Sign into an existing account

https://www.yummytummyaarthi.com/chocolate-peanut-butter-recipe-cocoa/

Delicious peanut butter with cocoa powder giving it a rich chocolate taste.

- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 ½ cups

Ingredients
- A clean jam or Jelly Jar with lid.
- 2 cups Roasted Peanuts
- ¼ cup Sugar (It doesn't matter if it's white or brown, you can even use Molasses or Agave syrup)
- ¼ cup Cocoa Powder
- ½ tsp Salt
- 2 Tbsp Oil (You can even use leftover grease)

Directions
- Pour the roasted peanuts into a blender with the sugar and blend them together.
- Keep blending until your paste is lumpy.
- Pause to add cocoa powder, salt, oil, and resume blending until the mixture becomes a creamy paste.
- Pour your creamy paste into a warm glass jam or jelly jar.
- Let your Chocolate-Peanut Butter cool down in the jar.
- Eat at your leisure and enjoy.

https://www.allrecipes.com/recipe/269033/homemade-chocolate-hazelnut-spread/

Making your own chocolate-hazelnut spread is easy and lets you use ingredients that are tastier and healthier than the original.

- Prep Time: 10 mins
- Additional Time: 30 mins
- Total Time: 40 mins
- Servings: 8
- Yield: 8 servings

Ingredients
- ¼ cup white sugar
- ¼ cup raw sugar
- ¾ cup toasted hazelnuts
- 4 ounces 70% dark chocolate, chopped
- ¼ cup powdered milk
- ¼ cup light vegetable oil

Directions

1. Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.

2. Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.

3. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.

Nutrition Facts (per serving)
270 Calories
19g Fat
24g Carbs
3g Protein

Yellow Bayou Jambalaya

This is a recipe passed down by my family for at least 150 years. My French grandfather is from the swamps of Louisiana in a place called Yellow Bayou. He made it all the time and passed it down to my mother. She passed it down to me and my siblings.

This can be as spicy as you wish to make it but is full of flavor. This recipe makes enough to feed a large family and will still have leftovers. Enjoy!

You will need to use your largest pot (trust me), your largest frying pan plus a smaller pot.

First, dice a large eggplant, a head of celery, a large onion, a bell pepper and a bunch of green onions. Throw them in the large pot. Add a little oil and a quarter cup of water. Set the heat to medium.

In the small pot, put on 2 or three cups of rice to boil.

In the frying pan, add a full bag of pork sausage, such as Jimmy Dean and set the heat on medium. Start chopping at it until is is like ground meat. Flip it to ensure it is all browned. Then add it to the big pot. Now take a full pound of Polish sausage and dice it, then toss it into the frying pan. Brown it well, then put it into the big pot.

Stir the big pot every 5 minutes to get the veggies soft. And here’s where you now add seasonings to taste. I add tabasco sauce, salt, pepper, cumin, garlic powder, oregano, basil, turmeric, rosemary, sage,and filet (the gumbo stuff). Basically every spice in my kitchen except cinnamon. Now stir them into the mix. Oh yes, check on the rice. When it is done, let it cool.

After an hour, set the big pot to simmer, stirring every 20 minutes. When you are ready to eat, find a big bowl. Add half the rice and an equal measure of the mix. Stir well and then put a small amount into a regular bowl for each diner. Enjoy! Once you realize what you have here is so unique and delicious, have more. It makes a meal for everybody in your house, and yes, you can put all the extra in a closed container in the refrigerator or freezer.

https://www.halfbakedharvest.com/homestyle-chicken-noodle-soup/

Someone at work sent this out. I tried it, probably the best chicken noodle I've had. I did not use fresh rosemary, but some dried I had. I added a little extra, just in case. I also used white table wine instead of the sherry (who keeps that around...?). Anyways, it's pretty tasty. There's many more soups and desserts there.

https://www.youtube.com/watch?v=iYBBv1_jcMY

Old Fashioned White Bread for the Bread Machine
1-1/4 cups milk
3 cups flour
1-1/2 Tbsp sugar
1-1/2 tsp salt
2 Tbsp butter, cut into 4
1-1/2 tsp fast rise yeast

https://based.cooking/

Found this website thanks to @SexMachine. Some of these recipes look pretty nice.

https://www.bettycrocker.com/recipes/bisquick-churros/18e7775d-8f12-400c-9944-78deebb320d6

Ingredients
Vegetable oil
4 Tablespoons sugar
2 teaspoons ground cinnamon
3 1/4 Cups Original Bisquick™ mix
1 Cup hot water

Steps
1 In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375°F.

2 In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with spatula until dough forms.

3 Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of dough into hot oil. If necessary, cut dough with knife or scissors between each churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully remove from oil; drain on paper towels.

4 Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve warm.

https://www.youtube.com/watch?v=J6ujTlepWo0

Enable CC to see english subs. Love these channels, they're relaxing and also make me want to eat all the things.