My Little Moses

Skeletal Fracture - Orono Karate - Terry Grimwood - Starwars The Force Is With You - Plankes-Projects

[mylittlemoses]

These baked donuts are the ideal treat for anyone who enjoys rich chocolate and creamy peanut butter together. They make a delicious treat for any occasion and are very simple to make.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 cup granulated sugar. 1/4 cup creamy peanut butter. 1/2 cup milk. 1 large egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/4 cup vegetable oil. 1/4 cup mini chocolate chips optional. For the peanut butter glaze:. 1/4 cup creamy peanut butter. 1/2 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract. Chocolate sprinkles for decoration optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together the peanut butter, milk, egg, vanilla extract, and vegetable oil until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in the mini chocolate chips. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the peanut butter glaze, whisk together the peanut butter, powdered sugar, milk, and vanilla extract until smooth. Dip each cooled donut into the peanut butter glaze and place them back on the wire rack. If desired, sprinkle with chocolate sprinkles while the glaze is still wet. Let the glaze set for about 15-20 minutes before serving. Enjoy your delicious Chocolate Peanut Butter Baked Donuts!

Prep Time: 15 minutes

Cook Time: 12 minutes

Aubergine Juice

[mylittlemoses]

With lots of healthy fats and protein, this Keto Avocado Egg Salad tastes great and makes you feel full. It's great for people on the ketogenic diet who want to get rid of belly fat.

Ingredients: 2 ripe avocados, diced. 4 hard-boiled eggs, chopped. 2 tablespoons mayonnaise. 1 tablespoon lemon juice. 2 tablespoons chopped fresh cilantro. Salt and pepper to taste.

Instructions: In a mixing bowl, combine diced avocados and chopped eggs. Add mayonnaise, lemon juice, and chopped cilantro. Mix well. Season with salt and pepper to taste. Adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indo Paranormal

[mylittlemoses]

This Honey Lime Chicken Salad is a refreshing and flavorful meal. The combination of grilled chicken, honey-lime dressing, and fresh vegetables creates a perfect balance of sweet and tangy flavors. It's a great option for a light and healthy lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup honey. 2 limes, juiced. 2 cloves garlic, minced. 6 cups mixed greens e.g., lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup sliced almonds. 1/4 cup feta cheese, crumbled. Fresh cilantro leaves for garnish.

Instructions: On both sides, salt and pepper the chicken breasts. Blend the honey, lime juice, olive oil, and minced garlic together in a small bowl. This will make the dressing. Get a grill or grill pan hot, but not too hot. Season the chicken breasts with salt and pepper. Place them on the grill and cook for 6 to 8 minutes on each side, or until they are cooked all the way through and the outside is charred. Take them off the heat and let them cool down for a few minutes. Then cut them into thin strips. Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Place the chicken slices on top of the salad. Pour the rest of the dressing over the salad and toss it around to coat it. Add chopped almonds and broken up feta cheese to the salad. Add some fresh cilantro leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Stephanie Witter

[mylittlemoses]

These tasty black bean and feta tacos with a cool strawberry mango salsa will dazzle your taste buds. Tacos are delightful when the creamy feta, sweet-tangy salsa, and savory beans are combined.

Ingredients: 1 can black beans, drained and rinsed. 1 cup crumbled feta cheese. 8 small flour tortillas. 1 cup strawberries, diced. 1 cup mango, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Feta crumbles and black beans should be combined in a bowl. Blend thoroughly. Make the salsa by putting the strawberries, mango, red onion, cilantro, lime juice, salt, and pepper in a separate bowl. Gently toss to mix. In a skillet over medium heat, warm the olive oil. For about 30 seconds on each side, reheat the tortillas. Spoon the black bean and feta mixture onto each tortilla, then top with the strawberry mango salsa to assemble the tacos. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 5 minutes

Squash Topfit

[mylittlemoses]

Savor the decadent chocolate flavor of these glazed donuts. Ideal for a sugary snack at any time of day!

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 egg. 1 tsp vanilla extract. 1/2 cup hot water. 1 cup powdered sugar. 2 tbsp cocoa powder. 2-3 tbsp milk. 1/2 tsp vanilla extract. Pinch of salt. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the hot water until the batter is smooth. Pour the batter into the donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a separate bowl, whisk together the powdered sugar, cocoa powder, milk, vanilla extract, and a pinch of salt until you have a smooth glaze. Dip each cooled donut into the glaze and place them back on the wire rack to let the excess glaze drip off. Decorate with sprinkles if desired. Let the glaze set for about 15 minutes before serving. Enjoy your delicious Glazed Chocolate Donuts!

Prep Time: 15 minutes

Cook Time: 12 minutes

Omma Studio

[mylittlemoses]

These roasted green beans and tomatoes are a flavorful and colorful side dish that's perfect for a keto diet. The green beans are roasted until tender and slightly caramelized, while the cherry tomatoes burst with flavor and sweetness. It's an easy and delicious way to enjoy your vegetables!

Ingredients: 1 lb fresh green beans, trimmed. 1 pint cherry tomatoes. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cherry tomatoes and green beans on a baking sheet that has been lined with parchment paper. Put minced garlic on top of the vegetables after adding olive oil. Add pepper and salt to taste. Toss the vegetables in the oil and garlic to cover them all over. Put the green beans and tomatoes in a hot oven and roast them for 20 to 25 minutes, or until the green beans are soft and the tomatoes are soft and blistered. Take the vegetables out of the oven and put them on a serving dish. Before serving, sprinkle with fresh basil leaves. These roasted green beans and tomatoes are a tasty and healthy side dish that you can eat while following the keto diet.

Prep Time: 10 minutes

Cook Time: 25 minutes

China Moon

[mylittlemoses]

This homemade ice cream tastes great with the sweet nectarines and bourbon that go well together. This is a great treat for summer or a special dessert.

Ingredients: 4 ripe nectarines, pitted and diced. 1/4 cup bourbon. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract.

Instructions: To make the nectarines and bourbon smooth, put them in a blender and chop them up. Put the heavy cream, whole milk, and sugar in a saucepan and mix them together. On medium heat, stir the mixture until the sugar is gone and it's warm. Whisk the egg yolks in a different bowl. Slowly pour the warm cream mixture into the egg yolks while whisking all the time. Put the mixture back in the saucepan. Cook over medium heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon. Take it off the heat and add the vanilla extract and nectarine puree. Join them together. Put the mix in a bowl and let it cool down until it's room temperature. Cover the bowl and put it in the fridge for at least 4 hours or overnight. Put the chilled mixture into an ice cream maker and churn it as directed by the maker's maker. Once the ice cream is smooth, put it in a container and freeze it for at least two hours before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Gabriele Boccolini

[mylittlemoses]

A refreshing and zesty summer salad that's perfect for hot days. This lettuce-free salad combines the flavors of ripe tomatoes, crisp cucumber, and fresh basil with a tangy dressing.

Ingredients: 2 large tomatoes, diced. 1 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons extra virgin olive oil. 1 tablespoon red wine vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Dice the tomatoes, slice the cucumber, thinly slice the red onion, and chop the basil leaves. Put them all in a large bowl. Mix the honey, red wine vinegar, extra virgin olive oil, salt, and pepper in a separate small bowl using a whisk. Add the salad ingredients to the dressing and mix them together gently. Put the salad in the fridge for at least 30 minutes to let the flavors mix. Enjoy the tangy tomato and cucumber salad while it's cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Italian Policy Agendas

[mylittlemoses]

These yogurt granola and honey popsicles are a healthy treat that tastes great. They're great on hot summer days or any time you want a cool snack. These popsicles are a great treat for kids and adults alike because they have creamy Greek yogurt, crunchy granola, sweet honey, and brightly colored berries.

Ingredients: 2 cups Greek yogurt. 1/2 cup granola. 1/4 cup honey. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup chopped nuts almonds, walnuts.

Instructions: Put the Greek yogurt and honey in a bowl and mix them together. Mix everything together well. Mix the granola into the yogurt mixture and make sure it's spread out evenly. Add the chopped nuts and mixed berries slowly to the mixture. Put the yogurt mixture into popsicle molds, leaving some room at the top for the pops to rise. Place a popsicle stick in each mold. To make sure they are fully frozen, put the molds in the freezer and leave them there for at least 4 hours. To get the popsicles out of the molds, run them under warm water for a short time. Get your honey popsicles and yogurt granola out and enjoy them!

Prep Time: 15 minutes

Cook Time: 240 minutes

Victoria Gilbert

[mylittlemoses]

This gluten-free Arugula Wild Rice Salad with Orange is a refreshing and nutritious dish that's perfect for any occasion. The combination of nutty wild rice, peppery arugula, sweet oranges, and crunchy almonds creates a delightful symphony of flavors and textures. The tangy balsamic dressing ties everything together beautifully, making this salad a crowd-pleaser.

Ingredients: 1 cup wild rice, cooked. 2 cups arugula. 1 orange, peeled and segmented. 1/4 cup sliced almonds. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked wild rice, arugula, orange segments, and sliced almonds. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Tir Tabandeh

[mylittlemoses]

Garlic Parmesan Roasted Shrimp is a flavorful and easy seafood dish that's perfect for a quick weeknight meal or as an appetizer for a gathering. The combination of garlic, Parmesan cheese, and breadcrumbs creates a crispy coating on the shrimp, while lemon adds a refreshing touch.

Ingredients: 1 lb large shrimp, peeled and deveined. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 1 tablespoon chopped fresh parsley. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. Garlic powder, olive oil, grated Parmesan cheese, bread crumbs, chopped parsley, salt, and pepper should all be mixed together in a bowl. Put the shrimp in the bowl and toss them around so that they are covered in the mixture all over. Put the shrimp on a baking sheet that has been lined with parchment paper so that they are all at once. After the oven is hot, roast the shrimp for 8 to 10 minutes, or until they are pink and cooked all the way through. With lemon wedges on the side, serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Snimanje Dronom

[mylittlemoses]

Enjoy the ultimate chewy chocolate chip cookies with just the right amount of sweetness and gooeyness. These cookies are a traditional favorite for any occasion.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, room temperature. 1/2 cup granulated sugar. 1 cup packed light-brown sugar. 1 teaspoon salt. 2 teaspoons pure vanilla extract. 2 large eggs. 2 cups semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Mix the flour and baking soda together in a medium-sized bowl. Melt the butter in a large bowl. Use an electric mixer to mix the butter, light brown sugar, granulated sugar, salt, and vanilla extract until the mixture is smooth. One at a time, add the eggs and beat well after each one. Slowly add the flour mixture to the butter mixture and mix just until everything is combined. Add the chocolate chips and mix them in. Round tablespoons of dough should be dropped onto baking sheets that have not been greased, leaving about 2 inches between each one. Put it in the oven for 10 to 12 minutes, or until the edges turn golden but the middle is still soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

Lucy Victoria Yoga

[mylittlemoses]

Indulge in rich, decadent double dark chocolate cookies that are completely vegan-friendly. These cookies are perfect for satisfying your chocolate cravings and are sure to be a hit with vegans and non-vegans alike!

Ingredients: 2 cups all-purpose flour. 3/4 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup vegan butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 1/4 cup plant-based milk. 1 tbsp vanilla extract. 1 cup vegan dark chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the vegan butter, brown sugar, and granulated sugar until smooth. Mix in the plant-based milk and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the vegan dark chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges. 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 double dark chocolate cookies with a glass of plant-based milk!

Prep Time: 15 minutes

Cook Time: 10 minutes

Mt. Moriah Farms

[mylittlemoses]

A delicious and gluten-free low-carb recipe featuring fried cabbage and kielbasa sausage, seasoned to perfection. This dish is perfect for a quick and healthy weeknight dinner.

Ingredients: 1 lb Kielbasa sausage, sliced. 1 large head of cabbage, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp paprika. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add the sliced Kielbasa sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside. In the same skillet, add the minced garlic and sliced onion. Saut until the onion becomes translucent, about 3 minutes. Add the thinly sliced cabbage to the skillet and cook, stirring occasionally, until it starts to wilt and turn golden brown, about 10 minutes. Season the cabbage with paprika, salt, and pepper. Stir to combine. Return the cooked Kielbasa sausage to the skillet and stir everything together. Cook for an additional 5 minutes to heat through. Garnish with fresh parsley and serve hot. Enjoy your gluten-free Fried Cabbage with Kielbasa!

Prep Time: 15 minutes

Cook Time: 20 minutes

Icset 2018

[mylittlemoses]

This recipe for Chicken Chow Mein has the best mix of flavors and textures, making it the best you'll ever taste. It has just the right amount of soft chicken, crunchy vegetables, savory sauce, and tasty chow mein noodles.

Ingredients: 300g chicken breast, thinly sliced. 200g chow mein noodles. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 onion, thinly sliced. 1 carrot, julienned. 1 bell pepper, thinly sliced. 2 cups cabbage, shredded. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Cook chow mein noodles according to package instructions. Drain and set aside. In a small bowl, mix soy sauce, oyster sauce, and sesame oil. Set aside. Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and sliced onion, cook until fragrant. Add sliced chicken breast, cook until no longer pink. Stir in julienned carrot, sliced bell pepper, and shredded cabbage. Cook for 3-4 minutes. Add cooked noodles to the pan, pour the sauce over the mixture. Toss well to combine. Cook for an additional 2-3 minutes, until everything is heated through. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Baby Stroller Derby

[mylittlemoses]

The earthy flavor of wild rice and the rich flavor of sauted mushrooms come together in this flavorful and nourishing dish known as Wild Rice and Mushroom Pilaf. It works well as a main course for vegetarians or as a side dish.

Ingredients: 1 cup wild rice. 2 cups vegetable broth. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley.

Instructions: Use cold water to rinse the wild rice. Bring the vegetable broth to a boil in a pot. When the wild rice is tender, simmer it for 45 minutes with a lid on. Heat the olive oil in a skillet over medium heat. Add the garlic and onions, and saut until transparent. Add the black pepper, salt, and mushrooms. Saut the mushrooms until they are soft. Mix the mushroom mixture with the cooked wild rice. Add the chopped parsley and stir. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 50 minutes

Beautify Your Life

[mylittlemoses]

These Cinnamon Applesauce Oatmeal Pancakes are a tasty and healthy way to start the day. It gets moist and a little sweet from the applesauce and oats, and it tastes warm and comforting from the cinnamon. Just right for a cozy morning.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup unsweetened applesauce. 1 cup buttermilk. 1 egg. 2 tbsp melted butter. 1/2 tsp vanilla extract.

Instructions: In a blender, pulse the rolled oats until they resemble a coarse flour-like consistency. In a mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the applesauce, buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are some lumps. Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side. Remove the pancakes from the griddle and keep warm. Serve with Salted Peanut Butter Maple Syrup see below and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wick Family Racing