Tess O

utah station - roommates - felsman fellowship - karpeles manuscript library - michael k taylor

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This vegan Roasted Broccoli & Apple Salad with Lemon Tahini Dressing is a refreshing and nutritious dish that combines the earthy flavors of roasted broccoli with the sweetness of apples, topped with a creamy and tangy tahini dressing.

Ingredients: 2 cups broccoli florets. 1 apple, thinly sliced. 2 tablespoons tahini. 2 tablespoons lemon juice. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper, to taste. 2 tablespoons chopped walnuts optional. 2 tablespoons dried cranberries optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Place broccoli florets on a baking sheet and season with salt and pepper. Brush with olive oil. Broccoli should be roasted in a hot oven for 15 to 20 minutes, or until it is soft and slightly charred. Get a small bowl and mix tahini, lemon juice, and maple syrup with a whisk. This will make the dressing. Put roasted broccoli, apple slices, walnuts, and cranberries if using in a large bowl. Pour the lemon-tahini dressing over the salad and gently toss it to cover it. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 10 minutes

Cook Time: 20 minutes

fanimated

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Enjoy these gummy bears without feeling bad about it. They are great for people who are on a ketogenic diet. They don't have any sugar and taste great with fruit!

Ingredients: 1/2 cup water. 1/2 cup sugar-free flavored gelatin powder such as Jello. 2 tablespoons unflavored gelatin powder. 1-2 tablespoons erythritol or monk fruit sweetener optional, adjust to taste. Gummy bear molds.

Instructions: In a small saucepan, pour water and sprinkle both gelatin powders over it. Let it sit for a few minutes to bloom. Place the saucepan over low heat and stir until the gelatin is completely dissolved. If using sweetener, stir it into the mixture until dissolved. Remove from heat and carefully pour the mixture into gummy bear molds using a dropper or small spoon. Place the molds in the refrigerator and let them set for at least 2 hours or until firm. Once set, carefully remove the gummy bears from the molds. Store in an airtight container in the refrigerator.

Prep Time: 10 minutes

Cook Time: 5 minutes

moanalua elementary school

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These grilled chicken skewer burgers wrapped in bacon are the best burgers ever. Chicken breasts that are juicy and wrapped in crispy bacon. They are glazed with barbecue sauce and served with all of your favorite burger toppings. It's a tasty treat for anyone who likes barbecue!

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of bacon. 4 burger buns. 4 slices of cheddar cheese. 1/2 cup of barbecue sauce. Lettuce leaves. Tomato slices. Red onion slices. Salt and pepper to taste. 4 wooden skewers, soaked in water.

Instructions: Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper. Wrap each chicken breast with 2 slices of bacon, securing with toothpicks if needed. Thread the bacon-wrapped chicken onto the soaked wooden skewers. Place the chicken skewers on the grill and cook for about 15-20 minutes, turning occasionally, until the bacon is crispy and the chicken is cooked through reaching an internal temperature of 165F or 74C. During the last few minutes of grilling, brush the chicken skewers with barbecue sauce and cook until the sauce caramelizes and becomes slightly sticky. While the chicken skewers are grilling, toast the burger buns on the grill until they are lightly browned. Place a slice of cheddar cheese on each chicken skewer and let it melt slightly. Assemble the burger by placing lettuce leaves, tomato slices, and red onion slices on the bottom bun. Remove the chicken skewer from the wooden skewer and place it on top of the veggies. Drizzle some additional barbecue sauce on top of the chicken if desired. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

iisaku kunstide kool

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A tasty change from regular lasagna are these Butternut Squash and Spinach Lasagna Rolls. The spinach and creamy butternut squash filling make a tasty and comforting dish that's great for a cozy dinner.

Ingredients: 9 lasagna noodles. 2 cups butternut squash puree. 1 cup ricotta cheese. 1 cup chopped spinach. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh basil. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/4 teaspoon nutmeg. Salt and pepper to taste. 1 1/2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions. Drain and set aside. In a mixing bowl, combine butternut squash puree, ricotta cheese, spinach, Parmesan cheese, basil, garlic, oregano, nutmeg, salt, and pepper. Spread a thin layer of marinara sauce on the bottom of a baking dish. Lay out cooked lasagna noodles and spread a generous spoonful of the butternut squash mixture onto each noodle. Roll up the noodles and place them seam-side down into the baking dish. Top the rolls with the remaining marinara sauce and sprinkle with mozzarella cheese. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with additional basil if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes

vijay ramesh

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Enjoy the complex flavors of this Black Forest Pot Roast, which is made with tender beef cooked with a mix of sweet and savory ingredients like cherries, cocoa powder, red wine, and balsamic vinegar. This dish sounds amazing because it looks like it will melt in your mouth and taste so good.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1/2 cup red wine. 1/4 cup balsamic vinegar. 1/4 cup soy sauce. 1/4 cup honey. 1 onion, sliced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp black pepper. 1/4 cup cocoa powder. 1 cup cherries, pitted. 2 tbsp cornstarch. 2 tbsp water.

Instructions: Put beef chuck roast in a slow cooker. Soy sauce, honey, onion, garlic, thyme, rosemary, black pepper, and cocoa powder should all be mixed together in a bowl. Put the mix on top of the roast. On low heat, cover and cook for 7 to 8 hours, or until the beef is soft. Cherry is added in the last hour of cooking. The roast and cherries should be taken out of the slow cooker when they are done. To make a slurry, mix cornstarch and water in a small bowl. Pour the slurry into the slow cooker and mix it in. This will make the sauce thicker. Cut the roast into pieces and put them on a plate with the sauce. Have fun!

Prep Time: 15 minutes

Cook Time: 480 minutes

dub club baseball

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With this tasty Bacon and Sausage Waffles recipe, you can add a savory touch to regular waffles. There is bacon, sausage, and cheese on these waffles, which make them great for a hearty breakfast or brunch.

Ingredients: 2 cups waffle mix. 1 cup milk. 1 egg. 1/2 cup cooked bacon bits. 1/2 cup cooked sausage crumbles. 1/4 cup shredded cheddar cheese. Cooking spray.

Instructions: Follow the directions that came with your waffle iron to get it hot. Put the waffle mix, milk, and egg in a bowl and mix them together. Mix the batter until it's smooth. Add the cooked sausage crumbles, bacon bits, and cheddar cheese shreds to the batter and mix them in. Use cooking spray to lightly grease the waffle iron so that it doesn't stick. Use the right amount of batter for your waffle iron size when you pour it onto a hot waffle iron. Take the waffle iron lid off and cook the waffles for the amount of time the manufacturer says, until they are golden brown and crisp. Remove the waffles from the iron with care, and serve them hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

inferno trail

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Indulge in the nostalgia of childhood with these homemade cosmic brownies. They are fudgy, rich, and topped with colorful sprinkles, just like the classic store-bought version.

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup rainbow sprinkles.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking pan. In a microwave-safe bowl, melt the butter in 20-second intervals until fully melted. In a separate large mixing bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Stir the melted butter into the sugar mixture until smooth and well incorporated. Sift the cocoa powder, flour, and salt into the wet ingredients, and gently fold until just combined. Be careful not to overmix. Fold in the semisweet chocolate chips. Pour the brownie batter into the greased baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake. Remove the brownies from the oven and immediately sprinkle the rainbow sprinkles on top while they are still warm, gently pressing them into the surface. Allow the brownies to cool completely in the pan on a wire rack before cutting them into squares. Enjoy your homemade cosmic brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

phyllis fitzsimons

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This Baked Mini Falafel Salad is a tasty and healthy option for a quick lunch or dinner. The crispy falafel adds a satisfying crunch to the fresh mixed greens, while the tangy dressing ties everything together.

Ingredients: 1 cup of mini falafel. 4 cups of mixed greens e.g., lettuce, spinach, arugula. 1/2 cup of cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup of feta cheese, crumbled. 2 tablespoons of olive oil. 2 tablespoons of lemon juice. 1 teaspoon of ground cumin. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the small falafel on a baking sheet and bake them for 12 to 15 minutes, or until they are hot and crispy. Make the salad while the falafel is baking. Mix the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese together in a large bowl. Salt and pepper should be mixed with the olive oil, lemon juice, ground cumin, and salt in a small bowl. Let the falafel cool down a bit after baking, then add them to the salad. Pour the dressing over the salad and mix everything together until it's well covered. Serve your Baked Mini Falafel Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

eaa artists gallery

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Enjoy the rich tastes of bacon, cream cheese, cheddar, and maple syrup all in one delicious dip. Great for parties, game nights, or any other event where you want to stand out!

Ingredients: 1 lb bacon, cooked crispy and crumbled. 8 oz cream cheese, softened. 1 cup sour cream. 1 cup shredded cheddar cheese. 1/4 cup green onions, chopped. 1/4 cup chopped pecans. 2 tbsp maple syrup. 1 tsp garlic powder. 1/2 tsp black pepper.

Instructions: Softened cream cheese and sour cream should be mixed together in a bowl until the mixture is smooth. Shred the cheddar cheese and mix it in with the chopped pecans, green onions, maple syrup, garlic powder, and black pepper. Combine well. Add crumbled crispy bacon and mix it in until it's spread out evenly. Put it in the fridge with the lid on for at least an hour before serving so the flavors can mix. You can eat it with crackers, chips, or vegetables of your choice.

Prep Time: 15 minutes

Cook Time: 0 minutes

polboske

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Indulge in the rich flavors of Nutella and peanut butter chips in these delectable blondies. The Nutella swirl adds a gooey, chocolatey element that perfectly complements the chewy texture of the blondies.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup peanut butter chips. 1/4 cup Nutella.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9x9-inch baking pan. In a small bowl, whisk together flour, baking powder, and salt. In a separate large bowl, mix melted butter and brown sugar until well combined. Add egg and vanilla extract to the butter mixture, stirring until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in peanut butter chips. Spread the batter evenly into the prepared pan. Drop spoonfuls of Nutella onto the batter, then use a knife to swirl it into the batter. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

author reader cheerleader

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Sara's Strawberry Tabbouleh is a delightful twist on the classic tabbouleh salad, incorporating the sweetness of fresh strawberries with the traditional flavors of parsley, mint, and lemon. It's a light and refreshing dish perfect for a summer day.

Ingredients: 1 cup bulgur wheat. 1 1/2 cups boiling water. 1 pint fresh strawberries, hulled and diced. 1 cup chopped fresh parsley. 1/2 cup chopped fresh mint leaves. 1/2 cup finely chopped red onion. 1/4 cup fresh lemon juice. 1/4 cup extra-virgin olive oil. Salt and pepper to taste. Crumbled feta cheese for garnish optional.

Instructions: Place the bulgur wheat in a large bowl. Pour the boiling water over the bulgur wheat, cover, and let it sit for about 20 minutes or until the water is absorbed. Fluff the bulgur with a fork and let it cool to room temperature. In a separate bowl, combine the diced strawberries, chopped parsley, chopped mint, and finely chopped red onion. In a small bowl, whisk together the fresh lemon juice and extra-virgin olive oil. Season with salt and pepper to taste. Pour the dressing over the bulgur wheat and toss to coat. Add the strawberry mixture to the bulgur wheat and gently toss to combine. Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with crumbled feta cheese, if desired, before serving. Enjoy your refreshing Strawberry Tabbouleh!

Prep Time: 30 minutes

Cook Time: 0 minutes

weinbau windholz

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You can enjoy the tastes of rotisserie chicken and quinoa in this salad, which is also good for you. This dish is great for lunch or dinner because it is healthy and full of protein and fresh vegetables.

Ingredients: 1 cup cooked quinoa. 2 cups shredded rotisserie chicken. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put the shredded rotisserie chicken and cooked quinoa in a large bowl. The red bell pepper, red onion, parsley, feta cheese, and Kalamata olives should all be added to the bowl. Put the extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small jar. Mix them together to make the dressing. Mix well by shaking. Cover the salad with the dressing, then toss it all together until it's well sealed. You can serve it right away or put it in the fridge for a few hours to let the flavors mix. Enjoy your quinoa salad and rotisserie chicken, which are both high in protein.

Prep Time: 15 minutes

Cook Time: 0 minutes

reclamation room

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On hot summer days, these Stone Fruit & Yogurt Popsicles are a tasty and cool treat. A perfectly balanced flavor is made by putting together sweet stone fruits, creamy Greek yogurt, and a bit of honey.

Ingredients: 2 cups mixed stone fruits peaches, plums, apricots, pitted and chopped. 2 cups Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract.

Instructions: In a blender, puree the mixed stone fruits until smooth. In a mixing bowl, combine the fruit puree, Greek yogurt, honey, and vanilla extract. Mix well. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until solid. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

plus os

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Spicy black bean quesadillas are a flavorful and satisfying meal that combines the goodness of black beans, corn, and melted cheese. The spices add a kick to the dish, making it a perfect choice for a quick and delicious lunch or dinner.

Ingredients: 2 cups black beans, cooked and drained. 1 cup corn kernels, frozen or fresh. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small flour tortillas. 2 tablespoons olive oil.

Instructions: In a bowl, combine black beans, corn, tomatoes, cheddar cheese, red onion, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well. Place a tortilla on a flat surface and spoon a generous amount of the bean mixture onto one half of the tortilla. Fold the other half over the filling, creating a half-moon shape. Press down gently to seal the edges. In a large skillet, heat olive oil over medium heat. Place the quesadilla in the skillet and cook until the tortilla is golden brown and the filling is heated through, about 3-4 minutes per side. Repeat with the remaining tortillas and filling. Slice the quesadillas into wedges and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

bridal makeup by michelle

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Have fun with these 8 tasty and healthy vegan salad dressings that you can make at home. There is a tangy sweetness to this balsamic vinaigrette that makes any salad taste great.

Ingredients: 1/4 cup balsamic vinegar. 2 tablespoons Dijon mustard. 1 clove garlic, minced. 1 tablespoon maple syrup. 1/4 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and maple syrup. Slowly drizzle in the olive oil while whisking continuously until well combined and emulsified. Season with salt and pepper to taste. Serve immediately over your favorite salad.

Prep Time: 5 minutes

Cook Time: 0 minutes

melissa haupsteen

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These fudgy brownies are loaded with chocolate and are perfect for when you're craving something sweet. They're simple to make and even simpler to eat!

Ingredients: 1 cup butter. 2 cups sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 3/4 cup unsweetened cocoa powder. 1/2 teaspoon salt. 1/2 teaspoon baking powder.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a medium saucepan, melt butter over low heat. Stir in sugar until well blended. Remove from heat. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until the edges begin to pull away from the sides of the pan. Allow brownies to cool before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

bring strapped to peoria

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The smokiness of chipotle, the earthiness of kale, and the gooeyness of cheddar cheese come together in this Smoky Kale & Chipotle Grilled Cheese sandwich, which is a wonderful mix of flavors. It is perfectly grilled between two slices of whole grain bread.

Ingredients: 2 slices of whole grain bread. 1 cup chopped kale. 2 slices of cheddar cheese. 1 chipotle pepper in adobo sauce, minced. 1 tablespoon mayonnaise. 1 tablespoon butter.

Instructions: Heat a skillet over medium heat. Spread mayonnaise on one side of each bread slice. Layer one slice of bread, mayo side down, with one slice of cheddar cheese, chopped kale, minced chipotle pepper, and another slice of cheddar cheese. Top with the second bread slice, mayo side up. Spread butter on the outside of the sandwich. Place the sandwich in the skillet and cook until golden brown on each side and cheese is melted, about 3-4 minutes per side. Slice the sandwich diagonally and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

adina crawford