Tasty Toothpick Appetizers
When I introduced them to the family 11 yrs ago, they flipped over these tasty little treats. The key is to eat all the ingredients at once to experience the most amazing flavor you ever tasted!
Onto each toothpick place one piece of sausage one cherry one olive and one cube of cheese.
Arrange them neatly on a plate.
Eat the entire contents of the toothpick at once but don’t eat the toothpick!
Grandma’s Corn Flake Coconut Macaroons
The batter for these coconut macaroons contains corn flakes, which give them an intriguing and crunchy twist.
Preheat oven to 300 degrees F (150 degrees C).
Grease a baking sheet.
Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
Gradually beat sugar 1 tablespoon at a time into egg whites until fully incorporated.
Stir salt and vanilla extract into egg whites until thoroughly mixed.
Fold coconut and corn flakes into the mixture.
Drop coconut mixture by the teaspoon onto the prepared baking sheet.
Bake cookies in the preheated oven until lightly crisp 20 minutes.
Transfer cookies to wire rack to cool at least 15 minutes.
Buttered noodles with Parmesan cheese are simple to make and perfect to serve either as-is as a main dish or as a side with steak, chicken, pork, or meatballs.
Fill a large pot with lightly salted water and bring to a rolling boil.
Stir in fettuccine bring back to a boil and cook pasta over medium heat until tender yet firm to the bite 8 to 10 minutes.
Drain and return pasta to pot.
Corn and Avocado Salad
A delicious corn salad that tastes fresh and savory. Throughout the year, yellow sweet corn works just as well with this recipe as it does with silver queen corn in the summer.
In a big deep skillet over medium-high heat, cook bacon until it is evenly browned.
Drain the crumble and reserve it.
Combine the lettuce, red bell pepper, green onions, and corn in a large bowl and stir to combine.
Add the cubed avocado slowly while stirring.
Whisk the red wine and vinegar dressing, the blue cheese dressing, and the honey in a separate small bowl.
Toss the salad after adding the dressing mixture.
Just before serving, add bacon to keep it crunchy.
Chocolate Almond Pumpkin Bread
For a fresh take on a beloved breakfast treat, traditional pumpkin bread batter is enriched with chocolate chips and almonds.
Preheat oven to 350 degrees F (175 degrees C).
Spray the inside of a 9×5-inch loaf pan with cooking spray.
Mix flour sugar baking soda salt cloves cinnamon nutmeg pumpkin pie spice and baking powder together in a large bowl.
Add pumpkin puree vegetable oil water and eggs; beat until well incorporated and smooth.
Gently stir in chocolate chips and almonds.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean 1 hour and 15 minutes.
Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
Festive Fruit Salad with Yogurt-Orange Dressing
Galia melon, lettuce, red apples, and pomegranate seeds are combined in this salad along with a straightforward dressing made from Greek yogurt and orange juice concentrate.
Lettuce should be thoroughly rinsed and dried.
Bite-sized chunks should be cut using a stainless steel knife.
Place pieces of melon, grapes, and apple on top of the lettuce or combine with it.
Pomegranate seeds should be added on top.
Pour over the fruit salad after combining Greek yoghurt and orange juice concentrate.
Grilled Corn on the Cob
The simplest, least complicated way to serve tender, sweet, buttery corn all summer long is to grill it on a cob in foil. Ideal for any summertime barbecue.
Set an outdoor grill to high heat and give the grates a quick oiling.
Pull back the corn husks to reveal the silk.
Each piece of corn should have 1 tablespoon butter, salt, and pepper.
nearby husks Each corn ear should be tightly wrapped in aluminum foil.
This omelet is a unique take on breakfast and is excellent for the keto diet because it is made with asparagus, green pepper, ham steak, and Provolone cheese.
Heat olive oil in a pan over medium heat; add onion and green pepper.
Cook and stir until onion is slightly brown about 5 minutes.
Stir in ham and garlic salt.
Beat eggs asparagus and milk together with a whisk or a fork in a bowl; pour over ham mixture.
Add whole Provolone cheese slices or break them into pieces.
Cook until eggs begin to set about 3 minutes.
Gently fold the omelet in half; cook until cheese melts about 2 minutes.
Cashew Sour Cream
Made with cashews instead of dairy, this vegan sour cream can be used as a topping for any soups, chili, or taco dishes you usually top with sour cream.
Place cashews in a bowl and cover with a few inches of water.
Let soak until soft 8 hours to overnight.
Drain and rinse cashews; transfer to a high-powered blender.
Add 4 tablespoons water lemon juice vinegar and salt.
Blend until cashews are finely ground.
Scrape down the sides of the blender and add remaining water; blend until very smooth.
Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.
Coconut Raspberry Smoothie
This coconut raspberry smoothie, with pecans, banana, and flax meal, is a hearty way to start the day and is paleo-friendly!
Blend dates, pecans, bananas, raspberries, coconut oil, and flax meal in a blender with water.
Mix until uniform.