Arley Just Doodle It

Aatsp Georgia Camp - Zero Hour Georgia - Guess The Wordle - Wolfy Vart - Lei Zhang

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Delicious pumpkin spice latte muffins with a surprise Nutella filling, perfect for cozy mornings.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup pumpkin puree. 1/2 cup brewed coffee, cooled. 1/4 cup vegetable oil. 1/4 cup milk. 1 egg. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. Nutella for filling.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, whisk together the pumpkin puree, brewed coffee, vegetable oil, milk, and egg until well combined. In a separate bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fill each muffin cup halfway with the muffin batter. Place a small spoonful of Nutella in the center of each muffin cup, then top with more muffin batter to cover the Nutella. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the muffins comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Pumpkin Spice Latte Nutella Muffins with a cup of your favorite coffee!

Prep Time: 15 minutes

Cook Time: 18 minutes

Sherm Dizzy

[arley-just-doodle-it]

This Easy Chicken Tortellini Soup is a delicious and nutritious family favorite, perfect for a quick and satisfying meal. Packed with tender chicken, cheese-filled tortellini, and fresh vegetables, it's a comforting bowl of goodness.

Ingredients: 1 lb boneless, skinless chicken breast, diced. 1 medium onion, finely chopped. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 6 cups chicken broth. 1 can 14 oz diced tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1 package 9 oz refrigerated cheese tortellini. 2 cups fresh spinach, chopped. Grated Parmesan cheese for serving.

Instructions: In a large pot, saut chicken until browned. Add onions, carrots, celery, and garlic; cook until vegetables are tender. Pour in chicken broth and diced tomatoes; season with oregano, basil, thyme, salt, and pepper. Bring soup to a boil, then reduce heat and simmer for 15 minutes. Add tortellini and cook according to package instructions. Stir in chopped spinach and cook until wilted. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

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A simple and flavorful meal made with just five ingredients. The Italian dressing adds zesty flavor while the Parmesan cheese adds a creamy touch. Perfect for a hassle-free dinner.

Ingredients: 4 chicken breasts. 4 potatoes, diced. 1 cup Italian dressing. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder.

Instructions: Place chicken breasts and diced potatoes in the slow cooker. In a small bowl, mix together Italian dressing and garlic powder. Pour the dressing mixture over the chicken and potatoes. Sprinkle Parmesan cheese on top. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and potatoes are tender.

Prep Time: 10 minutes

Cook Time: 240 minutes

Diamond Scape

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These Bacon and Cheese Stuffed Burgers are a delicious twist on classic burgers. Juicy beef patties are stuffed with crispy bacon and cheddar cheese, creating a burst of flavor in every bite. Perfect for your next barbecue!

Ingredients: 1 lb ground beef. 4 slices bacon. 4 slices cheddar cheese. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomatoes, onions optional, for garnish.

Instructions: After cooking the bacon until it's crispy, break it up. Cut the ground beef into 8 equal pieces and press each one into a thin patty. On four of the patties, put a slice of cheese and some bacon bits. Put another patty on top of each one and seal the edges, making stuffed burgers. Put salt and pepper on the outside of the burgers. Warm up your grill or pan on the stove over medium-high heat. To get the burgers medium-rare to medium-done, grill them for four to five minutes on each side. For a minute or two, toast the buns on the grill. Add toppings like lettuce, tomatoes, and onions to your burgers if you want to. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

400 Rustic Station

[arley-just-doodle-it]

These tasty black bean and feta tacos with a cool strawberry mango salsa will dazzle your taste buds. Tacos are delightful when the creamy feta, sweet-tangy salsa, and savory beans are combined.

Ingredients: 1 can black beans, drained and rinsed. 1 cup crumbled feta cheese. 8 small flour tortillas. 1 cup strawberries, diced. 1 cup mango, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Feta crumbles and black beans should be combined in a bowl. Blend thoroughly. Make the salsa by putting the strawberries, mango, red onion, cilantro, lime juice, salt, and pepper in a separate bowl. Gently toss to mix. In a skillet over medium heat, warm the olive oil. For about 30 seconds on each side, reheat the tortillas. Spoon the black bean and feta mixture onto each tortilla, then top with the strawberry mango salsa to assemble the tacos. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 5 minutes

Squash Topfit

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Enjoy the warm and comforting tastes of fall with this delicious Pear Spice Latte. A coffee drink that tastes great all year long thanks to the sweetness of ripe pears and the warmth of spices.

Ingredients: 1 ripe pear, peeled, cored, and chopped. 1 cup milk any type. 1 shot of espresso or 1/2 cup of strong brewed coffee. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1 tablespoon honey or maple syrup adjust to taste. Whipped cream optional. Pear slices or cinnamon sticks for garnish optional.

Instructions: In a blender, combine the chopped pear, milk, ground cinnamon, ground nutmeg, and ground cloves. Blend until smooth and well combined. Pour the mixture into a small saucepan and heat over medium-low heat, stirring occasionally, until it's hot but not boiling. Brew a shot of espresso or prepare strong coffee. In a serving mug, combine the hot espresso or coffee with the pear and spice mixture. Stir in honey or maple syrup to sweeten, adjusting to your taste. If desired, top with whipped cream and garnish with pear slices or a cinnamon stick. Serve hot and enjoy your homemade Pear Spice Latte!

Prep Time: 10 minutes

Cook Time: 5 minutes

Squirrelly Production

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Indulge in the rich flavors of Thailand with this comforting Thai meatball and egg drop soup. The fragrant broth is infused with coconut milk, Thai red curry paste, and fish sauce, while tender chicken meatballs and delicate egg ribbons add heartiness to each spoonful. It's a satisfying and aromatic dish that's perfect for any occasion!

Ingredients: For the meatballs:. 1 lb ground chicken. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. 1 tablespoon fresh ginger, grated. 1 tablespoon soy sauce or coconut aminos. 1 teaspoon fish sauce. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. For the soup:. 6 cups chicken broth. 1 cup coconut milk. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 2 green onions, thinly sliced. 2 eggs, beaten. Fresh cilantro leaves for garnish optional.

Instructions: In a large bowl, mix together all the ingredients for the meatballs until well combined. Form the mixture into small meatballs, about 1 inch in diameter. In a large pot, bring the chicken broth to a simmer over medium heat. Add the coconut milk, Thai red curry paste, fish sauce, lime juice, and green onions to the pot. Stir to combine. Carefully drop the meatballs into the simmering broth, one at a time. Let the meatballs cook in the broth for about 10 minutes, or until cooked through. Once the meatballs are cooked, slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons. Simmer the soup for another 2-3 minutes to cook the eggs. Taste the soup and adjust the seasoning with salt, pepper, or additional lime juice if needed. Serve the soup hot, garnished with fresh cilantro leaves if desired. Enjoy this delicious Thai-inspired soup with flavorful meatballs and comforting egg ribbons!

Prep Time: 15 minutes

Cook Time: 25 minutes

Laser RC

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A delicious take on the traditional hot brown sandwich is this Kentucky Hot Brown Bake. It has a crescent roll crust and tastes like turkey, bacon, and cheesy goodness. Ideal for breakfast, lunch, or dinner, this recipe is sure to become a favorite among the whole family.

Ingredients: 1 package of crescent rolls. 1 pound of cooked turkey, sliced or shredded. 8 slices of bacon, cooked and crumbled. 2 cups of shredded cheddar cheese. 1 cup of cherry tomatoes, halved. 1/2 cup of mayonnaise. 1/4 cup of grated Parmesan cheese. 2 tablespoons of all-purpose flour. 1 tablespoon of Dijon mustard. 1/2 teaspoon of salt. 1/4 teaspoon of black pepper. 1/4 teaspoon of paprika. Fresh parsley for garnish.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking dish. Unroll the crescent roll dough and press it into the bottom of the prepared baking dish to form a crust. Bake in the preheated oven for 10 minutes or until lightly golden. While the crust is baking, in a mixing bowl, combine mayonnaise, grated Parmesan cheese, all-purpose flour, Dijon mustard, salt, black pepper, and paprika. Mix until well combined. Spread the cooked turkey evenly over the baked crescent roll crust. Pour the mayonnaise mixture over the turkey and spread it out to cover the turkey. Sprinkle shredded cheddar cheese over the top of the mayonnaise mixture. Place the halved cherry tomatoes on top of the cheese layer, and then sprinkle the crumbled bacon over everything. Bake in the preheated oven for an additional 25-30 minutes, or until the cheese is bubbly and the edges are golden brown. Garnish with fresh parsley before serving. Enjoy your delicious Kentucky Hot Brown Bake!

Prep Time: 15 minutes

Cook Time: 40 minutes

Charlady

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Peanut Butter Blossoms are classic cookies featuring a soft peanut butter cookie base crowned with a chocolate Hershey's Kiss. They're a delightful blend of flavors and textures, perfect for any occasion.

Ingredients: 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 1 egg. 1 1/4 cups all-purpose flour. 3/4 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 48 chocolate Hershey's Kisses, unwrapped.

Instructions: Warm the oven up to 190C 375F. Mix the brown sugar, peanut butter, butter, and egg in a large bowl until everything is well mixed. Salt, baking soda, baking powder, and flour should all be added. Mix until a dough starts to form. Roll the dough into 1-inch balls and coat them in sugar. Place balls about 2 inches apart on baking sheets that have not been greased. Place in the oven and bake for 8 to 10 minutes, or until the edges turn golden brown. As soon as you take the cookies out of the oven, press a Hershey's Kiss into the middle of each one. After a few minutes on the baking sheets, move the cookies to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

First Congregational Church

[arley-just-doodle-it]

A delicious keto-friendly dessert featuring the flavors of pumpkin and spices, this angel food cake is light, fluffy, and perfect for fall or any time of the year.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 1/2 cup powdered erythritol. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/8 tsp cloves. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/2 cup unsweetened almond milk. 6 large egg whites. 1/4 tsp cream of tartar.

Instructions: Set the oven to 350F 175C and heat it up. Add almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to a large bowl. Use a whisk to mix the ingredients together. Use a different bowl to mix the almond milk, vanilla extract, and pumpkin puree. Slowly add the wet ingredients to the dry ones and mix them together until everything is well mixed. Beat the egg whites and cream of tartar together in a different clean bowl until stiff peaks form. Mix the egg whites into the batter slowly until there are no more white spots. Put the batter into an angel food cake pan that hasn't been greased. Bake for 35 to 40 minutes, or until the cake's top is golden brown and just barely springs back when touched. Take it out of the oven and put it on a wire rack upside down to cool for about an hour. After the cake has cooled, run a knife around the edges and flip it over onto a plate to serve. Cut and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

Now Diving Center

[arley-just-doodle-it]

These chicken kabobs are a perfect appetizer for your next gathering. They are marinated in a flavorful blend of spices and grilled to perfection, resulting in juicy and tender bites with a smoky char. Your guests will love these kabobs!

Ingredients: 1 lb boneless chicken breasts, cut into 1-inch cubes. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 8 wooden skewers, soaked in water for 30 minutes. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 lemon, juiced. Fresh parsley, for garnish.

Instructions: Put the lemon juice, olive oil, minced garlic, paprika, cumin, salt, black pepper, and salt into a bowl. This will make a marinade. Put the chicken, red bell pepper, green bell pepper, and red onion on the wet wooden skewers one after the other. Fill a small dish with water and pour the marinade over the skewers. Be sure to coat the kabobs well. Cover and put in the fridge for at least 30 minutes. For the best flavor, let it sit overnight. Warm up the grill over medium-high heat. The chicken kabobs should be cooked on the grill for 10 to 12 minutes, turning them over every so often, until the chicken is fully cooked and the vegetables are slightly charred. Take it off the grill and add fresh parsley on top. Enjoy your tasty chicken kabobs while they're still hot!

Prep Time: 45 minutes

Cook Time: 12 minutes

Allevamento Spirito Libero

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Indulge in a guilt-free dessert with this Paleo Vegan Cinnamon Roll Ice Cream. Made with wholesome ingredients like bananas, coconut cream, and maple syrup, it's a creamy and delicious treat that satisfies your sweet tooth.

Ingredients: 3 ripe bananas, frozen. 1/4 cup coconut cream. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1/4 cup chopped pecans optional.

Instructions: Put frozen bananas, coconut cream, maple syrup, cinnamon, and vanilla extract in a blender or food processor. Blend or process until the mixture is smooth and creamy. Put the mixture in a container that can go in the freezer, and if you want to, stir in chopped pecans. The food should be frozen for at least 4 hours or until it is firm. Put scoops of ice cream in bowls and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Television Quebec

[arley-just-doodle-it]

Indulge in the decadence of this vegan, gluten-free chocolate cream tart. A rich chocolate filling atop a nutty crust makes for a delightful treat suitable for any occasion.

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 can 13.5 oz full-fat coconut milk. 1 cup dairy-free chocolate chips. 2 tablespoons cornstarch. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt. Fresh berries, for garnish optional.

Instructions: Warm the oven up to 175F 350C. Melt the coconut oil and mix it with the cocoa powder, 1/4 cup of maple syrup, and a bowl until a dough forms. Put the dough in a tart pan and press it into the bottom and up the sides. Use a fork to make holes in the bottom. For 10 to 12 minutes, or until set, bake the crust. Allow it to totally cool down. While the pan is on medium heat, mix the cornstarch, vanilla extract, salt, 1/4 cup of maple syrup, chocolate chips, and coconut milk. For about 5 to 7 minutes, stir the mixture until the chocolate melts and it gets thicker. Put the chocolate filling into the tart crust that has been left to cool. Use a spatula to make the top smooth. Put the tart in the fridge for at least two hours, or until it's set. When the tart is done, take it out of the pan and, if you want, decorate it with fresh berries. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

City Rockfest Tour 2018

[arley-just-doodle-it]

Creamy, tangy, and refreshing, these Avocado Lime Margaritas are a unique twist on the classic cocktail. The avocado adds a creamy texture and healthy fats, while the lime juice and tequila give it that classic margarita flavor.

Ingredients: 2 ripe avocados. 1/2 cup fresh lime juice. 1/2 cup agave nectar. 1/4 cup tequila. 2 cups ice cubes. lime slices, for garnish.

Instructions: Use a blender to blend everything together until it's smooth. Put it in glasses and top them off with lime slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

Whimple Parish Council

[arley-just-doodle-it]

Enjoy the sweet and crunchy taste of Oreo Pancakes. Crushed Oreos are sprinkled all over these fluffy pancakes, which make a great breakfast treat.

Ingredients: 1 cup pancake mix. 1/2 cup milk. 1 egg. 4 Oreo cookies crushed. 1/2 tsp vanilla extract. Whipped cream optional. Additional crushed Oreos optional.

Instructions: In a mixing bowl, combine pancake mix, milk, egg, crushed Oreos, and vanilla extract. Mix until well combined. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Remove from the skillet and repeat with the remaining batter. Serve hot with whipped cream and additional crushed Oreos if desired. Enjoy your delicious Oreo Pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Tcaps 24/7

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Indulge in the deliciousness of gluten-free strawberry buttercream frosting that's perfect for cakes and cupcakes. The natural sweetness of fresh strawberries adds a burst of flavor to your desserts.

Ingredients: 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/2 cup fresh strawberries, pureed and strained. 1 teaspoon pure vanilla extract. A pinch of salt. 2-3 tablespoons milk use a gluten-free milk substitute if needed.

Instructions: Put the softened butter in a bowl and beat it until it is smooth and creamy. Slowly add the powdered sugar and keep beating until everything is well mixed and fluffy. Put in the vanilla extract, a pinch of salt, and the fresh strawberry puree. Mix until everything is well combined. If the frosting is too thick, slowly add milk or a gluten-free milk substitute until it tastes the way you want it to. It's ready to use when the frosting is smooth and fluffy. You can either pipe or spread the gluten-free strawberry buttercream frosting on your cupcakes or cakes.

Prep Time: 15 minutes

Cook Time: 0 minutes

Hoping To Help

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A delightful chocolate treat, these Minion Moon Pies are loaded with chocolate and gooey marshmallow. They're ideal for themed parties or as a fun snack for both kids and adults because of their adorable Minion faces!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup whole milk. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon baking soda. 1 egg yolk. Marshmallow cream or marshmallow fluff. Chocolate chips or chocolate chunks. Yellow food coloring.

Instructions: In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda. Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs. In a separate bowl, whisk together the milk, vanilla extract, and egg yolk. Pour the wet mixture into the dry ingredients and stir until a dough forms. If needed, add a little more flour to prevent sticking. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Preheat your oven to 350F 175C. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles from the dough. You'll need two circles for each moon pie. Place half of the dough circles on a baking sheet lined with parchment paper. Add a small amount of marshmallow cream and some chocolate chips or chunks to the center of each dough circle. Place a second dough circle on top of each filled one and press the edges together to seal. Bake in the preheated oven for 10-12 minutes or until the moon pies are set. Remove from the oven and let them cool completely. Mix a few drops of yellow food coloring with a small amount of marshmallow cream to create the minion's faces, and use this to decorate the moon pies.

Prep Time: 45 minutes

Cook Time: 10-12

Stephane Villeneuve