Ingredients:

• 1 large sweet potato, peeled and diced


• 1 can chickpeas, drained and rinsed


• 1 onion, finely chopped


• 2 cloves garlic, minced


• 1 teaspoon cumin


• 1 teaspoon smoked paprika


• Salt and pepper to taste


• 1 sheet puff pastry


• 1 tablespoon olive oil


• 1 tablespoon soy sauce


• 1 tablespoon maple syrup


• 1 tablespoon Dijon mustard

Instructions:

Warm the oven up to 400F 200C

Cook the sweet potato until it's soft in a pot of boiling water

Drain and mix

Mix sweet potato mash, onion, garlic, cumin, smoked paprika, salt, and pepper with chickpeas in a food processor

Pulse until nothing is left out

On a floured surface, roll out the puff pastry

Cut them into rectangles

Leave a border around each rectangle and spread the sweet potato and chickpea mixture on it

Place each rectangle seam-side down on a baking sheet that has been lined with parchment paper

Roll each one up tightly

Put soy sauce, maple syrup, Dijon mustard, and olive oil in a small bowl

Mix them together with a whisk

Spread the mix on top of the sausage rolls

After the oven is hot, bake for 20 to 25 minutes, or until golden brown and crispy

Enjoy while hot!

Ingredients:

• 1 lb ground beef


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 can 28 oz crushed tomatoes


• 1 can 6 oz tomato paste


• 1/4 cup water


• 1 tsp dried basil


• 1 tsp dried oregano


• 1/2 tsp salt


• 1/4 tsp black pepper


• 9 lasagna noodles, uncooked and broken into pieces


• 2 cups shredded mozzarella cheese


• 1 1/2 cups ricotta cheese


• 1/2 cup grated Parmesan cheese


• Fresh parsley, chopped for garnish

Instructions:

With the heat on medium, cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onions are soft

Tomato paste, water, basil, oregano, salt, and pepper should all be stirred in now

Take it off the heat after 5 minutes of cooking

Put mozzarella, ricotta, and Parmesan cheeses in a bowl and mix them together

Clean and grease the slow cooker insert

Put some meat sauce on the bottom of the pan

Add layers of raw lasagna noodles, breaking them up as needed to fit

Cover the noodles with a layer of the cheese mixture

Do this again and again, ending with a layer of meat sauce

For 4 to 6 hours, or until the noodles are soft, cover and cook on low heat

Before you serve, sprinkle with chopped parsley

Ingredients:

• 6 medium-sized potatoes, diced


• 2 tablespoons olive oil


• 1 tablespoon paprika


• 1 teaspoon garlic powder


• Salt and pepper to taste


• Fresh parsley for garnish optional

Instructions:

Turn on the oven and heat it up to 400F 200C

Add the diced potatoes to a large bowl and mix in the olive oil, paprika, garlic powder, salt, and pepper

Make sure the potatoes are covered evenly

Put the seasoned potatoes on a baking sheet that has been lined with aluminum foil or parchment paper

Spread them out in a single layer

After the oven is hot, roast the potatoes for 25 to 30 minutes, or until the outside is golden brown and crispy and the inside is soft

The potatoes should be turned over every half an hour so that they brown evenly

When it's done, take it out of the oven and, if you want, sprinkle it with fresh parsley

Enjoy while hot!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/4 tsp salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1 tsp vanilla extract


• 1/2 cup coconut milk


• 1/2 cup shredded coconut


• 1/4 cup coconut flakes for topping


• 1/2 cup cream of coconut for frosting


• 1/4 cup shredded coconut for frosting


• 1/4 cup powdered sugar for frosting

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the dry ingredients

Mix until just combined

Fold in the shredded coconut

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

For the frosting, mix together the cream of coconut, shredded coconut, and powdered sugar until well combined

Once the cupcakes are completely cool, spread or pipe the coconut frosting onto each cupcake

Sprinkle coconut flakes on top for garnish

Serve and enjoy your delicious Coconut Cupcakes!

Ingredients:

• 3 racks baby back ribs


• 1 cup maple syrup


• 1/2 cup bourbon


• 1/4 cup Dijon mustard


• 2 tbsp soy sauce


• 1 tsp garlic powder


• Salt and pepper to taste

Instructions:

For indirect cooking, heat the grill to a low level

Use salt, pepper, and garlic powder to season the ribs

Put maple syrup, bourbon, Dijon mustard, and soy sauce in a saucepan and mix them together

Leave it to cook for 10 minutes and then remove it

Don't put the ribs directly on the heat of the grill

Put it in the oven and baste it with the maple bourbon glaze every 30 minutes for 2

5 to 3 hours

Take the ribs off the grill when they are soft and glazed

Let them rest for 10 minutes before cutting them

At your tailgating party, serve these sticky and tasty ribs!

Ingredients:

• 1 lb red potatoes, cubed


• 1 lb white potatoes, cubed


• 1 lb blue potatoes, cubed


• 1/2 cup mayonnaise


• 2 tablespoons Dijon mustard


• 2 tablespoons apple cider vinegar


• 1/4 cup chopped red onion


• 1/4 cup chopped celery


• Salt and pepper to taste


• 2 tablespoons chopped fresh parsley

Instructions:

Boil the red, white, and blue potatoes in a large pot until they are soft, about 10 to 12 minutes each

Let it cool down after draining

Put apple cider vinegar, red onion, celery, salt, and pepper in a small bowl

Add the mayonnaise and mix it all together

Mix the cooled potatoes and the dressing mix together in a large bowl

Toss gently to cover everything

Add chopped parsley as a garnish before serving

Have fun!