Jackie Nape

Barb Desjardins - Mohawk Regional Teacher Center - Travelin Pushpa - Technology With Mrs. Moriarty - Stroud Steampunk Weekend

[oronyms]

Take your sandwich game to the next level with this delicious steak and onion sandwich. Tender beef, caramelized onions, and peppery arugula come together between slices of toasted bread for a satisfying meal.

Ingredients: 2 beef steaks. 2 onions, thinly sliced. 4 slices of bread. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons balsamic vinegar. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. Handful of arugula leaves.

Instructions: Season the beef steaks with salt and pepper. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the onions and cook until caramelized, about 10 minutes. Remove the onions from the pan and set aside. In the same pan, add another tablespoon of olive oil. Add the seasoned beef steaks and cook to your desired doneness, about 3-4 minutes per side for medium-rare. Remove the steaks from the pan and let them rest for a few minutes. Toast the bread slices. In a small bowl, mix the mayonnaise and Dijon mustard. Spread the mayo-mustard mixture on the toasted bread slices. Slice the beef steaks thinly. Arrange the sliced beef on two slices of bread. Top the beef with caramelized onions and arugula leaves. Drizzle balsamic vinegar over the top. Cover with the remaining bread slices to make sandwiches. Slice in half and serve immediately.

Prep Time: 15 minutes

Cook Time: 20 minutes

Parent Camp Usa

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These Green Smoothie Chocolate Muffins are a delicious and nutritious treat. Packed with spinach, banana, and dark chocolate, they are a perfect way to sneak in some greens while satisfying your sweet tooth.

Ingredients: 1 cup spinach leaves. 1 ripe banana. 1/2 cup unsweetened almond milk. 1/4 cup honey or maple syrup. 1/4 cup unsweetened cocoa powder. 1 1/2 cups whole wheat flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dark chocolate chips.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the coconut milk, honey or maple syrup, ripe banana, spinach leaves, and cocoa powder in a blender. Mix until it's smooth. Mix the whole wheat flour, baking powder, baking soda, and salt together in a different bowl. Mix the green smoothie from the blender with the dry ingredients. Mix it up until it's just right. Mix the dark chocolate chips into the muffin mix. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through. Have fun with your chocolate green smoothie muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Beautify Your Life

[oronyms]

Enjoy these vegan gluten-free chocolate cupcakes that are rich and chocolatey! These cupcakes are great for satisfying your sweet tooth without any animal products or gluten. They are easy to make and only need one bowl.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 cup coconut sugar. 1/3 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/3 cup coconut oil, melted. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add almond milk, melted coconut oil, apple cider vinegar, and vanilla extract to the dry ingredients. Stir until just combined. Fold in chocolate chips. Divide batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, decorate with your favorite frosting or enjoy as is! Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes

Cook Time: 20 minutes

Csra Cougars

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These baked buttermilk doughnuts are a delightful treat, especially when topped with a luscious strawberry rhubarb and brown butter glaze. They're a perfect blend of sweet and tangy flavors that will satisfy your doughnut cravings without the need for frying.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 tsp vanilla extract. 1/4 cup diced rhubarb. 1/4 cup diced strawberries. 2 tbsp unsalted butter. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced rhubarb and strawberries. Grease a doughnut pan and fill each cavity with the batter, about 2/3 full. Bake for 10-12 minutes or until the doughnuts spring back when touched. While the doughnuts are baking, prepare the glaze. In a small saucepan, melt 2 tbsp of unsalted butter over medium heat until it turns brown and fragrant. Be careful not to burn it. Remove the browned butter from heat and whisk in powdered sugar, milk, and vanilla extract until you have a smooth glaze. Once the doughnuts are done, remove them from the oven and let them cool for a few minutes before transferring them to a wire rack. Dip each doughnut into the brown butter glaze, allowing any excess to drip off. Add sprinkles if desired and let the glaze set before serving. Enjoy your homemade baked buttermilk doughnuts with strawberry rhubarb and brown butter glaze!

Prep Time: 20 minutes

Cook Time: 12 minutes

Elevage Nanimo Acceuil

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This Dragon Fruit Salad is a tasty mix of exotic dragon fruit, sweet strawberries, sour kiwi, and fresh mint. It has a honey-lime dressing on top and is garnished with toasted coconut flakes. This bright and tasty treat is great as a light dessert or a healthy snack.

Ingredients: 2 dragon fruits, peeled and diced. 1 cup of fresh strawberries, sliced. 1/2 cup of blueberries. 1/2 cup of kiwi, peeled and chopped. 1/4 cup of fresh mint leaves, chopped. 1/4 cup of honey. 1 lime, juiced. 1/4 cup of toasted coconut flakes. A pinch of salt.

Instructions: In a large bowl, combine the diced dragon fruit, sliced strawberries, blueberries, chopped kiwi, and chopped mint leaves. In a separate small bowl, whisk together the honey, lime juice, and a pinch of salt until well combined. Drizzle the honey-lime dressing over the fruit mixture and gently toss to coat all the ingredients evenly. Sprinkle toasted coconut flakes on top for added crunch and flavor. Chill the dragon fruit salad in the refrigerator for about 15 minutes before serving to allow the flavors to meld. Serve the refreshing dragon fruit salad as a light and sweet dessert or as a healthy snack. Enjoy your Dragon Fruit Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Oheslmc

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Indulge in the rich flavors of vanilla, chai spices, and creamy cheesecake in this delectable tart. Perfect for special occasions or whenever you crave a luxurious dessert.

Ingredients: 1 9-inch pre-made pie crust. 16 oz cream cheese, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 2 chai tea bags. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. Whipped cream, for topping optional.

Instructions: Preheat the oven to 325F 160C. Place the pie crust in a 9-inch tart pan and set aside. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the chai tea bags to the cream and let steep for 5 minutes, then remove the tea bags. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, cinnamon, ginger, cardamom, cloves, and nutmeg until well combined. Slowly pour in the chai-infused cream while mixing until smooth. Pour the cheesecake filling into the prepared tart crust. Bake for 35-40 minutes, or until the filling is set and the edges are lightly golden. Remove from the oven and let cool completely before refrigerating for at least 2 hours or until chilled. Once chilled, slice and serve with whipped cream if desired.

Prep Time: 20 minutes

Cook Time: 40 minutes

Barb Desjardins

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Celebrate 4th of July with this amazing and refreshing dessert parfait featuring layers of graham cracker crust, vanilla pudding, cream cheese, and a medley of fresh berries.

Ingredients: 2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 cup whipped cream. 1 cup vanilla pudding. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup cream cheese, softened.

Instructions: In a bowl, combine graham cracker crumbs and melted butter to create the crust. In serving glasses, layer the crust at the bottom. In another bowl, mix whipped cream, vanilla pudding, and vanilla extract until well combined. Layer the pudding mixture over the crust in the glasses. In a separate bowl, beat cream cheese and powdered sugar until smooth. Spread the cream cheese mixture over the pudding layer. Top with a generous amount of mixed berries. Repeat the layers until the glasses are filled, finishing with a layer of berries on top. Chill in the refrigerator for at least 2 hours before serving. Garnish with additional berries before serving. Enjoy this delightful Very Berry Dessert Lasagna Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

China Moon

[oronyms]

This salad is delicious and satisfying because it combines the sweet taste of apples with the smoky flavor of coconut bacon. You can eat it for lunch or as a side dish with any other meal.

Ingredients: 2 apples, thinly sliced. 2 cups shredded lettuce. 1/2 cup coconut bacon store-bought or homemade. 1/4 cup chopped walnuts. 1/4 cup dried cranberries. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced apples, shredded lettuce, coconut bacon, chopped walnuts, and dried cranberries. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mt. Moriah Farms

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This Vietnamese-inspired keto recipe calls for tender fish fillets that are spiced with fragrant turmeric. It is served with a cool mango dipping sauce that has herbs and a hint of spice in it. The flavors go well together, and it's both filling and good for you.

Ingredients: 4 fish fillets such as cod or snapper. 2 tablespoons turmeric powder. 1 tablespoon coconut oil. Salt and pepper to taste. 1 ripe mango, peeled and diced. 1/4 cup fresh cilantro, chopped. 2 tablespoons fresh mint leaves, chopped. 2 cloves garlic, minced. 2 tablespoons fish sauce. 1 tablespoon lime juice. 1 tablespoon erythritol or preferred keto-friendly sweetener. 1/4 teaspoon red pepper flakes optional.

Instructions: Salt and pepper should be mixed together in a bowl. The fish fillets should be rubbed on both sides with the mixture. In a pan, heat the coconut oil over medium-low heat. Three to four minutes on each side, or until golden brown and cooked all the way through. To make the dipping sauce, use a blender to blend together diced mango, cilantro, mint, garlic, fish sauce, lime juice, erythritol, and red pepper flakes. Mix until it's smooth. Serve the fish with mango sauce on the side while it's still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Bywater Cafe

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This slow cooker artichoke spinach dip is a creamy and indulgent appetizer perfect for parties, game nights, or any gathering. With the convenience of a slow cooker, you can set it and forget it until it's time to enjoy this cheesy, flavorful dip.

Ingredients: 1 14 ounce can artichoke hearts, drained and chopped. 1 10 ounce package frozen chopped spinach, thawed and drained. 1 cup shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup mayonnaise. 1 cup sour cream. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put all the ingredients in a large bowl and mix them together until they are well blended. Put the mixture in a slow cooker. Place the dish on low heat and cover it. Let it cook for two to three hours, or until the cheese melts and the dip is warm. Sometimes stir to make sure cooking is even. Serve hot with your favorite crackers, bread, or vegetable sticks when it's done.

Prep Time: 10 minutes

Cook Time: 120-180

Media Minik

[oronyms]

Indulge in these vegan chocolate chip muffins that are moist, fluffy, and packed with rich chocolate flavor. Perfect for a sweet treat or a grab-and-go breakfast!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup coconut sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 375F 190C and put liners in a muffin tin. Mix the flour, cocoa powder, baking soda, salt, and coconut sugar in a large bowl with a whisk. Melt the coconut oil and add it to a different bowl. Then, add the apple cider vinegar and vanilla extract. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the chocolate chips and mix them in. Fill each muffin liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Fanfare Ezaart

[oronyms]

Enjoy the creamy, rich texture of these delicious milk chocolate mousse shots. Ideal for dessert or a sweet treat at any party. Fresh berries and milk chocolate make an incredibly delicious combination.

Ingredients: 200g milk chocolate, finely chopped. 1 cup heavy cream. 3 tablespoons powdered sugar. 1 teaspoon pure vanilla extract. 2 tablespoons unsalted butter. 4 large eggs. Pinch of salt. Whipped cream, for garnish. Milk chocolate shavings, for garnish. Fresh berries, for garnish.

Instructions: Place the finely chopped milk chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat immediately. Pour the hot cream over the chopped chocolate and let it sit for a minute. Then, whisk until the chocolate is completely melted and the mixture is smooth. Add the unsalted butter to the chocolate mixture and whisk until fully incorporated. In a separate bowl, whisk together the eggs, powdered sugar, vanilla extract, and a pinch of salt. Slowly pour the egg mixture into the chocolate mixture, whisking continuously to avoid curdling. Divide the mousse mixture into shot glasses or small serving containers. Refrigerate for at least 2 hours to set. Before serving, garnish each mousse shot with a dollop of whipped cream, milk chocolate shavings, and fresh berries. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Kennel Jikino Kensha Finland

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Indulge guilt-free with these vegan chocolate pumpkin muffins, made with just two simple ingredients. They're moist, flavorful, and perfect for a quick and easy treat.

Ingredients: 1 box 15 oz vegan chocolate cake mix. 1 can 15 oz pumpkin puree.

Instructions: Warm the oven up to 175F 350C. Put the vegan chocolate cake mix and pumpkin puree in a large bowl and mix them together. Mix everything together well. Place paper liners in a muffin tin and fill each cup about two thirds of the way to the top with batter. Put muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take them out of the oven and let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 20 minutes

Franziska Seidl

[oronyms]

This Caprese salad for a lot of people is a tasty and refreshing dish that's great for parties. Your guests will love the way ripe cherry tomatoes, fresh mozzarella, and fragrant basil leaves are mixed together with a balsamic vinaigrette.

Ingredients: 10 cups cherry tomatoes, halved. 2 cups fresh mozzarella balls, bite-sized. 2 cups fresh basil leaves, torn into pieces. 1/2 cup extra-virgin olive oil. 1/4 cup balsamic vinegar. Salt and freshly ground black pepper to taste.

Instructions: In a large serving bowl, combine the halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves. In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Season with salt and freshly ground black pepper to taste. Drizzle the dressing over the tomato, mozzarella, and basil mixture. Gently toss the ingredients together until well coated with the dressing. Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve the Caprese salad to your crowd, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Gallery Infinity

[oronyms]

These pumpkin spice latte popsicles offer a refreshing twist on the classic fall drink. Creamy and rich with the flavors of pumpkin, coffee, and spices, they are perfect for cooling down on a warm day or enjoying as a festive treat.

Ingredients: 1 cup pumpkin puree. 1 cup brewed coffee, cooled. 1 cup coconut milk. 1/4 cup maple syrup. 1 teaspoon pumpkin pie spice. 1 teaspoon vanilla extract.

Instructions: Put all of the ingredients into a blender and blend until smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Run warm water over the molds for a short time to get the popsicles out.

Prep Time: 10 minutes

Cook Time: 0 minutes

Catalina Arroyo

[oronyms]

This quick and tasty weeknight dinner is made with ground beef, spaghetti noodles, and a tasty tomato sauce that is cooked in the slow cooker.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 6 oz tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 oz spaghetti noodles, uncooked. 2 cups beef broth. 1 cup shredded mozzarella cheese.

Instructions: In a skillet, brown the ground beef with diced onions and minced garlic until fully cooked. Drain excess fat. Transfer the cooked beef mixture into the slow cooker. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper to the slow cooker. Stir well to combine. Pour in beef broth and stir again. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, break spaghetti noodles in half and add them to the slow cooker. Stir to submerge noodles in the sauce. Cover and continue cooking until spaghetti noodles are tender, about 30 minutes. Sprinkle shredded mozzarella cheese over the top of the spaghetti beef mixture before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Gotta Geaux Charters

[oronyms]

These Healthy Breakfast Egg Mugs are a quick and nutritious way to start your day. Packed with protein and colorful vegetables, they are perfect for a busy morning. You can customize them with your favorite ingredients and have a satisfying breakfast in just a few minutes!

Ingredients: 2 large eggs. 1/4 cup diced bell peppers. 1/4 cup diced tomatoes. 1/4 cup chopped spinach. 2 tablespoons shredded cheese optional. Salt and pepper to taste. Cooking spray or olive oil for greasing.

Instructions: Start by greasing two microwave-safe mugs or ramekins with cooking spray or a small amount of olive oil. In each mug, crack one large egg and gently pierce the yolk with a fork to prevent splattering during cooking. Add the diced bell peppers, diced tomatoes, and chopped spinach to each mug. You can also sprinkle shredded cheese on top if desired. Season with a pinch of salt and pepper to taste. Place the mugs in the microwave and cover them with microwave-safe plates or microwave-safe lids. Microwave each mug on high for about 1-2 minutes, or until the eggs are set and no longer runny. Cooking time may vary depending on your microwave's wattage, so keep an eye on them to avoid overcooking. Carefully remove the mugs from the microwave they will be hot and let them cool for a minute or two. Garnish with additional chopped spinach or herbs if desired and enjoy your healthy breakfast egg mugs!

Prep Time: 5 minutes

Cook Time: 2-3

Porcelain City