Soap On My Lawn

Basalt Choir - Aoh Alpbach - woolf music - Greg Talbott - charlotte rowenna

[soaponmylawn]

Indulge in these irresistibly nutty flourless peanut butter cookies that are gluten-free and easy to make.

Ingredients: 1 cup peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, sugar, egg, and vanilla extract in a mixing bowl. Well mix the ingredients together until they are all well mixed. Mix the baking soda and salt into the peanut butter. Mix the dough until it has the same texture all over. You can add the chocolate chips to the dough if you want to. Use a spoon or cookie scoop to make small balls of dough that you can then place on the baking sheet that has been prepared. To make the classic crisscross pattern, gently press down on each cookie with a fork. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. Take the baking sheet out of the oven and put the cookies on it to cool for a few minutes. Then move the cookies to a wire rack to finish cooling. Enjoy these tasty peanut butter cookies without flour once they're cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

Hidefrods Photography

[soaponmylawn]

A delicious and creamy dip made with beans, cheese, and spices, perfect for parties, gatherings, or game day snacks.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces pinto beans, drained and rinsed. 1 can 15 ounces diced tomatoes with green chilies, undrained. 1 package 8 ounces cream cheese, cubed. 1 cup shredded cheddar cheese. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a slow cooker, combine black beans, pinto beans, diced tomatoes, cream cheese, shredded cheddar cheese, chili powder, cumin, and garlic powder. Stir to mix well. Season with salt and pepper to taste. Cover and cook on low for 2-3 hours, or until cheese is melted and dip is heated through, stirring occasionally. Once done, serve hot with tortilla chips or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 120-180

les librairies et bouquineries à ixelles

[soaponmylawn]

Pam's Ugly Dip is a classic party favorite known for its creamy texture and irresistible combination of flavors. It's perfect for gatherings and potlucks, sure to disappear in no time!

Ingredients: 1 16 oz container sour cream. 1 1 oz package ranch dressing mix. 2 cups shredded cheddar cheese. 1/2 pound bacon, cooked and crumbled. 1/2 cup chopped green onions.

Instructions: Sour cream and ranch dressing mix should be mixed together well in a bowl. Add the crumbled cooked bacon, shredded cheddar cheese, and chopped green onions and mix them in until they are evenly spread. Put it in the fridge for at least an hour before serving so the flavors can mix. Use your favorite chips or vegetables to dip it in.

Prep Time: 10 minutes

Cook Time: 0 minutes

Darcie hind Posz

[soaponmylawn]

These Healthy Pineapple Muffins are a delightful and nutritious snack option. Made with whole wheat flour, Greek yogurt, and sweetened with honey, they are a guilt-free treat. The addition of pineapple adds a tropical twist to your muffins, making them a perfect on-the-go snack or a quick breakfast option.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup oats. 1/2 cup Greek yogurt. 1/4 cup honey. 1/4 cup coconut oil. 1/4 cup unsweetened applesauce. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup diced pineapple fresh or canned in juice. 1/4 cup chopped walnuts optional. 1/4 cup shredded coconut optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Take a big bowl and mix together the oats, baking powder, baking soda, and salt. Put the Greek yogurt, honey, coconut oil, and applesauce in a different bowl and mix them together until they are well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the diced pineapple and, if you want, the chopped walnuts and shredded coconut in a gentle way. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. As a tasty and healthy snack, enjoy your healthy pineapple muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

13 Olyphants

[soaponmylawn]

You can enjoy the creamy goodness of cauliflower sauce in five different vegan versions that will please any taste. This sauce is healthy and tasty alternative to traditional dairy-based sauces because it can be used as a pasta sauce, dip, or spread.

Ingredients: 1 medium cauliflower, chopped. 2 cloves garlic, minced. 1 cup vegetable broth. 1/4 cup nutritional yeast. 1/4 cup unsweetened almond milk. Salt and pepper to taste. Additional flavorings see instructions.

Instructions: Put cauliflower, garlic, and vegetable broth in a large saucepan. Bring to a boil, then lower the heat and let it cook for 10 to 12 minutes, until the cauliflower is soft. Move the cooked cauliflower and garlic to a blender using a slotted spoon. Almond milk and nutritional yeast should be added. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Add pepper and salt to taste. To make it more interesting, split the sauce into several parts and add the following flavors to each one: Classy: Add 1 tablespoon of lemon juice and 2 tablespoons of chopped fresh parsley. To make pesto, add 2 tablespoons of chopped fresh basil, 1 tablespoon of lemon juice, and 2 tablespoons of pine nuts. Add 1 tablespoon of sriracha sauce and 1/2 teaspoon of smoked paprika to make it spicy. Shred 1/4 cup of vegan cheese into the mixture to make it cheesy. Herb: Add 1 tablespoon of dried mixed herbs, like thyme, basil, and oregano.

Prep Time: 15 minutes

Cook Time: 15 minutes

kofa high school

[soaponmylawn]

Indulge in the flavorful delight of porchetta sandwiches topped with garlic herb mayo. Tender roasted pork belly, infused with aromatic herbs and spices, served on crusty baguette slices with a creamy and zesty mayo spread.

Ingredients: 1 3 to 4-pound pork belly, skin-on, boneless. 2 tablespoons fennel seeds. 2 tablespoons fresh rosemary, chopped. 4 cloves garlic, minced. 2 teaspoons kosher salt. 1 teaspoon black pepper. 1 teaspoon red pepper flakes. 1 tablespoon olive oil. 1 baguette, sliced. 1 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh thyme, chopped. 1 tablespoon lemon juice. Salt and pepper to taste. Arugula, for serving.

Instructions: Make crosshatch marks on the pork belly skin. Fennel seeds, rosemary, minced garlic, kosher salt, black pepper, and red pepper flakes should all be put in a spice grinder and mixed together. Fine-grind until smooth. Make sure the pork belly is well covered by rubbing the spice mix all over it. Roll up the belly and tie it off with kitchen twine. Put the porchetta in the fridge for at least 8 hours or overnight. Warm the oven up to 325F 165C. Lay the porchetta out on a wire rack that is set in a roasting pan. Use olive oil to rub. Put porchetta in the oven and roast it until the internal temperature reaches 145F 63C. This should take about 2 to 2 1/2 hours. Take it out of the oven and let it cool for 15 minutes. Then, cut it into thin slices. Add minced garlic, chopped parsley, chopped thyme, lemon juice, salt, and pepper to mayonnaise in a bowl. This will make garlic herb mayo. For a sliced baguette, spread garlic herb mayo on it. To make sandwiches, put arugula and sliced porchetta on top of slices of baguette. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 150 minutes

Routakorpi

[soaponmylawn]

This traditional mac and cheese recipe makes a rich and creamy dish that's great for a cozy dinner or as a side dish. Every bite of the soft macaroni is covered in a rich cheese sauce, making it a classic favorite for people of all ages.

Ingredients: 8 oz elbow macaroni. 2 cups shredded sharp cheddar cheese. 1/2 cup grated Parmesan cheese. 3 cups milk. 1/4 cup butter. 2 1/2 tablespoons all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon freshly ground black pepper.

Instructions: Cook macaroni according to package instructions. Drain and set aside. In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk, stirring constantly until thickened. Reduce heat to low. Add shredded cheddar cheese and grated Parmesan cheese, stirring until melted and smooth. Season with salt and pepper. Add cooked macaroni to the cheese sauce, stirring until well coated and heated through. Serve hot, optionally topped with additional grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

hebrew israelite homeschool

[soaponmylawn]

A quick and easy Chinese dinner option, this Homemade Chicken Chop Suey is packed with colorful vegetables and tender chicken slices, all stir-fried in a delicious savory sauce. It's a perfect dish for a weeknight meal.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 1 cup sliced mushrooms. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 1 cup chopped broccoli florets. 1 cup sliced celery. 1/2 cup sliced water chestnuts. 1/2 cup sliced bamboo shoots. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breasts and stir-fry until they are no longer pink and have some browned edges. Remove the chicken from the skillet and set aside. In the same skillet, add more oil if needed and stir-fry the mushrooms, bell peppers, carrots, broccoli, celery, water chestnuts, and bamboo shoots until they start to become tender but still crisp. Add the minced garlic and grated ginger to the vegetables and stir-fry for another 30 seconds until fragrant. Return the cooked chicken to the skillet and mix it with the vegetables. In a small bowl, combine soy sauce, oyster sauce, and red pepper flakes. Pour this sauce over the chicken and vegetable mixture. Stir-fry everything together for a few minutes until the sauce has coated the ingredients and they are heated through. Season with salt and pepper to taste. Serve the Homemade Chicken Chop Suey over cooked rice and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Pony Dag

[soaponmylawn]

Watermelon Blueberry Feta Salad is a unique combination that tastes amazing! This refreshing salad is perfect for summer and combines the sweetness of watermelon, the burst of fresh blueberries, the creaminess of feta cheese, and the freshness of mint leaves, all tied together with a delightful balsamic glaze.

Ingredients: 4 cups diced watermelon. 1 cup fresh blueberries. 1/2 cup crumbled feta cheese. 1/4 cup fresh mint leaves. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Put the diced watermelon and fresh blueberries in a large bowl. Add the crumbled feta cheese on top of the fruit. Tear up the fresh mint leaves and put them in the salad. Add the balsamic glaze to the salad. Add pepper and salt to taste. Slowly throw everything together to mix the flavors. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Forward man

[soaponmylawn]

This Slow Cooker John Wayne Casserole is a hearty and satisfying dish perfect for busy weeknights. Packed with ground beef, creamy soups, cheese, and tater tots, it's a crowd-pleaser that will become a family favorite.

Ingredients: 1 lb ground beef. 1 small onion, diced. 1 red bell pepper, diced. 1 can 10.75 oz cream of mushroom soup. 1 can 10.75 oz cream of chicken soup. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 cup sour cream. 1 cup shredded cheddar cheese. 1 32 oz package frozen tater tots. Salt and pepper to taste.

Instructions: Put red bell pepper, onion, and ground beef in a skillet. Cook until the beef is browned and the vegetables are soft. Remove any extra grease. Put diced tomatoes, sour cream, shredded cheese, salt, and pepper in a large bowl. Add cream of mushroom soup and cream of chicken soup and mix them together. In the bottom of a slow cooker, put half of the frozen tater tots. Place half of the beef mix on top of the tater tots. Put half of the soup mix on top of the beef. Add more layers with the rest of the tater tots, beef mixture, and soup mixture. Place the casserole on high for 34 hours or low for 68 hours with the lid on top. The tater tots should be fully cooked by then. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 240 minutes

Routakorpi

[soaponmylawn]

A tasty and comforting soup with soft chicken, roasted Hatch chiles, and Mexican spices. It is topped with crunchy tortilla strips and smooth avocado.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 cans 14.5 oz each diced tomatoes. 4 cups chicken broth. 2 roasted Hatch chiles, diced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup corn kernels. 1 lime, juiced. 1/4 cup fresh cilantro, chopped. Tortilla strips and avocado for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Add chicken broth, diced Hatch chiles, cumin, chili powder, salt, and pepper, and mix well. Turn the heat down to low and let it cook for 15 minutes. After you add the corn and shredded chicken, let it cook for another 10 minutes. Add the cilantro and lime juice and mix well. Add tortilla strips and avocado slices on top and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Sendai Earthquake Japan

[soaponmylawn]

These smoked salmon cucumber rolls are a delightful and refreshing appetizer or snack. The combination of cool cucumber, creamy cheese, and smoky salmon creates a burst of flavor in every bite.

Ingredients: 4 oz smoked salmon. 1 English cucumber. 1/4 cup cream cheese. 1 tablespoon chopped chives. 1 teaspoon lemon juice. Salt and pepper to taste.

Instructions: Slice the cucumber lengthwise into thin strips using a mandoline or vegetable peeler. In a small bowl, mix together cream cheese, chopped chives, lemon juice, salt, and pepper. Spread a thin layer of the cream cheese mixture onto each cucumber strip. Place a slice of smoked salmon on top of the cream cheese mixture. Roll up the cucumber strip with the salmon inside, securing with a toothpick if needed. Repeat with the remaining cucumber strips and smoked salmon. Chill in the refrigerator for at least 15 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mash Tun

[soaponmylawn]

A cool and fragrant gelato that tastes like ripe melon and smells like orange blossom water. It's perfect for hot summer days.

Ingredients: 4 cups ripe melon, cubed. 1 cup orange juice. 1/2 cup sugar. 1/4 cup honey. 1/4 teaspoon orange blossom water. 1 cup heavy cream.

Instructions: In a blender, puree the melon until smooth. In a saucepan, combine the pureed melon, orange juice, sugar, and honey. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is slightly thickened, about 5-7 minutes. Remove from heat and stir in the orange blossom water. Let cool to room temperature. Once cooled, stir in the heavy cream until well combined. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions, usually about 25-30 minutes. Transfer the gelato to a container and freeze for at least 4 hours before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

San Francisco City Survey

[soaponmylawn]

The sweetness of ripe bananas and the richness of roux combine to create a distinctive and delectable flavor in these soft and chewy banana-roux donuts. Perfect as a sweet snack or for breakfast!

Ingredients: 1 cup mashed ripe bananas about 2-3 bananas. 2 tablespoons granulated sugar. 2 tablespoons unsalted butter. 1/4 cup whole milk. 2 teaspoons active dry yeast. 2 cups all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 cup roux prepared in advance. 1 large egg. 1/2 teaspoon vanilla extract. Vegetable oil for frying. Powdered sugar for dusting. Optional toppings: chocolate glaze, sprinkles, or chopped nuts.

Instructions: In a small saucepan, combine the mashed bananas and granulated sugar. Cook over low heat, stirring constantly, until the mixture thickens and becomes caramelized about 5-7 minutes. Remove from heat and stir in the unsalted butter until melted. Set aside to cool. In a separate saucepan, heat the whole milk until it is warm but not boiling. Remove from heat and sprinkle the active dry yeast over the warm milk. Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the all-purpose flour, salt, ground cinnamon, and ground nutmeg. Mix well. Add the cooled banana mixture, prepared roux, frothy yeast mixture, egg, and vanilla extract to the dry ingredients. Mix until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size. Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter or a round cookie cutter to cut out donut shapes. Re-roll the scraps to make more donuts. Heat vegetable oil in a deep frying pan or fryer to 350F 175C. Carefully fry the donuts in batches until they are golden brown on both sides, about 2-3 minutes per side. Remove the donuts with a slotted spoon and drain them on paper towels to remove excess oil. Dust the donuts with powdered sugar while they are still warm. You can also add optional toppings like chocolate glaze, sprinkles, or chopped nuts. Serve the soft chewy banana-roux donuts warm and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Green Thinkerz

[soaponmylawn]

A delightful sandwich featuring tender grilled chicken and crunchy coleslaw tossed in a tangy hazelnut dressing, all nestled between slices of toasted baguette.

Ingredients: 2 chicken breasts, grilled and sliced. 1 baguette, sliced and toasted. 2 cups coleslaw mix. 1/4 cup chopped fresh parsley. 1/4 cup chopped hazelnuts. 1/4 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Add honey, apple cider vinegar, salt, and pepper to a small bowl and mix them together using a whisk. This will make the hazelnut dressing. Put chopped parsley, hazelnuts, and coleslaw mix in a large bowl. Use half of the hazelnut dressing to coat the salad. Cover the toasted baguette slices with the rest of the hazelnut dressing. Place grilled chicken slices on the bottom half of each baguette slice. Add the chicken to the slaw mixture that you just made. To make a sandwich, put the top half of the baguette slices on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Accidental Player

[soaponmylawn]

This hearty stew combines protein-rich quinoa with fiber-packed black beans and a variety of vegetables for a nutritious and satisfying meal. Perfect for busy weeknights, this Instant Pot recipe is both delicious and easy to make.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 carrot, diced. 4 cups vegetable broth. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Put everything into the Instant Pot except the cilantro. Close the lid and turn the valve so that it seals. Place the food in the pot and add high pressure. After the food is done cooking, let the pressure naturally drop for 10 minutes before quickly letting go of any remaining pressure. Take off the lid and stir the stew. If you want, you can serve it hot with fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Crinkhill National School

[soaponmylawn]

These Chocolate Turkey Salad Sliders are a unique and delicious twist on classic turkey salad sandwiches. The addition of dark chocolate adds a rich and slightly sweet flavor to the savory turkey salad, making it a delightful treat for your taste buds. Perfect for a quick lunch or as an appetizer for a special occasion!

Ingredients: 12 slider buns. 1 pound cooked turkey, shredded. 1/2 cup mayonnaise. 1/4 cup cranberry sauce. 1/4 cup chopped pecans. 1/4 cup chopped celery. 1/4 cup chopped red onion. 1/2 cup grated cheddar cheese. 1/4 cup chopped dark chocolate. Salt and pepper to taste. Lettuce leaves for garnish. Additional cranberry sauce for serving optional.

Instructions: In a large mixing bowl, combine the shredded turkey, mayonnaise, cranberry sauce, chopped pecans, chopped celery, chopped red onion, grated cheddar cheese, and chopped dark chocolate. Mix everything together until well combined. Season with salt and pepper to taste. Slice the slider buns in half horizontally and place a lettuce leaf on the bottom half of each bun. Scoop a generous portion of the chocolate turkey salad mixture onto the lettuce leaf on each bun. If desired, drizzle a little extra cranberry sauce on top of the turkey salad. Place the top half of the slider bun on the turkey salad to create a sandwich. Serve the Chocolate Turkey Salad Sliders immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Heistad Speidergruppe