Pk Dub

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[pk-dub]

These freezer banana bites are a delicious and healthy treat that are perfect for satisfying your sweet tooth. They're made with just a few simple ingredients and are easy to make ahead and keep in the freezer for whenever cravings strike.

Ingredients: 3 ripe bananas. 1/4 cup creamy peanut butter. 1/4 cup chocolate chips. 1/4 cup shredded coconut optional.

Instructions: Cut the bananas into rounds that are about 1/2 inch thick after peeling them. Put a little peanut butter on one half of the banana slices. Add the last few banana slices on top to make sandwiches. On a baking sheet that has been lined with parchment paper, put the banana sandwiches. Add chocolate chips and coconut shreds to the top of each sandwich. Freeze the baking sheet for at least two hours, or until it is completely frozen. Once the banana bites are frozen, put them in a container or freezer bag that won't let air in.

Prep Time: 15 minutes

Cook Time: 0 minutes

Miyo Linux

[pk-dub]

Enjoy the succulent flavor of swordfish paired with the crispy texture of Parmesan coating. The creamy aioli dipping sauce adds a zesty and savory kick to elevate this dish to a gourmet level.

Ingredients: 4 swordfish steaks. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 tablespoons chopped fresh parsley. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/2 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a bowl, mix Parmesan cheese, breadcrumbs, parsley, garlic powder, salt, and pepper. Pat swordfish steaks dry with paper towels and season with salt and pepper. Coat each steak with the Parmesan mixture, pressing it onto the fish to adhere. Place the coated steaks on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until the fish is cooked through and the coating is crispy and golden brown. While the swordfish is baking, prepare the aioli dipping sauce by mixing mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl. Serve the crispy Parmesan swordfish steaks hot with the creamy aioli dipping sauce on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Brian Ligthart

[pk-dub]

This skillet pizza sandwich is a quick and easy twist on classic pizza flavors, perfect for a satisfying meal.

Ingredients: 1 loaf of Italian bread. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni. 2 tablespoons olive oil.

Instructions: Preheat a skillet over medium heat. Slice the Italian bread in half horizontally to create a top and bottom layer. Spread marinara sauce evenly over the bottom half of the bread. Sprinkle shredded mozzarella cheese over the marinara sauce. Arrange sliced pepperoni on top of the cheese layer. Place the top half of the bread over the pepperoni to close the sandwich. Brush the outer sides of the sandwich with olive oil. Carefully transfer the sandwich to the preheated skillet. Cook for 3-5 minutes on each side until the bread is crispy and the cheese is melted. Remove from the skillet, let it cool slightly, then slice and serve. Enjoy your delicious 5 Ingredient Skillet Pizza Sandwich!

Prep Time: 10 minutes

Cook Time: 10 minutes

Birgit Pyykko

[pk-dub]

Savor the delightful flavor of these homemade Malt Marshmallows with vanilla extract. They are ideal for hot chocolate or snacking, and they taste slightly like malted milk.

Ingredients: 3 tablespoons powdered gelatin. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 cup malted milk powder. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for dusting. 1/4 cup cornstarch for dusting.

Instructions: In a small bowl, combine the powdered gelatin and cold water. Let it sit for 10 minutes to bloom. In a saucepan, combine the granulated sugar, corn syrup, malted milk powder, and salt. Heat over medium-high heat, stirring until the mixture reaches 240F 115C on a candy thermometer. Remove the sugar mixture from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved. Stir in the vanilla extract. Using an electric mixer, beat the mixture on high speed for about 10-12 minutes, until it becomes thick and fluffy. In a separate bowl, combine the powdered sugar and cornstarch. Generously dust a 9x9 inch 23x23 cm baking pan with some of the powdered sugar and cornstarch mixture. Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Dust the top of the marshmallow with more of the powdered sugar and cornstarch mixture. Let the marshmallows set at room temperature for about 4 hours or until they are firm. Once set, remove the marshmallow block from the pan and cut it into squares or desired shapes. Toss the cut marshmallows in the remaining powdered sugar and cornstarch mixture to coat all sides. Enjoy your homemade Vanilla Malt Marshmallows!

Prep Time: 20 minutes

Cook Time: 10 minutes

MAREK DANAY JEWELLERY DESIGN

[pk-dub]

This Vegan Florentine Pizza is a delicious take on the traditional Florentine dish. Instead of using meat or dairy, it uses plant-based ingredients. It has a crispy crust and is full of fresh spinach, mushrooms, olives, and vegan cheese. Both vegans and non-vegans will enjoy this tasty and filling meal.

Ingredients: 1 pre-made vegan pizza dough. 1/2 cup tomato sauce. 1 cup fresh spinach leaves. 1/2 cup sliced mushrooms. 1/4 cup sliced black olives. 1/2 cup vegan mozzarella cheese, shredded. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the pizza dough on a baking sheet and roll it out. Cover all of the dough with the tomato sauce. Spread the mushrooms, black olives, and spinach leaves out evenly on top of the sauce. Add the vegan mozzarella cheese shreds to the vegetables. Spread garlic powder, salt, and pepper on top of the pizza after adding olive oil. It should be baked in a hot oven for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Take it out of the oven, cut it up, and serve it hot. Have fun with your tasty vegan Florentine pizza!

Prep Time: 15 minutes

Cook Time: 20 minutes

7 Red Team

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These Nutty Oatmeal Quinoa Granola Bars are a delicious and wholesome snack, packed with the goodness of quinoa, oats, nuts, and dried fruits. The perfect combination of crunchy and chewy textures with a hint of sweetness.

Ingredients: 1 cup quinoa, cooked. 1 cup old-fashioned oats. 1/2 cup almonds, chopped. 1/2 cup walnuts, chopped. 1/2 cup honey. 1/4 cup almond butter. 1/4 cup coconut oil. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dried cranberries. 1/4 cup mini chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put cooked quinoa, oats, almonds, and walnuts in a large bowl. Put honey, almond butter, coconut oil, vanilla extract, and salt in a small saucepan. Heat them over low heat. Mix everything together until it's smooth. Add the wet mixture to the bowl with the dry ones. Mix well until all the ingredients are covered evenly. Add the mini chocolate chips and dried cranberries and mix them in. Spread the mixture out evenly in a baking pan that has been lined with parchment paper. Put it in the oven for 20 to 25 minutes, or until the edges turn brown. Before cutting the granola bars into bars, let them cool all the way down. Keep in a container that keeps air out for up to a week.

Prep Time: 15 minutes

Cook Time: 25 minutes

Sunstomy and Friends

[pk-dub]

This sandwich is great for a quick meal because it has tender pulled chicken smothered in homemade BBQ sauce.

Ingredients: 2 cups cooked shredded chicken breast. 1 cup homemade BBQ sauce. 4 sandwich buns. 1/2 cup coleslaw optional. Salt and pepper to taste.

Instructions: Over medium heat, warm the BBQ sauce and shredded chicken in a saucepan until everything is hot. Add pepper and salt to taste. If you want, you can lightly toast the sandwich buns and cut them in half. Cover all of the sandwich buns with the pulled chicken mixture. Add coleslaw on top if you want to. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Kristina Monakhova

[pk-dub]

Indulge in the savory goodness of porchetta with this mouthwatering sandwich. Layers of thinly sliced porchetta, provolone cheese, roasted red peppers, and peppery arugula are nestled between slices of freshly baked ciabatta bread, creating a symphony of flavors and textures.

Ingredients: 1 loaf ciabatta bread. 1 lb porchetta, thinly sliced. 1/2 cup arugula. 1/4 cup roasted red peppers, sliced. 1/4 cup provolone cheese, sliced. 1/4 cup mayonnaise. 2 tbsp Dijon mustard. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Slice the ciabatta loaf horizontally, creating a top and bottom piece. Place the bottom half on a baking sheet. In a small bowl, mix together the mayonnaise, Dijon mustard, minced garlic, and olive oil. Spread the mayonnaise mixture evenly over the bottom half of the ciabatta bread. Layer the thinly sliced porchetta on top of the mayonnaise mixture. Add slices of provolone cheese on top of the porchetta. Arrange the roasted red peppers over the cheese. Top with arugula and season with salt and pepper to taste. Place the top half of the ciabatta bread over the assembled sandwich. Wrap the sandwich in aluminum foil and place it in the preheated oven. Bake for about 10-15 minutes, or until the cheese is melted and the sandwich is heated through. Once done, remove from the oven and let it cool slightly before unwrapping and slicing. Slice the sandwich into individual portions and serve warm.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hungry Crow

[pk-dub]

Ground chicken larb is a flavorful and aromatic Thai dish that is quick and easy to make. It's a perfect balance of savory, sweet, sour, and spicy flavors, making it a delightful option for dinner.

Ingredients: 1 lb ground chicken. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 shallot, finely chopped. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 teaspoon chili flakes. 1/4 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/4 cup chopped green onions. Lettuce leaves, for serving. Cooked rice, for serving.

Instructions: Put oil in a pan and heat it over medium-low heat. Add the chopped shallot and minced garlic and saut until the food smells good. Break up the ground chicken with a spatula as you add it and cook until it turns brown. Put lime juice, soy sauce, brown sugar, chili flakes, and fish sauce in a small bowl. Add the sauce mix to the cooked chicken and mix it well. Take it off the heat and let it cool down a bit. Chopped cilantro, mint leaves, and green onions should be added to the chicken mixture and mixed in. Put the chicken larb on lettuce leaves and serve with cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Emails

[pk-dub]

These oven-baked crispy kale chips are a healthy and addictive snack that's easy to make. They're perfect for satisfying your cravings for something crunchy and salty without the guilt.

Ingredients: 1 bunch kale, washed and dried. 1 tablespoon olive oil. 1/2 teaspoon sea salt.

Instructions: Warm the oven up to 275F 135C. Take the ribs off of the kale and tear it into small pieces. Toss the kale with olive oil and sea salt in a large bowl, making sure all the leaves are covered. Place the kale in a single layer on a baking sheet that has been lined with parchment paper. Toss the food every 15 minutes to make sure it cooks evenly and bake for 20 to 25 minutes, or until the edges are golden and crispy. Take it out of the oven and let it cool down before you serve.

Prep Time: 10 minutes

Cook Time: 20-25

Sandi Tamine

[pk-dub]

Indulge in a decadent yet easy-to-make creamy sundried tomato chicken pasta. This dish combines succulent chicken with rich sundried tomatoes in a creamy sauce, served over perfectly cooked pasta.

Ingredients: 2 chicken breasts, sliced. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup sundried tomatoes, chopped. 1 cup chicken broth. 1 cup heavy cream. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and pepper to taste. 8 ounces cooked pasta of your choice. Fresh basil leaves, for garnish. Grated Parmesan cheese, for serving.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Add minced garlic and chopped sundried tomatoes to the skillet, saut for 2-3 minutes. Pour in chicken broth and heavy cream, stir well. Add dried basil, dried oregano, salt, and pepper. Simmer the sauce for 5-7 minutes until it thickens slightly. Add cooked pasta to the skillet, toss to coat evenly with the sauce. Garnish with fresh basil leaves and serve hot with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

Vivid Faction

[pk-dub]

Take a bite of this warm and cheesy grilled cheese sandwich on freshly baked bread. It's a simple yet delicious treat for any time of the day!

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 1 tablespoon of butter.

Instructions: Place a slice of cheddar cheese between the two slices of bread to make a sandwich. Spread butter on the outside of the bread slices. Heat a non-stick pan over medium heat. Place the sandwich in the pan and cook for about 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted. Remove from the pan and let it cool for a minute. Cut the sandwich in half and serve it warm and cheesy!

Prep Time: 5 minutes

Cook Time: 5 minutes

CODORUS TRAIL OF TREATS

[pk-dub]

With these delectable cookies, you can indulge in the perfect combination of rich chocolate and gooey caramel. They will delight your taste buds!

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 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 teaspoon vanilla extract. 1 large egg. 1/2 cup chocolate chips. 1/2 cup caramel bits.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different bowl until the mixture is smooth. To the butter and sugar mix, add the egg and vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. The chocolate chips and caramel bits should be carefully mixed in. The baking sheet should be ready. Using a spoon or cookie scoop, drop spoonfuls of cookie dough onto it. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. 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. Have fun with these tasty chocolate caramel cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Teissier Sophro

[pk-dub]

These Jalapeno Stuffed Burgers are a spicy and cheesy delight. The raspberry chipotle sauce adds a sweet and smoky kick to elevate the flavors. Perfect for those who love a little heat in their burgers!

Ingredients: 1 lb ground beef. 4 jalapeno peppers, halved and seeded. 1/2 cup shredded cheddar cheese. Salt and pepper to taste. 4 burger buns. 1/2 cup fresh raspberries. 2 tbsp chipotle peppers in adobo sauce. 1/4 cup mayonnaise. 1 tsp olive oil. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp Worcestershire sauce. Lettuce, tomato, and red onion slices for garnish.

Instructions: Warm up the grill over medium-high heat. Ground beef, garlic powder, onion powder, Worcestershire sauce, salt, and pepper should all be mixed together in a bowl. Mix everything together well. Cut up some of the seasoned ground beef and shape it into a patty. You can put a half jalapeno in the middle and cheese on top of it. Put another piece of ground beef on top of the jalapeo and cheese, and seal the edges to make a stuffed burger patty. Do this again for the rest of the burgers. After putting the burger patties on a hot grill, brush them with olive oil. For medium-rare burgers, cook for about 4 to 5 minutes per side. Cook longer if you want them to be more done. Be sure to make the Raspberry Chipotle Sauce while the burgers are cooking. Put the fresh raspberries and chipotle peppers in adobo sauce in a blender and blend them together. Mix until it's smooth. Place the raspberry chipotle mix in a small saucepan and warm it up over medium-low heat. Add the mayonnaise and stir it in. Cook for another two to three minutes, until everything is hot. After the burgers are done the way you like them, take them off the grill and let them cool down for a while. Put the burger buns on the grill and toast them for one minute, or until they get a little brown. Put a stuffed patty on each bun to make the burgers. Add lettuce, tomato, and red onion slices on top. You can either pour the Raspberry Chipotle Sauce on top of the burgers or give it to people to dip their food in. Make sure the Jalapeo Stuffed Burgers with Raspberry Chipotle Sauce are hot before you serve them.

Prep Time: 20 minutes

Cook Time: 10 minutes

Envious of the Clouds

[pk-dub]

Indulge in rich and moist chocolate stout cupcakes topped with a velvety salted caramel frosting. The combination of dark beer and cocoa creates a deep, complex flavor that pairs perfectly with the sweet and salty frosting. A decadent treat for any occasion!

Ingredients: 1 cup stout beer. 1 cup unsalted butter. 3/4 cup cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1 1/2 tsp baking soda. 3/4 tsp salt. 2 large eggs. 2/3 cup sour cream. For Salted Caramel Frosting:. 1 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup salted caramel sauce. 1 tsp vanilla extract. 1/2 tsp sea salt.

Instructions: Preheat the oven to 350F 175C and line a cupcake tin with paper liners. In a saucepan, heat the stout beer and butter over medium heat until the butter melts. Remove from heat, add the cocoa powder, and whisk until smooth. Allow the mixture to cool slightly. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. In another bowl, beat the eggs and sour cream together until well combined. Gradually mix the stout-cocoa mixture into the egg-sour cream mixture. Fold the wet ingredients into the dry ingredients until just combined. Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely. For the frosting, beat the softened butter until creamy and smooth. Add the powdered sugar and beat until light and fluffy. Mix in the salted caramel sauce, vanilla extract, and sea salt until well incorporated. Once the cupcakes are completely cooled, frost them with the salted caramel frosting. Drizzle with extra salted caramel sauce for decoration, if desired. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Welcome to Phil Bradley training

[pk-dub]

This fresh fettuccine pasta recipe is easy to make and tastes great. It's great for dinner during the week. When you mix garlic, red pepper flakes, and Parmesan cheese, you get a deliciously simple sauce that goes well with the soft strands of pasta.

Ingredients: 250g fresh fettuccine pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 teaspoon red pepper flakes. Salt to taste. Freshly ground black pepper to taste. Grated Parmesan cheese for serving. Fresh parsley, chopped, for garnish.

Instructions: As the water boils, add salt to a large pot. Put the fresh fettuccine into the boiling water and cook for the amount of time that the package says, which is usually two to three minutes. Also, put olive oil in a big skillet and heat it over medium-low heat. In a skillet, add minced garlic and red pepper flakes. Cook for about one to two minutes, until the garlic smells good. After the pasta is done, drain it and add it to the pan with the garlic and red pepper flakes. Add the pasta to the pan with the garlic mixture and toss it around until it's well covered. Season with black pepper and salt that you just ground yourself. Add grated Parmesan cheese and chopped fresh parsley on top while the food is still hot. Have fun with your fresh fettuccine pasta!

Prep Time: 10 minutes

Cook Time: 5 minutes

David Dyason

[pk-dub]

These adorable Snowman Top Hat Christmas Cookies are a delightful treat for the holiday season. They combine the flavors of chocolate and peanut butter in a festive and creative way.

Ingredients: 1 package of Oreo cookies. 1 package of Reese's Peanut Butter Cups. 1 tube of orange icing. 1 package of chocolate melting wafers. 1 package of mini marshmallows. 1 tube of black icing.

Instructions: Slowly twist the Oreo cookies open, and set the cream-filled cookie halves aside. Follow the directions on the package to melt the chocolate wafers. Dip the bottom of each Reese's Peanut Butter Cup into the melted chocolate. Then, put one on top of an Oreo cookie that doesn't have cream cheese on it to make the snowman's hat. Let the chocolate cool down. Melt some chocolate and use it to stick a mini marshmallow to the front of the peanut butter cup to make the snowman's nose. Put a small carrot-shaped nose on top of the mini marshmallow with the orange icing. To make the snowman's eyes, use melted chocolate to attach two mini marshmallows to the peanut butter cup. You can add a mouth and buttons to the snowman's body with the black icing. Let the cookies set all the way before you serve them.

Prep Time: 30 minutes

Cook Time: 10 minutes

Memorial Benny van Steelant