Outbreak of World War I 1914 (Documentary)

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Stupid simple dinners >> I make this pesto pasta once a week and it never gets old. 1. Preheat oven to 475F line baking sheet with parchment paper, add green beans. Spray with olive oil cooking spray, drizzle on some coconut aminos and season with salt, garlic and onion powder. Add diced chicken sausage to the baking sheet and bake until crispy. 2. While that bakes make your pasta. When done add pasta back to pot with chicken sausage and pesto of choice. Store leftovers in the fridge! #healthyre

DAY 5/15 COOKIES AND CREAM CAKE INGREDIENTS • 2 ½ cups flour • 1 ⅓ cups sugar • 1 tbsp corn flour • ½ cup margarine or butter • ⅓ cup unflavoured vegetable oil • 3 large eggs • 1 tsp baking powder • ½ tsp baking soda • ¼ tsp salt • 1 cup buttermilk • 2 tsp vanilla • 14 crushed Oreo cookies METHOD \t1.\tGrease your pan with butter and dust with flour. \t2.\tCream your butter, oil & sugar until fluffy. \t3.\tAdd eggs one at a time, then add half of the Buttermilk. Then Vanilla \t4.\tMix all dry in

Salmon & Orzo! Ingredients: Salmon - 2-4lbs Orzo - 1lb Carrots - 2lbs @Dan-O’s Seasoning SeaSoning Butter - 3tbsp Carrot Glaze: Melted Butter - 1/2 stick Honey - 1/2c Balsamic Vinegar - 2tbsp Salt Olive Oil Orzo: Butter - 1/2 stick Heavy Cream - 1/3c Lemon Zest - 1 Lemon Juice - 1 Salt Pepper Directions: 1. Slice the carrots in half and prepare your glaze. Combine the carrots and glaze in a bowl and mix well to coat. Add them to a parchment paper lined baking sheet and roast at 425 for 20-25mins

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