Ingredients:

• 2 cups coconut cream


• 1/2 cup creamy peanut butter


• 1/2 cup maple syrup


• 1 tsp vanilla extract


• Pinch of salt


• 1 cup dairy-free chocolate chips


• 2 tbsp coconut oil


• 1/4 cup crushed peanuts optional

Instructions:

Coconut cream, peanut butter, maple syrup, vanilla extract, and salt should all be mixed together in a blender

Mix until it's smooth

Put the mix into ice cream molds and freeze them for four to six hours, or overnight, until they are solid

Make the chocolate dip while the ice cream bars are freezing

Using 30-second bursts to stir, melt the chocolate chips and coconut oil in a bowl that can go in the microwave

Take the ice cream bars out of the molds and coat each one evenly with the melted chocolate

Before the chocolate coating sets, you can add crushed peanuts if you want to

Put the bars that have been dipped on a baking sheet lined with parchment paper

Do this again after 30 minutes

This will give the chocolate coating time to set

Serve and have fun!

Ingredients:

• 6 fresh jalapeno peppers


• 1 cup cooked pheasant meat, shredded


• 4 ounces cream cheese, softened


• 1/4 cup shredded cheddar cheese


• 1/4 teaspoon garlic powder


• 1/4 teaspoon onion powder


• Salt and pepper to taste


• 12 slices of bacon


• Toothpicks for securing bacon

Instructions:

Set the oven temperature to 375F 190C

To make jalapeo boats, cut the jalapeo peppers in half lengthwise and remove the seeds and membranes

Shredded pheasant meat, softened cream cheese, shredded cheddar cheese, onion powder, garlic powder, salt, and pepper should all be combined in a mixing bowl

Until all ingredients are combined, thoroughly mix

Make sure the pheasant and cheese mixture is well-filled inside each jalapeo boat

Put a piece of bacon around each filled jalapeo and fasten it with toothpicks

Arrange the jalapeo poppers wrapped in bacon on a baking sheet covered with parchment paper

Bake for 20 to 25 minutes, or until the bacon is crispy and the jalapenos are soft, in a preheated oven

Before serving, take the toothpicks out

Savor your delectable Pheasant Stuffed Jalapeo Poppers wrapped in bacon!

Ingredients:

• 4 burger patties beef or your choice


• 4 burger buns


• 8 slices of bacon


• 1/2 cup BBQ sauce


• 1 cup mango salsa


• 4 slices of cheddar cheese


• Lettuce leaves


• Tomato slices


• Red onion slices


• Salt and pepper to taste

Instructions:

Warm up the grill over medium-high heat

On both sides, season the burger patties with salt and pepper

Put the bacon slices on the grill and turn them over a few times to make them crispy

Take it out and set it aside

For medium-rare or any other level of doneness you like, grill the burger patties for about 4 to 5 minutes on each side

In the last minute of cooking, cover the grill and put a slice of cheddar cheese on top of each patty

This will melt the cheese

Toast the burger buns on the grill until they are warm and have grill marks while the patties are cooking

Put BBQ sauce on the bottom half of every bun

Put a lettuce leaf on top of the sauce, then a burger patty with cheese that has melted on top of that

Place two pieces of bacon on top of the patty

Put mango salsa on top of the bacon, then tomato and red onion slices

Add the other half of the bun on top, and if you need to, use a toothpick to hold it in place

Have fun with your bacon BBQ mango burgers while they're still hot

Ingredients:

• 1 cup chocolate cake, crumbled


• 1 cup cherries, pitted and halved


• 2 cups vanilla custard


• 1 cup whipped cream


• 1/2 cup chocolate shavings

Instructions:

At the bottom of each serving glass, put a layer of broken chocolate cake

Put some vanilla custard on top of the cake

On top of the custard, put a few cherry halves

Do this again and again until the glass is almost full

Add a big dollop of whipped cream on top

Place small pieces of chocolate on top of the whipped cream

Do this again for each glass that will be used

Put the parfaits in the fridge for at least two hours before you serve them