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Smores brownies
Bradley

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https://cafedelites.com/easy-honey-garlic-chicken/

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RATATOUILLE

Ingredients:
2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
https://tasty.co/recipe/ratatouille

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Chili Stuffed Peppers from
https://www.tasteofhome.com/recipes/chili-stuffed-peppers/

~Ingredients~

6 medium green peppers

1 pound lean ground beef (90% lean)

1/2 cup chopped onion

1 can (16 ounces) chili beans, undrained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 teaspoon chili powder

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

3/4 cup shredded cheddar cheese

1) Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside.

2) In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

3) Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.

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Chocolate chip muffins from https://thestayathomechef.com/chocolate-chip-muffins/

Ingredients

½ cup butter softened

1 cup granulated sugar

2 large eggs

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup milk

1 cup semi sweet chocolate chips

US Customary - Metric

Instructions

Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.

In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.

Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.

Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.

Add the chocolate chips to the batter and use a rubber spatula to gently fold them in.

Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.

Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Reduce the heat in the oven to 350 degrees after 7 minutes. Watch the muffins closely as cooking times may vary depending on your oven.

Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.

Nutrition

Calories: 313kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 198mg | Fiber: 1g | Sugar: 22g | Vitamin A: 300IU | Calcium: 59mg | Iron: 2.1mg

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Liam
https://deliciouslyorganic.net/chocolate-cake-chocolate-buttercream-paleo-grain-free-gluten-free/

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3 recipe flatbread

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Just three ingredients get you more flaky layers than you can count.

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Chili dogs

- Chili
-Hot dogs
-Hot dog buns
-Onions
-Mustard

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here is how you can make homemade ice cream
step 1 take a plastic cooking bag and then you need a larger bag to put the salt and ice in together once you have sealed both bags together you may begin to shake the bag please be warned bag soon gets cold so remember to have one or two dry towels when bag gets cold in order to continue shaking after you are done shaking take out small bag with ice cream in said bag prepare a bowl and and spoon for the ice cream to be poured into bowl and enjoy your dessert

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https://www.foodnetwork.com/recipes/strawberry-shortcake-recipe3-1938695

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FOR THE SHORTBREAD CRUST

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/2 teaspoon kosher salt

1/2 cup unsalted butter, cold (1 stick)

FOR THE LEMON FILLING

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

4 eggs, large

1 tablespoon lemon zest (zest of 1 lemon)

2/3 cup lemon juice (juice of 3 lemons)

powdered sugar, for garnish

US CUSTOMARY - METRIC

Instructions

TO MAKE THE SHORTBREAD CRUST

1. Preheat the oven to 350 degrees F, mist an 8x8 pan with non-stick spray, and line with parchment.

2. Place the flour, powdered sugar, and salt in a large bowl and whisk to combine.

3. Cut in the butter until the mixture resembles coarse crumbs.

4. Press the mixture into the bottom of the prepared pan in an even layer, and bake for 20 minutes.

TO MAKE THE LEMON FILLING

1. Whisk the sugar, flour, eggs, lemon zest, and lemon juice together in a large bowl.

2. Pour the filling over the partially-baked crust and bake for another 25 minutes, or until the filling is set.

3. Cool completely, cut into squares, and dust with powdered sugar for garnish.

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Shopping List:
1 lb or Sausage (Jimmy Dean, Neese)
Flour (about a cup)
Milk (about 3 cups)
Salt and Pepper
Biscuits (You can use them from a can)

Make it:
1. Start the biscuits based on package directions.
2. Brown Sausage and do not drain.
3. On medium heat, stir flour in until the meat is almost dry of grease.
4.  Pour 3 cups of milk in and stir until gravy starts to bubble  Add more milk if you want your gravy thinner.
5. Remove from heat.
6. Don't forget the Biscuits!
7. Add salt and pepper if you want!
8. EAT IT!

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Extra virgin olive oil

1 pound lean ground beef (chuck)

1/2 onion, diced (about 3/4 cup)

1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)

2 cloves garlic, minced

1 28-ounce can good quality tomato sauce

3 ounces (half a 6-oz can) tomato paste

1 14-ounce can crushed tomatoes

2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano

1/4 cup chopped fresh parsley (preferably flat leaf), packed

1 tablespoon Italian Seasoning

Pinch of garlic powder and/or garlic salt

1 tablespoon red or white wine vinegar

1 tablespoon to 1/4 cup sugar (to taste, optional)

Salt

1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)

15 ounces Ricotta cheese

1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced

1/4 lb (4 ounces) freshly grated Parmesan cheese

Start by making the sauce with ground beef, bell peppers, onions, and a combo of tomato sauce, tomato paste, and crushed tomatoes. The three kinds of tomatoes gives the sauce great depth of flavor.

Let this simmer while you boil the noodles and get the cheeses ready. We’re using ricotta, shredded mozzarella, and parmesan — like the mix of tomatoes, this 3-cheese blend gives the lasagna great flavor!

From there, it’s just an assembly job. A cup of meat sauce, a layer of noodles, more sauce, followed by a layer of cheese. Repeat until you have three layers and have used up all the ingredients. Bake until bubbly and you’re ready to eat!