Frozen Chocolate-Mousse Trifles

Indulge in the rich and creamy layers of frozen chocolate mousse, chocolate cookie crumbs, and optional nuts. These trifles are a delightful frozen treat for any chocolate lover.

Ingredients:

• 2 cups heavy cream
• 12 ounces semisweet chocolate, chopped
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chocolate cookie crumbs
• 1/2 cup chopped nuts optional
• Whipped cream and chocolate shavings for garnish

Instructions:

Warm up 1 cup of heavy cream in a saucepan until it just starts to boil

Remove from heat and stir in chocolate chips until smooth

Let it cool down a bit

Beat the eggs, sugar, vanilla extract, and salt together in a different bowl until they are well mixed

Whisk the chocolate mixture into the egg mixture little by little until it is smooth and well mixed in

Whip the last cup of heavy cream in a different bowl until stiff peaks form

Fold the whipped cream into the chocolate mixture slowly until there are no more streaks

Put chocolate mousse in glasses or bowls and top with chocolate cookie crumbs and chopped nuts

Put the trifles in the freezer for at least four hours, or until they are set

Put chocolate shavings and whipped cream on top before serving

Have fun with these tasty Frozen Chocolate-Mousse Trifles!

Triple B - Breakfast Benedict Burger

The Triple B - Breakfast Benedict Burger is a delicious breakfast-themed burger that combines the tastes of a traditional Eggs Benedict with the hearty goodness of a burger. It's great for a hearty brunch or breakfast.

Ingredients:

• 3 burger patties beef or your choice
• 6 slices of bacon
• 3 English muffins, split and toasted
• 3 large eggs
• 3 slices of cheddar cheese
• 1/2 cup hollandaise sauce
• Salt and pepper to taste
• 1 tablespoon butter
• 1 teaspoon vegetable oil
• Kosmos Q BBQ Products and Supplies Triple B Seasoning

Instructions:

Use a lot of Kosmos Q BBQ Triple B Seasoning, salt, and pepper to season the burger patties

Set a grill or griddle on the stove over medium-high heat

Put in the vegetable oil to keep things from sticking

For medium-rare, grill the burger patties for about 4 to 5 minutes on each side

Make the bacon crispy in a separate pan while the burgers are cooking

Take it off and let it dry on paper towels

Set the pan back on medium heat and melt the butter in it

Put the eggs in the pan and cook them until the whites are set and the yolks are still runny, or until they're done the way you like them

Add pepper and salt

Cover each burger with a slice of cheddar cheese and grill them for one more minute

This will allow the cheese to melt

Put a burger patty on the bottom half of each toasted English muffin to put the burgers together

Put two pieces of crispy bacon on top of each patty, then a fried egg

Put hollandaise sauce on top of the eggs, and then put the other half of the English muffin on top of that

If you need to, use a toothpick to hold the Breakfast Benedict Burgers together

Serve hot

Roasted Butternut, Pomegranate, and Arugula Salad

This vibrant Paleo, AIP, Whole30, and vegan salad combines the earthy sweetness of roasted butternut squash with the tangy burst of pomegranate seeds, all atop a bed of peppery arugula. It's finished with a simple olive oil and apple cider vinegar dressing, making it a perfect side dish or light meal.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1 cup pomegranate seeds
• 1/4 cup sliced almonds optional
• For the dressing: 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey omit for AIP/Whole30/vegan
• Salt and pepper to taste

Instructions:

Set the oven's temperature to 400F, or 200C

Toss the cubed butternut squash with salt, pepper, and olive oil in a bowl

After spreading it out on a baking sheet, roast the squash for 20 to 25 minutes, stirring occasionally, or until it is soft and golden brown

Whisk the dressing ingredients together in a small bowl

Roasted butternut squash, arugula, pomegranate seeds, and sliced almonds if using should all be combined in a big salad bowl

Over the salad, drizzle with the dressing and toss gently to mix

Enjoy and serve right away!

Soft Paleo Flour Tortillas

These soft Paleo flour tortillas are gluten-free and perfect for wrapping your favorite fillings. They're pliable and flavorful, making them a great addition to any Paleo meal.

Ingredients:

• 2 cups blanched almond flour
• 2 tablespoons coconut flour
• 1 teaspoon arrowroot powder
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/4 cup water
• 2 tablespoons olive oil

Instructions:

Almond flour, coconut flour, arrowroot powder, and sea salt should all be combined in a bowl

Add water, olive oil, and eggs to the dry ingredients

Stir to form a dough

Roll each of the eight equal portions of dough into a ball

Roll a ball of dough into a thin circle by placing it between two sheets of parchment paper

Grease a skillet with a small amount of oil and heat it over medium heat

The rolled dough should be carefully placed into the skillet and cooked for one to two minutes on each side, or until cooked through and lightly browned

Continue with the leftover dough balls

Enjoy and warm up!

Keto Pizza Bake

This Keto Pizza Bake tastes great and is a great low-carb alternative to regular pizza. People who are on the Keto diet or the GAPS diet will love it. The crust is made of almond flour and is crispy on the edges and soft in the middle. Your favorite pizza toppings and melty cheese go on top.

Ingredients:

• 2 cups shredded mozzarella cheese
• 1 cup almond flour
• 2 tablespoons cream cheese
• 1 egg
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 cup pizza sauce sugar-free
• Your choice of toppings: pepperoni, bell peppers, onions, olives, etc

Instructions:

Get the oven ready by heating it up to 400F 200C

Shred mozzarella cheese and cream cheese together in a bowl that can go in the microwave

In 30-second intervals, heat until melted and well mixed

The egg, Italian seasoning, garlic powder, and almond flour should all be mixed in until a dough forms

Press the dough into the bottom of a baking dish that has been greased

For 10 to 12 minutes, or until just barely golden, bake the crust

After the crust is baked, spread pizza sauce over it and then add any toppings you like

Put it back in the oven and bake for another 8 to 10 minutes, until the cheese melts and bubbles

Cut it up and serve it hot

Have fun!

Curry Grilled Vegetables with Chickpeas and Creamy Polenta

Curry-spiced grilled vegetables and creamy polenta come together in this dish to make a hearty and filling meal. It's great for dinner during the week or having people over.

Ingredients:

• 1 cup chickpeas, cooked
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• Salt and pepper to taste
• 1 cup polenta
• 3 cups vegetable broth
• 1/4 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• Fresh parsley for garnish

Instructions:

Warm the grill up to a medium-high level

Add the eggplant, bell peppers, zucchini, and chickpeas to a bowl

Add the olive oil, curry powder, salt, and pepper

Toss the vegetables until they are well covered

Grill vegetables for 5 to 7 minutes on each side, or until they are soft and a little charred

At the same time, heat vegetable broth in a saucepan until it boils

Turn down the heat and slowly whisk in the polenta

Stirring often, cook for about 15 to 20 minutes or until it thickens

Mix heavy cream, butter, minced garlic, and salt to taste into the polenta until it is smooth and creamy

Put grilled vegetables on top of creamy polenta and sprinkle fresh parsley on top

Have fun!

Caramel Macchiato Martini

A sophisticated cocktail inspired by the classic caramel macchiato coffee, combining the richness of espresso with the smoothness of vodka and caramel liqueur.

Ingredients:

• 1 shot espresso
• 1 oz vodka
• 1 oz caramel liqueur
• 1 oz half-and-half
• Caramel sauce for garnish

Instructions:

Brew a shot of espresso and let it cool

In a shaker, combine the cooled espresso, vodka, caramel liqueur, and half-and-half

Shake well with ice

Strain into a martini glass

Drizzle caramel sauce over the top for garnish