Ingredients:

• 1 cup canned pumpkin puree


• 1/2 cup Nutella gluten-free


• 2 large eggs


• 1/2 cup granulated sugar


• 1/4 cup brown sugar


• 1/4 cup vegetable oil


• 1 teaspoon pure vanilla extract


• 1 1/2 cups gluten-free all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon salt


• 1/2 cup gluten-free chocolate chips optional

Instructions:

Preheat your oven to 350F 175C

Grease and flour a 9x5-inch 23x13 cm loaf pan

In a large mixing bowl, combine the pumpkin puree, Nutella, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract

Mix until well combined

In another bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

If desired, fold in the gluten-free chocolate chips

Pour the batter into the prepared loaf pan and smooth the top

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Remove the bread from the oven and allow it to cool in the pan for about 10 minutes

Then, transfer it to a wire rack to cool completely

Once cooled, slice and enjoy your gluten-free Nutella pumpkin bread!

Ingredients:

• 4 large potatoes, peeled and cut into thick chips


• 4 cod fillets, skinless and boneless


• 1 cup all-purpose flour


• 1 teaspoon baking powder


• 1 cup cold beer


• Salt and pepper to taste


• Vegetable oil for frying

Instructions:

In a deep fryer or large pan, heat the vegetable oil to 180C 350F

Put the flour, baking powder, salt, and pepper in a bowl and mix them together

Pour the cold beer in slowly and stir the batter until it is smooth

Make sure the cod fillets are covered evenly in the batter before you dip them in it

Put the battered fillets carefully into the hot oil and fry for 6 to 8 minutes, or until they are golden brown and crispy

Take the fish out of the oil and pat it dry on paper towels

Fry the potato chips in the same hot oil for about 4 to 5 minutes, or until they are golden and crispy

Take the chips out of the oil and let them drain on paper towels after they're done

Hot fish and chips should be served with tartar sauce, lemon wedges, and malt vinegar

Ingredients:

• 4 slices of vegan bread


• 1 ripe banana


• 2 tbsp peanut butter


• 2 tbsp dairy-free chocolate chips


• 1/2 cup almond milk


• 1 tbsp flaxseed meal


• 1 tsp vanilla extract


• 1 tsp ground cinnamon


• 1 tbsp maple syrup


• 1 tbsp coconut oil for cooking

Instructions:

Prepare a shallow bowl and mash the ripe banana

Then, add the peanut butter and chocolate chips and mix them together to make a filling

Spread the filling out evenly on two slices of bread

Then, put the other two slices on top of each one to make a sandwich

Mix flaxseed meal, vanilla extract, cinnamon, and maple syrup with an electric mixer in a separate shallow bowl

This will make a batter

Make sure that both sides of each sandwich are well covered with batter

With the pan on medium heat, melt the coconut oil

Do this for three to four minutes on each side

Then put the dipped sandwiches in the pan and cook until both sides are golden brown

Take each sandwich out of the pan after it's done cooking and cut it in half diagonally

If you want, you can serve it hot and add more banana slices, chocolate chips, and a drizzle of maple syrup on top

Ingredients:

• 1 whole chicken about 4-5 pounds


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 tablespoon chopped fresh rosemary


• 1 tablespoon chopped fresh thyme


• 1 tablespoon chopped fresh parsley


• Salt and pepper to taste

Instructions:

Warm the oven up to 190C 375F

Clean the chicken with water and dry it with paper towels

Cut up the garlic, add it to a small bowl with the olive oil, thyme, parsley, salt, and pepper

Make sure to cover the chicken evenly with the herb mix as you rub it on

Put the chicken in a roasting pan so that the breast side is facing up

After the oven is hot, roast the meat for about an hour and a half, or until the internal temperature reaches 165F 75C and the juices run clear

After taking the chicken out of the oven, let it sit for 10 minutes before cutting it up

Enjoy while hot!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1/4 cup fresh lime juice


• 2 tablespoons olive oil


• 2 teaspoons chili powder


• 1 teaspoon cumin


• 1/2 teaspoon paprika


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• Salt and pepper to taste


• Fresh cilantro for garnish optional

Instructions:

Mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a small bowl

Put chicken breasts in the crock pot

Make sure the chicken is evenly covered as you pour the lime juice mixture over it

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Use two forks to shred the chicken after it's done cooking

If you want, you can serve it hot with fresh cilantro on top

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 1/2 cup brown sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 teaspoon baking soda


• 1/4 teaspoon sea salt


• 1/2 cup caramel chips or chopped caramel candies


• Sea salt flakes for sprinkling

Instructions:

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

Mix the flour, baking soda, and sea salt together in a bowl with a whisk

Mix the softened butter, white sugar, and brown sugar together in a different, bigger bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms

Add the caramel chips or chopped caramel candies to the dough and mix them in well

Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared

Spread out each cookie dough ball a little with the back of a spoon, and then add a few sea salt flakes on top

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

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

With milk or your favorite hot drink, these Sea Salt Caramel Fudge Cookies are a great treat

Ingredients:

• 8 oz shell pasta


• 1 lb ground beef


• 1 packet taco seasoning mix


• 1 cup cherry tomatoes, halved


• 1 cup corn kernels, drained


• 1 cup black beans, drained and rinsed


• 1/2 cup diced red onion


• 1/2 cup diced bell pepper


• 1/2 cup shredded cheddar cheese


• 1/4 cup chopped fresh cilantro


• 1/4 cup ranch dressing


• 1/4 cup salsa


• 1 lime, juiced

Instructions:

Cook pasta according to package instructions, drain, and set aside

In a skillet, brown ground beef over medium heat until no longer pink

Drain excess fat

Add taco seasoning mix to the cooked ground beef according to package instructions

In a large mixing bowl, combine cooked pasta, seasoned ground beef, cherry tomatoes, corn, black beans, red onion, bell pepper, cheddar cheese, and cilantro

In a small bowl, whisk together ranch dressing, salsa, and lime juice

Pour dressing mixture over the pasta salad and toss until well coated

Serve immediately or refrigerate until ready to serve

Ingredients:

• 1 cup pineapple chunks


• 1 cup mango chunks


• 1 cup coconut milk


• 1/4 cup honey or agave syrup


• 1 teaspoon vanilla extract


• 1/2 cup candy corn

Instructions:

In a blender, combine pineapple chunks, mango chunks, coconut milk, honey or agave syrup, and vanilla extract

Blend until smooth

Pour the mixture into popsicle molds, leaving a little space at the top for expansion

Add a few candy corn pieces into each popsicle mold, distributing evenly

Insert popsicle sticks into the molds and freeze for at least 4-6 hours, or until completely solid

To remove popsicles from molds, run under warm water for a few seconds and gently pull out

Ingredients:

• 2 avocados, ripe and diced


• 4 hard-boiled eggs, chopped


• 1/4 cup mayonnaise


• 1 tablespoon lemon juice


• 1/4 teaspoon garlic powder


• Salt and pepper to taste


• 2 tablespoons chopped fresh parsley optional

Instructions:

In a bowl, mash the diced avocados with a fork until smooth

Add the chopped hard-boiled eggs, mayonnaise, lemon juice, garlic powder, salt, and pepper to the bowl

Mix all the ingredients together until well combined

Sprinkle with chopped fresh parsley if desired

Serve chilled and enjoy!

Ingredients:

• 1


• 5 lbs ground beef


• 1/2 cup breadcrumbs


• 1/4 cup diced onion


• 1/4 cup diced bell pepper


• 1/4 cup ketchup


• 1/4 cup barbecue sauce


• 1/4 cup shredded cheddar cheese


• 1 egg


• 1 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• Salt and pepper to taste


• Hamburger buns for serving


• Your favorite burger toppings lettuce, tomato, pickles, etc

Instructions:

Put breadcrumbs, diced onion, diced bell pepper, ketchup, barbecue sauce, shredded cheddar cheese, egg, Worcestershire sauce, garlic powder, salt, and pepper in a bowl

Mix the ingredients together

Combine the parts until they are well mixed

Make burger patties out of the mixture in any size you like

The burger patties should be put in the slow cooker

For 4 to 6 hours, or until the burgers are soft and cooked all the way through, cook on low heat

Toast the hamburger buns in the oven or on a griddle about 30 minutes before you serve them

Place the toasted buns on a plate and top the slow cooker steamburgers with your favorite burger toppings

Enjoy your tasty steamburgers that were cooked slowly!