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Indulge in the irresistible combination of peanut butter, marshmallow, and cheesecake with these easy no-bake bars. Perfect for any occasion!

Ingredients: 2 cups peanut butter cookie crumbs. 1/2 cup unsalted butter, melted. 16 oz cream cheese, softened. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1 cup creamy peanut butter. 1 cup marshmallow creme. 1 cup whipped cream. 1 cup mini marshmallows.

Instructions: Put peanut butter cookie crumbs and melted butter in a bowl and mix them together. Press the dough into the bottom of a 9x9-inch baking pan that has been greased to make the crust. Cream cheese should be beaten in a different bowl until it is smooth and creamy. Mix in the vanilla extract and powdered sugar until everything is well mixed. It will be smooth after you add the creamy peanut butter. Spread the peanut butter and cream cheese mix on top of the crust in the baking pan. To make it easier to spread, heat the marshmallow creme in the microwave for 1 minute. Add the marshmallow creme on top of the cream cheese. Whip the cream in a different bowl until stiff peaks form. Mix in the mini marshmallows slowly. On top of the marshmallow creme layer, spread the whipped cream and marshmallow mix. Put the bars in the fridge for at least two hours to set. Cut it into squares and serve after it's set. If you want, you can drizzle it with melted chocolate and top it with peanut butter cookie crumbs before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Shoot the Red

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Along with a flavorful almond flour crust, this quiche is low-carb and gluten-free, and it has smoked salmon, tender asparagus, and creamy goat cheese. This is great for brunch, lunch, or a light dinner!

Ingredients: 6 large eggs. 1/2 cup heavy cream. 1/2 cup almond flour. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 6 ounces smoked salmon, thinly sliced. 1 cup asparagus, trimmed and chopped. 4 ounces goat cheese, crumbled.

Instructions: Warm the oven up to 175F 350C. Whisk the eggs, heavy cream, almond flour, mozzarella cheese, Parmesan cheese, salt, and black pepper together in a bowl until everything is well mixed. Put parchment paper around the edges of a tart pan and pour the egg mixture into it. On top of the egg mix, put slices of smoked salmon and asparagus. Sprinkle goat cheese all over the top in small pieces. Heat the oven to 400 degrees and put the quiche in it. Bake for 25 to 30 minutes, or until the center is set and the edges are golden brown. Let the quiche cool down a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 25 minutes

China Express

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Let your crockpot do the work with this easy and flavorful Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin. The sweet and savory glaze adds the perfect touch to tender and juicy pork. A hassle-free dinner for any occasion.

Ingredients: 2 pork tenderloins. 1/2 cup brown sugar. 1/4 cup balsamic vinegar. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 teaspoon dried rosemary. 1/2 teaspoon black pepper. 1/2 cup chicken broth. 2 tablespoons cornstarch optional, for thickening. Fresh parsley for garnish optional.

Instructions: Place pork tenderloins in the slow cooker. In a bowl, whisk together brown sugar, balsamic vinegar, soy sauce, minced garlic, dried rosemary, and black pepper. Pour the brown sugar balsamic mixture over the pork tenderloins. Add chicken broth to the slow cooker. Cover and cook on low for 4-6 hours or until the pork is cooked through and tender. Optional: If you prefer a thicker glaze, mix cornstarch with a little water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. Slice the pork, spoon the glaze over the top, and garnish with fresh parsley if desired. Serve this deliciously glazed pork tenderloin with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 4-6

ivan bignami

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Enjoy the soft floral notes of rose water mixed with the sweet and sour tastes of raspberry jam. These yogurt desserts are not only beautiful to look at, but they also taste great.

Ingredients: 2 cups of Greek yogurt. 2 tablespoons of rose water. 1/4 cup of raspberry jam. Fresh raspberries for garnish. Honey for drizzling optional.

Instructions: Put the Greek yogurt and rose water in a bowl and mix them together. Make sure to stir the yogurt well so that the rose water is spread out evenly. Put the rose water yogurt into bowls or glasses to serve. Each bowl of yogurt should have a well in the middle. Add a spoonful of raspberry jam to each well. To make it look like marble, slowly swirl the raspberry jam into the yogurt with a toothpick or a small spoon. Put fresh raspberries on top of the yogurt to make it taste better and add some color. You can add more sweetness to the yogurt by pouring some honey over it. Enjoy your delicious Rose Water Yogurt with Raspberry Jam right away!

Prep Time: 10 minutes

Cook Time: 0 minutes

nyman hall

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This Keto Avocado Egg Salad is a great snack for people on the Keto diet because it is filling and healthy. It's a great way to stay in ketosis because avocado has healthy fats and eggs have protein.

Ingredients: 2 ripe avocados, mashed. 4 hard-boiled eggs, chopped. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Optional: chopped fresh herbs like parsley or chives.

Instructions: In a bowl, combine mashed avocados, chopped eggs, mayonnaise, Dijon mustard, and lemon juice. Mix until well combined and creamy. Season with salt and pepper to taste. If desired, add chopped fresh herbs for extra flavor. Serve chilled or at room temperature.

Prep Time: 10 minutes

Cook Time: 0 minutes

mar thoma liberal catholic church

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A quick and flavorful Busy Day Barbeque Brisket recipe that's perfect for busy schedules. The dry rub and slow smoking process create a tender and mouthwatering brisket, while the barbecue sauce adds a sweet and savory finish.

Ingredients: 1 whole brisket 5-6 pounds. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. 2 cups barbecue sauce. 1 cup beef broth.

Instructions: Get your smoker ready by heating it up to 107F 225C. Cut off the brisket's extra fat, but leave a thin layer for flavor. Put paprika, brown sugar, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper in a bowl. Mix them all together to make a dry rub. Spread the spice mix out evenly over the brisket by rubbing it on in large amounts. Put the brisket in the smoker and cook it at a steady temperature for 6 to 8 hours. After the first round of smoking, mix the beef broth and barbecue sauce together. Cover the brisket tightly with foil and pour the sauce over it. Put the wrapped brisket back in the smoker and cook it for another two to three hours, or until the internal temperature reaches 200F 93C. Let the brisket rest for 30 minutes before cutting it across the grain. BBQ sauce should be on the side for extra. Have fun!

Prep Time: 20 minutes

Cook Time: 9 hours

AR Tap Shooter

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These Easy Garlic Lemon Salmon Kabobs are bursting with flavor and perfect for a quick weeknight dinner or weekend barbecue. The zesty marinade infuses the salmon with bright lemony notes and savory garlic, while grilling adds a delicious char and smokiness to the dish. Serve these kabobs with your favorite sides for a complete seafood feast!

Ingredients: 4 salmon fillets, cut into cubes. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, juiced and zested. 1 teaspoon dried oregano. Salt and pepper, to taste. Bamboo skewers, soaked in water for 30 minutes.

Instructions: Olive oil, lemon juice and zest, dried oregano, salt, and pepper should all be mixed together in a bowl. Coat the salmon cubes all over with the marinade after adding them. Put it in the fridge for at least 30 minutes to marinate. Warm the grill up to a medium-high level. Using wet bamboo skewers, thread salmon cubes that have been marinated. Grill salmon kabobs for three to four minutes on each side, or until they are fully cooked and have a little char on them. If you want, you can serve it hot with extra lemon zest and fresh herbs on top.

Prep Time: 40 minutes

Cook Time: 8 minutes

sign creations

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These simple crepes are a delicious and versatile treat that can be enjoyed for breakfast, brunch, or dessert. They're easy to make and can be customized with a variety of fillings and toppings.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together the flour and eggs until smooth. Gradually add in the milk, melted butter, salt, and vanilla extract, continuing to whisk until the batter is well combined and free of lumps. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of the crepe batter into the hot skillet, swirling it around to spread it thinly and evenly across the bottom of the pan. Cook for about 1-2 minutes, or until the edges of the crepe start to lift and the bottom is lightly golden brown. Flip the crepe and cook for another 1-2 minutes on the other side until golden. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the skillet as needed. Serve the crepes warm with your favorite toppings, such as Nutella, fresh berries, or a sprinkle of powdered sugar.

Prep Time: 10 minutes

Cook Time: 20 minutes

Echo and Xpect

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A delightful gluten-free breakfast option featuring quinoa cooked in almond milk and sweetened with vanilla cream, topped with fresh berries.

Ingredients: 1 cup quinoa. 2 cups almond milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon cinnamon. Pinch of salt. Fresh berries for topping.

Instructions: Rinse the quinoa under cold water. In a saucepan, combine quinoa, almond milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork. Serve the quinoa in bowls, topped with fresh berries. Drizzle each serving with additional maple syrup and sprinkle with extra cinnamon if desired.

Prep Time: 5 minutes

Cook Time: 20 minutes

Autofficina

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This is a quick and tasty taco soup recipe that can be made in the slow cooker or Instant Pot. When you add your favorite toppings to hearty ingredients, it's a meal that will fill you up any day.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 packet taco seasoning. 1 cup beef broth. Salt and pepper to taste. Toppings: shredded cheese, sour cream, chopped green onions, cilantro.

Instructions: In a skillet, brown the ground beef over medium heat. Drain excess fat. Add diced onion and bell pepper to the skillet, cook until softened. Transfer beef, onion, and bell pepper mixture to the Instant Pot or slow cooker. Add black beans, kidney beans, corn, diced tomatoes, taco seasoning, and beef broth. Mix well. Season with salt and pepper to taste. For Instant Pot: Close lid, set to high pressure, and cook for 8 minutes. Natural release for 5 minutes, then quick release. For slow cooker: Cook on low for 6-8 hours or high for 3-4 hours. Serve hot, garnished with shredded cheese, sour cream, green onions, and cilantro. Enjoy your delicious Easy Taco Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

lex for efl

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This Thai-style salad is made with roasted cashews, grated carrots, sliced bell pepper, fresh herbs, and cauliflower rice. It is all tossed in a creamy avocado dressing. It tastes rich and sour because it is made with ripe avocado, coconut cream, lime juice, and fragrant spices. This salad fits many dietary needs because it is paleo, vegan, and keto-friendly, making it a great choice for a light and refreshing meal.

Ingredients: 3 cups cauliflower rice. 2 large carrots, grated. 1 red bell pepper, thinly sliced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped green onions. 1/4 cup chopped roasted cashews. 1 ripe avocado. 1/4 cup coconut cream. 1 tablespoon lime juice. 1 tablespoon apple cider vinegar. 1 tablespoon olive oil. 1 tablespoon coconut aminos. 1 teaspoon grated ginger. 1 clove garlic, minced. Salt and pepper, to taste.

Instructions: In a large mixing bowl, combine the cauliflower rice, grated carrots, sliced bell pepper, chopped cilantro, chopped mint, chopped green onions, and chopped roasted cashews. In a blender, combine the ripe avocado, coconut cream, lime juice, apple cider vinegar, olive oil, coconut aminos, grated ginger, minced garlic, salt, and pepper. Blend until smooth and creamy. Pour the avocado cream dressing over the cauliflower rice salad and toss until well coated. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together. Garnish with additional chopped cilantro, mint, green onions, and cashews before serving, if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Multidisciplinary Conference on Engineering Research

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You can make these carrot cake brownie bars quickly and easily. They taste like classic carrot cake and are easy to make. They are delicious, moist, and great for any event.

Ingredients: 2 cups grated carrots. 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped walnuts optional. Cream cheese frosting optional.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Grate the carrots and mix them with the flour, brown sugar, eggs, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Mix everything together well. If you want to, fold in chopped walnuts. Spread out the batter in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Before cutting the bars into squares, let them cool all the way in the pan. If you want, you can frost it with cream cheese frosting before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jacksonville Elementary School PTA

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Ces makis au saumon sont délicieux et faciles à réaliser chez soi. Parfaits pour un repas léger ou une soirée entre amis.

Ingredients: 4 feuilles d'algues nori. 200g de riz sushi cuit. 150g de saumon frais coup en fines lamelles. 1 avocat coup en lanires. 1 concombre coup en lanires. 2 cuillres soupe de vinaigre de riz. 1 cuillre soupe de sucre. 1/2 cuillre caf de sel. Wasabi facultatif. Sauce soja pour servir.

Instructions: Mlangez le vinaigre de riz, le sucre et le sel dans un bol pour faire assaisonner le riz cuit. talez une feuille de nori sur une natte en bambou. Rpartissez le riz sur la feuille de nori en laissant un bord libre. Disposez les lamelles de saumon, d'avocat et de concombre sur le riz. Roulez la feuille de nori l'aide de la natte en bambou en serrant bien. Coupez les rouleaux en tranches avec un couteau bien aiguis. Servez avec du wasabi et de la sauce soja.

Prep Time: 20 minutes

Cook Time: 0 minutes

Tyriene Amey

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These Kale-Sweet Potato-and-Quinoa Fritters are a perfect combination of flavors and textures. Packed with quinoa, sweet potatoes, and kale, they are not only delicious but also nutritious. The cumin and paprika add a subtle spice, making these fritters a delightful treat for any meal.

Ingredients: 1 cup quinoa, cooked. 1 cup sweet potatoes, grated. 1 cup kale, finely chopped. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 1/4 cup breadcrumbs. 2 eggs, beaten. 1 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil for frying.

Instructions: Put cooked quinoa, grated sweet potatoes, chopped kale, chopped onion, minced garlic, breadcrumbs, beaten eggs, cumin powder, paprika, salt, and pepper in a large bowl. Thoroughly mix the ingredients together until they are well blended. Make small patties out of the mixture, pressing down hard to keep the shape. Set a pan on medium heat and add the olive oil. In a pan, cook the quinoa fritters for three to four minutes on each side, or until they are golden brown and crispy. Take the fritters out of the pan and lay them on a paper towel to soak up any extra oil. Serve the warm fritters with your favorite dipping sauce or yogurt. They are made with quinoa, sweet potatoes, and kale. As a snack or side dish, these fritters are tasty and good for you.

Prep Time: 15 minutes

Cook Time: 15 minutes

paula usuga

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This Original Creamy Chickpea Hummus recipe is a classic and delightful Middle Eastern dip. It's smooth, creamy, and bursting with flavor from fresh lemon juice, tahini, and garlic. Perfect as a snack, appetizer, or party dip.

Ingredients: 2 cans 15 oz each of chickpeas, drained and rinsed. 1/3 cup tahini. 3 cloves garlic, minced. 1/4 cup fresh lemon juice. 1/4 cup extra-virgin olive oil. 1/2 teaspoon ground cumin. Salt, to taste. Water, as needed. Paprika and olive oil, for garnish.

Instructions: In a food processor, combine the chickpeas, tahini, minced garlic, fresh lemon juice, ground cumin, and a pinch of salt. Blend the ingredients until smooth, scraping down the sides of the bowl as needed to ensure everything is well mixed. With the food processor running, slowly drizzle in the extra-virgin olive oil until the hummus reaches your desired creamy consistency. If the hummus is too thick, add water, 1 tablespoon at a time, and blend until you achieve the desired texture. Taste the hummus and adjust the salt and lemon juice according to your preference. Transfer the creamy chickpea hummus to a serving bowl. Drizzle with a bit of olive oil and sprinkle with paprika for garnish. Serve with pita bread, vegetables, or crackers for dipping. Enjoy your homemade Original Creamy Chickpea Hummus!

Prep Time: 10 minutes

Cook Time: 0 minutes

broken bow animal hospital

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Creamy Cajun Chicken Pasta is a delicious combination of tender chicken, colorful bell peppers, and flavorful Cajun spices, all tossed in a creamy Parmesan sauce. It's a comforting and satisfying dish that's perfect for a cozy dinner.

Ingredients: 2 chicken breasts, sliced. 2 tablespoons Cajun seasoning. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup heavy cream. 1 cup chicken broth. 1/2 cup grated Parmesan cheese. 8 oz penne pasta, cooked al dente. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cajun seasoning should be used on chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 7 minutes per side to cook the chicken until it is browned and done. Take the chicken out of the pan and set it aside. Put the bell peppers, onion, and garlic in the same pan. For about 5 minutes, or until softened, saut. Add chicken broth and heavy cream. Bring to a low boil. Mix in the Parmesan cheese until it melts and the sauce gets smooth. Add chicken and pasta that have been cooked to the pan. Toss everything in the sauce to cover it. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

ASA Industry

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This dish is both tasty and good for you because it has quinoa, Italian sausage, bell peppers, and spices that smell great.

Ingredients: 1 cup quinoa. 2 cups water. 1 tablespoon olive oil. 1 pound Italian sausage, sliced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork. In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned. Add diced peppers, chopped onion, and minced garlic to the skillet. Saut until vegetables are tender. Stir in cooked quinoa, dried oregano, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing flavors to meld. Garnish with fresh parsley before serving. Enjoy your delicious Quinoa with Sausage and Peppers!

Prep Time: 15 minutes

Cook Time: 25 minutes

Jonathans Arcade