incap22

[incap22]

Indulge in the rich and creamy blend of chocolate and peanut butter with this irresistible dip. Perfect for parties, gatherings, or a sweet snack indulgence.

Ingredients: 1 cup creamy peanut butter. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered sugar. 1/2 cup heavy cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a medium bowl, combine peanut butter, cocoa powder, and powdered sugar. Mix in heavy cream, vanilla extract, and salt until smooth and well combined. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve with your favorite fruits, pretzels, or cookies for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

Remy Dehame

[incap22]

Indulge in a delightful breakfast with this Strawberries and Cream Stuffed French Toast recipe. The combination of sweet strawberries and creamy filling sandwiched between slices of golden French toast is a treat for your taste buds. Perfect for a special morning or brunch!

Ingredients: 8 slices of thick bread. 1 cup fresh strawberries, hulled and sliced. 1/2 cup cream cheese. 2 tablespoons powdered sugar. 4 large eggs. 1/2 cup milk. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 2 tablespoons butter. Maple syrup, for serving. Powdered sugar, for garnish. Fresh mint leaves, for garnish.

Instructions: Put the powdered sugar and cream cheese in a medium bowl and mix them together until the mixture is smooth. Put the cream cheese mix on four pieces of bread. Put strawberry slices on top of the cream cheese, and then use the last four slices of bread to make sandwiches. Put the eggs, milk, vanilla extract, cinnamon, and salt in a shallow dish and mix them together with a whisk. In a big pan or griddle set over medium-high heat, melt the butter. Make sure both sides of each sandwich are covered with the egg mix. In a hot pan, cook the sandwiches for three to four minutes on each side, until both sides are golden brown. Take it off the heat and let it cool down a bit before you serve. Sugar and maple syrup should be used to serve the stuffed French toast. Fresh mint leaves should be used to decorate. Have fun with your tasty French toast stuffed with strawberries and cream!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cushie Jen

[incap22]

This easy tuna and tomato pasta is a flavorful and satisfying dish that comes together in under 30 minutes. With simple ingredients like canned tuna and diced tomatoes, this recipe is perfect for busy weeknights when you need a quick and hearty meal.

Ingredients: 200g pasta of your choice. 1 can 200g tuna in oil, drained. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 can 400g diced tomatoes. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add drained tuna to the skillet and break it apart with a spatula. Pour in diced tomatoes and dried oregano. Stir to combine. Let the sauce simmer for 5-7 minutes, allowing flavors to meld. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until evenly coated with the sauce. Serve hot, garnished with chopped fresh parsley. Enjoy your quick and delicious tuna and tomato pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

csc aquatics

[incap22]

These Vegan Caramel Oatmeal Bars are the perfect combination of chewy, sweet, and crunchy. Made with wholesome ingredients and a decadent layer of vegan caramel, they're great for a snack or dessert!

Ingredients: 2 cups rolled oats. 1 cup almond flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 cup almond butter. 1/4 cup coconut sugar. 1 tsp vanilla extract. 1/2 tsp salt. 1/2 cup vegan caramel sauce store-bought or homemade. 1/4 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. Rolling oats, almond flour, maple syrup, almond butter, coconut sugar, vanilla extract, and salt should all be mixed together well in a large bowl. Press two-thirds of the oat mixture into the bottom of a 9x9-inch baking dish that has been greased. This will make the bars' base. To make the vegan caramel sauce even, spread it out over the oat mixture in the baking dish. Put the rest of the oat mixture on top of the caramel layer and gently press it down. For extra crunch, you can add chopped nuts on top of the oat mixture if you want to. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

rachel waiters

[incap22]

This tofu bowl with homemade Thai green curry will transport you to Thailand and its vibrant flavors. A filling and healthy dinner is created with creamy coconut milk, flavorful mushrooms, and tofu infused with fragrant Thai green curry paste.

Ingredients: 200g firm tofu, cubed. 1 cup sliced mushrooms. 1 can 400ml coconut milk. 2 tbsp Thai green curry paste. 1 cup cooked brown rice. 1 tbsp coconut oil. 1 red bell pepper, sliced. 1 small onion, sliced. 2 cloves garlic, minced. 1 tbsp soy sauce. 1 tsp brown sugar. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Coconut oil should be heated on medium heat in a pan. Add the chopped garlic and onion slices, and saut until they become tender. Add the bell pepper and mushrooms, and cook until soft. Place the vegetables aside, then add the cubed tofu to the pan and cook it until it turns golden brown. Add Thai green curry paste and stir until the tofu and vegetables are evenly coated. Add the brown sugar, soy sauce, and coconut milk. Heat through to a simmer. To taste, add salt and pepper for seasoning. Top with cooked brown rice and fresh cilantro and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Martin Art 2D

[incap22]

Enjoy this delicious no-churn ice cream cake, which is a great mix of sweet cream, crunchy chocolate, and optional caramel swirls. You don't even need an ice cream maker to make this frozen treat that your guests will love!

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/2 cup crushed cookies or graham crackers. 1/4 cup chopped nuts optional. 1/4 cup caramel sauce optional.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk and vanilla extract slowly and mix them in well. If you want to add nuts or chocolate chips, shred the cookies or graham crackers and mix them in. Put half of the ice cream mix into a loaf pan or something similar. Put half of the caramel sauce on top of the ice cream. Do it again with the rest of the caramel sauce and ice cream mixture. To make it look like marble, slowly swirl the caramel sauce into the ice cream mixture with a knife. Put plastic wrap over the pan and freeze for at least 6 hours or overnight until the food is firm. Take it out of the freezer and let it sit for a few minutes before cutting it up and serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

levi stute

[incap22]

These vegan Pumpkin Ginger Molasses Cookies are soft, taste great with pumpkin, and have warm spices that make them even better. Just right for a cozy treat!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup molasses. 1/2 cup brown sugar. 1/3 cup melted coconut oil. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1/2 cup chopped crystallized ginger optional.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together pumpkin puree, molasses, brown sugar, melted coconut oil, and vanilla extract until well combined. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chopped crystallized ginger if using. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 12-15 minutes, or until cookies are set and edges are slightly golden. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

blackpool fc senior seasider's walking football

[incap22]

Not only does this baked salmon taste great, but it also has a lot of good omega-3 fatty acids. The cucumber relish gives it a burst of flavor and texture, making it a great meal that is both light and healthy.

Ingredients: 4 salmon fillets. 1 cucumber, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh dill, chopped. 2 tablespoons fresh lemon juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Season salmon fillets with salt and pepper, place on a baking sheet lined with parchment paper. Bake salmon in preheated oven for 12-15 minutes, or until cooked through and flaky. In a small bowl, combine diced cucumber, red onion, dill, lemon juice, olive oil, salt, and pepper. Serve baked salmon with cucumber relish on top. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

rachel waiters

[incap22]

These Sweet Paprika Sausage Breakfast Burgers are the perfect way to start your day with a delicious and savory breakfast. The sweet paprika-seasoned sausage patty is topped with a perfectly cooked egg, melted cheddar cheese, and a maple-mustard sauce, all served on a toasted bun. It's a breakfast burger that's packed with flavor and sure to satisfy your morning cravings.

Ingredients: 1 lb ground sausage. 1 tsp sweet paprika. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 large eggs. 4 slices cheddar cheese. 1/4 cup mayonnaise. 1 tsp Dijon mustard. 1 tsp maple syrup. 1 cup baby spinach leaves.

Instructions: In a bowl, combine the ground sausage, sweet paprika, salt, and black pepper. Mix well and form into 4 burger patties. Preheat a grill or stovetop pan over medium-high heat. Grill the sausage patties for about 4-5 minutes per side or until cooked through. While the sausage patties are cooking, toast the hamburger buns on the grill or in a toaster until lightly browned. In a small bowl, whisk together mayonnaise, Dijon mustard, and maple syrup to make the sauce. In a separate pan, cook the eggs to your desired level of doneness e.g., sunny-side-up or over-easy. Place a slice of cheddar cheese on each sausage patty during the last minute of grilling, allowing it to melt. To assemble the burgers, spread the maple-mustard sauce on the bottom half of each toasted bun. Place a sausage patty with melted cheese on top of the sauce. Add a cooked egg on each patty. Top with baby spinach leaves, and then cover with the top half of the bun. Serve your Sweet Paprika Sausage Breakfast Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Nagelsalon Sundari

[incap22]

These Woodland Animals Cupcakes look great with a woodland-themed cake or smash cake with tiers of arrows and birch trees. Perfect for a party with a forest theme!

Ingredients: 1 box of chocolate cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2 tablespoons milk. 1 teaspoon vanilla extract. Green food coloring. Chocolate frosting. Cupcake liners. Woodland animal cake toppers e.g., foxes, owls, deer. Arrow-shaped fondant decorations. Birch tree bark fondant decorations.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until well combined. Fill each cupcake liner 2/3 full with the cake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack. In another bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, mixing until smooth and fluffy. Add a few drops of green food coloring to the frosting and mix until you achieve the desired woodland green color. Pipe the green frosting onto each cupcake to resemble grass. Using chocolate frosting, create a tree stump shape on the top of each cupcake. Decorate the cupcakes with woodland animal cake toppers, arrow-shaped fondant decorations, and birch tree bark fondant decorations. Your Woodland Animals Cupcakes are ready to serve!

Prep Time: 20 minutes

Cook Time: 20 minutes

Everyday Ignorances

[incap22]

Savor the delicious and fiery Indo-Chinese Chilli Paneer Dry, a well-liked vegetarian dish that fuses the robust flavors of Chinese cooking with the goodness of paneer. Ideal for people who prefer a little heat with their food!

Ingredients: 250g paneer cottage cheese, cut into cubes. 1/2 cup bell peppers, thinly sliced. 1/2 cup onions, thinly sliced. 2 cloves garlic, minced. 1-inch piece of ginger, minced. 2-3 green chilies, slit. 2 tablespoons soy sauce. 1 tablespoon tomato ketchup. 1 tablespoon red chili sauce. 1 tablespoon green chili sauce. 1 tablespoon cornstarch. 1/4 cup water. 2 tablespoons vegetable oil. Salt to taste. Freshly ground black pepper to taste. Chopped spring onions for garnish.

Instructions: In a small bowl, mix the cornstarch with water to make a slurry. Set aside. Heat vegetable oil in a wok or a large skillet over high heat. Add minced garlic, ginger, and slit green chilies. Stir-fry for a minute or until fragrant. Add sliced onions and bell peppers. Stir-fry for 2-3 minutes until they start to soften but are still crisp. Add the paneer cubes and stir-fry for another 2-3 minutes until they turn slightly golden brown. In a separate bowl, mix together soy sauce, tomato ketchup, red chili sauce, and green chili sauce. Pour the sauce mixture over the stir-fried ingredients in the pan. Toss everything together to coat evenly. Stir the cornstarch slurry once more and then add it to the pan. This will thicken the sauce. Stir continuously until the sauce thickens. Season with salt and freshly ground black pepper to taste. Stir to combine. Garnish with chopped spring onions. Serve hot as an appetizer or with steamed rice or noodles. Enjoy your Indo-Chinese Chilli Paneer Dry!

Prep Time: 15 minutes

Cook Time: 15 minutes

carmine rega

[incap22]

You only need two things to make these crispy, gluten-free chicken nuggets that are great for a quick dinner during the week. They are a healthier alternative to store-bought nuggets because they only need chicken breasts and crispy rice cereal. They turn out golden and tasty whether you cook them in the oven or an air fryer.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup gluten-free crispy rice cereal, crushed.

Instructions: Preheat air fryer to 375F 190C or oven to 400F 200C. Cut chicken breasts into bite-sized nuggets. Place crushed crispy rice cereal in a shallow dish. Dip each chicken nugget into the crushed cereal, ensuring it's fully coated. For air fryer: Arrange nuggets in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until golden brown and cooked through. For oven: Place nuggets on a lined baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden and cooked through. Serve hot with your favorite dipping sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

Walsh Classroom

[incap22]

This Crock Pot Leek and Potato Soup is a creamy and comforting dish perfect for chilly days. The slow cooker does all the work, resulting in a flavorful soup that's sure to satisfy.

Ingredients: 4 leeks, sliced. 4 potatoes, peeled and diced. 4 cups chicken broth. 1 cup heavy cream. Salt and pepper to taste. Chopped fresh chives for garnish.

Instructions: In a slow cooker, combine leeks, potatoes, and chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender. Using an immersion blender, blend the soup until smooth. Stir in heavy cream, salt, and pepper. Serve hot, garnished with chopped fresh chives.

Prep Time: 15 minutes

Cook Time: 240 minutes

Jacksonville Elementary School PTA

[incap22]

A hearty and tasty stew with vegetables, tender beef, and the rich malty flavor of Oktoberfest lager beer that was inspired by the festival.

Ingredients: 2 lbs beef stew meat, cubed. 2 tbsp vegetable oil. 1 large onion, chopped. 2 cloves garlic, minced. 4 carrots, sliced. 4 potatoes, diced. 1 cup green beans, trimmed and halved. 2 cups cabbage, shredded. 1 can 14 oz diced tomatoes. 1 bottle 12 oz Oktoberfest lager beer. 4 cups beef broth. 1 tsp caraway seeds. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Add salt and pepper to the beef stew meat. Turn on the saut mode on the pressure cooker and heat the vegetable oil. The seasoned beef should be browned in batches and then moved to a plate. Put chopped onions in the pressure cooker and cook them until they turn clear. Add the minced garlic and cook for one minute. Pour in the Oktoberfest lager beer and scrape the bottom to get rid of the foam. Put the beef that has been browned back in the pot. Then add the potatoes, green beans, cabbage, diced tomatoes, caraway seeds, and dried thyme. Put the lid on the pressure cooker and turn it on to high pressure. Cook for 25 minutes. After you're done, let the pressure drop naturally for 10 minutes and then quickly let go of the rest of the pressure. If you need to, change the seasonings and serve hot. If you want, add fresh herbs as a garnish.

Prep Time: 15 minutes

Cook Time: 25 minutes

Filling Station Idaho

[incap22]

These Coconut Mocha Pops with Just Two Ingredients are a tasty and refreshing keto-friendly treat that will satisfy your sweet tooth. They are simple to make just coffee and coconut milk and taste great rich and creamy.

Ingredients: 1 can coconut milk. 2 tablespoons instant coffee or espresso powder.

Instructions: Put the instant coffee or espresso powder and coconut milk in a bowl and mix them together. Mix the coffee powder in with a whisk until it's all mixed in. Place the mix into popsicle molds. Put in the popsicle sticks and freeze until solid, which should take at least 4 hours. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 5 minutes

Cook Time: 0 minutes

Walsh Classroom

[incap22]

This recipe for Watermelon Tuna Sashimi from the Hotel Portofino in Redondo Beach, CA, is a fun change from the usual sashimi. With the savory tuna, the sweet watermelon goes well with it. The sesame oil and soy sauce give the dish more depth and richness. If you like sushi, this is a great starter or light meal.

Ingredients: 1 small seedless watermelon. 8 oz sushi-grade tuna. 1 tbsp sesame oil. 1 tbsp soy sauce. 1 tsp sesame seeds. 1 green onion, thinly sliced. 1/2 tsp wasabi paste. Pickled ginger, for serving. Soy sauce, for serving.

Instructions: Separate the watermelon into long, thin slices and arrange them on a platter for serving. Put the thin slices of tuna on top of the slices of watermelon. Put sesame oil, soy sauce, and sesame seeds in a small bowl and mix them together. Pour this over the slices of tuna and watermelon. Add sliced green onions and a small amount of wasabi paste as a garnish. Serve right away with soy sauce and pickled ginger on the side.

Prep Time: 15 minutes

Cook Time: 0 minutes

dillon nelson

[incap22]

These Chili Lime Shrimp Wraps are a great way to eat a healthy, light meal. They're a tasty and filling choice for lunch or dinner because the chili lime marinade gives them a lot of flavor and the vegetables inside are fresh.

Ingredients: 1 lb shrimp, peeled and deveined. 1 tbsp olive oil. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp paprika. 1/2 tsp cumin. 1/4 tsp cayenne pepper. Juice of 1 lime. Salt and pepper to taste. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 4 large whole wheat tortillas.

Instructions: Cut up some garlic and put it in a bowl. Add chili powder, paprika, cumin, cayenne pepper, lime juice, salt, and pepper. Toss the shrimp around in the bowl until they are all covered. Put the shrimp that have been marinated in a pan and heat it over medium-high heat. The shrimp should be pink and cooked all the way through after two to three minutes on each side. You can warm the tortillas in a separate pan or the microwave. On each tortilla, put some lettuce, tomatoes, red onion, and cilantro. Arrange cooked shrimp on top, then cover with tortillas to make wraps. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

mer. m. march