Ingredients:

• 1 package frozen hash browns
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• 1 can condensed cream of chicken soup
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• 1 cup sour cream
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• 1 cup shredded cheddar cheese
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• 1/2 cup melted butter
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• 1/2 cup diced onion
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• 1 teaspoon garlic powder
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• Salt and pepper to taste
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Instructions:

In a bowl, mix together the condensed cream of chicken soup, sour cream, shredded cheddar cheese, melted butter, diced onion, garlic powder, salt, and pepper

Layer half of the frozen hash browns in the bottom of the slow cooker

Pour half of the creamy mixture over the hash browns

Repeat the layers with the remaining hash browns and creamy mixture

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the hash browns are tender and the mixture is bubbly

Serve hot and enjoy!

Ingredients:

• 4 ounces ground beef 80% lean
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• Kosher salt
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• Freshly ground black pepper
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• 4 soft hamburger buns
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• 4 slices American cheese
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• 4 tablespoons mayonnaise
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• 2 tablespoons ketchup
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• 2 tablespoons yellow mustard
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• 1/2 cup finely shredded iceberg lettuce
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• 1/2 cup thinly sliced pickles
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• 1/4 cup finely minced white onion
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Instructions:

Divide the ground beef into 4 equal portions and gently form them into balls

Heat a cast-iron skillet or griddle over high heat until smoking hot

Place the hamburger buns, cut side down, in the skillet and toast until golden brown

Remove and set aside

Season the beef balls with salt and pepper

Place a portion of beef in the skillet and immediately smash it down with a spatula to form a thin patty

Cook for about 1-2 minutes until the edges become crispy and brown

Flip the patty and immediately place a slice of American cheese on top

Cook for another 1-2 minutes until the cheese is melted and the patty is cooked to your desired level of doneness

Remove the patty and repeat the smashing and cooking process with the remaining beef portions

In a small bowl, mix together mayonnaise, ketchup, and yellow mustard to make the burger sauce

To assemble the burgers, spread the burger sauce on the bottom half of each bun

Top with shredded lettuce, sliced pickles, and minced onion

Place the ultra-smashed cheeseburger patty on top, and then cover with the top half of the bun

Serve immediately and enjoy!

Ingredients:

• 2 1/2 cups all-purpose flour
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon salt
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• 1 cup unsalted butter, softened
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• 3/4 cup granulated sugar
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• 1 large egg
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• 1 teaspoon vanilla extract
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• Green and white food coloring
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• Edible glitter or decorative sugar optional
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Instructions:

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

In a separate large bowl, cream together the butter and sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

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

Divide the dough in half

Add green food coloring to one half and white food coloring to the other half

Knead the colors into the dough until evenly colored

Shape each dough half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

Working with one disc at a time, roll out the dough on a floured surface to about 1/4-inch thickness

Using a dress-shaped cookie cutter, cut out cookies from the dough and place them on the prepared baking sheet

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

If desired, decorate the cooled cookies with edible glitter or decorative sugar

Share and enjoy these adorable Irish Dancing Dress Cookies!

Ingredients:

• 5 lbs beef brisket
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• 1 cup kosher salt
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• 1 cup black pepper, coarsely ground
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• 1/2 cup coriander, ground
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• 1/4 cup garlic powder
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• 1/4 cup paprika
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• 1/4 cup brown sugar
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• 2 tablespoons Prague Powder #1 curing salt
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Instructions:

Remove any surplus fat from the brisket, preserving a minimal layer

To make the rub, combine kosher salt, black pepper, coriander, paprika, garlic powder, brown sugar, and Prague Powder #1

Apply the rub to the brisket evenly, making sure to press it onto all sides

Refrigerate the brisket for five to seven days, turning it every day to guarantee even curing, by placing it in a large plastic bag that can be sealed

Set the temperature of your smoker to 225F 107C

Take the brisket out of the fridge, give it a quick rinse to get rid of any extra rub, and use paper towels to pat dry

After putting the brisket in the smoker, smoke it for six to eight hours at a constant temperature using hardwood chips

When the pastrami reaches an internal temperature of 195F 90C, take it out of the smoker

After allowing it to settle for half an hour, thinly slice it against the grain

Enjoy the NY Deli Style Pastrami as is, or serve it on rye bread with mustard

Ingredients:

• 3 medium zucchinis, spiralized
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• 1 ripe avocado
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• 1/4 cup fresh basil leaves
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• 2 tablespoons lemon juice
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• 2 cloves garlic
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• 2 tablespoons nutritional yeast
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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• 1/4 cup cherry tomatoes, halved
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• 2 tablespoons pine nuts, toasted
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Instructions:

In a food processor, blend the avocado, basil, lemon juice, garlic, nutritional yeast, salt, and pepper until smooth to make the pesto sauce

Heat olive oil in a pan over medium heat

Add the zucchini noodles and saut for 2-3 minutes until slightly softened

Pour the avocado pesto over the zucchini noodles and toss until evenly coated

Cook for another 1-2 minutes to warm the sauce

Serve the zucchini noodles topped with cherry tomatoes and toasted pine nuts

Enjoy!

Ingredients:

• 2 slices whole grain bread
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• 1 ripe avocado, mashed
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• 1 small tomato, sliced
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• 1/4 cup red onion, thinly sliced
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• Handful of fresh spinach leaves
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• 1 tablespoon vegan mayo
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• 1 teaspoon Dijon mustard
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• Salt and pepper to taste
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Instructions:

Toast the slices of whole grain bread until golden brown

Spread mashed avocado evenly onto one slice of toasted bread

Layer sliced tomato, red onion, and spinach leaves on top of the avocado

In a small bowl, mix vegan mayo and Dijon mustard

Spread the mixture onto the other slice of toasted bread

Season with salt and pepper to taste

Place the mayo-mustard spread slice on top of the vegetable-filled slice to form a sandwich

Cut the sandwich in half diagonally and serve immediately

Ingredients:

• 2 cups shredded zucchini
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• 1 cup all-purpose flour
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• 1/2 cup cocoa powder
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• 1 cup sugar
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• 1/2 cup vegetable oil
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• 2 eggs
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• 1 teaspoon vanilla extract
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1/2 cup chocolate chips
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Instructions:

Preheat oven to 350F 175C

Grease a 9x9 inch baking pan

In a large bowl, combine shredded zucchini, sugar, oil, eggs, and vanilla extract

Add flour, cocoa powder, baking soda, and salt to the mixture

Stir until well combined

Fold in chocolate chips

Pour the batter into the prepared baking pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow brownies to cool before slicing and serving

Ingredients:

• 4 cups shredded cabbage
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• 1/2 cup shredded carrots
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• 1/4 cup chopped fresh cilantro
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• 1/4 cup chopped red bell pepper
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• 1/4 cup sliced green onions
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• 1/4 cup toasted sesame seeds
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• 1/4 cup chopped roasted almonds
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• 1 orange, zest and juice
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• 2 limes, zest and juice
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• 2 tablespoons olive oil
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• 1 tablespoon honey
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• Salt and pepper to taste
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Instructions:

Grate the carrots and cabbage and put them in a large bowl

Add the chopped cilantro, red bell pepper, green onions, toasted sesame seeds, and chopped roasted almonds

A second small bowl holds the dressing

To make it, mix the olive oil, honey, salt, pepper, and the zest and juice of one orange and two limes

Pour the dressing over the salad ingredients in the large bowl

Toss the salad ingredients around to make sure they are all covered in the dressing

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

The Orange-Lime Dressed Healthy Cabbage Salad is a healthy and refreshing side dish or light meal

Have fun!

Ingredients:

• 12 small corn tortillas
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• 1 lb 450g ground beef
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• 1 onion, finely chopped
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• 2 cloves garlic, minced
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• 1 cup green salsa
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• 1 cup red salsa
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• 1 cup shredded lettuce
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• 1 cup diced tomatoes
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• 1/2 cup chopped cilantro
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• 1/2 cup sour cream
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• 1 cup grated cheese
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• Salt and pepper to taste
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• Vegetable oil for frying
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Instructions:

In a skillet, heat some vegetable oil over medium heat

Add the chopped onions and garlic and saut until they become translucent

Add the ground beef and cook until it's browned and cooked through

Season with salt and pepper to taste

Warm the corn tortillas in a dry skillet or microwave until they are soft and pliable

To assemble the tacos, place a spoonful of the cooked beef mixture onto each tortilla

Top with shredded lettuce, diced tomatoes, cilantro, sour cream, and grated cheese

Drizzle green salsa on half of the tacos and red salsa on the other half

Serve immediately and enjoy your Tacos en Salsa Green and Red!