Katja Ruge Photography

Alkmaar Andaman Pearl - First Congregational Church - Flippers Gymnastics - Slowdriver Records - Texas State Shuffleboard Association

[katjaruge]

Savor these rich, creamy, and precisely sweetened Paleo chocolate caramels made with coconut sugar and honey. They have a velvety texture from the coconut oil and cream combination, and a deliciously bittersweet contrast from the dark chocolate coating.

Ingredients: 1 cup coconut cream. 1/2 cup coconut sugar. 1/4 cup honey. 1/4 cup coconut oil. 1/2 teaspoon vanilla extract. Pinch of sea salt. 1 cup dark chocolate chips Paleo-friendly.

Instructions: In a saucepan, combine coconut cream, coconut sugar, honey, coconut oil, vanilla extract, and sea salt. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a caramel-like consistency about 15-20 minutes. Pour the caramel mixture into a parchment-lined dish and let it cool in the refrigerator until firm about 1-2 hours. Once the caramel has set, cut it into small squares or rectangles. Melt the dark chocolate chips in a double boiler or microwave. Dip each caramel square into the melted chocolate, coating it completely. Place the chocolate-coated caramels on a parchment-lined tray and refrigerate until the chocolate sets about 30 minutes. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Oklahoma Diagnostic Imaging

[katjaruge]

This Amazing Pecan Pie Cobbler combines the rich flavors of pecan pie with the comforting texture of a cobbler. It's a delightful dessert that's perfect for any occasion, from family gatherings to holiday feasts.

Ingredients: 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 3/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 1/4 cup milk. 1 teaspoon vanilla extract. 1 cup chopped pecans. 1 cup packed light brown sugar. 1/2 cup corn syrup. 1/3 cup unsalted butter, melted. 3 large eggs, beaten.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13-inch baking dish. In a medium bowl, mix together flour, baking powder, salt, and granulated sugar. Stir in 1/2 cup melted butter, milk, and vanilla extract until well combined. Fold in chopped pecans. Spread the mixture evenly into the prepared baking dish. In another bowl, mix together brown sugar, corn syrup, 1/3 cup melted butter, and beaten eggs until smooth. Pour the pecan pie filling over the batter in the baking dish. Bake in the preheated oven for 40-45 minutes, or until the cobbler is set and golden brown. Serve warm with a scoop of vanilla ice cream, if desired.

Prep Time: 15 minutes

Cook Time: 45 minutes

Gmtserv Romania

[katjaruge]

The outside of these vegan waffles is crunchy, and the inside is soft. They're great for breakfast or brunch. They are made with only a few simple ingredients and come from plants.

Ingredients: 1 cup flour. 1 tbsp baking powder. 1 tbsp sugar. 1 cup almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. Pinch of salt.

Instructions: Put the flour, baking powder, sugar, and salt in a bowl and mix them together. Vanilla extract, almond milk, and melted coconut oil should all be added. Mix everything together until a smooth batter forms. Warm up the waffle iron and use cooking spray or coconut oil to lightly grease it. Spread the batter out evenly on a waffle iron that has already been heated. Close the lid and cook the waffles as directed on the iron until they are golden and crispy. With care, take the waffles out of the iron and serve them hot with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

C'est Assez

[katjaruge]

Indulge in the refreshing taste of summer with this delightful fresh peach ice cream. Made with ripe peaches and creamy goodness, it's a perfect treat for hot days or any time you crave a sweet, fruity dessert.

Ingredients: 4 large ripe peaches, peeled and chopped. 1 cup sugar. 2 cups heavy cream. 1 cup whole milk. 1 teaspoon vanilla extract.

Instructions: In a blender, puree the peaches with sugar until smooth. In a large bowl, mix the peach puree with heavy cream, whole milk, and vanilla extract until well combined. Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Once the ice cream reaches desired consistency, transfer it to a container and freeze for an additional 2-3 hours before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Blackwater Cockapoos

[katjaruge]

A delicious and hearty creamy mushroom and 3 bean soup that combines the earthy flavors of mushrooms with the protein-packed goodness of three different beans. Perfect for a comforting meal!

Ingredients: 1 cup canned black beans, drained and rinsed. 1 cup canned kidney beans, drained and rinsed. 1 cup canned white beans, drained and rinsed. 2 cups mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and onions, and saut until they become tender. Sliced mushrooms should be added and cooked until they release moisture and turn golden brown. Add the kidney, black, and white beans and stir. Add salt, pepper, and dried thyme after adding the vegetable broth. After bringing the soup to a simmer, cook it for 15 to 20 minutes. Stir in heavy cream and turn the heat down to low. Simmer the soup for a further five to ten minutes, or until it is thoroughly heated. Taste and adjust seasoning. Garnish with freshly chopped parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

City Rockfest Tour 2018

[katjaruge]

Vegetable Waffle Dosai is a delightful fusion of South Indian dosa and waffles. It's crispy on the outside, soft on the inside, and loaded with the goodness of colorful vegetables. Perfect for a unique and tasty breakfast or snack!

Ingredients: 1 cup rice flour. 1/2 cup semolina. 1/2 cup yogurt. 1/2 cup water. 1/2 cup finely chopped mixed vegetables carrots, bell peppers, onions. 1/2 tsp cumin seeds. 1/2 tsp black pepper powder. Salt to taste. Cooking oil for greasing.

Instructions: In a mixing bowl, combine rice flour, semolina, yogurt, and water to make a smooth batter. Add chopped vegetables, cumin seeds, black pepper powder, and salt to the batter. Mix well. Preheat your waffle iron and lightly grease it with cooking oil. Pour a ladleful of the batter onto the waffle iron and spread it evenly. Close the lid and cook until golden brown and crispy. Repeat the process with the remaining batter, greasing the waffle iron as needed. Serve the Vegetable Waffle Dosai hot with chutney or sambar.

Prep Time: 15 minutes

Cook Time: 20 minutes

Hottub Chemicals Ireland

[katjaruge]

A refreshing and nutritious smoothie packed with green goodness and a zingy kick of ginger.

Ingredients: 1 cup spinach. 1/2 cup chopped cucumber. 1/2 cup chopped pineapple. 1 tablespoon grated ginger. 1/2 cup coconut water. 1/2 cup almond milk. 1 tablespoon honey or agave syrup. Ice cubes optional.

Instructions: Grate ginger, put pineapple, spinach, coconut water, almond milk, and honey or agave syrup into a blender. Mix until it's creamy and smooth. You can add ice cubes and blend again to make it smooth if you want to. Pour into glasses and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Barb Desjardins

[katjaruge]

Indulge in the guilt-free pleasure of homemade Paleo Nutella. This creamy hazelnut spread is free from processed sugars and additives, making it a perfect addition to your Paleo lifestyle. It's rich in hazelnut flavor and cocoa goodness, with a touch of sweetness from natural honey.

Ingredients: 1 cup of raw hazelnuts. 2 tablespoons of raw cacao powder. 3 tablespoons of honey. 1 teaspoon of vanilla extract. A pinch of sea salt. 2 tablespoons of coconut oil.

Instructions: Set the oven temperature to 175C 350F. Arrange the unroasted hazelnuts uniformly on a baking sheet and bake them for ten to twelve minutes, or until the skins begin to split. After taking the roasted hazelnuts out of the oven, let them cool a little. When they're cool enough to handle, rub the skins off with your hands or a fresh kitchen towel. In a food processor, pulse the skinless hazelnuts until a smooth hazelnut butter forms. It might take several minutes to complete this, and you will need to periodically scrape down the food processor's sides. To the hazelnut butter in the food processor, add the raw cacao powder, honey, vanilla extract, sea salt, and coconut oil. Blend until all the ingredients are well combined and the mixture has the consistency of creamy Nutella. If necessary, add more honey or sea salt after tasting to adjust the sweetness or saltiness to your preferred level. Spoon your homemade Paleo Nutella into a jar or other container that fits tightly on top. You can keep it in the fridge for up to two weeks. Savor your Paleo Nutella as a dip for snacks or on fruits or Paleo-friendly pancakes!

Prep Time: 20 minutes

Cook Time: 10 minutes

Guitarte Ensemble

[katjaruge]

This refreshing smoothie bowl is not only delicious but also gluten-free, vegan, paleo, and Whole30 compliant. It's packed with nutrients from the fruits, vegetables, and almond ingredients, making it a healthy and satisfying breakfast or snack option.

Ingredients: 1 ripe banana, frozen. 1/2 cup frozen mixed berries. 1/2 cup spinach leaves. 1/2 cup unsweetened almond milk. 1 tablespoon almond butter. 1 teaspoon honey or maple syrup for strict vegans. Toppings: sliced strawberries, blueberries, shredded coconut, chia seeds, and sliced almonds.

Instructions: In a blender, combine the frozen banana, frozen mixed berries, spinach leaves, almond milk, almond butter, and honey or maple syrup. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency. Pour the smoothie into a bowl. Top with sliced strawberries, blueberries, shredded coconut, chia seeds, and sliced almonds. Enjoy your refreshing smoothie bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

Dysfunctional Bmx

[katjaruge]

These biscuit cups are a tasty take on the traditional Eggs Benedict. They are filled with Canadian bacon, eggs, and hollandaise sauce. It's the perfect brunch food when paired with Bloody Mary Shooters!

Ingredients: 4 large biscuits. 4 large eggs. 4 slices Canadian bacon or ham. 1 cup hollandaise sauce. Salt and pepper to taste. Chopped chives for garnish. For Bloody Mary Shooters:. 1 1/2 cups tomato juice. 1/4 cup vodka. 1 tablespoon lemon juice. 1/2 teaspoon Worcestershire sauce. 1/4 teaspoon hot sauce. Celery stalks and lemon wedges for garnish.

Instructions: Preheat your oven to 375F 190C. Split each biscuit in half horizontally and press each half into the bottom of a greased muffin tin to form a cup shape. Place a slice of Canadian bacon or ham into each biscuit cup. Carefully crack an egg into each cup on top of the Canadian bacon or ham. Season with salt and pepper. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny. While the biscuit cups are baking, prepare the Bloody Mary Shooters. In a pitcher, mix together tomato juice, vodka, lemon juice, Worcestershire sauce, and hot sauce. Stir well to combine. Once the biscuit cups are done, remove them from the oven and carefully spoon hollandaise sauce over each egg. Garnish with chopped chives. Serve the Eggs Benedict Biscuit Cups alongside Bloody Mary Shooters garnished with celery stalks and lemon wedges. Enjoy your delicious brunch!

Prep Time: 15 minutes

Cook Time: 15 minutes

Porcelain City

[katjaruge]

These Black and Gold Cupcakes by Katarzynka are a stunning treat that combines the elegance of black and gold colors. Perfect for celebrations and parties, these cupcakes are as delicious as they are visually appealing. The black cocoa-flavored batter contrasts beautifully with the golden sprinkles, making them a luxurious choice for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 2 tablespoons cocoa powder. 1 tablespoon black food coloring gel. 1/2 cup gold sprinkles.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Sift the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Slowly add the dry ingredients to the wet mixture, mixing in between adding the milk. Do this until everything is well mixed. Split the batter in half, making two equal parts. Add the cocoa powder and black food coloring gel to one part of the batter and mix it in until it turns black. Put some black batter in each cupcake liner and then some gold sprinkles on top of each one. Keep doing this until the liners are two thirds full. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. If you want, you can decorate the cupcakes or frost them with your favorite frosting after they are cool. Have these Black and Gold cupcakes at your next special event and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

Influenced Vip

[katjaruge]

Making wonton taco cups is a fun and tasty way to change up regular tacos. These little treats are great for parties or as a tasty snack.

Ingredients: 24 wonton wrappers. 1/2 pound ground beef. 1/2 cup diced onion. 1/2 cup diced bell pepper any color. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup salsa. 1 teaspoon taco seasoning. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your oven to 350F 175C. Press each wonton wrapper into a muffin tin to create a cup shape. Use cooking spray to prevent sticking. Bake the wonton wrappers for 5-7 minutes or until they turn golden brown. Remove from the oven and set aside. In a skillet over medium heat, cook the ground beef until browned and crumbled. Drain excess fat. Add diced onion and bell pepper to the skillet with the cooked beef. Saut for 2-3 minutes until they start to soften. Stir in the taco seasoning, salt, and pepper. Cook for an additional 2 minutes. Fill each wonton cup with a spoonful of the beef mixture. Top the beef with diced tomatoes and shredded cheddar cheese. Bake the filled wonton cups for 5-7 minutes, or until the cheese is melted and bubbly. Remove from the oven and let them cool for a few minutes. Serve the wonton taco cups with a dollop of sour cream and a drizzle of salsa. Enjoy your delicious homemade Wonton Taco Cups!

Prep Time: 20 minutes

Cook Time: 15 minutes

Etmun

[katjaruge]

This Peruvian Seafood Stew with Cilantro Broth is a delightful fusion of flavors, combining the richness of coconut milk with the freshness of cilantro and the savory goodness of assorted seafood. It's a comforting and satisfying dish that brings the vibrant tastes of Peru to your table.

Ingredients: 1 lb assorted seafood shrimp, squid, fish fillets, mussels, etc.. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, chopped. 2 tomatoes, diced. 1 cup fish or vegetable broth. 1 cup coconut milk. 1 bunch cilantro, chopped. 1 tablespoon cumin. 1 tablespoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Slice the bell pepper, onion, and garlic and add them. For about 5 minutes, or until softened, saut. It's time to add the diced tomatoes, cumin, and paprika. Go on and cook for two more minutes. Add coconut milk and fish or vegetable broth. Bring to a low boil. Add different kinds of seafood to the pot. Based on the type of seafood used, cook for about 5 to 7 minutes, or until the seafood is fully cooked. Add pepper and salt to taste. Add the chopped cilantro and cook for one more minute. If you want, you can add more cilantro to the top of the Peruvian seafood stew before serving it hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Guess The Wordle

[katjaruge]

These Beefy Beans Stuffed Potatoes are hearty and satisfying, combining the goodness of baked potatoes with a savory beef and beans filling. Perfect for a comforting meal, especially when served with sides of cornbread and coleslaw.

Ingredients: 4 large russet potatoes. 1 lb ground beef. 1 can 15 oz of baked beans. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil. Optional toppings: sour cream, chopped green onions.

Instructions: Preheat oven to 400F 200C. Wash and scrub the potatoes. Pierce each potato several times with a fork or knife. Rub the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for about 45-60 minutes, or until tender. While the potatoes are baking, in a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion, bell pepper, and minced garlic to the skillet with the ground beef. Cook until vegetables are softened. Stir in the baked beans and cook until heated through. Once the potatoes are done, remove them from the oven and let cool slightly. Slice each potato lengthwise and fluff the insides with a fork. Spoon the beefy beans mixture into each potato. Top each stuffed potato with shredded cheddar cheese. Return the potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Serve hot with optional toppings like sour cream and chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

Precious Jewels Mamma

[katjaruge]

This creamy chicken and wild rice soup is a comforting and hearty meal perfect for chilly days. With tender chicken, wholesome wild rice, and aromatic herbs, it's a crowd-pleaser that's easy to prepare in a slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup uncooked wild rice. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, chopped. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup heavy cream. 1/4 cup all-purpose flour.

Instructions: Add wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, sage, salt, and pepper to a slow cooker. Now add the diced chicken. Place the dish on low for 6 to 8 hours or high for 3 to 4 hours, covered, until the rice is soft and the chicken is cooked all the way through. Mix heavy cream and flour together in a small bowl with a whisk until the mixture is smooth. The last 30 minutes of cooking are when you add the cream mixture and stir it in. Taste the soup when it's done cooking and add more seasoning if you think it needs it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Ammie Flexen

[katjaruge]

Indulge in the rich and creamy goodness of Fettuccine Alfredo with this Foodtastic Mom recipe. Perfect for a cozy night in or a special dinner, this dish combines silky smooth pasta with a luscious Parmesan cream sauce.

Ingredients: 1 lb fettuccine pasta. 1 cup heavy cream. 1/2 cup unsalted butter. 1 cup freshly grated Parmesan cheese. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Over medium heat, melt the butter in a saucepan and add the heavy cream. Stir the mixture until it starts to simmer. Slowly add the Parmesan cheese while the heat is on low. Do this until the sauce is smooth and creamy. Add pepper and salt to taste. Toss the cooked fettuccine in the sauce so that it is covered all over. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Salinlahi Alliance

[katjaruge]

For a cool drink, try the Blue Lagoon Smoothie. It has blueberries, yogurt, and coconut water for a touch of tropical flavor. It's a tasty and healthy way to start the day or fuel up after a workout.

Ingredients: 1 cup fresh blueberries. 1/2 cup Greek yogurt. 1/2 cup coconut water. 1/2 banana. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Mix everything together in a blender. You can make the smoothie colder by adding a few ice cubes. Mix until it's creamy and smooth. Put it in a glass and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Guitarte Ensemble