Hotcuppahjo Art

rjazan trotters - muistikuvan - alison mcconwell - reclamation room - kids feest

[hotcuppahjo-art]

This Saucy Shrimp recipe is a delicious copycat version inspired by the Bonefish Grill dish. It features succulent shrimp cooked in a flavorful sauce infused with garlic, white wine, and chicken broth, finished with a bright touch of lemon juice and fresh parsley.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup olive oil. 4 cloves garlic, minced. 1/4 cup white wine. 1/4 cup chicken broth. 1/4 cup chopped fresh parsley. 2 tablespoons lemon juice. Salt and pepper to taste. Crushed red pepper flakes optional.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and saut for about 1 minute until fragrant. Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side. Deglaze the skillet with white wine and chicken broth, scraping up any browned bits from the bottom. Stir in chopped parsley and lemon juice. Season with salt, pepper, and crushed red pepper flakes if desired. Cook for another minute until the sauce thickens slightly. Serve hot, garnished with additional parsley if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

becca cline

[hotcuppahjo-art]

A delightful sweet baked ham prepared in the Instant Pot with a flavorful glaze, resulting in a tender and succulent dish perfect for any occasion.

Ingredients: 1 bone-in ham 6-8 lbs. 1 cup brown sugar. 1/2 cup honey. 1/2 cup Dijon mustard. 1/4 cup apple cider vinegar. 1/4 cup water. 1 teaspoon ground cloves. 1 teaspoon ground cinnamon.

Instructions: Trim excess fat from the ham, leaving a thin layer. In a bowl, mix brown sugar, honey, Dijon mustard, apple cider vinegar, water, ground cloves, and ground cinnamon to create the glaze. Place the trivet in the Instant Pot and add 1 cup of water. Brush the ham with half of the glaze and place it on the trivet. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 15 minutes per pound. Once the cooking is complete, perform a natural release for 15 minutes, then manually release the remaining pressure. Carefully remove the ham from the Instant Pot and place it on a baking sheet. Brush the ham with the remaining glaze and broil in the oven for 5-7 minutes until the glaze caramelizes. Allow the ham to rest for 10 minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

sara hopkins

[hotcuppahjo-art]

These adorable Rice Krispie Trees are a festive and delightful treat, perfect for holiday gatherings or any time you want a whimsical dessert. The classic Rice Krispies mixture is transformed into charming tree shapes and adorned with colorful decorations.

Ingredients: 6 cups Rice Krispies cereal. 4 cups mini marshmallows. 1/4 cup unsalted butter. Green food coloring. Assorted small colored candies or sprinkles.

Instructions: Melt the butter and mini marshmallows together in a large bowl that can go in the microwave. Stir the mixture every 30 seconds until it is smooth. Add a few drops of green food coloring and mix it in until it's the color you want. Mix in the Rice Krispies cereal until it's well mixed in. Press the mixture into a 9x13-inch baking dish that has been greased with your hands or a spatula that has been greased. Let it sit for about 30 minutes to cool down and set. Once it's hard, use cookie cutters in the shape of trees to cut out trees out of the Rice Krispie mix. Add different colored candies or sprinkles to the trees to make them look like ornaments. Let the decorations dry before you serve or package them.

Prep Time: 20 minutes

Cook Time: 10 minutes

acemat

[hotcuppahjo-art]

These rich brownies have the classic tastes of peanut butter and jelly, plus crushed potato chips give them a surprising crunch. They're salty, sweet, and impossible to resist!

Ingredients: 1 cup peanut butter. 1/2 cup jelly your favorite flavor. 1 cup crushed potato chips. 1/2 cup butter. 1 cup sugar. 2 eggs. 1 teaspoon vanilla extract. 1/3 cup cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a medium saucepan, melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined. Mix in peanut butter until smooth. Stir in cocoa powder, flour, and salt until just combined. Spread half of the batter into the prepared baking pan. Evenly spread jelly over the batter, then sprinkle crushed potato chips on top. Carefully spread the remaining batter over the potato chips and jelly layer. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

capillaries journal

[hotcuppahjo-art]

Port wine's rich flavors are blended into a delicious Portuguese plum jam called Compota de Ameixas com Vinho do Porto. This jam is excellent as a filling for pastries, as well as for spreading on toast and pairing with cheese.

Ingredients: 1 kg fresh plums, pitted and chopped. 250 ml Port wine. 400 g sugar. 1 cinnamon stick. 1 lemon, zest and juice.

Instructions: The sugar, Port wine, and plums should all be combined in a large saucepan. To the saucepan, add the lemon zest, lemon juice, and cinnamon stick. Simmer the mixture in the saucepan over medium heat, stirring from time to time. After lowering the heat to low, simmer the mixture for 30 to 40 minutes, or until it thickens and takes on the consistency of jam that you want. If any foam appears on the surface, skim it off. Take the cinnamon stick off and throw it away. Ladle the hot jam into sterile jars with caution, making sure to leave a small space at the top. Put the jar lids on tightly. When storing the jars in a cool, dark location, let them cool to room temperature. It's now time to enjoy your Compota de Ameixas com Vinho do Porto!

Prep Time: 20 minutes

Cook Time: 40 minutes

bissau economics lab

[hotcuppahjo-art]

These shrimp enchiladas are a tasty take on regular enchiladas. They are filled with seasoned shrimp and gooey cheese, then covered in enchilada sauce and baked until they are golden brown.

Ingredients: 1 lb shrimp, peeled and deveined. 8 small flour tortillas. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1 can 10 oz enchilada sauce. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Before you serve the shrimp, make sure it's pink and fully cooked. This should take about two to three minutes per side. Ground cumin, chili powder, salt, and pepper can be used to season shrimp. Take it off the heat. Put a little enchilada sauce in the bottom of a baking dish. Put some of the shrimp mixture on each flour tortilla, then top with Monterey Jack and cheddar cheese. Roll the tortillas up tight. Put it in the baking dish seam side down. Spread the rest of the enchilada sauce out evenly on top of the tortillas that have been rolled. Add any extra cheese that you have left to the enchiladas. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Add chopped cilantro as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

phyllis fitzsimons

[hotcuppahjo-art]

These Birthday Cake Cupcakes are a fun and colorful treat perfect for any birthday celebration. They are moist, fluffy, and topped with a delightful vanilla frosting.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup sour cream. 1/2 cup whole milk. 1/2 cup rainbow sprinkles. For frosting: 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup whole milk. 1 tsp vanilla extract. Additional rainbow sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and the sour cream and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Gently fold in the rainbow sprinkles. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. To make the frosting, beat the softened butter until creamy. Gradually add in the powdered sugar, milk, and vanilla extract, and beat until smooth and fluffy. Once the cupcakes are completely cooled, pipe or spread the frosting onto the cupcakes as desired. Decorate with additional rainbow sprinkles, and your Birthday Cake Cupcakes are ready to celebrate!

Prep Time: 20 minutes

Cook Time: 20 minutes

ou amestop

[hotcuppahjo-art]

This pudding is great for the summer because it is cool and healthy. Strawberry slices add a burst of sweetness and antioxidants, and chia seeds add a healthy dose of fiber and omega-3s.

Ingredients: 1 cup almond milk. 1/4 cup chia seeds. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1 cup fresh strawberries, sliced.

Instructions: In a bowl, mix almond milk, chia seeds, maple syrup, and vanilla extract. Let it sit in the refrigerator for at least 2 hours or overnight until thickened. Layer the chia pudding with sliced strawberries in serving glasses. Top with additional strawberries if desired. Serve chilled.

Prep Time: 5 minutes

Cook Time: 0 minutes

roxana nastase

[hotcuppahjo-art]

A delightful appetizer featuring crispy bacon-wrapped tater tots with a spicy kick from jalapenos, served with a creamy jack cheese dipping sauce.

Ingredients: 1 package tater tots. 8 slices bacon, cut in half crosswise. 2 jalapenos, seeded and halved lengthwise. 1 cup shredded jack cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon chopped chives. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. Wrap each tater tot with a half slice of bacon and secure with a toothpick. Place on a baking sheet lined with parchment paper. Place jalapeno halves on the same baking sheet. Bake tater tots and jalapenos for 20-25 minutes or until bacon is crispy and tater tots are golden brown. Meanwhile, in a small saucepan, combine shredded jack cheese, mayonnaise, sour cream, chopped chives, and garlic powder over low heat. Stir until cheese is melted and the mixture is smooth. Season with salt and pepper to taste. Once tater tots and jalapenos are done, remove toothpicks from tater tots and chop jalapenos finely. Serve the tater tots and jalapenos with the jack cheese dipping sauce. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

sammamish high school

[hotcuppahjo-art]

Enjoy the rich chocolate flavor of these brownies. They're simple to make and great for when you're craving something sweet.

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. 3/4 cup unsweetened cocoa powder. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased and floured. Put flour, sugar, cocoa powder, oil, eggs, vanilla extract, and salt in a large bowl. Mix everything together well. You can add chocolate chips and chopped nuts, if you want. Place the batter in the baking pan that has been prepared and spread it out evenly. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out with moist crumbs but no wet batter. Let the brownies cool all the way in the pan before you cut them into squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

kristys portfolio

[hotcuppahjo-art]

This Cookies and Cream Fudge recipe lets you enjoy the delicious taste of white chocolate and chocolate sandwich cookies together. It's simple and delicious enough for any event.

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1 1/2 cups crushed chocolate sandwich cookies Oreo or similar. 1/2 cup coarsely chopped chocolate sandwich cookies for topping.

Instructions: Cover a square 8x8-inch 20x20 cm baking pan with parchment paper, leaving extra on the sides to make it easy to take off. Put the white chocolate chips, sweetened condensed milk, and unsalted butter in a bowl that can go in the microwave. Add 30 seconds of heat at a time and stir the mixture every 30 seconds until it is smooth and melted. After adding the vanilla extract, stir it in well. Make sure the crushed chocolate sandwich cookies are spread out evenly in the fudge mixture as you fold them in. Spread out the fudge mixture in the baking pan that has been prepared. Put the chocolate sandwich cookies that have been roughly chopped on top of the fudge. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Cut it into squares or rectangles after putting it on a cutting board. Enjoy your Cookies and Cream Fudge after you've made it!

Prep Time: 15 minutes

Cook Time: 2 minutes

I am sleepless

[hotcuppahjo-art]

These chocolate-covered coconut bites are a perfect sweet treat because they are rich and tasty. Plus they're easy to make and don't have any gluten.

Ingredients: 2 cups shredded coconut. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup dairy-free chocolate chips.

Instructions: Shred coconut, melt coconut oil, add maple syrup, vanilla extract, and salt to a bowl. You can put the balls on a baking sheet that has been lined with parchment paper. Put it in the freezer for 30 minutes so it can set. In 30-second bursts, stir the chocolate chips in a bowl that can go in the microwave until the mixture is smooth. With a fork, coat each coconut bite evenly with the melted chocolate. Put the chocolate back on the baking sheet and freeze it for another 30 minutes, or until it sets. Keep in the fridge in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 60 minutes

fremont asian christian church

[hotcuppahjo-art]

A delicious and gluten-free meal made in the Instant Pot, combining tender chicken, fresh broccoli, and cheesy rice. Perfect for a quick and easy weeknight dinner.

Ingredients: 1 cup gluten-free long-grain white rice. 1 1/2 cups chicken broth. 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 cups broccoli florets. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Press the 'Saut' button on your Instant Pot and add the olive oil. Once hot, add the diced onions and minced garlic. Saut for 2-3 minutes until they become translucent. Add the chicken pieces and cook for another 3-4 minutes until they start to brown. Stir in the rice, dried thyme, paprika, salt, and pepper. Cook for an additional 2 minutes to toast the rice. Pour in the chicken broth and ensure nothing is stuck to the bottom of the pot. Close the Instant Pot lid, set the vent to 'Sealing,' and select the 'Pressure Cook' or 'Manual' mode for 5 minutes. Once the cooking cycle is complete, do a quick pressure release by turning the vent to 'Venting.' Carefully open the lid and stir in the broccoli florets and shredded cheddar cheese. Close the lid again without turning on the Instant Pot and let the residual heat steam the broccoli and melt the cheese for about 5 minutes. Afterward, stir everything together until the cheese is fully melted and the broccoli is tender. Serve hot and enjoy your gluten-free Instant Pot Chicken, Broccoli, and Cheddar Rice!

Prep Time: 15 minutes

Cook Time: 10 minutes

reimagine the world

[hotcuppahjo-art]

This Easy Vegan Ramen is a tasty and comforting dish that you can make in no time. It will satisfy your hunger because it is full of vegetables and a rich broth.

Ingredients: 4 cups vegetable broth. 2 cups water. 2 tbsp soy sauce. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 packs ramen noodles. 2 cups sliced mushrooms. 2 cups baby spinach. 2 green onions, thinly sliced. 1 tbsp sesame oil. 1 tbsp miso paste. 1 tbsp rice vinegar. 1 tsp sriracha sauce optional.

Instructions: Put water and vegetable broth in a large pot and heat them over medium-low. Put in the ginger, garlic, and soy sauce. For 5 minutes, let it cook. In the meantime, cook the ramen noodles according to the directions on the package. Remove the water and set it aside. After you add the mushrooms, let the soup cook for five more minutes. You can add sriracha sauce, green onions, baby spinach, sesame oil, miso paste, rice vinegar, and more if you want. Put the cooked noodles in bowls, and then pour the vegetable broth over them. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

seadean

[hotcuppahjo-art]

Start your day with this delicious and nutritious Wild Blueberry Vanilla Matcha Smoothie. Packed with antioxidants from wild blueberries and the health benefits of matcha, it's a refreshing and energizing way to kickstart your morning.

Ingredients: 1 cup frozen wild blueberries. 1 banana, peeled and sliced. 1 teaspoon matcha powder. 1/2 cup vanilla Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional. Fresh blueberries and mint leaves for garnish optional.

Instructions: In a blender, mix the frozen blueberries, banana slices, matcha powder, vanilla Greek yogurt, almond milk, and honey if using. You can also add a handful of ice cubes if you want your smoothie to be thicker. If you need to, scrape down the sides of the blender as you blend the ingredients until they are smooth and creamy. If you want to make the smoothie sweeter, you can add more honey. Use a glass or bowl to pour the Wild Blueberry Vanilla Matcha Smoothie into. On top, if you want, you can put fresh blueberries and mint leaves. Serve your healthy breakfast smoothie right away and enjoy it!

Prep Time: 5 minutes

Cook Time: 0 minutes

vzw catpower

[hotcuppahjo-art]

These Lumps of Coal Treats are a playful and delicious twist on traditional rice crispy treats. Perfect for themed parties or as a humorous gift, these treats are simple to make and fun to customize!

Ingredients: 1/2 cup 1 stick unsalted butter. 1 package 10 oz mini marshmallows. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 5 cups crispy rice cereal. 1/4 cup black cocoa powder. 1 cup black candy melts. Edible white food coloring marker.

Instructions: In a large microwave-safe bowl, melt the butter and mini marshmallows together in 30-second intervals, stirring after each interval, until smooth and fully combined. Stir in the vanilla extract and salt. Add the crispy rice cereal to the marshmallow mixture and gently fold until well coated. Divide the mixture in half. Add the black cocoa powder to one half and mix until evenly colored. Using your hands, shape portions of the cocoa-flavored mixture into coal-like lumps and place them on a parchment-lined baking sheet. You can create various sizes and shapes for a realistic look. In a microwave-safe bowl, melt the black candy melts according to the package instructions. Dip the back side of each cocoa-flavored lump into the melted candy to create a glossy appearance, then return them to the baking sheet. While the candy coating is still wet, use an edible white food coloring marker to add details like cracks or writing to resemble coal pieces. Allow the lumps of coal treats to set at room temperature or in the refrigerator until the candy coating is firm. Once set, your lumps of coal treats are ready to be enjoyed or shared! Store in an airtight container to keep them fresh.

Prep Time: 20 minutes

Cook Time: 10 minutes

phyllis fitzsimons

[hotcuppahjo-art]

A refreshing and light summer soup, this watermelon gazpacho is bursting with flavor and nutrients. It's a perfect dish to enjoy on a hot day or as a starter for a vegan meal.

Ingredients: 4 cups chopped watermelon. 1 large tomato, chopped. 1 cucumber, peeled and chopped. 1 red bell pepper, chopped. 1/4 cup red onion, chopped. 2 cloves garlic, minced. 1/4 cup fresh basil leaves. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: In a blender, combine the watermelon, tomato, cucumber, bell pepper, red onion, garlic, and basil leaves. Blend until smooth. Add olive oil and red wine vinegar, and blend again until well combined. Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving. Serve cold, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

senator cano