findlara

[findlara]

These Apple Pie Waffles are a delightful twist on classic waffles. Packed with diced apples and cinnamon, they taste just like a slice of apple pie. Perfect for a cozy breakfast or brunch!

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 2 large eggs. 1 1/2 cups milk. 1/4 cup unsalted butter, melted. 1 cup diced apples peeled and cored. 1/2 cup chopped walnuts. 1/4 cup maple syrup for serving. Vanilla ice cream optional, for topping.

Instructions: Mix flour, sugar, baking powder, salt, and cinnamon in a large bowl with a whisk. First, beat the eggs in a different bowl. Then, add the milk and broken up butter. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Add the chopped walnuts and diced apples slowly. Follow the directions on your waffle iron to heat it up and lightly grease it. Put the waffle batter on a waffle iron that has already been heated up. Cook until the waffles are golden brown and crisp. Put a scoop of vanilla ice cream on top of the warm Apple Pie Waffles if you want. Drizzle with maple syrup. Enjoy the Apple Pie Waffles you made yourself!

Prep Time: 15 minutes

Cook Time: 20 minutes

Infinite – Artists and Clients

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Snowball cookies with a twist of dried cherries and pistachios, perfect for winter indulgence.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup dried cherries, finely chopped. 1/2 cup pistachios, finely chopped. 1/4 teaspoon salt. Extra powdered sugar, for rolling.

Instructions: Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Mix the butter and powdered sugar in a big bowl until the mixture is light and fluffy. Add the vanilla extract and mix well. Add the flour, pistachios, dried cherries, and salt to the butter mixture little by little. Mix everything together well. The dough should be rolled into small balls about an inch across. Place these balls on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 15 to 18 minutes, or until they are set and the edges are just beginning to turn golden. Take the cookies out of the oven and let them cool down for a while. Coat the cookies with powdered sugar while they are still a little warm, then set them on a wire rack to cool completely. After the cookies have cooled down completely, roll them in powdered sugar one more time to make them look like snow. Keep the Cherry Pistachio Snowball Cookies in a container that won't let air in. With your favorite hot drink, these cookies are a treat.

Prep Time: 20 minutes

Cook Time: 15 minutes

Lara Smith

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These Vegan Stuffed Shells with Spinach and Tofu Ricotta are a great take on a traditional Italian dish. The tangy marinara sauce goes well with the creamy and flavorful tofu ricotta filling.

Ingredients: 1 box jumbo pasta shells. 1 lb firm tofu, drained. 2 cups fresh spinach, chopped. 1/4 cup nutritional yeast. 1/4 cup unsweetened almond milk. 2 cloves garlic, minced. 1 tsp dried basil. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups marinara sauce. Fresh basil leaves, for garnish.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the pasta shells. Once done, drain them and set them aside. Put tofu, spinach, nutritional yeast, almond milk, garlic, basil, oregano, salt, and pepper in a food processor. Blend until the mixture is smooth and creamy, like ricotta cheese. Fill each cooked pasta shell with the tofu and ricotta mix, then put them in a baking dish. Put the stuffed shells on top of the marinara sauce. Place foil over the baking dish and bake for 25 to 30 minutes, or until the food is hot all the way through. Before serving, sprinkle with fresh basil leaves.

Prep Time: 20 minutes

Cook Time: 30 minutes

Sweet Art Cookies and Treats

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This Crispy Chicken BLT Salad with Sweet Caramel Sunday is a delightful combination of crispy chicken, fresh greens, juicy tomatoes, creamy avocado, savory bacon, tangy feta cheese, and sweet caramelized onions, all brought together with a drizzle of balsamic vinaigrette.

Ingredients: 2 chicken breasts, boneless and skinless. 1 cup breadcrumbs. 2 tablespoons grated parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 6 slices bacon, cooked and crumbled. 1 avocado, sliced. 1/4 cup crumbled feta cheese. 1/4 cup caramelized onions. 1/4 cup balsamic vinaigrette.

Instructions: Get the oven ready by heating it up to 400F 200C. Put bread crumbs, Parmesan cheese, salt, and pepper in a shallow dish. Cover each chicken breast with the breadcrumb mixture and press down hard to make sure it sticks. In a pan, heat the olive oil over medium-high heat. This will take about 4 to 5 minutes per side after you add the breaded chicken breasts. Cook until they are golden brown and fully cooked. Move the chicken to a cutting board and set it down for a few minutes. Then you can cut it into slices. Toss mixed greens, cherry tomatoes, bacon, avocado, feta cheese, and caramelized onions in a large bowl. Spread the salad out on plates to serve. Add a sliced crispy chicken breast to the top of each salad. Add balsamic vinaigrette on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Gator Math

[findlara]

These coconut macaroons don't have any gluten and are sweet and chewy. They are also very simple to make. They are easy to make with just a few simple ingredients and are great for satisfying your sweet tooth without having any gluten.

Ingredients: 14 oz sweetened shredded coconut. 14 oz sweetened condensed milk. 2 tsp vanilla extract. 1/4 tsp salt. 2 large egg whites.

Instructions: Turn on the oven and heat it up to 325F 160C. Put parchment paper on the bottom of a baking sheet. Shred the coconut and mix it with the sweetened condensed milk, vanilla extract, and salt in a large bowl until everything is well mixed. Beat the egg whites in a different bowl until they form stiff peaks. Mix the egg whites into the coconut mixture slowly until they are well mixed. Round tablespoons of the mixture should be dropped onto the baking sheet, leaving about an inch of space between each one. Place the macaroons in an oven that has already been heated. Bake for 20 to 25 minutes, or until the bottom and edges are golden brown. For a few minutes, let the macaroons cool on the baking sheet. Then, move them to a wire rack to cool completely. The macaroons can be kept at room temperature for up to a week in a container that doesn't let air in.

Prep Time: 10 minutes

Cook Time: 25 minutes

Fort Thomas Arts

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This Keto Avocado Salmon Salad is packed with healthy fats and protein, making it a nourishing meal that supports brain health. The omega-3 fatty acids in salmon and avocado are known to have mood-boosting benefits, while the low-carb ingredients keep it keto-friendly.

Ingredients: 2 cups cooked salmon, flaked. 2 ripe avocados, diced. 1/4 cup red onion, finely chopped. 1/4 cup cucumber, diced. 2 tbsp lemon juice. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large bowl, combine the flaked salmon, diced avocado, chopped red onion, and diced cucumber. Drizzle lemon juice and olive oil over the salad ingredients. Gently toss everything together until well combined. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Never 2 Late 2 Tri

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This Fresh Cucumber Salad is a refreshing and crisp side dish that's perfect for summer gatherings. The combination of cucumbers, red onion, fresh herbs, feta cheese, and Kalamata olives creates a Mediterranean-inspired salad that's bursting with flavor. It's a quick and easy recipe that's both healthy and delicious.

Ingredients: 2 large cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons extra-virgin olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the thinly sliced cucumbers and red onion. Add the chopped dill and parsley to the bowl. Sprinkle the crumbled feta cheese and sliced Kalamata olives over the salad. In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar. Drizzle the dressing over the salad and toss everything together to coat. Season the salad with salt and pepper to taste. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and garnish with extra fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

ms. decock

[findlara]

These Sweet Potato Pancakes are a delightful twist on classic pancakes. The sweet potatoes add a natural sweetness and a lovely orange hue, making them both delicious and visually appealing. They are perfect for a cozy weekend breakfast or brunch.

Ingredients: 1 cup cooked and mashed sweet potatoes. 1 cup all-purpose flour. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup milk. 2 large eggs. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: Put the mashed sweet potatoes, all-purpose flour, brown sugar, baking powder, salt, ground cinnamon, ground nutmeg, and ground sugar in a large bowl. Mix the milk, eggs, melted butter, and vanilla extract in a different bowl using an electric mixer. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Add a little cooking spray or butter to a griddle or nonstick skillet and heat it up over medium-high heat. For every pancake, put 1/4 cup of the batter on the hot griddle. After about two to three minutes, the top should start to bubble and the edges should look set. The pancakes should be cooked through and golden brown after being turned over and cooked for an extra two to three minutes on the other side. Move the pancakes to a plate and keep them warm while you cook the rest of the batter. Top the hot sweet potato pancakes with your favorite things, like maple syrup, whipped cream, or chopped nuts. Have fun with your tasty Sweet Potato Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lionel Ragot

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This Roasted Golden Beet and Butternut Squash Salad tastes great with a tangy balsamic dressing that goes well with the earthy roasted vegetables, creamy goat cheese, crunchy walnuts, and sweet cranberries.

Ingredients: 2 golden beets, peeled and diced. 2 cups butternut squash, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups mixed salad greens. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 1/4 cup dried cranberries. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard.

Instructions: Preheat your oven to 400F 200C. Toss the diced golden beets and butternut squash with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. Remove and let cool. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the dressing. In a large salad bowl, combine the roasted golden beets, butternut squash, mixed greens, crumbled goat cheese, chopped walnuts, and dried cranberries. Drizzle the dressing over the salad and toss to combine. Serve immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

csc aquatics

[findlara]

This recipe combines the sweet taste of baked sweet potatoes with the salty taste of chickpeas that have been spiced with curry. This dish is healthy and filling, and it's great for a cozy dinner.

Ingredients: 2 large sweet potatoes. 1 cup cooked chickpeas. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper optional. 1/2 cup coconut milk. Salt and pepper, to taste. Fresh cilantro, for garnish.

Instructions: Preheat the oven to 400F 200C. Pierce the sweet potatoes several times with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until tender. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic, curry powder, ground cumin, ground coriander, and cayenne pepper if using to the skillet. Cook for another 2 minutes, stirring constantly. Stir in the cooked chickpeas and coconut milk. Simmer for 5-7 minutes, until the sauce thickens slightly. Season with salt and pepper to taste. Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Slice each sweet potato in half lengthwise and scoop out the flesh, leaving a thin layer inside the skin. Mash the sweet potato flesh and mix it with the chickpea curry mixture. Spoon the mixture back into the sweet potato skins. Return the stuffed sweet potatoes to the oven and bake for another 10-15 minutes, until heated through. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 65 minutes

akeldama records

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Adding the light floral notes of lavender to these lemon bars makes them a delightful twist on the classic lemon bars. Great as a spring treat or for any other reason.

Ingredients: 1 cup all-purpose flour. 1/2 cup powdered sugar. 1/2 cup unsalted butter, softened. 2 tablespoons culinary lavender. 1/4 teaspoon salt. 1 cup granulated sugar. 2 tablespoons all-purpose flour. 1/2 teaspoon baking powder. 2 large eggs. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest.

Instructions: Preheat oven to 350F 175C and grease a 9x9 inch baking pan. In a mixing bowl, combine 1 cup flour, powdered sugar, softened butter, culinary lavender, and salt. Mix until crumbly. Press mixture into the prepared baking pan and bake for 15-20 minutes, or until lightly golden. Meanwhile, in another bowl, whisk together granulated sugar, 2 tablespoons flour, and baking powder. Add eggs, lemon juice, and lemon zest to the sugar mixture. Mix until well combined. Pour the lemon mixture over the baked crust and return to the oven. Bake for an additional 20-25 minutes, or until set and edges are lightly golden. Allow to cool completely before slicing into bars. Optional: Dust with powdered sugar before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Core Sound Healing

[findlara]

This is a delicious and easy weeknight dinner of stir-fried beef and asparagus. With a hint of garlic and red pepper flakes for extra oomph, the savory sauce coats the tender beef and crisp asparagus.

Ingredients: 1 lb beef sirloin, thinly sliced. 1 lb asparagus, trimmed and cut into 2-inch pieces. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 2 tablespoons vegetable oil. 1 teaspoon cornstarch. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste.

Instructions: Combine the soy sauce, oyster sauce, cornstarch, minced garlic, and red pepper flakes if using in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the beef slices for two to three minutes, or until they are browned and cooked to your preferred doneness. After taking the steak out of the skillet, set it aside. Add the asparagus to the same skillet and stir-fry it for 34 minutes, or until it's crisp-tender. Place the cooked steak back into the skillet and cover the steak and asparagus with the sauce. Stir-fry the ingredients for a further one to two minutes so the sauce thickens and covers them evenly. To taste, add salt and pepper for seasoning. Serve hot atop noodles or cooked rice.

Prep Time: 15 minutes

Cook Time: 10 minutes

atlanta youth energy corps

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A delicious sandwich featuring grilled carne asada steak, paired with fresh guacamole, pico de gallo, and other classic Mexican toppings, all nestled in a toasted bolillo roll.

Ingredients: 1 lb flank steak. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lime, juiced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 4 bolillo or sandwich rolls. 1/2 cup guacamole. 1/2 cup pico de gallo. 1/4 cup mayonnaise. 1 cup shredded lettuce. 1/2 cup sliced red onion. 1/2 cup sliced avocado.

Instructions: In a bowl, combine soy sauce, olive oil, garlic, lime juice, cumin, chili powder, salt, and pepper to create marinade. Place flank steak in a resealable plastic bag and pour marinade over it. Seal bag and marinate in the refrigerator for at least 2 hours or overnight. Preheat grill to medium-high heat. Remove steak from marinade and discard excess marinade. Grill steak for 6-8 minutes per side, or until desired doneness is reached. Let rest for 5 minutes before slicing thinly against the grain. Slice bolillo rolls in half lengthwise and toast lightly on the grill. Spread mayonnaise on the bottom half of each roll. Layer sliced steak, guacamole, pico de gallo, shredded lettuce, red onion, and sliced avocado on top of the mayonnaise. Close sandwiches with the top halves of the rolls. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

czech rally cup

[findlara]

These Keto Cheesecake Fat Bombs are perfect for satisfying your sweet cravings while sticking to a low-carb, high-fat ketogenic diet. Creamy and delicious, they're a guilt-free treat!

Ingredients: 8 oz cream cheese, softened. 1/4 cup powdered erythritol. 1 tsp vanilla extract. 2 tbsp lemon juice. 1/4 cup coconut oil, melted.

Instructions: Beat cream cheese in a bowl until it's smooth. Mix in the erythritol powder, vanilla extract, and lemon juice. Mix everything together well. Slowly add the melted coconut oil while mixing all the time. Put the mix into ice cube trays or silicone molds. Put it in the freezer for at least two hours or until it's solid. Take the fat bombs out of the molds and put them in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 0 minutes

North Middle School Theater

[findlara]

Grilled Corn Delight is a flavorful and easy-to-make BBQ recipe. The smoky paprika and garlic spice rub add depth to the sweet corn, creating a delicious side dish for your barbecue gatherings. Finish with a touch of cilantro and a squeeze of lime for a refreshing twist.

Ingredients: 4 ears of corn, husked. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh cilantro for garnish. Lime wedges for serving.

Instructions: Warm up the grill over medium-high heat. For the spice rub, put olive oil, garlic powder, salt, and pepper in a small bowl and mix them together. Use a brush to cover all of the corn ears evenly with the spice rub. Place the corn on a grill that has already been heated up. Cook for 10 to 12 minutes, turning the corn every now and then, until it is charred and fully cooked. Take the corn off the grill and add chopped cilantro on top. Serve hot with lime wedges on the side for a citrusy kick.

Prep Time: 10 minutes

Cook Time: 12 minutes

Mandol Pierre

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Indulge in the rich flavors of cherry, browned butter, and vanilla bean in this delightful tart. The combination of sweet cherries and the nutty aroma of browned butter complemented by the subtle fragrance of vanilla creates a heavenly dessert.

Ingredients: 1 sheet frozen puff pastry. 1/2 cup unsalted butter. 1/2 cup granulated sugar. 1 vanilla bean, split and seeds scraped. 1 pound fresh cherries, pitted. Vanilla ice cream, for serving optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to thaw the puff pastry. Then, on a floured surface, roll it out a little to fit your tart pan. Put the dough that you rolled out in the fridge while you get the rest of the ingredients ready. Melt the butter in a saucepan over medium heat. After the butter melts, keep cooking and stirring it every now and then for about 5 to 7 minutes, or until it turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. The granulated sugar and vanilla bean seeds should be mixed into the browned butter until everything is well mixed together. In the bottom of a tart pan, spread out the cherries that have been pitted. Spread the cherries out evenly as you pour the browned butter and sugar mixture over them. Cover the cherry mixture with the rolled-out puff pastry. Tuck the edges of the pastry around the fruit. The pastry should be baked in a hot oven for 25 to 30 minutes, or until it turns golden brown and puffs up. Take it out of the oven and let it cool down for a while. Carefully flip the tart over onto a plate for serving. Slice the tart and serve it warm. If you want, you can add a scoop of vanilla ice cream on top. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Grampian Youth Orchestra

[findlara]

These Lime Raspberry Sangria Popsicles are a refreshing and delightful treat perfect for hot summer days. The combination of tangy lime, sweet raspberry, and the subtle hint of white wine creates a sophisticated and fun flavor profile. Plus, they're easy to make and customizable with your favorite fruits!

Ingredients: 1 cup fresh lime juice. 1/2 cup raspberry puree. 1/2 cup white wine. 1/4 cup honey. 1/4 cup water. Fresh raspberries for garnish.

Instructions: In a bowl, mix lime juice, raspberry puree, white wine, honey, and water until well combined. Pour the mixture into popsicle molds. Add a few fresh raspberries into each mold for extra flavor and texture. Insert popsicle sticks into the molds and freeze until solid, about 4-6 hours. Once frozen, remove the popsicles from the molds and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

imago dei summit