Noah Hates Everything

This easy Reese's Peanut Butter Cup Fudge recipe lets you enjoy the delicious mix of creamy peanut butter and rich chocolate. It's the best treat for people who love peanut butter cups!

Ingredients: 3 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 cup creamy peanut butter. 1 teaspoon vanilla extract. 1 1/2 cups Reese's Peanut Butter Cups, chopped about 20 mini cups. 1/2 cup Reese's Peanut Butter Cups, whole for topping.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off later. Put the chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. To make the chocolate melt completely and the mixture smooth, heat it in 30-second increments and stir it after each one. Add the peanut butter and vanilla extract and mix them in well. Mix the chopped Reese's Peanut Butter Cups in slowly. Put the fudge mix into the pan that has been prepared. Use a spatula to smooth the top. Spread out the whole Reese's Peanut Butter Cups on top of the fudge. Put the fudge in the fridge for at least two hours, or until it sets. Place the fudge on a cutting board. Use the extra piece of parchment paper to lift the fudge out of the pan. Serve it after cutting it into little squares. Any extra fudge should be kept in the fridge in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 2 minutes

Honey Sriracha Coconut Grilled Chicken Fingers are very tasty and have just the right amount of heat and sweetness. These skewers are a great BBQ treat because the coconut and panko coating makes them crispy.

Ingredients: 1.5 lbs chicken tenders. 1 cup shredded coconut. 1 cup panko breadcrumbs. 1/2 cup honey. 1/4 cup Sriracha sauce. 1/4 cup soy sauce. 2 tbsp lime juice. 2 cloves garlic, minced. 1/2 cup plain Greek yogurt. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Preheat your grill to medium-high heat. In a bowl, mix shredded coconut and panko breadcrumbs. Season with salt and pepper. Thread each chicken tender onto a soaked wooden skewer, then coat with the coconut and breadcrumb mixture. In a separate bowl, whisk together honey, Sriracha sauce, soy sauce, lime juice, minced garlic, and salt to create the marinade. Grill the coated chicken skewers for 5-7 minutes per side, or until the chicken is cooked through and the coating is golden brown and crispy. While grilling, baste the chicken with the honey Sriracha marinade for added flavor. In a small bowl, mix Greek yogurt with a splash of lime juice for the dipping sauce. Serve the grilled chicken fingers with the honey Sriracha dipping sauce on the side.

Prep Time: 20 minutes

Cook Time: 15 minutes

These Philly Cheese Steak Egg Rolls are a delicious fusion of the classic Philly cheesesteak and crispy egg rolls. They are filled with thinly sliced ribeye steak, sautéed bell peppers, onions, and provolone cheese, then fried to crispy perfection. Perfect for game day or as a tasty appetizer!

Ingredients: 1 lb thinly sliced ribeye steak. 1/2 cup sliced bell peppers any color. 1/2 cup sliced onions. 2 cloves garlic, minced. 1 cup shredded provolone cheese. 8 egg roll wrappers. Vegetable oil for frying. Salt and pepper to taste.

Instructions: Put some vegetable oil in a large skillet and heat it over medium-high heat. Add the sliced ribeye steak and break it up as you cook it until it's browned. Cut the onions, bell peppers, and garlic into small pieces and add them to the pan. Cook the steak and vegetables in a pan until the steak is fully cooked. If you want, you can add salt and pepper to taste. Take the pan off the heat and let it cool down a bit. One corner of the egg roll wrapper should face you when you put it on a clean surface. Put some of the steak and vegetable mix in the middle of the wrapper. Add some chopped provolone cheese on top of the mix. Fold the bottom corner of the wrapper up over the filling, then fold the sides in. Roll it up like a burrito, and use a little water to seal the edges. Do this again with the rest of the egg roll wrappers and filling. Set aside a big pot or skillet that is deep. Heat the vegetable oil to 350F 175C. Watch out as you put the egg rolls into the hot oil. Fry them for about two to three minutes on each side, until they are golden brown and crispy. Put the egg rolls on a paper towel-lined plate to drain the extra oil after taking them out of the pan with a slotted spoon. Serve the Philly Cheese Steak Egg Rolls hot with the sauce of your choice.

Prep Time: 20 minutes

Cook Time: 15 minutes

A hearty and flavorful soup combining the sweetness of roasted butternut squash with the savory goodness of turkey chili. Perfect for a cozy meal on chilly days.

Ingredients: 1 butternut squash, peeled and cubed. 1 pound ground turkey. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 ounces black beans, drained and rinsed. 1 can 14.5 ounces diced tomatoes. 4 cups chicken broth. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 400F 200C. Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground turkey to the pot and cook until browned, breaking it up with a spoon. Stir in the chili powder, cumin, and paprika, and cook for another minute. Add the diced tomatoes, black beans, roasted butternut squash, and chicken broth to the pot. Stir to combine. Bring the soup to a simmer, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with chopped cilantro, shredded cheese, or a dollop of sour cream.

Prep Time: 20 minutes

Cook Time: 50 minutes

These Grain-Free Sweet Potato Banana Nut Muffins are a delicious and wholesome treat. They are gluten-free and make for a perfect breakfast or snack option.

Ingredients: 2 ripe bananas, mashed. 1 cup cooked sweet potato, mashed. 3/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 3 eggs. 1/4 cup coconut oil, melted. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1/2 cup chopped pecans or walnuts. 1/4 cup raisins optional.

Instructions: Start by heating the oven to 350F 175C. Put the mashed bananas, mashed sweet potatoes, almond flour, coconut flour, maple syrup, eggs, melted coconut oil, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Mix the ingredients together. Mix the ingredients together well until a smooth batter forms. Add the chopped nuts and raisins if using and mix well. Put paper liners in a muffin tin or grease it with coconut oil. Almost all the way to the top of each muffin cup, fill it with batter. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your grain-free muffins made with sweet potatoes, bananas, and nuts!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Gooey Snickers Stuffed Chocolate Chip Cookies are the best vegan treat ever. Each bite tastes great because it has both rich chocolate chip cookie dough and gooey vegan Snickers bars in it.

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 flax egg 1 tablespoon ground flaxseed meal + 3 tablespoons water. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips. 6 vegan Snickers bars, chopped into small pieces.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Grind flaxseed meal and add water to a small bowl. This is how you make the flax egg. Do nothing for 5 minutes so it can get thicker. Mix the cocoa powder, baking soda, salt, and flour together in a medium-sized bowl using a whisk. Softened vegan butter, brown sugar, and granulated sugar should all be mixed together in a large bowl until the mixture is light and fluffy. Mix the vanilla extract and flax egg into the creamed mixture until everything is well mixed together. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the vegan chocolate chips and mix them in until they are spread out evenly in the dough. Take about two tablespoons of dough and press it down with your hand. In the middle, put a chopped Snickers bar. Then, fold the dough around it to make a ball. Do it again with the rest of the dough and Snickers bars. When the baking sheet is ready, put the stuffed cookie dough balls on it, leaving some space between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are set but the middle is still soft and gooey. 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.

Prep Time: 20 minutes

Cook Time: 12 minutes

The nutty taste of quinoa goes well with the sweet taste of dried cranberries, roasted butternut squash, and Brussels sprouts in this delicious Quinoa Harvest Salad. This salad has the perfect mix of flavors and textures for a Certified Pastry Aficionado. It has crunchy pecans, creamy feta cheese, and a balsamic honey dressing on top.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup butternut squash, diced. 1 cup Brussels sprouts, halved. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. While quinoa is cooking, preheat oven to 400F 200C. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until vegetables are tender and slightly caramelized. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper to make the dressing. Once quinoa and roasted vegetables are cooled, combine them in a large bowl. Add dried cranberries, pecans, and feta cheese. Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh parsley before serving. Serve chilled and enjoy your Quinoa Harvest Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

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