omnomberrybars

[omnomberrybars]

This creamy and flavorful dip combines the richness of pumpkin and the sweetness of apples with warm spices and the subtle aroma of vanilla bean. It's perfect for autumn gatherings or any time you crave a seasonal treat.

Ingredients: 1 can 15 oz pumpkin puree. 2 medium apples, peeled, cored, and chopped. 1/2 cup brown sugar. 1/4 cup maple syrup. 1 vanilla bean, split and seeds scraped out. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt.

Instructions: Apple chunks, brown sugar, maple syrup, vanilla bean seeds, cinnamon, nutmeg, cloves, and salt should all be put in a crock pot together with pumpkin puree. Mix things together well. Cover and cook on low for 6 to 8 hours, stirring every now and then. Once the apples are very soft and the mixture has thickened, take out the vanilla bean and use an immersion blender to blend the mixture until it is smooth. Before you serve the dip, let it cool all the way down. You can eat it with apple slices, graham crackers, or cinnamon pita chips.

Prep Time: 15 minutes

Cook Time: 360 minutes

Filling Station Idaho

[omnomberrybars]

These straightforward holiday sugar cookies are ideal for any festive occasion. They have a delightful buttery flavor with a hint of almond extract, and you can top them with colorful sprinkles or sugar to add a touch of holiday magic. Enjoy them with a glass of milk or share them with family and friends this holiday season!

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3 to 4 tablespoons buttermilk. Sprinkles or colored sugar optional.

Instructions: Warm the oven up to 190C 375F. Put flour, baking soda, and baking powder in a small bowl and mix them together. Mix the butter and sugar in a big bowl until the mixture is smooth. Add the egg, vanilla extract, and almond extract and mix well. Slowly add the dry ingredients to the wet ones, mixing in the buttermilk every so often. Round teaspoonfuls of dough should be rolled into balls and put on cookie sheets that have not been greased. Press down on each ball a little with the sugar-covered bottom of a glass. You can add sprinkles or colored sugar to the top of each cookie if you want to. For 8 to 10 minutes, or until the edges are just beginning to turn golden, bake it. The cookies should cool for a few minutes on the baking sheet before being moved to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10 minutes

jonna lentovaara

[omnomberrybars]

Indulge in the savory delight of Cheesy BBQ Shredded Pork Cups. These appetizing bites feature cooked shredded pork coated in barbecue sauce, nestled in golden crescent roll cups, and topped with melted cheddar cheese. Garnished with green onions and cilantro, these cups offer a burst of flavor in each cheesy, BBQ-infused bite.

Ingredients: 1 lb shredded pork, cooked. 1 cup barbecue sauce. 1 can 8 oz refrigerated crescent rolls. 1 cup shredded cheddar cheese. 1/2 cup green onions, sliced. 1/4 cup cilantro, chopped for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the shredded pork in a bowl and coat it well with barbecue sauce. Take the crescent rolls out of the fridge and cut them into triangles. To make a cup shape, press each crescent roll triangle into a muffin tin that has been greased. Put some BBQ pulled pork into each crescent cup. Add shredded cheddar cheese to the top of each cup. Place the crescent rolls in an oven that has already been heated. Bake for 12 to 15 minutes, or until they are golden brown and the cheese is melted and bubbling. Take it out of the oven and let it cool down a bit. Before you serve, top with chopped cilantro and thinly sliced green onions. These Cheesy BBQ Shredded Pork Cups are great for parties or as a tasty snack. In every bite, you'll enjoy the delicious mix of gooey cheese and savory shredded pork.

Prep Time: 15 minutes

Cook Time: 15 minutes

Virtasalmen Kalastusalue

[omnomberrybars]

This Healthy Avocado Cheese Sandwich is a tasty and healthy way to eat. It has creamy avocado, tangy cheese, and a spicy kick from the sriracha mayo. It's a great quick lunch or snack.

Ingredients: 2 slices sourdough bread. 1 ripe avocado, sliced. 2 slices low-fat cheese. 1 tablespoon low-fat mayonnaise. 1 teaspoon sriracha sauce. Handful of mixed greens lettuce, spinach, arugula. Salt and pepper to taste.

Instructions: Toast the sourdough bread slices until golden brown. In a small bowl, mix the low-fat mayonnaise and sriracha sauce to make the spicy mayo. Spread the spicy mayo on one side of each toasted bread slice. Layer one slice of bread with avocado slices, followed by cheese slices and mixed greens. Season with salt and pepper to taste. Top with the second slice of bread to form a sandwich. Slice the sandwich diagonally and serve.

Prep Time: 10 minutes

Cook Time: 5 minutes

Celaeno and Doodle

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A flavorful and easy-to-make noodle dish with the crunch of cabbage and the warmth of ginger.

Ingredients: 200g noodles. 2 cups shredded cabbage. 3 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 tablespoons vegetable oil. Salt and pepper to taste. 2 green onions, chopped for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: Follow the directions on the package to cook the noodles. Remove the water and set it aside. Put vegetable oil in a large skillet and heat it over medium-high heat. Add the ginger and garlic that have been minced and saut until the smell is nice. Shred the cabbage and cook it until it starts to wilt a bit. Soy sauce, sesame oil, and cooked noodles should all be mixed in. Sprinkle to mix. Add pepper and salt to taste. Put green onions and sesame seeds that have been chopped on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Be Part of the Band

[omnomberrybars]

Discover the ease and deliciousness of oven-baked tri-tip with a flavorful herb and spice rub. This method ensures a juicy and tender roast that's perfect for any occasion.

Ingredients: 2 lbs tri-tip roast. 2 tablespoons olive oil. 2 teaspoons garlic powder. 2 teaspoons onion powder. 2 teaspoons smoked paprika. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and black pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add smoked paprika, salt, black pepper, dried oregano, dried thyme, and garlic powder to a small bowl. Mix the spices together to make a dry rub. Cover the tri-tip roast with olive oil by rubbing it all over. Spread the dry rub evenly over the tri-tip's surface and press it into the meat to help it stick better. Season the tri-tip and put it on a rack-equipped baking sheet or roasting pan. Roast in an oven that has already been heated for 25 to 30 minutes, or until the internal temperature reaches the level of doneness you want 135F/57C for medium-rare, 145F/63C for medium. After taking the tri-tip out of the oven, let it rest for 10 minutes. Then, cut it across the grain. Enjoy slices of the juicy tri-tip that was baked in the oven!

Prep Time: 10 minutes

Cook Time: 30 minutes

Great Adventure Camping

[omnomberrybars]

A fun, colorful, vegan, and gluten-free no-churn ice cream that was inspired by the magical world of mermaids. The base is made of creamy coconut milk and ripe bananas. The bright colors, which look like the ocean, come from spirulina and blue spirulina powder. The perfect dessert for a magical experience!

Ingredients: 3 ripe bananas, sliced and frozen. 1 can 13.5 oz full-fat coconut milk, chilled overnight. 1/4 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. 1/2 teaspoon spirulina powder. 1/4 teaspoon blue spirulina powder. 1/4 teaspoon edible glitter optional.

Instructions: In a blender, combine the frozen banana slices, chilled coconut milk, maple syrup, and vanilla extract. Blend until smooth. Divide the mixture into three equal parts in separate bowls. In one bowl, mix in the spirulina powder until the desired shade of green is achieved. In the second bowl, mix in the blue spirulina powder until the desired shade of blue is achieved. Leave the third bowl as is for the white color. Layer the three colored mixtures into a freezer-safe container, alternating colors. Swirl gently with a knife or spoon to create a marbled effect. Sprinkle edible glitter on top if desired. Cover the container and freeze for at least 6 hours or until firm. Once frozen, scoop and serve your magical Mermaid Ice Cream!

Prep Time: 15 minutes

Cook Time: 0 minutes

Compagnie compost

[omnomberrybars]

This Vegan Lentil Dahl is a comforting and flavorful dish packed with protein and spices. It's perfect for a cozy dinner and leftovers taste even better the next day!

Ingredients: 1 cup red lentils. 3 cups vegetable broth. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp chili powder. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. Salt to taste. Fresh cilantro, for garnish.

Instructions: Run cold water over the lentils until the water is clear. The onion and garlic should be cooked in a large pot until they become clear. The lentils, vegetable broth, coriander, cumin, chili powder, diced tomatoes, and coconut milk should all be added to the pot. Once it starts to boil, lower the heat and let it simmer for 20 to 25 minutes, stirring every now and then, until the lentils are cooked and the dahl has thickened. Add salt to your liking. Add fresh cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

gbar roadshow

[omnomberrybars]

You can make these vegan grapefruit sugar cookies at home. They taste great and are very sweet. Perfect for a treat that is light and cool!

Ingredients: 2 cups all-purpose flour. 1/2 cup vegan butter, softened. 3/4 cup granulated sugar. 1/4 cup grapefruit juice. 1 tablespoon grapefruit zest. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. Add the grapefruit juice, grapefruit zest, and vanilla extract to the creamed mixture. Mix well. In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll the dough into small balls and place them on the prepared baking sheet, leaving space between each cookie. Gently flatten each ball with the back of a fork to create a crisscross pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Mxed Martial Arts

[omnomberrybars]

This Paleo Vegan Banana Brownie Cake is a delightful treat that combines the sweetness of bananas with the richness of cocoa powder and almond butter. It's moist, flavorful, and perfect for satisfying your sweet cravings while adhering to a vegan and paleo diet.

Ingredients: 2 ripe bananas, mashed. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 teaspoon baking soda. Pinch of salt. 1/4 cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9-inch pie plate by greasing it. Put mashed bananas, almond butter, and maple syrup in a bowl and mix them together. Cocoa powder, baking soda, salt, and coconut flour should all be added. Mix everything together well. Add the chocolate chips that don't contain dairy. After getting the pie dish ready, pour the batter into it and spread it out evenly. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Wait until it's cool to cut it. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Lara Smith

[omnomberrybars]

This salad is cool and tasty. It has the sweetness of fresh strawberries, the earthiness of quinoa, a hint of heat from the sriracha, and the crunch of almonds.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 2 cups fresh strawberries, hulled and sliced. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup crumbled feta cheese. 1/4 cup chopped roasted almonds. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon sriracha sauce. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a medium-sized saucepan. Add the rinsed quinoa, turn down the heat to low, cover, and let it cook for 15 to 20 minutes, or until the water is absorbed. Once the quinoa is cool enough to touch, take it off the heat and fluff it up with a fork. Place the cooked quinoa, strawberry slices, cucumber dices, red onion slices, cilantro leaves, and mint leaves in a large bowl. Whisk the extra-virgin olive oil, balsamic vinegar, honey, and Sriracha sauce together in a small bowl. Add salt and pepper to taste. Add the dressing to the salad and mix everything together by tossing. On top of the salad, crumble some feta cheese and chop up some roasted almonds. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

nenaz babaee

[omnomberrybars]

Indulge in the tenderness of these soft blueberry cookies that are perfectly complemented by a zesty lemon glaze. A delightful treat that balances sweetness and tanginess.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups fresh blueberries. 1 cup powdered sugar. 2 tablespoons lemon juice. 1 teaspoon lemon zest.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh blueberries. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest to create the lemon glaze. Once the cookies are completely cool, drizzle the lemon glaze over the top of each cookie. Allow the glaze to set before serving. Enjoy these tender and delicious soft blueberry cookies with a delightful lemon glaze!

Prep Time: 20 minutes

Cook Time: 10 minutes

Boywood Farm

[omnomberrybars]

Learn how to create stunning brush embroidery effects on sugar cookies using royal icing and a simple painting technique. These cookies are not only delicious but also beautifully decorated, making them perfect for any special occasion.

Ingredients: 1 batch of your favorite sugar cookie dough. Royal icing in various colors. Edible food coloring. Piping bags. Round piping tips. Small paintbrush. Water. Paper towels.

Instructions: Follow your recipe to make the sugar cookie dough. Use cookie cutters to make the shapes you want out of the dough after rolling it out. After baking the cookies the way it says to, let them cool completely. Mix the royal icing until it's the right consistency for piped decorations. Put different amounts of royal icing into different bowls, and then use edible food coloring to color each bowl however you like. Put the colored royal icing into the piping bags that have a round tip on the end of each one. Add a thin line of a different color royal icing around the edges of the cookies after they have cooled. Add a few drops of water to the rest of the royal icing to make it thinner so that it floods. Spread the thinned royal icing evenly around the edges of the cookies with a toothpick as you fill them in. Leave the flooded icing to set for a while. Lightly wet the surface of the flooded icing with a small paintbrush and water. The paintbrush should be dipped in a different color of royal icing and then gently touched to the wet, flooded icing. The colors will run and mix, making a lovely effect like brush embroidery. Do this again and again, changing the colors and making patterns on each cookie. Let the cookies dry all the way through before you handle or package them. The brush embroidery cookies are ready to eat or give as gifts once they are dry. To keep the cookies fresh, make sure to put them in a container that won't let air in.

Prep Time: 30 minutes

Cook Time: 12 minutes

Amms Art

[omnomberrybars]

This simple maki sushi recipe is great for both new sushi fans and people who already love sushi. You can make tasty sushi at home whenever you want with just a few simple ingredients and easy-to-follow steps.

Ingredients: 3 cups sushi rice. 4 nori seaweed sheets. 1 cucumber, thinly sliced. 1 avocado, sliced. 8 ounces sushi-grade raw fish e.g., salmon, tuna. Soy sauce, for dipping. Wasabi and pickled ginger, for serving.

Instructions: Cook sushi rice according to package instructions and let it cool. Place a sheet of nori on a bamboo sushi mat. Spread a layer of sushi rice evenly over the nori, leaving a small border at the top. Arrange cucumber, avocado, and fish slices in the center of the rice. Roll the sushi tightly using the bamboo mat, pressing gently to seal. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 0 minutes

canyon high school

[omnomberrybars]

These beet-stained deviled quail eggs are not only visually stunning but also delicious. The beet juice gives them a unique and vibrant pink color that will impress your guests. Perfect as an appetizer for special occasions or brunch.

Ingredients: 12 quail eggs. 1 beetroot, peeled and chopped. 1 cup water. 1/4 cup white vinegar. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Place the quail eggs in a small saucepan and cover them with water. Bring to a boil over high heat, then reduce the heat to low and simmer for 2-3 minutes for soft-boiled eggs or 5-6 minutes for hard-boiled eggs. While the eggs are cooking, in a separate saucepan, combine the chopped beetroot, water, and white vinegar. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the beetroot is tender. Once the quail eggs are done, drain them and transfer them to a bowl of ice water to cool quickly. Once cooled, gently peel the eggs and set them aside. Strain the beetroot mixture to create a vibrant beet juice. Let it cool. In a bowl, mix the mayonnaise, Dijon mustard, paprika, salt, and pepper. Add 2-3 tablespoons of the beet juice to the mixture to create a pinkish hue. Adjust the amount of beet juice to achieve your desired color. Cut each quail egg in half lengthwise and remove the yolks. Mash the yolks and add them to the mayonnaise mixture. Stir until well combined. Fill each quail egg white with the beet-stained deviled egg mixture. Garnish with fresh chives. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

carmen beissner

[omnomberrybars]

For kids, these green smoothie pancakes are a fun and healthy way to start the day. They taste good and are good for you because they are full of baby spinach, banana, and yogurt. The bright green color will also definitely catch your child's eye!

Ingredients: 1 cup baby spinach leaves. 1 ripe banana. 1/2 cup rolled oats. 1/2 cup plain yogurt. 1/4 cup milk. 1 egg. 2 tablespoons honey. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. Cooking spray or butter for the pan.

Instructions: In a blender, combine baby spinach, banana, rolled oats, yogurt, milk, egg, honey, and vanilla extract. Blend until smooth. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Pour the green smoothie mixture from the blender into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat a non-stick skillet or griddle over medium-high heat. Lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake 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. Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter, adding more cooking spray or butter to the skillet as needed. Serve the green smoothie pancakes warm with a drizzle of honey, slices of banana, or fresh berries. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

levi stute

[omnomberrybars]

These tender and flavorful country-style barbecue ribs are perfect for a hassle-free dinner. Let your slow cooker do all the work while you enjoy the rich aroma of barbecue wafting through your home.

Ingredients: 3 lbs country-style pork ribs. 1 cup barbecue sauce. 1/4 cup brown sugar. 2 tablespoons apple cider vinegar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: In a bowl, mix barbecue sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper. Place ribs in the slow cooker. Pour the sauce mixture over the ribs, ensuring they are evenly coated. Cover and cook on low for 6-8 hours, or until ribs are tender. Once done, remove ribs from the slow cooker and place them on a serving dish. Optional: Pour remaining sauce from the slow cooker over the ribs before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

agility brandys