Halve and scoop out the avocados in a large mixing bowl.
Add the red onions, tomatoes, garlic, jalapeños, olive oil, red wine vinegar, lime juice, sea salt and cilantro (optional) to the bowl. Smash the avocados and combine the ingredients with a spoon until you’ve reached your desired consistency.
Equip yourself with sturdy tortilla chips to navigate the guacamole from the bowl to your mouth for maximum dip enjoyment. Enjoy!
Preheat the toaster oven to 450°F. Place the naan onto a pizza tray and bake for 5 minutes.
Spread 1/4 cup of pizza sauce onto the toasted naan, leaving a 1/4 inch border for the crust. Add 1/4 cup of Mozzarella cheese, followed by your favorite pizza toppings.
Bake the assembled pizzas for 10-12 minutes, rotating the tray once for even cooking. (Depending on the size of your toaster oven, you may need to bake in batches.)
Serve immediately with a generous topping of fresh basil. Enjoy!
Preheat the toaster oven to 400°F. In a large mixing bowl, microwave the butter for 20 seconds. Add in the apple slices, corn starch, sea salt, cinnamon, slivered almonds and half the sugar.
Place the pie crust onto a pizza sheet lined with parchment paper, and fill the center with the apple mixture. Level out the apple mixture so that it’s about 10 inches in diameter.
In a small mixing bowl, whisk the egg with a fork for the egg wash. Fold in the edge of the pie crust to create seams. Use a paper towel to brush the outside of the crostata with the egg wash.
Sprinkle the crust with the remaining sugar and bake for 20-25 minutes. Allow it to cool for 10 minutes before drizzling with caramel sauce. Serve with a scoop of your favorite vanilla ice cream, and enjoy!
Place the breakfast sausage patties on a plate and microwave for 3 minutes. Remove the plate and break the sausage into small chunks using a fork. Put the plate back into the microwave, and cook for another minute (1) or until the sausage is cooked through.
Combine the flour, half-and-half, eggs, sea salt, black pepper, nutmeg, chives, parsley and basil in a large mixing bowl. Mix well and set aside.
Preheat the toaster oven to 350°F and line the baking pan with parchment paper. Place the hash browns and 1 cup of the Cheddar cheese on the bottom of the pan. Next, add a thin layer of sliced onions and the cooked sausage. Pour on the egg mixture, and top with the pimento peppers, tomatoes and remaining Cheddar cheese.
Bake the casserole in the toaster oven for 30-40 minutes, rotating the pan midway for even cooking. The casserole is cooked when you can insert a knife and it comes out clean. Let it cool for 5 minutes before serving. Enjoy!
Preheat the toaster oven to 400°F. In a baking pan, combine the cubed bread, butter, black pepper, garlic powder and onion powder. Toss to combine, and bake for 5 minutes, stirring occasionally. Once golden brown, transfer to a plate and sprinkle with sea salt.
Bump the temp up to 450°F. In the same baking pan, add the onions, half of the sea salt, black pepper and olive oil. Mix well, and bake for 5 minutes or until the onions are soft. Add the sliced mushrooms and remaining olive oil, sea salt, black pepper and fresh garlic. Toss, then bake for another 15 minutes, stirring occasionally.
In a mixing bowl, combine the grits with water, sea salt and black pepper. Stir with a fork to avoid lumps, and microwave for 5 minutes. Stir again, and then microwave for another 5 minutes. At this point, most of the water should be absorbed. Stir in the butter and half-and-half. Mix well and microwave for another 2 minutes. Then add in the Cheddar cheese.
Stir in the butter, lemon juice and fresh parsley to the cooked mushrooms. Spoon a serving of grits into a bowl and top it with the roasted mushrooms, croutons and Parmesan cheese. Enjoy!
In a small mixing bowl, microwave the butter for 20 seconds or until completely melted. Mix in the half-and-half, vanilla extract, egg yolk, sea salt, baking soda and flour with a fork. Stir until incorporated, and then fold in half of the sprinkles.
Transfer the cake batter to a small coffee mug and microwave for 75 seconds. To ensure the cake is fully cooked, insert a knife or toothpick in the middle. If it comes out clean, it’s ready. Once cooked through, let it cool for 20 minutes.
Using a spoon, mix together the cream cheese, powdered sugar, the remaining vanilla extract and water.
Once the cake has completely cooled, ice it using a spoon, and top with the remaining sprinkles. Light some candles, and you’re ready for the party. Enjoy!
In a small mixing bowl, mix together the sliced radishes, lime zest, lime juice, sugar and sea salt. Let the radish quickle marinate in the refrigerator for 10 minutes.
Pour the chili into a bowl and heat in the microwave for 5 minutes. Prepare the vegetables and lightly crush the Fritos—but be sure not to make crumbs.
Place the lettuce and tomatoes in a bowl, followed by the crushed Fritos. Top with a generous serving of chili and then some avocado, sour cream, cheese, green onions and the chilled radish quickle. Serve, and enjoy!
In a small bowl, combine the flour, oats, almonds coconut flakes, brown sugar, cinnamon and sea salt. Mix slightly, and then toss in the cold butter. Using your hands, press the cold butter against the dry ingredients until it breaks down and is evenly distributed. Place into the refrigerator to chill.
Slice the peaches and place them into a baking pan lined with parchment paper. Top each slice with the topping mixture. Bake for 30 minutes at 350°F, rotating the pan once for even cooking.
Once the toppings turn golden brown, remove from the toaster oven. Serve immediately with your favorite vanilla ice cream. Enjoy!
Preheat the toaster oven to 375°F. In a large mixing bowl, combine the chicken, all the seasonings, olive oil and balsamic vinegar. Using your hands or a spoon, mix to fully coat the wings.
Place the wings into a baking pan and bake for 50 minutes, flipping occasionally. For the last 10 minutes, increase the temperature to 450°F to crisp the chicken.
Once cooked through, serve immediately with ranch dressing and/or your favorite wing sauce. Enjoy!
Preheat the toaster oven to 400°F. In a large mixing bowl, combine all of the filling ingredients. Mix well and set aside.
To roll your taquitos, add 2 Tbsp. of the filling to a tortilla. Roll tightly and place into a baking pan greased with oil, seam-side down. Dip a corner of a paper towel into some oil and brush the top of the rolls. This will help them get crispy.
Bake for 30 minutes, flipping them halfway. Remove from the toaster oven and serve with some of our favorite dipping sauces found in the sauce section. Enjoy!
In a medium-sized mixing bowl, whisk together the tomato marinade ingredients with a fork. Place the tomato slices into the bowl and set aside.
Toast the garlic bread according to the directions on the package. Once toasted, remove from the toaster oven and lay slices of marinated tomato on top. Add Parmesan cheese and place back in for 1 minute, or until the cheese is melted.
Remove from the toaster oven and slice. Sprinkle freshly chopped basil on top. Enjoy!
In a bowl, combine the Mascarpone, honey, lemon juice, sea salt, vanilla extract and half-and-half. Mix well and pour into a serving bowl.
Clean and prepare your medley of fruit for dipping.
Serve immediately, and enjoy!
Place the butter into a large mixing bowl and microwave for 30 seconds.
Mix in 2 Tbsp. of the rosemary, and all the brown sugar, sea salt, black pepper and cayenne pepper. Whisk in the egg whites before folding in the raw nuts. Mix well to ensure each nut is coated.
Place the coated nuts into a baking pan lined with parchment paper. Bake at 350°F for 15 minutes, stirring occasionally for even cooking. In the last 5 minutes, stir in the remaining rosemary.
Let cool for 15 minutes before serving. Enjoy!
Preheat the toaster oven to the highest broil setting. Place the sliced mushrooms into the baking pan along with the sea salt and black pepper. Broil the mushrooms for 10 minutes, stirring halfway through. Once cooked, transfer to a plate and set aside.
Microwave the frozen spinach for 5 minutes to thaw. Once thawed, place between paper towels and squeeze out the excess water.
In a large bowl, whisk together all of the egg custard ingredients. Once mixed, put in the cubed bread and let it sit for 10 minutes.
Preheat the toaster oven to 375°F. In the same baking pan as before, place half of the soaked bread on the bottom followed by the sliced onions and half of the Cheddar cheese. Add the spinach, mushrooms and Mozzarella cheese. Finally, top with the remaining bread and Cheddar cheese, and add a few halved cherry tomatoes. Bake 30 minutes, rotating halfway. Let the strata cool for 5 minutes before cutting and serving. Enjoy!
In a large mixing bowl, combine the dressing ingredients with a spoon. Mix well.
In the same mixing bowl, fold in the broccoli florets, red onions, cashews, craisins and Cheddar cheese until they are well incorporated.
Chill in the refrigerator for 10 minutes. Then enjoy!