stevenhess

[stevenhess]

If you like mojitos but want something fruity and cool, try this blueberry mojito. It's a great treat for the afternoon and goes well with warm, sunny days.

Ingredients: 1/4 cup fresh blueberries. 6-8 fresh mint leaves. 1 tablespoon sugar. 1/2 lime, juiced. 2 ounces white rum. Club soda, to top. Ice cubes.

Instructions: In a glass, muddle fresh blueberries, mint leaves, sugar, and lime juice together. Fill the glass with ice cubes. Pour white rum over the ice. Top with club soda. Garnish with a sprig of mint and a few blueberries. Stir gently and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A2Z Ed Drums

[stevenhess]

Indulge in the ultimate dessert crepes with a rich chocolatey twist, creamy peanut butter marshmallow filling, and sweet caramelized bananas. Perfect for a special treat!

Ingredients: 1 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. 1/2 cup creamy peanut butter. 1/2 cup marshmallow fluff. 2 ripe bananas, sliced. 1/4 cup brown sugar. 2 tablespoons butter. 1/4 cup chocolate chips for garnish. Whipped cream optional, for garnish.

Instructions: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, and salt. In another bowl, beat the eggs, then add the milk and melted butter. Mix well. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the crepe batter into the skillet, swirling it around to coat the bottom evenly. Cook for about 1-2 minutes, or until the edges start to lift. Flip the crepe and cook for an additional 1-2 minutes until cooked through. Repeat with the remaining batter, stacking the crepes on a plate as you go. In a small bowl, mix together the peanut butter and marshmallow fluff until well combined. Spread a spoonful of the peanut butter marshmallow filling onto each crepe, then fold them in half and half again to form triangles. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the banana slices and sprinkle with brown sugar. Cook for 2-3 minutes per side, or until caramelized. Place the caramelized banana slices on top of the filled crepes. Sprinkle with chocolate chips and, if desired, garnish with whipped cream. Serve immediately and enjoy your delicious chocolate crepes with peanut butter marshmallow filling and caramelized bananas!

Prep Time: 15 minutes

Cook Time: 20 minutes

grimes teacher librarian

[stevenhess]

A savory and sweet baked beans recipe with the rich flavor of bacon, perfect for family gatherings or cozy dinners. The combination of molasses, Dijon mustard, and spices creates a mouthwatering dish that will have everyone coming back for seconds.

Ingredients: 4 cans 15 oz each navy beans, drained and rinsed. 1 cup ketchup. 1/2 cup molasses. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1/4 cup brown sugar, packed. 8 slices bacon, cooked and crumbled. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 teaspoon black pepper. 1/2 teaspoon smoked paprika.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine drained navy beans, ketchup, molasses, Dijon mustard, apple cider vinegar, brown sugar, crumbled bacon, chopped onion, minced garlic, black pepper, and smoked paprika. Mix well. Transfer the bean mixture to a baking dish and spread it evenly. Bake in the preheated oven for 45-50 minutes or until the beans are hot and bubbly, and the top is slightly caramelized. Remove from the oven and let it cool for a few minutes before serving. Enjoy these delicious Baked Beans with Bacon Magnolia Days as a side dish or a hearty main course!

Prep Time: 15 minutes

Cook Time: 50 minutes

Camp runamukl

[stevenhess]

The rich brownie, creamy mint filling, and smooth chocolate topping in Grasshopper Brownie Bars make them a delicious treat. You can serve these bars at any event, and your family and friends will love them.

Ingredients: 1 box brownie mix. 1/2 cup butter, melted. 1/4 cup milk. 1 cup powdered sugar. 1/2 teaspoon peppermint extract. 2-3 drops green food coloring. 1 cup semisweet chocolate chips. 1/4 cup heavy cream. 1/4 cup butter. 1/2 teaspoon peppermint extract.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a large bowl, combine the brownie mix, melted butter, and milk. Mix until well combined. Spread the brownie batter evenly into the prepared pan. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely. In a medium bowl, mix together powdered sugar, 1/2 teaspoon peppermint extract, and green food coloring. Spread evenly over cooled brownies. Chill in the refrigerator until set. In a small saucepan, combine chocolate chips, heavy cream, and butter over low heat. Stir until smooth. Remove from heat and stir in 1/2 teaspoon peppermint extract. Allow to cool slightly. Pour chocolate mixture over the chilled brownies. Spread evenly. Chill in the refrigerator until chocolate is set. Once set, cut into bars and serve. Enjoy your Grasshopper Brownie Bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

park avenue presbyterian church

[stevenhess]

A delicious vegan twist on classic satay noodles, featuring tender sweet potato and crunchy vegetables tossed in a creamy peanut sauce.

Ingredients: 200g rice noodles. 1 large sweet potato, peeled and diced. 1 red bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snow peas, trimmed. 3 tbsp peanut butter. 2 tbsp soy sauce. 2 tbsp maple syrup. 2 cloves garlic, minced. 1 tsp grated ginger. 1/2 cup coconut milk. 1 tbsp lime juice. 2 tbsp chopped peanuts, for garnish. 2 tbsp chopped fresh cilantro, for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. Put the sweet potato, bell pepper, broccoli, and snow peas in a large pan and cook them until they are soft. Put peanut butter, soy sauce, maple syrup, garlic, ginger, coconut milk, and lime juice in a small bowl. Mix them together with a whisk. Add the satay sauce to the cooked vegetables and mix them well. Add the cooked noodles to the pan and mix them around in the sauce. Add chopped peanuts and fresh cilantro on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

first presbyterian church

[stevenhess]

A decadent parfait featuring layers of Cream Cheese-Stuffed Carrot Cake, luscious Orange Cream Cheese Glaze, and fluffy whipped cream. Topped with nuts and a hint of citrus, this parfait is a delightful twist on the classic carrot cake.

Ingredients: 1 cup finely crumbled Cream Cheese-Stuffed Carrot Cake. 1 cup Orange Cream Cheese Glaze. 1 cup whipped cream. 1/4 cup chopped nuts e.g., pecans or walnuts. 1 tablespoon grated orange zest.

Instructions: In a glass or parfait dish, layer crumbled Cream Cheese-Stuffed Carrot Cake at the bottom. Add a layer of Orange Cream Cheese Glaze on top of the carrot cake. Follow with a layer of whipped cream, spreading it evenly. Sprinkle a portion of chopped nuts over the whipped cream layer. Repeat the layers until the parfait dish is filled, finishing with a dollop of whipped cream on top. Garnish with grated orange zest for a burst of citrus flavor. Chill in the refrigerator for at least 30 minutes before serving. Serve and enjoy the delightful Cream-Cheese-Stuffed-Carrot-Cake-with-Orange-Cream-Cheese-Glaze Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

Mandol Pierre

[stevenhess]

This nutrient-dense, hassle-free Superfood Baked Salmon Paleo One Pan Meal is ideal for a paleo lifestyle. It's packed with salmon, vibrant veggies, and superfoods like pomegranate arils and pumpkin seeds. It tastes as good as it looks.

Ingredients: 4 salmon fillets. 2 cups broccoli florets. 1 cup cherry tomatoes. 1 cup sweet potatoes, diced. 1/2 cup red onion, thinly sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup fresh basil leaves, chopped. 1/4 cup pumpkin seeds. 1/4 cup pomegranate arils.

Instructions: Set the oven temperature to 400F 200C. Arrange the salmon fillets in the middle of a sizable parchment paper-lined baking sheet. The broccoli florets, cherry tomatoes, sweet potatoes, and red onion should all be combined in a big bowl. After drizzling the veggies with olive oil, toss to coat. Add paprika, black pepper, garlic powder, and salt. Toss again to distribute seasonings evenly. Arrange the salmon on the baking sheet with the seasoned vegetables surrounding it. Bake for 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork, in a preheated oven. Take out of the oven, then top the salmon and veggies with chopped basil, pumpkin seeds, and pomegranate arils. Enjoy your delicious Superfood Baked Salmon Paleo One Pan Meal while it's still hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Giannas limitless beauty

[stevenhess]

These raw vegan mini mince pies are great for people who don't eat gluten and are vegan. They are filled with holiday flavors and made with healthy ingredients. You can eat these treats without feeling bad during the holidays or whenever you want a healthy dessert.

Ingredients: 1 cup dates, pitted. 1 cup almonds. 1/2 cup walnuts. 1/4 cup raisins. 1/4 cup dried cranberries. 1/4 cup dried apricots. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp ginger powder. 1/4 cup orange juice. Zest of 1 orange.

Instructions: In a food processor, blend almonds and walnuts until finely ground. Add dates, raisins, dried cranberries, dried apricots, cinnamon, nutmeg, cloves, ginger powder, orange juice, and orange zest. Process until well combined and mixture starts to stick together. Using a mini muffin tin, press the mixture firmly into the bottom and sides to form pie crusts. Fill each crust with your desired vegan mincemeat filling e.g., apple, dried fruits, spices. Refrigerate for at least 1 hour to set. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Providers Day Out

[stevenhess]

A delicious take on the traditional baked potato are these Bacon Bloomin' Baked Potatoes. This side dish's taste is elevated to a whole new level by the crispy bacon and oozy cheese. These are ideal as a crowd-pleasing appetizer or for a substantial dinner.

Ingredients: 4 large russet potatoes. 8 slices of bacon. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 2 green onions, chopped. 2 tablespoons melted butter. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Wash and scrub the potatoes thoroughly. Make deep cuts into each potato, about 1/8 inch apart, but do not cut all the way through. Leave about 1/4 inch at the bottom intact. Wrap two slices of bacon around each potato, tucking the ends into the cuts you made. Place the potatoes on a baking sheet and brush them with melted butter. Season with salt and pepper. Bake in the preheated oven for 60-70 minutes, or until the potatoes are tender and the bacon is crispy. Remove the potatoes from the oven and sprinkle the shredded cheddar cheese over each one. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly. Remove the potatoes from the oven again, and let them cool slightly. Top each potato with a dollop of sour cream and a sprinkle of chopped green onions. Serve hot and enjoy your delicious Bacon Bloomin' Baked Potatoes!

Prep Time: 15 minutes

Cook Time: 75 minutes

Never 2 Late 2 Tri

[stevenhess]

A flavorful and nutritious curry made with chickpeas and spinach, simmered in a creamy coconut milk sauce.

Ingredients: 1 can chickpeas, drained and rinsed. 200g spinach leaves, washed. 1 onion, finely chopped. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 1 tomato, diced. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper optional. 400ml coconut milk. Salt to taste. 1 tablespoon oil.

Instructions: Heat oil in a large pan over medium heat. Add chopped onion, garlic, and ginger. Saut until onion is translucent. Add diced tomato, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 2 minutes. Pour in coconut milk and bring to a simmer. Add chickpeas and spinach leaves. Cook until spinach wilts and chickpeas are heated through, about 5-7 minutes. Season with salt to taste. Serve hot with rice or naan bread.

Prep Time: 15 minutes

Cook Time: 20 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

[stevenhess]

Oranges, grapefruit, and lime all add their own unique flavors to this Citrus Salad, making it a real treat for the taste buds. With toasted almonds and pomegranate seeds on top, it's the perfect mix of tastes and textures.

Ingredients: 2 oranges, peeled and segmented. 1 grapefruit, peeled and segmented. 1 lime, peeled and sliced. 1/4 cup pomegranate seeds. 1/4 cup sliced almonds, toasted. 2 cups mixed greens. 1/4 cup honey. 2 tablespoons olive oil. 1 tablespoon fresh lemon juice. Salt and pepper to taste.

Instructions: The mixed greens, orange and grapefruit segments, lime slices, and pomegranate seeds should all be put together in a large bowl. To make the dressing, mix honey, olive oil, fresh lemon juice, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and toss it around gently to coat. Toast some almonds and sprinkle them on top for extra crunch. Serve your refreshing Citrus Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

mohawk

[stevenhess]

Lobster BLTs are a delicious twist on the classic BLT sandwich, featuring succulent grilled lobster tails wrapped in crispy bacon. The creamy sauce adds a tangy and savory kick to this mouthwatering dish.

Ingredients: 4 lobster tails, shells removed. 8 slices of bacon. 4 lettuce leaves. 4 slices of tomato. 4 slices of toasted bread. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Wrap each lobster tail with 2 slices of bacon and secure with toothpicks. Grill the bacon-wrapped lobster tails for about 5-7 minutes per side, or until the bacon is crispy and the lobster is cooked through. Remove from grill and set aside. In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper to make a creamy sauce. Toast the bread slices until they are lightly browned. To assemble the Lobster BLTs, spread the creamy sauce on each slice of toasted bread. Place a lettuce leaf on top of the sauce on 4 of the bread slices. Add a slice of tomato on top of the lettuce. Place a bacon-wrapped lobster tail on top of the tomato. Top with the remaining slices of bread to create sandwiches. Serve your Lobster BLTs hot, and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Lionel Ragot

[stevenhess]

Savor these rich and perfectly moist Paleo Fudgy Brownies, full of chocolate flavor. Made with healthy ingredients like coconut oil and almond flour, these brownies are a better option than store-bought ones.

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 2 eggs. 1 teaspoon vanilla extract. 1/4 teaspoon baking soda. Pinch of salt. 1/4 cup dark chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease a square baking dish with coconut oil or line it with parchment paper. In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, melted coconut oil, eggs, vanilla extract, baking soda, and salt. Mix until well combined. Fold in the dark chocolate chips if using. Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is slightly firm. Remove from the oven and let the brownies cool in the pan for 10 minutes before slicing into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Nagelsalon Sundari

[stevenhess]

This Keto Guacamole with Greek Yogurt is a creamy and flavorful dip that's perfect for snacking or as a topping for your favorite keto-friendly dishes. The Greek yogurt adds a tangy twist while keeping the carb count low.

Ingredients: 2 ripe avocados. 1/4 cup Greek yogurt. 1/4 cup diced tomatoes. 2 tablespoons finely chopped onion. 1 clove garlic, minced. 2 tablespoons fresh lime juice. Salt and pepper to taste. 2 tablespoons chopped fresh cilantro optional.

Instructions: Take the avocados apart in half, take out the pits, and scoop out the flesh into a bowl. To the bowl with the avocados, add the Greek yogurt, tomato dices, onion, garlic mince, and lime juice. Use a fork to mash everything together until you get the consistency you want. Add pepper and salt to taste. You can add chopped fresh cilantro for extra flavor if you want to. Serve right away with the low-carb chips or vegetable sticks of your choice.

Prep Time: 10 minutes

Cook Time: 0 minutes

muuh

[stevenhess]

This Giant Green Salad is SO easy to make and delicious! It's dairy-free too, making it a healthy and satisfying option for any meal.

Ingredients: 6 cups mixed greens such as lettuce, spinach, and arugula. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1/4 cup sliced black olives. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: The mixed greens, cherry tomatoes, cucumber, red onion, black olives, basil, and parsley should all be put in a large salad bowl. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Pour the dressing over the salad and mix it all together. Serve your tasty dairy-free green salad right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Hephzibah Art

[stevenhess]

Indulge in this rich and flavorful Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble. It's a comforting keto-friendly soup that combines the creamy goodness of Brie and sharp cheddar cheese with the sweetness of apples and the warm spices of cinnamon and pecans.

Ingredients: 2 tablespoons butter. 1 onion, chopped. 2 cloves garlic, minced. 2 apples, peeled, cored, and chopped. 2 cups chicken or vegetable broth. 1 cup apple cider. 1 cup beer use a low-carb beer for keto-friendly option. 8 ounces Brie cheese, rind removed and chopped. 8 ounces sharp cheddar cheese, shredded. 1/2 cup heavy cream. Salt and pepper, to taste. 1/2 cup oats. 1/4 cup chopped pecans. 1 tablespoon butter, melted. 1 teaspoon ground cinnamon. 1 tablespoon erythritol or keto-friendly sweetener.

Instructions: Set the butter in a big pot over medium-low heat. Put the chopped onion and garlic in the pot and cook them until they get soft. After you add the chopped apples, cook for another two to three minutes. Add the apple cider, beer, and chicken or vegetable broth. Bring everything together to a simmer. When the water starts to simmer, add the Brie and sharp cheddar cheeses and stir them in until they melt and become smooth. Add the heavy cream and season with pepper and salt to taste. While that is going on, heat the oven to 350F 175C. Put the oats, chopped pecans, melted butter, ground cinnamon, and erythritol in a small bowl. Place the oat and pecan mix on a baking sheet that has parchment paper on it. After the oven is hot, bake for 10 to 12 minutes, or until crisp and golden brown. As soon as the soup is done, pour it into bowls and top with the cinnamon pecan oat crumble. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

levi stute

[stevenhess]

Easy to make barbecue chicken drumsticks that taste great and are tender in the Instant Pot. It's great for a quick and tasty meal!

Ingredients: 8 chicken drumsticks. 1 cup barbecue sauce. 1/4 cup chicken broth. 1 tablespoon olive oil. 1 tablespoon Worcestershire sauce. 1 tablespoon brown sugar. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Season chicken drumsticks with salt, pepper, smoked paprika, garlic powder, and onion powder. Set Instant Pot to 'Saute' mode and heat olive oil. Sear chicken drumsticks until browned on all sides. In a bowl, mix barbecue sauce, chicken broth, Worcestershire sauce, and brown sugar. Pour the barbecue sauce mixture over the chicken drumsticks in the Instant Pot. Close the Instant Pot lid, set to 'Manual' mode, and cook on high pressure for 8 minutes. Once cooking is complete, perform a quick pressure release. Remove chicken drumsticks and brush with additional barbecue sauce if desired. Garnish with fresh parsley, if using. Serve the barbecue chicken drumsticks hot and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes

willow