Cute Closet Lesbian

[cute-closet-lesbian]

This Pull Apart Pizza Bread is a fun and tasty twist on traditional pizza. It's perfect for sharing with friends and family, and it's sure to be a hit at any gathering or party.

Ingredients: 1 loaf of Italian bread. 1/2 cup of pizza sauce. 1 1/2 cups of shredded mozzarella cheese. 1/2 cup of pepperoni slices. 1/4 cup of sliced black olives. 1/4 cup of diced bell peppers. 1/4 cup of diced onions. 1/4 cup of sliced mushrooms. 1/4 cup of grated Parmesan cheese. 1/4 cup of melted butter. 1 teaspoon of garlic powder. 1 teaspoon of dried oregano. 1 teaspoon of dried basil. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Don't cut the Italian bread all the way through; just cut it into bite-sized cubes. Leave the bottom whole. The garlic powder, dried oregano, and dried basil should all be mixed together in a bowl. Spread a lot of the seasoned butter mixture inside the bread cuts. Pepperoni slices, black olives, onions, bell peppers, and mushrooms should all be put inside the cuts. Grate some Parmesan cheese on top and add salt and pepper to taste. Put the stuffed bread on a baking sheet and cover it with aluminum foil. Put it in an oven that has already been heated for 15 to 20 minutes, or until the cheese melts and bubbles. Take the bread out of the package and bake it for another 5 minutes to make the top crisp. Take it out of the oven and let it cool down a bit before you serve it. Take your Pull Apart Pizza Bread apart and enjoy it!

Prep Time: 15 minutes

Cook Time: 25 minutes

Sunshine Beach Resort

[cute-closet-lesbian]

These Vegan Buffalo Tofu Lettuce Wraps are a delicious and healthy alternative to traditional buffalo wings. Crispy tofu coated in spicy buffalo sauce is wrapped in fresh lettuce leaves and topped with crunchy vegetables and creamy vegan ranch dressing.

Ingredients: 1 block tofu, extra firm. 1/2 cup buffalo sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon smoked paprika. Salt and pepper, to taste. 1 head lettuce, washed and leaves separated. 1/4 cup vegan ranch dressing. 2 stalks celery, thinly sliced. 1/4 cup chopped green onions. 1/4 cup chopped fresh cilantro.

Instructions: Press tofu to remove excess moisture, then cut into small cubes. In a bowl, combine buffalo sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tofu cubes to the bowl and toss until evenly coated. Heat a skillet over medium-high heat and add the tofu mixture. Cook for 8-10 minutes, stirring occasionally, until tofu is crispy and browned. To assemble the lettuce wraps, place a spoonful of buffalo tofu onto each lettuce leaf. Top with sliced celery, green onions, and cilantro. Drizzle vegan ranch dressing over the top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Dama Art

[cute-closet-lesbian]

A classic low-carb snack that everyone loves is easy deviled eggs. They taste great at parties and get-togethers because they're creamy and sour. You can quickly make this tasty dish with just a few easy-to-find ingredients.

Ingredients: 6 large eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon white vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Paprika for garnish. Fresh chives for garnish.

Instructions: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9-12 minutes. Remove the eggs from the heat and place them in an ice bath to cool for about 5 minutes. Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the egg yolks with a fork, and then add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth. Spoon the yolk mixture into the egg white halves or use a piping bag for a more decorative presentation. Sprinkle paprika on top for garnish, and garnish with fresh chives. Refrigerate the deviled eggs for at least 30 minutes before serving. Enjoy your low-carb appetizer!

Prep Time: 15 minutes

Cook Time: 10 minutes

Pitchford Pandemonium

[cute-closet-lesbian]

Garlic Roasted Chicken Thighs are a flavorful and easy-to-make dish perfect for a weeknight dinner or special occasion. The combination of garlic, thyme, and rosemary infuses the chicken with aromatic flavors while roasting enhances its juiciness and tenderness.

Ingredients: 6 chicken thighs. 6 cloves of garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put minced garlic, olive oil, thyme, rosemary, salt, and pepper in a small bowl. Put it together. Make sure the chicken thighs are evenly covered with the garlic mixture by rubbing it on them. Put the chicken thighs on a baking sheet that has aluminum foil or parchment paper on it. After the oven is hot, roast the chicken for 25 to 30 minutes, or until it is golden brown and fully cooked. After cooking, take it out of the oven and let it cool down for a few minutes.

Prep Time: 10 minutes

Cook Time: 25 minutes

The Witty Chef

[cute-closet-lesbian]

Delightful pie crust cookies made from leftover pie dough, sprinkled with cinnamon-sugar and baked to perfection. A simple and tasty treat for any occasion.

Ingredients: 1 cups pie crust dough, chilled. 1/4 cup granulated sugar. 1 tsp ground cinnamon. 1 egg, beaten. 1 tbsp milk.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a small bowl, mix together the granulated sugar and ground cinnamon. Roll out the chilled pie crust dough on a lightly floured surface to about 1/8-inch thickness. Using cookie cutters of your choice, cut out shapes from the dough and place them on the prepared baking sheet. Brush each cookie with a thin layer of beaten egg mixed with milk. This will give the cookies a golden finish when baked. Sprinkle the cinnamon-sugar mixture over the cookies, adding a touch of sweetness and warmth. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown and crisp. Once baked, remove from the oven and let the cookies cool on a wire rack before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

opera fanatic blog

[cute-closet-lesbian]

Indulge in a guilt-free treat with this keto-friendly Double Chocolate Zucchini Bread. Moist and chocolaty, this bread is loaded with healthy ingredients like almond flour and zucchini, making it perfect for those following a low-carb lifestyle.

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup erythritol or preferred keto-friendly sweetener. 3 large eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 cup grated zucchini, squeezed of excess moisture. 1/2 cup sugar-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Take a loaf pan and grease it. Then, put parchment paper inside it. Mix cocoa powder, baking soda, salt, erythritol, and almond flour in a large bowl with a whisk. Mix the dry ingredients together with the eggs, melted coconut oil, and vanilla extract until everything is well mixed. Grate the zucchini and add sugar-free chocolate chips. Spread out the batter in the loaf pan that has been prepared. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Cut and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 55 minutes

The Whisked Chef

[cute-closet-lesbian]

Enjoy the sweet and creamy taste of homemade Moscato ice cream without having to deal with the trouble of churning it. The fruity notes of Moscato wine and the rich cream in this recipe make for a delicious frozen treat.

Ingredients: 1 cup Moscato wine. 1 can 14 ounces sweetened condensed milk. 2 cups heavy whipping cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the sweetened condensed milk and Moscato wine in a large bowl and mix them together. Mix everything together well. Whip the heavy cream in a different bowl until stiff peaks form. Mix the whipped cream slowly into the condensed milk and Moscato until it is all mixed in. Add a pinch of salt and vanilla extract, and mix them together slowly. Put the mix in a container that can go in the freezer, cover it with a lid, and freeze it for at least 6 hours, or until it's firm. Moscato ice cream can be served in bowls or cones after it has frozen.

Prep Time: 15 minutes

Cook Time: 0 minutes

Kurtaj

[cute-closet-lesbian]

These Easy Keto Pumpkin Pancakes are a delightful breakfast option for those following a ketogenic lifestyle. They are fluffy, flavorful, and perfect for satisfying your pumpkin spice cravings while staying low-carb.

Ingredients: 4 large eggs. 1/2 cup pumpkin puree. 2 tbsp coconut flour. 2 tbsp erythritol or preferred keto-friendly sweetener. 1 tsp pumpkin pie spice. 1/2 tsp baking powder. 1/4 tsp vanilla extract. Butter or coconut oil for cooking.

Instructions: Whisk the eggs, pumpkin puree, and vanilla extract together in a bowl until everything is well mixed. Baking powder, pumpkin pie spice, and coconut flour should all be added now. As you mix, a smooth batter will appear. Put the pan or griddle over medium-low heat and coat it with butter or coconut oil. Pour the pancake batter onto the pan to make pancakes of any size you want. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter. Warm it up and top it with your favorite keto-friendly things, like berries, sugar-free syrup, or whipped cream. Have fun with your tasty keto pumpkin pancakes!

Prep Time: 10 minutes

Cook Time: 10 minutes

Blog

[cute-closet-lesbian]

These vegan chickpea tacos with guacamole are a delicious and healthy twist on traditional tacos. Crispy roasted chickpeas add texture and flavor, while creamy guacamole provides a satisfying richness. Perfect for a quick and flavorful meal!

Ingredients: 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small corn tortillas. 2 ripe avocados. 1 lime, juiced. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 small tomato, diced. 1/2 jalapeno, seeded and minced. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a bowl, toss chickpeas with olive oil, chili powder, cumin, salt, and pepper. Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through. While chickpeas are roasting, prepare the guacamole by mashing avocados in a bowl and stirring in lime juice, red onion, cilantro, tomato, jalapeno, salt, and pepper. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble tacos, spoon roasted chickpeas onto tortillas and top with guacamole. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

The Gourmet Avenue

[cute-closet-lesbian]

Koeksusters are a delicious South African treat, often served at special occasions or as a sweet indulgence. These fried dough strips are soaked in a fragrant syrup, making them irresistibly sweet and sticky. Perfect for sharing by the dozen with friends and family!

Ingredients: 4 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 4 tbsp sugar. 2 tbsp butter. 2 large eggs. 1 cup milk. Vegetable oil for frying. For the syrup:. 1 1/2 cups sugar. 1 cup water. 1/2 tsp lemon juice. 1/2 tsp vanilla extract.

Instructions: Mix together the flour, sugar, baking powder, and salt in a large mixing bowl. Mix the dry ingredients with the butter, rubbing it in until it resembles breadcrumbs. Beat the eggs and milk in a separate bowl and stir them into the dry mixture. Stir to form a soft dough. Knead dough just long enough to get it smooth. After covering the dough, give it a half-hour to rest. On a surface dusted with flour, roll out the dough to a thickness of about 1/2 inch. Make a slit down the middle of each rectangular strip of dough that is about 3 inches long and 1 inch wide. In a deep pan or fryer, heat the vegetable oil to 350F 175C. Fry the dough strips, batch by batch, until golden brown, flipping once. Each batch should take two to three minutes to complete. After removing the fried dough strips, pat them dry with paper towels. To make the syrup, put the sugar, water, lemon juice, and vanilla extract in a different saucepan. After bringing it to a boil, simmer it for five minutes. Make sure the fried dough strips are completely coated by dipping them into the hot syrup. After letting them soak for a short while, take them out and set them on a wire rack to cool and let any extra syrup drip off. The koeksusters are ready to be enjoyed once they have cooled!

Prep Time: 45 minutes

Cook Time: 20 minutes

Versos

[cute-closet-lesbian]

Indulge in the festive flavors of peppermint bark with this creamy and delicious dip. Perfect for holiday gatherings or any time you're craving a sweet treat!

Ingredients: 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1/4 cup crushed candy canes. 1/4 cup mini chocolate chips. 1/2 teaspoon peppermint extract. 1/2 cup whipped cream. Additional candy canes for garnish optional.

Instructions: Softened cream cheese and powdered sugar should be mixed together in a bowl until the mixture is smooth. Add crushed candy canes, mini chocolate chips, peppermint extract, and whipped cream and mix everything together well. Move the mixture to a bowl for serving. If you want, you can add more crushed candy canes on top. Serve right away with fruit, cookies, or pretzels to dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

accadeincampania

[cute-closet-lesbian]

These slow cooker chicken tacos are perfect for summer gatherings. Just set it and forget it, and come back to tender, flavorful chicken ready to be enjoyed in tortillas with your favorite toppings!

Ingredients: 1.5 lbs chicken breasts. 1 cup salsa. 1 packet taco seasoning. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 bell pepper, diced. 1 onion, diced. Tortillas, for serving. Optional toppings: shredded cheese, avocado, sour cream, cilantro.

Instructions: In the slow cooker, put chicken breasts at the bottom. Place black beans, corn, onion, bell pepper, and taco seasoning on top. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork. Use two forks to shred the chicken, then mix it well with the other ingredients. Put the chicken mixture in tortillas and top them with whatever toppings you want.

Prep Time: 10 minutes

Cook Time: 240 minutes

The Flavor Canvas

[cute-closet-lesbian]

These bacon cheeseburger meatballs are a delicious twist on a classic favorite. Packed with flavor from the bacon, cheese, and seasonings, they are perfect for a tasty appetizer or a fun dinner option. Serve them with a tangy sauce for dipping and watch them disappear!

Ingredients: 1 lb ground beef. 6 slices bacon, cooked and crumbled. 1/2 cup breadcrumbs. 1/4 cup grated cheddar cheese. 1/4 cup diced onion. 1/4 cup diced pickles. 1 egg. 1/4 tsp salt. 1/4 tsp black pepper. 1/4 tsp garlic powder. 1/4 tsp onion powder. 1/4 cup ketchup. 1/4 cup mustard. 1/4 cup mayonnaise.

Instructions: Warm the oven up to 190C 375F. Put breadcrumbs, cheddar cheese, onion, pickles, egg, salt, pepper, garlic powder, and onion powder in a large bowl. Then add the ground beef and bacon. Mix everything together well. Put the meatballs, which should be about an inch across, on a baking sheet that has been lined with parchment paper. The meatballs should be cooked all the way through and browned after 20 to 25 minutes in a hot oven. To make the sauce, mix the ketchup, mustard, and mayonnaise in a small bowl. Give the meatballs and sauce to dip them in. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

The Narrow Gate

[cute-closet-lesbian]

A tasty and nutritious take on classic burgers are these sweet potato and bacon turkey burgers. The bacon gives the patties a savory, smoky flavor, and the sweet potato gives them a distinct flavor and moisture. Ideal for an easy and filling dinner!

Ingredients: 1 lb ground turkey. 1 sweet potato, peeled and grated. 4 slices of bacon, cooked and crumbled. 1/2 cup onion, finely chopped. 1/2 cup bell pepper, finely chopped. 1/4 cup whole wheat breadcrumbs. 1 egg. 1 tsp garlic powder. 1 tsp paprika. Salt and pepper to taste. Whole wheat burger buns. Lettuce, tomato, and other desired toppings.

Instructions: Ground turkey, grated sweet potato, crumbled bacon, chopped bell pepper, chopped onion, breadcrumbs, egg, paprika, garlic powder, and salt and pepper should all be combined in a big mixing bowl. Stir everything until thoroughly mixed. Separate the mixture into four equal parts and form each into a burger pattin. Grease a grill or grill pan with cooking spray and preheat it to medium-high heat. The turkey burger patties should be cooked through and have nice grill marks after placing them on the grill and cooking them for about five to six minutes on each side. Under the grill, toast the whole wheat burger buns for one minute, or until they start to crisp up a little. Place each patty on a bun, then add lettuce, tomato, and any additional toppings you'd like to your Sweet Potato and Bacon Turkey Burger assembly. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 12 minutes

Tasteful Reviews

[cute-closet-lesbian]

Minestrone soup is hearty and gluten-free. It tastes great with pancetta, vegetables, and beans. Great for a warm meal on a cold day!

Ingredients: 2 tablespoons olive oil. 4 ounces gluten-free pancetta, diced. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 6 cups gluten-free vegetable broth. 1 cup gluten-free pasta such as rice pasta or corn pasta. 1 can 15 ounces cannellini beans, drained and rinsed. 1 cup chopped kale or spinach. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese optional, for serving.

Instructions: Set the olive oil in a big pot over medium-low heat. It will take about 5 minutes of cooking after adding the diced pancetta until it gets crispy. Chop up the garlic, onion, carrots, and celery and add them. Saut the vegetables for five to seven minutes, or until they get soft. The vegetable broth, dried oregano, and dried basil should all be mixed in now. After the soup starts to boil, turn down the heat and let it cook slowly for 15 minutes. Once you add the gluten-free pasta to the pot, follow the directions on the package to cook it until it is al dente. Add the chopped kale or spinach and cannellini beans and mix them in. Add five more minutes of cooking and wait for the greens to wilt. Add salt and pepper to taste to the soup. If you want, you can serve it hot and top it with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 30 minutes

RPTS

[cute-closet-lesbian]

These roasted potatoes with garlic and Parmesan cheese are crispy and full of flavor. They go well with any holiday meal. Adding garlic, Parmesan cheese, and herbs to these potatoes gives them a savory and fragrant flavor, and roasting them in the oven makes sure they get a crispy outside and a soft inside. Everyone in your family and friends will love these roasted potatoes, whether you serve them for Thanksgiving, Christmas, or another holiday.

Ingredients: 1.5 lbs potatoes, diced into small cubes. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Warm the oven up to 425F 220C. Put diced potatoes in a large bowl and add olive oil, minced garlic, Parmesan cheese, dried thyme, salt, and pepper. Toss the potatoes so that they are evenly covered. Put the seasoned potatoes on a baking sheet that has been lined with aluminum foil or parchment paper. Spread them out in a single layer. After the oven is hot, bake the potatoes for 25 to 30 minutes, stirring them once or twice during that time, until they are golden brown and crispy. If you want, you can add fresh parsley as a garnish before serving. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Sandy Castle Design

[cute-closet-lesbian]

This Caesar Slaw with Kale and Brussels Sprouts is a tasty and healthy take on the original Caesar salad. It's full of good things for you, has a satisfying crunch, and tastes great with Parmesan and Caesar dressing. Ingredients: 2 cups kale, finely chopped. 2 cups Brussels sprouts, thinly sliced. 1/2 cup grated Parmesan cheese. 1/4 cup Caesar salad dressing. 1/4 cup croutons. Salt and pepper to taste. Instructions: In a large mixing bowl, combine the chopped kale and thinly sliced Brussels sprouts. Add the grated Parmesan cheese to the bowl. Pour the Caesar salad dressing over the ingredients. Toss everything together until the dressing coats the kale and Brussels sprouts evenly. Season with salt and pepper to taste. Top the salad with croutons for added crunch. Serve immediately as a refreshing side dish or as a light main course. Prep Time: 15 minutes Cook Time: 0 minutes

Devinos Pormibarrio