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Savor the warm, comforting flavors of pumpkin spice combined with the rich, creamy goodness of white chocolate. This delightful White Chocolate Pumpkin Spice Mocha is ideal for fall or any other time you want a decadent cup of coffee.

Ingredients: 1 cup white chocolate chips. 2 cups milk. 1/2 cup brewed espresso or strong coffee. 1/4 cup canned pumpkin puree. 1 teaspoon pumpkin pie spice. Whipped cream for garnish. Ground cinnamon for garnish. Cinnamon sticks optional. Sugar to taste.

Instructions: In a saucepan, combine white chocolate chips and milk over low heat. Stir continuously until the chocolate chips are completely melted and the mixture is smooth. Add in the brewed espresso or strong coffee and canned pumpkin puree. Stir until well combined. Sprinkle in the pumpkin pie spice and sugar to taste. Adjust sweetness according to your preference. Continue to heat the mixture until it's hot but not boiling. Remove from heat. Pour the white chocolate pumpkin spice mocha into mugs or cups. Top with whipped cream and a pinch of ground cinnamon. If desired, garnish with cinnamon sticks for added flair. Serve hot and enjoy your delightful White Chocolate Pumpkin Spice Mocha!

Prep Time: 10 minutes

Cook Time: 10 minutes

nms griffen

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Enjoy a refreshing and nutritious Paleo-friendly tuna salad served in crisp cucumber boats. This Whole30-compliant, grain-free recipe is perfect for a light and satisfying meal.

Ingredients: 2 large cucumbers. 2 cans of wild-caught tuna, drained. 1/2 red onion, finely chopped. 1/2 red bell pepper, finely chopped. 1/2 cup paleo mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon fresh lemon juice. 1/4 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Slice the cucumbers in half lengthwise and scoop out the seeds to create cucumber boats. In a bowl, combine the drained tuna, finely chopped red onion, and red bell pepper. In a separate bowl, mix together the paleo mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, salt, and pepper until well combined. Pour the mayo mixture over the tuna and vegetables, and stir to combine. Fill each cucumber boat with the tuna salad mixture. Garnish with fresh parsley and serve chilled.

Prep Time: 15 minutes

Cook Time: 0 minutes

40 hadiths alnawawi

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A flavorful and satisfying dish combining tender chicken breasts with a tangy puttanesco sauce served over orzo pasta. Perfect for a comforting dinner.

Ingredients: 1 cup orzo pasta. 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/2 cup pitted Kalamata olives, sliced. 1/4 cup capers, drained. 1 can 14 ounces diced tomatoes. 1 tablespoon tomato paste. 1/4 cup chopped fresh parsley. Grated Parmesan cheese for serving.

Instructions: As directed on the package, cook the orzo pasta; drain and set aside. Add salt and pepper to chicken breasts for seasoning. Heat the olive oil in a big skillet over medium heat. Add the chicken breasts and cook for 67 minutes on each side, or until golden brown and cooked through. Take out and set aside the chicken from the skillet. Add the red pepper flakes and garlic to the same skillet. Cook until fragrant, about 1 minute. To the skillet, add the diced tomatoes, olives, capers, and tomato paste. Simmer after stirring to blend flavors. Nestle the chicken breasts back into the sauce in the skillet. Simmer for five more minutes to let the flavors combine. Garnish the cooked orzo pasta with grated Parmesan cheese and chopped parsley before serving the chicken puttanesco.

Prep Time: 15 minutes

Cook Time: 25 minutes

kristin henry

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This avocado bacon and eggs recipe is a delicious and filling keto breakfast. Creamy avocado pairs perfectly with crispy bacon and a baked egg for a satisfying start to your day.

Ingredients: 2 ripe avocados. 4 eggs. 4 slices bacon, cooked. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Warm the oven up to 425F 220C. Cut the avocados in half and take out the pits. Take some meat off to make room for the egg. Place an egg in the middle of each avocado half. Add pepper and salt. Put on a baking sheet and bake for 12 to 15 minutes, or until the eggs are set. If you want, you can add cooked bacon and chopped chives on top. Warm up and serve.

Prep Time: 10 minutes

Cook Time: 15 minutes

bertha james

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On hot summer days, these homemade ice cream popsicles are great because they are creamy and can be made in any way you like. Everyone will love the tasty frozen treats you can make with just a few simple ingredients.

Ingredients: 2 cups heavy cream. 1 cup condensed milk. 1 teaspoon vanilla extract. Assorted mix-ins e.g., chopped fruit, chocolate chips, nuts.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the condensed milk and vanilla extract slowly and mix them in well. Add the mix-ins you want and stir the mixture gently to spread them out evenly. Sticks should be put into the popsicle molds, and the mixture should be frozen for at least 4 hours, or until firm. Once the popsicles are frozen, run the molds under warm water for a short time to get the popsicles out. Have fun with your ice cream popsicles!

Prep Time: 15 minutes

Cook Time: 0 minutes

performing arts

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A traditional cheeseburger that is juicy and cheesy and great for a quick and filling meal.

Ingredients: 1/2 lb ground beef. Salt and pepper to taste. 2 slices of cheddar cheese. 2 hamburger buns. Lettuce leaves. Tomato slices. Onion slices. Ketchup and mustard.

Instructions: Warm up the grill or pan on the stove over medium-high heat. Make two patties out of the ground beef that are each the same size. Add salt and pepper to both sides of the patties. Put the patties on the grill or pan and cook for three to four minutes on each side for medium-rare, or longer if you like them more done. In the last minute of cooking, cover and put a slice of cheddar cheese on top of each patty. This will melt the cheese. Also, toast the hamburger buns on the grill or in a toaster until they are just barely brown while the patties are cooking. Put tomato slices, onion slices, and lettuce leaves on the bottom half of each bun to make the burgers. Cover the vegetables with the cooked patties and melt the cheese on top of them. Spread ketchup and mustard on the top half of the buns, then put them on top of the. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 8 minutes

plus os

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These waffled puff pastry pizzas are a fun and tasty take on regular pizza. They are crispy on the outside, cheesy on the inside, and full of all your favorite pizza toppings.

Ingredients: 1 sheet puff pastry, thawed. 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 cup sliced onions. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1/4 teaspoon red pepper flakes optional. Cooking spray.

Instructions: Preheat your waffle iron according to manufacturer's instructions. Unfold the thawed puff pastry sheet and cut it into waffle-sized squares. Lightly grease the waffle iron with cooking spray to prevent sticking. Place one puff pastry square on the preheated waffle iron and cook until golden brown and puffed up usually 3-4 minutes, but times may vary depending on your waffle iron. Repeat with remaining pastry squares. While the pastry waffles are cooking, prepare your toppings. In a small bowl, mix the pizza sauce, dried oregano, garlic powder, and red pepper flakes if using. Once the pastry waffles are done, remove them from the waffle iron. Spread a spoonful of the pizza sauce mixture over each pastry waffle, leaving a small border around the edges. Sprinkle shredded mozzarella cheese over the sauce, and then add your desired toppings, such as sliced pepperoni, black olives, bell peppers, mushrooms, and onions. Carefully return each topped pastry waffle to the waffle iron and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly. Remove the waffled puff pastry pizzas from the waffle iron and let them cool slightly before serving. Serve your waffled puff pastry pizzas hot, cut into quarters, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

isabella morgenthal

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Indulge in the timeless goodness of a classic cheeseburger. Juicy beef patties, melted cheddar, and a savory sauce come together for a taste sensation.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of cheddar cheese. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup sliced pickles. 1/4 cup diced onions. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Preheat grill or stovetop pan over medium-high heat. Divide ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Grill or cook the patties for about 4-5 minutes per side, or until they reach your preferred level of doneness. During the last minute of cooking, add a slice of cheddar cheese on each patty and cover until melted. Toast the burger buns on the grill for a minute or until they are lightly browned. In a small bowl, mix mayonnaise and ketchup to make the burger sauce. Assemble the burgers: Spread the sauce on the bottom bun, place the cooked patty with cheese, add lettuce, tomato slices, pickles, and onions. Top with the other bun half. Serve your classic cheeseburgers hot, with your favorite sides. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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These Spicy Peanut Noodles are a delicious fusion of flavors with a kick of spice from chili flakes and richness from peanut butter. Perfect for a quick and satisfying meal!

Ingredients: 200g noodles. 3 tbsp peanut butter. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp honey. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tsp chili flakes. 1/4 cup chopped peanuts. 2 green onions, sliced. 1/4 cup chopped cilantro.

Instructions: Cook noodles according to package instructions. Drain and set aside. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and chili flakes. Toss cooked noodles with the peanut sauce until well coated. Garnish with chopped peanuts, sliced green onions, and chopped cilantro before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

silly squishy

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This Pulled Pork Burger is a mouthwatering combination of tender pulled pork, creamy coleslaw, cheddar cheese, and tangy barbecue sauce. It's a delicious twist on a classic burger!

Ingredients: 1 lb pulled pork. 4 hamburger buns. 1 cup coleslaw. 4 slices cheddar cheese. 1/2 cup barbecue sauce. 4 pickle slices. 1/4 cup red onion, thinly sliced. 4 lettuce leaves. Salt and pepper to taste.

Instructions: Warm up the grill or pan on the stove over medium-high heat. You can grill or toast the hamburger buns until they are lightly browned. You can heat the pulled pork again in the microwave or on the stove until it's hot. Add salt and pepper to taste to the pulled pork. On the bottom half of each toasted bun, put a slice of cheddar cheese. Put a lot of pulled pork on top of the cheese. Put barbecue sauce on top of the pulled pork. On top of the pulled pork, put red onion slices, coleslaw, and a pickle slice. Add a lettuce leaf on top. Add the top half of the toasted bun to finish. Enjoy the Pulled Pork Burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

jo wilmer

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Instead of mayo, this Creamy Avocado Potato Salad has a creamy avocado sauce, which makes it healthier than regular potato salad. It goes well with any meal and tastes great.

Ingredients: 1 lb tender baby potatoes. 2 ripe avocados. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup plain Greek yogurt. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Wash and boil the baby potatoes until tender, about 15-20 minutes. Drain and let them cool. In a food processor, combine avocados, olive oil, minced garlic, Greek yogurt, cilantro, and lime juice. Blend until smooth. Cut the cooled baby potatoes into bite-sized pieces. In a large mixing bowl, combine the avocado sauce with the potato pieces. Mix gently to coat the potatoes evenly. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional cilantro if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

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Indulge in the ultimate chocolate experience with these decadent chocolate truffle cake pops. The combination of moist chocolate cake, rich chocolate truffles, and a double chocolate coating will make your taste buds dance with joy.

Ingredients: 1 box chocolate cake mix. 1 cup chocolate frosting. 1 package chocolate truffles. 2 cups dark chocolate chips, melted. 1/2 cup white chocolate chips, melted. Sprinkles for decoration.

Instructions: Bake the chocolate cake according to the package instructions. Allow the cake to cool completely, then crumble it into fine crumbs. Mix in the chocolate frosting until a dough-like consistency is formed. Take small portions of the mixture and wrap around chocolate truffles to create cake pops. Place cake pops in the freezer for 15 minutes to firm up. Dip each cake pop into the melted dark chocolate, ensuring even coating. Place on a parchment-lined tray and let it set in the refrigerator for 10 minutes. Drizzle with melted white chocolate and add sprinkles for decoration. Allow the chocolate to set completely before serving.

Prep Time: 30 minutes

Cook Time: 10 minutes

muistikuvan

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Indulge in the rich flavors of beef tenderloin steaks paired with a savory red wine reduction sauce made with Penny's Hill Cracking Black Shiraz 2016. This pairing enhances the bold and complex characteristics of the wine, creating a memorable dining experience.

Ingredients: 1 bottle Penny's Hill Cracking Black Shiraz 2016. 2 lbs beef tenderloin steaks. 2 tbsp olive oil. 4 cloves garlic, minced. 1 tsp dried thyme. Salt and pepper to taste. 1 cup beef broth. 1/4 cup red wine vinegar. 2 tbsp butter.

Instructions: Preheat grill to high heat. Brush steaks with olive oil and season with garlic, thyme, salt, and pepper. Grill steaks to desired doneness, about 4-5 minutes per side for medium-rare. Remove steaks from grill and let rest for 5 minutes. Meanwhile, in a saucepan, combine beef broth and red wine vinegar. Bring to a simmer and cook until reduced by half, about 5 minutes. Stir in butter until melted and sauce is smooth. Season with salt and pepper to taste. Slice steaks and serve with the red wine reduction sauce. Pour Penny's Hill Cracking Black Shiraz 2016 into glasses and enjoy alongside the steak.

Prep Time: 15 minutes

Cook Time: 15 minutes

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This Vegan Strawberry Shortcake recipe offers a delightful twist on the classic dessert, using vegan-friendly ingredients without compromising on flavor. It features tender, flaky biscuits topped with juicy macerated strawberries and luscious vegan whipped cream.

Ingredients: 2 cups flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup vegan butter, chilled. 3/4 cup almond milk. 1 teaspoon vanilla extract. 2 cups fresh strawberries, sliced. 1 tablespoon sugar for strawberries. Vegan whipped cream.

Instructions: Warm the oven up to 425F 220C. Add the flour, sugar, baking powder, and salt to a large bowl and mix them together. Add vegan butter and mix until the mixture looks like big crumbs. When you add the vanilla extract and almond milk, mix it in until dough forms. Spread the dough out on a lightly floured surface and knead it slowly. Use a biscuit cutter to cut the dough into rounds that are 1/2 inch thick. Put the rounds on a baking sheet that has parchment paper on it. It should be baked for 12 to 15 minutes, or until it turns golden brown. Put sliced strawberries and 1 tablespoon of sugar in a bowl. Let it sit for a while. Cut baked biscuits in half horizontally to put together shortcakes. Put vegan whipped cream and strawberry jam on top of the bottom halves. Cover the whipped cream with the top halves. If you want, you can decorate with more strawberries. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

edcamp library

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This Spiral Vegetable Tart from Cath's Cookery Creations is a beautiful and delicious way to enjoy fresh summer vegetables. The colorful spiral arrangement makes it visually stunning, while the combination of flavors from the pesto, Parmesan cheese, and roasted vegetables is simply irresistible.

Ingredients: 1 sheet puff pastry. 1 medium zucchini. 1 medium yellow squash. 1 medium carrot. 1/2 cup cherry tomatoes. 1/4 cup pesto sauce. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 375F 190C. Slice the zucchini, yellow squash, and carrot thinly using a mandoline or a sharp knife. Thaw the puff pastry according to package instructions, then roll it out on a lightly floured surface. Spread the pesto sauce evenly over the puff pastry. Arrange the sliced vegetables in a spiral pattern over the pesto, starting from the outer edge and working towards the center. Sprinkle grated Parmesan cheese over the vegetables. Season with salt and pepper. Fold the edges of the puff pastry over the vegetables slightly, forming a crust. Place cherry tomatoes on top of the tart. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the vegetables are tender. Garnish with fresh basil leaves before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

vijay ramesh

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The flavors of traditional enchiladas are mixed with the comforting appeal of pasta in this Chicken Enchilada Penne Pasta. It's an easy and quick dinner that's great for a busy weeknight.

Ingredients: 8 oz penne pasta. 2 cups shredded cooked chicken. 1 can 10 oz enchilada sauce. 1 cup shredded Mexican cheese blend. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Slice the onion, bell pepper, and garlic and add them. For about 5 minutes, or until softened, saut. Ground cumin, chili powder, salt, and pepper should all be added along with the cooked chicken. For 5 minutes, let it cook. When the pasta is done, add it to the pan and toss it around so that all of the sauce covers it. Cover the pan and sprinkle shredded cheese on top. For about two to three minutes, or until the cheese melts and everything is hot, let it cook. Add chopped cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

adina crawford

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These pumpkin spice cheesecake bites are the perfect gluten-free dessert for Thanksgiving. They combine the flavors of pumpkin pie with creamy cheesecake in bite-sized portions, making them a hit with your guests.

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 8 oz dairy-free cream cheese. 1/2 cup pumpkin puree. 1/4 cup coconut sugar. 1 tsp pumpkin pie spice. 1/4 cup dairy-free chocolate chips, melted optional.

Instructions: Warm the oven up to 350F 175C and put paper liners in a mini muffin tin. Melt the coconut oil and add it to a bowl. Then, add the maple syrup and vanilla extract and mix them all together well. Put some of the mix in the bottom of each muffin tin. After 10 to 12 minutes in the oven, let it cool. Mix the pumpkin puree, coconut sugar, and pumpkin pie spice in a different bowl until the mixture is smooth. Spread the mix over the crusts that have been cooled. Put it in the fridge for at least two hours, or until it sets. If you want, you can drizzle it with melted dairy-free chocolate before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

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