Ingredients:

• 4 large eggs
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• 1 cup cooked black beans
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• 1 cup chipotle salsa
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• 4 corn tortillas
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• 1/2 cup shredded cheddar cheese
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• 2 tablespoons vegetable oil
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• Salt and pepper to taste
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• Fresh cilantro for garnish
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Instructions:

Heat the vegetable oil in a skillet over medium heat

Warm the corn tortillas in the skillet for about 1-2 minutes on each side, or until they become slightly crispy

Set them aside on a paper towel-lined plate

In the same skillet, add the black beans and chipotle salsa

Cook for 3-4 minutes until heated through

Make 4 wells in the bean and salsa mixture and crack an egg into each well

Season with salt and pepper

Cover the skillet and cook for 4-5 minutes, or until the egg whites are set but the yolks are still runny

Sprinkle shredded cheddar cheese over the eggs and cover again for 1-2 minutes, allowing the cheese to melt

Place a tortilla on each serving plate and top with the bean, salsa, and egg mixture

Garnish with fresh cilantro and serve immediately

Ingredients:

• 2 cups all-purpose flour
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• 1 1/2 teaspoons baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 2 teaspoons vanilla extract
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• 1 cup buttermilk
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• 2 cups colorful cupcake liners
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• 1 batch of your favorite cupcake frosting
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• Assorted sprinkles and decorations
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Instructions:

Warm up the oven to 350F 175C and put colorful cupcake liners in a muffin tin

Whisk the flour, baking powder, baking soda, and salt together in a bowl

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Slowly add the dry ingredients to the wet ones, mixing them in with buttermilk every so often

Start with the dry ingredients and end with the buttermilk

Don't mix any further than that

Use about two thirds of the batter to fill up each cupcake liner

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

On a wire rack, let the cupcakes cool all the way down

After the cupcakes are cool, frost each one with your favorite frosting and decorate with a variety of sprinkles and other things

Get a serving platter or cake board and arrange the decorated cupcakes in the shape of a cake

This will make your Cupcake Pull-Apart Cake

Serve and have fun!

Ingredients:

• 1 cup Nutella
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• 1 cup sweetened condensed milk
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• 2 cups semi-sweet chocolate chips
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• 1/2 cup caramel sauce
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• 1 cup crushed pretzels
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Instructions:

Put parchment paper around the edges of an 8x8 inch 20x20 cm baking pan, leaving some overhang to make it easy to take off

Put Nutella, sweetened condensed milk, and semi-sweet chocolate chips in a bowl that can go in the microwave

Stir the mixture every 30 seconds while heating it in the microwave until it is smooth and well mixed

Spread out half of the mixture in the baking pan that has been prepared

Spread half of the caramel sauce on top of the chocolate layer, then sprinkle the other half of the crushed pretzels on top

Spread out the rest of the chocolate mixture that you have left

Pour the rest of the caramel sauce over the top, and then sprinkle the rest of the crushed pretzels on top, pressing them into the fudge a bit

Put the fudge in the fridge for at least two hours, or until it sets

When the fudge is set, use the extra parchment paper to lift it out of the pan

Enjoy! Cut it into squares

Ingredients:

• 1 lb ground beef
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 1 can 28 oz crushed tomatoes
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• 1 can 14 oz diced tomatoes
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• 4 cups beef broth
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• 2 teaspoons dried oregano
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• 2 teaspoons dried basil
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1/2 teaspoon red pepper flakes
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• 2 cups uncooked fusilli pasta
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• 1 cup ricotta cheese
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• 1 cup shredded mozzarella cheese
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• 1/2 cup grated Parmesan cheese
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• Fresh basil leaves for garnish
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Instructions:

In a large pot, brown the ground beef over medium-high heat

Add diced onions and minced garlic to the pot; saut until onions are translucent

Stir in crushed tomatoes, diced tomatoes, beef broth, oregano, basil, salt, black pepper, and red pepper flakes

Bring the soup to a simmer and let it cook for 15 minutes

Add the uncooked fusilli pasta and cook until al dente, following package instructions

In a small bowl, mix together ricotta, mozzarella, and Parmesan cheese

Serve the soup in bowls, topping each with a dollop of the cheese mixture

Garnish with fresh basil leaves before serving

Ingredients:

• 6 large eggs
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• 2 tablespoons mayonnaise
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• 1 teaspoon yellow mustard
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• 1/2 teaspoon white vinegar
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• 1/2 teaspoon sugar
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• 1/8 teaspoon salt
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• 1/8 teaspoon black pepper
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• Paprika for garnish
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• Fresh parsley for garnish optional
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Instructions:

Put the eggs in a pot and add enough water to cover them

On high, bring the water to a boil

Lower the heat, cover, and let it simmer for 10 to 12 minutes after the water starts to boil

As soon as the eggs are done boiling, put them right into a bath of ice water to cool for about 5 minutes

First, peel the eggs and cut them in half down the middle

Remove the yolks with care and put them in a bowl

Put brown mustard, sugar, salt, and black pepper in the yolks along with the mayonnaise

Mix until it's nice and smooth

Use a spoon or a piping bag to add the yolk mixture to each half of an egg white

Add a little paprika to the top of each deviled egg to make it look nice

You can add fresh parsley as a garnish if you want to add color and flavor

Put the deviled eggs in the fridge for at least 30 minutes before you serve them

Deviled eggs are a classic Southern dish

Serve them cold and enjoy!

Ingredients:

• 1 lb ground beef
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• Salt and pepper to taste
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• 4 burger buns
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• 4 slices of cheddar cheese
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• 1 cup lettuce, shredded
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• 1 tomato, sliced
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• 1 red onion, thinly sliced
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• 1/2 cup pickles, sliced
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• 1/4 cup ketchup
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• 1/4 cup mayonnaise
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• 2 tbsp Dijon mustard
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• 2 cloves garlic, minced
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• 1/4 cup BBQ sauce
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• 1/4 cup sriracha mayo mix sriracha sauce with mayo
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• 1/4 cup caramelized onions sauted in butter and brown sugar
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• 1/4 cup guacamole mashed avocado with lime juice and salt
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Instructions:

Warm the grill up to a medium-high level

Make 4 patties out of the ground beef that are all the same size

Add salt and pepper to each patty

The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them

Add a slice of cheddar cheese to each patty right before it's done grilling

On the grill, toast the burger buns until they are just barely golden

Put the burgers together: The bottom bun should have ketchup, mayonnaise, and Dijon mustard on it

After putting a lettuce leaf on top, add the burger patty with melted cheese

Slice the tomato, red onion, and pickles and add them

Put sriracha mayo, caramelized onions, guacamole, and BBQ sauce on top of each burger to make it taste better

Put the top bun on top and serve hot

Ingredients:

• 1 box of chocolate cake mix
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• 1 cup of water
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• 1/2 cup of vegetable oil
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• 3 large eggs
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• 12 Cadbury Creme Eggs
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• 1 cup of chocolate frosting
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• Easter-themed sprinkles optional
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Instructions:

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

Put the eggs, water, vegetable oil, and chocolate cake mix in a mixing bowl

Mix the batter well and until it is smooth

Each cupcake liner should have a Cadbury Creme Egg in it

Fill up each cupcake liner about two thirds of the way to the top with chocolate cake batter and sprinkle with Cadbury Creme Eggs

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into 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

When the cupcakes are cool, frost them with chocolate frosting and add Easter-themed sprinkles if you want

Get your Cadbury Egg Easter Cupcakes out and enjoy them!

Ingredients:

• 1 cup coconut milk
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• 1 cup all-purpose flour
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• 1/4 cup coconut sugar
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• 1/2 cup vegan ricotta cheese
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• 1 tsp baking powder
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• 1/4 tsp salt
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• 2 ripe bananas, sliced
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• 1/4 cup vegan butter
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• 1/4 cup vegan crme frache
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• 1 tbsp maple syrup
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• 1/2 tsp vanilla extract
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Instructions:

In a mixing bowl, combine coconut milk, flour, coconut sugar, vegan ricotta cheese, baking powder, and salt

Mix until smooth batter forms

Heat a non-stick skillet over medium heat and lightly grease with vegan butter

Pour about 1/4 cup of batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

Repeat with remaining batter

In a separate skillet, melt vegan butter over medium heat

Add sliced bananas and cook until caramelized, about 2-3 minutes per side

In a small bowl, mix vegan crme frache with maple syrup and vanilla extract until well combined

Serve pancakes topped with caramelized bananas and a dollop of caramelized banana crme frache butter

Ingredients:

• 2 cups cherry limeade
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• 1/2 cup maraschino cherries, chopped
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Instructions:

Put cherry limeade in a shallow dish

Put some chopped maraschino cherries on top of the limeade

Get the dish out of the fridge

After an hour, scrape and stir the mixture with a fork

Every 30 minutes, scrape and stir the mixture again until it is completely frozen and crystallized, which should take about 3 to 4 hours