Stelena End Game

pixelos - digby village preschool - Sarah Donelan - Texas Mesquite BBQ and Grill - amersham fair organ museum

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This Simple Chicken Enchilada Casserole is a quick and easy way to enjoy the flavors of enchiladas without all the hassle. It's perfect for a weeknight dinner and sure to be a family favorite!

Ingredients: 2 cups cooked shredded chicken. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup shredded cheese. 6 corn tortillas. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Put diced green chilies, diced onion, diced bell pepper, chili powder, cumin, salt, and pepper in a bowl. Add the shredded chicken and mix it all together. Put a thin layer of the chicken mixture in a baking dish. Add two corn tortillas on top. If needed, tear them to fit. Spread more of the chicken mixture on top, and then top that with shredded cheese. Add another layer of cheese, and finish with a layer of shredded cheese. Place the dish in the oven and bake for 20 minutes with the foil closed. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. Add chopped cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

cafe latte da

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Indulge in the rich and savory flavors of Gorgonzola cheese with these delicious Gorgonzola Burgers. The creamy Gorgonzola pairs perfectly with juicy grilled beef, creating a burger that's a true taste sensation.

Ingredients: 1 lb ground beef. 1/4 cup crumbled Gorgonzola cheese. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. Cover the grill and sprinkle Gorgonzola cheese on top of each patty in the last minute of cooking. This will melt the cheese. In a small bowl, mix the mayonnaise and Dijon mustard to make a sauce while the burgers are cooking. On the grill, toast the buns for about one minute, until they get a little brown. Spread the mayo-Dijon sauce on the bottom half of each bun before putting the burgers together. On top of the sauce, put a lettuce leaf and a tomato slice. Cover the tomato slice with the cooked burger patty and melt the Gorgonzola cheese on top of it. Add the other half of the bun and some sliced red onion on top. Get your Gorgonzola Burgers out of the oven and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lecturas del Holocausto

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A delicious and refreshing Greek salad with succulent shrimp, perfect for a keto-friendly meal. This salad is bursting with Mediterranean flavors and packed with healthy fats and protein.

Ingredients: 1 lb shrimp, peeled and deveined. 1 tbsp olive oil. 1 tsp dried oregano. Salt and pepper to taste. 4 cups chopped romaine lettuce. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup crumbled feta cheese. 1/4 cup Kalamata olives, pitted. 2 tbsp extra virgin olive oil. 2 tbsp red wine vinegar. 1 clove garlic, minced. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In a bowl, toss shrimp with olive oil, dried oregano, salt, and pepper. Heat a skillet over medium heat and cook shrimp until pink and opaque, about 2-3 minutes per side. Set aside. In a large salad bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to coat evenly. Top the salad with the cooked shrimp. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

contemporary china studies 2022

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These Raspberry Lemon Sugar Cookies combine tangy lemon and sweet raspberry flavors in a delicious way. The soft and buttery cookies with a burst of raspberry jam in the center are ideal for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons lemon zest. 2 tablespoons fresh lemon juice. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup raspberry jam. Powdered sugar for dusting.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg, lemon zest, and lemon juice and beat until everything is well mixed. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Make a disc out of each half of the dough. Cover them 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 baking sheets. On a floured surface, roll out each disc of dough to about 1/4 inch thick. Cut out cookies with a round cookie cutter and place them on the baking sheets that have been prepared. To make a well in the middle of each cookie, use a smaller round cookie cutter or the back of a spoon. Put raspberry jam in each well. For 12 to 15 minutes, or until the edges are just beginning to turn golden, bake the cookies. Once the cookies are done, take them out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely. After the cookies have cooled, sprinkle them with powdered sugar.

Prep Time: 20 minutes

Cook Time: 15 minutes

great lakes book bash

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Indulge in the delightful combination of cherries, almonds, and white chocolate with these crunchy biscotti. Perfect for dipping in your favorite hot beverage or enjoying as a snack.

Ingredients: 1 cup dried cherries. 1 cup almonds, toasted and chopped. 1/2 cup white chocolate chips. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Put the all-purpose flour, baking powder, and salt in a bowl and mix them together. In a different bowl, beat the eggs and granulated sugar together until they are smooth and creamy. Add the almond extract and vanilla extract and mix well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the white chocolate chips, chopped almonds, and dried cherries and mix them in well. Make two logs out of the dough. Each log should be about 12 inches long and 2 inches wide. Leave space between the logs when you put them on the baking sheet that has been prepared. Warm the oven up and put the logs in it. Bake for 25 to 30 minutes, or until they are lightly golden and firm to the touch. Take the logs out of the oven and let them cool for 15 minutes. Bring the oven's temperature down to 325F 160C. Carefully cut the logs into biscotti that are about 1/2 inch thick across the diagonal with a sharp knife. Put the biscotti back on the baking sheet with the cut side facing down. Turn the biscotti over every 15 to 20 minutes for another 15 to 20 minutes, or until they are golden and crisp. Take the biscotti out of the oven and place it on a wire rack to cool completely. After the biscotti has cooled, put it in a container that won't let air in.

Prep Time: 20 minutes

Cook Time: 50 minutes

Bunbury United Soccer Club

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Indulge in the irresistible combination of rich brownie-like cookies with the delightful crunch of toffee bits. These cookies are perfect for satisfying your chocolate cravings.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup toffee bits or crushed toffee candies.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. For 20 seconds at a time, stir the chocolate chips and butter together in a bowl that can go in the microwave until the mixture is smooth and well mixed. Mix the cocoa powder, baking powder, salt, and flour in a different bowl using a whisk. The granulated sugar, eggs, and vanilla extract should be mixed well in a large bowl. Add the melted chocolate mixture to the egg mixture slowly while mixing well. Just until everything is mixed, fold in the dry ingredients. Add the bits of toffee or crushed toffee candies and mix them in. Place spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but 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.

Prep Time: 15 minutes

Cook Time: 10 minutes

Riiamarii

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No cookie collection is complete without these delightful vanilla sandwich cookies. Soft and buttery cookies filled with sweet raspberry jam, perfect for any occasion.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup raspberry jam or filling of your choice. Powdered sugar, for dusting.

Instructions: Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix in the egg and vanilla extract until everything is well mixed. Mix in the flour and salt little by little until a soft dough forms. Take two equal pieces of dough and roll them out into discs. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Spread out one disc of dough on a lightly floured surface until it's about 1/4-inch thick. Cut out an even number of cookies with a round cookie cutter. Put the cookies on the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. While the cookies are still cool, put a thin layer of raspberry jam on the bottom of half of them. To make sandwich cookies, put the remaining plain cookies on top of the cookies that have jam on them. Sugar powder should be put on top of the sandwich cookies. Now it's time to eat your vanilla sandwich cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

bubbles2legs

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Bouillabaisse is a traditional French stew made with fish and seafood that comes from Marseille, a port city. It has a lot of different flavors from the seafood, fragrant vegetables, and saffron-infused broth. Bouillabaisse is usually served with crusty bread and rouille, a spicy mayonnaise made with garlic and saffron, to dip the bread in.

Ingredients: 2 lbs mixed fish and seafood such as cod, halibut, shrimp, mussels, clams. 1 onion, chopped. 2 cloves garlic, minced. 1 fennel bulb, thinly sliced. 1 can 14 oz diced tomatoes. 4 cups fish or seafood stock. 1/2 cup dry white wine. 1/4 cup olive oil. 1/4 teaspoon saffron threads. 2 bay leaves. Salt and pepper to taste. 1 baguette, sliced for serving. Rouille optional, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and sliced fennel. Cook until softened, about 5 minutes. Stir in diced tomatoes, fish or seafood stock, white wine, saffron threads, bay leaves, salt, and pepper. Bring to a simmer and let it cook for 20 minutes. Add the mixed fish and seafood to the pot and cook until seafood is cooked through, about 10 minutes. Taste and adjust seasoning if necessary. Serve hot with sliced baguette and rouille on the side, if desired.

Prep Time: 20 minutes

Cook Time: 35 minutes

natalie sandifer

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This Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette is a tasty and cool salad that's great for when it's hot outside. It has soft grilled chicken, lots of fresh veggies, and a tangy cilantro vinaigrette that makes the whole thing taste great.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 1 teaspoon chipotle powder. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cup corn kernels fresh or frozen, cooked. 1 cup black beans, drained and rinsed. 1/2 cup red onion, thinly sliced. 1/2 cup crumbled feta cheese. 2 hard-boiled eggs, sliced. 1/4 cup fresh cilantro leaves, chopped.

Instructions: Warm up your grill or grill pan on the stove by setting it on medium-high heat. Add salt, pepper, olive oil, and chipotle powder to the chicken breasts. When the chicken reaches an internal temperature of 165F 74C, it is fully cooked. Grill the chicken for about 6 to 8 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Put the mixed greens at the bottom of a large salad bowl. Put grilled chicken strips, cherry tomatoes, corn, black beans, red onion, crumbled feta cheese, and sliced hard-boiled eggs on top of the greens. Put your favorite vinaigrette dressing and fresh cilantro leaves in a blender or food processor. Mix until it's smooth. Spread the cilantro vinaigrette on top of the salad. Slowly mix everything together to cover the salad with the dressing. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Essentially Therapeutic Massage

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A hearty and nutritious Paleo minestrone soup cooked in a crockpot, filled with ground beef and a variety of vegetables. This comforting soup is perfect for a cozy meal on a chilly day, and it's Paleo-friendly!

Ingredients: 1 lb ground beef. 1 onion, diced. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 4 cups beef broth. 1 zucchini, diced. 1 cup green beans, chopped. 1 cup cauliflower florets. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups spinach, chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Add diced onion, carrots, celery, and minced garlic. Cook for 5 minutes until vegetables begin to soften. Transfer the cooked beef and vegetable mixture to the crockpot. Add crushed tomatoes, beef broth, zucchini, green beans, cauliflower, dried basil, dried oregano, dried thyme, salt, and pepper to the crockpot. Stir well to combine. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. About 30 minutes before serving, stir in chopped spinach and fresh parsley. Taste and adjust seasoning if needed. Serve hot, garnished with additional fresh parsley if desired. Enjoy your delicious Crockpot Paleo Minestrone Soup!

Prep Time: 20 minutes

Cook Time: 360 minutes

Jornadas de detectives y astronautas

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Indulge in these vegan coffee cake cinnamon rolls with a delightful orange frosting! Perfect for breakfast or a sweet treat any time of day.

Ingredients: For the dough:. 2 1/4 tsp active dry yeast. 1 cup warm almond milk. 1/2 cup vegan butter, melted. 1/4 cup organic cane sugar. 3 cups all-purpose flour. 1/2 tsp salt. For the filling:. 1/2 cup vegan butter, softened. 1/2 cup organic cane sugar. 2 tbsp ground cinnamon. For the streusel topping:. 1/2 cup all-purpose flour. 1/4 cup organic cane sugar. 3 tbsp vegan butter, melted. For the orange frosting:. 1 cup powdered sugar. 2-3 tbsp fresh orange juice. 1 tsp orange zest.

Instructions: Mix yeast with warm almond milk in a large bowl. Set it aside for 5 minutes. Mix the yeast with the sugar, flour, salt, and vegan butter that has been melted. Mix until you get a dough. For 5 to 7 minutes, knead the dough on a floured surface. Then, put it in a bowl that has been greased. Put a lid on it and let it rise for an hour. Warm the oven up to 350F 175C and grease a 9x13-inch baking dish. On a floured surface, roll the dough into a big rectangle. For the topping, melt vegan butter and sprinkle it on top of the dough. Roll the dough up tightly from one long end and cut it into 12 rolls. Cover the baking dish with foil and set the rolls inside. Let them rise for another 30 minutes. Crumble the vegan butter, sugar, and flour together to make the streusel topping. Cover the rolls with the mix. Wait 25 to 30 minutes and bake until the top is golden brown. Add the orange juice, orange zest, and powdered sugar to a bowl and mix until smooth while the rolls are baking. After the rolls are done, let them cool a bit before adding the orange frosting. Warm up and serve.

Prep Time: 30 minutes

Cook Time: 30 minutes

International Conference on Engineering Management

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These 1-2-3 Miso Scallops are a flavorful and easy-to-make seafood dish that combines the umami richness of miso with the delicate sweetness of scallops. With just a handful of ingredients, you can whip up a restaurant-quality meal in no time.

Ingredients: 6 large sea scallops. 2 tablespoons white miso paste. 1 tablespoon mirin. 1 tablespoon soy sauce. 1 tablespoon honey. 1 tablespoon sesame oil. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 1 tablespoon chopped green onions. 1 tablespoon sesame seeds optional, for garnish.

Instructions: In a small bowl, whisk together miso paste, mirin, soy sauce, honey, garlic, ginger, and sesame oil. Pat scallops dry with paper towels and coat them with the miso mixture. Heat a skillet over medium-high heat and add a little sesame oil. Once the skillet is hot, add the scallops and sear for 2-3 minutes on each side, or until they develop a golden crust and are cooked through. Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve immediately.

Prep Time: 15 minutes

Cook Time: 6 minutes

the silver dagger scriptorium

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A hearty and flavorful chili that combines the earthy sweetness of pumpkin with the smoky richness of black beans. Perfect for a cozy autumn or winter meal, this chili is not only delicious but also fits into the Weight Watchers Simply Filling program.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 15 oz pumpkin puree. 1 onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon cinnamon. Salt and pepper to taste. 2 cups vegetable broth.

Instructions: Put pumpkin puree, chopped onion, chopped bell pepper, minced garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper in a slow cooker. Add the black beans and mix them all together. Add the vegetable broth and stir until everything is well mixed. Turn the heat to low and cover. Cook for 6 to 8 hours or on high for 3 to 4 hours, until the flavors blend and the chili gets thick. Add your favorite toppings, like Greek yogurt, avocado, or cilantro, and serve hot.

Prep Time: 15 minutes

Cook Time: 240 minutes

Mazibuko Productions

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This recipe for sushi rice makes the perfect base for your homemade sushi rolls. It's sticky and tasty. The tangy-sweet taste of the rice comes from the rice vinegar, sugar, and salt mixed together.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 3 tablespoons sugar. 1 teaspoon salt.

Instructions: Run cold water over the sushi rice until the water is clear. In a rice cooker, put the rice and water together and follow the directions on the box. Put the rice vinegar, sugar, and salt in a small saucepan. Heat them over low heat until the sugar and salt are gone. Put the cooked rice in a large bowl. Use a wooden spoon or paddle to slowly mix in the vinegar mixture. As you fold the rice, fan it out to help it cool down and stick together. When the rice is cool enough to touch, you can use it to make sushi.

Prep Time: 10 minutes

Cook Time: 20 minutes

Friends of the Eden Animal Shelter

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Indulge in the rich and bold flavors of Chipotle Sweet Pulled Pork. This recipe combines the smokiness of chipotle peppers, the sweetness of brown sugar, and a blend of aromatic spices to create a mouthwatering pulled pork that's perfect for sandwiches, tacos, or as a savory topping for rice.

Ingredients: 3-4 lbs pork shoulder, boneless. 1 cup chicken broth. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 3 chipotle peppers in adobo sauce, minced. 3 cloves garlic, minced. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 teaspoon smoked paprika. Salt and black pepper to taste.

Instructions: Put chicken broth, apple cider vinegar, brown sugar, garlic, cumin, oregano, smoked paprika, salt, and black pepper in a bowl. Mix the ingredients together. This is your tasty marinade. Put the pork shoulder in a big plastic bag that can be closed again and again, and then pour the marinade over it. Make sure the pork is well covered, then seal the bag and put it in the fridge for at least 4 hours or overnight. Turn on your oven and heat it up to 325F 163C. Move the pork shoulder that has been marinated and the marinade to a roasting pan. Wrap in foil. The pork should be roasted in a hot oven for four to five hours, or until it is very tender and easy to pull apart. From the oven, take the pork out and shred it with two forks. Then, mix it with the pan juices. You can put the Chipotle Sweet Pulled Pork on buns, in tacos, or over rice. Have fun with the sweet, smoky, and spicy tastes!

Prep Time: 15 minutes

Cook Time: 4-5 hours

Erdly kzpkori templomai s vrai

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Enjoy the bold flavors of Louisiana with these smoked andouille sausages. Perfect for grilling, adding a spicy kick to your favorite dishes.

Ingredients: 2 lbs pork shoulder, cubed. 1 lb pork fatback, cubed. 1/4 cup kosher salt. 2 tablespoons garlic powder. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon dried thyme. 1 teaspoon cayenne pepper. 1/2 cup ice water. 1/2 cup red wine vinegar. hog casings, soaked and rinsed.

Instructions: In a large bowl, mix pork shoulder and fatback together. Mix the black pepper, thyme, cayenne pepper, garlic powder, salt, and pepper in a different bowl. Make sure the spices are spread out evenly on the pork and fatback by sprinkle them on top. A meat grinder with a coarse grind plate should be used to grind the meat. Fill the bowl back up with the ground mixture. Add the ice water and red wine vinegar, and mix everything together well. Fill hog casings with the sausage mixture to make 6-inch links. For two hours, hang the sausages somewhere cool and dry to make them taste better. Get your smoker ready by heating it up to 107F 225C. The andouille sausages should be smoked for three hours, or until they reach 160F 71C inside. Take them out of the smoker and let them rest for 15 minutes before you serve them.

Prep Time: 30 minutes

Cook Time: 180 minutes

once upon a wish

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A great way to enjoy fall flavors and a lot of protein is with these Pumpkin Protein Waffles. These are great for a healthy breakfast that will fill you up and give you energy all morning.

Ingredients: 1/2 cup pumpkin puree. 1/4 cup vanilla protein powder. 1/4 cup almond flour. 2 tbsp peanut butter. 2 eggs. 1 tsp pumpkin spice. 1/2 tsp baking powder. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. Pinch of salt. Cooking spray or oil for waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a mixing bowl, combine the pumpkin puree, vanilla protein powder, almond flour, peanut butter, eggs, pumpkin spice, baking powder, almond milk, vanilla extract, and a pinch of salt. Mix until well combined. Spray the preheated waffle iron with cooking spray or brush with oil to prevent sticking. Pour the waffle batter onto the hot waffle iron, using the recommended amount for your specific waffle iron, and close the lid. Cook the waffles according to your waffle iron's instructions, usually for about 3-5 minutes, or until they are golden brown and crisp. Carefully remove the waffles from the iron and place them on a plate. Serve the pumpkin protein waffles warm with your favorite toppings, such as additional peanut butter, maple syrup, or whipped cream. Enjoy your delicious and nutritious Pumpkin Protein Waffles!

Prep Time: 10 minutes

Cook Time: 10 minutes

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