Ingredients:

• 2 shots espresso
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• 1 cup milk
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• 2 tablespoons Butterfinger syrup
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• Ice cubes
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• Whipped cream optional
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• Crushed Butterfinger candy for garnish optional
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Instructions:

Brew 2 shots of espresso and let them cool slightly

In a glass, combine the espresso, milk, and Butterfinger syrup

Stir well to combine

Add ice cubes to the glass

Optionally, top with whipped cream and garnish with crushed Butterfinger candy

Serve and enjoy!

Ingredients:

• 2 cups heavy cream
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• 1 cup whole milk
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• 3/4 cup granulated sugar
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• 1/2 cup pumpkin puree
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• 1 teaspoon vanilla extract
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• 1/2 teaspoon ground cinnamon
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• 1/4 teaspoon ground nutmeg
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• 1/4 teaspoon ground ginger
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• 1/4 teaspoon salt
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• 1/2 cup chopped pecans, toasted
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• 1/4 cup pumpkin butter
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Instructions:

In a mixing bowl, whisk together heavy cream, milk, sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions

During the last few minutes of churning, add chopped pecans and pumpkin butter

Transfer the churned ice cream into a freezer-safe container, cover, and freeze until firm, preferably overnight

Ingredients:

• 4 boneless, skinless chicken breasts
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• 8 slices of bacon
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• 1 cup of sliced mushrooms
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• 1 cup of shredded cheese cheddar or mozzarella
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• 2 tablespoons of olive oil
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• 1 teaspoon of garlic powder
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• 1 teaspoon of onion powder
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• Salt and pepper to taste
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Instructions:

Before you start cooking, heat the oven to 375F 190C

Put olive oil in a pan and heat it over medium-low heat

Put mushrooms slices in the pan and cook them for about 5 minutes, until they get soft

Take the mushrooms out of the pan and set them aside

Cut a pocket into each chicken breast with a sharp knife

Add salt, pepper, garlic powder, and onion powder to the chicken breasts

Fill each chicken breast with cheese and mushrooms that have been sauted

Wrap two slices of bacon around each chicken breast

If necessary, use toothpicks to keep them in place

Put the chicken breasts that have been wrapped in bacon on a baking sheet that has been lined with parchment paper

Twenty-five to thirty minutes in a hot oven, or until the bacon is golden and the chicken is cooked all the way through

Take the toothpicks out before serving

Ingredients:

• 1
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• 5 lbs beef stew meat, cubed
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• 3 carrots, sliced
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• 3 potatoes, cubed
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 2 cups beef broth
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• 1 can diced tomatoes
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• 1 tsp thyme
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• 1 tsp rosemary
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• Salt and pepper to taste
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Instructions:

Cowboy beans, potatoes, onions, garlic, and carrots should all be put in the slow cooker

Salt and pepper to taste

Add beef broth, diced tomatoes, thyme, rosemary, and more

Use a stir to mix

The beef should be soft after 8 hours on low or 4 hours on high

Enjoy while hot!

Ingredients:

• 1 package cheese tortellini
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• 4 cups chicken or vegetable broth
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• 1 can 14 oz diced tomatoes
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• 2 cloves garlic, minced
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• 1/4 cup chopped fresh basil
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• Salt and pepper to taste
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• 1/4 cup grated Parmesan cheese
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Instructions:

Bring the broth to a boil in a big pot

To the pot, add the chopped basil, minced garlic, and tomato chunks

Add pepper and salt to taste

Put the cheese tortellini in the pot and cook them according to the directions on the package

Usually, this takes about 5 to 7 minutes, or until they float to the top

Take the pot off the heat once the tortellini are done

If you want, you can serve the soup hot with grated Parmesan cheese and more fresh basil on top

Ingredients:

• 300g di farina
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• 150g di burro freddo a cubetti
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• 100g di zucchero a velo
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• 1 uovo
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• 1 pizzico di sale
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• Per il curd al limone:
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• 3 limoni succo e scorza
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• 150g di zucchero
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• 3 uova
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• 100g di burro
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• Per la meringa:
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• 3 albumi d'uovo
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• 150g di zucchero
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Instructions:

In una ciotola, mescola la farina con lo zucchero a velo e il sale

Aggiungi il burro e lavora rapidamente con le mani fino a ottenere un composto sbriciolato

Aggiungi l'uovo e impasta velocemente fino a formare un panetto

Avvolgilo nella pellicola trasparente e lascialo riposare in frigo per almeno 30 minuti

Prepara il curd al limone: in una pentola a fuoco medio, mescola il succo e la scorza di limone con lo zucchero, le uova e il burro

Continua a mescolare finch il composto si addensa

Rimuovi dal fuoco e lascia raffreddare

Stendi la pasta frolla su una teglia da crostata e bucherella il fondo con una forchetta

Versa il curd al limone sulla pasta frolla

Monta gli albumi a neve ferma aggiungendo gradualmente lo zucchero

Distribuisci la meringa sulla crostata, formando dei picchi con una spatola

Inforna in forno preriscaldato a 180C per circa 15-20 minuti o fino a quando la meringa dorata

Lascia raffreddare completamente prima di servire

Ingredients:

• 2 tablespoons olive oil
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• 1 medium onion, diced
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• 3 cloves garlic, minced
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• 1 pound mushrooms, sliced
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• 1/4 cup all-purpose flour
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• 4 cups vegetable broth
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• 2 tablespoons soy sauce or tamari
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• 1/2 teaspoon dried thyme
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• Salt and pepper, to taste
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Instructions:

In a large skillet, heat the olive oil over medium heat

Add the onion and garlic, and saut until softened, about 5 minutes

Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes

Sprinkle the flour over the mushrooms and stir to combine

Gradually add the vegetable broth, stirring constantly to avoid lumps

Stir in the soy sauce, thyme, salt, and pepper

Simmer for about 10 minutes, or until the gravy has thickened, stirring occasionally

Ingredients:

• 2 cups quinoa, cooked
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• 1 cup chickpeas, cooked
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• 1 cup diced tomatoes
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• 1 cup diced bell peppers
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• 1 cup chopped spinach
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• 1/2 cup chopped onions
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• 2 cloves garlic, minced
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• 2 tablespoons olive oil
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• 1 tablespoon soy sauce
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• 1 teaspoon smoked paprika
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• 1/2 teaspoon cumin
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• Salt and pepper to taste
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Instructions:

Set a pan on medium heat and add the olive oil

Chop the onions and add them to the pan

Saut until the onions become clear

Chop up some bell peppers, tomatoes, and chickpeas and add them

Bring it to a boil

Soy sauce, smoked paprika, cumin, and chopped spinach should all be added at this point

Add pepper and salt to taste

Cook for another 5 minutes, stirring every now and then

Take the mixture off the heat once all the ingredients are hot and well mixed

Serve hot, and if you want, top with fresh herbs

Ingredients:

• 1 lb macaroni pasta
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• 2 cups shredded pork carnitas
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• 2 cups shredded sharp cheddar cheese
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• 1 cup shredded mozzarella cheese
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• 1/2 cup grated Parmesan cheese
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• 2 cups milk
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• 1/4 cup all-purpose flour
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• 1/4 cup butter
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• 1/2 teaspoon garlic powder
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• Salt and pepper to taste
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• Chopped fresh cilantro for garnish
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Instructions:

Preheat oven to 375F 190C

Cook macaroni according to package instructions until al dente

Drain and set aside

In a large saucepan, melt butter over medium heat

Stir in flour to make a roux, cooking for 1-2 minutes until lightly golden

Gradually whisk in milk until smooth

Cook, stirring constantly, until mixture thickens

Stir in garlic powder, salt, and pepper

Remove from heat

Add cheddar, mozzarella, and Parmesan cheese to the sauce, stirring until melted and smooth

In a large mixing bowl, combine cooked macaroni, shredded pork carnitas, and cheese sauce

Mix until well combined

Transfer the mixture to a greased baking dish

Sprinkle additional cheddar cheese on top if desired

Bake in the preheated oven for 20-25 minutes or until bubbly and golden brown on top

Garnish with chopped cilantro before serving