Ingredients:

• 1 lb ziti pasta


• 1 lb ground beef


• 1 onion, chopped


• 1 red bell pepper, chopped


• 3 cloves garlic, minced


• 1 can 28 oz crushed tomatoes


• 1 can 15 oz kidney beans, drained and rinsed


• 1 can 15 oz black beans, drained and rinsed


• 2 cups beef broth


• 2 tsp chili powder


• 1 tsp cumin


• 1/2 tsp paprika


• Salt and pepper to taste


• 2 cups shredded cheddar cheese

Instructions:

Preheat oven to 375F 190C

Cook ziti pasta according to package instructions until al dente

Drain and set aside

In a large skillet, brown ground beef over medium-high heat

Add chopped onion, bell pepper, and garlic

Cook until vegetables are softened

Stir in crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, paprika, salt, and pepper

Bring to a simmer and cook for 5-7 minutes

Add cooked ziti pasta to the skillet and mix until well combined

Transfer the mixture to a baking dish and sprinkle shredded cheddar cheese over the top

Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly

Serve hot and enjoy!

Ingredients:

• 1 whole chicken about 4 pounds


• 1/2 cup mayonnaise


• 2 tablespoons Meyer lemon zest


• 2 tablespoons Meyer lemon juice


• 1 teaspoon minced garlic


• 1 teaspoon dried thyme


• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a small bowl, mix together mayonnaise, Meyer lemon zest, Meyer lemon juice, minced garlic, dried thyme, salt, and pepper

Pat the chicken dry with paper towels and place it in a roasting pan

Rub the mayonnaise mixture all over the chicken, ensuring it's evenly coated

Roast the chicken in the preheated oven for about 1 hour and 20 minutes or until the internal temperature reaches 165F 75C, basting occasionally with pan juices

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving

Serve the Meyer Lemon Mayonnaise Roasted Chicken hot, garnished with additional Meyer lemon slices if desired

Ingredients:

• 1 cup all-purpose flour


• 2 eggs


• 1 1/2 cups milk


• 2 tablespoons sugar


• 1/4 teaspoon salt


• 2 tablespoons butter, melted


• 1/4 cup caramel sauce


• 1/2 teaspoon sea salt for garnish


• Whipped cream optional, for serving

Instructions:

Whisk the flour, sugar, and salt together in a bowl

Beat the eggs in a different bowl, then add them to the dry ingredients

Combine well

While whisking, add the milk little by little until the batter is smooth

Remove the batter from the heat and let it sit for 15 minutes

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

Put a small amount of batter into the pan and swirl it around to cover the bottom evenly

For about two minutes, or until the edges begin to lift and the bottom of the crepe gets a little brown, cook it

Turn the crepe over carefully and cook the other side for another minute or two, until it turns golden

Take the crepe out of the pan and keep it warm

Do the same thing again with the rest of the batter

Pour caramel sauce over each crepe and sprinkle a little sea salt on top to serve

You can either fold the crepes in half or roll them up

Add whipped cream on top if you like

Have fun with your tasty salted caramel crepes!

Ingredients:

• 1 cup all-purpose flour


• 1/2 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 cup chocolate chips


• 1/2 cup fudge, chilled and cut into small cubes

Instructions:

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

Mix the cocoa powder, baking soda, salt, and flour together in a medium-sized bowl using a whisk

Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy

Mix the egg and vanilla extract into the butter mixture by beating it in well

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The chocolate chips should be carefully mixed in

Take about a tablespoon of cookie dough and press it down in your hand

Flatten the dough out

Put a cube of cold fudge in the middle

Wrap the dough around the fudge to make a ball

Do it again with the rest of the dough and fudge cubes

Place the cookie dough balls with fillings on the baking sheet that has been prepared, leaving enough space between them

After the oven is hot, bake the pies for 10 to 12 minutes, or until the edges are set and the tops have a few cracks

After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down

Enjoy these chocolate chip cookies with melty fudge centers that are filled with fudge

Ingredients:

• 1 cup all-purpose flour


• 2 tablespoons sugar


• 1/4 teaspoon salt


• 2 large eggs


• 1 1/2 cups whole milk


• 1 teaspoon vanilla extract


• 4 ounces cream cheese, softened


• 2 tablespoons powdered sugar


• 1/2 cup whipped cream


• 1/4 cup strawberries, sliced


• 1/4 cup blueberries


• Powdered sugar, for dusting

Instructions:

Whisk the flour, sugar, and salt together in a bowl

Mix the eggs in a different bowl with a whisk

Then add the milk and vanilla extract and mix well

Mix the wet and dry ingredients together with a whisk until the batter is smooth

Warm up a nonstick pan over medium-low heat

Grease the pan with a little butter

Put a small amount of the batter into the pan and swirl it around to make a thin crepe

Once the bottom is golden brown and the edges begin to lift, flip it over and cook the other side

Do it again with the rest of the batter, adding butter to the pan as needed

After the cream cheese has cooled, mix it with powdered sugar in a different bowl until it is smooth

Add a lot of the cream cheese mixture to each crepe using a spoon

Strawberry and blueberry slices and a dollop of whipped cream should be put on top of the cream cheese

To make a triangle, fold the crepe in half, then in half again

Sprinkle with powdered sugar, and serve right away

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 cup granulated sugar


• 1/3 cup cocoa powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup brewed coffee, cooled


• 1/2 cup unsweetened applesauce


• 1/3 cup vegetable oil


• 2 teaspoons vanilla extract


• 1 cup cherries, pitted and halved


• 1/2 cup vegan chocolate chips


• 1/4 cup chopped walnuts or pecans optional

Instructions:

Preheat oven to 350F 175C

Grease and flour a 9-inch round cake pan

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt

Add coffee, applesauce, vegetable oil, and vanilla extract to the dry ingredients

Mix until well combined

Fold in cherries, chocolate chips, and nuts if using

Pour batter into the prepared cake pan and spread evenly

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean

Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely

Serve slices of the cake topped with vegan whipped cream or ice cream, if desired

Ingredients:

• 1 cup brewed coffee


• 1/4 cup cashew milk


• 2 tbsp cocoa powder


• 1-2 tbsp maple syrup or sweetener of choice


• 1/4 tsp vanilla extract


• Optional: vegan whipped cream and cocoa powder for topping

Instructions:

Brew 1 cup of your favorite coffee

In a small saucepan, heat cashew milk over medium heat until warm but not boiling

Whisk in cocoa powder, maple syrup, and vanilla extract until smooth and well combined

Pour brewed coffee into a mug, then slowly add the cashew milk mixture, stirring gently to combine

Top with vegan whipped cream and a sprinkle of cocoa powder if desired

Enjoy your indulgent Vegan Chocolatey Cashew Coffee!

Ingredients:

• 4 pieces vegan chicken breasts


• 2 tablespoons olive oil


• Salt and pepper to taste


• 1 cup dried figs, chopped


• 1 cup vegetable broth


• 2 tablespoons balsamic vinegar


• 2 tablespoons maple syrup


• 1 teaspoon Dijon mustard


• 1 tablespoon cornstarch dissolved in 2 tablespoons water


• Fresh thyme leaves for garnish

Instructions:

Season vegan chicken breasts with salt and pepper

In a large skillet, heat olive oil over medium-high heat

Add seasoned vegan chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through

Remove cooked vegan chicken breasts from the skillet and set aside

In the same skillet, add chopped dried figs, vegetable broth, balsamic vinegar, maple syrup, and Dijon mustard

Bring the mixture to a simmer and cook for 5 minutes until the figs are soft

Stir in the cornstarch mixture and cook for another 2-3 minutes until the sauce thickens

Return the cooked vegan chicken breasts to the skillet, spooning the fig sauce over them

Garnish with fresh thyme leaves

Serve hot and enjoy!

Ingredients:

• 2 ripe bananas


• 1/4 cup almond butter gluten-free


• 1/4 cup coconut oil


• 1/4 cup cocoa powder gluten-free


• 2 tablespoons maple syrup


• 1/2 teaspoon vanilla extract


• Pinch of salt


• 1/4 cup chopped dark chocolate gluten-free


• 1/4 cup chopped almonds gluten-free

Instructions:

Cut the bananas into thin rounds after peeling them

The banana slices should be added to a nonstick skillet that is hot over medium heat

They should be cooked for two to three minutes on each side until they turn golden brown and caramelize

Take it off the heat and set it aside

Put almond butter, coconut oil, cocoa powder, maple syrup, vanilla extract, and a pinch of salt in a bowl that can go in the microwave

Stir the mixture every 20 seconds while heating it in the microwave until it is smooth and well mixed

You can line a muffin tin with paper liners

Put just enough of the chocolate mixture into each muffin liner to cover the bottom

Put a slice of banana that has been caramelized on top of the chocolate

On top of the banana slice, add another layer of the chocolate mix

On top of each cup, put some chopped dark chocolate and almonds

Do this: Freeze the muffin tin and let the cups set for at least 30 minutes

Take the peanut butter cups out of the freezer when they are set and enjoy! Put any leftovers in a container that won't let air in and put it in the freezer

Ingredients:

• 1 cup rolled oats


• 1/2 cup whole wheat flour


• 1/4 cup cocoa powder


• 1/4 cup chocolate chips


• 1/4 cup chopped walnuts


• 1/4 cup honey


• 1/4 cup mashed ripe banana


• 1/4 cup unsweetened applesauce


• 1/4 cup almond butter


• 1 tsp vanilla extract


• 1/2 tsp baking powder


• 1/4 tsp salt

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

The rolled oats, whole wheat flour, chocolate chips, chopped walnuts, cocoa powder, baking powder, and salt should all be combined in a big mixing bowl

Mash the ripe banana in a different bowl and mix in the almond butter, honey, unsweetened applesauce, and vanilla extract

Blend until thoroughly blended

Once a thick cookie dough forms, pour the wet ingredients into the dry ingredients and stir

Drop cookie-sized portions, spacing them apart, onto the baking sheet that has been prepared using a spoon or your hands

Using your fingers or the back of a fork, gently flatten each cookie

Bake for 12 to 15 minutes, or until the cookies are set and just firm enough to the touch, in a preheated oven

Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely

Enjoy your Chocolate Walnut Breakfast Cookies as a tasty and wholesome breakfast choice once they've cooled!