This tasty breakfast has everyone's favorite chocolatey-nutty flavor and packs an 18 gram protein punch!#CA2025

I searched through American cookbooks to make refreshments for my child's school functions and for parties. The standard recipe is probably a little bit too sweet for Japanese people, so I adjusted the ingredients.Use a measuring spoon to measure the ingredients. The baking time varies depending on each household's oven, so adjust accordingly. I bake mine for 23 minutes. I used American cupcakes as a reference for this recipe, so they might be too sweet. But even if you decrease the sugar amount, they're still moist. For 9 cm [3.5 in] x 4 cm = 12-16 cupcakes/7 cm x 3 cm = 25-32 cupcakes. Recipe by Du-ma

It's a simple recipe for eggs, and it's also charmingly chaotic with a slightly different result each time! But what never changes is the taste of eggs seasoned with Old Bay!

I made pizza for the kids the other day and had half a pan of marinara sauce left over. I also had a bag of bean sprouts in the fridge that needed using so I though, why not combine the two? I came up with a low carb Asian meets Italian dish that you definitely won't miss the pasta in! I hope you try it!

I wanted to come up with a way to munch on a whole stick of chikuwa. This is a fancy way to serve up an easy, instant-prep snack.Adjust the amount of parsley and curry powder to taste. Also be sure to adjust the amount of water accordingly.The coating will be light, but feel free to make it as thick as you like. Coat the chikuwa evenly before frying. For 2 servings. Recipe by Mawaru7

Surprisingly delicious.160 calories per mini loaf. Makes 6 little ones!*based on 570 calories in beef and 200 in breadcrumbs. Find lower calorie breadcrumbs for lower calories!

This recipe is for an extra large batch. Be sure to use a large enough pot to hold the large volume. You can cut it in half or freeze the extra for a fast meal. Do not put the pasta in the soup until you are ready to serve the soup. Put the pasta in the bowl and ladle the soup over it. Using the lower salt ingredients makes this soup much healthier than the original.

I had leftover Genovese sauce... I also had leftover spring roll wrappers. I thought cheese would be nice with them and made spring rolls. They were quite good!Adjust the amount of cheese and Genovese sauce. If you use too much it will be difficult to handle and taste quite salty.You can fry them on a greased frying pan, or instead you can use an oven toaster without oil, for a healthier result. Recipe by John Lee Cooker

This makes a HUGE stockpot because the friends I cook this delicious, hearty soup for want it ALL the time. I use barley instead of the traditional pasta or rice because leftovers freeze & reheat very well. I freeze individual portions in vacuum bags (FoodSaver); cook once, delicious soup for months!

This chili recipe is an old time favorite of mine from when I was a teenager.I used to race go karts on the weekends. And in the fall season I would take a batch of Mom's chili with me to the track.It's not your typical spicy hot style Chili, it's more of a milder sweet flavor.Having a delicious bowl of Mom's chili while racing at the track on those cool fall days was always a treat.

I thought of a recipe that used PAL sweet artificial sweetener.After adding the gelatin to the mixture, mix it in as quickly as possible. The gelatin mixture is very concentrated so it will harden quickly. You don't need to pour it into a pan, you can use a container or make individual portions. If you don't have PAL sweet, you can use 3 tablespoons of sugar, but the calories will increase. Recipe by chikappe

This is a cake my mother often made. As a student, I'd bring this to school, and now as an adult, I bring it to work and everyone loves it!If you mix too much after adding the almond slices, they will break into small pieces, so lightly fold in.Adjust the baking time and temperature to your oven. Keep an eye on it as it bakes. On the second baking, bake until the top is browned and the cake becomes fragrant (adjust to your taste). Recipe by Marrietty