Akashara

Janet Frazee Wade - Texas Fairs - Flat Earth Weekend - First Umclex - Graceland Of Tallahassee

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These vegan pumpkin pecan date bars are a delightful blend of sweet, spiced pumpkin goodness and crunchy pecans, perfect for a wholesome snack or dessert.

Ingredients: 2 cups rolled oats. 1 cup pitted dates, soaked in warm water for 10 minutes, then drained. 1 cup pumpkin puree. 1/2 cup pecans, chopped. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt.

Instructions: Start by heating the oven to 350F 175C. Pulse the oats in a food processor until they look like coarse flour. Dates that have been soaked should be put into the food processor along with pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Pulse until nothing is left out. Put the mixture in a bowl and add the chopped pecans. Spread the mixture out evenly in a baking dish that has been lined with parchment paper. Put it in the oven for 25 to 30 minutes, or until the edges turn golden brown and the middle is set. Let it cool all the way down before cutting it into bars. Have fun with your pumpkin pecan date bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

Harpeth Hills Ladies Golf Association

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This indulgent chicken broccoli casserole cooked in a slow cooker will leave you breathless with its creamy texture and flavorful combination of chicken, broccoli, and cheesy goodness.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cups broccoli florets. 1 cup shredded cheddar cheese. 1 can condensed cream of chicken soup. 1/2 cup milk. 1 cup crushed Ritz crackers. 2 tablespoons melted butter. Salt and pepper to taste.

Instructions: In a slow cooker, layer diced chicken and broccoli florets. In a bowl, mix cream of chicken soup, milk, salt, and pepper. Pour mixture over chicken and broccoli. Cover and cook on low for 4-6 hours or until chicken is cooked through. In another bowl, mix crushed Ritz crackers and melted butter. Sprinkle shredded cheddar cheese over the cooked chicken and broccoli, then top with the cracker mixture. Cover and cook on low for an additional 30 minutes or until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 270 minutes

David Dyason

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Enjoy the richness of Bourbon Brown Sugar Ice Cream, which has a great mix of warm brown sugar, creamy textures, and a hint of bourbon that makes for a great balance of flavors. This dessert is a real Southern classic because it has a touch of spice from the cinnamon.

Ingredients: 1 1/2 cups heavy cream. 1 cup whole milk. 3/4 cup brown sugar. Pinch of salt. 5 large egg yolks. 2 tablespoons bourbon. 1 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon.

Instructions: In a saucepan, heat the cream, milk, brown sugar, and salt over medium heat until hot but not boiling. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk a small amount of the hot cream mixture into the egg yolks to temper them, then pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the bourbon, vanilla extract, and ground cinnamon. Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps. Cover and refrigerate until completely chilled, preferably overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of ice cream topped with additional bourbon caramel sauce or crushed pecans if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

Green Island Painting

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A flavorful vegan rice dish combining the zesty tang of lemon, the warmth of black pepper, and the nutty richness of vegan pecorino cheese, all complemented by the crunch of shredded cabbage.

Ingredients: 1 cup rice. 2 cups shredded cabbage. 1 lemon, zest and juice. 2 tablespoons black pepper. 1/4 cup vegan pecorino cheese, grated. 2 tablespoons olive oil. Salt to taste.

Instructions: Cook rice according to package instructions. In a large skillet, heat olive oil over medium heat. Add shredded cabbage and cook until tender, about 5-7 minutes. Add cooked rice to the skillet with cabbage. Mix in lemon zest, lemon juice, black pepper, and vegan pecorino cheese. Stir well to combine and cook for an additional 2-3 minutes until heated through. Season with salt to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Welcome to Miss Bosellos Class

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A cool take on the traditional margarita that has the sour taste of key limes and the sweetness of raspberry syrup.

Ingredients: 2 oz tequila. 1 oz triple sec. 1 oz key lime juice. 1/2 oz raspberry syrup. Fresh raspberries and lime wheel for garnish. Ice cubes.

Instructions: In a shaker, combine tequila, triple sec, key lime juice, and raspberry syrup. Add ice cubes and shake well. Strain into a margarita glass filled with ice. Garnish with fresh raspberries and a lime wheel. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Iron Crest Equestrian

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Enjoy the rich flavors of skirt steak cooked on a BBQ with crispy truffle Parmesan fries. Adding smoky paprika and truffle oil to this dish makes it taste like a gourmet barbecue.

Ingredients: 1.5 lbs skirt steak. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tsp smoked paprika. Salt and black pepper to taste. 1 lb russet potatoes, cut into fries. 2 tbsp truffle oil. 1/2 cup grated Parmesan cheese. 2 tbsp fresh parsley, chopped.

Instructions: Warm up the grill over medium-high heat. Olive oil, smoked paprika, salt, and black pepper should all be mixed together in a bowl. Put this sauce on the skirt steak and let it sit for 30 minutes. Salt and Parmesan cheese should be mixed with the potato fries while the steak is marinating. The skirt steak should be cooked on the grill for four to five minutes on each side for medium-rare. Change the cooking time based on how done you want it. Spread the truffle Parmesan fries out on a baking sheet at the same time. Bake in an oven that has been heated to 400F 200C for 20 to 25 minutes, or until they are golden and crispy. After taking the skirt steak off the grill, let it rest for a few minutes. Then, cut it across the grain. Slice the steak and serve it with a lot of truffle Parmesan fries and fresh parsley on top.

Prep Time: 40 minutes

Cook Time: 15 minutes

Book of Kindness

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These gluten-free citrus marinated steak and pepper tacos are bursting with flavor and perfect for a quick weeknight dinner or entertaining guests. The tangy citrus marinade adds a refreshing twist to classic steak tacos, while the colorful bell peppers and onions bring sweetness and crunch to every bite.

Ingredients: 1 lb flank steak. 1 orange, juiced. 1 lime, juiced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper, to taste. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 onion, thinly sliced. Corn tortillas, for serving. Optional toppings: avocado, cilantro, salsa, lime wedges.

Instructions: In a bowl, combine orange juice, lime juice, minced garlic, cumin, paprika, chili powder, salt, and pepper to create the marinade. Place flank steak in a shallow dish and pour the marinade over it, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best results. Preheat grill or grill pan over medium-high heat. Remove steak from marinade and discard excess marinade. Grill steak for 4-5 minutes per side, or until desired doneness is reached. Remove from grill and let rest for 5 minutes before slicing thinly against the grain. While steak is resting, heat a skillet over medium heat. Add sliced bell peppers and onion to the skillet and cook until softened and slightly charred, about 5-7 minutes. Warm corn tortillas on the grill or in a skillet for about 30 seconds per side. To assemble tacos, place a few slices of grilled steak on each tortilla, top with sauted peppers and onions, and any desired toppings such as avocado, cilantro, salsa, or lime wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

AMT DESIGN

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These crunchy and sweet cinnamon pecans are the ideal snack. You can make the best cinnamon pecans, which are perfect for parties, gifts, or any time as a delicious treat, with just 5 basic ingredients.

Ingredients: 2 cups pecan halves. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 egg white.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Beat the egg white until foamy in a bowl. To ensure even coating, add the pecan halves to the foamy egg white and stir. In a different bowl, combine the salt, sugar, and cinnamon. After sprinkling the sugar mixture over the pecans coated in egg, toss to thoroughly coat. Arrange the coated pecans in a single layer on the baking sheet that has been preheated. For even coating, stir halfway through the 30-minute bake in a preheated oven. Take them out of the oven and leave them on the baking sheet to cool completely. After they're cool, break them apart and savor! Keep enclosed in a sealed container.

Prep Time: 10 minutes

Cook Time: 30 minutes

40o E1

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Bacon Ranch Turkey Wraps are a delicious and satisfying meal that combines the flavors of crispy bacon, tender turkey, creamy ranch dressing, and fresh vegetables. These wraps are perfect for a quick lunch or dinner, and they're great for picnics or packed lunches.

Ingredients: 4 large flour tortillas. 1 pound sliced turkey breast. 8 slices bacon, cooked crispy. 1 cup shredded cheddar cheese. 1/2 cup ranch dressing. 2 cups lettuce leaves. 1 tomato, thinly sliced. 1/2 red onion, thinly sliced.

Instructions: Place the flour tortillas on a clean surface. Put a lot of ranch dressing on each tortilla and spread it out evenly. Place turkey slices, bacon bits, cheddar cheese shreds, lettuce leaves, tomato slices, and red onion slices on top of the dressing. Roll the tortilla up tightly to make a wrap. Fold the sides in toward the middle. To serve, cut the wraps in half diagonally. You can serve it right away or wrap it in foil for a quick meal you can take with you.

Prep Time: 15 minutes

Cook Time: 10 minutes

Second Church of Christ

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You can enjoy the traditional Italian dessert without having to worry about gluten. The gluten-free cannoli are crunchy, creamy, and filled with a tasty ricotta mixture that doesn't have any dairy in it. It's perfect for people who are sensitive to gluten or who want a healthier option.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered sugar. 1/4 teaspoon salt. 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 cup dairy-free chocolate chips. 1 cup dairy-free ricotta cheese. 1/4 cup powdered sugar for filling. 1/2 teaspoon vanilla extract for filling. 1/4 cup chopped pistachios, for garnish. Powdered sugar, for dusting.

Instructions: In a bowl, mix almond flour, coconut flour, powdered sugar, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350F 175C. Roll out the dough between two sheets of parchment paper until thin. Using a cookie cutter or glass, cut out circles from the dough. Wrap each circle around a cannoli tube or a metal tube, sealing the edges with a dab of water. Bake the cannoli shells for 12-15 minutes, until golden brown. Let the shells cool before carefully removing them from the tubes. For the filling, mix dairy-free ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in dairy-free chocolate chips. Pipe or spoon the filling into the cooled cannoli shells. Dust the filled cannoli with powdered sugar and garnish with chopped pistachios before serving.

Prep Time: 45 minutes

Cook Time: 15 minutes

Pyrowatts

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This Honey Chocolate Cake combines the rich flavors of cocoa with the natural sweetness of honey, resulting in a moist and decadent dessert. It's a perfect treat for chocolate lovers with a touch of natural sweetness.

Ingredients: 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 3 large eggs. 1 cup honey. 1 1/2 cups buttermilk. 1 tsp vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9x13-inch baking pan. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the honey and vanilla extract. Add the dry ingredients mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the semisweet chocolate chips. Pour the batter into the prepared baking pan and spread it evenly. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Once cooled, you can optionally drizzle some honey over the top of the cake for added sweetness. Slice, serve, and enjoy your delicious Honey Chocolate Cake!

Prep Time: 20 minutes

Cook Time: 30 minutes

Avon Steps for Success

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A delicious warm spinach salad with crispy prosciutto chips, tangy balsamic dressing, and creamy goat cheese. Perfect for a quick and healthy lunch or dinner!

Ingredients: 4 cups fresh spinach leaves. 4 slices of prosciutto. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. 1/4 cup crumbled goat cheese. Salt and black pepper to taste.

Instructions: Preheat your oven to 350F 175C. Place the prosciutto slices on a baking sheet lined with parchment paper and bake for 8-10 minutes until they become crispy. Remove and let them cool, then break them into chips. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper to make the dressing. In a large mixing bowl, combine the fresh spinach leaves, cherry tomatoes, and red onion slices. Pour the dressing over the salad and toss gently to coat the ingredients. Divide the salad onto serving plates, sprinkle with crumbled goat cheese, and top with the crispy prosciutto chips. Serve the warm spinach salad immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

RuthRolandResonance

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This creamy slow cooker sausage and potatoes dish is a hearty and comforting meal perfect for busy days. The combination of smoked sausage, tender potatoes, and creamy sauce creates a satisfying dinner that the whole family will love.

Ingredients: 1 lb smoked sausage, sliced. 5 medium potatoes, peeled and sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put the potatoes, onion, garlic, and sliced sausage in a slow cooker in that order. Add chicken broth and mix everything together. Add salt, pepper, and dried thyme to taste. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the potatoes are soft. During the last 30 minutes of cooking, add the heavy cream and stir it in. After the food is done, sprinkle it with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Restaurant Hutong

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The spicy shrimp and sweet and sour fruit salsa in these Caribbean Jerk Shrimp Tacos make them very tasty. It's the perfect mix of Caribbean and Mexican flavors, making a delicious meal that's both light and filling.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp Caribbean jerk seasoning. 1 cup diced pineapple. 1 cup diced mango. 1/2 cup diced red onion. 1/2 cup diced bell pepper any color. 1/4 cup chopped cilantro. 1 lime, juiced. 8 small flour tortillas. 1 cup shredded cabbage. 1 avocado, sliced. Optional toppings: sliced jalapenos, sour cream, hot sauce.

Instructions: In a bowl, toss the shrimp with Caribbean jerk seasoning until evenly coated. In another bowl, combine diced pineapple, mango, red onion, bell pepper, cilantro, and lime juice to make the fruit salsa. Mix well. Heat a skillet over medium heat. Cook the shrimp for 2-3 minutes per side until they are cooked through. Warm the tortillas in the skillet or microwave. Assemble the tacos by layering shredded cabbage, jerk shrimp, fruit salsa, avocado slices, and any optional toppings on each tortilla. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Rossi Mobili

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This spicy chicken burger with bacon and guacamole is a tasty take on the regular burger. The seasoned ground chicken patty is cooked just right on the grill and then topped with crispy bacon, creamy guacamole, and, if you want, spicy jalapeos for an extra kick. You're sure to enjoy this burger because it's full of flavor.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup diced red onion. 2 cloves garlic, minced. 1 tsp cayenne pepper. 1/2 tsp paprika. Salt and pepper to taste. 4 hamburger buns. 4 slices of bacon, cooked. 1 cup guacamole. Lettuce leaves. Tomato slices. Sliced jalapeos optional. Mayonnaise optional. Sliced cheese of your choice optional.

Instructions: Ground chicken, breadcrumbs, grated Parmesan cheese, diced red onion, minced garlic, cayenne pepper, paprika, salt, and pepper should all be mixed together in a bowl. Combine well. Cut the chicken mixture into four equal parts and form each one into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. About 4 to 5 minutes on each side, or until they are cooked all the way through and have a nice sear on the outside. Check to see if the temperature inside reaches 74F 165C. Dot the hamburger buns with butter and toast them on the grill or in a toaster until they are just barely browned. Put lettuce leaves on the bottom half of each bun before putting the burgers together. On top of the lettuce, put a cooked chicken patty. If you like it spicy, put a slice of bacon, tomato slices, and jalapeo slices on top of each patty. Put guacamole on the top half of each bun, and if you want, add a dollop of mayonnaise. While the chicken patty is still on the grill, put a slice of cheese on top of it and let it melt a bit. This will make a cheeseburger. Add the cheese or chicken patty to the top half of the bun. Cover with guacamole. Your spicy chicken burger with bacon and guacamole is now ready to be served.

Prep Time: 15 minutes

Cook Time: 10 minutes

Wheelers Well RM

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Ayam Goreng Mentega is a delicious Indonesian stir-fry dish featuring crispy fried chicken chunks coated in a luscious and buttery sweet soy sauce. It's a perfect combination of savory and sweet flavors with a hint of freshness from the vegetables. Enjoy this flavorful dish that's quick and easy to make!

Ingredients: 500g boneless chicken, cut into bite-sized pieces. 2 cloves garlic, minced. 1 onion, thinly sliced. 2 tablespoons soy sauce. 2 tablespoons sweet soy sauce kecap manis. 1 tablespoon oyster sauce. 1 tablespoon butter. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 carrot, julienned. Salt and pepper to taste. Cooking oil for frying.

Instructions: Heat cooking oil in a wok over medium-high heat. Fry the chicken pieces until golden brown and crispy. Remove and drain on paper towels. In the same wok, remove excess oil, leaving about 1 tablespoon. Add minced garlic and sliced onion, saut until fragrant and the onion turns translucent. Add the fried chicken back to the wok and stir well. Pour in soy sauce, sweet soy sauce, and oyster sauce. Stir-fry for a few minutes until the chicken is coated with the sauce. Add the sliced red and green bell peppers, and julienned carrot. Stir-fry for another 2-3 minutes until the vegetables are slightly tender. Add butter to the wok and continue to stir-fry until it melts and coats everything with a rich buttery flavor. Season with salt and pepper to taste. Serve hot with steamed rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

Hungry Crow

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Turn your waffle iron into a versatile kitchen tool and make deliciously crispy hash browns with this easy recipe. Perfect for breakfast or brunch!

Ingredients: 2 cups shredded potatoes. 1/4 cup finely chopped onion. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Preheat your waffle iron. In a bowl, combine the shredded potatoes, chopped onion, grated Parmesan cheese, olive oil, salt, and pepper. Mix well. Lightly grease the waffle iron with cooking spray or oil. Place a portion of the potato mixture onto the center of the waffle iron, then close the lid. Cook for about 8-10 minutes, or until the hash browns are golden brown and crispy. Carefully remove the hash browns from the waffle iron using a fork or spatula. Repeat with the remaining potato mixture. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Krohn 8th Grade Science