Christina Hendricks

Never 2 Late 2 Tri - ophelia arc - Darley Abbey - yasmine n majchrzak - myfantasiworld's art animation commissions

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abby mcmillen

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MusingZero

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kazava

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james williams

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lindy explosion festival

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jai llewellyn art

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Trust Love and Kindness

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Youth Builders

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AIDT

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These delicious Paleo Vanilla Cardamom Mini Donuts are a delightful gluten-free and grain-free snack or dessert. They are sweetened with natural ingredients and flavored with aromatic cardamom for a unique twist.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp ground cardamom. 2 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/4 cup maple syrup. Coconut oil or cooking spray for greasing the donut pan.

Instructions: Preheat your oven to 350F 175C. Grease a mini donut pan with coconut oil or cooking spray. In a mixing bowl, combine almond flour, coconut flour, coconut sugar, baking soda, salt, and ground cardamom. In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, vanilla extract, and maple syrup. Pour the wet ingredients into the dry ingredients and mix until well combined. Spoon the batter into the greased mini donut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 12-15 minutes or until the donuts are golden and a toothpick inserted comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your Paleo Vanilla Cardamom Mini Donuts as a gluten-free and grain-free treat!

Prep Time: 15 minutes

Cook Time: 15 minutes

saint luke united methodist church

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In this slow cooker peanut butter hot chocolate, you can enjoy the creamy richness of peanut butter along with rich chocolate flavors. This is a delicious treat for chocolate lovers that is great for cozy nights or get-togethers.

Ingredients: 6 cups milk. 1 cup heavy cream. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup creamy peanut butter. 1 teaspoon vanilla extract. 1/2 cup chocolate chips optional, for extra richness. Whipped cream and chocolate shavings, for serving.

Instructions: You can put milk, heavy cream, cocoa powder, sugar, peanut butter, and vanilla extract in a slow cooker. Mix everything together well. Put the lid on top and cook on low for two to three hours, stirring every now and then, until the mixture is hot and the flavors blend. If you are using chocolate chips, mix them into the hot chocolate until they melt and are fully mixed in. Put whipped cream and chocolate shavings on top of hot chocolate served in mugs. Have fun!

Prep Time: 5 minutes

Cook Time: 120 minutes

Cobblers Beach

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A refreshing take on the traditional gin and tonic, with a hint of herbiness from the tarragon.

Ingredients: 1.5 oz tarragon-infused gin. 4 oz tonic water. 1 sprig of fresh tarragon. Ice cubes. Lemon or lime wedge optional, for garnish.

Instructions: Fill a glass with ice cubes. Pour tarragon-infused gin over the ice. Top up with tonic water. Gently stir to combine. Garnish with a sprig of fresh tarragon and a lemon or lime wedge, if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Gorgeous Eyes Beauticians

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A classic and creamy deviled egg recipe perfect for any occasion.

Ingredients: 6 eggs. 2 tbsp mayonnaise. 1 tsp Dijon mustard. 1/2 tsp white vinegar. Salt and pepper to taste. Paprika for garnish.

Instructions: Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10-12 minutes. Cool, peel, and halve the eggs. Remove yolks, mash, and mix with mayo, mustard, vinegar, salt, and pepper. Fill egg whites with yolk mixture. Sprinkle with paprika. Chill before serving.

Prep Time: 15 minutes

Cook Time: 12 minutes

P?átelé - Irena Sarplaninac

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This lunchbox with peanut tofu noodles is a tasty and filling choice for meal prep. Crispy on the outside and tender inside, the tofu complements the crunchy veggies and nutty peanut sauce to perfection.

Ingredients: 200g firm tofu, pressed and cubed. 200g rice noodles. 1 cup broccoli florets. 1 large carrot, julienned. 2 tbsp peanut butter. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp sesame oil. 1 clove garlic, minced. 1 tsp ginger, minced. 1 tbsp honey. 2 green onions, thinly sliced. 2 tbsp peanuts, chopped for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. After draining, set aside. To make the sauce, combine peanut butter, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger in a small bowl. A nonstick skillet should be heated to medium heat. Add the tofu cubes and cook for 5 to 7 minutes, or until golden brown on all sides. Toss in the tofu and add the chopped carrot and broccoli florets to the skillet. Cook the vegetables for a further 34 minutes, or until they are crisp-tender. When the tofu and veggies are in the skillet, add the cooked noodles. After adding the peanut sauce, toss everything until thoroughly coated. Spoon into lunchboxes the peanut tofu noodle mixture. Add chopped peanuts and sliced green onions as garnish. Store cold until you're ready to eat. Savor chilled or room temperature.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sweet Art Cookies and Treats

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To get more fat while on a ketogenic diet, these keto fat bombs are a tasty and easy way to do it. They are easy to make and only take a few simple ingredients. You can store them in the fridge and eat them whenever you want.

Ingredients: 1 cup coconut oil. 1 cup almond butter. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Melt the coconut oil and almond butter together in a bowl that can go in the microwave until the mixture is smooth. Add the vanilla extract, cocoa powder, erythritol powder, and salt and mix well. Put the mix into ice cube trays or silicone molds. Put it in the fridge for an hour or until it gets firm. When it's firm, take it out of the molds and put it in a container that won't let air in. If you need a quick keto-friendly snack, just pop one in your mouth.

Prep Time: 10 minutes

Cook Time: 5 minutes

dougeg radio

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Elevate your barbecue game with this Cheez-It Chicken recipe. The crispy crust made from crushed Cheez-It crackers adds a delightful crunch, while the barbecue sauce infuses a smoky, tangy flavor to every bite.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup crushed Cheez-It crackers. 1/2 cup barbecue sauce. 1/4 cup melted butter. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Season chicken breasts with garlic powder, onion powder, salt, and pepper. In a bowl, combine crushed Cheez-It crackers and melted butter to create a coating mixture. Dip each seasoned chicken breast into the Cheez-It mixture, ensuring an even coating on both sides. Place the coated chicken breasts on the preheated grill and cook for 6-8 minutes per side or until the internal temperature reaches 165F 74C. During the last 2 minutes of grilling, baste each chicken breast with barbecue sauce for added flavor. Remove the Cheez-It Chicken from the grill and let it rest for a few minutes before serving. Serve with your favorite barbecue sides and enjoy!

Prep Time: 15 minutes

Cook Time: 16 minutes

Ancient Misteries

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A homemade version of Chili's famous lettuce wraps featuring savory ground chicken, colorful vegetables, and a flavorful sauce, all wrapped in crisp iceberg lettuce leaves. These wraps are perfect for a quick and delicious meal.

Ingredients: 1 lb ground chicken. 2 tbsp vegetable oil. 1 cup diced onion. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 2/3 cup water chestnuts, drained and chopped. 1/4 cup hoisin sauce. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp minced garlic. 1 tsp minced ginger. 1 tsp sesame oil. 1/4 tsp crushed red pepper flakes optional. 8 large iceberg lettuce leaves. Sliced green onions and chopped cilantro for garnish.

Instructions: Warm the vegetable oil in a big pan over medium-high heat. Spread out the ground chicken and cook it until it's browned and fully cooked. Break it up as it cooks. Dice the onion, red bell pepper, and green bell pepper and put them in the pan. The vegetables should start to get soft after about two to three minutes of cooking. Add the water chestnuts, hoisin sauce, soy sauce, rice vinegar, minced garlic and ginger, sesame oil, and crushed red pepper flakes if using. Mix everything together. Stir the ingredients together for another two to three minutes while cooking. Take the pan off the heat and let the mixture cool down a bit. Put a small amount of the chicken mixture in the middle of each iceberg lettuce leaf to serve. Add green onions and cilantro that have been chopped and sliced. Take lettuce leaves and fold the sides over the filling. Then roll them up to make wraps. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Leopard Techie