Ingredients:

• 3 lbs chicken wings


• 1 cup buffalo sauce


• 1/2 cup butter, melted


• 1/4 cup honey


• 1 tsp garlic powder


• 1/2 tsp onion powder


• Salt and pepper to taste

Instructions:

Buffalo sauce, honey, garlic powder, and onion powder should all be mixed together in a bowl

In a crock pot, put chicken wings

Cover the chicken wings with the sauce mix

Add pepper and salt

When the chicken is fully cooked and soft, cover and cook on low for 4 to 5 hours or high for 2 to 3 hours

If you want the wings to be crispier, you can put them on a baking sheet and broil them for a few minutes until they turn brown

Enjoy while hot!

Ingredients:

• 2 lbs frozen shredded hash browns


• 1/2 cup melted butter


• 1 can 10


• 75 oz condensed cream of chicken soup


• 1 pint sour cream


• 1/2 cup chopped onion


• 2 cups shredded cheddar cheese


• 1 tsp salt


• 1/2 tsp black pepper


• 2 cups crushed cornflakes cereal


• 1/4 cup melted butter for topping

Instructions:

Preheat oven to 350F 175C

In a large bowl, mix together hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and black pepper until well combined

Spread mixture evenly into a greased 9x13 inch baking dish

In a separate bowl, toss crushed cornflakes with melted butter, then sprinkle evenly over the top of the hash brown mixture

Bake in the preheated oven for 45-55 minutes, or until the casserole is hot and bubbly, and the top is golden brown

Ingredients:

• 320g spaghetti


• 150g guanciale or pancetta, diced


• 3 large eggs


• 50g Pecorino Romano cheese, grated


• 50g Parmigiano-Reggiano cheese, grated


• Black pepper, freshly ground

Instructions:

Boil salted water and cook spaghetti until it is al dente

Saute guanciale or pancetta in a pan until golden and crisp while the spaghetti cooks

Add grated cheeses, eggs, and a lot of freshly ground black pepper to a bowl and beat them together

When the spaghetti is done, drain it and add it to the pan with the pancetta or guanciale

Toss the spaghetti to coat it

Take the pan off the heat and quickly add the egg and cheese mixture

Toss the ingredients together very well to make a creamy sauce

Serve right away with more grated cheese and black pepper on top

Ingredients:

• 1 cup Arborio rice


• 4 cups chicken or vegetable broth


• 2 tablespoons olive oil


• 1 small onion, finely chopped


• 2 cloves garlic, minced


• 1 lb chicken breast, diced


• 2 cups Tuscan kale, chopped


• 1/2 cup grated Parmesan cheese


• Salt and pepper to taste

Instructions:

In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering, then reduce heat to low to keep warm

In a large skillet, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Add diced chicken breast to the skillet, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes

Stir in Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly

Begin adding warm broth to the skillet, one ladleful at a time, stirring constantly and allowing the rice to absorb the broth before adding more

Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes

Stir in chopped Tuscan kale during the last 5 minutes of cooking, allowing it to wilt

Remove the skillet from heat, stir in grated Parmesan cheese until melted and combined

Adjust seasoning with salt and pepper if necessary

Serve hot, garnished with additional Parmesan cheese if desired

Ingredients:

• 1 package of Oreo cookies


• 1 package of lollipop sticks


• 1 bag of melting chocolate emoji-shaped if available


• Assorted edible decorations sprinkles, edible glitter, etc

Instructions:

Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin

Mix the crushed Oreos with cream cheese until well combined

This will create a dough-like consistency

Scoop small portions of the Oreo mixture and roll them into bite-sized balls

Insert lollipop sticks into each ball

Melt the chocolate in a microwave-safe bowl according to the package instructions, ensuring it has a smooth consistency

Dip each Oreo ball into the melted chocolate, coating it evenly

Allow any excess chocolate to drip off

Place the chocolate-covered Oreo pops on a parchment paper-lined tray, and add emoji-shaped decorations or sprinkles while the chocolate is still wet

Allow the chocolate to harden by placing the tray in the refrigerator for about 15-20 minutes

Once the chocolate has set, your Emoji Chocolate Covered Oreos Cake Pops are ready to be enjoyed!

Ingredients:

• 2 cups raw cashews, soaked overnight


• 1/4 cup nutritional yeast


• 1/4 cup refined coconut oil, melted


• 2 tablespoons lemon juice


• 2 tablespoons white miso paste


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon salt


• 2 jalapenos, seeded and finely chopped


• 1/4 cup chopped fresh parsley


• 1/4 cup chopped chives


• 1 cup vegan shredded havarti cheese


• 1 cup chopped pecans, toasted

Instructions:

In a food processor, blend soaked cashews, nutritional yeast, melted coconut oil, lemon juice, miso paste, garlic powder, onion powder, and salt until smooth and creamy

Transfer the mixture to a bowl and fold in chopped jalapenos, parsley, chives, and vegan shredded havarti cheese until well combined

Form the mixture into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up

After chilling, unwrap the cheese ball and roll it in toasted chopped pecans until evenly coated

Serve with crackers, sliced vegetables, or crusty bread

Enjoy!

Ingredients:

• 2 cups shredded kale


• 1 cup cherry tomatoes, halved


• 1/2 cup crumbled feta cheese


• 2 tablespoons fresh mint leaves, chopped

Instructions:

Wash and dry the kale thoroughly, then remove the tough stems and shred it into bite-sized pieces

In a large mixing bowl, combine the shredded kale, halved cherry tomatoes, crumbled feta cheese, and chopped fresh mint leaves

Toss all the ingredients together until well mixed

In a separate small bowl, prepare the dressing using your preferred choice of vinaigrette or olive oil with lemon juice and a pinch of salt and pepper

Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly

Let the salad sit for a few minutes to allow the flavors to meld together

Serve the Shredded Kale, Tomatoes, Feta, and Mint Salad chilled as a refreshing and healthy side dish or light meal

Enjoy!

Ingredients:

• 1 cup rice milk


• 1 cup coconut milk


• 1/2 cup rum


• 1/4 cup agave syrup


• 1 teaspoon ground cinnamon


• 1/4 teaspoon vanilla extract


• Pinch of salt

Instructions:

Rum, agave syrup, cinnamon, vanilla extract, and salt should all be mixed together in a bowl

Mix everything together with a whisk

Place the mix into popsicle molds

Place a popsicle stick in each mold

Put it in the freezer for at least six hours, or until it's completely frozen

Take the popsicles out of the molds and enjoy once they are frozen

Ingredients:

• 1 pound ground pork


• 1/2 cup breadcrumbs


• 1/4 cup diced onions


• 1/4 cup diced pickles


• 1/4 cup BBQ sauce


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 4 hamburger buns


• 4 slices American cheese


• 1/4 cup sliced onions for topping


• 1/4 cup dill pickle slices for topping


• Additional BBQ sauce for topping

Instructions:

Put the ground pork, breadcrumbs, diced onions, diced pickles, 1/4 cup of BBQ sauce, salt, and black pepper in a bowl

Combine well

Split the mixture in half and shape each half into a burger patty

Warm up your grill or pan on the stove by setting it on medium-high heat

The pork patties should be cooked all the way through and have grill marks after being on the grill for four to five minutes on each side

Add a slice of American cheese to each patty and let it melt in the last minute of grilling

You can grill or toast the hamburger buns until they are lightly browned

Put a pork patty with melted cheese on the bottom half of each bun to make the burgers

Add sliced onions and dill pickle slices to top of each patty, and then drizzle with more BBQ sauce

Add the top halves of the buns to the burgers to finish them off

Enjoy the McRib BBQ Burgers while they're still hot

Ingredients:

• 1 cup gluten-free oats


• 1 cup almond flour


• 3 tbsp coconut oil, melted


• 3 tbsp maple syrup


• 1/2 tsp vanilla extract


• 1 cup mixed fresh berries strawberries, blueberries, raspberries


• 1/4 cup coconut cream


• 1 tbsp maple syrup

Instructions:

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

Put oats in a food processor and pulse them until they become fine flour

In a bowl, mix together the oat flour, almond flour, maple syrup, vanilla extract, and melted coconut oil

Mix until you get a dough

Cover the bottom and sides of the tart molds with an even layer of dough

Press the dough into the molds

Put it in the oven for 10 to 12 minutes, or until the crust turns golden brown

Let it cool all the way down

Warm up the maple syrup and coconut cream in a small saucepan

Mix everything together well

Put a mix of berries on top of the tart crusts that have cooled

Spread the coconut cream mixture on top of the berries

Put it in the fridge for at least 30 minutes before you serve it

Enjoy these tasty Summer Berry Tarts that are gluten-free and vegan