Classic mojito made with fresh mint and lime.

Mojito

Rich chocolate brownie served with ice cream.

Chocolate Brownie

Pulled Pork Sandwich

Slow-cooked beef brisket served with sides.

Brisket

Golden fried onion rings served with a dip.

Onion Rings

Crispy chicken wings served with your choice of sauce.

Wings

In a sturdy glass, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils and combine them with the sugar. Do not pulverize the leaves; just press them enough to release their aroma.

Muddle Mint and Sugar

Cut the lime in half and squeeze the juice from both halves into the glass, discarding the spent lime halves. Stir the mint, sugar, and lime juice mixture gently to dissolve the sugar.

Add Lime Juice

Pour the white rum into the glass over the mint-lime mixture. Stir gently to combine.

Add Rum

Fill the glass with ice cubes to nearly the top. The ice will help to chill the drink and keep it refreshing.

Add Ice

Pour the club soda over the ice until the glass is full. This will give the mojito its refreshing fizz.

Top with Club Soda

Garnish your mojito with a lime wedge and a sprig of mint. Serve immediately with a straw, if desired, and enjoy your refreshing classic mojito!

Garnish and Serve

Fresh Mint Leaves

Lime

Granulated Sugar

White Rum

Club Soda

Ice Cubes

Lime Wedge (for garnish)

Mint Sprig (for garnish)

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper.

Preheat the Oven

In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and let it cool slightly.

Melt the Butter

Stir in the granulated sugar and brown sugar into the melted butter until well combined.

Combine Sugars

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.

Mix Dry Ingredients

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Combine Mixtures

Fold in the chocolate chips until evenly distributed throughout the batter.

Add Chocolate Chips

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Cut into squares.

Cool and Cut

Serve the brownies warm, topped with a scoop of vanilla ice cream.

Serve Brownies

Drizzle chocolate sauce and add whipped cream to taste.

Add Toppings

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

all-purpose flour

cocoa powder

salt

chocolate chips

vanilla ice cream

chocolate sauce

whipped cream

In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub the spice mixture all over the pork shoulder. Let it sit at room temperature for about 30 minutes to absorb the flavors.

Season the Pork

In a saucepan, combine the apple cider vinegar, chicken broth, brown sugar, Worcestershire sauce, and liquid smoke. Stir the mixture over medium heat until the brown sugar dissolves.

Prepare Cooking Liquid

Place the seasoned pork shoulder in a slow cooker. Pour the prepared cooking liquid over the pork. Cover and cook on low for 8-10 hours or until the pork is tender and easily shreds with a fork.

Slow Cook the Pork

Once cooked, remove the pork shoulder from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.

Shred the Pork

Place a generous portion of pulled pork onto the bottom half of each hamburger bun. Top with coleslaw and BBQ sauce if desired. Cover with the top half of the bun and serve immediately.

Assemble Sandwiches

Pork shoulder

Salt

Black pepper

Smoked paprika

Garlic powder

Onion powder

Cayenne pepper

Apple cider vinegar

Chicken broth

Brown sugar

Worcestershire sauce

Liquid smoke

Hamburger buns

Coleslaw (optional)

BBQ sauce (optional)

Trim any excess fat from the brisket and pat it dry with paper towels. Season all sides liberally with salt, pepper, paprika, brown sugar, and cayenne pepper.

Prepare the Brisket

Finely chop the onions and mince the garlic cloves.

Chop Vegetables

In a large skillet over medium-high heat, sear the brisket on all sides until browned (about 4-5 minutes per side). Remove brisket from skillet and set aside.

Sear the Brisket

In the same skillet, add the chopped onions and sauté until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Sauté Onions and Garlic

Transfer the sautéed onions and garlic to a slow cooker. Place the seared brisket on top and pour in the beef broth and Worcestershire sauce.

Combine Ingredients in Slow Cooker

Cover the slow cooker and cook on low for 8-10 hours or until the brisket is tender and easily shredded with a fork.

Cook the Brisket

Once cooked, remove the brisket from the slow cooker and let it rest for 10-15 minutes. Slice against the grain and serve with optional sides like coleslaw and cornbread.

Slice and Serve

Beef Brisket

Onion

Garlic

Beef Broth

Brown Sugar

Paprika

Ground Black Pepper

Cayenne Pepper

Worcestershire Sauce

Coleslaw

Cornbread

Peel the large onions and slice them into 1/4 inch thick rings. Separate the rings and set aside.

Slice the Onions

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually add the cold water, whisking until you have a smooth batter.

Make the Batter

In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each onion ring into the batter, ensuring it is fully coated.

Coat the Onion Rings

Carefully drop the coated onion rings into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Onion Rings

In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper. Stir until well mixed.

Mix the Dip

Serve the golden fried onion rings hot with the dip on the side.

Serve

Large onions

All-purpose flour

Cornstarch

Baking powder

Cold water

Vegetable oil

Mayonnaise

Ketchup

In a large bowl, combine the chicken wings, baking powder, salt, black pepper, garlic powder, onion powder, and olive oil. Toss until the wings are well coated.

Prepare the Chicken Wings

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken wings in a single layer on the rack.

Arrange on Baking Sheet

Bake the wings in the preheated oven for about 40-45 minutes, turning halfway through, until they are crispy and golden brown.

Bake the Wings

In a saucepan over low heat, melt the butter.

Once melted, add the hot sauce, honey, garlic powder, and paprika. Stir well to combine.

Combine Ingredients

Allow the sauce to simmer for about 5-10 minutes, stirring occasionally, until warmed through.

Simmer the Sauce

Once the wings are cooked, transfer them to a large bowl and pour the sauce over them. Toss until they are completely coated.