Perry Shall

Sonic Discord - Valley Presbyterian Church - Studi Sitchiniani - Kelli Teaching Connections - elle barnes

[perryshall]

This Very Refreshing Cucumber Salad is a simple and delightful side dish that's perfect for a hot summer day. The combination of crisp cucumbers, zesty lemon, and fresh mint creates a refreshing and tangy salad that will surely cool you down.

Ingredients: 2 cucumbers, thinly sliced. 1 lemon, cut into wedges. 2 tablespoons chopped fresh mint. Salt and pepper to taste.

Instructions: Put the thinly sliced cucumbers and chopped fresh mint in a large bowl. To get the juice out, squeeze the lemon wedges over the cucumber and mint mix. Take out any seeds that might fall in. Add pepper and salt to taste. Gentle toss everything together to cover the cucumbers with the mint and lemon juice. Put it in the fridge for at least 15 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Ames Museum

[perryshall]

A deliciously flavorful lupini bean salad that is both refreshing and high in protein. Ideal for a quick and wholesome dinner.

Ingredients: 2 cups cooked lupini beans. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine lupini beans, cherry tomatoes, red onion, parsley, and feta cheese. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the bean mixture and toss gently to coat evenly. Let the salad marinate in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy the nutritious lupini bean salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

kofa high school

[perryshall]

Flavored with warm gingerbread spices, these giant marshmallows are a delightful twist on traditional marshmallows. Either by themselves or as a playful addition to hot chocolate, they're the ideal treat!

Ingredients: 3 cups granulated sugar. 1 1/4 cups light corn syrup. 1/4 teaspoon salt. 3/4 cup water. 4 envelopes unflavored gelatin about 3 tablespoons. 1 tablespoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 cup powdered sugar. 1/4 cup cornstarch.

Instructions: In a large mixing bowl, combine 1/2 cup of water and the gelatin. Let it sit for about 10 minutes to bloom. In a medium saucepan, combine granulated sugar, corn syrup, salt, and 1/4 cup of water. Heat over medium heat, stirring constantly until the sugar dissolves. Once it starts boiling, stop stirring and let it cook until it reaches 240F soft-ball stage on a candy thermometer. Slowly pour the hot syrup into the gelatin mixture, while continuously mixing on low speed. Gradually increase the speed to high and beat for about 10-15 minutes, or until the mixture becomes thick and fluffy. Add vanilla extract and the spices cinnamon, ginger, cloves, nutmeg to the mixture. Beat until well combined. In a separate bowl, combine powdered sugar and cornstarch. Use this mixture to dust a 9x13-inch baking dish. Pour the marshmallow mixture into the prepared baking dish and spread it evenly. Dust the top with more of the powdered sugar-cornstarch mixture. Let the marshmallows sit at room temperature for at least 6 hours or overnight to set. Once set, cut the marshmallows into jumbo squares using a sharp knife or cookie cutters. Enjoy your Jumbo Gingerbread Spiced Marshmallows!

Prep Time: 30 minutes

Cook Time: 10 minutes

Allyson Menzies

[perryshall]

This delicious parfait has just the right amount of sweet berries, creamy yogurt, crunchy granola, and a hint of honey.

Ingredients: 1 cup Greek yogurt. 1 cup granola. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup honey. 1/4 cup chopped nuts almonds, walnuts. 1/2 teaspoon vanilla extract.

Instructions: In a glass or bowl, layer 2 tablespoons of Greek yogurt at the bottom. Add 2 tablespoons of granola on top of the yogurt layer. Sprinkle a handful of mixed berries over the granola. Drizzle 1 teaspoon of honey over the berries. Repeat the layers until the glass or bowl is filled, finishing with a layer of berries on top. Sprinkle chopped nuts over the final layer. Drizzle vanilla extract over the entire parfait for added flavor. Repeat the process for additional servings. Chill in the refrigerator for at least 30 minutes before serving. Serve and enjoy your delicious parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

Sonic Discord

[perryshall]

Make these delicious homemade chocolate chip cookies to show your appreciation for teachers. A lovely way to express gratitude!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C. In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped nuts, if using. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

All. My Jewels Honey

[perryshall]

These heart cupcakes with a hidden surprise are not only adorable but also easy to make using a muffin tin and marbles. They're perfect for special occasions or just to show someone you care.

Ingredients: 1 box of your favorite cupcake mix. 1/3 cup vegetable oil. 3 large eggs. 1 cup water. Heart-shaped cupcake liners. Marbles cleaned and sanitized. Frosting of your choice. Sprinkles optional.

Instructions: Preheat your oven to the temperature specified on the cupcake mix box. Prepare the cupcake mix according to the package instructions, combining the mix with vegetable oil, eggs, and water in a mixing bowl. Place heart-shaped cupcake liners in each muffin tin slot. Fill each cupcake liner with the prepared cupcake batter, filling them only about 2/3 full. Place a cleaned and sanitized marble in the center of each cupcake liner, gently pressing it down into the batter but not submerging it completely. Bake the cupcakes in the preheated oven for the recommended time on the cupcake mix box or until a toothpick inserted into a cupcake comes out clean. Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack. Once cooled, frost each cupcake with your choice of frosting, creating a heart shape over the marble in the center. Add sprinkles if desired for extra decoration. Serve and enjoy your heart cupcakes with a fun surprise inside!

Prep Time: 15 minutes

Cook Time: 20 minutes

Bushel of Bees

[perryshall]

This hearty Bean and Bacon Soup is a comforting classic, packed with creamy navy beans, crispy bacon, and flavorful vegetables. It's perfect for a chilly day or when you're craving a delicious homemade soup.

Ingredients: 1 lb dried navy beans. 8 cups water. 1 lb bacon, chopped. 1 medium onion, chopped. 2 carrots, peeled and diced. 2 celery ribs, diced. 4 cloves garlic, minced. 4 cups chicken broth. 2 bay leaves. 1 tsp dried thyme. 1/2 tsp black pepper. Salt to taste.

Instructions: After giving the dried navy beans a good rinse and sorting, put them in a big pot with eight cups of water. After bringing to a boil, turn off the heat and allow to soak for an hour. Rinse and drain the beans. Cook the chopped bacon in a large soup pot over medium heat until it crisps up. Take out and reserve some bacon bits for garnish, if preferred. Add the diced onion, celery, and carrots to the pot with the bacon. Cook for about 5 minutes, or until the vegetables are tender. Add the minced garlic and cook, stirring, for one to two more minutes, or until fragrant. To the pot, add the dried thyme, bay leaves, black pepper, and drained and soaked navy beans. After bringing to a boil, lower the heat to a simmer, cover, and leave for one to two hours, or until the beans are soft. Stir from time to time. Take out and throw away the bay leaves. Add salt to taste when seasoning the soup. To thicken the soup, add a little bit of immersion blender to partially blend, leaving some chunks of vegetables and beans for texture. As an alternative, you could pour some of the soup into a blender, blend it, and then pour it back into the pot. Garnish with the crispy bacon bits that were set aside and serve hot. Have fun!

Prep Time: 20 minutes

Cook Time: 120 minutes

mia era

[perryshall]

Enjoy this recipe for chocolate almond sea salt popcorn, which is the ideal balance of sweet and savory. Melted dark chocolate, toasted almonds, and a dash of sea salt combine to create a delicious snack of crispy popcorn kernels.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons coconut oil. 1/4 cup chopped almonds. 1/4 cup dark chocolate chips. Sea salt, to taste.

Instructions: Use a stovetop method or an air popper to pop the popcorn kernels. Melt the coconut oil in a small saucepan over low heat. After the oil has melted, add the chopped almonds to the saucepan and gently toast them. Over the popped popcorn, drizzle with the melted coconut oil and toasted almonds. The popcorn mixture should be topped with the dark chocolate chips. Gently toss everything together until the popcorn, almonds, and coconut oil are all evenly coated. Lastly, add sea salt to taste to the popcorn mixture and toss it again to ensure the salt is evenly distributed. Let the chocolate solidify before presenting it. Have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

The Spiritbox

[perryshall]

You can enjoy the Morning, Noon, or Night Salad at any time because it is healthy and can be used in many ways. Fresh greens, cherry tomatoes, cucumbers, and red onions are tossed in a tangy balsamic vinaigrette dressing to make this tasty salad. Adding crumbled feta cheese and toasted almonds to this salad gives it a tasty and satisfying crunch.

Ingredients: 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. 1/4 cup toasted almonds. Salt and pepper to taste.

Instructions: Wash and prepare the mixed greens, cherry tomatoes, cucumber, and red onion. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle the balsamic vinaigrette dressing over the salad and toss to coat all the ingredients. Sprinkle the crumbled feta cheese and toasted almonds on top of the salad. Season with salt and pepper to taste. Serve immediately as a refreshing salad for any time of the day.

Prep Time: 10 minutes

Cook Time: 0 minutes

illinois state adk

[perryshall]

Enjoy the rich flavors of burgers stuffed with Gorgonzola, which go well with the sweetness of grilled pears and the salty crunch of bacon. This recipe, which was inspired by Tonya Staab, will make your BBQ experience even better.

Ingredients: 4 ground beef patties. Salt and pepper to taste. 4 tablespoons Gorgonzola cheese, crumbled. 1 pear, ripe but firm, sliced. 8 slices bacon, cooked until crispy. 4 hamburger buns. Lettuce and tomato for garnish.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to each beef patty. Make two patties. In the middle of one of them, put a tablespoon of Gorgonzola. Cover with the second patty and press the edges together to make a stuffed burger. The burgers should be grilled for four to five minutes on each side, or until they are done the way you like them. Add the pear slices to the grill in the last few minutes of cooking and cook until they have grill marks and are a little soft. Put the burgers together by putting one stuffed patty on top of each bun. Put grilled pear slices, bacon bits, lettuce, and tomato on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Peakview Parent Teacher Organization

[perryshall]

Creamy coconut milk combined with the crunch of Oreo cookies makes for a delightful and refreshing treat. Perfect for coconut and Oreo lovers alike!

Ingredients: 2 cans 800ml coconut milk. 1 cup sugar. 1 teaspoon vanilla extract. 1 cup crushed Oreo cookies.

Instructions: In a saucepan, combine coconut milk and sugar over medium heat. Stir until sugar is dissolved. Remove from heat and stir in vanilla extract. Let the mixture cool completely, then refrigerate for at least 4 hours or overnight. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions. In the last few minutes of churning, add crushed Oreo cookies and continue churning until evenly distributed. Transfer the ice cream to a freezer-safe container and freeze for 4-6 hours until firm. Serve scoops of Oreo coconut ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Maria Lager

[perryshall]

These Nutella Stuffed Chocolate Cookies are the ultimate treat for chocolate lovers. With every bite, these rich cookies are chewy, soft, and bursting with Nutella flavor. Ideal for giving in to your sweet tooth!

Ingredients: 1 and 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup Nutella or more for stuffing. 1/2 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a cookie dough forms. Fold in the chocolate chips. Take a small amount of cookie dough, flatten it in your palm, place a small dollop of Nutella in the center, and encase it with the dough to form a cookie ball. Repeat for all cookies. Place the stuffed cookie balls on the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Nutella Stuffed Chocolate Cookies with a glass of milk!

Prep Time: 20 minutes

Cook Time: 10 minutes

miguel rodriguez

[perryshall]

This savory gluten-free galette combines the freshness of cherry tomatoes and mixed greens with the richness of feta cheese, all encased in a tender, flaky crust. It's a delicious and wholesome dish perfect for any occasion.

Ingredients: 1 1/4 cups gluten-free all-purpose flour. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/4 cup ice water. 1 cup cherry tomatoes, halved. 2 cups mixed greens such as spinach, kale, or arugula. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 375F 190C. In a food processor, pulse the flour and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough comes together. Transfer the dough to a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer the rolled-out dough to a parchment-lined baking sheet. In a bowl, toss the cherry tomatoes and mixed greens with olive oil, balsamic vinegar, salt, and pepper. Arrange the tomato and greens mixture in the center of the dough, leaving a border around the edges. Sprinkle the crumbled feta cheese over the tomatoes and greens. Fold the edges of the dough over the filling, pleating as needed. Brush the edges of the dough with the beaten egg wash. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Allow the galette to cool slightly before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 30 minutes

Muay thai delhi

[perryshall]

This Honey Triple Berry and Soaked Oats Smoothie is a tasty and healthy way to start the day. It's both filling and refreshing because it has sweet berries, creamy Greek yogurt, and honey in it. The soaked oats give the food a healthy texture and extra fiber to help you feel full.

Ingredients: 1/2 cup rolled oats. 1 cup mixed berries strawberries, blueberries, raspberries. 1 banana. 1 cup Greek yogurt. 2 tablespoons honey. 1 cup milk or dairy-free alternative. 1/2 cup ice cubes.

Instructions: Place the rolled oats in a bowl and cover them with water. Let them soak for at least 30 minutes or overnight in the refrigerator. After soaking, drain and rinse the oats. In a blender, combine the soaked oats, mixed berries, banana, Greek yogurt, honey, milk, and ice cubes. Blend until smooth and creamy, adjusting the milk quantity for desired consistency. Taste and add more honey if needed for sweetness. Pour the smoothie into glasses and serve immediately. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mr Harris First Grade

[perryshall]

Slow-cooked short ribs, sweet caramelized onions, and sharp Vermont cheddar cheese make up this sandwich, which is served on crusty ciabatta rolls.

Ingredients: 2 lbs short ribs. 2 onions, thinly sliced. 4 slices Vermont cheddar cheese. 4 ciabatta rolls. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Season short ribs with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear short ribs until browned on all sides, then transfer to a slow cooker. In the same skillet, add sliced onions and cook until caramelized. Add caramelized onions to the slow cooker with short ribs. Cook short ribs on low for 6-8 hours until tender and falling apart. Remove short ribs from slow cooker and shred with a fork. Cut ciabatta rolls in half and toast lightly. Layer shredded short ribs, caramelized onions, and Vermont cheddar cheese slices on the bottom half of each roll. Top with the other half of the roll and serve immediately.

Prep Time: 20 minutes

Cook Time: 480 minutes

Matraquilhos Snookers

[perryshall]

This epic 12-layer chocolate cake is the epitome of a chocolate lover's dream. Chocolate ganache, glossy on top, and layers of rich, moist chocolate cake are stacked with creamy chocolate frosting. This dessert is a show-stopper fit for any special event.

Ingredients: 3 cups all-purpose flour. 3 cups granulated sugar. 1 1/2 cups unsweetened cocoa powder. 1 tablespoon baking powder. 2 1/4 teaspoons baking soda. 1 1/2 teaspoons salt. 4 large eggs. 2 cups buttermilk. 1 cup vegetable oil. 2 teaspoons vanilla extract. 2 cups boiling water. 2 cups unsalted butter. 4 cups powdered sugar. 1 cup unsweetened cocoa powder. 1 cup heavy cream. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1 1/2 cups semi-sweet chocolate chips. 1 cup heavy cream. 1/4 cup unsalted butter. 1 tablespoon light corn syrup. 1/4 teaspoon salt. 2 teaspoons vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Butter and dust four 9-inch circular cake pans. Mix the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a big bowl. To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Blend until thoroughly blended. Add the boiling water little by little and stir until the batter is smooth. It's okay that the batter will be thin. Using the cake pans that have been prepared, divide the batter equally. When a toothpick is inserted into the center of the cakes, it should come out clean after 30 to 35 minutes of baking in a preheated oven. After the cakes have cooled in the pans for ten minutes, take them out and place them on a wire rack to finish cooling. Creamy-looking unsalted butter should be beaten in a mixing bowl. Add the cocoa powder and powdered sugar gradually, stirring until well blended. Once the frosting is smooth and creamy, add the heavy cream, vanilla extract, and salt. Spread a layer of icing over one cake layer that has been placed on a serving plate. Continue, alternating between cake and frosting layers, until you have a total of 12 layers. Put the semi-sweet chocolate chips in a heatproof bowl to make the chocolate ganache. Put the heavy cream, unsalted butter, corn syrup, and salt in a saucepan and heat over medium heat until it starts to simmer. After pouring the heated cream mixture over the chocolate chips, allow the chocolate to melt for one minute. Add the vanilla extract and stir until the mixture is smooth. Allow the ganache to cool slightly before covering the cake's top and letting some of it run down the sides. You can use sprinkles, chocolate curls, or other toppings to decorate the cake as you like. To allow the ganache to set, chill the cake in the fridge for at least an hour before serving. Enjoy your amazing 12-layer chocolate cake by slicing and serving it!

Prep Time: 45 minutes

Cook Time: 35 minutes

Tomcat Bridge Builders

[perryshall]

A vibrant and nutritious salad featuring quinoa and roasted cauliflower, tossed with a flavorful balsamic dressing and topped with feta cheese.

Ingredients: 1 cup quinoa, rinsed. 2 cups cauliflower florets. 2 tablespoons olive oil. Salt and pepper, to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped red onion. 1/4 cup dried cranberries. 1/4 cup chopped almonds, toasted. 2 tablespoons balsamic vinegar. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. 1/4 cup feta cheese, crumbled.

Instructions: Get the oven ready by heating it up to 400F 200C. Add cauliflower florets to a bowl and season with salt and pepper. Add 1 tablespoon of olive oil and toss to coat. After putting it on a baking sheet, roast it for 20 to 25 minutes, or until it's golden brown and soft. Follow the directions on the package to cook the quinoa in a saucepan. Use a fork to fluff it up, then let it cool down. Cooked quinoa, roasted cauliflower, parsley, red onion, dried cranberries, and toasted almonds should all be put in a large bowl together. Add the lemon juice, Dijon mustard, and the last tablespoon of olive oil to a small bowl and mix them together using a whisk. Add the dressing to the salad and toss it around to coat. Crumble some feta cheese on top of the salad before you serve it. Let it sit at room temperature or in the fridge. Have fun eating your tasty roasted cauliflower and quinoa salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tora Travels