Ingredients:

• 1 box of cherry cake mix


• 1 can 12 oz of 7UP soda


• 1/2 cup vegetable oil


• 3 large eggs


• 1 cup maraschino cherries, chopped


• 1/2 cup maraschino cherry juice


• 1 cup powdered sugar


• 2 tablespoons milk


• 1/2 teaspoon almond extract


• Sprinkles for decoration optional

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Put the 7UP soda, eggs, vegetable oil, and cherry cake mix in a large bowl

Mix everything together well

Tear up some maraschino cherries and mix them with 1/4 cup of maraschino cherry juice

The batter should be about two thirds of the way up each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

In a small bowl, mix the powdered sugar, milk, almond extract, and the last 1/4 cup of maraschino cherry juice while the cupcakes are baking

This will make the cherry glaze

Mix until it's smooth

Put the cupcakes on a wire rack to cool completely after they are done baking

Let them cool in the pan for a few minutes first

After the cupcakes are completely cool, put some cherry glaze on top of each one

If you want, you can decorate with sprinkles

Enjoy your Easy Peasy Cherry 7UP Cupcakes!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced


• 1 cup frozen mixed vegetables


• 1 can 10


• 75 oz condensed cream of chicken soup


• 1/2 cup chicken broth


• 1 teaspoon garlic powder


• 1/2 teaspoon onion powder


• Salt and pepper to taste


• 1 can 8 oz refrigerated crescent roll dough

Instructions:

In a slow cooker, combine diced chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender

About 30 minutes before serving, preheat oven to 375F 190C

Transfer the cooked chicken mixture to a baking dish

Unroll crescent roll dough and place it on top of the chicken mixture in the baking dish, covering it completely

Bake for 15-20 minutes, or until the crescent roll dough is golden brown and cooked through

Serve hot and enjoy!

Ingredients:

• 1/4 cup chia seeds


• 1 cup coconut milk


• 1/2 cup diced pineapple


• 1/2 cup diced mango


• 1 tablespoon honey optional for sweetness


• 1/4 teaspoon vanilla extract


• Toasted coconut flakes for garnish


• Fresh mint leaves for garnish

Instructions:

In a mixing bowl, combine chia seeds and coconut milk

Stir well to mix thoroughly

Add diced pineapple, diced mango, honey if desired, and vanilla extract to the chia mixture

Stir to combine

Divide the mixture into individual glass jars or containers, sealing them with lids

Refrigerate for at least 2-3 hours or overnight to allow the chia seeds to expand and create a pudding-like consistency

Before serving, garnish with toasted coconut flakes and fresh mint leaves

Enjoy your Paleo-friendly Tropical Coconut Chia Pudding!

Ingredients:

• 6 large eggs


• 1 cup shredded cheddar cheese


• 1/2 cup diced ham


• 1/4 cup diced bell pepper


• Salt and pepper to taste

Instructions:

Start by heating the oven to 350F 175C

Use a whisk to mix the eggs, shredded cheddar cheese, diced ham, and diced bell pepper in a bowl

If you want, you can add salt and pepper to taste

Put the egg mix into a 9x9-inch 23x23 cm baking dish that has been greased

The omelette should be baked in a hot oven for 25 to 30 minutes, or until it puffs up and the edges turn golden brown

Take it out of the oven and let it cool down a bit before cutting it up and serving

Cheers to your fluffy omelette bake with only 5 ingredients!