Ingredients:

• 1 oz vodka
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• 0
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• 5 oz elderflower liqueur
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• Chilled champagne
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Instructions:

Half-fill a champagne flute with cold champagne

Put in the elderflower liqueur and vodka

Add more cold champagne on top

Ingredients:

• 1/2 lb ground chicken
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• 2 hamburger buns
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• 2 slices of Swiss cheese
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• 4 slices of ham
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• 2 large eggs
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• 1/4 cup milk
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• 1/4 tsp salt
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• 1/4 tsp black pepper
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• 1/4 tsp powdered sugar
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• 2 tbsp butter
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• 2 tbsp vegetable oil
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Instructions:

Put ground chicken, salt, and black pepper in a bowl and mix them together

Lay out two patties

Put vegetable oil in a pan and heat it over medium-high heat

The patties should be cooked for 5 to 6 minutes on each side until they are done

Take the patties out and keep them warm

Put the ham slices in the same pan with 1 tablespoon of butter

Cook for 1 to 2 minutes on each side, until they are lightly browned

Whisk the eggs, milk, and powdered sugar together in a shallow bowl

In the skillet, heat the last tablespoon of butter

Put one half of a hamburger bun in the skillet and then dip it in the egg mix

About one to two minutes on each side, cook until golden brown

Put the burgers together: The bottom bun should have a chicken patty on it

Then, put Swiss cheese and ham slices on top of it

Put the top bun on top

Enjoy the Monte Cristo Burger while it's still hot!

Ingredients:

• 1 cup quinoa, rinsed and drained
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• 2 cups water
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• 1 can 15 ounces black beans, drained and rinsed
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• 1 cup cherry tomatoes, halved
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• 1/2 cup crumbled feta cheese
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• 1/4 cup fresh cilantro, chopped
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• 2 tablespoons olive oil
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• 1 tablespoon lime juice
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• 1 teaspoon ground cumin
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• Salt and pepper to taste
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• Optional toppings: avocado slices, salsa
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Instructions:

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, feta cheese, and cilantro

In a small bowl, whisk together olive oil, lime juice, ground cumin, salt, and pepper

Pour the dressing over the quinoa mixture and toss to combine

Divide the mixture into bowls and top with avocado slices and salsa if desired

Serve immediately and enjoy!

Ingredients:

• 1 lb chicken breast, thinly sliced
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• 2 tbsp olive oil
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• 1 onion, thinly sliced
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• 1 red bell pepper, thinly sliced
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• 1 green bell pepper, thinly sliced
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• 2 cloves garlic, minced
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• 2 cups chicken broth
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• 1 cup salsa
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• 1 cup heavy cream
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• 8 oz penne pasta
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• 1 cup shredded cheese cheddar or Mexican blend
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• 1 tsp chili powder
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• 1 tsp cumin
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• Salt and pepper to taste
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• Fresh cilantro for garnish
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Instructions:

In a large skillet, heat olive oil over medium-high heat

Add sliced chicken breast and cook until browned, about 5 minutes

Add onion, bell peppers, and minced garlic

Cook until vegetables are tender, about 5 minutes

Stir in chicken broth, salsa, heavy cream, penne pasta, chili powder, cumin, salt, and pepper

Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until pasta is cooked and sauce has thickened, about 15-20 minutes

Sprinkle shredded cheese over the top and let it melt

Garnish with fresh cilantro before serving

Ingredients:

• 1 can 15 ounces refried beans
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• 1 cup shredded cheddar cheese
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• 1/2 cup salsa
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• 1/4 cup sour cream
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• 1/4 teaspoon cumin
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• 1/4 teaspoon chili powder
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• 1/4 teaspoon garlic powder
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• 1/4 cup chopped green onions
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• 1/4 cup chopped fresh cilantro optional
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• Tortilla chips, for serving
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Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine refried beans, shredded cheddar cheese, salsa, sour cream, cumin, chili powder, and garlic powder

Transfer the mixture to an oven-safe dish, spreading it out evenly

Bake in the preheated oven for about 20-25 minutes, or until the dip is heated through and the cheese is melted and bubbly

Remove from the oven and sprinkle with chopped green onions and cilantro, if using

Serve warm with tortilla chips for dipping

Ingredients:

• 1 cup gluten-free all-purpose flour
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• 1/2 cup almond flour
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• 1/2 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 1/4 cup fresh or frozen blueberries
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• 1 egg
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• 1 tsp vanilla extract
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• 1/2 tsp baking powder
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• 1/4 tsp salt
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• Zest of 1 lemon
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Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy

Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together

Mix the almond flour, baking powder, salt, and lemon zest with a whisk in a different bowl

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

Add the blueberries to the cookie dough slowly

With a tablespoon, scoop out balls of cookie dough and place them on the baking sheet that has been prepared, leaving space between each one

With a fork, make a crisscross pattern on top of each cookie and flatten it a bit

After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

Enjoy your gluten-free blueberry sugar cookies after they've cooled down!

Ingredients:

• 1 medium-sized butternut squash, peeled and diced
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 1 carrot, diced
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• 1 apple, peeled and chopped
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• 4 cups vegetable broth
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• 1 teaspoon curry powder
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• 1/2 teaspoon ground nutmeg
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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• 1/2 cup coconut milk
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Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Add the chopped onion and garlic and cook until the smell is nice

Add apple, carrot, and butternut squash that have been cut up

Bring it to a boil

Add the vegetable broth and bring it to a boil

Then lower the heat and let it simmer for a while until the vegetables are soft

You can use an immersion blender or add the soup to a blender in batches to make it smooth

Put the soup back in the pot and season it with salt, pepper, curry powder, and nutmeg

Mix well

Let the flavors blend for another 10 minutes by simmering

Add the coconut milk and stir it in

Cook for another two to three minutes, until everything is hot

If you need to, change the seasoning

Add a swirl of coconut milk and a sprinkle of nutmeg on top of the hot dish to serve

Ingredients:

• 1 lb ground beef
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 1 can 14 oz diced tomatoes
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• 1 can 15 oz kidney beans, drained and rinsed
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• 1 can 15 oz black beans, drained and rinsed
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• 1 can 15 oz corn kernels, drained
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• 1 can 6 oz tomato paste
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• 2 cups beef broth
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• 2 tsp chili powder
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• 1 tsp cumin
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• 1/2 tsp paprika
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• Salt and pepper to taste
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• 1 cup shredded cheddar cheese for garnish
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• Chopped green onions for garnish
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• Sour cream for garnish
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Instructions:

In a large pot, brown the ground beef over medium heat

Add diced onions and minced garlic; saut until onions are translucent

Stir in diced tomatoes, kidney beans, black beans, corn, and tomato paste

Pour in beef broth and season with chili powder, cumin, paprika, salt, and pepper

Bring the chili to a simmer and let it cook for 20-25 minutes, stirring occasionally

Serve hot, garnished with shredded cheddar cheese, chopped green onions, and a dollop of sour cream

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1/2 cup granulated sugar
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• 1/2 cup brown sugar
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• 1/2 cup rolled oats
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• 1/2 cup trail mix with nuts, dried fruits, and chocolate chips
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• 1/2 cup buttermilk
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• 1/2 cup unsalted butter, melted
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• 2 large eggs
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• 1 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp salt
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• 1/2 tsp vanilla extract
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Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Put the flour, brown sugar, granulated sugar, rolled oats, and trail mix in a large bowl

Whisk the eggs, baking powder, baking soda, salt, vanilla extract, and buttermilk together in a different bowl

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

Make sure not to mix it too much; a few lumps are fine

Fill each muffin cup about two thirds of the way to the top with muffin batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

For a few minutes, let the muffins cool in the pan

Then, move them to a wire rack to cool completely

After the muffins have cooled, put them in a container that won't let air in

This will keep them fresh

You can snack on these fun trail mix muffins or pack them in your lunch to give you a tasty boost

Ingredients:

• 1 1/2 cups all-purpose flour
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• 3/4 cup granulated sugar
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• 1/4 cup unsweetened cocoa powder
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• 1 tsp baking soda
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• 1/2 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1/2 cup Dr
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• Pepper soda
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• 1/4 cup buttermilk
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• 1 egg
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• 1 tsp vanilla extract
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• 1/2 cup mini chocolate chips optional
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• For the Dr
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• Pepper Frosting:
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• 1/2 cup unsalted butter, softened
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• 2 cups powdered sugar
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• 1/4 cup Dr
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• Pepper soda
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• 1/2 tsp vanilla extract
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• Red food coloring optional
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• Maraschino cherries for garnish optional
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Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

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

In a different bowl, use a mixer to make the softened butter smooth

Next, add the egg, buttermilk, Dr

Pepper soda, and vanilla extract

Mix everything together well

Slowly add the dry ingredients to the wet ones and mix them together until the batter is smooth

You can add the mini chocolate chips if you want to

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

To make the Dr

Pepper frosting, soften the butter and mix it with the powdered sugar, Dr

Pepper soda, vanilla extract, and red food coloring, if you want

Beat the mixture until it is creamy and smooth

You can use a piping bag or a knife to frost the cupcakes with the Dr

Pepper frosting after they are completely cool

If you want, you can decorate each cupcake with a maraschino cherry

Serve your tasty Dr

Pepper cupcakes and enjoy them!