Ingredients:

• 1 lb penne pasta
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• 2 cups cherry tomatoes, halved
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• 8 oz fresh mozzarella, diced
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• 1/4 cup fresh basil leaves, chopped
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• 3 cloves garlic, minced
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• 1/4 cup olive oil
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• 2 cups milk
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• 2 cups shredded mozzarella cheese
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• 1/2 cup grated Parmesan cheese
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• Salt and pepper to taste
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Instructions:

Warm the oven up to 190C 375F

Follow the directions on the package to cook the penne pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and cook for about one minute, until the garlic smells good

Put cherry tomatoes in the pan and cook for about two to three minutes, until they start to get soft

Add cooked penne pasta, milk, diced fresh mozzarella, chopped basil, and grated Parmesan cheese

Mix everything together

Add pepper and salt to taste

Put the mixture in a baking dish and make sure it's spread out evenly

Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles

Serve hot, and if you want, top with more basil leaves

Ingredients:

• 1 cup sourdough starter
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• 1 1/2 cups all-purpose flour
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• 1/4 cup sugar
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• 1/2 teaspoon salt
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• 1/2 teaspoon baking soda
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• 2 eggs
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• 1/4 cup melted butter
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• 1 teaspoon vanilla extract
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Instructions:

In a mixing bowl, combine the sourdough starter, flour, sugar, salt, and baking soda

In a separate bowl, whisk together the eggs, melted butter, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; a few lumps are okay

Preheat your waffle iron and lightly grease it with non-stick cooking spray or butter

Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crispy

Serve the sourdough waffles hot with your favorite toppings, such as maple syrup, fresh berries, or whipped cream

Ingredients:

• 1/2 cup all-purpose flour
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• 1/2 tsp baking powder
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• 1/4 tsp salt
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• 1/4 cup unsalted butter, softened
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• 1/3 cup granulated sugar
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• 1 large egg
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• 1/2 tsp vanilla extract
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• 1/4 cup whole milk
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• 2 tbsp unsweetened cocoa powder
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• 2 tbsp hot water
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• 1/4 cup heavy cream
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• 1/4 cup semisweet chocolate chips
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• 1/4 cup confectioners' sugar
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• 1/4 tsp vanilla extract
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Instructions:

Warm up your oven to 350F 175C and put 4 cupcake liners in a muffin tin

Mix the flour, baking powder, and salt together in a small bowl with a whisk

Put away

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

Mix the egg and 1/2 tsp vanilla extract into the butter and sugar until everything is well mixed together

Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often

Mix the dry ingredients in at the beginning and end, until they are just combined

Heat the water and cocoa powder in a separate small bowl

Mix them together to make a smooth cocoa paste

Mix this into half of the cupcake batter until it's well mixed in

Put the same amount of chocolate batter into each of the 4 cupcake liners

Bake the cupcakes for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean

You can make the filling while the cupcakes cool

Put the heavy cream in a small saucepan and heat it until it starts to simmer

Take it off the heat and add the semisweet chocolate chips

After one minute, stir it until it's smooth

Mix in 1/4 tsp of vanilla extract and the confectioners' sugar until everything is well mixed and the filling gets thicker

After the cupcakes have cooled, use a knife to make a small hole in the middle of each one

Then, put some chocolate cream filling in each hole

Put the cupcakes with filling in the fridge for about 30 minutes to let the filling set

You can add more chocolate ganache or whipped cream on top if you want to make it even more decadent

Serve and have fun!

Ingredients:

• 3 lbs red potatoes, thinly sliced
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• 1 large onion, thinly sliced
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• 6 slices bacon, chopped
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• 1/2 cup apple cider vinegar
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• 1/4 cup granulated sugar
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• 1/4 cup vegetable broth
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• 1 tablespoon Dijon mustard
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• Salt and pepper to taste
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• Chopped fresh parsley for garnish
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Instructions:

Chop the bacon and cook it in a pan until it gets crispy

Take the bacon out of the pan and set it aside

Leave the bacon grease in the pan

Put in some sliced onions and cook them until they get soft

Put sugar, vegetable broth, Dijon mustard, salt, and pepper in a bowl and mix them together with a whisk

In the bottom of the slow cooker, put half of the sliced potatoes

Put half of the cooked bacon and onions on top

Spread out half of the vinegar mix over the layers

Add more layers with the rest of the bacon, onions, potatoes, and vinegar mixture

For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat

Add chopped fresh parsley on top before serving

Ingredients:

• 4 chicken breasts, boneless and skinless
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• 1 cup plain Greek yogurt
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• 1/4 cup honey
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• 2 tablespoons Dijon mustard
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• 2 cloves garlic, minced
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• 1 teaspoon paprika
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1 lemon, juiced
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• 2 tablespoons olive oil
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Instructions:

In a bowl, mix together Greek yogurt, honey, Dijon mustard, minced garlic, paprika, salt, pepper, and lemon juice

Add chicken breasts to the marinade, ensuring they're well coated

Cover and refrigerate for at least 1 hour, or preferably overnight

Preheat grill to medium-high heat

Remove chicken from marinade and discard excess marinade

Brush chicken breasts with olive oil

Grill chicken for about 6-8 minutes per side, or until cooked through and juices run clear, flipping once halfway through cooking

Serve hot, garnished with fresh herbs if desired