Fisting Fun 4 U

st. lawrence invitational showdown - mohawk - J L Minitoy Aussies - suisse bank - the salida studio tour

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You can enjoy this gluten-free cranberry sauce in four different tasty ways. There is a flavor for everyone, whether you like it plain, with a hint of citrus, nutty, or fruity. Great for your holiday parties!

Ingredients: 2 cups fresh cranberries. 1 cup orange juice. 1/2 cup honey or maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. Optional add-ins: orange zest, chopped pecans, diced apples.

Instructions: Rinse the cranberries and discard any damaged ones. In a medium saucepan, combine the cranberries, orange juice, honey or maple syrup, ground cinnamon, ground ginger, ground nutmeg, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Remove the saucepan from the heat and let it cool slightly. If desired, stir in optional add-ins like orange zest, chopped pecans, or diced apples. Transfer the cranberry sauce to a serving dish and refrigerate until it's chilled and ready to serve.

Prep Time: 5 minutes

Cook Time: 15 minutes

Participative Leadership In Faith Communities

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This colorful and tasty pea pesto pasta dish is a quick and filling vegan and gluten-free meal that will not disappoint. The tangy sun-dried tomatoes and peppery arugula go well with the creamy pea pesto, making a great balance of tastes and textures.

Ingredients: 250g gluten-free pasta. 1 cup frozen peas, thawed. 1 cup fresh basil leaves. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup pine nuts, toasted. 3 tablespoons olive oil. Juice of 1 lemon. Salt and pepper to taste. 1/2 cup sun-dried tomatoes, chopped. 2 cups arugula.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Let the peas thaw, then add the garlic, nutritional yeast, toasted pine nuts, olive oil, lemon juice, salt, and pepper. Blend the ingredients in a food processor. To make the pea pesto sauce, blend the ingredients together until the sauce is smooth. Mix the cooked pasta and pea pesto sauce together in a large bowl until the pasta is well covered. Chop up some sun-dried tomatoes and arugula and mix them with the pasta. Carefully toss to mix. Serve right away, and if you want, top with more pine nuts and basil leaves.

Prep Time: 15 minutes

Cook Time: 10 minutes

pearl moss press

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You can enjoy the tastes of a traditional carrot cake with a tropical twist in this Coconut Carrot Cake Smoothie. This is a tasty and healthy way to satisfy your cake cravings!

Ingredients: 1 cup shredded carrots. 1/2 cup coconut milk. 1/2 cup Greek yogurt. 1/4 cup rolled oats. 2 tablespoons honey. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. 1/4 cup crushed pineapple canned, drained. 1/4 cup shredded coconut toasted. Ice cubes optional.

Instructions: Put everything in a blender except the ice cubes and the coconut shreds. Mix until it's creamy and smooth. You can blend it again after adding a few ice cubes if it's too thick. Put the smoothie in a glass and top it off with toasted coconut shreds. Have your Coconut Carrot Cake Smoothie right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Virtasalmen Kalastusalue

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Celebrate the start of the new year with this delicious cheese platter that you can share with family and friends. It has a lot of different tastes and textures, like smooth Brie cheese and sour blue cheese, along with salty cured meats, sweet fig jam, and crunchy nuts. For a really fun party, serve it with your favorite wine or champagne.

Ingredients: 200g Brie cheese. 200g Blue cheese. 200g Aged cheddar cheese. 100g Prosciutto slices. 100g Salami slices. 100g Grapes. 100g Fig jam. 100g Mixed nuts. 100g Olives. 100g Crackers or breadsticks.

Instructions: Place the cheeses on a large platter, leaving space between them. Arrange the slices of prosciutto and salami in a way that looks good around the cheeses. Spread the mixed nuts, grapes, and olives out on the platter. Spoon out small bowls of fig jam and place them on the platter. Put breadsticks or crackers in a separate bowl or on the platter's side. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Gator Math

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Enjoy a quick and tasty salad with a cilantro lime vinaigrette that tastes like Mexico. This salad tastes great and is full of fresh, tasty ingredients.

Ingredients: 1 cup mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup corn kernels. 1/4 cup black beans, rinsed and drained. 1/4 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup avocado, diced. 2 tablespoons fresh cilantro, chopped. 1/4 cup shredded cheddar cheese optional. 1/4 cup tortilla strips optional.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, corn, black beans, red bell pepper, red onion, and avocado. In a separate small bowl, prepare the cilantro lime vinaigrette by whisking together 2 tablespoons of lime juice, 2 tablespoons of olive oil, 1 tablespoon of fresh cilantro, 1 teaspoon of honey, 1/2 teaspoon of cumin, and a pinch of salt and pepper. Drizzle the cilantro lime vinaigrette over the salad and toss to coat the ingredients evenly. If desired, sprinkle with shredded cheddar cheese and tortilla strips for added flavor and crunch. Serve immediately as a refreshing and flavorful Mexican salad!

Prep Time: 5 minutes

Cook Time: 0 minutes

A2Z Ed Drums

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When you're busy, this recipe for chicken fajitas in the slow cooker is great. You can leave the work to the slow cooker and come home to a tasty, tender meal.

Ingredients: 1.5 lbs chicken breasts, sliced. 1 onion, sliced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 can diced tomatoes, undrained. 1 package fajita seasoning mix.

Instructions: In the slow cooker's bottom, put chicken slices. On top of the chicken, put slices of onion and bell pepper. Add the diced tomatoes on top of the vegetables. Spread the fajita seasoning mix out over everything. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. When it's done, use forks to shred the chicken and mix everything together well. Put it in tortillas and top with your favorite things.

Prep Time: 15 minutes

Cook Time: 360 minutes

Tyriene Amey

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These Vanilla Peach Plum Pie Crumble Bars are a delightful combination of sweet peaches and tangy plums, enhanced with the warmth of vanilla bean. The buttery oat crumble adds a delicious crunch to every bite, making these bars irresistible.

Ingredients: 1 cup diced peaches. 1 cup diced plums. 1 vanilla bean, seeds scraped. 1 tablespoon lemon juice. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 and 1/2 cups all-purpose flour. 1/2 cup rolled oats. 1/2 cup brown sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed.

Instructions: Preheat the oven to 350F 175C. Grease and line an 8x8-inch baking dish with parchment paper. In a mixing bowl, combine diced peaches, diced plums, scraped vanilla bean seeds, lemon juice, granulated sugar, and cornstarch. Toss until fruit is evenly coated. Set aside. In another bowl, mix together flour, oats, brown sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Press half of the crumble mixture into the bottom of the prepared baking dish. Spread the fruit mixture over the crumble layer in the baking dish. Sprinkle the remaining crumble mixture evenly over the fruit layer. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the fruit filling is bubbly. Allow to cool completely in the baking dish before slicing into bars. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Mount Lorne Co Housing

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Enjoy the deliciousness of this vanilla yogurt that you made yourself. The right amount of sweet and sour, with fresh berries and crunchy granola on top, makes it a delicious treat.

Ingredients: 2 cups of Greek yogurt. 1/4 cup of honey. 1 teaspoon of vanilla extract. Fresh berries for topping. Granola for topping. Mint leaves for garnish.

Instructions: Greek yogurt, honey, and vanilla extract should all be mixed together in a bowl. You should stir it well until it's smooth and creamy. Put the yogurt mix into bowls or cups for serving. Add fresh berries and granola on top to change the texture and taste. Add some mint leaves for a fresh look. Put it in the fridge for at least 30 minutes before serving to make the flavors stronger. Have fun with your smooth vanilla yogurt!

Prep Time: 10 minutes

Cook Time: 0 minutes

MuskogeeCats Cat Club

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For the upcoming holiday season, use this recipe to make beautifully decorated snowflake-covered holly leaf sugar cookies. The marriage of tender cookies and royal icing produces delectable treats that are as much fun to make as they are to eat.

Ingredients: For the Cookies:. - 2 1/2 cups all-purpose flour. - 1/2 teaspoon salt. - 1 cup unsalted butter, softened. - 3/4 cup granulated sugar. - 1 large egg. - 2 teaspoons vanilla extract. For the Royal Icing:. - 3 cups powdered sugar. - 2 large egg whites. - 1 teaspoon lemon juice. - Food coloring green and red. Additional Ingredients:. - Edible glitter optional.

Instructions: For the Cookies: - In a bowl, whisk together flour and salt. - In a separate bowl, cream together butter and sugar until smooth. - Beat in egg and vanilla extract. - Gradually add dry ingredients to wet ingredients, mixing until combined. - Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. - Preheat oven to 350F 175C. - On a floured surface, roll out dough to about 1/4-inch thickness. - Cut out holly leaf shapes using cookie cutters. - Place cutouts on a baking sheet and chill in the freezer for 15 minutes. - Bake for 10-12 minutes, until edges are lightly golden. - Let cookies cool on the baking sheet before transferring to a wire rack. For the Royal Icing: - In a bowl, whisk powdered sugar, egg whites, and lemon juice until smooth and glossy. - Divide the icing into separate bowls and add green and red food coloring to each. - Transfer icing to piping bags or plastic squeeze bottles. Assembly: - Outline the holly leaf cookies with green icing and let it set for a few minutes. - Fill in the outlines with thinned green icing and use a toothpick to spread it evenly. - Add red berries with red icing. - Allow the cookies to dry for a few hours before adding details with white icing. - Optionally, dust with edible glitter for a snow-covered effect.

Prep Time: 30 minutes

Cook Time: 12 minutes

canyon high school

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Indulge in the savory delight of shrimp and crab enchiladas with a creamy jalapeno sauce that adds a spicy kick to every bite. This dish combines the richness of seafood with the bold flavors of jalapenos and spices, all wrapped in warm flour tortillas and baked to perfection.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb crab meat. 12 flour tortillas. 2 cups shredded Monterey Jack cheese. 1 cup diced tomatoes. 1/2 cup chopped cilantro. 1/2 cup diced onion. 1/4 cup diced jalapenos. 1 cup heavy cream. 1/4 cup chicken broth. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Melt the butter in a pan over medium-low heat. Put in the flour and stir to make a roux. Cook for two minutes. To make it smooth, slowly whisk in the heavy cream and chicken broth. Spice it up with cumin, salt, and pepper. After about 5 minutes, the sauce should get thicker. In a different pan, cook the shrimp for about 3 minutes, or until they turn pink and opaque. Take out of the pan and cut into small pieces. Put the crab meat in the same pan and cook it until it's hot. Add diced tomatoes, cilantro, onion, jalapenos, and 1 cup of shredded cheese to a bowl. Put some of the seafood mix on each tortilla, and then roll them up. Put it in a greased baking dish seam side down. Cover the enchiladas with the jalapeo cream sauce and top with the rest of the cheese. After the oven is hot, bake for 20 to 25 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Ancient Misteries

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These Avocado Black Bean Quesadillas are a tasty and filling vegetarian dish. They are quick and tasty for lunch or dinner because they are full of creamy avocado, hearty black beans, and gooey cheese.

Ingredients: 2 large flour tortillas. 1 ripe avocado, sliced. 1 cup canned black beans, drained and rinsed. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup salsa. 1 teaspoon olive oil. Salt and pepper to taste.

Instructions: Heat a large skillet over medium heat. Brush one side of a tortilla with olive oil and place it oil-side down in the skillet. Sprinkle half of the shredded cheddar cheese evenly over the tortilla. Arrange sliced avocado, black beans, diced red onion, and chopped cilantro on top of the cheese. Season with salt and pepper to taste. Place the second tortilla on top, pressing gently to stick them together. Cook for 3-4 minutes on each side or until the tortillas are crispy and the cheese is melted. Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges. Serve hot with sour cream and salsa on the side for dipping. Enjoy your delicious Avocado Black Bean Quesadillas!

Prep Time: 15 minutes

Cook Time: 10 minutes

Never 2 Late 2 Tri

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This Flavorful Hemp Salad with No Oil Lemon Hemp Dressing is not only delicious but also packed with nutrients. The dressing, made with hemp hearts and fresh lemon, adds a zesty and nutty flavor to the salad without any added oil. It's a perfect choice for a light and healthy meal.

Ingredients: 4 cups mixed greens e.g., spinach, arugula, kale. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1/4 cup roasted pumpkin seeds. 1/4 cup hemp hearts. Salt and pepper to taste.

Instructions: Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Make the No Oil Lemon Hemp Dressing in a separate small bowl. To make the dressing, mix these things together in a bowl: 1/4 cup of hemp hearts - The juice of two lemons - The peel of one lemon 1 minced garlic clove Salt and pepper to taste 1 tablespoon of Dijon mustard Spread the dressing out on the salad and gently toss it to cover everything. Toast pumpkin seeds and sprinkle them on top to make it crunchier and taste better. Add pepper and salt to taste. Right away, serve your healthy and nutritious hemp salad and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

neatishead barton turf and district

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This green smoothie is packed with detoxifying ingredients like spinach, cucumber, and lemon juice. It's a great way to kickstart your day with a burst of energy and cleansing effects.

Ingredients: 2 cups fresh spinach leaves. 1 cucumber, peeled and chopped. 1 green apple, cored and sliced. 1 celery stalk, chopped. 1/2 lemon, juiced. 1 tablespoon fresh ginger, minced. 1 cup coconut water. Ice cubes optional. 1 teaspoon chia seeds optional. 1 teaspoon honey optional.

Instructions: In a blender, mix the fresh ginger, green apple, celery, banana, fresh spinach, and lemon juice. Blend in the coconut water until the mixture is smooth. You can also add ice cubes if you want your smoothie to be colder. Chop up some chia seeds and drizzle some honey into the blender for extra health benefits. Once more, blend until all the ingredients are well mixed. Put the green smoothie in a glass and drink it right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

J L Minitoy Aussies

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A healthy and tasty way to start the day is with this Ginger Pear Green Smoothie. Full of healthy ripe pears, fresh spinach, and the zing of ginger, this dish is a great mix of tastes. Greek yogurt makes it creamy, and almond milk keeps it dairy-free. This smoothie is a great choice for breakfast or a pick-me-up in the middle of the day.

Ingredients: 1 ripe pear, peeled and cored. 1 cup fresh spinach leaves. 1/2 inch piece of fresh ginger, peeled. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. Ice cubes optional.

Instructions: Place the ripe pear, fresh spinach leaves, and fresh ginger in a blender. Add the Greek yogurt, almond milk, and honey to the blender. If you prefer a colder smoothie, you can also add a few ice cubes at this point. Blend all the ingredients until smooth and creamy, typically for 1-2 minutes. Taste the smoothie and adjust the sweetness or ginger flavor if needed by adding more honey or ginger. Pour the ginger pear green smoothie into a glass and serve immediately. Enjoy your healthy and refreshing smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

broken bow animal hospital

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The flavors of a classic apple cake are combined with the convenience of a cookie in these Apple Cake Cookies. They're soft and chewy, with delicious bites of diced apples and optional nuts. Ideal for the fall or any time of year!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 2 cups diced apples peeled and cored. 1 cup chopped walnuts or pecans optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a 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 flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want to, you can add chopped nuts and diced apples to the cookie dough. Place spoonfuls of the dough on the baking sheet that has been prepared, making sure there is enough space between each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with your tasty Apple Cake Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Aharon Bensimon

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With coconut milk, you can make whipped cream that doesn't have any dairy and is also vegan and paleo-friendly.

Ingredients: 1 can 13.5 oz full-fat coconut milk, refrigerated overnight. 2 tbsp maple syrup. 1/2 tsp vanilla extract.

Instructions: Chill a mixing bowl in the freezer for 10-15 minutes. Open the can of coconut milk and scoop out the solid coconut cream into the chilled bowl, leaving behind the coconut water reserve for other use. Using a hand mixer or stand mixer, whip the coconut cream on high speed for 3-5 minutes until light and fluffy. Add maple syrup and vanilla extract, and whip for another 1-2 minutes until well combined. Use immediately or store in the refrigerator for up to 3 days. Re-whip briefly before serving if needed.

Prep Time: 20 minutes

Cook Time: 0 minutes

My Big Handyman

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Tamagoyaki with green onions is a tasty Japanese rolled omelet that tastes great with green onions. It has a great balance of sweet and savory flavors, which makes it a great addition to your sushi menu.

Ingredients: 4 large eggs. 2 tablespoons dashi stock. 1 tablespoon soy sauce. 1 tablespoon mirin. 1 tablespoon sugar. 2 green onions, finely chopped. 1 tablespoon vegetable oil.

Instructions: In a bowl, beat eggs until well combined. Add dashi stock, soy sauce, mirin, and sugar. Mix thoroughly. Stir in chopped green onions. Heat a non-stick pan over medium heat and add vegetable oil. Pour a thin layer of egg mixture into the pan and spread it evenly. Once the bottom is set but the top is still slightly runny, start rolling the omelet from one end to the other. Push the rolled omelet to one side of the pan and oil the empty side. Pour another thin layer of egg mixture into the empty side, lifting the rolled omelet slightly to let the new mixture flow underneath. Repeat rolling process until all the egg mixture is used up. Remove the rolled omelet from the pan and let it cool slightly before slicing. Slice the rolled omelet into bite-sized pieces and serve.

Prep Time: 10 minutes

Cook Time: 15 minutes

Sangha Wellness Studio