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Sunday 27 July 2025 17:06:40 GMT
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georgemurphy812
georgemurphy812 :
now show Ceedee lamb in a championship game or a Super Bowl
2025-07-27 19:43:40
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Bluto luvs the combo of lemon and pistachio. So this loverly confection of tart / sweet lemon, roasted salty pistachios, & powdered sugar hits all the spots. I get a 6 oz bag of lightly salted and toasted pistachios from the market and grind it down really fine in the food processor. It’s a great addition to the crust. Fresh lemon juice and zest makes this a nice smack in the face.  Try something new and fun this week. You’re going to crush it! Cheers!  Pistachio Lemon Bars Crust: 2 cups of flour  6 oz of ground fine pistachios (reserve 2 tablespoons to top the dish) 1/2 teaspoon salt  1 cup of dark brown sugar  1 cup of butter room temperature  Lemon filling 1 cup of fresh squeezed lemon juice 2 cups of granulated sugar 6 eggs 6 tablespoons of flour  Zest of one lemon Set the oven to 350 degrees F. Mix the flour, brown sugar, salt, ground pistachios, and butter together. The dough will be crumbly but will hold together. Press the dough evenly into a 9 by 12 inch glass or ceramic pan. (I line mine with parchment). Bake for about 20 mins until the edges start to brown. Set on the counter to cool for about 20 mins.  Mix the filling by adding the lemon juice and zest to the sugar and incorporate. Then add the flour and then the eggs. Whisk to combine, but don’t go crazy - you’re not trying to pack air into the eggs.  Prick the surface of the dough with a fork (don’t go all the way through) and then pour the filling mix over the crust. Bake for another 20(ish) mins till the center is firm. Let cool on the counter and then chill in the fridge for a couple hours before serving. Top powered sugar and then with the reserved pistachios and some more lemon zest. Enjoy with champagne or sangria.  The surface of these sometimes has air bubbles or even a light white haze across the top. It’s normal, it’s the process of the eggs cooking. Cheers!!  . #foodinfluencer #lemonbars #bake #baker
Bluto luvs the combo of lemon and pistachio. So this loverly confection of tart / sweet lemon, roasted salty pistachios, & powdered sugar hits all the spots. I get a 6 oz bag of lightly salted and toasted pistachios from the market and grind it down really fine in the food processor. It’s a great addition to the crust. Fresh lemon juice and zest makes this a nice smack in the face. Try something new and fun this week. You’re going to crush it! Cheers! Pistachio Lemon Bars Crust: 2 cups of flour 6 oz of ground fine pistachios (reserve 2 tablespoons to top the dish) 1/2 teaspoon salt 1 cup of dark brown sugar 1 cup of butter room temperature Lemon filling 1 cup of fresh squeezed lemon juice 2 cups of granulated sugar 6 eggs 6 tablespoons of flour Zest of one lemon Set the oven to 350 degrees F. Mix the flour, brown sugar, salt, ground pistachios, and butter together. The dough will be crumbly but will hold together. Press the dough evenly into a 9 by 12 inch glass or ceramic pan. (I line mine with parchment). Bake for about 20 mins until the edges start to brown. Set on the counter to cool for about 20 mins. Mix the filling by adding the lemon juice and zest to the sugar and incorporate. Then add the flour and then the eggs. Whisk to combine, but don’t go crazy - you’re not trying to pack air into the eggs. Prick the surface of the dough with a fork (don’t go all the way through) and then pour the filling mix over the crust. Bake for another 20(ish) mins till the center is firm. Let cool on the counter and then chill in the fridge for a couple hours before serving. Top powered sugar and then with the reserved pistachios and some more lemon zest. Enjoy with champagne or sangria. The surface of these sometimes has air bubbles or even a light white haze across the top. It’s normal, it’s the process of the eggs cooking. Cheers!! . #foodinfluencer #lemonbars #bake #baker

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