Goldenrod Tea

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[goldenrod-tea]

These Party Pops are a delightful and colorful treat that will steal the show at any celebration. With a moist chocolatey interior and a sweet candy coating, they are not only delicious but also a festive addition to your party spread.

Ingredients: 1 box of chocolate cake mix. 1 cup of chocolate frosting. 1 package of candy melts assorted colors. 1/4 cup of sprinkles. 20 lollipop sticks.

Instructions: Bake the chocolate cake according to the package instructions. Let the cake cool completely, then crumble it into a large bowl. Add the chocolate frosting to the crumbled cake and mix until well combined. Roll the mixture into small cake balls and place them on a lined baking sheet. Melt the candy melts in separate bowls according to the package instructions. Dip the lollipop sticks into the melted candy melts and insert them into the cake balls. Dip each cake pop into the melted candy melts, ensuring it's fully coated, and let the excess drip off. Sprinkle the cake pops with colorful sprinkles while the candy coating is still wet. Place the decorated cake pops back on the lined baking sheet to set. Repeat the process with different colored candy melts for a variety of Party Pops. Allow the cake pops to fully set before serving at your party.

Prep Time: 30 minutes

Cook Time: 25 minutes

Patapsco Student Services

[goldenrod-tea]

A delicious take on classic churros are these Baked Churro Donuts. Perfectly baked, they offer a healthier substitute for fried churros. To achieve the traditional churro flavor, they are dusted with a delectable cinnamon-sugar mixture.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/2 cup whole milk. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 cup granulated sugar for coating. 1 teaspoon ground cinnamon for coating.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together the flour, 1/4 cup sugar, salt, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg. In another bowl, beat the egg, then add the melted butter, milk, and vanilla extract. Mix well. Combine the wet and dry ingredients, stirring until just combined. Be careful not to overmix. Spoon the batter into the greased donut pan, filling each mold about 2/3 full. Bake for 10-12 minutes or until the donuts spring back when lightly touched. While the donuts are baking, mix 1/4 cup sugar and 1 teaspoon cinnamon in a shallow bowl for coating. Once the donuts are done, remove them from the oven and let them cool slightly. Then, dip each donut into the cinnamon-sugar mixture to coat it evenly. Serve the baked churro donuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Biennale D'art De Jodoigne

[goldenrod-tea]

Enjoy the flavor of Grandma's Easy Sugar Cookies! These traditional cookies are easy to make and suitable for any occasion.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white sugar. 1 egg. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 375 degrees F 190 degrees C. In a small bowl, mix together flour, baking soda, and baking powder. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until well combined. Roll rounded teaspoonfuls of dough into balls and place them on ungreased cookie sheets. Flatten each ball with the bottom of a glass dipped in sugar. Bake for 8 to 10 minutes or until the edges are lightly golden. Let cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

Juan Zapata

[goldenrod-tea]

Transform your day with this refreshing and nutritious Green Thickie. Packed with leafy greens, tropical fruits, and the goodness of chia seeds, it's the perfect way to cheer on Carrie and boost your energy levels.

Ingredients: 2 cups of spinach. 1 ripe banana. 1/2 cup of chopped cucumber. 1/2 cup of chopped pineapple. 1/2 cup of coconut milk. 1 tablespoon of chia seeds. 1 tablespoon of honey or maple syrup. 1 cup of water adjust for desired thickness. Ice cubes optional.

Instructions: Place spinach, banana, cucumber, pineapple, coconut milk, chia seeds, and honey or maple syrup into a blender. Add water as needed to reach your desired thickness. Blend until smooth and creamy. If desired, add ice cubes and blend again for a chilled smoothie. Pour into a glass and enjoy your Green Thickies Carrie Part 1!

Prep Time: 10 minutes

Cook Time: 0 minutes

gbi ecclesia palem

[goldenrod-tea]

This recipe features tender cauliflower florets coated in a sticky and savory sauce, then baked until crispy and golden. It's a vegan twist on classic sesame chicken, with a perfect balance of sweet, salty, and nutty flavors.

Ingredients: 1 medium head cauliflower, cut into florets. 1/2 cup cornstarch. 1/4 cup soy sauce or tamari. 1/4 cup maple syrup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon cornstarch mixed with 2 tablespoons water. 2 tablespoons sesame seeds. 2 green onions, thinly sliced. Cooking oil spray.

Instructions: Preheat the oven to 425F 220C. Line a baking sheet with parchment paper and lightly grease with cooking oil spray. In a large bowl, toss cauliflower florets with 1/2 cup of cornstarch until evenly coated. Arrange the coated cauliflower florets in a single layer on the prepared baking sheet. Lightly spray the tops with cooking oil spray. Bake in the preheated oven for 20-25 minutes, or until the cauliflower is crispy and lightly golden. While the cauliflower is baking, prepare the sauce. In a small saucepan, combine soy sauce, maple syrup, rice vinegar, minced garlic, and sesame oil. Bring to a simmer over medium heat. Once the sauce is simmering, add the cornstarch-water mixture and stir until the sauce thickens, about 1-2 minutes. Remove the cauliflower from the oven and transfer to a large bowl. Pour the sauce over the cauliflower and toss until evenly coated. Sprinkle sesame seeds and sliced green onions over the cauliflower, and toss again to combine. Serve hot, garnished with additional sliced green onions if desired. Enjoy your sticky and crispy sesame cauliflower!

Prep Time: 15 minutes

Cook Time: 25 minutes

Zoe Stylz

[goldenrod-tea]

These Low-Carb Buffalo Shrimp Lettuce Wraps are a delicious and healthy alternative to traditional buffalo shrimp dishes. The spicy buffalo sauce pairs perfectly with the sweetness of shrimp, while the crisp lettuce adds a refreshing crunch. Topped with tangy blue cheese, crunchy celery, and red onion, these wraps are bursting with flavor and are perfect for a light lunch or dinner.

Ingredients: 1 lb large shrimp, peeled and deveined. Salt and black pepper to taste. 1/4 cup buffalo sauce. 1 tablespoon olive oil. 8 large lettuce leaves. 1/4 cup crumbled blue cheese. 1/4 cup diced celery. 1/4 cup diced red onion. 1/4 cup ranch or blue cheese dressing optional.

Instructions: Season shrimp with salt and black pepper. In a skillet, heat olive oil over medium heat. Add shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and toss with buffalo sauce. Place shrimp on lettuce leaves. Top with crumbled blue cheese, diced celery, and red onion. Drizzle with ranch or blue cheese dressing if desired. Wrap lettuce leaves around the shrimp mixture and serve.

Prep Time: 15 minutes

Cook Time: 6 minutes

Country Cove Rabbitry

[goldenrod-tea]

A hearty and flavorful Pasta e Fagioli Soup that combines pasta, beans, and vegetables in a savory broth. Perfect for a comforting and satisfying meal.

Ingredients: 1 cup small pasta e.g., ditalini. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz red kidney beans, drained and rinsed. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. Grated Parmesan cheese for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Slice the celery, onions, and carrots and add them. Cook the vegetables in oil until they are soft. Add the minced garlic and cook for another one to two minutes. Add vegetable broth and chopped tomatoes with their juice. Add kidney beans and cannellini to the mix. Add salt, pepper, oregano, basil, and thyme to taste. Once the soup starts to boil, turn down the heat. Let the flavors mix for 20 minutes while it simmers. In the meantime, cook the pasta according to the directions on the box. Remove the water and set it aside. Just before serving, add the cooked pasta to the soup and let it heat all the way through. Grate some Parmesan cheese on top and serve hot. Have fun with your tasty Pasta e Fagioli Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Juan Zapata

[goldenrod-tea]

Savor a juicy, flavorful smoked chicken that has been enhanced by the deep flavor of beer. The smoky aroma adds a delicious layer and the beer can method keeps the chicken moist.

Ingredients: 1 whole chicken. 1 can of beer. 2 tablespoons olive oil. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried thyme. 1 tablespoon salt. 1 tablespoon black pepper.

Instructions: Set the temperature of your smoker to 225F 107C. After removing the chicken's giblets, pat it dry with paper towels. To make a rub, combine olive oil, paprika, dried thyme, onion and garlic powders, salt, and black pepper in a small bowl. Coat the chicken with the spice mixture, both inside and out. Take a few sips or pour out about a quarter of the beer after opening the can. To make a beer butt stand, place the beer can on a flat surface, lower the chicken onto it, and then slide the can into the chicken's cavity. Position the beer-butt chicken onto the smoker grate and allow it to smoke for about three to four hours, or until the internal temperature reaches 165 degrees Fahrenheit 74 degrees Celsius. After it's finished, take the chicken out of the smoker with care, and give it ten minutes to rest before carving.

Prep Time: 15 minutes

Cook Time: 240 minutes

ICCSTM 2019

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These butternut squash burritos are gourmet because they have roasted butternut squash, black beans, quinoa, and feta in them. This is a tasty and healthy take on regular burritos.

Ingredients: 2 cups butternut squash, peeled and diced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and black pepper to taste. 1 cup black beans, cooked. 1 cup cooked quinoa. 4 large flour tortillas. 1 cup fresh spinach leaves. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh cilantro. Salsa and Greek yogurt for serving.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the diced butternut squash with olive oil, ground cumin, smoked paprika, salt, and black pepper. Spread the seasoned butternut squash on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. In a large bowl, combine the roasted butternut squash, black beans, cooked quinoa, fresh spinach leaves, crumbled feta cheese, and chopped cilantro. Mix well. Warm the flour tortillas in a dry skillet or microwave. Divide the butternut squash mixture evenly among the tortillas. Fold the sides of each tortilla inward and then roll from the bottom to create a burrito. Serve the butternut squash burritos with salsa and a dollop of Greek yogurt. Enjoy these gourmet butternut squash burritos filled with wholesome ingredients!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mapua Community Library

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Enjoy the cozy tastes of fall with this pumpkin spice chai latte that is vegan. It's the perfect way to enjoy a fall drink without dairy because it's made with almond milk, real pumpkin puree, and warming spices.

Ingredients: 2 cups unsweetened almond milk. 2 chai tea bags. 1/2 cup pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon pumpkin pie spice. 1 teaspoon vanilla extract.

Instructions: In a saucepan, heat almond milk until steaming but not boiling. Add chai tea bags and steep for 5 minutes. Remove tea bags and whisk in pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Continue to heat until fully combined and hot. Pour into mugs and serve hot.

Prep Time: 5 minutes

Cook Time: 10 minutes

Eljire

[goldenrod-tea]

These Dry-Rub BBQ Tofu Gua Bao are a delightful fusion of flavors, combining the smokiness of BBQ with the freshness of Gua Bao. The tofu is marinated in a flavorful dry rub before being grilled to perfection and slathered with tangy BBQ sauce.

Ingredients: 1 block firm tofu, drained and pressed. 1 tablespoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon brown sugar. Salt and pepper to taste. 1/4 cup BBQ sauce. 8 Gua Bao buns. Sliced cucumber, carrots, and green onions for garnish.

Instructions: Preheat your grill or grill pan over medium-high heat. Cut the tofu into 1/2 inch thick slices. In a small bowl, mix together paprika, garlic powder, onion powder, cumin, chili powder, brown sugar, salt, and pepper. Rub the spice mixture onto both sides of the tofu slices. Grill the tofu for 4-5 minutes on each side, or until grill marks form and tofu is heated through. Brush BBQ sauce onto each side of the tofu during the last minute of grilling. Warm the Gua Bao buns according to package instructions. Assemble the Gua Bao by placing a grilled tofu slice in each bun. Top with sliced cucumber, carrots, and green onions. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Dorval Pine Beach Scouts

[goldenrod-tea]

These nut-free Paleo Chocolate Protein Bars are a guilt-free treat. These bars, which are rich in collagen powder and sunflower seed butter, are a tasty and healthy way to sate your sweet tooth while adhering to the Paleo diet.

Ingredients: 1 cup sunflower seed butter. 1/4 cup honey or maple syrup. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut flour. 1/4 cup unsweetened shredded coconut. 2 tablespoons collagen powder. 1 teaspoon vanilla extract. A pinch of sea salt. 1/4 cup dairy-free chocolate chips optional.

Instructions: Press parchment paper into an 8 x 8-inch 20 x 20 cm square baking dish, allowing a small overhang for simple removal. Sunflower seed butter, honey or maple syrup, cocoa powder, coconut flour, shredded coconut, collagen powder, vanilla extract, and a dash of sea salt should all be combined in a big mixing bowl. Blend until thoroughly blended. Fold chocolate chips, if using, into mixture. Fill the baking dish with the mixture and press it down firmly. To set, put the dish in the fridge for a minimum of half an hour. After the bars are set, remove them from the dish by using the overhanging parchment paper. Transfer them to a chopping board and trim into pieces the desired size for a bar. Paleo Chocolate Protein Bars can be kept in the fridge for up to a week if they are kept in an airtight container. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Torbaytuc

[goldenrod-tea]

These BBQ Chicken and Avocado Quesadillas are a tasty change from regular quesadillas. You'll love the way the soft grilled chicken, smokey barbecue sauce, creamy avocado, and melted cheese taste together.

Ingredients: 2 boneless, skinless chicken breasts. 1/2 cup barbecue sauce. 4 large flour tortillas. 2 cups shredded cheddar cheese. 2 ripe avocados, sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup sour cream. Cooking spray.

Instructions: Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper, then grill them for about 6-8 minutes per side or until fully cooked. Remove the chicken from the grill and let it rest for a few minutes, then shred it with two forks. In a bowl, combine the shredded chicken and barbecue sauce, mixing until the chicken is well coated. Lay out the tortillas on a clean surface and sprinkle each one with a portion of shredded cheddar cheese. Divide the barbecue chicken mixture evenly among the tortillas, spreading it out in a single layer. Top the chicken with sliced avocado, chopped red onion, and cilantro. Fold each tortilla in half to create a quesadilla. Heat a large skillet or griddle over medium heat and lightly coat it with cooking spray. Cook the quesadillas for about 2-3 minutes per side or until they are golden brown and the cheese is melted. Remove the quesadillas from the skillet and let them cool for a minute before cutting them into wedges. Serve with a dollop of sour cream on top, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Pondok Pesantren Modern Darus-Sholihin Depok

[goldenrod-tea]

These tacos are a vegan take on the classic Caesar salad. Instead of chicken, they have crispy roasted chickpeas, a creamy vegan Caesar dressing, fresh vegetables, and a crunchy taco shell.

Ingredients: 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 8 small taco shells or tortillas. 2 cups chopped romaine lettuce. 1/4 cup vegan Caesar dressing. 1/4 cup vegan Parmesan cheese, grated. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped fresh parsley.

Instructions: Get the oven ready by heating it up to 400F 200C. Toss the chickpeas with olive oil, garlic powder, onion powder, salt, and pepper in a bowl until they are well covered. On a baking sheet with parchment paper on it, spread out chickpeas that have been seasoned. Put the pan in a hot oven and bake for 20 to 25 minutes, or until the chickpeas are crispy. Halfway through the baking time, shake the pan. While the chickpeas are baking, follow the directions on the package to make the taco shells or tortillas. Chop up romaine lettuce and put it in a separate bowl. Add vegan Caesar dressing, vegan Parmesan cheese, cherry tomatoes, and chopped parsley. Toss until everything is covered. Once the chickpeas are done, put together the tacos by putting some Caesar salad in each taco shell or tortilla and then adding some crispy chickpeas on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Gorgonian's Chess Blog

[goldenrod-tea]

A keto-friendly version of the classic Okonomi sauce, perfect for adding flavor to sushi without the added sugars.

Ingredients: 1/4 cup coconut aminos. 2 tablespoons rice vinegar. 1 tablespoon erythritol or monk fruit sweetener. 1 tablespoon tomato paste. 1 teaspoon sesame oil. 1/2 teaspoon grated ginger. 1/4 teaspoon garlic powder. Pinch of xanthan gum optional, for thickening.

Instructions: Put coconut aminos, rice vinegar, sweetener, tomato paste, sesame oil, ginger powder, and garlic powder in a small saucepan. Over medium-low heat, stir the mixture a few times to make it simmer. If you want to make the sauce thicker, add a pinch of xanthan gum and stir it in. Keep cooking for one more minute. Take the sauce off the heat and let it cool down before you use it. Add your favorite sushi rolls to it.

Prep Time: 5 minutes

Cook Time: 5 minutes

Spectemur Agendo

[goldenrod-tea]

These Onion Soup Roasted Potatoes are a flavorful and easy side dish perfect for any meal. The dry onion soup mix adds a savory depth of flavor to the potatoes, while roasting them brings out their natural sweetness and creates a crispy exterior.

Ingredients: 6 medium-sized potatoes, washed and cubed. 1 packet dry onion soup mix. 1/4 cup olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish, optional.

Instructions: Preheat your oven to 400F 200C. In a large mixing bowl, combine the cubed potatoes, dry onion soup mix, olive oil, salt, and pepper. Toss until the potatoes are evenly coated. Spread the potatoes evenly on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring halfway through cooking. Once roasted, remove the potatoes from the oven and transfer to a serving dish. Garnish with chopped fresh parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 35 minutes

JT Wall

[goldenrod-tea]

Pasta Primavera with Roasted Vegetables is a delightful dish that celebrates the freshness of seasonal produce. Roasting the vegetables intensifies their flavors, while the addition of Parmesan cheese and basil brings a satisfying richness and aroma to the dish.

Ingredients: 8 oz pasta of your choice. 1 cup cherry tomatoes, halved. 1 bell pepper, sliced. 1 zucchini, sliced. 1 yellow squash, sliced. 1 red onion, sliced. 3 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh basil leaves.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss cherry tomatoes, bell pepper, zucchini, yellow squash, red onion, and minced garlic with olive oil, salt, and pepper. Spread vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the roasted vegetables and cooked pasta to the skillet, tossing to combine. Cook for an additional 2-3 minutes until heated through. Remove from heat and sprinkle with grated Parmesan cheese and chopped basil leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Walking Tour Kittanning