Cinema Kills

Mrs. Cadys Classroom - Rod Sands - Music Man of Steel - Shetland Sheepdog - Backstage Academy of Dance

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These pink dragonfruit vegan brunch pancakes are not only visually stunning but also incredibly tasty. Made with the natural pink hue of dragonfruit and plant-based ingredients, they are a perfect choice for a delightful and healthy brunch.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup pink dragonfruit puree. 1/2 cup almond milk or any plant-based milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1 tablespoon apple cider vinegar.

Instructions: Mix the sugar, baking powder, baking soda, and salt in a bowl with a whisk. Put the pink dragonfruit puree, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Add a little oil or cooking spray to a nonstick skillet or griddle and heat it up over medium-low heat. For every pancake, pour 1/4 cup of the batter onto the pan. Turn it over and cook the other side until it's golden brown. Cook until bubbles appear on top. Put the pancakes on a plate and keep them warm while you cook the rest of the batter. You can top your pink dragonfruit vegan pancakes with fresh fruit, maple syrup, or vegan whipped cream, or anything else you like. Have fun with your colorful and tasty vegan pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Venture into Digital Scrapbooking

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These Chickpea Peanut Butter Cookies are a healthy vegan treat that tastes great. Chickpeas and peanut butter together give you protein and fiber, and maple syrup makes it naturally sweet. Plus they don't have gluten!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup peanut butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 cup vegan chocolate chips optional.

Instructions: Warm the oven up to 175F 350C. Put peanut butter, maple syrup, baking powder, chickpeas, and vanilla extract in a food processor. Mix until it's smooth. You can add chocolate chips if you want to. Put tablespoon-sized chunks of the dough on a baking sheet that has been lined with parchment paper. To make the cookies flatter, use the back of a spoon or a fork. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 10 minutes

Cook Time: 15 minutes

Events Music Education

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These fat bombs made with lemon cheesecake are a delicious keto-friendly snack or dessert. With the sour taste of lemon and the richness of cream cheese, these treats will satisfy your sweet tooth while keeping you in ketosis.

Ingredients: 8 oz cream cheese, softened. 1/4 cup coconut oil, melted. 2 tbsp lemon juice. 1 tsp lemon zest. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine softened cream cheese and melted coconut oil. Add lemon juice, lemon zest, powdered erythritol, vanilla extract, and a pinch of salt. Mix until smooth and well combined. Using a small cookie scoop or spoon, portion out the mixture into bite-sized balls and place them on a parchment-lined tray. Freeze the fat bombs for about 1-2 hours, or until firm. Once firm, transfer the fat bombs to an airtight container and store them in the freezer until ready to serve. Enjoy straight from the freezer as a refreshing treat!

Prep Time: 15 minutes

Cook Time: 0 minutes

Wakefield Chorus

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These Slow Cooker Korean Beef Rib Tacos are packed with flavor and perfect for a weeknight meal. Tender beef ribs are cooked low and slow in a savory sauce until they're falling off the bone. Served in warm tortillas with a crunchy and tangy Asian slaw, these tacos are sure to become a family favorite!

Ingredients: 3 lbs beef short ribs. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 tbsp sesame oil. 1 tbsp rice vinegar. 1 tsp ginger, minced. 1/4 tsp crushed red pepper flakes. 1/4 cup water. 12 small flour tortillas. 1 cup shredded cabbage. 1 carrot, julienned. 2 green onions, thinly sliced. 2 tbsp cilantro, chopped. 2 tbsp rice vinegar. 1 tbsp soy sauce. 1 tsp sesame oil. 1/2 tsp honey.

Instructions: You can put water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, crushed red pepper flakes, and soy sauce in a slow cooker. Mix well. Toss the beef short ribs in the sauce after putting them in the slow cooker. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the meat is soft and falls off the bone. Take the beef out of the slow cooker when it's done cooking and shred it with two forks. Shred cabbage, julienne carrot, slice green onions, chop cilantro, and mix in rice vinegar, soy sauce, sesame oil, and honey in a bowl. Sprinkle to mix. To make tacos, heat up tortillas and put Asian slaw and shredded beef inside them. Serve right away. Have fun with your Asian slaw and slow-cooked Korean beef rib tacos!

Prep Time: 20 minutes

Cook Time: 360 minutes

Arts Academy Science

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These roasted vegetables are a colorful and tasty side dish that goes with any meal. Toss broccoli, cauliflower, bell peppers, and zucchini with olive oil and garlic and onion powder. Then, roast them until they are just right. This recipe is easy, can be used in many ways, is full of nutrients, and is keto-friendly!

Ingredients: 2 cups broccoli florets. 2 cups cauliflower florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper, to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss together the broccoli florets, cauliflower florets, sliced red bell pepper, sliced yellow bell pepper, and sliced zucchini. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, onion powder, salt, and pepper. Toss until evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through. Remove from the oven and serve the roasted veggies hot as a delicious and nutritious side dish. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Sandi Tamine

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A delicious vegan take on a classic spaghetti dish, with meaty king oyster mushrooms that look like scallops and plum tomatoes and toasted walnuts that balance each other out.

Ingredients: 200g spaghetti. 12-16 king oyster mushrooms, sliced into scallop-like rounds. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup plum tomatoes, halved. 1/2 cup toasted walnuts, roughly chopped. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one to two minutes, until the garlic smells good, add the minced garlic. Slice the king oyster mushrooms and add them to the pan. Cook for three to four minutes on each side, until both sides are golden brown and slightly crispy. After you add the plum tomatoes, cook for another two to three minutes, until they begin to soften. Add pepper and salt to taste. When you add the cooked spaghetti to the pan, toss it around with the mushrooms and tomatoes until everything is well mixed. Take the pan off the heat and add the toasted walnuts. Before serving, sprinkle with fresh parsley. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sunstomy and Friends

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This harissa paste is made from plants and is very spicy. It tastes great and makes your food more interesting. This sauce can be used as a marinade, a dip, or both.

Ingredients: 4 dried ancho chilies. 4 dried guajillo chilies. 3 dried chipotle chilies. 4 cloves garlic, minced. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1 teaspoon caraway seeds. 1 teaspoon smoked paprika. 1 tablespoon tomato paste. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt to taste.

Instructions: Take the dried chilies and soak them in hot water for 30 minutes. Then, drain them. Take the chilies' stems and seeds off. Add the soaked chilies, minced garlic, ground coriander, ground cumin, caraway seeds, smoked paprika, tomato paste, olive oil, lemon juice, and salt to a blender. Blend until smooth. If you need to, add a little water to get the consistency you want. Blend until smooth. Check the seasoning and make changes if needed. Put the harissa paste in a clean jar or container. You can keep it in the fridge for up to two weeks.

Prep Time: 40 minutes

Cook Time: 0 minutes

coreanico

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These adorable little donuts have all the flavors of a traditional strawberry milkshake. These are ideal for a special occasion or as a sweet treat. Savor the nostalgia of a milkshake in the shape of a donut!

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/4 cup buttermilk. 1/4 cup strawberry puree. 1/4 cup plain yogurt. 1 large egg. 1/2 tsp vanilla extract. 2 tbsp unsalted butter, melted. 1/4 cup powdered sugar for dusting. Vegetable oil for frying.

Instructions: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, strawberry puree, yogurt, egg, vanilla extract, and melted butter. Mix well. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350F 175C. Using a mini donut pan or a piping bag, fill the molds with the donut batter until about 2/3 full. Carefully place the donuts in the hot oil and fry for about 2-3 minutes, turning occasionally, until they are golden brown and cooked through. Remove the donuts from the oil and drain on paper towels to remove excess oil. Once slightly cooled, dust the donuts with powdered sugar. Serve your mini strawberry milkshake donuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Book of Kindness

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Enjoy the taste of Maryland with these delicious Maryland Style Crab Cakes. Made with lump crab meat and seasoned with Dijon mustard, Worcestershire sauce, and Old Bay seasoning, these crab cakes are bursting with flavor. They're held together with almond flour and egg, making them keto-friendly and perfect for anyone following a low-carb lifestyle. Serve them as a mouthwatering appetizer or as a main dish for a seafood feast!

Ingredients: 1 lb lump crab meat. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/4 teaspoon Old Bay seasoning. 1/4 cup almond flour. 1 tablespoon chopped parsley. 1 egg, beaten. 1 tablespoon lemon juice. 1 tablespoon avocado oil, for frying.

Instructions: Put the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, almond flour, chopped parsley, beaten egg, and lemon juice in a large bowl. Mix everything together well. The crab mixture should be split into 4 equal parts. Each part should be shaped into a round patty. In a pan, heat the avocado oil over medium heat. Place the crab cakes carefully in the pan. Cook for three to four minutes on each side, or until golden brown and hot all the way through. Take the crab cakes out of the pan and put them on a plate with paper towels around it to soak up any extra oil. When the crab cakes are done, serve them hot with your favorite dipping sauce or lemon wedges.

Prep Time: 10 minutes

Cook Time: 10 minutes

Sunstomy and Friends

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Indulge in these decadent glazed brownies by Runs With Spatulas. They are rich, moist, and topped with a delightful vanilla glaze.

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 cup chopped walnuts optional. 1/4 cup semi-sweet chocolate chips optional. 1/2 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined. Beat in cocoa, flour, salt, and baking powder. If desired, fold in walnuts and chocolate chips. Spread the batter into the prepared pan. Bake in preheated oven for 20 to 25 minutes. Do not overcook; the brownies should be set in the center. While the brownies are baking, prepare the glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth. Once brownies are done, remove from oven and allow to cool slightly. Drizzle glaze over warm brownies. Allow brownies to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Mueble Sartec

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A tasty and nourishing way to start the day is with this Paleo Pumpkin Breakfast Bake. It is flavorful, full of pumpkin, coconut, and pecans, and ideal for people on the Paleo or Autoimmune Protocol AIP.

Ingredients: 1 cup pumpkin puree. 2 ripe bananas, mashed. 3/4 cup coconut milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon cinnamon. 1/2 teaspoon ginger. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 4 large eggs. 2 cups shredded coconut. 1/2 cup chopped pecans.

Instructions: Grease a baking dish and preheat the oven to 350F 175C. Pumpkin puree, mashed bananas, coconut milk, maple syrup, vanilla extract, nutmeg, cinnamon, and ginger should all be combined in a big bowl. One egg at a time, adding and thoroughly mixing after each addition. Stir in chopped pecans and shredded coconut. Pour mixture into baking dish that has been prepared. Bake for 40 to 45 minutes, or until the tops are set and browned. Let cool slightly before arranging to serve. Savor your Breakfast Bake with Paleo Pumpkin!

Prep Time: 15 minutes

Cook Time: 45 minutes

Jyotiri Maye

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This quick and easy recipe is a great way to celebrate the "Year of the French Bread Pizza." With your favorite toppings, you can turn a simple baguette into a delicious pizza. It tastes great and is crispy and cheesy!

Ingredients: 1 French baguette. 1 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced bell peppers. 1/2 cup sliced black olives. 1/4 cup sliced red onions. 1/4 cup sliced mushrooms. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. The French baguette should be cut in half lengthwise, and then each half should be cut in half horizontally to make four equal pieces. On each piece of bread, spread a lot of tomato sauce. Spread out the shredded mozzarella cheese on top of the sauce. Pepperoni, bell peppers, black olives, red onions, and mushrooms should be put on top. Put some dried oregano, garlic powder, salt, and pepper on top, along with grated Parmesan cheese. Put the French bread pizzas that are ready on a baking sheet or on the rack in the oven. It should be baked in a hot oven for 12 to 15 minutes, or until the cheese is bubbly and golden brown. Take it out of the oven and let it cool for one minute before cutting it. Enjoy your tasty French Bread Pizza while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

edtechelective

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Chicken Fajitas are a tasty and simple Tex-Mex dish that's great for a quick dinner during the week or a casual get-together with friends. Chicken breast strips that have been seasoned are cooked with onions and bell peppers. The dish is then served in warm tortillas with your choice of toppings.

Ingredients: 1 lb chicken breast, thinly sliced. 2 bell peppers, sliced. 1 onion, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 2 tsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. Flour tortillas, for serving. Optional toppings: salsa, sour cream, guacamole, shredded cheese.

Instructions: In a bowl, combine sliced chicken breast with chili powder, cumin, paprika, salt, and pepper. Toss until chicken is well coated. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and saut until fragrant. Add seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Push chicken to one side of the skillet and add sliced bell peppers and onions. Cook until vegetables are tender-crisp, about 4-5 minutes. Combine chicken, peppers, and onions in the skillet. Adjust seasoning if needed. Warm flour tortillas on a separate skillet or in the microwave. Serve chicken fajita mixture in warm tortillas with optional toppings. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Chipao Anping

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This chili recipe for the crock pot makes a lot, so it's great for feeding a lot of people or making meals ahead of time. It has lots of hearty foods and tasty spices that make it a comforting and filling meal.

Ingredients: 3 lbs ground beef. 2 onions, chopped. 3 cloves garlic, minced. 2 cans 28 oz crushed tomatoes. 2 cans 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 6 oz tomato paste. 4 cups beef broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon paprika. 1 teaspoon oregano. Salt and pepper to taste.

Instructions: Cook the ground beef, onions, and garlic in a skillet until the beef is browned and the onions are clear. Move the beef mixture that has been cooked to a slow cooker. Put beans, corn, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper in the slow cooker. Also add crushed tomatoes. Make sure to stir everything together well. Put the lid on top and set the cooker to low for 8 hours or high for 4 hours. Add any toppings you want, like shredded cheese, sour cream, or chopped green onions, and serve hot.

Prep Time: 20 minutes

Cook Time: 240 minutes

Hilliard Comstock Middle School

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These Roasted Garlic Ranch Chicken Kebabs are bursting with flavor and perfect for a summer barbecue. The combination of ranch seasoning and garlic marinade gives the chicken a delicious kick, while the colorful bell peppers and onions add a vibrant touch to your plate.

Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup olive oil. 3 tablespoons ranch seasoning mix. 3 cloves garlic, minced. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 8 wooden or metal skewers.

Instructions: Olive oil, ranch seasoning mix, and minced garlic should all be mixed together in a large bowl to make the marinade. Make sure the chicken cubes are well covered when you add them to the marinade. Put it in the fridge for at least 30 minutes with the lid on. If you're going to use wooden skewers, soak them in water for about 30 minutes while the chicken is marinating. This will keep them from burning. Warm up the grill over medium-high heat. On the skewers, put the chicken that has been marinated, red bell pepper, yellow bell pepper, and red onion in a certain order. Turn the skewers over every so often while cooking for 10 to 12 minutes, or until the chicken is cooked all the way through and has nice grill marks. Make sure the Roasted Garlic Ranch Chicken Kebabs are hot before you serve them.

Prep Time: 45 minutes

Cook Time: 12 minutes

tabatha hopkins official

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Spices and barbecue sauce are mixed together in a tasty way to coat baked chicken wings that are easy to make.

Ingredients: 2 lbs chicken wings. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp paprika. 1 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup barbecue sauce.

Instructions: Warm the oven up to 425F 220C. Put garlic that has been minced, paprika, onion powder, salt, and black pepper in a bowl. Toss the chicken wings in the bowl so that they are covered all over. Put the chicken wings on a baking sheet that has been lined with parchment paper. Place in the oven and bake for 25 to 30 minutes, or until crisp and golden brown. In the last five minutes of baking, brush barbecue sauce on the chicken wings. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 30 minutes

Dukes Baseball

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Delicious and full of nutrients, this Paleo AIP Sweet Potato Hash is ideal as a substantial side dish or breakfast alternative. It has the inherent sweetness of sweet potatoes and a plethora of spices that are high in antioxidants.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon coconut oil. 1 teaspoon sea salt. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground turmeric. 1/4 teaspoon ground black pepper omit for AIP. Fresh parsley, for garnish.

Instructions: Heat the coconut oil in a big skillet over medium heat. Add the minced garlic and onions, and saut until aromatic. Diced sweet potatoes should be added to the skillet along with sea salt, turmeric, ginger, cinnamon, and black pepper, if using. Cook for 15 to 20 minutes, stirring periodically, or until sweet potatoes are soft and lightly browned. Before serving, garnish with fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

LISANNE PETRACCA PH.D.