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.

Ingredients

For the Strawberry Syrup

• 3 cups strawberries
• 1/4 cup sugar
• 1/2 cup water

For the French Toast

• 3 large eggs
• 1 teaspoon almond extract or vanilla extract
• 1 1/2 cups almond milk
• 8 slices brioche bread
• 1 cup chopped almonds
• 2 tablespoons dairy-free margarine or butter

Instructions

1. Make the strawberry syrup.
   In a medium saucepan, combine the strawberries, sugar, and water. Place over medium heat and stir until the sugar starts to dissolve.
2. Simmer until thickened.
   Once the mixture begins to bubble, lower the heat and let it simmer gently. Stir occasionally, pressing some of the strawberries against the side of the pan to help them break down. Cook for about 15 minutes, or until the syrup thickens to your liking.
3. Prepare the egg mixture.
   While the syrup cooks, whisk the eggs, almond extract or vanilla extract, and almond milk together in a shallow baking dish or bowl.
4. Prepare the almonds.
   Place the chopped almonds on a plate or shallow dish.
5. Dip the bread.
   Dip each slice of brioche into the egg mixture, coating both sides well but not soaking it so long that it falls apart.
6. Coat with almonds.
   Press both sides of the soaked bread into the chopped almonds so they stick to the surface.
7. Cook the French toast.
   Heat a griddle or large skillet over medium heat and add 1 tablespoon of margarine or butter. Once melted, add a few slices of bread and cook for about 3 minutes per side, or until golden brown and cooked through. Repeat with the remaining bread, adding the rest of the margarine as needed.
8. Serve.
   Transfer the French toast to plates and spoon the warm strawberry syrup over the top. Serve right away.

Notes

• Brioche works especially well because it stays soft inside while turning golden outside.
• Almond extract gives the French toast a stronger nutty flavor, while vanilla makes it a little more classic.
• Chop the almonds fairly small so they stick better and toast evenly as the bread cooks.
• The strawberry syrup can be made a little chunkier or smoother, depending on how much you mash the berries.

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.

Ingredients

• 1 packet buffalo wing seasoning mix, such as McCormick
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked chicken, shredded or chopped
• Sliced green onions, for garnish (optional)
• Crumbled blue cheese, for garnish (optional)

Instructions

1. Preheat the oven to 350°F.
2. Mix the dip.
   In a medium bowl, combine the softened cream cheese, sour cream, 1/2 cup of the cheddar cheese, and the buffalo wing seasoning mix. Stir until smooth and well blended.
3. Add the chicken.
   Fold in the cooked chicken and mix until evenly combined.
4. Transfer to the baking dish.
   Lightly grease an 8-inch baking dish or small casserole dish. Spoon the mixture into the dish and spread it evenly.
5. Top with cheese.
   Sprinkle the remaining 1/2 cup cheddar cheese over the top.
6. Bake.
   Bake for 20 to 25 minutes, or until the dip is hot and bubbly around the edges.
7. Finish and serve.
   Remove from the oven and top with sliced green onions and crumbled blue cheese if using. Serve warm.

Notes

• Rotisserie chicken works really well here and saves time.
• Let the cream cheese soften before mixing so the dip comes together smoothly.
• You can adjust the heat by using less seasoning if you want a milder dip.
• This dip is great served with chips, crackers, toasted bread, or celery sticks.

If you liked this Buffalo chicken dip, save it to your Pinterest board.

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 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 version. 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.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1 teaspoon paprika, plus more for garnish if desired

Instructions

1. Hard-boil the eggs.
   Place the eggs in a pot and cover them with water. Bring to a boil, then cook until hard-boiled. Once done, transfer the eggs to a bowl of ice water and let them cool completely. This makes them much easier to peel.
2. Peel and slice.
   Peel the eggs, then slice them in half lengthwise. Gently remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving plate.
3. Make the filling.
   Mash the egg yolks with a fork or potato masher until fine. Add the mayonnaise, Dijon mustard, salt, and paprika. Mix until smooth and creamy. If the filling seems too thick, add a little more mayonnaise.
4. Fill the egg whites.
   Spoon the yolk mixture into the egg white halves, or pipe it in with a pastry bag for a neater look.
5. Finish and serve.
   Sprinkle a little extra paprika on top if desired, then serve right away or chill until ready to serve.

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.