Ingredients:

• 2 medium sweet potatoes, spiralized into noodles


• 1 tablespoon olive oil


• Salt and pepper to taste


• 1/4 cup tahini


• 2 tablespoons white miso paste


• 2 tablespoons rice vinegar


• 1 tablespoon soy sauce


• 1 tablespoon maple syrup


• 1 clove garlic, minced


• 1 teaspoon grated ginger


• 2 tablespoons water


• Sesame seeds, for garnish


• Green onions, thinly sliced, for garnish


• Crushed red pepper flakes, for garnish

Instructions:

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

Season the sweet potato noodles with salt and pepper and olive oil

Spread them out on a baking sheet

Toss the vegetables every 15 to 20 minutes while they roast in the oven until they are soft

Mix the miso paste, rice vinegar, soy sauce, maple syrup, garlic, ginger, and water in a small bowl with a whisk until the mixture is smooth

The roasted sweet potato noodles should be put into bowls

Put miso-tahini sauce on top of the noodles

Put green onions, sesame seeds, and crushed red pepper flakes on top

Serve right away and enjoy!

Ingredients:

• 1 1/2 cups graham cracker crumbs


• 1/2 cup unsalted butter, melted


• 1 cup semisweet chocolate chips


• 1 cup butterscotch chips


• 1 cup shredded coconut


• 1 cup chopped nuts e


• g


• , walnuts or pecans


• 1 can 14 ounces sweetened condensed milk

Instructions:

Grease a 9x13-inch baking pan and preheat the oven to 350F 175C

Melted butter and graham cracker crumbs should be combined in a mixing bowl

To form the crust, firmly press this mixture into the bottom of the pan that has been prepared

Distribute evenly over the crust the chopped nuts, shredded coconut, butterscotch chips, and semisweet chocolate chips in that order

Over the layers of ingredients in the pan, evenly distribute the sweetened condensed milk

Bake for 25 to 30 minutes in a preheated oven, or until the center is set and the edges are golden brown

Take it out of the oven, let it cool completely in the pan, and then cut it into bars

Enjoy these delectable Six Layer Bars by serving them!

Ingredients:

• 2 chicken breasts, cooked and shredded


• 1 cup Alfredo sauce


• 1/2 cup shredded mozzarella cheese


• 1/4 cup grated Parmesan cheese


• 4 sandwich buns


• 2 tablespoons butter


• 1 teaspoon garlic powder


• Salt and pepper to taste


• Fresh parsley for garnish optional

Instructions:

Warm up the broiler in your oven

Warm up the Alfredo sauce over low heat in a small saucepan

While that was going on, split the sandwich buns in half and butter both sides

Put some garlic powder on top

Put the buns on a baking sheet and broil for about two minutes, or until they are golden brown

Put the chicken shreds and half of the warm Alfredo sauce in a bowl and mix them together

Add pepper and salt

Cover the bottom half of each toasted bun with the rest of the Alfredo sauce

Put the chicken mix on top, and then sprinkle mozzarella and Parmesan cheese on top of that

For another two to three minutes, or until the cheese is melted and bubbly, broil the sandwiches that have been put together

Take it out of the oven and, if you want, sprinkle it with fresh parsley

Serve each sandwich hot with the top half of the bun on top

Ingredients:

• 2 ripe bananas


• 1 cup Greek yogurt


• 2 tablespoons honey


• 1 teaspoon vanilla extract


• 1/4 cup chopped nuts optional

Instructions:

Peel and slice the bananas

In a blender, combine the sliced bananas, Greek yogurt, honey, and vanilla extract

Blend until smooth

Stir in chopped nuts if desired

Pour the mixture into popsicle molds

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until solid

Once frozen, remove the popsicles from the molds and enjoy!

Ingredients:

• 2 cups heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• 1/2 cup creamy peanut butter


• 1 teaspoon vanilla extract


• 1/2 cup crushed peanut butter cookies


• 1/2 cup crushed chocolate cookies

Instructions:

In a saucepan, heat the heavy cream, milk, and sugar over medium heat, stirring until the sugar is dissolved

In a separate bowl, mix the peanut butter with a small amount of the warm cream mixture until smooth

Add the peanut butter mixture back into the saucepan and stir until well combined

Remove from heat and stir in the vanilla extract

Transfer the mixture to a bowl and let it cool completely in the refrigerator, preferably overnight

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions

During the last few minutes of churning, add in the crushed peanut butter and chocolate cookies

Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm

Serve and enjoy!