Mrs Kia

bridal makeup by michelle - hutong street food - alexis - bissau economics lab - wich day sandwiches

[mrs-kia]

Enjoy the cheesiest treat ever with this delicious Caprese Dip. With its fresh tomato, basil, and gooey melted cheese flavors, this dip is sure to make your taste buds dance and make you want more. Great for any event or just as a treat for yourself!

Ingredients: 1 cup shredded mozzarella cheese. 1/2 cup shredded Parmesan cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped fresh basil leaves. 1 cup chopped tomatoes. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, basil, tomatoes, and minced garlic. Season with salt and pepper. Transfer the mixture into a baking dish. Bake for 20-25 minutes or until the dip is bubbly and golden brown on top. Remove from oven and let it cool for a few minutes before serving. Garnish with additional chopped basil leaves if desired. Serve warm with your favorite crackers, bread, or veggies.

Prep Time: 10 minutes

Cook Time: 25 minutes

toucan burger

[mrs-kia]

Indulge in the delightful combination of maraschino cherries, mini chocolate chips, and a hint of bourbon, topped with a luscious Bourbon Vanilla Frosting. These Cherry Chip Cupcakes are a perfect treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup maraschino cherries, chopped. 1/2 cup mini chocolate chips. 1/4 cup bourbon. For the Bourbon Vanilla Frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 2 tbsp bourbon. 2 tsp vanilla extract. Pinch of salt. Red food coloring optional, for pink frosting.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped maraschino cherries and mini chocolate chips. Spoon the cupcake batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the Bourbon Vanilla Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, bourbon, vanilla extract, and a pinch of salt. Beat until well combined and fluffy. Add red food coloring if you want pink frosting. Once the cupcakes are done baking, allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, pipe or spread the Bourbon Vanilla Frosting onto each cupcake. Optional: Garnish with a maraschino cherry or chocolate chips. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 18-20

vijay ramesh

[mrs-kia]

You can make tasty, crispy chicken wings in the air fryer with very little oil. They're great as a snack or for game day.

Ingredients: 12 chicken wings. 1 tbsp olive oil. 1 tsp salt. 1 tsp pepper. 1 tsp garlic powder. 1 tsp paprika. 1/2 cup all-purpose flour.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Add the chicken wings to a large bowl and mix them with the garlic powder, olive oil, salt, and pepper. Do this until the wings are well covered. Put the flour in a different bowl, and then coat each chicken wing in it. Shake off any extra flour. Place the wings that have been coated on top of each other in the air fryer basket so that they don't touch. Fry the wings for 25 to 30 minutes, turning them over every 15 minutes, until they are golden brown and crispy. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 30 minutes

ama des petits saint loupiens

[mrs-kia]

In this delicious dip, you can enjoy the rich and creamy flavors of cheesecake along with the sweetness of chocolate chips. This is great for parties or a cozy night in!

Ingredients: 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 3/4 cup powdered sugar. 2 tablespoons brown sugar. 1 teaspoon vanilla extract. 1 cup mini chocolate chips.

Instructions: In a mixing bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, brown sugar, and vanilla extract. Mix until well combined. Fold in mini chocolate chips. Transfer the dip to a serving bowl. Serve with graham crackers, pretzels, or fruit slices.

Prep Time: 15 minutes

Cook Time: 0 minutes

melissa haupsteen

[mrs-kia]

A flavorful grilled cheeseburger recipe that is suitable for those following the Weight Watchers program. These burgers are made with lean ground beef and served on whole wheat buns with reduced-fat cheddar cheese and plenty of fresh, crunchy toppings.

Ingredients: 4 lean ground beef patties 90% lean. 4 whole wheat burger buns. 4 slices reduced-fat cheddar cheese. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup shredded lettuce. 1/4 cup dill pickle slices. 1/4 cup ketchup. 1/4 cup mustard. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. Season the beef patties with salt and pepper. Grill the beef patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of grilling, place a slice of cheddar cheese on each patty and allow it to melt. Toast the whole wheat burger buns on the grill for about 1 minute, or until they are lightly browned. Assemble the burgers: Place a beef patty with melted cheese on the bottom half of each bun. Top with diced onions, tomatoes, lettuce, and dill pickle slices. Spread ketchup and mustard on the top half of the buns. Place the top bun over the assembled ingredients to complete the burgers. Serve immediately and enjoy your delicious Weight Watchers-friendly grilled cheeseburgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

fitchef

[mrs-kia]

These Coca-Cola Chocolate Cupcakes are a delightful treat for music lovers. The subtle hint of Coca-Cola in both the cupcake and frosting adds a unique twist to classic chocolate cupcakes. Perfect for music-themed parties or any occasion where you want a harmonious blend of flavors.

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1/2 cup Coca-Cola room temperature. 1/4 cup buttermilk. 1 large egg. 1 tsp vanilla extract. For the frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2 tbsp Coca-Cola. 1/4 cup cocoa powder. 1/2 tsp vanilla extract. Music note decorations edible or non-edible.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the cocoa powder, baking soda, salt, flour, and sugar in a bowl with a whisk. Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy. After you add the egg, mix it in well. Then add the buttermilk, vanilla extract, and Coca-Cola. Mix everything together well. Add the dry ingredients to the wet ones one at a time and mix them together until the batter is smooth. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Get the frosting ready while the cupcakes cool. Melt the butter and beat it in a bowl until it's smooth. Powdered sugar, cocoa powder, Coca-Cola, and vanilla extract should be added slowly. Beat until everything is smooth and well mixed. Once the cupcakes are completely cool, use a lot of Coca-Cola frosting to cover them. You can decorate the frosted cupcakes with music note decorations that are edible or not edible. These chocolate cupcakes with music notes are made with Coca-Cola. Enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

K Stevens

[mrs-kia]

Tender beef slow-cooked in a creamy Italian-inspired sauce, perfect for making delicious sandwiches.

Ingredients: 3 lbs beef chuck roast. 1 packet Italian dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/2 cup mayonnaise. 1/4 cup grated Parmesan cheese. 1 tablespoon dried oregano. 1 teaspoon garlic powder. Salt and pepper to taste. 8 hoagie rolls, for serving. Optional toppings: provolone cheese slices, additional pepperoncini peppers.

Instructions: Place the beef chuck roast in the slow cooker. In a bowl, mix together the Italian dressing mix, beef broth, pepperoncini peppers, mayonnaise, Parmesan cheese, oregano, garlic powder, salt, and pepper. Pour the mixture over the beef in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork. Shred the beef using two forks and stir it into the creamy sauce in the slow cooker. Serve the creamy Italian beef on hoagie rolls, topped with provolone cheese slices and additional pepperoncini peppers if desired.

Prep Time: 15 minutes

Cook Time: 300 minutes

pho so 1

[mrs-kia]

Paleo Crock Pot Chicken Curry is a tasty, easy-to-make meal that is also gluten-free and great for people on the Paleo diet. The chicken cooks slowly in a curry and coconut milk sauce that tastes great. The meat is tender and full of flavor. This is a healthy and filling dinner that you can serve over cauliflower rice or with your favorite Paleo-friendly sides.

Ingredients: 2 lbs chicken breasts, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1 cup chicken broth. 2 tablespoons curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground ginger. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 1 tablespoon arrowroot powder optional, for thickening. 2 tablespoons chopped fresh cilantro, for garnish.

Instructions: Place diced chicken, chopped onion, and minced garlic in the crock pot. In a separate bowl, mix coconut milk, chicken broth, curry powder, turmeric, ginger, sea salt, and black pepper. Pour the mixture over the chicken in the crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. If desired, mix arrowroot powder with a little water to create a slurry and stir into the crock pot to thicken the sauce during the last 30 minutes of cooking. Serve hot, garnished with chopped fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Ms Fitzgerald 4th Grade

[mrs-kia]

Indulge in the rich flavor of chocolate hazelnut spread combined with the crunch of chopped hazelnuts in these delightful buttery cookies. A perfect treat for chocolate and nut lovers!

Ingredients: 1 cup chocolate hazelnut spread. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/2 cup chopped hazelnuts.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the chocolate hazelnut spread, softened butter, granulated sugar, and brown sugar until well combined and creamy. Add the egg and vanilla extract to the mixture, and beat until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips and chopped hazelnuts, evenly distributing them in the cookie dough. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them a couple of inches apart. Gently flatten each cookie dough portion with the back of a fork or your hand. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chocolate hazelnut butter cookies with a glass of milk or your favorite beverage!

Prep Time: 15 minutes

Cook Time: 10-12

bar rover

[mrs-kia]

This stir-fry is tasty and savory. It has tender beef slices, fresh broccoli, and mushrooms, and a rich sauce that has garlic, ginger, soy sauce, and oyster sauce in it.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 cups broccoli florets. 2 cups sliced mushrooms. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1/4 cup beef broth. 2 tablespoons vegetable oil. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.

Instructions: Mix soy sauce, oyster sauce, sesame oil, cornstarch, and beef broth in a small bowl with a whisk. Put away. Put oil from plants into a big pan or wok and heat it over high heat. Stir-fry the beef slices until they turn brown. Take the beef out of the pan and set it aside. If you need to, add a little more oil to the same pan. Stir-fry for 30 seconds after adding the garlic and ginger. Put mushrooms and broccoli florets in the pan. Stir-fry the vegetables until they are soft but still have some crunch. Put the beef back in the pan. Mix the sauces together and pour them over the beef and vegetables. Mix things together well. Another two to three minutes of cooking will make the sauce thicker and cover the beef and vegetables evenly. Add pepper and salt to taste. Before serving, top with sliced green onions and sesame seeds. Put it on top of hot steamed rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

la casa del direttore

[mrs-kia]

This traditional recipe for guacamole goes great with any Mexican meal. It's smooth, sour, and slightly spicy from the jalapeo peppers.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1 small red onion, finely chopped. 2 cloves garlic, minced. 1-2 jalapeo peppers, seeded and minced adjust to taste. 2-3 tablespoons fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste.

Instructions: Put the mashed avocados, chopped red onion, minced garlic, and jalapeo peppers in a bowl. Season with salt and pepper and then add the lime juice and fresh cilantro. Make sure that everything is well mixed. Check the seasoning and make any necessary changes. Serve right away with orange jicama slaw, Mexican rice, and black beans.

Prep Time: 15 minutes

Cook Time: 0 minutes

public art

[mrs-kia]

The freshness of spring and the creamy goodness of soft-boiled eggs come together in this colorful and tasty dish. The homemade pesto gives it a burst of basil and Parmesan flavor, and the eggs give it a thick, creamy texture. It's a great meal for spring because it's healthy and filling.

Ingredients: 4 large eggs. 2 cups fresh basil leaves. 1/2 cup grated Parmesan cheese. 1/4 cup pine nuts. 2 cloves garlic, minced. 1/2 cup extra-virgin olive oil. Salt and pepper, to taste. 1 cup cherry tomatoes, halved. 1 cup baby spinach leaves. 1/4 cup thinly sliced red onion. Lemon wedges, for garnish.

Instructions: Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 6 minutes for soft-boiled eggs. Remove from heat and immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then peel and set aside. In a food processor, combine the fresh basil, Parmesan cheese, pine nuts, and minced garlic. Pulse until well combined. With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. To serve, spread a generous spoonful of the pesto on each plate. Arrange the cherry tomatoes, baby spinach, and thinly sliced red onion on top of the pesto. Slice the soft-boiled eggs in half and place them on the plate with the pesto and vegetables. Garnish with lemon wedges for an extra burst of flavor. Enjoy your delicious Spring Pesto with Soft Boiled Egg!

Prep Time: 15 minutes

Cook Time: 6 minutes

accueil periscolaire

[mrs-kia]

Enjoy the classic burger experience with a juicy beef patty, melted cheese, and fresh toppings. Perfectly paired with your favorite wine!

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 tomato slices. 4 slices of red onion. 4 pickle slices. Ketchup and mustard for topping.

Instructions: Warm up the grill or pan on the stove over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and black pepper to each patty to taste. Put the burger patties on the grill or pan and cook for four to five minutes on each side for medium-rare, or longer if you like them more done. Add a slice of cheddar cheese to each patty and cover it for the last minute of cooking to melt the cheese. You can grill or toast the hamburger buns until they are lightly browned. Put the burgers together: The bottom bun should have lettuce leaves on it. Then it should have a burger patty with melted cheese, a tomato slice, a red onion slice, and a pickle slice. If you want, you can add ketchup and mustard on top. To finish the burger, put the top bun on top of the assembled ingredients. Comes hot with wine and any side dish of your choice.

Prep Time: 15 minutes

Cook Time: 10 minutes

21st century classroom

[mrs-kia]

This fresh garden salad is a delightful and healthy addition to any meal. It's bursting with flavor and vibrant colors, making it the perfect side dish for a variety of dishes.

Ingredients: 2 cups mixed 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 feta cheese, crumbled. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Mix the mixed greens, cherry tomatoes, cucumber, red onion, and Kalamata olives together in a large bowl. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad and mix it all together. Add the crumbled feta cheese on top of the salad. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

vicky ford

[mrs-kia]

Use this easy recipe to learn how to cook the best filet mignon. These steaks are great for any event because they are juicy, tender, and full of flavor.

Ingredients: 4 filet mignon steaks about 6 ounces each. 2 tablespoons olive oil. Salt and pepper to taste. 4 tablespoons unsalted butter. 4 sprigs fresh thyme. 4 cloves garlic, smashed. Optional: 1 tablespoon Worcestershire sauce. Optional: 1 tablespoon balsamic vinegar.

Instructions: Before cooking, take the filet mignon steaks out of the fridge and let them sit at room temperature for about 30 minutes. Warm up your grill or grill pan over high heat. You can also heat your oven to 375F 190C if you are using a grill pan. On both sides, rub the steaks with olive oil and sprinkle them with a lot of salt and pepper. Put the steaks on a hot grill or grill pan and cook them for four to five minutes on each side for medium-rare, or until they are done the way you like them. If using a grill pan, sear each side for about two minutes. Then, move the meat to an oven that has already been heated and roast for another six to eight minutes. Melt the butter in a small saucepan over medium-low heat while the steaks are cooking. Put in the garlic cloves and thyme sprigs that have been crushed. It will take about 34 minutes of stirring every now and then until the butter is golden brown and smells good. Take it off the heat and throw away the garlic and thyme. If you want to use balsamic vinegar or Worcestershire sauce, stir them in. Take the steaks out of the oven or grill when they're done cooking and let them rest for a few minutes. Serve the filet mignon steaks with the browned butter sauce on the side.

Prep Time: 10 minutes

Cook Time: 15 minutes

les anges deden

[mrs-kia]

Spiced Pumpkin-Raisin Cookies are a soft and chewy cookie that combines the flavors of pumpkin, warm spices, and sweet raisins.

Ingredients: 1 cup canned pumpkin puree. 1 cup raisins. 2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 teaspoon baking soda. 1/2 teaspoon salt.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Add the canned pumpkin puree and mix until smooth. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Stir in the raisins. Drop spoonfuls of cookie dough onto the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the cookies are lightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious spiced pumpkin-raisin cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

green door studio

[mrs-kia]

Layers of whipped cream, gingerbread cookies, and pistachios make this holiday dessert delicious. It tastes like a mix of rich eggnog and comforting rice pudding.

Ingredients: 1 cup Arborio rice. 4 cups eggnog. 1/2 cup sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup whipped cream. 1/2 cup crushed gingerbread cookies. 1/4 cup chopped pistachios. Cinnamon sticks for garnish.

Instructions: Put Arborio rice, eggnog, sugar, vanilla extract, ground nutmeg, and salt in a saucepan. Set the heat to medium-low and stir the ingredients together until they start to simmer. It will take about 20 to 25 minutes of stirring often cooking until the rice is soft and the mixture gets thick. Leave it alone until it's cool enough to touch. Put eggnog rice pudding and whipped cream in serving glasses or bowls one on top of the other until the glass is full. Crush some gingerbread cookies and chop some pistachios to put on top of each parfait. Put it in the fridge for at least two hours before you serve it. Just before serving, add cinnamon sticks as a garnish. Have fun with the holiday eggnog rice pudding parfait!

Prep Time: 15 minutes

Cook Time: 25 minutes

bissau economics lab