alexdrummo

[alexdrummo]

This healthier take on frozen hot chocolate lets you enjoy a treat without feeling bad about it. This tasty treat is good for you and can be enjoyed at any time of the year. It's made with ripe bananas, cocoa powder, and almond milk.

Ingredients: 2 ripe bananas, sliced and frozen. 1/4 cup unsweetened cocoa powder. 1 tablespoon pure maple syrup. 1 cup unsweetened almond milk. 1 teaspoon pure vanilla extract. Optional toppings: whipped coconut cream, chocolate shavings, sliced bananas.

Instructions: In a blender, combine frozen banana slices, cocoa powder, maple syrup, almond milk, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. Pour into glasses and top with whipped coconut cream, chocolate shavings, and sliced bananas if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

International Conference on Applied Science and Engineering

[alexdrummo]

Indulge in these rich and delicious Chocolate Turtle Cookies with layers of chocolate, caramel, and pecans. A delightful treat for any occasion.

Ingredients: 1 box chocolate cake mix. 1/2 cup unsalted butter, melted. 1/4 cup evaporated milk. 1 cup semisweet chocolate chips. 14 ounces soft caramels, unwrapped. 1/4 cup evaporated milk. 1 cup chopped pecans.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cake mix, melted butter, and 1/4 cup evaporated milk. Stir until well mixed. Press half of the dough into an ungreased 9x13-inch baking pan to form the crust. In a small saucepan, melt chocolate chips over low heat, stirring until smooth. Spread the melted chocolate over the crust. In another saucepan, melt caramels with 1/4 cup evaporated milk, stirring until smooth. Pour the caramel mixture over the chocolate layer. Sprinkle the chopped pecans evenly over the caramel layer. Take spoonfuls of the remaining cookie dough and flatten them between your hands. Place them over the pecan layer to form a top crust. Bake for 20-25 minutes, or until the edges are golden. Allow the cookies to cool completely before cutting into squares.

Prep Time: 20 minutes

Cook Time: 25 minutes

AR Tap Shooter

[alexdrummo]

A flavorful and protein-rich salad made with tempeh, curry spices, and crunchy vegetables, perfect for a light lunch or side dish.

Ingredients: 1 block tempeh, cubed. 2 tablespoons curry powder. 1/4 cup vegan mayonnaise. 2 tablespoons lemon juice. 1/4 cup chopped celery. 1/4 cup chopped red onion. 1/4 cup raisins. Salt and pepper to taste.

Instructions: For 10 minutes, steam the tempeh cubes to make them soft. Put the vegan mayonnaise, lemon juice, and curry powder in a bowl and mix them together. Put the chopped celery, red onion, raisins, and steamed tempeh cubes in the bowl. Add salt and pepper, and then mix everything together well. Put it in the fridge for at least 30 minutes before you serve it. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Helenas Salon

[alexdrummo]

Blueberries, bananas, and citrus fruits make this smoothie sweet and sour at the same time. Spinach and chia seeds add health benefits to the mix.

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1 handful of spinach. 1/2 cup fresh orange juice. 1/2 cup unsweetened almond milk. 1 tablespoon chia seeds.

Instructions: Combine all ingredients in a blender. Blend until smooth and creamy, adding more almond milk if necessary to reach desired consistency. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

bar crawl de mayo

[alexdrummo]

It's easy to make a quick and tasty keto-friendly meal with these Spicy Asian Shrimp Lettuce Cups. The shrimp is cooked with vegetables after being soaked in a spicy sauce. It is all served in crisp lettuce cups.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons soy sauce or tamari. 1 tablespoon sesame oil. 1 tablespoon sriracha sauce. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1 tablespoon olive oil. 1 bell pepper, diced. 1/2 cup shredded carrots. 1/4 cup chopped green onions. Salt and pepper to taste. 1 head lettuce, leaves separated.

Instructions: Put soy sauce, sesame oil, sriracha sauce, minced garlic, and minced ginger in a bowl and mix them together. Toss the shrimp in the sauce after adding it. For 15 minutes, let it sit. Set a pan on medium heat and add the olive oil. It will take about 34 minutes per side for the shrimp to be pink and fully cooked after you add them to the pan. Take the shrimp out of the pan and set it aside. Put diced bell pepper and shredded carrots in the same pan. For about two to three minutes, or until slightly tender. Put the shrimp back in the pan where they were cooked. Add the chopped green onions and mix everything together. Add pepper and salt to taste. Spoon the spicy shrimp mix into lettuce cups to serve. If you want, you can add more green onions as a garnish. Have fun with your Asian spicy shrimp lettuce cups!

Prep Time: 20 minutes

Cook Time: 10 minutes

emily rees

[alexdrummo]

A tasty homemade muscadine jelly recipe that can be prepared with or without a hint of heat from jalapeo peppers.

Ingredients: 4 cups of muscadine grapes. 4 cups of granulated sugar. 1 packet of fruit pectin. Optional: 1-2 jalapeo peppers for pepper version.

Instructions: Remove the stems and wash the muscadine grapes. Use a potato masher or a spoon to crush the grapes in a big pot so that the juice can be released. Finely chop the jalapeo peppers and add them to the crushed grapes if you're making pepper jelly. With occasional stirring, place the pot over medium-high heat and bring the grapes as well as the peppers to a boil. After it reaches a boiling point, lower the heat to a simmer for ten minutes. To keep the fruit from clumping, combine 1/4 cup sugar with the fruit pectin in a different bowl. Once the grapes and peppers are added to the pot, stir in the pectin-sugar mixture and return to the boil for one to two minutes, or until the jelly thickens. If any foam appears on the surface, skim it off. After taking the pot off of the burner, give it a minute to cool. Make sure to leave 1/4 inch of headspace when ladling the hot jelly into sterilized jars. If preserving, place the jars in a boiling water bath for 10 minutes after sealing, or if using right away, allow them to cool and refrigerate. After cooling, the jelly will solidify. Savor your homemade jelly with muscadine!

Prep Time: 20 minutes

Cook Time: 15 minutes

Sweet Art Cookies and Treats

[alexdrummo]

Enjoy the delicious flavors of pizza in casserole form with this easy and quick recipe. Perfect for busy weeknights, this Cheesy Pizza Casserole is loaded with all your favorite pizza toppings and is sure to satisfy your pizza cravings.

Ingredients: 2 cups penne pasta. 1 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced black olives. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1/4 cup sliced mushrooms. 1/4 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon red pepper flakes optional. Salt and black pepper to taste. Fresh basil leaves for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Mix the cooked pasta, pizza sauce, mozzarella cheese, pepperoni slices, black olives, green bell pepper, red onion, mushrooms, grated Parmesan cheese, dried oregano, garlic powder, red pepper flakes if using, salt, and black pepper in a large bowl. Make sure that everything is well mixed. Spread the mixture out evenly in a 9x13-inch baking dish that has been greased. Put the casserole in an oven that has already been heated up. Bake for 20 to 25 minutes, or until it is hot and bubbly and the cheese on top is golden brown. Take it out of the oven and let it cool down a bit before you serve it. Put some fresh basil leaves on top of your Cheesy Pizza Casserole and serve it hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mxed Martial Arts

[alexdrummo]

This simple tart is a great way to enjoy the delicious flavors of creamy white chocolate and cool peppermint. Great for holiday parties or any other special event.

Ingredients: 1 pre-made pie crust. 1 cup white chocolate chips. 1/2 cup heavy cream. 1/2 teaspoon peppermint extract. 1/4 cup crushed peppermint candies. Whipped cream and additional crushed peppermint candies for garnish.

Instructions: Preheat oven to 375F 190C. Bake the pre-made pie crust according to package instructions, until golden brown. Let it cool completely. In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth. Stir in peppermint extract and crushed peppermint candies. Pour the mixture into the cooled pie crust, spreading it evenly. Refrigerate the tart for at least 2 hours, or until set. Before serving, garnish with whipped cream and additional crushed peppermint candies.

Prep Time: 15 minutes

Cook Time: 15 minutes

intergalactic industries

[alexdrummo]

These Mac & Cheese Mini Quiches are a delightful twist on the classic comfort food. They're easy to make in your air fryer and perfect for a quick snack or party appetizer.

Ingredients: 1 cup cooked macaroni. 1 cup shredded cheddar cheese. 1/4 cup diced ham. 2 large eggs. 1/4 cup milk. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your air fryer to 350F 180C. In a mixing bowl, combine the cooked macaroni, shredded cheddar cheese, and diced ham. In a separate bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the macaroni and cheese mixture and stir to combine. Spray the wells of a mini muffin tin with cooking spray. Spoon the macaroni and cheese mixture into the muffin tin wells, filling each about 2/3 full. Place the muffin tin in the preheated air fryer and cook for 10-12 minutes or until the mini quiches are set and lightly golden on top. Carefully remove the mini quiches from the muffin tin and let them cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 12 minutes

micol fusca

[alexdrummo]

A heavenly treat that combines the creaminess of vanilla pudding with the lightness of whipped cream, topped with delightful textures of graham crackers, coconut, and chocolate, all crowned with perfectly toasted marshmallows.

Ingredients: 2 cups vanilla pudding. 1 cup whipped cream. 1 cup crushed graham crackers. 1/2 cup toasted coconut flakes. 1/4 cup chocolate shavings. 4 marshmallows.

Instructions: Put 1/4 cup of crushed graham crackers at the bottom of a bowl. Add half a cup of vanilla pudding on top of the graham cracker layer. Put some whipped cream on top of the pudding. Toast some coconut flakes and cut up some chocolate to put on top of the whipped cream. Do this again and again until the glass is almost full. Add some whipped cream on top to finish. Put the marshmallows on top of the whipped cream after toasting them. Put it in the fridge for 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

Pinecrest Parent Council

[alexdrummo]

These Quinoa Risotto Stuffed Pumpkins are a delicious vegan dish that would be great for a cozy fall dinner or a get-together with friends. When you mix fluffy quinoa with savory vegetables and the earthy sweetness of roasted pumpkins, you get a dish that looks great and tastes great.

Ingredients: 4 small pumpkins, hollowed out. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 cup sliced mushrooms. 1 cup spinach leaves. 1/4 cup nutritional yeast. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a saucepan and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Put in the quinoa and vegetable broth. Boil for a minute, then turn down the heat and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed. Add the nutritional yeast, spinach, mushrooms, nutmeg, salt, and pepper, and mix them in. For another 5 minutes, cook until the vegetables are soft and the flavors are mixed. In the meantime, put pumpkins that have been hollowed out on a baking sheet. There should be quinoa risotto in every pumpkin. Put the pumpkins in an oven that has already been heated for 30 to 35 minutes, or until they are soft and lightly browned. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 45 minutes

Riverside Library

[alexdrummo]

This One Pot Beef Taco Pasta Skillet combines the flavors of tacos with pasta in a convenient and easy-to-make dish. With ground beef, vegetables, beans, and pasta cooked together in one skillet, it's a hearty and satisfying meal for busy weeknights. Plus, it's loaded with delicious Mexican-inspired flavors!

Ingredients: 1 lb ground beef. 1 onion, diced. 1 red bell pepper, diced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 packet 1 oz taco seasoning mix. 2 cups beef broth. 8 oz rotini pasta. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro optional. Salt and pepper to taste. Sour cream and sliced green onions for garnish optional.

Instructions: Warm up the ground beef in a big pan over medium-low heat until it turns brown. Get rid of extra fat. Dice the onion and red bell pepper and put them in the pan. Cook the vegetables until they get soft. Black beans, corn, taco seasoning mix, beef broth, and diced tomatoes should all be mixed in. Bring up the temperature. Bring the heat down to a simmer. Cover and cook for 12 to 15 minutes, stirring every now and then, until the pasta is soft. Take the pan off the heat once the pasta is done. Add the shredded cheddar cheese and mix it in until it melts and is well mixed in. Add pepper and salt to taste. If you want, you can add chopped cilantro, sour cream, and sliced green onions as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Camp runamukl

[alexdrummo]

These Cashew Butter Chocolate Candy Hearts are a delightful Paleo-friendly treat perfect for Valentine's Day or any occasion. Creamy cashew butter blended with coconut flour and honey, dipped in rich dark chocolate, makes for a decadent and satisfying indulgence.

Ingredients: 1 cup cashew butter. 1/4 cup raw honey. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/2 cup dark chocolate chips Paleo-friendly.

Instructions: Cashew butter, raw honey, coconut flour, and melted coconut oil should all be combined in a mixing bowl. Blend until thoroughly blended. Shape the dough into tiny heart shapes, then transfer them to a baking sheet covered with parchment paper. In a double boiler or microwave, melt the dark chocolate chips while stirring until they're smooth. Coat every cashew butter heart completely by dipping it into the melted chocolate. Reposition the hearts coated in chocolate on the baking sheet covered with parchment paper. To let the chocolate set, put the baking sheet in the refrigerator for about thirty minutes. Take the candy hearts out of the fridge after the chocolate has solidified, then savor!

Prep Time: 20 minutes

Cook Time: 10 minutes

myfantasiworld's art animation commissions

[alexdrummo]

Pesto Chicken Lasagna is a delicious twist on the classic Italian dish. Layers of tender lasagna noodles, flavorful basil pesto, juicy chicken, creamy ricotta cheese, and gooey mozzarella come together to create a comforting and satisfying meal.

Ingredients: 9 lasagna noodles. 2 cups cooked chicken, shredded. 1 cup basil pesto. 1 1/2 cups ricotta cheese. 1/2 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese. 2 cups marinara sauce.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions, then drain and set aside. In a bowl, mix together cooked chicken and basil pesto. In another bowl, combine ricotta and Parmesan cheese. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles over the sauce. Spread half of the chicken pesto mixture over the noodles. Dollop half of the ricotta cheese mixture over the chicken layer. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers, ending with mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and lightly browned. Let it cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

mer. m. march

[alexdrummo]

Try Authentic Pork Carnitas, a traditional Mexican dish that tastes like slow-cooked, flavorful pork. It's rich and savory. This recipe makes carnitas that are tender and juicy by marinating them in citrus juices and fragrant spices. You can use them in tacos, burritos, or your favorite dish.

Ingredients: 3 lbs pork shoulder, cut into 2-inch cubes. 1 onion, coarsely chopped. 4 cloves garlic, minced. 1 orange, juiced. 1 lime, juiced. 1 teaspoon ground cumin. 1 teaspoon dried oregano. 1 teaspoon smoked paprika. 1 teaspoon chili powder. Salt and black pepper to taste. 2 tablespoons vegetable oil.

Instructions: Preheat your oven to 325F 163C. In a large bowl, combine pork cubes, chopped onion, minced garlic, orange juice, lime juice, ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper. Mix well, ensuring the pork is evenly coated with the marinade. Let it marinate for at least 30 minutes or refrigerate overnight for maximum flavor. Heat vegetable oil in an oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the marinated pork cubes until browned on all sides. This step enhances the flavor of the carnitas. Once all the pork is seared, return it to the pot. Cover and transfer to the preheated oven. Bake for 2.5 to 3 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally during the cooking process. Remove the pot from the oven and shred the pork using two forks. Mix the shredded pork with the flavorful juices. For crispy carnitas, heat a skillet over medium-high heat. Add shredded pork in batches, letting it crisp up on the edges. Serve the Authentic Pork Carnitas in tacos, burritos, or as desired. Garnish with fresh cilantro, diced onions, and lime wedges. Enjoy the rich and savory goodness of Authentic Pork Carnitas, a classic Mexican dish that captures the essence of slow-cooked, flavorful pork.

Prep Time: 30 minutes

Cook Time: 180 minutes

akeldama records

[alexdrummo]

A delightful combination of flavors and textures - the peppery arugula pistachio pesto pairs perfectly with the sweetness of nectarines and the saltiness of prosciutto on a crispy grilled flatbread. A gourmet pizza experience!

Ingredients: 2 flatbreads. 1 cup arugula. 1/2 cup pistachios. 1/4 cup grated Parmesan cheese. 2 cloves garlic. 1/4 cup olive oil. Salt and pepper to taste. 2 nectarines, sliced. 4 slices of prosciutto. 1 cup mozzarella cheese, shredded.

Instructions: Warm up the grill over medium-high heat. Put arugula, pistachios, Parmesan cheese, garlic, and olive oil in a food processor and blend them together. To make the pesto, blend everything together until it's smooth. Add pepper and salt to taste. Spread olive oil on one side of each flatbread and place them on the grill, oil side down. Put them on the grill for two to three minutes, or until they get grill marks. Spread the arugula pistachio pesto on the side of each flatbread that was grilled after taking them off the grill. Put mozzarella cheese, sliced prosciutto, and sliced nectarines on top of the flatbreads. Put the flatbreads back on the grill and cook for three to four more minutes, until the cheese melts and the edges get crispy. Take it off the grill, cut it up, and serve it hot. Grilled Flatbread Pizza with Arugula Pistachio Pesto, Nectarines, and Prosciutto is a great food to eat.

Prep Time: 15 minutes

Cook Time: 10 minutes

faith nolton

[alexdrummo]

This vegan and gluten-free blueberry peanut butter oatmeal is a delicious and nutritious breakfast option. It's creamy, flavorful, and packed with antioxidants and protein.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 1/2 cup blueberries. 2 tablespoons peanut butter. 1 tablespoon maple syrup optional.

Instructions: In a saucepan, combine rolled oats and almond milk. Bring to a simmer over medium heat, stirring occasionally. Once the oats start to thicken, add blueberries and continue cooking until the oats are creamy and the blueberries burst. Stir in peanut butter until fully incorporated. If desired, sweeten with maple syrup. Remove from heat and let it cool slightly before serving. Top with additional blueberries and a drizzle of peanut butter, if desired.

Prep Time: 5 minutes

Cook Time: 10 minutes

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