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Editorial Cartoons - Walking Tour Kittanning - Toltec Center Of Creative Intent - Maple Leaf Inn - Beryl Music

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These Chocolate-Caramel Graham Bars are a delightful treat with layers of graham cracker crust, two types of chocolate chips, caramel sauce, pecans, and coconut. They're sweet, gooey, and perfect for satisfying your sweet tooth cravings.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 cup semisweet chocolate chips. 1 cup milk chocolate chips. 1 cup caramel sauce. 1/2 cup chopped pecans. 1/2 cup sweetened shredded coconut. 1/2 cup sweetened condensed milk.

Instructions: Grease a 9x9-inch 23x23 cm baking pan and preheat your oven to 350F 175C. Melted butter and graham cracker crumbs should be combined in a medium-sized bowl. To create a crust, press this mixture firmly into the bottom of the baking pan that has been prepared. Evenly distribute the two varieties of chocolate chips across the graham cracker crust. Make sure the chocolate chips are completely covered when you drizzle the caramel sauce over them. Over the caramel layer, evenly distribute the chopped pecans and shredded coconut that has been sweetened. To achieve a marbled effect, drizzle the sweetened condensed milk over the top. Bake for 25 to 30 minutes in a preheated oven, or until the center is set and the edges are golden brown. Take it out of the oven and allow it to cool fully in the pan using a wire rack. To ensure that the bars fully set, refrigerate for at least two hours after cooling. Enjoy after cutting into squares or bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

Welcome to Sandwich Games

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This Keto Cauliflower Fried Rice is a low-carb alternative to traditional fried rice. Grated cauliflower takes the place of rice, providing a similar texture without the carbohydrates. Packed with colorful vegetables and seasoned with soy sauce and sesame oil, it's a satisfying and flavorful dish perfect for those following a ketogenic diet.

Ingredients: 1 head cauliflower, grated. 2 tablespoons coconut oil. 2 cloves garlic, minced. 1 small onion, diced. 1/2 cup diced carrots. 1/2 cup diced bell peppers. 2 eggs, beaten. 3 tablespoons soy sauce or tamari. 1 teaspoon sesame oil. Salt and pepper to taste. 2 green onions, sliced for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: Put coconut oil in a large pan and heat it over medium-low heat. Add the onion and garlic and cook until the smell is nice. Add the bell peppers and carrots and cook them until they get soft. In a pan, move the vegetables to the side and add beaten eggs. Scramble the eggs until they are cooked. Toss the grated cauliflower, soy sauce, and sesame oil together in the pan. After 5 to 7 minutes, the cauliflower should be soft but not mushy. Add pepper and salt to taste. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sharon Rose Mierke

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A refreshing and nutritious pasta salad featuring tender chicken breast, vibrant peas, and crisp vegetables, all tossed in a zesty vinaigrette dressing. Perfect for meal prep or a light lunch option.

Ingredients: 8 oz pasta. 2 cups cooked chicken breast, diced. 1 cup peas, fresh or frozen. 1 red bell pepper, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Run cold water over the drain and rinse. Cooked pasta, peas, diced red bell pepper, cherry tomatoes, red onion, and chopped parsley should all be put in a large bowl. Salt and pepper should be mixed with olive oil, red wine vinegar, minced garlic, and whisked together in a small bowl. Add the dressing to the pasta salad and mix it all together until it's well covered. Grate some Parmesan cheese over the salad and toss it again. Put it in the fridge with the lid on for at least an hour before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

A Beautiful Word

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You can eat these Keto honey-nut energy bars as a snack to keep you going during the day. They give you energy without making your blood sugar go up because they are full of healthy fats and protein.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened shredded coconut. 1/2 cup chopped mixed nuts almonds, walnuts, pecans. 1/4 cup almond butter. 1/4 cup sugar-free honey substitute e.g., monk fruit syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Line a baking dish with parchment paper. In a large bowl, mix together almond flour, coconut flour, shredded coconut, and chopped mixed nuts. In a separate bowl, whisk together almond butter, sugar-free honey substitute, melted coconut oil, vanilla extract, and a pinch of salt until well combined. Pour the wet ingredients over the dry ingredients and mix until a thick dough forms. Press the dough evenly into the prepared baking dish. Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely in the pan before slicing into bars.

Prep Time: 15 minutes

Cook Time: 20 minutes

Gp Kenya

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Treat yourself to this rich and creamy vegan chocolate orange mousse that tastes like oranges and dark chocolate.

Ingredients: 1 cup canned coconut milk. 1 cup vegan dark chocolate chips. Zest of 1 orange. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, heat coconut milk over medium heat until it simmers. Remove from heat and add chocolate chips. Let sit for 1-2 minutes. Stir until chocolate is completely melted and smooth. Add orange zest, maple syrup, vanilla extract, and salt. Mix well. Transfer mixture to a blender and blend until smooth and creamy. Pour mixture into serving glasses or bowls. Refrigerate for at least 2 hours or until set. Garnish with additional orange zest or vegan whipped cream if desired before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Springfield Area Food Shelf

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Elevate your barbecue experience with these Sticky, Sweet And Savory Marmite Ribs from Curious Nut. The unique combination of Marmite, soy sauce, and honey creates a glaze that perfectly balances sweetness and umami, making these ribs a flavorful delight for your taste buds. Grilled to perfection, these ribs are a showstopper at any barbecue gathering.

Ingredients: 2 racks of baby back ribs. 1/2 cup Marmite. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons brown sugar. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Sesame seeds and chopped green onions for garnish.

Instructions: Set your grill or barbecue to medium-high heat. Put honey, brown sugar, Dijon mustard, minced garlic, smoked paprika, black pepper, and cayenne pepper in a small saucepan. Add Marmite and mix well. Over medium-low heat, mix the ingredients together well and let them get a little thicker. From the back of the ribs, take off the membrane and cover it with a lot of the Marmite glaze. Do this on both sides. Put the ribs on a grill that has already been heated up. Cook for 25 to 30 minutes, turning them over every so often and basting them with the glaze, until they are caramelized and done the way you like them. When the ribs are done, take them off the grill and let them rest for a few minutes. Then, cut them into pieces. Before serving, top with chopped green onions and sesame seeds. Curious Nut's Sticky, Sweet, and Savory Marmite Ribs are great!

Prep Time: 15 minutes

Cook Time: 30 minutes

Libertas Bastia Pallavolo

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A delicious and creamy low-carb dessert featuring fresh blackberries and whipped cream. Perfect for those following a keto or primal diet, with a dairy-free option available.

Ingredients: 2 cups fresh blackberries. 1/4 cup powdered erythritol. 1 teaspoon lemon juice. 1 cup heavy cream or coconut cream for dairy-free option. 1/4 teaspoon vanilla extract.

Instructions: Put the blackberries, powdered erythritol, and lemon juice in a saucepan. Over medium heat, stir the blackberries every now and then for about 5 to 7 minutes, until they break down and release their juices. Take it off the heat and let it cool down a bit. Put the heavy cream or coconut cream and vanilla extract in a different bowl. Whip them together until stiff peaks form. Fold the whipped cream into the blackberry mixture slowly until it is well mixed. Put the mix into bowls or glasses for serving. Put it in the fridge for at least an hour before you serve it. If you want, you can add more blackberries as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Coln Choir Website

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The sour lemon, crunchy poppy seeds, and juicy blueberries in these Blueberry Lemon Poppyseed Muffins go well together. They are great for breakfast or as a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. Zest of 1 lemon. 1 tbsp lemon juice. 2 tbsp poppyseeds. 1 cup fresh blueberries.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the melted butter, vegetable oil, eggs, vanilla extract, milk, lemon zest, and lemon juice. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the poppyseeds and 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 tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Blueberry Lemon Poppyseed Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

MY ELM FOR PLATH

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If you like mint chocolate, these Easy Peppermint Pattie Cupcakes are a great treat. They have a chocolate cupcake with a peppermint filling hidden inside it. The frosting is creamy peppermint, and crushed peppermint candies add a festive touch. Great for holiday parties or any time you want a sweet minty treat.

Ingredients: 1 box chocolate cake mix. 1 cup water. 1/3 cup vegetable oil. 3 large eggs. 24 mini peppermint patties. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 teaspoon peppermint extract. 1/2 teaspoon vanilla extract. Green food coloring optional. Crushed peppermint candies for garnish.

Instructions: Preheat your oven to 350F 175C and line 24 cupcake cups with paper liners. In a mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth. Fill each cupcake liner about 2/3 full with the chocolate cake batter. Place a mini peppermint pattie in the center of each cupcake. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. In a separate mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, peppermint extract, and vanilla extract. Beat until the frosting is smooth and fluffy. If desired, add a few drops of green food coloring to the frosting to give it a minty color. Once the cupcakes are completely cool, frost them with the peppermint frosting using a piping bag or a knife. Garnish each cupcake with crushed peppermint candies. Serve and enjoy your delicious Easy Peppermint Pattie Cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

Phislmc

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You can make this hearty and flavorful Albondigas Soup in a pressure cooker for a quick and easy meal. It is a comforting dish for any event because it has tender meatballs, rice, vegetables, and a rich broth.

Ingredients: 1 lb ground beef. 1/2 cup rice, uncooked. 1/4 cup breadcrumbs. 1/4 cup fresh cilantro, chopped. 1/4 cup onion, finely chopped. 1/4 cup carrot, finely chopped. 1/4 cup celery, finely chopped. 1 egg. 1 tsp cumin. 1 tsp oregano. 1/2 tsp salt. 1/4 tsp black pepper. 6 cups chicken broth. 1 can 14 oz diced tomatoes. 1/2 cup corn kernels. 1/2 cup green peas. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 2 tbsp olive oil.

Instructions: In a large bowl, combine ground beef, rice, breadcrumbs, cilantro, onion, carrot, celery, egg, cumin, oregano, salt, and black pepper. Mix well and form into meatballs. Turn on the pressure cooker and select the saut function. Add olive oil and saut garlic until fragrant. Add chicken broth, diced tomatoes, corn, peas, and parsley to the pressure cooker. Stir well. Carefully place the meatballs into the broth mixture. Close the pressure cooker lid and set the cooking time to 10 minutes on high pressure. Once the cooking is complete, allow the pressure to release naturally for 5 minutes, then do a quick release. Serve the Albondigas soup hot, garnished with additional cilantro or parsley if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ecole Saint Louis De Gonzague Accueil

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Enjoy a delicious mix of cheesy goodness, spaghetti squash, and pork chops that are seared just right. For those following a low-carb diet, this casserole is a tasty treat that is also keto-friendly. #CheesyRealm #PorkChopIndulgence #KetoDelight

Ingredients: 4 bone-in pork chops. 1 large spaghetti squash, cooked and shredded. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. 2 tablespoons unsalted butter. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt, pepper, and dried thyme to the pork chops. While the pan is on medium-high heat, sear the pork chops for three to four minutes on each side, or until they turn golden brown. Take it out of the pan and set it aside. Put butter and minced garlic in the same pan. Saut until the food smells good. Toss the shredded spaghetti squash with the garlic butter in the pan after adding it. Add the heavy cream and mix it in well. Let it cook on low heat for two to three minutes. Add the cheddar cheese and mix it in until it melts. Add pepper and salt to taste. Move the cheesy spaghetti squash to a baking dish, then add the pork chops that have been seared on top. Place the pork chops in a hot oven and sprinkle them with Parmesan cheese. Bake for 25 to 30 minutes, or until the pork is fully cooked. Before serving, sprinkle with fresh parsley. Enjoy the delicious flavors of Cheesy Spaghetti Squash Casserole with Pork Chops, which is also good for you because it is low in carbs. Cheesy Squash #KetoCasserole #PorkChopMagic

Prep Time: 20 minutes

Cook Time: 30 minutes

#KetoCasserole, #CheesySquash, #PorkChopMagic

Mined Land Rehab

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These Heavenly Hash Brownie Bites are a delightful twist on classic brownies, packed with nuts, marshmallows, chocolate chips, graham crackers, and coconut for a truly indulgent treat.

Ingredients: 1 box brownie mix. 1/2 cup chopped nuts optional. 1/2 cup mini marshmallows. 1/2 cup chocolate chips. 1/4 cup crushed graham crackers. 1/4 cup sweetened shredded coconut. 1/4 cup melted butter.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions. Fold in chopped nuts, mini marshmallows, chocolate chips, crushed graham crackers, sweetened shredded coconut, and melted butter. Pour batter into greased mini muffin tins. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before removing from muffin tins. Enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

Division Memo

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Potatoes Romanoff is a comforting and indulgent potato dish that combines grated potatoes with sour cream, cheese, and green onions, baked to perfection. It's a delicious side dish that pairs well with any main course.

Ingredients: 4 large potatoes, peeled and grated. 1 cup sour cream. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. Salt and pepper to taste. 1/4 cup butter, melted.

Instructions: Warm the oven up to 190C 375F. Grate the potatoes and mix them with the sour cream, cheddar cheese, green onions, salt, and pepper in a large bowl. Put the mix into a baking dish that has been greased. Put melted butter on top of it. Put it in the oven and bake for 45 to 50 minutes, or until the potatoes are soft and the top is golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 50 minutes

Aerografix

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Impress your guests with this delicious pizza recipe perfect for a weekend outdoor wine and pizza party. The combination of crispy crust, savory toppings, and the aroma of the grill will make it a hit!

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced bell peppers. 1/2 cup sliced red onions. 1/4 cup sliced black olives. 1/4 cup sliced mushrooms. 1/4 cup fresh basil leaves. 1/4 teaspoon dried oregano. Salt and pepper to taste. Olive oil for brushing.

Instructions: Preheat your outdoor pizza oven or grill to high heat around 500F or 260C. Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal to prevent sticking. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle half of the mozzarella cheese over the sauce. Layer on the pepperoni, bell peppers, red onions, black olives, and mushrooms. Sprinkle the remaining mozzarella cheese over the toppings. Sprinkle dried oregano, salt, and pepper on top. Carefully slide the pizza onto the preheated outdoor oven or grill. Cook for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven or grill using a pizza peel or spatula. Tear the fresh basil leaves and scatter them over the hot pizza. Drizzle with a little olive oil for extra flavor. Slice the pizza and serve immediately at your outdoor wine and pizza party!

Prep Time: 20 minutes

Cook Time: 10 minutes

Tales From Out There

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Savor a rich, creamy, and savory pasta dish with sweet cherry tomatoes, crisp bacon, fresh spinach, and tender chicken all covered in a velvety garlic cream sauce. The ultimate comfort food is this quick and simple to prepare chicken and bacon pasta.

Ingredients: 8 ounces of pasta. 2 chicken breasts, boneless and skinless, cut into bite-sized pieces. 6 slices of bacon, chopped. 2 cups of fresh spinach leaves. 1 cup of cherry tomatoes, halved. 3 cloves of garlic, minced. 1 cup of heavy cream. 1/2 cup of grated Parmesan cheese. 2 tablespoons of olive oil. Salt and black pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Cook the pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the chopped bacon and cook until it becomes crispy. Remove bacon from the skillet and set it aside on a paper towel-lined plate. In the same skillet, add the chicken pieces and cook until they are no longer pink in the center and have a golden brown exterior. Remove the chicken from the skillet and set it aside. Add minced garlic to the skillet and saut for about 1 minute until fragrant. Add halved cherry tomatoes and spinach leaves to the skillet. Cook for 2-3 minutes, or until the spinach wilts and the tomatoes start to soften. Reduce heat to medium-low and pour in the heavy cream. Stir in grated Parmesan cheese, and let the sauce simmer for 3-4 minutes until it thickens slightly. Return the cooked chicken and bacon to the skillet. Stir everything together and let it simmer for an additional 2-3 minutes to heat through. Season with salt and black pepper to taste. Adjust seasoning if necessary. Serve the chicken and bacon mixture over the cooked pasta. Garnish with fresh basil leaves if desired. Enjoy your delicious Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

Mandala Massage

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This Berry Blast Smoothie is a delightful combination of mixed berries, banana, Greek yogurt, and honey. It's a quick and healthy way to enjoy a burst of fruity flavors any time of the day.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1 banana, peeled and sliced. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Place the mixed berries, sliced banana, Greek yogurt, almond milk, honey, and vanilla extract in a blender. If you prefer a colder and thicker smoothie, add a handful of ice cubes to the blender as well. Blend everything until smooth and creamy, usually for about 1-2 minutes. Taste the smoothie and adjust the sweetness by adding more honey if needed. Pour the Berry Blast Smoothie into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

katie maughfling yoga

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This Grilled Mango Cilantro Shrimp dish is bursting with tropical flavors. Succulent shrimp marinated in zesty chili powder and lime juice, grilled to perfection, and served alongside a refreshing mango salsa with the brightness of fresh cilantro.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 ripe mangoes, diced. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon chili powder. Salt and pepper to taste. Skewers if using wooden, soak in water for 30 minutes.

Instructions: Warm the grill up to a medium-high level. Put chopped cilantro, diced mangoes, lime juice, and a pinch of salt in a bowl. Put it away to let the flavors mix. Pour the shrimp into a different bowl and mix them with the chili powder, salt, and pepper. Put shrimp on skewers, making sure there is some space between each one. Shrimp skewers should be cooked on the grill for two to three minutes on each side, or until they turn pink and opaque. Hot grilled shrimp should be served with fresh mango salsa.

Prep Time: 15 minutes

Cook Time: 6 minutes

Alvaret Shopp Kaniner