larsteeney

[larsteeney]

A tasty and refreshing salad with softly shred chicken, crunchy vegetables, and a tasty Asian-style dressing.

Ingredients: 2 cups shredded cooked chicken breast. 1 head iceberg lettuce, shredded. 1 cup shredded red cabbage. 1 cup shredded carrots. 1/4 cup sliced almonds, toasted. 2 green onions, thinly sliced. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 1 tablespoon honey. 1 teaspoon grated fresh ginger. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine shredded chicken, lettuce, red cabbage, carrots, almonds, and green onions. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Pour dressing over salad and toss to coat. Season with salt and pepper to taste. Serve immediately, garnished with additional sliced green onions and toasted sesame seeds if desired.

David

[larsteeney]

A rich coffee drink with hints of chocolate and caramel that will keep your guests warm at your Fall Barn Wedding.

Ingredients: 2 cups of freshly brewed coffee. 1/4 cup of caramel syrup. 1/4 cup of chocolate syrup. 1/2 cup of whipped cream. 1/4 cup of crushed pumpkin spice cookies.

Instructions: Brew 2 cups of your favorite coffee. While the coffee is still hot, stir in the caramel syrup and chocolate syrup until well combined. Allow the coffee to cool slightly. Pour the coffee mixture into serving cups or mugs. Top each cup with a generous dollop of whipped cream. Sprinkle crushed pumpkin spice cookies over the whipped cream. Serve and enjoy your delightful Fall Barn Wedding coffee!

Jacob

[larsteeney]

These Vegan Puppy Chow Cookies are a delightful twist on the classic snack mix, offering a crunchy and chocolatey treat that's entirely plant-based.

Ingredients: 2 cups vegan chocolate chips. 1/2 cup creamy peanut butter. 1/4 cup coconut oil. 1 teaspoon vanilla extract. 4 cups vegan rice cereal squares. 1 cup powdered sugar.

Instructions: In a microwave-safe bowl, combine vegan chocolate chips, creamy peanut butter, and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Stir in vanilla extract. In a large mixing bowl, pour melted chocolate mixture over vegan rice cereal squares. Gently toss until cereal is evenly coated. Transfer coated cereal to a large zip-top bag. Add powdered sugar to the bag. Seal the bag and shake until cereal is fully coated with powdered sugar. Spread coated cereal onto a parchment-lined baking sheet to cool and set for about 30 minutes. Once cooled, enjoy these vegan puppy chow cookies!

Holly A

[larsteeney]

This Roadhouse Beef Pizza is a hearty and flavorful dish that combines savory ground beef with classic pizza toppings, perfect for a cozy night in or a gathering with friends. The blend of spices and vegetables adds depth of flavor, while the melted cheese brings everything together in each delicious bite.

Ingredients: 1 lb ground beef. 1 pre-made pizza dough. 1 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced red onions. 1/2 cup sliced bell peppers. 1/4 cup sliced black olives. 1/4 cup sliced mushrooms. 1 teaspoon garlic powder. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Remove any extra fat and set it aside. Put the pizza dough on a baking sheet or pizza pan and roll it out. Spread the pizza sauce out on the dough in a thin layer. Spread out the cooked ground beef on top of the sauce. Add the mushrooms, bell peppers, black olives, shredded mozzarella cheese, and sliced red onions on top. Add salt, pepper, garlic powder, and dried oregano to taste. Let it bake in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese melts and bubbles. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while hot!

Britney K

[larsteeney]

Indulge in the decadence of this triple chocolate cream pie tart. A buttery crust filled with layers of rich semisweet, white, and dark chocolate cream, topped with airy whipped cream and chocolate shavings.

Ingredients: 1 store-bought pie crust. 1 cup semisweet chocolate chips. 1/2 cup heavy cream. 1/4 cup cocoa powder. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1 cup whole milk. 1/2 cup white chocolate chips. 1/2 cup dark chocolate chips. Whipped cream and chocolate shavings for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Trim any extra dough from the pie crust before pressing it into a tart pan. Use a fork to make holes in the bottom of the crust. Bake for 10 to 12 minutes, or until the crust is lightly golden. Warm the heavy cream in a small saucepan until it just starts to boil. Take it off the heat and add the semisweet chocolate chips. After one minute, stir it until it's smooth. Spread out the chocolate ganache in the baked pie crust after you pour it in. Put in the fridge to cool down. To make the chocolate sauce, mix cocoa powder, sugar, cornstarch, vanilla extract, and milk in a different saucepan. Stir the mixture all the time over medium-low heat until it gets thick. Take the mix off the heat and divide it evenly between three bowls. Put dark chocolate chips in one bowl and white chocolate chips in another. Leave the third bowl empty. In each bowl, mix the ingredients together until the chocolate chips melt and the whole thing is smooth. In different layers, pour the three chocolate fillings into the tart crust. For a marbled look, use a knife to slowly swirl the fillings together. Put the tart in the fridge for at least two hours, or until it's set. Put chocolate shavings and whipped cream on top before serving. Cut it up and enjoy!

Walter Parsons

[larsteeney]

Enjoy the wonderful mix of cashew nuts, honey, and juicy blackberries in these light and fluffy pancakes. This is a great treat for breakfast!

Ingredients: 1 cup all-purpose flour. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup cashews, chopped. 1/2 cup blackberries. 1/2 cup milk. 1/4 cup honey. 1 egg. 1 tsp vanilla extract. Butter or oil for cooking.

Instructions: In a bowl, mix flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together milk, honey, egg, and vanilla extract. Combine the wet and dry ingredients, then fold in chopped cashews and blackberries. Heat a skillet or griddle over medium-high heat and grease with butter or oil. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve hot with extra honey and blackberries as toppings.

Macey Cross

[larsteeney]

This One-Pot Pizza Pasta combines all the flavors of a classic pizza into a comforting pasta dish. It's easy to make and perfect for a quick weeknight dinner.

Ingredients: 8 oz penne pasta. 1 lb ground sausage. 1/2 cup diced onion. 1/2 cup diced bell peppers. 1 cup sliced pepperoni. 1 can 14 oz diced tomatoes. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 tsp dried oregano. 1/2 tsp garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the penne pasta in a large pot until it is al dente. Remove the water and set it aside. The ground sausage should be cooked in the same pot over medium-low heat until it turns brown and is fully cooked. If you need to, take off the extra grease. Dice the onions and bell peppers and put them in the pot. Saut them until they get soft and clear. Diced tomatoes, dried oregano, garlic powder, salt, and pepper should all be added at this point. After a few minutes, cook until everything is hot. Add the cooked pasta back to the pot and mix it well with the sauce and toppings. The pasta should have mozzarella cheese shreds and Parmesan cheese grated on top of it. Put the lid on top of the pot and let it cook slowly for a few minutes. The cheese should melt and bubble. Before serving, sprinkle with fresh basil leaves. Enjoy your tasty One-Pot Pizza Pasta while it's still hot!

Zoey

[larsteeney]

These Cherry Lambic and Cream Popsicles combine the fruity flavor of cherry lambic beer with the richness of cream for a delightful frozen treat. Perfect for cooling down on a hot day!

Ingredients: 12 ounces cherry lambic beer. 1/2 cup granulated sugar. 1 cup heavy cream.

Instructions: In a small saucepan, combine cherry lambic beer and granulated sugar. Heat over medium heat, stirring until sugar is dissolved. Remove from heat and let it cool to room temperature. Once cooled, stir in heavy cream until well combined. Pour mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks and freeze until solid, about 4-6 hours. To unmold, run warm water over the molds for a few seconds and gently pull the popsicles out. Enjoy your refreshing Cherry Lambic and Cream Popsicles!

Isa

[larsteeney]

These No Bake Pumpkin Spice Donut Holes are a tasty treat that doesn't need to be baked. They're vegan, gluten-free, and paleo-friendly, so people with different dietary needs can enjoy them. These little treats are great for fall or any time of the year because they taste warm from the pumpkin spice and sweet from the maple syrup.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. Pinch of salt. Optional: shredded coconut for coating.

Instructions: Put pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt in a bowl. Add almond flour and coconut flour. Mix well until a dough comes together. Make little balls out of the dough that are about an inch across. Place them on a plate or tray that has been lined with parchment paper. If you want, you can coat each ball in shredded coconut. Put the donut holes in the fridge for 30 minutes to make them firm. Serve and have fun!

Jason Trevino