ravensribbon

[ravensribbon]

There are tasty bites wrapped in bacon that are filled with a savory-sweet mix of cream cheese and pineapple. The smoky, creamy, and fruity flavors go well together.

Ingredients: 12 slices of bacon. 1 cup cream cheese. 1/2 cup diced pineapple. 1/4 cup brown sugar. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. Toothpicks.

Instructions: Get your grill or smoker ready by heating it up to 375F 190C. Dice the pineapple and put it in a bowl. Add the brown sugar, smoked paprika, garlic powder, and black pepper. Mix the ingredients together well. Slice the bacon and put a small amount of the cream cheese mixture on top of each one. Use toothpicks to hold the bacon slices together as you roll them up with the cream cheese mixture inside. Put the bacon rolls on the grill or smoker's grates and cook for 20 to 25 minutes, or until the bacon is nice and crispy. Take the toothpicks out before serving. If you want to add more flavor, you can brush the pig shots with barbecue sauce in the last 5 minutes of cooking. Enjoy your Pineapple Cream Cheese Pig Shots while they're still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

akeldama records

[ravensribbon]

The savory flavor of pork chops is combined with the sweetness of apples and the rich, nutty flavor of chestnut sauce in this delectable dish. This dish, which is a stir-fry inspired by fall, tastes great and is cooked in a Lodge Cast Iron skillet.

Ingredients: 4 pork chops. 2 apples, thinly sliced. 1 cup chestnuts, peeled and chopped. 2 tablespoons olive oil. 1/2 cup chicken broth. 1/4 cup apple cider. 2 tablespoons butter. 1 teaspoon fresh thyme leaves. Salt and pepper to taste.

Instructions: Season the pork chops with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a Lodge Cast Iron skillet over medium-high heat. Add the pork chops to the skillet and cook for 3-4 minutes per side, or until they are browned and cooked through. Remove them from the skillet and set aside. In the same skillet, add the remaining olive oil and sliced apples. Saut the apples for 3-4 minutes, or until they start to soften and caramelize. Stir in the chestnuts and cook for an additional 2 minutes. Pour in the chicken broth, apple cider, and fresh thyme leaves. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until the sauce thickens slightly. Return the pork chops to the skillet and simmer for an additional 2 minutes, or until they are heated through. Stir in the butter until it melts and the sauce is smooth. Season with more salt and pepper if needed. Serve the pork chops with apples and chestnut sauce hot from the Lodge Cast Iron skillet. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hamilton Jewish Community

[ravensribbon]

Indulge in the rich and creamy flavors of a homemade caramel macchiato. This coffee recipe is perfect for those who love a sweet and satisfying coffee drink.

Ingredients: 1 cup of brewed espresso. 1/2 cup of milk. 2 tablespoons of caramel syrup. 1 tablespoon of vanilla syrup. Whipped cream optional. Caramel drizzle optional.

Instructions: Brew a strong cup of espresso using your coffee machine. In a separate container, heat the milk until it's hot but not boiling. Pour the espresso into a large coffee mug. Stir in the caramel syrup and vanilla syrup to the espresso. Pour the hot milk into the coffee mug and gently mix to combine. Top with whipped cream if desired, and drizzle caramel on top for extra flavor. Serve and enjoy your homemade caramel macchiato!

Prep Time: 5 minutes

Cook Time: 5 minutes

Mount Lorne Co Housing

[ravensribbon]

These decadent brownies combine the rich chocolate flavor of brownies with the fruity sweetness of fresh strawberries, all in the form of delightful donuts. Topped with a sweet glaze and a drizzle of white chocolate, these brownies are perfect for any occasion.

Ingredients: 1 box brownie mix. 1/4 cup vegetable oil. 2 large eggs. 1/4 cup water. 1 cup chopped strawberries. 1 cup powdered sugar. 2-3 tablespoons milk. 1 teaspoon vanilla extract. 1/4 cup melted white chocolate. Pink food coloring optional. Sprinkles optional.

Instructions: Warm the oven up to 175F 350C. Prepare a donut pan by greasing it. Put brownie mix, vegetable oil, eggs, and water in a bowl and mix them together. Mix everything together well. Add the chopped strawberries slowly to the brownie batter. Fill up every donut hole about three quarters of the way to the top with batter after the pan is ready. Put it in the oven and bake for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean. Take the pan out of the oven and let it cool for 10 minutes before moving it to a wire rack to cool all the way through. Powdered sugar, milk, and vanilla extract should be mixed together until smooth in a small bowl. This will make the glaze. Once the brownie donuts are cool, dip the tops of them into the glaze and let the extra glaze drip off. After putting the donuts back on the wire rack, let the glaze set for a few minutes. Put melted white chocolate on top of the donuts that have been glazed, and if you want, you can add sprinkles. Wait until the white chocolate is set before you serve it. Have fun with your tasty Strawberry Donut Cake Brownies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Cushie Jen

[ravensribbon]

Enjoy the deliciousness of these nutritious nut butter cups, which are made with a blend of cashew and almond butter and dark chocolate. An ideal treat without any guilt!

Ingredients: 1/2 cup dark chocolate chips. 1/4 cup almond butter. 1/4 cup cashew butter. 2 tablespoons honey. 1/4 teaspoon vanilla extract. Pinch of salt. 6 mini muffin liners.

Instructions: Put the dark chocolate chips in a bowl that is safe to microwave. The chocolate should be melted and smoothed out in the microwave by stirring every 20 seconds. Almond butter, cashew butter, honey, vanilla extract, and a small pinch of salt should all be thoroughly mixed together in a separate bowl. Line a muffin tin with mini muffin liners. To create a base, spoon a tiny bit of melted chocolate into each muffin liner. Top each liner's chocolate base with a teaspoon of the nut butter mixture. Pour more melted chocolate over the nut butter, making sure to completely encircle the nut butter mixture. To smooth out the chocolate and eliminate any air bubbles, lightly tap the muffin tin. To ensure the nut butter cups set, refrigerate the muffin tin for approximately half an hour. When the nut butter cups are set, take them out of the liners. Savor your nutritious, home-made nut butter cups!

Prep Time: 15 minutes

Cook Time: 15 minutes

Chelsie dysart art

[ravensribbon]

Enjoy a tasty and filling pasta dish that doesn't have any gluten or dairy in it! This creamy cauliflower fettuccini with bacon is full of flavor and has a creamy texture, which makes it a great comfort food for people who can't eat certain foods.

Ingredients: 1 medium cauliflower, cut into florets. 8 slices of bacon, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 1 cup coconut milk. 1/4 cup nutritional yeast. Salt and pepper to taste. 12 ounces gluten-free fettuccini pasta. 2 tablespoons olive oil. Chopped fresh parsley for garnish.

Instructions: It will take about 10 minutes of steaming to make the cauliflower florets soft. Put away. Toast the bacon pieces in a big pan until they are golden brown. Take the bacon out of the pan and set it aside. Leave the bacon fat in the pan. Put the chopped onion and minced garlic in the same pan. It will take about 5 minutes of cooking until the onion is soft and clear. Put the steamed cauliflower in the pan with the nutritional yeast and coconut milk. Mix things together well. Blend the cauliflower mixture until it is smooth and creamy with an immersion blender or food processor. Add pepper and salt to taste. Follow the directions on the package to cook the gluten-free fettuccine pasta. Remove the water and set it aside. Put olive oil in a different pan and heat it over medium-low heat. Toss the cooked pasta in the sauce after adding it. Add the creamy cauliflower sauce to the pasta and mix it around so that it's all covered. Arrange the cauliflower fettuccine in a bowl. Add bacon bits and chopped fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

the salida studio tour

[ravensribbon]

Enjoy the delicious flavors of traditional polos de arroz con leche in the form of refreshing ice cream popsicles. This creamy treat is perfect for hot summer days or anytime you're craving a sweet and satisfying dessert.

Ingredients: 2 cups cooked rice. 2 cups whole milk. 1 cup condensed milk. 1/2 cup heavy cream. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: Whole milk, condensed milk, heavy cream, vanilla extract, cinnamon, and salt should all be put into a blender. Mix until it's creamy and smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least six hours, or until it's solid. Once the popsicles are frozen, take them out of the molds and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Makenna Arnold

[ravensribbon]

Savor the delicious Oreo crust paired with the rich, creamy goodness of these Chocolate Cheesecake Bars. These bars are a delightful addition to your dessert repertoire and the ideal treat for any chocolate lover.

Ingredients: 1 1/2 cups crushed Oreo cookies. 1/4 cup unsalted butter, melted. 16 oz cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup semi-sweet chocolate chips, melted. 1/4 cup heavy cream. 1/4 cup cocoa powder. 1/4 cup powdered sugar. 1/2 tsp salt. Whipped cream and additional crushed Oreos for garnish.

Instructions: Set the oven to 325 degrees Fahrenheit 160 degrees Celsius and line a 9 by 9-inch 23 by 23 cm baking pan with parchment paper, leaving a small overhang for simple removal. Melted butter and crushed Oreo cookies should be combined in a mixing bowl. To form the crust, press this mixture firmly into the bottom of the baking pan that has been prepared. Cream cheese that has softened should be beaten until smooth and creamy in a different bowl. Beat in the powdered sugar until thoroughly blended. One egg at a time, adding and thoroughly mixing after each addition. Add the vanilla extract and stir. Evenly spread this cream cheese mixture over the Oreo crust in the baking pan. Bake for 30 to 35 minutes in a preheated oven, or until the center is still slightly jiggly and the edges are set. Take it out of the oven and allow it to cool fully in the pan using a wire rack. Make the chocolate ganache while the cheesecake bars are cooling. Melt the chocolate chips and heavy cream in 20-second increments in a microwave-safe bowl, stirring in between each burst until smooth. Add the salt, powdered sugar, and cocoa powder and stir until well mixed. Evenly cover the chilled cheesecake layer with the chocolate ganache. Place the bars in the fridge to solidify the ganache, which should take at least two hours. When the cheesecake bars are set, remove them from the pan by using the overhanging parchment paper. Slice into squares, top with crushed Oreos and whipped cream, and serve. Savor your delicious Oreo Crust Chocolate Cheesecake Bars!

Prep Time: 20 minutes

Cook Time: 35 minutes

paulinas barber shop

[ravensribbon]

Tender and flavorful beef carnitas made effortlessly in the slow cooker. Perfect for tacos, burritos, or rice bowls!

Ingredients: 3 lbs beef chuck roast, trimmed and cut into chunks. 1 onion, diced. 4 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon paprika. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Juice of 2 limes. 1/4 cup orange juice. 1/4 cup chicken broth.

Instructions: To make the beef stew, put beef chunks, diced onion, minced garlic, cumin, chili powder, paprika, oregano, salt, and black pepper in a slow cooker. Mix the orange juice, lime juice, and chicken broth together and pour it over the beef. Make sure to stir everything together well. Put the lid on top and cook on low heat for 8 hours, or until the beef is soft and can be shred with a fork. Shred the beef with two forks right in the slow cooker after it's done cooking. Set the heat to low and let the shredded beef soak up the juices for another 15 to 30 minutes. Put beef carnitas in tacos, burritos, or rice and top with your favorite things.

Prep Time: 15 minutes

Cook Time: 480 minutes

Kaiju caliber

[ravensribbon]

With its combination of crispy tofu, fresh vegetables, and a flavorful chili sauce, this Vegan Crack Chilli Tofu Noodle Bowl is a flavorful, spicy, and filling dish. It's the ideal way to sate your desire for a flavorful stir-fry that is vegan!

Ingredients: 8 oz firm tofu, cubed. 8 oz rice noodles. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 2 teaspoons sriracha sauce. 1 teaspoon sesame oil. 1 tablespoon maple syrup. 1 red bell pepper, sliced. 1 carrot, julienned. 1 cup broccoli florets. 1 cup snap peas, trimmed. 2 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons vegetable oil. 1/4 cup roasted peanuts, crushed. Fresh cilantro leaves for garnish. Lime wedges for serving.

Instructions: Cut the tofu into cubes after pressing it to remove extra water. Prepare the rice noodles as directed on the package, then drain and set aside. To make the sauce, combine the soy sauce, maple syrup, rice vinegar, sriracha sauce, and sesame oil in a small bowl. In a large skillet or wok, heat the vegetable oil over medium-high heat. Stir-fry the tofu cubes until they become golden and crisp-crusted. Take out the tofu and place it aside in a skillet. Stir-fry the ginger and garlic in the same skillet for about 30 seconds, or until fragrant, adding extra oil as needed. Add the snap peas, broccoli florets, julienned carrot, and sliced red bell pepper. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. To the skillet, add the prepared sauce and the cooked rice noodles. Make sure the noodles are well coated with the sauce by tossing everything together and cooking for a further two to three minutes. To fully reheat the cooked tofu, return it to the skillet and stir-fry it for an additional one to two minutes. Spoon the stir-fry into individual bowls and top with chopped fresh cilantro leaves and crushed peanuts. Garnish with lime wedges for added taste. Savor your bowl of vegan crack chili tofu noodles!

Prep Time: 20 minutes

Cook Time: 15 minutes

ispt

[ravensribbon]

You can treat yourself without feeling bad with this healthy and creamy vegan cheese sauce. This sauce is full of healthy foods like cashews, potatoes, and carrots, so it tastes great and doesn't have any extra fat. It tastes great drizzled over your favorite foods or used as a dip for snacks.

Ingredients: 1 cup raw cashews. 1 cup peeled and diced potato. 1/2 cup peeled and diced carrots. 1/4 cup nutritional yeast. 1/4 cup lemon juice. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon paprika. 2 cups water.

Instructions: Chop up some potatoes and carrots and put them in a medium-sized saucepan. Put water on top and boil it. About 10 to 15 minutes, or until the vegetables are soft. The cashews, potato, and carrots should be drained and put into a blender. You can blend water, lemon juice, garlic powder, onion powder, nutritional yeast, and salt. If you need to, add more water to get the consistency you want. Blend until smooth and creamy. Right away, pour it over pasta, steamed vegetables, or use it as a dip.

Prep Time: 10 minutes

Cook Time: 15 minutes

ProtechZone

[ravensribbon]

There is no sugar in these Healthy Matcha Cookies, so you can enjoy them without feeling bad. They taste great and are good for you because they are full of almond flour, coconut flour, and matcha powder. With Vital Proteins Collagen Peptides added, they give you even more protein, which is good for your health.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 2 tbsp matcha powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup coconut oil, melted. 1/3 cup powdered erythritol or preferred keto sweetener. 2 eggs. 1 tsp vanilla extract. 2 scoops Vital Proteins Collagen Peptides.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, coconut flour, matcha powder, baking soda, salt, and Vital Proteins Collagen Peptides. In another bowl, mix together melted coconut oil and powdered erythritol until well combined. Add eggs and vanilla extract to the wet ingredients mixture and mix until smooth. Gradually add the wet ingredients mixture to the dry ingredients mixture, stirring until a dough forms. Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet and flatten slightly with the palm of your hand. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these delicious and healthy matcha cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

agility brandys

[ravensribbon]

Indulge in a comforting meal with this easy slow cooker beef stroganoff recipe. Tender beef, savory mushrooms, and a creamy sauce make this dish a family favorite. Perfect for busy days when you want a hearty dinner ready when you come home.

Ingredients: 1.5 lbs beef stew meat. 1 onion, diced. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 1 can 10.5 oz cream of mushroom soup. 1 cup beef broth. 2 tbsp Worcestershire sauce. 1 tsp Dijon mustard. 1/2 cup sour cream. Salt and pepper to taste. 12 oz egg noodles, cooked for serving.

Instructions: Beef stew meat, diced onion, minced garlic, sliced mushrooms, cream of mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard should all be put in a slow cooker. Add pepper and salt to taste. For 7-8 hours on low or 3-4 hours on high, cover and cook until the beef is soft. Add the sour cream and mix it in well. Put it on top of warm egg noodles.

Prep Time: 15 minutes

Cook Time: 240 minutes

China Express

[ravensribbon]

Gluten-free people will love this warm quinoa salad with apple and kale. It combines the earthy flavors of quinoa with the sweetness of apples and the hearty goodness of kale. When mixed with a sour dressing and topped with pecans and cranberries, it's the perfect mix of tastes and textures that's also good for you.

Ingredients: 1 cup quinoa. 2 cups water. 2 cups chopped kale. 1 apple, diced. 1/2 cup chopped pecans. 1/4 cup dried cranberries. 3 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey or maple syrup for vegans. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale and saut for 2-3 minutes until it starts to wilt. Remove from heat and transfer to a large mixing bowl. In the same skillet, add the remaining 2 tablespoons of olive oil and diced apple. Saut for 3-4 minutes until the apple softens slightly. Add the cooked quinoa, sauted kale, chopped pecans, and dried cranberries to the mixing bowl with the apple. In a small bowl, whisk together the apple cider vinegar and honey or maple syrup until well combined. Pour this dressing over the salad and toss everything together until evenly coated. Season the salad with salt and pepper to taste. Serve warm, and enjoy your delicious gluten-free Warm Quinoa Salad with Apple and Kale!

Prep Time: 15 minutes

Cook Time: 20 minutes

Society 8 me

[ravensribbon]

Enjoy the delicious tastes of summer with this bright purple ice cream, which is made with smooth dairy, sweet berries, and a touch of vanilla. It's great for cooling off on a hot day or whenever you want something sweet.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 cup frozen purple berries such as blueberries or blackberries, thawed. Purple food coloring optional.

Instructions: In a large bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved. Puree the thawed purple berries in a blender until smooth. Strain the puree through a fine-mesh sieve to remove seeds. Mix the berry puree into the cream mixture until well combined. If desired, add a few drops of purple food coloring to intensify the color. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve scoops of purple ice cream in bowls or cones. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

grimes teacher librarian

[ravensribbon]

This spicy keto guacamole is bursting with flavor from fresh ingredients like avocados, tomatoes, jalapenos, and lime juice. It's perfect for snacking or as a topping for your favorite keto dishes.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1 jalapeno pepper, seeded and minced. 2 cloves garlic, minced. Juice of 1 lime. 2 tablespoons chopped cilantro. Salt and pepper to taste.

Instructions: Mash the avocados and add the red onion, tomatoes, jalapeno pepper, and garlic to a medium-sized bowl. Add the chopped cilantro and lime juice. Then, add salt and pepper to taste. Mix well. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. It goes well with low-carb vegetables or keto-friendly tortilla chips when served cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cobblers Beach

[ravensribbon]

These S'more S'miles Brownie Bars are a delightful twist on the classic campfire treat. Layers of gooey marshmallows, chocolate chips, and crunchy graham crackers nestled between fudgy brownie layers will bring smiles to everyone's faces.

Ingredients: 1 box brownie mix. 1/2 cup butter, melted. 1 egg. 1 cup mini marshmallows. 1 cup semi-sweet chocolate chips. 1 sleeve graham crackers, crushed.

Instructions: Warm the oven up to 175F 350C. Mix the brownie mix, melted butter, and egg together in a bowl. Mix everything together well. Spoon half of the brownie batter into a 9x13-inch baking pan that has been greased. Put graham cracker crumbs on top of the brownie batter. On top of the graham crackers layer, sprinkle mini marshmallows and chocolate chips. Spread out the marshmallows and chocolate chips with the rest of the brownie batter. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the bars cool all the way down before cutting them into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

willow