Velma

Rosewood Fitness - Ng Science Department - Trevor Pacelli - Verdegree - Italian Policy Agendas

[reverendarielle]

This Blueberry-Caprese Salad is a delightful twist on the classic Caprese salad. The addition of fresh blueberries adds a burst of sweetness and color to this refreshing dish. Perfect for a summer gathering or as a light and healthy side dish.

Ingredients: 2 cups fresh blueberries. 2 cups cherry tomatoes, halved. 8 oz fresh mozzarella cheese, cubed. 1/4 cup fresh basil leaves, torn. 2 tbsp extra-virgin olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the fresh blueberries, halved cherry tomatoes, cubed fresh mozzarella, and torn basil leaves. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Drizzle the dressing over the salad. Season the salad with salt and pepper to taste. Gently toss everything together to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hottub Chemicals Ireland

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A fun holiday treat are these homemade peppermint crunch marshmallows. The peppermint candies give them a satisfying crunch along with a fluffy, minty flavor. Ideal for holiday gift-giving, hot cocoa, and snacking!

Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. Powdered sugar, for dusting.

Instructions: Mix the gelatin with half a cup of cold water in a mixing bowl. Give it ten minutes to bloom. Add the corn syrup, granulated sugar, and salt to a saucepan with the remaining 1/4 cup of cold water over medium heat. After the sugar dissolves, stir. Remove the sugar mixture from the heat source as soon as the candy thermometer registers 240F 115C. The hot sugar syrup should be added to the gelatin mixture gradually while continuing to beat at a low speed. Turn the mixer up to high and beat until the mixture triples in volume and becomes fluffy, 10 to 12 minutes. Incorporate the peppermint extract by beating for an extra minute. Add the crushed peppermint candy and fold in quickly. Pour the marshmallow mixture into a square baking dish that has been lined with parchment paper and dusted with powdered sugar. Refine the surface using a spatula. After adding more powdered sugar to the top, leave it for at least four hours, or overnight. After it has set, take the marshmallow block out of the dish and cut it into squares or create interesting shapes with cookie cutters. To keep them from sticking, dust each marshmallow with extra powdered sugar. You can now savor your peppermint crunch marshmallows! Keep enclosed in a sealed container. Optional: For a festive touch, top with extra crushed peppermint candies.

Prep Time: 30 minutes

Cook Time: 15 minutes

Italian Policy Agendas

[reverendarielle]

With these award-winning cookies from The BakerMama, you can indulge in the perfect combination of crunchy popcorn, gooey chocolate chips, and colorful candy-coated chocolates.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups popped popcorn. 1 cup mini chocolate chips. 1 cup candy-coated chocolates.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the popped popcorn, mini chocolate chips, and candy-coated chocolates slowly. Place spoonfuls of cookie dough on the baking sheets that have been prepared, making sure there is enough space between each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Have fun with these tasty popcorn candy cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Literacy Council Of West Alabama

[reverendarielle]

These adorable mini ice cream sandwiches on sticks are perfect for parties or as a fun treat. They are easy to make and customizable with your favorite ice cream flavors and cookies.

Ingredients: 1 pint ice cream, any flavor. 1 cup crushed cookies or graham crackers. 20 small cookies or biscuits, for sandwiching. 20 wooden popsicle sticks.

Instructions: Let the ice cream soften a bit after taking it out of the freezer. Put the graham crackers or cookies that have been broken up in a shallow dish. Take little scoops of softened ice cream and roll them into balls. Crumble the cookies or graham crackers and coat each ice cream ball with them. For each ice cream ball, put two small cookies or biscuits between them. Put a wooden popsicle stick in the middle of each ice cream ball that is sandwiched. Put the ice cream sandwiches on sticks on a baking sheet that has been lined with parchment paper. Put the sandwiches in the freezer for at least an hour, or until they are solid. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Buurt Canvas

[reverendarielle]

These Tigernut Flour Pancakes are a Paleo-friendly and gluten-free breakfast option. Tigernut flour adds a nutty flavor and a boost of nutrition to your morning pancakes.

Ingredients: 1 cup tigernut flour. 2 tablespoons coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. Pinch of salt. 2 eggs. 1/4 cup coconut milk. 1 tablespoon honey optional. 1 teaspoon vanilla extract. Coconut oil or ghee for cooking.

Instructions: Tigernut flour, coconut flour, baking soda, cinnamon, and a small amount of salt should all be combined in a mixing bowl. Beat the eggs, coconut milk, vanilla extract, and honey if using in a different bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Grease a skillet or griddle with ghee or coconut oil and heat it over medium heat. For each pancake, add 1/4 cup of batter to the skillet. Cook until surface bubbles appear, then turn and continue cooking until golden brown on the other side. Garnish with your preferred Paleo-friendly garnishes, such as almond butter drizzled over, sliced bananas, or fresh berries. Savor the delectable Pancakes with Tigernut Flour!

Prep Time: 10 minutes

Cook Time: 15 minutes

Zong Shen

[reverendarielle]

This easy vegan banana bread is made in just one bowl, making it a quick and simple treat to bake. It's moist, tender, and perfect for using up ripe bananas. Add walnuts or chocolate chips for extra flavor and texture!

Ingredients: 3 ripe bananas, mashed. 1/3 cup melted coconut oil or neutral oil. 1/2 cup maple syrup or agave nectar. 1/4 cup plant-based milk. 1 teaspoon vanilla extract. 1 teaspoon baking soda. Pinch of salt. 1 1/2 cups all-purpose flour. 1/2 cup chopped walnuts or vegan chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease a 9x5-inch loaf pan or line it with parchment paper. In a large bowl, mash the bananas. Add the melted coconut oil and maple syrup, and mix well. Stir in the plant-based milk, vanilla extract, baking soda, and salt. Add the flour and mix until just combined. Fold in the walnuts or chocolate chips, if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 50-60

Jenny

[reverendarielle]

This White Pizza Dip is a creamy, cheesy delight perfect for parties or game nights. It's packed with the flavors of a classic white pizza, making it an irresistible appetizer.

Ingredients: 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon crushed red pepper flakes. Salt and black pepper to taste. 1/4 cup chopped fresh parsley, for garnish.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, mayonnaise, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper. Transfer the mixture to an oven-safe dish. Bake in the preheated oven for 20-25 minutes or until the dip is hot and bubbly. Garnish with chopped parsley before serving. Serve hot with breadsticks, crackers, or sliced baguette.

Prep Time: 10 minutes

Cook Time: 25 minutes

Shilla Korean Cuisine

[reverendarielle]

A delightful chocolate treat, these Minion Moon Pies are loaded with chocolate and gooey marshmallow. They're ideal for themed parties or as a fun snack for both kids and adults because of their adorable Minion faces!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup whole milk. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon baking soda. 1 egg yolk. Marshmallow cream or marshmallow fluff. Chocolate chips or chocolate chunks. Yellow food coloring.

Instructions: In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda. Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs. In a separate bowl, whisk together the milk, vanilla extract, and egg yolk. Pour the wet mixture into the dry ingredients and stir until a dough forms. If needed, add a little more flour to prevent sticking. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Preheat your oven to 350F 175C. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles from the dough. You'll need two circles for each moon pie. Place half of the dough circles on a baking sheet lined with parchment paper. Add a small amount of marshmallow cream and some chocolate chips or chunks to the center of each dough circle. Place a second dough circle on top of each filled one and press the edges together to seal. Bake in the preheated oven for 10-12 minutes or until the moon pies are set. Remove from the oven and let them cool completely. Mix a few drops of yellow food coloring with a small amount of marshmallow cream to create the minion's faces, and use this to decorate the moon pies.

Prep Time: 45 minutes

Cook Time: 10-12

Stephane Villeneuve

[reverendarielle]

The perfect deli sandwich with thinly sliced pastrami, Swiss cheese, sauerkraut, and Russian dressing, all grilled between two slices of rye bread.

Ingredients: 8 slices rye bread. 1 lb thinly sliced pastrami. 8 slices Swiss cheese. 1 cup sauerkraut, drained. 1/4 cup Russian dressing. Butter for spreading.

Instructions: Preheat a griddle or skillet over medium heat. Spread butter on one side of each slice of rye bread. Place buttered side down on the griddle. Layer pastrami on four slices of bread, followed by Swiss cheese and sauerkraut. Spread Russian dressing on the remaining four slices of bread and place them on top of the sandwich fillings, dressing side down. Cook until the bread is toasted and the cheese is melted, about 3-4 minutes per side. Remove from heat and slice each sandwich in half. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes

Long Monica

[reverendarielle]

Upgrade your lunch with this savory chicken avocado wrap that's bursting with flavor and freshness. It's a quick and satisfying alternative to a boring salad.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 2 large tortillas. 1 ripe avocado, sliced. 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons ranch dressing.

Instructions: Warm up your grill or grill pan on the stove over medium-high heat. Add garlic powder, salt, and pepper to the chicken breasts after rubbing them with olive oil. When the chicken reaches an internal temperature of 165F 74C, it is fully cooked. Grill the chicken for about 6-7 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Spread out a tortilla on a clean surface. Add grilled chicken strips, mixed greens, cherry tomatoes, red onion, and sliced avocado on top of it. Pour the ranch dressing over the food. Fold the tortilla's sides in and roll it up tightly. If you need to, use a toothpick to keep it together. Go through the same steps again with the second tortilla. They can be eaten right away or wrapped in foil to take with you for a quick meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Titans Curse

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This keto-friendly recipe offers a refreshing twist on traditional rice by using cauliflower as a low-carb substitute. The combination of cilantro and lime adds a burst of fresh flavor, making it a perfect accompaniment to any meal.

Ingredients: 1 medium head cauliflower, grated. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Grate the cauliflower into the pan and stir it in with the oil and garlic. It will take about 5 to 7 minutes of stirring every now and then until the cauliflower is soft but still has a little crunch. Take the pan off the heat and add the lime juice and chopped cilantro. Add pepper and salt to taste. You can eat it hot as a side dish or as a base for your favorite protein.

Prep Time: 10 minutes

Cook Time: 10 minutes

Luechte

[reverendarielle]

Add creamy avocado guacamole to your classic BLT sandwich to make it better. The rich avocado goes well with the crunchy bacon, juicy tomato, and fresh lettuce. This BLT with avocado is a delicious new take on an old favorite.

Ingredients: 2 ripe avocados, peeled, pitted, and mashed. 1 small red onion, finely diced. 1-2 cloves garlic, minced. 1-2 tablespoons fresh lime juice. 1 teaspoon salt. 1/2 teaspoon black pepper. 4 slices of bacon, cooked crispy. 4 lettuce leaves. 4 tomato slices. 4 slices of whole wheat bread.

Instructions: In a bowl, combine the mashed avocados, finely diced red onion, minced garlic, fresh lime juice, salt, and black pepper. Mix until well combined to make the guacamole. Toast the slices of whole wheat bread until they are crispy and golden brown. Spread a generous layer of the avocado guacamole on each slice of toasted bread. Layer the lettuce leaves, tomato slices, and crispy bacon on top of the guacamole. Top each sandwich with another slice of toasted bread. Cut the BLT with Avocado sandwiches in half and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Sedona Vibrant Health

[reverendarielle]

A delightful parfait combining the sweetness of fresh strawberries with the creamy richness of vanilla yogurt and whipped cream. The granola adds a satisfying crunch, and a drizzle of honey enhances the flavors. Topped with crushed candy canes for a festive touch!

Ingredients: 2 cups fresh strawberries, sliced. 1 cup vanilla yogurt. 1 cup whipped cream. 1/2 cup granola. 1/4 cup honey. 1/4 cup crushed candy canes. Fresh mint leaves for garnish.

Instructions: In serving glasses, layer sliced strawberries at the bottom. Add a spoonful of vanilla yogurt on top of the strawberries. Next, layer with a dollop of whipped cream. Sprinkle granola over the whipped cream layer. Drizzle honey over the granola. Repeat the layers until the glasses are filled, finishing with a layer of whipped cream on top. Garnish with crushed candy canes and fresh mint leaves. Chill in the refrigerator for at least 1 hour before serving. Serve cold and enjoy the festive Strawberry-Vanilla Christmas Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Grangeville Christian Reformed Church

[reverendarielle]

Low-Carb Millionaire's Bacon is a mouthwatering, sweet and spicy treat that's perfect for a low-carb or keto diet. The combination of crispy bacon and a flavorful sugar-free glaze will make your taste buds sing!

Ingredients: 1 pound thick-cut bacon. 1/4 cup Swerve brown sugar substitute. 1/4 teaspoon cayenne pepper. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder.

Instructions: Preheat your oven to 375F 190C. In a small bowl, mix together the Swerve brown sugar substitute, cayenne pepper, black pepper, paprika, garlic powder, and onion powder. Line a baking sheet with parchment paper for easy cleanup. Place the thick-cut bacon strips on the prepared baking sheet, making sure they do not overlap. Sprinkle the sugar and spice mixture evenly over each bacon strip, pressing it onto the bacon to adhere. Bake in the preheated oven for 20-25 minutes or until the bacon becomes crispy and caramelized. Remove the bacon from the oven and let it cool for a few minutes before serving. Once cooled, enjoy your delicious Low-Carb Millionaire's Bacon!

Prep Time: 10 minutes

Cook Time: 20 minutes

Grangeville Christian Reformed Church

[reverendarielle]

These crispy zucchini chips are a delightful keto-friendly snack or side dish. They're seasoned with Parmesan cheese and spices, then air-fried to perfection for a crunchy texture without the excess oil.

Ingredients: 2 medium zucchinis, thinly sliced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon paprika. Salt and pepper to taste.

Instructions: Get the air fryer ready by heating it up to 375F 190C. Toss the zucchini slices with olive oil in a large bowl until they are all covered. Put the garlic powder, onion powder, paprika, salt, and pepper in a different bowl and mix them together. Cover each zucchini slice with the Parmesan mixture and press it down gently to make it stick. Spread the zucchini slices out in a single layer in the air fryer basket. Flip the food over halfway through the 810 minutes of cooking in the air fryer or until it is golden brown and crispy. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Precious Jewels Mamma

[reverendarielle]

Need a weekday pick-me-up This Cinnamon Dolce Iced Coffee is the perfect refreshing drink to energize your day. It combines the rich flavors of coffee with a hint of cinnamon sweetness and a touch of creaminess. Whether you're starting your day or need an afternoon boost, this drink will hit the spot.

Ingredients: 1 cup of brewed coffee, chilled. 1/4 cup of milk any type. 2 tablespoons of cinnamon dolce syrup. Ice cubes. Whipped cream optional. Ground cinnamon for garnish optional.

Instructions: Put your favorite coffee on ice and wait for it to cool down. Put it in the fridge until it's cold. Put as many ice cubes as you want in a glass. Put the cold coffee on top of the ice cubes. Pour the milk into the glass and mix it in. It will taste sweeter and better if you stir in the cinnamon dolce syrup. You can add whipped cream to your iced coffee if you want to. Add a pinch of ground cinnamon on top to make it smell and taste even better. Serve your Cinnamon Dolce Iced Coffee right away and enjoy it!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mme. Barton

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This AIP Apple Cider Vinaigrette is a flavorful dressing that's perfect for drizzling over salads while adhering to the autoimmune protocol AIP guidelines. It's also suitable for those following a paleo or Whole30 diet.

Ingredients: 1/2 cup apple cider vinegar. 1/4 cup extra virgin olive oil. 2 tablespoons raw honey. 1 teaspoon ground ginger. 1/2 teaspoon sea salt.

Instructions: Add extra virgin olive oil, raw honey, ground ginger, and sea salt to a small bowl. Use a whisk to mix the ingredients well.

Prep Time: 5 minutes

Cook Time: 0 minutes

Black Market Marvel