Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks


• 1 onion, sliced


• 4 cloves garlic, minced


• 1 tablespoon chili powder


• 1 tablespoon cumin


• 1 teaspoon paprika


• 1 teaspoon oregano


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1/4 teaspoon cayenne pepper optional


• 1 cup chicken broth


• 1/4 cup lime juice


• Tortillas, for serving


• Your favorite taco toppings salsa, sour cream, avocado, etc

Instructions:

Along with the garlic and onion, put the pork shoulder in the slow cooker

Spices like oregano, salt, black pepper, cayenne pepper if using, and chili powder should all be mixed together in a small bowl

Cover the pork with the seasoning mix

Add lime juice and chicken broth to the pork

Put the lid on top and cook on low for 8 hours or high for 4 to 5 hours, until the pork is soft and can be shred with a fork

Shred the pork with two forks right in the slow cooker after it's done cooking

It will taste better if you let the shredded pork sit in the cooking liquid for another 15 to 30 minutes

Put the taco carnitas on tortillas and top them with the things you like

Ingredients:

• 300g spaghetti


• 4 large tomatoes, diced


• 1/4 cup fresh basil leaves, chopped


• 2 cloves garlic, minced


• 1/4 cup extra virgin olive oil


• Salt to taste


• Black pepper to taste


• 2 balls burrata cheese

Instructions:

Follow the directions on the package to cook the spaghetti 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 cook until it smells good

Put diced tomatoes in the pan and cook for 5 to 7 minutes, until they start to get soft

To taste, add salt and black pepper

Add the chopped basil leaves and mix well

Toss the cooked spaghetti with the tomato mixture in the pan after adding it

Place some spaghetti on each plate to serve

Put the torn pieces of burrata cheese on top of the spaghetti

If you want, you can add more basil leaves as a garnish

Serve right away and enjoy!

Ingredients:

• 1 pound penne pasta


• 2 tablespoons olive oil


• 1 onion, finely chopped


• 2 cloves garlic, minced


• 1/2 cup vodka


• 1 can 28 ounces crushed tomatoes


• 1 cup heavy cream


• Salt and pepper to taste


• Freshly grated Parmesan cheese for serving


• Fresh basil leaves for garnish

Instructions:

Heat up the olive oil and set the pressure cooker to saut mode

When you add the chopped onion and garlic, cook them until they get soft

Add the vodka and cook until it's almost gone

The heavy cream, salt, and pepper should be stirred in

Add the penne pasta and make sure it's completely covered in the sauce

After putting the lid back on, raise the pressure to high and cook for 5 minutes

Quickly let go of the pressure and carefully open the lid

Put it on the table hot, with fresh basil leaves and Parmesan cheese on top

Ingredients:

• 2 cups elbow macaroni


• 2 cups shredded sharp cheddar cheese


• 1/2 cup grated Parmesan cheese


• 3 cups milk


• 1/4 cup butter


• 2 1/2 teaspoons all-purpose flour


• 2 1/2 teaspoons butter


• 2 cups shredded sharp cheddar cheese


• 1/2 cup bread crumbs


• 1 pinch paprika

Instructions:

Cook macaroni according to the package directions

Drain

In a saucepan, melt butter or margarine over medium heat

Stir in enough flour to make a roux

Add milk to roux slowly, stirring constantly

Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick

Put macaroni in large casserole dish, and pour sauce over macaroni

Stir well

Melt butter or margarine in a skillet over medium heat

Add breadcrumbs and brown

Spread over the macaroni and cheese to cover

Sprinkle with a little paprika

Bake at 350 degrees F 175 degrees C for 30 minutes

Serve

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 1/2 cup coconut flour


• 2 eggs, beaten


• 1 cup shredded unsweetened coconut


• 1/2 tsp garlic powder


• 1/2 tsp onion powder


• 1/2 tsp sea salt


• 1/4 tsp black pepper


• Coconut oil, for frying

Instructions:

In a bowl, mix coconut flour, garlic powder, onion powder, sea salt, and black pepper

Dip each shrimp into the beaten eggs, then coat with the coconut flour mixture

Next, dip the coated shrimp into the shredded coconut, pressing gently to adhere

Heat coconut oil in a skillet over medium-high heat

Fry the coated shrimp in batches for 2-3 minutes on each side, or until golden brown and crispy

Transfer to a plate lined with paper towels to drain excess oil

Serve hot and enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts


• 2 tablespoons olive oil


• 8 oz 225g mushrooms, sliced


• 2 cloves garlic, minced


• 1 cup chicken broth


• 1/2 cup heavy cream


• 1 teaspoon dried thyme


• Salt and pepper to taste


• Chopped fresh parsley for garnish

Instructions:

Add salt and pepper to the chicken breasts

Put olive oil in a big skillet and heat it over medium-high heat

It will take about 5 to 6 minutes per side for the chicken breasts to get brown on both sides after you add them

Take it out of the pan and set it aside

Put minced garlic and sliced mushrooms in the same pan

It will take about 5 minutes of cooking until the mushrooms are soft and golden brown

Add chicken broth and scrape the pan's bottom to get rid of any browned bits

Add the heavy cream and dried thyme and mix them in

Bring to a low boil

Put the chicken breasts back in the pan and let it cook on low heat for 10 to 12 minutes, or until the chicken is done and the sauce has thickened

Add chopped parsley as a garnish before serving

Ingredients:

• 1 cup all-purpose flour


• 2 eggs


• 1 1/2 cups milk


• 1/4 teaspoon salt


• 2 tablespoons butter, melted


• 1 teaspoon vanilla extract


• 1 tablespoon sugar optional


• Additional butter for cooking

Instructions:

In a blender, combine flour, eggs, milk, salt, melted butter, vanilla extract, and sugar if desired

Blend until smooth

Heat a non-stick skillet or crepe pan over medium-high heat and add a small amount of butter to coat the bottom

Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each crepe

Tilt the pan with a circular motion so that the batter coats the surface evenly

Cook the crepe for about 2 minutes until the bottom is light golden brown

Loosen with a spatula, flip, and cook the other side

Serve hot with your favorite toppings like fresh berries, whipped cream, Nutella, or maple syrup

Ingredients:

• 2 pork tenderloins


• Salt and black pepper to taste


• 1 cup barbecue sauce


• 2 tablespoons olive oil


• 2 teaspoons smoked paprika


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon brown sugar


• 1/2 teaspoon cayenne pepper optional


• Chopped fresh parsley for garnish

Instructions:

Preheat your grill to medium-high heat

Season pork tenderloins with salt and black pepper

In a bowl, mix barbecue sauce, olive oil, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create the marinade

Brush the pork tenderloins generously with the barbecue marinade on all sides

Place the tenderloins on the preheated grill and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 145F 63C

Baste the tenderloins with additional barbecue sauce during the last few minutes of grilling for extra flavor

Once cooked, let the pork rest for a few minutes before slicing

Garnish with chopped fresh parsley and serve the BBQ pork tenderloin slices

Enjoy the smoky and flavorful BBQ pork tenderloin!

Ingredients:

• 1 box of your favorite cake mix


• 1/2 cup of butter, softened


• 3 eggs


• 1 cup of milk


• 1 teaspoon of vanilla extract


• 1 cup of frosting color of your choice


• 2 cups of candy melts assorted colors


• Decorative sewing-themed sprinkles

Instructions:

Bake the cake as directed on the package, then allow it to cool fully

Crumble the cooled cake into fine crumbs in a large bowl

To the crumbs, add eggs, milk, vanilla extract, and softened butter

Blend until thoroughly blended

When the mixture retains its shape, add the frosting and stir

Form the mixture into tiny balls and arrange them on a baking sheet that has been lined

Melt the candy melts in different bowls as directed on the package

Coat every cake pop completely with the melted candy melts by dipping it in them

Let extra run off

Add decorative sewing-themed sprinkles while the candy coating is still wet

To solidify the coating, put the cake pops back on the parchment paper

Repeat for each cake pop using sprinkles and candy melts in various colors

When serving the cake pops at your sewing-themed party, let them set completely

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsalted butter, melted


• 1/2 cup granulated sugar


• 2 large eggs


• 1/4 cup cocoa powder


• 1/2 teaspoon chili powder


• 1/4 teaspoon cinnamon


• 1/4 teaspoon salt


• 1/2 teaspoon baking powder


• Zest of 1 grapefruit


• 1/4 cup candied grapefruit peel, finely chopped


• 1/4 cup semi-sweet chocolate chips, melted


• Powdered sugar, for dusting

Instructions:

Preheat the oven to 350F 175C and grease your madeleine molds

In a mixing bowl, whisk together the melted butter and granulated sugar until well combined

Add the eggs one at a time, beating well after each addition

Sift in the flour, cocoa powder, chili powder, cinnamon, salt, and baking powder

Mix until just combined

Fold in the grapefruit zest, candied grapefruit peel, and melted chocolate chips

Spoon the batter into the prepared madeleine molds, filling each mold about 2/3 full

Bake in the preheated oven for about 10-12 minutes or until the madeleines spring back when lightly touched

Remove from the oven and let them cool in the molds for a few minutes before transferring to a wire rack to cool completely

Once cooled, dust the madeleines with powdered sugar

Serve and enjoy!