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Enjoy the classic goodness of chocolate chip cookies with this easy and delicious recipe. These cookies are perfect for any occasion and will delight kids and adults alike!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Preheat your oven to 375F 190C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 9 to 11 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

reimagine the world

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Rich chocolate cookies stuffed with fluffy vegan marshmallow creme and dipped in rich, melting chocolate are a decadent treat.

Ingredients: 1 cup vegan butter. 1 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/4 teaspoon salt. 1/4 cup vegan marshmallow creme. 1 cup vegan chocolate chips. 1 tablespoon coconut oil.

Instructions: Warm the oven up to 175F 350C. Put vegan butter and powdered sugar in a bowl and mix them together until the mixture is smooth. Add the vanilla extract and mix it in well. Sift the flour, cocoa powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until dough forms. On a floured surface, roll out the dough until it's about 1/4 inch thick. Cut rounds of dough with a cookie cutter and put them on a baking sheet that has been lined with parchment paper. Bake the cookies for 10 to 12 minutes, or until they are set. Let cookies cool all the way down. Vegan marshmallow creme should be spread out on the bottom of half of the cookies. Add the last few cookies on top to make sandwiches. Vegan chocolate chips and coconut oil should be melted in 30 second increments in a bowl that can go in the microwave. Stir the mixture until it is smooth. Let the extra chocolate drip off after dipping each cookie sandwich halfway into the melted chocolate. To set the chocolate, put the dipped cookies on a tray lined with parchment paper and put it in the fridge.

Prep Time: 30 minutes

Cook Time: 12 minutes

hutong street food

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This soup is hearty and tasty, with taco and ranch flavors added to the ground beef, beans, corn, and tomatoes. This dish is perfect for a warm meal on a cold day.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning mix. 1 packet ranch dressing mix. 4 cups beef broth. Optional toppings: shredded cheese, sour cream, sliced jalapenos, chopped cilantro, tortilla strips.

Instructions: In a skillet, brown ground beef and chopped onion until beef is no longer pink. Drain excess fat. Transfer cooked beef and onion mixture to the slow cooker. Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning mix, ranch dressing mix, and beef broth to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve hot, topped with shredded cheese, sour cream, sliced jalapenos, chopped cilantro, and tortilla strips if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

macondo

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This Mexican corn dip is incredibly addicting and perfect for any gathering. Made with creamy mayonnaise, sour cream, cheese, and flavorful spices, it's packed with delicious Mexican-inspired flavors. Whether you're hosting a party or simply craving a tasty snack, this dip will surely be a hit!

Ingredients: 2 cups frozen corn, thawed. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 cup shredded Mexican blend cheese. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1/4 cup diced red bell pepper. 1 jalapeo, seeded and diced. 1/2 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the thawed corn, mayonnaise, sour cream, shredded Mexican blend cheese, chopped green onions, chopped cilantro, diced red bell pepper, diced jalapeo, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined. Transfer the mixture to a baking dish and spread it out evenly. Bake in a preheated oven at 350F 175C for 20-25 minutes, or until the dip is hot and bubbly. Serve the Mexican corn dip hot with low-carb tortilla chips, sliced vegetables, or pork rinds for dipping.

Prep Time: 10 minutes

Cook Time: 25 minutes

bring strapped to peoria

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These vegan Banana Bread French Toast Cupcakes are a great way to change up regular banana bread. They taste great, are moist, and are great for a sweet breakfast or dessert. Adding maple syrup and powdered sugar on top will make it taste even more decadent.

Ingredients: 2 ripe bananas, mashed. 1/2 cup almond milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp salt. 1 cup cubed French bread. 1/4 cup chopped walnuts optional. Maple syrup, for drizzling. Powdered sugar, for dusting. Vegan butter or oil, for greasing.

Instructions: Warm up the oven to 350F 175C and use vegan butter or oil to grease a muffin tin. Mash the bananas and add the almond milk, maple syrup, and vanilla extract to a bowl. Combine well. Mix the flour, baking soda, ground cinnamon, baking powder, and salt in a different bowl using a whisk. Mix the dry and wet ingredients together until they are just mixed. Be careful not to mix too much. When you're done, add the chopped walnuts and cubed French bread. Put about two thirds of the batter into each muffin cup in the greased muffin tin. After the oven is hot, bake the cupcakes for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes before moving them to a wire rack to cool all the way down. Spread maple syrup on top of each cupcake and sprinkle powdered sugar on top after it has cooled. Have fun with your tasty Banana Bread French Toast Cupcakes! Vegan cupcakes for dessert

Prep Time: 15 minutes

Cook Time: 25 minutes

alexia stevens

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These gluten-free low-carb pork kebabs with cauliflower rice are a flavorful and healthy alternative to traditional kebabs. Marinated pork and grilled veggies served on a bed of cauliflower rice make for a satisfying and gluten-free meal.

Ingredients: 1 lb 450g pork loin, cut into cubes. 1 small cauliflower, grated into rice-like texture. 1 red bell pepper, cut into chunks. 1 zucchini, sliced into rounds. 1 red onion, cut into wedges. 2 tablespoons olive oil. 2 tablespoons gluten-free soy sauce. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make the marinade, mix olive oil, gluten-free soy sauce, lemon juice, garlic powder, paprika, salt, and pepper in a bowl. Put the pork cubes in a plastic bag that can be closed again and again, and pour the marinade over them. Place the bag in the fridge for at least 30 minutes with the lid on. By switching the ingredients on the soaked wooden skewers, you can put the marinated pork, red bell pepper, zucchini, and red onion on them. Set your grill to medium-high heat and lightly oil the grates to keep food from sticking. Turn the kebabs over every so often for 10 to 15 minutes, or until the pork is cooked all the way through and the vegetables are soft and slightly charred. Grate the cauliflower into a skillet and set it over medium-low heat while the kebabs are cooking. Saut it for 5 to 7 minutes, until it gets soft and a little crispy. Put the grilled pork kebabs on top of the cauliflower rice. Have fun with your tasty cauliflower rice and low-carb pork kebabs!

Prep Time: 30 minutes

Cook Time: 15 minutes

wich day sandwiches

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A healthy and colorful salad that's perfect for on-the-go lunches or a quick, satisfying meal at home. The layers of ingredients stay fresh in the mason jar until you're ready to dig in!

Ingredients: 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, chopped. 1/2 cup yellow bell pepper, chopped. 1/4 cup red onion, thinly sliced. 1 cup grilled chicken breast, sliced. 1/4 cup feta cheese, crumbled. 2 cups mixed greens. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Start by layering the ingredients in a quart-sized mason jar in the following order: Balsamic vinaigrette dressing at the bottom. Cherry tomatoes. Cucumber. Red bell pepper. Yellow bell pepper. Red onion. Grilled chicken breast. Feta cheese. Mixed greens on top. Seal the mason jar and refrigerate until ready to eat. When you're ready to enjoy the salad, simply shake the jar to distribute the dressing, pour the contents into a bowl, and toss to combine. Enjoy your delicious and convenient Mason Jar Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

sui sentieri dei monti lattari

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This Sheet Pan Cheesy Baked Egg Toast is a delightful and easy breakfast or brunch dish that the whole family will love. It's a perfect combination of crispy toast, creamy eggs, and melted cheese.

Ingredients: 4 slices of bread. 4 large eggs. 1/2 cup shredded cheddar cheese. 1/4 cup milk. 2 tablespoons melted butter. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. Using a round cookie cutter or a glass, cut a hole in the center of each slice of bread. Place the bread slices on a sheet pan lined with parchment paper. Brush melted butter over both sides of the bread slices. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly into the holes in the bread slices. Sprinkle shredded cheddar cheese on top of the eggs. Bake in the preheated oven for about 15-20 minutes or until the egg is set and the bread is toasted. Garnish with chopped fresh parsley before serving. Enjoy your delicious Sheet Pan Cheesy Baked Egg Toast!

Prep Time: 10 minutes

Cook Time: 15 minutes

star's piggly wigglys sanctuary

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Muffuletta Panzanella is a hearty and flavorful salad that combines the classic flavors of a Muffuletta sandwich with the Italian bread salad, Panzanella. This salad is bursting with Mediterranean-inspired ingredients and a zesty dressing that ties everything together.

Ingredients: 1 loaf of Italian bread, cubed. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup green olives, pitted and sliced. 1 cup cherry tomatoes, halved. 1/2 cup red bell pepper, diced. 1/2 cup green bell pepper, diced. 1/2 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh parsley leaves, chopped. 1/2 cup mozzarella cheese, cubed. 1/4 cup salami, sliced. 1/4 cup pepperoni slices. 1/4 cup Parmesan cheese, grated. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Spread the Italian bread cubes out on a baking sheet. Toast them in the oven for about 10 minutes, or until they are golden brown and crispy. Leave to cool. To make a salad, put together cherry tomatoes, red bell pepper, green bell pepper, red onion, basil, parsley, mozzarella cheese, salami, and pepperoni in a large bowl. Mix the toasted bread cubes in with the other things in the bowl. Making the dressing: Put the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a separate small bowl and mix them together with a whisk. Pour the dressing over the salad ingredients and mix them all together until they are well mixed. Allow the salad to sit for 15 to 20 minutes so that the flavors can mix. Grate some Parmesan cheese on top before serving. Have fun with your tasty Muffuletta Panzanella!

Prep Time: 20 minutes

Cook Time: 10 minutes

saha lab centre of biomedical research

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This Mexican Corn and Black Bean Salad is a colorful and refreshing dish that is great for summer parties. A zesty lime dressing, grilled corn, black beans, fresh vegetables, and a mix of spices make it taste like Mexico.

Ingredients: 2 cups cooked black beans. 2 cups grilled corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 1/4 cup red bell pepper, diced. 1/4 cup green bell pepper, diced. 1 jalapeo pepper, finely chopped optional. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 1 cup crumbled feta cheese optional. Tortilla chips for serving.

Instructions: In a large bowl, combine black beans, grilled corn, cherry tomatoes, red onion, cilantro, red bell pepper, green bell pepper, and jalapeo pepper if using. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper. Pour the dressing over the salad ingredients and toss to coat everything evenly. If desired, sprinkle crumbled feta cheese over the top of the salad. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve the Mexican Corn and Black Bean Salad with tortilla chips on the side. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

muistikuvan

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The vegan strawberry avocado toast tastes great with the sweet strawberries, creamy avocado, and tangy balsamic glaze on top of the crunchy whole grain toast. It tastes great, is healthy, and is easy to make.

Ingredients: 2 slices whole grain bread. 1 ripe avocado. 4-6 fresh strawberries, sliced. 1 tablespoon balsamic glaze. 1 tablespoon chopped fresh basil. Salt and pepper to taste.

Instructions: Toast the slices of bread until golden brown. While the bread is toasting, mash the ripe avocado in a small bowl and season with salt and pepper to taste. Once the bread is toasted, spread the mashed avocado evenly on each slice. Arrange the sliced strawberries on top of the avocado. Drizzle balsamic glaze over the strawberries. Sprinkle chopped fresh basil on top. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

alison mcconwell

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This Quick Keto Jalapeno Cheese Bread is a tasty and savory bread that you can eat for breakfast, as a snack, or as a side dish. It's really tasty, with lots of cheese and a little heat from the jalapenos. You will love this keto recipe.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1 tsp baking powder. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp salt. 3 large eggs. 1/4 cup melted butter. 1/2 cup shredded cheddar cheese. 2-3 jalapenos, seeded and diced.

Instructions: Preheat your oven to 350F 175C and grease a loaf pan. In a large bowl, mix together almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt. Add eggs and melted butter to the dry ingredients, and mix until well combined. Fold in shredded cheddar cheese and diced jalapenos. Pour the batter into the greased loaf pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool slightly before slicing and serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

moda club mexico

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This Twice-Baked Cheddar Potato Casserole has the smooth texture of mashed potatoes and the salty tastes of bacon and cheddar cheese. This side dish is comforting and rich, and it's great for any event.

Ingredients: 4 large russet potatoes. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup milk. 4 slices cooked bacon, crumbled. 2 tablespoons chopped chives. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Clean the potatoes well and poke them several times with a fork. Place potatoes directly on a rack in the oven and bake for 45 to 60 minutes, or until they are soft. Take the potatoes out of the oven and let them cool down a bit. Take the top third of each potato off and scoop out the insides, leaving a thin shell. Mash the insides of the potatoes with sour cream, milk, bacon, chives, salt, and pepper in a bowl until everything is well mixed. Put some of the mashed potato mix back into the potato shells. On top of each potato, add the rest of the shredded cheddar cheese. Put the stuffed potatoes on a baking sheet and bake for another 15 to 20 minutes, or until the cheese melts and starts to bubble. If you want, add more chives as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 80 minutes

rob chapman

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A rich and smoky barbecue sauce infused with the bold flavors of smoke ale, perfect for enhancing the taste of grilled meats.

Ingredients: 1 cup ketchup. 1/2 cup dark beer preferably smoke ale. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 2 tablespoons molasses. 1 tablespoon Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and black pepper to taste.

Instructions: In a saucepan, combine ketchup, dark beer, apple cider vinegar, brown sugar, molasses, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Whisk the ingredients together until well combined. Place the saucepan over medium heat and bring the mixture to a simmer. Reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Season with salt and black pepper to taste. Adjust the sweetness or acidity if needed. Remove from heat and let the Smoke Ale Barbecue Sauce cool before using. Use the sauce to baste grilled meats or as a dipping sauce. Enjoy the smoky, flavorful goodness!

Prep Time: 10 minutes

Cook Time: 20 minutes

dr allison m tracy

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Uma combinao irresistvel de salgado e doce que surpreender a cada um! Perfect for a movie night at home or as a father's day gift.

Ingredients: 1/2 xcara de milho de pipoca. 1/4 xcara de acar mascavo. 2 colheres de sopa de manteiga. 1 colher de ch de sal. 1/4 colher de ch de bicarbonato de sdio.

Instructions: Make a pipoca in accordance with the packaging instructions. In a panel, remove the manteiga and add the mashed potato, mixing continuously until the potato is completely dissolved. Mix well after adding the salt and baking soda. Melt the caramel mixture over the pipoca, stirring to ensure all of the pieces are well-rested. Before serving, spread the pipoca out on a forrada assadeira lined with parchment paper and let it sit for a few minutes.

Prep Time: 5 minutes

Cook Time: 10 minutes

babolin theatre

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This Paleo Egg Roll Bowl is a flavorful and satisfying dish that captures all the delicious flavors of traditional egg rolls without the wrapper. It's packed with protein and veggies, making it a nutritious and hearty meal.

Ingredients: 1 lb ground pork. 1 small onion, diced. 3 cloves garlic, minced. 1 tbsp fresh ginger, minced. 1/4 cup coconut aminos. 1 tbsp sesame oil. 1 head cabbage, shredded. 2 medium carrots, shredded. 2 green onions, chopped. 1 tbsp coconut oil. Salt and pepper to taste.

Instructions: In a large skillet set over medium heat, warm the coconut oil. Add the ginger, garlic, onion, and ground pork. Cook until onions are transparent and pork is browned. Add sesame oil and coconut aminos and stir. Add the carrots and shreds of cabbage to the skillet. Saut the veggies until they are soft. To taste, add salt and pepper for seasoning. Before serving, sprinkle some chopped green onions on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

scm appartment

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This Fresh Apple Tart combines the sweetness of ripe apples with the buttery flakiness of puff pastry. It's a simple yet elegant dessert perfect for any occasion.

Ingredients: 1 sheet of frozen puff pastry, thawed. 4-5 medium-sized apples, peeled, cored, and thinly sliced. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 2 tablespoons unsalted butter, cut into small pieces. 1 tablespoon lemon juice. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Preheat your oven to 375F 190C. Roll out the puff pastry on a lightly floured surface to fit a tart pan or baking sheet. Transfer the rolled-out pastry to the tart pan or baking sheet, pressing it gently to fit the shape. Arrange the sliced apples on top of the pastry, overlapping slightly. In a small bowl, mix together the granulated sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the apples. Dot the apples with pieces of butter and drizzle the lemon juice over them. Fold the edges of the pastry slightly over the apples, creating a rustic border. Brush the edges of the pastry with beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the apples are tender. Once baked, remove from the oven and let it cool slightly before serving. Dust with powdered sugar if desired before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

dub club baseball