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Lost Souls Public Memorial Project - China Express - broken bow animal hospital - Westman Parent - dave hawley

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Core Sound Healing

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a quick pit stop your car your life

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mer. m. march

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springtime scans

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International Conference on Applied Science and Engineering

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gundula diering

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MrStitchez

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Arts Thereafter

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Yoga

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Get into the holiday spirit with these adorable Santa-inspired cookies made using Milano cookies and candy melts. These treats are perfect for sharing with loved ones and leaving out as a festive snack for Santa!

Ingredients: 12 Milano cookies. 1 cup red candy melts. 1/4 cup white candy melts. 24 small edible candy eyes. 12 red M&M candies. 12 mini marshmallows.

Instructions: Line a baking sheet with parchment paper. Melt the red candy melts in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip each Milano cookie into the melted red candy, coating it halfway. Place the coated cookies on the prepared baking sheet. Place two small edible candy eyes on the coated part of each cookie to resemble Santa's eyes. Press a red M&M candy onto each cookie to create Santa's nose. Cut mini marshmallows in half diagonally and press one half on each side of the cookie to make Santa's fluffy beard. Melt the white candy melts and transfer them to a piping bag or a small zip-top bag with a tiny hole cut in one corner. Pipe a small amount of white candy melt above the eyes to create Santa's fur-trimmed hat. Allow the candy melts to set completely before serving or packaging.

Prep Time: 20 minutes

Cook Time: 10 minutes

ophelia arc

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A tasty and colorful vegan and gluten-free pizza with a cauliflower crust and lots of colorful vegetables and vegan cheese on top. Excellent for a healthy and tasty meal!

Ingredients: 1 medium cauliflower, grated. 1/4 cup ground flaxseed. 1/2 cup almond flour. 1/4 cup nutritional yeast. 1 tsp garlic powder. 1/2 tsp dried oregano. 1/2 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup tomato sauce. 1 cup mixed bell peppers, thinly sliced red, yellow, green. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/2 cup black olives, sliced. 1/4 cup fresh basil leaves. 1/4 cup vegan cheese, shredded. 1/4 cup arugula, for topping. 1/4 cup balsamic glaze, for drizzling.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine grated cauliflower, ground flaxseed, almond flour, nutritional yeast, garlic powder, oregano, basil, salt, and black pepper. Mix until well combined. Transfer cauliflower mixture onto a parchment-lined baking sheet and shape into a pizza crust, about 1/4 inch thick. Bake crust in the preheated oven for 25-30 minutes, or until golden brown and crispy around the edges. Remove crust from the oven and spread tomato sauce evenly over the surface. Top with sliced bell peppers, cherry tomatoes, red onion, black olives, fresh basil leaves, and shredded vegan cheese. Return the pizza to the oven and bake for an additional 10-15 minutes, or until the toppings are heated through and the cheese is melted. Remove from the oven and let cool slightly before slicing. Top with arugula and drizzle with balsamic glaze before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

Trust Love and Kindness

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Spiced Cider Margaritas are a delightful fusion of the classic margarita with the comforting flavors of apple cider and warming spices. Perfect for cozy gatherings or festive occasions.

Ingredients: 1 cup apple cider. 1/4 cup silver tequila. 2 tablespoons orange liqueur. 1 tablespoon fresh lime juice. 1/4 teaspoon ground cinnamon. Ice cubes. Cinnamon sticks and apple slices for garnish.

Instructions: Apple cider, tequila, orange liqueur, lime juice, and ground cinnamon should all be mixed together in a cocktail shaker. Put ice cubes in the shaker. Make sure to shake it well until it's cold. Strain the drink into two ice-filled glasses. Add an apple slice and a cinnamon stick to the top of each glass. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Already Bored

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Brownie Batter Pancakes are a sweet and fluffy way to start any day. The chocolate and rich flavors of brownie batter are in these pancakes, which makes them a great treat for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/4 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/2 cup milk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1/2 cup chocolate chips.

Instructions: Whisk the cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl. Mix the milk, egg, vegetable oil, buttermilk, and vanilla extract in a different bowl. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; lumps are fine. The chocolate chips should be carefully mixed in. Set a nonstick skillet or griddle over medium heat and use cooking spray or butter to lightly coat it. For every pancake, put 1/4 cup of pancake batter on the pan. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Take them out of the pan and keep them warm while you cook the rest of the pancakes. You can top the Brownie Batter Pancakes with whipped cream, chocolate syrup, or fresh berries, or anything else you like. Have fun eating your fluffy and sweet Brownie Batter Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Filling Station Idaho

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These gluten-free caramelized pineapple chicken quesadillas are bursting with sweet and savory flavors. The caramelized pineapple adds a delightful sweetness, complemented by the tender shredded chicken and gooey melted cheese. Paired with a zesty strawberry salsa, this dish is perfect for a quick and satisfying meal.

Ingredients: 2 cups diced pineapple. 2 tablespoons brown sugar. 1 pound cooked chicken breast, shredded. 1 cup shredded mozzarella cheese or dairy-free alternative. 8 gluten-free tortillas. 1 cup diced strawberries. 1/4 cup chopped fresh cilantro. 1 jalapeno, seeded and diced. 1 tablespoon lime juice. Salt and pepper to taste. Cooking spray or oil for cooking.

Instructions: In a skillet over medium heat, caramelize diced pineapple with brown sugar until golden brown, about 5-7 minutes. Remove from heat and set aside. In a bowl, combine diced strawberries, chopped cilantro, diced jalapeno, lime juice, salt, and pepper to make the salsa. Set aside. Heat a separate skillet over medium heat. Place one tortilla in the skillet, then layer with shredded chicken, caramelized pineapple, and shredded cheese. Top with another tortilla and cook until the bottom tortilla is golden brown and crispy, about 2-3 minutes. Flip and cook the other side until golden brown and cheese is melted. Repeat with remaining tortillas and filling ingredients. Slice the quesadillas into wedges and serve with the prepared strawberry salsa on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

corner view café

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A delightful and flavorful salad featuring grilled chicken with a luscious blackberry balsamic dressing, topped with crispy fried goat cheese for added texture and richness.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1 cup fresh blackberries. 1/4 cup balsamic vinegar. 2 tablespoons honey. 2 tablespoons olive oil. 8 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cup candied pecans, chopped. 1 cup goat cheese, sliced into rounds. 1 cup panko breadcrumbs. 2 eggs, beaten. Vegetable oil for frying.

Instructions: Preheat the grill to medium-high heat. Season the chicken breasts with salt and black pepper. In a blender, puree the blackberries, balsamic vinegar, honey, and olive oil until smooth. Set aside. Grill the chicken breasts for 6-8 minutes per side or until fully cooked. Baste with the blackberry balsamic mixture during the last few minutes of grilling. While the chicken is grilling, prepare the salad by combining the mixed greens, cherry tomatoes, red onion, and candied pecans in a large bowl. In a shallow dish, coat the goat cheese rounds in beaten eggs and then dredge in panko breadcrumbs, pressing gently to adhere. Heat vegetable oil in a skillet over medium heat. Fry the coated goat cheese rounds for 1-2 minutes per side or until golden brown and crispy. Remove and drain on paper towels. Slice the grilled chicken and arrange it on top of the salad. Add the crispy fried goat cheese rounds. Drizzle the remaining blackberry balsamic mixture over the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

intergalactic industries

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A delicious combination of the crispness of a potato salad and the flavors of traditional samosas. This recipe for Samosa Potato Salad is a tasty and unusual combination of boiled potatoes, other fresh ingredients, and the crunch of crumbled samosas.

Ingredients: 3 large potatoes, boiled and diced. 1 cup cooked chickpeas. 1/2 cup green peas, boiled. 1/2 cup chopped red onion. 1/4 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/4 cup tamarind chutney. 1/4 cup mint-coriander chutney. 1 tsp chaat masala. 1/2 tsp roasted cumin powder. 1/2 tsp red chili powder. Salt to taste. Oil for frying. 6 samosas, crumbled.

Instructions: In a large mixing bowl, combine boiled potatoes, chickpeas, green peas, red onion, cilantro, and mint leaves. Add tamarind chutney, mint-coriander chutney, chaat masala, roasted cumin powder, red chili powder, and salt. Mix well to coat the ingredients evenly. In a pan, heat oil for frying. Crumble the samosas and fry until golden brown and crispy. Drain on a paper towel. Sprinkle the crumbled samosas over the potato salad just before serving to maintain crunchiness. Garnish with additional cilantro and mint leaves, if desired. Serve the Samosa Potato Salad chilled and enjoy the fusion of flavors!

Prep Time: 20 minutes

Cook Time: 10 minutes

st. lawrence invitational showdown

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Enjoy these Air Fryer Cheesy Potatoes as a quick and easy side dish that's crispy on the outside, tender on the inside, and loaded with cheesy goodness. Perfect for any occasion!

Ingredients: 4 medium potatoes, washed and diced. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Chopped fresh parsley for garnish.

Instructions: For 5 minutes, heat your air fryer up to 400F 200C. Dice the potatoes and put them in a large bowl. Add the olive oil, garlic powder, paprika, salt, and black pepper. Toss the potatoes so that the seasoning is spread out evenly. Spread the potatoes out in a single layer in the air fryer basket, being careful not to pack them too closely together. If your air fryer is small, you might have to cook things one at a time. For 15 to 20 minutes, air fry the potatoes at 400F 200C, shaking the basket every 5 minutes to make sure they cook evenly. Inside, the potatoes should be soft, but the outside should be golden brown and crispy. The cooked potatoes should have cheddar cheese shreds and Parmesan cheese grated on top of them. Put them back in the air fryer and cook for another two to three minutes, or until the cheese melts and starts to bubble. Take the cheesy potatoes out of the air fryer and add some chopped fresh parsley on top. As a tasty side dish or snack, serve hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

dave hawley