Ingredients:

• 1 box brownie mix


• 1/4 cup strong brewed coffee


• 1/4 cup vegetable oil


• 2 eggs


• 1/2 cup cream cheese


• 1/4 cup granulated sugar


• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350F 175C

Prepare brownie mix according to package instructions, substituting 1/4 cup of strong brewed coffee for an equal amount of water

In a separate bowl, mix cream cheese, sugar, and vanilla extract until smooth

Spread half of the brownie batter into a greased 9x9 inch baking pan

Spread the cream cheese mixture evenly over the brownie batter

Drop spoonfuls of the remaining brownie batter over the cream cheese layer

Use a knife to swirl the batter and cream cheese together, creating a marbled effect

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow to cool before slicing into squares

Ingredients:

• 4 cups mixed vegetables carrots, potatoes, bell peppers, zucchini, etc




• 2 tablespoons olive oil


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon dried thyme


• Salt and pepper to taste


• 1/4 cup vegetable broth or water

Instructions:

Put the vegetables in the slow cooker after cutting them up into small pieces

Sprinkle garlic powder, onion powder, thyme, salt, and pepper on top of the vegetables after adding the olive oil

Add toss to cover evenly

If you don't have vegetable broth, you can use water

For 4 to 6 hours, or until the vegetables are soft, cover and cook on low heat

As a main dish or a side dish, serve hot with rice or quinoa

Ingredients:

• 1 cup all-purpose flour


• 2 tablespoons granulated sugar


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 cup buttermilk


• 1 large egg


• 2 tablespoons unsalted butter, melted


• 1 cup fresh strawberries, diced


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon ground cinnamon


• Cooking spray or extra butter for greasing

Instructions:

Mix the sugar, baking powder, baking soda, and salt in a bowl with a whisk

Put the egg in a different bowl and beat it

Then add the buttermilk, melted butter, vanilla extract, and ground cinnamon

Mix everything together well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Don't mix it too much; a few lumps are fine

Add the strawberry dices slowly to the pancake batter

Set a griddle or nonstick skillet over medium-high heat

Put a little cooking spray or extra butter on it to make it shiny

For every pancake, put 1/4 cup of the batter on the griddle

In about two to three minutes, the top will start to bubble and the edges will begin to look set

After you flip the pancakes, cook them for another minute or two, until they are golden brown and done all the way through

Place the pancakes on a plate and keep them warm

Do it again with the rest of the batter

Add more fresh strawberries, your favorite syrup, or whipped cream to the top of your hot Sugar and Spice by Celeste Strawberry Pancakes

Enjoy your strawberry pancakes that you made yourself!

Ingredients:

• 1 lb ground beef


• 1 onion, diced


• 2 cloves garlic, minced


• 1 14


• 5 oz can diced tomatoes


• 1 15 oz can tomato sauce


• 1 15 oz can kidney beans, drained and rinsed


• 1 15 oz can black beans, drained and rinsed


• 1 cup frozen corn


• 1 cup beef broth


• 2 tablespoons chili powder


• 1 teaspoon cumin


• 1 teaspoon paprika


• Salt and pepper to taste

Instructions:

With the heat on medium, cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onion is soft

Remove any extra grease

Put the beef mixture in a slow cooker

Place kidney beans, black beans, corn, beef broth, chili powder, cumin, paprika, salt, and pepper in the slow cooker

Do not mix the beans

Use a stir to mix

Don't open the lid

Cook on low for 6 to 8 hours or high for 3 to 4 hours, stirring every now and then

Add shredded cheese, sour cream, or chopped green onions, or any other toppings you like, and serve hot

Ingredients:

• 2 cups gluten-free all-purpose flour


• 1 packet 2 1/4 tsp instant yeast


• 1 tsp sugar


• 1 tsp salt


• 2 tbsp olive oil, divided


• 3/4 cup warm water


• 1/4 cup sliced olives


• 1 tbsp chopped fresh rosemary


• Coarse salt, for sprinkling

Instructions:

Put the gluten-free flour, instant yeast, sugar, and salt in a large bowl

Mix the dry ingredients with warm water and 1 tablespoon of olive oil

Mix until you get a dough

For about 5 minutes, knead the dough until it is smooth and springy

Add a little more flour if the dough is too sticky

Place the dough in a warm area and cover it with a clean kitchen towel

Let it rise for 30 to 40 minutes, or until it doubles in size

Start by heating the oven to 400F 200C

Roll out the dough and punch it down

Then, put it on a baking sheet that has been greased

Shape the dough into an oval or rectangle with your hands

It should be about 1/2 inch thick

The last tablespoon of olive oil should be drizzled over the dough

Make holes in the dough with your fingertips all over its surface

Spread the chopped rosemary and sliced olives out on top of the dough and lightly press them into the surface

Add a sprinkle of coarse salt to finish

Place the focaccia in an oven that has already been heated

Bake for 20 to 25 minutes, or until it turns golden brown and is fully cooked

Take it out of the oven and let it cool down a bit before cutting it up and serving

Ingredients:

• 1 cup dates, pitted


• 1/4 cup almond butter


• 1/4 cup coconut cream


• 1/2 tsp sea salt


• 1 cup vegan chocolate chips


• 1/4 cup pecans, chopped

Instructions:

A food processor can be used to make the caramel filling

Add dates, almond butter, coconut cream, and sea salt and blend until smooth

You can use a microwave or a double boiler to melt vegan chocolate chips

Pour a little melted chocolate into each silicone mini cupcake mold or mini cupcake liner and spread it out around the sides

Put it in the freezer for 10 minutes so it can set

Take the molds out of the freezer and put a small amount of the salted date caramel on top of the chocolate layer in each one

Put some chopped pecans on top of each one and gently press them into the caramel

Cover the caramel and pecans with the rest of the melted chocolate

It needs to be back in the freezer for another 10 to 15 minutes so it can set

Take them out of the molds when they're done and enjoy!

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 4 cloves garlic, minced


• 4 oz pancetta, diced


• 2 tbsp olive oil


• 1/4 cup dry white wine


• 1/4 cup fresh parsley, chopped


• Salt and pepper to taste


• Red pepper flakes optional, for heat


• Lemon wedges for garnish

Instructions:

In a big skillet set over medium-high heat, warm up the olive oil

Add the chopped pancetta and saut for two to three minutes, or until crispy

Add the minced garlic and saut it for a further thirty seconds, or until it becomes fragrant

When the shrimp are pink and opaque, add them to the skillet and cook for two to three minutes on each side

Add the white wine and simmer until it reduces slightly, about one to two minutes

If preferred, add red pepper flakes, salt, and pepper for seasoning

After adding the chopped parsley, turn off the heat source for the skillet

Serve the pancetta olive oil and garlicky shrimp hot, topped with lemon wedges

Savor your dish inspired by Spanish tapas!

Ingredients:

• 3 lbs beef chuck roast, cubed


• 4 carrots, sliced


• 3 potatoes, cubed


• 1 onion, chopped


• 3 cloves garlic, minced


• 2 cups beef broth


• 1/2 cup red wine


• 2 tbsp tomato paste


• 1 tsp thyme


• 1 tsp rosemary


• Salt and pepper to taste

Instructions:

Put beef chuck roast, carrots, potatoes, onion, and garlic in a slow cooker

Put tomato paste, thyme, rosemary, salt, and pepper in a bowl

Add red wine and stir them together

Add the mix to the slow cooker with the beef and vegetables

For 8 hours, or until the beef is soft, cover and cook on low heat

Enjoy while hot!

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 4 ears of corn, husked and cut into halves or thirds


• 1/2 cup mayonnaise


• 1/2 cup sour cream


• 1 cup cotija cheese, crumbled


• 1/4 cup fresh cilantro, chopped


• 1 teaspoon chili powder


• 1/2 teaspoon smoked paprika


• Salt and pepper to taste


• 4 tablespoons unsalted butter, sliced


• Lime wedges for serving

Instructions:

Preheat your barbecue or grill to medium-high heat

In a small bowl, mix together mayonnaise, sour cream, half of the crumbled cotija cheese, cilantro, chili powder, smoked paprika, salt, and pepper

Set aside

Lay out four large sheets of heavy-duty aluminum foil, each about 18 inches long

Place equal amounts of shrimp and corn on each foil sheet

Spread the mayo-sour cream mixture evenly over the shrimp and corn on each foil packet

Top each packet with the remaining cotija cheese and slices of butter

Seal the foil packets tightly, ensuring that the contents are well-covered

Place the foil packets on the preheated grill and cook for about 15-20 minutes, or until the shrimp are opaque and the corn is tender

Rotate the packets occasionally for even cooking

Carefully open the foil packets, being cautious of hot steam

Squeeze lime wedges over the contents and serve hot

Enjoy your delicious Shrimp and Mexican Corn Foil Packets Elotes!

Ingredients:

• 4 lbs large shrimp, shell-on


• 1 lb baby potatoes


• 4 ears of corn, husked and halved


• 2 lbs smoked sausage, sliced into chunks


• 2 lemons, halved


• 1/2 cup Old Bay seasoning


• 1/4 cup melted butter


• 4 cloves garlic, minced


• 1 onion, quartered


• 2 bay leaves


• Salt to taste

Instructions:

Bring a big pot of water to a boil

Season with Old Bay, garlic, onion, bay leaves, and salt

Add the lemon halves after squeezing them into the water

After you add the potatoes, cook for 10 minutes

After you add the corn and smoked sausage, cook for 5 more minutes

After that, add the shrimp and cook for three to four minutes, until they turn pink

Take the shrimp boil off the heat and put it on a large platter

Spread melted butter on top, and serve hot