Teachers In Tiaras

Tofu cubes are marinated in a savory miso glaze and baked to perfection in this tasty vegan and gluten-free version of traditional tofu dengaku.

Ingredients: 1 block extra firm tofu. 2 tablespoons miso paste. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 tablespoon soy sauce. 1 tablespoon water. 1 teaspoon sesame oil. 1 teaspoon grated ginger. Sesame seeds for garnish. Sliced green onions for garnish.

Instructions: Press tofu to remove excess water, then cut into cubes. In a bowl, mix miso paste, maple syrup, rice vinegar, soy sauce, water, sesame oil, and grated ginger to make the glaze. Coat tofu cubes with the glaze mixture and let marinate for at least 30 minutes. Preheat oven to 400F 200C. Place marinated tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until tofu is golden brown and glazed. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 40 minutes

Cook Time: 30 minutes

Enjoy the smooth, creamy goodness of vegan matcha coconut ice cream, a tasty treat that tastes great with the earthy notes of matcha and the cool flavors of coconut.

Ingredients: 2 cans coconut milk. 1/2 cup maple syrup. 2 tablespoons matcha powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put coconut milk, maple syrup, matcha powder, vanilla extract, and salt in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours, or until it is firm. Enjoy matcha coconut ice cream with scoops.

Prep Time: 10 minutes

Cook Time: 0 minutes

With pumpkin puree and warm spices added, these Slow Cooker Pumpkin Pie Cinnamon Rolls are a delicious twist on regular cinnamon rolls. They're great for a cozy fall breakfast or dessert.

Ingredients: 1 can 8 oz refrigerated crescent rolls. 1/2 cup canned pumpkin puree. 1/4 cup brown sugar. 1 teaspoon pumpkin pie spice. 1/4 cup chopped pecans optional. 1/4 cup powdered sugar. 1 tablespoon milk.

Instructions: Unroll the crescent rolls and press the seams together to form a rectangle. Spread pumpkin puree evenly over the dough. Sprinkle brown sugar, pumpkin pie spice, and chopped pecans over the pumpkin puree. Starting from the long edge, roll the dough into a log. Cut the log into 8 equal slices. Place the slices in a greased slow cooker. Cover and cook on low for 2-3 hours, until the rolls are cooked through. In a small bowl, whisk together powdered sugar and milk to make the glaze. Drizzle the glaze over the warm cinnamon rolls before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

These S'mores cupcakes are a fun take on the traditional treat you get around a campfire. They're a great dessert for any event because they have a graham cracker crust, a chocolate cupcake middle, and a toasted marshmallow top.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsweetened cocoa powder. 1 1/2 cups granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup whole milk. 1 cup mini marshmallows. 1/2 cup semisweet chocolate chips. 1/2 cup crushed graham crackers. 1/4 cup mini marshmallows for topping.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Grain cracker crumbs and melted butter should be mixed together in a bowl until the crumbs are evenly covered. Put a small amount of this mixture in the bottom of each cupcake liner to make the crust. Mix the flour, baking powder, baking soda, salt, and cocoa powder in a different bowl using a whisk. Mix the sugar and eggs in a different bowl until they are light and fluffy. Add the vanilla extract and mix it in well. Add the dry ingredients and milk to the sugar and egg mixture one at a time, beginning with the dry ingredients and ending with the milk. Don't mix any further than that. Add mini marshmallows and chocolate chips to the batter and mix them in well. Fill up each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. As soon as you take the cupcakes out of the oven, cover them with crushed graham crackers and mini marshmallows. If you want the marshmallows to get toasty and golden brown, put the cupcakes back in the oven and broil them for one to two minutes. After baking, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty S'mores cupcakes!

Prep Time: 25 minutes

Cook Time: 20 minutes

With these delicious Honey-Spice Gingerbread Cookies, you can enjoy the warm flavors of the holiday season. Honey, ginger, cinnamon, and cloves provide the perfect balance of sweetness and spice in these cookies. They're a festive treat that's ideal for sharing with family and friends.

Ingredients: 1/2 cup butter, softened. 1/2 cup brown sugar, packed. 1/3 cup honey. 1 egg. 2 cups all-purpose flour. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: In a mixing bowl, cream together the softened butter and brown sugar until smooth. Add the honey and egg to the mixture, and beat well. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. Divide the dough in half and shape each half into a disk. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out each dough disk on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the tasty flavors of a classic banana split without feeling bad about it. This Skinny Banana Split Protein Smoothie is full of protein, vitamins, and minerals, so it's a great healthy breakfast or drink after a workout. It tastes great and doesn't have many calories, so you can satisfy your sweet tooth without giving up on your fitness goals.

Ingredients: 1 ripe banana. 1/2 cup frozen strawberries. 1/2 cup non-fat Greek yogurt. 1 scoop vanilla protein powder. 1 cup unsweetened almond milk. 1 tablespoon cocoa powder. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes. 1 tablespoon honey optional for added sweetness. Sliced banana and strawberries for garnish. 1 maraschino cherry for garnish.

Instructions: Put the ripe banana in a blender after peeling it. Vanilla protein powder, almond milk, cocoa powder, vanilla extract, and ice cubes should all be added to the blender along with the frozen strawberries. At this point, you can add a tablespoon of honey if you want the smoothie to be sweeter. Mix everything together until it's smooth and creamy. Get a tall glass and pour the smoothie into it. Add a maraschino cherry on top and slice a banana and a strawberry to decorate. Enjoy your guilt-free Skinny Banana Split Protein Smoothie right away!

Prep Time: 10 minutes

Cook Time: 0 minutes

This tasty slow cooker recipe makes a dish that's perfect for a cozy dinner by combining soft pork roast with the sweetness of apple cider and apples. Along with the salty pork, the apple cider gravy gives it an extra layer of richness.

Ingredients: 3 lb pork shoulder roast. 1 cup apple cider. 1 onion, sliced. 2 cloves garlic, minced. 2 apples, peeled, cored, and sliced. 1/2 cup chicken broth. 2 tbsp apple cider vinegar. 1 tsp dried thyme. Salt and pepper to taste. 2 tbsp cornstarch. 2 tbsp water.

Instructions: Place pork roast in slow cooker. Add sliced onions, minced garlic, and sliced apples on top of the roast. In a bowl, mix apple cider, chicken broth, apple cider vinegar, dried thyme, salt, and pepper. Pour over the pork and apples. Cover and cook on low for 8 hours or until pork is tender. Once cooked, remove pork and apples from slow cooker and keep warm. Strain the liquid from the slow cooker into a saucepan. In a small bowl, mix cornstarch and water until smooth. Stir cornstarch mixture into the strained liquid in the saucepan. Cook on medium heat until the gravy thickens, stirring constantly. Serve pork roast with apple slices and drizzle with apple cider gravy.

Prep Time: 15 minutes

Cook Time: 480 minutes

On a hot day at the beach, Sangria by the Seaside is a fruity drink that will cool you down. Mixing red wine, citrus flavors, and mixed berries makes a tasty drink that goes well with the salty air and the sound of waves crashing.

Ingredients: 1 bottle of red wine. 1/4 cup brandy. 1/4 cup orange liqueur. 1/4 cup sugar. 2 cups orange juice. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 2 cups mixed berries strawberries, raspberries, blueberries. 2 cups sparkling water or club soda. Ice cubes.

Instructions: Put red wine, brandy, orange liqueur, and sugar in a large pitcher. Mix the sugar in until it's gone. Orange slices, orange juice, lemon, and lime should be added. Add the mixed berries slowly and stir. Put in the fridge for at least two hours, or until you're ready to serve. Add club soda or sparkling water right before serving. If you want, you can serve it over ice cubes in glasses with extra fruit slices on top.

Prep Time: 10 minutes

Cook Time: 0 minutes

A hearty and comforting beef stew cooked slowly in a crockpot, perfect for busy days or when you want a warm meal ready when you come home.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, peeled and diced. 4 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup frozen peas. 4 cups beef broth. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put potatoes, carrots, onion, garlic, frozen peas, and beef stew meat in a slow cooker. Put tomato paste, thyme, rosemary, salt, and pepper in a separate bowl and mix them together. Pour the broth mix over the things that are already in the slow cooker. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the rice and beef are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Grapefruit Yogurt Cake is a delightful and tangy dessert that's perfect for citrus lovers. The addition of yogurt makes the cake moist and tender, while the grapefruit glaze adds a zesty sweetness. Enjoy a slice with a cup of tea or coffee!

Ingredients: 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 1 cup plain yogurt. 1 cup granulated sugar. 3 large eggs. 1/2 cup vegetable oil. 1 tsp vanilla extract. Zest of 1 grapefruit. 1/4 cup fresh grapefruit juice for cake. 1/4 cup fresh grapefruit juice for glaze. 1 cup powdered sugar.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch round cake pan. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the yogurt, sugar, eggs, vegetable oil, vanilla extract, grapefruit zest, and 1/4 cup of grapefruit juice for the cake. Mix until smooth and well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the greased cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the grapefruit glaze. In a small bowl, whisk together 1/4 cup of fresh grapefruit juice and powdered sugar until you have a smooth glaze. Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. After 10 minutes, remove the cake from the pan and place it on a wire rack to cool completely. Once the cake has cooled, drizzle the grapefruit glaze over the top of the cake, allowing it to drip down the sides. Slice and serve your delicious Grapefruit Yogurt Cake with Grapefruit Glaze!

Prep Time: 15 minutes

Cook Time: 35 minutes

Mario's Chicken Saltimbocca is a delightful dish marrying the flavors of tender chicken, salty prosciutto, tangy capers, and refreshing grapefruit. This recipe offers a burst of Italian-inspired flavors that dance on your taste buds.

Ingredients: 4 chicken breasts, pounded thin. 8 slices prosciutto. 1/4 cup all-purpose flour. Salt and black pepper to taste. 4 tablespoons unsalted butter. 1/4 cup white wine. 1/4 cup chicken broth. 2 tablespoons capers, drained. 1 grapefruit, peeled and segmented. Fresh parsley, chopped, for garnish.

Instructions: Add salt and pepper to the chicken breasts. On each chicken breast, put two slices of prosciutto. Coat the chicken in flour and shake off the extra. Melt the butter in a big pan over medium-low heat. Put chicken breasts in the pan and cook for three to four minutes on each side, until they turn golden brown. Take the chicken out of the pan and set it aside. Clean out the pan by adding white wine and scraping up any browned bits. Put capers and chicken broth in the pan and let them cook for two minutes. Put the chicken back in the pan and cook it until it's warm all the way through. Before serving, put grapefruit segments on top of the chicken and sprinkle parsley on top of that.

Prep Time: 20 minutes

Cook Time: 15 minutes

Andouille sausage and slow-cooked beans make this dish comforting and hearty. It has all the rich flavors of Creole food. The slow cooking makes it possible for the flavors to blend perfectly, making a hearty meal that's great for cold days.

Ingredients: 1 lb dried red kidney beans, rinsed and picked over. 1 lb andouille sausage, sliced. 1 large onion, chopped. 1 green bell pepper, chopped. 2 stalks celery, chopped. 4 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 6 cups chicken broth. 2 bay leaves. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and black pepper to taste. Cooked rice, for serving. Chopped green onions, for garnish.

Instructions: Put onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, bay leaves, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper in a slow cooker. Add the kidney beans and andouille sausage. Leave the lid on and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beans are soft. Once done, take out the bay leaves and throw them away. Put the soup on top of cooked rice and top with green onions that have been chopped.

Prep Time: 20 minutes

Cook Time: 480 minutes

This clean eating slow cooker chicken quinoa recipe is packed with protein and nutrients, making it a healthy and satisfying meal option. With simple ingredients and minimal prep, it's perfect for busy weeknights.

Ingredients: 1 lb chicken breasts, boneless and skinless. 1 cup quinoa, rinsed. 2 cups chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can 14 oz diced tomatoes, undrained. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Place chicken breasts in the slow cooker. Add quinoa, chicken broth, onion, garlic, red bell pepper, diced tomatoes, paprika, oregano, salt, and pepper. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and quinoa is tender. Before serving, shred the chicken using two forks and stir well. Garnish with fresh chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

This DrizzleandDip seafood paella is a colorful and tasty dish that shows off the best seafood. There is a lot of flavor in every bite thanks to the saffron and smoked paprika in the rich broth. The shrimp, mussels, and calamari add a range of tastes and textures, and the Arborio rice makes the base creamy and comforting. It's a great dish to serve to guests or for a special dinner during the week.

Ingredients: 1 cup Arborio rice. 2 cups seafood broth. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 tomato, diced. 1/2 teaspoon saffron threads. 1/2 teaspoon smoked paprika. 1/2 cup white wine. 1/2 pound shrimp, peeled and deveined. 1/2 pound mussels, cleaned and debearded. 1/2 pound calamari rings. 1/2 cup frozen peas. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, and bell peppers. Cook until softened, about 5 minutes. Stir in diced tomato, saffron threads, and smoked paprika. Cook for another 2 minutes. Add Arborio rice and stir to coat with the vegetables and spices. Pour in white wine and cook until it's mostly absorbed. Gradually add seafood broth, stirring frequently, until the rice is cooked through and creamy, about 20 minutes. While the rice is cooking, season shrimp, mussels, and calamari with salt and pepper. In a separate pan, heat olive oil over medium-high heat. Add the seafood and cook until shrimp turn pink, mussels open, and calamari is opaque, about 5 minutes. Once the rice is cooked, add the cooked seafood to the skillet with the rice. Stir in frozen peas and cook for another 2 minutes. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

These succulent Dr. Pepper ribs are slow-cooked to perfection, resulting in tender, flavorful meat that pairs perfectly with the sweetness of Dr. Pepper and the smokiness of barbecue sauce. It's a delightful summer dinner option that will leave everyone wanting more!

Ingredients: 4 lbs beef ribs. 1 can Dr. Pepper soda. 1 cup barbecue sauce. 1/4 cup brown sugar. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste.

Instructions: In a bowl, mix together barbecue sauce, brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper. Place beef ribs in the slow cooker. Pour Dr. Pepper over the ribs. Spread the barbecue sauce mixture evenly over the ribs. Cover and cook on low for 8 hours or until the meat is tender and falls off the bone. Once done, remove the ribs from the slow cooker and brush with additional barbecue sauce if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

These Grilled Baby Portabella Pesto Flatbreads are a delicious and quick option for pizza night. The earthy flavor of baby portabella mushrooms pairs perfectly with the vibrant pesto and fresh toppings. Grill them to perfection for a crispy and cheesy delight!

Ingredients: 4 small flatbreads. 1 cup baby portabella mushrooms, sliced. 1/2 cup pesto sauce. 1 1/2 cups mozzarella cheese, shredded. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. Olive oil for brushing. Salt and black pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put some olive oil in a skillet and add the sliced baby portabella mushrooms. Cook them over medium-low heat until they are soft and slightly browned. To taste, add salt and black pepper. Put olive oil on one side of each flatbread. Put them on the grill grates with the oiled side down. Cook for about two minutes, or until they have grill marks and are a little crispy. Spread a lot of pesto sauce on the side of each flatbread that was grilled after taking them off the grill. Spread the mushrooms that have been sauted, mozzarella cheese, cherry tomatoes, and red onion slices out evenly on top of the pesto sauce on each flatbread. Put the lid back on the grill and cook the flatbreads for another 5 to 7 minutes, until the cheese is melted and bubbling and the bread is crispy. Take the flatbreads off the grill and top them with shredded fresh basil. Take the flatbreads and cut them into wedges. Serve them hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Elevate your Christmas feast with this smoky maple glazed ham. The combination of sweet maple syrup, tangy Dijon mustard, and smoky undertones will make this a holiday favorite.

Ingredients: 1 whole ham 8-10 lbs. 1 cup maple syrup. 1/2 cup Dijon mustard. 1/4 cup apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup chopped fresh parsley for garnish.

Instructions: Get your smoker ready by heating it up to 250F 120C. Cut the ham's surface into diamond shapes that are about 1/4 inch deep. Mix maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, black pepper, and cayenne pepper in a small bowl. Use a whisk to make the glaze. Use half of the glaze to brush on the ham, making sure to get it into the scored areas. Put the ham in the smoker and cook it for 4 hours, basting it every hour with the rest of the glaze. Take the ham out of the smoker and let it sit for 15 minutes before cutting it. Add some chopped fresh parsley on top and serve.

Prep Time: 20 minutes

Cook Time: 240 minutes