Chocolate Surprise

Stuffed potatoes

1 . Finely chop mushrooms, onions and pork, fry in vegetable oil until golden brown.

2 . Stuff the potatoes, sprinkle the potatoes with grated cheese and bake at 200 degrees for 15-20 minutes.

3 . Boil potatoes in a peel. Then cool, cut in half and spoon out the core.

My Cousin Maxi's Broccoli Salad

1 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.

2 . Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.

3 . Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

Thai Chicken Lettuce Cups

1 . In a large bowl, combine chili sauce, soy sauce, lime juice, oil, Sriracha, ginger, and garlic. Whisk to combine. Add chicken breasts to bowl and toss with marinade.

2 . Heat a large grill pan over medium heat. Add chicken breasts and cook until golden with grill marks and no pink remaining, 8 to 10 minutes per side. Transfer to a plate to let rest, then thinly slice.

3 . Build your lettuce cups: Fill lettuce cups with chicken and garnish with onion, carrot, and cilantro before serving.

Coffee dessert

1 . Leave two teaspoons of coffee for the cream, and dissolve the sugar in the remaining amount and pour it into a container.

2 . Put the container with the coffee in the freezer. When an icy crust forms, break it with a fork. Then continue to do this every 30 minutes until the coffee is frozen.

3 . For the cream we need to whip 100 ml of cream with sour cream, powdered sugar and two spoons of coffee, which we left earlier. Put the cream in the refrigerator for a while.

4 . Just before serving, make the chocolate sauce. Heat the remaining cream and melt the chocolate in it.

5 . We assemble our beauty. First put the coffee granita in the glass, then the ice cream and pour the warm chocolate sauce over it. Lastly, we put the cream and decorate with coarse ground coffee beans.

6 . So there you go.

Pecan Pie Cupcakes

1 . Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.

2 . Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.

3 . Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.

4 . Spoon batter into the muffin tin, filling each cup 2/3 of the way.

5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Air Fryer Pizza-Stuffed Chicken Breasts

1 . Preheat the air fryer to 380 degrees F (190 degrees C).

2 . Cut a shallow slice lengthwise down each chicken breast. Fold chicken breasts in half and cut 2 more shallow slices horizontally. The pocket will resemble an upside down "T".

3 . Rub each chicken breast with 1 teaspoon oil and season with Italian seasoning and garlic salt.

4 . Stuff each chicken breast with 1/2 of the fresh mozzarella, pepperoni, onion, and pizza sauce. Transfer to the air fryer basket.

5 . Air fry until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Mexican Noodle Soup (Sopa de Fideo)

1 . Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.

2 . Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

Homemade Old Fashioned Mix

1 . Bring water and sugar to a boil in a saucepan; remove from heat. Stir oranges, cherries, and cinnamon stick into sugar mixture. Cover saucepan and steep for 1 hour.

2 . Remove fruit and cinnamon stick from mixture using a slotted spoon; stir in bitters.

Potato and Pumpkin Gratin

1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.

2 . Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.

3 . Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.

4 . Pour half and half evenly over the top and cover with aluminum foil.

5 . Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.

Simple Peanut Butter and Tomato Sandwich

1 . Spread peanut butter on one slice of bread; sprinkle with white sugar. Spread creamy salad dressing on the other slice of bread; top with tomato slices. Sprinkle tomatoes with salt and pepper. Place the 2 sides together and enjoy!

Chicken Caesar Spring Rolls

1 . Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.

2 . Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3 . Cut in half and serve with Caesar dressing for dipping.

Grilled Fish Tacos with Chipotle-Lime Dressing

1 . Prepare marinated fish: Whisk olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper together in a bowl until blended. Place tilapia in a shallow dish and pour the marinade over the fish; cover the dish with plastic wrap and refrigerate for 6 to 8 hours.

2 . Make the dressing: Combine sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed.

3 . Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat.

4 . Remove fish from the marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

5 . Assemble tacos: Place fish pieces in the center of tortillas with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing.

6 . To serve, roll up tortillas around fillings, and garnish with lime wedges.