Daniel Vandenberg

Josephs Quartz - Estrielutte - Allyson Menzies - Tojosai - hebrew israelite homeschool

[danielvandenberg]

Savor the deep flavors of dark chocolate infused with coffee, crunchy roasted almonds, and a touch of sea salt. This delicious, simple-to-make Coffee Roasted Almond Chocolate Bark is ideal for sharing or enjoying on its own.

Ingredients: 12 oz 340g dark chocolate, chopped. 1/4 cup whole coffee beans, coarsely ground. 1/2 cup roasted almonds, roughly chopped. 1/4 tsp sea salt flakes.

Instructions: Line a baking sheet or tray with parchment paper and set it aside. In a microwave-safe bowl, melt the chopped dark chocolate in 30-second intervals, stirring each time until it's smooth and fully melted. Alternatively, you can melt the chocolate using a double boiler. Once the chocolate is melted, stir in the coarsely ground coffee beans and mix until well combined. Pour the coffee-infused chocolate onto the prepared parchment paper and spread it out evenly with a spatula, forming a thin layer. Sprinkle the chopped roasted almonds evenly over the chocolate while it's still soft. Sprinkle the sea salt flakes over the almonds for a delightful contrast of flavors. Allow the chocolate bark to cool at room temperature for about 2 hours, or until it has fully hardened. Once the chocolate has hardened, break it into smaller, irregular pieces using your hands or a knife. Your Coffee Roasted Almond Chocolate Bark is ready to be enjoyed! Store it in an airtight container in a cool place. This delicious chocolate bark is perfect as a sweet treat or a homemade gift for coffee and chocolate lovers.

Prep Time: 15 minutes

Cook Time: 10 minutes

Valley Flash Track And Field Club

[danielvandenberg]

When you bake this Easy Creamy Buffalo Chicken Quinoa Bake, the quinoa, shredded chicken, and creamy buffalo sauce taste great together. This dish is healthy and filling for any event. It has strong flavors and a hint of spice.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cooked shredded chicken. 1 cup buffalo sauce. 1 cup shredded cheddar cheese. 1 cup crumbled blue cheese. 1 cup diced celery. 1 cup diced carrots. 1 cup diced red onion. 1 cup Greek yogurt. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon onion powder. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh chopped parsley for garnish.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, combine quinoa, shredded chicken, buffalo sauce, cheddar cheese, blue cheese, celery, carrots, and red onion. In a separate bowl, whisk together Greek yogurt, mayonnaise, minced garlic, onion powder, dried oregano, salt, and pepper. Add the yogurt mixture to the quinoa mixture and stir until well combined. Transfer the mixture to a greased baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes or until the edges are golden and the mixture is bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped parsley and additional blue cheese crumbles if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Green Thinkerz

[danielvandenberg]

Enjoy the holiday season with this creamy and delicious low-carb keto eggnog. Made with almond milk, heavy cream or coconut cream, and erythritol, it's the perfect indulgence for those following a ketogenic diet. Plus, it can be made dairy-free by using coconut cream!

Ingredients: 4 large eggs. 2 cups unsweetened almond milk. 1 cup heavy cream or coconut cream. 1/4 cup erythritol or low-carb sweetener of choice. 1 teaspoon vanilla extract. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon. Optional: 1/4 cup rum or bourbon for traditional eggnog flavor.

Instructions: Take egg whites away from egg yolks. Beat egg yolks in a bowl until they are smooth. Add the erythritol slowly while beating the mixture until it is well mixed. Over low heat, warm up the heavy cream or coconut cream, vanilla extract, nutmeg, and cinnamon in a saucepan. Do not let it boil. Slowly pour a small amount of the warm mixture into the egg yolks while whisking them all the time. This will temper the mixture. Pour the egg yolk mixture back into the saucepan with the rest of the warm mixture once it has been tempered. Stir the mixture all the time while cooking over low heat for another 5 to 7 minutes, or until it gets a little thicker. Take it off the heat and let it cool down. If you're adding bourbon or rum, stir it in now. Beat the egg whites in a different bowl until they form stiff peaks. Add the beaten egg whites slowly to the eggnog mixture until they are fully mixed in. Put it in the fridge for at least two hours before you serve it. If you want, you can serve it cold and top it with a sprinkle of nutmeg.

Prep Time: 15 minutes

Cook Time: 10 minutes

Allyson Menzies

[danielvandenberg]

Fresh tuna fit for sushi and colorful vegetables sit on top of quinoa in this gluten-free poke bowl, making it a tasty and healthy meal option. The flavor from the marinade really pops in this dish, which makes it a satisfying and healthy choice.

Ingredients: 2 cups cooked quinoa. 1 lb sushi-grade tuna, cubed. 1 avocado, sliced. 1 cucumber, diced. 1 carrot, shredded. 1/4 cup gluten-free soy sauce. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tsp honey. 1 green onion, thinly sliced. 1 tbsp sesame seeds. 1/2 tsp red pepper flakes optional.

Instructions: Blend soy sauce, rice vinegar, sesame oil, and honey in a small bowl until smooth. This is the marinade. Fill a small dish with cubes of tuna. Add half of the marinade and cover it. Rub in gently to cover. Put it in the fridge for 15 to 20 minutes to marinate. Put cooked quinoa, tuna that has been marinated, sliced avocado, diced cucumber, and shredded carrot in a serving bowl. Pour the rest of the marinade over the bowl that has been put together. If you want, you can add green onion, sesame seeds, and red pepper flakes as a garnish. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

sekinan archaeology

[danielvandenberg]

This chicken pot pie made in a slow cooker is the best comfort food ever. In the slow cooker, soft chicken, hearty vegetables, and a creamy sauce are mixed together. A flaky pie crust is then added on top for a classic dish that is quick and tasty.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 1 cup frozen peas. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 can 10.5 oz condensed cream of chicken soup. 1 cup chicken broth. 1 cup heavy cream. 1 package refrigerated pie crusts 2 crusts.

Instructions: In a slow cooker, place chicken breasts at the bottom. Layer diced carrots, celery, onion, peas, and minced garlic on top of the chicken. Sprinkle dried thyme, parsley, salt, and pepper over the vegetables. In a separate bowl, mix cream of chicken soup, chicken broth, and heavy cream until well combined. Pour the mixture over the chicken and vegetables in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. About 30 minutes before serving, remove chicken breasts from the slow cooker and shred them using two forks. Return shredded chicken to the slow cooker and stir to combine with the vegetables and sauce. Meanwhile, preheat oven to 400F 200C. Unroll one pie crust and press it into the bottom of a pie dish. Pour the chicken and vegetable mixture over the crust. Cover with the second pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for a few minutes before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Expanding Consciousness Collective

[danielvandenberg]

A delightful fusion of the classic club sandwich and pasta salad, this dish combines tender chicken, crispy bacon, fresh vegetables, and creamy dressing over pasta. It's perfect for a quick and satisfying meal.

Ingredients: 2 cups cooked pasta. 1 cup cooked and diced chicken breast. 1/2 cup diced bacon. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup diced cucumber. 1/4 cup diced green bell pepper. 1/4 cup diced celery. 1/4 cup shredded cheddar cheese. 1/4 cup mayonnaise. 2 tablespoons ranch dressing. Salt and pepper to taste. Lettuce leaves for serving. Croutons for garnish.

Instructions: In a large bowl, combine the cooked pasta, diced chicken, diced bacon, diced tomatoes, diced red onion, diced cucumber, diced green bell pepper, diced celery, and shredded cheddar cheese. In a small bowl, whisk together the mayonnaise and ranch dressing until well combined. Season with salt and pepper to taste. Pour the dressing over the pasta salad and toss to coat all the ingredients evenly. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. To serve, line a plate with lettuce leaves and top with the club sandwich pasta salad. Garnish with croutons and additional cheddar cheese if desired. Enjoy your delicious Club Sandwich Pasta Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lymington Open Gardens

[danielvandenberg]

The flavors of chocolate and mint come together perfectly in these Chocolate Chip Mint Bars. Particularly for those who enjoy mint chocolate, they're a delightful treat that's simple to prepare.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup chocolate chips. 1/2 cup green mint chocolate chips. 1/2 cup chopped fresh mint leaves.

Instructions: Preheat your oven to 350F 175C. Grease and line a 9x9 inch 23x23 cm baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal later. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Add the egg, vanilla extract, and peppermint extract, then mix 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 a dough forms. Fold in the chocolate chips, green mint chocolate chips, and chopped fresh mint leaves. Press the dough evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and cut into squares or bars. Enjoy your delicious Chocolate Chip Mint Bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

Nikander100

[danielvandenberg]

Indulge in the guilt-free pleasure of a delicious strawberry milkshake made with wholesome ingredients. This refreshing drink is perfect for satisfying your sweet cravings without compromising on health.

Ingredients: 1 cup frozen strawberries. 1 ripe banana. 1 cup unsweetened almond milk. 1 tablespoon honey or maple syrup optional. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Frozen strawberries, banana, almond milk, honey or maple syrup if using, and vanilla extract should all be put in a blender. Mix until it's creamy and smooth. If you want, you can add ice cubes and blend again until everything is well mixed. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

David D Kirkpatrick

[danielvandenberg]

Indulge in these delightful vegan cookies featuring the creamy richness of vegan cream cheese and the warm sweetness of cinnamon chips. Perfect for vegans and non-vegans alike!

Ingredients: 1 cup vegan cream cheese. 1/2 cup vegan butter, softened. 1 cup brown sugar. 1/2 cup white sugar. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan cinnamon chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put vegan cream cheese, vegan butter, brown sugar, and white sugar in a large bowl and mix them together until they are light and fluffy. Mix in the vanilla extract until everything is well mixed. Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add vegan cinnamon chips and mix them in until they are spread out evenly in the dough. Using a cookie scoop or spoon, drop dough onto the baking sheet in round tablespoons, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Plant-based milk goes well with these cookies made with cream cheese and cinnamon chips.

Prep Time: 15 minutes

Cook Time: 12 minutes

Gutai Art Association

[danielvandenberg]

This Mediterranean Pasta Salad is a refreshing and flavorful dish perfect for any occasion. With a combination of pasta, fresh vegetables, tangy olives, and creamy feta cheese, it's a delightful blend of Mediterranean flavors. The homemade dressing adds a zesty kick that ties everything together beautifully.

Ingredients: 12 oz penne pasta. 1 pint cherry tomatoes, halved. 1 English cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted and halved. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh basil. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. To stop the cooking process, drain and rinse with cold water. Put the pasta that has been cooked, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and basil in a large bowl. Put the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the pasta salad and mix it all together until it's well covered. Put the salad in the fridge for at least an hour before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Heel To Heal Superhero 5k

[danielvandenberg]

The outside of these cabbage mushroom croquettes is crispy, and they taste great. They are a tasty snack or appetizer for any event.

Ingredients: 2 cups shredded cabbage. 1 cup chopped mushrooms. 1 cup breadcrumbs. 1/4 cup chopped onion. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 tablespoon olive oil. 1 tablespoon flaxseed meal. 2 tablespoons water. Salt and pepper to taste. Oil for frying.

Instructions: Shred cabbage, chop mushrooms, add breadcrumbs, chop onion, mince garlic, nutritional yeast, soy sauce, olive oil, salt, and pepper. Mix everything together in a large bowl. To make a flax egg, mix flaxseed meal and water in a small bowl. Take a break and let it thicken for a while. Add the flax egg to the cabbage mix and mix it in well. Make little croquettes out of the mix. Set a pan on medium heat and add the oil. This should take about 4 to 5 minutes per side. Fry the croquettes until they are golden brown and crispy on all sides. Take it out of the pan and put it on a paper towel to soak up the extra oil. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 15 minutes

the gillingham battle B26 crashes of 1944

[danielvandenberg]

This Easy Turmeric Lime Alaska Cod recipe offers a burst of flavor with minimal effort. The combination of turmeric and lime infuses the cod with zesty and aromatic notes, while baking ensures a moist and tender fish. Perfect for a quick and healthy seafood dinner.

Ingredients: 4 Alaska cod fillets. 2 tablespoons olive oil. 1 teaspoon turmeric powder. Juice of 2 limes. 2 cloves garlic, minced. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix olive oil, turmeric powder, lime juice, minced garlic, salt, and pepper. Place Alaska cod fillets on a baking sheet lined with parchment paper. Brush the turmeric lime mixture over the cod fillets, ensuring they are evenly coated. Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork. Garnish with fresh cilantro before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Lost Years

[danielvandenberg]

Chocolate Thumbprint Cookies have a rich cocoa flavor, a nutty crunch, and a fruity sweetness. Ideal for any occasion!

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, separated. 2 tablespoons milk. 1 teaspoon vanilla extract. 3/4 cup finely chopped nuts walnuts or pecans. 1/4 cup chocolate chips. 1/4 cup fruit preserves raspberry or strawberry.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, and salt. In another bowl, beat butter and 1/3 cup of the sugar until creamy. Add the egg yolk, milk, and vanilla extract to the butter mixture. Beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. In a separate small bowl, whisk the egg white until frothy. In another small bowl, mix the remaining 1/3 cup sugar and chopped nuts. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll in the sugar-nut mixture. Place the coated dough balls on the prepared baking sheet, spacing them apart. Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball. Bake in the preheated oven for 10-12 minutes. While the cookies are still warm, gently re-press the indentations if needed. Allow the cookies to cool completely on the baking sheet. Melt the chocolate chips in a microwave or using a double boiler. Fill each cookie's indentation with a small amount of fruit preserves. Drizzle the melted chocolate over the cookies. Allow the chocolate to set before serving or storing.

Prep Time: 20 minutes

Cook Time: 10-12

Fm World Distribution

[danielvandenberg]

Enjoy this Peanut Butter Pie Tart's creamy, rich goodness. It's a rich treat that will satisfy any sweet tooth. The crust is flaky, and the peanut butter filling is smooth and creamy.

Ingredients: 1 pre-made pie crust. 1 cup creamy peanut butter. 8 oz cream cheese, softened. 1 cup powdered sugar. 1 tsp vanilla extract. 1 1/2 cups heavy cream. 1/4 cup powdered sugar. 1/4 cup chopped peanuts optional, for garnish. 1/4 cup chocolate chips optional, for garnish.

Instructions: Preheat oven to 375F 190C. Place the pre-made pie crust in a tart pan and prick the bottom with a fork. Bake the crust for 10-12 minutes, or until lightly golden brown. Allow to cool completely. In a mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream and 1/4 cup powdered sugar until stiff peaks form. Fold the whipped cream into the peanut butter mixture until well combined. Spread the peanut butter mixture evenly into the cooled tart crust. Refrigerate the tart for at least 2 hours, or until set. Before serving, garnish with chopped peanuts and chocolate chips if desired.

Prep Time: 20 minutes

Cook Time: 12 minutes

#Tart, #Dessert, #PeanutButterPie

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[danielvandenberg]

This Chicken Stuffed French Bread Burger is a delicious twist on a classic burger. The juicy and flavorful chicken patty is stuffed with herbs and spices, then grilled to perfection. Served in a hollowed-out French bread loaf with Swiss cheese, fresh veggies, and condiments, it's a mouthwatering sandwich experience you'll love.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup diced onion. 1/4 cup diced bell pepper. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 1 French bread loaf. 4 slices Swiss cheese. Lettuce leaves. Sliced tomatoes. Mayonnaise. Mustard. Pickles.

Instructions: Preheat your grill or stovetop grill pan to medium-high heat. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, onion, bell pepper, garlic, salt, black pepper, paprika, and cayenne pepper. Mix until well combined. Form the chicken mixture into 4 burger patties. Grill the chicken patties for about 5-6 minutes per side, or until they are cooked through and have a nice char on the outside. Place a slice of Swiss cheese on each patty during the last minute of cooking to melt. While the chicken burgers are cooking, slice the French bread loaf in half horizontally and hollow out some of the bread from the top and bottom halves to create space for the burger fillings. Toast the hollowed-out French bread halves on the grill for 1-2 minutes until they become slightly crispy. Spread mayonnaise and mustard on the bottom half of the bread. Add lettuce leaves, sliced tomatoes, and pickles. Place the cooked chicken burgers with melted Swiss cheese on top of the vegetables. Cover with the top half of the French bread loaf. Slice into individual sandwich portions and serve immediately.

Prep Time: 20 minutes

Cook Time: 12 minutes

Walk the Lines

[danielvandenberg]

This Hawaiian-style shrimp dish is bursting with flavor, combining the sweetness of pineapple juice and honey with the savory tang of soy sauce and rice vinegar. Grilled to perfection, these shrimp skewers are a taste of paradise!

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup soy sauce. 1/4 cup pineapple juice. 3 tablespoons honey. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon sesame oil. 1/4 teaspoon crushed red pepper flakes. 2 tablespoons chopped green onions, for garnish. Sesame seeds, for garnish.

Instructions: To make the marinade, mix the soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes in a bowl with a whisk. Stir the shrimp around in the marinade to coat them all. Put it in the fridge for at least 30 minutes and up to two hours with the lid on. Warm the grill up to a medium-high level. Skewer shrimp on sticks. Brush shrimp with marinade every so often while grilling for two to three minutes on each side, until pink and cooked all the way through. Add chopped green onions and sesame seeds to the shrimp after taking them off the grill. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 6 minutes

hebrew israelite homeschool

[danielvandenberg]

These grilled sweet potato tacos are a delicious vegetarian option with a smoky and spicy kick. The lime crema adds a refreshing contrast to the sweet potatoes, making them a perfect choice for a quick and flavorful meal.

Ingredients: 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded red cabbage. 1/2 cup crumbled feta cheese. 1/4 cup fresh cilantro leaves. 1 lime, cut into wedges.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper. Brush the sweet potato rounds with the spice mixture on both sides. Place the sweet potato rounds on the grill and cook for 3-4 minutes per side, or until they are tender and have grill marks. While the sweet potatoes are grilling, warm the corn tortillas on the grill for about 30 seconds per side. To make the lime crema, mix together the juice of one lime with 1/2 cup of sour cream in a small bowl. Once the sweet potatoes are done, assemble the tacos by placing a few sweet potato rounds on each tortilla. Top with shredded red cabbage, crumbled feta cheese, and fresh cilantro leaves. Drizzle the lime crema over the tacos and serve with lime wedges on the side. Enjoy your grilled sweet potato tacos with lime crema!

Prep Time: 15 minutes

Cook Time: 10 minutes

Faith Community Baptist Church