Ingredients:

• 4 boneless, skinless chicken breasts


• 1 cup orange marmalade


• 1/4 cup soy sauce


• 2 tablespoons rice vinegar


• 2 cloves garlic, minced


• 1 tablespoon sesame oil


• 1 tablespoon cornstarch


• Sesame seeds, for garnish


• Green onions, chopped, for garnish

Instructions:

Put chicken breasts in the crock pot

Soy sauce, rice vinegar, garlic, and sesame oil should all be mixed together in a small bowl

Put on chicken

When the chicken is done, cover it and cook on low for 4 to 6 hours or high for 2 to 3 hours

Mix a tablespoon of water and cornstarch in a small bowl until the cornstarch is gone

Add to the slow cooker and stir slowly until the sauce gets thicker

Put chicken on top of rice and top with chopped green onions and sesame seeds

Ingredients:

• 2 avocados, cut into wedges


• 8 slices of bacon, cut in half


• 1/4 cup almond flour


• 1 teaspoon garlic powder


• 1/2 teaspoon paprika


• Salt and pepper to taste

Instructions:

Warm the oven up to 425F 220C

Put garlic powder, paprika, salt, and pepper in a small bowl and mix them together

Put a half slice of bacon around each avocado wedge

Coat all of the avocado wedges that have been wrapped in bacon in the almond flour mixture

Cover the avocado fries with the sauce and put them on a baking sheet that has parchment paper on it

Put it in the oven for 15 to 20 minutes, or until the bacon is crispy and the avocado is soft

Serve hot with the sauce of your choice

Ingredients:

• 4 boneless, skinless chicken breasts


• Salt and pepper to taste


• 2 cups red wine


• 1 cup seedless red grapes


• 2 tablespoons balsamic vinegar


• 2 tablespoons honey


• 2 cloves garlic, minced


• 1 tablespoon olive oil


• Fresh thyme leaves for garnish

Instructions:

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

Add salt and pepper to the chicken breasts

Put the red wine, grapes, balsamic vinegar, honey, and minced garlic in a small saucepan

Over medium heat, bring to a simmer and cook until the sauce is half as much as it was before

This should take about 15 to 20 minutes

In the meantime, heat olive oil over medium-high heat in a skillet that can go in the oven

It will take about 34 minutes per side for the chicken breasts to turn golden brown after you add them

Pour the sauce made from the reduced grape wine over the chicken breasts in the pan

Place the skillet in an oven that has already been heated up

Bake for 15 to 20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165F 75C

Take the pan out of the oven and let it rest for a few minutes after it's done

Add the grape-wine reduction sauce to the chicken breasts and serve them with fresh thyme leaves on top

Ingredients:

• 2 cups fresh blackberries


• 1 cup sliced strawberries


• 1 cup blueberries


• 1 cup diced pineapple


• 1 banana, sliced


• 1/4 cup honey


• 1 tablespoon fresh mint leaves, chopped

Instructions:

Sliced strawberries, blueberries, diced pineapple, and fresh blackberries should all be put in a large bowl together

Just pour the honey over the fruit and toss it around a little to cover it all in the sweet honey

Add the chopped fresh mint leaves on top to make it taste and look even better

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Enjoy! Serve cold

Ingredients:

• 1 cup 2 sticks unsalted butter, softened


• 1 cup granulated sugar


• 3/4 cup packed light brown sugar


• 2 large eggs


• 1 teaspoon pure vanilla extract


• 3 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 2 cups semisweet chocolate chips


• 1 cup caramel sauce


• Sea salt flakes, for sprinkling

Instructions:

Preheat your oven to 350F 175C

Grease a 9-inch deep-dish pie pan

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy

Beat in the eggs one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the semisweet chocolate chips

Press half of the cookie dough evenly into the bottom of the prepared pie pan

Pour the caramel sauce over the dough, spreading it out to form an even layer

Take the remaining cookie dough and flatten it into disks

Place the disks on top of the caramel layer, covering it as best as possible

Sprinkle sea salt flakes over the top

Bake in the preheated oven for 25-30 minutes or until the cookie is golden brown

Remove from the oven and let it cool for a few minutes before slicing and serving

Enjoy!

Ingredients:

• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 cup brown sugar, packed


• 2 large eggs


• 1 teaspoon vanilla extract


• 2 1/4 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup chocolate chips


• 1/2 cup crushed Biscoff cookies


• 1/4 cup crushed peppermint candies

Instructions:

Preheat the oven to 375F 190C and line baking sheets with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy

Beat in the eggs, one at a time, then add the vanilla extract and mix well

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the chocolate chips, crushed Biscoff cookies, and crushed peppermint candies

Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious Peppermint and Biscoff Chocolate Chip Cookies!