Knot Games

Wick Family Racing - Three Fish And A Ram Community Art Center - Stephanie Witter - Guess The Wordle - Rice 2018

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This rich and creamy chocolate avocado mousse is a guilt-free keto dessert you can enjoy. Avocado adds healthy fats, and cocoa powder makes it taste like chocolate without adding carbs. You can satisfy your sweet tooth and stay in ketosis at the same time.

Ingredients: 2 ripe avocados. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or stevia. 1 teaspoon vanilla extract. 1/4 cup unsweetened almond milk. Pinch of salt.

Instructions: Cut avocados in half, remove pits, and scoop out flesh into a blender or food processor. Add cocoa powder, erythritol or stevia, vanilla extract, almond milk, and a pinch of salt to the blender. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if necessary by adding more erythritol or stevia. Transfer the mousse to serving bowls and chill in the refrigerator for at least 30 minutes before serving. Garnish with whipped cream and shaved dark chocolate if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Misfit Training

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These cheese shell tacos are a low-carb alternative to traditional taco shells. The cheese shells are crispy and add a burst of flavor to your favorite taco fillings. Perfect for those who love cheese and want a unique twist on taco night!

Ingredients: 4 cheese slices cheddar or mozzarella. 1/2 pound ground beef or ground turkey. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup shredded lettuce. 1/4 cup sour cream. 1/4 cup salsa. 1/4 cup shredded cheese for filling. 1 tablespoon taco seasoning. Salt and pepper to taste. Cooking spray or oil for greasing.

Instructions: Heat a non-stick skillet over medium-high heat and add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if necessary. Add the taco seasoning, diced tomatoes, onions, and bell peppers to the cooked meat. Season with salt and pepper to taste. Cook for another 3-4 minutes until the vegetables are tender and everything is well combined. While the meat mixture is cooking, preheat another non-stick skillet over medium heat and lightly grease it with cooking spray or oil. Place a cheese slice in the hot skillet and cook for 2-3 minutes or until it starts to bubble and turn golden brown around the edges. Carefully lift the cheese shell with a spatula and drape it over a wooden spoon or a taco mold to create a taco shell shape. Hold for a few seconds until it cools and hardens into a shell shape. Repeat this step for the remaining cheese slices. Once the cheese shells are ready, fill each with the cooked meat mixture, shredded lettuce, sour cream, salsa, and additional shredded cheese. Serve immediately, and enjoy your delicious cheese shell tacos!

Prep Time: 15 minutes

Cook Time: 20 minutes

Stroud Steampunk Weekend

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These baked portobello mushroom fries taste great and are better for you than regular fries. They taste great and are crispy on the outside and soft on the inside.

Ingredients: 4 large portobello mushrooms, stems removed and sliced into fries. 1/2 cup breadcrumbs use gluten-free if needed. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Turn on your oven and heat it up to 425F 220C. Put nutritional yeast, garlic powder, smoked paprika, salt, and pepper in a bowl and mix them together. Cover each mushroom fry in olive oil, then dip them all the way through in the breadcrumb mixture, making sure all sides are covered. Spread the mushroom fries out on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the food for 15 to 20 minutes, flipping it over halfway through, until it is golden brown and crispy. Take it out of the oven when it's done and serve it hot with your favorite dipping sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Intergalactic Junkyard

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This Slow Cooker Luau with succulent Kalua Pork will take you to a tropical paradise. Hawaiian sea salt and smoky flavors are used to season the pork, which is then slow-cooked until it's so tender it falls apart. It's like having Hawaii in your own home!

Ingredients: 4 pounds pork shoulder roast. 2 tablespoons Hawaiian sea salt. 2 tablespoons liquid smoke flavoring. 10 ti leaves, cleaned.

Instructions: Put Hawaiian sea salt and liquid smoke flavoring on the pork shoulder and rub it in. Ti leaves can be used to wrap pork. Slow cook the pork that has been wrapped. Let it cook on low for 8 to 10 hours, or until the pork is soft and easy to shred. Take the pork out of the slow cooker and shred it. Warm it up and serve it with rice and your favorite sides.

Prep Time: 15 minutes

Cook Time: 480 minutes

Tcaps 24/7

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These Colorful Checkerboard Cookies are not only delicious but also visually stunning. The combination of bright colors and sprinkles makes them perfect for parties, celebrations, or as a fun baking project with kids.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Red food coloring. Green food coloring. Yellow food coloring. Blue food coloring. Sprinkles assorted colors.

Instructions: Put the butter and sugar in a large bowl and mix them together until they are smooth. Beat in the egg and vanilla extract until everything is well mixed. Mix the flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Split the dough into four equal pieces. Just leave one part plain. Then use red, green, and yellow food coloring to color the other three parts. Place at least 30 minutes of each colored dough wrapped in plastic wrap in the fridge. Take the dough out of the fridge and cut it into small pieces that are all the same size. Put the pieces of different colors together to make the checkerboard pattern. Carefully press the pieces together to make a log that stays together. Spread out the blue food coloring on the outside of the log by rolling it in it. Place the different colored sprinkles on a flat surface. Then, roll the log over the sprinkles, gently pressing them to stick to the surface. Put the log back in the fridge for another 30 minutes after wrapping it in plastic wrap. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Take the log out of the fridge and cut it into cookies that are about 1/4 inch thick. Put the cookies on the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. After the Colorful Checkerboard Cookies have cooled, put them in a container that won't let air in. Have fun with your tasty and pretty cookies!

Prep Time: 45 minutes

Cook Time: 12 minutes

Mt. Moriah Farms

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A tasty gluten-free dish with brightly colored asparagus and succulent garlic shrimp served over zucchini noodles. This tasty and light meal is a great alternative to traditional pasta dishes for people who want to eat something healthy and without gluten.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 4 medium zucchinis, spiralized into noodles. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/2 teaspoon red pepper flakes optional, for some heat. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 1 lemon, zested and juiced. Gluten-free cooking spray.

Instructions: In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and red pepper flakes if using and saut for 1-2 minutes until fragrant. Add the asparagus pieces to the skillet and saut for about 4-5 minutes until they start to become tender. Push the asparagus to the side of the skillet and add the shrimp. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Season with salt and pepper to taste. Remove the shrimp and asparagus from the skillet and set them aside. In the same skillet, add the zucchini noodles and cook for 2-3 minutes until they just start to soften. Be careful not to overcook them as they should remain slightly crunchy. Return the cooked shrimp and asparagus to the skillet with the zucchini noodles. Add lemon zest and juice, then toss everything together to combine. Sprinkle with fresh parsley and cook for an additional 1-2 minutes until heated through. Serve immediately and enjoy your gluten-free Garlic Shrimp and Asparagus over Zucchini Noodle Pasta!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tinekov Brod

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Tender, flavorful chicken that smells like rosemary and garlic and is cooked slowly to perfection in a savory broth.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 tablespoon chopped fresh rosemary. 1 cup chicken broth. 1 lemon, juiced. Salt and pepper to taste.

Instructions: In a skillet, heat olive oil over medium-high heat. Season chicken breasts with salt, pepper, and half of the chopped rosemary. Brown chicken breasts in the skillet for 2-3 minutes on each side. Transfer chicken breasts to a slow cooker. In the same skillet, saut garlic and remaining rosemary for 1-2 minutes. Pour chicken broth and lemon juice into the skillet, scraping up any browned bits. Pour the mixture over the chicken breasts in the slow cooker. Cover and cook on low for 4-5 hours or until chicken is tender and cooked through. Serve hot, garnished with additional rosemary if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Swim Genius

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These vegan purple yam bites are a tasty treat that's great for get-togethers or parties. With their sweet and spicy taste, these treats are sure to please both vegans and non-vegans.

Ingredients: 2 cups mashed purple yam. 1/4 cup coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1 cup rolled oats. 1/2 cup chopped pecans.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix mashed purple yam, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined. Add rolled oats and chopped pecans to the mixture, stirring until evenly distributed. Scoop mixture onto a lined baking sheet, forming bite-sized portions. Bake for 20-25 minutes or until bites are firm and lightly golden. Remove from oven and let cool before serving. Enjoy these delightful vegan purple yam bites!

Prep Time: 15 minutes

Cook Time: 25 minutes

Avon's Braque Francais

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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

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These vegan quesadillas are packed with flavor from sweet potatoes, roasted red peppers, and savory spices. They're perfect for a quick and satisfying meal!

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 red bell pepper, roasted and diced. 1 small onion, diced. 1 clove garlic, minced. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 4 large flour tortillas. 1 cup vegan cheese, shredded. 2 tablespoons olive oil.

Instructions: Preheat the oven to 400F 200C. Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin powder, paprika, salt, and pepper on a baking sheet. Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender, stirring occasionally. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic to the skillet and cook until softened. Add the roasted red pepper to the skillet and cook for an additional 2-3 minutes. Once the sweet potatoes are roasted, add them to the skillet and mix well with the onion and red pepper mixture. Adjust seasoning if needed. Place a flour tortilla on a flat surface and sprinkle some vegan cheese on one half of the tortilla. Spoon some of the sweet potato mixture over the cheese. Fold the tortilla in half to cover the filling. Repeat with the remaining tortillas and filling. Heat a large skillet over medium heat and place the filled quesadillas in the skillet. Cook for 2-3 minutes on each side or until golden brown and crispy. Remove from the skillet and cut each quesadilla into wedges. Serve hot with your favorite vegan sour cream, salsa, or guacamole.

Prep Time: 15 minutes

Cook Time: 30 minutes

Parent Camp Usa

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Experience a creative twist on spaghetti night with this BBQ Pork Spaghetti. Thinly sliced pork tenderloin is cooked in a rich barbecue sauce, combined with sautéed vegetables, and tossed with perfectly cooked spaghetti. A delightful fusion of your favorite barbecue flavors in every bite!

Ingredients: 1 lb pork tenderloin, thinly sliced. 1 cup barbecue sauce. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 can 14 oz diced tomatoes. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 oz spaghetti. Fresh parsley for garnish.

Instructions: Cook the spaghetti according to package instructions. Drain and set aside. In a skillet, heat olive oil over medium-high heat. Add sliced pork tenderloin and cook until browned on all sides. Add chopped onions, minced garlic, and thinly sliced bell pepper to the skillet. Cook until vegetables are softened. Pour in barbecue sauce, diced tomatoes, dried oregano, smoked paprika, salt, and pepper. Stir well to combine. Simmer the sauce for 10-15 minutes, allowing it to thicken and flavors to meld. Adjust seasoning if needed. Toss the cooked spaghetti into the BBQ pork mixture, ensuring the pasta is well-coated with the flavorful sauce. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

C'est Assez

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Delight your guests with these adorable Pink Minnie Mouse Cake Pops on paper straws. Perfect for birthdays or themed parties!

Ingredients: 1 box of pink cake mix. 1/2 cup of butter, softened. 3 eggs. 1 cup of milk. 1 teaspoon of vanilla extract. 1/2 cup of pink candy melts. 1/2 cup of white candy melts. Pink food coloring. Paper straws. Edible bow decorations.

Instructions: As directed on the package, prepare the cake mix and preheat the oven to 350F 175C. In a 9 by 13-inch pan, bake the cake and allow it to cool fully. Crumble the cooled cake into fine crumbs in a large bowl. To the crumbs, add eggs, milk, vanilla extract, and softened butter. Blend until thoroughly blended. Shape the cake mixture into tiny Minnie Mouse head forms, then place a paper straw inside of each. Melt pink candy as directed on the package in a bowl that is safe to use in the microwave. To ensure an even coating, dip each cake pop into the melted candy. On each cake pop, use individually melted white candy melts to create the recognizable bow of Minnie Mouse. While the coating is still wet, add edible bow embellishments. Let the cake pops cool on a tray lined with parchment paper. Optional: To add more details to the Minnie Mouse features, use pink food coloring. Before assembling or adding more decorations, allow the cake pops to cool and solidify completely.

Prep Time: 30 minutes

Cook Time: 25 minutes

Verdegree

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These baked garlic paprika chicken legs are juicy, flavorful, and incredibly easy to make. The combination of garlic and paprika gives the chicken a delicious savory taste with a hint of smokiness.

Ingredients: 4 chicken legs. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 tablespoon chopped parsley optional, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut up the garlic and put it in a small bowl. Add the olive oil, paprika, salt, and black pepper. Make sure the chicken legs are evenly covered with the garlic mixture by rubbing it on them. Print out or line a baking sheet with aluminum foil or parchment paper. Place the chicken legs on it. Place the chicken in an oven that has already been heated up. Bake for 35 to 40 minutes, or until it is fully cooked and golden brown. If you want, you can add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 35 minutes

Gmtserv Romania

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These Keto Roasted Green Beans are a tasty and healthy side dish that is great for people who are following a low-carb diet. Garlic and olive oil are used to roast the green beans just right, giving them a deliciously crunchy texture.

Ingredients: 1 lb green beans, trimmed. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp sea salt. 1/2 tsp black pepper. 1/4 cup grated Parmesan cheese optional.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss green beans with olive oil, minced garlic, sea salt, and black pepper until evenly coated. Spread the green beans in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until green beans are tender and slightly caramelized, stirring halfway through. If desired, sprinkle grated Parmesan cheese over the roasted green beans during the last 5 minutes of cooking time. Remove from oven and serve immediately.

Prep Time: 10 minutes

Cook Time: 20 minutes

Susanne Kord

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These Air Fryer Cream Cheese Cherry Pies are a delightful dessert that combines creamy cheesecake-like filling with sweet cherry pie filling, all wrapped in a crispy golden crust. They're quick and easy to make in the air fryer!

Ingredients: 1 package refrigerated pie crusts. 1 cup cream cheese, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 can cherry pie filling. Powdered sugar, for dusting.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Softened cream cheese, sugar, and vanilla extract should all be mixed together in a bowl. Mix until it's nice and smooth. Roll out the pie crusts that have been frozen and use a round cookie cutter to make circles that are about 4 inches across. Put a small amount of the cream cheese mixture in the middle of each circle of pie crust. Add some cherry pie filling on top of the cream cheese mixture. Make a half-moon shape with the pie crust and filling. Crimp the edges to seal. Make sure the pies don't touch each other as you put them in the air fryer basket. For 8 to 10 minutes, or until the pies are golden brown and crispy, air fry them at 350F 175C. Take the pies out of the air fryer and give them a minute or two to cool down. Before you serve the pies, sprinkle them with powdered sugar. Have fun with your tasty Air Fryer Cream Cheese Cherry Pies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Falconcrag

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This vegan smoothie is full of healthy nutrients from chia seeds and flaxseed meal, and tastes great with blueberries, peaches, and lemon.

Ingredients: 1 cup frozen blueberries. 1 cup frozen peaches. 1 ripe banana. 1 cup unsweetened almond milk. 1 tablespoon maple syrup. 1 tablespoon fresh lemon juice. 1 teaspoon lemon zest. 1 tablespoon chia seeds. 1 tablespoon flaxseed meal. Ice cubes optional.

Instructions: Place all ingredients in a blender. Blend until smooth and creamy. Add ice cubes if desired for a colder texture. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Edugear Ltd

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A refreshing Caribbean-inspired couscous salad with a medley of tropical flavors, perfect for your next barbecue or summer gathering.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1 cup black beans, drained and rinsed. 1 cup pineapple, diced. 1 cup mango, diced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a saucepan, bring water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. In a large bowl, combine cooked couscous, black beans, pineapple, mango, red bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the couscous mixture and toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving. Serve cold, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

Omma Studio