mysissycaptions

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Get into the Halloween spirit with these adorable mummy cookies! A buttery sugar cookie base decorated with royal icing bandages and spooky candy eyes.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Royal icing white and black. Edible candy eyes.

Instructions: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream together softened butter and granulated sugar until smooth. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out one disk of dough on a floured surface to about 1/4 inch thickness. Use a mummy-shaped cookie cutter to cut out shapes and transfer them to the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once the cookies are completely cool, use white royal icing to pipe mummy bandages onto each cookie. Attach edible candy eyes onto the bandages using a small dab of royal icing. Use black royal icing to pipe small dots for the mummy's eyes and mouth. Allow the icing to set before serving or storing the cookies.

Prep Time: 30 minutes

Cook Time: 12 minutes

the salida studio tour

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A comforting and hearty soup that cooks low and slow, perfect for a cozy weeknight meal. Packed with tender chicken, vegetables, and rice, it's a satisfying dish the whole family will love.

Ingredients: 1 lb chicken breasts, diced. 1 cup carrots, sliced. 1 cup celery, diced. 1 cup onion, diced. 1 cup uncooked white rice. 6 cups chicken broth. 2 cloves garlic, minced. 1 tsp dried thyme. 1/2 tsp dried rosemary. Salt and pepper to taste.

Instructions: Place diced chicken, carrots, celery, onion, rice, chicken broth, garlic, thyme, rosemary, salt, and pepper into the slow cooker. Stir well to combine. Cook on low for 6-8 hours or high for 3-4 hours, or until chicken is cooked through and rice is tender. Taste and adjust seasoning if needed before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Nicaragua Escapade

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Skinny Chicken Fajita Soup that is both tasty and good for you. It's low in calories and full of flavor. A warm meal that's perfect for cold days!

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, diced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 cup frozen corn kernels. 4 cups low-sodium chicken broth. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Juice of 1 lime. Fresh cilantro, chopped, for garnish. Optional toppings: sliced avocado, low-fat Greek yogurt.

Instructions: Diced chicken should be cooked through and browned in a large pot. Cut up some onions, bell peppers, and garlic and add them to the pan. Cook the vegetables until they get soft. Tomato dice, black beans, frozen corn, and chicken broth should all be added. Add salt, pepper, chili powder, cumin, and smoked paprika to taste. Bring to a low boil. Allow the flavors to blend by letting the soup simmer for 15 to 20 minutes. Add the lime juice right before you serve. Serve hot with chopped cilantro on top. For extra flavor, you can add sliced avocado and low-fat Greek yogurt.

Prep Time: 15 minutes

Cook Time: 25 minutes

watonwan county fishing

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Indulge in the perfect blend of chewy oats, rich chocolate chips, and a hint of nutty goodness with these delightful cookies. They're a wholesome treat for any occasion.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped nuts if using. Scoop spoonfuls of dough and place them onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chocolate chip and oat granola cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Lava Comms

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These black bean falafels are vegan and crispy. They are full of flavor and protein. They are a tasty and healthy alternative to regular falafel, and they are simple to make!

Ingredients: 1 can black beans, drained and rinsed. 1/2 cup chopped cilantro. 1/2 cup chopped parsley. 1 small onion, chopped. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup chickpea flour or other flour of choice. 2 tablespoons olive oil.

Instructions: Warm the oven up to 190C 375F. Black beans, cilantro, parsley, onion, garlic, cumin, coriander, paprika, salt, and pepper should all be put in a food processor. Pulse until everything is well mixed but still has some chunks. Put the mixture in a bowl and add chickpea flour. Mix the two together until the mixture sticks together. Put the mixture on a baking sheet that has been lined with parchment paper. Then, roll your balls or patties out of it. Cover the falafel in olive oil. Bake for 20 to 25 minutes, turning the falafel over once, until it is golden brown and crispy. Warm it up and serve it with your favorite sauce or in a pita with some vegetables.

Prep Time: 15 minutes

Cook Time: 25 minutes

Fort Thomas Arts

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Chicken Alfredo Stuffed Shells combine tender shredded chicken with creamy Alfredo sauce, stuffed into jumbo pasta shells and baked to perfection. It's a comforting and flavorful dish that's perfect for a cozy dinner at home.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 box jumbo pasta shells, cooked according to package instructions. 2 cups Alfredo sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat oven to 350F 175C. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add shredded chicken to the skillet and season with salt and pepper. Cook for 2-3 minutes. In a mixing bowl, combine the cooked chicken, ricotta cheese, 1/2 cup mozzarella cheese, and 2 tablespoons Parmesan cheese. Mix well. Stuff each cooked pasta shell with the chicken and cheese mixture. Spread half of the Alfredo sauce in the bottom of a baking dish. Arrange the stuffed shells in the baking dish. Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with chopped parsley before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

misfit stream

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The earthy mushrooms, tender bok choy, and tasty Asian-style seasonings in this Wild Mushroom & Bok Choy Pasta go well together. It's a quick and easy meal that's great for dinner during the week or on the weekend.

Ingredients: 8 oz pasta of your choice. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 small onion, finely chopped. 8 oz wild mushrooms, sliced such as shiitake, oyster, or cremini. 4 cups chopped bok choy. 1/4 cup vegetable broth. 1 tablespoon soy sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Red pepper flakes for garnish optional. Fresh parsley, chopped, for garnish optional.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion. Saut until fragrant and onions are translucent, about 2-3 minutes. Add sliced mushrooms to the skillet and cook until they start to soften, about 5 minutes. Stir in chopped bok choy and cook until wilted, about 2 minutes. Pour in vegetable broth and soy sauce. Simmer for another 2-3 minutes. Add cooked pasta to the skillet and toss until well combined with the vegetable mixture. Drizzle with sesame oil and season with salt and pepper to taste. Toss once more to incorporate. Serve hot, garnished with red pepper flakes and fresh parsley if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Zage Mojsinje

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Indulge in this gluten-free strip roast with a flavorful thyme and garlic crust, served with a rich and savory gluten-free aus jus sauce. It's a perfect choice for a special occasion or a delicious family dinner.

Ingredients: 3-4 pounds beef strip roast. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 teaspoon dried thyme. 6 cloves garlic, minced. 1 onion, chopped. 2 cups gluten-free beef broth. 1/2 cup red wine make sure it's gluten-free. 2 tablespoons cornstarch or gluten-free alternative mixed with 2 tablespoons cold water.

Instructions: Preheat your oven to 350F 175C. Rub the beef strip roast with olive oil, salt, black pepper, dried thyme, and minced garlic. Ensure it's well coated with the seasonings. In a large ovenproof skillet or roasting pan, heat some olive oil over medium-high heat. Add the chopped onion and sear the roast on all sides until browned. Transfer the roast to the preheated oven and roast for about 20-25 minutes per pound for medium-rare to medium doneness. Use a meat thermometer to ensure it reaches your desired level of doneness. Remove the roast from the oven, transfer it to a cutting board, and cover it loosely with aluminum foil. Let it rest for 10-15 minutes before slicing. While the roast is resting, prepare the gluten-free aus jus sauce. In the same skillet or roasting pan, add the gluten-free beef broth and red wine. Bring it to a simmer and scrape up any browned bits from the bottom of the pan. In a small bowl, mix the cornstarch or gluten-free alternative with cold water to create a slurry. Stir the slurry into the simmering broth and cook until the sauce thickens, about 3-5 minutes. Slice the rested roast, serve it with the gluten-free aus jus sauce, and enjoy your gluten-free Strip Roast with Thyme and Garlic Aus Jus!

Prep Time: 20 minutes

Cook Time: 90 minutes

Enebt18

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Indulge in the rich and creamy goodness of this chocolate custard tart with a crisp cocoa-infused crust. Perfect for satisfying your sweet cravings or impressing guests with its decadent flavor.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup cocoa powder. 1/4 cup heavy cream. 2/3 cup semi-sweet chocolate chips. 2 cups whole milk. 4 large eggs. 1/2 cup granulated sugar. 1/4 cup cornstarch. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. In a food processor, combine flour, butter, sugar, salt, and cocoa powder. Pulse until mixture resembles coarse crumbs. Press mixture into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork. Bake the crust for 15-18 minutes until set. Let it cool completely. In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and add chocolate chips. Let sit for 2 minutes, then whisk until smooth. In another saucepan, heat milk until it just begins to simmer. In a bowl, whisk together eggs, sugar, and cornstarch until smooth. Gradually pour hot milk into the egg mixture while whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in vanilla extract. Pour custard into the cooled tart crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

Everyday Ignorances

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Enjoy this vegan pumpkin carrot cake that is moist and full of flavor. It has the sweetness of pumpkin and carrots mixed with warm spices. This cake is easy to make and even easier to enjoy. It's great for any event.

Ingredients: 1 cup pumpkin puree. 1 cup grated carrots. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup plant-based milk. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 1/2 cup chopped walnuts optional. 1/2 cup raisins optional.

Instructions: Preheat the oven to 350F 175C. Grease and flour a cake pan. In a large bowl, mix together the pumpkin puree, grated carrots, maple syrup, melted coconut oil, plant-based milk, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts and raisins if using. Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Ancient Misteries

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You can put this rich, creamy, and decadent Raw Cacao Fudge Frosting on top of your favorite desserts. It's vegan, gluten-free, and full of chocolate flavor. It's made with healthy ingredients like cashews and raw cacao.

Ingredients: 1 cup soaked cashews. 1/4 cup raw cacao powder. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Let the cashews soak in water for at least four hours, and then drain them. You can use a food processor to make the chocolate smooth and creamy. Add soaked cashews, raw cacao powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. If you want to change the sweetness or thickness, you can add more coconut oil or maple syrup. Spread it on cupcakes or cakes or use it as a dip for fruits.

Prep Time: 10 minutes

Cook Time: 0 minutes

lincoln oldies station

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This Chopped Salad in a Cup is a delightful and convenient way to enjoy a fresh and colorful salad at your outdoor summer party. The individual servings make it easy for guests to grab and enjoy while mingling.

Ingredients: 2 cups romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup bell peppers, diced assorted colors. 1/2 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup Italian dressing. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, bell peppers, feta cheese, Kalamata olives, and torn basil leaves. Drizzle the Italian dressing over the salad and toss to coat all the ingredients evenly. Season with salt and pepper to taste, adjusting the seasoning as needed. Divide the chopped salad into individual cups or glasses for serving. Make sure to layer the ingredients attractively. Serve immediately and enjoy your refreshing Chopped Salad in a Cup at your outdoor summer party!

Prep Time: 15 minutes

Cook Time: 0 minutes

paula usuga

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Joe Montana's Touchdown Guacamole is a classic tailgating dip that packs a flavorful punch. Perfect for game day gatherings or any occasion, this guacamole recipe is sure to be a hit with your guests.

Ingredients: 4 ripe avocados, peeled, pitted, and mashed. 1 lime, juiced. 1/2 teaspoon salt. 1/2 teaspoon ground cumin. 1/2 teaspoon cayenne pepper. 1/2 medium onion, diced. 2 Roma tomatoes, diced. 3 tablespoons chopped fresh cilantro. 1 teaspoon minced garlic.

Instructions: Put the avocados, lime juice, salt, cumin, and cayenne pepper in a medium-sized bowl and mash them together. Add the tomato, onion, cilantro, and garlic and mix them in. Put it in the fridge for at least an hour with the lid on before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

AR Tap Shooter

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Perfect for breakfast, quinoa muffins featuring squash, raisins, and walnuts are a delicious way to start the day.

[mysissycaptions]

The center hole of this cheese cake, which you fill with melted chocolate, is what makes it unique. It is called "Muddy Chocolate Cheese Cake" for this reason. While it's hot, enjoy it.

[mysissycaptions]

Try this quick and easy skillet Mexican street corn which features the flavors of elote, a popular Mexican favorite!

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Simply toss chicken slices in a sauce made with red wine, Italian-style salad dressing, and soy sauce for an oven-baked chicken and wine casserole dish with little work.