lewd-zko

[lewd-zko]

These Peanut Butter Lava Fudge Cupcakes are a delightful treat for peanut butter and chocolate lovers. They have a gooey peanut butter center that oozes out when you take a bite, creating a mouthwatering combination of flavors.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup creamy peanut butter. 1/4 cup whole milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup semi-sweet chocolate chips. 1/4 cup peanut butter chips.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt. In another bowl, beat the melted butter, eggs, peanut butter, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms. Fold in the chocolate chips and peanut butter chips. Fill each cupcake liner halfway with the batter. Create a small well in the center of each cupcake and add a teaspoon of peanut butter. Cover the peanut butter with a little more batter, ensuring it's fully enclosed. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs avoid hitting the peanut butter filling. Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, you can optionally drizzle melted chocolate or peanut butter on top for extra decoration. Enjoy your delicious Peanut Butter Lava Fudge Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

shaina glass

[lewd-zko]

Colcannon Irish Potatoes are an old Irish dish that you make with green onions, mashed potatoes, and kale. It's smooth and tasty, and it's great for St. Patrick's Day or any other cozy dinner.

Ingredients: 4 large potatoes, peeled and cubed. 4 tablespoons butter. 1 cup chopped green onions. 1 cup chopped kale. 1 cup milk. Salt and pepper to taste.

Instructions: Boil the potatoes in a pot of salted water until tender, about 15 minutes. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the green onions and kale to the pan and saut until softened, about 5 minutes. Drain the potatoes and return them to the pot. Add the remaining 2 tablespoons of butter and milk to the pot. Mash the potatoes until smooth. Stir in the sauted green onions and kale. Season with salt and pepper to taste. Serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Camp runamukl

[lewd-zko]

This tasty take on a traditional snack is this garlicky Parmesan popcorn. The crunchy popcorn is the ideal complement to the buttery, flavorful topping made with garlic, Parmesan cheese, and butter. This delectable treat is simple to prepare and will delight any popcorn enthusiast.

Ingredients: 1/3 cup popcorn kernels. 3 tablespoons unsalted butter. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1 teaspoon dried parsley. Salt, to taste. Black pepper, to taste.

Instructions: Grind the popcorn kernels according to your favorite method. Heat a small saucepan over low heat to melt the butter. When the butter is melted, add the minced garlic and cook for one to two minutes, or until fragrant. After adding the melted garlic butter to the popping popcorn, gently toss to coat all sides. Toss the popcorn once more to mix in the grated Parmesan cheese, dried parsley, salt, and black pepper. Enjoy and serve right away!

Prep Time: 5 minutes

Cook Time: 5 minutes

bar crawl de mayo

[lewd-zko]

The sweet pineapple and savory barbecue sauce in this Slow Cooker Hawaiian Chicken recipe make for a delicious tropical taste. It's simple to make and great for when you're busy and want a tasty meal ready when you get home.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple chunks. 1 bell pepper, diced. 1 onion, diced. 1 cup barbecue sauce. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tablespoon ginger, minced. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. On top of the chicken, put pineapple chunks, bell pepper, and onion. BBQ sauce, soy sauce, garlic, and ginger should all be mixed together in a small bowl. Cover the chicken and pineapple with the sauce mix. Add pepper and salt. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Use two forks to shred the chicken, then mix it well with the sauce. Goes well with rice or any other side dish you like.

Prep Time: 15 minutes

Cook Time: 240 minutes

haras du pachot

[lewd-zko]

The gochujang, soy sauce, and garlic sauce that comes on these crispy Korean chicken wings is spicy and sweet at the same time. For game days or as a tasty snack, they're perfect!

Ingredients: 12 chicken wings. 1/2 cup cornstarch. 1/2 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon ginger powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/4 cup soy sauce. 1/4 cup brown sugar. 2 tablespoons gochujang Korean chili paste. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon sesame seeds for garnish. 2 green onions, chopped for garnish.

Instructions: Preheat oven to 400F 200C. Pat dry the chicken wings with paper towels to remove excess moisture. In a bowl, mix cornstarch, flour, garlic powder, ginger powder, salt, and black pepper. Coat each chicken wing in the flour mixture and place on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes or until the wings are crispy and cooked through. In a saucepan, combine soy sauce, brown sugar, gochujang, rice vinegar, minced garlic, and sesame oil. Cook over medium heat until the sauce thickens, about 5-7 minutes. Toss the baked chicken wings in the Korean sauce until evenly coated. Garnish with sesame seeds and chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

Mandol Pierre

[lewd-zko]

A tasty breakfast pizza that is low in carbs and great for people on a ketogenic or gluten-free diet. It's full of tasty flavors and toppings that you can change.

Ingredients: 4 large eggs. 1 cup shredded mozzarella cheese. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon dried oregano. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup sugar-free marinara sauce. 4 slices cooked bacon, chopped. 1/4 cup diced bell peppers. 2 tablespoons sliced green onions. 1/4 cup shredded cheddar cheese. 1 tablespoon chopped fresh parsley for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Add the eggs, almond flour, Parmesan cheese, garlic powder, onion powder, oregano, salt, and black pepper to a bowl. Use a whisk to mix the ingredients well. Spread the dough out evenly on a baking sheet lined with parchment paper to make a round crust that is about 1/4 inch thick. The crust should be baked for 12 to 15 minutes, or until it is set and has a light golden color. It's time to take the crust out of the oven and cover it with marinara sauce. Diced bell peppers, green onions, cooked bacon, and cheddar cheese; then sprinkle on top. Put the pizza back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with chopped fresh parsley. Cut up your low-carb breakfast pizza and eat it!

Prep Time: 15 minutes

Cook Time: 20 minutes

micol fusca

[lewd-zko]

Enjoy the refreshing flavors of the tropics with this vibrant raw vegan fruit salad. Bursting with juicy mangoes, tangy pineapple, sweet papaya, and succulent strawberries, this salad is elevated with a hint of fresh mint and zesty lime juice.

Ingredients: 2 ripe mangoes, diced. 1 pineapple, diced. 2 kiwis, peeled and sliced. 1 papaya, diced. 1 cup strawberries, sliced. 1/2 cup fresh mint leaves, chopped. 1 lime, juiced.

Instructions: Dice the pineapple, kiwis, papaya, strawberries, and mangoes and put them all in a large bowl. Sprinkle chopped mint leaves on top of the fruit and lime juice. Toss everything together gently until it's all well mixed. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Slaton Sales

[lewd-zko]

A delightful dip inspired by Clinton Kelly's Ambrosia Salad, this creamy and fruity dip is perfect for parties, potlucks, or as a sweet treat any time.

Ingredients: 1 cup marshmallow fluff. 1 cup sour cream. 1 cup sweetened shredded coconut. 1 cup crushed pineapple, drained. 1 cup mandarin oranges, drained. 1 cup maraschino cherries, drained and chopped. 1 cup chopped pecans or walnuts optional.

Instructions: Mix marshmallow fluff and sour cream together in a bowl until the mixture is smooth. If you want to add nuts, shredded coconut, crushed pineapple, mandarin oranges, or maraschino cherries, do so now. Put it in the fridge with the lid on for at least an hour before serving so the flavors can mix. You can dip fruit, graham crackers, or vanilla wafers in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Anchor Text

[lewd-zko]

On a crispy pizza crust, enjoy the tasty mix of earthy mushrooms, tangy balsamic reduction, creamy goat cheese, and fresh basil. This pizza with goat cheese, mushrooms, and balsamic vinegar is a gourmet treat for your taste buds.

Ingredients: 1 pizza dough. 1 cup balsamic vinegar. 2 cups mushrooms, sliced. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup goat cheese, crumbled. 1/4 cup fresh basil leaves. 1/4 cup grated Parmesan cheese.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven to heat. In a small saucepan, simmer the balsamic vinegar over low heat until it reduces by half and becomes syrupy. This will take about 10-15 minutes. Set aside. In a skillet, heat olive oil over medium-high heat. Add sliced mushrooms, salt, and pepper. Saut until mushrooms are tender and browned, about 5-7 minutes. Remove from heat and set aside. Roll out the pizza dough on a floured surface to your desired thickness. Place the rolled-out dough on parchment paper for easy transfer to the hot pizza stone or baking sheet in the oven. Spread the reduced balsamic vinegar over the pizza dough as the base sauce. Evenly distribute the sauted mushrooms on top of the balsamic sauce. Sprinkle crumbled goat cheese over the mushrooms. Transfer the pizza on the parchment paper to the preheated oven and bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and sprinkle fresh basil leaves and grated Parmesan cheese on top. Slice and serve hot. Enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

Autofficina

[lewd-zko]

The In-N-Out Double Double Animal Style Burger is a deliciously messy, indulgent treat known for its secret sauce, two beef patties, and all the fixings. This recipe recreates that iconic West Coast burger at home.

Ingredients: 2 beef patties, 1/4 pound each. 4 slices American cheese. 4 hamburger buns. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon yellow mustard. 1/4 cup dill pickles, chopped. 1/4 cup white onion, finely diced. 1/4 cup lettuce, shredded. 1/4 cup tomato, thinly sliced. 2 tablespoons vegetable oil. Salt and pepper, to taste.

Instructions: Set a griddle or big skillet over medium-high heat to get it hot. Split the hamburger buns in half and toast them a little on the griddle. Put away. Add salt and pepper to the beef patties. Put some vegetable oil on the griddle and cook the beef patties for two to three minutes on each side, or until they're done the way you like them. There is one minute left to cook the patties. Add two slices of American cheese to each one and let them melt. Add the mayonnaise, ketchup, and mustard to a small bowl and mix them together to make the special sauce. Spread the special sauce on the bottom bun before putting the burgers together. Cover the sauce with a handful of shredded lettuce. Then, add the tomato slices. Cover a beef patty with cheese and place it on top of the tomato slices. Cut up some onions and dill pickles and put them on top of the patty. On top of the pickles and onions, put the second beef patty. The last step is to add the top bun. Now your In-N-Out Double Double Animal Style Burger is ready to eat.

Prep Time: 15 minutes

Cook Time: 10 minutes

cinnasauria

[lewd-zko]

This Tex-Mex Chicken Chowder is a hearty and tasty soup that you can make quickly with things you already have in your pantry. It tastes great and is full of Tex Mex flavors from the chicken, corn, black beans, and spices.

Ingredients: 1 lb cooked chicken, shredded. 1 can 15 oz corn kernels, drained. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 can 4 oz diced green chilies. 4 cups chicken broth. 1 cup salsa. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1 avocado, diced optional, for garnish.

Instructions: In a large pot, combine cooked chicken, corn, black beans, diced tomatoes, diced green chilies, chicken broth, salsa, cumin, chili powder, salt, and pepper. Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes, stirring occasionally. Once heated through and flavors are well combined, stir in shredded cheddar cheese until melted. Remove from heat and garnish with chopped fresh cilantro and diced avocado if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

nyman hall

[lewd-zko]

These Pumpkin Chocolate Cupcakes are a perfect blend of rich chocolate and warm pumpkin flavors. They are moist, tender, and perfect for fall or any time of year.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined. In another bowl, sift together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips. Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can optionally frost the cupcakes with your favorite frosting. Enjoy your delicious Pumpkin Chocolate Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

atlanta youth energy corps

[lewd-zko]

These blueberry muffins are vegan and naturally sweetened with maple syrup. They are full of juicy blueberries. These are great for a cozy breakfast or snack!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup almond flour. 1/2 cup maple syrup. 1/2 cup almond milk. 1/3 cup coconut oil, melted. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup fresh blueberries.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine all-purpose flour, almond flour, baking powder, baking soda, and salt. In another bowl, whisk together maple syrup, almond milk, and melted coconut oil. Add wet ingredients to dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in fresh blueberries. Spoon the batter into muffin cups lined with paper liners, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Galic Zorana

[lewd-zko]

This Southwest Chicken Alfredo Pasta Bake has soft chicken, black beans, corn, bell peppers, and creamy Alfredo sauce. It's baked until the cheese is melty and the flavors of the Southwest come together. This dish is warm and tasty, and it's great for a family dinner.

Ingredients: 2 cups cooked chicken, diced. 1 cup cooked pasta. 1 cup Alfredo sauce. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup diced onion. 1/2 cup shredded Mexican blend cheese. 1/4 teaspoon chili powder. 1/4 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Warm the oven up to 190C 375F. Put cooked pasta, black beans, corn, diced bell peppers, diced onion, chili powder, cumin, salt, and pepper in a large bowl. Add the Alfredo sauce and mix everything together. Combine well. Put the mixture in a baking dish that has been greased. Add some shreds of cheese on top. Bake for twenty to twenty-five minutes, or until the cheese melts and bubbles. Add chopped cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

imago dei summit

[lewd-zko]

On a hot day, these simple strawberry popsicles are a nice treat. They taste great and are great for cooling off in the summer because they are made with fresh strawberries, yogurt, and a little lemon juice.

Ingredients: 2 cups fresh strawberries, hulled and sliced. 1/4 cup granulated sugar. 1/2 cup plain yogurt. 1 tablespoon lemon juice.

Instructions: In a blender, combine strawberries, sugar, yogurt, and lemon juice. Blend until smooth. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until firm. To release popsicles from molds, briefly run warm water over the outside of the molds. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Sangha Wellness Studio

[lewd-zko]

In this simple recipe, almonds, pecans, walnuts, and sesame seeds are coated in spiced honey butter and given a paleo makeover.

[lewd-zko]

This easy, no-bake, milk chocolate pie is made fluffy from marshmallows and whipping cream before it's chilled in a sweet graham cracker crust.