Hmnals

The St. Louis Ragtimers - ESRC17 - brian clay - great lakes book bash - premio maraa de poesia 2017

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Enjoy the rich, creamy flavor of maple walnut ice cream without going against the rules of the keto diet. You can get all the rich flavor you want from this no-churn recipe without any of the guilt.

Ingredients: 2 cups heavy cream. 1/2 cup powdered erythritol. 1/4 cup sugar-free maple syrup. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts. Pinch of salt.

Instructions: Whip the heavy cream in a bowl until stiff peaks form. Powdered erythritol, sugar-free maple syrup, vanilla extract, chopped walnuts, and a pinch of salt should all be added slowly and carefully until everything is well mixed. Smooth the top of the mixture with a spatula before putting it in a container that can go in the freezer. Add a lid or plastic wrap to the jar and freeze for at least 4 hours, or until the food is firm. When the ice cream is frozen, put it in bowls and serve it cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Angels Time

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A comforting and nutritious Paleo-friendly soup made with tender chicken, cauliflower rice, and aromatic vegetables, cooked quickly in the Instant Pot for a satisfying meal.

Ingredients: 1 lb chicken breast, diced. 1 head cauliflower, riced. 4 cups chicken broth. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Set Instant Pot to saut mode and heat olive oil. Add onions, garlic, carrots, and celery. Saut until onions are translucent. Add diced chicken breast and cook until browned on all sides. Add cauliflower rice, thyme, rosemary, salt, and pepper. Stir to combine. Pour in chicken broth and stir. Close lid and set Instant Pot to manual high pressure for 8 minutes. Once cooking is complete, allow pressure to release naturally for 5 minutes, then do a quick release. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 8 minutes

Jennifer Crow

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Savor the flavor of a traditional bacon cheeseburger, which comes with melted cheese, crispy bacon, juicy beef patties, and all the fixings. It's the perfect dish for comfort!

Ingredients: 1 lb ground beef. 4 slices of bacon. 4 slices of American cheese. 4 hamburger buns. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup diced onions. 1/4 cup lettuce leaves. 1/4 cup tomato slices. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop pan to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Place the bacon slices on the grill or in a separate pan and cook until crispy. Remove and set aside. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheese on each patty to melt. While the burgers are cooking, toast the hamburger buns on the grill or in a toaster until lightly browned. In a small bowl, mix together mayonnaise and ketchup to make the sauce. To assemble the bacon cheeseburgers, spread the sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a burger patty with melted cheese. Add a slice of tomato, a slice of crispy bacon, and a sprinkle of diced onions on top of each patty. Top with the other half of the toasted bun and secure with a toothpick if needed. Serve the bacon cheeseburgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

celebrating river phoenix

[hmnals]

A traditional Mexican breakfast dish called Huevos Rancheros has fried eggs on top of refried beans and warm corn tortillas. A tasty tomato and onion sauce goes on top of the eggs. It's an easy-to-make breakfast that tastes great and fills you up.

Ingredients: 2 large eggs. 2 corn tortillas. 1/2 cup of canned refried beans. 1/4 cup of diced onions. 1/4 cup of diced tomatoes. 1/4 cup of shredded cheddar cheese. 2 tablespoons of vegetable oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a skillet, heat the vegetable oil over medium heat. Add the diced onions and cook until they become translucent. Stir in the diced tomatoes and cook for another 2 minutes. Warm the corn tortillas in the skillet for about 30 seconds on each side. Spread a layer of refried beans on each tortilla. In the same skillet, fry the eggs to your desired doneness, seasoning with salt and pepper. Place the fried eggs on top of the beans on each tortilla. Sprinkle shredded cheddar cheese over the eggs and cover the skillet until the cheese melts. Garnish with fresh cilantro and serve immediately.

Prep Time: 10 minutes

Cook Time: 15 minutes

marian vanuit marokko

[hmnals]

A fruity and refreshing punch that is great for any event. It has the sourness of fresh raspberries, the zing of lemon juice, and the kick of raspberry vodka.

Ingredients: 1 cup fresh raspberries. 1/2 cup freshly squeezed lemon juice. 1/2 cup raspberry vodka. 1/4 cup simple syrup. 2 cups lemon-lime soda. Ice cubes. Lemon slices and raspberries for garnish.

Instructions: Put the fresh raspberries in a pitcher and crush them. Fill the pitcher with simple syrup, raspberry vodka, and lemon juice. Mix things together well. Put ice cubes in the pitcher. Add the lemon-lime soda and stir it in slowly. Add raspberries and lemon slices as a garnish. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

monika kapusniak

[hmnals]

These Biscoff Oatmeal Cookies combine the irresistible flavors of Biscoff spread and oatmeal, with the added crunch of Biscoff cookie crumbs, to create a delectable treat. They are soft and chewy, and are ideal for any cookie fan!

Ingredients: 1 cup Biscoff spread. 1/2 cup unsalted butter, softened. 1 cup packed brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 and 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned oats. 1 cup Biscoff cookie crumbs. 1/2 cup white chocolate chips optional. 1/2 cup chopped pecans or walnuts optional.

Instructions: Preheat your oven to 350F 175C. Line baking sheets with parchment paper. In a large mixing bowl, cream together the Biscoff spread, softened butter, brown sugar, and granulated sugar until well combined and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the old-fashioned oats, Biscoff cookie crumbs, and white chocolate chips if using. If desired, also add chopped pecans or walnuts for extra crunch. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious Biscoff Oatmeal Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

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[hmnals]

A Mojito Colada Smoothie is a great way to enjoy the tropical flavors. This tasty mix of pineapple, coconut, mint, and lime will make you feel like you're on a beach in a tropical paradise. This is a great way to cool off on a hot day or get a tropical treat when you're craving one.

Ingredients: 1 cup frozen pineapple chunks. 1/2 cup frozen coconut chunks. 1/4 cup fresh mint leaves. 1/4 cup fresh lime juice. 2 tablespoons honey or agave nectar. 1/2 cup plain Greek yogurt. 1/2 cup coconut milk. 1 cup ice cubes. Fresh mint leaves and lime slices for garnish.

Instructions: Put frozen chunks of pineapple and coconut in a blender. Then add fresh mint leaves, fresh lime juice, honey or agave nectar, plain Greek yogurt, and coconut milk. Adding ice cubes little by little until you get the consistency you want is how to blend until smooth and creamy. If you think it needs more sweetness, add more honey or agave nectar. Put the Mojito Colada Smoothie into glasses, and then add lime slices and fresh mint leaves on top. Mojito Colada Smoothie is ready to be served right away. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

argaret clark aquatic center

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These Moana cupcakes are a tropical delight! They're infused with coconut and pineapple flavors, making them perfect for a Moana-themed party or a sweet treat for any occasion. The blue color and themed decorations give them an extra touch of magic.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup shredded coconut. 1/4 cup crushed pineapple, drained. Blue food coloring optional. 12 cupcake liners. Moana-themed decorations e.g., edible seashells, palm trees. Frosting of your choice e.g., vanilla or coconut flavored.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in another bowl until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Add the dry ingredients to the wet mixture slowly, mixing in the milk every so often. Don't mix any further than that. Add the coconut shreds and pineapple chunks and mix them in. If you want a tropical blue color, you can add a few drops of blue food coloring. Fill up about two thirds of the way to the top of each cupcake liner with the batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Once the cupcakes are cool, frost them with the frosting of your choice and decorate them with Moana-themed things like edible palm trees and seashells. Serve your Moana-themed cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

genesee county garden tour

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A frozen twist on the classic Sweet and Salty Dog cocktail, this icy concoction combines the tartness of grapefruit with the sweetness of simple syrup and the kick of vodka, all with a hint of salt to enhance the flavors.

Ingredients: 2 oz vodka. 4 oz grapefruit juice. 1 oz simple syrup. 1 pinch of salt. 1 cup ice cubes.

Instructions: Add vodka, grapefruit juice, simple syrup, salt, and ice cubes into a blender. Blend until smooth. Pour into a chilled glass. Garnish with a slice of grapefruit or a twist of grapefruit peel, if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

amavevane acapella

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These Butter Pecan Shortbread Cookies have an irresistible balance of sweetness and nuttiness. They're buttery, crumbly, and chock-full of chopped pecans, making them a delectable treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 cup chopped pecans. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy. Stir in the vanilla extract. Add the all-purpose flour and salt to the butter mixture, and mix until just combined. Gently fold in the chopped pecans. Take a tablespoon-sized amount of dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Repeat the process with the remaining dough, leaving some space between each cookie. Using the tines of a fork, press down lightly on each cookie to create a pattern. Bake the cookies in the preheated oven for about 12-15 minutes or until the edges turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these deliciously sweet and nutty Butter Pecan Shortbread Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

jessica jimerson portfolio

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A hearty and tasty burger recipe from "The Food in My Beard" that comes with a surprise egg and cheese filling. Great for people who like burgers!

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 large eggs. 4 slices of cheese your choice. 4 hamburger buns. 1/4 cup mayonnaise. 1/4 cup ketchup. 1 tablespoon Dijon mustard. Lettuce, tomato, and onion for garnish.

Instructions: Cut the ground beef into 8 equal pieces and press each one into a thin patty. Add salt and pepper to each patty. Carefully place four of the beef patties on top of an egg that has been cracked into a small bowl. Each egg should have a slice of cheese on top of it. To make a stuffed burger, put another beef patty on top of each egg-topped patty and seal the edges. Set your grill or griddle on the stove to medium-high heat to get it ready. For medium-rare, grill the burgers for 4 to 5 minutes on each side. You can cook them longer if you want to. You can toast the buns on the grill or in a toaster while the burgers are cooking. Put the mayonnaise, ketchup, and Dijon mustard in a small bowl and mix them together to make the sauce. Put a lettuce leaf and a tomato slice on the bottom half of each bun before putting the burgers together. Add a slice of onion and a cooked stuffed burger on top of the vegetables. Put the buns on top of the burgers and spread the sauce on the top half of them. Enjoy your Egg Stuffed Burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

albulaps

[hmnals]

This Low Fat Vegan Mexican Taco Bowl has quinoa, black beans, corn, and fresh vegetables that are all very tasty and full of protein. This meal is healthy and filling, and it can be eaten for lunch or dinner.

Ingredients: 1 cup cooked quinoa. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1 avocado, sliced. 1 lime, cut into wedges. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Salsa optional. Lettuce leaves optional.

Instructions: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, and chopped cilantro. Add the cumin, chili powder, salt, and pepper to the bowl and toss to combine. Divide the mixture into serving bowls. Top each bowl with sliced avocado and a squeeze of lime juice. Serve with salsa and lettuce leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

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[hmnals]

These Buffalo Chicken Egg Rolls are a tasty appetizer that comes in a crunchy shell and tastes great with buffalo sauce. The chicken is tender and the cheese is creamy.

Ingredients: 1 lb cooked chicken, shredded. 1/2 cup buffalo sauce. 1 cup shredded mozzarella cheese. 1/2 cup blue cheese dressing. 12 egg roll wrappers. Oil for frying.

Instructions: In a mixing bowl, combine shredded chicken and buffalo sauce. Lay out an egg roll wrapper and place a spoonful of the chicken mixture in the center. Top with shredded mozzarella cheese and drizzle with blue cheese dressing. Fold the sides of the wrapper over the filling, then roll tightly. Seal the edges with water. Heat oil in a deep fryer or skillet to 375F 190C. Fry egg rolls in batches until golden brown, about 3-4 minutes per batch. Remove and drain on paper towels. Serve hot with extra buffalo sauce and blue cheese dressing for dipping.

Prep Time: 20 minutes

Cook Time: 10 minutes

Jennifer Mercier

[hmnals]

These Camo Cupcakes are a creative and fun treat that would be great for people who like camouflage or for parties with a theme. When you mix green and brown batters together, you get a cool camouflage pattern that looks good and stands out.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. Green food coloring. 1/4 cup cocoa powder. 1/4 cup hot water. 1/2 tsp instant coffee powder optional, for deeper color. Camouflage-patterned cupcake liners.

Instructions: Warm up your oven to 350F 175C and put camouflage-patterned cupcake liners in a cupcake tin. Whisk the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in another bowl until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Add the dry ingredients to the wet mixture slowly, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Separate the cupcake batter into two equal parts. Add green food coloring to one part until you get the shade of green you want. In the other bowl, mix the hot water and cocoa powder until the mixture is smooth. If you want to, add the instant coffee powder. This will make the camouflage pattern a darker brown color. You now have a green batter and a dark brown batter. Spoonfuls of each batter should be dropped into the cupcake liners in a random pattern to make the camouflage pattern. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. For a few minutes, let the cupcakes cool in the pan. Then, move them to a wire rack to cool completely. After the cupcakes have cooled, you can frost them and decorate them however you like. Have fun!

Prep Time: 20 minutes

Cook Time: 18-20

the diapered life home

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Indulge in the smooth and refreshing flavors of cold brew iced coffee. This easy and healthy version is perfect for hot summer days or whenever you crave a delicious coffee pick-me-up.

Ingredients: 1 cup coarsely ground coffee beans. 4 cups cold water. Ice cubes. Milk or creamer of your choice optional. Sweetener optional.

Instructions: In a large jar or pitcher, mix the coarsely ground coffee beans with cold water. Make sure to stir the coffee grounds well so that they are completely wet. Let it steep in the fridge for at least 12 hours or overnight. Cover the jar or pitcher. Pour the cold brew concentrate into a different container through a fine-mesh sieve or coffee filter after it has been steeped. This will get rid of the coffee grounds. To serve, put ice cubes in a glass, pour cold brew concentrate over the ice, and add cold water until the strength you want is reached. You can add milk or creamer and sugar to taste if you want to. Mix well. Have fun with your simple and good for you Cold Brew Iced Coffee!

Prep Time: 5 minutes

Cook Time: 0 minutes

Model Railway Club

[hmnals]

These baked lemon ricotta donuts are a delightful treat with a subtle lemony flavor and a moist, cake-like texture. Perfect for breakfast or as a snack with a cup of coffee.

Ingredients: 1 cup ricotta cheese. 2/3 cup granulated sugar. 2 large eggs. 2 tablespoons lemon zest. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. Confectioners' sugar for dusting.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Ricotta cheese, eggs, granulated sugar, lemon zest, lemon juice, and vanilla extract should all be combined in a big bowl. Blend thoroughly. Mix the flour, baking soda, baking powder, and salt in a separate bowl. Alternating between adding melted butter and milk, gradually mix the dry ingredients into the wet ingredients. Blend until barely combined. The batter should be poured into each donut hole in the pan until it is about 3/4 full. When a toothpick is inserted into a donut, it should come out clean after 12 to 15 minutes of baking in a preheated oven. Take out of the oven and let the donuts cool down in the pan for a few minutes, then move them to a wire rack to finish cooling. For an added sugary touch, dust the cooled donuts with confectioners' sugar. Savor your freshly made baked donuts with lemon ricotta!

Prep Time: 15 minutes

Cook Time: 15 minutes

Harshad V. Kulkarni, Ph.D.

[hmnals]

The creamy richness of cashews and the bright flavor of blueberries come together in these delicious gluten-free Frozen Blueberry Cashew Bars. They are great for a cool snack or dessert, especially when it's warmer outside.

Ingredients: 2 cups cashews, soaked overnight. 1 cup dates, pitted. 1/2 cup shredded coconut. 1 cup frozen blueberries. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put parchment paper around the edges of a square baking dish. Place soaked cashews, dates, and shredded coconut in a food processor. Blend them together until a sticky dough forms. The dough should be pressed into the bottom of the baking dish that has been prepared. Put frozen blueberries, maple syrup, coconut oil, vanilla extract, and salt in a blender. Mix until it's smooth. Place the blueberry mix on top of the cashew crust. This should be done at least 4 hours ahead of time, or until the dish is set. After it's set, take it out of the freezer and let it sit for a few minutes before cutting it into bars. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

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