Daft Lynx

Chula Vista  Quilters Guild - Now Diving Center - Plankes-Projects - Orkney Farmer's Market - Alkmaar Andaman Pearl

[daftlynx]

With this easy slow cooker macaroni and cheese recipe, you can enjoy a creamy and comforting classic. Great for busy days, parties, or whenever you want something cheesy!

Ingredients: 2 cups elbow macaroni. 4 cups shredded cheddar cheese. 1 can 12 ounces evaporated milk. 1 1/2 cups milk. 1/4 cup butter, melted. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Cook elbow macaroni according to package instructions until al dente. Drain and set aside. In a bowl, whisk together melted butter and flour until smooth to create a roux. Pour evaporated milk, regular milk, and roux into the slow cooker. Stir until well combined. Add cooked macaroni and shredded cheddar cheese to the slow cooker. Season with salt and black pepper. Stir to combine. Cover and cook on low heat for 2-3 hours, stirring occasionally, until cheese is melted and the mixture is creamy and heated through. Serve hot and garnish with additional shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 120 minutes

Egg Music

[daftlynx]

Eggnog Cut-Out Cookies, which capture the flavors of traditional eggnog in a delightful cookie, are a holiday favorite. These buttery, nutmeg-spiced cookies are ideal for holiday parties and cookie exchanges.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1/2 cup eggnog. 1 teaspoon vanilla extract.

Instructions: In a bowl, whisk together the flour, baking powder, nutmeg, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggnog and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two portions, flatten each into a disc, and wrap in plastic wrap. Refrigerate for at least 2 hours. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out festive shapes and place them on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Once the cookies are completely cooled, you can decorate them with icing or sprinkles, if desired. Enjoy these delightful Eggnog Cut-Out Cookies as a festive Christmas treat!

Prep Time: 20 minutes

Cook Time: 10-12

Awkword Paper Cut

[daftlynx]

Indulge in the rich flavors of caramelized pears combined with creamy ice cream. This dessert offers a delightful blend of sweetness and fruity goodness, perfect for any occasion.

Ingredients: 2 ripe pears, peeled, cored, and diced. 1/4 cup brown sugar. 2 tbsp butter. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 5 large egg yolks. 1 tsp vanilla extract.

Instructions: In a skillet, melt butter over medium heat. Add diced pears and brown sugar, cook until pears are caramelized, stirring occasionally. Set aside to cool. In a saucepan, combine heavy cream and milk. Heat over medium-low heat until just simmering, then remove from heat. In a separate bowl, whisk together granulated sugar and egg yolks until pale and thick. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon about 5-7 minutes. Do not boil. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in vanilla extract. Let the custard cool to room temperature, then cover and refrigerate until completely chilled. Once chilled, churn the custard in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add the caramelized pears. Transfer the churned ice cream to a freezer-safe container and freeze until firm.

Prep Time: 30 minutes

Cook Time: 15 minutes

Misfit Training

[daftlynx]

A delicious vegan and gluten-free cauliflower crust pizza loaded with veggies and bursting with flavor. It's a healthy twist on a classic favorite!

Ingredients: 1 medium cauliflower head, grated. 1/2 cup chickpea flour. 2 tablespoons ground flaxseed. 1/4 cup nutritional yeast. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon sea salt. 1/4 teaspoon black pepper. 1/4 cup water. 1/2 cup tomato sauce. 1 cup assorted veggies bell peppers, onions, mushrooms, etc.. 1/4 cup vegan cheese optional. Fresh basil leaves for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Grate the cauliflower and mix it with chickpea flour, ground flaxseed, nutritional yeast, oregano, garlic powder, onion powder, salt, pepper, and water in a large bowl. Make a dough by mixing it well. Spread the cauliflower dough out into a circle on a baking sheet lined with parchment paper. This will make a crust that is about 1/4 inch thick. The crust should be baked in a hot oven for 25 to 30 minutes, or until it is golden brown and crispy around the edges. Once you take the crust out of the oven, cover it with tomato sauce. Add different kinds of vegetables and vegan cheese, if you want. Put the pizza back in the oven and bake for another 10 to 15 minutes, until the cheese is melted and the toppings are cooked. Add fresh basil leaves, slice, and serve hot after taking it out of the oven.

Prep Time: 15 minutes

Cook Time: 40 minutes

Verdegree

[daftlynx]

These classic gingerbread cookies are a holiday favorite, featuring warm spices and a delightful molasses flavor. Perfect for festive gatherings and cookie exchanges!

Ingredients: 3 cups all-purpose flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 2 teaspoons ground ginger. 1 1/2 teaspoons ground cinnamon. 1/2 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1/2 cup packed brown sugar. 1 large egg. 1/2 cup molasses. 1 teaspoon vanilla extract.

Instructions: Put the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium-sized bowl and mix them together with a whisk. Mix the brown sugar and butter in a big bowl until they are smooth and creamy. Mix the egg, molasses, and vanilla extract into the butter. Mix everything together by beating it. Mix the dry ingredients into the wet ingredients one at a time until the dough comes together. Split the dough in half and use plastic wrap to cover each half. Put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. On a floured surface, roll out one piece of dough to about 1/4-inch thickness. Cut out the shapes you want with cookie cutters and place them on the baking sheets that have been prepared. For 8 to 10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Do the same things with the rest of the dough: roll, cut, and bake. When the cookies are cool, you can either frost them with icing or eat them plain.

Prep Time: 20 minutes

Cook Time: 10 minutes

Ttm Toby Autographs

[daftlynx]

Indulge in the delectable combination of apple pie flavors and creamy ice cream, topped off with a fizzy twist of apple cider floats. This dessert is ideal for cooling off on a hot day or as a special treat any time of year!

Ingredients: 2 cups apple cider. 1 tablespoon brown sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 4 cups vanilla ice cream. 1 cup diced apples. 1/2 cup crushed graham crackers. Whipped cream for topping. Caramel sauce for drizzling. Ice cubes.

Instructions: In a saucepan, combine the apple cider, brown sugar, cinnamon, and nutmeg. Bring the mixture to a boil over medium-high heat, then reduce to low and simmer for 5 minutes. Remove the saucepan from the heat and let the apple cider mixture cool completely. In serving glasses, add a scoop of vanilla ice cream, diced apples, and crushed graham crackers. Pour the cooled apple cider mixture over the ice cream, filling the glass about halfway. Add a few ice cubes to each glass. Top off the glasses with more vanilla ice cream and a dollop of whipped cream. Drizzle caramel sauce over the top for added sweetness and flavor. Serve immediately and enjoy the refreshing Apple Pie Ice Cream with Apple Cider Floats!

Prep Time: 15 minutes

Cook Time: 5 minutes

Jessi Pagel

[daftlynx]

A delicious blend of mixed nuts, pretzels, dried cranberries, white and milk chocolate, and sweet and salty popcorn mix. Ideal for outdoor gatherings in the summer!

Ingredients: 10 cups popped popcorn. 1 cup white chocolate chips. 1 cup milk chocolate chips. 1 cup mini pretzels. 1 cup dried cranberries. 1 cup mixed nuts almonds, cashews, walnuts. 1/2 cup unsalted butter, melted. 1 tablespoon vanilla extract. 1/2 teaspoon salt. 1/4 cup powdered sugar.

Instructions: Preheat oven to 300F 150C. In a large mixing bowl, combine popped popcorn, pretzels, dried cranberries, and mixed nuts. In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring in between, until smooth. Drizzle melted white chocolate over the popcorn mixture, tossing gently to coat evenly. Spread the mixture on a lined baking sheet. Repeat the melting process with milk chocolate chips and drizzle over the popcorn mixture. In a small bowl, mix melted butter, vanilla extract, and salt. Drizzle over the popcorn mixture. Bake in the preheated oven for 15-20 minutes, stirring every 5 minutes for even coating. Remove from the oven and let it cool completely. Sprinkle powdered sugar over the popcorn mix and toss to combine. Allow the mix to set before serving. Enjoy your Summer Party Popcorn Mix!

Prep Time: 15 minutes

Cook Time: 20 minutes

Ca Expanded Learning

[daftlynx]

These Mediterranean shrimp skewers are bursting with flavor from a zesty marinade and colorful vegetables. They're perfect for a quick and healthy meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 lemon, juiced. 3 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried oregano. 1/2 tsp dried thyme. 1/2 tsp paprika. Salt and pepper to taste. Cherry tomatoes. Red onion, cut into chunks. Bell peppers, cut into chunks. Wooden skewers, soaked in water.

Instructions: Lemon juice, olive oil, dried oregano, dried thyme, paprika, salt, and pepper should all be mixed together in a bowl. Add the shrimp to the sauce and mix them around. For 15 to 30 minutes, let it sit. Put marinated shrimp on soaked wooden skewers and then add chunks of cherry tomatoes, red onion, and bell pepper in a row. Warm the grill up to a medium-high level. Sticks should be grilled for two to three minutes on each side, or until the vegetables are slightly charred and the shrimp are cooked through. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 20 minutes

Cook Time: 6 minutes

Trinity International Church

[daftlynx]

This pressure cooker chili is quick and full of flavor. It's perfect for a cozy night in. The pressure cooking process makes the meat tender and blends the flavors so that you can have a tasty bowl of chili in no time.

Ingredients: 1.5 lbs ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup beef broth. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 2 tbsp chili powder. 1 tbsp cumin. 1 tsp paprika. 1 tsp oregano. Salt and pepper to taste.

Instructions: Put the pressure cooker on saut mode and brown the ground beef. Put in the garlic and diced onions. Saut until the onions become clear. Spices like oregano, cumin, chili powder, salt, and pepper should be stirred in. Add the green beans, kidney beans, black beans, beef broth, bell pepper, and jalapeo. Combine well. On high pressure for 20 minutes, close the lid and turn the pot on. Let the pressure naturally drop for 10 minutes after the cooking is done, then quickly drop any remaining pressure. Be careful when you open the lid and stir the chili. If necessary, change the seasoning. Put your favorite toppings on top while it's still hot, like shredded cheese, sour cream, or chopped green onions.

Prep Time: 15 minutes

Cook Time: 30 minutes

City Rockfest Tour 2018

[daftlynx]

This Soy FroYo with Blackberries and Mint is a delightful dairy-free frozen yogurt that's perfect for a healthy and refreshing treat. The combination of creamy soy yogurt, sweet blackberries, and aromatic mint leaves creates a delightful flavor profile that's sure to please your taste buds.

Ingredients: 2 cups of soy yogurt. 1/2 cup of blackberries. 2 tablespoons of fresh mint leaves. 1/4 cup of honey. 1 teaspoon of vanilla extract.

Instructions: Put the soy yogurt, blackberries, mint leaves, honey, and vanilla extract in a blender. Mix everything together until it's smooth. If you think the mixture is too sweet, add more honey to make it less sweet. Put the mixture into an ice cream maker and churn it according to the maker's directions for 20 to 30 minutes, or until it's the consistency of soft serve. Put the Soy FroYo in a container and freeze it for two more hours to make it firm. Add fresh blackberries and mint leaves to the top of your Soy FroYo before you serve it. Have fun with your tasty and cool Soy FroYo with Blackberries and Mint!

Prep Time: 10 minutes

Cook Time: 30 minutes

Agility Hrbolna

[daftlynx]

Indulge in a creamy and dairy-free vanilla custard that fits perfectly into the Paleo, GAPS, SCD, Keto, and low-carb diets. This custard is rich in flavor and sweetness without any dairy or refined sugars.

Ingredients: 2 cups coconut milk. 4 large eggs. 1/3 cup honey or maple syrup for sweetness. 2 teaspoons vanilla extract. 1/4 teaspoon salt.

Instructions: Set the oven temperature to 325F 163C. After bringing the coconut milk to a simmer over medium heat in a saucepan, turn off the heat. Mix the eggs, vanilla extract, honey/maple syrup, and salt thoroughly in a different bowl. Pour the heated coconut milk into the egg mixture gradually while continuing to whisk to prevent curdling. Transfer the custard mixture into baking dishes or ramekins. To create a water bath, place the ramekins or baking dish in a larger pan filled with hot water. Bake for 45 to 50 minutes in a preheated oven, or until the custard is set but still has a slight wobble in the middle. Take out of the oven, allow to cool, then chill and set in the refrigerator for at least two hours. Enjoy the chilled dairy-free vanilla custard!

Prep Time: 15 minutes

Cook Time: 50 minutes

Lex

[daftlynx]

Indulge in the Italian tradition of 'da con-dividere!' with this exquisite pairing featuring Tassativo wine. This recipe combines the rich flavors of aged Parmesan cheese, savory prosciutto di Parma, and crunchy walnuts, complemented by the sweetness of balsamic glaze and the aromatic freshness of basil. Enjoy with friends and family for a memorable dining experience.

Ingredients: 1 bottle of Tassativo wine. 200g of aged Parmesan cheese. 150g of prosciutto di Parma. 100g of walnuts. 1 baguette or ciabatta bread. Extra virgin olive oil. Balsamic glaze. Fresh basil leaves for garnish.

Instructions: Slice the baguette or ciabatta bread into thin slices and lightly toast them. Cut the Parmesan cheese into bite-sized cubes. Arrange the prosciutto di Parma slices on a serving platter. Place the toasted bread slices on the platter. Drizzle extra virgin olive oil over the bread slices. Arrange the Parmesan cheese cubes on the platter alongside the prosciutto. Add the walnuts to the platter. Drizzle balsamic glaze over the Parmesan cheese cubes. Garnish with fresh basil leaves. Pour glasses of Tassativo wine and serve alongside the platter for a delightful pairing experience.

Prep Time: 15 minutes

Cook Time: 0 minutes

Misfit Training

[daftlynx]

People in Nepal love Nepali Momo, which are also called Nepalese Meat Dumplings. They are a popular street food and snack. These tasty dumplings are steamed until they are just right. They are filled with seasoned ground meat. With a sauce or a hot bowl of soup, they're great!

Ingredients: 250g ground meat chicken, pork, or beef. 1 cup all-purpose flour. 1/4 cup water. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1-inch piece of ginger, minced. 2 green chilies, finely chopped. 2 tablespoons vegetable oil. 1 teaspoon soy sauce. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder. 1/2 cup chopped fresh cilantro. 1/2 cup water for steaming.

Instructions: Mix the all-purpose flour and water together in a bowl until you have a smooth dough. Put a lid on top and wait 30 minutes. Together with the green chilies, vegetable oil, soy sauce, salt, black pepper, cumin powder, coriander powder, turmeric powder, and chili powder in a different bowl, mix the ground meat. Make sure to mix the ingredients well until they are all well mixed. Make sure each piece of dough is the same size, and then roll it into a ball. Use a rolling pin to make a thin, round wrapper out of each ball. Put some of the meat mixture in the middle of each wrapper. To make a half-moon shape, fold the wrapper in half and seal the edges. If you want to add some style, you can pleat the edges. Put the momo dumplings in a steamer that has cabbage leaves or parchment paper on the bottom. Leave some space between them so they don't stick together. For about 15 to 20 minutes, or until the wrappers clear up and the meat is fully cooked, steam the momo dumplings. On top of the steamed momo, put chopped fresh cilantro. Serve hot with soup or a dipping sauce of your choice.

Prep Time: 45 minutes

Cook Time: 20 minutes

Wolfy Vart

[daftlynx]

A tasty cocktail that is great for any event because it has the sweetness of blackberries and the spiciness of ginger.

Ingredients: 6 blackberries. 1/2 oz ginger syrup. 1 1/2 oz gin. 1/2 oz fresh lime juice. Club soda, to top.

Instructions: Muddle blackberries and ginger syrup in a shaker. Add gin and lime juice. Shake well with ice. Strain into a glass filled with ice. Top with club soda. Garnish with a blackberry and a slice of ginger.

Prep Time: 5 minutes

Cook Time: 0 minutes

Barb Desjardins

[daftlynx]

With these Chocolate Peppermint Crunch Cookies, you can enjoy the delectable combination of rich chocolate and refreshing peppermint. They're ideal for holiday gatherings or whenever you want a sweet treat.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1/2 cup crushed peppermint candies.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and crushed peppermint candies and mix them in well. Place rounded tablespoons of cookie dough on baking sheets that have not been greased, leaving some 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. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Once the cookies are cool, put them in a container that won't let air in. This will keep them fresh.

Prep Time: 20 minutes

Cook Time: 10-12

College Board

[daftlynx]

This warm farro salad with cranberries and pistachios is a delightful blend of nutty farro, sweet cranberries, crunchy pistachios, and fresh herbs, all tossed in a tangy balsamic dressing. It's a perfect side dish or light meal that's both satisfying and full of flavor.

Ingredients: 1 cup farro. 2 cups water. 1/2 cup dried cranberries. 1/4 cup shelled pistachios. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Rinse the farro under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed farro to the boiling water, reduce heat to low, cover, and simmer for about 20 minutes or until the farro is tender but still chewy. Drain any excess water. In a large bowl, combine the cooked farro, dried cranberries, shelled pistachios, chopped red onion, and fresh parsley. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the farro salad and toss to combine. Serve the warm farro salad immediately or at room temperature. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

China Moon

[daftlynx]

Enjoy the delicious fusion of fajita flavors and the comfort of grilled cheese in this mouthwatering sandwich!

Ingredients: 2 slices of sourdough bread. 2 tablespoons of butter. 1/2 cup of sliced bell peppers red, green, and yellow. 1/4 cup of sliced onions. 1/2 cup of shredded Monterey Jack cheese. 1/4 cup of cooked chicken strips optional. 1/4 teaspoon of cumin. 1/4 teaspoon of chili powder. Salt and pepper to taste.

Instructions: Melt one tablespoon of butter over medium-low heat in a pan. Put the onions and bell pepper slices in the pan and saut them for about 5 minutes, until they get soft. Put the chicken strips in the pan and cook them until they are warm all the way through. Add cumin, chili powder, salt, and pepper to the mix to taste. Use a stir to mix. Take the pepper and onion mix out of the pan and set it aside. On one side of each slice of sourdough bread, spread the last tablespoon of butter. Put one slice of bread in the pan over medium-low heat, buttered side down. Add the shredded Monterey Jack cheese quickly on top of the bread in the pan. Spread the fajita mix out over the cheese. On top of the fajita mix, put the second slice of bread, buttered side up. It will take about 34 minutes of cooking until the bottom piece of bread is golden brown and the cheese starts to melt. It will take another 34 minutes of cooking on the other side until it's golden brown and the cheese is melted. Take the Fajita Grilled Cheese out of the pan, cut it in half, and serve it hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

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