Rodney J Greene

Zvov Trio - Venture into Digital Scrapbooking - Kennel Wolves from Siberia - Holly Grove Dance - Isstic 2018

[reverenddollars]

Make these smoothies ahead of time and store them in the freezer for a healthy and convenient breakfast or snack. Whenever you need a revitalizing pick-me-up, you'll have a range of options available thanks to the four delectable flavors available.

Ingredients: 1 cup frozen mixed berries. 1 banana, peeled and sliced. 1/2 cup Greek yogurt. 1/2 cup milk of your choice. 1 tablespoon honey or maple syrup. 1/2 teaspoon vanilla extract. 1/2 cup spinach leaves optional for green smoothie. 1/4 cup rolled oats optional for added texture. Ice cubes optional for extra thickness.

Instructions: Place all the ingredients for your chosen smoothie flavor into a blender. Blend until smooth and creamy, adding more milk if needed to reach your desired consistency. Pour the smoothie into a freezer-safe container or ice cube trays for individual portions. Label the containers with the smoothie flavor and date, then seal and store in the freezer. When ready to enjoy, simply remove the smoothie from the freezer, let it thaw for a few minutes, and blend again until smooth. Serve your freezer-prep smoothie and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

LAHS Physics

[reverenddollars]

These Sparkly Cake Pop Cookies are a delightful treat that combines the flavors of cake pops with the convenience of cookies. They're soft, chocolaty, and adorned with colorful sprinkles and edible glitter.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/4 cup milk. 1/2 cup colorful sprinkles. 1/2 cup white chocolate chips. Edible glitter for decoration.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking powder, salt, and flour together in a bowl using a whisk. Mix the butter and sugar in a different bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones slowly, mixing in the milk every so often, until a dough forms. Add the white chocolate chips and sprinkles and mix them in well. Take dough balls about the size of a tablespoon and roll them into balls. Cover the baking sheet with foil and put them on it. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. After the cookies have cooled, melt some white chocolate and drizzle it over them to make them look even better. Before the chocolate sets, sprinkle edible glitter on top of the cookies. Let the chocolate harden before you serve it or package it.

Prep Time: 20 minutes

Cook Time: 10 minutes

GO MERRY FLOWER

[reverenddollars]

Indulge in the delightful combination of creamy cheesecake flavors with the fruity goodness of berries in this mini cheesecake smoothie. Perfect for a quick breakfast or a refreshing snack!

Ingredients: 1/2 cup frozen mixed berries. 1/4 cup almond milk. 1/4 cup Greek yogurt. 2 tablespoons cream cheese. 1 tablespoon honey. 1 tablespoon almond butter. 1/4 teaspoon vanilla extract. 2-3 ice cubes. Crushed graham crackers for garnish.

Instructions: In a blender, combine frozen mixed berries, almond milk, Greek yogurt, cream cheese, honey, almond butter, vanilla extract, and ice cubes. Blend until smooth and creamy. Pour into glasses and garnish with crushed graham crackers. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Dennis Larabee

[reverenddollars]

This Sheet Pan Shrimp with Crispy Pepperoni is a flavorful and easy keto dish that's perfect for busy weeknights. The combination of shrimp, crispy pepperoni, and roasted vegetables makes for a satisfying meal with minimal cleanup.

Ingredients: 1 lb shrimp, peeled and deveined. 4 oz pepperoni slices. 1 bell pepper, sliced. 1 small zucchini, sliced. 1 small onion, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp Italian seasoning. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. On a sheet pan, put the garlic, bell pepper, zucchini, onion, pepperoni slices, and shrimp. Add Italian seasoning, salt, and pepper to the food after pouring olive oil over it. Mix it all together until it's well covered. Even out the ingredients on the baking sheet. After the oven is hot, bake the dish for 12 to 15 minutes, or until the vegetables are soft and the shrimp is pink and cooked all the way through. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

chaverim youth organisation

[reverenddollars]

This Zucchini Tomato Frittata Tart is a delightful combination of fresh zucchini, juicy cherry tomatoes, and savory cheeses baked together in a tender egg custard. Perfect for brunch or a light dinner, this tart is easy to make and bursting with flavor.

Ingredients: 4 eggs. 1/2 cup milk. 1 medium zucchini, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon chopped fresh basil optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Mix eggs and milk in a bowl. Add pepper and salt. A skillet that can go in the oven should have olive oil in it. About 34 minutes later, add the zucchini slices and cook until they start to get a little soft. Spread the zucchini out on the pan, and then pour the egg mix over them. Put the cherry tomatoes on top of the eggs. On top of the tomatoes, sprinkle shredded mozzarella and grated Parmesan. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the eggs are set and the cheese is melted and slightly golden. Take it out of the oven when it's done and let it cool down a bit. If you want, you can add chopped fresh basil as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

93ArtMarket

[reverenddollars]

A nutritious and flavorful twist on traditional chilaquiles, featuring black beans and quinoa for added protein and fiber. This dish is not only delicious but also packed with essential nutrients.

Ingredients: 1 cup black beans, cooked. 1 cup quinoa, cooked. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, sliced. 1/4 cup feta cheese, crumbled. 1 lime, juiced. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Tortilla chips for serving.

Instructions: In a large mixing bowl, combine the cooked black beans and quinoa. Add cherry tomatoes, red onion, cilantro, avocado slices, and feta cheese to the bowl. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper to create the dressing. Pour the dressing over the bean and quinoa mixture. Gently toss until well combined. Let the mixture marinate for at least 15 minutes to allow flavors to meld. Serve the chilaquiles over a bed of tortilla chips. Garnish with additional cilantro, feta cheese, and lime wedges if desired. Enjoy your Healthy Black Bean Quinoa Chilaquiles!

Prep Time: 20 minutes

Cook Time: 0 minutes

Tech Tinkering

[reverenddollars]

These Slice and Bake Pizza Roll-Ups are a tasty and easy way to change up regular pizza. They are great as a snack, an appetizer, or a party treat. The puff pastry gives the pizza toppings a flaky, buttery texture that goes really well with them.

Ingredients: 1 sheet of puff pastry. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup sliced bell peppers. 1/4 cup sliced mushrooms. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1 egg for egg wash.

Instructions: Preheat your oven to 375F 190C. Roll out the puff pastry sheet on a lightly floured surface to a rectangle. Spread pizza sauce evenly over the puff pastry, leaving a small border around the edges. Sprinkle shredded mozzarella cheese evenly over the sauce. Layer on the sliced pepperoni, black olives, bell peppers, and mushrooms. Sprinkle dried oregano and garlic powder over the toppings. Starting from one end, tightly roll up the puff pastry sheet like a log. Brush the outer edge with a beaten egg to seal the roll. Chill the roll in the refrigerator for about 15 minutes to firm it up. Remove the chilled roll from the refrigerator and slice it into 1/2-inch thick rounds. Place the slices on a baking sheet lined with parchment paper. Brush the tops of the roll-ups with the remaining beaten egg for a golden finish. Bake in the preheated oven for 15-18 minutes or until they turn golden brown and crispy. Serve the Slice and Bake Pizza Roll-Ups hot with additional pizza sauce for dipping. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

ETUSIVU

[reverenddollars]

Enjoy the perfect mix of rich chocolate chunks and creamy peanut butter in these vegan cookies. These treats are chewy, filling, and full of flavor, so you can't say no to them no matter the occasion.

Ingredients: 1 cup peanut butter. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/4 cups oat flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan chocolate chunks.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together peanut butter, maple syrup, melted coconut oil, and vanilla extract until well combined. Add oat flour, baking powder, and salt to the wet ingredients and mix until a dough forms. Fold in vegan chocolate chunks. Using a cookie scoop or spoon, scoop out dough and place onto a lined baking sheet. Flatten each cookie slightly with the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes

Mechanical FET

[reverenddollars]

Slather this blueberry cream cheese all over your favorite bagel for a delightful breakfast or snack. The sweet and tangy cream cheese pairs perfectly with the soft and toasty bagel.

Ingredients: 1 bagel of your choice. 2 tablespoons blueberry cream cheese.

Instructions: Cut the bagel in half across the middle. Toast the halves of the bagels until they get a little brown. On each half of the toasted bagel, spread 1 tablespoon of blueberry cream cheese. Put the two halves of the bagel together to make a sandwich. Have fun with your tasty Blueberry Cream Cheese Bagel!

Prep Time: 5 minutes

Cook Time: 5 minutes

Chipao Anping

[reverenddollars]

With this Vanilla Bundt Cake Parfait, you can turn your extra Halloween candy into a tasty treat. For an indulgent dessert, there are layers of moist vanilla cake, whipped cream, and yogurt that are topped with crushed candy.

Ingredients: 2 cups leftover Halloween candy assorted varieties. 1 box vanilla cake mix. 3 large eggs. 1 cup whole milk. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. 2 cups whipped cream. 1 cup vanilla yogurt. 1/2 cup crushed candy for topping.

Instructions: Warm the oven up to 175F 350C. Butter and flour a bundt cake pan. Cut up any extra Halloween candy you have left. Put cake mix, eggs, milk, melted butter, and vanilla extract in a large bowl. Mix everything together well. By hand, mix in the chopped Halloween candy. Put the batter into the bundt cake pan that has been prepared. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Before taking the cake out of the pan, let it cool completely. To make the base of the parfait, mix the whipped cream and vanilla yogurt in a different bowl. Once the bundt cake is cool, cut it into small pieces. Place the cake pieces in serving bowls or glasses and top with the whipped cream and yogurt mixture. Add more layers, and then top with a dollop of whipped cream. Add crushed candy to the parfait to make it look nicer. Put it in the fridge for at least an hour before you serve it.

Prep Time: 20 minutes

Cook Time: 40 minutes

Memphis Jewelry

[reverenddollars]

You will never have better Buttermilk Blueberry Muffins. They are soft, moist, and full of fresh blueberry flavor. This is a great snack or breakfast food!

Ingredients: 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup buttermilk. 1 teaspoon vanilla extract. 1 1/2 cups fresh blueberries.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Gently fold in the fresh blueberries. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your Best Ever Buttermilk Blueberry Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Iron Crest Equestrian

[reverenddollars]

Spicy, cheesy, and bacon-filled jalapeo poppers are the best snack for big fans on game day. You can make these jalapeo poppers in a pressure cooker quickly, and they'll be gone even faster!

Ingredients: 12 large jalapeo peppers, halved and seeds removed. 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1 cup cooked and crumbled bacon. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon black pepper. 1 cup all-purpose flour. 2 large eggs, beaten. 2 cups breadcrumbs. Cooking spray.

Instructions: Add the bacon, garlic powder, onion powder, smoked paprika, and black pepper to a bowl and mix them together. Place a piece of cream cheese inside each half of a jalapeo. Each stuffed jalapeo should be dipped in flour, then egg, and finally breadcrumbs. Cover the jalapeos and put them in the pressure cooker's basket. Use cooking spray on the jalapeos to help them brown. It will take 5 minutes of cooking on high pressure after the lid is closed. Carefully let go of the pressure and open the lid when you're done. Move the jalapeo poppers to a plate for serving and give them a minute or two to cool down. Serve with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 5 minutes

JFF DUT TC

[reverenddollars]

Enjoy this delicious parfait, which has the perfect mix of rich dark chocolate and tangy orange peel. The chocolate-covered orange peel, light whipped cream, and optional crunchy granola all work well together to make a delicious treat.

Ingredients: 2 large oranges. 1 cup sugar. 1 cup water. 200g dark chocolate, chopped. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract. Granola optional, for layering.

Instructions: Peel the oranges and remove any excess pith. Cut the peel into thin strips. In a saucepan, combine sugar and water. Bring to a simmer, stirring until sugar dissolves. Add orange peel strips and simmer for 15-20 minutes until softened. Drain and let cool. Melt the dark chocolate using a double boiler or microwave in short intervals. Dip each cooled orange peel strip into the melted chocolate, coating evenly. Place on parchment paper to set. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. In parfait glasses, layer the chocolate-dipped orange peel, whipped cream, and optional granola. Repeat the layers until the glass is filled, finishing with a dollop of whipped cream on top. Refrigerate for at least 1 hour before serving. Sprinkle additional grated chocolate or orange zest on top before serving if desired.

Prep Time: 30 minutes

Cook Time: 20 minutes

Emyo

[reverenddollars]

You can serve these chicken dumplings as an appetizer or as a tasty snack on the weekend. They are wrapped in thin wonton sheets and filled with flavorful ground chicken and aromatics. Then they are fried until golden brown and crispy.

Ingredients: 1 lb ground chicken. 1/2 cup finely chopped cabbage. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1/4 teaspoon black pepper. 1 package wonton wrappers. 2 green onions, thinly sliced. Oil for frying.

Instructions: Ground chicken, cabbage, garlic, soy sauce, sesame oil, ginger, black pepper, and green onions should all be mixed together in a bowl. In the middle of each wonton wrapper, put a small amount of the chicken mixture. Wet the edges of the wrapper with water, then fold it over and press it shut to make a dumpling shape. Set a pan on medium heat and add the oil. Fry the dumplings one at a time for three to four minutes on each side, or until they are golden brown and fully cooked. Take it out of the pan and let it drain on paper towels. Serve hot with any dipping sauce you like.

Prep Time: 20 minutes

Cook Time: 10 minutes

Rikki Beran

[reverenddollars]

These fudge pops made with Greek yogurt are better for you than regular fudgesicles. They taste great on a hot day because they are creamy and chocolatey.

Ingredients: 2 cups Greek yogurt. 1/2 cup cocoa powder. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Greek yogurt, cocoa powder, honey or maple syrup, vanilla extract, and a pinch of salt should all be mixed together in a bowl until the mixture is smooth. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it gets hard. Once they are frozen, run the molds under warm water for a short time to loosen the popsicles. Then, take the popsicles out of the molds. Have fun with these fudge pops made with Greek yogurt.

Prep Time: 10 minutes

Cook Time: 240 minutes

Sound Solar

[reverenddollars]

These Cold Fried Chicken Sandwiches with Jicama Blue Cheese Slaw are a delightful combination of crispy fried chicken, refreshing jicama slaw, and tangy blue cheese. Perfect for a summer meal or any time you crave a tasty sandwich.

Ingredients: 2 boneless chicken breasts, pounded to 1/2-inch thickness. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Vegetable oil for frying. 4 hamburger buns. 1 cup jicama, julienned. 1/2 cup blue cheese crumbles. 1/4 cup mayonnaise. 1 tablespoon apple cider vinegar. 1 teaspoon honey. Salt and pepper to taste. Lettuce leaves and tomato slices for garnish.

Instructions: Put buttermilk and a pinch of salt in a shallow dish. Put in the chicken breasts and let them soak in the fridge for 30 minutes to an hour. Mix the flour, salt, black pepper, paprika, and cayenne pepper together in a separate shallow dish. Take the chicken out of the buttermilk and let the extra drip off. Put the chicken in the flour mixture and press the flour onto the chicken to make it stick. In a deep skillet or fryer, heat the vegetable oil to 350F 175C. Fry the chicken breasts for six to eight minutes on each side, or until they are fully cooked and golden brown. Put paper towels down to dry. Put blue cheese crumbles, mayonnaise, apple cider vinegar, honey, salt, and pepper in a bowl. To make the slaw, mix it well. If you want, you can toast the hamburger buns. Put a tomato slice and a lettuce leaf on the bottom half of each bun to make the sandwiches. Add a fried chicken breast and a lot of jicama blue cheese slaw on top. To finish the sandwich, put the top half of the bun on top of the slaw. Serve right away and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Pampered Ladies Leicester

[reverenddollars]

These gluten-free applesauce muffins are moist, flavorful, and perfect for a quick breakfast or snack. The combination of applesauce, diced apples, and warm spices makes them irresistibly delicious.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/2 cup unsweetened applesauce. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 2 eggs. 1 teaspoon vanilla extract. 1 cup diced apples. 1/4 cup chopped nuts optional.

Instructions: Preheat oven to 350F 175C. Grease a muffin tin or line with paper liners. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix together the applesauce, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced apples and chopped nuts, if using. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

BC Stugo