Bryan Washere

Lorenzo Menzerschmidt - Fanfare Ezaart - Susanne Kord - Lei Zhang - Nativity Choir

[bryanwashere]

Indulge in these vegan chocolate chip muffins that are moist, fluffy, and packed with rich chocolate flavor. Perfect for a sweet treat or a grab-and-go breakfast!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup coconut sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 375F 190C and put liners in a muffin tin. Mix the flour, cocoa powder, baking soda, salt, and coconut sugar in a large bowl with a whisk. Melt the coconut oil and add it to a different bowl. Then, add the apple cider vinegar and vanilla extract. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the chocolate chips and mix them in. Fill each muffin liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Fanfare Ezaart

[bryanwashere]

This secret ingredient makes for the best grilled cheese sandwich ever!

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 1 tablespoon butter. 1 teaspoon mayonnaise. 1 teaspoon mustard. 1/4 teaspoon garlic powder. Secret ingredient.

Instructions: On one side of every slice of bread, spread mustard and mayonnaise. On the side of one slice of bread that doesn't have mayonnaise, put a slice of cheese. The cheese should have garlic powder on top of it. Put the secret ingredient on top of the cheese. Then put the second piece of cheese on top of the secret bit. Place the other piece of bread on top, mayonnaise side out. Put butter on both pieces of bread's outside. Place the pan on medium heat. Put the sandwich in the pan and use a spatula to gently press down on each side for about three minutes, or until golden brown. Take it off the heat, cut it up, and serve it hot.

Prep Time: 5 minutes

Cook Time: 6 minutes

Robert J. Smith Plant Ecology

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Farm and Fare's Orange Ricotta Pancakes are a great way to start the day. They have the rich, creamy taste of ricotta cheese and the bright, tangy taste of fresh oranges. They're great for a special breakfast treat or a brunch on the weekend.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup ricotta cheese. 2/3 cup freshly squeezed orange juice. 1 tbsp orange zest. 1 large egg. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Additional butter or oil for cooking. Maple syrup and fresh orange slices for serving.

Instructions: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the ricotta cheese, orange juice, orange zest, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium-high heat and add a little butter or oil to grease it. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the orange ricotta pancakes hot, topped with maple syrup and fresh orange slices.

Prep Time: 15 minutes

Cook Time: 15 minutes

Literacy Council Of West Alabama

[bryanwashere]

This Slow Cooker Luau with succulent Kalua Pork will take you to a tropical paradise. Hawaiian sea salt and smoky flavors are used to season the pork, which is then slow-cooked until it's so tender it falls apart. It's like having Hawaii in your own home!

Ingredients: 4 pounds pork shoulder roast. 2 tablespoons Hawaiian sea salt. 2 tablespoons liquid smoke flavoring. 10 ti leaves, cleaned.

Instructions: Put Hawaiian sea salt and liquid smoke flavoring on the pork shoulder and rub it in. Ti leaves can be used to wrap pork. Slow cook the pork that has been wrapped. Let it cook on low for 8 to 10 hours, or until the pork is soft and easy to shred. Take the pork out of the slow cooker and shred it. Warm it up and serve it with rice and your favorite sides.

Prep Time: 15 minutes

Cook Time: 480 minutes

Tcaps 24/7

[bryanwashere]

These popcorn energy balls are a gluten-free and vegan snack option packed with wholesome ingredients like dates, almond butter, and chia seeds. They're perfect for a quick energy boost!

Ingredients: 2 cups popped popcorn plain, unsalted. 1 cup pitted dates. 1/2 cup almond butter. 1/4 cup shredded coconut. 2 tablespoons chia seeds. 1 tablespoon maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend dates until they form a sticky paste. Add almond butter, maple syrup, vanilla extract, and salt to the food processor, and blend until well combined. Transfer the mixture to a mixing bowl, and stir in popcorn, shredded coconut, and chia seeds until evenly distributed. Roll the mixture into small balls using your hands. Place the balls on a lined baking sheet and refrigerate for at least 30 minutes to firm up. Once firm, store in an airtight container in the refrigerator for up to one week.

Prep Time: 15 minutes

Cook Time: 0 minutes

Andre Custodio

[bryanwashere]

Indulge in the rich flavors of Thick Grilled Pork Chops, featuring a savory blend of smoked paprika, garlic, and thyme. The perfect grilling recipe for pork lovers!

Ingredients: 4 thick-cut pork chops. 2 tablespoons olive oil. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper optional for heat.

Instructions: Preheat the grill to medium-high heat. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper. Brush both sides of the pork chops with the spice mixture. Place the pork chops on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 145F 63C and there is a nice char on the outside. Remove from the grill and let the pork chops rest for a few minutes before serving. Serve the Thick Grilled Pork Chops with your favorite sides and enjoy!

Prep Time: 10 minutes

Cook Time: 16 minutes

Dc Early Education Expo

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A delicious and cozy coffee drink that tastes like fall, with the rich flavors of figs, rosemary, and bourbon mixed with the comforting taste of apple cider. Great for cozy nights by the fire.

Ingredients: 1 cup apple cider. 2 oz bourbon. 2-3 fresh figs, sliced. 1 sprig of fresh rosemary. 1 tbsp unsalted butter. 1 cinnamon stick. 2-3 whole cloves. 1 pinch of nutmeg. 1 pinch of salt. Whipped cream optional. Cinnamon powder for garnish, optional.

Instructions: Put the apple cider in a small saucepan and heat it over medium-low heat until it starts to simmer. After you add the bourbon, let it cook for another two to three minutes. Add the sliced figs, fresh rosemary, raw butter, cinnamon stick, whole cloves, nutmeg, and a pinch of salt. Mix the ingredients together. Turn down the heat and let the mixture simmer for another 5 to 7 minutes. This will give the flavors time to blend. Now take the cider off the heat and strain it into a mug or glass. Throw away the solids. If you want, you can add whipped cream on top and sprinkle cinnamon powder on top to make it look nice. You can enjoy your Hot Buttered Fig + Rosemary Bourbon Cider while it's still hot.

Prep Time: 5 minutes

Cook Time: 10 minutes

Mohawk Regional Teacher Center

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A flavorful and easy-to-make cumin-infused pork roast served with black beans, creating a delicious and satisfying meal.

Ingredients: 2 lbs pork roast. 2 cans 15 oz each black beans, drained and rinsed. 2 tablespoons ground cumin. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. Rub the pork roast with cumin, garlic powder, onion powder, paprika, salt, and pepper, ensuring it is evenly coated. In a large oven-safe pan, heat olive oil over medium-high heat. Sear the pork roast on all sides until browned. Add the black beans around the pork roast in the pan. Transfer the pan to the preheated oven and roast for 30-40 minutes or until the pork reaches an internal temperature of 145F 63C. Remove from the oven and let it rest for 5 minutes before slicing. Serve the cumin-infused pork roast slices over a bed of black beans. Enjoy your delicious and simple Cumin Pork Roast and Beans!

Prep Time: 15 minutes

Cook Time: 40 minutes

Ttm Toby Autographs

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This Strawberry Pineapple Banana Lava Flow Smoothie tastes like a tropical treat. With a creamy coconut base, it has the sweet and sour tastes of strawberries, pineapple, and banana. It looks beautiful with its layered lava flow effect, and it's great for drinking on a sunny day.

Ingredients: 1 cup frozen strawberries. 1/2 cup frozen pineapple chunks. 1 ripe banana. 1/2 cup coconut milk. 1/2 cup pineapple juice. 1/4 cup Greek yogurt. 1 tablespoon honey optional. 1/4 cup crushed ice. Fresh pineapple slices and strawberries for garnish.

Instructions: Place the frozen strawberries, frozen pineapple chunks, ripe banana, coconut milk, pineapple juice, Greek yogurt, and honey if using in a blender. Blend until smooth and creamy. Add the crushed ice and blend again until well incorporated. To create the lava flow effect, pour the strawberry mixture into a glass, leaving some space at the top. Rinse the blender, then blend a handful of fresh pineapple slices until smooth. Carefully pour the pineapple mixture over the back of a spoon to create a layered effect on top of the strawberry mixture. Garnish with fresh pineapple slices and strawberries. Serve immediately and enjoy your Strawberry Pineapple Banana Lava Flow Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Nicola Salotti

[bryanwashere]

These Whole Wheat Parmesan Crackers are crispy and flavorful, perfect for dipping into a creamy homemade hummus. They make a great snack or appetizer for any occasion.

Ingredients: 1 cup whole wheat flour. 1/2 cup grated Parmesan cheese. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp garlic powder. 1/4 cup unsalted butter, cold and cubed. 3-4 tbsp cold water. 1 cup canned chickpeas, drained and rinsed. 2 cloves garlic, minced. 3 tbsp tahini. 3 tbsp lemon juice. 2 tbsp olive oil. 1/2 tsp ground cumin. Salt and pepper to taste. Water, as needed for consistency.

Instructions: In a food processor, combine whole wheat flour, grated Parmesan cheese, salt, black pepper, and garlic powder. Pulse to mix. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, and pulse until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use a knife or a cookie cutter to cut the dough into desired shapes. Transfer the crackers to the prepared baking sheet and bake for 12-15 minutes or until they are golden brown and crisp. Keep an eye on them to prevent burning. While the crackers are cooling, make the hummus. In a food processor, combine chickpeas, minced garlic, tahini, lemon juice, olive oil, ground cumin, and a pinch of salt and pepper. Blend until smooth, adding water as needed to achieve your desired hummus consistency. Serve the whole wheat Parmesan crackers with the freshly made hummus. Enjoy your homemade healthy snack!

Prep Time: 20 minutes

Cook Time: 15 minutes

One Song Productions

[bryanwashere]

These White Chocolate Brownies are a delicious change from regular brownies. They taste rich and creamy, with a touch of sweetness from the white chocolate. They're great for people who love white chocolate and are a great treat for any event.

Ingredients: 1/2 cup unsalted butter. 8 ounces white chocolate, chopped. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. A square 8-inch baking pan should be greased and floured. While the butter and white chocolate melt over low heat in a medium saucepan, stir them all the time until the mixture is smooth. Take it off the heat. Whisk the eggs, sugar, and vanilla extract together in a large bowl until everything is well mixed. Add the melted chocolate mixture slowly and stir until the mixture is smooth. The flour and salt should be just barely mixed in. If you want to use chopped nuts, stir them in. Spread the batter out evenly in the baking pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs still on it. Before cutting the brownies into squares, let them cool all the way in the pan on a wire rack.

Prep Time: 15 minutes

Cook Time: 25 minutes

Guitarte Ensemble

[bryanwashere]

These cookies combine the tangy flavors of blueberries and lemon with the creamy texture of yogurt to create a delectable treat suitable for any occasion.

Ingredients: 1 cup blueberries. 1 lemon zest and juice. 1/2 cup plain yogurt. 1/2 cup butter softened. 1 cup granulated sugar. 1 egg. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together the softened butter and granulated sugar until creamy and well combined. Add the egg and vanilla extract to the butter mixture and mix until smooth. Zest the lemon and squeeze its juice. Add the lemon zest and 2 tablespoons of lemon juice to the mixture. Fold in the plain yogurt until the mixture is well incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Gently fold in the blueberries. Spoon tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. 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 cooled, you can optionally drizzle some additional lemon juice over the top for extra flavor. Enjoy these delightful Blueberry Lemon Yogurt Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Mrs Blalocks Library

[bryanwashere]

Enjoy these gluten-free lemon ricotta mini pancakes for a delightful breakfast or brunch option. The ricotta adds a creamy texture, while the lemon zest and juice provide a refreshing citrusy flavor.

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup ricotta cheese. 2 large eggs. 1/2 cup milk dairy or non-dairy. Zest of 2 lemons. 2 tablespoons fresh lemon juice. 1 teaspoon vanilla extract. Cooking spray or oil for greasing.

Instructions: Whisk the sugar, baking powder, baking soda, and salt together in a bowl. Add the gluten-free flour and mix them well. Put the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract in a different bowl. Blend everything together. Add the wet ingredients to the dry ones and mix them together until both are well mixed. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with oil or cooking spray. To make little pancakes, drop spoonfuls of batter onto the pan. In a hot pan, cook them for two to three minutes on each side, or until they turn golden brown and fluffy. Take the pancakes out of the pan and keep them warm. Do this once more until all the batter is gone. You can top the gluten-free lemon ricotta mini pancakes with fresh berries, maple syrup, or powdered sugar, or anything else you like.

Prep Time: 15 minutes

Cook Time: 15 minutes

Jessi Pagel

[bryanwashere]

In the air fryer, you can make a tasty and crispy Babi Pangang dish. The pork is marinated in a tasty sauce and then air-fried until it's perfectly done. This makes a tasty, crispy meal that's easy to make at home.

Ingredients: 500g pork belly, thinly sliced. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tbsp hoisin sauce. 1/2 tsp Chinese five-spice powder. 1/4 cup tomato ketchup. 2 tbsp honey. 1/2 tsp red pepper flakes adjust to taste. Salt and pepper to taste. 1 tbsp vegetable oil. Sliced spring onions and sesame seeds for garnish.

Instructions: In a bowl, combine garlic, ginger, soy sauce, oyster sauce, hoisin sauce, Chinese five-spice powder, tomato ketchup, honey, red pepper flakes, salt, and pepper to make the marinade. Add the sliced pork belly to the marinade and mix well. Let it marinate for at least 30 minutes in the fridge. Preheat the air fryer to 400F 200C. Brush the air fryer basket with vegetable oil to prevent sticking. Place the marinated pork slices in the air fryer basket in a single layer, ensuring they are not overlapping. Air fry for 10-15 minutes, flipping halfway through, until the pork is cooked and crispy. Remove the crispy pork from the air fryer and let it rest for a few minutes. Garnish with sliced spring onions and sesame seeds before serving. Serve your Babi Pangang uit de Airfryer hot with steamed rice or noodles.

Prep Time: 40 minutes

Cook Time: 15 minutes

Pinjaman Tunai

[bryanwashere]

On top of crispy baguette slices, this appetizer has goat cheese, honey, walnuts, and dates. The goat cheese is creamy and rich, and the honey and dates are sweet. By adding fresh rosemary, this simple but elegant dish takes on a wonderful aromatic quality. This spread goes well with a strong red wine like Cabernet Sauvignon or Merlot. It's great for having people over or spending a cozy night in.

Ingredients: 1 baguette, sliced. 1 cup goat cheese. 1/2 cup honey. 1/2 cup walnuts, chopped. 1/4 cup fresh rosemary, chopped. 1 bottle red wine preferably Cabernet Sauvignon or Merlot.

Instructions: Preheat oven to 350F 175C. Spread goat cheese generously on each baguette slice. Drizzle honey over the goat cheese topped baguette slices. Sprinkle chopped walnuts and rosemary over the honey and cheese. Place the prepared slices on a baking sheet and bake for 10-12 minutes or until the cheese is slightly melted and the edges of the baguette are toasted. Serve warm with a glass of red wine.

Prep Time: 10 minutes

Cook Time: 12 minutes

Frand Flit

[bryanwashere]

This Greek Grilled Chicken and Hummus Wrap is a great way to eat fresh vegetables, tender grilled chicken marinated in Greek flavors, and hummus. It's an easy and quick meal that you can eat for lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. 1/4 cup Greek yogurt. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup hummus. 1 cup diced cucumber. 1 cup diced tomato. 1/2 cup sliced red onion. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. Lemon wedges for garnish.

Instructions: Greek yogurt, olive oil, minced garlic, dried oregano, salt, and pepper should all be mixed together in a bowl. Combine well. Pour the yogurt marinade over the chicken breasts in a plastic bag that can be closed again. Close the bag and rub the chicken with the marinade. Put it in the fridge for at least 30 minutes, or better yet, leave it there overnight. Warm up the grill over medium-high heat. You can grill the chicken for 6 to 8 minutes on each side, or until it is fully cooked and no longer pink in the middle. After taking it off the grill, let it rest for a few minutes. Then, cut it into thin slices. For about 30 seconds on each side, warm the whole wheat tortillas up on the grill. Spread a lot of hummus on each tortilla, leaving a border around the edges. This is how you put the wraps together. On top of the hummus, put the sliced grilled chicken. Chopped cucumber, tomato, red onion, feta cheese, and fresh parsley should be put on top of the chicken as well. To make each wrap taste even better, squeeze a lemon wedge over it. Put the tortilla's sides together and roll it up tight to make a wrap. Serve right away and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Plankes-Projects

[bryanwashere]

This vegan take on traditional mac and cheese is rich, creamy, and full of healthy nutrients from the cauliflower. Nutritional yeast gives it a cheesy taste, and tahini makes it rich. It tastes great and is better for you than the unhealthy option!

Ingredients: 1 medium head cauliflower, chopped. 2 cups unsweetened almond milk. 1/4 cup nutritional yeast. 2 tablespoons tahini. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 oz whole wheat macaroni or pasta of choice.

Instructions: Steam or boil the cauliflower until tender. In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, tahini, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy. Cook the macaroni according to package instructions until al dente. Drain and return to the pot. Pour the cauliflower sauce over the cooked macaroni and stir until well combined. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Work. Pump. Repeat.