Ingredients:

• 1 cup cherry tomatoes, diced
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• 1/4 cup fresh basil leaves, chopped
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• 1 clove garlic, minced
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• 1/2 cup cream cheese
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• 1/4 cup sour cream
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• 1 tablespoon balsamic vinegar
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• Salt and pepper to taste
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Instructions:

Diced tomatoes, chopped basil, and minced garlic should all be mixed together in a bowl

Mix the sour cream, cream cheese, and balsamic vinegar together in a different bowl until the mixture is smooth

Add the cream cheese mixture to the tomato mixture and mix it well

Add pepper and salt to taste

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

It goes well with crackers or toasted slices of baguette

Ingredients:

• 1 cup peanut butter
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• 1/2 cup Nutella
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 cup light brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 1/2 cups all-purpose flour
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1/4 cup milk
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• 1 cup chocolate chips
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Instructions:

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

While the butter is soft, mix the peanut butter, Nutella, and it in a big bowl until it's smooth

It will be light and fluffy after you add the brown sugar and white sugar

Add the eggs one at a time and mix well

Then add the vanilla extract and mix well

Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often

The chocolate chips should be carefully mixed in

Place spoonfuls of dough on the baking sheets that have been prepared

To make each cookie a little flatter, use the back of a fork

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

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

Have fun with these chewy Peanut Butter Nutella Cookies!

Ingredients:

• 1 vegan pie crust
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• 1 cup pecan halves
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• 1/2 cup dairy-free chocolate chips
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• 1/2 cup pure maple syrup
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• 1/2 cup coconut sugar
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• 1/4 cup unsweetened almond milk
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• 3 tablespoons cornstarch
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• 2 tablespoons melted coconut oil
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• 1 teaspoon vanilla extract
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• 1/2 teaspoon salt
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Instructions:

Set the oven temperature to 175C 350F

Spread out the dairy-free chocolate chips and pecan halves evenly inside the pie crust

Pure maple syrup, coconut sugar, unsweetened almond milk, cornstarch, melted coconut oil, vanilla extract, and salt should all be combined in a blender

Process until smooth

Over the chocolate chips and pecans in the pie crust, pour the blended mixture

Bake for 45 to 50 minutes, or until the pie is set and the top is browned

Preheat the oven

To avoid the pie overbrowning, you might need to cover it with foil halfway through baking

Before serving, take the pie out of the oven and allow it to cool completely

The filling can set as a result

For even better flavor and texture, you can chill the pie for several hours or overnight after it has cooled

Cut into slices and savor your vegan chocolate pecan pie!

Ingredients:

• 4 chicken thighs, bone-in, skin-on
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• 1 cup yellow corn grits
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• 2 cups chicken broth
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• 1 cup shredded cheddar cheese
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• 1/4 cup grated Parmesan cheese
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• 1/2 cup all-purpose flour
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• 1 teaspoon garlic powder
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• 1 teaspoon paprika
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• Salt and black pepper to taste
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• Vegetable oil for frying
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Instructions:

In a bowl, mix flour, garlic powder, paprika, salt, and black pepper

Dredge chicken thighs in the flour mixture, shaking off excess

Heat vegetable oil in a skillet over medium heat

Fry chicken thighs until golden brown and crispy, about 6-8 minutes per side

In a saucepan, bring chicken broth to a boil

Stir in corn grits

Reduce heat to low and cook grits according to package instructions, stirring occasionally

Once grits are cooked, stir in cheddar cheese and Parmesan cheese until melted and creamy

Serve crispy chicken thighs over cheesy grits

Garnish with chopped parsley if desired

Ingredients:

• 10 cups popped popcorn
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• 1 cup mini pretzels
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• 1 cup Reese's Peanut Butter Cups, chopped
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• 1/2 cup unsalted butter
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• 1/2 cup brown sugar
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• 1/4 cup light corn syrup
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• 1/4 teaspoon salt
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• 1/4 teaspoon baking soda
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Instructions:

Preheat oven to 250F 120C

In a large mixing bowl, combine popcorn, pretzels, and chopped Reese's Peanut Butter Cups

In a saucepan, melt butter over medium heat

Stir in brown sugar, corn syrup, and salt

Bring to a boil, stirring constantly

Boil without stirring for 4-5 minutes

Remove from heat and stir in baking soda

The mixture will foam up

Pour caramel mixture over popcorn mixture and stir until evenly coated

Spread popcorn mixture onto a large baking sheet lined with parchment paper

Bake in preheated oven for 45 minutes, stirring every 15 minutes

Remove from oven and let cool completely

Break into clusters and enjoy!

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
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• 1 cup granulated sugar
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• 1/2 cup honey
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• 2 large eggs
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• 2 teaspoons pure vanilla extract
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• 2 1/2 cups all-purpose flour
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• 1/2 cup cocoa powder
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup semi-sweet chocolate chunks
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• 1/2 cup white chocolate chunks
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• 1/2 cup milk chocolate chunks
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• 1 cup chopped pecans
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Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

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

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next

Stir in the vanilla extract

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt

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

Fold in the semi-sweet, white, and milk chocolate chunks, as well as the chopped pecans

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your Triple Chocolate Chunk Honey Pecan Cookies!

Ingredients:

• 1 bag 30 oz frozen shredded hash brown potatoes
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• 1 can 10
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• 75 oz condensed cream of potato soup
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• 1 cup sour cream
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• 1 cup shredded cheddar cheese
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• 1/2 cup grated Parmesan cheese
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• 1/4 cup melted butter
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• 1/4 teaspoon black pepper
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• 1/4 teaspoon garlic powder
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• 1/4 teaspoon onion powder
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• 1/4 teaspoon paprika
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• Salt to taste
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Instructions:

Preheat oven to 375F 190C

In a large mixing bowl, combine frozen hash browns, cream of potato soup, sour cream, cheddar cheese, Parmesan cheese, melted butter, black pepper, garlic powder, onion powder, and paprika

Mix until well combined

Spread the mixture evenly into a greased 9x13-inch baking dish

Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the edges are crispy

Remove from oven and let it cool for a few minutes before serving

Garnish with additional shredded cheese and chopped green onions if desired

Serve hot and enjoy!

Ingredients:

• 2 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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• 1/2 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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• Writing icing in various colors
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Instructions:

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

In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy

Mix the egg and vanilla extract into the butter mixture until everything is well mixed together

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

Split the dough in half, cover each half with plastic wrap, and put them in the fridge for at least an hour

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

Take out a piece of the chilled dough and roll it out to a thickness of about 1/4 inch on a floured surface

You can use cookie cutters or a knife to cut out the shapes you want

Carefully move the cookies to the baking sheet that has been prepared

Do steps 7 and 8 again with the other piece of dough

After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden

On a wire rack, take the cookies out of the oven and let them cool all the way down

Once the cookies are completely cool, follow the directions on the package to make the writing icing in different colors

Before you write on the cookies, use the writing icing to practice writing in cursive on parchment paper

With the writing icing, you can write any messages or designs you want on the cookies after they have cooled

Before you serve or store the cookies, let the icing set and dry completely

Ingredients:

• 1 cup tequila
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• 1/2 cup triple sec
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• 3/4 cup lime juice
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• 1/4 cup simple syrup
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• Lime slices for garnish
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Instructions:

In a mixing bowl, combine tequila, triple sec, lime juice, and simple syrup

Pour the mixture into popsicle molds

Insert lime slices into each mold for garnish

Freeze for at least 4 hours or until solid

Enjoy responsibly!