Kelly Fitzpatrick

Louisville Trading - calipso - Mandol Pierre - saint luke united methodist church - Never 2 Late 2 Tri

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cinnasauria

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suisse bank

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Cardiyogalicious

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Springfield Alphas

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AuthorAID

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park avenue presbyterian church

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faith nolton

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This Mango Berry Protein Smoothie with a hint of garlic from Garlic + Zest is a refreshing and nutritious way to start your day or refuel after a workout. The combination of sweet mango, tangy berries, and creamy yogurt is complemented by the subtle kick of garlic, creating a unique flavor profile that will tantalize your taste buds.

Ingredients: 1 cup frozen mango chunks. 1/2 cup mixed berries such as strawberries, blueberries, raspberries. 1 scoop vanilla protein powder. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon minced garlic.

Instructions: Fruit chunks from frozen mango, mixed berries, protein powder, Greek yogurt, almond milk, honey, and minced garlic should all be put in a blender. Mix until it's creamy and smooth. Pour into glasses and serve right away. You can add fresh berries or mint leaves as a garnish if you want to.

Prep Time: 5 minutes

Cook Time: 0 minutes

bar crawl de mayo

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The flavors and textures in this Quinoa Salad with Spinach, Strawberries, and Goat Cheese go so well together. A healthy quinoa salad with fresh spinach, sweet strawberries, creamy goat cheese, and crunchy almonds is served with a tangy balsamic vinaigrette.

Ingredients: 1 cup quinoa. 2 cups water. 4 cups fresh spinach leaves. 1 cup strawberries, sliced. 1/2 cup crumbled goat cheese. 1/4 cup sliced almonds. For the dressing:. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool. In a large bowl, combine the cooked and cooled quinoa, fresh spinach leaves, sliced strawberries, crumbled goat cheese, and sliced almonds. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to combine. Serve the quinoa salad immediately or refrigerate it for a couple of hours before serving for a chilled option.

Prep Time: 15 minutes

Cook Time: 20 minutes

park avenue presbyterian church

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These soft and chewy pumpkin cookies are the ideal autumn snack. Warm spices, pumpkin flavor, and melty chocolate chips abound. If you add chopped pecans or walnuts, they have a delightful nutty crunch. These pumpkin cookies, unlike cakey pumpkin cookies, have a perfect texture that will leave you wanting more!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup packed light brown sugar. 1 cup canned pumpkin puree not pumpkin pie filling. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 cup semisweet chocolate chips. 1/2 cup chopped pecans or walnuts optional.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped pecans or walnuts if using. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly undercooked. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these soft and chewy pumpkin cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes

mandala art by ilka

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These flavorful and filling slow cooker cowboy beans are the ideal combination of bacon, beans, and savory spices. Let your slow cooker take care of the cooking for a filling and tasty dinner.

Ingredients: 1 lb dried pinto beans, rinsed and soaked overnight. 1 lb bacon, diced. 1 onion, finely chopped. 1 green bell pepper, diced. 3 cloves garlic, minced. 1/2 cup ketchup. 1/4 cup molasses. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon chili powder. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 4 cups chicken broth. Salt to taste.

Instructions: Cook the chopped bacon until crispy in a skillet. Leave about 1 tablespoon of fat in the skillet after removing excess fat. Add the bell pepper and chopped onions to the skillet. Simmer until tender. Cook the minced garlic for one to two more minutes after adding it. Place the vegetable mixture and bacon in the slow cooker. Put the soaked pinto beans in the slow cooker along with the chicken broth, ketchup, molasses, brown sugar, Dijon mustard, chili powder, smoked paprika, and black pepper. Blend thoroughly. Cook the beans on low, covered, for 6 to 8 hours, or until they are soft. To taste, add salt to the dish before serving.

Prep Time: 20 minutes

Cook Time: 480 minutes

gushi

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Elevate your chopped liver game with this pressure cooker recipe that guarantees a rich and flavorful dish. The combination of chicken livers, onions, and a touch of brandy creates a delectable spread perfect for any occasion.

Ingredients: 1 lb chicken livers, cleaned. 1 large onion, finely chopped. 2 hard-boiled eggs, chopped. 1/4 cup schmaltz rendered chicken fat. 1/4 cup brandy. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. Chopped fresh parsley for garnish.

Instructions: You can heat the schmaltz in the pressure cooker by setting it to saut mode. Put in the chopped onions and cook them until they turn golden brown. While the pressure is still high, sear the chicken livers on all sides until they are brown. Add the brandy and let it cook for one minute to clear out the pan. Put in garlic powder, salt, black pepper, and paprika to taste. Mix well. Put the lid on the pressure cooker and lock it shut. Then, set it to high pressure for 7 minutes. When it's done, use a quick release to let the pressure out of the cooker. Open the lid slowly and carefully, then move the contents to a food processor. Pulse the ingredients together until the mixture is smooth. Add the chopped hard-boiled eggs and mix them in. Add chopped fresh parsley as a garnish. Let it sit at room temperature or in the fridge. Get the best chopped liver right out of the pressure cooker and eat it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Willow Glen Performing Arts

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These Dark Chocolate Black Bean Brownies are a healthier alternative to traditional brownies, packed with protein from black beans and rich chocolate flavor. They're gluten-free and irresistibly delicious!

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 3 large eggs. 3 tablespoons coconut oil, melted. 3/4 cup dark cocoa powder. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup honey or maple syrup. 1/2 cup dark chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a food processor, blend black beans until smooth. Add eggs, coconut oil, cocoa powder, salt, vanilla extract, and honey/maple syrup. Blend until well combined. Fold in dark chocolate chips. Pour batter into prepared baking pan and smooth the top with a spatula. Bake for 20-25 minutes or until edges are set and center is slightly firm to the touch. Allow brownies to cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Triangle Room Studios

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These Chocolate Covered Peppermint Macaroons are a delicious holiday treat. They're vegan, gluten-free, and easy to make!

Ingredients: 1 1/2 cups shredded unsweetened coconut. 1/4 cup coconut butter, melted. 1/4 cup maple syrup. 1/4 teaspoon peppermint extract. 1/2 cup dairy-free chocolate chips. 1/2 teaspoon coconut oil. crushed candy canes, for topping.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix shredded coconut, melted coconut butter, maple syrup, and peppermint extract. Use a cookie scoop to form mixture into balls and place on the baking sheet. Bake for 10-12 minutes, or until lightly golden brown. Let cool completely on the baking sheet. Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring in between, until smooth. Dip the bottoms of each macaroon into the melted chocolate and place back on the parchment paper. Drizzle the remaining chocolate over the tops of the macaroons and sprinkle with crushed candy canes. Refrigerate for at least 30 minutes to set the chocolate. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

févaf

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These geometric cupcakes are not only delicious but also visually stunning. They are perfect for special occasions and can be customized with your favorite colors and patterns.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup milk. Food coloring various colors.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients from step 2, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Divide the cupcake batter into separate bowls, one for each color you'd like to use. Add food coloring to each bowl and stir until you achieve the desired colors. Fill each cupcake liner with a small amount of each colored batter to create a layered effect. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost and decorate the cupcakes as desired with icing and geometric patterns. Enjoy your beautiful geometric cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

yasmine n majchrzak

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Cool off with these refreshing Mojito popsicles, infused with fresh mint, lime, and a hint of rum. Perfect for a hot summer day or any time you need a tropical treat!

Ingredients: 2 cups fresh mint leaves. 3/4 cup fresh lime juice. 1/2 cup white rum. 1/4 cup simple syrup. 1 cup coconut milk. Zest of 2 limes.

Instructions: Put lime juice, mint leaves, white rum, simple syrup, and coconut milk in a blender. Mix until it's smooth. Add the lime zest and pulse just a few times to mix it in. Put the mix into popsicle molds. Put in the popsicle sticks and freeze until solid, which should take at least 4 hours. Once the popsicles are frozen, take them out of the molds and serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

Never 2 Late 2 Tri

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A delicious and creamy potato leek soup made without cream, topped with crunchy whole wheat Parmesan croutons. A comforting and hearty dish for any occasion.

Ingredients: 4 medium potatoes, peeled and diced. 2 leeks, washed and thinly sliced. 1 onion, finely chopped. 2 cloves garlic, minced. 6 cups vegetable broth. 1 cup whole milk. 2 tablespoons olive oil. Salt and pepper to taste. For croutons: 4 slices whole wheat bread, cubed. 1/2 cup grated Parmesan cheese. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and cook until the onion turns clear. Put in the garlic and leeks, and cook until the leeks get soft. Add the vegetable broth and diced potatoes and stir them in. Bring the mixture to a boil. Turn down the heat, cover, and let the potatoes cook until they are soft. Blend the soup until it's smooth with an immersion blender. Add the whole milk and season with salt and pepper. Warm the oven up to 375F 190C for the croutons. Mix bread cubes, olive oil, Parmesan cheese, and garlic powder in a bowl. Place the bread on a baking sheet and bake it until it is golden and crispy. Put Parmesan croutons and fresh parsley on top of the hot soup to serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

my wales