Frances Draws Things

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

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This hearty vegan lentil stew is a comforting and nutritious meal perfect for chilly days. Packed with protein, fiber, and vitamins, it's a satisfying dish that will keep you full and energized. The slow cooker does all the work, allowing the flavors to meld together beautifully.

Ingredients: 1 cup green lentils, rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp cumin. 1 tsp paprika. 1/2 tsp turmeric. Salt and pepper to taste. 2 cups kale, chopped.

Instructions: You can put lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper in a slow cooker. Mix things together well. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the lentils are soft. Just before the end of the cooking time, add the chopped kale. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Latvian Dobermann

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A comforting and creamy potato soup made with wholesome Paleo ingredients. This soup is dairy-free, gluten-free, and Whole30 compliant, perfect for a cozy meal.

Ingredients: 2 medium sweet potatoes, peeled and diced. 4 cups chicken broth. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon ghee or coconut oil. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup full-fat coconut milk.

Instructions: In a large pot, heat ghee or coconut oil over medium heat. Add diced onion and minced garlic, saut until softened. Add diced sweet potatoes, dried thyme, dried rosemary, salt, and black pepper. Stir to combine. Pour in chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes or until sweet potatoes are tender. Using an immersion blender, blend soup until smooth and creamy. Stir in coconut milk and heat through. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Teabowl National

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These colorful chocolate sandwich cookies are not only visually appealing but also deliciously chocolaty. With a buttery and cocoa-flavored exterior and a creamy filling, they're a delightful treat for all ages.

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg yolk. 1 teaspoon vanilla extract. Food coloring assorted colors. 1/2 cup powdered sugar for filling. 1/4 cup unsalted butter, softened for filling. 1 teaspoon vanilla extract for filling.

Instructions: Mix the cocoa powder, salt, and flour together in a bowl using a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Mix the butter and vanilla extract together well after adding the egg yolk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. For each color, separate the dough into its own piece. Add a few drops of food coloring to each piece and mix them together until the color is spread out evenly. For about 30 minutes, put each color of dough in the fridge while it's wrapped in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Spread out each color of dough on a floured surface until it's about 1/4 inch thick. With cookie cutters, cut shapes out of each color of dough and put them on the baking sheet that has been made ready. Put the cookies in an oven that is already hot for 8 to 10 minutes. After baking, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool completely. Melt the butter and vanilla extract in a bowl. Add the powdered sugar and beat until the mixture is smooth and creamy. After the cookies have cooled, put some filling on the bottom of one and then put a different-colored cookie in between them. Do the same steps for the other cookies to finish filling and sandwiching them. Serve these bright chocolate sandwich cookies and enjoy them!

Prep Time: 45 minutes

Cook Time: 10 minutes

AmsOil-Indy

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With this simple recipe, you can enjoy the rich and delicious taste of fine grains coffee. This recipe will help you make a delicious cup of coffee any time of the day, whether you like to use a French press or a drip coffee maker.

Ingredients: 2 tablespoons of Qualite graines coffee beans. 16 ounces 2 cups of filtered water. Coffee grinder. Coffee maker or French press. Kettle. Coffee filter if using a drip coffee maker. Mug or coffee cup. Optional: Sugar, cream, or milk to taste.

Instructions: For every 6 ounces of water, add 2 tablespoons of whole coffee beans. Change to get the strength of brew you want. Make the coffee beans into a medium-coarse powder. For a French press, you should aim for a coarser grind. Clean 16 ounces 2 cups of water in a kettle and bring it to a boil. If you are using a drip coffee maker, wet the coffee filter ahead of time. For a French press, skip this step. In a coffee filter or French press, put the coffee grounds in. Slowly pour the hot water over the coffee grounds so that they are all covered. Let it bloom for one minute. If you have a drip coffee maker, turn it on and let the coffee brew. If you are using a French press, give the coffee a light stir. Let the coffee steep in a French press for about 4 minutes, or follow the steps on how to make coffee with a drip machine. Slowly push down on the plunger on the French press to separate the coffee grounds from the liquid. Put the coffee that has been brewed into a mug or coffee cup. If you want, you can add more sugar, cream, or milk to taste. Good grains coffee makes the best cup of coffee.

Prep Time: 5 minutes

Cook Time: 5 minutes

Ground Fx Outdoor

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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

[francesdrawsthings]

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

[francesdrawsthings]

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

[francesdrawsthings]

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

[francesdrawsthings]

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

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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