Ingredients:

• 3/4 cup almond flour
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• 1 cup powdered sugar
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• 2 large egg whites, room temperature
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• 1/4 cup granulated sugar
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• 1/2 teaspoon peppermint extract
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• 1/4 teaspoon cream of tartar
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• Red food coloring optional
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• 1/2 cup white chocolate chips, melted
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• Crushed peppermint candies for garnish
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Instructions:

Warm the oven up to 300F 150C and put parchment paper on baking sheets

Pulse the powdered sugar and almond flour together in a food processor until they are well mixed

Beat egg whites on medium speed in a clean bowl until they foam up

Keep beating after adding the cream of tartar until soft peaks form

As you keep beating, slowly add the granulated sugar until stiff peaks form

If you want to use food coloring, add it now

Then beat it until it's all mixed in

Mix the almond flour mixture into the egg whites until everything is smooth

Fill a piping bag with a round tip with the batter

Place small rounds on the baking sheets that have been prepared, leaving space between each one

If there are any air bubbles, tap the baking sheets on the counter to get rid of them

Then, leave the macarons at room temperature for 20 to 30 minutes until a skin forms on top

Put the macarons in the oven for 15 to 18 minutes, or until they are set and can be easily taken off the paper

Leave them on the baking sheets to cool all the way down

Melt white chocolate and put two macarons together in a sandwich once they are cool

Sprinkle crushed peppermint candies around the edges of the filled macarons to make them look nice

Put the macarons with white chocolate inside in the fridge for 30 minutes so that the chocolate can set

Ingredients:

• 2 cups canned black beans, drained and rinsed
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• 1 cup cooked quinoa
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• 1/2 cup corn kernels
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• 1/2 cup finely chopped red bell pepper
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• 1/4 cup finely chopped red onion
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• 2 cloves garlic, minced
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• 1 tsp ground cumin
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• 1 tsp chili powder
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• 1/2 tsp paprika
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• Salt and pepper to taste
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• 1/4 cup breadcrumbs
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• 1/4 cup chopped fresh cilantro
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• 4 whole wheat burger buns
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• Lettuce leaves
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• Sliced tomato
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• Sliced avocado
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• Sliced red onion
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• 4 slices pepper jack cheese optional
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• Cooking oil for frying
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• 1 package frozen curly fries
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• Your favorite burger condiments e
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• g
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• , ketchup, mayo, mustard
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Instructions:

Use a fork or potato masher to mash the black beans in a large bowl until they are mostly smooth but still have some chunks

To the mashed beans, add corn, red bell pepper, red onion, cumin, chili powder, paprika, salt, and pepper

They should all be cooked first

Make sure to mix the ingredients together well

Mix in the chopped cilantro and bread crumbs to help the mixture stick together

If it's too dry, add a little water until it's the right consistency

Make burger patties out of the four equal parts of the mixture

Put a skillet or grill pan over medium-high heat and add a little cooking oil to it

The veggie burger patties should be cooked for four to five minutes on each side, or until they get a nice crust and are warm all the way through

If you want to use cheese, put a slice on top of each patty in the last minute of cooking and cover it until the cheese melts

Do what it says on the package and bake the curly fries until they are crispy and golden brown while the burgers are cooking

To put the burgers together, put a lettuce leaf on the bottom half of each bun and then a veggie patty on top of it

You can add sliced tomato, avocado, red onion, and any other toppings you like on top

Along with the Mexican Veggie Burgers, serve a lot of crispy curly fries

Have fun with your tasty Mexican veggie burgers and curly fries!

Ingredients:

• 2 1/4 cups all-purpose flour
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon salt
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• 3/4 cup unsalted butter, softened
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• 3/4 cup granulated sugar
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• 1 large egg
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• 1 teaspoon vanilla extract
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• Food coloring pink, blue, and green
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• Mini chocolate chips
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• Mini marshmallows
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• Pink decorating sugar
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Instructions:

Mix flour, baking powder, and salt together in a bowl with a whisk

In a different large bowl, beat the butter and sugar together until they are fluffy and light

Add the egg and vanilla extract and mix them in well

Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms

Split the dough into three equal pieces

To make pink, blue, and green dough, add a few drops of food coloring to each piece

Cover each color of dough in plastic wrap and put it in the fridge for one to two hours

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Roll out a small amount of each color of dough into a ball about the size of a marble

Put the balls on the baking sheet so that they look like bunnies

Use bigger balls for the bodies and smaller balls for the heads

For eyes and noses, press small chocolate chips onto the heads

For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies

Quickly take the cookies out of the oven and press little marshmallows onto the bunny bodies while they are still warm

On top of the bunny ears, sprinkle pink fine sugar

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

Ingredients:

• 1 quart peppermint ice cream
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• 1 1/2 cups chocolate sandwich cookie crumbs
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• 1/4 cup unsalted butter, melted
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• 1 cup heavy cream
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• 1/4 cup powdered sugar
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• 1 teaspoon vanilla extract
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• 1/2 cup crushed peppermint candies or candy canes
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Instructions:

Take the peppermint ice cream out of the freezer and let it soften for a few minutes

In a mixing bowl, combine the chocolate sandwich cookie crumbs and melted butter

Press the mixture into the bottom of a 9-inch springform pan to form the crust

Spread the softened peppermint ice cream evenly over the crust in the pan

Smooth the top with a spatula

Cover the pan with plastic wrap and freeze for at least 4 hours or until firm

Before serving, whip the heavy cream until soft peaks form

Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form

Remove the cake from the freezer and release it from the springform pan

Transfer it to a serving plate

Spread the whipped cream over the top of the cake

Sprinkle crushed peppermint candies or candy canes over the whipped cream as a garnish

Slice and serve immediately

Enjoy!

Ingredients:

• 2 racks of baby back ribs
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• 1 can 12 oz Dr
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• Pepper
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• 1 cup barbecue sauce
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• 1 tablespoon soy sauce
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1 teaspoon paprika
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• Salt and pepper to taste
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Instructions:

Remove the membrane from the back of the ribs and cut into individual ribs

Season the ribs with salt, pepper, garlic powder, onion powder, and paprika

In the pressure cooker, combine Dr

Pepper, barbecue sauce, and soy sauce

Place the seasoned ribs into the pressure cooker, ensuring they are well coated with the sauce mixture

Close the pressure cooker lid and set to high pressure

Cook for 25 minutes

Once done, release pressure and carefully open the lid

Preheat oven broiler

Transfer ribs to a baking sheet and brush with additional barbecue sauce

Broil in the oven for 5-7 minutes or until the edges are slightly charred

Serve the Dr

Pepper ribs hot, garnished with extra sauce if desired

Ingredients:

• 4 boneless, skinless chicken breasts, diced
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• 1 packet ranch seasoning mix
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• 1 cup diced bacon
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• 1 cup diced onion
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• 1 cup diced bell pepper
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• 1 cup sliced mushrooms
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• 2 cups pizza sauce
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• 2 cups shredded mozzarella cheese
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• 1/4 cup grated Parmesan cheese
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• 1/4 cup chopped fresh parsley
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• 1/4 teaspoon garlic powder
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• 1/4 teaspoon black pepper
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• 1 pound penne pasta, cooked al dente
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Instructions:

Diced chicken, bacon, onion, bell pepper, mushrooms, pizza sauce, mozzarella cheese, Parmesan cheese, parsley, garlic powder, and black pepper should all be put in a slow cooker

Use a stir to mix

Put the lid on top and set the heat to low

Cook for 4 to 6 hours, or until the chicken is well done and soft

Add the cooked penne pasta and stir it in during the last 30 minutes of cooking

If you want, you can serve it hot and top it with more Parmesan cheese and parsley

Ingredients:

• 1 cup granulated sugar
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• 1/4 cup water
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• 1/2 cup heavy cream
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• 2 tablespoons unsalted butter
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• 1/2 teaspoon sea salt
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• 1/2 teaspoon ground cinnamon
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Instructions:

In a heavy-bottomed saucepan, combine granulated sugar and water over medium-high heat

Stir until the sugar dissolves, then stop stirring and let it boil until it turns into a deep amber color

Remove the saucepan from heat and carefully add the heavy cream

Be cautious as it may bubble up

Stir in the butter until it's completely melted, and then mix in the sea salt and ground cinnamon

Allow the sauce to cool slightly before transferring it to a jar or container for storage

Use it as a delicious topping for pancakes, waffles, ice cream, or your favorite desserts

Ingredients:

• 1 whole beef brisket 12-15 lbs
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• 1/4 cup kosher salt
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• 1/4 cup black pepper
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• 1/4 cup smoked paprika
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• 1/4 cup brown sugar
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• 2 tablespoons garlic powder
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• 2 tablespoons onion powder
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• 1 tablespoon cayenne pepper
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• Wood chunks preferably oak or hickory
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Instructions:

Trim excess fat from the brisket, leaving a 1/4-inch layer

Combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub

Generously coat the brisket with the rub, ensuring an even distribution on all sides

Let the seasoned brisket rest in the refrigerator for at least 4 hours or overnight for optimal flavor absorption

Prepare your smoker for indirect heat at 225F 107C using oak or hickory wood chunks for added smokiness

Place the brisket on the smoker grates, fat side up, and insert a meat thermometer into the thickest part of the meat

Smoke the brisket until it reaches an internal temperature of 200-205F 93-96C, which may take approximately 1

5 hours per pound

Once done, wrap the brisket in foil and let it rest for at least 30 minutes to allow the juices to redistribute

Slice against the grain and serve with your favorite BBQ sauce or enjoy it as is

Pair with your preferred sides and beverages for the perfect BBQ experience

Ingredients:

• 2 ripe bananas, mashed
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• 4 eggs
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• 1/2 cup almond flour
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• 1/2 teaspoon baking powder
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• 1/2 teaspoon cinnamon
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• Coconut oil, for cooking
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Instructions:

Beat the eggs and mashed bananas together in a mixing bowl

Stir in cinnamon, baking powder, and almond flour

Blend until thoroughly blended

In a skillet over medium heat, preheat the coconut oil

To make the desired size pancakes, pour pancake batter onto the skillet

Fry until surface bubbles appear, then turn and continue cooking until both sides are golden brown

Proceed with the leftover batter

Enjoy and warm up!