No-Bake Chocolate-Peanut Butter Drop Cookies

No-Bake Chocolate-Peanut Butter Drop Cookies

No-Bake Chocolate-Peanut Butter Drop Cookies
These simple no-bake cookies with chocolate, peanut butter, and oats are made dairy-free by using almond milk.

Combine sugar margarine almond milk and cocoa in a saucepan.

Bring to a boil about 5 minutes.

Let boil for 1 minute and remove from heat.

Stir in peanut butter until melted.

Pour in vanilla extract and almond extract and stir well.

Add oats and coconut and mix dough until combined.

Drop cookie dough by tablespoons onto wax paper.

Let set and cool completely about 30 minutes.

Cinnamon Sugarloaf

Cinnamon Sugarloaf

Cinnamon Sugarloaf
With maple sugar on top and made with Grape NutsĀ®, cinnamon sugarloaf is a delicious addition to your morning or afternoon tea.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Clean and grease a 9x5x3-inch loaf pan.

In a bowl, combine the flour, cinnamon, baking powder, and baking soda.

In a different bowl, combine the nugget cereal and the light cream.

Eggs should be beaten until light and foamy in another bowl.

White sugar, eggs, and cereal mixture are combined in a large bowl.

Stir the batter after adding the flour mixture to the cereal mixture.

Place prepared loaf pan with batter inside, then top with maple sugar.

Coconut-Lime Cupcakes

Coconut-Lime Cupcakes

Coconut-Lime Cupcakes
These incredibly simple coconut and lime cupcakes, which taste great either plain or with a frosting of your choice, let you enjoy sweet tropical flavor all year long.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Paper liners should be used in 36 cupcake cups.

In the bowl of an electric stand mixer, combine sugar and butter and beat until fluffy, about 10 minutes.

Add coconut extract and vanilla extract with the final egg as you beat in the eggs one at a time.

In a different bowl, mix 1 tablespoon flour, 1/2 teaspoon baking powder, and the nutmeg.

Buttermilk and lime juice are then thoroughly mixed into the egg mixture.

Coconut and lime zest are combined.

Using a large cookie scoop, add approximately 1/4 cup of batter to each of the prepared cupcake cups.

Asparagus Frittata

Asparagus Frittata

Asparagus Frittata
An asparagus and mushroom frittata is a quick and easy dish to prepare for breakfast, brunch, or dinner.

Set oven to 375 degrees Fahrenheit (190 degrees C).

Cooking spray should be used to coat an 8-inch square baking dish.

In a skillet, heat the olive oil over medium heat.

Cook the onion, red bell pepper, mushrooms, and asparagus, stirring frequently, for 5 to 10 minutes, or until the onion is translucent.

In the baking dish that has been prepared, spread the onion mixture.

When smooth, combine egg whites, skim milk, and a bowl; pour over onion mixture.

Add Cheddar cheese on top of the egg mixture.

Until the frittata is set in the middle and a fork inserted in the center comes out clean, bake in the preheated oven.

15-20 minutes

Grilled Veggie Skewers

Grilled Veggie Skewers

Grilled Veggie Skewers
Colorful veggie kabobs packed with garden produce (and pineapple!) brighten any meal. Serve them as a light, summery main course or flavorful side.

Preheat a grill for medium heat and lightly oil the grate.

Alternately thread pineapple chunks zucchini slices yellow squash slices mushrooms onion chunks tomatoes and bell pepper chunks onto skewers.

Whisk olive oil basil oregano salt and black pepper in a bowl; brush some of the mixture over vegetables.

Bacon Avocado Salad

Bacon Avocado Salad

Bacon Avocado Salad
This cucumber and cherry tomato salad with bacon and avocado is a favorite. On a bed of leafy greens, serve it.

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes.

Drain bacon on paper towels.

Stir cucumber tomatoes rice vinegar salt and pepper together in a bowl.

Gently stir bacon avocado cilantro and green onions into cucumber mixture.

Margaritas on the Rocks

Margaritas on the Rocks

Margaritas on the Rocks
The perfect recipe for a margarita on the rocks. Make a batch with tequila, triple sec, Grand Marnier, fresh lime juice, and sweet and sour mix.

Pour salt onto a small plate and use that to season the rims of your glasses.

The glass rims should be salted after being rubbed with lime.

Add ice to 8 glasses.

In a blender or pitcher, combine orange liqueur, triple sec, and sweet and sour mix.

Pour into mugs.

each glass with a quarter of a lime and serve.

Strawberry Fields

Strawberry Fields

Strawberry Fields
Baby greens, strawberries, cranberries, and onion in a delectable strawberry fields salad with red wine vinaigrette.

Whisk olive oil vinegar honey sugar mustard salt and pepper together in a medium bowl to make dressing.

Toss strawberries baby greens cranberries and onion together in a large bowl; top with feta cheese.

Drizzle dressing over salad to serve.

Cajun Spice Chicken Wings with Remoulade Sauce

Cajun Spice Chicken Wings with Remoulade Sauce

Cajun Spice Chicken Wings with Remoulade Sauce
Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. Chef John’s New Orleans’-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it’s easier and less messy.

Prepare spice rub by combining baking powder salt garlic powder and onion powder cumin paprika cayenne black pepper oregano and thyme in a small bowl.

Mix until thoroughly combined.

Place wings in a large bowl and toss in 3 tablespoons spice rub.

Toss wings with tongs until thoroughly and evenly coated.

Transfer to a baking rack set over a parchment-lined sheet pan.

Sprinkle a little more spice rub over each wing and let sit for 15 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Instant Pot Strawberry Iced Tea

Instant Pot Strawberry Iced Tea

Instant Pot Strawberry Iced Tea
Use your Instant Pot to make this big batch of iced tea flavored with fresh strawberry puree for a refreshing drink on a hot day.

Combine water sugar and tea bags in a multi-functional pressure cooker (such as Instant Pot).

Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 4 minutes.

Allow 25 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions about 5 minutes.

Unlock and remove the lid.

Remove tea bags using a slotted spoon.

Add strawberries to a blender and puree until smooth.

Allow tea to cool completely.

Stir strawberry puree into the cooled tea and serve over ice.