French Toast with Strawberry Syrup and Almond is without a doubt one of the easiest and best dairy-free recipe you can serve for breakfast. This crunchy French toast is on the most wanted list for breakfast for my entire family.

I like a quick family breakfast recipe, and this French toast with strawberry syrup and almonds is a perfect combination. I like the mix of flavors that is a fun game of jelly and peanut butter. Also, the fact that this toast is dairy-free gives it even more value! The almond milk is just as tasty as cow milk, but much lower in calories!

As a crust on this French toast, I used chopped almonds to create a nice texture for every bite. If you’re not a morning person, this type of breakfast could make you become. The smell of that tasty strawberry syrup will make you look forward to a new day.

How to make French Toast with Strawberry Syrup and Almond

• Mix the sugar and strawberry in a medium size saucepan and add half a cup of water. Mix to combine nicely. When it’s about to boil, reduce the heat so it’s just below the boiling point. Stir and crush the strawberries against the sides of the pan. Cook for about 15 minutes, until it’s thick enough, for your taste.
• Whisk the eggs together with milk and move to a baking dish, while the sauce is cooking.
• Slice the bread and dip each piece in almond milk and egg mixture, press both sides of the bread into the chopped walnuts, press as much as possible to coat it nicely.
• Heat the griddle on medium temperature heat, and add one tablespoon of margarine.
• Add the bread slices and cook for about three minutes, before turning the sides. Cook until they’re browned.
• Move to a plate and top with roasted strawberry syrup. Enjoy!

Ingredients

• Three cups of strawberries
• A quarter cup of sugar
• Three whole eggs
• A teaspoon of almond or vanilla extract
• One and a half cups of almond milk
• Eight slices of bread, brioche
• A cup of chopped almonds
• Two tablespoons of margarine, dairy free

This Buffalo Chicken Dip is the best! Filled with tender chopped chicken, sour cream, three types of delicious cheeses, and McCormick Buffalo Seasoning mix, which has a spicy hot sauce everyone loves!

This Buffalo chicken is a perfect example of the presentation of New York. Although it is very popular in New York, this Buffalo chicken is loved all over the state, not just in Buffalo, NY.

Thanks to the availability of recipes on the internet, it’s slowly taking over the world and becoming famous all over the globe, just like this French onion dip!

Three different types of lovely cheeses, sour cream, and seasoning, and loaded with fresh chicken for warmth and fantastic taste.

Buffalo Chicken Dip

If you want to be your town’s most popular host, this is for you. It is so cheesy, so creamy, and flavorful that your guests and friends won’t be able to get enough because it will disappear fast! I like the hot taste of the sauce. And by adding freshly chopped green onions and blue cheese, it’ll be heavenly.

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Ingredients

• Package McCormick’s Buffalo Wings Seasoning Mix
• 8 ounces of cream cheese
• Cup of sour cream
• 1 cup of Cheddar cheese, shredded
• 1 1/2 cups of chicken. (Cook it first)
• Optional, sliced green onions, blue cheese

Instructions

• Heat the oven to 350° Fahrenheit. Take a medium size bowl and mix cream cheese, ½ cup of the Cheddar cheese, sour cream, and seasoning mix. We recommend ( McCormick Buffalo Seasoning mix ). Stir in the chicken.
• Take the 8-inch pan, grease it lightly, and spoon the content in. For the topping, use the remaining about half a cup of Cheddar cheese.
• Cook for about 20-25 minutes until it’s heated all the way through.
• If you want, you can add blue cheese and green onions at the end; I definitely recommend it.

Classic Devil’s eggs are the best choice for festive celebrations and parties. Simple and perfect, this traditional recipe for deviled eggs the best. I promise that this will be your favorite recipe for classic deviled eggs. Also they will be favored by your family and anyone who eats them!

Classic Deviled Eggs

I really like organizing parties. Each time I have guests when it’s time to bring an appetizer in, these deviled eggs are what is being served. Every time, without exception it’s great to see how my guests go crazy when they see deviled eggs. Regardless of the occasion, they are always the first meal that runs out.

They are suitable keto-friendly, gluten-free and dairy-free meals. There are more ways of making them, with different toppings and mixtures, but nothing is better than classic devilish eggs. This recipe is made with my own homemade mayonnaise, that’s why it’s especially tasty. Also, there are some tips and tricks for making the best classic deviled eggs.

What are deviled eggs exactly?

In simple terms, deviled eggs are eggs that are hard-boiled and halved. Removed egg-yolks, blended with other ingredients to make that creamy flavored mix, and then put back into egg-whites.

Although Deviled eggs are usually prepared as appetizers and make great food for parties, you can also refrigerated them for a great snack afterwards. Many people choose to make regular boiled eggs for fast snacks, but deviled eggs are way better!

Why is this recipe for deviled eggs the best?

This recipe for deviled eggs is very easy to make, that’s why it’s the best. There are no unusual ingredients, also no vinegar or pickles in these deviled eggs – dijon mustard and homemade mayonnaise. Mixed them with a little salt, is all that you need to make tasty, deviled eggs that everyone will go crazy about.

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• 6 whole eggs
• 1/4 cup of homemade mayonnaise (you can use whichever you want)
• 1 teaspoon of dijon mustard
• 1/2 teaspoon of kosher salt
• 1 teaspoon of paprika

How to make classic deviled eggs?

• The first thing I do is hard boil the eggs. You can use an instant pot or stove to do this. You have to make sure to place the boiled eggs in the ice-cold water, this will make them much easier to peel the skin off.
• After that, cut the eggs lengthwise. To cut them properly and get egg whites from egg yolks, just rinse the knife quickly or wipe it between the cuts.
• Move the yolks into a different bowl. I recommend you use the masher to mash the yolks and mix them with mustard, homemade mayonnaise and salt. It is really important to mix the yolks good until they become creamy and light. Add more mayonnaise if you feel the mixture is to dry. Don’t worry, you cant mix it too much.
• Lastly, add a blend of egg yolks in the prepared egg whites. You can use the pastry bag if you want your deviled eggs to look presentable, however, if you don’t care, the pair of small teaspoons will make a trick.