• Prepare the Base: In a food processor, blend together the pitted dates, raw oats, and water.
• If the dates are too firm, soak them in water for at least 3 hours before blending.
• Create the Base Layer: Line a 9×9 dish with saran wrap.
• Press the blended date and oat mixture along the bottom of the dish to create a solid base.
• Make the Coffee Cream: Place the frozen bananas and instant coffee powder into the food processor.
• Blend for 3-5 minutes until a thick coffee cream forms.
• Spread this cream evenly over the base layer in the 9×9 dish.
• Add Chocolate Drizzle: Melt the sugar-free dark chocolate and drizzle it over the coffee cream layer.
• Freeze and Serve: Freeze the dish for at least 2 hours.
• Slice into 8 pieces and serve.
• Store any extra servings in the freezer.

• Toast the Pecans: Preheat your oven to 350°F (175°C).
• In a small bowl, toss together the chopped pecans and cinnamon.
• Spread the mixture out on a baking tray and bake for 5 minutes until the pecans are lightly toasted.
• Prepare the Coconut Milk: Chill the can of coconut milk beforehand to allow the layers to separate.
• Open the can and pour off the thin, liquid layer, keeping only the thick white layer.
• Blend the Base: In a food processor, blend the thick coconut milk, baking stevia, and vanilla extract until smooth.
• Combine Ingredients: Mix in the toasted pecans.
• Freeze the Mixture: Place the mixture in a sealed container and freeze for 3-4 hours.
• To achieve an extra creamy texture, mix the ice cream frequently during the freezing process.

• In a food processor or small blender, blend all of the crust ingredients.
• If needed, add 2-3 tablespoons of water to help blend everything.
• The mixture should form a moldable paste rather than being grainy.
• Press the crust mixture along the base of a mini pie dish.
• Open the can of chilled coconut milk and pour off the thin liquid layer, keeping only the thick white layer.
• Whip the thick coconut milk with the peanut butter until smooth.
• Pour the whipped coconut milk and peanut butter mixture on top of the crust.
• Freeze the pie for 1.5-2 hours.
• Cut into 6 slices and serve chilled.

• Place the walnuts in a food processor and blend until a grainy flour forms.
• Add the dried apple slices, pitted dates, apple pie spice, and vanilla extract to the food processor.
• Blend until everything forms a thick paste, occasionally scraping down the sides of the processor to ensure even mixing.
• Use a heaping teaspoon to individually mold the paste into 20 balls.
• Serve immediately or store in an airtight container for later.

• Place the beef, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne pepper in a 12-quart pot.
• Fill the pot halfway with water and set on a low fire.
• In a large frying pan, make a very dark roux by combining the corn oil and flour.
• Stir continuously until the roux reaches a deep brown color.
• Add the tomato paste to the roux, cooking very slowly until the oil starts to rise to the top again.
• Stir in the chili powder, cooking to form a thick paste.
• Be careful not to burn the mixture.
• Add the roux mixture to the meat pot.
• Simmer, stirring often, for at least 1 1/2 hours or longer.
• Allow the chili to sit until the grease rises to the top, then skim off the excess grease.
• Reheat before serving.

• Dice and sauté the onions, green peppers, celery, garlic, and jalapeno pepper in a large pot or Dutch oven until tender.
• Add the ground chuck and brown it thoroughly.
• Add the diced green chilies, stewed tomatoes, tomato sauce, tomato paste, chili powder, Tabasco sauce, beer, mineral water, and bay leaves.
• Season with garlic salt, salt, and pepper to taste.
• Add water just to cover the top of the mixture.
• Bring to a boil, then reduce the heat and simmer on low for about 3 hours, stirring often.
• Remove the bay leaves before serving.

• In a large saucepan or Dutch oven, brown half of the ground chuck and ground pork; pour off the fat and remove the meat.
• Repeat with the remaining meat, pouring off all fat except 2 tablespoons.
• Add the chopped onion and garlic to the saucepan; cook and stir until tender.
• Return all the meat to the pan and add the beer, tomato sauce, water, chili powder, cumin, bouillon, oregano, paprika, sugar, cocoa, coriander, and hot sauce.
• Mix well.
• Bring the mixture to a boil, then reduce the heat and simmer, covered, for 2 hours.
• In a small bowl, stir together the flour and cornmeal; add the warm water and mix well.
• Stir this mixture into the chili.
• Cook, covered, for an additional 20 minutes.
• Serve hot.

• In a Dutch oven, brown the ground beef over medium-high heat until fully cooked.
• Drain any excess fat.
• Stir in the Chili-o seasoning mix, water, cut-up tomatoes, drained kidney beans, and cayenne pepper sauce.
• Bring the mixture to a boil, then reduce heat and cover.
• Let it simmer for about 10 minutes.
• Garnish with chopped red pepper, green onion, and shredded cheddar cheese if desired.

Preheat the Oven

• Preheat the oven to 350°F (175°C).
• Prepare the Filling
• In a large baking dish, layer the diced cooked chicken, chopped onion, and boiled eggs.

Prepare the Soup Mixture

• In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
• Add the drained mixed vegetables and stir until well combined.
• Pour the soup mixture over the layered chicken, onion, and eggs in the baking dish.
• Prepare the Crust
• In another mixing bowl, whisk together the sweet milk, mayonnaise, and self-rising flour until smooth.
• Spread this mixture evenly over the soup layer in the baking dish to form the crust.

Bake

• Place the baking dish in the preheated oven and bake for 1 to 1 1/2 hours, or until the crust is golden brown.
• Serve
• Remove the chicken pot pie from the oven and let it cool slightly before serving.
• Slice and serve warm.