magiart

[magiart]

Treat yourself to these Three-Cheese Baked Oysters, which have a rich and savory cheese topping and the briny taste of fresh oysters. Great as an appetizer or for a fancy seafood dinner!

Ingredients: 12 fresh oysters, shucked. 1/2 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 2 cloves garlic, minced. 2 tablespoons butter, melted. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Set the oven to 425F 220C and heat it up. Put the oysters that have been shelled on a baking dish or tray. Add the Parmesan, mozzarella, feta, parsley, and garlic to a small bowl and mix them all together. Put a small amount of the cheese mixture on top of each oyster. Put melted butter on top of the oysters. Add pepper and salt to taste. Put it in an oven that is already hot and bake for 8 to 10 minutes, or until the cheese melts and bubbles. Take it out of the oven and serve it hot with lemon wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

mohawk

[magiart]

Enjoy the tangy flavor of these lightened up no-bake lemon icebox bars. These bars are a refreshing treat for any occasion, with a zesty lemon filling on a graham cracker crust.

Ingredients: 2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1 package 8 oz reduced-fat cream cheese, softened. 1 can 14 oz sweetened condensed milk. 1/2 cup fresh lemon juice. 1 teaspoon lemon zest. 1 teaspoon vanilla extract. 1 cup light whipped topping e.g., Cool Whip. Lemon slices for garnish optional.

Instructions: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of a greased 9x9-inch baking dish to form the crust. In another bowl, beat softened cream cheese until smooth and creamy. Gradually add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix until well combined and smooth. Fold in the light whipped topping until the mixture is light and airy. Pour the lemon filling over the graham cracker crust in the baking dish. Smooth the top with a spatula. Refrigerate the bars for at least 4 hours, or until they are set and firm. Before serving, garnish with lemon slices if desired. Cut into squares and serve chilled.

Prep Time: 20 minutes

Cook Time: 0 minutes

Fatty George

[magiart]

These Watermelon Tequila Pops are the ultimate summer sweet treat, combining the refreshing flavor of watermelon with a hint of tangy lime and a kick of tequila. Perfect for cooling down on hot days or serving at your next backyard barbecue.

Ingredients: 4 cups cubed seedless watermelon. 1/4 cup fresh lime juice. 2 tablespoons agave syrup. 1/4 cup tequila. 1/4 cup chopped fresh mint leaves.

Instructions: In a blender, combine watermelon, lime juice, agave syrup, and tequila. Blend until smooth. Stir in chopped mint leaves. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until completely set. Once frozen, run the molds under warm water for a few seconds to release the popsicles easily. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

st. lawrence invitational showdown

[magiart]

If you want to treat yourself, try rich brownies with a sweet and nutty pecan pie topping. For any event, these Pecan Pie Brownies are the perfect treat!

Ingredients: 1 box brownie mix. 1/2 cup chopped pecans. 1/2 cup corn syrup. 1/3 cup packed brown sugar. 2 tablespoons butter, melted. 2 eggs.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Follow the directions on the package to make the brownie mix, then spread it out in the pan that has been prepared. Mix the eggs, brown sugar, corn syrup, and melted butter together in a small bowl until everything is well mixed. Add the chopped pecans and mix them in. Spread the pecan mixture out over the brownie batter. Put it in an oven that has already been heated and bake it for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into squares.

Prep Time: 10 minutes

Cook Time: 40 minutes

haras du pachot

[magiart]

In this rich vegan tart, you can enjoy the flavors of raw chocolate, creamy coconut, and bright raspberries. This is a delicious treat for any event. It has a hazelnut base and a raspberry topping.

Ingredients: 1 cup raw hazelnuts. 1 cup dates, pitted. 3/4 cup raw cacao powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup fresh raspberries. 1/4 cup coconut cream. 1 tbsp maple syrup for raspberry sauce. 1 tbsp water for raspberry sauce.

Instructions: Pulse the hazelnuts in a food processor until they are very small. Melt the coconut oil and add the dates, cacao powder, maple syrup, and butter. Run the machine until the mixture comes together. Spread the mixture out evenly in the bottom of a tart pan. Do this and put it in the freezer for 30 minutes. To make the raspberry sauce, blend the raspberries, coconut cream, maple syrup, and water together until the mixture is smooth. Lay the raspberry sauce on top of the tart base after it has set. Go back to the freezer and let it set for another 30 minutes. Add fresh raspberries and any other toppings you want right before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Helenas Salon

[magiart]

A delicious and satisfying vegan alternative to pulled pork, made with young green jackfruit and savory seasonings.

Ingredients: 1 can young green jackfruit in water or brine, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon olive oil. 1/2 cup barbecue sauce. 1/2 cup vegetable broth. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper, to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put the jackfruit in the pan and break it up with a fork or spatula as it cooks for 5 to 7 minutes. Be sure to add salt, pepper, smoked paprika, cumin, chili powder, vegetable broth, and soy sauce. Let it cook on low heat for 10 to 15 minutes, or until the mixture gets thicker and the jackfruit is soft. Put the jackfruit mixture in a baking dish and bake it for 20 to 25 minutes, or until the edges start to get a little crispy. Take it out of the oven and let it cool down a bit. Shred the jackfruit with a fork so that it looks like pulled pork. Put the vegan pulled pork on buns and top them with your favorite things, like coleslaw or pickles.

Prep Time: 15 minutes

Cook Time: 45 minutes

Savanna Whitlock

[magiart]

This homemade keto ice cream is a treat you can enjoy without feeling bad about it. It's creamy, tasty, and low in carbs, making it the perfect dessert for people on the ketogenic diet.

Ingredients: 2 cups heavy cream. 1 cup unsweetened almond milk. 1/2 cup powdered erythritol. 1 teaspoon vanilla extract. 1/4 teaspoon xanthan gum. Pinch of salt. Optional: sugar-free chocolate chips or chopped nuts for topping.

Instructions: In a mixing bowl, combine heavy cream, almond milk, powdered erythritol, vanilla extract, xanthan gum, and salt. Mix until well combined and slightly thickened. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. If desired, fold in sugar-free chocolate chips or chopped nuts. Transfer the ice cream to a container and freeze for at least 3-4 hours or until firm. Serve and enjoy your homemade keto ice cream!

Prep Time: 10 minutes

Cook Time: 20 minutes

P?átelé - Irena Sarplaninac

[magiart]

A delicious and easy way to savor the creamy goodness of avocados with bright, fresh flavors is to make this Paleo avocado salad. For those on a Paleo diet, it makes the ideal side dish or light dinner.

Ingredients: 2 ripe avocados, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons extra-virgin olive oil. 1 tablespoon fresh lime juice. Salt and pepper to taste. Mixed greens for serving.

Instructions: Diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro should all be combined in a large mixing bowl. Over the ingredients in the bowl, drizzle the extra-virgin olive oil and fresh lime juice. After adding salt and pepper to taste, carefully toss everything to fully combine. Arrange the avocado salad Paleo style on a bed of mixed greens. Savor the delicious and nutritious Paleo avocado salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cardiyogalicious

[magiart]

Indulge in the perfect combination of crispy bacon, tangy dill pickles, and melted cheddar cheese sandwiched between buttery sourdough bread slices.

Ingredients: 8 slices bacon. 4 slices sourdough bread. 4 tablespoons unsalted butter, softened. 8 slices sharp cheddar cheese. 1/2 cup sliced dill pickles.

Instructions: In a pan, cook bacon until it's crispy. Take it off and let it dry on paper towels. Each piece of bread should have butter on one side. Spread butter on 4 slices of bread and lay them out on a clean surface. Put two slices of cheddar cheese, cooked bacon, and sliced dill pickles on top of each piece of bread. Add the last few slices of bread, buttered side up. Place the pan on medium heat. It will take about 34 minutes on each side for the bread to turn golden brown and the cheese to melt after you add the sandwiches. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

AIDT

[magiart]

This Spring Veggie Pot Pie is a delicious mix of fresh vegetables in a creamy, flavorful sauce with flaky puff pastry on top. It's a hearty and filling vegan dish that's great for any spring meal.

Ingredients: 2 cups mixed spring vegetables such as peas, carrots, asparagus, and mushrooms. 1/2 cup diced onion. 2 cloves garlic, minced. 1/4 cup all-purpose flour. 2 cups vegetable broth. 1/2 cup unsweetened almond milk. 1 tablespoon nutritional yeast. 1 teaspoon dried thyme. Salt and pepper to taste. 1 sheet vegan puff pastry, thawed.

Instructions: Preheat oven to 375F 190C. In a large skillet, saut onion and garlic over medium heat until softened. Add mixed vegetables and cook until slightly tender. Sprinkle flour over the vegetables and stir to coat. Slowly pour in vegetable broth and almond milk, stirring continuously until thickened. Stir in nutritional yeast, thyme, salt, and pepper. Remove from heat. Transfer the vegetable mixture to a greased pie dish. Roll out the puff pastry and place it over the pie dish, trimming any excess. Cut a few slits in the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

a quick pit stop your car your life

[magiart]

These chocolate peppermint scones are a delightful holiday treat. They have a rich cocoa flavor, a hint of peppermint, and are studded with chocolate chips and crushed peppermint candies.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 2 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, cold and cubed. 1/2 cup semi-sweet chocolate chips. 1/2 cup crushed peppermint candies. 2/3 cup heavy cream. 1 large egg. 1 tsp vanilla extract. 1/2 tsp peppermint extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips and crushed peppermint candies. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and peppermint extract. Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; the dough should be slightly crumbly. Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle and cut it into 8 equal wedges. Place the scones on the prepared baking sheet and bake in the preheated oven for 15-18 minutes, or until they are firm and slightly golden. Let the scones cool on a wire rack before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

GHS Library Links

[magiart]

These cherry cacao nib snack bars are the perfect combination of sweet and crunchy, packed with wholesome ingredients like oats, almonds, and dried cherries. They're vegan-friendly and make for a convenient on-the-go snack or a quick breakfast option.

Ingredients: 1 cup rolled oats. 1/2 cup almonds, chopped. 1/4 cup cacao nibs. 1/4 cup dried cherries. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine rolled oats, chopped almonds, cacao nibs, and dried cherries. In a small saucepan, heat maple syrup, almond butter, vanilla extract, and a pinch of salt over low heat until well combined. Pour the wet mixture over the dry ingredients and stir until evenly coated. Press the mixture firmly into a lined baking dish. Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely before cutting into bars. Enjoy as a delicious snack!

Prep Time: 10 minutes

Cook Time: 20 minutes

Jonathans Arcade

[magiart]

Enjoy the flavors of traditional Greek gyro in a burger form! These Ground Beef Gyros Burgers are packed with Mediterranean spices and served with cool tzatziki sauce and fresh veggies.

Ingredients: 1 lb ground beef. 1/2 small red onion, finely chopped. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp ground cumin. Salt and pepper to taste. 4 burger buns. Tzatziki sauce. Fresh lettuce leaves. Sliced tomatoes. Sliced cucumbers. Sliced red bell pepper.

Instructions: In a mixing bowl, combine the ground beef, chopped red onion, minced garlic, dried oregano, ground cumin, salt, and pepper. Mix well. Divide the beef mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop griddle over medium-high heat. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. While the burgers are cooking, lightly toast the burger buns on the grill until they are slightly crispy. Spread a generous amount of tzatziki sauce on the bottom half of each burger bun. Place a lettuce leaf on top of the sauce, followed by a slice of tomato, a few slices of cucumber, and some sliced red bell pepper. Once the burger patties are cooked, place them on top of the vegetable layers on each bun. Add the top half of the bun, press gently, and serve your delicious Ground Beef Gyros Burgers immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tyriene Amey

[magiart]

Enjoy the divine mix of light and fluffy angel food cake with sweet layers of fresh raspberries, blueberries, and strawberries. Vanilla yogurt that is smooth and creamy, whipped cream, and a little honey make the parfait even better. A delicious treat that's great for any event!

Ingredients: 1 angel food cake, cut into cubes. 1 cup strawberries, sliced. 1 cup blueberries. 1 cup raspberries. 2 cups vanilla yogurt. 1 cup whipped cream. 1/4 cup honey. Mint leaves for garnish optional.

Instructions: In serving glasses or bowls, layer angel food cake cubes at the bottom. Top the cake layer with a spoonful of vanilla yogurt, spreading it evenly. Add a layer of sliced strawberries, blueberries, and raspberries on top of the yogurt. Repeat the layers until the glass is filled, finishing with a dollop of whipped cream. Drizzle honey over the whipped cream for added sweetness. Garnish with mint leaves if desired. Repeat the layering process for each parfait. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy the delightful Triple Berry Angel Food Trifle Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

abby mcmillen

[magiart]

Cumin and coriander are used to season these tasty lamb burgers, which are then grilled to perfection. They come on whole wheat buns and are topped with a cool Greek yogurt sauce that has cucumber and lemon in it. A tasty and good-for-you take on the classic burger!

Ingredients: 1 lb ground lamb. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 tsp ground cumin. 1/2 tsp ground coriander. Salt and pepper to taste. 4 whole wheat burger buns. 1 cup Greek yogurt. 1/2 cucumber, peeled, seeded, and finely chopped. 2 tbsp fresh lemon juice. 1 tsp dried oregano. Lettuce leaves and tomato slices for garnish.

Instructions: Put minced garlic, chopped parsley, ground cumin, ground coriander, salt, and pepper in a large bowl. Add the ground lamb and mix them all together. Combine well. Split the mixture in half and shape each half into a burger patty. Set a grill or grill pan over medium-high heat to get it hot. The lamb burgers should be cooked for four to five minutes on each side, or until they're done the way you like them. Make the Greek yogurt sauce while the burgers are cooking. Diced cucumber, fresh lemon juice, and dried oregano should all be mixed together in a small bowl. For a minute or two, toast the whole wheat burger buns on the grill until they get a little brown. Put a tomato slice and a lettuce leaf on the bottom half of each bun to make the burgers. Place a lamb patty on top, then add a large spoonful of Greek yogurt sauce. Put the other half of the bun on top. Make sure the Lamb Burgers with Greek Yogurt Sauce are hot before you serve them.

Prep Time: 20 minutes

Cook Time: 10 minutes

Hamilton Jewish Community

[magiart]

A quick and easy vegan stir fry recipe that's perfect for a busy weeknight. It's packed with vegetables, tofu, and a flavorful sauce.

Ingredients: 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tsp sesame oil. 1/2 tsp garlic powder. 1/2 tsp ginger powder. 1/4 tsp red pepper flakes. 2 cups mixed vegetables bell peppers, broccoli, snap peas, carrots. 1 cup firm tofu, cubed. 2 cups cooked rice or noodles. 2 green onions, sliced for garnish. 1 tbsp sesame seeds for garnish.

Instructions: In a small bowl, mix soy sauce, maple syrup, sesame oil, garlic powder, ginger powder, and red pepper flakes. In a large pan over medium heat, add mixed vegetables and tofu. Pour the sauce over the vegetables and tofu. Stir fry for 8-10 minutes, or until vegetables are tender and tofu is lightly browned. Serve over cooked rice or noodles. Garnish with green onions and sesame seeds.

Prep Time: 5 minutes

Cook Time: 10 minutes

nyman hall

[magiart]

A delicious and creamy vegetarian korma made with chickpeas and cauliflower, cooked to perfection in the Instant Pot. The blend of aromatic spices and coconut milk creates a flavorful and comforting dish.

Ingredients: 1 cup chickpeas, soaked overnight. 1 small cauliflower, cut into florets. 1 onion, finely chopped. 2 tomatoes, diced. 1/2 cup coconut milk. 1/4 cup cashews, soaked. 1/4 cup yogurt. 2 tablespoons vegetable oil. 1 teaspoon ginger, minced. 1 teaspoon garlic, minced. 1 teaspoon garam masala. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put the Instant Pot in saut mode and heat the oil. Cut up the garlic, ginger, and onions and add them. Cook the onions until they turn golden brown. Garam masala, coriander, cumin, turmeric, salt, and pepper should all be added now. Soak the tomatoes in water for a while. To the bowl, add cashews, cauliflower florets, soaked chickpeas, and coconut milk. Combine well. Put the lid back on the Instant Pot and set it to high pressure for 15 minutes. Let the pressure naturally drop for 10 minutes after the cooking is done, then quickly drop any remaining pressure. Add yogurt and taste to see if the seasoning needs to be changed. Add fresh cilantro on top of the Chickpea Cauliflower Korma when you serve it over rice or naan.

Prep Time: 20 minutes

Cook Time: 15 minutes

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