Superficial Life

Peakview Parent Teacher Organization - Merseyside Etsy Team - Sasha Knock - Rc Tank Electronics - Mr Harris First Grade

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This Creamy Chicken Pasta with Cajun Sauce Dip is a flavorful and satisfying appetizer that combines tender chicken, creamy cheese sauce, and Cajun spices. It's perfect for game nights, parties, or any occasion where you want to impress your guests with a delicious dip.

Ingredients: 1 cup cooked chicken breast, shredded. 1/2 cup cooked pasta such as penne or fusilli. 1/2 cup cream cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons Cajun seasoning. 1/4 cup heavy cream. 2 cloves garlic, minced. Salt and black pepper to taste. 1 tablespoon olive oil. 1 tablespoon chopped fresh parsley optional, for garnish.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Mix in the Cajun seasoning and shredded chicken, making sure the chicken is evenly covered. When you add the cooked pasta to the pan, stir it in to mix with the chicken mixture. Turn down the heat and stir in the heavy cream, cream cheese, and Parmesan cheese until the cheeses melt and the sauce is smooth. To taste, add salt and black pepper. Put the dip in a serving bowl, and if you want, top it with chopped parsley. Mix it up and serve it hot with crackers, tortilla chips, or sliced baguette.

Prep Time: 15 minutes

Cook Time: 15 minutes

Auckland Website Designer

[superficialife]

This Peanut Butter Cup Ice Cream Cake is easy to make and tastes great. It's great for any event.

Ingredients: 1 gallon chocolate ice cream. 1 cup creamy peanut butter. 1 cup powdered sugar. 1 cup heavy cream. 1 cup crushed peanut butter cups. 1/2 cup chocolate syrup.

Instructions: As time goes on, let the chocolate ice cream soften at room temperature. Put powdered sugar and creamy peanut butter in a bowl and mix them together until the mixture is smooth. In the bottom of a springform pan, spread out half of the softened chocolate ice cream. Cover the chocolate ice cream layer with the peanut butter mixture. On top of the peanut butter layer, sprinkle crushed peanut butter cups. Smooth the top with the rest of the chocolate ice cream. Put chocolate syrup on top of the ice cream layer. Put plastic wrap over the pan and freeze for at least 4 hours or overnight until the food is firm. The ice cream cake will be easier to cut if you let it sit at room temperature for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Tell Tale Chapbooks

[superficialife]

Indulge in a guilt-free treat with this Paleo-friendly caramel perfect for dipping crisp apple slices. Made with natural ingredients like dates, almond butter, and coconut oil, this caramel offers a rich and creamy texture with a hint of sweetness.

Ingredients: 1 cup medjool dates, pitted. 1/4 cup almond butter. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. Pinch of sea salt. Water as needed for consistency.

Instructions: Soak the pitted dates in warm water for 10-15 minutes to soften them. Drain the dates and place them in a food processor or blender. Add almond butter, melted coconut oil, vanilla extract, and a pinch of sea salt to the dates. Blend the mixture until smooth, adding water as needed to achieve a creamy caramel consistency. Transfer the caramel to a serving bowl and serve with sliced apples for dipping.

Prep Time: 20 minutes

Cook Time: 0 minutes

The Blue Boards Series

[superficialife]

With its combination of spicy chili, tart lime juice, and fragrant lemongrass, this recipe for Lemongrass Tofu is a flavor explosion. It's easy to prepare and ideal for individuals who enjoy a blend of zesty and spicy tastes.

Ingredients: 400g firm tofu, cubed. 2 stalks lemongrass, minced. 3 cloves garlic, minced. 1 red chili, sliced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon lime juice. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. Salt to taste. Fresh cilantro for garnish.

Instructions: In a bowl, mix soy sauce, sesame oil, lime juice, and brown sugar. Set aside. In a pan, heat vegetable oil over medium heat. Add minced lemongrass, garlic, and red chili. Saut for 2-3 minutes until fragrant. Add cubed tofu to the pan. Cook until tofu is golden brown on all sides. Pour the sauce mixture over the tofu. Stir well to coat the tofu evenly. Cook for another 2-3 minutes until the sauce thickens and coats the tofu. Season with salt to taste. Garnish with fresh cilantro before serving. Enjoy your aromatic Lemongrass Tofu!

Prep Time: 15 minutes

Cook Time: 15 minutes

Luiz Valerio Writer

[superficialife]

Prasini Salata, or Greek Spring Salad, is a vibrant and refreshing dish bursting with the flavors of the season. This gluten-free salad combines crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, briny Kalamata olives, and fragrant herbs, all tossed in a simple olive oil and red wine vinegar dressing.

Ingredients: 1 head romaine lettuce, chopped. 1 English cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 cup Kalamata olives, pitted. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves, chopped. 1/4 cup fresh dill, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, pitted Kalamata olives, thinly sliced red onion, chopped mint leaves, and chopped dill. Drizzle extra virgin olive oil and red wine vinegar over the salad ingredients. Season with salt and pepper to taste. Toss the salad gently until everything is evenly coated with the dressing. Serve immediately as a refreshing gluten-free Greek Spring Salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

My Little Pony Party

[superficialife]

These Maple Sausage Baked French Toast Waffles are a delightful breakfast treat that combines the flavors of sausage, cheese, and maple syrup. They are easy to make in your waffle iron and perfect for a satisfying breakfast or brunch.

Ingredients: 6 frozen waffles. 1/2 pound maple sausage. 1 cup shredded cheddar cheese. 6 large eggs. 1 cup milk. 1/4 cup maple syrup. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon ground mustard. 1/4 teaspoon paprika. Chopped fresh parsley for garnish optional.

Instructions: Follow the directions that came with your waffle iron to heat it up. In a skillet over medium-high heat, cook the maple sausage until it turns brown and breaks up. Remove any extra grease and set it aside. Whisk the eggs, milk, maple syrup, salt, black pepper, ground mustard, and paprika together in a bowl. Set the waffle iron to high heat and put a frozen waffle in it. Pour some of the egg mixture over the waffle and make sure it's covered evenly. Add some cooked maple sausage and cheddar cheese shreds on top. Close the waffle iron and cook the waffle until it's golden brown and the cheese melts. This should take about three to five minutes, but check the directions that came with your waffle iron to be sure. Carefully take out the waffle, and do it again with the other waffles and ingredients. If you want, you can add chopped fresh parsley as a garnish. Enjoy the hot Maple Sausage Baked French Toast Waffles!

Prep Time: 15 minutes

Cook Time: 20 minutes

Valentina Chrysostomou

[superficialife]

White Trash Bars are a delicious no-bake treat that combines crispy rice cereal, pretzels, peanuts, white chocolate, and peanut butter for an addictive and simple snack.

Ingredients: 2 cups crispy rice cereal. 2 cups mini pretzel twists. 1 cup dry roasted peanuts. 1 cup white chocolate chips. 1 cup creamy peanut butter. 1/2 cup unsalted butter. 1 1/2 cups powdered sugar.

Instructions: Crispy rice cereal, mini pretzel twists, dry-roasted peanuts, and white chocolate chips should all be put in a large bowl and mixed together. Melt peanut butter and unsalted butter together in a bowl that can go in the microwave. Stir the mixture every so often. Mix the peanut butter and butter together and then pour it over the dry ingredients. Mix the peanut butter mixture into the dry ingredients slowly until they are all covered. Mix in the powdered sugar and stir until everything is well mixed. Put the mix firmly into a 9x13-inch baking dish that has been greased. Put the bars in the fridge for about an hour, or until they are firm and set. Cut it into bars or squares and serve after it's set.

Prep Time: 15 minutes

Cook Time: 0 minutes

Continental Film

[superficialife]

This Spinach Salad with Shrimp and Feta Cheese is a delightful and healthy meal option. It combines the freshness of baby spinach with succulent shrimp, tangy feta cheese, and a zesty balsamic vinaigrette dressing.

Ingredients: 8 oz baby spinach leaves. 1 lb large shrimp, peeled and deveined. 1/2 cup crumbled feta cheese. 1/4 cup red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup balsamic vinaigrette dressing. 2 tablespoons olive oil. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine the baby spinach, red onion, cherry tomatoes, and Kalamata olives. In a separate bowl, whisk together the balsamic vinaigrette dressing, olive oil, Dijon mustard, salt, and pepper. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque. Add the cooked shrimp to the salad bowl. Sprinkle the crumbled feta cheese over the salad. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

Dark Rising HQ

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These Buffalo Wing Burgers with Chunky Blue Cheese are a spicy and savory twist on classic burgers. The juicy burger patties are coated in a zesty buffalo sauce and topped with crumbled blue cheese for a burst of flavor. It's the perfect combination of heat and creaminess in every bite.

Ingredients: 1 lb ground chicken or beef. 1/4 cup hot sauce. 2 tbsp butter. 1/2 cup breadcrumbs. 1/4 cup diced celery. 1/4 cup diced red onion. 1/4 cup crumbled blue cheese. 4 hamburger buns. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Ground chicken or beef, breadcrumbs, diced celery, and diced red onion should all be mixed together in a bowl. If you want, you can add salt and pepper to taste. Take the mixture and shape it into 4 burger patties. Melt the butter in a saucepan over low heat. Then, add the hot sauce and stir to make buffalo sauce. You can grill or pan-fry the burger patties until they are done the way you like them. Before they're done cooking, baste the burgers with the buffalo sauce. Cover the burgers and put blue cheese crumbles on top of each one. The cheese will melt if you do this. You can grill or toast the hamburger buns until they are lightly browned. Put a tomato slice and a lettuce leaf on the bottom half of each bun before putting the burgers together. Put the buffalo cheeseburger patty on top, and then put the top half of the bun on top of that. If you want, you can serve it hot with extra buffalo sauce to dip it in.

Prep Time: 15 minutes

Cook Time: 15 minutes

Cumo – cincinnati urban ministry outreach

[superficialife]

Sheet Pan Steak Fajitas are a quick and easy way to enjoy the flavors of traditional fajitas without the hassle. Everything cooks together on one sheet pan for a simple weeknight dinner.

Ingredients: 1 pound flank steak, thinly sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small flour tortillas. Optional toppings: salsa, sour cream, guacamole, shredded cheese.

Instructions: Start by heating the oven to 400F 200C. Put the sliced flank steak, bell peppers, and onion in a large bowl. Add chili powder, cumin, paprika, garlic powder, salt, and pepper to the mix, then drizzle olive oil over it all. Add toss to cover evenly. Make an even layer of the spiced mixture on a sheet pan. Place in an oven that has already been heated and roast for 15 to 20 minutes, stirring once halfway through, or until the steak is cooked to your liking and the vegetables are soft. You can warm up the flour tortillas in the oven or on the stove while the fajita mixture roasts. Serve the cooked steak and vegetable mix in warm tortillas. You can add salsa, sour cream, guacamole, or shredded cheese on top if you want to. Have fun with your tasty Sheet Pan Steak Fajitas!

Prep Time: 15 minutes

Cook Time: 20 minutes

Heistad Speidergruppe

[superficialife]

These vegan summer rolls are packed with fresh veggies and tofu, wrapped in rice paper, and served with a delicious homemade peanut sauce. They make a light and refreshing meal or snack, perfect for warm weather.

Ingredients: 8 rice paper wrappers. 1 block firm tofu, pressed and sliced into thin strips. 1 large carrot, julienned. 1 cucumber, julienned. 1 bell pepper, thinly sliced. 1 cup fresh mint leaves. 1 cup fresh cilantro leaves. 1 cup lettuce leaves. For Peanut Sauce:. 1/2 cup creamy peanut butter. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 tablespoon rice vinegar. 1 tablespoon lime juice. 1/4 cup water, or more as needed.

Instructions: Prepare all the vegetables and tofu as described. Soak rice paper wrappers in warm water for about 10-15 seconds until they become pliable. Place a damp kitchen towel on your work surface to prevent sticking. Lay a soaked rice paper wrapper on the towel. Layer a few strips of tofu and a small amount of each vegetable and herbs in the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat with the remaining ingredients. For the peanut sauce, whisk together all the ingredients in a bowl until smooth. Adjust consistency with water if needed. Serve the summer rolls with the peanut sauce for dipping.

Prep Time: 20 minutes

Cook Time: 0 minutes

Luiz Valerio Writer

[superficialife]

Indulge in this guilt-free, raw vegan dessert! This Healthy Raw Vegan Cookie Dough Cake is packed with wholesome ingredients and bursting with cookie dough flavor.

Ingredients: 2 cups raw cashews. 1 cup rolled oats. 1/2 cup almond flour. 1/2 cup maple syrup. 1/4 cup coconut oil. 2 tsp vanilla extract. 1/2 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Using a food processor, mix together almond flour, maple syrup, rolled oats, salt, and coconut oil until a dough forms. Add vegan chocolate chips and mix well. Put the dough into a cake pan that has been lined with parchment paper. Put it in the fridge for at least two hours to set. Cut it up and serve it cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

1st Class Wellness

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This Garlic Butter Mushroom Risotto is a creamy and flavorful dish that perfectly combines the earthiness of mushrooms with the richness of Parmesan cheese and the aromatic essence of garlic. It's a comforting and satisfying meal that's ideal for both casual dinners and special occasions.

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 2 tablespoons olive oil. 4 tablespoons butter. 4 cloves garlic, minced. 8 ounces mushrooms, sliced. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: In a saucepan, heat vegetable broth over low heat and keep it warm. In a separate large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Remove mushrooms and set aside. In the same skillet, add remaining 2 tablespoons of butter and Arborio rice. Toast the rice for 2-3 minutes, stirring constantly. Reduce heat to medium-low. Ladle in warm vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 20-25 minutes. Stir in cooked mushrooms and grated Parmesan cheese. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

Il Biscottaio Di Mattia Gabriele

[superficialife]

This vegan Strawberry Banana Smoothie is a tasty and healthy treat that you can have for breakfast or as a snack. This dessert is creamy, sweet, and full of fruity goodness.

Ingredients: 1 cup strawberries, hulled and sliced. 1 ripe banana, peeled and sliced. 1 cup non-dairy milk such as almond milk or coconut milk. 1/2 cup plain vegan yogurt. 1 tablespoon maple syrup or agave nectar. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: In a blender, combine the strawberries, banana, non-dairy milk, vegan yogurt, maple syrup or agave nectar, and vanilla extract. Blend until smooth and creamy. If desired, add ice cubes and blend again until smooth. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

blog with katrina

[superficialife]

Indulge in the tropical flavors of ripe mango and sweet melon blended with creamy dairy-free yogurt and coconut milk. This vegan Mango Melon Lassi is a refreshing and nutritious drink perfect for any time of the day, especially during hot summer days.

Ingredients: 1 ripe mango, peeled and diced. 1 cup chopped melon such as honeydew or cantaloupe. 1 cup dairy-free yogurt. 1/2 cup coconut milk. 1-2 tbsp maple syrup or agave nectar, to taste. 1/2 tsp ground cardamom. A few ice cubes optional. Fresh mint leaves, for garnish optional.

Instructions: In a blender, combine diced mango, chopped melon, dairy-free yogurt, coconut milk, maple syrup or agave nectar, and ground cardamom. Blend until smooth and creamy. If desired, add ice cubes and blend again for a frostier texture. Taste and adjust sweetness if necessary by adding more maple syrup or agave nectar. Pour the lassi into glasses and garnish with fresh mint leaves, if using. Serve immediately and enjoy the refreshing vegan Mango Melon Lassi!

Prep Time: 10 minutes

Cook Time: 0 minutes

skilo

[superficialife]

Whole-wheat apple sauce waffles are a tasty and healthy way to start the day. They have less than 400 calories and are filling. They have just the right amount of fiber and flavor.

Ingredients: 1 cup whole-wheat flour. 1/2 cup unsweetened applesauce. 1/2 cup low-fat milk. 1 egg. 1 tablespoon honey. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon cinnamon. 1/4 teaspoon vanilla extract. 1/2 cup diced apples. Cooking spray.

Instructions: In a mixing bowl, combine the whole-wheat flour, baking powder, baking soda, and cinnamon. In another bowl, whisk together the applesauce, milk, egg, honey, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the diced apples. Preheat your waffle iron and lightly grease it with cooking spray. Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden brown. Serve the waffles hot with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Melanie Gaudet

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This Lentil, Veal, and Zucchini Spelt Pasta is a nutritious and flavorful dish that combines tender veal, hearty lentils, and vibrant zucchini with wholesome spelt pasta. It's a light yet satisfying meal perfect for any occasion.

Ingredients: 200g spelt pasta. 200g lean veal, thinly sliced. 1 cup cooked lentils. 1 large zucchini, thinly sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the spelt pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Put thinly sliced veal in the pan and cook for two to three minutes on each side until browned. In a skillet, add thinly sliced zucchini and cook for three to four minutes, until the zucchini is soft. Add cooked spelt pasta and lentils that have been cooked. Add pepper and salt to taste. Add two to three more minutes of cooking to let the flavors blend. Take it off the heat and add some fresh basil leaves on top before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Il Biscottaio Di Mattia Gabriele