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@bylacey
A delicious and antioxidant-rich breakfast smoothie.
Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup vanilla yogurt. 1/2 cup orange juice. 1 tablespoon honey.
Instructions: Mix everything together until it's well blended.
Prep Time: 5 minutes
Cook Time: 0 minutes
Carroll Packer
This gluten-free quinoa salad is packed with fresh and healthy ingredients. It's a perfect side dish or a light meal for those following a gluten-free diet. The quinoa provides protein and fiber, while the vegetables add a burst of flavor and nutrition.
Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.
Instructions: Rinse the quinoa thoroughly under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff the cooked quinoa with a fork and let it cool to room temperature. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and fresh parsley. In a small bowl, whisk together olive oil and lemon juice. Season with salt and pepper to taste. Drizzle the dressing over the quinoa salad and toss to combine. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
monika kapusniak
Enjoy the fun of a campfire treat in the form of a parfait! These layered desserts are easy to make and taste great. They combine the classic tastes of chocolate, marshmallows, and graham crackers.
Ingredients: 1 package chocolate cupcakes, baked and cooled. 1 cup chocolate pudding. 1 cup marshmallow fluff. 1 cup graham cracker crumbs. 1/2 cup chocolate chips. Whipped cream for topping. Toasted marshmallows for garnish.
Instructions: Crumble the chocolate cupcakes into small pieces. In serving glasses or jars, layer the crumbled cupcakes, chocolate pudding, marshmallow fluff, graham cracker crumbs, and chocolate chips. Repeat the layers until the glasses are filled. Top each parfait with a dollop of whipped cream and garnish with toasted marshmallows. Chill in the refrigerator for at least 30 minutes before serving. Enjoy the delightful Camp Fire Cupcakes Parfait!
Prep Time: 15 minutes
Cook Time: 0 minutes
hier
A hearty and comforting chicken and rice soup made quickly in the Instant Pot, perfect for a delicious 30-minute meal!
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup carrots, sliced. 1 cup celery, sliced. 1 cup onion, diced. 1 cup long-grain white rice, rinsed. 4 cups chicken broth. 2 cups water. 1 tsp garlic powder. 1 tsp dried thyme. 1 tsp dried parsley. Salt and pepper to taste.
Instructions: Place diced chicken, carrots, celery, onion, and rice into the Instant Pot. Pour in chicken broth and water. Add garlic powder, thyme, parsley, salt, and pepper. Stir to combine. Close the lid and set the Instant Pot to 'Soup' setting for 15 minutes. Once cooking is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure. Carefully open the lid and stir the soup. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Jewelry by Brenna Klassen-Glanzer
Your sweet tooth will be satiated by this delectable chocolate cake recipe, leaving you wanting more. It's rich, moist, and appropriate for every setting.
Ingredients: 1 3/4 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 eggs. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. 1/2 cup chocolate chips optional.
Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt into a large mixing bowl. To the dry ingredients, add milk, eggs, vegetable oil, and vanilla extract. Mix thoroughly, being careful not to overmix. After the batter is smooth, stir in the boiling water. It's acceptable that the batter will be thin. Stir in chocolate chips if desired. Evenly transfer the batter into the ready pans. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After taking the cakes out of the oven, let them cool in the pans for ten minutes before moving them to a wire rack to finish cooling. The cakes can be decorated and frosted as desired once they have cooled completely. Savor the chocolate cake that you've made!
Prep Time: 20 minutes
Cook Time: 30-35
Nicole Edmond
You can enjoy the classic flavors of walking tacos in a way that is good for you by using pork rinds or keto-friendly tortilla chips as the base. Great for a quick and filling meal!
Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1 packet taco seasoning check for keto-friendly options. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced green onions. 1/4 cup sour cream. 4 small bags of pork rinds or keto-friendly tortilla chips.
Instructions: Add ground beef and diced onion to a skillet over medium-low heat. Cook until the beef turns brown and the onion gets soft. Remove any extra fat from the pan and add taco seasoning. Add two to three more minutes of cooking. Place a small amount of the taco meat mixture in the middle of each bag of pork rinds or keto-friendly tortilla chips. Put cheddar cheese shreds, diced tomatoes, green onions, and sour cream on top of each bag. Serve right away and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
east coweta high school schedule
These Snowball Fight Rice Krispies are a delightful twist on the classic treat, perfect for winter festivities. The addition of shredded coconut and powdered sugar gives them a snowy appearance and a hint of sweetness.
Ingredients: 6 cups Rice Krispies cereal. 10 oz marshmallows. 3 tbsp butter. 1 cup shredded coconut. 1 cup powdered sugar.
Instructions: Melt butter in a large saucepan over a low heat. Add marshmallows and stir until smooth and fully melted. Take the heat off and quickly mix in the Rice Krispies cereal until thoroughly combined. Press mixture evenly into a 9 x 13-inch pan that has been greased. Combine powdered sugar and shredded coconut in a different bowl. Evenly distribute the coconut mixture on top of the Rice Krispies mixture, pressing firmly to ensure adhesion. Allow to cool fully before slicing into squares or forming into snowball shapes with a cookie cutter.
Prep Time: 10 minutes
Cook Time: 10 minutes
audra middleton
A delicious and wholesome salad featuring a combination of tender chicken, crisp apples, sharp cheddar cheese, and a delightful mix of flavors and textures.
Ingredients: 2 cups cooked chicken, shredded. 2 cups mixed salad greens. 1 cup cheddar cheese, shredded. 2 apples, thinly sliced. 1/2 cup red onion, thinly sliced. 1/4 cup walnuts, chopped. 1/4 cup dried cranberries. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.
Instructions: In a large salad bowl, combine the mixed salad greens and shredded chicken. Add the sliced apples, red onion, cheddar cheese, walnuts, and dried cranberries to the bowl. Drizzle the balsamic vinaigrette dressing over the salad. Toss everything together until well mixed. Season with salt and pepper to taste. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
commissions
A vibrant and flavorful salad that combines the earthy sweetness of roasted beets with the crisp tartness of green apples, complemented by the richness of goat cheese and the crunch of toasted walnuts. Perfect for a light and refreshing meal.
Ingredients: 4 medium-sized beets, roasted and peeled. 2 green apples, thinly sliced. 1/4 cup toasted walnuts, chopped. 4 cups arugula. 1/4 cup crumbled goat cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper, to taste.
Instructions: Start by heating the oven to 400F 200C. After you wash and trim the beets, wrap each one in foil. Put them on a baking sheet and roast them for 45 to 60 minutes, or until they are soft. Take the beets out of the oven and let them cool down. After they have cooled, peel them and cut them into small pieces. Sliced roasted beets, thinly sliced green apples, arugula, and chopped toasted walnuts should all be put in a large salad bowl. In a small bowl, mix the balsamic vinegar and olive oil together with a whisk. Put the dressing on top of the salad. With a light touch, toss the salad to cover all the ingredients with the dressing. Add pepper and salt to taste. Mix goat cheese into small pieces and add them to the salad. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 60 minutes
Model Railway Club
The flavors of zucchini, tomato, feta cheese, and fresh herbs come together in this Greek-style frittata to make a tasty and filling meal. You can eat it for breakfast, brunch, or a light dinner.
Ingredients: 6 large eggs. 1 medium zucchini, diced. 1 cup cherry tomatoes, halved. 1/2 cup crumbled feta cheese. 2 tablespoons fresh herbs such as dill, oregano, or parsley, chopped. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Warm up the broiler in your oven. Heat the olive oil over medium-high heat in a large skillet that can go in the oven. Put in the diced zucchini and cook for three to four minutes, until it starts to get brown and soft. After you add the cherry tomatoes that have been cut in half, cook for another two to three minutes, until they start to give off their juices. Flake the feta cheese, chopped fresh herbs, eggs, salt, and pepper together in a bowl. Spread the vegetables out in the skillet and then pour the egg mixture over them all. Slow down the heat and let the frittata cook for 5 to 7 minutes, or until the edges begin to set. Place the skillet under a broiler that has already been heated. Broil for two to three minutes, or until the top is golden and the frittata is set. First take it out of the oven and let it cool down a bit. Then cut it into wedges. If you want, you can serve your Greek frittata warm and top it with extra fresh herbs.
Prep Time: 15 minutes
Cook Time: 15 minutes
Angels Time
This Crockpot Roast recipe delivers tender, flavorful beef with minimal effort. It's perfect for busy days when you want a hearty, comforting meal ready when you get home.
Ingredients: 1 beef chuck roast 3-4 pounds. 1 packet of dry onion soup mix. 4 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 1/4 cup Worcestershire sauce. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons cornstarch optional, for thickening.
Instructions: Add salt and pepper to the roast. Add the beef broth, soy sauce, Worcestershire sauce, balsamic vinegar, thyme, and rosemary to a bowl. Then add the onion soup mix and mix it all together. Season the roast and put it in the slow cooker. Put the mix on top of the roast. If you cook on low for 810 hours or high for 45 hours, the meat should be soft enough to shred with a fork. To make the gravy thicker, you can mix cornstarch with a little water and stir it into the slow cooker juices. Enjoy the roast and gravy!
Prep Time: 15 minutes
Cook Time: 480 minutes
nwhs fine arts
Indulge in the ultimate dark chocolate experience with these cookies. The rich combination of dark chocolate chips, toffee bits, and crunchy walnuts creates a symphony of flavors and textures that will satisfy your deepest chocolate cravings.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup dark cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dark chocolate chips. 1 cup toffee bits. 1 cup chopped walnuts.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Add the butter, granulated sugar, and brown sugar to a large bowl. Mix them together until the cookies are smooth. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, dark cocoa powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The toffee bits, dark chocolate chips, and chopped walnuts should all be carefully mixed in. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.
Prep Time: 20 minutes
Cook Time: 10-12
Carroll Packer
Enjoy the richness of New York Style Cheesecake in the form of a parfait, with fresh berries, creamy cheesecake, and a buttery graham cracker crust.
Ingredients: 1 cup graham cracker crumbs. 2 tbsp melted butter. 16 oz cream cheese, softened. 1 cup sugar. 1 tsp vanilla extract. 2 large eggs. 1/2 cup sour cream. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 cup fresh strawberries, sliced. 1 cup blueberries. Whipped cream for topping.
Instructions: Preheat oven to 325F 163C. In a bowl, mix graham cracker crumbs with melted butter. Press crumb mixture into the base of cupcake liners. Bake for 8 minutes and let it cool. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, beat until well combined. Add eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream until smooth. Pour the cream cheese mixture over the graham cracker crust in the cupcake liners. Bake for 25-30 minutes or until the center is set. Let it cool and refrigerate for at least 2 hours. In a separate bowl, mix sliced strawberries with powdered sugar. Assemble the parfait by layering cheesecake cupcakes, strawberries, and blueberries in glasses. Top with whipped cream and garnish with additional berries. Serve chilled and enjoy!
Prep Time: 30 minutes
Cook Time: 30 minutes
canacintra
Indulge in the heavenly combination of brownie batter and cheesecake in this parfait. Perfect for a sweet treat or party dessert!
Ingredients: 1 package cream cheese, softened. 1/2 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup brownie mix. 1 teaspoon vanilla extract. 1/2 cup heavy cream, whipped. 1/2 cup mini chocolate chips. 1 cup brownie chunks. 1 cup graham cracker crumbs. Whipped cream for topping.
Instructions: In a bowl, beat the cream cheese until smooth. Add powdered sugar, cocoa powder, brownie mix, and vanilla extract. Mix until well combined. Fold in the whipped cream and mini chocolate chips. In serving glasses, layer brownie chunks, cheesecake dip, and graham cracker crumbs. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional chocolate chips or crumbled brownie on top if desired.
Prep Time: 15 minutes
Cook Time: 0 minutes
Churches in Scotland
A delightful Keto twist on the classic Caprese salad, featuring a vibrant mix of berries, fresh mozzarella, and basil, all drizzled with balsamic vinegar and olive oil. It's a refreshing and satisfying dish perfect for a light lunch or side.
Ingredients: 2 cups mixed berries strawberries, blueberries, raspberries. 8 oz fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves, torn. 2 tbsp balsamic vinegar. 2 tbsp extra virgin olive oil. Salt and pepper to taste.
Instructions: Put the mixed berries, fresh mozzarella slices, and torn basil leaves in a large bowl. Add extra virgin olive oil and balsamic vinegar to the salad. Add pepper and salt to taste. Toss the ingredients together gently to mix them. Serve right away and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
Dos Amigos
Savor the bold flavors of Pork and Pepper Stir Fry. This quick and easy dish features thinly sliced pork tenderloin stir-fried with colorful bell peppers, garlic, and ginger, creating a delightful balance of sweet, savory, and slightly spicy notes.
Ingredients: 400g pork tenderloin, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 3 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sugar. 1 teaspoon cornstarch. 1/2 teaspoon ground white pepper. 2 green onions, chopped. Cooked rice for serving.
Instructions: Slice the pork and put it in a bowl. Add soy sauce, oyster sauce, sugar, cornstarch, and ground white pepper. Allow it to sit for 15 to 20 minutes. In a wok or large skillet over high heat, warm up 2 tablespoons of vegetable oil. The pork should be stir-fried until it is browned and fully cooked. Take it out of the wok and set it aside. Put the last tablespoon of oil into the wok. Stir-fry the ginger and garlic until they smell good. Slice the red and green bell peppers and add them to the wok. Stir-fry them until they are just starting to get soft but still crisp. Toss everything together in the wok with the cooked pork until it's all well mixed and hot. Add some chopped green onions as a garnish. Put the Pork and Pepper Stir Fry on top of rice that has already been cooked. Enjoy this quick and tasty dish! Stir-fry, pork and pepper, and Asian food.
Prep Time: 20 minutes
Cook Time: 15 minutes
nightmare studio
Vegan Potato Chowder is a hearty and comforting soup that is great for cold days. Cashews make it creamy without using dairy, and leeks add a hint of sweetness. Nutritional yeast gives this chowder a cheesy taste that makes it impossible to resist.
Ingredients: 4 cups vegetable broth. 4 large potatoes, diced. 2 leeks, sliced. 1 onion, chopped. 1 cup raw cashews, soaked. 2 cloves garlic, minced. 1/2 teaspoon thyme. 1/2 teaspoon rosemary. 1/2 teaspoon black pepper. 1/2 cup nutritional yeast. Salt to taste. 2 tablespoons olive oil.
Instructions: In a large pot, heat olive oil over medium heat. Add onions, leeks, and garlic. Saut until softened. Add diced potatoes, thyme, rosemary, and black pepper. Stir well. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. In a blender, combine soaked cashews and nutritional yeast with some of the cooked soup broth. Blend until smooth. Pour cashew mixture back into the pot. Stir to combine. Season with salt to taste. Simmer for an additional 5 minutes. Serve hot and garnish with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
choc o pain