Ingredients:

• 1 3/4 cups all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/2 cup granulated sugar


• 1/2 cup brown sugar, packed


• 1/2 cup unsalted butter, softened


• 1 egg


• 1 teaspoon vanilla extract


• 1/2 teaspoon ground cinnamon


• 1/2 teaspoon chili powder adjust to taste


• 1/4 teaspoon salt


• 1/4 teaspoon baking powder


• 1/4 teaspoon baking soda


• 1/2 cup chopped Mexican chocolate such as Ibarra or Abuelita


• Dulce de Leche Filling:


• 1 14 ounces can sweetened condensed milk


• 1/2 teaspoon vanilla extract


• Pinch of salt

Instructions:

Combine the flour, baking soda, chili powder, ground cinnamon, cocoa powder, and salt in a bowl

Put aside

Beat the brown sugar, granulated sugar, and softened butter until fluffy and light in another bowl

To the butter mixture, add the egg and vanilla extract, and stir until fully incorporated

Mixing until a dough forms, gradually add the dry ingredients to the wet ones

Add chopped Mexican chocolate to the dough and stir

Split the dough in half, then roll each half into a log with a diameter of roughly 2 inches

Each log should be wrapped in plastic wrap and chilled for at least an hour or until solid

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Cut the chilled dough into rounds that are 1/4 inch thick, then arrange them on the baking sheet that has been ready

Place in the oven and bake for ten to twelve minutes, or until the cookies are firm to the touch on the inside

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 finish cooling

Pour the sweetened condensed milk into a saucepan and cook over low heat, stirring constantly, until the mixture thickens and takes on the consistency of caramel this will take approximately 30 to 45 minutes

This is the Dulce de Leche Filling

Take off the heat and mix in a small pinch of salt and vanilla extract

After the cookies have cooled completely, sandwich two cookies with their bottom sides together, one with a generous layer of the Dulce de Leche filling on it

Continue adding cookies and filling to the rest

To give the filling time to solidify, let the sandwich cookies sit for approximately half an hour

Savor your mouthwatering Dulce de Leche-filled Mexican Chocolate Sandwich Cookies!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1/2 cup soy sauce


• 1/4 cup olive oil


• 1/4 cup honey


• 3 cloves garlic, minced


• 1 teaspoon dried oregano


• 1 teaspoon dried thyme


• 1 teaspoon smoked paprika


• 1/2 teaspoon black pepper

Instructions:

Mix soy sauce, honey, minced garlic, oregano, thyme, smoked paprika, and black pepper in a bowl

This will make the marinade

Put the chicken breasts in a shallow dish or a plastic bag that can be closed again

Cover the chicken with the marinade by pouring it over it

Put the dish or bag in the fridge for at least two hours, or overnight for the best flavor

Warm up the grill over medium-high heat

Take the chicken out of the marinade and let the extra run off

Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked

While it's cooking, baste it with the marinade

Make sure that the temperature inside reaches 74F 165C

Once it's done, take it off the grill and let it rest for a few minutes

Ingredients:

• 4 fresh limes, juiced


• 2 fresh lemons, juiced


• 2 fresh oranges, juiced


• 1/2 cup fresh mint leaves


• 1/4 cup white sugar


• 1 cup white rum


• 2 cups club soda


• Ice cubes

Instructions:

In a pitcher, muddle the mint leaves and sugar together until fragrant

Add lime juice, lemon juice, and orange juice to the pitcher

Stir in white rum

Fill glasses with ice cubes

Pour the mojito mixture into each glass, leaving some room at the top

Top each glass with club soda

Garnish with additional mint leaves and citrus slices if desired

Serve immediately and enjoy!

Ingredients:

• 8 oz penne pasta


• 1 lb boneless, skinless chicken breasts, diced


• Salt and pepper to taste


• 1 cup marinara sauce


• 1 cup shredded mozzarella cheese


• 1/2 cup grated Parmesan cheese


• 1/4 cup breadcrumbs


• 2 tablespoons olive oil


• 1 tablespoon chopped fresh basil optional

Instructions:

Warm the oven up to 190C 375F

Follow the directions on the package to cook the penne pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-high heat

Put diced chicken breasts in the pan and season them with salt and pepper

This should take about 5 to 7 minutes

Cook until browned and done

Put the cooked chicken in the pan with marinara sauce

Mix everything together well, then let it cook for two to three minutes

Spread out the cooked penne pasta evenly on the bottom of a baking dish that has been greased

Spread the pasta out evenly after adding the chicken marinara sauce

Add mozzarella cheese shreds and Parmesan cheese grated on top

A little olive oil and breadcrumbs should be mixed together in a small bowl

Put this mix of bread crumbs on top of the cheese

It should be baked in a hot oven for twenty to twenty-five minutes, or until the breadcrumbs are golden brown and the cheese is melted and bubbling

If you want, you can add chopped fresh basil as a garnish before serving

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!