Ingredients:

• 1 whole beef brisket 8-10 pounds


• 1/4 cup black pepper, coarsely ground


• 1/4 cup kosher salt


• 2 tablespoons smoked paprika


• 2 tablespoons brown sugar


• 1 tablespoon garlic powder


• 1 tablespoon onion powder


• 1 teaspoon cayenne pepper


• 1 cup beef broth


• 1/2 cup apple cider vinegar


• Wood chips for smoking

Instructions:

Preheat your smoker to 225F 107C using your preferred wood chips for added flavor

Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface

In a bowl, mix black pepper, kosher salt, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub

Rub the spice mixture generously over the brisket, covering all sides

Place the brisket in the preheated smoker and smoke for approximately 1 hour per pound or until the internal temperature reaches 200F 93C

In a separate bowl, combine beef broth and apple cider vinegar to create a basting liquid

Every hour, baste the brisket with the liquid to keep it moist and flavorful

Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes before slicing

Slice the brisket against the grain and serve with your favorite BBQ sauce

Enjoy the smoky and flavorful Blackjack Brisket!

Ingredients:

• 1 cup fresh raspberries


• 2 tablespoons maple syrup


• 1 can 13


• 5 oz coconut milk


• 2 tablespoons chia seeds


• 1 tablespoon RedCha tea powder

Instructions:

In a blender, puree raspberries with maple syrup until smooth

In a mixing bowl, combine coconut milk, chia seeds, and RedCha tea powder

Pour raspberry puree into popsicle molds, filling each about halfway

Top with coconut chia mixture, filling molds to the top

Insert popsicle sticks and freeze for at least 4 hours or until solid

To unmold, briefly run the molds under warm water

Serve immediately and enjoy!

Ingredients:

• 1 spiral-cut ham 7-9 lbs


• 1 cup brown sugar, packed


• 1/2 cup Dijon mustard


• 1/4 cup maple syrup


• 1/4 cup apple cider vinegar


• 1/4 cup water


• 1/4 teaspoon ground cloves

Instructions:

Place the spiral-cut ham in the slow cooker, flat side down

In a bowl, mix together brown sugar, Dijon mustard, maple syrup, apple cider vinegar, water, and ground cloves to create a glaze

Pour the glaze over the ham, making sure to get it in between the slices

Cover and cook on low for 4-6 hours or until the ham is heated through

Baste the ham with the juices from the slow cooker a couple of times during cooking

Once done, transfer the ham to a serving platter, spoon the glaze over the top, and serve

Enjoy the sweet and savory flavors of this Slow Cooker Brown Sugar Ham!

Ingredients:

• 1 sheet puff pastry, thawed


• 2-3 apples, thinly sliced


• 2 tablespoons butter, melted


• 2 tablespoons granulated sugar


• 1 teaspoon ground cinnamon


• Powdered sugar, for dusting

Instructions:

Warm the oven up to 375F 190C and grease a mini muffin tin

Cut the puff pastry into strips that are about an inch wide after rolling it out

Spread melted butter on each strip and then sprinkle with a mix of cinnamon and granulated sugar

Line the strip of pastry with apple slices, making sure they overlap a bit

Take care to roll up each strip into a rose shape, then put it in the muffin tin that has been prepared

Put it in the oven for 25 to 30 minutes, or until the apples are soft and the pastry is golden brown

Let them cool a bit before taking them out of the muffin tin and sprinkling powdered sugar on top

Enjoy while still warm!

Ingredients:

• 1 cup frozen pineapple chunks


• 1 cup frozen mango chunks


• 1 cup frozen strawberries


• 1 cup coconut milk


• 1 cup orange juice


• 1 tablespoon honey

Instructions:

In a blender, blend frozen pineapple chunks with half of the coconut milk and half of the orange juice until smooth

Pour the pineapple smoothie into glasses, filling them halfway

Rinse the blender, then blend frozen mango chunks with the remaining coconut milk and orange juice until smooth

Pour the mango smoothie over the pineapple layer in the glasses

Rinse the blender again, then blend frozen strawberries with the honey until smooth

Pour the strawberry smoothie over the mango layer in the glasses, creating distinct layers

Serve immediately and enjoy!