Tim Furey

Anchor Text - Blue Mountain Yoga - fr. thomas reeves - société internationale d’ergologie - Helenas Salon

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Pinecrest Parent Council

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Paige A Mitchell

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alp

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Darley Abbey

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Fatty George

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Society 8 me

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gbar roadshow

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Mount Lorne Co Housing

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The flavors of pumpkin, cream cheese, and warm spices combine in a soft and chewy cookie in these Pumpkin Cheesecake Snickerdoodles. They are ideal for fall gatherings or whenever you want a tasty treat!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for rolling. 1 teaspoon ground cinnamon for rolling.

Instructions: Spread the butter and 1 cup of sugar out in a large bowl and mix them together until the butter is light and fluffy. Mix the pumpkin puree, egg, and 1 teaspoon of vanilla extract together in the bowl until everything is well mixed. Mix the flour, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves together in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a smooth dough forms. Put the dough in the fridge for at least an hour with the lid on. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. This will be used for rolling. Melt the cream cheese and mix it with 1/4 cup of sugar and 1 teaspoon of vanilla extract in a different bowl. Beat the mixture until it is smooth and creamy. Put a little over a tablespoon of the cookie dough on a flat surface and add a little cheesecake filling in the middle. Make sure the dough is well sealed around the filling, then roll it into a ball. Cover the ball evenly with the cinnamon-sugar mix, then put it on the baking sheet that has been prepared. Do the first two steps again with the rest of the dough and filling. Press down gently on each cookie with the bottom of a glass to make them a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Serve these tasty Pumpkin Cheesecake Snickerdoodles and enjoy them!

Prep Time: 20 minutes

Cook Time: 12 minutes

dalahäst stuteri swe

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These Almond Flour Cookies are not only vegan but also paleo-friendly, made with wholesome ingredients. They have a lovely nutty flavor and a soft, chewy texture that will satisfy your cookie cravings.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup dairy-free chocolate chips optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the almond flour, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt until well combined. If desired, fold in the dairy-free chocolate chips. Take about 1 tablespoon of dough and roll it into a ball. Place the ball on the prepared baking sheet and flatten it with your fingers. Repeat this step with the remaining dough. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Almond Flour Cookies Vegan, Paleo!

Prep Time: 15 minutes

Cook Time: 12 minutes

lindy explosion festival

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A delicious vegetarian twist on the classic tuna melt sandwich, using chickpeas as a protein-packed alternative to tuna.

Ingredients: 1 can chickpeas, drained and rinsed. 1 can tuna, drained. 1/4 cup mayonnaise. 1/4 cup diced celery. 1/4 cup diced red onion. 1 tablespoon lemon juice. Salt and pepper to taste. 4 slices bread. 4 slices cheese cheddar or mozzarella. 2 tablespoons butter.

Instructions: Use a fork or potato masher to mash the chickpeas in a bowl. Mix the mashed chickpeas with the celery, red onion, lemon juice, salt, and pepper. Combine well. Set a skillet on medium heat to warm it up. Each piece of bread should have butter on one side. Put two pieces of bread on the pan, buttered side down. Spread the chickpea and tuna mix out evenly on the bread slices in the pan. Put a slice of cheese on top of each one. Put the last few slices of bread on top, buttered side facing up. Let it cook until the bottom is golden brown and the cheese melts. Carefully turn it over and cook the other side. Take it off the heat when both sides are golden brown and the cheese is melted. On a diagonal, cut the sandwiches and serve them hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

kaninagare

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Indulge in the delightful flavor of peppermint with these homemade marshmallows. Perfect for hot cocoa or gifting during the holiday season!

Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1/2 teaspoon peppermint extract. 1/2 cup powdered sugar for dusting. Crushed candy canes optional, for garnish.

Instructions: Sprinkle the gelatin over the half cup of cold water in a mixing bowl. Give it five minutes to sit. Place 1/4 cup of cold water, corn syrup, and granulated sugar in a saucepan. Stirring constantly, heat over medium-high heat until sugar dissolves. Without stirring, bring the sugar mixture to a boil and let it reach 240F 115C on a candy thermometer. Take off the heat right away. Start whisking the gelatin mixture at a low speed using an electric mixer. Avoiding the beaters, slowly pour the hot sugar syrup into the gelatin. Turn the mixer up to high and beat until the mixture thickens and becomes frothy, ten to fifteen minutes. After adding the peppermint extract and salt, beat for an extra two minutes. Sprinkle powdered sugar into a 9 x 9-inch 23 x 23 cm baking pan. Using a spatula to smooth the top, pour the marshmallow mixture into the pan that has been prepared. Crushed candy canes can be added for a peppermint twist if desired. Allow the marshmallows to cure for at least four hours, or over night, at room temperature. When the marshmallow is set, take it out of the pan, dust a cutting board with powdered sugar, and cut it into squares or cut it into shapes with cookie cutters. To keep the marshmallows from sticking, toss them in more powdered sugar. Savor your homemade marshmallows with peppermint!

Prep Time: 20 minutes

Cook Time: 10 minutes

mount mitchell

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A tasty vegan sandwich with a crunchy vegan burger patty, creamy avocado, fresh vegetables, and tangy sauces between two slices of healthy whole grain bread.

Ingredients: 1 vegan burger patty. 2 slices of whole grain bread. 1 tomato, sliced. 1/4 red onion, thinly sliced. 1/2 avocado, mashed. Handful of lettuce leaves. 1 tablespoon vegan mayonnaise. 1 teaspoon mustard. Salt and pepper to taste.

Instructions: Cook the vegan burger patty according to package instructions until crispy and heated through. Toast the whole grain bread slices until golden brown. Spread mashed avocado on one side of each bread slice. On one bread slice, layer lettuce leaves, tomato slices, and red onion slices. Place the cooked vegan burger patty on top of the veggies. Spread vegan mayonnaise and mustard on the other bread slice. Season with salt and pepper to taste. Close the sandwich with the mayo-mustard side on top of the burger patty. Slice the sandwich in half diagonally and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

muuh

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Learn how to make perfectly tasting scrambled eggs every time with this easy recipe. These eggs are creamy, fluffy, and simply delicious!

Ingredients: 4 large eggs. 2 tablespoons butter. Salt and pepper to taste. 2 tablespoons milk optional.

Instructions: Crack the eggs into a bowl and beat them until well combined. Heat a non-stick skillet over medium-low heat and add the butter. Once the butter is melted and foamy, pour in the beaten eggs. Stir the eggs continuously with a spatula, gently pushing them from the edges towards the center. If using, add milk to the eggs for extra creaminess and continue stirring. Cook the eggs for 2-3 minutes or until they are just set but still slightly runny. Remove the skillet from heat; the residual heat will finish cooking the eggs to perfection. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Youth Builders

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This Paleo Potato and Onion Spanish Tortilla is a delicious and healthy twist on the classic Spanish dish. It's dairy-free, gluten-free, and Whole30 compliant, making it perfect for those with dietary restrictions. The combination of sweet potatoes and onions adds a natural sweetness to the dish, while the smoked paprika gives it a smoky flavor. It's a satisfying and hearty meal that can be enjoyed for breakfast, lunch, or dinner.

Ingredients: 2 medium sweet potatoes, peeled and thinly sliced. 2 medium white onions, thinly sliced. 6 large eggs. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: In a big skillet over medium heat, warm up the olive oil. Stirring periodically, add the sliced onions and sweet potatoes to the skillet and cook for 15 to 20 minutes, or until they are soft and beginning to caramelize. Beat the eggs, smoked paprika, minced garlic, salt, and pepper in a bowl. After the onions and sweet potatoes are cooked, add them to the bowl with the beaten eggs and thoroughly mix to blend. Return the mixture to the skillet and level it out. Cook until the edges begin to set, about 10 minutes on low heat. Turn on the broiler on your oven. For three to five minutes, or until the top is set and golden brown, place the skillet under the broiler. Take it out of the oven, allow it to cool down a little, and then cut it into wedges. Serve your Paleo Spanish Tortilla with Potatoes and Onions warm or at room temperature. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

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Chili Garlic Shrimp Stirfry is a quick and delicious dish that packs a spicy kick. Tender shrimp, crisp vegetables, and a savory chili garlic sauce come together for a satisfying meal.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup snow peas, trimmed. 2 tablespoons chili garlic sauce. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon sesame oil. 1/4 cup chopped fresh cilantro. Cooked rice, for serving.

Instructions: Combine the soy sauce, honey, sesame oil, and chili garlic sauce in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the shrimp for two to three minutes, or until they become opaque and pink. After taking the shrimp out of the skillet, set it aside. Add the final tablespoon of vegetable oil to the same skillet. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Stir-fry the snow peas and sliced bell peppers for two to three minutes, or until the ingredients start to get tender but retain their crunch. Place the cooked shrimp back into the skillet and cover everything with the sauce. Stir-fry for a further two minutes, making sure the sauce is evenly distributed over the shrimp and vegetables. After taking the skillet off of the burner, add the chopped cilantro. Present the Garlic and Chili Shrimp. Stir-fry over cooked rice, and if desired, top with extra cilantro. Savor the taste and heat of your stir-fried dish!

Prep Time: 15 minutes

Cook Time: 10 minutes

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