Ingredients:

• 1 cup all-purpose flour


• 1/4 cup cocoa powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 1/2 cup packed brown sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 cup chocolate chips


• 1/4 cup Nutella hazelnut spread

Instructions:

Preheat the oven to 350F 175C

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt

In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth

Beat in the egg and vanilla extract until well combined

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

Stir in the chocolate chips

Scoop a tablespoon of cookie dough and flatten it in your palm

Place a small dollop about 1/2 teaspoon of Nutella in the center of the flattened dough

Fold the edges of the dough around the Nutella, enclosing it completely

Roll into a ball

Place the Nutella-filled cookie dough balls onto a baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Ingredients:

• 1 cup creamy peanut butter


• 1/2 cup butter, softened


• 1 1/2 cups packed brown sugar


• 3 large eggs


• 1 teaspoon vanilla extract


• 2 teaspoons baking soda


• 4 1/2 cups old-fashioned oats


• 1 cup semi-sweet chocolate chips


• 1 cup M&M's candies


• 1/2 cup chopped nuts such as peanuts or walnuts

Instructions:

Set the oven to 350F 175C and heat it up

Mix the peanut butter, softened butter, and brown sugar in a large bowl until the mixture is smooth

The eggs and vanilla extract should be added and mixed in well

Add the old-fashioned oats and baking soda and mix until a dough forms

Add the M&Ms, chocolate chips, and chopped nuts and mix them in

Using a cookie scoop or spoon, drop dough by the tablespoon onto baking sheets that have not been greased

Use the back of a spoon or a fork to gently flatten each cookie

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden

Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

Enjoy these chocolate peanut butter monster cookies that are chewy and tasty!

Ingredients:

• 1 can 16 ounces refried beans


• 1 cup sour cream


• 1 cup guacamole


• 1 cup salsa


• 1 cup shredded cheddar cheese


• 1/2 cup sliced black olives


• 1/4 cup chopped green onions


• Tortilla chips, for serving

Instructions:

Spread out the refried beans in the dish's bottom so they cover the whole thing

Put some sour cream on top of the beans

Put guacamole, salsa, shredded cheese, black olives, and green onions on top of that

Put it out with tortilla chips nearby to dip

Ingredients:

• 6 ears of corn, husks removed


• 1/2 cup unsalted butter, melted


• 2 tablespoons olive oil


• 2 teaspoons garlic powder


• 2 teaspoons smoked paprika


• 1 teaspoon cayenne pepper adjust to taste


• Salt and black pepper to taste


• Fresh parsley, chopped for garnish

Instructions:

Preheat the grill to medium-high heat

In a small bowl, mix melted butter, olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper to create the basting sauce

Brush each ear of corn generously with the basting sauce, ensuring even coverage

Place the corn directly on the grill grates and cook for 12-15 minutes, turning occasionally, until the corn is tender and has a nice char

During grilling, baste the corn with the sauce every 5 minutes for added flavor

Remove the grilled corn from the heat and place on a serving platter

Garnish with fresh chopped parsley and serve hot

Enjoy your delicious and flavorful grilled corn on the cob!

Ingredients:

• 1 head cauliflower, chopped


• 1 cup cooked lentils


• 1 onion, diced


• 2 cloves garlic, minced


• 1 bell pepper, diced


• 1 cup tomato sauce


• 2 tablespoons tomato paste


• 1 tablespoon soy sauce


• 1 tablespoon maple syrup


• 1 teaspoon chili powder


• 1/2 teaspoon smoked paprika


• Salt and pepper, to taste


• 6 hamburger buns

Instructions:

Add the onion and garlic to a large skillet and cook them until the onion is clear

Put in the bell pepper and cauliflower

Cook until soft

Mix in the soy sauce, maple syrup, chili powder, smoked paprika, salt, and pepper

Add the lentils and mix them in

Let the sauce thicken and the flavors blend for 10 to 15 minutes

It's possible to toast the hamburger buns

Put some of the cauliflower and lentil mix on the bottom half of each bun

Put the other half of the bun on top

Enjoy while hot!

Ingredients:

• 2 ripe avocados, sliced


• 1 head of romaine lettuce, chopped


• 1/4 cup cherry tomatoes, halved


• 1/4 cup red onion, thinly sliced


• 1/4 cup cucumber, diced


• 1/4 cup crumbled feta cheese


• 1/4 cup roasted sunflower seeds

Instructions:

In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion, cucumber, and crumbled feta cheese

Gently toss the salad ingredients together

Carefully arrange the sliced avocados on top of the salad mixture

Sprinkle roasted sunflower seeds over the salad for added crunch and flavor

Drizzle your favorite salad dressing over the salad just before serving

Use a tangy vinaigrette or creamy ranch dressing to complement the flavors

Ingredients:

• 1 cup couscous


• 2 cups water


• 2 tablespoons olive oil


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1 teaspoon paprika


• 1/2 teaspoon ground cinnamon


• 1 can 15 oz chickpeas, drained and rinsed


• 1 can 15 oz white beans, drained and rinsed


• 1 head cauliflower, cut into florets


• 2 cups vegetable broth


• Salt and pepper to taste


• Fresh cilantro leaves for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and garlic, saut until translucent

Stir in ground cumin, ground coriander, paprika, and ground cinnamon

Cook for 1-2 minutes until fragrant

Add chickpeas, white beans, and cauliflower florets to the pot

Stir to combine with the spices

Pour in vegetable broth and bring to a boil

Reduce heat to simmer, cover, and cook for 20-25 minutes or until cauliflower is tender

While the stew is simmering, prepare couscous

Bring 2 cups of water to a boil in a separate saucepan

Stir in couscous, cover, and remove from heat

Let it sit for 5 minutes, then fluff with a fork

Season the stew with salt and pepper to taste

To serve, spoon couscous onto plates and top with the bean and cauliflower stew

Garnish with fresh cilantro leaves

Enjoy your North African Couscous With Beans and Cauliflower Stew!

Ingredients:

• 1 box brownie mix


• 1/4 cup tequila


• 1/4 cup triple sec


• Zest of 1 lime


• Juice of 1 lime

Instructions:

Warm the oven up to 175F 350C

Follow the directions on the brownie mix package, but instead of water, use tequila and triple sec

Add lime juice and zest to the batter and mix them in

Put the batter into a 9x9-inch baking pan that has been greased

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let cool all the way down before cutting into bars

Ingredients:

• 3 lbs beef chuck roast


• 1 onion, sliced


• 4 cloves garlic, minced


• 1 cup beef broth


• 1/2 cup soy sauce


• 1/4 cup Worcestershire sauce


• 1 tablespoon dijon mustard


• 1 teaspoon dried thyme


• 1/2 teaspoon black pepper


• 8 hoagie rolls


• 8 slices provolone cheese

Instructions:

Put the beef chuck roast in the crock pot

On top, put sliced onions and minced garlic

Soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper should all be mixed together in a bowl

Add the mix to the slow cooker with the beef

For 8 hours, or until the beef is soft, cover and cook on low heat

Take the beef out of the slow cooker and use two forks to shred it

Take the cooking liquid out of the slow cooker and set it aside to use as a dip

Put shredded beef and a slice of provolone cheese in each sliced hoagie roll

Serve the sandwiches with the cooking liquid that you saved to dip them in

Ingredients:

• 2 duck breasts


• 1 cup Southbrook Framboise wine


• 1/4 cup raspberry jam


• 2 tablespoons balsamic vinegar


• Salt and pepper to taste


• Fresh rosemary for garnish

Instructions:

Score the duck breasts' skin and sprinkle them with a lot of salt and pepper

Put Southbrook Framboise wine, raspberry jam, and balsamic vinegar in a small saucepan

Bring to a simmer over medium-low heat and cook, stirring every now and then, until the liquid is reduced by half

Set a skillet over medium-high heat to warm it up

Put the duck breasts on the grill with the skin side down

Cook for 6 to 8 minutes, or until the skin is golden brown and crispy

Turn the meat over and cook for another two to three minutes, or longer if you like it more done

Take the duck breasts out of the pan and let them rest for a few minutes

Then cut them into pieces

Spread the raspberry glaze on top of the duck breasts that have been sliced, and then add some fresh rosemary on top

Serve right away and enjoy!