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Puff pastry pinwheels are a great appetizer or finger food for any occasion but for Christmas I like to arrange them as a special spinach Christmas tree.

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This citrusy vodka drink, blended with brandy, grapefruit-flavored soda and juice concentrates, packs a punch that's both sweet and subtle.

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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.

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This goat stew is a variation of the well-known Filipino dish caldereta and is served over rice with carrots, potatoes, and peas in a flavorful tomato sauce.

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A delicious and cold 'milkshake' using a mocha flavored coffee mix. Try making your own and see just how simple it is!

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For a delicious salad, drizzle this creamy, garlicky avocado dressing over a large bowl of greens. You can also use it as a dip for fresh vegetables.

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A zesty and flavorful take on traditional popcorn is this Chili Lime Coconut Popcorn. An irresistible snack is created by combining the subtle sweetness of coconut oil with the tangy lime zest and spicy chili powder.

Ingredients: 1/4 cup popcorn kernels. 2 tablespoons coconut oil. 1 teaspoon chili powder. 1/2 teaspoon lime zest. Salt to taste.

Instructions: In a large pot, heat coconut oil over medium heat. Add popcorn kernels and cover with a lid, allowing them to pop, shaking occasionally. Once popping slows, remove from heat. In a small bowl, mix chili powder, lime zest, and salt. Pour popped popcorn into a large bowl and sprinkle with the chili lime seasoning mixture. Toss to coat evenly. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Maria Lager

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A tasty fall-themed take on the traditional panzanella salad, with roasted butternut squash, crunchy bread cubes, and a sour balsamic dressing.

Ingredients: 4 cups cubed stale bread. 2 cups butternut squash, diced. 1 cup red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, torn. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the cubed stale bread and 2 tablespoons of olive oil in a large bowl and toss them together. Spread it out on a baking sheet. Bake it for 10 to 12 minutes, or until it's crispy and golden. Leave to cool. Add 1 tablespoon of olive oil, salt, and pepper to the diced butternut squash and toss it all together. Place in the oven and roast for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. For the dressing, mix the rest of the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Roast the butternut squash and put it in a large salad bowl. Add the cherry tomatoes, red onion, and torn basil leaves. Toast the bread cubes and add them to the bowl. Pour the dressing over the salad, and then gently toss everything together. Before you serve the salad, let it sit for about 15 minutes so that the flavors can mix. Put out your fall panzanella salad and really enjoy it!

Prep Time: 15 minutes

Cook Time: 35 minutes

Maria Lager

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This Green and Purple Layered Smoothie is not only delicious but also visually appealing. It's a healthy and refreshing way to start your day or enjoy as a snack.

Ingredients: 1 cup spinach leaves. 1/2 banana. 1/2 cup pineapple chunks. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 cup blueberries. 1/2 cup raspberries. 1/2 cup blackberries. 1/2 cup coconut milk.

Instructions: Put spinach leaves, banana, pineapple chunks, Greek yogurt, almond milk, and honey in a blender and blend until smooth. This is the green layer. Put the green stuff into a glass and leave it alone. Rinse the blender, then add the blueberries, raspberries, blackberries, and coconut milk and blend until smooth. This is the Purple Layer. To make a layered look, slowly pour the purple mixture on top of the green layer in the glass. Put a straw in your Green and Purple Layered Smoothie and enjoy! Note: You can change how thick it is by adding more or less coconut milk and almond milk.

Prep Time: 10 minutes

Cook Time: 0 minutes

Crossover Radio

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Savor the ideal fusion of brownie and cookie with these treats enhanced with butterfinger. They are chewy, soft, and brimming with delicious chocolate flavor!

Ingredients: 1 box brownie mix. 1/4 cup unsalted butter, melted. 1 large egg. 1 cup chopped Butterfinger candy bars. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the brownie mix, melted butter, and egg. Stir until well combined. Fold in the chopped Butterfinger candy bars and semi-sweet chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are slightly crispy. 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 your delicious Butterfinger Brownie Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Melanie Gaudet

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With this Island Glazed Pork Tenderloin, you can enjoy the exotic tastes of the tropics. When you mix pineapple, soy sauce, and sesame together, you get a delicious glaze that makes the pork more tender.

Ingredients: 2 pork tenderloins. 1/2 cup pineapple juice. 1/4 cup soy sauce. 1/4 cup brown sugar, packed. 2 tablespoons ketchup. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes optional. to taste salt and black pepper.

Instructions: Preheat the oven to 375F 190C. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Season with salt and black pepper to taste. Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour half of the island glaze over the pork, ensuring they are well coated. Reserve the remaining glaze for later. Marinate the pork in the refrigerator for at least 30 minutes to allow the flavors to meld. Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Brush the reserved island glaze over the seared pork. Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the pork reaches an internal temperature of 145F 63C. Baste the pork with the glaze during the roasting process. Once cooked, remove the pork from the oven and let it rest for a few minutes before slicing. Serve the Island Glazed Pork Tenderloin slices drizzled with any remaining glaze. Enjoy the succulent and flavorful Island Glazed Pork Tenderloin with a taste of the tropics!

Prep Time: 45 minutes

Cook Time: 20 minutes

Fairview Baptist Church Mineral Wells

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These yogurt muffins are incredibly soft and moist, thanks to the yogurt and fresh fruit. They make for a delightful breakfast or snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup plain yogurt. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. 1/2 cup fresh blueberries. 1/2 cup chopped strawberries. 1/4 cup chopped walnuts optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Set aside a muffin tin and grease it or line it with paper liners. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Put the yogurt, melted butter, egg, and vanilla extract in a different bowl. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. The blueberries, strawberries, and walnuts if using should be carefully mixed in. Fill up each muffin tin cup about two thirds of the way to the top with muffin batter. The muffins should be baked in a hot oven for 18 to 20 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your fluffy yogurt muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

sekinan essay

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These adorable 3D pumpkin cupcakes with candy apple toppers are perfect for fall and Halloween-themed parties. They are not only visually appealing but also delicious.

Ingredients: 1 box of pumpkin spice cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. Orange food coloring. Green food coloring. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 teaspoon vanilla extract. Red apples. Wooden sticks. Candy apple coating. Candy sprinkles optional. Green fondant. Black fondant.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, vegetable oil, water, and pumpkin spice cake mix in a large bowl. Mix until it's smooth. To make the cake batter look like pumpkin, add orange food coloring until you get the color you want. Combine well. About two thirds of the way to the top of each cupcake liner, fill it with pumpkin batter. For 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean, bake the cupcakes. Allow them to totally cool down. In a different bowl, cream the softened butter to make the frosting. Add the milk, vanilla extract, and powdered sugar one tablespoon at a time. Mix until it's nice and smooth. Separate the frosting into two parts. To make the stem frosting, color one part with green food coloring. Make a pumpkin shape on top of each cooled cupcake with the orange frosting. Take green fondant and roll it out. Then, cut out little leaves. Put them on top of the frosting with the green stems. Clean red apples and put wooden sticks inside them to make candy apples. Follow the directions on the package to melt the candy apple coating. Then, dip each apple and coat them evenly. Let them cool down and get hard. If you want to add more texture, you can roll the candy-coated apples in candy sprinkles. To make the pumpkins' faces, roll out small pieces of black fondant. Put them on top of the pumpkin cupcakes. To finish off the look, put the candy apples inside the frosted cupcakes. Enjoy your 3D pumpkin cupcakes with candy apple toppers!

Prep Time: 30 minutes

Cook Time: 20 minutes

Salontique

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Indulge in the rich flavors of almond and chocolate with this delectable frangipane tart. A buttery puff pastry base filled with a luscious chocolate-almond filling, topped with crunchy sliced almonds and a dusting of powdered sugar.

Ingredients: 1 sheet of frozen puff pastry, thawed. 100g dark chocolate, chopped. 100g unsalted butter, softened. 100g granulated sugar. 2 eggs. 100g almond flour. 1 tsp vanilla extract. 1 tbsp all-purpose flour. Sliced almonds, for garnish. Powdered sugar, for dusting.

Instructions: Warm the oven up to 350F 182C. Trim the edges of the puff pastry and prick the bottom with a fork. Roll it out to fit a tart pan. Bake the dough without a lid for 15 minutes. While that's going on, melt the dark chocolate in a bowl that can handle heat over simmering water. Remove from heat and let cool a bit. In a different bowl, beat the sugar and softened butter together until the mixture is light and fluffy. One egg at a time should be added while beating. The almond flour and vanilla extract should then be mixed in. Add the melted chocolate and all-purpose flour and mix them together well. Spread the chocolate frangipane mixture out evenly on top of the pastry shell that has only half-baked. Toast some almonds and sprinkle them on top. Put the tart back in the oven for another 25 to 30 minutes, or until the filling is set and the pastry is golden brown. Let the tart cool down a bit before adding the powdered sugar. You can serve it hot or cold.

Prep Time: 20 minutes

Cook Time: 45 minutes

skilo

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You can make these tasty, creamy mashed potatoes in the Instant Pot, which are based on the ones at TGI Fridays.

Ingredients: 4 large russet potatoes, peeled and cubed. 1 cup water. 1/2 cup heavy cream. 4 tablespoons unsalted butter. 1 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup sour cream. 1/4 cup grated Parmesan cheese. Chopped chives for garnish.

Instructions: Put 1 cup of water and potatoes that have been peeled and cut into cubes into the Instant Pot. Put the lid on top and turn the valve all the way to the closed position. Cook for 10 minutes on high pressure. When it's done, quickly let the pressure go down and drain the potatoes. Put the potatoes back in the Instant Pot and add the butter, garlic powder, salt, and pepper. Use a potato masher or an electric hand mixer to mash the potatoes until they are smooth. Add the grated Parmesan cheese and sour cream and mix them in well. Serve hot with chopped chives on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

U.M.Ph.Prose

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Similar to bagels but lighter in texture and filled with a savory onion-poppy seed filling, these Polish bialys are really amazing!

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Indulge in the decadent goodness of these Amazing Chocolate Brownie Cookies that are perfect for any occasion. With a rich chocolate flavor and a fudgy, chewy texture, they will satisfy your sweet cravings!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are set and the centers are slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these amazing chocolate brownie cookies with a glass of milk or your favorite beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes

skilo