Bedeviled Derpy

Rancho 2 Rios - jai llewellyn art - Mount Lorne Co Housing - Celaeno and Doodle - Tyriene Amey

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sign creations

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Kaiju caliber

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kazava

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first presbyterian church

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Chae Law Firm

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Helenas Salon

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atlanta youth energy corps

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Sweet Art Cookies and Treats

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mansão phantomhive

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Enjoy delicious and crispy chicken wings with this easy-to-follow air fryer recipe. These wings are seasoned to perfection and cook up quickly in your Philips Air Fryer.

Ingredients: 12 chicken wings. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder.

Instructions: For 5 minutes, heat the air fryer up to 375F 190C. Add the chicken wings to a large bowl and mix in the garlic powder, onion powder, paprika, salt, and black pepper. Toss the wings until they are well covered. Put the chicken wings that have been seasoned in the air fryer basket in a single layer. Make sure they don't touch each other. For 25 to 30 minutes, flip the wings over halfway through the cooking time at 375F 190C until they are golden brown and crispy. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 30 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

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Indulge in the delightful combination of chocolate chip crumb cake and creamy vanilla yogurt in this parfait. The layers of crumbly cake, smooth yogurt, and chocolate chips create a delicious treat that's perfect for any sweet craving.

Ingredients: 1 cup chocolate chip crumb cake, crumbled. 1 cup vanilla yogurt. 1/2 cup chocolate chips. Whipped cream for topping. Mint leaves for garnish.

Instructions: In a glass or serving bowl, layer the bottom with a portion of crumbled chocolate chip crumb cake. Add a layer of vanilla yogurt on top of the crumb cake. Sprinkle a handful of chocolate chips over the yogurt layer. Repeat the layers until the glass or bowl is filled, finishing with a layer of chocolate chips on top. Top with a generous dollop of whipped cream. Garnish with fresh mint leaves. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

My Big Handyman

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This gluten-free Avocado Green Goddess Dressing is a creamy and healthy salad dressing that's packed with fresh herbs and the goodness of avocado. It's perfect for drizzling over your favorite gluten-free salads.

Ingredients: 1 ripe avocado, pitted and peeled. 1/2 cup fresh spinach leaves. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/4 cup plain Greek yogurt gluten-free. Salt and pepper to taste.

Instructions: In a food processor or blender, combine the avocado, spinach, basil, parsley, minced garlic, and lemon juice. Blend until the mixture is smooth and well combined. With the blender running, slowly drizzle in the olive oil until the dressing reaches your desired consistency. Add the Greek yogurt and continue blending until everything is fully incorporated. Taste the dressing and season with salt and pepper as needed. Transfer the dressing to a glass jar or container and refrigerate for at least 30 minutes before using to allow the flavors to meld together. Serve over your favorite gluten-free salad and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Nagelsalon Sundari

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These delightful holiday cupcakes are not only festive but also easy to make. They resemble charming snow-covered Christmas trees and will be a hit at any holiday gathering.

Ingredients: 1 box of your favorite cupcake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. Green food coloring. 1 cup white frosting. 1 cup powdered sugar. Edible glitter or sprinkles. Miniature ice cream cones. Miniature candy canes.

Instructions: Warm your oven up to the temperature written on the box of cupcake mix. Follow the directions on the package to make the cupcake batter. To make it a bright green color, add green food coloring. Fill cupcake liners two thirds of the way to the top with the green batter, and bake as directed. Allow them to totally cool down. As the cupcakes cool, make the frosting by mixing powdered sugar into 1 cup of white frosting until the frosting is thick and snowy. If you need to, add more powdered sugar. Cover each cupcake with a thick layer of the snowy frosting once they are cool. This will make a snowy mound. You can make the frosting look like snow by adding edible glitter or sprinkles on top of it. To make the shape of a Christmas tree, gently press a small ice cream cone into the middle of each cupcake. Cut the small candy canes in half and put one at the base of each cupcake tree to look like a tree trunk. If you want, you can add more edible decorations to the Christmas tree cupcakes, like small sugar ornaments or silver dragees. Feel free to share and enjoy your cute Christmas tree cupcakes covered in snow!

Prep Time: 20 minutes

Cook Time: 15 minutes

dave hawley

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Indulge in the luxurious flavors of saffron-infused risotto combined with succulent shrimp, creating a dish that's both elegant and comforting.

Ingredients: 1 cup Arborio rice. 3 cups seafood or vegetable broth. 1/2 cup dry white wine. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1 pinch saffron threads. 1 lb shrimp, peeled and deveined. 1/4 cup grated Parmesan cheese. 2 tbsp butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the broth in a pan over medium-low heat. Melt the butter in a different pan over medium heat. When you add the chopped onions and garlic, cook them until they become clear. Add the Arborio rice to the pan and stir it all the time for about two minutes, until it is covered in butter and tastes a little toasted. Add the white wine and stir the rice around a lot while cooking until it's all absorbed. Adding a little warm broth and the saffron threads to the rice mixture will make it taste better. Keep stirring until all of the broth is gone. It will take about 18 to 20 minutes of stirring often and adding the warm broth one ladleful at a time until the rice is creamy and cooked al dente. Add salt and pepper to the shrimp while the risotto is cooking. Set another pan on medium-high heat and add the butter. About two to three minutes on each side, cook the shrimp until they are pink and fully cooked. Add the grated Parmesan cheese and mix it in well after the risotto is done cooking. Add the cooked shrimp on top of the hot risotto and sprinkle with fresh parsley. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

grimes teacher librarian

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Spice up your snacking with this Cajun twist on classic hummus, featuring Camellia Brand chickpeas. Creamy, flavorful, and perfect for parties or as a tasty snack.

Ingredients: 1 can of Camellia Brand chickpeas, drained and rinsed. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon Cajun seasoning. Salt to taste. 2 tablespoons water adjust for desired consistency. Chopped parsley for garnish optional.

Instructions: In a food processor, combine chickpeas, tahini, minced garlic, olive oil, lemon juice, Cajun seasoning, and salt. Blend until smooth, scraping down the sides of the processor as needed. If the hummus is too thick, add water, one tablespoon at a time, until desired consistency is reached. Transfer the hummus to a serving bowl. Garnish with chopped parsley if desired. Serve with pita chips, vegetable sticks, or crackers. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

North Middle School Theater

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These tasty and filling Paleo Protein Snack Bites are a great way to increase your protein intake without consuming a lot of carbohydrates. They are ideal for quick snacks or an energy boost after exercise.

Ingredients: 1 cup almond flour. 1/2 cup almond butter. 1/4 cup honey. 1/4 cup unsweetened shredded coconut. 2 tablespoons chia seeds. 2 tablespoons hemp seeds. 2 tablespoons unsweetened cocoa powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine almond flour, almond butter, honey, shredded coconut, chia seeds, hemp seeds, cocoa powder, vanilla extract, and a pinch of salt. Mix the ingredients until they form a uniform dough. Roll the dough into bite-sized balls and place them on a parchment paper-lined tray. Refrigerate the snack bites for at least 30 minutes to firm them up. Store in an airtight container in the fridge for a quick and nutritious high-protein snack.

Prep Time: 15 minutes

Cook Time: 0 minutes

Everyday Ignorances

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This low-carb cream of zucchini soup is rich and creamy, and it tastes great. It is easy to make and full of good things for you. All you need are some simple things like zucchini, onion, garlic, and broth. It's also gluten-free and good for people on the keto diet, so it can fit a lot of different dietary needs.

Ingredients: 2 large zucchinis, chopped. 1 onion, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 4 cups chicken or vegetable broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a big pot, heat the olive oil over medium-low heat. Put the chopped onion and minced garlic in the pot. Cook for about 5 minutes, or until the onion is soft. After you add the chopped zucchini, cook for 5 more minutes or until they get soft. Add the chicken or vegetable broth and slowly bring the whole thing to a simmer. For about 15 minutes, or until the zucchinis are very soft, let the soup simmer. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add the heavy cream and season with salt and pepper to taste. If you want, you can serve it hot with fresh parsley on top. Enjoy this tasty and creamy cream of zucchini soup that is low in carbs and high in fat.

Prep Time: 10 minutes

Cook Time: 25 minutes

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