irlo

[irlo]

These Beef & Blue Cheese Sliders are packed full of flavor, thanks to the bold blue cheese and juicy beef. These sliders will impress at any event, from a party to a casual meal.

Ingredients: 1 lb ground beef. 1/4 cup crumbled blue cheese. 1/4 cup breadcrumbs. 1 egg. 1/4 cup chopped parsley. Salt and pepper to taste. Slider buns. Lettuce leaves. Sliced tomatoes. Sliced red onions. Mayonnaise optional. Mustard optional.

Instructions: In a bowl, mix together ground beef, crumbled blue cheese, breadcrumbs, egg, chopped parsley, salt, and pepper until well combined. Form the mixture into small patties, slightly larger than the size of your slider buns. Heat a skillet or grill over medium-high heat. Cook the patties for about 3-4 minutes per side, or until they reach your desired level of doneness. Toast the slider buns lightly on the skillet or grill. Assemble the sliders by placing a cooked patty on the bottom half of each bun. Top with lettuce leaves, sliced tomatoes, and sliced red onions. Spread mayonnaise and/or mustard on the top half of the buns, if desired. Place the top half of the bun on each slider and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Remy Dehame

[irlo]

Chickpeas, sweet dates, and crunchy carrots are all mixed together in a tangy lemon honey dressing to make this Garbanzo Carrot Date Salad. This salad is cool and healthy, and it's great as a side dish or a light lunch.

Ingredients: 1 can garbanzo beans, drained and rinsed. 2 large carrots, grated. 8-10 dates, pitted and chopped. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the garbanzo beans, grated carrots, chopped dates, and fresh parsley. In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to coat all the ingredients evenly. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and garnish with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

kaninagare

[irlo]

Indulge in the delightful layers of this Dump Cake Parfait, combining the sweetness of cherry pie filling and pineapple with the crunch of pecans and coconut. Topped with whipped cream, it's a heavenly treat that's as easy to make as it is delicious.

Ingredients: 1 box yellow cake mix. 1 can 21 oz cherry pie filling. 1 can 20 oz crushed pineapple, undrained. 1 cup shredded coconut. 1 cup chopped pecans. 1 cup unsalted butter, melted. 2 cups whipped cream. Maraschino cherries for garnish.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine cake mix, cherry pie filling, crushed pineapple with juice, coconut, and pecans. Mix well. Spread the mixture evenly in a greased 9x13-inch baking dish. Pour melted butter over the top of the mixture, covering as much as possible. Bake in the preheated oven for 45-50 minutes or until golden brown and bubbly. Remove from the oven and let it cool slightly. In serving glasses or bowls, layer the dump cake mixture with whipped cream. Repeat the layers until the glasses or bowls are filled. Garnish with Maraschino cherries on top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Martin Art 2D

[irlo]

This Mediterranean pasta salad is cool and tasty, with juicy shrimp, creamy avocado, and a zesty dressing. Great for a quick and healthy meal!

Ingredients: 8 oz penne pasta. 1 lb large shrimp, peeled and deveined. 1 avocado, diced. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tbsp lemon juice. 2 cloves garlic, minced. 1 tsp dried oregano. Salt and black pepper to taste.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. After draining, set it aside to cool. Put 2 tablespoons of olive oil in a large skillet and heat it over medium-high heat. Put in the shrimp and cook for two to three minutes on each side, until they turn pink and opaque. Take it off the heat and let it cool down. Cooked pasta, shrimp, diced avocado, cherry tomatoes, cucumber, red onion, Kalamata olives, and chopped parsley should all be put in a large salad bowl. For the dressing, mix the rest of the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl with a whisk. Pour the dressing over the salad and gently toss to cover everything. Add crumbled feta cheese on top, and serve right away. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

blackpool fc senior seasider's walking football

[irlo]

Add some elegance to your cake pops by dipping the candy coating in small doilies. These visually stunning and delicious Doily Cake Pops are ideal for tea parties or special occasions.

Ingredients: 1 box of cake mix. 1/2 cup of frosting. 1 package of candy melts. Cake pop sticks. Paper doilies.

Instructions: Bake the cake according to the package instructions. Let the cake cool completely and crumble it into fine crumbs. Mix in the frosting until the mixture is sticky and can be rolled into balls. Form cake balls and place them on a lined tray. Melt the candy melts according to package instructions. Dip the cake pop sticks into the melted candy melts and insert them into the cake balls. Dip each cake pop into the melted candy, ensuring it's fully coated. Allow excess candy to drip off, then insert the cake pop into a piece of styrofoam to set. Cut small doily circles and gently press them onto the cake pops while the candy coating is still wet. Allow the cake pops to fully set before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

a quick pit stop your car your life

[irlo]

Indulge in this rich and creamy dairy-free fudge made with coconut oil and almond butter. It's sweetened naturally with honey or maple syrup and boasts a deep chocolate flavor without any refined sugar. Customize with your favorite toppings for a delightful treat!

Ingredients: 1 cup coconut oil. 1 cup smooth almond butter. 1/2 cup raw honey or maple syrup. 1/2 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. Pinch of sea salt. Optional: chopped nuts, dried fruit, or shredded coconut for topping.

Instructions: Melt the coconut oil over low heat in a saucepan. Melt the coconut oil and add raw honey or maple syrup, cocoa powder, vanilla extract, and a pinch of sea salt. Mix the ingredients together until they are smooth. Put the mixture into a dish lined with parchment paper or a silicone mold. Use a spatula to make the top smooth. Optional toppings can be added on top if you want to. Put it in the fridge for at least two hours to set. Cut it into squares when it's done and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

micol fusca

[irlo]

Enjoy all the flavors of traditional lasagna in a comforting soup form, made effortlessly in your slow cooker.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 8 oz lasagna noodles, broken into pieces. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 cup ricotta cheese.

Instructions: In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is translucent. Transfer cooked beef mixture to a slow cooker. Add crushed tomatoes, diced tomatoes, beef broth, oregano, basil, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in broken lasagna noodles. Once noodles are tender, ladle soup into bowls. Top each serving with shredded mozzarella, grated Parmesan, and a dollop of ricotta cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

imago dei summit

[irlo]

These White Chocolate Maple Blondies are a delightful treat with the perfect balance of white chocolate sweetness and maple flavor. The addition of walnuts adds a delightful crunch and nutty taste.

Ingredients: 1 cup white chocolate chips. 1/2 cup unsalted butter. 1 cup light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup maple syrup. 1 3/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a baking pan with parchment paper. In a microwave-safe bowl, melt the white chocolate chips and butter together in 20-second intervals, stirring until smooth. In a separate bowl, whisk together the brown sugar, eggs, vanilla extract, and maple syrup until well combined. Gradually add the melted white chocolate mixture to the wet ingredients, mixing until smooth. Sift in the all-purpose flour, baking powder, and salt. Mix until just combined. If using walnuts, fold them into the batter. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove from the oven and let the blondies cool in the pan for a while before transferring to a wire rack to cool completely. Once cooled, cut into squares and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Compagnie compost

[irlo]

A refreshing twist on the classic margarita, the Ginger Beer Margarita adds a zesty kick of ginger to the traditional tequila-lime mix. The combination of spicy ginger beer with the citrusy tang of lime and the smoothness of tequila makes this cocktail a crowd-pleaser.

Ingredients: 1.5 oz tequila. 0.5 oz triple sec. 0.75 oz lime juice. 2 oz ginger beer. Salt for rimming, optional. Lime wedge for garnish, optional.

Instructions: Salt the edge of a glass if you want to. Put ice in a shaker and add the tequila, triple sec, and lime juice. Good shaking. Put ice in the glass that has been set up and strain the mixture into it. Add some ginger beer on top. Add a lime wedge as a garnish if you want to. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

neatishead barton turf and district

[irlo]

This gluten-free almond crostata with ricotta and jam offers a delightful combination of nuttiness from almond flour, creaminess from ricotta cheese, and sweetness from fruit jam. It's a perfect dessert or snack option for those with gluten sensitivities.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup honey. 1/4 cup coconut oil, melted. 1/2 teaspoon almond extract. 1/2 cup ricotta cheese. 1/4 cup fruit jam of your choice. Sliced almonds, for topping.

Instructions: Set the oven to 350F 175C and heat it up. Almond flour, coconut flour, honey, melted coconut oil, and almond extract should all be mixed together well in a bowl. Cover the bottom and sides of a tart pan with the mixture by pressing it in. Let it bake for 10 to 12 minutes, or until it turns a light golden brown color. Let it cool down all the way. Place the ricotta cheese on top of the crust after it has cooled. Add the fruit jam on top of the ricotta and make sure it's spread out evenly. Add sliced almonds on top of the jam. It should be baked for another 15 to 20 minutes, or until the edges are golden brown. Wait until it's cool to cut and serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

Makenna Arnold

[irlo]

These gluten-free banana cherry muffins are a delightful treat that combines the natural sweetness of ripe bananas with the tartness of fresh cherries. The cherry frosting adds an extra burst of cherry flavor and a touch of sweetness.

Ingredients: 2 ripe bananas, mashed. 1 cup gluten-free flour. 1/2 cup almond flour. 1/2 cup cherry puree. 1/2 cup sugar. 1/4 cup vegetable oil. 2 eggs. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup fresh or frozen cherries, chopped. For Cherry Frosting:. 1/2 cup powdered sugar. 2 tbsp cherry juice. 1/4 tsp almond extract. Red food coloring optional. Cherries for garnish optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, combine the mashed bananas, cherry puree, sugar, vegetable oil, eggs, and vanilla extract. Mix well until everything is fully combined. In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms. Fold in the chopped cherries into the batter. Fill each muffin cup with the batter, filling about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. While the muffins are cooling, prepare the cherry frosting. In a small bowl, combine the powdered sugar, cherry juice, almond extract, and red food coloring if using. Mix until smooth and creamy. Once the muffins are completely cool, drizzle the cherry frosting over the top of each muffin. Garnish with additional cherries if desired. Serve and enjoy your gluten-free banana cherry muffins with cherry frosting!

Prep Time: 15 minutes

Cook Time: 20 minutes

rachel waiters

[irlo]

With these delectable Pumpkin Chocolate Chip Cookies, you can indulge in the perfect combination of pumpkin and chocolate. They're soft and flavorful, and they're ideal for satisfying your sweet tooth.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 2 cups all-purpose flour. 2 teaspoons baking powder. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the pumpkin puree, granulated sugar, vegetable oil, and egg until well combined. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla extract and chocolate chips, ensuring they are evenly distributed throughout the dough. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious pumpkin chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Springfield Alphas

[irlo]

It's easy and tastes great to make these Instant Pot BBQ Chicken Sandwiches. The chicken is soft and tasty, and the tangy BBQ sauce makes it perfect for a quick dinner or lunch on the weekend. Add your favorite sides to make a full meal.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup BBQ sauce. 1/2 cup chicken broth. 1/4 cup brown sugar. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp smoked paprika. 1/4 tsp salt. 1/4 tsp black pepper. 8 sandwich buns. Sliced pickles and coleslaw for serving optional.

Instructions: Put chicken breasts, BBQ sauce, chicken broth, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper in the Instant Pot. Put the Instant Pot in Manual/Pressure Cook mode and close the lid. Place the food in the pot and add high pressure. Let the pressure naturally drop for 5 minutes after the cooking is done, then quickly drop any remaining pressure. Shred the chicken in the pot with two forks, then mix it well with the sauce. Put the BBQ chicken on sandwich buns and, if you want, add pickles and coleslaw on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

newcastle book boyfriend author signing

[irlo]

Delicious and flavorful grilled chicken kabobs with a savory-sweet marinade, perfect for summer BBQs or any outdoor gathering.

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into cubes. 1/4 cup olive oil. 3 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon ground cumin. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into wedges. 1 zucchini, sliced into rounds.

Instructions: Mix olive oil, soy sauce, honey, smoked paprika, ground cumin, black pepper, and salt in a bowl. These ingredients will make the marinade. Put the chicken cubes in a plastic bag that can be closed again and again. Then, pour half of the marinade over the chicken. Put the chicken in the fridge for at least 30 minutes with the bag closed so that the flavors can mix. Warm up the grill over medium-high heat. Putting chicken cubes that have been marinated, bell peppers, red onion wedges, and zucchini slices on skewers one after the other. For extra flavor while grilling, brush the skewers with the rest of the marinade. Put the skewers on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over a few times, until the chicken is cooked all the way through and has a nice char. If you want, you can serve the grilled chicken kabobs hot with fresh herbs on top.

Prep Time: 45 minutes

Cook Time: 15 minutes

karatenokacins

[irlo]

Warm up this holiday season with a cozy glass of mulled wine. Infused with spices and citrus, this festive drink is perfect for chilly nights by the fire.

Ingredients: 1 bottle red wine. 1 orange, sliced. 1/4 cup honey. 2 cinnamon sticks. 4 whole cloves. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/4 cup brandy optional.

Instructions: In a large saucepan, combine red wine, orange slices, honey, cinnamon sticks, cloves, nutmeg, and allspice. Heat the mixture over medium heat until it begins to simmer, then reduce heat to low. Let it simmer for about 15-20 minutes, stirring occasionally. If using brandy, stir it in just before serving. Strain the mulled wine mixture to remove the spices and orange slices. Serve warm in mugs or heatproof glasses.

Prep Time: 5 minutes

Cook Time: 20 minutes

nenaz babaee

[irlo]

Enjoy the rich and sweet tastes of this Easy Caramel Latte. People who like a little caramel sweetness in their morning coffee will love this treat.

Ingredients: 1 cup of brewed coffee. 2 tablespoons of caramel syrup. 1/2 cup of milk. Whipped cream optional. Caramel drizzle optional.

Instructions: Make a cup of your favorite coffee the way you like it. Slow to medium heat should be used to warm the milk in a small saucepan. Make sure it's hot but not boiling. After adding the caramel syrup, stir it in and keep heating it until it is hot and well combined. Pour the caramel milk mix into your coffee and mix it in. You can add whipped cream and a drizzle of caramel syrup to the top of your caramel latte if you want to. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

shaina glass

[irlo]

Enjoy the creamy goodness of this coconut pecan shake that is vegan. It's a delicious treat that doesn't need ice cream because it has the richness of coconut milk and the nutty taste of pecans. Great for a quick and filling snack!

Ingredients: 1 cup coconut milk. 2 ripe bananas, frozen. 1/4 cup pecans. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: The frozen bananas, pecans, maple syrup, vanilla extract, and a pinch of salt should all be put into a blender. Mix until it's creamy and smooth. Pour into glasses and serve right away. If you want, you can add more pecans or coconut flakes as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

kaninagare