Ingredients:

• 1 package (16 ounces) elbow macaroni
• 4 medium carrots, shredded
• 1 large green pepper, chopped
• 1 medium red onion, chopped
• 2 cups mayonnaise
• 1 can (14 ounces) sweetened condensed milk
• 1 cup cider vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

1. Cook the macaroni:
   Boil the elbow macaroni according to the package directions until al dente.
   Drain and rinse with cold water to cool it down.
   Ensure the pasta is well-drained.
2. Prepare the vegetables:
   In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion.
3. Make the dressing:
   In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth.
4. Combine and chill:
   Pour the dressing over the macaroni and vegetables.
   Stir well to ensure everything is evenly coated.
   Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld.
5. Serving Suggestion:
   This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings.
   It pairs well with grilled meats and other picnic sides.

Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Servings: 16

Ingredients:

• 2 lb chicken chunks (white or dark meat, as preferred)
• 1 cup pineapple juice
• 1/4 cup brown sugar, firmly packed
• 1/3 cup low sodium soy sauce
• 1 medium can pineapple chunks (optional)
• 1 small Vidalia onion, chopped (optional)
• Green pepper chunks (optional)

Directions:

1. Place chicken chunks in the slow cooker.
2. Pour pineapple juice, brown sugar, and soy sauce over the chicken.
3. If using, add pineapple chunks, chopped onion, and green pepper.
4. Stir gently to combine.
5. Cook on low heat for 6-8 hours, or until chicken is tender.

Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes – 8 hours 10 minutes
Kcal: 310 kcal | Servings: 4 servings

Ingredients:

• 3 eggs (yolks and whites separated)
• 50g Sugar (divided into 15g for yolks and 35g for whites)
• 1g Salt (1/4 tsp)
• 20g All-purpose flour (2 tbsp)
• 180ml Milk
• 1 tsp Vanilla extract
• Unsalted butter (for coating the cups)
• Additional sugar (for coating the cups)
• Powdered sugar for dusting

Equipment:

• Two 250-430ml ramekins or oven-safe cups

Instructions:

1. Preheat your oven to 200°C (392°F).
2. Prepare the cups:
   1. Coat the inside of your ramekins or cups with unsalted butter, and then dust them with sugar to prevent the soufflé from sticking.
3. Make the Base:
   1. Separate the egg whites from the yolks.
   2. In a saucepan, whisk together the egg yolks with 15g of sugar until the mixture is pale and slightly thickened.
   3. Add the flour and salt, whisking until smooth.
   4. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens.
   5. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
4. Whip the egg whites:
   1. In a clean, dry bowl, beat the egg whites until frothy.
      Gradually add 35g of sugar as you continue to beat until stiff peaks form.
   2. Combine:
      Gently fold a third of the whipped egg whites into the yolk mixture to lighten it.
      Then carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
5. Bake:
   1. Fill the prepared cups with the soufflé mixture. Run your thumb around the inside edge of the cup to help the soufflé rise evenly.
   2. Bake in the preheated oven for 13-15 minutes or until the soufflés have risen and the tops are golden brown.
6. Serve immediately:
   1. Dust with powdered sugar and serve right out of the oven for the best texture, as soufflés will start to fall soon after they’re removed from the heat.
7. Enjoy your homemade soufflé!

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Difficulty: Easy | Servings: 12

Ingredients:

• 1 package (16.5 oz) refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit (strawberries, kiwis, blueberries, raspberries)
• Honey for drizzling (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Slice the cookie dough into 1/4-inch thick rounds and place on the prepared baking sheet.
4. Gently shape each round into an egg shape with your fingers.
5. Bake for 10-15 minutes, or until the edges are lightly golden.
6. Allow to cool completely on the baking sheet.
7. In a medium bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
8. Once the cookies have cooled, spread a layer of the cream cheese mixture over each one.
9. Decorate the mini pizzas with fresh fruit to create your own Easter egg designs.
10. Drizzle with honey if desired.
11. Chill in the refrigerator for about 15 minutes before serving, or until the cream cheese frosting is set.