Mich le Brummer Everett

YOUNG ISRAEL ORTHODOX SYNAGOGUES - Shoot the Red - sign creations - calipso - grimes teacher librarian

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cleaning service st. louis

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mount mitchell

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misfit stream

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Shoot the Red

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Blue Mountain Yoga

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grimes teacher librarian

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Triangle Room Studios

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Pinecrest Parent Council

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With a crunchy streusel topping on top, these vegan muffins taste great with the fresh apple and almond flavors. It's great for breakfast or a snack.

Ingredients: 2 cups all-purpose flour. 1/2 cup almond flour. 1/2 cup granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened applesauce. 1/2 cup almond milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. 1 cup diced apples. 1/2 cup chopped almonds. For streusel topping:. 1/4 cup all-purpose flour. 1/4 cup rolled oats. 2 tablespoons brown sugar. 2 tablespoons vegan butter, melted. 1/4 teaspoon ground cinnamon.

Instructions: Preheat oven to 375F 190C. Line a muffin tin with paper liners or grease lightly. In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together applesauce, almond milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in diced apples and chopped almonds. In a small bowl, prepare streusel topping by mixing together all-purpose flour, oats, brown sugar, melted vegan butter, and cinnamon until crumbly. Fill each muffin cup about 2/3 full with batter. Sprinkle streusel topping evenly over the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Eva gonzalez

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This Crockpot Pumpkin Chili is a hearty and tasty way to make meals ahead of time. It combines the earthy sweetness of pumpkin with the strong flavors of chili. It's full of protein, fiber, and important nutrients, so it's a healthy and filling choice for busy weeknights.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz pumpkin puree. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup beef broth. 1 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste.

Instructions: Sautee diced onions and garlic in a pan with ground beef until it's brown. Move the beef mixture that has been browned to a crockpot. On top of the black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper, add pumpkin puree. Mix things together well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the flavors are well mixed and the chili is the consistency you want. Serve hot, and put any leftovers in meal prep containers to make other meals easier to make.

Prep Time: 15 minutes

Cook Time: 360 minutes

My Big Handyman

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In this delicious parfait, you can enjoy the perfect mix of rich chocolate brownies and a burst of citrusy orange flavor. Fudgy brownies and whipped orange cream are layered together to make a divine dessert.

Ingredients: 1 cup unsalted butter, melted. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 teaspoon orange zest. 1 cup all-purpose flour. 1/2 teaspoon salt. 1/2 cup cocoa powder. 1/2 cup chopped walnuts. 1/2 cup semisweet chocolate chips. 2 cups heavy cream. 1/4 cup powdered sugar. 1 teaspoon orange extract. Orange slices for garnish.

Instructions: Set the oven to 350F 175C and heat it up. A baking dish should be greased and floured. Melt the butter and add the sugar to a large mixing bowl. Slowly add the eggs, making sure to mix well after each one. Add the orange zest and vanilla extract and mix well. Mix the flour, salt, and cocoa powder together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. As you mix, add the chocolate chips and chopped walnuts. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Mix the powdered sugar, orange extract, and heavy cream together until stiff peaks form. Let the brownies cool down. After the brownies have cooled down all the way, cut them into squares. Put brownie squares in serving bowls or glasses and top with whipped orange cream. In order to fill the glasses, keep adding layers. Top with a dollop of whipped cream to finish. Add orange slices as a garnish. Put it in the fridge for at least an hour before you serve it. Have fun with your rich Get Orange Brownies Parfait!

Prep Time: 20 minutes

Cook Time: 30 minutes

mohawk

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Green Tea Overnight Oats are a delightful and nutritious breakfast option that can be prepared ahead of time. The combination of creamy oats infused with the earthy flavor of matcha green tea powder creates a refreshing and energizing meal to start your day.

Ingredients: 1 cup rolled oats. 1 cup almond milk. 2 tbsp maple syrup. 2 tsp matcha green tea powder. 1/2 tsp vanilla extract. 1 tbsp chia seeds.

Instructions: In a bowl, mix rolled oats, almond milk, maple syrup, matcha powder, and vanilla extract until well combined. Stir in chia seeds. Cover the bowl and refrigerate overnight, or for at least 4 hours. Before serving, give the oats a good stir and add additional almond milk if desired for desired consistency. Top with your favorite fruits, nuts, or seeds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Kayla Krenichynrn

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These beautiful flower macarons are not only delicious but also perfect for special occasions. The delicate edible flowers on top add a touch of elegance to these sweet treats.

Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged. 100g granulated sugar. Food coloring optional. Edible flowers for garnish. Buttercream or ganache filling of your choice.

Instructions: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, beat the aged egg whites until foamy, then gradually add granulated sugar while continuing to beat until stiff peaks form. Gently fold the almond flour mixture into the egg white mixture, being careful not to overmix. Add food coloring if desired. Transfer the batter into a piping bag with a round tip and pipe small rounds onto a baking sheet lined with parchment paper. Allow the macarons to rest for about 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes, or until they have developed 'feet' and are set but not browned. Remove from the oven and let them cool completely on the baking sheet. Once cooled, match up similar-sized macaron shells and sandwich them together with your choice of buttercream or ganache filling. Garnish the top of each macaron with an edible flower. Serve and enjoy your delightful flower macarons!

Prep Time: 45 minutes

Cook Time: 15 minutes

canyon high school

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Enjoy these vegan brownie cookies that are rich and chocolatey. They're chewy, soft, and full of rich chocolate chips, so they're perfect for when you're craving something sweet.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix coconut sugar, maple syrup, melted coconut oil, almond milk, and vanilla extract until well combined. Pour wet ingredients into the dry ingredients and mix until a dough forms. Fold in vegan chocolate chips. Scoop dough onto a lined baking sheet, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake for 10-12 minutes or until edges are set. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

embroidery

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This classic chicken salad recipe is a delightful combination of tender chicken, crunchy celery, and zesty flavors. Perfect for a quick and satisfying meal.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup mayonnaise. 1/4 cup celery, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh parsley, chopped. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a bowl, combine shredded chicken, mayonnaise, celery, red onion, parsley, and lemon juice. Mix well and season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Serve on a bed of lettuce leaves and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Pinecrest Parent Council

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These Soft Gingersnap Cookies are the perfect blend of warm spices and molasses, offering a chewy and delightful treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 2 teaspoons baking soda. 1/4 cup granulated sugar for rolling.

Instructions: When the butter is soft, add 1 cup of granulated sugar and cream them together in a large bowl until they are light and fluffy. Add the egg and molasses and beat until well mixed. Mix the flour, ginger, cinnamon, cloves, salt, and baking soda together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the dough in the fridge for at least an hour with the lid on. Warm your oven up to 350F 175C and put parchment paper on baking sheets. Roll the balls of dough in the last 1/4 cup of granulated sugar. Shape them into 1-inch balls. Leave enough space between the dough balls when you put them on the baking sheets that have been prepared. As the edges start to set, the middle should still be soft. Bake for 10 to 12 minutes. When you take the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10 minutes

Salon Abby

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Oh yum, now this is a treat for you!! A succulent and flavorful BBQ glaze that perfectly complements tender baby back ribs, creating a mouthwatering dish that will impress your taste buds.

Ingredients: 2 racks of baby back ribs. 1 cup brown sugar. 1/2 cup ketchup. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 1/2 cup water.

Instructions: Get the grill ready by setting it to medium-high heat about 375F/190C. Mix smoked paprika, black pepper, cayenne pepper, water, apple cider vinegar, Dijon mustard, smoked paprika, ketchup, and soy sauce in a saucepan over medium-low heat. Let the glaze mixture simmer for 10 to 15 minutes while you stir it. This will make it thick enough to use as a glaze. Take it off the heat. Put the baby back ribs on a grill that has already been heated up. Cook for 30 minutes, turning them over every so often to make sure they cook evenly. Cover both sides of the ribs with a thick layer of the prepared BBQ glaze. Keep grilling for another 15 to 20 minutes, or until the ribs are done and have a tasty caramelized glaze. After taking the ribs off the grill, let them rest for a few minutes. Then, cut them across the bones. Serve the BBQ-glazed ribs hot, and enjoy the sweet, smoky, and sour flavors that go so well together!

Prep Time: 15 minutes

Cook Time: 50 minutes

ms. decock