My Madness Won

Tvhs Football - 4th International Conference Civil And Structural Engineering - Andre Custodio - Squirrelly Production - Oheslmc

[mymadnesswon]

This Peach, Heirloom Tomato, and Burrata Salad is a delightful combination of sweet and savory flavors. The juicy peaches, ripe heirloom tomatoes, creamy burrata cheese, and fresh basil come together beautifully in this summer salad. Drizzle with a simple balsamic vinaigrette for the perfect finishing touch.

Ingredients: 2 ripe peaches, sliced. 2 heirloom tomatoes, sliced. 1 ball of burrata cheese. 1/4 cup fresh basil leaves. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Put the heirloom tomatoes and peaches that have been sliced on a serving platter. Break up the burrata cheese into small pieces and sprinkle them on top of the tomatoes and peaches. Spread out the fresh basil leaves on top of the salad. To make the dressing, mix the extra-virgin olive oil and balsamic vinegar in a small bowl with a whisk. Put the dressing on top of the salad. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Clemson Forest Health

[mymadnesswon]

Savor the deep flavors of autumn by preparing this Paleo pumpkin custard. This custard, which is made with healthy ingredients like eggs, coconut milk, pumpkin puree, and warming spices, is a delightful and guilt-free dessert that goes well with anything.

Ingredients: 1 cup pumpkin puree. 4 eggs. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp cinnamon. 1/2 tsp ground ginger. 1/4 tsp nutmeg. 1/4 tsp sea salt. 1 cup full-fat coconut milk.

Instructions: Preheat the oven to 350F 175C. In a large bowl, whisk together pumpkin puree, eggs, maple syrup, vanilla extract, cinnamon, ground ginger, nutmeg, and sea salt until well combined. Gradually whisk in the coconut milk until smooth. Pour the mixture into individual ramekins or a baking dish. Place the ramekins or baking dish in a larger baking pan. Pour hot water into the larger pan to create a water bath around the custard dishes, being careful not to get water into the custard mixture. Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool for 10-15 minutes before serving. Serve warm or chilled, garnished with a sprinkle of cinnamon or whipped coconut cream if desired.

Prep Time: 15 minutes

Cook Time: 50 minutes

Iceim 2018

[mymadnesswon]

These Air Fryer Cinnamon Rolls are a quick and delicious breakfast treat that's ready in no time. The air fryer gives them a crispy exterior and a soft, gooey center, making them a breakfast miracle!

Ingredients: 1 package of refrigerated cinnamon roll dough. 1/4 cup melted butter. 1/2 cup brown sugar. 1 teaspoon ground cinnamon. 1/4 cup powdered sugar. 1 tablespoon milk. 1/2 teaspoon vanilla extract.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Take the cinnamon roll dough out of the roll and cut it into separate rolls. Melt some butter and spread it all over each cinnamon roll. Put brown sugar and ground cinnamon in a small bowl and mix them together. Spread the cinnamon-sugar mix out on top of each cinnamon roll. Line up the cinnamon rolls in the air fryer basket so that they don't touch. Leave some space between them. For 6 to 8 minutes, or until the rolls are golden brown and cooked all the way through, air fry them at 350F 175C. To make the icing, mix powdered sugar, milk, and vanilla extract in a bowl until smooth while the rolls are cooking. When the cinnamon rolls are done, take them out of the air fryer and cover them with the icing. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 8 minutes

Chula Vista  Quilters Guild

[mymadnesswon]

Enjoy these vegan paleo chocolate chip cookies without feeling bad about it. They're great for satisfying your sweet tooth without going against your diet.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/3 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, baking soda, and salt in a large bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix everything together well. Add vegan chocolate chips and mix well. Place dough on the baking sheet that has been prepared, leaving space between each cookie. Use a cookie scoop to do this. Use the back of a spoon or your fingers to gently press down on each cookie. When the edges are golden brown, it's done baking. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Enjoy these tasty chocolate chip cookies that are vegan and paleo.

Prep Time: 15 minutes

Cook Time: 10-12

Scoil Eiltin Naofa

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A delicious and creamy pumpkin pie made with wholesome ingredients, perfect for the holidays.

Ingredients: 1 15 oz can pumpkin puree. 1/2 cup coconut milk. 1/2 cup maple syrup. 2 tbsp cornstarch. 1 tsp vanilla extract. 1 1/2 tsp pumpkin pie spice. 1/2 tsp salt. 1 pre-made gluten-free vegan pie crust.

Instructions: Warm the oven up to 175F 350C. Pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla extract, pumpkin pie spice, and salt should all be put into a blender. Mix until it's smooth. Fill the pie crust with the mix. Put it in the oven for 60 to 70 minutes, or until the crust is golden brown and the filling is set. Get it out of the oven and let it cool down completely before you serve.

Prep Time: 15 minutes

Cook Time: 70 minutes

Sourav Mukherjee

[mymadnesswon]

This Strawberry Coconut Salad with Strawberry Vinaigrette is a perfect blend of sweet and savory flavors. Fresh strawberries, shredded coconut, and a zesty strawberry vinaigrette come together to create a delightful salad that's perfect for summer or any time you crave a burst of fruity freshness.

Ingredients: 2 cups fresh strawberries, hulled and sliced. 1 cup shredded coconut. 4 cups mixed salad greens. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds. For the Strawberry Vinaigrette:. 1/2 cup fresh strawberries, hulled and halved. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed salad greens, sliced strawberries, shredded coconut, chopped mint leaves, red onion, crumbled feta cheese, and sliced almonds. To make the Strawberry Vinaigrette, place the halved strawberries, olive oil, balsamic vinegar, honey, salt, and pepper in a blender or food processor. Blend until smooth. Drizzle the Strawberry Vinaigrette over the salad and toss gently to coat all the ingredients. Serve the Strawberry Coconut Salad immediately as a refreshing and delicious side dish or light meal.

Prep Time: 15 minutes

Cook Time: 0 minutes

Skeletal Fracture

[mymadnesswon]

It's a delicious vegan treat made with caramelized banana nuts and maple syrup, which make the nuts naturally sweet. You can eat it for breakfast or as a healthy snack at any time.

Ingredients: 3 ripe bananas, mashed. 1/4 cup maple syrup. 2 tablespoons coconut oil. 1 teaspoon vanilla extract. 2 cups rolled oats. 1/2 cup chopped nuts almonds, walnuts, or pecans. 1/4 teaspoon cinnamon. Pinch of salt.

Instructions: Preheat oven to 325F 160C. In a small saucepan, combine mashed bananas, maple syrup, coconut oil, and vanilla extract. Heat over low heat, stirring occasionally, until well combined and slightly thickened. In a large bowl, mix together rolled oats, chopped nuts, cinnamon, and salt. Pour the banana mixture over the oat mixture and stir until evenly coated. Spread the mixture onto a lined baking sheet. Bake for 25-30 minutes, stirring halfway through, until golden brown and crispy. Allow to cool completely before storing in an airtight container. Enjoy as a topping for yogurt, with plant-based milk, or as a snack on its own!

Prep Time: 10 minutes

Cook Time: 30 minutes

Le Avventure Di Brotha

[mymadnesswon]

A delightful twist on classic carrot cake, this tart features a tender crust made with grated carrots and warm spices, topped with a luscious cream cheese frosting. It's a perfect blend of flavors and textures, making it an ideal dessert for any occasion.

Ingredients: 1 1/2 cups grated carrots. 1 cup all-purpose flour. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/2 cup vegetable oil. 2 eggs. 1/2 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 4 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 1/2 teaspoon vanilla extract. 1 tablespoon milk or cream.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine grated carrots, flour, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined. Press the mixture into a tart pan evenly, ensuring it covers the bottom and sides. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and set. Allow it to cool completely. In a separate mixing bowl, beat together cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, continue beating until well combined and fluffy. If the frosting is too thick, add milk or cream, a little at a time, until desired consistency is reached. Spread the cream cheese frosting over the cooled tart crust. Refrigerate for at least 1 hour before serving to allow the frosting to set. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

River Raisin Chorus

[mymadnesswon]

These Pecan Snowball Cookies are the perfect treat for the holiday season. With a buttery and nutty flavor, they melt in your mouth and bring warmth to your heart. Whether you call them Russian Tea Cakes or Mexican Wedding Cookies, these delightful treats are a must-have on your holiday dessert table.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup chopped pecans. Additional powdered sugar for rolling.

Instructions: Preheat the oven to 325F 165C. In a mixing bowl, cream together the softened butter, powdered sugar, and vanilla extract until well combined. Gradually add the all-purpose flour and salt to the butter mixture. Mix until a soft dough forms. Stir in the chopped pecans, ensuring they are evenly distributed throughout the dough. Shape the dough into small balls, about 1 inch in diameter, and place them on an ungreased baking sheet. Bake in the preheated oven for about 18-20 minutes, or until the cookies are set but not browned. Remove the cookies from the oven and allow them to cool for a few minutes. While the cookies are still warm, gently roll them in powdered sugar until coated. Once completely cooled, roll the cookies in powdered sugar once again for an extra coating. Store the pecan snowball cookies in an airtight container. Enjoy these delicious and festive cookies with your loved ones!

Prep Time: 15 minutes

Cook Time: 18 minutes

Verdegree

[mymadnesswon]

This sweet and sour shrimp recipe is a delightful blend of succulent shrimp, colorful bell peppers, onions, and tangy pineapple chunks, all coated in a sweet and savory sauce. It's quick and easy to make, perfect for a flavorful weeknight dinner.

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup cornstarch. 1/4 cup vegetable oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, sliced. 1 cup pineapple chunks. 1/2 cup ketchup. 1/4 cup rice vinegar. 1/4 cup brown sugar. 2 tablespoons soy sauce. 1 tablespoon cornstarch dissolved in 2 tablespoons water. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a bowl, toss shrimp with cornstarch until coated evenly. Heat vegetable oil in a large skillet over medium-high heat. Add coated shrimp to the skillet and cook until golden brown, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, add sliced bell peppers and onion. Cook until slightly tender, about 3-4 minutes. Add pineapple chunks, ketchup, rice vinegar, brown sugar, and soy sauce to the skillet. Stir to combine. Bring the sauce to a simmer and cook for 2-3 minutes. Stir in the cornstarch mixture and cook until the sauce thickens. Season with salt and pepper to taste. Return the cooked shrimp to the skillet and toss to coat with the sauce. Serve the sweet and sour shrimp over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sama Africa

[mymadnesswon]

These air-fried almond bites that are crisp on the outside are great as a snack or meal. They can be carried quickly and easily, and they smell really great.

Ingredients: 500g aardappelen, geschild en in blokjes gesneden. 2 eetlepels olijfolie. 1 theelepel paprikapoeder. 1 theelepel knoflookpoeder. Zout en peper naar smaak.

Instructions: Doe de gesneden aardappelen in een kom en besprenkel ze met olijfolie. Voeg het paprikapoeder, knoflookpoeder, zout en peper toe. Meng alles goed zodat de aardappelen gelijkmatig gekruid zijn. Verwarm de airfryer voor op 180 graden Celsius. Plaats de gekruide aardappelen in de airfryer mand en spreid ze gelijkmatig uit. Bak de aardappelen gedurende 15-20 minuten in de airfryer, schud ze halverwege de baktijd om, totdat ze goudbruin en knapperig zijn. Haal de gebakken aardappeltjes uit de airfryer en laat ze even afkoelen voordat je ze serveert. Geniet van deze knapperige gebakken aardappeltjes als bijgerecht of snack!

Prep Time: 10 minutes

Cook Time: 20 minutes

Northern High School Guidance

[mymadnesswon]

Protein and fiber are in high amounts in this hearty vegan lentil stew, which makes it a healthy and filling meal. For a cozy dinner, it's full of flavor and makes you feel good.

Ingredients: 1 cup green lentils, rinsed. 4 cups vegetable broth. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Toss in the chopped onion, carrots, and celery. For about 5 minutes, or until softened, saut. Put in the turmeric, cumin, paprika, and minced garlic. Stir the food all the time for another two minutes. Pour vegetable broth into the pot along with lentils that have been rinsed and cut up. Once the mixture starts to boil, lower the heat and let it cook for 25 to 30 minutes, or until the lentils are soft. Add pepper and salt to taste. Serve hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 30 minutes

Seoul Steamfest And Organ Rally

[mymadnesswon]

Indulge in the rich and decadent flavors of these Hazelnut Vegan Chocolate Tarts with a luscious Vegan Caramel Sauce. These tarts are not only delicious but also completely plant-based, making them a perfect treat for vegans and chocolate lovers.

Ingredients: 1 cup raw hazelnuts. 1 cup pitted dates. 1/4 cup cocoa powder. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 tsp vanilla extract. A pinch of salt. 1 cup vegan chocolate chips. 1/2 cup coconut milk. 1/4 cup coconut sugar. 1/4 cup almond butter. 1/2 tsp vanilla extract.

Instructions: Process the hazelnuts in a food processor until they form a fine meal. To the food processor, add the dates, cocoa powder, melted coconut oil, maple syrup, vanilla extract, and a small amount of salt. Process until a sticky dough is formed. To make the crust, press the dough into the tart molds. As you make the chocolate filling, put the molds in the freezer to solidify. The coconut milk should be heated in a saucepan over medium heat until it begins to simmer. Transfer the vegan chocolate chips to a heat-resistant bowl and cover them with the heated coconut milk. Once the chocolate has melted completely and the mixture is smooth, give it a minute to sit before stirring again. After adding the chocolate filling to the tart shells, chill them for at least two hours to solidify it. Almond butter, vanilla extract, and coconut sugar should all be combined in a small saucepan. Stir the mixture while heating it gently over low heat until the sugar dissolves and it becomes smooth. After removing the tarts from the molds, cover them with the vegan caramel sauce. Enjoy the Vegan Caramel Sauce and Hazelnut Vegan Chocolate Tarts!

Prep Time: 30 minutes

Cook Time: 10 minutes

Dysfunctional Bmx

[mymadnesswon]

Indulge in the rich and comforting flavors of this Slow Cooker Bacon Mac n Cheese. It's creamy, cheesy, and packed with savory bacon goodness, making it the perfect dish for any occasion.

Ingredients: 8 oz elbow macaroni. 4 cups shredded cheddar cheese. 1 cup grated Parmesan cheese. 2 cups milk. 1 cup heavy cream. 1/2 cup unsalted butter, melted. 6 slices bacon, cooked and crumbled. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Put the ground beef, chopped onion, and red bell pepper in a skillet. Cook them together until the beef is done and the vegetables are soft. Get rid of extra fat. Put the slow cooker on high and add the cooked beef mixture. On top of the chicken broth, add the black beans, corn, enchilada sauce, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the uncooked pasta about 30 minutes before you serve. Cover and continue cooking until pasta is tender. Add cheese shreds to the pasta after it's done cooking. Leave it alone for a while to melt. If you want, you can serve it hot with chopped cilantro, diced avocado, and sour cream on top.

Prep Time: 15 minutes

Cook Time: 180 minutes

Mrs Palmer Music

[mymadnesswon]

Feel the great tastes of cinnamon buns in the form of pancakes! These Cinnamon Bun Pancakes are a great treat for breakfast.

Ingredients: 1 cup all-purpose flour. 2 tbsp granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1 cup buttermilk. 1 large egg. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. 1/4 cup brown sugar. 1 tsp ground cinnamon. Cream cheese glaze:. 4 oz cream cheese, softened. 1/2 cup powdered sugar. 1/2 tsp vanilla extract. 2-3 tbsp milk.

Instructions: In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and 1/2 tsp ground cinnamon. In another bowl, mix buttermilk, egg, melted butter, and 1 tsp vanilla extract. Combine wet and dry ingredients, stirring until just combined. In a separate small bowl, mix brown sugar and 1 tsp ground cinnamon for the cinnamon swirl. Heat a non-stick skillet or griddle over medium heat and grease lightly. Pour 1/4 cup of pancake batter onto the skillet. Drizzle a teaspoon of the cinnamon swirl mixture on top. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter and cinnamon swirl mixture. For the cream cheese glaze, beat softened cream cheese, powdered sugar, 1/2 tsp vanilla extract, and enough milk to achieve a drizzling consistency. Drizzle the cream cheese glaze over the pancakes and serve warm.

Prep Time: 15 minutes

Cook Time: 15 minutes

Anchor Inn B&B

[mymadnesswon]

In a chewy and soft cookie base, these delectable cookies combine the sweetness of vegan white chocolate, the richness of vegan dark chocolate, and the tartness of dried cranberries. They are ideal for vegans and those with gluten sensitivities, and they make a delicious treat for everyone.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan white chocolate chips. 1/2 cup vegan dark chocolate chips. 1/2 cup dried cranberries.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Mix until a smooth dough forms. Fold in the vegan white chocolate chips, vegan dark chocolate chips, and dried cranberries until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each cookie slightly with the back of the spoon. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious Vegan and Gluten-Free White Chocolate, Dark Chocolate Cranberry Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Red Bowl Asian Cuisine

[mymadnesswon]

This Grilled Corn on the Cob recipe brings out the natural sweetness of corn with a flavorful and smoky kick. Perfect for BBQs and summer gatherings!

Ingredients: 4 ears of corn, husked. 1/4 cup unsalted butter, melted. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper adjust to taste. Salt and black pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the grill to medium-high heat. In a small bowl, mix melted butter, olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper to create a basting mixture. Brush each ear of corn generously with the prepared mixture. Place the corn on the preheated grill and cook for 12-15 minutes, turning occasionally, until the corn is tender and has a nice char. Remove the grilled corn from the heat and brush with any remaining basting mixture. Sprinkle chopped fresh parsley over the corn for garnish. Serve hot and enjoy your delicious Grilled Corn on the Cob!

Prep Time: 10 minutes

Cook Time: 15 minutes

Work. Pump. Repeat.