alatar-and-pallando

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This Easy Banana Peach Smoothie is a delicious and healthy way to start your day or enjoy as a refreshing snack. Packed with the goodness of ripe bananas and sweet peaches, it's creamy, fruity, and sure to satisfy your taste buds.

Ingredients: 1 ripe banana. 1 cup frozen peach slices. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Put the ripe banana in a blender after peeling it. Put the frozen peach slices into the blender. Add the Greek yogurt with a spoon. You can now add the almond milk. You can add honey to taste if you'd like a sweeter smoothie. If you want it colder and thicker, you can also add ice cubes. Mix everything together until it's smooth and creamy. If the smoothie is too sweet or too thick, add more honey or ice cubes to make it right. Place the banana-peach smoothie in glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

kiley dean

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Indulge in the flavors of apple pie in this creamy oatmeal, perfect for a cozy and satisfying breakfast.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 1 apple, diced. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon salt. 1/4 cup chopped walnuts optional.

Instructions: In a saucepan, combine rolled oats and almond milk. Bring to a simmer over medium heat, stirring occasionally. Add diced apple, maple syrup, cinnamon, nutmeg, and salt. Continue to cook, stirring occasionally, until oats are creamy and apple is tender, about 8-10 minutes. Remove from heat and let it rest for a minute. Serve hot, topped with chopped walnuts if desired.

Prep Time: 5 minutes

Cook Time: 10 minutes

creamyoatmeal,

MrStitchez

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Batavia Dutch Coffee is a cold ice drip coffee originating from the Dutch city of Leiden in the Netherlands. It offers a rich and smooth coffee experience that's perfect for hot summer days or whenever you crave a chilled coffee treat.

Ingredients: 150g of coarsely ground coffee beans. 750ml of cold, filtered water. Ice cubes.

Instructions: Place the cold drip coffee maker on a stable surface. Add the coarsely ground coffee beans to the coffee maker's filter. Pour the cold, filtered water into the coffee maker's water reservoir. Adjust the drip rate to your preference usually 1-2 drops per second. Allow the cold drip coffee maker to drip for 6-8 hours. You can adjust the brewing time to your taste preferences. Once the brewing is complete, you'll have a concentrated cold brew. To serve, fill a glass with ice cubes and pour the cold brew over the ice. You can dilute the cold brew with water or milk if desired. Add sweeteners or flavorings to taste, if desired. Enjoy your refreshing Batavia Dutch Coffee!

Prep Time: 10 minutes

Cook Time: 360 minutes

ophelia arc

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These Chocolate Chip Blondies are a delightful treat that perfectly balance the flavors of buttery goodness and sweet chocolate chips. They are easy to make and great for any occasion!

Ingredients: 1 cup unsalted butter, melted. 1 3/4 cups light brown sugar. 2 large eggs. 1 tablespoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Prepare a 9x13-inch baking dish by greasing it. Put the melted butter and brown sugar in a large bowl and mix them together until they are smooth. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips should be carefully mixed in. Spread out the batter in the baking pan that has been prepared. Before you put it in the oven, heat it up. Bake it for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out with a few moist crumbs on it. After taking the blondies out of the oven, let them cool all the way down on a wire rack in the pan. Cut it into squares and serve after it has cooled.

Prep Time: 15 minutes

Cook Time: 30 minutes

ProtechZone

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These Tasty Chocolate Oatmeal No Bake Bars are vegan and made with wholesome ingredients. They are perfect for a quick and healthy snack!

Ingredients: 2 cups rolled oats. 1 cup shredded coconut. 1/2 cup cocoa powder. 1/2 cup almond butter. 1/2 cup maple syrup. 1/4 cup coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt.

Instructions: In a large bowl, mix together oats, shredded coconut, and cocoa powder. In a small saucepan, combine almond butter, maple syrup, coconut oil, vanilla extract, and sea salt. Heat over low heat until well combined and smooth. Pour the almond butter mixture over the oat mixture and stir until everything is well coated. Press the mixture into a lined baking dish and refrigerate for at least 2 hours, or until set. Cut into bars and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

nyman hall

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These Shredded Chicken Quesadillas in the Crockpot are a tasty and simple meal that are great for busy weeknights. Most of the work is done by the slow cooker, which adds flavorful spices to the chicken and makes tender, juicy meat that is great for quesadillas.

Ingredients: 2 lbs chicken breasts. 1 cup chicken broth. 1 onion, diced. 2 cloves garlic, minced. 1 can diced tomatoes, drained. 1 can diced green chilies. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 8 large flour tortillas. 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend. Optional toppings: sour cream, salsa, guacamole, chopped cilantro.

Instructions: In a slow cooker, combine chicken breasts, chicken broth, diced onion, minced garlic, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and easily shredded with a fork. Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce. Preheat a skillet or griddle over medium heat. Place a tortilla on the skillet and sprinkle with a handful of shredded cheese. Add a scoop of the shredded chicken mixture on one half of the tortilla. Fold the tortilla in half over the chicken and cheese filling. Cook for 2-3 minutes on each side, until tortilla is golden brown and cheese is melted. Repeat with remaining tortillas and filling. Serve quesadillas hot with optional toppings like sour cream, salsa, guacamole, and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 360 minutes

Savanna Whitlock

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Cranberry muesli is a tasty and healthy vegan breakfast option made from rolled oats, dried cranberries, nuts, and seeds that have been soaked in almond milk overnight. It makes a great breakfast that is both filling and refreshing.

Ingredients: 1 cup rolled oats. 1/4 cup dried cranberries. 2 tablespoons chopped almonds. 1 tablespoon chia seeds. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1 cup almond milk.

Instructions: Put chia seeds, dried cranberries, chopped almonds, and rolled oats in a bowl. Add vanilla extract and maple syrup on top. Pour the almond milk over the other ingredients and mix them well. Put the bowl in the fridge overnight or for at least 4 hours with the lid on. If you want, you can serve it cold or at room temperature and top it with fresh fruit.

Prep Time: 10 minutes

Cook Time: 0 minutes

saint luke united methodist church

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Indulge in the rich and creamy goodness of chocolate with this delicious chocolate buttercream icing. It's perfect for topping your cupcakes and adding a decadent touch to your desserts.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3 1/2 cups confectioners' sugar, sifted. 1/2 cup unsweetened cocoa powder. 1/4 cup whole milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the softened butter in a bowl and beat it until it is smooth and creamy. Slowly add the cocoa powder and sifted confectioners' sugar, beating on low speed until everything is well mixed. The speed should be raised to medium, and the icing should be beat for two to three minutes, until it is fluffy and smooth. Add a pinch of salt and mix for another 30 seconds to make sure it's all mixed in. You can frost cupcakes or any other baked goods you want with the chocolate buttercream icing.

Prep Time: 15 minutes

Cook Time: 0 minutes

Past and Present Christchurch

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A delightful tart that combines the tangy flavors of key lime and Meyer lemon in a beautifully swirled presentation. This dessert offers a perfect balance of sweet and citrusy notes, encased in a buttery graham cracker crust.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/3 cup granulated sugar. 1/2 cup unsalted butter, melted. 4 large egg yolks. 14 ounces sweetened condensed milk. Zest of 2 key limes. 1/2 cup freshly squeezed key lime juice. Zest of 1 Meyer lemon. 1/4 cup freshly squeezed Meyer lemon juice. 1/4 cup granulated sugar. 1/4 cup heavy cream.

Instructions: Preheat oven to 350F 175C. In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press mixture firmly into the bottom and up the sides of a tart pan. In another bowl, whisk together egg yolks, sweetened condensed milk, key lime zest, and key lime juice until smooth. Pour the key lime mixture into the prepared crust. In a separate bowl, whisk together Meyer lemon zest, Meyer lemon juice, 1/4 cup sugar, and heavy cream until well combined. Gently pour the Meyer lemon mixture over the key lime mixture. Using a knife, gently swirl the lemon mixture into the key lime mixture to create a marbled effect. Bake the tart in the preheated oven for 15-20 minutes or until set. Allow the tart to cool completely before refrigerating for at least 2 hours or until fully chilled. Serve slices of the tart chilled, optionally garnished with whipped cream and additional zest.

Prep Time: 25 minutes

Cook Time: 20 minutes

park avenue presbyterian church

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On hot summer days, these Frozen Yogurt Blueberry Popsicles are a tasty and healthy treat. They are full of flavor and good for you because they are made with Greek yogurt, honey, and blueberries. Plus, they're simple to make and you can add your favorite fruits to them.

Ingredients: 2 cups Greek yogurt. 1 cup fresh blueberries. 2 tablespoons honey. 1 teaspoon vanilla extract.

Instructions: In a blender, combine Greek yogurt, honey, and vanilla extract. Blend until smooth. Add fresh blueberries to the blender and pulse a few times to incorporate, leaving some blueberry chunks. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until firm. Once frozen, run warm water over the molds to release the popsicles. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Scott Meehan

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These rosemary-infused peach hand-pies are a delicious treat that combines the sweet taste of ripe peaches with the earthy scent of fresh rosemary. It's great as a snack or dessert!

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup vegan butter, cold and cubed. 1/4 cup cold water. 1/4 tsp salt. 4 ripe peaches, peeled and diced. 1/4 cup granulated sugar. 2 tbsp fresh rosemary, finely chopped. 1 tbsp lemon juice. 2 tbsp cornstarch.

Instructions: In a large mixing bowl, combine gluten-free flour and salt. Add cold vegan butter cubes to the flour mixture and use a pastry cutter to blend until it resembles coarse crumbs. Slowly add cold water, a little at a time, and mix until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes. In a separate bowl, combine diced peaches, granulated sugar, fresh rosemary, lemon juice, and cornstarch. Toss until well coated and set aside. Preheat your oven to 375F 190C and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles from the dough. Place a spoonful of the peach mixture onto half of the dough circles, leaving a small border around the edges. Carefully fold the other half of the dough circle over the filling, creating a half-moon shape. Press the edges together with a fork to seal. Transfer the hand-pies to the prepared baking sheet and brush the tops with a little water or dairy-free milk for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the hand-pies are golden brown. Allow them to cool slightly before serving. Enjoy your delicious rosemary-infused peach hand-pies!

Prep Time: 30 minutes

Cook Time: 25 minutes

Apex Farmers Market

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A cool and tasty quinoa salad with the tangy taste of Gorgonzola cheese, the sweetness of strawberries, and the crunch of walnuts. A simple balsamic vinaigrette goes with this dish, which makes it a great quick and healthy meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup sliced strawberries. 1/2 cup crumbled Gorgonzola cheese. 1/4 cup chopped fresh mint. 1/4 cup chopped walnuts. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water and cook in 2 cups of water according to package instructions. Once cooked, let quinoa cool to room temperature. In a large bowl, combine quinoa, sliced strawberries, Gorgonzola cheese, chopped mint, and walnuts. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional strawberries, mint, and walnuts if desired. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Darley Abbey

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These cupcakes with spiderwebs on them are a fun and scary Halloween treat. The chocolate cupcakes have a tasty black icing spiderweb design on top that makes them look extra fun for Halloween.

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of white chocolate chips. 1/2 cup of butter. 1 1/2 cups of powdered sugar. 1/4 cup of milk. 1 teaspoon of vanilla extract. Black gel food coloring.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, water, vegetable oil, and chocolate cake mix in a large bowl. Mix until it's smooth. Mix the white chocolate chips into the cake mix. Use two thirds of the batter to fill up each cupcake liner. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool down. Make the icing while the cupcakes cool down. Melt the butter in a bowl that can go in the microwave. It will be smooth after you add the milk, vanilla extract, and powdered sugar. Mix in the black gel food coloring until the icing is the color you want it to be. Once the cupcakes are cool, put a black circle in the middle of each one using a piping bag with a round tip. Then, make the spiderweb pattern by pipe a spiral outward from the middle. Do it again with all of them. That's it! Your scary Spiderweb Cupcakes are ready to be served!

Prep Time: 20 minutes

Cook Time: 20 minutes

haras du pachot

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These vegan chocolate chip cookies with toffee are a great treat for any event. They're simple to make and great to share with family and friends.

Ingredients: 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegan chocolate chips. 1/2 cup vegan toffee bits.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the vegan butter, brown sugar, and granulated sugar together in a large bowl until the mixture is smooth. Add the applesauce and vanilla extract and mix them in well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips and toffee bits should be carefully mixed in. Place dough balls about the size of a tablespoon on the baking sheet that has been prepared. Leave about 2 inches between each ball. When the edges are golden brown, it's done baking. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 12 minutes

bar crawl de mayo

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M&M Cookie Brownie Bars are a tasty mix of chocolate chip cookie dough that is chewy, brownie batter that is rich, and colorful M&M candies. They're simple to make and taste so good!

Ingredients: 1 box brownie mix. 1/2 cup 1 stick unsalted butter, melted. 1 large egg. 1 cup M&M's candies. 1 package refrigerated chocolate chip cookie dough.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a mixing bowl, combine the brownie mix, melted butter, and egg. Mix until well combined. Spread the brownie mixture evenly into the prepared baking pan. Sprinkle half of the M&M's candies over the brownie batter. Press the refrigerated cookie dough evenly over the brownie batter and M&M's. Sprinkle the remaining M&M's candies over the cookie dough layer. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Play Musical Trade

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This Honey Teriyaki Salmon and Veggies in Foil recipe is a delicious and easy way to enjoy a flavorful seafood dish with nutritious vegetables. The salmon is marinated in a sweet and savory teriyaki sauce, then baked alongside vibrant bell peppers and broccoli, creating a complete meal in one convenient foil packet. Perfect for a quick weeknight dinner or entertaining guests!

Ingredients: 4 salmon fillets. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1/4 cup honey. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. Salt and pepper, to taste. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Put honey, soy sauce, rice vinegar, garlic, and ginger in a small bowl and mix them together with a whisk. Make four foil sheets that are big enough to fit each salmon fillet and vegetable. Spread the broccoli and bell peppers out evenly on the foil sheets and put them in the middle. Put the salmon fillets on top of the vegetables after seasoning each one with salt and pepper. Spread the honey teriyaki sauce out on top of each salmon fillet and the vegetables. Make sure there are no leaks by tightly wrapping the foil packets. Put the foil packets on a baking sheet and heat the oven to 400F. Bake for 15 to 20 minutes, or until the vegetables are soft and the salmon is cooked through. Before you serve, carefully open the foil packets and top them with chopped green onions and sesame seeds. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

gundula diering

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Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.