Ingredients:

• 1 cup grapes
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• 1 ripe banana
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• 2 tablespoons almond butter
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• 1 cup almond milk unsweetened
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• 1 tablespoon honey or maple syrup for a vegan option
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• 1/2 teaspoon vanilla extract
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• Ice cubes optional
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Instructions:

Take the stems off the grapes and wash them

Cut the ripe banana into slices

In a blender, mix the almond butter, almond milk, honey or maple syrup, sliced banana, grapes, and vanilla extract

Put some ice cubes in the blender if you want a colder smoothie

Blend everything together until it's smooth and creamy

If you need to, add more almond milk to get the consistency you want

You can add more honey or maple syrup to the smoothie if you like it sweeter

Pour the smoothie into a glass

If you want, add more grapes or a drizzle of almond butter on top

Have fun drinking your tasty Almond Butter Grape Smoothie!

Ingredients:

• 1 pound ground beef
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• 1 tablespoon olive oil
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• 1 large onion, thinly sliced
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• 1 tablespoon butter
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• 1 cup beef broth
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• 1 teaspoon Worcestershire sauce
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• Salt and pepper to taste
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• 6 slider buns
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• 6 slices Swiss cheese
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• Fresh thyme leaves for garnish
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Instructions:

In a large skillet, heat olive oil over medium heat

Add ground beef and cook until browned

Drain excess fat and set aside

In the same skillet, melt butter over medium-low heat

Add thinly sliced onions and cook, stirring occasionally, until caramelized, about 20-25 minutes

Pour beef broth into the skillet with the caramelized onions

Stir in Worcestershire sauce, salt, and pepper

Simmer for 5-10 minutes until the broth has reduced slightly

Preheat the oven to broil

Split slider buns and place them on a baking sheet

Divide the cooked ground beef among the slider buns

Top each with caramelized onions and a slice of Swiss cheese

Place the baking sheet under the broiler for 1-2 minutes, or until the cheese is melted and bubbly

Remove from the oven and garnish with fresh thyme leaves

Serve hot

Ingredients:

• 1 lb beef brisket, thinly sliced
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• 1 onion, peeled and halved
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• 3-inch piece of ginger, sliced
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• 4 cloves garlic, minced
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• 2 cinnamon sticks
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• 4 star anise
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• 4 cloves
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• 1 tablespoon coriander seeds
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• 1 tablespoon fish sauce
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• 1 tablespoon soy sauce
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• 8 cups beef broth
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• 8 oz rice noodles
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• Garnishes: bean sprouts, sliced green onions, cilantro leaves, lime wedges, Thai basil leaves, sriracha sauce, hoisin sauce
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Instructions:

Place beef brisket, onion, ginger, garlic, cinnamon sticks, star anise, cloves, coriander seeds, fish sauce, soy sauce, and beef broth into the slow cooker

Cover and cook on low for 8 hours

Before serving, cook rice noodles according to package instructions

Once noodles are cooked, divide among serving bowls

Strain the beef broth from the slow cooker over the noodles

Top with sliced beef brisket and desired garnishes

Serve hot and enjoy!

Ingredients:

• 1 cup granola
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• 1 cup mixed berries strawberries, blueberries, raspberries
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• 1 cup Greek yogurt
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• 2 tablespoons honey
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• 1/4 cup chopped nuts optional
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• Whipped cream for topping
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Instructions:

In a bowl, mix granola and chopped nuts if using

In serving glasses or bowls, layer the granola mixture at the bottom

Add a layer of Greek yogurt on top of the granola

Top the yogurt with a layer of mixed berries

Drizzle honey over the berries

Repeat the layers until the glass or bowl is filled

Finish with a dollop of whipped cream on the top

Repeat the process for each parfait

Chill in the refrigerator for at least 30 minutes before serving

Garnish with additional berries and nuts before serving, if desired

Ingredients:

• 1 cup almond flour
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• 2 tbsp coconut flour
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• 2 tbsp powdered erythritol
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• 1/2 tsp baking powder
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• 1/4 tsp salt
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• 2 tbsp almond butter
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• 2 tbsp coconut oil, melted
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• 1/2 tsp vanilla extract
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• 1/4 cup unsweetened almond milk
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• 1/4 cup granulated erythritol
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• 1 tsp ground cinnamon
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Instructions:

In a bowl, mix almond flour, coconut flour, powdered erythritol, baking powder, and salt

Add almond butter, melted coconut oil, vanilla extract, and almond milk

Mix until dough forms

Shape dough into small balls and place on a parchment-lined tray

In a separate bowl, mix granulated erythritol and ground cinnamon

Roll each ball in the cinnamon sugar mixture until coated

Refrigerate for 30 minutes to set

Ingredients:

• 1 can 8 oz refrigerated crescent rolls
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• 8 beef or pork hot dogs
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• 1 cup crushed nacho cheese-flavored tortilla chips
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• 1 cup shredded cheddar cheese
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• 1/4 cup sliced jalapeos optional
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• 1/4 cup chopped fresh cilantro optional
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• Cooking spray
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Instructions:

Preheat the oven to 375F 190C

Unroll the crescent roll dough and separate it into individual triangles

Sprinkle a small amount of crushed nacho cheese-flavored tortilla chips onto each crescent roll triangle

Place a hot dog at the wider end of each crescent roll triangle and roll it up to encase the hot dog

Place the wrapped hot dogs on a baking sheet lined with parchment paper, leaving space between each

Sprinkle the remaining crushed nacho cheese-flavored tortilla chips over the top of the wrapped hot dogs

Sprinkle shredded cheddar cheese over the crushed tortilla chips

If desired, add sliced jalapeos for a spicy kick

Bake in the preheated oven for 12-15 minutes or until the crescent rolls are golden brown and cooked through

Remove from the oven and let them cool slightly before serving

Garnish with chopped fresh cilantro if desired

Serve these crunchy nacho crescent dogs as a fun and flavorful twist on classic hot dogs!

Ingredients:

• 1 cup butter, softened
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• 3/4 cup granulated sugar
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• 3/4 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 1/4 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1/4 cup malted milk powder
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• 1 cup malted milk balls e
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• g
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• , Whoppers, chopped
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• 1 cup toffee bits
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• 1 1/2 cups semisweet chocolate chips
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Instructions:

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

Put parchment paper on baking sheets

Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy

Adding the eggs one at a time and mixing them in is the next step

Mix the malted milk powder, baking soda, salt, and flour in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The toffee bits, chopped malted milk balls, and semisweet chocolate chips should all be carefully mixed in

Using a spoon or cookie scoop, drop cookie dough by the tablespoonful onto the baking sheets that have been prepared, leaving about 2 inches between each one

After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft

Take the cookies out of the oven and let them cool for a few minutes on the baking sheets

Then, move them to wire racks to cool completely

Enjoy the tasty Malted Whopper and Toffee Chocolate Chip Cookies once they are completely cool

Ingredients:

• 2 cups cooked chicken, diced
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• 1/2 cup mayonnaise
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• 1/4 cup celery, finely chopped
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• 1/4 cup red onion, finely chopped
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• 2 tablespoons fresh parsley, chopped
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• 1 tablespoon lemon juice
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• Salt and pepper to taste
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• 8 slices bread
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• Lettuce leaves optional
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• Tomato slices optional
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Instructions:

In a bowl, combine diced chicken, mayonnaise, celery, red onion, parsley, lemon juice, salt, and pepper

Mix well

Spread the chicken salad mixture evenly onto 4 slices of bread

Top with lettuce leaves and tomato slices if desired

Cover with the remaining bread slices to form sandwiches

Cut sandwiches diagonally and serve

Ingredients:

• 1 lb jumbo shrimp, peeled and deveined
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• 1 lemon, cut into wedges
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• 1 cup cocktail sauce
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• 1/2 cup fresh cilantro, chopped
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• 1/2 cup red onion, finely diced
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• 1/2 cup cucumber, diced
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• 1/2 cup cherry tomatoes, halved
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• 1/4 cup pickled jalapeos, sliced
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• 1/4 cup black olives, sliced
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• 1/4 cup green olives, sliced
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• Assorted crackers and breadsticks
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• Lettuce leaves for garnish
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Instructions:

Warm up some salt water and add the shrimp

Boil them for two to three minutes, or until they turn pink and opaque

Take them out of the water and let them cool

As a base, put lettuce leaves on a large charcuterie board

In the middle of the board, put a bowl of cocktail sauce

Place lemon wedges around the sauce so that you can squeeze them over the shrimp

Place the cooked shrimp on the board so that they are leaning against the sauce bowl

Around the shrimp, put chopped cilantro, red onion, cucumber, cherry tomatoes, pickled jalapeos, black olives, and green olives

Fill in the blanks on the board with different kinds of crackers and breadsticks that can be dipped

For your guests to enjoy, set out small plates and cocktail forks along with the Epic Shrimp Cocktail Charcuterie Board