Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces


• 1/4 cup cornstarch


• 3 tablespoons soy sauce


• 2 tablespoons rice vinegar


• 2 tablespoons hoisin sauce


• 1 tablespoon sesame oil


• 1 tablespoon honey


• 2 teaspoons minced garlic


• 1 teaspoon minced ginger


• 1/2 teaspoon red pepper flakes


• 1/4 cup chicken broth


• 2 green onions, thinly sliced


• 1 tablespoon sesame seeds optional


• Cooking oil for frying

Instructions:

Toss the chicken pieces in cornstarch in a bowl until they are well covered

The sauce is made by mixing soy sauce, rice vinegar, hoisin sauce, sesame oil, honey, garlic, ginger, and red pepper flakes in a different bowl

In a pan, heat the oil over medium-high heat

Fry the chicken until it's golden brown and fully cooked, which should take about 5 to 6 minutes

Take it off and let it dry on paper towels

Set aside a second pan and add one tablespoon of oil to it

After you add the green onions, cook for one to two minutes

Put the chicken broth and the sauce mix into the pan

Bring to a simmer and cook for two to three minutes, or until the sauce gets a little thicker

Pour the sauce over the fried chicken and toss it around to cover it all

Add one to two more minutes of cooking

If you want, you can sprinkle sesame seeds on top and serve hot

Ingredients:

• 1 cup creamy peanut butter


• 1 cup Greek yogurt


• 1/4 cup honey


• 1 teaspoon vanilla extract


• 1 cup granola


• 1/2 cup chopped peanuts


• 1/4 cup chocolate chips


• Whipped cream for garnish

Instructions:

In a mixing bowl, combine peanut butter, Greek yogurt, honey, and vanilla extract

Mix until smooth

In serving glasses or bowls, layer the peanut butter mixture with granola, chopped peanuts, and chocolate chips

Repeat the layers until the glasses are filled, finishing with a layer of granola on top

Refrigerate the parfaits for at least 1 hour to chill and allow the flavors to meld

Before serving, garnish with whipped cream and a sprinkle of chopped peanuts and chocolate chips

Enjoy the delicious Peanut Butter Parfait!

Ingredients:

• 1 cup dairy-free chocolate chips


• 2 tablespoons peanut butter


• 1 pound fresh strawberries, washed and dried

Instructions:

In a microwave-safe bowl, melt the dairy-free chocolate chips in 30-second intervals, stirring in between until smooth

Stir in the peanut butter until well combined with the melted chocolate

Holding a strawberry by the stem, dip it into the chocolate-peanut butter mixture, swirling to coat evenly

Place the dipped strawberry onto a parchment-lined baking sheet

Repeat with the remaining strawberries

Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set

Once set, transfer the strawberries to a serving plate and enjoy!

Ingredients:

• 1 box of cake mix flavor of your choice


• 1/2 cup vegetable oil


• 3 large eggs


• 1 cup water


• 1 cup frosting flavor of your choice


• 1 package candy melts assorted colors


• Cake pop sticks


• Sprinkles or edible decorations

Instructions:

Preheat the cake pop machine according to the manufacturer's instructions

In a large bowl, combine the cake mix, vegetable oil, eggs, and water

Mix until well combined

Fill each cake pop cavity with the batter using a spoon or a piping bag

Close the machine and cook for 4-5 minutes or until the cake pops are cooked through

Remove the cake pops from the machine and let them cool completely on a wire rack

Once the cake pops are cooled, melt the candy melts in separate bowls according to the package instructions

Dip each cake pop stick into the melted candy and insert it into a cake pop

Let it set

Dip each cake pop into the melted candy, ensuring it's fully coated

Allow any excess to drip off

Decorate the cake pops with sprinkles or edible decorations while the candy coating is still wet

Place the decorated cake pops upright in a Styrofoam block to let them dry completely

Once the candy coating is set, your cake pops are ready to enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup granulated sugar


• 1/4 cup brown sugar


• 1/2 cup unsalted butter, melted


• 1/2 cup milk


• 1 egg


• 1 tsp vanilla extract


• 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1/2 cup chocolate chips


• 1/2 cup Rolo candies, chopped


• 4 oz cream cheese, softened

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined

Add the egg, milk, and vanilla extract to the bowl and mix until smooth

In a separate bowl, combine the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the chocolate chips and chopped Rolo candies

In another bowl, beat the softened cream cheese until smooth

Fill each muffin cup with a spoonful of muffin batter, then add a dollop of cream cheese on top

Cover the cream cheese with more muffin batter, filling each cup about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Chocolate Chip Cheesecake Muffins with Rolos!

Ingredients:

• 200g Beaufort cheese


• 1 baguette


• 50g butter


• 2 cloves garlic


• 150g thinly sliced prosciutto


• 1 cup cornichons small pickles

Instructions:

Warm the oven up to 350F 182C

Put rounds of baguette on a baking sheet after cutting it into slices

In a small saucepan, melt the butter over low heat

Add the crushed garlic cloves to the melted butter and let it cook for two minutes

Spread garlic butter on slices of baguette

Bake the baguette slices for 5 to 7 minutes, or until they are just barely toasted

Beaufort cheese should be cut into thin wedges

The prosciutto, Beaufort cheese, and cornichons should be put on a serving platter

Along with the cheese, prosciutto, and cornichons, serve toasted baguette slices

Ingredients:

• 2 cups all-purpose flour


• 1 tablespoon baking powder


• 1/2 teaspoon salt


• 1/4 cup unsalted butter, melted


• 1 cup milk


• 1 egg


• 1 1/2 cups shredded cheddar cheese


• 3 cloves garlic, minced


• 2 tablespoons fresh parsley, chopped

Instructions:

Warm your oven up to 375 F 190 C and put paper liners in a muffin tin

Put the flour, baking powder, and salt in a large bowl and mix them together

Melt the butter and add the milk and egg to a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Shred the cheddar cheese, mince the garlic, and chop the fresh parsley

Fill up each muffin pan cup about two thirds of the way to the top with muffin batter

The muffins should be baked in a hot oven for 18 to 20 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Enjoy the warm Cheese Garlic Muffins!

Ingredients:

• 1 lb ground beef


• 1 onion, diced


• 1 bell pepper, diced


• 2 cloves garlic, minced


• 1 can 15 oz black beans, drained and rinsed


• 1 can 15 oz kidney beans, drained and rinsed


• 1 can 15 oz corn, drained


• 1 can 15 oz diced tomatoes


• 1 can 8 oz tomato sauce


• 1 can 4 oz diced green chiles


• 1 packet taco seasoning


• 1 cup beef broth


• Salt and pepper to taste

Instructions:

In a skillet over medium heat, cook ground beef until browned

Drain excess fat

Add diced onion, bell pepper, and minced garlic to the skillet

Cook until softened, about 5 minutes

Transfer cooked beef and vegetables to a slow cooker

Add black beans, kidney beans, corn, diced tomatoes, tomato sauce, diced green chiles, taco seasoning, and beef broth to the slow cooker

Stir to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours

Season with salt and pepper to taste before serving

Ingredients:

• 1 cup dried black-eyed peas, soaked overnight


• 8 cups chicken broth


• 1 pound ham, diced


• 1 onion, chopped


• 2 celery stalks, chopped


• 3 cloves garlic, minced


• 1 teaspoon thyme


• 1 teaspoon smoked paprika


• Salt and pepper to taste


• 4 cups collard greens, chopped


• 2 cups cooked rice

Instructions:

In a large pot, combine soaked black-eyed peas and chicken broth

Bring to a boil, then simmer until peas are tender

In a separate pan, saut diced ham until browned

Add onions, celery, and garlic

Cook until vegetables are softened

Transfer ham and vegetable mixture to the pot with black-eyed peas

Add thyme, smoked paprika, salt, and pepper

Simmer for 20 minutes

Stir in chopped collard greens and cook until wilted

Adjust seasoning if needed

Serve the soup over cooked rice

Enjoy your delicious Hopping John Soup!