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Kerr Shop - Merhrs Cake Corner - Cry Blend - The Road To Athens - Ohio Music Education Association

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This recipe combines succulent Mahi Mahi fillets with a flavorful olive and bell pepper couscous. The fish is seasoned with paprika, then seared and baked to perfection, while the couscous is cooked with garlic, bell pepper, and olives for a vibrant Mediterranean-inspired side dish.

Ingredients: 2 Mahi Mahi fillets. 1 cup couscous. 1 cup chicken or vegetable broth. 1 red bell pepper, diced. 1/2 cup pitted olives, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Salt and pepper should be added to Mahi Mahi fillets. Put 1 tablespoon of olive oil in a pan and heat it over medium-low heat. Mahi Mahi fillets should be seared for two to three minutes on each side, or until they turn golden brown. Place the skillet in an oven that has already been heated up. Bake for 10 to 12 minutes, or until the fish is flaky when tested with a fork. In a different pot, heat 1 tablespoon of olive oil over medium-low heat. When you add the diced bell pepper and minced garlic, saut until the pepper gets soft. After adding the couscous and olives, swirl them in. Then add the chicken or vegetable broth. Bring to a boil, then turn down the heat and cover. Let it cook on low heat for 5 minutes, or until the couscous is soft and the liquid is gone. Fork the couscous and taste to see if the seasoning needs to be changed. Place the Mahi Mahi fillets on top of the couscous with olives and bell peppers. Add fresh parsley on top of the fish. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Hildan Student Council

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Indulge in the delightful blend of brown butter, pumpkin, oats, and butterscotch chips in these scrumptious cookies. Perfect for autumn or anytime you crave a warm and comforting treat!

Ingredients: 1 cup unsalted butter, browned. 1 cup granulated sugar. 1 cup pumpkin puree. 2 large eggs. 1 teaspoon vanilla extract. 1 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. teaspoon ground nutmeg. teaspoon salt. 3 cups old-fashioned oats. 1 cup butterscotch chips.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Melt the butter over medium-low heat in a saucepan. Stir it every now and then as you keep cooking until it turns a light brown color. Take it off the heat and let it cool down a bit. Whisk the granulated sugar and browned butter together in a large bowl until they are well mixed. Crack the eggs open and add the vanilla extract and pumpkin puree to the bowl. Mix until it's smooth. Mix the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the old-fashioned oats and butterscotch chips and mix them in until they are spread out evenly in the dough. Drop dough onto the baking sheets that have been prepared, leaving some space between each cookie. You can use a cookie scoop or a tablespoon to do this. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Have fun with these tasty Brown Butter Pumpkin Oatmeal Scotchies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Gilded Age Massage

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A comforting and flavorful stew made with leftover turkey and hearty vegetables, slow-cooked to perfection.

Ingredients: 3 cups cooked turkey, shredded. 4 carrots, chopped. 3 potatoes, diced. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water. Fresh parsley for garnish.

Instructions: In a slow cooker, combine shredded turkey, carrots, potatoes, onion, garlic, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender. In a small bowl, mix cornstarch and water until smooth. Stir into the stew during the last 30 minutes of cooking to thicken. Before serving, remove bay leaf and garnish with fresh parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

Rc Tank Electronics

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These Indonesian Yellow Grilled Chicken Legs will make your barbecue experience better. These chicken legs are marinated in a tasty mix of coconut milk, turmeric, and spices. They are then grilled until they are perfectly cooked, making a dish that is both tender and fragrant. It's great for a summer barbecue or any other time you want to try something new and bold.

Ingredients: 4 chicken legs. 1 cup coconut milk. 2 tablespoons turmeric powder. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. Sliced lime for garnish.

Instructions: In a bowl, mix coconut milk, turmeric powder, minced garlic, soy sauce, honey, ground coriander, ground cumin, paprika, salt, and pepper to create the marinade. Place chicken legs in a large resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight. Preheat the grill to medium-high heat. Remove chicken from the marinade and let excess drip off. Reserve the marinade for basting. Grill chicken legs for 20-25 minutes, turning occasionally, until golden brown and cooked through. Baste with the reserved marinade during grilling. Serve the grilled chicken legs hot, garnished with sliced lime. Enjoy the Indonesian Yellow Grilled Chicken Legs with your favorite sides!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tell Tale Chapbooks

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Enjoy the delightful flavors of apple pie in these gluten-free cupcakes. Perfect for a frugal yet indulgent treat.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 cup unsweetened applesauce. 1 medium apple, diced. 1 teaspoon ground cinnamon. 1/4 teaspoon nutmeg.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut flour, baking soda, and salt. In another bowl, whisk eggs, honey, melted coconut oil, and vanilla extract. Combine wet and dry ingredients until well incorporated. Fold in applesauce, diced apple, cinnamon, and nutmeg. Line a muffin tin with cupcake liners. Fill each liner 3/4 full with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

blog with katrina

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With the light floral notes of elderflower and the crisp freshness of cucumber, this is a fun take on the classic margarita.

Ingredients: 1.5 oz tequila. 0.5 oz elderflower liqueur. 0.75 oz lime juice. 0.5 oz simple syrup. 2-3 cucumber slices. Salt for rimming, optional. Lime wheel for garnish. Cucumber ribbon for garnish.

Instructions: In a shaker, muddle cucumber slices. Add tequila, elderflower liqueur, lime juice, and simple syrup. Fill the shaker with ice and shake well. Strain into a salt-rimmed glass filled with ice. Garnish with a lime wheel and cucumber ribbon. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Sandee

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A wholesome and gluten-free dessert featuring the nutritional goodness of quinoa combined with the sweet and tart flavor of blueberries. The crumbly topping adds a delightful crunch to this guilt-free treat.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups blueberries, fresh or frozen. 1/2 cup maple syrup. 1/4 cup almond flour. 1/4 cup rolled oats. 2 tablespoons coconut oil, melted. 1 teaspoon cinnamon. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Put the quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then lower the heat and simmer for 15 minutes with the lid on. This will make the quinoa soft and the water disappear. Mix the blueberries and maple syrup together in a bowl, then spread them out evenly in a baking dish. Put cooked quinoa, almond flour, rolled oats, melted coconut oil, cinnamon, vanilla extract, and salt in a different bowl. Mix until it falls apart. The quinoa mix should be spread over the blueberries in the baking dish. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown and the blueberries start to bubble. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can serve it warm with a scoop of vanilla ice cream or yogurt. Have fun with your tasty Blueberry Quinoa Crumble!

Prep Time: 15 minutes

Cook Time: 30 minutes

Tomcat Bridge Builders

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This hot chocolate steel-cut oatmeal was cooked slowly in a crockpot overnight for a cozy and rich breakfast when you wake up. It's smooth and chocolatey, and it's great for cold mornings.

Ingredients: 1 cup steel-cut oats. 4 cups milk. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon salt. Optional toppings: mini marshmallows, chocolate chips, whipped cream.

Instructions: In a slow cooker, combine steel-cut oats, milk, cocoa powder, maple syrup, vanilla extract, and salt. Stir well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until oats are tender and the mixture is creamy. Stir well before serving. Top with mini marshmallows, chocolate chips, whipped cream, or your favorite toppings as desired. Enjoy your warm and comforting hot chocolate steel-cut oatmeal!

Prep Time: 10 minutes

Cook Time: 360 minutes

Kerr Shop

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Indulge in the irresistible combination of peanut butter and chocolate with these decadent Reese's Peanut Butter Blondies. These chewy and rich blondies are loaded with creamy peanut butter, chunks of Reese's peanut butter cups, and melty milk chocolate chips.

Ingredients: 1 cup unsalted butter, melted. 2 cups light brown sugar, packed. 2 large eggs. 1 tsp vanilla extract. 2 cups all-purpose flour. 1/2 tsp salt. 1/2 cup creamy peanut butter. 1 cup Reese's peanut butter cups, chopped. 1/2 cup milk chocolate chips.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Melt the butter and add the brown sugar. Mix them together well in a large bowl. It will be smooth after you add the eggs and vanilla extract. Add the flour and salt and stir just until they are mixed in. Once the baking pan is ready, spread half of the batter into it. Add peanut butter spoonfuls to the batter and use a knife to gently mix it in. Spread out the chocolate chips and chopped Reese's peanut butter cups on top of the batter. Cover as much of the toppings as you can with the rest of the batter. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Before cutting the blondies into squares, let them cool all the way in the pan.

Prep Time: 15 minutes

Cook Time: 30 minutes

pasquale aiello

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Start your day with these nutritious pumpkin breakfast cookies, which are packed with pumpkin flavor. They're ideal for a quick and filling breakfast on the run!

Ingredients: 1 cup canned pumpkin puree. 1 ripe banana, mashed. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 2 cups rolled oats. 1/2 cup almond flour. 1/4 cup ground flaxseed. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup dried cranberries or raisins. 1/4 cup chopped nuts such as walnuts or pecans.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the coconut oil and add the honey or maple syrup, mashed banana, vanilla extract, and pumpkin puree to a large bowl. Mix in the ground flaxseed, cinnamon, nutmeg, ginger, almond flour, and salt. Now add the rolled oats. Mix everything together well. Add the chopped nuts and dried cranberries or raisins and mix them in. Use a spoon or cookie scoop to drop spoonfuls of the cookie dough onto the baking sheet that has been prepared. Make each cookie a little flatter and more oval with the back of the spoon. After the oven is hot, bake the cookies for 15 to 18 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. These pumpkin breakfast cookies are a tasty and healthy way to start the day.

Prep Time: 15 minutes

Cook Time: 15 minutes

Willowtree Campsites

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With these Easy Chicken & Waffle Sliders, you can change up the classic chicken and waffles in a delicious way. This slider recipe is full of flavor and will be a hit with everyone. It's great for parties or a fun family dinner.

Ingredients: 12 mini frozen waffles. 12 small chicken tenders, cooked. 1/2 cup maple syrup. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1/4 teaspoon garlic powder. Salt and pepper to taste. 12 small lettuce leaves. 12 small tomato slices.

Instructions: Toast mini frozen waffles according to package instructions until crispy. In a small bowl, mix maple syrup, mayonnaise, Dijon mustard, garlic powder, salt, and pepper to make the sauce. Assemble sliders by placing a lettuce leaf on a mini waffle, followed by a cooked chicken tender, a dollop of sauce, and a slice of tomato. Top with another mini waffle to form a sandwich. Secure sliders with toothpicks and serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

Sonic Discord

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This bacon cheddar apple baked frittata is a savory and slightly sweet breakfast or brunch dish. It has a fluffy egg base and tastes like crispy bacon, sharp cheddar cheese, and soft sauted apples. It's simple to make and great for a cozy breakfast in the morning.

Ingredients: 6 large eggs. 1/2 cup shredded cheddar cheese. 4 slices bacon, cooked and crumbled. 1 apple, peeled, cored, and diced. 1/4 cup milk. Salt and pepper to taste. 1 tablespoon butter or cooking oil.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, beat the eggs and milk together until well combined. Season with salt and pepper to taste. Heat the butter or cooking oil in an oven-safe skillet over medium heat. Add the diced apple and saut for 2-3 minutes until they start to soften. Spread the cooked apples evenly across the skillet. Pour the egg mixture over the apples in the skillet. Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the eggs. Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the frittata is set and slightly golden on top. Remove from the oven and let it cool for a few minutes before slicing and serving. Garnish with additional shredded cheese and bacon bits if desired. Enjoy your delicious Bacon Cheddar Apple Baked Frittata!

Prep Time: 15 minutes

Cook Time: 25 minutes

5th International Bornean frog race

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Peanut Butter Brookies are a delightful combination of brownie and cookie, with a peanut butter twist. They are the perfect treat for peanut butter and chocolate lovers!

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup creamy peanut butter. 2 large eggs. 1 tsp vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Grease a 9 by 9-inch baking pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, baking powder, cocoa powder, and salt in a bowl. Melt the butter in a separate, sizable microwave-safe bowl. Add the brown sugar and granulated sugar and stir until well mixed. To the butter-sugar mixture, add the eggs, vanilla extract, and peanut butter; stir until smooth. Stir in the chocolate chips after gradually folding in the dry ingredients until just combined. Pour the batter into the baking pan that has been prepared evenly. For about 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs, bake in the preheated oven. Before slicing the brookies into squares, let them cool in the pan for at least fifteen minutes. Present and savor!

Prep Time: 15 minutes

Cook Time: 30 minutes

Richard Leopold

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A classic and hearty beef stew cooked low and slow in a crock pot, resulting in tender meat and flavorful vegetables.

Ingredients: 2 lbs beef stew meat. 4 potatoes, diced. 4 carrots, sliced. 1 onion, diced. 2 cups beef broth. 2 cloves garlic, minced. 1 tsp salt. 1/2 tsp black pepper. 1 tsp dried thyme. 1 bay leaf.

Instructions: Put the onion, garlic, potatoes, carrots, beef, and potatoes in the slow cooker. Add the beef broth and mix it in. Add bay leaf, salt, pepper, and thyme to taste. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the meat and vegetables are soft.

Prep Time: 15 minutes

Cook Time: 240 minutes

Rga Bicester

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A delicious and satisfying keto-friendly salad combining tender chicken breast with crunchy broccoli, almonds, and a tangy dressing.

Ingredients: 2 cups broccoli florets. 1 cup cooked chicken breast, shredded. 1/4 cup sliced almonds. 2 tablespoons chopped red onion. 1/4 cup mayonnaise. 1 tablespoon apple cider vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine broccoli, chicken, almonds, and red onion. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the broccoli mixture and toss until well coated. Refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Ohio Music Education Association

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Indulge in these delicious Delta Cream Doughnuts filled with your choice of cream filling. They're perfect for breakfast or as a sweet treat anytime!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/2 cup milk. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp vanilla extract. 2 large eggs. Vegetable oil for frying. Powdered sugar for dusting. Your favorite cream filling.

Instructions: Mix the flour, sugar, baking powder, and salt together in a bowl. When the mixture resembles coarse crumbs, add the softened butter and continue to mix. Whisk the eggs, milk, and vanilla extract in a different bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. Preheat vegetable oil to 350F 175C in a deep fryer or large pot. On a surface dusted with flour, roll out the dough to a thickness of about 1/2 inch. Using a doughnut cutter or a round cutter with a smaller cutter for the center holes, cut out the doughnuts. Gently drop the doughnuts into the heated oil and cook, rotating once, until they turn golden brown. It ought to take two to three minutes on each side. Using a slotted spoon, remove the doughnuts and place them on paper towels to drain. Dust the doughnuts with powdered sugar after they have cooled slightly. Press the tip of a pastry bag into each doughnut and squeeze to fill, using your preferred cream filling. Present and savor!

Prep Time: 20 minutes

Cook Time: 15 minutes

Mrabbi Hillel

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If you're on the keto diet, these Low Carb Cauliflower Latkes are a fresh take on potato latkes. They are gluten-free, grain-free, and vegetarian because they are made with grated cauliflower, almond flour, and Parmesan cheese. They are great for people on a low-carb or keto diet.

Ingredients: 1 medium head cauliflower, grated. 2 eggs. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/4 cup chopped green onions. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons olive oil, for frying.

Instructions: Place the grated cauliflower in a clean kitchen towel and squeeze out excess moisture. In a large bowl, combine the cauliflower, eggs, almond flour, Parmesan cheese, green onions, garlic powder, salt, and pepper. Mix until well combined. Heat olive oil in a skillet over medium heat. Scoop about 1/4 cup of the cauliflower mixture into the skillet and flatten with a spatula to form a pancake. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil. Repeat with the remaining cauliflower mixture. Serve the cauliflower latkes warm, optionally with sour cream or Greek yogurt on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Expanding Consciousness Collective