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Lynn Mumbing Mejia

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vegetarian Vietnamese spring rolls

Vietnamese Spring Rolls with Peanut Sauce (Gỏi cuốn)

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Easy S’mores Bark 🍫🔥 This Easy S’mores Bark is a

Easy S’mores Bark 🍫🔥

This Easy S’mores Bark is a no-bake treat that combines creamy chocolate, fluffy marshmallow fluff, and crunchy graham crackers into one irresistible dessert. With all the classic flavours of a campfire s’more but without the fire! It’s the perfect quick and easy sweet treat for parties, holidays, or whenever you’re craving a little nostalgia.

INGREDIENTS
* 1 1/2 Cup Marshmallow Fluff
* 2 Chocolate Bars
* 4 Sheets Graham Sheets or enough to fill a 10×8 inch sheet pan

INSTRUCTIONS
* Line a 10×8-inch baking dish or sheet pan with parchment paper.
* Arrange the graham cracker sheets in a single layer to cover the bottom of the pan, breaking them as needed to fit.
* Melt the chocolate bars in the microwave in 20-second intervals, stirring between each interval until smooth.
* Pour the melted chocolate over the graham crackers and gently spread it into an even layer.
* Add marshmallow fluff and spread gently over the melted chocolate and graham crackers.
* Broil s’mores bark in oven for 5 minutes or until marshmallows are charred to your desire! Watch out this happens really fast!
* Refrigerate for 1–2 hours, or until the chocolate is completely set.
* Lift the bark out of the pan using the parchment paper, then cut or break into pieces and serve. 

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Easy S’mores Bark 🍫🔥 This Easy S’mores Bark is a

Easy S’mores Bark 🍫🔥

This Easy S’mores Bark is a no-bake treat that combines creamy chocolate, fluffy marshmallow fluff, and crunchy graham crackers into one irresistible dessert. With all the classic flavours of a campfire s’more but without the fire! It’s the perfect quick and easy sweet treat for parties, holidays, or whenever you’re craving a little nostalgia.

INGREDIENTS
* 1 1/2 Cup Marshmallow Fluff
* 2 Chocolate Bars
* 4 Sheets Graham Sheets or enough to fill a 10×8 inch sheet pan

INSTRUCTIONS
* Line a 10×8-inch baking dish or sheet pan with parchment paper.
* Arrange the graham cracker sheets in a single layer to cover the bottom of the pan, breaking them as needed to fit.
* Melt the chocolate bars in the microwave in 20-second intervals, stirring between each interval until smooth.
* Pour the melted chocolate over the graham crackers and gently spread it into an even layer.
* Add marshmallow fluff and spread gently over the melted chocolate and graham crackers.
* Broil s’mores bark in oven for 5 minutes or until marshmallows are charred to your desire! Watch out this happens really fast!
* Refrigerate for 1–2 hours, or until the chocolate is completely set.
* Lift the bark out of the pan using the parchment paper, then cut or break into pieces and serve. 

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This Dill Pickle Pasta Salad is creamy, tangy, and

This Dill Pickle Pasta Salad is creamy, tangy, and packed with crunchy pickle goodness in every bite! Tossed with tender pasta and a flavorful, zesty dressing, it’s the perfect side dish for barbecues, potlucks, picnics, or easy weekday lunches. 🥗🥒

INGREDIENTS
3 Cups Cooked Pasta
1 Cup Dill Pickles diced
1 Cup Cheddar Cheese diced
1 Cup Crispy Bacon crumbled
1 Tbsp Fresh Dill
1/2 Cup Sour Cream
1/4 Cup Pickle Juice
1 Packet Ranch Dressing Seasoning Packet
2 Tbsp Mayo

INSTRUCTIONS
1. In a large bowl, whisk together the sour cream, pickle juice, ranch seasoning packet, and mayonnaise until smooth.
2. Next, combine the cooked pasta, chopped pickles, cheddar cheese, crispy bacon, and fresh dill.
3. Toss the pasta mixture with sauce and toss until everything is evenly coated.
4. Cover and refrigerate for at least 4 hours to allow the flavors to come together. (Though, you can eat it immediately if you’d like!)
5. Give the salad a final stir before serving and garnish with extra dill or chopped pickles if desired.
6. Serve and enjoy!

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This Dill Pickle Pasta Salad is creamy, tangy, and

This Dill Pickle Pasta Salad is creamy, tangy, and packed with crunchy pickle goodness in every bite! Tossed with tender pasta and a flavorful, zesty dressing, it’s the perfect side dish for barbecues, potlucks, picnics, or easy weekday lunches. 🥗🥒

INGREDIENTS
3 Cups Cooked Pasta
1 Cup Dill Pickles diced
1 Cup Cheddar Cheese diced
1 Cup Crispy Bacon crumbled
1 Tbsp Fresh Dill
1/2 Cup Sour Cream
1/4 Cup Pickle Juice
1 Packet Ranch Dressing Seasoning Packet
2 Tbsp Mayo

INSTRUCTIONS
1. In a large bowl, whisk together the sour cream, pickle juice, ranch seasoning packet, and mayonnaise until smooth.
2. Next, combine the cooked pasta, chopped pickles, cheddar cheese, crispy bacon, and fresh dill.
3. Toss the pasta mixture with sauce and toss until everything is evenly coated.
4. Cover and refrigerate for at least 4 hours to allow the flavors to come together. (Though, you can eat it immediately if you’d like!)
5. Give the salad a final stir before serving and garnish with extra dill or chopped pickles if desired.
6. Serve and enjoy!

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Ube Rice Krispies Treats 💜 These Ube Rice Krispie

Ube Rice Krispies Treats 💜

These Ube Rice Krispies Treats are chewy, buttery, and bursting with sweet ube flavor! With their vibrant purple color and soft marshmallow texture, this fun twist on a classic childhood treat is perfect for parties, holidays, or whenever you’re craving something unique and delicious.

INGREDIENTS
* 1/4 Cup Unsalted Butter
* 400 g Mini Marshmallows + extra for topping (optional)
* 2 tsp Ube Extract
* 4 Cups Rice Krispies Cereal

INSTRUCTIONS
* Line a 9×9-inch baking pan with parchment paper.
* In a large pot over low heat, melt the butter.
* Add the mini marshmallows and stir until completely melted and smooth.
* Stir in the ube extract until evenly incorporated and the mixture is a vibrant purple color.
* Remove from heat and gently fold in the Rice Krispies until fully coated.
* Transfer the mixture to the prepared pan and press it evenly into the corners using a spatula.
* If desired, sprinkle extra mini marshmallows on top and gently press them into the surface.
* Let cool at room temperature before slicing into 9 squares. Enjoy! 

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Ube Rice Krispies Treats 💜 These Ube Rice Krispie

Ube Rice Krispies Treats 💜

These Ube Rice Krispies Treats are chewy, buttery, and bursting with sweet ube flavor! With their vibrant purple color and soft marshmallow texture, this fun twist on a classic childhood treat is perfect for parties, holidays, or whenever you’re craving something unique and delicious.

INGREDIENTS
* 1/4 Cup Unsalted Butter
* 400 g Mini Marshmallows + extra for topping (optional)
* 2 tsp Ube Extract
* 4 Cups Rice Krispies Cereal

INSTRUCTIONS
* Line a 9×9-inch baking pan with parchment paper.
* In a large pot over low heat, melt the butter.
* Add the mini marshmallows and stir until completely melted and smooth.
* Stir in the ube extract until evenly incorporated and the mixture is a vibrant purple color.
* Remove from heat and gently fold in the Rice Krispies until fully coated.
* Transfer the mixture to the prepared pan and press it evenly into the corners using a spatula.
* If desired, sprinkle extra mini marshmallows on top and gently press them into the surface.
* Let cool at room temperature before slicing into 9 squares. Enjoy! 

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Asian Sesame Vermicelli Salad 🥗 This Asian Sesam

Asian Sesame Vermicelli Salad 🥗

This Asian Sesame Vermicelli Salad is light, refreshing, and packed with flavor! Tender vermicelli noodles are tossed with crisp veggies and a savory sesame dressing for an easy, vibrant dish that’s perfect for lunches, meal prep, or summer gatherings.

INGREDIENTS
* 3 Bundles Vermicelli about 150g uncooked
* 1 Cup Purple Cabbage thinly shredded
* 1 Cup Red Peppers thinly shredded
* 1 Cup Carrots thinly shredded
* 1/2 Cup Edamame
* 2 Stalks Green Onion thinly sliced

Sauce
* 1 Clove Garlic grated
* 2 Tbsp Sesame Oil
* 1 tsp Sesame Oil
* 2 Tbsp Soy Sauce
* 1 Tbsp Brown Sugar
* 1 Tbsp Rice Vinegar

INSTRUCTIONS
* Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
* In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
* In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
* Pour the sauce over the salad and toss until evenly coated.
* Chill in the fridge before serving for extra flavor for minimally 12 hours! Enjoy! 
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Asian Sesame Vermicelli Salad 🥗 This Asian Sesam

Asian Sesame Vermicelli Salad 🥗

This Asian Sesame Vermicelli Salad is light, refreshing, and packed with flavor! Tender vermicelli noodles are tossed with crisp veggies and a savory sesame dressing for an easy, vibrant dish that’s perfect for lunches, meal prep, or summer gatherings.

INGREDIENTS
* 3 Bundles Vermicelli about 150g uncooked
* 1 Cup Purple Cabbage thinly shredded
* 1 Cup Red Peppers thinly shredded
* 1 Cup Carrots thinly shredded
* 1/2 Cup Edamame
* 2 Stalks Green Onion thinly sliced

Sauce
* 1 Clove Garlic grated
* 2 Tbsp Sesame Oil
* 1 tsp Sesame Oil
* 2 Tbsp Soy Sauce
* 1 Tbsp Brown Sugar
* 1 Tbsp Rice Vinegar

INSTRUCTIONS
* Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
* In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
* In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
* Pour the sauce over the salad and toss until evenly coated.
* Chill in the fridge before serving for extra flavor for minimally 12 hours! Enjoy! 
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