triplecanopy

[triplecanopy]

With these Fudgy Nutella Triple Chocolate Brownies, you can have the best chocolate experience ever. They are full of Nutella, chocolate chips, and nuts, making them a rich and decadent treat for chocolate lovers.

Ingredients: 1 cup Nutella. 2 eggs. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup chocolate chips semi-sweet or dark. 1/4 cup chopped nuts walnuts or hazelnuts. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Grease and line an 8x8 inch baking pan with parchment paper. In a mixing bowl, beat Nutella and eggs until well combined. Sift in flour, cocoa powder, and salt. Stir until just combined. Fold in chocolate chips and chopped nuts. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. Allow the brownies to cool completely in the pan before cutting into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ttm Toby Autographs

[triplecanopy]

This crispy pizza with kale, mushrooms, and Peppadew is a tasty and different take on regular pizza. When you mix crispy kale, earthy mushrooms, and tangy Peppadew peppers, you get a flavor explosion that will make you crave pizza.

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1 cup kale leaves, stems removed and chopped. 1 cup sliced mushrooms. 1/2 cup sliced Peppadew peppers. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet lined with parchment paper. Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle half of the mozzarella cheese over the sauce. In a pan, heat the olive oil over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add the chopped kale and sliced mushrooms to the pan. Saut for 3-4 minutes until the kale is crispy and the mushrooms are tender. Season with salt and pepper. Spread the sauted kale and mushrooms evenly over the pizza. Add the sliced Peppadew peppers on top. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the pizza. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven, let it cool for a minute, then slice and serve. Enjoy your crispy kale, mushroom, and Peppadew pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

Avon's Braque Francais

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A delicious twist on the classic New Orleans French beignets, these baked beignets are a slightly healthier alternative to the traditional fried version. They are still wonderfully fluffy and coated in powdered sugar, making them a delightful treat.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/4 teaspoon nutmeg. 1/4 cup milk. 1/4 cup water. 1/4 cup unsalted butter, melted. 1/2 teaspoon vanilla extract. 1 egg. Powdered sugar for dusting.

Instructions: Warm your oven up to 190C 375F and grease a baking sheet. Put the flour, sugar, salt, baking powder, and nutmeg in a bowl and mix them together. In a different bowl, mix the egg, milk, water, and melted butter with an egg whisk. Mix the dry and wet ingredients together until they are well mixed and a dough forms. Spread the dough out on a floured surface until it's about 1/4 inch thick. Cut the dough into squares or rectangles with a knife or a beignet cutter. Put the beignets on the baking sheet that has been greased. Heat the oven and put the cookies in it. Bake for 10 to 12 minutes, or until they are golden brown and puffy. Take them out of the oven and let them cool down a bit. Before serving, sprinkle the baked beignets with a lot of powdered sugar. Have fun with your baked French beignets from New Orleans!

Prep Time: 15 minutes

Cook Time: 10-12

Cedric Tassel

[triplecanopy]

Delicious grilled potatoes smothered in a blend of three cheeses and seasoned to perfection. A perfect side dish for your BBQ gatherings.

Ingredients: 4 large potatoes, sliced. 1 cup cheddar cheese, shredded. 1/2 cup mozzarella cheese, shredded. 1/4 cup Parmesan cheese, grated. 1/4 cup butter, melted. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat the grill to medium-high heat. In a large bowl, combine the sliced potatoes, melted butter, minced garlic, dried thyme, salt, and pepper. Toss until the potatoes are well coated. Lay out four large pieces of aluminum foil. Divide the potato mixture among the foil pieces. Sprinkle cheddar, mozzarella, and Parmesan cheese over the potatoes on each foil piece. Fold the foil over the potatoes and cheese, sealing them into individual packets. Place the foil packets on the preheated grill and cook for 15-20 minutes, or until the potatoes are tender. Carefully open the foil packets, allowing any steam to escape. Sprinkle chopped fresh parsley over the potatoes as a garnish. Serve the grilled three-cheese potatoes hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Sherm Dizzy

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A delightful fusion of Japanese sushi and crispy fried calamari, offering a delightful contrast of textures and flavors.

Ingredients: 200g calamari rings. 1 cup tempura batter mix. 1/4 cup cornstarch. Oil for frying. Soy sauce for dipping. Pickled ginger for garnish.

Instructions: Heat oil in a deep fryer or large skillet to 350F 175C. In a bowl, mix tempura batter mix and cornstarch according to package instructions. Dip calamari rings into the batter, ensuring they are well coated. Carefully place the battered calamari rings into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove the fried calamari from the oil and drain on paper towels to remove excess oil. Serve hot with soy sauce for dipping and garnish with pickled ginger.

Prep Time: 15 minutes

Cook Time: 5 minutes

Allevamento Spirito Libero

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This vegetarian chili is packed with beans, corn, tomatoes, and bell peppers. Jalapeños, green chiles, and chili powder kick things up a notch!

[triplecanopy]

This ham and cheese frittata can be quickly and easily added to any bento box. It is first simmered on the stove, followed by broiling and wrapping in tortillas.

[triplecanopy]

This sweet and sour facial scrub is easy to make with brown sugar, lemon juice, and honey for any spa day or pampering party at home.

[triplecanopy]

Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!

[triplecanopy]

Homemade maple walnut ice cream uses pure maple syrup twice - to sweeten the cream and to sweeten the walnuts.

[triplecanopy]

A tangy Kikkoman teriyaki salmon marinade can be made by combining freshly grated ginger root, brown sugar, and a prepared sauce.

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Light, easy and delicious. A neighbor brought this recipe to me when I moved into my house 35 years ago and it has been a favorite ever since.

[triplecanopy]

With this simple one-pan recipe for roasted lemon butter shrimp and asparagus seasoned with garlic, you can have dinner ready in less than 30 minutes.

[triplecanopy]

This recipe delivers a mixture of turnip greens, northern beans, kielbasa sausage, and seasonings.

[triplecanopy]

Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.