micawarren

[micawarren]

With the warm and comforting taste of cinnamon, these Cinnamon Oatmeal Waffles are a great new take on classic waffles. They're great for a cozy brunch or breakfast.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1 teaspoon ground cinnamon. 1/2 teaspoon salt. 2 large eggs. 1 1/2 cups milk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Follow the directions that came with your waffle iron to get it hot. Pulse the rolled oats in a blender or food processor until they turn into a fine flour. Mix the all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt together in a large bowl. Mix the eggs with a whisk in a different bowl. Then add the milk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Spray nonstick cooking spray or melt a little butter and use it to grease the waffle iron. Following the manufacturer's instructions for your size of waffle iron, pour the waffle batter onto the hot waffle iron. After putting the waffles in, close the iron and cook them until they are golden brown and crisp. The time may be different for your waffle iron, but it usually takes 4 to 5 minutes. Remove the waffles from the iron with care, and serve them hot. No need to: Put your favorite things on top of the waffles, like whipped cream, maple syrup, or fresh berries. Have fun with your tasty Cinnamon Oatmeal Waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Gator Math

[micawarren]

The tangy lemon flavor and the light scent of rosemary in these rosemary lemon bars go very well together. They're great for any event and are sure to impress!

Ingredients: 1 cup flour. 1/2 cup powdered sugar. 1/2 cup unsalted butter, chilled and cubed. 2 tablespoons fresh rosemary, finely chopped. 1 cup granulated sugar. 3 large eggs. 1/4 cup lemon juice. 1 tablespoon lemon zest. 2 tablespoons flour. 1/2 teaspoon baking powder. Powdered sugar, for dusting optional.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking dish. In a food processor, combine 1 cup flour, powdered sugar, chilled butter cubes, and chopped rosemary. Pulse until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared baking dish. Bake for 15-20 minutes or until lightly golden. Meanwhile, in a mixing bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, and baking powder until well combined. Pour the lemon mixture over the baked crust. Return to the oven and bake for an additional 20-25 minutes, or until set and edges are lightly golden. Allow to cool completely in the baking dish on a wire rack. Once cooled, dust with powdered sugar if desired. Cut into squares and serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

willow

[micawarren]

Create a delicious Carne Asada Taco Bar with marinated grilled flank steak and a variety of toppings. Perfect for a fun and customizable taco night with friends and family.

Ingredients: 2 lbs flank steak. 1/4 cup orange juice. 1/4 cup lime juice. 4 cloves garlic, minced. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small flour tortillas. 1 cup diced onion. 1 cup chopped cilantro. 1 cup diced tomatoes. 1 cup shredded cheese. 1 cup sour cream. 1 cup guacamole.

Instructions: In a bowl, combine orange juice, lime juice, minced garlic, cumin, chili powder, salt, and pepper to create the marinade. Place the flank steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour, or overnight for best results. Preheat your grill to high heat and oil the grates to prevent sticking. Remove the steak from the marinade and grill for about 6-8 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing it thinly against the grain. Warm the flour tortillas on the grill for about 20 seconds per side. Assemble the tacos by placing slices of grilled carne asada on each tortilla, and top with diced onions, chopped cilantro, diced tomatoes, shredded cheese, sour cream, and guacamole. Serve immediately and enjoy your Carne Asada Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

dave hawley

[micawarren]

It's really simple to make these Slow Cooker Carnitas Tacos, and they taste great. The pork is cooked slowly until it's soft and juicy, and then it's crisped up in the oven to make it taste even better. Great for a dinner during the week or a casual get-together!

Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno, seeded and minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1 orange, juiced. 1/4 cup lime juice. 1/4 cup chicken broth. Corn tortillas, for serving. Your favorite taco toppings e.g., salsa, avocado, cilantro, onions.

Instructions: Put the pork, onion, garlic, jalapeno, cumin, chili powder, oregano, salt, black pepper, cayenne pepper, orange juice, lime juice, and chicken broth in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours, until the pork is soft and easy to shred. Use two forks to shred the pork after it's done cooking. Get the oven ready by heating it up to 400F 200C. Shred the pork and spread it out evenly on a baking sheet that has been lined with parchment paper. Put it in the oven for 15 to 20 minutes, or until the edges get brown and crispy. The corn tortillas should be warmed up in a dry skillet over medium heat for about 30 seconds on each side while the pork is getting crispy. Put the crunchy carnitas on warm tortillas and top them with your favorite taco parts.

Prep Time: 20 minutes

Cook Time: 480 minutes

canyon high school

[micawarren]

Pickled ramps offer a tangy, flavorful addition to any dish. The sharpness of ramps mellows as they pickle, resulting in a delightful condiment.

Ingredients: 1 bunch of ramps, cleaned and trimmed. 1 cup white vinegar. 1 cup water. 2 tablespoons sugar. 1 tablespoon salt. 1 teaspoon black peppercorns. 1 teaspoon mustard seeds. 1 bay leaf.

Instructions: Bring the vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Meanwhile, pack the clean ramps into sterilized jars. Pour the hot brine over the ramps, covering them completely. Seal the jars and let them cool to room temperature. Refrigerate for at least 24 hours before serving.

Prep Time: 15 minutes

Cook Time: 5 minutes

Lionel Ragot

[micawarren]

These potato wedges that are baked in the oven are better for you than regular fried potatoes. Inside, they're soft, but the outside is crispy. They're a tasty snack or side dish.

Ingredients: 4 large potatoes, washed and dried. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat the oven to 425F 220C and line a baking sheet with parchment paper. Cut each potato into wedges by halving lengthwise, then cutting each half into thirds or quarters depending on the size of the potato. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Paige A Mitchell

[micawarren]

Classic peanut butter cookies with a nostalgic taste, perfect for peanut butter lovers.

Ingredients: 1 cup peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix the peanut butter, sugar, egg, and vanilla extract until smooth and well combined. Add the baking soda and a pinch of salt, and mix again until the dough is formed. Scoop spoonfuls of dough and roll them into balls. Place them on the prepared baking sheet. Use a fork to create a crisscross pattern on each cookie, gently flattening the dough. Bake in the preheated oven for about 10-12 minutes or until the cookies are golden around the edges. 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, enjoy these delicious old-fashioned peanut butter cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

newcastle book boyfriend author signing

[micawarren]

To make this White Cheddar Bacon Quiche Tart, you'll need a buttery pie crust and sharp white cheddar cheese. The creamy custard filling is made with crispy bacon and white cheddar cheese. It's great for breakfast, lunch, or a light dinner.

Ingredients: 1 pre-made pie crust. 6 slices bacon, cooked and crumbled. 1 cup shredded white cheddar cheese. 4 large eggs. 1 cup heavy cream. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon ground nutmeg.

Instructions: Preheat the oven to 375F 190C. Place the pre-made pie crust in a tart pan, pressing it gently against the bottom and sides. Sprinkle the crumbled bacon evenly over the bottom of the pie crust. Top the bacon with shredded white cheddar cheese. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined. Pour the egg mixture over the bacon and cheese in the tart pan. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown. Allow the quiche to cool for a few minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

mansão phantomhive

[micawarren]

This One Hour Roasted Chicken is a classic recipe that's simple to make but makes a delicious, juicy chicken. The chicken tastes great because it has herbs and lemon in it, which makes it a great meal for any event.

Ingredients: 1 whole chicken about 3-4 lbs. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 2 teaspoons paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 lemon, halved. 4 cloves garlic, peeled and smashed. 1 onion, quartered.

Instructions: Preheat oven to 425F 220C. Remove giblets from chicken cavity, if any, and pat dry with paper towels. Rub the chicken with olive oil, then season generously with salt, pepper, paprika, garlic powder, and onion powder, ensuring to coat both the outside and inside of the chicken. Squeeze the juice of half a lemon over the chicken, then place the lemon halves, smashed garlic cloves, and quartered onion inside the cavity. Tie the legs together with kitchen twine, if desired, for even roasting. Place the chicken breast side up on a roasting pan or baking dish. Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165F 75C when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone. Once done, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve hot with your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 60 minutes

Youth Builders

[micawarren]

With a hint of cool mint and the rich, creamy flavor of Baileys Irish Cream, these Baileys Chocolate Mint Brownies are a delightful twist on classic brownies. They're ideal for treating yourself to a sophisticated sweet treat.

Ingredients: 1 box of chocolate brownie mix. 1/2 cup 1 stick unsalted butter, melted. 1/4 cup Baileys Irish Cream liqueur. 2 large eggs. 1/4 cup water. 1/2 cup semisweet chocolate chips. 1/2 cup white chocolate chips. 1/2 teaspoon peppermint extract. 1/2 teaspoon green food coloring optional. 1/4 cup chopped mint chocolate candies e.g., Andes mints. Powdered sugar for dusting optional.

Instructions: Set the oven temperature to the recommended setting on the brownie mix box. Melt the butter, add the Baileys Irish Cream, eggs, and water to a large mixing bowl. Blend thoroughly. Toss in the chocolate brownie mix and stir until well combined with the wet ingredients. Add the white and semisweet chocolate chips, peppermint oil, and green food coloring if using and mix until combined. Stir until the chocolate chips are evenly distributed throughout the batter and the color is uniform. Pour the brownie batter into a baking pan that has been greased, making sure to spread it out evenly. Over the batter, scatter the chopped mint chocolate candies. For as long as the brownie mix box says to, or until a toothpick inserted in the center comes out with just a few moist crumbs attached, bake the brownies in the preheated oven. After taking the brownies out of the oven, allow them to cool slightly in the pan before moving them to a wire rack to finish cooling. If preferred, you can dust the brownies with powdered sugar after they've cooled completely. Take a bite out of your delectable Baileys Chocolate Mint Brownies, cut into squares, and serve!

Prep Time: 15 minutes

Cook Time: 25 minutes

kaninagare

[micawarren]

This poached chicken recipe yields tender and juicy chicken breasts infused with flavorful broth. It's a simple and versatile dish that can be used in various recipes or enjoyed on its own.

Ingredients: 4 boneless, skinless chicken breasts. 4 cups chicken broth. 2 cloves garlic, smashed. 1 teaspoon whole black peppercorns. 2 bay leaves. Salt, to taste.

Instructions: In a large pot, combine chicken broth, garlic, peppercorns, bay leaves, and a pinch of salt. Bring the broth to a simmer over medium heat. Add the chicken breasts to the pot, making sure they are fully submerged in the broth. Cover the pot with a lid and simmer gently for 15-20 minutes, or until the chicken is cooked through and tender. Once cooked, remove the chicken from the broth and let it rest for a few minutes before slicing or shredding.

Prep Time: 5 minutes

Cook Time: 20 minutes

Blue Mountain Yoga

[micawarren]

These popsicles with blood orange and creamy coconut are a great way to cool off on hot summer days. Delicious flavor that will make you want more is made when creamy coconut milk and sour blood orange are mixed together.

Ingredients: 1 can 13.5 oz full-fat coconut milk. 1/4 cup maple syrup or agave nectar. 1/2 tsp vanilla extract. Zest of 1 blood orange. Juice of 2 blood oranges.

Instructions: In a blender, combine coconut milk, maple syrup or agave nectar, vanilla extract, blood orange zest, and juice until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. To remove the popsicles from the molds, run warm water over the molds for a few seconds and gently pull out the popsicles. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

ms. decock

[micawarren]

This Slow Cooker Creamy Ranch Bean Dip is a great appetizer for parties or game days that everyone will love. Thanks to the slow cooker, it's easy to make with little work. When you mix creamy cheeses, salty beans, and tangy ranch seasoning, you get a tasty dip that goes great with crunchy tortilla chips.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces pinto beans, drained and rinsed. 1 package 8 ounces cream cheese, softened. 1 cup shredded cheddar cheese. 1 cup sour cream. 1 packet ranch seasoning mix. 1/2 cup chopped green onions, for garnish.

Instructions: In a slow cooker, combine black beans, pinto beans, cream cheese, cheddar cheese, sour cream, and ranch seasoning mix. Stir until well combined. Cover and cook on low for 2-3 hours, or until heated through and cheese is melted, stirring occasionally. Once heated through, stir well and sprinkle chopped green onions on top for garnish. Serve warm with tortilla chips or your favorite dipping accompaniments.

Prep Time: 10 minutes

Cook Time: 120 minutes

Cushie Jen

[micawarren]

These falafel that are baked in the oven without oil are full of flavor and great for a vegan meal. Adding fresh cilantro to this classic dish gives it a new, refreshing taste.

Ingredients: 2 cups cooked chickpeas. 1/2 cup chopped fresh cilantro. 1/4 cup chopped onion. 3 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons chickpea flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Warm the oven up to 190C 375F. Put the chickpeas, onion, garlic, cilantro, lemon juice, cumin, coriander, salt, and pepper in a food processor and blend them all together. Process until everything is well mixed and a thick, slightly chunky mixture forms. Put the balls or patties on a baking sheet that has been lined with foil. After the oven is hot, bake the falafel for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and crispy. Add your favorite dipping sauce and serve hot. You can also put it in a pita with vegetables and tahini sauce.

Prep Time: 15 minutes

Cook Time: 30 minutes

Bonzi Productions

[micawarren]

Enjoy the delightful combination of tart cranberries, sweet honey, and crunchy walnuts in this Overnight Cranberry Coffee Cake Parfait. Prepare it the night before for a hassle-free and delicious breakfast or snack!

Ingredients: 1 cup rolled oats. 1 cup Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract. 1 cup fresh cranberries. 1/2 cup brown sugar. 1/4 cup chopped walnuts. 1/4 cup melted butter. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: In a bowl, mix rolled oats, honey, vanilla extract, and Greek yogurt. Divide the mixture into serving glasses or jars. In a separate bowl, toss fresh cranberries with brown sugar until coated. Spread the cranberries over the yogurt mixture in the glasses. In a small bowl, combine chopped walnuts, melted butter, ground cinnamon, and salt. Sprinkle the walnut mixture over the cranberries layer. Cover the glasses or jars and refrigerate overnight. Before serving, garnish with additional cranberries and a drizzle of honey if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Hamilton Jewish Community

[micawarren]

This pappardelle pasta dish is a delicious mix of traditional Italian flavors. Homemade pesto and the rich sweetness of sundried tomatoes make it even better.

Ingredients: 250g pappardelle pasta. 1 cup fresh basil leaves. 1/3 cup grated Parmesan cheese. 1/4 cup pine nuts. 2 cloves garlic. 1/2 cup extra virgin olive oil. 1/3 cup sundried tomatoes, chopped. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pappardelle pasta until it is al dente. Put basil leaves, Parmesan cheese, pine nuts, and garlic cloves in a food processor and blend them together. Pulse until the food is very small. Slowly pour the olive oil into the food processor while it's running until a smooth pesto sauce forms. Add pepper and salt to taste. Warm up a tablespoon of olive oil in a big pan over medium-low heat. After you add the sun-dried tomatoes, cook for two to three minutes. Put the sun-dried tomatoes and cooked pappardelle pasta in a skillet. Then, pour the pesto sauce over the pasta. Toss everything together until the pasta is hot and covered in pesto sauce all over. If you want, you can serve it hot with extra Parmesan cheese and basil leaves on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

myfantasiworld's art animation commissions

[micawarren]

For any summer BBQ party, these BBQ Chicken Skewers are a great addition. People love the chicken and vegetables because the sweet and savory marinade gives them so much flavor. These skewers are a must-try for barbecue fans because they are easy to make and cook perfectly on the grill.

Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch cubes. 1 cup BBQ sauce. 1/4 cup honey. 2 tablespoons soy sauce. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 8 wooden skewers, soaked in water for 30 minutes.

Instructions: Put the honey, soy sauce, garlic powder, paprika, salt, and black pepper in a bowl and mix them together to make the marinade. Put the chicken cubes in a Ziploc bag and cover them with half of the herb sauce. Put the bag in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. Put the chicken pieces that have been marinated, bell peppers, and red onion on the soaked wooden skewers one after the other. Use the rest of the marinade to brush on the skewers. Put the skewers on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over once in a while, until the chicken is cooked all the way through and has nice grill marks. If you want, you can serve the BBQ chicken skewers hot with fresh herbs on top.

Prep Time: 40 minutes

Cook Time: 12 minutes

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