Lwhittie

Lorenzo Menzerschmidt - Gabriele Boccolini - 18 Aces To Conquer Cancer - Clavier Infini - Chula Vista  Quilters Guild

[lwhittie]

Bacon Peach Jam is a delightful combination of sweet and savory flavors. The smokiness of bacon perfectly complements the sweetness of ripe peaches, making it a unique and delicious jam that pairs well with a variety of dishes. Try it on toast, sandwiches, or as a glaze for grilled meats.

Ingredients: 1 pound ripe peaches, peeled, pitted, and finely chopped. 1/2 cup cooked and crumbled bacon. 1 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1/4 teaspoon cinnamon. 1/8 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes adjust to taste.

Instructions: In a large saucepan, combine the chopped peaches, cooked and crumbled bacon, granulated sugar, brown sugar, and apple cider vinegar. Stir in the cinnamon, ground nutmeg, salt, black pepper, and red pepper flakes. Over medium-high heat, bring the mixture to a boil, stirring constantly. Once it boils, reduce the heat to low and simmer for 30-40 minutes, or until the jam thickens to your desired consistency. Stir occasionally. Remove the jam from heat and let it cool for a few minutes. Transfer the bacon peach jam to sterilized jars and seal them tightly. Allow the jam to cool to room temperature before refrigerating it. Store in the refrigerator for up to 3 weeks or use proper canning techniques for longer storage.

Prep Time: 20 minutes

Cook Time: 40 minutes

Whimple Parish Council

[lwhittie]

A low-carb twist on the classic comfort food, this Keto Cauliflower Mac and Cheese is creamy, cheesy, and satisfying without the pasta. Cauliflower florets are smothered in a rich, cheesy sauce made with heavy cream, cheddar, and Parmesan cheeses.

Ingredients: 1 medium cauliflower head, cut into florets. 1 cup heavy cream. 2 cups shredded sharp cheddar cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons butter. 1/2 teaspoon mustard powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. It takes about 5 to 7 minutes for cauliflower florets to get soft when steamed or boiled. Set aside and drain well. Melt the butter in a saucepan over medium-low heat. Mix in the garlic and cook until it smells good. While stirring constantly, add the heavy cream and mustard powder to the saucepan and heat them through. Gradually add the grated Parmesan and cheddar cheese and stir until the cheese melts and the mixture is smooth. Add pepper and salt to taste. Put the cooked cauliflower florets in a baking dish. Pour the cheese sauce over the cauliflower florets, making sure that all of them are covered. Put it in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese is bubbly and golden. If you want, you can add chopped fresh parsley as a garnish. Serve hot. Enjoy your cauliflower mac and cheese that is good for you and keto!

Prep Time: 15 minutes

Cook Time: 25 minutes

Neighborhood Strong

[lwhittie]

These baked mini omelettes with cheese and onions are a tasty and simple way to start the day. They taste savory and cheesy, with a touch of sweetness from the onions, and are great for busy mornings or brunch parties. They're also great for serving guests because each one comes in its own portion.

Ingredients: 6 large eggs. 1/4 cup milk. 1/2 cup grated cheddar cheese. 1/2 cup diced onions. Salt and pepper to taste. Cooking spray or butter for greasing.

Instructions: Start by heating the oven to 350F 175C. Whisk the eggs and milk together in a bowl until they are well mixed. Grate the cheddar cheese and cut up the onions and add them to the egg mixture. If you want, you can add salt and pepper to taste. For muffins, use cooking spray or butter to grease the tin. Fill up each muffin tin compartment about two thirds of the way to the top with the egg mixture. Put the omelettes in an oven that has already been heated for about 20 to 25 minutes, or until they are set and have a little golden on top. Take them out of the oven and let them cool down for a while. Cut the mini omelettes out of the muffin tin with a knife. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Ankemedia

[lwhittie]

These Vegan Black Bean Burgers taste great and are better for you than regular burgers. They are great for a meatless meal because they are full of protein and flavor.

Ingredients: 2 cans black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped red bell pepper. 2 cloves garlic, minced. 1 tsp cumin powder. 1 tsp chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 1/4 cup corn kernels optional. 1/4 cup diced tomatoes optional. 4 whole wheat burger buns. Lettuce, tomato slices, and vegan mayo for toppings.

Instructions: In a large bowl, mash the black beans with a fork or potato masher. Add breadcrumbs, chopped onion, red bell pepper, minced garlic, cumin powder, chili powder, salt, and pepper to the mashed beans. Mix well. If desired, fold in chopped cilantro, corn kernels, and diced tomatoes. Form the mixture into 4 equal patties. Heat a non-stick skillet over medium heat and lightly grease it with oil. Cook the black bean burger patties for about 4-5 minutes on each side or until they are nicely browned. Toast the whole wheat burger buns in the skillet until lightly crispy. Assemble your vegan black bean burgers with lettuce, tomato slices, and a dollop of vegan mayo. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Abthic

[lwhittie]

This Creamy Bacon Potato Soup is a comforting and hearty dish perfect for cold days. It's rich and creamy without using heavy cream, making it a healthier option. The combination of bacon, potatoes, and cheddar cheese creates a flavorful and satisfying soup that will become your favorite baked potato soup ever!

Ingredients: 4 large russet potatoes, peeled and diced. 6 cups chicken broth. 1 onion, chopped. 4 cloves garlic, minced. 1 cup milk. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 6 slices bacon, cooked and crumbled. 2 tablespoons butter. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and saut until they become translucent. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Using an immersion blender, blend the soup until it reaches your desired level of creaminess. You can also transfer a portion of the soup to a blender and then return it to the pot. Stir in the milk and sour cream, and continue to cook over low heat until the soup is heated through. Add the shredded cheddar cheese and stir until it melts into the soup, creating a creamy texture. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with crumbled bacon and chopped chives.

Prep Time: 20 minutes

Cook Time: 30 minutes

Clavier Infini

[lwhittie]

These Pink Velvet Funfetti Donuts are a delightful treat with a vibrant pink color and a burst of rainbow sprinkles. They are perfect for any occasion and are sure to bring a smile to your face.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup buttermilk. 1/4 cup sour cream. 1/4 cup unsalted butter, melted. 1 egg. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup pink food coloring. 1/4 cup rainbow sprinkles. Cream cheese glaze:. 4 oz cream cheese, softened. 1 cup powdered sugar. 1-2 tablespoons milk. 1/2 teaspoon vanilla extract. Pink food coloring for glaze.

Instructions: Preheat your oven to 350F 175C. Grease a donut pan. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, sour cream, melted butter, egg, vanilla extract, and pink food coloring. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the rainbow sprinkles. Transfer the batter to a piping bag and pipe it into the donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes or until a toothpick comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. For the glaze, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Add pink food coloring to achieve the desired shade. Dip each cooled donut into the pink glaze, allowing excess to drip off, and return them to the wire rack to set. Decorate with additional rainbow sprinkles if desired. Enjoy your Pink Velvet Funfetti Donuts!

Prep Time: 20 minutes

Cook Time: 10-12

Forn De Fonollosa

[lwhittie]

These sugar cookies are a classic treat, perfect for any occasion. They have a buttery, melt-in-your-mouth texture with a hint of almond that makes them truly irresistible.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3-4 drops food coloring optional. Sprinkles or colored sugar for decorating.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the flour, baking soda, and baking powder in a small bowl and mix them together. Put away. Mix the butter and sugar in a big bowl until the mixture is smooth. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Slowly add the dry ingredients and mix them in until they are just combined. Add a few drops of food coloring and mix until the color is even. Put round tablespoons of dough on baking sheets that have not been greased and roll them into balls. Press down on each ball a little with the sugar-covered bottom of a glass. For eight to ten minutes, or until the edges are golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to wire racks to cool completely. Once it's cool, you can decorate it however you like with colored sugar or sprinkles.

Prep Time: 20 minutes

Cook Time: 10 minutes

Quebec Armes

[lwhittie]

Indulge in these delightful low-carb raspberry and pistachio tarts, perfect for those following a sugar-free, gluten-free, keto, or primal lifestyle. The almond and coconut flour crust provides a satisfying base, complemented by the sweet-tart flavor of fresh raspberries and the crunchy texture of pistachios.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol. 1/4 cup unsalted butter, melted. 1 egg. 1/2 tsp vanilla extract. 1/4 tsp salt. 1/2 cup fresh raspberries. 1/4 cup chopped pistachios.

Instructions: Set the oven to 350F 175C and heat it up. Powdered erythritol, melted butter, egg, vanilla extract, and salt should all be mixed together in a bowl. Mix until you get a dough. Cut the dough into equal pieces, and then press one piece into each tart mold so that it covers the bottom and sides evenly. Put the tart pans on a baking sheet and heat the oven to 400F. Bake for 10 to 12 minutes, or until the crust is golden brown. Take the crusts out of the oven and let them cool all the way down. Once the crusts are cool, put fresh raspberries in each one and then chopped pistachios on top. Put the tarts in the fridge for at least 30 minutes before you serve them. Enjoy your raspberry and pistachio tarts that are low in carbs!

Prep Time: 20 minutes

Cook Time: 10 minutes

Tinekov Brod

[lwhittie]

A refreshing and flavorful potato salad with garden-fresh ingredients. Perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients: 4 cups diced potatoes. 1/2 cup chopped red onion. 1/2 cup diced cucumber. 1/2 cup cherry tomatoes, halved. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh dill. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. Salt and pepper to taste.

Instructions: In salted water, boil the diced potatoes for about 10 to 12 minutes, or until they are soft. Take them out of the water and let them cool. After the potatoes have cooled, put them in a large bowl with the diced cucumber, chopped red onion, cherry tomatoes, parsley, and dill. Whisk the apple cider vinegar, Dijon mustard, and mayonnaise together in a small bowl until everything is well mixed. Add the dressing to the potato mix and toss it around to cover everything. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. If you want, add more fresh herbs as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ignacio Carballo

[lwhittie]

Indulge in the velvety goodness of this creamy mushroom potato soup, a comforting blend of earthy mushrooms and tender potatoes in a rich, creamy base.

Ingredients: 4 cups potatoes, peeled and diced. 1 cup mushrooms, sliced. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons butter. 2 tablespoons all-purpose flour. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add chopped onions and garlic, saut until fragrant. Stir in flour to create a roux, cook for 2 minutes. Gradually whisk in vegetable broth to avoid lumps. Add diced potatoes and sliced mushrooms to the pot. Simmer until potatoes are tender, about 15-20 minutes. Pour in heavy cream, stir well, and season with salt and pepper. Simmer for an additional 5 minutes to heat through. Remove from heat and blend soup until smooth using an immersion blender. Serve hot, garnished with chopped fresh parsley. Enjoy your creamy mushroom potato soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Engineer Hamid

[lwhittie]

Experience the rich and flavorful coffee that Tampa's top coffee shops are known for. This recipe lets you savor the essence of Tampa's coffee culture in the comfort of your own home.

Ingredients: 2 tbsp freshly ground coffee beans. 8 oz hot water. 1 tbsp sugar optional. 2 tbsp half-and-half optional. Whipped cream optional.

Instructions: Boil 8 oz of water and let it cool for a minute. Place 2 tbsp of freshly ground coffee beans in a filter or coffee maker. Pour the hot water over the coffee grounds, allowing it to steep for 4 minutes. Stir in 1 tbsp of sugar if desired, and 2 tbsp of half-and-half for creaminess. Top with whipped cream if you're feeling indulgent. Enjoy your cup of Tampa's finest coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Forn De Fonollosa

[lwhittie]

These Brown Butter Rice Krispy Mixed Berry Treats are a delightful twist on the classic Rice Krispies treats. The addition of browned butter and mixed berries adds a rich, nutty flavor and a burst of fruity goodness. They are perfect for a quick snack or a sweet treat at any time of the day.

Ingredients: 6 cups Rice Krispies cereal. 4 tablespoons unsalted butter. 10 ounces marshmallows. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Heat the unsalted butter in a large saucepan over low heat until it becomes golden brown and smells nutty. Take care to prevent burning it. When the butter has browned, add the marshmallows and stir until they are well combined and melted. After taking the saucepan off of the burner, mix in the salt and vanilla extract. Once the six cups of Rice Krispies cereal are evenly covered in the marshmallow mixture, gently fold them in. Gently mix in the mixed berries, taking care not to overmix them. They should be dispersed throughout the mixture. Press the mixture into a 9 x 13-inch baking dish that has been greased, compacting and distributing it evenly with a spatula. Before slicing the treats into squares or bars, let them cool and set for at least half an hour. Your Brown Butter Rice Krispy Mixed Berry Treats are ready to be served. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lucy Victoria Yoga

[lwhittie]

This keto-friendly recipe offers a refreshing twist on traditional rice by using cauliflower as a low-carb substitute. The combination of cilantro and lime adds a burst of fresh flavor, making it a perfect accompaniment to any meal.

Ingredients: 1 medium head cauliflower, grated. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Grate the cauliflower into the pan and stir it in with the oil and garlic. It will take about 5 to 7 minutes of stirring every now and then until the cauliflower is soft but still has a little crunch. Take the pan off the heat and add the lime juice and chopped cilantro. Add pepper and salt to taste. You can eat it hot as a side dish or as a base for your favorite protein.

Prep Time: 10 minutes

Cook Time: 10 minutes

Luechte

[lwhittie]

These vegan polenta cakes are crispy on the outside and creamy on the inside, served with a spicy chili-garlic sauce that packs a punch of flavor. They make a satisfying appetizer or main dish for any occasion.

Ingredients: 1 cup polenta. 4 cups water. 1 tsp salt. 2 tbsp olive oil. 4 cloves garlic, minced. 2 red chilies, finely chopped. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tbsp cornstarch. 2 tbsp water. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a saucepan, bring water to a boil. Gradually whisk in polenta and salt, stirring constantly. Reduce heat to low and continue to cook, stirring occasionally, for about 15-20 minutes or until polenta is thick and creamy. Pour the cooked polenta into a lightly greased baking dish and spread it out evenly. Let it cool and set for at least 30 minutes. Once set, cut the polenta into desired shapes, such as squares or circles. In a separate saucepan, heat olive oil over medium heat. Add minced garlic and chopped chilies, saut for 2-3 minutes until fragrant. Stir in soy sauce, maple syrup, and rice vinegar. Let the sauce simmer for another 2-3 minutes. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the chili-garlic sauce to thicken it. Season the sauce with salt and pepper to taste. Heat a non-stick skillet over medium-high heat. Brush both sides of polenta cakes with olive oil and place them in the skillet. Cook for 3-4 minutes on each side or until golden brown and crispy. Serve the polenta cakes with chili-garlic sauce drizzled on top. Garnish with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cedric Tassel

[lwhittie]

A comforting and flavorful pasta bake loaded with cheesy goodness, tender chicken, and crispy bacon. Perfect for a cozy family dinner or a gathering with friends.

Ingredients: 8 oz pasta. 2 chicken breasts, cooked and diced. 6 slices bacon, cooked and crumbled. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 2 cups marinara sauce. 1/2 cup chopped fresh basil. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Cook pasta according to package instructions until al dente. Drain and set aside. In a large mixing bowl, combine cooked pasta, diced chicken, crumbled bacon, mozzarella cheese, Parmesan cheese, marinara sauce, chopped basil, garlic powder, salt, and pepper. Mix well. Transfer the mixture into a greased baking dish. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

2nd International Conference Social Sciences And Humanities

[lwhittie]

Indulge in the ultimate chocolate chip cookies that are the perfect combination of softness and chewiness. These cookies are stuffed with rich chocolate chips and can be topped with nuts for an added crunch.

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 1 cup chopped nuts optional.

Instructions: Preheat your oven to 375F 190C. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing well. Stir in the chocolate chips and chopped nuts, if using. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for about 9-11 minutes, or until the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Buy Handmade Toronto

[lwhittie]

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

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