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[nopenhagen]

Indulge in the perfect Valentine's Day treat with layers of fresh strawberries, airy angel food cake, and luscious whipped cream. Topped with chocolate shavings and toasted almonds, this jarred parfait is a sweet and romantic delight!

Ingredients: 2 cups fresh strawberries, diced. 1/4 cup granulated sugar. 1 teaspoon lemon juice. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup angel food cake, diced. 1/2 cup chocolate shavings. 1/4 cup sliced almonds, toasted.

Instructions: Put diced strawberries, sugar, and lemon juice in a bowl and mix them together. For 15 minutes, let it soak. Whip the heavy cream in a different bowl until soft peaks form. After adding the vanilla extract and powdered sugar, keep whipping until stiff peaks form. Add the angel food cake pieces slowly to the whipped cream mixture. Put the strawberry mixture first in the serving jars, then the cake and cream mixture. Do it again and again until the jar is full. Put shaved chocolate and toasted sliced almonds on top of each jar. Put it in the fridge for at least an hour before you serve it. Enjoy the tasty Valentine's Day Strawberry Parfait when it's cold!

Prep Time: 30 minutes

Cook Time: 0 minutes

Anita Gritsch

[nopenhagen]

These cupcakes that look like pineapple upside down are a fun take on a classic dessert. Like the real thing, they have a sweet maraschino cherry on top of a moist and tasty cupcake that has pineapple in it.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter. 1/4 cup buttermilk. 1/4 cup crushed pineapple, drained. 1 large egg. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 teaspoon vanilla extract. 6 maraschino cherries. 6 slices canned pineapple rings.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the sugar and butter until light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until the batter is smooth. Stir in the crushed pineapple. Place a pineapple ring at the bottom of each cupcake liner and top with a maraschino cherry in the center. Divide the cupcake batter evenly among the liners, covering the pineapple and cherry. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, enjoy your Pineapple Upside Down Inspired Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Carroll Packer

[nopenhagen]

These Candied Bacon Cinnamon Rolls are the ideal balance of sweet and savory. Classic cinnamon rolls are given a delightful twist by the crispy, caramelized bacon, which makes them an irresistible treat.

Ingredients: 1 can of Pillsbury Cinnamon Rolls. 8 slices of bacon. 1/4 cup brown sugar. 1/4 cup maple syrup. 1/4 tsp ground cinnamon.

Instructions: Preheat your oven to 350F 175C. Place bacon strips on a wire rack over a baking sheet. Bake bacon for 10-12 minutes until it starts to crisp but is not fully cooked. While bacon is baking, in a small bowl, mix together brown sugar, maple syrup, and ground cinnamon to create a glaze. Remove partially cooked bacon from the oven and brush both sides with the cinnamon glaze. Return the bacon to the oven and continue baking for another 5-7 minutes until it's crispy and caramelized. Remove bacon from the oven and let it cool. It will harden as it cools. Meanwhile, open the Pillsbury Cinnamon Rolls can and place the rolls on a baking sheet lined with parchment paper. Bake the cinnamon rolls according to package instructions. Once the cinnamon rolls are done, let them cool slightly. Take the candied bacon and break it into smaller pieces. Top each cinnamon roll with a piece of candied bacon. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

St. Eustace Episcopal Church

[nopenhagen]

Indulge in a creamy and decadent hot chocolate that is not only dairy-free but also gluten-free, oil-free, and refined sugar-free. The addition of hazelnuts adds a rich nutty flavor, making this a comforting and satisfying drink for any chilly day.

Ingredients: 2 cups unsweetened almond milk. 1/4 cup raw hazelnuts. 2 tablespoons unsweetened cocoa powder. 2 tablespoons maple syrup or other sweetener of choice. 1/2 teaspoon vanilla extract. Pinch of salt. Optional: Dairy-free whipped cream or marshmallows for topping.

Instructions: In a blender, combine almond milk and hazelnuts. Blend until smooth. Pour the mixture into a saucepan and heat over medium heat until warm, but not boiling. Whisk in cocoa powder, maple syrup, vanilla extract, and salt until well combined and smooth. Pour into mugs and top with dairy-free whipped cream or marshmallows if desired. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

Hunger Games Music

[nopenhagen]

Enjoy this rich toffee recipe for the ideal fusion of sweet, salty, and smoky flavors. Rich whiskey caramel, fluffy marshmallows, velvety chocolate, and crispy bacon combine to make a delicious treat that works well for any occasion.

Ingredients: 1 cup of bacon bits. 1 cup of unsalted butter. 1 cup of granulated sugar. 1/2 cup of whiskey. 1 bag of marshmallows. 2 cups of semi-sweet chocolate chips. 1 cup of chopped pecans. 1 teaspoon of vanilla extract. A pinch of salt.

Instructions: Melt the butter in a large saucepan over a medium heat. Whisk in the whiskey and granulated sugar, stirring constantly until the mixture takes on a deep caramel hue. This ought to take ten to twelve minutes. Add the vanilla extract and bacon pieces and stir. Let the bacon cook for a further two to three minutes so that it begins to crisp up. After lining a baking sheet with parchment paper, evenly distribute the chopped pecans on it. Spread the caramel-bacon mixture evenly across the pecans as you pour it on. Top the caramel layer with the marshmallows. The semi-sweet chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. Once the chocolate has melted, pour it over the marshmallows and spread it evenly to completely cover them. Let the toffee cool and set in the fridge or at room temperature for at least two hours. After it solidifies, break the toffee into small pieces. Savor your Caramel Marshmallow Toffee with Bacon and Whiskey!

Prep Time: 15 minutes

Cook Time: 20 minutes

McGregor-Marquette Center for the Arts

[nopenhagen]

Enjoy the rich flavors of grilled beef short ribs that have been marinated in a savory red wine mixture. This BBQ recipe is great for any gathering because it smells great and is soft.

Ingredients: 4 lbs beef short ribs. 1 cup red wine. 1/4 cup soy sauce. 1/4 cup honey. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: In a bowl, mix red wine, soy sauce, honey, minced garlic, dried thyme, smoked paprika, salt, and pepper to create the marinade. Place the beef short ribs in a large resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight. Preheat your BBQ grill to medium-high heat. Remove the marinated short ribs from the bag, allowing excess marinade to drip off. Reserve the marinade for basting. Grill the short ribs for about 15-20 minutes, turning occasionally and basting with the reserved marinade until they are nicely charred and cooked to your liking. Remove the beef short ribs from the grill and let them rest for a few minutes before serving. Serve the beef short ribs with your favorite side dishes and enjoy!

Prep Time: 240 minutes

Cook Time: 20 minutes

veronica couto

[nopenhagen]

If you want a healthier take on regular pizza, try this cauliflower crust pizza with Italian sausage and fresh basil on top. This low-carb, gluten-free treat will make you crave pizza no matter what!

Ingredients: 1 cauliflower pizza crust. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese. 1/2 cup cooked Italian sausage. 1/4 cup fresh basil leaves. 1/4 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. On a baking sheet or pizza stone, put the cauliflower pizza crust. Cover the crust with tomato sauce, making sure to leave a border for the crust. Add the shreds of mozzarella cheese on top of the sauce. Spread the cooked Italian sausage out evenly on top of the cheese. Place the pizza in an oven that has already been heated up. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Take the pizza out of the oven and give it a minute or two to cool down. Add some red pepper flakes and fresh basil leaves to the pizza to make it hot. Add pepper and salt to taste. Cut up your tasty cauliflower pizza with sausage and basil and serve it.

Prep Time: 20 minutes

Cook Time: 15 minutes

physician assistant student association pasa

[nopenhagen]

Enjoy the sweet and tangy goodness of homemade peach jam with this easy-to-follow recipe. You can also download and print adorable jar labels and gift tags to make your homemade peach jam gifts even more special!

Ingredients: 4 cups of fresh peaches, peeled, pitted, and chopped. 2 cups of granulated sugar. 1 lemon, juiced and zested. 1 packet of fruit pectin. 1/2 teaspoon of butter optional, to reduce foaming.

Instructions: Use a dishwasher sterilization cycle or boil your canning jars and lids for ten minutes to sterilize them. Add the lemon juice and chopped peaches to a large saucepan. After adding the pectin and allowing it to activate for ten minutes, stir. Pour the lemon zest and granulated sugar into the saucepan. Blend thoroughly. Transfer the mixture to a boiling point while stirring constantly over medium-high heat in the saucepan. If desired, add the optional butter to lessen foaming. After the jam comes to a rolling boil, cook it for another one to two minutes, stirring occasionally, until it thickens and passes the gel test. A small amount of jam should be placed on a chilled plate and allowed to cool for one minute in order to conduct the gel test. It's ready if it wrinkles when you press it with your finger. Take the jam off the stove and, if needed, skim off any froth. Fill the sterilized canning jars with the hot peach jam, leaving a 1/4-inch headspace at the top. After giving the jar rims a thorough wipe, replace the sterile lids and tighten the bands until they are fingertip-tight. To make sure the jars seal correctly, process them in a boiling water bath for ten to fifteen minutes. After a day, take the jars out of the water bath, allow them to cool, and inspect the seals. Jars that have been properly sealed can be kept for up to a year in a cool, dark location.

Prep Time: 30 minutes

Cook Time: 15 minutes

Harshad V. Kulkarni, Ph.D.

[nopenhagen]

Indulge in this dairy-free ice cream made entirely in the blender! With just a few simple ingredients, you can enjoy a creamy and delicious treat without the need for an ice cream maker.

Ingredients: 2 ripe bananas, frozen. 1/2 cup coconut cream. 2 tablespoons maple syrup. 1 teaspoon vanilla extract.

Instructions: You can freeze the banana slices for at least 4 hours after you peel and cut them. Put the frozen banana slices, coconut cream, maple syrup, and vanilla extract in a blender. Put the blender on high speed and blend until it's smooth and creamy. If necessary, scrape down the sides of the blender. Put the mixture in a container and freeze it for two to three hours, or until it's firm. Once the ice cream is frozen, you can either serve it right away or put it in a container that won't let air in and freeze it.

Prep Time: 10 minutes

Cook Time: 0 minutes

CLK Pete

[nopenhagen]

These Chicken Kabobs are super easy to make and can be marinated ahead of time. Perfect for a quick and delicious meal!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into chunks. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. Bell peppers, onions, and cherry tomatoes for skewering.

Instructions: Mix honey, garlic, oregano, paprika, salt, and pepper with olive oil, soy sauce, and pepper in a bowl. Spread the chicken pieces out in a dish, cover it, and set it in the fridge for at least 30 minutes or up to 24 hours. Warm the grill up to a medium-high level. Skewer chicken that has been marinated, bell peppers, onions, and cherry tomatoes. Kabobs should be cooked on the grill for 10 to 15 minutes, turning them over every so often, until the chicken is done and the vegetables are soft. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 15 minutes

nwhs fine arts

[nopenhagen]

These Mediterranean grilled shrimp and veggie skewers are not only delicious but also low in calories. The combination of juicy shrimp and colorful vegetables, marinated in a flavorful blend of olive oil, garlic, and herbs, makes for a satisfying and healthy meal. The addition of white wine adds a subtle depth of flavor and pairs perfectly with the grilled skewers.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced into rounds. 1/4 cup olive oil. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon chopped fresh oregano. Salt and pepper to taste. 4 wooden skewers, soaked in water. 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio.

Instructions: Oregano, salt, pepper, lemon juice, and olive oil should all be mixed together in a bowl. Toss the shrimp around in the bowl after adding them. For at least 15 minutes, let it sit. Warm the grill up to a medium-high level. Using skewers, alternate between shrimp marinated in a sauce, bell peppers, red onion, and zucchini. Put the skewers on a grill that has already been heated up. Cook for two to three minutes on each side, until the vegetables are soft and the shrimp is pink. Use a brush to baste skewers with white wine while they're cooking on the grill. This will add flavor and moisture. Skirts should be taken off the grill when they are done and served hot. Enjoy with a cold glass of white wine.

Prep Time: 20 minutes

Cook Time: 6 minutes

Great Dane Puppies For Sale in Pennsylvania

[nopenhagen]

These delicious Paleo blueberry muffins are free of grains, gluten, and dairy. They are loaded with the goodness of fresh blueberries and naturally sweetened with honey or maple syrup. Ideal for a breakfast or snack that fits the Paleo diet!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 cup fresh blueberries. Optional: 1/4 cup chopped nuts e.g., walnuts or pecans.

Instructions: Set the oven temperature to 175C 350F. Mix together almond flour, coconut flour, baking soda, and salt in a large mixing bowl. Whisk eggs, melted coconut oil, vanilla extract, honey or maple syrup, and other ingredients in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Add the optional chopped nuts and fresh blueberries and fold gently. Grease a muffin tin with coconut oil or line it with parchment paper liners. Spoon about 3/4 of the batter into each muffin cup. When a toothpick is inserted into a muffin, it should come out clean after 20 to 25 minutes of baking in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your Paleo Blueberry Muffins as a tasty and nutritious snack!

Prep Time: 15 minutes

Cook Time: 25 minutes

Keeping Pet Snails

[nopenhagen]

Enjoy the comforting flavors of apple pie in a healthy and convenient breakfast option. These overnight oats are packed with fiber, protein, and nutrients, making them a satisfying way to start your day.

Ingredients: 1 cup rolled oats. 1 tablespoon chia seeds. 1 cup almond milk. 1 tablespoon maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon vanilla extract. 1 apple, diced. 1 tablespoon chopped nuts optional.

Instructions: Mix chia seeds, almond milk, maple syrup, cinnamon, and vanilla extract with rolled oats in a jar or other container. Mix the ingredients together well until they are all mixed in. Add the apple dices and stir gently to spread them out evenly. Put the jar or container in the fridge overnight, or at least for 4 hours. Mix the oats together and, if you want, add chopped nuts on top before serving.

Prep Time: 5 minutes

Cook Time: 0 minutes

theodoregfx

[nopenhagen]

A delicious twist on the classic pizza, this sandwich combines the flavors of leek, bacon, mushroom, and melted cheese between slices of bread.

Ingredients: 4 slices of bread. 1 leek, thinly sliced. 4 slices of bacon. 1 cup sliced mushrooms. 1 cup shredded mozzarella cheese. 1/4 cup pizza sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat a skillet over medium heat and cook the bacon until crispy. Remove and set aside. In the same skillet, add olive oil and saut the sliced leek and mushrooms until softened, about 5-7 minutes. Season with salt and pepper. Spread pizza sauce on two slices of bread. Top each bread slice with cooked leek and mushroom mixture. Place two slices of bacon on top of each sandwich. Sprinkle shredded mozzarella cheese over the bacon slices. Cover each sandwich with the remaining two bread slices to form sandwiches. Heat a clean skillet over medium heat and place the sandwiches in it. Cook each side until golden brown and the cheese is melted, about 2-3 minutes per side. Once done, remove from the skillet, slice if desired, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dragon Wool

[nopenhagen]

Nutella and pumpkin come together in these baked doughnuts to create a delectable treat. Perfect as a dessert or for a cosy autumn morning.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 large eggs. 1/4 cup vegetable oil. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 cup Nutella. Cooking spray for greasing.

Instructions: Set the oven temperature to 175C 350F. Spray cooking oil in a doughnut pan. Pumpkin puree, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract should all be combined in a bowl. Blend until thoroughly blended. Mix the flour, baking soda, baking powder, salt, and spices cloves, nutmeg, and cinnamon in a separate bowl. Stirring until just combined, gradually add the dry ingredients to the pumpkin mixture. Spoon Nutella into a piping bag or snip the corner off a plastic bag. Swirl the doughnut batter in the pan with a pipette filled with Nutella. When a toothpick is inserted into a doughnut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. After a few minutes, let the doughnuts cool in the pan before moving them to a wire rack to finish cooling. Savor your Pumpkin Doughnuts with Double Nutella Swirls!

Prep Time: 15 minutes

Cook Time: 15 minutes

minpro elite training

[nopenhagen]

A delicious low-carb alternative to traditional lasagna, this Keto Zucchini Lasagna swaps pasta sheets for thinly sliced zucchini, layered with a hearty meat sauce and cheesy goodness.

Ingredients: 2 large zucchinis, sliced thinly lengthwise. 1 lb ground beef. 1 cup marinara sauce sugar-free. 2 cups shredded mozzarella cheese. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Warm the oven up to 190C 375F. Cook the ground beef in a pan over medium-low heat until it turns brown. Get rid of extra fat. To the pan, add salt, pepper, dried oregano and basil, and minced garlic. Add one more minute of cooking and stir. Add the marinara sauce and let it cook for 5 minutes. Grate some Parmesan cheese and mix it with ricotta cheese in a different bowl. Put sliced zucchinis in a baking dish first, then the meat sauce, then the ricotta mixture, and finally the mozzarella cheese. Put another layer of ingredients on top of the last one until all of the ingredients are used up. Put foil over the baking dish and bake for 25 minutes. Now take off the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown. Before you serve it, let it cool down for a while. If you want, you can add fresh basil leaves as a garnish.

Prep Time: 20 minutes

Cook Time: 35 minutes

I Am Doh

[nopenhagen]

This gluten-free slow-cooker recipe delivers tender chicken breasts bathed in a sweet and spicy sauce. Perfect for an easy weeknight dinner or meal prep, this dish is packed with flavor and requires minimal effort.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup gluten-free soy sauce. 1/4 cup honey. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon ground ginger. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 2 tablespoons cornstarch or gluten-free alternative. 2 tablespoons water. Sesame seeds and sliced green onions for garnish optional.

Instructions: Put chicken breasts in the crock pot. Stir the soy sauce, honey, apple cider vinegar, ground ginger, red pepper flakes, salt, and pepper together in a small bowl. Cover the chicken breasts with the sauce. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the chicken is soft and fully cooked. Make a slurry with water and cornstarch in a small bowl. Add the slurry to the slow cooker and stir it in to make the sauce thicker. Keep cooking on low for another 30 minutes or until the sauce gets thicker. You can put the chicken on top of rice or quinoa and add sesame seeds and sliced green onions if you want.

Prep Time: 10 minutes

Cook Time: 240 minutes

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