beachhouse2010

[beachhouse2010]

Triangle Room Studios

[beachhouse2010]

Fort Thomas Arts

[beachhouse2010]

Sankofa Education

[beachhouse2010]

Helenas Salon

[beachhouse2010]

Savor the rich and luscious flavors of Fluffy Frosted Devil's Food Cupcakes. With their fluffy, chocolatey interior and smooth, light frosting on top, these cupcakes are ideal for any celebration.

Ingredients: 1 3/4 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup hot water. For the Fluffy Frosting:. 1 cup unsalted butter, softened. 4 cups confectioners' sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup whole milk. 2 tsp pure vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Use cupcake liners to line a cupcake pan. Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt into a large mixing bowl. To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Blend until thoroughly blended. After adding the hot water, stir the batter until it becomes smooth. It's acceptable that the batter will be thin. Pour about two thirds of the batter into each cupcake liner. When a toothpick is inserted into the center of a cupcake, it should come out clean after 18 to 20 minutes of baking in a preheated oven. Once the cupcakes are taken out of the oven, let them cool in the pan for a few minutes before moving them to a wire rack to finish cooling. To make the fluffy frosting, beat the softened butter until it becomes creamy and smooth in a mixing bowl. Stir in the cocoa powder and confectioners' sugar gradually, alternating with the milk and vanilla extract. Beat until fluffy and light frosting is achieved. After the cupcakes cool completely, pipe or spread each one's top with the fluffy frosting. Take pleasure in your mouthwatering Devil's Food Cupcakes with fluffy frosting!

Prep Time: 20 minutes

Cook Time: 20 minutes

ivan bignami

[beachhouse2010]

A simple yet flavorful keto-friendly dish combining tender chicken with garlic-infused zoodles, perfect for a quick and healthy dinner option.

Ingredients: 4 medium zucchinis, spiralized. 2 chicken breasts, thinly sliced. 4 cloves garlic, minced. 2 tablespoons olive oil.

Instructions: Warm up the olive oil in a big pan over medium-high heat. For about one minute, until the garlic smells good, add the minced garlic. It will take about 5 to 6 minutes of cooking after adding the chicken slices until they are browned and fully cooked. Move the chicken to one side of the pan and add the spiralized zucchini to the other. For two to three minutes, until soft but still crisp, cook the zoodles. Toss the chicken and zoodles together, and cook for another one to two minutes to let the flavors blend. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

del recuerdo a la creación

[beachhouse2010]

Savor the mouthwatering blend of crispy popcorn drenched in luscious caramel and adorned with bits of delectable Baby Ruth candy bars. This delightfully salty and sweet treat is ideal for parties, movie evenings, or anytime snacking!

Ingredients: 12 cups popped popcorn. 1 cup unsalted butter. 1 cup brown sugar. 1/4 cup light corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1 cup chopped Baby Ruth candy bars.

Instructions: Preheat oven to 250F 120C. Place popped popcorn in a large mixing bowl. In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4-5 minutes. Remove from heat and stir in baking soda and vanilla extract. The mixture will bubble up. Pour caramel mixture over popcorn and stir until evenly coated. Spread popcorn onto a large baking sheet lined with parchment paper. Bake for 45-60 minutes, stirring every 15 minutes, until caramel is set. Remove from oven and let cool completely. Once cooled, break caramel corn into pieces and mix in chopped Baby Ruth candy bars. Store in an airtight container.

Prep Time: 10 minutes

Cook Time: 60 minutes

AuthorAID

[beachhouse2010]

This Chicken Mozzarella Pasta is a delicious and comforting dish that combines tender chicken, flavorful tomatoes, and melted mozzarella cheese with perfectly cooked penne pasta. It's easy to make and perfect for a quick weeknight dinner.

Ingredients: 8 oz penne pasta. 2 chicken breasts, thinly sliced. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup spinach leaves. 1 cup mozzarella cheese, shredded. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook penne pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add thinly sliced chicken breasts to the skillet. Season with salt and pepper. Cook until chicken is no longer pink, about 5-7 minutes. Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes, until slightly softened. Stir in cooked penne pasta and spinach leaves. Cook until spinach wilts and pasta is heated through. Sprinkle shredded mozzarella cheese over the pasta mixture. Cover the skillet and let it sit for 2-3 minutes, or until cheese is melted. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tyriene Amey

[beachhouse2010]

This recipe features succulent grilled lobster brushed with vibrant chimichurri sauce alongside a refreshing chimichurri potato salad. The chimichurri sauce adds a zesty and herbaceous flavor that perfectly complements the sweetness of the lobster and the creaminess of the potatoes.

Ingredients: 2 lobsters, halved lengthwise. For Chimichurri Sauce:. 1 cup fresh parsley leaves. 1/4 cup fresh cilantro leaves. 3 garlic cloves. 1 shallot, chopped. 1/4 cup red wine vinegar. 1/2 cup olive oil. Salt and pepper to taste. For Potato Salad:. 1.5 lbs baby potatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup cherry tomatoes, halved. 2 tbsp fresh lemon juice. 2 tbsp extra virgin olive oil. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. In a blender or food processor, combine parsley, cilantro, garlic, shallot, red wine vinegar, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside half for lobster and half for potato salad. Brush lobster halves with chimichurri sauce. Grill lobster, shell side down, for 5-7 minutes until cooked through. While lobster is grilling, boil halved baby potatoes until tender, about 10-12 minutes. Drain and let cool slightly. In a large bowl, combine boiled potatoes, red onion, cherry tomatoes, and remaining chimichurri sauce. Toss to coat evenly. Serve grilled lobster halves with chimichurri potato salad on the side. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Makenna Arnold

[beachhouse2010]

Japanese tofu donburi is a tasty and nourishing dish that is served over fluffy Japanese rice and includes tofu and vegetables simmered in a flavorful sauce. This is a simple, quick dinner that's ideal for hectic weeknights.

Ingredients: 300g firm tofu, cubed. 2 cups cooked Japanese short-grain rice. 1 tablespoon vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 carrot, julienned. 1 small zucchini, thinly sliced. 3 tablespoons soy sauce. 2 tablespoons mirin. 1 tablespoon sugar. 1 teaspoon sesame oil. 2 green onions, sliced for garnish. Toasted sesame seeds for garnish.

Instructions: Cut tofu into cubes after pressing to remove excess water. In a big skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and saut until aromatic. Cook the zucchini and carrot until they start to soften. After pushing the veggies to one side of the skillet, add the tofu cubes and cook them until they are lightly browned all over. Combine the sugar, sesame oil, mirin, and soy sauce in a small bowl. After brushing the tofu and veggies with the sauce, gently stir to coat. Simmer for a few minutes to slightly thicken the sauce. Over cooked rice, serve the tofu and vegetables. Add sliced green onions and toasted sesame seeds as garnish. Savor your Tofu Donburi from Japan!

Prep Time: 15 minutes

Cook Time: 15 minutes

czech rally cup

[beachhouse2010]

This simple recipe makes chicken that is soft, tasty, and falls off the bone. This dish is great for a comforting meal any day of the week.

Ingredients: 4 chicken leg quarters. 1 tablespoon olive oil. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried oregano. 1/2 cup chicken broth.

Instructions: Preheat oven to 350F 175C. Rub chicken leg quarters with olive oil, salt, pepper, garlic powder, paprika, thyme, rosemary, and oregano. Place seasoned chicken in a baking dish and pour chicken broth around the chicken. Cover baking dish with foil and bake for 1 hour. Remove foil and bake for an additional 30 minutes or until chicken is tender and falls off the bone.

Prep Time: 10 minutes

Cook Time: 90 minutes

MusingZero

[beachhouse2010]

Savor the decadent, velvety goodness of these plant-based chocolate almond butter cups. They are incredibly simple to prepare and make the ideal guilt-free dessert or snack.

Ingredients: 1 cup vegan chocolate chips. 1/2 cup almond butter. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt. Mini muffin cup liners.

Instructions: Use mini muffin cup liners to line a mini muffin tin. The vegan chocolate chips should be melted and smoothed out in 30 second increments in a microwave-safe bowl, stirring in between. Almond butter, maple syrup, vanilla extract, and a small pinch of salt should all be thoroughly mixed together in a separate bowl. Spoon just enough melted chocolate into each mini muffin cup liner to cover the bottom. To allow the chocolate to set slightly, pop the muffin tin into the freezer for a few minutes. After the chocolate sets, top each cup's chocolate with a tiny dollop of the almond butter mixture. Pour more melted chocolate over the almond butter mixture, making sure to cover all of the almond butter. To ensure the almond butter cups set completely, put the muffin tin back in the freezer for 20 to 30 minutes. After they have solidified, take the almond butter cups out of the muffin tin and refrigerate them in an airtight container. Savor these tasty and simple vegan chocolate almond butter cups!

Prep Time: 15 minutes

Cook Time: 30 minutes

Echo and Xpect

[beachhouse2010]

The grilled chicken, kale, and sweet-and-sour raspberry dressing in this Chicken with Kale Salad Raspberry Dressing go so well together. The flavors and textures work well together to make a healthy and tasty meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 bunch of fresh kale, stems removed and leaves torn into bite-sized pieces. 1 cup fresh raspberries. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/4 cup sliced almonds. Salt and pepper to taste.

Instructions: Season the chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until cooked through. Remove from heat and let it rest for a few minutes before slicing it into thin strips. In a blender, combine the raspberries, olive oil, balsamic vinegar, honey, and a pinch of salt. Blend until smooth to make the raspberry dressing. In a large bowl, add the torn kale leaves. Drizzle the raspberry dressing over the kale and toss to coat the leaves evenly. Divide the kale salad among serving plates. Top each salad with sliced grilled chicken and sprinkle with sliced almonds. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

MuskogeeCats Cat Club

[beachhouse2010]

A comforting and delicious soup featuring tender chicken, wild rice, and a creamy broth. Perfect for a cozy meal on chilly days.

Ingredients: 1 cup cooked wild rice. 1 lb boneless, skinless chicken breasts, cooked and shredded. 1/2 cup diced carrots. 1/2 cup diced celery. 1/2 cup diced onion. 2 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 1/4 cup all-purpose flour. 2 tablespoons unsalted butter. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Melt the butter in a big pot over medium-low heat. Slice the celery, onions, and carrots and add them. Make sure the vegetables are soft. Add the minced garlic and cook for one more minute. Add the flour to the vegetables and mix them together to make a roux. Slowly whisk in the chicken broth, making sure there are no lumps. Add cooked wild rice, cooked chicken that has been shred, and dried thyme. Add pepper and salt. Let the flavors blend for 15 to 20 minutes while it simmers. Add the heavy cream while stirring all the time. Let the soup simmer until it's the thickness you want. If necessary, change the seasoning. Serve hot and enjoy how creamy and comforting the soup is!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cardiyogalicious

[beachhouse2010]

This Low Carb Sausage and Egg Breakfast Scramble is a delicious and satisfying way to start your day while keeping your carb intake in check. Packed with protein and flavor, it's perfect for a quick and easy breakfast.

Ingredients: 4 large eggs. 4 ounces of breakfast sausage sugar-free and low carb. 2 tablespoons of olive oil. 1/4 cup of diced bell peppers. 1/4 cup of diced onions. Salt and pepper to taste. 1/4 cup of shredded cheddar cheese optional. Fresh parsley for garnish optional.

Instructions: Heat a non-stick skillet over medium-high heat and add the olive oil. Crumble the breakfast sausage into the skillet and cook until browned and fully cooked, breaking it apart into smaller pieces as it cooks. Add the diced bell peppers and onions to the skillet with the sausage. Cook for about 3-4 minutes until the vegetables start to soften. In a bowl, whisk the eggs together and season with a pinch of salt and pepper. Pour the whisked eggs into the skillet with the sausage and vegetables. Stir continuously, scrambling the eggs as they cook. Cook until the eggs are no longer runny, but still moist. If using, sprinkle shredded cheddar cheese over the scrambled eggs and let it melt for about a minute. Remove the skillet from heat, garnish with fresh parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

My Big Handyman

[beachhouse2010]

These Coconut Chocolate Chip Bars are a delightful treat, combining the tropical flavor of coconut with the richness of chocolate chips. Perfect for any occasion, these bars are easy to make and even easier to enjoy!

Ingredients: 1 cup shredded coconut. 1 cup chocolate chips. 1/2 cup butter. 1 cup brown sugar. 2 eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs and vanilla extract until well combined. In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in shredded coconut and chocolate chips. Spread the batter evenly into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until golden brown and set in the center. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

P?átelé - Irena Sarplaninac

[beachhouse2010]

This keto-friendly recipe features tender fish fillets coated in a flavorful Dukkah spice blend crust, paired with creamy cauliflower mash. It's a delicious and satisfying low-carb meal option.

Ingredients: 4 fish fillets such as cod or halibut. 1/4 cup Dukkah spice blend. 1 small head cauliflower, cut into florets. 2 tablespoons butter. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Season fish fillets with salt and pepper on both sides. Coat each fillet with Dukkah spice blend, pressing gently to adhere. Place the fish on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until fish is cooked through and crust is golden brown. Meanwhile, steam cauliflower florets until tender, about 10-12 minutes. Transfer cooked cauliflower to a food processor and add butter and Parmesan cheese. Pulse until smooth and creamy. Season with salt and pepper to taste. Serve Dukkah crusted fish hot with cauliflower mash on the side. Garnish with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

MuskogeeCats Cat Club