pvoberstein

[pvoberstein]

This Peanut Butter Popcorn recipe combines the classic snack with the rich flavor of creamy peanut butter and a hint of sweetness from honey. It's a perfect balance of savory and sweet that's sure to satisfy your cravings!

Ingredients: 1/2 cup popcorn kernels. 1/4 cup unsalted butter. 1/4 cup creamy peanut butter. 1/4 cup honey. 1/2 teaspoon salt.

Instructions: Use your favorite method microwave, stovetop, or air popper to pop the popcorn kernels. Heat a small saucepan over low heat to melt unsalted butter. Add the honey, salt, and creamy peanut butter to the saucepan after the butter has melted. Until the mixture is smooth and well combined, stir it constantly. Once the popcorn has popped, pour the peanut butter mixture over it and gently toss to coat every piece of popcorn. After spreading it out, let the popcorn cool and set for about ten minutes on a baking sheet covered with parchment paper. Present and savor!

Prep Time: 5 minutes

Cook Time: 10 minutes

Cobblers Beach

[pvoberstein]

Fresh strawberries, ripe bananas, and creamy yogurt are used to make these cool popsicles. Every season, they're great for a healthy snack or a hot summer day.

Ingredients: 2 cups strawberries, hulled and chopped. 2 ripe bananas, peeled and sliced. 1/4 cup honey or maple syrup. 1/2 cup plain yogurt. 1 teaspoon vanilla extract.

Instructions: In a blender, combine strawberries, bananas, honey or maple syrup, yogurt, and vanilla extract. Blend until smooth and well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until solid. To remove the popsicles from the molds, run warm water over the outside of the molds for a few seconds to loosen them.

Prep Time: 10 minutes

Cook Time: 0 minutes

Kaiju caliber

[pvoberstein]

Celebrate with these USMC-themed cake pops featuring patriotic colors and delicious chocolate cake.

Ingredients: 1 box chocolate cake mix. 1 cup chocolate frosting. 1 package candy melts red, white, and blue. Patriotic sprinkles. Lollipop sticks.

Instructions: Bake the chocolate cake as directed on the package. After the cake has cooled fully, break it up into small pieces. Add the chocolate frosting and stir until thoroughly mixed. Roll cake mixture into small balls and transfer to a tray lined with parchment. After inserting lollipops into each cake ball, freeze for half an hour. As directed on the package, melt the red, white, and blue candy melts in different bowls. Each cake pop should be completely covered with melted candy, letting any excess drip off. Over the wet candy coating, scatter patriotic sprinkles. Reposition the cake pops onto the tray and allow them to solidify. After they have set, you can serve and savor them!

Prep Time: 30 minutes

Cook Time: 30 minutes

Giannas limitless beauty

[pvoberstein]

This quick and easy chicken stir-fry is perfect for busy weeknights. Packed with protein and vegetables, it's a nutritious and satisfying meal that the whole family will love. Plus, it's budget-friendly!

Ingredients: 500g chicken breast, thinly sliced. 2 cups mixed vegetables such as bell peppers, broccoli, carrots. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 3 tablespoons soy sauce. 1 tablespoon oyster sauce. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, stir-fry for 1 minute until fragrant. Add sliced chicken breast, cook until no longer pink, about 5-7 minutes. Add mixed vegetables, soy sauce, and oyster sauce. Stir-fry for another 5 minutes until vegetables are tender yet crisp. Season with salt and pepper to taste. Serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

csc aquatics

[pvoberstein]

These Vegan Pumpkin Spice Chocolate Bonbons with Sliced Ginger are a delightful treat, combining the flavors of pumpkin, spice, and rich chocolate with the subtle heat of crystallized ginger. They're perfect for autumn gatherings or as a special indulgence any time of year.

Ingredients: 1 cup pumpkin puree. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 2 cups vegan chocolate chips. 1/4 cup sliced crystallized ginger.

Instructions: Put pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice in a bowl and mix them together. Mix it well until it's smooth. Put parchment paper on the bottom of a baking sheet. Scoop out the pumpkin mixture with a small spoon or melon baller and roll it into small balls. Cover the baking sheet with foil and put them on it. Put a piece of ginger that has turned into crystals into each pumpkin ball. Fridge the baking sheet with the balls on it for about 30 minutes. You can use a double boiler or the microwave to melt the vegan chocolate chips. Spread the chocolate coating out on each pumpkin ball as you dip it in it. Put the balls back on the baking sheet that has been lined with parchment paper. You can put the chocolate in the fridge or let it set at room temperature. Once the chocolate is hard, put the candies in the fridge in a container that won't let air in until you're ready to serve them.

Prep Time: 20 minutes

Cook Time: 10 minutes

ms. decock

[pvoberstein]

This heirloom tomato and ricotta tart is both beautiful and tasty. On top of the creamy ricotta cheese is a beautiful ombre effect made by layers of colorful heirloom tomatoes. Everything is surrounded by a flaky puff pastry crust.

Ingredients: 1 sheet puff pastry. 1 cup ricotta cheese. 2 tablespoons olive oil. 3-4 medium heirloom tomatoes, thinly sliced. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Warm the oven up to 190C 375F. Put puff pastry on a baking sheet that has been lined with parchment paper and roll it out. Cover the puff pastry with ricotta cheese, making sure to leave a border around the edges. On top of the ricotta, arrange the tomato slices in an ombre pattern, with the darkest tomatoes at one end and the lighter ones getting lighter as you move toward the other end. Put some olive oil on the tomatoes and season them with salt and pepper. Put it in the oven for 25 to 30 minutes, or until the crust is golden brown and the tomatoes are almost caramelized. Take it out of the oven and let it cool a bit before adding fresh basil leaves on top. Put the slices on a plate and serve them hot or cold.

Prep Time: 15 minutes

Cook Time: 25 minutes

#RicottaTart, #HeirloomTomatoes, #TartRecipe

bruna kalil othero

[pvoberstein]

These creative cake pops are a fun treat for any birthday celebration with an artistic theme. Their imaginative designs and vibrant candy coatings are sure to appeal to both adults and children.

Ingredients: 1 box of chocolate cake mix. 1/2 cup vegetable oil. 3 large eggs. 1 cup water. 1 cup chocolate frosting. Assorted colored candy melts. Edible food markers. Lollipop sticks. Sprinkles and edible glitter for decoration.

Instructions: Bake the chocolate cake according to the package instructions. Allow the cake to cool completely, then crumble it into a large bowl. Add chocolate frosting to the crumbled cake and mix until well combined. Roll the cake mixture into small, bite-sized balls and place them on a lined baking sheet. Melt the colored candy melts in separate bowls according to the package instructions. Dip the lollipop sticks into the melted candy melts and insert them into the cake balls. Dip each cake pop into the melted candy melts, ensuring it's fully coated, and let the excess drip off. Place the coated cake pops back on the baking sheet and allow them to set slightly. Once the candy coating is set but not fully hardened, use edible food markers to create artistic designs on the cake pops. Sprinkle with edible glitter and decorate with additional sprinkles as desired. Allow the cake pops to fully set before serving at the art-themed birthday party.

Prep Time: 30 minutes

Cook Time: 20 minutes

mount mitchell

[pvoberstein]

Classic Italian puttanesca pasta is a quick and tasty meal that you can make in no time. The salty anchovies, capers, and olives make a thick, flavorful sauce that goes well with spaghetti that is al dente.

Ingredients: 400g spaghetti. 2 tbsp olive oil. 4 cloves garlic, minced. 4 anchovy fillets, minced. 1/2 tsp red pepper flakes. 1/2 cup Kalamata olives, pitted and chopped. 1/4 cup capers, drained. 1 can 400g diced tomatoes. 2 tbsp tomato paste. Salt to taste. 1/4 cup fresh parsley, chopped. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic, anchovies, and red pepper flakes and add them. Cook for one to two minutes, or until the food smells good. Add the tomato paste, diced tomatoes, capers, and Kalamata olives and mix them in. Add salt to your liking. Let the sauce simmer for 10 to 15 minutes to let the flavors blend and the sauce get thicker. Toss the cooked spaghetti in the pan with the sauce until it is well covered. Add chopped parsley and grated Parmesan cheese on top and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

grimes teacher librarian

[pvoberstein]

Without dairy or refined sugars, this Paleo lemon curd recipe makes a deliciously tangy and creamy spread. It's ideal as a spread on bread that fits the Paleo diet or as a garnish for sweets.

Ingredients: 4 large eggs. 1/2 cup honey. Zest of 2 lemons. Juice of 2 lemons. 1/2 cup coconut oil, melted.

Instructions: Whisk eggs, honey, lemon zest, and lemon juice in a saucepan. After the mixture thickens, which should take eight to ten minutes, place the saucepan over low heat and keep whisking. After taking the saucepan off of the burner, slowly whisk in the melted coconut oil until it becomes smooth. Once the lemon curd has cooled to room temperature, transfer it to a glass jar. Cover and chill for a minimum of one hour after cooling to ensure it sets.

Prep Time: 10 minutes

Cook Time: 10 minutes

corner view café

[pvoberstein]

Enjoy the tropical flavors of mango and the creaminess of banana in this refreshing Mango Banana Smoothie. It's a perfect way to start your day or as a healthy snack option.

Ingredients: 1 ripe mango, peeled, pitted, and diced. 1 ripe banana, peeled. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Place the diced mango, banana, Greek yogurt, almond milk, and honey if using in a blender. Add a handful of ice cubes if you prefer a colder smoothie. Blend until smooth and creamy, typically for about 1-2 minutes. Taste and adjust sweetness by adding more honey if needed. Pour into a glass and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

GHS Library Links

[pvoberstein]

These Mediterranean Hummus Bowls are a delicious and budget-friendly meal prep option. Packed with protein and flavor, they make a perfect on-the-go lunch or quick dinner. Customize with your favorite toppings!

Ingredients: 1 cup canned chickpeas, drained and rinsed. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 1 cup cooked quinoa. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup kalamata olives, pitted and sliced. 2 tablespoons fresh parsley, chopped. 2 tablespoons feta cheese, crumbled optional. 1 tablespoon pine nuts, toasted optional.

Instructions: In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy, adding a little water if needed to achieve desired consistency. In meal prep containers, divide cooked quinoa evenly among them. Top each quinoa bed with the hummus mixture, spreading it out evenly. Arrange cherry tomatoes, diced cucumber, chopped red onion, and sliced kalamata olives on top of the hummus. Sprinkle with fresh parsley, crumbled feta cheese, and toasted pine nuts if desired. Seal the containers and refrigerate. Hummus bowls can be stored for up to 4 days in the fridge.

Prep Time: 15 minutes

Cook Time: 0 minutes

Eva gonzalez

[pvoberstein]

A tasty and healthier take on classic nuggets are these Paleo chicken nuggets. They are ideal for a Whole30 or Paleo diet because they are grain- and gluten-free.

Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces. 1/2 cup almond flour. 1/4 cup coconut flour. 2 teaspoons garlic powder. 2 teaspoons onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 large eggs, beaten. Coconut oil or avocado oil for frying if stovetop method.

Instructions: Almond flour, coconut flour, paprika, onion powder, garlic powder, and black pepper should all be combined in a mixing bowl. Blend thoroughly. Make sure all of the chicken pieces are equally coated by dipping them into the beaten eggs and then coating them with the flour mixture. ARRAY 0x2ce3658 is the air fryer. ARRAY 0x2ce3538 is the stovetop model.

Prep Time: 15 minutes

Cook Time: 15 minutes

gas gangrene

[pvoberstein]

This Easy Bang Bang Shrimp recipe tastes just like the famous dish from Bonefish Grill. Crispy fried shrimp covered in a spicy and creamy bang bang sauce is a great starter or main dish that you can't say no to.

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup mayonnaise. 1/4 cup Thai sweet chili sauce. 1 tablespoon Sriracha sauce. 1 tablespoon honey. 1/2 cup cornstarch. Salt to taste. Oil for frying. 1 green onion, finely chopped for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: This is the bang bang sauce. To make it, mix mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey in a bowl. Salt the shrimp, and then use cornstarch to cover each one. In a deep pan, heat the oil over medium-high heat. It will take about two to three minutes for each batch of shrimp to turn golden brown and crispy. Take the shrimp out of the oil and pat them dry on paper towels to get rid of the extra oil. Mix the fried shrimp with the ready-made bang bang sauce until they are all covered. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enebt18

[pvoberstein]

A flavorful and aromatic chicken curry cooked slowly in the slow cooker, resulting in tender and succulent chicken with a rich and creamy sauce infused with spices.

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1 cup chicken broth. 2 tablespoons curry powder. 1 tablespoon ground ginger. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 tablespoon lime juice. Salt and pepper to taste. Cooked rice, for serving. Fresh cilantro, for garnish.

Instructions: Chop the onion and garlic and put them in a slow cooker. Add the coconut milk, chicken broth, curry powder, ground ginger, soy sauce, brown sugar, lime juice, salt, and pepper. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked. Put the chicken curry on top of cooked rice and top with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 360 minutes

Fort Thomas Arts

[pvoberstein]

Enjoy the soothing and healthy Korean sauna experience with these slow cooker eggs. They are soft, savory, and packed with flavor from the soy sauce, mirin, and sesame oil marinade. Perfect for a relaxing day at home or as an appetizer for a Korean-inspired meal.

Ingredients: 6 large eggs. 2 cups of water. 1 tablespoon of soy sauce. 1 tablespoon of mirin rice wine. 1 teaspoon of sugar. 1/2 teaspoon of salt. 1/2 teaspoon of sesame oil. 1/2 teaspoon of sesame seeds optional.

Instructions: Put 2 cups of water, 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of sesame oil in a bowl. To make the marinade, mix it well. Put 6 large eggs into a slow cooker with care. Don't forget to cover the eggs in the slow cooker when you pour the marinade over them. For 4 hours, cook the eggs in a slow cooker on low heat. The eggs will become soft and custard-like after being cooked slowly. Take the eggs out of the slow cooker when they are done cooking and put them in a bowl of cold water to stop cooking and cool down. First, peel the eggs and cut them in half down the middle. If you want, you can add sesame seeds to the eggs for extra flavor and decoration. As a tasty and healthy snack or starter, serve the Korean sauna-style eggs.

Prep Time: 10 minutes

Cook Time: 240 minutes

rachel waiters

[pvoberstein]

Indulge in the perfect combination of peanut butter and chocolate with these delightful brownies topped with a peanut butter cup frosting. It's a heavenly treat for all chocolate and peanut butter lovers!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon salt. 1 cup creamy peanut butter. 1/2 cup confectioners' sugar. 1/4 cup milk. 1 cup mini peanut butter cups, chopped. 1/2 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking pan. In a medium saucepan, melt the butter over low heat. Stir in 1 cup of granulated sugar until well combined. Remove from heat and let it cool slightly. Whisk in the eggs and vanilla extract into the butter-sugar mixture. In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet mixture and mix until well combined. Spread the brownie batter evenly in the prepared baking pan. In another bowl, mix together the peanut butter, confectioners' sugar, and milk until smooth. This will be your peanut butter frosting. Evenly spread the peanut butter frosting over the brownie batter in the pan. Sprinkle the chopped mini peanut butter cups and semisweet chocolate chips on top of the peanut butter frosting. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the brownies cool in the pan before cutting them into squares. Enjoy your delicious Peanut Butter Brownies with Peanut Butter Cup Frosting!

Prep Time: 20 minutes

Cook Time: 25 minutes

MrStitchez

[pvoberstein]

These Malted Milk Ball Blondies are a delightful twist on traditional blondies, featuring the nostalgic flavor of malted milk balls and creamy white chocolate. They're easy to make and perfect for any occasion!

Ingredients: 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup malted milk balls, chopped. 1/2 cup white chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Melt the butter and mix it with the brown sugar in a bowl until the two are well mixed. To make it smooth, add the egg and vanilla extract and beat again. Mix in the salt, baking powder, and flour until everything is just mixed together. Add white chocolate chips and chopped malted milk balls. Spread the batter out evenly in the baking pan that has been prepared. Put it in the oven for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Before cutting the blondies into squares, let them cool all the way in the pan.

Prep Time: 15 minutes

Cook Time: 25 minutes

mithun kumar