cassandra gillig wonder ful poetry blog

[cassandragillig]

A delicious and satisfying salad featuring crispy roasted potatoes, vegan nacho sauce, and a medley of colorful and flavorful toppings. Perfect for a hearty and flavorful meal.

Ingredients: 4 large potatoes, washed and diced. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 1 cup vegan nacho sauce. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup pickled jalapeos, sliced. 1/4 cup black olives, sliced. 1/4 cup green onions, chopped.

Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper until well coated. Spread the seasoned potatoes in a single layer on a baking sheet and bake for 25-30 minutes, or until they are crispy and golden brown, flipping them halfway through. While the potatoes are baking, prepare the vegan nacho sauce according to the package instructions or your preferred recipe. Once the potatoes are done, remove them from the oven and let them cool slightly. To assemble the salad, place the crispy potatoes on a serving platter or individual plates. Drizzle the vegan nacho sauce over the potatoes. Sprinkle cherry tomatoes, red onion, fresh cilantro, pickled jalapeos, black olives, and green onions on top. Serve immediately and enjoy your crispy potatoes with vegan nacho sauce salad!

Harley R

[cassandragillig]

This one-pot Cajun chicken pasta alfredo is a comforting and tasty meal. It has penne pasta, tender chicken, and colorful bell peppers in a creamy Parmesan Alfredo sauce that has a hint of Cajun spice.

Ingredients: 2 chicken breasts, diced. 2 tablespoons Cajun seasoning. 2 tablespoons olive oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, diced. 3 cloves garlic, minced. 2 cups penne pasta. 2 cups chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Toss the diced chicken with Cajun seasoning in a bowl until it is well covered. Put olive oil in a big skillet and heat it over medium-high heat. After you add the chicken, cook for about 5 to 6 minutes, until it turns brown and is fully cooked. Take the chicken out of the pan and set it aside. Put diced onion and sliced bell peppers in the same pan. Saut for about 4 to 5 minutes, or until soft. After you add the minced garlic, cook for one more minute. Chicken broth, heavy cream, and cooked chicken should all be stirred in. Once the mixture starts to boil, lower the heat to medium-low and let it simmer, stirring every now and then, for about 15 to 20 minutes, or until the pasta is done and the sauce has thickened. Add grated Parmesan cheese to the cooked pasta and mix it in until it melts and is well mixed. Add pepper and salt to taste. Add chopped parsley as a garnish before serving.

Adam M

[cassandragillig]

Enjoy the tastes of fall with this rich Pumpkin Ginger Ice Cream Sandwich Cookie Cake. Between two soft pumpkin spice cookies is creamy pumpkin ice cream with hints of warm spices. There are also chunks of crystallized ginger in the ice cream.

Ingredients: 1 cup pumpkin puree. 1 can 14 ounces sweetened condensed milk. 2 cups heavy cream. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup finely chopped crystallized ginger. 24 pumpkin spice cookies store-bought or homemade.

Instructions: In a large bowl, mix together the pumpkin puree, sweetened condensed milk, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Fold in the chopped crystallized ginger. Pour the mixture into a freezer-safe container and freeze for at least 6 hours or until firm. Once the ice cream is firm, sandwich a scoop of ice cream between two pumpkin spice cookies to make individual ice cream sandwiches. Repeat with the remaining ice cream and cookies. Serve immediately or wrap individually in plastic wrap and store in the freezer until ready to serve.

Dylan W

[cassandragillig]

These Baked Southwest Egg Rolls are a healthier alternative to the traditional fried version. Packed with flavorful ingredients like chicken, black beans, and spices, they're perfect as an appetizer or a satisfying snack.

Ingredients: 1 cup cooked shredded chicken. 1 cup black beans, rinsed and drained. 1 cup frozen corn, thawed. 1/2 cup diced red bell pepper. 1/2 cup diced green onions. 1 cup shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 10 egg roll wrappers. Cooking spray.

Instructions: Warm the oven up to 425F 220C. Black beans, corn, red bell pepper, green onions, Monterey Jack cheese, cilantro, cumin, chili powder, garlic powder, salt, and pepper should all be mixed together in a large bowl. Combine well. Place an egg roll wrapper on a clean surface so that one corner faces you. Put about a quarter cup of the chicken mix in the middle of the wrapper. Fold the bottom corner over the filling, then the sides in, and roll the dough up tight. To seal, wet the edges with water. Lay the egg rolls out on a baking sheet that has been lined with parchment paper so that the seam side is down. Spray a little cooking spray on top. Turn the food over halfway through the 15 to 20 minutes of baking, or until it is golden brown and crispy. Serve hot with the sauce of your choice.

Marilyn

[cassandragillig]

A refreshing and creamy chilled pasta dish featuring ripe avocados and zesty lime juice, perfect for a light and satisfying meal.

Ingredients: 200g pasta of choice. 2 ripe avocados. Juice of 2 limes. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Cook pasta according to package instructions. Drain and set aside to cool. In a blender or food processor, combine avocados, lime juice, minced garlic, olive oil, salt, and pepper. Blend until smooth and creamy. Toss the cooked and cooled pasta with the creamy avocado sauce until evenly coated. Chill the pasta in the refrigerator for at least 30 minutes before serving. Garnish with fresh cilantro before serving.

Maria C

[cassandragillig]

These vegan snickerdoodles are a delicious treat for everyone, even those who can't eat certain foods. They'll become a family favorite because they're just the right amount of sweet and cinnamony.

Ingredients: 1 1/2 cups gluten-free flour blend. 1/2 cup coconut oil, melted. 3/4 cup organic cane sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 teaspoon cream of tartar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 tablespoons organic cane sugar for rolling. 1 teaspoon ground cinnamon for rolling.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine gluten-free flour blend, melted coconut oil, organic cane sugar, applesauce, vanilla extract, cream of tartar, baking soda, and salt. Mix until well combined. In a small bowl, mix together 2 tablespoons of organic cane sugar and ground cinnamon for rolling. Scoop out dough and roll into balls, then roll each ball in the cinnamon-sugar mixture until evenly coated. Place coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon or your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Calvin

[cassandragillig]

These soft baked sugar cookies with a cashew filling are a delightful treat. They are irresistible due to their buttery flavor and melt-in-your-mouth texture.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup finely chopped cashews. 1/4 cup powdered sugar for cashew filling.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the finely chopped cashews. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Take one portion of the dough and roll it into small balls, about 1 inch in diameter. Flatten each ball and place a small amount about 1/2 teaspoon of powdered sugar in the center. Fold the dough over the sugar to enclose the filling, then roll it back into a ball shape. Place the filled dough balls on the prepared baking sheets, spacing them a few inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Repeat the process with the remaining portion of dough. Once all cookies are baked and cooled, dust with additional powdered sugar if desired. Enjoy these soft baked cashew filled sugar cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Isabella Novak

[cassandragillig]

This broccoli couscous with melted cheddar and Parmesan cheese is a quick and tasty one-pot dish that combines the nutty taste of couscous with the creaminess of cheeses. This meal is perfect for busy weeknights because it makes you feel good.

Ingredients: 1 cup couscous. 1 1/2 cups water. 2 cups broccoli florets. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/2 cup milk. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Bring 1 1/2 cups of water to a boil in a saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. The broccoli florets should be steamed in a different saucepan for about 5 minutes, or until they are soft. Put the butter in a big pan and melt it over medium-low heat. To the pan, add milk, broccoli that has been steamed, and cooked couscous. Use a stir to mix. Shred some cheddar cheese and grated Parmesan cheese into the pan. Mix the cheeses in and stir until the mixture is smooth. Add pepper and salt to taste. Enjoy while hot!

Ivan Dunn

[cassandragillig]

Indulge in the rich, creamy goodness of chocolate ice cream without any dairy or refined sugar. This raw vegan version is easy to make and incredibly satisfying.

Ingredients: 4 ripe bananas, sliced and frozen. 1/4 cup raw cacao powder. 2-3 tablespoons maple syrup or agave nectar. 1/4 cup almond milk. 1 teaspoon vanilla extract.

Instructions: In a food processor or blender, combine the frozen banana slices, raw cacao powder, maple syrup or agave nectar, almond milk, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. Transfer the mixture into a freezer-safe container. Cover and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!

Tessa

[cassandragillig]

Grilled burgers are a classic favorite for any outdoor gathering. This recipe gives you juicy and flavorful burgers that are perfect for your next barbecue.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices of cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard.

Instructions: Preheat your grill to medium-high heat about 375F to 400F. In a mixing bowl, combine the ground beef, salt, and black pepper. Mix until well combined. Divide the meat mixture into 4 equal portions and shape them into burger patties. Place the burger patties on the preheated grill and cook for approximately 4-5 minutes on each side for medium-rare to medium doneness, or adjust the cooking time to your desired level of doneness. During the last minute of cooking, add a slice of cheese on top of each patty and close the grill lid to melt the cheese. Toast the burger buns on the grill for about 1-2 minutes until they are lightly browned. Assemble your burgers by placing lettuce, sliced tomatoes, and onions on the bottom half of each bun. Add a burger patty with melted cheese on top, and then drizzle with ketchup and mustard. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Norah Ashley

[cassandragillig]

Indulge in the delightful combination of a moist, buttery coffee cake with a sweet and cinnamon-infused streusel topping. This Cinnamon Coffee Cake is the perfect treat to enjoy alongside your morning or afternoon coffee.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup sour cream. 1 tsp vanilla extract. For the cinnamon streusel topping:. 1/2 cup brown sugar. 1/4 cup all-purpose flour. 1 tsp ground cinnamon. 2 tbsp unsalted butter, cold.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch square baking pan. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. In a small bowl, prepare the cinnamon streusel topping by combining the brown sugar, flour, and ground cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Spread half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon streusel mixture over the batter. Repeat with the remaining batter and streusel. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the coffee cake to cool for a few minutes before serving. Enjoy with a hot cup of coffee!

Prep Time: 15 minutes

Cook Time: 35 minutes

Karen Wiggins

[cassandragillig]

The buttery crumb and sweet raspberry filling in these Raspberry Crumb Bars go so well together. They are easy to make and taste so good that you can't stop eating them. They are great for a sweet treat or dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 large egg. 1/2 teaspoon vanilla extract. 3/4 cup raspberry jam.

Instructions: Warm the oven up to 175F 350C. Grease an 8x8-inch baking pan and line it with parchment paper, leaving a little extra on the edges to make it easy to take off. Put flour, sugar, baking powder, and salt in a bowl and mix them together. Add butter and mix until the mixture looks like big crumbs. Mix in the egg and vanilla extract until the mixture is crumbly. Spread out 2/3 of the mixture in the pan that has been prepared. Cover the crust with raspberry jam, leaving a thin edge around the edges. Cover the jam layer with the rest of the crumb mixture. Put it in the oven for 35 to 40 minutes, or until the top turns golden brown. Let it cool all the way in the pan before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 35 minutes

Winnie

[cassandragillig]

This Taco Grilled Cheese Sandwich is a tasty take on a classic favorite. It combines Mexican flavors with grilled cheese. It has fresh vegetables, melted cheese, seasoned ground beef, and is smashed between two pieces of crispy, buttery bread.

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 1/4 cup cooked ground beef seasoned with taco seasoning. 1/4 cup shredded lettuce. 1/4 cup diced tomatoes. 2 tablespoons diced onions. 2 tablespoons sliced black olives. 1/4 cup shredded Mexican blend cheese. 1 tablespoon butter.

Instructions: Heat a skillet over medium heat. Spread butter on one side of each slice of bread. Place one slice of bread, buttered side down, on the skillet. Layer one slice of cheddar cheese, cooked ground beef, shredded lettuce, diced tomatoes, diced onions, sliced black olives, and shredded Mexican blend cheese on top of the bread in the skillet. Top with the second slice of cheddar cheese and the other slice of bread, buttered side up. Cook until the bottom slice of bread is golden brown and the cheese is melted, about 3-4 minutes. Carefully flip the sandwich and cook until the other side is golden brown and the cheese is melted, about 3-4 minutes more. Remove from the skillet and let it cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Bryson

[cassandragillig]

This is a delicious iced coffee drink with a sweet caramel twist. It's great for a hot day to cool off.

Ingredients: 1 shot of espresso. 1 cup of cold milk. 2 tablespoons of caramel syrup. Ice cubes. Whipped cream optional.

Instructions: Brew a shot of espresso and let it cool. Fill a glass with ice cubes. Pour caramel syrup over the ice. Add the shot of espresso to the glass. Pour cold milk over the mixture. Stir well to combine all the ingredients. Top with whipped cream if desired. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Joe Pittman

[cassandragillig]

Indulge in the rich and creamy goodness of Crab Chowder with Corn and Basil. This comforting soup combines succulent crab meat with sweet corn, hearty potatoes, and aromatic basil for a delightful flavor explosion.

Ingredients: 1 lb crab meat. 2 cups corn kernels. 1 cup diced potatoes. 1/2 cup diced celery. 1/2 cup diced onion. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups whole milk. 1/2 cup heavy cream. 1/4 cup all-purpose flour. 1/4 cup unsalted butter. 1 teaspoon dried thyme. 1 teaspoon Old Bay seasoning. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. It's time to add the onion, celery, and garlic. Saut until the meat is soft. Add the flour and stir to make a roux. Cook for two minutes. Slowly whisk in the chicken broth, making sure there are no lumps. Season with salt, pepper, thyme, Old Bay, and potatoes. For about 15 minutes, or until the potatoes are soft, let it simmer. Add the crab meat and milk. For an extra 5 minutes, cook. Add heavy cream and let the chowder heat all the way through. If necessary, change the seasoning. Add fresh basil leaves on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Glen P

[cassandragillig]

Enjoy the freshness of berries that are in season with this delicious tart. The buttery crust holds a bright berry filling, and fluffy whipped cream decorates the top. This dessert is great for any occasion or to enjoy the tastes of summer.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup confectioners' sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cut into small pieces. 1 large egg, lightly beaten. 1 1/2 cups fresh berries such as strawberries, blueberries, raspberries. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/2 cup heavy cream. 1 tablespoon confectioners' sugar. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 190C 375F. Put flour, confectioners' sugar, and salt in a food processor and blend them together. Put in the butter and pulse the food until it looks like coarse crumbs. Blend in the egg until the dough comes together. Press dough into the bottom and up the sides of a 9-inch tart pan whose bottom can be taken out. Use a fork to poke holes in the bottom of the crust. Put it away for 30 minutes. For 15 to 18 minutes, or until lightly golden, bake the crust. Let it cool all the way down. Put the berries, sugar, cornstarch, and lemon juice in a medium saucepan. Stir the mixture all the time over medium-low heat until it gets thick. Put berry filling into crust that has cooled. Let it cool all the way down. Heavy cream, confectioners' sugar, and vanilla extract should be mixed together in a bowl until soft peaks form. Cover the tart with whipped cream after it has cooled. Put it in the fridge for at least an hour before you serve it. Cut it up and serve it cold. Have fun!

Prep Time: 30 minutes

Cook Time: 18 minutes

#FreshBerryTart, #SummerDessert, #HomemadeTreats

Paige

[cassandragillig]

You can't go wrong with these delicious Green Shamrock Macarons with Baileys Ganache Filling for St. Patrick's Day or any other time you're craving something Irish. The creamy Baileys ganache filling gives a rich and boozy twist to the crisp outside and soft inside green macaron shells.

Ingredients: 3/4 cup almond flour. 1 cup confectioners' sugar. 2 large egg whites, room temperature. 1/4 cup granulated sugar. Green food coloring gel. 1/2 cup heavy cream. 4 ounces white chocolate, chopped. 2 tablespoons Baileys Irish Cream. Shamrock-shaped green sprinkles optional.

Instructions: Preheat your oven to 300F 150C. Line two baking sheets with parchment paper. In a food processor, combine almond flour and confectioners' sugar. Pulse until well combined and set aside. In a clean, dry mixing bowl, whip the egg whites until they form stiff peaks. Gradually add granulated sugar while continuing to whip until glossy and stiff peaks form. Gently fold the almond flour and confectioners' sugar mixture into the whipped egg whites until you get a smooth, shiny batter with a thick, lava-like consistency. Add a few drops of green food coloring gel and fold it into the batter until you achieve your desired shade of green. Transfer the batter to a piping bag fitted with a round tip. Pipe small shamrock shapes onto the prepared baking sheets. Tap the baking sheets on the counter to release any air bubbles and let the macarons rest for 30 minutes to develop a skin. Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have formed 'feet.' While the macarons cool, prepare the Baileys ganache filling. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped white chocolate. Stir until smooth and add Baileys Irish Cream. Allow the ganache to cool to room temperature and thicken slightly. Then, transfer it to a piping bag. Once the macarons have cooled completely, pipe a small amount of Baileys ganache onto half of them and sandwich them with the remaining macarons. If desired, garnish with shamrock-shaped green sprinkles. Let the macarons set in the refrigerator for a few hours before serving. Enjoy your Green Shamrock Macarons with Baileys Ganache Filling!

Prep Time: 30 minutes

Cook Time: 15-18

Damien