This is the Sims 3

Patricia Lynne - One Song Productions - 6th International Conference On Applied Chemistry And Biology - Art House 17 - Township Living

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This spooky chili is perfect for warming up on a chilly Halloween night. The addition of pumpkin puree adds a festive twist to this classic comfort food.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 green bell pepper, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz pumpkin puree. 2 cups beef broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cinnamon. Salt and pepper to taste.

Instructions: Fry garlic, onion, bell pepper, and ground beef in a pan until the beef turns brown. Put the beef mixture in the slow cooker. Put pumpkin puree, beef broth, chili powder, cumin, paprika, cinnamon, salt, and pepper in a slow cooker. Add diced tomatoes and black beans. Use a stir to mix. Put the lid on top and set the heat to low. Put your favorite chili toppings on top and serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

Gela98

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These carrot cake cupcakes are the best thing to eat for Easter! They taste great, are moist, and are topped with a smooth cream cheese frosting. You can also add walnuts and raisins if you want to change the taste and texture.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 cups finely grated carrots. 1/2 cup crushed pineapple, drained. 1/2 cup chopped walnuts optional. 1/4 cup raisins optional. Cream cheese frosting for topping.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, crushed pineapple, chopped walnuts if using, and raisins if using. Scoop the batter into 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. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with cream cheese frosting. Serve and enjoy your delicious Carrot Cake Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

English Bay Swim Club

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These Healthy Breakfast Egg Mugs are a quick and nutritious way to start your day. Packed with protein and colorful vegetables, they are perfect for a busy morning. You can customize them with your favorite ingredients and have a satisfying breakfast in just a few minutes!

Ingredients: 2 large eggs. 1/4 cup diced bell peppers. 1/4 cup diced tomatoes. 1/4 cup chopped spinach. 2 tablespoons shredded cheese optional. Salt and pepper to taste. Cooking spray or olive oil for greasing.

Instructions: Start by greasing two microwave-safe mugs or ramekins with cooking spray or a small amount of olive oil. In each mug, crack one large egg and gently pierce the yolk with a fork to prevent splattering during cooking. Add the diced bell peppers, diced tomatoes, and chopped spinach to each mug. You can also sprinkle shredded cheese on top if desired. Season with a pinch of salt and pepper to taste. Place the mugs in the microwave and cover them with microwave-safe plates or microwave-safe lids. Microwave each mug on high for about 1-2 minutes, or until the eggs are set and no longer runny. Cooking time may vary depending on your microwave's wattage, so keep an eye on them to avoid overcooking. Carefully remove the mugs from the microwave they will be hot and let them cool for a minute or two. Garnish with additional chopped spinach or herbs if desired and enjoy your healthy breakfast egg mugs!

Prep Time: 5 minutes

Cook Time: 2-3

Porcelain City

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A delightful treat, these Chocolate Heart Strawberry Cookies are ideal for Valentine's Day or any other special occasion. They have heart-shaped cookies drizzled with rich chocolate and topped with a fresh strawberry glaze. They're delicious as well as gorgeous!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 2 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon salt. 12-15 fresh strawberries, hulled and halved. 1 cup semi-sweet chocolate chips. Heart-shaped cookie cutter.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Roll out the cookie dough on a floured surface to about 1/4 inch thickness. Use the heart-shaped cookie cutter to cut out heart-shaped cookies from the dough. Place the heart-shaped cookies on the prepared baking sheet. Press a strawberry half onto the center of each cookie. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are set. 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. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled strawberry-topped cookies. Allow the chocolate to set before serving. Enjoy your delicious Chocolate Heart Strawberry Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

Verdegree

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Indulge in the irresistible combination of rich brownie cookies with the delightful crunch of Butterfinger candy bars. These cookies are a perfect blend of chocolatey goodness and buttery texture, making them a must-try for all cookie enthusiasts.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chopped Butterfinger candy bars. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped Butterfinger candy bars and semi-sweet chocolate chips. Drop spoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Robert J. Smith Plant Ecology

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This Blueberry-Caprese Salad is a delightful twist on the classic Caprese salad. The addition of fresh blueberries adds a burst of sweetness and color to this refreshing dish. Perfect for a summer gathering or as a light and healthy side dish.

Ingredients: 2 cups fresh blueberries. 2 cups cherry tomatoes, halved. 8 oz fresh mozzarella cheese, cubed. 1/4 cup fresh basil leaves, torn. 2 tbsp extra-virgin olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the fresh blueberries, halved cherry tomatoes, cubed fresh mozzarella, and torn basil leaves. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Drizzle the dressing over the salad. Season the salad with salt and pepper to taste. Gently toss everything together to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hottub Chemicals Ireland

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This Paleo Vegan Vanilla Ice Cream is a delicious dairy-free alternative made with creamy coconut milk, sweetened with maple syrup, and flavored with pure vanilla extract. It's perfect for those following a Paleo or vegan diet.

Ingredients: 2 cans full-fat coconut milk. 1/4 cup maple syrup. 2 teaspoons vanilla extract. Pinch of salt.

Instructions: Chill the cans of coconut milk in the refrigerator overnight. Open the cans and scoop out the thick coconut cream into a mixing bowl, leaving the watery part behind. Add maple syrup, vanilla extract, and a pinch of salt to the coconut cream. Using a hand mixer, beat the mixture until it becomes creamy and smooth. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Fran The Dog Walker

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This is a classic waffle recipe that is great for brunch or breakfast.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 1/4 cups milk. 1/3 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Warm up your waffle iron. Whisk the flour, sugar, baking powder, and salt together in a bowl. Separate the egg into a different bowl. Add the milk, vegetable oil, and vanilla extract. Beat the egg well. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Use oil or nonstick cooking spray to grease the waffle iron. Place the waffle iron that has already been heated with the waffle batter and cook it according to the maker's directions until it is golden brown and crispy. Top it with your favorite things and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Zario Games

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This is a great coffee recipe that lets you enjoy the rich flavors of chocolate, caramel, and dark rum. This is a great treat for a cozy evening or as a special drink after dinner.

Ingredients: 1 cup brewed coffee. 2 tablespoons chocolate syrup. 1 tablespoon caramel syrup. 1 ounce dark rum. 2 tablespoons whipped cream. Chocolate shavings optional. Caramel drizzle optional.

Instructions: Make yourself a cup of your favorite coffee. On a different plate, mix the chocolate syrup and caramel syrup together. Put the coffee that has been brewed into a mug for serving. Pour the chocolate-caramel syrup into the coffee and mix it well. For the coffee mix, add the dark rum and mix it in. Add a big dollop of whipped cream on top. Add chocolate shavings and a drizzle of caramel syrup if you want. Have fun with your tasty Chocolate-Caramel Rum Coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Alkmaar Andaman Pearl

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These Buttermilk Fried Chicken Fingers are crispy on the outside, tender on the inside, and bursting with flavor. They make for a delicious appetizer, snack, or even a main course. The buttermilk marinade ensures the chicken stays juicy, while the seasoned flour coating adds the perfect amount of crunch.

Ingredients: 1 lb chicken tenders. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. Oil for frying.

Instructions: Put chicken tenders in a bowl and cover them with buttermilk. In the fridge, let it sit for at least 30 minutes, or even overnight. Fill a small dish with water and mix the flour, garlic powder, paprika, salt, and black pepper together. Put oil in a pan and heat it over medium-high heat. Make sure that all of the chicken tenders that have been marinated are covered evenly in the flour mixture. With care, add the chicken tenders to the hot oil and fry for three to four minutes on each side, until they are golden brown and fully cooked. After the chicken fingers are done cooking, put them on a plate lined with paper towels to drain any extra oil. Serve hot with the sauce of your choice.

Prep Time: 40 minutes

Cook Time: 10 minutes

Trinity International Church

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A hearty and flavorful Crock Pot Chili with a mix of beans, ground beef, and savory spices. Perfect for a comforting meal that simmers to perfection in your slow cooker.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 can 28 oz crushed tomatoes. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat. Add chopped onions and minced garlic to the skillet, sauting until onions are translucent. Transfer the cooked beef, onions, and garlic to the crock pot. Add kidney beans, black beans, pinto beans, crushed tomatoes, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper to the crock pot. Mix well. Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing flavors to meld and beans to soften. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or green onions.

Prep Time: 20 minutes

Cook Time: 360 minutes

Rice 2018

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This recipe for Paleo Stevia Salmon blends the delicate sweetness of stevia with the rich flavor of salmon to create a tasty and nutritious meal that is ideal for a Paleo diet. The salmon is savory and fragrant thanks to the marinade's infusion of ginger, garlic, and coconut amino acids.

Ingredients: 4 salmon fillets. 2 tablespoons coconut aminos. 1 tablespoon apple cider vinegar. 1 tablespoon olive oil. 2 teaspoons minced garlic. 1 teaspoon grated ginger. 1 teaspoon powdered stevia. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Combine the coconut aminos, apple cider vinegar, olive oil, grated ginger, minced garlic, and powdered stevia in a small bowl. Arrange the salmon fillets onto a parchment paper-lined baking sheet. Make sure the salmon fillets are evenly coated by pouring the marinade over them. Give them fifteen minutes to marinate. To taste, add salt and pepper to the salmon fillets. Bake the salmon for 12 to 15 minutes, or until it is cooked through and flake easily with a fork, in an oven that has been preheated. Before serving, sprinkle sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ms. Kay's Blog

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This apricot almond tart combines the sweetness of ripe apricots with the nuttiness of almond flour, creating a delightful dessert. The addition of almond extract enhances the almond flavor in the filling, complementing the tartness of the apricots perfectly.

Ingredients: 1 sheet of frozen puff pastry, thawed. 1 cup almond flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 2 eggs. 1 teaspoon almond extract. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup apricot preserves. 1 cup fresh apricots, thinly sliced. 1/4 cup sliced almonds.

Instructions: Warm the oven up to 190C 375F. The puff pastry should be rolled out and put in a tart pan. Any extra should be cut off. Almond flour, sugar, softened butter, eggs, almond extract, vanilla extract, and salt should all be mixed together in a bowl. Mix until it's smooth. Spread the apricot preserves out on the bottom of the pastry in a thin layer. Place the almond filling on top of the apricot preserves and spread it out evenly. The sliced apricots should be put on top of the filling. Add sliced almonds on top of the apricots. The pie should be baked in a hot oven for 25 to 30 minutes, or until the filling is set and the pastry is golden brown. Wait until it's cool to serve. Have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

Tabanyaruu

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The creamy goodness of Greek yogurt, the sweetness of mixed berries, and the crunch of granola come together in this delicious and healthy treat. For a quick and filling breakfast or snack, it's the perfect mix of tastes and textures.

Ingredients: 1 cup Greek yogurt. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup granola. 2 tablespoons honey. Mint leaves for garnish.

Instructions: Put 1/4 cup of Greek yogurt at the bottom of a glass or bowl. Put some mixed berries on top of the yogurt. The granola should be spread out over the berries. Add half a tablespoon of honey to the granola. Do this again and again until the bowl or glass is full. Add a last dollop of Greek yogurt and a few berries to the top of the parfait. Add more sweetness by sprinkling the rest of the honey on top. Add some fresh mint leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Sama Africa

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A flavorful and hearty taco soup made in the slow cooker. Perfect for busy days, gatherings, or whenever you're craving a comforting meal with a Tex-Mex twist.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can 15 oz kidney beans, undrained. 1 can 15 oz corn, undrained. 1 can 15 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 packet taco seasoning mix. 1 1/2 cups beef broth. Optional toppings: shredded cheese, sour cream, chopped green onions, crushed tortilla chips.

Instructions: In a skillet, brown the ground beef and chopped onion until beef is no longer pink. Drain excess fat. Transfer the cooked beef and onion mixture to a slow cooker. Add kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning mix, and beef broth to the slow cooker. Stir to combine. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. Serve hot, optionally topped with shredded cheese, sour cream, chopped green onions, and crushed tortilla chips.

Prep Time: 15 minutes

Cook Time: 240 minutes

Anike Stander Photography

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This Slow Cooker Chicken Marsala recipe is a hassle-free way to enjoy the classic Italian dish. Tender chicken breasts simmered with savory mushrooms and Marsala wine create a rich and flavorful sauce.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1 cup sliced mushrooms. 1/2 cup Marsala wine. 1/2 cup chicken broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 tablespoon cornstarch. 2 tablespoons water. Fresh parsley for garnish.

Instructions: Put chicken breasts in the slow cooker after seasoning them with salt and pepper. Marsala wine, chicken broth, garlic, thyme, and mushrooms should all be put into the slow cooker. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. During the last 30 minutes of cooking, stir the ingredients into the slow cooker to make the sauce thicker. When the chicken is done and the sauce has thickened, serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Tribal Fusion Gypsy Dance

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This tasty, gluten-free Paleo recipe for 15-Minute Ginger Pork is ideal for a simple weeknight supper. It's a filling and nutritious meal because of the fresh ginger, colorful veggies, and soft pork slices.

Ingredients: 1 lb pork loin, thinly sliced. 2 tablespoons coconut aminos. 1 tablespoon fresh ginger, minced. 2 cloves garlic, minced. 2 tablespoons coconut oil. 1 red bell pepper, sliced. 1 zucchini, sliced. Salt and black pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a small bowl, mix coconut aminos, minced ginger, and minced garlic to make the marinade. Place the thinly sliced pork loin in a zip-top bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Let it marinate for 5 minutes while you prepare the vegetables. Heat coconut oil in a large skillet over medium-high heat. Add the marinated pork slices and stir-fry for 3-4 minutes until they start to brown and cook through. Remove them from the skillet and set aside. In the same skillet, add sliced red bell pepper and zucchini. Saut for 3-4 minutes until they are tender yet still crisp. Return the cooked pork to the skillet and stir everything together. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro leaves. Enjoy your quick and delicious Paleo ginger pork!

Prep Time: 5 minutes

Cook Time: 10 minutes

Grangeville Christian Reformed Church