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Bake an egg in the hollow of an avocado. This is relevant to my interests.
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Bacon Egg Breakfast Cups Prep Time: 5 minsCook Time: 8 mins ingredients: 4 eggs 4 slices of precooked bacon (if you are using raw bacon, make sure to heat it up so it is cooked about 50% before placing it into the molds) directions: 1. Preheat oven to 400F. Spray muffin tin with pam spray. 2. Line muffin pans with bacon so that it circles each mold. 3. Break an egg into the center of each mold. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.
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Homemade pretzel rolls! I may never need to buy bread again.
The Sarasota 1 large bottle of Moscato or Riesling Wine 1 can of raspberry lemonade concentrate a splash of sprite crushed raspberries mix all ingredients together and enjoy!
Rainbow fruit kabobs. Made these for my sister's baby shower.
Cinni Minis. Recipe uses crescent rolls but I bet you could use the new crescent "sheets".
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Lemonade with raspberry ice cubes. This would be great for a party; large quantities of lemonade, guests choose from raspberry, strawberry, peach, mango, etc. flavored cubes. YUM!!
i'm not a fan of regular twinkles but these homemade ones sounds awesome and delicious!
100 Healthy Snack Ideas to help you reach your weight loss goals! (Also includes printable version so you can put it on your fridge to remind you)
Baked smores in bite size bits? I might have just died and gone to heaven.
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This is so addictive! 1 (1 oz) package ranch dressing mix 1/4 cup canola or vegetable oil 1/2 t garlic powder (or to your taste) salt to taste 1 box or bag oyster crackers Preheat oven to 250°. In a large mixing bowl, combine first 5 ingredients and mix well. Stir in oyster crackers mix to coat. Pour crackers onto a large cookie sheet. Bake 15 minutes, stirring every 5 minutes or so. Cool and add to a covered container.
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Am I the only person who hasn't heard of "cooler corn"? As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blind-sided by the simple genius of this method for cooking loads of corn on the cob perfectly. I was hepped to it while visiting my family in Maine . Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster. Then my sister, a capable Maine cook with years of camping experience, says "let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed. Then nothing. When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours. Turns out, Cooler Corn is pretty well known among the outdoorsy set but for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know
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