dpdsprings

[dpdsprings]

These heart-shaped brownies are delicious and full of sweetness from the chocolate chips and raspberries. Great for sharing with your family and friends at any time!

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup fresh raspberries. 1/2 cup semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C and grease heart-shaped baking pan. In a medium saucepan, melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until well combined. Add cocoa powder, flour, and salt, stirring until smooth. Fold in raspberries and chocolate chips. Pour batter into prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely before slicing into heart-shaped pieces.

Prep Time: 15 minutes

Cook Time: 25 minutes

Pinecrest Parent Council

[dpdsprings]

Make use of any leftover candy by incorporating it into these delectable cookie bars! A delicious combination of chewy cookie dough and sweet candy bites.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup brown sugar, packed. 1 large egg. 2 teaspoons vanilla extract. 1 cup assorted leftover candy, chopped. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Mix the flour, baking soda, and salt together in a bowl using a whisk. Put away. In a different large bowl, beat the softened butter and brown sugar together until the mixture is fluffy and light. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. Mix in the chocolate chips and chopped up candy that you have left over. Press the cookie dough into the baking pan so that it's spread out evenly. After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown. Take it out of the oven and let it cool down completely before you cut it into bars. Cut it into bars when it's cool and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

carmen beissner

[dpdsprings]

This dish combines the succulent flavor of grilled salmon with the refreshing taste of mango salsa, creating a perfect harmony of sweet and savory flavors. It's a delightful seafood recipe that is easy to prepare and bursting with vibrant colors and flavors.

Ingredients: 4 salmon fillets. 2 ripe mangoes, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 jalapeo pepper, seeded and minced. 1/4 cup fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm the grill up to a medium-high level. Add some olive oil, salt, and pepper to the salmon fillets. Seared salmon fillets should be cooked all the way through after 4 to 5 minutes on each side. Chop up mangoes, red bell pepper, red onion, jalapeo pepper, cilantro, lime juice, salt, and pepper. Put them all in a bowl. Combine well by mixing. Place grilled salmon on top of mango salsa and serve. I hope you enjoy your salmon with mango salsa from Nat Pagle's Catch of the Day!

Prep Time: 15 minutes

Cook Time: 10 minutes

Savanna Whitlock

[dpdsprings]

This Creamy Chicken Avocado Salad is a delightful blend of tender chicken, creamy avocado, and a tangy dressing. It's a perfect combination of flavors and textures that makes for a satisfying and healthy meal.

Ingredients: 2 cups cooked chicken, diced. 2 ripe avocados, cubed. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 2 tablespoons lime juice. 1 clove garlic, minced. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine the diced chicken, cubed avocados, cherry tomatoes, red onion, and cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, minced garlic, salt, and pepper to make the creamy dressing. Pour the creamy dressing over the chicken and avocado mixture. Gently toss everything together until well coated. Serve the creamy chicken avocado salad on a bed of lettuce leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

first presbyterian church

[dpdsprings]

For a quick and easy weeknight dinner, these chicken burrito bowls are great. They are tasty and filling because they are full of flavorful things like seasoned chicken, rice, beans, and avocado. Plus, they're easy to put together!

Ingredients: 2 cups cooked rice. 1 lb chicken breast, diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 avocado, sliced. 1/2 cup salsa. 1/4 cup shredded cheese. 1/4 cup sour cream. Fresh cilantro, for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Spice up the chicken breast pieces in the pan with cumin, chili powder, garlic powder, onion powder, salt, and pepper. It will take about 6 to 8 minutes of cooking until the chicken is golden brown and fully cooked. Put cooked rice, chicken that has been seasoned, black beans, corn kernels, avocado slices, salsa, shredded cheese, and sour cream in serving bowls. Add fresh cilantro as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Providers Day Out

[dpdsprings]

Enjoy the delicious flavors of the sea with this rich Crab & Shrimp Soup. This soup is rich, flavorful, and filling. It's great for a cozy night in or a special event.

Ingredients: 1/2 lb crab meat. 1/2 lb shrimp, peeled and deveined. 4 cups seafood broth. 1 cup heavy cream. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1/4 cup white wine. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the minced garlic and chopped onion. Cook until the onions are soft. Mix in the paprika and flour, and cook for one to two minutes. Slowly add the white wine and keep stirring until the mixture gets thick. Bring the seafood broth to a slow boil. When it starts to bubble, add the shrimp and crab meat. After 5 to 7 minutes, the seafood should be fully cooked. Add the heavy cream and season with pepper and salt to taste. Let it cook for another two to three minutes. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Eva gonzalez

[dpdsprings]

Enjoy a delicious and gluten-free breakfast with these egg-free tomato dosa crepes. They are flavorful, crispy, and perfect for a wholesome morning meal.

Ingredients: 1 cup rice flour. 1/4 cup chickpea flour. 1/4 cup tomato puree. 1/4 cup water. 1/2 tsp cumin seeds. 1/2 tsp salt. 1/4 tsp turmeric powder. 1/4 tsp red chili powder. 1/4 tsp asafoetida hing. Oil for cooking.

Instructions: In a mixing bowl, combine rice flour, chickpea flour, tomato puree, and water to form a smooth batter. Add cumin seeds, salt, turmeric powder, red chili powder, and asafoetida to the batter. Mix well. Heat a non-stick skillet or dosa pan over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the skillet and spread it into a thin circle, similar to a dosa or crepe. Cook for a few minutes until the edges start to lift and the bottom turns golden brown. Flip the crepe and cook the other side until it's cooked through and crispy. Repeat the process with the remaining batter, adding a little oil to the skillet before each crepe. Serve hot with your favorite chutney or dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Rancho 2 Rios