Deliciously Easy Recipes
Dirty Shirley is an adult version of the classic kid’s drink, the Shirley Temple. Great for summer parties, gatherings, and special occasions!
If you’re looking for a fun and easy cocktail to make, look no further than the Dirty Shirley! This drink is named after the classic kid’s drink, the Shirley Temple.
The Dirty Shirley is made with vodka, grenadine, and lemon-lime soda. It’s a refreshing and delicious drink that’s perfect for summer parties, holidays or any fun occasion.
View postThe best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!
If you love those delicious peanut butter eggs that come around every spring, you’ll love this homemade recipe to make your own.
We changed up the recipe to use candy melts to make them in bright, spring colors like actual Easter eggs instead of standard milk chocolate and they turned out so cute.
What I really love about making them at home is that they are much larger than what you get in the store these days. Do you remember when we were kids and Reese’s peanut butter eggs were so big that it took several bites to get through just one?
Since they are basically one bite now, I definitely prefer making them at home. I almost always have the ingredients on hand and then I can customize them to our liking. I think you and the kiddos will really love these!
Reese’s eggs are peanut butter eggs that are coated in chocolate. They were first created in Reese’s peanut butter cups, and they have since become a popular Easter candy.
Yes – if you check all of the ingredients and make sure you are using the gluten-free versions available out there.
Yes – these do contain dairy in the butter and chocolate. If you are familiar with dairy-free alternatives, you can always give those a try.
Yes – these can be made with a different type of chocolate. If you don’t want to make them in colors, you can use milk, semi-sweet, white, or dark chocolate candy melts.
Yes – you can use chocolate chips if you aren’t making these in the cute spring colors. Keep in mind that the chocolate chips will melt a bit differently than the candy melts. See my notes below for the best way to melt those.
You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
NOTE – if you don’t have a candy mold – like the egg-shaped one we are using here – you can still make these. You’ll want to do the following…
Once you have finished making the eggs, you’ll want to keep them in an airtight container in the refrigerator. I prefer a reusable one, so they don’t get too jostled around and break. But you can keep them in a zip-top bag if you like.
They should keep for about a month. Because of the butter in the filling, I don’t recommend keeping them at room temperature.
Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.
Yes – these peanut butter eggs will freeze well. You can actually keep them in there for up to 6 months – so you no longer have to wait for spring to enjoy them again.
While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these fun little treats.
This chocolate peanut butter eggs recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade peanut butter eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this recipe for Easter peanut butter eggs, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Quick and easy recipe for Instant Pot Teriyaki Chicken. Enjoy sweet and tangy teriyaki with juicy chicken in less than 30 minutes.
Making teriyaki chicken in the instant pot is a quick and easy dinner option that your whole family will love. The chicken is cooked in a flavorful teriyaki sauce, making it moist and delicious.
Serve the chicken over rice or noodles for a complete meal. Plus, this dish is perfect for busy weeknights! Give this instant pot teriyaki chicken recipe a try tonight. Pair this with my Instant Pot White Rice too!
View postPacked with tender ham, flavorful vegetables, and a buttery, flaky crust, each bite of this Ham Pot Pie is full of warmth and satisfaction. Perfect for cozy family dinners or special occasions.
I’ve got a meal for you that feels like a warm hug on a chilly evening. Diving into a slice of Ham Pot Pie is all of that and more. This dish wraps succulent diced ham, tender vegetables, and a velvety creamy sauce in a golden, flaky pie crust.
All that creates a combo of textures and flavors that comfort the soul. It’s the ultimate comfort food, transforming simple ingredients, maybe even leftover ham, into a hearty, satisfying meal that gathers smiles around the dinner table.
View postChocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!
A chocolate ganache drip cake is the perfect way to celebrate any special occasion! This particular cake can be made with any flavor of cake before adding the chocolate ganache drips on top. It’s sure to impress your guests!
The best part is that it’s pretty simple to make. I know you’ll love this as much as we do.
View postA perfect spring side dish! Green Pea Salad with cheddar cheese and bacon, tossed in a creamy sauce made with mayo, sour cream, and more.
The ideal dish to bring to a potluck or picnic is pea salad. It’s light, nutritious, and delicious. This dish is packed with peas, onion, cheddar cheese, and dill and will become your new favorite summer salad!
Look no further for a light and a delicious side dish to take to your next potluck with this pea salad recipe. It’s ideal for summer parties, and it’s also simple to prepare! Follow the easy measures below, and you’ll have a delectable salad that everyone will enjoy.
Pulled directly from great-grandma’s recipe box. This super simple side dish is something our family has been making for decades.
I’m sure it is because it only calls for ingredients that my great-grandmother always kept on hand. Back in the day, she didn’t use canned or frozen peas though – she was pulling the peas right out of the pod from the garden.
Green Pea Salad is a dish made of cooked peas, usually with other ingredients such as onions, celery, and mayonnaise. It is often served as a side dish or a starter.
Green Pea Salad is a fantastic side dish for any springtime meal. It’s simple to make and bursting with fresh, delicious flavor.
Yes, frozen peas can be substituted for fresh ones. If you’re using frozen peas, bring them to a cold state rather than using them frozen. If your peas are mushy, they’ll smash during the mixing process and we don’t want that! This is a frequent problem with canned peas, which is why I advise against it.
That being said – I don’t like to eat peas if they are too firm. So I usually cook/boil them until they are firm enough to hold up to mixing but soft on the inside. But that is just my personal preference.
This is a side dish that goes well with almost any main meal. You can serve it inside tacos or wraps, on top of lettuce for a salad, or by itself as an appetizer. It is also a wonderful way to balance out dishes commonly found at a cookout or barbecue.
This pea salad is so easy to make! So, if you’re looking for a delicious dish that doesn’t take much time at all, this recipe is for you! Print out the recipe card, gather the ingredients, and have fun making your own pea salad today!
Here are some of our favorite meals to serve this with…
Frozen peas are one of the healthiest vegetables available. They’re high in protein, vitamins, minerals, and fiber. Peas are a common ingredient in vegetarian and vegan diets since they can be used to replace the protein you receive from meat. They’re also simple to produce and inexpensive to purchase.
No, peas are not only good for your health; they’re also a wonderful source of nutrients. When you eat raw peas, they have a delightful and sweet flavor. Frozen peas, on the other hand, should be avoided. It might harm your teeth if you consume them frozen; they have a granular texture and bland taste.
Soak them for a few minutes in warm water or microwave for 30 seconds at a time to bring them up to temperature.
Peas are not included in most low carbohydrate diets, including the keto diet. This is because peas contain sugars and starches that can quickly turn into sugar during digestion.
Although peas are healthy, they do contain carbohydrates so it may be best to avoid them if you’re on a keto diet or watching your carb intake.
However, if you’re looking for low-carb diet options, you can replace the peas with chopped lettuce or cucumber. It – of course – won’t be pea salad anymore. But you get the idea.
Yes, fresh garden peas can be eaten raw. In their uncooked form, the raw sugar pea is crunchy and sweet with a fresh, clean flavor. They’re high in vitamins C, A, B-complex Vitamins, magnesium, and potassium if you add them to your dish fresh.
Yes, you can store this pea salad recipe in the refrigerator for up to three days before using it. Just make sure the pea salad is stored in an airtight container or wrapped tightly with plastic wrap. This step allows you to skip the thawing process since the peas will thaw on their own in the fridge.
No. This pea salad recipe is not the type of salad you can freeze. The dairy involved with the salad turns out pretty gross after thawing. Prepare this salad the day of or the day before you plan to serve it.
This pea salad recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a side dish like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple cold salad recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pea salad recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!
The Best Southern Potato Salad
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If you’re a whiskey lover you’re going to fall head over heels for this recipe for Three Wise Men Shots. Perhaps literally, if you have too many!
This drink recipe combines three popular whiskeys into one simple shot that you can easily whip up during party-time. You can choose to garnish it with a variety of citrus fruits or their peels or you can just make it and down it — and then make it again.
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In order to dye eggs with rice all you need is just a few drops of food coloring with dry rice in sealable bags. It’s a fun activity the whole family — including little kids — will love.
For years we always dyed Easter eggs the traditional way but I’m always looking for new ways to do it. This method is easy, inexpensive, and way easier to clean up.
View postThis copycat Girl Scout Lemonades recipe replicates the flavor and texture of the treat with its crispy lemon cookie and tangy lemon-flavored icing. The name of the cookie says all you need to know about what these delicious cookies taste like.
Nearly everyone has their favorite among all of the Girl Scout cookie flavors but I do struggle to pick just one to call their best cookie! Come Girl Scout cookie season, I am just as happy to snack on Peanut Butter Patties or Caramel deLites as I am a Raspberry Rally or a few Lemon Ups.
View postChocolate lovers, rejoice! Today, we’re sharing a simple and delicious recipe for Chocolate Mug Cake Mix that will satisfy your sweet cravings in just a few minutes.
With only three ingredients, you can make a batch of the mix and have chocolate cake on hand whenever you need a quick treat. Plus, it’s perfect for those who live alone or don’t want to make a full cake. Let’s get started!
View postSurprise your loved ones with a batch of these quick and easy Coffee Cake Muffins for breakfast. They’re the perfect way to start off the day!
Making coffee cake muffins is a great breakfast for the weekend. These muffins are delicious and filling, plus everyone loves them.
Coffee cake muffins are also easy to make; all you need is a few simple ingredients and a muffin tin – which is why we love making them so much.
View postThree Bean Salad is a classic, easy-to-make dish. It’s the perfect side dish with grilled chicken or pork and packs up nicely for picnics.
This Three Bean Salad is a classic side dish that is enjoyed by many. This recipe is easy to follow and can be made in just a few simple steps.
That’s what makes this recipe so perfect to bring to parties and gatherings. Not only is it simple to make but it is always gone in a flash.
Growing up my step-dad would always pick up a huge jar of this salad when he would do a Costco run. He had to have it all the time.
I can’t blame him – it goes great with so many things. I don’t think I can remember a holiday or gathering when this salad wasn’t being served.
But the best part is that now we make our own because Costco isn’t as close as it once was. This tastes so much better than the stuff in the jar anyway – I know you’ll love it as much as we do.
The best way to store this salad is to place the leftovers in an airtight container and keep it refrigerated until ready to serve again.
Use it within 3-5 days – if it lasts that long. Ours is always gone by the next day.
Yes, you certainly may! This salad should keep for up to three months if kept in an airtight container.
It’s made of different cooked beans – most often green, wax, kidney, and/or lima beans – tossed in a sweet-sour vinaigrette.
Fresh raw onions, bell pepper, and/or other cooked or raw veggies, such as chickpeas, are examples of variant ingredients.
We often change it up a bit because we have some allergies to lima beans in the family. No one is complaining about that – I don’t know too many people that like lima beans anyway. But the possibilities are endless with how you can change this to make it perfectly to your liking.
Although the three-bean salad may appear to be simple, it is quite exquisite. The added bonus is that the high fiber content is beneficial to your heart.
The super-simple salad is often based on canned beans, which early 1950s homes almost always had in their pantry. Fresh beans may be used as long as they are blanched first. The kidney, waxed, and green beans are combined with finely chopped onion and bell pepper in this recipe.
NOTE: Garbanzo beans can be substituted with pinto beans or black beans if desired.
Yes, Three Bean Salad is typically served cold. However, some people do enjoy it at room temperature as well.
While this side dish pairs well with many things – here is a list of what we serve with it most frequently.
This easy side dish recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a side dish like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy three bean salad recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Three Bean Salad as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!
Who loves a good cupcake? I’m all about the cake – all the time. It’s probably because I was raised by a professional cake decorator – so cake is in my blood, literally.
So I’m always digging through mom’s old recipe boxes and books to find some inspiration. I came across a recipe she made for a traditional Boston Cream Pie cake. I thought it would sure make for some awesome cupcakes, just in time for St. Patrick’s Day!
Honestly – the light and fluffy vanilla cupcakes are so delectable with that creamy filling. Then adding the whipped chocolate buttercream and the rich chocolate ganache – these make my eyes roll to the back of my head with every bite.
These are great for a fun office party, birthdays and so much more. I know you’ll love them as much as I do. Check it out!
As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter in the frosting and the cream filling and ganache, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
If you are going to do that – you can always use a chocolate cake mix instead – that would be really delish!
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
● Flour is the base of our cupcake– make sure to measure using the spoon and level method so you don’t end up with dry cupcakes.
● Sugar helps sweeten the cupcakes.
● Baking powder helps the cupcakes rise.
● Milk keeps the cupcake light and soft.
● Vegetable oil helps keep the cupcakes moist so they don’t dry out.
● Eggs bind the cupcakes together so they don’t fall apart.
● Vanilla enhances the sweetness of these cupcakes.
● Milk makes a rich and delicious pastry cream.
● Egg yolks thicken the cream filling while also adding additional richness.
● Sugar helps sweeten the cream.
● Cornstarch absorbs extra moisture and thickens the cream.
● Vanilla bean paste adds great vanilla flavor, as well as little specks of vanilla bean. Feel free to substitute 1 teaspoon vanilla extract or the caviar from 1 vanilla bean.
● Butter makes the cream silky and smooth.
● Butter adds great flavor to the frosting and keeps it from becoming too dry.
● Vanilla enhances the flavor of the cocoa.
● Confectioner’s sugar adds sweetness and structure to the buttercream.
● Cocoa powder adds great chocolate flavor to the buttercream. Make sure to use unsweetened baking cocoa.
● I used semi-sweet chocolate but feel free to use any kind you like– just make sure it’s good quality!
● Heavy cream helps the chocolate melt into a smooth ganache. You must use heavy cream, not milk.
● Coconut oil helps the chocolate melt and makes a smooth and shiny ganache
This St. Patrick’s Day cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Boston Cream Pie Cupcakes recipe, you’re going to love these other cupcake ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Boston Cream Pie Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This easy poached eggs recipe makes a great breakfast. All you need is eggs, a little vinegar, water, and a saucepan. So simple and tasty!
Who loves a deliciously runny yolk when enjoying eggs? It is my favorite part of having eggs with breakfast.
While there are plenty of different ways to make eggs and get that great yolk, one of my favorites is to poach the eggs. It is super simple to do and the yolk is perfect every single time.
Poaching an egg isn’t a complicated process, although it does take a little practice. The first thing you need to do is add water to a pot.
After you’ve added the water to the skillet, you’re going to need to add a bit of white distilled vinegar into the skillet with the water. You don’t need too much vinegar. About two to three tablespoons would be good enough.
While the water comes to a very gentle boil, it’s time to prepare the eggs. Depending on how old your eggs are, you may want to crack them, one at a time, into a fine strainer and let it set for a few minutes. This will remove any thin egg whites.
The next step is to add them to a small bowl and slip them into the water. You don’t want to mix them or anything like that because then you won’t end up with poached eggs.
Now check your water, you want to see a good amount of bubbles on the bottom of the pan, but you don’t want it to be boiling. Using a long-handled spoon, gently stir the water in a circular motion to create a tornado effect, then gently slip the egg into the center of the water that is moving.
You only need to cook the poached eggs for two or three minutes, so be sure to stand by the stove to avoid overcooking the eggs. If you overcook them, they won’t turn out perfectly.
To remove the egg, use a slotted spatula to lift the egg from the water and place them on a plate, and serve them. You can eat them by themselves or with other foods, including sliced bread or toast. Some people like to add them to salads for extra flavor, too.
Absolutely! After the eggs have finished poaching, just place them in an ice-water bath and store them in the fridge for up to 2 days.
When you’d like to eat them, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20-30 seconds).
Poached eggs can be kept in water in an airtight container for up to two days in the fridge and then reheated. Because eggs are rather thick, they won’t absorb much liquid after two days; however, I’ve discovered that the yolks do become a bit moist over time.
When poached eggs are combined with a moderate amount of healthy fats and carbohydrates, they can be an excellent breakfast choice for people looking to lose weight. A poached egg on toast is filling and provides plenty of nutrients to help get your day started off on the right foot.
Protein-rich foods like poached eggs can help keep you feeling satisfied throughout the morning, helping to prevent snacking later in the day. poached egg on toast recipes is a great way to enjoy this breakfast food while sticking to your healthy eating goals.
The risk of salmonella infection increases with the consumption of any food containing eggs. This is especially true if the eggs are undercooked or if the yolk is left runny. As a result, poached eggs might be hazardous to your health since they may harbor salmonella.
Don’t miss these other great egg recipes
This poached egg recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made eggs like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Poached Eggs recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Poached Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This simple scalloped potatoes and ham recipe is the perfect comfort food packed with cheese, ham, potatoes, and heavy cream.
My secret to make this delicious ham and scalloped potatoes is to use cheddar cheese soup and heavy cream to thicken the sauce and enhance the cheesy flavor. Yum! Finger-licking good combination.
View postChinese Orange Chicken is an easy copycat recipe when you are craving take-out but SO MUCH BETTER because it takes just 30 minutes to make.
I don’t know about you – but I can’t get enough Chinese food. We used to have several places near our house when we lived in the city – from the mom & pop places to the big chain Panda Express just 5 minutes away. It was all too accessible.
But now that we don’t have take-out nearby, we are making our own out of our list of favorites. One of those favorites is this Orange Chicken recipe. It is as close as I have been able to recreate to a copycat recipe and it is SO GOOD! Try my Instant Pot White Rice to pair with this too!
What I really love about this mandarin chicken is that it is so crispy and that glaze is phenomenal. Plus it only takes 30 minutes to make.
That means that I can literally get this on the dinner table faster than it would take me to call in an order, drive there and back to pick it up, and get it all served. You really can’t beat that. I know you’ll love it as much as we do.
With different variations originating in China, orange chicken is a popular dish made with chicken breast meat that has been battered and fried and then coated in a sweet and sour orange sauce. Some versions of the recipe also call for added ingredients like pineapple or green bell peppers.
As I mentioned above, the base of the recipe would be from China. But the big chain Panda Express claims to be the actual creator of “Orange Chicken” as a variant to General Tso’s chicken or sweet and sour chicken. There’s no way to know for sure – but it sure is a delicious option.
This chicken stores well. Just place any leftovers in an airtight container and keep refrigerated for up to 3 days. To reheat, pop the corner of the lid, add a small splash of water, and microwave until hot.
The chicken won’t be quite as crispy as when it was fresh – but still quite delicious.
There are so many different recipes you can pair with this scrumptious dinner. But here is a list of our favorites when we are making our own “take-out”.
Yes – you can make this dinner ahead of time. But keep in mind that the coating on the chicken will not be as crispy once you reheat it.
You won’t get the same texture as you would with frying it. I don’t recommend trying to bake it with the flour/cornstarch coating.
If you would like to bake – you can either season the chicken, bake, and add the sauce without a crunchy coating OR you can coat the chicken in panko instead of the flour before baking. Bake at 450 degrees for about 20-25 minutes.
No, not really. There is a little bit of a bite with the addition of the crushed red pepper flakes in the sauce. But if you only like the sauce to be sweet you can leave out the crushed red pepper.
This is the easy part – instead of frying the chicken in oil – working in batches, place the pieces in a preheated 350-degree air fryer, spray with oil and cook for about 5 minutes. Then flip them over and cook until golden and cooked through. So easy. CHECK OUT MY RECIPE FOR AIR FRYER ORANGE CHICKEN.
Well- it wouldn’t be orange chicken anymore, but if you want to change it up you can use pineapple juice instead. This will make it really similar to my pineapple chicken recipe – which is a real crowd-pleaser.
Yes – if you are only cooking for 2, this recipe cuts in half easily. Also – if you need to double it, that works well too. Just be sure to give yourself plenty of time to cook all of the chicken – you don’t want to over-crowd it in the skillet.
This orange chicken recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade Chinese food recipes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this savory dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Orange Chicken recipe, you’re going to love these other great recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chinese Orange Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Instant Pot Chicken Pot Pie Recipe is a classic family favorite with a rich and creamy base, savory vegetables, and juicy chicken. It’s made fast using the pressure cooker for effortless dinner prep that everyone loves.
Who loves easy dinners? Even with most of the kids out of the house, it seems our days are so full and we have so much going on – dinner is always an afterthought.
So when it comes to making meals, the Instant Pot always comes to the rescue. I love that I can completely forget about dinner until it is time to make something and I can whip up something as delicious as this Chicken Pot Pie so quickly and easily – no one would ever know I didn’t plan it out days in advance.
View postMoist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting. It’s perfect for any occasion.
Do you like making a special dessert for Easter or even Mother’s Day? When springtime comes around I sure get in the mood for baking and I almost always gravitate towards making a cake.
Growing up my mom was a cake decorator. So it is fair to say that we ate our share of cake. One that I always looked forward to was this hummingbird cake. It is like having a delicious banana cake but with added pineapple and the spice of cinnamon. So good!
Over the years I have been slowly combing through mom’s big binder of recipes that she always kept on hand. I still have stacks and stacks of her decorating books she collected – one day I will crack those open and really test my skills.
But for now – simple to make cakes that I remember from my childhood are just perfect for our lifestyle. Just enough cake for dessert for a couple of days – then we are good until the next cake inspiration comes.
I know you’ll love this super simple dessert that is an absolute classic.
Hummingbird cake is a delicious dessert that is perfect for springtime. The cake features pineapple, which gives it a sweet and tangy flavor, as well as bananas and spices. This cake is a super popular recipe, especially in the South, and it’s easy to see why – it’s absolutely delicious!
There are several theories about why hummingbird cake is named after hummingbirds. One theory is that the cake is so sweet and flavorful that it’s like eating a hummingbird’s favorite food.
Another theory is that the cake is light and fluffy, just like a hummingbird’s wings.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
This spring cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Hummingbird Cake recipe, you’re going to love these other cake recipes too.. Please click each link below to find the easy, printable recipe!
Don’t miss this great Spring Cake Roll too!
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Mint Chocolate Cupcakes start with a homemade chocolate cupcake recipe and then topped with a creamy mint buttercream frosting and an Andes mint to make them extra special. These are perfect for all you lovers of a chocolate mint combo.
I don’t know about you – but I sure love a good mint and chocolate combination. Things like peppermint patties and Andes mints are a favorite of mine as well as everyone in our house.
So it is pretty common for us to gravitate towards making recipes that contain those two favorite flavors like these delicious Mint Chocolate Cupcakes.
While I could enjoy these tasty little treats any time of the year, I especially love to make them around St. Patrick’s Day. It is one of my favorite holidays and it gives me a reason to make our favorite flavor combo into a scrumptious little cupcake.
These are great for the kiddo’s class parties, potlucks, bunco night, and office parties too. Don’t forget the birthday parties for those that love mint and, of course, they make great gifts for the neighbors too.
As with all cupcakes, the most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to serve before I even serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
● Butter gives the buttercream structure. Make sure it’s fully softened so you don’t end up with lumps.
● Pure mint extract adds the classic minty flavor to the icing.
● Confectioner’s sugar adds sweetness, as well as structure to the buttercream. If your sugar has large lumps, make sure to sift it!
● Green food coloring is optional but helps the cupcakes appear “minty”.
This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this mint chocolate cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
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Soft Boiled Eggs are a staple in many households. They are a favorite because of the soft and supple whites and that delicious runny yolk. Great for breakfast or brunch or serving for your Easter holiday feast.
There’s a reason why soft-boiled eggs are a breakfast favorite. There’s something about the soft, creamy center that just makes them irresistible. And they’re so easy to make!
I know that our family LOVES that gooey yolk. It’s perfect when paired with so many things for breakfast. You’ll love how easy these are to make.
While these eggs are more commonly made in the spring because people associate having eggs with Easter – you can enjoy these soft-boiled eggs all year long.
Eggs are actually quite good for you – which is why we like to make so many different varieties to keep our mornings interesting.
While the two are similar – there are some distinct differences – the yolk and how they are served.
If you want to make soft-boiled eggs, you can follow the same process as you would when making hard-boiled eggs, but remove the eggs after only 4-6 minutes. (see my recipe here for Perfect Hard Boiled Eggs)
Be sure to follow the same steps of setting your eggs in water on the stove and then boiling them for several minutes. If you’re not sure whether an egg is ready to remove or not, you can take one out, crack it, peel it, and slice it to check the center.
Once you’ve checked the center, if it still looks soft like how you want it, you can remove the rest of the eggs from the pot full of water.
Serving soft-boiled eggs while they are still warm is best so you can maintain that deliciously runny yolk, however, you still want to add them to an ice bath to stop the cooking and make them easier to handle.
After they are done, you can use a cutter or knife to crack the shell. We like serving the soft boiled eggs in an egg cup with a small spoon or dipping toast.
Keep the soft-boiled eggs in the shell, as they will last for approximately two days in the refrigerator. To reheat refrigerated soft-boiled eggs, simply do the same process with half the time.
You can, and we do it often for the stovetop method. When we are feeding the whole family we will double, triple, or quadruple the recipe so that we have enough for everyone. It is simple to do, as long as you work quickly once it is time to move the eggs to the water bath.
Soft-boiled eggs are an egg that has been cooked in their shell until the whites have a custardy texture and the yolks are creamy, with a runny (uncooked) to jam-like (half-set) consistency.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
Unfortunately, there isn’t a way to know without cracking one open. However – if you follow the time guidelines here in this recipe you should end up with perfectly soft-boiled eggs. Over time you might find you have a preference and like to cook them a little less or a little bit longer for the desired doneness. But this recipe here should give you the perfect result.
Soft-boiled eggs can be kept for up to three days if refrigerated. If desired, heat the eggs in simmering water for 1 minute before serving.
This easy breakfast recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made soft-boiled eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy recipe for soft-boiled eggs, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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There are plenty of fun St. Patrick’s Day desserts you can make but this is by far one of the most impressive while also being easy! This St. Patrick’s Day cake has layers of delicious vanilla-flavored green and white cake and drizzles of sweet green and white icing.
Not everyone is a fan of green foods, but when it comes to St. Paddy Day it’s time to get festive — after all, we’re not trying to push broccoli or kale here! Have a green beer and some sweet treats to celebrate.
View postSt. Patrick’s Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.
Do you love making fun and festive treats for different holidays? I sure do – especially when it comes to St. Patrick’s Day. The bright green foods paired with rainbow everything just makes me smile.
Check out how fun and easy it is to make these delicious cake mix cookie bars to help you celebrate St. Patrick’s Day this year.
This whip together so quickly and easily. You won’t believe just how simple they are. Plus they are super soft and chewy – making them a favorite for everyone.
These are perfect for bringing to a class party, potluck at work, or gifting to the neighbors. I liked taking them to bunco night – they were always gone in a flash.
These bars are a quick and easy dessert that always goes over well with friends and family. They’re made from a simple cake mix, making them a breeze to whip up.
No, they’re actually very easy. They are as simple as mixing the ingredients together and baking in the pan. I love them because they are as soft and chewy as a cookie -but you eliminate the need for rolling individual cookies and worrying about them flattening out too much. This makes it so simple.
The best way to keep these bars is to either cover the pan tightly and keep it refrigerated OR transfer the bars to an airtight container and keep it refrigerated. I don’t recommend keeping it at room temperature because of the cream cheese in the frosting.
Yes – but you will still need to bake in two separate baking pans that are 9×13 each. You can double the ingredients and then divide between the two pans and then bake them side-by-side.
Yes – I like to use white or vanilla because it makes it easy to tint the batter to whatever color I need for the holiday I am making them for. But you can just as easily make these with chocolate cake mix and chocolate pudding for that matter.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
This dessert recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookie bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this bar recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy cookie bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for St Patricks Day Cake Mix Cookie Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Calling all pasta lovers! Slow Cooker Stuffed Shells are made in the crockpot and are filled with gooey cheese and savory marinara.
Slow cooker stuffed shells make an easy and delicious dinner. They’re a great way to use up leftover pasta sauce, and they’re perfect for feeding a crowd.
I really love this dinner recipe because not only is it easy, but it keeps me from running the oven – keeping my energy costs low. Plus – it’s crazy delicious too.
Don’t miss my traditional stuffed shells recipe or my chicken alfredo stuffed shells.
I think you’ll really love this recipe because you can prep it during lunchtime and then let the cooker do its thing. No need to tend to it all day.
Plus, this is easily adaptable making it simple to adjust for different cravings, or maybe you want to make it meat-free. That’s easy to do and everyone loves it. This is great for bringing to a potluck or other gathering.
I really love to make this when taking meals to families in need. Maybe they just had a new baby or another event in their lives and they don’t have a lot of time to cook. You can whip this up, pair it with some bread and they have an easy meal.
Yes – generally you will want to keep the ingredients separate in the refrigerator until you are ready to assemble. But having the shells already cooked and in the fridge does save some time.
Stuffed shells are a type of pasta dish that is made by stuffing cooked pasta shells with a variety of fillings, such as ground beef, sausage, vegetables, or cheese. The stuffed shells are then typically baked in the oven until they are heated through and the cheese is melted. However, you can also cook them in the crockpot for an easy and fuss-free dinner.
These shells can be made and kept on the warm setting for up to 2 hours before serving. I try not to let them go for longer than that because the pasta tends to fall apart when it is cooked too long.
I personally don’t like to freeze pasta because of what it does to the texture. However – my friends say that if you transfer the cooked shells to a foil pan, cover with the remaining sauce, and then cover before freezing – you can freeze for up to 4 months. To bake from frozen, just place the frozen pan in a 350-degree oven and cook for about 1 hour with the foil on.
While these are a main dish, there are a couple of recipes we like to serve alongside this delicious dinner.
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
Adapt this recipe – you can change up the type of cheese, the type of protein, or even adding veggies to make it completely different.
If you love this Easy Stuffed Shells recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Indulgent, spiced, and incredibly moist carrot bundt cake with a thick layer of cheesecake filling and rich cream cheese glaze. Whip it up in just an hour!
This easy carrot cake recipe will make a great centerpiece for a weekend dinner, holiday gathering, or a party. And for a change, my secret to making it is to not add any nuts, dried fruit, or applesauce in it – just a pure taste of warm spices and cream cheese. Lip smacking good, remember my word!
View postMint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!
Each year my kids try to stump me by asking for a new “over the top” birthday cake. This year my son asked me for an ice cream cake and since his favorite flavor is mint chip – I decided to go all out.
After scouring mom’s old cake books for inspiration, I ended up coming across a fun ice cream cake online made with ice cream sandwiches – it’s over on Tastemade. (see link below)
I put my own twist on their cake since I knew I wanted mint ice cream, a whole lot more chocolate, and then, of course – I wanted it to be much taller than their cake. I’m all about a BIG birthday cake.
The overall idea is the same but I absolutely LOVE how it turned out. It was BOLD and fit the occasion perfectly.
We had a whirlwind of a weekend with him driving the 9 hours home on Friday, spending Saturday dealing with a car issue during the day, driving 90 min back to CDA for an event that night, and then having a very quick birthday celebration before he headed back to Boise on Sunday. It was fast but fun.
Yes – if you want to make this in a different flavor of ice cream, maybe use different Klondike bars or even a different type of ice cream sandwich altogether – that will work just fine. Just make sure the size is cut to fit in the pan.
The crust can be made with another type of cookie if you like. You may need to add a little melted butter or additional milk to help bind the crumbs together since the creamy filling in the Oreos does help to pull the crust together so it doesn’t fall apart.
Homemade whipped cream can be used, but you will need to stabilize it first. Regular whipped cream, whether it is homemade or from the squirty can will deflate and basically melt right off your cake.
Absolutely. If you don’t need a huge cake, you can try reducing the ingredients and making it in a smaller springform pan. You can also just leave the slices individually wrapped and frozen and enjoy the pieces over the next several months.
Not necessarily. Overall it does make it easier to remove the cake from the pan and to work with it. But if you don’t have one you can use a regular pan and then line it with parchment. This way you can use the paper that hangs over to pull the cake up and out of the pan for the rest of the decorating.
This ice cream cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an ice cream cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this ice cream cake recipe, you’re going to love these other frozen treats too. Please click each link below to find the easy, printable recipe!
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Senate Bean Soup made in the Instant Pot gets dinner on the table fast. Loaded with ham, beans, & veggies – it’s “good for you” comfort food.
This hearty, comforting soup is a meal in a bowl. The dish has roots in the U.S. Senate’s tradition of serving soup during legislative sessions when it was often made with beans as a protein source and vegetables from the garden.
Not only is this a traditional American recipe, but it is a hearty, healthy soup that is perfect for cold winter days.
I first learned about this soup this past summer when my son was working in the Senate. He had the opportunity to dine in the Senate dining room with the Senator he was working for. He ordered this soup, fell in love with it, and then made sure to tell me all about it later that day.
I started looking for different versions of the recipe online and there are a lot of them. Since I was short on time, I decided to take the inspiration from what I was finding but then turn it into a “dump and go” type recipe for the pressure cooker.
I know I don’t have time to tend to a soup on the stovetop all day and you probably don’t either. This one is simplified and delicious.
While there are several stories about where the soup came from – since we are in Idaho, our favorite story involves Senator Fred Dubois of Idaho. It is said that he requested the soup to be served back in the early 20th century.
That recipe includes mashed potatoes and makes a massive 5-gallon batch. My son says that the version they serve in the Senate dining room today doesn’t include the mashed potatoes but is made with a braised onion.
This version is a little bit of this and that so I could get it to cook quickly and adapt easily for the pressure cooker. I didn’t want to have to soak the beans or add in any other steps that would make the soup complicated. I think Senaor Dubois would still love this version of the famous soup. It is a wonderful meal.
This soup is easy to store. Just place the leftovers in an airtight container and keep it refrigerated for up to 5 days. You can also freeze this soup for up to 3 months.
Yes, you can make this on the stovetop. Just follow the instructions using a stockpot, large kettle or large pot over medium heat on the stove. Work as written up to step 4. Then instead of covering and setting the pressure, you will just let it simmer on the stove for about an hour – stirring occasionally.
If you want this soup to be thicker you can do a couple of different things. First and probably the easier option is just to increase the mashed or instant potatoes you are adding to the mixture.
The second is adding a cornstarch slurry to the soup. You can do this by whisking together a 1/4 cup of cornstarch with 1 tablespoon of water and then stirring it into the soup.
Yes, actually you can make this U.S. Senate Bean Soup in the slow cooker. You will need to saute the veggies in a skillet. Then add them to the slow cooker along with the stock, ham, beans, and seasonings. Then just cover and cook on high for 2-3 hours or on low for 3-4 hours. When you have about a half-hour before you are ready to serve, add the potatoes and stir.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
If you love this easy soup recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
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Forget about running to the coffee shop for breakfast when you can make warm & chewy, Air Fryer Bagels in the comfort of your own home!
Do you love homemade bagels? Growing up we had coffee drive-thrus and even a massive bagel shop nearby our place. It was quite common for us to swing through and pick up a morning bagel and mocha to enjoy while we sat in traffic each morning on the way to work.
These days we live so rurally that there isn’t anything like that around here. Even the local market only offers a few choices when it comes to bakery goods. So we have become accustomed to making our own.
For years I have made bagels in the oven. Then I switched to a super-easy, no-yeast dough and I thought making bagels couldn’t get any simpler. But then the air fryer came on the scene and it was a game-changer.
Honestly – these come together so quickly – you’ll wonder why you ever buy the ones at the store. You can have these super soft and fresh bagels whenever the craving strikes.
The key to keeping the bagels fresh is to give them just enough air so that they keep from getting too moist. Unlike the ones you get at the store that are loaded with preservatives, these will soak up the moisture from the refrigerator. So I like to keep them in a paper bag at room temperature to keep the texture just perfect.
To toast these bagels, slice them in half horizontally. Then spray lightly with oil. Heat the air fryer to 360 degrees. Place the prepared bagel in the air fryer and cook for 2-3 minutes or until it reaches the desired level of toasted perfection.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
The honey not only adds a light sweetness to the dough but it also helps to improve browning while the bagels cook. You can leave it out – but I highly recommend you give it a try.
The sky is the limit when it comes to making all your favorite bagels. Here is a shortlist of the things you can add as toppings.
YES! If you don’t want to make this yeast dough – you can certainly speed up the process by using my super easy 3-ingredient bagel recipe and then cooking them in the air fryer instead of the oven.
Everything bagel seasoning contains sesame seeds, poppy seeds, salt, garlic powder, and onion powder. It has become quite popular originally as a bagel seasoning and then Trader Joe’s decided to sell it as a stand-alone product which went crazy.
People love it and it pairs quite nicely with cream cheese on a bagel. This is probably why it is so popular.
This is a really easy recipe to make and once you have it on hand – you can add it to more than just these bagels. To make your own seasoning – just mix the following ingredients together in a small bowl and then store in a small airtight container.
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy bagel recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
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You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.
It’s no secret – we love an easy no-bake treat around here. Since we also really love mint and the season is giving us a reason to go all-in on the mint recipes – we decided to whip up this super simple mint lush that I know you’ll love as much as we do.
Check out all those super tasty layers – they will make you swoon!
(if you love lemon this time of year – don’t miss my Lemon Lush Dessert too)
I don’t know about you – but in my world – chocolate and mint are made for each other. So this mint lush recipe was a no-brainer.
It seems fitting for early spring – this one is perfect for not only the St. Patrick’s Day celebrations but you can also easily serve this for Easter too.
Yes – if you don’t want to make your own stabilized whipped cream for the top layer – you can definitely use thawed whipped topping instead.
You bet – that would be absolutely delicious. Keep in mind that the recipe will no longer be a no-bake recipe when you have to bake the brownie layer and brownies tend to get quite firm when they are cold.
However – you could use pre-prepared brownies from the bakery at the market and keep this no-bake easy.
Yes, you can freeze lush – just make sure your dish is freezer-safe and you have the top tightly sealed with plastic wrap and/or a lid. Freeze for up to 3 months.
Thaw in the refrigerator overnight. Keep in mind that the added moisture from freezing might cause some separation in the layers or they might not be as firm when serving.
Absolutely! That part is easy. You can eliminate creme de menthe and use 1-2 tsp of mint extract if you want a non-alcoholic dessert.
If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – be sure to keep in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.
Be sure to keep refrigerated until ready to serve. You need those layers to be firm enough that they keep their shape when cutting and removing from the pan. Always serve chilled.
You can use mint Oreos for added mint flavor!
Place a piece of foil or plastic wrap on top of the pan, or use a pan with a lid – cover and keep refrigerated for up to 3 days.
This mint lush recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade lush dessert before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Chocolate Mint Lush Dessert recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for No-Bake Chocolate Mint Lush Dessert as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Air Fryer Creamy Garlic Chicken is a crispy, tender, chicken dish made with a flavorful creamy garlic sauce. Quick and delicious dinner in about 30 minutes.
This creamy garlic chicken is so juicy and flavorful that you can’t stop with just one serving. Air-fried tender chicken breasts with a cheesy garlicky coating and smothered in a creamy garlic sauce is absolutely comforting and so irresistible.
It’s easy to make and perfect for a quick weeknight dinner.
Our family loves chicken recipes and this one is no exception. I’m such a sucker for creamy sauces on a perfectly seasoned chicken breast so this dinner is one we make quite often.
I really love that not only is it delicious – but it’s super fast to make with the help of the air fryer. No more heating the oven and waiting around for the chicken to bake – this dinner is ready in about 30 minutes. You really can’t beat that.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
You can store the creamy garlic chicken in an airtight container for 5 days in the refrigerator or around 3 months in the freezer.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Firstly, it is important not to air-fry frozen or frosty food because it can cause the food to dry out and be over-cooked in some parts while being under-cooked in others. Let the food thaw out before air frying it.
This isn’t like the pressure cooker – trying to air fry foods from a frozen state won’t have the best results.
This recipe is incredibly versatile – so the possibilities are endless. But here are a handful of our favorite sides that we like to pair with this dinner.
First, let me say that I highly recommend that you do not use cooking spray. It will leave a residue on your air fryer basket & cause it to smoke when you use it.
I really like this spray bottle – because it gives a nice mist & sprays consistently each time using just olive, vegetable, or canola oil. I couldn’t air fry easily without it.
Notes: If you want more garlicky flavor then mince the cloves before adding them to the gravy. (Whole cloves will give a much milder flavor)
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this Easy Chicken Dinner recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
Triple Cheddar Chicken and Pasta
Spinach Stuffed Chicken Parmesan
Chicken Parmesan Grilled Cheese Sandwich
Slow Cooker Chicken Parmesan Soup
If you love this recipe for Air Fryer Creamy Garlic Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Elevate your snacking experience with Spicy Peanuts! Bursting with bold flavor and a fiery kick, these crunchy treats are perfect for those who crave a little heat.
Are you a snacker like me? Whether I’m working in my office or watching a show, I like to have something to munch on. Meet your new favorite snack: Spicy Peanuts!
These little gems are not just any peanuts. They’re tossed in a special blend of chili powder, garlic powder, and just the right amount of cayenne pepper to wake up your taste buds. Perfect for munching during game day, movie nights, or whenever you need a quick and satisfying snack.
View postThis easy chocolate truffles recipe is rich, decadent, and delicious with just a handful of ingredients. Perfect for any occasion – whether it’s a holiday, a friend’s birthday, or just because.
Are you ready for a super simple dessert that makes the perfect gift? These crazy easy truffles can be made in no time and always bring big smiles.
What I love about them is they seem so fancy, so they are perfect for a special occasion. But no one will ever know just how quickly you were able to make them. They are always the first thing to disappear when I bring them to parties.
View postThis Easy French Toast Casserole is made with delicious ingredients like eggs, half and half, butter, maple syrup, red raspberries, and artisan bread. It is perfect for celebrating on holiday mornings or a lazy weekend meal.
Do you love baked french toast? Our family does because it takes all the mess and stress out of making french toast for breakfast.
We love how easy it is to add all of the ingredients into the dish and bake it – instead of trying to cook each slice of french toast individually in the skillet.
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