spaceghostzombie

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Indulge in the rich and delightful combination of caramel and waffle cookies. These cookies offer a perfect balance of sweetness and crunch, making them a wonderful treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup butter, softened. 1/3 cup granulated sugar. 1/4 cup caramel sauce. 1 egg. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat the waffle iron according to manufacturer's instructions. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the flour and salt to the wet ingredients, mixing until a smooth batter forms. Fold in the caramel sauce, creating a marbled effect throughout the batter. Lightly grease the waffle iron with non-stick cooking spray. Drop spoonfuls of the batter onto the preheated waffle iron, making sure not to overfill. Close the waffle iron and cook until the cookies are golden brown and crisp, about 2-3 minutes. Carefully remove the caramel waffle cookies from the iron and let them cool on a wire rack. Serve the cookies as they are or drizzle with extra caramel sauce for added flavor. Enjoy these delicious caramel waffles cookies!

Prep Time: 15 minutes

Cook Time: 20 minutes

Infinite – Artists and Clients

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With a fluffy cream cheese frosting on top, these Banana Snickerdoodle Cupcakes taste great. The banana and cinnamon flavors go well together. They're the perfect treat for any event.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup unsalted butter, softened. 2 ripe bananas, mashed. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon cream of tartar. 1/2 cup milk.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, and then add the mashed bananas and vanilla extract. Mix until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Spoon the cupcake batter evenly into the prepared muffin tin, filling each liner about 2/3 full. In a small bowl, mix together 2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon. Sprinkle this mixture over the cupcake batter in each liner. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the fluffy cinnamon cream cheese frosting. Once the cupcakes are completely cool, frost them with the cinnamon cream cheese frosting. Serve and enjoy your delicious Banana Snickerdoodle Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

Lost Souls Public Memorial Project

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These fluffy, sweet Happy Marshmallows are ideal for bringing a little joy into your day. They're perfect for snacking or hot cocoa and s'mores!

Ingredients: 3/4 cup of cold water. 3 tablespoons of unflavored gelatin. 2 cups of granulated sugar. 1/2 cup of corn syrup. 1/4 teaspoon of salt. 1 teaspoon of vanilla extract. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the cold water and gelatin. Let it sit for 10 minutes to bloom. In a saucepan, combine the granulated sugar, corn syrup, and salt. Heat over medium-high heat, stirring until the mixture reaches 240F 115C on a candy thermometer. Carefully pour the hot sugar syrup into the gelatin mixture while mixing at low speed. Increase the mixer speed to high and beat the mixture for 10-15 minutes or until it becomes thick and fluffy. Add the vanilla extract and beat for an additional minute to incorporate it evenly. Prepare a 9x9-inch 23x23 cm baking dish lined with parchment paper and generously dusted with powdered sugar. Pour the marshmallow mixture into the prepared dish, spreading it evenly. Let the marshmallows sit at room temperature for at least 4 hours or until they are set. Once set, remove the marshmallow from the dish and cut it into squares or use cookie cutters for fun shapes. Dust the cut marshmallows with more powdered sugar to prevent sticking. Your Happy Marshmallows are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

psychologist lilian shin

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This vegan burrito is hearty and tasty, with quinoa, black beans, vegetables, and avocado. It has a lot of protein, fiber, and important nutrients, so you can eat it at any time of the day and feel full.

Ingredients: 1 cup cooked quinoa. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 bell pepper, diced. 1 onion, diced. 1 tomato, diced. 1 avocado, sliced. 1/4 cup chopped cilantro. 1 lime, juiced. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 4 large whole wheat tortillas.

Instructions: In a large skillet, saut onion and bell pepper until softened. Add cooked quinoa, black beans, corn, tomato, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally. Warm the tortillas on a skillet or microwave. Spoon the quinoa mixture onto each tortilla. Top with avocado slices, cilantro, and a squeeze of lime juice. Fold the sides of the tortilla over the filling, then roll tightly to form a burrito. Repeat with remaining tortillas and filling. Serve immediately, or wrap in foil for later.

Prep Time: 15 minutes

Cook Time: 10 minutes

jonna lentovaara

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A traditional Southern meal that is cooked to perfection in a flavorful broth and includes crisp bacon, diced potatoes, Vidalia onions, and fresh green beans. This hearty side dish goes well with any meal that has a Southern flair.

Ingredients: 1 lb fresh green beans, trimmed and snapped. 4 medium-sized potatoes, peeled and diced. 1 large Vidalia onion, thinly sliced. 6 slices of bacon, chopped. 2 cloves garlic, minced. 1/2 cup chicken broth. Salt and pepper to taste.

Instructions: Cook the chopped bacon in a big pot over medium heat until it crisps up. With the bacon removed, place it aside and reserve the bacon grease in the pot. Slicing the Vidalia onion, add it to the pot and cook it until it becomes tender. Add the minced garlic to the pot and cook for a minute more. Add the diced potatoes and cook, stirring, for 5 minutes, until starting to brown. Stir the fresh green beans into the pot with the potatoes and onions after adding them. After adding the chicken broth and seasoning to taste, cover the pot. Simmer the vegetables for 15 to 20 minutes, or until they are soft. After the veggies are cooked, add the crispy bacon bits and stir. If preferred, top the hot Southern Green Beans and Potatoes with extra salt and pepper.

Prep Time: 15 minutes

Cook Time: 30 minutes

Fort Thomas Arts

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This Watermelon Feta Salad with Cucumber and Mint is a tasty and refreshing summer salad. There is just the right amount of sweetness from the watermelon, saltiness from the feta cheese, and freshness from the mint.

Ingredients: 4 cups of cubed watermelon. 1 cup of crumbled feta cheese. 1 cucumber, thinly sliced. 1/4 cup of fresh mint leaves. 2 tablespoons of extra-virgin olive oil. 1 tablespoon of balsamic vinegar. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the cubed watermelon, sliced cucumber, and crumbled feta cheese. In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and gently toss to combine. Add the fresh mint leaves and season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

ASA Industry

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These Honey Peanut Butter Cookies are made with whole wheat flour and sweetened with honey for a healthier treat. The combination of peanut butter and honey gives them a delightful flavor that both kids and adults will love.

Ingredients: 1 cup whole wheat flour. 1 cup natural peanut butter. 1/2 cup honey. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the peanut butter, honey, melted coconut oil, and vanilla extract until well combined. Add the whole wheat flour, baking soda, and a pinch of salt to the wet ingredients, and mix until a dough forms. Take small portions of dough and roll them into balls. Place them on the prepared baking sheet and press down gently with a fork to make a criss-cross pattern on top. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are slightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious honey sweetened peanut butter cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Already Bored

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Savor the taste of a classic grilled burger with all the essential toppings. It's the perfect recipe for a summer barbecue or any time you're craving a delicious burger.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup. Mustard. Pickles.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and black pepper to each patty to taste. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. In the last minute of cooking, cover the grill and add a slice of cheddar cheese to each patty. This will melt the cheese. Toast the hamburger buns on the grill until they are just barely crispy while the burgers are cooking. Put lettuce, tomato slices, and onion slices on the bottom bun of each burger to make it. Add the cooked burger patty on top of the cheese that has melted. To your liking, add ketchup, mustard, and pickles. Then put the other half of the bun on top. Hot grilled burgers are a sure thing to please.

Prep Time: 10 minutes

Cook Time: 10 minutes

Core Sound Healing

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This Keto Instant Pot Taiwanese 3 Cup Chicken recipe changes a traditional Taiwanese dish to one that is low in carbs. When you mix sesame oil, soy sauce, and rice vinegar together, you get a rich and savory sauce that coats tender chicken thighs perfectly. This recipe is great for a satisfying keto-friendly meal because it is quick, easy, and full of flavor.

Ingredients: 1.5 lbs chicken thighs, bone-in, skin-on. 1/4 cup sesame oil. 1/4 cup soy sauce or tamari. 1/4 cup rice vinegar. 4 cloves garlic, minced. 2 inches fresh ginger, minced. 3 green onions, sliced. 1 tablespoon erythritol or keto-friendly sweetener. 1 tablespoon sesame seeds optional. 1/2 cup water or chicken broth. 1 tablespoon coconut aminos optional.

Instructions: Put garlic, ginger, green onions, erythritol, sesame seeds, soy sauce, and rice vinegar in the Instant Pot. Put the Instant Pot on "Saute" and cook for two to three minutes, until the food smells good. Put the chicken thighs in the pot and sear them for two to three minutes on each side. Place the chicken in the Instant Pot. Add water or chicken broth. Cover the pot, set the timer to "Manual," and let the pressure build up for 10 minutes. Let the pressure naturally drop for 5 minutes after the cooking is done, then quickly drop any remaining pressure. Carefully open the lid, and if you want to add more flavor, stir in the coconut aminos. Serve hot, and if you want, top with more sliced green onions. Do not forget to enjoy your Keto Instant Pot Taiwanese 3 Cup Chicken!

Prep Time: 15 minutes

Cook Time: 20 minutes

ms. decock

[spaceghostzombie]

A hearty and satisfying beef stew cooked to perfection in a Crock-Pot, perfect for those following a keto diet.

Ingredients: 2 lbs beef stew meat, cubed. 4 cups beef broth. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 cup mushrooms, sliced. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp salt. 1/2 tsp black pepper. 2 tbsp olive oil.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Put in the beef stew meat and brown it all over. Put the meat in the Crock-Pot after it has been browned. Put the garlic and onions in the pan and cook them until they smell good. Put the garlic and onions in the Crock-Pot. Put mushrooms, thyme, rosemary, salt, and pepper in the Crock-Pot along with the carrots and celery. Add the beef broth to the Crock-Pot and stir everything together. The meat should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat. Add the lid and cook. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Everyday Ignorances

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This Spicy Egg Salad Sandwich on English Muffin is a delightful combination of creamy egg salad with a kick of spice, sandwiched between toasted English muffins. It's perfect for a quick and satisfying lunch or brunch option.

Ingredients: 4 hard-boiled eggs, chopped. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 4 English muffins, split and toasted. Lettuce leaves, for serving. Tomato slices, for serving.

Instructions: In a mixing bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, cayenne pepper, salt, and pepper. Mix until well combined and creamy. Spread the egg salad mixture onto the toasted English muffin halves. Top with lettuce leaves and tomato slices. Place the other half of the English muffin on top to form a sandwich. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

carmine rega

[spaceghostzombie]

This simple blackberry banana smoothie is a healthy and tasty drink that you can have for breakfast or as a quick snack. It's great for vegans and tastes great with fruit.

Ingredients: 1 ripe banana. 1 cup blackberries, fresh or frozen. 1/2 cup plant-based milk such as almond, soy, or coconut. 1/4 cup dairy-free yogurt. 1 tablespoon maple syrup or agave syrup. Ice cubes optional.

Instructions: Cut the banana into pieces after peeling it. Put the blackberries, plant-based milk, dairy-free yogurt, banana chunks, and maple syrup in a blender. Mix until it's creamy and smooth. If you want a colder texture, add ice cubes and blend again until everything is well mixed. If you think it needs more sweetness, add more maple syrup or agave syrup. Put the smoothie in glasses and serve right away. Enjoy this vegan blackberry banana smoothie, it's cool and tasty.

Prep Time: 5 minutes

Cook Time: 0 minutes

neatishead barton turf and district

[spaceghostzombie]

These Keto Bounty Bars are a low-carb, paleo-friendly version of the classic treat. With a rich coconut filling coated in smooth chocolate, they make for a satisfying indulgence without the guilt.

Ingredients: 1 cup unsweetened shredded coconut. 1/4 cup coconut oil, melted. 2 tablespoons powdered erythritol. 1/2 teaspoon vanilla extract. 1/4 cup unsweetened cocoa powder. 2 tablespoons coconut cream.

Instructions: Combine erythritol, melted coconut oil, shredded coconut, and vanilla extract in a bowl and stir until thoroughly mixed. Fill a baking dish with the mixture, pressing it down firmly, and freeze for 20 minutes. Meanwhile, to make the chocolate coating, whisk together coconut cream and cocoa powder until smooth. Cut the coconut mixture into small bars and coat each one completely in chocolate coating after it has solidified. After the chocolate has hardened, place the coated bars on a tray lined with parchment paper and refrigerate for at least half an hour. Savor your mouthwatering Keto Bounty Bars!

Prep Time: 15 minutes

Cook Time: 0 minutes

Scott Meehan

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A comforting and hearty casserole featuring beef, cream cheese, and spaghetti baked to perfection with creamy and cheesy flavors.

Ingredients: 1 lb ground beef. 8 oz cream cheese, softened. 1 can 10.75 oz condensed cream of mushroom soup. 1 cup sour cream. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped green onions. 1/4 cup chopped fresh parsley. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 oz spaghetti, cooked and drained.

Instructions: Set the oven to 350F 175C and heat it up. Put the ground beef in a pan and cook it over medium-low heat until it turns brown and is fully cooked. Get rid of extra fat. Ground beef that has been cooked, cream cheese that has been softened, sour cream, cheddar cheese, Parmesan cheese, chopped green onions and parsley, garlic powder, onion powder, salt, and pepper should all be put into a large bowl. Combine well. After the spaghetti is cooked and drained, add it to the beef mixture and mix it well. Put the mixture in a baking dish that has been greased. After the oven is hot, bake for 25 to 30 minutes, or until everything is hot and bubbly. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

agility brandys

[spaceghostzombie]

This vegan potato curry is a quick and easy dish packed with flavor. It's perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.

Ingredients: 4 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 400g diced tomatoes. 1 can 400ml coconut milk. 1 tablespoon curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a large pot, saut onions and garlic until fragrant. Add diced potatoes and cook for 5 minutes. Stir in diced tomatoes, coconut milk, curry powder, turmeric, cumin, and paprika. Season with salt and pepper to taste. Simmer for 20-25 minutes or until potatoes are tender and the sauce has thickened. Garnish with fresh cilantro if desired. Serve hot over rice or with naan bread.

Prep Time: 10 minutes

Cook Time: 25 minutes

ivan bignami

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A quick and tasty pressure cooker Chicken Tortilla Soup that can be made in just 30 minutes. This dish is full of protein and vegetables, and it has crunchy tortilla strips and creamy avocado on top.

Ingredients: 1 lb chicken breasts, cooked and shredded. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 14.5 oz diced tomatoes. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/2 teaspoon oregano. 4 cups chicken broth. Salt and pepper to taste. 1 cup tortilla strips. 1 cup shredded cheese. 1 avocado, sliced. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: In the pressure cooker, combine shredded chicken, black beans, corn, diced tomatoes, onion, bell pepper, and garlic. Add cumin, chili powder, paprika, oregano, chicken broth, salt, and pepper. Mix well. Close the pressure cooker lid and set the valve to sealing position. Cook on high pressure for 10 minutes. Once done, perform a quick pressure release. Carefully open the lid. Serve the soup hot, garnished with tortilla strips, shredded cheese, sliced avocado, and fresh cilantro. Squeeze lime wedges over the soup before enjoying.

Prep Time: 10 minutes

Cook Time: 10 minutes

AIDT

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Enjoy the cozy tastes of fall with these Pumpkin Spice Bars - Mommy Evolution. Great for a cozy treat in the evening or to wow guests at fall parties.

Ingredients: 1 cup pumpkin puree. 1/2 cup brown sugar. 1/4 cup vegetable oil. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large bowl, mix together pumpkin puree, brown sugar, oil, egg, and vanilla extract until well blended. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir dry ingredients into the pumpkin mixture until just combined. Fold in chopped nuts if desired. Spread batter evenly into the prepared pan. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

suisse bank