Hmmm nothing to report…other than I always have a lot of coconut cream on hand for making non dairy CREAMi ice cream…and it’s summer so in my pursuit of alchoholic beverages - I just want a pina colada on hand. Hmmm I think next time I will make a coconut creami pineapple milkshake type of Pina colada. Stay tuned…

Seen this online and wanted to give it a try.... here’s the link for it.https://youtu.be/P-TOXe2hSWAThis was easy. ( my kids picked off the bacon from the pancakes, guess they like the bacon on the side ) it was fun to make and would be good for on the go , but when eating it with a fork the bacon did come off the pancake but not the whole piece of bacon just the part I cut . I think this is good for smaller kids and for older kids to make.

Always a showstopper, this delicious dessert is very easy and quick to make. The same concept works well with ripe peaches.#dessert #sweet #flambé

Yeah, we know it is a good old classic. Although this rum cocktail is ancient, it still remains to be the symbol of youth, poolside parties and glamorous cruises. A half century ago, it was a drink of the day in San Juan, Puerto Rico where it was beloved by all the locals and tourists. Since that time, the original recipe has received numerous variations, which makes it highly flexible and easy to adapt to your taste.look for more nice recipes here merbrands.com/general/8-fresh-cocktails-with-rum-to-lift-your-pirate-spirit/

No Rules! Just Explore!When it comes to the kitchen and tongue, it depends on what is our taste match. There are no standard rules, even if you follow the recipe. In reality, following the original recipe or chef's measurement, sometimes, it still does not match with your tongue. So find your recipe, try it, make it taste it. Several times until the taste compares with your instinct. The instinct connection between your savor, brain, and your tummy to enjoy the food. Once you find the match, explore, upgrade with the ingredients. And continue to expand, initiate, and collaborate with your creativity in the kitchen to produce your delicious savor.When the time is running, the tummy starts to crumble, and shout to ask for some food. The brain will think quickly and to provide belly as soon as possible. And "Flipurrito" is the fastest and easiest come to mind. In ten minutes of preparation, Flipuritto able to satisfy the insistence of the tummy. By the end, the tongue is getting a delicious savor, and the belly gets full. Lastly, the brain smiling with pride able to complete the quick task with satisfaction.#flipurrito named by my daughter. Flipurrito is originally my recipes. I got the idea to cook this recipe while preparing the quick supper, as I am a working woman, fast and easy food helps me a lot!Follow my IG@simple_woman23 for more video recipes#burrito #quick and #easy my #original #recipe #expand and #initiative #initiate

This is a delicious way to enjoy the summers perfect fruit. I did not sweeten any of the fruit, I wanted the pure fruit flavor with the sweetness of all the other ingredients complementing the berries and peaches. This recipe makes 4 large banana splits, each one can serve 2 easily.

One of my favorite is simple Pandesal especially during breakfast serve with coffee. Pandesal or pan de sal (Filipino and Spanish for "salt bread"),is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt.

Indulge in the tropical flavours with this easy-to-make No Bake Pina Colada Lush! The perfect dessert for picnics and parties, this dish will tantalize your taste buds with its delicious taste. Whether you're a fan of Pina Colada or not, you'll surely fall in love with this recipe!

This dip is perfect for party's or snacks or appetizers it's full of flavor... Im from Malta and my grandmother use to make this dip for me as a child its very popular there ... It brings back lots of yummy memories lol...they usually use dry beans and soak over night and boil for about a hour but it's so much easier to use canned beans.. Enjoy!

A rich, decadent dessert to impress dinner guests or a small group party. The dish originated in New Orleans in the early 1950s and is very easy to prepare.If you have never flambéed before, try this method (away from open heat). It is safer and everyone will be much more at ease. [Adapted from the “Brennan” recipe]

This salad is like summer on a plate. I used two types of tomatoes for variety, buy you can stick with just one. The toasted, almost burnt bread soaks up the dressing without getting too soggy, and the citrus zest adds a real pop.