Ingredients:

• 4 large potatoes
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• 1 cup cherry tomatoes, diced
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• 2 cloves garlic, minced
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• 1/4 cup fresh basil, chopped
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• 1/4 cup grated Parmesan cheese
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Instructions:

Preheat oven to 400F 200C

Scrub potatoes and pierce them with a fork

Rub with olive oil, salt, and pepper

Place potatoes on a baking sheet and bake for about 45-60 minutes, or until tender

While potatoes are baking, mix diced tomatoes, minced garlic, chopped basil, and Parmesan cheese in a bowl

Season with salt and pepper to taste

Once potatoes are done, allow them to cool slightly

Cut each potato in half lengthwise and scoop out some of the flesh to create a hollow

Fill each potato half with the bruschetta mixture

Return stuffed potatoes to the oven for an additional 10 minutes, or until the filling is heated through

Serve hot, garnished with additional basil if desired

Ingredients:

• 1 1/2 cups graham cracker crumbs
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• 6 tablespoons unsalted butter, melted
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• 1/4 cup granulated sugar
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• 1 1/2 cups heavy cream
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• 1/2 cup whole milk
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• 1/2 cup granulated sugar
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• 1 vanilla bean, split and seeds scraped
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• 1 tablespoon unflavored gelatin
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• 1/4 cup cold water
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• 2 cups rhubarb, chopped
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• 1/2 cup granulated sugar
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• 1/4 cup water
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• Fresh mint leaves, for garnish optional
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Instructions:

Set the oven to 350F 175C and heat it up

Put graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl and mix them together until they are well mixed

Fill a 9-inch tart pan with the dough and press it into the bottom and up the sides

Take it out of the oven after 10 minutes and let it cool all the way down

Heavy cream, milk, 1/2 cup sugar, and vanilla bean seeds should all be mixed together in a saucepan

On medium heat, stir the mixture until the sugar is gone and it starts to steam but doesn't boil

Take it off the heat

Put cold water in a small bowl and sprinkle gelatin on top

Let it bloom for 5 minutes

Once it has bloomed, add the gelatin mixture and whisk it into the warm cream mixture until it is all mixed in

Put the cream mixture into the tart crust that has been left to cool

Put it in the fridge for at least four hours, or until it sets

Put the rhubarb, 1/2 cup of sugar, and 1/4 cup of water in a different saucepan

It will take about 10 minutes of cooking over medium heat until the rhubarb is soft and the mixture is syrupy

Allow to cool a bit

Put the cooked rhubarb on top of the panna cotta tart that has already set

If you want, you can add fresh mint leaves as a garnish

Cut it up and serve it cold

Have fun!

Ingredients:

• 4 medium-sized potatoes
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• 4 tablespoons butter, melted
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• 1 cup shredded cheddar cheese
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• 2 cloves garlic, minced
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• Salt and pepper to taste
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• Chopped fresh parsley for garnish
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Instructions:

Turn on the oven and heat it up to 400F 200C

Use a paper towel to dry the potatoes after you're done washing them

Set the potato on a cutting board and cut it into thin slices across the potato

Be careful not to cut all the way through

Do it again with the rest of the potatoes

Melt the butter and chop the garlic into small pieces

Making sure to get between the slices, brush the potatoes with the garlic butter mix

Add salt and pepper to the potatoes

Put the potatoes on a baking sheet that has parchment paper on it

After the oven is hot, bake the potatoes for 45 to 55 minutes, or until they are soft and the edges are golden

Once the potatoes are done, take them out of the oven and sprinkle them with shredded cheddar cheese

Make sure to get cheese between the slices

Put the potatoes back in the oven and bake for five more minutes, or until the cheese melts and starts to bubble

Before serving, sprinkle with chopped fresh parsley

Ingredients:

• 2 boneless, skinless chicken breasts
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• 1 cup shredded cheddar cheese
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• 1/2 cup diced bell peppers
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• 1/2 cup diced onions
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• 1/4 cup diced jalapeos optional
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• 4 medium-sized flour tortillas
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• 1 teaspoon olive oil
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• 1/2 teaspoon chili powder
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• 1/2 teaspoon cumin
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• Salt and pepper to taste
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• Cooking spray
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Instructions:

Preheat your air fryer to 360F 182C

Season chicken breasts with chili powder, cumin, salt, and pepper

Place the seasoned chicken breasts in the air fryer basket and cook for 12-15 minutes or until fully cooked, flipping halfway through

Remove and let cool, then shred the chicken

In a mixing bowl, combine the shredded chicken, shredded cheddar cheese, diced bell peppers, diced onions, and diced jalapeos if using

Lay out a tortilla and spread the chicken mixture evenly over half of it

Fold the other half over the top to create a quesadilla

Lightly brush the outside of the quesadilla with olive oil

Spray the air fryer basket with cooking spray and place the quesadilla inside

Air fry at 360F 182C for 4-5 minutes, flipping halfway through, until the quesadilla is crispy and the cheese is melted

Repeat the process for the remaining quesadillas

Slice the quesadillas into wedges and serve hot

Ingredients:

• 1 lb chicken breast tenders
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• 1 cup crushed graham crackers
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• 1/2 cup grated Parmesan cheese
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• 1/2 tsp garlic powder
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• 1/2 tsp paprika
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• 1/4 tsp salt
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• 1/4 tsp black pepper
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• 2 eggs, beaten
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Instructions:

Preheat oven to 375F 190C

In a shallow dish, mix crushed graham crackers, Parmesan cheese, garlic powder, paprika, salt, and black pepper

Dip each chicken tender in beaten eggs, then coat with the graham cracker mixture, pressing gently to adhere

Place the coated chicken tenders on a baking sheet lined with parchment paper

Bake for 20-25 minutes or until chicken is cooked through and the coating is golden brown and crispy

Serve hot and enjoy!

Ingredients:

• 8 oz penne pasta
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• 4 sweet apple chicken sausages, sliced
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• 2 tablespoons olive oil
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• 1 onion, diced
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• 2 cloves garlic, minced
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• 1 cup sliced mushrooms
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• 1 cup baby spinach
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• 1 cup diced tomatoes
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• 1/2 cup chicken broth
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• 1/4 cup heavy cream
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• Salt and pepper to taste
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• Grated Parmesan cheese for serving
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Instructions:

Follow the directions on the package to cook the penne pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and diced onion and saut until the garlic smells good

Put mushrooms and sliced chicken sausages in the pan

Make sure the sausage is browned and the mushrooms are soft

Add the chicken broth and diced tomatoes and mix well

Let it cook for 5 minutes

Put baby spinach and cooked penne pasta in the pan

Mix things together well

Add the heavy cream and season with pepper and salt to taste

Warm the sauce up and stir it until it gets a little thicker

Grate some Parmesan cheese on top and serve hot

Ingredients:

• 1 cup barley
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• 8 cups vegetable broth
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• 1 onion, chopped
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• 3 cloves garlic, minced
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• 2 carrots, diced
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• 2 stalks celery, diced
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• 1 lemon, zest and juice
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• 2 tablespoons fresh rosemary, chopped
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• Salt and pepper to taste
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Instructions:

Barley and vegetable broth should be mixed together in a large pot

Bring up the temperature

Turn down the heat, cover, and let it cook for 30 minutes

Chop up some onion and garlic and cut up some carrots and celery to put in the pot

Keep cooking on low heat for another 15 to 20 minutes, or until the vegetables are soft

Add fresh rosemary, lemon zest, and lemon juice, and mix well

Add pepper and salt to taste

Enjoy while hot!

Ingredients:

• 2 cups all-purpose flour
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• 1 3/4 cups sugar
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• 1/4 cup cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup Coca Cola
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• 1/2 cup unsweetened applesauce
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• 1/2 cup vegetable oil
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• 2 tablespoons apple cider vinegar
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• 1 teaspoon vanilla extract
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Instructions:

Preheat oven to 350F 175C and grease a 9x13 inch baking pan

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

In a separate bowl, mix together Coca Cola, applesauce, vegetable oil, apple cider vinegar, and vanilla extract

Pour wet ingredients into dry ingredients and mix until well combined

Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Let cake cool completely before frosting

Ingredients:

• 200g almond flour
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• 200g powdered sugar
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• 150g granulated sugar
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• 150g egg whites aged, at room temperature
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• 1/2 teaspoon cream of tartar
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• 1/2 teaspoon cherry extract
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• Red food coloring optional
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• Cherry jam or filling of your choice
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• Heart-shaped macaron template
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Instructions:

Sift almond flour and powdered sugar together into a large bowl

Discard any large bits that won't pass through the sieve

In a separate bowl, beat egg whites with cream of tartar until soft peaks form

Gradually add granulated sugar while continuing to beat until stiff peaks form

Add cherry extract and a few drops of red food coloring if desired

Mix until incorporated

Gently fold the almond flour mixture into the egg white mixture in three parts until the batter is smooth and shiny

Transfer the batter into a piping bag fitted with a round tip

Pipe heart shapes onto a baking sheet lined with parchment paper using the heart-shaped macaron template as a guide

Leave space between each heart

Tap the baking sheet on the counter to remove air bubbles and let the macarons rest for 30-60 minutes until a skin forms on top

This helps them develop feet when baking

Preheat your oven to 300F 150C

Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through

They should be firm and not wobbly when gently touched

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

Once cool, spread cherry jam or your desired filling on one heart shell and sandwich it with another heart shell

Press gently to adhere

Your heart-shaped cherry macarons are ready to be enjoyed! Store in an airtight container in the refrigerator for best results