Daniel D addario

springtime scans - Chae Law Firm - Jonathans Arcade - dillon nelson - Mandol Pierre

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dillon nelson

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ispt

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Jacksonville Elementary School PTA

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ander zicht zwolle

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Sweet Art Cookies and Treats

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Ancient Misteries

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Nagelsalon Sundari

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Echo and Xpect

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Fort Thomas Arts

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A delightful treat, strawberry fritters are ideal for a sweet indulgence. A burst of fruity goodness awaits you with every bite of these crispy fritters filled with freshly diced strawberries and dusted with powdered sugar.

Ingredients: 1 cup fresh strawberries, diced. 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup milk. 1 egg. 1 teaspoon vanilla extract. Oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the diced strawberries. Heat oil in a deep frying pan to 350F 175C. Drop spoonfuls of the strawberry batter into the hot oil and fry until golden brown, turning occasionally. Remove fritters using a slotted spoon and drain on paper towels. Dust with powdered sugar before serving. Enjoy your homemade strawberry fritters!

Prep Time: 15 minutes

Cook Time: 10 minutes

pearl moss press

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These two sausage recipes are perfect for your slow cooker. They are flavorful, easy to make, and versatile. Serve them over pasta or rice for a satisfying meal.

Ingredients: 1 lb Italian sausages, sliced. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 can 14.5 oz diced tomatoes. 1 cup chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Cooked pasta or rice, for serving. Grated Parmesan cheese, for serving optional.

Instructions: In a slow cooker, combine sliced sausages, diced onion, minced garlic, sliced bell pepper, diced tomatoes, chicken broth, dried oregano, dried basil, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until sausages are cooked through and flavors are well blended. Serve over cooked pasta or rice. Optionally, sprinkle with grated Parmesan cheese before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Mount Lorne Co Housing

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A dairy-free and gluten-free vegan spinach pesto that is perfect for pasta, sandwiches, or as a dip.

Ingredients: 2 cups packed fresh spinach leaves. 1/2 cup packed fresh basil leaves. 1/4 cup pine nuts, toasted. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup extra-virgin olive oil.

Instructions: Put spinach, basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and black pepper in a food processor and pulse until everything is well mixed. Pulse until the food is very small. Slowly drizzle in the olive oil while the motor is running until everything is well mixed. Check the seasonings and make changes as needed.

Prep Time: 10 minutes

Cook Time: 0 minutes

Leopard Techie

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BBQ Chicken Tostadas are a delightful twist on traditional tostadas, featuring crispy corn tortillas topped with tangy barbecue chicken, melted cheese, and fresh toppings. They're quick to make and perfect for a family dinner.

Ingredients: 4 small corn tortillas. 1 cup shredded cooked chicken. 1/2 cup barbecue sauce. 1/2 cup shredded cheddar cheese. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup sour cream optional. 1 lime, cut into wedges.

Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, put the corn tortillas. Bake for 5 to 7 minutes, or until they are golden brown. Shred the chicken and mix it with barbecue sauce in a small bowl. Spread the barbecue chicken mix out evenly on top of each crispy tortilla. Add crumbled cheddar cheese on top of the barbecue chicken. Add chopped cilantro, diced tomatoes, and red onion on top. You can put some sour cream on top of each tostada if you want to. Serve the tostadas hot, with lime wedges on the side so you can squeeze them over them.

Prep Time: 10 minutes

Cook Time: 7 minutes

gushi

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If you like spicy and cheesy food, try these Chipotle Cheddar Cheeseburgers. That spicy and tasty kick from the chipotle pepper and cheddar cheese makes your food taste even better.

Ingredients: 1 lb ground beef. 1/4 cup diced red onion. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1/2 tsp salt. 1/2 tsp black pepper. 4 hamburger buns. 4 slices cheddar cheese. 1/4 cup mayonnaise. 1 tsp chipotle sauce from the canned chipotle peppers. Lettuce leaves. Tomato slices. Pickles.

Instructions: In a mixing bowl, combine the ground beef, diced red onion, minced garlic, minced chipotle pepper, salt, and black pepper. Mix well. Divide the beef mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side for medium-rare to medium doneness. Add a slice of cheddar cheese on top of each patty during the last minute of cooking. While the burgers are cooking, split the hamburger buns and toast them lightly on the grill or in a toaster. In a small bowl, mix mayonnaise with 1 tsp of chipotle sauce for the spicy mayo. Assemble the burgers: Spread the chipotle mayo on the toasted bun halves. Place lettuce leaves and tomato slices on the bottom bun, then add the cooked cheeseburger patty. Top with pickles and the top bun. Serve the Chipotle Cheddar Cheeseburgers hot with your favorite side dishes.

Prep Time: 15 minutes

Cook Time: 10 minutes

haras du pachot

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Thai-style soup that is comforting and smells great. It is made with creamy coconut milk, earthy mushrooms, and tasty spices. Great for a cozy night in or a quick way to impress guests.

Ingredients: 1 can coconut milk. 4 cups vegetable broth. 1 cup sliced mushrooms. 2 tablespoons Thai red curry paste. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 tablespoon brown sugar. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: In a slow cooker, combine coconut milk, vegetable broth, Thai red curry paste, garlic, ginger, soy sauce, lime juice, brown sugar, salt, and pepper. Stir in sliced mushrooms. Cover and cook on low for 4-6 hours, or high for 2-3 hours. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 240 minutes

Lynsey Mobile Personal Trainer

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Apple Sage Grilled Cheese has the sweet taste of apples and the earthy taste of sage all melted together with gooey cheddar cheese on top of buttery grilled bread.

Ingredients: 4 slices bread. 2 tablespoons butter, softened. 4 slices cheddar cheese. 1 apple, thinly sliced. 1 tablespoon fresh sage leaves, chopped.

Instructions: Spread butter on one side of each bread slice. Layer cheese, apple slices, and sage leaves on unbuttered side of 2 bread slices. Top with remaining bread slices, buttered side out. Heat a skillet over medium heat. Place sandwiches in skillet and cook until golden brown on both sides and cheese is melted, about 3-4 minutes per side. Slice sandwiches diagonally and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Hephzibah Art

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These Blueberry Cinnamon Sugar Donuts with Vanilla Glaze are a delightful treat that combines the fruity goodness of blueberries with the warm spice of cinnamon and a sweet vanilla glaze. Perfect for breakfast or a sweet snack!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/2 cup buttermilk. 1 egg. 2 tbsp unsalted butter, melted. 1/2 cup fresh blueberries. Vegetable oil for frying.

Instructions: In a bowl, combine flour, sugar, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries. Heat vegetable oil in a deep frying pan to 350F 175C. Carefully drop spoonfuls of the dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts using a slotted spoon and drain on paper towels. In a shallow bowl, mix together 1/2 cup granulated sugar and 1/2 tsp ground cinnamon for the cinnamon sugar coating. While the donuts are still warm, coat them in the cinnamon sugar mixture. For the vanilla glaze, whisk together 1 cup powdered sugar and 2-3 tbsp milk until smooth. Drizzle the glaze over the cooled donuts. Allow the glaze to set for a few minutes before serving. Enjoy these amazing Blueberry Cinnamon Sugar Donuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

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