Great B8 SFM

Rikki Beran - Trish Brownlee - Emyo - Bella Humphries - Wheelers Well RM

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Enjoy the tastes of fall with these pumpkin pie popsicles that are good for you. They're a treat that you can enjoy without feeling bad about it.

Ingredients: 1 cup canned pumpkin puree. 1 ripe banana, mashed. 1/2 cup unsweetened almond milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/4 cup chopped pecans optional.

Instructions: Pumpkin puree, mashed banana, almond milk, maple syrup, vanilla extract, and pumpkin pie spice should all be put into a blender. Mix everything together until it's smooth. If you want, you can add chopped pecans. Place the mix into popsicle molds. Place a popsicle stick in each mold. Let it freeze for at least 4 hours, or until it's hard. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

Wendy Watson

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This garlic herb beef roast is a tasty and hearty dish that is great for a holiday party or a special dinner. Fresh herbs and garlic give the tender beef roast more flavor, making it a dish that will stand out on any table.

Ingredients: 1 beef roast such as sirloin or ribeye, about 3-4 lbs. 4 cloves garlic, minced. 2 tablespoons chopped fresh herbs such as rosemary, thyme, and parsley. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Chopped fresh herbs, olive oil, salt, and pepper should all be mixed together in a small bowl. Cover the beef roast evenly with the herb mix by rubbing it all over. Spread the beef roast out on a baking or roasting pan. Roast in an oven that has already been heated for about an hour, or until the internal temperature reaches the level of doneness you want. Take the beef roast out of the oven and let it rest for ten to fifteen minutes. Then cut it into slices. Cut the beef roast into pieces and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 60 minutes

TroyAspieKids

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Treat yourself to these tasty and adorable Oreo Pops this Valentine's Day. These delicious treats are made with love and are ideal for giving as gifts to loved ones or sharing with that special someone.

Ingredients: 1 package Oreo cookies. 1 package cream cheese, softened. 1 cup white chocolate chips. Red or pink candy melts. Valentine's Day-themed sprinkles. Lollipop sticks.

Instructions: Pulse the Oreo cookies in a food processor until they are finely crushed. Mix thoroughly after adding the softened cream cheese to the crushed Oreos. Roll the dough into tiny balls and transfer to a baking sheet covered with parchment. After you place a lollipop stick inside each Oreo ball, freeze them for a minimum of half an hour. As directed on the package, melt the white chocolate chips in a bowl that is safe to use in the microwave. Make sure every frozen Oreo pop is completely covered after dipping it into the melted white chocolate. Let any extra chocolate fall off, then put it back on the baking sheet covered with parchment. For a decorative touch, dip or drizzle the Oreo pops into melted red or pink candy melts. Before the chocolate sets, top it with sprinkles decorated with Valentine's Day themes. Serve or package the Oreo pops after they have cooled and solidified completely. Savor these adorable DIY Valentine's Day Oreo Pops as a delicious treat!

Prep Time: 45 minutes

Cook Time: 0 minutes

Pyrowatts

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Tart Cherry Frozen Yogurt is a tasty mix of sweet honey, sour Greek yogurt, and tart cherry juice. This is the perfect summer treat because it's cool and tasty.

Ingredients: 2 cups plain Greek yogurt. 1 cup tart cherry juice. 1/2 cup honey. 1 teaspoon vanilla extract. 1 cup frozen tart cherries. 1/4 cup dark chocolate chips optional.

Instructions: In a bowl, whisk together the Greek yogurt, tart cherry juice, honey, and vanilla extract until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes, or until it reaches a soft-serve consistency. During the last few minutes of churning, add in the frozen tart cherries and dark chocolate chips if desired and continue to churn until they are evenly distributed. Transfer the frozen yogurt to an airtight container and freeze for an additional 2-3 hours, or until it firms up. Serve the tart cherry frozen yogurt in bowls or cones, garnished with extra cherries or chocolate chips if desired. Enjoy your homemade, creamy, and tangy Tart Cherry Frozen Yogurt!

Prep Time: 10 minutes

Cook Time: 25 minutes

Paralysed

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These Easy Pecan Snowball Cookies are a delightful treat with a melt-in-your-mouth texture and a nutty flavor from chopped pecans. Perfect for holiday gatherings or any time you crave a sweet, buttery cookie.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup chopped pecans. Extra powdered sugar for rolling.

Instructions: Preheat oven to 350F 175C. In a large bowl, cream together butter, powdered sugar, and vanilla extract until light and fluffy. Gradually add flour, mixing well after each addition. Stir in chopped pecans until well combined. Shape dough into 1-inch balls and place them on an ungreased baking sheet. Bake for 12-15 minutes, or until bottoms are lightly golden. Remove from oven and allow to cool for 5 minutes. Roll warm cookies in extra powdered sugar until coated. Once completely cooled, roll again in powdered sugar for a snowy effect. Store in an airtight container.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sandi Tamine

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A delicious Paleo twist on classic pizza flavors, this spaghetti squash pizza bake is loaded with veggies, savory marinara sauce, and a dairy-free cheese topping. It's a satisfying and nutritious meal that's gluten-free, grain-free, and perfect for those following a Paleo lifestyle.

Ingredients: 1 medium spaghetti squash, halved and seeded. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup marinara sauce look for Paleo-friendly. 1 cup sliced mushrooms. 1/2 cup sliced black olives. 1/2 cup sliced pepperoni nitrate-free. 1/2 cup diced bell peppers. 1 cup compliant cheese e.g., dairy-free cashew cheese or almond cheese. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 400F 200C. Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until the squash is tender when pierced with a fork. Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh of the squash into spaghetti-like strands and place them in a mixing bowl. Mix in the marinara sauce, mushrooms, black olives, pepperoni, and bell peppers until well combined. Transfer the mixture back into the spaghetti squash shells. Sprinkle the compliant cheese over the top. Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 60 minutes

DMS Spanish

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The delicate flavors of caramelized lemongrass salmon and creamy coconut rice work well together in this recipe, making a dish that is both tasty and comforting.

Ingredients: 4 salmon fillets. 2 lemongrass stalks, finely chopped. 2 tablespoons brown sugar. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 2 cups coconut milk. 1 cups jasmine rice. 2 cups water. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro leaves, for garnish.

Instructions: In a bowl, mix chopped lemongrass, brown sugar, fish sauce, and soy sauce. Marinate salmon fillets in the mixture for at least 30 minutes. In a pot, combine coconut milk, jasmine rice, water, and a pinch of salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid is absorbed. Meanwhile, heat vegetable oil in a pan over medium-high heat. Remove salmon from marinade, reserving the marinade. Place salmon fillets in the pan and cook for 3-4 minutes on each side or until caramelised and cooked through. Pour reserved marinade into the pan and let it simmer until slightly thickened. Serve salmon over coconut rice, spooning the caramelised sauce on top. Garnish with fresh cilantro leaves and serve hot.

Prep Time: 40 minutes

Cook Time: 25 minutes

Aido

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Indulge in the vibrant flavors of the Mediterranean with this grilled chicken skewer recipe paired perfectly with a bold Cabernet Sauvignon. The juicy chicken, tangy lemon, and charred vegetables harmonize with the rich notes of the wine, creating a delightful dining experience.

Ingredients: 1 bottle red wine preferably Cabernet Sauvignon. 4 chicken breasts, skinless and boneless. 2 lemons, sliced. 1 cup cherry tomatoes. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 4 cloves garlic, minced. 1/4 cup olive oil. 1 tablespoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a large bowl, combine olive oil, minced garlic, dried oregano, salt, and pepper. Add chicken breasts to the bowl and toss until evenly coated. Thread marinated chicken onto skewers, alternating with slices of lemon, cherry tomatoes, bell peppers, and red onion. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are charred and tender. Serve hot with a glass of Cabernet Sauvignon. Enjoy the Mediterranean flavors!

Prep Time: 15 minutes

Cook Time: 12 minutes

Gourmet Plus 1201

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Sun-Dried Tomato Kale Gnocchi is a tasty and comforting dish that is great for a night in with the family. Adding sun-dried tomatoes, kale, and Parmesan cheese together makes a low-carb meal that tastes great and fills you up.

Ingredients: 1 pack of keto-friendly gnocchi. 1 cup sun-dried tomatoes, chopped. 2 cups kale, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the gnocchi until they float to the top. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook until it smells good. Put chopped sun-dried tomatoes in the pan and cook for two to three minutes. Adding chopped kale and cooking it for a while will make it wilt. Toss the cooked gnocchi with the vegetables in the pan after adding it. Add pepper and salt to taste. Grate some Parmesan cheese over the gnocchi and toss them around to cover them all. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

GTAMenus

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This smooth tomato soup is the best way to feel better. With its rich and sour taste, it's like getting a warm hug from the inside out. It's simple to make and will definitely please.

Ingredients: 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 can 28 oz whole tomatoes. 2 cups vegetable broth. 1/2 cup heavy cream. 1 tsp dried basil. 1/2 tsp dried oregano. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until translucent. Add whole tomatoes with their juices, breaking them up with a spoon. Stir in vegetable broth, dried basil, and dried oregano. Bring the mixture to a simmer and let it cook for 15 minutes. Using an immersion blender, blend the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Skoga Obscura

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The delicate flavors of salmon and the complex notes of 50 Shades of Kabinett Riesling wine come together in this recipe to make a sophisticated and decadent dish that is great for a romantic dinner or a special event.

Ingredients: 4 salmon fillets 6 ounces each. Salt and pepper to taste. 1 tablespoon olive oil. 1/4 cup shallots, finely chopped. 1 cup 50 Shades of Kabinett Riesling wine. 1/2 cup heavy cream. 2 tablespoons unsalted butter. 1 tablespoon fresh parsley, chopped.

Instructions: Use salt and pepper to season the salmon fillets with. Warm up the olive oil in a big pan over medium-low heat. Before adding the salmon fillets, make sure both sides are golden brown. This should take about 4 minutes per side. Take it out and set it aside. Put the shallots in the same pan and cook them for about two minutes, until they get soft. Add 50 Shades of Kabinett Riesling wine and scrape the pan's bottom to get any browned bits. Cut the wine in half, and then add the heavy cream and mix it in. Let the sauce cook for two more minutes, until it gets a little thicker. Add butter and stir until it melts and the sauce is smooth. Add the salmon fillets back to the pan, cover them with sauce, and cook for two more minutes, until they are warm all the way through. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

CODORUS TRAIL OF TREATS

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If you're on the keto diet, this creamy cauliflower soup can be used instead of potato soup. It's easy to make in the Instant Pot, gives you a lot of food, and is great for a cozy meal.

Ingredients: 1 large head cauliflower, chopped. 4 cups chicken broth. 4 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Get the Instant Pot ready and add the chicken broth, garlic, and cauliflower. Put the lid on the Instant Pot and set it to Manual/Pressure. Bring it to a boil. When you're done, quickly let go of the pressure. Blend the cauliflower mixture with an immersion blender until it is smooth. Add the heavy cream and Parmesan cheese and mix them in well. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 5 minutes

MN Acupuncture Clinics

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In this delicious Fresh Peach Cobbler Parfait, you can enjoy fresh peaches, sweet cobbler crumbles, creamy vanilla yogurt, and light whipped cream.

Ingredients: 4 fresh peaches, peeled and diced. 1 cup granulated sugar. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 cup rolled oats. 1 cup brown sugar. 1/2 cup unsalted butter, melted. 2 cups vanilla yogurt. 1 cup whipped cream. Mint leaves for garnish optional.

Instructions: In a saucepan, combine diced peaches, granulated sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until peaches are tender and mixture has thickened. Remove from heat and let it cool. In a separate bowl, mix together flour, oats, brown sugar, and melted butter to create the cobbler topping. Spread the cobbler topping on a baking sheet and bake at 350F 175C for 15-20 minutes or until golden brown. Allow it to cool and break it into crumbles. In serving glasses or bowls, layer the peach compote, cobbler crumbles, vanilla yogurt, and whipped cream. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Garnish with mint leaves if desired. Serve immediately and enjoy the delightful Fresh Peach Cobbler Parfait!

Prep Time: 20 minutes

Cook Time: 20 minutes

MAREK DANAY JEWELLERY DESIGN

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A tasty and low-carb take on Mahi Mahi, this recipe has a crunchy coconut crust that goes well with the soft fish. This dish tastes great and is good for you, and it's perfect for people who are trying to live a low-carb lifestyle.

Ingredients: 4 Mahi Mahi fillets 6 ounces each. 1/2 cup unsweetened shredded coconut. 1/4 cup almond flour. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 2 tablespoons coconut oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Shred the coconut and mix it with the almond flour, garlic powder, paprika, salt, and black pepper in a shallow bowl. First, dip each Mahi Mahi fillet into the beaten eggs. Then, cover each one evenly with the coconut mixture and press it down gently to stick. In a skillet that can go in the oven, heat the coconut oil over medium-high heat. Put the Mahi Mahi fillets that have been coated in the pan. Cook for two minutes on each side, or until they are lightly browned. Place the skillet in an oven that has already been heated up. Bake for another 8 to 10 minutes, or until the fish is fully cooked and flaky when tested with a fork. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wakefield Chorus

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Enjoy the flavors of a classic ahi tuna salad in sushi form! This Ahi Tuna Sushi Roll combines fresh tuna, creamy avocado, and crisp cucumber for a delightful bite. Perfect for sushi lovers looking to add a touch of elegance to their menu.

Ingredients: 4 sheets nori seaweed. 2 cups sushi rice, cooked. 8 ounces sushi-grade ahi tuna, thinly sliced. 1 avocado, thinly sliced. 1 cucumber, julienned. Soy sauce, for dipping. Wasabi paste, for serving.

Instructions: Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top edge. Arrange slices of ahi tuna, avocado, and cucumber in the center of the rice. Roll the sushi tightly using the bamboo mat, pressing gently to seal the roll. Slice the sushi roll into bite-sized pieces. Serve with soy sauce and wasabi paste for dipping.

Prep Time: 20 minutes

Cook Time: 0 minutes

Lombards Civil War

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Barbecue chicken, fresh vegetables, and a creamy ranch dressing make this BBQ Chicken Salad a tasty and filling meal. You can make it quickly for lunch or dinner.

Ingredients: 2 cups cooked chicken breast, shredded. 1/2 cup barbecue sauce. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cup corn kernels. 1/4 cup red onion, thinly sliced. 1/4 cup shredded cheddar cheese. 1/4 cup ranch dressing. 1/4 cup crispy fried onions optional. Salt and pepper to taste.

Instructions: Put the barbecue sauce and shredded chicken in a bowl and mix them together. Toss the chicken to cover it all over. Put away. Put the mixed greens at the bottom of a large salad bowl. Put cheddar cheese, corn, cherry tomatoes, and red onion on top of the greens. Place the grilled chicken on top of the salad. Put ranch dressing on top of the salad. For extra crunch, you can sprinkle crispy fried onions on top if you want to. Add pepper and salt to taste. Gently toss the salad to mix all the ingredients together. Serve your BBQ chicken salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

MOMS Club of Waldorf-West

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Savor a delectable chocolate bark that is Paleo-friendly and packed with dark chocolate, almonds, coconut shreds, and dried cranberries. You can indulge your sweet tooth and maintain your Paleo lifestyle with this dairy-free treat.

Ingredients: 1 cup dark chocolate chips Paleo-friendly. 1/2 cup almonds, roughly chopped. 1/4 cup unsweetened shredded coconut. 1/4 cup dried cranberries unsweetened. 1/4 teaspoon sea salt.

Instructions: In a bowl that is safe to use in the microwave, melt the dark chocolate chips for 30 seconds at a time, stirring in between until they are completely melted. Use parchment paper to line a baking sheet. Transfer the liquefied chocolate onto the parchment paper, ensuring that it forms a uniform layer. Evenly distribute the chopped almonds, shredded coconut, sea salt, and dried cranberries on top of the melted chocolate. Once the chocolate has solidified, refrigerate the baking sheet for a minimum of half an hour. Break the chocolate into pieces or chop it into pieces the size of bark once it has set. Before eating, keep the Paleo Chocolate Almond Bark chilled in an airtight container.

Prep Time: 15 minutes

Cook Time: 0 minutes

280 Bakes