Ingredients:

• 2 cups all-purpose flour


• 1/2 cup granulated sugar


• 1/4 cup unsweetened cocoa powder


• 2 tsp baking powder


• 1/2 tsp salt


• 1/2 cup Irish Cream liqueur


• 2 large eggs


• 1/4 cup melted butter


• 1/4 cup buttermilk


• 1/2 cup chocolate chips


• 1/4 cup crushed chocolate cookies


• Oil for frying


• Powdered sugar for dusting

Instructions:

Mix together the flour, sugar, baking powder, cocoa powder, and salt in a large mixing bowl

Whisk the eggs, buttermilk, melted butter, and Irish Cream liqueur in a different bowl

Mixing until just combined, pour the wet ingredients into the dry ingredients

Add the crushed chocolate cookies and chocolate chips and stir

Preheat oil to 350F 175C in a deep fryer or heavy-bottomed pot

Drop heaping spoonfuls of the doughnut batter into the heated oil, and cook for two to three minutes on each side, or until golden brown

After removing the doughnuts from the oil, drain them on a plate covered with paper towels

Before serving, sprinkle powdered sugar over the warm doughnuts

Savor your Irish cream doughnuts and cookies!

Ingredients:

• 2 1/4 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1 cup unsalted butter, softened


• 1 1/4 cups granulated sugar


• 1 egg


• 1 egg yolk


• 1 teaspoon vanilla extract


• 1/2 teaspoon salt


• 1 teaspoon cornstarch


• 1/4 cup granulated sugar for rolling

Instructions:

Preheat the oven to 350F 175C

Line baking sheets with parchment paper

In a bowl, whisk together the flour and baking soda

Set aside

In a large mixing bowl, cream together the softened butter and 1 1/4 cups of granulated sugar until light and fluffy

Beat in the egg, egg yolk, and vanilla extract until well combined

Gradually add the dry flour mixture to the wet ingredients and mix until just combined

In a small bowl, mix together the salt and cornstarch

Add this mixture to the cookie dough and mix until incorporated

Roll the cookie dough into tablespoon-sized balls

Roll each ball in the remaining 1/4 cup of granulated sugar until coated

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

The centers of the cookies should still be soft

They will firm up as they cool

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

Enjoy your chewy sugar cookies!

Ingredients:

• 1 cup long-grain white rice


• 1 tablespoon olive oil


• 1 onion, diced


• 1 green bell pepper, diced


• 2 cloves garlic, minced


• 1 can 14


• 5 ounces diced tomatoes


• 1 cup chicken broth


• 1 teaspoon Cajun seasoning


• 1/2 teaspoon dried thyme


• 1/2 teaspoon dried oregano


• 1/4 teaspoon cayenne pepper optional, adjust to taste


• 1/2 pound shrimp, peeled and deveined


• 1/2 pound smoked sausage, sliced


• 1/2 pound cooked crab meat


• Salt and black pepper to taste


• 2 green onions, chopped, for garnish

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced onion and bell pepper, saut until softened, about 5 minutes

Stir in minced garlic and cook for another minute

Add rice, diced tomatoes, chicken broth, Cajun seasoning, thyme, oregano, and cayenne pepper

Stir well to combine

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

Stir in shrimp, smoked sausage, and crab meat

Cook until shrimp is pink and cooked through, about 5 minutes

Season with salt and black pepper to taste

Garnish with chopped green onions before serving

Ingredients:

• 1 box brownie mix


• 1/2 cup coconut cream


• 1 cup shredded coconut


• 1 cup chocolate chips


• 1/2 cup sweetened condensed milk


• 1/2 cup chopped pecans

Instructions:

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

Prepare the brownie mix according to package instructions and spread evenly in the prepared pan

In a small saucepan, combine coconut cream, shredded coconut, chocolate chips, and sweetened condensed milk

Heat over low heat, stirring constantly until the chocolate is melted and the mixture is smooth

Pour the chocolate coconut mixture over the brownie batter and spread evenly

Sprinkle chopped pecans on top

Bake in the preheated oven for 25-30 minutes or until the edges are set and the center is slightly firm

Allow to cool completely before slicing into bars

Ingredients:

• 1 cup coconut butter


• 1/4 cup powdered erythritol sweetener


• 1 tsp peppermint extract


• 1/4 cup sugar-free chocolate chips


• 1 tbsp coconut oil

Instructions:

In a microwave-safe bowl, melt coconut butter until smooth

Stir in powdered erythritol sweetener and peppermint extract until well combined

Line a baking sheet with parchment paper

Using a spoon or small cookie scoop, portion out the mixture into small patties onto the parchment paper

Place the baking sheet in the freezer and let the patties firm up for about 30 minutes

In a separate microwave-safe bowl, melt sugar-free chocolate chips with coconut oil until smooth, stirring occasionally

Remove the patties from the freezer and dip each patty into the melted chocolate mixture, coating it evenly

Return the coated patties to the parchment paper-lined baking sheet and place them back in the freezer for another 15-20 minutes, or until the chocolate sets

Once set, remove from the freezer and enjoy! Store any leftovers in an airtight container in the refrigerator

Ingredients:

• 2 cups mashed potatoes


• 1 cup all-purpose flour


• 2 tablespoons butter, melted


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 teaspoon garlic powder


• 1/4 teaspoon onion powder


• 1/4 teaspoon paprika


• 1/4 cup milk optional, for adjusting consistency

Instructions:

In a mixing bowl, combine mashed potatoes, flour, melted butter, salt, pepper, garlic powder, onion powder, and paprika

Mix until a dough forms

If the dough is too dry, add milk gradually until the desired consistency is reached

Divide the dough into equal portions and shape each portion into a disc or triangle

Heat a skillet over medium heat and lightly grease with oil or butter

Cook the scones for 3-4 minutes on each side, or until golden brown and cooked through

Serve hot with your favorite toppings or spreads

Ingredients:

• 4 large artichokes


• 1 lemon, juiced


• 2 cups of Pecorino Romano cheese, shaved


• 1/2 cup fresh mint leaves, torn


• 1/4 cup extra virgin olive oil


• Salt and pepper to taste

Instructions:

Put the lemon juice in a bowl of cold water

Take off the tough outer leaves and cut off the top third of each artichoke to trim them

Cut the artichokes into thin slices with a mandolin or a sharp knife

Put the slices right into the lemon water to keep them from turning brown

Take the artichoke slices out of the water and dry them with paper towels

Shaved artichokes, Pecorino Romano cheese, and torn mint leaves should all be put together in a large salad bowl

Pour the extra virgin olive oil over the salad and mix it all together

Add pepper and salt to taste

Serve the salad right away, and if you want, top it with more mint leaves

Ingredients:

• 4 stemless wine glasses


• Chalkboard paint


• Paintbrush


• Chalk

Instructions:

The wine glasses should be cleaned and dried well

Put a coat of chalkboard paint on the bottom of each glass using a paintbrush

Follow the directions on the paint can to make sure the paint is completely dry

After the first coat is dry, add a second coat to make sure it covers everything

Let the glasses dry all the way before you use them

After the paint is dry, use chalk to write the names of the wines or any other message you want on the painted part of the glasses

Ingredients:

• 1 lb turkey breast, cut into 1-inch cubes


• 1 red bell pepper, cut into chunks


• 1 yellow bell pepper, cut into chunks


• 1 red onion, cut into wedges


• 1 zucchini, sliced


• 1/4 cup olive oil


• 2 tablespoons lemon juice


• 2 cloves garlic, minced


• 1 teaspoon dried oregano


• 1 teaspoon dried thyme


• Salt and pepper to taste


• Wooden skewers, soaked in water for 30 minutes

Instructions:

Use a whisk to mix the lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper in a bowl

This will make the marinade

Place the turkey breast cubes in a plastic bag that can be closed again and again

Pour half of the marinade over the cubes

Put the bag in the fridge for at least 30 minutes with the lid on

Warm up the grill over medium-high heat

You can switch up the ingredients on the soaked wooden skewers by adding red and yellow bell pepper chunks, red onion wedges, zucchini slices, and turkey cubes that have been marinated

Use the rest of the marinade to brush on the kabobs

Place the kabobs on a grill that has already been heated up

Cook for 10 to 12 minutes, turning them over once or twice, until the turkey is fully cooked and the vegetables are charred and soft

Once the kabobs are done, take them off the grill and let them rest for a few minutes

You can dip the Summer Turkey Kabobs in your favorite sauce or serve them over rice or couscous

Have fun!