Ingredients:
1 large baked sweet potato (about a pound or so)
1-2 tsp. avocado oil
3 tablespoons tahini paste
Garlic to taste
salt to taste
1/4 tsp. cayenne pepper
1/4 tsp. smoked paprika
Directions:
Add cooled sweet potato, tahini and oil into a food processor.
Mix until smooth
add the spices and mix again.
Add to dish and either try it or put in fridge to cool.
Serve with crackers, veggies or you could even spread it on a wrap!
Ingredients:
4 cups cabbage- sliced
1 cup heavy cream
1/2 cup fresh parmesan cheese
2 tablespoons butter
1/2 to 1 tablespoon flour
2 cloves garlic- minced
1/2 cup mozzarella cheese
1/2 teaspoon salt
Directions:
Cut the cabbage and either bake it till soft or saute in additional butter
Once the cabbage is cooked set aside.
Saute butter in a large saute pan. Once butter is melted add a bit of flour and mix well till it forms into a soft roux. Add the heavy cream and still until creamy.
Add the parmesan and mozzarella until well combined.
Add the cooked cabbage and mix into cream mixture.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 cup grated fresh zucchini
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the cinnamon filling:
3 tablespoons melted butter
1/4 cup granulated sugar
1 tablespoon ground cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons milk
➤ Step By Step:
Start by preheating your oven to 375°F (190°C). Make sure to grease a loaf pan so your bread doesn’t stick.
In a large bowl, mix the flour, baking soda, baking powder, and salt. Set that aside for now.
In another bowl, combine the sugar, grated zucchini, vegetable oil, eggs, and vanilla extract. Stir until well mixed.
Now, gradually add the dry ingredients from the first bowl into the wet mixture. Just stir until everything is combined; don’t overdo it.
Pour half of your batter into the prepared loaf pan.
In a small bowl, mix the melted butter, sugar, and ground cinnamon to create the filling. Drizzle this over the batter in the pan.
Next, spoon the remaining batter on top of the cinnamon filling.
Bake your creation for about 45-50 minutes. You’ll know it’s done when a toothpick comes out clean after being inserted into the bread.
While the bread cools, mix the powdered sugar and milk to make the glaze.
Finally, drizzle the glaze over the cooled bread before slicing and serving.
Getting my hair down tomorrow and wanted to bring Brittney a few slices.
Ingredients:
1 cup butter salted or unsalted
1 cup sugar
1 cup brown sugar
2 large eggs
⅝ teaspoon vanilla extract ( To measure 5/8 teaspoon, combine 1/2 teaspoon plus 1/8 teaspoon. If you do not own a 1/8 teaspoon measuring spoon, fill a 1/4 teaspoon spoon halfway, or add a small "pinch" to a level 1/2 teaspoon)
1 ⅔ cup peanut butter
1 teaspoon baking soda
1 teaspoon baking powder
1 ¼ teaspoon salt
1 ¾ cup flour
Directions:
Cream butter and sugars. Add eggs, vanilla, and peanut butter. Beat until smooth.
Add dry ingredients and mix until soft dough forms.
Tip: Chill the dough for 1-2 hours before baking. It's easier to scoop, and the cookies bake up sturdier.
Preheat the oven to 350 degrees. Use a 2 Tbsp. sized cookie scoop to scoop dough onto parchment-lined baking sheets.
Bake cookies for 12-14 minutes. Cool completely on baking sheets.
Ingredients:
2 large English cucumbers (or 4–5 regular cucumbers), sliced ¼-inch thick
½ cup sliced grape tomatoes
1 cup shredded sharp cheddar cheese
10–12 slices bacon, cooked crispy and crumbled
Dressing
1 cup sour cream
½ cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill (plus more for garnish)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon white vinegar (or apple cider vinegar)
Directions:
Wash and slice the cucumbers.
If using regular cucumbers, sprinkle them with a little salt and let them drain in a colander for 20–30 minutes. Pat dry with paper towels.
In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, dill, salt, pepper, and vinegar until smooth.
Fold in the cucumbers, onion slices, cheddar cheese, and about three-quarters of the bacon.
Cover and refrigerate for at least 1 hour to let the flavors blend.
Before serving, top with the remaining bacon, extra shredded cheese, cucumber slices, and a sprinkle of dried dill.
It's been SO hot! Locals are saying they have never experienced heat before. Been in the upper 90's with a heat index around 110.
Not dry heat- full of humanity😖
