Star-studded recipes that benefit a great cause.

It’s always fun to get the latest dish on your favorite stars. Here, we do just that: Beyonce, Nicole Kidman, Jennifer Aniston and Ellen Degeneres shared their favorite home recipes with us and in the new Loukoumi’s Celebrity Cookbook. All the proceeds from the children’s book will go to Chefs for Humanity and St. Jude Children's Research Hospital.

Beyoncé's Easy Guacamole with Corn Chips Scoops

“I love avocado,” Beyoncé says. “It’s one of my healthy snack favorites.”

Ingredients:

• 2 ripe avocados (make sure they are a bit soft to the touch)
• 1 small onion
• 1 clove garlic (you can use a small amount of crushed garlic)
• 1 small tomato
• 1½ Tbs. lime juice
• Salt and pepper to taste
• Corn chip scoops

Instructions:

1. Peel avocados and remove the pit

2. Smash with a spoon in a large bowl

3. Add onion, garlic and tomato, lime juice, and a pinch of salt and pepper. Mix it well.

4. Cover with plastic wrap and place in the refrigerator for about 20 minutes.

5. Fill corn chips scoops with Guacamole and enjoy!

Nicole Kidman's Rice Pudding

“Rice Pudding reminds me so much of my childhood. It was one of my mother’s favorites, and now it’s one of mine.”

Ingredients:

• ¼ cup rice
• 2 cups water
• pinch of salt
• 3 eggs
• ⅓ cup sugar
• 1 tablespoon vanilla essence
• 2½ cups milk
• ¼ cup sultanas

Instructions:

Preheat the oven to 350 degrees.

Bring the water and salt to the boil then gradually add the rice. Boil rapidly uncovered for 10 minutes and drain well. Beat eggs, sugar and vanilla together. Add the rice and sultanas. Slowly add the milk and gradually stir to combine evenly.

Pour into a shallow ovenproof dish and stand the dish in a baking tin. Fill the baking tin with water so it reaches half way up the baking dish. Bake in a moderate oven for 30-35 minutes. Stir the rice with a fork to prevent a skin from forming. Reduce heat to 320 degrees and bake for a further 30-40 minutes or until custard is set.

Jennifer Aniston's Favorite Quinoa Salad

“This is a really simple salad, but so delicious, and all these beautiful, healthy ingredients, make it one of my favorites.”

Ingredients:

• ½ cup quinoa
• 1 cup water
• Pinch of salt
• 1 bunch flat leaf parsley washed and chopped (thick stems removed)
• 4 Persian cucumbers peeled in strips, seeded and diced
• 2 medium tomatoes diced
• 1 ripe, but slightly firm avocado diced
• 2 -3 Tbs. extra virgin olive oil
• Salt & pepper to taste

Instructions:

1. In a small saucepan bring water and salt to a boil.

2. Stir in quinoa, cover and lower the heat to simmer. Cook for 15 minutes.

3. Put quinoa into a medium size mixing bowl and cool.

4. Add parsley, cucumbers, tomatoes, avocado & oil to quinoa.

5. Mix and season to taste with salt and pepper.

Ellen's Vegan Sliders

“I love this recipe because it’s a compassionate way to eat and the sliders taste even better than ones made with beef. And they’re half the size of a regular burger so you can eat like 12 of them.”

Ingredients:

• 1 firm avocado
• ½ head of iceberg lettuce
• 1 small jar dill pickle slices
• 3 thinly sliced Roma tomatoes
• ¼ red onion, thinly sliced
• 6 slices tempeh bacon (optional)
• 12 vegan veggie patties
• ½ tsp. extra virgin olive oil
• 1 bottle vegan Thousand Island dressing
• 12 3-inch wheat buns or wheat dinner rolls

Instructions:

Pre-heat oven to 350 degrees.

Defrost veggie patties according to package.

Meanwhile prep everything you need to assemble the sliders.

Cut Avocado in quarters and discard the skins and pit.

Cut each avocado quarter into 6 thin slices then gently fan them out onto a plate and reserve.

Cut 12 uniform pieces of iceberg lettuce about 3” in diameter. Place them on a plate and reserve.

Remove about 24 pickle slices from the jar and using a paper towel, gently squeeze them dry.

Using a sharp serrated knife Slice the tomatoes into thin circles. Each tomato should easily yield 8 slices minimum. Lay out each slice onto a paper towel to remove excess moister.

Slice the red onion as thinly as possible and reserve.

Cut each piece of bacon in half and bake them on an un-greased cookie sheet at 350º until they are hot and crisp.

Using a cookie cutter or a small glass cup cut out 2.5- to 3-inch patties from the defrosted veggie Patties. Reserve the trimmings for another use.

Cook all the patties in a hot pan with the olive oil. Reserve the patties warm.

At the same time; toast each bun in a dry hot pan or with a small amount of vegan butter.

To assemble, lay out 6 buns open face, and spread a small amount of 1,000 island on each side. Place patties on the bottom. Then 2 slices of Tempe bacon, 2 slices of pickles, 2 slices of tomato, a few slices of onion, 2 pieces of avocado, and one piece of iceberg lettuce followed by the top bun.

Repeat the process with the remaining 6 buns. Place the sliders on a platter and serve.