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The flavors of these Slow-Cooker Barbecue Baked Beans are the ideal balance of savory, sweet, and smoky. At your next BBQ or family get-together, enjoy this traditional side dish by letting the slow cooker handle the work for you.

Ingredients: 4 cans 15 oz each navy beans, drained and rinsed. 1 cup barbecue sauce. 1/2 cup ketchup. 1/3 cup brown sugar, packed. 1/4 cup apple cider vinegar. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon mustard powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1/2 cup cooked and crumbled bacon optional.

Instructions: In a slow cooker, combine drained navy beans, barbecue sauce, ketchup, brown sugar, apple cider vinegar, chopped onion, minced garlic, mustard powder, smoked paprika, salt, and pepper. Stir well to ensure the beans are coated with the sauce. Cover and cook on low heat for 6-8 hours or until the beans are tender and flavorful. If desired, stir in cooked and crumbled bacon before serving. Adjust seasoning if necessary and serve hot.

Mariam Weber

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Tender chicken breasts are combined with the sweet and tangy flavors of apple butter in this Paleo-friendly recipe for Apple Butter Chicken. It's a filling and tasty dish that's ideal for a quiet evening.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup unsweetened applesauce. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. Salt and pepper to taste. 2 tablespoons olive oil. 1 medium onion, thinly sliced. 1 medium apple, thinly sliced. Fresh parsley for garnish.

Instructions: Mix the applesauce, apple cider vinegar, minced garlic, ground ginger, ground nutmeg, ground cinnamon, and salt and pepper in a mixing bowl. To make the apple butter sauce, thoroughly mix. Transfer half of the apple butter sauce to a resealable plastic bag containing the chicken breasts. For optimal effects, marinate the bag in the refrigerator for at least 30 minutes or overnight. In a big skillet set over medium-high heat, warm up the olive oil. After removing it from the marinade, add the chicken to the skillet. Cook the chicken for five to six minutes on each side, or until it is cooked through and no longer has any pink in the middle. After removing it from the skillet, set the chicken aside. Add the apples and onion slices to the same skillet. Saut them for approximately five minutes, or until they soften and start to take on a hint of caramel. Over the onions and apples, drizzle the leftover apple butter sauce. Once thoroughly combined, simmer for two to three minutes to ensure it is thoroughly heated. Add the cooked chicken breasts back to the skillet along with the sauce made of apple butter. To fully heat the chicken, spoon some of the sauce over it and simmer it for a further two to three minutes. Serve hot, garnished with fresh parsley. Savor your Apple Butter Chicken that is Paleo!

Max Donovan

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This Baked Strawberry Smoothie Bowl is a delightful and healthy breakfast option. Baking the strawberries enhances their natural sweetness, making this smoothie bowl a flavorful treat. It's packed with nutrients and offers a delightful combination of textures and flavors.

Ingredients: 1 cup of strawberries. 1 banana. 1/2 cup of Greek yogurt. 1/4 cup of rolled oats. 1 tablespoon of honey. 1/2 cup of almond milk. 1/2 teaspoon of vanilla extract. A pinch of salt. Fresh berries and granola for topping.

Instructions: Start by heating the oven to 350F 175C. Spread the strawberries out on a baking sheet. Bake them for 20 minutes, or until they get soft and a little caramelized. Take a break and let the baked strawberries cool down. Put the Greek yogurt, rolled oats, honey, almond milk, vanilla extract, and a pinch of salt into a blender. Add the baked strawberries and blend until smooth. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. Add granola and fresh berries on top. Have fun with your tasty Baked Strawberry Smoothie Bowl!

Adrian L

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This tiramisu parfait is simple to make and tastes great with the rich flavors of coffee and caramel. A delicious dessert that's great for any event is made with layers of coffee-dipped ladyfingers and rich mascarpone.

Ingredients: 1 cup strong brewed coffee, cooled. 1/4 cup caramel sauce. 1 package ladyfinger cookies. 2 cups mascarpone cheese. 1 cup heavy cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. Cocoa powder for dusting.

Instructions: In a bowl, mix the brewed coffee with the caramel sauce. Dip each ladyfinger into the coffee-caramel mixture, ensuring they are well-coated but not soggy. Place a layer of dipped ladyfingers at the bottom of serving glasses or jars. In a separate bowl, whip together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon a layer of the mascarpone mixture over the ladyfingers in the glasses. Repeat the layers until the glasses are filled, finishing with a layer of the mascarpone mixture on top. Refrigerate the parfaits for at least 4 hours or overnight to allow flavors to meld. Before serving, dust the tops with cocoa powder. Optional: drizzle extra caramel sauce on top for added sweetness. Serve chilled and enjoy!

Judy Romero

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Easy Slow Cooker Hawaiian Meatballs is a tasty dish that you can just dump in the slow cooker and go. It's great for busy days or when you have guests over. These meatballs will be a hit at any party because they taste sweet and sour from the pineapple and barbecue sauce.

Ingredients: 1 pound frozen meatballs. 1 can 20 ounces pineapple chunks, undrained. 1 cup barbecue sauce. 1/4 cup soy sauce. 1 tablespoon brown sugar. 1 teaspoon garlic powder. 1 teaspoon ginger powder. 1 tablespoon cornstarch. 2 tablespoons water. Optional: sliced green onions and sesame seeds for garnish.

Instructions: Place pineapple chunks with juice, barbecue sauce, soy sauce, brown sugar, garlic powder, and ginger powder in a slow cooker. Cover and cook on low for 4 to 6 hours, or until the meatballs are hot and the flavors are mixed. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Add to the slow cooker and stir during the last 30 minutes of cooking to make the sauce thicker. You can eat meatballs and sauce with rice or as a starter. If you want, you can add sliced green onions and sesame seeds as a garnish.

Juliana G

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These Boston Cream Pie Brownies are a decadent twist on the classic dessert, featuring layers of rich brownie, creamy vanilla pudding, and smooth chocolate ganache.

Ingredients: 1 box brownie mix. Ingredients listed on the brownie mix box e.g., eggs, oil, water. 1 package 3.4 ounces instant vanilla pudding mix. 1 1/2 cups cold milk. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream.

Instructions: Warm the oven up to the temperature written on the box of brownie mix. Follow the directions on the box to make the brownie mix. Put the brownie batter into a 9x13-inch baking dish that has been greased. Follow the directions on the package to bake the brownies. Let the brownies cool all the way down. Put the cold milk and instant vanilla pudding mix in a bowl and mix them together. Stir until it gets thick. Spread the pudding mix out evenly over the brownies that have been cooled. Warm the heavy cream in a small saucepan until it just starts to boil. Take it off the heat and pour it right over the chocolate chips in a bowl that can handle heat. Take a minute or two to let the mixture sit, and then whisk it until it is smooth and shiny. Spread out the chocolate ganache as you pour it over the pudding layer. Put the brownies in the fridge for at least an hour before you serve them. Cut it up and serve it cold.

Kyla

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In this gourmet burger, you can enjoy the deep flavors of Cabernet wine and smooth Gorgonzola cheese. A wine-infused beef patty and a tangy mayo-Dijon sauce go together like peanut butter and jelly, making for a delicious meal.

Ingredients: 1 lb ground beef. 1/4 cup Cabernet Sauvignon wine. 4 hamburger buns. 4 oz Gorgonzola cheese. 1/4 cup mayonnaise. 1 tbsp Dijon mustard. 1 cup arugula. 1 red onion, thinly sliced. Salt and black pepper to taste.

Instructions: Warm up the grill over medium-high heat. Grapefruit wine and ground beef should be mixed together in a bowl. Add black pepper and salt. Make 4 burger patties out of the beef mixture that are all the same size. For medium-rare, grill the burger patties for about 4 to 5 minutes on each side. If you want them more done, cook them for longer. While the burgers are cooking, split the buns in half and toast them on the grill for a few seconds each side. To make a sauce, mix the mayonnaise and Dijon mustard in a small bowl. When the burgers are almost done, put some Gorgonzola cheese on top of each one and let it melt. Spread the mayo-Dijon sauce on the toasted buns to make the burgers. Add arugula and red onion slices to each bun after putting a burger patty on it. Get the Cabernet and Gorgonzola Burgers out of the oven and enjoy them!

Maria C

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This refreshing vegan sorbet combines the tangy flavor of tart cherries with the coolness of fresh mint, creating a delightful summer treat.

Ingredients: 4 cups frozen tart cherries. 1/2 cup fresh mint leaves. 1/2 cup maple syrup. 1/4 cup water. 1 tablespoon lemon juice.

Instructions: In a blender, combine frozen tart cherries, fresh mint leaves, maple syrup, water, and lemon juice. Blend until smooth, scraping down the sides as needed. Taste and adjust sweetness if necessary by adding more maple syrup. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions until it reaches a sorbet consistency, typically about 20-25 minutes. Serve immediately for a soft sorbet or transfer to a container and freeze for a firmer texture. Garnish with fresh mint leaves before serving, if desired.

Markus