Mustache Disney

This is a cool drink that has a hint of mint and the sweetness of orange mixed with the heat of bourbon.

Ingredients: 2 oz bourbon. 1 oz fresh orange juice. 1/2 oz simple syrup. 3-4 fresh mint leaves. Splash of club soda. Orange slice and mint sprig for garnish.

Instructions: Mix mint leaves and simple syrup in a shaker. Whiskey and orange juice should be put in the shaker. Put ice in the shaker and shake it well. Pour through a strainer into an ice-filled glass. Add a splash of club soda on top. Put an orange slice and a mint sprig on top to look nice.

Prep Time: 5 minutes

Cook Time: 0 minutes

This gluten-free One Pan Chicken Alfredo is a creamy and satisfying dish that's perfect for a quick weeknight dinner. With simple ingredients and easy preparation, it's sure to become a family favorite.

Ingredients: 2 boneless, skinless chicken breasts, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 cups gluten-free penne pasta. 2 cups gluten-free chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Slice the chicken breasts and add the garlic that has been minced to the pan. About 5 to 7 minutes, or until the chicken is browned and fully cooked. To the pan, add gluten-free penne pasta and chicken broth. Bring to a low boil. Put the lid on top and cook for 15 to 20 minutes, or until the pasta is soft and most of the liquid is gone. Grate some Parmesan cheese and add heavy cream. Add two to three more minutes of cooking time, or until the sauce gets thicker. Add pepper and salt to taste. Add fresh parsley as a garnish if you like. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

These lemon cupcakes are a delightful treat for any occasion. They are moist, tangy, and bursting with fresh lemon flavor. The lemon glaze adds an extra layer of sweetness and zing.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 2 tbsp fresh lemon juice. 1 tbsp lemon zest. For the Lemon Glaze:. 1 cup powdered sugar. 2-3 tbsp fresh lemon juice.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with cupcake liners. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. The dry ingredients should be mixed in first, then the milk. The dry ingredients should be mixed in last. Add the fresh lemon juice and zest and mix well. About two thirds of the way to the top of each cupcake liner, fill it with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Get the lemon glaze ready while the cupcakes are baking. Mix the powdered sugar and enough fresh lemon juice in a small bowl with a whisk until the glaze is smooth. Put the cupcakes on a wire rack to cool completely after they are done baking. Let them cool in the pan for a few minutes first. The lemon glaze should be poured over each cupcake once they are cool. Have fun with your tasty lemon cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

A hearty and flavorful chicken enchilada soup with the added goodness of beans. Perfect for a cozy night in!

Ingredients: 1 lb chicken breasts, cooked and shredded. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 10 oz diced tomatoes with green chilies. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 4 cups chicken broth. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/2 cup chopped fresh cilantro. Tortilla strips for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and onion, and saut until the ingredients are soft. Add smoked paprika, chili powder, and ground cumin. Add the kidney and black beans, corn, diced tomatoes with green chilies, and chicken broth along with the shredded chicken. To taste, add salt and pepper for seasoning. After bringing to a simmer, cook for 15 to 20 minutes. Serve hot with tortilla strips, chopped cilantro, and shredded cheddar cheese as garnish.

Prep Time: 15 minutes

Cook Time: 25 minutes

This wild rice rainbow salad is gluten-free and full of color and flavor. It's a healthy and tasty addition to any meal. With crunchy vegetables, sweet figs, and wild rice, you get a filling dish that's great for lunch or as a side.

Ingredients: 1 cup wild rice, cooked. 1 cup shredded purple cabbage. 1 cup shredded carrots. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup fresh cilantro, chopped. 1/4 cup sliced almonds. 1/4 cup dried figs, chopped.

Instructions: In a large bowl, combine cooked wild rice, shredded purple cabbage, shredded carrots, sliced red and yellow bell peppers, and chopped cilantro. In a small skillet, toast the sliced almonds over medium heat until lightly golden, then add them to the salad. Add the chopped dried figs to the salad. Toss all the ingredients together until well combined.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Brown Butter Pecan Cookies are thick, chewy, and crunchy, with the nutty flavor of browned butter and the delightful crunch of pecans. They are a perfect treat for any occasion!

Ingredients: 1 cup 2 sticks unsalted butter, browned and cooled. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chopped pecans. 1/2 cup chopped pecans for topping optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix the cooled browned butter, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract to the butter-sugar mixture and mix until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup of chopped pecans. Scoop about 2 tablespoons of dough and roll it into a ball. Place it on the prepared baking sheet. Repeat the process with the remaining dough, leaving enough space between each cookie. If desired, gently press some chopped pecans onto the top of each cookie for extra crunch. Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Pecan Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

A tasty dish called Chicken Flower Braid Updo has flaky puff pastry, melted mozzarella cheese, diced tomatoes, fresh basil, and tender chicken breasts that have been seasoned with herbs. It's a beautiful and tasty meal that's great for any event.

Ingredients: 2 chicken breasts, thinly sliced. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 1 sheet puff pastry. 1/2 cup shredded mozzarella cheese. 1/4 cup diced tomatoes. 1/4 cup chopped fresh basil. 1 egg, beaten.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Salt, pepper, and garlic powder can be used to season chicken breasts. About 5 to 7 minutes on each side, until there is no more pink. Take it off the heat and let it cool down a bit. Spread some flour on a surface and roll out the puff pastry into a rectangle shape. Leave a border around the edges of the pastry and sprinkle shredded mozzarella cheese on top of it. On top of the cheese, put chicken breasts that have been cooked. Place chopped fresh basil and tomato dice on top. About an inch apart, cut slits in both sides of the pastry. To make it look like braids, fold the strips over the chicken filling in a crisscross pattern. For a golden finish, brush the pastry with an egg wash. Place the braid of dough on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the pastry for 25 to 30 minutes, or until it is golden brown and crispy. Cut the hot food into servings and serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

These mini taco salads are perfect for parties or as a fun appetizer. They're loaded with all the classic taco flavors in a convenient bite-sized form.

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onions. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup salsa. 12 mini taco shells.

Instructions: The ground beef should be cooked in a pan over medium heat until it's no longer pink. As it cooks, break it up into little pieces. Remove any extra fat from the cooked beef, and then add the taco seasoning mix as directed on the package. Give it a good stir and let it cook for a while. Warm the taco shell bowls slowly in the oven or microwave until they are warm and slightly crispy while the beef is cooking. When the taco meat is done, put together your mini taco salads by putting a spoonful of the seasoned ground beef in each taco shell bowl. Chop up tomatoes, red onions, lettuce, and cheddar cheese and put them on top of each taco salad. Add salsa and sour cream to the top of each mini taco salad. Serve your tasty mini taco salads right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of chocolate and almonds with a twist on the classic tres leches cake. These moist and decadent cupcakes are soaked in a three-milk mixture and topped with a luscious chocolate drizzle.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 2 large eggs. 1/4 cup vegetable oil. 1/2 cup buttermilk. 1 tsp vanilla extract. 1/4 cup almonds, finely chopped. 1/2 cup sweetened condensed milk. 1/2 cup evaporated milk. 1/2 cup heavy cream. 1/2 cup semisweet chocolate chips. Whipped cream and sliced almonds for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl using a whisk. Put the eggs, buttermilk, vegetable oil, and vanilla extract in the bowl. Mix everything together well. Add the chopped almonds and mix well. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. The tres leches mixture should be ready while the cupcakes are baking. Put the evaporated milk, sweetened condensed milk, and heavy cream in a different bowl. Let the cupcakes cool in the muffin tin for a few minutes before moving them to a wire rack to cool all the way through. Poke holes in the cupcakes all over with a fork or toothpick. Spread the tres leches mixture out on top of the cupcakes and let it soak in. Use a double boiler or the microwave to melt the semisweet chocolate chips. Then, drizzle the chocolate over the cupcakes. Put the cupcakes in the fridge for at least two hours or overnight to let the flavors mix. Add some sliced almonds and a dollop of whipped cream to the top before serving. Have fun with your tasty Chocolate Almond Tres Leches Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

A hearty and tasty beef stew with tender beef chunks and tasty Parmesan dumplings. It's perfect for a warm meal on a cold day.

Ingredients: 1 lb beef stew meat. 2 tablespoons vegetable oil. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 cup red wine. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup all-purpose flour. 1/2 cup grated Parmesan cheese. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons melted butter.

Instructions: In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside. In the same pot, add the chopped onion, carrots, celery, and garlic. Saut for 5 minutes or until the vegetables are tender. Return the browned beef to the pot and add the beef broth, red wine, bay leaves, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the stew is flavorful. In a mixing bowl, combine the all-purpose flour, grated Parmesan cheese, baking powder, and 1/2 teaspoon of salt. Stir in the milk and melted butter until a soft dough forms. Drop spoonfuls of the dumpling dough onto the simmering beef stew. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are cooked through and no longer doughy in the center. Serve the beef stew with Parmesan dumplings hot, garnished with additional grated Parmesan cheese if desired.

Prep Time: 20 minutes

Cook Time: 120 minutes

CherylStyle's Savory Pork Roast and Sweet Potatoes is a warm and tasty dish that combines the richness of pork roast with the sweetness of sweet potatoes that have been cooked just right. A delicious meal for any event!

Ingredients: 3 lbs pork roast. Salt and pepper to taste. 2 tablespoons olive oil. 4 sweet potatoes, peeled and cut into chunks. 1 onion, sliced. 4 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 cup chicken broth.

Instructions: Preheat the oven to 375F 190C. Season the pork roast with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork roast on all sides until browned. Add sweet potato chunks, sliced onion, minced garlic, dried thyme, and dried rosemary to the skillet, arranging them around the pork roast. Pour chicken broth over the pork and vegetables in the skillet. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for approximately 1 hour or until the internal temperature of the pork reaches 145F 63C and the sweet potatoes are tender. Once cooked, let the pork rest for 10 minutes before slicing. Serve slices of the savory pork roast with the roasted sweet potatoes and onions. Enjoy this delicious and hearty meal by CherylStyle!

Prep Time: 20 minutes

Cook Time: 60 minutes

This baked ziti recipe is simple and easy, and it's a great dish for busy weeknights or parties. There are layers of ziti pasta, marinara sauce, and gooey cheese that make a tasty meal that the whole family will enjoy.

Ingredients: 1 lb ziti pasta. 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 jar 24 oz marinara sauce. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the ziti pasta. Once it's done, drain it and set it aside. Fry ground beef in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Cook until the onions get soft. Olive oil, dried oregano and basil, salt, and black pepper should all be mixed in. Let it cook for 5 minutes. When you add the cooked ziti to the pan, stir it around so that the sauce covers all of the pasta. Put half of the ziti mix into a 9x13-inch baking dish that has been greased. Mix together half of the mozzarella and Parmesan cheeses and sprinkle them over the pasta. Do it again with the rest of the cheeses and ziti mixture. Place the dish in the oven and bake for 20 minutes with the foil closed. Take off the foil and bake for another 10 minutes, or until the cheese melts and the sauce bubbles. Before you serve it, let it cool down for a while.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the cozy warmth of Hot Apple Cider Buttered Rum, a comforting seasonal drink perfect for chilly evenings. This delightful concoction blends the rich flavors of apple cider with a hint of buttery sweetness and the warming kick of dark rum. Topped with a dollop of whipped cream and a cinnamon stick, it's a festive treat that will leave you feeling merry and bright.

Ingredients: 6 cups apple cider. 1/4 cup unsalted butter. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground allspice. 1/2 cup dark rum. Whipped cream optional, for garnish. Cinnamon sticks optional, for garnish.

Instructions: Warm up the apple cider in a big pot over medium-low heat. Butter, brown sugar, cinnamon, nutmeg, cloves, and allspice should all be added. Mix the spices together well while stirring until the butter melts. Turn down the heat to low, and let it simmer for 10 minutes, stirring every now and then. Take it off the heat and add the dark rum. In each mug, pour some of the hot cider mixture. If you want, you can decorate it with whipped cream and cinnamon sticks. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 15 minutes

A colorful and healthy salad with kelp noodles, fresh veggies, and a lemon-almond ginger dressing that is really zesty. This rainbow-colored salad is not only nice to look at, but it's also full of flavors and textures that will make your taste buds happy.

Ingredients: 2 cups kelp noodles. 1/2 cup red bell pepper, thinly sliced. 1/2 cup yellow bell pepper, thinly sliced. 1/2 cup green bell pepper, thinly sliced. 1/2 cup carrot, julienned. 1/2 cup purple cabbage, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup sliced almonds. 2 tablespoons sesame seeds. 1 lemon, zest and juice. 3 tablespoons almond butter. 1 tablespoon fresh ginger, minced. 2 tablespoons soy sauce. 1 tablespoon honey. 2 tablespoons water. Salt and pepper to taste.

Instructions: First, wash the kelp noodles under cold water and let them drain completely. The red bell pepper, yellow bell pepper, green bell pepper, carrot, purple cabbage, and cilantro leaves should all be put in a large salad bowl. Spread the almond and sesame seeds out in a small skillet. Heat it over medium-low heat and toast them until they turn golden brown. Take it off the heat and set it aside. Making the dressing: In a different bowl, mix the lemon zest, lemon juice, almond butter, ginger that has been minced, soy sauce, honey, and water. Add pepper and salt to taste. Place the salad ingredients in a bowl. Add the lemon almond ginger dressing. Toss the salad ingredients together until they are well covered. To make the salad crunchier and taste better, sprinkle the toasted sesame seeds and almonds on top. Rainbow Kelp Noodle Salad is ready to be served right away.

Prep Time: 20 minutes

Cook Time: 0 minutes

If you want a tasty and creamy side dish for a summer party or just to add to any meal, this German Cucumber Salad with Sour Cream Dressing is perfect. Thinly sliced red onion and cucumbers are mixed in a creamy sour cream dressing with a hint of dill to make a salad with a great balance of tastes and textures.

Ingredients: 2 cucumbers, thinly sliced. 1 small red onion, thinly sliced. 1/2 cup sour cream. 2 tablespoons white wine vinegar. 1 tablespoon fresh dill, chopped. 1 teaspoon sugar. Salt and pepper to taste.

Instructions: In a large bowl, combine the thinly sliced cucumbers and red onion. In a separate bowl, whisk together the sour cream, white wine vinegar, chopped fresh dill, sugar, salt, and pepper until well combined. Pour the sour cream dressing over the cucumbers and red onion, then toss to coat evenly. Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Before serving, garnish with extra fresh dill, if desired. Enjoy your refreshing German Cucumber Salad with Sour Cream Dressing!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Chicken and Bacon Waffle Sandwiches are the perfect combination of sweet and savory. Crispy breaded chicken, smoky bacon, and melted cheddar cheese are sandwiched between fluffy waffles and drizzled with a delightful maple-mayo sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup all-purpose flour. 2 eggs. 1 cup milk. 1 cup breadcrumbs. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 8 waffles store-bought or homemade. 8 strips of cooked bacon. 8 slices of cheddar cheese. 1/2 cup maple syrup. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. Lettuce leaves and tomato slices for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Set up three shallow bowls to use as a breading station. Put the flour in the first bowl. Mix the eggs and milk together in the second bowl. Put the breadcrumbs, salt, pepper, and paprika in the third bowl and mix them together. Every chicken breast should be dipped in flour first, then in the egg mix, and finally in the breadcrumb mix. Make sure that each breast is covered the same way. Put the pan on medium-high heat and add the oil. The chicken breasts should be cooked through and golden brown after being added to the hot pan. This should take about 34 minutes per side. Take it out of the pan and let it drain on paper towels. Put the cooked chicken breasts on a baking sheet and cover each one with a slice of cheddar cheese. Bake in an oven that is already hot for about 5 minutes, or until the cheese melts. While the chicken is cooking, toast the waffles the way the package says to or however you like. To make a tasty sauce, put the maple syrup, mayonnaise, and Dijon mustard in a small bowl and mix them together. To make the sandwiches, start with a waffle and add a lettuce leaf. Then add a cooked chicken breast with melted cheese, a bacon strip, and a tomato slice. Cover it with the maple-mayo sauce. Add another waffle on top to finish the sandwich. If necessary, use a toothpick to hold it together. Serve your waffles with chicken and bacon hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

These cookies are a delightful combination of chewy, crispy, and marshmallowy goodness. The cornflakes add a unique texture, and the mini marshmallows melt to create pockets of gooey sweetness. Perfect for any cookie lover!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups cornflakes cereal. 2 cups mini marshmallows.

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 brown sugar until the mixture is light and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture, and beat until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Gently fold in the cornflakes cereal and mini marshmallows into the cookie dough. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still 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 Chewy Cornflake Marshmallow Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes