Ingredients:

• 1 whole chicken about 4-5 pounds


• 2 tablespoons olive oil


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• 1 teaspoon garlic powder


• 1 teaspoon paprika


• 4 large carrots, peeled and chopped


• 4 potatoes, chopped into chunks


• 1 onion, sliced

Instructions:

Preheat oven to 425F 220C

In a small bowl, mix together olive oil, salt, pepper, thyme, rosemary, garlic powder, and paprika to create a spice rub

Place the chicken in a roasting pan and rub the spice mixture all over the chicken, including under the skin

Arrange chopped vegetables around the chicken in the roasting pan

Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is cooked through and vegetables are tender, basting occasionally with pan juices

Once cooked, remove from the oven and let it rest for 10 minutes before carving

Serve hot with the roasted vegetables

Ingredients:

• 2 quarts vanilla ice cream


• 1 cup chocolate cookie crumbs


• 1/2 cup chopped nuts


• 1/2 cup melted butter


• 1 cup fresh berries strawberries, blueberries, raspberries


• 1/2 cup chocolate chips


• 1/4 cup honey

Instructions:

In a bowl, mix together chocolate cookie crumbs, chopped nuts, and melted butter until well combined

Press the mixture into the bottom of a 9x13-inch baking dish to form the crust

Spread softened vanilla ice cream evenly over the crust layer

Sprinkle fresh berries and chocolate chips over the ice cream layer

Drizzle honey on top for added sweetness

Cover and freeze the cake for at least 4 hours or until firm

To serve, let the cake sit at room temperature for a few minutes, then cut into squares and enjoy!

Ingredients:

• 1 cup cooked chickpeas


• 2 cups cauliflower florets


• 1 tablespoon olive oil


• 1 teaspoon chili powder


• 1 teaspoon cumin powder


• 1/2 teaspoon smoked paprika


• Salt to taste


• 4 lentil tortillas


• 1 avocado, sliced


• 1/2 cup shredded purple cabbage


• 1/4 cup chopped cilantro


• 1 lime, cut into wedges

Instructions:

Preheat oven to 400F 200C

In a bowl, toss chickpeas and cauliflower florets with olive oil, chili powder, cumin powder, smoked paprika, and salt until evenly coated

Spread the seasoned chickpeas and cauliflower on a baking sheet and roast for 20-25 minutes, until golden brown and tender

Warm lentil tortillas in a skillet over medium heat for 1-2 minutes on each side

Assemble tacos by placing roasted chickpeas and cauliflower on lentil tortillas

Top with avocado slices, shredded purple cabbage, and chopped cilantro

Squeeze lime wedges over the tacos before serving

Ingredients:

• 4 boneless, skinless chicken breasts


• 1/4 cup honey


• 2 tablespoons Dijon mustard


• 2 tablespoons coconut aminos


• 2 cloves garlic, minced


• 1 tablespoon olive oil


• Salt and pepper to taste

Instructions:

Set oven temperature to 375F 190C

Combine the honey, mustard, coconut aminos, olive oil, minced garlic, salt, and pepper in a small bowl

After putting the chicken breasts in a baking dish, cover them completely with the honey mustard mixture

Bake for 25 to 30 minutes in a preheated oven, or until the chicken is thoroughly cooked and the juices are clear

Enjoy while hot!

Ingredients:

• 1 cup of freshly brewed coffee


• 2 tablespoons of cocoa powder


• 2 tablespoons of sugar


• 1/4 cup of milk


• Whipped cream for topping


• Chocolate shavings for garnish

Instructions:

Make your Cute Oh Snap Coffee Mug your favorite coffee mug and pour it in

Chocolate powder and sugar should be added in equal amounts to the coffee

Mix them around until they melt

Warm up 1/4 cup of milk and add it to the coffee

Mix well

Add a big dollop of whipped cream on top of the coffee

For extra sweetness, sprinkle chocolate shavings on top

Have fun with your Cute Oh Snap Coffee!

Ingredients:

• 2 frozen bananas


• 1 cup spinach leaves


• 1 cup dairy-free milk such as almond or coconut milk


• 1/2 teaspoon peppermint extract


• 1 tablespoon maple syrup or agave nectar


• Vegan whipped cream optional, for topping


• Vegan chocolate chips or cocoa nibs optional, for garnish

Instructions:

In a blender, combine frozen bananas, spinach leaves, dairy-free milk, peppermint extract, and maple syrup or agave nectar

Blend until smooth and creamy, scraping down the sides as needed

Pour the shake into glasses

If desired, top with vegan whipped cream and garnish with vegan chocolate chips or cocoa nibs

Serve immediately and enjoy your minty bliss!

Ingredients:

• 4-5 pounds pork shoulder or butt


• 1/4 cup kosher salt


• 1/4 cup brown sugar


• 2 tablespoons smoked paprika


• 1 tablespoon black pepper


• 1 tablespoon garlic powder


• 1 tablespoon onion powder


• 1 teaspoon cayenne pepper adjust to taste


• 6-8 slices of bacon


• Wood chips for smoking applewood or hickory


• Brioche buns for serving


• Barbecue sauce optional, for serving

Instructions:

In a bowl, mix together kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper to create a dry rub

Rub the dry rub mixture generously all over the pork shoulder or butt

Cover and refrigerate for at least 4 hours or overnight for best results

Preheat your oven to 225F 107C

While the oven is preheating, soak the wood chips in water for about 30 minutes

Place the soaked wood chips in a smoker box or create a foil packet with holes to allow smoke to escape

Place the wood chip packet on one side of a baking sheet

Wrap the pork shoulder or butt in bacon slices, securing them with toothpicks if needed

Place the bacon-wrapped pork on a wire rack set over a baking sheet, opposite the wood chips packet

This will allow the pork to smoke and cook indirectly

Insert a meat thermometer into the thickest part of the pork without touching the bone

Place the baking sheet with the pork and wood chips in the preheated oven and roast until the internal temperature of the pork reaches 195F 90C, which may take 6-8 hours depending on the size of the pork

Once the pork reaches the desired temperature, remove it from the oven and let it rest for about 30 minutes

After resting, use two forks to shred the smoked pulled pork

Serve the pulled pork on brioche buns with your favorite barbecue sauce, if desired

Enjoy your delicious oven smoked pulled pork with a hint of bacon flavor!

Ingredients:

• 2 1/4 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1 cup unsalted butter, melted


• 1 cup packed light brown sugar


• 1/2 cup granulated sugar


• 1 tablespoon vanilla extract


• 1 egg + 1 egg yolk


• 2 cups semi-sweet chocolate chunks


• 1 1/2 cups mini marshmallows

Instructions:

Warm the oven up to 325F 165C

Clean and grease a 9x13-inch baking pan

Place parchment paper inside the pan

Mix the flour and baking soda together in a bowl

Melt the butter and mix it with the brown sugar and granulated sugar in a different large bowl

The egg and egg yolk should be added to the sugar and butter mixture and mixed until the mixture is smooth

Slowly add the dry flour mixture to the wet mixture while stirring just until everything is combined

Add the chocolate chunks and mix them in

Press down on half of the cookie dough in the baking pan that has been prepared

Put the little marshmallows on top of the dough

Drop spoonfuls of the rest of the cookie dough evenly on top of the marshmallow layer

Heat the oven and put the dish in it

Bake for 25 to 30 minutes, or until the top is golden brown

Let the cookie bars cool all the way in the pan before cutting them into squares

Ingredients:

• 2 ripe mangoes, peeled and diced


• 1 cup coconut milk


• 2 tablespoons honey or maple syrup


• 1 teaspoon vanilla extract


• 1/4 cup shredded coconut optional

Instructions:

In a blender, combine diced mangoes, coconut milk, honey or maple syrup, and vanilla extract

Blend until smooth

If desired, stir in shredded coconut for texture

Pour the mixture into popsicle molds

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until completely firm

To release popsicles, run the molds under warm water for a few seconds

Serve and enjoy!

Ingredients:

• 2 large eggs


• Salt and pepper to taste


• Cooking spray or butter for greasing

Instructions:

Warm up your waffle maker

Use cooking spray or butter to lightly grease the waffle maker so that it doesn't stick

Be careful not to break the yolks as you crack two large eggs into a bowl

While the waffle maker is still hot, slowly pour the eggs into it

Add pepper and salt to taste

Put the lid back on the waffle maker and cook for three to five minutes, or until the eggs are done the way you like them

Use a spatula to carefully take the eggs out of the waffle maker

Enjoy your tasty waffle maker eggs while they're still hot