Ingredients:

• 1 box brownie mix


• 1/4 cup vegetable oil


• 2 large eggs


• 1/4 cup water


• 1 cup chocolate frosting


• 2 cups chocolate melting wafers


• Cake pop sticks


• Sprinkles for decoration

Instructions:

Preheat the oven according to the brownie mix instructions

In a bowl, mix brownie mix, vegetable oil, eggs, and water until well combined

Pour the batter into a greased baking pan and bake as directed on the box

Once baked, let the brownies cool completely and crumble them into a large bowl

Add chocolate frosting to the crumbled brownies and mix until a dough-like consistency is formed

Scoop small portions of the brownie mixture and roll them into bite-sized balls, then place on a lined baking sheet

Insert cake pop sticks into each brownie ball

Melt chocolate wafers following package instructions

Dip each brownie pop into the melted chocolate, ensuring even coating

Decorate with sprinkles while the chocolate is still wet

Allow the chocolate to set by placing the cake pops in the refrigerator for about 30 minutes

Once set, your Pure Puppy Love Brownie Cake Pops are ready to enjoy!

Ingredients:

• 1 cup unsalted butter


• 1 and 1/2 cups granulated sugar


• 1/2 cup brown sugar


• 4 large eggs


• 1 tablespoon vanilla extract


• 1 cup all-purpose flour


• 3/4 cup unsweetened cocoa powder


• 1/2 teaspoon salt


• 1/2 cup salted caramel sauce


• Sea salt, for sprinkling

Instructions:

Preheat oven to 350F 175C

Grease a muffin tin or line with cupcake liners

In a saucepan, melt the butter over low heat

Remove from heat and stir in granulated sugar and brown sugar until well combined

In a mixing bowl, beat the eggs and vanilla extract

Gradually add the sugar mixture, stirring continuously

Sift in the flour, cocoa powder, and salt

Mix until just combined

Fill each muffin cup halfway with the brownie batter

Add a dollop of salted caramel sauce on top of the batter in each cup

Cover the caramel with another spoonful of brownie batter, filling each cup nearly to the top

Bake for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs not wet batter

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely

Once cooled, sprinkle sea salt over the tops of the brownie pies before serving

Ingredients:

• 1 whole chicken about 4 pounds


• 2 tablespoons olive oil


• 2 teaspoons salt


• 1 teaspoon black pepper


• 1 teaspoon paprika


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 lemon, halved


• 4 sprigs fresh thyme


• 4 cloves garlic, smashed

Instructions:

Warm the oven up to 425F 220C

Turn the chicken over and rinse it all over

Then, use paper towels to dry it off

Put paprika, garlic powder, onion powder, olive oil, salt, and pepper in a small bowl

Mix them together

Spread the spice mix on the chicken, inside and out

The lemon halves, thyme sprigs, and crushed garlic cloves should all be put inside the chicken

If you want, you can tie the legs together with kitchen twine

In a roasting pan, put the chicken on a rack with the breast side facing up

After roasting for about an hour and fifteen minutes, the meat should be 165F 75C inside and the juices should run clear

Wait 10 minutes before cutting the chicken up

Enjoy while hot!

Ingredients:

• 2 1/4 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 1 cup unsalted butter, softened


• 3/4 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 teaspoon almond extract


• Assorted food coloring


• Sprinkles and decorations

Instructions:

In a bowl, whisk together flour, baking powder, and salt

In another bowl, cream together butter and sugar until light and fluffy

Beat in the egg, vanilla extract, and almond extract

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

Divide the dough into separate portions and tint each with different food coloring

Wrap the colored doughs in plastic wrap and refrigerate for at least 1 hour

Preheat the oven to 350F 175C and line baking sheets with parchment paper

Shape the dough into small balls and place them on the prepared baking sheets

Flatten each ball slightly and decorate with sprinkles and decorations

Bake for 8-10 minutes, or until the edges are lightly golden

Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely

Ingredients:

• 2 ribeye steaks


• Salt and pepper to taste


• 2 tablespoons olive oil


• 4 cloves garlic, minced


• 1 sprig rosemary, chopped


• 1 bottle Cabernet Sauvignon

Instructions:

Preheat grill to medium-high heat

Season the ribeye steaks generously with salt and pepper on both sides

In a small bowl, mix olive oil, minced garlic, and chopped rosemary

Brush the olive oil mixture onto both sides of the steaks

Grill the steaks for about 4-5 minutes on each side for medium-rare, or to desired doneness

Remove steaks from grill and let them rest for a few minutes

Serve the grilled ribeye steaks with a glass of Cabernet Sauvignon

Ingredients:

• 1 lb broccoli florets


• 1 onion, diced


• 2 cloves garlic, minced


• 1 cup beer


• 3 cups chicken or vegetable broth


• 1 cup heavy cream


• 2 cups shredded cheddar cheese


• 2 tablespoons flour


• 2 tablespoons butter


• Salt and pepper to taste

Instructions:

Put broccoli, onion, garlic, beer, and broth in a slow cooker

Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the broccoli is soft

Melt the butter in a saucepan over medium-low heat

Add the flour and stir it in

Cook for one to two minutes, until it turns golden brown

Slowly whisk in the heavy cream until the mixture is smooth and thick

Mix in the cheese shreds until they melt and become creamy

Stir the cheese mixture into the slow cooker after adding it

Add pepper and salt to taste

Put the lid on top and cook on low for another 30 minutes

Enjoy while hot!

Ingredients:

• 1 cup all-purpose flour


• 2 tablespoons granulated sugar


• 1/4 teaspoon salt


• 1 1/2 cups milk


• 3 large eggs


• 1 teaspoon vanilla extract


• 1/4 cup ricotta cheese


• 1/4 cup mascarpone cheese


• 2 tablespoons powdered sugar


• 1/2 teaspoon cinnamon


• 1/4 cup mini chocolate chips


• 1/4 cup chopped pistachios


• Whipped cream for topping


• Powdered sugar for dusting

Instructions:

Mix the flour, sugar, and salt together in a large bowl using a whisk

Mix the milk, eggs, and vanilla extract in a different bowl using a whisk

Mix the wet and dry ingredients together slowly while whisking them together

Put a nonstick skillet on medium heat and use cooking spray or butter to lightly coat it

Spread out the bottom of the pan by swirling 1/4 cup of the crepe batter around it

The crepe is done when the edges begin to lift and the center is firm

Turn over and cook for one to two more minutes, until golden brown

Take the crepe out of the pan once it's done and repeat with the rest of the batter, stacking them on a plate as you go

Put the mascarpone cheese, powdered sugar, cinnamon, and ricotta cheese in a bowl and mix them together

Mix until it's smooth

Place a big scoop of the cheese mix on top of each crepe

Top with mini chocolate chips and chopped pistachios

Roll the crepes up and put them on plates to serve

Put whipped cream and powdered sugar on top of the cannoli crepes

Serve your tasty cannoli crepes right away and enjoy them!

Ingredients:

• 2 lbs beef stew meat, cubed


• 2 tbsp vegetable oil


• 1 large onion, chopped


• 3 cloves garlic, minced


• 1 bell pepper, diced


• 1 can 14 oz diced tomatoes


• 1/4 cup tomato paste


• 1 cup beef broth


• 2 tsp chili powder


• 1 tsp cumin


• 1 tsp oregano


• 1/2 tsp paprika


• Salt and pepper to taste


• 2 tbsp all-purpose flour optional, for thickening

Instructions:

You can add salt, pepper, and flour to the beef to taste

Make the vegetable oil hot in the pressure cooker while it is on saut mode

In small groups, brown the beef until all sides are seared

Take it out and set it aside

Add onions and garlic and cook them until they get soft

Put in the spices, diced tomatoes, bell pepper, and tomato paste

Mix well

Put the beef back in the pressure cooker after it has been seared

Add the beef broth and mix it in well

It will be on high pressure for 25 minutes after you close the lid

When you're done, either manually release the pressure or let it happen on its own

If you need to, change the seasoning

Simmer on saute mode if you want the sauce to be thicker

Serve hot with tortillas or rice that is still warm

Ingredients:

• 2 tbsp olive oil


• 1 large onion, diced


• 3 cloves garlic, minced


• 1 red bell pepper, diced


• 1 carrot, diced


• 1 tsp ground cumin


• 1 tsp ground coriander


• 1/2 tsp smoked paprika


• 1/4 tsp cayenne pepper


• 1 can 15 oz diced tomatoes


• 1 can 15 oz chickpeas, drained and rinsed


• 2 cups vegetable broth


• 1 cup chopped kale or spinach


• Salt and pepper, to taste


• Fresh cilantro, for garnish


• Cooked couscous or rice, for serving

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and cook until softened, about 5 minutes

Stir in minced garlic, diced red bell pepper, and diced carrot

Cook for another 5 minutes

Add ground cumin, ground coriander, smoked paprika, and cayenne pepper

Cook for 1 minute until fragrant

Pour in diced tomatoes, chickpeas, and vegetable broth

Bring to a simmer and let it cook for 15-20 minutes

Stir in chopped kale or spinach and cook until wilted, about 2-3 minutes

Season with salt and pepper to taste

Serve hot over cooked couscous or rice, garnished with fresh cilantro

Ingredients:

• 4 blood oranges, peeled and sliced


• 1 fennel bulb, thinly sliced


• 1/4 red onion, thinly sliced


• 1/4 cup sliced almonds, toasted


• 2 tbsp chopped fresh mint leaves


• 2 tbsp olive oil


• 1 tbsp balsamic vinegar


• Salt and pepper to taste

Instructions:

In a large bowl, combine the blood orange slices, fennel slices, red onion slices, toasted almonds, and chopped mint leaves

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper

Pour the dressing over the salad and toss gently to coat

Serve immediately as a refreshing side dish or light lunch