DDWFR

minpro elite training - st. james - Bunbury United Soccer Club - lauren birdsong - Mrs. Ward's Fifth Grade Class

[ddwfr]

These quinoa almond flour pancakes are not only tasty, but they are also very healthy and full of protein. For people who are sensitive to gluten or have special dietary needs, they are a great choice for breakfast or brunch.

Ingredients: 1 cup quinoa flour. 1/2 cup almond flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1 cup almond milk or any non-dairy milk. 1 teaspoon vanilla extract. 2 tablespoons melted coconut oil.

Instructions: In a large bowl, combine quinoa flour, almond flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, almond milk, vanilla extract, and melted coconut oil. Pour the wet ingredients into the dry ingredients and stir until well combined. Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter, adding more oil to the skillet as needed. Serve the gluten-free quinoa almond flour pancakes hot with your favorite toppings, such as fresh berries, maple syrup, or a dollop of dairy-free yogurt. Enjoy your delicious and nutritious gluten-free pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

bubbles2legs

[ddwfr]

With its mix of sour tomato juice, citrusy zest, and hot spices, this Spicy Bloody Mary Mix recipe packs a punch of flavor. It will liven up your drink menu and is great for brunch or any other event.

Ingredients: 2 cups tomato juice. 1/4 cup freshly squeezed lemon juice. 1/4 cup freshly squeezed lime juice. 2 tablespoons prepared horseradish. 1 tablespoon Worcestershire sauce. 1 teaspoon hot sauce adjust to taste. 1/2 teaspoon celery salt. 1/4 teaspoon freshly ground black pepper.

Instructions: Put horseradish, Worcestershire sauce, hot sauce, celery salt, black pepper, lemon juice, lime juice, and tomato juice in a pitcher. Make sure to stir the ingredients together well.

Prep Time: 10 minutes

Cook Time: 0 minutes

digby village preschool

[ddwfr]

Enjoy the rich, creamy texture of cheesecake, the gooey goodness of fudge brownies, and the tart sweetness of raspberries all in one delicious ice cream treat.

Ingredients: 1 cup raspberries. 1/4 cup granulated sugar. 8 oz cream cheese, softened. 1/2 cup sweetened condensed milk. 1 tsp vanilla extract. 1 cup heavy cream. 1 cup chopped fudge brownies.

Instructions: In a small saucepan, heat raspberries and granulated sugar over medium heat until raspberries break down and mixture thickens slightly, about 5 minutes. Remove from heat and let cool. In a mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk and vanilla extract, beat until well combined. In another mixing bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until fully combined. Fold in chopped fudge brownies and cooled raspberry sauce, swirling gently to create a marbled effect. Transfer mixture to a freezer-safe container, cover, and freeze for at least 6 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

nancy's new book

[ddwfr]

Enjoy these supermoist and delicious BBQ ribs made in your air fryer. They're quick to prepare and cook, making them a perfect weeknight dinner option.

Ingredients: 2 lbs baby back ribs. 1/4 cup BBQ sauce. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Preheat your air fryer to 400F 200C. In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of the ribs. Place the ribs in the air fryer basket, meat side up. Cook at 400F 200C for 10 minutes. After 10 minutes, brush a generous amount of BBQ sauce over the ribs. Continue to cook for another 10 minutes, or until the ribs are tender and the internal temperature reaches 165F 74C. Remove the ribs from the air fryer and let them rest for a few minutes before slicing and serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

monnie's wreaths

[ddwfr]

A delicious and easy-to-make gluten-free vegan pizza crust that provides a perfect base for all your favorite toppings.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup tapioca flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup warm water. 2 tablespoons olive oil. 1 tablespoon maple syrup. 1 teaspoon apple cider vinegar.

Instructions: Warm your oven up to 425F 220C and put parchment paper on a baking sheet. Gluten-free all-purpose flour, almond flour, tapioca flour, baking powder, and salt should all be mixed together in a large bowl. Warm water, olive oil, maple syrup, and apple cider vinegar should all be mixed together in a different bowl. Mix the dry and wet ingredients together until a dough forms. Place the dough on the baking sheet that has been prepared. Using your hands, flatten the dough into a circle that is about 1/4 inch thick. Put the pie in an oven that has already been heated up for 10 to 12 minutes, or until the crust is firm and golden. Take it out of the oven and let it cool a bit before you add your favorite toppings. After adding the toppings, put the pizza back in the oven and bake for another 8 to 10 minutes, or until the toppings are done the way you like them.

Prep Time: 15 minutes

Cook Time: 20 minutes

miscoe hill principal's page

[ddwfr]

This Easy White Bean Dip is creamy, flavorful, and perfect for snacking or entertaining. It comes together quickly with just a few simple ingredients and pairs well with a variety of dippers. Plus, it's vegan-friendly!

Ingredients: 1 can white beans, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. Optional: chopped fresh herbs such as parsley or cilantro for garnish.

Instructions: Put the garlic, tahini, lemon juice, and olive oil into a food processor and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add salt and pepper to taste, and then blend it again to mix everything together. If you want, you can put the dip in a bowl to serve and top it with chopped fresh herbs. You can dip pita chips, crackers, or sliced vegetables in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

ESRC17

[ddwfr]

A refreshing and satisfying salad with tender chicken, sweet strawberries, crunchy walnuts, and a tangy strawberry dressing. Perfect for a light and healthy meal!

Ingredients: 2 cups cooked chicken breast, shredded. 2 cups fresh strawberries, sliced. 1/2 cup walnuts, chopped. 6 cups mixed greens. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed greens, shredded chicken, sliced strawberries, red onion, and chopped walnuts. In a separate bowl, whisk together the strawberry dressing ingredients. Drizzle the dressing over the salad and toss gently to coat. Sprinkle crumbled feta cheese over the top. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Dos Amigos

[ddwfr]

These gingerbread muffins are a delightful copycat of Starbucks' gingerbread loaf. They are spiced to perfection and make for a delicious treat during the holiday season or any time of the year.

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup molasses. 1 large egg. 1/2 cup buttermilk. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Add the flour, baking soda, baking powder, ginger, cloves, nutmeg, and salt to a bowl. Use a whisk to mix the ingredients together. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Add the egg and molasses and beat until well mixed. This is where the buttermilk and vanilla extract come in. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. Be careful not to mix too much. Fill each lined muffin cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Happy baking your own Starbucks-style gingerbread muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

ESRC17

[ddwfr]

This Keto Chicken Broccoli Casserole is a comforting and satisfying dish that's perfect for a low-carb diet. Packed with protein and healthy fats, it's a hearty meal the whole family will love.

Ingredients: 2 cups cooked chicken, shredded. 2 cups broccoli florets, steamed. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 eggs. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Put the chicken, broccoli, cheddar cheese, and minced garlic in a large bowl and mix them all together. Give it a good spread in a baking dish. Mix the eggs, Parmesan cheese, salt, and pepper with heavy cream in a different bowl. Pour it over the chicken and broccoli. Put the dish in the oven and bake for 25 to 30 minutes, or until the cheese melts and the casserole is set. Allow it to cool a bit before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

resicai helyismereti honlap

[ddwfr]

This tasty sandwich has crispy waffled bread, gooey cheese, savory pepperoni, and zesty pizza sauce. It tastes like a mix of pizza and grilled cheese.

Ingredients: 4 slices of bread. 1 cup shredded mozzarella cheese. 1/2 cup pizza sauce. 1/4 cup sliced pepperoni. 1 tablespoon butter, melted.

Instructions: Preheat waffle iron. Spread pizza sauce on two slices of bread. Layer shredded mozzarella cheese and sliced pepperoni on top of the sauce. Top with the remaining slices of bread to make sandwiches. Brush the outsides of the sandwiches with melted butter. Place sandwiches in the preheated waffle iron and close the lid. Cook until golden brown and crispy, about 3-4 minutes. Carefully remove sandwiches from the waffle iron and serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

fireside

[ddwfr]

Brownies that are baked in the traditional way and have a rich chocolate flavor are great for any event.

Ingredients: 1 cup sugar. 1/2 cup butter. 1/3 cup cocoa powder. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C and grease a 9x9 inch baking pan. In a medium saucepan, melt the butter. Remove from heat, and stir in sugar, eggs, and vanilla extract. Beat in cocoa, flour, baking powder, and salt until well blended. Spread the batter into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, or until the edges begin to pull away from the sides of the pan. Let cool on a wire rack before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

carmel drama club

[ddwfr]

A delightful twist on traditional potato salad, this recipe combines the smoky flavor of bacon with the tanginess of goat cheese, creating a creamy and savory dish perfect for picnics, potlucks, or any occasion.

Ingredients: 5 potatoes, boiled and cubed. 6 slices bacon, cooked and crumbled. 1/2 cup crumbled goat cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions. 1/3 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: Boil and cut the potatoes into cubes. Then, put the bacon bits, goat cheese bits, chopped parsley, and green onions in a large bowl. Whisk the apple cider vinegar, Dijon mustard, and mayonnaise together in a small bowl until everything is well mixed. Add the dressing to the potatoes and mix them together gently. Add pepper and salt to taste. Put it in the fridge for at least an hour before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 10 minutes

mypigcse

[ddwfr]

These Nutella Oatmeal Pecan Chocolate Chip Cookies by Creole Contessa are a delightful combination of rich Nutella, hearty oats, crunchy pecans, and sweet chocolate chips. They're perfect for satisfying your cookie cravings!

Ingredients: 1 cup Nutella spread. 1/2 cup unsalted butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups old-fashioned oats. 1 cup chopped pecans. 1 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the Nutella, softened butter, brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract to the bowl, mixing until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the old-fashioned oats, chopped pecans, and chocolate chips until evenly distributed throughout the dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each cookie to slightly flatten. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious Nutella Oatmeal Pecan Chocolate Chip Cookies! Store any leftovers in an airtight container.

Prep Time: 20 minutes

Cook Time: 12 minutes

phi beta sigma fraternity inc

[ddwfr]

These Black Bean Quinoa Burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and topped with creamy avocado, sweet mango, and a zesty spicy mayo. Perfect for a meatless meal!

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 1/4 cup diced mango. 1 ripe avocado, sliced. 4 burger buns. 1/4 cup mayonnaise. 1 tablespoon sriracha sauce. Lettuce leaves for garnish.

Instructions: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth. Add the cooked quinoa, breadcrumbs, diced red onion, minced garlic, ground cumin, chili powder, salt, and pepper to the mashed beans. Mix well until all ingredients are combined. Form the mixture into four burger patties and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm up the patties. While the patties are chilling, prepare the spicy mayo by mixing the mayonnaise and sriracha sauce in a small bowl. Adjust the amount of sriracha to your desired level of spiciness. Preheat a grill or stovetop pan over medium-high heat. Grill the quinoa and black bean burgers for about 4-5 minutes per side, or until they have grill marks and are heated through. Toast the burger buns on the grill for about 1 minute, until they are lightly browned. To assemble the burgers, spread a generous amount of spicy mayo on the bottom half of each bun. Place a lettuce leaf on top of the mayo, followed by a quinoa and black bean patty. Top with diced mango and sliced avocado. Complete the burgers with a sprinkle of fresh cilantro and the top half of the bun. Serve the Black Bean Quinoa Burgers with Spicy Mayo, Avocado, and Mango immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Skulptura

[ddwfr]

For people who can't eat certain foods, these mini chocolate orange scones are a delicious treat. They have the sour taste of oranges and dairy-free chocolate chips all over them. Great for a cozy snack in the morning or afternoon.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/3 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 cup cold unsalted butter, cubed. 1/4 cup dairy-free chocolate chips. Zest of 1 orange. 1/2 cup dairy-free milk e.g., almond or coconut. 1 tsp vanilla extract. 1 tsp orange extract.

Instructions: Warm your oven up to 400F 200C and put parchment paper on a baking sheet. Put the cocoa powder, baking powder, baking soda, salt, granulated sugar, and gluten-free flour in a large bowl. Mix the cold butter cubes into the dry ingredients. You can use your fingers or a pastry cutter to cut the butter into the dough until it looks like big crumbs. Add the chocolate chips and orange zest that don't contain dairy. Mix the dairy-free milk, vanilla extract, and orange extract in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are combined. Be careful not to mix too much. Lay the dough out on a surface that has been lightly dusted with flour. Knead it a few times to bring it together. Make a circle out of the dough that is about an inch thick. From the dough, cut out little scones with a round cutter or a glass. Place them on the baking sheet that has been prepared. After the oven is hot, bake the scones for 12 to 15 minutes, or until they feel firm to the touch and have a little golden color around the edges. Take it out of the oven and set it on a wire rack to cool. With a hot drink of your choice, enjoy your gluten-free mini chocolate orange scones!

Prep Time: 15 minutes

Cook Time: 15 minutes

St. Brigid St. Edward St. Joseph of Adams Co. Illinois

[ddwfr]

Classic comfort food, this chicken fettucine alfredo is creamy and rich. It's also very easy to make and tastes great.

Ingredients: 8 oz fettucine pasta. 2 boneless, skinless chicken breasts, thinly sliced. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Cook fettucine according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add sliced chicken breasts to the skillet and cook until no longer pink, seasoning with salt and pepper. Reduce heat to low and pour in heavy cream. Stir in grated Parmesan cheese until melted and sauce is smooth. Add cooked fettucine to the skillet and toss until evenly coated with the sauce. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

taberna pikapote

[ddwfr]

Enjoy these tasty Coconut Mocha Vegan Protein Bars, which have the perfect mix of coffee, chocolate, and coconut flavors. These bars are great for a quick breakfast, snack, or refueling after a workout because they are full of healthy ingredients and plant-based protein.

Ingredients: 1 cup rolled oats. 1/2 cup almond flour. 1/4 cup vegan protein powder chocolate flavor. 1/4 cup shredded coconut. 2 tbsp cocoa powder. 2 tbsp ground flaxseed. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup strong brewed coffee, cooled. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Preheat your oven to 350F 175C. Grease or line a square baking dish with parchment paper. In a large bowl, mix together rolled oats, almond flour, vegan protein powder, shredded coconut, cocoa powder, and ground flaxseed. In a separate bowl, whisk together maple syrup, melted coconut oil, cooled brewed coffee, vanilla extract, and a pinch of salt. Pour the wet ingredients over the dry ingredients and stir until well combined and the mixture holds together. Press the mixture firmly and evenly into the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and let cool completely before slicing into bars. Store the bars in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.

Prep Time: 15 minutes

Cook Time: 25 minutes

erancient herbal formulas