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These Pulled Pork and Cornbread Shooters are a delightful combination of smoky pulled pork and cheesy cornbread, perfect for a party or barbecue gathering. The mini size makes them easy to enjoy as appetizers or snacks.

Ingredients: 3 lbs pork shoulder, boneless. 1 cup barbecue sauce. 1 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 1/2 tsp salt. 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tbsp baking powder. 1/2 tsp baking soda. 1 cup buttermilk. 2 large eggs. 1/4 cup melted butter. 1 cup shredded cheddar cheese. 2 tbsp chopped green onions for garnish.

Instructions: Add garlic powder, onion powder, black pepper, and salt to the pork shoulder and rub it all over. In a slow cooker, put the pork shoulder that has been seasoned. Cook on low for 8 hours, or until the meat is soft. Use forks to shred the cooked pork, then mix it with barbecue sauce. Warm up the oven to 400F 200C and grease a mini muffin tin for the cornbread shooters. Put cornmeal, flour, sugar, baking powder, and baking soda in a bowl and mix them together. Mix buttermilk, eggs, and melted butter together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the shreds of cheddar cheese. Place the cornbread batter into the mini muffin tin. Bake for 12 to 15 minutes, or until the tops are golden brown. Before taking the cornbread shooters out of the tin, let them cool a bit. To put it together, put some pulled pork on top of each cornbread shooter. Add chopped green onions as a garnish and serve right away.

Prep Time: 20 minutes

Cook Time: 480 minutes

With this tasty pulled beef sandwich, you can taste the flavors of Africa. The beef that was cooked slowly is soft and full of spicy, savory, and slightly sweet flavors. It's great for a hearty meal with a taste of African food.

Ingredients: 2 lbs beef chuck roast. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 cup tomato sauce. 2 tablespoons tomato paste. 2 tablespoons brown sugar. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 4 hamburger buns. Coleslaw optional. Pickles optional.

Instructions: Don't stir the beef chuck roast while it's cooking. Put the tomato sauce, tomato paste, brown sugar, cumin, coriander, paprika, cayenne pepper, salt, and pepper in a bowl. Add the onion and garlic. Spread the mix on top of the beef roast. Turn the heat down to low and cover the slow cooker. Cook for 6 to 8 hours, or until the beef is soft and can be pulled apart with a fork. When the beef is done, use two forks to shred it right in the slow cooker and mix it with the sauce. In a toaster or on a grill, toast the hamburger buns until they are just barely browned. Put together the pulled beef sandwich by putting a lot of pulled beef on the bottom half of each bun. If you want, you can add coleslaw and pickles on top. Serve the sandwich hot with the top half of the bun on top.

Prep Time: 15 minutes

Cook Time: 6-8

Indulge in the perfect blend of chocolate and caramel with these scrumptious cupcakes from Grandma's Kitchen. They're moist, rich, and irresistibly sweet, making them a delightful treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup hot water. 1/2 cup caramel sauce. 1/2 cup chocolate chips.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the cocoa powder, baking powder, baking soda, and salt in a bowl with a whisk. Melt the vegetable oil and mix in the white sugar and brown sugar in a different bowl. Add the eggs one at a time, beating well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ingredients, mixing them in with buttermilk every so often. Start with the dry ingredients and end with the buttermilk. Once everything is just mixed together, add the hot water and mix it in until the batter is smooth. Put about two thirds of the batter into each cupcake liner. To make a caramel swirl, put a teaspoon of caramel sauce into each cupcake liner and use a toothpick to mix it into the batter. Put some chocolate chips on top of every cupcake. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Add more caramel sauce to the top of each cupcake to make them look nicer and give them more flavor. Have fun with your tasty Chocolate Caramel Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Paleo Green Smoothie is so good that you'll want to drink it all week. It's a tasty and healthy way to get more energy and satisfy your cravings, with healthy foods like spinach, pineapple, banana, and avocado in it. It's also paleo-friendly and full of minerals and vitamins that will help you feel great.

Ingredients: 1 cup fresh spinach leaves. 1/2 cup frozen pineapple chunks. 1/2 ripe banana. 1/4 avocado. 1/2 lemon, juiced. 1 tsp honey optional. 1 cup unsweetened almond milk. Ice cubes optional.

Instructions: Put the new spinach leaves in a blender. Put the ripe banana, avocado, frozen pineapple chunks, and lemon juice in the blender. For sweetness, you can add honey if you want to. Add the almond milk that hasn't been sweetened. You can also add ice cubes to the blender if you want a colder smoothie. Mix everything together until it's smooth and creamy. If you think it needs more sweetness or thickness, you can add more honey or almond milk. Put the smoothie in a glass and drink it right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the perfect combination of chocolate and peanut butter with these Reese's Peanut Butter Cup Cookies. They are soft, chewy, and filled with the iconic flavor of Reese's cups.

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened 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 brown sugar, packed. 1/2 cup creamy peanut butter. 1 egg. 1 teaspoon vanilla extract. 24 mini Reese's Peanut Butter Cups, unwrapped.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the creamy peanut butter, egg, and vanilla extract to the sugar-butter mixture. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10 minutes. Remove the baking sheet from the oven and immediately press one mini Reese's Peanut Butter Cup into the center of each cookie while they are still warm. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious Reese's Peanut Butter Cup Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

These garlicky Parmesan potatoes are a quick and easy side dish that goes well with any main dish. The mix of garlic, Parmesan cheese, and Italian seasoning makes perfectly roasted potatoes taste even better.

Ingredients: 4 large potatoes, washed and diced. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1 teaspoon Italian seasoning. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss diced potatoes with olive oil, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper until evenly coated. Spread potatoes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until potatoes are golden brown and crispy, stirring halfway through. Remove from oven and garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

This quick and easy marinara sauce is perfect for busy weeknights when you want to whip up a delicious pasta dish in no time. It's packed with flavor from garlic, herbs, and tomatoes, and can be customized to your taste preferences.

Ingredients: 2 tbsp olive oil. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 tsp dried oregano. 1/2 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp red pepper flakes optional. 1 tbsp sugar optional, to balance acidity.

Instructions: In a saucepan, heat the olive oil over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Place the oregano, basil, salt, pepper, and red pepper flakes if using in a bowl and mix them together. Mix it well and bring it to a low boil. Stir it every once in a while for about 5 minutes. If you need to, taste and change the seasonings. To make the sauce taste right, add sugar if it's too sour. Take it off the heat and use it right away, or let it cool down and store it in the fridge for up to a week in a container that won't let air in.

Prep Time: 5 minutes

Cook Time: 5 minutes

Delightful Olivia the Pig cookies that are as cute as they are delicious! These marbled sugar cookies feature Olivia's iconic face and are perfect for themed parties or just a fun baking project with the kids.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 large egg. 2 teaspoons vanilla extract. Red food coloring. Black food coloring. White fondant.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two portions. Leave one portion plain and mix red food coloring into the other portion until you achieve the desired shade. Wrap both portions of dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each dough and roll them into thin ropes. Twist a red and plain rope together to create a marbled effect. Shape the twisted rope into the outline of Olivia the Pig's face. Place the cookie shapes on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Roll out the white fondant and cut out Olivia's eyes, nose, and mouth using small cookie cutters or a knife. Attach the fondant pieces to the cooled cookies using a little bit of water. For Olivia's pupils, use small dabs of black food coloring. Allow the cookies to set before serving.

Prep Time: 30 minutes

Cook Time: 12 minutes

Indulge in the perfect blend of chocolate, marshmallow, and strawberry flavors with these Neapolitan-inspired cookies. The classic combination of chocolate chips, mini marshmallows, and strawberry jam creates a delightful treat for any occasion.

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup chocolate chips. 1/2 cup mini marshmallows. 1/4 cup strawberry jam.

Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Scoop spoonfuls of cookie dough onto baking sheets, leaving space between each. Gently press a few mini marshmallows onto the top of each cookie dough mound. Using a small spoon, make a small indentation in the center of each cookie. Fill each indentation with a small amount of strawberry jam. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful Neapolitan Marshmallow Chocolate Chip Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Delicious and adorable cake pops with a perfect blend of chocolate and pink sweetness. Ideal for parties and special occasions!

Ingredients: 1 box chocolate cake mix. 1 cup water. 1/2 cup vegetable oil. 3 large eggs. 1 cup pink candy melts. 1 cup chocolate candy melts. 1/4 cup unsalted butter, softened. 1/2 cup cream cheese, softened. 2 cups powdered sugar. 1 tsp vanilla extract. Lollipop sticks. Sprinkles for decoration.

Instructions: Preheat oven to 350F 175C. Prepare the chocolate cake mix according to package instructions, using water, vegetable oil, and eggs. Bake the cake in a 9x13-inch pan according to package instructions. Allow the cake to cool completely, then crumble it into fine crumbs in a large bowl. In a separate bowl, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add the cream cheese mixture to the cake crumbs and mix until well combined. Roll the mixture into small cake balls and place them on a parchment-lined baking sheet. Melt the pink and chocolate candy melts in separate bowls according to package instructions. Dip each cake ball into the melted candy melts, ensuring they are fully coated. Insert a lollipop stick into each coated cake ball and place them back on the baking sheet. Decorate with sprinkles while the candy coating is still wet. Allow the cake pops to cool and the candy coating to harden before serving.

Prep Time: 30 minutes

Cook Time: 25 minutes

Enjoy the smoky, savory goodness of vegan burnt ends made with tofu, perfect for BBQ lovers and plant-based eaters alike.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1/4 cup soy sauce. 2 tablespoons maple syrup. 1 tablespoon liquid smoke. 1 tablespoon apple cider vinegar. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 tablespoon vegetable oil. 1/4 cup barbecue sauce.

Instructions: Preheat your smoker or grill to 225F 110C. In a bowl, mix together soy sauce, maple syrup, liquid smoke, apple cider vinegar, smoked paprika, garlic powder, and black pepper to make the marinade. Add the cubed tofu to the marinade and let it marinate for at least 30 minutes. Remove tofu from marinade and pat dry with paper towels. Toss tofu cubes with vegetable oil. Place tofu cubes on a smoker rack or grill grate, making sure they're not touching. Smoke tofu for 2 hours, flipping halfway through. Brush tofu cubes with barbecue sauce and smoke for an additional 30 minutes. Remove tofu from smoker and serve hot, garnished with green onions if desired.

Prep Time: 40 minutes

Cook Time: 150 minutes

This Vegetable-Peanut Stir-Fry is a flavorful and nutritious dish that combines a variety of colorful vegetables, tofu, and crunchy peanuts in a savory peanut sauce. It's a quick and easy meal that's perfect for busy weeknights.

Ingredients: 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots, snow peas. 1 cup tofu, cubed. 1/2 cup peanuts. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons peanut butter. 1 tablespoon rice vinegar. 2 teaspoons honey. 1 teaspoon red pepper flakes adjust to taste. Cooked rice for serving.

Instructions: To make the sauce, combine the soy sauce, red pepper flakes, peanut butter, rice vinegar, and honey in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on medium-high heat. Stir-fry the cubed tofu until it turns golden brown. After taking the tofu out of the skillet, set it aside. Add the final tablespoon of vegetable oil to the same skillet. Add the ginger and garlic, minced. Stir-fry until fragrant, about 30 seconds. After adding the mixed vegetables, stir-fry them for a further three to four minutes, or until they are crisp-tender. After adding the peanuts, return the tofu to the skillet. Cover the tofu and vegetables with the prepared sauce. Stir-fry for a further two to three minutes, or until thoroughly heated and coated. Over cooked rice, serve the vegetable-peanut stir-fry. If desired, garnish with extra peanuts and sliced green onions. Savor your tasty stir-fried vegetables and peanuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

This grape jelly recipe with aniseed and cinnamon offers a unique twist on a classic favorite. The combination of sweet grapes, aromatic aniseed, and warm cinnamon creates a delightful spread that can be enjoyed in various ways.

Ingredients: 4 cups of grapes any variety. 2 cups of granulated sugar. 1 teaspoon of aniseed. 1/2 teaspoon of ground cinnamon. 1 tablespoon of lemon juice. 1/2 cup of water.

Instructions: Remove any spoiled grapes by washing and de-stemming them. Pour the water and the grapes into a big pot. Increase the heat to medium and bring to a boil. After that, lower the heat to a simmer and cook for 20 minutes, mashing the grapes occasionally with a potato. Extract as much juice as you can from the grape mixture by straining it through cheesecloth or a fine-mesh sieve. Throw away the solid grapes. Pour the grape juice back into the pot and stir in the lemon juice, sugar, anise, and ground cinnamon. Mix thoroughly. Stirring continuously, cook the mixture over medium-high heat until it reaches a temperature of 220F 104C or until it thickens to the consistency you desire, which should take approximately 15-20 minutes. Take it off the heat and allow it to cool a little. After sterilizing the jars, fill them with the grape jelly, leaving a headspace of about 1/4 inch. Cover and ring the jars to seal them. To guarantee correct sealing, process the sealed jars in a boiling water bath for ten minutes. Give the jars time to cool naturally. Press the center of each lid to ensure the seals are intact; the lid should not pop back. Place the grape jelly in a cool, dark place after labeling it. It may continue for a full year. Savor your homemade anise and cinnamon grape jelly with crackers or toast, or use it as a condiment for different foods.

Prep Time: 30 minutes

Cook Time: 40 minutes

A tasty and nutritious take on classic hummus is zucchini hummus. Its flavor is light and refreshing from the addition of steamed zucchini, making it the ideal dip for any situation.

Ingredients: 2 medium zucchinis, chopped. 1/4 cup tahini. 2 cloves garlic, minced. 1/4 cup lemon juice. 3 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: In a medium saucepan, steam the chopped zucchinis until they are tender, about 5-7 minutes. Transfer the steamed zucchinis to a food processor and add the tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend until smooth and creamy, scraping down the sides of the processor bowl as needed. Taste and adjust seasoning as desired, adding more salt, lemon juice, or olive oil if needed. Transfer the Zucchini Hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with chopped fresh parsley. Serve with pita bread, vegetable sticks, or as a dip for your favorite snacks.

Prep Time: 15 minutes

Cook Time: 7 minutes

These Green Chile Cheeseburger Sliders are a tasty take on regular sliders. Green chiles, cheddar cheese, and seasoned ground beef come together to make a tasty mini burger that's great for parties or as a snack.

Ingredients: 1 lb ground beef. 1/2 cup diced green chiles. 1 cup shredded cheddar cheese. 1/4 cup diced onions. 1/4 cup mayonnaise. 1 tsp chili powder. Salt and pepper to taste. Slider buns.

Instructions: In a bowl, mix the ground beef, diced green chiles, diced onions, chili powder, salt, and pepper. Form small patties from the mixture and cook them on a hot grill or stovetop pan until they reach your desired level of doneness. During the last few minutes of cooking, top each patty with shredded cheddar cheese and allow it to melt. Spread mayonnaise on the slider buns. Place the cheese-topped patties on the buns, and assemble your sliders. Serve hot and enjoy your Green Chile Cheeseburger Sliders!

Prep Time: 15 minutes

Cook Time: 10 minutes

A classic Chicken Parmesan recipe featuring tender chicken breasts breaded and baked to perfection, then topped with marinara sauce and melted mozzarella cheese.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Grate Parmesan cheese and put breadcrumbs in a shallow dish. Beat some eggs and then coat each chicken breast in the breadcrumb mixture. Cover chicken breasts and put them in a baking dish. Put it in an oven that's already hot and bake for 25 to 30 minutes, or until the chicken is fully cooked. Take the chicken breasts out of the oven and cover each one with marinara sauce. Then, sprinkle shredded mozzarella cheese on top of each one. Put it back in the oven and bake for another 5 to 10 minutes, or until the cheese melts and the sauce bubbles. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy the delightful and creamy mint chocolate mousse and savor the refreshing combination of mint and chocolate. It's the ideal dessert to fulfill your desire for sweets.

Ingredients: 1 1/2 cups heavy cream. 1 cup semi-sweet chocolate chips. 1/4 cup sugar. 1/4 cup fresh mint leaves. 1/2 teaspoon peppermint extract. 1/4 teaspoon salt. Whipped cream and chocolate shavings for garnish.

Instructions: In a saucepan, heat 1/2 cup of heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Stir until smooth and well combined. In a blender, combine the remaining 1 cup of heavy cream, sugar, fresh mint leaves, peppermint extract, and salt. Blend until the mint leaves are finely chopped. Pour the mint mixture into the melted chocolate and mix until fully incorporated. Divide the mousse into serving glasses and refrigerate for at least 2 hours to set. Before serving, garnish with a dollop of whipped cream and chocolate shavings. Enjoy your delightful Mint Chocolate Mousse!

Prep Time: 20 minutes

Cook Time: 5 minutes