Doubledecks

Alice Whitaker - Paige - Ellen Delgado - Connor R - Brock

[doubledecks]

These White Chocolate Pistachio Cookie Bars are a delightful combination of sweet white chocolate and the crunch of pistachios. They're perfect for any occasion and can satisfy your sweet tooth with a touch of nutty goodness.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup white chocolate chips. 1/2 cup chopped pistachios.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch 23x23 cm baking pan. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry flour mixture to the wet ingredients and mix until a dough forms. Stir in the white chocolate chips and chopped pistachios. Press the cookie dough evenly into the greased 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 clean. Remove from the oven and let it cool in the pan for about 10 minutes before cutting into bars. Once cooled, cut into squares or bars and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Scott

[doubledecks]

You can eat these Healthy No Bake Chocolate Peanut Butter Chewy Bars without baking them. They are vegan, gluten-free, and great for giving you energy quickly. They are a guilt-free treat for any time of the day because they are full of healthy ingredients and taste like rich chocolate.

Ingredients: 1 cup oats. 1/2 cup peanut butter. 1/4 cup maple syrup. 1/4 cup coconut oil. 2 tablespoons cocoa powder. 1/4 cup vegan chocolate chips. 1/4 cup chopped nuts optional.

Instructions: In a mixing bowl, combine oats, peanut butter, maple syrup, coconut oil, and cocoa powder. Mix well until evenly combined. Fold in chocolate chips and chopped nuts, if using. Press the mixture firmly into a lined baking dish. Refrigerate for at least 2 hours until firm. Once set, cut into bars and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Bree Bites Food

[doubledecks]

[doubledecks]

Beer, soy sauce, and honey are used in this recipe for grilled chicken to make it tasty and juicy. Great for having a street fair in your own yard!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup beer preferably a light ale. 1/2 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon ground black pepper. 1/2 teaspoon cayenne pepper. 1/4 cup olive oil. 1 tablespoon chopped fresh cilantro for garnish.

Instructions: In a bowl, mix together beer, soy sauce, honey, minced garlic, smoked paprika, black pepper, and cayenne pepper to create the marinade. Place chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or overnight for enhanced flavor. Preheat the grill to medium-high heat. Remove the chicken from the marinade and brush with olive oil. Grill the chicken for about 6-8 minutes per side or until fully cooked, basting with the remaining marinade during grilling. Once done, transfer the grilled chicken to a serving platter, sprinkle with chopped cilantro, and let it rest for a few minutes before serving. Serve hot and enjoy the delicious Street Fair Grilled Beer Chicken!

Prep Time: 45 minutes

Cook Time: 15 minutes

Cory

[doubledecks]

Delicious homemade apple butter with the fragrant addition of vanilla bean. Spread it on toast, use it as a topping, or enjoy it as a sweet condiment!

Ingredients: 4 pounds of apples, peeled, cored, and chopped. 1 cup of granulated sugar. 1/2 cup of brown sugar. 1 vanilla bean, split and scraped. 1 teaspoon of cinnamon. 1/4 teaspoon of nutmeg. 1/4 teaspoon of cloves. 1/4 teaspoon of salt. 1 tablespoon of lemon juice.

Instructions: Combine the chopped apples, granulated sugar, brown sugar, and lemon juice in a large pot. Add the scraped vanilla bean, cinnamon, nutmeg, cloves, and salt to the pot. Stir the mixture well and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, stirring occasionally until the apples are soft and the mixture thickens. Remove the vanilla bean pod and discard it. Use an immersion blender or a food processor to puree the apple mixture until smooth and creamy. Return the puree to the pot and continue to cook on low heat for another 15-20 minutes, or until the apple butter reaches your desired thickness. Pour the hot apple butter into sterilized jars, leaving a 1/4-inch headspace, and seal them. Process the jars in a water bath canner for 10 minutes to ensure they're sealed properly. Allow the jars to cool, and store them in a cool, dark place for up to a year.

Prep Time: 30 minutes

Cook Time: 150 minutes

Nicole

[doubledecks]

Enjoy a delicious low-carb, gluten-free grilled cheese sandwich made with almond flour bread and a flavorful blend of mozzarella and Parmesan cheese. It's a guilt-free twist on a classic favorite!

Ingredients: 2 slices of almond flour bread. 2 tablespoons of butter. 1/2 cup of shredded mozzarella cheese. 1/4 cup of grated Parmesan cheese. 1/4 teaspoon of garlic powder. 1/4 teaspoon of Italian seasoning. Salt and pepper to taste.

Instructions: Shred the mozzarella and Parmesan cheeses and mix them with garlic powder, Italian seasoning, salt, and pepper in a small bowl. To make a cheese blend, mix it well. Warm up a nonstick pan over medium-low heat. On one side of every slice of almond flour bread, put one tablespoon of butter. In the pan, put one slice of bread with the buttered side down. Quickly spread half of the cheese mixture out over the slice of bread in the pan. Cover the cheese with the second piece of bread, butter side up. The bread should be golden brown and the cheese should be melted and gooey. Cook the sandwich for two to three minutes on each side. Let the Low Carb Gluten Free Grilled Cheese sandwich cool for a minute after taking it out of the pan. Cut the sandwich in half across the middle, and serve it hot and crispy.

Prep Time: 10 minutes

Cook Time: 10 minutes

Eva Little

[doubledecks]

This Vegan Lentil Curry is a hearty and tasty meal that's great for a cold night. It tastes great and is good for you because it's full of protein-rich lentils, fragrant spices, and creamy coconut milk. It's also simple to make and great for making ahead of time.

Ingredients: 1 cup lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 can 400g diced tomatoes. 1 can 400ml coconut milk. 1 tbsp curry powder. 1 tsp turmeric powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil. Fresh cilantro for garnish.

Instructions: After giving the lentils a good rinse, set them aside. Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onion turns clear. Add the paprika, cumin, turmeric, and curry powder and stir them in. Cook for one to two minutes. Put the diced tomatoes, lentils, and coconut milk in the pot and stir them around well. Turn the heat down to low, cover, and cook for 20 to 25 minutes, or until the lentils are soft. Add pepper and salt to taste. Serve the lentil curry hot with fresh cilantro on top. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Julian K

[doubledecks]

Enjoy a delightful 'Fruicuterie' Board that combines the freshness of seasonal fruits with a variety of cheeses, dried fruits, nuts, and cured meats. This colorful and flavorful spread is perfect for entertaining guests or as a special treat for yourself.

Ingredients: 2 cups of mixed berries strawberries, blueberries, raspberries. 1 cup of grapes. 1 cup of apple slices. 1 cup of pear slices. 1 cup of pineapple chunks. 1 cup of melon cubes cantaloupe, honeydew. 1/2 cup of dried apricots. 1/2 cup of dried figs. 1/2 cup of mixed nuts almonds, cashews, walnuts. 1/4 cup of honey. 4 oz of brie cheese. 4 oz of goat cheese. 4 oz of cheddar cheese. 4 oz of prosciutto slices. 4 oz of salami slices. Crackers or baguette slices for serving.

Instructions: Arrange a large wooden board or platter as your serving surface. Start by placing small bowls or ramekins on the board for honey and cheese. Begin arranging the fresh fruits and dried fruits in clusters or piles around the board, leaving space for cheese and meats. Slice the brie, goat cheese, and cheddar into bite-sized pieces and place them on the board near the bowls of honey. Add prosciutto and salami slices to the board, folding or rolling them for an attractive presentation. Scatter the mixed nuts over the board, filling in any gaps. Finish the board with crackers or baguette slices, arranging them in a visually appealing manner. Drizzle honey over the cheeses and serve immediately as an elegant and delicious 'fruicuterie' board.

Prep Time: 15 minutes

Cook Time: 0 minutes

Vanessa

[doubledecks]

These Easy Grilled Potatoes in Foil with Garlic are a quick and easy side dish that is great for grilling in the summer. Garlic and thyme are used to season the potatoes, which are then cooked to perfection on the grill in foil packets.

Ingredients: 4 medium potatoes, thinly sliced. 3 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Aluminum foil.

Instructions: Warm up the grill over medium-high heat. Coat the sliced potatoes all over with olive oil, minced garlic, dried thyme, salt, and pepper in a bowl. Make a foil sheet out on the ground. In the middle of the foil, put some of the potato mixture. To make a packet, fold the foil over the potatoes and crimp the edges to seal them. Do it again with the rest of the potato mixture. Put the foil packets on a grill that has already been heated up. Cook for 20 to 25 minutes, flipping the potatoes once, or until they are soft. Open the foil packets slowly, and serve the hot grilled potatoes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Kayla