Frances Draws Things

Formula Sae Usb - Algebra Elisara - Topi Dalmata - Incomplete Art - Linden Tree PTA

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A refreshing and zesty chicken salad packed with cilantro, perfect for a light and healthy meal.

Ingredients: 2 cups cooked chicken breast, chopped. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper, diced. 1/4 cup cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cumin optional. Lettuce leaves for serving.

Instructions: Cut up the chicken breast and put it in a large bowl. Add the red onion, bell pepper, and cilantro. Mix the olive oil, salt, black pepper, cumin if using, and lime juice in a small bowl with a whisk. Add the dressing to the chicken and mix it all together by tossing it. Put the salad in the fridge for at least 30 minutes with the lid on to let the flavors mix. To serve, put lettuce leaves on plates and top with the chopped cilantro chicken salad that has been chilled. If you want, you can add more cilantro leaves as a garnish. Enjoy this tasty and refreshing keto-friendly salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Laverdaboom

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This creamy soup combines the earthy flavor of Brussels sprouts with the richness of heavy cream and the crunch of turbinado toasted almonds, resulting in a satisfying and comforting dish.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tbsp butter. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. 1/4 cup turbinado almonds, toasted and chopped.

Instructions: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, saut until softened. Add the Brussels sprouts to the pot, cook for about 5 minutes, stirring occasionally. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until the Brussels sprouts are tender. Using an immersion blender or regular blender, puree the soup until smooth. Stir in the heavy cream, season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with turbinado toasted almonds.

Prep Time: 15 minutes

Cook Time: 30 minutes

ICCPBS 2018

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Enjoy the delicious combination of chocolate cupcakes with bright candy toppings. These cupcakes are great for celebrations and parties!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup whole milk. 1/2 cup chocolate chips. 1/2 cup assorted candies e.g., M&M's, chocolate chips, or sprinkles.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, sift together the flour and cocoa powder. Set aside. In a separate bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a small bowl, combine the baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry mixture. Mix until just combined. Stir in the chocolate chips. Spoon the cupcake batter into the prepared muffin tin, filling each liner about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, top them with assorted candies as desired. Enjoy your Candy-Topped Chocolate Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

My Small Bathroom Looks Luxurious

[francesdrawsthings]

This gluten-free, Paleo, and Whole 30 friendly recipe for Twice Baked Sweet Potatoes with Bacon and Eggs is a delicious and satisfying meal that can be enjoyed for breakfast, brunch, or any time of the day. The sweet potatoes are baked until tender, then filled with a creamy sweet potato mash, topped with crispy bacon, and finished with a perfectly cooked egg.

Ingredients: 4 medium sweet potatoes, scrubbed and dried. 6 slices bacon, cooked and crumbled. 4 eggs. 2 tablespoons ghee or coconut oil. Salt and pepper, to taste. Fresh chives, chopped, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Use a fork to poke holes in the sweet potatoes, then put them on a baking sheet that has been lined with parchment paper. For about 45 to 50 minutes, or until a fork can go through the sweet potatoes and come out clean, bake them. Take the sweet potatoes out of the oven and let them cool down a bit. Carefully scoop out the flesh from each sweet potato, leaving a thin layer inside the skins. Cut off the top third of each potato lengthwise. Put the sweet potato flesh in a bowl and use coconut oil or ghee to mash it up. Add pepper and salt. Make sure that each potato skin gets an equal amount of mashed sweet potato. Each filled sweet potato should have a well in the middle. Crack an egg into each well. Add broken up bacon to the sweet potatoes and eggs. Put the stuffed sweet potatoes back in the oven and bake for another 12 to 15 minutes, or until the egg whites are set but the yolks are still fluffy. Before serving, sprinkle with chopped fresh chives.

Prep Time: 15 minutes

Cook Time: 60 minutes

Oude Liefde

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A delicious and nutritious grain-free paleo bread recipe that's perfect for those following a paleo or gluten-free diet. This bread is packed with almond and coconut goodness and is a healthier alternative to traditional bread.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/4 cup flaxseed meal. 1/4 cup arrowroot powder. 1 tsp baking soda. 1/2 tsp sea salt. 4 large eggs. 1/4 cup coconut oil, melted. 1/4 cup almond butter. 1 tbsp honey optional. 1 tsp apple cider vinegar.

Instructions: Grease a loaf pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. In a large mixing bowl, combine almond flour, coconut flour, flaxseed meal, arrowroot powder, baking soda, and sea salt. Whisk the eggs, almond butter, melted coconut oil, apple cider vinegar, and honey if using in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Using a spatula to smooth the top, transfer the batter into the loaf pan that has been greased. Bake for 35 to 40 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean. After letting the bread cool for a few minutes in the pan, take it out and let it cool fully on a wire rack. Cut and savor! This paleo bread is excellent as a side dish or as a sandwich bread without grains. Any leftovers should be kept in an airtight container.

Prep Time: 15 minutes

Cook Time: 40 minutes

Taos Book Gallery

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Annani Services

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Indulge in these decadent vegan chocolate coconut almond butter cups for a satisfying treat. They are easy to make and perfect for satisfying your sweet cravings.

Ingredients: 1 cup almond butter. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 cup shredded coconut. 1/2 cup cacao powder. Pinch of salt. 1/4 cup almond slices optional, for topping.

Instructions: Melted coconut oil, maple syrup, shredded coconut, cacao powder, and a pinch of salt should all be mixed together well in a bowl. Put mini muffin liners in a mini muffin tin. Fill up about half of each muffin liner with the almond butter mixture. If you want, you can put a few almond slices on top of each cup. Do this for about 20 minutes or until it gets firm. Put it back in the freezer until it gets firm, then eat it! Put any leftovers in a container that won't let air in and put it in the freezer.

Prep Time: 10 minutes

Cook Time: 20 minutes

Newhall Aquarium

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A hearty casserole combining the flavors of ground beef, crispy bacon, and savory baked beans, topped with melted cheddar cheese. Perfect for a comforting and delicious meal.

Ingredients: 1 lb ground beef. 6 slices of bacon, chopped. 2 cans 28 oz each baked beans. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup ketchup. 1/4 cup brown sugar. 2 tbsp Worcestershire sauce. 1 tsp mustard. Salt and pepper to taste. 1 cup shredded cheddar cheese.

Instructions: Preheat the oven to 375F 190C. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat. Add chopped bacon to the skillet and cook until crispy. Add finely chopped onion and minced garlic to the skillet, saut until softened. Stir in baked beans, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Mix well. Transfer the mixture to a casserole dish and sprinkle shredded cheddar cheese on top. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the cheese is melted and golden brown. Remove from the oven and let it cool slightly before serving. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

parroquia virgen del carmen

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These vegan almond shortbread cookies are tender, buttery, and topped with a sweet almond glaze. Perfect for any occasion!

Ingredients: 1 cup vegan butter. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon almond extract. 1/2 cup sliced almonds. 1/2 cup powdered sugar for glaze. 2-3 tablespoons almond milk.

Instructions: Set the oven to 350F 175C and heat it up. Put vegan butter and powdered sugar in a bowl and mix them together until they are light and fluffy. Mix well after you add the almond extract. Mix in the flour and salt slowly until a dough forms. Put in the sliced almonds. On a lightly floured surface, roll out the dough until it's about 1/4 inch thick. Cut out shapes with cookie cutters and put them on a baking sheet that has been lined with parchment paper. For 10 to 12 minutes, or until the edges are just beginning to turn golden. On a wire rack, let the cookies cool all the way down. To make the glaze, mix powdered sugar and almond milk in a small bowl with a whisk. Add the glaze to the cookies after they have cooled. Wait until the glaze is set to serve.

Prep Time: 20 minutes

Cook Time: 12 minutes

Tempe Republican Women

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This Oat-Crusted Maple Plum Galette is a rustic yet elegant dessert featuring juicy plums flavored with maple syrup and encased in a buttery oat crust. The addition of oats to the crust lends a delightful texture and nutty flavor, perfectly complementing the sweet-tart filling.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1/4 cup brown sugar. 1/4 teaspoon salt. 1/2 cup cold unsalted butter, diced. 2 tablespoons cold water. 4-5 ripe plums, sliced. 2 tablespoons maple syrup. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1 egg, beaten for egg wash.

Instructions: Before you start cooking, heat the oven to 375F 190C. Pulse the oats, flour, brown sugar, and salt together in a food processor until they are all mixed. Pulse in the cold, diced butter until the mixture looks like coarse crumbs. Slowly add cold water while pulsing until the dough comes together. Place the dough on a lightly floured surface and roll it out into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Cut up some plums and put them in a bowl. Add some maple syrup, cornstarch, and lemon juice. Put some flour on a surface and roll out the chilled dough into a circle that's about 12 inches across. Place the dough on a baking sheet lined with parchment paper. In the middle of the dough, leave about 2 inches of space around the plum slices. Fold the dough's edges over the plums, making pleats if you need to. Use the egg wash to cover the edges of the dough. Put it in the oven for 35 to 40 minutes, or until the crust is golden brown and the plums are soft. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 45 minutes

Cook Time: 35 minutes

Shop OSP

[francesdrawsthings]

These chocolate almond oat bars don't need to be baked, and they're a tasty and healthy treat that will satisfy your sweet tooth. They taste great and have a satisfying crunch with every bite because they're full of oats, almonds, almond butter, and cocoa powder. They're also simple to make and don't need to be baked.

Ingredients: 1 1/2 cups old-fashioned oats. 1/2 cup sliced almonds. 1/2 cup almond butter. 1/3 cup honey. 1/4 cup unsweetened cocoa powder. 1 tsp vanilla extract. 1/4 tsp salt. 1/3 cup dark chocolate chips.

Instructions: Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. In a large bowl, combine oats and sliced almonds. In a small saucepan, heat almond butter, honey, cocoa powder, vanilla extract, and salt over medium-low heat, stirring until smooth. Pour the almond butter mixture over the oats and almonds, stirring until evenly combined. Press the mixture firmly and evenly into the prepared pan. Sprinkle dark chocolate chips over the top and press them gently into the mixture. Chill in the refrigerator for at least 2 hours, or until firm. Use the parchment overhang to lift the bars from the pan and transfer to a cutting board. Cut into bars and serve. Store leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 0 minutes

Gps Tv Production

[francesdrawsthings]

Indulge in the delightful combination of coffee, chocolate, and cinnamon with this frosty mocha drink. It's a perfect treat for coffee lovers who crave a chilly, caffeinated delight.

Ingredients: 1 cup strong brewed coffee. 1/4 cup milk. 2 tablespoons chocolate syrup. 1/4 teaspoon ground cinnamon. 2 cups ice. Whipped cream for topping optional. Cinnamon stick for garnish optional.

Instructions: Brew a cup of strong coffee and allow it to cool to room temperature. In a blender, combine the cooled coffee, milk, chocolate syrup, ground cinnamon, and ice. Blend until smooth and creamy, adding more ice if needed to achieve your desired consistency. Pour the frosty mocha into a tall glass. If desired, top with whipped cream and garnish with a cinnamon stick. Serve immediately and enjoy your CCM Frosty Cinnamon Mocha!

Prep Time: 10 minutes

Cook Time: 0 minutes

Valmaturism

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This Whole30 Beef Pot Roast cooked in the Instant Pot is a delicious and hearty Paleo-friendly meal. It's tender, flavorful, and packed with nutritious vegetables. Perfect for a satisfying dinner!

Ingredients: 2-3 pounds beef chuck roast. 1 onion, chopped. 3 carrots, peeled and chopped. 3 celery stalks, chopped. 3 cloves garlic, minced. 1 cup beef broth. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add salt and pepper to the beef roast to season it. Select the "Saute" setting on the Instant Pot and pour in some olive oil. Browning occurs as the beef roast is seared on all sides. Take out of the pot and place aside. Chop the celery, carrots, onions, and garlic and add them to the Instant Pot. After 34 minutes, saut. Arrange the vegetables on top of the seared beef roast. Top the roast with a dusting of dried thyme and rosemary. Cover everything in the pot with the beef broth. Shut off the Instant Pot and cover it. Cook for 60 minutes in either the "Manual" or "Pressure Cook" modes. After the cooking period is over, let the pressure naturally release for ten minutes before manually releasing the remaining pressure. Before slicing, remove the beef roast with care and give it a few minutes to rest. Along with the vegetables, serve the sliced beef with a ladle of the tasty cooking liquid. Enjoy with a sprinkle of fresh parsley!

Prep Time: 15 minutes

Cook Time: 60 minutes

Hand Crafted Horse Hair Bracelets And Key Rings

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These Christmas cookies have a lovely stamped pattern made by pressing the dough against the bottom of a cut glass. These cookies, with their festive colors and powdered sugar dusting, are ideal for adding a touch of holiday magic to your treats.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Food coloring red and green. Powdered sugar, for dusting.

Instructions: In a bowl, whisk together the flour and salt. In a separate large bowl, beat the softened butter and granulated sugar until creamy. Add the egg and vanilla extract to the butter mixture and beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into three equal portions. Leave one portion plain, color the second portion with red food coloring, and color the third portion with green food coloring. Wrap each colored dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small piece of each colored dough and press them together to form a multicolored ball. Roll the ball into a log shape, about 1 inch in diameter. Press the log gently onto the bottom of a cut glass to create a stamped pattern on the dough. Slice the stamped dough into 1/4-inch thick cookies and place them on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once the cookies are completely cool, dust them with powdered sugar. Enjoy your festive Christmas Cut Glass Pattern Cookies!

Prep Time: 30 minutes

Cook Time: 10 minutes

Anahatamary

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Indulge in the flavors of Middle Eastern cuisine with this gluten-free Chicken Shawarma Salad. Juicy grilled chicken, seasoned with aromatic spices, is paired with a refreshing mixed greens salad and drizzled with a creamy tahini dressing.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon paprika. 1/2 teaspoon ground turmeric. Salt and pepper to taste. 4 cups mixed greens lettuce, spinach, arugula. 1 cucumber, diced. 1 tomato, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup gluten-free tahini dressing. Lemon wedges for garnish.

Instructions: In a small bowl, mix together the olive oil, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, salt, and pepper to create a marinade. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or marinate overnight for best results. Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side or until fully cooked and nicely charred. Ensure the internal temperature reaches 165F 74C. Remove the cooked chicken from the grill and let it rest for a few minutes before slicing it thinly. In a large salad bowl, combine the mixed greens, diced cucumber, diced tomato, thinly sliced red onion, chopped fresh parsley, and chopped fresh mint leaves. Drizzle the gluten-free tahini dressing over the salad and toss to coat the ingredients evenly. Divide the dressed salad onto serving plates and top each portion with sliced grilled chicken. Garnish with lemon wedges and serve immediately. Enjoy your gluten-free Chicken Shawarma Salad!

Prep Time: 40 minutes

Cook Time: 15 minutes

Kiriazi Maintenance

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This healthy gingerbread smoothie bowl is a delightful treat packed with nutrients. It's vegan, gluten-free, and bursting with the warm flavors of gingerbread. Perfect for a nutritious breakfast or a satisfying snack!

Ingredients: 1 ripe banana, frozen. 1/2 cup cooked and mashed sweet potato. 1/2 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 tablespoon almond butter. 1 tablespoon chia seeds. Toppings: sliced banana, chopped nuts, coconut flakes, granola.

Instructions: In a blender, combine the frozen banana, mashed sweet potato, almond milk, maple syrup, ground ginger, cinnamon, nutmeg, cloves, almond butter, and chia seeds. Blend until smooth and creamy. Pour the smoothie into a bowl. Top with sliced banana, chopped nuts, coconut flakes, and granola. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Lt Timing

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These vegan chocolate peanut butter bars are a delicious and easy-to-make treat that requires no baking. They're perfect for satisfying your sweet tooth without any guilt!

Ingredients: 1 cup oats. 1/2 cup peanut butter. 1/4 cup maple syrup. 1/4 cup coconut oil. 1/4 cup cocoa powder. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Put parchment paper around the edges of a square baking dish. Put oats, peanut butter, maple syrup, coconut oil, cocoa powder, vanilla extract, and a pinch of salt in a bowl. Mix everything together well. Spread the mixture out evenly in the baking dish that has been prepared. Cool the dish in the fridge for at least an hour, or until it's firm. Cut into bars and serve once it's hard. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Addison Township Fire Department