lavenderlegend

[lavenderlegend]

These S'more Ice Cream Cone Cupcakes are a fun take on the traditional treat you get around a campfire. An ice cream cone is baked with a chocolate cupcake inside it. Marshmallow buttercream frosting, graham crackers, and mini marshmallows are on top of the cupcake. This dessert is fun and tasty, and it takes the taste of s'mores to a whole new level.

Ingredients: 1 box of chocolate cake mix. 12 flat-bottomed ice cream cones. 1 cup mini marshmallows. 1/2 cup chocolate chips. 1/2 cup crushed graham crackers. 1/4 cup vegetable oil. 3 large eggs. 1 cup milk. 1 tsp vanilla extract. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1/2 cup marshmallow fluff. 1/2 tsp vanilla extract. A pinch of salt. 12 mini marshmallows for decoration.

Instructions: Warm up your oven to 350F 175C and put 12 cupcake liners in a cupcake pan. Put the chocolate cake mix, vegetable oil, eggs, milk, and 1 teaspoon of vanilla extract in a large bowl. Mix everything together well. About half of the cupcake batter should be put into each ice cream cone. To keep them steady, put them in the cupcake liners. After the oven is hot, bake the cupcakes for 15 to 18 minutes, or until a toothpick inserted into the middle comes out clean. Take the cupcakes out of the oven and let them cool all the way down. Make the marshmallow buttercream frosting at the same time. Put the softened butter in a bowl and beat it until it's smooth. A pinch of salt, marshmallow fluff, and 1/2 teaspoon of vanilla extract should all be added. Mix the ingredients together until they are smooth and fluffy. In a piping bag, put the marshmallow buttercream frosting. On top of each cooled cupcake, pipe a swirl that looks like an ice cream scoop. On top of the frosting, sprinkle crushed graham crackers to make it look like the graham cracker crust on a s'more. Cover the frosting with mini marshmallows and chocolate chips. Add a mini marshmallow on top to make it look nice. Enjoy your S'more Ice Cream Cone Cupcakes!

Prep Time: 20 minutes

Cook Time: 15-18

park avenue presbyterian church

[lavenderlegend]

Curried Apple Cranberry Chicken Salad Lettuce Wraps have soft chicken, sweet cranberries, crisp apple, and a hint of curry spice. They are a great mix of tastes and textures. They are cool and light, so they're great for a quick lunch or appetizer.

Ingredients: 2 cups cooked chicken, diced. 1/2 cup dried cranberries. 1/2 cup chopped apple. 1/4 cup chopped celery. 1/4 cup chopped red onion. 1/4 cup mayonnaise. 1 tablespoon curry powder. Salt and pepper to taste. 12 large lettuce leaves such as Bibb or iceberg. Chopped fresh cilantro for garnish optional.

Instructions: Diced chicken, dried cranberries, chopped apple, celery, and red onion should all be put in a large bowl. Put the curry powder, salt, and pepper in a separate small bowl and mix them together. Pour the curry mayonnaise mix over the chicken and fruit, and then gently toss everything to cover it. Spread some of the chicken salad mixture in the middle of a big lettuce leaf. Then, wrap it up like a taco or burrito. Do it again with the rest of the chicken salad and lettuce leaves. If you want, you can add chopped fresh cilantro as a garnish. Curried Apple Cranberry Chicken Salad Lettuce Wraps are ready to eat right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

Ancient Misteries

[lavenderlegend]

Memphis-Style Dry Ribs have a flavorful dry rub that, when smoked, develops a crispy crust on the ribs. This traditional Memphis barbecue dish has a savory, mildly spicy flavor profile.

Ingredients: 2 racks of baby back ribs. 1/4 cup paprika. 2 tablespoons dark brown sugar. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 teaspoon dried oregano. 1/2 teaspoon dried thyme.

Instructions: Set the temperature of your smoker to 225F 107C. To improve the flavor penetration, remove the membrane from the back of the ribs. To make the dry rub, combine paprika, brown sugar, black pepper, chili powder, onion powder, garlic powder, cayenne pepper, oregano, and thyme in a bowl. Make sure the ribs are evenly coated by liberally rubbing both sides with the dry rub. After putting the ribs in the smoker, cook them for about four to five hours, or until the meat is tender and the internal temperature reaches 190 degrees Fahrenheit 88 degrees Celsius. Optional: For extra flavor, mop the ribs with a sauce made of vinegar during the final hour of cooking. After cooking, take the ribs out of the smoker and give them ten minutes to rest before slicing. Enjoy your mouthwatering Memphis-Style Dry Ribs after serving!

Prep Time: 15 minutes

Cook Time: 300 minutes

savage area women of today

[lavenderlegend]

With these delectable monster cookies, you can indulge in the perfect combination of peanut butter, chocolate, and Butterfinger candy. These cookies are packed with oats and nuts and are sure to satisfy your sweet tooth.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 3 large eggs. 1 teaspoon vanilla extract. 2 teaspoons baking soda. 4 cups old-fashioned oats. 1 cup all-purpose flour. 1 cup semi-sweet chocolate chips. 1 cup crushed Butterfinger candy bars. 1/2 cup chopped nuts such as peanuts or walnuts.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until well combined and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the baking soda, old-fashioned oats, and all-purpose flour. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips, crushed Butterfinger candy bars, and chopped nuts. Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, enjoy these delicious Butterfinger Monster Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Lost Souls Public Memorial Project

[lavenderlegend]

It's easy and tastes great to make this vegan sweet potato soup. It only takes 5 things to make and is great for a cozy meal.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 onion, chopped. 4 cups vegetable broth. 1 can coconut milk. 2 tablespoons curry powder.

Instructions: In a large pot, combine sweet potatoes, onion, and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and curry powder. Simmer for an additional 5 minutes, then serve.

Prep Time: 10 minutes

Cook Time: 25 minutes

Nagelsalon Sundari

[lavenderlegend]

Spiced apple cider adds a warm flavor to quick and easy pork chops.

Ingredients: 4 bone-in pork chops. Salt and black pepper to taste. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground allspice. 1 cup apple cider. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon butter. Fresh thyme for garnish optional.

Instructions: Season the pork chops with salt, black pepper, ground cinnamon, ground nutmeg, and ground allspice. In a skillet, heat olive oil over medium-high heat. Add minced garlic and saut until fragrant. Add the seasoned pork chops to the skillet and sear on both sides until golden brown. Pour apple cider into the skillet, scraping the bottom to release any browned bits. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the pork chops are cooked through. Stir in butter to create a flavorful sauce. Garnish with fresh thyme if desired. Serve the pork chops with the spiced cider sauce. Preparation and cooking time: approximately 30 minutes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Adulting Kinda

[lavenderlegend]

The fragrant spices and coconut milk in this creamy spiced chickpea stew give it a lot of flavor. The burnt lemon gives the dish a smoky brightness, and the string beans give it a nice crunch. It's a healthy and filling vegan meal that's great for any event.

Ingredients: 2 cups cooked chickpeas. 1 cup coconut milk. 1 cup vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/2 tsp turmeric. 1 lemon, sliced. 1 cup string beans, trimmed. 2 tbsp olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, saut until translucent. Stir in ground cumin, ground coriander, smoked paprika, and turmeric, cook for 1-2 minutes until fragrant. Add cooked chickpeas, coconut milk, and vegetable broth, bring to a simmer. Place lemon slices in a dry skillet over medium-high heat, cook until slightly charred on both sides, about 2 minutes per side. Remove from heat and set aside. Add trimmed string beans to the chickpea stew, simmer for an additional 5-7 minutes until beans are tender. Season with salt and pepper to taste. Serve the stew hot, garnished with burnt lemon slices and fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

dalahäst stuteri swe

[lavenderlegend]

With these Bacon Avocado Tomato Toasts, you can enjoy the best mix of flavors: creamy avocado, savory bacon, and juicy tomatoes all on top of perfectly toasted bread. You can eat this quick and filling meal at any time of the day.

Ingredients: 4 slices of bread. 8 slices of bacon. 2 ripe avocados, mashed. 2 tomatoes, sliced. Salt and pepper to taste. Optional: Sriracha or hot sauce for extra kick.

Instructions: Toast the pieces of bread until they turn golden brown. In the meantime, cook the bacon in a pan until it's crispy. After that, drain it on paper towels. Cover each slice of toast with a thin layer of mashed avocado. Place tomato slices and bacon slices on top. Add pepper and salt to taste. Put Sriracha or your favorite hot sauce on top for extra heat. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Tyriene Amey

[lavenderlegend]

A tasty and creamy take on a classic comfort food, this Pumpkin Mac and Cheese is a real treat. It's perfect for cozy nights in because the pumpkin gives it a slight sweetness and a smooth texture.

Ingredients: 1 lb elbow macaroni. 2 cups pumpkin puree. 2 cups milk. 2 cups shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/4 cup butter. 1/4 cup all-purpose flour. 1 tsp garlic powder. 1/2 tsp nutmeg. Salt and pepper to taste. 1/4 cup breadcrumbs optional.

Instructions: Cook macaroni according to package instructions, drain, and set aside. In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for about 2 minutes. Gradually add milk, whisking constantly until smooth and thickened. Stir in pumpkin puree, garlic powder, nutmeg, salt, and pepper. Add cheddar cheese and Parmesan cheese, stirring until melted and creamy. Combine cooked macaroni with the pumpkin cheese sauce. Transfer mixture to a baking dish. Sprinkle breadcrumbs over the top if desired. Bake at 350F 175C for 25-30 minutes, or until bubbly and golden brown on top. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A2Z Ed Drums

[lavenderlegend]

It's delicious to eat these Pesto Chicken Pull Apart Sliders because they have soft slider buns, juicy chicken, and gooey cheese between them. Good for a quick meal or party snack that tastes great!

Ingredients: 1 lb chicken breasts, cooked and shredded. 1/2 cup basil pesto. 12 slider buns. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup melted butter. 2 cloves garlic, minced.

Instructions: Preheat the oven to 350F 175C. Slice the slider buns in half and place the bottom halves in a baking dish. In a bowl, mix together the shredded chicken and basil pesto. Spread the chicken and pesto mixture evenly over the slider bun bottoms. Sprinkle the mozzarella cheese over the chicken mixture. Place the top halves of the slider buns over the cheese. In a small bowl, combine the melted butter and minced garlic. Brush the garlic butter mixture over the tops of the slider buns. Sprinkle the grated Parmesan cheese over the tops. Cover the baking dish with foil and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the sliders are heated through. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Zage Mojsinje

[lavenderlegend]

Lemon cookie sandwiches are delightfully tangy and sweet, with a burst of citrusy flavor in every bite. The soft, buttery cookies complement the zesty lemon curd filling perfectly.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons lemon zest. 2 tablespoons lemon juice. 1/2 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup lemon curd. 1 cup powdered sugar.

Instructions: Make the butter and sugar fluffy by beating them together in a large bowl. One egg at a time, beat in until everything is well mixed. Add the vanilla extract, lemon juice, and zest of the lemon. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Make a disk shape out of each half of the dough. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cut out an even number of cookies with a round cookie cutter. Put the cookies on the baking sheets that have been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Put a teaspoon of lemon curd on the bottom of a cookie and then put another cookie on top of it to make a sandwich. Do this again with the rest of the cookies and lemon curd. Before serving, sprinkle powdered sugar over the sandwich cookies that have been put together.

Prep Time: 20 minutes

Cook Time: 12 minutes

paula usuga

[lavenderlegend]

Indulge in the comforting flavors of fall with this delightful Pumpkin Spice White Chocolate Mocha. The combination of creamy white chocolate, aromatic pumpkin spice, and rich espresso creates a luxurious beverage perfect for cozy autumn days.

Ingredients: 1 shot espresso. 1/2 cup milk. 2 tablespoons white chocolate chips. 1 tablespoon pumpkin puree. 1/4 teaspoon pumpkin pie spice. Whipped cream optional. Cinnamon powder for garnish.

Instructions: In a small saucepan, combine milk, white chocolate chips, pumpkin puree, and pumpkin pie spice. Heat the mixture over medium heat, stirring constantly, until the chocolate chips are melted and the mixture is smooth. Brew a shot of espresso and pour it into a mug. Pour the pumpkin spice white chocolate mixture over the espresso. Top with whipped cream if desired and sprinkle with cinnamon powder for garnish. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Gator Math

[lavenderlegend]

These vegan baked polenta fries are crispy on the outside and creamy on the inside, served with a flavorful garlic tomato sauce. They make a delicious appetizer or side dish for any occasion.

Ingredients: 1 cup cornmeal. 4 cups water. 1 teaspoon salt. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 can 14 oz diced tomatoes. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat the oven to 425F 220C. In a saucepan, bring water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and continue to cook, stirring frequently, until the mixture thickens, about 10-15 minutes. Stir in salt, oregano, basil, garlic powder, and black pepper. Pour the polenta mixture into a parchment-lined baking dish, spreading it evenly. Refrigerate for at least 1 hour, or until firm. Once firm, remove the polenta from the baking dish and cut into fries. Place the polenta fries on a baking sheet lined with parchment paper, and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown. While the fries are baking, prepare the garlic tomato sauce. In a saucepan, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add diced tomatoes with their juices, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Serve the baked polenta fries hot with the garlic tomato sauce on the side for dipping. Garnish with fresh parsley, if desired, and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

mohawk

[lavenderlegend]

This Halloween Sangria is a delightful and easy party drink that adds a touch of eerie elegance to your gathering. With the deep red color and a mix of fruity flavors, it's the perfect beverage to sip on while celebrating the spooky season.

Ingredients: 1 bottle of red wine. 1/4 cup of brandy. 1/4 cup of orange liqueur. 1/4 cup of blackberry liqueur. 1/4 cup of simple syrup. 1 orange, sliced. 1 apple, sliced. 1 cup of blackberries. 1 cup of grapes. 2 cups of orange soda. Ice cubes.

Instructions: Mix the brandy, orange liqueur, blackberry liqueur, and simple syrup in a large pitcher. Do a good stir to mix the things together. Slice the orange, apple, blackberries, and grapes and put them in the pitcher. Put it in the fridge for at least two hours to let the flavors mix. Add the orange soda and ice cubes to the sangria right before you serve it. Mix everything together slowly. Enjoy your scary Halloween Sangria in glasses filled with ice.

Prep Time: 10 minutes

Cook Time: 0 minutes

Adulting Kinda

[lavenderlegend]

Simple ingredients are used to make this comforting and tasty chicken noodle soup. Great for a cozy night in or whenever you want a warm bowl of comfort food.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 2 garlic cloves, minced. 6 cups chicken broth. 2 cups cooked shredded chicken. 2 cups egg noodles. 1 tsp dried thyme. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the garlic, onion, carrots, and celery and add them. About 5 minutes of cooking will soften the food. Add the chicken broth and heat it up. Chicken shreds, egg noodles, and dried thyme should all be added. Turn down the heat and let it simmer for about 10 minutes, or until the noodles are soft. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

Rancho 2 Rios

[lavenderlegend]

These delightful Coconut Oatmeal Cookies are made with the goodness of coconut oil, creating a perfect blend of flavors. The crispy edges and chewy centers make for a delightful treat.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup shredded coconut. 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Mix until well combined. Add the egg and vanilla extract to the mixture. Beat until smooth. In a separate bowl, whisk together the rolled oats, all-purpose flour, shredded coconut, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon. Bake in the preheated oven for about 10-12 minutes, or until the edges of the cookies are golden brown. 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. Once cooled, the coconut oatmeal cookies are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 10-12

ProtechZone

[lavenderlegend]

Cooking on the low setting It doesn't take much work to make French onion soup, which is comforting and tastes great. The long, slow cooking time lets the flavors develop beautifully, making a rich and savory soup that is topped with crispy bread and gooey cheese. It's great for cozy nights in or having people over.

Ingredients: 5 large onions, thinly sliced. 4 tablespoons butter. 4 cups beef broth. 2 cups chicken broth. 1/2 cup dry white wine. 1 teaspoon Worcestershire sauce. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 6 slices French bread, toasted. 1 1/2 cups grated Gruyere cheese.

Instructions: Melt the butter in a pan over medium-low heat. When you add the sliced onions, cook until they turn caramelized, stirring every now and then about 20 to 25 minutes. Put the onions in the slow cooker. The slow cooker should have onions in it. Pour beef broth, chicken broth, and wine over the onions. Salt and pepper should be added along with the Worcestershire sauce. Put the lid on top and set the heat to low. Put soup in bowls that can go in the oven. Toast a piece of French bread and sprinkle Gruyere cheese on top of each bowl. Put the dish under the broiler and cook the cheese until it bubbles and turns golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

Fort Thomas Arts