Andy Westface

IAA - Memorial Benny van Steelant - Lombards Civil War - Memphis Jewelry - Allison Linnell

[andywestface]

Indulge in these rich and decadent keto-friendly marbled brownies. With a fudgy texture and swirls of cream cheese, they're a delightful treat for anyone following a low-carb lifestyle.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup unsalted butter, melted. 3/4 cup erythritol or your preferred keto-friendly sweetener. 3 large eggs. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup sugar-free chocolate chips. 4 oz cream cheese, softened.

Instructions: Warm the oven up to 175F 350C. Butter or line a square baking pan with parchment paper. Melted butter, erythritol, eggs, vanilla extract, and salt should all be mixed together in a bowl. Mix until it's smooth. Add the sugar-free chocolate chips and mix them in. When the cream cheese is soft, add a tablespoon of erythritol and mix it in another bowl until it is smooth. Spread out half of the brownie batter in the pan that has been prepared. Spread the cream cheese mix on top of the brownie batter. Cover the cream cheese mixture with the rest of the brownie batter. You can make a marbled pattern by swirling the two mixtures together with a knife. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

David Dyason

[andywestface]

Eaten straight from the pan warm, these brownies are infused with the cozy flavors of fall spices, making them perfect for chilly autumn days. Indulge in the comforting combination of cinnamon, nutmeg, and cloves, paired with rich cocoa, for a delightful treat.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 3/4 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a small bowl, whisk together flour, cocoa powder, cinnamon, nutmeg, cloves, and salt. In a separate large bowl, mix together granulated sugar, brown sugar, and melted butter until well combined. Beat in eggs, one at a time, then stir in vanilla extract. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool slightly before cutting into squares. Serve warm straight from the pan. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

CaIS applications for Linux

[andywestface]

You can stay on track while traveling with these keto snack bites. They are a tasty treat that won't throw off your keto diet because they are high in healthy fats and low in carbs. Plus, they're easy to take with you and enjoy!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened shredded coconut. 1/4 cup almond butter. 2 tablespoons coconut oil, melted. 2 tablespoons powdered erythritol or preferred keto sweetener. 1 teaspoon vanilla extract. Pinch of salt. 1/4 cup sugar-free dark chocolate chips.

Instructions: Put shredded coconut, almond butter, melted coconut oil, erythritol, vanilla extract, and a pinch of salt in a bowl. Mix the ingredients together. Mix until everything is well mixed and a dough forms. Add the sugar-free dark chocolate chips and mix them in. Make small balls out of the dough and put them on a baking sheet lined with parchment paper. Put it in the fridge for at least 30 minutes to make it firm. As soon as the bites are firm, put them in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 0 minutes

Linda Seiffert

[andywestface]

If you are on a gluten-free or keto diet, this low-carb coconut flour corn bread is a great alternative to regular cornbread. It's tasty and moist, and goes well with soups and stews or as a snack by itself.

Ingredients: 1/2 cup coconut flour. 1/4 cup unsweetened shredded coconut. 4 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 teaspoon baking powder. 1/2 teaspoon salt. Optional: 1 tablespoon erythritol or preferred low-carb sweetener for a slightly sweet taste.

Instructions: Preheat oven to 350F 175C and grease a loaf pan with coconut oil. In a mixing bowl, combine coconut flour, shredded coconut, baking powder, salt, and optional sweetener if using. In another bowl, whisk together eggs, melted coconut oil, and almond milk until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Transfer the batter into the greased loaf pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and serve as desired. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Hilliard Comstock Middle School

[andywestface]

Indulge in the irresistible combination of coconut, almonds, and chocolate with these delightful Almond Joy Truffles. This no-bake treat is easy to make and perfect for satisfying your sweet cravings.

Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 1/4 cup cocoa powder. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1/2 cup whole almonds. 1/2 cup chocolate chips semi-sweet or dark.

Instructions: Shred the coconut, mix the almond flour, and add the cocoa powder to a bowl. Melt some coconut oil and add it along with vanilla extract and almond extract. Mix everything together well. Put about a tablespoon of the mix in your palm and press it down. To make a truffle, put a whole almond in the middle and wrap the mixture around it. Do it again with the rest of the mixture and the almonds. Put the truffles on a baking sheet lined with parchment paper. Put the tray in the fridge for 15 to 20 minutes to firm up. Melt the chocolate chips in a bowl that can go in the microwave or over two pots of water until they are smooth and creamy. Make sure to cover every truffle completely with the melted chocolate. A fork can help you do this. Put the truffles back on the tray that has been lined with parchment paper. After covering all the truffles, put them back in the fridge for another 15 to 20 minutes to let the chocolate set. The truffles are ready to eat once the chocolate has set. Keep them in the fridge in a container that won't let air in. You can add some shredded coconut or crushed almonds to the top of each truffle before the chocolate sets completely if you want to.

Prep Time: 30 minutes

Cook Time: 0 minutes

haagen daz siberians

[andywestface]

Quick and simple to make, this Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy is a tasty and healthful dish. The earthy shiitake mushrooms, tender bok choy, and succulent shrimp are all wonderfully balanced by the slightly spicy, garlicky sauce. For a filling supper, serve it over steamed rice.

Ingredients: 1 lb large shrimp, peeled and deveined. 8 oz shiitake mushrooms, sliced. 2 heads bok choy, chopped. 4 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 2 tablespoons vegetable oil. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a bowl, combine soy sauce, oyster sauce, minced garlic, sesame oil, and red pepper flakes. Mix well and set aside. Heat vegetable oil in a large skillet or wok over high heat. Add sliced shiitake mushrooms and stir-fry for 2-3 minutes until they begin to soften. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove them from the skillet and set aside. In the same skillet, add the chopped bok choy and stir-fry for 2-3 minutes until it wilts and becomes tender. Return the cooked shrimp to the skillet, pour the sauce over the ingredients, and stir-fry for an additional 2 minutes to heat everything through. Season with salt and pepper to taste. Serve the Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy over cooked rice. Enjoy your delicious stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Westside Master Recyclers

[andywestface]

A refreshing and zesty cocktail featuring the tanginess of grapefruit, the warmth of ginger, and the freshness of basil.

Ingredients: 2 oz ginger-infused vodka. 4 oz grapefruit juice. 2-3 basil leaves. Club soda.

Instructions: In a shaker, muddle basil leaves with ginger-infused vodka. Add grapefruit juice to the shaker and shake well with ice. Strain the mixture into a glass filled with ice. Top off with club soda. Garnish with a basil leaf or grapefruit wedge, if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Music Man of Steel

[andywestface]

These Nut-Free Snowball Cookies are incredibly easy to make with cake mix as the base. They are soft, buttery, and coated in a delightful layer of powdered sugar. Perfect for those with nut allergies or anyone who enjoys a simple and tasty treat!

Ingredients: 1 box of white or yellow cake mix nut-free. 1/2 cup 1 stick unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup powdered sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. In a large mixing bowl, combine the cake mix, melted butter, eggs, and vanilla extract. Mix the ingredients together until a smooth dough forms. Roll out small pieces of dough into balls that are 1 inch across. Leaving some space between each cookie, put the dough balls on the baking sheet that has been made ready. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until the edges start to turn a light golden color. Take the cookies out of the oven and leave them on the baking sheet to cool for a few minutes. Cover all of the cookies with powdered sugar while they are still warm. You could also put powdered sugar in a shallow dish and roll the cookies in it. Once all of the cookies are covered in powdered sugar, put them on a wire rack to cool completely. If you want to add even more sweetness, you can roll the cookies in powdered sugar again after they have cooled down. With milk or your favorite hot drink, these tasty snowball cookies don't have any nuts in them.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dawn Rosendahls Altered Books

[andywestface]

Use this simple recipe to savor the luxury of homemade gourmet chocolate. Add your preferred toppings to make it a truly decadent treat.

Ingredients: 1 cup of high-quality chocolate chips or chunks. 1/4 cup of heavy cream. 1/4 cup of unsalted butter. 1/4 cup of powdered sugar. 1 teaspoon of pure vanilla extract. Pinch of sea salt. Optional toppings: chopped nuts, dried fruits, or edible flowers.

Instructions: In a microwave-safe bowl, combine the chocolate chips or chunks and heavy cream. Microwave in 20-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth. Stir in the unsalted butter until it's fully incorporated into the chocolate mixture. Add the powdered sugar, pure vanilla extract, and a pinch of sea salt. Stir until all the ingredients are well combined and the mixture is glossy. Pour the chocolate mixture into molds or a lined baking sheet, spreading it evenly. If desired, sprinkle your choice of toppings over the chocolate. Refrigerate the chocolate for at least 2 hours, or until it's set and firm. Once the chocolate has hardened, remove it from the molds or break it into pieces if using a baking sheet. Your homemade gourmet chocolate is ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 5 minutes

Extreme Tree Service

[andywestface]

A delicious twist on the classic French onion soup, this burger is loaded with caramelized onions, Gruyere cheese, and a flavorful beef patty. The perfect fusion of comfort food and burger indulgence!

Ingredients: 1 lb ground beef. 4 burger buns. 1 cup Gruyere cheese, shredded. 2 large onions, thinly sliced. 4 cups beef broth. 1/2 cup red wine. 2 tbsp butter. 2 tbsp olive oil. 1 tsp thyme, dried. Salt and pepper to taste. 1/4 cup mayonnaise. 1 tbsp Dijon mustard. 1 clove garlic, minced. Fresh parsley for garnish.

Instructions: Warm up the butter and olive oil in a big pan over medium-low heat. It will take about 20 minutes of cooking after adding the sliced onions until the onions turn caramelized. Add salt and pepper to the ground beef, then shape it into 4 patties and grill them until they're done the way you like them. Red wine should be used to deglaze the pan after the onions have turned brown. Cook until the wine is gone. After you add the beef broth and thyme to the onions, let them cook for 10 minutes. A sauce can be made by mixing Dijon mustard, mayonnaise, and minced garlic. Put the sauce on the bottom half of each toasted burger bun. Add caramelized onions to the top of each burger bun and then sprinkle Gruyere cheese on top of that. Under the broiler, melt the cheese on the burgers and make them bubbly. Put the burgers together, top them with fresh parsley, and serve them with the French onion soup on the side.

Prep Time: 20 minutes

Cook Time: 40 minutes

Marketplace Ministries is a charity in Totnes

[andywestface]

These apple vanilla hand pies are a delightful vegan treat, perfect for snacking or dessert. The combination of sweet apples, warm spices, and fragrant vanilla encased in a flaky pie crust will surely satisfy your earthly cravings.

Ingredients: 4 apples, peeled, cored, and diced. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 2 tbsp cornstarch. 1 package vegan pie crust dough store-bought or homemade. 1 tbsp plant-based milk for brushing. 1 tbsp cane sugar for sprinkling.

Instructions: Preheat the oven to 375F 190C. In a saucepan, combine diced apples, maple syrup, vanilla extract, cinnamon, nutmeg, and cornstarch. Cook over medium heat until the apples are tender and the mixture is thickened, about 10 minutes. Remove from heat and let cool. Roll out the pie crust dough on a floured surface. Using a cookie cutter or a glass, cut out circles from the dough. Place a spoonful of the cooled apple filling onto half of each dough circle. Fold the dough over the filling to create a half-circle shape. Press the edges firmly to seal, then crimp with a fork. Brush the tops of the pies with plant-based milk and sprinkle with cane sugar. Transfer the pies to a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Remove from the oven and let cool slightly before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

GO MERRY FLOWER

[andywestface]

Tender steak bites and flavorful potatoes infused with garlic butter and herbs make for a hearty and delicious meal straight from your slow cooker. Perfect for a cozy night in or a comforting family dinner.

Ingredients: 1.5 lbs steak, cut into bite-sized pieces. 1 lb baby potatoes, halved. 4 cloves garlic, minced. 1/4 cup butter, melted. 1 tablespoon olive oil. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Fresh parsley, chopped for garnish.

Instructions: Olive oil, Worcestershire sauce, thyme, rosemary, salt, and black pepper should all be mixed together in a bowl with melted butter. Put steak bites and potatoes cut in half into the slow cooker. Spread the butter and herb mixture out evenly over the steak and potatoes. Close the lid and set the heat to low. Let it cook for 4 to 6 hours, or until the potatoes are done and the steak is soft. Add chopped parsley on top when it's done and serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

Kristina Monakhova

[andywestface]

These delectable cookies feature a heavenly combination of rich chocolate, gooey caramel, and crispy crunch. They're ideal for satisfying your sweet tooth on any given day of the week.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup caramel bits. 1 cup crispy rice cereal.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, caramel bits, and crispy rice cereal. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Chocolate Caramel Crunch Cookies as a delightful everyday dessert!

Prep Time: 20 minutes

Cook Time: 10 minutes

Capoeira Academy of Gainesville

[andywestface]

Unicorn Cake Pops are a whimsical and delightful treat that brings a touch of magic to your dessert table. With a colorful and flavorful cake interior, coated in a smooth candy shell, these pops are perfect for unicorn-themed parties or simply to indulge in some enchanting sweetness.

Ingredients: 1 box of cake mix vanilla or funfetti. 1/2 cup vegetable oil. 3 large eggs. 1 cup water. 1 cup frosting vanilla or cream cheese. Assorted food coloring pink, purple, blue. White candy melts. Colorful sprinkles. Edible gold dust optional.

Instructions: Set oven temperature to 175C 350F. Make cake mix using water, eggs, and oil as directed on the package. In a 9 by 13-inch pan, bake the cake and allow it to cool fully. Crumble the cooled cake into fine crumbs in a large bowl. Mix the frosting thoroughly with the cake crumbs after adding it. Split the mixture in half equally. Put a few drops of food coloring into each section to make cake mixtures that are pink, purple, and blue. Roll little balls of each colored mixture into the size of a cake. As directed on the package, melt white candy melts in the microwave. Insert a lollipop stick into a cake ball after dipping its tip into the melted candy. Make sure the cake ball is completely covered by dipping it into the melted candy and letting any extra drip off. Sprinkle some vibrant colors on top while the coating is still wet. To set, place the cake pop inside a Styrofoam block. Applying edible gold dust is optional but adds a magical touch. Continue with the remaining ball of cake. Before serving, let the cake pops completely solidify. Savor the enchanted Unicorn Cake Pops!

Prep Time: 30 minutes

Cook Time: 25 minutes

Flandry Dogs

[andywestface]

These charming Bird Cage Cookies are not only delicious but also visually delightful. Perfect for themed parties or simply as a whimsical treat.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Assorted food coloring. Edible glitter or decorative sprinkles.

Instructions: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into smaller portions and tint each portion with different food coloring. Wrap each colored dough in plastic wrap and chill in the refrigerator for about 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Take a small amount of each colored dough and roll them into thin ropes of different lengths. Arrange the ropes into a pattern on the baking sheets, shaping them into the outline of birdcages. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Once cooled, sprinkle the cookies with edible glitter or decorative sprinkles to add a touch of sparkle. Enjoy your adorable Bird Cage Cookies!

Prep Time: 30 minutes

Cook Time: 12 minutes

Harpeth Hills Ladies Golf Association

[andywestface]

Enjoy the tastes of Greece with these tasty grilled chicken kebabs that have been marinated in Mediterranean spices and come with a cool mint-feta sauce.

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup olive oil. 3 tablespoons Greek yogurt. 3 tablespoons lemon juice. 3 cloves garlic, minced. 1 tablespoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. Wooden or metal skewers. Mint-Feta Sauce:. 1 cup crumbled feta cheese. 1/2 cup Greek yogurt. 1/4 cup fresh mint leaves, chopped. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Olive oil, Greek yogurt, lemon juice, oregano, paprika, salt, and pepper should all be mixed together in a bowl to make the marinade. Make sure the chicken cubes are well covered when you add them to the marinade. Put the food in the marinade for at least an hour or overnight in the fridge. Warm up the grill over medium-high heat. Skewer chicken cubes that have been marinated, leaving a little space between each one. For 12 to 15 minutes, flip the kebabs every so often until the chicken is cooked all the way through and has a nice char. Melt the mint leaves, feta cheese, Greek yogurt, lemon juice, salt, and pepper in a blender. Then, add pepper and blend until the sauce is smooth and creamy. For the Grilled Greek Chicken Kebabs, you can put the Mint-Feta Sauce on the side or pour it over the top. If you want, you can add more fresh mint leaves and lemon wedges as a garnish.

Prep Time: 70 minutes

Cook Time: 15 minutes

BC Stugo

[andywestface]

Indulge in the rich flavors of this Chicken Mozzarella Pasta with Sun-Dried Tomatoes. Tender chicken slices are cooked with garlic, sun-dried tomatoes, and chicken broth, then tossed with al dente penne pasta and topped with melted mozzarella cheese. A perfect harmony of savory and tangy notes, this dish is sure to become a favorite in your dinner rotation.

Ingredients: 8 oz penne pasta. 2 chicken breasts, sliced thinly. 1 cup sun-dried tomatoes, chopped. 2 cloves garlic, minced. 1 cup mozzarella cheese, shredded. 2 tbsp olive oil. 1/2 cup chicken broth. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and cook for one minute. Slice the chicken breasts and add them to the pan. It will take about 5 to 6 minutes of cooking until it is fully cooked and browned. Put in chicken broth and sun-dried tomatoes and mix them in. Let it cook for two to three minutes. Add pasta that has been cooked to the pan. Give the pasta a good toss so that the sauce covers it all. Add pepper and salt to taste. Add some shreds of mozzarella cheese on top. Put the lid on top of the pan and wait two to three minutes for the cheese to melt. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Emyo