Tewhitney

my wales - Philippe G. Vidon - nyman hall - mar thoma liberal catholic church - Westman Parent

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société internationale d’ergologie

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Louisville Trading

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Great Adventure Camping

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P?átelé - Irena Sarplaninac

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canyon high school

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Mountain Clay

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International Conference on Electrical, Electronic and Systems Engineering

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Salon Abby

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Parental Alienation is Domestic Violence

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The cheese on these Hot Ham and Swiss Croissants melts in your mouth. Great for a quick and tasty dinner or lunch.

Ingredients: 4 croissants, sliced. 8 slices of ham. 8 slices of Swiss cheese. 2 tablespoons Dijon mustard. 2 tablespoons mayonnaise. 1 tablespoon honey. 1 tablespoon melted butter.

Instructions: Set the oven to 350F 175C and heat it up. Dijon mustard should be spread on the bottom half of each croissant. On top of the mustard, put slices of ham and Swiss cheese. Put honey and mayonnaise in a small bowl and mix them together. It should be spread on the top halves of the croissants. To make a sandwich, put the two halves of the croissant together. Melt some butter and brush it on top of the croissants. In a baking sheet, put the sandwiches. Bake for 10 to 12 minutes, or until the croissants are golden brown and the cheese melts. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10-12

psychologist lilian shin

[tewhitney]

This breakfast smoothie is tasty and good for you because it has beets, strawberries, and spinach in it. It gives you a lot of energy and vitamins right at the start of the day.

Ingredients: 1 small beet, peeled and chopped. 1 cup strawberries, hulled. 1 ripe banana, peeled. 1 cup spinach leaves. 1/2 cup plain Greek yogurt. 1 tablespoon honey optional. 1 cup almond milk.

Instructions: In a blender, combine chopped beet, strawberries, banana, spinach, Greek yogurt, and honey if using. Pour in almond milk. Blend until smooth and creamy. Pour into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

sign creations

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A comforting and hearty casserole featuring fluffy twice-baked potatoes mixed with creamy cheese and tender broccoli, baked to perfection.

Ingredients: 4 large russet potatoes. 2 cups broccoli florets, steamed. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup milk. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Clean the potatoes well and poke them a few times with a fork. For 45 to 60 minutes, or until soft, bake the potatoes right on the oven rack. In a large bowl, scoop out the flesh from the potatoes after cutting them in half lengthwise. Make sure to leave a thin layer of potato inside the skins. In a bowl, mash the potato flesh. Next, add the sour cream, milk, butter, salt, and pepper, and mix everything together until it's well split. Add the steamed broccoli florets and half of the cheddar cheese that has been shred. Add the mashed potatoes to the inside of each potato skin and put them in a baking dish. Cover the filled potato skins with the rest of the shredded cheddar cheese. Put it in an oven that has already been heated for 20 to 25 minutes, or until the cheese melts and bubbles. If you want, you can serve it hot with chopped green onions on top.

Prep Time: 20 minutes

Cook Time: 90 minutes

mithun kumar

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Indulge in the rich flavors of chai, cheesecake, and pumpkin spice with these decadent brownie bars. Perfect for autumn gatherings or any time you crave a delightful dessert!

Ingredients: 1 box brownie mix. 2 teaspoons chai spice mix. 16 ounces cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 1 cup white chocolate chips. 1/4 cup pumpkin puree. 1/2 teaspoon pumpkin pie spice.

Instructions: Preheat oven to 350F 175C and line a 9x13-inch baking pan with parchment paper. Prepare brownie mix according to package instructions, adding 1 teaspoon of chai spice mix to the batter. Pour batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs. In a mixing bowl, beat cream cheese, sugar, eggs, vanilla extract, and remaining chai spice mix until smooth and creamy. Pour cheesecake batter over the baked brownie layer. Return the pan to the oven and bake for an additional 25-30 minutes or until the cheesecake layer is set. Let cool completely. In a small saucepan, heat heavy cream until just simmering. Remove from heat and stir in white chocolate chips until melted and smooth. Add pumpkin puree and pumpkin pie spice, stirring until well combined. Spread pumpkin spice ganache evenly over the cooled cheesecake layer. Refrigerate for at least 2 hours or until set. Slice into bars and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 55 minutes

El Comal

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These Chocolate Hazelnut Winter Wonderland Cupcakes are the perfect treat for a cozy winter day. The combination of rich chocolate and creamy hazelnut spread will warm your heart, while the optional toppings add a festive touch to your cupcakes.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1/2 cup milk. 1/2 cup sour cream. 1/4 cup chocolate hazelnut spread. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup chopped hazelnuts optional, for topping. 1/4 cup mini marshmallows optional, for topping. Powdered sugar for dusting optional, for topping.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Combine the dry ingredients with the wet ingredients in batches, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing until just combined. Gently fold in the chocolate hazelnut spread to create a marbled effect in the batter. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally decorate the cupcakes with chopped hazelnuts, mini marshmallows, and a dusting of powdered sugar to create a winter wonderland theme.

Prep Time: 20 minutes

Cook Time: 18 minutes

agility brandys

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For a quick and tasty snack or starter, these Tuna Meets Salmon Mini Toasts are great. Putting together salty tuna and smokey salmon makes a delicious flavor that will make your taste buds happy. They're also simple to make and look great on any party platter.

Ingredients: 6 slices of mini toasts. 1 can of tuna, drained. 100g smoked salmon slices. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Fresh dill for garnish.

Instructions: Fill a bowl with mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Add the drained tuna and mix it all together. Cover every mini toast slice with the tuna mixture. Put a piece of smoked salmon on top of each piece of toast. Add fresh dill as a garnish. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Hamilton Jewish Community

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A rich and comforting chowder filled with smoky salmon, crispy bacon, and sweet corn, perfect for a cozy meal.

Ingredients: 6 slices bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 2 cups chicken broth. 2 cups diced potatoes. 1 cup corn kernels. 1 cup heavy cream. 8 oz smoked salmon, chopped. 1/4 cup chopped parsley. Salt and pepper to taste.

Instructions: In a large pot, cook bacon until crispy. Remove bacon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add diced onion to the pot and cook until softened, then add minced garlic and cook for another minute. Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes. Stir in corn kernels and heavy cream, then add chopped smoked salmon. Cook for another 5 minutes. Season with salt and pepper to taste, then stir in chopped parsley. Serve hot, garnished with reserved crispy bacon. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Jacksonville Elementary School PTA

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Indulge in the festive flavors of peppermint and candy canes with this easy no churn ice cream recipe. Creamy, sweet, and refreshing, it's perfect for holiday gatherings or anytime you're craving a cool treat.

Ingredients: 2 cups heavy cream. 14 oz sweetened condensed milk. 1 teaspoon peppermint extract. 1/2 cup crushed candy canes.

Instructions: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and peppermint extract until combined. Fold in the crushed candy canes. Pour the mixture into a loaf pan or airtight container. Cover with plastic wrap or a lid and freeze for at least 6 hours or until firm. Once frozen, scoop and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

first presbyterian church