Deliciously Easy Recipes
This Instant Pot Apple Butter is everything you love about apple butter but made quick and easy using the pressure cooker.
I’m sure I’m not the only one that gets excited when apple butter is in season. It’s one of my favorite Fall treats.
And, what’s even better, is that you can make it in your Instant Pot! This recipe is so easy and it turns out great every time. You’re going to love it!
View postSlow Cooker Blueberry Cobbler is a simple, no-fuss dessert that can be made in the Crockpot. You’ll love this 3-ingredient dessert!
If you love blueberries, and you love your slow cooker, then you’re going to love this Slow Cooker Blueberry Cobbler! It’s the perfect dessert for a summer day, and it’s so easy to make!
All you need is a few simple ingredients, and your slow cooker will do the rest. So grab a bowl and a scoop of ice cream for the top, and enjoy!
Making a blueberry cobbler in the slow cooker is super easy and the end result is delicious! This recipe only requires a few ingredients, so it’s perfect for a quick, weeknight dessert.
Plus, the slow cooker does all of the work for you – no need to babysit your cobbler while it’s baking. Just pop everything in and let it cook until it’s ready to eat. Give this easy recipe a try today!
A cobbler is a fruit or savory dish with a thick batter or biscuit-like dough topping. The dough is dropped by spoonfuls over the fruit filling, which is why it is also sometimes called a drop biscuit cobbler.
Cobbler originated in Britain, and the word likely comes from the Old English term cob, meaning “lump” or “piece.”
There are many different fruit cobblers, including strawberry, peach, apple, blackberry, and cherry. A savory cobbler is also possible and can be made with ingredients like vegetables, cheese, and meat.
The biscuit-like dough used for the topping can vary in texture from light and flaky to dense and heavy.
Cobbler is typically served as a dessert, but savory versions make excellent main dishes or side dishes. It can be enjoyed hot or cold, and leftovers can be reheated or frozen for later.
Whether you prefer fruit or savory, there’s a cobbler recipe out there for everyone!
This cobbler can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 1-2 minutes, or place the entire cobbler dish in a 325-degree oven until warm throughout.
You bet! We like to use frozen blueberries that we have stored from the previous season because our blueberry season is so much later than most other places in the country.
For us – blueberry desserts are perfect for summer but it will be nearly the fall season for everyone else before our blueberries are ready.
Yes, you can make this with other berries, we love making this with blackberries from our garden each summer. However, keep in mind the volume of the fruit you are substituting with so that it still has the same ratio with the top crust layer.
This recipe makes about 8 servings, depending on your portion sizes. It is enough for our family of 5, leaving some for the kids the next evening.
Yes, absolutely, that will work just fine. I have used white, yellow, and even chocolate when I didn’t have a box of vanilla.
I have not tried it with canned berries, like a pie filling. But I have made a baked version like this one with canned peaches (drained) and that turned out fantastic.
The final result for the cobbler will be the baked and bubbling berries on the bottom and the crusty cake mix layer on top. If you were to mix it up prior to baking, it would end up baking more like a cake, rather than a cobbler. It won’t be like a pie – because we aren’t adding a crust on the bottom – just berries and the topping.
There are many different ways to enjoy cobbler. It can be served as a dessert, main dish, or side dish. Serve it warm or cold, plain or with a scoop of ice cream or dollop of whipped cream.
You can also get creative with your toppings and add a sprinkle of cinnamon or nutmeg, or even top it with a crumbly streusel. No matter how you enjoy it, cobbler is a delicious and easy dish that the whole family will love!
Here are some of our favorite dishes to serve with this dessert…
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.
This cobbler 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 dessert in your slow cooker 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 Slow Cooker Blueberry Cobbler recipe, you’re going to love these other blueberry treats too. Please click each link below to find the easy, printable recipe!
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These TikTok Cinnamon Rolls have been all the rage lately! They are the easiest cinnamon rolls you’ll ever make, and so delicious too.
There are a lot of things to love about cinnamon rolls. They’re warm, gooey, and perfect for a winter breakfast. But let’s be real: they can be a pain to make.
Especially if you want them fresh from the oven on a weekday morning. That’s where TikTok cinnamon rolls come in.
These cinnamon rolls take only five minutes to prep, and 30 minutes to bake. So whether you’re short on time or just don’t feel like dealing with yeast, these babies will do the trick.
Plus, they’re always a crowd-pleaser! Who can resist golden brown dough stuffed with sweet cinnamon sugar? Nobody, that’s who. If you’re looking for an easy breakfast that’ll wow your taste buds, look no further!
Don’t miss our other TikTok viral recipe – Mini Pancake Cereal!
These cinnamon rolls are a trend that became popular on TikTok. You basically ditch the instructions on the packaging of the cinnamon roll tube and bake them a different way.
The result is giant, Cinnabon-like cinnamon rolls that are so fluffy and delicious.
Once you’ve made the cinnamon rolls, you’ll want to make sure you store them properly so they stay fresh and delicious. Here are a few tips:
– Keep them in an airtight container at room temperature for up to 3 days.
– If you want to keep them longer, you can store them in the fridge for up to 1 week.
– You can also freeze them for up to 3 months. Just make sure to wrap them tightly in a freezer-safe container before putting them in the freezer.
Yes – you can make these in the air fryer if you don’t want to run your oven! YAY!
To do so – you will want to make HALF of this recipe and use a small air-fryer-safe pan that fits in your air fryer. I would recommend using the regular-size cinnamon rolls instead of the Grands.
When adding the heavy cream for the small batch – you will only need a half cup. Then just “bake” in your air fryer for 12-15 minutes at 320°F OR until golden on top and cooked through.
Keep checking them towards the end as all air fryers tend to cook a bit differently and you don’t want burnt cinnamon rolls.
We tried the trend with the Grands – as shown in the viral recipe. But I have seen others that made them with the regular size rolls. The result was similar but smaller. Just as you would expect from using smaller rolls.
If you decide to use the smaller ones, you will need to bake them for a bit less time. Start checking them after 17-20 minutes. They should be about done within that time.
These cans are super simple to open. Just remove the paper wrapper. A lot of times the rolls are under so much pressure that the tube will just pop open on its own once the paper has been removed.
However, if that isn’t the case – you can either give it a tap on the edge of the counter OR take the end of a blunt object like a wooden spoon or the handle of a butter knife and use it to add a little pressure to the tube.
This is usually all it needs to pop the tube open and you can then arrange the rolls in your casserole dish.
The pecan glaze is completely optional. For this round we tried it without but then made them again with the glaze.
When you add the glaze it makes them more like a sticky bun vs a cinnamon roll. Both are insanely delicious and I wouldn’t turn either of them down. It just depends on what you are craving at the time.
To make the pecan glaze – just combine 1 cup of brown sugar with a 1/2 cup of butter and 1/2 cup of chopped pecans in a skillet. Heat over medium-low until the butter has melted and the sugar has dissolved.
You should have a caramel-like syrup with pecans mixed in. Pour that mixture over the top of the rolls before baking but after you have added the heavy cream. Bake as directed.
There are a few things that go really well with cinnamon rolls, and here are a few of our favorites:
So – this recipe is adapted from saw @mississippi_kween but there are a few others that have been sharing similar hacks. As with most recipes, it is really hard to know for sure who was THE FIRST.
No – you can use any brand of refrigerated, canned cinnamon rolls you can find. This should work with all of them out there. The only thing you need to watch is which size you are buying since that will change the baking time.
This cinnamon roll 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 doctored recipe hack 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 breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy TikTok Cinnamon Rolls recipe, you’re going to love these other cinnamon rolls too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll Sugar Cookie Bars
One-Hour Carrot Cake Cinnamon Rolls
Cinnamon Roll French Toast Bake
Copycat Roadhouse Cinnamon Butter
If you love this recipe for TikTok Cinnamon Rolls 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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Loaded with sweet strawberry flavor and a crunchy exterior created with golden Oreos, these Strawberry Crunch Cookies are all the craze!
Step into the sweet and nostalgic world of Strawberry Crunch Cookies, where each bite wraps you in a blanket of childhood memories and summertime joy. Imagine sinking your teeth into soft, buttery cookies, bursting with the flavor of ripe strawberries, then hitting the crunchy, crumbly topping that sends you straight back to those carefree days chasing the ice cream truck.
Does that bring back memories? Perfect for strawberry lovers and cookie lovers alike, these yummy treats are like a love letter to your taste buds. Whether you’re whipping up a batch for a special occasion, a cozy gathering, or just because, Strawberry Crunch Cookies are here to add a sprinkle of happiness to your day.
View postLooking for a fun, new way to enjoy sangria? Look no further than Sangria Jello Shots! These little shooters are perfect for parties, and they’re easy to make. All you need is some fruity sangria, gelatin, and your favorite party snacks. Enjoy!
When it comes to summer recipes, I always think of sangria. Something about chilling by the pool on a hot summer day and sipping on a refreshing glass and just relaxing.
But if you are hosting a party, you don’t want to have to sit behind the bar and serve every one all day. Instead – make these super easy Sangria Jello Shots and everyone can serve themselves.
These will have everyone at your next summer party, BBQ, or holiday happy. They are so much better than a regular cocktail – no spills and portion control is so much easier too.
Plus all your guests will LOVE having these in a shot. Something about jello just brings smiles. You can’t go wrong with these.
Sangria is a wine-based punch that originated in Spain. It typically contains red wine, fruit juices, and brandy or other spirits. Sangria Jell-O shots are a fun and festive way to enjoy this classic drink!
Yes – that should be sufficient. Just keep in mind that the ounces on the box are different when using sugar-free. Before you start, double-check the servings on the package to make sure they’re equivalent to those of the regular version.
Also, keep in mind that the alcohol added will naturally contain sugar – so there will still be sugar in the end result.
Jell-O shots are a type of alcoholic drink that is made by mixing Jell-O with alcohol.
The amount of alcohol you use will depend on how strong you want your shots to be. A good rule of thumb is to start with 1/2 cup of whatever alcohol you choose and adjust from there.
We are using a full cup of combined alcohol for this recipe – but be sure to not increase beyond that as the jello won’t set if the ratios are off.
Yes! If you want to make non-alcoholic jello shots, simply substitute the alcohol for water or juice.
Freezing jello is not recommended. The changes in the molecular structure during the freezing process make the jello lose its texture and it won’t harden. Frozen jello becomes melted and runny when thawed.
Yes, Jell-O shots can be prepared up to 24 hours ahead of time. Prepare the shots as directed and store them in the refrigerator until ready to serve.
They may be found at many retail stores, including Walmart and the dollar store. We live in a very rural area, so I get mine from Amazon online. At the bottom of this post is a link to some that I like.
Yep – you can change up the different types of alcohol used in these shots. However – you will want to keep the ratios the same so that there isn’t too much alcohol being added to the mixture.
Too much alcohol added will keep the shots from setting.
This jello shot 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 Jell-O shots 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 fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Sangria Jello Shot recipe, you’re going to love these other fun party treats too. Please click each link below to find the easy, printable recipe!
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This moist and tender Mexican Cornbread is a perfect side dish for dinner. A few simple ingredients get mixed up in one bowl and then baked to perfection.
When it comes to easy side dishes, Mexican cornbread is hard to beat. This recipe is simple, delicious, and perfect for those who love a bit of spice in their lives.
Whether you’re looking for something new to add to your Thanksgiving feast or just need a quick and easy dinner solution, this Mexican cornbread is sure to hit the spot. So give it a try today! You won’t regret it.
Cornbread is always a crowd-pleaser, and this Mexican version is no exception. It’s easy to make, and perfect for a side dish or appetizer.
Plus, it’s packed with flavor thanks to the chili flavor and delicious cheese. So if you’re looking for something tasty and different, give this Mexican Cornbread a try!
Mexican cornbread is best when eaten the day it is made. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave for 30-60 seconds before serving.
This cornbread is also freezer friendly! Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Mexican cornbread is a type of cornbread that originated in Mexico. It is typically made with a combination of cornmeal, flour, sugar, eggs, and milk.
Wheat flour is made from wheat, while corn flour is made from ground corn. Wheat flour is a type of all-purpose flour, while corn flour is a type of specialty flour.
You can use wheat flour in many different recipes, while corn flour is typically used in specific recipes like cornbread or tamales.
No, this cornbread recipe is not typically gluten-free as it contains flour. However, there are some recipes for a gluten-free version that use alternative flours like almond flour.
We have so many different recipes that we like to serve with this easy cornbread. But since we almost always serve it in the summer with veggies from the garden – that means we are usually grilling our main dish. Check out some of our favorite recipes we like to serve with this delicious bread…
Cornbread can be enjoyed as a side dish or snack. It can be served plain, with butter, or with honey. Cornbread can also be crumbled and used as a topping for salads or casseroles.
Yes, you can freeze this cornbread. Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Corn flour is a type of flour made from ground corn. It is a fine, powdery flour that is used in many different recipes, including bread, cakes, and cookies. Corn flour can be found in the baking aisle of most grocery stores.
Cornmeal is coarser than corn flour and has a more gritty texture. Corn flour is made from ground corn and is a fine, powdery flour.
Yes, you can substitute cornmeal for corn flour in many recipes. However, the texture of the final product will be different since cornmeal is coarser than corn flour.
This cornbread 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 cornbread recipe before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious side dish recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mexican cornbread recipe, you’re going to love these other side dish bread recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mexican Cornbread 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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Make the perfect iced coffee at home with this Bulletproof Iced Coffee recipe. Made with heavy cream, butter, collagen powder, and more. Great for those on Keto or just on a low-carb diet.
Summertime is the perfect time to enjoy a refreshing iced coffee. And if you’re following a keto diet, you’ll love this bulletproof version that’s low in carbs and high in healthy fats.
All you need is some coffee, heavy cream, butter, and vanilla extract plus a few other things to get you started. Simply blend all of the ingredients together and pour over ice. Enjoy!
View postHuevos Rancheros is a signature breakfast dish that includes eggs, fried corn tortillas, and a delicious ranchero sauce.
Do you love Mexican food? Specifically, do you love Huevos Rancheros? If you answered yes to either of those questions, then this recipe is for you!
Today, we’re going to show you how to make a mouth-watering Huevos Rancheros dish that will have your taste buds singing with happiness. So what are you waiting for? Read on and get cooking!
Many years ago I made this recipe for a friend. My family loved it, and my friend loved it even more.
Since then we have been making it and I kept meaning to photograph it so I could share it here with you all. Finally, I just buckled down and did it and I am so excited to share it with you.
I know you’ll love this as much as we do. It is fantastic!
Huevos Rancheros is a dish that consists of eggs cooked either soft or hard, served on a corn tortilla, and covered in a chili sauce. It’s a popular Mexican breakfast dish and it’s easy to see why – it’s filling, flavorful, and can easily be customized to your liking.
If you’re looking for an easy and delicious breakfast option, huevos rancheros is definitely worth trying!
If you are tight on time and don’t want to make the homemade ranchero sauce – you can use your favorite salsa instead. It will still be a delicious breakfast.
The level of spice in huevos rancheros depends on the ingredients used. The sauce is typically made with chili peppers, which can make it spicy. If you do not like spice, you can omit the chili peppers from the sauce or ask for a milder sauce when ordering at a restaurant.
Migas is another traditional Mexican breakfast dish that is similar to huevos rancheros. The main difference is that migas contain eggs that are scrambled instead of being served sunny-side up.
Ranchero sauce is a traditional Mexican sauce made with tomatoes, onions, and chili peppers.
Huevos rancheros is typically served with refried beans, avocado, and sour cream. Here are a few recipes we like to serve with it.
You bet – if you don’t want to make fried eggs, you can cook them in a variety of different ways and add them to the top of the tortilla and beans. Be sure to check out these recipes for eggs below!
Try this recipe with my homemade white corn tortillas!
If you have leftovers, Huevos Rancheros can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Yes, you can make huevos rancheros ahead of time and reheat them when ready to serve.
Cotija is a Mexican cheese that is similar to feta. It is a white, crumbly cheese that has a salty, tangy flavor.
If you cannot find cotija cheese, you can substitute it with feta cheese or another type of white, crumbly cheese.
Be sure to check out my over-easy egg recipe for all the tips and tricks when making THE BEST fried eggs!
This breakfast 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 breakfast 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 Huevos Rancheros recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Huevos Rancheros recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Huevos Rancheros 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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Bacon Ranch Pasta Salad is a quick and easy side dish recipe that is perfect for those backyard BBQs, pool parties, and holiday gatherings.
Today, we’re stepping into pure delight with a recipe that I personally love. It’s none other than the Bacon Ranch Pasta Salad. This dish is not just a salad; it’s a festival of flavors that’s sure to be a crowd-pleaser at your next summer barbecue or potluck dinner.
Its creamy dressing, crispy bacon, and tender pasta make it a dish that’s hard to resist. Plus, it’s super easy to make with simple ingredients that you probably already have in your kitchen!
View postIf you love the refreshing taste of lemon, you’ll love these Lemon Bars With Cake Mix. They are SO simple to make with just 2 ingredients!
Are you ready for a super-simple and outrageously delicious treat? Today, I’ll be sharing a recipe that will tickle your sweet tooth and brighten up your day: Lemon Bars With Cake Mix.
View postCookie Monster Cookies are packed full of mini cookies and chocolate chips making them fun, chocolaty, and delicious! Perfect for all you cookie lovers and Cookie Monster lovers out there. These are the ultimate cookie!
Mom always said not to play with your food, but that’s exactly what we’re going to do today! These special cookies are inspired by everyone’s favorite Sesame Street character, Cookie Monster.
With a big blue body and googly eyes, these cookies are sure to please everyone in the family – even Mom! So let’s get baking! Whoops, looks like Cookie Monster got into the dough again! Better make a few more batches…;)
Cookies are one of those treats that everyone seems to love. There’s nothing quite like the smell of fresh-baked cookies, and there’s just something about them that makes people happy.
Whether you’re a chocolate chip cookie fan or a sugar cookie devotee, there’s a recipe for everyone. These Cookie Monster Cookies are sure to be a hit with both kids and adults alike!
They’re soft and chewy, with chocolate chips, mini Oreos, and mini chocolate chip cookies in every bite. What more could you want? You just can’t go wrong with adding cookies into cookies!
You can, and we do it often. The dough will work just fine when doubled. Keep in mind that the dough fills a 5-qt mixer bowl pretty full – so unless you are using a larger 7-8-qt mixer bowl, doubling might be difficult.
YES – you absolutely must chill this dough before baking for at least 30 minutes. This is key to the cookies baking correctly.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
These cute cookies can be stored in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.
Sure! These adorable cookies are a great base for experimentation. You can change the color and the mix-ins to whatever you like. Keep in mind that by changing them from blue to another color and changing the cookies that are added to something else – they will no longer be “cookie monster cookies” but you can come up with some really cute variations.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.
Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.
These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.
This super FUN cookie recipe is 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 cookies like these 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 simple cookie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Cookie Monster Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Cookie Monster Cookies 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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Grilled Peaches are the perfect summer dessert! Try this recipe for grilled peaches topped with vanilla ice cream and caramel sauce.
Grilled peaches are the perfect summer dessert. They’re sweet, juicy, and delicious. Plus, grilling them is easy and fun.
There’s really nothing like a juicy peach, especially when it’s grilled to perfection. If you’re looking for a new way to prepare these sweet fruits, look no further than this easy grilling recipe. You’ll be amazed at how delicious they turn out!
Grilling season is in full swing and what better way to celebrate than by grilling up some delicious peaches? We are so far north that our peaches aren’t quite ready yet – but for those of you who are already enjoying a crop of delicious peaches – this one is for you.
Whether you’re a novice or an experienced grill master, these recipes are sure to impress your guests. So fire up the grill and get cooking!
To store grilled peaches, first, allow them to cool completely. Then, place them in an airtight container and store them in the fridge for up to 3 days. When you’re ready to eat them, simply reheat them on the grill or in a pan on the stove.
For best results, please grill them for about 8-10 minutes. No need to flip them over, since they are rounded on the other side, they won’t have enough contact with the grill for it to make a difference.
Yes! Grilled peaches go great with other fruits like nectarines, plums, and cherries. Get creative and experiment with different flavor combinations. These would be great when added to a dinner salad, tossed fruit salad and so much more.
In addition to the classic ice cream topping, grilled peaches also taste great with whipped cream, honey, or a simple dusting of sugar. Get creative and experiment with different flavor combinations.
Yes! Just be sure to thaw them completely before grilling. Frozen peaches will also take longer to grill, so be patient.
I would imagine that because most frozen peaches come pre-sliced, you would have to place them in a container or on a griddle over the grill. They would essentially become smoked peaches since they wouldn’t be touching the grill grates.
Absolutely! Just follow your favorite recipe and substitute grilled peaches for the fresh or canned peaches called for in the recipe. Yum!
I have not tried baking a pie on the grill yet. But stay tuned, it is on my wish list.
Nope – you can make this recipe with either yellow or white peaches. They are both equally delicious. Just make sure they are ripe but still firm enough that they don’t squish when you cut them and remove the pit.
Yes – if you would like to grill these peaches on the stovetop instead of the bbq that is possible. I found that using a cast-iron skillet works best for this – preferably one that has grooves in the bottom like this grill pan here.
First – Wash thoroughly by rinsing under water and rubbing gently with your hands.
Then – if you want to peel the skin before cutting – if the peach isn’t fully ripe, use a peeler to remove the skin. Otherwise, score the skin on top and blanch them in boiling water for 15 seconds. After that, immerse them in an ice bath to halt the cooking process. This method allows you to remove the peaches’ skins without cooking them.
To cut into slices – Place the peach on a cutting board with its stem side up. Cut angled pieces from the peach using a paring knife, starting from the stem end. To remove the flesh, cut away any tissue around the pit if necessary. This results in between 10 and 12 slices.
Leaving the peel on – Start with the peach at the top of the stem, where there is a natural indent. Cut down into the flesh until you hit the pit with a sharp paring knife. Continue cutting around to the other side until it reaches where you started.
Twist each half, then hold. If it comes apart with little effort, the peach is a freestone. It’s most likely a clingstone peach if you need to remove the pit from the flesh by cutting.
Choose one of the sides, then use the blade’s tip to make small incisions along the pit’s curve, separating the flesh. The remaining portion will still have the pit in the middle since you removed half of it with tiny sawing motions.
This easy grilling 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 fruit like this on your grill 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 grilled dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy grilled peach recipe, you’re going to love these other easy summer recipes too. Please click each link below to find the easy, printable recipe!
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This refreshing and delicious Watermelon Margarita is perfect for hot summer days. It has a sweet, tangy flavor and the perfect balance of salt and lime.
Summertime is the perfect time to enjoy a refreshing watermelon margarita! This drink is easy to make and its light, fruity flavor is perfect for sipping on a hot day.
Plus, who can resist those cute little watermelon slices? Give this recipe a try and you’ll be hooked!
Watermelon is the flavor of summer in my opinion. So when it comes to making something to help us cool down after a long day working on the property – a watermelon margarita is definitely a “go-to” recipe.
This one is so simple to make. I like to make the mix in the morning and pop it in the fridge until we are ready for a cool down. But you can make this one about an hour before serving too for the best flavor.
Watermelon Margaritas are one of the most refreshing drinks you can have on a hot summer day. Made with fresh watermelon, lime juice, and tequila, these margaritas are sure to hit the spot. Whether you’re looking for a classic margarita or something a little bit different, we’ve got you covered.
Combine granulated sugar, kosher salt, and lime zest. Before making your drink, dip the rim of the glass in water or lime juice followed by margarita mix.
A margarita is a cocktail made with tequila, triple sec, and lime juice. It is usually served with salt on the rim of the glass. But for these, we are giving it a summer twist with fresh watermelon, lime juice, and tequila. You can also add in a splash of triple sec or other citrus liqueur if you like.
To make frozen margaritas you can freeze the cubes of watermelon until firm – for usually about 4 hours. Then blend all of the ingredients together and serve.
The margarita is a Mexican cocktail that has been around since the early 1900s. The exact origins of the drink are unclear, but it is believed to have been invented in either Mexico City or Tijuana.
The most popular theory is that the margarita was created by a bartender named Francisco “Pancho” Morales. Morales is said to have invented the drink in 1938 at a bar in Tijuana. However, there is no concrete evidence to support this claim.
Another theory suggests that the margarita was actually invented by a different Francisco – Francisco “Pancho” Lopez. Lopez was a bartender who worked in Juarez, Mexico. He is said to have created the margarita in 1941, and the drink quickly became popular with American tourists.
Whatever its origins, the margarita is now a staple of Mexican cuisine. It is one of the most popular cocktails in the world, and it shows no signs of slowing down. So, next time you’re in the mood for a refreshing drink, be sure to give a margarita a try!
Watermelon Margaritas are the perfect summer cocktail. Refreshing and flavorful, they’re sure to please everyone at your next gathering. There are a few things you can serve with your watermelon margaritas to make them even more enjoyable.
This watermelon cocktail 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 margaritas 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 drink recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy watermelon margarita recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
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Looking for an Easy Lemon Cake Recipe? This one is simple to follow and yields a delicious dessert. The cake is moist and tangy, with a subtle sweetness that pairs perfectly with a cup of tea or coffee. Give it a try!
Do you love lemon? This easy lemon cake recipe is for you. It’s a soft, fluffy cake with a light lemony flavor. Best of all, it’s really easy to make!
So if you’re looking for an impressive dessert that doesn’t require a lot of effort, this is the recipe for you. Enjoy!
I’m just here working my way through all of mom’s cake recipes. While a whole lot of them are several layers and super elaborate – she has some in her collection that are simple and easy – like this lemon cake.
I love this one because it falls into the snack cake category being that it is only one layer, is on the smaller side of 8″ square, and whips up fairly quickly.
It is perfect for bunco night, a small backyard bbq or brunch at church. I know you’ll love this one as much as we do.
Yes – of course. Just like any other cake, you can freeze this lemon cake. Just make sure to wrap the cake tightly with plastic wrap or place it in an airtight container before freezing. Use it within 3 months.
Making this lemon cake the day before is a great idea. Just be sure to cover with plastic wrap before refrigerating. You can also make the cake and icing the day before and then add the icing fresh before you serve it the next day.
This lemon cake should be stored, covered, in the fridge for up to 3-4 days. This cake does freeze well if stored in an airtight container or wrapped tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 2 months, and thaw in the fridge overnight before serving.
You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.
The amount of batter in a cake pan is crucial to the recipe. The cake could sink in the middle or overflow if there is too much batter. If you don’t use enough batter, you’ll end up with a thin, flimsy, and dry cake (the moisture will evaporate too rapidly). When switching pan size, follow this guideline: fill halfway to two-thirds full. If you have any leftovers – make them into cupcakes.
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 recipe too dry.
Cake flour is very finely milled making it lighter in texture, it is bleached so it has a lighter color, and has a much lower protein content than your standard all-purpose. All of these things will change the overall texture, rise and consistency of the cake since it will produce less gluten.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
This Lemon 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 recipe before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy lemon cake recipe, you’re going to love these other cake recipes too. Please click each link below to find the easy, printable recipe!
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This peach pie features a flaky crust, a buttery, sweet peach filling, and a crisp and crumbly topping that complements the juicy peaches perfectly.
It’s a comforting dessert that combines the best of summer succulent fruit with a classic crumb topping.
View postKeto BBQ Sauce is a sugar-free, keto-friendly sauce. Made with no added sugar and only the highest quality ingredients like apple cider vinegar, Worcestershire sauce, and cayenne pepper, this is the perfect barbecue sauce for your low-carb lifestyle.
Looking for a low-carb barbecue sauce that will tantalize your taste buds? Look no further! This keto BBQ sauce is the perfect blend of sweet and smoky, and it’s sugar-free so you can enjoy it guilt-free.
Plus, it’s so easy to make – you’ll be able to whip up a batch in no time. Let’s get started!
View postThere’s nothing like the taste of a piña colada. But what if you could have it in a pudding shot? Try these Piña Colada Pudding Shots for a tasty little treat.
Looking for something different to bring to your next party? Try these piña colada pudding shots! Made with only a few simple ingredients, they’re easy to put together and sure to be a hit with everyone.
Plus, they’re the perfect excuse to enjoy a little bit of tropical flavor on a summer day. So go ahead and give them a try – I promise you won’t regret it!
When I think of summertime, my mind automatically goes to piña coladas. There’s something about the sweet and creamy tropical flavor that just screams “vacation.” And what’s not to love about a drink that can also double as a dessert?
These piña colada pudding shots are the perfect party treat for those who love tropical flavors. They’re simple to make and sure to be a hit with adults of all ages. So gather your friends and get ready to party!
A pudding shot is a dessert that combines pudding with alcohol. It is usually served cold and can last for several days in the fridge. Pudding shots are a popular party food because they are easy to make and can be made ahead of time.
To make a creamier, more luxurious pudding, substitute evaporated milk for regular milk or half and half. It not only adds to the texture of the dish but also vastly improves the taste of pudding mixes.
Make the instant pudding according to the package directions, but replace milk with heavy cream instead. Keep in mind that using heavy cream will make the mixture more like a mousse consistency which will be quite thick. Still delicious but more like a dessert server in a bowl – which is probably too much for something with alcohol in it.
Yes, you can freeze pudding shots. However, the alcohol content will keep the shots from freezing completely. Pudding shots can be stored in the freezer for up to 2 months.
If you use a higher proof alcohol (80-proof or higher), the stronger alcohol content may prevent the pudding from setting. You might have miscalculated your amounts or your proportion of pudding to alcohol, which will keep the pudding from setting. If that’s the case, add 8 ounces of whipped cream or cream topping before chilling it.
Serve with spoons; unlike Jell-O shots, it’s difficult to just run your tongue over the edge of a pudding shot in order to consume the entire thing. It is also pudding, so you won’t be able to remove it from the glass in one piece because it doesn’t hold its shape.
Vodka is the most popular type of alcohol used for pudding shots, but rum and whiskey are also common choices. You can use any type of alcohol that you like, but today we are using rum so we can achieve the pina colada flavor we are looking for.
Pudding is a dessert that combines milk or cream, sugar, and flour or cornstarch to make a smooth paste. It’s available in a variety of flavors, including chocolate, vanilla, and banana. Pudding is generally kept cold and eaten as a snack or part of a larger dessert.
Pudding shots can be served at room temperature, but they are more commonly served cold. This is because pudding is generally a cold dessert. When alcohol is added to the pudding, it can make the pudding set improperly if it’s not kept cold.
Pudding shots, like the ones pictured here, are usually prepared with one cup of alcohol for the entire batch. After that, it’s divided among the 12 shots — they aren’t very strong. It comes out to less than 1 ounce per shot, I believe. Increasing the booze could cause the pudding to set improperly.
Pudding shots will last for several days in the fridge. However, the alcohol will start to evaporate after a day or two. This means that the pudding shots will taste less alcoholic over time.
You can freeze pudding shots for up to two months. However, thawing and refreezing pudding shots is not recommended because it can cause the pudding to separate from the alcohol.
This pudding shot 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 shots with pudding 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 fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Piña Colada Pudding Shots recipe, you’re going to love these other awesome recipes for shots too. Please click each link below to find the easy, printable recipe!
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Rice Krispie Cookies are a delicious, easy-to-make cookie recipe that can be customized with whatever mix-ins you like. Perfect when enjoyed with a glass of cold milk.
Rice Krispie Cookies are a classic and for good reason! They’re easy to make, taste delicious, and are always a crowd-pleaser. Plus, they’re perfect for any occasion – from birthday parties to holidays.
So whether you’re a seasoned baker or just getting started, these cookies are definitely worth giving a try. Enjoy!
When it comes to cookies, there are a few classic recipes that always come to mind. Chocolate chip cookies, oatmeal cookies, and of course, rice Krispie cookies!
This easy and fun recipe is perfect for cookie lovers of all ages. Plus, these Rice Krispie cookies are a great cookie for adding your favorite mix-ins to give them that personal touch.
But the best part is that these cookies don’t require any chill time – making them ready in less than 30 minutes. That is AWESOME! So what are you waiting for? Try this awesome recipe today!
No, this is a no-chill recipe so you can bake the cookies right away. This is perfect for when you want fresh, warm cookies but you don’t want to wait for the dough to chill.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
The answer may surprise you, but yes, the Rice Krispies will actually stay crunchy in Rice Krispie cookies! This is because the cereal is coated to hold up to milk when eaten as cereal, which helps to preserve its crunchiness.
So, if you’re looking for a cookie that’s both crispy and chewy, then these are a perfect choice!
These Rice Krispie cookies can be stored in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.
Sure! These Rice Krispie are a great base for experimentation. Try adding nuts, dried fruit, or even different types of chocolate chips. I like to change up the M&M’s for each holiday or season. They make a great treat to bring to so many different gatherings. Get creative and see what you come up with!
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.
Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.
These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.
This recipe will make THREE dozen cookies. However, the quantities of our ingredients are mathematically easy to halve or double if you would like to make fewer or more cookies.
This super soft and chewy cookie recipe is 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 cookies like these 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 simple cookie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy rice krispie cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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Sheet Pan Chicken Fajitas – a quick and easy one-pan chicken dinner with tons of flavor that’s ready in no time.
Do you ever find yourself short on time when it comes to dinner? Well, have I got the perfect solution for you! These sheet pan chicken fajitas can be on your table in less than 30 minutes, and they’re packed with flavor.
Plus, they’re a great way to get your family eating healthy. So what are you waiting for? Give these fajitas a try tonight!
Who doesn’t love a good fajita? This easy sheet pan chicken fajitas recipe is perfect for busy families. The best part is that there’s hardly any clean-up! So put your feet up and enjoy a delicious dinner.
I love this recipe because I can have dinner on the table in 30 minutes flat. I’m talking start to finish. But the best part is that we don’t have to sacrifice flavor for a quick and easy meal.
I know you’ll love these as much as we do. Be sure to pair them with my homemade white corn tortillas too!
A fajita refers to the strips of meat used in the dish, as the literal definition of fajita means “little girdle” or a “tiny strap.” This was originally carne asada, but the term has evolved over the last hundred years to include a variety of other meats including chicken and seafood.
Traditionally, fajitas are served with special fajita seasonings and served on a corn or flour tortilla. However, the term is so broad that it gives you a lot of latitudes when deciding how best to prepare the dish by making it your own.
If you would prefer to achieve a more tender cut of meat when preparing your fajitas, you will need to be sure to marinate it before baking. If you are looking for a good marinade, be sure to try my recipe for the Best Chicken Marinade.
The acidity of the vinegar works well for breaking down the muscle fibers in the chicken while the remaining ingredients provide a juicy and flavorful experience.
Yes! Keep in mind that the smaller size of the toaster oven will make it more challenging to create enough space between all of your ingredients. If all of the components are on top of each other on the sheet pan, they will not cook properly. This is why I would recommend either halving the recipe or dividing the full-scale recipe into two batches.
When following most recipes, the color of the bell peppers that you use is only for aesthetic purposes. However, there is a difference in flavor between the different colors.
Notably, green bell peppers are the least ripe of them all and have a more bitter flavor, though they will still have that distinct bell pepper flavor along with the spiciness. As you move down the color scale from yellow to orange, to red, bell peppers get progressively sweeter and fruitier.
The variation in flavor makes a nice medley when mixed together in a fajita. Be sure to choose the colors based on how sweet you would like your dish and experiment with combining flavors too!
Absent any kind of marination for your chicken and veggies, the acidity of the lime juice helps to make all of your ingredients more tender during the cooking process. This is a much better experience when eating a fajita because you want to be able to bite right through all of the contents without getting stuck and pulling out the rest of the meat or a long strand of bell pepper.
Traditionally fajita seasonings will include cumin or chili powder. When making a fajita seasoning at home, you will also want to add other spices like garlic powder, salt, dried onions, cayenne, white sugar, and paprika.
Generally, a recipe would call for a chili powder base with the remaining ingredients to balance the spiciness. Here is what I use when making fajita seasoning.
I recommend making my Homemade Fajita Seasoning to keep on hand!
For additional flavor, you may want to add a bit of cilantro, feta cheese, or a squirt of fresh, homemade crema to the top of your fajitas. These toppings have the added benefit of making your fajitas look beautiful!
These fajitas would go very well with a side of my Restaraunt Style Refried Beans or my Mexican Street Corn Salad. Both of these recipes are lighter sides that compliment the spicy, savory flavor of your fajitas.
This sheet pan chicken fajitas 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 baked fajitas 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 dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy sheet pan dinner recipe, you’re going to love these other quick and easy dinners too. Please click each link below to find the easy, printable recipe!
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Our coconut poke cake is the perfect dessert for your next party, potluck, or family gathering. Decorated with sweet coconut and a cherry on top!
If you’re a fan of both coconut and poke cakes, then this recipe is definitely for you! This delicious dessert is made with a layer of vanilla cake base and then poked with a creamy coconut filling.
To top it all off, we’ve added some sweetened coconut, whipped cream, and a cherry on top for an extra bit of flavor. Be sure to give this recipe a try the next time you’re in the mood for something sweet and Coconut Poke Cake is guaranteed to satisfy your cravings!
View postJalapeno Artichoke Dip is a perfect appetizer, party dish, or just a tasty dip that’s oh-so addicting! Serve with your favorite crunchy snack!
Do you love appetizers? Do you love easy snacks? Then this Jalapeno Artichoke Dip is for you!
It’s simple to make and can be eaten with chips, baguettes, or even straight out of the bowl. So grab your favorite dip dish and let’s get started!
This dip is a super easy appetizer to whip up for your next party. We can’t get enough of this Jalapeno Artichoke Dip!
All you need is a few simple ingredients and about 20 minutes of cooking time. Plus, this dip is seriously delicious – perfect for satisfying those appetizer cravings. I know you’ll love it and all your friends will too!
Yes. Canned artichokes are what we are using here as they are more cost-effective and are more readily available. You can use regularly cooked artichokes, but you may prefer to use fresh artichokes as the baking process could make the canned variety too soft and mushy if you overdo it.
Absolutely! If you would prefer to mix up the flavors for this recipe, you can swap the parmesan with another hard cheese like cheddar or asiago. These cheeses bring a distinct sharp, sweet flavor that pairs nicely with the sweetness of the cream cheese and the spiciness of the jalapenos.
Provided that you did not leave it at room temperature after cooking or during serving for more than an hour, you can store your Jalapeno Artichoke Dip in the refrigerator for up to two days before you should make another batch.
It is important to know that the refrigerator does not stop the growth of microbes in your food, but slows their reproduction. This means that if you leave your food at room temperature for too long, you will be starting with more bacteria when you put it in the refrigerator, providing more organisms that can replicate once they are allowed to sit in your food.
Yes. This dish can be prepared and then frozen to be used at a later time. Be sure to use full-fat cream cheese to prevent separation during the thawing process. Also, I find it especially useful to use a disposable aluminum pan when creating this dish for meal prep. This makes it easy to place in the oven to thaw and reduces the amount of clean-up time.
The heat that is characteristic of peppers is caused by a waxy chemical called capsaicin. When preparing jalapenos for cooking, most of the capsaicin is found in the seeds of the pepper.
If you would prefer to add more spice to your dish, be sure to include more of the seeds when adding your peppers. Know that removing all of the seeds from the peppers does not necessarily remove all of the spicinesses but it will moderate it.
Note that this dish contains four types of cheese mixed with the peppers and the artichokes. Cooking your dip allows the cheeses to melt and blend together and adopt the flavor of the peppers and the artichokes throughout. It will also allow fresh jalapenos and artichokes to soften, allowing for a smoother consistency when enjoying this dish.
One of my favorite parts about baking this dish is the golden-brown crust that forms on top. In my opinion, this is the most flavorful part of the dish as it includes toasted cheese and adds a slight crunch.
Black Bean Jalapeno Pepper Queso
You sure can! Adding spices like salt, pepper, and garlic powder are matters of personal preference. This recipe may be especially delicious when adding a spoonful of minced garlic and dried onions to the mix before baking.
This recipe is versatile enough to be for any occasion. If you are looking to impress your friends for game day, serve your Jalapeno Artichoke Dip with Air Fryer Ham and Cheese Sliders or Mini Bacon Onion Ranch Cheese Balls.
If you are hoping to do something more formal, this dish would pair nicely with my famous One Hour Dinner Rolls or my Filet Mignon to bring a more upscale feeling to the table.
Though this recipe is keto being that it is both a low-carb dish and lacks starches and hydrogenated oils. Beware as you modify this recipe to suit your liking as it may change how keto-friendly it is.
This tasty dip 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 a hot cheese dip 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 snack recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Jalapeno Artichoke Dip recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
Slow Cooker Buffalo Chicken Dip
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Vegetarian Dumplings are made with fresh mushrooms and sesame seeds. Great when served with this delicious homemade garlic chili oil.
Dumplings are a classic dish that can be made with meat or vegetables. Today, we’re making them vegetarian-style with a mix of garlic, onions, and mushrooms.
The filling is simple to make and easy to customize with your favorite veggies. So why not give them a try this weekend? They make the perfect appetizer or main course!
One thing I can never get enough of is dumplings or potstickers. There is just something about these little bites full of a delicious filling. I could eat them every single day.
So, I obviously can’t get take-out every single day. That’s where making these tasty little gems at home comes in. They are oh so delicious and I love them SO MUCH. I know you’ll love them as much as we do.
Shiitake mushrooms are famous for adding umami (a savory, pleasant flavor) to any dish. They can best be described as a strong, buttery flavor that tastes like bacon to some.
Despite their ability to elevate a dish, shiitake mushrooms are not always available at your local supermarket. For this dish, it is perfectly acceptable to substitute with any of your favorites, including button or portobello mushrooms.
If you were to remove your wontons from the pan before adding the ice cubes, you would find that the center did not cook through and the outside is very crunchy and hard. Adding the ice and placing a lid over the pan both steams the wonton wrappers and cooks the contents more thoroughly.
This recipe specifically calls for adding ice over liquid water to minimize the amount of splashing that would occur when adding it to a hot pan.
There are a lot of alternatives to wonton wrappers one can use. A couple of good alternatives would be rice paper or dumpling wrappers.
Though both of these options serve the same purpose as a wonton by containing the delicious filling in a bite-sized form, they may not taste exactly like the wonton wrapper. To make the rice paper taste more like a wonton, simply fry them to add a bit of crispiness to the outside.
Absolutely! The process of making wonton wrappers at home is very easy. All you would need is one egg, ⅓ cup of water, 2 cups of flour, and ½ teaspoon of salt.
When making your wonton wrappers, start by combining the flour and salt, then make a well in the middle of the mixture for you to add your water and egg to the bowl.
When adding the egg and the water, combine them in a separate bowl first, then add them to the bowl of flour and salt. When added, mix all the ingredients together until well combined.
After all of your ingredients are well combined, knead the dough until it is more of an elastic consistency, then ball it. After allowing the ball of dough to sit for about ten minutes, you are ready to cut it into smaller, more manageable sizes (into quarters for instance) and roll it into a thin, flat sheet.
After cutting the sheet into the size of wonton wrappers you would like (wonton wrappers are traditionally 3 x 3 squares) you are ready to include them in this recipe.
Store-bought minced garlic is a perfectly acceptable alternative to fresh cloves of garlic. Generally, I am more likely to have this on hand than fresh garlic since it is jarred and stored in the refrigerator. However, I would discourage relying on garlic powder as a substitute in this recipe since it will not have the same ability to incorporate its flavor throughout the filling.
You bet – if you want to add a little pork or chicken inside instead of the mushroom or in addition to the mushrooms – that is always a super tasty option.
Most of the time, the flavor is the only part of a dish that hinges on the use of certain dry ingredients. This is great because you can omit most dry ingredients without sacrificing the consistency of certain sauces, or the integrity of the overall dish.
In this instance, you can refrain from using red pepper flakes in this recipe if you do not prefer the spice that they add to the dish.
These dumplings are versatile enough to be part of the main dish by pairing them with some white rice and broccoli or to be used as a side dish for a vegetable stir fry. If you are looking for a good dish to pair with your dumplings, be sure to try my simple Teriyaki Stir Fry recipe.
Provided that you did not leave them at room temperature after cooking or during serving for more than an hour, you can store your dumplings in the refrigerator for up to two days before you should make another batch.
It is important to know that the refrigerator does not stop the growth of microbes in your food, but slows their reproduction. This means that if you leave your food at room temperature for too long, you will be starting with more bacteria when you put it in the refrigerator, providing more organisms that can replicate once they are allowed to sit in your food.
No, you can omit the sesame seeds if you like. I just love how pretty they make the dumpling and how visually stimulating they are. Plus they give a great nutty flavor when cooked like this.
You bet – dumplings are great when made in the instant pot. They just won’t have that crisp as you get in the skillet. However – you can cook them in the skillet afterward for a couple of minutes.
To make in the instant pot – place them in a bamboo steamer with the lid on top of your rack at the bottom of the pot. Add 1½ cups of water.
Put the lid on and set the valve to seal. Select the steam setting and set the time to 7 minutes.
Use a quick pressure release to release the pressure once done.
This dumpling 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 dumplings 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 vegetarian dumplings recipe, you’re going to love these other Asian cuisine recipes too. Please click each link below to find the easy, printable recipe!
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Forget store-bought pesto sauce with this simple and fragrant basil pesto recipe you can use to elevate your pasta, steak, salads, and toasts.
This is the base homemade pesto I use for my pesto pasta salad. Basil pesto, aka Genovese basil pesto, is a classic Italian condiment they use on pretty much anything from pizza to toast. It is tasty, light, and super easy to make.
View postCrescent Roll Cinnamon Rolls are an easy-to-make breakfast treat using refrigerated crescent roll dough. So simple and ready in about 30 minutes.
Imagine waking up to the irresistible smell of cinnamon wafting through your home, leading you to a warm, delicious batch of freshly baked cinnamon rolls. These aren’t just any cinnamon rolls, though.
They are the easiest and most mouth-watering Crescent Roll Cinnamon Rolls you’ve ever had! With a golden, flaky crescent roll exterior, a gooey cinnamon sugar filling, and a smooth cream cheese frosting, these easy cinnamon rolls are guaranteed to become your new favorite treat.
So grab your apron, gather your simple ingredients, and get ready to create the ultimate weekend morning delight!
View postChocolate Cake with Peanut Butter Frosting is the perfect homemade cake recipe for celebrating birthdays, holidays, or special occasions.
There’s just something undeniably yummy about the combination of chocolate and peanut butter, isn’t there? It’s a match made in flavor heaven, and that’s exactly what this Chocolate Cake with Peanut Butter Frosting offers.
A deep, rich chocolate cake combined with a creamy, salty-sweet peanut butter frosting. All that, topped off with a decadent chocolate ganache, this cake is a dream for chocolate and peanut butter lovers alike.
View postBirthday Cheesecake is a rich, and sweet dessert packed with Funfetti sprinkles. You can’t go wrong when celebrating with this confetti cheesecake!
If you love cheesecake and you love sprinkles, then you’re going to love this Birthday Funfetti Cheesecake recipe! It’s simple to make and is bursting with delicious vanilla flavor.
The best part is the fun colorful sprinkles throughout that make it look pretty too! Serve this up for your next party and everyone will be asking for the recipe. Enjoy!
It’s no secret that cheesecake is one of my favorite desserts. In fact, I love it so much that I’ve made a few different versions of it here.
But today, I want to share with you my all-time favorite cheesecake recipe: Birthday Funfetti Cheesecake. This cheesecake is bursting with flavor and has a delicious creamy texture.
Plus, the funfetti sprinkles make it extra special and festive. If you’re looking for a show-stopping dessert for your next gathering, look no further than this super cute and delicious Confetti Cheesecake!
Basically, Funfetti is soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake. I have heard that in other regions it is referred to as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made it all the more popular.
This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.
Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off.
Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.
Yes – you can use cookies such as Oreos for the crust of this cheesecake. A golden Oreo would be delicious. To do this, use
Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
Press the mixture into the bottom of the springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
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 batter or when placed in the refrigerator, it will sweat & the color will bleed out.
“Sprinkles” called Nonpareils are also not great for this recipe because they also bleed.
The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients with the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
This Funfetti cheesecake 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 cheesecake recipe 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 confetti birthday cheesecake recipe, you’re going to love these other cheesecake treats too. Please click each link below to find the easy, printable recipe!
Frosted Funfetti Cake Mix Cookies
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Homemade Turtle Ice Cream is a sweet and creamy treat. It’s loaded with Turtle Bites candy, fudge sauce, caramel syrup, and toasted pecans.
Welcome, all you ice cream enthusiasts! Get ready to dive into a sea of smooth creaminess, delicious chocolate, and gooey caramel, all mixed together with crunchy pecans. Yes, we’re talking about the unforgettable Turtle Ice Cream.
It’s a treat that will surely steal your heart (and taste buds!). This homemade dessert can brighten up even the gloomiest of days, making it the perfect creamy adventure for all ages. It’s one of the best homemade ice creams I’ve had. So, let’s get started!
View postThis Jerk Chicken Recipe is a fiery Jamaican dish that we made in the slow cooker with a mixture of herbs and spices. Perfect for an easy family dinner!
Are you looking for a delicious and easy-to-make jerk chicken recipe? Look no further! This incredible dish can be made in your slow cooker, so it’s perfect for busy families.
Plus, the bold flavors will leave everyone asking for more. Give this recipe a try today!
View postPerfect crispy crust, chewy cheese, and fresh tomatoes. This Cast Iron Skillet Pizza is simple, easy to make, and will become your go-to for weeknight dinners.
There’s something about pizza that just brings people together. Whether you’re sharing a pie with your family or grabbing a slice with your friends, pizza is always a good time.
And while there are plenty of ways to enjoy this classic dish, cast iron skillet pizza might be our new favorite way to eat it. Not only does this method result in an extra-crispy crust, but it also cooks the toppings evenly, so every bite is delicious. Ready to try it for yourself? Here’s how to make cast iron skillet pizza at home.
Debunk the idea that pizza is just delivery food. With this recipe, you can create your own pizza in less time than it would take to order from the local pizzeria and wait for it to arrive.
With a cast-iron skillet and a little bit of creativity, you can make your own delicious pizza right at home in hardly any time at all. This is the perfect recipe for families because it’s easy to customize each pizza to everyone’s liking. So grab your skillet and get ready to create some tasty pies!
Storing leftover pizza is always a challenge, whether it’s in the fridge or freezer. If you have leftover skillet pizza, there are a few things you can do to make sure it stays fresh and delicious.
First, if the pizza is still hot, let it cool down to room temperature before storing it. This will help prevent the pizza from drying out.
Once the pizza is cool, wrap it tightly in cling wrap or aluminum foil. If you’re going to eat the pizza within a day or two, it can be stored in the fridge. Otherwise, wrap it again in a layer of foil or plastic and freeze it for up to two months.
When you’re ready to eat the pizza, thaw it in the fridge overnight and then reheat it in a skillet over medium heat until warmed through. Enjoy!
The key here is preheating the cast iron prior to adding the crust. You want to give it that initial sizzle when it is added to the pan before placing it in the oven. Make sure to work carefully – that cast iron will be VERY HOT.
You bet! If you are short on time you can always use a refrigerated dough from the store. I also have a very easy homemade dough recipe that is super simple to make and only calls for a couple of ingredients. It is what we use for most of our homemade pizza recipes.
Cast iron is a great material for pizza because it retains heat well and ensures an even, crispy crust. If you’re using a cast-iron skillet to make your pizza, be sure to preheat it in the oven before adding your toppings.
Yes, you can reheat leftovers in a cast-iron skillet. Just be sure to heat the skillet over medium heat so that the pizza doesn’t stick or burn. You can also place the leftovers on a baking sheet and warm it in the oven. Enjoy!
Cornmeal helps to create a crispy crust and also prevents the dough from sticking to the skillet. If you don’t have cornmeal, you can use flour, but the pizza won’t be quite as crispy.
A 12-inch skillet is a good size to use for a large pizza. If you want to make mini pizzas, you can use a 6-inch skillet.
Yes, you can add extra toppings to your skillet pizza. Just be sure not to overload the pizza so that the crust remains crispy. Keep in mind that the more toppings you add on, the longer it will take for the crust to cook completely in the center. So you could end up with the edges burning while you are trying to get the center to cook.
This skillet pizza 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 pizza 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 pizza recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pizza recipe, you’re going to love these other pizza recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Skillet Pizza 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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Easy Coconut Cupcakes are a delicious recipe for any occasion. They’re made with coconut milk and topped with lime cream cheese frosting. Great for summer and the serious coconut lovers out there!
If you’re looking for an easy dessert to take to your next potluck, these coconut cupcakes are a perfect choice! Made with just a few simple ingredients, they’ll be a hit with everyone. Plus, the lime cream cheese frosting is delicious and decadent.
So go ahead and give them a try – you won’t regret it!
View postThis is the best Grilled Corn Salad you’ll ever try! A simple side dish that’s the perfect addition to your next BBQ or summer get-together.
Grilled corn salad is a fun, easy way to take advantage of summer grilling. This dish is perfect for potlucks or summer barbecues, and it’s sure to be a hit with your guests!
The combination of grilled corn, tomatoes, and other veggies is irresistible. Plus, this salad is super easy to make – you just need a few simple ingredients. So fire up the grill and get ready to enjoy some delicious grilled corn salad!
When the warmer months come around I get so excited because that means I can find fresh corn on the cob at the store and farmers’ market. Corn on the cob is one of my favorite things and I’m always looking for delicious ways to add it to our meals.
Whipping up this grilled corn salad is so simple and I can use leftover grilled corn and make it ahead of time when preparing for a summer gathering. It really doesn’t get any easier and I know you’ll just love that amazing taste too!
A grilled corn salad is a type of salad that features grilled corn as a main ingredient. This salad can be made with a variety of other ingredients, such as tomatoes, onions, peppers, and sometimes even cheese. It is typically dressed with a vinaigrette or other light dressing.
Yes – you can make this recipe using canned corn. You can either just drain it and add it to the mixing bowl (but it won’t actually be grilled when doing this) OR you can add that canned corn to a skillet and saute it until it gets a golden crisp on the edges to give it that grilled look before tossing it with the other ingredients.
So – much like the canned corn – you can use frozen corn the same way. You will, of course, want to cook it first before adding it to the mixture. You can either boil it or cook it in a skillet – but it should be thawed and cooked prior to mixing it with the other ingredients.
This salad will last in the fridge for 3-4 days. Just be sure to keep it in an airtight container and not let it sit out at room temperature for too long when serving.
We have so many different recipes that we like to serve with this salad. But since we almost always serve it in the summer with veggies from the garden – that means we are usually grilling our main dish. Check out some of our favorite recipes we like to serve with this delicious salad…
Yes, this salad can be made ahead of time. Simply chop up all of the ingredients and store them in a covered container in the fridge. When you’re ready to serve, just add the dressing and give the salad a stir.
So – onions are a tricky thing. A lot of people love them for their bite and others avoid them for the very same reason. If you are serving this to a large group of people and you want it to be more on the mild side to appease a larger portion of the crowd, there is a way to lessen the bite of the onions.
One way to remove the bite from onions is to soak them in cold water for 10 minutes. This will help to take away some of the sharpness. You can also try cooking the onions on low heat for a short period of time before adding them to the mixture, which will help to mellow out their flavor.
Because of the skin on tomatoes, it is very important to have a VERY sharp knife, otherwise, you not only squish the tomato in the cutting process, but the whole process becomes quite frustrating. I highly recommend this utility knife that is super sharp, comfortable in the hand, and great for a multitude of ingredients.
Other common ingredients to mix into corn salad include lime juice, chili powder, and crumbled-up Mexican cheese like Cotija or Queso Fresco.
This salad 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 this type of salad 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 side dish recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy corn salad recipe, you’re going to love these other easy side dishes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Grilled Corn 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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Air Fryer Orange Chicken is a quick and easy meal to get you out of the kitchen in less than 30 minutes. Better than takeout that’s simple, easy, and delicious!
Do you love orange chicken from your favorite Chinese restaurant, but hate the guilt that comes with eating it? With an air fryer, you can enjoy this dish without all the added calories.
Air frying is a great way to cook food evenly and quickly, so this dish is ready in no time. Plus, the orange sauce is absolutely delicious. Give this recipe a try for a healthy and tasty meal.
Honestly – Forget take-out! This air fryer orange chicken is better than anything you can get from a restaurant. It’s easy to make, and the orange flavor is delicious.
When we moved out of the city – getting takeout became far more difficult. So we went back to the days when we made all of our favorites ourselves. I think we forgot just how easy it is to make these tried and true favorites – especially now that we can do it in the air fryer instead of on the stovetop.
If you’re looking for a new and exciting way to make chicken, give this recipe a try. Your family will love it!
To store leftover orange chicken, let it cool completely before transferring it to an airtight container. You can keep leftovers in the fridge for up to 3 days, or you can freeze them for up to 1 month. When ready to enjoy your orange chicken again, simply reheat it in the air fryer for a few minutes. Enjoy!
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.
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.
Honestly – either will work just fine. You will still end up with a fantastic dish even if you cube the chicken tenders or boneless skinless chicken breasts. I just prefer the breast over the thighs for this.
Orange chicken is a popular Chinese dish that consists of chicken breast meat that has been battered and fried, then coated in a sweet and sour orange sauce. In some cases, the recipe calls for additional components such as pineapple or green bell peppers.
The recipe’s origins are in China. However, the large Panda Express chain claims to be the real inventor of “Orange Chicken” as a substitute for General Tso’s chicken or sweet and sour chicken. There’s no way to know whether it’s true or not – but it’s certainly delicious.
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.
Yes – if you want to bake this chicken instead, just prepare as directed and then bake in a 400-degree oven for 20-25 minutes or until cooked through.
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.
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.
No worries – you can work in batches. If you have trouble getting it all to fit – please don’t crowd the chicken in the basket. It needs airflow to cook properly. Just make all of the chicken in the cornstarch and then cook what will fit. Then remove and cook the remaining chicken. Then toss it all in the sauce together.
You bet – I do have a recipe for making traditional orange chicken. But you will basically follow the steps here with coating the chicken. But instead of air frying it, you will fry it in a large pot of oil. Once done you can coat it with the sauce.
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.
I don’t usually have a problem with sticking in my air fryer, but if you do— line the air fryer basket with parchment paper liner MADE FOR AIR FRYERS WITH PERFORATIONS before you add the chicken.
Yes! Flour is a wonderful substitute for corn starch as it has starch in it already. Keep in mind that the flour won’t crisp as nicely as the cornstarch – so you might have to cook a bit longer to get the desired crispiness.
Orange chicken can be served with white rice and steamed vegetables for a complete meal. Other possible sides include noodles, salads, or stir-fried vegetables. Here are a few other recipes we like to serve with this chicken.
Instead of corn starch, you can swap it out and use NOW Psyllium Husk Powder, Viva Coconut Flour, and Bob’s Red Mill Flaxseed Meal to coat the chicken. You’ll still get crispy chicken without the added carbs.
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 air-fried chicken recipe, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fryer 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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