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• Preheat the oven to 400*F, and adjust the oven rack to the middle position
• Line a large, rimmed baking sheet with parchment paper and set aside
• Place all of the meatball ingredients in a medium bowl
• Use your hands to combine them well, but no need to over-mix
• Shape the mixture into approximately 16 meatballs
• Arrange the meatballs on the prepared baking sheet
• Bake them until they are cooked through, about 12 to 15 minutes
• When the meatballs are done, prepare the sauce
• Combine all the sauce ingredients in a small bowl and whisk well
• Pour the sauce into a large skillet over low heat, whisking until it begins to boil
• Cook 30 to 60 seconds, until the sauce thickens
• Turn the heat off immediately
• Gently toss in the meatballs, coating well in sauce
• Top off with fresh scallions and sesame seeds
• Enjoy!

• Heat a large skillet on a hot plate over medium heat and melt butter
• Add minced garlic and cook for 1-2 minutes until fragrant
• Add shrimp, salt, and pepper, and cook for 2-3 minutes on each side until pink and fully cooked. Remove shrimp from the pan
• Add spiralized zucchini to the skillet and saute for 2-3 minutes until slightly tender
• Return shrimp to the pan, toss with zucchini, and sprinkle with Parmesan cheese if desired
• Serve immediately

Prep

• Wash hands and clean your workspace
• Chop carrots, celery, and onion into small pieces
• Mince garlic
• Shred cooked chicken

Cooking Instructions

• Heat oil in a large pot over medium heat
• Add onions carrots, celery. Cook for 5 minutes until softened
• Add garlic and stir for 30 seconds
• Pour in chicken broth and bring to a boil
• Add egg noodles and cook until tender (about 7-10 minutes)
• Stir in shredded chicken, salt, and pepper. Simmer for 2 minutes
• Turn off the heat and serve!
• (Optional) Add fresh parsley or a squeeze of lemon for extra flavor

• Gather Equipment
• In a small bowl or ramekin add 1 tbs butter
  
• Put bowl in microwave for 30 seconds to soften
• Add 1 tbs to bowl with butter
• Add 1 1/2 teaspoon of molasses to bowl
• In a small bowl, stir together the butter, brown sugar, and molasses.
  
• Add the remaining ingredients and stir until fully combined.
• Enjoy as is, or add your favorite toppings such as sprinkles, nuts, peppermint pieces, or chocolate chips.

• Gather Equipment
• Prepare the ingredients
  
• Once all ingredients are cut into small pieces, Place all the ingredients in a food processor.
  
• Pulse the mixture until it reaches your desired consistency.
• If the salsa is too watery, you can strain it to remove excess liquid.
  
• Eat with Chips and Enjoy!

• Prepare the Ingredients:
• Romaine Lettuce: Rinse 1-2 leaves, pat dry, and chop into bite-sized pieces.
• Cherry Tomatoes: Rinse and cut 5-6 cherry tomatoes in half.
• Cucumber: Slice 1/4 of a cucumber into rounds or half-moons.
• Assemble the Salad:
• In a bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and cucumber slices.
• Top with 1/4 cup of croutons.
• Add Dressing:
• Drizzle 1-2 tablespoons of your preferred dressing over the salad.
• Toss gently to coat.
• Optional Toppings:
• Sprinkle 1 tablespoon of grated Parmesan cheese if you're using Caesar dressing.
• Serve:
• Enjoy your fresh single-serving salad right away!

• Unroll your dough.
• Separate in to 4 squares.
• Press down on dough to seal cracks.
• Grab your knife.
• Cut your square in to 10 strips.
• Grab your cheese.
• Slice cheese in to four strips.
• Grab your hot dog and place one strip of cheese on top.
• Carefully wrap one strip of dough around your hot dog and cheese, leaving small gaps in between.
• Grab your baking sheet and spray with cooking spray.
• Place mummy dogs on baking sheet.
• Bake for 13 minutes at 375 degrees.

• Grab a mixing bowl.
• Combine your cinnamon and sugar and set bowl aside.
• Grab a second mixing bowl.
• Mix your flour, baking powder, and salt in to 2nd bowl.
• Grab a pot.
• Boil 1 cup of water in your pot.
• Add your boiling water to your second mixing bowl.
• Add 1 tablespoon of veg oil in to 2nd bowl.
• Mix until batter is thick and gummy.
• Grab your piping bags.
• Transfer your batter in to your piping bags.
• Grab your wok.
• Heat 2 cups of oil over medium heat in your Wok.
• Once oil is heated, pipe short lengths of dough in to your oil. (using scissors to cut dough).
• Cook for 2-3 minutes.
• Grab a plate and put a paper towel on it.
• Remove churros and place on plate.
• Roll churros in your sugar mixture.
• Add any toppings you want and enjoy!

• Grab your pan
• Add 4 cups of milk
• Add 1 tablespoon vanilla to pan
• Add 1 teaspoon butter to pan
• stir ingredients in pan over medium heat until simmering (small bubbles)
• Turn heat off
• Place pan on oven mitt to sit
• grab a bowl.
• Crack 4 eggs into bowl
• Add 1/2 cup sugar to bowl
• Add 3 tablespoon cornstarch to bowl
• turn your sauce pan to low heat.
• Place pan back on hotplate
• slowly pour in your egg mixture to saucepan.
• whisk constantly until custard thickens.
• Grab a second bowl
• pour mixture into second bowl and let cool for 5 minutes.
• place mixture in fridge for 5 minutes.
• remove from fridge and enjoy!

• Grab a large bowl
• Place shrimp in bowl
• Add salt, pepper, and garlic salt to bowl
• Grab 3 small bowls
• Add 1 cup flour & paprika to first bowl
• Crack 2 eggs in second bowl
• Add 1 cup panko breadcrumbs to third bowl
• Take 1 shrimp at a time and dip it into all three bowls
• Continue this step until all shrimp is covered
• Grab a hotplate & skillet
• Add oil to skillet
• Turn hotplate on high heat
• Grab a white plate & paper towel
• Place plate to side
• Once pan is hot add shrimp to pan
• Cook shrimp for 5 minutes or until golden brown
• Once shrimp is cooked place it on the paper towel to cool