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Peter Hansen - Maresa Ronja - ESOL - Tell Tale Chapbooks - Sunnyvale Art Gallery

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These quick pancakes are perfect for busy nights when you want a delicious homemade breakfast in no time. You can pre-mix the dry ingredients and store them for even quicker pancake dinners.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with oil or butter. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve hot with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

Kabat Scarlett

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This rich and creamy chocolate mousse is made with healthy ingredients that are okay for a paleo diet, so you can enjoy it without feeling bad. Cocoa powder gives it a rich chocolate flavor, and avocado gives it a velvety texture.

Ingredients: 2 ripe avocados. 1/2 cup unsweetened cocoa powder. 1/2 cup maple syrup. 1/4 cup full-fat coconut milk. 1 tsp vanilla extract. Pinch of salt.

Instructions: Scoop out the flesh of the avocados and place them in a food processor or blender. Add cocoa powder, maple syrup, coconut milk, vanilla extract, and salt to the avocados. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if necessary by adding more maple syrup. Transfer the mousse to serving dishes and refrigerate for at least 1 hour to chill. Garnish with shaved chocolate or berries before serving, if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Sonic Discord

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These grilled rib eye steaks with a smoky spice blend are a great way to enjoy the strong flavors of Latin food. The tangy Green Chile Aioli makes the food taste better by adding a kick of heat and freshness.

Ingredients: 4 rib eye steaks about 1 inch thick. 2 tablespoons olive oil. 2 teaspoons ground cumin. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. Salt and black pepper to taste. Green Chile Aioli:. 1 cup mayonnaise. 2 tablespoons chopped fresh cilantro. 2 tablespoons lime juice. 2 cloves garlic, minced. 2 tablespoons diced green chilies canned or fresh. Salt to taste.

Instructions: Warm up the grill over medium-high heat. For the marinade, put olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl and mix them together. Spread the sauce on each rib eye steak's two sides. Put the steaks on a grill that has already been heated up. For medium-rare, cook for about 4 to 5 minutes per side, but you can change the time if you want them more done. Make the Green Chile Aioli while the steaks are on the grill. Put mayonnaise, cilantro, lime juice, minced garlic, diced green chilies, and salt in a bowl. Combine well. Take the steaks off the grill and let them rest for a few minutes after they're done the way you like them. Add a lot of Green Chile Aioli to the rib eye steaks that have been grilled and serve them. Have fun with your Latin-themed BBQ!

Prep Time: 15 minutes

Cook Time: 10 minutes

Merhrs Cake Corner

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Start your day with a nutritious and delicious Apple Walnut Quinoa Breakfast Bowl. Packed with protein, fiber, and the natural sweetness of apples and maple syrup, this bowl is a delightful way to fuel your morning.

Ingredients: 1 cup quinoa. 2 cups water. 1 apple, diced. 1/2 cup walnuts, chopped. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup Greek yogurt. 1 tablespoon honey.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a skillet, toast chopped walnuts until golden brown. In a bowl, mix cooked quinoa, diced apple, toasted walnuts, maple syrup, cinnamon, and salt. Top with a dollop of Greek yogurt and drizzle with honey. Stir everything together and enjoy your Apple Walnut Quinoa Breakfast Bowl!

Prep Time: 10 minutes

Cook Time: 15 minutes

Working at MTC

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Enjoy the best burger ever with this Double Bacon Cheeseburger topped with creamy Avocado Slaw. The savory beef, crispy bacon, melted cheddar cheese, and cool avocado coleslaw make your mouth water. Great for your next dinner or barbecue.

Ingredients: 2 beef burger patties. 4 slices of bacon. 4 slices of cheddar cheese. 4 hamburger buns. 1 ripe avocado, sliced. 1 cup coleslaw mix. 1/4 cup mayonnaise. 1 tablespoon lime juice. 1 teaspoon honey. Salt and pepper to taste. Cooking oil for grilling.

Instructions: Set your grill or griddle on the stove to medium-high heat. Once the bacon is crispy, put it on paper towels to soak up the extra grease. On both sides, season the beef patties with salt and pepper. The beef patties should be grilled for four to five minutes on each side for medium-rare, or longer if you like them more done. Put a slice of cheddar cheese on top of each patty in the last minute of cooking and let it melt. Fry or grill the hamburger buns for a few seconds on each side while the patties are cooking. Put the coleslaw mix, avocado slices, mayonnaise, lime juice, honey, and a little salt and pepper in a bowl. Mix everything together until the avocado slaw is smooth. Put a beef patty with melted cheese on the bottom half of each toasted bun to make the burgers. Add two pieces of crispy bacon to the top of each patty. Place a large amount of avocado slaw on top of the bacon. To finish the burger, put the other half of the bun on top. Feel free to eat your double bacon cheeseburgers with avocado slaw right away.

Prep Time: 20 minutes

Cook Time: 10 minutes

Lymington Open Gardens

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Enjoy the refreshing taste of homemade ginger ale with this simple recipe. The combination of ginger, sugar, and lemon creates a zesty and invigorating beverage perfect for any occasion.

Ingredients: 1 cup water. 1/2 cup sugar. 1/2 cup freshly grated ginger. 1/4 cup fresh lemon juice. 3 cups carbonated water.

Instructions: In a saucepan, combine water, sugar, and grated ginger. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and let cool to room temperature. Strain the ginger syrup into a container, discarding solids. Stir in fresh lemon juice. To serve, fill glasses with ice, pour 1/4 cup of ginger syrup, and top with carbonated water. Stir gently and garnish with lemon slices if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Aoh Alpbach

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You can bring these vegan Halloween Mummy Cupcakes to parties or get-togethers for a fun and scary treat. They don't have any gluten and have edible googly eyes on top to make them look even more holiday-like.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 cup coconut sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk. 1/3 cup vegetable oil. 1 teaspoon vanilla extract. 1 tablespoon apple cider vinegar. Vegan white frosting. Edible googly eyes.

Instructions: Warm the oven up to 175F 350C. Cut cupcake liners to fit inside a muffin tin. Mix the flour, baking soda, salt, coconut sugar, and cocoa powder in a large bowl with a whisk. On top of the dry ingredients, add the vegetable oil, vanilla extract, and apple cider vinegar. Mix everything together well. Fill each cupcake liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let cupcakes cool all the way down before you frost them. Put a lot of vegan white frosting on top of each cupcake. To make the mummy's eyes, put edible googly eyes on each cupcake. Pipe lines of frosting over the cupcakes to make the mummy's bandages. You can use a piping bag or a small ziplock bag with the corner cut off. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Lost Years

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This Fresh Lime and Jalapeno Margarita Smoothie is a spicy twist on the classic margarita. It's the perfect blend of tangy lime, spicy jalapeno, and a hint of sweetness from agave nectar. Whether you're cooling off on a hot day or craving a unique cocktail-inspired smoothie, this recipe will satisfy your taste buds.

Ingredients: 2 fresh limes, juiced. 1 jalapeno pepper, seeds removed and sliced. 1/4 cup tequila. 2 tablespoons triple sec. 1 tablespoon agave nectar. 1 cup ice cubes. Salt for rimming the glass optional. Lime wedges and jalapeno slices for garnish.

Instructions: Start by juicing the fresh limes to get approximately 1/4 cup of lime juice. In a blender, combine the lime juice, sliced jalapeno, tequila, triple sec, agave nectar, and ice cubes. Blend until the mixture is smooth and the ice is crushed to your desired consistency. If you prefer, rim the glasses with salt by running a lime wedge around the rim and dipping it in salt. Pour the margarita smoothie into the prepared glasses. Garnish with lime wedges and jalapeno slices for an extra kick. Serve immediately and enjoy your refreshing Fresh Lime and Jalapeno Margarita Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Hidefrods Photography

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A vegan twist on the classic eggs Benedict, featuring savory baked tofu slices, creamy avocado, and spinach on toasted English muffins, all smothered in a luscious dairy-free hollandaise sauce.

Ingredients: 4 slices of vegan English muffins. 1 block of firm tofu, drained and sliced into 8 rectangles. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 teaspoon turmeric. Salt and pepper to taste. 1 cup baby spinach. 1 ripe avocado, sliced. 1 tablespoon vegan butter. 1 tablespoon all-purpose flour. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon dijon mustard. Pinch of turmeric. Pinch of cayenne pepper. Salt and pepper to taste. 1 tablespoon chopped fresh parsley, for garnish.

Instructions: Warm the oven up to 190C 375F. Put lemon juice, turmeric, salt, and pepper in a small bowl and mix them together. Use this mixture to cover the tofu slices, then bake for 20 minutes, flipping them over halfway through. The hollandaise sauce should be made while the tofu is baking. Set vegan butter in a saucepan and melt it over medium range heat. To make a roux, whisk in the flour. Then, slowly whisk in the almond milk until the mixture is smooth. Lemon juice, Dijon mustard, turmeric, cayenne pepper, salt, and pepper should all be mixed in. Stirring all the time for 5 minutes, cook until it gets thick. Put spinach in a pan and cook it over medium heat for two to three minutes. Put away. To put it together, put toasted English muffin halves on plates. Put two slices of baked tofu, two slices of avocado, and some wilted spinach on top of each half. Put hollandaise sauce on top of each Benedict. Add chopped parsley as a garnish and serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

Luiz Valerio Writer

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There's a fun new way to make deviled eggs with these Spinach Artichoke Deviled Eggs with Yogurt. They have the tastes of spinach and artichoke and are creamy and tangy. It's great as an appetizer or party snack.

Ingredients: 6 large eggs. 1/4 cup Greek yogurt. 1/4 cup frozen spinach, thawed and drained. 1/4 cup canned artichoke hearts, chopped. 2 tablespoons mayonnaise. 1 tablespoon grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Paprika, for garnish. Fresh parsley, for garnish.

Instructions: Put the eggs in a pot and add enough water to cover them. Over medium-high heat, bring the water to a boil. Then, turn down the heat to low and let it cook for 10 minutes. Take the eggs out of the heat and put them in a bowl of ice to cool down. After the eggs have cooled, peel them and cut them in half lengthwise. Take the egg yolks out and put them in a bowl. Put thawed and drained spinach, chopped artichoke hearts, mayonnaise, grated Parmesan cheese, garlic powder, salt, and black pepper into the egg yolks. They should be mixed well. Mix everything together well. Mix the spinach and artichoke together and then spoon it into the egg white halves. For a fancier look, you can use a piping bag. Put a little paprika and a small sprig of fresh parsley on top of each deviled egg. Chill until you're ready to serve. Have a nice time with your Spinach Artichoke Deviled Eggs with Yogurt!

Prep Time: 20 minutes

Cook Time: 10 minutes

Kate Tattersfield

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Enjoy a keto-friendly pizza night with this chicken pizza crust! Made with ground chicken and savory seasonings, this crust is crispy, flavorful, and perfect for loading up with your favorite pizza toppings.

Ingredients: 1 lb ground chicken. 1/2 cup grated Parmesan cheese. 1/2 tsp garlic powder. 1/2 tsp dried basil. 1/2 tsp dried oregano. Salt and pepper to taste. 1 large egg. 1/2 cup shredded mozzarella cheese. Pizza sauce, shredded cheese, and desired toppings for pizza optional.

Instructions: Preheat your oven to 400F 200C. In a large bowl, combine the ground chicken, grated Parmesan cheese, garlic powder, dried basil, dried oregano, salt, pepper, and egg. Mix the ingredients until well combined. Line a baking sheet with parchment paper. Transfer the chicken mixture onto the prepared baking sheet and spread it out into a round shape, about 1/4 inch thick. Bake the chicken crust in the preheated oven for 20-25 minutes, or until it is cooked through and the edges are golden brown. Remove the crust from the oven and sprinkle the shredded mozzarella cheese over the top. Return the crust to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool slightly before adding pizza sauce, shredded cheese, and desired toppings. Slice and serve hot. Enjoy your delicious chicken pizza crust!

Prep Time: 10 minutes

Cook Time: 30 minutes

Rebecca Creek Farms

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This Good Tofu Scramble with Spinach is a hearty and nutritious breakfast option. Packed with protein from tofu and vitamins from spinach, it's a delicious way to start your day.

Ingredients: 1 block extra firm tofu, drained and crumbled. 2 cups fresh spinach leaves, chopped. 1/2 onion, chopped. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1/2 teaspoon turmeric powder. 1/2 teaspoon cumin powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a skillet over medium heat, warm the olive oil. Add the minced garlic and chopped onions, and saut until the onions become transparent. Tofu crumbles should be added to the skillet along with nutritional yeast, salt, pepper, cumin, and turmeric. Mix thoroughly to blend. Cook the tofu for five to seven minutes, stirring now and then, until it's well heated and beginning to brown. Cook the chopped spinach in the skillet for a further two to three minutes, or until it wilts. If needed, adjust the seasoning, then serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

moira

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Indulge in the sweet and creamy goodness of a homemade caramel macchiato. It's the perfect coffee drink to make your space feel cozy and inviting.

Ingredients: 1 shot of espresso. Steamed milk. 2 tablespoons of caramel syrup. Whipped cream.

Instructions: Brew a shot of espresso using your coffee machine. In a coffee mug, add the caramel syrup. Pour the freshly brewed espresso over the caramel syrup and stir well. Steam the milk and add it to the coffee, leaving room at the top for whipped cream. Top with a generous dollop of whipped cream. Drizzle additional caramel syrup on top for extra flavor. Enjoy your homemade caramel macchiato!

Prep Time: 5 minutes

Cook Time: 5 minutes

Tirzah's Self Publishing Toolbox

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These mouthwatering cereal bars are a delightful treat that combines the crunchy goodness of Butterfinger cereal with oozy marshmallows and a chocolate drizzle.

Ingredients: 4 cups of Butterfinger cereal. 1/2 cup of unsalted butter. 1 package 10 ounces of marshmallows. 1 cup of semisweet chocolate chips. 1 teaspoon of vanilla extract.

Instructions: Heat a large saucepan over low heat to melt the unsalted butter. When the butter has melted completely and the mixture is smooth, add the marshmallows and stir. After taking the saucepan off of the burner, add the vanilla extract and stir. Immediately fold in the Butterfinger cereal until the marshmallow mixture coats it evenly. Using a spatula to smooth the top, press the mixture into a 9 by 13-inch baking dish that has been greased. Melt the semisweet chocolate chips in 30-second bursts in a microwave-safe bowl, stirring in between to ensure smoothness. Pour the melted chocolate onto the cereal bars that are placed in the baking dish. Before cutting the bars into squares, let them cool and the chocolate set. Present and savor your Marshmallow and Butterfinger Cereal Bars!

Prep Time: 15 minutes

Cook Time: 10 minutes

San Francisco City Survey

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These thick, soft, and perfectly chewy vegan coffee chocolate chip cookies are real treats. Adding brewed coffee gives the dish a rich, deep flavor that goes well with the sweetness of the chocolate chips. These cookies are great for anyone who wants something sweet or coffee, even if they are not vegan.

Ingredients: 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup brewed coffee, cooled. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together vegan butter, brown sugar, and granulated sugar until smooth. Add brewed coffee and vanilla extract to the wet mixture, mix well. Gradually add the dry ingredients to the wet mixture, stirring until well combined. Fold in vegan chocolate chips. Scoop cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Picom 3D

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This delightful salad combines the delicate flavor of butter lettuce with the zesty creaminess of a lemon dressing. The addition of toasted hazelnuts and fresh mint leaves adds a wonderful crunch and refreshing taste to the salad. It's a perfect side dish for any meal or a light and healthy lunch option.

Ingredients: 1 head of butter lettuce, washed and torn into bite-sized pieces. 1/2 cup hazelnuts, toasted and chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 1 clove garlic, minced. 2 tablespoons Greek yogurt. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the torn butter lettuce, toasted hazelnuts, and chopped mint leaves. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and Greek yogurt until well combined. Season the dressing with salt and pepper to taste. Drizzle the creamy lemon dressing over the salad ingredients in the bowl. Toss the salad gently to coat all the ingredients with the dressing. Serve immediately and enjoy your refreshing Butter Lettuce Salad with Creamy Lemon Dressing, Hazelnuts, and Mint!

Prep Time: 15 minutes

Cook Time: 0 minutes

Society Of Mediterranean Archaeology

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This Keto Spinach Salad combines the freshness of baby spinach with the sweetness of apples, the savory crunch of bacon, and the spicy kick of maple-coated walnuts, all drizzled with a tangy apple cider vinaigrette. It's a satisfying and flavorful salad that's perfect for a low-carb, high-fat ketogenic diet.

Ingredients: 4 cups baby spinach leaves. 1 apple, thinly sliced. 4 slices bacon, cooked and crumbled. 1/2 cup walnuts. 2 tablespoons sugar-free maple syrup. 1/2 teaspoon cayenne pepper. 1 tablespoon olive oil. 2 tablespoons apple cider vinegar. Salt and pepper to taste.

Instructions: In a small skillet, toast the walnuts over medium heat until fragrant, about 3-4 minutes. Add the sugar-free maple syrup and cayenne pepper to the skillet with the walnuts, stirring to coat evenly. Cook for an additional 1-2 minutes, until the syrup has thickened and the walnuts are well coated. Remove from heat and set aside to cool. In a large bowl, combine the baby spinach leaves, sliced apple, and crumbled bacon. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to coat evenly. Top the salad with the spicy maple walnuts just before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Montgomery County Red Raiders