Deliciously Easy Recipes
These super cute Cotton Candy Cookies are pink and blue pinwheel-swirled treats full of cotton candy flavor and topped with icing and sparkling sugar. Perfect for parties and special occasions.
Today, we’re stepping into a whimsical world of flavor with a recipe that’s a sure hit. We’re creating some mouth-watering Cotton Candy Cookies! They’re a treat that brings out the kid in everyone!
View postIf you’d like to have juicy, flavorful, and tender pork to enjoy with the family, make this Pork Marinade. It’s made with simple, yet tasty ingredients that work perfectly together. It is truly the BEST pork marinade recipe!
Do you want to enjoy the most flavorful pork loin or pork chops that you’ve ever tasted? If you’re tired of preparing the same way, make this Pork Marinade and let your meat soak in it for several hours before you cook it.
The savory, tangy taste of the marinade goes great with all kinds of pork. Most importantly, it’s easy to prepare with a few ingredients that you might already have at home in your kitchen cabinets. If you’re ready to make the most flavorful pork ever, this recipe is for you!
View postThis easy no-churn Rocky Road Ice Cream recipe is incredibly delicious and is perfect for hot summer days, parties, and celebrations!
Do you love rocky road ice cream? Growing up it topped my list of favorites – mainly because there weren’t a lot of flavors to choose from, or at least it seemed that way. Unless of course, you were going to Baskin Robbins – home of the 31 flavors.
But this one – it had a little bit of everything – chocolate, nuts, and marshmallows. I couldn’t really ask for much more. So it is no surprise that I would want to make my own – especially knowing just how easy it is to do. Check this out – I know you’ll love it.
Now with this one, we decided to go vanilla – instead of the traditional chocolate. Why? Just to do something different. But there are plenty of chocolate chips in there to still give enough of a chocolate punch.
I love this because it is super creamy and can be made without churning – meaning you don’t need an ice cream maker to create this scrumptious frozen dessert. You won’t believe how simple it is. The hardest part is waiting for it to freeze before you can enjoy it.
Rocky road ice cream is most often made with a chocolate ice cream base (but in this case we made it with vanilla) that has nuts and marshmallows mixed throughout.
Actually no – it is better than what you get in the store. Aside from having only a handful of ingredients, it is so much creamier, richer, and has a lot more flavorful than what you are used to. We definitely prefer it here in this house.
You bet – if you want to make this ice cream chocolate instead of vanilla – just add 1/2 cup cocoa powder (not Dutch-processed) into the heavy cream while it is whipping – before adding the other ingredients. You can also try using malt milk powder to make this ice cream malted.
This ice cream 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 ice cream 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 frozen treat recipe.
If you love this Easy Rocky Road Ice Cream recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Make your own Homemade Mayonnaise at home with this easy, foolproof recipe. All it takes is a handful of ingredients, a blender, and a few minutes.
Have you ever made homemade mayo before? While we are on a special diet we are watching every ingredient in everything we are eating. So that means a whole lot of making our own kitchen staples like this homemade mayo.
Making your own isn’t as intimidating as it may seem. The best part is that we can control every single ingredient that goes into it and that makes me feel good.
What I really love is how we only make what we plan to use when we plan to use it. We don’t have a huge jar in the fridge for an undisclosed amount of time taking up space.
We can be more mindful of what we are using and making. Plus this tastes SO MUCH BETTER THAN THE STUFF IN THE STORE. I know you’ll love it as much as we do.
It is not uncommon for people to get sick from eating raw egg products, due to the presence of salmonella bacteria. However, using pasteurized egg products will reduce your likelihood of getting sick.
For many, the whole point of making something at home is to avoid all of the additives and preservatives in the foods one would typically buy at the store.
Unfortunately, this means that our homemade alternatives must be made fresh rather than stored for longer periods of time. In this case, homemade mayonnaise will only last for 3-4 days when stored in the refrigerator.
Though homemade mayonnaise will not keep as long as that bought from the store, fermenting your homemade mayonnaise will extend its lifespan, allowing it to last for up to two weeks.
Simply add 1 tbs of commercial starter culture or whey strained from yogurt with live cultures to the mix, then allow it to sit at room temperature for 8 hours. This allows for cultures of good microbes to grow in the mayonnaise and inhibit bad organisms from spoiling the food.
Mayonnaise is an emulsified and homogenous blend between egg yolks and oil. Store-bought mayo contains hydrogenated oils to preserve emulsification and keep the mixture thick. However, homemade mayonnaise does not use hydrogenated oils, making it healthier but also less likely to remain an emulsified and homogenous blend.
To fix de-emulsified mayonnaise, simply add 2 tsp of boiling water and mix together to re-emulsify the components.
If your mayonnaise is too thin, it is likely due to adding too much of water-based ingredients to the mixture. To fix this, simply add oil in 1 tbs increments until the mixture achieves the desired consistency.
Store-bought mayonnaise is usually bleached to give it its white color. Homemade mayonnaise will be yellow due to the natural pigment in the egg yolk. Should you decide to ferment your mayonnaise, it will be a more pronounced yellow as well.
It all depends on the type of oils and other emulsifiers you use. For instance, to get a more muted flavor, you will need to use a cleaner oil (like grapeseed oil) when making your mayonnaise. To further reduce the flavor of homemade mayonnaise, you will need to also choose a milder acid for your mix.
I recommend using lemon juice if you want to remove the vinegar from the recipe.
You can, and we do it often. Usually, when I know I will be making a lot of recipes that will be calling for mayo, I’ll whip up a double or triple batch of this great recipe.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
This mayo 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 mayo before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy recipe for homemade mayonnaise, you’re going to love these other homemade sauces and spreads too. Please click each link below to find the easy, printable recipe!
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This easy brownie cake recipe brings together two box mixes to make the easiest, fudgy brownie cake filled with a luscious peanut butter cheesecake filling. Then, it’s all topped off with decadent drizzles of ganache and peanut butter.
Chocolate lovers will fall head over heels for this rich chocolate cake, and peanut butter lovers will swoon over the creamy filling.
View postThis Oreo Icebox Cake is the perfect no-bake summer treat for all your parties and get-togethers. So creamy and packed full of Oreo-flavor.
Welcome, all you dessert lovers! Today we’re taking a sweet and simple journey to a delightful, creamy haven – the Oreo Icebox Cake. If you’re a fan of Oreos, then this easy dessert recipe will surely become your new favorite.
A no-bake cake that’s a crowd-pleaser and a perfect dessert for any occasion. This cake is a creamy, crunchy paradise of Oreo goodness that is sure to satisfy anyone’s sweet tooth.
View postLearn How to Make a Chocolate Milkshake with this easy-to-follow recipe. You can make all different types of milkshakes using simple ingredients, including your favorite flavor of ice cream. It’s the perfect treat for any occasion or any time of year!
Do you enjoy the refreshing taste of a cold, delicious Chocolate Milkshake? If it’s one of those sweet treats you’ll often order while dining out at different restaurants, you can learn How to Make a Milkshake.
It’s a lot easier than most people think. You won’t need many ingredients to prepare this easy recipe for this shake. It’s also possible to customize your shake to your liking using different ice cream flavors and add-ins that will take it to the next level.
Growing up getting a milkshake was a special event. It was something we would order when we were celebrating something.
So it is only natural to associate this classic treat as something SPECIAL! Which is why I love that they are so simple to make at home.
You don’t have to use chocolate ice cream. If you don’t like it, replace it with the ice cream flavor that you enjoy most. You can keep it simple with basic flavors or use some of the more interesting ice cream flavors with added ingredients. It’s all about making a milkshake that you’re going to enjoy drinking.
Making a milkshake doesn’t take long at all. It’s a simple, stress-free process that takes roughly five minutes to make. You’ll spend about a minute gathering your ingredients and adding them to the blender, along with an additional three to four minutes to blend everything together. Once you’ve blended the ingredients, be sure to serve your milkshake immediately while it’s fresh and cold.
Whipped cream is a topping commonly added on top of a milkshake. It’s light, fluffy, and flavorful. You can use any whipped topping that you like, such as Reddi Whip or Cool Whip. You’ll notice that these brands offer whipped topping in different flavors, such as chocolate and birthday cake.
Feel free to use the traditional flavor or something more exciting to enhance the taste of your milkshake. Sprinkles are another great addition to milkshakes. You might also want to add chocolate bar crumbles, crushed cereal, or crushed cookies to your shake.
You can always add extra ingredients to the blender after adding your ice cream and milk to it. Some people like to add pieces of chocolate bars, M&M candies, crushed Oreo cookies, and even chopped peanuts to their shakes.
You can add anything that you think would taste great with the ice cream that you’re planning on using to make your shake.
If someone in your family can’t have dairy due to allergies, there is a way to make dairy-free milkshakes. Instead of using traditional ice cream, you’ll need to use dairy-free ice cream, which is available in many flavors.
Besides using dairy-free ice cream in the blender, you’ll also need to use an alternative to traditional milk, such as coconut milk, oat milk, or almond milk. Because almond milk is a bit thin, you’d need to use more ice cream to create a thicker milkshake from scratch.
You won’t need too many ingredients to make a delicious Chocolate Shake. Make sure you have the following items ready to use:
These are the three primary ingredients you’ll need. It’s also a good idea to have a few toppings, such as whipped cream, sprinkles, and maraschino cherries.
It’s best to make your milkshakes fresh and drink them immediately after. While you can put them in the freezer, the consistency will change, making it difficult for you to easily slurp your shake through a straw.
Follow this recipe to make two milkshakes at a time. You can double the recipe if you need to.
This milkshake 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 homemade milkshake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy treat recipe.
If you love this Easy Chocolate Milkshake recipe, you’re going to love these other classic treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chocolate Milkshake 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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These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert. The tender spiced cupcakes pair so perfectly with light and fluffy cream cheese frosting.
Do you love cupcakes? I grew up with a baker – so cakes and cupcakes were always in the house. So it is no surprise that even today, I like to have some sort of cake or cupcake recipe in the house as often as possible.
This time of year we are in full zucchini mode. We are adding zucchini to everything including our desserts like these zucchini cupcakes and even regular zucchini sheet cake too. It is a simple cake, easy to make, and pairs perfectly with ice cream too. This delicious cake is definitely my favorite way to use zucchini.
Then you absolutely must decorate this delicious spiced moist cake with some whipped cream cheese frosting. Just like with carrot cake, that tang of the cream cheese pairs perfectly with the delicious cake flavors.
These really are a great way to use up all that summer zucchini from the garden. Just like grandma’s old fashioned zucchini cake – this is a great cake to start with if this is your first time making a zucchini recipe. I like to make sure to save enough in the freezer so I can make these cupcakes all year round.
These cupcakes have the perfect tender crumble, a hint of cinnamon, and a flavor the whole family will love. Paired with that deliciously tangy cream cheese frosting it is one of our favorite recipes and I know it will be one of yours as well.
If you are storing the cupcakes without frosting, you can keep them in an airtight container at room temperature for up to 1 week. If you are adding the frosting – you will want to pop that container in the refrigerator to keep that frosting cool.
When shredding zucchini, I like to use a potato peeler and take off the outer layer of skin – like peeling a carrot. This is much like prepping to add a shredded carrot for carrot cake. Once the zucchini is peeled, I push it through the food processor to shred it. This is not the only way, however- you can use a cheese grater if you don’t have a food processor.
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.
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.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw the cupcakes in the fridge the night before they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
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.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
This easy zucchini cake recipe is SUPER 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 zucchini cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making these delicious recipes.
If you love this Easy Zucchini Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Zucchini Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These buttery nipple shots are layered shots that incorporate rich Bailey’s Irish Cream with sweet butterscotch liqueur. Your taste buds are going to be tricked into thinking you just coated your tongue with a sweet and creamy butterscotch candy.
This creamy drink is the perfect low-alcohol beverage if you like sweet shots. Made with just two liqueurs, it’s easy to prepare, and it’s sure to please everyone’s palate.
View postSkip the bottled version at the grocery store and make this flavorful Ranch Dressing from scratch. It’s easier than you might think, and once you make it, you can use it on all your favorite foods. It is THE BEST homemade ranch dressing – EVER!
If you’re a ranch lover, you probably eat it on your salad, on your pizza, with your chicken tenders, and so much more. Most people grab a bottle of Hidden Valley Ranch because that’s what we grew up with.
But, if it’s one condiment that you can’t do without, why not learn how to make your own ranch dressing? This ranch salad dressing is so much better!
Use this Homemade Ranch Dressing recipe to create a flavorful sauce that goes with all kinds of foods. You can eat it on pasta, chicken, pizza, pork, baked potatoes, and dozens of other flavorful foods that you eat at home.
Don’t forget that you can also use it as a dip when eating veggies, such as carrot sticks and celery! So the next time you need a dip- make this instead of the bottled stuff.
You don’t need to use a specific brand of mayo. You can use what you already have in the fridge. If you prefer using miracle whip over traditional mayo, you can use it to make the Ranch Dressing.
However, you can expect the dressing to have a slightly sweeter taste than it would if you were to use regular mayo.
When preparing the Ranch Dip, it’s always good to use fresh lemon juice. You can use the juice of a single lemon because you don’t need too much of it. Adding lemon juice gives this dressing that perfectly tangy taste.
If you don’t have any lemons to use, refrigerated lemon juice is a great alternative that will go well with the other ingredients.
If you don’t have fresh parsley, feel free to use dried parsley. You can also use dried chives if you don’t have fresh chives. Whether you use dried herbs or fresh herbs, it will still add plenty of flavor to this homemade dressing. While I try to use fresh ingredients as often as possible – sometimes dried herbs are all I have at the time.
If you don’t have buttermilk to make the Buttermilk Ranch Dressing, you have two options. You can replace it with traditional milk or make buttermilk at home. Buttermilk is one of the key ingredients, but fortunately, there are some workarounds if you don’t have it.
If you’d like to make buttermilk at home, it’s easy. You’d add a tablespoon of the lemon juice or vinegar or even apple cider vinegar to your cup of regular milk and let it sit for 15-30 minutes. You may then combine it with the other ingredients to create this flavorful ranch sauce.
Be sure to add the lemon juice or vinegar to the measuring cup first – then fill the remaining portion with the milk – that way you don’t have 1 cup + 1 tbsp, you’ll have just the 1 cup measurement and the ratio of milk to the acid is correct.
I always like to keep buttermilk powder on hand as a great buttermilk substitute. It lasts so much longer than buying fresh buttermilk in the refrigerated aisle and I can mix up as much as I need, whenever I need it. (see link for the powder below)
Once you’ve prepared the Ranch Dressing, you’ll have two cups of it available to use. You can get many servings from two cups, but it all depends on how you plan to use it.
If you’re using it as a dip, you can get more servings. However, if you’re adding it with macaroni to create a pasta salad or pouring it over salad, you’ll get fewer servings because you’re using more of it.
Pour the dressing into a plastic or glass container with a lid and put it in the fridge to keep it fresh. Don’t leave it out to reach room temperature because that’ll cause it to spoil.
You can keep it refrigerated for up to a week or for as long as the milk and sour cream are good for (so be sure to check those dates when mixing this up), but if you use it a lot, it’s probably not going to stay in the fridge that long anyway. It’s the best recipe – so when we make it, it is often gone in less than 24 hours.
It takes five minutes or less to prepare Ranch Dressing from scratch. Once you’ve gathered your ingredients, you can slowly combine them in a mixing bowl before transferring the dressing over to a container of your choice for storage.
I like to whip it up and get it in the fridge. Then I can make the rest of my meal while the dressing chills.
Besides adding it to salad and using it as a dip, you can get creative with the Ranch Dressing. You might want to use it as the sauce base for a cold or hot pasta dish.
For example, you can make cold pasta salad using this dressing with boiled noodles, chopped tomatoes, black olives, and other tasty ingredients. You can use it as the sauce base on pizza dough to make bacon, chicken, ranch pizza. You might even want to add it as a dressing to your favorite wraps and sandwiches to give them more flavor.
My personal favorite is to dip my French fries in it or use it as a veggie dip. It really is one of the best things ever to make my own salad dressing!
This dressing 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 dressing 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 sauce recipe.
If you love this easy dressing recipe, you’re going to love these other homemade dressings too. Please click each link below to find the easy, printable recipe!
If you love this recipe for The Best Homemade Ranch Dressing 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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If you’ve never had pizza on the grill, check this out. Enjoy the traditional taste of your favorite food with the added flavor that comes from the grill with this delicious Grilled Pizza recipe.
Is pizza one of your favorite foods? If you’re often ordering it from a local pizza shop, save yourself time and money by preparing it at home with this easy Grilled Pizza recipe.
You can make the dough from scratch or use the handmade dough as your base before adding your sauce and toppings. You can customize each pizza you make to your liking, ultimately ending up with flavorful pizza variations on the BBQ.
Once you start making your favorite food on the grill, you won’t want to go back to ordering it from a pizza shop again.
We started grilling our pizza back when we lived in the desert. It was pretty common to have 100+ days over 100 degrees where we lived. So turning on the oven wasn’t ideal.
Fortunately using the grill for making pizza is so incredibly easy. It is now the preferred way to make pizza here – even when we have 3-4 feet of snow outside.
If you follow this recipe, your pizza will serve up to three people. However, you can make several pizzas. You might even be able to fit two pizzas at a time on your grill, depending on the overall size of the grill.
If you’re trying to make one large pizza for your family to enjoy together, use more dough and toppings to put it together before grilling it for a few minutes. It may take a bit longer to cook, but it still won’t take too long.
It should only take about 10 minutes to assemble your pizza, including rolling out the dough, applying your sauce to the dough, and adding all the toppings.
Once you’ve assembled it, you’ll typically spend less than 10 minutes cooking the pizza on the grill. It’s such an easy meal to make that cooks quickly, making it a perfect dinner to serve when you don’t have much time.
It’s best to use vegetable oil on the grill before placing your dough on top of it to keep the dough from getting stuck to the grill. If you don’t have vegetable oil, you can use olive oil or canola oil as substitutes.
It all depends on what you’d like to do when preparing the Grilled Pizza. You can make homemade pizza sauce using crushed tomatoes, seasonings, and additional ingredients.
If you have a pizza sauce recipe that you like, feel free to make it. If you’d rather save time, you can buy jarred or canned pizza sauce to use on your homemade meal.
Yes, you can make different variations of the pizza. Use this recipe as a guide to creating all your favorite types of pizza, such as a white pizza with olive oil, minced garlic, and extra cheese or a BBQ chicken pizza with barbecue sauce, shredded chicken, and lots of cheese. You can get creative with the toppings you’ll use to make the tastiest pizza you’ve ever had.
Make sure you have the right ingredients to prepare the Grilled Flatbread Pizza from scratch. You’ll need the following items:
You’ll also need vegetable oil, olive oil, and various toppings, such as green peppers, sliced onions, pepperoni, sliced black olives, and more. Add what you like to your pizza to enjoy it.
You don’t need to use all the toppings for pizza on BBQ. While the toppings in this recipe for Grilled Pizza give it such a great taste, you may want to leave a few things out that you don’t like, such as mushrooms, arugula, or Italian sausage.
The toppings listed are merely suggestions to consider when you’re preparing your pizza. However, if you like it plain with just cheese on top, you don’t need to add any extra toppings.
This 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 dinner recipe.
If you love this easy grilled pizza recipe, you’re going to love these other grilled recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for grilled 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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Cherry Pie Bars or Kuchen Bars have a moist and chewy cake-like base topped with cherry pie filling, more pockets of tender crumble, and a sweet sugar glaze. Definitely better than traditional pie and so easy to make too.
Who loves cherry pie? In our house it is a top favorite and I’m constantly being asked to make it. But I have to say, when it comes to making dessert, I would take these cherry pie bars over a regular pie any day.
These bars are so easy to make and positively delicious. Sometimes called Kuchen Bars by some (Kuchen meaning cake in German) because the bottom has a cake-like flavor and texture. Then you top it with the pie filling and little dollops of the crust layer on top – WOW, it is seriously scrumptious.
View postThis Corn Chowder Recipe is creamy comfort food made with sweet corn, golden potatoes, and delicious bacon topped with heavy cream and cheese. PLUS instructions for how to make it in the slow cooker and pressure cooker!
My friends, I’m all about the comfort food. I’m pretty sure I could eat soup nearly every night – except that would mean giving up tacos and I just can’t do that.
But what I’m really trying to say is that recipes like this corn chowder just make my heart go pitter-patter. So thick and creamy and bursting with flavor. This is so perfectly hearty, it can totally hold its own as a main dish or a side.
There’s something else you should know. I’m completely obsessed with corn. I will add corn to just about anything. In fact, I even went to Iowa on a corn press tour several years ago. That was pretty fun. Every single meal we had included corn and it was incredible.
So no surprise, I love this corn chowder. It takes that perfectly sweet corn and makes it into the star of the show. No side dish here – this corn chowder is everything you want in a hearty soup and more. I know you’ll love it.
Yes this can be made with frozen corn. We usually prep all our fresh corn in the summer and have it stockpiled so we can use it all year long. This soup is great for enjoying summer corn when it isn’t summer anymore. But for best results – use fresh when you can.
Making corn chowder the right consistency to make it a chowder is actually quite simple. With the amount of potatoes in this recipe, using the immersion blender or even just a potato masher should be enough to make this the perfect thickness.
However – if you like it ultra-chunky, you can always add a cornstarch slurry by whisking 1 tbsp water with 1 tbsp cornstarch and then stirring it into the chowder. Stir for several minutes and it will gradually get thicker.
What I love about this chowder is that not only is it great when served alongside other great recipes – but it is great as a stand-alone main dish. But here are some of the recipes we usually pair with this chowder.
Nope – whether you are adding it fresh or frozen, the corn doesn’t have to be cooked prior to adding to the chowder.
Yes – this can be made in the pressure cooker. Cook the bacon, onions and garlic on the saute setting – follow the instructions here- just using your Instant Pot as the skillet. Make sure to deglaze the pot after they have finished cooking – especially with the cornstarch. That will like to stick to the bottom.
Then add the potatoes, half of the corn, and all of the stock. Cook on high pressure for 6 minutes. Quick-release. Use the immersion blender to break up the lumps. Add the remaining corn and stir in the heavy cream and butter before serving.
It can seem like a daunting task to get that corn off the cob when you have to do it in bulk. But I have found that the fastest way is to place the cob on a bundt pan – covering the hole. Then just take a sharp knife and slice down – letting all of the corn fall into the well of the pan under it.
It goes pretty quickly this way and the pan catches all of it – so clean up is a breeze.
You bet! You will still need to cook the bacon, onions and garlic prior to adding to the slow cooker. Then add the potatoes and all of the stock. Cook on low for 4-6 hours. Then in the last hour, add the corn. Stir in the heavy cream and butter before serving.
This chowder 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 soup 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.
If you love this Easy Corn Chowder recipe, you’re going to love these other soups and chowders too. Please click each link below to find the easy, printable recipe!
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Samoa Cookie Bars are inspired by the adored Samoa girl scout cookies with layers of brown sugar shortbread, caramel, coconut, and chocolate.
For nearly all of my life we have looked forward to “girl scout cookie season”. I was in scouts and my mom was my troop leader for a while too. I also can’t turn down a cookie – so it is only natural for me to LOVE those famous cookies.
While my favorite flavor has changed many times over the years, the favorite of the majority in this house are the Samoas. That crumbly cookie layer with chocolate, caramel and coconut hits all the craving points for sure.
But our girls are too old for scouts and now we don’t really live in an area where the cookies are sold. So I figured it would be great to just make my own “copycat” version.
What I love about these bars vs the cookies – you get the equivalent of like 4 cookies in just one bar. Since I can’t ever eat just one cookie – this works perfectly for me.
This bar recipe is super simple to make too. Check it out. If you are a lover of the Samoa cookies – you will love these bars.
Place any extra cookie bars in an airtight container and keep refrigerated. I like to leave them out at room temperature for about 15-20 minutes before enjoying again.
The easiest way to do this is to set out your portion and leave it on the kitchen counter while you have dinner. Then by the time you are done, they are the perfect temp for enjoying again.
Place the chocolate in a microwave-safe container like a glass measuring cup and microwave at 50% power in 30-second intervals, stirring in between each time. The total time with vary depending on the volume of chocolate you are melting.
Toasting coconut is super simple. I like to do it on the stovetop because all you need is the coconut and a skillet. Check out my recipe for How to Toast Coconut here. While there are other ways to do it in the oven as well – I have found that the stovetop is not only the easiest but the fastest too.
Yes, I do it often. Place the bars in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight. Then microwave for about 15 seconds to reheat.
There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.
When your chocolate becomes chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
Shredded coconut is one of my favorite things to make goodies with. Here are just a handful of the recipe that get made again and again in my house.
That will depend on how you cut the bars. This recipe usually makes 9 large cookie bars for me. It depends on how small or large you want them. I like to make 2 cuts lengthwise making 3 rows. Then I make 3 cuts going the other direction to make the 12 bars or 2 cuts to make 9. But you can cut them however you like.
This bar 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 dessert bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this easy bar recipe, you’re going to love these other bar recipes too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll Sugar Cookie Bars
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Oreo Cheesecake Cookie Dough is a delicious egg-free that is ready in just 5 minutes. Loaded with Oreos, this edible dough is a favorite!
There are few recipes in this world that I love more than edible cookie dough. I spent my childhood eating the raw dough, each time knowing that I shouldn’t be eating those raw eggs in there.
But these days edible cookie dough exists and it comes straight from heaven if you ask me. I love it so much! Because of that I’m always coming up with new flavors – like this Oreo Cheesecake Cookie Dough that is scrumptious!
I thought about just making a standard Oreo cookie dough – with a typical cookie base. That would be pretty tasty and I will probably do that at some point. But this time I wanted that creaminess of cheesecake too.
So this recipe only calls for a handful of ingredients and they aren’t quite the same as what you will find in my other cookie dough recipes – but you get that great cheesecake flavor with the addition of the cookies and cream. It is DIVINE! I definitely had a hard time sharing.
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, I do it often. Often when I’m making recipes to share here we may only have one or two of the kids here with us.
This means that either I have way too much for us to reasonably eat and it has to go in the freezer. Or we like to keep a portion for those that may be coming home in a couple of weeks and that goes in the freezer too.
So – just make sure you place it in an airtight container or form it into a ball or log and wrap it tightly with plastic wrap. Store in the freezer for up to 3 months.
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 cookie dough too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
You can, and we do it often. If you are making this for a birthday party or maybe doing a special treat for the whole family, I highly recommend doubling this recipe.
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.
Yes, you can use low-fat cream cheese – it just won’t be as creamy in texture. I do not recommend using the spreadable, whipped cream cheese that comes in the tub. You will need to use the brick of standard cream cheese.
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
This recipe makes enough to split between 4 of the people in my household. So if you only want enough for just yourself, make 1/4 of the recipe.
So – for all my other cookie dough recipes, the answer would be no. Typically because the dough doesn’t contain any of the leavening ingredients you would need to get this dough to bake into cookies, it wouldn’t work.
Usually, leavening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.
However – this particular recipe is different – If you were to bake this dough it would actually result in some soft, but pretty tasty cookies.
I recommend placing heaping tablespoon-sized portions on a parchment-lined baking sheet and baking at 350 degrees for about 11-12 minutes, or until the edges just start to brown.
Because they are super soft- the cookies will be gooey in the center. You want to let them set while on the baking sheet before transferring them to a wire rack to cool. They may spread out a bit and not hold their shape – but you can use two spoons to sort of push them back into shape while they are still hot.
I understand that some are concerned about the bacteria in the flour. This isn’t a concern for me, so I usually skip this step. However…
If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding it to your dough mixture.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
This egg-free cookie dough 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 cookie dough 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 treat recipe.
If you love this Easy Oreo Cookie Dough recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Oreo Cheesecake Cookie Dough as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This easy charcuterie board is the ultimate appetizer. With a little something for everyone, it’s great for summer, celebrations & more.
Do you love simple snacks? I’m all about the snacks, especially when the schedule gets a bit too full. It seems that just when I think things are going to calm down soon, something new comes up and keeps us running.
So I love having snacks that are not only quick to make, but that we can nibble on as we have time since our schedules don’t often align for large meals together anymore. We can at least have a few moments together enjoying a few bites from this charcuterie board.
Scroll to the bottom for the Printable Recipe
This post is sponsored by TRISCUIT and Sabra. It is partnerships like this that help keeps Kleinworth & Co. subscription-free. All opinions and thoughts are our own.
We have always been the type of family to gather around the island to enjoy a charcuterie board. It is how my mother-in-law served appetizers at every holiday and we sort of carried on the tradition for not just holidays but for making meals quick and easy. We will make just about anything into a charcuterie board around here.
Basically, a charcuterie board is a meat and cheese board. Charcuterie (pronounced [char-koo-tuh-ree]) is a French term referring to prepared and cured cold meats. These days it’s basically a board arranged with a bunch of snacking ingredients and can be whatever theme you desire. The most popular still remains to be the meat and cheese variety.
We have a lot of life changes happening right now and so the days are hectic. I don’t have a lot of time for our traditional large family meals. As I mentioned, we are lucky to even get small moments to eat together – which is what makes the board so handy.
I love that we can take a few minutes, snack, and catch up on the important things going on before we need to rush off to the next thing on the calendar.
Fortunately, I can include all of the ingredients I need to put this together in my weekly Walmart delivery order. I just shop from the app before I go to bed and my delivery is conveniently on my porch a couple of hours after my day gets rolling bright and early the next morning.
Nearly 99% of the time all of these items are in my cart on a weekly basis – whether I am making a charcuterie board or not. We love having these ingredients in the house. So what is on my “must-have list”?
I usually pick my board based on the number of people I will be serving and the formality of the time when it will be served. When putting together a board for the family to snack on, I usually stick to a cutting board or even a baking sheet. But you can also use a large serving platter or a round drink tray depending on your needs.
TRISCUIT Crackers can be found at most major retailers. However, as I mentioned above, I pick mine up with my Walmart delivery order. It’s quick, convenient, and saves me time and money.
For more information about TRISCUIT Crackers and Sabra Hummus – please click the links below to read about each product.
While this charcuterie board is great by itself, I like to include some other quick and easy options to serve alongside. Check out some of these super-fast recipes that pair perfectly with this board.
If you love this Easy Charcuterie Board recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Cream Cheese Frosting Recipe is deliciously thick and ultra-creamy. Plus it holds well when piped and stays creamy, even when cold. You only need 4 ingredients and it pairs perfectly with carrot cake, red velvet, and more! Definitely the BEST cream cheese frosting recipe you’ll EVER taste!
My friends, if you know me, then you know that I’m all about the treats. When it comes to treats – my favorite is cake. So of course, with cake comes frosting.
Growing up with a professional baker and cake decorator – I have had a decent amount of cake and frosting. But I have to say, this variation of my mother’s tried and true cream cheese frosting is unbelievably delicious!
In our house, cream cheese frosting is everyone’s favorite. While I typically lean towards buttercream as reflex, they all request this cream cheese variety.
I particularly love this frosting because it has the perfect balance of tang and sweet – and isn’t over the top rich. Not only that, it stays soft even when refrigerated so it is still super creamy giving you the option to serve the cake cold or letting it get to room temperature first.
I love that because we almost always need to serve it cold but I want that texture of the frosting to be soft and velvety in my mouth. This one definitely ticks off all the boxes when it comes to the perfect frosting. I know you’ll love it!
Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.
You can, but because this isn’t just a buttercream frosting, there will still be that tang of the cream cheese added to whatever flavor you choose. Still delicious though.
There are a couple of ways to make the frosting thicker. First – add more confectioner’s sugar. I usually start with 1-2 tbsp at a time, unless it needs to be thickened a lot – usually when I am prepping in a hot kitchen. Then I will do 1/4 cup at a time.
The second way to thicken the frosting without adding additional sweetness is to add cornstarch. Use the same amounts as you would for the sugar (1-2 tbsp) and it won’t change the overall flavor.
You bet! In fact, if you want to keep your frosting from turning too yellow or cream colored – use the clear vanilla instead of traditional vanilla extract.
Yes. This recipe can easily be made with a hand mixer. However, keep in mind that this method will influence the overall time commitment. I don’t recommend trying to make this without any type of mixer.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
Runny cream cheese frosting is no good. Here are some of my tips based on the most common problems.
Make sure you are using the full-fat brick of cream cheese. If you try to make this with reduced fat or non-fat cream cheese or the whipped cream cheese in the tub you will end up with runny frosting.
Also – make sure you are using all of the sugar. It is there for a reason and it helps hold the frosting together. Don’t add less unless you are reducing all of the other ingredients too. The ratios here are PERFECT.
Lastly – make sure you aren’t over-beating the frosting to the point where it breaks down. When you reach soft peaks – you are good to stop and get on with the decorating.
Honestly, we love this frosting on pretty much any flavor of cake. But here are some of our favorites you might like to try…
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 or cream cheese. You want everything evenly disbursed for the perfect texture.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
This super easy frosting 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 homemade frosting 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 frosting recipe.
If you love this Easy Cream Cheese Frosting recipe, you’re going to love these other frosting too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Cream Cheese Frosting 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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Skip the pre-made salad bowls and make yourself a healthy and tasty Chef Salad. You’ll get to prepare it with the freshest ingredients, including cucumbers, lettuce, red onion, and so much more!
When it comes to salad, my family can’t get enough. We are always making a salad for either a side or a main dish. So it is no surprise that a traditional chef salad is one of the favorites around here.
You just can’t go wrong. The ingredients are easily adaptable depending on your preferences and you can make as much or as little as you like. Plus this is great for summer when you want to keep the food light and the kitchen cool.
**Don’t miss our Chicken Caesar Salad too!
View postDelicious red, white and blue pinwheel cookies coated in patriotic sprinkles – Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.
You all know how much I love patriotic things & how much I love this time of year. So whenever I can I like to make goodies that show that patriotism. Plus red, white and blue food just makes me smile!
The family loves pinwheel cookies and we make them often for just about any occasion. But these patriotic ones are hands down my favorite version. Just look at that red, white, and blue swirl!
With the 4th of July just around the corner, I wanted to share a quick and easy treat that you can whip up in no time. It’s so easy, even the kids can get involved in the fun!
Pinwheel cookies are soft on the inside with just a little bit of crisp on the inside. But its those colors that keep me coming back for one after another after another. I can’t stop.
I know you are going to LOVE these – check them out!
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before slicing and baking.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
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 cookie texture.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Once the cookies have cooled to room temperature, place them in an airtight container or zip-top bag. They should stay soft for several days. I don’t recommend refrigerating them.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
I understand wanting to cut this recipe in half. But it would be quite difficult to separate that small amount of dough into 3 parts and then roll it into the log. You would be better off to make the recipe as written and then freeze half of the dough for a later time.
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.
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.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.
This cookie 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 pinwheel cookies 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 cookie recipe.
If you love this Easy Patriotic Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Simple Patriotic Ice Cream Sandwich
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Enjoy flavorful, juicy chicken on a bed of lettuce with your favorite dressing and extras with this Grilled Chicken Salad recipe. It’s easy to make and is the perfect meal to have for lunch or dinner.
Do you want to enjoy a healthy and flavorful meal that is perfect to eat for lunch or dinner? If so, try this Grilled Chicken Salad.
You’ll prepare a fresh marinade using flavorful ingredients, let your chicken soak in it, and then cook it on the grill before serving it with lettuce and assorted toppings. You can customize your salad with all your favorite toppings and a dressing that will tie everything together. Save your money and make a delicious salad at home instead of buying one from the store.
**Try this salad with our delicious Jerk Chicken recipe!
I love this recipe because it starts with this delicious chicken marinade recipe. (be sure to check out the marinade post for all my tips and tricks for grilling chicken) It is not only super easy to make – but it works great for the main dish when serving juicy grilled chicken breast.
This dinner recipe is a great way to keep dinner light in the warmer months and also pairs well with so many other recipes too. I know you’ll love it.
It won’t take very long to make the Grilled Chicken Salad. It’ll take about 15 minutes to prepare the marinade. You’ll need to let the chicken sit in the marinade for at least an hour. Once your chicken sits in the marinade long enough, it’s only going to take a maximum of 20 minutes to cook it on the grill before assembling your salad.
You can add all your favorite toppings to this fresh Grilled Chicken Salad. Some of the best toppings to add to your salad include sliced tomatoes or cherry tomatoes, sliced red onion, diced avocado, and crumbled pieces of bacon.
You might want to add a few extras, such as hard-boiled egg, grilled corn, and grilled red peppers. Don’t forget tortilla strips or croutons, whichever you prefer! Add what you think will taste best with this marinade chicken.
Although you can use boneless, skinless chicken thighs instead of chicken breast, it’s best to use chicken breast. The chicken breast tastes great on the grill. However, chicken thighs will taste great, too, so feel free to use them if that’s all you have.
You can use your favorite salad dressing. You may want to use something with a kick or something that goes along with the BBQ Chicken Salad.
It doesn’t matter if you choose to buy the dressing at the store or make one from scratch using a few simple ingredients, such as apple cider vinegar, brown sugar, and honey. (My personal recommendation – this Chunky Caesar Dressing.)
Once you’ve prepared the marinade, pour it over the chicken, cover it, and leave it sitting in the fridge for a minimum of one hour. If you’d like to make sure the chicken soaks up all the flavor from the marinade, you can let it sit for four hours before you grill it, slice it, and serve it over lettuce with other salad toppings.
You can use fresh lemon juice or bottled lemon juice. If you have a lemon, slice it in half and squeeze the juice into your mixing bowl with the other marinade ingredients. If not, pour the lemon juice from the bottle into your bowl.
If you don’t have fresh basil or parsley, you can use dried basil and dried parsley. You should be able to find the dried version in the grocery store. It’s usually available in the aisle with all the spices.
Follow the directions exactly to make enough salad for as little as two people and as many as four people. If you’re planning to make this salad for the family, you can always increase the recipe by half or more.
If you want to eat the salad later, you can prepare it in a food storage container with the lettuce, toppings, and chicken and then put it in the fridge to keep it fresh.
However, don’t add the dressing until you’re ready to eat it to prevent the lettuce from getting soggy. If you’re making a homemade dressing, store it separately in a plastic or glass container with a lid, such as a mason jar.
This chicken salad recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade salad with chicken 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 recipe.
If you love this easy salad recipe, you’re going to love these other chicken recipes too. Please click each link below to find the easy, printable recipe!
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Neapolitan Cake combines the flavors of chocolate, strawberry, and vanilla found in Neopolitan ice cream into one delicious bundt cake.
Are you a fan of the iconic trio of vanilla, strawberry, and chocolate? If so, this Neapolitan Bundt Cake is just the ticket. A timeless tribute to the beloved Neapolitan ice cream, this cake is a triple treat with a layer of each flavor – chocolate, strawberry, and vanilla – baked to perfection.
Drizzled with a rich chocolate ganache and a sweet vanilla glaze, it’s the ideal dessert for special occasions, birthday parties, or whenever you crave a sweet indulgence.
View postSuper easy, no-churn Moose Tracks Ice Cream is loaded with peanut butter cups and ribbons of chocolate fudge. No ice cream maker required!
Have you ever had moose tracks ice cream before? There are many peanut butter and chocolate combo lovers in our house – so that flavor is enjoyed quite frequently around here.
One time there was an event coming up and we wanted to have a little treat to celebrate. It isn’t always convenient or possible for us to get to the store these days, so I decided to make our own Moose Tracks. I have to tell you, it turned out so much better than anything I could have bought. I know you’ll love it!
Just look at that fudge ripple in there. Paired with the little pieces of peanut butter cups – it is DIVINE. Everyone in the house agrees that this is their absolute favorite.
I love that it is so simple to make and I can often do it with things I already have on hand here. The only thing I need to be sure to have is heavy whipping cream. That one I need to plan for – but all of the other ingredients are things I already keep as staples in the pantry – so it’s all good!
When making ice cream you would usually use an ice cream maker. The mixture you pour into it would slowly mix and churn as it freezes – which gives it that creamy texture.
With these no-churn recipes, the ingredients used and mixed together create an ice cream that is already ultra creamy, eliminating the need for the ice cream maker. It not only saves time but the result is positively delicious!
If you would prefer to have the base as chocolate instead of creamy vanilla, just add 1/2 cup of unsweetened cocoa powder (not Dutch-processed) to the sweetened condensed milk before adding it to the mixture. You can also use chocolate malt milk powder if desired.
Sure thing – if you have a mixer that can accommodate the volume of the ingredients when you double this recipe – then I highly recommend doubling this recipe. It does go fast – so if you have a whole lot of peanut butter lovers that you will be serving this to- you will need the extra.
Because of the need to whip the heavy cream at such a high speed in order to reach the stiff peaks needed, I don’t think that is possible when using a whisk or doing this by hand. You could, however, use a hand mixer and that would work just fine. It will take a bit longer than using a stand mixer but it will work.
This ice cream 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 ice cream 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 frozen treat recipe.
If you love this easy ice cream recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Break out the pressure cooker, these Instant Pot Baked Beans are the most delicious dinner side dish. So easy, no pre-soaking required!
Who loves baked beans? In our house, they make an appearance at almost every meal that we grill. My hubs particularly is obsessed. But those little cans of baked beans are expensive.
While I loved the idea of saving money and making them at home- they were very labor intensive and time consuming. So when I got my Instant Pot several years ago I was thrilled to figure out just how easy it is to make barbecue beans at home.
When I made my first batch of baked beans using the pressure cooker it was a game-changer. I couldn’t believe that it was that easy and I could make enough for several days to have with a few meals.
It saves me so much time and money – not to mention that these are so much better than what I can get in the store. I can’t wait for you to try them!
Though they do cook inside together, the mixture would not mix very well inside the pot without a little help. Therefore, you sometimes have to combine all of your ingredients before adding them to the pot to get the best result.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Nope – that is the best part about this recipe and why so many people love the pressure cooker when it comes to making beans in general. No soaking required.
**Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time.
When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time.
For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.
Yes – you can make this recipe with canned beans. Just start at step 4 of this recipe and use 56 ounces of canned beans.
Make in the slow cooker – check out my recipe for Bourbon Baked Beans
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Make these on the stovetop – add all of the ingredients to a large stockpot. Simmer for at least 1 hour- stirring frequently. This would require 12 hours of soaking overnight before getting started.
This probably happened because the pot was not deglazed after the bacon was cooked. Anything that is stuck onto the bottom of the pot can effect how the cooker comes to pressure – resulting in it not cooking correctly. This can also happen if the mixture is too thick. If the mixture isn’t stirred well – it will cause the burn notice.
Make sure that the bottom of the pot is clean by scraping up any food stuck to it using a wooden spoon. Stir the mixture well and make sure there is adequate liquid in the pot – you can always add 1/4 cup to a 1/2 cup more depending on your elevation and climate.
If you love this easy baked beans recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
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This super delicious Funfetti Cupcakes Recipe is perfect for parties and celebrations! Light and fluffy, so much better than the box mix!
My friends – I don’t think I have ever met a cupcake that I didn’t like – or eat for that matter. I grew up with a professional baker/cake decorator, so cake and frosting is literally running through my veins.
So no surprise that I love to make cupcakes and frosting as often as life permits. Because we were celebrating some major family events recently, but I didn’t want to make a full-sized Funfetti cake, I knew some homemade Funfetti cupcakes were in order and I topped them with cream cheese frosting too.
To me, rainbow sprinkles are just the epitome of happy. How can you not smile when you see sprinkles on a cupcake? I mean, I already mentioned just how much I love cupcakes. But those sprinkles – they are irresistible!
Not only do I love them on the cupcake – but making Funfetti means I get to put them IN the cupcakes too – which just sends my happiness level to new heights. They are perfect for celebrating the big and the small moments alike.
Check them out – I know you’ll love them as much as I do!
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 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 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.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Frosted Funfetti Cake Mix Cookies
Colorful Confetti Sprinkle Cupcakes
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.
This is important. It helps things blend nicely & form an emulsion which traps air. While baking in the oven, that trapped air expands and produces fluffy baked goods.
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.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cupcakes to keep the frosting from getting too soft.)
You can also place the completely decorated cupcakes in an airtight container and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw the cupcakes in the fridge the night before as they do taste best when not frozen. I also like to leave the cupcakes at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.
If you love this Easy Funfetti Cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Funfetti Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Made with fresh veggies and served with a homemade creamy peanut butter sauce, these Vietnamese Summer Rolls can be enjoyed any time of year.
Do you love spring or summer rolls? A few years ago we traveled back home as a team so I could attend a photography workshop down in Costa Mesa. One of the things we were practicing shooting was a plate full of Vietnamese Summer Rolls (gỏi cuốn).
I have to say, even growing up in So Cal, I had never had one before. But the vivid colors of all the fresh veggies just drew me in and I was hooked. So now I’m making my own. I don’t know what I love more – photographing them, or eating them. SO GOOD!
What I really love about these is how versatile they are. Pick your favorite veggies and add them in. Leave out the ones you’d rather pass on – there are no hard or fast rules with these.
They are light and refreshing and they are great for snacking, mealtime, pool parties, light lunches and so much more. The whole family is completely obsessed with these summer rolls. Be sure to pair them with my Vietnamese cold brew coffee that I also learned how to make on that trip. It is phenomenal!
Yes – sort of. The veggies can be prepped ahead of time. But the wrappers themselves tend to get a little chewy when they lose moisture. I recommend preparing everything but the wrappers and storing in the refrigerator until ready to assemble. If you need to prepare the whole roll ahead of time, try wrapping the rolls in a damp paper towel and then place them in a zip top bag until ready to use.
Yes! A traditional spring or summer roll does include your favorite protein (chicken, pork or shrimp) along with the veggies. We did a vegetarian version here for my daughter. But when I make them for the whole family we include leftover rotisserie chicken, sautéed pork, or shrimp.
Because the rice paper changes texture when it dries out and because this is supposed to be a light and fresh recipe – I don’t recommend freezing.
These summer rolls are made with fresh veggies and wrapped in a light rice paper wrap – served cold.
An egg roll on the other hand is made with cooked veggies and wrapped in a wonton wrapper (made with wheat flour and egg) and deep fried until crispy – served hot.
Both delicious, just completely different.
This summer rolls 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 spring or summer rolls 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 delicious recipe.
If you love this Easy Summer Rolls recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Summer 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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Easy Spanish Rice recipe is simple to make, positively delicious and it’s ready in about 25 min. Like it came straight from the restaurant!
My family loves Spanish rice so we make it with just about everything. Growing up I remember my aunt making the Mexican version of this recipe a whole lot – so it sort of became a staple in my life.
What’s great about this recipe is that not only is it easy – but you can change it up easily to make either the Spanish version or the Mexican version depending on the spices you have on hand at the time. Check it out – I know you’ll love it.
This rice recipe really is the perfect side to so many recipes. No wonder my aunt made it so often. I think the recipe was passed down from her Abuela and I’m sure she got it from hers.
I was lucky enough to get my hands on the old recipe card many years ago and we have made it so many times. Several years ago we started changing it up – making the Spanish version instead of the Mexican version. Both are so delicious – I highly recommend trying both and picking your favorite!
While I have seen some out there actually proclaim that there is no difference at all – they are wrong. While the two versions are quite similar, the difference is the seasonings and how they give the recipe color. Both versions contain rice, tomatoes or tomato sauce and onions. Both are cooked in broth too.
But Mexican rice uses cumin – not surprisingly since it is a common seasoning in a lot of Mexican dishes. But if you want to make the Spanish version you remove that cumin and use saffron instead.
Many people get intimidated when they see the saffron in the jar. It’s red – looks like threads and how the heck do you measure it? No worries – it’s easy.
Just pinch off a small portion of the threads and soak them in a small bowl of hot water when you get started cooking. Then just strain them out of the water when it is time to add them to the recipe. Nothing complicated and the flavor – WOW!!
One more thing to note – Mexican rice is a bit softer in texture – Spanish rice tends to be on the firmer side. I typically do a hybrid since my family loves the flavors of Spanish rice but the texture of Mexican rice more.
Because rice expands as it cooks – a little goes a long way. If you want each person to have about 3/4 cup to 1 cup of cooked rice, then you would prepare 1/4 cup of uncooked rice per person.
Reheating this rice is easy. You should already be storing it in an airtight container. So just pop that lid, add a splash of water and loosely place the lid back on. Reheat in the microwave for a couple of minutes, until hot. It should keep well for up to 4-5 days.
Sure – other types of rice can be used. Just keep in mind that the white rice is fluffier in texture and doesn’t get sticky like the shorter grain versions.
You can also use brown rice – but you will need to add an additional 1/3 cup water and cook it for longer – until it reaches the desired texture.
Yes, actually. You can freeze this rice. Place the rice in a zip top freezer bag and push all the air out. Label with the date and freeze for up to 6 months. Thaw in the refrigerator the night before you are ready to use again and then follow the reheating instructions above.
When cooking this recipe, the liquids called for should be used as a guideline. Sometimes because of the BTUs on your stove or the elevation and climate where you live can change how the recipe absorbs the liquids added. You may need to add a bit more so it has enough to absorb to become soft, OR you might need to cook for a bit longer to reduce the liquid before serving.
The sky is the limit when it comes to this rice recipe. We like to serve it as a side most of the time. But it is also great as a rice bowl – with the meat and veggies added on top. But here are some of the recipes we make most frequently with this rice.
This Spanish Rice 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 rice 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.
If you love this Easy Spanish Rice recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Spanish Rice 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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Chocolate Chip Peanut Butter Bars are soft and chewy peanut butter cookie bars swirled with melted chocolate chips. The perfect easy dessert!
I sure love a good bar recipe. They are so much easier than making cookies but just as delicious. No need to chill the dough or portion each one out or even worry about if they spread too much or hold their shape. They are just perfect each and every time.
With these, we were all craving peanut butter and chocolate. Fortunately, my friend shared with me this recipe that she had been making for years it was just perfect.
View postThis recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!
Oh man, do I love coffee ice cream. How about you? Growing up, it was our family’s absolute favorite and we always had some in the house.
Even our extended family – grandparents, and all my mom’s siblings all agreed that this particular ice cream flavor was their absolute favorite. So it is no surprise that when I figured out how I could make it at home – it quickly became the flavor made the most often here. I know you’ll love it – check it out.
So, there is usually only one brand of the national brands that makes a coffee ice cream that gives, what I believe to be, the most adequate amount of coffee flavor. Then my son took me downtown for gelato and they had the most intense flavor in their version and I finally knew how much better it could be.
I knew I just had to up my game and increase the intensity of the coffee flavor in my ice cream. So this version has both espresso AND coffee extract – making it the closest to that beloved gelato we enjoyed. It is positively amazing!
This ice cream is softer than what you find in the store. Make sure to give it a good 12 hours to really freeze and harden before serving. I like to make this before bed and then it is good and ready by the time we have dessert the next night.
Depending on how you store it, it can last 1-3 months. If you leave it in the loaf pan and just cover it with plastic wrap, then it will last about 3-4 weeks. If you transfer it to something with a tighter seal – then you could probably get 2-3 months before it starts to get frosty.
There are many different options for making this frozen treat without condensed milk. For this recipe – I have not found a good substitution that would be a good 1:1 swap and still have it turn out rich and creamy.
However, if you are looking to lighten up the dessert – I highly recommend my low-sugar version here.
A common problem with homemade ice cream is that it tends to be harder than what you find in the store. This is often because it is lacking all the additional additives that are in those national brands. While that can be desirable to cut out all those extra ingredients – you still need to be able to scoop the ice cream so you can enjoy it.
So – there are a couple of ways to do this. First – store it in a shallow container. This will yield a softer end product. You can also add a bit of alcohol. As mentioned before, the alcohol lowers the freezing point, leaving a softer and more scoopable ice cream.
I have also heard that adding a bit of corn syrup or honey to the mixture can keep it from firming up too much. I have not tried this, so I’m not sure how that tastes or how much to add to find out if it actually works.
This beloved flavor of ice cream has been around since 1869 but it was about 100 years earlier than that, in 1770, that a man by the name of Giovanni Basiolo sold semi-frozen coffee and milk products in Genoa, New York. It wasn’t until 1919 that it was sold in a parfait and included on menus more and more.
This ice cream 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 ice cream 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 frozen treat recipe.
If you love this Easy Coffee Ice Cream recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Coffee Ice Cream 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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Lemon Lush Dessert has a buttery shortbread layer topped with sweetened cream cheese, creamy lemon pudding, and whipped cream. It’s a lemon-lovers dream and absolutely delicious!
Who here loves lemon? It is such a light and refreshing flavor that should be the official flavor of spring and summer. Whenever I think of the perfect treats for the warmer months, lemon is always the first thing that comes to mind.
In addition to that, no-bake treats sum up the season. This lemon lush dessert is almost no-bake, with just a few short minutes for the crust layer. The rest is as simple as mix and spread.
I know you’ll love this as much as we do – check it out!
Lush desserts are so popular and for good reason. Many are made with chocolate or vanilla pudding and those are sure delicious.
But again, when it comes to summer – lemon is where it is at. So we made this dessert lasagna with lemon pudding instead of the usual flavors and it was a great idea!
Basically a lemon lush is a “dessert lasagna” made with a sweet, buttery shortbread cookie layer for the crust. It usually has walnuts or pecans crushed into it for added texture.
Then that baked crust is topped with 3 layers of no-bake goodness – starting with a sweet cream cheese layer, then a layer of lemon pudding and then finally a layer of whipped topping or stabilized whipped cream.
You can garnish it with lemon zest, chopped nuts or lemon slices if desired. It’s 4 layers in a one pan dessert that is every lemon lovers dream.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
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.
You can double this recipe. Just make the crust layer as a double batch – divide between 2 pans and bake side-by-side. Then mix the other layers and divide between the 2 pans as well. I don’t recommend trying to double this into one larger pan.
Actually, no. This lemon lasagna is more sweet and with all the creaminess, it is sort of like a lemon meringue pie- with the texture of a banana cream pie.
If you want a tart lemon flavor, instead of sweet – just add lemon zest to the lemon pudding layer and be sure to top the dessert with additional lemon zest for the garnish before serving.
This lemon dessert 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 lush dessert before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this Easy Lemon Lush recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Lemon Lush Dessert as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Carolina BBQ sauce is a delicious, flavorful, and tangy sauce for every occasion. It’s less sweet than Texas sauce but with a little heat. It goes great on everything from chicken to pork to vegetables.
Carolina Mustard BBQ Sauce is the perfect grilling condiment. It’s a unique twist on the classic barbecue sauce, and it’s perfect for those who love mustard.
Carolina Mustard BBQ Sauce is made with a blend of mustard, vinegar, and spices, and it’s perfect for slathering on pulled pork, ribs, or grilled chicken. If you’re looking for a zesty barbecue sauce, this is the one for you!
Carolina Mustard BBQ Sauce is also great for dipping, so don’t hesitate to give it a try. This sauce, often called liquid gold, is the perfect way to add some zest to your grilling repertoire, so don’t wait any longer – give it a try today!
If you are a BBQ enthusiast – you will absolutely LOVE this bbq sauce recipe.
The history of barbecue in the Carolinas is quite complex, dating back nearly 500 years! However, the common thread that distinguishes Carolina sauces from the rest is that they are vinegar-based. In our case, we used apple cider vinegar as the base for our sauce, then flavored it with mustard and ketchup. This is typical of the Western North Carolina barbecue style.
Absolutely! Fresh garlic will add more flavor to your recipe than the dried and powdered variety. This recipe called for garlic powder over fresh garlic because people tend to have that on hand and it gives your sauce a smoother consistency. With fresh garlic, a little goes a long way and releases most of its flavor during the cooking process.
Absolutely! Many people prefer to make large batches of barbecue sauce, then freeze what they are not going to use right away so they can have it on hand for grilling in the future.
When freezing your barbecue sauce, be sure to allow enough room at the top of the container for the water-based liquids to expand slightly during the freezing process. Despite its vinegar base, Carolina Mustard Sauce has a frozen shelf life of up to six months.
Carolina barbecue is known best for its pork and this sauce really capitalizes on this! The tanginess of the vinegar and mustard base combines with the sweetness of the ketchup to accent the buttery and rich qualities of well-barbecued pork.
Knowing this, my favorite ways to eat this Carolina sauce are with my juicy and tender Smoked Pork Butt recipe or my Smoked Baby Back Ribs.
When you cook your barbecue sauce, it undergoes a process called reduction, where some or most of the water is allowed to evaporate from the mix and the ingredients are allowed to carmelize.
This is what gives you those thick and rich qualities you want in a good barbecue sauce. Reduction is what allows all of the flavors to marry, and ensures that it is the right consistency to stick to your meat and properly flavor it.
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.
As this liquid gold is allowed to sit and cool during refrigeration, the acids in the vinegar are allowed to break down the other ingredients like sugars in the ketchup, brown sugar, and Worcestershire Sauce; the capsaicin in the cayenne; and the elements of the garlic. Once these ingredients are broken-down, their flavors will be much more prominent throughout the sauce.
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.
While preparing the dish you will serve with this sauce, you can work on putting together some tasty sides to go with it. Your meal will be amazing with a side of scalloped potatoes, glazed carrots, roasted broccoli, and even macaroni and cheese. It also tastes great with potatoes and applesauce. You can serve any sides that you’d normally enjoy with your entree when preparing this bbq sauce recipe.
If you don’t allow your sauce to warm up to remain at or near room temperature, you can store it in the refrigerator for up to two weeks before you would need to make a new batch.
While the possibilities are endless when it comes to what you can slather this sauce on. Here are some of our favorite recipes to use this sauce.
This bbq sauce 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 your own homemade sauce 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 sauce recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy homemade liquid gold bbq sauce recipe, you’re going to love these other sauce recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Carolina BBQ Sauce as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This summer, be sure to check out How to Make a Kool-Aid Slushie. It’s the best way to enjoy your favorite summer treat at home!
Hot summer day, kids playing in the backyard, and you’re sitting on the patio looking for something refreshing and fun. Enter the Kool-Aid Slushie!
A delightful and bright treat that brings back childhood memories and creates new ones with your family. This easy homemade slushie recipe using your favorite flavor of Kool-Aid will make you the star of the neighborhood.
Let’s dive into how you can recreate this fun summer treat right from your own kitchen!
View postTexas BBQ Sauce is the perfect addition to any grilled dish. Whether you’re grilling steak, chicken, or veggies, this sauce will give your meal a delicious smoky flavor. Plus, it’s easy to make at home with just a few simple ingredients.
We all know that Texas is the king of BBQ and great BBQ starts with great BBQ sauce. That’s why we take such pride in offering the best from Texas, as our Signature Original All-Purpose Barbecue Sauce.
Like everything in Texas – this sauce has BIG flavor and is sure to please even the pickiest eater.
**Don’t miss our Keto BBQ Sauce for your low-carb friends!
You see – when it comes to our store run to prepare for a big backyard bbq – it never fails that I forget to pick up something. So it is good to have a few homemade recipes on hand for those times when I need to make my own.
But this homemade bbq sauce is so delicious that I never want to buy the stuff in the bottle. This one is quick to make and oh so tasty. Perfect for pairing with all your favorite BBQ dishes.
If you don’t allow your barbecue sauce to warm up to or near room temperature, you can store it in the fridge for up to two weeks before you should make another batch.
Absolutely! Many people prefer to make large batches of barbecue sauce, then freeze what they are not going to use right away so they can have it on hand for grilling in the future.
When freezing your barbecue sauce, be sure to allow enough room at the top of the container for the water-based liquids to expand slightly during the freezing process. Texas Barbecue Sauce has a frozen shelf life of up to six months.
As your Texas Barbecue Sauce is allowed to sit and cool during refrigeration, the acids in the vinegar are allowed to break down the other ingredients like sugars in the ketchup, brown sugar, and Worcestershire Sauce; the capsaicin in the chili powder and cayenne; and the elements of the garlic and cumin. Once these ingredients are broken-down, their flavors will be much more prominent throughout the sauce.
When you cook your barbecue sauce, it undergoes a process called reduction, where some or most of the water is allowed to evaporate from the mix and the ingredients are allowed to carmelize. This is what gives you those thick and rich qualities you want in a good barbecue sauce.
Reduction is what allows all of the flavors to marry, and ensures that it is the right consistency to stick to your meat and properly flavor it.
While preparing the dish you will serve with this sauce, you can work on putting together some tasty sides to go with it. Your meal will be amazing with a side of scalloped potatoes, glazed carrots, roasted broccoli, and even macaroni and cheese. It also tastes great with potatoes and applesauce. You can serve any sides that you’d normally enjoy with your entree when preparing this bbq sauce recipe.
My favorite way to enjoy Texas Barbecue Sauce is always with my Smoked Pork Butt recipe after smoking it on the Traeger. However, this sauce also goes well with my Grilled Boneless Chicken Thighs or Barbecue Tri-Tip Roast! Overall, it is good for adding a rich, tangy flavor to your favorite cuts of meat.
Red wine vinegar is important for adding that tangy flavor that is traditionally found in a Texan-style barbecue sauce. However, you may not always have this useful ingredient on hand. Substituting red wine vinegar with balsamic vinegar or rice vinegar would do just fine too.
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.
While the possibilities are endless when it comes to what you can slather this sauce on. Here are some of our favorite recipes to use this sauce.
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.
You do not have to make this barbecue sauce spicy if you don’t want to. Many of the dry ingredients in this recipe can be substituted for other ingredients so you can change the flavor as you see fit. You can try adding some dried onions or a little rosemary to compliment the sauce’s naturally tangy flavor.
This bbq sauce 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 your own homemade sauce 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 sauce recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy BBQ sauce recipe, you’re going to love these other sauce recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Texas BBQ Sauce as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
