Winter Withers

The Herpetofaunal Biology Group - Wadna Galore - The Villages Metal Detecting Club Home - Ttm Toby Autographs - Quebec Armes

[winterwithers]

Creamy and cheesy, this spinach artichoke dip made in a slow cooker is great for parties and get-togethers. With the slow cooker method, the dip stays warm all night, so guests can enjoy it whenever they want.

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. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp black pepper. 1/4 tsp salt.

Instructions: Spinach, artichoke hearts, mozzarella cheese, mayonnaise, sour cream, garlic powder, onion powder, salt, black pepper, and pepper should all be put in a slow cooker. Mix well. For two to three hours, or until the cheese melts and the dip is hot all the way through, cover and cook on low heat. Sometimes stir to make sure cooking is even. When it's done, serve it warm with bread, crackers, tortilla chips, or other things you can dip.

Prep Time: 10 minutes

Cook Time: 120 minutes

Daily Star Studios

[winterwithers]

These Grilled Tilapia Tacos are a delicious and healthy option for a quick weeknight dinner. The grilled tilapia is seasoned with a flavorful spice mix and topped with fresh veggies and a zesty lime sour cream sauce.

Ingredients: 4 tilapia fillets. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup sour cream. 1/4 cup lime juice. 1 cup shredded cheese optional. Salsa for topping optional.

Instructions: Warm up the grill over medium-high heat. Put chili powder, cumin, salt, and pepper in a bowl and mix them together. Apply this mixture to the tilapia fillets with a brush. The tilapia should be grilled for three to four minutes on each side, or until it is flaky and cooked all the way through. For about 30 seconds on each side, warm the corn tortillas on the grill. Put the tacos together: On top of each tortilla, put a tilapia fillet. You can also add lettuce, tomatoes, red onion, cilantro, and cheese, if you want. Add lime juice and sour cream to a small bowl. Mix them together to make a creamy sauce for the tacos. Add it to the tacos that have been put together. If you want a little extra kick, add salsa on top. Enjoy your Grilled Tilapia Tacos while they're still hot!

Prep Time: 15 minutes

Cook Time: 8 minutes

Zero Hour Georgia

[winterwithers]

This Jalapeno Tuna Pasta Salad is a zesty and refreshing dish that combines tender chunks of tuna with tangy lime, spicy jalapenos, and sweet honey. It's perfect for a light lunch or a flavorful side dish.

Ingredients: 2 cans tuna, drained. 1 cup cooked pasta any shape. 1/2 cup diced red bell pepper. 1/4 cup diced red onion. 2 jalapenos, seeded and diced. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 2 tablespoons lime juice. 1 tablespoon honey. Salt and pepper to taste. Lime wedges for garnish.

Instructions: In a large bowl, combine the drained tuna, cooked pasta, diced red bell pepper, diced red onion, diced jalapenos, and chopped cilantro. In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the tuna pasta mixture and toss gently to combine, ensuring all ingredients are evenly coated. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled, garnished with lime wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Wadna Galore

[winterwithers]

Indulge in these decadent vegan pumpkin caramels that are sweetened with natural dates. They offer a delightful blend of pumpkin flavor and caramel goodness without any animal products.

Ingredients: 2 cups pumpkin puree. 1 cup medjool dates, pitted. 1/2 cup coconut milk. 1/4 cup coconut oil. 1 teaspoon vanilla extract. Pinch of sea salt.

Instructions: Put pumpkin puree, dates with the pits removed, coconut milk, coconut oil, vanilla extract, and a pinch of sea salt in a food processor. Blend the mixture until it is smooth. Move the mixture to a saucepan. Cook over medium-low heat, stirring all the time, for about 20 to 25 minutes, or until it thickens and has a caramel-like consistency. Put the caramel mix into a baking dish that has been lined with foil. Use a spatula to smooth the top. For at least two hours or until firm, put it in the fridge. Cut it into squares or rectangles once it's firm. Have fun with your vegan pumpkin caramels!

Prep Time: 15 minutes

Cook Time: 25 minutes

Ap Human Geography

[winterwithers]

This wine barrel or wine bottle chandelier is easy to make and will look great on your back porch. It's both rustic and elegant. If you like wine and creative upcycling, this is the perfect project for you.

Ingredients: 1 empty wine barrel or wine bottle. 1 chandelier light fixture. Assorted wine corks. Metal chains or rope. Hooks for hanging.

Instructions: Clean and dry the wine barrel or wine bottle thoroughly. If using a wine barrel, remove any metal hoops and disassemble the barrel. Arrange the chandelier light fixture inside the barrel or around the wine bottle neck. Secure the light fixture in place using metal chains or rope. Insert wine corks into any gaps or holes in the barrel or around the wine bottle to add decorative accents. Attach hooks to the top of the barrel or bottle for hanging purposes. Hang the chandelier in your desired location, ensuring it is securely anchored.

Prep Time: 60 minutes

Cook Time: 0 minutes

Bywater Cafe

[winterwithers]

These Tropical Vanilla Sunset Cupcakes are a tasty treat that will make your dessert table taste like a tropical paradise. They are both pretty and tasty, with a moist vanilla cupcake base filled with pineapple, coconut, and cherries and a colorful frosting that looks like a sunset.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup crushed pineapple, drained. 1/2 cup shredded coconut. 1/4 cup maraschino cherries, chopped. For the frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup coconut milk. 1 tsp vanilla extract. Yellow, orange, and pink food coloring.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a pan. Mix flour, baking powder, and salt together in a bowl with a whisk. In a different bowl, beat the butter and sugar together until they are fluffy and light. When you add the eggs and vanilla extract to the butter mixture, make sure to beat it well after each addition. Add the dry ingredients and milk to the wet mixture one at a time, beginning with the dry ingredients and ending with the milk. Don't mix any further than that. Crush the pineapple, shred the coconut, and chop the maraschino cherries. Put about two thirds of the batter into each cupcake liner. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Before frosting, let the cupcakes cool all the way down. Use softened butter to make the frosting. Beat it until it's smooth. Powdered sugar, coconut milk, and vanilla extract should be added slowly. Mix the ingredients together until they are smooth and fluffy. Put frosting into three bowls. Use food coloring to make one bowl yellow, one orange, and one pink. Once the cupcakes are cool, pipe the colored frosting on them in a pattern that looks like a sunset, with yellow at the bottom and orange, pink, and then yellow at the top. If you want, you can decorate it with more shredded coconut, pineapple, and maraschino cherries. Take a bite of the tropical sunset cupcakes and enjoy them!

Prep Time: 25 minutes

Cook Time: 18-20

Work. Pump. Repeat.

[winterwithers]

The strawberry balsamic and goat cheese pizza is a great mix of sweet and savory tastes. The strawberry preserves add a fruity sweetness that goes well with the tangy balsamic glaze and the creamy goat cheese. This pizza is great for summer because it has fresh strawberries and basil on top.

Ingredients: 1 pizza dough. 1/2 cup strawberry preserves. 1 cup fresh strawberries, sliced. 1 cup crumbled goat cheese. 2 tablespoons balsamic glaze. 1/4 cup fresh basil leaves, torn. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough into your desired shape on a floured surface. Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the strawberry preserves evenly over the dough, leaving a small border for the crust. Sprinkle the crumbled goat cheese over the strawberry preserves. Arrange the sliced strawberries on top of the goat cheese. Drizzle the balsamic glaze over the pizza. Season with a pinch of salt and pepper to taste. Bake in the preheated oven for 10-12 minutes or until the crust is golden and the cheese is melted and bubbly. Remove the pizza from the oven and let it cool slightly. Sprinkle torn fresh basil leaves over the top. Slice, serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Daily Star Studios

[winterwithers]

Greek Lentil Soup, or Fakes, is a hearty and nutritious dish that's perfect for a cozy meal. Made with lentils, vegetables, and fragrant herbs, it's a comforting soup with Mediterranean flavors.

Ingredients: 1 cup dried lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 tablespoon olive oil. 4 cups vegetable broth. 1 bay leaf. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Rinse the lentils thoroughly under cold water. In a large pot, heat olive oil over medium heat. Add onions, garlic, carrot, and celery. Saut until softened, about 5 minutes. Add lentils, vegetable broth, bay leaf, and dried oregano to the pot. Bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes or until lentils are tender. Season with salt and pepper to taste. Remove bay leaf and discard. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 40 minutes

Trinity International Church

[winterwithers]

These vegan lemon muffins are light, fluffy, and bursting with citrus flavor. Perfect for breakfast or a snack!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup non-dairy milk. 1/4 cup vegetable oil. 1/4 cup fresh lemon juice. Zest of 1 lemon. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 375F 190C and line a muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix non-dairy milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Pour wet ingredients into the dry ingredients and stir until just combined. Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Media Minik

[winterwithers]

Indulge in the deliciousness of a mushroom melt sandwich, featuring savory sautéed mushrooms and onions layered between slices of Swiss and provolone cheese, all grilled to perfection between buttery slices of bread.

Ingredients: 2 slices of bread. 1 cup sliced mushrooms. 1/2 onion, thinly sliced. 2 slices of Swiss cheese. 2 slices of provolone cheese. 2 tablespoons butter. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Put mushrooms and onions that have been sliced into the pan and saut for about 5 minutes, until the vegetables are soft. Add pepper and salt to taste. Each piece of bread should have one side brushed with butter. In a different pan, melt the butter on one side of the bread and place it on medium-low heat. Add one slice of Swiss cheese, mushrooms and onions that have been sauted, and then one slice of provolone cheese on top of the bread in the pan. Put the second slice of bread on top, spread side up. Toast the bottom piece of bread until it turns golden brown. Carefully turn the sandwich over and toast the other side until it turns golden brown and the cheese melts. Take it out of the pan, cut it in half, and serve it hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ca Expanded Learning

[winterwithers]

With a tasty dressing, this salad brings together the sweet flavors of cherries and pineapples with the crunch of cashews to make something yummy. This salad is great for a light lunch or as a summer meal side dish.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 cup dried cherries. 1/2 cup diced pineapple. 1/2 cup roasted cashews. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put the quinoa and water in a medium-sized saucepan. Heat it up until it starts to boil. Then lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Put the cooked quinoa, dried cherries, diced pineapple, roasted cashews, chopped cilantro, and chopped mint in a large bowl. Add the honey, salt, and black pepper to a small bowl and mix them together with a whisk. This will make the dressing. Put the salad ingredients in a bowl. Add the dressing. Toss the salad to cover everything. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. The Sweet and Salty Cherry Pineapple Cashew Quinoa Salad can be a light meal or a side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Abc Patch Collector

[winterwithers]

Enjoy the flavors of sushi in a convenient burrito form, packed with healthy vegetables and seasoned rice. This fusion dish is quick to prepare and perfect for a satisfying meal on the go.

Ingredients: 2 nori seaweed sheets. 1 cup cooked sushi rice. 1/2 avocado, sliced. 1/2 cucumber, julienned. 1/2 carrot, julienned. 1/4 red bell pepper, thinly sliced. 1/4 cup shredded purple cabbage. 2 tablespoons rice vinegar. 1 tablespoon sesame seeds. 2 tablespoons low-sodium soy sauce. 1 teaspoon wasabi paste. 1 teaspoon honey or agave syrup. 1/2 teaspoon grated ginger. 1 cup mixed salad greens.

Instructions: Toast the sesame seeds and mix them with cooked sushi rice in a bowl. Put one sheet of nori on a flat surface. Leave a border around the edges of the nori sheet as you spread half of the rice mixture on it. On top of the rice, put the cabbage, bell pepper, avocado, carrot, cucumber, and salad greens. Add a glaze made of soy sauce, wasabi paste, honey, and grated ginger. You can use a sushi mat or parchment paper to help you roll the nori sheet tightly into a burrito shape. Do it again with the second sheet of nori and the rest of the ingredients. Cut each sushi burrito in half across the middle, and serve right away.

Prep Time: 10 minutes

Cook Time: 5 minutes

Ca Expanded Learning

[winterwithers]

This guacamole that you made yourself goes great with your Easy Black Bean Burger. It makes your burger taste even better because it's creamy, fresh, and full of flavor.

Ingredients: 2 ripe avocados, peeled, pitted, and mashed. 1/4 cup diced red onion. 1/4 cup diced tomato. 2 tablespoons chopped fresh cilantro. 1 clove garlic, minced. 1 lime, juiced. Salt and pepper to taste.

Instructions: In a bowl, combine the mashed avocados, diced red onion, diced tomato, chopped cilantro, and minced garlic. Squeeze the juice of one lime into the bowl and mix well. Season the guacamole with salt and pepper to taste, adjusting the seasoning as needed. Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning. Refrigerate the guacamole for at least 30 minutes before serving. Serve alongside your Easy Black Bean Burger as a delicious topping or dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cyne 59 Productions

[winterwithers]

Mango and mixed nuts give this vegan biscotti a tropical sweetness, and they're perfect for a guilt-free treat with your favorite hot drink.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup almond flour. 1/2 cup sugar. 1 tsp baking powder. 1/4 tsp salt. 1/3 cup coconut oil, melted. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 cup dried mango, chopped. 1/2 cup mixed nuts such as almonds, walnuts, cashews, chopped.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the all-purpose flour, almond flour, sugar, baking powder, and salt. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Mix until a dough forms. Fold in the chopped dried mango and mixed nuts until evenly distributed. Transfer the dough onto the prepared baking sheet and shape it into a log, approximately 12 inches long and 3 inches wide. Bake in the preheated oven for 25-30 minutes, or until lightly golden brown and firm to the touch. Remove from the oven and let it cool for 10 minutes. Lower the oven temperature to 325F 160C. Carefully transfer the baked log to a cutting board and slice it into 1/2-inch thick pieces using a sharp knife. Place the sliced biscotti back onto the baking sheet, cut side down, and bake for an additional 10-12 minutes, or until crisp and golden. Once done, remove from the oven and let the biscotti cool completely on a wire rack. Enjoy your vegan mango and mixed nuts biscotti with a cup of tea or coffee!

Prep Time: 20 minutes

Cook Time: 40 minutes

Work. Pump. Repeat.

[winterwithers]

Indulge guilt-free with this decadent chocolate avocado mousse. Creamy avocados provide a rich base while cocoa powder adds intense chocolate flavor. Sweetened with maple syrup and a hint of vanilla, this dessert is a perfect way to satisfy your sweet tooth while sneaking in some healthy fats.

Ingredients: 2 ripe avocados. 1/4 cup cocoa powder. 1/4 cup maple syrup or agave nectar. 1/4 cup almond milk. 1 tsp vanilla extract. Pinch of salt.

Instructions: In a blender or food processor, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if necessary. Transfer the mousse to serving dishes and chill in the refrigerator for at least 30 minutes before serving. Garnish with berries or shaved chocolate if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Scuola Infanzia Pedretti

[winterwithers]

This Slow Cooker Ham and Pineapple Rings recipe combines the sweetness of pineapple with savory ham for a deliciously tender and flavorful dish. Perfect for a holiday meal or any special occasion, this easy-to-make recipe will impress your family and guests.

Ingredients: 1 spiral-cut ham about 5-7 pounds. 1 can 20 ounces pineapple rings, drained. 1/2 cup brown sugar. 1/4 cup honey. 2 tablespoons Dijon mustard. 1 teaspoon ground cloves.

Instructions: Put the ham in the crock pot. Place the pineapple rings on top of the ham. If necessary, use toothpicks to hold them in place. Put honey, mustard, cloves, and brown sugar in a small bowl. Put the mix on top of the pineapple and ham. For 4 to 6 hours, or until the ham is hot all the way through, cover and cook on low heat. Use the slow cooker's juices to baste the food every so often. Take the ham and pineapple rings out of the slow cooker when they're done. Take a few minutes to rest the ham before cutting it. Pour the sauce from the slow cooker over the pineapple rings and serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

Imam Naeem

[winterwithers]

Enjoy the hearty taste of gluten-free short rib burgers with the sweet taste of caramelized onions. For people who are sensitive to gluten, the combination of high-quality meat and carefully chosen ingredients makes for a delicious burger.

Ingredients: 1.5 lbs ground short rib meat. 1 cup finely chopped gluten-free breadcrumbs. 1/2 cup finely chopped fresh parsley. 1/4 cup grated parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon olive oil. 1 large onion, thinly sliced. Gluten-free burger buns.

Instructions: Ground short rib meat, gluten-free breadcrumbs, parsley, Parmesan cheese, minced garlic, salt, and pepper should all be mixed together in a large bowl. Mix everything together well. Make patties out of the mixture and set them aside. To make a sauce, mix mayonnaise and Dijon mustard in a small bowl. Put away. Set a pan on medium heat and add the olive oil. If you want to make caramel, add the sliced onions and stir them around a few times. It will take around 15 to 20 minutes. Warm up the grill over medium-high heat. The short rib burgers should be cooked for 5 to 7 minutes on each side, or until they are done the way you like them. As the food is almost done cooking, toast gluten-free burger buns on the grill. Put the burgers together by spreading the Dijon-mayo sauce on the toasted buns, then adding the grilled short rib patty and caramelized onions on top. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

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