Soft and Chewy Snickers Chocolate Chip Cookies

Enjoy a soft, chewy cookie loaded with melty chocolate chips and gooey Snickers pieces. A delectable treat for any cookie and candy fan

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup chopped Snickers bars
• 1/2 cup chopped nuts optional

Instructions:

Preheat your oven to 375F 190C

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy

Beat in the eggs, one at a time, followed by the vanilla extract

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the semisweet chocolate chips, chopped Snickers bars, and chopped nuts if using

Drop rounded tablespoons of cookie dough onto ungreased baking sheets

Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges but still soft in the center

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

Enjoy these deliciously soft and chewy Snickers chocolate chip cookies

Pancit Canton

Pancit Canton is a traditional Filipino stir-fried noodle dish that is full of flavor and color, with lots of shrimp and vegetables.

Ingredients:

• 200g Pancit Canton noodles
• 200g shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1 cup cabbage, shredded
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions for garnish

Instructions:

Cook Pancit Canton noodles according to package instructions

Drain and set aside

In a large pan or wok, heat vegetable oil over medium-high heat

Add minced garlic and saut until fragrant

Add sliced onion and cook until translucent

Stir in shrimp and cook until pink and opaque

Add julienned carrot, sliced bell pepper, and shredded cabbage

Cook until vegetables are tender-crisp

Add cooked Pancit Canton noodles to the pan

Pour soy sauce, oyster sauce, and sesame oil over the noodles and toss to combine

Season with salt and pepper to taste

Garnish with chopped green onions before serving

Chocolate-Dipped Caramel Apples

These Chocolate-Dipped Caramel Apples are a delightful treat that combines the sweetness of caramel and the richness of chocolate with the crispness of apples. They make for a perfect dessert or gift during the fall season.

Ingredients:

• 6 small apples
• 1 cup caramels
• 2 tablespoons heavy cream
• 1 cup chocolate chips
• 1 tablespoon vegetable oil
• Assorted toppings e
• g
• , chopped nuts, sprinkles, shredded coconut
• Wooden apple sticks

Instructions:

Thoroughly wash and pat dry the apples

Put each apples top on a wooden stick and reserve

Put the caramels and heavy cream in a bowl that is safe to microwave

Cook in the microwave for 30 second bursts, stirring after each, until the caramel is melted and smooth

Take each apple and dip it into the melted caramel, letting any extra drip off

After lining a tray with parchment paper, place them there and give the caramel fifteen minutes to harden

Put the chocolate chips and vegetable oil in another bowl that is safe to use in the microwave

Microwave the chocolate for 30 seconds at a time, stirring after each minute, until its smooth and melted

Make sure to evenly coat each caramel-coated apple by dipping it into the melted chocolate

Let the extra chocolate fall off

Roll the dipped apples in your preferred assortment of toppings, like chopped nuts, sprinkles, or shredded coconut, before the chocolate hardens

Reposition the decorated apples on the tray covered with parchment paper, and allow them to cool and solidify for at least one hour

Your Chocolate-Dipped Caramel Apples are ready to eat once the chocolate has hardened completely

Vegan Fried Green Tomato Sandwich

This fried green tomato sandwich is a great vegan take on a Southern classic. Its crunchy, tangy, and full of flavor. Its great for lunch or a light dinner.

Ingredients:

• 2 large green tomatoes, sliced
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup almond milk
• 1 tablespoon apple cider vinegar
• 2 tablespoons vegan mayonnaise
• 4 slices whole grain bread
• Lettuce leaves
• Sliced red onion
• Sliced avocado
• Oil for frying

Instructions:

In a shallow bowl, mix cornmeal, flour, salt, black pepper, and cayenne pepper

In another bowl, combine almond milk and apple cider vinegar to make vegan buttermilk

Dip tomato slices in the vegan buttermilk, then dredge them in the cornmeal mixture until evenly coated

Heat oil in a skillet over medium heat

Fry tomato slices for 3-4 minutes on each side until golden brown and crispy

Remove fried tomato slices and drain on paper towels

Toast the slices of bread

Spread vegan mayonnaise on one side of each slice of bread

Layer lettuce leaves, fried green tomato slices, sliced red onion, and avocado slices on one slice of bread

Top with the other slice of bread to make a sandwich

Slice the sandwich in half and serve

Guinness Stout Raspberry Ice Cream

The rich flavors of Guinness Stout and the sweetness of raspberries come together in this one-of-a-kind dessert to make a deliciously creamy ice cream.

Ingredients:

• 1 cup Guinness Stout
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions:

In a saucepan, heat the Guinness Stout over medium heat until it reduces to about 1/4 cup, approximately 8-10 minutes

Allow it to cool completely

In a separate saucepan, combine heavy cream, whole milk, and granulated sugar

Heat over medium-low heat until the sugar dissolves, stirring occasionally

Remove from heat and let it cool slightly

Once cooled, stir in the cooled Guinness reduction and vanilla extract into the cream mixture

Transfer the mixture to an ice cream maker and churn according to the manufacturers instructions until it reaches a soft-serve consistency

Fold in fresh raspberries gently into the churned ice cream

Transfer the ice cream to a container and freeze for at least 4 hours or until firm

Serve scoops of Guinness Stout Raspberry Ice Cream topped with additional fresh raspberries if desired

Pepper Jack Chicken Crock Pot

A tasty and simple chicken recipe that is cooked in a crock pot with tasty spices and topped with melted pepper jack cheese. This is a great keto-friendly meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 slices pepper jack cheese
• Fresh cilantro, for garnish

Instructions:

In the bottom of the crock pot, put chicken breasts

Chicken broth, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper should all be mixed together in a bowl

Add the mix to the crock pot with the chicken breasts

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Put a slice of pepper jack cheese on top of each chicken breast about 30 minutes before you serve them

Put the lid on top and wait for the cheese to melt

Serve hot with fresh cilantro on top

Heath Bar Brownie Trifle Recipe

Indulge in the richness of this Death By Chocolate Trifle featuring layers of fudgy brownies, velvety chocolate pudding, and heavenly whipped cream, topped with the irresistible crunch of Heath Bar toffee bits and candies.

Ingredients:

• 1 package brownie mix
• 1 cup Heath Bar toffee bits
• 2 cups chocolate pudding
• 2 cups whipped cream
• 1 cup crushed Heath Bar candies
• 1/2 cup chocolate sauce

Instructions:

Prepare brownie mix according to package instructions

Once baked, let the brownies cool and then cut them into small cubes

In a trifle dish, layer half of the brownie cubes at the bottom

Sprinkle half of the Heath Bar toffee bits over the brownie layer

Pour a layer of chocolate pudding over the brownies and toffee bits

Add a layer of whipped cream on top of the pudding

Repeat the layers with the remaining brownie cubes, toffee bits, chocolate pudding, and whipped cream

Drizzle chocolate sauce over the top layer of whipped cream

Finish by sprinkling crushed Heath Bar candies on top for extra crunch

Refrigerate the trifle for at least 2 hours before serving

Serve chilled and enjoy the decadent Heath Bar Brownie Trifle