hemlockgrimsby

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You can satisfy your sweet tooth with these gluten-free peppermint chocolate cookies while still following a gluten-free diet. They taste great and are easy to make. The chocolate and peppermint flavors go well together.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Add melted coconut oil, maple syrup, vanilla extract, and peppermint extract to the dry ingredients. Mix until well combined. Fold in dairy-free chocolate chips. Use a cookie scoop to portion out the dough onto the prepared baking sheet, spacing them apart. Flatten each cookie slightly with the back of a spoon or your fingers. Bake for 10-12 minutes, or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Doily Grunge

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These dill spears from the refrigerator go well with sandwiches, are a tasty standalone snack, and can be chopped up to make hot dog relish.

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This raw beet salad is a combination of shredded beets tossed with garlic, balsamic vinegar, and olive oil for a refreshing and colorful lunch.

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A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.

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Barbeque sauce and bacon add an American twist to this simple, classic Mexican dish!

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Use this creamy and tangy dip for dipping fruit or as a fruit salad dressing. Its excellent for strawberries. Most people dont know theres tequila in it. They only know that it is really yummy!

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These baked chicken thighs are a deliciously sweet and spicy dish because they were marinated in powdered peanut butter and hot honey. great when served with potatoes, noodles, or rice.

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Savor the deliciousness of oven-baked bacon with brown sugar and salt. Perfect for breakfast or as a snack, the bacon strips get a delicious treat when the brown sugar caramelizes on them.

Ingredients: 1 pound of thick-cut bacon strips. 1/4 cup of brown sugar. 1/4 teaspoon of black pepper. Cooking spray.

Instructions: Preheat your oven to 375F 190C. Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack with cooking spray to prevent sticking. In a small bowl, mix the brown sugar and black pepper together until well combined. Lay the bacon strips on the wire rack in a single layer, ensuring they don't overlap. Sprinkle the brown sugar and pepper mixture evenly over the bacon strips, pressing it down slightly to adhere. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bacon is crispy and caramelized. Keep a close eye on it in the last few minutes to prevent burning. Carefully remove the baking sheet from the oven and transfer the bacon to a plate lined with paper towels to absorb any excess grease. Allow the bacon to cool for a few minutes before serving. Enjoy your delicious brown sugar oven baked bacon!

Prep Time: 10 minutes

Cook Time: 20 minutes

Tomcat Bridge Builders

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Indulge in the flavors of green chile chicken enchiladas in dip form! Creamy and cheesy with a hint of spice, this dip is perfect for parties or game day gatherings.

Ingredients: 2 cups cooked shredded chicken. 1 8 oz package cream cheese, softened. 1 cup sour cream. 1 4 oz can diced green chilies, drained. 1 cup shredded Mexican blend cheese. 1 cup green enchilada sauce. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Warm the oven up to 175F 350C. Shred the chicken and mix it with cream cheese, sour cream, diced green chilies, half of the cheese, green enchilada sauce, cumin, garlic powder, salt, and pepper in a bowl. Combine well. Put the mixture in a baking dish and make sure it's spread out evenly. Add the rest of the shredded cheese on top of the other ingredients. After the oven is hot, bake the dip for 20 to 25 minutes, or until it bubbles and the cheese melts and turns golden brown. Take it out of the oven and let it cool down a bit. Before serving, sprinkle with chopped fresh cilantro. Warm it up and serve it with tortilla chips or sliced vegetables.

Prep Time: 15 minutes

Cook Time: 25 minutes

Working at MTC

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You can eat these vegan currant scones with a tasty lemon cream. You can eat them for breakfast, brunch, or as a sweet treat at any time.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup vegan butter, chilled and cubed. 1/2 cup dried currants. 3/4 cup almond milk or any plant-based milk. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1 cup powdered sugar. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1/4 cup coconut cream.

Instructions: Preheat oven to 425F 220C. Line a baking sheet with parchment paper. In a small bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes to curdle. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in dried currants. Add vanilla extract to the curdled almond milk mixture. Pour wet ingredients into the dry ingredients and stir until just combined. Turn dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat dough into a 1-inch thick circle and cut into 8 wedges. Place scones on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. While scones are baking, make the lemon cream by whisking together powdered sugar, lemon juice, lemon zest, and coconut cream until smooth. Once scones are cooled, drizzle with lemon cream and serve.

Prep Time: 20 minutes

Cook Time: 15 minutes

Carrick Academy D and T

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This Paleo Grilled Chicken Salad is a delicious and healthy meal option that's perfect for those following a Paleo diet. It's packed with fresh vegetables and grilled chicken, all drizzled with a flavorful balsamic vinaigrette dressing.

Ingredients: 2 boneless, skinless chicken breasts. 2 cups mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced cucumber. 1/4 cup sliced red bell pepper. 1/4 cup sliced red onion. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Set your grill's temperature to medium-high. Salt, pepper, and dried oregano are used to season the chicken breasts. The chicken breasts should be cooked through and have grill marks after 6 to 8 minutes on each side of the grill. Make the salad while the chicken is cooking. The red bell pepper, red onion, cucumber, cherry tomatoes, and mixed salad greens should all be combined in a big bowl. To make the dressing, combine the olive oil and balsamic vinegar in a small bowl. After the chicken has finished cooking, take it off the grill and give it some time to rest before slicing it into thin strips. Drizzle the salad with the dressing, add the grilled chicken strips, and toss to mix. Enjoy your Paleo Grilled Chicken Salad right away after serving!

Prep Time: 15 minutes

Cook Time: 15 minutes

Derive Event Hire

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Indulge in this guilt-free dessert that combines the rich flavors of chocolate, sweet cherries, and creamy coconut. This vegan nice cream is not only delicious but also simple to make with just a few wholesome ingredients.

Ingredients: 4 ripe bananas, frozen and sliced. 1 cup frozen cherries. 2 tablespoons cocoa powder. 1/4 cup coconut milk.

Instructions: Put frozen bananas, frozen cherries, cocoa powder, and coconut milk in a food processor or high-speed blender and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a container that can go in the freezer. Freeze for two to three hours, or until it becomes firm. When it's firm, put it in bowls and serve right away. If you want to add more flavor, you can top it with shredded coconut or vegan chocolate chips.

Prep Time: 10 minutes

Cook Time: 0 minutes

Shamrock Arts Celebration

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The richness of sesame and the nuttiness of peanuts come together in this tasty and filling vegan peanut sesame noodles stir-fry. It's the ideal weeknight supper because it's quick and simple to make.

Ingredients: 8 oz 225g of rice noodles. 2 tablespoons of sesame oil. 1/4 cup 60ml of soy sauce. 2 tablespoons of peanut butter. 2 cloves of garlic, minced. 1 tablespoon of fresh ginger, grated. 1 cup 150g of broccoli florets. 1 cup 150g of sliced bell peppers. 1 cup 150g of sliced carrots. 1 cup 150g of snow peas. 1/4 cup 60g of roasted peanuts, chopped. 2 green onions, chopped. Sesame seeds for garnish.

Instructions: Cook the rice noodles according to package instructions. Drain and set aside. In a small bowl, whisk together the sesame oil, soy sauce, peanut butter, minced garlic, and grated ginger to make the sauce. Set aside. Heat a large skillet or wok over medium-high heat and add a bit of oil if needed. Add the broccoli florets, sliced bell peppers, carrots, and snow peas to the skillet. Stir-fry for 3-4 minutes or until the vegetables are tender-crisp. Add the cooked rice noodles to the skillet and pour the prepared sauce over them. Toss everything together to coat the noodles and vegetables evenly. Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld and the noodles to heat through. Once everything is heated and well combined, remove the skillet from heat. Serve the vegan peanut sesame noodles in bowls, garnished with chopped roasted peanuts, green onions, and a sprinkle of sesame seeds. Enjoy your delicious vegan stir-fried peanut sesame noodles!

Prep Time: 15 minutes

Cook Time: 10 minutes

centralskolan

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These delightful mimosa popsicles are a refreshing treat for adults. With the perfect blend of orange juice, champagne, and a hint of triple sec, they're reminiscent of the classic brunch cocktail.

Ingredients: 1 cup orange juice. 1/2 cup champagne or sparkling wine. 2 tablespoons triple sec. 1 tablespoon honey. Orange slices optional.

Instructions: Orange juice, champagne, triple sec, and honey should all be mixed together in a bowl. Mix everything together well. Put the mixture into popsicle molds, leaving some room at the top for them to rise. You can decorate by putting a slice of orange into each mold if you want to. Put the sticks in and freeze for at least 6 hours, or until it's completely set. Once the popsicles are frozen, run the molds under warm water for a few seconds to make it easy to take them out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

tacloban city adventist elementary school

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With a salty pretzel crunch, these Coffee Pretzel Crusted Brownies have the rich tastes of coffee and chocolate. They're the best treat for people who like coffee and sugar.

Ingredients: 1 box of brownie mix. 1/2 cup unsalted butter, melted. 1/4 cup brewed coffee, cooled. 2 large eggs. 1 cup crushed pretzels. 1/4 cup granulated sugar. 1/2 cup semisweet chocolate chips. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch baking pan. In a mixing bowl, combine the brownie mix, melted butter, brewed coffee, and eggs. Mix until well combined. Pour the brownie batter into the prepared baking pan and spread it evenly. In a separate bowl, mix together the crushed pretzels and granulated sugar. Sprinkle this mixture evenly over the brownie batter. Next, sprinkle the semisweet chocolate chips and chopped walnuts if using on top of the pretzel mixture. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove the brownies from the oven and let them cool in the pan for about 15 minutes. Once cooled, cut into squares and enjoy your delicious Coffee Pretzel Crusted Brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Willowtree Campsites

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Chicken grabs some Caribbean style and flavor in this stovetop dish pairing zesty jerk seasoning with curry and vegetables such as onions, garlic, winter squash, mushrooms, and tomatoes in a zesty sauce thats perfect served with a bowl of steaming brown rice.

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A timeless cocktail that balances the sweetness of sugar with the complexity of Angostura bitters, topped off with bubbly Champagne.

Ingredients: 1 sugar cube. 2-3 dashes Angostura bitters. Champagne.

Instructions: Place a sugar cube in a champagne flute. Add 2-3 dashes of Angostura bitters onto the sugar cube. Fill the flute with chilled Champagne.

Prep Time: 5 minutes

Cook Time: 0 minutes

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