Brizybriz

fr. thomas reeves - kiley dean - Infinite – Artists and Clients - park avenue presbyterian church - grimes teacher librarian

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paulinas barber shop

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North Middle School Theater

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Celaeno and Doodle

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Filling Station Idaho

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Giannas limitless beauty

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El Comal

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Enebt18

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vy

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A tasty and healthy chia pudding that combines the classic tastes of jelly and peanut butter. You can follow this recipe even if you don't eat gluten, dairy, or eggs.

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons maple syrup. 2 tablespoons peanut butter. 2 tablespoons jam look for a Paleo-friendly option.

Instructions: Chia seeds, almond milk, and maple syrup should all be mixed together in a bowl. It should be put in the fridge for at least two hours or overnight so that the mixture can thicken. In a serving glass, put the chia pudding on top of the peanut butter and jam. If you want, you can add more peanut butter and jam on top. Enjoy it cold!

Prep Time: 5 minutes

Cook Time: 0 minutes

mithun kumar

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These Sweet Potato Kale Bites are a delicious and nutritious keto-friendly snack or side dish. Packed with flavor and low in carbs, they are perfect for anyone following a ketogenic diet.

Ingredients: 2 cups cooked sweet potato, mashed. 2 cups chopped kale, steamed and squeezed dry. 2 eggs. 1/4 cup almond flour. 1/4 cup grated parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, combine mashed sweet potato, chopped kale, eggs, almond flour, parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined. Using a spoon or cookie scoop, form mixture into bite-sized balls and place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until bites are golden brown and slightly crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Jacksonville Elementary School PTA

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These Christmas Tree Hand Pies are a delightful holiday treat that's easy to make in your air fryer. They're filled with both cherry and apple pie fillings, making them a festive and flavorful dessert for the holiday season. The green powdered sugar and sprinkles add a touch of Christmas magic!

Ingredients: 2 sheets of refrigerated pie crust. 1 cup of cherry pie filling. 1 cup of apple pie filling. 1 egg for egg wash. 1 tablespoon of water for egg wash. Powdered sugar for dusting. Green food coloring. Red and green sprinkles optional.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Add a few drops of red food coloring to the cherry pie filling and mix it in a bowl until it turns a deep red color. If you want to make a Christmas tree, roll out one sheet of pie crust and cut it into tree shapes. Cover half of the tree shapes with a teaspoon of cherry pie filling. Leave a small edge around the edges. Cut tree shapes out of the second sheet of pie crust using the same cookie cutter. These are the tops of the pie crust. Put the top crusts on top of the shapes that have cherry filling on them and press the edges together to seal. To make a pretty edge, use a fork. To make an egg wash, beat the egg and water together in a small bowl. Use the egg wash to give the tops of the hand pies a golden look. Put the hand pies in the air fryer basket that has already been heated. Leave some space between each pie. For 8 to 10 minutes, or until the pies are golden brown and crisp, air fry them at 350F 175C. A few drops of green food coloring mixed with powdered sugar will make green dust that you can use on top of the pies while they're cooking. Take the hand pies out of the air fryer when they're done and let them cool down a bit. Use the green powdered sugar to cover the Christmas tree hand pies. If you want to make them look even more festive, you can add red and green sprinkles. Enjoy your warm Christmas tree hand pies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Riverside Library

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This Slow Cooker Queso Blanco with Salsa Verde is a creamy and flavorful dip perfect for parties, game days, or any gathering. The combination of melted white American cheese and tangy salsa verde creates a deliciously addictive dip that pairs perfectly with crispy tortilla chips.

Ingredients: 1 lb white American cheese, cubed. 1 cup salsa verde. 1/2 cup milk. 1/2 cup chopped cilantro. 1/4 cup diced green chilies. 1/4 cup diced white onion. 1/4 teaspoon garlic powder. Tortilla chips, for serving.

Instructions: In a slow cooker, combine cubed white American cheese, salsa verde, milk, chopped cilantro, diced green chilies, diced white onion, and garlic powder. Cover and cook on low for 1-2 hours, stirring occasionally, until the cheese is fully melted and the dip is smooth and creamy. Once melted, keep the slow cooker on the warm setting to maintain the consistency of the dip. Serve hot with tortilla chips for dipping.

Prep Time: 10 minutes

Cook Time: 120 minutes

Prešovské dobrovo?nícke

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This vegan pasta gratin is a hearty and tasty dish that's great for any event. Without any dairy, the creamy cauliflower chickpea sauce gives the dish richness and depth of flavor. This makes it a healthier alternative to traditional gratin recipes.

Ingredients: 250g pasta of choice. 1 small head cauliflower, chopped. 1 can 400g chickpeas, drained and rinsed. 2 cloves garlic, minced. 1 onion, chopped. 2 tbsp nutritional yeast. 1 cup unsweetened almond milk. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup breadcrumbs optional. Fresh parsley for garnish optional.

Instructions: Start by heating the oven up to 400F 200C. Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pot over medium-low heat. When you add the chopped onion and minced garlic, saut until the onion softens. Chickpeas and cauliflower florets should be added to the pan. After 5 minutes, the cauliflower should start to get soft. Nut milk and nutritional yeast should be added. Add pepper and salt. Give it a good stir, and then let it cook for another 5 to 7 minutes, until the cauliflower is soft. Using an immersion blender or a blender, blend the cauliflower and chickpea mixture until it is smooth. Put the cooked pasta and cauliflower chickpea sauce in a large baking dish. Make sure the pasta is covered evenly by mixing it well. If you're using breadcrumbs, spread them out evenly on top. Put it in an oven that is already hot and bake it for 20 to 25 minutes, until the top is golden and bubbly. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kayla Krenichynrn

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This hearty and flavorful soup combines the sweetness of roasted tomatoes with the creaminess of pumpkin and the nuttiness of peanut butter. It's a perfect comfort food dish that's packed with wholesome ingredients.

Ingredients: 3 cups cherry tomatoes, halved. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 cup pumpkin puree. 3 tablespoons peanut butter. 6 cups vegetable broth. 1 cup pasta of choice. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until slightly caramelized. In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent. Add minced garlic, diced carrots, and celery to the pot. Cook for another 5 minutes until vegetables are tender. Stir in roasted cherry tomatoes, pumpkin puree, peanut butter, and vegetable broth. Bring to a simmer and let it cook for 15-20 minutes. Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside. Once the soup is cooked and flavors have melded together, use an immersion blender to blend until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Season with salt and pepper to taste. To serve, ladle the soup into bowls and top with cooked pasta. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

MrStitchez

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A delicious and indulgent chocolate treat that's gluten-free, vegan, and free from refined sugar. Perfect for satisfying your sweet cravings!

Ingredients: 1/2 cup coconut oil. 1/2 cup maple syrup. 1/2 cup cocoa powder. 1/2 cup almond butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: In a saucepan over low heat, melt the coconut oil. There should be no lumps when you add the salt, vanilla extract, cocoa powder, and maple syrup. Put the mix in a baking dish with a lid and put it in the fridge for at least two hours, or until it gets firm. Serve it cut up into squares.

Prep Time: 10 minutes

Cook Time: 120 minutes

bar crawl de mayo

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These Paleo-friendly Chocolate Chunk Pumpkin Scones are a delicious treat perfect for breakfast or as a snack. They're made with wholesome ingredients and bursting with cozy pumpkin spice flavor.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/4 cup coconut sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon pumpkin pie spice. Pinch of salt. 1/3 cup canned pumpkin puree. 1/4 cup melted coconut oil. 1 egg. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chunks or chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt. In another bowl, whisk together pumpkin puree, melted coconut oil, egg, and vanilla extract. Add wet ingredients to dry ingredients and stir until well combined. Fold in chocolate chunks. Form dough into a ball and place onto the lined baking sheet. Press down to flatten into a circle, about 1 inch thick. Using a knife or pizza cutter, slice the dough into 8 wedges. Separate the wedges slightly so they have room to expand while baking. Bake for 18-20 minutes, or until edges are golden brown. Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cardiyogalicious

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Indulge in the delightful layers of brownies, toffee bits, vanilla pudding, whipped cream, and chocolate sauce in this irresistible Brownie Toffee Trifle Parfait.

Ingredients: 1 batch of brownies, cut into cubes. 1 cup toffee bits. 2 cups vanilla pudding. 1 cup whipped cream. 1/2 cup chocolate sauce.

Instructions: In parfait glasses, layer brownie cubes at the bottom. Sprinkle a layer of toffee bits over the brownies. Add a layer of vanilla pudding on top of the toffee bits. Pipe or spoon a layer of whipped cream over the pudding. Repeat the layers until the glass is filled, ending with a dollop of whipped cream. Drizzle chocolate sauce over the top. Repeat the process for each parfait glass. Refrigerate for at least 2 hours before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

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