Ingredients:

• 2 lbs Yukon gold potatoes, peeled and quartered


• 4 tbsp unsalted butter


• 1/2 cup whole milk


• Salt, to taste


• Black pepper, to taste

Instructions:

Place the peeled and quartered potatoes in a large pot filled with cold water

Bring to a boil over medium-high heat

Reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes

Drain the potatoes and return them to the pot

Add butter and milk

Mash the potatoes using a potato masher until smooth and creamy

Season with salt and black pepper to taste

Serve hot, garnished with additional butter if desired

Ingredients:

• 1/2 cup coarsely ground coffee beans


• 2 cups cold water


• 1/2 cup milk of your choice


• 2 tablespoons sweetened condensed milk


• Ice cubes

Instructions:

Combine the coarsely ground coffee beans and cold water in a jar or pitcher

Stir well, cover, and refrigerate for 12-24 hours to steep

Strain the cold brew concentrate through a fine-mesh sieve or coffee filter into a clean container

Fill a glass with ice cubes

Pour the cold brew concentrate over the ice, leaving some room at the top

Add the milk of your choice to the glass

Drizzle in the sweetened condensed milk for added sweetness

Stir gently to combine all the ingredients

Enjoy your refreshing Cold Brew Coffee Latte!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1 tsp ground cinnamon


• 1/2 tsp ground nutmeg


• 1/2 tsp ground cloves


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1 cup canned pumpkin puree


• 1/2 cup whole milk


• 1 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, mixing well after each addition

Stir in the pumpkin puree until well combined

Add half of the dry ingredient mixture to the wet ingredients and mix until just combined

Pour in the milk and vanilla extract, and mix until smooth

Add the remaining dry ingredients and mix until the batter is well combined and smooth

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

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

Remove from the oven and allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can frost the cupcakes with your favorite frosting and add any desired decorations

Enjoy your delicious pumpkin cupcakes!

Ingredients:

• 4 boneless, skinless chicken breasts


• 2 tablespoons olive oil


• 1 tablespoon chili powder


• 1 teaspoon cumin


• 1 teaspoon paprika


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• Salt and pepper to taste

Instructions:

Add the garlic powder, onion powder, salt, and pepper to a small bowl and mix them together

The chicken breasts should be rubbed with the spice mix on both sides

Put olive oil in a big skillet and heat it over medium-high heat

While the chicken is cooking, make sure the juices in the chicken run clear

Cook the chicken breasts for about seven to eight minutes on each side

Take the chicken out of the pan and let it rest for a few minutes

Ingredients:

• 8 oz penne pasta


• 2 chicken breasts, cooked and diced


• 1 cup Caesar salad dressing


• 1 cup cherry tomatoes, halved


• 1/2 cup grated Parmesan cheese


• 2 cups chopped romaine lettuce


• 1/4 cup chopped fresh parsley


• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the penne pasta until it is al dente

Remove the water and set it aside

Put the cooked pasta, diced chicken breasts, cherry tomatoes cut in half, grated Parmesan cheese, chopped romaine lettuce, and chopped fresh parsley in a large bowl

Toss the pasta and salad with the Caesar dressing until everything is well mixed

Add pepper and salt to taste

Serve right away or put in the fridge until you're ready to serve

Ingredients:

• 2 cups mixed fresh fruit such as strawberries, blueberries, kiwi, mango


• 1/4 cup honey or maple syrup


• 1 cup coconut water

Instructions:

Cut the fresh fruit into little cubes

Put the chopped fruit, honey or maple syrup, and coconut water in a blender

Mix until it's smooth

Place the mix into popsicle molds

Place popsicle sticks inside the molds

Put it in the freezer for at least four hours, or until it's solid

When the popsicles are frozen, run the molds under warm water to get the popsicles out

Enjoy your cool, fresh fruit popsicles!

Ingredients:

• 1 tbsp olive oil


• 1 onion, chopped


• 2 carrots, diced


• 2 celery stalks, diced


• 2 garlic cloves, minced


• 6 cups chicken broth


• 1 cup cooked chicken, shredded


• 1 cup uncooked orzo pasta


• 1 tsp dried thyme


• Salt and pepper to taste


• Fresh parsley for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, carrots, celery, and garlic

Cook until softened, about 5 minutes

Pour in chicken broth and bring to a simmer

Add shredded chicken, orzo pasta, and dried thyme

Season with salt and pepper

Simmer for 10-12 minutes or until orzo is cooked through

Serve hot, garnished with fresh parsley

Ingredients:

• 2 cups white sugar


• 1/2 cup unsalted butter


• 1/2 cup heavy cream


• 1 teaspoon vanilla extract


• 1 cup chopped pecans


• 1/2 cup white chocolate chips


• 1/2 cup milk chocolate chips

Instructions:

Line an 8x8 inch square pan with parchment paper, leaving some overhang for easy removal later

In a large saucepan over medium heat, combine the sugar, butter, and heavy cream

Stir until the mixture comes to a boil

Once boiling, insert a candy thermometer and cook until the temperature reaches 238F 114C, stirring constantly to prevent burning

Remove the saucepan from the heat and stir in the vanilla extract, chopped pecans, white chocolate chips, and milk chocolate chips until well combined and the chocolate is fully melted

Pour the mixture into the prepared pan and spread it evenly

Allow the fudge to cool at room temperature until it sets, which may take a few hours

Once set, use the parchment paper overhang to lift the fudge out of the pan

Place it on a cutting board and cut it into squares

Serve and enjoy your delicious butter pecan fudge!