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Indulge in the deliciousness of vegan brownies with the classic flavor of s'mores. These gooey treats are perfect for satisfying your sweet tooth without any animal products.

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup almond milk. 1/4 cup vegan chocolate chips. 1/4 cup vegan marshmallows. 1/4 cup crushed graham crackers. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, cocoa powder, coconut sugar, baking powder, and salt. Add maple syrup, almond butter, almond milk, and vanilla extract. Stir until well combined. Fold in vegan chocolate chips. Transfer the batter into a greased baking dish. Sprinkle vegan marshmallows and crushed graham crackers on top. Bake for 20-25 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Let cool before slicing into squares. Enjoy your Vegan S'mores Brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hamaran puoliveriset - Tallin ovilla

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Indulge in the deliciousness of this easy-to-make mocha chip ice-cream cake. Layers of coffee and chocolate ice cream, crunchy chocolate wafer cookies, and rich hot fudge sauce create a decadent treat perfect for any occasion.

Ingredients: 1 quart coffee ice cream. 1 quart chocolate ice cream. 1 9-ounce package chocolate wafer cookies. 1/2 cup hot fudge sauce. 1/2 cup mini chocolate chips.

Instructions: Let coffee ice cream and chocolate ice cream soften at room temperature for 10-15 minutes. Place chocolate wafer cookies in a zip-top plastic bag and crush with a rolling pin until finely ground. Line a 9-inch springform pan with plastic wrap, allowing edges to extend over sides. Press half of the crushed cookies into the bottom of the prepared pan. Spread coffee ice cream over cookie crust in an even layer. Drizzle hot fudge sauce over coffee ice cream layer. Sprinkle with half of the mini chocolate chips. Top with remaining crushed cookies. Spread chocolate ice cream over cookie layer in an even layer. Cover with plastic wrap overhang and freeze until firm, about 4 hours or overnight. Remove cake from freezer, and let stand at room temperature for 5-10 minutes before slicing. Garnish with additional hot fudge sauce and mini chocolate chips if desired before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Teissier Sophro

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This jelly is a delicious mix of fragrant chai tea and smooth coconut milk. It's a one-of-a-kind treat that's both cool and sweet.

Ingredients: 2 cups chai tea. 1/2 cup coconut milk. 1/4 cup gelatin powder. 1/4 cup honey or sweetener of choice. 1/4 teaspoon vanilla extract. Optional: shredded coconut for garnish.

Instructions: Brew 2 cups of strong chai tea and let it cool slightly. In a saucepan, warm the coconut milk over low heat. Do not boil. Add gelatin powder to the warm coconut milk, stirring until completely dissolved. Pour the chai tea into the coconut milk mixture, then add honey and vanilla extract. Stir until well combined. Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours or until set. Garnish with shredded coconut before serving, if desired.

Prep Time: 10 minutes

Cook Time: 5 minutes

Gourmet Plus 1201

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A delicious low carb and gluten-free take on the classic Mexican tamale pie, made with a savory ground beef filling topped with a grain-free almond flour crust.

Ingredients: 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 cup salsa verde. 1 cup shredded cheddar cheese. 1 cup almond flour. 1/4 cup coconut flour. 1 tsp baking powder. 1/2 tsp salt. 2 large eggs. 1/2 cup unsweetened almond milk. 1/4 cup chopped cilantro optional.

Instructions: Warm the oven up to 175F 350C. Fry the ground beef, onion, and garlic in a pan over medium-low heat until the beef is browned and the onion is soft. Add the salsa verde and let it cook for 5 minutes. Put the beef mixture in a pie plate or skillet that has been greased, and then top it with shredded cheddar cheese. Put baking powder, salt, almond flour, and coconut flour in a bowl and mix them together. When you add the eggs and almond milk to the flour mix, mix it well. Spread the batter over the beef in the pie dish. It should be baked for 25 to 30 minutes, or until the topping is set and golden brown. If you want, add chopped cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

pgmss

[vakiro]

Enjoy the delightful combination of pesto and peas on a crispy pizza crust with this Pesto Pea Pizza recipe. It's a perfect blend of flavors and textures that will satisfy your pizza cravings!

Ingredients: 1 pizza dough. 1/2 cup pesto sauce. 1 cup shredded mozzarella cheese. 1/2 cup cooked peas. 1/4 cup grated Parmesan cheese. 1/4 cup pine nuts. Fresh basil leaves for garnish. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Sprinkle the pesto sauce over the dough, making sure to leave a little space around the edges for the crust. Add the mozzarella cheese on top of the pesto cheese. Spread the cooked peas and pine nuts out on top of the cheese in an even layer. Add pepper and salt to taste. After the oven is hot, bake the pizza for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Grate the Parmesan cheese over the hot pizza after taking it out of the oven. Add some fresh basil leaves as a garnish. Cut it up and serve it hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

JUNETEENTH VA-HAMPTON ROADS

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These sweet and spicy meatballs made in an air fryer are a tasty and simple snack or appetizer. They are just the right amount of sweet and spicy thanks to the sweet chili sauce and sriracha. They're quick to make in the air fryer, so they're great for a party snack or dinner during the week.

Ingredients: 1 lb ground beef or ground turkey. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1/4 cup finely chopped cilantro. 1/4 cup sweet chili sauce. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce adjust to taste. 1 egg. Salt and pepper to taste.

Instructions: Put the ground beef or turkey, breadcrumbs, chopped onion, chopped bell pepper, chopped cilantro, sweet chili sauce, soy sauce, sriracha sauce, egg, salt, and pepper in a large bowl. Thoroughly mix the ingredients together until they are well blended. Get your air fryer ready by heating it up to 375F 190C. Make meatballs out of the mixture that are about an inch in diameter and lay them out in a single layer in the air fryer basket. Turn the meatballs over halfway through the cooking time or until they are cooked all the way through and browned on the outside. In a small bowl, mix sweet chili sauce and sriracha sauce together to make a dipping sauce while the meatballs are cooking. Serve the meatballs with the sweet and spicy sauce when they are done. Good luck with your sweet and spicy meatballs in the air fryer!

Prep Time: 15 minutes

Cook Time: 15 minutes

Three Dot House

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Indulge in this gluten-free and grain-free twist on classic cannelloni using eggplant slices as the pasta substitute. The eggplant slices are filled with a creamy ricotta cheese mixture flavored with garlic, oregano, basil, and Parmesan cheese. Baked in marinara sauce until tender and bubbly, this dish is hearty, satisfying, and perfect for a keto-friendly meal.

Ingredients: 2 large eggplants. 2 cups marinara sauce. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1 egg. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper, to taste. Fresh basil, for garnish.

Instructions: Preheat your oven to 375F 190C. Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Sprinkle the eggplant slices with salt and let them sit for about 10 minutes to release excess moisture. Pat them dry with paper towels. In a bowl, mix together the ricotta cheese, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a spoonful of the ricotta mixture onto each eggplant slice and roll it up. Place the rolled eggplant slices seam-side down in the baking dish. Cover the eggplant cannelloni with the remaining marinara sauce and sprinkle with additional Parmesan cheese, if desired. Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the cheese is bubbly and golden brown. Garnish with fresh basil before serving. Enjoy your gluten-free and grain-free eggplant cannelloni!

Prep Time: 20 minutes

Cook Time: 30 minutes

Simba 2010

[vakiro]

The juicy turkey meatballs, savory marinara sauce, and melted mozzarella cheese in this Italian Turkey Meatball Pasta make for a comforting and filling meal. It's a great choice for a quick and easy dinner, especially around Thanksgiving.

Ingredients: 1 lb ground turkey. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg, beaten. 2 cloves garlic, minced. Salt and pepper to taste. 1 lb pasta of your choice. 2 cups marinara sauce. 1/4 cup grated mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper until well combined. Shape mixture into meatballs, about 1 inch in diameter. Place meatballs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until cooked through. While meatballs are baking, cook pasta according to package instructions. Drain and set aside. In a large skillet, heat marinara sauce over medium heat. Add cooked meatballs to the skillet with marinara sauce and simmer for 5-10 minutes. Add cooked pasta to the skillet and toss until well coated with sauce. Sprinkle grated mozzarella cheese over the pasta and meatballs. Cover and cook for an additional 2-3 minutes or until cheese is melted. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Metro Energy Conference

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Indulge in the delightful combination of Nutella, chocolate chips, and a touch of sea salt with these delicious stuffed chocolate chip cookies. A perfect blend of sweet and salty flavors!

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/2 cup packed light brown sugar. 1 teaspoon vanilla extract. 1 large egg. 1 cup semisweet chocolate chips. Nutella, for stuffing. Sea salt, for sprinkling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, whisk together the flour, baking soda, and salt. In a larger bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the egg to the butter-sugar mixture and beat until well combined. Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Stir in the semisweet chocolate chips. Scoop a spoonful of cookie dough and flatten it in your palm. Place a small dollop of Nutella in the center and fold the cookie dough around it, sealing the Nutella inside. Place the stuffed cookie dough balls on the prepared baking sheet, leaving space between them. Gently press down on each cookie dough ball with a fork to slightly flatten. Sprinkle a pinch of sea salt on top of each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Catalogue Raisonne George Kars

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Indulge in the delightful combination of chocolate, marshmallows, nuts, and graham crackers with this Easy Rocky Road Fudge recipe. It's a quick and simple treat that's perfect for satisfying your sweet tooth.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 2 cups mini marshmallows. 1 cup chopped nuts e.g., walnuts or almonds. 1/2 cup crushed graham crackers. A pinch of salt.

Instructions: Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. Every 30 seconds, stir the mixture in the microwave until it is smooth and well mixed. Add the vanilla extract and a little salt, and mix well. Add the mini marshmallows, chopped nuts, and crushed graham crackers and mix them in well. Put the mix into a 9x9-inch pan that has been greased and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. Cut it into squares when it's done and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Miyo Linux

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This Five Minute Fudge Wreath is a quick and delightful holiday treat that you can make in no time. With its rich chocolate flavor and festive decorations, it's perfect for sharing with friends and family during the holiday season.

Ingredients: 2 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts or pecans optional. 1/4 cup red and green candy-coated chocolate pieces or sprinkles.

Instructions: Put waxed or parchment paper around the edges of a 9-inch round pan. Put the chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. After one minute on high in the microwave, stir to mix. If the chocolate isn't completely melted, pop it in the microwave for 15 seconds at a time and stir it every so often until it's smooth. If you want to add nuts, chop them up and mix them into the melted chocolate. Put the mix into the pan that has been prepared and spread it out evenly. Use the red and green candy-coated chocolate pieces or sprinkles to make the top look like a wreath. Put it in the fridge for at least two hours, or until it gets firm. Take the fudge out of the pan and carefully peel off the waxed paper once it is firm. Cut the fudge into wedges and serve. Have fun!

Prep Time: 5 minutes

Cook Time: 2 minutes

Lindsay Jacobs

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This Dump Dinner Chicken Casserole is a simple yet delicious meal that requires minimal effort. With tender chicken breasts smothered in a creamy sauce and topped with crunchy crackers, it's sure to become a family favorite.

Ingredients: 4 boneless, skinless chicken breasts. 1 can cream of chicken soup. 1 cup sour cream. 1 cup shredded cheddar cheese. 1 cup frozen mixed vegetables. 1 packet ranch seasoning mix. 1 cup crushed crackers. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put cream of chicken soup, sour cream, shredded cheddar cheese, mixed vegetables, and ranch seasoning mix in a bowl. Put chicken breasts in a baking dish that has been greased and season with salt and pepper. Cover all of the chicken breasts with the mixture. Add broken up crackers on top of the mix. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 to 15 minutes, or until the chicken is fully cooked and the top is golden brown. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 40 minutes

GO MERRY FLOWER

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This Crispy Kale Salad with Couscous, Grilled Chicken, and Pomegranates is a delicious and nutritious meal. The crispy kale and fluffy couscous are paired with juicy grilled chicken and sweet pomegranate arils, all brought together with a zesty lemon honey dressing.

Ingredients: 2 cups kale leaves, chopped. 1 cup cooked couscous. 1 grilled chicken breast, sliced. 1/2 cup pomegranate arils. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the chopped kale and cooked couscous. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing. Drizzle the dressing over the kale and couscous mixture and toss to coat evenly. Top the salad with grilled chicken slices and pomegranate arils. Serve immediately and enjoy your crispy kale salad with couscous, grilled chicken, and pomegranates!

Prep Time: 15 minutes

Cook Time: 15 minutes

Shetland Sheepdog

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Use a range of charcuterie, cheeses, fruits, and condiments to make a colorful and tasty grazing platter. This charcuterie board is a fun and stylish way to enjoy a range of tastes and textures. It's great for parties.

Ingredients: 150g Prosciutto. 150g Salami. 100g Chorizo. 100g Soppressata. 100g Brie Cheese. 100g Camembert Cheese. 100g Manchego Cheese. 150g Grapes. 100g Cherry Tomatoes. 100g Olives assorted. 1/2 cup Mixed Nuts. 1/4 cup Fig Jam. 1/4 cup Honey. Crackers or Baguette Slices as desired.

Instructions: Set up a big, wooden platter or cutting board. The Prosciutto, Salami, Chorizo, and Soppressata should be folded and put on the platter in a way that looks good. Leave room on the platter between the Brie, Camembert, and Manchego cheeses for other things. Add color and variety to the board by placing grapes, cherry tomatoes, and different kinds of olives in different places. Place the mixed nuts, fig jam, and honey in small bowls on the platter in a way that looks good. Put crackers or sliced baguette on the platter to go with the meats and cheeses. Serve right away, and tell your guests they can mix the flavors to make their own tasty bites.

Prep Time: 20 minutes

Cook Time: 0 minutes

Isstic 2018

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This Raspberry and Fig Salad is a delightful combination of sweet and savory flavors. The fresh raspberries and figs provide a burst of sweetness, while the goat cheese and walnuts add a creamy and nutty dimension. Tossed in a balsamic vinaigrette dressing, this salad is a perfect choice for a refreshing summer meal.

Ingredients: 2 cups fresh raspberries. 6-8 fresh figs, quartered. 4 cups mixed greens lettuce, arugula, spinach. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens. Gently add the fresh raspberries and quartered figs on top of the greens. Sprinkle crumbled goat cheese and chopped walnuts over the salad. Drizzle balsamic vinaigrette dressing over the ingredients. Season with salt and pepper to taste. Toss the salad gently to evenly distribute the ingredients and dressing. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

LA BOTTEGA DEI MAGHI edicola

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This creamy white bean beer cheese dip is quick to make and requires no baking. It's perfect for parties, game day, or any occasion where you want a delicious and satisfying snack.

Ingredients: 1 can white beans, drained and rinsed. 1/2 cup beer choose your favorite. 1 cup shredded white cheddar cheese. 1/4 cup grated Parmesan cheese. 1/4 cup cream cheese. 1 clove garlic, minced. 1 tablespoon Dijon mustard. 1/4 teaspoon paprika. Salt and pepper to taste. Chopped parsley or chives for garnish optional.

Instructions: In a food processor, combine the white beans, beer, shredded cheddar cheese, Parmesan cheese, cream cheese, minced garlic, Dijon mustard, paprika, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Transfer the mixture to a serving bowl and garnish with chopped parsley or chives if desired. Serve with your favorite dippers such as pretzels, crackers, or fresh vegetables.

Prep Time: 5 minutes

Cook Time: 0 minutes

Pond Hill Kennels Canada

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Mom's Lemon Bars are a classic treat that have the right amount of sweet and sour lemon flavor. Everyone in the family will love this recipe from The Kitchy Kitchen.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup powdered sugar. 2 large eggs. 1 cup granulated sugar. 2 tablespoons all-purpose flour. 1/2 teaspoon baking powder. 2 tablespoons lemon juice. Zest of 1 lemon. Powdered sugar for dusting.

Instructions: Warm the oven up to 175F 350C. Put 1 cup of flour, 1/4 cup of powdered sugar, and softened butter in a mixing bowl. Put it in the bottom of a baking dish that is 8 inches square. For 20 minutes, bake the crust until it's just barely golden. To make the cake, mix the eggs, sugar, baking powder, 2 tablespoons of flour, lemon juice, and lemon zest in a different bowl. Spread the mix on top of the baked crust. Put it back in the oven and bake for another 20 to 25 minutes, until it's set and the edges are just beginning to turn golden. Let it cool all the way down in the pan on a wire rack. Sprinkle powdered sugar over the top after it has cooled. Serve it cut up into squares.

Prep Time: 15 minutes

Cook Time: 45 minutes

David Dyason