One of Many Paths

Stylez and Kutz - Coln Choir Website - Harbeckc - Hc Kite - Westmoreland Idd Awareness

[oneofmanypaths]

A wholesome Paleo recipe that combines the natural sweetness of roasted sweet potatoes with the nuttiness of walnuts, the freshness of parsley, and the savory goodness of garlic. It's a delightful and nutritious side dish for any meal.

Ingredients: 4 medium sweet potatoes, peeled and cut into cubes. 1/2 cup walnuts, chopped. 1/4 cup fresh parsley, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper, to taste.

Instructions: Set the oven temperature to 400F 200C. Mix the chopped walnuts, minced garlic, sweet potato cubes, and olive oil in a big bowl. Toss to evenly coat all parts. Using a silicone baking mat or parchment paper, evenly spread the mixture onto the baking sheet. To taste, add salt and pepper for seasoning. For even browning, stir the sweet potatoes once or twice while they roast for 30 to 35 minutes, or until they are soft and beginning to caramelize. Take out of the oven and allow to cool down a little. After the sweet potatoes and walnuts have been roasted, scatter the chopped parsley on top. Serve hot and savor your delicious roasted sweet potatoes with garlic, parsley, and walnuts that are Paleo-friendly!

Prep Time: 15 minutes

Cook Time: 35 minutes

Tempe Republican Women

[oneofmanypaths]

Indulge in the rich and savory flavors of Olive Garden's Steak Gorgonzola with this homemade recipe. Tender beef sirloin steaks are seared to perfection and topped with a creamy Gorgonzola sauce, creating a luxurious dining experience right in your own kitchen.

Ingredients: 2 beef sirloin steaks 8 ounces each. Salt and black pepper to taste. 2 tablespoons olive oil. 1/4 cup minced shallots. 1/2 cup crumbled Gorgonzola cheese. 1/2 cup heavy cream. 1/4 cup chopped fresh parsley.

Instructions: On both sides, sprinkle the steaks with a lot of salt and black pepper. In a pan, heat the olive oil over medium-high heat. Put the steaks in the pan and cook them for four to five minutes on each side for medium-rare, or until they're done the way you like them. Take the steaks out of the pan and set them on a plate to rest. Add the minced shallots to the same pan and cook for about two minutes, until they get soft. Turn down the heat and add the heavy cream and Gorgonzola cheese to the pan. Stir the ingredients for about two to three minutes, until the cheese melts and the sauce gets thicker. Put the steaks back in the pan and cover them with the Gorgonzola sauce. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Rheme Commissions

[oneofmanypaths]

In this delicious Hazelnut Affogato, you can enjoy the rich, creamy hazelnut ice cream with the strong flavor of espresso. Everyone in the family can enjoy this treat together!

Ingredients: 2 cups hazelnut ice cream. 4 shots espresso. Crushed hazelnuts for garnish optional.

Instructions: Scoop hazelnut ice cream into serving glasses. Pour one shot of espresso over each scoop of ice cream. Garnish with crushed hazelnuts if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Angling Road Runner 5K

[oneofmanypaths]

These vegan Day of the Dead Skull Pizzas are not only visually striking but also allergen-friendly, made with a Top 8 allergy-free pizza crust. They are adorned with colorful vegetables and vegan cheese, making them perfect for a festive celebration.

Ingredients: 1 Top 8 allergy-free pizza crust. 1 cup tomato sauce. 1 cup vegan cheese shreds. 1/2 cup sliced black olives. 1/2 cup diced bell peppers assorted colors. 1/4 cup sliced red onions. 1/4 cup sliced mushrooms. 1/4 cup sliced cherry tomatoes. 1/4 cup chopped fresh cilantro. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried oregano. 1/4 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Set the oven to 425F 220C and heat it up. Put the pizza crust on a baking sheet that has parchment paper on it. Smooth out the tomato sauce on top of the crust. Add vegetable cheese shreds on top of the sauce. Make a skull shape with the black olives, bell peppers, red onions, mushrooms, and cherry tomatoes on top of the cheese. Add salt, pepper, dried oregano, smoked paprika, garlic powder, and onion powder. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling. Take it out of the oven and let it cool down a bit. Add chopped cilantro as a garnish before serving. Have fun with your tasty and scary Day of the Dead skull pizzas!

Prep Time: 15 minutes

Cook Time: 15 minutes

JT Wall

[oneofmanypaths]

Indulge in the rich, chocolatey goodness of these vegan flourless chocolate cookies. Made without flour or butter, they are perfect for those with dietary restrictions or anyone craving a decadent treat.

Ingredients: 1 cup almond butter. 2/3 cup coconut sugar. 1/4 cup cocoa powder. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/3 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, combine almond butter, coconut sugar, cocoa powder, vanilla extract, baking soda, and salt. Mix until well combined. Fold in dairy-free chocolate chips until evenly distributed throughout the dough. Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a fork, creating a crisscross pattern on top. Bake for 8-10 minutes, or until the edges are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these delicious vegan flourless chocolate cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Alvaret Shopp Kaniner

[oneofmanypaths]

This vibrant and flavorful bell pepper hummus is a delicious twist on the classic dip. The roasted red bell peppers add sweetness and depth of flavor, while the chickpeas provide protein and creaminess. It's perfect for snacking, parties, or as a spread on sandwiches and wraps.

Ingredients: 2 large red bell peppers, roasted and peeled. 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. Water as needed for consistency.

Instructions: In a food processor, combine the roasted bell peppers, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth, adding water as needed to reach desired consistency. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with cumin for garnish, if desired. Serve with fresh veggies, pita bread, or crackers.

Prep Time: 15 minutes

Cook Time: 15 minutes

Asaur

[oneofmanypaths]

These brisket-stuffed burgers are a tasty take on the regular burger. Adding finely chopped brisket to the patty gives it a savory, smoky flavor that goes well with the juicy beef. These burgers are sure to satisfy your hunger because they are grilled to perfection and topped with cheddar cheese and your favorite burger toppings.

Ingredients: 1 lb ground beef. 1/2 lb brisket, finely chopped. 1/2 cup breadcrumbs. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. 1 egg. Salt and pepper to taste. 4 slices of cheddar cheese. 4 burger buns. Lettuce, tomato, and pickles for garnish. Your choice of condiments ketchup, mustard, mayonnaise. Cooking oil for grilling.

Instructions: In a large mixing bowl, combine ground beef, finely chopped brisket, breadcrumbs, onion, garlic, egg, salt, and pepper. Mix well until all ingredients are evenly distributed. Divide the mixture into 8 equal portions and form each portion into a thin patty. Place a slice of cheddar cheese on 4 of the patties. Top each cheese-topped patty with another patty, sealing the edges to create 4 stuffed burger patties. Preheat your grill to medium-high heat and brush with cooking oil to prevent sticking. Grill the stuffed burgers for about 4-5 minutes per side, or until they reach your desired level of doneness. Make sure to flip them carefully to avoid cheese leakage. While the burgers are cooking, toast the burger buns on the grill until they are lightly browned. Assemble the burgers by placing a stuffed patty on the bottom half of each bun. Top with lettuce, tomato slices, pickles, and your choice of condiments. Cover with the top half of the bun and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

katie maughfling yoga

[oneofmanypaths]

The flavors of apple, cinnamon, and spices combine to create a delightful treat in these baked apple cider donuts. These are ideal any time you're craving a sweet, spiced donut, such as on a chilly fall morning. Compared to frying, baking them is a healthier option.

Ingredients: 1 1/2 cups apple cider. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 cup unsalted butter, melted. 2 large eggs. 1/2 cup buttermilk. 1 tsp vanilla extract.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Simmer the apple cider in a small saucepan over medium heat until it reduces to half a cup. It will require fifteen to twenty minutes. Give it time to cool. Mix the flour, brown sugar, granulated sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves in a big bowl. Melted butter, eggs, buttermilk, and vanilla extract should all be thoroughly mixed in a separate bowl. Add the reduced apple cider and wet ingredients to the dry mixture. Mix until barely incorporated. Avoid over-mixing. Pour the batter into each cavity of the greased donut pan, filling it to about two thirds full. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes. After a few minutes of cooling in the pan, move the donuts to a wire rack to finish cooling. To make the cinnamon sugar coating, combine 1/2 cup granulated sugar and 1 tsp ground cinnamon in a small bowl. Coat each donut evenly on both sides by dipping it into the cinnamon sugar mixture. Savor your mouthwatering baked apple cider doughnuts!

Prep Time: 25 minutes

Cook Time: 15 minutes

Low Carb Believer

[oneofmanypaths]

Indulge in these delectable garlic butter mushroom and Provolone melts for a quick and savory grilled cheese experience. The mushrooms add a rich, earthy flavor that perfectly complements the gooey Provolone cheese.

Ingredients: 4 slices of bread. 8 oz 225g mushrooms, thinly sliced. 2 tablespoons butter. 2 cloves garlic, minced. 4 slices Provolone cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Heat a skillet over medium heat and add 1 tablespoon of butter. Add minced garlic and sliced mushrooms to the skillet. Saut until the mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper to taste. Remove the mushroom mixture from the skillet and set aside. Wipe the skillet clean and return it to medium heat. Add the remaining 1 tablespoon of butter. Place 2 slices of bread in the skillet. Top each slice with a slice of Provolone cheese. Spoon the sauted mushroom mixture onto two of the Provolone-topped bread slices. Place the remaining bread slices on top to create sandwiches, with the cheese on the inside. Cook the sandwiches for 2-3 minutes on each side, or until the bread is golden brown, and the cheese is melted. Remove the sandwiches from the skillet and let them cool for a minute. Optionally, garnish with fresh parsley before serving. Serve hot, and enjoy your Simple Garlic Butter Mushroom and Provolone Melts!

Prep Time: 10 minutes

Cook Time: 15 minutes

Philippe Dobbel

[oneofmanypaths]

This Vegan Purple Sweet Potato and Cauliflower Soup is not only deliciously creamy and comforting, but its vibrant purple color makes it perfect for Halloween! Packed with nutrients and flavor, it's sure to be a hit at any autumn gathering.

Ingredients: 2 purple sweet potatoes, peeled and diced. 1 small head cauliflower, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add diced purple sweet potatoes and chopped cauliflower to the pot, stirring occasionally for 5 minutes. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes and cauliflower are tender. Once vegetables are tender, remove pot from heat and allow it to cool slightly. Using an immersion blender or regular blender, blend the soup until smooth and creamy. Return the pot to low heat, stir in coconut milk, cumin, paprika, salt, and pepper. Let the soup simmer for another 5 minutes, stirring occasionally. Adjust seasoning to taste if needed. Serve hot, garnished with a drizzle of coconut milk and fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

The Best Chiropractors Near Me

[oneofmanypaths]

A delicious and convenient way to enjoy a fresh salad on the go. The layers keep the ingredients fresh until you're ready to eat!

Ingredients: 2 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Start by adding the balsamic vinaigrette dressing as the first layer at the bottom of the Mason jar. Layer the cherry tomatoes on top of the dressing. Add the sliced cucumbers as the next layer. Follow with a layer of red onions. Next, put in the crumbled feta cheese. Finally, fill the rest of the Mason jar with the mixed greens, packing them down gently to fit as much as possible. Seal the Mason jar tightly and refrigerate until ready to eat. When you're ready to enjoy your salad, simply shake the jar to distribute the dressing, and pour it into a bowl or eat directly from the jar.

Prep Time: 10 minutes

Cook Time: 0 minutes

Moon Mist Valley

[oneofmanypaths]

Elevate your wedding dessert table with these delightful PopcakeCake Pops. They are not only delicious but also a charming addition to your celebration.

Ingredients: 2 cups of cake crumbs from your favorite flavor cake. 1 cup of frosting choose a complementary flavor. 2 cups of white chocolate chips. Assorted sprinkles and edible decorations. Cake pop sticks.

Instructions: Combine the frosting and cake crumbs in a sizable bowl and mix thoroughly. Roll the mixture into tiny balls, about the size of an inch, and arrange on a baking sheet that has been lined. After placing a cake pop stick inside each ball, freeze it for a minimum of half an hour. In a bowl safe for the microwave, melt the white chocolate chips, stirring every 30 seconds to ensure smoothness. Evenly coat each cake pop by dipping it into the melted chocolate. Let the dripping chocolate fall off. Adorn the cake pops with edible decorations and a variety of sprinkles while the chocolate is still wet. To ensure that the decorated cake pops fully set, place them inside a styrofoam block. Your PopcakeCake Pops Wedding treats are ready to eat once the chocolate has hardened.

Prep Time: 60 minutes

Cook Time: 0 minutes

When Someone Becomes A Memory

[oneofmanypaths]

This Gluten-Free Cranberry Maple Lentil Loaf is a hearty and flavorful vegan dish that's perfect for a comforting meal. Packed with protein-rich lentils, sweet cranberries, and savory herbs, it's a satisfying dish suitable for any occasion.

Ingredients: 2 cups cooked green lentils. 1 cup gluten-free rolled oats. 1/2 cup dried cranberries. 1/4 cup finely chopped walnuts. 1/4 cup ground flaxseed. 1/4 cup maple syrup. 2 tablespoons tamari or soy sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray or olive oil for greasing loaf pan.

Instructions: Set the oven to 350F 175C and heat it up. Use cooking spray or olive oil to grease a loaf pan. Put the ground flaxseed, maple syrup, tamari or soy sauce, olive oil, garlic powder, thyme, smoked paprika, salt, and black pepper in a large bowl. Add the cooked lentils and mix them together. Mix well until everything is well mixed. Put the mixture into the loaf pan that has been greased and press it down hard to fill it up. Before you put the loaf in the oven, heat it up. Bake it for 40 to 45 minutes, or until the top is golden brown and firm. Take it out of the oven and let it cool for 10 minutes in the pan before cutting it. Warm slices of the lentil loaf should be served with your favorite sides. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

Sean Fulop

[oneofmanypaths]

This Easy Blackberry Peach Crostata is a summery dessert that is both simple and beautiful. It's great for any event because it has a flaky store-bought pie crust and a delicious filling of fresh blackberries and sliced peaches.

Ingredients: 1 store-bought pie crust. 2 cups fresh blackberries. 2 cups fresh sliced peaches. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1 egg for egg wash. 1 tablespoon water for egg wash. Powdered sugar, for dusting.

Instructions: Preheat the oven to 375F 190C. In a large bowl, gently toss together blackberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Roll out the store-bought pie crust on a baking sheet lined with parchment paper. Spoon the fruit mixture onto the center of the pie crust, leaving about 2 inches of crust around the edges. Fold the edges of the pie crust over the fruit, pleating as needed. In a small bowl, beat the egg with water to make an egg wash. Brush the edges of the crust with the egg wash. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly. Dust with powdered sugar before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Gps Tv Production

[oneofmanypaths]

Chana Dal Dosa is a South Indian crepe made from a batter of chana dal, urad dal, and rice. It's crispy on the outside and soft on the inside, with a delightful blend of spices and herbs.

Ingredients: 1 cup chana dal split chickpeas. 1/4 cup rice. 1/4 cup urad dal split black gram. 1/2 teaspoon cumin seeds. 1/2 teaspoon mustard seeds. 1/2 teaspoon fenugreek seeds. 1 small onion, finely chopped. 2-3 green chilies, chopped. A handful of fresh coriander leaves, chopped. Salt to taste. Oil for cooking.

Instructions: Wash and soak chana dal, rice, and urad dal together for 4-5 hours. Drain the water and grind them into a smooth batter. Add water as needed to achieve a dosa batter consistency. Add cumin seeds, mustard seeds, fenugreek seeds, chopped onion, green chilies, coriander leaves, and salt to the batter. Mix well. Heat a non-stick pan or griddle over medium heat. Grease it with a little oil. Pour a ladleful of the batter onto the center of the hot griddle and spread it in a circular motion to form a thin dosa. Drizzle a few drops of oil on the dosa and cook until it turns golden brown on the bottom. Flip the dosa and cook the other side until it becomes crisp and golden brown. Remove the chana dal dosa from the griddle and serve hot with coconut chutney or sambar.

Prep Time: 300 minutes

Cook Time: 20 minutes

HoeHop

[oneofmanypaths]

Savor the flavors of autumn with these Cupcakes with Pumpkin Nutella Smores. They create the ideal fall treat by fusing the rich creaminess of Nutella with the warm spices of pumpkin and the gooey goodness of marshmallows.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened pumpkin puree. 1/2 cup unsalted butter, melted. 1/4 cup Nutella hazelnut spread. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup milk. 1 tsp vanilla extract. 1 cup mini marshmallows. 1/4 cup graham cracker crumbs. Extra Nutella for drizzling optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate large mixing bowl, beat together the sugar, melted butter, pumpkin puree, Nutella, eggs, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and well combined. Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and immediately sprinkle mini marshmallows on top of each cupcake. Return the cupcakes to the oven for an additional 2-3 minutes or until the marshmallows are lightly toasted. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle Nutella over the top of each cupcake and sprinkle with graham cracker crumbs. Serve and enjoy your delicious Pumpkin Nutella Smores Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

BFO Kaarten

[oneofmanypaths]

The Szechuan Shrimp Pen Pen Shrimp is a spicy and tasty seafood dish with a Szechuan twist. It is served over penne pasta. This dish is hard to resist because it has strong flavors from garlic, ginger, Szechuan peppercorns, and a sour sauce.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 tablespoon Szechuan peppercorns. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 2 teaspoons cornstarch. 2 green onions, chopped for garnish. Cooked penne pasta, for serving.

Instructions: Put the vegetable oil in a big skillet and heat it over medium-high heat. Put in the Szechuan peppercorns, garlic, and ginger. Cook for one to two minutes, until the food smells good. Put shrimp in the pan and cook for about two to three minutes on each side until they turn pink. Take the shrimp out of the pan and set it aside. Add the sliced bell peppers to the same skillet and cook for about two to three minutes, until they start to get a little soft. Mix soy sauce, rice vinegar, honey, and cornstarch in a small bowl with a whisk. Put the sauce mix into the pan with the bell peppers. Put the shrimp back in the pan and toss them around to coat them in the sauce. After another minute or two, cook until the sauce gets thicker and covers the shrimp. Put the Szechuan shrimp on top of penne pasta that has been cooked. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

Mio Sito