Ms Dani Ddoll

40o E1 - Taino Paintings by Theodore Morris - 7 Red Team - Kneads Therapy - Around Sheffield MMOC

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These Gluten-Free Apple PBandJ Sandwiches are a fun twist on the classic PB&J, using apple slices instead of bread for a healthier, gluten-free option.

Ingredients: 2 large apples, cored and sliced horizontally into rounds. 4 tablespoons peanut butter gluten-free. 4 tablespoons jelly or jam gluten-free.

Instructions: Spread peanut butter on one side of each apple slice. Spread jelly or jam on top of the peanut butter on half of the apple slices. Top with the remaining apple slices to make sandwiches.

Prep Time: 10 minutes

Cook Time: 0 minutes

Timewarp Bar

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This Sparkling Citrus Lillet + Prosecco Punch is a great way to cool off and have fun. For any event, this cocktail is perfect. It has the sour taste of citrus with the sweetness of Lillet Blanc, and the fizz of Prosecco brings it all to life. It's a tasty drink that will definitely wow your guests.

Ingredients: 1 cup Lillet Blanc. 1/2 cup freshly squeezed orange juice. 1/4 cup freshly squeezed lemon juice. 1/4 cup freshly squeezed lime juice. 2 tablespoons simple syrup. 1 bottle Prosecco or other sparkling wine. Orange slices and fresh mint leaves for garnish. Ice cubes.

Instructions: Freshly squeezed orange juice, lemon juice, lime juice, and simple syrup should all be mixed together in a pitcher. Make sure to stir the ingredients together well. Put ice cubes in each glass and then pour the Lillet mixture over the ice until the glass is about halfway full. Add Prosecco or another sparkling wine to the top of each glass. Put orange slices and fresh mint leaves on top. Mix slowly to blend, and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

7 Red Team

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Enjoy the sweet and crunchy taste of this vegan caramel corn. Great for a snack or to share with friends!

Ingredients: 1/2 cup popcorn kernels. 1/2 cup vegan butter. 1 cup brown sugar. 1/4 cup maple syrup. 1/4 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Warm the oven up to 120F 250C. Choose your favorite way to pop the popcorn kernels. Put the vegan butter in a saucepan and melt it over medium-low heat. Add the salt, maple syrup, and brown sugar and mix well. Bring to a boil while stirring all the time. Bring to a boil and don't stir for 4 minutes. Take it off the heat and quickly mix in the baking soda. Add the caramel sauce to the popcorn that has already been popped and mix it all around. Place the popcorn that has been coated on a baking sheet that has been lined with parchment paper. Bake for 45 minutes, stirring every 15 minutes to keep the topping from burning and make sure it's evenly spread. Take them out of the oven and let them cool down completely before breaking them up into clusters. Have fun with your tasty vegan caramel corn!

Prep Time: 15 minutes

Cook Time: 45 minutes

Adidas Museum

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Savor this creamy, dairy-free Paleo dessert, which is made with coconut milk and organic sweeteners.

Ingredients: 2 cans full-fat coconut milk. 1/3 cup honey or maple syrup. 1 tablespoon vanilla extract. 1/2 cup unsweetened shredded coconut.

Instructions: Chill the cans of coconut milk in the refrigerator overnight. Open the cans and scoop out the solid coconut cream into a mixing bowl, leaving behind any liquid. Add honey or maple syrup and vanilla extract to the coconut cream. Mix until well combined. Stir in the shredded coconut. Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.

Prep Time: 10 minutes

Cook Time: 25 minutes

Welcome to Miss Bosellos Class

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A tasty vegan take on the traditional pizza al taglio, with roasted cauliflower and dairy-free cheese on top of a crunchy crust.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup vegan cheese, shredded. 1 pre-made pizza dough vegan-friendly.

Instructions: Preheat your oven to 425F 220C. Place cauliflower florets on a baking sheet and toss with olive oil, salt, and pepper. Roast cauliflower in the preheated oven for 20-25 minutes or until tender and lightly browned. While cauliflower is roasting, roll out the pizza dough on a parchment-lined baking sheet. Once the cauliflower is done, spread it evenly over the pizza dough. Sprinkle shredded vegan cheese over the cauliflower-topped pizza dough. Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from oven, slice into squares, and serve hot.

Prep Time: 15 minutes

Cook Time: 40 minutes

Funny Aladdin

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The cucumber slices in this vegan appetizer are cool and are topped with a tasty herb cream cheese mixture. This is great for a light snack or a party.

Ingredients: 1 large cucumber. 1 cup vegan cream cheese. 1 tablespoon chopped fresh dill. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh parsley. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cut the cucumber into rounds that are very thin. Put vegan cream cheese, chopped dill, chives, parsley, minced garlic, salt, and pepper in a bowl and mix them all together until they are well mixed. Put a small amount of the herb-flavored cream cheese on top of each cucumber slice. Place the cucumber slices on a serving platter. If you want, you can add more herbs on top.

Prep Time: 15 minutes

Cook Time: 0 minutes

Oak Valley Youth Garden

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An old South Indian crepe called SURNALI is made with rice and urad dal. It tastes a little sweet and fragrant, which makes it a great choice for breakfast or a snack. The traditional SURNALI ingredients are in this recipe, and a little cardamom is added to make it taste better.

Ingredients: 1 cup rice. 1/4 cup urad dal black gram. 1/4 cup fenugreek seeds. 1/2 cup grated coconut. 1/4 cup jaggery or sugar for a sweeter version. A pinch of salt. 1/4 teaspoon cardamom powder. Ghee or oil for cooking.

Instructions: Soak the fenugreek seeds, urad dal, and rice in water for 4 to 6 hours, or overnight. They should be clean. After the ingredients have been soaked, drain them and mix them with flaked coconut, jaggery, salt, and cardamom powder to make a smooth batter. If you need to, add water until the batter is the consistency of crepe batter. Put a crepe pan or nonstick skillet on medium heat and add a little ghee or oil to coat it. Put a small amount of the batter in a hot pan and spread it out into a round, thin crepe. It's done when the bottom turns golden brown and the edges begin to lift. Turn the crepe over and cook the other side until it's golden brown too. Take the SURNALI crepe out of the pan and do it again with the rest of the batter. Serve hot with something like coconut chutney or ghee on the side. Enjoy your traditional and tasty SURNALI crepes!

Prep Time: 20 minutes

Cook Time: 30 minutes

Southern Trinity Anglican Church

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These French Onion Chicken Sliders are a delicious twist on classic French onion soup. Juicy chicken patties are infused with the flavors of French onion soup mix and served on slider buns with caramelized onions and Swiss cheese.

Ingredients: 1 lb ground chicken. 1 packet French onion soup mix. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup mayonnaise. 1 tablespoon Worcestershire sauce. 1 teaspoon olive oil. 1 onion, thinly sliced. 1 cup beef broth. 1 cup Swiss cheese, shredded. Slider buns. Salt and pepper to taste.

Instructions: In a bowl, combine ground chicken, French onion soup mix, breadcrumbs, Parmesan cheese, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well. Form the mixture into slider-sized patties. Heat olive oil in a skillet over medium-high heat. Cook the patties for about 3-4 minutes on each side or until cooked through. Remove the patties from the skillet and set them aside. In the same skillet, add sliced onions and cook until caramelized. Pour in beef broth and let it simmer until reduced and onions are tender. Place the chicken patties back in the skillet and top each with Swiss cheese. Cover and cook until the cheese is melted. Serve the chicken patties on slider buns with a spoonful of caramelized onions and extra sauce from the skillet. Enjoy your French Onion Chicken Sliders!

Prep Time: 15 minutes

Cook Time: 20 minutes

AUSTIN Motorcycle Adventures

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It tastes great when you mix creamy vanilla yogurt with naturally sweet bananas and add a hint of cinnamon. You can eat this healthy and cool frozen yogurt at any time of the day.

Ingredients: 2 ripe bananas, frozen. 1 cup vanilla yogurt. 1/2 teaspoon ground cinnamon. 1 tablespoon honey or maple syrup optional.

Instructions: In a food processor, blend the frozen bananas until smooth. Add vanilla yogurt, ground cinnamon, and honey or maple syrup if using, and blend until well combined. Transfer the mixture into a freezer-safe container. Freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

GO MERRY FLOWER

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This Moroccan-inspired salad is a burst of flavors and textures. The sweet and juicy oranges complement the briny olives and the sharpness of red onion, while the fragrant spices and fresh herbs tie it all together.

Ingredients: 4 large navel oranges, peeled and thinly sliced. 1 small red onion, thinly sliced. 1/2 cup pitted Kalamata olives, halved. 2 tbsp chopped fresh mint leaves. 2 tbsp chopped fresh coriander leaves. 2 tbsp olive oil. 1 tsp ground cumin. 1/2 tsp ground cinnamon. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced oranges, red onion, and olives. In a separate small bowl, whisk together the olive oil, ground cumin, ground cinnamon, salt, and pepper. Drizzle the dressing over the orange mixture and gently toss to combine. Sprinkle the chopped mint and coriander leaves over the salad. Serve immediately as a refreshing side dish or a light appetizer.

Prep Time: 15 minutes

Cook Time: 0 minutes

Iroko Nuevo

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Give this Coffee Banana Smoothie a try. It's rich and creamy. It has just the right amount of coffee and banana flavors, along with a touch of sweetness and a cool twist. This smoothie can help you feel better in the morning or give you a tasty treat in the afternoon.

Ingredients: 1 ripe banana. 1 cup brewed coffee, cooled. 1/2 cup Greek yogurt. 1/2 cup milk any kind you prefer. 2 tablespoons honey adjust to taste. 1/2 teaspoon vanilla extract. 1 cup ice cubes. Whipped cream optional, for garnish. Chocolate shavings optional, for garnish.

Instructions: Put the ripe banana in a blender after peeling it. Bring the Greek yogurt, milk, honey, and vanilla extract to a boil. Then add them to the blender. On high speed, blend the ingredients together until the mixture is smooth and creamy. When you add the ice cubes, blend the smoothie some more until it gets thick and foamy. If you want to change the smoothie's sweetness or coffee flavor, you can add more honey or coffee. Put glasses of the coffee banana smoothie in the sink. Add a dollop of whipped cream and a sprinkle of chocolate shavings to the top of each glass if you want. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

la sauce bornandine

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Make beautiful rose-themed cupcakes with batter that is marbled pink, purple, and white, and then put delicate buttercream roses on top. These cupcakes are great for parties and other special events.

Ingredients: 1 cups all-purpose flour. 1 tsp baking powder. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. cup whole milk. Pink, purple, and white gel food coloring. Rose-shaped cupcake liners. Cupcake decorating tips and bags. Buttercream frosting pink, purple, and white. Edible silver or gold glitter optional.

Instructions: Warm up the oven to 350F 175C and put the rose-shaped cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Melt the butter and mix it with the sugar in another bowl until it is light and fluffy. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Put three equal amounts of cupcake batter into three different bowls. With the gel food coloring, color one part pink, one part purple, and leave one part white. Put a few spoonfuls of each color of batter into each cupcake liner to make it look like the batter is marbled. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down. Get three piping bags ready. For the pink, purple, and white buttercream frosting, put one with a different decorating tip in each bag. Starting in the middle and working your way out, pipe a rose shape onto each cupcake. For a little extra sparkle, you can sprinkle edible gold or silver glitter on top of the frosted roses if you want to. Feel free to share and enjoy these lovely rose cupcakes!

Prep Time: 30 minutes

Cook Time: 18-20

Metro Energy Conference

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These Vegan Grasshopper Cookies are a minty chocolate delight! Perfectly soft and chewy with a hint of refreshing mint, they're sure to satisfy your sweet tooth without any animal products.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips. 1/2 cup vegan mint chocolate chips. 1/4 cup powdered sugar for coating.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on baking sheets. Mix flour, cocoa powder, baking soda, and salt in a medium-sized bowl with a whisk. Mix vegan butter and granulated sugar in a large bowl until the mixture is light and fluffy. Mix in the vanilla extract and applesauce until everything is well mixed. Mix the dry and wet ingredients together slowly until a dough forms. Add the mint chocolate chips and vegan chocolate chips and mix them in. To coat the dough balls, roll them in powdered sugar. The balls should be about a tablespoon in size. On baking sheets that have been prepared. Put it in the oven for 10 to 12 minutes, or until the edges are set. Cool for 5 minutes on the baking sheets, then move to wire racks to cool all the way through. Have fun with these tasty vegan Grasshopper Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

TEDxScrantonWomen

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With this Shrimp & Grits Dressing, you can enjoy the comfort of creamy grits, tasty shrimp, and a tasty mix of vegetables. Great for a hearty meal that fills you up.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup stone-ground grits. 3 cups chicken broth. 1 cup heavy cream. 1 cup grated cheddar cheese. 1/4 cup butter. 1/4 cup all-purpose flour. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup diced tomatoes. 1/4 cup chopped green onions. Salt and pepper to taste. 1/4 cup chopped parsley.

Instructions: In a large saucepan, bring chicken broth to a boil. Stir in grits and reduce heat to low. Cook, stirring occasionally, for about 20 minutes or until thickened. In a separate skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for about 2 minutes to make a roux. Add onion, garlic, and bell pepper to the skillet. Cook until softened, about 5 minutes. Stir in diced tomatoes and cook for another 2 minutes. Gradually pour in heavy cream while stirring constantly to avoid lumps. Add grated cheddar cheese and stir until melted and smooth. Season shrimp with salt and pepper, then add them to the skillet. Cook until pink and opaque, about 3-4 minutes. Once the grits are cooked, remove from heat and stir in the shrimp mixture. Garnish with chopped green onions and parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Extreme Tree Service

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Crispy pesto grilled cheese sandwiches and creamy roasted tomato soup make for a hearty and tasty meal.

Ingredients: 8 slices of bread. 1/2 cup of pesto sauce. 8 slices of mozzarella cheese. 4 tomatoes, sliced. 2 tablespoons of olive oil. Salt and pepper to taste. 2 cups of vegetable broth. 1/2 cup of heavy cream. 1/4 cup of grated Parmesan cheese. 1 teaspoon of garlic powder. 1 teaspoon of dried basil. 1/2 teaspoon of dried oregano. 1/4 teaspoon of red pepper flakes.

Instructions: Turn on the oven and heat it up to 400F 200C. Spread the tomato slices out on a baking sheet. Add some olive oil and salt and pepper to taste. Put it in the oven and roast it for 20 to 25 minutes, until it gets soft and slightly caramelized. Spread pesto sauce on one side of each piece of bread at the same time. On the side of the bread that doesn't have pesto, put a slice of mozzarella cheese. Add more mozzarella cheese and a few slices of roasted tomato to the top of each one. Put the other slices of bread on top, pesto side down, to make sandwiches. Put the skillet on medium heat and add a little butter or olive oil to coat it. Cook the sandwiches for three to four minutes on each side, until they are golden brown and the cheese melts. Make the tomato soup while the sandwiches are cooking. Grate Parmesan cheese, garlic powder, dried basil, dried oregano, and red pepper flakes into a pot. Add the vegetable broth and heavy cream. Over medium heat, bring the soup to a simmer. Stir it every so often for about 10 minutes, or until it's hot all the way through and the flavors are well mixed. Warm up the pesto grilled cheese sandwiches and serve them with roasted tomato soup on the side.

Prep Time: 15 minutes

Cook Time: 30 minutes

The Pigtrail Pomskies

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Delicious vegan buns filled with decadent vegan Nutella, perfect for a cozy breakfast or snack.

Ingredients: 1 cup almond milk. 2 1/4 tsp active dry yeast. 3 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 cup vegan butter, melted. 1/2 tsp salt. 1/2 cup vegan Nutella. 1/4 cup chopped hazelnuts optional.

Instructions: Heat almond milk until warm, but not boiling. Remove from heat and sprinkle yeast over the milk. Let it sit for 5 minutes until frothy. In a large bowl, combine flour, sugar, melted vegan butter, and salt. Pour in the yeast mixture and stir until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size. Preheat oven to 350F 175C. Punch down the risen dough and roll it out into a rectangle on a floured surface. Spread vegan Nutella evenly over the dough, leaving a small border around the edges. Sprinkle chopped hazelnuts over the Nutella if desired. Roll the dough tightly from the long side into a log. Cut the log into 12 equal pieces and place them in a greased baking dish. Cover the dish and let the buns rise for another 30 minutes. Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before serving. Enjoy warm!

Prep Time: 20 minutes

Cook Time: 25 minutes

Eric Van Wonterghem

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A delicious and refreshing smoothie that combines the creaminess of yogurt with the sweetness of strawberries, banana, and a touch of honey. Perfect for a quick and healthy breakfast or snack.

Ingredients: 1 cup almond milk. 1/2 cup Greek yogurt. 1 ripe banana. 1 cup fresh strawberries. 2 tablespoons honey. 1/2 cup ice cubes.

Instructions: Add almond milk, Greek yogurt, banana, strawberries, honey, and ice cubes to a blender. Blend until smooth and creamy. Pour the smoothie into a glass and serve immediately. Enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Southern Trinity Anglican Church