Ingredients:

• 1 box Thin Mint cookies


• 1 bag marshmallows


• 1 bar chocolate your choice of type


• 1 tablespoon unsalted butter

Instructions:

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

Put parchment paper on the bottom of a baking sheet

Cut the Thin Mint cookies in half, making sure that each cookie has a top and a bottom

Use the ready baking sheet to put the bottoms of the cookies on it

Break the bar of chocolate into little squares

On top of each cookie bottom, put a square of chocolate

Place a marshmallow on top of the chocolate and press it down a little

Put a Thin Mint cookie on top of each marshmallow

The marshmallows should be baked in a hot oven for three to four minutes, or until they are golden brown and slightly puffed

Take it out of the oven and let it cool for one minute

Melt the butter in a bowl that can go in the microwave

Spread the melted butter on top of the Thin Mint cookies

Enjoy the Thin Mint S'mores cookies while they are still warm

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/4 tsp salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1/2 cup whole milk


• 1/4 cup fresh lemon juice


• 1 tsp lemon zest


• 1 cup fresh strawberries, diced


• For the frosting:


• 1/2 cup unsalted butter, softened


• 4 cups powdered sugar


• 1/4 cup fresh lemon juice


• 1 tsp lemon zest


• 1-2 tbsp milk if needed


• Strawberry slices and lemon zest for garnish

Instructions:

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

Mix the flour, baking powder, and salt together in a bowl with a whisk

Put away

Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy

After adding the lemon juice and zest, beat in the eggs one at a time

Gradually add the dry ingredients to the wet ingredients, starting with the dry ingredients and ending with the milk

Don't mix any further than that

The diced strawberries should be added slowly

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

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down

For the frosting, beat the butter until it is smooth and creamy

Add the powdered sugar, lemon juice, and lemon zest one tablespoon at a time, beating well after each addition

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

Add the frosting to the cupcakes after they are completely cool

You can pipe or spread it on top

Add a strawberry slice and a sprinkle of lemon zest to the top of each cupcake

Serve your tasty Strawberry Lemonade Cupcakes and enjoy them!

Ingredients:

• 1 lb chicken breasts, diced


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 4 cups chicken broth


• 1 cup carrots, diced


• 1 cup celery, diced


• 1 teaspoon dried thyme


• 1 teaspoon dried parsley


• Salt and pepper to taste


• 16 oz potato gnocchi


• 2 cups half-and-half


• 2 cups spinach leaves


• 1 cup grated Parmesan cheese

Instructions:

In a slow cooker, combine diced chicken, chopped onion, minced garlic, chicken broth, diced carrots, diced celery, dried thyme, dried parsley, salt, and pepper

Cover and cook on low for 6-7 hours or high for 3-4 hours

About 30 minutes before serving, add potato gnocchi and half-and-half to the slow cooker

Stir in spinach leaves and grated Parmesan cheese

Cover and cook for an additional 30 minutes or until gnocchi is tender and soup is heated through

Taste and adjust seasoning if needed

Serve hot, garnished with additional grated Parmesan cheese if desired

Ingredients:

• 3 cups mini marshmallows


• 1/4 cup butter


• 1/2 teaspoon vanilla extract


• 4 cups crispy rice cereal


• 1 cup colorful sprinkles

Instructions:

In a large microwave-safe bowl, melt the butter and mini marshmallows together in 30-second intervals, stirring between each interval until smooth

Stir in the vanilla extract

Add the crispy rice cereal to the marshmallow mixture and fold it in until well coated

Spread the mixture onto a greased or parchment-lined baking sheet and press it down firmly to flatten it

Sprinkle the colorful sprinkles evenly over the top and gently press them into the mixture

Allow the mixture to cool and set for about 30 minutes

Once set, use a sharp knife to cut the marshmallow mixture into ropes or bars

Serve and enjoy your delicious marshmallow ropes!

Ingredients:

• 1 bottle Moscato wine


• 2 cups apple cider


• 1 cup apple brandy


• 2 apples, sliced


• 1 orange, sliced


• 1/2 cup cranberries


• 1/4 cup honey


• Cinnamon sticks for garnish

Instructions:

In a large pitcher, combine Moscato wine, apple cider, apple brandy, sliced apples, sliced orange, cranberries, and honey

Stir well to combine, making sure the honey is dissolved

Refrigerate for at least 2 hours to allow flavors to meld

Serve chilled over ice, garnished with cinnamon sticks

Ingredients:

• 8 oz cream cheese, softened


• 1/2 cup mayonnaise


• 1/2 cup grated Parmesan cheese


• 1/2 cup grated Monterey Jack cheese


• 1/4 cup chopped green onions


• 2 cloves garlic, minced


• 1 tablespoon Cajun seasoning


• 1/2 teaspoon hot sauce


• 1 lb cooked shrimp, peeled and chopped

Instructions:

Warm the oven up to 190C 375F

Put cream cheese, mayonnaise, Monterey Jack cheese, green onions, garlic, Cajun seasoning, and hot sauce in a bowl and mix them together

Mix in the chopped shrimp until it's spread out evenly

Put the mixture in a baking dish and make sure it's spread out evenly

After the oven is hot, bake for 20 to 25 minutes, or until the top is bubbly and lightly browned

Give it to people hot and pair it with bread, tortilla chips, or crackers