Preheat oven to 350 degrees.

Mix all of the ingredients [other than the shredded cheese] together and place into oven safe baking dish.

Add shredded cheese to the top.

Bake for 25-30 minutes.

Serve hot with tortilla chips or Fritos! Enjoy!

Chop veggies

Toss in olive oil, salt, and pepper

Combine in dutch oven or baking dish with chicken

Bake at 400 for 75-90 minutes [your preference on how well-done you like your chicken and veggies!]

Heat olive oil in a large pan on medium to high heat.

Season the meat with a sprinkle of garlic powder and pepper then sear it in the pan until the outside is brown on both

Cut the potatoes in half and the carrots into ½ inch pieces and throw both into the crockpot.

Put your two packages of brown gravy mix into the crockpot.

Next, add in your water, beef broth, onion powder, garlic powder, and salt.

Stir and cook on high for approximately 4 hours. Then turn on low for another 2 hours or as long as you’d like. Enjoy!

Shell your hardboiled eggs, slice them in halves and plop out the yolk into a bowl. Place the eggs on a serving tray.

Smash the yolks with a fork in the bowl.

Add into the bowl, mayo, mustard, salt and pepper and mix.

Once the yolk mixture is to your liking[you can try it, add more anything you just added to get it to your liking!] Spoon the mixture into empty eggs.

Sprinkle the filled eggs with paprika & enjoy!

Spray a 9"x9" baking dish with non-stick cooking spray, set aside. 

Add half of your challah to bottom of pan and sprinkle with raspberries (keep a few for topping) and cream cheese.

Top with remaining bread and press down.

Mix together your eggs, cream, honey, cinnamon and sugar in a bowl and pour over the top of your bake until covered.

Cover with tin foil, pressing down again to smoosh everything together.

Refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Preheat your oven to 350 and place covered dish in and bake for 30 minute. Remove tin foil and bake for another 30 minutes until tops turn golden and center is set.

Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.

Brown the sausage

In a separate bowl combine all of the other ingredients.

Add in the sausage. 

Pour into a 9×13 pan.

Bake for 45-60 minutes at 350.

In a large skillet, cook ground beef over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.

2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (optional) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

3. Add the meat-veggie mixture to the slow cooker along with the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the slow cooker. Cook on low for 7 to 8 hours. Serve warm with cheese, sour cream, Fritos, green onions, whatever your heart desires! 

Preheat the oven to 350 degrees.

Bring a large pot of water to boil.

Wash, peel, and dice potatoes and place into pot. Let boil until fork soft.

Mix together silken tofu, non-dairy milk, and Just egg until somewhat smooth. It may have small chunks in it still but that is okay!

Add spices and nutritional yeast to mixture, then blend and set aside.

Chop and dice onion, pepper and bacon then saute until soft. Add to wet mixture.

Drain potatoes and lightly grease a 9×9 pan.

Place potatoes at the base of the pan in an even single layer.

Pour mixture over top potatoes evenly.

Place in oven on top shelf for 1 hour and 25 minutes. [It will bubble for some time, this is normal]

Take out of the oven when edges are crisp and let cool for 20 minutes.

Enjoy!

Mix all of the ingredients together and store in the refrigerator! Serve with vegetables and enjoy!

Add sliced sundried tomatoes to the bottom of a slow cooker. Put chicken on top with garlic powder and onion powder on top. Top with chicken broth and cook on low for 6 hours.

Shred chicken and place into Perfect Pot. Pour any remaining juice and sun dried tomatoes from the slow cooker into the pot.

Add the roasted rep pepper soup along with the jar of creamy pesto. Bring to a boil and then simmer and stir for 30 minutes until well blended.

Top with shredded gouda cheese and croutons! Enjoy!

Add olive oil to a large pan over medium heat

Cook the italian sausage and onion in the pan until cooked through.

Add minced garlic and italian seasoning to pan, and cook an additional one minute.

Put the sausage mixture into a crockpot, along with the chicken broth and diced tomatoes. Stir together.

Cook the ingredients in the crockpot for  4-5 hours on high or 7-8 hours on low. 

30 minutes before the cooking time is done, add the tortellini, parmesan cheese, fresh spinach and heavy cream.

Enjoy!

Mix all ingredients into crockpot and cook on low for 1-2 hours.

Serve with tortillas chips. Enjoy!

Bake the cake according to the directions on the box.

Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a thin wooden spoon, a skewer or a fork.

In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.

Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for at least 1 hour. Serve cold and refrigerate any leftovers. Enjoy!

Preheat oven to 350 degrees. Cook spaghetti noodles according to package. Drain.

Meanwhile in a skillet, brown the ground beef, breaking up until no longer pink. Drain.

In the skillet with ground beef add the tomato sauce, salt, pepper and garlic powder. Reduce heat to simmer for 20 minutes, stirring occasionally.

In a bowl, mix together the softened cream cheese, sour cream, chopped green onions, and minced onion. Stir until well mixed.

In a greased 9×13 baking dish, layer the spaghetti noodles, cream cheese mixture, meat mixture and top with shredded cheese.

Bake for 30 minutes.

Enjoy to your heart [and stomachs] desire!

Cook rice according to package in your Always Pan and store in the refrigerator until needed.

Add the sesame oil and vegetable oil to the Always Pan on medium heat. Add in the diced chicken and cook for 3-5 minutes until cooked through, stirring occasionally. Set aside.

Add in 1/2 Tbsp of butter to Always Pan and over medium heat until melted. Add in the whisked eggs and cook until scrambled. Set aside once done.

Add in additional 1 Tbsp of butter to Always Pan and heat until melted. Add in the carrots, peas, onion, garlic, and saute for 5 minutes until the onions and carrots are soft. Season generously with salt and pepper.

Increase your temperature to high and add in the remaining 1 1/2 Tbsp of butter and stir until melted. Add in your cooked white rice, green onions, eggs, chicken, and soy sauce. Stir and saute for 3-5 minutes until well blended. Remove from heat and add additional soy sauce for flavor if needed. Serve immediately and enjoy!

Spray the inside of your crockpot to prevent sticking.

In a bowl, mix together flour, sugar, cocoa powder and baking powder.

Add milk, oil and vanilla to the dry ingredients. Stir until combined. Mixture will be very thick. Spread into crockpot.

Add boiling water to a bowl. Stir in peanut butter until melted. Add powdered sugar. Pour on top of brownie mixture in crockpot.

Cook on low for 3 hours.

Optional: Serve with ice cream or fruit and whipped cream.

Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.

In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.

In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.

Using an ice cream scoop, scoop the batter into the prepared muffin pan.

Bake regular muffins for 22-24 minutes, mini muffins for 19 minutes.  Let cool for at least 5 minutes before removing the muffins from the pan. Serve.