Ingredients:

• 1 spiral-cut ham 7-8 lbs
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• 1/2 cup brown sugar
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• 1/4 cup honey
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• 1/4 cup Dijon mustard
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• 2 tablespoons apple cider vinegar
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• 1 teaspoon ground cloves
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• 1/2 cup water
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Instructions:

In a small bowl, mix brown sugar, honey, mustard, vinegar, and ground cloves

Place spiral-cut ham in the slow cooker, flat side down

Pour the brown sugar mixture over the ham, ensuring it gets into the cuts

Add water to the bottom of the slow cooker

Cover and cook on low for 4-5 hours, basting occasionally with the juices in the slow cooker

Once ham is heated through and tender, remove from slow cooker and let it rest for a few minutes before serving

Ingredients:

• 1 3/4 cups all-purpose flour
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• 1 cup granulated sugar
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• 1/2 cup unsweetened cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup unsweetened almond milk
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• 1/2 cup coconut oil, melted
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• 2 tablespoons apple cider vinegar
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• 1 tablespoon vanilla extract
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• 1/2 cup vegan chocolate chips
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• 1/2 cup chopped vegan Heath bar or vegan toffee
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• 1 batch Vegan Buttercream Frosting see notes for link
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Instructions:

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

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt

Add almond milk, coconut oil, apple cider vinegar, and vanilla extract to the dry ingredients

Stir until well combined

Fold in chocolate chips and chopped Heath bar

Divide batter evenly among the prepared muffin cups, filling each about 3/4 full

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

Remove from oven and let cool completely on a wire rack

Once cooled, frost cupcakes with Vegan Buttercream Frosting

Sprinkle with additional chopped Heath bar if desired

Serve and enjoy!

Ingredients:

• 4 large eggs
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• 2 tablespoons heavy cream
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• Salt and pepper to taste
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• 1 tablespoon butter or olive oil
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• 4 slices bacon, cooked and crumbled
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• 1/4 cup shredded cheddar cheese
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• 2 low-carb tortillas or lettuce leaves for wrapping
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• Optional toppings: avocado slices, salsa, sour cream
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Instructions:

Add eggs, heavy cream, salt, and pepper to a bowl and mix them together using a whisk

In a pan over medium heat, melt butter or olive oil

Place the egg mix in the pan and scramble it until it's done

Spread the scrambled eggs out on the lettuce leaves or tortillas

Add bacon bits and cheese shreds on top

If you want, you can add extras like avocado slices, salsa, and sour cream

Burritos are made by rolling up the tortillas or lettuce leaves

Serve and have fun!

Ingredients:

• 2 cups granulated sugar
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• 1/2 cup cold water
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• 2 tablespoons gelatin powder
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• 1/2 cup corn syrup
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• 1/4 teaspoon salt
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• 1 teaspoon vanilla extract
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• Confectioners' sugar for dusting
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Instructions:

Mix 1/4 cup cold water and gelatin powder in a mixing bowl

Give it ten to fifteen minutes to bloom

Place the corn syrup, granulated sugar, and the remaining 1/4 cup of cold water in a saucepan over medium heat

After stirring until the sugar is dissolved, turn up the heat and boil the mixture

Bring the sugar syrup to a boil, using a candy thermometer, until it reaches 240F 115C

After turning off the heat, carefully pour the sugar syrup into the gelatin that has bloomed

Once the gelatin has dissolved, stir

After adding the salt and vanilla extract, beat the mixture on high speed for 10 to 12 minutes, or until it thickens and becomes fluffy

Get a baking dish ready, lined with parchment paper and sprinkled with powdered sugar

Evenly distribute the marshmallow mixture after pouring it into the dish

Add a little more confectioners' sugar on top

Give the marshmallow four hours or overnight to set

After the marshmallow hardens, use a knife or cookie cutters to cut it into monster shapes

Give your Meringue Monsters personality by decorating them with edible eyes, colored icing, and other creative embellishments! Savor your Marshmallow Meringue Monsters!

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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• Pink food coloring
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• Edible pink glitter or sprinkles
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Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake 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, beating 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 ingredients

Mix until just combined

Add a few drops of pink food coloring to achieve your desired shade of pink, and mix until the color is evenly distributed

Divide the batter evenly among the cupcake liners, filling each about two-thirds 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 pan for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cooled, decorate them with edible pink glitter or sprinkles to add some sparkle and charm

Ingredients:

• 2 cups sour cream
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• 1 cup shredded cheddar cheese
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• 1 cup cooked and crumbled bacon
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• 1/2 cup chopped green onions
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• 1 teaspoon garlic powder
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• Salt and pepper to taste
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Instructions:

Put sour cream, cheddar cheese shreds, cooked bacon crumbles, chopped green onions, garlic powder, salt, and pepper in a bowl

Mix the ingredients together well until they are all evenly mixed in

Put it in the fridge for at least 30 minutes to let the flavors mix

Serve cold with pretzels or your favorite potato chips