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st. joseph first church of the nazarene - my wales - Fatty George - Cobblers Beach - RMP International Conference in Social Sciences Research

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mohawk

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Filling Station Idaho

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Nagelsalon Sundari

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nenaz babaee

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carmen beissner

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dillon nelson

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levi stute

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Rancho 2 Rios

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The Indian-style potato salad is full of strong flavors from chaat masala, cumin, and green chili. It's a tasty and spicy take on the traditional potato salad. It tastes great and is great for any event.

Ingredients: 4 medium potatoes, boiled and diced. 1 small red onion, finely chopped. 1 green chili, finely chopped. 1/2 cup chopped cilantro leaves. 1/4 cup roasted peanuts, crushed. 1 tablespoon lemon juice. 1 teaspoon chaat masala. 1/2 teaspoon cumin powder. Salt to taste.

Instructions: Put boiled and diced potatoes, chopped red onion, green chili, and cilantro leaves in a large bowl. Crush the peanuts and mix them with the lemon juice, cumin powder, chaat masala, and salt. Make sure to mix everything well so that it's all covered. Check the seasoning and make changes if needed. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more cilantro leaves and peanuts as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

jai llewellyn art

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Warm spices and a sticky, sweet glaze make these pumpkin donuts with molasses glaze the ideal fall treat. Enjoying them is even easier than making them!

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 cup canned pumpkin puree. 1/4 cup whole milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Vegetable oil for frying. 1 cup powdered sugar. 2 tbsp molasses. 2 tbsp milk. 1/2 tsp vanilla extract.

Instructions: In a large mixing bowl, combine flour, granulated sugar, baking powder, salt, and spices. In another bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined to form the dough. Heat vegetable oil in a deep fryer or large pot to 375F 190C. Drop spoonfuls of dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts with a slotted spoon and drain on paper towels. In a separate bowl, whisk together powdered sugar, molasses, milk, and vanilla extract to make the glaze. Dip each donut into the glaze, allowing excess to drip off, and place them on a wire rack to set. Serve and enjoy your delicious pumpkin donuts with molasses glaze!

Prep Time: 15 minutes

Cook Time: 10 minutes

micol fusca

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A vegan version of buttermilk dressing that is creamy and tangy, and full of fresh herbs that give it a burst of flavor.

Ingredients: 1 cup unsweetened soy milk. 1 tablespoon apple cider vinegar. 1/2 cup vegan mayonnaise. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 clove garlic, minced. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Soy milk and apple cider vinegar should be mixed together in a small bowl. It will turn into vegan "buttermilk" after 5 minutes of sitting. Vegan mayonnaise, chopped chives, parsley, dill, minced garlic, and onion powder should all be mixed together in a different bowl. Pour the soy milk mixture in slowly while whisking the mixture well. Keep doing this until it is smooth. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. You can use it to dress salads or dip vegetables in. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

emily rees

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A delicious twist on the classic Chicken Cordon Bleu, this burger features grilled chicken breasts, Swiss cheese, ham, and all the fixings, served in a burger bun. It's a mouthwatering combination of flavors and textures.

Ingredients: 2 boneless, skinless chicken breasts. 4 slices of Swiss cheese. 4 slices of ham. 4 burger buns. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/2 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste. 4 tbsp mayonnaise. 4 lettuce leaves. 4 tomato slices. 4 slices of bacon, cooked. 1/2 cup baby spinach leaves. 1/4 cup Dijon mustard.

Instructions: Warm up the grill over medium-high heat. Put breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a shallow dish. Mix the breadcrumbs together and coat each chicken breast evenly on both sides. As long as the chicken breasts are cooked all the way through and have nice grill marks, they are done. While the chicken is still hot from the grill, add a slice of Swiss cheese to each breast and let it melt. Also, toast the burger buns on the grill until they are just barely brown while the chicken is cooking. On the bottom half of each bun, spread mayonnaise. On top of the mayo, put a lettuce leaf. Then, put a tomato slice and a ham slice. When the chicken is done, put it on top of the ham. Then add a bacon slice and some baby spinach leaves. Put Dijon mustard on the top half of each bun and place it on top of the burger that has been put together. Get the Chicken Cordon Bleu Wrap Burger out of the oven and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mandol Pierre

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This Cashew Chicken Stir Fry is a quick and flavorful dish that combines tender chicken with crunchy cashews and colorful bell peppers. The savory sauce infused with soy sauce and oyster sauce enhances the taste of this delightful stir-fry. It's perfect for a busy weeknight dinner or a casual get-together with friends and family.

Ingredients: 2 chicken breasts, diced. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1/2 cup cashew nuts. 2 tablespoons vegetable oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 3 cloves garlic, minced. 1 teaspoon ginger, minced. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: Dice the chicken and put it in a bowl. Add soy sauce, oyster sauce, and cornstarch. Let it sit for 15 minutes. In a pan, heat vegetable oil over medium-high heat. Cook the chicken until it turns golden brown, which should take about 5 to 7 minutes. Cut up some ginger and garlic and add them to the pan. For one to two minutes, until fragrant, stir-fry. Slice the bell pepper and add the cashew nuts to the pan. Keep cooking for three to four more minutes, until the peppers are soft. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions. Hot rice or noodles should go with it.

Prep Time: 20 minutes

Cook Time: 15 minutes

Youth Builders

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A creamy and comforting potato leek soup that is perfect for a cozy meal. The combination of potatoes and leeks creates a rich and flavorful soup with a velvety texture.

Ingredients: 3 large potatoes, peeled and diced. 3 leeks, cleaned and sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup milk. 2 tablespoons butter. Salt and pepper to taste. Fresh chives for garnish.

Instructions: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, saut until softened. Add sliced leeks and continue to saut until they are tender. Add diced potatoes, vegetable broth, and season with salt and pepper. Bring the soup to a boil, then reduce heat and simmer until potatoes are cooked through. Using an immersion blender, blend the soup until smooth. Stir in the milk and simmer for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh chives.

Prep Time: 15 minutes

Cook Time: 30 minutes

Rancho 2 Rios

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These Jalapeno and Cheddar Stuffed Salsa Verde Burgers are packed with flavor and a spicy kick. The juicy beef patties are stuffed with cheddar cheese and jalapeno peppers, then grilled to perfection. Topped with salsa verde, lettuce, tomato, and onions, these burgers are a delicious twist on a classic favorite.

Ingredients: 1 lb ground beef. 2 jalapeno peppers, finely chopped. 1 cup cheddar cheese, shredded. 1/4 cup salsa verde. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and onions for garnish.

Instructions: In a bowl, combine the ground beef, chopped jalapeno peppers, salsa verde, salt, and pepper. Mix well. Divide the meat mixture into 8 equal portions. Take one portion and flatten it into a patty. Place a portion of cheddar cheese in the center, then top with another patty and seal the edges. Repeat for the remaining portions. Preheat a grill or skillet over medium-high heat. Grill the stuffed patties for about 4-5 minutes on each side, or until they reach your desired level of doneness. Toast the burger buns on the grill for a minute or until slightly browned. Assemble the burgers by placing lettuce, tomato, and onions on the bottom bun. Top with the stuffed burger patty and cover with the top bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

MuskogeeCats Cat Club

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The air fryer makes these buttery dinner rolls that are soft, fluffy, and soooo good. You can serve them with your favorite meals or as a snack.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 teaspoon salt. 2 1/4 teaspoons active dry yeast. 1/2 cup warm water 110F/43C. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 egg. Additional melted butter for brushing.

Instructions: Warm water and sugar should be mixed in a bowl. Add the yeast and let it sit for 5 to 10 minutes until it starts to foam. Put flour and salt in a large bowl and mix them together. Mix the yeast with the milk, melted butter, and beaten egg. Mix it together until a dough forms. For about 5 minutes, knead the dough on a floured surface until it gets smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a damp cloth. Let it rise in a warm place for an hour. Roll out the dough and cut it into 12 equal pieces. Make a ball out of each piece and put it in the air fryer basket. Cover the dinner rolls with melted butter. Fry them in the air for 8 to 10 minutes, or until they turn golden brown, at 350F 175C. Take the dinner rolls with butter out of the air fryer and let them cool down a bit before you serve them.

Prep Time: 15 minutes

Cook Time: 10 minutes

Louisville Trading

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Indulge in the decadent combination of rich brownie, creamy caramel, and crunchy cashews with these irresistible Caramel Cashew Shortbread Brownies.

Ingredients: 1 box brownie mix. 1/2 cup chopped cashews. 1/2 cup caramel sauce. 1/4 cup butter, melted. 1/4 cup granulated sugar. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Prepare the brownie mix according to package instructions. Stir in half of the chopped cashews into the brownie batter. Spread the brownie batter into a greased 9x13-inch baking dish. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. In a small bowl, mix together melted butter, granulated sugar, and salt. Spread the caramel sauce evenly over the baked brownie layer. Sprinkle the remaining chopped cashews over the caramel layer. Drizzle the butter-sugar mixture over the cashew layer. Return the baking dish to the oven and bake for an additional 10-12 minutes or until the edges are golden brown. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 35 minutes

Core Sound Healing