Blizzard Games

Aerografix - The Hammervilles - When Someone Becomes A Memory - Cornelius Berkowitz - A. Emmanuel Leadon

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Enjoy the creamy goodness of homemade coconut butter, perfect for spreading on toast, adding to smoothies, or using in baking recipes. This gluten-free and vegan-friendly recipe requires just one ingredient and minimal effort!

Ingredients: 2 cups unsweetened shredded coconut.

Instructions: Add the shredded coconut to a high-speed blender or food processor. Blend or process on high speed for 8-10 minutes, stopping occasionally to scrape down the sides with a spatula. Continue blending until the coconut turns into a smooth and creamy butter-like consistency. Store the coconut butter in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer shelf life.

Prep Time: 15 minutes

Cook Time: 10 minutes

Wild Side Hiking

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This Quinoa Brittle is a delightful vegan treat that's naturally sweetened and irresistibly crispy. The combination of quinoa, maple syrup, almond butter, and coconut oil creates a crunchy texture with a hint of nutty flavor. Perfect for satisfying your sweet tooth while still enjoying wholesome ingredients!

Ingredients: 1 cup quinoa. 1/2 cup maple syrup. 1/4 cup coconut oil. 1/4 cup almond butter. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking soda.

Instructions: Preheat oven to 325F 160C. Line a baking sheet with parchment paper. Rinse quinoa thoroughly and drain. In a saucepan, combine maple syrup, coconut oil, almond butter, salt, and vanilla extract over medium heat, stirring until well combined and smooth. Remove from heat and stir in quinoa until evenly coated. Spread the mixture onto the prepared baking sheet, pressing it into an even layer. Bake for 20-25 minutes or until golden brown, stirring halfway through to ensure even cooking. Remove from oven and let cool for a few minutes. Sprinkle baking soda over the mixture and quickly stir until evenly distributed the mixture will bubble. Allow the brittle to cool completely before breaking it into pieces. Store in an airtight container at room temperature.

Prep Time: 10 minutes

Cook Time: 25 minutes

Oude Liefde

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The Ultimate Newfie Touton Burger is a tasty take on a traditional Newfoundland dish. It has two golden-fried toutons, juicy beef patties with melted cheddar, crispy bacon, fresh vegetables, and a special burger sauce. This dish honors the traditional foods of Newfoundland with a delicious mix of flavors.

Ingredients: 1 lb ground beef. 4 toutons traditional Newfoundland fried bread. 4 slices cheddar cheese. 4 slices cooked bacon. 1 cup lettuce, shredded. 1 tomato, sliced. 1/2 red onion, thinly sliced. 4 tablespoons mayonnaise. 2 tablespoons ketchup. 2 tablespoons mustard. Salt and pepper to taste. 4 tablespoons butter, for frying toutons.

Instructions: Warm up a pan or grill on the stove over medium-high heat. Add salt and pepper to the ground beef, and then form it into 4 burger patties. For medium-rare, or any other level of doneness you like, grill the burger patties for about 4 to 5 minutes on each side. In the last minute of grilling, put a slice of cheddar cheese on top of each patty to melt it. In a different pan, heat the butter over medium heat while the burgers are cooking. Toast the baguettes until both sides are golden brown. Mayonnaise, ketchup, and mustard should all be mixed together in a small bowl to make the burger sauce. Spread a lot of the burger sauce on both sides of each croissant before putting the burgers together. On the bottom tortilla, put a lettuce leaf. Then, add a burger patty with melted cheese, a tomato slice, a bacon slice, and thinly sliced red onion. Add the last bit of touton on top to finish the burger. Your Ultimate Newfie Touton Burger is ready to eat when it's hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

Wandel Stokjes

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A refreshing and seasonal cocktail perfect for entertaining a crowd with its blend of fresh apple cider, vodka, and citrus flavors.

Ingredients: 4 cups fresh apple cider. 2 cups vodka. 1 cup triple sec. 1/4 cup fresh lemon juice. Sliced apples and cinnamon sticks for garnish.

Instructions: Put apple cider, vodka, triple sec, and lemon juice in a large pitcher. Mix things together well. Put the mixture in the fridge for at least an hour to cool it down. Pour the cocktail mix into glasses that are already full of ice when you're ready to serve. Add an apple slice and a cinnamon stick to the top of each glass. Enjoy in a smart way!

Prep Time: 10 minutes

Cook Time: 0 minutes

Westmoreland Idd Awareness

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A comforting and familiar Japanese Chicken Curry Dish 'n' the kitchen.

Ingredients: 4 chicken thighs, bone-in, skin-on. 2 potatoes, peeled and diced. 2 carrots, peeled and diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon vegetable oil. 2 tablespoons curry powder. 2 cups chicken broth. 1 tablespoon soy sauce. 1 tablespoon honey. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a large pot, heat vegetable oil over medium heat. Add onions and garlic, saut until softened. Add chicken thighs, potatoes, and carrots, cook until chicken is browned. Stir in curry powder until fragrant. Pour in chicken broth, soy sauce, and honey. Season with salt and pepper. Bring to a simmer, then reduce heat and let it simmer until chicken and vegetables are tender, about 30 minutes. Serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 45 minutes

When Someone Becomes A Memory

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In this classic Chicken Florentine recipe, you can enjoy the richness of the creamy sauce with the tender chicken breasts and bright spinach. Great for a filling dinner during the week or for a special event.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 4 cups fresh spinach. 1 teaspoon lemon zest. 1/4 teaspoon nutmeg.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-low heat. It will take about 6-7 minutes per side for the chicken breasts to turn golden brown after you add them. Take it out and set it aside. Put minced garlic in the same pan and cook for one minute. Add the chicken broth and let it cook for two minutes. Lemon zest, nutmeg, heavy cream, and spinach should all be mixed in. About 5 minutes of cooking will make the sauce thicker and the spinach wilt. Add the chicken back to the pan and cover it with sauce. Add two to three more minutes of cooking time until the chicken is fully heated through. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Natalie Des Groseilliers

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Enjoy these chocolate peanut butter waffles for the ideal breakfast treat. Rich cocoa, creamy peanut butter, and tiny chocolate chips make for a delicious combination. Ideal for enjoying a sweet, filling breakfast to start your day.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/4 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1/4 cup creamy peanut butter. 1/2 cup mini chocolate chips. Cooking spray or melted butter for waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat the eggs, then add buttermilk, melted butter, and peanut butter. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. Fold in the mini chocolate chips into the batter. Lightly grease the waffle iron with cooking spray or melted butter. Pour enough batter onto the preheated waffle iron to cover the waffle grid. Close the lid and cook until the waffles are crisp and browned, usually about 3-5 minutes, depending on your waffle iron. Carefully remove the waffle and repeat the process with the remaining batter. Serve the chocolate peanut butter waffles hot, with your favorite toppings like whipped cream, additional chocolate chips, or fresh berries. Enjoy your breakfast of champions!

Prep Time: 15 minutes

Cook Time: 20 minutes

Anciens Velos Lyonnaise

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These Thai Peanut Chicken Wraps are a great mix of flavors. They have soft shredded chicken covered in a creamy peanut sauce, along with crunchy vegetables and fresh cilantro. The whole thing is wrapped up in a soft tortilla.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 1/2 cup creamy peanut butter. 2 tablespoons soy sauce. 2 tablespoons lime juice. 2 teaspoons brown sugar. 1 teaspoon grated ginger. 1 clove garlic, minced. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. 4 large tortillas. 1 cup shredded carrots. 1 cup shredded red cabbage.

Instructions: In a small saucepan, combine peanut butter, soy sauce, lime juice, brown sugar, ginger, and garlic over low heat. Stir until smooth and heated through. Remove from heat and stir in shredded chicken until well coated. Lay out tortillas and divide the chicken mixture evenly among them. Top each tortilla with shredded carrots, red cabbage, chopped cilantro, and chopped peanuts. Roll up the tortillas, tucking in the sides as you go, to form wraps. Slice each wrap in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Round Rock Dance

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These Crab & Avocado Tacos are a tasty and refreshing change from regular tacos. Together, soft lump crab meat, creamy avocado, and tangy lime juice make a tasty filling that is great for putting inside warm corn tortillas. Jalapeos add a little heat, and cilantro adds a fresh taste. These tacos are sure to impress!

Ingredients: 1 lb lump crab meat. 2 ripe avocados, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 jalapeo, seeded and finely chopped. 1 lime, juiced. Salt and pepper to taste. 8 small corn tortillas. 1/2 cup shredded cabbage optional, for topping. Hot sauce optional, for topping.

Instructions: In a large bowl, gently mix together crab meat, diced avocados, red onion, cilantro, jalapeo, and lime juice. Season the mixture with salt and pepper to taste. Warm the corn tortillas in a dry skillet over medium heat until they're soft and pliable, about 1-2 minutes per side. Fill each tortilla with the crab and avocado mixture. Top with shredded cabbage if desired and drizzle with hot sauce for an extra kick. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

La Molina

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A refreshing and nutritious salad combining the earthy flavors of quinoa, the hearty texture of kale, and the zing of a sesame ginger dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 4 cups kale, stems removed and chopped. 1/4 cup sesame oil. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 tablespoon fresh ginger, grated. 2 cloves garlic, minced. 1 cup carrots, julienned. 1/4 cup green onions, sliced. 2 tablespoons sesame seeds, toasted.

Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff it up, then let it cool down. Rub the kale with sesame oil for a few minutes in a large bowl until it gets soft. Take a small bowl and mix soy sauce, rice vinegar, honey, ginger, and garlic together with a whisk. Chill the quinoa and then add it to the bowl with the kale. Add the carrots, green onions, and sesame seeds. Add the dressing to the salad and toss it around to make sure everything is well mixed. If you want, you can add more sesame seeds and green onions to the top after serving it cold.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ithaca Catholic Worker

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This Broccoli and Cauliflower Salad is a delicious and nutritious side dish that's perfect for any occasion. The combination of fresh vegetables, dried cranberries, and a creamy dressing creates a flavorful and satisfying salad.

Ingredients: 2 cups broccoli florets. 2 cups cauliflower florets. 1/2 cup red onion, finely chopped. 1/2 cup dried cranberries. 1/2 cup sunflower seeds. 1/2 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons apple cider vinegar. 2 tablespoons honey. Salt and pepper to taste.

Instructions: Toss the broccoli, cauliflower, red onion, dried cranberries, sunflower seeds, and cheddar cheese together in a large bowl. Put the mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper in a different small bowl. Use a whisk to mix the ingredients well. Place the salad ingredients in a bowl. Add the dressing and toss to coat everything. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more sunflower seeds and cranberries as a garnish. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Elira Kuka

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Indulge in the tropical flavors of coconut and mango enhanced with the soothing essence of chamomile and a touch of honey. This refreshing milkshake is perfect for a sunny day or whenever you crave a taste of paradise.

Ingredients: 1 ripe mango, peeled and diced. 1 cup coconut milk. 2 tablespoons honey. 1 tablespoon dried chamomile flowers. 1 cup ice cubes.

Instructions: Diced mango, coconut milk, honey, and dried chamomile flowers should all be put in a blender. Mix until it's creamy and smooth. When you add the ice cubes, blend again until you get the consistency you want. If you want, you can add a sprinkle of dried chamomile flowers to the top of the glasses after pouring the tea. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Robotique Medecine

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The rich tomato-based sofrito sauce, protein-rich seitan, and healthy quinoa in these seitan sofrito bowls give them a lot of flavor. It's a healthy and filling vegan meal that comes with avocado and fresh cilantro on top.

Ingredients: 2 cups cooked quinoa. 1 cup diced onion. 1 cup diced bell peppers. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 tablespoon tomato paste. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. Salt and pepper to taste. 2 cups cooked seitan, sliced. 1 avocado, sliced. Fresh cilantro for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion, bell peppers, and minced garlic. Cook until softened, about 5 minutes. Stir in diced tomatoes, tomato paste, cumin, smoked paprika, oregano, salt, and pepper. Cook for another 5 minutes. Add sliced seitan to the skillet and cook for an additional 3-5 minutes, until heated through. Divide cooked quinoa among bowls. Top with the sofrito seitan mixture. Garnish with sliced avocado and fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Patapsco Student Services

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Enjoy this delectable combination of rich brownie cookies, refreshing mint Oreos, and a hint of peppermint.

Ingredients: 1 box brownie mix. 1/3 cup vegetable oil. 2 eggs. 1 cup chocolate chips. 24 Mint Oreo cookies. 1/2 teaspoon peppermint extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the brownie mix, vegetable oil, and eggs. Mix until smooth. Fold in the chocolate chips. Using a tablespoon, scoop out a portion of the brownie batter and flatten it in your hand. Place a Mint Oreo cookie in the center and wrap the brownie batter around it, sealing the edges. Repeat for all cookies. Arrange the stuffed cookies on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the cookies are set. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. In a small bowl, mix the peppermint extract into the powdered sugar to create a glaze. Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving. Enjoy these delicious Mint Chocolate Oreo Stuffed Brownie Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Victoria Heights Elementary

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This Paleo-friendly one-pan dinner features succulent ginger-marinated chicken thighs roasted alongside a medley of colorful vegetables. It's a healthy and flavorful meal that's easy to prepare and perfect for a satisfying weeknight dinner.

Ingredients: 4 bone-in, skin-on chicken thighs. 2 tablespoons coconut oil. 1 tablespoon grated fresh ginger. 2 cloves garlic, minced. 1 tablespoon honey optional, for sweetness. 1 tablespoon coconut aminos or gluten-free soy sauce. 1 teaspoon ground turmeric. Salt and black pepper to taste. 4 cups mixed vegetables e.g., bell peppers, broccoli, carrots, chopped. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried oregano.

Instructions: Set the oven temperature to 400F 200C. To make a marinade, combine the ground turmeric, ground ginger, minced garlic, honey if using, coconut aminos, salt, and black pepper in a bowl. Pour the marinade over the chicken thighs and place them in a shallow dish or a large resealable bag. After massaging the marinade into the chicken, close the bag or cover the dish. Place it in the fridge to marinate for at least half an hour. As the chicken marinates, toss the chopped vegetables on a baking sheet lined with parchment paper with olive oil, salt, black pepper, dried thyme, dried rosemary, and dried oregano. Take the chicken out of the fridge and arrange it alongside the vegetables on the same baking sheet. Bake for 25 to 30 minutes in a preheated oven, or until the chicken is thoroughly cooked and the vegetables are soft and have a hint of caramelization. Enjoy the ginger-flavored chicken thighs served over roasted vegetables!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cegdo

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These Rustic Peach Hand Pies are a tasty treat made with fresh peaches and a flaky pastry crust. These are great for parties, picnics, or just as a sweet snack any time.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 3 cups fresh peaches, diced. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1/2 teaspoon ground cinnamon. 1 egg, beaten for egg wash. Turbinado sugar, for sprinkling.

Instructions: Pulse flour and salt together in a food processor. Pulse the mixture until it looks like coarse crumbs after adding the cubed butter. Add the ice water slowly and pulse the food processor until the dough comes together. Make a disc out of the dough, wrap it in plastic wrap, and put it in the fridge for at least 30 minutes. Warm the oven up to 190C 375F. Put parchment paper on the bottom of a baking sheet. Diced peaches, granulated sugar, cornstarch, and cinnamon should all be mixed together in a bowl. Add toss to cover evenly. Roll out the chilled dough to about 1/8 inch thick on a floured surface. Cut circles of dough with a round cutter. On one half of each dough circle, put a spoonful of the peach mixture. To make a half-moon shape, fold the dough over the filling. To seal, press the edges together and then use a fork to make a crimp. Place hand pies on the baking sheet that has been prepared. Spray with egg wash and cover with turbinado sugar. Put pies in the oven for 20 to 25 minutes, or until they are golden brown and the filling is bubbly. Let pies cool down a bit before you serve them. Have fun!

Prep Time: 45 minutes

Cook Time: 25 minutes

Yazoo Mowers

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With the sweet and earthy taste of fig syrup, this is a great new take on the classic Bees Knees cocktail.

Ingredients: 2 oz gin. 3/4 oz lemon juice. 1/2 oz fig syrup. Lemon twist, for garnish.

Instructions: Add gin, lemon juice, and fig syrup to a shaker filled with ice. Shake well until chilled, about 15-20 seconds. Strain into a chilled cocktail glass. Garnish with a lemon twist. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Again the Wind Theatre