Freddie Photography

shrewsbury steampunk spectacular - suanjaya kencut - Treasure Pot Restaurant - Oxford Hair and Beauty Academy - Hamer Singers

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Rich flavors of tomatoes, herbs, and coconut milk are combined with the creamy texture of white beans to create a comforting vegan soup.

Ingredients: 1 cup dried white beans, soaked overnight. 1 onion, chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, chopped. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup coconut milk. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Saut until vegetables are tender. Add soaked white beans, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for about 45-60 minutes or until beans are tender. Using an immersion blender, blend the soup until smooth and creamy. Stir in coconut milk and heat through. Adjust seasoning if needed. Serve hot, garnished with fresh parsley. Enjoy your creamy white bean and tomato soup!

Prep Time: 15 minutes

Cook Time: 60 minutes

KPXR Online

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This Bourbon Apple Shrub Cocktail is a refreshing and flavorful drink that combines the richness of bourbon with the tartness of apple shrub and the brightness of lemon juice. Perfect for sipping on a warm afternoon or as a delightful evening cocktail.

Ingredients: 2 oz bourbon. 1 oz apple shrub. 1/2 oz lemon juice. 1/2 oz simple syrup. Club soda, to top. Apple slices, for garnish. Ice cubes.

Instructions: Put bourbon, apple shrub, lemon juice, and simple syrup in a cocktail shaker. Put ice cubes in the shaker. Good shaking for about 15 to 20 seconds, or until cold. Strain the drink into an ice-filled glass. Add club soda on top. Add apple slices as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Squiggly Digg

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These Keto Breakfast Tacos are a delicious and satisfying way to start your day. Packed with protein and flavor, they're perfect for a low-carb breakfast option.

Ingredients: 4 large eggs. 4 slices bacon, cooked and crumbled. 1/2 cup shredded cheddar cheese. 2 low-carb tortillas. 1 tablespoon butter. Salt and pepper to taste. Optional toppings: avocado, salsa, sour cream, cilantro.

Instructions: In a bowl, whisk together the eggs and season with salt and pepper. Heat butter in a skillet over medium heat. Pour the beaten eggs into the skillet and scramble until cooked through. Divide the scrambled eggs evenly between the tortillas. Top each tortilla with crumbled bacon and shredded cheddar cheese. Optional: Add any desired toppings such as avocado, salsa, sour cream, or cilantro. Fold the tortillas over the filling to form tacos. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

St. Brigid St. Edward St. Joseph of Adams Co. Illinois

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This recipe for grilled buttermilk chicken is the perfect mix of herbs and spices to make the chicken tender and flavorful. Since the chicken was marinated in buttermilk, it stays juicy on the inside while grilling and gets a tasty char on the outside.

Ingredients: 4 chicken breasts. 2 cups buttermilk. 1/4 cup olive oil. 3 cloves garlic, minced. 1 tablespoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a bowl, mix buttermilk, olive oil, minced garlic, paprika, thyme, oregano, salt, and pepper. Place chicken breasts in a resealable plastic bag and pour the buttermilk marinade over them. Seal the bag, removing excess air, and massage the marinade into the chicken. Marinate in the refrigerator for at least 4 hours or overnight for best results. Preheat the grill to medium-high heat. Remove chicken from the marinade and let excess drip off. Grill chicken for 6-8 minutes per side or until the internal temperature reaches 165F 74C. Let the grilled buttermilk chicken rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 16 minutes

Meon Valley Airgun Club

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A delicious and moist keto-friendly banana bread made with almond and coconut flour, perfect for those following a low-carb lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup granulated erythritol. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 3 ripe bananas, mashed. 3 large eggs. 1/3 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C and grease a loaf pan. In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. In another bowl, combine mashed bananas, eggs, almond milk, coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Transfer the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 50 minutes

Moose Gooser Woodwork

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These refreshing popsicles are bursting with the sweet flavor of strawberries combined with the tanginess of buttermilk. They are perfect for a hot summer day or anytime you're craving a delicious frozen treat.

Ingredients: 2 cups fresh strawberries, hulled and halved. 1/4 cup sugar. 1 cup buttermilk. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Strawberries and sugar should be mixed in a blender. Mix until it's smooth. Crack open the egg and add the vanilla extract, buttermilk, and salt. Mix until everything is well mixed. Put the mix into popsicle molds. Put popsicle sticks into the molds. Put it in the freezer for at least four hours, or until it's solid. Running warm water over the outside of the molds for a few seconds will help you take the popsicles out.

Prep Time: 15 minutes

Cook Time: 0 minutes

Crux Trumphalis

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Enjoy the perfect combination of cinnamon and toffee with these chewy oatmeal cookies. They're a tasty treat for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 3 cups old-fashioned oats. 1 cup toffee bits.

Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, salt, and ground cinnamon together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the old-fashioned oats and toffee bits and mix them into the dough so that they are spread out evenly. Place rounded tablespoons of dough on the baking sheets that have been prepared, leaving space between each cookie. For 10 to 12 minutes, or until the edges are golden but the middles still look a little underdone, bake in an oven that has already been heated up. The cookies will keep setting as they cool. Remove the baking sheets from the oven and let the cookies cool for a few minutes on them. Then, move them to wire racks to finish cooling. The cookies are ready to be eaten once they are completely cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

Angels Time

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Enjoy tender and flavorful smothered chicken legs cooked to perfection in a pressure cooker. The creamy mushroom and onion sauce adds a delightful richness to this quick and easy dish.

Ingredients: 4 chicken legs. 1 cup diced onions. 1 cup sliced mushrooms. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons all-purpose flour. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Season chicken legs with salt, pepper, and smoked paprika. Select 'Saute' function on the pressure cooker, add olive oil, and brown chicken legs on all sides. Remove and set aside. In the same pot, saut onions and garlic until softened. Add mushrooms and continue to saut until they release their moisture. Sprinkle flour over the vegetables and stir to make a roux. Pour in chicken broth and deglaze the pot, scraping up any browned bits from the bottom. Place chicken legs back into the pot, add thyme, and close the lid. Set the pressure cooker to 'Manual' for 10 minutes. Once cooking is complete, perform a quick pressure release. Open the lid, stir in heavy cream, and adjust seasoning if needed. Serve the smothered chicken legs over rice or mashed potatoes. Garnish with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

st. james

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With these delectable twists, you can enjoy the delightful combination of raspberry jam and cinnamon. Ideal for tea time or a sweet treat any time!

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup milk. 1/2 cup raspberry jam. 1 teaspoon ground cinnamon. 1 egg, beaten for egg wash. Powdered sugar for dusting.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a bowl, mix the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the milk and mix until the dough comes together. Knead gently on a floured surface. Roll out the dough into a rectangle about 1/4 inch thick. Spread the raspberry jam evenly over the dough, leaving a small border around the edges. Sprinkle ground cinnamon over the jam layer. Fold the dough in half lengthwise, sandwiching the jam and cinnamon filling. Cut the folded dough into strips, about 1 inch wide. Gently twist each strip and place it on the prepared baking sheet. Brush the twists with beaten egg wash to give them a golden color when baked. Bake in the preheated oven for about 12-15 minutes, or until the twists are golden brown. Remove from the oven and let them cool on a wire rack. Once cooled, dust the twists with powdered sugar. Enjoy these delicious raspberry cinnamon twists cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

kendy wisantama

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These Mini Churros Donuts are a delightful gluten-free and vegan treat that combines the flavors of churros and donuts into one delicious bite-sized dessert. Crispy on the outside and soft on the inside, they are perfect for satisfying your sweet cravings.

Ingredients: 1 cup gluten-free flour. 1/4 cup almond flour. 1/4 cup sugar. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup almond milk. 2 tbsp coconut oil. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. Oil for frying vegan-friendly. 1/2 cup sugar for coating. 1 tsp cinnamon for coating.

Instructions: In a mixing bowl, combine gluten-free flour, almond flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk together almond milk, coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Transfer the dough to a piping bag fitted with a star tip. Heat oil for frying in a pan or deep fryer to 350F 175C. Pipe small donut shapes directly into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts from the oil and drain on paper towels. In a shallow bowl, combine 1/2 cup sugar and 1 tsp cinnamon. Roll each donut in the cinnamon sugar mixture until coated. Serve your mini churros donuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

katarzyna wiesiolek

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Cowboy Cookies are filled with oats, coconut, chocolate chips, and nuts, making them the ideal treat for any cowboy or cowgirl at heart!

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. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups old-fashioned rolled oats. 1 cup sweetened shredded coconut. 1 cup semisweet chocolate chips. 1/2 cup chopped pecans or walnuts.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the rolled oats, shredded coconut, chocolate chips, and chopped nuts. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie. Bake for 10-12 minutes or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Cowboy Cookies with a glass of cold milk!

Prep Time: 20 minutes

Cook Time: 12 minutes

art soul workshop

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The kids love these Mini Pork Sliders, and they're great for parties at the tailgate or for a casual dinner during the week. These sliders are easy to make, taste great, and can be changed up by adding your favorite toppings.

Ingredients: 1 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup grated Parmesan cheese. 1 tsp Italian seasoning. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Slider buns. Your favorite toppings cheese, lettuce, tomato, etc..

Instructions: Preheat the oven to 375F 190C. In a bowl, combine ground pork, breadcrumbs, milk, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until well combined. Form the mixture into small slider-sized patties and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the sliders are cooked through and browned on the edges. Slice the slider buns and assemble with your favorite toppings. Serve these Kid-Friendly Mini Pork Sliders for a delightful meal, perfect for the kids, tailgating parties, or just a quick weeknight dinner!

Prep Time: 15 minutes

Cook Time: 20 minutes

Aviemore News

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This Roasted Garlic and White Bean Hummus is a delicious and creamy dip that's perfect for snacking or serving at parties. The roasted garlic adds a sweet and savory depth of flavor to the classic hummus, while the white beans make it extra creamy. It's simple to make and pairs wonderfully with pita bread or fresh veggies.

Ingredients: 1 head of garlic. 1 can 15 oz white beans, drained and rinsed. 2 tablespoons tahini. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. 1/2 teaspoon cumin. Salt and pepper to taste. 1/4 teaspoon paprika for garnish. Fresh parsley leaves for garnish.

Instructions: Preheat your oven to 400F 200C. Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap it in aluminum foil, and roast it in the preheated oven for about 30-35 minutes or until the garlic cloves are soft and golden. Allow it to cool. Once the roasted garlic is cool enough to handle, squeeze the cloves out of the skins and place them in a food processor. Add the drained white beans, tahini, olive oil, fresh lemon juice, cumin, salt, and pepper to the food processor with the roasted garlic. Blend the mixture until smooth and creamy, scraping down the sides as needed. If it's too thick, you can add a bit of water or more olive oil to reach your desired consistency. Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or cumin as desired. Transfer the hummus to a serving bowl, drizzle with a bit of olive oil, sprinkle with paprika, and garnish with fresh parsley leaves. Serve with pita bread, fresh vegetables, or your favorite dipping options. Enjoy your Roasted Garlic and White Bean Hummus!

Prep Time: 10 minutes

Cook Time: 35 minutes

andy karlovac

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Start your day with a refreshing and nutritious Mango Smoothie Bowl. It's packed with mango goodness and topped with a variety of delicious toppings.

Ingredients: 1 ripe mango, peeled and diced. 1/2 cup Greek yogurt. 1/4 cup almond milk. 1/2 banana. 1/4 cup rolled oats. 1 tablespoon honey optional. Toppings: sliced banana, chia seeds, shredded coconut, fresh berries.

Instructions: In a blender, combine the diced mango, Greek yogurt, almond milk, banana, rolled oats, and honey if using. Blend until smooth and creamy. Pour the mango smoothie into a bowl. Top with sliced banana, chia seeds, shredded coconut, and fresh berries. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

double edge productions

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This smothered kale with baby bella mushrooms recipe is a quick, simple, and healthy dish packed with flavor and nutrients. The kale and mushrooms are cooked to perfection in a savory garlic-infused broth, making it a delicious addition to any meal.

Ingredients: 1 bunch kale, stems removed and leaves chopped. 8 ounces baby bella mushrooms, sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/4 cup vegetable broth. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-low heat. In a skillet, add minced garlic and sliced mushrooms. Saut until the mushrooms are soft. Add the chopped kale to the pan and stir it around a few times to make it wilt. Cover the kale and mushrooms with vegetable broth and let them cook for 5 minutes. Before you serve, add salt and pepper to taste.

Prep Time: 10 minutes

Cook Time: 10 minutes

shulincc

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Adorable baby rattle cake pops that are perfect for baby showers or celebrations. These sweet treats are not only delicious but also make for a charming addition to your dessert table.

Ingredients: 1 box of cake mix flavor of your choice. 1 cup of frosting. 1 package of candy melts color of your choice. Lollipop sticks. Edible markers. Sprinkles or edible decorations.

Instructions: Bake the cake as directed on the package, then allow it to cool fully. In a large bowl, crumble the cooled cake into fine crumbs. Mix the frosting thoroughly with the cake crumbs after adding it. Form the mixture into tiny spherical balls to serve as the baby rattle's base. As directed on the package, melt the candy melts. About halfway through, dip the tip of a lollipop stick into the melted candy and insert it into a cake ball. After doing so for each cake ball, allow them to set. Coat every cake pop entirely with the melted candy by dipping it in it. Let the excess fall off. To set, place the coated cake pops on a tray lined with parchment paper. Use edible markers to add baby rattle details to each cake pop after the candy coating has solidified. For added flair, garnish with edible decorations or sprinkles. Before serving, let the cake pops completely solidify.

Prep Time: 30 minutes

Cook Time: 20 minutes

bethel baptist church

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There is a balsamic glaze that goes well with the nutty quinoa, the sweet dried cranberries, and the roasted Brussels sprouts. This dish is not only tasty, but it's also very good for you.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups Brussels sprouts, halved. 1/2 cup dried cranberries. 1/4 cup sliced almonds. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon balsamic vinegar.

Instructions: Follow the directions on the package to cook the quinoa. Warm up the olive oil in a big pan over medium-low heat. For about 5 minutes, or until the Brussels sprouts are lightly browned, add them to the pan. Adding cooked quinoa, dried cranberries, and sliced almonds is all you need to do. Add three to four more minutes of cooking until all the ingredients are mixed well and heated all the way through. Add the balsamic vinegar and toss to coat. Add pepper and salt to taste. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

Upper Shore Summit