a ittle orner of sims

[alittlecornerofsims]

Indulge in the creamy goodness of black and white fudge popsicles. A perfect blend of rich chocolate and smooth creaminess, these frozen treats are sure to satisfy your sweet cravings on a hot day.

Ingredients: 1 cup heavy cream. 1 cup whole milk. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 4 ounces semisweet chocolate, chopped. 1 teaspoon vanilla extract.

Instructions: Over medium-low heat, mix heavy cream, whole milk, and sugar in a saucepan. Add unsweetened cocoa powder and mix it in until it's smooth. Add the chopped semisweet chocolate and keep whisking until the chocolate melts and the mixture is well mixed. Now take it off the heat and mix in the vanilla extract. Allow the mixture to cool a little. Fill up each popsicle mold about three quarters of the way to the top with the mixture. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it gets hard. Pour warm water into molds for a short time to loosen popsicles. Then, carefully pull them out of the molds to serve.

Reid P

[alittlecornerofsims]

A tasty mix of soft chicken, sweet cranberries, and crunchy pecans tossed in a creamy dressing. This makes a salad that is both light and tasty.

Ingredients: 2 cups cooked chicken or turkey, shredded. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: Put the cooked chicken or turkey, dried cranberries, and chopped pecans in a large bowl. Add the Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper to a small bowl. Use a whisk to mix the ingredients together. Add the dressing to the chicken and mix it all together by tossing it. The salad should be put in the fridge for at least 30 minutes so that the flavors can mix. Enjoy the cranberry pecan chicken salad on lettuce leaves.

Cooper Bentley

[alittlecornerofsims]

There is soft shredded chicken mixed with creamy sauce in this delicious casserole. There are crunchy Doritos and melted cheese on top.

Ingredients: 2 cups cooked shredded chicken. 1 cup sour cream. 1 can cream of chicken soup. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1 bag Doritos, crushed. 1/2 cup milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine shredded chicken, sour cream, cream of chicken soup, cheddar cheese, mozzarella cheese, milk, garlic powder, onion powder, salt, and black pepper. Mix well. Spread half of the crushed Doritos in the bottom of a greased casserole dish. Pour the chicken mixture over the Doritos layer. Top with the remaining crushed Doritos and sprinkle paprika over the top. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top. Serve hot and enjoy!

Wayne S

[alittlecornerofsims]

This delicious Sweet Tooth Salad will satisfy your sweet tooth. Fresh mixed greens, sweet strawberries, juicy blueberries, candied pecans, and creamy feta cheese are all mixed together in a honey mustard vinaigrette to make a perfect balance of flavors. You can satisfy your sweet tooth in a healthy and tasty way!

Ingredients: 2 cups mixed salad greens. 1 cup sliced strawberries. 1/2 cup blueberries. 1/4 cup candied pecans. 1/4 cup crumbled feta cheese. 1/4 cup honey mustard dressing.

Instructions: Wash and dry the mixed salad greens. Slice the strawberries and rinse the blueberries. In a large bowl, combine the salad greens, strawberries, blueberries, candied pecans, and crumbled feta cheese. Drizzle the honey mustard dressing over the salad. Toss everything gently to combine and coat with the dressing. Serve immediately and enjoy your Sweet Tooth Salad!

Tanya

[alittlecornerofsims]

Experience the authentic flavors of bulgogi in this vegan version featuring marinated tofu cooked to perfection. It's savory, sweet, and packed with Korean-inspired goodness!

Ingredients: 1 block extra-firm tofu, pressed and sliced. 1/4 cup soy sauce. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon rice vinegar. 1 tablespoon gochujang Korean red pepper paste. 1 tablespoon sesame seeds. 2 green onions, thinly sliced. 1 tablespoon vegetable oil, for cooking.

Instructions: In a bowl, whisk together soy sauce, maple syrup, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, and green onions. Add tofu slices to the marinade, ensuring they are fully coated. Let marinate for at least 30 minutes. Heat vegetable oil in a skillet over medium-high heat. Remove tofu from marinade reserve marinade for later and cook in the skillet for 4-5 minutes on each side, or until browned and slightly crispy. Pour reserved marinade into the skillet and simmer for 2-3 minutes, until slightly thickened. Serve vegan bulgogi hot over rice or with lettuce wraps. Enjoy!

Naomi Collier

[alittlecornerofsims]

These Mini Vegan Pecan Pies are a tasty treat that you can eat in small amounts and enjoy any time. These are made with healthy ingredients and taste great with pecans. They will satisfy your sweet tooth without using any animal products. These mini pies will be a hit at any event, whether it's a holiday party or just a treat for yourself.

Ingredients: 1 cup pecans, chopped. 1/2 cup maple syrup. 1/4 cup coconut sugar. 2 tablespoons coconut oil, melted. 1 tablespoon ground flaxseed. 3 tablespoons water. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 package vegan pie crust store-bought or homemade.

Instructions: Set the oven to 350F 175C and heat it up. To make a flax egg, put water and ground flaxseed in a small bowl. Let it sit for 5 minutes. Chop the pecans and put them in a different bowl. Add the maple syrup, coconut sugar, melted coconut oil, vanilla extract, and salt. Mix well. The flax egg should be added to the pecan mixture and mixed in well. Slice the vegan pie crust into circles that fit the mini muffin tin cups. You can use a cookie cutter or a glass to do this. The circles of pie crust should be pressed into the mini muffin tin to make small pie crust cups. Fill up almost all of the pie crust cups with the pecan filling. It should be baked in a hot oven for twenty to twenty-five minutes, or until the crust is golden brown and the filling is set. Take the mini pecan pies out of the oven and let them cool for 10 minutes in the muffin tin. Then carefully move them to a wire rack to cool all the way through. Serve and have fun!

Maria

[alittlecornerofsims]

Enjoy this easy vegan chicken dish with a sweet and tangy fig sauce. It's quick to make and packed with flavor, perfect for a satisfying weeknight dinner.

Ingredients: 4 pieces vegan chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup dried figs, chopped. 1 cup vegetable broth. 2 tablespoons balsamic vinegar. 2 tablespoons maple syrup. 1 teaspoon Dijon mustard. 1 tablespoon cornstarch dissolved in 2 tablespoons water. Fresh thyme leaves for garnish.

Instructions: Season vegan chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add seasoned vegan chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove cooked vegan chicken breasts from the skillet and set aside. In the same skillet, add chopped dried figs, vegetable broth, balsamic vinegar, maple syrup, and Dijon mustard. Bring the mixture to a simmer and cook for 5 minutes until the figs are soft. Stir in the cornstarch mixture and cook for another 2-3 minutes until the sauce thickens. Return the cooked vegan chicken breasts to the skillet, spooning the fig sauce over them. Garnish with fresh thyme leaves. Serve hot and enjoy!

Kayla S

[alittlecornerofsims]

Jacqueline Kennedy's classic waffle recipe makes a tasty breakfast. The light and fluffy waffles are great for a leisurely breakfast in the morning.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Put the eggs in a different bowl and beat them. Then add the milk, oil, and vanilla extract. Add the wet ingredients to the dry ones and mix them together just until they are mixed. It's okay if there are some lumps; don't mix it too much. Warm up your waffle iron and grease it if it needs it. Pour the waffle batter onto a waffle iron that has already been heated. Follow the directions on the waffle iron until the waffles are golden brown and crispy. Serve hot with syrup, fresh berries, whipped cream, or anything else you like on top.

Steph