Iridescence

Puacc 2018 - Communaut S Chr Tiennes De Base Wallonie Et Bruxelles - Mr Harris First Grade - Pixel Population - skilo

[iridescencel]

These bacon-wrapped jalapeno poppers are the perfect combination of spicy and savory. Creamy cheese filling wrapped in crispy bacon makes for a mouthwatering appetizer or snack.

Ingredients: 12 fresh jalapeno peppers. 12 slices of bacon. 8 oz cream cheese. 1/2 cup shredded cheddar cheese. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Toothpicks.

Instructions: Set the oven temperature to 375F 190C. Jalapeo peppers should be cleaned and cut in half lengthwise. To make poppers milder, remove the seeds and membranes. Cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper should all be combined in a bowl. Blend until thoroughly blended. Spoon the cheese mixture into each of the jalapeo halves. Place a piece of bacon around each filled jalapeo half and fasten it with a toothpick. Arrange the jalapeo poppers wrapped in bacon on a baking sheet covered with parchment paper. Bake for 20 to 25 minutes, or until the peppers are soft and the bacon is crispy, in a preheated oven. Take out of the oven and allow it to cool down a little before serving. Savor your tasty jalapeo poppers wrapped in bacon!

Prep Time: 15 minutes

Cook Time: 25 minutes

Ath Rail

[iridescencel]

Mexican Chicken Casserole is a hearty and tasty dish that can feed a lot of people. It has Mexican spices on the black beans, corn, tomatoes, cheese, and tender shredded chicken. It's a very tasty and filling meal. Adding sour cream makes it creamier, and adding fresh cilantro gives it a burst of freshness.

Ingredients: 2 cups cooked shredded chicken. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 10 oz diced tomatoes with green chilies, drained. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: Turn on your oven and heat it up to 375F 190C. Shred the chicken and put it in a large bowl. Add the black beans, corn, diced tomatoes with green chilies, cheddar cheese, Monterey Jack cheese, sour cream, chopped cilantro, chili powder, cumin, salt, and pepper. Combine well. Put the mix into a 9x13-inch baking dish that has been greased. Put the mixture in the baking dish and spread it out evenly. After the oven is hot, bake for 25 to 30 minutes, or until everything is hot and bubbly. If you want, you can serve it hot with tortilla chips on the side and extra chopped cilantro on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Lakasvb

[iridescencel]

These Blueberry Oatmeal Breakfast Cookies are a delicious and convenient option for busy mornings. Packed with wholesome ingredients, they provide a satisfying and nutritious start to your day.

Ingredients: 1 cup rolled oats. 1 ripe banana, mashed. 1/4 cup almond butter. 1/4 cup blueberries. 1 tablespoon honey. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine mashed banana, almond butter, honey, and vanilla extract. Stir in the rolled oats, cinnamon, and salt until well mixed. Gently fold in the blueberries. Scoop spoonfuls of the dough onto the prepared baking sheet, flattening them slightly with a fork. Bake for 12-15 minutes or until the cookies are golden around the edges. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 15 minutes

kofa high school

[iridescencel]

Cool off with these refreshing and fruity honeydew melon berry popsicles! Made with fresh honeydew melon, mixed berries, and coconut water, they're a delightful treat for hot summer days or anytime you need a sweet and icy snack.

Ingredients: 1/2 honeydew melon, diced. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup honey or agave nectar. 1 cup coconut water.

Instructions: In a blender, combine diced honeydew melon, mixed berries, honey or agave nectar, and coconut water. Blend until smooth. Pour mixture into popsicle molds. Insert popsicle sticks into molds. Freeze for at least 4 hours or until completely set. To unmold, run warm water over the outside of the molds for a few seconds to loosen the popsicles.

Prep Time: 10 minutes

Cook Time: 0 minutes

Steve's Place

[iridescencel]

This baked potato soup made in a slow cooker is smooth, warm, and full of flavor. On cold days or when you just want a hearty soup, this is the perfect meal.

Ingredients: 6 large russet potatoes, peeled and diced. 1 medium onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup water. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried oregano. 1/2 teaspoon black pepper. 1 cup heavy cream. 1 cup shredded cheddar cheese. Salt to taste. Optional toppings: chopped green onions, crispy bacon bits, sour cream.

Instructions: Diced potatoes, chopped onion, minced garlic, chicken broth, water, thyme, rosemary, oregano, and black pepper should all be put in a slow cooker. Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are soft. You can use an immersion blender to make the soup smooth, or you can mash the potatoes to make it chunkier. Add heavy cream and cheddar cheese shreds and stir until the cheese melts and the soup becomes smooth. Add salt to your liking. Add chopped green onions, crispy bacon bits, and a dollop of sour cream on top of the hot dish if you want.

Prep Time: 15 minutes

Cook Time: 360 minutes

Baby Gifts

[iridescencel]

This Grilled Potato Salad with Scallion Pesto is a delightful combination of smoky grilled potatoes and a vibrant scallion pesto. It's a perfect side dish for your barbecue or a light meal on its own. The creamy pesto adds a burst of flavor to the tender, grilled potatoes, making it a crowd-pleaser at any gathering.

Ingredients: 1.5 lbs small potatoes, halved. 2 tablespoons olive oil. Salt and black pepper to taste. 1 cup fresh scallions, chopped. 1/2 cup fresh basil leaves. 1/4 cup toasted pine nuts. 2 cloves garlic, minced. 1/2 cup grated Parmesan cheese. 1/2 cup extra-virgin olive oil. 2 tablespoons lemon juice. 4 cups mixed greens. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced.

Instructions: Preheat the grill to medium-high heat. In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, salt, and black pepper. Grill the potatoes for 15-20 minutes, turning occasionally, until they are tender and have grill marks. While the potatoes are grilling, prepare the scallion pesto. In a food processor, combine the chopped scallions, basil leaves, toasted pine nuts, minced garlic, grated Parmesan cheese, and lemon juice. Pulse until smooth. With the food processor running, slowly drizzle in the 1/2 cup of extra-virgin olive oil until the pesto is well combined. Season with salt and black pepper to taste. Once the potatoes are done grilling, transfer them to a serving platter. In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion. Drizzle the scallion pesto over the grilled potatoes and toss to coat. Place the dressed potatoes on top of the salad mixture. Serve immediately and enjoy your Grilled Potato Salad with Scallion Pesto!

Prep Time: 15 minutes

Cook Time: 20 minutes

Trip Dont Fall

[iridescencel]

This Vegan Hummus Veggie Burger tastes great and is made from plants. With its creamy hummus and wide range of fresh vegetables, it's a tasty and healthy way to satisfy your burger cravings. It's easy to make and great for a hearty meal.

Ingredients: 1 cup cooked chickpeas. 1/2 cup hummus. 1/2 cup grated carrots. 1/2 cup diced bell peppers assorted colors. 1/4 cup chopped fresh spinach. 1/4 cup finely chopped red onion. 1/4 cup breadcrumbs. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce leaves for garnish. Tomato slices for garnish. Pickles for garnish.

Instructions: Put the cooked chickpeas and hummus in a food processor and blend them together. Mix until it's smooth. Move the chickpea and hummus mix to a mixing bowl. To the bowl, add the red onion, breadcrumbs, ground cumin, paprika, salt, and pepper. Also add the diced bell peppers and bell peppers. Mix the ingredients together until they are well mixed. Split the mixture in half and shape each half into a burger patty. Set a grill or a skillet over medium-high heat to get it hot. Before you serve the veggie burger patties, make sure they are golden brown and fully cooked. This should take about four to five minutes on each side. Put the whole wheat burger buns on the grill and toast them for one minute, or until they get a little brown. Spread a lot of hummus on the bottom half of each bun before putting the burgers together. You can put a veggie burger on top of the hummus. Add pickles, tomato slices, and lettuce leaves on top. Put the top half of the bun on top of the toppings to finish. You can pair the Vegan Hummus Veggie Burgers with any side dish you like. Enjoy your tasty and healthy vegan burger!

Prep Time: 20 minutes

Cook Time: 10 minutes

Baby Gifts

[iridescencel]

Create beautiful and customizable macarons by drawing onto them with edible ink. These delicate French treats are not only visually appealing but also a delightful treat for any occasion.

Ingredients: 2 cups almond flour. 2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Edible ink pens assorted colors. Food coloring optional.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Pulse until finely chopped and thoroughly combined. Beat the egg whites in a different bowl until frothy, then gradually beat in the granulated sugar. Until stiff peaks form, beat. Till everything is well combined, gently fold the almond flour mixture into the egg white mixture. If desired, add food coloring and vanilla extract, and fold the batter until it takes on the consistency of lava. Spoon the batter into a piping bag fitted with a round tip, and pipe tiny circles, allowing space between them, onto the baking sheet that has been prepared. To smooth out the surface and get rid of air bubbles, tap the baking sheet a few times on the counter. The macarons should be left to sit at room temperature for 20 to 30 minutes in order to form a dry shell. The macarons should be baked for 15 to 18 minutes in a preheated oven, or until they remove easily from the parchment paper. Take them out of the oven and leave them on the baking sheet to cool completely. After the macarons cool completely, decorate the flat side of the macarons with your favorite designs or decorations using edible ink pens. When you are ready to sandwich two macaron shells with your preferred filling such as buttercream, ganache, or jam, let the edible ink dry. Present and savor your mouthwatering Macarons with edible ink!

Prep Time: 30 minutes

Cook Time: 15 minutes

Argyll Art Jr

[iridescencel]

Spaghetti Aglio e Olio is a classic Italian pasta dish that translates to spaghetti with garlic and oil. It's simple yet flavorful, perfect for a quick weeknight dinner or a cozy meal.

Ingredients: 1/2 pound spaghetti. 4 cloves garlic, thinly sliced. 1/2 teaspoon red pepper flakes. 1/2 cup extra-virgin olive oil. Salt, to taste. 1/4 cup chopped fresh parsley. 1/4 cup grated Parmesan cheese optional.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. Toss in the garlic and red pepper flakes. Cook for about two minutes, or until the garlic turns golden brown. Put cooked spaghetti, garlic, and red pepper flakes into the pan. Mix everything together well, and if you need to make a light sauce, add the pasta water that you saved. Add salt to taste, and then mix in the chopped parsley. If you want, you can serve it hot with grated Parmesan cheese on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

Merhrs Cake Corner

[iridescencel]

Indulge in the delicate flavors of matcha green tea combined with creamy mascarpone white chocolate filling, all nestled in a buttery shortbread crust. Topped with crisp meringues, this tart is a delightful treat for matcha lovers.

Ingredients: 1 cup all-purpose flour. 2 tablespoons matcha green tea powder. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 4 ounces mascarpone cheese. 4 ounces white chocolate, melted. 1/2 cup heavy cream. 2 egg whites. 1/4 cup granulated sugar. 1/4 teaspoon cream of tartar.

Instructions: Set the oven to 350F 175C and heat it up. Put flour, matcha powder, butter, sugar, and salt in a food processor and blend them together. Pulse the ingredients together until they look like big crumbs. Cover the bottom and sides of a tart pan with the mixture by pressing it in. Use a fork to make holes in the bottom. Put the crust in the oven for 20 to 25 minutes, or until it turns a light golden color. Allow it to totally cool down. Beat the mascarpone cheese in a bowl until it is smooth. Slowly add the melted white chocolate and mix it in until it's well mixed in. Whip the heavy cream in a different bowl until stiff peaks form. Mix the whipped cream into the mascarpone mixture slowly until it is smooth. If you want to make the tart crust look even, spread the mascarpone white chocolate cream over it. To make the meringues, beat the egg whites in a clean bowl until they foam up. Keep beating after adding the cream of tartar until soft peaks form. Slowly add the sugar while beating the mixture all the time until stiff, shiny peaks form. Use a pipe or spoon to put the meringue on a baking sheet that has parchment paper on it. The meringues should be baked at 200F 95C for 1.5 to 2 hours, or until they are dry and crisp. Once the tart is cool, put meringues on top of it. Put the tart in the fridge for at least an hour before you serve it. Cut it up and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

Merseyside Etsy Team

[iridescencel]

These Shredded Beef Tacos taste great and fill you up. The beef that was slow-cooked is soft and full of tasty spices, which makes it perfect for soft taco tortillas. Put your favorite toppings on them and have a Mexican-style meal at home!

Ingredients: 1 lb beef chuck roast. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeo pepper, diced. 1 can 14 oz diced tomatoes. 1 tsp chili powder. 1 tsp cumin. Salt and pepper to taste. 8 small taco tortillas. 1 cup shredded lettuce. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup fresh cilantro, chopped. Lime wedges for garnish.

Instructions: Chili powder, cumin, salt, and pepper should be used to season the beef chuck roast. Season the beef and put it in a slow cooker. Put chopped onion, minced garlic, diced jalapeo pepper, and diced tomatoes in the slow cooker. Leave the lid on and set the heat to low. Cook for 8 hours, or until the beef is soft and free to shred with a fork. Take the beef out of the crock pot and use two forks to shred it. Put the vegetables and shredded beef back into the slow cooker and mix them together. You can heat the tortillas for tacos in a pan or the microwave. Put a spoonful of the shredded beef mixture on each tortilla to make the tacos. Add sour cream, chopped cilantro, cheddar cheese, and shreds of lettuce on top. Add lime wedges as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

Rga Bicester

[iridescencel]

This Cheesy Ham Dip in a Bread Bowl is a crowd-pleaser, combining the savory goodness of diced ham and melted cheddar cheese with the convenience of a bread bowl. It's perfect for parties, gatherings, or simply as a delicious snack!

Ingredients: 1 round loaf of bread. 1 cup diced cooked ham. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup diced green onions. 1/4 cup diced red bell pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. From the top of the loaf of bread, cut out the middle, leaving about an inch of space around the edges. Put shredded cheddar cheese, diced ham, diced green onions, diced red bell pepper, garlic powder, onion powder, salt, and pepper in a bowl. Mix the ingredients together. Combine well. Put the mixture into the bread loaf that has been hollowed out. Put the bread loaf's top back on. To bake, cover the loaf with foil and set it on a baking sheet. Put it in the oven for 20 to 25 minutes, or until the bread is golden and the dip is hot. Open the bread bowl up and serve it hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

miguel rodriguez

[iridescencel]

This traditional spaghetti sauce has a lot of flavor and goes well with all of your favorite pasta dishes. It's easy to make and tastes great!

Ingredients: 2 cans 28 ounces each crushed tomatoes. 1/4 cup olive oil. 1 onion, finely chopped. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: In a large saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, saut until softened, about 5 minutes. Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer uncovered for 30 minutes, stirring occasionally. Taste and adjust seasoning if needed. Serve over cooked spaghetti noodles.

Prep Time: 10 minutes

Cook Time: 35 minutes

Sendai Earthquake Japan

[iridescencel]

Enjoy this classic guacamole recipe with ripe avocados, fresh tomatoes, and a zesty lime kick. Perfect for parties or as a snack!

Ingredients: 3 ripe avocados. 1 small onion, finely chopped. 2 roma plum tomatoes, diced. 1 lime, juiced. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon ground cumin. 1/2 teaspoon cayenne pepper. 3 tablespoons fresh cilantro, chopped.

Instructions: Cut the avocados in half, take out the seeds, and scoop out the flesh into a bowl. Use a fork or potato masher to mash the avocados until the texture you want is reached. The chopped onion, diced tomatoes, minced garlic, and chopped cilantro should all be added at this point. Salt, cumin, cayenne pepper, and lime juice should all be added to the mix. Make sure that everything is well mixed. If you think it needs more salt or lime juice, taste it and add more of either. Place plastic wrap over the guacamole, making sure it touches the top to keep it from turning brown. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. You can eat it with tacos, tortilla chips, or your other favorite Mexican food.

Prep Time: 15 minutes

Cook Time: 0 minutes

Argyll Art Jr

[iridescencel]

Indulge in the perfect blend of sweet white chocolate, tart cranberries, and crunchy macadamia nuts with these Cranberry Bliss Cookies. A delightful treat for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 3 cups all-purpose flour. 1 cup white chocolate chips. 1 cup dried cranberries. 1/2 cup chopped macadamia nuts.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the baking soda, all-purpose flour, and baking powder together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Along with the chopped macadamia nuts, add the white chocolate chips and mix them in. Place cookie dough spoonfuls on the baking sheets that have been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 10 minutes

Peter Hansen

[iridescencel]

This vibrant purple cabbage salad is bursting with bright flavors and is so filling. It's perfect for a keto-friendly meal with its low-carb and high-nutrient ingredients.

Ingredients: 1 small purple cabbage, thinly sliced. 1/2 red onion, thinly sliced. 1/2 cup chopped cilantro. 1 avocado, diced. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Put the avocado, red onion, cilantro, and purple cabbage in a large bowl and mix them together. Mix the apple cider vinegar, lemon juice, salt, and pepper with a whisk in a small bowl. Add the dressing to the salad and mix it all together. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Salontique

[iridescencel]

Fresh and crisp slaw with a hint of sweetness from fresh pineapple. This pineapple slaw salad is a delightful blend of flavors and textures that will brighten up any meal.

Ingredients: 1/2 medium cabbage, thinly sliced. 1 cup fresh pineapple chunks. 1/2 red onion, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/2 cup mayonnaise. 2 tablespoons honey. 2 tablespoons apple cider vinegar. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: In a large bowl, combine the thinly sliced cabbage, fresh pineapple chunks, red onion, and red bell pepper. In a separate small bowl, whisk together the mayonnaise, honey, and apple cider vinegar until well combined. Pour the dressing over the cabbage and pineapple mixture and toss to coat evenly. Season the salad with salt and pepper to taste. Chill the pineapple slaw salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Garnish with chopped fresh cilantro just before serving. Enjoy your fresh and crisp pineapple slaw salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Deli Icious