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This thick, filling potato and corn chowder is perfect for a cold day. The vegetable chowder simmers in a slow cooker for hours for great flavor.

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Oven-roasted grape tomatoes with a hint of fresh herbs are a great side dish or sandwich topper, especially in the summer months.

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Potato pancakes are a comfort classic. Top with smoked salmon for breakfast or brunch, with applesauce for a light meal, or serve as a side dish.

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This thin wheat cracker recipe is simple to make with basic pantry ingredients. The homemade crackers are delicious with almost any dip or spread!

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These are great little broccoli appetizers shaped into balls that are baked not fried. They can also be made ahead of time and frozen. Can be served warm or cold. Always a hit with company.

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A light and sweet trifle, made with angel food cake, whipped topping, and colorful fruits, is just right for an easy, summery dessert. Vary the colors of fruits and berries for different holidays.

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Indulge in the perfect combination of rich, fudgy brownie with creamy peanut butter in this irresistible skillet dessert. It's a delightful treat that's sure to satisfy any sweet tooth.

Ingredients: 1/2 cup unsalted butter. 1/2 cup creamy peanut butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon kosher salt. 1 cup semisweet chocolate chips. Vanilla ice cream, for serving optional. Chocolate syrup, for serving optional. Peanut butter, for serving optional.

Instructions: Preheat oven to 350F. Grease a 10-inch cast iron skillet with non-stick cooking spray. In a microwave-safe bowl, melt the butter and peanut butter together in 30-second increments until melted and smooth. In a large mixing bowl, whisk together the melted butter and peanut butter with the sugar, eggs, and vanilla extract until well combined. Add in the flour, cocoa powder, baking soda, and salt. Stir until just combined. Fold in the chocolate chips. Spread the batter evenly into the prepared skillet. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Remove from the oven and let cool slightly. Serve warm with vanilla ice cream, chocolate syrup, and additional peanut butter if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Julia Teach Art

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With these Pumpkin Maple Cookies, you can indulge in the warm flavors of autumn. These cookies are a delicious autumn treat made with pumpkin puree, real maple syrup, and warm spices.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup maple syrup. 1/3 cup melted coconut oil. 1 teaspoon vanilla extract. 2 cups oat flour. 1 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 pecans. 1/4 cup raisins or dried cranberries. 1/4 cup mini chocolate chips optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. In another bowl, combine the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans, raisins or dried cranberries, and mini chocolate chips if using. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Gently flatten each cookie with the back of the spoon. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious pumpkin maple cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Carnevale Massafrese

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Indulge in the refreshing sweetness of peach combined with the smoothness of vanilla vodka in this delightful frozen bellini.

Ingredients: 4 cups frozen peach slices. 1/2 cup vanilla vodka. 1/4 cup peach schnapps. 2 tablespoons honey. 1 cup crushed ice. Sliced peaches and mint leaves for garnish.

Instructions: In a blender, combine frozen peach slices, vanilla vodka, peach schnapps, honey, and crushed ice. Blend until smooth and creamy. Pour into chilled glasses. Garnish with sliced peaches and mint leaves. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Health Care In Graphic Novels

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These Black Bean Quinoa Patties are packed with protein, fiber, and flavor. They make a satisfying vegan meal that's easy to prepare and versatile. Enjoy them as burger patties, in wraps, or atop salads.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup finely chopped onion. 1/2 cup finely chopped bell pepper. 2 cloves garlic, minced. 1 tablespoon ground flaxseed. 3 tablespoons water. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup breadcrumbs optional, for coating.

Instructions: Mash the black beans in a big bowl until they are mostly smooth. Ground flaxseed, water, cumin, paprika, salt, and pepper should be added to the mashed beans after the quinoa is cooked. Combine well by mixing. Use your hands to shape the mixture into patties. If you want each patty to be even crispier, you can lightly coat it with breadcrumbs. Put the nonstick skillet on medium heat and lightly oil it. For four to five minutes on each side, or until golden brown and crispy, remove from the heat. Put it on the table hot with your favorite sauce or toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

kofa high school

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Aussie Cheese Fries are a tasty and rich appetizer or side dish made of fried potatoes that are topped with melted cheddar cheese, bacon, green onions, and sour cream. It's great to share at parties or eat as a comfort food.

Ingredients: 4 large potatoes, cut into thin strips. 1 cup shredded cheddar cheese. 1/2 cup cooked bacon, crumbled. 1/4 cup green onions, chopped. 1/4 cup sour cream. Salt and pepper to taste. Cooking oil for frying.

Instructions: In a deep fryer or large pot, heat the oil to 375F 190C. Fry the potato strips one at a time for 5 to 7 minutes, or until they are golden brown and crispy. Take it off and let it dry on paper towels. Put the fried potatoes on a platter to serve. Put some shredded cheddar cheese on top of the hot fries and let it melt a bit. Place bacon bits and green onion chunks on top. Serve right away with sour cream on the side so you can dip them. Add pepper and salt to taste.

Prep Time: 15 minutes

Cook Time: 20 minutes

Vacation Home Exchange

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This Healthy Salad with Harissa Halloumi and Avocado is a delicious and nutritious meal option that combines the bold flavors of grilled halloumi cheese with the creaminess of ripe avocados. The harissa paste adds a spicy kick, while the fresh vegetables and greens provide a refreshing balance. It's a perfect choice for a light and satisfying lunch or dinner.

Ingredients: 200g halloumi cheese, sliced. 1 tablespoon harissa paste. 2 ripe avocados, diced. 4 cups mixed greens e.g., spinach, arugula, lettuce. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup cucumber, diced. 1/4 cup roasted red bell pepper, sliced. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a small bowl, mix the harissa paste with a bit of olive oil to create a marinade for the halloumi slices. Coat the halloumi slices with the harissa marinade and let them sit for about 15 minutes to absorb the flavors. Preheat a grill or grill pan over medium-high heat. Grill the harissa-marinated halloumi slices for about 2-3 minutes per side until they have grill marks and are slightly crispy. In a large salad bowl, combine the mixed greens, diced avocado, cherry tomatoes, red onion, cucumber, and roasted red bell pepper. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the salad dressing. Season with salt and pepper to taste. Add the grilled harissa halloumi slices to the salad mixture. Drizzle the salad dressing over the salad and gently toss to combine all the ingredients. Garnish the salad with fresh cilantro leaves for added flavor and freshness. Serve the Healthy Salad with Harissa Halloumi and Avocado immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 5 minutes

Lecco Benessere

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Indulge in this rich and decadent Dairy-Free Chocolate Fondue, perfect for all your dipping desires. It's gluten-free and dairy-free, making it suitable for a variety of dietary preferences.

Ingredients: 1 cup dairy-free chocolate chips. 1/2 cup coconut milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Gluten-free dippers strawberries, banana slices, marshmallows, pretzels, etc..

Instructions: In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut milk. Microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and the mixture is smooth. Stir in the maple syrup and vanilla extract until well combined. Transfer the chocolate fondue to a fondue pot or a heatproof serving dish. Set up a fondue station with your favorite gluten-free dippers. Use fondue forks or skewers to dip the gluten-free goodies into the warm chocolate fondue and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

kofa high school

[umbrellarts]

Enjoy these sugar-free, grain-free chocolate whoopie pies that are good for people on the keto diet to satisfy your sweet tooth without going off track.

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, cocoa powder, powdered erythritol, baking powder, and salt. Add eggs, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined. If desired, fold in sugar-free chocolate chips. Using a spoon or cookie scoop, drop spoonfuls of batter onto the prepared baking sheet, spacing them evenly apart. Bake for 10-12 minutes, or until the cookies are set and slightly firm to the touch. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, spread your favorite keto-friendly frosting or cream cheese filling onto the flat side of one cookie and sandwich with another cookie, flat side down, to create the whoopie pie. Repeat with remaining cookies and filling. Enjoy these delicious grain-free chocolate whoopie pies!

Prep Time: 15 minutes

Cook Time: 10-12

Basalt Choir

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This Strawberry Jalapeno White Sangria is a cool and spicy take on the classic white sangria. It has the sweetness of strawberries and the heat of jalapenos, with a touch of orange liqueur and citrus.

Ingredients: 1 bottle white wine. 1 cup sliced strawberries. 1 jalapeno, sliced. 1/4 cup orange liqueur. 1/4 cup agave nectar. 1/4 cup lime juice. Club soda, for topping. Ice cubes.

Instructions: Put white wine, sliced strawberries, and sliced jalapeo in a large pitcher. Put in lime juice, agave nectar, and orange liqueur. Mix things together well. Put it in the fridge for at least two hours to let the flavors mix. Put ice cubes in glasses before you're ready to serve. Leave some space at the top of each glass as you pour the sangria mix into them. Add club soda to the top of each glass. If you want, you can add more strawberry slices and jalapeos as a garnish. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Tojosai

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These overnight bacon and rosemary yeasted waffles are the perfect combination of crispy and savory. The yeasted batter gives them a wonderful flavor, and the addition of bacon and rosemary takes them to the next level. Make the batter the night before for a quick and delicious breakfast in the morning!

Ingredients: 2 1/4 cups all-purpose flour. 1 packet 2 1/4 tsp active dry yeast. 2 cups whole milk, lukewarm. 3/4 cup unsalted butter, melted. 2 large eggs. 1 tbsp granulated sugar. 1 tsp salt. 8 slices bacon, cooked and crumbled. 2 tbsp fresh rosemary, chopped.

Instructions: Mix the yeast and lukewarm milk together in a bowl. Wait five minutes until it foams up. Mix the eggs, sugar, salt, and melted butter into the yeast. Combine well. Add the flour slowly and mix it in with a whisk until you have a smooth batter. There will be a lot of it. Wrap the bowl in plastic wrap and put it in the fridge for at least 8 hours or overnight. Follow the directions on the waffle iron's box to heat it up before you start cooking. Add the bacon bits and rosemary leaves to the waffle batter and mix them together. Put a little butter or nonstick spray on the waffle iron to make it slippery. Put in just the right amount of batter the amount will depend on the size of your iron to cover the wax paper. After putting the waffles in, close the iron and cook them until they are golden brown and crisp. Remove the waffles from the iron with care, and serve them hot. Have fun with your bacon rosemary yeasted waffles!

Prep Time: 15 minutes

Cook Time: 5 minutes

Repair Cafe Grand Opening

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Flavorful ribeye steaks that have been grilled and topped with a rich garlic butter sauce that has been browned. A great dish for people who love barbecues!

Ingredients: 4 ribeye steaks. 2 tsp salt. 2 tsp black pepper. 1 tsp smoked paprika. 1/2 cup unsalted butter. 6 cloves garlic, minced. 2 tbsp chopped fresh parsley.

Instructions: Preheat the grill to medium-high heat. Season ribeye steaks with salt, black pepper, and smoked paprika. Place steaks on the preheated grill and cook for 4-5 minutes per side for medium-rare, or adjust to desired doneness. In a saucepan over medium heat, melt butter. Add minced garlic and cook until browned, about 2-3 minutes. Remove steaks from the grill and let them rest for a few minutes. Pour the browned garlic butter over the grilled ribeyes. Garnish with chopped fresh parsley. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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