Reeses Rice Krispie Brownies

These decadent brownies combine the rich chocolaty goodness of brownies with the irresistible crunch of Reeses Peanut Butter Cups and Rice Krispies cereal.

Ingredients:

• 1 box brownie mix
• 1/2 cup Reeses Peanut Butter Chips
• 1/2 cup mini Reeses Peanut Butter Cups, chopped
• 3 cups Rice Krispies cereal
• 1/4 cup butter
• 1/4 cup peanut butter
• 1 cup chocolate chips
• 1/4 cup Reeses Peanut Butter Chips

Instructions:

Follow the directions on the package to make the brownie mix

Mix in 1/2 cup of chopped Reeses Peanut Butter Cups and 1/2 cup of Reeses Peanut Butter Chips

Smooth the brownie batter out in a 9x13-inch baking pan that has been greased

Melt the peanut butter and butter in a large saucepan over low heat

Throw in the chocolate chips and stir until everything is smooth

Take it off the heat and carefully mix in the Rice Krispies cereal until its well mixed in

Cover the brownie batter in the baking pan with the Rice Krispie mix

Add 1/4 cup of Reeses Peanut Butter Chips on top

Set the sides and make the top a little firm to the touch

Bake at 350F 175C for 25 to 30 minutes

Let it cool all the way down before cutting it into squares

Classic New York Hot Dogs

These traditional hot dogs will take you back to the tastes of New York. They have lettuce, onions, and mustard on them, just like the ones youd find in New York City.

Ingredients:

• 4 beef hot dogs
• 4 hot dog buns
• 1/2 cup of sauerkraut
• 1/4 cup of yellow mustard
• 1/4 cup of chopped onions
• 4 slices of American cheese

Instructions:

Preheat your grill to medium-high heat

Place the hot dogs on the grill and cook for 4-5 minutes, turning occasionally until they are heated through and have grill marks

During the last minute of grilling, add a slice of American cheese to each hot dog and allow it to melt

While the hot dogs are cooking, toast the buns on the grill for about 1-2 minutes until they are lightly browned

Remove the hot dogs and buns from the grill

Place a hot dog in each bun

Top each hot dog with sauerkraut, chopped onions, and a drizzle of yellow mustard

Serve immediately and enjoy your Classic New York Hot Dogs

Moroccan Lemon and Cardamom Meatballs

The flavors of lemon and cardamom are mixed into these meatballs that are based on Moroccan food. The dish is fragrant and tasty, perfect for a hearty meal. Spices and citrus work well together to make a unique and tasty flavor that will please your taste buds.

Ingredients:

• 500g ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• Zest of 1 lemon
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 2 tablespoons olive oil
• 1 cup chicken broth
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

In a large bowl, combine the ground beef, chopped onion, minced garlic, ground coriander, cumin, cinnamon, cardamom, lemon zest, salt, pepper, breadcrumbs, and beaten egg

Mix well until evenly combined

Form the mixture into small meatballs, about 1 inch in diameter

In a large skillet, heat the olive oil over medium heat

Add the meatballs and cook until browned on all sides, about 5-7 minutes

Pour in the chicken broth and lemon juice

Bring to a simmer, then reduce the heat to low and cover

Let the meatballs cook for an additional 10-15 minutes, or until cooked through

Once cooked, transfer the meatballs to a serving dish

Garnish with chopped parsley before serving

Serve the Moroccan lemon and cardamom meatballs hot, with couscous or rice on the side

Nettle Quinotto

Traditional risotto with a tasty and healthy twist: quinoa is used instead of rice, and nettle leaves are added for their health benefits and unique flavor. This quinotto made without meat is full of protein, fiber, and vitamins.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh nettle leaves, chopped
• 1 tablespoon olive oil
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions:

Rinse quinoa under cold water

In a saucepan, heat olive oil over medium heat

Add chopped onion and garlic, saut until softened

Add quinoa to the saucepan and toast it for 1-2 minutes

Pour in vegetable broth and bring to a boil

Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed

While quinoa is cooking, blanch nettle leaves in boiling water for 1-2 minutes

Drain and rinse under cold water

Once quinoa is cooked, stir in blanched nettle leaves, nutritional yeast, salt, and pepper

Cook for an additional 2-3 minutes until everything is heated through and well combined

Serve hot, garnished with additional nutritional yeast if desired

Smurfs Cake Pops

Delightful and adorable Smurfs-themed cake pops that are perfect for any Smurf fans celebration.

Ingredients:

• 1 box blue velvet cake mix
• 1 cup cream cheese frosting
• 1 package blue candy melts
• White candy melts for Smurf hats
• Red candy melts for Smurf hats
• Black edible food marker
• Lollipop sticks

Instructions:

Bake the blue velvet cake according to the package instructions and let it cool completely

Crumble the cooled cake into fine crumbs in a large bowl

Add the cream cheese frosting to the cake crumbs and mix until well combined

Form small cake balls from the mixture and place them on a parchment-lined tray

Melt the blue candy melts according to the package instructions

Dip the tip of each lollipop stick into the melted candy and insert it into a cake ball

Dip each cake pop into the melted blue candy, ensuring its fully coated, and let excess candy drip off

Melt white candy melts for Smurf hats and red candy melts for the hats band

Dip the top of each cake pop into the white candy melts to create Smurf hats

Use a toothpick to add red candy melt details for the hats band

Allow the candy coating to set completely

Use a black edible food marker to draw Smurf faces on each cake pop

Let the cake pops set completely before serving

Homemade French Bread Pizza

This Homemade French Bread Pizza is an easy and quick way to make a tasty pizza at home. You put your favorite pizza toppings on a crispy French bread crust and bake it until its done. Everyone in the family will love this meal

Ingredients:

• 1 loaf French bread
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sliced black olives
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced red onion
• 1/2 cup sliced mushrooms
• 1/2 cup sliced pepperoni
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes optional
• Salt and black pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Preheat your oven to 425F 220C

Slice the French bread in half lengthwise, creating two long pieces of bread

Spread pizza sauce evenly over the cut sides of the bread halves

Sprinkle mozzarella cheese over the sauce

Add black olives, green bell pepper, red onion, mushrooms, and pepperoni on top of the cheese

Season with dried oregano, garlic powder, crushed red pepper flakes if desired, salt, and black pepper

Place the prepared French bread pizzas on a baking sheet or directly on the oven rack

Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown

Remove from the oven and let cool for a minute before slicing into individual portions

Garnish with fresh basil leaves if desired

Serve hot and enjoy

Easy Slow Cooker Shredded Chicken

This recipe for Easy Slow Cooker Shredded Chicken is great for days when you are busy. You can make tender, tasty shredded chicken with just a few easy ingredients. You can use it in tacos, sandwiches, salads, or any other dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Put chicken breasts in the crock pot

Add chicken broth, garlic powder, onion powder, paprika, salt, and black pepper to a small bowl and mix them together

Put the mix on top of the chicken

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork

Take the chicken out of the slow cooker when its done cooking and shred it with two forks

Put the chicken back in the slow cooker and mix it with the juices

If you want, serve hot