Ingredients:

• 1 can 15 ounces black beans, drained and rinsed
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• 1 can 15 ounces black-eyed peas, drained and rinsed
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• 1 can 15 ounces sweet corn, drained
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• 1 red bell pepper, diced
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• 1 green bell pepper, diced
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• 1/2 red onion, finely chopped
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• 1 jalapeo pepper, seeded and finely chopped
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• 1/4 cup fresh cilantro, chopped
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• 1/3 cup lime juice
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• 1/4 cup olive oil
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• 1 tablespoon maple syrup
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• 1 teaspoon ground cumin
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• Salt and pepper to taste
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• Tortilla chips for serving
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Instructions:

Black beans, black-eyed peas, sweet corn, diced red and green bell peppers, finely chopped red onion, chopped jalapeo pepper, and chopped cilantro should all be put in a large bowl

Mix the maple syrup, ground cumin, salt, and pepper with a whisk in a small bowl with lime juice

Add the dressing to the bean and vegetable mix and gently toss to mix

Put the bowl in the fridge for at least 30 minutes with the lid on to let the flavors mix

Put tortilla chips on top and serve cold

Have fun!

Ingredients:

• 1 cup all-purpose flour
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• 1/2 cup granulated sugar
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/2 teaspoon ground cinnamon
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• 1/4 teaspoon ground nutmeg
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• 1/4 cup unsalted butter, melted
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• 1/2 cup unsweetened applesauce
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• 1 egg
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• 1/2 teaspoon vanilla extract
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• 1/2 cup finely diced apples
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• For the glaze:
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• 1 cup powdered sugar
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• 2-3 tablespoons milk
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• 1/2 teaspoon vanilla extract
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Instructions:

Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Mix the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a mixing bowl

Put the eggs, vanilla extract, applesauce, and melted butter in a separate bowl

Mixing until just combined, pour the wet ingredients into the dry ingredients

Add the diced apples and fold

Pour the batter into each cavity of the greased donut pan, filling it to about two thirds full

Bake the donuts for 12 to 15 minutes, or until they bounce back when you touch them, in a preheated oven

After taking the donuts out of the oven, let them cool in the pan for a few minutes before moving them to a wire rack to finish cooling

Whisk the milk, vanilla extract, and powdered sugar together until smooth to make the glaze

To get the consistency you want, adjust the milk accordingly

Re-position the cooled donuts on the wire rack to set after dipping them in the glaze and letting any excess drip off

Savor your mouthwatering homemade apple pie doughnuts!

Ingredients:

• 4 large scallops
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• 4 slices of fresh salmon
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• 1 cup sushi rice
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• 2 tablespoons rice vinegar
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• 2 tablespoons sugar
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• 1 teaspoon salt
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• 4 nori sheets
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• Wasabi paste optional
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• Soy sauce for serving
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• Pickled ginger for serving
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Instructions:

To make sushi rice, wash it well and then cook it according to the directions on the package

Make a small bowl of rice vinegar, sugar, and salt

Once the rice is done, add it to the bowl of cooked rice

Wait until it's cool enough to touch

Paper towels can be used to dry the scallops

Put a nori sheet on a bamboo sushi mat

Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top

On top of the rice, put a piece of salmon

Roll the salmon slice up tight after putting a scallop on one end of it

With a sharp knife, cut the roll into small pieces that are easy to eat

Do it again with the rest of the ingredients

Throw in some pickled ginger, soy sauce, and wasabi paste to go with it

Ingredients:

• 2 cups mixed greens
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• 1 apple, thinly sliced
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• 1/2 cup dried cranberries
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• 1/2 cup pecans, toasted
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• 1/4 cup crumbled feta cheese
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• 2 tablespoons balsamic vinaigrette dressing
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Instructions:

Put the mixed greens in a large salad bowl after washing and drying them

The apple slices, dried cranberries, and toasted pecans should be added to the greens

Crumble some feta cheese and add it on top of the salad

Spread the balsamic vinaigrette dressing on top of the salad

To make sure the dressing covers all the ingredients evenly, gently toss them all together

Serve right away as a healthy and refreshing salad

Ingredients:

• 2 tbsp butter
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 1 lb mushrooms, sliced
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• 4 cups chicken or vegetable broth
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• 1 cup heavy cream
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• Salt and pepper to taste
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• Chopped fresh parsley for garnish
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Instructions:

Set the butter in a big pot over medium-low heat

Add the garlic and onion that have been chopped up

About 5 minutes of cooking will soften the food

It will take about 8 to 10 minutes of cooking after adding the sliced mushrooms until they start to brown and give off their liquid

Add the vegetable or chicken broth and bring to a slow boil

Wait 15 to 20 minutes and then serve

Blend the soup until it's smooth, either with an immersion blender or a regular blender

Add the heavy cream and season with pepper and salt to taste

Let it cook for five more minutes to heat everything up

Serve hot with fresh parsley chopped on top

Have fun!

Ingredients:

• 5 cups green tomatoes, chopped
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• 1 cup onions, chopped
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• 1/2 cup bell peppers, chopped
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• 3 cloves garlic, minced
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• 1 1/2 cups white vinegar
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• 1 1/2 cups sugar
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• 1 tablespoon mustard seeds
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• 1 teaspoon celery seeds
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• 1 teaspoon turmeric
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• 1/2 teaspoon red pepper flakes
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• Salt to taste
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Instructions:

Combine green tomatoes, onions, bell peppers, and garlic in a large pot

In a separate bowl, mix white vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and salt

Pour the vinegar mixture over the vegetables in the pot

Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally

Once the pickles have thickened and the vegetables are tender, remove from heat

Spoon the hot pickles into sterilized jars, leaving a 1/2-inch headspace

Seal the jars and process in a water bath canner for 10 minutes to ensure they're properly sealed

Allow the pickles to cool before storing them in a cool, dark place for at least 2 weeks before enjoying

Ingredients:

• 1 and 3/4 cups all-purpose flour
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• 1 and 1/2 cups granulated sugar
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• 3/4 cup unsweetened cocoa powder
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• 1 and 1/2 tsp baking powder
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• 1 and 1/2 tsp baking soda
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• 1 tsp salt
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• 2 large eggs
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• 1 cup whole milk
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• 1/2 cup vegetable oil
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• 2 tsp pure vanilla extract
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• 1 cup hot water
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• 1/2 cup strongly brewed coffee
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• 1/2 cup crushed candy canes for garnish
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• 1/2 cup mini chocolate chips for garnish
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• 1/2 cup peppermint extract for frosting
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• 3 cups confectioners' sugar for frosting
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• 1 cup unsalted butter, softened for frosting
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• 2 tbsp unsweetened cocoa powder for frosting
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Instructions:

Warm up your oven to 350 F 180C and put paper liners in a cupcake tin

Add the cocoa powder, baking powder, baking soda, and salt to a large bowl

Use a sieve to mix the ingredients together

Mix the eggs, milk, vegetable oil, and vanilla extract into the dry ingredients until everything is well mixed together

It will be smooth after you add the hot water and coffee that has been brewed

It is going to be thin, but that's okay

Fill up about two thirds of the way up each cupcake liner in the prepared cupcake tin with batter

It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking

Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down

Melt the butter and put it in a bowl

Add the confectioners' sugar, peppermint extract, and cocoa powder

Beat the ingredients together until the frosting is smooth and creamy

Put the peppermint chocolate frosting on top of each cupcake after it has completely cooled

You can pipe or spread it on

Add mini chocolate chips and crushed candy canes to the top of each cupcake

Serve your tasty Peppermint Mocha Cupcakes and enjoy them!

Ingredients:

• 3 tablespoons Dijon mustard
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• 2 tablespoons apple cider vinegar
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• 1/4 cup olive oil
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• 2 tablespoons honey
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• Salt and pepper to taste
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• 2 tablespoons plain Greek yogurt
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Instructions:

Mix Dijon mustard, apple cider vinegar, olive oil, and honey in a small bowl with a whisk until everything is well mixed

Add pepper and salt to taste

It will be smooth and creamy after you add the plain Greek yogurt