Eternity Studios

Orm Crafty Design - Nurses Caregivers - Pyrowatts - Book of Kindness - Green Island Painting

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You can enjoy this vegan pistachio almond ice cream, which is very creamy. It's rich, creamy, and full of nutty flavors because it's made with a mix of almond milk and coconut milk. It's the perfect treat for a cool day!

Ingredients: 2 cups unsweetened almond milk. 1 can 13.5 oz full-fat coconut milk. 1/2 cup raw cashews, soaked overnight. 1/3 cup maple syrup or agave nectar. 1/4 cup pistachios, shelled and chopped. 1/4 cup almonds, chopped. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. Pinch of salt.

Instructions: In a blender, combine almond milk, coconut milk, soaked cashews, maple syrup, vanilla extract, almond extract, and a pinch of salt. Blend until smooth and creamy. Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for about 25-30 minutes. During the last few minutes of churning, add chopped pistachios and almonds. Once the ice cream reaches a thick, soft-serve consistency, transfer it into a freezer-safe container, sprinkle extra chopped nuts on top if desired, and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

LISANNE PETRACCA PH.D.

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This slow cooker roast with root vegetables is a hearty and comforting meal that practically cooks itself. Tender beef chuck roast pairs perfectly with the earthy flavors of potatoes, carrots, and onions, all infused with savory broth and Worcestershire sauce.

Ingredients: 1 3 to 4 pound beef chuck roast. 4 medium potatoes, peeled and cut into chunks. 4 carrots, peeled and cut into chunks. 2 onions, sliced. 4 cloves garlic, minced. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 2 teaspoons dried thyme. Salt and pepper to taste.

Instructions: Season the chuck roast with salt, pepper, and thyme. Place the potatoes, carrots, onions, and garlic in the bottom of the slow cooker. Place the seasoned chuck roast on top of the vegetables. Pour beef broth and Worcestershire sauce over the roast. Cover and cook on low for 8 hours or until the meat is tender. Once cooked, remove the roast and vegetables from the slow cooker and let rest for a few minutes. Slice the roast and serve with the vegetables and juices from the slow cooker.

Prep Time: 20 minutes

Cook Time: 480 minutes

chaverim youth organisation

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Indulge in the perfect blend of sweet and savory with this chocolate coconut flax popcorn recipe. The rich cocoa flavor combined with the nutty crunch of flaxseed and coconut will satisfy your snack cravings in a healthier way.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons coconut oil. 1/4 cup honey. 1/4 cup unsweetened cocoa powder. 1/4 cup shredded coconut. 2 tablespoons ground flaxseed. 1/4 teaspoon salt.

Instructions: Use the method of your choice to pop the popcorn kernels air popper, stovetop, etc.. Melt the coconut oil in a small saucepan over low heat. Add the honey and stir until well mixed. In the saucepan, combine the cocoa powder, shredded coconut, ground flaxseed, and salt. Stir until smooth and well combined. Over the popcorn, drizzle the chocolate coconut flax mixture and gently toss to coat evenly. To cool and let the chocolate harden, spread the coated popcorn onto a baking sheet that has been lined. Enjoy your chocolate coconut flax popcorn after it has cooled!

Prep Time: 10 minutes

Cook Time: 5 minutes

Backstage Academy of Dance

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These sugar-free pumpkin muffins are a delicious and guilt-free treat. Made with almond flour and sweetened with erythritol or stevia, they are perfect for a low-carb or sugar-free diet. The warm spices and pumpkin flavor make them a delightful fall-inspired snack.

Ingredients: 1 1/2 cups almond flour. 1/2 cup pumpkin puree. 1/4 cup erythritol or stevia sugar substitute. 2 eggs. 1/4 cup unsweetened almond milk. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp salt. 1 tsp vanilla extract.

Instructions: Start by heating the oven to 350F 175C. Add erythritol or stevia, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to a bowl and mix them together. Mix pumpkin puree, eggs, almond milk, and vanilla extract in a different bowl using an electric mixer. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Put paper liners in a muffin tin or grease it. Around two thirds of the way full, fill each muffin cup with batter. Put the muffins in an oven that has already been heated for 20 to 25 minutes, or until a toothpick inserted into one comes out clean. After the muffins have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. Enjoy your pumpkin muffins that don't have sugar!

Prep Time: 15 minutes

Cook Time: 25 minutes

RuthRolandResonance

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Indulge in the rich and creamy goodness of classic chocolate fudge. This easy-to-make recipe is perfect for satisfying your sweet cravings.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and well combined. Stir in vanilla extract and salt. Pour the mixture into the prepared baking pan and spread it evenly. Refrigerate for at least 2 hours until the fudge is set. Use the parchment paper overhangs to lift the fudge out of the pan, then cut it into squares. Enjoy your classic chocolate fudge!

Prep Time: 10 minutes

Cook Time: 2 minutes

Isstic 2018

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This Cauliflower Crust Pizza is better for you than regular pizza crust. It doesn't have gluten and tastes great. It's also a great way to sneak in extra veggies!

Ingredients: 1 medium-sized cauliflower head. 1 egg. 1/2 cup shredded mozzarella cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup pizza sauce. 1/2 cup shredded mozzarella cheese for topping. Your favorite pizza toppings e.g., pepperoni, bell peppers, olives.

Instructions: Start by heating the oven up to 450F 230C. Use a food processor to pulse the cauliflower florets until you have fine cauliflower rice. Put the cauliflower rice in a bowl that can go in the microwave. Cook it for 4 to 5 minutes, or until it's soft. After the cauliflower has cooled, put it in a clean kitchen towel and squeeze out as much water as you can. The cauliflower rice, egg, oregano, garlic powder, salt, and black pepper should all be mixed together in a bowl. Mix everything together well. Put parchment paper on a baking sheet and spread the cauliflower mixture out into a thin, even crust. Put it in an oven that is already hot and bake it for 12 to 15 minutes, or until the crust turns golden brown. After taking the crust out of the oven, spread pizza sauce evenly over it. Then, add your choice of pizza toppings and the rest of the mozzarella cheese. Put the pizza back in the oven and bake for another 10 to 12 minutes, until the cheese is bubbly and starting to turn golden. Take it out of the oven, let it cool a bit, then cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Allison Linnell

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Savor the rich, creamy flavors of this Easter Bunny cocktail made with melted chocolate. Irish cream, vodka, and chocolate liqueur come together to create a delicious drink with an Easter theme. This tasty cocktail gets a fun and festive touch from the mini chocolate Easter egg garnish and the crushed chocolate cookie rim.

Ingredients: 2 oz chocolate liqueur. 1 oz Irish cream liqueur. 1 oz vodka. 1 oz half-and-half cream. 1 oz chocolate syrup. Crushed chocolate cookies for garnish. Whipped cream for garnish. Mini chocolate Easter eggs for garnish.

Instructions: Rim a martini glass with chocolate syrup and dip it into crushed chocolate cookies to coat the rim. In a shaker, combine the chocolate liqueur, Irish cream liqueur, vodka, and half-and-half cream with ice. Shake vigorously until well chilled. Strain the cocktail into the prepared martini glass. Top with a dollop of whipped cream and garnish with mini chocolate Easter eggs. Serve immediately and enjoy your Melted Chocolate Easter Bunny Cocktail!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mess Maker 16

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This salad is bright and refreshing, with the peppery taste of watercress, the crunch of jicama, and the sweet citrusy taste of tangelo.

Ingredients: 1 bunch watercress, washed and trimmed. 1 small jicama, peeled and julienned. 2 tangelos, peeled and segmented.

Instructions: In a large bowl, combine the watercress, jicama, and tangelo segments. Toss gently to mix well.

Prep Time: 10 minutes

Cook Time: 0 minutes

pgmss

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You can serve these loaded little potatoes with any meal. The toppings give them a burst of flavor, and the slow cooker makes them very tender.

Ingredients: 1.5 lbs mini potatoes. 1 cup shredded cheddar cheese. 4 slices bacon, cooked and crumbled. 1/4 cup chopped green onions. 1/2 cup sour cream. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Wash the mini potatoes thoroughly and place them in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Once cooked, carefully remove the potatoes from the slow cooker and place them on a serving platter. Top the potatoes with shredded cheddar cheese, cooked and crumbled bacon, chopped green onions, sour cream, and chopped fresh parsley. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

TPCPA

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A hearty and tasty chicken enchilada chili that was inspired by Zupas. This is a great meal for when it's cold outside.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 can black beans, drained and rinsed. 1 can diced tomatoes. 1 can corn kernels, drained. 1 onion, diced. 2 cloves garlic, minced. 1 cup enchilada sauce. 4 cups chicken broth. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Tortilla strips, for garnish. Shredded cheese, for garnish. Fresh cilantro, for garnish.

Instructions: Diced onion and minced garlic should be cooked in a large pot until the onion is clear. Shred the chicken and put it in the pot along with black beans, diced tomatoes, corn kernels, enchilada sauce, chicken broth, cumin, and chili powder. Bring to a simmer, then let it cook for 20 to 25 minutes, stirring every now and then. Add pepper and salt to taste. Add tortilla strips, shredded cheese, and fresh cilantro on top while it's still hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Island Stone Pub

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Popsicles made with Greek yogurt, honey, and mixed berries that taste great and are good for you. For a sweet treat or a cool summer day, these pops are great.

Ingredients: 2 cups Greek yogurt. 1/4 cup honey. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup granola optional.

Instructions: In a bowl, mix Greek yogurt and honey until well combined. Gently fold in mixed berries into the yogurt mixture. Spoon the mixture into popsicle molds. Insert popsicle sticks into each mold. If using granola, sprinkle some on top of each popsicle. Freeze for at least 4 hours or until solid. Once frozen, run the molds under warm water for a few seconds to release the popsicles. Enjoy these refreshing and nutritious treats!

Prep Time: 10 minutes

Cook Time: 240 minutes

Envious of the Clouds

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A delightful salad featuring crisp green beans sautéed with garlic and sun-dried tomatoes, enhanced with the flavors of balsamic vinegar and optional Parmesan cheese. This salad is a perfect side dish or a light meal on its own.

Ingredients: 1 lb green beans, trimmed. 3 cloves garlic, minced. 1/4 cup sun-dried tomatoes, chopped. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon balsamic vinegar. 1/4 cup grated Parmesan cheese optional. Fresh basil leaves for garnish optional.

Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until they are crisp-tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and saut for about 1 minute or until fragrant. Be careful not to brown the garlic. Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally. Toss the blanched green beans into the skillet with the garlic and sun-dried tomatoes. Saut for an additional 2-3 minutes until the beans are heated through and well-coated with the garlic and tomato mixture. Season the salad with salt and pepper to taste and drizzle with balsamic vinegar. Toss to combine. If desired, sprinkle the salad with grated Parmesan cheese and garnish with fresh basil leaves. Serve the Green Beans with Garlic and Sun-Dried Tomatoes Salad warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 10 minutes

Meet Ava

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A quick and filling chicken stew full of herbs and vegetables. Great for a meal that makes you feel better on a busy day.

Ingredients: 1 lb chicken breast, diced. 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 potato, diced. 4 cups chicken broth. 1 can 14.5 oz diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 cups chopped spinach.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Saut the garlic and onions until they smell good. Put in the potatoes, carrots, celery, and chicken. The chicken is done when it's no longer pink. Tomato dices, thyme, rosemary, salt, and pepper should all be added at this point. Bring to a boil, then lower the heat and let it cook for 20 minutes. After you add the chopped spinach, cook for 5 more minutes. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Simba 2010

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These sandwiches are a tasty take on the traditional beef stroganoff. They are made with toasted hoagie rolls and tender beef slices in a creamy mushroom and onion sauce.

Ingredients: 1 lb thinly sliced beef sirloin. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup sliced mushrooms. 1/2 cup beef broth. 1/2 cup sour cream. 2 tablespoons flour. Salt and pepper to taste. 4 hoagie rolls, split. Butter for grilling. Chopped fresh parsley for garnish.

Instructions: In a skillet over medium heat, cook beef slices until browned. Remove and set aside. In the same skillet, saut onions and garlic until translucent. Add mushrooms and cook until softened. Sprinkle flour over the mixture and cook for 1-2 minutes. Slowly stir in beef broth until thickened. Return beef to the skillet, stir in sour cream, and season with salt and pepper. Simmer until heated through. Butter the split hoagie rolls and grill until golden brown. Fill the rolls with beef stroganoff mixture. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Isstic 2018

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Croque Madame is a classic French sandwich that combines the goodness of ham, Swiss cheese, creamy béchamel sauce, and a perfectly fried egg. It's a hearty and indulgent treat that's perfect for brunch or a satisfying meal any time of the day.

Ingredients: 4 slices of thick-cut white bread. 4 slices of ham. 4 slices of Swiss cheese. 4 large eggs. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. 1/4 teaspoon nutmeg. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat your oven to 350F 175C. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste roux. Gradually whisk in the milk until the mixture thickens and becomes smooth. Season with nutmeg, salt, and pepper. Remove from heat. Place two slices of bread on a baking sheet. Top each slice with a slice of ham and a slice of Swiss cheese. Place the remaining bread slices on top to form sandwiches. Pour the bchamel sauce evenly over the sandwiches. Bake in the preheated oven for about 15-20 minutes or until the sandwiches are heated through and the cheese is melted and bubbly. While the sandwiches are baking, heat a non-stick skillet over medium heat. Melt a little butter and crack an egg into the skillet. Cook until the whites are set but the yolk is still runny. Repeat for the remaining eggs. Remove the sandwiches from the oven and place a fried egg on top of each. Garnish with chopped fresh parsley. Serve your delicious Croque Madame Sandwiches hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

DMS Spanish

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These creamy crab wontons are bursting with flavor and perfect for any occasion. The combination of creamy cream cheese and savory crab meat wrapped in a crispy wonton shell is simply irresistible. They make a great appetizer or snack for parties or gatherings.

Ingredients: 8 oz cream cheese. 1 cup crab meat, chopped. 2 green onions, finely chopped. 1 teaspoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon garlic powder. 1/4 teaspoon ginger powder. 24 wonton wrappers. Oil for frying.

Instructions: In a mixing bowl, combine cream cheese, crab meat, green onions, soy sauce, sesame oil, garlic powder, and ginger powder. Place a small spoonful of the mixture in the center of each wonton wrapper. Wet the edges of the wrapper with water, then fold it in half to form a triangle, pressing the edges to seal tightly. Heat oil in a deep fryer or skillet over medium heat. Fry wontons in batches until golden brown, about 2-3 minutes per side. Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

Oak Valley Youth Garden

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This spicy sausage chorizo dip is made with creamy cheeses, colorful vegetables, and a lot of other tasty things. It's great for parties, game nights, or any other event where you need an appetizer that everyone will enjoy.

Ingredients: 1 lb sausage chorizo. 1 cup diced onion. 1 cup diced bell pepper. 2 cloves garlic, minced. 1 can 10 oz diced tomatoes with green chilies, drained. 1 block 8 oz cream cheese, softened. 2 cups shredded cheddar cheese. 1/2 cup sour cream. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: In a large skillet, cook the sausage chorizo over medium heat until browned, breaking it into crumbles. Drain excess fat if needed. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are softened. Stir in the diced tomatoes with green chilies and cook for another 2-3 minutes. Reduce heat to low. Add cream cheese, shredded cheddar cheese, and sour cream to the skillet. Stir continuously until cheeses are melted and the mixture is smooth and well combined. Season with salt and pepper to taste. Transfer the dip to a serving dish. Garnish with chopped fresh cilantro if desired. Serve hot with tortilla chips or your favorite dippers.

Prep Time: 10 minutes

Cook Time: 20 minutes

Island Stone Pub