Dorks of Warcraft

Cascadian Group - Gabriele Boccolini - Barb Desjardins - Terry Grimwood - High Country Junkies

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This Spaghetti Squash Au Gratin with Bacon is a delicious low-carb alternative to traditional gratin dishes. The creamy cheese sauce and crispy bacon add rich flavors to the roasted spaghetti squash. It's a comforting and satisfying dish that's perfect for a hearty meal.

Ingredients: 1 medium spaghetti squash. 6 slices of bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake for about 40-45 minutes, or until the squash is tender and easily shreds with a fork. While the squash is baking, cook the bacon in a skillet until it's crispy. Remove the bacon from the skillet and crumble it into small pieces. In the same skillet, add minced garlic and cook for a minute or until fragrant. Add heavy cream, cheddar cheese, and Parmesan cheese to the skillet with garlic. Stir until the cheese has melted and the sauce is smooth. Season with dried thyme, salt, and pepper to taste. Once the squash is done baking, use a fork to scrape the flesh into a bowl, creating 'spaghetti' strands. Combine the spaghetti squash strands with the cheese sauce and half of the crumbled bacon. Transfer the mixture to a baking dish and sprinkle the remaining bacon on top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Garnish with fresh parsley and serve hot. Enjoy your Spaghetti Squash Au Gratin with Bacon!

Prep Time: 15 minutes

Cook Time: 65 minutes

Art House 17

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Enjoy a delicious and guilt-free breakfast with these Low Carb Sugar Free Pumpkin Pancakes. Made with almond flour and pumpkin puree, they are perfect for those looking for a low-carb and sugar-free pancake option.

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 2 teaspoons baking powder. 1/2 teaspoon pumpkin spice. 1/4 teaspoon cinnamon. 1/4 teaspoon salt. 1/3 cup canned pumpkin puree. 2 large eggs. 2 tablespoons unsweetened almond milk. 2 tablespoons erythritol or your preferred sugar substitute. 1 teaspoon vanilla extract. Butter or oil for cooking as needed.

Instructions: Put baking powder, pumpkin spice, cinnamon, salt, almond flour, and coconut flour in a bowl. The canned pumpkin puree, eggs, almond milk, erythritol, and vanilla extract should all be mixed together well in a different bowl. Mix the dry and wet ingredients together until you get a smooth batter. Put a nonstick skillet or griddle over medium-low heat and add a little butter or oil to coat the bottom. Place pancakes on the pan by pouring 1/4 cup of the batter at a time. About two to three minutes later, when the edges begin to set and small bubbles appear on top, the food is done. The pancakes should be cooked through and golden brown after being turned over and cooked for an extra two to three minutes on the other side. Take the pancakes out of the pan and cook the rest of the batter in the same way. You can serve the Low Carb Sugar Free Pumpkin Pancakes hot with sugar-free syrup or toppings of your choice.

Prep Time: 10 minutes

Cook Time: 15 minutes

Fran The Dog Walker

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This recipe makes a delicious dish with soft angel hair pasta covered in a thick, creamy mushroom sauce. The flavors and textures go together perfectly. Because it's quick and easy to make, it's a great choice for a weeknight dinner or a special event.

Ingredients: 8 oz angel hair pasta. 2 tbsp olive oil. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook angel hair pasta 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 minute, until the garlic smells good, add the minced garlic. Put mushrooms slices in the pan and cook them for about 5 to 7 minutes, until they dry out and turn golden brown. Add the heavy cream and bring it to a low boil. Wait two to three minutes until it gets a little thicker. Add grated Parmesan cheese and mix it in until it melts and is well mixed in. Add pepper and salt to taste. Toss the cooked angel hair pasta in the skillet with the creamy mushroom sauce until it is all covered. Before serving, sprinkle with fresh parsley. We hope you enjoy your creamy mushroom angel hair pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

Oklahoma Diagnostic Imaging

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This Chicken and Black Bean Taco Salad is a delicious and satisfying meal that's perfect for lunch or dinner. It's loaded with flavorful ingredients, including tender shredded chicken, black beans, corn, and fresh veggies, all tossed in a zesty taco seasoning dressing. Top it off with sour cream, cheddar cheese, and crunchy tortilla chips for a Tex-Mex twist!

Ingredients: 2 cups cooked chicken, shredded. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup red bell pepper, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup sour cream. 2 tablespoons taco seasoning. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups mixed salad greens. Tortilla chips for garnish.

Instructions: In a large bowl, combine the shredded chicken, black beans, corn, cherry tomatoes, red onion, red bell pepper, and cilantro. In a small bowl, whisk together the olive oil and taco seasoning. Drizzle this mixture over the salad and toss to combine. Season with salt and pepper to taste. Divide the mixed salad greens among four plates and top with the chicken and black bean mixture. Drizzle each salad with sour cream and sprinkle with shredded cheddar cheese. Garnish with tortilla chips for added crunch. Serve immediately and enjoy your Chicken and Black Bean Taco Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Clearcreek Chapel Elders Resolution

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A classic Italian dish made easy in the slow cooker. Tender chicken breasts simmered with bell peppers, onions, garlic, and herbs in a flavorful tomato sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1 onion, sliced. 1 green bell pepper, sliced. 1 red bell pepper, sliced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, undrained. 1 can 6 oz tomato paste. 1/2 cup chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley optional. Cooked pasta or rice, for serving.

Instructions: Place chicken breasts in the bottom of the slow cooker. Top with sliced onion, bell peppers, and minced garlic. In a separate bowl, mix together diced tomatoes, tomato paste, chicken broth, oregano, basil, salt, and pepper. Pour the tomato 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. Serve chicken cacciatore over cooked pasta or rice. Garnish with chopped fresh parsley, if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Pajusi Valla Abikeskus

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This Toasted Marshmallow Buttercream Frosting is a delightful topping for cupcakes that brings a sweet and toasty flavor to your treats. The toasted marshmallow adds a unique twist to traditional buttercream frosting, making it perfect for special occasions and celebrations.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 jar 7 ounces marshmallow creme. 2 cups confectioners' sugar. 1 teaspoon vanilla extract. Pinch of salt. 2-3 tablespoons heavy cream or milk.

Instructions: Preheat your oven's broiler to high. Line a baking sheet with aluminum foil and lightly grease it. Spread the marshmallow creme evenly on the prepared baking sheet. Place the baking sheet under the broiler for 1-2 minutes or until the marshmallow creme is golden brown. Keep a close eye to prevent burning. In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the confectioners' sugar and beat until well combined. Mix in the vanilla extract and a pinch of salt. Once the toasted marshmallow creme has cooled slightly, fold it into the butter mixture until well incorporated. If the frosting is too thick, add 2-3 tablespoons of heavy cream or milk, one tablespoon at a time, until you reach your desired consistency. Beat the frosting for an additional 2-3 minutes until it's fluffy and smooth. Use the toasted marshmallow buttercream frosting to frost your cupcakes or other baked goods. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Active Fairfax

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A tasty and filling plant-based take on the traditional Middle Eastern street dish is this vegan tofu shawarma. Perfectly pan-fried marinated tofu strips are served with crisp vegetables and a creamy tahini sauce on warm pita bread or wraps.

Ingredients: 1 block tofu, pressed and sliced into strips. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground paprika. 1/2 teaspoon ground turmeric. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 4 pita bread or wraps. Toppings: shredded lettuce, diced tomatoes, diced cucumbers, tahini sauce.

Instructions: A marinade can be made by combining olive oil, minced garlic, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and pepper in a small bowl. Pour the marinade over the tofu strips that have been placed in a shallow dish. Ensure that every strip has an even coating. For optimal flavor, marinate it for at least thirty minutes or overnight. In a skillet, preheat to medium. The marinated tofu strips should be added and cooked for 45 minutes on each side, or until crispy and golden brown. Follow the directions on the package to reheat the wraps or pita bread. Place cooked tofu strips, diced tomatoes, diced cucumbers, shredded lettuce, and tahini sauce on the warmed pita bread or wrap to assemble the shawarma wraps. Tightly roll the wraps, then serve right away.

Prep Time: 40 minutes

Cook Time: 10 minutes

Travelin Pushpa

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These Peanut Butter and Banana Cookies are a delectable combination of nutty peanut butter and sweet banana, resulting in a soft and chewy snack.

Ingredients: 1 cup peanut butter. 2 ripe bananas, mashed. 1/2 cup brown sugar. 1 teaspoon vanilla extract. 1 teaspoon baking soda. 1/4 teaspoon salt. 2 cups rolled oats.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix the peanut butter, mashed bananas, brown sugar, and vanilla extract until well combined. Add the baking soda and salt to the mixture, and mix again. Fold in the rolled oats until the dough is evenly mixed. Scoop spoonfuls of the dough onto the prepared baking sheet, leaving some space between each cookie. Use a fork to gently flatten and create a crisscross pattern on each cookie. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious peanut butter and banana cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Well Church Of Weatherford

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Easy twice baked potatoes are a delicious and satisfying side dish that can elevate any meal. Creamy mashed potatoes are mixed with sour cream, milk, butter, and cheese, then stuffed back into potato skins and baked until golden and bubbly. Customize with your favorite toppings for an extra flavorful twist!

Ingredients: 4 large baking potatoes. 1/2 cup sour cream. 1/4 cup milk. 4 tablespoons butter. 1 cup shredded cheddar cheese. Salt and pepper to taste. Optional toppings: chopped green onions, cooked bacon bits.

Instructions: Preheat oven to 375F 190C. Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel. Prick the potatoes several times with a fork and place them directly on the oven rack. Bake for about 45-60 minutes, or until tender. Remove the potatoes from the oven and allow them to cool slightly. Slice the top off each potato and carefully scoop out the insides, leaving a thin layer of potato inside the skin. In a mixing bowl, mash the scooped-out potato with sour cream, milk, butter, half of the shredded cheese, salt, and pepper until smooth and creamy. Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Sprinkle the remaining shredded cheese on top of each potato. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly. Garnish with chopped green onions and cooked bacon bits, if desired, before serving.

Prep Time: 20 minutes

Cook Time: 75 minutes

Orkney Farmer's Market

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Tarte aux Piignons is a classic French tart featuring a rich almond filling topped with toasted pine nuts. It's a delightful combination of textures and flavors, perfect for any occasion.

Ingredients: 1 sheet of ready-made puff pastry. 150g 5.3 oz ground almonds. 150g 5.3 oz caster sugar. 3 large eggs. 100g 3.5 oz unsalted butter, melted. 100g 3.5 oz pine nuts. 1 tsp vanilla extract. Powdered sugar, for dusting.

Instructions: Set the oven to 180C 350F and heat it up. Line a tart pan with the puff pastry sheet and cut off any extra. Ground almonds, caster sugar, eggs, melted butter, and vanilla extract should all be mixed together in a bowl. Mix it well until it's smooth. Spread the almond mixture out evenly on top of the puff pastry base. Add the pine nuts on top of the almond mixture and lightly press them into the top. After the oven is hot, bake for 25 to 30 minutes, or until the filling is set and the pastry is golden. Take it out of the oven when it's done and let it cool down a bit. Before you serve, sprinkle with powdered sugar. Have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

Vote Mateo

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This Cuban-inspired dish features hearty black beans simmered in flavorful spices, served over fluffy rice and topped with creamy avocado and zesty lime. It's a satisfying and nutritious meal that's perfect for any occasion.

Ingredients: 1 cup dried black beans, soaked overnight. 2 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 tsp ground cumin. 1 tsp smoked paprika. 1/2 tsp oregano. Salt and pepper to taste. 2 cups cooked rice. 1 avocado, sliced. 1 lime, cut into wedges. Fresh cilantro for garnish.

Instructions: Put soaked black beans and vegetable broth in a large pot. Bring to a boil, then lower the heat and let it cook for an hour or two and a half, until the beans are soft. Put the onion, garlic, and bell pepper in a skillet and cook them until they get soft. Add the vegetables that have been sauted to the black beans that have already been cooked. Season with salt and pepper. Give it a good stir, and then let it cook for another 15 to 20 minutes. Put the Cuban black beans on top of rice that has already been cooked. Add fresh cilantro, sliced avocado, and a squeeze of lime juice on top. Have fun with your tasty bowl of Cuban black beans and rice!

Prep Time: 15 minutes

Cook Time: 90 minutes

Rifqi Amirul

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These Corned Beef Swiss Cheese Puff Pastry Sliders are a delightful twist on traditional sliders, featuring the rich flavors of corned beef and Swiss cheese enveloped in flaky puff pastry. Perfect for a party or a savory snack!

Ingredients: 1 sheet puff pastry, thawed. 8 slices corned beef. 4 slices Swiss cheese, halved. 1 egg, beaten for egg wash. 1 tablespoon sesame seeds optional. Dijon mustard, for serving. Pickles, for serving.

Instructions: Preheat oven to 400F 200C. Unroll puff pastry sheet onto a lightly floured surface. Cut the puff pastry into 8 equal squares. Place a slice of corned beef and half a slice of Swiss cheese on each puff pastry square. Fold the corners of each square towards the center, creating a pocket. Brush each pocket with beaten egg and sprinkle with sesame seeds if desired. Place the pockets on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown and puffed. Serve warm with Dijon mustard and pickles.

Prep Time: 15 minutes

Cook Time: 20 minutes

Orkney Farmer's Market

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This Crab and Shrimp Salad is great for seafood lovers because it is cool and tasty. It has soft crab meat, juicy shrimp, crunchy celery, tangy red onion, and fresh parsley all mixed together in a creamy lemon-Dijon dressing. It's simple to make and tastes great as an appetizer, lunch, or light dinner.

Ingredients: 1 lb cooked crab meat, shredded. 1 lb cooked shrimp, peeled and deveined. 1/2 cup diced celery. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper, to taste.

Instructions: Shred the crab meat and put it in a large bowl. Add the cooked shrimp, diced celery, diced red onion, and chopped parsley. Whisk the mayonnaise, lemon juice, and Dijon mustard together in a small bowl until everything is well mixed. Add the dressing to the crab and shrimp mix and gently toss to coat. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Catalina Arroyo

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For a family barbecue dinner, pit beef sandwiches are a great choice. BBQ rub makes the beef tender and flavorful. It's served in a bun with coleslaw and barbecue sauce. It makes everyone happy!

Ingredients: 3 lbs beef sirloin or top round roast. 1/4 cup barbecue rub seasoning. 1/4 cup vegetable oil. 8 hamburger buns. 1 cup coleslaw. 1/2 cup barbecue sauce. Salt and pepper to taste.

Instructions: Preheat your grill or smoker to medium-high heat around 350F or 175C. Rub the beef roast with the barbecue rub seasoning, making sure it's evenly coated on all sides. Season with salt and pepper as desired. Place the beef roast on the grill or smoker and cook for about 20 minutes per side or until it reaches your desired level of doneness medium-rare to medium is recommended for pit beef. While the beef is cooking, brush the hamburger buns with vegetable oil and toast them on the grill for 1-2 minutes until they're lightly browned. Once the beef is cooked to your liking, remove it from the grill and let it rest for about 10 minutes. Then, thinly slice the beef against the grain. To assemble the sandwiches, spread barbecue sauce on the bottom half of each toasted bun. Top with a generous portion of sliced pit beef and coleslaw. Place the top half of the bun on the sandwich, and serve immediately. Enjoy your delicious Pit Beef Sandwiches!

Prep Time: 15 minutes

Cook Time: 40 minutes

Serralheria Cmp

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If you like peach pie flavors in a cookie, these Peach Pie Oatmeal Cookies are a great and healthy treat. You can eat them for a quick breakfast or a filling snack.

Ingredients: 1 cup old-fashioned oats. 3/4 cup whole wheat flour. 1 1/2 tsp ground cinnamon. 1/2 tsp baking powder. 1/4 tsp salt. 2 tbsp unsalted butter, melted and cooled. 1 large egg, room temperature. 1 tsp vanilla extract. 1/2 cup mashed ripe banana about 1 large. 1/4 cup honey. 1/2 cup diced peaches fresh or canned, drained. 1/4 cup chopped pecans.

Instructions: Preheat your oven to 325F 163C. Line a baking sheet with parchment paper or a silicone baking mat. In a medium-sized bowl, whisk together the oats, whole wheat flour, ground cinnamon, baking powder, and salt. In another bowl, whisk together the melted butter, egg, and vanilla extract until well combined. Stir the mashed banana and honey into the wet ingredients until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the diced peaches and chopped pecans. Drop cookie dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Use a fork to flatten and shape each cookie. Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown around the edges. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your Peach Pie Oatmeal Cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Franziska Seidl

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This easy recipe was based on one from Eugenie Kitchen and makes a tasty Caramel Macchiato. You can enjoy this sweet and creamy coffee drink in the morning or afternoon.

Ingredients: 1 cup of freshly brewed strong coffee. 2 tablespoons of caramel syrup. 1/2 cup of milk. 1 tablespoon of vanilla syrup. Whipped cream optional. Caramel drizzle optional.

Instructions: Brew a cup of strong coffee using your preferred method. In a separate saucepan, warm the milk over low heat. Do not let it boil. Stir in the caramel syrup and vanilla syrup into the warm milk. Mix well. Pour the brewed coffee into a large mug. Slowly pour the caramel and vanilla milk mixture into the coffee. Use a spoon to hold back the foam. If desired, top with whipped cream and a drizzle of caramel syrup for extra indulgence. Serve your homemade Caramel Macchiato hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Black Market Marvel

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This beef burger with crispy bacon and tangy blue cheese is a hearty meal that you can have any day of the week.

Ingredients: 1 lb ground beef. 4 slices bacon. 4 slices blue cheese. 4 burger buns. Salt and pepper to taste. Lettuce and tomato for garnish.

Instructions: Preheat grill or skillet to medium-high heat. Form ground beef into 4 patties, season with salt and pepper. Cook bacon until crispy, then set aside. Grill burgers for 4-5 minutes per side, or until desired doneness. During the last minute of cooking, top each burger with a slice of blue cheese. Toast burger buns on the grill until lightly browned. Assemble burgers by placing a burger patty on each bun, followed by a slice of bacon, lettuce, and tomato. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Well Church Of Weatherford