Robins Love Slave

erancient herbal formulas - German Fest - michelle martin - miscoe hill principal's page - charlie bultitude

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Indulge in the delightful combination of peanut butter and sweetness with these gluten and dairy-free peanut butter cookies. They are so soft and chewy that they practically melt in your mouth. Perfect for those with dietary restrictions or anyone who loves a good peanut butter treat!

Ingredients: 1 cup gluten-free peanut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the gluten-free peanut butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix until well combined. Add the baking soda and salt to the mixture and continue to mix until the cookie dough forms. Using a spoon or your hands, scoop out portions of cookie dough and roll them into 1-inch balls. Place them on the prepared baking sheet, leaving some space between each ball. Use a fork to create a crisscross pattern on each cookie, flattening them slightly. Bake in the preheated oven for 10-12 minutes or until the cookies start to turn golden brown around the edges. 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. Once cooled, enjoy these delicious gluten and dairy-free peanut butter cookies that melt in your mouth!

Prep Time: 15 minutes

Cook Time: 10 minutes

shulincc

[robins-love-slave]

With these delightful sandwich cookies inspired by the classic FlufferNutter flavor, you can indulge in the perfect combination of chocolate, banana, peanut butter, and marshmallow.

Ingredients: 1 cup mashed ripe bananas. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chocolate chips. 16 marshmallows. Creamy peanut butter for spreading.

Instructions: In a mixing bowl, combine the mashed bananas, creamy peanut butter, softened butter, granulated sugar, and light brown sugar. Mix until well combined. Add the egg and vanilla extract to the mixture. Mix again until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Cover the dough and refrigerate for at least 1 hour, or until firm. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Flatten each mound slightly with the back of the spoon. Bake for about 10-12 minutes, or until the cookies are golden brown around the edges. While the cookies are baking, cut marshmallows in half crosswise. Remove the cookies from the oven and immediately press a marshmallow half, cut side down, onto the center of each cookie. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the marshmallows are soft and slightly puffed. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once the cookies are completely cool, spread creamy peanut butter on the flat side of half the cookies. Top with the remaining cookies to create sandwich cookies. Enjoy your delicious Chocolate Chip Banana FlufferNutter Sandwich Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

mypigcse

[robins-love-slave]

You can enjoy a creamy and filling keto-friendly version of traditional rice pudding that is made with coconut milk and cauliflower. This tasty dessert is great for people on a ketogenic diet because it is low in carbs and sugar.

Ingredients: 1 cup shredded cauliflower. 1 can coconut milk. 1/4 cup erythritol. 1 teaspoon vanilla extract. 1/4 teaspoon cinnamon. Pinch of salt. Optional: shredded coconut and chopped nuts for garnish.

Instructions: In a slow cooker, combine shredded cauliflower, coconut milk, erythritol, vanilla extract, cinnamon, and a pinch of salt. Stir well to combine all ingredients. Cook on low for 3-4 hours or until the mixture thickens to desired consistency, stirring occasionally. Once done, remove from slow cooker and let it cool slightly. Serve warm, garnished with shredded coconut and chopped nuts if desired. Enjoy your keto-friendly coconut rice pudding!

Prep Time: 10 minutes

Cook Time: 180 minutes

Fuora Dance Project

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Enjoy this delicious Bacon-Laced Chocolate Cake, which is the ideal balance of sweet and savory. Crispy bacon bits add a delightful touch to the rich chocolate flavor that is sure to impress.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup brewed coffee, cooled. 6 strips of crispy bacon, crumbled. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped pecans optional. Whipped cream for garnish optional.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and grease a 9-inch round cake pan. Sift the flour, baking soda, baking powder, cocoa powder, and salt in a mixing bowl. Put aside. Beat the softened butter and granulated sugar in a separate bowl until they become light and fluffy. One egg at a time, beat in, and then mix in the vanilla extract. Alternately add the dry ingredients mixture and buttermilk to the wet ingredients, starting and ending with the dry mixture. Once the batter is smooth, stir in the brewed coffee that has cooled. Add the chopped pecans if using, semi-sweet chocolate chips, and crumbled bacon and mix until combined. After filling the cake pan, level the top with the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten minutes before moving it to a wire rack to finish cooling. If desired, top the cake with more crumbled bacon and whipped cream after it has cooled completely. Enjoy this delicious Bacon-Laced Chocolate Cake after slicing and serving!

Prep Time: 20 minutes

Cook Time: 30 minutes

Dester Hoekhoeve

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Indulge in the ultimate chocolatey delight with these bakery-style double chocolate chip muffins. They are moist, rich, and loaded with both semisweet and milk chocolate chips. Perfect for breakfast or as a sweet treat any time of day.

Ingredients: 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2/3 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1 cup semisweet chocolate chips. 1/2 cup milk chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Mix the flour, baking powder, baking soda, brown sugar, granulated sugar, and cocoa powder in a sizable mixing bowl. Beat the eggs, vanilla extract, and vegetable oil together thoroughly in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. When the batter is smooth, add the buttermilk and stir again. Add the milk and semisweet chocolate chips and stir. Load the batter into the muffin tin, about two thirds full in each cup. When a toothpick is inserted into the center of a muffin, it should come out clean or with a few moist crumbs after 18 to 20 minutes of baking in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your double chocolate chip muffins, la bakery!

Prep Time: 15 minutes

Cook Time: 20 minutes

Mission Pawsable

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This refreshing Cantaloupe Smoothie from Aggies Kitchen is a delightful blend of sweet cantaloupe, tangy Greek yogurt, and zesty orange juice, with a hint of honey and vanilla.

Ingredients: 1 cup diced cantaloupe. 1/2 cup Greek yogurt. 1/2 cup orange juice. 1 tablespoon honey. 1/4 teaspoon vanilla extract. Ice cubes.

Instructions: Place all ingredients in a blender. Blend until smooth and creamy. Serve immediately in chilled glasses.

Prep Time: 5 minutes

Cook Time: 0 minutes

choc o pain

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A floral twist on a classic latte, combining the tartness of hibiscus with the delicate scent of rose.

Ingredients: 1 shot espresso. 1/2 cup milk. 1 tablespoon dried hibiscus flowers. 1 teaspoon rose water. 1 teaspoon honey. Dried rose petals for garnish.

Instructions: Over medium heat, bring the milk in a small saucepan to a boil. Put the dried hibiscus flowers in the milk and let them sit for five minutes. Pour the milk with hibiscus into a cup after straining it. Brew a shot of espresso and pour it into the cup with the milk that has been mixed with hibiscus. Add the honey and rose water and mix them together well. Before serving, sprinkle with dried rose petals.

Prep Time: 5 minutes

Cook Time: 5 minutes

Churches in Scotland

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On this homemade pizza, the rich flavors of pesto, the freshness of tomatoes, and the creaminess of mozzarella go well together. This recipe is easy and delicious, and it will make you crave pizza.

Ingredients: 1 pizza dough. 1/2 cup pesto sauce. 1 1/2 cups shredded mozzarella cheese. 2 fresh tomatoes, thinly sliced. Fresh basil leaves for garnish. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Place the rolled dough on a pizza stone or a baking sheet that has been lined with parchment paper. Spread the pesto sauce out over the dough, making sure to leave a small edge for the crust. The mozzarella cheese shreds should be put on top of the pesto. Cut the fresh tomatoes into thin slices and put them on top of the cheese. Feel free to add more salt and pepper to your liking. Add a little olive oil to the tomatoes. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take the pizza out of the oven and give it a minute or two to cool down. Add some fresh basil leaves as a garnish. Cut up your tasty Pesto Pizza with Fresh Tomatoes and Mozzarella and serve it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Saligny Vendee Badminton

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These Spiced Cod Sliders with Mango Confetti Slaw are full of flavor and great for a summer barbecue or a quick dinner during the week. A mix of smoked paprika, garlic, and cumin is used to season the cod fillets, which are then grilled until they are just right. A colorful Mango Confetti Slaw is made with ripe mango, red cabbage, carrots, cilantro, and a tangy lime dressing. They are served on slider buns. The spicy, smoky, and sweet flavors go well together and will make your mouth water!

Ingredients: 1 lb cod fillets, cut into sliders. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons olive oil. Slider buns, for serving. For the Mango Confetti Slaw:. 1 ripe mango, peeled and julienned. 1 cup shredded red cabbage. 1/2 cup shredded carrots. 1/4 cup chopped cilantro. 2 tablespoons lime juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Set the grill or grill pan over medium-high heat to get it hot. Put garlic powder, onion powder, cumin, salt, and pepper in a small bowl and mix them together. The spice mix should be spread on both sides of the cod sliders. Put some olive oil on top of the sliders. Grill the sliders for three to four minutes on each side, or until they are fully cooked and flaky. Make the Mango Confetti Slaw while the sliders are cooking. In a large bowl, mix the mango, red cabbage, carrots, cilantro, lime juice, honey, salt, and pepper. Toss until everything is well mixed. Put a cod slider on each bun and top with a big scoop of Mango Confetti Slaw to make the sliders. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

physician assistant student association pasa

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The sweet roasted pumpkin, savory spices, and creamy tahini in this roasted sugar pumpkin hummus make it a tasty change from regular hummus.

Ingredients: 1 small sugar pumpkin. 2 cloves garlic, minced. 1 can 15 oz chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons water optional, for consistency.

Instructions: Preheat the oven to 400F 200C. Cut the sugar pumpkin in half, scoop out the seeds, and place the halves on a baking sheet, cut side down. Roast the pumpkin for about 30-40 minutes, or until tender. Let it cool slightly. Scoop the flesh out of the pumpkin halves and transfer it to a food processor. Add the minced garlic, chickpeas, tahini, lemon juice, olive oil, ground cumin, smoked paprika, salt, and pepper. Blend until smooth, adding water if necessary to achieve your desired consistency. Taste and adjust seasoning if needed. Transfer the hummus to a serving bowl. Drizzle with a bit of olive oil and sprinkle with additional smoked paprika for garnish, if desired. Serve with pita bread, vegetable sticks, or crackers.

Prep Time: 15 minutes

Cook Time: 40 minutes

phi beta sigma fraternity inc

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Vegan Richa's pressure cooker curried chickpea stuffed acorn squash recipe is a hearty and tasty meal that's great for a cold night. Acorn squash is soft and stuffed with a savory chickpea curry flavored with fragrant spices. This makes a filling and healthy meal.

Ingredients: 2 medium acorn squash, halved and seeds removed. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon ground turmeric. 1/2 teaspoon red pepper flakes. 1 can 15 ounces chickpeas, drained and rinsed. 1 can 14 ounces diced tomatoes. 1 cup vegetable broth. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In the pressure cooker, heat olive oil on saut mode. Add chopped onion, minced garlic, and grated ginger. Saut until onions are translucent. Stir in ground cumin, ground coriander, ground turmeric, and red pepper flakes. Cook for another minute. Add chickpeas, diced tomatoes, and vegetable broth. Stir to combine. Place acorn squash halves on top of the chickpea mixture, cut side facing up. Close the pressure cooker lid and set it to high pressure for 8 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure. Carefully open the lid and remove the acorn squash halves. Season the chickpea mixture with salt and pepper to taste. Fill each acorn squash half with the curried chickpea mixture. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

eleana antonaki

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The outside of these pork chops cooked in an air fryer is crispy, and the inside is tender. They make a quick and tasty dinner option.

Ingredients: 4 boneless pork chops. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 tsp paprika. 1 tsp garlic powder. 1/2 tsp salt. 1/2 tsp black pepper. 2 eggs, beaten. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Put breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and black pepper in a shallow bowl. Let the extra egg drip off of each pork chop as you dip it in the beaten eggs. Cover the pork chops with the breadcrumb mixture and press it on gently to make sure it sticks. Use cooking spray on the air fryer basket to keep food from sticking. Make sure the breaded pork chops don't touch each other as you put them in the air fryer basket. When the pork chops are golden brown and the internal temperature reaches 145F 63C, flip them over and air fry for another 12 to 15 minutes. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

okiciyap food pantry

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A zesty honey-lime vinaigrette dresses up this bright and cool gluten-free purple slaw, making it a great side dish for any meal. The crunchy texture of the cabbage, the sweetness of the honey, and the sourness of the lime perfectly balance each other out.

Ingredients: 1/2 small head purple cabbage, thinly sliced. 1 large carrot, grated. 1/2 red bell pepper, thinly sliced. 1/4 cup chopped cilantro leaves. 2 tablespoons honey. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Grate the carrot, slice the red bell pepper, and chop the cilantro leaves. Put them all in a large bowl. Take a different small bowl and mix the honey, lime juice, and olive oil with a whisk. This will make the vinaigrette. Add the vinaigrette to the slaw mix and mix it well by tossing it. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Blue Couch Productions

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Enjoy these tasty chicken tenders that have been coated in a tasty breadcrumb mixture and baked just right. For any event, they make a tasty and filling meal or snack.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 2 eggs, beaten. Cooking spray or olive oil for greasing.

Instructions: Preheat the oven to 400F 200C. In a shallow dish, mix breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper. Dip each chicken tender into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere. Place the coated chicken tenders on a greased baking sheet. Lightly spray the chicken tenders with cooking spray or drizzle with olive oil. Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through, flipping halfway through.

Prep Time: 15 minutes

Cook Time: 20 minutes

Saligny Vendee Badminton

[robins-love-slave]

This recipe combines the crispy goodness of fried chicken with the flavors of Kerala, featuring aromatic spices like turmeric, ginger, garlic, and garam masala along with the distinctive taste of coconut milk.

Ingredients: 500g chicken pieces. 1 cup all-purpose flour. 2 tbsp rice flour. 1 tbsp ginger-garlic paste. 1 tsp turmeric powder. 1 tsp red chili powder. 1 tsp garam masala. 1 tsp ground black pepper. Salt to taste. 2 sprigs curry leaves. 2 green chilies, finely chopped. 1/2 cup coconut milk. Oil for frying.

Instructions: Put ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, ground black pepper, and rice flour in a bowl. Mix them together. Cut up some green chilies and add them along with the coconut milk. Mix it well so that you get a thick batter. Put the chicken pieces in this batter and let them sit for at least an hour. Put oil in a pan and heat it over medium-low heat. Put the chicken pieces that have been marinated into the hot oil one at a time. Be careful as you do this. Fry the chicken until it's golden brown and crispy, turning it over every so often to make sure it cooks evenly. When it's done, take the chicken out of the oil and put it on a plate lined with paper towels to drain the extra oil. Serve hot with your favorite chutney or sauce to dip it in.

Prep Time: 60 minutes

Cook Time: 20 minutes

Mrs. Ward's Fifth Grade Class

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These Keto Pepperoni Pizza Sticks taste great and are a great low-carb alternative to regular pizza. You can eat them as a snack or as an appetizer, and they taste just like pizza, but without the carbs. They are a tasty keto-friendly treat that you can enjoy!

Ingredients: 1 cup almond flour. 1 1/2 cups shredded mozzarella cheese. 1/4 cup cream cheese. 1 large egg. 1/2 teaspoon Italian seasoning. 1/4 cup low-carb marinara sauce. 1/4 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 375F 190C. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave in 30-second intervals, stirring in between, until the cheeses are melted and well combined. Stir in the almond flour and egg into the melted cheese mixture until a dough forms. Roll out the dough between two sheets of parchment paper into a rectangle about 1/4-inch thick. Spread the low-carb marinara sauce evenly over the dough, leaving a small border around the edges. Sprinkle Italian seasoning over the sauce, followed by the shredded mozzarella cheese. Add sliced pepperoni, black olives, diced green bell pepper, and diced red onion evenly over the cheese layer. Carefully roll up the dough into a log, starting from one of the longer sides. Seal the seam. Slice the log into 1-inch wide sticks and place them on a baking sheet lined with parchment paper. Sprinkle grated Parmesan cheese over the top of the sticks. Bake in the preheated oven for 15-20 minutes, or until the sticks are golden brown and the cheese is bubbly. Remove from the oven and let them cool slightly before serving. Garnish with fresh basil leaves if desired. Enjoy your Keto Pepperoni Pizza Sticks!

Prep Time: 15 minutes

Cook Time: 20 minutes

Upper Shore Summit

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A traditional favorite is given a Paleo makeover with these Greek meatballs. They are juicy and flavorful, and the creamy avocado tzatziki sauce goes so well with them. This recipe fits the Paleo diet because it is dairy- and gluten-free.

Ingredients: 1 lb ground beef or lamb. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup almond flour. 1 tsp dried oregano. 1/2 tsp ground cumin. Salt and pepper to taste. 1 ripe avocado. 1/2 cup cucumber, finely diced. 1/2 cup coconut milk yogurt Paleo-friendly. 1 tbsp fresh lemon juice. 2 tbsp fresh dill, chopped. 1 tbsp fresh mint, chopped. 1/4 tsp garlic powder. Salt and pepper to taste. Olive oil for cooking.

Instructions: Ground beef or lamb, chopped onion, minced garlic, almond flour, ground cumin, dried oregano, salt, and pepper should all be combined in a big bowl. To make a meatball mixture, thoroughly mix. Form the mixture into tiny meatballs with a diameter of roughly one inch. In a skillet over medium heat, warm the olive oil. After adding the meatballs, cook for 8 to 10 minutes, or until browned all over and cooked through. Take off the heat and place aside. Mash the ripe avocado until smooth in a different bowl. Add the chopped cucumber, yogurt made from coconut milk, freshly squeezed lemon juice, chopped mint and dill, garlic powder, salt, and pepper. To make the avocado tzatziki sauce, thoroughly mix. Serve the tzatziki sauce made from avocados alongside the cooked meatballs for drizzling or dipping. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

audra middleton