oil on both sides of meat. Sprinkle with Montreal steak spice. Allow to marinate overnight or longer. Bake at 250 for three to four hours. —@kosherkooking
Pulled Brisket Gnocchi: Cook store-bought gnocchi according to instructions. Pour a bottle of bone suckin’ sauce and a bottle of BBQ sauce over a brisket and bake at 250 overnight. Shred brisket and add the gnocchi. —@esticohen1020
Easy Eggplant Appetizer: Cut eggplant the long way and grill both sides. Saute onion and garlic, add ground meat. Add spices and tomato sauce and saute until sauce is cooked through. Put meat on top of eggplant slices and serve as appetizer. Works well with portobello mushrooms, too. Easy, delicious, and even looks fancy! —@est526
Here’s a quick throw-in-the-oven chicken: Mix together some mustard, sesame oil, soya sauce and oil in a bowl. Marinate chicken in it and sprinkle with sesame seeds. —@mushroommeetspasta
Pasta and Meatballs: Boil in a pot 1 jar of any parve marianara sauce. Roll ground beef (fatty meat works best like chuck) into balls. Boil in suace on medium low. Simmer for 30 minutes and easy meatball dinner on top of any pasta. —@celiachahino

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