So You Want To Watch Figure Skating

Luiz Valerio Writer - charlotte rowenna - suomen voittaja - Dogz In Style Grooms - David D Kirkpatrick

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These fudgy cream cheese brownie cookies are the perfect combination of brownie and cookie. The rich flavors of brownie mix and cream cheese combine to make a delectable treat.

Ingredients: 1 box brownie mix. 1/4 cup cream cheese, softened. 1/4 cup butter, melted. 1 egg. 1/2 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the brownie mix, softened cream cheese, melted butter, egg, and vanilla extract in a bowl. Mix everything together well. Add the chocolate chips to the dough and mix them in. With a cookie scoop or spoon, drop tablespoon-sized pieces of dough onto the baking sheet that has been prepared, leaving space between each cookie. Put it in an oven that has already been heated for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty, fudgy cream cheese brownie cookies after they've cooled down!

Prep Time: 15 minutes

Cook Time: 10 minutes

sekinan archaeology

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Enjoy the smooth, sweet taste of banana tahini popsicles with a fancy white chocolate glaze. With the rich, nutty flavor of tahini and the naturally sweet taste of bananas, this frozen treat is made even better with the rich, white chocolate touch.

Ingredients: 3 ripe bananas. 1/4 cup tahini. 1/4 cup coconut cream. 1/4 cup maple syrup. 1/2 tsp vanilla extract. 1/2 cup white chocolate chips.

Instructions: Peel and slice the bananas. In a blender, combine the sliced bananas, tahini, coconut cream, maple syrup, and vanilla extract. Blend until smooth. Pour the mixture into popsicle molds and insert popsicle sticks. Freeze for at least 4 hours or until solid. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Once the popsicles are frozen, remove them from the molds and dip each one into the melted white chocolate, allowing any excess to drip off. Place the dipped popsicles on a parchment-lined tray and return to the freezer for a few minutes to allow the chocolate to set. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Valentina Chrysostomou

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With these adorable pumpkin pie cookies, you can enjoy the flavors of pumpkin pie. They're the perfect fall treat, packed with pumpkin, spices, white chocolate, and pecans.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup white chocolate chips. 1/2 cup chopped pecans.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and chopped pecans. Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Society Of Mediterranean Archaeology

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Experience the comforting flavors of the 1950s with this hearty vegetable and barley soup. Perfectly balanced and reminiscent of a bygone era, it's a delightful journey back in time.

Ingredients: 2 cups diced potatoes. 1 cup sliced carrots. 1 cup chopped celery. 1 cup green beans, cut into 1-inch pieces. 1 cup corn kernels. 1/2 cup diced onion. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup pearl barley. 6 cups chicken broth. 1 bay leaf. Salt and pepper to taste. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Cut up potatoes, carrots, celery, green beans, corn kernels, onion, garlic, tomatoes, pearl barley, and dice them all into large pieces and put them in a large pot. Add the bay leaf and the chicken broth. Add pepper and salt to taste. Over medium-high heat, bring the soup to a boil. Then, lower the heat to low, cover, and let it simmer for 30 to 40 minutes, or until the barley and vegetables are soft. Take out the bay leaf and throw it away. If you need to, change the seasoning. Serve hot with fresh parsley chopped on top. Enjoy this soup that takes you back to the 1950s!

Prep Time: 15 minutes

Cook Time: 40 minutes

Breakthrough Harvest Church

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With these tasty keto toffee nut donuts, you can enjoy the rich flavors of toffee and nuts without giving up your keto lifestyle. You can eat them for breakfast, a snack, or dessert.

Ingredients: 1 cup almond flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 2 tablespoons coconut flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted butter or coconut oil. 1 teaspoon vanilla extract. 1/4 cup chopped pecans or walnuts. 1/4 cup sugar-free toffee bits.

Instructions: Warm the oven up to 350F 175C and grease a donut pan. Mix erythritol, coconut flour, baking powder, salt, and almond flour in a bowl. To the dry ingredients, add the eggs, almond milk, melted butter or coconut oil, maple syrup, and vanilla extract. Mix everything together well. Cut up nuts and toffee pieces and mix them in. Fill up each donut hole about two thirds of the way to the top with batter after the pan is ready. After the oven is hot, bake the donuts for 15 to 18 minutes, or until they are set and slightly golden. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Have fun eating these tasty keto toffee nut donuts!

Prep Time: 10 minutes

Cook Time: 15 minutes

Health Care In Graphic Novels

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These cute Snowman Cookies are ideal for the holiday season. They are a delightful treat for holiday parties or just a cozy afternoon at home, soft and buttery with a cute snowman design.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. White, black, and orange icing store-bought or homemade.

Instructions: Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy. Mix in the egg and vanilla extract until everything is well mixed. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Split the dough in half, cover each half with plastic wrap, and put them in the fridge for at least an hour. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out a piece of the chilled dough to about 1/4 inch thick. Cut the cookies out with cookie cutters in the shape of snowmen and place them on the baking sheet that has been prepared. For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies. On a wire rack, take the cookies out of the oven and let them cool all the way down. After the cookies have cooled, frost the whole outside of each snowman cookie with white icing. Add black icing to the snowman's face to make eyes, buttons, and a smile. Use the orange frosting to pipe a nose for the snowman that looks like a carrot. Let the frosting harden before you serve the cookies or put them away in a container that won't let air in.

Prep Time: 30 minutes

Cook Time: 10-12

hebrew israelite homeschool

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This Slow Cooker Red Wine Brisket is a flavorful and tender dish that's perfect for a cozy dinner. The combination of red wine, beef broth, and aromatic spices creates a rich sauce that infuses the brisket with delicious flavors as it cooks slowly to perfection.

Ingredients: 3 lbs beef brisket. 1 cup red wine. 1 cup beef broth. 1 onion, sliced. 3 cloves garlic, minced. 2 tbsp tomato paste. 2 tbsp brown sugar. 2 tbsp Worcestershire sauce. 1 tsp dried thyme. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Add salt and pepper to the brisket. In a pan, heat the olive oil over medium-high heat. Grill the brisket all the way through until it turns brown. Put the brisket in the slow cooker. Add the onions and garlic to the same pan and cook them until they get soft. Brown sugar, Worcestershire sauce, thyme, and tomato paste should all be added. Just a minute or two. Add the red wine and beef broth, and make sure to scrape the bottom of the pan to get rid of any browned bits. Add the mix to the slow cooker with the brisket. The brisket should be cooked on low for 8 to 10 hours or high for 4 to 5 hours, with the lid on. After the brisket is done, take it out of the slow cooker and let it rest for a few minutes. Then, cut it into slices. Spoon the cooking juices over the brisket when you serve it.

Prep Time: 20 minutes

Cook Time: 480 minutes

Continental Film

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Indulge in the sweet, gluten-free goodness of these blueberry sweet rolls. They are perfect for breakfast or as a delightful treat any time of the day.

Ingredients: 2 cups gluten-free all-purpose flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp gluten-free yeast. 1/2 tsp salt. 1 cup warm almond milk 110F or 43C. 3 tbsp unsalted butter, melted or dairy-free butter. 1 tsp vanilla extract. 1 cup fresh or frozen blueberries. 1/4 cup powdered sugar. 1-2 tbsp almond milk for icing. 1/2 tsp lemon zest optional.

Instructions: In a bowl, combine the warm almond milk and sugar. Sprinkle the yeast on top and let it sit for 5 minutes until frothy. Add the melted butter and vanilla extract to the yeast mixture and stir to combine. In a separate bowl, whisk together the gluten-free flour and salt. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for a few minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1-2 hours until doubled in size. Preheat your oven to 350F 175C and grease a baking dish or line it with parchment paper. Roll out the dough into a rectangle on a floured surface, approximately 12x18 inches. Spread the blueberries evenly over the dough. Roll up the dough tightly from the long side, creating a log. Slice the log into 12 equal pieces and place them in the prepared baking dish. Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown and cooked through. While the rolls are baking, prepare the icing by mixing powdered sugar, almond milk, and lemon zest if desired until smooth. Once the rolls are out of the oven, drizzle the icing over them while they are still warm. Serve your delicious gluten-free blueberry sweet rolls and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

Sonic Discord

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Indulge in the rich and moist Chocolate Bundt Cake from The Girl Who Ate Everything. This classic chocolate cake is perfect for any occasion and is sure to satisfy your chocolate cravings.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup hot water. 1 cup semi-sweet chocolate chips. 1/4 cup powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C. Grease and flour a Bundt cake pan. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth. Pour in the hot water and mix until everything is well combined. The batter will be thin, but that's okay. Stir in the semi-sweet chocolate chips. Pour the batter into the prepared Bundt cake pan. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Once the cake is completely cooled, dust it with powdered sugar before serving. Slice, serve, and enjoy your delicious Chocolate Bundt Cake!

Prep Time: 20 minutes

Cook Time: 50 minutes

blog with katrina

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This Turkey Burger with Sun-Dried Tomatoes and Feta is a flavorful and juicy alternative to traditional beef burgers. The combination of feta cheese and sun-dried tomatoes adds a Mediterranean twist to your burger, making it a delicious and satisfying meal.

Ingredients: 1 lb ground turkey. 1/2 cup crumbled feta cheese. 1/4 cup chopped sun-dried tomatoes. 1/4 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. Lettuce, tomato slices, and condiments for serving.

Instructions: In a large bowl, combine the ground turkey, feta cheese, sun-dried tomatoes, breadcrumbs, red onion, garlic, egg, salt, and black pepper. Mix the ingredients until well combined, but be careful not to overmix, as it can make the burgers tough. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan to medium-high heat and lightly oil the surface. Grill or cook the turkey burgers for about 5-6 minutes per side or until they are cooked through and have nice grill marks. The internal temperature should reach 165F 74C. While the burgers are cooking, lightly toast the burger buns on the grill or in a toaster. Once the burgers are done, assemble your turkey burgers by placing lettuce and tomato slices on the bottom half of each bun. Add the cooked turkey patty on top, and you can also add your favorite condiments, such as ketchup, mustard, or mayonnaise. Top with the other half of the bun, and your Turkey Burger with Sun-Dried Tomatoes and Feta is ready to serve.

Prep Time: 15 minutes

Cook Time: 12 minutes

Kelli Teaching Connections

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These steak tacos are great for a quick and easy dinner during the week. The flank steak is ready in minutes and tastes great with fresh toppings and warm tortillas.

Ingredients: 1 lb flank steak. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. Salsa and sour cream for topping.

Instructions: Set a pan or grill on high heat to get them ready to use. Season the flank steak with salt, pepper, chili powder, cumin, garlic powder, and olive oil. For medium-rare, grill the steak for about 4 to 5 minutes on each side, but you can change the cooking time to suit your taste. After taking the steak off the grill, let it rest for a few minutes. Then, cut it across the grain into thin slices. You can warm the tortillas up in a dry pan or the microwave for a short time. For each taco, put a few steak slices on it and then add shredded lettuce, diced tomatoes, diced red onion, and shredded cheddar cheese on top. You can add salsa and sour cream if you want to. Right away, serve your quick and easy steak tacos.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mark Lakeman

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This Paleo Pumpkin Rosemary Bread is a gluten-free and dairy-free delight. It combines the earthy flavors of pumpkin and fresh rosemary in a moist and delicious bread that's perfect for a cozy fall day.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup canned pumpkin puree. 3 large eggs. 1/4 cup coconut oil, melted. 2 tablespoons honey. 1 teaspoon baking soda. 1 teaspoon apple cider vinegar. 1 tablespoon fresh rosemary, finely chopped. 1/2 teaspoon salt. 1/4 teaspoon ground black pepper.

Instructions: Preheat your oven to 350F 175C and grease a loaf pan with coconut oil. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, and black pepper. In a separate bowl, whisk together the eggs, canned pumpkin puree, melted coconut oil, honey, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the chopped fresh rosemary. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your Paleo Pumpkin Rosemary Bread! It's gluten-free and dairy-free, perfect for a healthy snack or breakfast.

Prep Time: 15 minutes

Cook Time: 50 minutes

Fairview Baptist Church Mineral Wells

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There is a creamy ricotta filling in this white ricotta tart with sugared fruit, and there are a rainbow of brightly colored sugared fresh fruits on top. It's a beautiful dessert that tastes great and is great for any event.

Ingredients: 1 1/2 cups ricotta cheese. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 pre-made tart crust. Assorted fresh fruits such as berries, kiwi, and grapes. 1/4 cup granulated sugar.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract until smooth. Spread the ricotta mixture evenly into the pre-made tart crust. Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown. While the tart is baking, prepare the sugared fruit. Slice the assorted fresh fruits and toss them in granulated sugar until coated. Once the tart is baked and cooled, arrange the sugared fruit on top of the tart. Slice and serve the tart at room temperature. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

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elinor nash writing lark

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These fudge cookies are a perfect balance of rich dark chocolate, gooey caramel, and a hint of sea salt. They are a divine delight for anyone who enjoys chocolate!

Ingredients: 1 cup dark chocolate chips. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup caramel sauce. Sea salt flakes for sprinkling.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the dark chocolate chips and butter together in 30-second intervals, stirring until smooth. Let it cool slightly. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Pour the melted chocolate mixture into the sugar mixture and stir until fully incorporated. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture and mix until a thick cookie dough forms. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Make an indentation in the center of each cookie with your thumb or the back of a spoon, and fill each indentation with caramel sauce. Sprinkle a pinch of sea salt flakes over the caramel on each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still slightly soft. 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. Enjoy your Salted Dark Chocolate Caramel Fudge Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

5th International Bornean frog race

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Tender and tart, these Old-Fashioned Sour Cream Doughnuts are a beloved treat. Ideal for a satisfying breakfast or snack.

Ingredients: 2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2/3 cup granulated sugar. 2 large egg yolks. 2 tbsp unsalted butter, softened. 2/3 cup sour cream. 1 tsp vanilla extract. Vegetable oil, for frying. Powdered sugar, for dusting.

Instructions: Mix the flour, baking soda, baking powder, and salt in a bowl. Mix the egg yolks and sugar thoroughly in a different bowl. To the sugar mixture, add the softened butter, sour cream, and vanilla extract; stir until smooth. Stirring constantly, gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. Place the dough onto a surface dusted with flour and roll it out to a thickness of 1/2 inch. Use a doughnut cutter or two round cutters of different sizes to cut out doughnuts. Preheat vegetable oil to 350F 175C in a deep fryer or heavy-bottomed pot. Cook doughnuts in batches for two to three minutes on each side, or until golden brown. Using a slotted spoon, remove the doughnuts and set them on paper towels to absorb any remaining oil. Sprinkle with powdered sugar after it has cooled slightly. Present and savor!

Prep Time: 20 minutes

Cook Time: 20 minutes

Sketching Tips

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Indulge in the creamy goodness of fettuccine Alfredo without the guilt with this low-carb version made from cauliflower! Tender cauliflower florets are cooked until soft, then blended with cream, garlic, and Parmesan cheese to create a rich and velvety sauce. Serve it over your favorite low-carb pasta substitute or enjoy it on its own for a satisfying and keto-friendly meal.

Ingredients: 1 large head of cauliflower, cut into florets. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tbsp butter. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: The cauliflower florets should be cooked for about 6 to 8 minutes in a large pot of salted water that is boiling. Make sure the water drains well, and then use paper towels to dry. Melt the butter in a pan over medium heat. Add the minced garlic and cook for about one minute, until the garlic smells good. When you add the cooked cauliflower florets to the pan, toss them around in the garlic butter to coat them. Blend the cauliflower until it's smooth with an immersion blender or a food processor. After you add the heavy cream, keep mixing until the mixture is smooth and creamy. Add the grated Parmesan cheese and mix it in until it melts and the sauce is smooth. Add pepper and salt to taste. Put chopped fresh parsley on top of the hot low-carb fettuccine Alfredo when you serve it. Have fun with your tasty low-carb fettuccine Alfredo!

Prep Time: 15 minutes

Cook Time: 15 minutes

Repair Cafe Grand Opening

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This slow cooker shrimp tomato basil soup combines the rich flavors of tomato and basil with succulent shrimp, creating a comforting and satisfying meal. The slow cooker method allows the flavors to meld together beautifully while ensuring tender shrimp in every bite.

Ingredients: 1 lb shrimp, peeled and deveined. 1 can 28 oz crushed tomatoes. 4 cups chicken broth. 1 onion, chopped. 3 cloves garlic, minced. 1 cup fresh basil leaves, chopped. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. 1/2 cup heavy cream.

Instructions: Put chicken broth, chopped onion, minced garlic, chopped basil, dried oregano, red pepper flakes, salt, and pepper in a slow cooker. Set the timer to low for 6 to 8 hours or high for 3 to 4 hours. Throw in the shrimp and heavy cream about 30 minutes before you serve. Put the lid on and cook until the shrimp are pink and fully cooked. Check the seasoning and make changes if needed. Serve hot, and if you want, top with more basil leaves.

Prep Time: 15 minutes

Cook Time: 240 minutes

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