Katniss Trinket

Italian Policy Agendas - Dysfunctional Bmx - River Raisin Chorus - Thee Sabbath Years - Aatsp Georgia Camp

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These Peanut Butter Bars are a delightful treat inspired by Lord Byron's Kitchen. With a rich peanut butter flavor and a hint of chocolate, they're perfect for satisfying your sweet tooth cravings.

Ingredients: 1 cup peanut butter. 1 cup brown sugar. 1/2 cup butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. To make the peanut butter smooth, mix brown sugar, softened butter, and peanut butter in a large bowl. Add the eggs and vanilla extract and mix them in well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the peanut butter mixture and mix just until everything is combined. Pour the batter into the baking pan that has been prepared. Put chocolate chips on top and gently press them into the batter. In a hot oven, bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let it cool all the way in the pan before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Barb Desjardins

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This Grilled Halibut Salad with Avocado Aioli is a healthy lunch or dinner that is light and tastes great. The halibut that has been grilled gives it a smokey flavor, and the avocado aioli makes it all go together.

Ingredients: 2 halibut fillets. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted. 1/4 cup crumbled feta cheese. 1 ripe avocado. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/4 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat the grill to medium-high heat. Brush the halibut fillets with olive oil and season with salt and pepper. Grill the halibut fillets for about 3-4 minutes per side or until they are cooked through and have grill marks. Remove from the grill and let them rest for a few minutes. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese. In a blender or food processor, combine the ripe avocado, mayonnaise, minced garlic, lemon juice, Dijon mustard, paprika, salt, and pepper. Blend until smooth to make the avocado aioli. Slice the grilled halibut into thin strips. Add the grilled halibut to the salad and drizzle the avocado aioli over the top. Gently toss the salad to coat everything with the aioli. Garnish with fresh parsley and serve immediately. Enjoy your delicious Grilled Halibut Salad with Avocado Aioli!

Prep Time: 15 minutes

Cook Time: 8 minutes

Jillian Paladino

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A tasty and filling salad devoid of gluten that has toasted pine nuts, fresh herbs, and spicy roasted cauliflower.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. Salt and pepper to taste. Juice of 1 lemon. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped green onions. 1/4 cup toasted pine nuts. Mixed greens for serving.

Instructions: Set the oven's temperature to 400F, or 200C. Cauliflower florets should be evenly coated after being tossed in a big bowl of olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper. Arrange the seasoned cauliflower on a parchment paper-lined baking sheet. Roast the cauliflower in the preheated oven for 20 to 25 minutes, stirring occasionally, or until it is soft and lightly browned. Take out of the oven and allow to cool down a little. Mix the green onions, parsley, and lemon juice in a small bowl. Place mixed greens in a serving bowl and sprinkle roasted cauliflower on top. Pour the herb-lemon dressing onto the cauliflower. Add a scattering of toasted pine nuts. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 25 minutes

Dhundo

[katnisstrinket]

These tuna and red pepper patties are bursting with flavor and texture. The addition of red bell pepper adds a sweet crunch, while the homemade tartar sauce complements them perfectly.

Ingredients: 2 cans tuna, drained. 1 red bell pepper, finely chopped. 1/2 cup breadcrumbs. 1 egg. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup vegetable oil for frying.

Instructions: Put chopped red bell pepper, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a bowl. Mix everything together well. Make patties out of the mixture that are about 2 inches across. Put oil in a pan and heat it over medium-low heat. For three to four minutes on each side, or until golden brown and fully cooked, remove from the oil. Place the patties on a plate with paper towels on it so that the extra oil can drain.

Prep Time: 15 minutes

Cook Time: 10 minutes

Raideo

[katnisstrinket]

This hearty Six Gun Chili is made with ground beef, dried Pinto beans, and a mix of tasty spices. It cooks perfectly in the Instant Pot in less than two hours.

Ingredients: 1 cup dried Pinto beans. 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup beef broth. 2 tbsp chili powder. 1 tsp cumin. 1/2 tsp oregano. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese for garnish. Chopped green onions for garnish.

Instructions: Rinse and sort the dried Pinto beans. Set Instant Pot to 'Saute' mode and brown the ground beef. Add diced onions and minced garlic, saut until onions are translucent. Stir in chili powder, cumin, oregano, smoked paprika, salt, and pepper. Pour in diced tomatoes, tomato sauce, and beef broth. Mix well. Add rinsed Pinto beans to the Instant Pot. Cancel 'Saute' mode, close the Instant Pot lid, and set to 'Pressure Cook' for 40 minutes. Once done, perform a quick pressure release and carefully open the lid. Stir the chili and let it sit for 5 minutes to thicken. Serve hot, garnished with shredded cheddar cheese and chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

Raideo

[katnisstrinket]

Indulge in the rich and irresistible combination of salted dark chocolate and Nutella with these decadent cookies from The Fauxmartha.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/4 cup Nutella. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chips. Flaky sea salt, for sprinkling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. To make the Nutella smooth and creamy, mix the softened butter, white sugar, brown sugar, and Nutella in a different bowl. Mix the egg and vanilla extract into the wet ingredients until everything is well mixed together. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The dark chocolate chips should be carefully mixed in. Place tablespoon-sized balls of cookie dough about 2 inches apart on the baking sheet that has been prepared. Use a fork or the palm of your hand to gently press down on each cookie dough ball. Add a little flaky sea salt to the top of each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

Patricia Lynne

[katnisstrinket]

Indulge in the rich flavor of browned butter combined with decadent chocolate brownies topped with creamy peanut butter frosting. These brownies are a perfect balance of sweet and nutty flavors, sure to satisfy any sweet tooth!

Ingredients: 1 cup 2 sticks unsalted butter. 1 cup granulated sugar. 3/4 cup cocoa powder. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 2 large eggs. 1/2 cup all-purpose flour. 1/2 cup semisweet chocolate chips. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 1/4 cup heavy cream.

Instructions: Preheat the oven to 350F 175C. In a saucepan over medium heat, melt the butter, stirring constantly until it turns a golden brown color and emits a nutty aroma. Remove from heat and let it cool slightly. In a mixing bowl, combine the granulated sugar, cocoa powder, salt, and vanilla extract. Stir in the browned butter until well combined. Add the eggs one at a time, mixing well after each addition. Gradually fold in the flour until just combined. Fold in the chocolate chips. Pour the batter into a greased 9x9 inch baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. While the brownies are baking, prepare the peanut butter frosting by beating together the peanut butter, powdered sugar, and heavy cream until smooth and creamy. Once the brownies are done baking, let them cool completely in the pan on a wire rack. Spread the peanut butter frosting evenly over the cooled brownies. Cut into squares and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

The Baby Stroller Derby

[katnisstrinket]

This elegant yet simple dish features perfectly seared scallops paired with a luxurious creamy lemon-caper sauce. The combination of flavors creates a delightful harmony that will impress your guests or make any weeknight dinner feel special.

Ingredients: 12 large scallops, patted dry. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup chicken or vegetable broth. 1/2 cup heavy cream. 2 tablespoons capers, drained. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Use salt and pepper to season the scallops. Put olive oil in a big skillet and heat it over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute, until it smells good. Add chicken or vegetable broth and scrape the pan's bottom to get rid of any browned bits. Turn down the heat to medium-low and add the lemon juice, heavy cream, and capers. Soak for two to three minutes, until the sauce gets a little thicker. Put the scallops back in the pan and gently toss them around to coat them with the sauce. Put small pieces of chopped parsley on top of the scallops and sauce. Serve right away, and if you want, top with more lemon slices.

Prep Time: 15 minutes

Cook Time: 10 minutes

Stephane Villeneuve

[katnisstrinket]

These healthy chocolate raspberry cups are a delightful vegan dessert option that combines the richness of dark chocolate with the tartness of fresh raspberries. They are easy to make and perfect for satisfying your sweet cravings without any guilt.

Ingredients: 1 cup dairy-free dark chocolate chips. 1/4 cup coconut oil. 1/2 cup fresh raspberries. 2 tablespoons maple syrup. Pinch of sea salt.

Instructions: Melt the dark chocolate chips and coconut oil in 30 second bursts in a bowl that can go in the microwave. Stir between bursts until the mixture is smooth. To the melted chocolate, add maple syrup and a pinch of sea salt. Mix the ingredients together well. Put mini muffin liners in a mini muffin tin. Put a small amount of the melted chocolate mixture in the bottom of each muffin tin liner. In the middle of each cup, put a fresh raspberry. Cover the raspberries with the rest of the chocolate mixture that has been melted. This will help the chocolate set. Put the muffin tin in the fridge for at least 30 minutes. You can enjoy the chocolate raspberry cups after they have set.

Prep Time: 15 minutes

Cook Time: 0 minutes

Oheslmc

[katnisstrinket]

This easy-to-make banana bread is gluten-free, grain-free, and paleo-friendly. It's a moist and flavorful treat perfect for breakfast or a snack.

Ingredients: 3 ripe bananas, mashed. 3 large eggs. 1/4 cup almond butter. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. A pinch of salt.

Instructions: Preheat your oven to 350F 175C. Grease a loaf pan and line it with parchment paper for easy removal. In a large bowl, combine the mashed bananas, eggs, almond butter, and coconut oil. Mix until well combined. Add the honey or maple syrup and vanilla extract to the banana mixture, stirring until smooth. In a separate bowl, whisk together the coconut flour, almond flour, baking soda, cinnamon, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your delicious gluten-free, grain-free, and paleo banana bread!

Prep Time: 15 minutes

Cook Time: 50 minutes

Icset 2018

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It tastes like a burst of fruit when you bite into these Tutti Frutti Cupcakes. The sweet candied fruits make the moist and tender cupcakes even better, making them a great treat for any event.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/4 cup milk. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup tutti frutti candied fruits. 1/2 teaspoon vanilla extract.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, 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. Add the tutti frutti candies to the cupcake batter and mix them in well. Fill each cupcake liner about two thirds of the way to the top with 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. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. After the cupcakes have cooled, you can frost them and decorate them or just eat them plain.

Prep Time: 15 minutes

Cook Time: 18 minutes

Robert J. Smith Plant Ecology

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Indulge in these Cheesy Kale and Spinach Stuffed Pork Chops for a tasty and wholesome dinner. The combination of cheesy goodness with nutrient-packed greens makes this dish a delightful and satisfying choice.

Ingredients: 4 boneless pork chops. 1 cup chopped kale. 1 cup fresh spinach. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and saut until fragrant. Add chopped kale and spinach to the skillet. Cook until wilted and the excess moisture has evaporated. Season with salt, pepper, and dried oregano. Remove from heat. In a bowl, combine the cooked kale and spinach with shredded mozzarella and grated Parmesan cheese. Mix well. Using a sharp knife, create a pocket in each pork chop by slicing horizontally through the center, leaving the edges intact. Stuff each pork chop with the cheesy kale and spinach mixture, pressing down gently to seal the opening. Season the outside of the pork chops with salt and pepper. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the stuffed pork chops until browned on both sides. Transfer the seared pork chops to a baking dish and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 145F 63C. Remove from the oven, let the pork chops rest for a few minutes, and serve hot. These Cheesy Kale and Spinach Stuffed Pork Chops are a delicious and nutritious way to enjoy a flavorful dinner!

Prep Time: 20 minutes

Cook Time: 30 minutes

Ballet Classique

[katnisstrinket]

This recipe for grilled lemon herb salmon is full of flavor and great for a quick and healthy dinner. Adding lemon, garlic, and herbs to the salmon gives it a great flavor, and grilling it gives it a smoky char.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh lemon juice. 1 teaspoon lemon zest. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the grill up to a medium-high level. Add lemon juice, lemon zest, thyme, oregano, salt, and pepper to a small bowl. Then mix in the olive oil. Spread the mix on both sides of the salmon fillets. Grill the salmon fillets for four to five minutes on each side, or until the fish is flaky when you use a fork. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 10 minutes

Randy Odenwald

[katnisstrinket]

These No Bake Berry Energy Bites are a delicious and nutritious snack that requires no baking. Packed with oats, nut butter, dried berries, and seeds, they provide a burst of energy to keep you going throughout the day.

Ingredients: 1 cup rolled oats. 1/2 cup nut butter almond, peanut, or your choice. 1/3 cup honey or maple syrup. 1/2 cup dried berries cranberries, blueberries, etc.. 1/4 cup ground flaxseed. 1/4 cup chia seeds. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: In a large bowl, combine rolled oats, nut butter, honey or maple syrup, dried berries, ground flaxseed, chia seeds, vanilla extract, and a pinch of salt. Stir the mixture until well combined. If the mixture seems too dry, you can add a bit more nut butter or honey/maple syrup. Chill the mixture in the refrigerator for about 15-30 minutes. This will make it easier to shape the energy bites. Once chilled, take small portions of the mixture and roll them between your palms to form bite-sized balls. Place the energy bites on a parchment-lined tray or plate. Refrigerate the energy bites for an additional 20-30 minutes to firm up. Once the energy bites are firm, they are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 0 minutes

Anchor Inn B&B

[katnisstrinket]

This Keto Lemon Herb Baked Fish recipe is perfect for summer nights when you don't have access to a grill. It's light, flavorful, and easy to make, making it an ideal dish for a quick and healthy dinner.

Ingredients: 4 fish fillets such as cod, salmon, or tilapia. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh lemon juice. 1 teaspoon lemon zest. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Fillet the fish and put it in a baking dish that has parchment paper on the bottom. Mix lemon juice, lemon zest, oregano, thyme, salt, and pepper with a whisk in a small bowl. Add lemon oil. Make sure the fish fillets are evenly covered as you pour the mixture over them. The fish should be baked in a hot oven for 15 to 20 minutes, or until it's fully cooked and flaky when you use a fork. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ballet Classique

[katnisstrinket]

These Gluten-Free Fish Tacos are crispy, flavorful, and easy to make! Coated in a seasoned cornmeal mixture, the fish is fried until golden brown and served in warm gluten-free corn tortillas with shredded cabbage, creamy avocado, and a tangy lime sauce. Perfect for a delicious weeknight dinner or a casual get-together with friends. Plus, they're dairy-free!

Ingredients: 1 lb white fish fillets, such as cod or tilapia. 1 cup gluten-free cornmeal. 1/2 cup gluten-free all-purpose flour. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Vegetable oil for frying. 8 gluten-free corn tortillas. 1 cup shredded cabbage. 1 avocado, sliced. 1/4 cup dairy-free mayonnaise. 2 tablespoons lime juice. Fresh cilantro leaves for garnish.

Instructions: In a shallow dish, mix together the cornmeal, gluten-free flour, paprika, garlic powder, onion powder, salt, and pepper. Cut the fish fillets into small pieces and coat them in the cornmeal mixture, shaking off any excess. Heat vegetable oil in a large skillet over medium-high heat. Fry the fish pieces in the hot oil until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels. In a small bowl, mix together the dairy-free mayonnaise and lime juice to make a creamy sauce. Warm the gluten-free corn tortillas in a dry skillet or microwave. To assemble the tacos, place some shredded cabbage on each tortilla, top with fried fish pieces, sliced avocado, and drizzle with the creamy lime sauce. Garnish with fresh cilantro leaves and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Integrating In The Classroom

[katnisstrinket]

Indulge in a delectable blend of rich cocoa, gooey caramel, and a sweet Hershey's Kiss, all balanced with a hint of flaky sea salt. These Salted Caramel Kiss Cookies are a fun spin on a classic favorite that are ideal for any occasion.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup cocoa powder. 1 cup caramel bits or soft caramel candies, chopped. 24 chocolate Hershey's Kisses, unwrapped. Flaky sea salt, for sprinkling.

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 flour, baking powder, baking soda, salt, and cocoa powder in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chopped caramel pieces or soft caramel candies and mix them in. Take tablespoon-sized chunks of cookie dough and roll them into balls. Use the ready baking sheets to put them on. Place the cookies in an oven that has already been heated. Bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. As soon as the cookies are done, put a Hershey's Kiss that hasn't been wrapped into the middle of each one. While the chocolate is still a little soft, sprinkle a pinch of flaky sea salt on top of each cookie. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

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