Ingredients:

• 4 boneless, skinless chicken breasts
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• 8 slices of bacon
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• 1/2 cup barbecue sauce
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• 1/4 cup brown sugar
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• 1 teaspoon garlic powder
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• 1/2 teaspoon paprika
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• Salt and pepper to taste
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Instructions:

Preheat your smoker to 225F 110C

Season the chicken breasts with garlic powder, paprika, salt, and pepper

Wrap each chicken breast with 2 slices of bacon, securing with toothpicks if needed

In a small bowl, mix barbecue sauce and brown sugar

Place the bacon-wrapped chicken breasts on the smoker grate

Smoke the chicken breasts for about 1

5 to 2 hours, or until the internal temperature reaches 165F 75C

During the last 15 minutes of smoking, brush the chicken breasts with the barbecue sauce mixture

Once done, remove the chicken breasts from the smoker and let them rest for a few minutes before serving

Ingredients:

• 1 cup brewed coffee, chilled
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• 1/4 cup coconut milk
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• 2 tablespoons coconut rum
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• 1 tablespoon agave syrup
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• Ice cubes
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Instructions:

In a shaker, combine chilled brewed coffee, coconut milk, coconut rum, and agave syrup

Shake well until thoroughly mixed

Fill a glass with ice cubes

Pour the shaken mixture over the ice

Stir gently to combine

Garnish with a slice of coconut or a sprinkle of cinnamon, if desired

Serve immediately and enjoy!

Ingredients:

• 1 cup pecans, chopped
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• 1/4 cup butter
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• 1/4 cup erythritol or preferred keto-friendly sweetener
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• 1 teaspoon vanilla extract
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• 1 cup heavy cream
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• 8 ounces cream cheese, softened
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• 1/4 cup powdered erythritol or preferred keto-friendly sweetener
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• 1 teaspoon vanilla extract
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• 1/4 cup unsweetened almond milk
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• 1/2 cup whipped cream
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• Optional: additional pecans for garnish
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Instructions:

Melt the butter in a pan over medium-low heat

For about 5 minutes, or until the pecans are toasted and smell good, add them

Add erythritol and vanilla extract to the pecans and stir them around all the time until the erythritol is gone

Take it off the heat and let it cool down all the way

Beat heavy cream in a bowl until it forms stiff peaks

Put away

Cream cheese, powdered erythritol, and vanilla extract should be mixed together in a different bowl until they are smooth and creamy

Add the almond milk slowly to the cream cheese mixture until it reaches the consistency you want

Add the whipped cream slowly and mix it in well

Put half of the toasted pecans in the bottom of a trifle dish or serving bowl before putting the rest of the ingredients on top

Put half of the cream cheese mix on top of the pecans

Add more layers with the rest of the pecans and cream cheese mixture

Put it in the fridge for at least an hour with the lid on before serving

If you want, add more pecans as a garnish before serving

Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 cup packed light brown sugar
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 3 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup rainbow sprinkles
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• 1 cup mini marshmallows
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Instructions:

Set the oven to 350F 175C and heat it up

Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy

Adding the eggs one at a time and mixing them in is the next step

Mix the flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the mini marshmallows and rainbow sprinkles slowly

Place dough balls on a baking sheet, leaving space between them so they can spread

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

With a glass of milk or your favorite drink, these gooey cookies are filled with funfetti

Ingredients:

• 1 cup white chocolate chips
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• 1/2 cup strawberry frosting
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Instructions:

Line an 8x8 inch baking dish with parchment paper

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval until smooth and fully melted

Stir in the strawberry frosting until well combined

Pour the mixture into the prepared baking dish and spread it evenly

Refrigerate for at least 1 hour to set the fudge

Once set, remove from the baking dish and cut into squares

Serve and enjoy!

Ingredients:

• 1
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• 5 quart vanilla ice cream
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• 1
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• 5 quart strawberry ice cream
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• 1
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• 5 quart chocolate ice cream
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• 1 package chocolate sandwich cookies
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• 1/2 cup unsalted butter, melted
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• 1 cup heavy cream
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• 1/4 cup powdered sugar
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• 1 teaspoon vanilla extract
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• 1 cup semi-sweet chocolate chips
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Instructions:

Line a 9-inch springform pan with parchment paper

Crush chocolate sandwich cookies into fine crumbs and mix with melted butter

Press the cookie mixture into the bottom of the pan to form the crust

Soften each flavor of ice cream slightly and spread them evenly over the crust, layer by layer, using a spatula to smooth each layer

Freeze the cake for at least 4 hours or until firm

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form

Spread whipped cream over the top of the frozen cake

Melt chocolate chips and drizzle over the whipped cream layer

Return the cake to the freezer until ready to serve

Before serving, remove the cake from the freezer and let it sit at room temperature for a few minutes to soften slightly

Slice and serve cold

Enjoy!

Ingredients:

• 1 cup grated cheddar cheese
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• 1/4 cup chopped chives
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• 1 cup cornish pasty filling e
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• g
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• , diced potatoes, swede, onion, and beef
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• 1 package of dumpling wrappers
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• Salt and pepper to taste
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• Water for sealing dumplings
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• Oil for frying
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Instructions:

Grate the cheddar cheese and chop the chives together in a bowl

Cover a dumpling with a clean sheet of paper and put a scoop of cornish pasty filling in the middle of it

On top of the filling, sprinkle some of the cheese and chives mix

Add pepper and salt

Use water on your finger to wet the edges of the dumpling wrapper

Making a half-moon shape with the wrapper, fold it in half and press the edges together to seal

Do the same thing with the rest of the wrappers and filling

Put oil in a pan and heat it over medium-high heat

Slowly put the dumplings into the hot oil and cook them for two to three minutes on each side, until they are golden brown and crispy

Take the dumplings out of the pan and put them on a plate lined with paper towels to drain

Serve hot with the sauce of your choice

Ingredients:

• 6 hard-boiled eggs, chopped
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• 1/4 cup mayonnaise
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• 2 tablespoons Dijon mustard
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• 2 tablespoons chopped fresh chives
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• Salt and pepper to taste
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• Lettuce leaves for wrapping
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Instructions:

In a bowl, mix chopped eggs, mayonnaise, Dijon mustard, and chives

Season with salt and pepper to taste

Spoon egg salad mixture onto lettuce leaves

Wrap lettuce around the filling to form wraps

Serve immediately or pack in a lunchbox

Ingredients:

• 1 lb bratwurst sausages, casings removed
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• 1/2 cup breadcrumbs
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• 1/4 cup diced onion
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• 1/4 cup diced bell pepper
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• 1/4 cup shredded cheddar cheese
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• 1 egg
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• Salt and pepper to taste
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• 4 burger buns
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• Toppings of your choice lettuce, tomato, mustard, etc
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Instructions:

In a mixing bowl, combine the bratwurst meat, breadcrumbs, diced onion, diced bell pepper, shredded cheddar cheese, and egg

Season the mixture with salt and pepper to taste

Divide the mixture into four equal portions and shape them into burger patties

Preheat your grill or stovetop skillet to medium-high heat and grease it with cooking spray or oil

Place the brat burger patties on the grill or skillet and cook for about 4-5 minutes on each side or until they are cooked through and have a nice char

While the burgers are cooking, toast the burger buns on the grill for a minute or two until they are slightly crispy

Assemble your Brat Burgers by placing a patty on each bun and adding your choice of toppings

Serve hot and enjoy!