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Rocky's blend of seasonings including paprika, coriander, and turmeric makes any steak awesome! Try it on t-bones or ribeyes.

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These ranch-flavored roasted carrots, onions, and potatoes get some zing from just a touch of rice wine vinegar.

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This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.

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Enjoy this light green salad for spring, topped with blue cheese, fresh berries, walnuts, and a blueberry-balsamic dressing.

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Freshly grated Parmesan and spices are added to an Italian-style dressing that is combined with spaghetti and fresh cucumbers, tomatoes, and red onions.

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Green beans and garlic seasoning go well with stuffing.

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These Paleo 3 Layer Raw Mint Bars are a delicious and healthy treat that's perfect for satisfying your sweet tooth while sticking to a Paleo diet. The three layers of almond crust, chocolate mint, and green coconut butter create a delightful combination of flavors and textures.

Ingredients: 1 cup almonds. 1 cup dates, pitted. 1/2 cup unsweetened shredded coconut. 1/4 cup raw cacao powder. 2 tablespoons coconut oil, melted. 1/2 teaspoon peppermint extract. 1/4 cup honey or maple syrup. 1/4 cup coconut butter. 1/2 teaspoon spirulina powder optional, for color. Pinch of salt.

Instructions: Process the almonds in a food processor until they become a coarse meal. To the food processor, add the dates, shredded coconut, and half of the melted coconut oil. Process the mixture until it forms a sticky ball when squeezed between your fingers. Using parchment paper, line the bottom of a square or rectangular dish and press the mixture evenly into it. While you are getting ready for the second layer, put it in the freezer. The cacao powder, honey or maple syrup, peppermint extract, and the remaining melted coconut oil should all be combined in a clean food processor. Blend until well combined and smooth. Over the almond crust in the dish, pour the chocolate-mint layer. After distributing it evenly, put it back in the freezer to set for roughly 20 minutes. The coconut butter should be slowly melted over low heat in a small saucepan. If using, stir in the spirulina powder to achieve a mint green hue. Cover the chocolate mint layer with the green coconut butter layer after it has solidified. It can be evenly spread with a spatula. For extra flavor, sprinkle a small pinch of salt on top. Place the dish back in the freezer and allow the bars to solidify for a minimum of two hours. After the bars are fully solid, take them out of the freezer and cut them into bars or squares. When it's time to serve, keep the Paleo 3-Layer Raw Mint Bars chilled or frozen. Have fun!

Prep Time: 30 minutes

Cook Time: 0 minutes

Tirzah's Self Publishing Toolbox

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These protein-packed egg muffins are the perfect grab-and-go breakfast option for busy mornings. Packed with diced veggies, cooked bacon or ham, and shredded cheese, they're satisfying, delicious, and easy to make ahead of time. Simply bake a batch on the weekend and enjoy them throughout the week for a quick and nutritious start to your day.

Ingredients: 6 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup diced cooked bacon or ham. 1/2 cup shredded cheese cheddar, mozzarella, or your choice. Salt and pepper to taste. Cooking spray or oil for greasing muffin tin.

Instructions: Start by heating the oven to 350F 175C. Use cooking spray or oil to grease a 12-cup muffin tin. Whisk the eggs together in a bowl until they are well mixed. Add pepper and salt. In each muffin cup, put equal amounts of diced bell peppers, onions, tomatoes, and cooked bacon or ham. Fill up each muffin cup about three quarters of the way to the top with beaten eggs. Put some cheese shreds on top of each muffin cup. Before you put the egg muffins in the oven, heat it up. Bake them for 20 to 25 minutes, or until the tops are somewhat golden. Take the egg muffins out of the oven and let them cool for a few minutes before taking them out of the pan. You can serve it hot or cold. Leftovers can be kept in the fridge for up to three days in a container that doesn't let air in. For a quick and healthy breakfast on the go, try these egg muffins that are full of protein.

Prep Time: 10 minutes

Cook Time: 20 minutes

northern ontario labrador retrievers

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This Basil Parmesan Cauliflower Tart is a delightful savory treat, combining the earthy flavor of cauliflower with the freshness of basil and the richness of Parmesan cheese. It's perfect as an appetizer, side dish, or even a light main course.

Ingredients: 1 medium cauliflower, grated. 1 cup fresh basil leaves, chopped. 1 cup grated Parmesan cheese. 3 eggs. 1/2 cup breadcrumbs. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Grease a tart pan with olive oil. In a large bowl, mix together the grated cauliflower, chopped basil, grated Parmesan cheese, eggs, breadcrumbs, olive oil, salt, and pepper. Press the mixture into the prepared tart pan, spreading it evenly and pressing it firmly into the bottom and up the sides. Bake in the preheated oven for 25-30 minutes, or until the tart is set and golden brown on the edges. Allow the tart to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 30 minutes

Puacc 2018

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These Keto Paleo Fried Mushrooms are a delightful low-carb appetizer or snack option. They are coated in a flavorful almond flour and parmesan cheese mixture, then fried to crispy perfection in avocado oil.

Ingredients: 1 lb mushrooms, cleaned and sliced. 2 eggs, beaten. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 tsp garlic powder. 1 tsp paprika. Salt and pepper to taste. Avocado oil for frying.

Instructions: In a shallow bowl, mix almond flour, parmesan cheese, garlic powder, paprika, salt, and pepper. Dip mushroom slices in beaten eggs, then coat them in the almond flour mixture. Heat avocado oil in a frying pan over medium-high heat. Fry the coated mushrooms in batches until golden brown and crispy, about 2-3 minutes per side. Remove mushrooms from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

pinup doll australia

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The honey mustard pretzels in these turkey burgers add a tasty twist to the traditional turkey burger. And the honey mustard sauce gives them a sweet and sour kick. The pretzel crumbs make them extra crunchy. Good for a quick and tasty meal!

Ingredients: 1 lb ground turkey. 1/4 cup crushed pretzels. 1/4 cup honey mustard sauce. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 hamburger buns. Lettuce leaves, for garnish. Sliced tomatoes, for garnish. Sliced pickles, for garnish. Sliced Swiss cheese, optional.

Instructions: In a mixing bowl, combine the ground turkey, crushed pretzels, honey mustard sauce, diced red onion, chopped fresh parsley, garlic powder, salt, and black pepper. Mix the ingredients until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop skillet over medium-high heat and lightly grease it. Place the turkey burger patties on the grill or skillet and cook for about 5-6 minutes per side or until they are cooked through and have nice grill marks. If using cheese, add a slice on top of each patty during the last minute of cooking to melt it. While the burgers are cooking, toast the hamburger buns on the grill or in a toaster until lightly browned. To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a turkey burger patty. Top with sliced tomatoes, sliced pickles, and additional honey mustard sauce if desired. Place the top half of the bun on top, and your Honey Mustard Pretzel Turkey Burger is ready to serve! Enjoy your delicious homemade turkey burgers with a unique twist!

Prep Time: 15 minutes

Cook Time: 12 minutes

5th International Bornean frog race

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Enjoy this parfait, which has a delicious mix of cherry Dr. Pepper cake and rich cherry buttercream frosting. Great for a sweet treat or a special event!

Ingredients: 1 box cherry Dr Pepper cake mix. 1 cup Dr Pepper. 1/2 cup vegetable oil. 3 large eggs. 1 cup maraschino cherries, chopped. 2 cups heavy cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Before you bake, heat the oven to 350F 175C and grease a cake pan. Mix the Dr. Pepper, vegetable oil, eggs, and cherry Dr. Pepper cake mix in a large bowl until everything is well mixed. Add the chopped Maraschino cherries and mix them in. Put the batter into the cake pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool all the way down. Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl. Whip them together until stiff peaks form. Once the cake is cool, cut it into little cubes. Put the cake cubes in serving bowls or glasses and top them with the whipped cherry buttercream frosting. Add more layers until the glasses are full, and then put a dollop of frosting on top to finish. If you want, you can add more maraschino cherries as a garnish. Put it in the fridge for at least two hours before you serve it.

Prep Time: 20 minutes

Cook Time: 30 minutes

charlotte rowenna

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This cocktail is a delightful blend of citrus flavors combined with the creamy richness of panna cotta. It's perfect for those who enjoy a refreshing and indulgent drink.

Ingredients: 2 oz citrus vodka. 1 oz orange liqueur. 1 oz lemon juice. 1/2 oz simple syrup. 1/4 oz orange blossom water. 1/4 oz lemon zest. 1/2 cup heavy cream. 1/2 cup milk. 1 packet gelatin.

Instructions: Heavy cream, milk, and gelatin should all be mixed together in a small saucepan. Stir the mixture all the time while heating it over low heat until the gelatin is gone. Take it off the heat and let it cool down a bit. Citrus vodka, orange liqueur, lemon juice, simple syrup, orange blossom water, and lemon zest should all be mixed together in a shaker. Put the cream mixture that has been cooled into the shaker and give it a good shake. Pour the mix through a strainer into chilled cocktail glasses. Put it in the fridge for about 4 hours or overnight until it sets. Before serving, top with citrus zest or slices.

Prep Time: 15 minutes

Cook Time: 10 minutes

Willowtree Campsites

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Indulge in the rich and decadent flavors of this vegan chocolate hazelnut tart. The crunchy hazelnut crust complements the smooth chocolate ganache perfectly, making it a delightful dessert for any occasion.

Ingredients: 1 cup hazelnuts, toasted and skins removed. 1 cup dates, pitted. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 teaspoon salt. 1 cup dairy-free chocolate chips. 1/2 cup coconut milk. 1 tablespoon coconut oil. 1 teaspoon vanilla extract.

Instructions: Nuts, dates, cocoa powder, maple syrup, and salt should be mixed in a food processor until a sticky dough forms. To make the crust, press the dough into a tart pan and make sure it lays flat. Melt the coconut oil and milk in a small saucepan over low heat. In a bowl that can handle heat, pour the hot mixture over the chocolate chips. After one minute, stir it until it's smooth and creamy. Add vanilla extract and stir. After making the crust, pour the chocolate ganache over it. Put it in the fridge for at least two hours, or until it sets. If you want, you can add chopped hazelnuts or cocoa powder as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

IMMOBILIARE ITALIA

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Deliciously baked chicken drumsticks smothered in a flavorful barbecue sauce, creating a perfect balance of sweetness and smokiness. This easy-to-make recipe is a crowd-pleaser for any barbecue or weeknight dinner.

Ingredients: 8 chicken drumsticks. 1 cup barbecue sauce. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix barbecue sauce, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Coat each chicken drumstick with the barbecue sauce mixture. Place the drumsticks on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 35-40 minutes, turning them halfway through, until the chicken is golden brown and cooked through. Remove from the oven and let them rest for a few minutes. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Heistad Speidergruppe

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With these Pumpkin Crumb Pie Cookies, you can enjoy the flavors of pumpkin pie in cookie form. They're soft and spiced, with a delicious crumb topping.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 1 egg. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup rolled oats. 1/2 cup chopped pecans.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Add the egg and pumpkin puree and mix them in well. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. To make a thick cookie dough, fold in the rolled oats and chopped pecans. Using a spoon or cookie scoop, place round tablespoons of dough on the baking sheets that have been prepared, leaving a few inches between each one. Put 1/4 cup of flour, 1/4 cup of brown sugar, and 1/2 teaspoon of ground cinnamon in a small bowl. This is the crumb topping. Add 2 tablespoons of cold butter and mix until the mixture is crumbly. Place a few crumbs on top of each mound of cookie dough. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 15 minutes

Kabat Scarlett

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This Texas French Toast Casserole is a rich and tasty breakfast or brunch dish that can feed a lot of people. It's a family favorite because it has Texas toast, a sweet pecan topping, and a hint of cinnamon.

Ingredients: 8 slices of Texas toast. 6 large eggs. 1 1/2 cups milk. 1/2 cup heavy cream. 1/2 cup granulated sugar. 2 teaspoons vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter melted. 1 cup light brown sugar. 2 tablespoons light corn syrup. 1 cup chopped pecans. Powdered sugar for dusting. Maple syrup for serving.

Instructions: Prepare a 9x13-inch baking dish by greasing it. Put the slices of Texas toast in the dish. Mix the eggs, milk, heavy cream, sugar, cinnamon, salt, and vanilla extract in a bowl using a whisk. Add the egg mix to the Texas toast and cover all the slices with it. Put the casserole in the fridge for at least 4 hours or overnight with the lid on. Start by heating the oven to 350F 175C. Over medium heat, melt the butter, brown sugar, and corn syrup in a saucepan. Mix until it's smooth. Add the chopped pecans and mix them in. Mix the pecans together and then pour them over the wet Texas toast slices. The casserole should be baked in a hot oven for 40 to 45 minutes, or until it is golden brown and set. Take it out of the oven and let it cool down a bit before you serve it. Put powdered sugar on top and serve with maple syrup.

Prep Time: 20 minutes

Cook Time: 45 minutes

Mark Lakeman