Escaily

Sarah Rolling Photo - Enchanted Swap and Sell - Jennifer Okolie Health and Wellness - great lakes book bash - Direct Lawns

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This Company Potato Casserole is a dish that everyone loves and is great for parties and potlucks. Cheddar cheese, sour cream, seasonings, and creamy potatoes are mixed together and baked to perfection with a crunchy breadcrumb topping.

Ingredients: 6 large potatoes, peeled and thinly sliced. 1/2 cup chopped onion. 1 cup shredded cheddar cheese. 1 cup sour cream. 1/2 cup butter, melted. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 cup breadcrumbs.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine sliced potatoes, chopped onion, shredded cheddar cheese, sour cream, melted butter, salt, black pepper, and garlic powder. Mix well. Transfer the potato mixture into a greased casserole dish. Sprinkle breadcrumbs evenly over the top of the potato mixture. Cover the casserole dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the top is golden brown. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 60 minutes

Fencing Society of Oakland University

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These Apple Cupcakes are a delightful treat that capture the cozy flavors of fall. They are moist, spiced with cinnamon and nutmeg, and packed with chunks of fresh apples. Perfect for a sweet snack or dessert!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 cup applesauce. 1 cup finely chopped apples peeled and cored.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Put the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl and mix them together with a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the dry and wet ingredients together until they are just mixed. Add the applesauce and chopped apples and mix them in. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Turn off the oven and let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Do not frost the cupcakes with your favorite frosting until they are cool. You can also eat them plain.

Prep Time: 15 minutes

Cook Time: 20 minutes

ESRC17

[escaily]

The earthy beetroot, creamy coconut milk, and fragrant spices in this soup make it look and taste great. It is a hearty and filling meal that comes with crunchy tandoori chickpeas and fresh cilantro on top.

Ingredients: 4 medium-sized beets, peeled and chopped. 1 can 400ml coconut milk. 1 can 400g chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until translucent. Stir in curry powder, ground cumin, ground coriander, paprika, turmeric, salt, and pepper. Cook for 1-2 minutes until fragrant. Add chopped beets and coconut milk. Bring to a simmer and cook until beets are tender, about 20 minutes. Meanwhile, preheat oven to 200C 400F. In a bowl, toss chickpeas with a drizzle of olive oil and a sprinkle of tandoori spice blend. Spread chickpeas on a baking sheet and roast for 15-20 minutes until crispy. Once the beets are tender, blend the soup until smooth using an immersion blender or regular blender. Serve the soup topped with tandoori chickpeas and fresh cilantro. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Vertical Waves Project

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Sponge Dosai is a South Indian crepe made from batter that has been fermented, which makes it soft and spongy. It's a tasty and healthy way to start the day.

Ingredients: 1 cup rice flour. 1/4 cup urad dal black gram flour. 1/4 cup semolina rava. 1/2 cup yogurt. 1/2 tsp salt. 1/4 tsp baking soda. Water as needed. Oil for cooking.

Instructions: In a mixing bowl, combine rice flour, urad dal flour, semolina, yogurt, and salt. Add water gradually to make a smooth batter. The batter should be of pouring consistency. Cover the bowl and let the batter ferment for 4-5 hours or overnight. It should rise and become spongy. After fermentation, add baking soda to the batter and mix well. Heat a non-stick skillet or dosa pan on medium-high heat. Grease it lightly with oil. Pour a ladleful of batter onto the pan and spread it in a circular motion to make a thin dosa. Drizzle a little oil around the edges of the dosa and cook until the edges start to lift and the dosa turns golden brown. Flip the dosa and cook the other side until it's cooked through and crisp. Remove the dosa from the pan and serve hot with your favorite chutney or sambar.

Prep Time: 10 minutes

Cook Time: 20 minutes

St. Eustace Episcopal Church

[escaily]

A refreshing and nutritious quinoa salad with the creamy goodness of avocado, juicy cherry tomatoes, and the zing of lime dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 avocado, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Mix quinoa and water in a saucepan. Before you turn off the heat, let the quinoa cook for 15 minutes while the water is absorbed. Use a fork to fluff up the quinoa, then set it aside to cool. Add the cooked quinoa, avocado, cherry tomatoes, red onion, cilantro, and feta cheese to a large bowl. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa mixture and mix it together gently. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 15 minutes

amavevane acapella

[escaily]

These refreshing popsicles combine the sweetness of ripe pears with the bubbly kick of Prosecco, making them a perfect summertime treat.

Ingredients: 4 ripe pears, peeled and diced. 1 cup Prosecco. 1/2 cup sugar. 1/4 cup water. 1 tablespoon lemon juice.

Instructions: In a saucepan, combine diced pears, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until pears are softened and sugar is dissolved, about 10 minutes. Remove from heat and let cool to room temperature. Transfer the mixture to a blender and puree until smooth. Stir in Prosecco until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze until solid, at least 4 hours or overnight. To unmold, briefly run the molds under warm water to loosen the popsicles.

Prep Time: 15 minutes

Cook Time: 10 minutes

merimbula Pizza

[escaily]

For a quick and easy treat, these Pumpkin Butterscotch Oatmeal Muffins only need four ingredients. They have the hearty taste of oats and the warm flavors of pumpkin and butterscotch. It's great for breakfast or a snack!

Ingredients: 1 cup canned pumpkin puree. 1 cup butterscotch chips. 1 1/2 cups rolled oats. 1 teaspoon baking powder.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the pumpkin puree, butterscotch chips, rolled oats, and baking powder. Mix until all the ingredients are well incorporated. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Butterscotch Oatmeal Muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes

marian vanuit marokko

[escaily]

Use these Slap Ya Mama Crawfish Nachos to up your snack game! They have all the traditional nacho toppings on top and are stuffed full of flavorful crawfish tails spiced with Slap Ya Mama Cajun Seasoning. Ideal for a cheesy, spicy treat.

Ingredients: 1 pound crawfish tails, peeled and deveined. 1 tablespoon Slap Ya Mama Cajun Seasoning. 1 tablespoon olive oil. 1 bag of tortilla chips. 2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/2 cup diced onions. 1/4 cup sliced jalapeos. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup salsa.

Instructions: Coat the crawfish tails evenly by tossing them in a medium-sized bowl of Slap Ya Mama Cajun Seasoning. In a skillet set over medium-high heat, warm the olive oil. When the crawfish tails are cooked through, add them and saut them for three to four minutes. Take off the heat and place aside. Spread out the tortilla chips on a sizable baking sheet or serving platter. Evenly scatter the cheddar cheese shreds on top of the tortilla chips. Scatter the cooked crawfish tails evenly over the chips coated in cheese. Add sliced jalapeos, onions, and diced tomatoes on top. After preheating the oven to 350F/175C, place the nachos in the oven and cook for approximately 5 to 7 minutes, or until the cheese is bubbling and melted. Take out of the oven and sprinkle chopped cilantro on top. Serve hot with salsa, guacamole, and sour cream on the side. Savor your Crawfish Nachos, Slap Ya Mama!

Prep Time: 15 minutes

Cook Time: 10 minutes

side by side experiences

[escaily]

A comforting and easy slow cooker chicken dish with creamy gravy.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet dry chicken gravy mix. 1 can cream of chicken soup. 1/2 cup chicken broth. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In the slow cooker's bottom, put chicken breasts. Add the chicken broth, garlic powder, onion powder, salt, and pepper to a bowl. Then add the dry gravy mix and mix it all together. Put the mix on top of the chicken breasts. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put chicken on a plate and pour gravy over it.

Prep Time: 10 minutes

Cook Time: 240 minutes

Great Dane Puppies For Sale in Pennsylvania

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Enjoy a smooth and tasty caffeinated almond milk latte, great for a pick-me-up in the morning or a treat in the afternoon. For a rich and creamy texture, this dairy-free version is made with almond milk. Espresso or strong brewed coffee is added for an extra caffeine boost.

Ingredients: 1 cup almond milk. 1-2 shots of espresso or strong brewed coffee. 1 teaspoon maple syrup or sweetener of choice. 1/4 teaspoon vanilla extract optional. Crushed ice cubes optional. Cacao powder or cinnamon for garnish optional.

Instructions: In a small saucepan, heat the almond milk over medium heat until hot but not boiling. Meanwhile, prepare your espresso or strong brewed coffee. Once the almond milk is heated, pour it into a blender along with the espresso or coffee, maple syrup, and vanilla extract if using. Blend on high speed until frothy and well combined. If desired, add crushed ice cubes to a glass. Pour the caffeinated almond milk latte over the ice cubes. Sprinkle with cacao powder or cinnamon for garnish, if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

brian clay

[escaily]

This Flu Fighter Chicken Noodle Soup is packed with immune-boosting ingredients to help combat cold and flu symptoms. It's comforting, nourishing, and perfect for when you're feeling under the weather.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 medium carrots, sliced. 2 celery stalks, sliced. 6 cups chicken broth. 1 cup water. 1 tsp dried thyme. 1/2 tsp dried oregano. 1/2 tsp dried rosemary. 1/2 tsp dried basil. 1/2 tsp dried parsley. 1 bay leaf. 2 cups shredded cooked chicken breast. 2 cups egg noodles. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and chopped onion and saut until the onions are soft. It will take another 5 minutes after you add the sliced carrots and celery. Add water and chicken broth. Add the bay leaf, basil, oregano, rosemary, thyme, and oregano. Bring to a boil, then lower the heat and let it cook for 10 minutes. Put in egg noodles and shredded chicken breast. Simmer for 8 to 10 minutes, or until the noodles are soft. Add pepper and salt to taste. Before serving, throw away the bay leaf.

Prep Time: 15 minutes

Cook Time: 25 minutes

albulaps

[escaily]

It tastes great with Cajun-spiced shrimp, creamy avocado, and fresh toppings on a crunchy tostada shell. It's easy and tasty to make these Cajun Shrimp Avocado Tostadas for dinner.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons Cajun seasoning. 2 tablespoons olive oil. 4 small corn tortillas. 2 ripe avocados, sliced. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup mayonnaise. 1 lime, juiced. Salt and pepper to taste.

Instructions: In a bowl, mix the Cajun seasoning with olive oil. Toss the shrimp in the mixture to coat evenly. Let it marinate for 15 minutes. While the shrimp is marinating, preheat a grill or skillet over medium-high heat. Grill the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside. In the same skillet or grill, warm the corn tortillas for about 30 seconds on each side until they are lightly toasted. To make the sauce, mix sour cream, mayonnaise, lime juice, salt, and pepper in a small bowl. Assemble the tostadas: Place a corn tortilla on a plate. Spread a spoonful of the sauce on it. Add a layer of shredded lettuce, avocado slices, diced tomatoes, and red onion on top of the sauce. Place the Cajun shrimp on the veggies and sprinkle with chopped cilantro. Drizzle more of the sauce over the top of the tostada. Repeat for the remaining tortillas and ingredients. Serve immediately, garnished with extra cilantro and lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

carers action group cagt tameside

[escaily]

Indulge in the rich and creamy flavors of a classic cappuccino made effortlessly with your sophisticated All In One Coffee Maker.

Ingredients: 1 shot of espresso. 1/2 cup of frothed milk. 1 tablespoon of cocoa powder. 1 tablespoon of sugar.

Instructions: Brew a shot of espresso using your All In One Coffee Maker. In a separate container, froth 1/2 cup of milk using the frothing attachment. Pour the frothed milk into a cup, followed by the shot of espresso. Dust the top with cocoa powder and add sugar to taste. Stir gently and enjoy your homemade cappuccino!

Prep Time: 5 minutes

Cook Time: 5 minutes

warren church community child care

[escaily]

Add some gourmet flair to your grilled cheese with smoked salmon, asparagus, goat cheese, and a fried egg. A great mix of flavors that makes for a tasty and filling meal.

Ingredients: 2 slices of sourdough bread. 4 oz smoked salmon. 4 spears of asparagus, blanched and sliced. 2 oz goat cheese. 2 large eggs. 2 tbsp butter. Salt and pepper to taste.

Instructions: Set the two sourdough bread slices out on the table. Put the same amount of goat cheese on one side of each piece of bread. On one piece of bread, put smoked salmon on top of the goat cheese. Cook the asparagus and cut it into thin slices. Place them on top of the smoked salmon. Put the goat cheese side down on the second slice of bread and put it on top of the asparagus. Melt one tablespoon of butter over medium-low heat in a pan. Carefully put the sandwich in the pan. Cook for three to four minutes on each side, or until the bread is golden brown and the goat cheese starts to melt. In a different pan, melt the last tablespoon of butter over medium-low heat while the sandwich is cooking. Put the two eggs into the pan and fry them until they're done the way you like. Add salt and pepper to the eggs. Moving the sandwich from the pan to a cutting board after it's done cooking. Carefully cut the sandwich in half across the middle. On top of one half of the sandwich, put the fried eggs. Put the other half of the sandwich on top. Enjoy your Salmon Asparagus Goat Cheese Grilled Cheese with Fried Egg while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

black hawk counselor

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Smooth Greek Yogurt Greek yogurt adds a creamy texture to classic hummus, making it a delectable variation. It makes the ideal spread or dip for a tasty and nutritious snack or appetizer.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup Greek yogurt. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil, plus extra for drizzling. 1/2 teaspoon ground cumin. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: Place the chickpeas, Greek yogurt, tahini, garlic, lemon juice, olive oil, and ground cumin in a food processor. Blend until smooth and creamy, scraping down the sides of the bowl as needed. Season with salt and pepper to taste, and blend again until well combined. Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, and garnish with fresh parsley leaves. Serve with pita bread, vegetables, or as a dip for your favorite snacks.

Prep Time: 10 minutes

Cook Time: 0 minutes

WALSALL RADIO UK

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This Lemon Garlic Shrimp Linguine is a quick and flavorful seafood pasta dish perfect for busy weeknights. The combination of zesty lemon, aromatic garlic, and tender shrimp creates a delicious meal that will satisfy your taste buds.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup fresh lemon juice. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the linguine 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. It will take about two to three minutes on each side for the shrimp to turn pink after you add them to the pan. Add the cooked linguine and lemon juice and mix them together. Mix and toss until everything is well mixed and hot. Add pepper and salt to taste. Add some chopped parsley on top. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

monnie's wreaths

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With this simple S'MORES DIP, you can enjoy the delicious flavors of a classic campfire treat! It's great to share with family and friends.

Ingredients: 1 cup chocolate chips. 1 cup mini marshmallows. Graham crackers for serving.

Instructions: Preheat your oven to 350F 175C. Spread the chocolate chips evenly in a small oven-safe dish or skillet. Top the chocolate chips with the mini marshmallows, covering the chocolate completely. Bake in the preheated oven for 10-15 minutes, or until the marshmallows are golden brown and bubbly. Remove from the oven and let it cool for a few minutes. Serve immediately with graham crackers for dipping.

Prep Time: 5 minutes

Cook Time: 10 minutes

monika kapusniak