Chicken Enchiladas with Mole Sauce

Spicy Stuffed Bell Peppers

1 . Preheat the oven to 375 degrees F (190 degrees C).

2 . Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.

3 . Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.

4 . Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.

5 . Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.

6 . Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

Creamy Mango Smoothie

1 . Blend the milk, yogurt, vanilla extract, mango, and ice cubes in a blender until smooth and creamy.

Strawberry-Orange Chia Jam

1 . Place strawberries in a medium saucepan over medium heat. Add orange juice, sugar, and orange zest. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.

2 . Add chia seeds and stir to combine. Simmer until jam starts to thicken, about 5 minutes more. Use a potato masher to break up large pieces for a smoother texture. Cool completely; jam will continue to thicken as it cools. Pour into the jar and refrigerate.

Apple Pecan Cornbread Dressing

1 . Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.

2 . Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

3 . In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

4 . Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Smoked Paprika Vinaigrette

1 . Blend red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle olive oil into mixture while blending on low. Chill at least 1 hour before serving.

Shrimp Burgers

1 . Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.

2 . Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.

3 . Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

Peanut Butter Chocolate Chip Cookies from Heaven

1 . Preheat the oven to 350 degrees F (180 degrees C).

2 . Cream together brown sugar and butter. Beat in peanut butter, eggs, and vanilla. Add flour, cornstarch, baking soda, salt, and baking powder. Stir in chocolate chips.

3 . Drop 1 1/2 teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly because they do not spread much while baking.

4 . Bake in the preheated oven for 10 minutes.

Simple Slow Cooker Irish Stew

1 . Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.

2 . Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.

3 . Cover and cook on Low power for 8 hours.

Vegan Cinnamon Rolls

1 . Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan.

2 . Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm.

3 . Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup.

4 . Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together.

5 . Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes.

6 . Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil.

7 . Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up.

8 . Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth.

9 . Bake until rolls are golden brown, about 30 minutes.

Brown Sugar-Caramel Latte

1 . Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve.

Chicken Jellied

1 . Boil and clean the eggs. Cut the second carrot into beautiful figures. Chop the garlic into slices.

2 . Remove the meat from the broth. Throw onion and carrots in the broth, strain the broth. Separate the meat from the bones, remove the skin, then tear it into pieces and put it into molds.

3 . Cut the eggs in half and lay on the meat. Garnish with carrots and parsley, add garlic.

4 . Pour everything carefully with broth and put in a cool place until completely solidified. Chicken jelly ready.

5 . Bon Appetit!!!

6 . Cut the chicken into pieces, rinse well, put in a pan and pour water 5 cm higher than the chicken. Add pepper and bay leaf. Simmer for 4 hours, then add salt, one peeled carrot and onion, cook for another 30 minutes.

Peanut Butter Bananas and Sauce

1 . Spread peanut butter onto the cut side of the banana halves, and seal the halves back together. Slice into coins, and set aside.

2 . In a saucepan over low heat, whisk together the egg yolks and 1/2 cup of the sugar. Stir in the vinegar and butter. Cook, whisking constantly until clear. Whisk in remaining sugar if you like.

3 . Place the bananas into a serving bowl, and pour the sauce over them. This dish may be served hot or cold.