Mix together the pineapple juice, brewed hot tea, whiskey, sugar, lemonade concentrate, and orange juice concentrate in a large bowl or container. Pour into shallow bowls or Tupperware. Freeze for 8 hours or overnight.

Remove the frozen mixture from the freezer. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of frozen slush into glasses. Top each off with lemon-lime soda. Enjoy!

To bottom of serving glass, add mint leaves and simple syrup.  Muddle together with a muddler or handle of a wooden spoon. 

Top with plenty of crushed ice, then pour in splash of cold water, and bourbon.  

Stir, garnish with the sprig of mint, and serve!

Use an air fryer [or oven] to cook the chicken tenders per package directions

Preheat oven to 350 degrees

Cut horizon rolls horizontally and place the bottom half in 13×9 dish

Once the chicken tenders are cooked, cut them into halves and place on top of the bottom half of the rolls

Layer with marinara, sliced parmesan, fresh basil, and top of hawaiian roll.

For topping, melt the butter in the microwave and then add minced garlic, chopped fresh basil,  parmesan cheese and stir.

Lightly brush the topping on top of the rolls and bake for 10 minutes until cheese is melted! Be careful not to put too much topping, or the rolls will become soggy!

Remove from and dab on a bit more topping! Enjoy!

Preheat oven to 350 degrees.

Mix all of the ingredients [other than the shredded cheese] together and place into oven safe baking dish.

Add shredded cheese to the top.

Bake for 25-30 minutes.

Serve hot with tortilla chips or Fritos! Enjoy!

Shell your hardboiled eggs, slice them in halves and plop out the yolk into a bowl. Place the eggs on a serving tray.

Smash the yolks with a fork in the bowl.

Add into the bowl, mayo, mustard, salt and pepper and mix.

Once the yolk mixture is to your liking[you can try it, add more anything you just added to get it to your liking!] Spoon the mixture into empty eggs.

Sprinkle the filled eggs with paprika & enjoy!

Mix all of the ingredients together and store in the refrigerator! Serve with vegetables and enjoy!

Mix all ingredients into crockpot and cook on low for 1-2 hours.

Serve with tortillas chips. Enjoy!

Combine all ingredients in a bowl. Serve fresh & enjoy!

Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.

In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.

In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.

Using an ice cream scoop, scoop the batter into the prepared muffin pan.

Bake regular muffins for 22-24 minutes, mini muffins for 19 minutes.  Let cool for at least 5 minutes before removing the muffins from the pan. Serve.

Beat cream cheese (or dairy free option), marshmallow fluff and vanilla until smooth.

Serve with your favorite fruit, graham crackers, pretzels, etc.