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st. lawrence invitational showdown

Lava Comms

#RefreshingTreat #CaramelCravings #StarbucksInspired #CoffeeLoversDelight

This avocado ice cream is a creamy and indulgent dessert made with ripe avocados, sweetened condensed milk, and heavy cream. It's easy to make and perfect for avocado lovers looking for a unique twist on traditional ice cream.

Ingredients: 2 ripe avocados, peeled and pitted. 1 can 14 ounces sweetened condensed milk. 1 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: Put avocados, heavy cream, sweetened condensed milk, and vanilla extract in a blender. Mix everything together until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine's box until it gets smooth. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Enjoy scoops of avocado ice cream!

Prep Time: 10 minutes

Cook Time: 20 minutes

blackpool fc senior seasider's walking football

#AvocadoCreamDream #AvocadoObsession #SweetenedCondensedAvocado #CreamyGoodness

Indulge in the delightful flavors of blueberries with this vegan blueberry bliss bowl. Packed with antioxidants, fiber, and essential nutrients, it's a perfect breakfast or snack option to kickstart your day with a burst of energy and goodness.

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1/2 cup rolled oats. 1 tablespoon chia seeds. 1 tablespoon almond butter. 1 cup almond milk. 1 tablespoon maple syrup or agave syrup. Toppings of choice: sliced bananas, fresh blueberries, granola, coconut flakes.

Instructions: Put banana, rolled oats, chia seeds, almond butter, almond milk, and maple syrup or agave syrup in a blender. Blend until smooth. Mix until it's creamy and smooth. Put the stuff into a bowl. Put granola, blueberries, banana slices, and coconut flakes on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Pinecrest Parent Council

#HealthyEating #BlueberryBowl #Vegan

This warm and comforting gluten-free Winter Minestrone soup is made with a variety of vegetables and gluten-free pasta. It's great for staying warm in the winter.

Ingredients: 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 zucchini, diced. 1 cup green beans, chopped. 1 can 14 oz diced tomatoes. 6 cups gluten-free vegetable broth. 1 cup gluten-free pasta e.g., rice pasta. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 cups kale, chopped. 1 can 15 oz cannellini beans, drained and rinsed. Grated Parmesan or dairy-free alternative for topping optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until fragrant. Add diced carrots, celery, zucchini, and green beans. Cook for 5-7 minutes until they begin to soften. Stir in the diced tomatoes and cook for another 2 minutes. Pour in the gluten-free vegetable broth and add gluten-free pasta, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the pasta is al dente. Add chopped kale and cannellini beans, simmer for an additional 3-4 minutes until the kale is wilted. Remove the bay leaf and discard. Serve hot, optionally topped with grated Parmesan or dairy-free alternative. Enjoy your hearty and gluten-free Winter Minestrone!

Prep Time: 15 minutes

Cook Time: 25 minutes

yasmine n majchrzak

#glutenfreewinterminestrone #glutenfreepasta #warmingsoup

This recipe was the winning entry at the Grilled Cheese Invitational in 2012. The combination of sharp cheddar cheese with a hint of garlic and spices creates a flavor explosion in your mouth. Perfectly crispy on the outside and ooey-gooey on the inside, this grilled cheese sandwich is a true champion.

Ingredients: 4 slices of artisanal bread. 8 oz sharp cheddar cheese, grated. 4 tbsp unsalted butter. 1 clove garlic, minced. 1/2 tsp paprika. 1/4 tsp cayenne pepper. Salt and black pepper to taste.

Instructions: Grate cheddar cheese and mix it with minced garlic, paprika, cayenne pepper, a little salt, and a little black pepper in a bowl. To make the cheese filling, mix it well. Place two pieces of artisanal bread side by side and cover one side with a lot of the cheese filling. On top of that, put the other two slices of bread to make two cheese sandwiches. Warm up 2 tablespoons of unsalted butter in a pan or griddle over medium-low heat. Carefully put one of the sandwiches in the pan and cook it until the cheese melts and the bread turns golden brown and crispy. Each side should take three to four minutes. Take the first sandwich out of the pan and set it down. Add the last two tablespoons of unsalted butter to the pan and do it all over again with the second sandwich. The sandwiches are done when the outside is golden brown and the cheese is melted on the inside. Take them out of the pan. After a minute of cooling, cut each sandwich in half diagonally and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

lincoln oldies station

#Winner #GCI2012 #GrilledCheese

This Crock Pot Balsamic Beef recipe is a hassle-free way to enjoy a delicious roast dinner. The beef is slow-cooked in a flavorful mixture of balsamic vinegar, soy sauce, honey, and herbs, resulting in tender, juicy meat with a rich and savory sauce.

Ingredients: 3 lbs beef roast. 1 cup beef broth. 1/2 cup balsamic vinegar. 1/4 cup soy sauce. 1/4 cup honey. 4 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp cornstarch. 2 tbsp water.

Instructions: Place beef roast in the crockpot. In a mixing bowl, combine beef broth, balsamic vinegar, soy sauce, honey, garlic, thyme, rosemary, salt, and pepper. Pour the mixture over the beef roast. Cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreds with a fork. Once cooked, remove the beef from the crockpot and shred with two forks. In a small bowl, mix cornstarch and water to create a slurry. Pour the slurry into the crockpot with the remaining liquid and stir to combine. Return the shredded beef to the crockpot and stir to coat it with the thickened sauce. Allow to cook for an additional 30 minutes on high until the sauce thickens. Serve the balsamic beef over cooked rice or mashed potatoes, garnished with chopped parsley if desired.

Prep Time: 15 minutes

Cook Time: 480 minutes

North Middle School Theater

#BeefRecipe #EasyDinner #SlowCooker

With these delectable shortbread cookies, you can enjoy the perfect combination of zesty orange and rich chocolate flavors. Their buttery texture and irresistible flavor will make them a fan favorite in no time!

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 teaspoon salt. Zest of 1 orange. 1/2 cup mini chocolate chips.

Instructions: Mix the softened butter and powdered sugar in a bowl until the mixture is light and fluffy. Put the salt and all-purpose flour in the bowl. Don't mix any further than that. Spread the mini chocolate chips and orange zest out evenly in the dough as you fold them in. Roll the dough into a log that is about 2 inches across. Cover the log with plastic wrap and put it in the fridge for at least an hour. Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Cut the chilled dough log into rounds that are 1/4 inch thick. Once the baking sheet is ready, put the rounds on it. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. These orange chocolate chip shortbread cookies are delicious. You can eat them once they are quite cool.

Prep Time: 20 minutes

Cook Time: 15 minutes

Galic Zorana

#OrangeZest #ZestyTreats #ButteryDelights #OrangeChocolate

This quinoa avocado salad is both healthy and refreshing. It is full of protein, healthy fats, and bright flavors. It's great as a side dish or light lunch.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 large avocado, diced. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lemon juice. 2 tablespoons extra virgin olive oil. Salt and pepper to taste.

Instructions: In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let it cool. In a large mixing bowl, combine cooked quinoa, avocado, cherry tomatoes, cucumber, red onion, and cilantro. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Cushie Jen

#ProteinPacked #SideDishInspo #RefreshingSalad #HealthyEating

Delicious gluten-free and vegan cookies inspired by Twix bars, with a coconut and caramel filling and dairy-free chocolate coating.

Ingredients: 1 cup gluten-free flour. 1/2 cup almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 cup shredded coconut. 1/2 cup dairy-free caramel sauce. 1 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the gluten-free flour, almond flour, and coconut flour. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Fold in the shredded coconut to the cookie dough. Take spoonfuls of the dough and shape them into small rectangles, similar to the size of a Twix bar. Place them on the prepared baking sheet. Using your thumb or the back of a spoon, create a slight indentation in the center of each cookie. Bake in the preheated oven for about 12-15 minutes, or until the cookies are lightly golden around the edges. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once the cookies are completely cool, spoon a small amount of dairy-free caramel sauce into the indentation of each cookie. In a microwave-safe bowl, melt the dairy-free chocolate chips in 20-30 second intervals, stirring in between, until smooth and melted. Dip each cookie into the melted chocolate, coating the bottom layer. Place the chocolate-coated cookies back on the parchment paper. Drizzle the remaining melted chocolate over the tops of the cookies for a decorative touch. Allow the chocolate to set by placing the cookies in the refrigerator for about 15-20 minutes. Once the chocolate is firm, your Coconut Caramel 'Twix' Cookies are ready to be enjoyed! Store any leftovers in an airtight container.

Prep Time: 20 minutes

Cook Time: 15 minutes

rachel waiters

#CoconutCaramelTwix #GlutenFree #Cookies #Vegan