Ingredients:

• 2 medium sweet potatoes, thinly sliced into ribbons


• 4 slices bacon, cooked until crispy and crumbled


• 2 tbsp olive oil


• Salt and pepper to taste


• Optional toppings: avocado slices, chopped fresh herbs like parsley or chives

Instructions:

Get the oven ready by heating it up to 400F 200C

Add the sweet potato ribbons to a large bowl and mix them with the olive oil, salt, and pepper until they are well covered

Smooth out the sweet potato ribbons on a baking sheet that has been lined with parchment paper

After the oven is hot, bake the sweet potato ribbons for 15 to 20 minutes, or until they are soft in the middle and slightly crispy around the edges

Take it out of the oven and let it cool down a bit

Add crumbled bacon and any other toppings you'd like to each sweet potato ribbon

Serve right away and enjoy!

Ingredients:

• 1 cup ripe bananas, mashed about 2 large bananas


• 2 cups old-fashioned oats


• 1 cup Greek yogurt


• 1/4 cup honey


• 2 large eggs


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon vanilla extract


• 1/2 teaspoon cinnamon


• 1/4 teaspoon salt


• 1/2 cup chocolate chips optional

Instructions:

Warm up the oven to 350F 175C and fill a muffin tin with paper liners or grease it well

Put the oats, Greek yogurt, honey, eggs, baking powder, baking soda, vanilla extract, cinnamon, and salt in a blender or food processor and blend or process them together

Mix everything together until it's smooth

You can add chocolate chips to the muffin batter if you want to

Fill up every muffin pan cup about two thirds of the way to the top with muffin batter

After the oven is hot, bake the muffins for 20 to 25 minutes, or until they are set and a toothpick stuck in the middle comes out clean

For a few minutes, let the muffins cool in the pan

Then, move them to a wire rack to cool completely

Enjoy your Greek Yogurt Banana Oat Muffins without flour!

Ingredients:

• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 cup brown sugar, packed


• 2 large eggs


• 1 teaspoon vanilla extract


• 2 1/2 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 1/2 cups chopped Butterfinger candy bars

Instructions:

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

Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Mix the flour, baking soda, and salt together in a different bowl

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

Add the chopped Butterfinger candy bars to the dough and spread them out evenly

Place round tablespoons of dough about 2 inches apart on the baking sheets that have been prepared

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft

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

Feel free to eat these soft, rich, and buttery Butterfinger cookies!

Ingredients:

• 2 lbs chicken wings


• 1/2 cup Tabasco sauce


• 1/4 cup honey


• 2 tbsp soy sauce


• 2 cloves garlic, minced


• 1 tsp paprika


• 1/2 tsp salt


• 1/4 tsp black pepper


• 2 tbsp cornstarch


• 2 tbsp water


• Sesame seeds, for garnish optional


• Chopped green onions, for garnish optional

Instructions:

Add honey, soy sauce, minced garlic, paprika, salt, and black pepper to a bowl and mix them all together

Put chicken wings in the crock pot

Add the chicken wings to the sauce mixture and toss to coat them all

When the chicken is done, cover it and cook on low for 4 to 5 hours or high for 2 to 3 hours

Make a slurry with water and cornstarch in a small bowl

Add the slurry to the slow cooker and stir it in to thicken the sauce

Then cook for another 15 to 20 minutes

After the chicken wings are done, put them on a serving dish and top with chopped green onions and sesame seeds, if you want

Enjoy while hot!

Ingredients:

• 4 ripe peaches, peeled and diced


• 1 cup sugar


• 1 cup whole milk


• 2 cups heavy cream


• 1 teaspoon vanilla extract

Instructions:

Using a blender, blend the sugar and diced peaches until the mixture is smooth

Put the whole milk, heavy cream, peach puree, and vanilla extract in a bowl

Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve

Move the ice cream that has been churned to a container that can go in the freezer

Freeze for at least 4 hours, or until it is firm

Enjoy peach ice cream with scoops!

Ingredients:

• 2 cups sushi rice


• 4 oz fresh salmon fillet


• 2 tbsp rice vinegar


• 2 tbsp sugar


• 1 tsp salt


• Wasabi paste optional


• Soy sauce for serving

Instructions:

Cook sushi rice according to package instructions

While rice is cooking, slice salmon into thin pieces

In a small bowl, mix rice vinegar, sugar, and salt until dissolved to make sushi vinegar

Spread cooked rice on a flat surface and gently mix in sushi vinegar, fanning rice to cool it down

With slightly wet hands, shape rice into small oblong pieces

Place a slice of salmon on top of each rice mound

Serve with wasabi paste and soy sauce

Ingredients:

• 1 can 16 ounces refried beans


• 1 packet 1 ounce taco seasoning mix


• 1 cup sour cream


• 1 cup guacamole


• 1 cup salsa


• 1 cup shredded Mexican cheese blend


• 1/2 cup sliced black olives


• 1/4 cup chopped green onions


• Tortilla chips, for serving

Instructions:

Warm the oven up to 175F 350C

Put taco seasoning mix and refried beans in a small bowl and mix them together

Smooth out the bottom of a 9x13-inch baking dish

Put sour cream on top of the beans, then guacamole, salsa, shredded cheese, black olives, and green onions

Put it in an oven that has already been heated for 20 to 30 minutes, or until the cheese melts and bubbles

Served hot with corn chips

Ingredients:

• 1 cup crushed OREO cookies


• 1 cup cream cheese, softened


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 1/2 cup brown sugar


• 1 teaspoon vanilla extract


• 1 and 1/2 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/2 cup mini chocolate chips

Instructions:

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

Softened cream cheese, butter, white sugar, and brown sugar should all be mixed together in a bowl until the mixture is smooth

The vanilla extract should be added

Mix the flour, baking powder, and salt together in a different bowl

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

The mini chocolate chips and crushed OREO cookies should be carefully mixed in

Place dough balls on the baking sheet that has been prepared, leaving about 2 inches between each one

Use the back of a spoon to gently press down on each cookie dough scoop

After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden

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

Have fun with these yummy OREO Cheesecake Cookies!

Ingredients:

• 1 cup dark chocolate chips


• 1/2 cup coconut milk


• Assorted fresh fruits such as strawberries, bananas, pineapple, grapes

Instructions:

In a small saucepan, heat the coconut milk over medium heat until it begins to simmer

Place the dark chocolate chips in a heatproof bowl

Pour the hot coconut milk over the chocolate chips and let it sit for 1-2 minutes

Stir the mixture until the chocolate is completely melted and smooth

Transfer the chocolate dipping sauce to a fondue pot or serving bowl

Arrange the assorted fresh fruits on a platter

Serve the fruit alongside the chocolate dipping sauce for dipping

Ingredients:

• 2 lbs pork shoulder, thinly sliced


• 1 cup pineapple juice


• 1/4 cup orange juice


• 3 cloves garlic, minced


• 2 teaspoons ground cumin


• 2 teaspoons dried oregano


• 1 teaspoon smoked paprika


• 1 teaspoon ground coriander


• 1/2 teaspoon cayenne pepper


• Salt and black pepper to taste


• 1/4 cup white vinegar


• 1/4 cup achiote paste


• 1/4 cup vegetable oil


• Corn tortillas, for serving


• Fresh cilantro, chopped for garnish


• White onion, finely chopped for garnish


• Pineapple chunks for garnish

Instructions:

In a blender, combine pineapple juice, orange juice, minced garlic, cumin, oregano, smoked paprika, coriander, cayenne pepper, salt, black pepper, white vinegar, achiote paste, and vegetable oil

Blend until smooth to create the marinade

Place thinly sliced pork shoulder in a large bowl and pour the marinade over it

Ensure the pork is well-coated

Marinate in the refrigerator for at least 2 hours, preferably overnight

Preheat a grill or grill pan over medium-high heat

Thread marinated pork slices onto skewers or a vertical rotisserie, creating a stacked arrangement

Grill the pork until fully cooked and slightly charred, rotating as needed

Remove the cooked pork from the skewers and chop into bite-sized pieces

Warm corn tortillas and fill them with the grilled pork

Garnish with chopped cilantro, finely chopped white onion, and pineapple chunks

Serve the Tacos Al Pastor immediately and enjoy the authentic flavors of Mexican street food!