BBQ Seasoned Ribs

Snickers Ice Cream Bar, 5CT

Shrimp tempura, avocado, and cucumber inside with spicy crab meat, eel sauce and spicy mayo sauce on top.

Firecracker Roll

Shrimp tempura and cream cheese inside; crab meat and on top with spicy mayo and eel sauce.

Monster Roll

Pepper tuna, cucumber, and avocado inside; spicy tuna and crunch on top with miso sauce.

Out of Control Roll

Axe Body Spray Dark Temptation, 4OZ

Start by preheating your oven to 300°F (150°C). Rinse the pork ribs under cold water and pat them dry with paper towels.

Prepare the Ribs

In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. This will be your dry rub for the ribs.

Make the BBQ Seasoning

Rub the olive oil over the ribs to help the seasoning stick. Generously apply the BBQ seasoning mixture all over the ribs, making sure to cover them evenly.

Season the Ribs

Place the seasoned ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil to keep them moist while they cook.

Prepare to Bake

Bake the ribs in the preheated oven for about 2.5 to 3 hours, or until they are tender and the meat pulls away from the bone easily.

Bake the Ribs

Remove the ribs from the oven and discard the top layer of foil. Brush the BBQ sauce generously over the ribs and return them to the oven uncovered.

Finish with BBQ Sauce

Broil the ribs on high for about 5-10 minutes or until the BBQ sauce is caramelized and bubbly. Keep an eye on them to prevent burning.

Broil for Glaze

Remove the ribs from the oven and let them rest for about 10 minutes before cutting them into portions. Serve with extra BBQ sauce on the side.

Rest and Serve

Pork Ribs

BBQ Sauce

Brown Sugar

Paprika

Garlic Powder

Onion Powder

Black Pepper

Salt

Cayenne Pepper

Olive Oil

Apple Cider Vinegar

In a large mixing bowl, soften the ice cream for about 10-15 minutes until it's easy to scoop.

Prepare the Ice Cream

Add the vanilla extract and mix well until it's evenly distributed throughout the ice cream.

Mix in Flavors

Scoop the softened ice cream into the ice cream bar molds, filling each mold about 3/4 full.

Fill the Molds

In a separate bowl, combine the peanut butter, caramel sauce, and chopped peanuts. Spoon this mixture evenly on top of the ice cream in each mold.

Add Fillings

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted. Pour this melted chocolate over the top of the fillings in each mold.

Top with Chocolate

Insert the sticks into each mold and place them in the freezer for at least 4-6 hours, or until the ice cream bars are fully frozen.

Freeze

Once frozen, carefully remove the ice cream bars from the molds and serve immediately. Enjoy your homemade Snickers Ice Cream Bars!

Serve

Ice Cream

Chocolate Chips

Peanut Butter

Caramel Sauce

Chopped Peanuts

Vanilla Extract

Ice Cream Bars Molds

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl, and mix in rice vinegar, sugar, and salt. Let it cool to room temperature.

Prepare Sushi Rice

Slice the avocado and cucumber into thin strips. Set aside.

Prepare Vegetables

In a bowl, combine crab meat with a small amount of spicy mayo sauce (adjust to taste) and mix well.

Prepare Crab Mixture

Place a bamboo sushi mat on a flat surface and lay one nori sheet shiny side down. Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top edge. Place shrimp tempura, avocado, cucumber, and crab mixture along the bottom edge of the rice.

Assemble the Roll

Using the sushi mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 equal pieces, wiping the knife with a damp cloth between cuts for clean slices.

Slice the Roll

Arrange the sliced rolls on a plate. Drizzle eel sauce and the remaining spicy mayo sauce on top. Sprinkle with sesame seeds before serving.

Shrimp Tempura

Avocado

Cucumber

Crab Meat (imitation or real)

Eel Sauce

Spicy Mayo Sauce

Sushi Rice

Nori Sheets

Rice Vinegar

Sugar

Sesame Seeds

Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker instructions or on the stove with 1 1/4 cups of water. Once cooked, let it cool slightly and season with rice vinegar to taste.

Deep fry or bake the shrimp tempura according to package instructions until golden brown and crispy. Set aside to cool.

Prepare Shrimp Tempura

On a bamboo sushi mat, place a nori sheet shiny side down. Wet your hands to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.

In the center of the rice, place 2 pieces of shrimp tempura, a few slices of cucumber, and 1 oz of cream cheese. Be careful not to overfill.

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight cylinder. Use a little water to seal the edge of the nori.

In a small bowl, mix the crab meat with a little bit of eel sauce to taste.

Prepare the Topping

Using a sharp knife, slice the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.

On top of the sliced roll, add the crab mixture and drizzle with spicy mayo and additional eel sauce. Sprinkle sesame seeds on top. Serve with wasabi and pickled ginger on the side.

Add Toppings and Serve

Shrimp tempura

Cream cheese

Crab meat (imitation or real)

Sushi rice

Nori sheets

Spicy mayo

Eel sauce

Cucumber (thinly sliced)

Sesame seeds

Wasabi (optional)

Pickled ginger (optional)

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Cook the Rice

Once cooked, transfer the rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Allow to cool slightly.

Season the Rice

Thinly slice the cucumber and avocado. Set aside.

Prep the Vegetables

Finely chop the pepper tuna into small pieces and set aside.

Prepare Pepper Tuna

In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, and water until smooth.

Combine Ingredients

Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.

Rolling the Sushi

Layer the pepper tuna, cucumber, and avocado in a line across the center of the rice-covered nori.

Using the bamboo mat, roll the sushi away from you tightly, pressing gently to form a cylinder. Seal the edge with a bit of water.

Roll It Up

Spread the spicy tuna mix over the top of each sushi roll.

Add Spicy Tuna

Sprinkle panko breadcrumbs over the spicy tuna to create a crunch topping.

Sprinkle Panko

With a sharp knife, slice each roll into 6-8 pieces. Drizzle with miso sauce before serving.

Slice and Serve

Pepper tuna

Spicy tuna mix

Panko breadcrumbs

Miso paste

Soy sauce

Rice vinegar

Honey

Water

Collect all the ingredients listed in the ingredients section, ensuring they are measured accurately.

Gather Ingredients

In a mixing bowl, combine the Cocoa Absolute and Amber Oil. Stir well until they are fully blended.

Mix Base Notes

To the mixture of base notes, add the Cinnamon Leaf Oil and Vanilla Extract. Mix thoroughly to combine all flavors.

Add Middle Notes

Incorporate the Bergamot Essential Oil and Lemon Zest into the mixture, stirring gently to avoid splashing.

Add Top Notes

In a separate container, mix together the Witch Hazel and Distilled Water. Slowly add this to the fragrance mixture while stirring continuously.

Combine with Carrier Liquid

Once fully combined, pour the mixture into a spray bottle using a funnel for ease. Ensure the bottle is sealed tightly.

Bbq Seasoned Ribs

Snickers Ice Cream Bar, 5ct

Firecracker Roll

Monster Roll

Out Of Control Roll

Axe Body Spray Dark Temptation, 4oz