david lopez

Easy to make and sure to please, this Slow Cooker Monkey Bread is a great treat for kids. You can eat the warm, gooey bread for breakfast or dessert.

Ingredients: 2 cans refrigerated biscuit dough. 1 cup granulated sugar. 2 teaspoons ground cinnamon. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar.

Instructions: Cut each biscuit into quarters. In a small bowl, mix granulated sugar and cinnamon. Dip each biscuit quarter into melted butter, then roll in the sugar-cinnamon mixture. Layer the coated biscuit pieces in the slow cooker. Sprinkle any remaining sugar-cinnamon mixture on top. In a separate bowl, mix melted butter and brown sugar, then pour over the biscuit pieces in the slow cooker. Cover and cook on low for 2-3 hours until the dough is cooked through. Serve warm and enjoy!

With these Waikiki Meatball Burgers, you can give a classic burger a tropical twist. In every bite, the juicy beef, sweet pineapple, and savory teriyaki sauce come together to make a wonderful explosion of flavors.

Ingredients: 1 lb ground beef. 1/2 cup diced pineapple. 1/4 cup teriyaki sauce. 1/4 cup breadcrumbs. 1/4 cup minced red onion. 1/4 cup chopped cilantro. 4 burger buns. Lettuce leaves. Sliced cheese optional. Salt and pepper to taste.

Instructions: In a bowl, combine ground beef, diced pineapple, teriyaki sauce, breadcrumbs, minced red onion, and chopped cilantro. Season the mixture with salt and pepper to taste. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the burgers by placing lettuce leaves on the bottom bun, followed by a cooked meatball patty. Add sliced cheese if desired. Top with the remaining bun halves and secure with toothpicks if needed. Serve your Waikiki Meatball Burgers hot and enjoy!

People who are sensitive to gluten will love these shortbread cookies made with almond flour and filled with sweet raspberry jam. They're sugar-free and great for a sweet snack or a cozy afternoon tea.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/3 cup raspberry jam gluten-free. Powdered sugar for dusting optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until a dough forms. Divide the dough in half and roll each half into a log, about 1.5 inches in diameter. Wrap them in plastic wrap and refrigerate for 30 minutes. After chilling, slice the dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet. Use your thumb to create a small indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of raspberry jam. Bake in the preheated oven for 12-15 minutes or until the edges of the cookies turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness. Enjoy your gluten-free almond flour shortbread cookies with raspberry jam!

The fresh strawberry flavor and creamy Greek yogurt in these homemade popsicles are out of this world. They're a tasty and healthy treat for hot summer days or any time you want something sweet and cool.

Ingredients: 2 cups fresh strawberries, hulled. 1 cup Greek yogurt. 2-4 tablespoons honey or maple syrup, to taste.

Instructions: Using a blender, blend the strawberries until they are smooth. Mix the Greek yogurt, honey or maple syrup, and strawberry puree in a bowl until everything is well mixed. Sticks should be put into the popsicle molds, and the mixture should be frozen for at least 4 hours, or until it is solid. Warm water should be run over the molds for a few seconds, and then the popsicles should be carefully taken out. Have fun with these tasty Strawberry Yogurt Popsicles!

A bright and tasty coleslaw with a Mexican twist, made with sweet corn, crunchy cabbage, and a tangy lime dressing.

Ingredients: 3 cups shredded cabbage. 1 cup corn kernels fresh or frozen. 1/2 cup chopped red bell pepper. 1/4 cup chopped red onion. 1/4 cup chopped cilantro. 1 jalapeno pepper, seeded and minced. 1/4 cup vegan mayonnaise. 2 tablespoons lime juice. 1 tablespoon maple syrup or agave nectar. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: In a large bowl, combine shredded cabbage, corn kernels, red bell pepper, red onion, cilantro, and jalapeno pepper. In a small bowl, whisk together vegan mayonnaise, lime juice, maple syrup or agave nectar, chili powder, cumin, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

This gluten-free salmon recipe has a lot of different tastes and textures. The salmon is rich, and the figs, pistachios, and bacon add sweetness and smokiness to the dish.

Ingredients: 4 salmon fillets. 8 dried figs, chopped. 1/4 cup pistachios, chopped. 4 slices bacon, cooked and crumbled. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt and pepper to the salmon fillets. Chop the figs, pistachios, and bacon into small pieces and mix them together in a bowl. Put the salmon fillets on a baking sheet that has parchment paper on it. Add some of the fig, pistachio, and bacon mixture to the top of each salmon fillet. Put some olive oil on top of the salmon fillets. The salmon should be cooked all the way through after 12 to 15 minutes in a hot oven. Serve hot, and if you want, top with more chopped pistachios.

A fresh mixed green salad that goes well with Hassleback Oven Baked Potatoes since they are so tasty. It's a tasty side dish that makes your meal more balanced and fresh.

Ingredients: 4 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Clean and dry the mixed greens well. Mix the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese together in a large bowl. Spread the balsamic vinaigrette dressing on top of the salad. Add pepper and salt to taste. Add the dressing to the salad and gently toss it to cover all the ingredients. Serve with your tasty Hassleback Oven Baked Potatoes.

With just four basic ingredients, this easy peach curd jam is a tasty and healthful spread. It's excellent as a topping for your preferred desserts or served for breakfast.

Ingredients: 4 ripe peaches, peeled, pitted, and diced. 1/2 cup honey. 2 tablespoons lemon juice. 1 tablespoon cornstarch.

Instructions: In a blender, puree the diced peaches until smooth. In a saucepan, combine the peach puree, honey, and lemon juice. Cook over medium heat, stirring constantly, until the mixture begins to simmer. In a small bowl, mix the cornstarch with a little water to make a smooth paste. Slowly whisk the cornstarch paste into the simmering peach mixture. Continue to cook and stir until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool to room temperature. Transfer the peach curd jam to a clean, airtight container and refrigerate. Enjoy your homemade peach curd jam on toast, yogurt, or as a topping!

This refreshing salad combines the earthy flavors of shaved asparagus and nutty kamut grains with a flavorful black sesame dressing. It's a perfect balance of textures and tastes, making it a delightful addition to any meal.

Ingredients: 1 bunch of asparagus, shaved into ribbons. 1 cup kamut grain, cooked and cooled. 2 tablespoons black sesame seeds. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped scallions. 1/4 cup toasted almonds, sliced. For the dressing:. 2 tablespoons black sesame oil. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon honey. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Use a vegetable peeler or mandoline to cut the asparagus into ribbons to start. In a big salad bowl, put the shaved asparagus. Put the cooled kamut grain into the bowl with the asparagus after it has been cooked. Toast the black sesame seeds over medium-low heat in a dry skillet until they smell good and get a little brown. Take them off the heat and let them cool down for a while. Take the kamut and asparagus in a salad bowl. Add the toasted sesame seeds, chopped cilantro, mint, scallions, and toasted almonds. To make the dressing, mix the black sesame oil, rice vinegar, soy sauce, honey, minced garlic, salt, and pepper in a separate small bowl. Add the dressing to the salad and mix everything together until it's well mixed. Allow the salad to sit for ten minutes so that the flavors can mix. With black sesame dressing, serve the shaved asparagus and kamut grain salad as a light meal or a cool and healthy side dish. Have fun!