Ingredients:

• 3 cups of semi-sweet chocolate chips
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• 1 can 14 ounces sweetened condensed milk
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• 1/4 cup of unsalted butter
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• 1 teaspoon of vanilla extract
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• 1 1/2 cups of mini marshmallows
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• 1 cup of crushed graham crackers
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• 1/2 cup of white chocolate chips optional for drizzle
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Instructions:

Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal

In a microwave-safe bowl, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter

Microwave the mixture in 30-second intervals, stirring each time, until the chocolate and butter are completely melted and the mixture is smooth

Stir in the vanilla extract until well combined

Fold in the mini marshmallows and crushed graham crackers, reserving a small portion of each for topping

Pour the fudge mixture into the prepared baking pan and spread it evenly

Sprinkle the reserved mini marshmallows and crushed graham crackers on top of the fudge, pressing them gently into the surface

If desired, melt the white chocolate chips in the microwave in 15-second intervals and drizzle it over the fudge for an extra touch

Chill the fudge in the refrigerator for at least 2 hours, or until it is firm and set

Once the fudge has set, use the parchment paper overhangs to lift it out of the pan

Cut the fudge into squares and serve

Enjoy!

Ingredients:

• 1 lb white fish fillets
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• 1 cup all-purpose flour
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• 1 tsp chili powder
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• 1/2 tsp cumin
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• Salt and pepper to taste
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• 1 cup panko breadcrumbs
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• 1 egg, beaten
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• 8 small corn tortillas
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• 1 cup shredded lettuce
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• 1 cup diced tomatoes
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• 1/2 cup diced red onion
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• 1/2 cup chopped cilantro
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• 1 ripe avocado, sliced
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• 1/2 cup sour cream
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• 1/4 cup mayonnaise
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• 1/4 cup buttermilk
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• 1 tsp garlic powder
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• 1 tsp onion powder
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• 1/2 tsp dried dill
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• 1/2 tsp dried parsley
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• Juice of 1 lime
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• Oil for frying
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Instructions:

Add salt, pepper, chili powder, and cumin to the fish fillets

Put some flour on each fillet, then dip them in an egg, and finally cover them with panko breadcrumbs

In a pan over medium-high heat, add the oil

Fry the fish fillets for three to four minutes on each side, or until they are golden brown and cooked all the way through

To make the avocado ranch dressing, put buttermilk, garlic powder, onion powder, dried dill, dried parsley, sour cream, and lime juice in a small bowl

To make the corn tortillas soft, heat them in a dry skillet or the microwave

To make tacos, put a fried fish piece on each tortilla and then add diced tomatoes, red onion, cilantro, and avocado slices on top

Add the avocado ranch dressing and serve right away

Have fun with your Quick Fish Tacos with Avocado Ranch Dressing!

Ingredients:

• 1 cup all-purpose flour
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• 2 tablespoons granulated sugar
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 2/3 cup milk
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• 1/3 cup creamy peanut butter
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• 1 large egg
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• 2 tablespoons melted butter
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• 1 teaspoon vanilla extract
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• For Honey Butter:
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• 1/2 cup unsalted butter, softened
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• 2 tablespoons honey
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Instructions:

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

Put the peanut butter, egg, melted butter, and vanilla extract in a different bowl

Mix until it's smooth

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

Don't mix it too much; lumps are fine

Set a griddle or nonstick skillet over medium-high heat

Grease it a little with cooking spray or butter

Place a quarter-cup of the pancake batter on the hot griddle for every pancake

While cooking, turn the pan over and cook the other side until it turns golden brown

If the edges look set, it's done

To make honey butter: Put softened butter and honey in a small bowl and mix them together well

On top of the peanut butter pancakes, put a small amount of honey butter

Have fun!

Ingredients:

• 2 cups old-fashioned oats
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• 1 cup all-purpose flour
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1/2 cup unsalted butter, softened
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• 1/2 cup brown sugar
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• 1/4 cup granulated sugar
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1 cup finely chopped apples
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• 1/2 cup raisins or dried cranberries
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• 1/2 cup chopped walnuts or pecans optional
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Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, combine the oats, flour, cinnamon, baking soda, and salt

Mix well

In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth

Beat in the egg and vanilla extract until well combined

Gradually add the dry oat mixture to the wet ingredients, mixing until just incorporated

Fold in the chopped apples, raisins or dried cranberries, and chopped nuts if using

Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart

Flatten each scoop slightly with the back of the spoon or your fingers

Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious apple pie oatmeal cookies!

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 tsp baking powder
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• 1/4 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1/2 cup whole milk
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• 2-3 drops pink food coloring
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• 1/2 tsp rose extract
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• For the rose frosting:
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• 1/2 cup unsalted butter, softened
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• 2 cups powdered sugar
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• 2-3 tbsp milk
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• 1 tsp rose water
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• Pink food coloring
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• Edible rose petals for decoration
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Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream the softened butter and granulated sugar until light and fluffy

Add the eggs, one at a time, mixing well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture

Mix until just combined

Add the pink food coloring and rose extract, and mix until the batter turns a pale pink color

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

For the rose frosting, beat the softened butter until creamy, then gradually add powdered sugar, milk, rose water, and a few drops of pink food coloring

Beat until smooth and fluffy

Once the cupcakes are completely cool, pipe the rose frosting onto each cupcake using a piping bag and a star tip

Decorate with edible rose petals and serve

Ingredients:

• 2 cups mixed greens
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• 1/2 cup cherry tomatoes, halved
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• 1/4 cup cucumber, sliced
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• 1/4 cup red onion, thinly sliced
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons balsamic vinaigrette dressing
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• Salt and pepper to taste
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Instructions:

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion

Drizzle the balsamic vinaigrette dressing over the salad and toss to coat evenly

Sprinkle the crumbled feta cheese on top

Season with salt and pepper to taste

Serve immediately as a refreshing side salad

Ingredients:

• 3 cups gluten-free all-purpose flour blend
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• 1 teaspoon baking powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 2 teaspoons ground ginger
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground cloves
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• 1/2 teaspoon ground nutmeg
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• 1/2 cup unsalted butter, softened
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• 3/4 cup packed light brown sugar
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• 1/2 cup unsulphured molasses
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• 1 large egg
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• 1 teaspoon pure vanilla extract
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Instructions:

Whisk the salt, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and gluten-free flour blend together in a medium bowl until everything is well mixed

Put softened butter and brown sugar in a large bowl

Use an electric mixer to mix the two together until the mixture is light and fluffy

To the butter mixture that has been creamed, add the molasses, egg, and vanilla extract

Beat the mixture until everything is well mixed

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Make two halves of the dough

Cover each halves with plastic wrap and put them in the fridge for at least an hour

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Take a piece of dough out of the fridge and roll it out to a thickness of about 1/4 inch between two pieces of parchment paper

Using gingerbread man cookie cutters, cut shapes out of the rolled dough

Carefully place the cookies on the baking sheets that have been prepared, leaving space between each one

Do the rolling and cutting again with the rest of the dough

The cookies should be in a hot oven for 8 to 10 minutes, or until they are set and the edges are just barely golden

After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to a wire rack to cool all the way down

Once the gingerbread men cookies are cool, you can decorate them however you like with icing, candies, or other things

Ingredients:

• 2 small avocados
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• 1 cup cherry tomatoes, halved
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• 1/2 cup black beans, drained and rinsed
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• 1/2 cup corn kernels
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• 1/4 cup red onion, finely chopped
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• 1/4 cup cilantro, chopped
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• 8 oz pasta your choice
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• 1/4 cup sour cream
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• 2 tbsp mayonnaise
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• 1 lime, juiced
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• 1 tsp chili powder
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• 1/2 tsp cumin powder
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• Salt and pepper to taste
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Instructions:

Follow the directions on the package to cook the pasta

Take it out and let it cool down

The cooked pasta, cherry tomatoes, black beans, corn, red onion, and cilantro should all be put in a large bowl

Whisk the lime juice, chili powder, cumin powder, salt, and pepper into the sour cream in a separate bowl

Put the dressing on top of the pasta salad and toss it around to cover everything

The diced avocados should be added slowly

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Put your Mexican Pasta Salad in the fridge and enjoy it!

Ingredients:

• 1 can refrigerated dinner rolls
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• 1/4 cup shredded mozzarella cheese
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• 1/4 cup shredded cheddar cheese
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• 1 tablespoon melted butter
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• 1 teaspoon dried Italian herbs such as oregano, basil, thyme
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Instructions:

Spread the dinner rolls out on a flat surface

On top of each roll, put some shredded mozzarella and cheddar cheese

Put the cheese inside the dough and roll it back up

Line up the rolls in the slow cooker so they don't touch

Brush the rolls with a mixture of melted butter and dried Italian herbs

Put the lid on top and set the heat to low

Let it cook for two to three hours, or until the rolls are done and the cheese melts

Enjoy while still warm!

Ingredients:

• 1 lb ground turkey
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• 1/2 cup breadcrumbs
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• 1/4 cup diced red onion
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• 1/4 cup diced red bell pepper
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• 1/4 cup diced fresh pineapple
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• 1/4 cup chopped fresh cilantro
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• 1 tsp garlic powder
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• 1/2 tsp salt
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• 1/4 tsp black pepper
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• 4 slices pepper jack cheese
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• 4 hamburger buns
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• Lettuce and tomato slices for garnish
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• Cooking spray or oil for grilling
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Instructions:

Ground turkey, breadcrumbs, red onion, red bell pepper, fresh pineapple, cilantro, garlic powder, salt, and black pepper should all be mixed together in a bowl

Take the mixture and shape it into 4 burger patties

Set your grill to medium-high heat and use cooking spray or oil to coat the grate

Put the turkey burger patties on the grill

Cook for 5 to 6 minutes on each side, or until they're done all the way through and have nice grill marks

In the last minute of cooking, put a slice of pepper jack cheese on top of each burger and let it melt

While the burgers are cooking, use the grill to lightly toast the buns

Take the burgers and buns off the grill

Put a tomato slice and a lettuce leaf on the bottom half of each bun

Then put a turkey burger with melted cheese on top of that

Finally, put the top half of the bun on top of that

Enjoy while hot!