Oelm

YOUNG ISRAEL ORTHODOX SYNAGOGUES - Lynsey Mobile Personal Trainer - gundula diering - P?átelé - Irena Sarplaninac - czech rally cup

[oelm]

muuh

[oelm]

Burdis

[oelm]

GHS Library Links

[oelm]

Jacksonville Elementary School PTA

[oelm]

mount mitchell

[oelm]

czech rally cup

[oelm]

Cushie Jen

[oelm]

Makenna Arnold

[oelm]

Indulge in the buttery goodness of chocolate chip shortbread cookies. These treats are perfect for a sweet snack or to share with friends and family.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup mini chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Put the flour and salt in the bowl and mix them together just until they are mixed. Do not mix too much. Add the mini chocolate chips and stir them in until they are spread out evenly in the dough. Make a flat disc out of the dough and wrap it in plastic wrap. Put it in the fridge for about 30 minutes to chill. Before you use the dough, make it about 1/4-inch thick on a floured surface. Cut out the shapes you want with cookie cutters and place them on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. These tasty chocolate chip shortbread cookies are ready to eat once they are completely cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

psychologist lilian shin

[oelm]

A delicious and refreshing sweet couscous salad with cranberries, walnuts, and a tangy balsamic dressing. Perfect for a light and satisfying meal.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1/2 cup dried cranberries. 1/2 cup chopped walnuts. 1/2 cup diced cucumber. 1/2 cup diced red bell pepper. 1/4 cup chopped fresh mint. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Place the couscous in a heatproof bowl. Pour the boiling water over the couscous, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and let it cool to room temperature. In a large mixing bowl, combine the couscous, cranberries, walnuts, cucumber, red bell pepper, mint, and feta cheese. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the couscous mixture and toss to combine. Refrigerate the salad for at least 30 minutes before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Prešovské dobrovo?nícke

[oelm]

A pressure cooker makes it easy to make a creamy and tasty onion dip. Great for having people over or having a cozy night in.

Ingredients: 4 large onions, thinly sliced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup sour cream. 1 cup mayonnaise. 1 cup grated Parmesan cheese. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. Chopped fresh chives for garnish.

Instructions: Hot oil should be added to the pressure cooker while it is in saut mode. Salt and black pepper should be added along with thinly sliced onions. Cook the onions until they turn brown and caramelized. Add the Parmesan cheese, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper to a bowl and mix them together. Add the onions that have been caramelized and mix them in. Put the mixture in the pressure cooker. Pressure cook for 10 minutes at high pressure with the lid closed. Let go of the pressure quickly, and then carefully open the lid. Mix the dip together and add chopped fresh chives on top. Warm it up and serve with chips or veggie sticks.

Prep Time: 15 minutes

Cook Time: 10 minutes

paula usuga

[oelm]

This vegan berry rice pudding is a delightful dessert or breakfast option. The combination of creamy rice pudding with sweet and tangy mixed berries creates a delicious treat that is also nutritious.

Ingredients: 1 cup cooked rice. 2 cups almond milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1 cup mixed berries strawberries, blueberries, raspberries. 2 tablespoons chia seeds.

Instructions: Cooked rice, almond milk, maple syrup, vanilla extract, and cinnamon should all be mixed together in a saucepan. Over medium-low heat, stir the mixture a few times to make it simmer. Once it starts to simmer, turn down the heat and let it cook for 20 to 25 minutes, or until the consistency you want is reached. Add the mixed berries and chia seeds, then cook for five more minutes. Take it off the heat and let it cool down a bit before you serve it. If you want, you can add more berries as a garnish.

Prep Time: 10 minutes

Cook Time: 30 minutes

ispt

[oelm]

A refreshing and visually striking cocktail with the vibrant blue color of the Caribbean sea.

Ingredients: 1 oz vodka. 1 oz blue curaao. Lemonade. Ice cubes.

Instructions: Put ice cubes in a glass. Mix vodka and blue curaao together and pour it over the ice. Add more lemonade. Stir slowly. Put a cherry or lemon slice on top. Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

My Big Handyman

[oelm]

This Cranberry Pecan Chicken Salad is a delightful blend of flavors and textures, combining tender chicken, sweet dried cranberries, and crunchy pecans, all brought together with a creamy dressing. It's easy to make, delicious to eat, and budget-friendly, making it perfect for a quick lunch or light dinner.

Ingredients: 2 cups cooked chicken, shredded or diced. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 1 tablespoon Dijon mustard. 1 tablespoon honey. Salt and pepper to taste. Lettuce leaves, for serving optional.

Instructions: In a large bowl, combine the cooked chicken, dried cranberries, and chopped pecans. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, salt, and pepper until well combined. Pour the dressing over the chicken mixture and toss until everything is evenly coated. Serve the chicken salad on lettuce leaves if desired, or enjoy it as a sandwich filling. Refrigerate any leftovers for up to 3 days.

Prep Time: 15 minutes

Cook Time: 0 minutes

Adulting Kinda

[oelm]

A low-carb keto-friendly dish featuring spiralized zucchini noodles zoodles served with a creamy white clam sauce. This dish is both satisfying and delicious, perfect for those following a ketogenic diet or simply looking for a lighter alternative to traditional pasta dishes.

Ingredients: 4 medium zucchinis, spiralized into zoodles. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 small shallot, finely chopped. 1/2 cup dry white wine. 1 cup chicken or seafood broth. 2 cans 6.5 oz each chopped clams, drained. 1/2 cup heavy cream. Salt and pepper to taste. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the chopped shallot and minced garlic. Saut for about two minutes, until the onions are clear and smell good. Add the white wine and let it simmer for two minutes to make it a little less thick. Then add chicken or seafood broth and bring it to a low boil. Add the heavy cream and chopped clams that have been drained. Simmer for another 5 minutes, until the sauce gets a little thicker. Add pepper and salt to taste. In a different pan, lightly saut the zoodles in olive oil for about two to three minutes, or until they are just barely tender. To serve, put some zoodles on a white plate and pour the white clam sauce on top of them. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

China Express

[oelm]

This creamy and comforting roasted squash soup is compliant with the Autoimmune Protocol AIP. It's packed with nutrients and flavor, making it a perfect dish for chilly days.

Ingredients: 1 medium butternut squash, peeled, seeded, and cubed. 2 tablespoons coconut oil. 1 medium onion, chopped. 2 cloves garlic, minced. 4 cups bone broth. 1 teaspoon ground ginger. 1/2 teaspoon ground turmeric. Salt to taste. Fresh parsley, chopped, for garnish.

Instructions: Set oven temperature to 400F 200C. Put the cubed butternut squash on a parchment paper-lined baking sheet. Pour in one tablespoon of coconut oil, then toss to ensure even coating. Roast for about 30 to 35 minutes, or until soft and beginning to caramelize, in a preheated oven. The remaining coconut oil should be heated over medium heat in a big pot. Add the chopped onion and cook for about 5 minutes, or until transparent. Once fragrant, add the minced garlic and cook for an additional minute. After adding the bone broth, simmer the mixture. Add the ground turmeric, ground ginger, and roasted butternut squash. Simmer for ten to fifteen minutes to let the flavors combine. Blend the soup with an immersion blender until it's smooth. Add salt to taste to season. Garnish with freshly chopped parsley and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

Multidisciplinary Conference on Technology and Engineering

[oelm]

The rich flavors of chocolate and peanut butter come together in these cupcakes, and the crunch of the pretzels makes them the perfect sweet and salty treat. Perfect for any event!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup water. 1/2 cup vegetable oil. 1 tsp white vinegar. 1 tsp vanilla extract. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 1/4 cup crushed pretzels. 1/2 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until well combined. Fill each cupcake liner about 2/3 full with the batter. In a separate bowl, mix the peanut butter and powdered sugar until it forms a crumbly mixture. Sprinkle the crushed pretzels on top of the cupcake batter, and then add a small spoonful of the peanut butter mixture on top of each cupcake. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the semisweet chocolate chips in 20-second intervals, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled cupcakes as a delicious finishing touch. Enjoy your Chocolate, Peanut Butter, and Pretzel Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

pearl moss press