WB Trash King

A delightful frozen cocktail inspired by the flavors of bread, bacon, and bourbon, with a touch of maple sweetness.

Ingredients: 4 cups frozen bread dough, thawed. 1 cup bourbon. 1/2 cup cooked bacon, crumbled. 1/4 cup maple syrup. 2 cups ice cubes.

Instructions: Put thawed bread dough, bourbon, bacon, and maple syrup in a blender. Mix until it's smooth. Blend it again with the ice cubes until it turns into a slushy. Pour into glasses and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Mashed Potato Monsters are a fun and creative way to enjoy mashed potatoes. They're perfect for kids and adults alike!

Ingredients: 4 large potatoes, peeled and diced. 1/2 cup milk. 4 tablespoons butter. Salt and pepper to taste. Black olives, sliced. Carrots, sliced. Peas. Cherry tomatoes.

Instructions: In a pot of salted water, boil the diced potatoes for about 15 to 20 minutes, or until they are soft. Put the potatoes back in the pot after draining them. Put butter, milk, salt, and pepper in the pot. Make the potatoes smooth and creamy by mashing them. Use your hands to make little monster shapes out of mashed potatoes. Black olive slices can be used for eyes, carrot slices can be used for mouths, peas can be used for noses, and cherry tomatoes can be used for spots. Give your Mashed Potato Monsters to people and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the succulent flavors of herb-grilled pork tenderloin with a subtle hint of rosemary. This easy and delicious recipe combines aromatic herbs, zesty lemon, and the savory taste of grilled pork for a delightful dining experience.

Ingredients: 2 pork tenderloins about 1 pound each. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, finely chopped. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and black pepper to taste. Juice of 1 lemon. Zest of 1 lemon.

Instructions: Preheat your grill to medium-high heat. In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, oregano, paprika, salt, and black pepper to create the herb marinade. Rub the herb marinade over the pork tenderloins, ensuring they are well coated on all sides. Place the marinated pork tenderloins on the preheated grill and cook for about 15-20 minutes, turning occasionally, or until the internal temperature reaches 145F 63C. During the last few minutes of grilling, baste the pork tenderloins with the lemon juice and sprinkle lemon zest over them for added flavor. Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing. Slice the grilled pork tenderloin into medallions and serve hot. Enjoy the delightful herb-infused taste with a hint of rosemary!

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge guilt-free with this homemade vegan and gluten-free Nutella alternative. Made with wholesome ingredients, it's rich, creamy, and perfect for spreading on toast or dipping fruit.

Ingredients: 2 cups hazelnuts. 3 tbsp cocoa powder. 4 tbsp maple syrup. 1/4 cup unsweetened almond milk. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Spread hazelnuts on a baking sheet and roast for 10-12 minutes, until fragrant and lightly browned. Transfer roasted hazelnuts to a clean kitchen towel and rub to remove the skins as much as possible. In a food processor, blend hazelnuts until creamy, scraping down the sides as needed, about 5-7 minutes. Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and well combined. If the mixture is too thick, add more almond milk, 1 tablespoon at a time, until desired consistency is reached. Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks. Enjoy on toast, fruit, or by the spoonful!

Prep Time: 15 minutes

Cook Time: 10 minutes

These cupcakes are based on the funny Monsters, Inc. character Mike Wazowski. They are not only tasty, but also a creative and fun treat for anyone who likes Monsters, Inc.

Ingredients: 1 box of green cupcake mix. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of milk. 1 tsp of vanilla extract. Green food coloring. 24 large candy eyeballs. 1/2 cup of unsalted butter. 4 cups of powdered sugar. 2-3 tbsp of milk. Purple food coloring. Black decorating gel.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with green cupcake liners. In a mixing bowl, combine the green cupcake mix, vegetable oil, eggs, milk, vanilla extract, and a few drops of green food coloring. Mix until smooth and green. Fill each cupcake liner 2/3 full with the green cupcake batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack. While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, one cup at a time, and mix until well combined. Add 2-3 tablespoons of milk to achieve your desired frosting consistency. Tint the frosting with purple food coloring until it resembles Mike Wazowski's skin color. Using a piping bag and a star tip, frost each cupcake with the purple frosting. Place a large candy eyeball in the center of each cupcake, pressing it gently into the frosting. Use black decorating gel to draw Mike Wazowski's signature smile and eyebrows on each cupcake. Serve and enjoy your adorable Mike Wazowski cupcakes!

Prep Time: 30 minutes

Cook Time: 20 minutes

With this rich tart, you can enjoy the delicious mix of strawberries, hazelnuts, and chocolate. The rich chocolate ganache and bright strawberries go well with the buttery hazelnut crust.

Ingredients: 1 1/2 cups hazelnuts, toasted and skins removed. 1/2 cup granulated sugar. 1/4 teaspoon salt. 6 tablespoons unsalted butter, melted. 1 cup semisweet chocolate chips. 1/2 cup heavy cream. 2 cups fresh strawberries, hulled and sliced. 1/4 cup strawberry jam, warmed.

Instructions: Preheat oven to 350F 175C. In a food processor, pulse hazelnuts, sugar, and salt until finely ground. Add melted butter and pulse until mixture comes together. Press mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 12-15 minutes until golden brown. Let cool completely. In a small saucepan, heat heavy cream until simmering. Remove from heat and stir in chocolate chips until smooth. Pour chocolate mixture into the cooled tart crust and spread evenly. Arrange sliced strawberries over the chocolate layer. Brush warmed strawberry jam over the strawberries to glaze. Chill tart in the refrigerator for at least 1 hour before serving.

Prep Time: 25 minutes

Cook Time: 15 minutes

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A filling and healthy Paleo Keto casserole loaded with veggies, ground beef, and savory seasonings. Ideal for a filling dinner that complies with Keto and Paleo dietary guidelines.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup cauliflower rice. 1 cup chopped spinach. 1 cup diced tomatoes. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 4 eggs, beaten.

Instructions: Preheat oven to 375F 190C. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat. Add onion and garlic to the skillet with ground beef, saut until softened. Add bell pepper, cauliflower rice, chopped spinach, diced tomatoes, oregano, basil, salt, and black pepper. Cook for another 5 minutes. Transfer the mixture into a greased casserole dish. Pour beaten eggs over the mixture. Bake in the preheated oven for 25-30 minutes, or until eggs are set and casserole is golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Dragon Fruit Salad is a tasty mix of exotic dragon fruit, sweet strawberries, sour kiwi, and fresh mint. It has a honey-lime dressing on top and is garnished with toasted coconut flakes. This bright and tasty treat is great as a light dessert or a healthy snack.

Ingredients: 2 dragon fruits, peeled and diced. 1 cup of fresh strawberries, sliced. 1/2 cup of blueberries. 1/2 cup of kiwi, peeled and chopped. 1/4 cup of fresh mint leaves, chopped. 1/4 cup of honey. 1 lime, juiced. 1/4 cup of toasted coconut flakes. A pinch of salt.

Instructions: In a large bowl, combine the diced dragon fruit, sliced strawberries, blueberries, chopped kiwi, and chopped mint leaves. In a separate small bowl, whisk together the honey, lime juice, and a pinch of salt until well combined. Drizzle the honey-lime dressing over the fruit mixture and gently toss to coat all the ingredients evenly. Sprinkle toasted coconut flakes on top for added crunch and flavor. Chill the dragon fruit salad in the refrigerator for about 15 minutes before serving to allow the flavors to meld. Serve the refreshing dragon fruit salad as a light and sweet dessert or as a healthy snack. Enjoy your Dragon Fruit Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This is a tasty Keto-friendly version of apple cinnamon streusel bread that is great for a low-carb snack or breakfast.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup granulated erythritol. 1 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted butter or coconut oil. 1/2 teaspoon vanilla extract. 1 medium apple, peeled and diced. Streusel topping:. 2 tablespoons almond flour. 1 tablespoon coconut flour. 1 tablespoon granulated erythritol. 1 tablespoon cold butter, diced. 1/2 teaspoon ground cinnamon.

Instructions: Preheat the oven to 350F 175C. Grease a loaf pan or line with parchment paper. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt. In another bowl, beat eggs, almond milk, melted butter or coconut oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Fold in the diced apple. Pour the batter into the prepared loaf pan. In a small bowl, mix together almond flour, coconut flour, erythritol, diced cold butter, and cinnamon until crumbly. Sprinkle the streusel topping evenly over the batter in the loaf pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy your Keto Apple Cinnamon Streusel Bread!

Prep Time: 15 minutes

Cook Time: 40 minutes

Indulge in delicious chocolatey goodness with these Keto Paleo Brownies. Made with almond flour and coconut oil, these brownies are low-carb, gluten-free, and perfect for satisfying your sweet cravings on a keto or paleo diet.

Ingredients: 3/4 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup keto-friendly sweetener such as erythritol or monk fruit. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Spray or line an 8x8-inch baking dish with cooking spray. Put cocoa powder, salt, almond flour, and baking soda in a bowl and mix them together. In a different bowl, mix the keto-friendly sweetener and melted coconut oil using a whisk until everything is well mixed. Mix the eggs and vanilla extract into the wet ingredients until the batter is smooth. Slowly add the dry ingredients to the wet ones while mixing them together. Keep doing this until a thick batter forms. If you want to, fold in chopped walnuts. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. Bake the brownies for 20 to 25 minutes, or until they are set and a toothpick stuck in the middle comes out mostly clean. Take it out of the oven and let it cool down completely before cutting it into squares.

Prep Time: 10 minutes

Cook Time: 20 minutes

Turn an ordinary chicken dinner into a playful and amusing dish that will bring smiles to faces of all ages! This Silly Chicken Surprise is not only delicious but also a fun way to get creative in the kitchen.

Ingredients: 2 chicken breasts, boneless and skinless. 1 cup of breadcrumbs. 2 eggs. 1/2 cup of grated parmesan cheese. Salt and pepper to taste. 1 cup of marinara sauce. 1 cup of shredded mozzarella cheese. Assorted veggies for decoration carrots, bell peppers, cherry tomatoes. Edible googly eyes.

Instructions: Turn on your oven and heat it up to 375F 190C. Put bread crumbs, grated Parmesan cheese, salt, and pepper in a bowl and mix them together. Beat the eggs in a different bowl. Before coating each chicken breast with the bread crumbs, dip it in the eggs that have been beaten. Line a baking sheet with parchment paper and put the chicken breasts on it. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the coating is golden. Take the chicken out of the oven and cover each breast with marinara sauce. Add mozzarella cheese shreds on top of the sauce. Put the chicken back in the oven and bake for another 5 to 10 minutes, or until the cheese melts and starts to bubble. Get your silly decorations ready while the chicken is baking. Make funny faces on the chicken breasts with different kinds of vegetables. Take the chicken out of the oven when it's done and put googly eyes on the vegetables that you can eat. Enjoy the funny surprise while it's still hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

This is a quick and tasty Instant Pot recipe for Asian-style chicken and broccoli that is cooked until tender. It goes well with fluffy white rice.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 lb fresh broccoli florets. 1 cup low-sodium chicken broth. 1/2 cup soy sauce. 1/3 cup oyster sauce. 3 tablespoons hoisin sauce. 2 tablespoons cornstarch. 2 tablespoons sesame oil. 1 tablespoon vegetable oil. 4 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes optional. 2 cups cooked white rice, for serving.

Instructions: In the Instant Pot, press "Saute" and add the oil. Put in the chicken pieces and cook until all sides are browned. Grate the ginger and add the red pepper flakes if you are using them. Saut for one to two minutes. Soy sauce, oyster sauce, hoisin sauce, and cornstarch should all be mixed together in a bowl until the sauce is smooth. Add the sauce to the Instant Pot and pour it over the chicken. Put the broccoli florets on top without stirring them. Set the Instant Pot lid to "Sealing" and cook for 5 minutes at high pressure on "Manual" or "Pressure Cook." Do a quick pressure release after the cooking is done. Add sesame oil and stir the contents. Then, let it sit for a few minutes to thicken the sauce. Put the chicken and broccoli from the Instant Pot on top of cooked white rice. If you want, you can add sesame seeds or green onions as a garnish.

Prep Time: 15 minutes

Cook Time: 5 minutes

This Green Power Smoothie will help you lose weight. That's a tasty and satisfying way to start the day or refuel after a workout. It's full of protein, fruits, and greens.

Ingredients: 1 cup spinach. 1/2 cup kale. 1/2 banana. 1/2 apple, chopped. 1/4 avocado. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon chia seeds. Ice cubes.

Instructions: Avocado, Greek yogurt, apple, banana, spinach, and kale should all be put into a blender. Mix until it's creamy and smooth. To finish the blend, add the honey and chia seeds. Blend in the ice cubes until the consistency you want is reached. Pour into a glass. If you want, add a slice of apple or chia seeds to the top. Have fun drinking your healthy Green Power Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

For these clean eating pork tacos, only healthy ingredients are used, and the meat is cooked slowly until it's just right. Great for a filling meal that tastes great and is good for you.

Ingredients: 1 lb pork shoulder, trimmed and cut into chunks. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup diced tomatoes. 1 tbsp chili powder. 1 tsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. Corn tortillas, for serving. Optional toppings: avocado, cilantro, lime wedges.

Instructions: Place pork, onion, garlic, bell pepper, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper in a slow cooker. Stir to combine ingredients. Cover and cook on low for 6-8 hours, or until pork is tender and falls apart easily. Using two forks, shred the pork in the slow cooker. Serve the shredded pork in corn tortillas with desired toppings.

Prep Time: 15 minutes

Cook Time: 360 minutes

These delightful fall treats are Easy Apple Cider Donuts. Their flavor is warm and comforting, derived from the combination of nutmeg, cinnamon, and apple cider. Ideal on a brisk autumn day with a cup of hot cider or coffee.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 cup apple cider. 1/4 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. Oil for frying e.g., vegetable oil. For coating: 1/2 cup granulated sugar, 1 tsp ground cinnamon.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix together the apple cider, buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Heat the oil in a large, deep saucepan or fryer to 350F 175C. Drop spoonfuls of the dough into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side or until golden brown and cooked through. Remove the donuts from the oil and drain on a paper towel-lined plate. While the donuts are still warm, roll them in a mixture of sugar and cinnamon to coat evenly. Serve the apple cider donuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Savor a tasty and nutritious raw cauliflower hummus as a snack or dip. For those on a raw or low-carb diet, this recipe is an excellent substitute for classic chickpea hummus.

Ingredients: 1 medium cauliflower head. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water adjust as needed.

Instructions: Put the cauliflower florets in a food processor after cutting them up. The cauliflower should have tahini, garlic that has been chopped up, lemon juice, olive oil, ground cumin, salt, and pepper added to it. As needed, scrape down the sides of the bowl to make sure the mixture stays smooth. To get the right consistency, add water one tablespoon at a time if the hummus is too thick. You can add more salt, pepper, or lemon juice to the hummus if you think it needs it. Put the raw cauliflower hummus in a bowl that will be used for serving. Add a drizzle of olive oil and a sprinkle of cumin or paprika if you like. You can dip it in pita bread or your favorite raw vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

Delicious grilled bell peppers stuffed with a savory blend of barbecue chicken, quinoa, black beans, corn, and melted cheddar cheese.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup cooked quinoa. 1 cup cooked shredded chicken. 1/2 cup barbecue sauce. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm up the grill over medium-high heat. BBQ sauce, black beans, corn, red onion, cheddar cheese, smoked paprika, and garlic powder should all be mixed together in a large bowl. Add pepper and salt to taste. Fill each half of the bell pepper with the quinoa and chicken mixture. Gently press down on the filling to make it fit. Close the lid on the grill and put the stuffed peppers on it. Grill the peppers for 15 to 20 minutes, or until they are soft and a little charred. Add more cheddar cheese to top of each stuffed pepper during the last 5 minutes of grilling and then close the lid to melt the cheese. Carefully take the stuffed peppers off the grill and add fresh cilantro on top. BBQ Chicken & Quinoa Stuffed Peppers are best when served hot.

Prep Time: 20 minutes

Cook Time: 20 minutes