afrolez

[afrolez]

With their warm spices and molasses flavor, these gingerbread cupcakes are a great holiday treat. They're great for parties and are sure to be a hit with everyone!

Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1/2 cup molasses. 1/2 cup buttermilk. 1 teaspoon vanilla extract. 1/2 cup hot water.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the molasses, buttermilk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and mix until just combined. Pour in the hot water and stir until the batter is smooth. Divide the batter evenly among 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. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost your gingerbread cupcakes with your favorite frosting and decorate as desired.

Prep Time: 20 minutes

Cook Time: 18-20

Kira W

[afrolez]

A tasty change from the usual deviled eggs are these Bacon Blue Cheese Deviled Eggs. Adding creamy blue cheese and crispy bacon to this popular appetizer gives it a big flavor boost.

Ingredients: 6 hard-boiled eggs. 3 slices of cooked bacon, crumbled. 2 tablespoons mayonnaise. 2 tablespoons blue cheese crumbles. 1 teaspoon Dijon mustard. 1 teaspoon white vinegar. Salt and pepper to taste. Fresh chives, for garnish.

Instructions: Separate the hard-boiled eggs into halves along their length. Toss the yolks in a bowl after taking them out. You can add blue cheese crumbles, Dijon mustard, white vinegar, salt, and pepper to the egg yolks. Mix and mash until everything is well mixed and creamy. Use a spoon or a piping bag to fill each egg white half with the deviled egg mixture. Put some broken up bacon on top of every deviled egg. Add fresh chives as a garnish. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Serve and have fun!

Cody G

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This Cheeseburger Pasta recipe combines the tastes of a classic cheeseburger with the heartiness of pasta. It's a quick and easy weeknight meal that will fill you up.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 cups beef broth. 2 cups elbow macaroni. 1 cup shredded cheddar cheese. Salt and pepper to taste. Optional toppings: diced pickles, diced tomatoes, chopped lettuce.

Instructions: In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic to the skillet, and cook until the onion is translucent. Stir in the diced tomatoes with juices and beef broth. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes. Add the elbow macaroni to the skillet and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 10-12 minutes. Stir in the shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste. Serve hot with optional toppings like diced pickles, diced tomatoes, and chopped lettuce.

Bianca Baker

[afrolez]

Experience the authentic flavors of Naples with this classic Margherita pizza. Made with simple, high-quality ingredients and cooked in a wood-fired oven, it's the essence of Italian pizza perfection.

Ingredients: 1 pizza dough ball Neapolitan style. 1/3 cup San Marzano tomato sauce. 2 ounces fresh mozzarella cheese. 1-2 fresh basil leaves. 1 pinch sea salt. 1 drizzle extra-virgin olive oil.

Instructions: Preheat your wood-fired pizza oven to 900F 475C. Stretch the pizza dough into a round shape, leaving a thin center and thicker edge for the crust. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Tear the fresh mozzarella into small pieces and scatter them over the sauce. Tear the basil leaves and distribute them on top of the cheese. Sprinkle a pinch of sea salt over the pizza. Transfer the pizza to the preheated oven using a pizza peel and cook for about 90 seconds to 2 minutes, or until the crust is blistered and the cheese is bubbly and slightly browned. Remove the pizza from the oven, drizzle with extra-virgin olive oil, and let it rest for a moment before slicing. Enjoy your authentic Napoli Margherita pizza!

Krista M

[afrolez]

Comfort food at its finest: this hearty vegetable beef barley soup made in a slow cooker. There are lots of healthy ingredients in it, and it tastes great. Wonderful for a cozy night in!

Ingredients: 1 lb beef stew meat, cubed. 1 cup barley. 4 carrots, sliced. 4 celery stalks, sliced. 1 onion, diced. 4 cloves garlic, minced. 8 cups beef broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a slow cooker, combine beef, barley, carrots, celery, onion, and garlic. Pour in beef broth and add diced tomatoes, thyme, rosemary, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and barley is cooked through.

Clarence P

[afrolez]

You can eat these peanut butter oatmeal breakfast bars as a quick and healthy breakfast or snack in the morning. They'll keep you full until your next meal because they're full of protein, fiber, and healthy fats.

Ingredients: 1 cup peanut butter. 1/2 cup honey. 2 cups rolled oats. 1/4 cup chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Preheat oven to 350F 175C. In a microwave-safe bowl, combine peanut butter and honey. Microwave for 30 seconds or until melted, stirring halfway through. Stir in rolled oats until well combined. Fold in chocolate chips and chopped nuts, if using. Press mixture into a greased 8x8 inch baking dish. Bake for 15-20 minutes or until edges are golden brown. Allow to cool completely before cutting into bars.

Lindsey L

[afrolez]

For the big game, these Southwest Chipotle Burger Sliders are great. With chipotle mayo, black beans, corn, and spices, they taste great.

Ingredients: 1 lb ground beef. 1/4 cup chopped red onion. 1/4 cup chopped red bell pepper. 1/4 cup corn kernels. 1/4 cup black beans, drained and rinsed. 1/4 cup shredded cheddar cheese. 1/4 cup mayonnaise. 1 tbsp chipotle pepper in adobo sauce, minced. 1 tsp cumin. 1/2 tsp chili powder. Salt and pepper to taste. 12 slider buns. Lettuce and tomato slices for garnish.

Instructions: In a large bowl, combine the ground beef, red onion, red bell pepper, corn, black beans, cheddar cheese, cumin, chili powder, salt, and pepper. Divide the mixture into 12 equal portions and shape them into small burger patties. Preheat a grill or stovetop grill pan over medium-high heat. Grill the burger patties for about 3-4 minutes per side or until they reach your desired level of doneness. In a small bowl, mix together the mayonnaise and minced chipotle pepper in adobo sauce to create a spicy mayo. Toast the slider buns on the grill for a minute or until they're lightly browned. Spread the chipotle mayo on the bottom halves of the slider buns. Place a lettuce leaf and tomato slice on top of the mayo. Add a grilled burger patty on each slider bun, followed by the top half of the bun. Secure with toothpicks if needed and serve hot.

Caiden

[afrolez]

This vegan cheesecake flavoring oil is perfect for adding a rich and creamy cheesecake flavor to your desserts. It's made with wholesome ingredients and can be easily customized to suit your taste preferences.

Ingredients: 1/4 cup coconut oil. 1/4 cup raw cashews, soaked overnight. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract.

Instructions: Soak cashews in water, then add coconut oil, lemon juice, vanilla extract, and almond extract to a blender. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a jar or other container with a lid that fits tightly on top. You can keep it in the fridge for up to two weeks.

Maris

[afrolez]

A cozy fall twist on the classic White Russian cocktail, featuring the warm flavors of pumpkin spice.

Ingredients: 1 oz vodka. 1 oz coffee liqueur. 1 oz pumpkin spice cream liqueur. 1 oz heavy cream. Ice cubes.

Instructions: Fill a rocks glass with ice cubes. Pour vodka, coffee liqueur, and pumpkin spice cream liqueur over the ice. Gently stir. Slowly pour heavy cream over the back of a spoon to create a layered effect. Serve and enjoy!

Jason

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The traditional French pastry is given a vibrant, crunchy makeover with these Fruity Pebble Macarons. For an added burst of fruity flavor and a delightful crunch, they are adorned with Fruity Pebbles cereal and filled with a creamy buttercream. Ideal for a tasty and entertaining dessert!

Ingredients: 150g almond flour. 150g powdered sugar. 120g egg whites aged, at room temperature. 50g granulated sugar. 1/4 cup Fruity Pebbles cereal crushed. 1/2 tsp vanilla extract. Purple food coloring optional. Fruity Pebbles cereal for decoration. 1/2 cup unsalted butter at room temperature. 1 cup powdered sugar. 1 tsp vanilla extract. Purple food coloring optional. Fruity Pebbles cereal for garnish.

Scott RInstructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Pulse until thoroughly mixed. To get rid of any lumps, sift the almond flour and powdered sugar mixture into a sizable mixing bowl. Any large almond pieces that get trapped in the sieve should be thrown away. Use a hand mixer to beat the aged egg whites in a different mixing bowl until they begin to foam. Add the granulated sugar gradually while beating. Beat until glossy meringue forms stiff peaks. If desired, add food coloring and vanilla extract. Beat in thoroughly. Using a spatula, gently fold the almond flour mixture into the meringue. Don't overmix and be gentle. The batter needs to flow like lava and be thick. Spoon the macaron batter into a bag fitted with a round tip for piping. Leaving some space between each, pipe tiny circles onto the baking sheet that has been prepared. For decoration, top half of the macaron shells with crushed Fruity Pebbles cereal. After the macarons are no longer tacky to the touch and have slightly developed a skin, let them rest for 20 to 30 minutes. Bake for 15 to 18 minutes, or until the macarons are firm to the touch and have formed feet, in an oven preheated to 350 degrees. Midway through baking, turn the baking sheet. Take out of the oven and leave the macarons on the baking sheet to cool completely before taking them out. Beat the unsalted butter until it becomes creamy for the filling. Add vanilla extract and powdered sugar gradually. If desired, add food coloring and stir until thoroughly blended. Sort the macaron shells into pairs according to size and form. Spoon a tiny bit of the filling onto one shell's flat side, then place another shell on top of it. Continue by using the leftover macaron shells. For an added fruity crunch, roll the edges of the filled macarons in crushed Fruity Pebbles cereal. For optimal flavor and texture, allow the macarons to develop in the refrigerator for a minimum of 24 hours before serving. When ready to serve, top with extra Fruity Pebbles cereal, if preferred. Savor your mouthwatering Fruity Pebble Macarons!

[afrolez]

This zucchini noodle dish with chicken sausage, tomatoes, and basil is a light and flavorful alternative to traditional pasta. It's quick and easy to make, perfect for a healthy weeknight dinner.

Ingredients: 4 medium zucchinis, spiralized into noodles. 4 chicken sausage links, sliced. 2 cups cherry tomatoes, halved. 2 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish optional.

Instructions: Warm up a big pan with olive oil over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put chicken sausage slices in the pan and cook for 5 to 7 minutes, until they turn brown. After you add the cherry tomatoes, cook for three to four more minutes, until they start to get soft. Add the spiralized zucchini noodles and stir them in. Cook for two to three minutes, until the noodles are hot but still crisp-tender. Add pepper and salt to taste. Take the noodles off the heat and add the chopped basil. If you want, you can serve it hot with grated Parmesan cheese on top.

Bailey H

[afrolez]

This is a quick and healthy Instant Pot recipe for Vegetable Quinoa Pulao. It is full of healthy vegetables and fragrant spices.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups mixed vegetables carrots, peas, bell peppers, etc., chopped. 1 onion, finely chopped. 2 tomatoes, chopped. 1/2 cup green beans, chopped. 1/4 cup fresh coriander leaves, chopped. 2 cloves garlic, minced. 1-inch ginger, grated. 2 green chillies, chopped. 1 teaspoon cumin seeds. 1 teaspoon garam masala. 1/2 teaspoon turmeric powder. 1/2 teaspoon cayenne pepper optional. Salt to taste. 2 tablespoons cooking oil. 2 cups vegetable broth or water.

Instructions: To heat oil in the Instant Pot, press the "Saute" button. After the cumin seeds pop, add the chopped onions, ginger, and garlic. Cook the onions until they become clear. Put in the tomatoes and cook them until they get soft. Add the green beans, mixed vegetables, and green chilies and mix them in. For two to three minutes. Garam masala, turmeric powder, salt, and cayenne pepper if using should be added after the quinoa has been rinsed. Combine well. Add water or vegetable broth. Make sure nothing is stuck by stirring and scraping the bottom. Put the lid on top of the Instant Pot and set the vent to "Sealing." Then, cook on high pressure for one minute. After you're done, let the pressure drop naturally for 5 minutes and then quickly let it go. Take off the lid, use a fork to fluff up the quinoa, and add some fresh coriander leaves on top. Enjoy your Vegetable Quinoa Pulao while it's still hot!

Sasha

[afrolez]

These Pistachio Cherry White Chocolate Oatmeal Cookies are the perfect blend of crunchy pistachios, chewy dried cherries, and sweet white chocolate chips, all packed into a soft and hearty oatmeal cookie.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups old-fashioned oats. 1 cup white chocolate chips. 1 cup dried cherries. 1 cup shelled pistachios, chopped.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add this dry mix to the wet ones, mixing just until everything is combined. Add the white chocolate chips, dried cherries, chopped pistachios, and old-fashioned oats, making sure they are spread out evenly in the dough. Using a cookie scoop or a tablespoon, drop round pieces of dough onto the baking sheets that have been prepared. 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 wire racks to cool all the way. With milk or your favorite hot drink, these Pistachio Cherry White Chocolate Oatmeal Cookies are a great treat.

Howard Lowe

[afrolez]

This intensely flavorful chicken dish combines the richness of garlic and olive oil with the sweetness of honey and the tanginess of Dijon mustard, resulting in a deliciously savory flavor profile. Grilling the chicken adds a smoky char that enhances its overall appeal.

Ingredients: 4 chicken breasts. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon Dijon mustard. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put soy sauce, honey, paprika, dried thyme, salt, and pepper in a small bowl. Add the minced garlic and mix them all together. Pour the marinade over the chicken breasts that are in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes and up to 4 hours with the lid on. Warm up the grill over medium-high heat. Take the chicken breasts out of the marinade and throw away the extra marinade. When the chicken breasts are done, they should be no longer pink in the middle and have been cooked through. Put the grilled chicken on a serving platter, top it with chopped parsley, and serve it hot.

Keith

[afrolez]

A delicious and easy-to-make hand roll featuring fresh tuna, creamy avocado, and spicy mayo.

Ingredients: 1 nori sheet. 1/2 cup sushi rice, cooked. 2 tablespoons spicy mayonnaise. 1/4 cup diced fresh tuna. 1/4 avocado, sliced. 1/4 cucumber, julienned. 1 teaspoon sesame seeds. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: The shiny side of the nori sheet should be facing down on a clean surface. Leave a small edge at the top of the nori sheet and spread the sushi rice out evenly over it. Put some hot mayonnaise on top of the rice. On top of the rice, put slices of avocado, cucumber, and diced tuna. The filling should have sesame seeds on top of it. To make a cone out of the nori sheet, start in the bottom left corner and fold it toward the middle. Then, roll it to the right. Wet the edge of the nori sheet with a little water to hold the hand roll in place. Put it on the table right away with soy sauce, pickled ginger, and wasabi on the side.

Paula

[afrolez]

Creamy Cajun Sausage Linguine is a delightful combination of smoked sausage, colorful bell peppers, and linguine pasta coated in a rich and creamy Cajun-spiced sauce. This dish is bursting with flavor and perfect for a quick and satisfying dinner.

Ingredients: 8 oz linguine pasta. 12 oz smoked sausage, sliced. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup heavy cream. 1 tsp Cajun seasoning. Salt and black pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Cook linguine according to package instructions, drain, and set aside. In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned. Add diced onion, minced garlic, and diced bell peppers. Cook until vegetables are tender. Stir in heavy cream and Cajun seasoning. Let it simmer for a few minutes until the sauce thickens. Add cooked linguine to the skillet and toss until pasta is well coated with the creamy sauce. Season with salt and black pepper to taste. Garnish with chopped parsley before serving.

Davis Sharp

[afrolez]

The Middle Eastern sandwich Sabih is made with spiced chickpeas, which makes it vegan. On top of warm pita bread are roasted chickpeas that are crispy, eggplant that is savory, and fresh vegetables. This makes a filling and tasty meal.

Ingredients: 1 cup cooked chickpeas. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt to taste. 4 small pita breads. 2 large eggplants, sliced. 2 tomatoes, sliced. 1/4 cup tahini. 1/4 cup chopped parsley. Lemon wedges, for serving.

Instructions: Warm the oven up to 400F 200C. Whisk together the ground coriander, cumin, smoked paprika, and salt in a bowl. Add the cooked chickpeas and mix them well. Put the chickpeas that have been spiced on a baking sheet and roast them in a hot oven for 20 to 25 minutes, until they are crispy. Brush pita breads with olive oil and warm them up in the oven for a few minutes while the chickpeas roast. In a different pan, heat some olive oil over medium-low heat. Add the eggplant slices and cook them until they are soft and slightly browned. To put it together, spread tahini on warm pita breads and then layer chopped parsley, roasted chickpeas, tomato slices, and eggplant slices. Put lemon wedges on the side of the Sabih sandwiches.

Sasha B