Cards for all occasions

Bird's Party Notecard by Vicki Sawyer, Greeting Card. Birds Wearing Hats

Rock on! – Happy birthday to the mane man! – Lion

134K views · 10K reactions | Today I’m going to share with you my super easy and delicious creamy Pumpkin Spiced Arroz Con Leche, also known as rice pudding! This delightful twist on a classic dessert combines the warm, comforting flavors of pumpkin spice with the rich, creamy texture of traditional arroz con leche. Perfect for cozy fall evenings or any time you crave a sweet and satisfying treat, So I hope you enjoy it just as much as we do! ❤️ Tip- want it more runny add more milk! Keep in mind as it cools the rice will thicken ☺️ Ingredients 1/2 cup sugar Pinch of salt 2 cinnamon sticks 7 all spice berries 3 whole cloves 2 cups long grain white rice 2-5 cups of milk 1 can evaporated milk 1 can sweetened condensed milk 2 tsp Mexican vanilla blend 1 tsp pumpkin pie spice 1 can 100%pure pumpkin 1 serving of love 💕 #arrozconleche #arrozconlecherecipe #riceñudding #pumpkinspice #pumpkinspiced #mexicanrecipes #recetasmexicanas #recetasfaciles #mexicandessert #ricerecipe #postre #piedecalabaza | Claudia | cooking_con_claudia · Original audio

14K reactions · 4.1K shares | Caprese Roasted Asparagus 💚❤️  Recipe👇🏻   The great thing about this fabulous dish is that it can simply be done on one sheet pan making it as easy as it is delicious. 💫   Ingredients 1 lb. asparagus, stalks trimmed  Extra-virgin olive oil   Kosher salt and freshly ground black pepper  1 cup shredded mozzarella  2 c. cherry tomatoes, halved  1/2 cup sliced fresh basil     Preheat oven to 425F.   On a large baking sheet, toss asparagus with olive oil and season with salt and pepper.   On the other side of the baking sheet, toss cherry tomatoes with olive oil and season with salt and pepper. Roast for 10 minutes.  Remove from oven and sprinkle mozzarella on the asparagus. Roast 10 more minutes. If you’d like, finish under the broiler to get a char on the cheese.     Meanwhile, make balsamic glaze    When asparagus is done, move to a serving platter. Toss the tomatoes with the basil and top the asparagus with them. Drizzle with balsamic glaze     Balsamic Glaze:  2 cups balsamic vinegar    Heat balsamic vinegar in a small pot over medium heat. Bring to a gentle boil, then reduce to simmer, stirring occasionally, until the vinegar thickens and is reduced (about 15 minutes). It should be thick enough to coat the back of a spoon.
Remove from heat and allow to cool. Glaze will continue to Thicken as it cools.   ( By: @dianemorrisey ) 🫶🏻 Thank you   .  .  .  .  #easyrecipe #lunchidea #dinneridea #recipeinspiration #easyasparagus #asparagus #capresedasparagus #vegetable #tomato #mozzarella #asparagusrecipe | Goodies Channel | mediterraneanrecipes.diet · Original audio

1.1M views · 20K reactions | CHILE RELLENOS CASSEROLE Making Chile Rellenos Has NEVER Been This EASY and BEST PART, No FRYING!!! If you struggle making chile rellenos then this recipe is for YOU ☺️🤤 you can find the full recipe on my YouTube channel ❤️ | Cooking Con Claudia | Cooking Con Claudia · Original audio

848K views · 37K reactions | Green pozole for all my lovers of meat and corn! this in an authentic recipe I developed enjoy ) #pozole | By Davis Johnson | Make pozole verle, one of Mexico's greatest dishes of all time. To a large stock pot, we're going to add one gallon of water. Now we're going to add six cloves of garlic, a couple sprigs of fresh cilantro, half an onion, that's a big boy, and a generous pinch of kosher salt. Drop in three chicken thighs with the skin on, four chicken legs with the skin on as well and two nice and meaty breasts. Simmer this until our chicken is tender about 40 to 45 minutes. For the green sauce, we're going to do one pound of tomatoes without any of the husk, two poblano peppers. Quint the seeds for some heat. Two serrano peppers. A little bit of bacon fat. Roast at 400 degrees till beautifully charred. When the chicken's done boiling, use the garlic and onion and put it in the blender. Add all your tomatillos and your peppers. To Mexican oregano, two epasot leaves, nice bunch of that Mexican green if you know what I mean. Salt to taste, make sure you're always tasting. Little bit of cumin. Put one packet of chicken bouillon and we blend. Cook your sauce for about five minutes just until it changes colors and gets a little darker. Shred all your chicken and discard all the skin and bones. Chicken goes into the broth. Then two cans of drained harmony and then that salsa verde we just made. Now simmer for an additional five to seven minutes and you just made pozole verde. Cheers. Whoa. Everything just comes together so perfectly. Now you can make a deal cook away okay?

387K views · 22K reactions | Here’s the deal with this cake… It went viral last year for a reason! My Copycat “Tom Cruise” White Chocolate Coconut Bundt Cake is so insanely delicious, so moist and so flavorful!!! If you’re not in LA and can’t get the real deal from the famous Doan’s Bakery, then you’ve got to try my recipe. The cake has coconut cream and coconut emulsion, giving it a beautiful coconut flavor, while also creating a tender and moist crumb. We also add toasted coconut and toffee bits to the bottom for a caramelized crunchy texture. And then top it off with coconut buttercream and shredded coconut, just like the real deal. Comment below and I’ll send you a link to my recipe, along with the video tutorial for how to make it, now on my YouTube Channel. Cant wait for you to try it!!! #cakebycourtney | Courtney Rich | Isaintjames · Do Do Do

818K views · 17K reactions | EASY MEDITERRANEAN GRILLED COD! This is one of the easiest and most delicious fish dishes that you will ever make! Fresh cod fillets spiced with Middle Eastern flavors and lots of veggies! Follow @ruhamasfood for more💙 RECIPE BELOW . דג קוד צלוי עם ירקות! מעדן בכלום עבודה😍 . Recipe: Ingredients- Fresh wild cod fillets (around 2.5 pounds) 6 Campari tomatoes, cut to quarters 10 cherry tomatoes 2 peppers, cut to chunks 1 shallot, cut to quarters 1/2 red onion, cut to quarters 1 jalapeño pepper, cut to stripes without the seeds 1 lime, sliced to circles 1 lemongrass, cut on the long side Handful of fresh basil Spices mix ingredients- 1 teaspoon of salt 1/2 teaspoon of black pepper 1 teaspoon of paprika 1 teaspoon of coriander 1/2 teaspoon of cumin 1 teaspoon of sumac Put all the spices in a bowl and mix them. Fish topping ingredients- 6 tablespoons of olive oil 1 teaspoon of date syrup Juice from 1/2 lemon Method- 1. Preheat the oven to 420F / 220C. 2. Place the cod fillets in the center of a baking pan with parchment paper. 3. Arrange all the veggies and fresh basil around the fish. 4. Add the lemongrass on top of the veggies. 5. Sprinkle the spices mix on top of the fish and the vegetables. 6. Drizzle olive oil, date syrup and lemon juice on the fish. 7. Massage the fish with your hands to make sure everything is covered with the spices. 8. Bake it on 420F for 25 minutes. 9. Transfer to convection broil on 450F for 7-8 minutes to get a nice golden brown color. 10. Remove the lemongrass and serve! Enjoy! Ruhama🤍 . . #fishrecipes #fishdish #sumac #grilledfish #fishfordinner #onepan #ruhamasfood | RuhamasFood

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