polygawn

[polygawn]

Everything is better with bacon. Even brownies? Yes, even brownies!

[polygawn]

This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.

[polygawn]

This slow-cooked beef stew is perfect for a busy day--spend a little time getting everything together and then go about your day while it cooks slowly in your oven.

[polygawn]

This delicate baked custard has a festive flavor and flair thanks to the eggnog. To make a larger quantity, simply increase the ingredient amounts.

[polygawn]

For busy weeknight meals, a quick and simple vegetable soup with 10 basic ingredients can be made in 30 minutes.

[polygawn]

This recipe for Thai carrot salad with peanuts is a perfect balance of sweet and spicy with hints of garlic and curry in the dressing.

[polygawn]

This Slow Cooker Cream Cheese Crack Chicken Chili is smooth, hearty, and full of flavor. It's a simple comfort food that's great for cold days. Tender chicken, creamy cheese, beans, and spices come together to make a tasty and filling meal that the whole family will love.

Ingredients: 1 lb boneless, skinless chicken breasts. 2 10.5 oz cans condensed cream of chicken soup. 1 cup chicken broth. 2 15 oz cans black beans, drained and rinsed. 2 cups frozen corn. 2 10 oz cans diced tomatoes with green chilies, undrained. 1 packet ranch seasoning mix. 1 tablespoon chili powder. 8 oz cream cheese, softened.

Instructions: In the slow cooker's bottom, put chicken breasts. Put chicken broth, cream of chicken soup, black beans, corn, diced tomatoes, ranch seasoning mix, and chili powder in a bowl. Mix well. Add the mix to the slow cooker with the chicken. Set the timer for 6 to 8 hours on low or 4 to 6 hours on high. Cover and cook until the chicken is tender and cooked all the way through. About 30 minutes before you serve, use two forks to shred the chicken and put it back in the slow cooker. Put the cream cheese cubes in the slow cooker after cutting them up. Make sure to stir the chili well so that the cream cheese melts and is fully mixed in. Put it on the plate hot and top it with your favorite things, like shredded cheese, chopped cilantro, or thinly sliced green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

Forest Soft Serve

[polygawn]

Indulge in the warm flavors of soft ginger molasses cookies topped with sugared ginger chunks. These cookies are the ideal combination of spicy and sweet, making them a comforting treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/4 cup molasses. 1 egg. 1/2 cup sugared ginger chunks diced. Additional granulated sugar for rolling.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until creamy and smooth. Add the molasses and egg to the butter-sugar mixture, and mix well until combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. Gently fold in the diced sugared ginger chunks into the dough. Place some additional granulated sugar in a small bowl. Using your hands, roll tablespoon-sized portions of dough into balls, then roll each ball in the bowl of granulated sugar to coat. Place the coated dough balls on the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are just set but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious soft ginger molasses cookies with little chunks of sugared ginger!

Prep Time: 20 minutes

Cook Time: 10-12

3dartmodels

[polygawn]

Enjoy this recipe for rich and creamy fudge from Sugar Swings! It's a big pile of delicious fudge that will satisfy your sweet tooth.

Ingredients: 3 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup chopped nuts optional.

Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and well combined. Stir in the vanilla extract and salt until fully incorporated. If desired, fold in the chopped nuts. Pour the fudge mixture into the prepared pan and spread it evenly. Chill in the refrigerator for at least 2 hours, or until firm. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut the fudge into squares or your desired shape. Serve and enjoy your delicious Sugar Swings! Fudge!

Prep Time: 10 minutes

Cook Time: 5 minutes

Crinkhill National School

[polygawn]

This Honey Ginger Lemonade Health Tonic is a cool drink that has the immune-boosting benefits of ginger, the vitamin C-rich benefits of lemon, and the soothing benefits of honey. It's a great drink to have on a hot day or whenever you need a natural boost.

Ingredients: 2 tbsp honey. 1 inch fresh ginger, grated. 4 cups water. Juice of 2 lemons. Ice cubes. Lemon slices for garnish.

Instructions: Put honey, grated ginger, and 1 cup of water in a small saucepan. Over medium-low heat, bring to a simmer and stir every now and then until the honey is gone. Take it off the heat and let it cool down all the way. Pour the ginger-honey mix through a strainer into a pitcher. Put in the last three cups of water and the lemon juice. Mix well. Put in the fridge until it's cold. Put it on top of ice cubes and add lemon slices to look nice.

Prep Time: 10 minutes

Cook Time: 5 minutes

San Francisco City Survey

[polygawn]

This Gingerbread Oatmeal Smoothie is a delicious and nutritious breakfast option that tastes just like your favorite holiday treat. Packed with fiber from oats and natural sweetness from bananas and molasses, it's a satisfying way to start your day.

Ingredients: 1 ripe banana. 1/2 cup rolled oats. 1 cup almond milk. 2 tablespoons molasses. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Put the rolled oats, molasses, ground cinnamon, ground ginger, ground nutmeg, and vanilla extract in a blender. Add the ripe banana. Mix until it's smooth. When you add the ice cubes, blend the smoothie again until it has the consistency you want. Pour into glasses and serve right away. If you want, you can add a cinnamon stick or a gingerbread cookie on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Studi Sitchiniani

[polygawn]

These Honey Lime Chicken Skewers are a perfect combination of sweet and tangy flavors. They are easy to make and great for a quick and healthy meal. Serve them with brown rice for a complete and satisfying dish.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup honey. 3 tablespoons fresh lime juice. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. Wooden skewers, soaked in water for 30 minutes. Cooked brown rice, for serving.

Instructions: In a bowl, whisk together honey, lime juice, soy sauce, minced garlic, ground cumin, paprika, salt, and pepper to create the marinade. Place the chicken cubes in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor. Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto the soaked wooden skewers. Grill the chicken skewers for about 5-7 minutes per side, or until they are cooked through and have nice grill marks. Baste with any remaining marinade while grilling. Serve the Honey Lime Chicken Skewers over cooked brown rice. Enjoy your delicious and healthy kabobs!

Prep Time: 40 minutes

Cook Time: 15 minutes

Trufflette

[polygawn]

Indulge in the rich flavors of sticky toffee pudding cake with this decadent parfait. Layers of moist cake, luscious whipped cream, toffee sauce, and nuts create a heavenly dessert experience.

Ingredients: 1 cup sticky toffee pudding cake, crumbled. 1 cup whipped cream. 1/2 cup toffee sauce. 1/4 cup chopped nuts e.g., pecans or walnuts. 2 tablespoons caramel syrup. 1 tablespoon powdered sugar optional for garnish.

Instructions: In serving glasses, layer crumbled sticky toffee pudding cake at the bottom. Add a dollop of whipped cream on top of the cake layer. Drizzle toffee sauce over the whipped cream layer. Sprinkle chopped nuts on top of the toffee sauce. Repeat the layers until the glass is almost full. Finish with a final layer of whipped cream and a drizzle of caramel syrup. Optional: Dust the top with powdered sugar for garnish. Serve immediately and enjoy the delightful Sticky Toffee Pudding Cake Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Sinclair Spotteds

[polygawn]

This mulled wine is great for holiday parties because it is warm and smells great. The slow cooker adds spices to the wine, making it a warm and cozy drink that people can enjoy.

Ingredients: 1 bottle red wine. 1/4 cup brandy. 1/4 cup honey. 1 orange, sliced. 6 whole cloves. 3 cinnamon sticks. 1 teaspoon whole allspice berries. 1 teaspoon whole black peppercorns.

Instructions: Combine all ingredients in a slow cooker. Stir well to dissolve honey. Cook on low for 1-2 hours, stirring occasionally. Serve warm and garnish with orange slices or cinnamon sticks, if desired.

Prep Time: 10 minutes

Cook Time: 120 minutes

Jennifer L Wagner

[polygawn]

With its tender chicken, crispy bacon, and bright vegetables mixed in a creamy ranch dressing, this Bacon Ranch Chicken Pasta Salad is a great dish for parties or quick meals on warm days.

Ingredients: 2 cups cooked chicken breast, diced. 8 oz rotini pasta, cooked and cooled. 1 cup cooked bacon, crumbled. 1 cup cherry tomatoes, halved. 1/2 cup ranch dressing. 1/4 cup shredded cheddar cheese. 2 tablespoons chopped green onions. Salt and pepper to taste.

Instructions: Put the cooked chicken, cooked pasta, crumbled bacon, cherry tomatoes, ranch dressing, shredded cheddar cheese, and chopped green onions in a large bowl. Add pepper and salt to taste. Toss everything together gently until it's all well mixed. Put it in the fridge for at least 30 minutes before serving so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Continental Film

[polygawn]

Thin beef steaks are rolled around a sweet and savory stuffing containing raisins and fresh Parmesan cheese and simmered in tomato sauce.

[polygawn]

These crispy fried potato strips are a delicious snack or side dish that's sure to please everyone. They are perfectly seasoned and fried to golden perfection, making them irresistible.

Ingredients: 4 medium potatoes, peeled and cut into strips. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt to taste. Vegetable oil for frying.

Instructions: In a large bowl, combine the flour, garlic powder, onion powder, paprika, and salt. Add the potato strips to the bowl and toss until they are evenly coated with the flour mixture. Heat vegetable oil in a deep fryer or large skillet over medium-high heat. Carefully add the coated potato strips to the hot oil, ensuring they are not overcrowded. Fry the potato strips until they are golden brown and crispy, about 5-7 minutes, flipping occasionally for even cooking. Once cooked, remove the potato strips from the oil and place them on a paper towel-lined plate to drain excess oil. Serve the crispy fried potato strips hot with your favorite dipping sauce or as a side dish.

Prep Time: 15 minutes

Cook Time: 10 minutes

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