Chris Sawin

Model Railway Club - Jornadas de detectives y astronautas - Llevataps Restaurant - rebelvampire - Original Italian Pizza

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If you like pumpkin spice and creamy cheesecake, you'll love these Pumpkin Cream Cheese Muffins. Great for fall mornings or any time you want something sweet!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp allspice. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 egg yolk. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. You can line a muffin tin with paper liners. Whisk the flour, brown sugar, baking powder, baking soda, salt, and spices together in a bowl. Mix the eggs, vanilla extract, vegetable oil, and pumpkin puree together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Mix the sugar, egg yolk, vanilla extract, and cream cheese in a different bowl until the mixture is smooth. There should be about a third of pumpkin batter in each muffin cup. Put a small amount of the cream cheese mixture in the middle of each cup. Then, fill each cup about two thirds of the way to the top with more pumpkin batter. Bake for 20 to 25 minutes, or until you can stick a toothpick in the muffin and it comes out clean. Let the muffins cool for 10 minutes in the pan, then move them to a wire rack to cool all the way through. Have fun with your tasty Pumpkin Cream Cheese Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

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This Mediterranean Tuna Salad is a refreshing and flavorful dish that combines the goodness of tuna with a variety of colorful vegetables and Mediterranean-inspired flavors. It's perfect for a light and healthy meal.

Ingredients: 2 cans of tuna, drained and flaked. 1 cucumber, diced. 1 red bell pepper, diced. 1 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/2 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 2 tablespoons extra virgin olive oil. 1 tablespoon red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine the flaked tuna, diced cucumber, diced red bell pepper, finely chopped red onion, cherry tomatoes, Kalamata olives, crumbled feta cheese, and chopped fresh parsley. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing. Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is well coated. Refrigerate the Mediterranean Tuna Salad for at least 30 minutes to let the flavors meld. Serve the salad on a bed of lettuce leaves and garnish with additional parsley if desired. Enjoy your Mediterranean-style tuna salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

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[thedodosconundrum]

Scones that are light and flaky and taste great with fresh oranges. Great as a treat for breakfast or afternoon tea!

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup heavy cream. 1/4 cup fresh orange juice. 2 tablespoons orange zest. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for glaze. 2 tablespoons fresh orange juice for glaze. 1 tablespoon orange zest for glaze.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the mixture until it resembles coarse crumbs. In a separate bowl, combine the heavy cream, fresh orange juice, orange zest, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick and cut it into 8 wedges. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown and cooked through. While the scones are baking, prepare the orange glaze by whisking together the powdered sugar, fresh orange juice, and orange zest. Once the scones are done, drizzle the orange glaze over them while they are still warm. Allow the glaze to set for a few minutes, and then serve your delicious orange cream scones.

Prep Time: 20 minutes

Cook Time: 15 minutes

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[thedodosconundrum]

This Blackberry Basil Chia Smoothie is a delicious and nutritious blend of blackberries, fresh basil, chia seeds, and creamy yogurt. It's a perfect way to start your day or enjoy as a healthy snack.

Ingredients: 1 cup fresh blackberries. 1 tablespoon chia seeds. 5-6 fresh basil leaves. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Wash the fresh blackberries and basil leaves thoroughly. In a blender, combine the fresh blackberries, chia seeds, basil leaves, Greek yogurt, and almond milk. If you prefer a sweeter smoothie, add honey to taste. Add ice cubes if you want a colder and thicker consistency. Blend until smooth and creamy, ensuring all ingredients are well combined. Pour the smoothie into a glass and garnish with extra basil leaves or blackberries if desired. Enjoy your refreshing Blackberry Basil Chia Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

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[thedodosconundrum]

Gado Gado, an Indonesian salad, with a vegan twist. This dish is both healthy and tasty. It has a lot of different colored vegetables, tofu, and a tasty peanut sauce. It doesn't have any gluten or dairy, so it's great for people who have to follow certain diets.

Ingredients: 2 cups shredded cabbage. 1 cup sliced cucumber. 1 cup sliced carrots. 1 cup bean sprouts. 1 cup boiled potatoes, diced. 1 cup firm tofu, cubed and fried. 1/2 cup roasted peanuts, chopped. 4 tbsp vegan peanut sauce. 2 tbsp sweet soy sauce. 1 tbsp lime juice.

Instructions: Follow the directions to get all the vegetables and tofu ready. Do not cut the potatoes until they are soft. Boil the tofu until it turns golden brown. Shred cabbage, slice cucumber, slice carrots, add bean sprouts, boiled diced potatoes, and fried tofu to a large bowl. Put vegan peanut sauce and sweet soy sauce on top of the tofu and vegetables. Add chopped peanuts on top. Add lime juice to the salad. Toss the ingredients together gently to mix them. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Texas Mesquite BBQ and Grill

[thedodosconundrum]

The nutty flavor of pistachios and the fresh taste of basil come together in this pistachio basil tart, which has a flaky puff pastry crust. Wow your guests with this delicious and one-of-a-kind dessert.

Ingredients: 1 sheet of pre-made puff pastry. 1 cup shelled pistachios, finely ground. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 eggs. 1/4 cup fresh basil leaves, finely chopped. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Powdered sugar for dusting optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Line a tart pan with the puff pastry sheet and cut off any extra dough. Put the ground pistachios, sugar, melted butter, eggs, chopped basil, vanilla extract, and salt in a bowl and mix them all together until they are well mixed. Spread the pistachio mixture out evenly in the tart shell that has been prepared. Heat the oven to 400F. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set. Take it out of the oven and let it cool down a bit before you serve it. If you want to add a little extra sweetness, you can dust the cake with powdered sugar before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

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[thedodosconundrum]

These gluten-free baked oatmeal bars are a delicious and nutritious snack or breakfast option. Packed with oats, almond flour, and sweetened naturally with maple syrup and coconut sugar, they are perfect for those following a gluten-free diet.

Ingredients: 2 cups gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup coconut sugar. 1 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup chopped nuts or dried fruits optional.

Instructions: Set the oven to 350F 175C and heat it up. A 9x9-inch baking pan should be greased. Put the oats, almond flour, coconut sugar, baking powder, cinnamon, and salt in a large bowl. Apple sauce, maple syrup, almond milk, melted coconut oil, and vanilla extract should all be added at this point. Mix everything together well. If you want to use chopped nuts or dried fruits, fold them in. Spread the mixture out evenly in the baking pan that has been prepared. After the oven is hot, bake for 25 to 30 minutes, or until golden brown and set. Let it cool all the way down before cutting it into bars. Keep at room temperature in a container that keeps air out for up to a week.

Prep Time: 10 minutes

Cook Time: 25 minutes

shrewsbury steampunk spectacular

[thedodosconundrum]

Everyone in the family will love these chocolate peanut butter banana popsicles because they taste great and are good for you. This is a rich frozen dessert made with creamy peanut butter, sweet bananas, and cocoa powder.

Ingredients: 2 ripe bananas. 1/4 cup creamy peanut butter. 1/4 cup cocoa powder. 2 tablespoons honey. 1/2 cup milk.

Instructions: Peel the bananas and cut them into chunks. In a blender, combine banana chunks, peanut butter, cocoa powder, honey, and milk. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

premio maraa de poesia 2017

[thedodosconundrum]

Delightful and creative cake pop bird cookies that are as fun to make as they are to eat. These whimsical treats will surely bring joy to kids and adults alike.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 teaspoon vanilla extract. 1 large egg. 1 cup chocolate chips. 24 lollipop sticks. 24 candy eyes. 12 orange candy triangles for beaks. 48 mini chocolate chips for wings. Assorted food coloring. Edible markers.

Instructions: Preheat the oven to 350F 175C. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Beat in the egg until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips. Scoop tablespoon-sized portions of dough and roll into balls. Place them on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10-12 minutes. 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. Once the cookies are completely cooled, melt a small amount of chocolate chips in the microwave for the 'glue'. Dip one end of a lollipop stick into the melted chocolate and gently insert it into the bottom of a cookie. Attach a candy triangle beak and two candy eyes onto the cookie using the melted chocolate as glue. For the wings, gently press two mini chocolate chips onto each side of the cookie. Allow the chocolate to set. Use assorted food coloring to tint small portions of the cookie dough for the bird's bodies. Shape the colored dough into bodies and attach them to the cookies. Use edible markers to draw additional details like feathers and feet on the bird bodies. Let the markers set and your cake pop bird cookies are ready to enjoy!

Prep Time: 45 minutes

Cook Time: 10 minutes

rebelvampire

[thedodosconundrum]

This salad is great for you because it is full of protein, fiber, and bright flavors. It goes well with a lot of things or by itself as a light meal. This dish is both filling and healthy because it has black beans, corn, fresh vegetables, and a zesty lime dressing.

Ingredients: 1 can 15 oz black beans, rinsed and drained. 1 cup corn kernels fresh or frozen, thawed. 1/2 red bell pepper, diced. 1/2 green bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 avocado, diced. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: In a large bowl, combine black beans, corn, bell peppers, red onion, cilantro, and avocado. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to coat. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Original Italian Pizza

[thedodosconundrum]

These Light and Fluffy Matcha Lemon Muffins are a delightful combination of earthy matcha and zesty lemon. They make for a perfect snack or breakfast treat!

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons matcha green tea powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup sour cream. 1/4 cup milk. 2 tablespoons lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a bowl, sift together the flour, matcha powder, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, milk, lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can enjoy these light and fluffy matcha lemon muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Mental Health Expert Online

[thedodosconundrum]

Creamy White Bean and Parmesan Mushroom Orzo is a delicious and satisfying pasta dish that combines the earthy flavors of mushrooms and the creaminess of Parmesan cheese. It's a quick and easy recipe that's perfect for a weeknight dinner.

Ingredients: 1 cup orzo pasta. 1 cup white beans, cooked and drained. 8 oz mushrooms, sliced. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. 2 tablespoons butter. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the orzo pasta. Remove the water and set it aside. Warm the butter and olive oil in a big pan over medium-low heat. Slice the mushrooms and mince the garlic and add them to the pan. It will take about 5 to 7 minutes of sauting until the mushrooms are soft and browned. Add the cooked orzo and white beans and mix them in. Add two to three more minutes of cooking to heat everything through. Turn the heat down to low and add the heavy cream. Add the grated Parmesan cheese and mix it in until the sauce is smooth and creamy. Add pepper and salt to taste. Add fresh parsley as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

AISKRIM KIFAYAH KEDAH

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This Boursin pasta with spring peas is a creamy and flavorful dish that comes together quickly for a satisfying meal. The Boursin cheese adds richness and depth to the sauce, while the peas bring a burst of freshness. Perfect for a cozy night in or a quick weeknight dinner.

Ingredients: 8 ounces pasta. 1 cup fresh or frozen peas. 1/2 cup Boursin cheese. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Grated Parmesan cheese for topping. Fresh chopped parsley for garnish.

Instructions: Cook the pasta according to package instructions. During the last 2 minutes of cooking, add the peas to the boiling water. Drain the pasta and peas, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add the cooked pasta and peas to the skillet. Stir in the Boursin cheese until melted and creamy, adding reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese and fresh chopped parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

premio maraa de poesia 2017

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This Easy Chicken Parmesan recipe is a crowd-pleaser! Tender chicken breasts are coated in a crispy breadcrumb-Parmesan mixture, baked until golden, then topped with marinara sauce and melted mozzarella cheese. It's a classic dish that's simple to make and sure to impress.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Season chicken breasts with salt and pepper. In a shallow dish, mix breadcrumbs and Parmesan cheese. In another shallow dish, beat eggs. Dip each chicken breast into beaten eggs, then coat with breadcrumb mixture, pressing gently to adhere. Place coated chicken breasts on a baking sheet lined with parchment paper. Bake in preheated oven for 20-25 minutes or until chicken is cooked through. Remove chicken from oven and spoon marinara sauce over each breast. Sprinkle mozzarella cheese on top of each breast. Return chicken to oven and bake for an additional 5-7 minutes, or until cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

eleana antonaki

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Enjoy the rich, creamy flavors of peanut butter and chocolate with these keto- and low-carb fat bombs. These are ideal for anyone on a paleo or ketogenic diet as a snack or dessert.

Ingredients: 4 oz cream cheese, softened. 1/4 cup natural peanut butter. 2 tbsp coconut oil, melted. 2 tbsp unsweetened cocoa powder. 1 tsp vanilla extract. 1-2 tbsp powdered erythritol or sweetener of your choice adjust to taste. Pinch of salt.

Instructions: Softened cream cheese, natural peanut butter, melted coconut oil, vanilla extract, powdered erythritol, and a dash of salt should all be combined in a mixing bowl. Blend all ingredients until smooth and well combined. Use silicone molds or paper liners to line a mini muffin tin. Using a spoon, fill each muffin cup approximately halfway with the mixture. The fat bombs should set for at least two hours, or until firm, in the freezer muffin tin. After the fat bombs solidify, take them out of the muffin tin and place them in the freezer in an airtight container. Savor these chocolate peanut butter cream cheese fat bombs, low in carbs and suitable for keto, whenever you're craving something sweet and filling!

Prep Time: 15 minutes

Cook Time: 120 minutes

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Make sweet and tangy strawberry jam effortlessly in your Crockpot Express. This recipe is quick and yields a delightful jam that you can spread on toast or use in various recipes.

Ingredients: 4 cups fresh strawberries, hulled and diced. 2 cups granulated sugar. 1 lemon, juiced. 1 packet of pectin about 1.75 oz. 1/4 cup water.

Instructions: Place the diced strawberries and lemon juice into the Crockpot Express. In a separate bowl, mix the pectin with water until dissolved. Add the pectin mixture and granulated sugar to the strawberries in the Crockpot Express. Stir well to combine all the ingredients. Close the lid and set the Crockpot Express to 'Jam' mode for 20 minutes. After 20 minutes, release the pressure and open the lid. Stir the jam to ensure it's well mixed. Close the lid again and set to 'Jam' mode for another 10 minutes. Once the jam is done, carefully transfer it into sterilized jars while it's still hot. Seal the jars and allow them to cool to room temperature before storing in the refrigerator. Your delicious homemade Crockpot Express Strawberry Jam is ready to enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Fuora Dance Project

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This Spinach Artichoke Dip made in a slow cooker is a simple and tasty appetizer that is great for parties or get-togethers. A creamy and tasty dip is easy to make with only a few simple ingredients and very little work.

Ingredients: 1 10 oz package frozen chopped spinach, thawed and drained. 1 14 oz can artichoke hearts, drained and chopped. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1 cup sour cream. 1 cup mayonnaise. 1 teaspoon minced garlic. 1/2 teaspoon onion powder. 1/2 teaspoon black pepper.

Instructions: Put everything in a slow cooker and stir it around a lot. Cover and cook on low for two to three hours, stirring every now and then, until the cheeses melt and the dip is warm all the way through. Warm it up and serve it with bread slices, tortilla chips, or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 120 minutes

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